KR101947447B1 - Method for preparing fermented powder of lactobacillus containing Dioscorea bulbifera and use thereof - Google Patents

Abstract

The present invention relates to a method for producing lactobacillus-fermented powder containing Dioscorea polystachya and to a method for producing bread using the same. The lactobacillus-fermented powder containing the Dioscorea polystachya according to the present invention can be stored at the temperature of 4°C for three to four weeks and the temperature of at 25°C for one week without generation of harmful microorganisms, and as the lactobacillus is fermented, the contents of total polyphenols and total flavonoids including dioscin and diosgenin, which are main components of the Dioscorea polystachya, are increased, and the antioxidative activity is increased. In addition, as the lactobacillus-fermented powder containing the Dioscorea polystachya contains a large amount of lactobacillus which is beneficial to health, and is produced in the form of powder, the powder can be easily added to various foods to be used.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing a fermented powder of lactic acid bacteria containing a lactic acid bacterium,

The present invention relates to a method for producing a fermented powder of lactic acid bacteria containing a hemp, and a method for producing bread using the same.

It is cultivated mainly in Iksan and Jeongeup, but it is sticky due to mucin component. It is difficult to process and it is difficult to store. It is mainly sold as raw and powder. In the home, it is mainly consumed by mixing with honey, milk and yogurt. .

On the other hand, the domestic fermented food market is about 3.1 trillion won, of which the market is 738% YoY, with sales of 133.8 billion won in 2015.

Accordingly, the inventors of the present invention have completed the present invention by facilitating storage and consumption of hemp by developing a health-processed product in a powder form, which is an alkaline food rich in various inorganic components and grafted with a fermentation technique.

Korean Patent Publication No. 10-2012-0067321 Korean Patent No. 10-0811683

It is an object of the present invention to provide a process for producing a fermented powder of lactic acid bacteria containing a hemp.

Another object of the present invention is to provide a fermented powder of Lactobacillus sp.

It is another object of the present invention to provide a food comprising the fermented powder of the lactic acid bacteria containing the hemicellulase prepared according to the present invention.

The present invention provides a process for preparing a fermented powder of Lactobacillus containing Lactobacillus comprising the following steps:

Mixing the round powder and the purified water; Growing the mixture; Adding malt to the mixture; Saccharifying the malt-added mixture; Sterilizing the saccharified saccharified liquid at a high temperature; Inoculating the pasteurized saccharified liquid with the lactic acid bacteria; Fermenting the saccharified liquid inoculated with the lactic acid bacteria; And lyophilizing the fermented fermentation broth.

The present invention provides a fermented powder of Lactobacillus sp.

The present invention provides a food comprising the fermented powder of Lactobacillusthus having a round pot produced according to the present invention.

The food comprising the fermented powder of the lactic acid bacteria containing the hemp spores may be bread.

The fermented powder of lactic acid bacteria containing hemaglobin according to the present invention can be stored and stored at 4 ° C for 3 to 4 weeks and at 25 ° C for 1 week without generation of harmful microorganisms. As fermentation of lactic acid bacteria occurs, dioscin, the total polyphenol and total flavonoid content including diosgenin is increased and the antioxidant activity is increased and a large amount of lactic acid bacteria which are beneficial for health is contained and it is easy to be added to various foods as it is prepared in powder form.

1 is a schematic view showing a process for producing a fermented powder of lactic acid bacteria containing a hemp sponge according to the present invention.
FIG. 2 shows a fermented powder of Lactobacillus sp. Containing the Lactobacillus casei according to the present invention and rice bran prepared by adding the same.
Fig. 3 shows the dioscin content and the (right) ABTS inhibitory activity of the main component of the round hemp before and after (left) lactic acid fermentation.

The present invention provides a process for preparing a fermented powder of Lactobacillus containing Lactobacillus comprising the following steps:

Mixing the round powder and the purified water; Growing the mixture; Adding malt to the mixture; Saccharifying the malt-added mixture; Sterilizing the saccharified saccharified liquid at a high temperature; Inoculating the pasteurized saccharified liquid with the lactic acid bacteria; Fermenting the saccharified liquid inoculated with the lactic acid bacteria; And lyophilizing the fermented fermentation broth.

The mixing step may be a mixing of a round powder and a purified water at a weight ratio of 1: 2.

The step of increasing may be to increase the mixture at 100 < 0 > C for 15 minutes.

The step of adding the malt may be to add malt to the mixture to be added twice as much as the weight of the mixture.

The saccharification step may be performed at 60 to 70 ° C for 2 to 8 hours, more preferably at 65 ° C for 4 hours.

The pasteurizing step may be a pasteurization of the saccharified liquid at 121 DEG C for 15 minutes.

In the step of inoculating the lactic acid bacteria, the saccharified solution may be inoculated with 1% by volume of the whole solution of the lactic acid bacteria.

The lactic acid bacteria are Lactobacillus bacteria (Lactobacillus), A Phedi O Rhodococcus (Pediococcus), A Streptococcus (Streptococcus) genus Lactococcus (Lactococcus) genus Enterococcus (Enterococcus) genus, flow Pocono stock (Leuconostoc) in the bi Cellar ( Weissella) in or Bifidobacterium (Bifidobacterium) may be at least one selected from the group consisting of speed, but are not limited to, preferably within fool Lactobacillus bacteria (Lactobacillus), may be more preferably a Lactobacillus plantarum, Even more preferably Lactobacillus plantarum VL-I.

The fermentation may be carried out at 28 to 35 ° C for 1 to 3 days, more preferably at 30 ° C for 2 days.

In the present invention, the "round horse" is a plant belonging to the genus Dioscorea spp., And has been widely used for a long time as a nourishing, tonic, branch, It contains saponin diosgenin, dioscin, phenanthrene glycoside, and phenanthrene type batatasin I ~ V, allantoin, arginine, choline, globulin and others. In addition to the main amylose, There are many compounds such as choline, saponin and arginine which have the effects of digestive function improvement and nourishment and metabolism. Especially, they contain mucin, which is a mucin glycoprotein, Consumption of hemp extract is increasing.

The present invention provides a fermented powder of Lactobacillus sp.

The fermented powder of Lactobacillus enriched Lactobacillus of the present invention can be stored at 4 to 25 캜 for 1 week or more, and can be stored at 4 캜 for 3 weeks or more at 25 캜 for 1 week or more without deterioration or generation of harmful microorganisms.

A sugar may be further added to the fermented powder of the lactic acid bacteria having a round shape of the present invention according to the preference.

The sugar may be at least one selected from the group consisting of oligosaccharides, glucose, sugar, and fructose, but is not limited thereto.

The saccharide may be added in a concentration of 5 to 20 ° bx, but is not limited thereto.

The present invention provides a food comprising the fermented powder of Lactobacillusthus having a round pot produced according to the present invention.

The food comprising the fermented powder of the lactic acid bacteria containing the hemp spores may be bread.

In one embodiment of the present invention, when the fermented powder of the lactic acid bacteria of the present invention was added to the rice bran, the healthy rice bran with good quality and favorable taste could be produced.

The lactic acid bacteria fermented by the lactic acid bacteria prepared according to the present invention showed an increase in the total polyphenol and total flavonoid content and the antioxidative activity, including dioscin and diosgenin as main components of the fermented lactic acid bacteria. In addition, the total acidity and the viable cell count in the fermentation broth of lactic acid bacteria were excellent and contained a large amount of lactic acid bacteria which are beneficial to health.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Round horses  Preparation of fermented powder containing lactic acid bacteria

Round hull powder and purified water were mixed at a weight ratio of 1: 2 and the mixture was heated at 100 ° C for 15 minutes. Malt was added to the mixture thus prepared twice as much as the weight of the mixture and saccharified at 65 DEG C for 4 hours. The saccharified liquid had a sugar content of 17.0 ° Bx, a total sugar content of 104.25 mg / 100 g and a reducing sugar content of 37.3 mg / 100 g. Then, the saccharified liquid was pasteurized at 121 DEG C for 15 minutes, and lactic acid bacteria ( Lactobacillus plantarum VL-1) corresponding to 1 vol% of the total solution was inoculated and fermented at 30 DEG C for 2 days. The results of analyzing the characteristics of the fermented product before and after fermentation are shown in Table 1 below.

Glycation and fermentation conditions  pH Sugar content Total acidity (%) Viable cell count (cfu / ml) Example 1-1 65 ℃ Fermentation at 30 ℃ 5.31 / 3.55 18.2 / 17.8 0.39 / 1.42 1.91 * 10 ⁷ / 2.05 * 10 ⁹ Examples 1-2 65 ℃ Fermentation at 37 ℃ 5.36 / 3.58 18.3 / 17.9 0.39 / 1.35 2.01 * 10 ⁷ / 3.97 * 10 ⁷ Example 1-3 55 ℃ Fermentation at 37 ℃ 5.36 / 3.56 18.0 / 17.6 0.39 / 1.36 2.08 * 10 ⁷ / 4.67 * 10 ⁷

The results of the above measurement are described in order before / after fermentation. As shown in Table 1, when the fermentation was carried out under the conditions of Example 1-1 (fermentation at 65 ° C for saccharification at 30 ° C), it was confirmed that the number of viable cells increased 4-5 times as compared with other conditions.

In addition, 20 g of 80% methanol as an extraction solvent was added to 2 g of the fermented product fermented under various conditions according to Table 1, and the product was treated with ultrasonic waves (40 KHz) for 30 minutes for 3 times. Thereafter, And the antioxidant ability of the fermented product were measured (see Table 2).

Fermentation condition Polyphenol (ppm) Flavonoid (ppm) DPPH radical scavenging ability (%) Example 1-1 65 ℃ Fermentation at 30 ℃ 375.3 107.70 92.0% Examples 1-2 65 ℃ Fermentation at 37 ℃ 347.0 97.23 88.5% Example 1-3 55 ℃ Fermentation at 37 ℃ 386.5 69.01 90.8%

As shown in Table 2, it was confirmed that the fermented product produced according to Example 1-1 had the highest antioxidant ability.

Thereafter, the obtained fermentation broth was lyophilized to prepare a fermented powder of lactic acid bacteria containing a hemp (FIG. 1).

Preparation and Sensory Evaluation of Bread Using Fermented Powder of Lactic Acid Bacteria

The calorific value of the fermented powder of the lactic acid bacteria having a round shape of Example 1 was 3841.8 cal / g, which was lower than 4119.0 cal / g of the commercially available rice flour. 10% by weight of lactic acid bacteria fermented with lactic acid bacteria, and 10% by weight of fermented flour containing lactic acid bacteria were added, and then eggs, milk, etc. were added and kneaded for 15 minutes at room temperature for 10 minutes. % For 1 hour and then baked in an oven at 180 ° C for 12 minutes to prepare rice bread.

The appearance, the hardness and the acceptability of rice bread prepared by adding the fermented rice flour containing lactic acid bacteria and the fermented unfermented rice flour were investigated.

As a result, as shown in Table 3, the rice bran prepared by adding the fermented powder of the lactic acid bacteria containing the hemagglutinating agent was found to be suitable for the production of healthy rice bran with lower hardness and better taste than the rice bran prepared by adding the unfermented hemp powder.

division Cost (volume / weight) Hardness Likelihood Round horseshoe powder 2.96 ± 0.05 2092.2 ± 22.0 3.5 ± 0.52 Round horseradish bread 3.37 ± 0.02 2357.4 ± 21.0 3.3 ± 0.35

 * Symbol: 5 points (very good), 4 points (good), 3 points (normal), 2 points (poor), 1 point (very bad)

Before and after fermentation of lactic acid bacteria Rounded  Active ingredient content and antioxidant activity

As shown in Fig. 3, the content of diosin before and after the fermentation of lactic acid bacteria increased by 38.6% after the fermentation, as shown in Fig. 3, as a result of confirming dioscin content and ABTS inhibitory activity, respectively, before and after lactic acid fermentation. In addition, the antioxidative activity of ABTS was increased by 8.3%.

At saccharification time  Following Total , Change in reducing sugar content

The sugar content, total sugar and reducing sugar content of the saccharified liquid according to the saccharification time were examined. As shown in Table 4, as the saccharification time was increased, the total sugar and reducing sugar increased, but the saccharification time was 4 hours Respectively.

division Saccharification time (hr) 0 2 4 6 8 Brix (° Bx) 15.1 16.4 17.0 17.0 17.1 Total (ppm) 988.5 ± 0.1 1024.8 ± 0.0 1042.5 ± 0.8 1045.6 ± 0.2 1113.5 ± 0.4 Reducing sugar (ppm) 284.9 ± 1.35 365.4 ± 0.24 373.0 ± 0.23 392.5 + - 0.76 399.6 + - 0.67

Fermentation Characteristics by Fermentation Period according to Lactic Acid Bacteria

The total acidity, the sugar content, the pH and the number of viable cells of the fermented broth of Lactobacillus plantarum , Pediococcus inopinatus , and Lactobacillus sakei were measured for 2 to 8 days, respectively. As a result, The number decreased after two days.

division Fermentation period (days) Total acidity (%) Sugar content pH Viable cell count (cfu / ml) Lactobacillus plantarum 2 1.67 16.7 3.83 1.2 × 10 ¹⁰ 4 2.01 16.0 3.65 7.7 × 10 ⁹ 6 2.10 15.9 3.58 1.1 × 10 ⁹ 8 2.07 15.8 3.62 7.8 × 10 ⁸ Pediococcus inopinatus 2 1.48 16.5 4.08 1.3 × 10 ¹⁰ 4 1.70 16.4 3.70 4.6 × 10 ⁹ 6 1.92 16.2 3.62 2.1 × 10 ⁹ 8 2.03 16.1 3.67 1.4 x 10 ⁹ Lactobacillus sakei 2 1.05 16.4 4.37 1.4 x 10 ⁹ 4 1.31 16.4 4.07 7.0 × 10 ⁸ 6 1.71 16.1 3.97 2.7 × 10 ⁸ 8 1.79 16.1 3.95 4.7 × 10 ⁷

Fermentation according to kinds of lactic acid bacteria

Lactobacillus plantarum , Pediococcus inopinatus , Lactobacillus sakei As a result, the content of diosgen and diosgenin, which are main components of the round tuna, was examined for rounded tuna powder fermented with lactic acid bacteria for 2 days and untreated fermented lactic acid bacteria as a control. As a result, Diosin content was higher than that of untreated whole flour.

chief ingredient Lactobacillus plantarum Pediococcus inopinatus Lactobacillus
sakei Control dioscin (ppb) 92.7 95.7 101.1 66.9 diosgenin (ppb) 1.65 2.42 2.78 2.65

Functional Analysis of Fermented Rice Cultivars by Lactic Acid Bacteria

Lactobacillus plantarum , Pediococcus inopinatus , Lactobacillus sakei Antioxidant activity, total polyphenol and total flavonoid content were examined for the two rounds of fermented lactic acid bacteria fermented for 2 days and the untreated fermented lactic acid bacteria, respectively. As a result, lactic acid bacteria Lactobacillus The ABTS radical scavenging activity and the total polyphenol content of the plantarum - fermented cv.

division Lactobacillus plantarum Pediococcus inopinatus Lactobacillus sakei Control Antioxidant activity (%) ¹⁾ 42.0 25.5 30.6 33.7 Total polyphenol (ppm) 149.2 ± 1.1 120.0 + - 4.6 119.0 ± 1.1 128.9 ± 2.9 Total flavonoid (ppm) 83.72 + 0.75 79.87 ± 1.85 95.82 + - 2.69 83.76 ± 5.83

¹⁾ ABTS radical scavenging activity

Fermentation according to each kind Rounded  Fermentation characteristics

The total acidity, the sugar content, the pH and the number of viable cells were measured by adding 15 B Bx to the taste of the fermented powder of the lactic acid bacteria having a round shape in Example 1. The results are shown in Table 8, Respectively.

division Total acidity (%) Sugar content pH Viable cell count (cfu / ml) oligosaccharide 1.48 17.1 3.62 5.9 × 10 ⁹ glucose 1.47 16.9 3.61 5.7 x 10 ⁹ Sugar 1.43 17.1 3.64 6.5 × 10 ⁹ fruit sugar 1.46 17.0 3.63 9.9 x 10 ⁹

Fermentation characteristics and preference according to sugar (fructose) concentration

(Fructose) was added at various concentrations to improve the preference of the fermented powder of the lactic acid bacteria having a round shape of Example 1 and the acidity, the sugar content, the pH, the viable cell count and the overall acceptability were examined. As a result, The acidity and the preference were excellent.

division Acidity (%) Sugar content pH Viable cell count
(cfu / ml) Overall likelihood 5 ° Bx 1.26 5.3 3.35 5.5 × 10 ⁹ 3.7 10 ° Bx 1.48 10.5 3.48 1.64 × 10 ¹⁰ 4.2 15 ° Bx 1.82 15.4 3.55 1.07 × 10 ¹⁰ 4.5 20 ° Bx 1.97 20.3 3.61 1.20 x 10 ¹⁰ 3.9

Fermentation by storage period Rounded  Quality change

As shown in Table 10, the lactic acid fermentation broth was stored at 4 ° C for 3 weeks (1.0 × 10 ⁸ cfu / ml) and stored at 25 ° C for 1 (4 weeks) and 25 ℃ (1 week), and no harmful microorganisms (colon, general bacteria, mold) were found.

division Before storage 1 week 2 weeks 3 weeks 4 weeks 4 ℃ Acidity (%) 1.51 1.20 1.16 1.18 1.07 Viable cell count (cfu / ml) 1.1 × 10 ¹⁰ 1.5 x 10 ⁹ 2.3 × 10 ⁸ 1.1 x 10 ⁸ 2.8 x 10 ⁷ 25 ℃ Acidity (%) 1.60 1.02 - - - Viable cell count (cfu / ml) 1.4 × 10 ¹⁰ 1.0 × 10 ⁸ - - -

Claims (7)

Mixing the round powder and the purified water in a weight ratio of 1: 2;
Lt; RTI ID = 0.0 > 100 C < / RTI > for 15 minutes;
Adding the malt to the mixture thus prepared twice as much as the weight of the mixture;
Saccharifying the malt-added mixture at 65 DEG C for 4 hours;
Sterilizing the saccharified saccharified liquid at a high temperature;
Inoculating lactic acid bacterium (Lactobacillus plantarum VL-1) into the above-mentioned saccharified saccharified liquid;
Fermenting the saccharified liquid inoculated with the lactic acid bacteria at 30 DEG C for 2 days; And
And lyophilizing the fermented fermentation broth. ≪ RTI ID = 0.0 > 11. < / RTI >
delete delete delete A fermented powder of lactic acid bacteria containing a hemp, prepared by the method according to claim 1.
A food comprising the fermented powder of lactic acid bacteria containing the hemicellulose of claim 5.
The method according to claim 6,
Wherein the food is bread. ≪ Desc / Clms Page number 24 >

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