KR100676855B1 - 유산균 사과 발효물과 식품, 및 이들의 제조 방법 - Google Patents
유산균 사과 발효물과 식품, 및 이들의 제조 방법 Download PDFInfo
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- KR100676855B1 KR100676855B1 KR1020050087300A KR20050087300A KR100676855B1 KR 100676855 B1 KR100676855 B1 KR 100676855B1 KR 1020050087300 A KR1020050087300 A KR 1020050087300A KR 20050087300 A KR20050087300 A KR 20050087300A KR 100676855 B1 KR100676855 B1 KR 100676855B1
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- apple
- lactic acid
- acid bacteria
- fermentation
- bacteria
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- 235000013305 food Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 241000894006 Bacteria Species 0.000 claims abstract description 61
- 239000004310 lactic acid Substances 0.000 claims abstract description 36
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 24
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- 229940061607 dibasic sodium phosphate Drugs 0.000 claims abstract description 12
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- 241000220225 Malus Species 0.000 claims description 71
- 238000000855 fermentation Methods 0.000 claims description 41
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- 241000186000 Bifidobacterium Species 0.000 claims description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 26
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 4
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
베이스 | 발효 | pH | 산도 | 균수 (cfu/g) |
사과 슬러리 | 전 | 5.03 | 0.206 | |
후 | 4.20 | 0.377 | 3.25×108 | |
사과 청징 농축액 | 전 | 5.71 | 0.914 | |
후 | 5.54 | 1.002 | 2.50×108 | |
사과 혼탁 농축액 | 전 | 5.56 | 0.774 | |
후 | 5.44 | 0.816 | 1.66×108 |
베이스 | 발효 | pH | 산도 | 균수 (cfu/g) |
사과 슬러리 | 전 | 5.11 | 0.093 | |
후 | 4.36 | 0.198 | 1.26×1010 | |
사과 청징 농축액 | 전 | 5.50 | 0.842 | |
후 | 5.21 | 0.975 | 2.59×108 | |
사과 혼탁 농축액 | 전 | 5.53 | 0.720 | |
후 | 4.85 | 0.823 | 2.24×1010 |
NaOH 를 이용한 경우 | |||
발효 전 pH | 100g 당 염기 (NaOH) 소비량 (㎖) | 발효 후 pH | 균수 (cfu/g) |
대조군 (4.2, 조절안함) | - | 3.80 | 2.50×104 |
4.5 | 1.74 | 4.34 | 8.30×105 |
5.0 | 2.54 | 4.99 | 1.03×106 |
5.5 | 2.80 | 5.43 | 7.20×105 |
6.0 | 3.10 | 5.60 | 1.22×106 |
6.5 | 3.33 | 5.63 | 2.49×106 |
7.0 | 3.50 | 5.65 | 3.00×105 |
2염기성 인산나트륨을 이용한 경우 | |||
발효 전 pH | 100g 당 염기 (Na2HPO4) 소비량 (㎖) | 발효 후 pH | 균수 (cfu/g) |
대조군 (4.2, 조절안함) | - | 3.80 | 2.50×104 |
4.5 | 2.10 | 4.42 | 6.00×104 |
5.0 | 2.28 | 5.02 | 2.83×105 |
5.5 | 4.46 | 5.39 | 9.63×106 |
6.0 | 5.66 | 5.46 | 1.28×106 |
6.5 | 7.64 | 5.72 | 3.85×107 |
7.0 | 13.8 | 6.20 | 2.37×106 |
탄소원 | pH | 산도 | 발효 후 균수 (cfu/g) | 동결건조 후 생균수 (cfu/g) |
대조군 (무첨가) | 5.61 | 1.462 | 2.02×108 | 9.75×108 |
글루코스 | 5.56 | 1.370 | 3.26×108 | 9.54×108 |
락토오스 | 5.59 | 1.406 | 7.40×108 | 2.19×109 |
말트덱스트린 | 5.56 | 1.389 | 3.30×108 | 1.39×109 |
라프틸린 | 5.55 | 1.167 | 2.67×108 | 1.38×109 |
라프티믹스 | 5.55 | 1.434 | 1.90×108 | 1.19×109 |
트레할로스 | 5.55 | 1.404 | 2.13×108 | 1.72×109 |
질소원 | pH | 산도 | 발효 후 균수 (cfu/g) |
대조군 (무첨가) | 5.89 | 1.284 | 1.18×107 |
소 추출물 | 4.85 | 1.941 | 4.50×108 |
카제인산 가수분해물 | 5.93 | 1.385 | 3.45×105 |
트립톤 | 4.51 | 2.393 | 5.60×108 |
유장 | 5.69 | 1.389 | 1.96×108 |
우유 | 5.75 | 1.302 | 5.00×107 |
대두유 | 5.64 | 1.365 | 1.89×108 |
무기염류 | pH | 산도 | 발효 후 균수 (cfu/g) |
대조군 (무첨가) | 5.80 | 1.189 | 3.88×109 |
염화암모늄 | 5.53 | 1.313 | 2.38×1010 |
2염기성 시트르산암모늄 | 5.60 | 1.418 | 1.38×1011 |
1염기성 인산암모늄 | 5.66 | 1.427 | 1.66×1011 |
황산마그네슘 | 5.65 | 1.269 | 1.42×1010 |
아세트산나트륨 | 5.71 | 1.268 | 1.64×1010 |
농도 (% (w/w)) | pH | 산도 | 발효 후 균수 (cfu/g) |
대조군 (무첨가) | 5.77 | 1.41 | 8.20×107 |
0.010 | 5.75 | 1.50 | 9.50×107 |
0.025 | 5.75 | 1.44 | 2.15×108 |
0.050 | 5.74 | 1.55 | 1.56×108 |
0.075 | 5.70 | 1.65 | 3.35×108 |
0.100 | 5.59 | 1.78 | 1.61×109 |
0.200 | 5.56 | 1.93 | 5.42×109 |
당 | 동결건조 후 생균수 (cfu/g) |
대조군 | 1.63×1010 |
DE 12 | 1.96×109 |
글루시덱스 12 | 2.13×109 |
글루코스 | 8.33×1010 |
라프틸린 GR | 2.13×109 |
라프티믹스 10 | 3.04×1010 |
라프틸로스 p95 | 3.09×1010 |
시너지 1 | 1.75×109 |
트레할로스 | 3.34×1010 |
당을 첨가하지 않은 대조군의 경우, pH 는 4.12, 산도는 0.255% (w/w), 동결건조 전 생균수는 4.92×109 (cfu/g) 이었다. |
글루코스 첨가 농도 (% (w/w)) | 동결건조 후 생균수 (cfu/g) |
대조군 | 5.23×108 |
1.5 | 1.06×109 |
3.0 | 1.06×1010 |
4.5 | 7.11×109 |
6.0 | 7.85×109 |
당을 첨가하지 않은 대조군의 경우, pH 는 4.17, 산도는 0.243% (w/w), 동결건조 전 생균수는 2.71×109 (cfu/g) 이었다. |
당 | 동결건조 후 생균수 (cfu/g) |
대조군 | 4.78×108 |
DE 12 | 4.34×108 |
글루시덱스 12 | 4.34×108 |
글루코스 | 8.84×108 |
라프틸린 GR | 4.08×108 |
라프티믹스 10 | 3.04×108 |
라프틸로스 p95 | 7.60×108 |
시너지 1 | 5.60×108 |
트레할로스 | 6.92×108 |
당을 첨가하지 않은 대조군의 경우, pH 는 4.48, 산도는 0.724% (w/w), 동결건조 전 생균수는 6.00×106 (cfu/g) 이었다. |
글루코스 첨가 농도 (% (w/w)) | 동결건조 후 생균수 (cfu/g) |
대조군 | 2.98×108 |
1.5 | 2.13×108 |
3.0 | 5.62×108 |
4.5 | 4.90×108 |
6.0 | 4.71×108 |
당을 첨가하지 않은 대조군의 경우, pH 는 4.51, 산도는 0.711% (w/w), 동결건조 전 생균수는 3.86×106 (cfu/g) 이었다. |
Claims (19)
- a) 사과 베이스를 15°bx 로 희석하는 단계;b) 1M 2염기성 인산나트륨으로 pH 를 5.5 ~ 6.5 로 조정하는 단계;d) 생성된 액체를 멸균 처리하는 단계;e) 방냉한 희석액에, 1염기성 인산암모늄을 0.025 ~ 0.2% (w/w) 첨가하는 단계;f) 유산균을 접종하여 24 ~ 48 시간 배양하는 단계를 포함하는 유산균 사과 발효물의 제조 방법.
- 제 1 항에 있어서,c) 아스코르브산 0.1% (w/w) 을 첨가하는 단계를 추가로 포함하는 것을 특징으로 하는 방법.
- 제 1 항에 있어서,상기 사과 베이스가 사과를 파쇄, 착즙한 후 원심분리하지 않아 섬유소 등이 존재하는 불투명 사과즙을 농축하여 얻어지는 사과 혼탁 농축액인 것을 특징으로 하는 방법.
- 제 1 항에 있어서,상기 멸균 처리가 121℃ 에서 15 분간 고압 증기멸균 후 방냉하여 수행되는 것을 특징으로 하는 방법.
- 제 1 항 내지 제 4 항 중 어느 한 항에 있어서,상기 유산균이 락토바실러스속 또는 비피도박테리움속 균주인 것을 특징으로 하는 방법.
- 제 5 항에 있어서,상기 락토바실러스속 균주가 락토바실러스 카세이 (ATCC 393) 인 것을 특징으로 하는 방법.
- 제 5 항에 있어서,상기 비피도박테리움속 균주가 비피도박테리움 브레베 (ATCC 15700) 인 것을 특징으로 하는 방법.
- a) 사과 베이스를 15°bx 로 희석하는 단계;b) 1M 2염기성 인산나트륨으로 pH 를 5.5 ~ 6.5 로 조정하는 단계;d) 생성된 액체를 멸균 처리하는 단계;e) 방냉한 희석액에, 1염기성 인산암모늄을 0.025 ~ 0.2% (w/w) 첨가하는 단계;f) 유산균을 접종하여 24 ~ 48 시간 배양하는 단계;g) 생성된 발효물에 당을 3 ~ 6% (w/w) 첨가하여 교반한 후, 동결건조하는 단계를 포함하는 유산균 사과 발효 동결건조물의 제조 방법.
- 제 8 항에 있어서,c) 아스코르브산 0.1% (w/w) 을 첨가하는 단계를 추가로 포함하는 것을 특징으로 하는 방법.
- 제 8 항에 있어서,상기 사과 베이스가 사과를 파쇄, 착즙한 후 원심분리하지 않아 섬유소 등이 존재하는 불투명 사과즙을 농축하여 얻어지는 사과 혼탁 농축액인 것을 특징으로 하는 방법.
- 제 8 항에 있어서,상기 멸균 처리가 121℃ 에서 15 분간 고압 증기멸균 후 방냉하여 수행되는 것을 특징으로 하는 방법.
- 제 8 항에 있어서,상기 동결건조가 -80℃ 급속 냉동고 (deep freezer) 에서 24 시간 동결하고, 이어서 동결건조기 (lyophilizer) 로 건조하여 수행되는 것을 특징으로 하는 방법.
- 제 8 항 내지 제 12 항 중 어느 한 항에 있어서,상기 유산균이 락토바실러스속 또는 비피도박테리움속 균주인 것을 특징으로 하는 방법.
- 제 13 항에 있어서,상기 락토바실러스속 균주가 락토바실러스 카세이 (ATCC 393) 인 것을 특징으로 하는 방법.
- 제 13 항에 있어서,상기 비피도박테리움속 균주가 비피도박테리움 브레베 (ATCC 15700) 인 것을 특징으로 하는 방법.
- 제 8 항 내지 제 12 항 중 어느 한 항에 있어서,상기 당이 글루코스인 것을 특징으로 하는 방법.
- 제 1 항의 방법으로 제조되는 유산균 사과 발효물.
- 제 8 항의 방법으로 제조되는 유산균 사과 발효 동결건조물.
- 제 17 항의 발효물 또는 제 18 항의 동결건조물을 이용하여 제조되는 식품.
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