KR20010078325A - Lactic acid bacterial fermentation products and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing a lactobacillus fermented food is provided in which a multiple process including extraction is not necessary, a pure lactobacillus fermented beverage is provided in which addition of sugar is not necessary after fermenting lactobacillus manufactured by the above method, and a lactobacillus fermented food is provided as a byproduct manufactured by the above method. CONSTITUTION: In a method for manufacturing a lactobacillus fermented food using plants, the method for manufacturing the lactobacillus fermented food comprises the steps of adding saccharide and lactobacillus growth supplementary agent to water; adding plants; adding lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof as a starter; fermenting the product at a temperature of 15 to 35 deg.C; and separating a fermentation solution of the above step from a byproduct plant solid. The lactobacillus fermented food has sourness and acidity by carrying out mixed fermentation on one or more strains of lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof after adding saccharide, lactobacillus growth supplementary agent and plants to water. The lactobacillus fermented food contains diet fiber by carrying out mixed fermentation on one or more strains of lactobacillus of Leuconostoc genus, Lactobacillus genus, Lactococcus genus, or a mixture thereof after adding saccharide, lactobacillus growth supplementary agent and plants to water.

Description

Lactic acid bacterial fermentation products and manufacturing method

The present invention relates to a lactic acid bacteria fermented foods and a method for manufacturing the same. More particularly, the present invention is uniform in quality, easy to process, and is essential for the growth of lactic acid bacteria in water for the production of lactic acid bacteria-rich fermented lactic acid bacteria fermented foods. After adding sugars such as glucose, fructose, maltose and sugar and lactic acid bacteria growth aid rich in amino acids and vitamins, and adding an appropriate amount of plants, It relates to a lactic acid bacteria fermented foods produced by fermentation at a temperature of 15 ~ 35 ℃ medium temperature by adding lactobacillus genus Lactobacillus genus Lactobacillus alone or mixed starter and a method for producing the same.

Lactic acid bacteria are beneficial microorganisms such as lactic acid fermentation to prevent the decay of food, and to inhibit food poisoning bacteria by secreting antibacterial substances such as bacteriocin, and to inhibit enterobacteriaceae by lowering the intestinal pH of human. For this reason, various lactic acid bacteria fermentation products have been developed and sold.

However, most of the conventional lactic acid bacteria products were fermented products using milk as a main ingredient depending on foreign technology. This is not a problem for Westerners who use meat as a staple food, but it is not a suitable food for Koreans who do not digest milk lactose (Lactose) well. Indeed, lactose degradability varies considerably regionally, and some scholars believe that maintaining Western lactose enzyme activity even after adulthood is due to mutations that occurred thousands of years ago. In fact, the rate of diarrhea and abdominal pain after drinking 500mL of milk from Korean adults was 34%, and some reports reported that 84.6% of lactose indigestion was reported in Korean. The same dose of yogurt (500mL) resulted in diarrhea rate of 25.5%, which is lower than that of 34%, but Koreans are affected by lactose that is not completely degraded.

In addition, Asians, including Koreans, have traditionally focused on vegetarian food, and since they have eaten kimchi, a vegetable fermented food for a long time, there is no objection to fermented foods using plants.

On the other hand, plants as a primary producer contains essential nutrients such as proteins, fats, carbohydrates, and other supplementary nutrients such as vitamins, calcium, phosphorus and iron produced through photosynthesis. In addition, each plant has a unique aroma and taste, and there are also plants that inhibit the growth of various bacteria such as garlic, ginger and green onions, and promote the growth of lactic acid bacteria, including the genus Leukonostock. However, most of the plants are composed of water, and the composition and ratio of nutritional components vary greatly depending on the production period, production region, and varieties. In addition, there are a lot of restrictions on shipping, and the price fluctuations tend to be high, so when it is used as a main material, there are many difficulties in supply and demand of materials.

In addition, lactic acid bacteria are heterotrophic microorganisms, which basically require various nutrients such as amino acids and vitamins, including sugars. Therefore, when lactic acid bacteria fermentation solution is made from only plants, it contains a large amount of lactic acid bacteria like milk fermented milk due to lack of nutrients. It is difficult to make lactic acid bacteria fermentation broth and it is difficult to homogenize the product. In addition, in order to make a lactic acid bacteria fermentation liquid based on the plant as a main material, a process of extracting the nutrients and extracting a large amount of the plant to suppress the propagation of bacteria is necessary (Domestic Patent Publication No. 96-16777), or excessive to make a beverage Due to the addition of a large amount of salt, the dilution process was necessary to be pickled (Korean Patent Publication No. 97-19917).

The reason for using salt is to form osmotic pressure and detoxify harmful bacteria to dehydrate plant and extract nutrients. The osmotic pressure of the cells of vegetables is usually about 4-7 atm and when pickled in salt, the osmotic pressure outside the plant cells becomes high, so the dehydration and extraction of nutrients occurs by the osmotic principle. The amount of salt added to dehydrate vegetables and extract nutrients is generally 5 to 10% by weight of vegetables. Foods made using this principle are called pickles, and examples are Oji in Korea and Tsugemono in Japan. The foods fermented with salt to extract nutrients from plants and help the growth of lactic acid bacteria at a suitable temperature include Kimchi, Dongchimi, foreign pickles, and sauerkraut. In addition, salt acts as a food preservative by inhibiting the growth of aerobic bacteria by reducing the solubility of oxygen by dehydrating and inhibiting sterilization of decaying bacteria by making high osmotic pressure.

However, this antiseptic effect is unlikely to be effective at less than 2%, unlike fungicides or preservatives. In addition, salt may cause high blood pressure, arteriosclerosis, or other intakes of patients with such diseases. Therefore, in order to utilize functional lactic acid bacteria fermentation broth, especially lactic acid bacteria fermentation liquid, it is better not to add it, and about 2% High salt is too salty and not suitable for drinking. That is, natural fermentation using only plants and salts is uniform in quality, easy to process, rich in lactic acid bacteria and easy to prepare a fermentable lactic acid bacteria fermentation solution in view of the fact that the present invention substitutes salt to add osmotic pressure to sugar Growth supplements that can supplement sugars, amino acids, and vitamins such as glucose, sugar, fructose and maltose to water to supply enough nutritional ingredients for the growth of lactic acid bacteria regardless of changes in plant composition, type, or nutritional composition. The fermentation of the plants by adding lactic acid bacteria of the genus Leukonostok, Lactobacillus and Lactococcus alone or as a mixed starter can shorten the fermentation time and effectively extract the nutrients of the plant without adding salt. It also suppresses propagation of various bacteria, and selectively multiplies large amounts of lactic acid bacteria starter with excellent properties. Kimyeo was completed by preparing a fermented food utilizing the plant solids occurring in the manufacture and production of lactic acid fermentation broth with high functionality.

On the other hand, in Korea, after extracting vegetables and herbal medicines, centrifuged at 2000-3000 rpm, and filtered to make fine blue liquid, sweetened and incubated at 36-37.5 ° C with Lactobacillus plantarum (ATCC 11542). A method for producing lactic acid fermented beverages, which is made at a sugar concentration of 53 to 57 ° Brix and then sterilized at 80 to 90 ° C, is known as Korean Patent Publication No. 2000-55832. Lactobacillus beverage fermented with lactic acid bacteria fermentation raw material juice through multi-stage process, filtration process, sweetening process, lactobacillus culture fermentation process, sweetening process and sterilization process. Does not occur, it is necessary to go through the process of adding sugar after fermentation to obtain a product.

Accordingly, it is an object of the present invention to provide a method for producing a lactic acid bacteria fermented foods that do not require a multi-step process such as juice.

It is another object of the present invention to provide a pure lactic acid bacteria fermented beverage that does not require sugar after the fermentation of lactic acid bacteria prepared by the above method.

Still another object of the present invention is to provide a lactic acid bacteria fermented food product as a by-product prepared by the above method.

The object of the present invention is to add glucose, sugar, fructose, maltose and other growth aids to supplement sugars, amino acids, vitamins and the like, and lactic acid bacteria of the genus Leukonostok, Lactobacillus and Lactococcus alone or mixed. Fermentation of plants by inoculating the starter shortens fermentation time, effectively extracts nutrients from plants without adding salt, inhibits propagation of various bacteria, and selectively multiplies only lactic acid bacteria starter with excellent properties to increase functionality. The high lactic acid bacteria fermentation broth and plant solids were separated to achieve the lactic acid bacteria fermented beverage and fermented food.

1 is a process diagram schematically showing a preferred method for producing a lactic acid bacteria fermented food of the present invention.

Figure 2 is a graph showing the change in pH, total acidity and the number of bacteria of the lactic acid bacteria fermented food of the present invention.

Figure 3 is a graph showing the change over time of the number of lactic acid bacteria viable bacteria in the artificial gastric juice of lactic acid bacteria present in the final product of the lactic acid bacteria fermented food of the present invention.

Figure 4 is a graph showing the changes over time the number of lactic acid bacteria viable bacteria in artificial bile of lactic acid bacteria present in the final product of the lactic acid bacteria fermented food of the present invention.

Figure 5 is a graph showing the change over time the viable count of lactic acid bacteria and Listeria monocytogenes when inoculating Listeria monocytogenes in the final product of the present invention lactic acid bacteria fermented food.

The present invention comprises the steps of adding sugars and growth aids to water: adding plants and salts; Inoculating the lactic acid bacteria alone or with a mixed starter to ferment the medium temperature; It comprises the step of separating the fermentation broth and plant solids and commercializing.

The production method of the lactic acid bacteria fermented food according to the present invention will be described in detail for each process as follows. A schematic process diagram of a preferred method for preparing the lactic acid bacteria fermented beverage and fermented food of the present invention is shown in FIG. 1.

Examples of the disclosed lactic acid bacteria strains include Leuconostoc citreum DSM 5577, Leuconostoc gelidium DSM 5778, and Leuconostoc mesenteroides strains as Leukonstock microorganisms. subsp. mesenteroides DSM 20343) and Lactococcus as a microorganism of the genus Lactococcus lactis strain (Lactococcus lactis subsp. lactis DSM 20481 ), Lactococcus Planta Room strains (Lactococcus plantarum DSM 20686) and Lactobacillus brevis strain as Lactobacillus spp ( Lactobacillus brevis DSM 20054), Lactobacillus plantarum DSM 20174, and Lactobacillus sake DSM 20017. These strains may be used alone or in combination of two or more.

Step 1: Add Sugars and Growth Aids

Regardless of changes in plant mix ratios, types, and nutritional components, sugars and growth aids necessary for the growth of lactic acid bacteria are added to the water so that the starter strains can grow sufficiently. The sugar used at this time includes glucose, galactose, fructose and disaccharide sugar, lactose, oligosaccharide and polysaccharide which are monosaccharides that can be used by lactic acid bacteria. These sugars may be used alone or in combination of two or more. The addition of each sugar greatly promotes the growth of lactic acid bacteria, increases the osmotic pressure to facilitate the extraction of sugars from plants, and narrowly induces the selective culture of the desired lactic acid bacteria by selecting and adding them according to the sugar requirements of each bacteria when using mixed starters. This is to control the secondary products produced by lactic acid bacteria using sugar. Growth aids used in the present invention are preferably meat extracts, soy peptides, yeast extracts or juices. These may be used alone or in combination of two or more. They are produced and sold in the market for food production, and maintain a constant composition for each company's products, and contain even amino acids, vitamins, and inorganic salts essential for the growth of lactic acid bacteria.

The types of sugars utilized by the lactic acid bacteria (utilize) vary in each genus, species, and strain, and the proper combination and addition of sugars is very important for effectively growing the lactic acid bacteria starter used. Amino acids and vitamins are also essential. Plants contain evenly the nutrients necessary for lactic acid bacteria. However, about 90% of the plants are water, and the nutritional component changes according to the mixing ratio, condition, and type. When extracting the nutritional component through osmotic pressure, a long time is consumed to extract the nutritional component. It is difficult to multiply.

Therefore, the use of growth aids rich in amino acids or vitamins, including sugars, has a number of advantages. The sugar forms an osmotic pressure in place of the salt to promote the extraction of nutrients necessary for dehydration of plants and fermentation of lactic acid bacteria. When at 5 ° C., 5% is added, glucose forms 7.1 atm and sugar forms 3.75 atm. Also, substances such as dextran and bacteriocin, which are produced as secondary products when lactic acid bacteria are grown, differ in the amount produced depending on the nutritional conditions and the environment. However, by adding sugars and growth aids, secondary products of a certain quality can be obtained regardless of the plant material.

For example, dextran is a substance produced by Leukonostok and Lactobacillus, using the disaccharide sugar, which is typically alpha-1, by polymerases such as dextranshucraze secreted by these bacteria extracellularly. It can produce polysaccharides, a dietary fiber called dextran that binds 6-glucosidic bonds. Such dextran is also produced in small amounts in other sugars such as glucose and fructose.

The definition of dietary fiber is defined as "all of the indigestible ingredients in food that humans cannot digest with digestive enzymes." Dextran is included in the dietary fiber because it is indigestible and indigestible. In other words, it is a dietary fiber produced by lactic acid bacteria. Therefore, forming a certain amount in the production of lactic acid bacteria fermentation broth can increase the functionality of the fermentation broth. However, the activity of dextranshucraze is known to be affected by the bacterial growth environment. Therefore, it is difficult to continuously induce a certain quality and quantity of dextran using only plants, and the purpose of the addition of sugar and growth supplements is thus It is in the constant composition.

The water to be used in the production may be any clean water, and may be sterilized in the manufacturing process, but germs are suppressed by fermentation using a starter, so there is no need for sterilization.

Second Step: Addition of Plants and Salts

Plants have various aromas and tastes, and also have a function of suppressing germs, so any plant such as medicinal herbs, vegetables, fruits, grains, and seaweeds can be used as a single raw material. An appropriate amount of salt may be added to aid in the extraction of nutrients from plants using inhibition and osmotic pressure. According to the kind of plant, 10% or less is added preferably. However, the addition of salt is not essential.

When adding the above-mentioned plants, i.e., lactic acid bacteria fermented materials, various raw materials or lengths of 15 mm or less, or 20-30 mm or hemp, trimmed pieces, or 5-15 mm holes in the center of raw materials It can be used in various forms for the effective extraction of flavors and nutrients from raw material plants. In addition, it is possible to add the powder or juice of various plants such as onions, leeks, garlic, ginger, kelp and seaweed powder to the plants. In addition, it is also possible to flavor or taste of the plants that are lactic acid bacteria fermented raw materials. Salt must be 2.0 wt% or more to inhibit germs, but in the present invention, it is characterized by the fact that germs are suppressed irrespective of the addition of salt because it provides sufficient nutrition and accelerates the growth of lactic acid bacteria by using a starter. .

3rd step: inoculation of lactic acid bacteria or mixed starter and mesophilic fermentation

The mixed solution of the second step is inoculated either alone or with a mixed starter, the culture medium obtained by culturing the genus Leukonostok, Lactobacillus, or Lactococcus. The culture medium used to inoculate the above lactic acid bacteria can be used for the production of lactobacillus fermentation liquor and growth aids, inoculate the culture as it is or inoculate only the lactic acid bacteria recovered. The number of inoculated bacteria is adjusted from 10 ⁶ to 10 ⁸ cells / mL, and the selection of lactic acid bacteria at the time of inoculation can be determined according to the production of lactic acid bacteria beverage.

Lactobacillus used as a starter has its own advantages, but Lyukonostock and Lactobacillus produce dextran, which is a dietary fiber, and Lactobacillus, which has good acid resistance and bile resistance, is detected in the intestine and thus can increase intestinal effects. The genus Lactococcus is the only bacteriocin that has been approved by the FDA to add Nisin to inhibit the growth of food poisoning bacteria and various bacteria. Bacteriocins are also produced in a variety of genus Leukonostok and Lactobacillus. Selected lactic acid bacteria having the necessary advantages among the various advantages of each genus belonging to each of these genus alone or mixed and fermented as a starter can produce a high lactic acid bacteria fermentation broth and the desired benefits. After the inoculation of the lactic acid bacteria starter, fermentation is performed at 15 to 35 ° C., which is a medium temperature at which each seed can grow at an appropriate ratio.

Fourth Process: Separation and Commercialization of Fermentation Broth and Plant Solids

The lactic acid bacteria fermented food prepared in the third step is separated from the fermentation broth and plant solid at an appropriate ratio. The separated fermentation broth is used as a fermentation drink directly or commercialized as a dietary supplement according to the purpose, and the solid product is commercialized as a fermentation broth, or only a solid is recovered and secondly sweetened into a product.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples and can be carried out by changing the manufacturing process as many as those skilled in the art and these simple changes are Will belong to the scope of the invention.

Example 1 Preparation of Lactic Acid Bacteria Fermented Foods Using Cucumber as a Plant of the Invention, Mixed Sugars, Mixed Growth Aids, Vegetables and Seaweeds, Herbal Medicine Powder, and Mixed Starters

To 3 L bottle, 1% by weight of glucose, sugar and fructose, 0.3% by weight of fructooligosaccharide were added, and 0.1% by weight of soy peptide, meat extract, yeast extract and pear juice, respectively, based on 3L of water. . Cucumbers were cut into 20 to 30 mm in each bottle and added to 5% by weight. Garlic, onion, kelp and ginseng flour were added to water to 0.03% by weight, and salt was added to 1% by weight. The blend 10 ^In this Chapter, Pocono stock sheet Solarium (Leuconostoc citreum DSM 5577) to the solution, and Lactobacillus brevis (Lactobacillus brevis DSM 20054) and Lactococcus lactis to (Lactococcus lactis subsp. Lactis DSM 20481 ) , respectively in the vaccinated and 20 ℃ Fermented.

Example 2: Preparation of Lactic Acid Bacteria Fermented Foods Using Radish and Mixed Sugars, Mixed Growth Aids, Vegetables and Mixed Starters

Replace the cucumber with radish in Example 1 and add 10% by weight and add red pepper, garlic, ginger and green onion to 0.3% by weight instead of garlic, onion, kelp and ginseng powder, respectively, and Leuconostoc gelidium DSM 5578), Lactobacillus plantarum DSM 20174 and Lactococcus plantarum DSM 20686 were inoculated respectively to fermentation in the same manner as in Example 1.

Example 3 Preparation of Lactic Acid Bacteria Fermented Foods by Addition of Bellflower and Ginseng as Plants of the Present Invention, Soy Sugar and Soy Growth Aid, Plant Juice and Soy Starter

Add 3% by weight of sugar, add 0.15% by weight of the peptide, and cut the bellflower into 10mm sized pieces of ginseng into 10mm pieces. The juice was added to water at 0.5% by weight. Leuconostoc citreum DSM 5577 was solely inoculated to 10 ⁷ in the formulation and fermented at 20 ° C.

Example 4 Preparation of Lactic Acid Bacteria Fermented Foods by Adding Pear as a Plant of the Present Invention, Using Mixed Sugars and a Single Growth Aid, and Using a Mixed Starter

Add 2% by weight of sugar and glucose to 3L bottles based on 3L of water, add 0.2% by weight of meat extract to water, and add 5% by weight of pears into shells with 5% by weight of leuconosstock gel. Isodium ( Leuconostoc gelidium DSM 5578), Lactobacillus plantarum DSM 20174 and Lactococcus plantarum DSM 20686 were inoculated and fermented at 15 ° C, respectively.

Example 5: Preparation of Lactic Acid Bacteria Fermented Foods by Adding Rice, Mixed Sugars and Mixed Growth Aids, and Mixed Starters as Plants of the Present Invention

Add 1.5% by weight of sugar and fructose to 3L bottles based on 3L of water, add 0.5% by weight of pear juice to water, wash rice three times with water, and add 3% by weight of salt to 1% by weight. Added. Here the current Kono Stock mesen teroyi Death (Leuonostoc mesentero ides subsp. Mesenteroides DSM 20343), Lactobacillus Planta Room (Lactobacillus plantarum DSM 20174) were each inoculated to the fermentation at 30 ℃.

Example 6 Preparation of Lactic Acid Bacteria Fermented Foods by Adding Deodeok as a Plant of the Present Invention and Using Mixed Sugars, Mixed Growth Aids, Vegetables and Seaweeds, Herbal Medicine Powder, and Mixed Starters

Example 1 On the beat did the Codonopsis instead cucumber tongchae Pocono acids in the formulation solution was added to 7% by weight stock mesen teroyi des (Leuonostoc mesenteroides subsp. Mesenteroides DSM 20343 ), Lactobacillus sake (Lactobacillus sake DSM 20017) and Lactobacillus Cocus planarium ( Lactococcus plantarum DSM 20686) was inoculated respectively and fermentation was carried out in the same manner as in Example 1.

Experimental Example 1: Changes in Total Acidity, pH and Lactic Acid Bacteria of Lactic Acid Bacteria Fermentation Solution of the Invention

The fermentation progress of the present invention lactic acid bacteria fermented foods carried out by the method of Examples 1 to 6 was determined by measuring the total acidity, pH and the total number of lactic acid bacteria of the lactic acid bacteria beverage while taste. The pH was measured by taking 20 mL each of the fermentation broth and measured with a pH meter. The total acidity was calculated based on the amount of lactic acid used after titration to the end point pH 8.0 with 0.1 N NaOH solution in 10 mL of each sample. The total number of lactic acid bacteria was counted by the 10-fold dilution method every day in MRS medium. General bacterial counts were identified in NA medium. In addition, after the end of fermentation, the plant was left as it was, or the fermentation broth was taken only and stored at a temperature below 8 ° C., and after one month of production, the number of lactic acid bacteria of the broth was confirmed.

As a result, as shown in Fig. 2, the total acidity of the lactic acid bacteria fermentation broth of the present invention after fermentation at 20 ° C. for 7 days was 1.0% by weight on average, and the pH was 2.8 to 3.5. The fermentation pattern was slightly different depending on the type and combination of inoculation bacteria, but the total acidity and the number of lactic acid bacteria were little difference. The total number of lactic acid bacteria was maintained at 1 billion / mL more than three days after fermentation. At the end of the day, the fermentation rate was already fast enough to maintain more than 100 million bacteria / mL, the pH dropped to 5.0, and the total acidity was about 0.25-0.3% by weight. Inadequately, the number of lactic acid bacteria was already 100 million / mL, which could be commercialized. When fermented for 3 days, the taste is also appropriate, and the number of lactic acid bacteria is 1 billion / mL or more, which is suitable for commercialization. During the fermentation period, no general bacteria were detected and no bone marrow was produced. After 1 month of storage, the number of viable cells was maintained at least 100 million / mL and confirmed that there is no generation of bone germ or regression of plant tissues. As a result of the above Example, the state of the lactic acid bacteria fermented food product which can be commercialized was in the range of 0.25 to 1.0% by weight and pH of 2.8 to 5.0. In addition, the average amount of dietary fiber produced by the precision analysis center was about 2%.

Example 7: Preparation of the present invention lactic acid bacteria fermented cucumber

After the 90 days by weight of the fermentation broth of Example 1 was added 3 days and added to the remaining fermentation broth and cucumber to 2.5% by weight of salt, and then pickled and fermented for 2 days at room temperature to recover the cucumber.

Example 8: Preparation of the present invention lactic acid bacteria fermented Dongchimi

The fermentation broth of Example 2 of the present invention 3 days after taking 80% by weight and added to the remaining fermentation broth and radish 1% by weight of salt.

Example 9: Preparation of the present invention lactic acid bacteria fermented Dongchimi

In addition to the radish instead of cucumber in the first embodiment of the present invention, instead of garlic, onion, kelp and ginseng powder, green pepper and garlic are added to 0.3% by weight, respectively, and then 1.5% by weight of salt is added to lactic acid bacteria. Fermented Dongchimi was prepared.

Example 10: Preparation of the present invention lactic acid bacteria fermented deodeok

After fermentation broth of Example 6, 100% by weight was taken 3 days, and the remaining deodeok was mixed with 0.7% by weight of red pepper powder, 1% by weight of sesame salt, 1% by weight of vinegar, and 1% by weight of sugar to prepare fermented fermented food.

Example 11: Preparation of the present invention lactic acid bacteria fermented cold noodles broth

The present invention was added to the fermentation broth recovered in Examples 7, 8, 9 to 3% by weight instead of Dongchimi soup in cold noodles broth to prepare a cold noodles broth.

Experimental Example 1: Investigation of organoleptic quality and physicochemical properties of plant solids of the present invention

The organoleptic quality and physicochemical characteristics of the fermented foods prepared in Examples 7 to 11 were investigated.

The lactic acid bacterium fermented cucumber solid prepared in Example 7 is produced with low salt, which maintains the appearance and texture, does not salty, and has the advantage of no hassle to wash with water like conventional cucumber. In addition, lactic acid bacteria are present, so no ridges are formed, which is clean in appearance and did not recede compared to conventional products.

The fermented Dongchimi prepared in Example 8 had a good acidity and salty taste and tasted good. The fermented lactic acid bacteria could be eaten with radish, refrigerated in a closed container, and after 1 month, no corrugation was formed and kept fresh.

The lactic acid bacteria fermented Dongchimi prepared in Example 9 had a low salt salinity of radish, but it was sufficiently tasted by the action of sugar and acid, and was not freshly formed even after being stored for one month in an airtight container.

Lactic acid bacteria fermented deodeok of Example 10 was well harmonized with the taste of lactic acid produced by lactic acid bacteria and added vinegar.

The cold noodle broth of Example 11 was able to prepare a cold noodle soup having 30 to 60 million / mL lactic acid bacteria.

Lactic acid bacteria fermented food prepared through Examples 7, 8, and 9 of the present invention was able to develop a distinctive cold noodles with a unique taste of each plant. Cold noodles broth is usually stored at a low temperature so that the ice is slightly frozen, and the number of lactic acid bacteria was measured after 30 minutes and 12 hours for the cold noodles broth prepared at 4 ℃ as low as pH 4.0 or less by adding vinegar. As a result, it was confirmed that there was no change in the number of bacteria at 30 minutes, and only the number of log 1 values decreased at 12 hours.

Experimental Example 2: Evaluation of viability of lactic acid bacteria in artificial gastric juice of the present invention lactic acid bacteria fermentation broth

The viability of lactic acid bacteria present in the lactic acid bacteria fermentation broth or fermented food in the artificial gastric juice was measured. pH was tested in the pH range of 2.5, 3.0 and 3.5 of gastric juice and 2500 units higher than 1000 units using pepsin, the enzyme secreted in the stomach, was added. PH 2.5, which maximizes the activity of pepsin, is generally low in viability of lactic acid bacteria, and the number of viable cells was measured every 30 minutes for 2 hours.

As a result, as shown in Figure 3, the result of treating the lactic acid bacteria fermentation broth of the present invention in artificial gastric juice, the number of lactic acid bacteria was reduced by about 1/100 in 30 minutes, it can be seen that the number of bacteria is almost maintained after that. Almost the same number survived after 2 hours regardless of pH. This suggests that 10 million lactic acid bacteria can pass through the stomach when the lactic acid bacteria fermentation solution of 1 billion lactic acid / mL is ingested.

Experimental Example 3: Evaluation of the resistance of lactic acid bacteria in artificial bile in the fermentation broth of the present invention

Since lactic acid bacteria have to be resistant to bile in order to enter the human body, an artificial experiment was conducted using Oxgall, which has been reported to have the same effect as bile. In the experiment, the viable cell counts were measured at 12 hour intervals, and at 37 ° C., at a concentration of 1-4% of Oxgall, which ranged from 10-40% of bile.

As a result, as shown in FIG. 4, about 18,000 lmL / mL lactic acid bacteria increased to 1 billion lmL / mL in 12 hours. These results show that a large number of lactic acid bacteria can survive in the gut without being affected by bile. In the graph, the decrease in the number of bacteria after 12 hours was because the growth of the bacteria was so good that the bacteria were almost saturated at the maximum at 12 hours, not because of the bile resistance, but because the growth of the bacteria was inhibited by the saturation of the bacteria. .

Experimental Example 4: Investigation of the killing effect of food poisoning bacteria of lactic acid bacteria in the fermentation broth of the present invention

In order to indirectly determine the bacteriocin production of lactic acid bacteria inoculated with lactic acid bacteria and the ability to inhibit lactic acid bacteria and various bacteria and food poisoning bacteria, the food viable bacteria, Listeria monocytogenes, were incubated in the lactic acid bacteria fermentation broth and their viability was investigated. The food poisoning bacteria used were incubated at 30 ° C. for 2 days, and then selected and used. The experimental group consisted of lactic acid bacterium fermentation broth and lactic acid bacterium fermentation stock sterilized using a 0.45 ㎛ filter, and the control group was inoculated with 2 million grains / mL of 0.85 wt% physiological saline, respectively, at 15 and 37 ℃ for 12 days. The change in the number of lactic acid bacteria and Listeria at each time interval was measured. The medium was counted by diluting 10 times with Listeria for PALCAM medium, which is a Listeria selective medium, and for lactic acid bacteria using MRS medium.

As a result, as shown in Fig. 5, when the Lactobacillus fermentation stock was inoculated, all 2 million birds were killed within 12 hours at 37 ° C, and 2 million were killed within 48 hours at 15 ° C. The same result was obtained in the sterilized lactobacillus fermentation broth at 37 ℃ but at 15 ℃ 2 million were reduced to 460 within 48 hours. However, the Listeria inoculated with 0.85 wt% saline increased over time to 27 million / mL. Since Listeria is known as a bacterium with high temperature and salinity resistance, the above results could be expected by the combined action of lactic acid bacteria inoculated into lactic acid bacteria beverage, or by pH and bacteriocin. As a result, it was confirmed that Listeria was effectively suppressed. .

As described above, the lactic acid bacterium fermented food product and the method for preparing the same according to the embodiments and experimental examples described above are easy to dehydrate and extract nutrients from plants without salt pickling, juice extraction or sterilization, and proliferate only a large amount of lactic acid bacteria desired. In addition, there is an excellent effect that can efficiently induce the production of secondary products of lactic acid bacteria such as dietary fiber, bacteriocin. In addition, by utilizing the plant solids, which are by-products generated during the production of lactic acid bacteria fermented food, are environmentally friendly, and especially the lactic acid bacteria fermented beverages of the present invention have a number of lactic acid bacteria with excellent acid resistance and bile resistance reaching 1 billion / mL, and dextran and bacteriocin. Secondary products of lactic acid bacteria, such as lactic acid bacteria, are induced, resulting in high food safety and functionality, uniform product quality, and fermentation broth as a separate dietary supplement or as a lactic acid bacteria fermented beverage. By-product plant solids have an excellent effect of using itself as a fermented food is a very useful invention in the fermented food industry.

Claims (25)

A method of producing lactic acid bacteria fermented food using plants, comprising the steps of adding sugar and lactic acid bacteria growth aid to water; Adding plants; Adding lactic acid bacteria of the genus Leukonostok, Lactobacillus, Lactococcus alone or as a mixed starter; Fermenting at a temperature of 15 to 35 ° C .; Method for producing a lactic acid bacteria fermented food, characterized in that the combination of the step of separating the fermentation broth and by-product plant solids of the step. The method according to claim 1, wherein the lactic acid bacteria growth aid is any one or two or more of soy peptides, yeast extracts, meat extracts, juices containing amino acids, vitamins, inorganic salts. The method of claim 1, wherein the sugar is a lactic acid bacterium fermented food production method characterized in that the monosaccharides, disaccharides, oligosaccharides, polysaccharides that can be used. The method of claim 1, wherein the lactic acid bacteria are Leukonostoc citreum DSM 5577, Leuconostoc gelidium DSM5778, Leuconostoc mesenteroides sub sp. Mesente roides DSM 20343) and Lactococcus in the Lactococcus lactis (Lactococcus lactis subsp. lactis DSM 20481 ), Lactococcus Planta Room (Lactococcus plantarum DSM 20686) and Lactobacillus genus Lactobacillus brevis (Lactobacillus brevis DSM 20054), Lactobacillus Planta Lactobacillus plantarum DSM 20174, Lactobacillus sake DSM 20017 ( Lactobacillus sake DSM 20017) The production method of fermented lactic acid bacteria, characterized in that inoculated alone or mixed with lactic acid bacteria. The method of claim 1, wherein the plants are any one or two or more of the herbs, vegetables, fruits, grains, algae plants are mixed and added. According to claim 1 to 5, wherein the plant is a method of producing a lactic acid bacteria fermented foods, characterized in that the mixture of any one or more than two or more powders of herbal medicines, vegetables, fruits, grains, seaweed. According to claim 1 to 5, wherein the plant is any one or more of the herbal medicines, vegetables, fruits, grains, algae, or two or more juice solution of the production method for producing a fermented lactic acid bacteria characterized in that it is added. The method of claim 1, wherein in the step of adding the plants or after separating the plant solids by-products, salts of less than 10% by weight are added in order to inhibit the propagation of bacteria and to extract the nutrients of the plants. Method of producing lactic acid bacteria fermented food. The method according to claim 1, wherein the lactic acid bacteria fermentation broth and plant solid are mixed. It is characterized by the presence of acidity and acidity by adding sugars and lactic acid bacteria growth aids to water and adding plants to perform the fermentation of lactic acid bacteria alone or one or more strains of the genus Leukonostok, Lactobacillus and Lactococcus. Lactic acid bacteria fermented food. It is characterized by containing dietary fiber by adding sugar and lactic acid bacteria growth aid to water, and adding plants to fermentation of Lactobacillus Lactobacillus, Lactobacillus and Lactococcus alone or one or more strains of each of them. Lactic acid bacteria fermented food. According to claim 10 to 11, wherein the lactic acid bacteria growth aid is lactic acid bacteria fermented foods, characterized in that any one or two or more of the combination of soy peptides, yeast extracts, meat extracts, juices providing amino acids, vitamins, inorganic salts . According to claim 10 to 11, wherein the sugar is lactic acid bacteria fermented foods, characterized in that any one or two or more of the monosaccharides, disaccharides, oligosaccharides, polysaccharides used in combination The method according to claim 10 to 11, wherein the lactic acid bacteria are Leuconostoc citreum DSM 5577, Leuconostoc gelidium DSM 5778, Leuconostoc mesenteroides sub sp. mesenteroides DSM 20343) and Lactococcus in the Lactococcus lactis (Lactococcus lactis subsp. lactis DSM 20481 ), Lactococcus Planta Room (Lactococcus plantarum DSM 20686) and Lactobacillus genus Lactobacillus brevis (Lactobacillus brevis DSM 20054), Lactobacillus plantarum DSM 20174, Lactobacillus sake ( Lactobacillus sake DSM 20017) Lactic acid bacteria fermented foods, characterized in that inoculated either alone or mixed with one or more strains of each genus. According to claim 10 to 11, wherein the plant is lactic acid bacteria fermented food, characterized in that produced by mixing any one or two or more of the herbal medicine, vegetables, fruits, grains, algae. According to claim 10 to 11, wherein the plant is lactic acid bacteria fermented food, characterized in that further added to the powder of any one or two or more of the herbs, vegetables, fruits, grains, seaweeds. According to claim 10 to 11, wherein the plant is lactic acid bacteria fermented food, characterized in that further added to the juice of any one or two or more of the herbs, vegetables, fruits, grains, seaweeds. The method according to claim 10, wherein in order to suppress the propagation of bacterial growth of lactic acid bacteria fermented foods and extract nutrients of plants in the step of adding the plants or after separating the plant solids which are by-products, salts of 10% or less are added. Lactic acid bacteria fermented food, characterized in that. The lactic acid bacteria fermented food according to claim 10, wherein the lactic acid bacteria fermentation broth and plant solid are mixed. 12. The fermented beverage of lactic acid bacteria according to claim 10, wherein the acidity is 0.25-1.0% in total acidity and pH is 2.8-5.0. The fermented beverage of lactic acid bacteria according to claim 10, wherein the plants are prepared by mixing any one or two or more of herbal medicines, vegetables, fruits, grains, and seaweeds. The fermented beverage of lactic acid bacteria according to claim 10, wherein the plants are prepared by further adding powders of any one or two or more plants of herbal medicines, vegetables, fruits, grains, and seaweeds. 12. The fermented beverage of lactic acid bacteria according to claim 10, wherein the plants are prepared by further adding a juice solution of any one or two or more of herbal medicines, vegetables, fruits, grains, and seaweeds. The lactic acid bacteria fermented beverage according to claim 10, wherein salt is added to the lactic acid bacteria fermented beverage. After the lactic acid bacteria fermentation is characterized by adding vegetation using sugar and lactic acid bacteria growth aid to water, and lactic acid bacteria of the genus Leukonostok, Lactobacillus and Lactococcus alone or by mixing and fermenting one or more strains of each genus Plant solids that can be obtained separately.