KR101172839B1 - Method of Preparing of Coated Lactic Acid Bacteria and Method of Preparing of Boiled Meats for a Bossam comprising the Coated Lactic Acid Bacteria - Google Patents

Abstract

PURPOSE: A method for manufacturing lactic acid bacteria coated with carnauba wax or olive wax is provided to ensure useful activation of the bacteria in the human body. CONSTITUTION: A method for manufacturing coated acid bacteria comprises: a step of inoculating lactic acid bacteria to a MRS medium and culturing to 10^10 -10^11 CFU/ml of lactic acid bacteria; a step of collecting the lactic acid bacteria by centrifugation and washing with a saline solution; a step of adding skim milk stabilizing agent to the lactic acid bacteria and stirring by 10^10 CFU/ml of the lactic acid bacteria; a step of freezing the lactic acid bacteria and vacuum-drying; and a step of pulverizing the lactic acid bacteria and dispersing in a floating state; a step of dissolving carnauba wax or olive wax at 90-130 Deg.C. and filtering with a screen filter to prepare fats and fatty oils for coating; a step of filtering by a microfilter and heating at 70-110 Deg.C. to prepare pressed air for transferring; a step of transferring the fats and fatty oils to a tube for transferring coating agent; and a step of spraying the fats and fatty oils to the lactic acid bacteria powder of floating state for coating.

Description

Method of Preparing Lactic Acid Bacteria and Method of Preparing Lactic Acid Bacteria containing Coated Lactic Acid Bacteria

The present invention is a method for producing a coated lactic acid bacteria, lactic acid bacteria is protected from the external environment such as heat, gastric juice, bile, coated lactic acid bacteria prepared by the above method, a method for producing a boiled beef for containing the coated lactic acid bacteria and prepared by the method It is about the fleshed beef noodle.

In general, lactic acid bacteria settle in the intestines and exert various physiological effects such as activating intestinal motility, inhibiting harmful bacteria, promoting vitamins and immune-enhancing substances, and the human body goes through the stomach until reaching the intestines when ingesting lactic acid bacteria. Gastric acid secreted from the stomach is lactic acid bacteria are often killed, lactic acid bacteria are often unable to exert the original biological activity.

In particular, the conventional uncoated lactic acid bacteria production process of the raw material consists of the process of fermentation of lactic acid bacteria, cell recovery, freeze-drying, these uncoated lactic acid bacteria powder is sensitive to air, moisture, temperature conditions, storage and distribution stability and secondary It is difficult to secure processing stability in manufacturing products. In addition, when ingested in humans and animals, there is a problem in that it is rapidly killed by direct contact with gastric acid and bile acid, thereby preventing intestinal fixation and inherent efficacy and effect.

In order to solve this problem, the lactic acid bacteria were coated and used. As a lactic acid bacterium coating technology, Korean Laid-Open Patent Publication No. 2002-0069862 discloses a method for preparing a protein-coated lactic acid bacterium for coating a protein component on a lactic acid bacteria product. Patent No. 2002-0069863 discloses a method for preparing double-coated lactic acid bacteria using proteins and polysaccharides that double coat proteins and polysaccharides on lactic acid bacteria, and Korean Patent Publication No. 2009-0082035 for proteins, polysaccharides and nanoparticles Method for producing a tri-coated lactic acid bacteria, tri-coated lactic acid bacteria prepared by the above method and a product comprising the same are disclosed, Korean Patent Laid-Open No. 2006-0118037 primary kimchi fermentation broth with guar gum and gellan gum Coating, casein protein, secondary coating, lyophilization and kelp powder It has a screen made by solution discloses a technique for handling the third coating.

However, the present inventors produce coated lactobacillus by a simple method, unlike the above-described coating technique, and the coated lactobacillus is protected from the external environment such as heat, gastric juice, bile, and the like, even if it is used to prepare a boiled pork meat containing the coated lactobacillus. We recognized the need to develop technology that can use lactic acid bacteria.

Republic of Korea Patent Publication No. 2002-0069862 Republic of Korea Patent Publication No. 2002-0069863 Republic of Korea Patent Publication No. 2009-0082035 Republic of Korea Patent Publication No. 2006-0118037

The present inventors endeavored to develop a coating lactic acid bacterium that can show excellent survival rate in the body and show stability against heat, and bosing for bossam using the same. As a result, carnauba wax or olive wax was sprayed onto the lactobacillus powder in a suspended state and coated, resulting in 0.5% oxgall solution in artificial gastric juice at pH 2.1, 40 ℃, showed the excellent survival rates for the acid resistance and resistance to bile and an acceleration test at a relative humidity of 70%, by including the coated lactic acid bacteria in the salting solution a result of preparing a suyuk for Bossam, 1.5x10 ⁴ -1.7x10 ⁴ cfu / The present invention was completed by expecting g survival rate to show useful activity in the body.

Accordingly, it is an object of the present invention to provide a method for producing coated lactic acid bacteria.

Another object of the present invention to provide a coated lactic acid bacteria prepared by the above-described method.

Still another object of the present invention is to provide a method of preparing bosaeng meat containing the above-described coated lactic acid bacteria.

Another object of the present invention is to provide a braised pork meat prepared by the above-described method.

Other objects and advantages of the present invention will become apparent from the following detailed description and claims.

According to one aspect of the present invention, the present invention provides a method for producing a coated lactic acid bacterium comprising the steps of: (a) dispersing the prepared lactic acid bacteria powder in air through fluid bed mixing to prepare in a suspended state; (b) dissolving carnauba wax or olive wax at 90-130 ° C. and filtering using a screen filter to prepare a coating oil; (c) cooling the compressed air and then filtering it with a micro filter, and heating it to a temperature of 70-110 ° C. to prepare compressed air for transportation; (d) transferring the filtered coating oil of step (b) to the coating material delivery tube using the prepared compressed air of step (c); And (e) spraying (Coating) by spraying the transported coating oil of step (d) to the suspended lactic acid powder of step (a).

The present inventors endeavored to develop a coating lactic acid bacterium that can show excellent survival rate in the body and show stability against heat, and bosing for bossam using the same. As a result, carnauba wax or olive wax was sprayed onto the lactobacillus powder in a suspended state and coated, resulting in 0.5% oxgall solution in artificial gastric juice at pH 2.1, 40 ℃, showed the excellent survival rates for the acid resistance and resistance to bile and an acceleration test at a relative humidity of 70%, by including the coated lactic acid bacteria in the salting solution a result of preparing a suyuk for Bossam, 1.5x10 ⁴ -1.7x10 ⁴ cfu / The survival rate of g is expected to show useful activity in the body.

Lactic acid bacteria used in the present invention include various lactic acid bacteria known in the art. As used herein, the term “lactic acid bacteria” refers to a group of bacteria that produce lactic acid as the main product of carbohydrate metabolism. Preferably, the lactic acid bacteria used in the present invention, Lactococcus, Lactobacillus, Leuconostoc, Propionibacterium, Enterococcus, Bifidobacterium ( Bifidobacterium), Streptococcus and Pediococcus are lactic acid bacteria selected from the group consisting of. More preferably, the lactic acid bacteria used in the present invention is Lactobacillus alimentarius ( Lactobacillus) alimentarius ), Lactobacillus sakei ), Lactobacillus acidophilus ), Lactobacillus casei ), Lactobacillus gasseri ), Lactobacillus delbrueckii ), Lactobacillus fermentum , Lactobacillus bulgaricus ), Lactobacillus helveticus , Leuconostoc mensenteroides ), Streptococcus thermophilus ), Streptococcus lactis ), Enterococcus faecium ), Enterococcus faecalis ), Bifidobacterium bifidum ), Bifidobacterium infantis ), Bifidobacterium brave ) and Bifidobacterium longum . Even more preferably, Lactobacillus alimentarius ), Lactobacillus sakei ), Lactobacillus acidophilus ), Lactobacillus casei ), Lactobacillus gasseri ), Lactobacillus delbrueckii ), Lactobacillus fermentum , Lactobacillus bulgaricus), or Lactobacillus helveticus (Lactobacillus helveticus), still more preferable is a Lactobacillus Kasei (Lactobacillus casei ).

According to the present invention, lactic acid bacteria may use one or more kinds of mixed lactic acid bacteria of the above-mentioned lactic acid bacteria.

Hereinafter, described in detail step by step the method of the present invention for producing a coating lactic acid bacteria:

(a) preparation of the prepared lactic acid bacteria powder in a suspended state

First, the method of the present invention is prepared by dispersing the prepared lactic acid bacteria powder in air through fluid bed mixing to prepare a suspended state.

According to a preferred embodiment of the invention, the preparation of the lactic acid bacteria powder of step (a) comprises the following steps:

(a-1) Culture of Lactic Acid Bacteria

First, the lactic acid bacteria are inoculated in MRS medium and cultured so that the concentration of lactic acid bacteria is 10 ¹⁰ -10 ¹¹ CFU / mL.

The medium for culturing the lactic acid bacteria in the present invention may use a variety of media known in the art, such as MRS broth (deMan Rogosa Sharpe broth), APT (All Purpose with Tween) medium or BHI (Brain Heart Infusion) medium But most preferably MRS broth medium.

In this medium, lactic acid bacteria were incubated at 30-37 ° C. for 12-30 hours, so that the concentration of lactic acid bacteria was 10 ¹⁰ -10 ¹¹ CFU / mL.

Suitable carbon sources included in the medium are selected from the group consisting of glucose, sucrose, maltose, fructose, lactose, xylose, galactose, arabinose and combinations thereof, preferably sucrose, fructose , Glucose, galactose, arabinose and lactose, more preferably sucrose, fructose and glucose, and most preferably glucose.

The amount of carbon source used is preferably 0.1-20% by weight of the medium, more preferably 0.5-10% by weight, most preferably 1-3% by weight.

(a-2) Collection of the cultured lactic acid bacteria and washing with physiological saline

Next, the lactic acid bacteria cultured in step (a-1) are centrifuged to collect lactic acid bacteria and washed with physiological saline.

Specifically, the cultured lactic acid bacteria were collected by centrifugation at 6,000 rpm for 10 minutes and washed twice with physiological saline (0.8% sodium chloride).

For details of the culture of microorganisms, see Kubitschek, HE, Introduction. to Research with Continuous Cultures . Englewood Cliffs, NJ: Prentice-Hall, Inc., 1970; Mandelstam, J., et al., Biochemistry of Bacterial Growth , 3rd ed. Oxford: Blackwell, 1982; Meynell, GG, et al., Theory and Practice in Experimental Bacteriology , 2nd ed. Cambridge: Cambridge University Press, 1970; Gerhardt, P., ed., Manual of Methods for General Bacteriology , Washington : Am. Soc. Microbiol, 1981, which is incorporated herein by reference.

(a-3) Addition and stirring of skim milk stabilizer to the washed lactic acid bacteria

In the method of the present invention, a skim milk stabilizer is added to the washed lactic acid bacteria of step (a-2) and stirred so that the concentration of lactic acid bacteria is 10 ¹⁰ CFU / ml.

(a-4) Freezing and vacuum drying of the lactic acid bacteria resulting from (a-3)

Then, the resulting lactic acid bacteria of step (a-3) are frozen and dried in vacuo so that the final moisture content is 2.0-3.0%.

Specifically, the cultured lactic acid bacteria are frozen at -42 ° C, and then vacuum dried at 18 ° C in a vacuum state so that the final moisture content is 2.0-3.0%.

If the moisture content is more than 3.0%, the particles are not granulated, when the moisture content is less than 2.0% there is a disadvantage that the lactic acid bacteria are easily killed.

(a-5) grinding of the freeze and vacuum dried lactic acid bacteria

Finally, the step (a-4) freeze and vacuum dried lactic acid bacteria are ground using a grinder with a mesh of 60-100 mesh.

In a preferred embodiment, the frozen and vacuum dried lactic acid bacteria solids are uniformly dispersed using an 80 mesh net grinder to obtain a total of 40 kg (yield: 20%) of lactic acid bacteria powder.

In this way it can be produced lactic acid bacteria powder used as a coating material.

(b) Preparation of oils for coating

The method of the present invention then dissolves carnauba wax or olive wax at 90-130 ° C. and filtered using a screen filter to prepare a coating oil.

As used herein, the term “coating” refers to surrounding the exterior of the material, and means covering the exterior of the core material to release the core material (content) at a controlled rate under certain conditions, in particular In the present invention is carried out for the purpose of protecting the core material lactic acid bacteria from the external environment such as heat, gastric juice, bile.

For this coating, the present invention employs fats and oils, most preferably using carnauba wax or olive wax.

In a preferred embodiment, carnauba wax or olive wax is completely dissolved at 110 ° C. and prepared by filtration with an 80 mesh screen filter.

(c) Preparation of compressed air for transportation

In the method of the present invention, the compressed air is cooled and then filtered by a micro filter, and heated to a temperature of 70-110 ° C. to prepare compressed air for transportation.

Specifically, pre-cooling and pre-cooling the compressed air, and sequentially filtered by using a micro filter of 1㎛ and 0.1㎛, and then heated the filtered compressed air at 90 ℃ 2 2 Move to the tube.

(d) transfer the filtered coating oil to a tube for coating agent transfer using the prepared compressed air

Then, the method of the present invention is subjected to the step of transferring the filtered coating oil of step (b) to the coating tube for transport using the compressed air prepared in step (c).

Specifically, the prepared carnauba wax or olive wax is injected into the transfer double tube and transferred to the chamber containing the lactic acid bacteria powder by the transfer compressed air.

(e) The coating by spraying the coating oil on the lactic acid bacteria powder ( coating )

Finally, the method of the present invention comprises the step of spraying and coating (coating) the oil for the transferred coating of step (d) to the suspended lactic acid powder of step (a).

Specifically, the lactic acid bacteria powder is dispersed in the air through the fluidized bed mixing to maintain the suspended state, and the sprayed wax for 60 minutes to coat the oil on the outside of the lactic acid bacteria powder.

The lactic acid bacteria powder coated in this way yielded a coating yield of 95% or more.

According to another preferred embodiment of the present invention, the step (e) oil for coating comprises 20-40% by weight based on the total weight of the coating lactic acid bacteria, more preferably 25-35% by weight, most preferably Preferably, the coating oil (wax) is coated to 30% by weight relative to the final prepared coating lactic acid bacteria powder.

The coated lactic acid bacteria produced in this way are acid and bile resistant and in acidic solution at pH 2.1, in 0.5% oxgall solution and at 40 ° C., 70% relative humidity, as clearly demonstrated in the examples. Excellent survival rate was shown for the accelerated test.

According to another aspect of the present invention, the present invention provides a coated lactic acid bacteria produced by the method of the present invention described above.

The coated lactic acid bacteria of the present invention are prepared by the above-described method of the present invention, and the contents common between the two are omitted in order to avoid excessive complexity of the specification according to the repeated description.

According to still another aspect of the present invention, the present invention provides a method for producing a boiled pork meat, comprising the steps of: (i) preparing a coated lactic acid bacterium prepared by the method of the present invention; (Ii) preparing a salt solution by mixing the coated lactic acid bacteria, purified salt, white sugar, sodium L-glutamate, garlic powder, onion powder, pepper powder, glucose, shochu, and purified water of step (iii); (Iii) immersing the pork in the salt solution of step (ii) to mature and then drying the moisture on the surface of the pork; And (iii) heating the pork resulting from the step (iii) in water at 90-100 ° C.

Hereinafter, the step-by-step detail of the method of the present invention for producing a beef meat for bossam as follows:

(Iii) Preparation of coated lactic acid bacteria

First, the method of the present invention prepares the coated lactic acid bacteria prepared by the method of the present invention described above.

The coated lactic acid bacteria used in the flesh for the sacks are manufactured by the method of the present invention described above, and the contents common between the two are omitted in order to avoid excessive complexity of the specification according to the repeated description.

( Ii ) preparation of dye solution

Then, the method of the present invention is to prepare a salt solution by mixing the coating lactic acid bacteria, purified salt, white sugar, L- glutamate, garlic powder, onion powder, pepper powder, glucose, shochu and purified water of the above step (iii).

According to a preferred embodiment of the present invention, the salt solution is based on 100 parts by weight of purified water 5-50 parts by weight of coated lactic acid bacteria, 5-20 parts by weight of purified salt, 5-20 parts by weight per white spirit, 5-15 parts by weight of sodium L- glutamate 15-35 parts by weight of garlic powder, 1-15 parts by weight of onion powder, 0.5-5 parts by weight of pepper powder, 1-10 parts by weight of glucose and 5-15 parts by weight of soju, more preferably 100 parts by weight of purified water 10-48 parts by weight of coated lactic acid bacteria, 7-17 parts by weight of refined salt, 7-17 parts by weight per white sugar, 6-13 parts by weight of sodium L-glutamate, 17-33 parts by weight of garlic powder, 3-12 parts by weight of onion powder, pepper 1-4 parts by weight of powder, 2-7 parts by weight of glucose and 7-13 parts by weight of soju, and even more preferably 15-46 parts by weight of coated lactic acid bacteria, 8-13 parts by weight of purified salt, and white sugar per 100 parts by weight of purified water. 8-13 parts by weight, sodium L- glutamate 7-10 parts by weight, garlic powder 19-33 parts by weight, onion powder 4-9 parts by weight, pepper It includes words 1-3 parts by weight, 3-6 parts by weight of glucose, and 8-12 parts by weight of shochu.

When the components have the content in the salt solution shows the survival rate of lactic acid bacteria that can be active in the body even when heated, affecting the taste and aroma of Bossa beef, the overall acceptability of Bossa meat shows excellent effects.

Garlic powder, onion powder and pepper powder used in the salt solution include, for example, shearing, milling or grinding methods that are physically crushed by various methods known in the art, and include wheat and knife cutters. Alternatively, the powder may be prepared using a blender.

(Ⅲ) drying of the water-immersing and aging of pork and pork surface to the curing solution

Then, the method of the present invention is subjected to the step of immersing the pork in the saline solution of step (ii) to mature and then drying the moisture on the surface of the pork.

Specifically, 15 kg of pork (samgyeopsal) immersed in the salt solution for 2 hours to mature, and then left for 30 minutes at room temperature to dry the moisture on the surface of the pork.

(Iii) heating the pork as a result of step (iii)

Finally, the method of the present invention comprises heating the resulting pork from step (iii) in water at 90-100 ° C.

Specifically, the method of the present invention is heated to about 90 minutes while watching the state in the water of the dried pork in the water of 90-100 ℃ to prepare a braised beef meat.

Can be prepared for the suyuk Bossam In this way, the exemplary coating lactic acid bacteria contained in the suyuk is an also show the survival rate of 1.5x10 ⁴ -1.7x10 ⁴ cfu / g to heating in water, for example 90-100 ℃ Clearly confirmed in

In addition, the coating lactic acid bacteria survived by heating showed stability against acid resistance, bile resistance, and accelerated test, and is expected to show useful activity in the body.

According to another aspect of the present invention, the present invention provides a braised beef meat prepared by the above-described method of the present invention.

The braised pork meat of the present invention is manufactured by the above-described method of the present invention, and the contents common between the two are omitted in order to avoid excessive complexity of the specification according to the repeated description.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a method for producing coated lactobacillus coated with carnauba wax or olive wax, and to a method for producing boiled pork meat containing the coated lactobacillus prepared by the above method. .

(Ii) The coated lactic acid bacteria of the present invention showed excellent survival rate against acid and bile resistance and accelerated test in artificial gastric juice of pH 2.1, 0.5% oxgall solution, and 40 ° C, 70% relative humidity. .

(Ⅲ) In addition, though in the process of manufacturing the Bossam suyuk for containing a coating lactic acid bacteria of the present invention is heated at a temperature of 90-100 ℃ water, lactic acid bacteria present in suyuk for Bossam is 1.5x10 ⁴ -1.7x10 ⁴ cfu / g survival rate was shown.

(Iii) Therefore, the coated lactic acid bacteria of the present invention are expected to show useful activity of lactic acid bacteria in the body even when the brackish meat containing the coated lactic acid bacteria is protected from heat, gastric juice, bile and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Preparation Example 1 Preparation of Coated Lactobacillus Powder

In the present invention, Lactobacillus casei ( Lactobacillus casei , Cell Biotech) was used as lactic acid bacteria, distilled water 1 L, proteose peptone 10 g, beef extract 10 g, yeast extract 5 g, glucose 20 g, twin 80 1 g, citric acid After inoculation into MRS medium containing 2 g of ammonium, 5 g of sodium acetate, 0.1 g of magnesium sulfate, 0.05 g of manganese sulfate, and 2 g of sodium phosphate, the cells were incubated at 37 ° C. for 12 hours, and the concentration of lactic acid bacteria was 10 ¹⁰ -10 ¹¹ CFU / mL was made. Subsequently, the cultured lactic acid bacteria were collected by centrifugation at 6,000 rpm for 10 minutes, which were washed twice with physiological saline (0.8% sodium chloride). The skim milk stabilizer was added so that the concentration of lactic acid bacteria might be 10 ¹⁰ CFU / ml, and then uniformly stirred using a stirrer.

The cultured lactic acid bacteria were frozen at −42 ° C., and then vacuum dried at 18 ° C. under vacuum to obtain a final water content of less than 2.0-3.0%. The frozen and vacuum dried lactic acid bacteria solids were uniformly dispersed in an 80-mesh net grinder to obtain a total of 40 kg (yield: 20%) of lactic acid bacteria powder.

Meanwhile, carnauba wax or olive wax was completely dissolved at about 110 ° C. and filtered by an 80 mesh screen filter. Then, the compressed air is pre-cooled and main-cooled and sequentially filtered using a micro filter of 1 μm and 0.1 μm, and then the filtered compressed air is heated at 90 ° C., followed by a double coating for conveying the coating agent. Moved to the tube. The prepared filtered carnauba wax or olive wax was respectively injected into a transfer double tube and transferred to a chamber containing lactic acid bacteria powder by transfer compressed air. At this time, the lactic acid bacteria powder is dispersed so that the particles of lactic acid bacteria are suspended in the air through fluidized bed mixing, and the wax is sprayed for 60 minutes to coat each wax to 30% by weight with respect to the final lactic acid bacteria powder coated. It was. At this time, the coating yield was obtained 96%, the coating was repeatedly performed three times by the above method, the coating yield was all obtained more than 95%.

Experimental Example 1: Acid resistance, bile resistance and accelerated test of the coated lactic acid bacteria powder

Coated lactic acid bacteria powder prepared in Preparation Example 1 (Canauba wax-coated lactic acid bacteria powder (Example 1) or olive wax-coated lactic acid bacteria powder (Example 2)) and uncoated lactic acid bacteria powder (Lactobacillus casei) (Comparative Example 1 ), Acid resistance, bile resistance, and accelerated test stability were tested. Specifically, the acid resistance test showed lactic acid bacteria 3.2x10 ⁹ cfu / g in artificial gastric juice of pH 2.1, and the bile resistance test 3.4x10 ⁹ cfu / g in 0.5% oxgall solution in 30, 60, 90 and After each reaction for 120 minutes and diluted with physiological saline by the decimal dilution method, the resultant was plated on a solid medium (agar plate) to count the number of lactic acid bacteria, the results are summarized in Table 1 below. In addition, the accelerated test is lactic acid bacteria 3.5x10 ⁹ cfu / g was stored for 10, 20, 30 and 40 days at 40 ℃, relative humidity 70%, diluted with physiological saline using a dilution method, a solid medium (agar plate) ) To count the number of lactic acid bacteria, and the results are shown in Table 2 below. On the other hand, the uncoated lactic acid bacteria powder of Comparative Example 1 was cultured in the same manner as the conditions for culturing lactic acid bacteria in Preparation Example 1, after culturing the cultured lactic acid bacteria at -42 ℃, vacuum dried at 18 ℃ in a vacuum state The final moisture content was used at less than 2.0-3.0%.

Acid resistance test Bile Resistance Test Exposure time
(minute) Example 1
(cfu / g) Example 2
(cfu / g) Comparative Example 1
(cfu / g) Exposure time
(minute) Example 1
(cfu / g) Example 2
(cfu / g) Comparative Example 1
(cfu / g) 0 3.2 x ^{10 9} 3.2 x ^{10 9} 3.2 x ^{10 9} 0 3.4 x ^{10 9} 3.4 x ^{10 9} 3.3 x ^{10 9} 30 3.2 x ^{10 9} 3.1 x ^{10 9} 3.0 x ^{10 9} 30 3.2 x ^{10 9} 3.3 x ^{10 9} 2.6 x ^{10 9} 60 3.0 x ^{10 9} 3.0 x ^{10 9} 2.4 x ^{10 9} 60 3.1 x ^{10 9} 3.2 x ^{10 9} 2.1 x ^{10 9} 90 2.8 x ^{10 9} 2.7 x ^{10 9} 1.8 x ^{10 9} 90 2.8 x ^{10 9} 2.9 x ^{10 9} 1.7 x ^{10 9} 120 2.5 x ^{10 9} 2.4 x ^{10 9} 1.0 x ^{10 9} 120 2.6 x ^{10 9} 2.7 x ^{10 9} 1.2 x ^{10 9} Survival rate
(%) 78 75 31 Survival rate
(%) 76 79 36

Accelerated test Exposure time
(minute) Example 1
(cfu / g) Example 2
(cfu / g) Comparative Example 1
(cfu / g) 0 3.5 x ^{10 9} 3.5 x ^{10 9} 3.4 x ^{10 9} 10 3.3 x ^{10 9} 3.2 x ^{10 9} 2.1 x ^{10 9} 20 3.0 x ^{10 9} 2.9 x ^{10 9} 1.5 x ^{10 9} 30 2.8 x ^{10 9} 2.8 x ^{10 9} 0.8 x ^{10 9} 40 2.3 x ^{10 9} 2.4 x ^{10 9} 0.2 x ^{10 9} Survival rate
(%) 66 67 6

As can be seen in Tables 1 and 2, it can be seen that the coated lactic acid bacteria of Examples 1 and 2 showed excellent survival rate in acid resistance, bile resistance and stability of the accelerated test compared to the uncoated lactic acid bacteria (Comparative Example 1). there was.

Manufacturing example  2: Coating Lactobacillus  Powder containing Salt solution  Produce

Next, 3 L of the salt solution containing the coated lactic acid bacteria was prepared by weighing each component in the composition shown in Table 3 below:

- Example 3
(weight%) Example 4
(weight%) Example 5
(weight%) Example 6
(weight%) Comparative Example 2
(weight%) Comparative Example 3
(weight%) Lactic Acid Bacteria Powder of Example 1 10 20 - - - - Lactic Acid Bacteria Powder of Example 2 - - 10 20 - - Lactobacillus powder of Comparative Example 1 - - - - 10 20 Purified salt 5 5 5 5 5 5 White sugar 5 5 5 5 5 5 Sodium L-Glutamate
(Flavor enhancer) 4 4 4 4 4 4 Garlic Powder 15 10 15 10 15 10 Onion Powder 3 3 3 3 3 3 Black pepper One One One One One One glucose 2 2 2 2 2 2 Soju 5 5 5 5 5 5 Purified water 50 45 50 45 50 45 Sum 100 100 100 100 100 100

Manufacturing example  3: Manufacture of bastard

15 kg of pork (samgyeopsal, Austrian) was immersed in the saline solution prepared in Preparation Example 2 for 2 hours to mature, and then dried at room temperature for 30 minutes to dry the moisture on the surface of the pork. The dried pork was then boiled for about 90 minutes while watching the state in water at a temperature of 95 ° C. to prepare a pork meat. Each of the fish paste for the sauerkraut prepared with the salt solution prepared in Preparation Example 2 was used in Examples 3 to 6 and Comparative Examples 2 and 3, respectively.

Experimental Example  2: Determination of Lactic Acid Bacteria in Fish Sauce

The number of lactic acid bacteria of Bossam for carcass prepared in Preparation Example 3 was diluted by physiological saline using a decimal dilution method, and then plated on a solid medium (agar plate) to count the number of lactic acid bacteria. The results are summarized in Table 4 below:

- Example 3
(cfu / g) Example 4
(cfu / g) Example 5
(cfu / g) Example 6
(cfu / g) Comparative Example 2
(cfu / g) Comparative Example 3
(cfu / g) Before heating 2.8 x 10 ⁷ 2.8 x 10 ⁷ 2.9 x 10 ⁷ 2.9 x 10 ⁷ 2.3 x 10 ⁷ 2.3 x 10 ⁷ After heating 1.5 x 10 ⁴ 1.7 x 10 ⁴ 1.6 x 10 ⁴ 1.7 x 10 ⁴ 3.8x10 3.6x10

As can be seen in Table 4, it is understood that the Bossam meat of Examples 3 to 6 shows excellent survival rate even after heating, compared to the Bossam meat of Comparative Examples 2 and 3, lactic acid bacteria coated with carnauba wax or olive wax. It is determined that the coated lactic acid bacteria having excellent survival rate and stability can be used in the body when the fish meat for the sacks is prepared using the powder.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

Method for preparing a coated lactic acid bacterium comprising the following steps:
(a) (a-1) inoculating the lactic acid bacteria in MRS medium and culturing the concentration of lactic acid bacteria to be 10 ¹⁰ -10 ¹¹ CFU / ml; (a-2) collecting the lactic acid bacteria by centrifuging the cultured lactic acid bacteria of step (a-1) and washing with physiological saline; (a-3) adding and stirring the skim milk stabilizer to the washed lactic acid bacteria of step (a-2) so that the concentration of lactic acid bacteria is 10 ¹⁰ CFU / ㎖; (a-4) freezing the resulting lactic acid bacteria of step (a-3) and vacuum drying the final water content to 2.0-3.0%; And (a-5) the lactic acid bacteria powder prepared by pulverizing the frozen and vacuum dried lactic acid bacteria in the step (a-4) using a 60-100 mesh net grinder to be dispersed in the air through fluidized bed mixing to prepare a suspended state. Doing;
(b) dissolving carnauba wax or olive wax at 90-130 ° C. and filtering using a screen filter to prepare a coating oil;
(c) cooling the compressed air and then filtering it with a micro filter, and heating it to a temperature of 70-110 ° C. to prepare compressed air for transportation;
(d) transferring the filtered coating oil of step (b) to the coating material delivery tube using the prepared compressed air of step (c); And
(e) coating (coating) by spraying the transported coating oil of step (d) to the suspended lactic acid powder of step (a).
The method of claim 1 wherein the lactic acid bacteria is Lactobacillus Ali menta Julius (Lactobacillus alimentarius), Lactobacillus four K (Lactobacillus sakei ), Lactobacillus acidophilus ), Lactobacillus casei ), Lactobacillus gasseri ), Lactobacillus delbrueckii , Lactobacillus fermentum , Lactobacillus bulgaricus , Lactobacillus helgaricus , Lactobacillus helveticus , Leuconos toxin mensenteroides ), Streptococcus thermophilus , Streptococcus lactis , Enterococcus faecium , Enterococcus faecalis , Bifidobacterium bifiderum bifidum bifiddo Bifidobacterium infantis , Bifidobacterium brave and Bifidobacterium longum , characterized in that the lactic acid bacteria selected from the group consisting of Bifidobacterium longum .
delete According to claim 1, wherein the step (e) the coating oil is characterized in that it comprises 20 to 40% by weight based on the total weight of the coating lactic acid bacteria.
A method of preparing bosaeng meat, comprising the following steps:
(Iii) preparing a coated lactic acid bacterium prepared by any one of claims 1, 2, or 4;
(Ii) preparing a salt solution by mixing the coated lactic acid bacteria, purified salt, white sugar, sodium L-glutamate, garlic powder, onion powder, pepper powder, glucose, shochu, and purified water of step (iii);
(Iii) immersing the pork in the salt solution of step (ii) to mature and then drying the moisture on the surface of the pork; And
(Iii) heating the resulting pork from step (iii) in water at 90-100 ° C.
The salt solution of step (ii) is 5-50 parts by weight of coated lactic acid bacteria, 5-20 parts by weight of purified salt, 5-20 parts by weight per white sugar, 5-15 parts by weight of sodium L-glutamate, based on 100 parts by weight of purified water. Part by weight, garlic powder 15-35 parts by weight, onion powder 1-15 parts by weight, pepper powder 0.5-5 parts by weight, glucose 1-10 parts by weight and shochu 5-15 parts by weight.