KR20110069202A

KR20110069202A - A method for preparing milk which has prebiotic function and milk which has prebiotic function prepared therefrom

Info

Publication number: KR20110069202A
Application number: KR1020090125827A
Authority: KR
Inventors: 이동헌
Original assignee: 이동헌
Priority date: 2009-12-17
Filing date: 2009-12-17
Publication date: 2011-06-23

Abstract

The present invention relates to the production of milk having a prebiotic function by enzymatic treatment of the milk in a double, more specifically, lactase (galactosidase) by sequentially processing two or more times lactose milk lactose It relates to the production of milk having a prebiotic function synthesized with oligosaccharides.

To this end, the present invention is a method for producing milk having a prebiotic function comprising the step of sterilizing the raw milk sterilization, the step of making the lactose to galactoligosaccharide at high temperature, the lactose remaining after the reaction to low temperature Characterized in that it comprises a step of making into galactoligosaccharides.

Prebiotic, Milk, Intestinal Microorganism Improvement

Description

A method for preparing milk which has prebiotic function and milk which has prebiotic function prepared therefrom}

In general, milk is the most complete natural food, providing perfect nutrition, especially for infants. For example, the most nutrients that Koreans lack in the recommended daily dose are calcium, and an average of 200 mg of calcium is lacking. If an adult drinks two cups of milk (400ml) per day, he or she consumes more than 400mg of calcium. Even if it can absorb 200 mg of calcium a day. Milk also contains a variety of minerals, including high-quality protein and magnesium, as well as vitamins and tocopherols.

On the other hand, the carbohydrate of milk is 4.8% of the total components and ranges from 4.5 to 5.5%, accounting for 38 to 39% of the total milk solids. Specifically, lactose accounts for most of about 99.8% of carbohydrates, about 0.07% of glucose, about 0.02% of galactose, and about 0.004% of oligosaccharides. Lactose, the majority of milk carbohydrates, belongs to the disaccharide because lactate is produced by lactic acid fermentation and is broken down into glucose and galactose by lactase. In addition, lactose is low in solubility so that about 20g at room temperature is dissolved in 100ml of water.

Lactose in vivo is broken down into glucose and galactose by the action of lactase, and a part of the lactose enters the large intestine and is used to maintain the growth of Lactobacillus bacteria in the intestine to preserve the intestinal conditions in acid. It is also involved in promoting the action of calcium and the suppressing the growth of other harmful bacteria.

On the other hand, lactase varies in optimum reaction temperature, pH, and reaction time according to the characteristics of the parent strain, and the initial reaction of lactase is galactose transfer reaction, and lactase first breaks down lactose into glucose, galactoligosaccharide and glucose, and then generates A small amount of glucose inhibits the lactase transfer reaction of lactase, breaking down lactose into glucose and galactose.

On the other hand, galactooligosaccharide selectively proliferates biogenic bacteria and lactic acid bacteria, which are representative useful bacteria in the intestine, inhibits harmful bacteria, keeps the gut healthy, and improves constipation, and is not decomposed by digestive enzymes. It is a diet sweetener that is difficult to be an energy source because it reaches up to, it is safe as an oligosaccharide present in breast milk and is a sweetener that is best suited for dairy products. In addition, it is a trisaccharide composed of one molecule of glucose and two molecules of galactose, and has excellent thermal stability and hardly decomposes at 180 ° C., unlike fgalactoligosaccharides, it is quite stable under acidic conditions and hardly decomposed even when heated at pH 3. Do not.

On the other hand, lactose intolerance is a symptom of stomach ache or diarrhea when milk is ingested.It is not decomposed by lactose in the small intestine and immediately fermented by bacteria in the colon, causing gas and acid Appear and appear. This symptom is found in 5% of adults in Northern Europe, including Denmark, and 50% to 90% in Asian, Japanese, Taiwanese, Thai and Indians, and 85% in Koreans. Sometimes infants lack the lactose secreted from the small intestine, they can not digest the milk and cause various symptoms. Most of the adult population is known to secrete insufficient amounts of lactose to digest milk normally. Adults who lack lactose show symptoms of abdominal pain and diarrhea when they eat large amounts of milk. There is a tendency to avoid ingestion. In order to solve this problem, lactose-degraded milk that has been decomposed into lactose into monosaccharides by adding lactase during milk processing has been developed and sold. However, such lactose-degraded milk is not practical because it has a different taste from general milk, and thus, it is required to develop a technique for utilizing lactose-degraded milk and applying it to various fields for practical use. Made yogurt is consumed a lot.

On the other hand, yogurt using microorganisms such as lactic acid bacteria is known as an excellent fermented food because it has a prebiotic function. However, these yogurt products are usually viscous and difficult to drink at one time, and are usually eaten in a floating form, and despite their excellent functionality, many people do not like them and they also have a sour taste due to the lactic acid produced by lactic acid bacteria. For those who do not like it had the disadvantage of avoiding it. In addition, liquid yogurt, such as yakult, is produced for drinking at one time to solve this problem, but this also has a certain viscosity, and has a characteristic of lactic acid, so that it is solved by adding fruit flavor. The lactic acid was so strong that it did not completely solve the existing problems.

Although the prebiotic function of yogurt is known to be expressed by lactic acid bacteria and oligosaccharides contained in yogurt, the amount of lactic acid bacteria contained in yogurt is small and the amount of oligosaccharides produced in yogurt is small. Due to the inability to deliver properly to the intestine had a disadvantage of expressing a prebiotic function as a function of only a small amount of oligosaccharides.

Therefore, the present invention has a stronger prebiotic function than the conventional yogurt, but does not have the fragrance due to the substance produced as a product of fermentation such as lactic acid, and has the same physical properties as milk. The purpose is to manufacture.

In addition, the second problem to be solved by the present invention is to decompose lactose in milk so that people with lactose intolerance can drink milk.

In order to achieve the above object,

In the method for producing milk having a prebiotic function comprising the step of cooling after the raw oil sterilization,

(a) making lactose into galactoligosaccharide at high temperature; And (b) making the lactose remaining after the reaction into galactoligosaccharide at low temperature; It provides a milk manufacturing method having a prebiotic function comprising a.

According to a preferred embodiment of the present invention, the lactose of milk can be converted to galactoligosaccharides at high temperature using the heat-resistant lactase in the step (a).

According to another preferred embodiment of the present invention, the lactose remaining in the milk may be converted to galactoligosaccharide by using lactase having excellent galactose transfer activity in step (b).

According to another preferred embodiment of the present invention, before the step (a), or (b) may further comprise the step of adding (c) lactose to increase the content of galactoligosaccharides.

According to another preferred embodiment of the present invention, if the milk is a grade 1 crude oil, the step (c) is performed before the sterilization cooling process, and if the milk is a grade 2 to 4 crude oil, the process after the sterilization (c) It is preferable to carry out the step).

In addition, the present invention provides a milk having a prebiotic function prepared by the above method, in order to achieve the second object.

By using the present invention, while having a stronger prebiotic function than conventional yogurt, there is no fragrance due to a substance produced by the product of fermentation such as lactic acid, and can be drunk at once with a physical property such as milk. There is an advantage in the milk can be produced, since the lactose in the milk to produce galactooligosaccharides by decomposition, there is an advantage that can be used as a drinkable milk for people with lactose intolerance.

Hereinafter, the present invention will be described in more detail.

Specifically, in the method for producing milk having a prebiotic function comprising the step of cooling after sterilizing the raw material oil,

(a) making lactose into galactoligosaccharide at high temperature; And (b) making the lactose remaining after the reaction to galactoligosaccharide at room temperature or low temperature; It provides a milk manufacturing method having a prebiotic function comprising a.

The present invention utilizes the lactose galactose transfer reaction, wherein the lactase decomposes lactose into glucose and galactoligosaccharide first, and a small amount of glucose is produced by inhibiting the galactose transfer reaction of lactase to break down the lactose into glucose and galactose. To begin, the galactoligosaccharide is produced using step (a), and the galactooligosaccharide is produced again using step (b).

Generally, when producing pure galacto oligosaccharide, Bacillus has the highest galactose transfer activity after saturating lactose in salt solution up to 40% (w / w). sp . When reacted at 50 ° C. with lactase, it is known that 50% (w / w) of galactoligosaccharides in solid content can be obtained. Also, when reacted at a higher temperature, and because of the high temperature can be saturated lactose up to 60% (w / w) in the salt solution, by using this, Thermus. coldphlus When the reaction is carried out at 70 DEG C using a heat resistant enzyme such as 25% of the solid content (w / w) galacto oligosaccharides are known to be obtained.

Therefore, when two or more enzymes are sequentially reacted with each other, the chemical structures of the galactoligosaccharides produced by the lactase of each parent cell are different from each other, and only glucose as an inhibitor in the galactose transfer reaction is used. As it works, the galactooligosaccharides become separate substrates that have nothing to do with each other. Therefore, when the steps (a) and (b) are performed, only glucose produced after the step (a) acts as a substantial inhibitor, and thus 60-75% (w / w) galactooligosaccharide in solids. Can be obtained. In addition, since the average lactose content of milk is 5% (w / w), when the concentration of the substrate is low, the milk produced through the steps (a) and (b) in accordance with the general reaction law that the yield of the reaction is always higher The galactooligosaccharide content of is not lower than the yield of 60-75% (w / w) of the total sugar content.

For example, when using the process of step (a), it is possible to obtain a milk containing galactooligosaccharide higher than the general yogurt. The amount of lactose in general milk is about 5g per 100ml. The production rate of oligosaccharides in lactic acid bacteria used in general yogurt is so small that it can barely be quantified. But Thermus . coldphlus By using lactase of the same heat resistant strain, milk containing a very high galactooligosaccharide of 25% (w / w) can be obtained.

In addition, when the milk after the step (a) passes through the step (b), the content of galactoligosaccharides is even higher. Common Bacillus sp . Lactase will produce about 50% (w / w) galactooligosaccharide, in step (b) Bacillus sp. When using lactase of more than 60% (w / w) galactoligosaccharides can be obtained.

In addition, in the preparation having a prebiotic function, if the step (c) is included to increase the content of galactooligosaccharide before step (a) or (b), the content of galactooligosaccharide in milk may be You can increase as much.

Figure 1 illustrates the process of making milk with a prebiotic function according to the present invention.

Figure 2 illustrates the process of making milk with prebiotic function by adding lactose to milk and decomposing it.

Claims

(a) making lactose into galactoligosaccharide at high temperature; And (b) making the lactose remaining after the reaction to galactoligosaccharide at room temperature or low temperature; Milk production method having a prebiotic function, characterized in that it comprises a

The method of claim 1,

Milk production method with a prebiotic function, characterized in that using the heat-resistant lactase in step (a)

Method for producing milk with a prebiotic function further comprises the step of adding (c) lactose before step (a), or (b) to increase the content of galactoligosaccharides

The method of claim 3,

When the milk is a grade 1 crude oil, the step (c) is performed before the live cooling process, and if the milk is a grade 2 to 4 crude oil, the step (c) is performed after the sterilization process. How to make milk with tick function

Milk with a prebiotic function prepared by the method according to any one of claims 1 to 4.