KR102514871B1 - Fermented paste with increased sweet flavor and manufacturing method thereof - Google Patents

Abstract

Disclosed herein is a fermented paste with enhanced sweet flavor and a manufacturing method thereof. In one aspect, since the fermented paste of the present disclosure has a high content of furaneol exhibiting a sweet fragrance, a food containing the fermented paste has excellent flavor. In addition, the fermented paste maintains such a constant flavor for a long time and can be widely applied to various foods.

Description

Fermented paste with enhanced sweet flavor and method for manufacturing the same

The present specification relates to a fermented paste with enhanced sweet flavor and a method for preparing the same.

In the West, where bread is the staple food, there are various jams and spreads that can be spread on bread, and there are also various ways to eat bread. As the exchange of food culture between the East and the West became active, bread was consumed in the East as well, and the consumption of jam increased accordingly.

Jam uses a large amount of sugar for the purpose of long-term storage of fruits, and it is pointed out as a problem that the calories are very high. Recently, the size of the domestic jam market is decreasing, which is believed to be due to the perception that sugar intake should be reduced as consumers' interest in health increases. Fruit jam with reduced sugar is being sold for health-conscious consumers, but consumers pointed out that fruit jam with reduced sugar is not as tasty as the existing jam, and at the same time, it was found that the lower sugar content did not lead to direct purchase. . Accordingly, it is necessary to develop a jam with a sweet flavor and a low sugar content, rather than a jam in which the sugar content is simply reduced in fruit jams or spreads.

Republic of Korea Patent Publication No. 10-2010-0020582

In one aspect, the present invention is to provide a fermented paste and a method for producing the same that can be widely applied to various foods by maintaining a constant flavor for a long time while increasing the sweet flavor.

In order to achieve the above object, the present invention provides a fermented paste containing a lactic acid bacteria fermented product of fruits and vegetables in one aspect.

In one aspect, the present invention includes a mixing step of mixing fruits and vegetables; It provides a method for producing a fermentation paste comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step.

In one aspect, the fermented paste according to the present invention contains a high content of furaneol exhibiting a sweet flavor, and thus can provide a food with excellent sweet flavor.

In one aspect, the fermented paste according to the present invention uses fruits and vegetables, so it has low sugar content and low calories, and is health-oriented because it can save the health aspects of fruits and vegetables.

1 is a graph analyzing aroma components of a fermented paste according to an aspect of the present invention.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention includes a lactic acid bacteria fermented product of fruits and vegetables, wherein the fruit and vegetable are fruits and vegetables containing free sugars, the lactic acid bacteria are lactic acid bacteria that convert free sugars into furaneol, and the fermented product is a fermented product Provided is a fermented paste containing 500 to 1,500 μg/kg of furaneol based on the total weight.

In the present specification, furaneol is 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (2,5-dimethyl-4-hydroxy-3 ( 2H)-furanone). Such furaneol has a strawberry-like flavor at low concentrations, and a caramel-like flavor at more concentrated concentrations. The precursors of furaneol are free sugars such as sucrose, glucose, fructose, and rhamnose.

[Formula 1]

In the present specification, "fruit and vegetable" means a term that includes both fruits and vegetables.

As used herein, "vegetable" refers to a plant that is edible, and its leaves, stems, roots, fruits, and the like are edible.

In an exemplary embodiment, the acidity of the fermented product may be 0.5 to 1.5%, preferably 0.8 to 1.2%.

In the present specification, "acidity" can be calculated through Equation 1 below, and can be obtained by substituting a titratable acidity coefficient according to the type of acid to be measured.

[Equation 1]

In one aspect of the present invention, since lactic acid produced by lactic acid bacteria is measured, acidity can be obtained using 0.009, which is the coefficient of lactic acid, as a titratable acidity coefficient. This acidity is different from pH and is related to the acidity and umami of food, and means that substances such as phosphoric acid, organic acids, amino acids, or peptides are involved.

In an exemplary embodiment, the weight ratio of the terpene and the volatile sulfur compound included in the fermented product may be 1: 0.5 to 1.5, preferably 1: 0.8 to 1.2. The volatile sulfur compound may include at least one of dimethyl disulfide, dially disulfide, and allyl trisulfide.

In one exemplary embodiment, the lactic acid bacteria may be Lactobacillus brevis ( lactobacillus brevis ), specifically, it may be Lactobacillus brevis SMB091 having accession number KCCM11556P.

In an exemplary embodiment, the free sugar may include one or more of sucrose, glucose, fructose, and rhamnose.

In one exemplary embodiment, the carrot or onion may be steamed.

In one exemplary embodiment, the fruits and vegetables may include one or more of carrots, onions, and garlic, but is not limited thereto.

In one aspect, the present invention may provide a food composition comprising the fermentation paste.

In an exemplary embodiment, the food composition may include 80% by weight or more of the fermented paste based on the total weight of the composition. Specifically, the food composition contains the fermented paste in an amount of 80% by weight or more, 80.5% by weight or more, 81% by weight or more, 81.5% by weight or more, 82% by weight or more, 82.5% by weight or more, 83% by weight based on the total weight of the composition. 83.5 wt% or more, 84 wt% or more, 84.5 wt% or more, 85 wt% or more, 85.5 wt% or more, 86 wt% or more, 86.5 wt% or more, 87 wt% or more, 87.5 wt% or more, 88 wt% 88.5 wt% or more, 89 wt% or more, 89.5 wt% or more, 90 wt% or more, 90.5 wt% or more, 91 wt% or more, 91.5 wt% or more, 92 wt% or more, 92.5 wt% or more, 93 wt% 93.5% by weight or more, 94% by weight or more, 94.5% by weight or more, 95% by weight or more, 95.5% by weight or more, 96% by weight or more, 96.5% by weight or more, 97% by weight or more, 97.5% by weight or more, 98% by weight or more 98.5% or more, or 99% or more, and 100% or less, 99.9% or less, 99.5% or less, 99% or less, 98.5% or less, 98% or less, 97.5% or less, or 97% by weight may include the following.

In one exemplary embodiment, the food composition may be sugar-free. The sugar-free may mean that sugar such as sugar is not added in addition to the fermentation paste.

In an exemplary embodiment, the food may be jam, spread, emulsion, ice cream, soup, sauce, yogurt, beverage, feed, and drink containing the fermented paste.

In an exemplary embodiment, the food may include food additives acceptable in food science, and may further include suitable carriers, excipients, and diluents commonly used in food production.

In an exemplary embodiment, the food contains various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, and preservatives. , glycerin, alcohol, a carbonation agent used in carbonated beverages, and the like may be further included.

In one aspect, the present invention is a method for producing the fermented paste, the mixing step of mixing fruits and vegetables; And it provides a method for producing a fermentation paste comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step.

In one exemplary embodiment, the fruits and vegetables mixed in the mixing step may be pulverized.

In an exemplary embodiment, in the mixing step, salt may be further added and mixed in addition to fruits and vegetables.

In one exemplary embodiment, carrots, onions and garlic may be used as fruits and vegetables in the mixing step, but is not limited thereto. For example, in the mixing step, 50 to 60 parts by weight of carrots and 30 to 40 parts by weight of onions may be mixed, specifically 53 to 57 parts by weight of carrots and 33 to 37 parts by weight of onions may be mixed, more specifically 55 to 56 parts by weight of carrots and 36 to 37 parts by weight of onions can be mixed.

In one exemplary embodiment, the method may further include a steaming step of steaming the fruit before the mixing step.

In an exemplary embodiment, the steaming step may be performed at a steaming temperature of 80 to 100 ° C. for 30 to 90 minutes. Specifically, the steaming step is 80 ℃ or more, 81 ℃ or more, 82 ℃ or more, 83 ℃ or more, 84 ℃ or more or 85 ℃ or more, 100 ℃ or less, 99 ℃ or less, 98 ℃ or less, 97 ℃ or less, 96 ℃ It may be carried out for 30 minutes or more, 35 minutes or more, 40 minutes or more, or 45 minutes or more and 90 minutes or less, 85 minutes or less, 80 minutes or less, or 75 minutes or less at a steaming temperature of less than or equal to 95 ° C.

In an exemplary embodiment, the lactic acid bacteria in the fermentation step may be Lactobacillus brevis, and specifically, may be Lactobacillus brevis SMB091 having accession number KCCM11556P.

In an exemplary embodiment, the fermentation step may be performed for 12 to 96 hours at a temperature of 25 to 45 °C. Specifically, the fermentation step is 25 ℃ or more, 26 ℃ or more, 27 ℃ or more, 28 ℃ or more, 29 ℃ or more, 30 ℃ or more, 31 ℃ or more or 32 ℃ or more and 45 ℃ or less, 44 ℃ or less, 43 ℃ or less , 42 ℃ or less, 41 ℃ or less, 40 ℃ or less, 39 ℃ or less, 38 ℃ or less, 37 ℃ or less, 36 ℃ or less, 35 ℃ or less, 34 ℃ or less or 33 ℃ or less for 12 hours or more, 16 hours or more , 20 hours or more, 24 hours or more, 28 hours or more, or 32 hours or more, and 96 hours or less, 92 hours or less, 88 hours or less, 84 hours or less, 80 hours or less, or 76 hours or less.

In an exemplary embodiment, the fermentation step may be inoculated with lactic acid bacteria at 0.1 to 5% by weight based on the total weight of the mixture. Specifically, in the fermentation step, the lactic acid bacteria are added in an amount of 0.1% by weight or more, 0.5% by weight or more, 0.7% by weight or more, 1.0% by weight or more, 1.3% by weight or more, 1.5% by weight or more, 1.7% by weight or more based on the total weight of the mixture. , 2.0 wt% or more, 2.3 wt% or more, or 2.5 wt% or more, and 5.0 wt% or less, 4.7 wt% or less, 4.5 wt% or less, 4.3 wt% or less, 4.0 wt% or less, 3.7 wt% or less, 3.5 wt% Or less, it may be inoculated at 3.3% by weight or less or 3.0% by weight or less.

In one aspect, the present invention provides a fruit and vegetable fermentation paste prepared by the method for producing the fermentation paste.

Hereinafter, the present invention will be described in more detail through examples and the like. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

[Example 1] Preparation of fermentation paste 1

55.85 g of carrots, 36.5 g of onions, and 3.65 g of garlic, which were steamed at 100° C. steam and pulverized with a blender, were mixed with 2 g of salt. After inoculating 2 g of Lactobacillus brevis SMB091 (Korea Microbial Conservation Center, KCCM11556P) into the obtained mixture, fermentation was performed for 48 hours while maintaining a temperature of 30 ° C. to prepare a fermentation paste.

[Example 2] Preparation of fermented paste 2

A fermented paste was prepared in the same manner as in Example 1, except that carrots, onions and garlic were not steamed.

[Comparative Example 1] Preparation of insert

55.85 g of carrots, 36.5 g of onions, and 3.65 g of garlic steamed at 100° C. steam and pulverized with a blender were mixed with 2 g of salt to prepare an insert.

[Test Example 1] Confirmation of titratable acidity of fermented paste

1-1. Determination of titratable acidity

50 mL of distilled water was added to Example 1, Example 2, and Comparative Example 1, each weighed at 10 g, and then titrated with 0.1N NaOH to measure the mL of NaOH solution consumed until the pH reached 8.3. The titratable acidity (%) was calculated according to Equation 1 below with the titratable acidity coefficient set to 0.009, and the results are shown in Table 1.

[Equation 1]

division Example 1 Example 2 Comparative Example 1 Titratable acidity (% (v/w)) 1.0 1.0 0.3

[Test Example 2] Analysis of volatile fragrance components of fermented paste

SAFE (solvent assisted flavor evaporation) extraction was performed to analyze the volatile flavor components of the fermented paste. Specifically, 50 g of each sample (Example 1 and Comparative Example 1) and 50 g of distilled water were mixed and extracted by putting them in a SAFE additional funnel. Volatile fragrance components were extracted by distillation at 40°C and 5.4 x 10 ^-5 torr for 50 minutes, and the distillation extract was subjected to solvent extraction by dividing the distillation extract into three times using 50mL of dichloromethane. The solvent-extracted extract was passed through 1 g of anhydrous sodium sulfate to remove residual moisture, and then concentrated using nitrogen gas to a final volume of 200 μL, and GC-MS analysis was performed.

1. Quantitative analysis of furaneol

Quantitative analysis of furaneol in the sample was performed using an internal standard addition method. As a standard material, furaneol (sigma Aldrich, CAS 3658-77-3) with a purity of 99% or higher was added to the concentration range of 0 - 8 μg/g in each sample, and a standard curve was drawn for each concentration of the standard material added to the sample. It was quantified through the regression equation. The components in the sample were compared and verified by NIST MS Search 2.2 Library and retention time with mass spectral data and retention time obtained by directly analyzing the standard material by GC-MS, and furaneol content analyzed by SIM mode was quantified using the Quan browser in the Xcalibur software program, and the results are shown in Table 2.

division Example 1 Comparative Example 1 Furaneol (μg/kg) 1,050 60

2. Analysis of volatile fragrance components

The volatile aroma components of the samples extracted using SAFE were analyzed with an ISQ mass spectrometer (ThermoFisher scientific co.) connected to a TRACE 1310 gas chromatograph, and the column was DB-WAX (30m length x 0.25mm i.d. x 0.25μm film thickness, J&W Scientific , Folsom, CA, USA) was used. The GC oven temperature was maintained at 40 ° C for 5 minutes, raised to 170 ° C at 5 ° C per minute and maintained for 5 minutes, then raised to 230 ° C at 15 ° C per minute and maintained for 5 minutes. The temperature of the detector transfer line was set at 230 °C, the mass range was obtained using SIM (Selected Ion Monitoring) mode, and the mass spectra was obtained by electron ionization (EI) method at 70 eV. Volatile fragrance components of each sample were analyzed using the peak area according to the added concentration of the internal standard on the GC-MS total ion chromatogram, and the results are shown in Table 3 and FIG. 1 .

division Example 1 (area, %) Example 2 (area,%) Terpene 39.9 29.2 volatile sulfur compounds
(dimethyl disulfide, diallyl disulfide and allyl trisulfide) 34.3 4.2

[Formulation Example 1] Jam

According to the composition shown in Table 4 below, the jam was blended in a conventional manner and concentrated to 70 brix.

ingredient (weight%) Fermented paste of Example 1 80 fermented rice liquid 19.8 vitamin c 0.1 pectin 0.1 Sum 100

[Formulation Example 2] Hot Sauce

Kimchi-style hot sauce was prepared by sterilization at 85 ° C. for 30 minutes in a conventional manner according to the composition shown in Table 5 below.

ingredient Content (% by weight) Fermented paste of Example 1 47 Jinjang 25 fermented rice liquid 18 celebratory vinegar 3 onion powder 0.3 fermented red pepper 6.7 Sum 100

[Formulation Example 3] Dressing

According to the composition shown in Table 6 below, a dressing was prepared in a conventional manner, then sterilized at 85 ° C. for 30 minutes, and mixed with olive oil.

ingredient Content (% by weight) Fermented paste of Example 1 20 Jinjang 15 fermented rice liquid 20 vinegar 18 olive oil 10 onion powder 0.3 Basil Hall 0.1 essence 16.6 Sum 100

Korea Microbial Conservation Center KCCM11556P 20140704

Claims (13)

Contains lactic acid bacteria fermented products of fruits and vegetables,
The fruits and vegetables are fruits and vegetables containing free sugars,
The lactic acid bacteria are lactic acid bacteria that convert free sugars into furaneol,
The fermented product contains 500 to 1,500 μg/kg of furaneol based on the total weight of the fermented product,
The weight ratio of terpene and volatile sulfur compounds contained in the fermented product is 1: 0.5 to 1.5,
Wherein the volatile sulfur compound includes at least one of dimethyl disulfide, dially disulfide and allyl trisulfide. According to claim 1,
The fermented paste has an acidity of 0.5 to 1.5%. delete According to claim 1,
The lactic acid bacteria is Lactobacillus brevis ( lactobacillus brevis ), a fermented paste. According to claim 1,
The lactic acid bacteria is Lactobacillus brevis SMB091 (KCCM11556P), a fermented paste. According to claim 1,
The fruit and vegetable is a fermented paste containing at least one of carrots, onions and garlic. A food composition comprising 80% by weight or more of the fermented paste of any one of claims 1, 2, and 4 to 6 based on the total weight of the composition. According to claim 7,
The composition is sugar-free, food composition. A method for producing the fermented paste of any one of claims 1, 2, and 4 to 6,
Mixing step of mixing fruits and vegetables; and
A method comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step. According to claim 9,
Further comprising a steaming step of steaming the fruits and vegetables before the mixing step. According to claim 10,
The steaming step is performed for 40 to 90 minutes at a steaming temperature of 80 to 100 ° C. According to claim 9,
The fermentation step is carried out for 12 to 96 hours at a temperature of 25 to 45 ℃, method. According to claim 9,
The fermentation step is a method of inoculating lactic acid bacteria at 0.1 to 5% by weight based on the total weight of the mixture.

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