KR20090054280A - Beverage fermented by leuconostoc lactic bacteria - Google Patents
Beverage fermented by leuconostoc lactic bacteria Download PDFInfo
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- KR20090054280A KR20090054280A KR1020070121065A KR20070121065A KR20090054280A KR 20090054280 A KR20090054280 A KR 20090054280A KR 1020070121065 A KR1020070121065 A KR 1020070121065A KR 20070121065 A KR20070121065 A KR 20070121065A KR 20090054280 A KR20090054280 A KR 20090054280A
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- grain
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- leuconostoc
- lactic acid
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- 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
- A23V2250/02—Acid
- A23V2250/042—Lactic acid
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 류코노스톡(Leuconostoc) 속의 젖산균을 이용한 발효음료에 관한 것으로, 만니톨을 포함하는 당알콜과 판노오스를 포함하는 올리고당이 풍부히 함유된 발효음료를 제조할 수 있다. The present invention relates to a fermentation drink using lactic acid bacteria in the Leuconostoc genus, it is possible to manufacture a fermentation drink rich in oligosaccharides including sugar alcohol and mannose containing mannitol.
곡물, 류코노스톡, 만니톨, 발효, 올리고당, 음료, 젖산균, 판노오스 Cereals, Leukonostok, Mannitol, Fermentation, Oligosaccharides, Beverages, Lactic Acid Bacteria, Pannose
Description
본 발명은 발효음료에 관한 것으로, 더욱 상세하게는 류코노스톡(Leuconostoc) 속의 젖산균을 이용한 발효음료에 관한 것이다. The present invention relates to a fermented beverage, and more particularly, to a fermented beverage using lactic acid bacteria in Leuconostoc .
발효음료는 곡물이나 과실, 우유 등의 천연물 소재에 발효균을 접종하여 발효시킨 음료를 의미하는 것으로 넓게는 술을 포함하며, 그 외에 식초, 요구르트 등이 대표적이다. 발효 과정을 통해 미생물은 새로운 산물을 생산하는데 이 새로운 산물은 발효액에 기능성을 부여하거나, 새로운 풍미를 제공하며, 때로는 발효액의 물성 자체까지도 변화시킨다. Fermented beverage refers to a beverage fermented by inoculating fermentation bacteria into natural materials such as grains, fruits, milk, etc. Widely includes alcohol, and vinegar, yogurt, etc. are representative. Through the fermentation process, microorganisms produce new products, which give the fermentation broth functionality, give new flavors, and sometimes even change the properties of the fermentation broth itself.
발효 미생물로는 곰팡이, 효모, 박테리아 등이 다양하게 사용되는데, 유산균도 대표적인 발효 미생물 중 하나이다. 유산균은 김치 발효 및 요구르트 발효에 많이 사용되는 미생물로서, 락토바실러스(Lactobacillus), 류코노스톡(Leuconostoc), 스트렙토코쿠스(Streptococcus) 등이 있다. As fermentation microorganisms, mold, yeast, bacteria, etc. are used in various ways, lactic acid bacteria is one of the representative fermentation microorganisms. Lactobacillus is a microorganism that is widely used in fermentation of kimchi and yogurt, such as Lactobacillus ( Lactobacillus ), Leuconostoc ( Leuconostoc ), Streptococcus ( Streptococcus ).
유산균은 발효에 의해 젖산을 생성하는 특성이 있어, 약산성의 상쾌취를 제공할 수 있는 음료를 만들 수 있고, 유산균 자체는 장내에서 유해균을 억제하는 작용을 하며, 그 외 정장작용, 혈중 콜레스테롤 감소 기능 및 면역활성 기능을 발휘한다.Lactobacillus has the property of producing lactic acid by fermentation, making it possible to make beverages that can provide slightly acidic refreshing, lactic acid bacteria itself acts to suppress harmful bacteria in the intestine, and other intestinal action, blood cholesterol reduction function And immune-activating functions.
이와 같은 특성을 지닌 유산균을 이용하여 발효 음료를 개발한 예로는 요구르트를 비롯하여 전통적으로 여러 형태가 많이 존재하여 왔다. 더욱이 최근에는 우유 유래의 소재를 배지로 사용하는 전통적인 요구르트 외에 여러 생물 소재에 유산균을 접종하여 발효 음료를 제조하고자 하는 노력이 많이 있어 왔고, 곡물에 유산균을 접종하여 발효음료를 만들고자 하는 노력도 많이 있어 왔다.Examples of the development of fermented beverages using lactic acid bacteria having such characteristics have traditionally had many forms, including yogurt. In addition, in recent years, there have been many efforts to prepare fermented beverages by inoculating lactic acid bacteria into various biological materials in addition to traditional yogurt using milk-derived material as a medium, and also making efforts to make fermented beverages by inoculating grains with lactic acid bacteria. come.
한편, 곡물에 유산균을 접종하여 발효시킨 발효음료들은 대개 당화공정을 거친 후, 락토바실러스(Lactobacillus) 속 젖산균이나 스트렙토코쿠스(Streptococcus) 속 젖산균을 접종하여 발효시킨 것이 주류였다(한국공개특허 1998-0052894; 한국등록특허 436355; 한국등록특허 635529; 유태종, 이주원, 한국식품과학회지 14:57-62, 1982).On the other hand, it was fermented beverage was inoculated with lactic acid bacteria in fermented grains are usually rough after the saccharification step, inoculated with Lactobacillus bacteria (Lactobacillus) in lactic acid bacteria and streptococcus (Streptococcus) in lactic acid fermentation liquor (Korea Patent Publication 1998- 0052894; Korean Registered Patent 436355; Korean Registered Patent 635529; Yoo, Tae-Jong, Lee Joo-Won, Korean Journal of Food Science and Technology 14: 57-62, 1982).
그런데, 이와 같은 형태의 유산균 발효음료는 당화를 위해 별도의 정제 효소를 첨가해야 하기 때문에 경제성 측면에서 바람직하지 못하고, 락토바실러스(Lactobacillus) 속 젖산균이나 스트렙토코쿠스(Streptococcus) 속의 젖산균은 젖산을 주로 생성하고, 인체에 유용한 올리고당이나 당알콜 등은 거의 생성하지 못하여 음료로서의 상품성이 제한적인 문제가 있어 왔다. However, such a form of lactic acid bacteria fermented beverage is not preferable in terms of economics because it requires the addition of a separate purified enzyme for glycosylation, lactic acid bacteria of Lactobacillus ( Lactobacillus ) or lactic acid bacteria of Streptococcus ( Streptococcus ) mainly produces lactic acid In addition, oligosaccharides and sugar alcohols, which are useful for the human body, are hardly produced, and thus there has been a problem in that the marketability as a beverage is limited.
이와 같은 문제를 해결하기 위해 감미료 및 올리고당을 포함하는 여러 기능 성 성분을 별도로 첨가하였는데, 외부 유래의 별도 성분을 발효음료에 첨가하는 것은, 발효음료 자체로서 완성품이 되기를 기대하는 발효음료에 대한 소비자의 인식에 비추어 바람직하지 못하고, 화학적 공정으로 생산된 화합물의 첨가가 점차 지양되는 식품에 관한 최근 추세에 비추어 바람직하지 못하다. In order to solve this problem, various functional ingredients including sweeteners and oligosaccharides were added separately. The addition of external components to the fermented beverages is a way for consumers to expect fermented beverages to be finished products. In view of recognition it is undesirable, and in view of the recent trends of food, the addition of compounds produced by chemical processes is gradually avoided.
이에 본 발명은 외부로부터 별도의 성분 첨가 없이 그 자체적으로 생산된 기능성 물질을 함유하는 새로운 곡물 발효음료를 개발하여 제공하는데 그 목적이 있다. Accordingly, an object of the present invention is to develop and provide a new grain fermented beverage containing a functional material produced in-house without the addition of a separate ingredient from the outside.
상기 목적을 달성하기 위하여 본 발명은 곡물에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킴으로써 제조되는 것을 특징으로 하는 발효음료를 제공한다. In order to achieve the above object, the present invention provides a fermented beverage, characterized in that it is prepared by inoculating and fermenting lactic acid bacteria belonging to the genus Leuconostoc .
또한, 본 발명은 곡물의 즙에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킨 후, 발효액으로부터 판노오스를 분리하는 것을 특징으로 하는 곡물로부터 판노오스를 제조하는 방법을 제공한다.In another aspect, the present invention provides a method for producing pannose from grains characterized in that the juice of the grains inoculated and fermented by lactic acid bacteria belonging to the genus Leuconostoc , and then separating pannose from the fermentation broth.
또한, 본 발명은 곡물의 즙에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킨 후, 발효액으로부터 만니톨을 분리하는 것을 특징으로 하는 곡물로부터 만니톨을 제조하는 방법을 제공한다.In another aspect, the present invention provides a method for producing mannitol from grains characterized by separating the mannitol from the fermentation broth after inoculating and fermenting the lactic acid bacteria belonging to the Leuconostoc in the juice of the grain.
이하, 본 발명의 내용을 더욱 상세히 설명하고자 한다. Hereinafter, the content of the present invention will be described in more detail.
본 발명은 일 형태로서, 곡물의 즙에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킴으로써 제조되는 것을 특징으로 하는 발효음료를 제공 한다. In one aspect, the present invention provides a fermented beverage, which is prepared by inoculating and fermenting lactic acid bacteria belonging to the genus Leuconostoc in the juice of cereals.
본 발명은 젖산균 중 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 특이적으로 이용함에 특징이 있는데, 이 균주는 김치의 적숙기 발효에 관여하는 미생물로서 김치에 상쾌취를 부여하는 것으로 알려져 있다. 본 발명에서 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 이용하여 곡물(일 예로서, 맥아)을 발효시킨 결과, 락토바실러스(Lactobacillus)나 스트렙토코쿠스(Streptococcus) 속에 속하는 젖산균에 비해 판노오스(올리고당) 및 만니톨(당알콜)의 생성이 매우 왕성함을 확인할 수 있었다. The present invention is characterized by the specific use of lactic acid bacteria belonging to the genus Leuconostoc among the lactic acid bacteria, this strain is known to impart a refreshing taste to kimchi as a microorganism involved in ripening fermentation of kimchi. As a result of fermenting grains (eg malt) using lactic acid bacteria belonging to the genus Leuconostoc in the present invention, pannose (oligosaccharide) compared to lactic acid bacteria belonging to the genus Lactobacillus ( Lactobacillus ) or Streptococcus ( Streptococcus ) And it was confirmed that the production of mannitol (sugar alcohol) is very vigorous.
이와 같은 결과는 곡물의 발효음료에 발효를 통해 자체적으로 기능성 물질을 부여한 것으로, 음료에 기능성을 부여하기 위해 외부로부터 화합물을 인위적으로 공급하는 여타의 발효음료와는 근본적으로 차별성이 있는 우수한 것이다. Such a result is that the fermented beverages of grains are given their own functional substances through fermentation, which is fundamentally different from other fermented beverages which artificially supply a compound from the outside to impart functionality to the beverage.
한편, 본 발명의 발효음료에서 사용되는 류코노스톡 속에 속하는 젖산균은 어느 것을 사용하여도 무방하나, 바람직하게는 류코노스톡 메센테로이데스(Leuconostoc mesenteroides) 또는 류노코스톡 시트레움(Leuconostoc citreum)인 것이 좋다. 류코노스톡(Leuconostoc)은 만니톨 데하이드로제나아제(mannitol dehydrogenase)나 덱스트란수크로아제(dextransucrase)의 활성이 매우 높아 과당과 맥아당 존재 시 만니톨과 올리고당을 동시에 고농도로 생산할 수 있기 때문이다. On the other hand, lactic acid bacteria belonging to the genus Leukonostok used in the fermented beverage of the present invention may be used, but preferably Leukonostoc ( Leuconostoc) mesenteroides ) or Leuconostoc citreum . Leuconostoc has a high activity of mannitol dehydrogenase or dextran sucrose, which is capable of simultaneously producing high concentrations of mannitol and oligosaccharides in the presence of fructose and maltose.
한편, 본 발명에 있어서 사용되는 '곡물'이라 함은, 에너지원을 탄수화물로 저장하고 있는 것을 지칭하는 것으로, 특정의 종에 반드시 국한되는 것은 아니며, 어느 것을 사용하여도 무방하다. On the other hand, the term "grain" used in the present invention refers to storing an energy source as a carbohydrate, and is not necessarily limited to a specific species, and may be used.
한편, 본 발명에서 발아되지 않은 곡물을 사용할 경우에는 곡물을 분쇄한 후 바람직하게 당화효소(일 예로서, 아밀라아제)를 곡물의 즙에 첨가하는 것이 좋은데, 당화과정이 왕성히 발생하여 본 발명의 발효 과정이 수월하게 진행될 수 있기 때문이다. 다만, 이 경우에는 고가의 정제효소를 사용하여야 하기 때문에 바람직하게는 발아된 곡물을 사용하는 것이 좋다. 발아된 곡물은 일반적으로 당화효소의 발현이 높아 고가의 정제효소를 별도로 첨가해주지 않아도 당화과정이 자연스럽게 일어나기 때문이다. On the other hand, in the case of using grains that are not germinated in the present invention, it is preferable to add saccharifying enzyme (eg, amylase) to the juice of the grains after grinding the grains. This can be done easily. In this case, however, it is preferable to use germinated grains because expensive purified enzymes should be used. Germinated grains generally have high expression of glycation enzymes, so that the glycosylation process occurs naturally even without the addition of expensive purified enzymes.
이때, 더욱 바람직하게 상기 발아된 곡물은 맥아인 것이 좋고, 가장 바람직하게 맥아는 볶음 처리된 것이 좋다. 볶음 처리를 하였을 경우 메이야르(maillard) 반응이 촉진되어 곡물의 색상이 진해지고 풍미가 높아지기 때문이다. At this time, more preferably the germinated grain is preferably malt, most preferably malt is roasted. This is because when the roasting process is promoted the Maillard reaction, the color of the grain becomes darker and the flavor becomes higher.
한편, 본 발명의 발효음료는 바람직하게 곡물의 즙에 설탕이 추가로 첨가된 것이 좋다. 설탕은 만니톨 생산을 위한 전구체인 과당이 분리될 수 있는데, 설탕을 외부로부터 첨가해 주면 당알콜인 만니톨을 신속하게 고농도로 생산할 수 있기 때문이다. On the other hand, the fermented beverage of the present invention is preferably added sugar to the juice of the grain. Sugar can be separated from fructose, a precursor for mannitol production, because sugar can be added from the outside to quickly produce a high concentration of sugar alcohol mannitol.
한편, 본 발명에 있어서 곡물의 즙은, 바람직하게 분쇄한 곡물을 물에 현탁시키는 단계(a); 현탁 후, 당화 반응을 촉진하기 위해 교반하는 단계(b); 및, 교반 후, 여과하여 곡물즙을 회수하는 단계(c);를 포함하는 과정으로부터 제조된 것이 좋은데, 교반을 통해 당화반응을 촉진할 수 있고, 여과를 통해 불순물을 제거하여 발효의 효율을 높일 수 있기 때문이다. On the other hand, in the present invention, the juice of the grain, preferably (a) suspending the pulverized grain in water; After suspension, agitation to promote glycation reaction (b); And, after stirring, recovering the grain juice by filtering (c). It may be prepared from a process including, promoting a saccharification reaction through agitation, and removing impurities through filtration to increase the efficiency of fermentation. Because it can.
이때, 더욱 바람직하게 상기 곡물의 즙은, 단계(c)의 여과 후, 곡물즙에 존 재하는 효소를 실활시키기 위해 곡물즙을 끓이는 자비 단계(d);를 추가로 포함하는 것이 좋은데, 잔존 효소에 의한 부반응을 막을 수 있기 때문이다.At this time, more preferably, the juice of the grains, after filtration of step (c), it is preferable to further include a boiling step (d) of boiling the grain juice to inactivate the enzyme present in the grain juice; This is because side reactions caused by can be prevented.
한편, 본 발명은 또 다른 일 형태로, 곡물의 즙에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킨 후, 발효액으로부터 판노오스를 분리하는 것을 특징으로 하는 곡물로부터 판노오스를 제조하는 방법을 제공한다.On the other hand, the present invention is another embodiment, after inoculating and fermenting the lactic acid bacteria belonging to the genus Leuconostoc in the juice of the grain, a method for producing pannose from grains characterized in that the separation of pannose from the fermentation broth To provide.
본 방법에 의할 경우, 곡물로부터 올리고당인 판노오스를 대량 회수할 수 있는데, 곡물은 판노오스 생산을 위한 전구체인 맥아당을 많이 함유하고 있기 때문이다. 이때, 바람직하게 설탕이 외부로부터 첨가되는 것이 좋은데, 판노오스 생산을 위한 전구체인 포도당이 설탕으로부터 분리됨으로 말미암아, 올리고당인 판노오스를 신속하게 고농도로 생산할 수 있기 때문이다. According to the method, a large amount of oligosaccharides pannoose can be recovered from the grains because the grains contain a large amount of maltose, which is a precursor for the production of pannose. At this time, it is preferable that the sugar is preferably added from the outside, because the glucose, which is a precursor for the production of panose, is separated from the sugar, so that the oligosaccharide can be rapidly produced in high concentration.
한편, 본 발명은 또 다른 일 형태로, 곡물의 즙에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킨 후, 발효액으로부터 만니톨을 분리하는 것을 특징으로 하는 곡물로부터 만니톨을 제조하는 방법을 제공한다. 이때, 바람직하게 설탕이 추가로 첨가된 것이 좋다. 설탕은 만니톨 생산을 위한 전구체인 과당이 분리될 수 있는데, 설탕을 외부로부터 첨가해 주면 당알콜인 만니톨을 신속하게 고농도로 생산할 수 있기 때문이다. On the other hand, the present invention provides a method for producing mannitol from grains, characterized in that after inoculating and fermenting lactic acid bacteria belonging to the genus Leuconostoc in the juice of the grains, mannitol is separated from the fermentation broth. do. At this time, it is preferable that sugar is further added. Sugar can be separated from fructose, a precursor for mannitol production, because sugar can be added from the outside to quickly produce a high concentration of sugar alcohol mannitol.
이상, 상기에서 살펴본 본 발명은 곡물에 류코노스톡(Leuconostoc) 속에 속하는 젖산균을 접종하여 발효시킴으로써 락토바실러스(Lactobacillus) 속 또는 스트렙토코쿠스(Streptococcus) 속에 속하는 젖산균을 이용하여 제조한 발효 음료에 비해, 만니톨을 포함하는 당알콜과 판노오스를 포함하는 올리고당이 함유된 발효 음료를 제조할 수 있는 뛰어난 효과가 발휘된다. Above, the present invention described above is inoculated and fermented by lactic acid bacteria belonging to the genus Leuconosto c in the grains compared to the fermented beverage prepared using the lactic acid bacteria belonging to the genus Lactobacillus ( Lactobacillus ) or Streptococcus ( Streptococcus ) In addition, an excellent effect of producing a fermented beverage containing a sugar alcohol containing mannitol and an oligosaccharide including pannose is exhibited.
또한, 발아된 곡물을 이용할 경우에는 당화를 위한 별도의 효소를 외부로부터 공급할 필요가 없어 경제적이기까지 하다. In addition, when the germinated grains are used, there is no need to supply a separate enzyme for saccharification from the outside, thereby making it economical.
이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다. Hereinafter, the contents of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.
실시예 1: 발효 음료의 제조Example 1: Preparation of Fermented Beverages
본 실시예에서는 류코노스톡(Leuconostoc) 속 젖산균을 이용하여 발효 음료를 제조하였다.In this embodiment, fermented beverages were prepared using lactic acid bacteria of Leuconostoc .
1. 발효성 당과 풍미 성분의 함량을 높일 수 있는 1. Can increase the content of fermentable sugar and flavor components 맥아즙Wort 제조 조건 확립 Establish manufacturing conditions
발효성 당과 풍미 성분의 함량을 높을 수 있는 맥아즙 제조 조건을 확립하고자 다양한 볶음 열처리 조건(표 1)으로 맥아를 제조하였다. Malt was prepared under various roasting heat treatment conditions (Table 1) in order to establish the wort preparation conditions to increase the content of fermentable sugar and flavor components.
맥아즙은 기본적으로 하기의 과정을 통해 제조하였다. 먼저 맥아 15kg을 분쇄한 후 38℃ 물 90L에 현탁시켰다. 물의 온도를 50℃로 올린 후 15 분간 교반하면서 단백질 분해를 촉진시켰다. 맥아 현탁액의 온도를 62~64℃로 올린 후 30 분간 교반하여 β-아밀라아제에 의한 당화 반응을 촉진시켰다. 다음으로 맥아 현탁액의 온도를 70~74℃로 올린 후 30 분간 교반하여 α-아밀라아제에 의한 당화 반응을 촉진시켰다. 이후, 78℃로 온도를 올린 후 맥박 층을 통과시켜 여과하였다. 여과된 맥즙을 자비하여 효소를 실활시키고 원하는 농도의 최종 맥아즙을 제조하였다. The wort was basically prepared through the following procedure. First, 15 kg of malt was ground and suspended in 90 L of 38 ° C. The temperature of the water was raised to 50 ° C. and then stirred for 15 minutes to promote proteolysis. The temperature of the malt suspension was raised to 62-64 ° C. and stirred for 30 minutes to promote glycosylation reaction by β-amylase. Next, after raising the temperature of malt suspension to 70-74 degreeC, it stirred for 30 minutes, and accelerated the glycosylation reaction by (alpha)-amylase. The temperature was then raised to 78 ° C. and filtered through a pulse layer. The filtered wort was inactivated to deactivate the enzyme and to produce the final wort of the desired concentration.
다양한 조건으로 볶음 열처리(배전)된 맥아를 만든 결과, 총 당 함량은 큰 차이가 없었으나, 색상과 풍미는 원료 맥아의 볶음 열처리 조건과 맥아의 혼합 비율 조건에 따라 많은 영향을 받았다(표 2)(도 1). As a result of making malt roasted under various conditions, the total sugar content was not significantly different, but the color and flavor were greatly affected by the roasting heat treatment conditions of the raw malt and the mixing ratio of malt (Table 2). (FIG. 1).
고온에서 열처리된 C 맥아와 R 맥아의 함량이 높을수록 맥아즙의 색상과 풍미 강도가 증가하였다. R 맥아가 2%를 초과하게 되면 탄향미가 강해져 R 맥아의 함량을 2% 이하로 유지하기로 결정하였다. The color and flavor strength of wort increased as the content of C and R malt heat treated at high temperature. When the R malt exceeds 2%, the fragrance is strong, and it was decided to keep the R mal content below 2%.
2. 발효 중 기능성 소재의 생산을 위한 발효 조건 확립2. Establish fermentation conditions for the production of functional materials during fermentation
(1) 균주의 선정(1) Selection of strain
본 실시예에서는 류코노스톡(Leuconostoc) 속에 속하는 균주의 일 예로, 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4 (기탁번호: KACC 91035)와 류코노스톡 메센테로이데스(Leuconostoc mesenteroides) KCTC3505 균주를 이용하여 하기 실험을 수행하였다. In this embodiment, leukonostock (LeuconostocAs an example of the strain belonging to the genus, Leukonostock Citreum (Leuconostoc citreumHJ-P4 (Accession No .: KACC 91035) and Leukonostock Mesenteroides (Leuconostoc mesenteroidesThe following experiment was performed using KCTC3505 strain.
(2) 기본 발효조건의 선정 (2) Selection of basic fermentation conditions
일반적으로 류코노스톡 시트레룸(Leuconostoc citreum)은 산소공급이 원활하고 pH가 약산성일 때 30℃ 정도에서 잘 자라는 것으로 알려졌다. 따라서 기본 발효조건을 발효온도 29℃, pH6, 교반속도 200rpm으로 설정하였다. In general, Leuconostoc citreum is known to grow well at about 30 ℃ when the oxygen supply is smooth and the pH is slightly acidic. Therefore, the basic fermentation conditions were set to a fermentation temperature of 29 ℃, pH6, stirring speed 200rpm.
류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4를 기본 발효조건에서 배양할 때 성장곡선은 도 2와 같았다. 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4는 접종 직후부터 빠른 속도로 성장하여 맥아즙 C의 경우 배양 8시간 후에 OD가 4 이상까지 증가하였다. Leuconostoc citreum ) The growth curve of HJ-P4 under basic fermentation conditions was as shown in FIG. 2. Leuconostoc citreum ) HJ-P4 grew rapidly after inoculation, and OD increased to 4 or more after 8 hours of culture.
한편, 맥아즙 종류에 상관없이 배양 시작 후 8시간이 경과하면 균체 성장은 정체기(stationary phase)에 진입하는데 이는 유기산 생산에 의해 pH가 4.2 이하로 떨어지기 때문인 것으로 판단되었다. 맥아즙 C가 이용된 경우 젖산과 초산이 5.0g/L와 1.4g/L로 생산되었고, 만니톨과 판노오스(panose)는 2.7g/L와 0.5g/L로 생산되었다. On the other hand, regardless of the type of wort after 8 hours after the start of the culture cell growth enters the stationary phase (stationary phase), it was determined that the pH is lowered to 4.2 or less by the production of organic acids. When wort C was used, lactic acid and acetic acid were produced at 5.0 g / L and 1.4 g / L, and mannitol and panose were produced at 2.7 g / L and 0.5 g / L.
(3) 설탕 첨가의 영향(3) Influence of sugar addition
맥아즙 발효 중 올리고당과 만니톨의 생성을 촉진하기 위해 맥아즙에 설탕(sucrose)을 20g/L로 첨가한 후 상기 '(2) 기본 발효 조건의 설정'과 동일한 조건에서 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4를 배양하였다. In order to promote the production of oligosaccharides and mannitol during wort fermentation, sucrose was added to wort at 20 g / L, followed by Leuconostoc under the same conditions as in (2) Setting of Basic Fermentation Conditions. citreum ) HJ-P4 was cultured.
류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4의 성장은 '(2) 기본 발효 조건의 설정'의 경우와 동일하게 나타났는데, 이는 균체 성장이 설탕 첨가에 영향받지 않음을 나타내는 것이다. 하지만 맥아즙 C가 이용된 경우는 만니톨과 판노오스가 각각 3.7, 2.8g/L로 생산되어, 설탕 첨가에 의해 만니톨과 판노오스의 생합성이 촉진되는 것을 나타냈다(표 3). Leuconostoc citreum ) HJ-P4 growth was the same as in the case of (2) Establishment of basic fermentation conditions, indicating that cell growth was not affected by sugar addition. However, when wort C was used, mannitol and phanose were produced at 3.7 and 2.8 g / L, respectively, indicating that biosynthesis of mannitol and phanose was promoted by the addition of sugar (Table 3).
한편, 류코노스톡 메센테로이데스(Leuconostoc mesenteroides) KCTC3505 균주도 위와 동일한 방법으로 실험을 수행하였고 그 결과는 하기 표 3의 하단과 같았다. On the other hand, Leuconostoc mesenteroides ) KCTC3505 strain was also carried out in the same manner as above and the results were as shown in the bottom of Table 3.
(4) 통기 량의 영향(4) influence of aeration
맥아즙 발효 중 현탁배양기의 교반속도를 200rpm에서 50rpm으로 감소시킨 후 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4의 성장과 발효 패턴을 조사하였다(도 3). 교반속도가 200rpm 일 때는 OD가 8시간 안에 4 이상까지 증가하였으나 교반속도가 50rpm 일 때는 OD가 3 이하에 머물렀다. During the fermentation of wort, the agitation speed of the suspension incubator was reduced from 200 rpm to 50 rpm, followed by Leuconostoc citreum ) HJ-P4 growth and fermentation pattern were examined (FIG. 3). When the stirring speed was 200rpm, the OD increased to 4 or more within 8 hours, but when the stirring speed was 50rpm, the OD stayed below 3.
맥아 발효액에 젖산과 초산은 2.4g/L와 2.7g/L로 생산되어 초산 함량은 감소하였으나 젖산 함량은 60% 정도 증가하였다. 판노오스 농도는 2.4g/L로 교반속도에 큰 영향을 받지 않았으나, 만니톨 농도는 5.1g/L로 40% 정도 증가하였다. Lactic acid and acetic acid were produced at 2.4g / L and 2.7g / L in malt fermentation, which decreased the acetic acid content but increased the lactate content by 60%. Pannose concentration was 2.4 g / L was not significantly affected by the stirring speed, but mannitol concentration was increased by about 40% to 5.1 g / L.
따라서 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4의 만니톨 생산이 산소 공급량에 많은 영향을 받는다고 판단할 수 있었다. Therefore, Leuconostoc citreum ) It could be concluded that mannitol production of HJ-P4 is affected by oxygen supply.
(5) 발효 온도의 영향 (5) Influence of fermentation temperature
맥아즙 발효 온도를 25℃로 감소시킨 후 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4의 성장과 발효 패턴을 조사하였다(도 4). 류코노스톡 시트레룸(Leuconostoc citreum) HJ-P4는 25℃에서 성장속도가 낮을 뿐만 아니라 균체의 최종 농도도 상당히 낮게 유지되었다. Leuconostoc after reducing wort fermentation temperature to 25 ℃ citreum ) HJ-P4 growth and fermentation pattern were examined (FIG. 4). Leuconostoc citreum ) HJ-P4 not only had low growth rate at 25 ° C but also had a very low final concentration of cells.
따라서 발효 온도를 29℃로 유지하는 것이 균체 증식과 발효 속도 면에서 효율적이라고 판단할 수 있었다. Therefore, it could be judged that maintaining the fermentation temperature at 29 ℃ is efficient in terms of cell growth and fermentation rate.
실험예Experimental Example 1: 실시예 1 1: Example 1 에서in 제조한 발효 음료의 관능 검사 Sensory Evaluation of Prepared Fermented Beverages
맥아발효액의 관능적 특성에 대한 분산분석 결과 맥아즙 A를 원료로 한 시료에서는 맥아와 꿀향미가 높게 나타났고, 맥아즙 C를 원료로 한 시료는 갈색정도, 흑설탕향, 큐민향, 당밀향미, 쓴맛, 보리차향미, 청국장향미 및 탄 향미가 높게 나타났다. 맥아즙 B를 원료로 한 시료는 맥아즙 A와 C를 원료로 한 시료의 중간 특성이 나타났다. 통기량이 높은 경우 낮은 경우에 비해 식초향, 신맛, 톡 쏘는 감각이 높게 나타났다. As a result of variance analysis on the sensory characteristics of malt fermentation liquid, malt and honey flavors were high in samples made with malt A. Brown, brown sugar, cumin, molasses, bitter tastes of malt C were used. , Barley tea flavor, Cheonggukjang flavor and burnt flavor were high. Samples based on wort B showed the intermediate characteristics of samples based on wort A and C. Vinegar scent, sour taste and tingling sensation were higher in the case of high aeration.
도 1은 맥아즙 A, 맥아즙 B, 맥아즙 C의 성상(왼쪽부터 나열됨)을 보여준다.Figure 1 shows the appearance of wort A, wort B, wort C (listed from left).
도 2는 발효조건에 따른 류노코스톡 시트레움(Leuconostoc citreum) HJ-P4의 성장 곡선을 보여준다. 맥아즙 제조 후 별도의 살균과정 없이 류노코스톡 시트레움(Leuconostoc citreum) HJ-P4을 맥아즙 A (■), 맥아즙 B (●), 맥아즙 C (▲)에 접종한 후 30℃, 200rpm에서 배양한 것이다. Figure 2 is a Leukonostok citrium ( Leuconostoc) according to fermentation conditions citreum ) shows the growth curve of HJ-P4. Leuconostoc ( Leuconostoc) without separate sterilization after manufacturing wort citreum ) HJ-P4 was inoculated in wort A (■), wort B (●), wort C (▲), and then incubated at 30 ° C. and 200 rpm.
도 3은 발효조건에 따른 류노코스톡 시트레움(Leuconostoc citreum) HJ-P4의 성장 곡선을 보여준다. 맥아즙 C를 발효 중 교반속도를 200rpm, 50rpm으로 각각 유지하였고, 교반속도가 200rpm 일 때 균체농도 (■), 교반속도가 50rpm 일 때 균체농도 (▲)를 보여준다. Figure 3 is a leunocostok citrium ( Leuconostoc) according to the fermentation conditions citreum ) shows the growth curve of HJ-P4. During the fermentation of wort C, the stirring speed was maintained at 200 rpm and 50 rpm, respectively, showing the cell concentration (■) when the stirring speed was 200 rpm and the cell concentration (▲) when the stirring speed was 50 rpm.
도 4는 발효조건에 따른 류노코스톡 시트레움(Leuconostoc citreum) HJ-P4의 성장 곡선. 맥아즙 발효 중 배양온도를 29℃, 25℃로 각각 유지하였다. 배양온도가 29℃ 일 때 균체농도 (■), 배양온도가 25℃ 일 때 균체농도 (▲)를 보여준다. Figure 4 is a leuno costock citrium ( Leuconostoc) according to the fermentation conditions citreum ) growth curve of HJ-P4. The culture temperature during the wort fermentation was maintained at 29 ℃, 25 ℃. The cell concentration (■) is shown when the incubation temperature is 29 ℃, and the cell concentration (▲) when the incubation temperature is 25 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20150124649A (en) * | 2014-04-29 | 2015-11-06 | 충청북도 (관리부서:충청북도 농업기술원) | Novel Leuconostoc strain and method of preparing pepper paste with non-digestive oligosaccharide using the same |
| CN105054173A (en) * | 2015-08-27 | 2015-11-18 | 光明乳业股份有限公司 | Fructan-rich fruit and vegetable juice beverage and preparation method thereof |
| KR102097458B1 (en) * | 2019-08-07 | 2020-04-06 | 세종대학교 산학협력단 | A method for producing beer |
| KR20200065878A (en) * | 2018-11-30 | 2020-06-09 | 주식회사 이엠라이프 | Microorganism active composition using barley jilgeum and method of fabrication of the same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150124649A (en) * | 2014-04-29 | 2015-11-06 | 충청북도 (관리부서:충청북도 농업기술원) | Novel Leuconostoc strain and method of preparing pepper paste with non-digestive oligosaccharide using the same |
| CN105054173A (en) * | 2015-08-27 | 2015-11-18 | 光明乳业股份有限公司 | Fructan-rich fruit and vegetable juice beverage and preparation method thereof |
| KR20200065878A (en) * | 2018-11-30 | 2020-06-09 | 주식회사 이엠라이프 | Microorganism active composition using barley jilgeum and method of fabrication of the same |
| KR102097458B1 (en) * | 2019-08-07 | 2020-04-06 | 세종대학교 산학협력단 | A method for producing beer |
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