KR101800315B1 - Chocoball coated lactic ferment containing freeze-drying mulberry and its manufacturing method - Google Patents
Chocoball coated lactic ferment containing freeze-drying mulberry and its manufacturing method Download PDFInfo
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- KR101800315B1 KR101800315B1 KR1020150176194A KR20150176194A KR101800315B1 KR 101800315 B1 KR101800315 B1 KR 101800315B1 KR 1020150176194 A KR1020150176194 A KR 1020150176194A KR 20150176194 A KR20150176194 A KR 20150176194A KR 101800315 B1 KR101800315 B1 KR 101800315B1
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- Prior art keywords
- lyophilized lyophilized
- chocolate
- lyophilized
- coated
- lactic acid
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- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/188—Oleic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1886—Stearic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2104—Anthocyanins
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Abstract
The present invention relates to a method for collecting and washing oysters, The collected frozen dough was stored in a freeze dryer at a temperature of minus 40 ° C and freeze-dried in a vacuum freeze-drying step in a vacuum freeze-drying in a freeze dryer having an internal temperature of 30 ° C to 35 ° C for 23 hours to 24 hours ; Drying the lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized surface; A chocolate coating step of coating the surface of the lactic acid bacterium-coated beads with a thickness of mm to mm by placing the lactic acid bacteria-coated beads having been subjected to the lactic acid bacteria coating step in a chocolate solution containing cacao or dark chocolate; And a drying and packaging step of drying the chocolate-coated beads by passing through the chocolate coating step to obtain a chocolate ring having a diameter of mm to mm and packaging it in a packaging container, and a process for producing the same .
In the present invention, lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized But it also has the effect of saving the original sour taste of Odie.
Description
The present invention relates to a lactic acid-bacteria-coated chocolate ring containing freeze-dried oil and a method for producing the same. More specifically, the present invention relates to a freeze- Coated choco ring containing a freeze-dried OD that can alleviate product damage due to moisture absorption during storage for a long period of time by improving the shelf life and palatability of the product, and to provide a manufacturing method thereof .
In general, White Mulberry (Mori Fructus), which is a fruit of Morus app., Moraceae, is used as an 'aphrodisiac' in oriental medicine and has been used as an athletic herb for long time, as well as for treating hangover, hypertension, diabetes, and aging Audi has organic acids such as carotene, tannic acid, malic acid, vitamin B1, vitamin B2, vitamin C and nocotin acid. Odin seeds contain fatty acids such as linoleic stearic acid, oleic acid and linoleic acid, and contain a large amount of anthocyanin-based pigments. Studies on the physiological activity of the audi performed in recent years have shown that it exerts excellent effects on relaxation of the aorta, antioxidation, anti-inflammation, inhibition of cholesterol and prevention of ischemic stroke. The content of calcium (Ca), potassium (K), and vitamin C is 14 times, 2 times, and 18 times higher than that of Fuji apple, and vitamin C is 1.5 times higher than citrus fruits.
As a result of the lack of systematic research on pre-cooling, storage and packaging conditions to maintain freshness as a fresh food, There were many problems in sales. In other words, the nutrients are generally high, but they are small in size compared to other fruits, have high storage stability due to high water content, and contain a large amount of physicochemical unstable anthocyanin pigments. to be.
In addition, the odor is more than 10% of the sugar, and if the fermentation heat treatment is performed at room temperature, the taste changes due to the fermentation heat, and if it touches the air, it is easily corroded and can not be stored for a long time. It is extremely limited. These audi are currently being produced and circulated at 300ha per year at most, and most of them are used as frozen and frozen storage, and are used as odi juice and olive oil. The production of raw and processed products reaches 10 billion won per year.
Such a need for a new processing technology that can minimize the change of anthocyanin pigment while maintaining its nutritional and functional properties. In addition, since the anthocyanin dye-containing Odi is less stable in light and heat, a minimum heating and non-heat processing method is required to minimize it.
Double lyophilization technology is a method of rapidly cooling and freezing cells containing water in food to sublimate the ice and drying it. It does not cause any extreme change in shape during drying, As a processing technology, it is used in the food industry sensitive to heat treatment. It is processed into powder, granule, snack and commercialized.
However, when such a lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lysine There is a problem in storage and the loss of nutritional and functionality can be minimized when the lyophilized product is sour and flavored with the edible product. However, since the original sour taste is mostly disappeared, .
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a novel method for improving the nutritional and functional properties of lyophilized, It is an object of the present invention to provide a lactic acid-bacteria-coated chocolate ring containing freeze-dried sesame seeds, which can prevent damage to the product due to moisture absorption at the time of use, and which can alleviate the sour taste of the original oak, and a process for producing the same.
In order to achieve the above object, the present invention provides a method for collecting and washing an orchid plant,
The collected frozen dough was stored in a freeze dryer at a temperature of minus 40 ° C and freeze-dried in a vacuum freeze-drying step in a vacuum freeze-drying in a freeze dryer having an internal temperature of 30 ° C to 35 ° C for 23 hours to 24 hours ;
Drying the lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized surface;
A chocolate coating step of coating the surface of the lactic acid bacteria-coated orchid with a thickness of 1.0 mm to 2.0 mm by placing the lactic acid-bacteria-coated orchid through the lactic acid bacteria coating step in a chocolate solution containing cacao or dark chocolate; And
And a drying and packaging step of drying the chocolate-coated orchid through the chocolate coating step to obtain a chocolate ring having a diameter of 10 mm to 20 mm and packaging the chocolate ring in a packaging container.
Lactic acid bacteria of the lactobacillus coating step, Streptococcus (Streptococcus) genus Lactococcus (Lactococcus) genus Enterococcus (Enterococcus) genus Lactobacillus bacteria (Lactobacillus), A Phedi O Rhodococcus (Pediococcus), A flow Pocono stock (Leuconostoc) At least one member selected from the group consisting of genus Weissella and genus Bifidobacterium .
Wherein the lactic acid-bacteria-coated liposomes coated with the lactic acid bacteria coating step are applied between the lactic acid bacteria coating step and the chocolate coating step in the presence of gelatin, casein, lecithin, dextran, gum acacia, Cholesterol, stearic acid, calcium stearate, sorbitan ester, phosphate, cellulose, polyvinylalcohol, and combinations thereof. (Solid lipid nanoparticles) selected from the group consisting of nanoparticles and nanoparticles.
Dried lactic acid bacteria-coated chocolate ring containing the lyophilized eddy produced by the above-described production method.
As described above, the present invention can improve the nutritive and functional properties of the lyophilized first-order lyophilized bacillus by applying the lyophilized bacillus firstly to improve the original taste, and further improve the storage and palatability by coating the second choclate, It is effective to prevent damages and to save the original sour taste of Odie.
It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an explanatory view for sequentially describing a method for producing a lactic acid bacteria-coated chocolate ring containing freeze-
FIG. 2 is a flow chart showing a process for producing a lactic acid bacteria-coated chocolate ring containing freeze-dried ODY, which is an embodiment of the present invention, in sequence according to time.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the user, the intention or custom of the operator, and the like.
Therefore, it goes without saying that the definition should be based on the contents throughout this specification.
A method for producing a lactic acid-bacteria-coated chocolate ring containing the lyophilized edible oil of the present invention comprises a collecting washing step (10) for collecting and washing an audi, a vacuum freeze drying step (20) for freeze drying the audi, A
The collecting washing step (10) is a step of collecting and washing the orchid plant.
The
The lactic acid
As the
The
The
The chocolate coating step (50) may include coating the surface of the lactic acid bacteria-coated bead with chocolate having a thickness of 1.0 mm to 2.0 mm by placing the lactic acid-bacteria-coated beads having been subjected to the nanoparticle coating step (40) in a chocolate solution containing cacao or dark chocolate 52). In order to obtain the
The drying and
10: collection washing step
20: vacuum freeze drying step 21: freeze-dried
22: Freeze dryer
30: Lactic acid bacteria coating step 31: Lactic acid bacteria
32: Edible oil
40: Nanoparticle coating step 41: Solid lipid nanoparticles
50: Chocolate coating Step 51: Chocolate
52: Chocolate 53: Molding frame
60: Dry packing step
Claims (4)
The frozen dough is stored in a freeze dryer (22) having an internal temperature of 30 [deg.] C to 35 [deg.] C for 23 to 24 hours in a vacuum state, A vacuum freeze-drying step (20) for obtaining a freeze-dried ODY (21) by drying;
Dried lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyophilized lyocyte lysate 31) is coated;
A chocolate coating step (50) of coating a chocolate (52) with a thickness of 1.0 mm to 2.0 mm on the surface of a lactic acid bacteria-coated orchid by placing the lactic acid bacteria-coated dough coated with lactic acid bacteria on the outer surface thereof in a chocolate solution containing cacao or dark chocolate; And
(60) for drying a chocolate-coated audi having passed through the chocolate coating step (50) to obtain a chocolate ring (51) having a diameter of 10 mm to 20 mm and packaging the same in a packaging container, Coated chocolate rings are manufactured,
Lactic acid bacteria of the lactobacillus coating step 30, Streptococcus (Streptococcus) genus Lactococcus (Lactococcus) genus Enterococcus (Enterococcus) genus Lactobacillus bacteria (Lactobacillus), A Phedi O Rhodococcus (Pediococcus), A flow Pocono Stock (Leuconostoc), a non-Cellar (Weissella) genus and Bifidobacterium (Bifidobacterium) by concentration of the at least one selected from the group consisting of a 10 10 ~ 10 11 CFU / ㎖ speed is to use, or use them as a powder in a liquid ,
Wherein the lactic acid bacteria coated chocolate ring containing the lyophilized edible oil has improved sour taste while preserving the sour taste of the lyophilized edible oil.
Between the lactic acid bacteria coating step 30 and the chocolate coating step 50, lactic acid bacteria coated with the lactic acid bacteria coated with the lactic acid bacteria coating step 30 are mixed with gelatin, casein, lecithin, dextran dextran, gum acacia, cholesterol, stearic acid, calcium stearate, sorbitan ester, phosphate, cellulose, polyvinyl alcohol ( polyvinyl alcohol, polyvinyl alcohol, polyvinyl alcohol, polyvinyl alcohol, polyvinyl alcohol, polyvinyl alcohol, polyvinyl alcohol, and combinations thereof. Method of manufacturing lactic acid-coated chocolate ring.
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| CN115316622B (en) * | 2022-07-06 | 2023-12-26 | 四川省亿尚农业旅游开发有限公司 | Mulberry freeze-dried fruit and preparation process thereof |
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