KR100889952B1 - Fermented food using carrot and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a carrot fermented food and a method for preparing the same, preparing a carrot juice medium containing carrot juice, sugar and distilled water as a main ingredient, and inoculating a strain of Leuconostoc sp. And by providing a method for producing a carrot fermented food and a carrot fermented food prepared by the manufacturing method comprising the step of fermenting the strain inoculated medium, it prevents the generation of yellow precipitate during storage of carrot beverage, it is excellent in storage stability The shelf life can be extended and sugar added by the strain can be converted to polysaccharides to obtain a sugar free product.

Beverages, fermented milk, puddings, carrots, fermentation, leukonostock, sedimentation

Description

Fermented food using carrot and manufacturing method

The present invention relates to a method for producing a carrot fermented food, and more particularly, to prevent the generation of yellow precipitate during storage, and excellent shelf stability, can extend the shelf life, the sugar added by the strain is converted into polysaccharides It relates to a method for producing carrot fermented foods that can be obtained sugar-free products.

Carrots are rich in dietary fiber and carotene, which is important for human nutrition. Carotene is a precursor of vitamin A and is known to have functions such as anticancer activity and prevention of adult diseases. Carotene is a major determinant of carrot color and nutrition, and when absorbed into the body, about 30% is converted to vitamin A.

Conventionally, carrots have been used as salads, raw foods, ramen soups, etc., but the use of juice as a raw material has recently increased. In particular, with the changes in the diet, the consumption of the product of vegetable juice in a busy life is increasing, so the demand for the raw juice is increasing accordingly.

Carrot juice, however, has the advantage of being easily extracted from raw carrots, but the yellowish sediment subsides, degrading its value as a product, and the sugar content is relatively lower than fruits such as apples and pears. There is a limit. In addition, since carrots have a pH close to neutral, there is a difficulty to neutralize them after pasteurization by heat treatment or acidification at high temperature for inactivation and sterilization of enzymes.

Lactic acid fermentation of carrots has been applied as a way to compensate for these shortcomings and improve nutritional value.

Vegetable fermented foods using fruits and vegetables are product types belonging to health functional foods, and most of them are fermented by adding sugar to various vegetable raw materials or microorganisms such as lactic acid bacteria. The plant itself contains a variety of enzymes, many enzymes are activated in the fermentation process, causing a variety of biochemical reactions can be converted into a form that is easy to digest and absorb the nutrients of the plant. In addition, new physiological control functions can be expressed by the components produced by the enzyme action, and the intake of the enzyme itself promotes metabolic function in the body. However, carotene, which is currently used industrially, is a chemical compound, so if natural beta-carotene can be obtained, it must be more valuable as a commodity on the market.

As a study on the fermentation of vegetables reported so far, there was a study that the development of the lactic acid fermented foods with functionalities such as the method of manufacturing mixed fruit and beverage by lactic acid fermentation and the quality of the mixed fruit was possible.

As such, there have been many studies using mixed fruits and vegetables as fermented beverages until recently, but studies using only carrots are based on pretreatment methods for stabilizing storage of carrot juice, research on carrot heat treatment and storage conditions, and color measurement. Most of them are limited to the limited and fragmented researches such as the quality evaluation method of carrots, and the research on the fermentation of carrots is insufficient.

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing a carrot fermented beverage and pudding that can prevent the generation of yellow precipitate during storage, and excellent shelf life can be extended. do.

It is another object of the present invention to provide a method for preparing carrot fermented beverages and puddings having a high consistency which allows the sugar added by the strain to be converted into polysaccharides into a sugar free product.

As one embodiment for achieving the above object the present invention comprises the steps of preparing a carrot juice medium comprising (S1) carrot juice and sugar; (S2) comprising: the inoculation strain in the stock flow Pocono carrot saengjeup medium (Leuconostoc sp.); And (S3) fermenting the medium in which the strain is inoculated, wherein the fermentation of carrots containing dextran produced by 100% conversion of the sugar added in step (S1) by the fermentation of step (S3). It can provide a method for producing food.

In the embodiment, the carrot fermented food may include a beverage, a fermented milk and a pudding.

In the above embodiment, the sugar may be brown sugar, white sugar, yellow sugar, or the like, and may be included as a sugar solution having a concentration of 30% or less.

The flow Pocono Stock strains in this embodiment may be those that are inoculated with 1 to 10% in the fresh juice carrot medium.

In the above embodiment, the fermentation may be performed by shaking culture or stationary culture for 12 to 72 hours at a temperature of 25 to 37 ℃.

In the above embodiment (S3) after the step may be to further include the juice of the fruit or vegetable.

On the other hand, as another preferred embodiment of the present invention can provide a carrot fermented food prepared by the above production method.

In addition, the present invention includes a carrot juice and dextran as a preferred embodiment, can provide a carrot fermented food having a consistency of 0.2 ~ 20 Pa · s ⁿ .

Carrot fermented beverages and puddings according to the present invention can prevent the formation of yellow precipitate during storage, can be extended shelf life due to excellent storage stability, the sugar added by the strain is converted to polysaccharides of sugar-free having high viscosity The effect is to get the product.

Hereinafter, a method for preparing carrot fermented food of the present invention will be described in detail.

The inventors of the present invention prepared carrot fermented beverages and puddings using the leuconosstock strain, which can prevent the generation of yellow precipitates during storage, which is a disadvantage of non-heat treated carrot juice, can extend the shelf life, and contain lactic acid bacteria. By confirming that the flavor and taste and consistency were given, based on this, the present invention was completed.

Specifically, the present invention contains a dextran through lactic acid fermentation using a leuconosstock strain, the culture according to the type and concentration of sugar, fermentation temperature, medium composition and culture conditions for the optimization of dextran production of viscous Carrot fermented beverages with improved palatability and nutritional value were developed by measuring the consistency, analyzing the physical and chemical properties of dextran-containing carrot fermented beverages, and sensory evaluation.

The leukonostock strain is characterized by producing dextran, which is a non-digestible dietary fiber that cannot be broken down by the body. Dextran is a polymer of D-glucose. When dextran is cultured with sugar as a culture medium, bacteria such as Leuconostoc mesenteroides accumulate in the culture medium. In other words, the enzyme of these bacteria decomposes sugar (sucrose) and polymerizes the residue D-glucose by using fructose (D-fructose) as a nutrient.

This dextran plays an important role in food, has tackiness and hygroscopic properties, high viscosity even at low pH, and safe properties for heat treatment. Therefore, the carrot fermented beverage and pudding of the present invention prepared by using the above-described leukonostock strain can contain the dextran to improve the physical properties and increase the lactic acid bacteria-containing beverage according to the viscosity increase.

Carrot fermentation beverages and puddings of the present invention can be produced as a sugar-free product by containing a dextran produced by the conversion of 100% sugar added when the carrot is fermented using a leuconosstock strain.

Thus, it was confirmed that by containing viscose dextran, when the consistency of carrot fermented foods was 0.2-20 Pa · s ^n, yellow precipitate did not occur, and it was possible to provide a sensory excellent carrot fermented food.

Carrot fermented food of the present invention may include beverages, fermented milk, pudding, and the like, and after preparing a carrot juice medium containing carrot juice, sugar and distilled water as a main ingredient, a strain of Leuconostoc sp. Can be prepared by inoculation and fermentation.

Hereinafter, a method for preparing carrot fermented food of the present invention will be described in detail.

(S1) carrot juice medium production

This step is to prepare a carrot juice medium containing carrot juice and sugar.

The carrots are washed with clean water, dried and prepared in liquid juice.

The sugar is added as a sterile sugar solution, may be used white sugar, brown sugar, yellow sugar, etc., in order to optimize the production of the dextran, a viscous substance, it is preferable that the sugar solution in the carrot juice at a concentration of 30% or less More preferably, it is included in a concentration of 10 to 20%.

In addition to the carrot juice and sugar may further comprise distilled water, the distilled water is preferably contained in 10 to 30% by weight in carrot juice.

(S2) strain inoculation

This step is a step of inoculating the Leuconostoc sp. Strain in the carrot juice medium prepared in the step.

The flow Pocono stock and strain to be used is a conventional flow Pocono stock strains, for example, may be a stock sheet flow Pocono Solarium (Leuconostoc citreum), flow Pocono stock mesen teroyi des (Leuconostoc mesenteroides) and the like.

The leukonostock strain is prepared as a starter and inoculated in a carrot juice medium.The starter is inoculated into a specific culture by taking a single colony of the cultured strain after incubating the leukonostock strain on MRS agar medium. Can be obtained by culturing.

The leukonostock strain is preferably inoculated in carrot juice medium 1 to 10%.

(S3) fermentation

This step is a step of fermenting carrot juice medium inoculated with the leukonostock strain in the step.

The fermentation is preferably shake culture or stationary culture for 12 to 72 hours at a temperature of 20 to 37 ℃, more preferably 18 to 48 hours fermentation, fermentation time is more preferably for 24 hours It is good to let.

In the method as described above it can be prepared as a carrot fermentation drink, staple yogurt or pudding by adjusting the properties of the carrot fermentation solution according to the concentration or type of sugar, fermentation time, culture conditions.

That is, for example, when the fermentation is performed for about 24 hours with about 15% of sugar added, the consistency becomes high, and when the fermentation is more than 24 hours, the viscosity becomes low again. Therefore, the viscosity can be controlled by adjusting the sugar content, fermentation time and fermentation conditions according to the food to be prepared.

Carrot fermented beverage, staple yogurt or pudding prepared using the leukonostock strain according to the present invention as described above can be extended by the lactic acid fermentation compared to the conventional carrot juice short storage period, color and taste Can be improved. In addition, it is possible to prevent the occurrence of yellow precipitates generated during the storage of the existing carrot juice, and the added sugar can be converted into a polysaccharide by the leuconosstock strain to produce a sugar-free product having a high viscosity.

Hereinafter, preferred examples are provided to help the understanding of the present invention, but the following examples are merely to illustrate the present invention, and the scope of the present invention is not limited to the following examples.

PH, acidity, viable count, color and consistency measured in the following experimental examples were measured by the following method.

end. The pH was measured using a pH meter (model 420A ⁺ , Thermo Orion, USA).

I. Acidity-15 ml of distilled water was added to 5 ml of the sample, and the appropriate consumption was converted into lactic acid content (%. V / v) until 0.1N-NaOH was reached until pH reached 8.3 with a pH meter.

All. Viable bacterial count-Fermentation broth 0.1 ml sterile distilled water mixed with 0.9 ml dilution step by step 10 ⁵ , 10 ⁶ times 20 μl to Difco ^TM Lactobacilli MRS broth agar medium, and then incubated at 30 ℃ incubator (BI-600M, Jeio tech. Kimpo, The number of viable cells after incubation for 24 hours in Korea) is expressed as CFU (colony forming unit) / ml.

la. Chromaticity-Add 1 ml of fermentation broth to CR-A50 Granular-materlals Attachment and change the L (lightness), a (redness), and b (yellowness) values using a Chroma meter (CR-400, Minolta, Osaka, Japan). Repeated measurements were taken and averaged.

hemp. Viscosity-13 ml of fermentation broth was taken using a measuring cup DG43 with a spindle (DG43 DIN 53544 Titan) mounted on a Rheometer system (Haake RheoStress 1, Germany). The flow rate was measured by measuring the viscosity in the range of 1-100 s ^{-1 and} the shear rate was measured at 20 ℃, and the viscosity index and the flow index were calculated using the power law model (τ = ar ^b ) of Equation 1 below. Measured.

Power law model: σ = Κ · γ ⁿ

In Equation 1, σ is a shear stress Pa, Κ is a consistency index (Pa · s ⁿ ), γ is a shear rate (s ⁻¹ ), and n is a flow behavior index.

bar. Sugar analysis-The conversion of sugars and mono-saccharides produced during the preparation of carrot fermented beverages were mixed with 0.5 ml of carrot fermented beverages with the same amount of distilled water, followed by centrifugation at 15,000 rpm for 10 minutes to recover only the supernatant. The recovered solution was filtered through a 0.45 μm syringe filter (Minisart RC 15, Sartorius, Germany), and 20 μl of the filtrate was used as a sample for liquid chromatography (HPLC) analysis. Details of the HPLC analysis are as follows.

HPLC system: Dschrom

* Column: Asahipak NH2P 50 (Shodex)

* Mobile phase: 75% acetonitrile

Flow rate: 1.0 ml / min

* Detector: water 410 RI

EXAMPLE

1. Preparation of Leukonostock Strain Starter

Leuconostoc citreum S5 strain and Leuconostoc mesenteroides SM strain were plated on DifcoTM Lactobacilli MRS (Becton, Dickinson and Company, Sparks, MD., USA) agar medium, respectively, at 30 ° C. After incubation for 24 hours in a constant temperature incubator (BI-600M, Jeio tech. Kimpo, Korea), a single colony of cultured strains were taken and inoculated in a medium having the composition of Table 1 below. It was used as a starter after incubation for 24 hours at 30 ℃.

ingredient Content (g, w / v) Sugar (Sucrose) 2.0 Yeast extract 0.5 Tryptone 0.25 K ₂ HPO ₄ 0.25 Total (D.W) 500 ml

2. Carrot Fermented Beverage Manufacturer

Distilled water and 50% sugar were added to a 250 ml beaker in a concentration range of 30% or less as in the following Experimental Example, followed by an autoclave (MLS-3020, Sanyo Electric Co., Ltd., Japan). Sterilization was used at 121 ° C. for 15 minutes.

To 50 ml of fresh carrot juice, 30 ml of sugar-containing solution and 20 ml of distilled water were added to obtain a total content of 100 ml, and inoculated with 2% of each of the prepared leuconosstock strain starters, followed by incubation at 25 ° C. It was fermented by static culture or shaking culture.

Experimental Example 1. Fermentation characteristics according to sugar concentration

The change of fermentation characteristics according to the sugar concentration during the production of viscous substance from sugar was investigated.

First, the sugar solution was added to the carrot juice at a concentration of 0 to 30%, and then inoculated at 2% level with the leuconosstock citrium S5 starter culture prepared in Example 1 above. The change of pH, acidity, viable cell count, consistency of the culture solution was measured while fermenting by incubating for 72 hours at 25 ℃, the results are shown in Table 2 below.

As shown in Table 1, the addition of 15% sugar solution was found to be most suitable for increasing the consistency of the fermented product, the viscosity was 2.48 Pa · s ⁿ showed the highest viscosity value, but 15% In the range outside the concentration it was confirmed that a low consistency value. In addition, pH, acidity, and viable cell number gradually decreased during fermentation for 24 hours, and thereafter, there was no difference according to the concentration of sugar.

Experimental Example 2. Fermentation Characteristics According to Sugar Types

In order to investigate the effects of sugars on the characteristics of the fermented product and the production of viscous substances, experiments were conducted using white sugar, yellow sugar and brown sugar.

First, white sugar, yellow sugar, and brown sugar were added to the carrot juice at a concentration of 15%, respectively, and then inoculated at a 2% level of the leukonostock citrium S5 starter culture prepared in Example 1 above. This was incubated at 25 ° C. for 1 day, 2 days, and 3 days to measure changes in pH, acidity, viable cell count, and consistency of the culture, and the change in chromaticity is shown in Table 3.

The pH and acidity showed no difference, but the viable cell count was 1.22 × 10 ⁹ CFU / mL at 24 hours of fermentation in yellow sugar, showing lower viable cell count than brown sugar and white sugar. The viable cell count increased rapidly from 12 hours of fermentation and markedly increased in white sugar, showing the highest viable cell number at 24 hours of fermentation. In addition, the consistency of yellow sugar increased the fermentation time as long as 72 hours of fermentation showed a high consistency of 2.18 Pa · s ⁿ , but considering the optimum fermentation time has a disadvantage of too long. In color and flavor, brown sugar was darker in color and the inherent aroma of carrot fermented beverage was decreased due to the unique flavor of brown sugar, yellow sugar produced lower viscosity than white sugar, and color preference was lower than white sugar.

Experimental Example 3. Fermentation Characteristics According to Culture Conditions

In order to measure the fermentation characteristics according to the cultivation method of the fermented beverage, after adding a sugar solution to the carrot juice at a concentration of 15%, Leuconostoc citreum S5 starter culture solution and leucono prepared in Example 1 Stock Leuconostoc mesenteroides SM starter cultures were inoculated at 2% level respectively. It was fermented at 25 ° C. for 0, 12, 24, 36, and 48 hours with static culture and shaking culture, respectively, to measure changes in pH, acidity, viable cell count, and consistency of the culture, and the results are shown in Table 4 below.

Experimental Example 4. Availability of Fermentable Sugars

In order to determine the optimum production of viscous substances, the sugar solution was added to the carrot juice in 5% to 20% increments, respectively, and then added, respectively, the leukonostock citrium S5 starter culture prepared in Example 1 Inoculated at the% level. This was incubated for 24 hours at 25 ℃ fermentation after measuring the sugar content of the carrot fermented beverage, as shown in Table 5 below.

Experimental Example 5. Change in Residual Amount and Conversion Rate of Sugar

After the sugar solution was added to the carrot juice to increase the concentration in 5% units up to 5-20%, respectively, inoculated at a 2% level of the leuconosstock citrium S5 starter culture prepared in Example 1 above. After incubating at 25 ° C. for 0, 24 and 48 hours, the residual amount of sugar in the carrot-containing beverage and the conversion rate to dextran were measured, and the results are shown in Table 6 below.

As shown in Table 6, the L-conostock citrium S5 strain showed a high conversion rate of 100% at concentrations of 5, 10, and 15% at 24 hours of incubation, and 20% at 48 hours of incubation. Showed a conversion rate of 100%. In addition, when the concentration of the sugar solution of 20% showed a conversion rate of 88.4% at 24 hours of fermentation time, it can be predicted that the conversion rate will be reduced when further added. In addition, the conversion of sugar decreased as the concentration of sugar increased, and the production of viscous substance also decreased.

Experimental Example 6. Characteristics of Carrot Fermented Beverages by Fermentation by Time

After the sugar solution was added to the carrot juice at a concentration of 15%, the leukonostock citrium S5 starter culture prepared in Example 1 and the leukonostock mesenteroides SM starter culture were inoculated at a 2% level, respectively. After fermentation while incubating at 25 ° C. for 0, 12, 24, 36, and 48 hours, pH, acidity, viable cell count, and consistency of the carrot-containing beverage were measured, and the results are shown in Table 7 below.

As shown in Table 7, the viscosity was not produced until 12 hours of fermentation, but since the viscosity increased, the viscosity increased.

On the other hand, it can be seen that only a slight change is observed from 24 hours of fermentation with a 100% conversion rate.

In addition, the viscosity measurement did not show a significant difference between the two strains. Viscosity was increased up to 12 hours of fermentation, and carrot fermentation beverages had an optimum 3.04 Pa · s ^{n in the} Leukonostock Citrium S5 strain and 3.14 Pa · s ⁿ in the Leukonostock Mesenteroides SM strain. There was no significant difference, which is thought to be due to the difference in the concentration of fermentation time, strain and sugar solution involved in lactic acid fermentation with optimal consistency.

Experimental Example 7. Evaluation of shelf life of carrot fermented beverage

The fermented carrot fermented beverage prepared in Example 1 was fermented at 25 ° C. for 24 hours, and then stored in a refrigerator at 4 ° C. for 1, 7, 14, 21, 28 days to adjust pH, acidity, viable cell count, consistency, and chromaticity. The results are shown in Table 8 and FIG. 1.

As shown in Table 8 above, four times after storage of the production of beverages, the number of viable cell count, consistency was repeated four times, as a result, both the leuconot stock citrium S5 strain and the leukonostock mesenteroides SM strain in viable cell count and consistency The increase in viscosity was minimal until 12 hours of fermentation, but the maximum increase was observed in 24 hours of fermentation. After 24 hours of fermentation, the number of viable cells increased from 3.46 × 10 ⁹ , 2.42 × 10 ⁹ to 1.94 × 10 ⁹ , and 2.80 × 10 ⁹ CFU / mL, respectively. Decreased with time After 3 weeks of storage, it was stable. Even in consistency, both strains gradually decreased after 24 hours of fermentation, and showed about 80% of viscous substance at 4 weeks. Therefore, the carrot fermented beverages could be expected to be helpful in increasing the functionality by the proliferation of the leukonostock strain and the sensory improvement of carrots.

In addition, through the chromaticity of Fig. 1, two strains of leuconosstock citrium S5 and leuconosstock mesenteroides SM in L value before fermentation were stored at 35.27 ± 0.06 and 36.91 ± 0.06 before fermentation. , 35.34 ± 0.43, there was no difference in brightness, and the values of a were not different in red color as 17.07 ± 0.00, 16.40 ± 0.06 before fermentation, and 15.98 ± 0.83, 15.99 ± 0.96 at 4 weeks of storage, respectively. . This result is judged to be low in the overall section due to the intrinsic color of the carrot. In this experiment, the clear and vivid colors of carrots did not change even during 4 weeks of storage, and the availability of color was also increased. Therefore, it is expected that the chromaticity is stable in contrast to the carotenoid content in terms of physical properties and colors of carrot fermented beverages. .

Experimental Example 8. Sensory Evaluation of Carrot Fermented Beverages

Carrot fermented beverage prepared using the Leukonostock Citrium S5 strain in Example 1, carrot fermented beverage prepared using the Leukonostock Mesenteroides SM strain, and color, flavor, and sample of the carrot extracted from juice In order to determine the taste, texture and overall acceptability, the sensory evaluation was performed using the 5-point scoring method, and the results are shown in Table 9 below. At this time, carrot liquid was used as a control.

division color incense flavor Organization Overall preference Control 2.63 ± 0.38 2.75 ± 0.25 2.75 ± 0.05 3.13 ± 0.38 2.88 ± 0.33 Leukonostock Citrium S5 4.50 ± 0.00 2.63 ± 0.25 3.13 ± 0.33 3.38 ± 0.3 3.00 ± 0.00 Leukonostock Mesenteroides SM 4.25 ± 0.35 3.13 ± 0.28 3.75 ± 0.38 3.75 ± 0.45 3.25 ± 0.25 Juice Carrot 2.63 ± 0.38 3.13 ± 0.28 3.13 ± 0.35 3.13 ± 0.18 3.00 ± 0.00

As shown in Table 9, the preference of the carrot fermented beverages did not have a big difference, but the carrot fermented beverage prepared using the Leukonostock Mesenteroides SM strain in Example 1 according to the present invention is flavor, taste, The texture and overall preference showed good preference, and the carrot fermented beverage prepared with the Leukonostock Citrium S5 strain showed a high score in color. In addition, the samples extracted from the carrot for juice obtained a good score in the taste, but was not clear in the color did not get a good score. As the fermentation process of carrots fermented, the flavor and taste were improved compared to carrot liquid, which was not fermented. It adds lactic acid bacteria so that the stability of pigment, vivid color and viscosity at acidic pH due to lactic acid produced by lactic acid fermentation. It is believed to indicate improved texture and stability of the precipitate.

In addition, in order to check the difference between the viscosity before fermentation and after fermentation, the degree of flowing down was confirmed when the bottle containing the sample was inverted. As shown in FIG. Samples were easily flowable without being buried on the wall, and could be easily distinguished by appearance (compared viscosity of commercially available lactic acid bacteria beverages was 12.2 Pa · s ⁿ for plain yogurt and 0.22 to 0.6 Pa · s ⁿ for yogurt drinks).

1 is a graph showing the change in chromaticity when the carrot fermented beverage prepared according to one embodiment of the present invention for 1, 7, 14, 21, 28 days in a refrigerator at 4 ℃.

Figure 2 is a photograph showing the degree of flowing down when the bottle containing the sample upside down in order to determine the difference in consistency between before and after fermentation of the carrot fermented beverage prepared according to an embodiment of the present invention.

Claims (9)

(S1) preparing a carrot juice medium containing carrot juice and sugar; (S2) comprising: the inoculation strain in the stock flow Pocono carrot saengjeup medium (Leuconostoc sp.); And (S3) fermenting the medium in which the strain is inoculated; includes; Method for producing a carrot fermented food containing dextran produced by 100% conversion of the sugar added in step (S1) by the fermentation of step (S3). The method of claim 1, Carrot fermented food is a method for producing a carrot fermented food, characterized in that it comprises a beverage, fermented milk and pudding. The method of claim 1, The sugar of step (S1) is any one or more selected from the group consisting of brown sugar, white sugar and yellow sugar, a method of producing a carrot fermented food, characterized in that it comprises a sugar solution of 30% or less concentration. The method of claim 1, The flow Pocono stock strain of (S2) is a step method for producing a fermented carrot characterized in that inoculation with 1 to 10% in the fresh juice carrot medium. The method of claim 1, Fermentation of the step (S3) is a method of producing a carrot fermented food, characterized in that made by shaking culture or stationary culture for 12 to 72 hours at a temperature of 25 to 37 ℃. The method of claim 1, Carrot fermented food production method characterized in that it further comprises a juice of fruit or vegetables after the step (S3). delete Carrot fermented food prepared by the method for producing a carrot fermented food according to any one of claims 1 to 6. Carrot fermented foods containing fresh carrot juice and dextran and having a consistency of 0.2-20 Pa · s ⁿ .

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