KR101916453B1 - The chicken skewered food sauce composition using the lcatic acid bacteria cultures of jujube - Google Patents

Abstract

The present invention relates to a sauce composition for chicken skewers using fermented lactic acid bacteria of jujube and a method for preparing the same, and more particularly, to a lactic acid fermented product of lactic acid bacteria fermented with lactic acid bacteria Lactobacillus plantarum DUIJ-1612 KCTC13170BP) obtained by fermenting jujube fermented with fermented jujuba fermented in a fermented jujube fermented with fermented lactic acid bacteria.
The present invention relates to a fermented jujube extract preparation step (S100) for producing lactic acid bacteria-fermented jujube extract by inoculating and fermenting lactic acid bacteria Lactobacillus plantarum DUIJ-16112, KCTC13170BP to a jujube extract and a lactic acid bacteria fermented jujube extract, Fructose, and soy sauce to form a first mixture (S200); a second mixing step (S300) of adding a tomato to the first mixture to form a second mixture (S300); and a second mixing step A fourth mixing step S500 of mixing starch, mushroom powder and garaganin into the third mixture to form a fourth mixture, and a third mixing step S400 of mixing the minced garlic and ginger to form a third mixture, And a heating step (S600) of heating the fourth mixture to 60 to 100 占 폚.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sauce composition for chicken skewers using fermented lactic acid bacteria of jujube,

The present invention relates to a sauce composition for a chicken skewer using a fermented product of lactic acid bacteria of jujube and a method for preparing the same, and more particularly, to a lactic acid fermented product of lactic acid bacteria Lactobacillus plantarum DUIJ-1612, accession no.: KCTC13170BP) in a jujube extract and fermenting the fermented jujube fermented jujube extract.

Sources have been used since ancient Roman times, and there are about 400-500 varieties of them, and the etymology is derived from Latin 'Salsa', meaning 'salt-based seasoning solution'.

The sauce adds flavor and color to the western dish to enhance appetite. It enhances the nutritional value by adding the sub ingredient. It helps the ingredients to be combined while cooking. It also serves as a lubricant that helps flavor and improves digestion. The importance of sauce is emphasized in order to enhance the taste and appearance of moisture.

In addition, the use of a variety of ingredients to create a new flavor, the taste of sauce, the taste of the main dish can be said to take up a large proportion of Western cuisine.

In the Food Code of the Republic of Korea, the term "source" refers to a mixture of spices, herbs, sugars, salt, vinegar, etc. added to the raw materials of animals and plants, or aged, Is defined as 'what is said to be'.

In Korea, the main ingredient of the food is cereals, and the seasonings are more developed than the sauces. Spices are made of various materials in order to produce the unique taste of the food while making the food.

Korean Patent Laid-Open No. 10-2005-0035993 proposes a sauce capable of softening meat and fish by using Saururus chinensis as a prior art for meat sauce, thereby helping digestion and absorption of meat, Korean Patent Laid-Open No. 10-2010-0118208 proposes a seasoning sauce composition for meat and fish containing ugum to eliminate the fishy and raw fishy smell, as well as to prevent stroke, supplement vitamins, Respectively.

The above-mentioned prior arts have a disadvantage in that although the functionalities are added, they have a bad influence on the flavor of meat dishes, and taste and flavor are not good.

As a technology for improving the flavor and preference of a dish, Korean Patent Laid-Open No. 10-1644617 and Korean Patent Publication No. 10-1606113 disclose a method for improving the flavor and texture of whole meat dishes And a method for producing the grape sauce composition for meat.

However, the above-mentioned prior arts are aimed at improving the flavor and functionality of meat such as pork and beef and improving flavor, and there is little technology for sauce for chicken and chicken skewers, which have recently been consumed rapidly.

On the other hand, jujube is the fruit of the seagrass and jujube,Zizyphus jujuba) And Indian jujube (Zizyphus mauritiana LAM), two species that are largely ecologically different are cultivated globally. It is distributed in Korea, China and Japan. It is distributed in southern Europe, southern Asia, and eastern part. In Korea, native species such as demodulation, boeun, and mountain jujube are distributed. The jujube leaves are elliptical, smooth, and three veins are distinctive. The leaves are elliptical. The leaves are thin and green, but they change to reddish brown. Jujube has a refreshing taste and unique fragrance, but it has a short harvesting period and is easy to soften while ripe. Dried jujube has high storage stability and wide range of use. It has no side effects due to overuse.

 Jujube has been added for sweetening in many oriental foods from time to time. Dyspepsia, colonic hyperplasia, and hypersensitivity symptoms. It also has the antioxidant effect that restores the function of the weakened intestines, strengthens the whole body, stabilizes the nerves and prevents aging. In the private sector, it has been known that steamed and dried ripe jujube, then eaten for a month to eliminate fever and constipation to stop fever and stop the cough.

 The most abundant component of jujube in the jujube is saccharides, which contains 24-31% of raw sugar and 58-65% of monosaccharides and polysaccharides in dried jujube. The main sugars are fructose, glucose, oligosaccharides, amino acids, Phenol, and vitamins A, B, and C, which have a high pharmacological effect. Saponin is also a major component of jujube, and is evenly distributed in fruits, seeds and roots. Vitamin, dietary fiber, flavonoid, and minerals possessed by jujube have antioxidant and anticancer effects. Jujube has good dietary fiber that adsorbs and excretes carcinogens. Beta carotene eliminates harmful active substances in the body. Function. Like this old saying, "If you do not eat jujube and get old," jujube is known as a functional food rich in phenolic substances.

 The previous studies on jujube fermentation showed that fermentation characteristics of wine, fermentation quality with jujube paste, quality characteristics of jujube kochujang, quality characteristics of jujube with jujube concentrate, storage stability of jujube, (A) pyrene-induced hepatic metabolism in rats fed hyperlipidemic rats. The effects of dietary β-carotene on the lipid metabolism in hyperlipidemic rats were investigated. And the effect on functional impairment were reported.

Lactic acid bacteria is one of the most beneficial microorganisms that can be used by humans. It is a non-pathogenic bacterium that can function in the intestines of humans and can function as a bacterium and bacterium. It ferments sugars to produce a large amount of lactic acid. And it requires a variety of nutrients. When fermented by the lactic acid bacteria, the flavor and flavor are enhanced, and the sensory characteristics are enhanced. Vitamin C (vitamin C) and various physiologically active substances are well preserved by the organic acid. Vitamin B ₁₂ It is known that vitamin K is synthesized and inhibits the growth and proliferation of spoilage bacteria and pathogenic bacteria, resulting in hygienic food.

Korean Patent Laid-Open No. 10-2005-0035993 Method for preparing meat and fish softener sauce using Saururus chinensis Korean Patent Application No. 10-2010-0118208 Sauce composition for meat and fish containing koji Korean Patent Laid-Open No. 10-1644617 A method for preparing a grape sauce composition for meat and a sauce composition thereof Korean Patent Laid-Open No. 10-1606113 A composition for grape sauce for meat and a method for producing the same

In order to solve the above problems, the object of the present invention is to provide a process for producing Lactobacillus spp. plantarum DUIJ-16112, KCTC13170BP) obtained by fermenting a fermented product obtained by inoculating and fermenting a lactic acid bacterium, preparing a source composition for chicken using the fermented product, and applying the fermented product to a chicken skewer And to provide a sauce composition for chicken skewers and a process for producing the same.

In order to solve the above problems, the present invention provides a method of preparing a sauce composition for chicken skewers using fermented product of lactic acid bacteria of jujube, which comprises inoculating and fermenting Lactobacillus plantarum (Lactobacillus plantarum DUIJ-16112, KCTC13170BP) A fermented jujube extract preparation step (SlOO) for producing an extract; A first mixing step (S200) of mixing the lactic acid bacteria fermented jujube extract with starch syrup, fructose, and soy sauce to form a first mixture; A second mixing step (S300) of adding tomato to the first mixture to form a second mixture; A third mixing step (S400) of mixing pepper, chopped garlic, and ginger to the second mixture to form a third mixture; A fourth mixing step (S500) of mixing starch, mushroom powder, and garachan to the third mixture to form a fourth mixture; And a heating step (S600) of heating the fourth mixture to 60 to 100 占 폚.

The step (S100) of extracting jujube fermented jujube extract comprises extracting jujube extract (S110) which extracts jujube extract at a predetermined temperature and time by cutting jujubes; Step S120 of inoculating the jujuba extract with 0.1 to 10% by volume of lactic acid bacteria Lactobacillus plantarum DUIJ-16112, KCTC13170BP; A fermentation step (S130) of fermenting the jujube extract inoculated with lactic acid bacteria; Sterilization step (S 140) of fermenting the fermented jujube extract to sterilize the fermented jujube extract.

The jujube extract is extracted at a concentration of 10 brix at 95 ° C for 6 hours, adjusted to a pH of 5.0 to 7.0, and then sterilized.

At this time, the jujube extract may be prepared and prepared from any one or more of jujube powder, jujube concentrate, dried matter of jujube, and jujube granules in addition to the above.

The fermentation step (S130) is characterized in that the jujube extract inoculated with lactic acid bacteria is fermented at 20 to 45 DEG C for 6 to 120 hours.

In the fermentation sterilization step (S140), the fermented jujube extract is heated and sterilized at 60 to 100 DEG C for 10 to 60 minutes, and filtered through a 1.0 microfilter filter.

In the first mixing step (S200), 5 to 15 parts by weight of starch syrup, 1 to 10 parts by weight of fructose, and 3 to 10 parts by weight of soy sauce are mixed with 100 parts by weight of the lactic acid bacteria fermented jujube extract.

In the second mixing step (S300), 5 to 30 parts by weight of tomatoes are mixed with 100 parts by weight of the jujube fermented jujube extract.

In the third mixing step (S400), 0.1 to 0.2 parts by weight of pepper, 0.1 to 0.5 parts by weight of chopped garlic, and 0.1 to 0 parts by weight of ginger are mixed with 100 parts by weight of the lactic acid fermented jujube extract.

In the fourth mixing step (S500), 5 to 10 parts by weight of starch, 3 to 10 parts by weight of mushroom powder, and 3 to 10 parts by weight of carrageenan are mixed with 100 parts by weight of the lactic acid fermented jujube extract.

In order to solve the above problems, the source composition for chicken skewers using fermented lactic acid bacteria of jujube according to the present invention is prepared by inoculating and fermenting lactic acid bacteria Lactobacillus plantarum DUIJ-16112, KCTC13170BP into jujube extract, 5 to 15 parts by weight of starch syrup, 1 to 10 parts by weight of fructose, 3 to 10 parts by weight of soy sauce, 5 to 30 parts by weight of tomato, 0.1 to 0.2 parts by weight of pepper, 0.1 to 0.5 parts by weight of chopped garlic, 0.1 to 0.5 parts by weight of ginger To 5 parts by weight of starch, 3 to 10 parts by weight of mushroom powder, and 3 to 10 parts by weight of carrageenan.

As described above, according to the sauce composition for chicken skewers using the fermented product of lactic acid bacteria of jujubes according to the present invention and the method for producing the same, lactic acid bacteria Lactobacillus ( Lactobacillus, plantarum DUIJ-1612, accession no.: KCTC13170BP) was inoculated into fermented jujube extract and fermented to produce sauce for chicken and chicken skewers. It is effective.

1 is a flow chart schematically showing a fermented product of lactic acid bacteria and a source preparation step of a jujube extract in a sauce composition for chicken skewers using the fermented product of lactic acid bacteria of jujubes according to the present invention and its preparation method.
FIG. 2 is a photograph showing an esculin reaction in an Escherichia culture medium of lactic acid bacteria (strain Nos. L-1 to L-19) firstly isolated in a source composition for chicken skewers using the fermented product of lactic acid bacteria of jujub .

FIG. 3 is a graph showing the relationship between the phylogenetic tree based on the 16S rRNA gene sequence of the standard isolate and the final isolate L1 (red) in the source composition for chicken skewers using fermented lactic acid bacteria of jujubes according to the present invention, Relationship diagram.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. The detailed description of the functions and configurations of the present invention will be omitted if it is determined that the gist of the present invention may be unnecessarily blurred.

FIG. 1 is a flow chart showing a method of preparing a sauce composition for chicken skewers using fermented lactic acid bacteria of jujube according to the present invention. Inoculation and fermentation of lactic acid bacteria Lactobacillus plantarum DUIJ-16112 and KCTC13170BP into jujube extract, A first mixing step (S200) of producing a jujube fermented jujube extract to produce a jujube extract, a first mixing step (S200) of mixing the fermented jujube extract of lactic acid bacteria with syrup, fructose and soy sauce to form a first mixture, A third mixing step (S400) of mixing pepper, chopped garlic and ginger to form a third mixture (S400); and a second mixing step (S500) in which starch, mushroom powder and carrageenan are mixed to form a fourth mixture, and a heating step (S600) in which the fourth mixture is heated to 60 to 100 占 폚. .

1. Isolation of lactic acid bacteria

1.1. Isolation of lactic acid bacteria

The fermented food samples used for the isolation of lactic acid bacteria were collected from dozens of kimchi dipped in households and restaurants and used as sample liquids. Each sample liquid was diluted with sterile distilled water to 10 ^-1 to 10 ^-5 , and then 0.004% BCP 100 μl aliquots were added to the commercially available MRS agar medium and cultured for 24 hours at 37 ° C. to isolate characteristic colonies of lactic acid bacteria from isolated colonies. The purely isolated lactic acid bacteria were inoculated on MRS agar slant medium, cultured at 37 ° C for 24 hours, and stored at 4 ° C in a refrigerator.

1.2. Of the final selection strains  Sequence analysis and phylogeny

The 16S rRNA gene of the finally selected strain was analyzed by sequencing and the similarity (%) between the isolated strain and the type strain on the database was confirmed using the NCBI database.

2. Production of jujube fermented jujube extract

2.1. Acquisition of Jujube Extract

The jujube was washed in running water, the foreign matter was removed, and the seeds were removed and used for extraction. The jujube extracts were prepared by adding 10% jujube fractioned in cold water, and extracting jujubes of 10 brix in jujube extracts at 95 ℃ for 6 hours.

2.2. Lactic acid fermentation of jujube extract

2.2.1. detach Lactic acid bacteria  Fermentation of Jujube Extract

The jujube extract (10 brix) was sterilized at 85 ° C for 10 minutes, cooled slowly at room temperature, and then inoculated with a pre-activated strain and fermented at 37 ° C for 72 hours to determine fermentation characteristics. .

2.2.2. Jujube Fermented  Sugar content, pH and Titratable acidity  Measure

The sugar content of the fermented jujube was measured by a refractometer (PR-201α, ATAGO, Japan). The pH of the jujuba fermented product was converted to the lactic acid content (%) using a pH meter (Metter Toledo Group, Switzerland) and the titratable acidity was neutralized to pH 8.3 with 0.1 N NaOH solution and consumed 0.1 N NaOH solution.

2.2.3. Jujube Fermented Viable cell count  Measure

The number of viable cell counts of jujubes fermented by fermentation was aseptically taken for a certain period of time during fermentation, then diluted appropriately with physiological sterilized saline and inoculated on a commercial MRS agar medium and expressed as the number of colonies after incubation at 37 ° C for 24 hours.

2.2.4. Preference check

To determine the suitability and composition of sauces, sauce and saute chicken meat were sown on a total of 40 students including university students (20 students, 20 students) and general students (30 students, 40 students, 20 students) The taste was evaluated by baking for 5 minutes. Likelihood evaluation was evaluated by the 9-point symbol scale method (very good = 9, very dissatisfied = 1) for appearance, smell, taste, texture,

3. Selection of lactobacilli

3.1. Isolating lactic acid bacteria from fermented foods

Among 30 strains isolated from a single colony in 26 fermented kimchi samples, 30 strains of lactic acid bacteria were isolated by morphologically differentiating colonies showing characteristics of lactic acid bacteria on MRS agar medium. The results of 30 lactic acid bacteria experiments using the Esculin agar method are shown in Fig. In 30 lactic acid bacteria, a black complex was observed around the colonies and it was judged to have beta-glucosidase activity. Of the 16 Escherichia coli strains, 119 were found to have black spot The size of the diameter was 5 mm or less. Seven strains having black spots (shown in FIG. 1) of about 15 mm or more were isolated through repeated experiments among them (Table 1).

3.2. For jujube extract fermentation Lactic acid bacteria  Selection

After adjusting the jujube extract to 10 brix, 8 isolates of lactic acid bacteria were inoculated and cultured at 37 ° C for 48 hours. The results of physicochemical examination of jujube fermented by strain are shown in Table 2. As a result of the test, L-1 was selected as the final fermented lactic acid bacterium in which the acid production ability and the highest number of lactic acid bacteria in juju fermented product were found among the 8 strains.

4. Identification of isolated lactic acid bacteria

The partial sequence of the 16S rRNA gene of the 25th most active strain among the finally selected strains was analyzed and compared with the NCBI blast DB. As a result, a comparative strain of Lactobacillus plantarum ( Lactobacillus plantarum WCFS1 n) was 100% similar to a strain of Lactobacillus plantarum as a comparative strain of the database, and a phylogenetic tree based on 16S rRNA gene sequence of the database- of allied relations are illustrated in Figure 3 to identify the final strains on the basis of these results Lactobaciilus plantarum and was the final named Lactobaciilus plantarum DUIJ-1612 patents deposited this strain in the Korea Research Institute of Bioscience and biotechnology biological resource Center trustee No. KCTC13170BP.

5. Review of Fermentation Conditions of Isolated Lactic Acid Bacteria Using Jujube Extract

After adjusting the jujube extract to 10 brix, the final isolated L-1 species of lactic acid bacteria were inoculated and cultured at 37 ° C for 72 hours. The results of physicochemical examination of jujubes fermented during 72 hours incubation period are shown in Table 4. After 48 hours of fermentation, the fermented product was fermented for 48 hours after fermentation.

The lactic acid fermentation broth according to Table 4 was or sterilized as it was to prepare the sauces of the following preparations, and the composition was prepared.

Preparation example  One

100 parts by weight of the jujube fermentation broth or the sterilizing liquid and 5 parts by weight of starch syrup, 1 part by weight of fructose, 3 parts by weight of soy sauce, 5 parts by weight of tomato, 0.1 part by weight of pepper, 0.1 part by weight of minced garlic, 0.1 part by weight of ginger, , 3 parts by weight of shiitake mushroom powder and 3 parts by weight of carrageenan were mixed and allowed to stand for 30 minutes. The mixture was spread on 10 g of chicken broth and cooked in an oven at 180 ° C.

Preparation example  2

10 parts by weight of tomato, 5 parts by weight of soy sauce, 10 parts by weight of tomato, 0.15 part by weight of pepper, 0.2 parts by weight of minced garlic, 0.13 parts by weight of ginger, 7 parts by weight of starch, , 5 parts by weight of mushroom powder, and 5 parts by weight of carrageenan were mixed and allowed to stand for 30 minutes. The mixture was spread on 10 g of chicken broth and cooked in an oven at 180 캜.

Preparation example  3

10 parts by weight of starch fermentation broth or sterilization liquid, 10 parts by weight of starch syrup, 7 parts by weight of fructose, 7 parts by weight of liver, 20 parts by weight of tomato, 0.17 part by weight of pepper, 0.35 part by weight of minced garlic, 0.15 part by weight of ginger, , 7 parts by weight of mushroom powder, and 7 parts by weight of Garragana were mixed and allowed to stand for 30 minutes. The mixture was spread on 10 g of chicken broth and cooked in an oven at 180 캜.

Preparation example  4

10 parts by weight of fructose, 10 parts by weight of soy sauce, 30 parts by weight of tomato, 0.2 part by weight of pepper, 0.5 part by weight of ground chopped garlic, 0.2 part by weight of ginger, 10 parts by weight of starch, , 10 parts by weight of mushroom powder, and 10 parts by weight of Garragana were mixed and allowed to stand for 30 minutes. The mixture was spread on 10 g of chicken broth and cooked in an oven at 180 캜.

Comparative Example  1 to 4

In the above Preparation Examples 1 to 4, instead of the jujube fermentation broth or 100% by weight of the germicidal liquid, the jujube extract was added and prepared. As Comparative Examples 1 to 4, sauces were prepared and mixed as in Preparation Examples 1 to 4, Then, the mixture was spread on a 10 g portion of chicken meat and baked in an oven at 180 DEG C to prepare Comparative Examples 1-4.

6. Sensory Evaluation

The preparation examples and the comparative examples were prepared and 40 people were subjected to sensory evaluation and their preference was examined. The sensory evaluation was evaluated by taste score, texture, flavor, and overall acceptability with a total score of 9 points. Very good score was 9 points, and 1 point was very disliked. The scores were expressed as the value obtained by rounding off the mean value to the second decimal place using the sequential decreasing method. All samples were prepared and evaluated at room temperature. 10 g of each sample was placed in the mouth, chewed to stimulate the inside of the mouth and spit out. The next sample was rinsed with water before evaluation and the next sample was evaluated after 10 minutes. The average value of the sensory evaluation is shown in Table 5 below.

As shown in Table 5, it was found that the chicken skewers of Preparation Examples 1 to 4 exhibited higher aroma, taste, texture and overall acceptability than the comparative examples. Therefore, fermented jujube fermented jujube fermented with jujube fermented by this technology was found to affect sensory evaluation and acceptability of chicken skewers.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken as a limitation of the scope of the present invention. Or modify it. The scope of the invention should, therefore, be construed in light of the claims set forth to cover many of such variations.

Korea Biotechnology Research Institute KCTC13170BP 20161213

Claims (10)

A method for preparing a chicken skewer sauce composition using a lactic acid fermented product of jujube,
A step (S100) of producing a fermented jujube fermented Lactobacillus japonica extract to produce a fermented jujube extract of lactic acid bacteria by inoculating and fermenting lactic acid bacteria Lactobacillus plantarum DUIJ-16112, KCTC13170BP into a jujube extract;
A first mixing step (S200) of mixing 5 to 15 parts by weight of starch syrup, 1 to 10 parts by weight of fructose, and 3 to 10 parts by weight of soy sauce with respect to 100 parts by weight of the lactic acid fermented jujube extract;
A second mixing step (S300) of mixing the first mixture with 5 to 30 parts by weight of tomatoes per 100 parts by weight of the fermented jujube extract of lactic acid bacteria to form a second mixture;
A third mixing step (S400) of mixing 0.1 to 0.2 parts by weight of pepper, 0.1 to 0.5 parts by weight of chopped garlic and 0.1 to 0.2 parts by weight of ginger to 100 parts by weight of the lactic acid bacteria fermented jujube extract, ;
5 to 10 parts by weight of starch, 3 to 10 parts by weight of mushroom powder and 3 to 10 parts by weight of carrageenan are mixed with 100 parts by weight of lactic acid bacteria fermented jujube extract to form a fourth mixture (S500 )Wow;
And a heating step (S600) of heating the fourth mixture to 60 to 100 DEG C,
The lactic acid fermented jujube extract preparation step (SlOO)
A jujube extract extraction step (S110) of cutting a jujube to extract a jujube extract at a predetermined temperature and time;
Step S120 of inoculating the jujuba extract with 0.1 to 10% by volume of lactic acid bacteria Lactobacillus plantarum DUIJ-16112, KCTC13170BP;
A fermentation step (S130) of fermenting the jujube extract inoculated with lactic acid bacteria;
Sterilization step (S 140) of sterilizing fermented jujube extract,
The jujube extract extraction step (S110)
The jujube was cut, and extracted at a concentration of 10 brix (brix) at 95 ° C for 6 hours, adjusted to a pH of 5.0 to 7.0, and then sterilized to obtain a jujube extract,
The lactic acid bacteria Lactobacillus plantarum DUIJ-16112 and KCTC13170BP are characterized in that they have beta-glucosidase activity
(JP) METHOD FOR PREPARING SOURCE COMPOSITION FOR PIEZZOKE SKIRT USING LIQUID BIOPLASTIC FERMENTATION IN JAPAN
delete delete The method according to claim 1,
The fermentation step (S130)
Wherein the jujube extract inoculated with lactic acid bacteria is fermented at 20 to 45 DEG C for 6 to 120 hours
(JP) METHOD FOR PREPARING SOURCE COMPOSITION FOR PIEZZOKE SKIRT USING LIQUID BIOPLASTIC FERMENTATION IN JAPAN
The method according to claim 1,
The fermentation sterilization step (S140)
Fermented jujube extract is heated and sterilized at 60 to 100 DEG C for 10 to 60 minutes and filtered through a 1.0 microfilter filter
(JP) METHOD FOR PREPARING SOURCE COMPOSITION FOR PIEZZOKE SKIRT USING LIQUID BIOPLASTIC FERMENTATION IN JAPAN
delete delete delete delete In a sauce composition for chicken skewer using fermented lactic acid bacteria of jujube,
5 to 15 parts by weight of starch syrup, 1 to 10 parts by weight of fructose, 3 to 10 parts by weight of soy sauce were added to 100 parts by weight of lactic acid bacteria fermented jujube extract prepared by inoculating and fermenting Lactobacillus plantarum (Lactobacillus plantarum DUIJ-16112, KCTC13170BP) 10 to 30 parts by weight of tomato, 0.1 to 0.2 parts by weight of pepper, 0.1 to 0.5 parts by weight of chopped garlic, 0.1 to 0.2 parts by weight of ginger, 5 to 10 parts by weight of starch, 3 to 10 parts by weight of mushroom powder, And 3 to 10 parts by weight of lead, followed by heating to 60 to 100 占 폚,
The lactic acid fermented jujube extract
The jujube was cut and the juice was extracted at a concentration of 10 brix at 95 ° C for 6 hours, adjusted to a pH of 5.0 to 7.0, and then sterilized to obtain a jujube extract. To the jujube extract, 0.1 to 10% Lactobacillus plantarum (Lactobaciilus plantarum DUIJ-16112, KCTC13170BP) was inoculated with lactic acid bacteria inoculated with jujube extract, fermented and sterilized,
The lactic acid bacteria Lactobacillus plantarum DUIJ-16112 and KCTC13170BP are characterized in that they have beta-glucosidase activity
Sauce composition for chicken skewer using lactic acid fermented product of jujube.

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