KR102015783B1 - Black ginseng fermented jelly and its manufacturing method - Google Patents

Abstract

The present invention relates to black ginseng fermented jelly and a method of preparing the same, and more specifically, to a method of preparing black ginseng fermented jelly, which comprises: a fermented liquid preparing step of preparing black ginseng-lactobacillus fermented liquid using Lactobacillus plantarum SRCM 102370 having an accession number of KFCC 11812P as lactobacillus; an auxiliary material preparing step of preparing auxiliary materials by measuring the same; a mixing step of mixing the black ginseng-lactobacillus fermented liquid with the auxiliary materials to prepare a mixture thereof; a stirring step of stirring the mixture; a filling step of filling a package container with the stirred mixture and sterilizing the mixture; and a mixture cooling step of preparing black ginseng fermented jelly by cooling the sterilized mixture. In addition, the present invention relates to black ginseng fermented jelly prepared by the method of preparing black ginseng fermented jelly. According to the present invention, it is possible to provide low-calorie black ginseng fermented jelly.

Description

Black ginseng fermented jelly and its manufacturing method

The present invention relates to a black ginseng fermented jelly and a method for producing the same, more specifically, black ginseng fermentation broth as a raw material is easy to absorb the black ginseng in the body, the intrinsic bitter taste is reduced, easy to ingest black ginseng fermentation jelly and It relates to a manufacturing method thereof.

Ginseng is classified into ginseng, white ginseng, taeguksam and red ginseng according to processing methods. In general, it is reported that the type of hemp is changed according to the fumigation and processing method and its functional ingredient is also increased.

Since the early 2000s, a process of steaming ginseng was developed using the principle of nine steaming and nine drying, which is a kind of numerical method of Chinese medicine, focusing on Geumsan area. The process of steaming and drying was repeated, and the color became black. The ginseng obtained through the process was called black ginseng.

It is known that black ginseng is differentiated from conventional red ginseng in terms of appearance characteristics and ingredients, and physiologically active ingredients including Rg3 are more red ginseng than ginseng, and black ginseng is higher than red ginseng. In addition, the content of ginsenoside Re, Rf, Rg1, Rg2 and Rh1 is also known to increase in black ginseng than other ginseng products.

Accordingly, the black ginseng was designated as a new item of ginseng in addition to the existing ginseng, white ginseng, taeguksam, and red ginseng by the revision of the ginseng industry law in 2012.

Therefore, a variety of health supplements recently utilized black ginseng, black ginseng concentrate, black ginseng ring. Black ginseng tea, black ginseng slices, black ginseng candy and other products have been developed and marketed, but black ginseng products are difficult to consume due to the inherent bitter taste and constraints of polymer raw materials.

Therefore, in order to improve such a difficulty, Korean Laid-Open Patent Publication No. 10-2017-0103722 “Black Ginseng Coffee and its Manufacturing Method” has been filed with a manufacturing method for preparing coffee by mixing roasted coffee and roasted black ginseng.

However, according to Korean Patent Laid-Open Publication No. 10-2017-0103722 "Black ginseng coffee and its manufacturing method", the coffee is not preferable for the elderly and children intake, the problem is that the intake of both age and sex is not easy.

1. Korean Patent Publication No. 10-2017-0103722

The present invention was devised to solve the above problems, the black ginseng lactic acid bacteria fermentation broth as a raw material is easy to absorb in the body of black ginseng, the intrinsic bitter taste is reduced, easy to consume for all ages, black ginseng fermented jelly and its manufacturing method The purpose is to provide.

The present invention to solve the above problems

Fermentation broth preparation step of inoculating Lactobacillus plantarum SRCM 102370 with accession number KFCC11812P to black ginseng powder solution to ferment black ginseng powder solution, and then sterilizing and cooling the fermented black ginseng powder solution to produce black ginseng lactic acid fermentation broth;

A subsidiary material preparation step of measuring and preparing the subsidiary material;

A mixing step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth and an ingredient;

A stirring step of stirring the mixture;

A filling step of sterilizing and then filling the stirred mixture in a packaging container;

It provides a black ginseng fermentation jelly manufacturing method comprising a mixture cooling step of cooling the sterilized mixture to produce black ginseng fermentation jelly.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the subsidiary material includes sweetener, enzyme stevia, sucralose, dietary fiber, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate and vitamin C. It can be characterized by.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the sweetener may be characterized in that one of erythritol and lacchurose.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the subsidiary material may further include a red ginseng concentrate and a food additive, and the food additive may include one or more of purified water and a concentrate.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the subsidiary material may be characterized in that it further comprises a yogurt flavor powder.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the method for producing black ginseng fermented jelly may further include a flavoring agent adding step of adding flavoring agent to the stirred mixture after the stirring step.

In the method for producing black ginseng fermented jelly according to the present invention as described above, the subsidiary material may further include kiwi and papaya.

In order to achieve another technical problem, the present invention provides a black ginseng fermented jelly prepared by the method for producing black ginseng fermented jelly according to the present invention as described above.

According to the black ginseng fermentation jelly according to the present invention configured as described above and a manufacturing method thereof, it is possible to provide a black ginseng fermentation jelly excellent in the body absorption of black ginseng components, including black ginseng lactic acid bacteria fermentation broth.

In addition, since it contains erythritol as a sweetening agent, it is possible to provide a low calorie black fermented jelly.

In addition, it contains lacchurose as a sweetener, and thus can provide black fermented jelly which is safe for all ages from infants, pregnant women to the elderly, and has the effect of inhibiting the growth of harmful bacteria such as Escherichia coli.

In addition, the addition of vegetable concentrate can provide black ginseng fermented jelly easy to ingested by all ages.

In addition, the final fermentation material of the present invention can be applied to various food fields in the form of increased body absorption in the manufacturing of not only jelly, but also other processed products,

1 is a flow chart of black ginseng fermented jelly and a method for producing the same according to an embodiment of the present invention.
Figure 2 is a flow chart showing the fermentation broth preparation step of the black ginseng fermentation jelly and its preparation method according to an embodiment of the present invention.
Figure 3 is a test report of the black fermented jelly according to the first embodiment of the present invention.
4 is a result of TLC analysis confirming the conversion of ginsenoside Rb1 to Rg3 and CK of the comparative strains KCTC 3035, SRCM 102226, SRCM 102370.
Figure 5 is a graph of pH change by black ginseng powder concentration, strain inoculation concentration according to fermentation time.
6 is a graph showing the change in total acidity of black ginseng powder concentration and strain concentration according to fermentation time.
Figure 7 is a graph showing the change in viable cell number (Log CFU / mL) by the concentration of black ginseng powder, strain concentration according to fermentation time.
8 is a graph showing a result of comparing the content of the free amino acid of the comparative example and the embodiment of the present invention.
(A) and (b) of FIG. 9 are graphs showing changes in splenocyte viability according to Comparative Examples and Examples of the present invention (after 24 hours).
10 (a) and 10 (b) are graphs showing changes in cell proliferation rate of splenocytes treated with Cy according to a comparative example and an embodiment of the present invention (after 24 hours).
(A) and (b) of FIG. 11 are graphs showing changes in YAC-1 cell viability according to the comparative example and the embodiment of the present invention (after 24 hours).
12 (a) and (b) are graphs showing changes in NA cell activity according to the comparative example and the embodiment of the present invention (after 24 hours).

Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.

Technical terms used in the present invention are merely used to describe specific embodiments, and it should be noted that they are not intended to limit the present invention, and technical terms used in the present invention are not specifically defined in the present invention. Unless otherwise, the present invention should be construed in the sense generally understood by those skilled in the art, and should not be construed in an excessively inclusive sense or in an excessively reduced sense.

In addition, when the technical terminology used in the present invention is an incorrect technical term that does not accurately express the spirit of the present invention, it should be replaced with a technical term that can be properly understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted as defined in the dictionary or according to the context before and after, and should not be interpreted in an excessively reduced sense. As used herein, the singular forms "a", "an" and "the" include plural forms unless the context clearly indicates otherwise. In addition, the terms "comprise", "comprise" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It is to be understood that it does not exclude in advance the possibility of the presence or the addition of one or more other features or numbers, steps, actions, components, parts or combinations thereof.

Hereinafter, the black ginseng fermented jelly and its preparation method according to a preferred embodiment of the present invention will be described in detail with reference to FIGS.

1 is a flow chart of black ginseng fermented jelly and a method for producing the same according to an embodiment of the present invention, Figure 2 is a flow chart showing the fermentation broth preparation step of the fermentation broth of black ginseng according to an embodiment of the present invention, Figure 3 This is a test report of black ginseng fermentation jelly according to the first embodiment of the present invention.

Black ginseng fermentation jelly manufacturing method according to a first embodiment of the present invention, as shown in Figures 1 to 3, fermentation broth preparation step (S100), subsidiary material preparation step (S200), mixing step (S300), stirring step (S400) It may include a filling step (S600) and the mixture cooling step (S700).

First, the fermentation broth preparation step (S100) may include a culture step (S110) and a fermentation broth manufacturing step (S120) to prepare a fermentation broth of lactic acid bacteria by culturing the black ginseng powder solution using lactic acid bacteria.

The culturing step (S110) is a step of fermenting black ginseng powder solution by culturing lactic acid bacteria, wherein the lactic acid bacteria have probiotic activity (acid resistance, bile resistance, etc.) and enzyme activity are secured, and also exhibit excellent antimicrobial activity. The center is Lactobacillus plantarum SRCM 102370, accession number KFCC11812P, deposited December 12, 2018.

The Lactobacillus plantarum SRCM 102370 was identified as Lactobacillus plantarum as a strain established by separating and cultivating from Altari kimchi at the (R) Fermentation Microbial Industry Promotion Agency. Specifically, it has excellent acid resistance, bile resistance and enzymatic activity, and has antibacterial activity, which is excellent in inhibiting food poisoning harmful microorganisms, can convert ginsenosides, and has good fermentation ability against black ginseng.

More specifically, lactic acid bacteria are added to 1-2% black ginseng powder solution and then fermented at 30-45 ° C. temperature for 40-55 hours. Preferably, lactic acid bacteria are added to 1% black ginseng powder solution at 37 ° C. It can be fermented for 48 hours.

Lactic acid bacteria ferment the black ginseng powder solution to break down large saponin molecules into small saponin molecules such as Rg3, Rh1, Rh2, etc., so that the functional ingredients unique to black ginseng can be easily absorbed into the body.

1% black ginseng powder solution is an extract containing 1% of black ginseng components extracted by the powder solution method, and the powder solution refers to a powder solution obtained by mixing dry black ginseng into fine particles and mixing 1% weight powder with purified water. .

Accordingly, unlike the conventional extraction method, black ginseng is added to the whole without adding black ginseng to water, so that the insoluble nutrients can be easily ingested and the intake rate is increased.

In addition, in the process of drying black ginseng, the product is less commercially available powdered to use as a raw material can reduce the economic loss.

At this time, when less than 1% of the components of the black ginseng powder, the growth of lactic acid bacteria is not smooth, if the content exceeds 2%, there is a problem that the large efficiency does not occur in the growth activity of lactic acid bacteria may be inefficient.

In addition, when the fermentation temperature is less than 30 ℃, the growth of lactic acid bacteria is not smooth, if the temperature exceeds 45 ℃, may cause problems that the lactic acid bacteria can be killed.

In addition, when the fermentation time is less than 40 hours, the growth of lactic acid bacteria is not smooth, and when more than 55 hours, over fermentation occurs, lactic acid production may increase, causing differences with the target quality.

According to this, as described in the following [Experimental Example 1], when the fermentation is completed, lactic acid bacteria in the black ginseng lactic acid bacteria fermentation broth shows a high lactic acid bacteria value of 10 ⁸ CFU / ml has the effect of effectively absorbing the functional ingredients unique to black ginseng in the body.

Fermentation broth production step (S120) is a step of producing a black ginseng lactic acid bacteria fermentation by sterilizing and cooling the black ginseng powder solution fermented by the culture step (S110), more specifically, the fermented black ginseng powder solution is heated to a temperature of 80 ~ 90 ℃ After sterilization for 15 to 30 minutes, it is cooled at 45 ~ 55 ℃ temperature, preferably sterilized by heating to 85 ℃ temperature can be cooled at 50 ℃ temperature.

At this time, the sterilization temperature is the sterilization temperature in consideration of the pH of the product is set to 85 ℃, 30 minutes to the maximum temperature and time for the purpose of preventing the difference in product properties.

In addition, when the cooling temperature is less than 45 ℃, there is a fear of contamination of various bacteria floating in the air during jelly production, if it exceeds 55 ℃, may cause a problem that it is sufficiently cooled and inefficient.

According to this, there is no additional fermentation occurs when the black ginseng fermentation jelly is produced can be produced black ginseng fermentation jelly with a uniform quality.

Next, the subsidiary material preparation step (S200) is a step for preparing the subsidiary material, wherein the subsidiary material is a sweetener, enzyme stevia, sucralose, dietary fiber, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate and vitamin C. It may include.

At this time, the sweetener includes a low calorie erythritol to control the sugar content, and thus, it is possible to prepare a black ginseng fermented jelly having a lower calorie than conventional jelly including sugar.

In addition, the dietary fiber includes an indigestible maltodextrin, thereby producing a black ginseng fermented jelly to help smooth bowel activity.

In addition, by adding konjac powder instead of the existing agar can be produced black ginseng fermented jelly maximized the texture.

Next, the mixing step (S300) is a step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth prepared in the fermentation broth preparation step (S100) and the raw materials prepared in the subsidiary material preparation step (S200), 90 ~ 92 parts by weight of black ginseng lactic acid fermentation broth, sweetener 5 ~ 6 parts by weight, enzyme stevia 0.005 ~ 0.015 parts, sucralose 0.02 ~ 0.03 parts, dietary fiber 1.8 ~ 2.2 parts, konnyaku powder 0.05 ~ 0.15 parts, xanthan gum 0.18 ~ 0.22 parts, locus bean gum 0.45 ~ 0.55 parts Part, 0.35-0.45 parts by weight of carrageenan, 0.13-0.17 parts by weight of citric acid, 0.08-0.12 parts by weight of trisodium citrate, and 0.03-0.09 parts by weight of vitamin C.

More specifically, 91 parts by weight of black ginseng lactic acid bacteria fermentation broth, 5.465 parts by weight of erythritol, 0.01 parts by weight of enzyme stevia, 0.025 parts by weight of sucralose, 2 parts by weight of indigestible maltodextrin, 0.1 parts by weight of konjac powder, 0.2 parts by weight of xanthan gum, 0.5 parts of locus beans gum Part, carrageenan may include 0.4 parts by weight, citric acid 0.15 parts by weight, trisodium citrate 0.1 parts by weight, vitamin C 0.05 parts by weight.

In addition, the mixture is sweet sugars, sugars, stevia, sucralose, konjac powder, xanthan gum, locust bean gum, carrageenan, and acidity regulators citric acid, trisodium citrate, and vitamin C. It is preferable to prepare by mixing each.

At this time, when the black ginseng lactic acid bacteria fermentation broth is less than 90 parts by weight, the unique flavor of black ginseng is lowered, when exceeding 92 parts by weight, a unique bitter taste appears may cause a problem that the consumer's preference decreases.

In addition, when sweeteners, enzymes stevia and sucralose, which exhibit sweet taste, are less than the preferred parts by weight, the bitterness inherent in black ginseng may appear, and when it exceeds the preferred parts by weight, the sweetness may be excessive and the consumer's preference may decrease. .

In addition, when the dietary fiber is less than 1.8 parts by weight, the bowel activity promoting effect is insignificant, and when it exceeds 2.2 parts by weight, a problem that causes abdominal pain may occur.

In addition, when the jelly material konjac powder, xanthan gum, locus bean gum, carrageenan is less than the preferred parts by weight, the viscosity of the jelly and the effect of improving the emulsion safety is insignificant. The problem that the degree of preference decreases may occur.

In addition, when citric acid, trisodium citrate, and vitamin C, which adjust the acidity, are less than the preferred parts by weight, the bitterness of the black ginseng is inherent, and when it exceeds the preferred parts by weight, the acidity and salty taste are excessive, resulting in deterioration of consumer preference. This can happen.

That is, according to the optimum conditions of the weight ratio as described above can be produced black ginseng fermented jelly with a marked increase in taste and preference.

In addition, the subsidiary material may further include 2-3 parts by weight of kiwi and 3-4 parts by weight of papaya in order to reduce bitterness peculiar to black ginseng fermentation jelly and to help smooth digestion.

Kiwi is rich in actinidine, a proteolytic enzyme that aids in the digestion of proteins, and has an effect of preventing indigestion.

Papaya is rich in papain and chemopapine, which give it a digestive effect, which helps digestion and relieves constipation.

At this time, if the kiwi is less than 2 parts by weight, the indigestion prevention effect is insignificant, and if it exceeds 3 parts by weight, the sweetness is excessive, the consumer's preference may be reduced.

In addition, if papaya is less than 3 parts by weight, the digestive effect is insignificant, and if it exceeds 4 parts by weight, the sweetness is excessive, there may be a problem that the consumer's preference decreases.

Next, the stirring step (S400) is a step of heating and stirring the mixture, sugar and gum are first mixed and added, and then stirred for 5 to 10 minutes at 80 ~ 85 ℃ temperature, then acidity regulator and black ginseng lactic acid fermentation broth, Add dietary fiber and stir for 5-10 minutes.

At this time, when the stirring temperature is less than 80 ℃, the mixture is not properly mixed, the overall quality is lowered, if it exceeds 85 ℃, the mixture is sufficiently mixed may cause a problem that inefficient.

In addition, if the stirring time is less than 5 minutes, the mixture is not mixed properly, the overall quality is lowered, if it exceeds 10 minutes, the mixture may be sufficiently mixed and may cause a problem of inefficiency.

Next, the filling step (S600) is a step of sterilizing the mixture after filling into the packaging container, preferably 20g by filling the packaging container can be sterilized at 80 ~ 90 ℃ temperature.

At this time, if the sterilization temperature is less than 80 ℃, the sterilization of the mixture does not occur sufficiently, if it exceeds 90 ℃, product properties may vary.

Next, the mixture cooling step (S700) is a step of cooling the sterilized mixture to produce a black sam fermentation jelly, it is cooled at a temperature of 15 ~ 25 ℃, preferably can be cooled at a temperature of 20 ℃.

Next, the method for preparing black ginseng fermented jelly according to the second embodiment of the present invention is effective for the elderly because the risk of causing upset stomach may occur when the elderly (children, infants and the elderly) excessively use erythritol as a sweetener of the subsidiary material. Sweeteners may be formed into lacchurose for ingestion.

In addition, the weight ratio of the mixture prepared in the mixing step (S300) may be different from the first embodiment to reduce the bitter taste peculiar to black ginseng so that the elderly can easily ingest.

In addition, red ginseng concentrate, food additives and yogurt-flavored powder may further be included as a subsidiary material of the subsidiary material preparation step (S200), and after the stirring step (S400), a flavoring agent addition step (S500) may be further included.

At this time, the other manufacturing method is the same as the manufacturing method of the black ginseng fermentation jelly according to the first embodiment will be omitted.

First, the subsidiary material preparation step (S200) may include a sweetener, enzyme stevia, sucralose, dietary fiber, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, red ginseng concentrate and food additives. have.

In this case, the sweetening agent may include lactose, which has been spotlighted as a probiotic product.

Lactose is an isomer of lactose, a peat sugar present in milk, safe for all ages from infants, pregnant women to the elderly, and is effective in the treatment of intestinal bifidus bacteria and for the treatment of irritable bowel symptoms and chronic constipation. Has the effect of inhibiting the growth of bacteria.

In addition, the food additive includes one or more of purified water and vegetable concentrate, wherein the purified water may be added in a 1: 1 ratio with the black ginseng lactic acid fermentation broth.

In addition, fruit concentrates include apple concentrate, grape concentrate, banana concentrate, jujube and pumpkin concentrate, Schisandra chinensis concentrate, thus reducing the unique bitter taste of black ginseng to provide a black ginseng fermented jelly easy for all ages can do.

In addition, the subsidiary material of the subsidiary material preparation step S200 may further include a yoghurt flavor powder.

Next, the mixing step (S300) is a step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth prepared in the fermentation broth preparation step (S100) and the raw material prepared in the subsidiary material preparation step (S200), for example, 85 ~ 90 weight of black ginseng lactic acid fermentation broth Part, lacchurose 0.3-0.7 parts by weight, enzyme stevia 0.02-0.04 parts, sucralose 0.02-0.03 parts, dietary fiber 0.5-1.5 parts, konjac flour 0.05-0.15 parts, xanthan gum 0.18-0.22 parts, locus bean gum 0.45 to 0.55 parts by weight, carrageenan 0.35 to 0.45 parts by weight, citric acid 0.15 to 0.25 parts by weight, trisodium citrate 0.08 to 0.12 parts by weight, vitamin C 0.03 to 0.09 parts by weight, purified water 85 to 90 parts by weight, red ginseng concentrate 0.05 to 0.15 parts by weight Part, may include 7 to 11 parts by weight of vegetable concentrate.

In addition, the mixture contains sugars such as lacchurose, enzyme stevia, sucralose, sweet gum powder, xanthan gum, locus bean gum, carrageenan, and citric acid, trisodium citrate, and vitamin C. It is preferable to prepare by mixing each.

At this time, the fruit concentrate may include one of apple concentrate, grape concentrate, banana concentrate, Schisandra chinensis concentrate.

In addition, when the black ginseng lactic acid bacteria fermentation broth is less than 90 parts by weight, the unique flavor of black ginseng is lowered, when exceeding 92 parts by weight, a unique bitter taste appears may cause a problem that the consumer's preference.

In addition, when lacchurose, enzyme stevia, sucralose, which represents sweet taste, is less than the preferred part by weight, the bitterness inherent in black ginseng may appear, and when it exceeds the preferred part by weight, the sweetness may be excessive and the consumer's preference may decrease. .

In addition, when the dietary fiber is less than 0.5 parts by weight, the bowel activity promoting effect is insignificant, when it exceeds 1.5 parts by weight, a problem that causes abdominal pain may occur.

In addition, when the purified water is less than 85 parts by weight, the bitter taste inherent in black and red ginseng appears, the consumer's preference decreases, and when it exceeds 90 parts by weight, the concentration is lowered, the taste unique to the vegetable concentrate may be insignificant.

In addition, when the red ginseng concentrate is less than 0.05 parts by weight, the unique flavor of the red ginseng is insignificant, when it exceeds 0.15 parts by weight, a unique bitter taste appears may cause a problem that the consumer's preference.

In addition, when the fruit concentrate is less than 7 parts by weight, the inherent taste of the fruit concentrate is not felt, and when it exceeds 11 parts by weight, not only the sweetness is increased but also the inherent aroma of black ginseng disappears, which may cause a problem of consumer preference. have.

In addition, the mixture further comprises 0.3 to 0.7 parts by weight of the yogurt flavor powder, preferably may further comprise 0.5 parts by weight of yogurt flavor powder.

As another example, depending on the type of vegetable concentrate may not contain purified water, more specifically, 93 ~ 97 parts by weight of black ginseng lactobacillus fermentation broth, 0.3 ~ 0.7 parts by weight lactose, 0.02-0.06 parts by weight of enzyme stevia, 0.02-0.03 weight by sucralose Part, dietary fiber 0.5 to 1.5 parts by weight, konjac powder 0.05 to 0.15 parts, xanthan gum 0.18 to 0.22 parts, locus bean gum 0.45 to 0.55 parts, carrageenan 0.35 to 0.45 parts, citric acid 0.15 to 0.25 parts by weight, citric acid ginseng Sodium 0.08 ~ 0.12 parts by weight, vitamin C 0.03 ~ 0.09 parts by weight, red ginseng concentrate 0.05 ~ 0.15 parts by weight, vegetable concentrate may contain 93 to 97 parts by weight.

At this time, the fruit concentrates include jujube and pumpkin concentrates, jujube and pumpkin concentrates are preferred because the inherent taste is reduced when mixed with purified water does not contain purified water.

In addition, when the black ginseng lactobacillus fermentation broth is less than 93 parts by weight, the unique flavor of black ginseng is lowered, when exceeding 97 parts by weight, a unique bitter taste appears may cause a problem that the consumer's preference decreases.

In addition, if the fruit concentrate is less than 93 parts by weight, the taste unique to the fruit concentrate is not felt, if more than 97 parts by weight, the inherent aroma of black ginseng disappears may cause a problem that the consumer's preference decreases.

Next, the flavoring addition step (S500) is a step of adding a flavoring agent to the stirred mixture, more specifically, 0.5 to 1.5 parts by weight, preferably, may include 1.0 parts by weight.

In addition, the flavoring agent may include one or more of natural apple flavor, green apple flavor, natural grape flavor, green grape flavor, banana flavor, natural banana flavor.

At this time, when the flavoring agent is less than 0.5 parts by weight, the fragrance is insignificant, and when it exceeds 1.5 parts by weight, the inherent aroma of black ginseng disappears may cause a problem that the consumer's preference decreases.

Preferred examples will be described below in more detail with respect to the weight part of the black ginseng fermented jelly composition.

As a first example, 86 to 88 parts by weight of black ginseng lactic acid bacteria fermentation broth, 0.4 to 0.6 parts by weight of lactose, 0.02 to 0.04 parts by weight of enzyme stevia, 0.02 to 0.03 parts by weight of sucralose, 0.5 to 1.5 parts by weight of dietary fiber, 0.05 to 0.15 parts by weight of konjac powder , Xanthan gum 0.18 ~ 0.22 parts by weight, locus bean gum 0.45 ~ 0.55 parts by weight, carrageenan 0.35 ~ 0.45 parts by weight, citric acid 0.15 ~ 0.25 parts by weight, trisodium citrate 0.08 ~ 0.12 parts by weight, vitamin C 0.04 ~ 0.06 parts by weight, purified water 86 ~ 88 parts by weight, red ginseng concentrate 0.05 ~ 0.15 parts by weight, apple concentrate 7 ~ 9 parts by weight, natural apple flavor 0.4 ~ 0.6 parts, green apple flavor may include 0.4 ~ 0.6 parts by weight.

As a second example, 86 to 88 parts by weight of black ginseng lactic acid bacteria fermentation broth, 0.4 to 0.6 parts by weight of lactose, 0.02 to 0.04 parts by weight of enzyme stevia, 0.02 to 0.03 parts by weight of sucralose, 0.5 to 1.5 parts by weight of dietary fiber, and 0.05 to 0.15 parts by weight of konjac powder , Xanthan gum 0.18 ~ 0.22 parts by weight, locus bean gum 0.45 ~ 0.55 parts by weight, carrageenan 0.35 ~ 0.45 parts by weight, citric acid 0.15 ~ 0.25 parts by weight, trisodium citrate 0.08 ~ 0.12 parts by weight, vitamin C 0.04 ~ 0.06 parts by weight, purified water 86 ~ 88 parts by weight, red ginseng concentrate 0.05 ~ 0.15 parts by weight, grape concentrate 7 ~ 9 parts by weight, natural grapes may include 0.4 to 0.6 parts by weight, green grapes may include 0.4 to 0.6 parts by weight.

Third, black ginseng lactic acid bacteria fermentation broth 84 ~ 86 parts by weight, lacchurose 0.4 ~ 0.6 parts by weight, enzyme stevia 0.04 ~ 0.06 parts by weight, sucralose 0.02 ~ 0.03 parts by weight, dietary fiber 0.5 ~ 1.5 parts by weight, konjac powder 0.03 ~ 0.07 parts by weight , Xanthan gum 0.18 ~ 0.22 parts by weight, locus bean gum 0.45 ~ 0.55 parts by weight, carrageenan 0.35 ~ 0.45 parts by weight, citric acid 0.15 ~ 0.25 parts by weight, trisodium citrate 0.08 ~ 0.12 parts by weight, vitamin C 0.07 ~ 0.09 parts by weight, purified water 84 ~ 86 parts by weight, red ginseng concentrate 0.05 ~ 0.15 parts by weight, banana concentrate 9 ~ 10 parts by weight, yogurt flavor powder 0.4 ~ 0.6 parts, banana flavor 0.4 ~ 0.6 parts, natural banana flavor may include 0.4 ~ 0.6 parts by weight. .

As a fourth example, 93 to 97 parts by weight of black ginseng lactic acid bacteria fermentation broth, 0.4 to 0.6 parts by weight of lactose, 0.02 to 0.04 parts by weight of enzyme stevia, 0.02 to 0.03 parts by weight of sucralose, 0.5 to 1.5 parts by weight of dietary fiber, and 0.05 to 0.15 parts by weight of konjac powder , Xanthan gum 0.18 ~ 0.22 parts by weight, locus bean gum 0.45 ~ 0.55 parts by weight, carrageenan 0.35 ~ 0.45 parts by weight, citric acid 0.15 ~ 0.25 parts by weight, trisodium citrate 0.08 ~ 0.12 parts by weight, vitamin C 0.07 ~ 0.09 parts by weight, red ginseng concentrate 0.05 to 0.15 parts by weight, jujube and pumpkin concentrate 93 to 97 parts by weight, natural apple flavor 0.4 to 0.6 parts by weight, natural banana flavor may include 0.4 to 0.6 parts by weight.

As a fifth example, 84 to 86 parts by weight of black ginseng lactic acid bacteria fermentation broth, 0.4 to 0.6 parts by weight of lactose, 0.04 to 0.06 parts by weight of enzyme stevia, 0.02 to 0.03 parts by weight of sucralose, 0.5 to 1.5 parts by weight of dietary fiber, and 0.05 to 0.15 parts by weight of konjac powder , Xanthan gum 0.18 ~ 0.22 parts by weight, locus bean gum 0.45 ~ 0.55 parts by weight, carrageenan 0.35 ~ 0.45 parts by weight, citric acid 0.15 ~ 0.25 parts by weight, trisodium citrate 0.08 ~ 0.12 parts by weight, vitamin C 0.04 ~ 0.06 parts by weight, purified water 84 ~ 86, 0.05 ~ 0.15 parts by weight of red ginseng concentrate, 9 ~ 11 parts by weight of Schizandra chinensis concentrate, 0.4 ~ 0.6 parts by weight of green apple flavor, 0.4 ~ 0.6 parts by weight of green grape flavor.

Hereinafter, the present invention will be described in more detail with reference to the experimental examples and examples described above. However, the present invention is not necessarily limited to these experimental examples and examples.

[ Production Example  One]

After adding Lactobacillus plantarum to 1% black ginseng powder solution, the fermented black ginseng powder solution was prepared by fermentation at 37 ° C. for 48 hours.

[ Production Example  2]

The fermented black ginseng powder solution was prepared by adding Lactobacillus plantarum to 0.5% black ginseng powder solution and then fermenting at 37 ° C. for 48 hours.

[ Preparation Example 3 ]

Lactobacillus plantarum was added to the 3% black ginseng powder solution and then fermented at 37 ° C. for 48 hours to prepare fermented black ginseng powder solution.

[ Production Example  4]

The fermented black ginseng powder solution was prepared by adding Lactobacillus plantarum to 5% black ginseng powder solution and then fermenting at 37 ° C. for 48 hours.

[ Experimental Example  1] Lactic acid bacteria test in black ginseng lactobacillus fermentation broth

In order to measure the number of lactic acid bacteria, 5 g of Preparation Examples 1 to 4 were mixed with 45 mL of sterile distilled water, homogenized, and diluted by a 10-fold dilution method. The total number of lactic acid bacteria was used for MRS solid medium, was measured by incubation for 48 hours at 37 ℃ after inoculation of the sample.

PH and viable cell number of the final fermentation are shown in Table 1 below.

Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 pH Viable count after fermentation pH Viable count after fermentation pH Viable count after fermentation pH Viable count after fermentation 3.54 ± 0.05 8.57 ± 0.10 Log CFU / mL 3.85 ± 0.01 7.05 ± 0.05 Log CFU / mL 3.71 ± 0.01 8.35 ± 0.00 Log CFU / mL 4.26 ± 0.00 -
(not detected)

When the ideal fermentation occurs in the lactic acid bacteria inoculation group, bacteria are grown during fermentation, acid is generated, and pH of the final fermentation product is lowered. At this time, the results of Table 1 show that no viable bacteria were found after fermentation in Preparation Example 4. It can be seen that the fermentation of lactic acid bacteria does not occur. In addition, in Preparation Example 3, black ginseng powder of high concentration was added compared to Preparation Example 1, but there was no significant difference in viable cell count after fermentation, and had a high pH. Therefore, it can be seen that Preparation Example 3 has a lower lactic acid generating ability than Preparation Example 1.

Accordingly, it can be seen that it is preferable to add 1% black ginseng powder rather than 3% black ginseng powder.

In addition, Preparation Example 1 has a significantly higher value of viable cell number after fermentation compared to Preparation Example 2, it can be seen that the content of the black ginseng fermented jelly lactic acid bacteria of the present invention containing 1% black ginseng powder.

[ Example  One]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Erythritol, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate and vitamin C were prepared as submaterials.

5.465 parts by weight of erythritol, 0.01 part by weight of enzyme stevia and 0.025 part by weight of sucralose were prepared to prepare a saccharide mixture. Then, 0.15 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.05 parts by weight of vitamin C were mixed to prepare an acidity regulator, and 91 parts by weight of black ginseng lactic acid bacteria fermentation broth and 2 parts by weight of indigestible maltodextrin were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactic acid bacteria fermentation broth, 2 parts by weight of indigestible maltodextrin was added and further stirred for 7 minutes.

After filling each 20g into a packaging container sterilized at 85 ℃ temperature, the sterilized mixture was cooled to 20 ℃ to prepare a black fermented jelly.

[ Example  2]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Lactose, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, purified water, red ginseng concentrate, and apple concentrate were prepared as subsidiary materials.

A sugar mixture was prepared by mixing 0.5 parts by weight of lacchurose, 0.03 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose. Prepare a pH adjusting agent by mixing 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.05 parts by weight of vitamin C. 0.1 weight part and 8 weight part of apple concentrates were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, purified water, red ginseng concentrate, apple concentrate were added and further stirred for 7 minutes.

20g each was packed in a packaging container and sterilized at 80 ~ 90 ℃ temperature.

0.5 parts by weight of natural apple flavor and 0.5 parts by weight of green apple flavor were mixed with the sterilized mixture, and then cooled at 20 ° C. to prepare black ginseng fermented jelly.

[ Example  3]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Lactose, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, purified water, red ginseng concentrate, and grape concentrate were prepared as subsidiary materials.

A sugar mixture was prepared by mixing 0.5 parts by weight of lacchurose, 0.03 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose. Prepare a pH adjusting agent by mixing 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.05 parts by weight of vitamin C. 0.1 weight part and 8 weight part of grape concentrates were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, purified water, red ginseng concentrate, and grape concentrate were added and further stirred for 7 minutes.

20g each was packed in a packaging container and sterilized at 80 ~ 90 ℃ temperature.

0.5 parts by weight of natural grape flavor and 0.5 parts by weight of green grape flavor were mixed with the sterilized mixture, and then cooled at 20 ° C. to prepare black ginseng fermented jelly.

[ Example  4]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Lactose, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, purified water, red ginseng concentrate, banana concentrate, and yogurt flavor powder were prepared as ingredients.

A sugar mixture was prepared by mixing 0.5 parts by weight of lacchurose, 0.05 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose. Prepare a pH adjusting agent by mixing 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.08 parts by weight of vitamin C. 0.1 parts by weight, 0.5 parts by weight of yogurt flavor powder, and 9.5 parts by weight of banana concentrate were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, purified water, red ginseng concentrate, yogurt flavor powder, banana concentrate was added and further stirred for 7 minutes.

20g each was packed in a packaging container and sterilized at 80 ~ 90 ℃ temperature.

0.5 parts by weight of banana flavor and 0.5 parts by weight of natural banana flavor were mixed with the sterilized mixture, and then cooled at 20 ° C. to prepare black fermented jelly.

[ Example  5]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Lactose, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, red ginseng concentrate, jujube and pumpkin concentrate were prepared as subsidiary materials.

A sugar mixture was prepared by mixing 0.5 parts by weight of lacchurose, 0.05 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose. Prepare a pH adjusting agent by mixing 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.08 parts by weight of vitamin C. And 95.745 parts by weight of pumpkin concentrate was prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, red ginseng concentrate, jujube and pumpkin concentrate were added and further stirred for 7 minutes.

20g each was packed in a packaging container and sterilized at 80 ~ 90 ℃ temperature.

0.5 parts by weight of natural apple flavor and 0.5 parts by weight of natural banana flavor were mixed with the sterilized mixture, and then cooled at 20 ° C. to prepare black ginseng fermented jelly.

[ Example  6]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Lactose, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, purified water, red ginseng concentrate, and schizandra concentrate were prepared as subsidiary materials.

A sugar mixture was prepared by mixing 0.5 parts by weight of lacchurose, 0.03 parts by weight of enzyme stevia, and 0.025 parts by weight of sucralose. Prepare a pH adjusting agent by mixing 0.2 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, and 0.05 parts by weight of vitamin C. 0.1 weight part and 10 weight part of schizandra concentrate were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, purified water, red ginseng concentrate, Schisandra chinensis concentrate were added and further stirred for 7 minutes.

20g each was packed in a packaging container and sterilized at 80 ~ 90 ℃ temperature.

0.5 parts by weight of green apple flavor and 0.5 parts by weight of green grape flavor were mixed with the sterilized mixture, and then cooled at 20 ° C. to prepare black fermented jelly.

[ Example  7]

1% black ginseng powder was fermented at 37 ° C. for 48 hours, sterilized by heating to 85 ° C., and cooled at 50 ° C. to prepare a black ginseng lactic acid fermentation broth.

Erythritol, enzyme stevia, sucralose, indigestible maltodextrin, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate, vitamin C, kiwi and papaya were prepared as submaterials.

5.465 parts by weight of erythritol, 0.01 part by weight of enzyme stevia and 0.025 part by weight of sucralose were prepared to prepare a saccharide mixture. Prepare the acidity regulator by mixing 0.15 parts by weight of citric acid, 0.1 parts by weight of trisodium citrate, 0.05 parts by weight of vitamin C, 91 parts by weight of black ginseng lactic acid fermentation broth, 2 parts by weight of indigestible maltodextrin, 2 parts by weight of kiwi, papaya 3 Parts by weight were prepared.

The sugar mixture and the gum mixture were stirred at 83 ° C. for 7 minutes, and then the acidity regulator. Black ginseng lactobacillus fermentation broth, indigestible maltodextrin, kiwi and papaya were added and further stirred for 7 minutes.

After filling each 20g into a packaging container sterilized at 85 ℃ temperature, the sterilized mixture was cooled to 20 ℃ to prepare a black fermented jelly.

[ Comparative example ]

Korean black ginseng jelly, commercially available red ginseng, was purchased and prepared.

[ Experimental Example  2] sensory test

In order to measure bitterness, sourness, sweetness, aroma, and palatability according to the Examples, Examples 1 to 7 and Comparative Examples were prepared and sensory tests were performed.

The panel selected 20 adult males and 20 adult females and evaluated them by a five-point scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). Table 2].

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative example bitter 3.1 1.8 2.2 2.0 1.9 1.8 2.4 3.2 Sour taste 3.5 4.1 3.9 4.2 4.0 3.8 3.7 2.5 sweetness 3.9 4.7 4.8 4.6 4.0 4.2 4.2 3.2 incense 4.8 4.5 4.3 4.4 4.7 4.5 4.6 3.8 Symbol 4.5 4.8 4.4 4.3 4.7 4.5 4.6 3.8

As a result of the above [Table 2], it can be seen that the sour taste, sweetness, aroma, preference of the Example is superior to the comparative example, and the bitter taste is lower than the comparative example. It can be seen that the highest degree of preference, and accordingly, it can be seen that the taste, aroma, and palatability of black ginseng fermented jelly including apple concentrate and jujube and pumpkin concentrate are the best.

Although the first and second embodiments of the present invention have been described above with reference to the accompanying drawings, it will be understood that the present invention may be embodied in other specific forms by those skilled in the art. . Accordingly, the first and second embodiments described above are exemplary in all respects and not restrictive.

Hereinafter, the experiment and test results for the superiority and characteristics of Lactobacillus plantarum SRCM 102370, which is the deposit number KFCC11812P, which is used for fermentation of black ginseng, will be described.

[ Experimental Example  3] Selection of final strain of lactic acid bacteria

1. Strain Culture and Storage

The lactic acid bacteria used in the experiment were 14 kinds of lactic acid bacteria isolated from traditional fermentation samples from the fermentation microorganism promotion center located in Sunchang-gun, Jeollabuk-do, and one each from the Korea Microorganism Conservation Center (KCCM) and the Korea Biotechnology Center (KCTC). It was used for this experiment.

The obtained strain was inoculated in 1% by MRS liquid medium and incubated for 48 hours at 37 ℃, and after use was stored in a -70 ℃ deep freezer with 60% glycerol solution.

Here, the comparative strain was Lactobacillus delbrueckii supsp. Which showed the effect in ginsenoside induction study of fermented ginseng conducted in Hoseo University. lactis KCTC 3035 (KCTC 1058) and Lactobacillus plantarum KCCM 12116, which is used to confirm antimicrobial activity in the Korea Fermentation Industry and Microorganism Agency. curvatus SRCM 102226 was set together as a reference strain.

2. Probiotics  Active evaluation

In order to evaluate the probiotic activity, acid resistance, bile resistance and antimicrobial activity were evaluated by the following methods.

First, the cultured lactic acid bacteria and comparative strains were cultured in MRS medium at 37 ° C. for 24 hours.

In order to confirm acid resistance, the mixture was adjusted to pH 2.5 and 7.0 using HCl and NaOH in MRS liquid medium, and then shaken at 37 ° C. for 3 hours, followed by serial dilution of the culture solution with 0.85% sterile saline solution to smear the solid medium. And incubated for 48 hours at 37 ℃, the number of viable cells was measured. The viable cell count before pH adjustment was checked for viability by checking the survival rate.

In the analysis of the biliary resistance, 0.3% of bile was added to the MRS liquid medium, followed by shaking culture at 37 ° C for 3 hours, followed by serial dilution of the culture solution with 0.85% sterile saline solution, plated on MRS solid medium, and cultured at 37 ° C for 48 hours. The number was measured. The resistance to bile was confirmed by the viability of the viable cells prior to the addition of bile to confirm the degree of bile.

At this time, the survival rate was obtained through the following equation.

Survival rate (%) = [survival bacteria (CFU / mL) / control bacteria (CFU / mL)] × 100

As a method of measuring the antimicrobial activity against pathogens, the antimicrobial activity against Bacillus cereus and Staphylococcus aureus causing food poisoning by decaying or contaminating food was measured. Here, Bacillus cereus KCTC 3624, Staphylococcus aureus KCCM 11593 were used as the experimental strain, and the experiment was conducted with the aid of the Korea Fermentation Microorganism Industry Promotion Agency. First, a bottom agar (TSA, difco), in which each assay is grown, is prepared, and then the lactic acid bacteria are inoculated in the medium. After pour the top agar (MRS) inoculated with 1% of the assay bacteria, dried, and the size of the transparent ring was measured after 48 hours.

As a result of the experiment, it was confirmed that among the 14 strains of Lactobacillus plantarum SRCM 102370 (Accession No. KFCC11812P), the best activity against acid resistance, bile resistance and antibacterial activity.

At this time, Lactobacillus curvatus SRCM 102226 was used as a reference strain came out as the strains with the lowest acid resistance, bile resistance and antibacterial activity.

The results of acid resistance, bile resistance and antibacterial activity of the comparative strain, Lactobacillus curvatus SRCM 102226 (reference strain), Lactobacillus plantarum SRCM 102370 are shown in Tables 3 and 4.

As can be seen from Table 3 above, as a result of examining acid resistance and bile resistance which confirmed the minimum probiotics activity, the comparative strain KCTC 3035 and the reference strain SRCM 102226 had difficulty in counting to less than the effective number when exposed to pH 2.5. The survival rate was confirmed to be low, and the comparative strain KCCM 12116 was confirmed to have a survival rate of 1.95%.

On the other hand, SRCM 102370 strain (Accession No. KFCC11812P) was found to have a survival rate of 86.55% at pH 2.5 and the best viability was confirmed in all test groups including the published results.

This is expected that SRCM 102370 strain may survive 86.55% and move to the intestine for 3 hours under the condition of pH 2.5.

The bile acid was reported to affect the cell membrane of the microorganisms to kill the microorganisms, but SRCM 102370 was found to increase rather than the untreated group.

In addition, as can be seen from Table 4, as a result of the screening of isolated strains selected for the measurement of the antimicrobial activity against food poisoning-related pathogenic microorganisms causing vomiting and diarrhea, SRCM 102370 strain (Accession No. KFCC11812P) is antimicrobial activity Compared with KCCM 12116, it showed similar results and showed high activity against three test strains.

Therefore, Lactobacillus plantarum SRCM 102370, which has the highest acid resistance, bile resistance and antibacterial activity among the lactic acid strains, was selected as the primary strain.

3. Enzyme Activity Evaluation

In order to evaluate the enzymatic activity and to select the final strain was evaluated by the following method extracellular enzyme activity, enzyme activity using API ZYM.

First, the measurement of extracellular enzyme activity of the first selected primary strain was examined for protease and betaglucosidase, and well diffusion method using 1% skim milk (Difco) and 0.5% esculin (sigma) as substrates. Measured using.

In addition, 18 enzyme activities including alkaline phosphatase were tested using API ZYM kit (bioMerieux Co., Marcy-I'Etoile, France) to investigate the enzyme activity of the primary strain. The strains were cultured in MRS solid medium to recover the cells, washed three times in sterile water and then suspended in sterile water to prepare a sample. After dissolving 500 ul of suspension in a 5 mL suspension medium, the turbidity was adjusted with 5-6 Mcfarland (bioMerieux Co.). After incubating the suspension with adjusted turbidity in each chaple of ZYM kit and incubating for 4 hours at 37 ° C, 5 minutes of reaction was performed by dropping ZYM A and B reagents to each chapel to help increase expression and dissolution. The degree of enzyme activity was examined by observing the change of color. At this time, it was expressed as a value from 0 to 5 according to the degree of color change, 0 is a negative reaction, 5 (≥40 nmoles) is the response of the maximum intensity, 4 ~ 1 is the middle of 30, 20, 10, 5 nmoles respectively A value of 3 or more was determined as positive.

Extracellular enzyme activity and ZYM kit results of the comparative strain and the first strain are shown in Tables 5 and 6.

First, as can be seen in Table 5, the reaction of the comparative strain KCTC 3035 was difficult to confirm, KCCM 12116 was found to be active, but SRCM 102370 (Accession Number KFCC11812P) was confirmed that the most excellent, SRCM 102226 It was confirmed that no reaction appeared.

In addition, as can be seen from Table 6, it was confirmed that the enzyme activity of SRCM 102370 was noticeable in comparison with the comparative strain and SRCM 102226 (reference strain) even in the result of examining additional enzyme activity using the ZYM kit.

Specifically, SRCM 102370 was observed to be 11 enzymes in addition to β-glucosidase through the ZYM kit.

Esterase, Esterase lipase involved in lipolysis, and Leucine arylamidase, Valine arylamidase, Cystine arylamidase, which are peptide hydrolysates, showed 5-30 nmol activity. The β-glucosidase activity required for ginsenoside conversion was found to be 30 nmol.

For reference, this test supports the results of β-glucosidase activity as a black ring was formed around colony as a result of experiment with esculin iron agar in the following experiment (4.conversion of Ginsenoside Rb1) to confirm ginsenoside conversion ability of SRCM102370. .

Thus, Lactobacillus plantarum SRCM 102370 was selected as the final strain, as well as excellent acid resistance, bile resistance and antibacterial activity among lactic acid bacteria.

4. Ginsenoside Of Rb1  transform

In order to determine the suitability of the selected final strain was evaluated the conversion of Ginsenoside Rb1 as follows.

Strains incubated for 24 hours in MRS liquid medium were again sterilized by filtering 2 mM ginsenoside Rb1 with a 0.2 um membrain filter.

The reaction solution was recovered by inoculating NB liquid medium to a final concentration of ginsenoside Rb1 of 0.5 mM and incubating for 48 hours at 37 ° C. The reaction solution was analyzed by extracting the saponin components with saturated n-butanol.

TLC was developed with butanol: Ethyl acetate: water (10: 2: 8, v / v / v) solvent, followed by spraying with 10% sulfuric acid solution and heating at 110 ° C. for 10 minutes.

The result is shown in FIG. 4.

As shown in FIG. 4, when the reaction product of Ginsenoside Rb1 reacted with 0.5 mM and lactic acid was developed using n-butanol, it was confirmed that SRCM 102370 was found to be converted to Rg3 and compound K.

5. Black Ginseng Powder  In solution Survival rate  Review

In order to determine the suitability for the production of the fermentation composition of the selected final strain was examined the survival rate in the black ginseng powder solution in the following manner.

Powdered liquid medium was prepared using only 1% of black ginseng powder and purified water, and the strain was inoculated with 10 ⁶ CFU / mL, and the survival rate was examined based on the initial bacterial count after incubation at 37 ° C. for 24 hours.

At the end of fermentation, the pH and total acid were measured together to examine the fermentation of the strain.

The results are shown in Table 7 below.

As can be seen from Table 7, the growth of SRCM 102226 was shown to be suppressed compared to the initial bacterial count, and the change in pH was almost insignificant compared to the pH of the no additive group (4.96). .

SRCM 102370 was confirmed as Log 8.24 CFU / mL of about 100-fold increase in the number of viable cells when the fermentation proceeded to black ginseng, it was confirmed that the pH change to confirm the fermentation of lactic acid bacteria was good fermentation aptitude.

The final strain Lactobacillus plantarum SRCM 102370 is considered to be suitable as a lactic acid bacterium used for fermentation of black ginseng.

[ Experimental Example  4] Establishment of Optimal Fermentation Conditions

In order to establish the optimum conditions of fermentation in the production of black ginseng lactobacillus fermentation composition, sugar concentration was adjusted to 5 brix based on 0.5, 1, and 2% black ginseng powder solution based on 1% black ginseng powder, and the amount of lactic acid bacteria inoculated (1% , 3%, 5%) was incubated for 0, 24, 48 hours and the ginsenoside changes were confirmed by TLC phase, pH change, total acidity change and viable cell count were observed.

The results of pH change, total acidity change and viable cell number change are shown in FIGS. 5 to 7.

5 is a graph of pH change by black ginseng powder concentration, strain inoculation concentration according to fermentation time, Figure 6 is a graph of change in total acidity by black ginseng powder concentration, strain concentration according to fermentation time, Figure 7 is black ginseng powder concentration according to fermentation time The number of viable cell number change by star, strain concentration (Log CFU / mL).

First, considering the change of ginsenoside pattern based on the TLC results, the change of major ginsenoside is more effective at 5% strain inoculation.

In addition, as shown in Figures 5 to 7, the change in pH and total acid black ginseng powder is at least 1% fermentation conditions were established, it was confirmed that the fermentation to 48 hours rather than 24 hours.

In addition, as a result of confirming the viable cell count, it was confirmed that the viable cell number was suitably inoculated at least 3% of the strain inoculation amount.

Therefore, as a result of this experiment, black ginseng powder was used at least 1% of black ginseng powder, fermentation proceeded for more than 48 hours, but the strain (lactic acid bacteria) inoculation amount was set to 3% or more, and black ginseng powder was 2% The concentration of black ginseng powder was used, and fermentation proceeded for 48 hours, but the optimum amount of strain (lactic acid bacteria) inoculation was 5%.

[ Example Black Ginseng Lactic Acid Bacteria Fermentation Composition

Based on 100% by weight of black ginseng powder to purified water, add 1% by weight of black ginseng powder, sterilize and cool black ginseng powder prepared by adjusting sugar concentration to 5brix, inoculate 5% by weight of lactic acid bacteria, and inoculate 48% at 37 ℃. Prepared by fermentation over time.

[ Experimental Example  5] Evaluation of Black Ginseng Lactic Acid Bacteria Fermentation Composition

Functional properties and physicochemical properties were evaluated as follows in order to evaluate the embodiment of the black ginseng lactic acid bacteria fermentation composition prepared under the finally established conditions.

Functional properties were evaluated for ginsenoside content, free amino acid content, organic acid content and antioxidant activity.

1. Ginsenoside content

The ginsenoside content of the Example and the comparative example was measured and evaluated.

The results are shown in Table 8 below. In Table 8, WG: fresh ginseng (before processing) and JK: commercial black ginseng were comparative examples, and JA is an example. The unit is mg / g and-is Not detected.

As can be seen from Table 8, JA (Example) was found to increase the content of Rg3, Rk1, Rg5, etc. compared to WG (sewage) before processing, unlike JK Rg1 and Rb1 known as major saponins It was confirmed that specific ginsenosides (Rg3, Rk1, Rg5, etc.) were converted by black ginseng manufacturing technology of Jinan Red Ginseng Research Institute.

2. Free amino acids  And organic acid content

In order to compare the Example with the control which was not fermented with lactic acid bacteria, free amino acid and organic acid were compared and evaluated.

5 g of the free amino acid was sampled, adjusted to 50 mL with 0.2 N HCl, stirred at 37 ° C. for 3 hours, and passed through a 0.2 μm syringe filter to use as a sample.

Free amino acid analysis conditions were set as shown in Table 9 below.

The organic acid was performed using High Perfomrnace Liquid Chromatography (HPLC). The sample was adjusted to 50 mL with distilled water at 5 g of sample, stirred at 37 ° C. for 3 hours, and passed through a 0.45 μm membrane filter.

Free acid analysis conditions were set as shown in Table 10 below.

The results of comparing the contents of the free amino acid and the organic acid in Examples and Comparative Examples are as shown in FIG. 8 and Table 11.

As can be seen from Figure 8, the amino acid content of the control (treatment) and the example (treatment) can be confirmed that the increase of about three times or more when compared to the total amino acid content can be expected to appear the enzyme activity during fermentation.

In addition, the example of black ginseng lactobacillus fermentation composition, especially threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, and histidine, which are classified as essential amino acids, will be increased compared to before fermentation, which will help to improve the health of growing children and the elderly. It is feed.

The results of this study are the results of free amino acids in Examples (Black Ginseng Lactic Acid Bacteria Fermentation Composition). This increases the richness of bitterness, sweetness, sourness, and umami.

In addition, as can be seen from Table 11, as a result of analyzing a total of seven organic acids, the organic acid of which the value was greatly increased in Example compared to the control (treatment) before fermentation was Lactic acid> Acetic acid> Succinic In the order of acid, all three types of organic acids were found mainly in fermented foods, which may affect the unique acidity and flavor of black ginseng lactobacillus fermentation composition.

3. Antioxidant Activity

In order to compare the Example with the control which was not fermented with lactic acid bacteria, antioxidant activity was compared and evaluated.

The results are shown in Table 12 below.

As can be seen from Table 12, DPPH free radical removal activity of the control before the fermentation (control) gradually increased with the treatment concentration of the sample showed an antioxidant effect of 40.66 ± 2.46% at a concentration of 10000 ㎍ / mL, fermentation The DPPH free radical removal activity of the latter example (treatment) was gradually increased with the treatment concentration of each sample was confirmed that the antioxidant effect was shown to 45.58 ± 1.41% at a concentration of 10000 ㎍ / mL.

In both Examples and Comparative Examples, the higher the concentration, the higher the antioxidant activity, but the Example showed a higher antioxidant effect than the Comparative Example.

4. Assessment of immune activity

In order to evaluate the immune activity of the control in which the example was not fermented with lactic acid bacteria, toxicity against spleen cells was evaluated.

That is, to proceed with the fermentation of lactic acid bacteria to black ginseng known to help to improve the existing immunity proceeds to determine what changes, first to check the toxic concentration of the splenocytes according to the treatment by sample, Example and The cell viability analysis was performed by measuring the viability of splenocytes after 24 hours by treating the comparative examples for each concentration.

The result is shown in FIG.

As shown in FIG. 9, the control product, which is a product before fermentation after 24 hours, did not show cytotoxicity at a concentration of 1 μg / mL to 500 μg / mL, but at 1000 μg / mL as the toxicity of the sample itself. As a result, it was observed that cell viability was reduced, and in the case of the product after fermentation, the treatment was not cytotoxic even at a concentration of 1 μg / mL to 1000 μg / mL.

Based on these results, the existing black ginseng may be toxic as the amount and concentration of the ingested food itself increases, and when it is fermented as in Example, it is considered safer because it does not show cytotoxicity at the same concentration. .

In addition, in order to confirm the effect on the cell proliferation rate for the comparative analysis of the Examples and Comparative Examples, the concentration of 500 ㎍ / mL in which the Examples and Comparative Examples are not toxic to the cells was set to the highest concentration of the test sample and Cy (cyclophosphamide) ) And cell proliferation was measured after 24 hours.

The result is shown in FIG.

As shown in FIG. 10, the macrophage proliferation ability of the Example treated with Cy compared to the comparative example was about 54-60%.

That is, the comparative example was found to be 79.2 ± 4.3% after 24 hours at the concentration of 300 ㎍ / mL, but the example was found to appear 88.7 ± 3.2% after 24 hours at the concentration of 100 ㎍ / mL there was.

In other words, the embodiment in which the lactic acid bacterium fermentation is performed may be judged that lower concentration, or even a small amount of intake, may affect immunity enhancement than the comparative example of black ginseng before fermentation.

In addition, to determine the effect on the activity of natural killer cells (Natural killer cells, NK cells) of each of the Examples and Comparative Examples, YAC-1 cell viability according to the sample concentration after 24 hours was analyzed.

The result is shown in FIG.

As shown in FIG. 9, the comparative examples and the examples were not significantly different in the concentration of 500 µg / m, respectively, compared to the control group, but the cell viability was significantly decreased at the concentration of 1000 µg / mL or more.

Therefore, for the comparative analysis of NK cell activity according to the concentration of each sample, 500 μg / mL was set as the maximum treatment concentration of the sample.

NK cells are one of the innate immune responses that recognize and bind to virus-infected cells, tumor cells, abnormal cells, and target cells, and then pass toxic granules through the cells to induce apoptosis. The activity of NK cells is regulated by the balance of signal transduction through various activation and suppression receptors. By recognizing the activation and suppression signals that come with these cells, normal cells are not attacked and abnormal cells are eliminated to remove cell killing activity. Adjusted.

Determination of NK cell activity was assessed by measuring LDH resulting from the attack of NK cells on YAC-1 cells.

The results are shown in Table 13 and FIG.

As shown in Table 13 and Figure 12, Examples and Comparative Examples showed that the activity of NK gradually increased as the concentration was increased, in the case of Comparative Example at 106.5 ± 1.8%, 30 ㎍ / mL at 10 ㎍ / mL 128.4 ± 4.0%, 134.7 ± 3.8% at 50 μg / mL, 142.7 ± 1.8% at 100 μg / mL, 160.4 ± 5.1 at 300 μg / mL, and 158.5 ± 3.7 at 500 μg / mL. 114.9 ± 2.2% at μg / mL, 135.0 ± 2.8% at 30 μg / mL, 145.7 ± 4.8% at 50 μg / mL, 151.1 ± 4.7% at 100 μg / mL, 173.6 ± 6.8 at 500 μg / mL, 500 μg 162.9 ± 5.0 at / mL showed that the NK cell activity is higher than the comparative example.

5. Physicochemical Properties

In order to compare the example with a control that was not fermented with lactic acid bacteria, physicochemical characteristics were evaluated.

The results are shown in Table 14 below.

As can be seen from Table 14, in the Example (Treatment), the fermentation proceeded stably and the viable cell count at the end of fermentation was observed at Log 8.57 CFU / mL compared to the initial inoculation amount, and as the acid was increased, It was confirmed that the pH was lowered and the pH was also expressed as 3.54.

Korea Microbial Conservation Center (Domestic) KFCC11812P 20181212

Claims (8)

In the black ginseng fermented jelly manufacturing method,
Fermentation broth preparation step of inoculating Lactobacillus plantarum SRCM 102370 with accession number KFCC11812P to black ginseng powder solution to ferment black ginseng powder solution, and then sterilizing and cooling the fermented black ginseng powder solution to produce black ginseng lactic acid fermentation broth;
A subsidiary material preparation step of measuring and preparing the subsidiary material;
A mixing step of preparing a mixture by mixing the black ginseng lactic acid bacteria fermentation broth and an ingredient;
A stirring step of stirring the mixture;
A filling step of sterilizing and then filling the stirred mixture in a packaging container;
Black ginseng fermentation jelly manufacturing method comprising the step of cooling the sterilized mixture to produce a black ginseng fermentation jelly.
The method of claim 1,
The submaterial is
Method for producing black ginseng fermented jelly comprising sweetener, enzyme stevia, sucralose, dietary fiber, konjac powder, xanthan gum, locus bean gum, carrageenan, citric acid, trisodium citrate and vitamin C.
The method of claim 2,
The sweetener,
Method for producing black ginseng fermented jelly, characterized in that it is one of erythritol and lacchurose.
The method of claim 2,
The submaterial is
Further comprising red ginseng concentrate and food additives,
The food additive,
Black ginseng fermented jelly manufacturing method comprising at least one of purified water and concentrate.
The method of claim 4, wherein
The submaterial is
Black ginseng fermented jelly manufacturing method comprising the yogurt flavor powder further.
The method of claim 1,
Black ginseng fermented jelly manufacturing method,
After the stirring step, black ginseng fermentation jelly manufacturing method further comprises a flavoring step of adding a flavoring agent to the stirred mixture.
The method of claim 2,
The submaterial is
Black ginseng fermented jelly manufacturing method further comprising kiwi and papaya.
Black ginseng fermented jelly, which is prepared by the method of any one of claims 1 to 7.

Images