KR20200145127A - Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same - Google Patents

Abstract

The present invention relates to a composition for manufacturing yogurt containing barley, a method for manufacturing the same, and the yogurt manufactured from the same. The yogurt containing barley powder according to the present invention has an effect of enhancing nutrition by increasing a GABA content. Another objective of the present invention is to provide the method for manufacturing the yogurt having a high GABA content by using the barley powder.

Description

Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same}

The present invention relates to a yogurt having a high GABA content including barley, and more particularly, a method for preparing a yogurt with increased GABA content by preparing a high-concentration GABA solution containing skim milk powder and barley powder, comprising barley as an active ingredient. It relates to a composition for producing yogurt with increased GABA content and a yogurt prepared by the method.

In general, lactic acid bacteria have been used for fermentation of dairy products and vegetables for a long history due to their functions such as fresh taste, weak protein degradability, fat decomposition, and other soft flavors generated by the production of lactic acid. It is used as a means of preserving food for the purpose of improving and improving storage capacity, and plays a very important role in human nutrition.

Yogurt is one of the representative lactic acid bacteria foods and is estimated to have been eaten by humans since about 4,000 years ago, and milk, sheep milk, or skim milk is left at room temperature without sterilization, or lactic acid fermentation is made naturally by adding some of the already made yogurt. It is a fermented food (Korean publication number; 10-2018-0063723).

In the early 20th century, Nobel Laureate Mechnikoff began researching the effects of lactic acid-producing bacteria in yogurt on human lifespan, which gradually expanded interest in yogurt in Europe and the United States. It was an opportunity to let them know.

In the 50s, yogurt consumption increased significantly with its reputation as a treasure trove of health and nutrition, and accordingly, a method to manufacture yogurt in large quantities was developed. Today, more than 30% of the world's population eats yogurt regularly. I'm guessing.

Such yogurt is a liquid yogurt to drink, curd, a protein mass that coagulates like soft tofu due to miscarriage during fermentation, mixed with fruit jam and eaten, drink yogurt made by adding juice to curd, and lactic acid bacteria into gelatin or There are capsule-type yogurt made in the form of capsules surrounded by fat, etc. Recently, yogurt for children containing DHA, tooth decay prevention substance, ACF, and complex vitamins, is used to prevent diarrhea and constipation. With the advent of functional yogurt, the range of consumer choices is expanding.

In addition, as consumers' interest in health is increasing in recent years, yogurt in various forms is being developed as it is recognized as a longevity food as well as a favorite food.

However, there have been countless studies on the manufacture of yogurt using milk, and the manufacturing technology is well established. However, research on the production of yogurt using grains has been limited. Occupies.

On the other hand, barley is a grain containing starch, protein, beta-glucan, etc. as its main components, and contains trace components such as moisture, fat, ash, fiber and a small amount of vitamins. In particular, barley is known to have a high content of thiamine (B1), pyridoxine (B6), riboflavin (B2) and pantothenic acid as an excellent source of vitamin B group. Beta-glucan contained in barley lowers low-density cholesterol in blood, plays a role in reducing heart disease and plasma index, and has anti-diabetic functions. In addition, it is known to have anti-cancer effects on colon cancer due to insoluble dietary fiber, as well as aid in digestion and absorption and diet to suppress obesity, enhance the immune system, and act in the intestines.

Barley is estimated to have a history of over 18,000 to 17,000 years, and is used in various forms in various regions. Ancient Indian books dating back to 1500 BC introduce that barley is sensually astringent, cold, coarse, light, sweet, physiologically, it blows out the volume of feces, regulates body temperature, and functions to form body fluids. Are doing. In Korea, it has been cultivated since the 5th to 6th centuries BC, and has been used as important after rice for a long time until the mid-1970s.

Barley is processed and used in a variety of ways, and a significant amount of non-alcoholic beverages made from barley seeds and malt are consumed worldwide. In some areas, the ground powder after roasting burritos or malt is consumed directly as a drink with hot water. Examples include rice flour, barley tea, and mugi-cha (Japanese barley tea). Among them, barley tea is mainly used in the form of whole grain or coarsely ground without peeling the outer skin by roasting it so that the grain skin is almost carbonized. Also, a small amount of the boiled liquid is put in water as if brewing tea and the boiled liquid is used as a substitute for tea or coffee. I drink. Barley tea is a beverage that has been used for a long time in Korea, and it is also a form of beverage that is most commonly used in homes today.

On the other hand, GABA (Gamma-aminobutyric acid) is an amino acid neurotransmitter that is produced as an enzyme through the process of escaping carbon dioxide from glutamic acid in the biological system, and it exists in the brain in animals.In 1952, American biochemist Eugene Roberts (Eugene) Roberts) first discovered it. In animals, it is found in the brain, heart, kidneys, and lungs, and accounts for about 30% of the total neurotransmitters in the central nervous system. In plants, it is found in green tea and cabbage roots, and it is also contained in kimchi, a traditional fermented food in Korea.

GABA is a functional substance that has various physiological functions such as suppressing blood pressure increase, improving blood flow to the brain, preventing obesity, improving vision, anti-anxiety, anticonvulsant and brain function, and preventing dementia. It is also called brain food. In particular, GABA is not only a functional substance for test takers, but also a functional substance that is in the spotlight because it exhibits neuro-stabilizing effects on insomnia, depression, and anxiety that occur during menopause or menopause.

Under the above background, the present inventors were studying yogurt with enhanced functionality, including cereals, by adding barley powder to skim milk powder to confirm that the barley-containing yogurt cultured with lactic acid bacteria was excellently increased in GABA content. Was completed.

One object of the present invention is to provide a composition for preparing a yogurt having a high GABA content including barley flour.

Another object of the present invention is to provide a method for producing yogurt with high GABA content by using barley flour.

Another object of the present invention is to provide a yogurt having a high GABA content, including barley flour prepared by the above manufacturing method.

One embodiment of the present invention for achieving the above object provides a composition for producing a yogurt having a high GABA content comprising barley flour.

In the present invention, the term "barley" is a biennial herb of a rice tree flower family, and in Chinese characters, it is also called Daemaek, and the scientific name is Hordeum vulgare L. Depending on the shape of the ear, it can be largely divided into 6 species (六條種) and 2 species (二條種), but this is known to have differentiated/developed from the same ancestor because of the difference in genes. Also, depending on the presence or absence of mucous substances secreted from the ovarian wall, it can be divided into skinless barley (covered barley, 皮麥) and peeled rice barley (裸麥), but hypersexuality is also hyperthermic. Since it is determined by the gene (nn), it is known as a variety derived from barley barley during differentiation and development.

The barley may be used as barley powder, and the barley powder refers to barley powder. Specifically, barley powder means that the barley is dried and the dried barley is pulverized. More specifically, the barley flour may be crispy barley or black nuri barley, and the content thereof is not particularly limited, but may be 0.1 to 7% by weight, specifically 1 to 5% by weight, based on the total composition. When it exceeds 7% by weight, there is no dispersibility of the barley powder and agglomeration occurs. When it is less than 1% by weight, the GABA conversion rate is remarkably low, which is not suitable for yogurt production. If 3% by weight of barley powder is included, viscosity can be increased without additional additives such as gelatin, and nutrition can be enhanced.

The term “sacky rice barley” started in 1985 and was designated as an encouraged variety in 1995 in order to develop sticky barley, which is a large egg, good taste, and resistant to disasters at the Crop Experiment Station of the Rural Development Administration. Sticky barley, which has an elongated dark white color, is rich in potassium and dietary fiber, and is known to have a sticky texture due to the good tenacity of rice.

The term "heuknuri barley" is one of the varieties of rice barley developed by the Rural Development Administration, and is characterized by its black color and high anthocyanin content. The heuknuri has been developed for various purposes, but the use of barley yogurt for this was developed for the first time. The anthocyanins are known to have antioxidant effects, lower cholesterol, improve vision, anticancer and anti-inflammatory effects, protect blood vessels, prevent arteriosclerosis and heart disease, inhibit diabetes and protect against UV rays, and enhance immunity.

The term "GABA (Gamma-aminobutyric acid)" of the present invention is an inhibitory amino acid neurotransmitter, and is a natural ingredient that helps suppress blood pressure increase, relieve stress, and stimulate memory learning, and is contained in vegetables, fruits, grains, and the like. In addition, GABA is known to be effective in inhibiting blood pressure rise, improving blood flow to the brain, preventing obesity, improving vision, anti-anxiety, anti-spasmodic and brain function, and preventing dementia, and is known to be effective during menopause and menopause. It is known as a functional substance that has a nervous stability effect against anxiety.

The term "Yogurt" of the present invention is a kind of fermented milk, a culture obtained by inoculating and fermenting milk with lactic acid bacteria, and has a relatively acidic and refreshing flavor. Whole milk or skim milk is used as a raw material. Skim milk powder, sweetened condensed milk, agar, etc. are added for flavor and appearance, or sugar and honey are added as sweeteners to homogenize, and then heat sterilization is used.

In the present invention, the milk may be obtained by using a stock solution, a diluted stock solution or a concentrated stock solution, or by adding purified water to the powder.

In addition, the milk or skim milk may be sterilized and used in order to prevent the quality characteristics of yogurt from being changed by the growth of microorganisms other than lactic acid bacteria. Such sterilization may be performed by any method known in the art, such as ultraviolet irradiation or high pressure sterilization.

In addition, in the present invention, a carbon source may be added to the milk or the like for the purpose of promoting the proliferation of lactic acid bacteria and sweetening the milk or skim milk, and such a carbon source may be any of those known in the art. Typically, oligosaccharides, lactose, glucose, fructose, sugar, molasses, dextrose, and mixtures thereof can be used. These carbon sources may be added in an arbitrary range in consideration of the intended fermentation time, fermentation degree, etc., usually in the range of 1 part by weight to 20 parts by weight based on the weight of the milk to be fermented. , Is not limited thereto.

In addition, in the method of the present invention, any lactic acid bacteria known in the art may be used as the lactic acid bacteria, specifically Lactobacillus sp., Streptococcus sp., and lactic acid bacteria of the genus Pediococcus. (Pediococcus sp.), Leukonostoc sp., and Bifidobacterium sp. can all be used, and more specifically, Lactobacillus plantarum, Lactobacillus del Brueki (Lactobacillus delbrueckii), Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus acidophilus, Lactobacillus acidophilus Streptococcus thermophilus), Pediococcus pentosaceus, Pediococcus cerevisiae, Lactococcus lactis, Leconostoc citreum, Leconostoc citreum, Leconostoc mecenteroid (Leuconostocmesenteroides), Bifidobacterium bifidum, Bifidobacterium lactis, etc. may be used, but preferably Lactobacillus acidophillus (LA), Lactobacillus bulgaricus (lactobacillus bulgaricus; LB) and streptococcus thermophillus (ST) may be, and more preferably, a mixed strain thereof may be used, but is not limited thereto.

In a specific embodiment of the present invention, a GABA solution was prepared using sticky barley and black nuri barley, and the GABA solution was inoculated into lactic acid bacteria to ferment yogurt, and the GABA content and quality characteristics of the yogurt were analyzed. It was confirmed that the GABA content of was increased.

Another embodiment of the present invention for achieving the above object is to provide a method for producing yogurt using barley flour.

Specifically, (a) preparing an MSG buffer, adding barley malt and coarse grains, and culturing to prepare a GABA solution;

(b) preparing a substrate by mixing the GABA solution and milk; And

(c) Inoculating and culturing a mixed strain culture solution of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus to the substrate, comprising the step of inoculating and culturing a yogurt having a high GABA content, including barley. to provide.

The terms “barley”, “GABA” and “yogurt” are as described above.

The term "maekgang" means the bran of barley.

The term “coarse grain” refers to the grain of a grain such as rice or barley in a state that has not been peeled or processed.

The term "MSG" stands for Mono Sodium Glutamate, which means the first mass-produced seasoning, which is an amino acid seasoning and is known to add umami to food. It is a colorless to white columnar crystal or white crystal powder. It does not have a odor but has a peculiar taste. The chemical formula is C ₅ H ₈ NNaO _4· H ₂ O. It is well soluble in water, slightly soluble in alcohol, insoluble in ether, and stable to light or heat. In the present invention, it was used to increase the GABA production efficiency of yogurt.

More specifically, the preparation of the GABA solution in step (a) may further include a step of stopping the enzyme reaction by treating in a dryer at 80° C. for 20 minutes.

In addition, the step (a) may include adding 3 to 5 g/30 mL of barley pulmonary ganglia and pores, but is not limited thereto.

In addition, in the present invention, the mixed strain in step (c) is Lactobacillus acidophillus (LA), Lactobacillus bulgaricus (LB), and streptococcus thermophillus, ST) The mixed strain may be mixed in a 1:1:1 ratio, but is not limited thereto.

The mixing is an aggregate of two or more heterogeneous components, which means homogenizing by applying an appropriate operation, and specifically, may refer to mixing of powders, but is not limited thereto.

In addition, the lactic acid bacteria culture solution of step (c) may be included in an amount of 0.5% to 5% by volume based on the total volume of the substrate, but is not limited thereto.

The terms “barley”, “GABA” and “yogurt” are as previously described.

Another embodiment of the present invention for achieving the above object is to provide a yogurt containing black barley powder prepared by the above manufacturing method.

The terms “barley”, “GABA” and “yogurt” are as previously described.

The yogurt containing barley according to the present invention has an effect of enhancing nutrition by increasing the GABA content.

1 is a graph showing the GABA solution prepared using rice, rice bran, Saechaljogok, Saechaljeonggok, and Heuknurijogok, and the GABA content of yogurt using the same.
Figure 2 is a graph showing the GABA conversion rate when inoculating the GABA solution in each strain and mixed strains.

Hereinafter, the present invention will be described in more detail by the following examples. However, the following examples are for illustrative purposes only, and the scope of the present invention is not limited thereto.

Example 1. Production of GABA solution using barley

In order to produce a GABA solution for preparing yogurt with high GABA content, the following experiment was conducted.

Specifically, a 3 mM MSG buffer was prepared, and a certain amount of barley pulverulent and 4.5 g/30 mL of crude grain were added, and the mixture was reacted in an incubator at 20° C. for 6 hours, and then treated in a dryer at 80° C. for 20 minutes to stop the enzyme reaction.

Example 2. Preparation of yogurt with high GABA content

In order to prepare a yogurt having a high GABA content, a yogurt was prepared by inoculating the prepared GABA solution into lactic acid bacteria.

Specifically, as a substrate for preparing yogurt, the GABA solution prepared above was diluted to 11% concentration using skim milk powder (Seoul Milk) and then sterilized. The prepared skim milk powder solution was heated at 95°C for 10 minutes to gelatinize, sterilized, cooled to about 30°C, and cultured in skim milk powder medium Lactobacillus acidophilus (LA, KCTC 3140), Lactobacillus delbrueckii subsp. Bulgaricus (LB, KCTC 3635) and Streptococcus thermophilussei (ST, KCTC 5092) lactic acid bacteria cultures were inoculated with 5% (v/v) in a 1:1:1 ratio and fermented for 24 hours in an incubator at 39°C.

More specifically, the strain used for yogurt production was used by mixing three strains of LA, LB, and ST at the same ratio, and MRS broth medium (Oxoid Ltd., Basingstoke, Hampshire, England) was used as a preservation medium. . The primary strain culture was inoculated with 0.2% in 5.2% MRS medium and cultured at 39° C. for 24 hours, followed by secondary subculture under the same conditions. The cultured LA, LB, ST strain 1.0% (v/v) was inoculated in 10% skim milk powder (Oxoid Ltd., Basingstoke, Hampshire, England) and cultured at 39° C. for 24 hours to prepare yogurt.

Example 3. Measurement of GABA content by barley variety

GABA content of yogurt for each barley variety prepared through the above manufacturing method was measured.

More specifically, the yogurt was centrifuged at 14,000 rpm for 10 minutes, 1 mL was taken, centrifuged again at 14,000 rpm for 10 minutes, and the supernatant was taken and stored frozen. After centrifugation at 7,400 rpm for 10 minutes, a 1.3 mL supernatant is taken into a 1.5 mL tube. After that, the remaining samples were subjected to sonication at 30° C. for 5 hours after adding 45 mL of sterile water, and then the supernatant was taken and analyzed for GABA.

As a result, as can be seen in Figure 1, when the yogurt was prepared using Saechaljogok, it was confirmed that the GABA conversion rate was higher than when the yogurt was prepared using rice.

In addition, as can be seen in Figure 2, it was confirmed that the GABA conversion rate was high when the mixed strain was used.

Through this, it was confirmed that the GABA content of yogurt was improved when using the sticky barley and the mixed strain.

Example 4. Quality characteristics of yogurt by barley variety

Example 4-1. pH measurement and titration acidity measurement

For the yogurt prepared above, samples for measuring pH, amount of acid production and number of lactic acid bacteria were collected, and the remaining yogurt samples were stored in a refrigerator for 2 days, and then used for yogurt quality analysis and component analysis.

Specifically, the pH of the yogurt was measured with a pH meter (Seveneasy pH, Mettler-Toledo GmbH, Schwerzenbach Switzerland), and the titration acidity was measured by adding 0.5 mL of 1% phenolphthalein and titrating with 0.1 N NaOH.

As a result, as can be seen in Table 1, it was confirmed that even when yogurt was prepared using barley, a pH and acidity similar to those of the control group and rice bran were used.

Through this, it was confirmed that yogurt similar to the existing quality can be produced even with barley.

Quality characteristics of yogurt containing rice bran and barley flour division PH Sugar content Converted acidity L a b Number of bacteria control 4.66 5.8 1.17 87.10 -1.90 7.90 1.132x 10 ¹⁵ Rice bran 4.49 7.3 1.64 80.71 -0.28 12.10 3.63x 10 ¹⁴ Sticky barley 4.34 7.4 1.49 79.61 -0.16 11.78 4.36x 10 ¹⁴ Black Nuri Barley 4.47 6.7 1.40 72.20 0.44 8.93 3.24x 10 ¹⁴

Example 4-2. Brix sugar content and viscosity measurement

The yogurt prepared above was measured for Brix sugar content using a refractometer (PR-201α, ATAGO Co. Ltd., Itanashi-ku, Tokyo, Japan). Yogurt viscosity was measured by using a Brookfield viscometer (Model LVDV Ⅱ+ p, Brookfield Engineering Lab. Inc., Middleboro, MA, USA) of spindle No. It was measured at 10 rpm using 63. Each experiment was repeated three times.

As a result, as can be seen in Table 1, it was confirmed that when yogurt was prepared using barley, the sugar content was improved than that of conventional yogurt.

In addition, as can be seen in Table 2, it was confirmed that when yogurt was prepared using barley, the viscosity was excellently improved than that of conventional yogurt.

Through this, it was confirmed that when yogurt was prepared using barley, yogurt having a higher sugar content could be prepared, and the viscosity was excellently improved.

Viscosity, beta-glucan, starch and antioxidant activity of yogurt including rice bran and barley flour division Viscosity (c.p) Beta Glucan (%) Starch
(%) DPPH(%) ABTS
(umol/g) lactose(ppm) 2 minutes cp 3 minutes cp 4 minutes cp control 878.5 803.8 743.8 0.00 0.00 16.2 0.385 3062.6 Rice bran 1600.0 1436.0 1316.0 0.04 0.05 58.6 1.511 3060.7 Rice flour 4619.0 4293.0 4215.0 0.02 1.82 16.8 0.423 3007.8 Bird's eye 1796.0 1760.0 1728.0 0.19 1.31 26.4 0.890 3021.7 Saechaljeonggok 7562.0 7526.0 7473.3 0.21 1.43 20.1 0.582 3044.2 Heuknurijogok 2291.7 1988.0 1848.0 0.16 1.30 19.9 0.658 2973.1

Example 4-3. Lactic acid bacteria count

The measurement of the number of lactic acid bacteria in the yogurt prepared above was obtained after inoculation in a lactic acid bacteria medium (MRS plate count agar, Difco Laboratories, Detroit, MI, USA) by dilution in sterile water and incubating for 48 hours at 39 °C by a standard plate method. The number of colonies was measured and converted into log colony forming unit (CFU)/mL.

As a result, as shown in Table 1, it was confirmed that the lactic acid bacteria of yogurt were actively grown by preparing yogurt using barley, and it was confirmed that the sugar and acidity increased regardless of the number of lactic acid bacteria.

Through this, yogurt was prepared using barley to confirm the growth of lactic acid bacteria, and it was confirmed that the sugar content and acidity are not proportional to the number of lactic acid bacteria.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof. In this regard, the embodiments described above are illustrative in all respects and should be understood as non-limiting. The scope of the present invention should be construed that all changes or modifications derived from the meaning and scope of the claims to be described later rather than the above detailed description and equivalent concepts are included in the scope of the present invention.

Claims (7)

A composition for producing yogurt with a high GABA content, including barley flour.
The composition of claim 1, wherein the barley powder is Saechal barley or heuknuri.
(a) preparing an MSG buffer, adding barley pulsatile and coarse grains, and culturing to prepare a GABA solution;
(b) preparing a substrate by mixing the GABA solution and milk; And
(c) Inoculating and culturing a mixed strain culture solution of Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus to the substrate.
The method of claim 2,
Step (a) is a GABA solution,
The method further comprising the step of stopping the enzyme reaction by treating in a dryer at 80° C. for 20 minutes.
The method of claim 3,
The barley pulmonary ganglion and pore pores of the step (a) is to add 1g to 10g to 30mL of MSG buffer.
The method of claim 3,
The mixed strain of step (c) is Lactobacillus acidophillus (LA), Lactobacillus bulgaricus (LB), and streptococcus thermophillus (ST) 1:1: It is mixed in a ratio of 1, the manufacturing method.
Yogurt having a high GABA content prepared through the manufacturing method of any one of claims 3 to 6.

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