KR20200059901A - manufacturing method of a jujube using lactic acid bacteria - Google Patents
manufacturing method of a jujube using lactic acid bacteria Download PDFInfo
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- KR20200059901A KR20200059901A KR1020180145223A KR20180145223A KR20200059901A KR 20200059901 A KR20200059901 A KR 20200059901A KR 1020180145223 A KR1020180145223 A KR 1020180145223A KR 20180145223 A KR20180145223 A KR 20180145223A KR 20200059901 A KR20200059901 A KR 20200059901A
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- jujube
- lactic acid
- acid bacteria
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 150
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 유산균 발효 대추 제조방법에 관한 것으로, 더욱 구체적으로는 대추씨를 제거하고 대추 껍질을 포함한 건조 대추를 유산균 발효하여 식감이 좋고 대추의 유효성분을 충분히 섭취할 수 있으며 장기 보존성을 유지할 수 있도록 한 유산균 발효 대추 제조방법에 관한 것이다.The present invention relates to a method for producing lactic acid bacteria fermented jujube, more specifically, by removing the jujube seeds and fermenting the dried jujube containing the jujube shell, lactic acid bacteria fermentation is good, sufficient intake of the active ingredient of jujube, and long-term preservation It relates to a method for producing lactic acid bacteria fermentation jujube.
대추는 갈매나무과 대추나무의 열매로 대추 잎은 타원형이며 매끄럽고 세 개의 잎맥이 뚜렷하고 타원형의 열매를 맺는데 껍질이 얇고 녹색을 띠지만 익으면서 적갈색으로 변화가 된다. Jujube is the fruit of the buckthorn and jujube trees. The jujube leaves are oval, smooth, and the three leaf veins are distinct and form an oval fruit. The bark is thin and green, but it turns red when ripe.
대추는 상쾌한 맛과 독특한 향을 가지고 있으나 수확기간이 짧고 익으면서 쉽게 연화되는 성질이 있어, 생과로서는 저장성이 낮으므로 주로 건조하여 이용되고 있으며, 건조된 대추는 저장성이 높아 이용 폭이 넓으며 과용에 따른 부작용도 없는 과실이다.Jujube has a refreshing taste and a unique scent, but the harvesting period is short and it is easily softened while ripening. As a raw fruit, it is mainly used for drying, so it is mainly used for drying. It is a fruit without side effects.
예로부터 대추는 한방에서 감미를 내기 위하여 첨가되는 경우가 많았으며, 그 자체로도 위경련, 불면증. 소화불량, 대장하혈, 지각과민증의 증상을 개선시키는 약효를 지니고 있다. 또한 쇠약한 내장의 기능을 회복시키고 전신을 튼튼하게 해주며 신경을 안정시키고 노화를 방지하는 항산화효과가 있다. 민간에서는 잘 익은 대추를 쪄서 말렸다가 달여 먹으면 열을 내리는 해열효과와 변비를 없애고 기침을 멎게 하는 것으로 전래되어 왔다.Since ancient times, jujube was often added to give sweetness in herbal medicine, and gastrospasm and insomnia itself. Has the effect of improving symptoms of indigestion, bowel hemorrhage and hypersensitivity. In addition, it has the antioxidant effect of restoring the function of the weak intestines, strengthening the whole body, stabilizing nerves and preventing aging. In the private sector, it has been said to remove the antipyretic effect and constipation, which reduces heat when steamed, dried, and dried ripe jujube.
대추의 껍질에는 타닌이 함유되어 있으며, 이러한 타닌은 아주 떫은 맛을 내는 폴리페놀의 일종으로써 항산화 작용으로 암과 성인병을 예방하고 혈중 콜레스테롤 수치를 낮추고 지방을 분해한다.The skin of the jujube contains tannins. These tannins are a kind of very astringent polyphenols that have antioxidant properties to prevent cancer and adult diseases, lower blood cholesterol levels and break down fats.
대추의 과육에는 단당류와 다당류가 들어있으며, 주된 당류로는 과당, 포도당, 오리고당, 아미노산, 사과산, 비타민 A, B, C등이 있어 약리 효과가 높고, 사포닌도 대추의 주용 성분으로서 과실, 종자, 뿌리 등에 골고루 함유되어 있다. 대추가 가지고 있는 비타민류, 식이성 섬유, 플라보노이드, 미네랄 등은 노화방지와 항암효과가 있고, 대추는 발암물질을 흡착, 배출하는 좋은 식이섬유를 갖고 있으며, 베타카로틴은 체내 유해활성 산소를 제거하는 기능도 있다.The fruit of jujube contains monosaccharides and polysaccharides. The main saccharides include fructose, glucose, origosaccharides, amino acids, malic acid, vitamins A, B, and C, which have high pharmacological effects, and saponin is also the main component of jujube fruits, seeds , Evenly contained in the roots, etc. Vitamins, dietary fiber, flavonoids, and minerals possessed by jujube have anti-aging and anti-cancer effects, jujube has good dietary fibers that adsorb and discharge carcinogens, and beta-carotene removes harmful free radicals from the body. There is also a function.
이러한 대추에 관한 선행연구로는 생대추를 이용한 와인의 발효특성, 대추 페이스트를 첨가한 약밥 품질특성, 대추 고추장의 품질 특성, 대추 농축액을 첨가한 절편의 품질특성, 대추의 저장성에 관한 연구, 대추 추출물의 기능성에 관한 연구, 대추재배에 관련된 연구 등 대부분 건조대추에 대한 연구가 많았으며, 대추 메탄올 추출액이 Benzo(a)pyrene에 의해 유도된 간기능 장해에 미치는 영향 등 보고되었다.Prior studies on such jujube include fermentation characteristics of wine using raw jujube, quality characteristics of medicinal rice with jujube paste, quality characteristics of jujube red pepper paste, quality characteristics of slices with jujube concentrate, storage of jujube, jujube extract Most studies have been conducted on dried jujube, such as research on the functionality of and jujube cultivation, and the effect of jujube methanol extract on liver dysfunction induced by Benzo (a) pyrene has been reported.
유산균은 인간이 이용할 수 있는 가장 유익한 미생물 중의 한 종류로서, 비병원성균으로 인간의 장내에 서식하면서 정장 및 정균작용을 할 수 있고 당류를 발효해서 다량의 젖산을 생성하고 낮은 pH 및 혐기적인 조건에서도 잘 생육하며 여러 가지 영양물질을 요구하는 등의 특징을 가지고 있다. Lactobacillus is one of the most beneficial microorganisms available to human beings. It is a non-pathogenic bacterium that can inhabit and intestine in humans and ferment sugars to produce large amounts of lactic acid, and it is also good at low pH and anaerobic conditions. It grows and has characteristics such as requiring various nutrients.
유산균에 의해 채소류가 발효되면 독특한 향과 맛을 내게 되어 관능적 특성이 향상되고, 유기산에 의하여 비타민 C(vitamin C)와 여러 생리활성물질이 잘 보존되며, 초기 재료에는 거의 존재하지 않았던 비타민 B12와 비타민 K가 합성되고 부패균과 병원성균의 성장과 증식을 저해하여 위생적인 식품이 되는 등의 장점을 가지고 있는 것으로 알려져 있다.When vegetables are fermented by lactic acid bacteria, it has a unique scent and taste to improve organoleptic properties, and vitamin C (vitamin C) and various bioactive substances are well preserved by organic acids, and vitamins B12 and vitamins that were rarely present in the initial ingredients. It is known that K is synthesized and inhibits the growth and proliferation of spoilage and pathogenic bacteria to become a hygienic food.
또한, 장내에 비피더스균이 증가하면 장이 건강하게 되어 노화 방지에도 큰 몫을 담당하고. 지방간을 예방하는 데도 효과가 높고, 식물 섬유는 장내의 비피더스균을 증가시켜 장 안에 기생하고 있는 세균의 균형을 유지시키는 기능까지 하고 있기 때문에 대장암도 예방된다.In addition, the increase in Bifidobacteria in the intestine makes the intestine healthy and plays a large role in preventing aging. It is also effective in preventing fatty liver, and plant fiber also prevents colon cancer because it increases the bifidobacteria in the intestine and maintains the balance of parasitic bacteria in the intestine.
그러나, 종래 대추의 유산균 발효 제품으로는 대추 추출물을 이용하여 유산균 발효하는 것이 있으나 이는 유통기간이 짧고 휴대가 불편하기 때문에 지속적인 복용에 어려움이 있을 뿐만 아니라 대추 껍질 및 과육에 포함된 섬유질을 섭취할 수 없는 단점이 있다.However, conventional lactic acid bacteria fermentation products of jujube include lactic acid bacteria fermentation using jujube extract, but this has a short shelf life and is inconvenient to carry, which makes it difficult to continuously take it and can ingest fiber contained in jujube skin and flesh. There are no shortcomings.
그리고 또 다른 유산균 발효수단으로는 건조 대추를 직접 유산균 발효하는 방법이 있으나 대추 껍질은 단단하고 매끈하여 유산균의 침투가 쉽지 않기 때문에 생대추에서 대추 껍질을 제거한 다음 건조시킨 대추를 이용하여 유산균 발효를 하게 되므로 타닌 성분을 가진 대추 껍질의 유효성분은 섭취할 수 없었을 뿐만 아니라 과육만으로 된 발효물은 형태 안정성과 식감도 떨어지는 단점이 있다.Another method of fermenting lactic acid bacteria is a method of directly fermenting dry jujube, but since the jujube shell is hard and smooth, it is difficult to penetrate the lactic acid bacteria, so the jujube is removed from the raw jujube and then the dried jujube is used to ferment the lactic acid bacteria. The active ingredient of the jujube peel with tannin components could not be consumed, and fermented products made of flesh only had the disadvantages of poor form stability and texture.
본 발명은 이러한 문제점을 해결하기 위한 것으로, 대추씨를 제거하고 건조시킨 대추와 유산균 발효유, 프락토올리고당, 물을 혼합하여서 된 유산균 발효조성물을 각각 준비한 다음 상기 건조된 대추를 유산균 발효조성물에 침지시키는 침지과정을 거친 발효조성물에서 대추만을 수득하고 발효조성물의 수분을 제거하는 대추의 탈수과정과, 대추의 발효과정 및 동결건조하는 과정을 거쳐 만들어지는 유산균 발효 대추를 제공함에 있다.The present invention is to solve such a problem, by preparing the lactic acid bacteria fermentation composition prepared by mixing jujube seeds and dried jujube and lactic acid bacteria fermented milk, fructooligosaccharide, water, and then immersing the dried jujube in the lactic acid bacteria fermentation composition It is to provide a lactic acid bacteria fermented jujube produced through a dehydration process of jujube that obtains only jujube from the fermented composition that has undergone the process and removes moisture from the fermentation composition, and a fermentation process and freeze-drying process of the jujube.
본 발명은 대추씨가 제거된 대추를 건조시켜 건조된 대추를 준비하는 단계, 유산균 발효유, 프락토올리고당, 물을 혼합하여 유산균 발효조성물을 준비하는 단계, 상기 유산균 발효조성물에 상기 건조된 대추를 투입하여 대추에 유산균 발효조성물이 함입되고 예비 발효가 이루어지도록 하는 대추의 침지단계, 상기 침지단계를 거친 유산균 발효조성물에서 대추만을 수득하고 이를 원심분리기에서 발효조성물의 수분을 제거하는 대추의 탈수단계, 상기 탈수단계를 거친 대추를 발효조에 투입하여 발효시키는 대추 발효단계, 상기 발효단계를 거친 대추를 동결건조기에 투입하여 동결건조하는 단계를 포함하는 유산균 발효 대추 제조방법을 특징으로 한다.The present invention is a step of preparing a dried jujube by drying the jujube seed is removed, preparing a lactic acid bacteria fermentation composition by mixing lactic acid bacteria fermented milk, fructooligosaccharide, water, the dried jujube is introduced into the lactic acid bacteria fermentation composition The immersion step of the jujube so that the lactic acid bacteria fermentation composition is incorporated into the jujube and the preliminary fermentation is performed, the dehydration step of the jujube which obtains only jujube from the lactic acid bacteria fermentation composition that has undergone the immersion step and removes the moisture of the fermentation composition from the centrifuge. Characterized by a method for producing a lactic acid bacteria fermentation jujube comprising a jujube fermentation step of fermenting the jujube subjected to the dehydration step into a fermentation tank, and then freeze-drying the jujube subjected to the fermentation step in a freeze dryer.
상기 유산균 발효조성물을 만드는 단계에서는, 유산균 발효유 2 내지 4 중량부와, 프락토올리고당 8 내지 12 중량부와, 물 86 내지 90 중량부를 희석하여 골고루 혼합하고 이를 교반하여서 됨을 특징으로 한다.In the step of making the lactic acid bacteria fermentation composition, it is characterized in that 2 to 4 parts by weight of lactic acid bacteria fermented milk, 8 to 12 parts by weight of fructooligosaccharide, and 86 to 90 parts by weight of water are mixed evenly and stirred.
상기 대추의 침지단계에서는, 상기 유산균 발효조성물을 35 내지 40℃의 온도로 유지시킨 다음 상기 건조된 대추를 투입하여 3 내지 6시간 동안 침지시키는 것을 특징으로 한다.In the immersion step of the jujube, it characterized in that the lactic acid bacteria fermentation composition is maintained at a temperature of 35 to 40 ° C and then immersed in the dried jujube for 3 to 6 hours.
상기 대추의 탈수단계에서는, 상기 침지단계를 거친 유산균 발효조성물에서 대추만을 건져내어 수득된 대추를 원심분리기에 투입하여 수분함량 30 내지 40%로 함수량을 조절하는 것을 특징으로 한다.In the dehydration step of the jujube, it is characterized in that the jujube obtained by harvesting only jujube from the lactic acid bacteria fermentation composition that has been subjected to the immersion step is put into a centrifuge to control the water content to 30 to 40% moisture.
상기 대추의 발효단계에서는, 상기 탈수단계를 거친 대추를 발효조에 투입하여 35 내지 40℃의 온도에서 12 내지 24시간 발효하는 것을 특징으로 한다.In the fermentation step of the jujube, the jujube subjected to the dehydration step is introduced into a fermentation tank and fermented at a temperature of 35 to 40 ° C for 12 to 24 hours.
상기 동결건조단계에서는, 상기 발효단계를 거친 대추를 동결건조기에 투입하여 영하 30 내지 영하 50℃의 저온에서 수분함량 5 내지 10%로 건조시켜서 됨을 특징으로 한다.In the freeze-drying step, the jujube subjected to the fermentation step is introduced into a freeze dryer to be dried at a low temperature of 30 ° C to 50 ° C at a low temperature of 5 to 10%.
본 발명에 의한 유산균 발효 대추는 대추 과육의 각종 유효성분과 함께 타닌 성분을 지닌 대추 껍질도 섭취할 수 있도록 하면서 인체흡수율을 높여주고, 유산균에 의해 유해균의 침투를 차단하므로 장기 보존성을 크게 향상시킬 수 있게 있게 된다.Lactic acid bacteria fermentation jujube according to the present invention increases the human absorption rate while allowing the intake of jujube shells having tannin components along with various active ingredients of jujube flesh, and prevents the penetration of harmful bacteria by lactic acid bacteria, thereby greatly improving long-term preservability There will be.
또, 본 발명은 매끄럽고 까칠한 대추 껍질을 연질화시켜 대추 껍질에 의한 아삭바삭한 씹는 식감을 주고 대추의 과육은 쫄깃한 식감을 제공하며, 발효과정에서 대추 껍질에 의해 과육을 보호하여 형태안정성을 갖도록 함과 아울러 대추 껍질에 의해 제품의 식별력 및 상품성을 높일 수 있는 효과가 잇다.In addition, the present invention provides a crisp chewy texture by jujube skin by softening the smooth and rough jujube skin, and provides a chewy texture to the flesh of the jujube, and protects the flesh by the jujube skin during the fermentation process so as to have shape stability. In addition, the jujube peel has the effect of increasing the product's discriminative power and productability.
또, 대추 껍질이 가지고 있는 불용성 섬유질에 의해 유산균의 은신처가 되어 유산균이 장속의 소화액에 용해되어 사멸되는 것을 예방하므로 장건강에 더욱 좋은 효과가 있다.In addition, due to the insoluble fiber of the jujube shell, it becomes a hiding place for lactic acid bacteria and prevents lactic acid bacteria from being dissolved and killed in the digestive juice of the intestine, and thus has a better effect on intestinal health.
도 1은 본 발명에 의한 유산균 발효 대추의 제조과정을 나타낸 블록도이다.1 is a block diagram showing the manufacturing process of lactic acid bacteria fermentation jujube according to the present invention.
이하 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, when it is determined that the detailed description of the related known functions or configurations may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.
본 발명의 유산균 발효 대추를 제조하기 위해서는, 먼저 건조된 대추와 유산균 발효조성물을 준비한 다음 발효공정을 수행하게 된다.In order to prepare the lactic acid bacteria fermentation jujube of the present invention, the dried jujube and the lactic acid bacteria fermentation composition are first prepared and then the fermentation process is performed.
즉, 대추씨가 제거된 대추를 건조시켜 건조된 대추를 준비하는 단계(S1) 및, 유산균 발효유, 프락토올리고당, 물을 혼합하여 유산균 발효조성물을 준비하는 단계(S2)에 의해 건조된 대추와 유산균 발효조성물을 각각 준비한다.That is, jujube dried by jujube dried by preparing the jujube seed is removed by drying the dried jujube (S1), and lactic acid bacteria fermented milk, fructooligosaccharide, water to prepare a lactic acid bacteria fermentation composition (S2) Each lactic acid fermentation composition is prepared.
이어서, 상기 준비된 유산균 발효조성물에 상기 건조된 대추를 투입하여 대추에 유산균 발효조성물이 함입되고 예비 발효가 이루어지도록 하는 대추의 침지단계(S3)와, 상기 침지단계를 거친 유산균 발효조성물서 대추만을 수득하고 이를 원심분리기에서 발효조성물의 수분을 제거하는 대추의 탈수단계(S4)와, 상기 탈수단계를 거친 대추를 발효조에 투입하여 발효시키는 대추 발효단계(S5)와, 상기 발효단계를 거친 대추를 동결건조기에 투입하여 동결건조하는 단계(S6)를 순차적으로 수행하여 유산균 발효 대추 제품을 완성하게 된다.Subsequently, the dried jujube is added to the prepared lactic acid bacteria fermentation composition to obtain only the jujube from the immersion step (S3) of jujube to which the lactic acid bacteria fermentation composition is incorporated into the jujube and preliminary fermentation, and the lactic acid bacteria fermentation composition that has undergone the immersion step. And the dehydration step (S4) of the jujube to remove the moisture of the fermentation composition in a centrifuge, and the jujube fermentation step (S5) to ferment the jujube subjected to the dehydration step into the fermentation tank, and the jujube subjected to the fermentation step is frozen The lyophilized fermentation jujube product is completed by sequentially performing a step (S6) of lyophilization by putting it in a dryer.
건조된 대추를 준비하는 단계(S1)에서는, 수확한 대추를 깨끗이 세척한 다음 생대추를 절개하여 대추씨를 분리한 다음 대추 껍질과 과육이 포함된 대추를 건조시켜 수분함량 20 내지 40%로 건조시킨 대추를 준비한다.In the step of preparing dried jujube (S1), the harvested jujube is washed clean, and then the incidence of the jujube is dried by cutting the jujube seeds and then drying the jujube containing the jujube bark and pulp to dry to 20 to 40% moisture. Prepare.
유산균 발효조성물을 준비하는 단계(S2)에서는, 유산균 발효유 2 내지 4 중량부와, 상기 프락토올리고당 8 내지 12 중량부와, 물 86 내지 90 중량부를 희석하여 골고루 혼합하고 이를 교반하여서 된 유산균 발효조성물을 준비한다.In the step (S2) of preparing the lactic acid bacteria fermentation composition, 2 to 4 parts by weight of the lactic acid bacteria fermented milk, 8 to 12 parts by weight of the fructooligosaccharide, and 86 to 90 parts by weight of water are mixed evenly and stirred to stir them. To prepare.
상기 프락토올리고당은 유산균의 먹이로서 유산균을 증가시키고, 프락토올리고당의 당질이 가지고 있는 점성으로 유산균을 대추에 침착시키는 매개체 역할을 하게 된다.The fructooligosaccharide increases lactic acid bacteria as food for lactic acid bacteria, and acts as a medium for depositing lactic acid bacteria to the jujube with the viscosity of fructose saccharides.
대추의 침지단계(S3)에서는, 상기 유산균 발효조성물을 35 내지 40℃의 온도로 유지시켜 최적의 발효생성조건을 조성한 다음 상기 유산균 발효조성물에 상기 건조된 대추를 투입하여 3 내지 6시간 동안 침지시킨다.In the immersion step (S3) of jujube, the fermentation composition of lactic acid bacteria is maintained at a temperature of 35 to 40 ° C to create optimal fermentation conditions, and then the dried jujube is added to the fermentation composition of lactic acid bacteria to be immersed for 3 to 6 hours. .
상기 대추의 침지과정에서는 대추의 과육에 유산균 발효조성물이 침투하여 함입이 되고, 대추의 과육에 함입된 유산균 발효조성물에 의해 예비 발효가 이루어진다. 이때 예비 발효과정에서 매끄럽고 단단한 대추 껍질의 표면 반대편에 위치한 대추 껍질의 내측면에 유산균 발효조성물이 접촉되어 예비 발효되는 과정에 의해 대추 껍질에 유산균 발효조성물이 침투될 수 있도록 한다.In the immersion process of the jujube, lactic acid bacteria fermentation composition penetrates into the flesh of the jujube and is incorporated, and preliminary fermentation is performed by the lactic acid bacteria fermentation composition incorporated in the flesh of the jujube. At this time, during the preliminary fermentation process, the lactic acid bacteria fermentation composition is in contact with the inner surface of the jujube shell located on the opposite side of the smooth and hard jujube shell, thereby allowing the lactic acid bacteria fermentation composition to penetrate the jujube shell by the pre-fermentation process.
그리고, 상기 유산균 발효조성물에 침지되는 대추의 침지시간이 3시간 이하인 경우에는 유산균 발효조성물이 대추의 과육에 함입되어 예비 발효되는 효과가 떨어지고, 대추의 침지시간이 6시간 이상인 경우에는 과육이 과도한 수분발효에 의해 대추의 과육이 용해되고 형태 안정성을 떨어뜨리게 된다.In addition, when the immersion time of the jujube immersed in the lactic acid bacteria fermentation composition is 3 hours or less, the effect of preliminary fermentation is impaired by the lactic acid bacteria fermentation composition being incorporated into the flesh of the jujube, and when the immersion time of the jujube is 6 hours or more, the flesh is excessively hydrated. By fermentation, the flesh of the jujube is dissolved and the shape stability is reduced.
대추의 탈수단계(S4)에서는, 상기 침지단계를 거친 유산균 발효조성물에서 대추만을 건져내어 수득된 대추를 원심분리기에 투입하여 수분함량 30 내지 40%로 유지되게 하는 대추의 함수량을 조절한다.In the dehydration step of jujube (S4), the jujube obtained by harvesting only jujube from the lactic acid bacteria fermentation composition that has undergone the immersion step is introduced into a centrifuge to control the water content of jujube to be maintained at 30 to 40% moisture.
그리고, 상기 대추의 원심분리과정에서 대추의 과육에 함유된 유산균 발효조성물은 대추 껍질의 내측에 긴밀하게 침착되어 대추 껍질의 내측부분을 통해 대추 껍질에도 발효가 이루어질 수 있도록 한다.In addition, in the centrifugation process of the jujube, the lactic acid bacteria fermentation composition contained in the flesh of the jujube is closely deposited on the inside of the jujube shell so that fermentation can also be performed on the jujube shell through the inner portion of the jujube shell.
대추의 발효단계(S5)에서는, 상기 탈수단계를 거친 대추를 발효조에 투입하여 35 내지 40℃의 온도가 유지되는 최적의 발효조건에서 12 내지 24시간 발효를 한다.In the fermentation step (S5) of jujube, the jujube subjected to the dehydration step is put into a fermentation tank to ferment for 12 to 24 hours under optimal fermentation conditions in which a temperature of 35 to 40 ° C is maintained.
상기 대추의 발효과정에서 대추의 과육은 대추 껍질에 의해 보호되어 형태안정성을 유지하게 되고, 대추 껍질은 연질화되어 식감을 좋게 한다.In the fermentation process of the jujube, the flesh of the jujube is protected by the jujube peel to maintain the shape stability, and the jujube peel is softened to improve the texture.
동결건조단계(S6)에서는, 상기 발효단계를 거친 대추를 통상의 동결건조기에 투입하여 영하 30 내지 영하 50℃의 저온에서 수분함량 5 내지 10%로 건조시켜 휴대가 간편하고 장기 보존성을 갖도록 한다.In the freeze-drying step (S6), the jujube having undergone the fermentation step is put in a conventional freeze dryer to dry it at a low water content of 5 to 10% at a low temperature of 30 ° C to 50 ° C to ensure easy portability and long-term preservation.
상기와 같은 과정을 거쳐 제조되는 본 발명은 대추씨는 제거하고 대추 껍질을 포함한 건조 대추를 유산균 발효한 것이므로 대추 과육의 각종 유효성분 뿐만 아니라 대추 껍질에 포함된 타닌 성분도 함께 섭취할 수 있도록 하면서 인체흡수율을 높여주고, 유산균에 의해 유해균의 침투를 차단하므로 장기 보존성을 크게 향상시킨다.The present invention manufactured through the above process is to remove the jujube seeds and ferment the dried jujube, including the jujube shell, so that it can ingest the various active ingredients of jujube flesh as well as the tannin component contained in the jujube shell while absorbing the human body. And greatly prevent long-term preservation by blocking the infiltration of harmful bacteria by lactic acid bacteria.
특히, 본 발명의 발효 대추는 매끄럽고 까칠한 대추 껍질을 연질화시켜 대추 껍질에 의한 씹는 식감을 제공하고, 발효과정에서 대추 껍질에 의해 과육을 보호하여 형태안정성을 갖도록 함과 아울러 대추 껍질에 의해 제품의 식별력 및 상품성을 높일 수 있게 된다.In particular, the fermented jujube of the present invention softens the smooth and jujube jujube skin to provide a chewy texture by jujube peel, and protects the flesh by the jujube peel during fermentation to ensure shape stability, and the product of the product by jujube peel. It is possible to increase discrimination power and marketability.
또한, 본 발명은 대추 껍질이 가지고 있는 불용성 섬유질에 의해 유산균의 은신처가 되어 유산균이 장속의 소화액에 용해되어 사멸되는 것을 예방하므로 장건강에 더욱 좋은 효과를 얻을 수 있도록 한다.In addition, the present invention is a shelter of lactic acid bacteria by the insoluble fiber of the jujube bark to prevent the lactic acid bacteria are dissolved in the digestive fluid of the intestinal tract and killed, so that a better effect on intestinal health can be obtained.
이상에서 본 발명은 상기 실시예를 참고하여 설명하였지만 본 발명의 기술사상 범위 내에서 다양한 변형실시가 가능함은 물론이다.In the above, the present invention has been described with reference to the above embodiments, but it is of course possible to perform various modifications within the technical scope of the present invention.
S1 : 대추씨가 제거된 건조 대추를 준비하는 단계
S2 : 유산균 발효유, 프락토올리고당, 물을 혼합하여 유산균 발효조성물을 준비하는 단계
S3 : 상기 유산균 발효조성물에 건조된 대추를 투입하는 대추의 침지단계
S4 : 상기 침지단계를 거친 유산균 발효조성물에서 수득된 대추에서 발효조성물의 수분을 제거하는 대추의 탈수단계
S5 : 상기 탈수단계를 거친 대추를 발효시키는 대추 발효단계
S6 : 상기 발효단계를 거친 대추를 동결건조하는 단계S1: Step of preparing dried jujube from which the jujube seeds have been removed
S2: preparing a lactic acid bacteria fermentation composition by mixing lactic acid bacteria fermented milk, fructooligosaccharide, and water
S3: Immersion step of jujube to add dried jujube to the lactic acid bacteria fermentation composition
S4: Dehydration step of jujube to remove moisture from the fermentation composition from the jujube obtained from the lactic acid bacteria fermentation composition after the immersion step
S5: jujube fermentation step of fermenting the jujube having undergone the dehydration step
S6: Freeze-dried jujube subjected to the fermentation step
Claims (6)
유산균 발효유, 프락토올리고당, 물을 혼합하여 유산균 발효조성물을 준비하는 단계(S2),
상기 유산균 발효조성물에 상기 건조된 대추를 투입하여 대추에 유산균 발효조성물이 함입되고 예비 발효가 이루어지도록 하는 대추의 침지단계(S3),
상기 침지단계를 거친 유산균 발효조성물에서 대추만을 수득하고 이를 원심분리기에서 발효조성물의 수분을 제거하는 대추의 탈수단계(S4),
상기 탈수단계를 거친 대추를 발효조에 투입하여 발효시키는 대추 발효단계(S5),
상기 발효단계를 거친 대추를 동결건조기에 투입하여 동결건조하는 단계(S6)를 포함하여서 됨을 특징으로 하는 유산균 발효 대추 제조방법.
Preparing dried jujube by drying the jujube from which the jujube seed has been removed (S1),
Preparation of lactic acid bacteria fermentation composition by mixing lactic acid bacteria fermented milk, fructooligosaccharide, water (S2),
Immersion step (S3) of jujube to inject the dried jujube into the fermented lactic acid bacteria fermentation composition so that the lactic acid bacteria fermentation composition is incorporated into the jujube and preliminary fermentation is performed.
Dehydration step of jujube to obtain only jujube from the lactic acid bacteria fermentation composition that has been subjected to the immersion step and remove the moisture of the fermentation composition from the centrifuge (S4),
Jujube fermentation step (S5) to ferment the jujube subjected to the dehydration step into a fermentation tank,
Method for producing lactic acid bacteria fermentation jujube, characterized in that it comprises a step (S6) of lyophilizing the jujube subjected to the fermentation step in a freeze dryer.
상기 유산균 발효조성물을 만드는 단계(S2)에서는,
유산균 발효유 2 내지 4 중량부와, 프락토올리고당 8 내지 12 중량부와, 물 86 내지 90 중량부를 희석하여 골고루 혼합하고 이를 교반하여서 됨을 특징으로 하는 유산균 발효 대추 제조방법.
According to claim 1,
In the step (S2) for making the lactic acid bacteria fermentation composition,
Method for producing lactic acid bacteria fermentation jujube, characterized in that 2 to 4 parts by weight of lactic acid bacteria fermented milk, 8 to 12 parts by weight of fructooligosaccharide, and 86 to 90 parts by weight of water are mixed evenly and stirred.
상기 대추의 침지단계(S3)에서는,
상기 유산균 발효조성물을 35 내지 40℃의 온도로 유지시킨 다음 상기 건조된 대추를 투입하여 3 내지 6시간 동안 침지시키는 것을 특징으로 하는 유산균 발효 대추 제조방법.
According to claim 1,
In the immersion step (S3) of the date,
Method for producing lactic acid bacteria fermentation jujube characterized in that the lactic acid bacteria fermentation composition is maintained at a temperature of 35 to 40 ° C and then immersed in the dried jujube for 3 to 6 hours.
상기 대추의 탈수단계(S4)에서는,
상기 침지단계를 거친 유산균 발효조성물에서 대추만을 건져내어 수득된 대추를 원심분리기에 투입하여 수분함량 30 내지 40%로 함수량을 조절하는 것을 특징으로 하는 유산균 발효 대추 제조방법.
According to claim 1,
In the dehydration step (S4) of the jujube,
Method for producing lactic acid bacteria fermentation jujube, characterized in that the jujube obtained by extracting only jujube from the lactic acid bacteria fermentation composition that has undergone the immersion step is put into a centrifuge to control the water content to 30 to 40% of the moisture content.
상기 대추의 발효단계(S5)에서는,
상기 탈수단계를 거친 대추를 발효조에 투입하여 35 내지 40℃의 온도에서 12 내지 24시간 발효하는 것을 특징으로 하는 유산균 발효 대추 제조방법.
According to claim 1,
In the fermentation step (S5) of the date,
Method for producing lactic acid bacteria fermentation jujube, characterized in that the jujube subjected to the dehydration step is fermented at a temperature of 35 to 40 ° C for 12 to 24 hours.
상기 동결건조단계(S6)에서는,
상기 발효단계를 거친 대추를 동결건조기에 투입하여 영하 30 내지 영하 50℃의 저온에서 수분함량 5 내지 10%로 건조시켜서 됨을 특징으로 하는 유산균 발효 대추 제조방법.According to claim 1,
In the lyophilization step (S6),
Method for producing lactic acid bacteria fermentation jujube, characterized in that the jujube subjected to the fermentation step is dried in a freeze dryer at a low temperature of 30 ° C to 30 ° C to 5 to 10% of moisture content.
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| KR20220077171A (en) | 2020-11-30 | 2022-06-09 | 농업회사법인대흥(주) | Manufacturing Method of Tea Comprising Betaglucan Using Jujube and Barley, and Tea Using the Same |
| CN114947118A (en) * | 2022-04-14 | 2022-08-30 | 新疆农业大学 | Fermented jujube cheese and preparation method thereof |
| CN114947118B (en) * | 2022-04-14 | 2024-01-16 | 新疆农业大学 | Fermented dried date cheese and preparation method thereof |
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