KR101498229B1 - Yogurt for elderlie added probiotics lactic acid bacterial and mushrooms extract and manufacturing metond thereof - Google Patents

Abstract

The present invention relates to a method for producing a functional fermented milk using probiotic lactic acid bacteria and mushroom fruit body extract, comprising the steps of: preparing a mixture by mixing crude oil and mushroom fruit body extract; Sterilizing the mixture; Cooling the sterilized mixture; Inoculating the cooled mixture with probiotic lactic acid bacteria as a starter; Culturing the mixture in which the starter has been inoculated; Cooling the cultured mixture; And a step of refrigerating and storing the mixture in which the lactic acid bacteria are cultured and cooled.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented milk having an antioxidative effect using probiotic lactic acid bacteria and mushroom fruiting body extract,

The present invention relates to a method for producing fermented milk having an antioxidative effect using a probiotic lactic acid bacterium and a mushroom fruit body extract, comprising the steps of: preparing a mixture by mixing crude oil and mushroom fruit body extract; Sterilizing the mixture; Cooling the sterilized mixture; Inoculating the cooled mixture with probiotic lactic acid bacteria as a starter; Culturing the mixture in which the starter has been inoculated; Cooling the cultured mixture; And a step of refrigerating and storing the mixture in which the lactic acid bacteria are cultured and cooled.

Although the average lifespan has been increasing day by day due to the rapid development of the economy, various chronic diseases including lifestyle diseases are rapidly increasing due to environmental pollution, stress of life, lack of exercise, nutritional imbalance caused by changes in eating habits . In addition, as the level of living and medical care improves, the level of individual citizens' needs for delaying aging and preventing diseases by increasing the entry of aging society and controlling the living environment including food consumption is increasing.

In particular, research on the search for physiologically active substances for health promotion has been actively carried out in various directions as it has become interested in the functionality of foods according to various demands of consumers. Among the food materials that are consumed daily, Many of the natural ingredients have been reported, and mushrooms, which are widely used for edible and medicinal purposes, are attracting much attention as antioxidants.

Mushrooms contain nutritional value, unique aroma, physical properties, taste, minerals and vitamins as food. Beta-glucan, a typical polysaccharide ingredient contained in mushrooms, increases the immunity of the body and improves anticancer ability . In addition, various functions such as blood sugar control, immune function enhancement, antitumor or anticancer activity, cholesterol lowering, hypertension, liver protection, etc. have been revealed and antioxidant, antiinflammatory and antiallergic functions. It is also the material with. However, the addition of a large amount of mushroom's inherent color and odor has a problem of deteriorating the sensory quality.

Fermented milk, which is a typical long-lived food, is defined as fermented crude oil or milk product with lactic acid bacteria or yeast. It contains organic acids, amino acids, peptides, trace amounts of physiologically active substances and lactic acid bacteria produced by the action of probiotic lactic acid bacteria in addition to nutritional components of milk In addition to nutrition as a food, it also has an excellent function for prevention of adult diseases and promotion of health in modern people such as inhibition of harmful bacteria in the intestines and improvement of intestinal function, maintenance of balance and action of intestinal microflora and anticancer effect by stimulation of the immune system, and reduction of blood cholesterol .

Recently, various fermented milk products have been produced in various countries around the world in the aging society and the Lohas era. In Korea, various kinds of fermented milk products with functional materials have been developed, such as ginseng, red ginseng extract, green tea and mugwort tea, Studies on fermented milk having enhanced physico-chemical properties as well as the enhancement of preference as a food as well as the functionality of fermented milk by addition of bokbunja juice, aloe, chlorella, plum, saury, etc. have been actively carried out.

Among the patent technologies disclosed in various related technologies, Patent No. 10-0378153 discloses a functional patented technology relating to functional fermented milk using mushrooms, and discloses a functional yogurt using mushroom and a method for producing the same. -0476302 discloses fermented milk for prevention of adult diseases and a method for producing the fermented milk, and Patent Document 10-2004-0051218 discloses a fermented milk of Tibetan mushroom. Japanese Patent No. 10-0615039 discloses a process for producing a functional herbal yogurt Japanese Patent Application Laid-Open No. 10-2006-0052760 discloses fermented milk using mushroom mycelium and a method for producing the fermented milk.

Techniques for the fermented milk of various methods as described above have been developed and it is known that the mushroom and the lactic acid bacteria, which are very beneficial to the human body, New health foods superior to processed foods can be obtained.

The object of the present invention is to measure the antioxidative effect of probiotic lactic acid bacteria and to use them to effectively add mushroom fruit body extract having excellent physiological activity and function to lactic acid bacteria fermented milk to improve health promoting effect, And a method for producing functional fermented milk.

The present invention relates to a method for producing a functional fermented milk using probiotic lactic acid bacteria and mushroom fruit body extract. In the method for producing fermented milk, 5 parts by weight of sugar and 0.5 to 1 part by weight of mushroom fruit body extract are mixed with 100 parts by weight of crude oil, Producing; Sterilizing the mixture; Cooling the sterilized mixture; Inoculating the cooled mixture with probiotic lactic acid bacteria as a starter; Culturing the mixture in which the starter has been inoculated; Cooling the cultured mixture; And 25 to 80 parts by weight of purified water, and 25 parts by weight of mushroom fruiting body, gingko mushroom body fruiting body or mushroom fruiting body is mixed with 100 parts by weight of purified water, and hot water extract prepared from ℃, the probiotic lactic acid bacteria Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum), Lactobacillus liquid filler's attempt (Lactobacillus acidophillus), Lactobacillus Planta Room (Lactobacillus plantarum), current Kono Stock lactis Leuconostoc lactis , Streptococcus thermophilus , and the like.
In addition, the probiotic lactic acid bacteria are characterized by lactobacillus acidophilus.
In addition, the mushroom fruit body extract to be mixed with 100 parts by weight of the crude oil in the step of preparing the mixture is characterized by being 1 part by weight of the mushroom fruit body extract, 0.5 part by weight of the mushroom fruit body extract, or 1 part by weight of the mushroom fruit body extract.

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The step of incubating the mixture inoculated with the starter is performed at 37 ° C for 12-18 hours, and a point where the pH of the mixture is 4.5-4.6 is used as a fermentation end point.

The present invention having the above-mentioned characteristics can provide fermented milk having an excellent antioxidative effect by utilizing probiotic lactic acid bacteria.

In addition, the present invention can improve nutritional value and functionality of fermented milk by applying mushroom having excellent antioxidant power to fermented milk.

In addition, the present invention has the effect of expanding the base of the processing field and continuously developing related industries such as a small-scale ranch type milk processing company.

In addition, the present invention has the effect that the immunity enhancement can be expected with convenient and uncomplicated consumption by using modern LOHAS functional health fermented milk.

Brief Description of the Drawings Fig. 1 is a diagram showing a production process of fermented milk to which probiotic lactic acid bacteria and mushroom fruiting body extract are added according to an embodiment of the present invention
2 is a graph showing the results of DPPH-induced antioxidative activity of probiotic lactic acid bacteria according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of antioxidant activity of probiotic lactic acid bacteria by ABTS according to an embodiment of the present invention.
FIG. 4 is a graph showing the results of antioxidation activity of DPPH in fermented milk containing mushroom fruit body extract according to an embodiment of the present invention. FIG.
FIG. 5 is a graph showing the results of antioxidant activity of ABTS-containing fermented milk supplemented with mushroom fruiting body extract according to an embodiment of the present invention.

The present invention relates to an antioxidant functional fermented milk using probiotic lactic acid bacteria and mushroom fruit body extract and a preparation method thereof, and more particularly to a fermented milk containing probiotic lactic acid bacteria and Phellinus baumii ) Extract, Ganoderma lucidum ( Ganoderma lucidum ) extract or shiitake fruiting body ( Lentimus The present invention relates to a fermented milk production method for fermented milk.

Hereinafter, the present invention will be described in more detail with reference to Examples.

These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

Example  1: Determination of starter lactic acid bacteria

To determine the optimal antioxidative activity of probiotic lactic acid bacteria, the starter lactic acid bacteria were determined to produce fermented milk containing the mushroom extract. The probiotic Lactobacillus was used from Korea Microorganism Conservation Center, and the probiotic Lactobacillus which measured the antioxidant power was shown in Table 1.

Samples Probiotic lactic acid bacteria Numeric code Culture medium One Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum ) KCCM 12096 MRS 2 Bifidobacterium ( Bifidobacterium breve ) KCCM 11208 MRS 3 Bifidobacterium longum ) KCCM 11953 MRS 4 Lactobacillus acidophilus
( Lactobacillus acidophillus ) KCCM 40265 MRS 5 Casey Lactobacillus (Lactobacillus casei ) KCCM 12452 MRS 6 Lactobacillus delbruecki subsp.
( Lactobacillus delbruekii subsp . bulgaricus ) KCCM 35463 MRS 7 Lactobacillus helveticus ) KCCM 11223 MRS 8 Lactobacillus ( Lactobacillus) plantarum ) KCCM 12116 MRS 9 Lactobacillus Lactobacillus rhamnosus ) KCCM 40069 MRS 10 Ryukono Stock Lactice ( Leuconostoc lactis ) KCCM 40707 MRS 11 Streptococcus thermophilus
( Streptococcus thermophilus ) KCCM 35496 MRS

Culture of probiotic lactic acid bacteria was inoculated into 5 mL of MRS liquid medium and pre-incubated at 37 ° C for 24 hours. 100 mL MRS liquid medium was inoculated with 1% pre-culture solution and cultured at 37 ° C for 24 hours. The culture was centrifuged at 4 ° C (9,500 × g, 15 min) and the supernatant was filtered through a 0.45 μm membrane filter , Advantec MFS, Inc., Japan), and the supernatant was lyophilized. After lyophilization, it was stored at 4 ° C and used for measurement of activity when necessary.

I) DPPH Radical Scatters  Measure

150 μL of 1.5 × 10 -4 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution was added to 50 μL of the sample solution shown in Table 1, and the absorbance was measured at 517 nm using a spectrophotometer 30 minutes later. And the radical scavenging ability was determined by the following equation.

DPPH radical scavenging ability (%) = (1-absorbance of sample / absorbance of control) x 100

In order to examine the functionality of probiotic lactic acid bacteria, the antioxidative activity of the supernatant was measured by the DPPH method, and the results are shown in Fig.

The DPPH radical scavenging activity increased with increasing concentrations of each probiotic lactic acid bacteria, and all probiotic lactic acid bacteria The antioxidant ability of ascorbic acid was similar to that of ascorbic acid.

In particular, Bifidobacterium < RTI ID = 0.0 > ( Bifidobacterium < / RTI > bifidum ), sample No. 4 Lactobacillus ( Lactobacillus acidophillus ) and Sample No. 10, leuconostoc lactis ( Leuconostoc lactis ) showed high antioxidant ability.

All) ABTS Radical Scatters  Measure

7 mM ABTS and 2.4 mM potassium persulfate solution were mixed and incubated at room temperature for 16 hours. ABTS ⁺ was formed and then diluted with 50% ethanol at 700 nm for absorbance value of 0.70 ± 0.02. 100 μL of the diluted solution was added to 100 μL of the sample and allowed to stand in a dark place at room temperature for 10 minutes. The absorbance was measured at 630 nm using a spectrophotometer. The radical scavenging activity was determined by the following equation.

ABTS radical scavenging ability (%) = (1-absorbance of sample / absorbance of control) x 100

The results of measuring ABTS radical scavenging activity of probiotic lactic acid bacteria as described above are shown in FIG.

The antioxidant activity of ABTS radical scavenging activity increased with increasing concentrations of each probiotic lactic acid bacterium, and was similar to that of ascorbic acid, an antioxidant standard in all probiotic lactic acid bacteria.

Particularly, in sample No. 8, Lactobacillus plantarum ), sample No. 10 luononostoc ( Leuconostoc lactis ) and Streptococcus thermophilus (No. 11 ) showed high antioxidant ability.

As a result of carrying out the present invention, five kinds of Bifidobacterium ( Bifidobacterium bifidum) among 11 kinds of probiotic lactic acid bacteria bifidum , Lactobacillus < RTI ID = 0.0 & gt; acidophillus , Lactobacillus < RTI ID = 0.0 > plantarum , Leuconostoc lactis), Streptococcus Thermo filler's (Streptococcus thermophilus ) has a good antioxidant effect. Also applied to the embodiments below to determine the Lactobacillus liquid attempts pillar's (Lactobacillus acidophillus) to form a curd to reach pH 4.6 within 24 hours in 10% sterile water in probiotic lactic acid bacterium of the selected five kinds of skim milk with the starter bacteria for example.

Example  2 : Mushroom fruiting body  Preparation of fermented milk containing extract

end. Preparation of crude oil and addition of mushroom extract

For the preparation of the fermented milk according to the present invention, fresh crude oil having an acidity of 0.14 to 0.15% and a pH of 6.6 to 6.8 was produced from Holstein-Friesian species.

Mushroom fruiting body extracts were prepared by mixing 25 parts by weight of mushroom fruiting body with 100 parts by weight of purified mushroom fruiting bodies of three kinds of mushroom, gingko mushroom and shiitake mushroom from Jangheung County Mushroom Industry Research Institute, Fruit body baumii ) Extract, Ganoderma lucidum ( Ganoderma lucidum extract and Lentimus edodes extract were prepared.

The three kinds of mushroom fruit body extracts were used after adjusting the sugar content of the mushroom fruit body extract to 5 brix by adding sugar, respectively.

Preferably, 0.5 to 1 part by weight of mushroom fruit body extract is added to 100 parts by weight of crude oil, and 5 parts by weight of sugar is added to 100 parts by weight of crude oil.

In the example of the present invention, the mushroom fruit body extract was prepared by adding 1 part by weight of each mushroom fruiting body, 0.5 part by weight of Ganoderma mushroom fruit body, and 5 parts by weight of sugar to 1 part by weight of mushroom fruiting body, Sterilized at 90 캜 for 10 minutes, and cooled at 42 캜.

I. Inoculation of starter bacteria

Lactobacillus japonicus pilosus having excellent antioxidative effect as a step of inoculation of starter bacteria was inoculated twice with 10% of sterilized skim milk powder to inoculate 2 parts by weight of lactobacillus liquid with 1 part by weight of crude oil, and cultured until the pH reached 4.6.

All. Fermentation and cooling of the mixture

The mushroom extract was added to crude oil and the mixture inoculated with starter bacteria was fermented at 37 캜 for 18 hours until the pH reached 4.6. Fermented fermented milk was then cooled to 15 캜 and aged while being stored at 4 캜 in a refrigerator.

The process for producing fermented milk containing the mushroom fruit body extract and Lactobacillus javanica pilus according to the present invention is shown in Fig.

Experimental Example  1: Quality characteristics during fermented milk manufacturing process

The changes of pH, titratable acidity and number of lactic acid bacteria were measured during fermentation with 3 mushroom fermented milk prepared by the method of Example 2 and fermented milk without added mushroom.

end) pH  And Titratable acidity

The pH was measured using a pH meter. The titratable acidity was determined by mixing 10 mL of fermented milk with 10 mL of distilled water to make a suspension, titrating the suspension to pH 8.3 with NaOH and accurately titrating the titrated amount of NaOH to 0.05 mL The value obtained by dividing the weight (g) of the sample after multiplying the consumption amount of NaOH by the conversion factor of the abundance of 0.9 was calculated as the titratable acidity (%) by the calculation method of the titration method (Ministry of Commerce, Industry and Energy).

As shown in Table 2, the fermented milk to which the extract of mushroom fruiting body was added according to the example of the present invention had a lower pH value as the incubation time was longer than that of the control. In particular, the control reached about 4.6, the end point of fermentation at 18 hours of fermentation. However, 1 part by weight of the mushroom fruiting body extract was fermented for 16 hours, fermented for 14 hours at 0.5 part by weight of the mung bean fruity body extract, Reaching a fermentation end point of 4.6. In addition, as the pH was changed, the titratable acidity value of the mushroom fruit body extract was also increased with the incubation time.

Therefore, the addition of the mushroom extract according to the present invention can contribute to the improvement of the quality of fermented milk because it promotes the growth of lactic acid bacteria and the production of lactic acid, thereby shortening the culture time and also beneficial for the production of useful metabolites.

Experimental group
pH / acidity incubation time (hr) 0 3 6 9 12 15 18 Control
(No additives) 6.38 / 0.22 6.01 / 0.34 5.67 / 0.43 5.47 / 0.56 5.10 / 0.62 4.84 / 0.74 4.55 / 0.88 Mushroom fruiting body extract 1 part by weight 6.36 / 0.22 6.04 / 0.33 5.71 / 0.42 5.50 / 0.55 5.17 / 0.60 4.73 / 0.79 4.41 / 0.92 Ganoderma mushroom fruit body extract 0.5 parts by weight 6.35 / 0.23 5.95 / 0.36 5.56 / 0.49 5.34 / 0.63 4.93 / 0.72 4.50 / 0.88 4.17 / 1.18 1 part by weight 6.25 / 0.27 5.98 / 0.37 5.46 / 0.53 5.27 / 0.67 4.58 / 0.81 4.15 / 1.02 3.96 / 1.37

I) Number of lactic acid bacteria

The number of lactic acid bacteria was measured by diluting the sample before and after fermented milk with decidual dilution method and adding 1 mL each to BCP agar medium (Difco, U.S.A.) by plate culture method, culturing at 37 ° C for 48 hours and counting the number of lactic acid bacteria.

As shown in Table 3, 1 part by weight of the mushroom fruiting body extract and 0.5 part by weight of the mushroom fruiting body extract of the present invention exhibited rapid growth of the bacterium fruiting body extract, compared with the control, / mL and 3.8 × 10 8 CFU / mL, respectively. The maximum bacterial counts were obtained at 1 × 10 9 CFU / mL after 15 hours of incubation with 1 part by weight of mushroom fruiting body extract. These results suggest that high quality protein and various amino acids, sugars, vitamins and minerals contained in mushroom extract promoted the growth of lactic acid bacteria.

Experimental group
pH / acidity incubation time (hr) 0 3 6 9 12 15 18 Control
(No additives) 3.7 x 106 7.5 × 10 6 1.1 x 107 2.5 x 107 6.1 × 107 9.4 × 10 7 1.3 x 108 Mushroom fruity body extract weight part 5.2 × 10 6 9.8 x 106 3.5 x 107 6.5 x 107 6.5 x 107 2.2 x 108 3.4 x 108 Ganoderma mushroom fruit body extract 0.5 parts by weight 5.5 x 106 1.4 x 107 5.3 x 107 9.2 x 107 2.0 x 108 3.7 x 108 3.8 x 108 1 part by weight 5.6 x 106 1.5 x 107 7.3 x 107 3.9 x 108 1.2 x 109 1.3 x 109 1.3 x 109

Experimental Example  2: Nutritional analysis and quality standard inspection of fermented milk containing mushroom extract

A) Nutritional analysis

The nutritional components of fermented milk were analyzed by using the method similar to that of food.

The nutritional components of the fermented milk containing the mushroom extract according to the present invention were measured. The contents of vitamin A with antioxidant activity were significantly higher in mushroom extracts compared with the control, and carbohydrate, crude protein, sodium, sugar and cholesterol were slightly increased, but no significant difference was observed.

Inspection items Control
(No additives) Mushroom fruiting body extract 1 part by weight Ganoderma mushroom fruit body extract 0.5 parts by weight Mushroom fruit body extract 1 part by weight Calories (Kcal / 100g) 75 76 76 75 Water (g / 100g) 84.58 84.31 84.42 84.52 Ash (g / 100g) 0.57 0.58 0.57 0.57 carbohydrate
(g / 100 g) 8.85 8.96 8.86 8.86 Crude protein
(g / 100 g) 2.83 2.97 2.98 2.99 Crude fat (g / 100g) 3.17 3.18 3.17 3.06 Sodium (mg / 100g) 41.9480 43.0145 43.4771 42.5615 trans fat
(g / 100 g) 0.0954 0.0953 0.0919 0.0948 Sugar (g / 100g) 7.5342 7.5046 7.9161 7.8836 Saturated fat
(g / 100 g) 2.2933 2.2937 2.3045 2.2133 cholesterol
(mg / 100g) 13.7458 13.7467 14.7220 14.2921 importance 1.039 1.048 1.024 1.044 Vitamin A
(Mu gRE / 100g) 22.2184 23.417 25.5736 25.0555 Vitamin B1
(mg / 100g) 0.0260 0.0142 0.0215 0.0203 Vitamin B2
(mg / 100g) 0.0772 0.0772 0.0719 0.0732

B) Mineral Analysis

The minerals of fermented milk were analyzed by a method similar to that of food. The results of analyzing the minerals of the fermented milk containing the mushroom extract according to the present invention are shown in Table 5. The contents of manganese, copper, and calcium were slightly higher than those of control, but the difference was not significant.

Inspection items Control
(No additives) Mushroom fruiting body extract 1 part by weight Ganoderma mushroom fruit body extract 0.5 parts by weight Mushroom fruit body extract 1 part by weight Nickel (mg / 100g) 0.0391 0.0745 0.0368 0.0814 Manganese (mg / 100 g) 0.0226 0.0251 0.0548 0.0332 Chromium (mg / 100g) 0.0718 0.0528 0.0169 0.1807 Potassium (mg / 100g) 135.2479 134.1398 136.9955 136.5430 Phosphorus (mg / 100 g) 16.8658 13.7232 15.8653 13.2619 Iron (mg / 100g) 0.4024 0.3315 0.6212 0.7800 Magnesium (mg / 100 g) 10.7726 9.5026 10.9695 10.5437 Copper (mg / 100g) 0.0152 0.0210 0.0241 0.0239 Zinc (mg / 100g) 0.3994 0.4558 0.5013 0.4296 Calcium (mg / 100g) 104.3457 107.1498 107.1148 107.1743

C) Standard specification inspection

The standard test for fermented milk was carried out according to the method of Food Safety and Livestock Hygiene Test, and the standard test was carried out for non - oil solid, preservative, Salmonella, Listeria monocytogenes and E. coli. All tests were analyzed by a method similar to the Food Code and Livestock Hygiene Test. Table 6 shows the measurement results of the standards of fermented milk containing mushroom extract according to the present invention.

The non - oil solid content was 3 times more than 3.0% in terms of the standard of circulation, and the number of lactic acid bacteria was more than 10 ^{7 in} all samples. Also, it was negative in Salmonella, Listeria monocytogenes, and Escherichia coli, which satisfied the reference standards for fermented milk products. These results suggest that fermented milk prepared by adding mushroom extract is suitable for commercialization.

Inspection items Idle specification Control
(No additives) Mushroom fruiting body extract 1 part by weight Ganoderma mushroom fruit body extract 0.5 parts by weight Mushroom fruit body extract 1 part by weight Solid Empty Oil (%) 3.0 or higher 8.49 8.59 8.93 8.69 Number of lactic acid bacteria More than 10 ⁷ per 1 ml 1.3 x 10 ⁸ 3.4 × 10 ⁸ 3.7 × 10 ⁸ 1.2 × 10 ⁹ Coliform number n = 5, c- = 2, m = 0, M = 10 0 0 0 0 Salmonella voice voice voice voice voice Listeria monocytogenes voice voice voice voice voice

Experimental Example  3: Mushroom fruiting body  Of fermented milk with extract Antioxidant power  Measure

end) DPPH Radical Scatters  Measure

10 mL of methanol was added to 0.3 g of the sample, stirred well for 5 minutes, centrifuged at 3,000 rpm at 4 ° C for 10 minutes, and the supernatant was volatilized with an evaporator to obtain an extract. An extract solution at a concentration of 50 mg / mL was prepared by adding 1 mL of methanol per 50 mg of the extract, and used as a sample solution to measure DPPH radical scavenging ability.

The antioxidative activity of fermented milk containing mushroom fruit body extract was measured by the DPPH method, and the results are shown in FIG. After 18 hours of fermentation, DPPH radical scavenging activity was about three times higher than that of the control in all fermented milk containing three kinds of mushroom fruiting body extract. Especially, antioxidant activity was the highest at 0.5% of mung bean fruit body extract.

I) ABTS Radical Scatters  Measure

10 mL of methanol was added to 0.3 g of the sample, stirred well for 5 minutes, centrifuged at 3,000 rpm at 4 ° C for 10 minutes, and the supernatant was volatilized with an evaporator to obtain an extract. An extract solution of 50 mg / mL was prepared by adding 1 mL of methanol per 50 mg of the extract, and the ABTS radical scavenging activity was measured using the extract solution as a sample solution.

The results of measuring the ABTS radical scavenging ability of fermented milk containing mushroom fruiting body extract are shown in FIG. Overall, the antioxidative capacity before and after fermentation was not significantly different. However, the value of ABTS radical scavenging ability after 18 hours of fermentation was highest in the 0.5 parts by weight of Ganoderma lucidum extract. However, the addition of 1 part by weight of Fusarium oxysporum fructus extract and 1 part by weight of Fusarium oxysporum fusiforme extract showed antioxidant activity similar to that of the control.

As a result of this experiment, the antioxidant activity of fermented milk containing three kinds of mushroom fruit body extracts was higher than that of the control. In particular, fermented milk containing 0.5 wt.

Experimental Example  4 : Mushroom fruiting body  Sensory Characterization of Extracted Fermented Milk

In order to evaluate the sensory characteristics of fermented milk containing mushroom extract, 10 sensory evaluation staffs were selected by the sensory evaluation panel of the institute and the experimental purpose was explained. Aroma, taste, texture and overall acceptability. Statistical analysis was performed using Statistical Package for Social Science (SPSS, version 12.0). All measurements were expressed as mean ± SD. The results of the sensory evaluation of the fermented milk containing the mushroom extract according to the present invention are shown in Table 7.

Sensory test result The sample with 1 part by weight of mushroom fruit body extract showed the lowest preference in color, flavor and texture. In addition, the addition of 0.5 part by weight of Ganoderma lucidum Fruiting body extract showed the lowest bitterness of taste and overall taste, even though the amount of the extract was reduced by half compared with other mushroom extracts. However, the sample with 1 part by weight of mushrooms extract showed the highest preference in color, flavor, taste, texture and overall acceptability. The synergistic effect of these probiotic lactic acid bacteria and mushroom fruiting body extracts can commercialize functional fermented milk having excellent antioxidant activity and sensory properties.

sample
Sensory evaluation color incense flavor Texture Overall likelihood Control 6.7 ± 1.16 5.6 ± 1.17 5.1 ± 1.29 4.8 ± 1.75 5.3 ± 0.95 Mushroom fruiting body extract 1 part by weight 4.7 ± 1.57 5.0 ± 1.05 4.7 ± 1.70 4.3 ± 0.95 5.2 ± 1.23 Ganoderma lucidum fruit body extract 0.5 parts by weight 5.8 ± 1.87 5.1 ± 1.20 4.1 ± 1.37 4.6 ± 0.97 4.1 ± 1.60 Mushroom fruit body extract 1 part by weight 7.0 ± 1.25 6.1 ± 1.52 6.1 ± 1.52 5.5 ± 0.97 5.9 ± 1.66

Claims (6)

A method for producing a fermented milk,
Mixing 5 parts by weight of sugar and 0.5-1 parts by weight of mushroom fruit body extract with respect to 100 parts by weight of crude oil to prepare a mixture;
Sterilizing the mixture;
Cooling the sterilized mixture;
Inoculating the cooled mixture with probiotic lactic acid bacteria as a starter;
Culturing the mixture in which the starter has been inoculated;
Cooling the cultured mixture; And
And a step of refrigerating and storing the cooled mixture by culturing the lactic acid bacteria,
The mushroom fruit body extract is prepared by mixing 100 parts by weight of purified water with 25 parts by weight of mushroom fruiting body, gingko mushroom fruiting body or mushroom fruiting body, followed by hot water extraction at 80 ° C,
The probiotic lactic acid bacteria Bifidobacterium Bifidobacterium bonus (Bifidobacterium bifidum), Lactobacillus liquid filler's attempt (Lactobacillus acidophillus), Lactobacillus Planta Room (Lactobacillus plantarum), current Kono Stock lactis Leuconostoc lactis , and Streptococcus thermophilus . The present invention also provides a method for producing fermented milk having an antioxidative effect using probiotic lactic acid bacteria and mushroom fruiting body extract.
[Claim 2] The method according to claim 1, wherein the probiotic lactic acid bacterium is Lactobacillus acidophilus. 3. The method according to claim 1, wherein the probiotic lactic acid bacterium is Lactobacillus acidophilus.
The method according to claim 1, wherein the mushroom fruit body extract to be mixed with 100 parts by weight of the crude oil in the step of preparing the mixture is 1 part by weight of the mushroom fruit body extract, 0.5 part by weight of the mushroom fruit body extract, or 1 part by weight of the mushroom fruit body extract Of fermented milk having antioxidative effect using probiotic lactic acid bacteria and mushroom fruiting body extract.
delete delete 4. The method according to any one of claims 1 to 3, wherein the step of incubating the starter-inoculated mixture is performed at 37 占 폚 for 12 to 18 hours, and a point where the pH of the mixture is 4.5 to 4.6 is referred to as a fermentation end point Wherein the fermented milk has an antioxidative effect using the probiotic lactic acid bacterium and mushroom fruiting body extract.

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