KR20110077158A - Preparation method of mixed sereals ferment using lactic acid producing bacteria - Google Patents
Preparation method of mixed sereals ferment using lactic acid producing bacteria Download PDFInfo
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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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Abstract
Description
본 발명은 곡물을 이용한 발효물의 제조방법에 관한 것으로 보다 상세하게는, 각종 영양분과 섬유소가 풍부한 각종 곡물을 액상우유와 함께 유산균 발효시킴으로써 발효시간이 극히 짧으면서 관능적인 특성이 매우 우수한 혼합곡물 발효물의 제조방법에 관한 것이다. The present invention relates to a method for producing fermented products using grains, and more particularly, by fermenting various grains rich in nutrients and fiber with liquid milk with lactic acid bacteria, the fermentation time of the mixed grain fermentation products having excellent sensory characteristics with extremely short fermentation time. It relates to a manufacturing method.
급변하는 현대사회의 특징 중 하나는 식생활의 간편성을 추구하는 이른 바 고칼로리 위주의 인스턴트 식품의 범람을 들 수 있다. 더욱이 핵가족화, 개인주의화, 야간활동의 인구증가, 대중소비시대, 소비패턴의 다양화, 편리성 추구경향, 그리고 여성의 사회진출 증가 등의 사회경제적인 환경의 변화는 이러한 현상을 가속화하고 있다.One of the characteristics of the rapidly changing modern society is the flooding of so-called high-calorie convenience foods that pursue the simplicity of diet. Moreover, changes in the socioeconomic environment, such as nuclear familyization, individualism, increased population at night, the age of mass consumption, diversification of consumption patterns, the pursuit of convenience, and increased women's social entry, are accelerating this phenomenon.
그러나 이러한 현대인의 잘못된 식생활은 영양부족, 영양 과잉 및 잘못된 영양정보에 의한 영양불량을 초래하기 쉽다. 영양부족으로 인한 영양불량은 빈혈 등 여러 질병을 일으키게 되고 영양소의 과잉섭취는 체중 과다 및 비만을 유발하여 오늘날 보건문제로 대두하고 있을 뿐 아니라 동맥경화증, 당뇨병, 고혈압과 같은 만성 퇴행성 질환의 발병을 더욱 가중시키게 된다.However, such modern eating habits are likely to lead to malnutrition due to malnutrition, overnutrition and incorrect nutrition information. Malnutrition due to malnutrition causes various diseases such as anemia, and excessive intake of nutrients causes overweight and obesity, which are emerging as a health problem today, and further develop chronic degenerative diseases such as arteriosclerosis, diabetes, and high blood pressure. Weighted.
비만으로 인한 동맥경화, 고혈압, 심장질환, 당뇨병, 고지혈증 등 성인병발병의 증가 및 이로 인해 생기는 각종 암, 악성종양, 심장병, 신장병 등의 발병과 수명단축 등의 심각한 상태에 이르고 있다. 이에 비만 등의 각종 성인병 치료에 도움을 주기 위한 여러 가지 보조식품 및 기능성 식품이 다수 소개되고 있으나, 일반적으로 일괄적인 처리과정을 통해서 가공되어 각 함유성분의 효과가 충분히 발휘되지 않거나, 기능성을 높이기 위해 약리 성분 등이 과량으로 포함되어 오히려 많은 부작용이 발견되고 있고, 복부팽만감 유지나 식욕억제 등과 같은 일시적이고 제한적인 기능에만 머무는 등의 문제점이 있다.Increasing adult diseases such as arteriosclerosis, hypertension, heart disease, diabetes, hyperlipidemia due to obesity, and various cancers, malignant tumors, heart disease, kidney disease, etc., resulting in severe conditions such as shortening of life span. To this end, many supplements and functional foods have been introduced to help treat various adult diseases such as obesity, but they are generally processed through a batch treatment process, so that the effect of each ingredient is not fully exhibited or to improve functionality. Pharmacological components, etc. are included in excess, rather many side effects are found, and there are problems such as staying only in temporary and limited functions such as maintaining bloating and suppressing appetite.
이러한 상황에서 영양식, 이유식, 피부미용식, 병후 회복식 등으로 이용되고 있는 곡물류 등을 건조시켜 분말형태로 사용한 선식에 대한 관심이 날로 높아져 가고 있다. 하지만 일반적으로 시판되고 있는 선식은 먹기에 불편하고, 관능적 특성이 현저히 떨어져 어린이, 노약자 뿐 아니라 일반 성인 조차 외면하고 있는 실정이다. In such a situation, interest in wires used in the form of powders by drying cereals, which are used in nutrition, baby food, skin care, and recovery from diseases, is increasing day by day. However, commercially available sunsik is inconvenient to eat, and the sensory characteristics are remarkably low, so that even adults and adults are neglected.
본 발명은 상기한 바와 같이 종래 기술이 가지는 이러한 과제를 해결하기 위 해 안출된 것으로, 그 목적은 각종 영양분과 섬유소가 풍부한 각종 곡물을 액상우유와 함께 유산균 발효시킴으로써 발효시간이 극히 짧으면서 관능적인 특성이 매우 우수한 혼합곡물 발효물의 제조방법을 제공함에 있다.The present invention has been made to solve such a problem with the prior art as described above, the purpose is to ferment a variety of nutrients and fiber-rich grains with liquid milk, lactic acid bacteria fermentation time extremely short and sensual characteristics It is to provide a method for producing a very good mixed grain fermented product.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 혼합곡물분말과 유산균을 혼합하는 단계; 및(1) mixing the mixed grain powder and lactic acid bacteria; And
상기 혼합물에 액상우유를 투입하여 유산균 발효하는 단계를 포함하는 혼합곡물 발효물의 제조방법.Method of producing a mixed grain fermented product comprising the step of fermenting lactic acid bacteria by adding liquid milk to the mixture.
(2) 제 1항에 있어서,(2) The method according to claim 1,
유산균은 엔테로코커스 패시움, 락토바실러스 플란타럼, 락토바질러스 에시도필러스, 락토바실러스 파라카제이, 락토바질러스 불가리커스 및 비피도박테리움 써모필러스를 포함하는 혼합유산균인 것을 특징으로 하는 혼합곡물 발효물의 제조방법.The lactic acid bacteria are mixed lactic acid bacteria including Enterococcus fascium, Lactobacillus plantarum, Lactobacillus escidophilus, Lactobacillus paracaze, Lactobacillus vulgaris and Bifidobacterium thermophilus. Method of producing mixed grain fermented product.
(3) 제 1항에 있어서, (3) The method according to 1,
혼합곡물분말은 적어도 2종 이상의 곡물을 습식분쇄한 후 열풍건조한 것임을 특징으로 하는 혼합곡물 발효물의 제조방법.Mixed grain powder is a method of producing a mixed grain fermented product, characterized in that the hot-air dried after at least two or more grains.
(4) 제 1항에 있어서, 혼합곡물분말 1중량부에 대하여 혼합유산균 0.05 내지0.2 중량부 첨가하고, 미리 온열한 25℃ 내지 35℃의 액상우유를 상기 혼합곡물분 말 1중량부에 대하여 3 내지 5 중량부로 하여 상기 혼합곡물분말에 부은 다음 35℃ 내지 38℃ 배양기에서 유산균 발효하는 것을 특징으로 하는 혼합곡물 발효물의 제조방법. (4) The method according to claim 1, wherein 0.05 to 0.2 parts by weight of mixed lactic acid bacteria is added to 1 part by weight of the mixed grain powder, and 3 parts by weight of preheated liquid milk having a temperature of 25 ° C. to 35 ° C. is added to 1 part by weight of the mixed grain powder. Method of producing a mixed grain fermented product, characterized in that the fermented lactic acid bacteria in 35 to 38 ℃ incubator after pouring to the mixed grain powder to 5 parts by weight.
(5) 제 1항에 있어서,(5) The method according to claim 1,
혼합곡물 발효물에 카르니틴 또는 폴리덱스트로스를 첨가하는 단계를 더 포함하는 것을 특징으로 하는 혼합곡물 발효물의 제조방법.Method of producing a mixed grain fermented product further comprises the step of adding carnitine or polydextrose to the mixed grain fermented product.
(6) 제 1항에 있어서,(6) The method according to 1,
혼합곡물은 쌀, 보리, 콩, 조, 및 기장을 포함하는 것을 특징으로 하는 혼합곡물 발효물의 제조방법.Mixed grains is a method of producing a mixed grain fermented product comprising rice, barley, soybeans, crude, and millet.
(7) 제 1항에 있어서,(7) The method according to 1,
곤약분말 또는 브로콜리 분말, 단호박 분말, 사과분말을 더 첨가하는 것을 특징으로 하는 혼합곡물 발효물의 제조방법. Konnyaku powder or broccoli powder, sweet pumpkin powder, apple powder further comprising the production method of the mixed grain fermented product.
(8) 제 1항 내지 제 7항 중 선택된 어느 한 항에 의해 제조된 혼합곡물 발효물. (8) Mixed grain fermented product prepared according to any one of the preceding paragraphs.
본 발명에 의하면 각종 영양분과 섬유소가 풍부한 각종 곡물을 액상우유와 함께 유산균 발효시킴으로써 발효시간이 극히 짧으면서 관능적인 특성이 매우 우수한 혼합곡물 발효물을 제공할 수 있다.According to the present invention, by fermenting various kinds of grains rich in nutrients and fiber with liquid milk, lactic acid bacteria can provide fermented products with very short fermentation time and very good sensory properties.
본 발명은 혼합곡물분말과 유산균을 혼합하는 단계; 및The present invention comprises the steps of mixing the mixed grain powder and lactic acid bacteria; And
상기 혼합물에 액상우유를 투입하여 유산균 발효하는 단계를 포함하는 혼합곡물 발효물의 제조방법을 포함한다.It includes a method of producing a mixed grain fermented product comprising the step of fermenting lactic acid bacteria by adding liquid milk to the mixture.
이하 본 발명의 내용을 보다 상세하게 설명하면 다음과 같다.Hereinafter, the content of the present invention will be described in detail.
본 발명은 혼합곡물에 유산균을 혼합하고, 여기에 액상 우유를 첨가하여 혼합곡물과 액상우유를 함께 유산균발효시켜 커드상의 요구르트 형태인 혼합곡물 발효물을 생산하게 된다.The present invention mixes the lactic acid bacteria in the mixed grains, and the liquid milk is added to the mixed grains and the liquid milk to ferment the lactic acid bacteria together to produce fermented grains in the form of curd yogurt.
이때 본 발명에 사용할 수 있는 혼합곡물은 유산균 발효에 적합하면서 섬유소가 풍부한 곡물인 한 특히 제한은 없으며, 예를 들어 쌀, 보리, 콩, 조, 및 기장과 같은 오곡 이외에도 다양한 곡물로부터 적의 선택되어질 수 있다. 본 발명에서는 상기 혼합곡물은 공지의 수단을 이용하여 습식분쇄한 후 열풍건조한 것을 이용할 수 있고, 이들 중 적어도 2종 이상 혼합되어질 수 있지만, 바람직하게는 3종 이상 혼합되어지는 것이 좋다. 보다 바람직하게는 상기 쌀, 보리, 콩, 조, 및 기장의 분말 모두를 혼합할 경우 특히 유산균에 의한 발효품질이 우수하다는 것을 본 발명을 통해 확인하였다.The mixed grains that can be used in the present invention are not particularly limited as long as they are suitable for lactic acid fermentation and are fiber-rich grains, and may be selected from various grains in addition to grains such as rice, barley, soybean, crude, and millet. have. In the present invention, the mixed grains may be hot-dried after wet grinding using a known means, and at least two or more of them may be mixed, but preferably three or more kinds thereof are mixed. More preferably, it is confirmed through the present invention that the fermentation quality by the lactic acid bacteria is excellent especially when mixing all of the rice, barley, soybean, crude, and millet powder.
상기 혼합곡물과 함께 본 발명에서는 바람직하게는 곤약 또는/및 브로콜리 분말, 단호박 분말이나 사과분말을 혼합할 경우 최종제품의 식감과 기호도 개선을 도모하는 것은 물론 풍부한 섬유소로 인해 유산균의 장내 생존율을 극대화 할 수 있다. 이들 성분의 첨가량은 발효커드의 물성이나 관능적인 특성을 저해하지 않는 범위내에서 이루어져야 하며, 이때 첨가량은 최종 제품 100 중량%에 대하여 0.1 내지 5 중량%의 범위로 존재하도록 설정하는 것이 좋다. In the present invention together with the mixed grains, preferably, when mixing konjac or / and broccoli powder, sweet pumpkin powder or apple powder to improve the texture and palatability of the final product as well as to maximize the intestinal viability of lactic acid bacteria due to rich fiber Can be. The addition amount of these components should be made within a range that does not impair the physical properties and sensory properties of the fermentation curd, wherein the addition amount is preferably set in the range of 0.1 to 5% by weight relative to 100% by weight of the final product.
본 발명에서는 혼합곡물의 분말에 유산균을 혼합하며, 이 때 사용되어지는 유산균은 기질인 혼합 곡물을 원만하게 발효할 수 있어야 하며, 발효후 얻어지는 제품의 관능성을 좋게 하는 균주에서 선택되어져야 한다. 이러한 요건을 만족시키는 유산균으로는 엔테로코커스 패시움, 락토바실러스 플란타럼, 락토바질러스 에시도필러스, 락토바실러스 파라카제이, 락토바질러스 불가리커스 및 비피도박테리움 써모필러스를 포함하는 혼합유산균이다. 이들 혼합유산균에 의하면 선택된 혼합 곡물의 분말과 액상우유에 동시에 작용하여 최종적으로 얻게 되는 제품의 물성을 좋게 하면서, 향과 맛 등 관능적 특성에서 우수한 제품을 얻게 해준다.In the present invention, the lactic acid bacteria are mixed with the powder of the mixed grains, and the lactic acid bacteria used at this time should be able to ferment the mixed grains, which are substrates smoothly, and should be selected from the strains that improve the functionality of the product obtained after the fermentation. Lactobacillus that satisfies these requirements includes blends including Enterococcus fascium, Lactobacillus plantarum, Lactobacillus escidophilus, Lactobacillus paracazei, Lactobacillus vulgaris and Bifidobacterium thermophilus. It is lactic acid bacteria. According to these mixed lactic acid bacteria, the physical properties of the product finally obtained by simultaneously acting on the powder and liquid milk of the selected mixed grains are improved, and the products having excellent sensory characteristics such as aroma and taste can be obtained.
유산균의 혼합시 각 균주의 조성비로는 전체 첨가되어지는 유산균 100중량%에 대하여 각각 10 내지 50 중량%의 함량, 바람직하게는 각 유산균을 균등한 중량비로 조성하는 것이 물성과 관능적 특성을 포함한 발효품질에 좋은 영향을 줄 수 있으며, 상기와 같이 조성되는 혼합 유산균의 혼합량은 혼합곡물 중 유산균 함량이 g당 5억 내지 15억 마리 정도가 될 수 있도록 혼합 유산균 원료 1 g당 80 내지 120억 마리를 기준으로 할 때 혼합곡물 1중량부에 대하여 상기 원료 0.05 내지 0.2 중량부, 바람직하게는 0.5 내지 0.15중량부, 보다 바람직하게는 약 0.1 중량부를 혼합곡물에 첨가하는 것이 좋다.When the lactic acid bacteria are mixed, the composition ratio of each strain is 10 to 50% by weight with respect to 100% by weight of the total lactic acid bacteria, and preferably, the composition of each lactic acid bacteria in an equal weight ratio includes fermentation quality including physical properties and organoleptic characteristics. The mixed amount of the mixed lactic acid bacteria which is formed as described above is based on 80 to 12 billion grains per 1 g of mixed lactic acid bacteria so that the content of lactic acid bacteria in the mixed grains can be about 500 to 1.5 billion grains per g. When it is set to 1 part by weight of the mixed grains 0.05 to 0.2 parts by weight of the raw material, preferably 0.5 to 0.15 parts by weight, more preferably about 0.1 parts by weight to add to the mixed grains.
상기와 같이 혼합곡물 분말 1중량부에 대하여 혼합유산균 0.05 내지 0.2 중량부 첨가한 것을 미리 온열한 25℃ 내지 35℃의 액상우유를 상기 혼합곡물 분말 1중량부에 대하여 3 내지 5 중량부로 하여 상기 혼합곡물 분말에 혼합한다. Mixing the above-mentioned liquid milk of 25 ° C. to 35 ° C. with 3 to 5 parts by weight based on 1 part by weight of the mixed grain powder was added to the mixed lactobacillus 0.05 to 0.2 parts by weight based on 1 part by weight of the mixed grain powder. Mix in grain powder.
혼합곡물과 액상 우유를 기질로 하는 발효과정은 35℃ 내지 38℃ 배양기에서 10 내지 15 시간 동안 단시간에 걸쳐 수행되어질 수 있으며, 이에 의해 우수한 물성을 가지면서 향과 맛 등 관능적 특성에서 우수한 제품을 얻을 수 있다.Fermentation process based on mixed grains and liquid milk can be carried out in a 35 ℃ to 38 ℃ incubator for a short time for 10 to 15 hours, thereby obtaining excellent products in terms of sensory properties such as flavor and taste while having excellent physical properties Can be.
또한 본 발명에서는 항비만 활성을 보강하기 위해 카르니틴 또는 폴리덱스트로스 또는 글루코만난을 더 첨가할 수 있다. 이들 성분들은 최종제품의 물성이나 관능적 특성에 영향을 주지 않는 범위내에서 첨가되어지며, 이때 첨가량은 최종 제품 100 중량%에 대하여 0.1 내지 5 중량%의 범위로 존재하도록 설정하는 것이 좋다.In the present invention, carnitine or polydextrose or glucomannan may be further added to enhance anti-obesity activity. These components are added within a range that does not affect the physical properties or organoleptic properties of the final product, wherein the addition amount is preferably set in the range of 0.1 to 5% by weight relative to 100% by weight of the final product.
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1>≪ Example 1 >
습식분쇄 후 열풍건조한 쌀, 보리, 콩이 동량으로 조성된 혼합곡물 분말 1중량부에 대하여 혼합유산균[엔테로코커스 패시움 MG89-2(메디오젠, 한국), 락토바실 러스 플란타럼 MG207(메디오젠, 한국), 및 락토바실러스 파라카제이 MG310(메디오젠, 한국, 락토바질러스 에시도필러스 MG501(메디오젠, 한국), 락토바질러스 불가리커스 MG515(메디오젠, 한국) 및 비피도박테리움 써모필러스 MG731(메디오젠, 한국)가 동량으로 조성] 0.1 중량부 첨가하고, 미리 온열한 35℃의 액상우유를 상기 혼합곡물분말 1중량부에 대하여 3 중량부로 하여 상기 혼합곡물분말에 부은 다음 37℃ 배양기에서 10시간, 15시간 동안 발효시켜 혼합곡물 발효물을 제조하였다.Mixed Lactobacillus [Enterococcus fasium MG89-2 (mediogen, Korea), Lactobacillus plantarum MG207 (mediogen) per 1 part by weight of mixed grain powder composed of equal amounts of rice, barley and soybeans after wet grinding , Korea), and Lactobacillus paracaze MG310 (Mediogen, Korea, Lactobacillus esidophilus MG501 (Mediogen, Korea), Lactobacillus vulgaris MG515 (Mediogen, Korea) and Bifidobacterium thermo Filler MG731 (Mediogen, Korea) in the same amount] 0.1 parts by weight is added, and the warmed liquid milk at 35 ° C. in advance to 3 parts by weight with respect to 1 part by weight of the mixed grain powder is poured into the mixed grain powder 37 The mixed grain fermented product was prepared by fermentation for 10 hours and 15 hours in an incubator.
도 1에 나타낸 바와 같이 발효 10시간 후 얻어진 발효물은 시판되는 호상 요구르트와 유사한 물성을 나타내어 목넘김이 부드러운 발효품이 얻어짐을 확인할 수 있다. As shown in FIG. 1, the fermented product obtained after 10 hours of fermentation exhibits properties similar to those of commercially available staple yogurt, thereby obtaining a fermented product having a smooth throat.
<실시예 2><Example 2>
혼합곡물로 쌀, 보리, 콩, 조가 동량으로 조성된 것을 사용한 것을 제외하고는 실시예 1과 동일한 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same procedure as in Example 1 except that rice, barley, soybean, and crude were used in the same amount as the mixed grain.
<실시예 3><Example 3>
혼합곡물로 쌀, 보리, 콩, 조, 기장이 동량으로 조성된 것을 사용한 것을 제외하고는 실시예 1과 동일한 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same procedure as in Example 1 except that rice, barley, soybean, crude, millet were used in the same amount as the mixed grain.
<실시예 4><Example 4>
발효커드에 카르르틴 1중량%를 첨가한 것을 제외하고는 실시예 3과 동일한 조건 및 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same conditions and procedures as in Example 3, except that 1% by weight of carotene was added to the fermentation curd.
<실시예 5>Example 5
발효커드에 폴리덱스트로스 1중량%를 첨가한 것을 제외하고는 실시예 3과 동일한 조건 및 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same conditions and procedures as in Example 3, except that 1 wt% of polydextrose was added to the fermentation curd.
<실시예 6><Example 6>
발효커드에 곤약 분말 1중량%를 첨가한 것을 제외하고는 실시예 3과 동일한 조건 및 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same conditions and procedures as in Example 3, except that 1 wt% of konjac powder was added to the fermentation curd.
<실시예 7><Example 7>
발효커드에 브로콜리 분말, 단호박분말 및 사과분말을 각각 1중량%를 첨가한 것을 제외하고는 실시예 3과 동일한 조건 및 과정에 따라 혼합곡물 발효물을 제조하였다.A mixed grain fermented product was prepared according to the same conditions and procedures as in Example 3, except that 1 wt% of broccoli powder, sweet pumpkin powder, and apple powder were added to the fermentation curd.
<실험예 1> pH, 산도 및 생균수 측정 Experimental Example 1 pH, Acidity, and Viable Count
상기 각 실시예에서 얻어진 제품을 대상으로 발효초기와 발효 10시간, 15 시간 후의 pH, 산도 및 생균수를 공시방법에 따라 측정하였으며, 그 결과를 표 1에 나타내었다.The pH, acidity and viable cell count of the initial fermentation and 10 hours and 15 hours after fermentation were measured according to the disclosure method for the products obtained in the above examples, and the results are shown in Table 1.
<표 1>TABLE 1
(억CFU/ml)Viable cell count
(Billion CFU / ml)
(억CFU/ml)Viable cell count
(Billion CFU / ml)
상기 표 1의 결과에서 알 수 있듯이 본 발명에 따른 혼합곡물 발효물은 식품으로서 섭취하기에 양호한 pH 및 산도를 나타내었으며, 발효제품에서 요구되어지는 양호한 생균수가 확보되어짐을 확인할 수 있다.As can be seen from the results of Table 1, the mixed grain fermented product according to the present invention exhibited good pH and acidity to be ingested as food, and it was confirmed that a good number of viable bacteria required in the fermented product was secured.
<실험예 2> 관능평가 Experimental Example 2 Sensory Evaluation
상기 각 실시예에서 얻어진 제품을 대상으로 20 대 ~ 30 대에 걸친 관능검사요원 30인을 대상으로 5점 척도법에 의해 관능검사를 시행하였으며, 그 결과를 표 2에 나타내었다.The sensory test was performed by the 5-point scale on 30 sensory test personnel in their 20s to 30s with the products obtained in each of the examples, and the results are shown in Table 2.
<표 2> 관능검사<Table 2> Sensory Test
선호도Overall
preference
상기 관능검사 결과에서 확인할 수 있듯이 본 발명에 따라 제조된 혼합곡물의 발효물은 색, 향미, 단맛 등 모든 항목에서 대조구(시판 호상 요구르트)와 대등 한 수준을 보여 호상의 발효 요구르트 형태로 제품화가 가능함을 알 수 있다.As can be seen from the sensory test results, the fermented products of the mixed grains prepared according to the present invention can be commercialized in the form of fermented yoghurt in the form of fermented yogurt by showing the level comparable to the control (commercial hosang yogurt) in all items such as color, flavor, and sweetness. It can be seen.
상기한 바와 같이 본 발명에 따른 혼합곡물 발효물은 섬유소가 풍부하여 유산균이 장내에서 오랫동안 생존이 가능하고 배변을 용이하게 해줄 뿐만 아니라, 비만억제를 위한 다이어트식으로 제조될 수 있으며, 10시간 이내의 단시간내에 제조할 수 있어 가정에서도 간편하게 곡물 요구르트를 제조하여 섭취할 수 있는 장점을 제공한다. As described above, the mixed grain fermented product according to the present invention is rich in fiber, lactic acid bacteria can survive in the intestine for a long time and facilitate bowel movements, and can be prepared as a diet for suppressing obesity, within 10 hours Since it can be prepared within a short time, it provides an advantage of easily preparing and preparing grain yogurt at home.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.
도 1은 본 발명에 따라 제조되는 혼합곡물 발효물의 시간별 성상의 변화를 관찰한 사진이다.1 is a photograph observing the change of the time-phase characteristics of the mixed grain fermentation prepared according to the present invention.
Claims (8)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020090133634A KR101236609B1 (en) | 2009-12-30 | 2009-12-30 | Preparation method of mixed sereals ferment using lactic acid producing bacteria |
| PCT/KR2010/008912 WO2011081324A2 (en) | 2009-12-30 | 2010-12-13 | Method for preparing mixed fermented grain using lactic acid bacterium and vessel for fermentation for preparing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101465063B1 (en) * | 2014-05-08 | 2014-11-26 | 주식회사 유담 | Method for producing grain-fermented beverage and grain-fermented beverage produced by the same |
| KR102188370B1 (en) * | 2019-12-06 | 2020-12-08 | 주식회사 건강을담은 | Manufacturing method of rice comprising chitosan solution and rice manufactured by the method |
| KR102468230B1 (en) * | 2022-08-19 | 2022-11-18 | 주식회사 레이어스코스메틱 | A fermentation method of raw material using lactobacillus strain |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107557282B (en) * | 2017-11-01 | 2021-01-26 | 福建省农业科学院植物保护研究所 | Storage bottle for bio-control bacterial agent fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100426279B1 (en) * | 2000-02-03 | 2004-04-08 | 주식회사 디히 | Lactic acid bacterial fermentation products and manufacturing method thereof |
| KR100559344B1 (en) * | 2003-11-11 | 2006-03-15 | 김동유 | Process for preparing fermented uncooked food containing fermented milk |
| KR100773901B1 (en) * | 2006-05-10 | 2007-12-07 | 경기도농업기술원 | Manufacturing method of lactic bacteria fermented milk using an extract from broccoli sprouts and lactic bacteria fermented milk thereof |
| JP2008283922A (en) * | 2007-05-18 | 2008-11-27 | Fuji Oil Co Ltd | Method for producing yoghurt-like food and drink |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101465063B1 (en) * | 2014-05-08 | 2014-11-26 | 주식회사 유담 | Method for producing grain-fermented beverage and grain-fermented beverage produced by the same |
| KR102188370B1 (en) * | 2019-12-06 | 2020-12-08 | 주식회사 건강을담은 | Manufacturing method of rice comprising chitosan solution and rice manufactured by the method |
| KR102468230B1 (en) * | 2022-08-19 | 2022-11-18 | 주식회사 레이어스코스메틱 | A fermentation method of raw material using lactobacillus strain |
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