KR20150142527A - Lactic acid-coated nuts - Google Patents
Lactic acid-coated nuts Download PDFInfo
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- KR20150142527A KR20150142527A KR1020140071641A KR20140071641A KR20150142527A KR 20150142527 A KR20150142527 A KR 20150142527A KR 1020140071641 A KR1020140071641 A KR 1020140071641A KR 20140071641 A KR20140071641 A KR 20140071641A KR 20150142527 A KR20150142527 A KR 20150142527A
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- nuts
- lactic acid
- lactobacillus
- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 104
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 유산균을 유효성분으로 포함하는 견과류 코팅용 조성물 및 이를 이용하여 코팅된 견과류 가공품에 관한 것이다.The present invention relates to a composition for coating nuts comprising a lactic acid bacterium as an active ingredient, and a processed nuts product coated therewith.
일반적으로 견과류는 과피와 깍정이에 싸여 있는 나무 열매를 말하며, 각과라고도 불리 운다. 견과류는 열매가 충분히 익어도 갈라지지 않는 것이 특징이며, 호두, 땅콩, 밤, 아몬드, 잣, 은행 등이 이에 속한다. 이 같은 견과류는 박피 되지 않은 상태로 판매되거나 박피 된 상태에서 가공 처리되어 판매된다.In general, nuts are nuts that are wrapped in peel and chaff, and are also called angles. Nuts are characterized by the fact that the fruit does not break even when it is sufficiently cooked, and includes walnuts, peanuts, chestnuts, almonds, pine nuts, and banks. These nuts are processed and sold in a non-exfoliated condition, either sold or peeled.
박피되지 않은 견과류는 모양, 맛, 색깔 등이 지속적으로 유지되지만, 상술한 바와 같이 단단한 과피와 깍정이(예를 들어 밤)에 싸여 있기 때문에 사람들이 먹기에 불편함이 따른다. 박피된 견과류는 사람들이 쉽게 먹을 수 있는 반면에, 산화 속도가 상당히 빨라 모양, 맛, 색깔 등이 쉽게 변질되어 보관이 용이하지 않다.Unpeeled nuts are maintained in shape, flavor, color, etc., but as mentioned above, they are wrapped in hard peels and pickles (eg, chestnuts), which makes them uncomfortable to eat. Peeled nuts are easily eaten by people, while the rate of oxidation is so fast that their shape, taste, and color are easily altered, making them difficult to store.
이에 따라, 종래에는 견과류에 열을 가하여 볶거나 기름에 튀기는 방법을 통해 견과류의 변질을 방지하는 견과류 가공 방법이 사용되었다. 그러나 이 같은 가공 방법 또한 견과류의 맛과 색상 등을 지속적으로 유지하는데 한계가 있다. Accordingly, in the past, nuts processing methods have been used to prevent the deterioration of nuts through a method in which nuts are heated and fried or fried. However, such processing methods also have limitations in maintaining the taste and color of nuts continuously.
한편, 견과류는 하루 권장 섭취량이 25g 정도 되지만, 사람에 따라서 소화 기능이 약한 사람의 경우 소화·흡수하는 기능이 떨어져지는 문제점이 있다.On the other hand, nuts have a recommended daily intake of about 25g per day, but people with weak digestion function have a problem in that they lose their digestion and absorption functions.
따라서 견과류의 변질 방지와 더불어 소화기능이 약한 사람을 위해 소화·흡수를 효과적으로 증진시킬 수 있는 가공방법이 필요한 실정이다.Therefore, there is a need for a processing method capable of effectively promoting digestion and absorption for persons with weak digestion function, as well as preventing deterioration of nuts.
이에, 본 발명자들은 견과류의 장기보관에 따른 변질과 더불어 섭취에 따른 소화·흡수 문제점들을 해결하기 위한 방안을 찾고자 노력하였으며, 그 결과 유산균을 포함하는 코팅용 조성물을 이용하여 견과류를 코팅하는 경우, 견과류의 장기보관 시에도 견과류의 변질이 감소됨과 동시에 견과류의 소화 및 흡수를 촉진시킬 수 있음을 확인함으로써, 본 발명을 완성하게 되었다.Accordingly, the present inventors have sought to solve the problems of digestion and absorption due to ingestion as well as deterioration due to long-term storage of nuts. As a result, when coating nuts using coating compositions containing lactic acid bacteria, It is possible to reduce the deterioration of nuts and promote digestion and absorption of nuts at the same time, thereby completing the present invention.
따라서 본 발명의 목적은 견과류의 변질 방지와 더불어 소화기능이 약한 사람을 위해 소화·흡수를 효과적으로 증진시킬 수 있는 견과류 코팅용 조성물을 제공하는 것이다.Accordingly, an object of the present invention is to provide a composition for coating nuts, which can effectively prevent digestion and absorption of nuts, and prevent digestion and absorption of nutrients.
본 발명의 다른 목적은 상기 견과류 코팅용 조성물을 견과류에 코팅함으로써 변질 방지와 더불어 소화기능이 약한 사람을 위해 소화·흡수를 효과적으로 증진시킬 수 있는 견과류를 제공하는 것이다.Another object of the present invention is to provide a nuts capable of effectively promoting digestion and absorption for people with weak digestion function, as well as preventing deterioration by coating the composition for coating nuts with nuts.
상기 목적을 달성하기 위하여, 본 발명은 유산균을 유효성분으로 포함하는 견과류 코팅용 조성물을 제공한다.In order to achieve the above object, the present invention provides a composition for coating nuts comprising lactic acid bacteria as an effective ingredient.
본 발명의 일실시예에 있어서, 상기 조성물은 혼합유산균 또는 김치유산균을 포함할 수 있다.In one embodiment of the present invention, the composition may comprise mixed lactic acid bacteria or Kimchi lactic acid bacteria.
본 발명의 일실시예에 있어서, 상기 혼합유산균은 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 플랜타럼(Lactobacillus plantarum), 비피도박테리움 롱검(Bifidobacterium longum) 및 비피도박테리움 브레브(Bifidobacterium breve)으로 이루어진 군으로부터 선택된 2종 이상의 유산균이 혼합된 형태일 수 있다.In one embodiment of the present invention, the mixed lactic acid bacterium is selected from the group consisting of Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 > fermentum), Casey Lactobacillus (Lactobacillus casei ), Lactobacillus paracasei paracasei), Lactobacillus tareom Plan (Lactobacillus plantarum), ronggeom Bifidobacterium (Bifidobacterium longum and Bifidobacterium breve may be mixed with each other.
본 발명의 일실시예에 있어서, 상기 김치유산균은 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 메센테로이드스(Leuconostoc mesenteroides), 류코노스톡 가시코미타툼(Leuconostoc gasicomitatum), 류코노스톡 락티스(Leuconostoc lactis) 및 페디오코커스 펜토사세우스(Pediococcus pentosaceus)로 이루어진 군으로부터 선택될 수 있다.In one embodiment of the present invention, the Kimchi lactic acid bacteria are selected from the group consisting of Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc, mesenteroides , Leuconostoc < RTI ID = 0.0 > gasicomitatum , Leuconostoc lactis , and Pediococcus pentosaceus .
본 발명의 일실시예에 있어서, 상기 조성물은 혼합유산균 또는 김치유산균 이외에 추가로 효모건조물, 고초균, 황국균, 맥주효모, 포도당 및 클로렐라로 이루어진 군으로부터 선택된 1종 이상을 더 포함할 수 있다.In one embodiment of the present invention, the composition may further include at least one selected from the group consisting of yeast, Bacillus subtilis, Bacillus subtilis, brewer's yeast, glucose and chlorella, in addition to the mixed lactic acid bacteria or the Kimchi lactic acid bacteria.
본 발명의 일실시예에 있어서, 상기 효모건조물은 효모균의 액체배양 건조물일 수 있다.In one embodiment of the present invention, the yeast product may be a liquid culture product of yeast.
본 발명의 일실시예에 있어서, 상기 조성물은 혼합유산균 15~20중량부, 효모건조물 10~15중량부, 고초균 10~15중량부, 황국균 10~15중량부, 김치유산균 8~12중량부, 맥주효모 8~15중량부, 포도당 10~20중량부 및 클로렐라 1~5중량부를 포함할 수 있다.In one embodiment of the present invention, the composition comprises 15 to 20 parts by weight of mixed lactic acid bacteria, 10 to 15 parts by weight of dried yeast, 10 to 15 parts by weight of Bacillus subtilis, 10 to 15 parts by weight of Sasa gum, 8 to 12 parts by weight of lactic acid bacteria, 8 to 15 parts by weight of brewer's yeast, 10 to 20 parts by weight of glucose and 1 to 5 parts by weight of chlorella.
본 발명의 일실시예에 있어서, 상기 조성물은 견과류의 소화 및 흡수를 도울 수 있다.In one embodiment of the present invention, the composition can aid digestion and absorption of nuts.
또한, 본 발명은 상기 조성물을 이용하여 코팅한 소화·흡수 기능이 증진된 견과류를 제공한다.In addition, the present invention provides nuts having improved digestion and absorption functions coated with the composition.
본 발명의 일실시예에 있어서, 상기 견과류는 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오, 피칸, 마카다미아, 헤이즐럿, 코코넛, 캐슈넛, 검은콩 및 호박씨로 이루어진 군으로부터 선택될 수 있다.In one embodiment of the present invention, the nuts may be selected from the group consisting of walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnuts, coconuts, cashews, black beans and pumpkin seeds.
본 발명의 견과류 코팅용 조성물은 음식물이나 영양소의 소화와 흡수에 도움이 될 수 있는 다양한 유산균과 함께 이들 유산균의 견과류 표면에 피복을 용이하게 하기 위하여 당류를 포함함에 따라, 견과류의 변질 방지에 따른 보존성 향상과 더불어 견과류의 소화·흡수를 효과적으로 증진시킬 수 있는 이점을 갖는다. 또한 이러한 코팅용 조성물로 코팅 가공된 견과류는 노약자, 어린이, 임산부 및 기타 견과류 섭취 기호도가 낮은 사람들도 섭취에 따른 소화 부담감을 줄여주어, 견과류의 섭취를 더욱 쉽게 할 수 있다.The composition for coating a nuts of the present invention contains a variety of lactic acid bacteria that can help digestion and absorption of food or nutrients, as well as a saccharide in order to facilitate coating on the surface of nuts of these lactic acid bacteria, It is possible to effectively improve digestion and absorption of nuts. Also, nuts coated with such a coating composition can reduce digestion burden due to ingestion of the elderly, children, pregnant women, and other people who are less likely to consume nuts, thereby making it easier to ingest nuts.
본 발명은 견과류의 장기간 보존에 따른 변질 방지와 더불어 소화기능이 약한 사람을 위해 소화·흡수를 효과적으로 증진시킬 수 있는 견과류 코팅용 조성물을 그 특징으로 한다.The present invention is characterized by a nuts coating composition capable of effectively preventing digestion and absorption for people with weak digestion function, as well as prevention of deterioration due to long-term preservation of nuts.
본 발명의 견과류 코팅용 조성물은 유효성분으로 혼합유산균 또는 김치유산균을 포함할 수 있다.The nuts coating composition of the present invention may contain mixed lactic acid bacteria or Kimchi lactic acid bacteria as an effective ingredient.
본 발명에서 상기 ‘혼합유산균’이란 다양한 종류의 유산균들이 혼합된 형태의 유산균을 의미한다.In the present invention, the 'mixed lactic acid bacteria' means lactic acid bacteria in which various kinds of lactic acid bacteria are mixed.
본 발명에서 상기 ‘김치유산균’이란 종래 김치의 발효를 위해 사용되는 유산균 또는 스타터로서, 김치스타터와 동일한 개념이다.In the present invention, the term 'Kimchi lactic acid bacteria' refers to lactic acid bacteria or starters conventionally used for fermentation of kimchi, which is the same concept as a kimchi starter.
본 발명에서 상기 ‘김치스타터’란 김치를 발효시키는 것으로서 발효를 도와주는 유산균이나 곰팡이를 순수 배양한 액체나 분말을 말한다. In the present invention, the term 'Kimchi starter' refers to a liquid or powder obtained by fermenting kimchi and purely culturing lactic acid bacteria or fungi which helps fermentation.
본 발명의 일구체예에 있어서, 상기 혼합유산균은 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 플랜타럼(Lactobacillus plantarum), 비피도박테리움 롱검(Bifidobacterium longum) 및 비피도박테리움 브레브(Bifidobacterium breve)으로 이루어진 군으로부터 선택된 2종 이상의 유산균이 혼합된 형태일 수 있다.In one embodiment of the present invention, the mixed lactic acid bacterium is selected from the group consisting of Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 > fermentum), Casey Lactobacillus (Lactobacillus casei ), Lactobacillus paracasei paracasei), Lactobacillus tareom Plan (Lactobacillus plantarum), ronggeom Bifidobacterium (Bifidobacterium longum and Bifidobacterium breve may be mixed with each other.
본 발명의 다른 구체예에서, 상기 김치유산균은 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 메센테로이드스(Leuconostoc mesenteroides), 류코노스톡 가시코미타툼(Leuconostoc gasicomitatum), 류코노스톡 락티스(Leuconostoc lactis) 및 페디오코커스 펜토사세우스(Pediococcus pentosaceus)로 이루어진 군으로부터 선택될 수 있다.In another embodiment of the present invention, the Kimchi lactic acid bacteria are selected from the group consisting of Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc, mesenteroides , Leuconostoc < RTI ID = 0.0 > gasicomitatum , Leuconostoc lactis , and Pediococcus pentosaceus .
본 발명은 또 다른 구체예에서, 본 발명의 조성물은 혼합유산균 또는 김치유산균 이외에 추가로 효모건조물, 고초균, 황국균, 맥주효모, 포도당 및 클로렐라로 이루어진 군으로부터 선택된 1종 이상을 더 포함할 수 있다.In another embodiment of the present invention, the composition of the present invention may further comprise at least one selected from the group consisting of yeast, Bacillus subtilis, Bacillus subtilis, brewer's yeast, glucose and chlorella in addition to mixed lactic acid bacteria or lactic acid bacteria.
상기에서 예시한 다양한 유산균 및 기타 조성물의 구성성분에 포함될 수 있는 소재들은 종래 널리 알려진 유산균, 효모의 종류로서, 이들의 특징을 자세히 설명하면 아래와 같다.The materials that can be included in the components of the various lactic acid bacteria and other compositions exemplified above are the types of conventionally known lactic acid bacteria and yeast, and their characteristics will be described in detail as follows.
락토바실러스 아시도필루스(Lactobacillus acidophilus)는 락토바실러스균의 일종으로 막대 모양을 하고 있으며 산에 강한 내산성 균이다. 장내 부패성 미생물 및 헬리코박터 파일로리(Helicobacto pylori)의 생장을 억제하고, 미네랄 흡수 증진, 장내 면역기능 증진, 항암효과, 콜레스테롤 저하작용, 비타민 B군의 합성능력이 있으며, 장내 정착이 가능한 미생물이다. 또한, 장점막에 부착하여 장질환을 유발하는 병원균과 발암물질 등을 체외로 배설시키는 효과가 우수한 유산균으로 알려져 있다.Lactobacillus < RTI ID = 0.0 > acidophilus ) is a type of Lactobacillus that has a rod shape and is acid-resistant to acid. It is a microorganism capable of inhibiting the growth of Helicobacter pylori in the intestines and enhancing mineral absorption, enhancing intestinal immune function, anticancer effect, cholesterol lowering effect, synthesis ability of vitamin B group, and intestinal fixation. In addition, it is known that lactic acid bacteria excelling in excretion of pathogens and carcinogens that cause enteric diseases and cause intestinal diseases are excreted in vitro.
락토바실러스 불가리쿠스(Lactobacillus bulgaricus)는 우유를 공급원으로 하여 젖산을 생성하며, 특히 유당의 생성을 줄여 유당 불내증 환자에게 도움이 되는 것으로 알려져 있다. Lactobacillus bulgaricus is known to be beneficial to lactose intolerant patients by producing lactic acid by using milk as a source, particularly by reducing the production of lactose.
락토바실러스 카세이(Lactobacillus casei)는 항당뇨, 급성 설사 억제 효과가 있으며 면역 보조제로 사용되고 항암전이 효과가 있는 것으로 보고되어 있다. 또한, 유익한 유산균의 증식 및 유해균 억제를 촉진하며, 또한 배변활성을 원활하게 하는데 도움을 주는 것으로 알려져 있다. Lactobacillus casei has antidiabetic and acute diarrhea inhibitory effects and is used as an immunosuppressive agent and has been reported to have an anti-cancer metastatic effect. In addition, it is known that it promotes the proliferation of beneficial lactic acid bacteria and inhibition of harmful bacteria, and also helps smooth vaginal activity.
락토바실러스 퍼멘텀(Lactobacillus fermentum)은 항생능력과 함께 항산화능력이 매우 뛰어난 유산균으로 알려져 있다. Lactobacillus fermentum is known as a lactic acid bacterium with excellent antioxidant ability as well as antibiotic ability.
락토바실러스 파라카세이(Lactobacillus paracasei)는 유방암 억제활성이 뛰어나며, 복통이나 설사복창, 변비 등 불편한 복부 질환에 큰 효과가 있는 것으로 알려져 있다. Lactobacillus paracasei has excellent breast cancer inhibiting activity and is known to have a great effect on uncomfortable abdominal diseases such as abdominal pain, diarrhea and constipation.
락토바실러스 플랜타럼(Lactobacillus plantarum)은 김치 발효 유산균으로 리스테리아 균의 증식을 억제하며, 장에서 활발히 성장할 수 있고 장내에서 유익한 활동을 많이 하는 것으로 알려져 있다. Lactobacillus plantarum is a fermented lactic acid fermented by Kimchi, which inhibits the growth of Listeria, and is known to be active in the intestines and active in the intestines.
비피도박테리움 롱검(Bifidobacterium longum)은 비타민 B군, 바이오틴을 생성하며, 간 기능 개선, 상사선 장해의 개선, 지방의 과산화 억제 능력이 있다고 알려져 있다. Bifidobacterium longum ( Bifidobacterium longum ) is known to produce the vitamin B group and biotin, and has the ability to improve liver function, improve superiority disorder, and inhibit fat peroxidation.
비피도박테리움 브레브(Bifidobacterium breve)는 인플루엔자 바이러스 감염에 대한 방어 작용 및 면역조절 작용을 갖고 있으며, 로타바이러스 감염 억제능이 탁월하다고 알려져 있다. Bifidobacterium breve has a defense against influenza virus infection and an immunomodulating action, and is known to have excellent ability to inhibit rotavirus infection.
맥주효모는 저지방, 저열량이며 콜레스테롤이 없어 다이어트 하는 사람, 당뇨 환자 등 소모성 질환을 앓는 사람에게 유용한 건강기능소재로 알려져 있다.Brewer's yeast is a low-fat, low-calorie, non-cholesterol-free dietary supplement, and is known to be a useful health-care ingredient for people suffering from diabetes and other consuming diseases.
클로렐라는 섬유질이 풍부하여 장운동을 활발하게 해주어 변비에 효과적이며, 항산화성분인 엽록소와 단백질 형성을 위한 아미노산과 더불어 비타민B군이 풍부하게 함유하고 있는 것으로 알려져 있다.Chlorella is rich in fiber, so it is effective for constipation by stimulating intestinal motility. It is known that vitamin B group is rich in amino acids along with antioxidant chlorophyll and protein for protein formation.
따라서 본 발명의 견과류 코팅용 조성물 상기와 같은 특징을 가진 소재를 이용함으로써, 순수한 견과류 자체와 비교하여 이들 조성물을 견과류 표면에 코팅을 통해, 상기 기능성 소재의 이점을 견과류에 부여할 수 있다.Therefore, by using a material having the above-described characteristics, the advantages of the functional material can be imparted to the nuts through coating of the composition on the surface of nuts as compared with pure nuts themselves.
본 발명의 일구체예에서, 상기 조성물은 혼합유산균 15~20중량부, 효모건조물 10~15중량부, 고초균 10~15중량부, 황국균 10~15중량부, 김치유산균 8~12중량부, 매주효모 8~15중량부, 포도당 10~20중량부 및 클로렐라 1~5중량부를 포함할 수 있다.In one embodiment of the present invention, the composition comprises 15 to 20 parts by weight of mixed lactic acid bacteria, 10 to 15 parts by weight of dried yeast, 10 to 15 parts by weight of Bacillus subtilis, 10 to 15 parts by weight of germs, 8 to 12 parts by weight of lactic acid bacteria, 8 to 15 parts by weight of yeast, 10 to 20 parts by weight of glucose and 1 to 5 parts by weight of chlorella.
본 발명의 코팅용 조성물을 적용할 수 있는 견과류 종류로는 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오, 피칸, 마카다미아, 헤이즐럿, 코코넛, 캐슈넛, 검은콩 및 호박씨로 이루어진 군으로부터 선택될 수 있다.The types of nuts to which the coating composition of the present invention can be applied may be selected from the group consisting of walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnut, coconut, cashew nuts, black beans and pumpkin seeds.
또한, 본 발명은 상기 조성물을 이용하여 코팅한 소화 및 흡수 기능이 증진된 견과류를 제공한다.In addition, the present invention provides nuts having enhanced digestion and absorption functions coated with the composition.
본 발명의 소화 및 흡수 기능이 증진된 견과류는, 박피과정을 거친 견과류에 본 발명의 상기 유산균을 유효성분으로 포함하는 코팅용 조성물을 도포한 후, 열풍 조시키는 과정을 통해 제조할 수 있으나, 특별히 그 제조방법을 한정하는 것은 아니며, 일반적으로 공지된 견과류 코팅공정을 통해 제조할 수 있다.
The nuts having the enhanced digestion and absorption function of the present invention can be prepared by applying a coating composition containing the lactic acid bacteria of the present invention as an active ingredient to nuts after peeling, But the production method thereof is not limited, and it can be produced through a generally known nuts coating process.
이하 본 발명을 실시예에 의하여 더욱 상세하게 설명한다. 이들 실시예는 단지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.
<< 실시예Example 1> 1>
혼합유산균 제조Manufacture of mixed lactic acid bacteria
본 발명에서 사용한 혼합유산균은 하기 표 1에서 나타낸 각 균주를 배양한 후 액체 MRS 브로스 배지 250ml에 접종하고 37℃에서 36시간 호기적으로 진탕 배양하였다. 이렇게 배양된 균을 액체 MRS 브로스 배지 1L에 다시 접종하여 마찬가지로 37℃에서 48시간 배양하였다. 배양액을 원심분리 하여 균괴 약 16g을 얻었다. 계속하여 생리 식염수 800m로 세정하고 원심분리하는 과정을 2회 반복하였다. 이렇게 세정하여 얻어진 균괴를 스킴 밀크 20g, 가용성 전분(Soluble starch) 30g, 글루타민산 나트륨(sodium glutamate) 0.5g으로 이루어지는 용액 500ml에 넣고 완전하게 섞어서 동결·건조시켜 본 발명의 혼합유산균 제제 54g을 얻었다.
The mixed lactic acid bacteria used in the present invention were inoculated into 250 ml of a liquid MRS broth medium after culturing the respective strains shown in Table 1 below, and cultured with aerobic shaking at 37 캜 for 36 hours. The thus cultured bacteria were inoculated again into 1 L of liquid MRS broth medium and cultured at 37 캜 for 48 hours in the same manner. The culture was centrifuged to obtain about 16 g of the supernatant. Subsequently, the process of washing with 800 ml of physiological saline and centrifuging was repeated twice. The thus obtained microcapsules were thoroughly mixed with 500 ml of a solution comprising 20 g of skim milk, 30 g of soluble starch (Soluble starch) and 0.5 g of sodium glutamate, and the mixture was freeze-dried to obtain 54 g of the mixed lactic acid bacterial preparation of the present invention.
이렇게 제조된 혼합유산균 제제의 최종 박테리아 함량을 CFU(colony forming unit)법으로 확인한 결과, 배양물에서는 락토바실러스 균의 경우 2.5×108 cfu/ml, 비피더스 균은 0.5×108 cfu/ml였으며, 동결건조 분말에서는 락토바실러스 균의 경우 2.5×109 cfu/g, 비피더스 균은 0.5×109 cfu/g이 포함된 것으로 나타났다.
As a result of confirming the final bacterial content of the thus prepared mixed lactic acid bacterial preparation by CFU (colony forming unit) method, it was 2.5 × 10 8 cfu / ml for lactobacillus and 0.5 × 10 8 cfu / ml for bifidobacteria in the culture, The freeze-dried powder contained 2.5 × 10 9 cfu / g of lactobacillus and 0.5 × 10 9 cfu / g of bifidobacteria.
<< 실시예Example 2> 2>
본 발명의 견과류 코팅용 조성물의 제조Preparation of the composition for coating of nuts of the present invention
본 발명의 훈제용 소스 조성물은 하기 표 2에서 나타낸 구성들을 각각의 혼합비율로 혼합하여 제조되었다.
The smoked source composition of the present invention was prepared by mixing the components shown in Table 2 below at respective mixing ratios.
<< 실시예Example 3> 3>
본 발명의 코팅용 조성물을 도포한 견과류 제조Production of nuts coated with the coating composition of the present invention
견과류인 호두의 껍질을 제거하여 박피된 호두를 준비하였다. 상기 실시예 2를 통해 제조된 견과류 코팅용 조성물 1kg을 물 20ℓ와 혼합하여 액상 형태로 준비하였다. 이후, 상기 준비된 호두 10㎏을 팬에 넣고 회전시키면서 견과류 코팅용 조성물의 액상 2ℓ를 상기 호두에 분사한 다음, 코팅용 조성물이 살포된 호두를 120에서 구은 다음, 통상의 방법으로 40 ℃ 이하로 열풍·건조하여 추가로 수분을 제거하였다.
The peeled walnuts were prepared by removing the nut of the walnut shell. 1 kg of the composition for coating nuts prepared in Example 2 was mixed with 20 L of water to prepare a liquid form. Next, 10 kg of the prepared walnuts was poured into a pan, and 2 liters of a liquid phase of the composition for coating nuts was sprayed on the walnut while rotating. The walnuts with the coating composition were spread at 120 ° C, · Dryed to remove additional moisture.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (10)
상기 조성물은 혼합유산균 또는 김치유산균을 포함하는 것을 특징으로 하는 견과류 코팅용 조성물.The method according to claim 1,
Wherein the composition comprises mixed lactic acid bacteria or Kimchi lactic acid bacteria.
상기 혼합유산균은 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 플랜타럼(Lactobacillus plantarum), 비피도박테리움 롱검(Bifidobacterium longum) 및 비피도박테리움 브레브(Bifidobacterium breve)으로 이루어진 군으로부터 선택된 2종 이상의 유산균이 혼합된 형태인 것을 특징으로 하는 견과류 코팅용 조성물.3. The method of claim 2,
The mixed lactic acid bacteria are lactobacillus ( Lactobacillus < RTI ID = 0.0 > acidophilus , Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 > fermentum), Casey Lactobacillus (Lactobacillus casei ), Lactobacillus paracasei paracasei), Lactobacillus tareom Plan (Lactobacillus plantarum), ronggeom Bifidobacterium (Bifidobacterium wherein the composition is a mixture of at least two kinds of lactic acid bacteria selected from the group consisting of Lactobacillus longum and Bifidobacterium breve .
상기 김치유산균은 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 메센테로이드스(Leuconostoc mesenteroides), 류코노스톡 가시코미타툼(Leuconostoc gasicomitatum), 류코노스톡 락티스(Leuconostoc lactis) 및 페디오코커스 펜토사세우스(Pediococcus pentosaceus)로 이루어진 군으로부터 선택되는 것을 특징으로 하는 견과류 코팅용 조성물.3. The method of claim 2,
The Kimchi lactic acid bacteria were selected from Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc, mesenteroides), current Kono Stock visible Komi tatum (Leuconostoc gasicomitatum), current Kono Stock lactis (Leuconostoc lactis , and Pediococcus pentosaceus. < RTI ID = 0.0 > 21. < / RTI >
상기 조성물은 혼합유산균 또는 김치유산균 이외에 추가로 효모건조물, 고초균, 황국균, 맥주효모, 포도당 및 클로렐라로 이루어진 군으로부터 선택된 1종 이상을 더 포함하는 것을 특징으로 하는 견과류 코팅용 조성물.3. The method of claim 2,
Wherein the composition further comprises at least one selected from the group consisting of yeast extract, Bacillus subtilis, Hwang gukyun, brewer's yeast, glucose, and chlorella in addition to mixed lactic acid bacteria or Kimchi lactic acid bacteria.
상기 효모건조물은 효모균의 액체배양 건조물인 것을 특징으로 하는 견과류 코팅용 조성물.6. The method of claim 5,
Wherein the yeast dried product is a liquid culture dried yeast strain.
상기 조성물은 혼합유산균 15~20중량부, 효모건조물 10~15중량부, 고초균 10~15중량부, 황국균 10~15중량부, 김치유산균 8~12중량부, 맥주효모 8~15중량부, 포도당 10~20중량부 및 클로렐라 1~5중량부를 포함하는 것을 특징으로 하는 견과류 코팅용 조성물.6. The method of claim 5,
Wherein the composition comprises 15 to 20 parts by weight of mixed lactic acid bacteria, 10 to 15 parts by weight of dried yeast, 10 to 15 parts by weight of Bacillus subtilis, 10 to 15 parts by weight of Sophora cordata, 8 to 12 parts by weight of lactic acid bacteria of Kimchi, 8 to 15 parts by weight of brewer's yeast, 10 to 20 parts by weight and chlorella 1 to 5 parts by weight.
상기 조성물은 견과류의 소화 및 흡수를 돕는 것을 특징으로 하는 견과류 코팅용 조성물.8. The method according to any one of claims 1 to 7,
Wherein said composition helps digestion and absorption of nuts.
상기 견과류는 호두, 밤, 잣, 땅콩, 아몬드, 피스타치오, 피칸, 마카다미아, 헤이즐럿, 코코넛, 캐슈넛, 검은콩 및 호박씨로 이루어진 군으로부터 선택되는 것을 특징으로 하는 소화 및 흡수 기능이 증진된 견과류.10. The method of claim 9,
Wherein the nuts are selected from the group consisting of walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnuts, coconuts, cashews, black beans and pumpkin seeds.
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| JP2020022488A (en) * | 2016-09-07 | 2020-02-13 | ユニバーシティ−インダストリー コーオペレイション グループ オブ キョンヒ ユニバーシティＵｎｉｖｅｒｓｉｔｙ−Ｉｎｄｕｓｔｒｙ Ｃｏｏｐｅｒａｔｉｏｎ Ｇｒｏｕｐ Ｏｆ Ｋｙｕｎｇ Ｈｅｅ Ｕｎｉｖｅｒｓｉｔｙ | Novel lactic acid bacteria having various functionalities and application thereof |
| US11202811B2 (en) | 2015-09-15 | 2021-12-21 | University-Industry Cooperation Group Of Kyung Hee University | Lactobacillus having various functions, and use thereof |
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| KR20090074924A (en) | 2008-01-03 | 2009-07-08 | 이철원 | The nut type where ginseng steamed red liquid contains and the manufacturing method |
| KR20130084544A (en) | 2012-01-17 | 2013-07-25 | 권영기 | Processing method of nuts and nuts processed goods |
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| US11202811B2 (en) | 2015-09-15 | 2021-12-21 | University-Industry Cooperation Group Of Kyung Hee University | Lactobacillus having various functions, and use thereof |
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| JP2020022488A (en) * | 2016-09-07 | 2020-02-13 | ユニバーシティ−インダストリー コーオペレイション グループ オブ キョンヒ ユニバーシティＵｎｉｖｅｒｓｉｔｙ−Ｉｎｄｕｓｔｒｙ Ｃｏｏｐｅｒａｔｉｏｎ Ｇｒｏｕｐ Ｏｆ Ｋｙｕｎｇ Ｈｅｅ Ｕｎｉｖｅｒｓｉｔｙ | Novel lactic acid bacteria having various functionalities and application thereof |
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