KR102404534B1 - Fermented Dairy Product Containing Ginsenosides And Method Preparing Thereof - Google Patents

Abstract

The present invention provides a method for producing a ginsenoside-containing fermented dairy product comprising; first fermenting a mixture containing a ginseng extract, milk raw material, lactic acid bacteria and yeast. According to the production method of the present invention, it is possible to prepare a fermented dairy product in which Rd, Rg3s and Rg3r are particularly increased among ginsenosides. The ginsenoside-containing fermented dairy product of the present invention not only has an increased ginsenoside content, but also contains a small amount of alcohol and carbonic acid by acid-alcoholic fermentation using lactic acid bacteria and yeast, so that it has a unique flavor and refreshing feeling different from conventional lactic acid fermented dairy products. can provide

Description

Fermented Dairy Product Containing Ginsenosides And Method Preparing Thereof

The present invention relates to a ginsenoside-containing fermented dairy product and a method for preparing the same.

Many types of intestinal microbes live in the human gut. Proper ratio of these keeps the intestinal function healthy and makes it possible to fight the invasion or infection of foreign substances. However, due to alcohol intake, stress, meat consumption, and antibiotics, beneficial bacteria in the gut are killed or the balance of the bacterial flora is disrupted, leading to intestinal diseases and weakening of immune function, making it easier to be exposed to various diseases. Lactobacillus is often mentioned as a preventative measure against these problems.

Lactic acid bacteria, also called lactic acid bacteria, is a generic term for bacteria that ferment sugars to obtain energy and produce a large amount of lactic acid. Lactobacillus maintains a constant ratio of various intestinal microbes in the intestine and contributes greatly to boosting immunity by itself.

Ginseng (Panax ginseng C.A. Meyer) is a perennial herb belonging to the genus Panax of the Araliaceae family. It has a sweet and bitter taste, has a warm energy, and protects the spleen. It has herbal properties such as strengthening the lungs.

The main physiologically active substances of ginseng are saponin, also called ginsenoside, essential oil, polyacetylene, phenol, glycoside, and acidic peptide. In addition, it contains various components such as vitamins, sugars, and minerals. The physiological effects of ginseng in general have been reported to have effects on the central nervous system, strengthening immune functions, and anticancer effects. In particular, about 40 types of ginsenoside have been discovered so far, and it has been confirmed that it exerts a wide range of effects on the central nervous system, the endocrine system, the immune system, and the metabolic system, thereby showing excellent effects in regulating body functions, that is, normalizing physiological functions. These ginsenosides have similar or opposite actions, and it is known that a specific component alone or several types exert various effects through interaction.

As such, although fermented dairy products and ginseng components using lactic acid bacteria each exert useful effects on the human body, fermented dairy products containing ginseng components are not widely marketed. Conventional fermented dairy products mainly have a unique sour taste due to lactic acid fermentation, so it is common to mix sugars to mask it or enhance flavor. is considered not to have been obtained.

The present inventors have found that when lactic acid bacteria and yeast are used at the same time to ferment milk raw materials containing red ginseng components in the production of fermented dairy products containing ginseng components, a small amount of alcohol and carbon dioxide are contained in the obtained dairy products, thereby providing a unique flavor and refreshing feeling. It was found that the content of converted ginsenosides, including Rd, Rg3s and Rg3r, is greatly increased, and completed the present invention.

An object of the present invention is to provide a fermented dairy product capable of enhancing intestinal health and immunity, increasing the total amount of 11 types of ginsenosides through fermentation, and having improved taste when ingested.

Another object of the present invention is to provide a method for producing the ginsenoside-containing fermented dairy product.

One embodiment of the present invention provides a method for producing a ginsenoside-containing fermented dairy product comprising; first fermenting a mixture containing a ginseng extract, milk raw material, lactic acid bacteria and yeast.

Another embodiment of the present invention provides a ginsenoside-containing fermented dairy product prepared by the above method.

Ginsenoside-containing fermented dairy product according to the manufacturing method of the present invention is produced by acid-alcoholic fermentation using lactic acid bacteria and yeast, and thus contains a small amount of alcohol and carbonic acid to provide a unique flavor and refreshing feeling different from conventional lactic acid fermented dairy products. have.

In addition, according to the present invention, the total amount of 11 types of ginsenosides is increased through fermentation as well as improving intestinal flora by improving intestinal flora, and, in particular, the content of converted ginsenosides including Rd, Rg3s and Rg3r This fortified ginsenoside containing fermented dairy product can be prepared.

1 is a photograph of a ginsenoside-containing fermented dairy product prepared according to the manufacturing method of the present invention as an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

1. Manufacturing method of fermented dairy products containing ginsenosides

One embodiment of the present invention provides a method for producing a ginsenoside-containing fermented dairy product comprising; first fermenting a mixture comprising a ginseng extract, milk raw material, lactic acid bacteria and yeast.

Specifically, the manufacturing method of the present invention comprises the steps of (1) preparing a mixture containing ginseng extract, milk raw material, lactic acid bacteria and yeast; and (2) first fermenting the mixture.

As used herein, the term 'extract' refers to a material extracted from a raw material by an arbitrary method, and is used in the meaning of including, without limitation, the extracted extract, the concentrate obtainable therefrom, the dried product and the powder of the concentrate.

In the present invention, 'ginseng extract' can be obtained by extraction from ginseng or a dried product thereof, and the ginseng can be used without limitation, such as cultivated or commercially available ones. The ginseng includes variously processed ones, for example, fresh ginseng, fine ginseng, black ginseng, wild ginseng, camphor ginseng, wild ginseng, fine ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng. It may be one, preferably red ginseng, but is not limited thereto. Fresh ginseng refers to raw ginseng that maintains its original shape, and fine ginseng refers to the fine root of ginseng. Red ginseng is steamed, cooked, and dried, and the browning reaction occurs during the drying process, giving it a pale yellow or reddish-brown color. Black ginseng refers to ginseng changed to black by steaming and drying red ginseng several times. Wild ginseng refers to native ginseng, and wild ginseng refers to planted and grown wild ginseng. Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests.

When the extract is obtained by extracting from ginseng, as an extraction method, all conventional known extraction methods such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction may be used, and preferably prepared by using a solvent extraction method or reflux extraction method can do. The extraction process may be repeated several times, and thereafter, a step such as concentration or freeze-drying may be additionally performed. Specifically, the obtained extract may be concentrated under reduced pressure to prepare a concentrate, and if necessary, the concentrate may be freeze-dried and then a high concentration extract powder may be prepared using a grinder.

The ginseng extract may be extracted using water, an organic solvent, or a mixture thereof as an extraction solvent. The organic solvent may be an alcohol, preferably a C1-C4 alcohol, hexane (n-hexane), ethyl acetate, acetone, isopropyl alcohol, methyl alcohol, or a mixture thereof. The processing method is applicable if it is an extract processing technique known in the art. The ginseng extract may be extracted with water, ethanol, and a mixture thereof, and preferably may be extracted with water, but is not limited thereto.

In the present invention, 'milk raw material' refers to a milk-derived product produced through a processing process based on milk. It may include one or more selected from the group consisting of.

In the present invention, 'lactic acid bacteria' may be at least one selected from the group consisting of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Bifidobacterium. have. Lactobacillus generally develops well in an environment with little oxygen, produces lactic acid from various sugars, is resistant to acid, and has very complex nutritional requirements, so many types of amino acids or vitamins are required in addition to sugars.

As an example, the lactic acid bacteria are Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus del Burki subspecies lactis (Lactobacillus) delbrueckii subsp. lactis), Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactococcus lactis subspecies cremoris, Lactococcus lactis subsp. Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Leuconostoc It may be one or more selected from the group consisting of pseudomesenteroides (Leuconostoc pseudomesenteroides).

In the present invention, 'yeast' is a group of fungi or mushrooms, but is a generic term for single-celled organisms that do not have hyphae and do not have photosynthetic performance or motility. The yeast used in the present invention is not particularly limited as long as it is a lactose fermenting yeast, but may be, for example, Kluyveromyces fragilis of the genus Kluyveromyces.

In the (1) mixture preparation step, the content of each component included in the mixture may be limited to a specific range in order to increase the ginsenoside content in the manufactured fermented dairy product, but to maximize the increase efficiency. For example, the mixture may include the milk raw material in an amount of 49 to 88% by weight based on the total weight of the mixture. For example, the milk raw material may be included in an amount of 49 to 88% by weight, or 74 to 86% by weight, or 77 to 85% by weight, or 79 to 84% by weight based on the total weight of the mixture. When the above numerical range is satisfied, the milk content is secured to a certain amount or more, so that fermentation can be performed well.

In addition, the mixture may contain the ginseng extract in an amount of 0.01 to 50% by weight, or 0.1 to 25% by weight, or 0.5 to 25% by weight, or 1 to 20% by weight, or 5 to 20% by weight based on the total weight of the mixture. can When the above numerical range is satisfied, the total amount of 11 ginsenosides in the obtained fermented dairy product may be increased. It is also preferred because the converted ginsenoside components including Rd, Rg3s and Rg3r are particularly enhanced.

In addition, the mixture may include the sum of the lactic acid bacteria and yeast in an amount of 0.01 to 5% by weight based on the total weight of the mixture. For example, the sum of the lactic acid bacteria and yeast may be included in an amount of 0.1 to 3% by weight, or 0.5 to 1.5% by weight based on the total weight of the mixture. When the above numerical range is satisfied, the content of ginsenoside, carbon dioxide, and alcohol in the final product may be adjusted to a desired numerical range.

The ratio of the lactic acid bacteria and yeast may be about 85-99:1-15 or 90-95:5-10 by weight.

The method for producing a fermented dairy product of the present invention is characterized in that it can impart flavor and refreshing feeling different from conventional lactic acid fermented dairy products by fermenting milk raw materials through acid-alcohol fermentation using lactic acid bacteria and yeast at the same time. Therefore, in the first fermentation step, lactic acid fermentation and alcoholic fermentation may be performed simultaneously. Suitable fermentation temperature and time for such acid-alcohol fermentation are as follows.

The (2) first fermentation step may be performed at 20 to 35 ℃, or 23 to 32 ℃, or 23 to 30 ℃, or 25 to 30 ℃.

In addition, the (2) first fermentation step may be performed for 1 to 150 hours, 5 to 130 hours, 10 to 120 hours, 15 to 105 hours, 24 to 96 hours, or 48 to 72 hours, but is particularly limited thereto. doesn't happen

Since the fermented dairy product of the present invention has a unique flavor and refreshing feeling according to acid-alcohol fermentation, the following steps may be further included in order to impart a suitable formulation or texture thereto.

For example, the production method of the present invention, (3) distributing the first fermented product in a predetermined amount; (4) second fermenting the divided first fermented product at 20 to 35°C; and (5) freeze-drying the second fermented product.

The step of (3) distributing the mixture in a predetermined amount may be performed in a conventional manner and is not particularly limited thereto. The dispensed amount may be, for example, 0.5 to 10 g, or 1 to 5 g, or 1 to 3 g, but is not particularly limited thereto. For example, the dispensing step may be a step of injecting into a frame of a predetermined shape, such as a hexagonal tetrahedron, to block it, and the shape is not particularly limited.

In addition, before the (3) dispensing step, if necessary, it may include agitating the first fermented product.

In addition, lactic acid fermentation and alcoholic fermentation may be performed simultaneously in the second fermentation step, and the fermentation temperature may be 20 to 35 °C, or 23 to 32 °C, or 23 to 30 °C, or 25 to 30 °C.

The (4) second fermentation step may be performed for 1 to 150 hours, 5 to 130 hours, 10 to 120 hours, 15 to 105 hours, 24 to 96 hours, or 48 to 72 hours, or 15 to 36 hours. . The second fermentation step may be performed for the same or shorter time than the first fermentation step.

The freeze-drying step (5) may be performed in a freeze-drying machine by a conventional method, and is not particularly limited thereto. As the refrigerant used for freeze drying, liquid carbon dioxide, liquid dichlorodifluoromethane, liquid nitros oxide, etc. may be used in addition to liquid nitrogen.

For example, the freeze-drying may be performed at -80°C to -20°C for 10 to 72 hours, preferably at -60°C to -25°C for 15 to 60 hours, more preferably may be carried out at -50 ° C. to -30 ° C. for 20 to 55 hours, preferably at -40 ° C. to -35 ° C. for 24 to 48 hours, but is not limited thereto.

After the freeze-drying, the moisture content in the fermented dairy product may be 7% or less, or 5% or less, or 3% or less, for example, it may be in the range of 0.01 to 7%, or 0.1 to 3%.

2. Fermented dairy products containing ginsenosides

The fermented dairy product of the present invention may include one or more selected from the group consisting of lactic acid, alcohol and carbon dioxide as a fermentation product.

Specifically, the fermented dairy product of the present invention may include alcohol in an amount of 0.01 to 0.5% by weight, or 0.01 to 0.1% by weight, based on the total weight of the fermented dairy product.

In addition, in the fermented dairy product of the present invention, the sum of Rd, Rg3s and Rg3r may be 0.05 to 0.30 mg/g, or 0.1 to 0.25 mg/g.

In addition, if necessary, the fermented dairy product of the present invention may further include an additive. For example, the additives include aspartame, citric acid, somartin, maltitol, sorbitol, mannitol, erythritol, lactitol, xylitol, reduced starch saccharide, saccharin, licorice extract, stevia sweetener, mogroside, sucrose, isomerized sugar , paratinose, fructooligosaccharide, soybean oligosaccharide, fructose, lactose, maltose, glucose, galactooligosaccharide, maltooligosaccharide, xylo-oligosaccharide, starch syrup, xylose, isomerized lactose, at least one selected from the group consisting of fruit flavoring agents may include, but is not particularly limited thereto.

Hereinafter, the present invention will be described in detail by way of Examples and Comparative Examples.

However, the following Preparation Examples and Experimental Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Experimental Examples.

Example 1

In a sterilized glass container 500ml, 88g of milk and 1g of a combination of lactic acid bacteria and yeast (the ratio of lactic acid bacteria: yeast is about 90~95:5~10 by weight) was mixed and mixed. When the dissolution of the combination of lactic acid bacteria and yeast in milk was completed, 1 g of red ginseng powder and 10 g of glucose powder were added and stirred while homogenizing. After the agitation was completed, it was incubated in an incubator at 27°C±2°C for 72 hours. After completion of the culture, the mixture was mixed with a stirrer, and 3 g of each was injected into a cube-shaped frame to block it. Then, incubated for 24 hours at 27 ℃ ± 2 ℃ in an incubator. After the culture was completed, freeze-drying was performed.

A strain purchased from CHR Hansen was used as the combination agent for the lactic acid bacteria and yeast, and the strain consists of the following 12 types of lactic acid bacteria and Kluyveromyces fragilis of the genus Kluyveromyces as yeast:

Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus delbrueckii subsp. Bacillus fermentum (Lactobacillus fermentum), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactococcus lactis subsp. cremoris (Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp. Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides pseudomesenteroides ).

Examples 2 to 6, Comparative Example 1

The fermented dairy products of Examples 2 to 6 were prepared in the same manner as in Example 1, except that the contents of milk, a combination of lactic acid bacteria and yeast, red ginseng powder, and glucose powder were changed as shown in Table 1 below.

On the other hand, Comparative Example 1 did not add a combination agent of lactic acid bacteria and yeast. In Table 1, the unit of the numerical value is % by weight.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Red Ginseng Powder 1.0 1.0 5.0 10.0 20.0 30.0 50.0 milk 89.0 88.0 84.0 79.0 79.0 69.0 39.0 glucose 10.0 10.0 10.0 10.0 10.0 10.0 10.0 of lactic acid bacteria and yeast
mixture - 1.0 1.0 1.0 1.0 1.0 1.0 Sum 100.0 100.0 100.0 100.0 100.0 100.0 100.0

Experimental example

For the Examples and Comparative Examples, the ginsenoside content before and after fermentation was measured using (measured by LC-Mesh), and the results are shown in Table 2 below.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 before fermentation after fermentation before fermentation after fermentation before fermentation after fermentation before fermentation after fermentation before fermentation after fermentation before fermentation after fermentation before fermentation after fermentation Rg1 0.01 0.01 0.01 0.012 0.19 0.23 0.35 0.33 0.69 0.75 0.95 0.99 1.58 1.59 Re 0.11 0.16 0.18 0.17 0.36 0.38 0.56 0.58 0.94 0.96 Rf 0.05 0.06 0.08 0.09 0.18 0.2 0.28 0.29 0.41 0.43 Rg2s 0.05 0.06 0.08 0.09 0.11 0.11 Rb1 0.01 0.01 0.05 0.054 0.28 0.3 0.56 0.58 1.1 1.14 1.73 1.73 2.53 2.56 Rc 0.08 0.07 0.16 0.17 0.34 0.37 0.53 0.54 0.83 0.84 Rb2 0.07 0.09 0.15 0.14 0.31 0.35 0.49 0.53 0.80 0.81 Rd 0.01 0.02 0.04 0.09 0.07 0.09 0.10 0.11 0.51 0.52 Rg3s 0.01 0.02 0.02 0.04 0.03 0.08 0.06 0.07 0.08 0.08 0.15 0.16 Rg3r 0.01 0.02 0.02 0.07 0.04 0.07 0.05 0.05 0.08 0.08 Rh1 0.04 0.06 0.07 0.07 0.10 0.10 11 total 0.02 0.02 0.07 0.09 0.82 1.02 1.57 1.72 3.24 3.54 4.91 5.06 8.04 8.16

The content change rate (unit: %) before and after the fermentation was calculated as {(content after fermentation - content before fermentation)/content before fermentation)} * 100, and the results are shown in Table 3 below.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Rg1 0.00 20.00 21.05 -5.71 8.70 3.4 0.6 Re 45.45 -5.56 5.56 3.9 2.1 Rf 20.00 12.50 11.11 2.8 4.9 Rg2s 20.00 15.4 0.0 Rb1 0.00 8.00 7.14 3.57 3.64 0.1 1.2 Rc -12.50 6.25 8.82 2.3 1.2 Rb2 28.57 -6.67 12.90 8.4 1.9 Rd 100.00 125.00 28.57 11.1 2.0 Rg3s 100.00 100.00 166.67 16.67 5.0 9.6 Rg3r 100.00 250.00 75.00 2.0 0.0 Rh1 50.00 9.1 0.0 11 total 0.00 28.57 24.39 9.55 9.26 3.1 1.6

From the results of Tables 2 and 3, in the case of Examples, it can be confirmed that the total amount of ginsenosides is increased after fermentation compared to Comparative Examples. Specifically, in the case of Examples 1 to 4 in which the content of milk was 79% by weight or more relative to the total weight, the fermentation rate was high, and the content of 11 kinds of ginsenosides increased by 9% or more.

In addition, it can be seen that among the ginsenoside components, the contents of Rg1, Re, Rc or Rb2, etc. are decreased, while the contents of Rd, Rg3s and Rg3r, etc. are significantly increased. This is believed to have affected the conversion of ginsenosides such as Rd, Rg3s and Rg3r by decomposing ginsenosides by lactic acid bacteria and yeast. In particular, in the case of Examples 2 to 4, in which the content of the red ginseng extract is in the range of 5 to 20% by weight relative to the total weight, it can be confirmed that the converted ginsenosides of Rd, Rg3s and Rg3r are significantly increased.

In addition, the pH before and after fermentation was measured using a pH meter, and the results are shown in Table 4 below.

division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 before fermentation 5.68 5.84 5.67 5.66 5.52 5.51 5.49 after fermentation 5.48 4.11 3.81 3.67 3.66 4.17 4.89

From the above results, in the case of Example, after fermentation, the pH is in the range of 5 or less, and it can be confirmed that the sour taste and the taste of cheese are more enhanced compared to the comparative example.

Claims (15)

A method for producing a ginsenoside-containing fermented dairy product comprising a; first fermenting a mixture comprising a complex agent containing lactic acid bacteria and yeast, a ginseng extract, and a milk raw material,
The mixture comprises 5 to 20% by weight of the ginseng extract, 74 to 86% by weight of the milk raw material, and 0.01 to 5% by weight of the combination agent based on the total weight of the mixture,
The complex agent contains the lactic acid bacteria and the yeast in a ratio of 90 to 95: 5 to 10,
The fermented dairy product has a moisture content of 7% or less and a method for producing a ginsenoside-containing fermented dairy product that is blocked. The method according to claim 1,
A method of producing a ginsenoside-containing fermented dairy product in which lactic acid fermentation and alcoholic fermentation are simultaneously performed in the first fermentation step. The method according to claim 1,
The lactic acid bacteria are Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. ), Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Lactococcus lactis subspecies cremoris (Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp. Lactococcus lactis subsp. lactis biovar diacetylactis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides (Leuconostoc pseudomesenteroides) A method for producing a fermented dairy product containing at least one selected from the group consisting of ginsenosides. delete delete delete The method according to claim 1,
The first fermentation step is a method for producing a ginsenoside-containing fermented dairy product is performed at 23 to 30 ℃. The method according to claim 1,
The first fermentation step is a method for producing a ginsenoside-containing fermented dairy product is performed for 12 to 120 hours. The method according to claim 1,
The ginseng is a method of manufacturing a ginsenoside-containing fermented dairy product that is a red ginseng. The method according to claim 1,
The fermented dairy product is a method for producing a ginsenoside-containing fermented dairy product wherein the total of Rd, Rg3s and Rg3r is 0.05 to 0.30 mg/g. The method according to claim 1,
distributing the first fermented product in a predetermined amount;
second fermentation of the divided first fermented product at 20 to 35°C; and
The method for producing a ginsenoside-containing fermented dairy product further comprising the step of freeze-drying the second fermented product. 12. The method of claim 11,
The second fermentation step is a method for producing a ginsenoside-containing fermented dairy product is performed for 15 to 36 hours. 13. A fermented dairy product containing ginsenosides produced by the method of any one of claims 1 to 3 and 7 to 12 and having a water content of 7% or less and blocked. 14. The method of claim 13,
A fermented dairy product containing ginsenosides, wherein the sum of Rd, Rg3s and Rg3r is 0.05 to 0.30 mg/g. 14. The method of claim 13,
A ginsenoside-containing fermented dairy product comprising alcohol in an amount of 0.01 to 0.1% by weight based on the total weight of the fermented dairy product.

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