KR20200066985A - Method for Preparing Milktea-Yogurt Enhancing Antioxidation Function - Google Patents

Abstract

The present invention relates to a method for preparing milk tea-contained yogurt having enhanced antioxidant activity, and more specifically, to a method for preparing milk tea-contained yogurt having enhanced antioxidant activity, which comprises the steps of: 1) mixing milk, black tea leave powder, and sugar, sterilizing the mixture thereof, cooling the mixture, and removing sediment from the cooled mixture; 2) preparing a milk tea composition by filtering the mixture; 3) mixing the composition with a rosemary extract and inoculating the mixture thereof with lactic acid bacteria; and 4) culturing the lactic acid bacteria so as to ferment the milk tea composition into yogurt. According to the present invention, in the milk tea-contained yogurt, the lactic acid bacteria with high hydroxyl radical scavenging activity and metal ion adsorption ability are used, and the milk tea composition which is antioxidant fermented milk added with the rosemary extract is used, and thus, the milk tea-contained yogurt has high antioxidant effect. Moreover, the milk tea-contained yogurt is a functional product containing various functionalities of the rosemary extract.

Description

Method for preparing milk tea yogurt with enhanced antioxidant efficacy {Method for Preparing Milktea-Yogurt Enhancing Antioxidation Function}

The present invention relates to a method for producing milk tea yogurt with enhanced antioxidant efficacy.

In general, oxygen is converted to various free radicals by various physical, chemical and environmental factors. The human body has a problem with the antioxidant defense wall, and when free radicals accumulate, oxidative stress is caused, and damage to cellular components causes aging as well as various diseases such as stroke.

In the research for the development of antioxidants as food additives, it has recently been found that active oxygen acts as a direct cause of various diseases and aging, and has been switched to research to find antioxidants as anti-aging and disease treatment agents. The search for antioxidants from nature in Korea began in 1992, and research on various new antioxidants, such as microbial metabolites, began in earnest. One of the representative materials having antioxidant efficacy is lactic acid bacteria.

In order to reduce oxidative stress in cells, lactic acid bacteria have enzymatic and non-enzymatic antioxidant barriers to remove free radicals by various mechanisms. Lactobacillus sp. SBT 2028 was gives reduce body radicals accumulation (Kaizu et. Al., 1993), Ahotupa et al. (1996) was reported that the Lactobacillus GG inhibit lipid oxidation in vitro, bifidobacteria bacteria (Bifidobacteria) longum, Lactobacillus . acidophilus showed 28~48% lipid peroxidation inhibitory effect (Lin and Chang, 2000). Osaka Seiyaku Co., Ltd., etc. prepared an antioxidant fermentation product having catalase activity fermented with Lactobacillus plantarum ATCC14431 (KR 10-1995-0700078).

Catechin, a type of polyphenol contained in black tea, has strong antioxidant properties. This component acts to inhibit the activity of harmful oxygen that promotes aging. This prevents various diseases caused by aging and helps maintain health. The effect of reducing the risk of heart disease, arteriosclerosis, stroke, and cancer is typical. Powerful antiviral and antibacterial functions kill contaminants and diarrhea by killing harmful bacteria in the intestine. Polyphenols also lower cholesterol levels in the blood because they prevent the absorption of cholesterol into the digestive tract. (Source: Ajou Economy 2016.12.13.)

Green tea, black tea, oolong tea, and boy tea, which we often think of when we'tea', have different tastes, colors, and aromas, but they all come from a tea tree called Camellia Sinensis . Tea is variously classified according to the timing of picking the leaves, the degree of oxidation and fermentation, and the processing technique. In the West, the tea leaves are black, so it is called'black tea', and in the East, the color of the tea is red, so it is called'black tea'.

Black tea is a favorite food, but if you drink it constantly, it is good for your health. This is because the flavonoid polyphenol component rich in black tea has an antioxidant effect and prevents various diseases caused by aging. Theabigin and theaflavin, the pigments found in black tea, are also powerful antioxidants, and several studies have shown that thearubigin benefits our bodies and minds in a variety of ways. In order to enhance the flavor and taste of black tea, some people often drink it with milk or sugar, but if you mix black tea with milk or add syrup, the effectiveness disappears, the researchers advise. The antioxidant component of black tea has the effect of inhibiting the oxidation of bad cholesterol, LDL cholesterol, smoothing blood flow, and protecting the lining of the arteries from damage. Meanwhile, flavonoids reduce blood clots and improve coronary vasodilation.

Milk tea, a blend of black tea and milk, is one of the most common menus available in commercial tea shops and is one of the typical blended teas that anyone can easily make at home. Black tea with a taste suitable for milk tea includes Kimun, Darjeeling, Uva, and English Breakfast. Among them, English Breakfast is a blended black tea based on black tea from Assam, Ceylon, Kenya, Gimun, etc., and most black tea brands such as Twining, Fortnum & Mason, Dilma, and Lipton manufacture this blended tea. And sell it.

Milk tea is a tea drink containing milk in a bitter black tea. Casein, a milk protein, softens the taste and enhances nutrition. The theory is that the British ambassador invited to the Chinese emperor's dinner in the 17th century came from drinking milk with tea. The popular Afternoon Tea culture, where the British royal family and nobles filled their stomachs with snacks and tea with lunch and dinner, and enjoyed social and leisure time, and the popularity of milk tea spread with the spread of tea culture. In addition, it has become a representative dairy product familiar to many people.

Yogurt has been recognized as one of the oldest foods with food and medicinal functions in human history and is a representative health-oriented food that is recognized worldwide for its stability and functionality that is differentiated from chemical food materials that have recently emerged. Various functions such as immunomodulation, antibacterial activity, anti-tumor effect and antioxidant activity by organic acids produced from milk fermentation, peptides derived from various milk proteins, etc., as well as various effects of probiotic lactic acid bacteria taken together are scientifically proven. Is becoming. In the domestic yogurt market, as of 2009, in the drink yogurt market, which is a type of drinking with a size of about 1.3 trillion won, the sales of espresso type yogurt, which is a bit more close to the net function of yogurt, are gradually increasing. In addition, the trend of upgrading and strengthening functionalization is becoming clear, and in particular, high-priced functional premium yogurt such as Yakult's “Hutt Tree Project Coopers”, which is sold as a health functional food that can display disease treatment and prevention functions outside of the general food category. As of 2009, the company's sales are leading the market with about KRW 500 billion annually.

The size of the dairy market in 2016 was $955.5 million (about 1,295 billion won), up 1.3% annually between 2011 and 2016, and is expected to grow by about 1.0% per year by 2022. China is the representative market where the dairy market is growing rapidly. China's total dairy market size reached RMB 2927 billion in 2012 and KRW 53 trillion in Korean currency. This is 10 times that of Korea, and per capita consumption is growing by over 4.4% each year. In addition, the melamine wave of Chinese infant formula that occurred in 2008 has increased Chinese consumers' preference for imported products instead of domestic dairy products. That is why domestic companies are looking for opportunities in the Chinese market. Maeil Dairy is accelerating the expansion of its business in China, including signing a business agreement with Huaren Gembags, a large Chinese retailer. Hualien Group is a retailer with 86 department stores and 2400 marts, and is expected to help Maeil Dairy's product supply chain. Maeil Dairy is currently targeting consumers with powdered milk in China.

According to the Ministry of Food, Agriculture and Rural Affairs, per capita milk consumption decreased 5.8% from 34.7kg in 2006 to 32.7kg last year, while per capita dairy consumption increased 20.5% from 63.4kg to 76.4kg. This is because the consumption of white milk is increasing while the consumption of cheese and lactic acid bacteria is increasing. The size of the domestic lactic acid bacteria market grew rapidly from 25.4 billion won in 2009 to 1737 billion won in 2016, and has grown at an annual average rate of 30% since 2011. The Food and Drug Administration forecasts that the market for lactic acid bacteria will expand to 119.1 billion this year.

In line with the fast-growing dairy (dairy beverage) market, food companies are releasing milk-based beverages that have demonstrated health, well-being and dietary functionality. Consumers are demanding healthy and well-being food, and among dairy products, products with various effects are waiting for development and products. Milk tea is consumed as a representative dairy beverage product, but in order to satisfy health and wellness beverages, it is necessary to develop milk products based on milk tea with various effects.

Applicants transferred technology from the Agricultural Technology Commercialization Foundation to “Patented milk having an antioxidant effect and its manufacturing method” patent registration No. 10-0606649) and combined it with our milk tea manufacturing technology to promote the development and commercialization of milk tea yogurt with enhanced antioxidant efficacy. In the middle. In addition, the applicant has manufactured milk tea using premium milk tea, premium tea leaves, and unrefined sugar in the meantime and supplies it through various stores and distribution sales networks.

Recently, milk tea has been increasing in quality and diversification in line with consumption patterns pursuing a preference for well-being and health, and the release of premium milk tea yogurt products utilizing various natural materials and functional materials is increasing.

Various milk tea products using milk, black tea leaves, and unrefined sugar are commercially available and sold, but milk tea yogurt grafted with lactic acid bacteria with enhanced antioxidant efficacy has not been reported.

Accordingly, the present inventors directly produce various milk teas using fresh milk, premium black tea leaves, and unrefined sugar, and milk teas using rosemary extracts utilizing rose milk extract through the demand of consumers who prefer health and well-being dairy products The present invention was completed by developing and commercializing yogurt.

It is an object of the present invention to provide a method for manufacturing a functional milk tea yogurt with improved antioxidant function and containing various functions of rosemary extract.

In order to achieve the above object, the present invention comprises the steps of: 1) mixing the leached tea and unrefined sugar containing milk, black tea powder, heating and cooling to remove the precipitate, followed by filtering to prepare a milk tea composition; 2) sterilizing the milk tea composition at 85°C to 95°C and cooling it; 3) inoculating the composition with lactic acid bacteria; And 4) culturing the lactic acid bacteria to ferment the milk tea composition into yogurt; provides a method of manufacturing a milk tea yogurt containing antioxidant efficacy.

Hereinafter, the present invention will be described in detail.

In the manufacturing method of the milk tea yogurt with enhanced antioxidant efficacy of the present invention, the milk tea yogurt is preferably added with 0.5 to 3 parts by weight of leaching tea, 20 to 50 parts by weight of sugar and 0.02 to 0.1 parts by weight of lactic acid bacteria. , The lactic acid bacteria are preferably Lactobacillus gasseri ( Lactobacillus gasseri NLRI 312 (KACC 91155P)), wherein the lactic acid bacteria are cultured in MRS medium at 20-40° C. for 10 to 20 hours, followed by primary seed culture for 10-20 hours, 38~ It is more preferable to perform secondary primary culture at 43°C for 10 to 20 hours.

In addition, in the manufacturing method of the milk tea yogurt with enhanced antioxidant efficacy of the present invention, the leached tea contains black tea leaf powder, natural caramel flavor, and natural bergamot flavor, or black tea powder, strawberry, strawberry leaf and natural strawberry It is preferred to include fragrance.

In addition, in the method of preparing the milk tea yogurt with improved antioxidant efficacy of the present invention, it is preferable to further mix 0.5 to 5 parts by weight of rosemary extract in 100 parts by weight of the milk tea composition, and after the fermentation of lactic acid bacteria in step 4), additionally It is preferred to include the step of low temperature aging for 5 to 10 days at 5 to 20 ℃ the fermentation broth.

The milk tea yogurt of the present invention may correspond to various types of fermented milk products such as fermented milk, rich fermented milk, cream fermented milk, rich cream fermented milk, fermented butter oil, and fermented milk powder. Most preferably, the fermented milk includes fermented raw milk or dairy products with lactic acid bacteria and yeast, but also hygienically added other foods or food additives.

The processing standard is 1) The blended raw materials (except for lactic acid bacteria and yeasts) must be sterilized, sterilized, or cooled to prevent contamination of heterogeneous microorganisms. 2) Lactic acid bacteria or yeast should be cultured or fermented by maintaining an appropriate temperature. 3) Fermented milk may be subjected to a freezing process.

In addition, the types of processed livestock products include: 1) fermented crude oil or dairy products, or hygienic addition of other foods or food additives, etc., with at least 3% solids (fermented milk), 2) fermentation of crude oil or dairy products This is a hygienic addition of other foods or food additives, etc., or a solid or liquid solid with a solid content of 8% or more (rich fermented milk), 3) Fermented crude oil or dairy products, or other food or food additives, etc. Is a hygienic addition of 3% or more of non-fat milk solids, 8% or more of milk fat (cream fermented milk), 4) fermented raw milk or dairy products, or other foods or food additives that are hygienically added 8 % Or more, milk fat 8% or more (rich cream fermented milk), 5) fermented butter oil, fermented milk solids 8% or more (fermented butter oil), fermented crude oil or dairy products, other food or food additives, etc. It is a hygienic addition, and powdered milk solids of 85% or more (fermented milk powder).

The component specifications of the types of the livestock processed products are shown in Table 1 below.

type
Item Fermented milk Rich fermented milk Cream fermented milk Thick
Cream fermented milk Fermented butter oil Fermented milk powder (A) Constellation
It is a liquid with a unique color taste and flavor and should not have any odor. It should have no odor or odor as a lake or liquid with its own color and flavor. It is a liquid with a unique color taste and flavor and should not have any odor. It is a liquid with a unique color taste and flavor and should not have any odor. It is a liquid with a unique color taste and flavor and should not have any odor. It should not have any odor or taste with its own color and flavor. (B) Moisture (%) - - - - - 5.0 or less (C) Yugo
Mold content (%) - - - - - 85 or more (D) Plain oil
Solid content (%) 3.0 or higher 8.0 or higher 3.0 or higher 8.0 or higher 8.0 or higher - (E) Milk fat (%) - - 8.0 or higher 8.0 or higher 1.5 or less - (F) Number of lactic acid bacteria
or
Yeast
Per 1 mL
10,000,000 or more
Per 1 mL
100,000,000 or more (however, frozen products are 10,000,000 or more) Per 1 mL
10,000,000 or more

Per 1 mL
100,000,000 or more (however, frozen products are 10,000,000 or more) Per 1 mL
10,000,000 or more
- E. coli
group n=5, c=2, m=<3, M=10 n=5, c=2, m=<3, M=10 n=5, c=2, m=<3, M=10 n=5, c=2, m=<3, M=10 n=5, c=2, m=<3, M=10 n=5, c=2, m=<3, M=10

Rosemary is a very strong fragrance and has a good scent, so it is a herb that runs two-top together with lavender among herbs, and in the past, it was also called the nickname of'scientist's herb' in Europe. In fact, it has the effect of improving and strengthening memory.

In the present invention, the rosemary extract is an extract derived from the rosemary (Rosmarinus officinalis) of the genus Rosmarinus originating from the Mediterranean coastal region, and the whole plant of this plant, in particular, the outpost, leaves and flowers are used as raw materials. do. Rosemary extract is known to have antimicrobial, antioxidant, and anti-inflammatory effects, and anti-aging agents such as skin-improving agents, immune-improving agents, anti-diabetic agents, anti-osteogenic drugs, anti-obesity agents, sleep promoters, and anti-central economy It has been reported that it can be used as.

The rosemary extract of the present invention can be obtained by a conventional method, for example, by dipping or heating to reflux a plant with an extraction solvent, followed by filtration and concentration. As an extraction solvent, it can be used arbitrarily as long as it is a solvent used for extraction, for example, alcohols such as water, methanol, ethanol, propylene glycol, 1,3-butylene glycol, glycerin, hydrous alcohols, chloroform, dichloroethane, carbon tetrachloride , Organic solvents such as acetone, ethyl acetate, and hexane, or the like, respectively. The extract obtained by extraction with the solvent is used as it is, or the concentrated extract is removed by using an adsorption method, such as an ion exchange resin, or adsorbed with a column of a porous polymer (for example, Amberlite XAD-2), followed by methanol or ethanol. Elution and concentration can also be used. Furthermore, dry ones can be used. In addition, a distribution method such as an extract extracted with water/ethyl acetate or the like is also used.

As described above, the yogurt of the present invention uses a hydroxy radical scavenging action and a lactic acid bacterium having high metal ion adsorption ability, and by adding rosemary extract to it, functionality such as antioxidant effect is improved compared to the conventional yogurt, and thus the quality is excellent. In addition, it can provide excellent yogurt sensually.

In addition, due to the addition of rosemary extract, functional aroma components in the yogurt include linalool, 2-phenylethanol and nonanal, etc. In addition, it is thought to be able to provide anti-stress premium yogurt for office workers and test takers by contributing to the improvement of emotional stability and concentration, which is the efficacy of aroma.

In addition, rosemary extract has a hyaluronidase inhibitory effect, aging of human skin, wrinkles, skin roughness, dry skin, dry and rough, skin troubles such as acne or atopic dermatitis, or arthritis, gingivitis, rheumatism and deforming arthrosis , Hyaluronic acid reduction-related diseases such as laceration will be improved or prevented.

As a result, the development of the yogurt of the present invention is believed to be able to contribute to the vitalization of the dairy market by expanding the market of premium-grade high-functional fermented milk, which is recognized as a new field in the fermented milk industry, where growth has stagnated. In addition, unlike health functional foods, it is thought that it will contribute to the improvement of the public's health through low cost by giving health functional characteristics to yogurt that can be consumed on a daily basis and secured in safety.

1 schematically shows the milk tea yogurt manufacturing process of the present invention.
Figure 2 is a test report showing the content of Escherichia coli, Salmonella, Listeria monocytogenes, lactic acid bacteria and yeast and solid milk solids contained in the milk tea yogurt earl gray yogurt fermented milk of the present invention.
Figure 2 is a test report showing the content of E. coli, Salmonella, Listeria monocytogenes, lactic acid bacteria and yeast and solid milk solids contained in the milk tea yogurt strawberry yogurt fermented milk of the present invention.
Figure 4 is a test report showing the content of E. coli, Salmonella, Listeria monocytogenes, lactic acid bacteria and yeast and solid milk solids contained in the milk tea yogurt Earl Gray yogurt concentrated fermented milk of the present invention.
Figure 5 is a test report showing the content of E. coli, Salmonella, Listeria monocytogenes, lactic acid bacteria and yeast and solid milk solids contained in the milk tea yogurt strawberry yogurt concentrated fermented milk of the present invention.
6 is a graph showing the hydroxy radical scavenging ability of yogurt of Comparative Example 1 and Examples 1 and 2.

Hereinafter, a method for manufacturing functional yogurt according to the present invention will be described in detail step by step.

(1) Step of preparing the mixture and preparing the milk tea composition

Milk, black tea powder and sugar are mixed and cooled to remove precipitates.

The milk may be prepared by mixing water and powdered milk. The powdered milk is used including at least one of whole milk powder and skim milk powder. The whole milk powder may be prepared by drying milk containing no additives as it is and making it into powder. The powdered skim milk may be prepared by drying milk from which fat has been separated and making powder. In an embodiment, skim milk powder may be used as the milk powder. The milk is prepared by containing 65 to 75% by weight of water and 25 to 35% by weight of at least one of whole milk powder and skim milk powder. When producing yogurt in the ratio of water and powdered milk, lactic acid fermentation speed, viscosity, firmness and taste may be simultaneously excellent. When the milk powder contained in the milk is less than 25% by weight, the viscosity of the yogurt decreases, the layer separation phenomenon occurs, the stability decreases, and when it exceeds 35% by weight, the hardness of the yogurt increases and the functionality decreases. And the fermentation rate of lactic acid becomes slow. For example, the milk powder may be included 28 to 35% by weight. Other examples may include 28 to 32% by weight.

Black tea leaves are prepared by being cleaned through pre-treatment and then dried. Preferably, black tea leaves are prepared by drying through a traditional method. The black tea leaves are finely powdered.

The mixture was cooled to remove precipitates, and then filtered to prepare a milk tea composition.

(2) Sterilization and cooling steps

The milk tea composition is sterilized and then cooled.

The sterilization can be sterilized by heating the mixture at a temperature of 85°C to 95°C for 30 minutes. At the sterilization temperature and sterilization time, it is possible to prevent destruction of nutrients contained in the mixed powder while obtaining a sufficient sterilization effect. For example, it can be sterilized by heating at 60°C to 68°C for 90 to 120 minutes. In an embodiment, the sterilized mixture may be cooled to 30°C to 45°C. When cooled under the above conditions, fermentation can be easily performed.

Additionally, rosemary extract may be mixed with the composition.

Specifically, 50 kg by mass of 1,3-butylene glycol aqueous solution was added to 10 kg of rosemary leaves, and immersed at room temperature for 7 to 10 days. After immersion, filtering was performed to remove unnecessary substances, and the filtrate was further incubated for 7 to 10 days in cold air. After incubation, filtering was performed to remove unnecessary substances to obtain a rosemary extract.

(3) Lactobacillus inoculation stage

This step is a step of inoculating and fermenting the strain in the mixture.

The strain may be a Lactobacillus gasseri NLRI 312 (KACC 91155P) strain. When using the strain, fermentation speed, phase stability and functionality may be excellent. In embodiments, the strain may be inoculated into the mixture in the form of a lyophilisate. Alternatively, after primary culture for 10 to 20 hours at 20 to 40° C., the mixture may be cultured in the primary culture. In one embodiment, the inoculation amount of the strain may be inoculated at 5.0×10 ⁵ cfu/mL to 5.0×10 ⁸ cfu/mL. When inoculated in the above range, fermentation speed, phase stability and functionality may be excellent.

The properties of the Lactobacillus gasseri strain are described in Patent No. 10-0801566. The strain is safe for the human body and has antioxidant activity, and has the effect of inhibiting lipid peroxidation by free radicals and protecting cells from oxidative damage by free radicals.

(4) step of fermentation with yogurt by inoculation and culture of lactic acid bacteria

In a specific example, the mixture is inoculated with a strain and fermented at 38°C to 43°C.

In one embodiment, the pH of the yogurt may be 5.3 to 6.2, the sugar content (Brix) of the yogurt may be 15 to 40, and the acidity (%) of the yogurt may be 0.71 to 1.1%, and the The salinity (%) of yogurt may be 0.01 to 0.15%. The functional yogurt of the present invention has a pH in the above range. It is manufactured with sugar content, acidity and salinity, and sour taste, light taste, and sweet taste can be harmonized, thereby providing excellent functionality.

Additionally, after fermentation of the lactic acid bacteria, the fermentation broth may be aged at 5-20°C for 5-10 days at low temperature.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Preparation of milk tea yogurt (yogurt Earl Gray) 1

79.27% by weight of fresh milk, 1.2% by weight of leached tea composed of black tea leaf powder, natural caramel flavor and natural bergamot flavor and 19.5% by weight of unrefined sugar, heated to 40°C, and then cooled to room temperature to remove precipitate and filtered to make milk tea The composition was prepared. The composition was sterilized at 85-95°C for 30 minutes and then cooled to 38-43°C. Lactobacillus gasseri ( Lactobacillus gasseri NLRI 312 (KACC 91155P)) strains inoculated with 0.03% by weight of the primary seed culture at 38°C for 15 hours and fermented at 38~43°C for 10-20 hours to make milk tea yogurt Earl Gray yogurt It was prepared.

<Example 2> Preparation of milk tea yogurt (yogurt strawberry) 2

78.23% by weight of fresh milk, 1.93% by weight of leached tea consisting of black tea powder, strawberry, strawberry leaves and natural strawberry flavor and 19.81% by weight of unrefined sugar were mixed and heated to 40°C to remove precipitates And filtered to prepare a milk tea composition. The composition was sterilized at 85-95°C for 30 minutes and then cooled to 38-43°C. Milk yogurt of milk tea yogurt strawberry was inoculated by inoculating 0.03% by weight of the strain Lactobacillus gasseri NLRI 312 (KACC 91155P), which was first cultured at 38°C for 15 hours, and fermented for 10-20 hours at 38-43°C. Was prepared.

<Example 3> Preparation of milk tea yogurt 3

Milk tea yogurt earl gray yogurt was prepared in the same manner as in Example 1, except that 2 parts by weight of rosemary extract was added to 100 parts by weight of the milk tea composition prepared in Example 1.

<Example 4> Preparation of milk tea yogurt 4

Yogurt of milk tea yogurt strawberry was prepared in the same manner as in Example 3, except that 2 parts by weight of rosemary extract was added to 100 parts by weight of the milk tea composition prepared in Example 3.

<Comparative Example 1> Preparation of milk tea yogurt

A commercially available yogurt was purchased and tested.

<Experimental Example 1> Measurement of the antioxidant effect of milk tea yogurt: hydroxy radical scavenging ability

The hydroxy radical scavenging ability was measured according to the Kullisaar method (Kullisaar et al., 2002, Int. J. Food Microbiol. 72(3):215-224).

Antioxidant effects of lactic acid bacteria have been mainly dealt with for SOD or intracellular Mn concentration, but since SOD is sensitive to temperature, the activity is lost by heat and shows weak activity in the human body. Recently, it has a stable ratio to heat that can remove hydroxy radicals. There is increasing interest in enzymatic antioxidants. Hydroxy radical is the most reactive free radical and is known to be the most damaging radical. It is more reactive than superoxide radical and reacts very quickly with cell components such as sugars, amino acids, phospholipids, DNA bases and organic acids, resulting in loss of cell properties, enzymatic action and genetic safety.

In the present invention, 20 μl of 50 mM FeSO ₄ ㆍ7H ₂ O and 20 μl of 50 mM EDTA were added, and 40 μl of 50 mM 2-deoxyribose and 40 μl of sample were added. 240 μl of 100 mM phosphate buffer (pH 7.4) and 40 μl of 50 mM H ₂ O ₂ were added and reacted at 37° C. for 4 hours. After the reaction, 200 µl of 2.8% TCA and 200 µl of 1% TBA dissolved in 50 mM NaOH were added, heated at 100° C. for 15 minutes, and rapidly cooled in ice to measure the amount of malondialdehyde (MDA) produced at 530 nm. .

× 100Hydroxy radical scavenging activity (%) = 1-

× 100

The results are shown in Tables 2 to 5 below, summarized in Table 6, and shown in FIG. 6.

Positive control (Ascorbic acid) Manufacturing concentration (µg/ml) 250.00 500.00 1000.00 Concentration in the reaction (µg/ml) 12.50 25.00 50.00 Hydroxy radical (%) 12.50 22.32 64.89 12.16 21.23 64.20 11.28 21.91 63.68 Average 11.98 21.82 64.26 STDEV 0.63 0.55 0.61

Comparative Example 1-Control (general yogurt) Storage period (days) One 5 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 0.00 0.00 44.85 0.00 0.00 45.11 0.00 0.00 44.58 0.00 0.00 44.42 0.00 0.00 44.79 0.00 0.00 44.26 Average 0.00 0.00 44.74 0.00 0.00 44.60 STDEV 0.00 0.00 0.14 0.00 0.00 0.45 Storage period (days) 10 15 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 0.00 0.00 44.28 0.00 0.00 49.13 0.00 0.00 44.26 0.00 0.00 49.06 0.00 0.00 44.32 0.00 0.00 48.97 Average 0.00 0.00 44.29 0.00 0.00 49.05 STDEV 0.00 0.00 0.03 0.00 0.00 0.08

Example 1 (milk tea yogurt Earl Gray) Storage period (days) One 5 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 60.54 82.74 94.26 57.44 82.29 94.22 58.12 83.03 94.26 56.48 82.85 94.21 58.18 82.96 94.19 54.92 82.13 94.21 Average 58.94 82.91 94.24 56.28 82.43 94.21 STDEV 1.38 0.15 0.04 1.27 0.38 0.00 Storage period (days) 10 15 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 55.03 81.96 94.06 37.87 77.98 93.83 54.46 81.30 94.00 41.03 80.09 93.83 53.85 80.93 94.06 38.53 81.46 93.82 Average 54.45 81.40 94.04 39.14 79.84 93.83 STDEV 0.59 0.52 0.03 1.67 1.75 0.00

Example 2 (milk tea yogurt strawberry) Storage period (days) One 5 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 13.35 79.44 87.71 15.99 79.33 87.64 14.63 79.42 87.72 13.48 78.72 87.64 15.87 79.82 87.70 17.19 78.67 83.58 Average 14.62 79.56 87.71 15.55 78.90 86.29 STDEV 1.26 0.23 0.01 1.89 0.37 2.35 Storage period (days) 10 15 Manufacturing concentration (µg/ml) 25000 (2.5%) 50000 (5%) 100000 (10%) 25000 (2.5%) 50000 (5%) 100000 (10%) Concentration in the reaction (µg/ml) 1,250 2,500 5,000 1,250 2,500 5,000 Hydroxy radical (%) 15.62 79.97 87.25 7.40 79.44 87.48 14.00 78.95 85.95 9.43 78.36 87.36 14.50 78.46 85.85 9.43 81.73 87.34 Average 14.71 79.13 86.35 8.75 79.84 87.39 STDEV 0.83 0.77 0.78 1.17 1.72 0.08

Storage period (days) Sample name density
(Μg/ml) One 5 10 15 Control
(General yogurt)
(Comparative Example 1) 1,250 - - - - 2,500 - - - - 5,000 44.74 ±0.14 44.60 ±0.45 44.29 ±0.03 49.05 ±0.08 Milk tea yogurt Earl Gray
(Example 1) 1,250 58.94 ±1.38 56.28 ±1.27 54.45 ±0.59 39.14 ±1.67 2,500 82.91 ±0.15 82.43 ±0.43 81.40 ±0.52 79.8 ±1.75 5,000 94.24 ±0.04 94.21 ±0.00 94.04 ±0.03 93.83 ±0.00 Milk tea yogurt strawberry
(Example 2) 1,250 14.62 ±1.26 15.55 ±1.89 14.71 ±0.83 8.74 ±1.17 2,500 79.56 ±0.23 78.90 ±0.37 79.13 ±0.77 79.84 ±1.72 5,000 87.71 ±0.01 86.29 ±2.35 86.35 ±0.78 87.39 ±0.08

The hydroxyl radical is known to play an important role in bio-oxidation due to its strong reactivity among free radicals. The hydroxyl radical produced by Fenton's reaction, in which Fe ⁺² and H ₂ O ₂ react, oxidize 2-deoxyribose to decompose into malondialdehyde (MDA). At this time, MDA was measured at 530 nm to measure the degree of hydroxyl radical reaction. As a result of the experiment, the hydroxyl radical scavenging ability was not changed according to the storage period (15 days). The control group showed a hydroxyl radical scavenging ability of about 45% at a concentration of 5,000 µg/ml, and at the same concentration, milk tea yogurt Earl Gray was about 94% and milk tea yogurt strawberry was about 86%.

In addition, as shown in Table 6 above, in the case of the general yogurt of Comparative Example 1, the concentration of hydroxy radicals was 44.29 to 49.05% only at a concentration of 10%, and no scavenging ability was exhibited at 2.5 to 5%. On the other hand, Examples 1 and 2 exhibited hydroxy scavenging capacity of 39.14 to 58.94% (Example 1) and 8.74 to 15.55% (Example 2) at a concentration of 2.5%. As described above, Example 1 was superior to Example 2 in hydroxy radical scavenging performance at 2.5%, but the difference was small at concentrations of 5% and 10%.

<Experiment 2> FeSO of milk tea yogurt ₄ Measurement of ionic reducing power

In order to measure the reducing power of FeSO ₄ ions of yogurt containing the rosemary extracts of Examples 3 and 4, the absorbance was measured using a spectrophotometer at 595 nm using a FRAP reagent and the concentration of Fe ²⁺ was FeSO. _It was converted by substituting it into the standard curve of ₄ . As a result, it was found that the yogurt using Lactobacillus gasseri NLRI 312 (KACC 91155P) showed a higher reducing power compared to the yogurt of Comparative Example 1, and a higher reducing power than the vitamin C of 0.0001%, a positive control. .

<Experiment 3> pH measurement

The pH was mixed by adding 45 mL of distilled water to 5 g of the sample, and then measuring the pH using a pH meter (SUNTEX, SP-2300, Taiwan) at 20°C.

As a result of measuring the pH change according to the storage period of yogurt, the pH change between storage periods (15 days) did not appear significantly. Kroger and Chamber (Kroger M. 1976. Quality of yogurt.J Dairy Sci 59:344-350; Chamber JV. 1979. Culture and processing techniques important to the manufacture of good quality yogurt.Cult Dairy Prod J 14:28-34) In the yogurt preparation experiment, the appropriate pH range of yogurt was 4.0 to 4.5, which was similar to the pH range of the yogurt prepared in the present invention. Table 7 shows the results.

pH Storage period (days) One 5 10 15 Control group (general yogurt) (Comparative Example 1) 4.30 ±0.01 4.31 ±0.02 4.32 ±0.02 4.31 ±0.02 Milk tea yogurt Earl Gray (Example 1) 4.28 ±0.03 4.27 ±0.03 4.28 ±0.03 4.29 ±0.04 Milk tea yogurt strawberry (Example 2) 4.23 ±0.04 4.24 ±0.03 4.23 ±0.02 4.24 ±0.02

<Experimental Example 4> Sensory test

Comparative sensory effects were performed on the yogurt of Examples 1 and 2 and Comparative Example 1. At this time, the sensory items were evaluated for overall acceptability, taste, and flavor to select the most preferred sample for each sample. Sensuality was conducted on 50 researchers (34 males, 16 females) and 15 researchers in our 20s, 15 in their 30s, and 15 in their 40s and older. Table 8 shows the results.

Example 1 Example 2 Comparative Example 1 Taste 24 24 2 Flavor 25 24 One Overall preference 25 24 One

As a result, the preference for Examples 1 and 2 was the highest.

<Experimental Example 5> Analysis of the fragrance content of yogurt with rosemary extract

After inoculating the strain Lactobacillus gasseri NLRI 312 (KACC 91155P) based on the optimum culture conditions of yogurt containing rosemary extract, after adding natural rosemary extract to 0.06% (v/v), functional volatile compounds (volatile The content of the compound) was analyzed using gas chromatography (GC, PerkinElmer).

Standards for qualitative use were Linalool (≥99.0%, Sigma), 2-phenylethanol (≥99.0%, Sigma) and Nonanal (95%, Sigma), and quantitation As an internal standard for n-propanol (npropanol, ≥99.9%, Sigma) was used.

Linalool is a type of terpene-based monoterpene. It has sedative, deodorizing, antibacterial and anti-inflammatory effects, and prevention of aging and genetic damage. 2-phenylethanol is the surface of bacterial cells such as E. coli. It has the effect of inhibiting growth by acting on, and the effect of reducing the content of the stress hormone cortisol in the human saliva, which is a measure of depression, and Nonanal, such as benzaldehyde, which has a fruity aroma. Fragrance ingredients work harmoniously to improve the palatability.

The area of the peak obtained by injecting 1 µl (100 µg/g) of headspace gas generated from the standard sample was compared with the peak area of the sample. As a result of the analysis, the retention time of each STD of the aroma component expected to be contained and the peak report of the detector were compared and quantified. As a result, some functional aroma components previously used as indicators were contained (linalool: 0.01 µg/g) , 2-phenylethanol: 0.03 ㎍/g, Nonanal: 0.15 ㎍/g).

<Experimental Example 6> Hyaluronic acid decomposition inhibition test

50 μL of hyaluronidase solution (1 mg/mL) (Sigma Aldrich Japan Co., Ltd.) was placed in a micro tube, and 50 μL of the evaluation drug was added and incubated at 37°C for 10 minutes. As an evaluation agent, rosemary extract BG [Maruzen Seiyaku Co., Ltd.], retinol acetate [BASF Japan Co., Ltd.], rosemary extract BG and retinol acetate were used, and water was added instead of the evaluation agent in the control. The rosemary extract was added so that the final concentration after adding the sodium hyaluronate aqueous solution was 0.000165 mass% by dry weight, and the retinol acetate was added so that the same concentration was 0.0000516 mass%. After incubation, 400 μL of 1 mg/mL sodium hyaluronate solution (Shiseido Co., Ltd., molecular weight of 1.1 million to 1.6 million) was added, and incubated for 10 minutes at 37° C., followed by 50 μl of sodium hydroxide aqueous solution (0.2 M). Was added to stop the reaction. The solution was boiled for 3 minutes, cooled with running water, and 300 μL of a 10% p-DMAB (dimethylaminobenzaldehyde) solution (Nakalai Tesque Co., Ltd.) was added and incubated at 37° C. for 20 minutes. After returning to room temperature, each 100 μL was transferred to a 96-well plate, and OD585 nm was measured using POWERSCAN HT (DS Farmer Biomedical Co., Ltd.). As a result, it was confirmed that the rosemary extract alone had a hyaluronidase inhibitory action. On the other hand, retinol acetate does not exert a hyaluronidase inhibitory effect, but when the rosemary extract and retinol acetate are used in combination, it has been shown that the hyaluronidase inhibitory action of the rosemary extract can be enhanced.

As described above, the present invention is not limited to the above-described embodiments in detail, with reference to preferred embodiments of the present invention, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. .

Claims (7)

1) mixing milk, black tea powder containing leached tea and unrefined sugar, heating and cooling to remove the precipitate, followed by filtering to prepare a milk tea composition;
2) sterilizing the milk tea composition at 85°C to 95°C and cooling it;
3) inoculating the composition with lactic acid bacteria; And
4) culturing the lactic acid bacteria to ferment the milk tea composition into yogurt; a method of manufacturing a milk tea yogurt comprising antioxidant.
According to claim 1, wherein the milk tea yogurt is 100 parts by weight of milk leached tea 0.5 to 3 parts by weight of sugar, 20 to 50 parts by weight of sugar and lactic acid bacteria 0.02 to 0.1 parts by weight of the production of milk tea yogurt with enhanced antioxidant efficacy Way.
The method of claim 1, wherein the lactobacillus is Lactobacillus gasseri ( Lactobacillus gasseri NLRI 312 (KACC 91155P)).
The method of claim 1 or 3, wherein the lactic acid bacteria are cultured in primary strain for 20-20 hours at 20-40°C in MRS medium, followed by secondary primary culture at 38-43°C for 10-20 hours. A method for producing milk tea yogurt with enhanced antioxidant efficacy.
The method of claim 1, wherein the leached tea contains black tea leaf powder, natural caramel flavor and natural bergamot flavor, or contains black tea leaf powder, strawberry, strawberry leaf and natural strawberry flavor to promote antioxidant efficacy. Method of making milk tea yogurt.
[6] The method of claim 1, wherein 0.5 to 5 parts by weight of rosemary extract is additionally mixed with 100 parts by weight of the milk tea composition.
According to claim 1, After the fermentation of the lactic acid bacteria in step 4), the method of manufacturing the milk tea yogurt with enhanced antioxidant efficacy, characterized in that it further comprises the step of low temperature aging at 5 to 20°C for 5 to 10 days.

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