KR20150099630A - Method for manufacturing fermented liquor - Google Patents

Abstract

The present invention relates to a method for preparing a vegetable/fruit fermentation liquid, and to a method for preparing fermented milk and fermented pudding using the fermentation liquid. More specifically, the method for preparing a vegetable/fruit fermentation liquid comprises: a washing step of washing fruits/vegetables; a heating and sterilizing step of heating the washed vegetables/fruits at 100°C for 20 seconds, and sterilizing the vegetables/fruits to remove bacteria and a colon bacillus group contained in raw materials; a cooling step of cooling the heated and sterilized vegetables/fruits; a lactobacillus strain inoculation step of inoculating the cooled vegetables/fruits with a lactobacillus strain, and preventing polyphenol components from being destroyed; and a low temperature aging step of aging the vegetables/fruits inoculated with the lactobacillus strain at 25°C for 7 days.

Description

METHOD FOR MANUFACTURING FERMENTED LIQUOR [0002] This invention relates to a method for producing a fermented milk,

The present invention relates to a method for producing a vegetable / fruit fermentation broth, a fermented milk using the fermentation broth, and a method for producing the fermented milk and fermented pudding. More particularly, Heating the mixed vegetable / fruit at 100 DEG C for 20 seconds to sterilize bacteria and coliform bacteria contained in the raw material; A cooling step of cooling the heat-sterilized vegetable / fruit; A step of inoculating lactic acid bacteria to prevent the destruction of the polyphenol component by inoculating the cooled vegetable / fruit with the lactic acid bacteria; And a low temperature aging step of aging the vegetable / fruit inoculated with the lactic acid bacteria strain at 25 DEG C for 7 days, and a fermented milk and a fermented pudding preparation method using the fermentation broth .

Modern people's health To maintain a strong life, daily intake of at least two fruits and five kinds of vegetables to prevent adult diseases, and compared to people who rarely eat fruits and vegetables, it is reported that they are less likely to develop adult diseases .

Vegetables and fruits contain a large amount of phytochemicals that regulate the body's physiological activity. Phytochemicals refers to phyto, plant and chemical compounds refer to plant compounds. This is a trace element that has a physiological activity beneficial to health out of the components present in plants. Phytochemicals are various protective substances that plants produce to protect themselves from pathogens, insects and fungi. Phytochemicals vary in their variety and are found in different types of vegetables and fruits, mostly polyphenols.

Lycopene and anthocyanin are present in red foods such as tomatoes, apples, watermelons, strawberries and plums. Lycopene, kiwi, grapes, and avocados are green vegetables. Lutein, Anthocyanins such as eggplant, black beans, and purple cabbage, and yellow foods such as mangoes, papaya, pineapples, oranges, sweet potatoes and carrots contain carotene and beta-carotene.

The phytochemicals contained in vegetables and fruits begin to be lost from the moment they are harvested, and most of them can be destroyed by heat treatment, which can actually be consumed as a non-stoichiometric calorie. Also, if you only eat vegetables or fruits of a specific color, you will still have a deficient nutrient even if you consume large quantities, and you should consume various colors of fruits and vegetables evenly. In addition, physiologically active substances of vegetables and fruits are incomplete due to heat, and most of them are destroyed, and the effect is halved.

Patent Registration No. 10-0185250 (Method for producing natural fruit and vegetable beverages containing lactic acid bacteria)

The present invention relates to a method for fermenting a fermented milk by fermenting a polyphenol component destroyed during processing of vegetables and fruits with lactic acid bacteria ( Lactobacillus plantarum) to inhibit the breakdown of the polyphenol component, To provide a method for producing a vegetable / fruit fermentation broth.

Also, the present invention provides a method for producing fermented milk and pudding using a fermentation broth according to the method for producing a fermented vegetable / fruit, and a method for producing the fermented milk and the fermented puddle.

In order to achieve the above object, the present invention provides a method of preparing a vegetable / fruit fermentation broth, Heating the mixed vegetable / fruit at 100 DEG C for 20 seconds to sterilize bacteria and coliform bacteria contained in the raw material; A cooling step of cooling the heat-sterilized vegetable / fruit; A step of inoculating lactic acid bacteria to prevent the destruction of the polyphenol component by inoculating the cooled vegetable / fruit with the lactic acid bacteria; And a low temperature aging step of aging the vegetable / fruit inoculated with the lactic acid bacteria strain at 25 DEG C for 7 days.

In the present invention, the vegetable / fruit is characterized in that cabbage, tomato, broccoli, carrot, brambles, apple, pear and lemon are mixed in the same amount.

Further, in the present invention, the lactic acid bacteria may be Lactobacillus plantarum .

In addition, the method for producing fermented milk using the vegetable / fruit fermentation broth according to the present invention comprises a washing step of washing vegetables / fruits; Heating the washed vegetable / fruit at 100 DEG C for 20 seconds to sterilize the bacteria and coliform bacteria contained in the raw material; A cooling step of cooling the heat-sterilized vegetable / fruit; A step of inoculating lactic acid bacteria to prevent the destruction of the polyphenol component by inoculating the cooled vegetable / fruit with the lactic acid bacteria; And fermenting the fermentation broth prepared through the low temperature aging step of aging the vegetable / fruit inoculated with the lactic acid bacteria strain at 25 캜 for 7 days.

Also, the method for producing fermented puddings using the vegetable / fruit fermentation broth according to the present invention comprises a washing step of washing vegetables / fruits; Heating the washed vegetable / fruit at 100 DEG C for 20 seconds to sterilize the bacteria and coliform bacteria contained in the raw material; A cooling step of cooling the heat-sterilized vegetable / fruit; A step of inoculating lactic acid bacteria to prevent the destruction of the polyphenol component by inoculating the cooled vegetable / fruit with the lactic acid bacteria; Fermented milk prepared by fermenting the fermented milk prepared by fermenting the fermented milk prepared through the low temperature aging step in which the above-mentioned lactobacillus-inoculated vegetable / fruit is aged at 25 ° C. for 7 days; mixing the fermented milk with water and gelatin, Followed by cooling.

The polyphenols of this invention are vegetables / fruit destroyed during processing, such as made of the lactic acid bacteria (Lactobacillus plantarum ) to inhibit the breakdown of polyphenol component, and by combining with the production of fermented milk, modern people are rich in minerals, vitamins and polyphenols in a large amount.

1 is a process diagram of a vegetable / fruit fermentation broth according to the present invention.
FIG. 2 is a view showing a production process of fermented milk to which a vegetable / fruit fermentation broth according to the present invention is added.
FIG. 3 is a graph showing changes in pH of fermented milk to which a vegetable / fruit fermentation broth according to the present invention is added.
FIG. 4 shows changes in acidity of fermented milk to which a vegetable / fruit fermentation broth was added according to the present invention.
FIG. 5 is a process for producing a fermented pudding using fermented milk to which a vegetable / fruit fermentation liquid is added according to the present invention.

Hereinafter, a method for producing a vegetable / fruit fermentation broth according to the present invention and a fermented milk using the fermentation broth and a method for producing the fermented pudding will be described with reference to the accompanying drawings.

Modern people are experiencing various symptoms at a young age due to stress, various electromagnetic waves and environmental factors. When stressed, stress hormones are secreted and this hormone stimulates cells to kill cells. Therefore, when stress becomes extreme, it causes various diseases and it is important to relieve the stress for the comfortable life of the modern man.

Therefore, in the present invention, the stress-relieving material is preferably selected from four kinds of vegetables such as cabbage, tomato, broccoli and carrot which contain a lot of polyphenols among antioxidants and four kinds of fruits such as bokbunja, apple, Respectively.

In order to apply vegetable / fruit to fermented milk, microorganism safety of final fermented milk product must be ensured. Therefore, fermentation technology which can increase the content of antioxidant substance (polyphenol) is applied by suppressing destruction of nutrients by manufacturing fermented vegetables and fruits To prepare a vegetable / fruit fermentation broth.

The microbial safety of vegetables / fruits was analyzed by heating time. The heating temperature was 100 ° C. at which all microorganisms died. At this time, the viable cell count and the coliform group were measured according to the heating time from the time when the internal temperature reached 100 ° C.

Bacterial counts were lower than 10 ⁴ cfu / g in all experimental groups, but only in Broccoli and tomatoes in 10 sec after heating. Bacterial counts and coliforms were not detected at the non-detected, 20 and 30 seconds.

Experimental Section Heating time (sec) 0 10 20 30 Number of bacteria Coliform group Number of bacteria Coliform group Number of bacteria Coliform group Number of bacteria Coliform group cabbage 2.2x10 ² Non-detection <10 Non-detection 0 Non-detection 0 Non-detection tomato 2.4x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection Broccoli 1.4x10 ⁴ detection <10 Non-detection 0 Non-detection 0 Non-detection carrot 3.8x10 ⁴ detection <10 Non-detection 0 Non-detection 0 Non-detection Bokbunja 2.1x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection Apple 3.2x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection ship 4.0x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection lemon <10 Non-detection 0 Non-detection 0 Non-detection 0 Non-detection

Table 1 shows the analysis of microorganisms according to the heating time. The polyphenols contents of cabbage, tomato, broccoli and carrot were 0.154, 0.218, 0.356 and 0.105 mg / g, respectively, and polyphenol contents of bokbunja, apple, Were 3.883, 0.551, 0.251 and 0.831 mg / g. As the heating time increased, the content of polyphenols decreased in cabbage, tomato, broccoli, apple, pear and lemon, decreased by 1 ~ 23% at 10 seconds, 5 ~ 29% at 20 seconds and 6 ~ 24% at 30 seconds. However, the tomato showed a slight increase in the heating time of 30 seconds. As the heating time increased, the content of polyphenols increased by 1% and 27% at 10 seconds, 3% and 45% at 20 seconds, and 5% and 52% at 30 seconds, respectively.

(Unit: mg / g)
Heating time (sec) 0 10 20 30 cabbage 0.154 0.119 0.119 0.118 tomato 0.218 0.180 0.155 0.167 broccoli 0.356 0.352 0.336 0.334 carrot 0.105 0.106 0.108 0.111 Bokbunja 3.883 4.945 5.611 5.889 Apple 0.551 0.476 0.468 0.455 ship 0.251 0.244 0.231 0.227 lemon 0.831 0.849 0.770 0.762

Table 2 shows the change in polyphenol content with heating time. The fat-soluble vitamin contents (vitamin A, vitamin D, vitamin E) of cabbage, tomato, broccoli and carrots were 1, 0, 0.1 mg / 0, 0.3, and 0.003 mg / 100 g, respectively. The heat-sterilized cabbage was treated with 1, 0, 0, 0 and 0 mg / , 0.1 mg / 100 g and 0.076 mg / 100 g, tomatoes 159, 0, 0.6 and 0.003 mg / 100 g, broccoli 130, 0, 1.7 and 0.015 mg / 100 g, carrots 1120, 0, 1 and 0.014 mg / , Vitamin K content was slightly increased.

Food name condition Content per 100g edible portion Vitamin A
(RE) Vitamin D
(㎍) Vitamin E
(Mg) Vitamin K
(㎍) cabbage raw stuff One - 0.1 78 boiled One 0 0.1 76 tomato raw stuff 90 - 0.6 4 boiled 159 - 0.6 3 broccoli raw stuff 128 0 2.5 160 boiled 130 0 1.7 150 carrot raw stuff 1270 0 0.3 3 boiled 1120 - One 14

Table 3 shows the contents of water soluble vitamins (vitamin B1, vitamin B2, niacin, vitamin C, vitamin B6, pantothenic acid, vitamin B12 and folic acid) of cabbage, tomato, broccoli and carrot in cabbage 0.04 and 0.03 0.10, 0.1248 mg / 100g, tomato 0.04, 0.01, 0.6, 11, 0.07, 0.17, 0 and 0.0472 mg / 100g, broccoli 0.12, 0.26, 1.1, 98, 0.27, 1.12, 0 And 0.028 mg / 100 g of carrot, 0.06, 0.05, 0.8, 8, 0.07, 0.4, 0 and 28.8 mg / 100g of carrots and the cabbage was 0.04, 0.04, 0.1, 26, 0.05, 0.11, 0 and 0.048 mg / , Tomato 0.08, 0.03, 0.4, 7, 0.08, 0.13, 0 and 13 mg / 100g, broccoli 0.06, 0.09, 0.4, 54, 0.12, 0.78, 0 and 0.120 mg / 100g, carrots 0.05, 0.05, 0.8, 0.15, 0.23, 0 and 0.014 mg / 100g, respectively. The vitamin C and pantothenic acid folate were decreased by 10 ~ 61.5%.

Food name condition Content per 100g edible portion Vitamin B1
(Mg) Vitamin B2
(Mg) Nashin
(Mg) Vitamin C
(Mg) Vitamin B6
(Mg) Pantophenic acid
(Mg) Vitamin B12
(㎍) Folic acid
(㎍) cabbage raw stuff 0.04 0.03 0.3 36 0.1 0.22 0 124.8 boiled 0.04 0.04 0.1 26 0.05 0.11 0 48 tomato raw stuff 0.04 0.01 0.6 11 0.07 0.17 0 47.2 boiled 0.08 0.03 0.4 7 0.08 0.13 0 13 broccoli raw stuff 0.12 0.26 1.1 87 0.27 1.12 0 210 boiled 0.06 0.09 0.4 54 0.12 0.78 0 120 carrot raw stuff 0.06 0.05 0.8 8 0.07 0.4 0 28.8 boiled 0.05 0.05 0.8 7 0.15 0.23 0 14

Table 4 shows the content of water soluble vitamin in vegetables. The contents of fat soluble vitamins (vitamin A, vitamin D and vitamin E) of lemon, pear, bokbunja and apple were 0, 0, 1.6, 0 mg / 100g, 0, 0 and 0 mg / 100g, bokbunja 2, 0, 0 and 0 mg / 100g, apples 3, 0, 1 and 0 mg / 0, 0 and 0 mg / 100 g, brambles 0, 0, 0 and 0 mg / 100 g, apples 1, 0 and 0 mg / 100 g.

Food name condition Content per 100g edible portion Vitamin A
(RE) Vitamin D
(㎍) Vitamin E
(㎍) Vitamin K
(㎍) lemon raw stuff 0 0 1.6 0 Heat treatment 0 0 0.1 0 ship raw stuff 0 - - - Heat treatment 0 - - - Bokbunja raw stuff 2 - - - Heat treatment - - - - Apple raw stuff 3 0 One - Heat treatment 0 - - -

Table 5 shows the fat-soluble vitamin content in fruits. The water-soluble vitamin contents (vitamin B1, vitamin B2, niacin, vitamin C, vitamin B6, pantothenic acid, vitamin B12 and folic acid) of lemon, , 0.7, 70, 0.08, 0.39, 0 and 31 mg / 100 g, times 0.02, 0.01, 0.1, 4, 0, 0, 0 and 0 mg / 100 g, brambles 0.10, 0.07, 0.6, And 0 mg / 100g, apples 0.01, 0.01, 0.1, 4, 0.06, 0, 0 and 1 mg / 100g, respectively.

Food name condition Content per 100g edible portion Vitamin B1
(Mg) Vitamin B2
(Mg) Nashin
(Mg) Vitamin C
(Mg) Vitamin B6
(Mg) Pantophenic acid
(Mg) Vitamin B12
(㎍) Folic acid
(㎍) lemon raw stuff 0.05 0.02 0.7 70 0.08 0.39 0 31 heating 0 0 0 0 0 0 0 0 ship raw stuff 0.02 0.01 0.1 4 - - - - heating 0 0 0 0 0 0 0 0 Bokbunja raw stuff 0.10 0.07 0.6 tr - - - - heating 0 0 0 0 0 0 0 0 Apple raw stuff 0.01 0.01 0.1 4 0.06 - 0 One heating 0 0 0 0 0 0 0 0

Storage period (day) 0 3 5 7 9 Polyphenol
(Mg / 100g) 44 51 54 56 53 Microbial change
(CFC / ml) 2.18x10 ⁸ 4.30x10 ⁸ 6.10x10 ⁸ 7.20x10 ⁸ 7.60x10 ⁸

Table 6 shows the content of water-soluble vitamins in fruits. Table 7 shows changes in polyphenol content of the fermentation broth. In order to prepare the fermentation broth, the blending ratios of cabbage, tomato, broccoli, carrot, Respectively. The polyphenol content of the 44 mg / 100g was first heated and then cooled (at 100 ℃ 20 seconds), and then lactic acid bacteria (Lactobacillus plantarum) to ^{1% (1.0 x 10 8 CFU} / mL) inoculation and then for one week after the low-temperature aging and a result of measuring a polyphenol reduced was increased to 7 days 56 mg / 100g vegetable / fruit fermentation period was 7 days Respectively.

<Examples>

Cabbage, vegetables consisting of tomatoes, broccoli and carrots, bokbunja, apples, pears and lemons. At this time, all eight fruits / vegetables were mixed in equal amounts, and apple, pear and lemon were peeled and mixed.

The bacteria and coliform bacteria contained in the mixed vegetables / fruits were heated at 100 占 폚 for 20 seconds to sterilize them.

Next, after the heat-sterilized vegetables / fruits are cooled, the cooled vegetables / fruits are added with Lactobacillus plantarum was inoculated at 1% (1.0 × ^{10 8} CFU / mL) and aged at 25 ° C. for 7 days to form a vegetable / fruit fermentation broth according to the present invention.

Next, a method of producing fermented milk using a vegetable / fruit fermentation broth to produce fermented milk by adding the fermented broth of vegetable / fruit according to the present invention to crude oil and fermenting the fermented milk will be described.

In order to apply vegetable / fruit to fermented milk, microbial safety of the final fermented milk product must be ensured. Therefore, fermentation technology that can suppress the destruction of nutrients and increase the content of antioxidant material (polyphenol) Was used to prepare vegetable / fruit fermented broth. The content of dietary fiber was 0.026 g / mL (2.6%).

The quality characteristics of fermented milk according to the concentration of vegetable / fruit fermentation broth were analyzed. When 1, 3 and 5% addition of vegetable / fruit fermentation broth was added, the growth of lactic acid bacteria starter increased to 3% concentration and remained constant.

Addition concentration (%) Number of lactic acid bacteria (CFU / mL) Remarks 0 3.30x10 ⁸ Measurement results after incubation for 24 hours One 9.15x10 ⁸ 3 6.10x10 ⁹ 5 5.40x10 ⁹

Table 8 shows the number of lactic acid bacteria in fermented milk added with vegetable / fruit fermented milk. PH and acidity of fermented milk decreased with increasing fermentation time. There were no differences according to households. The acidity increased with increasing fermentation time in acidity, but no difference was observed between 3 and 5%. The addition of vegetable / fruit fermentation broth showed constant growth of lactic acid bacteria, changes in pH and acidity according to fermentation time, and fermented milk application seems to be possible.

The changes of dietary fiber of fermented milk according to storage period and vegetable / fruit fermented liquid were not affected by storage period.

(g / mL) Addition concentration (%) Storage period (day) 0 3 5 7 9 0 0.0026 0.0026 0.0028 0.0030 0.0031 One 0.0029 0.0032 0.0037 0.0040 0.0041 3 0.0035 0.0037 0.0039 0.0042 0.0042 5 0.0044 0.0047 0.0050 0.0053 0.0056

Table 9 shows the changes in the dietary fiber content of the fermented milk added with the vegetable / fruit fermentation liquid. As a result of the sensory evaluation (5-point scale) according to the concentration of the vegetable / fruit fermentation liquid, 3% of the treatments had good scores in flavor, taste and overall acceptability.

Addition concentration (%) incense color flavor Overall likelihood 0 4.3 ± 0.38 3.3 ± 0.92 3.7 ± 0.77 3.8 ± 0.46 One 3.8 ± 0.65 3.6 ± 0.33 3.9 ± 0.25 4.0 ± 0.61 3 3.7 ± 0.51 4.1 ± 0.17 4.2 ± 0.64 4.0 ± 0.61 5 3.3 ± 0.94 4.5 ± 0.37 3.1 ± 0.18 3.5 ± 0.22

Table 10 shows the sensory evaluation of the fermented milk containing the vegetable / fruit fermentation liquid. The production process of the fermented milk using the vegetable / fruit fermentation liquid is as follows. The starter used was Christian Hansen's YF-L812 (purchased from Jupiter International, Korea), and the strain was Lactobacillus acidphilus , Bifidobacterium bifidus , and Lactobacillus thermophilus . The manufacturing process is shown in Fig.

<Examples>

Crude oil having an acidity of 0.16% and pH of 6.8 was sterilized at 90 ° C for 10 minutes. Then, 3 parts by weight of the vegetable / fruit fermentation broth was added to 100 parts by weight of crude oil, and then concentrated concentrated freezing starter (0.0004%) was inoculated.

The vegetable / fruit fermentation broth was prepared by washing the cabbage, the vegetables consisting of tomato, broccoli and carrot, the bokbunja, the apple, the pear and the lemon. At this time, all of the eight fruits / vegetables were mixed in the same amount, and the apple, the pear and the lemon were peeled and mixed.

To sterilize bacteria and coliform bacteria contained in the mixed vegetables / fruits, the mixture was heated at 100 ° C for 20 seconds and then cooled. Then, the cooled vegetables / fruits were added with Lactobacillus Plantarum was inoculated at 1% (1.0 × ^{10 8} CFU / mL) and aged at 25 ° C for 7 days.

Then, the fermented milk was fermented at 43 ° C for 4 to 6 hours and then cooled to 15 ° C for 10 minutes. Then, the precipitated vegetable / fruit residue was filtered to prepare a fermented milk to which a liquid vegetable / fruit fermentation liquid was added.

Next, a method of preparing a fermented pudding using a vegetable / fruit fermentation liquid prepared by adding fermented milk prepared according to the present invention to a gelatin solution mixed with water and gelatin, followed by cooling the fermented milk, will be described.

A method for preparing a fermented pudding using a vegetable / fruit fermentation broth according to the present invention comprises: mixing 60 to 180 parts by weight of water at 50 to 60 캜 with 5 to 7 parts by weight of gelatin to form a gelatin solution; Cooling the gelatin solution to 30-35 占 폚; Adding 20 to 140 parts by weight of fermented milk added with vegetable / fruit fermentation broth to 100 parts by weight of the cooled gelatin solution; And cooling the gelatin solution mixed with the fermented milk at 0 to 10 ° C for 1 to 2 hours and packaging.

In the control group, 200 g of water and 6 g of gelatin were prepared, and the fermented puddings using the vegetable / fruit fermentation broth were added to 200 g of water at a ratio of 10, 30, 50 and 70%, respectively.

Table 11 below shows the mixing ratio of the raw materials of the fermentation broth.

(g) control 10% 30% 50% 70% water 200 180 140 100 60 gelatin 6 6 6 6 6 Fermented milk 0 20 60 100 140

The quality characteristics of fermented pudding were investigated according to the concentration of added vegetable / fruit fermented milk.

First, moisture, protein, fat and ash content of fermented puddings were measured and analyzed according to the addition concentration of fermented milk added with vegetable / fruit fermented liquid. Moisture content decreased with increasing concentration and protein, fat and ash increased with increasing concentration.

Table 12 below shows changes in the general composition of the fermented pudding according to the concentration of the fermented milk to which the vegetable / fruit fermentation broth was added.

division Fermented milk pudding 0% 10% 30% 50% 70% moisture 82.73 81.25 79.56 75.3 72.9 protein 4.23 5.57 5.98 6.25 6.44 Fat 0.001 1.01 2.31 2.85 3.65 Ash 0.01 0.1 0.19 0.32 0.39

Next, the pH, acidity and sugar content of the fermented pudding were measured according to the addition concentration of the fermented milk to which the vegetable / fruit fermentation broth was added. pH and acidity were not changed by addition concentration and sugar content was increased with increasing concentration.

Table 13 below shows the physicochemical change of the fermented pudding according to the concentration of the fermented milk to which the vegetable / fruit fermentation broth was added.

division Fermented milk pudding 0% 10% 30% 50% 70% pH 6.8 4.65 4.62 4.61 4.60 Acidity 0.11 0.51 0.51 0.52 0.51 Sugar content 0.1 10.2 12.3 14.65 17.89

Next, the properties of fermented puddings were analyzed according to the addition concentration of fermented milk added with vegetable / fruit fermentation broth. Hardness, elasticity, cohesiveness, gumminess, chewiness, and tackiness tend to decrease with increasing concentration of fermented milk in all items.

Table 14 shows the texture change of fermented pudding according to the concentration of fermented milk added with vegetable / fruit fermented liquid.

division Fermented milk pudding 0% 10% 30% 50% 70% Hardness
(hardness) 34.28 30.20 24.50 21.50 19.30 Resilience
(springing) 13.20 12.30 11.97 11.03 10.80 Coherence
(cohesiveness) 0.52 .048 0.43 0.38 0.31 Gum
(gumminess) 26.8 26.82 26.20 20.08 20.21 Chewiness
(chewiness) 3.27 3.11 3.08 2.50 2.23 Stickiness
(adhesiveness) 0.71 0.65 0.61 0.55 0.45

Next, we analyzed the sensory characteristics of fermented pudding according to the addition concentration of fermented milk added with vegetable / fruit fermentation broth. As a result of the sensory evaluation, the color and aroma were stronger with the addition concentration, and the higher the concentration was, the higher the concentration was. Fermented milk added with vegetable / fruit fermented milk was higher in overall acceptability than the control, and the final product was 50% of the overall highly evaluated color, flavor and taste.

Table 15 below shows the sensory evaluation of fermented puddings according to the concentration of the fermented milk added with the vegetable / fruit fermentation broth.

division Fermented pudding 0% 10% 30% 50% 70% incense 3.8 ± 0.87 4.0 ± 0.23 4.2 ± 0.78 4.5 ± 0.78 4.4 ± 0.12 color 3.8 ± 0.61 4.0 ± 0.78 4.3 ± 0.52 4.5 ± 0.65 4.5 ± 0.89 flavor 3.5 ± 0.52 4.1 ± 0.72 4.1 ± 0.82 4.5 ± 0.23 4.4 ± 0.73 Overall
Likelihood 3.7 ± 0.25 4.0 ± 0.33 4.3 ± 0.57 4.5 ± 0.67 4.4 ± 0.33

Based on the above results, the invented manufacturing process is as follows. 100% of water, 100 g of gelatin and 100 g of fermented milk added with vegetable / fruit fermentation solution were added to the pudding to add the vegetables and fruit fermented milk to the pudding. And dessert and snack foods containing a large amount of polyphenols are expected to increase consumers' palatability and usability.

<Examples>

Vegetables consisting of cabbage, tomatoes, broccoli and carrots, bokbunja, apples, pears and lemons were washed, cut and mixed. At this time, all of the eight fruits / vegetables were mixed in the same amount, and the apple, the pear and the lemon were peeled and mixed.

In order to sterilize bacteria and coliform bacteria contained in the mixed vegetables / fruits, the mixture was heated at 100 ° C for 20 seconds and then cooled. Then, the cooled vegetables / fruits were treated with Lactobacillus Plantarum was inoculated at 1% (1.0 × ^{10 8} CFU / mL) and aged at 25 ℃ for 7 days to form a vegetable / fruit fermentation broth.

Next, the crude oil having an acidity of 0.16% and a pH of 6.8 was sterilized at 90 DEG C for 10 minutes, and then 3 parts by weight of the vegetable / fruit fermentation broth was added to 100 parts by weight of the crude oil, followed by inoculation with concentrated concentrated freezing starter (0.0004% . Then, the fermented milk was fermented at 43 ° C for 4 to 6 hours, cooled at 15 ° C for 10 minutes, filtered to remove vegetable / fruit residue, and fermented with liquid vegetable / fruit fermented milk.

Next, 6 parts by weight of gelatin was mixed with 100 parts by weight of water at 50 캜 to form a gelatin solution, and then the gelatin solution was cooled to 30 캜. Then, 100 parts by weight of fermented milk containing 50% of vegetable / fruit fermentation broth was added to 100 parts by weight of the cooled gelatin solution, and the gelatin solution mixed with the fermented milk was cooled at 5 캜 for 1 hour and then packaged, To form a fermented pudding.

Claims (5)

Selecting and finishing and mixing two or more of vegetables / fruits;
Heating the mixed vegetable / fruit at 100 DEG C for 20 seconds to sterilize bacteria and coliform bacteria contained in the raw material;
A cooling step of cooling the heat-sterilized vegetable / fruit;
A step of inoculating lactic acid bacteria to prevent the destruction of the polyphenol component by inoculating the cooled vegetable / fruit with the lactic acid bacteria;
A low temperature aging step of aging the vegetables / fruits inoculated with the lactic acid bacteria at 25 占 폚 for 7 days;
The method for producing a vegetable / fruit fermentation broth according to claim 1, The method according to claim 1, wherein the vegetable / fruit is a mixture of cabbage, tomato, broccoli, carrot, brambles, apple, pear and lemon in the same amount. The method of claim 1, wherein the lactic acid bacteria are Lactobacillus plantarum . &lt; / RTI &gt; A process for producing fermented milk using the vegetable / fruit fermentation broth, which comprises adding the fermentation broth produced by the method for producing a vegetable / fruit fermentation broth of any one of claims 1 to 3 to crude oil and fermenting the same. A process for producing fermented puddings using the vegetable / fruit fermentation broth, which comprises mixing fermented milk prepared according to the process of claim 4 and gelatin solution mixed with water and gelatin, followed by cooling.

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