KR20010079073A - Method of bacteria fermentative products for food containing lactic acid - Google Patents
Method of bacteria fermentative products for food containing lactic acid Download PDFInfo
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- KR20010079073A KR20010079073A KR1020010032988A KR20010032988A KR20010079073A KR 20010079073 A KR20010079073 A KR 20010079073A KR 1020010032988 A KR1020010032988 A KR 1020010032988A KR 20010032988 A KR20010032988 A KR 20010032988A KR 20010079073 A KR20010079073 A KR 20010079073A
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- hydrolysate
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- fermentate
- lactic acid
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 241000894006 Bacteria Species 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 239000004310 lactic acid Substances 0.000 title claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 18
- 235000012907 honey Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 17
- 241000194017 Streptococcus Species 0.000 claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 12
- 239000000413 hydrolysate Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 229960000583 acetic acid Drugs 0.000 claims abstract description 7
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 235000020183 skimmed milk Nutrition 0.000 claims description 32
- 239000000047 product Substances 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 2
- 238000012360 testing method Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 238000010899 nucleation Methods 0.000 abstract description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 abstract description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 abstract description 2
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 abstract description 2
- 241000194020 Streptococcus thermophilus Species 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 40
- 235000019614 sour taste Nutrition 0.000 description 16
- 235000001014 amino acid Nutrition 0.000 description 10
- 206010013911 Dysgeusia Diseases 0.000 description 9
- 230000003412 degenerative effect Effects 0.000 description 9
- 244000005706 microflora Species 0.000 description 9
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 244000005700 microbiome Species 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 230000000996 additive effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- 239000011347 resin Substances 0.000 description 3
- 229920005989 resin Polymers 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000001225 therapeutic effect Effects 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005289 dietary characteristics Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical compound C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000013630 prepared media Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- SSOLNOMRVKKSON-UHFFFAOYSA-N proguanil Chemical compound CC(C)\N=C(/N)N=C(N)NC1=CC=C(Cl)C=C1 SSOLNOMRVKKSON-UHFFFAOYSA-N 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/56—Lactic acid
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- 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
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- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- 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
- A23V2400/51—Bifidobacterium
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Abstract
Description
본 발명은 유산식품용 박테리아 발효물 제조방법에 관한 것으로서, 더욱 상세하게는 우유 제조산업에서 사용가능하며, 유제품으로서 치료 및 식이요법용 식품제조를 위한 발효물 제조에 사용 가능한 유산식품용 박테리아 발효물 제조방법에 관한 것이다.The present invention relates to a method for producing a bacterial fermented product for lactic acid foods, and more particularly, can be used in the milk manufacturing industry, and can be used as a dairy product for producing fermented products for the production of fermented products for treatment and dietary foods. It relates to a manufacturing method.
일반적으로 비피더스박테리아, 락토박테리아, 서모파일 스트렙토코크스 (thermophile streptococus)를 함유한 발효물을 얻는 방법은 잘 알려져 있다.In general, it is well known to obtain a fermentation containing bifidus bacteria, lactobacteria, thermophile streptococus.
예를 들면, 적합화된 유산식품을 얻기 위한 발효제조법 같은 것이다.For example, fermentation methods for obtaining adapted lactic acid foods.
상기 미생물들은 치료적-식이요법 특성이 있어 식품의 생물학적 가치를 고양시키나, 이와 같은 방법은 반드시 살균과정을 거쳐야 하므로 이로 인해 부차적인 마이크로 플로라(micro flora)가 식품내에 확산될 수 있으며 리소자임(lysozyme) 사용으로 인해 생산물의 양(quantity)이 줄어들고, 락토박테리아 및 비피도박테리아(107∼108개/㎎)의 생물학적 활성물이 생기는 문제점이 있었다. 또한, 이로 인해유효기간도 매우 짧다(1∼2일).The microorganisms have therapeutic-dietary properties to enhance the biological value of food, but this method must be sterilized, which may result in the spread of secondary micro flora in food and lysozyme. The use has reduced the quantity (quantity) of the product, there was a problem that the biological activity of lactobacteria and bifidobacteria (10 7 ~ 10 8 / mg). In addition, the shelf life is also very short (1-2 days).
이를 개선하기 위한 보다 나은 기술적 해결방법으로는 유산 비피덤박테린을 얻기 위한 발효물 제조방법이 있다.A better technical solution to improve this is to prepare a fermentation product to obtain lactic acid Bifiderm bacterin.
발효물을 얻는 일반적인 방법은 다음과 같다.The general method of obtaining fermentation products is as follows.
1. 살균된 우유(탈지유)의 하이드로리세이트(hydrolysate)에 기본한 하이드로리세이트(hydrolysate)-우유 매질을 준비하여 가열한다.1. Prepare and heat a hydrolysate-milk medium based on hydrolysate of sterilized milk (skim milk).
2. 살균된 하이드로리세이트(hydrolysate)-우유 매질에 박테리아 주입 후 시험관에서 37.6∼38℃에서 24시간 동안 배양한다.2. Inoculate bacteria into sterile hydrolysate-milk medium and incubate for 24 hours at 37.6-38 ° C in test tubes.
3. 박테리아 세균을 배양물질의 3∼5% 분량만큼 시험관에서 병으로 옮긴다.3. Bacteria Bacteria are transferred from the test tube to the jar by 3-5% of the culture material.
상기와 같이 제조된 하이드로리세이트(hydrolysate)-탈지유 매질의 성분은 하기 표 1과 같다.The components of the hydrolysate- skim milk medium prepared as described above are shown in Table 1 below.
상기 하이드로리세이트(hydrolysate)-탈지유 매질의 준비는 다음과 같이 이루어진다.The preparation of the hydrolysate- skim milk medium is carried out as follows.
1. 탈지유를 2∼3분간 끓인다.1. Boil skim milk for 2-3 minutes.
2. 45℃까지 식힌다.2. Cool to 45 ℃.
3. pH 8.0인 10∼20%의 식용 나트륨 용액을 만든다.3. Make a 10-20% edible sodium solution at pH 8.0.
4. 정기적으로 pH를 7.0∼8.0까지 조절하면서 4시간동안 판크레아틴(1g/ℓ)을 사용하여 발효 가수분해를 한다.4. Regularly ferment hydrolyse with pancreatin (1 g / l) for 4 hours while adjusting the pH to 7.0-8.0.
5. 클로로포름 1∼2%를 첨가한다.5. Add 1-2% of chloroform.
6. 14∼16시간동안 37℃를 유지한다.6. Maintain 37 ° C for 14-16 hours.
7. 30%의 식초산 용액의 pH를 4.5까지 올린다.7. Raise the pH of the 30% vinegar solution to 4.5.
8. 15분간 끓인다.8. Boil 15 minutes.
9. 종이 필터로 거른다.9. Filter with a paper filter.
10. 얻어진 하이드로리세이트(hydrolysate)를 6∼8개월간 클로로포름으로 (용량의 1%) 보존하고 필요에 따라 사용한다. 그 후 하이드로리세이트(hydrolysate)를 물과 1:1 비율로 희석하고 용액 1ℓ에 750㎎의 비율로 이루어진 한천을 첨가하여 희석한다. 나머지에 염화나트륨, 펩톤을 첨가하고 80℃까지 가열한 다음 희석된 한천과 혼합한다.10. The hydrolysate obtained is stored in chloroform (1% of the dose) for 6 to 8 months and used as necessary. Thereafter, hydrolysate is diluted with water in a 1: 1 ratio and diluted by adding agar having a ratio of 750 mg to 1 L of the solution. Add sodium chloride, peptone to the rest, heat to 80 ° C and mix with diluted agar.
11. pH를 7.5∼7.6으로 맞추고 15분간 끓인 후 침전시킨 다음 걸러내지 않고 뜨거운 증류수를 1ℓ붓고, 락토즈, 시스테인(cystein), 수용성의 하이드로클로라이드 시스테인(hydrochloride cystein)을 첨가한 후 0.5 기압에서 30분간 살균한다.11. Set pH to 7.5-7.6, boil for 15 minutes, settle, add 1 liter of hot distilled water without filtering, add lactose, cysteine, water-soluble hydrochloride cystein, and then add 0.5 to 30 atm. Sterilize for a minute.
12. 준비된 하이드로리세이트(hydrolysate)-탈지유 매질에 매질 용량의 3~5% 정도의 종균 물질로 된 비피도박테리아 데일리 컬쳐(daily culture)를 넣는다. 준비된 매질의 pH는 7.2∼7.4이다.12. Into the prepared hydrolysate- skim milk medium are placed Bifidobacteria daily cultures of about 3 to 5% of the volume of the medium. The pH of the prepared medium is 7.2-7.4.
13. 파종을 37℃에서 18∼20시간 동안 유지시킨다. 얻어진 발효물은 신맛을 띠는 밝은 갈색의 탁한 액체 형태이다. 발효물 1㎖에 살아있는 박테리아가 107∼108개 포함되어 있다.13. The seeding is maintained at 37 ° C. for 18-20 hours. The fermentation obtained is in the form of a pale, light brown turbid liquid. 1 ml of fermentation contains 10 7 to 10 8 live bacteria.
이와 같은 방법으로 제조된 식품은 병인 및 조건적 병인 미생물에 대해 적대적 활동성을 지니기는 하나, 질병, 무엇보다도 급성 전염병 치료를 위해서는 더욱 높은 적대적 활동성이 요구된다.Foods prepared in this way have hostile activity against the etiology and conditional pathogenic microorganisms, but higher hostile activity is required for the treatment of diseases, and most of all, acute infectious diseases.
그리고 상기 방법은 발효물의 유효기간이 짧은(1∼2일) 단점이 있다.In addition, the method has a short duration (1-2 days).
본 발명은 종래의 상기와 같은 문제점들을 해결하기 위하여 안출된 것으로서, 발효물의 유효기간을 연장시키고, 치료 및 식이요법적 특성을 향상시킨 유산식품용 박테리아 발효물 제조방법을 제공하는 것을 목적으로 한다.The present invention has been made in order to solve the above problems, it is an object of the present invention to provide a method for producing a bacterial fermentation product for lactic acid foods, which is to extend the shelf life of the fermentation product, improve the treatment and dietary characteristics.
본 발명의 상기와 같은 목적은 하이드로리세이트(hydrolysate)-탈지유가 첨가되는 하이드로리세이트(hydrolysate)-우유 매질을 준비하여 빙초산과 혼합하고 가열·여과하여 얻은 하이드로리세이트(hydrolysate)-우유 매질을 살균한 다음 비피도박테리아 및/또는 락토박테리아 및/또는 유산 스트렙토코크스 세균을 첨가하여 배양하는 유산식품용 박테리아 발효물 제조방법을 제공함으로써 달성된다.The object of the present invention is to prepare a hydrolysate-milk medium to which hydrolysate- skim milk is added, and to prepare a hydrolysate-milk medium obtained by mixing with glacial acetic acid and heating and filtration. It is achieved by providing a method for producing a bacterial fermentation product for lactic foods which is sterilized and then cultured by adding Bifidobacteria and / or lactobacteria and / or lactic streptococcal bacteria.
본 발명은 하이드로리세이트(hydrolysate)-탈지유와 빙초산을 혼합하는 단계와, 상기 혼합물을 가열한 후 여과하여 하이드로리세이트(hydrolysate)-우유 매질을 제조하는 단계와, 상기 매질을 살균하여 비피도박테리아 및/또는 락토박테리아 및/또는 서모파일 유산 스트렙토코쿠스(thermophile soured milk streptococcus) 세균을 첨가하고 배양하는 단계를 포함하여 구성되는, 유산식품용 박테리아 발효물 제조방법에 관한 것이다.The present invention is to prepare a hydrolysate-milk medium by mixing hydrolysate- skim milk and glacial acetic acid, heating and then mixing the mixture, and sterilizing the medium to sterilize the bifidobacteria. And / or adding and culturing the lactobacteria and / or thermophile soured milk streptococcus bacteria.
본 발명의 바람직한 일실시예로서 살균하기 전에 하이드로리세이트 (hydrolysate)-탈지유 매질에 하이드로리세이트(hydrolysate) 농축 아미노산 혼합물을 매질 용량의 1∼3%로 투여한다.In one preferred embodiment of the present invention, a hydrolysate concentrated amino acid mixture is administered in a hydrolysate- skim milk medium at 1-3% of the media dose prior to sterilization.
본 발명의 바람직한 다른 실시예로서 살균하기 전에 하이드로리세이트 (hydrolysate)-탈지유 매질에 전나무 찌꺼기, 꿀, 꿀과 전나무 찌꺼기를 0.5:2.0∼1.0:2.0의 비율로 혼합한 혼합물로 구성되는 군으로부터 선택되는 1종 이상을 발효물 용량의 1∼3%로 투여한다.In another preferred embodiment of the invention, prior to sterilization, the hydrolysate- skim milk medium is selected from the group consisting of a mixture of fir debris, honey, honey and fir debris in a ratio of 0.5: 2.0 to 1.0: 2.0. At least one of which is administered at 1-3% of the fermentation dose.
이하, 본 발명의 유산식품용 박테리아 발효물 제조방법을 좀 더 구체적으로 설명하면 다음과 같다.Hereinafter, the method for producing a bacterial fermented product for lactic acid food of the present invention will be described in more detail.
먼저, 하이드로리세이트(hydrolysate)-탈지유를 준비하고 빙초산과 혼합한 다음 가열 후 여과하여 하이드로리세이트(hydrolysate)-탈지유 매질을 준비한다. 다음에는 상기 매질에 전나무 찌꺼기나 꿀 혹은 꿀과 전나무 찌꺼기를 0.5:2.0∼1.0:2.0의 비율로 혼합한 혼합물을 발효물 용량의 1∼3% 만큼 넣거나, 매질 용량의 1∼3% 양의 하이드로리세이트(hydrolysate) 농축 아미노산 혼합물을 넣는다.First, hydrolysate- skim milk is prepared, mixed with glacial acetic acid, and then filtered after heating to prepare a hydrolysate- skim milk medium. Next, the mixture of fir residue or honey or honey and fir residue in the medium is added at a ratio of 0.5: 2.0 to 1.0: 2.0 by 1 to 3% of the fermentation volume, or 1 to 3% of the hydro capacity of the medium. Add a hydrolysate concentrated amino acid mixture.
이와 같은 과정을 거친 매질에 데일리 컬쳐(daily culture) 및/또는 비피도박테리아, 및/또는 락토박테리아 및/또는 서모파일 유산 스트렙토코쿠스 (thermophile soured milk streptococcus)를 넣는다.Daily culture and / or bifidobacteria, and / or lactobacterium and / or thermophile soured milk streptococcus is added to the medium after such a process.
종균물질로는 락토박테리움 플란타룸(Lactobacterium plantarum) 8 PA3, 락토박터(Lactobacter), 플란타룸(plantarum) 296, 락토바실러스 에시도필러스 (Lactobacillus acidophilus), 비피덤 롱검(Bifidum longum) 379 M, 비피덤(Bifidum) 791, 비피덤(Bifidum) 1, 스트렙토코쿠스 서모파일스 (Streptococcus thermophills) 등의 균주가 사용된다.Seeds include Lactobacterium plantarum 8 PA3, Lactobacter, Plantarum 296, Lactobacillus acidophilus, Bifidum longum 379 Strains such as M, Bifidum 791, Bifidum 1, Streptococcus thermophills and the like are used.
세균의 파종은 시험관에서 먼저 실시하여 37.5∼38℃에서 하루동안 방치한다.The seeding of bacteria is carried out first in a test tube and left for one day at 37.5 to 38 ° C.
그 후 시험관에서 성장한 박테리아를 종균물질량의 1∼5%만큼 살균한 하이드로리세이트(hydrolysate)-탈지유와 함께 병으로 옮긴다.The bacteria grown in vitro are then transferred to bottles with hydrolysate- skim milk sterilized by 1-5% of the spawn mass.
본 발명의 상기와 같은 방법으로 제조된 발효물은 유산 박테리아의 농도(titer)가 높고(㎖중 미생물 108에 대하여 109), 전통적인 형태로 15∼18일까지 보관이 가능하다.The fermented product prepared by the above method of the present invention has a high titer of lactic acid bacteria (10 9 with respect to microorganisms 10 8 in ml) and can be stored in a conventional form for up to 15 to 18 days.
하이드로리세이트(hydrolysate)-탈지유 매질에서 얻은 발효물은 기본적으로 퇴행적 형태로 주어진 기간동안 유산 박테리아를 함유한다.Fermentations obtained from hydrolysate- skim milk media contain basically lactic bacteria in a degenerative form for a given period of time.
그밖에 새로워진(modificated) 탈지유 매질을 사용할 경우에는 박테리아 배양 기간이 2∼4시간 단축되었다.In addition, the use of a modified skimmed milk medium shortened the bacterial incubation period by two to four hours.
또한, 하기 표 2에 도시된 바와 같이 부수적인 마이크로 플로라(micro flora)는 없었으며 발효 특성 보존 기간이 1∼2일 연장되고 유효기간은 4∼8일 연장되었다.In addition, there was no concomitant micro flora as shown in Table 2 below and the fermentation properties retention period was extended by 1-2 days and the shelf life was extended by 4-8 days.
클로로포름이 있는 상태로 37℃에서 12∼14시간동안 금방 제조된 탈지유를 노출시키지 않음으로써 하이드로리세이트(hydrolysate)-우유 매질의 질이 향상되고 따라서 더욱 미생물 농도가 높은 발효물을 제조할 수 있다.By not exposing the freshly prepared skim milk at 37 ° C. for 12-14 hours in the presence of chloroform, the quality of the hydrolysate-milk medium can be improved and thus a fermentation product with higher microbial concentration can be produced.
이 때 방부제로써 클로로포름을 사용해야 할 필요성이 없고 모든 기술적 사이클의 시간이 대폭 단축되었다.This eliminates the need to use chloroform as a preservative and significantly shortens the time of all technical cycles.
향상된 방법으로 제조된 하이드로리세이트(hydrolysate)-탈지유에서는 부차적인 마이크로 플로라(micro flora)는 전혀 생겨나지 않는다.In hydrolysate- skim milk produced in an improved manner, no secondary micro flora occurs.
본 발명에 있어서 식초산 용액 대신 빙초산을 사용함으로써 영양 매질의 희석을 감소시키고 영양적 특성을 상승시킬 수 있다.The use of glacial acetic acid in place of the vinegar solution in the present invention can reduce the dilution of the nutrient medium and raise the nutritional properties.
또한, 꿀이나 전나무 찌꺼기, 혹은 그 혼합물을 첨가함으로써 발효물의 치료-식이요법적 특성이 강화된다.In addition, the therapeutic-dietary properties of the fermentation are enhanced by the addition of honey, fir chips or mixtures thereof.
상기와 같은 특성의 강화는 조건적 병인, 병인 미생물에 대한 적대적 활동성 강화에 의해 일어난다.Enhancement of such properties occurs by conditional etiology, enhancing hostile activity against pathogenic microorganisms.
이 때 식품의 유효기간이 10∼20일까지 연장된다(종래방법에 의한 1∼2일과 대조된다).At this time, the shelf life of food is extended to 10 to 20 days (as opposed to 1 to 2 days by conventional methods).
기본적인 생물학적 활성 첨가물인 전나무 찌꺼기는 전나무 잎의 액체 추출물로부터 물을 증류한 후의 청색 찌꺼기이다.Fir residue, a basic biologically active additive, is blue residue after distilling water from the liquid extract of fir leaves.
이것은 수지(樹脂)의 독특한 냄새와 맛을 지닌 짙은 색의 점성있는 액체이다.It is a dark, viscous liquid with the characteristic smell and taste of resin.
전나무 찌꺼기, 꿀, 꿀과 전나무 찌꺼끼의 혼합물은 생물학적 활성 유산 박테리아를 장기간(15∼18일) 보존하면서 동시에 마이크로 플로라(micro flora)에 대해 적대적인 활동성을 지닌다.Fir debris, honey, a mixture of honey and fir debris retains biologically active lactic acid bacteria for a long time (15 to 18 days) while at the same time hostile activity against micro flora.
따라서, 이들은 하기 표 3 및 4에 도시된 실험결과에서 알 수 있듯이 발효물의 치료적 특성과 생물학적 가치의 향상을 촉진시킨다.Thus, they promote the improvement of the therapeutic properties and biological value of the fermentation, as can be seen in the experimental results shown in Tables 3 and 4 below.
전나무 찌꺼기와 꿀의 혼합비율에서 꿀의 함유량이 2:0.5보다 작을 경우 혼합물의 효과는 증대되지 않으며, 함유량이 2:1일 경우 더 이상 꿀을 첨가하는 것은 바람직하지 않은데, 그것은 전나무 찌꺼기 첨가와 비교하여 유효기간이 감소되기 시작하기 때문이다.If the content of honey is less than 2: 0.5 in the mixing ratio of fir debris and honey, the effect of the mixture is not enhanced, and when the content is 2: 1, it is not preferable to add honey anymore, which is compared with the addition of fir debris. This is because the expiration date begins to decrease.
한편, 아미노산의 소스(source)로써 유산 박테리아 성장의 강한 요인의 기능을 수행하는 하이드로리세이트(hydrolysate)-농축 아미노산 혼합물을 사용하는 것이 합리적이다.On the other hand, it is reasonable to use a hydrolysate-concentrated amino acid mixture which serves as a strong source of lactic acid bacteria growth as a source of amino acids.
상기 하이드로리세이트(hydrolysate)-농축 아미노산 혼합물은 용량의0.5∼1%으로 이루어진 매질에 주입되는데, 이보다 농도가 더 낮아질 경우에는 하기 표 5 및 6의 실험결과에서 알 수 있듯이 유산 박테리아의 농도(titer)를 증가시키지 못하며, 농도가 더 높을 경우에는 식품의 오르가노렙틱 케렉터리스틱스(organoleptic characteristics)를 악화시킨다.The hydrolysate-concentrated amino acid mixture is injected into a medium consisting of 0.5 to 1% of the dose. If the concentration is lower than this, the concentration of lactic acid bacteria (titer) can be seen in the experimental results of Tables 5 and 6 below. ), And higher concentrations worsen the organoleptic characteristics of the food.
본 발명에 의하여 제조된 발효물은 하이드로리세이트(hydrolysate)-탈지유 매질속의 비피도박테리아, 락토박테리아, 서모파일 스트렙토코쿠스(thermophile streptococcus)의 데일리 컬쳐(daily culture)이다.The fermentation product prepared according to the present invention is a daily culture of Bifidobacteria, lactobacteria and thermophile streptococcus in a hydrolysate- skim milk medium.
상기 매질의 성분에 전나무 찌꺼기, 꿀, 아미노산이 있는 경우 진한 갈색과 시고 단 맛을 띠게 된다.Fir flakes, honey, amino acids in the components of the medium will have a dark brown and sour and sweet taste.
독자적인 치료 식품으로써의 본 발명의 의한 발효물의 우수성은 나이 어린 어린이들에게 사용할 수 있다는 점인데 그것은 기존의 산화우유 식품과 달리 점성이 없고 젖병으로 먹일 수 있기 때문이다.The superiority of the fermented product of the present invention as a unique therapeutic food is that it can be used by young children because it is viscous and can be fed into a bottle unlike conventional oxidized milk foods.
이하 본 발명을 실시예를 들어 상세히 설명하고자 하나, 본 발명이 기술된 실시예에 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the described embodiments.
실시예 1Example 1
1. 탈지유 15ℓ를 1기압에서 30분간 가열하였다.1. 15 liters of skim milk was heated at 1 atmosphere for 30 minutes.
2. 식용나트륨 20% 용액을 투여해 pH를 8.0가지 조절한 다음 판트레아틴 15ℓ를 넣고 4시간 발효된 하이드로리세이트(hydrolysate)을 넣었다.2. The pH of 8.0 was adjusted by adding 20% sodium edible solution, and then 15 liters of pantreatin was added to the fermented hydrolysate for 4 hours.
3. 그 후 빙초산 pH를 4.5로 조정하고 15분간 끓이고 진공필터링하였다.3. The glacial acetic acid pH was then adjusted to 4.5, boiled for 15 minutes and vacuum filtered.
4. 그 후 하이드로리세이트(hydrolysate)를 증류수와 1:1 비율로 희석하고 우무 22.5g, 염화나트륨 150g, 펩톤 60g, 락토즈 300g, 시스테인 3g을 넣었다.4. Hydrolysate was then diluted 1: 1 with distilled water and 22.5 g of radish, 150 g of sodium chloride, 60 g of peptone, 300 g of lactose and 3 g of cysteine were added.
5. 30분간 미리 증기로 데운 후 0.5기압에서 45분간 살균하였다.5. Preheated with steam for 30 minutes and sterilized for 45 minutes at 0.5 atm.
6. 살균 매질을 실내 온도까지 냉각하였다.6. The sterilization medium was cooled to room temperature.
7. 종균 물질과 매질의 용량 비율이 1:20일 때, 이 매질에서 배양된 비피도박테리아, 락토 박테리아, 서모파일 스트렙토코쿠스(thermophile streptococcus)의 데일리 컬쳐(daily culture)를 3% 용량만큼 넣었다.7. When the ratio of the seed material to the medium was 1:20, the daily culture of Bifidobacteria, Lactobacillus bacteria and thermophile streptococcus cultured in this medium was added by 3% dose. .
8. 15시간동안 37℃를 유지하였다.8. The temperature was maintained at 37 ° C. for 15 hours.
9. 제조된 발효물은 신맛과 산화우유냄새를 지닌 갈색의 점성있는 액체이며, 비피더스 박테리아가 ㎖당 109개 이상 함유되어 있었다.9. The fermented product was a brown, viscous liquid with a sour taste and oxidized milk odor, containing more than 10 9 bifidus bacteria per ml.
4℃에서 7일간 보관한 후에도 발효물의 초기 특성이 없어지지 않았다.Even after 7 days of storage at 4 ℃ the initial properties of the fermentation did not disappear.
실시예 2Example 2
하이드로리세이트(hydrolysate)-탈지유 매질에 매질 용량의 3% 종균 물질을 넣은 데일리 컬쳐(daily culture)를 10% 넣고, 혼합물 배양시 37℃에서 5시간까지 시간을 단축시킨 점을 제외하고 나머지는 실시예 1과 동일한 방법으로 실시하였다.10% of daily culture was added to the hydrolysate- skim milk medium with 3% of the spawn material in the medium, and the rest was carried out except that the time was shortened to 5 hours at 37 ° C in the culture of the mixture. It carried out by the same method as Example 1.
이렇게 얻어진 발효물은 신맛이 더 강한 것이 특징이다.The fermented product thus obtained is characterized by a stronger sour taste.
락토박테리아 함유량은 ㎖당 1010개 이상이며, 유효기간이 10일 이상이었다.The lactobacterial content was at least 10 10 per ml and the shelf life was at least 10 days.
실시예 3Example 3
살균하기 전에 하이드로리세이트(hydrolysate)-탈지유 매질에 전나무 찌꺼기 0.9ℓ(3%)를 넣은 것을 제외하고 나머지는 실시예 1과 동일한 방법으로 실시하였다.Prior to sterilization, 0.9l (3%) of fir residue was added to the hydrolysate- skim milk medium, and the rest was carried out in the same manner as in Example 1.
종균은 37℃에서 19시간동안 두었다.The spawn was kept at 37 ° C. for 19 hours.
얻어진 발효물은 새콤하면서 쓴 맛이 나고 나무의 수지(樹脂) 냄새가 났다.The obtained fermented product was sour and bitter and smelled of resin of the tree.
발효물의 비피더스박테리아 함유량은 ㎖당 109개였으며, 4∼6℃에서 18시간동안 보관한 후에도 발효물은 초기의 특성을 잃지 않았다.The bifidus bacteria content of the fermentation was 10 9 per ml, and the fermentation did not lose its initial characteristics even after 18 hours of storage at 4 to 6 ° C.
실시예 4Example 4
살균하기 전에 하이드로리세이트(hydrolysate)-탈지유 매질에 꿀 0.9ℓ(3%)를 넣은 점을 제외하고 나머지는 실시예 1과 동일한 방법으로 실시하였다.The rest was carried out in the same manner as in Example 1 except that 0.9 liter (3%) of honey was added to the hydrolysate- skim milk medium before sterilization.
종균은 37℃에서 7시간동안 두었다.The spawn was kept at 37 ° C. for 7 hours.
발효물은 신맛이 났으며, 락토박테리아 함유량은 ㎖당 109개였다.The fermentation was sour and the lactobacteria content was 10 9 per ml.
그리고, 유효기간은 18일 이상이었다.And the expiration date was 18 days or more.
실시예 5Example 5
비피도박테리아의 데일리 컬쳐를 하이드로리세이트(hydrolysate)-탈지유 매질에 넣기 전 매질 용량에 대해 혼합물 비율이 3%이며, 전나무 찌꺼기와 꿀의 혼합비율이 2:1인 혼합물을 첨가한 점을 제외하고 실시예 1과 동일한 방법으로 실시하였다.Except for the addition of a mixture with a mixture ratio of 2: 1 to the volume of the medium before the bifidobacteria daily culture was added to the hydrolysate- skim milk medium, the ratio of the mixture of fir debris and honey was 2: 1 It carried out by the same method as Example 1.
종균은 37℃에서 16시간동안 배양하였다.The spawn was incubated at 37 ° C. for 16 hours.
얻어진 발효물은 시고 단맛이 났으며 나무의 수지(樹脂) 냄새가 나는 것이 특징이었다.The obtained fermented product was sour and sweet, and was characterized by the smell of resin.
실시예 6Example 6
비피도박테리아의 데일리 컬쳐를 하이드로리세이트(hydrolysate)-탈지유 매질에 넣기 전 매질 용량에 대해 혼합물 비율이 1%이며, 전나무 찌꺼기와 꿀의 혼합비율이 2:0.5인 혼합물을 3% 정도의 용량만큼 첨가한 점을 제외하고 실시예 1과 동일한 방법으로 실시하였다.Before adding the Bifidobacteria daily culture to the hydrolysate- skim milk medium, the mixture ratio was 1% to the volume of the medium, and the mixture of fir debris and honey was 2: 0.5. The same procedure as in Example 1 was carried out except for the added point.
종균은 37℃에서 6시간동안 배양하였다.The spawn was incubated at 37 ° C. for 6 hours.
실시예 7Example 7
비피도박테리아의 데일리 컬쳐를 하이드로리세이트(hydrolysate)-탈지유 매질에 넣기 전 매질 용량에 대한 비율이 3%인 전나무 찌꺼기를 5% 정도의 용량만큼 첨가하고 수용성 아미노산으로서 하이드로리세이트(hydrolysate) 농축 아미노산 혼합물을 사용하였다(1% 용량)는 점을 제외하고 실시예 1과 동일한 방법으로 실시하였다.Before adding the Bifidobacteria daily culture to the hydrolysate- skim milk medium, add about 5% of the fir residue, which is 3% of the medium volume, and the hydrolysate concentrated amino acid as a water-soluble amino acid. The mixture was used in the same manner as in Example 1 except that 1% capacity was used.
종균은 37℃에서 15시간동안 배양하였다.The spawn was incubated at 37 ° C. for 15 hours.
실시예 8Example 8
락토박테리아의 데일리 컬쳐를 하이드로리세이트(hydrolysate)-탈지유 매질에 넣기 전 매질 용량에 대한 비율이 1%인 전나무 찌꺼기를 2% 용량만큼 첨가하고 수용성 아미노산으로써 하이드로리세이트(hydrolysate) 농축 아미노산 혼합물을 사용한(0.5% 용량) 점을 제외하고 실시예 1과 동일한 방법으로 실시하였다.Before adding the lactobacteria daily culture to the hydrolysate- skim milk medium, add 2% of the fir residue with 1% to medium volume and using a hydrolysate concentrated amino acid mixture as a water soluble amino acid. The procedure was carried out in the same manner as in Example 1 except for (0.5% capacity).
종균은 37℃에서 5시간동안 배양하였다.The spawn was incubated at 37 ° C. for 5 hours.
실시예 9Example 9
매질 용량에 대한 비율이 3%인 서모파일 스트렙토코쿠스(thermophile streptococcus)의 데일리 컬쳐를 하이드로리세이트(hydrolysate)-탈지유 매질에 넣고 37℃에서 8시간동안 배양한 점을 제외하고는 실시예 1과 동일한 방법으로 실시하였다.Example 1 and except that the daily culture of thermophile streptococcus (3% of medium capacity) in a hydrolysate- skim milk medium and incubated for 8 hours at 37 ℃ It carried out in the same way.
이렇게 얻어진 발효물은 신맛을 났으며, 서모파일 스트렙토코쿠스 (thermophile streptococcus)의 함유량은 ㎖당 109개였다.The fermentation thus obtained had a sour taste and the content of thermophile streptococcus was 10 9 per ml.
유효기간은 10일 이상이었다.The shelf life was over 10 days.
본 발명에 의해 제조된 발효물은 치료 및 식이요법 식품으로 자체적으로 사용될 수 있으며, 생물학적 식품 첨가물로도 사용될 수 있다.Fermentation products prepared by the present invention can be used on their own as therapeutic and dietary foods, and also as biological food additives.
또한, 본 발명에 의해 제조된 발효물은 유산 박테리아의 농도(titer)가 높고(㎖중 미생물 108에 대하여 109), 전통적인 형태로 장기간(15∼18일까지) 보관이 가능한 장점이 있다.In addition, the fermented product prepared by the present invention has the advantage of having a high titer of lactic acid bacteria (10 9 with respect to microorganisms 10 8 in ml) and a long-term storage (up to 15 to 18 days) in a traditional form.
그리고, 종래의 산화우유 식품과 달리 점성이 없으며 젖병으로 먹일 수 있기 때문에 나이 어린 유아들에게 복용시키기가 용이하다.In addition, unlike conventional oxidized milk foods, it is not viscous and can be fed into a baby bottle, which is easy to take to young infants.
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