KR20120122532A - Method for Preparing Laver Including Microorganism - Google Patents

Abstract

PURPOSE: A producing method of seasoned laver sheets containing microorganisms is provided to offer health functionalities of yeast and lactic acid bacteria to users. CONSTITUTION: A producing method of seasoned laver sheets comprises the following steps: crushing laver, and mixing 100 parts of crushed laver by weight and 0.1-10 parts of microorganism powder by weight; molding and drying the mixture on a drying tray; and roasting the dried laver sheets at 45-60 deg. C. [Reference numerals] (AA) Laver; (BB) Washing; (CC) Crushing; (DD) Mixing; (EE) Inserting microorganisms; (FF) Inserting drying trays; (GG) Drying; (HH) Packaging

Description

Method for preparing flavored laver with microorganisms {Method for Preparing Laver Including Microorganism}

The present invention relates to a method for preparing a taste laver with added microorganisms, and relates to a functional taste laver prepared by adding a microorganism consisting of yeast, lactic acid bacteria and mixtures thereof to laver in a laver manufacturing process.

Laver is a traditionally enjoyed aquatic food in Korea and Japan, gaining popularity as a rich health food containing useful ingredients such as protein, lipids, fiber, taurine, beta-carotene, various minerals and taste ingredients. In addition, its production is continuously increasing due to the development of aquaculture technology.

Lactic acid bacteria inhibit intestinal harmful bacteria and intestinal action, blood cholesterol reduction function, reverse potentiation effect, nutritional value enhancement, endogenous infection suppression effect, liver cirrhosis suppression effect, anticancer effect, anti-aging effect, skin beauty effect, lactose intolerance reduction, mutation suppression Effects and the like are known. Lactobacillus has become a national health food, being recognized for its effects on suits, anti-diabetic effects, anti-cancer, prevention of constipation, and improvement of digestive absorption disorders by suppressing pathogens that cause diarrhea indigestion. In addition, lactic acid bacteria prevent carcinogens such as nitrosoamine indole bile acid metabolites from being increased by other bacteria in the intestine and detoxify the intestinal toxic substances once produced. In addition, harmful substances made by bad bacteria in the intestines are increasing the speed of aging, so more and more lactic acid bacteria are needed to prevent them.

More recently, research has shown that lactic acid bacteria, which are known to be good for the intestine or stomach, are also effective for improving liver function and lowering blood pressure. Recently, lactic acid bacteria have been shown to significantly reduce the risk of infant eczema, a refractory allergic disease.

Yeast is rich in nutrients that are easily lacking in modern people's unbalanced diets. It is used as a health food in Western Europe, the United States, and Japan to supply various nutrients, minerals and trace elements. Yeast's benefits include high quality protein sources, nutritional supplements, digestion and metabolism promoting function, formal function, skin care effect, immune function enhancement, antioxidant function, cancer prevention effect, growth and development effect, brain function improvement, anti aging effect And allergic constitution improvement is known.

In addition, yeast contains proteins, inositol, vitamins, and zinc, which are essential for rest and regeneration of hepatocytes, and thus prevent fatty liver, polysaccharides, essential amino acids, vitamin B complex, and selenium. Improves resistance to potassium and chromium, promotes the synthesis and secretion of insulin, and facilitates insulin action, controls blood sugar to normal, improves diabetes, and is rich in potassium to maintain acid alkali balance of cells Related hypertension treatment effects, rich in selenium and beta glucan and vitamins A, C, etc. are known to prevent cancer cells to inhibit the proliferation of tumor cells. Yeast-related food groups include improved liver function and enhanced foods, brain active foods, alkaline constitutionally improved foods, cancer prevention foods and diabetes improvement, which are related to nutritional imbalances, nutritional sources, health promotion and maintenance and metabolic functions. Foods, immunity-enhancing foods, mineral-enriched foods, children's growth and development foods, and intestinal function foods.

Lactic acid bacteria are commonly used as fermented milk beverages in Korea, and lactic acid bacteria products and yeast products are sold as medicines in the form of pill capsule powder, so individuals have to buy the products and take them for a certain period of time, but most of them are forgotten and often ingested. There are disadvantages.

Recently, various flavors have been developed due to the increasing interest in seaweeds such as laver and seaweed along with the well-being craze, and conventionally developed flavored laver are products prepared by simply applying various additives for flavoring. They are far from healthy functional laver, and some flavors are products that add one substance, showing the functionality other than the original function of laver, but no taste is known to give health functionalities using microorganisms.

In addition, seaweed processed food mainly distributed in Korea is mainly made of dried dried seaweed and dried seaweed and flavored seaweed made by cooking oil and salt, but it is insufficient to meet various tastes of modern people.

In addition, in the prior art, the method for preparing laver paste containing lactic acid bacteria and oligosaccharides of Korean Patent No. 0169297 is immersed in water, and then finely crushed with a homogenizer, and the solution is inoculated with a lactobacillus culture medium by adding a floctooligosaccharide solution. Since it is a liquid product of fermented laver paste, it should be refrigerated and similar to regular yogurt, which has a short shelf life.

Accordingly, the present inventors have made efforts to develop a healthy functional high value-added seaweed that is easily consumed as food, and as a result, by applying and dispersing microbial powder in pulverized and dried seaweed to improve the flavor of the product, the microorganisms are given the efficacy The long shelf life of flavored laver made in solid form was confirmed to be able to be stored at room temperature, thus completing the present invention.

An object of the present invention is to add a yeast and lactic acid bacteria to seaweed, and to provide a high value-added health functional flavor by simply preparing a taste-giving taste.

In order to achieve the above object, the present invention comprises the steps of (a) crushing laver and mixing with a microbial powder selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof; And (b) after molding the mixed laver and microbial powder on a dry foot, it provides a method for producing a taste-added microorganism comprising the step of baking the taste by applying heat of 45 ~ 60 ℃.

The present invention also comprises the steps of (a) preparing a dry laver; And (b) mixing the microbial powder, salt and cooking oil selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof, and applying the mixture to the prepared dry laver to apply 250 to 300 ° C. heat to bake the taste. It provides a method for producing the added flavored laver.

The present invention also comprises the steps of (a) applying the cooking oil to dry laver by applying heat at 250 ~ 300 ℃ baking the taste; (b) mixing the microbial powder and salt selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof to prepare a mixture, and crushing into 200-300 mesh; And (c) spraying the mixture of step (b) to the roasted taste in step (a) to provide a method for producing a taste-added microorganism comprising the step of preparing the taste.

The taste of the microorganism added to the present invention is capable of ingesting nutrients such as protein, inorganic salts and vitamins of lactic acid bacteria and nutrients such as proteins, essential amino acids, vitamins and minerals of yeast, which imparts health functionality and is beneficial to health. Anyone, both young and old, can naturally provide instant health foods that are convenient for ingesting in food.

Figure 1 shows the manufacturing process of the flavored seaweed formed by mixing the crushed seaweed and microbial powder.
Figure 2 shows the manufacturing process of the baked taste laver after applying the microorganism to the dry laver.
Figure 3 shows the manufacturing process of the taste of the laver is sprayed microorganisms in dry laver.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

In one aspect, the present invention comprises the steps of (a) crushing laver and mixing with microbial powder selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof; And (b) molding the mixed laver and microbial powder on a dry foot, and then applying a heat of 45 to 60 ° C. to bake the laver.

In the present invention, the microbial powder may be characterized by adding 1 to 10 parts by weight with respect to 100 parts by weight of laver, and when less than 1 part by weight is added, the number of microorganisms is small and the inherent efficacy of the microorganisms has. Unexpected, when added in excess of 10 parts by weight is characterized by the smell of microorganisms inherent.

In one embodiment of the present invention, to prepare yeast powder, Saccharomyces ( Saccharomyces) cerevisiae ) strains were passaged in YPD solid medium for 48 hours in an incubator at 30 ° C., and then inoculated in an Erlenmeyer flask containing a seed culture medium. The seed culture was inoculated in a 2.5 L fermenter containing culture medium and incubated at 30 ° C. In yeast growth of the yeast growth during 18 hours of fermentation 50% (v / v) molasses was fed continuously fed at a feed rate of 10ml / h for 80 hours fed-batch culture to obtain a yeast by dry weight. After the fermentation was completed to recover the cells, the culture solution was centrifuged at 9000 rpm for 20 minutes through a centrifuge, and the recovered cells were washed three times with sterile water and lyophilized to produce yeast powder.

In another embodiment of the present invention, Lactobacillus Lactobacillus ( Lactobacillus) acidophilus ) strains were passaged in MRS solid medium and incubated for 48 hours in an incubator at 37 ° C., followed by inoculation into an Erlenmeyer flask containing a seed culture medium. The seed culture was inoculated in a 2.5 L fermenter containing culture medium and incubated at 37 ° C. for 48 hours. After the fermentation was completed to recover the cells, the culture solution was centrifuged at 10000 rpm for 30 minutes through a centrifuge, and the recovered cells were lyophilized with sterile water to produce lactic acid bacteria powder.

In another embodiment of the present invention, the raw seaweeds are prepared by washing and pulverizing, mixed with the lactic acid bacteria powder and added to the laver dry feet to a uniform thickness. The hot air was dried at 45-60 ° C. in a hot air dryer to process taste A containing microorganisms.

In another aspect, the present invention comprises the steps of (a) preparing a dry laver; And (b) mixing the microbial powder, salt and cooking oil selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof, and applying the mixture to the prepared dry laver to apply 250 to 300 ° C. heat to bake the taste. It relates to a method for producing the added flavored laver.

In another embodiment of the present invention, to prepare a dry seaweed, Lactobacillus powder and salt were mixed to prepare a microbial mixture, and after adding cooking oil to the microbial mixture, cooking oil and microorganisms were applied to the surface of the prepared dried laver using an applicator, followed by 280 ° C. in a general roasting machine. Heat was applied for 3-4 seconds to process taste B containing microorganisms.

In the present invention, the microbial powder may be characterized by adding 0.1 to 10 parts by weight with respect to 100 parts by weight of laver, and when less than 0.1 parts by weight is added, the number of microorganisms is small and the inherent efficacy of the microorganisms has. Unexpected, when added in excess of 10 parts by weight is characterized by the smell of microorganisms inherent.

In the present invention, the cooking oil may be characterized by adding 0.1 to 5 parts by weight based on 100 parts by weight of laver, and salt may be added to 0.01 to 1 part by weight based on 100 parts by weight of laver. .

In another aspect, the present invention (a) by applying the cooking oil to dry steam to heat at 250 ~ 300 ℃ baking the taste; (b) mixing the microbial powder and salt selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof to prepare a mixture, and crushing into 200-300 mesh; And (c) spraying the mixture of step (b) to the roasted taste in step (a) to produce a taste.

In another embodiment of the present invention, the dried laver is prepared, mixed with lactic acid bacteria powder and salt to prepare a microbial mixture, prepared by performing the molecular sieve step to a size that can be attached well to the surface of the laver when preparing the laver It was. Cooking oil was put into the coating apparatus provided in the roasting lamination apparatus, and the mixture was put into the spreading apparatus provided in the general roasting lamination apparatus. The cooking oil in the applicator was applied to the dried laver surface and baked by applying heat of 280 ° C. in a general roasting laver manufacturing apparatus. The microbial mixture prepared by the roasting step was sprayed on the surface of the dried laver to process the taste laver C containing the microorganism.

In the present invention, the microbial powder may be characterized by adding 0.5 to 5 parts by weight with respect to 100 parts by weight of laver, and when less than 0.5 parts by weight is added, the number of microorganisms is small and the inherent efficacy of the microorganisms has. Unexpected, when added in excess of 5 parts by weight is characterized by the smell of microorganisms inherent.

In the present invention, the salt may be characterized by adding 0.05 to 0.5 parts by weight with respect to 100 parts by weight of laver.

In the present invention, the lactobacillus is Lactobacillus bulgaricus, Lactobacillus plantarum (L. plantarum), Lactobacillus casei (L. casei), Lactobacillus brevis (L. brevis), Lactobacillus axido It may be characterized in that it is selected from the group consisting of (L. acidophilus), Streptococcus thermophilus (Leptococcus thermophilus), Lactococcus sp. And Bifidobacterium.

In the present invention, the yeast Brettanomyces (Brettanomyces), Hansenula (Hansenula), Pichia (Sichi), Saccharomyces (Saccharomyces), Saccharomycodes (Saccharomycodes), Szocharomyces ( It may be characterized in that it is selected from the group consisting of Schizosaccharomyces, Rhodotorula and Kluyveromyces.

In one embodiment of the present invention, the microbial bacterial solution prepared for lactic acid bacterium analysis was continuously diluted with sterile saline solution to take 100 μl and smeared in MRS solid medium, and the plated MRS solid medium was incubated at 37 ° C. for 48 hours. After culturing, the resulting colonies were counted to count the number of colonies, resulting in 1.1-5.0x10 ⁸ .

In another embodiment of the present invention, for taste analysis prepared using yeast, 100 μl of the prepared microbial bacterial solution was serially diluted with sterile physiological saline and plated on YPD solid medium. After incubating the plated YPD solid medium in a 30 ° C. incubator for 48 hours, the number of colonies generated was counted to determine the number of bacteria, and the result was 2.0 to 6.4 × ^{10 8} .

The microorganisms used in all the flavorings prepared in the present invention are powders, and thus, are resistant to heat, taste A is dried at low temperature, taste B is baked at 280 ° C. for 3-4 seconds, and taste C is baked laver and then microorganisms By spraying, the destruction of microorganisms can be minimized.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example  1: Preparation of Yeast Powder

Saccharomyces cerevisiae ) strains were incubated in YPD solid medium for 48 hours at 30 ° C. incubator, inoculated into Erlenmeyer flasks containing 50 ml seed culture medium, and cultured at 30 ° C. at 250 rpm for 16 hours.

The spawn culture medium composition was adjusted to 2% (w / v) glucose, 1% (w / v) yeast extract, 2% (w / v) bactopeptone and pH 6.0, and the medium composition of the culture was 5.0% ( v / v) molasses, 15% (v / v) corn concentrate, 0.5% (v / v) KH ₂ PO ₄ , 0.1% (v / v) MgSO ₄ and pH 6.0. 40 ml of the spawn culture was inoculated at 2% (v / v) in a 2.5 L fermenter containing the main culture and incubated at 30 ° C. at 350 rpm and 1.5 vvm. Eighteen hours of fermentation during the fermentation phase, 800 ml of 50% (v / v) molasses was continuously fed at a feed rate of 10 ml / h for 18 hours, followed by fed-batch culture for 80 hours to obtain 70 g / l of yeast by dry weight. .

After the fermentation was completed to recover the cells, the culture solution was centrifuged at 9000 rpm for 20 minutes through a centrifuge, and the recovered cells were washed three times with sterile water and dried to produce yeast powder.

Example  2: Preparation of Lactic Acid Bacteria Powder

Lactobacillus acidophilus ) strains were passaged in MRS solid medium for 48 hours in a 37 ℃ incubator, inoculated in a conical flask containing 50 ml seed culture medium and incubated at 200 rpm at 37 ℃ for 24 hours. As the spawn culture medium, MRS liquid medium disclosed in the art was used. 20 ml of the seed culture was inoculated at 1% (v / v) in a 2.5 liter fermenter containing a main culture and incubated at 200 ° C., 0.5 vvm at 37 ° C. for 48 hours.

Culture medium was 2% (v / v) glucose, 1% (v / v) yeast extract, 0.5% (v / v) bactopeptone, 0.2% (v / v) KH ₂ PO ₄ And 0.15% (v / v) MgSO ₄ , and after the fermentation was completed to recover the cells, the culture was centrifuged at 10000 rpm for 30 minutes through a centrifuge. The recovered cells were washed three times with sterile water and then lyophilized to produce lactic acid bacteria powder.

Example  3: Preparation of Flavored Laver with Microorganisms

3-1: Preparation of Flavor A Containing Microorganisms

Raw ginseng (Haitae, Wanda, Jeonnam Wando) is washed and pulverized to prepare 100 g, mixed with 5 g of lactic acid bacteria powder and put into a uniform thickness to dry laver. The hot air was dried at 45-60 ° C. in a hot air dryer to process taste A containing microorganisms.

3-2: Preparation of Flavor B Containing Microorganisms

Prepare 2.5 kg of dried laver (1 size and weight: 19x20㎝, 2.5g, Wando, Jeonnam), Lactobacillus Powder 30g and 10g of salt are mixed to prepare a microbial mixture, and after adding cooking oil 60ml to the microbial mixture, cooking oil and microorganisms are applied to the surface of the dried laver by using an applicator and then 280 in a general roasting machine. After applying the heat of ℃ and baked for 3 to 4 seconds was processed taste B containing microorganisms.

3-3: Preparation of Flavor C Containing Microorganisms

Prepare 2.5kg of dried laver (size and weight of 1 piece: 19x20㎝, 2.5g, Jeonnam Wando), mix 45g of lactic acid bacteria powder and 5g of salt to prepare a microbial mixture, and can be attached well to the surface of laver when making laver. Prepared by running the molecular sieve step to the size (about 250 mesh).

Cooking oil was put into the coating apparatus provided in the roasting laver production apparatus, and the mixture was put into the spreading apparatus provided in the general roasting lamination apparatus. 50 ml of cooking oil in the applicator was applied to the dry laver surface and baked by applying heat of 280 ° C. in a general roasting laver manufacturing apparatus.

50 g of the microbial mixture prepared during the roasting step was sprayed onto the dry laver surface to process taste laver C containing microorganisms.

Experimental Example  1: Microbial Analysis of Prepared Flavors

Flavors A, B and C prepared in Example 3 were cut into 10 × 10 cm and placed in sterile 100 ml saline solution, and then homogenized at 10000 rpm using a homogenizer for 1 minute to prepare a microbial homogenate.

The microbial bacterial solution prepared for lactic acid bacteria analysis was serially diluted with sterile physiological saline solution and 100 μl was taken and plated in MRS solid medium, and the colonized MRS solid medium was incubated for 48 hours in a 37 ° C. incubator. The colony was counted to determine the number of bacteria (Table 1).

For taste analysis prepared using yeast, 100 μl of the prepared microbial bacterial solution was continuously diluted with sterile saline solution, and then plated on YPD solid medium. The plated YPD solid medium was incubated for 48 hours in a 30 ° C. incubator, and the resulting colonies were counted to calculate the number of bacteria (Table 2).

Number of bacteria of taste laver containing lactic acid bacteria CFU (colony forming unit) Flavor A
5.0 x 10 ⁸ Taste B
1.1 x 10 ⁸ Flavor C
3.7 x 10 ⁸

Bacteria in Flavored Laver with Yeast CFU (colony forming unit) Flavor A
6.4 x 10 ⁸ Taste B
2.0 x 10 ⁸ Flavor C
4.2 x 10 ⁸

As described above, specific portions of the present invention have been described in detail, and for those skilled in the art, these specific descriptions are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (11)

Process for preparing flavored laver with added microorganisms comprising the following steps:
(a) crushing laver and mixing with microbial powder selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof; And
(b) after mixing the mixed laver and microbial powder on a dry foot, the step of baking the taste by applying heat of 45 ~ 60 ℃.
The method according to claim 1, wherein the microbial powder is added in an amount of 1 to 10 parts by weight based on 100 parts by weight of laver.
Process for preparing flavored laver with added microorganisms comprising the following steps:
(a) preparing dry laver; And
(b) mixing microbial powder, salt and cooking oil selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof, and applying the mixture to the prepared dried laver to apply 250-300 ° C. heat to bake the flavor.
The method according to claim 3, wherein the microbial powder is added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of laver.
The method according to claim 3, wherein the cooking oil is added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of laver.
The method according to claim 3, wherein the salt is added in an amount of 0.01 to 1 part by weight based on 100 parts by weight of laver.
Process for preparing flavored laver with added microorganisms comprising the following steps:
(a) applying cooking oil to dry laver to heat at 250 ~ 300 ℃ to bake the taste;
(b) mixing the microbial powder and salt selected from the group consisting of yeast, lactic acid bacteria and mixtures thereof to prepare a mixture, and crushing into 200-300 mesh; And
(c) spraying the mixture of step (b) to the roasted taste in step (a) to prepare a taste.
The method according to claim 7, wherein the microbial powder is added to 0.5 to 5 parts by weight based on 100 parts by weight of laver.
8. The method according to claim 7, wherein the salt is added in an amount of 0.05 to 0.5 parts by weight based on 100 parts by weight of laver.
The method according to any one of claims 1 to 9, wherein the lactic acid bacteria are Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei, L. casei, Lactobacillus brevis ( L. brevis, L. acidophilus, Streptococcus thermophilus, Lactococcus sp. And Bifidobacterium, characterized in that selected from the group consisting of Way.
The method of claim 1, wherein the yeast is Bretanomyces, Hansenula, Pichia, Saccharomyces, Saccharomyces. Saccharomycodes, Schizosaccharomyces, Rhodotorula and Kluyveromyces.

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