KR101534206B1 - Food composition comprising lactic acid bacteria fermented kohlrabi - Google Patents

Abstract

The present invention relates to a food composition containing a fermented cola ratio having excellent functional, functional and storage properties. More specifically, the present invention relates to a food composition comprising a fermented cola fermented lactic acid bacteria culture solution after inoculation and exhibiting improved functionality, To a food composition. The food composition containing the fermented cola of lactic acid bacteria according to the present invention not only imparts functionality and functionality to fermentation by lactic acid bacteria, but also has excellent storability as a fermented food, and can be used as a variety of food materials.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food composition containing lactic acid fermentation cola,

The present invention relates to a food composition containing a fermented cola ratio having excellent functional, functional and storage properties. More specifically, the present invention relates to a food composition comprising a fermented cola fermented lactic acid bacteria culture solution after inoculation and exhibiting improved functionality, To a food composition.

Kohlrabi is also known as turnip cabbage or calf cabbage. Cologne is a mixture of German Kohl (cabbage) and rabic (turnip). It is a biennial plant that is differentiated from cabbage. Origin is the coastal region of northern Europe, and varieties are classified as Asian and Western European. The Asian army is grayish green with a leaf color, green and rough. The main varieties, Western Europe, are green or purple with a smooth surface and covered with white lead. It is presumed that the test was cultivated in Korea in the early 19th century.

The nutritional content is 91% moisture, 0.9% fiber, 6.1% sugar and 1.6% protein. 100 g of fresh living body contains 40 mg of calcium, 0.5 mg of iron, and 60 mg of vitamin C. Vitamin C content is 4 to 5 times higher than leafy vegetables such as lettuce or chicory. The edible bloody stalk is mainly used as a salad, taste similar to Chinese cabbage roots, but less spicy. Leaves that look similar to kale are used as vegetable or green juice. Coke has a low calorie content and high fiber content, which helps to control weight. It is known as a functional food with anticancer properties because it contains glucosinolate.

On the other hand, patent literature on a process for producing processed foods using cola includes Korean Patent No. 10-1074735 entitled " Process for the preparation of miso cola bean jaccans "and Korea Patent No. 10-1217456, Snack manufacturing method and cola bean snack prepared by the above method ", and research on the production of fermented food using cola has been sluggish.

KR 10-1074735 B KR 10-1217456 B

It is an object of the present invention to provide a food composition containing fermented colostrum of fermented lactic acid bacteria improved in functionality, functionality and shelf life by fermenting pulverized colasby with a culture solution of lactic acid bacteria.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a microorganism, comprising the steps of: (1) washing and dehydrating Kohlrabi; (2) culturing a lactic acid bacterium to produce a lactic acid bacterium culture; (3) injecting the pulverized cola of step (1) into the fermentation vessel and inoculating the cultured lactic acid bacteria of step (2); And (4) fermenting the mixture at a temperature of 35 to 37 DEG C for 5 to 7 days.

The lactic acid bacterium is preferably Lactobacillus a cidophilus .

It is preferable that the culture of step (2) is carried out by inoculating lactic acid bacteria into a liquid medium, followed by shaking culture at a temperature of 35 to 37 DEG C for 20 to 30 hours.

Preferably, 5 to 15 parts by weight of the lactic acid bacterium culture is added to 100 parts by weight of the chopped cola in step (3).

It said step (3) may be further added coriander (Coriandrum savitum) Extract 1-5 parts by weight based on 100 parts by weight of the sejeol kohlrabi.

The food composition containing the fermented cola of lactic acid bacteria according to the present invention not only imparts functionality and functionality to fermentation by lactic acid bacteria, but also has excellent storability as a fermented food, and can be used as a variety of food materials.

1 is a flowchart showing a method for producing a fermented cola of lactic acid bacteria according to the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have conducted studies to develop a food using a fermented cola ratio imparting functional, functional and storage properties to cola, which has been conventionally limited in applications such as salads. As a result, Fermented cola fermented with fermented lactic acid bacterium was found to be superior to fermented lactic acid bacteria in terms of functional and sensory properties as well as storage stability.

Accordingly, the present invention relates to a method for producing (1) a process for washing and separating Kohlrabi; (2) culturing a lactic acid bacterium to produce a lactic acid bacterium culture; (3) injecting the pulverized cola of step (1) into the fermentation vessel and inoculating the cultured lactic acid bacteria of step (2); And (4) fermenting the mixture at a temperature of 35 to 37 DEG C for 5 to 7 days.

The cola of the step (1) may use both the stem and the leaf, but preferably the stem is used. The prepared cola beans are washed 2-3 times with flowing water, and after removing the surface moisture, they are used for cutting. It is possible to increase the efficiency of fermentation by dividing the size by a width of 1 to 3 cm and a height of about 0.5 to 1 cm. The cola can be cut shortly before it is put into the fermentation vessel, and the chopped cola can be stored at room temperature or in a refrigerator until it is put into the fermentation vessel.

The lactic acid bacterium of step (2) is selected from the group consisting of Lactobacillus a cidophilus KCTC 3171, Lactobacillus plantarum KCTC 13093, Lactobacillus cceei KCTC 3109, Streptococcus thermopillar Streptococcus thermophilus KCTC 3778, Leuconostoc < RTI ID = 0.0 > mesenteroides) KCCM preferable to use any one kind of 35 471, and Lactobacillus ash also is more preferred to use a filler's (a Lactobacillus cidophilus) KCTC 3171 Considering the proliferation efficiency and functional in lactic acid bacteria.

The cultivation in step (2) is carried out by inoculating the liquid medium with the lactic acid bacterium and then culturing the cells in a culture medium at a temperature of 35 to 37 DEG C, preferably 37 DEG C for 20 to 30 hours, preferably 30 hours, It is preferable to cultivate shaking at 120 rpm. The liquid medium is not limited as long as it can be used as a culture medium for lactic acid bacteria. For example, an aqueous medium (Difco, USA) may be used.

In the step (3), the pulverized cola to be prepared from the step (1) is put into the fermentation vessel, and the lactic acid bacteria culture liquid cultured from the step (2) is inoculated thereto. In order to efficiently ferment lactic acid bacteria, the ratio of the amount of injected cola and the amount of lactic acid bacteria inoculated is important. Preferably, 5 to 15 parts by weight of the lactic acid bacterium culture is inoculated per 100 parts by weight of the chopped cola, . It is preferable to inoculate the lactic acid bacterium culture and then mix it so that the culture of the lactic acid bacterium in the chopped cola bacterium in the fermentation vessel sufficiently contacts with it.

It said step (3) may be further added coriander (Coriandrum savitum) Extract 1-5 parts by weight based on 100 parts by weight of the sejeol kohlrabi. The coriander extract is a hot-water extract of coriander, and the coriander can be used after being dipped in hot water at 100 ° C for 1 to 3 hours and then filtered.

The above-mentioned coriander extract can inhibit the propagation of germs during fermentation of lactic acid bacteria and has an effect of enhancing storage stability of fermented cola. When the content of the coriander extract is less than 1 part by weight, the fermentation cola has little effect on the shelf-life. When the content of the fermented cola is more than 5 parts by weight, the fermented cola has a decreased functionality.

The step (4) is a step of fermenting with a lactic acid bacterium inoculated with chopped cola. The fermentation condition is preferably fermented at a temperature of 35 to 37 ° C for 5 to 7 days. Under the above conditions, the growth rate of the lactic acid bacteria can be kept at the maximum at the time of fermentation, and the propagation of the harmful bacteria can be suppressed.

The fermented cola can be used as a food raw material after it has undergone a low temperature aging process as it is.

As a preferable example, the food containing the lactic acid bacteria fermented cola ratio of the present invention may be, for example, various foods, beverages, gums, tea, vitamins combination, health supplement foods, etc. and may be powder, granule, It can be used in beverage form.

The lactic acid fermentation cola ratio of the present invention can generally be added in an amount of 0.01 to 30% by weight of the total food, and the health drink composition can be added in a proportion of 0.02 to 20 g, preferably 0.3 to 1 g, based on 100 ml.

The food of the present invention may contain, as an additional ingredient, a food-acceptable food-aid additive such as natural carbohydrates and various flavors, in addition to containing the compound as an essential ingredient in the indicated ratio.

Examples of the natural carbohydrate include sugar sugars such as glucose, monosaccharides such as fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol.

Examples of the flavoring agent include tau martin; Natural flavoring agents such as stevia such as rebaudioside A or glycyrrhizin, and synthetic flavoring agents such as saccharin and aspartame. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the health functional food of the present invention. In addition to the above-mentioned foods, the food of the present invention may contain various kinds of nutrients, vitamins, minerals, flavors such as synthetic flavors and natural flavors, colorants and heavies, pectic acid and its salts, alginic acid and its salts, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the food of the present invention may contain flesh for the production of natural fruit juice, fruit juice drink, vegetable drink and the like. These components may be used independently or in combination. The ratio of such additives is generally selected in the range of 0.01 to 20 parts by weight per 100 parts by weight of the lactic acid fermentation cola of the present invention.

Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples are only exemplary embodiments of the present invention, and the scope of the present invention is not limited by the matters described in the examples.

[ Example ]

Example  One

The water running through the stems of commercially available cola bins was washed with water and the water was removed. The cobra was cut into 2 cm width and 0.5 cm thickness and kept in a fermentation container. Lactobacillus a cidophilus KCTC 3171 was inoculated into an EMS liquid medium (Difco, USA) and cultured at 37 ° C with shaking at 120 rpm for 30 hours. Then, 50 ml of the cultured lactic acid bacteria was added to the sealed fermentation container containing 500 g of the cut cola, and the lactic acid bacteria were mixed so as to make good contact with the cola. Then, the fermentation vessel was incubated at 37 DEG C for 7 days to prepare lactic acid fermentation cola ratio.

Example  2

The lactic acid bacteria fermented cola ratio was prepared in the same manner as in Example 1, except that the lactic acid bacteria strain was used as Lactobacillus plantarum KCTC 13093.

Example  3

The lactic acid bacteria producing the lactic acid fermentation state was coke ratio in the same manner as in Example 1 except for using a Lactobacillus casei (Lactobacillus asei c) 3109 KCTC.

Example  4

The lactic acid bacteria Streptococcus main pillars Thermo switch (Streptococcus thermophilus KCTC 3778 was prepared in the same manner as in Example 1.

Example  5

The lactic acid bacteria were purchased from Leuconostoc mesenteroides ) KCCM 35471 was prepared in the same manner as in Example 1, except that the fermentation broth of lactic acid bacteria was used.

Example  6

The water running through the stems of commercially available cola bins was washed with water and the water was removed. The cobra was cut into 2 cm width and 0.5 cm thickness and kept in a fermentation container. Lactobacillus a cidophilus KCTC 3171 was inoculated into an EMS liquid medium (Difco, USA) and cultured at 37 ° C with shaking at 120 rpm for 30 hours. The coriander was immersed in 5 times volume of 100 ° C hot water and extracted for 3 hours to obtain a filtrate. Then, 20 ml of the coriander extract was added to a closed fermentation vessel containing 500 g of cut-necked cola bean, and 50 ml of the lactic acid bacteria culture solution was added. The lactic acid bacteria were mixed so as to be in contact with the cola and coriander extract solution. Then, the fermentation vessel was incubated at 37 DEG C for 7 days to prepare lactic acid fermentation cola ratio.

Example  7

The lactic acid bacteria fermented cola ratio was prepared in the same manner as in Example 6, except that the lactic acid bacteria strain was used as Lactobacillus plantarum KCTC 13093.

Example  8

The lactic acid bacteria producing the lactic acid fermentation state was coke ratio in the same manner as in Example 6 except for using a Lactobacillus casei (Lactobacillus asei c) 3109 KCTC.

Example  9

The lactic acid bacteria Streptococcus main pillars Thermo switch (Streptococcus Thermophilus KCTC 3778 was prepared in the same manner as in Example 6, except that the fermentation broth of lactic acid bacteria was used.

Example  10

The lactic acid bacteria were purchased from Leuconostoc mesenteroides ) KCCM 35471 were prepared in the same manner as in Example 6.

Comparative Example  One

Was prepared in the same manner as in Example 1, except that the lactic acid bacteria were not inoculated. It was confirmed that corruption started at the end of 5 days.

Comparative Example  2

Was prepared in the same manner as in Example 6, except that the lactic acid bacteria were not inoculated. It was confirmed that corruption started at the end of 7 days.

Evaluation of the number of lactic acid bacteria

The change in the number of lactic acid bacteria during the fermentation period of cola was evaluated by taking 10 g of each of the fermented cola samples of Examples 1 to 10 over time, adding 90 mL of sterilized distilled water to the aseptic bag (Model 400, Closure Bags 6041) (HA-1000-3, Hanil Science Industrial Co., Ltd Korea) at 3000 rpm for 10 minutes, and the supernatant was recovered by centrifugation (HA-1000-3, , And the number of lactic acid bacteria (CFU / g) was determined by smearing on a solid medium of EMULES.

0 days 1 day 3 days 5 days 7 days Example 1 2.1x10 ⁹ 2.6 x ^{10 9} 4.1 x ^{10 9} 7.2 x ^{10 9} 1.3x10 ¹⁰ Example 2 5.5x10 ⁸ 1.2x10 ⁹ 1.9x10 ⁹ 1.1x10 ¹⁰ 6.8 x ^{10 9} Example 3 4.5 x ^{10 8} 4.8x10 ⁸ 6.8 x ^{10 8} 5.5x10 ⁸ 6.2x10 ⁸ Example 4 4.8x10 ⁸ 7.8x10 ⁸ 1.3x10 ⁹ 3.9x10 ⁹ 3.8x10 ⁹ Example 5 5.5x10 ⁸ 7.5 x 10 ⁸ 1.6x10 ⁹ 3.3 x ^{10 9} 3.5x10 ⁹ Example 6 2.0x10 ⁹ 2.1x10 ⁹ 4.0x10 ⁹ 7.0x10 ⁹ 1.1x10 ¹⁰ Example 7 5.2x10 ⁸ 1.0x10 ⁹ 1.5x10 ⁹ 1.0x10 ¹⁰ 6.2x10 ⁹ Example 8 4.8x10 ⁸ 5.1x10 ⁸ 7.3 x ^{10 8} 5.9x10 ⁸ 6.6 x ^{10 8} Example 9 4.2 x ^{10 8} 7.2 x ^{10 8} 1.0x10 ⁹ 3.1x10 ⁹ 3.2x10 ⁹ Example 10 5.0x10 ⁸ 7.3 x ^{10 8} 1.1x10 ⁹ 2.8x10 ⁹ 3.3 x ^{10 9} Comparative Example 1 - - - - - Comparative Example 2 - - - - -

As shown in Table 1, it was confirmed that effective lactic acid fermentation progressed with the lapse of the fermentation period. In the case of Lactobacillus a cidophilus KCTC 3171 of Example 1 and Comparative Example 6, I could see the best.

Sensuality  evaluation

The sensory evaluation of olfactory, taste and overall acceptability of lactic acid bacteria fermentation broth of Examples 1 to 10 was evaluated on a 5-point scale for 30 adult males and females, with a very poor score of 1, a slightly worse score of 2, The results of this experiment were analyzed by Duncan's multiple range test after ANOVA using the SPSS package program, and the results are shown in Table 2 below.

incense flavor Overall likelihood Example 1 4.40 + - 0.48 4.20 ± 0.51 4.25 + - 0.43 Example 2 3.75 ± 0.62 3.75 + - 0.43 3.75 + - 0.43 Example 3 3.80 ± 0.60 3.85 0.47 3.95 + - 0.38 Example 4 3.81 ± 0.68 3.85 0.47 3.15 ± 0.35 Example 5 3.95 + 0.66 3.95 + - 0.38 3.10 0.30 Example 6 4.30 ± 0.53 4.15 + 0.35 4.01 ± 0.21 Example 7 3.05 + 0.49 3.10 0.30 3.05 ± 0.43 Example 8 3.10 ± 0.43 3.95 ± 0.21 3.05 ± 0.21 Example 9 3.10 ± 0.53 3.95 + - 0.38 3.05 + - 0.38 Example 10 3.80 + - 0.50 3.80 + - 0.51 3.95 + - 0.38

As shown in Table 2, the smell, taste and overall acceptability of the lactic acid bacteria fermented cola were excellent, and Lactobacillus a cidophilus KCTC 3171 among lactic acid bacteria showed the highest sensory properties .

Evaluation of shelf life

The fermented cola fermented lactic acid bacteria prepared in Examples 1 to 10 were allowed to stand at room temperature, and changes in bacterial contamination and sensory properties were evaluated over time to evaluate the commerciality during storage. The merchantability during storage was judged to be 5 points. Very bad 1 point (odd like water, odorous), slightly worse 2 points (tissue is partially destroyed and stinks), average 3 points The tissue is partially destroyed, the odor is a little), 4 points (the tissue is maintained and there is no odor) and 5 points (the tissue is maintained and the preference is maintained).

Days saved 0 weeks 2 weeks 4 weeks 8 weeks 24 weeks 48 weeks Example 1 5 4.5 4.5 4.5 4.2 4.2 Example 2 5 4.5 3.5 1.5 1.0 1.0 Example 3 5 3.5 1.0 1.0 1.0 1.0 Example 4 5 4.2 3.0 2.4 2.2 1.5 Example 5 5 3.4 2.1 1.0 1.0 1.0 Example 6 5 4.8 4.8 4.8 4.5 4.5 Example 7 5 4.0 3.1 2.9 2.4 2.1 Example 8 5 3.8 3.1 2.6 2.1 1.7 Example 9 5 4.5 3.4 3.0 2.6 2.1 Example 10 5 3.8 3.0 2.5 2.3 1.7

As shown in Table 3, it was confirmed that Lactobacillus a cidophilus KCTC 3171 in the lactic acid bacteria was stably maintained for 48 weeks or longer without a large loss of commerciality. In particular, when fermented with the addition of the coriander extract, Of the total population.

Claims (5)

A food composition comprising fermented colostrum of lactic acid bacteria prepared by the steps of:
(1) washing and breaking down the Kohlrabi;
(2) culturing Lactobacillus a cidophilus to produce a lactic acid bacterium culture;
(3) The fermentation vessel is charged with the pulverized cola of step (1), and 1 to 5 parts by weight of coriander extract is added to 100 parts by weight of the pulverized cola. Inoculating a lactic acid bacterium culture; And
(4) fermenting at a temperature of 35 to 37 DEG C for 5 to 7 days.
delete The method according to claim 1,
Wherein the culture of step (2) is carried out by inoculating Lactobacillus ashidophilus to a liquid medium, followed by shaking culture at a temperature of 35 to 37 DEG C for 20 to 30 hours.
The method according to claim 1,
Wherein the inoculation of step (3) is carried out by adding 5 to 15 parts by weight of the lactic acid bacterium culture to 100 parts by weight of the chopped cola.
delete

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