KR20180135565A - Sweet rice drink containing tomato and eggplant lactic-acid fermented extract and its preparation method - Google Patents

Abstract

The present invention relates to a sweet rice drink containing a lactic-acid fermented extract of tomato and Solanum melongena and a preparation method thereof. The sweet rice drink containing the lactic-acid fermented extract of tomato and Solanum melongena, according to the present invention, has an excellent antioxidative effect and exhibits effectiveness in alleviating diabetes and excellent functional properties, thereby being used in the fields of food, as the sweet rice drink is suitable for consumption trends toward healthy eating.

Description

TECHNICAL FIELD [0001] The present invention relates to a sweet fermented extract of lactic acid bacteria,

The present invention relates to a sikhye containing tomato and fermented extracts of lactic acid bacteria and their preparation.

Tomato is one of the world's 10 most preferred foods and is one of the world's favorite vegetables. Greeks are known to eat 140kg per person per year, and Koreans are known to eat about 6.5kg. The Korea Food Research Institute ranked tomatoes as the best food for the 21st century for health and longevity.

According to the research results of the university master's thesis, Korean Plant Resources Society, Korean Society of Food Science and Nutrition, and Life Science Association, tomatoes have high vitamin content, citric acid and minerals, especially phosphorus and potassium, Promotes digestion. Tomatoes are called Vitamin P, a component of the routine, which is especially good for patients with hypertension, because it strengthens blood vessels and prevents the rupture of capillaries. Among the ingredients in tomatoes, lycopene can reduce the incidence of prostate cancer by 20-30%. In addition to lycopene, it is abundant in strong anticancer substances such as coumaric acid and chlorogenic acid, and plays a role of discharging it to the outside of the body before nitrosamine, which is a cancer inducing substance, is formed. The dietary fiber of tomatoes is known to help prevent bowel movements and to lower blood cholesterol and prevent obesity. On the other hand, vitamin K contained in tomatoes prevents calcium from escaping and is effective for osteoporosis. Vitamins A, C, and E prevent aging, and alkaline components regulate the accumulation of sugar remaining in the body without burning. Tomato has about 92% of water and 20kcal of heat, so it regulates water content in the body to prevent overeating and promotes digestion, so that the action of pancreas and liver has become active.

Thus, the present inventors have completed the present invention by producing sikhye including a fermented extract obtained by fermenting lactic acid bacteria with tomatoes having various nutrients as described above.

Korean Patent No. 10-2012-0019161 Korean Patent No. 10-1704974

It is an object of the present invention to provide a method for producing sikhye containing tomato and fermented extracts of lactic acid bacteria.

Another object of the present invention is to provide a sikhye prepared by the method according to the present invention.

The present invention relates to a method for producing a fermented milk, which comprises mixing a fermented extract of tomato lactic acid bacteria and fermented extracts of various lactic acid bacteria at 20-70: 30-80 wt%;

Fermenting the mixed lactic acid fermentation extract, water and malt powder after mixing;

Adding sugar and salt to the fermented mixture, and then boiling the mixture; And

And cooling the hot mixture, wherein the fermented extract of tomato and eggplant lactic acid bacteria comprises the fermented extract.

The lactic acid bacteria may be selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus crustorum, Lactobacillus strains such as Lactobacillus brevis, Lactobacillus rossiae, Lactobacillus fermentum, Lactococcus lactis, Streptococcus lactis, Streptococcus thermophilus Streptococcus thermophilus, Leuconostoc mesenteroides, and the like.

The present invention provides a sikhye prepared by the method according to the present invention.

The sikhye containing the fermented extracts of tomato and eggplant lactic acid bacteria according to the present invention is excellent in antioxidative effect and exhibits an effective effect for diabetes mellitus improvement and excellent sensory performance, so that it can be used in the field of food which is suitable for consumption trend aiming at a healthy dietary life.

1 is a schematic diagram of a sikhye manufacturing process according to the present invention.

The present invention relates to a method for producing a fermented milk, which comprises mixing a fermented extract of tomato lactic acid bacteria and fermented extracts of various lactic acid bacteria at 20-70: 30-80 wt%;

Fermenting the mixed lactic acid fermentation extract, water and malt powder after mixing;

Adding sugar and salt to the fermented mixture, and then boiling the mixture; And

And cooling the hot mixture, wherein the fermented extract of tomato and eggplant lactic acid bacteria comprises the fermented extract.

In the mixing step, water corresponding to twice the weight of the powder is added to the tomato powder or the egg yolk powder, and the mixture is heated at 140 to 160 ° C for 24 hours and filtered to produce a hot water extract , And may be one prepared by inoculating and fermenting a lactic acid bacterium.

The tomato lactic acid fermented extract and the lactic acid fermented extract of the different kinds were found to be most suitable for sensory evaluation when they were mixed at 20 to 70:30 to 80% by weight. When the fermented extract of tomato lactic acid bacteria is mixed at a higher ratio than the above, the fresh taste of the fermented tomatoes can reduce the preference of the consumers, and when the fermented extracts of the different kinds of lactic acid bacteria are mixed at a higher ratio, Reduced taste can reduce consumer preference.

Any of the above-mentioned lactic acid bacteria can be used as long as they can be used for food production. Specifically, the lactic acid bacteria may be a strain belonging to the genus Lactobacillus sp., Lactococcus sp., Streptococcus sp., Or Leuconostoc sp. More specifically, the lactic acid bacteria are selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus crustorum, Lactobacillus crustorum, Lactobacillus brevis, Lactobacillus rossiae, Lactobacillus fermentum, Lactococcus lactis, Streptococcus lactis, Streptococcus lactis, Streptococcus thermophilus and Leuconostoc mesenteroides, but are not necessarily limited thereto, preferably Lactococcus lactis KACC 13438, Streptococcus thermophilus (Streptococcus thermophilus), Leuconostoc mesenteroides Streptococcus thermophilus KACC 91147 and Leuconostoc mesenteroides (Le < / RTI > uconostoc mesenteroides) KACC 12312.

The lactic acid bacteria may be obtained by inoculating 1 ml of the bacterial suspension grown in the sterilized medium into a tomato or ganoderma extract at 660 nm at an optical density of 0.5 in sterile saline.

In the fermenting step, the fermented lactic acid fermentation extract, water and malt powder may be added and mixed at a ratio of 20 parts by weight of lactic acid fermentation extract mixed with water to 15 parts by weight of malt powder.

The fermentation may be a fermentation at 39 to 40 DEG C for 9 hours.

In the boiling step, the mixture containing the sugar and the salt may be boiled for 6 hours at 100 ° C.

In the cooling step, the hot mixture may be cooled to 30 占 폚.

The present invention provides a sikhye prepared by the method according to the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1> Manufacture of fermented extract of tomato and eggplant lactic acid bacteria

Water corresponding to twice the weight of the tomato powder was added, heated at 140 to 160 ° C for 24 hours, and filtered to prepare a hot water extract of tomato. Each of the Lactococcus lactis KACC 13438, Streptococcus thermophilus KACC 91147 and Leuconostoc mesenteroides KACC 12312 strain grown in a sterilized medium to the prepared hot water extract of tomato Was inoculated with 1 ml of the bacterial suspension at an optical density of 0.5 at 660 nm, and fermented at 37 ° C for 72 hours and filtered to prepare a lactic acid fermented extract of tomato lactic acid bacteria.

In addition, eggplant powder was added instead of tomato powder, and lactic acid fermented extracts were prepared in the same manner as above.

< Example  2> Preparation of Sikhye containing tomato and lactic acid fermented extract of eggplant

The fermented extract of tomato lactic acid bacteria and the fermented lactic acid bacteria fermented extracts prepared in Example 1 were mixed at a ratio of 10: 90 wt%, 30: 70 wt%, and 80: 20 wt%, respectively. For 10 kg of water, 2 kg of each mixture of lactic acid fermentation extract and 1.5 kg of malt powder were added according to the ratio, and the mixture was fermented at 39 to 40 ° C for 9 hours. 800 g of sulfur sugar and 20 g of salt were added to the fermented mixture, and the mixture was stirred at 100 캜 for 6 hours and then cooled to 30 캜 to prepare a sikhye containing tomato and fermented extracts of lactic acid bacteria. Sikhye prepared by mixing tomato fermented extract of lactic acid bacteria and fermented extracts of lactic acid bacteria with 30: 70% by weight of Example 2, and Sikhye prepared by mixing 10: 90% by weight of Sikhye were mixed with 80: 20% by weight of Comparative Example 1 The prepared sikhye was named as Comparative Example 2.

Example 3: Selection of lactic acid bacteria strain

The growth rate of the fermentation strains of the tomato and the lactic acid fermented extract of Example 1 over time was determined. The degree of propagation of the bacteria was measured by measuring the OD value for 72 hours at 12 hours intervals at 660 nm using a spectrophotometer (UV-1650PC, Shimadzu, Japan).

As a result, in the fermented extract of tomato lactic acid bacteria and the fermented extracts of the lactic acid bacteria, the number of live bacteria was rapidly increased from 12 hours to 72 hours in the case of Leuconostoc mesenteroides as shown in Table 1 (tomato) and 2 (branch) , Lactococcus lactis showed no significant difference in viable cell count after 48 hours. In addition, Streptococcus thermophilus increased the number of viable cells until 36 hours, but did not show a significant difference in viable cell count thereafter. From the above results, Lactococcus lactis and Streptococcus thermophilus can also be used for fermentation, but Leuconostoc mesenteroides can be used as a fermentation strain of tomato and fermented lactic acid bacteria fermentation extract. Respectively.

Fermentation time 12h 24h 36h 48h 60h 72h L. lactis 0.6 0.8 1.0 1.3 1.3 1.2 S. thermophilus 0.6 0.7 0.9 1.0 1.1 1.0 L. mesenteroides 0.5 1.2 1.5 1.7 1.8 1.9

Fermentation time 12h 24h 36h 48h 60h 72h L. lactis 0.5 0.6 0.8 0.9 1.0 0.9 S. thermophilus 0.6 0.9 1.0 1.2 1.1 1.1 L. mesenteroides 0.5 1.0 1.2 1.3 1.5 1.4

In the following Examples, a mixture of fermented tomatoes and eggplant fermentation extracts was prepared using Ryukono Stokes meencereroides to prepare a mixture of fermented lactic acid bacteria extracts, and Sikhye (Example 2, Comparative Example 1 and Comparative Example 2) were performed.

<Example 4> Analysis of antioxidant effect

The antioxidative effect of sikhye which contains the tomato and the fermented extract of the lactic acid bacteria of Example 2 and the fermented extract of the lactic acid bacteria of tomato and eggplant were analyzed by DPPH free radical scavenging activity.

To measure the DPPH free radical scavenging activity, 2 mL of methanol solution containing 100 μM DPPH was added to 100 μL of the sample solution, and the mixture was allowed to stand at room temperature for 10 minutes. Then, a UV-Vis spectrophotometer (SINCO S-3100, And the absorbance at 517 nm was measured to determine the decrease in absorbance by reduction of DPPH. The DPPH free radical scavenging activity was calculated according to the following equation. The control samples without the sample were measured to determine the relative DPPH free radical scavenging activity of the sample and the IC ₅₀ (concentration of the sample inhibiting 50% DPPH free radical) calculated by regression analysis. Ascorbic acid was used as a positive control.

DPPH free radical scavenging activity (%) = (1-A / B) x 100

A: sample absorbance at 517 nm, B: control absorbance at 517 nm.

As a result, as shown in Table 3, the sikhye containing the tomato and the lactic acid fermented extract of Example 2 showed higher DPPH free radical scavenging activity than ascorbic acid and general sikhye.

DPPH free radical scavenging activity Example 2 (100 mg / ml) 28.16 + - 1.23 General Sikhye (100 mg / ml) 11.83 ± 1.25 Ascorbic acid (1000 μg / ml) 10.19 ± 1.05

Example 5 Measurement of intracellular glucose uptake

The mouse skeletal muscle cell line (C2C12) was cultured in a 6-well plate in a 37 ° C CO ₂ incubator. The cells were grown in DMEM containing 10% FBS (fetal bovine serum) and 1% antibiotics until they saturate to 80% on the plate bottom. Then, the medium was replaced with medium containing 1% FBS, At the beginning, the sikhye containing the tomato and the fermented extract of the lactic acid bacteria of Example 2 and the general sikhah without the tomato and the fermented extract of the lactic acid bacteria were treated at a concentration of 100 μM / L, and 2-deoxy glucose uptake levels were measured.

As a result, it was confirmed that when the sikhae containing the tomato and the fermented extract of the lactic acid bacteria of Example 2 was treated as shown in the following Table 4, the glucose uptake was increased compared with that of the general sikhye, and thus it was confirmed to be effective for the improvement of diabetes.

2-deoxyglucose (nM) Example 2 5.9 ± 1.20 Common sultana 3.3 ± 1.48

Example 6: Sensory evaluation

Sikhye containing the tomato fermented extract of Example 2, Comparative Example 1 and Comparative Example 2, and Sikhye containing the fermented extract of the Lactobacillus case were prepared in the same manner as in Example 2, Sikhye (Comparative Example 4) containing only lactic acid bacteria fermented extract, which was prepared in the same manner, and general sikhah which did not contain tomato and fermented extract of lactic acid bacteria were used as a control, The flavor, aroma, color and overall flavor were evaluated by the sensory evaluation according to the following criteria: excellent: excellent: 4: excellent: 3: fair: 2: poor: 1: Respectively. In the sensory evaluation, each sikhye was evaluated by ingesting a drink diluted 1: 2 by volume in water.

As a result, it was found that sikhye containing tomato and fermented lactic acid bacteria fermented extracts of tomato lactic acid bacteria and lactic acid bacteria fermented extracts of 20 ~ 70: 30 ~ 80 wt% were most suitable for sensory evaluation.

flavor incense color Overall flavor Example 2 4.8 4.7 4.4 4.7 Comparative Example 1 4.2 3.8 4.3 4.0 Comparative Example 2 4.0 3.6 4.2 3.9 Comparative Example 3 4.0 4.2 4.3 4.2 Comparative Example 4 3.8 3.6 4.1 3.8 Common sultana 3.6 3.7 3.9 3.7

Claims (3)

Mixing tomato fermented lactic acid bacteria extract and fermented lactic acid bacteria fermented extract into 20-70: 30-80 wt%;
Fermenting the mixed lactic acid fermentation extract, water and malt powder after mixing;
Adding sugar and salt to the fermented mixture, and then boiling the mixture; And
And cooling the hot mixture, wherein the fermented extract of tomato and eggplant lactic acid bacteria comprises the fermented extract. The method of claim 1, wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus crustaceus, Lactobacillus crustorum, Lactobacillus brevis, Lactobacillus rossiae, Lactobacillus fermentum, Lactococcus lactis, Streptococcus lactis, Wherein the fermented extract is selected from the group consisting of Streptococcus thermophilus and Leuconostoc mesenteroides. 11. The method according to claim 1, wherein the fermented extract is selected from the group consisting of Streptococcus thermophilus and Leuconostoc mesenteroides. A sikhye prepared by the method according to any one of claims 1 to 2.

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