KR100795239B1 - Method for preparing a beverage and food using Kimchi lactobacillus - Google Patents

Method for preparing a beverage and food using Kimchi lactobacillus Download PDF

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KR100795239B1
KR100795239B1 KR1020060046052A KR20060046052A KR100795239B1 KR 100795239 B1 KR100795239 B1 KR 100795239B1 KR 1020060046052 A KR1020060046052 A KR 1020060046052A KR 20060046052 A KR20060046052 A KR 20060046052A KR 100795239 B1 KR100795239 B1 KR 100795239B1
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kimchi
lactic acid
acid bacteria
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food
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KR20060121719A (en
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정영도
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics

Abstract

본 발명은 김치 유산균을 이용한 식품·음료의 제조방법에 관한 것으로서 더욱 상세하게는 배추·무우 김치 등에 생성되는 여러 유산균을 채취하고 이러한 유산균들을 단일 내지 복수 조합하거나 인체에 유익한 다른 유산균과 조합함으로써 영양있고 면역있는 식품과 음료를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing food and beverage using kimchi lactic acid bacteria, and more particularly, by collecting various lactic acid bacteria produced in Chinese cabbage, radish kimchi and the like and combining these lactic acid bacteria with single or plural or other lactic acid bacteria beneficial to the human body. A method of making an immune food and drink.
김치유산균, 김치 음료, 김치 식품, 김치 쥬스, 김치 발효유 Kimchi lactic acid bacteria, kimchi drink, kimchi food, kimchi juice, kimchi fermented milk

Description

김치 유산균을 이용한 식품·음료의 제조방법{Method for preparing a beverage and food using Kimchi lactobacillus}Method for preparing a beverage and food using Kimchi lactobacillus}
도1 은 김치 유산균을 채취하여 김치 발효유를 만드는 방법과 김치 발효액을 이용하여 김치 음료를 만드는 과정을 도식화한 그림이다.1 is a diagram illustrating a method of making kimchi fermented milk by collecting kimchi lactic acid bacteria and a process of making kimchi drink using kimchi fermentation broth.
본 발명은 한국 사람들의 오래된 주식(主食)인 김치에 자연적으로 생성되는 여러 유산균을 채취하고 그 김치 유산균을 다른 식품·음료에 혼합 사용함으로써 인체의 건강을 증진시키고자 함에 그 목적이 있다.An object of the present invention is to improve the health of the human body by collecting various lactic acid bacteria naturally produced in kimchi, which is a staple food of Korean people, and using the kimchi lactic acid bacteria mixed with other foods and beverages.
사스(SARS.중증급성호흡기증후군)가 수그러들지 않고 있는 가운데 홍콩, 중국 등지에서는 체내 면역력을 높이고 해열, 해독, 항균 작용을 하는 음식과 한약재 등이 큰 인기를 끌고 있다. 국내에서도 아직까지 환자가 발생하지 않은 것을 두고 김치나 마늘 덕분이라는 이야기가 나오는 등 면역력을 강화시키는 음식에 대해 관심이 높아지고 있다.While SARS is not receding, foods and herbs that enhance immunity, fever, detoxification and antimicrobial activity are gaining popularity in Hong Kong and China. In Korea, there is a story that Kimchi or garlic has been raised for patients who have not yet occurred, and interest in foods that enhance immunity is increasing.
대체로 매운맛을 내는 김치의 성분들이 면역력을 강화하는데 탁월한 작용을 한다. 마늘을 까거나 자르면 알리신이라는 휘발성 물질이 퍼지면서 매운맛을 내는데 살균과 정장효과가 있다. 덕분에 고대 이집트시대부터 감기와 폐결핵의 치료약으로 사용됐다. 양파는 폐렴증세를 누그러뜨리고 가래를 없애주기 때문에 기침과 감기약으로 쓰였다. 무는 비타민C와 수분이 풍부해 기침을 멎게 하고 아픈 목을 낫게 하는데 효과가 있다. 고추의 매운 성분인 캡사이신은 살균작용을 해 유해균의 활동을 억제한다. 생강은 두통과 기침, 코막힘 등에 좋으며 대파는 열을 내리고 몸을 따뜻하게 해 감기로 인한 복통과 두통, 설사에 좋다.Generally, spicy kimchi ingredients are excellent for strengthening immunity. When you cut or cut garlic, a volatile substance called allicin spreads and gives a spicy taste. As a result, it was used as a medicine for colds and tuberculosis from ancient Egyptian times. Onions were used as cough and cold medicine because they alleviate pneumonia and get rid of phlegm. Radishes are rich in vitamin C and water, which can help cough and soothe sore throats. Capsaicin, a hot ingredient of red pepper, acts as a bactericidal agent to inhibit the activity of harmful bacteria. Ginger is good for headaches, coughs and stuffy noses, while leeks lower the heat and warm the body, which is good for colds, stomachaches, headaches and diarrhea.
김치에 존재하는 유산균은 젖산발효를 하여 식품의 부패를 방지하고, 박테리오신과 같은 항균 물질을 분비하여 식중독균을 억제하고, 사람의 장내 pH를 낮추어 장내부패세균을 억제하는 등 인체에 이로운 미생물이다. 이러한 이유로 다양한 유산균발효 제품들이 개발되어 생산판매되고 있다. 김치는 마늘과 생강, 파 등과 같이 잡균의 생장을 억제하고 류코노스톡속을 포함한 유산균의 생장을 촉진하는 식물류도 있다.Lactic acid bacteria present in kimchi is a microorganism that is beneficial to the human body, such as lactic acid fermentation to prevent the decay of food, and to inhibit food poisoning bacteria by secreting antimicrobial substances such as bacteriocin, and to inhibit the intestinal rot bacteria by lowering the intestinal pH of human. For this reason, various lactic acid bacteria fermentation products have been developed and sold. Kimchi also has plants that inhibit the growth of various bacteria, such as garlic, ginger and green onions, and promote the growth of lactic acid bacteria, including the genus Leukonostock.
일반적으로 유산균을 이용하는 식·음료는 덴마크, 불가리아나 일본의 우유 등을 이용한 동물성 생성 유산균 추출이 주류를 이루어 왔으며 생성되고 사용되는 유산 균의 종류도 김치에서 생성되는 유산균과는 서로 다른 유산균이다. 현재 국내에서 발효유에 사용하고 있는 유산균은 대부분이 외국에서 개발된 락토바실러스 등을 사용하며 이것은 동물의 장내, 원유 또는 외국인의 장내로부터 분리된 균주이다.In general, the food and drink using lactic acid bacteria has been mainstream extraction of animal-generated lactic acid bacteria using milk of Denmark, Bulgaria or Japan, and the types of lactic acid bacteria produced and used are different from lactic acid bacteria produced in kimchi. Currently, the lactic acid bacteria used in fermented milk in Korea mostly use Lactobacillus, etc. developed in foreign countries, which are isolates from the intestines of animal, crude oil or foreign intestines.
따라서 종래에는 김치에서 생성되는 여러 유산균을 채취하고 그 유산균을 다른 식품이나 음료로 원용하여 세계적인 식품으로 공급될 수 있는 사례가 별로 없었다.Therefore, in the past, there are few cases in which various lactic acid bacteria produced in kimchi are collected and the lactic acid bacteria are used as other foods or beverages and supplied to world-class foods.
따라서 본 발명은 종래의 유럽적이거나 일본적인 유산균 식품·음료의 시장에 종래의 유산균들이 갖추지 못한 항 바이러스성 고단위의 유산성 등이 갖추어진 김치의 여러 유산균들을 추출하여 배양 등의 과정을 거쳐 다른 식품·음료와 혼합 사용하고자 하는 것이다. 또한 오래된 김치에서 변질되어가는 냄새와 신맛으로 김치생성 유산균 섭취가 어려운 점도 감안하여 또 김치를 상식하지 않고서도 김치의 탁월한 유산균을 섭취하도록 미각과 영양위주의 식·음료에 이를 혼합, 제조하고자 하는 것이다.Therefore, the present invention extracts various lactic acid bacteria of kimchi equipped with antiviral high unit lactic acid, which is not equipped with conventional lactic acid bacteria in the market of conventional European or Japanese lactic acid bacteria food and beverage, and then undergoes a process of cultivation and the like. It is intended to be mixed with food and drink. In addition, considering that it is difficult to consume kimchi-producing lactic acid bacteria due to the smell and sour taste that is deteriorated from old kimchi, it is intended to mix and prepare it to taste and nutrition-oriented food and drink so as to consume excellent lactic acid bacteria of Kimchi without common knowledge. .
따라서, 본 발명의 목적은 통상의 김치에 존재하는 유산균을 채취하고, 유산균을 분리하여 식품을 제조하는 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing a food by collecting lactic acid bacteria present in conventional kimchi and separating the lactic acid bacteria.
본 발명의 또 다른 목적은 통상의 김치를 숙성시킨 후 김치 발효액을 압축하거나 여과하여 음료를 제조하는 방법을 제공하는 것이다.Still another object of the present invention is to provide a method of preparing a beverage by compressing or filtering kimchi fermentation broth after aging conventional kimchi.
본 발명의 또 다른 목적은 식품으로서 김치 발효유를 포함하는 것을 특징으로 하는 제조방법을 제공하는 것이다.Still another object of the present invention is to provide a manufacturing method comprising fermented milk as kimchi.
본 발명의 또 다른 목적은 음료로서 김치 쥬스를 포함하는 것을 특징으로 하는 제조방법을 제공하는 것이다.Still another object of the present invention is to provide a manufacturing method comprising kimchi juice as a beverage.
본 발명의 또다른 목적은 김치의 종류로써 나박김치, 오이소박이, 열무김치, 갓김치, 파김치, 양배추김치, 통배추김치, 보쌈김치, 동치미, 고들빼기김치, 섞박지 등를 포함하는 것을 특징으로 하는 김치를 제공하는 것이다.Another object of the present invention is to provide a kimchi characterized in that it comprises nabak kimchi, cucumber soaked, yeolmu kimchi, mustard kimchi, green kimchi, cabbage kimchi, whole Chinese cabbage kimchi, Bossam kimchi, Dongchimi, chopped kimchi, mixed bakchi etc. will be.
본 발명의 또 다른 목적은 김치에 존재하는 유산균들을 단일 내지 복수 조합하거나 인체에 유익한 다른 유산균과 조합함으로써 영양있고 면역있는 음료를 제조하는 방법을 제공하는 것이다.Still another object of the present invention is to provide a method for preparing a nutritious and immune beverage by combining single or plural lactic acid bacteria present in kimchi with other lactic acid bacteria beneficial to the human body.
본 발명의 또 다른 목적은 김치에 존재하는 유산균들을 단일 내지 복수 조합하거나 인체에 유익한 다른 유산균과 조합함으로써 영양있고 면역있는 식품을 제조하는 방법을 제공하는 것이다.It is still another object of the present invention to provide a method for producing a nutritious and immune food by combining lactic acid bacteria present in kimchi single or plural or with other lactic acid bacteria beneficial to human body.
본 발명의 또 다른 목적은 김치에서 추출된 유산균을 이용하여 곡물류, 과채류, 인삼류, 버섯류를 혼합 첨가하여 김치 음료를 제조하는 방법을 제공하는 것이다.Still another object of the present invention is to provide a method of preparing kimchi beverages by adding grains, fruits, ginseng, mushrooms by using lactic acid bacteria extracted from kimchi.
본 발명의 또 다른 목적은 김치에서 추출된 유산균을 이용하여 곡물류, 과채류, 인삼류, 버섯류를 혼합 첨가하여 김치 식품을 제조하는 방법을 제공하는 것이다.Still another object of the present invention is to provide a method of preparing kimchi food by adding grains, fruits, ginseng, mushrooms by using lactic acid bacteria extracted from kimchi.
본 발명은 김치 유산균을 이용한 식품·음료의 제조방법에 관한 것이다. 따라서, 본 발명의 목적은 통상의 김치에 존재하는 유산균을 채취하고, 유산균을 분리하여 식품을 제조하는 방법을 제공하는 것이다.The present invention relates to a method for producing food and beverage using kimchi lactic acid bacteria. Accordingly, it is an object of the present invention to provide a method for producing a food by collecting lactic acid bacteria present in conventional kimchi and separating the lactic acid bacteria.
본 발명은 통상의 김치에 존재하는 유산균을 채취하고, 유산균을 분리하여 식품을 제조하는 방법을 포함한다.The present invention includes a method for producing a food by collecting lactic acid bacteria present in conventional kimchi, and isolating lactic acid bacteria.
본 발명은 통상의 김치를 숙성시킨 후 김치 발효액을 압축하거나 여과하여 음료를 제조하는 방법을 포함한다.The present invention includes a method of producing a beverage by compressing or filtering kimchi fermentation broth after aging conventional kimchi.
본 발명은 식품으로서 김치 발효유를 포함하는 것을 특징으로 하는 제조방법을 포함한다.The present invention includes a production method characterized in that it comprises kimchi fermented milk as food.
본 발명은 음료로서 김치 쥬스를 포함하는 것을 특징으로 하는 제조방법을 포함한다.The present invention includes a production method characterized in that it comprises kimchi juice as a beverage.
본 발명은 김치의 종류로써 나박김치, 오이소박이, 열무김치, 갓김치, 파김치, 양배추김치, 통배추김치, 보쌈김치, 동치미, 고들빼기김치, 섞박지 등를 포함하는 것을 특징으로 하는 김치를 포함한다.The present invention includes a kimchi characterized in that it comprises nabak kimchi, cucumber gourd, yeolmu kimchi, gad kimchi, green kimchi, cabbage kimchi, whole cabbage kimchi, Bossam kimchi, Dongchimi, chopped kimchi, mixed paste and the like.
본 발명은 김치에 존재하는 유산균들을 단일 내지 복수 조합하거나 인체에 유익한 다른 유산균과 조합함으로써 영양있고 면역있는 음료를 제조하는 방법을 포함한다.The present invention includes a method for preparing a nutritious and immune beverage by combining single or plural lactic acid bacteria present in kimchi or other lactic acid bacteria beneficial to the human body.
본 발명은 김치에 존재하는 유산균들을 단일 내지 복수 조합하거나 인체에 유익한 다른 유산균과 조합함으로써 영양있고 면역있는 식품을 제조하는 방법을 포함한다.The present invention includes a method for producing a nutritious and immune food by combining single or plural lactic acid bacteria present in kimchi or other lactic acid bacteria beneficial to the human body.
본 발명은 김치에서 추출된 유산균을 이용하여 곡물류, 과채류, 인삼류, 버섯류를 혼합 첨가하여 김치 음료를 제조하는 방법을 포함한다.The present invention includes a method for producing a kimchi drink by adding grains, fruit, ginseng, mushrooms by using the lactic acid bacteria extracted from kimchi.
본 발명은 김치에서 추출된 유산균을 이용하여 곡물류, 과채류, 인삼류, 버섯류를 혼합 첨가하여 김치 식품을 제조하는 방법을 포함한다.The present invention includes a method for producing kimchi food by mixing and adding grains, fruit vegetables, ginseng, mushrooms using lactic acid bacteria extracted from kimchi.
상기 곡물류에는 쌀, 보리, 조, 옥수수, 기장, 수수 등을 포함하고, 과채류에는 사 과, 강낭콩, 브록컬리, 양배추, 당근, 샐러리, 단옥수수, 양파, 오렌지, 복숭아, 배, 청완두, 감자, 시금치, 딸기, 고구마, 토마토 등을 포함하고, 인삼류에는 홍삼, 수삼 등을 포함하고, 버섯류에는 영지, 동충하초 등을 포함한다.The cereals include rice, barley, crude, corn, millet, sorghum, and the like, and the fruits and vegetables include apples, kidney beans, broccoli, cabbage, carrots, celery, sweet corn, onions, oranges, peaches, pears, green peas, potatoes, It includes spinach, strawberries, sweet potatoes, tomatoes, etc., ginseng includes red ginseng, ginseng, etc., and mushrooms include ganoderma lucidum, cordyceps, etc.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
본 발명에서 이용하고 있는 균주는 다음과 같은 방법으로 분리한 것이다.The strain used in the present invention is isolated by the following method.
<실시예 1 : 김치 유산균의 채취>김치를 통상의 방법인 배추무게 100g을 기준으로 하여 무게비로 무는 20%, 양파는 3.0%, 파, 마늘, 고춧가루는 1.5%, 생강 1.0%, 소금은 정제염(꽃소금)으로 배추무게(g)의 2.8%를 사용하여 제조하였다. 김치를 제조한 후 20℃에서 발효시킨 다음 12시간 간격으로 김치 숙성기까지 시료를 채취하여 집락이 30 ~ 300개가 형성되도록 멸균생리식염수로 10배수 희석법에 따라 희석하여 설탕배지배지 1리터당 트립톤(tryptone) 10g, 효모추출물 5g, 인산카리움(dipotassium phosphate) 5g, 구연산 암모늄(diammonium citrate) 5g, 설탕 50g, pH 7.0의 평판배지에 도말하여 25℃ 배양기에서 2 ~ 3일간 배양한다. 다양한 종류의 덱스트란 생성균이 자라는 바 집락의 모양이 다른 것을 30개 취하여 MRS 평판배지에서 순수 분리한 균주는 버기 매뉴얼(Bergey's manual)의 종동정법에 의하여 살펴본 결과 Leuconostoc mesenteroides, Enterococcus faecalis , Enterococcus faecium , Lactobacillus brevis, Lactobacillus plantarum 등으로 분리 동정되었다.<Example 1: Kimchi lactic acid bacteria> Kimchi 20% radish, onion 3.0%, leek, garlic, red pepper powder 1.5%, ginger 1.0%, salt is purified salt It was prepared using 2.8% of the cabbage weight (g) as (flower salt). After making kimchi, ferment it at 20 ℃, and take samples to the kimchi ripening machine at 12 hour intervals and try to dilute by 10-fold dilution with sterile physiological saline so that 30 ~ 300 colonies are formed. 10 g of tryptone, 5 g of yeast extract, 5 g of dipotassium phosphate, 5 g of ammonium citrate, 5 g of sugar, 50 g of sugar, plated in a plate of pH 7.0 and incubated in a 25 ° C. incubator for 2-3 days. As a result of the growth of various dextran-producing bacteria, 30 strains of different colonies were isolated and purely isolated from MRS plate medium by the follow-up method of the buggy's manual, which was confirmed by Leuconostoc mesenteroides and Enterococcus. faecalis , Enterococcus faecium , Lactobacillus brevis, Lactobacillus plantarum Isolation was identified as such.
<실시예 2 : 김치 음료>Example 2 Kimchi Drink
김치가 적숙기일 때 유산균수가 최대치를 보였으며, 이 시기의 김치를 유산균 음료로 활용하는데 적합한 것으로 판단되었다. 특히, 20℃에서 12일간 숙성시 가장 적당함을 알 수 있다.The maximum number of lactobacillus was observed when kimchi was ripe, and it was judged to be suitable for the use of kimchi at this time. In particular, it can be seen that the most suitable for 12 days at 20 ℃.
김치 발효즙액의 경우 김치의 부재료로 인하여 음료의 원료로는 부적당하여 멸균거즈, 멸균솜, 여과지(Whatman no.4)로 3차례의 여과과정을 거쳐서 사용하였고, 김치즙액 10ml, 액상과당 10ml, 과즙(사과 또는 배즙) 10ml, 백설탕 5g, 탈지분유 0.25g, CMC 0.15g, Yogurt향 100ppm을 첨가하였다(음료 최종부피가 100ml기준).In case of fermented juice of Kimchi, it is inadequate as a raw material of beverage due to the absence of kimchi.It was used after three times of filtration with sterilized gauze, sterilized cotton, and filter paper (Whatman no. 4), 10 ml of Kimchi juice, 10 ml of liquid fructose, and juice (Apple or pear juice) 10ml, 5g white sugar, 0.25g skim milk powder, 0.15g CMC, 100ppm Yogurt flavor was added (based on the final volume of beverage 100ml).
<실시예3 : 김치 음료의 관능검사>Example 3: sensory test of kimchi beverages
상기 실시예 2에서 제조된 김치음료를 식음하고 기호성의 정도를 관능검사하였다. 관능검사는 총 20명의 인원을 대상으로 9점 평점법으로 실시하였으며, 그 결과를 하기 표 5에 나타내었다.Kimchi beverages prepared in Example 2 were eaten and sensory evaluation of the degree of palatability. Sensory test was carried out by a nine-point scoring method for a total of 20 people, the results are shown in Table 5 below.
표 1 <김치 음료의 관능검사 결과>Table 1 <Sensory Test Results of Kimchi Drinks>
관능검사 항목Sensory evaluation items
풍미zest 색깔Color 종합기호도General Symbol
7.217.21 7.997.99 7.697.69
표 1에서 확인할 수 있는 바와 같이, 본 발명의 김치 음료는 관능 한계인 5점을 상회하는 바, 풍미 및 색깔에 있어서 기호성이 우수함을 알 수 있었다.As can be seen in Table 1, the kimchi beverage of the present invention was found to be excellent in palatability in color and flavor, exceeding five points of the sensory limit.
<실시예4 : 김치 유산균을 이용한 발효유의 제조 예>Example 4 Preparation of Fermented Milk Using Kimchi Lactic Acid Bacteria
우유에 탈지분유를 4%(w/v) 용해한 후 상기 실시예 1에서 분리한 Leuconostoc mesenteroides 1%(v/v), Enterococcus faecalis 1%(v/v), Enterococcus faecium 1%(v/v), Lactobacillus brevis 1%(v/v), Lactobacillus plantarum 1%(v/v)가 되도록 섞어서 접종한 후 8시간 배양하면서 배양액으로 사용하였다. 당액을 제조하기 위하여 당액 100g기준, 과당 19.5g, 올리고당 19.2g, 과즙 19.5g, 펙틴 1.1g, 향료 0.19g, 물 40.51g을 혼합하여 용해하였다. 최종제품은 배양액 73.3%, 당액 26.7%를 혼합하여 제조한 후 5℃에서 보관하였다.1% (v / v) of Leuconostoc mesenteroides isolated from Example 1 after dissolving skim milk powder in milk 4% (w / v), Enterococcus faecalis 1% (v / v), Enterococcus faecium 1% (v / v), Lactobacillus brevis 1% (v / v), Lactobacillus plantarum 1% (v / v) was mixed to inoculate and then incubated for 8 hours and used as a culture solution. To prepare a sugar solution, 100 g of sugar solution, 19.5 g of fructose, 19.2 g of oligosaccharide, 19.5 g of fruit juice, 1.1 g of pectin, 0.19 g of fragrance, and 40.51 g of water were dissolved. The final product was prepared by mixing 73.3% of the culture solution and 26.7% of the sugar solution, and then stored at 5 ° C.
<실시예 5: 유산균을 이용한 발효유의 관능검사><Example 5: Sensory test of fermented milk using lactic acid bacteria>
상기 실시예 4에서 제조된 농후발효유를 식음하고 기호성의 정도를 관능검사하였다. 관능검사는 총 20명의 인원을 대상으로 9점 평점법으로 실시하였으며, 그 결과를 하기 표 5에 나타내었다.The rich fermented milk prepared in Example 4 was cooled and sensory evaluation of palatability. Sensory test was carried out by a nine-point scoring method for a total of 20 people, the results are shown in Table 5 below.
표2 <김치 유산균으로 제조한 발효유의 관능검사 결과>Table 2 <Sensory Test Results of Fermented Milk Prepared with Kimchi Lactobacillus>
관능검사 항목Sensory evaluation items
풍미zest 점성viscosity 종합기호도General Symbol
7.997.99 8.218.21 8.118.11
표 2에서 확인할 수 있는 바와 같이, 본 발명의 김치 유산균으로 제조된 발효유는 관능 한계인 5점을 상회하는 바, 풍미 및 점성에 있어서 기호성이 우수함을 알 수 있었다.As can be seen in Table 2, the fermented milk prepared by the kimchi lactic acid bacteria of the present invention exceeds the five point of the sensory limit, it was found that the palatability in the flavor and viscosity.
요즘의 식생활은 현대적인 식습관으로 인해 기름기가 많은 패스트푸드 등으로 인체의 건강에 많은 부담을 주고 있고, 또한 중국이나 동남아 등지에는 사스와 조류독감등으로 인한 인체적, 사회적 피해가 막심하다. 이러한 기름기가 많은 음식물만 섭취하는 인체에 김치에서 생성된 식물성 발효 유산균을 공급함으로써 식물성 섭취의 간접적 효과를 기대할 수 있음은 물론 항암, 면역작용을 하여 조류독감의 마땅한 치유 방법이 없는 상황에서 상당한 치유 효과를 기대할 수 있고 그 외 소화기관의 건강증진 및 수명연장 등에 많은 기여를 할 것으로 기대된다.Nowadays, the diet is putting a lot of pressure on the human body with greasy fast food due to modern eating habits, and human and social damage caused by SARS and bird flu is severe in China and Southeast Asia. By supplying the fermented lactic acid bacteria produced from Kimchi to the human body that consumes only such fatty foods, it is possible to expect the indirect effect of vegetable intake, as well as anti-cancer and immunity, so there is a significant healing effect in the absence of proper treatment of bird flu. It can be expected to contribute to health promotion and life extension of digestive system.

Claims (11)

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  10. 김치를 담그고 김치음료 제조에 적합하도록 20℃에서 12일간 숙성시키고, 멸균거즈, 멸균솜 및 여과지(Whatman No.4)를 순차적으로 통과시켜 3차례의 여과공정을 거쳐 준비된 김치발효즙액 10mL을 기준으로 액상과당 10mL, 사과 또는 배 과즙 10mL, 백설탕 5g, 탈지분유 0.25g, CMC(carboxy methyl cellolose) 0.15g, 요쿠르트향 100ppm을 혼합하여 김치음료를 제조하는 방법.Soaked kimchi and aged for 12 days at 20 ℃ to be suitable for the production of kimchi beverages, sterilized gauze, sterile cotton and filter paper (Whatman No. 4) sequentially passed through three filtration process to prepare a kimchi fermentation juice based on 10mL 10 mL liquid fructose, 10 mL of apple or pear juice, 5 g of white sugar, 0.25 g of skim milk powder, 0.15 g of CMC (carboxy methyl cellolose), and 100 ppm of yogurt flavor to prepare a kimchi beverage.
  11. (a) 김치를 담그고 김치유산균 발효유 제조에 적합하도록 20℃에서 12일간 숙성시키는 단계, (b) 숙성된 김치를 평판배지 배양을 통해 유산균을 분리하는 단계, (c) 우유에 탈지분유를 4%(w/v) 비율로 용해하는 단계, (d) 탈지분유가 용해된 우유에 상기 (b)에서 분리한 유산균주인 Leuconostoc mesenteroides, Enterococcus faecalis, Enterococcus faecium, Lactobacillus brevis 및 Lactobacillus plantarum을 섞어서 접종한 후 8시간 배양하는 단계, (e) 당액을 제조하기 위하여 당액 100g기준으로, 과당 19.5g, 올리고당 19.2g, 과즙 19.5g, 펙틴 1.1g, 향료 0.19g, 물 40.51g을 혼합하여 용해하는 단계, 및 (f) 중량비 기준으로 상기 (d) 단계의 배양액 73.3%와 상기 (e)단계의 당액 26.7%를 혼합한 후 냉장하는 단계로 이루어지는 김치유산균을 이용한 발효유의 제조방법.(a) soaking kimchi and aging for 12 days at 20 ° C. to be suitable for producing kimchi lactic acid bacteria fermented milk, (b) separating lactic acid bacteria through cultivation of aged kimchi, and (c) skim milk powder in milk 4% dissolving at a ratio of (w / v), (d) inoculating the milk powder in which skim milk was dissolved and inoculating a mixture of Leuconostoc mesenteroides , Enterococcus faecalis , Enterococcus faecium , Lactobacillus brevis, and Lactobacillus plantarum, which were isolated from (b). Time culturing, (e) mixing and dissolving 19.5 g of fructose, 19.2 g of oligosaccharide, 19.5 g of fruit juice, 1.1 g of pectin, 0.19 g of fragrance, and 40.51 g of water to prepare a sugar solution, and ( f) Method for producing fermented milk using kimchi lactic acid bacteria consisting of refrigeration after mixing 73.3% of the culture solution of step (d) and 26.7% of the sugar solution of step (e) based on the weight ratio.
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