KR102260678B1 - Method for producing lactic acid bacterial fermentation food using fruit vegetables - Google Patents

Abstract

The present invention relates to a method for producing lactic acid bacteria fermented food using fruits and vegetables and to lactic acid bacteria fermented food using fruits and vegetables prepared by the above method. Specifically, the present invention relates to (1) raw strawberries, mango puree, raw bananas, sweet pumpkin, lemon concentrate, and watermelon. mixing and homogenizing yogurt and milk to prepare a mixture; (2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes; (3) fermenting by adding lactic acid bacteria or yogurt culture to the sterilized mixture; And (4) to a method for producing a lactic acid bacteria fermented food using fruits and vegetables comprising the steps of sequentially processing rapid freezing and freeze drying, and to a lactic acid bacteria fermented food using the fruits and vegetables prepared by the method.

Description

Method for producing lactic acid bacterial fermentation food using fruit vegetables

The present invention relates to a method for producing a lactic acid bacteria fermented food using fruits and vegetables and to a lactic acid bacteria fermented food using the fruits and vegetables prepared by the method.

Lactobacillus is used in the manufacture of various fermented foods, and the bacteria themselves have excellent physiological activities, such as intestinal effect and pathogen suppression, so these lactic acid bacteria are used in the manufacture of fermented foods and are left alive in fermented foods to promote health. It is being used for

In recent years, as dietary life has become westernized, insufficient intake of vegetables is often mentioned as a major problem, and thus, various foods made from vegetable raw materials such as vegetables are being actively developed. Among them, fermented foods obtained by fermenting vegetable raw materials using lactic acid bacteria are attracting attention from consumers.

However, fermented foods using vegetables have a unique flavor due to fermentation using vegetables and lactic acid bacteria, so they are not particularly favored by children.

Accordingly, the present inventors have completed the present invention by using fruits and vegetables and lactic acid bacteria beneficial to health to produce a new fermented lactic acid bacterium food that has high acceptance for children and is excellent in both nutritional and sensual aspects.

Republic of Korea Patent No. 10-1661127

Accordingly, it is an object of the present invention to provide a method for producing fermented lactic acid bacteria food using fruits and vegetables as a novel fermented food that children can also prefer using fruits and vegetables and lactic acid bacteria beneficial to health.

Another object of the present invention is to provide a lactic acid bacteria fermented food using fruits and vegetables prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (1) mixing and homogenizing raw strawberry, mango puree, raw banana, sweet pumpkin, lemon concentrate, yoghurt and milk to prepare a mixture; (2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes; (3) adding lactic acid bacteria or yogurt culture to the sterilized mixture and fermenting; And (4) provides a method for producing a lactic acid bacteria fermented food using fruits and vegetables, comprising the step of sequentially processing rapid freezing and freeze-drying.

In one embodiment of the present invention, based on 100% by weight of the mixture, 25% by weight of raw strawberry, 3% by weight of mango puree, 10% by weight of raw banana, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of yoghurt and 50.5% by weight of milk.

In one embodiment of the present invention, the lactic acid bacteria or yogurt culture in step (3) may be added in an amount of 0.1 to 1.0% by weight based on 100% by weight of the mixture.

In one embodiment of the present invention, the fermentation in step (3) may be performed for 12 to 24 hours at a temperature of 30 ~ 40 ℃.

In one embodiment of the present invention, the rapid freezing of step (4) is performed at a temperature of -40 °C to -50 °C, and the freeze drying may be performed in a freeze dryer for 2-3 days.

In one embodiment of the present invention, a mixture of skim milk powder and water may be used instead of milk in step (1).

In addition, the present invention provides a lactic acid bacteria fermented food using fruits and vegetables prepared by the method of the present invention.

In one embodiment of the present invention, the fermented food may be in the form of a solid block or coarsely pulverized granules.

In one embodiment of the present invention, the fermented food may be snacks having a solid block form or beverages in which the coarsely pulverized granules are dissolved.

In addition, the present invention comprises the steps of: (1) lyophilizing strawberries, tomatoes and paprika to powder each; (2) Preparation of lactic acid bacteria fermented food using fruits and vegetables, comprising adding and mixing black soybean powder, rice flour, powdered skim milk, yogurt powder and sugar to powdered strawberry powder, tomato powder and paprika powder to prepare a mixed powder provide a way

The manufacturing method of lactic acid bacteria fermented food using fruits and vegetables provided in the present invention enables the production of new lactic acid bacteria fermented food that can be consumed while enjoying fruits and vegetables that are lacking in modern people and children, and is used to promote the health of all people, including children. can make a big contribution

1 is a schematic diagram showing a process related to a method for producing a fermented product of lactic acid bacteria using fruits and vegetables of the present invention.
2 is a schematic diagram showing another process related to the method for producing a fermented lactic acid bacterium product using fruits and vegetables of the present invention.
3 is a photograph showing the finished product from the manufacturing process of the lactic acid bacteria fermented product using the fruits and vegetables of the present invention to the freeze-drying process.
4 is a photograph showing a lactic acid bacteria fermented snack product prepared by the method for producing a lactic acid bacteria fermented product using fruits and vegetables of the present invention.
5 is a photograph showing the powdered strawberry, tomato and paprika powder used to prepare a shake using fruits and vegetables in an embodiment of the present invention.
6 shows a photograph of a mixed powder of raw materials used for manufacturing a shake using fruits and vegetables in an embodiment of the present invention, and photographs of powder and liquid types of the manufactured shake.

The present invention is characterized by providing a lactic acid bacteria fermented food using fruits and vegetables that can be used as a meal replacement for children with excellent sensory taste and excellent nutrition, and a method for manufacturing the same.

Fruits and vegetables are excellent in terms of nutrition, but children, especially, do not eat enough fruits and vegetables due to unfamiliar texture and unfamiliar taste and color.

In addition, in the case of fermented foods using lactic acid bacteria, children tend to be reluctant to consume due to the unique flavor and sour taste of fermented products.

Accordingly, the present inventors have established an optimal manufacturing process for a new fermented food with excellent sensory taste using fruits and vegetables and lactic acid bacteria while developing fermented food that even children can prefer.

Accordingly, the present invention can provide a method for producing lactic acid bacteria fermented food using fruits and vegetables, wherein the method is preferably (1) mixing and homogenizing raw strawberry, mango puree, raw banana, sweet pumpkin, lemon concentrate, yoghurt and milk. preparing a; (2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes; (3) adding lactic acid bacteria or yogurt culture to the sterilized mixture and fermenting; and (4) sequentially processing rapid freezing and freeze drying.

In an embodiment of the present invention, the physicochemical and sensory characteristics of various kinds of fruits and vegetables were analyzed, and the optimal fruits and vegetables showing the best quality and preference were selected, and their mixing ratio was established.

The optimal blending ratio established in the present invention is based on 100% by weight of the mixture, 25% by weight of raw strawberry, 3% by weight of mango puree, 10% by weight of raw banana, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of yoghurt and milk It is to be mixed by adding 50.5% by weight.

Also, a mixture of skim milk powder and water may be used instead of the milk.

When the added amount of the fruits and vegetables is used in an amount outside the above-described range, there is a problem that an unpleasant odor is generated in the mixture thereof, and a problem that a uniform mixture cannot be formed occurs.

Therefore, it is important to add and mix each fruit and vegetable in the amount described above.

Hereinafter, the manufacturing process of lactic acid bacteria fermented food using fruits and vegetables according to the present invention will be described in more detail.

In step (1), raw strawberry, mango puree, raw banana, sweet pumpkin, lemon concentrate, yoghurt and milk are mixed and homogenized to prepare a mixture.

At this time, for uniform and convenient homogenization, raw strawberry, mango puree, raw banana, sweet pumpkin, lemon concentrate and yoghurt are first mixed, then milk is added, and then crushed and homogenized.

Then, in step (2), the mixture is sterilized at a temperature of 60 to 120° C. for 10 to 30 minutes.

At this time, if the sterilization treatment is performed at a temperature of less than 60° C. for less than 10 minutes, the sterilization treatment is insufficient and harmful microorganisms or harmful substances contained in the raw materials used for the preparation of the mixture cannot be completely removed or completely burned. cannot be activated

On the other hand, if the sterilization treatment is performed for more than 30 minutes at a temperature of more than 120° C., there is a problem in that the useful components contained in the raw materials are destroyed or the activity is lost, and the nutritional value of the manufactured fermented food is lost.

When the sterilization treatment is completed, in step (3), a process of fermentation by adding lactic acid bacteria or yogurt culture to the sterilized mixture is performed.

Any lactic acid bacteria that are commercially available as the lactic acid bacteria may be used, and the yogurt culture may be a yogurt solution containing the lactic acid bacteria.

The lactic acid bacteria or yogurt culture may be added in an amount of 0.1 to 1.0% by weight based on 100% by weight of the mixture. When it is added in an amount of less than 0.1% by weight, the fermentation process by lactic acid bacteria is insufficient, and the production of useful fermentation metabolites in the human body is insufficient. Problems arise, and when it is added in excess of 1.0 wt%, an unpleasant taste and odor may be caused by the addition of excessive lactic acid bacteria.

In addition, the fermentation is performed for 12 to 24 hours at a temperature of 30 to 40 ℃.

When the fermentation process is completed, in step (4), (4) quick freezing and freeze drying are performed.

The rapid freezing and freeze-drying are performed sequentially, the rapid freezing is performed at a temperature of -40°C to -50°C, and the freeze-drying is performed in a freeze dryer for 2-3 days.

When freeze-drying is completed, the final product is produced by packaging the lactic acid bacteria fermented food using the fruits and vegetables of the present invention in the form of solid block or coarsely crushed granules.

The fermented food according to the present invention may be a snack having a solid block form or a beverage in which the coarsely pulverized granules are dissolved, and specifically, the beverage may be a shake.

The photo on the far right in FIG. 3 of the present invention shows a lactic acid bacteria fermented food using shake-type fruits and vegetables in which a freeze-dried sample prepared by the method of the present invention is placed in a container and dissolved by adding water.

Furthermore, in one embodiment of the present invention, lactic acid bacteria fermented food was prepared using fruits and vegetables and using yogurt powder as lactic acid bacteria (see FIG. 6 ), and preferably production of lactic acid bacteria fermented food using other fruits and vegetables according to the present invention. The method comprises the steps of: (1) lyophilizing strawberries, tomatoes and paprika to powder each; (2) adding and mixing black soybean powder, rice flour, powdered skim milk, yogurt powder and sugar to the powdered strawberry powder, tomato powder and paprika powder to prepare a mixed powder.

The fruit, vegetable and lactic acid bacteria mixture of the mixed powder prepared by the above process is prepared as a beverage type (shake type) fermented food by adding an appropriate amount of water and homogenizing it.

The fermented lactic acid bacteria food using fruits and vegetables prepared by the method of the present invention has excellent overall taste, color and texture, and contains a large amount of excellent nutrients from fruits and vegetables and lactic acid bacteria, so that even children can easily consume it. It can also be used as a convenience food in place of meals.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Materials and test methods>

① Preparation of materials

Food additives (concentrate, puree, powder, etc.) used in this experiment were purchased from ES Technology Research Center, and raw fruits (strawberry, banana) and dairy products (milk, yoghurt) were purchased from the market.

② Experimental method

end. sugar content measurement

Samples were measured in °Brix using a refractometer (ATAGO Digital Refractometer, Japan).

I. acidity measurement

Take 5 g of sample and 50 mL of distilled water, mix, add 0.1N NaOH, and titrate until pH 8.4. At this time, the amount of 0.1N NaOH solution used was calculated by converting the amount of citric acid.

All. Microbial count measurement

1 g of the sample was diluted by a 10-fold dilution method using sterile water and spread on a dry film medium (Petri film, 3M, USA). This was cultured at 35 °C for 2 days, and the indicated number of colonies was counted and expressed as CFU/g.

la. sensory test

As evaluation items for preference, taste, color, texture, and overall preference were performed using a 9-point scale method, with '1 point = very bad, 9 points = very good'.

< Example 1>

Fermented products of lactic acid bacteria using fruits and vegetables ( fermented snack ) Produce

<1-1> Primary pre-mixing test for quality characteristics analysis according to the material of fruits and vegetables

In order to develop an optimal method for manufacturing a pinker food-type solid lactobacillus fermented snack, which is preferred by children, has excellent nutrition and sensuality, and is easy to consume, first, strawberries, tomatoes, bananas, Mango and lemon concentrate and puree, raw paprika, sweet pumpkin, and broccoli powder were used and milk was added to prepare a mixture according to the mixing ratio as shown in Table 1 below, and then physicochemical properties (sugar content and acidity) and sensory Characteristics (taste, color, texture, and overall preference) were analyzed.

As a result, as shown in Table 2, Prototype A had a strong sour taste, which was judged to be due to mango puree and lemon concentrate among the ingredients. In B, the sour taste was slightly reduced and the banana taste was strongly felt, and the color was fine with the addition of sweet pumpkin powder. It had a bright yellow color. However, it was judged that it was necessary to add more fruit concentrate as the taste was rather bitter with the addition of sweet pumpkin powder. In C, sweet pumpkin powder was added twice more, and a strong sweet pumpkin flavor was felt. In D, broccoli powder was added instead of sweet pumpkin powder. The color was bright green, but the bitter taste of broccoli was felt. E was judged to interfere with the taste when sweet pumpkin powder or broccoli powder was added, so it was confirmed that it was necessary to re-compose the secondary mixing ratio after maintaining the insufficient sweetness with strawberry concentrate except for mango puree and lemon concentrate.

According to the sensory result of the above first mixing ratio, the strawberry concentrate and banana concentrate were replaced with raw ones and the broccoli powder treatment area was green, so it was judged that children would not like it. So, it was decided to exclude the broccoli powder and add only the sweet pumpkin powder. did. In addition, it was decided to add yoghurt for thick flow with a thin texture.

<1-2> Secondary pre-mixing test for quality characteristics analysis according to fruits and vegetables materials

Based on the analysis result of <1-1>, a mixture was prepared again with the composition shown in Table 3 below in order to find a compounding ratio with more sensory taste, and physicochemical properties and sensory properties of each of these mixtures were analyzed.

As shown in Table 4 above, as a result of characterization of products prepared by formulating five new secondary mixing ratios, 'Gas' prepared using raw pulverized products for fresh sweetness instead of strawberry concentrate and banana concentrate ' was bland and lacked a lot of sweetness, so it was judged that more addition was necessary. On the other hand, the treatment group ‘Hemp’ had good freshness and sweetness, and it was evaluated that the moderate viscosity and thick feeling were good with the addition of yoghurt, so it was finally judged that the composition ratio of ‘Hemp’ was the most suitable.

<1-3> finger food type of solid fruit and vegetable lactic acid bacteria fermented snack Produce

Using the types and mixing ratios of the raw materials for the preparation of the lactic acid bacteria fermented snack established under the optimal conditions in Example <1-2>, a solid fruit and vegetable lactic acid bacteria fermented snack was prepared as follows.

First, as in the 'E' experimental group of Example <1-2>, based on a total of 100 g of the mixture (mixture), 25 g of raw strawberries, 3 g of mango puree, 10 g of raw banana, 1 g of sweet pumpkin, 0.5 g of lemon concentrate, 10 g of yoghurt and milk 50.5 g was added, crushed, and homogenized to prepare a mixture. Thereafter, pasteurization was performed at 60° C. for 30 minutes, and 1 g of liquid yogurt was added thereto to inoculate the lactic acid bacteria in the yogurt, and fermented at 30° C. for 14 hours with a home fermenter. Then, after rapid freezing at -40°C, it was freeze-dried again in a freeze dryer for 3 days. Thereafter, it was cut into blocks or coarsely pulverized granules, and then vacuum-packed to prepare a finger food-type solid fruit and vegetable lactic acid bacteria fermented snack according to the present invention. A photograph of the product in a state where the freeze-drying step is completed in the method of the present invention is shown in FIG. 3 , and a photograph of the product in a state in which the freeze-drying step is completed before the vacuum packaging is shown in FIG. 4 .

< Example 2>

bacterial test

In order to confirm the stability of the product manufactured in the present invention, a bacterial test was performed on the 'Ema' treatment group established as the optimal condition in Example <1-2>. For this purpose, 1 g of a sample pasteurized at 60° C. for 30 minutes was performed through the general bacterial test method used in the art. As a result, the control was found to be 1.07 × 10 ⁴ (CFU/g), and pasteurization One treatment group showed 1.50 × 10 ³ (CFU/g), indicating that the pasteurized fermented product of the present invention had fewer harmful bacteria and was safe in the body.

< Example 3>

Mixing with fruits and vegetables shake Produce

Furthermore, the present inventors prepared a shake by the following method using fruits and vegetables. Strawberry powder, tomato powder and paprika powder were prepared by lyophilizing commercially available strawberries, tomatoes and paprika and pulverizing each material. Photos of the powdered strawberry powder, tomato powder and paprika powder are shown in FIG. 5 .

At this time, all of the raw materials shown in Table 5 are in a powdered form, and by mixing the powders of each raw material in the content shown in Table 5 below to prepare a mixed powder, a mixed powder shake using fruits and vegetables according to the present invention was completed. . Then, after homogenization by adding about 7 times the water to the total weight of the powder shake, it was drunk. Here, a photograph of the mixed powder and the finished shake of the present invention is shown in FIG. 6 .

So far, the present invention has been looked at with respect to preferred embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (10)

(1) preparing a homogenized mixture by adding and mixing all of raw strawberries, mango puree, raw bananas, sweet pumpkin, lemon concentrate, yoghurt and milk;
(2) sterilizing the homogenized mixture at a temperature of 60° C. for 30 minutes;
(3) adding lactic acid bacteria or yogurt culture to the sterilized mixture and fermenting at a temperature of 30° C. for 14 hours; and
(4) performing rapid freezing at -40°C and then freeze-drying in a freeze dryer for 3 days,
Based on 100% by weight of the homogenized mixture of step (1), 25% by weight of raw strawberries, 3% by weight of mango puree, 10% by weight of raw bananas, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of yoghurt and milk 50.5% by weight,
In step (3), the lactic acid bacteria or yogurt culture is characterized in that it is added in an amount of 1.0% by weight based on 100% by weight of the sterilized mixture,
Manufacturing method of lactic acid bacteria fermented food using fruits and vegetables. delete delete delete delete According to claim 1,
A method for producing lactic acid bacteria fermented food using fruits and vegetables, characterized in that a mixture of skim milk powder and water is used instead of milk in step (1). delete delete delete delete

Images