KR20150078737A - Method for manufacturing Cornus Officinalis jam using GABA producing Lactobacillus and lactic acid apple pomace - Google Patents

Abstract

The present invention relates to a manufacturing method of a Cornus officinalis jam using GABA producing lactic acid bacteria and lactic acid fermented apple pomace and, more specifically, to a Cornus officinalis jam comprising GABA using Lactobacillus plantarum as GABA producing lactic acid bacteria. The present invention provides a manufacturing method of Cornus officinalis lactic acid fermented product comprising gamma-aminobutyric acid (GABA) using Cornus officinalis and GABA producing lactic acid bacteria. A functional fermented product comprising GABA as a functional material at high concentrations, dietary fiber, and probiotic lactic acid bacteria can be developed while maintaining unique color, taste, and smell of a Cornus officinalis fruit by using the whole dried product of Cornus officinalis.

Description

[0001] The present invention relates to a method for manufacturing a crude oil jam using a lactic acid bacterium produced by GABA and a lactic acid fermented apple foil,

More particularly, the present invention relates to a method for preparing a germ oil-containing safflower oil using lactobacillus-producing lactobacillus bacterium and lactic acid fermented apple bob, and more particularly, to a method for producing gabapentin gum by using lactobacillus plantarum ( Lactobacillus plantarum ) ≪ / RTI >

It has been found that plants present in the natural environment contain a large amount of functional components having biological control functions such as prevention of disease and suppression of aging, and studies on natural food materials have been actively conducted.

Cornus Officinalis ) is native to southern China and Korea, with yellow flowers blooming earlier than leaves in March and April, and the fruit is long and round, ripening in October. Usually picked ripe cornflakes, dried in the sun for about a week, then remove the seeds are dried again in the sun completely dry. It has been used for a long time in oriental medicine and folk medicine due to its various efficacy and fragrance. It is widely used as a material for alcohol, tea, and hanyang. The components of flesh are cornin, which is known to have parasympathetic stimulation, and glycosides such as moroniside, loganin, tannin, and saponin, and gallic acid gallic acid, linolic acid, palmitic acid, ursolic acid, and other vitamins A and a large amount of sugar. It is believed that corn oil contains 18 minerals and abundant K, Ca, Mg, and amino acids to protect the liver and kidneys. According to the Dong-Bo and the Oriental herb medicine department, it is believed that strong 阴, 肾精,肾气) reinforcement, convergence and is said to have the effect. Dongmong, tinnitus, and menstrual hyperplasia is used as a medicinal, and is also used for folk remedies such as sweat, enuresis. It is also known that there are effects such as stopping sweat, consonant tone and the like if you take it out with a car or a drink.

It has been reported that the pharmacological actions of the extract of corn oil are found to induce various pharmacological actions such as convergence action, diuretic action, anti-allergic function, blood pressure lowering and antibacterial action. In a recent study involving the extract of corn oil, loganin has been shown to be effective in improving memory, and oleanolic acid has been shown to increase the secretion of acetylcholine to promote insulin secretion . In addition, cornuside isolated from the extract of corn oil has been reported to dilate the smooth muscle of blood vessels. Antioxidative substances with active oxygen scavenging ability have anticancer effect on hepatocellular carcinoma or leukemic cell, (polysaccarides) are said to enhance immune function, and moroniside has the effect of preventing neurotoxicity by oxidative stress.

Some studies on antioxidant activity, anticancer activity, separation of flesh by dryness, and the development of Yakju and traditional tea using corn oil have been reported. However, there have been few studies in Korea. Some scientific papers and patents related to corn sour milk have been developed for the simple processing, functional evaluation and development of pulp separation technology. Many companies have sold corn oil as a powder or extract, and have recently reported that the antidiabetic activity (α-glucosidase inhibition) from corn oil is high. Especially, the acidity of marine sour milk is limited due to its strong sour taste, and it is required to develop it as a health material with improved processing ability and functionality through processing or fermentation.

Gamma amino butyric acid (GABA) is a 4-aminobutyric acid, which is produced by a decarboxylation reaction of L-glutamate substrate. Glutamate decarboxylase (glutamate decarboxylase) ; GAD) and is synthesized as a pyridoxid-5'-phosphate dependent pathway. GABA is a nonprotein amino acid that is not found in proteins. It is a neurotransmitter in the brain or spinal cord. It is known as a brain nutrient that promotes blood flow through the brain and promotes brain metabolism and brain memory by increasing oxygen supply to the brain. GABA is known to inhibit neuronal activity as opposed to glutamate activating neurons, and this function has a profound effect on the function and information processing of neurons, especially in sensory brains such as direction sensitivity, angle sensitivity It is also known to coordinate and elaborate exercise functions. GABA stimulates the cerebral blood flow and increases oxygen supply, promotes the metabolism of brain cells, so that the after effects of stroke and cerebral atherosclerosis is improving and is being used as a medicine. As the function of GABA is known, many studies have been made to use it as a functional food material as well as pharmaceuticals. These studies have focused on increasing the content of GABA, which is naturally contained in brown rice, green tea, malt and cabbage have. However, since there is a limit to the production of GABA using natural plant materials, studies using microorganisms are required for mass production.

Apple is a by-product after apple juice. It is a material with high nutritional and dietary fiber content, such as apple minerals. However, since it is easily degraded due to microbial propagation, it is discarded or used as feed in apple juice The use of such by-products is necessary.

Accordingly, the present inventors have made efforts to develop a food material and a product which can be easily ingested by a general person including a natural material containing a large amount of physiologically active substance through a fermentation technique. As a result, the juice of the jujube fruit and the juice cake were heat-treated to kill the microorganism, the pH stability and the acidity were lowered by adding CaCO ₃ , and the lactic acid bacteria were grown therein to promote various physiologically active substances. Lactic acid fermented product containing lactic acid bacterium probiotic which is not heat-treated as a raw material of fermented product was successfully prepared and the present invention was completed by preparing high-concentration GABA and lactic acid fermented apple meal fiber-containing fruit sour milk jam.

Korean Patent No. 10-1319984 (published Dec. 27, 2012)

It is an object of the present invention to provide a process for preparing lactic acid fermented with acidic milk lactic acid containing gamma-aminobutyric acid (GABA) using corn oil and GABA-producing lactic acid bacteria.

It is another object of the present invention to provide a fermented product of lactic acid fermented by the above method.

It is still another object of the present invention to provide a method for preparing GABA-containing crude oil jam by adding lactic acid fermented apple foil to the lactic acid fermented product.

In order to achieve the above object, the inventors of the present invention selected 400 g of dried fruit juice at the time of juicing, diluted 4-fold with 5% sugar water sterilized at 121 캜 for 15 minutes, and immersed in a refrigerator for 24 hours. Then, the juice was squeezed by using a low-speed squeeze-type juicer, and the juice was mixed with the juice paste to make a paste. The paste was diluted 1, 2, and 5 times with distilled water. During fermentation, 0.5% CaCO ₃ was added for pH stability and 2% MSG was added for GABA production. Yeast extract (yeast extract) was added in concentration to supplement the nutrient source. Homogenization was carried out at 4,500 rpm for 10 minutes in order to homogenize the mixed ingredients and acidity. The microorganisms were heat treated in a constant temperature water bath at 80 ° C. for 30 minutes, and then treated with Lactobacillus plantarum ) was added for 1 day and starter was added for 1 day. 1% of MSG, 0.5% of yeast extract and 0.5% of CaCO ₃ were uniformly mixed in the fermented fruit juice, and the mixture was heat-treated at 85 ° C for 30 minutes to obtain Lactobacillus plantarum Plantarum ) was inoculated in the range of 0, 5, and 10%, lactic acid fermented apple foil fermented at 30 ℃ for 3 days, added with 1.5% of pectin and 40% of sugar, and heat treated at 100 ℃ for 40 minutes. Were prepared and analyzed (Fig. 1).

The present invention relates to a method for producing a fermented soybean oil, comprising the steps of: (1) immersing corn oil in a sterilized sugar solution; (2) a step of preparing a diluted liquid of corn oil by juicing and diluting the pickled corn oil with water; (3) 0.1 to 0.5 parts by weight of CaCO ₃ , 1 to 5 parts by weight of monosodium glutamate (MSG), and 0.5 to 5 parts by weight of yeast extract are added to 100 parts by weight of the whole diluted squash liquid, ; (4) heat-treating the mixture mixed in the step (3); And (5) a step of inoculating a lactic acid bacteria starter into the heat-treated mixture, followed by culturing and fermenting the lactic acid bacteria starter to a fermented product of gamma-aminobutyric acid (GABA) -containing lactic acid lactic acid.

Specifically, the dilution of the diluted crude oil of step (2) is 1 to 10 times, and the heat treatment in step (4) is performed at 70 to 90 ° C for 30 to 60 minutes.

Specifically, the lactic acid bacteria is Lactobacillus plan tareom (Lactobacillus plantarum ). The Lactobacillus plantarum used in the examples of the present invention plantarum) strain is Lactobacillus plan tareom (Lactobacillus plantarum K154 (KACC91727P) was purchased from Korea Food Research Institute.

Specifically, the fermentation in the step (5) is characterized by fermentation at 25 to 30 DEG C for 48 to 72 hours.

In the present invention, the term "starter" refers to a culture medium of microorganisms used for producing a fermented product. Therefore, the types of starter microorganisms determine the characteristics of the product and have an important influence on the quality of the product. Bacteria, fungi, yeast, etc., which are used as starters in microorganisms, can be used alone or in combination.

The present invention also provides a fermented product of lactic acid fermented by the above method.

In addition, the present invention provides a method of preparing a fermented product of corn oil lactic acid, wherein preferably 1 to 10 parts by weight of a fermented lactic acid fermented apple, 1 to 3 parts by weight of pectin, And 20 to 50 parts by weight of sugar, and heating the resulting mixture. However, the present invention is not limited thereto.

The present invention relates to a method for preparing ganoderma lucidum using GABA-producing lactic acid bacteria and lactic acid fermented apple foil. The present invention aims at the development of functional foods containing GABA by lactic acid fermentation using lactic acid bacteria of Kimchi, We tried to develop a functional fermented product containing functional acid GABA and probiotic lactobacillus while preserving the inherent color, flavor and aroma of corn oil.

Fig. 1 is a diagram illustrating a fermentation process of lactic acid and production of a jam.
FIG. 2 is a graph showing the activity of Lactobacillus plantarum ) K154.
Fig. 3 shows the chromaticity change according to the heat treatment time of the acid water.
FIG. 4 shows pH and acidity changes of lactic acid fermentation with citric acid according to 0.5% CaCO ₃ addition.
FIG. 5 shows changes in pH and acidity according to dilution drainage of corn syrup juice added with 2% MSG.
FIG. 6 shows the results of GABA test according to the dilution ratio of 2% MSG-added corn oil. ¹⁾ Fermentation time (days), ²⁾ Control group: No MSG, ³⁾ Milk paste paste dilution.
Fig. 7 shows the GABA test results of the fermented product of 2-fold dilution of the crude saponin added with 2% MSG. TLC results after developing twice in developing solvent.
Figure 8 shows the pH and acidity change of diluted juice of fermented product of fermented corn oil with 0.5% yeast extract.
Fig. 9 shows the results of GABA test for diluted multiples of lactic acid fermented with added 0.5% yeast extract. ¹⁾ Fermentation time (days), ²⁾ Dilution factor.
Fig. 10 shows changes in pH and acidity of diluted juice of lactic acid fermented with the addition of 1% yeast extract.
Fig. 11 shows the results of GABA test for the dilution ratios of fermented product of lactic acid fermented with added 1% yeast extract. ¹⁾ Fermentation time (days), ²⁾ Milk paste paste dilution multiples.
Fig. 12 shows changes in pH and acidity of the fermented product of lactic acid fermented with yeast extract by concentration.
Fig. 13 shows GABA test results of lactic acid fermented with a two-fold dilution of yeast extract by concentration.
14 shows the results of GABA analysis of the fermentation jam of lactic acid lactic acid fermented with lactic acid fermented apple bran.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> Growth of microorganisms and GABA  exam

Lactobacillus plantarum with excellent GABA productivity ( Lactobacillus plantarum K154 strain (KACC91727P) was purchased from Korea Food Research Institute. In order to utilize lactic acid bacteria for fermentation, a single colony grown on MRS agar medium was inoculated using the MRS liquid medium shown in Table 1 and cultured at 30 ° C. for 24 hours.

Composition of MRS medium  ingredient Component Ratio (grams / liter)  Proteose Peptone # 3  10.0 Beef extract  10.0 Yeast extract 5.0 Dextrose 20.0 Polysorbate 80 1.0 Ammonium citrate 2.0 Sodium acetate 5.0 Magnesium sulfate 0.1 Manganese sulfate  0.05 Dipotassium phosphate 2.0

In order to confirm the GABA production ability of lactic acid bacteria, one platinum was inoculated into the MRS medium and the MRS medium containing 0.5% MSG, respectively, and the culture was conducted for 48 hours. TLC (Thin Layer Chromatography) was used to confirm GABA production (Fig. 2).

< Example  2> dried fermented milk and fermentation diluent  analysis

Table 2 shows the results of the analysis of the dried corn oil and the sugar beet extract. The moisture content was 74.41%, the sugar content was 18.7%, the moisture content was 18.17%, the sugar content was 58.0 Brix, the pH was 3.2 and the acidity was 15.53%. ° Brix, pH 3.31, and acidity 3.77%. The acidity of the fermented lactic acid fermented with lactic acid was low and its moisture content was low. Therefore, the fermented lactic acid fermented with lactic acid was 4 times diluted with 5% sugar water. After immersion, the mixture was made into a paste state using a homogeniger, which was diluted and fermented.

Physicochemical analysis of dried cornstarch after sugar-picking Dried figs Pickled corn sour milk Water content (%) 18.17 ± 0.01 74.41 ± 0.01 Brix (° Brix) 58 18.70 + - 0.42 pH 3.2 ± 0.01 3.31 ± 0.01 Acidity (%) 15.53 + - 0.12 3.77

< Example  3> Optimization of heat treatment time for lactic acid fermentation

Lactic acid fermentation was not performed without heat treatment in order to minimize the color change of fruit pulp. Bacillus strains that simultaneously produce lactic acid bacteria and viscous substances have come up at the same time. Therefore, pH, sugar content, number of viable cells were changed. Minimal changes in color of corn oil and suitable time for microbial death were investigated.

The acidity of acid fermented paste was 3.30, the acidity was 2.70%, the sugar content was 12.73 ° Brix, and the viable cell count was 2.18 × 10 ² CFU / g. The physicochemical changes and the number of viable cells were measured after 0, 15, 30, 45, and 60 minutes of heat treatment in the constant temperature water bath at 80 ℃. The number of viable cells remaining after the heat treatment was 2.18 × 10 ² CFU / g, 1.1 x 10 &lt; / RTI &gt; No microorganisms were detected in the CFU / g, 30 min heat treatment (Table 3). The results of the chromaticity measured to see the change in color are shown in Fig. As the heat treatment time was longer, pH and acidity showed similar values, but the chromaticity showed a tendency that the L value decreased and the a and b values increased from 45 minutes.

Changes in the number of viable cells after heat treatment of corn oil (CFU / g) Heat treatment time (min) 0 15 30 45 60 2.18 × 10 ² 1.1 x 10 ND ^{1 )} ND ND

¹⁾ ND: Not detected.

< Example  4> CaCO ₃  Optimization of lactic acid fermentation by addition

Table 4 shows the results of pH change by adding CaCO ₃ to an acidic milk paste. CaCO ₃ as a neutralizing agent has a high nutrient adsorption and cell wall strengthening ability. Therefore, the acidity of the corn syrup juice is 3.37% and it is difficult to grow lactic acid bacteria. Therefore, CaCO ₃ is added to lower the acidity and to improve the pH stability. CaCO ₃ was added to the solution by concentration. The pH of citrus juice added with 0.5% CaCO ₃ increased from 3.2 to pH 4.53 and the acidity decreased from 3.37% to 2.11% (Table 4), indicating that physicochemical and physical properties were appropriate.

PH change of corn oil according to CaCO ₃ concentration CaCO ₃ Concentration (%) Dilution factor 1x Twice 5 times 10 times 0 3.2 3.27 3.27 3.32 0.1 3.47 3.96 3.96 4.6 0.2 3.74 4.68 4.68 5.38 0.3 4.02 5.2 5.2 6.23 0.4 4.29 5.45 5.45 7.35 0.5 4.53 5.53 5.53 8.02

< Example  5> CaCO ₃ , Juice  Lactic Acid Fermentation by Dilution Multiples

As a result of the fermentation of perilla juice by adding 0.5% of CaCO ₃ to the juice of corn oil, the lactic acid bacteria were fermented at a concentration of 2.5 × 10 ⁷ CFU / day in the diluted juice from 5.0 × 10 ⁶ CFU / g to 2 days, g, and decreased to 7.0 × 10 ⁶ CFU / g on the third day The 2-fold diluted fermented product was significantly increased from 3.1 × 10 ⁷ CFU / g to 1.1 × 10 ⁹ CFU / g, and was maintained until the third day (Table 5).

0.5% CaCO ₃ Changes in the number of viable cells (CFU / g) Fermentation time (days) Dilution factor One 2 5 0 5.0 × 10 ⁶ 3.1 × 10 ⁷ 3.5 × 10 ⁷ One 5.3 × 10 ⁶ 1.3 x 10 ⁹ 1.3 x 10 ⁹ 2 2.5 x 10 ⁷ 1.4 x 10 ⁹ 9.8 x 10 ⁸ 3 7.0 × 10 ⁶ 1.1 × 10 ⁹ 1.0 x 10 ⁴

As shown in Table 6 and FIG. 4, when the pH and the acidity were measured, it was found that the fermented product with two times of dilution greatly increased from 0.31% to 0.82% on the third day, producing the most acid. On the other hand, in Table 6, the pH tended to be increased in the undiluted solution even though the acidity was increased, suggesting that the pH did not decrease due to the pH buffering action of CaCO ₃ . In conclusion, 0.5% of CaCO ₃ was added to corn oil paste, and it was judged that the fermented lactic acid fermented after lactic acid fermentation after 2 times dilution increased pH stability and lactic acid bacteria growth condition.

Changes of pH and acidity according to dilution drainage of corn oil added with 0.5% CaCO ₃ Dilution factor Fermentation time (days) 0 One 2 3 pH One 3.28 3.31 3.31 3.33 2 4.99 4.53 4.19 4.04 5 6.45 6.27 5.27 4.57 Acidity
(%) One 2.11 2.01 2.33 2.39 2 0.31 0.37 0.61 0.82 5 0.06 0.06 0.11 0.23 Sugar content
(° Brix) One 11.90 11.80 11.75 11.65 2 7.00 7.03 6.85 6.75 5 2.60 2.67 2.60 2.50

< Example  6> MSG  2% Lactic acid Fermented GABA  Content analysis and physicochemical analysis

To maximize the GABA production of MSF-supplemented lactic acid fermented with MSG, determine optimal conditions for maximization of GABA production according to dilution of acidic milk paste, lactic acid bacteria yeast extract concentration, and MSG concentration Experiments were carried out. After heat-treating the acidic fruit paste, a total volume of 0.5% CaCO ₃ was added, and MSG 2% of the total volume was added in the same volume to see how the MSG was converted, and the acidified milk juice was diluted I saw it in effect.

The number of viable cell counts was determined by the 10-step dilution method on the MRS agar plate culture medium by collecting the fermented milk of the fermented milk, and is shown in Table 7. The results shown in FIG. 5 show that the pH also decreased from 4.56 to 4.20 due to the formation of acid in the fermentation product diluted twice and the total acidity increased from 0.57% to 1.21%.

Changes in the number of viable cells (CFU / g) according to the dilution ratio of 2% MSG added corn oil juice Dilution factor Fermentation time (days) 0 One 2 3 One 4.0 × 10 ⁷ 1.2 × 10 ⁹ 1.3 x 10 ⁹ 1.5 × 10 ⁸ 2 3.5 × 10 ⁷ 9.5 × 10 ⁸ 1.3 x 10 ⁹ 1.1 × 10 ⁹ 5 4.1 × 10 ⁷ 5.0 × 10 ⁸ 7.0 × 10 ⁸ 1.2 × 10 ⁸

In order to analyze the GABA production ability in such a fermented product, analysis using TLC was performed and it is shown in Fig. As shown in FIG. 6, GABA could not be confirmed because it was not clearly developed. The optimum fermented product was developed once, completely dried, and developed again to the developing solvent once again as shown in FIG. As a result, the MSG was developed close to the MSG line and the GABA spot was confirmed. However, in kimchi and yogurt, Lactococcus lactis subsp. lactis was isolated and compared with the report that 3.68 g of GABA was produced per liter in the MRS medium containing 1% MSG. Therefore, yeast extract (yeast extract), which is helpful for the growth of lactic acid bacteria, And fermentation was carried out.

< Example  7> GABA Production capacity  Fermentation with yeast extract for maximization

In order to maximize GABA production ability by accelerating fermentation of lactic acid fermentation of acid fermented paste, increasing viable cell count and supplying nutrients, yeast extract was added to each concentration to investigate its effect. For comparison with the previous experiment, 2% MSG was added in the same manner, and 0.5% yeast extract was added to the mixture. As a result, the viable cell count was maintained at 10 ⁹ CFU / g from all dilutions to the third day (Table 8).

Changes in the number of viable cells per dilution of fermented lactic acid fermented with 0.5% yeast extract (CFU / g) Dilution factor Fermentation time (days) 0 One 2 3 One 3.3 × 10 ⁷ 1.9 × 10 ⁹ 2.1 × 10 ⁹ 2.3 × 10 ⁹ 2 3.3 × 10 ⁷ 4.1 × 10 ⁹ 3.3 × 10 ⁹ 2.4 × 10 ⁹ 5 3.3 × 10 ⁷ 2.7 × 10 ⁹ 2.4 × 10 ⁹ 2.6 x 10 ⁹

Total acidity increased up to 0.64% in the fermented product with no dilution of yeast extract (yeast extract) but increased to 1.07% in the fermented product with 0.5% yeast extract And increased to 1.20% in the 5-fold diluted fermented product (Table 9 and Figure 8). As the fermentation time increased, the sugar content decreased by 0.7 ° Brix, indicating that yeast extract was consumed while lactic acid bacteria were growing (Table 9).

PH, acidity and sugar content of lactic acid lactic acid fermented with 0.5% yeast extract Dilution factor Fermentation time (days) 0 One 2 3 pH One 4.11 4.03 4.06 4.02 2 4.62 4.09 4.10 4.04 5 5.87 4.20 4.21 4.13 Acidity
(%) One 2.41 2.34 2.48 2.79 2 0.90 1.65 1.61 1.97 5 0.18 1.22 1.22 1.38 Sugar content
(° Brix) One 17.85 17.50 17.60 17.40 2 10.50 10.50 9.90 9.95 5 6.25 5.60 5.80 5.55

Based on these results, GABA production ability was analyzed, and 0.5% yeast extract was added, and GABA spot was increased from the 2-fold diluted fermentation to the 2nd day of fermentation. On the 2nd day and on the 3rd day, Showed similar spot size, which was less than 5 ㎍ of GABA standard.

Fermentation was performed by adding 1% yeast extract at a higher concentration. As a result, the viable cell count was maintained at 10 ⁹ CFU / g by day 3, similar to that of yeast extract (yeast extract) of 0.5% (Table 10).

Changes in the number of viable cells per dilution of lactic acid lactic acid fermented with 1% yeast extract (CFU / g) Dilution factor Fermentation time (days) 0 One 2 3 One 3.4 × 10 ⁷ 1.3 x 10 ⁹ 1.5 x 10 ⁹ 1.9 × 10 ⁹ 2 3.1 × 10 ⁷ 3.3 × 10 ⁹ 3.0 × 10 ⁹ 2.9 × 10 ⁹ 5 3.5 × 10 ⁷ 3.7 × 10 ⁹ 3.2 × 10 ⁹ 2.3 × 10 ⁹

The acidity of the fermented product diluted 2 times with 1% yeast extract increased 1.02% from 1.07% to 1.09%, and increased 1.07% with 0.5% yeast extract Almost similar results were obtained (Table 11 and Figure 10).

PH, acidity and sugar content of lactic acid lactic acid fermented with 1% yeast extract Dilution factor Fermentation time (days) 0 One 2 3 pH One 4.06 4.06 4.06 3.98 2 4.65 4.19 4.06 3.98 5 5.66 4.31 4.17 4.14 Acidity
(%) One 2.49 2.3 2.49 2.78 2 1.07 1.54 1.9 2.09 5 0.28 1.05 1.3 1.4 Sugar content
(° Brix) One 18 17.6 17.4 17.5 2 10.8 10.7 10.35 10.35 5 6.35 6.1 6.35 6.4

The TLC results of GABA production showed that the GABA spots of the 2 - fold diluted fermentations were most prominent and appeared to be between 1 and 5 μg when compared to the GABA standard. The result was similar to that of yeast extract (0.5%) (FIG. 11).

Yeast extracts (yeast extract) were added at 2% and 5%, respectively, for optimal nutrient dilution. GABA was fermented for up to 2 days on the basis of previous results that no longer increase after the second day.

As shown in Table 12, the number of viable cells was increased to 10 ⁹ CFU / g on the second day, and pH was 4.27 and 4.28 in the case of yeast extract (yeast extract) added at 2% and 5% Respectively. The acidity increased by 0.31% to 1.58-1.89% in the case of 2% addition, and increased by 1.05% to 1.61-2.66% in the case of 5% addition (Table 13). Fig. 12 shows the results of comparing the GABA content using TLC to determine the GABA content according to yeast extract concentration. MSG was abundant until the 2nd day of fermentation, and GABA content was not high compared with the standard. As a result, GABA was deeper than 0.25%, which is 0.3% It is expected to contain up to 0.6% of undiluted undiluted solution.

Changes in viable cell counts of lactic acid lactic acid fermented with fermented yeast extract (yeast extract) Yeast extract
Concentration (%) Fermentation time (days) 0 One 2 2 3.2X10 ⁷ 1.1X10 ⁸ 3.1X10 ⁹ 5 3.2X10 ⁷ 3.7X10 ⁸ 3.4X10 ⁹

Changes in pH, acidity and sugar content of lactic acid lactic acid fermented with yeast extract Y.E concentration (%) Fermentation time (days) 0 One 2 pH 2 4.36 4.29 4.27 5 4.45 4.37 4.28 Acidity
(%) 2 1.58 1.75 1.89 5 1.61 2.23 2.66 Sugar content
(° Brix) 2 13.85 13.40 13.15 5 16.20 16.25 16.65

< Example  8> Lactic acid fermentation Apple  Physicochemical properties and GABA  analysis

1% of MSG, 0% of yeast extract, 0.5% of CaCO ₃ and 0.5% of CaCO ₃ were added to the mixture, and the mixture was heat-treated at 85 ° C for 30 minutes to obtain lactose Bacillus planarum ( Lactobacillus plantarum ) was inoculated at 2% and fermented at 30 ℃ for 3 days.

As shown in Table 14, when the yeast extract was added at 0% and 0.5%, the pH was 6.45 and 3.98 at the third day of fermentation, respectively. It was found that the fermentation was more evident under the condition of 0.5% yeast extract And the acidity also increased to 1.93%. On the third day of fermentation, the viable cell counts were decreased to 6.21 × 10 ⁶ and 2.06 × 10 ⁸ CFU / mL, respectively, with 0.5% yeast extract added. Respectively. GABA contents were determined by diluting lactic acid fermented apple foil with distilled water three times. As a result, the GABA contents were 0.17% and 0.3% on the 3rd day of fermentation with 0, 0.5% yeast extract, respectively. extract, the GABA content was increased (Fig. 14).

PH, acidity and viable cell count of fermented apple poultic acid supplemented with yeast extract Y.E concentration (%) Fermentation time (days) 0 One 2 3 pH 0 6.65 6.47 6.45 6.45 0.5 6.13 4.18 4.04 3.98 Acidity
(%) 0 0.09 0.09 0.09 0.09 0.5 0.18 1.62 1.8 1.93 Viable cell count
(CFU / mL) 0 0 6.50 x 10 ⁷ 1.5 x 10 ⁷ 6.21 × 10 ⁶ 0.5 0 5.35 x 10 ⁸ 4.95 × 10 ⁸ 2.06 x 10 ⁸

< Example  9> Lactic acid fermentation Apple pie  Physicochemical properties of lactic acid fermented jam, GABA  Analysis and sensory evaluation

The water content and the dietary fiber content of apple pomace were 74.6% and 42.91%, respectively, and 5% and 10% of lactic acid fermented apple pomace were used for jam preparation. In addition, 1.5% of pectin and 40% of sugar were added to the weight of sour milk, and the jam was prepared by heating at 100 ° C for 40 minutes.

As a result, pH 4.21 was observed under the condition of adding apple pomphlet, and the acidity tended to decrease with increasing apple pomphlet concentration (Table 15). The viable cell counts were not detected by heat treatment, and the sugar content measured by the electronic refractometer was 53 and 50 ° Brix, respectively, at 5 and 10% added with apple. Using Brookfield viscometer LV model, spindle number 4 was measured at rpm of 0.3 and measured with conversion table. The results were 3.0 × 10 ⁵ , 1.68 × 10 ⁶ , 1.05 × 10 ⁶ mPa · s.

Physicochemical Properties of Fermented Jam of Lactic Acid Added with Apple Pak Apple pomace concentration pH Acidity
(%) Viable cell count
(CFU / mL) Sugar content
(° Brix) Viscosity
(mPa · s) 0% 4.18 2.16 0 42 3.0 × 10 ⁵ 5% 4.21 2.12 0 53 1.68 × 10 ⁶ 10% 4.21 1.98 0 50 1.05 × 10 ⁶

2 days after fermentation of lactic acid fermented with GABA-producing lactic acid bacterium, the amount of GABA was measured by TLC after 4 days of dilution of the jam prepared by adding apple pak at a concentration of 0 to 10% and adding 1.5% of pectin and 40% of sugar (Fig. 15). As a result, there was no difference in the content of GABA according to the presence or absence of apple pomace, and it was found that the GABA content was about 0.5% when the GABA content of mozzarella jam was converted under all conditions.

Ten trained panels were selected and the sensory evaluation of the edible spearmint oil jam added with apple pomace was carried out using the 5-point method. The color and sweetness did not show any significant difference in all conditions, and the texture of the jam was found to be good by acquiring 4.1 points under the condition of adding 5% of apple. In addition, 5% addition of 5% apple cake was obtained in the preference degree, and 5% addition of apple cake was good for the production of lactic acid lactic acid fermentation jam made with lactic acid fermented apple.

Lactic acid fermentation apple blend added acidity milk lactic acid fermentation jam sensory evaluation Apple pomace concentration 0% 5% 10% color 3.4 3.2 3.3 Incense 2.7 3.3 3.4 Sour taste 2.6 3.0 3.1 Sweet taste 3.2 2.9 2.8 Texture 2.8 4.1 3.0 Overall likelihood 3.1 3.5 2.7

Claims (7)

(1) immersing corn syrup in a sterilized sugar solution to make sugar;
(2) a step of preparing a diluted liquid of corn oil by juicing and diluting the pickled corn oil with water;
(3) 0.1 to 0.5 parts by weight of CaCO ₃ , 1 to 5 parts by weight of monosodium glutamate (MSG), and 0.5 to 5 parts by weight of yeast extract are added to 100 parts by weight of the whole diluted squash liquid, ;
(4) heat-treating the mixture mixed in the step (3); And
(5) A method for producing a fermented product of gamma-aminobutyric acid (GABA) -containing lactic acid lactic acid comprising inoculating a lactic acid bacteria starter into the heat-treated mixture, followed by culturing and fermenting. The method for producing lactic acid fermented acid according to claim 1, wherein the dilution of diluted crude acidic milk in step (2) is 1 to 10 times. The method according to claim 1, wherein the heat treatment in step (4) is performed at 70 to 90 ° C for 30 to 60 minutes. The method of claim 1, wherein the lactic acid bacterium is a Lactobacillus plantarum strain. The method according to claim 1, wherein the fermentation in step (5) is fermented at 25 to 30 DEG C for 48 to 72 hours. A fermented product of lactic acid fermented by the method according to any one of claims 1 to 5. (1) immersing corn syrup in a sterilized sugar solution to make sugar;
(2) a step of preparing a diluted liquid of corn oil by juicing and diluting the pickled corn oil with water;
(3) 0.1 to 0.5 parts by weight of CaCO ₃ , 1 to 5 parts by weight of monosodium glutamate (MSG), and 0.5 to 5 parts by weight of yeast extract are added to 100 parts by weight of the whole diluted squash liquid, ;
(4) heat-treating the mixture mixed in the step (3);
(5) inoculating the heat-treated mixture with a lactic acid bacteria starter, culturing and fermenting the mixture; And
(6) adding 1 to 10 parts by weight of lactic acid fermented apple blossom, 1 to 3 parts by weight of pectin and 20 to 50 parts by weight of sugar to 100 parts by weight of the whole fermented fermented acidic milk lactic acid fermented product, and heating, Method of manufacturing jams.

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