KR100227001B1 - Method for producing fermentation food from grain starch - Google Patents

Abstract

The present invention relates to a method for producing a starch fermented food, characterized in that the starch raw material is ground, gelatinized by addition of water, and inoculated with bifidobacterium having high amylase-producing ability. According to the production method of starch fermented food according to the present invention, starch fermented food of high quality by a simple process (saccharification and lactic acid fermentation at the same time) without going through conventional two-stage fermentation (glycosylation and lactic acid bacteria fermentation) for starch raw material immediately You can get it.

Description

Manufacturing method of starch fermented food

The present invention relates to a method for producing a starch fermented food starch, and more particularly to a method for producing a starch fermented food with high fermentation efficiency and good flavor by directly fermenting the starch starch raw material using Bifidobacterium.

The technique of fermenting food using lactic acid bacteria has been widely used for a long time. In particular, dairy products such as yogurt and kimchi are widely used as representative foods using lactic acid fermentation. Lactic acid fermentation has been applied to the production of various foods as a means to extend the shelf life of food or to enhance nutrition and flavor.

On the other hand, research to manufacture fermented foods using starch raw materials such as rice is being steadily made. Korean Patent Publication No. 93-5199 discloses a rice lactic acid fermentation product obtained by fermentation by adding activated Lactobacillus vulgaris and Streptococcus thermophilus starter to the fleshy saccharification liquid obtained after gelatinization and saccharification of rice, and soybean as raw materials. It proposes a method for producing a rice-soybean lactic acid fermentation mixture with improved flavor, characterized in that the fermented soybean lactic acid fermentation product obtained by the same method. This method has a disadvantage in that the starch raw material is first gelatinized and saccharified and then inoculated with the fermentation strain, which is fairly complicated and the overall fermentation efficiency is lowered.

In addition, Korean Patent Publication No. 92-16030 discloses rice lactic acid fermentation in which the rice is not crushed to be granulated and then liquefied to be liquefied and sterilized. Disclosed is a method for producing food. Also in this method, since the rice must first go through a process of liquefying and saccharifying, there is a problem that the process is cumbersome and low in efficiency.

Japanese Patent Laid-Open No. 4-341166, published November 27, 1999, shows a method of fermenting fruit juice using lactic acid bacteria immobilized on a polysaccharide gel composed of dicarboxycellulose and / or starch phosphate. The fruit juice thus obtained has the advantage of little loss of flavor.

The present invention has been made in view of the prior art related to the lactic acid bacteria fermented food as described above, the object is to inoculate and ferment the strain of amylolytic Bifidobacterium (amylolytic Bifidobacterium) high amylase production capacity without a separate glycosylation process It is to provide a method for producing a starch fermented food.

Another object of the present invention is to provide a starch fermented food obtained by fermenting the starch raw material to Bifidobacterium strains.

The object of the present invention is achieved by a method for producing a starch fermented food, characterized in that by crushing the starch raw material, adding water and gelatinization, inoculated Bifidobacterium with high amylase production ability to the luxury product. Can be.

In the present invention, starch raw materials are used as raw materials for fermentation. Rice, corn, wheat, etc. may be mentioned as a starch raw material, but using rice as a raw material is most suitable for the purpose of this invention. Depending on the needs of the fermentation product to be obtained, it is also possible to mix rice and other starch raw materials and use them as raw materials.

In the present invention, the starch raw material such as rice should be properly pulverized and soaked in water. Therefore, the raw material must be pulverized first, and the crushing degree of the raw material is suitably 20 to 80 mesh. The pulverized raw material is added with 1.5 to 8 times the weight of water, followed by heating and gelatinization. As a raw material, the starch raw material is pulverized as described above, but when the appropriate amount of fruit and vegetables such as fruits and vegetables is added to the fermentation, the flavor of the final product is greatly improved. Therefore, fruit and vegetables such as apples, carrots, pears and cucumbers may be pulverized and added, or the fruit and fruit may be liquefied and added to juice.

Since the starch raw material as described above is fermented through liquefaction and saccharification, conventionally, liquefaction and saccharification are performed before entering the final fermentation stage, or the strains and final fermentation strains related to saccharification are simultaneously introduced. However, in the present invention, since the fermentation proceeds by inoculating the Bifidobacterium strain having high amylase production ability, the fermentation product having high fermentation production ability can be obtained without undergoing the multi-stage fermentation as in the prior art, so the process is simple. And the efficiency is high.

Suitable for use in the present invention, Bifidobacterium having high amylase-producing ability may be commercially available or may be selected according to a known method. That is, a natural product containing Bifidobacterium is 10 parts by weight of trypticase, 5 parts by weight of proteose peptone, 3 parts by weight of ammonium sulfate, 1 part by weight of K ₂ HPO _4, 2 parts by weight of KH ₂ PO ₄ , MgSO ₄ 0.2 parts by weight, 0.5 parts by weight of L-cysteine-HCI, 15 parts by weight of agar, 50 ml of 20% (W / V) transgalactosylated oligosaccharide (TOS) solution and 50 ml of 30% (W / V) sodium propionate solution and distilled water The Bifidobacterium was purified by cultivation in a TP medium (see Geun-Eum et al., 26 (5), 526-531, 1994), and then cleared around amylose by iodine solution. Production colonies). In addition to the TP medium, amylase producing colonies can be identified using BHI-soluble starch medium as described above (Ji, Geun Eog et al., Journal of Microbiology and Biotechnology 2 (2), 85-91, 1992).

Bifidobacterium is a curved form of Gram-positive bacillus, which ferments glucose to produce lactose and acetate as major products, and fructose-6-phosphoketolase (frutose-6). Identify and identify positive phosphoketolase (Loure, F. and O. Kandler, Archives in Microbiology 110, 271-277, 1976).

As the fermentation strain in the present invention, the (a) Bifidobacterium may be used alone, (b) a mixed strain of Bifidobacterium and lactobacillus, (c) Bifidobacterium and Streptococcus It is also possible to use mixed strains or (d) mixed strains of Bifidobacterium, Lactobacillus and Streptococcus. These mixed strains can, of course, be selected and adjusted the type and amount of mixing to suit the fermentation of the raw materials used.

To ferment the raw material, the Bifidobacterium is added in an amount of 10 ⁴ CFU / mL to 10 ⁶ CFU / mL with respect to the starch raw material. At this time, it is preferable to add 0.05 weight% of cysteine with respect to a raw material as an additive. Especially. When about 0.2% of yeast extract and 0.5% of soluble starch are added, the fermentation may be promoted, thereby greatly increasing the number of cells and reducing the fermentation time. In addition, when the fermentation proceeds by adding gelatin as a stabilizer, the physical properties of the obtained fermented food are improved.

In the present invention, in order to proceed with the fermentation using Bifidobacterium smoothly must be given anaerobic conditions. In order to create anaerobic conditions, 80 to 95% of the volume of the fermenter can be filled with a substrate (fermented raw material), and oxygen can be removed by passing a steam chamber or blowing nitrogen (N ₂ ) gas. have. In addition, it is preferable to use an anaerobic chamber in order to maintain the anaerobic condition during starter inoculation.

In the fermentation process in which the Bifidobacterium is inoculated on the gelatinized starch raw material and the fermentation proceeds, the fermentation temperature is controlled to 25 to 45 ° C. (most preferably 37 ° C.), and the fermentation is performed for 8 to 15 hours. This fermented starch fermented food has a unique flavor, is rich in nutrition and suitable for food.

Hereinafter, preferred embodiments of the present invention will be described. However, the scope of the present invention is not limited to these Examples.

Example 1

Isolation of Bifidobacterium with High Amylase Production Capacity

Feces were taken from people of various ages with their consent and placed in anaerobic solution at 4 ° C. in rain. The solution was then diluted 10-fold serially and plated at 37 ° C. under anaerobic conditions. Fecal samples were excluded from those taking antibiotics and those with diarrhea or constipation.

The microorganisms thus obtained were incubated again in a TP-soluble starch medium to which 0.5% soluble starch was added, and colonies were selected to clear the surroundings when iodine solution was added.

Glucose was added to the selected colonies and the product was collected and analyzed. The product obtained was found to be lactose and acetate. It was also confirmed that fructose-6-phosphokeketase was positive.

Example 2

Measurement of Amylase Activity of Selected Bifidobacterium

The Bifidobacterium strain isolated in Example 1 was centrifuged to separate the supernatant. 200 μl of supernatant was added to 200 μl sodium acetate buffer (pH 5.5). 400 μl of 1% soluble starch was added thereto, followed by enzymatic reaction at 45 ° C. for 2 hours. Reducing sugars degraded by amylase secreted from Bifidobacterium were measured according to Somogy Nelson (Journal of Biological Chemistry. 195, 19-23, 1952). One unit was defined as the amount of enzyme required to produce 1 mol of maltose from starch when reacted at 45 ° C. for 1 minute. As a result, the enzyme activity was found to be 0.5 to 2 units per 1 ml culture medium under the reaction conditions.

Example 3

Pretreatment of Starch Raw Material

1 kg of rice was pulverized to 20 to 80 mesh to obtain a powder, and 7 kg of water was added thereto. After maintaining for 30 minutes in this state, the rice powder was gelatinized by heating to 100 ℃ for 30 minutes.

Example 4

Fermentation by Bifidobacterium

The pretreated starch raw material of Example 2 was added to 90% of the volume of the fermenter, and then passed through a steam chamber and degassed to remove oxygen from the culture. Herein, the Bifidobacterium strain of the present invention according to Example 1 was inoculated in an anaeroboc chamber at a level of 10 ⁶ CFU / ml. After inoculation, the cells were incubated for 12 hours at a temperature of 37 ° C. As a result of checking the cell count of the culture solution, it was found to be ³ × 10 ⁷ CFU / ml.

As a result of examining the change in the culture solution while continuing the culture, the concentration of the reducing sugar increased to 5 mg / ml or more and the acidity became 0.5 or more. The pH was measured and decreased to 4.5 or less. This change means that fermentation is taking place properly because the growth of Bifidobacterium is effective.

Example 5

Fermentation of Starch Raw Material with Yeast Extract

Yeast extract of 0.2% was added to the starch raw material of Example 3, and the fermentation was performed according to the method of Example 4. The reaction was carried out for 12 hours and the number of cells was checked. As a result, it was 1 × 10 ⁸ CFU / ml.

Example 6

Fermentation of Starch Raw Material Added Yeast Extract and Soluble Starch

0.2% yeast extract and 0.5% soluble starch were added to the pretreated starch raw material of Example 3, and the fermentation was carried out according to the method of Example 4. The reaction was carried out for 12 hours and the number of cells was checked. As a result, it was 1.2 × 10 ⁸ CFU / ml.

Example 7

Fermentation of Starch Raw Material Added Fruit Vegetables

Apples, carrots, pears, cucumbers, and the like were pulverized and mixed sequentially in the pretreated starch raw material of Example 3, followed by fermentation according to the method of Example 4. The obtained culture was improved in flavor depending on the type of fruit and vegetables added to enhance the physical properties and functionality of the product. The same result was obtained when a mixture of these fruits and vegetables was added. In particular, when the gelatin was added, the physical properties (stability) of the product were greatly improved.

Example 8

Fermentation of Starch Raw Material Using Mixed Strains of Bifidobacterium and Streptococcus

Bifidobacterium and commercial Streptococcus were mixed at 5: 1 in the pretreated starch raw material of Example 3, and the fermentation was carried out according to the method of Example 4. The reaction was carried out for 12 hours and the number of cells was checked. As a result, 1.05 × ^{10 8} CFU / mL was obtained.

Example 9

Fermentation of Starch Raw Material Using Mixed Strains of Bifidobacterium and Lactobacillus

Bifidobacterium and commercially available lactobacillus were mixed at 5: 1 in the starch raw material of Example 3, followed by fermentation according to the method of Example 4. The reaction was carried out for 12 hours and the number of the cells was checked, and found to be 1.02X10 ⁸ CFU / mL.

Example 10

Fermentation of Starch Raw Material Using Mixed Strains of Bifidobacterium, Lactobacillus and Streptococcus

Bifidobacterium, commercially available lactobacillus and commercial Streptococcus strains were mixed in a ratio of 5: 0.5: 0.5 to the starch raw material of Example 3, and the fermentation was carried out according to the method of Example 4. The reaction was carried out for 12 hours and the number of cells was checked, and found to be 9.5 × 10 ⁷ CFU / mL.

As apparent from the above description, according to the present invention, a bifidobacterium having high amylase-producing ability was inoculated into a starch raw material and cultured immediately to obtain a culture suitable for food. In particular, in the case of cultivation by adding various fruit vegetables to the starch raw material, the unique flavor of fruit vegetables is added to the product to obtain a product having good physical properties, nutrition and functionality. Therefore, according to the present invention, high-quality starch fermented foods can be directly obtained by simple processes (simultaneous glycosylation and lactic acid fermentation) without undergoing conventional two-stage fermentation (glycosylation and lactic acid bacteria fermentation).

Although the present invention has been described in detail based on the preferred embodiments of the present invention, it should be understood that substitutions, modifications, and changes apparent to those skilled in the art within the scope of the present invention fall within the scope of the present invention.

Claims (2)

By cultivating the natural material containing Bifidobacterium in TP medium to purely separate the Bifidobacterium having amylase-producing ability, grinding the starch starch raw material to the size of 20 to 80 mesh, 1.5 to 8 with respect to the pulverized raw material The pear water was gelatinized by heating, and the gelatinized product was inoculated with Bifidobacterium having the ability to produce amylase isolated in an amount of 10 ⁴ to 10 ⁶ CFU / ml, and at a temperature of 25 to 45 ° C. under anaerobic conditions. Method of producing a starch fermented food grains, characterized in that incubated for 8 to 15 hours. The method of claim 1 wherein the starch starch raw material is rice.