KR20190119774A - Method for manufacturing transparent water comprising heat-killed lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for manufacturing transparent water comprising heat-killed lactic acid bacteria. More particularly, the present invention relates to a method for manufacturing transparent water comprising Enterococcus faecalis EF-2001 or heat-killed lactic acid bacteria. The method for manufacturing transparent water containing heat-killed lactic acid bacteria of the present invention contains Enterococcus faecalis EF-2001, heat-killed lactic acid bacteria having excellent functional properties, and provides a method for manufacturing transparent water with low turbidity by an optimized emulsifier ratio and homogeneous treatment, thereby enabling the preparation of water having excellent functional and organoleptic effects.

Description

METHODS FOR MANUFACTURING TRANSPARENT WATER COMPRISING HEAT-KILLED LACTIC ACID BACTERIA

The present invention relates to a method for producing a transparent bottled beverage containing lactic acid bacteria microorganisms. More specifically, the present invention relates to a method for producing a transparent bottled water beverage containing Enterococcus faecalis EF-2001 lactic acid bacteria microorganisms.

In general, lactic acid bacteria have played an important role in dairy foods such as butter and cheese for a long time, and fermented foods using lactic acid bacteria have a distinctive flavor, excellent preservation by the resulting lactic acid, and improved digestive absorption by partial decomposition of proteins. It represents palatial and nutritional excellence and forms a huge market size throughout the world.

In particular, it is effective for various functional effects of lactic acid bacteria such as maintenance of normal intestinal flora in the intestine, improvement of intestinal abnormal fermentation, detoxification of toxic substances produced by intestinal rot bacteria, promotion of absorption of calcium, and symptoms of constipation, hypertension, dermatitis, gastroenteritis. As it turns out, a variety of products have been developed in Korea in 1971 starting with the production of liquid fermented milk in domestic companies. In particular, recently, as research on various lactic acid strains has been started, lactic acid bacteria beverages fermented from vegetable raw materials such as beans and vegetables, in addition to dairy products, have been developed and commercialized. In addition, as the income level increases, interest in health is increasing, and thus, lactic acid bacteria fermented milk or a beverage containing lactic acid bacteria is greatly attracted by consumers.

Republic of Korea Patent No. 10-0185250 and Republic of Korea Patent No. 10-1217917 discloses a fruit drink containing a lactic acid bacterium and a method for producing the same, but relates to a fruit drink not a bottled beverage composition. Existing lactobacillus-containing beverages are white, colored or colored beverages like dairy or fruit drinks.They contain a certain amount of lactic acid bacteria that have excellent functional characteristics, but their appearance is transparent like bottled water. There is a need to find new forms of bottled beverages that will satisfy all.

An object of the present invention is to provide a method for producing a transparent bottled beverage containing lactic acid bacteria microorganisms. More specifically, Enterococcus faecalis EF-2001 (Enterococcus faecalis EF-2001) containing lactic acid bacteria microorganisms, and provides a method for producing a transparent bottled beverage by high-speed homogeneous and high-pressure homogeneous treatment.

In order to achieve the above object, (a) dilution of lactic acid bacteria microorganisms in distilled water at a concentration of 1 to 10 g / mL; (b) mixing the dilution prepared in step (a) with medium chain triglycerides; (c) mixing the primary emulsifier into the mixed liquid prepared in step (b); (d) homogenizing the mixed solution prepared in step (c) to prepare a pre-emulsion; (e) high pressure homogeneous treatment of the pre-emulsion prepared in step (d) to prepare an emulsion for the preparation of bottled beverages; (f) adding distilled water and a secondary emulsifier to the emulsion prepared in step (e) and homogenizing; provides a method for producing a transparent bottled beverage containing lactic acid bacteria microorganisms.

In addition, in order to achieve another object of the present invention, there is provided a transparent bottled beverage containing lactic acid bacteria microorganisms produced by the above method.

The method for preparing a transparent bottled water beverage containing lactic acid bacteria microorganisms of the present invention is characterized in that it contains an Enterococcus faecalis EF-2001 (Enterococcus faecalis EF-2001) lactic acid bacteria microorganism having excellent functional properties, and by an optimized emulsifier ratio and homogeneous treatment. By providing a method for producing a transparent turbid beverages with low turbidity, it is possible to prepare a bottled beverage having a functional and sensory excellent effect

1 is a diagram showing the results of measuring the emulsion stability index (ESI) of the pre-emulsion according to the polyglycerol polyricinoleate (PGPR) addition ratio.
Figure 2 shows the results of measuring the particle size distribution when the pre-emulsion was treated with a high pressure homogeneous treatment group (HP) and a high speed homogeneous treatment group (HS) using a Nanophox particle size analyzer (NX0070, Sympatec GmbH, Germany) It is also.
Figure 3 is fixed to the addition of PSML in order to determine the change in turbidity according to the dilution ratio, dilution ratio of lactic acid bacteria microbial emulsion in distilled water (a) 1: 1,000, (b) 1: 10,000, (c) 1 It is a figure which shows the photometric comparison of the turbidity of the thing diluted with 20,000 and (d) Calpis acid lactobacillus water plus, the product made by Asahi Japan.

The present invention comprises the steps of: (a) diluting lactic acid bacteria microorganisms in distilled water at a concentration of 1 to 10 g / mL; (b) mixing the dilution prepared in step (a) with medium chain triglycerides; (c) mixing the primary emulsifier into the mixed liquid prepared in step (b); (d) homogenizing the mixed solution prepared in step (c) to prepare a pre-emulsion; (e) high pressure homogeneous treatment of the pre-emulsion prepared in step (d) to prepare an emulsion for the preparation of bottled beverages; (f) adding distilled water and a secondary emulsifier to the emulsion prepared in step (e) and homogenizing; provides a method for producing a transparent bottled beverage containing lactic acid bacteria microorganisms.

The lactic acid bacteria microorganism means that the lactic acid bacteria of live bacteria are sterilized, preferably in the form of lyophilized powder, but is not limited thereto.

The lactic acid bacteria are Streptococcus genus, Lactococcus genus, Enterococcus genus, Lactobacillus genus, Pediococcus genus, Licoconostoc genus, bisella Weissella) and Bifidobacterium genus (Bifidobacterium) may be one or more strains selected from the group consisting of, but not limited to, preferably enterococcus faecalis EF-2001 (Enterococcus faecalis EF-2001) lactic acid bacteria, It is produced and sold in Seoul, Korea, and is easily available.

The bottled water means a water drink that is drinkable for food.

Mixing of the diluent of step (b) and medium chain triglyceride (MCT) may be a mixing ratio of 1: 5 to 1:15, but is not limited thereto, and may be 1: 9.

The primary emulsifier of step (c) may be polyglycerol polyricinoleate (PGPR), but is not limited thereto. The amount of the polyglycerol polyricinoleate added is preferably 0.75 to 1.0% (W / V), but is not limited thereto.

In the step (d), the high speed homogenizer is preferably treated for 3 to 7 minutes at 10,000 to 15,000 rpm using a high speed homogenizer, but is not limited thereto.

In the step (e), the high pressure homogenizer is preferably treated with 3 to 7 cycles under 18,000 to 20,000 psi pressure using a high pressure homogenizer, but is not limited thereto.

The secondary emulsifier of step (f) may be polyethylene sorbitan monolaurate (PSML), but is not limited thereto. The amount of the polyethylene sorbitan monolaurate added is preferably 0.75 to 1.0% (W / V), but is not limited thereto.

In step (f), the homogenization is preferably performed at 5,000 to 7,500 rpm for 0.5 to 2 minutes using a high speed homogenizer, but is not limited thereto.

The present invention also provides a transparent bottled beverage containing lactic acid bacteria microorganisms produced by the above method.

If necessary, food additives such as flavors or sweeteners can be added to the bottled beverage in an appropriate amount for the purpose of improving sensory properties.

Hereinafter, the embodiment of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

The data obtained through the following experiment was performed ANOVA test using SAS 9.4, and significance test between the control group and the experimental group was performed at 5% significance level using LSD.

< Example  1> Lactobacillus Dead cells  Containing Bottled water  Produce

Lactobacillus microorganisms were provided by Berlin, Korea and contain lactic acid bacteria microorganisms of 7.5 × 10 ¹² CFU / g of Enterococcus faecalis EF-2001.

The lactic acid bacteria microorganisms were prepared by diluting in distilled water at a concentration of 5 g / mL.

The prepared lactic acid bacteria microbial diluent and medium chain glycerides (MCT) were mixed at a ratio of 1: 9. After mixing, 0.75% (W / V) of polyglycerol polylysinoleate (PGPR) was mixed with the mixed solution, using a high speed homogenizer (Ultra-Turrax T20, Ika-Werke GmbH, Germany) at 13,500 rpm. Pre-emulsion was prepared by homogenizing for 5 minutes. The prepared pre-emulsion was subjected to 6 cycle high pressure homogenization at a pressure of 20,000 psi using a high pressure homogenizer (Picomax MN-400, Micronox Co., Korea), to prepare an emulsion for the preparation of bottled beverages.

Distilled water and 1.0% (W / V) polyethylene sorbitan monolaurate (PSML) were added to the emulsion prepared by the above method, and homogeneous treatment was performed at a speed of 6,500 rpm for 1 minute to prepare a transparent bottled beverage.

< Example  2> primary emulsifier ( PGPR Emulsification Stability Index for Determination of Addition Rate ESI ) Measurement

In order to determine the primary emulsifier addition ratio for the emulsion preparation, the emulsion stability index of the pre-emulsion was measured. Medium chain glycerides (MCT) were mixed in a ratio of 1: 9 (lactic acid bacteria microorganisms: MCT) to lactic acid bacteria microorganisms diluted in distilled water, and polyglycerol polyricinoleate (PGPR) was 0.25, 0.50, 0.75, and 1.00%, respectively. The mixture was mixed in the amount of (W / V) and subjected to high speed homogeneous treatment. The lactic acid bacteria microbial pre-emulsion prepared as described above was left in a 55 ° C. incubator for 3 hours, and then layer separation was observed.

ESI was calculated as follows.

ESI (%) = {1-Vs / Va} × 100

Where Va is the total volume of the pre-emulsion, Vs is the volume of the layer separated for 3 hours at 55 ° C.

The results of the change in the emulsion stability index according to the addition ratio of polyglycerol polyricinoleate (PGPR) are shown in FIG.

As shown in FIG. 1, the ESI tended to increase gradually as the addition ratio of polyglycerol polyricinoleate (PGPR) increased, but there was no significant difference between 0.75 and 1.00% (W / V). (p <0.05). Therefore, the proportion of polyglycerol polylysinoleate (PGPR) added in the preparation of the pre-emulsion was determined to be 0.75% (W / V).

< Example  3> Lactobacillus Dead body  Measurement of particle size distribution of pre-emulsion

In order to measure the particle size distribution of the lactic acid bacteria pre-emulsion, high-pressure homogeneous treatment (HP) in which the pre-emulsion was treated 6 cycles under a pressure of 20,000 psi (HP) and high-speed homogenization for 5 minutes under 13,500 rpm After dividing into the treatment group (HS) in heptane (heptane), it was sonicated for 5 minutes. Thereafter, particle size distributions of the high pressure homogeneous treatment group (HP) and the high speed homogeneous treatment group (HS) were measured using a particle size analyzer (NX0070, Sympatec GmbH, Germany), and the results are shown in FIG. 2. It was.

As shown in FIG. 2, both the high pressure homogeneous treatment group (HP) and the high speed homogeneous treatment group (HS) showed smooth and sharp curves such as a normal distribution curve, and thus the particle size distribution was uniform. Comparing the size of the two groups (D _4,3 ), the high pressure homogeneous treatment group (HP) and the high speed homogeneous treatment group (HS) showed 177.41 and 258.88 nm, respectively. Therefore, it was confirmed that the high pressure homogeneous treatment group showed a smaller particle size distribution than the high speed homogeneous treatment group.

< Example  4> Turbidity Measurement

4-1. Lactobacillus Dead body  According to the homogeneous method of pre-emulsion Bottled water  Turbidity Difference

Turbidity of the bottled water was measured at 450 nm wavelength using a spectrophotometer. In this case, the smaller the value, the better the light transmittance, so the turbidity was lower (that is, the higher the transparency). Table 1 shows the results of measuring the turbidity.

High-pressure homogeneous or high-speed homogeneous lactic acid bacteria pre-emulsion was diluted at a ratio of 1: 10,000 and 1: 20,000, respectively, and turbidity was measured. As shown in Table 1, the high pressure homogeneous treatment group (HP) was significantly higher in transparency than the high speed homogeneous treatment group (HS) (p <0.05). Compared to: 10,000 and 1: 20,000, there was no significant difference in transparency (p <0.05), but in the high speed homogeneous treatment group (HS), 1: 20,000 was significantly higher than 1: 10,000 in transparency. It was confirmed that it appeared (p <0.05).

division Sample Dilution rate 1: 10,000 1: 20,000 Absorbance (nm) HP 0.0078 ± 0.0012 ^bA 0.0060 ± 0.0014 ^bA HS 0.0273 ± 0.0015 ^aA 0.0117 ± 0.0018 ^aB

¹ Values with different superscripts in acolumn (ab) and row (AB) are significant at p <0.05.

4-2. Polyethylene Sorbitan Monolaurate ( PSML ) Changes in Turbidity with Addition Rate

Table 2 shows the results of measuring the change in turbidity according to the ratio of the addition of polyethylene sorbitan monolaurate (PSML) in the preparation of bottled beverages.

As shown in Table 2, as the addition ratio of PSML increases, the transparency tends to increase, and it was confirmed that a significant difference exists between treatment groups (p <0.05). According to the result, the addition ratio of PSML was determined to be 1.00% (W / V).

PSML (%) 0.25 0.50 0.75 1.00 Absorbance (nm) 0.0261 ± 0.0005 ^a 0.0169 ± 0.0003 ^b 0.0074 ± 0.0001 ^c 0.0008 ± 0.0003 ^d

¹ Values with different suspects are significant at p <0.05.

4-3. Turbidity Variation with Dilution Ratio

In order to determine the change in turbidity according to the dilution ratio, the addition ratio of PSML was fixed, and the dilution ratio of the lactic acid bacteria microbial emulsion in distilled water was diluted 1: 1,000, 1: 10,000, 1: 20,000, and placed in a beaker container. The comparative photograph is shown in FIG.

As shown in FIG. 3, when the dilution ratio of the emulsion was treated with (a) 1: 1,000, the turbidity was easily lowered when treated with (b) 1: 10,000. It was confirmed in a correlated manner that the ratio was lower in turbidity and the emulsion became clear when the ratio was treated with (c) 1: 20,000 compared to the treatment with (b) 1: 10,000. The turbidity difference was not distinguished from the dilution ratio of the emulsion at (c) 1: 20,000 and (d) the existing product (Lupis lactic acid bacteria plus Calpis, manufactured by Asahi, Japan).

In addition, the addition ratio of PSML was fixed, and the dilution ratio of lactic acid bacteria microbial emulsion in distilled water was diluted 1: 10,000, 1: 20,000, 1: 30,000 and absorbance was measured at 450 nm. plus, Japanese Asahi Co., Ltd.) and turbidity is shown in Table 3.

As shown in Table 3, the transparency increased significantly as the dilution ratio was increased from 1: 10,000 to 1: 30,000 (p <0.05), and in the case of 1: 30,000, the transparency was significantly higher than that of conventional Japanese Asahi products. The transparency was confirmed to be high (p <0.05).

Sample Model water Asahi Dilution rate 1: 10,000 1: 20,000 1: 30,000 ― Absorbance (nm) 0.0246 ± 0.02 ^a 0.0062 ± 0.02 ^b 0.0010 ± 0.02 ^d 0.0017 ± 0.0001 ^c

¹ Values with different suspects are significant at p <0.05.

The invention made by the inventor has been described in detail according to the above embodiment. However, the above embodiments are merely to exemplify the contents of the present invention, and the scope of the present invention is not limited to the above embodiments, and the scope does not depart from the gist of the invention by those skilled in the art. It is to be understood that the present invention is changeable at.

Claims (11)

(a) diluting lactic acid bacteria microorganisms in distilled water at a concentration of 1 to 10 g / mL;
(b) mixing the dilution prepared in step (a) with medium chain triglycerides;
(c) mixing the primary emulsifier into the mixed liquid prepared in step (b);
(d) homogenizing the mixed solution prepared in step (c) to prepare a pre-emulsion;
(e) high pressure homogeneous treatment of the pre-emulsion prepared in step (d) to prepare an emulsion for the preparation of bottled beverages;
(f) adding and homogenizing distilled water and a secondary emulsifier to the emulsion prepared in step (e);
A method for producing a transparent bottled water beverage containing lactic acid bacteria microorganisms.
The method according to claim 1,
The lactic acid bacteria microorganism of step (a) is Enterococcus faecalis EF-2001 (Enterococcus faecalis EF-2001) lactic acid bacteria microorganisms characterized in that the production method of a transparent bottled water containing lactic acid bacteria microorganisms.
The method according to claim 1,
Mixing of the dilution of the step (b) and medium chain glycerides is a method for producing a transparent bottled water containing lactic acid bacteria microorganism characterized in that the mixing ratio is 1: 9.
The method according to claim 1,
The primary emulsifier of step (c) is polyglycerol polyricinoleate (polyglycerol polyricinoleate) 0.75 to 1.0% (W / V) method for producing a transparent bottled water containing lactic acid bacteria microorganisms.
The method according to claim 1,
The high speed homogeneity in step (d) is a method for producing a transparent bottled water containing lactic acid bacteria microorganisms, characterized in that the treatment for 3 to 7 minutes at 10,000 to 15,000 rpm using a high speed homogenizer.
The method according to claim 1,
The high pressure homogeneity in the step (e) is a high-pressure homogenizer using a high-pressure homogenizer 3 to 7 cycles (cycle) under the pressure of 18,000 to 20,000 (cycle), characterized in that the production method of a transparent bottled water containing lactic acid bacteria microorganisms.
The method according to claim 1,
The secondary emulsifier of step (f) is polyethylene sorbitan monolaurate (polyoxyethylene sorbitan monolaurate) 0.75 to 1.0% (W / V) method for producing a transparent bottled water containing lactic acid bacteria microorganisms.
The method according to claim 1,
The ratio of diluting the distilled water in step (f) is a ratio of the emulsion prepared in step (e) and distilled water ratio of 1: 30,000, characterized in that the production method of a transparent bottled water containing lactic acid bacteria microorganisms.
The method according to claim 1,
Homogenization in the step (f) is a method for producing a transparent bottled water containing lactic acid bacteria microorganisms, characterized in that the treatment for 0.5 to 2 minutes at 5,000 to 7,500 rpm using a high speed homogenizer.
Transparent bottled water containing lactic acid bacteria microorganisms prepared by the method of claim 1.
The lactic acid bacteria microorganism of claim 10, wherein the lactic acid bacteria microorganism is Enterococcus faecalis EF-2001.

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