KR20150083209A - Method for producing fermented milk and dressing using sea mustard or sea tangle extract - Google Patents

Abstract

The present invention relates to a manufacturing method of a fermented milk using extracts of seaweed or kelp wherein the extract of the seaweed or kelp is made by the following steps of (a) adding water to powders of seaweed or kelp, extracting extracts of seaweed or kelp and manufacturing extracts of kelp or seaweed; and (b) adding lactic acid bacteria and the extract of seaweed or kelp of the (a) step to powdered skim milk and fermenting the same, a fermented milk manufactured by using the extract of seaweed or kelp and a dressing including the fermented milk.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing fermented milk and dressing using sea mustard or sea tangle extract,

(A) preparing a wakame or sea tangle extract by adding water to a seaweed or sea tangle powder; And (b) fermenting the skimmed milk powder obtained by adding the seaweed or kelp extract and the lactic acid bacteria prepared in the step (a), and then fermenting the fermented milk. And a dressing containing the fermented milk.

In modern times, due to the influx of western culture in Korea, the health of Koreans due to high blood pressure, hyperlipidemia, constipation, chronic gastric ulcer, stomach cancer, colon cancer, . In recent years, interest in natural materials has increased in everyday foods and interest in the development of foods using herbal ingredients has been increasing as the tendency to focus on tertiary function related to health has increased. Safety for Food Additives Health-oriented food development has been proceeding variously due to changes in awareness of health, changes in food consumption and the food industry, and functional foods for health maintenance have also been commercialized in preferential foods.

Fermented milk is a fermented milk product that is fermented using crude oil as a raw material and fermented with a lactic acid bacterium as a starter. By adding juice or flavoring thereto, the fermented milk means that the fermented milk is made to be suitable for drinking by strengthening sour taste and flavor. It is a food with excellent nutritional value because it contains lactic acid, peptone, peptide and lactic acid bacteria components due to the action of lactic acid bacteria in addition to the crude oil component as the main ingredient. Lactic acid bacteria is a kind of microorganism that can be used by human beings as lactic acid bacteria such as glucose or lactose by producing β-galactosidase to produce lactic acid. It is largely classified into Lactobacillus, Lactococcus , Streptococcus spp., Leuconostoc spp., And Pediococcus spp. Lactic acid bacteria have been widely used for the purpose of improving food preservability and enhancing flavor due to various metabolites. The drinking effect of fermented milk has been reported to have various health promotion effects such as improvement of nutritional value of food, effect of dressing by intestinal proliferation of lactic acid bacteria, lowering of cholesterol in blood, immunity enhancement, and anticancer. Because of this health promoting effect, fermented milk has been recognized as a representative health drink that is closely related to the health of modern people, and has developed into a highly palatable food all over the world. Since the scientific identification of the usefulness of fermented milk, the consumption of fermented milk has increased rapidly, and in recent years, along with the growing worldwide interest in health functional foods, its functionality has been increasing not only in the intestinal health but also in diabetes associated with major organs such as the stomach or liver , Hyperlipemia, and other metabolic diseases. In particular, the demand for yogurt has been increasing worldwide as it attracts interest as a health food, and the domestic demand for yogurt having a high solid content and a high number of lactic acid bacteria has been continuously increasing for several years. According to the industry, the market for fermented milk has decreased by 20%, while that of liquid and drink products has decreased by 20%. The total market for fermented milk is expected to increase to 1.3 trillion won. In addition, since fermented milk products are nutritionally superior foods for fermentation milk, various kinds of supplementary ingredients can be added, and therefore, studies for producing yogurt having better physiological activity have been made by adding a supplementary ingredient which is helpful for functional enhancement . Studies on the functional and fermentation characteristics of green tea with antioxidant effect, garlic with anticancer and anti - thrombotic effect, fermented milk with Paekcheoncho, Saururus chinensis, etc. Were reported, and grains such as rice, barley, yulmu and buckwheat were added by saccharification Studies on the fermentation characteristics of fermented milk have also been reported.

Seaweed is a health food, has unique flavor and palatability, has unique chewiness, and has been used in Korea as a main street or as a variety of cooking forms and has been a favorite. Especially, it is an essential food for the recovery of the health of the mother after giving birth. It is used as a local food for the recovery of mother after giving birth and promotion of lactation. And the like. In addition, the seaweed is an alkaline health food rich in minerals such as Na, K, Ca, Mg, P and S, dietary fiber, linoleic acid, and vitamins.

The kelp is good in palatability due to its unique taste and flavor. It is used as a seasoning material which affects noodles such as reproductive foods, noodles, udon noodles, and various soup stocks. Kelp promotes the excretion of waste products from ancient times, and is known to be a health food that not only has effects on hypertension, arteriosclerosis, thyroid gland, nephritis but also inhibits the proliferation of cancer cells and prevents aging. In addition, kelp contains a large amount of minerals involved in various metabolic activities in the body and iodine, which is a major component of thyroid hormone.

In particular, alginic acid, a viscous polysaccharide contained in seaweed and sea tangle, has been reported to have high efficacy against the prevention of blood pressure and diabetes, as well as efficacy of inhibiting the excretion of heavy metals and radioactive substances, lowering cholesterol, obesity and constipation. In addition, fucoidan contained in seaweed and sea tangle is excellent in improving blood flow such as anti-cancer, anti-cholesterol, inhibition of blood coagulation, and blood pressure control, and has been found to be effective for improving lipid metabolism. However, seaweed and kelp are very vulnerable because they are very difficult to distribute in the biological state. Most seaweed and kelp consumption patterns in Korea are used for simple processing.

Korean Patent Laid-Open Publication No. 2013-0035594 discloses a process for producing fermented milk containing an extract of Snow Flower Cordyceps sinensis as an active ingredient, and Korean Patent Laid-Open Publication No. 2013-0131019 discloses a process for producing fermented milk using an antioxidative substance derived from Pseudomonas sp. , And the production method of the fermented milk and the dressing using the seaweed or sea tangle extract of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a fermented milk and a processed seaweed containing seaweed or sea tangle in the production of a processed food containing the fermented milk and the sea tangle extract containing various nutrients beneficial to human health, And a fermented milk using the seaweed or sea tangle extract having improved quality and consumer preference, and a processed food containing the fermented milk, wherein the fermented milk contains the nutritional components of the fermented milk and the fermented milk, And a manufacturing method thereof.

To solve the above-mentioned problems, the present invention provides a method for producing a seaweed or sea tangle extract, comprising the steps of: (a) adding water to a seaweed or sea tangle powder and extracting it to prepare a seaweed or sea tangle extract; And (b) fermenting the defatted powdered milk by adding the prepared seaweed or kelp extract and lactic acid bacterium in step (a), and then fermenting the fermented milk by using the seaweed or sea tangle extract .

The present invention also provides fermented milk using the seaweed or sea tangle extract prepared by the above method.

The present invention also provides a dressing containing the fermented milk.

The fermented milk prepared by adding the seaweed or sea tangle extract according to the method of the present invention not only improves flavor and palatability, but also has a physiological activity effect such as various antioxidant and anti-diabetic activities of seaweed or sea tangle, effectively added to the fermented milk, It is possible to provide the fermented milk having improved taste and taste as well as the nutritional requirements of the consumers as compared to the fermented milk. Various processed foods such as dressing can be manufactured using the fermented milk. In addition, although the seaweed and kelp are consumed in a simple processing form, they can be easily prepared in the form of various foods such as fermented milk or dressing using seaweed or kelp, which is advantageous in that they can be easily consumed in seaweed and kelp.

Fig. 1 shows a photograph of a dressing in which the blending ratio of mayonnaise and fermented milk is varied.
SFD0: dressing with no added fermented milk, SFD1: dressing with 10:50 ratio of fermented milk and mayonnaise, SFD2: dressing with 20:40 ratio of fermented milk and mayonnaise, SFD3: dressing with 30:30 ratio of fermented milk and mayonnaise , SFD4: dressing prepared by mixing fermented milk and mayonnaise in a ratio of 40:20, SFD5: dressing mixed with 50:10 ratio of fermented milk and mayonnaise, SFD6: dressing prepared by blending fermented milk and mayonnaise in a 60: 0 ratio
FIG. 2 is a graph showing changes in pH of fermented milk added with hot-water extract of seaweed or kelp in accordance with fermentation time. FIG.
FIG. 3 is a graph showing changes in acidity of fermented milk added with hot-water extract of seaweed or kelp in accordance with fermentation time.
FIG. 4 is a graph showing changes in the number of lactic acid bacteria according to fermentation time of fermented milk added with hot-water extract of seaweed or kelp.
FIG. 5 is a graph comparing the viscosity of fermented milk fermented for 16 hours by adding waxy or kelp hot water extract.
FIG. 6 is a graph comparing the DPPH radical scavenging activity of fermented milk fermented for 16 hours by addition of hot-water extract of seaweed or kelp.
FIG. 7 is a graph comparing the ABTS radical scavenging activity of fermented milk fermented for 16 hours by addition of hot-water extract of sea mustard or sea tangle.
FIG. 8 is a graph comparing SOD-like activities of fermented milk fermented for 16 hours by addition of hot-water extract of seaweed or kelp.
9 is a graph showing the effect of fermented milk fermented for 16 hours in the presence of? -Glucosidase Inhibition activity.
SM-0.5: fermented milk containing 0.5% of marine extract, 0.5% of marine extract, 0.1% of fermented milk containing added seaweed extract, : ST-0.3: koji extract 0.3% fermented milk, ST-0.5: sea tangle extract 0.5% added fermented milk.

In order to achieve the object of the present invention,

(a) adding water to a seaweed or sea tangle powder and extracting it to prepare a seaweed or sea tangle extract; And

(b) fermenting the defatted powdered milk by adding the prepared seaweed or kelp extract and lactic acid bacterium in the step (a), and then fermenting the fermented milk.

In the method for producing fermented milk using the seaweed or sea tangle extract of the present invention, the water or sea tangle extract of step (a) is preferably added to the seaweed or kelp powder at a ratio of 4 to 6: 80 to 120, To 130 ° C. and 1.2 to 1.8 atm for 10 to 20 minutes. More preferably, water is added to the seaweed or kelp powder at a ratio of 5: 100 by weight, and then the mixture is stirred at 121 ° C. and 1.5 atm for 15 minutes Can be prepared by extraction. The seaweed or kelp extract extracted under the conditions of high temperature and high pressure as described above can be prepared by extracting a large amount of various inorganic components derived from marine or sea tangle, dietary fiber, iodine, and functional polysaccharide components and using the seaweed or sea tangle extract to produce fermented milk The fermented milk could be prepared with improved functionality.

In addition, in the method for producing fermented milk using the seaweed or sea tangle extract of the present invention, the lactic acid bacterium of step (b) may be selected from the group consisting of Lactobacillus acidophilus), Streptococcus Thermo filler's (Streptococcus thermophilus ) and Be a Bifidobacterium one or more lactic acid bacteria selected from the group consisting of (Bifidobacterium). However, not limited to this.

In addition, in the method for producing fermented milk using the seaweed or sea tangle extract of the present invention, the wakame extract or kelp extract of step (b) may be added in an amount of 0.2 to 0.4% based on the volume of the prepared fermented milk, 0.3% can be added. As described above, when the fermented milk is prepared by adding an appropriate amount of the seaweed or sea tangle extract, the fermented milk can be made into fermented milk suitable for the taste of the consumers, while promoting the growth of the lactic acid bacteria and having the viscosity of the fermented milk. However, when the added amount of the seaweed or sea tangle extract is more than the above range, there is a problem that the pungent taste and salty taste inherent in seaweed and kelp are strong and the preference degree is decreased. When the addition amount is less than the above range, Is also reduced.

The method for producing a fermented milk using the seaweed or sea tangle extract of the present invention is, more specifically,

(a) adding water to the seaweed or kelp powder at a ratio of 4 to 6: 80 to 120, and then extracting the seaweed or sea tangle extract at 110 to 130 ° C and 1.2 to 1.8 atm for 10 to 20 minutes; And

(b) adding 0.2 ~ 0.4% of the marine or seaweed extract prepared in step (a) and lactic acid bacteria to the volume of the fermented milk prepared in the skim milk, followed by fermentation at 34 ~ 40 ° C for 12 ~ 16 hours In addition,

More specifically,

(a) adding water to the seaweed or kelp powder at a ratio of 5: 100 by weight, and then extracting it at 121 캜 and 1.5 atm for 15 minutes to prepare a seaweed or sea tangle extract; And

(b) adding 0.3% of the seaweed or sea tangle extract prepared in step (a) and lactic acid bacteria to the volume of the fermented milk prepared in the skim milk, followed by fermentation at 37 ° C for 12 to 16 hours.

In addition, in the method for producing fermented milk using the seaweed or sea tangle extract of the present invention, it was possible to ferment the fermented milk with the fermented milk having pH, acidity and pH of lactic acid bacteria suitable for the quality of the fermented milk, If the fermentation time is exceeded, there is a problem that the acidity is excessively increased and the number of lactic acid bacteria is decreased.

The present invention also provides a fermented milk using the seaweed or sea tangle extract prepared by the above method.

The present invention also provides a dressing containing the fermented milk. The dressing may be prepared, for example, by mixing mayonnaise, lemon juice, liquid fructose, and whole grain mustard in the fermented milk, more preferably 30 to 48 parts by weight of fermented milk, 10 to 30 parts by weight of mayonnaise, 8 to 12 parts by weight of lemon juice, 25 to 35 parts by weight of liquid fructose, and 8 to 12 parts by weight of a whole grain mustard, more preferably, 30 to 48 parts by weight of fermented milk, 10 to 30 parts by weight of mayonnaise, 10 parts by weight of lemon juice, 30 parts by weight of liquid fructose and 10 parts by weight of mustard grains. The above materials and mixing ratio can be used to limit the use of spices such as salt, pepper and onion such as onion so that the original taste of the material can be sensed and the dressing can be made in a dressing in which the sourness, sweetness and flavor are harmonized without feeling, Could.

The dressing of the present invention may be, but is not limited to, dressing for salads and fried meats.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Preparation of fermented milk using seaweed and sea tangle extract

1) Materials

The lactic acid bacteria are Lactobacillus acidophilus), Streptococcus Thermo filler's (Streptococcus the thermophilus), Bifidobacterium (Bifidobacterium product ABT-5) mixed culture (Chr. Hansen, Denmark) was used as cryopreservation. For fermented milk production, 4% sterilized skim milk powder was inoculated and subcultured at 37 ° C for 24 hours, and then used as a fermentation starter. (Seoul Daily Co., Ansan, Korea) were purchased and used. Seaweed and kelp were purchased from Iwa-Mulsan (Korea), dried and crushed (IKA A11 basic, IKA-Werke GmbH, Germany). The hot-water extract of seaweed and kelp was prepared by adding 1 L of distilled water to 50 g, heat-treated at 121 ° C and 1.5 atm for 15 minutes, and then filtered. The filtrate was concentrated to about 1/9 with a vacuum concentrator (WB 2000, Heidolph, Schwabach, Germany), and the solid content of each concentrate was measured and diluted to an appropriate concentration.

2) Preparation of fermented milk

0.1%, 0.3% and 0.5% (v / v) of the sea water and kelp hot water extracts were added at a total volume of 250 mL based on the total volume, and finally the skim milk powder was mixed so as to have a solid content of 13% Min was used as a fermentation substrate. The ABT-5 culture was subcultured at 0.02% (v / v) twice, and fermented at 37 ° C for 16 hours.

2. Experimental Method

1) pH and titratable acidity

The pH and titratable acidity were measured by taking samples at fixed intervals during fermentation. The pH was measured using a pH meter (ORION 410A, Orion Research Inc., Boston, Mass., USA). The titratable acidity of the sample was titrated to pH 8.30 with 0.1 N NaOH and converted to lactic acid (%) Respectively.

2) Number of living cells

The viable cell count was expressed as the number of colonies after incubation at 37 ° C. for 24 hours in a MRS medium with appropriate dilution of 0.1% peptone after aseptically taking samples at constant intervals during fermentation.

3) Viscosity measurement

The viscosity of fermented milk after fermentation (titratable acidity 1.0 ± 0.5%) was maintained at 4 ℃ for 24 hours and maintained at 10 ± 2 ℃. The viscosity of the fermented milk was measured by using a viscometer (model LVDV-Ⅱ +, Brookfield, Middleboro, MA, Were measured at 1.5 rpm for 5 minutes to 10 minutes at intervals of 1 minute.

4) Chromaticity

The color of the fermented milk was measured by repeatedly measuring the lightness, redness, and yellowness values three times using a color difference meter (CR-200, Minolta, Japan) . The standard colors were Y = 94.95, x = 0.3132, y = 0.3203.

5) Antioxidant activity

(a) Electronic Difficulties

The fermented milk (fermented milk having the titratable acidity of 1.0 ± 0.5%) mixed with 95% methanol at a ratio of 1: 1 (v / v), stirred at 150 rpm for 12 hours at room temperature, and centrifuged using a centrifuge Was filtered with a 0.45 탆 membrane filter and used as a sample for measurement of physiological activity. To determine the electron donating ability (DPPH), 0.8 mL of 0.4 mM DPPH (α, α-diphenyl-β-picrylhydrazyl) ethanol solution was added to 0.4 mL of the sample, and the mixture was allowed to stand for 10 minutes and then subjected to a spectrophotometer (Pharmacia Biotech Ultraspec 1000, UK) And the absorbance at 525 nm was measured.

DPPH radical scavenging activity (%) = 100 - [(sample absorbance / control absorbance) 100]

(b) ABTS radical scavenging ability

The ABTS radical scavenging activity was determined by mixing 7.4 mM ABTS [2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] and 2.6 mM potassium sulfide The ABTS solution was diluted with phosphate buffered saline (PBS, pH 7.4) at 732 nm so that the absorbance was 0.700 ± 0.030. 50 μl of sample was added to 950 μl of diluted ABTS solution, incubated in dark for 10 minutes, and absorbance was measured at 732 nm.

ABTS radical scavenging activity (%) = 100 - [(sample absorbance / control absorbance) 100]

(c) Superoxide dismutase (SOD) -like activity

SOD (Superoxide dismutase) -like activity was obtained by adding 3 mL of tris-HCl buffer solution (0.2 mL) and 0.2 mL of pyroglial (7.2 mM) to 0.2 mL of the sample, reacting for 10 minutes, stopping the reaction by adding 1 mL of 1 N HCl, nm absorbance was measured.

SOD-like activity (%) = 100 - [(sample absorbance / control absorbance) x 100]

6)? -Glucosidase inhibition

0.05 mL of the sample, 0.05 mL of 0.2 uint / mL a-glucosidase and 0.05 mL of 200 mM potassium phosphate buffer (pH 7.0) were mixed and pre-incubated at 37 ° C for 10 minutes. Then, 0.1 mL of 3 mM ρNPG (ρ-nitrophenyl α-D-glucopyranoside) was added and reacted at 37 ° C. for 10 minutes. The reaction was stopped with 750 μL of 0.1 M Na ₂ CO ₃ and absorbance was measured at 405 nm.

(%) = 100 - [(sample absorbance / control absorbance) x 100]

7) Sensory evaluation

The sensory test was carried out by 30 college students and graduate students majoring in food using fermented milk as fermented milk as a sample and stored at 4 ℃ for 24 hours. Color, texture, flavor, aroma, and overall preference were evaluated by five - point scoring method. 5 were rated 'very good', 3 were 'normal' and 1 was 'very bad'.

8) Preparation and sensory evaluation of mayonnaise dressing with fermented milk

(Mayonnaise dressing) may be prepared by adding 0.3% of waxy extract-containing fermented milk, mayonnaise (Ottogi, Ulsan), whole grain mustard (Ottogi, Chungbuk), liquid fructose ), Samyang Genex, Incheon) and lemon concentrate (lazy lemon, Taly). The use of spices such as salt and pepper and onion such as onion were limited to select the optimum blending ratio through the original taste of the material. The mixing ratio of the materials is shown in Table 1. The preparation method was as follows: mayonnaise, fermented milk, lemon juice and liquid fructose were added to a mixing ball, and the mixture was stirred with a hand blender (Philips HR 1366, USA) for 1 minute and holgrenin mustard was added thereto and stirred for 1 minute (FIG.

To determine the optimal mixing ratio, 30 college students and graduate students who majored in food were subjected to sensory evaluation. Color, flavor, taste, texture, and overall acceptability were evaluated by five - point scoring method. 5 were rated 'very good', 3 were 'normal' and 1 was 'very bad'. The sourness and flavor of the sauce (the taste of oil) and the intensity of the sweet taste were evaluated by the 5-point scoring method. 5 points for 'very strong', 3 points for 'normal' and 1 point for 'very weak'.

Mixing ratio of mayonnaise dressing using margarine extract-added fermented milk material Sample SFD0 SFD1 SFD2 SFD3 SFD4 SFD5 SFD6 mayonnaise 60 50 40 30 20 10 0 Fermented milk 0 10 20 30 40 50 60 Lemon juice 10 10 10 10 10 10 10 Liquid fructose 30 30 30 30 30 30 30 Hall Grain Mustard 10 10 10 10 10 10 10

9) Statistical processing

The results of this experiment were statistically analyzed using the SPSS system (SPSS Inc., Chicago, IL, USA) software package (version 12.0) .

Example  1: of fermented milk with added seaweed or kelp extract pH  change

The change in pH of the fermented milk during lactic fermentation using skim milk powder supplemented with seaweed or kelp hydrothermal extract as a substrate is shown in FIG. The pH of the fermented substrate before fermentation was in the range of 6.56 ~ 6.71, but the pH was decreased with fermentation, especially after 8 hours of fermentation. The pH of control was 4.34 at 16 hrs of fermentation and the pH of seaweed and kelp hydrothermal extract was 4.15 ~ 4.28, which was significantly lower than that of control. These results suggest that the growth of lactic acid bacteria is promoted by various minerals, amino acids, dietary fiber and polysaccharide components in seaweed and sea tangle, and acid production is increased. In general, the main quality characteristics of fermented milk are the amount of lactic acid produced during the fermentation process and the pH change. The optimum pH of commercially available concentrated fermented milk is known to range from 3.27 to 4.59. Therefore, the optimum fermentation time for the preparation of fermented milk using the hot - water extract of sea mustard and kelp was 12 ~ 16 hours in this experiment and it could be expected that the addition of hot - water and sea tangle extract promotes lactic fermentation.

Example  2: Changes in acidity of fermented milk with added seaweed or sea tangle extract

The change in acidity of the fermented milk during lactic acid fermentation using the skim milk powder supplemented with hot-water extract of sea mustard or sea tangle as a substrate is shown in Fig. The acidity of fermented milk increased with fermentation time. Especially, the increase of acidity was observed at 8 hours after fermentation. At the 16th hour of fermentation, the highest value of acidity was 1.20% (0.3%) and 0.5% (ST-0.5) Acidity, and the control was lowest at 0.98%. As a result of this experiment, acidity increased with the addition of hot water extract of sea mustard and kelp. It is considered that acidity was increased because microbial growth was promoted by various nutrients contained in seaweed and kelp hot water extract. The optimum acidity of commercially available concentrated fermented milk is known to be in the range of 0.72 to 1.4%. All samples of this experiment were included in the optimum acidity range from 12 hours of fermentation.

Example  3: Changes in the Number of Lactic Acid Bacteria in Fermented Milk Added with Seaweed or Sea Tangle Extract

FIG. 4 shows the results of the change in the number of lactic acid bacteria in fermented milk during lactic fermentation using skim milk powder supplemented with seaweed or kelp hot water extract as a substrate. Lactic acid bacteria can be increased with fermentation proceeds, seaweed hot water extract 0.5% impregnated furniture (SM-0.5) and a seaweed extract impregnated furniture (ST-0.1, ST-0.3 , ST-0.5) was incubated 4 hours 10 ⁵ CFU / mL, indicating that lactic acid bacteria proliferate more rapidly than other treatments. At 12 hours of fermentation, all treatments showed 10 ⁸ CFU / mL, and the number of lactic acid bacteria was maintained at 10 ⁸ CFU / mL until 16 hours of culture. According to the current standard of lactic acid bacteria in Korean fermented milk, the total number of lactic acid bacteria in fermented milk is defined as 1 × 10 ⁸ CFU / mL or more. The results of this experiment, the fermentation initially but the fermentation rate of the lactic acid difference in the amount of seaweed and kelp hot-water extract, the former showed a favorable growth rate during the fermentation period, the fermentation 10 number titration of lactic acid bacteria in the fermented milk in all treatments after 12 hours ⁸ CFU / mL < / RTI >

Example  4: Change in the color of fermented milk added with seaweed or sea tangle extract

Table 2 shows changes in the color of fermented milk during lactic acid fermentation using skimmed milk powder supplemented with seaweed or kelp hot water extract as a substrate. The L value of the control group was the highest at 89.92, and the L value decreased significantly with the addition of the sea water hot water extract. However, in the range of 88.10 ~ 88.34, Did not appear. The value of a showing redness was the highest at -2.66 in the 0.1% of the sea tangle extract (ST-0.1) and lowest in the 0.5% of the seaweed extract (SM-0.5). The value of b indicating yellowness index was higher in the addition of waxy hydrothermal extract.

The values of a and b values were higher than those of control, but L and a values were higher, but b values were lower than those of sea - water hot - water extract. L value and a value decreased and b value tended to increase by addition of seaweed hydrothermal extract. In other words, it was shown that the whole cabbage hydrothermal extract was darker and darker in color than the kelp hydrothermal extract, which is thought to be due to the unique color of the seaweed and kelp hydrothermal extract.

Changes in Chromaticity of Fermented Milk Added with Seaweed or Sea Tangle Extract Sample L (Lightness) a (Redness) b (Yellowness) Control 89.92 ± 0.03 ^f -3.55 + 0.01 ^b 8.91 ± 0.09 ^a SM-0.1 86.13 + - 0.01 ^c -3.42 0.02 ^c 11.59 + - 0.01 ^d SM-0.3 81.81 ± 0.25 ^b -3.56 + 0.02 ^b 14.84 0.02 ^e SM-0.5 73.17 + 0.04 ^a -3.93 + 0.05 ^a 17.10 ± 0.14 ^f ST-0.1 88.18 ± 0.03 ^de -2.66 + 0.02 ^f 10.83 + - 0.03 ^c ST-0.3 88.34 + 0.03 ^e -3.04 0.02 ^d 10.53 + 0.06 ^b ST-0.5 88.10 + -0.01 ^d -2.92 + 0.01 ^e 10.63 ± 0.06 ^b

Control: Seaweed or kelp extract free of added fermented milk

SM-0.1: 0.1% waxy extract, fermented milk

SM-0.3: 0.3% waxy extract added fermented milk

SM-0.5: 0.5% waxy extract added fermented milk

ST-0.1: 0.1% added sea tangle extract fermented milk

ST-0.3: koji extract 0.3% added fermented milk

ST-0.5: 0.5% added sea tangle extract fermented milk

Example  5: Viscosity change of fermented milk added with seaweed or sea tangle extract

FIG. 5 shows the results of the viscosity of fermented milk fermented for 16 hours using skimmed milk powder supplemented with hot-water extract of sea mustard or kelp. The viscosity of fermented milk was 912.2 cP at 16 hours after fermentation. The viscosity of fermented milk was 912.2 cP, and the contents of seaweed extract (0.1%), waxy extract (0.1%) and sea tangle extract (0.3%) were 1041.5, 995.3 , And 977.8 cP, respectively. However, the remaining treatments were lower than those of the control. The addition of 0.5% (w / w) of sea mustard extract (SM-0.5) showed 540.20 cP and the lowest viscosity among the treatments. Generally, it is reported that curd, which is a cause of viscosity, is caused by precipitation of isoelectric point of milk protein, degradation and coagulation by protease, and generation of polysaccharide by lactic acid bacteria when fermenting lactic acid. In all the concentrations used in this experiment, the various components of the seaweed and kelp hydrothermal extract positively affected the growth of lactic acid bacteria, the pH decrease and the acidity increase during the fermentation period, but the addition of more than 0.5% The optimum concentration of fermented milk was lower than 0.3% when the fermented milk was prepared by using hot - water extract of seaweed and kelp.

Example  6: Antioxidant activity of fermented milk added with seaweed or sea tangle extract

DPPH radical scavenging activity (Fig. 6), ABTS radical scavenging activity (Fig. 7) and SOD - like activity (Fig. 8) were investigated in order to investigate the antioxidant activity of lactic acid fermented milk according to addition of seaweed and kelp hydrothermal extract.

DPPH radical scavenging activity is used not only as a measure to inhibit lipid oxidation by donating electrons to active radicals but also as a measure of inhibition of aging by active radicals in the human body. The DPPH radical scavenging ability of the fermented milk was increased by adding the hot-water extract of seaweed and sea tangle (Fig. 6).

ABTS is a relatively stable free radical and is widely used for screening antioxidant activity with the DPPH method. It is also known as a method applicable to the measurement of hydrophobic or hydrophilic antioxidants. The ABTS radical scavenging activity was higher than that of the control, and the fermented milk added with seaweed and kelp hot water extract was higher than that of the control, showing a tendency similar to DPPH radical scavenging activity. The fermented milk of this experiment showed significantly higher ABTS radical scavenging ability than DPPH radical scavenging ability. ABTS is a method of measuring cation radical and DPPH is an activity of scavenging anion radical by absorbance. As the degree of binding between substrate and reactant is different between the two methods, there is a difference in the value of radical scavenging activity measured using extracts 7).

The antioxidant enzyme, SOD, converts oxygen radicals, which are harmful to cells, into hydrogen peroxide, so that hydrogen peroxide can be converted into water molecules and oxygen molecules by catalase, protecting the living body from active oxygen. The SOD - like activity of fermented milk added with seaweed and kelp hydrothermal extract was higher in seaweed and kelp hydrothermal supplementation than in the control, and the SOD - like activity was increased as the addition amount was increased (FIG. 8).

Example  7: The effect of α- Glucosidase  Low performance

The inhibitory effect of α-glucosidase on the antidiabetic activity of lactic acid fermented milk with addition of hot-water extract of sea mustard and kelp was investigated (FIG. 9). The inhibition of α - glucosidase was 50.81% at 16 hours after fermentation. The treatments with 0.1, 0.3 and 0.5% of waxy extract were 52.29, 63.37 and 73.04%, respectively. The treatments added with 0.5% showed 70.83, 77.33 and 83.60%, respectively. Since the polysaccharide ingested from food is decomposed into disaccharides by the? -Amylase, and? -Glucosidase is finally absorbed into the small hair follicle by decomposing the disaccharide into monosaccharides and then transferred to the blood vessels. Therefore, the disaccharide degrading enzyme? -Glucoside The inhibition of the activity of the enzyme may slow the carbohydrate hydrolysis and absorption and regulate the rapid increase in blood glucose concentration after the meal. Oral hypoglycemic agents currently used for the treatment of diabetes are classified into insulin secretion promoters, inhibitors of glucose uptake in the liver, insulin sensitizers and α-glucosidase inhibitors that delay glucose uptake in the digestive tract. However, these drugs may exhibit side effects such as abdominal bloating, vomiting, and diarrhea. Therefore, studies are being actively conducted to find hypoglycemic agents from natural substances having few side effects. As a result of this experiment, it was suggested indirectly that fermented milk containing seaweed and sea tangle extract could inhibit monosaccharide production by α-glucosidase during digestion of carbohydrates, Antidiabetic effect.

Example  8: Sensory Evaluation of Fermented Milk Added with Seaweed or Sea Tangle Extract

Table 3 shows the sensory quality characteristics of fermented milk prepared by adding seaweed extracts and sea tangle extracts at different concentrations. The color of seaweed added with sea tangle and seaweed extract did not show any significant difference from the control. In the case of the flavor, the remaining treatments except the 0.5% wakame extract group were rated above normal. The flavor of the 0.5% wakame extract 0.5%, the taste 2.44, and the texture 1.54 were the lowest among treatments. In the case of 0.5% wakame extract, the curd was unstable and the whey was separated. Comprehensive preference degree was the lowest at 2.92. On the other hand, the flavor, taste, texture and overall acceptability of the 0.1% and 0.3% hot - water extracts of sea mustard and kelp were evaluated better than the control.

As a result of this experiment, the addition of hydrothermal extract of sea mustard led to a good growth of lactic acid bacteria during lactic acid fermentation, and the antioxidant activity and antidiabetic effect were also improved. The fermented product with addition of hydrothermal extract from the seaweed was thought to be able to enjoy not only the ingestion of minerals and dietary fiber of the seaweed, but also the physiological activity of the seaweed in addition to the lactic acid bacteria. The product developed in this experiment can be ingested by itself, but it was applied to salad or fried meat dressing (sauce) to improve its usability. In this experiment, dressing sauce was prepared by using fermented milk containing 0.3% wakame extract, which has the highest overall acceptability score of 4.22.

Sensory Evaluation of Fermented Milk Added with Seaweed or Sea Tangle Extract Treatment color zest flavor Texture Comprehensive likelihood Control 3.62 ± 0.48 ^a 3.22 ± 0.46 ^b 3.00 ± 0.50 ^b 3.44 ± 0.58 ^c 3.51 ± 0.50 ^bc SM-0.1 3.61 ± 0.49 ^a 3.40 ± 0.58 ^bc 3.54 + - 0.50 ^c 3.54 ± 0.54 ^c 3.40 ± 0.65 ^bc SM-0.3 3.80 ± 0.50 ^a 3.76 ± 0.71 ^d 3.94 + - 0.62 ^d 4.21 ± 0.71 ^d 4.22 ± 0.55 ^d SM-0.5 3.54 + 0.61 ^a 1.38 + 0.48 ^a 2.44 ± 0.51 ^a 1.54 ± 0.50 ^a 2.92 ± 0.49 ^a ST-0.1 3.56 ± 0.58 ^a 3.35 ± 0.82 ^bc 3.07 ± 0.24 ^b 3.41 0.51 ^c 3.21 ± 0.58 ^ab ST-0.3 3.70 ± 0.50 ^a 3.38 ± 0.57 ^bc 3.24 ± 0.44 ^b 3.52 + 0.49 ^c 3.72 ± 0.74 ^c ST-0.5 3.67 ± 0.62 ^a 3.66 ± 0.62 ^cd 3.11 ± 0.58 ^b 2.92 ± 0.64 ^b 3.43 ± 0.81 ^bc

Control: Seaweed or kelp extract free of added fermented milk

SM-0.1: 0.1% waxy extract, fermented milk

SM-0.3: 0.3% waxy extract added fermented milk

SM-0.5: 0.5% waxy extract added fermented milk

ST-0.1: 0.1% added sea tangle extract fermented milk

ST-0.3: koji extract 0.3% added fermented milk

ST-0.5: 0.5% added sea tangle extract fermented milk

Example  9: Sensory evaluation of mayonnaise dressing with added fermented milk

In order to determine the optimal blending ratio for preparing dressing using 0.3% wakame extract-added fermented milk, dressing was prepared by varying the content of fermented milk containing 0.3% wakame extract and mayonnaise as shown in Table 1, and the taste, flavor, Sensory evaluation was performed on the degree of texture (texture), general preference degree, strong taste, sweetness, and sour taste. As the amount of added mayonnaise increased, the intensity of taste and sweetness tended to be higher, while the intensity of sour taste increased with increasing amount of fermented milk. Comprehensive preference score was highest in SFD3 (3.96), followed by SFD5 and SFD4. As a result of this experiment, it was found that 30 ~ 50% of 3% waxy extract-added fermented milk was added to the dressing sauce weight in order to obtain the best taste of mayonnaise dressing sauce and 10 ~ 30% of mayonnaise was most suitable.

Sensory evaluation of mayonnaise dressing with fermented milk sample color zest flavor Texture Comprehensive likelihood SFD0 3.52 ± 0.51 ^b 2.90 + - 0.50 ^b 2.74 ± 0.63 ^ab 4.13 ± 0.50 ^d 2.76 + 0.66 ^a SFD1 3.06 ± 0.51 ^a 3.20 ± 0.50 ^b 2.97 ± 0.61 ^b 4.00 ± 0.50 ^cd 2.98 ± 0.77 ^a SFD2 3.04 ± 0.48 ^a 3.10 ± 1.08 ^b 2.88 ± 0.87 ^ab 3.91 ± 0.57 ^cd 2.96 + - 0.54 ^a SFD3 3.08 ± 0.40 ^a 3.00 ± 0.29 ^b 4.32 ± 0.56 ^d 3.72 ± 0.68 ^c 3.96 + 0.89 ^b SFD4 3.00 ± 0.58 ^a 3.01 ± 0.37 ^b 3.36 ± 049 ^c 3.32 ± 0.63 ^b 3.81 ± 0.41 ^b SFD5 3.05 + 0.35 ^a 3.02 ± 0.59 ^b 4.20 ± 0.58 ^d 3.31 ± 0.56 ^b 3.84 0.34 ^b SFD6 3.50 ± 0.58 ^b 2.34 ± 0.51 ^a 2.55 + 0.63 ^a 2.72 ± 0.79 ^a 2.73 ± 0.47 ^a sample Sour taste Tastes sweetness SFD0 1.18 ± 0.38 ^a 4.84 ± 0.37 ^f 4.67 ± 0.47 ^d SFD1 1.24 + 0.44 ^a 4.38 ± 0.70 ^e 4.47 ± 0.50 ^d SFD2 2.08 ± 0.49 ^b 4.29 ± 0.61 ^e 4.04 + - 0.54 ^c SFD3 3.20 ± 0.58 ^c 3.48 ± 0.51 ^d 3.76 ± 0.60 ^c SFD4 4.04 ± 0.45 ^d 2.48 ± 0.71 ^c 3.36 ± 0.49 ^b SFD5 4.24 + 0.66 ^d 2.12 ± 0.60 ^b 3.06 ± 0.41 ^b SFD6 4.88 ± 0.33 ^e 1.44 ± 0.51 ^a 2.24 ± 0.72 ^a

Claims (6)

(a) adding water to a seaweed or sea tangle powder and extracting it to prepare a seaweed or sea tangle extract; And
(b) adding fermented seaweed or kelp extract and lactic acid bacteria prepared in step (a) to skim milk powder, and fermenting the fermented milk extract. The method of claim 1, wherein the waxy or kelp extract of step (a) is prepared by adding water to a waxy or kelp powder at a ratio of 4 to 6: 80 to 120, Min. The method for producing fermented milk using the extract of seaweed or sea tangle. The method for producing fermented milk according to claim 1, wherein the wakame or kelp extract of step (b) is added in an amount of 0.2 to 0.4% based on the volume of fermented milk. The method according to claim 1,
(a) adding water to the seaweed or kelp powder at a ratio of 4 to 6: 80 to 120, and then extracting the seaweed or sea tangle extract at 110 to 130 ° C and 1.2 to 1.8 atm for 10 to 20 minutes; And
(b) fermenting the fermented milk at a temperature of 34 to 40 ° C for 12 to 16 hours after addition of 0.2 to 0.4% of the prepared seaweed or kelp extract and the lactic acid bacterium to the volume of the fermented milk prepared in the skim milk powder; Wherein the fermented milk is a fermented milk. A fermented milk using the seaweed or sea tangle extract prepared by the method of any one of claims 1 to 4. A dressing comprising the fermented milk of claim 5.

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