Fermentation process of cheonggukjan
Soybeans 10 to 20 hours in the hot water
and put the litter
↓
After cooling, place a warm place until 60 ℃
↓
Bacillus bacteria causes fermentation by breeding
⇛ Composition of soybeans becomes changed by
Bacillus subtilis(natto), Bacillus licheniformis,
Bacillus megaterium
Changing of ingredient - PH
By Bacillus subtilis p
구성성분으로서 면역 증진에 기여)
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Basic contents of common slice cheese
Innovative Food - Baby Cheese
Milk-clotting enzyme
To coagulate the milk proteins
Acidity Regulator
color capabilities, texture improvements, enhancements, known permanence by adjusting the pH of the food seasoning capabilities
Emulsifiers
acts to Oil and water emulsion (emulsification)
enzymes, including PPO consists of a protein in difficult conditions such as temperature or pH is not satisfied does not fulfill its function. Protein, which maintains the structure only when certain enzymes are able to act as temperature and pH range in excess of the peptide bond is changed to change the structure is deformed. And the sulfite solution was added to the tube 4, the last of this en
기능성
Anthocyanin이 antioxidant 작용
→ meat product에 있는 fat의 acidify를 저해 가능
Anthocyanin색소의 고유의 색(청자색)
→ nitrite사용 저하를 이끌어 낼 수 있음
Berry의 향
→ 지방의 산패취, 고기의 역한 냄새 등을 잡아줄 수 있음
천연 당 함유
→ 추가로 설탕 등으로 맛을 내지 않아도 됨
Stomach
Hydrochloric acid
Prepares protein for digestion
Activates enzymes
Pepsin
Begins protein digestion
Gastric lipase
Some fat digestion
Gastrin (hormone)
Stimulates gastric secretion and movement
Intrinsic factor
Needed for absorption of vitamin B12
Small intestine
Sections of small intestine
Duodenum, jejunum, ileum
Digestion
Bicarbonate neutralizes stomach acid
Pancreatic