KR20180123224A - Method for Preparing Yogurt and the Yogurt Obtained Thereby - Google Patents

Abstract

Provided is a method for producing yogurt ensuring enhanced taste, increased lactic acid bacteria content, and improved antioxidant properties. To this end, the method comprises the following steps: (a) preparing milk or skim milk, (b) adding 1-3% (w/v) of pure powder of Vicia amoena Fisch. ex DC. and 1-3% (w/v) of Matteuccia orientalis (Hook.) Trev. leaf powder into the milk or the skim milk and then mixing the same; and (c) inoculating the mixture with Lactobacillus casei, Lactobacillus plantarum, or a mixed strain thereof as lactic acid bacteria.

Description

[0001] The present invention relates to a method for producing yogurt and a yogurt obtained thereby,

The present invention relates to a process for the production of yogurt and to the yogurt obtained thereby.

Yogurt produced by cultivating lactic acid bacteria in milk or skim milk contains not only milk components but also vitamins, peptides, peptones, oligosaccharides produced in the fermentation process, fermented foods having a strong acidity and flavor including a trace amount of physiologically active substances and lactic acid bacteria to be.

Yogurt has been reported to have a very beneficial physiological activity such as a suicide action by intestinal proliferation of lactic acid bacteria, a cholesterol-lowering action of blood, an action of promoting mineral and vitamin absorption, and a suppression of colon cancer development (J Food Sci 55 (1): 506- 511, 1998).

Recently, in order to meet consumers' taste and convenience of ingestion, there has been an increasing demand for products such as powder and ring form which have higher milk solids content and higher lactic acid bacteria than liquid yogurt. In addition, in order to enhance the functionality of yogurt, Attempts have been made to manufacture yogurt with enhanced functionality using it as part of the fermentation substrate. As such natural ingredients, garlic (J Korean Soc Appl Biol Chem 50: 48-52, 2007), cherry powder (J Korean Soc Food Sci Nutr 38: 1229-1236, 2009), J Korean Soc Food Sci Nutr 43 : 690-697, 2014), and Ogaki powder (Korean J Food Sci Technol 47: 765-771, 2015).

The present invention also discloses a method for producing jorgut in which the antioxidative activity is enhanced and the number of lactic acid bacteria live cells is increased by using rape seed oil and cleavage rum as a natural raw material.

It is an object of the present invention to provide a method for producing yogurt.

Another object of the present invention is to provide the yogurt obtained by the above method.

The present inventors searched for natural materials capable of promoting the growth of lactic acid bacteria without affecting the intrinsic flavor of yogurt and further promoting the flavor of yogurt. A total of about 50 kinds of natural edible vegetable materials according to the " Food Hygiene Law " When a certain amount of these natural plant materials are added in a powdered form into milk and fermented with lactic acid bacteria, as shown in the following examples among the 50 kinds of materials, the case of mixing the pure powder of rape seed oil with the leaf powder of canola seeds, It is completed by confirming that the proliferation is accelerated, the antioxidative activity is improved, and the flavor of yogurt is also improved.

In view of the foregoing, the method for producing yogurt according to the present invention comprises the steps of (a) preparing milk or skim milk, (b) adding and mixing pure powder of rape seed oil with leaves or skim milk powder in milk or skim milk, (c) inoculating and culturing the mixture with lactic acid bacteria.

In the method of the present invention, the milk may be obtained by using a stock solution, a dilute stock solution, or a concentrated stock solution, or a solution obtained by adding purified water to a powder.

In the method of the present invention, the milk or skim milk may be sterilized in order to prevent the quality characteristics of the yogurt from changing by the growth of microorganisms other than lactic acid bacteria. Such sterilization may be accomplished by any method known in the art, such as ultraviolet irradiation, high pressure sterilization, and the like.

In the method of the present invention, the milk or skim milk may be supplemented with a carbon source for the purpose of promoting the proliferation of lactic acid bacteria and for the purpose of sweetening, etc. Any of those known in the art can be used as such a carbon source. Typically, oligosaccharides, lactose, glucose, fructose, sugar, molasses, dextrose, and mixtures thereof will be used. Such a carbon source may be added in an arbitrary range in consideration of the intended fermentation time and the degree of fermentation. Normally, the carbon source will be added in the range of 1 to 20 parts by weight based on the weight of the milk to be fermented.

In the method of the present invention, the pure rape seed powder and the open-faced leaf powder can be obtained by drying and pulverizing according to a conventional method known in the art. A natural drying method (shade), a hot air drying method, a vacuum drying method, or the like may be adopted. When the vacuum drying method is adopted, the drying of the surface and the inside is relatively uniform, and the drying is performed at a low temperature, so that nutrient destruction can be minimized. These powders of rape seed oil and canola leaf powder may be added at 1 to 3% (w / v), respectively.

In addition, in the method of the present invention, the lactic acid bacteria may be any lactic acid bacteria known in the art, and more specifically, lactic acid bacteria such as Lactobacillus sp. , Streptococcus sp. , Pediococcus sp. It is possible to use Pediococcus sp. , Leuconostoc sp. And Bifidobacterium sp. , And more specifically, Lactobacillus plantarum , Lactobacillus sp. Lactobacillus delbrueckii , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus brevis , Lactobacillus acidophilus , Streptococcus thermophilus, Lactobacillus spp. (Streptococcus thermophilus), Phedi O Lactococcus pen soil three mouse (Pediococcus pentosaceus), Phedi O Lactococcus three Levy (Pediococcus cerevisiae), Lactococcus lactis (Lactococcus lactis), Les Kono Stock Sheet reum (Leuconostoc citreum), Les Kono Stock mesen steroid (Leuconostoc mesenteroides), Bifidobacterium Bifidobacterium Doom (Bifidobacterium bifidum), Bifidobacterium Rock Bifidobacterium lactis and the like can be used. Preferably, the lactic acid bacteria Lactobacillus casei , Lactobacillus plantarum , Lactobacillus acidophilus , or a mixed strain thereof are used in the following examples . Particularly, it is preferable to use Lactobacillus casei , Lactobacillus plantarum , or a mixed strain thereof, which has an effect of increasing antioxidative activity.

In addition, in the method of the present invention, cultivation after lactic acid bacteria inoculation can be carried out under temperature conditions of 15 ° C to 45 ° C, particularly 25 ° C to 40 ° C, in consideration of the inoculated lactic acid bacteria. If the incubation temperature is lower than the above range, the fermentation rate may be slowed and undesired fermentation products may be produced. Even if the incubation temperature is higher than the above range, the fermentation rate is similarly slowed down due to the death of the fermentation microorganisms, It can happen. In the case of the incubation time, it is preferable that the growth of the inoculated lactic acid bacteria is maximized until sufficient fermentation can be achieved by sufficiently growing the lactic acid bacteria. The time point at which the growth of the inoculated lactic acid bacteria reaches the maximum can be determined within the ordinary skill in the art depending on the culture temperature, the amount of the fermentation raw material, the amount of the microorganism to be inoculated, and the like.

In another aspect, the present invention relates to the yogurt obtained by the method.

The yogurt of the present invention is obtained by the above method, and it can be understood that the antioxidant activity is enhanced, the lactic acid bacteria are increased, and the yogurt flavor is improved.

The yogurt of the present invention may be a liquid phase or a concentrated liquid phase such as a reduced-pressure concentrated liquid, or may be a powdery state from which moisture is removed. When it is produced in powder form, it is preferably obtained by a low-temperature vacuum drying method such as freeze-drying in order to keep the lactic acid bacteria in a live bacterial state.

In another aspect, the present invention relates to a food composition comprising, as a main component, yoghurt obtained by the above method. Herein, it is understood that the yoghurt content is included as the main ingredient in the case where the yogurt content is 50 wt% or more.

The food composition of the present invention can be prepared in any form and can be used in various forms such as beverages such as tea, juice, carbonated beverage, ionic drink, processed milk such as milk and request route, gum, rice cake, Such as confectionery, cotton, etc., tablets, capsules, rings, granules, liquids, powders, flakes, pastes, syrups, gels, jellies, bars and the like. In addition, the food composition of the present invention may be classified into any product category as long as it meets the laws and regulations on the time of manufacture and distribution in the legal and functional category. For example, it is a health functional food according to the "Health Functional Food Act", or the food standard of the Food Sanitation Act ("Food Standards and Specifications"), such as confectionery, pulses, Food for special use, and the like.

The food composition of the present invention may contain food additives in addition to the active ingredients thereof. Food additives are generally understood to be substances that are added to foods and mixed or infiltrated into food in the manufacture, processing or preservation of food, and their safety must be ensured since they are ingested daily with food and for long periods of time. The Food Additive Ordinance according to the Food Sanitation Law, which is the national laws governing the manufacture and distribution of foodstuffs (the Food Additives Standards and Standards of the Food and Drug Administration Notice), contain safety-guaranteed food additives in chemical composition, These additives are classified into sweeteners, flavors, preservatives, emulsifiers, acidulants, and thickeners in terms of function.

The sweetener is used for imparting a sweet taste suitable for food, and both natural and synthetic sweeteners can be used in the food composition of the present invention. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavors are used to improve taste and flavor, and natural and synthetic flavors can be used. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. Examples of natural flavoring agents include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. If desired, a synthetic flavor agent may be used. As the synthetic flavor agent, esters, alcohols, aldehydes, terpenes and the like may be used.

As the preservative, calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid) and the like can be used, and as the emulsifier, acacia gum, carboxymethyl cellulose, xanthan gum, pectin And acidulant, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid and the like may be used as the acidulant. The acidulant may be added so that the food composition has a proper acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste. Examples of the thickening agent include suspending agents, sedimentation agents, gel-forming agents, bulking agents and the like.

The food composition of the present invention may contain physiologically active substances or minerals which are known in the art and which are stable as a food additive, for the purpose of supplementing and reinforcing the functionality and nutrition, in addition to the above-mentioned food additives.

Examples of such physiologically active substances include catechins contained in green tea and the like, vitamins such as vitamin B1, vitamin C, vitamin E and vitamin B12, tocopherol, dibenzoyl thiamine, etc. Examples of minerals include calcium preparations such as calcium citrate, magnesium stearate , Iron preparations such as iron citrate, chromium chloride, potassium iodide, selenium, germanium, vanadium, zinc and the like. In addition, as other physiologically active substances, chlorophyll-containing plant powder or juice which is recognized as having antioxidant function in the Health Functional Food Code ("Health Functional Food Standard and Specification") of the Health Functional Food Act, chlorella powder, spirulina Powder, green tea extract, coenzyme Q10, and bamboo leaf extract, melon extract, bramble extract (powder), beeswax alcohol, ubiquinol, tomato extract, grape extract Seed extract, and French seaweed bark extract.

The food composition of the present invention may contain an appropriate amount of the above-mentioned food additives according to the product type so as to achieve the purpose of addition thereof.

With regard to other food additives that may be included in the food composition of the present invention, reference may be made to the Food Code or the Food Additive Code of the respective country.

In another aspect, the present invention relates to a functional food composition for antioxidation comprising yogurt obtained by the above method as an active ingredient.

With respect to the product form of the functional food composition for antioxidation of the present invention, the additives thereof, and the like, the above-mentioned methods are also applicable.

As described above, according to the present invention, it is possible to provide a method for producing yogurt having enhanced antioxidant activity, increased lactic acid bacteria, and improved flavor and the like.

The yogurt of the present invention can be manufactured and used in the form of tablets, pills, capsules etc. which are mixed with various food additives and can be easily ingested. The yogurt can be manufactured and used as a health functional food by functioning antioxidant.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

<Examples> Manufacture of yogurt

&Lt; Example 1 > Production Example 1 of Yogurt

2.0% (w / v) pure rape seed powder and 2.0% (w / v) canola leaf powder were added as an edible vegetable material with milk having a solid content of 13 to 14% (w / v) 1% (w / w) of Lactobacillus casei cultured in MRS medium and cultivated in Korean Microorganism Preservation Center (KCCM 12452) with Lactobacillus were cultured at 121 ° C for 20 minutes under high pressure sterilization. v) and then cultured at 37 ° C for 7 days. After cultivation, the culture solution was directly concentrated under reduced pressure and lyophilized to prepare powdery yogurt. The seed culture was obtained by inoculating 5 mL of MRS liquid medium and culturing for 24 hours at 37 ° C.

&Lt; Example 2 > Production Example 2 of Yogurt

The powdery yogurt was prepared in the same manner as in Example 1 except that Lactobacillus plantarum cultured in MRS medium and cultivated in Korean Microorganism Preservation Center (KCCM 12116) was used. The seed culture was obtained by inoculating 5 mL of MRS liquid medium and culturing for 24 hours at 37 ° C in the same manner as the lactobacillus case culture.

&Lt; Example 3 > Production Example 3 of Yogurt

Yogurt in powder form was prepared in the same manner as in Example 1, except that Lactobacillus acidophilus cultured in MRS medium and cultivated in Korean Microorganism Preservation Center (KCCM 40265) was used. The seed culture was obtained by inoculating 5 mL of MRS liquid medium and culturing for 24 hours at 37 ° C in the same manner as the lactobacillus case culture.

<Experimental Example> Antioxidant Activity, Lactic Acid Bacteria and Sensory Evaluation on Preferences

<Experimental Example 1> Antioxidant activity experiment

<Experimental Example 1-1> DPPH scavenging activity experiment

In the DPPH scavenging activity experiment, 10-fold weight of 70% ethanol was added to the powdery yogurt prepared above, and the mixture was extracted for 24 hours, concentrated under reduced pressure, and lyophilized to prepare a powdery sample.

The control sample was mixed with the same weight of pure powder of rape seed oil and leaves of canola leaves, and 10 times by weight of 70% ethanol was added to the mixture. The mixture was extracted for 24 hours, concentrated under reduced pressure and lyophilized to prepare powder .

Specifically, 1 ml of 0.1 mM DPPH solution and 0.5 ml of a methanol-adjusted sample were mixed and incubated in a dark room at 25 ° C for 20 minutes, and the absorbance was measured at 525 nm. DPPH radical scavenging activity was determined by comparing the DPPH radical scavenging activity of the sample with the treatment concentration according to the following equation as compared with the control group of the sample-untreated group, and the IC ₅₀ value corresponding to the scavenging activity of 50% .

DPPH radical scavenging rate (%)

= (Control O.D.-sample O.D.) / Control O.D. × 100

DPPH scavenging activity (IC ₅₀ ) sample IC ₅₀ ([mu] g / ml) The culture of Example 1 277.68 The culture of Example 2 223.24 The culture of Example 3 464.52 Control sample 425.43

The results in Table 1 show that the DPPH scavenging activity is increased when Lactobacillus casei and Lactobacillus plantarum are used as the lactic acid bacteria.

<Experimental Example 1-2> ABTS radical scavenging activity experiment

A solution of 7 mM ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid)) was prepared and mixed with 2.6 mM potassium persulfate (K ₂ S ₂ O ₈ ) The reaction solution was allowed to stand to induce formation of cation radicals. After adjusting the absorbance of the ABTS solution to 0.7 at 732 nm before the experiment, 950 μl of ABTS solution was added to 50 μl of the sample, and the absorbance was measured at 732 nm for 10 minutes at room temperature. The absorbance was compared with the control The ABTS radical scavenging activity (%) of the sample was determined and the IC ₅₀ value corresponding to the scavenging activity of 50% was shown in Table 2 below.

ABTS radical scavenging activity (IC ₅₀ ) sample IC ₅₀ ([mu] g / ml) The culture of Example 1 143.27 The culture of Example 2 184.84 The culture of Example 3 327.65 Control sample 342.74

The results of Table 2 also show that the ABTS scavenging activity is increased when Lactobacillus casei and Lactobacillus plantarum are used as lactic acid bacteria, similar to the results of Table 1 above.

<Experimental Example 2> Measure the number of lactic acid bacteria

For the viable cell count, 1 g of the culture medium immediately after preparation was mixed with 9 ml of saline solution, diluted by 10-fold dilution method, 1 ml of each dilution was inoculated on the plate, and the culture medium for determination of BCP-added plate (Difco Lab., St. Louis, MO, USA) The number of yellow colonies formed after culturing in an incubator at 37 ° C. for 72 hours was measured and the average ± standard deviation of the three repeated experiments with CFU (Colony Forming Unit) per g of sample was shown in Table 3 below.

The control sample was prepared in the same manner as in Example 1 except that pure rape seed powder and open-cell leaf powder were not added and the solid content of the milk was 13 to 14% (w / v). Lactobacillus casei ( Lactobacillus casei ), Lactobacillus plantarum or Lactobacillus acidophilus were inoculated and cultured (each control sample 1, 2 and 3).

Number of viable cells (Log number, CFU / ml) sample Viable cell count The culture of Example 1 9.14 ± 0.17 * The culture of Example 2 8.59 ± 0.14 * The culture of Example 3 8.74 + - 0.25 * Control sample 1 8.27 ± 0.21 Control sample 2 7.58 ± 0.23 Control sample 3 7.64 ± 0.15 * p < 0.05

The results in Table 3 show that the number of viable cells is significantly increased when the pure powder of rape seed oil and the leaf powder of canola are added or used.

<Experimental Example 3> Sensory evaluation

(5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: excellent, 4 points: excellent, : Very bad), and the number of people according to each evaluation score is shown in Table 4 below.

The control sample was prepared in the same manner as in Example 1 except that pure rape seed powder and open-cell leaf powder were not added and the solid content of the milk was 13 to 14% (w / v). Lactobacillus casei ( Lactobacillus casei ), Lactobacillus plantarum or Lactobacillus acidophilus were inoculated and cultured (each control sample 1, 2 and 3).

division 5 points 4 points 3 points 2 points 1 point The culture of Example 1 6 7 3 3 One The culture of Example 2 9 6 2 3 0 The culture of Example 3 8 4 3 3 2 Control sample 1 5 6 4 2 3 Control sample 2 6 4 6 2 2 Control sample 3 4 7 5 3 One

The results in Table 4 show that the taste of the whole flavor is not lowered but rather improved when the pure powder of rape seed oil and the leaf powder of canola are added and used.

<Production Example> Production Example of Products Containing Cultured Lactic Acid Bacteria

The ingredients and the contents shown in Table 5 below were uniformly mixed, and an appropriate amount (25 parts by weight based on 100 parts by weight of the mixture) of the mixture was added to the mixture. The mixture was kneaded, molded into a 1.8 g weight ring using a ventilator, dried To prepare a ring-shaped product.

Ingredients and content of products containing lactic acid bacteria culture Raw material name content Refined glucose 79.4 dextrin 3.9 The lactic acid bacterium culture (powder) 3.0 Enzyme treatment Stevia 0.1 Xylitol 4.0 Sorbitol 3.0 Magnesium stearate 1.0 Vitamin C 1.3 Anhydrous citric acid 2.3 Natural spices 1.3 Vitamin B3 (niacin) 0.1 Collagen 0.1 Calcium pantothenate 0.1 Vitamin B6 0.1 Vitamin B2 0.1 Vitamin B1 0.1 Vitamin B9 (folic acid) 0.1

Claims (6)

(a) preparing milk or skim milk,
(b) adding 1 to 3% (w / v) of a pure powder of rape seed to 1 to 3% (w / v) of a canola leaf powder to the milk or skim milk, and (c) Comprising the step of inoculating Lactobacillus casei , Lactobacillus plantarum or a mixed strain thereof,
&Lt; / RTI &gt; The method according to claim 1,
Wherein the culturing is performed at a temperature of 25 ° C to 40 ° C. A yogurt obtained by the method according to claim 1 or 2. A food composition comprising the yoghurt according to any one of claims 1 to 3 as a major ingredient and being prepared in the form of tablets, capsules, rings, granules, liquid, powder, flakes, pastes, syrups, gels, jellies or bars. A functional food composition for antioxidation comprising the yogurt according to claim 3 as an active ingredient. 6. The method of claim 5,
Wherein the composition further comprises vitamin C. &lt; RTI ID = 0.0 &gt; 18. &lt; / RTI &gt;