KR102627454B1 - Antibacterial composition for shred cheese and shred cheese comprising the same - Google Patents
Antibacterial composition for shred cheese and shred cheese comprising the same Download PDFInfo
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- KR102627454B1 KR102627454B1 KR1020210001662A KR20210001662A KR102627454B1 KR 102627454 B1 KR102627454 B1 KR 102627454B1 KR 1020210001662 A KR1020210001662 A KR 1020210001662A KR 20210001662 A KR20210001662 A KR 20210001662A KR 102627454 B1 KR102627454 B1 KR 102627454B1
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- cheese
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- shredded cheese
- antibacterial composition
- lactic acid
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 104
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 37
- 239000000203 mixture Substances 0.000 title claims abstract description 35
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 61
- 241000894006 Bacteria Species 0.000 claims description 36
- 239000000843 powder Substances 0.000 claims description 34
- 239000004310 lactic acid Substances 0.000 claims description 31
- 235000014655 lactic acid Nutrition 0.000 claims description 31
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 8
- 239000001913 cellulose Substances 0.000 claims description 8
- 235000019814 powdered cellulose Nutrition 0.000 claims description 8
- 229920003124 powdered cellulose Polymers 0.000 claims description 8
- 239000004368 Modified starch Substances 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 13
- 244000005700 microbiome Species 0.000 abstract description 12
- 238000004806 packaging method and process Methods 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 7
- 238000009826 distribution Methods 0.000 abstract description 6
- 239000007787 solid Substances 0.000 abstract description 3
- 239000007789 gas Substances 0.000 description 15
- 241000186660 Lactobacillus Species 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 241000186612 Lactobacillus sakei Species 0.000 description 6
- 230000002401 inhibitory effect Effects 0.000 description 6
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000006872 mrs medium Substances 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 241000192132 Leuconostoc Species 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- UDSAIICHUKSCKT-UHFFFAOYSA-N bromophenol blue Chemical compound C1=C(Br)C(O)=C(Br)C=C1C1(C=2C=C(Br)C(O)=C(Br)C=2)C2=CC=CC=C2S(=O)(=O)O1 UDSAIICHUKSCKT-UHFFFAOYSA-N 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000009448 modified atmosphere packaging Methods 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 108020004465 16S ribosomal RNA Proteins 0.000 description 1
- AWFYPPSBLUWMFQ-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(1,4,6,7-tetrahydropyrazolo[4,3-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=C2 AWFYPPSBLUWMFQ-UHFFFAOYSA-N 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 238000003794 Gram staining Methods 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- 241001627205 Leuconostoc sp. Species 0.000 description 1
- NEAPKZHDYMQZCB-UHFFFAOYSA-N N-[2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]ethyl]-2-oxo-3H-1,3-benzoxazole-6-carboxamide Chemical compound C1CN(CCN1CCNC(=O)C2=CC3=C(C=C2)NC(=O)O3)C4=CN=C(N=C4)NC5CC6=CC=CC=C6C5 NEAPKZHDYMQZCB-UHFFFAOYSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000002815 broth microdilution Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229940062043 nitrogen 50 % Drugs 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/097—Preservation
- A23C19/10—Addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6408—Hydrogenated starch hydrolysate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
본 발명은 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈에 관한 것이다. 구체적으로, 슈레드 치즈의 유통 또는 보관시 미생물의 증식에 의한 가스 발생으로 슈레드 치즈의 포장 용기가 팽창하는 문제를 해결할 수 있는 동시에 세절된 슈레드 치즈들이 서로 응집하여 고결하지 않도록 하는 이형 효과를 구현할 수 있는 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈에 관한 것이다.The present invention relates to an antibacterial composition for shredded cheese and shredded cheese containing the same. Specifically, it can solve the problem of the packaging container of shredded cheese expanding due to gas generation due to the growth of microorganisms during distribution or storage of shredded cheese, and at the same time, it can provide a release effect that prevents shredded shredded cheese from clumping together and becoming solid. It relates to an antibacterial composition for shredded cheese that can be implemented and shredded cheese containing the same.
Description
본 발명은 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈에 관한 것이다. 구체적으로, 슈레드 치즈의 유통 또는 보관시 미생물의 증식에 의한 가스 발생으로 슈레드 치즈의 포장 용기가 팽창하는 문제를 해결할 수 있는 동시에 세절된 치즈들이 서로 응집하여 고결하지 않도록 하는 이형 효과를 구현할 수 있는 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈에 관한 것이다.The present invention relates to an antibacterial composition for shredded cheese and shredded cheese containing the same. Specifically, it is possible to solve the problem of the packaging container of shredded cheese expanding due to gas generation due to the growth of microorganisms during distribution or storage of shredded cheese, and at the same time, it is possible to implement a release effect that prevents the shredded cheese from clumping together and becoming solid. It relates to an antibacterial composition for shredded cheese and shredded cheese containing the same.
모짜렐라, 체다, 고다 치즈 등의 자연 치즈를 일정 크기의 블록 형상으로 세절하여 포장, 판매하는 슈레드치즈(shred cheese)는 그 사용의 편리함으로 가정, 식품 산업 전반에서 가장 널리 애용되고 있다.Shredded cheese, which is packaged and sold by cutting natural cheese such as mozzarella, cheddar, and gouda cheese into blocks of a certain size, is most widely used at home and in the food industry due to its ease of use.
그러나, 이러한 슈레드 치즈는 최근 유통 과정 중 미생물의 증식으로 인하여 맛과 냄새가 변질되고 특히, 미생물의 가스의 생성으로 제품의 포장 용기가 팽창하게 되는 문제점이 대두되고 있다. However, the taste and smell of shredded cheese has recently become deteriorated due to the growth of microorganisms during the distribution process, and in particular, the packaging container of the product has expanded due to the production of gas by microorganisms.
이러한 미생물학적 변질 원인을 제어하기 위하여, 슈레드 치즈 제품의 포장 시 대부분 질소(N2), 이산화탄소(CO2)로 가스 치환 포장(Modified atmosphere packaging; MAP)을 하고 있다.In order to control these causes of microbiological deterioration, most shredded cheese products are packaged using modified atmosphere packaging (MAP) using nitrogen (N 2 ) and carbon dioxide (CO 2 ).
이를 통해, 치즈에 존재하는 대부분의 호기성 미생물과 곰팡이, 효모 등의 성장을 억제시키는 효과를 얻을 수 있다. 그러나, 이와 다른 측면에서, MAP 포장에 조성된 이산화탄소와 질소가 오히려 치즈 포장 내 혐기적 조건을 제공하면서 주로 Leuconostoc, Lactobacillus 등의 유산균과 같은 혐기성 미생물이 우점적으로 생장할 수 있는 환경을 제공하기도 한다.Through this, it is possible to achieve the effect of inhibiting the growth of most aerobic microorganisms, molds, yeast, etc. present in cheese. However, in another aspect, the carbon dioxide and nitrogen contained in MAP packaging actually provide anaerobic conditions within the cheese packaging, providing an environment in which anaerobic microorganisms such as lactic acid bacteria such as Leuconostoc and Lactobacillus can grow predominantly. .
이에 따라, 자연 치즈에 존재하는 유산균이 산, 가스 등을 생성함으로써 치즈가 부패하고 포장 용기가 팽창하는 등 제품의 품질을 저하시키는 주요 원인이 된다.Accordingly, the lactic acid bacteria present in natural cheese produce acid and gas, which is a major cause of deterioration of product quality, such as cheese rotting and packaging container expansion.
또한, 슈레드 치즈 블록들은 유통과정에서 덩어리 형태로 서로 응집하여 최종 소비자가 슈레드 치즈의 용도에 적합하게 사용하는 것이 곤란한 등 불량품으로 변질될 우려가 있다.In addition, there is a risk that the shredded cheese blocks may become defective products as they clump together into lumps during the distribution process, making it difficult for end consumers to use the shredded cheese appropriately for its intended purpose.
따라서, 상기와 같은 미생물 증식에 의한 슈레드 치즈의포장 용기가 팽창하는 문제를 해결할 수 있는 동시에 슈레드 치즈들이 서로 응집하지 않도록 하는 이형 효과를 구현할 수 있는 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈가 절실히 요구되고 있는 실정이다.Therefore, an antibacterial composition for shredded cheese that can solve the problem of expansion of the packaging container of shredded cheese due to the growth of microorganisms as described above and at the same time implements a mold release effect that prevents the shredded cheese from agglomerating with each other, and a shoe containing the same. Red cheese is in dire need.
본 발명은 유통 또는 보관시 미생물의 증식에 의한 치즈의 변질 및 가스 발생으로 슈레드 치즈의 포장 용기가 팽창하는 문제를 해결할 수 있는 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈를 제공하는 것을 목적으로 한다.The present invention provides an antibacterial composition for shredded cheese that can solve the problem of expansion of the packaging container of shredded cheese due to deterioration of cheese and gas generation due to proliferation of microorganisms during distribution or storage, and shredded cheese containing the same. The purpose.
또한, 본 발명은 세절된 슈레드 치즈들이 서로 응집하지 않도록 하는 이형 효과를 구현할 수 있는 슈레드 치즈용 항균 조성물 및 이를 포함하는 슈레드 치즈를 제공하는 것을 목적으로 한다.Another object of the present invention is to provide an antibacterial composition for shredded cheese that can achieve a release effect that prevents shredded shredded cheese from agglomerating together, and shredded cheese containing the same.
상기 과제를 해결하기 위해, 본 발명은,In order to solve the above problems, the present invention,
슈레드 치즈용 항균 조성물로서, 유산균 배양분말을 포함하고, 상기 유산균 배양분말은 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호 : KCTC12992BP), 류코노스톡 메센테로이드 DS3(Leuconostoc mesenteroides DS3, 기탁번호 : KCTC13016BP) 및 락토바실러스 사케이 DS4(Lactobacillus sakei DS4, 기탁번호 : KCTC13017BP)로 이루어진 그룹으로부터 선택된 1종 이상의 균주의 배양분말을 포함하는, 슈레드 치즈용 항균 조성물을 제공한다.An antibacterial composition for shredded cheese, comprising a lactic acid bacteria culture powder, wherein the lactic acid bacteria culture powder is Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, deposit number: KCTC12992BP), Leuconostoc mesenteroides DS3 ( deposit number: : KCTC13016BP) and Lactobacillus sakei DS4 (Accession number: KCTC13017BP).
여기서, 상기 유산균 배양분말은 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호 : KCTC12992BP)의 배양분말을 포함하는 것을 특징으로 하는, 슈레드 치즈용 항균 조성물을 제공한다.Here, the lactic acid bacteria culture powder provides an antibacterial composition for shredded cheese, characterized in that it contains a culture powder of Lactobacillus plantarum DS2 (Accession number: KCTC12992BP).
또한, 상기 슈레드 치즈용 항균 조성물의 총 중량을 기준으로, 상기 유산균 배양분말 5 내지 30 중량% 및 고결 방지제 70 내지 95 중량%를 포함하는 것을 특징으로 하는, 슈레드 치즈용 항균 조성물을 제공한다.In addition, based on the total weight of the antibacterial composition for shredded cheese, an antibacterial composition for shredded cheese is provided, comprising 5 to 30% by weight of the lactic acid bacteria culture powder and 70 to 95% by weight of an anti-caking agent. .
여기서, 상기 고결 방지제는 분말셀룰로스, 전분 및 변성 전분 중 하나 이상을 포함하는 것을 특징으로 하는, 슈레드 치즈용 항균 조성물을 제공한다.Here, the anti-caking agent provides an antibacterial composition for shredded cheese, wherein the anti-caking agent includes one or more of powdered cellulose, starch, and modified starch.
한편, 상기 슈레드 치즈용 항균 조성물 및 세절된 자연 치즈를 포함하는, 슈레드 치즈 제품을 제공한다.Meanwhile, a shredded cheese product comprising the antibacterial composition for shredded cheese and shredded natural cheese is provided.
본 발명에 따른 슈레드 치즈용 항균 조성물은 특정 유산균 배양분말을 포함함으로써 슈레드 치즈의 유통 또는 보관시 미생물의 증식에 의한 가스 발생을 억제함으로써 슈레드 치즈의 포장 용기가 팽창하는 문제를 해결할 수 있는 우수한 효과를 나타낸다.The antibacterial composition for shredded cheese according to the present invention contains a specific lactic acid bacteria culture powder, thereby suppressing the generation of gas caused by the proliferation of microorganisms during distribution or storage of shredded cheese, thereby solving the problem of expansion of the packaging container of shredded cheese. It shows excellent effects.
또한, 본 발명에 따른 슈레드 치즈용 항균 조성물은 특정 유산균 배양분말과 분말셀룰로스의 조합을 통해 세절된 자연 치즈들이 서로 응집하지 않도록 하는 이형 효과를 구현할 수 있는 우수한 효과를 나타낸다.In addition, the antibacterial composition for shredded cheese according to the present invention exhibits an excellent effect of achieving a release effect that prevents shredded natural cheese from agglomerating through a combination of specific lactic acid bacteria culture powder and powdered cellulose.
도 1은 실시예에서 저장 기간별 슈레드 치즈 포장 용기의 팽창 발생률의 그래프이다.1 is a graph of the expansion rate of shredded cheese packaging containers by storage period in an example.
이하, 첨부된 도면들을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명하기로 한다. 그러나, 본 발명은 여기서 설명된 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록, 그리고 당업자에게 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되는 것이다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete, and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.
본 발명에 따른 슈레드 치즈용 항균 조성물은 유산균 배양분말을 포함한다.The antibacterial composition for shredded cheese according to the present invention includes lactic acid bacteria culture powder.
여기서, 상기 유산균 배양분말은 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호 : KCTC12992BP), 류코노스톡 메센테로이드 DS3(Leuconostoc mesenteroides DS3, 기탁번호 : KCTC13016BP) 및 락토바실러스 사케이 DS4(Lactobacillus sakei DS4, 기탁번호 : KCTC13017BP)로 이루어진 그룹으로부터 선택된 1종 이상의 균주, 바람직하게는 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호 : KCTC12992BP)의 배양분말을 포함할 수 있다.Here, the lactic acid bacteria culture powder is Lactobacillus plantarum DS2 (Accession number: KCTC12992BP), Leuconostoc mesenteroides DS3 (Accession number: KCTC13016BP), and Lactobacillus sakei DS4 ( Lactobacillus sakei DS4). , Accession number: KCTC13017BP), preferably a culture powder of Lactobacillus plantarum DS2 (Accession number: KCTC12992BP).
상기 유산균 배양분말은 상기 균주를 락토바실리(Lactobacilli) MRS 배지에서 30℃ 하에 30시간 동안 배양한 후, 배양액을 원심분리하여 잔존 균체를 제거하고 남은 배양여액과 말토덱스트린을 혼합하여 농축하고 분무 건조(spray dry)를 이용하여 분말화함으로써 제조할 수 있다.The lactic acid bacteria culture powder is prepared by culturing the strain in Lactobacilli MRS medium at 30°C for 30 hours, centrifuging the culture solution to remove remaining bacteria, mixing the remaining culture filtrate with maltodextrin, concentrating it, and spray drying ( It can be manufactured by powdering it using spray drying.
상기 유산균 배양분말은 슈레드 치즈용 항균 조성물의 총 중량을 기준으로 5 내지 30 중량%, 바람직하게는 10 내지 20 중량%의 함량으로 포함될 수 있고, 잔량은 고결 방지제, 예를 들어 분말셀룰로스를 포함할 수 있다.The lactic acid bacteria culture powder may be included in an amount of 5 to 30% by weight, preferably 10 to 20% by weight, based on the total weight of the antibacterial composition for shredded cheese, and the remaining amount includes an anti-caking agent, such as powdered cellulose. can do.
여기서, 상기 유산균 배양분말의 함량이 5 중량% 미만인 경우 자연 치즈의 가스 발생 미생물의 증식 및 이에 의한 가스 발생 억제 효과가 크게 저하될 수 있는 반면, 상기 유산균 배양분말의 함량이 30 중량% 초과인 경우 상기 분말셀룰로스의 함량이 불충분하여 세절된 자연 치즈 블록들이 서로 응집하는 고결을 억제하는 이형 효과가 크게 저하될 수 있다.Here, when the content of the lactic acid bacteria culture powder is less than 5% by weight, the growth of gas-generating microorganisms in natural cheese and the effect of suppressing gas generation thereby may be greatly reduced, whereas when the content of the lactic acid bacteria culture powder is more than 30% by weight. Because the content of the powdered cellulose is insufficient, the mold release effect of suppressing the coagulation of finely chopped natural cheese blocks with each other may be greatly reduced.
상기 슈레드 치즈용 항균 조성물은 상기 유산균 배양분말과 고결 방지제의 혼합으로 제조될 수 있고, 이를 자연 치즈, 예를 들어, 세절된 자연 치즈와 함께 혼합기(Tumbler)를 이용하여 30초 내지 1분간 혼합함으로써 세절된 자연 치즈 블록의 표면을 상기 항균 조성물로 코팅함으로써 슈레드 치즈를 제조할 수 있다.The antibacterial composition for shredded cheese can be prepared by mixing the lactic acid bacteria culture powder and an anti-caking agent, and mixing it with natural cheese, for example, shredded natural cheese, using a tumbler for 30 seconds to 1 minute. By doing this, shredded cheese can be manufactured by coating the surface of the shredded natural cheese block with the antibacterial composition.
여기서, 상기 슈레드 치즈는 이의 총 중량을 기준으로 상기 슈레드 치즈용 항균 조성물을 0.5 내지 10 중량%, 바람직하게는 1 내지 3 중량%로 포함할 수 있다. 상기 슈레드 치즈용 항균 조성물의 함량이 0.5 중량% 미만인 경우 슈레드 치즈의 가스 발생 균주의 증식 및 이에 의한 가스 발생 억제 효과와 세절된 자연 치즈 블록들이 서로 응집하는 고결을 억제하는 이형 효과가 크게 저하될 수 있다.Here, the shredded cheese may contain 0.5 to 10% by weight, preferably 1 to 3% by weight, of the antibacterial composition for shredded cheese based on its total weight. If the content of the antibacterial composition for shredded cheese is less than 0.5% by weight, the effect of suppressing the growth of gas-generating strains of shredded cheese and the resulting gas generation and the mold release effect of suppressing the coagulation of shredded natural cheese blocks with each other are greatly reduced. It can be.
<실시예><Example>
1. 슈레드 치즈의 가스발생 원인균 동정 결과1. Results of identification of bacteria causing gas in shredded cheese
국내 슈레드 치즈 제품들 중 가스발생에 의해 포장용기의 팽창이 발생한 제품의 치즈를 무균적으로 채취하여 원인균을 분리했다. 구체적으로, 채취한 치즈 시료를 멸균 식염수(0.85%, NaCl)와 함께 멸균백에 넣고 2분간 균질화한 후, 멸균 식염수를 희석액으로 이용하여 단계적으로 희석했다. 상기 희석액을 BPB(Bromophenol Blue)가 0.002 중량% 첨가된 락토바실리(Lactobacilli) MRS 고체 배지에 접종하여 30 ℃에서 48시간 배양하였다. 상기 배지로부터 파란색으로 형성된 콜로니 중에서 콜로니 집락 모양이 다른 6개의 우점 균주를 분리하였고, 분리한 균주의 동정 결과와 생리학적 특성을 하기의 표 1에 나타내었다. 분리된 균주는 20% 글리세롤 용액에 현탁하여 -80℃에 보관하였고, 항균력을 테스트할 때마다 30℃에서 24 내지 48시간 동안 배양한 후에 사용하였다.Among domestic shredded cheese products, cheese from a product whose packaging container expanded due to gas generation was aseptically collected and the causative bacteria were isolated. Specifically, the collected cheese sample was placed in a sterile bag with sterile saline solution (0.85%, NaCl), homogenized for 2 minutes, and then diluted step by step using sterile saline solution as a diluent. The diluted solution was inoculated onto Lactobacilli MRS solid medium containing 0.002% by weight of Bromophenol Blue (BPB) and cultured at 30°C for 48 hours. Among the colonies formed in blue from the medium, six dominant strains with different colony shapes were isolated, and the identification results and physiological characteristics of the isolated strains are shown in Table 1 below. The isolated strain was suspended in a 20% glycerol solution and stored at -80°C, and was used after culturing at 30°C for 24 to 48 hours each time its antibacterial activity was tested.
치즈Shredded
cheese
치즈Shredded
cheese
치즈Shredded
cheese
치즈Shredded
cheese
치즈Shredded
cheese
치즈Shredded
cheese
2. 유산균 배양분말의 제조예2. Manufacturing example of lactic acid bacteria culture powder
김치에서 얻은 78종의 미생물로부터 부패성 및 병원성 미생물에 대한 항균활성이 가장 우수한 미생물을 선발하였고, 이의 16S rDNA 염기서열을 분석한 결과, 락토바실러스 속에 속하는 플란타룸, 사케이, 류코노스톡 속에 속하는 메센테로이드임을 확인하였다. 상기 균주를 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호: KCTC12992BP), 류코노스톡 메센테로이드 DS3(Leuconostoc mesenteroides DS3, 기탁번호: KCTC13016BP), 락토바실러스 사케이 DS4(Lactobacillus sakei DS4, 기탁번호: KCTC13017BP)라 명명했다.Microorganisms with the best antibacterial activity against spoilage and pathogenic microorganisms were selected from 78 types of microorganisms obtained from kimchi, and as a result of analyzing their 16S rDNA base sequences, it was found that they belong to the genera Plantarum, Sakei, and Leuconostoc belonging to the Lactobacillus genus. It was confirmed that it was a mesenteroid. The above strains were Lactobacillus plantarum DS2 ( Lactobacillus plantarum DS2, accession number: KCTC12992BP), Leuconostoc mesenteroides DS3 ( Leuconostoc mesenteroides DS3, accession number: KCTC13016BP), and Lactobacillus sakei DS4 ( Lactobacillus sakei DS4, accession number: It was named KCTC13017BP).
상기 3종의 균주를 락토바실리(Lactobacilli) MRS 배지에서 30℃ 하에 30 시간동안 각각 배양했고, 배양액을 원심분리하여 잔존 균체를 제거하였다. 남은 배양여액과 말토덱스트린을 혼합하여 농축하고 분무 건조(Spray dry)를 이용하여 분말화하여 배양 분말을 각각 제조하였으며, 배양 분말은 하기 표 2에 나타내었다.The three strains were each cultured in Lactobacilli MRS medium at 30°C for 30 hours, and the culture medium was centrifuged to remove remaining bacteria. The remaining culture filtrate and maltodextrin were mixed, concentrated, and powdered using spray drying to prepare culture powders. The culture powders are shown in Table 2 below.
3. 유산균 배양분말의 항균활성 평가3. Evaluation of antibacterial activity of lactic acid bacteria culture powder
슈레드 치즈의 가스발생 원인균 동정 결과에서 밝혀진 6종(A-F)의 유산균에 대한 실시예 1 내지 3의 유산균 배양분말의 최소생육저해농도(MIC, Minimum inhibition concentration) 테스트를 실시하였다. 상기 6종(A-F)의 분리 유산균을 락토바실리(Lactobacilli) MRS 배지에서 30℃ 하에 24시간 동안 각각 배양한 후, 104-5 CFU/ml의 접종액이 되도록 희석하여 준비하였다. 최소생육저해농도(MIC) 테스트는 CLSI법(The Clinical and Laboratory Standards Institute)에 따라 락토바실리(Lactobacilli) MRS 배지가 포함된 96-well plate에서 액체배지 희석법(Broth micro-dilution method)으로 측정하였으며, 30℃ 하에 48 시간 배양한 뒤 균주의 생육이 90% 저해되는 농도를 최소생육저해농도(MIC)로 각각 나타내었고, 평가 결과는 아래 표 3에 나타내었다. 아래 표 3에서 농도의 단위는 ppm이다.A minimum growth inhibition concentration (MIC) test was performed on the lactic acid bacteria culture powders of Examples 1 to 3 for six types of lactic acid bacteria (AF) identified as a result of the identification of gas-producing bacteria in shredded cheese. The six types of isolated lactic acid bacteria (AF) were each cultured in Lactobacilli MRS medium at 30°C for 24 hours, and then diluted to prepare an inoculum of 10 4-5 CFU/ml. The minimum growth inhibitory concentration (MIC) test was measured using the broth micro-dilution method in a 96-well plate containing Lactobacilli MRS medium according to the CLSI method (The Clinical and Laboratory Standards Institute). The concentration at which the growth of the strain was inhibited by 90% after culturing at 30°C for 48 hours was expressed as the minimum growth inhibitory concentration (MIC), and the evaluation results are shown in Table 3 below. In Table 3 below, the unit of concentration is ppm.
상기 표 3에 나타난 바와 같이, 실시예 1 내지 3의 균주는 모두 슈레드 치즈의 가스발생 유산균의 증식을 억제하는 항균 효과가 우수한 것으로 확인되었고, 특히 실시예 1의 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호: KCTC12992BP)가 가스발생 유산균의 증식을 억제하는 항균 효과가 가장 탁월하게 우수한 것으로 확인되었다.As shown in Table 3, the strains of Examples 1 to 3 were all confirmed to have excellent antibacterial effects in inhibiting the growth of gas-producing lactic acid bacteria in shredded cheese, and in particular, Lactobacillus plantarum DS2 ( Lactobacillus ) of Example 1 plantarum DS2, accession number: KCTC12992BP) was confirmed to have the most outstanding antibacterial effect in inhibiting the growth of gas-producing lactic acid bacteria.
4. 슈레드 치즈용 항균 조성물의 슈레드 치즈 보존효과 평가4. Evaluation of the shredded cheese preservation effect of the antibacterial composition for shredded cheese
아래 표 4에 기재된 성분 및 함량으로 슈레드 치즈용 항균 조성물을 제조했다. 아래 표 4에 기재된 함량의 단위는 중량%이다.An antibacterial composition for shredded cheese was prepared using the ingredients and contents listed in Table 4 below. The unit of content shown in Table 4 below is weight percent.
- 유산균 배양분말 : 실시예 1의 유산균 배양분말- Lactic acid bacteria culture powder: Lactic acid bacteria culture powder of Example 1
- 고결 방지제 : 분말셀룰로스- Anti-caking agent: powdered cellulose
아래 표 5에 기재된 성분 및 함량으로 실시예 4 내지 8의 조성물과 슈레드 치즈를 혼합하여 제조한 포장된 치즈의 팽창 정도를 비교관찰했다. 아래 표 5에 기재된 함량의 단위는 중량%이다.The degree of expansion of packaged cheese prepared by mixing the compositions of Examples 4 to 8 and shredded cheese with the ingredients and contents shown in Table 5 below was comparatively observed. The unit of content shown in Table 5 below is weight percent.
구체적으로, 냉동된 모짜렐라 자연치즈를 4 내지 8℃에서 3 내지 7일 동안 해동한 후 세절기를 이용하여 4.0mm×4.0mm×13.0mm 크기의 블록으로 세절한 후, 세절된 치즈를 혼합기를 이용하여 30초 내지 1 분간 실시예 4 내지 8의 조성물과 혼합하고, 폴리에틸렌 필름에 적정량을 담아 질소 및 탄산가스 치환(가스압력: 2 bar / 혼합비율: 질소 50%, 이산화탄소 50%, 잔존 산소함량 0.5% 이하)하여 포장하였다. 상기 포장된 치즈를 15℃에서 보관하면서 저장기간 동안 포장의 팽창 정도를 비교관찰 하였으며, 결과는 도 1에 나타내었다.Specifically, frozen natural mozzarella cheese is thawed at 4 to 8°C for 3 to 7 days, then cut into blocks measuring 4.0 mm x 4.0 mm x 13.0 mm using a shredder, and then chopped into blocks using a mixer. The compositions of Examples 4 to 8 were mixed for 30 seconds to 1 minute, and an appropriate amount was placed in a polyethylene film and replaced with nitrogen and carbon dioxide gas (gas pressure: 2 bar / mixing ratio: nitrogen 50%, carbon dioxide 50%, residual oxygen content 0.5). % or less) and packaged. The packaged cheese was stored at 15°C and the degree of expansion of the package was compared and observed during the storage period, and the results are shown in Figure 1.
도 1에 도시된 바와 같이, 실시예 1의 특정 유산균 배양분말과 분말 셀룰로스를 포함하는 슈레드 치즈용 항균 조성물로 처리된 치즈 실시예 1 내지 4는 높은 팽창 억제 결과가 관찰되었다. 특히, 슈레드 치즈용 항균 조성물 중 유산균 배양분말의 함량이 10 중량% 이상 포함된 치즈 실시예 3 및 4의 팽창 억제 효과가 탁월한 것으로 관찰되었다.As shown in Figure 1, cheese Examples 1 to 4 treated with the antibacterial composition for shredded cheese containing the specific lactic acid bacteria culture powder and powdered cellulose of Example 1 showed high expansion inhibition results. In particular, it was observed that cheese Examples 3 and 4, which contained 10% by weight or more of lactic acid bacteria culture powder among the antibacterial compositions for shredded cheese, had an excellent swelling-inhibiting effect.
반면, 유산균 배양분말이 포함되지 않고 분말 셀룰로스만을 포함하는 조성물로 처리된 치즈 비교예 1은 저장 10일차부터 저장 제품의 20%가 팽창되어 30일차에는 저장 제품의 80%까지 팽창되었다.On the other hand, in Cheese Comparative Example 1, which was treated with a composition containing only powdered cellulose and no lactic acid bacteria culture powder, 20% of the stored product expanded from the 10th day of storage, and expanded to 80% of the stored product on the 30th day.
본 명세서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 당업자는 이하에서 서술하는 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경 실시할 수 있을 것이다. 그러므로 변형된 실시가 기본적으로 본 발명의 특허청구범위의 구성요소를 포함한다면 모두 본 발명의 기술적 범주에 포함된다고 보아야 한다.Although this specification has been described with reference to preferred embodiments of the present invention, those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the present invention as set forth in the claims described below. It will be possible to implement it. Therefore, if the modified implementation basically includes the elements of the claims of the present invention, it should be considered to be included in the technical scope of the present invention.
Claims (5)
유산균 배양분말을 포함하고,
상기 유산균 배양분말은 락토바실러스 플란타룸 DS2(Lactobacillus plantarum DS2, 기탁번호 : KCTC12992BP)의 배양분말을 포함하는, 슈레드 치즈에 포함된 가스 발생 균주용 항균 조성물.An antibacterial composition for gas-generating strains contained in shredded cheese,
Contains lactic acid bacteria culture powder,
The lactic acid bacteria culture powder is an antibacterial composition for gas-generating strains contained in shredded cheese, including a culture powder of Lactobacillus plantarum DS2 (Accession number: KCTC12992BP).
상기 슈레드 치즈에 포함된 가스 발생 균주용 항균 조성물의 총 중량을 기준으로, 상기 유산균 배양분말 5 내지 30 중량% 및 고결 방지제 70 내지 95 중량%를 포함하는 것을 특징으로 하는, 슈레드 치즈에 포함된 가스 발생 균주용 항균 조성물.According to paragraph 1,
Based on the total weight of the antibacterial composition for gas-producing strains contained in the shredded cheese, the lactic acid bacteria culture powder is contained in 5 to 30% by weight and 70 to 95% by weight of an anti-caking agent. Antibacterial composition for gas-generating strains.
상기 고결 방지제는 분말 셀룰로스, 전분 및 변성전분 중 하나 이상을 포함하는 것을 특징으로 하는, 슈레드 치즈에 포함된 가스 발생 균주용 항균 조성물.According to paragraph 3,
An antibacterial composition for gas-generating strains contained in shredded cheese, wherein the anti-caking agent includes one or more of powdered cellulose, starch, and modified starch.
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| WO2015121421A1 (en) * | 2014-02-13 | 2015-08-20 | Dsm Ip Assets B.V. | Production of cheese |
| JP2016512025A (en) | 2013-03-15 | 2016-04-25 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Cheese anti-caking agent to increase solubility |
| KR101761186B1 (en) * | 2016-08-31 | 2017-07-25 | 주식회사 다인소재 | New lactic acid bacteria isolated from Kimchi and antibacterial composition using the same |
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| JP2016512025A (en) | 2013-03-15 | 2016-04-25 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Cheese anti-caking agent to increase solubility |
| WO2015121421A1 (en) * | 2014-02-13 | 2015-08-20 | Dsm Ip Assets B.V. | Production of cheese |
| KR101761186B1 (en) * | 2016-08-31 | 2017-07-25 | 주식회사 다인소재 | New lactic acid bacteria isolated from Kimchi and antibacterial composition using the same |
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