KR20130035594A - Fermented milk comprising extracts of paecilomyces japonica as an active ingredient and method for preparing thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented milk is provided to have an excellent organoleptic quality characteristics of pH during fermentation and storage, appropriate acidity and the number of lactic acid bacteria, and fermented milk color and functionality, and to have an excellent antioxidant activity. CONSTITUTION: A manufacturing method of fermented milk comprises the steps of: (i) preparing a Paecilomyces japonica extract; (ii) mixing and sterilizing the Paecilomyces japonica extract, skimmed milk powder, and water; and (iii) adding a mixed stran including Lactobaccilus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum to the resultant of the step (ii) followed by fermenting the mixture with the mixed strain as a fermentation starter. The Paecilomyces japonica extract of the step (i) is an extract of a fruit body or mycelium of Paecilomyces japonica. The Paecilomyces japonica extract of the step (ii) is included at 0.1 to 5 wt% based on a total weight of the fermented milk. The sterilizing of the step (ii) is performed at a temperature of 50 to 80>= for 10 to 60 minutes. The mixed strain of the step (iii) includes Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum at a ratio of 1:1:1. The fermenting of the step (iii) is performed at a temperature of 32 to 37>= for 12 to 24 hours. The fermented milk has an antioxidant activity.

Description

Fermented milk containing Snowflower Cordyceps sinensis extract as an active ingredient and a method for preparing the same {Fermented Milk Comprising Extracts of Paecilomyces japonica as an Active Ingredient and Method for Preparing Chil}

The present invention relates to a fermented milk and a method for producing the same, including the extract of Snow Cordyceps sinensis as an active ingredient.

Fermented milk is defined as a product obtained by fermenting the milk of mammals such as milk, goat milk and horse oil using a lactic acid bacterium or yeast as a starter.The Russian scientist Elie Metchnikoff fermented with Lactobacillus , which Bulgarians enjoy longevity. Since its discovery is due to the consumption of fermented milk, the functionality of lactic acid bacteria as probiotic bacteria has been studied for a long time [1].

Lactobacillus prevents infection of pathogenic bacteria or diarrheal bacteria from outside of the human body to maintain the balance of intestinal microorganisms [2], prevent carcinogenesis [3] and lower cholesterol [4]. It is widely used in other lactic acid food and pharmaceutical fields.

Fermented milk has been produced and marketed in Korea since 1971. In particular, from the 1990s, fermented milk products have been accelerated by the improvement of income level, and cultured ginseng [5], peanut [6], green tea and mugwort [ 7], three hundred seconds [8], salted bamboo shoots [9], chlorella [10], such as the addition of a variety of functional foods are actively researched to produce fermented milk with enhanced physiological activity.

Cordyceps sinensis, which has been used as a medicinal herb for a long time, is mainly used for diseases such as exhaustive lung disease, pulmonary tuberculosis and asthma, which weaken the body according to Chinese ancient book herb life [11], herbal milk [12] and Chinese medicine metabolic dictionary [13]. In addition, it is said to be effective in strengthening the kidneys, strengthening energy, treating blood and cough, and treating oil and premature ejaculation. In addition, various effects such as increased kidney and liver function [14,15], increased immune function [16], antibacterial and anti-tumor effects [17, 18], and biooxidation prevention [19] have been confirmed through clinical trials and recognized as functional food materials. Began to receive.

About 300 species of cordyceps are reported around the world depending on the main insects such as silkworms, bees, cicadas, butterflies, scarabs and their larvae, pupa and larvae [20]. Only Paecilomyces japonica and Cordyceps militaris received .

It is difficult to produce Cordyceps sinensis in Korea due to its small amount naturally produced and breeding by living insects. However, in 1997, it was succeeded in artificial cultivation of Paecilomyces japonica by the Provincial Insects of Rural Development Administration. It became possible [21]. Since then, the plantation and production of snow Cordyceps sinensis has increased rapidly, but processed foods using Cordyceps sinensis are still in dry powder or extract.

Therefore, in the present invention, the purpose of the present invention was to provide a basic data on the production possibility by evaluating the production and quality of fermented milk added to the fruit herbaceous fruit and mycelium, respectively, for the purpose of diversifying the usability and enhancing the physiological activity of the snow Cordyceps.

Throughout this specification, a number of documents are referenced and their citations are indicated. The disclosures of the cited documents are hereby incorporated by reference in their entirety, so that the level of the technical field to which the present invention belongs and the contents of the present invention are more clearly explained.

1. Baek YJ. 1993. Lactic acid bacteria and human health. Korean J Food & Nutrition 6 (1): 53-65. 2. Shah NP. Probiotic bacteria: Antimicrobial and antimutagenic properties. Probiotica 6: 1-3. Cenci G, Rossi J, Throtta F, Caldini G. 2002. Lactic acid bacteria isolated from dairy products inhibit genotoxic effect of 4-nitroquinoline-1-oxide in SOS-chromotest. Systematic and Applied Microbiology 25: 483-490. Marteau P, Vaerman JP, Bord JP, Brassart D, Pochart P, Desjeux JF. 1997. Effects of intrajejunal perfusion and chronic ingestion of Lactobacillus johnsonii strain LA1 on serum concentrations and jejunal secretions of immunoglobulins and serum proteins in healthy humans. Gastroenterologie Clinique et Biologique 21: 293-298. 5. Lee IS, Paek KY. 2003. Preparation and quality characteristics of yogurt added with cultured ginseng. Korean J Food Sci Technol 35 (2): 235-241. Bang BH, Seo JS, Jeong EJ, Kim KP. 2004. Studies on the manufacture of peanut yogurt. Korean J Food & Nutr 17 (1): 53-59. Bang BH, Park HH. 2000. Preparation of yogurt added with green tea and mugwort tea and quality characteristics. J Korean Soc Food Sci Nutr 29 (5): 854-859. 8. Lee IS, Lee SG, Kim HS. 2002. Preparation and quality characteristics of yogurt added with saururus chinensis (Lour.) Bail. J Korean Soc food Sci Nutr 31 (3): 411-416. 9. Park EJ, Jhon DY. 2006. Preparation and characteristics of yogurt prepared with salted bamboo shoots. Korean J food culture 21 (2): 179-186. 10. Sung YM, Cho JR, Oh NS, Kim DC, In MJ. 2005. Preparation and quality characteristics of curd yogurt added with chlorella. J Korean Soc Appl Biol Chem 48 (1): 60-64. 11. 陳 北 桓. 1986. 本 草草 新.文 光 圖書 有限公司.台 化: 28. 12. 趙學敏. 1983. 本草綱目 拾遺.人民 衛生 出 販 社 北京: 138-139. 13. 江蘇 新 醫學院. 1978. 中藥 大 辭典.上海 科學 技術 出版社 上海: 497-498. 14. Bao ZD, Wu ZG, Zheng F. 1994.Amelioration of aminoglycoside nephrotoxicity by Cordyceps sinensis in old patient. Chin J Integr Med 14 (5): 271. 15. Zhu JL, Liu C. 1992. Modulating effects of extractum semen persicae and cultivated Cordyceps sinensis hyphae on immuno-dysfunction of inpatients with posthepatic cirrhosis. Chin J Integr Med 12 (4): 207. 16. Chen GZ, Chen GL. 1991. Effects of Cordyceps sinensis on murine T lymphocyte subsets. Chin Med J 104 (1): 4. 17. Cunningham KG, Manson W, Spring ES, Hutchison SA. 1950. Cordycepin a metabolic product isolated from cultures of Cordyceps militaris (Linn.). Link Nature 166: 9. 18. Miyazaki T, Oikawa N, Yamada H. 1977. Studies on fungal (Penicillium chrysogenum) polysaccharides. XX. galactomannan of Cordyceps sinesis (Lepi doptera). Chem Pharm Bull 25: 3323. 19. Liu Y, Wu C, Li C. 1991. Antioxidation of Paesilomyces sinensis (S. pnov.). Chin Med J 16 (4): 240. 20. 2000. Longevity silkworm cordyceps. Shin Il Co. Seoul: 3-11. 21.Ji SD, Sin GH, An DG, Jo SY. 2003. The mass production technology and pharmacological effect of silkworm cordyceps (Peacilomyces tenuipes). Food Science and Industry 36 (3): 38-48. 22. Mitsuda H, Yasumoto K, Iwami K. 1966. Antioxidative action of indol compounds during the antioxidation of linoleic acid. eiyo to shokuro 19: 210-214. 23. Kroger M, Weaver JC. 1973. Confusion about yogurt compositional and otherwise. J Milk Food Technol 36: 388-394. 24. Rasic JL, Kurmann JA. 1978. Yogurt, Technical dairy publishing house. Copenhagen. 25. Kang Kuk-hee. 1990. 乳酸菌 食品 學.成 均 館 大 學校 出版 部. Seoul: 23-34. 26. Oh SW, Kim SH, Song HN, Han DS. 2003. Comparative chemical compositions of four kinds of tochukaso. Korean J Food Sci Technol 35 (1): 15-22. 27. Korea food and drug administration. 1999. Official book of food. Korea: 169. 28. Kim MS, Koh BK. 2000. Discoloration of korean wheat flour noodles with additives. Korean J Food Sci Technol 32 (4): 792-798. 29. Kim NM, Park MH, Jeon BS, Park CK, Yang JW. Roasting conditions for improvement of viscosity and sensory properties of sea tangle extracts. Korean J food & Nutr 12 (5): 484-489. 30. Kwon CJ. 2002. Studies on the functional properties of Cordyceps spp., Aremsia princeps var. orientalis and pinus densiflora. Life resources science. MS Thesis. Kyungsan university: 27-28. 31. Lin MY, Yen CL. 1999. Reactive oxygen species and lipid peroxidation product-scavenging ability of yogurt organisms. J Dairy Sci 82: 1629-1634.

The present inventors have tried to develop fermented milk having excellent quality characteristics and functionality. As a result, the fermented milk was prepared by using the extract of Snow Cordyceps sinensis and the mixed strain of lactic acid bacteria. As a result, the quality characteristics of pH, titratable acidity and the number of lactic acid bacteria and fermented milk color and functionality (such as color, fragrance and overall preference) during fermentation and storage were The present invention was completed by confirming excellent and excellent antioxidant activity.

Accordingly, it is an object of the present invention to provide fermented milk.

Another object of the present invention to provide a method for producing the fermented milk.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the invention, the present invention provides a fermented milk containing the extract Paecilomyces japonica as an active ingredient.

The present inventors have tried to develop fermented milk having excellent quality characteristics and functionality. As a result, the fermented milk was prepared by using the extract of Snow Cordyceps sinensis and the mixed strain of lactic acid bacteria. As a result, the quality characteristics of pH, titratable acidity and the number of lactic acid bacteria and fermented milk color and functionality (such as color, fragrance and overall preference) during fermentation and storage were It was confirmed to have excellent and excellent antioxidant activity.

In the present specification, the term “cordyceps sinensis” is a name derived from insects in winter and becomes grassy in summer. It is a kind of sperm fungi in which fruiting bodies are formed in insects, and mainly in living insects at a time of high temperature and humidity. It is a kind of medicinal mushroom that enters and grows, kills host insects, and forms fruiting bodies on the epidermis of insects.

According to a preferred embodiment of the present invention, the snow Cordyceps sinensis extract is an extract of the fruit body or mycelium of Snow Cordyceps sinensis.

Snow Cordyceps sinensis extract used as an active ingredient of the present invention includes an extract that can be obtained by a conventional extraction process known in the art. For example, (a) water, (b) anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol, etc.), (c) a mixed solvent of the lower alcohol with water, (d) acetone The extract obtained by using (e) ethyl acetate, (f) chloroform, (g) butyl acetate or (h) 1,3-butylene glycol as an extraction solvent is included in the active ingredient of the present invention. Preferably, the extract of the present invention is obtained by using water, ethanol or a mixed solvent of ethanol and water as the extraction solvent, and most preferably obtained by using water as the extraction solvent.

On the other hand, it will be apparent to those skilled in the art that the extract of the present invention can be obtained in addition to the above-described extraction solvent, as well as the extract of the present invention having substantially the same effect using other extraction solvents. In addition, the extract of the present invention includes not only the extract by the above-described extraction solvent, but also the extract that has undergone a conventional purification process. For example, by separation using an ultrafiltration membrane having a constant molecular weight cut-off value, separation by various chromatographies (made for separation by size, charge, hydrophobicity or affinity), and the like, Fractions are also included in the extract of the present invention.

Extracts of the present invention may be prepared in powder form by additional processes such as distillation under reduced pressure and freeze drying or spray drying.

According to a preferred embodiment of the present invention, the active ingredient used in the fermented milk of the present invention is included in 0.1 to 5.0% by weight relative to the total weight of the fermented milk, more preferably 0.3-3.0% by weight, most preferably 0.5-1.0 Weight percent. When the weight of the active ingredient is less than 0.1% by weight, the effect is less likely to appear, and when the amount exceeds 5.0% by weight, there is a problem that the functionality decreases as the content is increased.

According to another preferred embodiment of the present invention, the fermented milk contains a mixed strain comprising Lactobacillus acidophilus , Streptococcus thermophilus and Bifidobacterium bifidum . Obtained as a fermentation starter.

According to a more preferred embodiment of the present invention, the mixed strain is Lactobacillus exidophilus, Streptococcus thermophilus and Bifidobacterium bipiduum is mixed in a ratio of 1: 1.

According to another preferred embodiment of the present invention, the fermented milk has antioxidant activity.

Fermented milk of the present invention exhibits an antioxidant effect through excellent electron donating activity. Fermented milk of the present invention can be applied to various diseases, diseases or abnormal conditions that can be prevented or treated by inhibiting or eliminating the oxidized state. Antioxidant-related diseases that can be prevented or treated by the fermented milk of the present invention include neurodegenerative diseases such as atherosclerosis, coronary artery disease, coronary artery restenosis, reperfusion injury, Parkinson's disease or Alzheimer's disease, stroke, cancer, aging , Cardiovascular disease, osteoporosis, central nervous system disorders, peripheral vascular disease, and dyspnea.

The correlation between many disease states and free radical damage is well established and many cellular components, including enzymes, ion channels, structural proteins and membrane lipids, are potential targets for reactive free radical species (Rice-Evans C). , Mol Aspects of Med 13 (1): 1-111 (1992). The reaction of these potential targets with free radicals impairs a range of cellular functions leading to pathological changes that ultimately kill cells. In addition, various diseases are caused by physiological oxidation, US Pat. No. 5,750,351; 5773209; 5773231 and 5846959.

Fermented milk of the present invention protects DNA, proteins (including lipoproteins) and membrane lipids from oxidative damage with excellent electron donating activity.

The fermented milk of the present invention includes not only the active ingredient of the present invention described above, but also components commonly added in food production, and include, for example, proteins, carbohydrates, fats, nutrients, seasonings, and flavoring agents. Examples of the above-mentioned carbohydrates are monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As the flavoring agent, natural flavoring agents (tauumatin, stevia extract (for example rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

For example, in addition to the active ingredient of the present invention, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, tofu extract, jujube extract and the like may be further included.

According to another aspect of the present invention, there is provided a method for producing fermented milk, comprising the following steps: (iii) preparing a Paecilomyces japonica extract; (Ii) mixing and sterilizing the snow Cordyceps sinensis extract, skim milk powder and water; And (iii) a mixed strain comprising Lactobacillus acidophilus , Streptococcus thermophilus , and Bifidobacterium bifidum to the result of step (ii). And fermenting the mixed strain as a fermentation starter.

The production method of the fermented milk of the present invention is to produce the fermented milk of the present invention described above, the common content between the two is omitted in order to avoid excessive complexity of the specification according to the repeated description.

Hereinafter, described in detail step by step the method of the present invention for producing fermented milk:

(Iii) Preparation of Snow Cordyceps Sinensis Extract

First of all, the method of the present invention prepares the snow Cordyceps sinensis extract.

Preparation of Snow Cordyceps Sinensis extract can be used commercially available or extracted by the extraction method described above.

(Ii) Mixing and sterilizing the snow Cordyceps sinensis extract, skim milk powder and water

Then, the method of the present invention is subjected to the step of mixing and sterilizing the snow Cordyceps sinensis extract, skim milk powder and water.

The mixing is carried out by homogenizing the mixture using various homogenizers known in the art.

According to a preferred embodiment of the present invention, the sterilization is carried out at 50-80 ° C. for 10-60 minutes, more preferably at 20-70 ° C. for 20-40 minutes.

The base of the fermented milk in the method of the present invention is based on skim milk powder, but may further include other milk ingredients such as whole milk powder, milk fat, whey protein, casein protein and the like.

(Iii) addition and fermentation of the lactic acid bacteria mixed strain to the resultant of step (ii).

The mixed strain comprising Lactobacillus excidophilus ( Lactobacillus acidophilus ), Streptococcus thermophilus and Bifidobacterium bifidum was inoculated on Lactobacilli MRS broth medium. Incubate at 37 ° C. for 24 hours to use as a starter.

Subsequently, the cultured mixed strain is added to the resultant of step (ii), and the mixed strain is fermented using the fermentation starter.

According to a preferred embodiment of the present invention, the fermentation is carried out at 32-37 ° C for 12-24 hours, more preferably at 35-37 ° C for 18-24 hours.

In this way, fermented milk containing snowflake Cordyceps sinensis having excellent quality characteristics and functionality as an active ingredient can be prepared.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a fermented milk comprising a snow Cordyceps sinensis extract as an active ingredient and a preparation method thereof.

(Ii) The fermented milk of the present invention satisfies the standards of fermented milk in pH, titratable acidity and number of lactic acid bacteria, and color of fermented milk during fermentation and storage.

(Iii) It can also be used as a functional fermented milk due to its excellent functionality in color, fragrance, taste, texture, aftertaste and overall palatability, and excellent antioxidant activity.

Figure 1 is a photograph showing a fermented milk to which the Snow Peel Caterpillar ( Paecilomyces japonica ) prepared according to an embodiment of the present invention. A is the control group, B is the fruiting fungus 0.5% added fruiting body (FB 0.5), C is the fruiting body added 1.0% (FB 1.0), D is the mycelia 0.5% added group (M 0.5) and E is the mycelium 1.0% added group ( M 1.0).
Figure 2 is a graph showing the sensory test results for the fermented milk added Paecilomyces japonica prepared according to an embodiment of the present invention.
Figure 3 is a graph showing the electron donating ability of the fermented milk added Paecilomyces japonica prepared according to an embodiment of the present invention. Another superscript indicates a significant difference between samples with Duncan's multiple comparison test at p <0.05.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Materials and Methods

material

Paecilomyces japonica fruiting body and mycelium extract powder used for the experiment were purchased from KBF Co., Ltd. in Jinhae, Gyeongnam, and stored in a -40 ℃ deep freezer (MDF U-442, Sanyo, Japan) for use in the experiment. It was. The skim milk powder used in the manufacture of fermented milk was purchased from the Seoul Milk Cooperative.

Use strain and medium

Lactic acid bacteria strains Chr. Lactobacillus acidophilus (LA-5), Streptococcus thermophilus (TH-4), Bifidobacterium bifidum (BB) purchased from Hansen (Denmark) -12) were respectively inoculated (0.5%, w / v) in Lactobacilli MRS broth medium (Difco, USA) and incubated at 37 ° C. for 24 hours to use as starters.

Preparation of Fermented Milk Added with Snow Cordyceps Sinensis Extract

Fermented milk was added to skim milk powder, adjusted to a solid content of 14%, homogenized with a homogenizer (AM-11, Nihonseiki Kaisha, Japan) for 2 minutes, and then sterilized by heating at 65 ° C. for 30 minutes. The sterilized sample was cooled to 37 ° C., and then inoculated with 3% (v / v) of Lactobacillus mixed strain ( Lac. Acidophilus + Str. Thermophilus + Bif. Bifidum , 1: 1: 1, v / v) and 24 at 37 ° C. Prepared by time fermentation. Fermented milk supplemented with Snow Cordyceps sinensis was prepared by adding 0.5% and 1.0% of fruiting body and mycelium extract powder (Table 1), respectively. In the table below, 0.5% FB (Fruit body), 0.5% FB 1.0, mycelia 0.5% added M (Mycelium) 0.5 and 1.0% mycelia added M 1.0 is added to the fruiting body of the Snow Cordyceps sinensis 0.5% It was.

Composition of Fermented Milk Added with Paecilomyces japonica - Skim milk powder
(Powdered
skim milk) Fruiting body
(Fruit body) mycelium
(Mycelium) water
(Water) Sum
(weight%)   Control group 14.0 - - 86.0 100   FB 0.5 13.5 0.5 - 86.0 100   FB 1.0 13.0 1.0 - 86.0 100   M 0.5 13.5 - 0.5 86.0 100   M 1.0 13.0 - 1.0 86.0 100

pH and titratable acidity

PH and titratable acidity were measured to investigate the acid production of lactic acid bacteria during fermentation. pH was measured by pH meter (420A, Orion, USA), titratable acidity was added 45 mL of distilled water to 5 g of fermented milk, mixed well, 10 mL was added, and 3 drops of phenolphthalein solution was added and neutralized with lactic acid to 0.1 N NaOH. In conversion, it was shown.

Lactobacillus

To determine the growth of lactic acid bacteria during fermentation, the samples were diluted to an appropriate concentration, plated in Lactobacilli MRS broth agar (Difco, USA), and counted 30-300 white colonies which were incubated at 37 ° C. for 72 hours. It was expressed as CFU (colony forming unit) / mL.

Chromaticity

Chromaticity was measured using a colorimeter (CR-300, Minolta, Japan). First, it was calibrated with a standard color plate (Y = 93.7, X = 0.3155, y = 0.3323), and then the chromaticity of the sample was measured.The measured values were L value representing brightness, a value representing red and red representing yellow. It is represented by b value (yellowness).

Sensory test

Sensory tests were conducted to investigate the effects of snow Cordyceps sinensis on the sensory properties of fermented milk. 10% (w / v) sugar was added to each of the fermented samples, homogenized well, and stored in a 4 ° C. refrigerator for 24 hours. The inspectors were 38 graduate and undergraduate students of the Department of Food and Nutrition, Yeungnam University. The items were color, flavor, taste, mouthfeel, aftertaste and overall acceptability. The lowest one and the highest five were evaluated using 5-point Likert scales.

Storability Check

Since fermented milk is distributed at low temperature for a long time, it was stored in a refrigerator at 4 ℃ for 15 days after fermentation for 24 hours to check the quality change during the storage period.

Electron donating ability

The electron donating ability of the samples was measured in part by modifying the method of Mitsuda et al. [22] to measure the reducing power of the samples by the electron donating effect on DPPH (1,1-diphenyl-2-picryl hydrazyl, Sigma, USA) of each sample. The DPPH solution was dissolved in 16 mL of DPPH in 100 mL ethanol, and then mixed with 100 mL of distilled water to prepare Whatman filter paper No. It was made by filtration to 2. Fermented milk was diluted to 5% concentration of the supernatant obtained by centrifugation (MF-300, Hanil, Korea) for 10 minutes at 3000 rpm. 1 mL of this solution was mixed with 5 mL of DPPH solution to measure absorbance at 528 nm with a Spectrophotometer (U-2000, Hitachi, Japan), and the electron donating ability was calculated using Equation 2 below. At this time, ascorbic acid (Ascorbic acid, Wako, Japan) as a control group was added at the same concentration as the sample of 5% and the absorbance was measured by the same method.

       Sabs: absorbance at 528 nm of sample

Babs: absorbance at 528 nm of dH ₂ O instead of DPPH

Cabs: absorbance at 528 nm of dH ₂ O instead of sample

Statistical processing

The results of this experiment are the mean ± standard deviation of the results obtained by the one-way ANOVA with SPSS 14.0 program. Significant differences between groups were tested by Duncan's multiple range test at p <0.05.

Experimental Results and Discussion

Changes of pH and Proper Acidity During Fermentation with Addition of Snow Cordyceps Sinensis Extract

In order to determine the acid production of fermented milk added with Snow Cordyceps sinensis, 0.5% and 1.0% of Snow Cordyceps fruit body and mycelium were added, respectively, and the pH and titratable acidity were measured at 6 hours intervals at 37 ° C for 24 hours. The results are summarized in Tables 2 and 3 below.

Effect of Snow Cordyceps on pH of Fermented Milk during Fermentation at 37 ° C for 24 Hours sample Fermentation time (hours) 0 6 12 18 24 Control group 6.44 ± 0.03 4.76 ± 0.02 ^c 4.21 ± 0.01 ^d 4.04 ± 0.04 ^b 3.91 ± 0.04 FB 0.5 6.43 ± 0.04 4.60 ± 0.01 ^a 4.16 ± 0.02 ^bc 4.00 ± 0.03 ^ab 3.88 ± 0.04 FB 1.0 6.44 ± 0.02 4.58 ± 0.01 ^a 4.15 ± 0.01 ^ab 3.97 ± 0.03 ^a 3.87 ± 0.03 M 0.5 6.43 ± 0.03 4.65 ± 0.01 ^b 4.17 ± 0.01 ^c 4.00 ± 0.02 ^ab 3.89 ± 0.03 M 1.0 6.43 ± 0.03 4.59 ± 0.03 ^a 4.14 ± 0.01 ^a 3.98 ± 0.03 ^a 3.87 ± 0.03

Mean ± S.D.

Other superscripts in the same column showed significant differences between samples with Duncan's multiple comparison test at p <0.05.

As can be seen in Table 2, during 12 hours of fermentation, the pH was sharply decreased in all groups, but gradually decreased thereafter. The lower pH of the fruiting body and mycelium added group was lower than the control group, and the 1.0% fruiting and mycelium adding 1.0% group showed the lowest pH of 3.87 after 24 hours of fermentation.

Kroger and Weaver [23] said that the preferred pH range of fermented milk was 3.27-4.53. In this example, the pH in all groups was 4.14-4.21 after 12 hours of fermentation, satisfying this criterion.

Effect of Snow Cordyceps on Titratable Acidity of Fermented Milk during Fermentation at 37 ° C for 24 Hours sample Fermentation hours 0 6 12 18 24  Control group 0.28 + 0.04 0.93 ± 0.03 1.27 ± 0.04 1.50 ± 0.07 1.61 ± 0.03 ^a  FB 0.5 0.27 ± 0.06 0.98 ± 0.04 1.32 ± 0.06 1.54 ± 0.02 1.67 ± 0.08 ^ab  FB 1.0 0.26 + 0.03 0.96 + - 0.05 1.31 ± 0.03 1.53 ± 0.03 1.70 ± 0.04 ^b M 0.5 0.23 ± 0.02 0.96 + 0.02 1.36 ± 0.11 1.50 ± 0.03 1.66 ± 0.04 ^ab M 1.0 0.24 ± 0.05 1.00 ± 0.09 1.26 ± 0.01 1.47 ± 0.03 1.69 ± 0.02 ^b

Mean ± S.D.

Other superscripts in the same column show significant differences between samples with Duncan's multiple comparison test at p <0.05.

As can be seen in Table 3, the titratable acidity according to the addition of fruiting bodies and mycelium increased steadily for 24 hours with decreasing pH, and showed higher acidity values with increasing amounts of fruiting bodies and mycelium. After 24 hours of fermentation, the titratable acidity of the comparative example was 1.61, whereas the titratable acids of the 1.0% added fruiting body and the 1.0% added mycelia were 1.70 and 1.69, respectively.

According to Rasic and Kurmann [24], the acidity of the normal product ranged from 0.95-1.20. In this example, the acidity of 1.26-1.36 was started in all groups including the control group after 12 hours of fermentation.

The fermented milk added with peanut [6], green tea and mugwort tea [7] also showed higher acidity value than the proper range as in this example. Complementary synergy may be responsible for promoting acid production [25].

Changes in Lactic Acid Bacteria during Fermentation by Addition of Snow Cordyceps Sinensis Extract

The results of measuring the change in the number of lactic acid bacteria with fermentation time are summarized in Table 4 below:

Effect of Snow Cordyceps on Lactic Acid Bacteria Number of Fermented Milk during Fermentation at 37 ℃ for 24 Hours (Unit: 10 ⁷ CFU / mL) sample Fermentation hours 0 6 12 18 24 Control group 0.75 ± 0.07 ^a 14.13 ± 2.77 ^a 33.67 ± 5.50 ^ab 47.17 ± 6.11 ^abc 50.50 ± 5.09 ^ab FB 0.5 0.88 ± 0.11 ^b 12.97 ± 3.36 ^a 27.50 ± 6.47 ^a 45.00 ± 4.29 ^ab 46.00 ± 3.35 ^a FB 1.0 0.81 ± 0.09 ^ab 16.62 ± 2.37 ^ab 33.17 ± 3.87 ^ab 42.33 ± 6.12 ^a 52.00 ± 7.72 ^ab M 0.5 0.90 ± 0.08 ^b 19.10 ± 2.84 ^b 36.83 ± 7.44 ^b 51.67 ± 4.41 ^c 58.00 ± 6.63 ^b M 1.0 0.88 ± 0.06 ^b 15.87 ± 3.25 ^ab 30.00 ± 7.32 ^ab 49.00 ± 4.56 ^bc 53.67 ± 7.66 ^ab

Mean ± S.D.

Other superscripts in the same column show significant differences between samples with Duncan's multiple comparison test at p <0.05.

As can be seen in Table 4, all the groups showed a tendency to continuously increase for 24 hours, and the total number of lactic acid bacteria in all groups rapidly increased up to 18 hours of fermentation, whereas 1.0% of fruiting bodies and mycelium were added at 24 hours of fermentation. Only the groups showed a marked increase.

As the fermentation time elapsed, the number of lactic acid bacteria in the mycelium added group tended to be higher than that in the fruiting body added group. It contains a relatively high concentration of amino acids and minerals in the fruiting body and mycelium, which promotes the growth of lactic acid bacteria, and the cordycepin component, known as a natural antibiotic and immune booster, is 32 mg per 100 g. In contrast to the results of research showing that the fruiting body contains about 1.5 times 54 mg [26], this active ingredient inhibits the growth of lactic acid bacteria, and consequently, the higher body content of cordycepin is higher. It is thought that the number of lactic acid bacteria was less than that of this group.

According to the Korean Food Code [27], the number of lactic acid bacteria in fresh liquid and lake fermented milk is defined as 10 ⁷ and 10 ⁸ CFU / mL or more, respectively. In this example, the lactic acid bacteria count of all groups before fermentation was 0.75-0.90 (10 ⁷ CFU / mL), which satisfied the range of lactic acid bacteria of liquid fermented milk, and after 6 hours of fermentation, the lactic acid bacteria count of all groups was 12.97-19.10 (10 ⁷ CFU / mL) also satisfies the titration range of lake fermented milk.

Chromaticity of Fermented Milk Added with Snowflake Cordyceps

The results of measuring the chromaticity of fermented milk with Snow Cordyceps sinensis are shown in Table 5 below, and the photograph taken is shown in FIG. 1:

Effect of Snowflake Cordyceps on L, a and b Chromaticity Values of Fermented Milk sample L a b    Control group 92.97 ± 1.37 ^b -2.58 ± 0.13 ^b 8.78 ± 0.85 ^a    FB 0.5 90.85 ± 3.19 ^a -3.09 ± 0.19 ^a 16.61 ± 0.37 ^c    FB 1.0 91.011 ± 0.26 ^a -3.13 ± 0.11 ^a 21.58 ± 0.28 ^d    M 0.5 93.49 ± 0.22 ^b -2.51 ± 0.03 ^b 8.76 ± 0.40 ^a    M 1.0 93.36 ± 0.21 ^b -2.38 ± 0.03 ^c 9.32 ± 0.21 ^b

Mean ± S.D.

Other superscripts in the same column show significant differences between samples with Duncan's multiple comparison test at p <0.05.

As can be seen from Table 5, the L value representing the brightness of the color was significantly lower in the fruiting group added, the fruiting 0.5% added group was the lowest as 90.85 and the a value representing red also significantly lower in the fruiting group added The value of the fruiting body added 1.0% group was the lowest at -3.13.

On the other hand, the b value indicating yellow was 21.58, which was the highest in the fruiting 1.0% group, followed by the 16.61 in the fruiting 0.5% group. This result seems to be due to the yellow pigment of the fruiting body itself.

Sensory Evaluation of Fermented Milk Added with Snow Cordyceps

In order to determine the sensory properties of the snow flower Cordyceps sinensis extract-added fermented milk, the results of sensory tests on color, aroma, taste, texture, aftertaste and overall acceptability are shown in FIG. 2.

As can be seen in Figure 2, fruiting 0.5% added fruiting group and 1.0% added group showed the lowest score, the fruiting and taste of fruiting body 1.0% added group had the lowest score and similar preference between the other groups. The texture score of the fruiting body added 1.0% group was the lowest score and showed similar tendency in flavor. The overall acceptability was relatively high in the control and mycelium added groups, and the higher the mycelia added, the lower the acceptability. Peanut milk, fermented milk containing three hundred seconds [8], which had relatively strong characteristics, showed a similar result as in the present example, showing a low preference as the amount added increased.

These results suggest that the color of fermented milk, which thickens with increasing amount of ingredients, is rejected by inspectors who are familiar with white fermented milk.

Therefore, in particular, color deterioration due to the addition of fruiting bodies may be compensated by methods such as discoloration by additives within the range that does not affect the physiologically effective ingredients. It should be improved by addition or roasting treatment [29].

Based on the above sensory test results, 0.5% of the mycelia were most suitable for the preparation of fermented milk supplemented with Snow Cordyceps sinensis, and the age of the inspectors who participated in the sensory test was still in their early 20s, which considered taste more important than health. Considering that, the fermented milk supplemented with snow Cordyceps sinensis is expected to show more favorable preference among older people and older people.

Shelf-life of Fermented Milk Added with Snow Cordyceps

In order to confirm the quality change of the fermented milk during the storage period, the change of pH, titratable acidity and lactic acid bacteria count was measured at 3 days intervals in a refrigerator at 4 ° C. for 15 days after fermentation for 24 hours, and the results are shown in Tables 6 and 7 below. Summarized in:

Effect of Snow Cordyceps on the pH, Optimal Acidity and Number of Lactic Acid Bacteria of Fermented Milk during Storage at 4 ° C for 15 Days - sample Storage days 0 3 6 pH Control group 3.91 ± 0.04 3.92 ± 0.04 3.92 ± 0.02 ^b FB 0.5 3.88 ± 0.04 3.89 ± 0.04 3.89 ± 0.02 ^a FB 1.0 3.87 ± 0.03 3.88 ± 0.03 3.89 ± 0.02 ^a M 0.5 3.89 ± 0.03 3.90 ± 0.03 3.90 ± 0.01 ^ab M 1.0 3.87 ± 0.03 3.88 ± 0.04 3.88 ± 0.02 ^a Titratable acidity
(Titratable acidity) (%) Control group 1.61 ± 0.03 ^a 1.63 ± 0.03 ^a 1.62 ± 0.04 ^a FB 0.5 1.67 ± 0.08 ^ab 1.67 ± 0.07 ^ab 1.65 ± 0.03 ^ab FB 1.0 1.70 ± 0.04 ^b 1.68 ± 0.03 ^ab 1.66 ± 0.02 ^ab M 0.5 1.66 ± 0.04 ^ab 1.67 ± 0.04 ^ab 1.64 ± 0.01 ^ab M 1.0 1.69 ± 0.02 ^b 1.69 ± 0.04 ^b 1.67 ± 0.05 ^b The number of lactic acid bacteria
(Viable cell counts)
(10 ⁷ CFU / mL) Control group 50.50 ± 5.09 ^ab 46.67 ± 4.93 ^ab 44.00 ± 12.13 ^b FB 0.5 46.00 ± 3.35 ^a 43.67 ± 7.03 ^a 38.00 ± 7.24 ^ab FB 1.0 52.00 ± 7.72 ^ab 49.67 ± 6.71 ^ab 32.33 ± 8.41 ^a M 0.5 58.00 ± 6.63 ^b 52.67 ± 7.97 ^b 35.33 ± 8.12 ^ab M 1.0 53.67 ± 7.66 ^ab 51.00 ± 6.69 ^ab 42.00 ± 2.00 ^ab

- sample Storage days 9 12 15 pH Control group 3.91 ± 0.03 3.92 ± 0.02 ^b 3.90 ± 0.03 FB 0.5 3.88 ± 0.02 3.88 ± 0.02 ^a 3.88 ± 0.02 FB 1.0 3.88 ± 0.02 3.88 ± 0.01 ^a 3.87 ± 0.02 M 0.5 3.89 ± 0.02 3.89 ± 0.02 ^ab 3.89 ± 0.02 M 1.0 3.88 ± 0.02 3.88 ± 0.02 ^a 3.88 ± 0.02 Titratable acidity
(Titratable acidity) (%) Control group 1.63 ± 0.05 1.62 ± 0.05 ^a 1.65 ± 0.03 ^a FB 0.5 1.67 ± 0.07 1.67 ± 0.05 ^ab 1.69 ± 0.03 ^b FB 1.0 1.69 ± 0.07 1.68 ± 0.04 ^b 1.71 ± 0.04 ^b M 0.5 1.66 ± 0.03 1.66 ± 0.04 ^ab 1.68 ± 0.02 ^ab M 1.0 1.68 ± 0.05 1.69 ± 0.05 ^b 1.70 ± 0.05 ^b The number of lactic acid bacteria
(Viable cell counts)
(10 ⁷ CFU / mL) Control group 33.33 ± 5.20 ^b 29.67 ± 6.83 ^b 22.00 ± 7.04 ^b FB 0.5 32.67 ± 5.85 ^ab 23.67 ± 7.17 ^ab 15.00 ± 6.16 ^ab FB 1.0 27.67 ± 4.32 ^ab 20.00 ± 6.84 ^a 12.67 ± 4.72 ^a M 0.5 26.00 ± 4.98 ^a 22.67 ± 5.39 ^ab 19.00 ± 5.69 ^ab M 1.0 29.00 ± 7.04 ^ab 21.00 ± 4.73 ^a 14.00 ± 5.66 ^a

Mean ± S.D.

Other superscripts in the same column show significant differences between samples with Duncan's multiple comparison test at p <0.05.

As can be seen in Tables 6 and 7, the pH and titratable acidity did not appear to change suddenly over the storage period in all groups, and even after 15 days of storage, the pH and titratable acidity values remained similar to those of the fermentation. It was. On the other hand, lactic acid bacteria tended to decrease with the storage period, and after 15 days of storage, the total number of lactic acid bacteria was 12.67-22.00 (10 ⁷ CFU / mL), which was the lowest during the storage period, but higher than 10 ⁸ CFU / mL. It was measured and did not deviate from the fermented milk standard.

Fermented milk manufacturing experiments with cultured ginseng [5], green tea and mugwort tea [7], and three hundred seconds [8] reported that the number of lactic acid bacteria was almost unchanged or increased as the storage period elapsed. The addition of salted bamboo shoots [9] and chlorella [10] reported that the number of lactic acid bacteria was gradually decreased with the storage period, which is consistent with the results of this experiment.

Which, compared to the a mixture of green tea and ssukcha, Houttuynia cordata, Lactobacillus bacteria (Lactobacillus) in the Streptococcus (Streptococus) in the lactic acid bacteria in cultured ginseng adding a fermented milk starter (starter) at the time of manufacture, use, chlorella, salted bamboo shoot added fermented milk, the present embodiment Lactobacillus bacteria (Lactobacillus), a Streptococcus (Streptococcus) genus Bifidobacterium (Bifidobacterium) in shown to use a mixture of lactic acid bacteria according to the lactic acid bacteria used as a starter (starter) larger in lactic acid bacteria can change during storage as in example It seems to have an effect.

Electron Donating Ability of Fermented Milk Added with Snowflake Cordyceps

DPPH is reduced by ascorbic acid, tocopherol, polyphenols, aromatic amines, etc., and the electron donating ability of antioxidants can be measured according to the degree of dark purple discoloration. Therefore, in order to determine the antioxidant activity of the fermented milk supplemented with snow Cordyceps sinensis, the supernatant of the fermented sample was taken to measure the DPPH electron donating ability, and the results are shown in FIG. 3.

As a result, the electron donating ability of the control group was 12.39%, which was the lowest, and the electron donating activity of fermented milk containing fruiting body was significantly higher than that of mycelium added fermented milk. Highest.

The electron donating activity of fermented milk is thought to be due to the antioxidant activity of lactic acid bacteria [30] and Snow Cordyceps sinensis used as starters [19]. According to the results of the research by Kwon (31), the electron donating activity of the fruit Cordyceps sinensis and mycelium hydrothermal extracts was 37% and 21% at 1000 ppm, respectively.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (13)

Fermented milk containing Paecilomyces japonica extract as an active ingredient. The fermented milk according to claim 1, wherein the extract of the Snow Cordyceps sinensis is an extract of the fruit body or mycelium of the Snow Cordyceps sinensis. The fermented milk according to claim 1, wherein the Snow Cordyceps sinensis extract is contained in an amount of 0.1-5.0 wt% based on the total weight of the fermented milk. The fermented milk of claim 1, wherein the fermented milk comprises a mixed strain comprising Lactobacillus acidophilus , Streptococcus thermophilus , and Bifidobacterium bifidum as a fermentation starter. Fermented milk, characterized in that obtained. The fermented milk according to claim 4, wherein the mixed strain is Lactobacillus exidophilus, Streptococcus thermophilus, and Bifidobacterium bipiduum in a ratio of 1: 1. The fermented milk according to claim 1, wherein the fermented milk has antioxidant activity. A process for preparing fermented milk comprising the following steps:
( Iii ) preparing an extract of Paecilomyces japonica ;
(Ii) mixing and sterilizing the snow Cordyceps sinensis extract, skim milk powder and water; And
( Iii ) adding a mixed strain comprising Lactobacillus acidophilus , Streptococcus thermophilus and Bifidobacterium bifidum to the result of step (ii); Fermenting the mixed strain as a fermentation starter. 8. The method according to claim 7, wherein the extract of Snowflake Cordyceps in step (iii) is an extract of the fruit body or mycelium of Snowflake Cordyceps. The method according to claim 7, characterized in that the snow Cordyceps sinensis extract of step (ii) is contained in 0.1-5% by weight based on the total weight of the fermented milk. 8. The method of claim 7, wherein the sterilization of step (ii) is carried out at 50-80 ° C. for 10-60 minutes. According to claim 7, wherein the mixed strain of step (iii) is characterized in that the Lactobacillus exidophilus, Streptococcus thermophilus and Bifidobacterium bipiduum is mixed in a ratio of 1: 1: 1. Way. 8. The method of claim 7, wherein the fermentation of step (iii) is carried out at 32-37 ° C for 12-24 hours. 8. The method of claim 7, wherein the fermented milk has antioxidant activity.

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