KR101185661B1 - Sauce composition comprising pear fermented milk using lactic acid bacteria - Google Patents

Abstract

The present invention provides a sauce composition containing a fermented milk product obtained by inoculating leukonostok mecenterroides into a pulverized pear product, and culturing the lactic acid bacteria in the pulverized product. According to the present invention, growth in the pulverized crushed product produces a large amount of organic acid according to the progress of fermentation, and provides a source composition having a very good organoleptic property by containing a sensationally superior pear fermented milk without browning phenomenon.

Description

Sauce composition containing lactic acid bacteria fermented milk {SAUCE COMPOSITION COMPRISING PEAR FERMENTED MILK USING LACTIC ACID BACTERIA}

The present invention relates to a sauce composition comprising lactic acid bacteria fermented milk, and more particularly, growth in the pulverized crushed product and generates a large amount of organic acid according to the progress of fermentation, it is excellent in sensual without browning phenomenon, especially polyphenol It relates to a sauce composition containing fermented fermented milk with high content and excellent antioxidant activity.

Pear is known as a good fruit that is nutritious and promotes human health. Pear varies depending on the variety, but the water content per 100 g is very high (85-88%) to help quench thirst and diuretic. To help. In addition, the protein content of the pear is 0.3%, aspartic acid contained in it promotes the liver activity to relieve hangover, and the dietary fiber, such as stone cells are high in constipation and intestinal action. On the other hand, strong alkaline foods containing about 75% of the inorganic minerals such as magnesium and potassium to improve the acid constitution.

In addition, the stomach contains digestive enzymes, which aid in digestion, and rapidly excrete metabolites of polycyclic aromatic hydrocarbons in the body, which is known to have the potential to prevent cancer from exposure to polycyclic aromatic hydrocarbons. On the other hand, among the flavonoids, a functional substance contained in the belly, quercetin is known to be excellent for anti-cancer and antioxidant activity, and luteolin has been known to have an effect on the treatment of bronchitis, sputum and cough. The polyphenolic compounds contained in the stomach were found to be effective in lowering blood pressure, preventing gout, antioxidants, whitening, increasing immune function, and lowering cholesterol as well as anticancer activity.

The pear is known as a good fruit that is nutritious and promotes the health of the human body.However, the processed pear products produced in Korea are made using only fruits that cannot be used as yawns such as fallen fruits and immature fruits. Using the small pressure cooker and pouch packing machine held in the orchard, put the crushed pears into the filter cloth and put them in the bath water pressure vessel for 2 hours under the pressure of 110 ~ 120 ℃ and 2 atmospheres. However, the color changes during the process and the demand is not increasing due to precipitation and heating odor during storage.It is developed as a method of adding small amounts in manufacturing red pepper paste, Jocheong, Sikhye, etc. It is used, but its usage is extremely small, with 30% of the yield and immature , Defect and the like of the non-systemic treatment product is a difficult situation.

The present invention has been made to solve the above problems with the prior art as described above, the object is to grow vigorously in the pulverized product and to produce a large amount of organic acid with the progress of fermentation, without the browning phenomenon The present invention is to provide a sauce composition containing fermented fermented milk which is excellent and has a high polyphenol content and excellent antioxidant activity.

The technical problem of the present invention as described above is achieved by the following means.

(1) Sauce composition containing lactic acid bacteria fermented milk.

(2) The method according to claim 1,

The fermented milk is a sauce composition, characterized in that obtained by inoculating leuconosstock mecenterroides in the pulverized product, and culturing the lactic acid bacteria in the pulverized product.

(3) The method of paragraph 1,

The lactic acid bacterium is a source composition, characterized in that the leukonostock mecenterroides 58-3 (KACC 91495P).

According to the present invention, the growth of the pear pulverization is active and produces a large amount of organic acid as the fermentation progresses, it is sensory excellent without browning phenomenon, especially high polyphenol content high sauce composition containing the fermented milk with excellent antioxidant activity To provide.

1 is a photograph of the results of lactic acid bacteria screening excellent acid production from kimchi.
Figure 2 is a result of the identification of the isolates by 16S rDNA partial sequencing.
Figure 3 is the result of measuring the change of titratable acidity and pH according to the incubation time.
Figure 4 is the result of measuring the change in reducing sugar content and viable cell number according to the incubation time.

Hereinafter, the content of the present invention will be described in detail.

As microorganisms that can be used for the production of fermented pear fermentation according to the present invention, leuconosstock mecenterroides is used. Of these strains, preferably Leukonostok mecenterroides 58-3 isolated from kimchi is preferred. When these strains are cultured in a medium containing pear pulverized products, it is possible to secure sufficient bacterial counts for fermentation, and to have excellent properties for preventing browning, and to produce various kinds of organic acids. Malic acid, which affects sensory characteristics of pears, is continuously increased compared to conventional lactic acid bacteria.

The leukonostock mecenterroides 58-3 was inoculated into culture medium using a pear crushed product from dozens of strains selected from fermented kimchi broth, followed by incubation for a predetermined time, and compared the growth and acid production of the bacteria. At the same time, the sensory properties of the cultures were examined and selected as strains with excellent properties. The 58-3 Leukonostok Mecenter Roydes were entrusted as KACC 91495P dated September 9, 2009 to the Agricultural Genetic Resource Center located at 88-20 Seodun-dong, Gwonseon-gu, Suwon-si, Gyeonggi-do.

The variety of pears that can be used in the present invention can be applied to any variety of pears commercially available without particular limitation, and when cultured using this as the main component of the medium, the pH of the pear crushed product is 5.6 or more to improve the growth of lactic acid bacteria. It is preferable to adjust to.

In the present invention, enteroccus facium, Lactoccus lactis, Lactoccus casei, and strain Lactoccus rhamnosus for culture medium in addition to the lactic acid strains are each 15. It is also possible to ferment a mixed strain consisting of a mixture of -35% by weight to 0.01 to 0.03% by weight of the culture medium.

According to the present invention, the fermentation process is preferably fermented for 10 to 20 hours until the acidity (pH) is 3.5 to 4.5 in the temperature range of 30 to 38 ℃. The culture obtained as described above may be used as a beverage in which sweeteners, fruit juices, water, flavors, and the like are added to adjust the concentration and flavor. Moreover, it is good also as food or formulations, such as powder form and tablet form which contain a lactic acid bacterium by drying a culture. There are no limitations on the form of these culture processing means and the processed product unless they kill the bacteria.

To prepare the solid fermentation product, the liquid fermentation product obtained by the above process was rapidly frozen in a rapid freezing chamber at a temperature of -35 ° C to -40 ° C for 20 to 25 hours, and then 1 to 0.1 Torr in a vacuum freeze dryer. Freeze-dried for 30 to 50 hours from the initial product temperature of -25 ℃ ~ -35 ℃ to the final product temperature of 40 ~ 50 ℃ while maintaining the vacuum state of the product, and then pulverized into particles of a certain size solid lactic acid bacteria Fermented products can be obtained.

The fermented milk obtained by the above process provides brown fermented milk with excellent organoleptic properties in that browning is suppressed, rich in content of various organic acids, and particularly high in malic acid content which has a great influence on the organoleptic properties of pears.

The fermented milk obtained by the above process may be provided as an additive of various sauce compositions used for cooking meat. Therefore, the taste and aroma of the existing various sources do not remove enough meat peculiarities, and because of its uniform, flat or irritating taste, it did not meet the taste of foreigners or children, especially because it was not consumed much. By reinforcing taste and aroma, meat-specific chores can be eliminated to provide a sauce composition that can be favored by consumers of any class.

The source composition according to the present invention is an organic acid is added to maintain the pH of the source relatively low, so as to inhibit the growth of microorganisms greatly improve the shelf life, especially by fermenting the pear with lactic acid bacteria, the polyphenol content is increased antioxidant activity This increases the functionality of the source significantly.

In addition, it is possible to control the heating temperature for sterilization by organic acids and lactic acid bacteria in the manufacturing process of the source composition, and to produce a live source of lactic acid bacteria according to the heat treatment conditions, it can be expected to take the live bacteria like yogurt. .

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

Example 1 Lactobacillus Selection

The lactic acid bacteria to be used for the crushed pears were separated from kimchi, a fermented food. As a sample, commercially available kimchi broth was selected from the plate with excellent acid production. Diluted samples were added to Lactobacilli MRS agar medium containing CaCO ₃ and incubated for 36 hours at 30 ° C., and strains that greatly formed transparent rings were selected for about 20 weeks (FIG. 1).

The strains selected first from the flat plate were kept in a slope medium, and 10 strains with large transparent rings were incubated and inoculated into the main culture medium using crushed pears, followed by 15 hours of incubation. Secondary screening was performed in comparison. At the same time, the organoleptic properties of the cultures were also investigated (Table 1) . mesenteroides ATCC 9135 strain was used as a control.

Lactobacillus secondary screening Strain No. pH Titratable acidity (%) Viable cell count (CFU / g) Sensory evaluation Remarks Ln. mesenteroides ATCC 9135 4.63 0.378 9.8 x 10 ⁸ Acid-generating weakness 51-1 3.83 0.882 2.3 x 10 ⁹ + 51-2 3.80 0.774 1.8 x 10 ⁹ + 58-1 4.30 0.666 4.6 x 10 ⁹ + 58-2 3.59 1.062 1.4 x 10 ⁹ + 58-3 3.80 0.927 1.3 x 10 ⁹ +++ Sweet incense 58-4 4.21 0.612 6.8 x 10 ⁸ + 511-1 4.33 0.585 5.3 x 10 ⁹ - Reduced preference 511-2 3.81 0.819 2.8 x 10 ⁸ ++ Browning 511-3 4.24 0.774 2.7 x 10 ⁹ +

Finally, 58-3 was selected as a strain having excellent acid production and organoleptic properties. The selected strains were identified by API kit 50CHL and 16S rDNA partial sequencing. Table 2 shows the identification results by the API kit, and the identification results by 16S rDNA partial sequencing are shown in FIG. 2. As a result, all selected strains were identified as Leuconostoc mesenteroides and Ln. It was named mesenterodes 58-3 and was deposited as KACC 91495P on September 23, 2009 at the Agricultural Genetic Resource Center in 88-20 Seodun-dong, Gwonseon-gu, Suwon-si, Gyeonggi-do.

Identification of isolated bacteria by API kit Carbohydrate Strain Carbohydrate Strain 58-3 58-3 Control - Esculine + Glycerol - Salicine + Erythritol - Cellobiose - D-Arabinose - Maltose + L-Arabinose + Lactose - Ribose + Melibiose + D-Xylose + Saccharose + L-Xylose - Trehalose + Adonitol - Inuline - Methyl-β-xyloside - Melezitose - D-Galactose + D-Raffinose + D-Glucose + Amidon - D-Fructose + Glycogene - D-Mannose + Xylitol - L-Sorbose - β-Gentiobiose - Rhamnose - D-Turanose + Dulcitol - D-Lyxose - Inositol - D-Tagatose - Mannitol + D-Fucose - Sorbitol - L-Fucose - Ethyl-α-D-mannoside - D-Arabitol - Methyl-α-D-glucoside + L-Arabitol - N-Acetylglucosamine + Gluconate + Amygdaline - 2-Keto-gluconate - Arbutine + 5-Keto-gluconate +

+, positive; -, negative.

Example 2 Preparation of Fermentation Product Using Lactic Acid Bacteria

Among the lactic acid bacteria selected from Kimchi, Ln. The cells were cultured in pear ground using mesenterodes 58-3 strain. As a species culture, the cells were recovered and washed after shaking culture at 30 ° C. for 15 hours in Lactobacilli MRS broth, and then used for the main culture. This culture was inoculated with lactic acid bacteria using the pear crushed product as a medium and analyzed for changes in the components, acid production, and growth of bacteria over time. After 3 hours, the pH of the culture solution rapidly decreased to 4.48 and then slowly decreased to 3.86 at 18 hours of incubation. The titratable acidity was equilibrated by increasing continuously to 1.09% of 15 hours from the beginning of the culture (Fig. 3). Also, the content of reducing sugar was decreased from 7.46% to 6.3% at 18 hours. This tended to coincide with the continuous increase in titratable acidity. Ln. From pear grind . The growth of the mesenterodes 58-3 strain was excellent, the total number of bacteria increased rapidly up to 9 hours after inoculation, and gradually increased after 9 hours, and increased to 2.91x10 ⁹ CFU / g at 18 hours of culture. (Fig. 4) Lactic acid bacteria fermentation in Korea Yogurt, the water, has a viable count of 10 ⁷ and 10 ⁸ CFU / ml of fresh liquid and staple yogurt, respectively. It was. In addition, no browning of pear crushed powder was observed during fermentation.

HPLC analysis of the concentration of organic acid with incubation time showed that lactic acid and acetic acid were continuously increased with incubation time and produced in similar ratio. The increase in organic acid content can be expected from the reduction of reducing sugar content and the increase of titratable acidity. The organic acid concentration of the culture medium for 18 hours was 0.213% for lactic acid, 0.260% for acetic acid, and 0.217% for malic acid (Table 3). Malic acid is an important organic acid contained in pears and gradually decreased from 0.189% before incubation to 9 hours. It is believed that such organic acids have a positive effect on the organoleptic properties of fermented products.

Generation of organic acid according to incubation time Incubation time Example 2 (%) Comparative Example ^♪ (%) Malic acid Lactic acid Acetic acid Malic acid Lactic acid Acetic acid 0 0.189 - - 0.186 - - 3 0.158 0.0495 0.0529 0.163 0.0487 0.0531 6 0.120 0.0744 0.0722 0.125 0.0652 0.0687 9 0.124 0.0892 0.104 0.124 0.0736 0.0981 12 0.186 0.157 0.183 0.132 0.0823 0.125 15 0.167 0.160 0.202 0.135 0.104 0.176 18 0.217 0.213 0.259 0.146 0.169 0.217

♪: Under the same conditions Ln . Use mesenteroides ATCC 9135. Browning is found by visual observation.

Example 3 Antioxidant Activity of Pear Fermentation

Ln to pear crush . The total polyphenol content and antioxidant activity of the fermentation broth obtained by incubating mesenteroides KACC 91495P strain for 9 hours were measured. Antioxidant activity was analyzed by DPPH radical scavenging activity. As a result, as shown in Table 4, the total polyphenol content of the pear crush was 134 μg tannic acid / mL and increased about 40% to 185 μg tannic acid / mL after 9 hours of culture. Considering the decrease in the viscosity of the culture medium by culturing the strain KACC 91495P, this phenomenon may be due to the conversion of the phenolic compound combined with the polymer or protein into the low molecular phenolic compound during fermentation. At the same time, DPPH radical scavenging activity of fermentation broth increased from 28% to 34% in proportion to the increase in total polyphenol content. These results indicate that the phenolic compound is a representative component of the antioxidant activity, so that the polyphenol content is proportional to the antioxidant activity [Zhang et al., 2003; Hwang et al., 2006], and Ln. mesenteroides KACC 91495P Lactobacillus culture means that the physiological activity of the embryo is improved.

Pear Crush Pear fermentation broth Polyphenol Content (μg tannic acid / mL) 134 ± 24 185 ± 11 Antioxidant activity (%) 28 ± 3 34 ± 4

Ln isolated from kimchi from the above results . The mesenterodes 58-3 strains were effectively grown in pear mills to produce large amounts of organic acids while inhibiting browning. In addition, the fermented product has increased polyphenol content and antioxidant activity and is excellent in organoleptic use, and thus it can be used as a raw material for the production of fermented products, beverages, and other foods using the same.

Example 4 Preparation of Sauce Containing Lactic Acid Bacteria Fermented Milk 1

Lactic acid bacteria pear fermented milk prepared by Example 3 was prepared according to the blending ratio shown in Table 5.

NO ingredient Compounding ratio (%) One Deokyong Soy Sauce (0.8) 41.6 2 High fructose 27.9 3 MSG 2.3 4 IG 0.1 5 Liver garlic 5.2 6 ginger 0.2 7 Sesame oil 1.5 8 Purified water 10.4 9 Sesame 0.3 10 Purified salt 2.3 11 Seasoned red pepper powder 0.01 12 Caramel 0.7 13 Guar gum 1.3 14 Fermented milk 6.3 Sum 100.0

Example 5 Preparation of Sauce Containing Lactic Acid Bacteria Fermented Milk 2

The lactic acid bacterium fermented milk prepared by Example 3 was prepared according to the pork ribs seasoning sauce according to the mixing ratio shown in Table 6.

division ingredient Compounding ratio (%) One Deok Yong Jin Soy Sauce 10 2 White sugar 10 3 Fermented milk 8 4 corn syrup 17 5 Purified salt One 6 Liver garlic 3 7 Green onion 8 9 Cult 3 10 Acetic acid starch 0.5 11 Cheongyang Red Pepper 0.5 13 MSG 2 14 Caramel 1.2 15 Purified water 35.8 Sum 100

Experimental Example 1 Sensory Test

The sauce composition obtained in Examples 4 and 5 and the sauce composition containing the same amount of pear juice instead of pear fermented milk were used as Comparative Examples 1 and 2, and 30 males and females in their 20s who developed a taste for bulgogi and pork ribs, respectively. As a result of performing the sensory test using the five-point scale method, the results shown in Table 7 were obtained.

Quality Characteristics ^♪ division color flavor incense Overall preference Example 4 4.4 4.5 4.5 4.5 Example 5 4.5 4.4 4.5 4.5 Comparative Example 1 3.8 3.9 3.8 3.8 Comparative Example 2 3.5 3.8 3.3 3.6

♪ -1. Very bad. 2. It is bad. 3. It is normal. 4. Good. 5. Very good.

As can be seen in Table 6, the sensory properties in the source composition of the Example in all the test items were evaluated to be very superior to the comparative example. In particular, the unique taste of meat was removed from the taste and aroma, so the overall palatability was higher than that of the comparative example.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Agricultural Biotechnology Research Institute KACC91495 20090930

Claims (3)

A source composition containing lactic acid bacteria fermented fermented milk obtained by inoculating the pulverized product with the inoculation of leuconosstock mecenterroides 58-3 (KACC 91495P) and culturing the lactic acid bacteria in the pulverized product. delete delete

Images