KR20170120265A - Preparation method of Fermented chestnut puree using lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method of producing a night fermented puree using lactic acid bacteria, and more particularly, to a method of preparing a night fermented puree by mixing Lactobacillus plantarum (KCTC 21004) Of Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus. acidophilus, Lactobacillus. sakei and Lactococcus lactics to produce night fermented puree fermented at night by inoculating more than one kind of lactic acid bacteria selected from the group consisting of lactic acid bacteria, And can be usefully used for the development of fermented foods.

Description

Preparation Method of Fermented Chestnut Puree Using Lactic Acid Bacteria Using Lactic Acid Bacteria [

The present invention relates to a method for producing a night fermented puree using lactic acid bacteria, and more particularly, to a method for producing a night fermented puree utilizing lactobacillus lactic acid bacteria, which comprises mixing Lactobacillus plantarum (KCTC 21004) And can be used to develop healthy fermented foods using chestnuts.

The night is a plant that grows in temperate regions such as Asia and Europe. It is based on its origin, it has a European night (Castanea sativa Miller), Chinese night (Castanea mollisima Blume), Japanese night (Castanea cretanea Seib et Zucc) and dulis Nakai. The chestnut is chestnut chestnut, compared with Japanese chestnut. It is very sweet and has a high preference for consumers. It is harvested 3 years after the planting (planting and planting) , But thereafter the harvest is reduced. Cultivation throughout the year is pruned and fertilized in January and February, and flowers bloom in late July. The harvesting time of the night varies slightly depending on the breed, but continues from early September to mid-October. According to the data released by the Food and Agriculture Organization of the United Nations (FAO) in 2013, the world production of night is 90.2% in Asia, followed by Europe (6.9%) and America (3%) China is the most cultivated with 1.65 million tons, followed by Korea (699,090 tons), Turkey (600,000 tons), Bolivia (58,666 tons) and Italy (49,459 tons) . Recently, the production of chestnut varieties in China and the growth of chestnuts and frozen chestnuts have been greatly increased. It also reported that it should prepare for stable production such as breed development and aging measures in response to climate change such as abnormal temperature of growing season due to changes in weather conditions.

  Chestnut is different from other nuts. It contains vitamin C in large quantity. Chestnut color of chestnut is yellow because of pigment of beta carotene. When it is absorbed into body, vitamin A turns into vitamin A. Vitamin B1 is 4 times more than rice. In addition, night is rich in carbohydrates, protein, calcium, iron and potassium, and is a good nutrition source. Fructose in the chestnut strengthens the stomach. When taken over a long period of time, gastrointestinal function increases the digestive power. The vitamin B1, which contains chestnut, makes the skin shiny and prevents aging. In addition, vitamin C helps to break down alcohol and is also effective in hangover, helps to promote diuretic and kidney function.

   The World Health Organization (WHO) defined probiotics as "living microbes that have beneficial effects on host health by improving the capacity of the host's intestinal microflora." Probiotics, a broad concept that includes lactic acid bacteria that we commonly know, has been recognized as a health functional food in Korea Food and Drug Administration (KFDA). Among lactic acid bacteria, Lactobacillus, Bifidobacterium and Lactococcus are widely used in probiotics, and lactic acid bacteria in fermented foods cause fermentation of lactic acid, And bacteriocin, which is an antimicrobial substance, is secreted to inhibit food poisoning bacteria and lower intestinal pH of human, thereby suppressing proliferation of spoilage bacteria, thereby promoting intestinal activity by beneficial bacteria. Most of the probiotics products have been studied as fermented dairy products, and dairy yogurt products have been avoided for people with lactose intolerance and allergies and those with low-fat diets.

 In the previous study using chestnut, there were studies on night functional ingredients and chestnuts. Studies on the use of chestnuts were conducted on the quality characteristics of chestnut sensory characteristics and aging characteristics, Studies on the functional properties of Korean noodles and the development of processed foods have been actively carried out by studying the characteristics of the noodles and the night cookies of the noodles, but the production method of the night purée fermented with the probiotic lactic acid bacteria, There have been no reports on the quality characteristics including the sensory properties.

  Therefore, it is expected that the night purée fermented from lactic acid bacteria can contribute to the development of fermented health food using chestnut through the method of manufacturing night fermented puree using lactic acid bacterium as described in the present invention.

 Accordingly, the inventors of the present invention developed a method of producing fermented overnight fermented lactobacillus fermented by fermented lactobacillus and confirmed the quality characteristics including the sensory properties of the fermented fermented overnight ferrets, developed them as health fermented foods using the fermented overnight ferrets, Thus completing the present invention.

Korean Registered Patent No. 2014-1373585, Production Method of Night Saccharide Paste, Registration Date March 06, 2014

The object of the present invention is to provide a method for preparing a pulp, Mixing the prepared flesh with water and boiling to make a chestnut puree; Sterilizing the cooked overnight purée; Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus. acidophilus, Lactobacillus. sakei, and Lactococcus lacitics; And fermenting the mixture inoculated with the lactic acid bacterium.

Another object of the present invention is to provide a night fermented puree which is prepared by mixing lactic acid bacteria with chestnut puree and inoculation.

In order to achieve the above object, the present invention provides a method for producing Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus. acidophilus, Lactobacillus. sakei and Lactococcus lactis. The method of producing night fermented puree by fermenting nightly by inoculating one or more lactic acid bacteria selected from the group consisting of lactic acid bacteria, sakei and Lactococcus lactis.

The method of producing a night fermentation puree according to the present invention is characterized in that the lactic acid bacteria according to the present invention is inoculated with 1 to 3% (v / w) of a night purée.

Also, the sterilizing step of the present invention provides a method for producing a night fermented puree which is carried out at 121-130 ° C for 15-20 minutes, and the fermentation step is a fermentation step in which the fermentation is carried out for 24-72 hours at 20-45 ° C A process for producing puree is provided. Also, the Lactobacillus plantarum provides a method of producing a night fermented puree, Lactobacillus plantarum (KCTC 21004).

In order to accomplish the above object, the present invention provides a night fermented puree prepared by mixing 1 ~ 3% (v / w) of lactic acid bacteria with chestnut puree.

The present invention relates to a method for producing a night fermented puree using lactic acid bacteria, and more particularly, to a method for producing a night fermented puree utilizing lactobacillus lactic acid bacteria, which comprises mixing Lactobacillus plantarum (KCTC 21004) And can be usefully used in the development of healthy fermented foods using chestnuts by containing night nutritional components and characterized by excellent functionalities by fermentation of lactic acid bacteria.

1 is a growth curve of Lactobacillus plantarum KCTC 21004 in a solid plate culture medium at 37 ° C,
FIG. 2 is a graph showing changes in pH and titratable acidity of fermentation time of night fermented puree by Lactobacillus plantarum KCTC 21004,
3 is a graph showing changes in viscosity of night fermented puree by Lactobacillus plantarum KCTC 21004,
Fig. 4 shows changes in sugar content when sucrose was added to night fermented puree by Lactobacillus plantarum KCTC 21004,
5 is a graph showing changes in viscosity when sucrose is added to night fermented puree by Lactobacillus plantarum KCTC 21004,
FIG. 6 shows changes in sugar content when adding sugar of night fermented puree at lactic acid fermentation at 37 ° C.,
FIG. 7 shows the change in viscosity at the time of lactic acid fermentation at 37 ° C. when adding sugar of the night fermented puree.

The present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Specific embodiments are illustrated in the drawings and described in detail in the detailed description. It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

Terms including ordinals such as first, second, etc. may be used to describe various elements, but the elements are not limited by such terms. These terms are used only to distinguish one component from another.

When an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, but other elements may be present in between . On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms " comprises ", or " having ", and the like are used interchangeably with a feature, a number, a step, an operation,

One or more other features, integers, steps, operations, elements, components, or combinations thereof, as a matter of principle, without departing from the spirit and scope of the invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for preparing a pulp, Mixing the prepared flesh with water and boiling to make a chestnut puree; Sterilizing the cooked overnight purée; Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus. acidophilus, Lactobacillus. sakei, and Lactococcus lacitics; And fermenting the mixture inoculated with the lactic acid bacterium.

The method of manufacturing a night fermented puree according to the present invention is characterized in that the lactic acid bacteria of the present invention is inoculated with 1 to 3% (v / w) of the overnight puree by mixing. In addition, the Lactobacillus plantarum may be a method of producing a night fermented puree, which is Lactobacillus plantarum KCTC 21004.

The growth characteristics of L. plantarum KCTC 21004 were investigated to inoculate L. plantarum KCTC 21004 selected as an inoculum strain of the present invention and to select the inoculum amount. The pH and absorbance were measured at 37 캜 for 48 hours at intervals of 3 hours (see FIG. 1). Three hours after inoculation, the logarithmic growth phase started and after 18 hours, the absorbance value reached a stopper at about 2.7. The number of viable cells at the end of the logarithmic growth phase was 9.85 log CFU / mL, and the number of viable cells was the highest at 12.12 log CFU / mL at 24 hours after inoculation, and the number of viable cells thereafter decreased to 10.8 log CFU / mL at 48 hours Respectively. From these results, L. plantarum KCTC 21004, an inoculation strain to be added for fermentation of the night paste, was added to the night paste at 2% (v / w) for 24 hours.

In addition, the present inventors investigated the change of pH and titratable acidity of fermented lactobacillus fermented puree according to the boiling water content of night purée matured by the above method [see FIG. 2]. In order to maintain the thickened form of cooked rice, the boiled rice was selected at 40%, 50% and 60% of the range in which the solid separation did not occur. The pH before fermentation was 5.7-6.02 and the acidity was 0.20-0.21%. However, the pH rapidly decreased from the beginning of fermentation, and the pH was 3.8-3.9 at 12 hours and the titratable acidity increased to 0.73-0.92%. After 36 hours, the pH was stable at 3.6-3.7 and the titratable acidity was 1.56-1.62% at 48 hours of fermentation. In the pH and titratable acidity, the acid production was increased with increasing the night content. However, the change in the final fermentation time did not show any significant difference. The longer the fermentation time, the lower the pH and the titratable acidity tended to increase Lactic acid bacteria were found to produce acid using chestnut sugar. Thus, Lactobacillus plantarum KCTC 21004 cultured for 24 hours in the solid medium (MRS) was inoculated in the same manner as described above, and the results were obtained by measuring the number of bacteria by the time of inoculation Reference]. The initial viable counts ranged from 8.6 to 9.3 log CFU / mL. In all experimental groups, fermentation increased until 36 hours. At 48 hours after fermentation, bacterial counts decreased at 40% and 50% A content of 60% was confirmed to be available for lactic acid bacteria. Especially, the number of lactic acid bacteria in Lactobacillus tended to increase rapidly at the early stage of fermentation with the fermentation of the fermentation broth. However, after the fermentation period, fermented fermented lactic acid bacteria decreased, However, Lactobacillus plantarum KCTC 21004 was found to be resistant to acid at a high acidity.

The present invention is characterized in that the step of sterilizing in the above production method is a method of producing night fermented puree which is carried out at 121-130 ° C for 15-20 minutes. In addition, the fermentation step in the production method of the present invention may be characterized in that it is a method for producing night fermented puree which is carried out at 20-45 ° C for 24-72 hours. In order to confirm that the sterilization step and the fermentation step proceed well, the color change of the lactic acid fermented puree according to the mixing ratio of the boiled water and water was observed to confirm the physical properties of the overnight puree inoculated with the lactic acid bacteria. (L) value was 50.62 ~ 53.74, the redness value (a) was -0.42 ~ 1.46, the yellow color was yellow Figure (b) shows 19.60 ~ 22.49. The value of lightness (L) and yellowness (b) decreased and that of redness (a) increased as the night content increased. The difference in chromaticity according to the content of chestnut before fermentation is considered to be due to the caramelization reaction of sugar by heating during sterilization because the amount of sugar increases as the chestnut blending ratio increases. The color value after fermentation showed higher brightness and yellowness value than that before fermentation and decreased redness showed that the brightness and yellowness due to consumption and decomposition of sugar by caramelization by lactic acid fermentation increased and redness value decreased . In addition, the result of viscosity change of lactic acid fermentation according to the content of chestnut was confirmed [see FIG. 3]. The increase of chestnut content was found to be increased by starch and fiber, which was significantly increased at night, and the viscosity decreased after fermentation in all experimental groups before fermentation. Chestnut content of 40% puree was 28,994 cp before fermentation and 26,994 cp after fermentation for 48 hours. The viscosity decreased from before fermentation with 50% of night content, from 119,000 cp to 112,000 cp, while night content 60% puree decreased from 435,000 cp to 344,000 cp Respectively. The decrease of viscosity after fermentation was attributed to the production of lactic acid by organic acids and the reduction of starch by starch hydrolytic enzymes. On the other hand, it was confirmed that the viscosity of commercially available yogurt was 7,850 to 21,000 cp, and a similar 40% paste having a flowing viscosity of 30% was not suitable for the properties of puree. As a result, it was concluded that 50% paste of boiled starch was suitable for the preparation of night fermented puree, and lactic acid bacteria inoculation, sterilization and fermentation step proceeded well.

In addition, microbiological changes of the night fermented puree produced by the above production method according to the present invention were confirmed according to the addition amount of sugar. In order to compare the differences according to the sugar addition concentration, sugar was added to the total weight of the 50% pure purée at 0 to 25% concentration, respectively, and the change during fermentation for 48 hours was measured [see Table 3]. The initial pH and titratable acidity of the overnight fermented puree were 5.63 and 0.26%, respectively. The pH value of the fermented puree added with sugar was higher than that of the non-added fermented puree after 48 hours fermentation, Were higher than those of non - added fermented puree at 5% and 10%, respectively. The number of viable cell counts was increased to 12.3 ~ 14.3 log CFU / mL after 48 hours fermentation at 9.4 ~ 9.7 log CFU / mL in all experimental groups. pH, titratable acidity and viable cell count did not show any significant difference according to the amount of added sugar. As the fermentation time increased, the pH decreased and the titratable acidity tended to increase. To determine the basic properties of the night fermented puree according to the amount of added sugar, the concentration of the sugar was changed to 5 to 25%, and the fermentation of the night fermented puree was performed at 37 ° C for 48 hours to measure changes in the soluble solid content and viscosity , 5]. The solid content of the 50% content puree of the soldiers' boiled beans was 8 ~ 9 ° brix, and sugar was added according to the contents of sugar, respectively. As a result of measuring the sugar brix, the sugar concentration was increased. During the fermentation period, it decreased to 1 ~ 2 ° brix. When the sugar concentration before and after fermentation was examined, it was found that the night purée containing 25% of sugar decreased the most from the 28.73 ° brix to 25.27 ° brix before fermentation to about 3 ° brix. This is related to the increase of acidity due to the proliferation of lactic acid bacteria and the acid production due to the use of sugar simultaneously with the fermentation of lactic acid bacteria. In the present invention, in order to evaluate the sensory evaluation of night fermented puree according to the amount of sucrose added, night lactic acid fermented puree fermented at various sugar concentrations was fermented for 48 hours, Sensory evaluation was carried out on sweetness, sourness, fragrance and overall acceptability [see Table 4]. The content of sugar was increased by adding 5-25% of sugar and the sweetness was higher than that of fermented puree without added sugar. Lactic acid bacteria proliferate by using a small amount of sugar, and the remaining sugars are high, resulting in a high sensory sweetness and a high acid production, thereby lowering the intensity of the acidity of sweetness. There were many opinions that sweetness was felt in 25% sugar added group, and 5% and 10% added sour taste. Those who preferred sweetness gave a score to 20% sugar added group, and those with low sweetness gave a good score for added amount per 10%. There was no significant difference in the color and flavor according to the addition amount of sugar. It was confirmed that the content of 20% sugar, which had a good combination of sweetness and sourness, was preferable considering the sensory quality. The fermentation characteristics and basic properties of the night fermented puree according to the present invention were measured in order to confirm the characteristics of the night fermented puree produced according to the present invention. In order to compare lactic acid bacteria 's metabolism and lactic acid bacteria' s growth, production performance and sensory characteristics in lactic acid fermentation by lactic acid production using sugar, The optimum concentration of commercially available white sugar, fructooligosaccharide, isomaltooligosaccharide, and starch syrup in the previous experiment. The concentration of 50% sugar added at 20% sugar concentration. L. plantarum ) KCTC 21004 was inoculated with 2% (v / w) and cultured for 48 hours. The fermentation characteristics of pH and titratable acidity were compared [see Table 5]. There was no significant difference in the pH value of sugar added during fermentation period of 48 hours. In the case of titratable acidity, isomaltooligosaccharide and starch syrup were 1.78%, 1.75% in order of fructooligosaccharide and sugar, 1.72%, and 1.63%, respectively. As a result of measuring the number of lactic acid bacteria according to the incubation time, the group without sugar increased to 12.8 log CFU / mL at 24 hours after fermentation and decreased to 11.6 log CFU / mL at 48 hours, And increased to 13.4-14.6 log CFU / mL at the end of the experiment. As a result, it was confirmed that the sugar, which is a nutrient available to lactobacillus,

 In the present invention, 20% by weight of sugar, fructooligosaccharide, isomaltooligosaccharide, and starch syrup, which are sold in the market, are added to each other to the weight of the 50% chestnut puree and fermented at 37 ° C for 48 hours to obtain a solid content Changes in viscosity were measured (see Figures 6 and 7). The initial soluble solids before fermentation were measured in ° brix. As a result, the sugar content of the overnight puree without sugar was found to be 8-9 ° brix, and it was confirmed that the sugar content was increased to 26-32 ° brix after addition of sugar, It was confirmed that the isomaltooligosaccharide was decreased by 4-5 ° brix compared to other sugars. The viscosity of fermented milk after fermentation was lower than that before fermentation. The viscosity of fermented milk after fermentation of fermented milk without fermented sugar was 17667cp, It was confirmed that the viscosity value was increased to 97667 cp of sugar, 853333 cp of fructooligosaccharide, 723333 cp of isomaltooligosaccharide, 1050000 cp of syrup, and the viscosity was higher than that of sugar-free added syrup by adding sugar to improve the physical properties . In addition, when 0% to 25% of pure sugar content was added to 50% of boiled starch, the change in viscosity before and after fermentation was observed. The increase in sugar content was greater in all experimental groups including the boiled overnight purée It was confirmed that the lactic acid produced during fermentation of lactic acid was affected by the dissociation of polysaccharide contained in chestnut or by the starch hydrolyzing enzyme secreted from the mycelia of lactic acid bacteria to cause low molecular weight of starch and reducing sugar Respectively.

The present invention is characterized in that it is a night fermented puree prepared by mixing 1 ~ 3% (v / w) of lactic acid bacteria with chestnut puree. In the present invention, the sensory characteristics of the night fermented puree prepared by the method of L. plantarum KCTC 21004, which is the lactic acid bacterium, were inoculated, The effect of lactose fermentation on the sensory properties of lactic acid fermented puree after 20% addition of commercially available white sugar, fructooligosaccharide, isomaltooligosaccharide and starch syrup was investigated (see Table 6). When sugar was added to the fermented puree, fermented puree was added to the fermented soybean paste. The fermented lactic acid fermented by the addition of sucrose showed the sensory sensation of sweetness. Sugar was significantly higher than other saccharides in the preference according to the kinds of sugars. After the fermentation, the solid content was about 30%, and the solid content of the other saccharides was about 25%, indicating that the sugar content was lower than that of other saccharides appear. As a result, when the fermented overnight fermented puree was prepared using L. plantarum KCTC 21004, the fermentation rate was faster and the acidity was stronger. It is possible to develop a health fermented food having improved palatability.

The present invention may be better understood by the following examples, which are for the purpose of illustrating the invention and are not intended to limit the scope of protection defined by the appended claims.

< Example  1> Night Puree  Materials for manufacturing

In the experiment, white flesh was used for the experiment. The chestnut paste was prepared by autoclaving at 90 ° C for 90 minutes, mixing with water, sterilized at 121 ° C for 15 minutes, and used for fermentation.

< Example  2> Used strain  And culture

The lactic acid bacteria used in the study were Lactobacillus rhamnosus KCTC 3237, KCTC 5033, L. kimchicus KCTC 12976, L. plantarum KCTC 21004 and L. plantarum subsp., Which were purchased from the Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology. plantarum KCTC 3103, KCTC 3104, L. brevis KCTC 3102, KCTC 13094, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598, Lactococcus lacitics subsp. lactics KCTC 2013 and KCTC 3899 were used.

  Cultures of lactic acid bacteria were cultured at 37 ° C using a solid plate culture medium (MRS broth, Difico Co., MD, USA).

< Example  3> Night Paste  Fermentation of lactic acid bacteria

Lactobacillus cultured overnight in a solid plate culture medium (MRS) was inoculated at 2% (v / w) and then fermented at 37 ° C for a certain period of time.

end. Measurement of pH and titratable acidity

  The pH was measured at room temperature using a pH meter (DocuMeter, Sartorius, USA). The titratable acidity was determined by neutralizing 10 mL of 10-fold diluted sample with 0.1 N NaOH standard solution until the pH reached 8.2, and converting it into lactic acid.

Titratable acidity (%) =

V: Proper consumption of 0.1 N NaOH (mL)

F: factor of 0.1N NaOH

A: Amount of organic acid equivalent to 1 mL of 0.1 N NaOH (latic acid: 0.009)

D: Dilution factor

S: Sample weight

I. Measure the number of lactic acid bacteria

  The number of lactic acid bacteria was measured by standard agar culture method. To measure the number of viable bacteria in lactic acid bacteria, samples were diluted up to 10 with 0.85% NaCl solution, and 0.1 mL was added to MRS agar medium. And cultured for 36 hours. After culturing, the number of colony counts (number of fungi visible to the naked eye in the solid medium) was selected and the number of viable cells per unit volume (CFU / mL) was calculated by multiplying the number of colonies by the number of dilutions.

All. Determination of soluble solids content

  The fermented product of lactic acid fermented overnight was diluted 2 times and 1 mL of the filtrate was collected and measured using a portable refractometer (PAL-1, ATAGO, Japan).

la. Viscosity measurement

  Viscosity was measured using a viscometer (Brookfield DV-II + pro, Brookfield Engineering Laboratories, Inc., MA, USA). The spindle was selected by No. 64, and the results were repeated three times.

hemp. Chromaticity measurement

  Chromaticity measurements were carried out in a petri dish (glass jar with a pair of plates and a single lid fitting to it) and measured with a color (Colori-meter, Model JC 801S, Color Techno System, Japan). Hunter's value of L, a, b was measured.

< Example  4> Sensory evaluation

The sensory characteristics of chestnut fermented puree according to the manufacturing conditions were selected by 20 college male and female students who majored in food biotechnology as a panel, and their sweetness, sourness, texture, color, Flavor, and overall preference were evaluated using the five-point method.

Table 1 shows the results obtained by inoculating L. plantarum KCTC 21004 and measuring the number of bacteria by sampling over time.

Table 2 shows the change in the color of the fermented puree of lactic acid bacteria according to the mixing ratio of boiled water and water.

Table 3 shows changes in fermentation with respect to the total weight of the night fermented puree according to the added sugar concentration.

Table 4 shows the result of sensory evaluation of the general preference of night fermented puree with different sugar concentration.

Table 5 shows the results of measuring the number of lactic acid bacteria according to the culture time.

Table 6 shows the effect on the sensory characteristics of night fermented puree.

Claims (6)

(S1) washing the night and preparing the pulp;
(S2) mixing the prepared pulp with water and boiling to make a chestnut puree;
(S3) sterilizing the cooked overnight purée;
(S4) Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus. acidophilus, Lactobacillus. sakei, and Lactococcus lacitics;
(S5) fermenting the mixture inoculated with the lactic acid bacterium.
[3] The method according to claim 1, wherein the lactic acid bacteria are inoculated with 1 to 3% (v / w) of the chestnut puree.
The method of claim 1, wherein the sterilizing step is performed at 121-130 ° C for 15-20 minutes.
The method of claim 1, wherein the fermenting step is performed at 20-45 ° C for 24-72 hours.
The method of claim 1, wherein the Lactobacillus plantarum is Lactobacillus plantarum (KCTC 21004).
A night fermented puree produced by the method of any one of claims 1 to 5.

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