KR20200004585A - Tomato-Melon Sauce having antioxidant effect and the Producing Method thereof - Google Patents

Abstract

The present invention relates to tomato-melon fermented sauce having an antioxidant function, and to a manufacturing method thereof. The manufacturing method of the tomato-melon fermented sauce comprises: a step of fermenting tomatoes and melons by using lactobacillus strains to manufacture a tomato fermentation product and a melon fermentation product; a step of mixing the tomato fermentation product and the melon fermentation product at a fixed ratio to manufacture a tomato-melon fermentation mixture; and a step of heating the tomato-melon fermentation mixture. A strain used in fermenting tomatoes is Lactobacillus plantarum or Leuconostoc mesenteroides, and a strain used in fermenting melons is Lactobacillus brevis 5-2 or Bifidobacterium longum.

Description

Tomato-Melon Fermented Sauce with Antioxidant Function and Method for Manufacturing the Same {Tomato-Melon Sauce having antioxidant effect and the Producing Method

The present invention relates to a health functional fermented food, and more particularly, to a tomato-meron fermentation source and a method for producing the same which ferment tomato and melon to enhance antioxidant function.

With the recent diversification of diet and growing interest in health, the development of bioactive substances such as natural antioxidants has been increasing as a way to cope with diseases such as aging, cancer and diabetes, along with the increasing demand for functional substances from natural foods. A lot is done.

Among them, phenol is reported as a representative substance having an antioxidant action. Recently, as side effects appear in synthetic antioxidants, anticancer agents, and preservatives, their use is gradually regulated, and efforts are being made to find natural bioactive materials having safety. Biologically active substances present in natural products are mostly phenolic compounds and are one of the secondary metabolites of various structures and molecular weights. These phenolic compounds are mainly flavonoid (flavonoids), has been reported to be effective in preventing antibacterial allergy, antioxidant, anti-cancer, caries prevention, heart disease and diabetes. In recent years, with the growing public interest in phenol extracted from natural products, the development of health functional foods containing phenol has been actively conducted.

Tomatoes and melons are known to contain antioxidants such as beta carotene and lycopene, which are attracting attention as health foods. However, since tomatoes and melon are thin and soft, they are easy to be damaged, so tomatoes (melting, loss of elasticity, malformed appearance, tough texture) and melon (smear, underweight) that are less commercially available during cultivation and harvesting are quite significant. This can only happen. Therefore, the economical treatment of these non-commodities is an important factor in raising farm income.

 Tomato and melon are both known to have antioxidant effects because they contain phenolic ingredients, but they do not have enough antioxidant properties to function as functional foods. Therefore, there has been a demand in rural society for health functional food manufacturing technology that has greatly enhanced antioxidant function by utilizing less commercially available fruits.

Patent Registration No. 10-1185661 (Notice: 2012.09.24.) Publication No. 10-2013-0102031 (Published: September 16, 2013)

An object of the present invention is to provide a tomato-meron fermentation source with enhanced antioxidant function by using less commercially available tomatoes and melon. Furthermore, it is another object to find the optimum strain and fermentation conditions in the fermentation process to increase the homeostatic function of tomatoes and melon. Further, another aim is to provide new lactobacillus foods that can be used by people who have difficulty eating dairy products.

The present invention provides a method for producing a tomato-meron fermentation source having an antioxidant function, in order to solve the above technical problem, the method for producing a tomato-meron fermentation source, respectively, ferment tomato and melon using lactic acid bacteria strains Preparing water and melon fermentation; Preparing a tomato-meron fermentation mixture by mixing the tomato fermentation product and the melon fermentation product in a predetermined range; And heating the tomato-meron fermentation mixture.

Wherein the lactic acid bacteria strain Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus fermentum (Lactobacillus fermentum), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Bifidobacterium longum (Bifidobacterium longum), Pediococcus pentosa Pediacoccus pentosaceus or Lactobacillus brevis 5-2.

More specifically, the strain used for fermentation of the tomato is Lactobacillus plantarum or Leukonostoc mesenteroides, the strain used for fermentation of the melon is Lactobacillus Lactobacillus brevis 5 -2 (Lactobacillus brevis 5-2) or Bifidobacterium longum.

Further, the fermentation of the tomato and melon may be made in the range of 24 to 36 ºC, more specifically the fermentation of the tomato is in the range of 32 to 33 ºC, characterized in that the fermentation of the melon is made in the range of 29 to 31 ºC do.

And the mass of the tomato fermentation product in the tomato-meron fermentation mixture is 4 to 7 times the mass of the melon fermentation product.

In addition, with respect to 1000 parts by weight of the tomato-melon fermentation mixture, 0.4 to 4 parts by weight of salt, 3 to 12 parts by weight of garlic, 4 to 14 parts by weight of olive oil, 3 to 14 parts by weight of prebiotics may be added. Biotics is characterized in that at least one food material selected from the group consisting of onion powder, pork potato powder, broccoli powder, asparagus powder and burdock powder.

In the present invention, by finding and applying lactic acid bacteria species that can maximize the antioxidant function through fermentation, fermented products containing high levels of antioxidant functional substances (phenol, flavonoids) that can not be obtained from ordinary tomatoes and melon To obtain and to prepare a sauce based thereon. Through the present invention, while discovering a new demand for less commercially available tomatoes and melons, a new health functional food containing a large amount of antioxidants (phenols, flavonoids) is provided.

Figure 1 (a) to Figure 1 (c) shows the change in pH, the solid content change, and the total acidity when the tomato is fermented using various lactic acid bacteria strains.
2 (a) and 2 (b) show the change in total phenol content and the change in flavonoid content when fermenting tomatoes using various lactic acid bacteria strains, respectively.
3 (a) to 3 (b) show changes in DPPH radical scavenging activity and ABTS radical scavenging ability, respectively, when tomatoes are fermented using various strains of lactic acid bacteria.
Figure 4 (a) and Figure 4 (b) shows the amount of change in pH and the amount of absorbance, respectively, when the fermented tomato using the lactic acid bacteria strain at various temperature conditions.
Figure 5 (a) to Figure 5 (c) shows the change in pH, change in solid content, and change in total acidity when fermentation of melon using various lactic acid bacteria strains.
6 (a) and 6 (b) show changes in total phenol content and changes in flavonoid content when fermentation of melon using various lactic acid bacteria strains, respectively.
Figure 7 (a) to Figure 7 (b) shows the change in DPPH radical scavenging activity and ABTS radical scavenging ability, respectively, when tomatoes are fermented using various strains of lactic acid bacteria.
8 (a) and 8 (b) show the change in pH and the change in absorbance, respectively, when the tomato is fermented using the lactic acid bacteria strain at various temperature conditions.
9 (a) and 9 (b) show the fermented tomato fermentation and melon fermentation respectively.

Hereinafter, the configuration and effects of the present invention will be described in detail with reference to the drawings and tables. The varieties of tomatoes used in the embodiment of the present invention are dotarang, defnis, black tomato, varieties of melon as red melon or musk melon, but basically the technical idea according to the present invention is largely in the varieties of tomato or melon As applicable without influence, the scope of the right is not limited to the specific varieties of tomatoes or melons.

Tomatoes and melons themselves contain phenol, a sulfated substance. However, since the amount is not enough to function as a health functional food, the present invention used fermentation technology to find a method that can maximize the antioxidant effect. In particular, lactic acid bacteria were known to have physiological activities such as immune enhancement, nutritional value enhancement, anticancer activity, serum cholesterol lowering function, and antibacterial activity. Through the above process not only maximizes the phenolic components, but also those who have difficulty in eating dairy products can be easily provided with lactic acid bacteria food.

As a criterion for selecting an optimized lactic acid bacterium strain that satisfies the purpose of the present invention, it was based on the increase in antioxidant efficacy, and specifically determined by the increase in total phenol and flavonoid content.

[Selection of Fermentation Strains and Fermented products  Efficacy Testing Method]

Test strain

Lactobacillus plantarum (KCCM: 11322, ATCC: 8014, IFO: 3070, DSM: 20205, NRRL: B-531)

② Lactobacillus fermentum (KCCM: 40401, ATCC: 23271)

③ Leukonostoc mesenteroides subsp.mesenteroides (KTCT: 3719, ATCC: 10830a, CCM: 1886, DSMZ: 20240, NCDO: 796, NCTC: 10817, NRRL: B0512F)

Bifidobacterium longum subsp.longum (KCTC: 3128, AS: 1.2186, ATCC: 15707, BF: 36, CCRC: 11847, NCTC: 11818 et al.)

Pediococcus pentosaceus (KTCT: 3116, ATCC: 33314, DSMZ: 3884, JCM: 5885, NCDO: 1859, CCRC: 14053)

⑥ Lactobacillus brevis 5-2

Lactobacillus used for fermentation was pre-cultured at the Korea Microorganism Conservation Center (KCCM) and used in the experiment, and the pre-culture was carried out under optimal conditions (MRS broth, 37 ℃, 48 h) prior to the present experiment. Each fruit was diluted with the same amount of distilled water after inoculation and inoculated with 1% (v / v) lactic acid bacteria.

Sample pretreatment

① Each fruit raw material is prepared by grinding 2Kg with a blender after washing.

② Mix the ground sample evenly and divide into 5 pieces of 300g each.

Fermentation

① Prepare by using pre-culture of lactic acid bacteria twice.

② Inoculate 1% lactic acid bacteria into each 300 mL sample.

③ Collect samples every 24 hours and store at -20 ℃

Analytical Method

▶ Physicochemical analysis: Measurement of weight, sugar, pH, total acidity

▶ Total Phenol, Total Flavonoids, DPPH radical scavenging activity

Tomato lactic acid bacteria Fermented products  Produce]

Normal progress of fermentation

1 (a) is a change in the pH of the tomato according to the fermentation strain, Figure 1 (b) is a change in the soluble solids content of the tomato according to the fermentation strain, Figure 1 (c) is a total acidity of the tomato according to the fermentation strain The change in content is shown. Overall, Lactobacillus fementum was found to be the most active fermentation, but not significantly different from the rest of the lactic acid bacteria strains. In conclusion, it was confirmed that the fermentation proceeded smoothly regardless of the types of the six lactic acid bacteria strains tested.

Total phenols  And flavonoid content

Figure 2 is a result of testing the production of antioxidants after fermenting tomatoes for 72 hours using various strains, Figure 2 (a) is a change in the total phenol content, Figure 2 (b) is a change in the flavonoid content It is shown. Referring to Figure 2 (a), the total phenol content in all the experimental zones started from 87.96 ppm at the start of fermentation increased to 87.63 ~ 127.4 ppm. Lactobacillus plantarum (103.07 ppm) and Leuconostoc mesenteroides (127.74 ppm) showed a significant increase, and the remaining strains showed no significant difference before and after fermentation. The increase in total phenolic content by microorganisms is believed to be due to the formation of free phenolic components by the enzymatic action of microorganisms.

Referring to Figure 2 (b), the content of flavonoids in all experiments began at 14.1 ppm at the start of fermentation and changed from 9.71 to 29.44 ppm after 72 hours. The fermentation of Lactobacillus plantarum inoculated with 29.44 ppm showed the highest content after fermentation and the increase in the fermentation of Leuconostoc mesenteroides and Lactobacillus fermentum showed the pattern of fermentation, whereas Bifidobacterium longum (9.44 ppm), 5-2 Strains inoculated with strain (11.70 ppm) and Pediococcus pentosaceus (9.17 ppm) showed a decreased pattern compared to the beginning of fermentation. In this experiment, two strains showing high activity (Lactobacillus plantarum, Leuconostoc mesenteroides) showed similar results to total phenol, which is thought to have high antioxidant activity due to the characteristics of total phenol and flavonoids that are highly related to antioxidant capacity.

Degree of antioxidant activity

Figure 3 (a) is the result of measuring the DPPH radical scavenging activity according to the progress of fermentation by strain. DPPH is a stable free radical with a deep purple color, and when it receives electrons or hydrogen from an antioxidant-containing material, the dark purple color becomes yellow as it is reduced. As a result of measuring the DPPH radical scavenging ability of tomato using this principle, DPPH radical scavenging ability before fermentation was 68.08%, and the scavenging ability of all strains was increased to 73.47-86.74% at 72 hours of fermentation. Vit. Used as a control. Compared to C (73.42%), all strains after fermentation showed higher values than the positive control compared to before fermentation. Among them, Lactobacillus plantarum (86.74%) and Leuconostoc mesenteroids (86.44%) showed higher DPPH radical scavenging ability than the fermented with other strains.

Figure 3 (b) is the result of measuring the ABTS radical scavenging activity. ABTS radical scavenging ability is a method of measuring antioxidant activity using the principle that the ABTS free radicals produced by the reaction of potassium persulfate and ABTS reagent are discolored by cyanide as they are scavenged by the antioxidant material of the sample (Park CH. Et al., 2014 , Kim DB. Et al., 2014). As a result of measuring the ABTS radical scavenging activity of tomato with different strains, the scavenging capacity before fermentation was 43.54% and the content of 41.25-45.87% at 72 hours of fermentation. ABTS radical scavenging activity was decreased in the strains except Lactobacillus fermentum (45.87%) and Pediococcus pentosaceus (43.67%), but in conclusion, ABTS radical scavenging ability was not significantly different depending on the strains.

Selection of strains and fermentation conditions

Experimental results showed that the total phenol and flavonoid contents showed higher content than other strains, and Leuconostoc mesenteroides and Lactobacillus plantarum, which showed high activity in DPPH radica scavenging activity, were considered as the most suitable lactic acid bacteria for tomato fermentation. It became.

Temperature is the most important factor for fermentation, and it was tested whether the fermentation of tomatoes by Lactobacillus plantarum is effective at different temperatures.

Figure 4 (a) is the change in pH of the tomato fermentation product at various fermentation temperature, Figure 4 (b) is a measure of the change in absorbance of the fermentation product of Toma at various temperatures. The absorbance value is a measure of the degree of turbidity of the sample, and the increase in the absorbance value means that the number of lactic acid bacteria increases and the color of the sample becomes turbid.

In the range of temperature, the range of 32 ~ 34ºC is considered to be the best temperature condition because the lowest pH is found around 33 ºC at 3.00 and the highest absorbance is around 33 ºC. Esau was not particularly affected by fermentation.

[Melon Lactobacillus Fermented products  Produce]

Normal progress of fermentation

Figure 5 (a) shows the change in pH of the melon according to the fermentation strain, Figure 5 (b) shows the change in the soluble solids content of the melon according to the fermentation strain, and Figure 5 (c) shows the total acidity of the melon according to the fermentation strain The change in content is shown. Pediococcus pentosaceus was found to be the most active fermentation, but not significantly different from the rest of the lactic acid bacteria strains. In conclusion, it was confirmed that the fermentation proceeded smoothly regardless of the types of the six lactic acid bacteria strains tested.

Total phenols  And flavonoid content

6 is a result of testing the degree of production of antioxidants after fermenting tomatoes for 72 hours using various strains, Figure 6 (a) is a change in the total phenol content, Figure 6 (b) is a change in the flavonoid content It is shown. Referring to Figure 6 (a), the total phenol content in all the experimental zones increased from 101.63 to 125.41 ppm starting from 81.18 ppm when the fermentation start. Pediococcus pentosaceus showed the lowest total phenolic content (101.63 ppm), whereas Lactobacillus brevis 5-2 strain showed the highest total phenolic content (125.41 ppm).

Referring to Figure 6 (b), the content of flavonoids began to change from 18.90 to 34.51 ppm after 72 hours starting at 4.77 ppm when the fermentation starts. The highest flavonoid content was 34.51 ppm in the experimental group inoculated with Leuconotoc mesenteroides and 18.91 ppm in the experimental group inoculated with Lactobacillus plantarum.

Degree of antioxidant activity

Figure 7 (a) is the result of measuring the DPPH radical scavenging activity as the fermentation of melon. DPPH radical scavenging activity before fermentation was 52.40% and 53.07-81.46% after fermentation was finished. DPPH radical scavenging activity of melon extract was increased by lactic acid bacteria fermentation. By strain, Lactobacillus brevis 5-2 and Bifidobacterium longum showed the highest activity of 81.46% and 75.46%, respectively.

Figure 7 (b) is the result of measuring the ABTS radical scavenging activity. ABTS radical scavenging activity of the melon extract before fermentation was 32.29%, and after 72 hours of fermentation, the activity was 41.25-49.40%. The ABTS radical scavenging activity of each strain was 49.40% in Bifidobacterium longum, showing similar results to the DPPH radical scavenging activity.

Selection of strains and fermentation conditions

Experimental results showed that, unlike tomato fermentation, Lactobacillus brevis 5-2 strain and Bifidobacterium longum strain showed the highest antioxidant activity in melon fermentation. For reference, although phenol and flavonoid compound generally have a high correlation between antioxidant activity, the effect may be different depending on the evaluation method of antioxidant activity.

Temperature is the most important factor for fermentation, and it was tested whether fermentation of melon by Bifidobacterium longum strain was effective at different temperatures.

FIG. 8 (a) shows the change in pH at various fermentation temperatures of melon, and FIG. 8 (b) shows the change in absorbance at various temperatures of melon. Among the various temperature conditions, the lowest pH was found to be 2.90 at around 30 ºC, but there was little difference from the pH at other temperature conditions. The absorbance also showed the highest absorbance value of 2.18 at around 30 ºC (29-31 ºC), but this also showed little difference with the absorbance at other temperature conditions. Therefore, in the temperature range of 24 ~ 36 ºC, it can be seen that the change of temperature which is not special to fermentation has no special effect on fermentation.

[Preparation of Tomato-Melon Sauce]

Hereinafter, a method of preparing a sauce based on the tomato lactic acid bacteria fermentation product and the melon lactic acid bacteria fermentation product obtained through the above fermentation process will be disclosed. Here, both the tomato lactic acid bacteria fermentation product and the melon lactic acid bacteria fermentation product use the same name as lactic acid bacteria fermentation, but the strains and fermentation conditions used are as described above.

Figure 9 (a) is a tomato fermentation fermented 72 hours at 33 ºC by Lactobacillus plantarum, Figure 9 (b) is a melon ferment fermented at 33 ºC by Bifidobacterium longum 72 hours.

The tomato-meron fermentation sauce manufacturing process starts with the process of mixing tomato fermentation product and melon fermentation product of the liquid state as shown in FIG. 9 (a) and FIG. 9 (b).

The mixing ratio of tomato fermentation and melon fermentation is a part that can be changed according to preference. And if necessary, additives can be added, with respect to 1000 parts by weight of tomato and melon ferment mixture, 0.4 to 4 parts by weight of salt, 3 to 12 parts by weight of garlic, and 4 to 14 parts by weight of olive oil. good.

In particular, in order to increase the viability of lactic acid bacteria, it is preferable to add 3 to 14 parts by weight of high inulin prebiotics foods, such as onion powder, pork potato powder, broccoli powder, asparagus powder, burdock powder, and the like. Before mixing these ingredients into the mixture of tomato fermentation and melon fermentation, it is advisable to perform the sterilization treatment in advance to prevent the growth of harmful bacteria. Based on the ingredients listed above, it is possible to add vinegar, sugar, etc. according to your preference.

Samples varying the mixing ratio of tomato fermentation and melon fermentation were provided based on the items of taste and aroma, and the preference rank was displayed. The scores for taste and aroma had a similar tendency. Basically, since it is a tomato-based sauce, it is a source of melon added, so the test was conducted with a sample containing tomato at a higher ratio than melon. Over 7, it was confirmed that the preference decreases.

It is not difficult for a person skilled in the art to realize that the ratio of commercially high probability is 4-7, among which the optimum is 6, but the ratio of tomato fermentation and melon fermentation can be adjusted according to the target audience. I can understand.

Claims (11)

The present invention relates to a method for preparing a tomato-melon fermentation source having an antioxidant function,
Fermenting tomatoes and melon using lactic acid bacteria strains, respectively, to prepare tomato fermentation products and melon fermentation products;
Mixing the tomato fermentation product and the melon fermentation product to prepare a tomato-meron fermentation mixture; And
Method for producing a tomato-meron fermentation source having an antioxidant function, characterized in that it comprises the step of heating the tomato-meron fermentation mixture.
The method of claim 1, wherein the lactic acid bacteria strain is Lactobacillus plantarum, Lactobacillus fermentum, Leukonostoc mesenteroides, Bifidobacterium longum, Bifidobacterium longum Method for producing a tomato-meron fermentation source having an antioxidant function, characterized in that the Okoccus pentosaceus (Pediococcus pentosaceus) or Lactobacillus brevis 5-2.
The method of claim 2, wherein the strain used for fermentation of tomato is Lactobacillus plantarum (Lactobacillus plantarum) or leuconostoc mesenteroides (Leuconostoc mesenteroides), characterized in that the preparation of tomato-melon fermentation source having an antioxidant function Way.
The method of claim 2, wherein the strain used for fermentation of the melon is Lactobacillus Lactobacillus brevis 5-2 (Lactobacillus brevis 5-2) or Bifidobacterium longum (Bifidobacterium longum), characterized in that tomato having an antioxidant function -Meron fermentation sauce manufacturing method.
The method according to claim 2, wherein the fermentation of the tomato and melon is characterized in that in the range of 24 to 36 ° C, method of producing a tomato-meron fermentation source having an antioxidant function.
The method of claim 3, wherein the fermentation of the tomato is in the range of 32 to 33 ºC, method of producing a tomato-meron fermentation source having an antioxidant function.
The method according to claim 4, wherein the fermentation of the melon is characterized in that in the range of 29 to 31 ºC, tomato-meron fermentation sauce manufacturing method having an antioxidant function.
2. The method of claim 1, wherein the mass of the tomato fermentation product in the tomato-melon fermentation mixture is between 4 and 7 times the mass of the melon fermentation product.
The method according to claim 1, which is to add 0.4 to 4 parts by weight of salt, 3 to 12 parts by weight of garlic, 4 to 14 parts by weight of olive oil, 3 to 14 parts by weight of prebiotics, based on 1000 parts by weight of the tomato-meron fermentation mixture. Characterized in that the method of producing a tomato-melon fermentation source having an antioxidant function.
The method of claim 9, wherein the prebiotics is at least one food material selected from the group consisting of onion powder, pork potato powder, broccoli powder, asparagus powder and burdock powder, tomato-melon fermentation source having an antioxidant function Way.
A tomato-meron fermentation source having an antioxidant function, characterized in that it is produced by a method for producing a tomato-meron fermentation source having a homeostatic function according to any one of claims 1 to 10.

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