KR20190135764A - Cottage cheese containing lactobacillus plantarum and ginseng extract and method for producing the same - Google Patents

Abstract

The present invention relates to cottage cheese comprising a ginseng extract and Lactobacillus plantarum, and to a production method thereof and, more specifically, to cottage cheese comprising a ginseng extract and Lactobacillus plantarum, which has a low fat content, has an excellent antioxidant effect, and does not decrease the number of lactic acid bacteria during the aging of cheese, and to a production method thereof.

Description

Cottage cheese containing Lactobacillus plantarum and ginseng extract and method for preparing the same {COTTAGE CHEESE CONTAINING LACTOBACILLUS PLANTARUM AND GINSENG EXTRACT AND METHOD FOR PRODUCING THE SAME}

The present invention relates to cottage cheese comprising Lactobacillus plantarum and ginseng extract and a method for preparing the same, more specifically, a low fat content, excellent antioxidant effect, the number of lactic acid bacteria during the cheese ripening properties are not reduced To provide a cottage cheese and Lactobacillus plantarum and ginseng extract, and a preparation method thereof.

Cheese is one of the world's leading foods, and is considered one of the most ideal foods due to its excellent nutritional value, convenience, variety of products, and palatability. In the cheese manufacturing process, various methods have been developed for a long time to preserve the most effective ingredients from milk. However, in the cheese processing industry, it is recognized that the production of high-quality cheese that satisfies the expectations of consumers is very important in order to increase competitiveness. We are working on development.

One of them is cottage cheese, which has a soft touch made by using by-products as a raw material for the production of skim milk, especially butter. Cottage cheese has a high casein content but a relatively low fat content and is widely consumed as a raw material for processed foods and functional foods for weight control. Cottage cheese is consumed fresh and contains lactic acid bacteria, which are highly bioactive. In the United States, about 185,500 tonnes of cottage cheese were produced in 2006 and increased annually to 511,000 tonnes in 2011.

The global market size of probiotics increased 6.2 percent from $ 14.9 billion in 2007 to $ 23.1 billion in 2012, and is expected to reach 36.7 billion in 2018. Among the probiotics currently used, in particular, Lactobacillus plantarum produces bacteriocins, such as plantaricin, which have antimicrobial activity, and absorb various sugars and peptides in the intestine, metabolizing them and showing various functionalities. It is a well known strain.

Adding herbal extracts to milk can increase the functionality of dairy products. In the cheese industry, these extracts are being researched for the purpose of extending the shelf life, increasing sensory evaluation, and increasing functionalities such as increased immunity. In particular, natural materials such as ginseng have been used as a medicine for folk remedies for more than 2,000 years in East Asia and are widely known to be highly preferred by consumers due to various natural physiological functions. In other words, ginseng has been traditionally widely used for the treatment of respiratory diseases, digestive diseases and cardiovascular diseases, and most of the functional ginsenosides are easily metabolized by the intestinal microorganisms and absorbed in the intestine to be physiological functional substances through blood vessels It is currently used as a health food supplement or natural remedy in more than 35 countries as well as in Korea. It is a kind of commercial product of ginseng and it is divided into ginseng and red ginseng according to processing method Ginseng is mainly rooted and the global market for its processed products is about $ 2 billion, of which $ 1 billion is the largest source. With the increasing interest in alternative medicine and health foods around the world, the consumer market for ginseng is expected to expand in a wider variety of processed products.

Republic of Korea Patent No. 10-1761840

The present invention provides a cottage cheese comprising Lactobacillus plantarum and ginseng extract and a method for producing the same, which have a low fat content and an excellent antioxidant effect, and which have a property of not reducing the number of lactic acid bacteria during cheese ripening.

The present invention comprises the steps of preparing a mixture by adding ginseng extract, Lactobacillus plantarum and rennet to skim milk (step a); Solidifying the mixture to produce a curd (step b); And removing the whey after cutting the curd (step c). The cheese may be cottage bite.

The Lactobacillus plantarum strain may be a Lactobacillus plantarum LB41 strain deposited with accession number KCCM 11896P.

The Lactobacillus plantarum LB41 strain may be isolated from kimchi.

The step a may be carried out by mixing the ginseng extract in skim milk and adding a Lactobacillus plantarum strain in a state maintained at 25 ~ 35 ℃ and then adding a rennet.

The rennet may be added 10 to 30 minutes after the addition of the Lactobacillus plantarum strain.

Step a may further comprise homogenizing after adding ginseng extract, Lactobacillus plantarum strain and rennet to skim milk.

In step a, 7 to 10 parts by weight of skim milk, 1 to 4 parts by weight of ginseng extract, 0.001 to 0.01 parts by weight of Lactobacillus plantarum, 0.00001 to 0.00005 parts by weight of rennet can be added.

Step b may be carried out by reacting the mixture prepared in step a at 32 to 42 ° C. for 30 to 60 minutes.

The step b may further include increasing the temperature of the prepared curd to 50-55 ° C. at a rate of 0.5-1.5 ° C./4-6 minutes.

It may further comprise the step of aging at 3 ~ 5 ℃ for 1 to 4 weeks after the step c.

The present invention also provides a cheese comprising a ginseng extract and Lactobacillus plantarum strain. The cheese may be cottage cheese.

The Lactobacillus plantarum strain may be a Lactobacillus plantarum LB41 strain deposited with accession number KCCM 11896P.

The present invention by applying the ginseng extract and Lactobacillus plantarum strain is low in fat content, excellent antioxidant effect, can realize the effect that the number of lactic acid bacteria during cheese ripening is not reduced.

1 is a graph showing the change in total phenolic content according to the cheese ripening period.
2 is a graph showing the results of measuring the live cell count of total lactic acid bacteria during the cheese ripening period.
Figure 3 is a graph showing the results of the antioxidant activity measurement by the DPPH method during the cheese ripening period.
Figure 4 is a graph showing the results of antioxidant strain measurement by strain in the cheese added 3% ginseng by the DPPH method.
5 is a graph showing the results of measuring the antioxidant power by the FTC (Ferric thiocyanate) assay (assay).

Hereinafter, the present invention will be described in more detail with reference to Examples. The objects, features and advantages of the present invention will be readily understood through the following examples. The present invention is not limited to the embodiments described herein and may be embodied in other forms. The embodiments introduced herein are provided to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention should not be limited by the following examples.

Example

Isolation and Identification of Lactobacillus plantarum Lb41 Strains

In order to isolate the new strain, samples of various kimchi broths such as cabbage kimchi, radish kimchi, and kakdugi dipped at home were used as samples. Kimchi broth was 10-fold diluted using MRS agar medium, LBS agar medium, and PES agar medium for several strokes and cultured, followed by colony morphology to isolate new strains. Specifically, 16S rRNA sequencing was performed, and PCR was performed on the 16S rRNA gene using 27F and 1492R primers. Based on the results of sequencing, homology with other standard strains ( Lactobacillus spp., Lactococcus spp., Leuconostoc spp., Pediococcus spp., And Streptococcus spp.) Registered in Genbank's database using the BLAST program It was.

This strain was identified as Lactobacillus plantarum and was deposited on September 22, 2016 by the Korea Microorganism Conservation Center (Seoul, Korea) and assigned accession number KCCM 11896P.

material

Cottage cheese was prepared using a commercial starter, ABT-L (Culture systems Inc., Mishawaka, IN). The commercial starter is composed of a mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophiles . Coagulation enzyme was used as double strength (IMUC 290) calf rennet (NATUREN, HANSENS laboratory Inc., Melbourne, Australia). Ltd. The product of (Jeol lanam-do, Korea) was used. However, ginseng extract may be prepared and used according to a known method. For example, the ginseng extract may be prepared by mixing 10 g parts by weight of ginseng with respect to 80 g parts by weight of 60% ethanol, and extracting three times while reflux cooling at 60 ° C. for 3 hours.

Preparation of Sample

Ginseng extracts of different concentrations in skim milk were mixed as shown in Table 1 below. At this time, the concentration of ginseng extract was prepared by 2 types of 1% (w / v) and 3% (w / v) (A and B), and the same amount of commercial starter was inoculated (final concentration 1010). cfu / g). As a control, ginseng extract 0% was used. In probiotic samples, Lactobacillus plantarum Lb41 was added instead of ABT-L.

Manufacture of cheese

Preparation of cheese was carried out using the standard manufacturing method of Kosikowski (1977), but the composition of the sample was as shown in [Table 1]. 8.5 g of skim milk and 2 or 3 g of ginseng extract were mixed with 100 mL of water, the mixture was homogenized, maintained at 30 ° C., and inoculated with a starter 5 mg. 20 minutes after the inoculation, 0.02 mg of rennet was added and reacted at 37 ° C. for 45 minutes for curd formation. At this time, the pH was lowered to 4,6-5.0 for 3.5-6 hours. At this time, the formed curd was cut to about 1 cm x 1 cm x 1 cm, and the temperature was raised to 53 ° C. at a rate of 1 ° C./5 min. After removing the whey, the curd was washed with cold water, vacuum-packed, and stored at 4 ° C. for 4 weeks.

Experimental Example

Analysis of milk

After adding ginseng extract or lactic acid bacteria at room temperature to sterilized skim milk as the main ingredient, take 80 mL of sample and use milk analyzer (Milk analyzer, Milko scan minor, Foss, Hi 1 lerod, Denmark) to use lactose, fat, protein, And total solids content.

Analysis of the ingredients

Total solids and ash content was performed according to the A0AC method (2000). Samples were taken at 0, 1, 2, 3, and 4 weeks during the four-week maturation period. Proteins and fats were analyzed by Kjeldahl and the modified Mojonnier method (AOAC, 2000). The total phenol content was measured using the Folin-Ciocalteu assay (Waterhouse, 2004).

Chromaticity measurement

Cottage cheese is No. Take a columnar cut sample with 10 cork borers and measure the chromaticity three times using the Hunter Tristimulus Colorimeter (model D25-9; Res ton, VA). It was.

Microbial measurement

Cell counts of lactic acid bacteria were counted after incubation with plate count agar (PCA) containing bromocresol purple. Samples were diluted 10-fold for easy measurement and 0.1 mL was smeared on the medium. It was then incubated at 35 ° C for 72 and the number of colonies (colony) was measured.

Antioxidant Activity

DPPH radical scavenging activity was measured by Savikin et al. (2009). Samples were compared by addition of Lactobacillus plantarum Lb41 this strain was prepared in the cheese by Lactobacillus plantarum strain using Lactobacillus KCTC3108, Lactobacillus plantarum and Lactobacillus plantarum KU15149 KCCM11322. As an experimental method, a thin slice of cheese was cut to about 10 g and mixed with 10 distilled water to prepare a slurry. The cheese slurry was filtered through a Wat man No 2 filter paper, 200 uL of the solution was mixed with 100 pM DPPH solution, and left to react for 15 minutes. The reaction solution was measured for absorbance using a 517 nm colorimeter and the antioxidant power was calculated as follows.

DPPH radical scavenging activity (%) = [1- (sample absorbance / control absorbance)] X 100

Antioxidant activity was measured using Ferric thiocyanate assay (FTC) (Lee et al., 2016). That is, to prepare an FTC solution, 100 μL of the sample, 200 μL of 25 mg / mL linoleic acid, 400 μL of 40 mM potassium phosphate buffer, and 200 μL of distilled water were mixed. Add 100 μL of FTC solution, 4 mL of 70% ethanol, 100 μL of 30% ammonium thiocyanate, 100 μL of 20 mM ferric chloride, and absorbance after 500 hours at 500 nm. Similarly, the inhibition of peroxidation was measured.

% Inhibition of peroxidation = [1- (absorbance of fermentation liquid / absorbance of control)] X 100

Sensory evaluation

Sensory test personnel consisted of 10 trained men and women, each sample was cut to 2 cm x 2 cm and provided at room temperature. The sensory evaluation was done using a 10-point scoring method, but the magnitude of intensity was from 1 (very weak) to 10 (very strong).

Experimental Example 1 Analysis of Composition and Physicochemical Properties of Samples

The composition and the results of physicochemical analysis of the food are shown in [Table 1]. The fat content was higher in the control group, and the higher the ginseng extract, the lower the fat content. In addition, when probiotics were added, the fat content was relatively lower than that of no addition, and the protein content of fat was large. In the case of lactose, the sample was higher than the control group, especially in the probiotics added group. In the case of total solids, the sample was high but there was no significant difference between the samples.

sample Fat (%) Protein (%) Protein: fat Lactose (%) Total solid (%) Control
(probiotics) ¹ 0.6 0.51 0.85 4.9 5.62 A (1% Ginseng Extract) 0.54 0.4 0.75 5.25 6.01 B (3% ginseng extract) 0.38 0.46 1.18 5.56 6.02 AP (1% Ginseng Extract + Probiotics) 0.46 0.47 1.02 5.15 6.06 BP (3% Ginseng Extract + probiotics) 0.36 0.51 1.4 5.51 6.07

¹ probiotics: Lactobacillus plantarum Lb41 strain

Experimental Example 2: Comparison of Contents of Phenols

Phenol is the total amount was gradually decreased with the aging period, probiotics (in this case Lactobacillus plantarum Lb41 strain) the sample was added together with ginseng extract sample was not added to the control group or probiotics per dry weight as a major component having a function, such as antioxidants The content of the phenol component was relatively higher than (A and B) (FIG. 1).

Experimental Example 3: Growth Curve of Lactic Acid Bacteria in Cheese Production

The growth curve of total lactic acid bacteria during cheese production is shown in FIG. 2. In the control and probiotics-free samples, the total number of lactic acid bacteria tended to decrease slightly, but in the sample added with probiotics with ginseng extract, there was no change in the number of bacteria during the storage period.

Experimental Example 3. Antioxidant potency (antioxidant potency by DPPH assay and ferric thiocyanate assay)

The results of antioxidant measurement by DPPH are shown in FIG. 3. Ginseng extract and probiotics added samples were found to have excellent antioxidant power compared to the control. Antioxidant activity between the samples according to the addition of probiotics and the concentration of ginseng extract was found to be no significant difference, and the antioxidant control of ascorbic acid, the positive control, was the greatest. In addition, the antioxidant power measurement results for each strain during the storage period after cheese production is shown in FIG. L. plantarum Lb41 was found to be the best compared to other test strains. In this case, the control is a sample in which no probiotics are added.

Experimental Example 4: sensory test

Sensory test results for the four samples are shown in Table 2. In terms of flavor, milk flavor was higher in the control group, and ginseng flavor was higher in the sample added with the ginseng extract, while the sour taste was higher in the control group and less in the sample added with the ginseng extract and the probiotics. Bitter taste was significantly higher in 5% ginseng extract samples, but when 3% was added, there was no significant difference from the control group.

In the texture, the creamy feeling was less in the ginseng extract treated samples. In view of hardness and particle chewability, the sample added with 3% ginseng extract showed no significant difference than the control group, but the 5% ginseng extract sample was slightly higher. .

In chromaticity, the addition of ginseng extract showed stronger color than the control group.

In the evaluation of palatability, the cheese samples of the control and ginseng extract only showed no significant difference, but the samples added with probiotics showed a relatively high preference.

Control 1% Ginseng 3% Ginseng 1% Ginseng
+ Lb41 3% Ginseng
+ Lb41 Mean SD Mean SD Mean SD Mean SD Mean SD incense Milk flavor 4.94 2.25 3.27 2.34 3.88 2.37 4.88 2.55 3.94 1.96 Ginseng flavor 1.76 1.20 5.00 2.92 6.00 2.25 4.00 1.84 6.06 2.82 flavor Sour taste 6.12 2.60 4.71 2.34 5.68 2.06 4.00 2.45 4.44 2.83 bitterness 4.71 2.14 5.47 2.50 5.89 2.60 4.61 2.33 6.89 2.85 Milk flavor 4.18 2.13 3.89 1.91 2.71 1.36 4.56 2.20 3.17 1.29 Ginseng flavor 3.71 2.23 5.94 2.62 6.47 2.62 4.00 2.40 7.22 2.60 Organization Cream 7.12 1.45 4.47 2.32 6.47 2.27 6.78 2.18 4.33 2.59 Chewability 4.29 1.83 5.00 2.62 4.47 2.57 5.78 2.67 4.17 2.77 Hardness 3.59 1.70 4.71 2.64 4.44 2.31 4.06 2.55 5.44 2.91 Exterior Color 2.76 2.14 4.88 2.42 5.11 1.82 5.33 2.91 5.50 3.01 Holistic palatability 5.18 5.18 1.47 5.93 1.54 5.13 1.59 6.73 2.46 6.81

Korea Microbial Conservation Center KCCM11896P 20160922

Claims (12)

Preparing a mixture by adding ginseng extract, Lactobacillus plantarum and rennet to skim milk (step a);
Solidifying the mixture to produce a curd (step b); And
Method of producing cottage cheese comprising the step of removing the whey after cutting the curd (step c).
The method according to claim 1,

The Lactobacillus plantarum strain is a method for producing cottage cheese, characterized in that the Lactobacillus plantarum LB41 ( Lactobacillus plantarum Lb41) strain deposited with accession number KCCM 11896P.
The method according to claim 2,
The Lactobacillus plantarum LB41 strain is a method of producing cottage cheese, characterized in that isolated from kimchi.
The method according to claim 1,
The step a is a method for producing cottage cheese, characterized in that the mixture of ginseng extract in skim milk is added to the Lactobacillus plantarum strain in a state maintained at 25 ~ 35 ℃ and then added to the rennet.
The method according to claim 4,
The rennet is a method for producing cottage cheese, characterized in that the addition after 10 to 30 minutes after the addition of the Lactobacillus plantarum strain.
The method according to claim 1,
Wherein step b is a method of producing cottage cheese, characterized in that the reaction is carried out by reacting the mixture prepared in step a at 32 ~ 42 ℃ for 30 to 60 minutes.
The method according to claim 1,
The step b, the method of producing cottage cheese, characterized in that further comprising the step of raising the temperature of the prepared curd to 50 ~ 55 ℃ at 0.5 ~ 1.5 ℃ / 4 to 6 minutes speed.
The method according to claim 1,
Method of producing cottage cheese, characterized in that further comprising the step of aging at 3 ~ 5 ℃ for 1 to 4 weeks after the step c.
Cottage cheese comprising ginseng extract and Lactobacillus plantarum strain.
The method according to claim 9,
The Lactobacillus plantarum strain is cottage cheese, characterized in that the Lactobacillus plantarum LB41 strain deposited with accession number KCCM 11896P.
Preparing a mixture by adding ginseng extract, Lactobacillus plantarum and rennet to skim milk (step a);
Solidifying the mixture to produce a curd (step b); And
Cutting the curd and then removing the whey (step c).
Cheese comprising ginseng extract and Lactobacillus plantarum strain.

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