KR102144357B1 - Manufacturing method of lactobacillus fermented sesame seeds - Google Patents

Abstract

The present invention relates to a lactic acid bacteria fermentation sesame manufacturing method and, more specifically, to a lactic acid bacteria fermentation sesame manufacturing method which provides a savory taste of sesame and a light taste peculiar to fermented foods while maintaining a typical whole sesame original shape by fermenting roasted sesame with lactic acid bacteria and prevents sesame from acidification itself. When the fermented sesame is added or sprinkled to food, the lactic acid bacteria penetrated into the sesame are transferred to the food, thereby blocking the spoilage bacteria by the lactic acid bacteria and greatly extending the preservation period of the food. The lactic acid bacteria fermentation sesame manufacturing method of the present invention comprises: a step of preparing roasted sesame, sesame dreg powder, milk powder, and lactic acid bacteria fermentation sap, respectively; a step of adding the milk powder and lactic acid bacteria fermentation sap to the prepared roasted sesame and sesame dreg powder and stirring the same to prepare a fermentation mixture; a step of putting the fermentation mixture in a fermentation machine and fermenting the same; a step of drying the fermentation mixture after the fermentation process; and a step of removing the fermented product adhering to the surface of the sesame from the fermentation mixture after the drying process and selecting only whole sesame.

Description

Manufacturing method of lactobacillus fermented sesame seeds {Manufacturing method of lactobacillus fermented sesame seeds}

The present invention relates to a method for producing lactic acid bacteria fermented sesame seeds, and more specifically, by fermenting roasted sesame seeds with lactic acid bacteria, while maintaining a typical whole sesame original shape, it provides a savory taste of sesame seeds and a light taste unique to fermented foods, and prevents sesame from rancidity itself. In the case of adding or sprinkling such fermented sesame seeds into food, lactic acid bacteria infiltrating the sesame seeds are transferred to food, blocking spoilage by lactic acid bacteria, and a method of manufacturing fermented sesame seeds with lactic acid bacteria that can greatly extend the preservation period of food. will be.

Sesame seeds are Sesamun indicum belonging to the Sesamum genus of the Sesame family (Pedaliaceae) and their seeds are used as food. In particular, sesame seeds are known as healthy foods among the vegetative plants, and in the Chinese textbook "Shinnongbonchogyeong", sesame seeds are a food that restores the function of the kidneys and gives vitality to the body. It is written that it strengthens, promotes growth, and improves the brain.

The main components of sesame are composed of 52% lipid, 24% protein, 15% sugar, and 3% fiber. Looking at the amino acid composition of sesame protein, the essential amino acids of sesame seeds sufficiently satisfy the required value of FAO, and in particular, methionine, arginine, and tryptophan show many characteristics. In addition to these, calcium is present in around 1%, which is very much compared to 002% in flour, 001% in rice, and 02% in soybeans. Other trace components are rich in iron and selenium, and vitamins contain a lot of B1, B2, and E, and are known to be effective in preventing hypertension because they contain a lot of vegetable fatty acids.

Sesame seeds are also widely used as sesame oil, but because fried sesame seeds have a savory taste and aroma, they are often added or sprinkled in foods such as vegetables, soups, and kimbap to improve the chewy feel and appearance, and are also widely used as high-quality spices to enhance texture. In the above, the properties of the roasted sesame seeds can be sufficiently utilized, while an effect such as extending the preservation period of food can be obtained.

KR No. 10-0522931 KR 10-1147146 (Patent Publication No. 0003) KR No. 10-2016-0044602 (Patent Publication 0004) KR No. 10-2019-0020359

An object of the present invention is to make a fermentation mixture obtained by adding powdered milk and lactic acid bacteria fermented milk and water to roasted sesame seeds and skim meal powder, and stirring them to make a fermentation mixture, and then fermenting them through a fermenter. It is intended to provide lactic acid fermented sesame seeds consisting of a process of selecting only whole sesame seeds by drying the fermentation mixture that has passed through the fermentation process and then dropping the fermented product attached to the epidermis of the sesame.

The present invention comprises the steps of preparing roasted sesame seeds, skim meal powder, milk powder, and fermented lactic acid bacteria sap, respectively; Adding powdered milk and lactic acid bacteria fermentation sap to the prepared stir-fried sesame seeds and skim leaf powder and stirring them to prepare a fermentation mixture; Putting the fermentation mixture in a fermentor and fermenting it; Drying the fermentation mixture that has undergone the fermentation process; It characterized in that the lactic acid bacteria fermented sesame production method comprising the step of removing the fermented product adhered to the epidermis of sesame seeds from the fermentation mixture after the drying process and selecting only whole sesame.

In the step of making the fermentation mixture; 40 to 70 parts by weight of roasted sesame seeds, 10 to 20 parts by weight of skim powder, 5 to 10 parts by weight of powdered milk, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 10 to 40 parts by weight of water were added and mixed by stirring It features.

In the fermentation step; It is characterized in that the fermentation mixture is put into a fermentor and fermented for 60 to 80 hours under fermentation conditions of 35 to 40°C.

In the drying step; It characterized in that the fermentation mixture subjected to the fermentation step is freeze-dried for 50 to 72 hours at a temperature of -30 to 60°C or less.

In the fermented sesame selection step; It is characterized in that the dried fermentation mixture is put into a vibrating separator equipped with a screen mesh, and when the vibrating separator is vibrated, the fermented product adhering to the skin of the sesame is removed, separated through the screen mesh, and only whole sesame seeds are obtained.

The lactic acid bacteria fermented sesame according to the present invention can obtain the savory taste of sesame seeds and the light taste peculiar to fermented foods while maintaining the same original shape as ordinary whole sesame seeds, and inhibit the production of spoilage bacteria by lactic acid bacteria. It has the effect of preventing.

In addition, when the fermented sesame seeds of the present invention are added or sprinkled in food, the lactic acid bacteria penetrated into the sesame seeds are transferred to the food while improving the chewiness and aesthetics of the sesame seeds. It can have an effect.

1 is a block diagram showing the manufacturing process of lactic acid bacteria fermented sesame seeds according to the present invention.
Figure 2 is a test report showing the number of lactic acid bacteria fermented sesame seeds prepared by the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Further, in describing the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

The lactic acid bacteria fermented sesame seeds of the present invention are prepared by separating the sesame seeds and sesame oil that have undergone a roasting process and then finely pulverizing the remaining skim meal to prepare skim meal powder, milk powder, and lactic acid bacteria fermentation sap (S1); Putting powdered milk and lactic acid bacteria fermentation sap into the sesame and skim meal powder and stirring them to make a fermentation mixture (S2); Putting the fermentation mixture in a fermentor and fermenting it (S3); Freeze-drying the fermentation mixture through the fermentation process (S4); It consists of a step (S5) of removing the fermented product adhered to the epidermis of sesame seeds from the fermentation mixture that has undergone the drying process and selecting only whole sesame seeds.

For the roasted sesame seeds, domestic sesame seeds are purchased on the market, selected, washed, dried, and then roasted in a stir-fry pot at a temperature of 150 to 200°C for 5 to 20 minutes, followed by sterilization.

In addition, the defatted foil powder is prepared by preparing sesame oil from stir-fried sesame seeds that have gone through the same process as the roasted sesame seeds, and then dried the resulting skim foil and put it in a grinder to finely powder it. Silver is included in the fermentation mixture and adheres to the epidermis of whole sesame seeds during the fermentation process to further activate lactic acid bacteria activity and promote the proliferation of lactic acid bacteria to facilitate the penetration of lactic acid bacteria into the epidermis through pores created in the sesame epidermis.

The milk powder is mixed with the lactic acid bacteria fermented milk contained in the fermentation mixture, and the lactose of the milk powder is decomposed to promote initial activation of the lactic acid bacteria at which the fermentation mixture begins to ferment, thereby facilitating fermentation generation.

The lactic acid bacteria fermentation sap is made to have an appropriate concentration for easy lactic acid bacteria activity during the fermentation of the fermentation mixture by adding water to the lactic acid bacteria fermented milk.

In the step of making the fermentation mixture (S2); 40 to 70 parts by weight of roasted sesame seeds, 10 to 20 parts by weight of skim meal powder, 5 to 10 parts by weight of powdered milk, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 10 to 40 parts by weight of water are added to the fermented sap and stirred to mix evenly. Make a fermentation mixture.

In the fermentation step (S3); The fermentation mixture mixed in the same ratio as described above is put into a fermentor and fermented for 60 to 80 hours in a fermentation condition of 35° C. to 40° C. corresponding to an optimum temperature at which lactic acid bacteria are not killed and lactic acid bacteria are activated.

During the fermentation process of the fermentation mixture as described above, in the process of swelling the sesame seeds contained in the fermentation mixture, countless pores are created, and the epidermis through the pores created in the epidermis due to the proliferation of lactic acid bacteria of the skim powder deposited on the epidermis of sesame seeds. The lactic acid bacteria are fermented inside the epidermis while the lactic acid bacteria are adsorbed inside.

In the drying step (S4); The fermentation mixture that has undergone the fermentation step is freeze-dried for 50 to 72 hours at a temperature of -30 to 60°C or less.

In the step of selecting the fermented sesame seeds (S5); The fermentation mixture that has gone through the drying step is put into a vibrating separator equipped with a screen mesh, and when the vibrating separator is vibrated, the fermented product adhering to the skin of sesame is removed and filtered through a screen mesh, and then only whole sesame seeds are obtained. .

When the fermentation mixture, which has undergone the drying step above, is introduced into the vibrating separator, the fermented product adhered to the skin of the sesame is easily separated by the strong vibration of the vibrating separator. It has a whole sesame-like appearance.

Hereinafter, the present invention will be described in detail by examples.

(Fermentation mixture preparation step)

1. Select sesame seeds, wash them, dry them, and prepare stir-fried sesame seeds roasted at 150℃ for 10 minutes.

2. After preparing sesame oil with another stir-fried sesame, put the obtained skim foil into a grinder and finely pulverize it to prepare a skim foil powder.

3. Prepare fermented sap in which water is mixed with skim milk powder and fermented lactic acid bacteria.

(Step of making fermentation mixture)

50 parts by weight of roasted sesame seeds, 15 parts by weight of skim meal, and 7 parts by weight of powdered milk are added to 3 parts by weight of lactic acid bacteria fermented milk, and 25 parts by weight of water, and agitated to make a mixed fermentation mixture.

(Fermentation step of fermentation mixture)

The fermentation mixture obtained by mixing the roasted sesame seeds, skim meal powder, and milk powder and lactic acid bacteria fermentation sap after the above step was added to a fermentation tank, followed by fermentation at a fermentation temperature of 35° C. for 60 hours.

(Drying step of fermentation mixture)

The fermentation mixture subjected to the fermentation process was put into a freeze dryer and freeze-dried at a temperature of -40°C or less for 60 hours.

(Fermented sesame seeds selection step)

The freeze-dried fermentation mixture was put into a vibrating separator, attached to the skin of sesame seeds by the vibrating action of the vibrating separator, and the fermented product was eliminated while separating the fermented product by the screen mesh of the vibrating separator to obtain whole sesame seeds.

(Lactobacillus test of fermented sesame seeds)

In order to check the number of lactic acid bacteria fermented sesame seeds produced through the above process, the number of lactic acid bacteria in the fermented sesame seeds was requested to be confirmed by the Busan branch of the Korea Food Science Research Institute, and as shown in the test report of FIG. there was.

Fermented sesame seeds produced by fermenting the roasted sesame seeds of the present invention with lactic acid bacteria retained the same original shape as ordinary whole sesame seeds, while obtaining a savory taste of sesame seeds and a light taste peculiar to fermented foods. The sesame seed rancidity was prevented by inhibiting its production.

In particular, the fermented sesame according to the present invention improves the chewy feel and aesthetics of sesame seeds when put in or sprinkled in food, and the lactic acid bacteria that have penetrated into the sesame are transferred by the moisture of the food and are spread evenly throughout the food. By blocking the food, the preservation period of food could be greatly extended.

In the above, the present invention has been described with reference to the above embodiments, but it is of course possible to implement various modifications within the scope of the technical idea of the present invention.

S1: Preparing each of roasted sesame seeds, skim meal powder, milk powder, and fermented lactic acid bacteria sap
S2: Making a fermentation mixture in which roasted sesame seeds, skim meal powder, milk powder, and lactic acid bacteria fermentation sap are mixed
S3: Putting the fermentation mixture in a fermentor and fermenting it
S4: Step of drying the fermentation mixture that has passed through the fermentation process
S5: Step of selecting only whole sesame seeds from the fermentation mixture that has gone through the drying process

Claims (5)

Preparing each of roasted sesame seeds, skim meal powder, milk powder, and fermented lactic acid bacteria sap (S1);
Fermented by stirring the prepared sap of fermented lactic acid bacteria containing 40 to 70 parts by weight of roasted sesame seeds, 10 to 20 parts by weight of skim meal powder, 5 to 10 parts by weight of powdered milk, and 1 to 5 parts by weight of lactic acid bacteria fermented milk and 10 to 40 parts by weight of water Making a mixture (S2);
Injecting the fermentation mixture into a fermentation tank and fermenting for 60 to 80 hours in a fermentation condition of 35 to 40 ℃ (S3);
Freeze-drying the fermentation mixture through the fermentation step at a temperature of -30 to 60°C or less for 50 to 72 hours (S4);
Step of removing the fermented product adhered to the epidermis of sesame seeds from the fermentation mixture that has undergone the drying process and selecting only whole sesame seeds (S5).
delete delete delete The method of claim 1,
In the fermented sesame selection step (S5);
Lactic acid bacteria, characterized in that the dried fermentation mixture is put into a vibrating separator equipped with a screen mesh, and the fermented product adhering to the skin of the sesame is removed when the vibrating separator is vibrated and separated through the screen mesh to obtain only whole sesame seeds. Method for producing fermented sesame seeds.

Images