KR101631264B1 - Manufacturing method for cheese using red ginseng and rubus - Google Patents

Abstract

The present invention relates to a process for preparing amfenella cheese using red ginseng and berry molasses, and more particularly, to a process for preparing amfenella cheese by mixing crude oil and water; Sterilizing the crude oil; Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding calcium chloride and lanthanum to the crude oil to which the starter is added, and then fermenting the crude oil to produce a curd; Cutting the curd, stirring the curd and whey, and removing the whey from the curd; Adding water to the curd and then removing the whey after stirring; Adding the red ginseng and bokbullum fermented product to the curd; Molding the curd added with the fermented red ginseng and bokbunja, and pressing the curd; Adding the curd; And drying and aging the edible curd. The present invention also relates to a method for preparing apfenella cheese using the fermented red ginseng and macromolecule.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a chewing gum,

The present invention relates to a process for preparing amfenella cheese using red ginseng and berry molasses, and more particularly, to a process for preparing amfenella cheese by mixing crude oil and water; Sterilizing the crude oil; Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding calcium chloride and lanthanum to the crude oil to which the starter is added, and then fermenting the crude oil to produce a curd; Cutting the curd, stirring the curd and whey, and removing the whey from the curd; Adding water to the curd and then removing the whey after stirring; Adding the red ginseng and bokbullum fermented product to the curd; Molding the curd added with the fermented red ginseng and bokbunja, and pressing the curd; Adding the curd; And drying and aging the edible curd. The present invention also relates to a method for preparing apfenella cheese using the fermented red ginseng and macromolecule.

As the modern society is industrialized and the average life expectancy increases, the elderly population and adult diseases are greatly increasing, and it is reported that they are closely related to the foods that are ingested as one of the causes of adult diseases such as cancer, diabetes and arteriosclerosis. In addition, as interest in health is rapidly increasing, research on functional foods as well as development of related industries is actively being carried out.

In recent years, attempts have been made to isolate physiologically active components from functional foods and utilize them as a leading substance of food materials or pharmaceuticals.

On the other hand, Lactobacillus acidophilus isolated from fermented food was used to make appenza cheese using fermented red ginseng and bokbunja.

Ginsenoside, a major component of red ginseng, has been isolated forty species to date and contains physiologically active substances such as acid polysaccharides, amino sugars, polyacetylenes and phenolic acids in addition to saponins. Six saponins including ginsenosides Rb1, Rb2, Rc, Rd and Rg1, which are major saponins, account for 90% of the total saponins, and ginsenosides Rg3 and Rh2, which are small minor saponins produced by hydrolysis of the minor saponin , compound K and the like exist as main components. Especially, red ginseng contains rare ginsenoside components such as ginsenosides Rg2, Rg3, Rh2 and compound K which are ginseng steamed and dried.

Bokbunja is a deciduous shrub of Rosaceae. It is originated from China and distributed in East Asia including Japan and Korea. In Korea, it grows in the southern and central parts of the mountains at 50-1000m above sea level. Its major components include polyphenols such as gallic acid and campherol.

Natural products (ginsenosides and polyphenols) consumed in the oral cavity are biologically converted by the microorganisms present in the large intestine and absorbed into the body and exhibit its efficacy. Studies on metabolites of natural products by intestinal microorganisms in the human body are very important for the identification of the efficacy of natural products. It has been reported that ginsenoside glycosides of red ginseng and polyphenol glycosides of bokbunja are decomposed by intestinal microorganisms and absorbed into the body to exhibit their efficacy.

The present invention provides a method of analyzing the change pattern of physiologically active glycosides present in red ginseng and bokbunja using lactobacillus acidophilus , and using the resultant ginsenosides and polyphenols, There is a purpose.

To achieve the above object, the present invention provides a method for producing a water-based oil, Sterilizing the crude oil mixed with the water; Cooling the sterilized crude oil; Culturing the cooled crude oil by inoculating the lactic acid bacteria starter; Adding calcium chloride and rennet to the crude oil to which the starter is added, and then fermenting the crude oil to produce a curd; Cutting the curd, stirring the curd and whey, and removing whey from the curd; Adding water to the curd and then removing whey after stirring; Adding the red ginseng and bokbunja fermented product to the curd; Molding the curd added with the fermented red ginseng and bokbunja, and pressing the curd; Adding the curd; And fermenting the fermented red ginseng and macromolecule fermented product by mixing the red ginseng concentrate and the bokbunja at a ratio of 1: 1, sterilizing the fermented red ginseng, and inoculating the lactic acid bacteria of Lactobacillus acidophilus And cooling it.

In the present invention, the lactic acid bacteria starter may be Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. cremoris , and a mixture thereof.

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The present invention as described above analyzes the change pattern of physiologically active glycosides present in red ginseng and bokbunja by lactic acid fermentation using Lactobacillus acidophilus , and uses this to analyze the change of apigenella cheese containing a functional substance ginsenoside and polyphenol Can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for the preparation of apfenella cheese using red ginseng and brambly fermented product according to the present invention. FIG.
FIG. 2 is a view showing a process for producing a red ginseng and a mixed fermented product according to the present invention. FIG.
FIG. 3 shows changes in the number of Lactobacillus acidophilus bacteria caused by a mixture of red ginseng, bokbunja, red ginseng, and bokbunja.
Fig. 4 is a chromatogram of 18 kinds of ginsenosides and a mass spectrometer.
FIG. 5 shows the results of fermentation of 3% red ginseng concentrate using Lactobacillus acidophilus .
6 shows the change in ginsenosides of red ginseng, bokbunja and lactic acid bacteria fermented products.
FIG. 7 is a view showing a polyphenol fractionation method using Sep-pack cartridges
8 is a graph showing the relationship between the lactic acid bacterial strain variation

Hereinafter, a method for preparing affined cheese using red ginseng and brambly fermented product according to the present invention will be described with reference to the accompanying drawings.

To investigate the change patterns of ginsenosides and polyphenols, which are physiologically active substances of red ginseng and bokbunja, 3 g of red ginseng (concentrate) and 3% of bokbunja (fresh ginseng) were added, and red ginseng (concentrate) and bokbunja % Of Lactobacillus acidophilus lactic acid bacteria were added to the treatments at 1.0 × ^{10 8} CFU / mL, respectively, and the changes of ginsenosides and polyphenols were analyzed after fermentation for 24 hours.

Figure 1 shows the growth of Lactobacillus acidophilus according to the treatment of 3% red ginseng, 3% bokbunja and 3% red ginseng and 3% red ginseng. Red ginseng extract increased until 16 hours after lactic acid bacteria treatment and then decreased after 24 hours of red ginseng and bokbunja treatment. In the case of bokbunja alone, the number of lactic acid bacteria was constant according to the incubation time.

(A) Ginsenoside change pattern of red ginseng using Lactobacillus acidophilus

Lactobacillus acidophilus was used to analyze the ginsenoside change pattern of red ginseng, and 18 standard ginsenosides were preferentially measured. Chromatograms of 18 kinds of ginsenosides and chromatograms using a mass spectrometer are shown in Fig. The standard ginsenoside was purchased from Embo Laboratories. Each ginsenoside was dissolved in 50 mL of methanol, and then 1 mL of each ginsenoside was taken. The final volume was 50 mL with mehtanol to prepare a standard ginsenoside mixture. At this time, the absorbance was checked by adjusting to 203 nm.

(20S), G-Rh1 (20R), G-20S-Rh2, Rh2 (20R), Rg3 S, R-Rg3, GF-1, Compound K, PPD (20S), PPD (R) and PPT (20S) were used.

The results obtained by fermentation with 3% of red ginseng concentrate using lactobacillus acidophilus are shown in FIG. Rg2 (20S), Rg3 (20R), Rh2 (20S), and F1 were detected as low molecular weight substances and Rb2, Rc, Re, Rf and Rg1 were detected as polymeric substances. Rc2, Re, Rf, and Rg1 increased with increasing fermentation time, and Rc, Re, Rf and Rg1 remained constant with fermentation time. In the case of low molecular weight substances, Rg3 (20s), Rg3 (20R), Rh2 (20S), and F1 tended to increase with increasing fermentation time, and lactobacillus acidophilus hydrolyzed the glycosides of ginsenoside, Seems to generate.

No ginsenosides were detected during the fermentation period and no data were given for the samples containing the berry and 3%.

Fig. 4 shows the result of fermentation with lactobacillus acidophilus in lactic acid bacteria, red ginseng and bokbunja. Rg2 (20S), Rg3 (20R), Rh2 (20S), and F1 were detected as low molecular weight substances and Rb2, Rc, Re, Rf and Rg1 were detected as polymeric substances. It contained substances such as fermented products using red ginseng, and was not affected by brambles. It is considered that only the glycosides of red ginseng are used in the fermentation of bokbunja.

(B) Polyphenol change pattern of red ginseng and bokbunja using Lactobacillus acidophilus

The patterns of polyphenol changes in red ginseng and bokbunja by Lactobacillus acidophilus were analyzed and eight polyphenols were preferentially measured. The chromatogram of eight polyphenols is shown in FIG. Standard polyphenols were purchased from Sigma. Each polyphenol was dissolved in 100 mL of methanol and then 1 mL was taken. A final volume of 100 mL was obtained with mehtanol to prepare a standard polyphenol mixture. For polyphenol analysis, 6 mL of each of 16% acetonitrile, ethyl acetate, and methanol was eluted with sep-pack cartridge C18 and volume up to 10 mL with distilled water.

The total phenol content of each extract was analyzed and is shown in Table 1. The contents of polyphenols in red ginseng, bokbunja and red ginseng + bokbun were not significantly changed during fermentation. The contents of polyphenols were decreased 388.9 ~ 369.7, 204.3 ~ 194.7 and 461.1 ~ 453.4 ppm during fermentation. When red ginseng was fermented only, the methanol fraction gradually decreased from 18.4 ppm at the beginning of fermentation to 13.9 ppm after 24 hours of fermentation and decreased to 16.6 ppm at 37.8 ppm from the ethyl acetate layer at 16 hours and 33.1 ppm at 32.8 ppm at 32.8 ppm Respectively. The 16% acetonitrile fraction tended to increase by 49.8 ppm at the early stage of fermentation at 38.6 ppm and the lactobacillus acidophilus lactic acid bacteria appeared to hydrolyse polyphenols in addition to the ginsenosides of red ginseng.

In the case of fermentation of bokbunja alone, the methanol fraction was measured at 7.5 ~ 9.5 ppm in the early stage of fermentation. The ethyl acetate layer decreased from 61.0 ppm to 42.3 ppm at 4 hours after fermentation And decreased to 38.3 ppm after 24 hours of fermentation after 58.3 ppm increase after 8 hours of fermentation. The fraction of 16% acetonitrile showed an increase or decrease of 28.5 ~ 30.7 ppm during the fermentation period.

In the fermentation of red ginseng + bokbunja, the methanol fraction decreased from 29.4 ppm at the initial fermentation to 16.5 ppm at the 24th hour of fermentation, while the ethyl acetate layer increased slightly from 36.1 ppm to 40.7 ppm at the 24th hour of fermentation. In the case of the 16% acetonitrile fraction, At the initial 47.8 ppm, it increased to 539 ppm in the 16th fermentation, but decreased to 49.7% at 24 hours. Like red ginseng, lactobacillus acidophilus lactobacillus hydrolyzes polyphenol from bokbunja.

Table 1 shows the change in polyphenol content of red ginseng and bokbunja according to fermentation time (unit: ㎍ / ㎖) sample Fraction layer Group 0hr 4hr 8hr 12hr 16hr 24hr Red ginseng Fraction X R 388.9 371.6 363.0 374.5 363.9 369.7 Bokbunja Fraction X B 204.3 201.4 208.2 205.3 204.3 194.7 Red ginseng + bokbunja Fraction X RB 454.3 461.1 455.3 457.2 462.0 453.4
Red ginseng
MeOH R-Me 18.4 12.9 13.9 12.4 12.7 13.9 Ethyl acetate R-EA 37.8 40.2 35.7 16.6 33.1 32.8 16% ACN R-AC 38.6 30.4 38.8 35.7 36.4 49.8
Bokbunja
MeOH B-Me 7.5 10.3 8.4 8.6 8.2 9.5 Ethyl acetate B-EA 61.0 42.3 58.3 42.3 60.0 38.3 16% ACN B-AC 29.1 30.7 30.0 24.0 30.7 28.5
Red ginseng + bokbunja
MeOH RB-Me 29.4 19.8 16.1 16.2 15.5 16.5 Ethyl acetate RB-EA 36.1 35.6 59.5 34.4 41.2 40.7 16% ACN RB-AC 47.8 46.6 43.2 43.1 53.9 49.7

(C) Production of apfenella cheese using red ginseng and bokbunja fermented product using Lactobacillus acidophilus

Apigenella cheese was prepared by adding red ginseng and bokbunja fermented by Lactobacillus acidophilus . The red ginseng and bokbunja fermentation products were prepared as shown in FIG. 2 using 3% of red ginseng concentrate, 3% of bokbunja, and 1.0 × ^{10 8} CFU / mL of lactobacillus acidophilus .

Red ginseng and bokbunja fermented product were selected from aged cheeses, and the addition of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. Mixed strains of two or more of cremoris were used. The addition of 0.0, 0.5, 1.0, 1.5, 2.0 and 2.5% of fermented product to the antioxidant activity of lactic acid bacteria, No decrease in growth was observed.

The addition of red ginseng and bokbunja fermented product in the process of aphenzela cheese preparation for the production of apfenella cheese using fermented red ginseng and bokbunja resulted in the lowest loss of fermented product of red ginseng and bokbunja. The loss ratios of red ginseng and bokbunja fermented products were determined by adding 5% of red ginseng and bokbunja fermented product to each stage of the manufacturing process and confirmed by polyphenol content in the final product. Therefore, the red ginseng and bokbunja fermented products were fixed by adding them in the pre - stage of affine gel formation.

Table 2 shows the change of polyphenol contents according to the amount of fermented product added at each step of the manufacturing process Manufacture process Polyphenol content Residual ratio to addition amount Before sterilization 665.7 18.0 When the starter is added 802.5 21.7 Curd formation time 772.9 20.9 Before whey minus 902.3 24.4 After whey minus 1616.1 43.7 Before molding 2906.7 78.6

In order to prepare apfenella cheese containing red ginseng and bokbunja fermented product, the fermented product was added in concentration before the molding, and the crush strength after the molding and compression was analyzed by texture meter to finally determine the addition concentration. In the case of aged cheeses, the addition and addition of a large amount of ingredients resulted in poor molding and squeezing, so that the aging was carried out in an unintended direction during the aging period.

The hardness decreased as the addition amount was increased and the cohesiveness, springness, gumminess and chewiness were decreased as compared with the control. Respectively. Therefore, when adding Apfenella cheese, the fermentation was fixed at 1%, and the amount of physicochemical and microbiological changes during aging was measured.

Table 3 shows the change of texture of apfenella cheese according to fermented water concentration Texture Addition concentration 0 0.5 1.0 1.5 2.0 2.5 Hardness (g) 104.00 83.50 99.50 68 75 77 Cohesiveness 0.17 0.19 0.28 0.13 0.2 0.26 Springiness (mm) 9.87 9.16 9.51 8.43 8.95 8.95 Gumminess (g) 43.40 23.80 35.70 32.70 28.20 30.20 Chewiness (mJ) 4.20 2.14 3.60 3.30 3.80 3.9

The final concentration of red ginseng and bokbunja fermented product for the preparation of apfenella cheese was 1.0%, and the addition time was fixed by the manufacturing method added at the stage before molding.

<Examples>

90 liters of crude oil and 10 liters of water were added and the crude oil was sterilized at 63 DEG C for 30 minutes and then cooled to 32 DEG C. [

0.003 parts by weight of FLORA-DANICA (CHR Hansen Co. Denmark: Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis, Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Cremoris ) was inoculated on 100 parts by weight of the crude oil , It was politics.

Then, 0.02 part by weight of calcium chloride and 100 parts by weight of crude oil were added to 100 parts by weight of the crude oil, followed by fermentation to prepare curd.

The curd was cut to 5 mm, stirred at 32 DEG C for 20 minutes, and then 10 liters of whey was removed.

Then, 10 L of water at 60 DEG C was added, and the mixture was stirred for 60 minutes. Then, 90 L of whey was removed, and the red ginseng and bokbunja fermented product was added to the curd so that the concentration thereof became 1%. The red ginseng and bokbunja fermented product was prepared by mixing 3% of red ginseng concentrate with 3% of bokbunja, sterilized at 100 ° C for 30 minutes, inoculated with Lactobacillus acidophilus (1.0 × ^{10 8} CFU / ml) Followed by cooling.

The curd added with the red ginseng and the bergamot fermented product was molded and compressed, and then washed in brine for 6 hours. After that, the product was dried in a refrigerating room for 3 days and then aged at 14 ° C to obtain a fermented red ginseng Respectively.

Claims (3)

Mixing water with crude oil;
Sterilizing the crude oil mixed with the water;
Cooling the sterilized crude oil;
Culturing the cooled crude oil by inoculating the lactic acid bacteria starter;
Adding calcium chloride and rennet to the crude oil to which the starter is added, and then fermenting the crude oil to produce a curd;
Cutting the curd, stirring the curd and whey, and removing whey from the curd;
Adding water to the curd and then removing whey after stirring;
Adding the red ginseng and bokbunja fermented product to the curd;
Molding the curd added with the fermented red ginseng and bokbunja, and pressing the curd;
Adding the curd; And
Drying the salt-added curd and aging the salt;
Wherein the red ginseng and bokbunja fermented product is prepared by mixing the red ginseng concentrate with the bokbunja at a ratio of 1: 1, sterilizing the mixture, inoculating the lactic acid bacteria of Lactobacillus acidophilus , fermenting the same, and cooling the red ginseng and bokbunja fermented product. Method of manufacturing cheese.
The lactic acid bacteria starter according to claim 1, wherein the lactic acid bacteria starter is Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactococcus lactis subsp. lactis, and Leuconostoc mesenteroides subsp. The present invention relates to a method for preparing apfenella cheese using fermented red ginseng and bokbunja.
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