KR20140030831A - Method for preparing the fermented jujube and it's product - Google Patents
Method for preparing the fermented jujube and it's product Download PDFInfo
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- 238000000034 method Methods 0.000 title claims description 8
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 63
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 241000723267 Diospyros Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000004166 bioassay Methods 0.000 description 1
- 238000006065 biodegradation reaction Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 발효대추 및 그 제조방법에 관한 것이다.The present invention relates to a fermented jujube and a preparation method thereof.
대추는 수확 상태로는 장기 저장이 곤란하므로 거의 대부분 건조상태로 저장 및 유통된다. 그래서 우리는 대체로 거의 획일적인 건조대추의 맛과 향기만을 경험하거나, 건조대추를 재처리한 식품을 섭취하여 왔다.Jujube is stored and circulated in dry state because it is difficult to store in long term under harvested condition. Therefore, we have generally consumed foods that have experienced almost uniform taste and aroma of dried date jujube or reprocessed dried jujube.
본 발명의 목적은, 기존의 건조대추에서 경험할 수 없는 새로운 풍미를 제공할 수 있는 발효대추 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide a fermented jujube that can provide a new flavor that can not be experienced in conventional dried jujube and a method for producing the same.
본 발명의 목적은 발효대추 제조방법에 있어서, 생대추를 적어도 부분적으로 박피하는 단계; 박피된 상기 생대추를 수분함량이 7 내지 30%가 되도록 건조하는 단계; 건조된 대추를 멸균하는 단계; 미리 준비된 유산균과 배양액의 혼합 조성물을 상기 대추에 투입하여 교반하는 단계; 교반 후 상기 대추를 발효시키는 단계를 포함하는 것을 특징으로 하는 발효대추 제조방법에 의해 달성된다.It is an object of the present invention to provide a fermented jujube preparation method comprising the steps of: at least partially peeling the raw materials; Drying the peeled bioassay so that the moisture content is 7 to 30%; Sterilizing the dried jujube; Adding a mixed composition of a lactic acid bacterium and a culture solution, prepared in advance, to the jujube and stirring the mixture; And fermenting the jujube after stirring the mixture.
여기서, 상기 박피하는 단계에서 상기 생대추는 50% 이상 박피되는 것이 바람직하다.Here, in the peeling step, it is preferable that the biodegradation product is peeled by 50% or more.
또한, 상기 건조하는 단계에서 상기 대추의 수분함량은 10 내지 15%가 되는 것이 바람직하다.In addition, it is preferable that the water content of the jujube is 10 to 15% in the drying step.
또한, 상기 멸균하는 단계는 100 내지 130℃에서 가열 멸균이 이루어지는 것이 바람직하다.In addition, it is preferable that the sterilization step is performed by heat sterilization at 100 to 130 ° C.
또한, 상기 유산균은 락토바실러스 플란타륨(Lactobacillus Plantarum), 락토바실러스 불가리커스(Lactobacillus Bulgaricus), 락토바실러스 에시도필러스(Lactobacillus Acidophilus)로 이루어진 그룹 중 선택된 적어도 하나인 것이 바람직하다.In addition, the lactic acid bacteria are preferably at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus acidophilus.
여기서, 상기 유산균은 락토바실러스 플란타륨(Lactobacillus Plantarum)인 것이 바람직하다.Here, the lactic acid bacterium is preferably Lactobacillus plantarum.
본 발명의 또 다른 목적은, 발효대추에 있어서, 적어도 부분적으로 박피되고, 7 내지 30%의 수분함량을 가지며, 유산균에 의해 발효된 발효대추에 의해 달성된다.A further object of the present invention is achieved by a fermented jujube fermented at least partially in fermented jujube, having a moisture content of 7 to 30% and fermented by lactic acid bacteria.
상술한 구성을 갖는 본 발명의 발효대추 및 그 제조방법에 따르면, 기존의 건조대추에서 경험할 수 없는 새로운 풍미를 제공할 수 있는 효과를 제공한다.According to the fermented jujube of the present invention having the above-described constitution and the preparation method thereof, it is possible to provide a new flavor that can not be experienced in the conventional dried jujube.
도 1은 발효대추 제조방법의 순서도이다.1 is a flow chart of a fermented jujube production method.
이하, 본 발명에 따른 실시예를 도면을 참조하여 설명하기로 한다.Hereinafter, an embodiment according to the present invention will be described with reference to the drawings.
도 1에 도시된 바와 같이 발효대추 및 그 제조방법에 따른 순서로는, 먼저 생대추를 적어도 부분적으로 박피한다(S1). 발효가 이루어지기 위해서는 유산균이 대추 내부로 스며들어야 하는데 대추는 껍질이 단단하며 매끈하기 때문에 상기 유산균이 스며들기가 힘들다. 이를 해결하기 위해 상기 생대추를 적어도 부분적으로 박피하여 상기 유산균이 스며들기 용이하도록 한다. 바람직하게는 상기 생대추의 껍질을 50% 이상 박피하는 것이며, 더욱 바람직하게는 전체적으로 박피하는 것이다.As shown in Fig. 1, in order of fermented jujube and its preparation method, the raw juicy portion is first at least partially peeled (S1). In order for the fermentation to take place, the lactic acid bacteria must penetrate into the jujube. The jujube is hard and smooth, so that the lactic acid bacteria are difficult to permeate. In order to solve this problem, the biotechnology product is at least partly peeled so that the lactic acid bacteria can easily permeate. Preferably, the skin of the raw material is 50% or more peeled, more preferably peeled as a whole.
박피된 상기 생대추를 건조한다(S2). 이러한 건조 단계에 의해 저장성이 향상되며, 상기 생대추에 존재하는 과잉의 수분을 제거할 수 있다. 뿐만 아니라 건조 단계는 상기 생대추를 섭취하는 경우보다 건조된 곶대추와 같은 형태가 섭취하기 부담스럽지 않으며 쫄깃하기 때문에 대추의 씹는 느낌이 좋게하는 역할을 한다.The peeled biopolishing material is dried (S2). This drying step improves shelf life and removes excess moisture present in the fresh produce. In addition, the drying stage is more like a dried cape juice than when the fresh jujube is consumed, and it is not burdensome to eat, and it helps to improve the chewiness of jujube.
상기 생대추의 반건조는 수분함량이 7 내지 30%가 되도록 하는 것이 바람직하며, 더욱 바람직하게는 수분함량이 10 내지 15%가 되는 것이다.The semi-drying of the biotechnology product is preferably such that the water content is 7 to 30%, more preferably 10 to 15%.
건조된 대추를 멸균한다(S3). 다음 단계에서 투입되는 유산균이 배양되는 과정에서 상기 대추에 존재하는 다른 균이 증식되는 것을 방지하기 위해 건조된 상기 대추에 존재하는 균을 멸균하는 단계를 거친다. 상기 대추의 멸균은 100 내지 130℃에서 가열하여 멸균하는 방법이 가장 바람직하며 10 내지 50분 정도 가열멸균하면 상기 대추는 거의 완벽히 멸균된다. 멸균은 증숙, 열풍, 열탕과 같은 고온멸균, 고온고압멸균, 자외선멸균 또는 약물처리멸균 등을 이용할 수 있다.The dried jujube is sterilized (S3). The step of sterilizing the germs present in the dried jujube is carried out in order to prevent the propagation of other germs present in the jujube during the cultivation of the lactic acid bacteria introduced in the next step. Preferably, the jujube is sterilized by heating at 100 to 130 ° C, and the jujube is sterilized by heating for about 10 to 50 minutes. Sterilization can be performed by high-temperature sterilization such as hot steam, hot air, hot water, high-temperature high-pressure sterilization, ultraviolet sterilization or drug-sterilization.
미리 준비된 유산균과 배양액의 혼합 조성물을 상기 대추에 투입하여 교반한다(S4). 미리 준비된 상기 혼합 조성물은 먼저 배양액을 제조한 후(T1), 상기 배양액에 유산균을 배양하여(T2), 상기 유산균과 상기 배양액이 혼합하는 방법으로 제조되어 진다(T3). 이렇게 제조된 상기 혼합 조성물은 멸균된 상기 대추가 담긴 발효용기에 투입되어 상기 대추와 함께 교반된다.The mixed composition of the prepared lactic acid bacteria and culture medium is added to the jujube and stirred (S4). The mixed composition prepared in advance is prepared by first preparing a culture medium (T1), culturing the culture medium with lactic acid bacteria (T2), and mixing the lactic acid bacteria and the culture medium (T3). The mixed composition thus prepared is put into a sterilized fermentation container containing the jujube and stirred with the jujube.
상기 혼합 조성물은 스프레이 형식으로 상기 대추에 골고루 뿌리는 방법 또는 다량의 상기 혼합 조성물을 투입하여 상기 대추가 상기 혼합 조성물에 잠기도록 하는 방법 등을 이용 가능하다. 상기 대추는 박피가 된 상태이기 때문에 상기 혼합 조성물을 흡수 가능하며 발효에 적합한 상태가 된다.The mixed composition may be sprayed evenly on the jujube in a spray form or a method in which the jujube is immersed in the mixed composition by injecting a large amount of the mixed composition. Since the jujube is in a peeled state, the mixed composition can be absorbed and becomes in a state suitable for fermentation.
상기 배양액은 MRS 또는 TBS 배지와 증류수를 혼합하여 제조되는 것이 바람직하지만 이에 한정하지는 않는다.The culture solution is preferably prepared by mixing MRS or TBS medium and distilled water, but is not limited thereto.
또한, 상기 유산균은 락토바실러스 플란타륨(Lactobacillus Plantarum), 락토바실러스 불가리커스(Lactobacillus Bulgaricus), 락토바실러스 에시도필러스(Lactobacillus Acidophilus)로 이루어진 그룹 중 선택된 적어도 하나인 것이 바람직하며, 더 바람직하게는 락토바실러스 플란타륨(Lactobacillus Plantarum)만 유산균으로 사용하는 것이다.The lactic acid bacterium is preferably at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus acidophilus, more preferably at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, Only Lactobacillus plantarum is used as a lactic acid bacterium.
교반 후 상기 유산균이 흡수된 상기 대추를 발효한다(S5). 바람직한 발효 방법으로는 상기 대추가 들어있는 배양용기를 20 내지 40℃로 셋팅이 된 항온기에 24 내지 48시간 배양을 하는 것이다. 발효는 온도와 시간의 함수이므로, 온도가 낮을 경우 발효시간은 더 길게 소요되고, 온도가 높을 경우는 시간이 단축될 수 있다.After stirring, the jujube into which the lactic acid bacteria have been absorbed is fermented (S5). As a preferred fermentation method, the cultivation vessel containing the jujube is cultured in a thermostat set at 20 to 40 DEG C for 24 to 48 hours. Since fermentation is a function of temperature and time, fermentation time is longer when temperature is lower, and time can be shortened when temperature is higher.
상기와 같은 단계들을 거쳐 얻어지는 본 발명의 발효대추는 아래와 같은 다양한 효과가 있다.The fermented jujube of the present invention obtained through the above steps has various effects as described below.
먼저, 박피를 통해 껍질을 제거하였기 때문에 상기 발효대추를 섭취할 때에 껍질에 의해 씹을 때의 불편한 느낌을 줄일 수 있다. 또한, 상기 발효대추는 건조한 곶대추 형태이므로 기존의 곶감에서 느낄 수 있는 쫄깃한 질감을 느낄 수 있다. 상기 발효대추는 유산균에 의해 발효가 되었기 때문에 탄수화물의 분해에 의해 당도가 높아졌을 뿐만 아니라 기존에 대추가 가지고 있지 않은 새로운 맛과 향을 느낄 수 있다. 이와 같은 상기 발효대추는 간식으로 바로 섭취하기에도 알맞고, 빵, 케익 또는 떡 등과 같은 곳에 함께 넣는 등 다양한 곳에 활용 가능하다.First, since the skin is removed through the peeling, when the fermented jujube is ingested, the uncomfortable feeling when chewed by the skin can be reduced. In addition, since the fermented jujube is in the form of dried cape jujube, it can feel a chewy texture that can be felt in the conventional dried persimmons. Since the fermented jujube has been fermented by lactic acid bacteria, not only the sugar content of the fermented jujube has been increased by the decomposition of carbohydrates, but also the jujube has a new taste and flavor that the jujube has not. The fermented jujube is suitable for immediate consumption as a snack, and can be used in a variety of places such as bread, cake or rice cakes.
Claims (7)
생대추를 적어도 부분적으로 박피하는 단계;
박피된 상기 생대추를 수분함량이 7 내지 30%가 되도록 반건조하는 단계;
반건조된 대추를 멸균하는 단계;
미리 준비된 유산균과 배양액의 혼합 조성물을 상기 대추에 투입하여 교반하는 단계;
교반 후 상기 대추를 발효시키는 단계를 포함하는 것을 특징으로 하는 발효대추 제조방법.In a fermented jujube production method,
At least partially peeling the biotech;
Semi-drying the peeled biopolitics so that the moisture content is 7 to 30%;
Sterilizing the semi-dried jujube;
Adding a mixed composition of a lactic acid bacterium and a culture solution, prepared in advance, to the jujube and stirring the mixture;
And fermenting the jujube after stirring the fermented jujube.
상기 박피하는 단계에서 상기 생대추는 50% 이상 박피되는 것을 특징으로 하는 발효대추 제조방법.The method of claim 1,
Wherein in the peeling step, the biopolishing product is peeled by 50% or more.
상기 건조하는 단계에서 상기 대추의 수분함량은 10 내지 15%가 되는 것을 특징으로 하는 발효대추 제조방법.The method of claim 1,
Wherein the water content of the jujube is 10 to 15% in the drying step.
상기 멸균하는 단계는 100 내지 130℃에서 가열 멸균이 이루어지는 것을 특징으로 하는 발효대추 제조방법.The method of claim 1,
Wherein the sterilization step comprises heating sterilization at 100 to 130 ° C.
상기 유산균은 락토바실러스 플란타륨(Lactobacillus Plantarum), 락토바실러스 불가리커스(Lactobacillus Bulgaricus), 락토바실러스 에시도필러스(Lactobacillus Acidophilus)로 이루어진 그룹 중 선택된 적어도 하나인 것을 특징으로 하는 발효대추 제조방법.The method of claim 1,
Wherein the lactic acid bacterium is at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus bulgaricus, and Lactobacillus acidophilus.
상기 유산균은 락토바실러스 플란타륨(Lactobacillus Plantarum)인 것을 특징으로 하는 발효대추 제조방법.6. The method of claim 5,
Wherein the lactic acid bacterium is Lactobacillus plantarum.
적어도 부분적으로 박피되고, 7 내지 30%의 수분함량을 가지며, 유산균에 의해 발효된 발효대추.In fermented jujube,
At least partially peeled, having a moisture content of 7 to 30%, fermented jujube fermented by lactic acid bacteria.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200059901A (en) * | 2018-11-22 | 2020-05-29 | 박호근 | manufacturing method of a jujube using lactic acid bacteria |
| CN111296797A (en) * | 2020-04-14 | 2020-06-19 | 山西农业大学 | Method and equipment for preparing black dates from semi-red dates |
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
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| KR101012555B1 (en) * | 2008-05-29 | 2011-02-08 | 충청대학 산학협력단 | Method for preparing the functional fermented jujube and it's product |
| KR101428599B1 (en) * | 2009-12-17 | 2014-08-13 | 이광우 | black jujube and the manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200059901A (en) * | 2018-11-22 | 2020-05-29 | 박호근 | manufacturing method of a jujube using lactic acid bacteria |
| CN111296797A (en) * | 2020-04-14 | 2020-06-19 | 山西农业大学 | Method and equipment for preparing black dates from semi-red dates |
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
| CN114947118B (en) * | 2022-04-14 | 2024-01-16 | 新疆农业大学 | Fermented dried date cheese and preparation method thereof |
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