KR20240001982A - Yogurt using rice bran ferment and process for preparing the same - Google Patents

Abstract

The present invention relates to yogurt and its manufacturing method using rice bran culture fluid. In more detail, it not only exhibits rich nutritional ingredients and taste, but also has various functionalities such as antioxidant function, hangover relief function, liver function improvement function, and fatigue recovery function. It relates to yogurt using rice bran culture medium and a method for producing the same. The rice bran yogurt according to the present invention is manufactured by appropriately utilizing lactic acid bacteria and media derived from fermented foods suitable for functionality and palatability, so that consumers can choose and use it. In addition, by using rice husk and rice bran, which are recycled resources, as a nutrient source for the medium, material costs are low and high value-added products can be provided.

Description

Yogurt using rice bran culture medium and manufacturing method thereof {Yogurt using rice bran ferment and process for preparing the same}

The present invention relates to yogurt and its manufacturing method using rice bran culture fluid. In more detail, it not only exhibits rich nutritional ingredients and taste, but also has various functionalities such as antioxidant function, hangover relief function, liver function improvement function, and fatigue recovery function. It relates to yogurt and its manufacturing method.

Yogurt is a type of fermented milk. It is a coagulated culture made by inoculating milk with lactic acid bacteria and fermenting it. It is relatively acidic and has a refreshing flavor. Whole milk or skim milk is used as the raw material, and for flavor and appearance, skim milk powder, sweetened condensed milk, agar, etc. are added, or sugar and honey are added as sweeteners, homogenized, and then heat sterilized (95°C, 5 minutes) before use.

The lactic acid bacteria used in yogurt production are Bulgarian lactic acid bacilli ( Lactobacillus bulgaricus ), Streptococcus thermophilus ( Streptococcus thermophilus ), and acidophilic lactic acid bacilli ( Lacidophillus ), which are cultured at low temperature and then used in appropriate quantities to give the product a unique flavor. Use in combination. Consumption of lactic acid bacteria fermented milk has the function of improving digestion and intestinal function.

For yogurt, texture is a very important quality variable in fermented milk, and it is very important to provide a soft feel, taste, and an appropriate level of viscosity in the mouth.

In addition, high viscosity of fermented milk products can be obtained by using lactic acid bacterial cultures that produce exopolysaccharide, and at the same time, viscosity density is also very important.

Recently, scientific research is being conducted on the health promotion effects of lactic acid bacteria supplied by yogurt rather than the nutritional value of yogurt and its effects on promoting digestion and absorption. In the intestines of infants, intestinal microorganisms centered on Bifidobacterium, a type of lactic acid bacterium, form a flora, which prevents the establishment and proliferation of harmful microorganisms and maintains intestinal health. In addition, it is said to have antibacterial, anticancer, and immune-enhancing effects obtained through lowering the pH of intestinal contents due to lactic acid produced as lactic acid bacteria grow, production of antibiotics, and neutralization of toxins.

Yogurt is a dairy product with improved nutrition and digestibility than milk, and demand is steadily increasing worldwide due to its unique flavor and various physiological functions. In Korea, the distribution of fermented milk and lactic acid bacteria is gradually expanding, providing dietary fiber, oligosaccharides, vitamins, minerals, etc. The fermented milk market is becoming more active by not only strengthening functional food ingredients but also developing products that emphasize health aspects such as constipation, improvement of stomach and liver functions, etc.

Technologies related to yogurt include a process for producing goji berry extract in Korean Publication No. 10-1999-0047128 (July 5, 1999); Yogurt medium preparation and sterilization process; And yogurt manufactured by yogurt culture and homogenization process is disclosed.

In addition, Korean registration number 10-1328362 (November 5, 2013) uses makgeolli, which is rich in bioactive substances such as various lactic acid bacteria, yeast, vitamin B group, essential amino acids, and glutathione, as a raw material, making it a highly functional product that is beneficial to the human body. A method of providing yogurt is disclosed.

Korean Registration No. 10-1408974 (June 11, 2014) discloses a method for producing yogurt using a fermentation promoting composition and yogurt produced by this method, which involves producing a yogurt mix by mixing milk and sugars. Step (A100); Sterilizing and cooling the yogurt mix (A200);

Inoculating the strain into the yogurt mix that has undergone step A200 (A300); In the method for producing yogurt comprising a step (A400) of fermenting the yogurt mix that has passed the step A300,

In step A400, a fermentation promoting composition is added,

The fermentation promoting composition is added in an amount of 2 to 7 parts by weight based on 100 parts by weight of the yugurt mix that has undergone the A300 step,

The fermentation promoting composition is applied as a hydroxy radical generating composition in the form of balls, flakes or powder, or a superoxide generating composition in the form of balls, flakes or powder,

The hydroxy radical generating composition consists of a shell 200 coated on the surface of the core 100, and the core 100 coats the surface of the first silica precursor 10 with a superoxide generating compound (11). It is made by sticking, and the shell 200 is made by sticking the transition metal compound 21 to the surface of the second silica precursor 20,

The superoxide generating composition has a structure in which a shell 200' is coated on the surface of a core 100', and the core 100' is coated with a superoxide generating compound on the surface of the first silica precursor 10'. (11') is made by fixing, and the shell (200') is made by fixing a calcium compound (21') to the surface of the second silica precursor (20'),

The first silica precursor (10, 10') is a silica sol made by mixing 20 to 40 wt% of powdered silicon oxide (SiO2) with a particle size of 02 to 10 and 60 to 80 wt% of water,

The superoxide generating compounds (11, 11') are used alone or in combination of two or more of silver nitrate (AgNO3), gold chloride (AuCl3, HAuCl4), or platinum chloride (PtCl4);

The second silica precursor (20, 20') is tetraethoxyorthosilicate (TEOS), methyltrimethoxysilane (MTMS), tetramethoxyorthosilicate (TMOS), and tetraprocoxyorthosilicate (TPOS). ), tetrabutoxyorthosilicate (TBOS), tetrapentoxyorrosilicate (TPEOS), tetra(methylethylketooxymo)silane, vinyloxymosilane (VOS), phenyl tris(butanone oxime)silane (POS) or methyloxymosilane (MOS), used alone or in combination of two or more types,

The transition metal compound (21) is used singly or in combination among iron salt compounds or copper salt compounds, and the calcium compound (21') is used singly or in combination among calcium oxide or calcium hydroxyoxide, there is.

In Korea Publication No. 10-2019-0052193 (May 16, 2019), barley rice to be fermented is prepared, washed, and then immersed in water to produce barley rice, which includes a washing and immersion step (S100); A barley rice and fermentation bacteria mixing step (S200) of removing water from the soaked and soaked barley rice and mixing it with fermentation bacteria; A barley rice and fermentation bacteria culture step (S300) of placing the barley rice mixed with the fermentation bacteria in an airtight container and then multiplying the yeast to produce fermented barley yeast; A non-glutinous rice and glutinous rice mixed soaking step (S400) in which non-glutinous rice and glutinous rice are prepared, washed, mixed at a certain weight ratio, and soaked in water; Non-glutinous rice and glutinous rice porridge manufacturing step (S500) of mixing water with the mixed and soaked non-glutinous rice and glutinous rice and then heating to produce porridge; A porridge cooling step (S600) of cooling the porridge prepared using non-glutinous rice and glutinous rice to control the moisture content contained in the porridge; A porridge fermentation and maturation step (S700) in which the barley yeast and porridge are mixed at a certain weight ratio and then aged; A method for producing a functional fermented beverage is disclosed, including a processing step (S800) of processing the fermented and aged porridge to commercialize it.

Korean Registration No. 10-1846277 (April 2, 2018) discloses a natural healthy sweet potato yogurt that not only preserves the natural color of sweet potatoes but also does not contain additives such as flavorings or colorings, and a method for manufacturing the same.

Korean Publication No. 10-2020-0066985 (June 11, 2020) includes the following steps: 1) mixing milk, black tea leaf powder, and sugar, sterilizing, then cooling to remove sediment; 2) filtering the mixture to prepare a milk tea composition; 3) mixing rosemary extract with the composition and inoculating lactic acid bacteria; and 4) culturing the lactic acid bacteria to ferment the milk tea composition into yogurt. A method for producing milk tea yogurt with improved antioxidant efficacy is disclosed.

Recently, as the standard of living has improved along with the development of various fermentation technologies, various functional products are being developed one after another. In addition to these functions, consumers' attention can be focused on products that combine taste, nutrition, and palatability.

Korean Publication No. 10-1999-0047128 (July 5, 1999) Korean Publication No. 10-2009-0048903 (May 15, 2009) Korean Publication No. 10-2020-0066985 (June 11, 2020) Korean Registration No. 10-1328362 (November 5, 2013) Korean Registration No. 10-1846277 (April 2, 2018)

The present inventors conducted extensive research to develop yogurt that not only has abundant nutrients and taste, but also has various functions such as antioxidant function, hangover relief function, liver function improvement function, and fatigue recovery function. As a result, as described later, it is effective in the growth of starter bacteria. After discovering that yogurt manufactured using a suitable rice bran culture medium as a medium can satisfy the above requirements, the present invention was completed.

Therefore, the purpose of the present invention is to produce a rice bran culture medium suitable for the growth of the seed, so that it not only exhibits rich nutrients and taste, but also has antioxidant functions, hangover relief functions, liver function improvement functions, and fatigue recovery functions. The object is to provide yogurt with various functionalities and a method for producing the same.

The object of the present invention as described above is, in one aspect,

a) preparing a rice bran medium by adding rice bran or rice bran extract and arginine to distilled water and sterilizing it at 121°C for 20 minutes;

b) repeatedly culturing the lactic acid bacteria strain isolated from fermented food in MRS medium to activate the bacteria;

c) inoculating the lactic acid bacteria strain confirmed to form ornithine into MRS medium supplemented with 1% arginine;

d) primary culturing the medium inoculated with the lactic acid bacteria strain at 37°C for 48 hours;

e) centrifuging the cultured medium at 3,500 RPM for 20 minutes to separate the lactic acid bacteria and the medium;

f) washing the lactic acid bacteria isolated from the medium with sterilized water;

g) Adding rice bran medium to the washed lactic acid bacteria and then secondary culturing at 37°C for 48 hours;

h) adding sugar and milk to the rice bran medium cultured with lactic acid bacteria and fermenting it at 37°C for 6 hours to produce rice bran yogurt;

i) packaging the prepared rice bran yogurt in a certain unit; and

j) refrigerating the packaged rice bran yogurt.

The rice bran yogurt according to the present invention is manufactured by appropriately utilizing lactic acid bacteria and media derived from fermented foods suitable for functionality and palatability, so that consumers can choose and use it. In addition, by using rice husk and rice bran, which are recycled resources, as a nutrient source for the medium, material costs are low and high value-added products can be provided.

Figure 1 is a manufacturing process diagram of yogurt using rice bran extract according to the present invention.
Figure 2 is a photograph of yogurt fermented by adding the rice bran culture medium of the present invention.
Figure 3 is a diagram confirming the growth of lactic acid bacteria using BCP medium.
Figure 4 is a graph showing the ornithine activity in which growth was confirmed by TLC.
Figure 5 is a graph showing the antioxidant activity of yogurt prepared using rice bran culture medium.
Figure 6 is a graph showing the polyphenol content of yogurt prepared using rice bran culture medium.
Figure 7 is a photograph confirming the ornithine production rate of lactic acid bacteria using a TLC plate.
Figure 8 is a graph showing the ornithine standard.
Figure 9 is a photograph showing microorganism deposit information for the lactic acid bacteria strain of the present invention.

The present invention, in one aspect,

a) preparing a rice bran medium by adding rice bran or rice bran extract and arginine to distilled water and sterilizing it at 121°C for 20 minutes;

b) repeatedly culturing the lactic acid bacteria strain isolated from fermented food in MRS medium to activate the bacteria;

c) inoculating the lactic acid bacteria strain confirmed to form ornithine into MRS medium supplemented with 1% arginine;

d) primary culturing the medium inoculated with the lactic acid bacteria strain at 37°C for 48 hours;

e) centrifuging the cultured medium at 3,500 RPM for 20 minutes to separate the lactic acid bacteria and the medium;

f) washing the lactic acid bacteria isolated from the medium with sterilized water;

g) Adding rice bran medium to the washed lactic acid bacteria and then secondary culturing at 37°C for 48 hours;

h) adding sugar and milk to the rice bran medium cultured with lactic acid bacteria and fermenting it at 37°C for 6 hours to produce rice bran yogurt;

i) packaging the prepared rice bran yogurt in a certain unit; and

j) refrigerating the packaged rice bran yogurt; providing a method for producing rice bran yogurt, comprising:

In a further aspect, the present invention,

The lactic acid bacteria are

a1) diluting the fermented food with peptone water;

a2) culturing the diluted solution with MRS medium;

a3) Obtaining colonies from cultured medium;

a4) isolating a dark yellow strain from the colony without forming a ring; and

It provides a method for producing rice bran yogurt, characterized in that it is confirmed by a5) examining the ornithine production ability of the isolated strain by TLC.

In a further aspect, the present invention provides a method for producing rice bran yogurt, wherein the lactic acid bacteria strain is Pediococcus pentosaceus MAC-11 (KCCM11359P) lactic acid bacteria strain.

In a further aspect, the present invention provides rice bran yogurt produced by the above method.

Hereinafter, the rice bran yogurt of the present invention and its production method will be described in more detail through preferred examples.

Hereinafter, specific details for implementing the present disclosure will be described in detail with reference to the attached drawings. However, in the following description, detailed descriptions of well-known functions or configurations will be omitted if there is a risk of unnecessarily obscuring the gist of the present disclosure.

In the accompanying drawings, identical or corresponding components are given the same reference numerals. Additionally, in the description of the following embodiments, overlapping descriptions of the same or corresponding components may be omitted. However, even if descriptions of components are omitted, it is not intended that such components are not included in any embodiment.

Advantages and features of the disclosed embodiments and methods for achieving them will become clear by referring to the embodiments described below along with the accompanying drawings. However, the present disclosure is not limited to the embodiments disclosed below and may be implemented in various different forms. The present embodiments are merely provided to ensure that the present disclosure is complete and to those skilled in the art to which the present disclosure pertains. It is only provided to fully inform the user of the scope of the invention.

Terms used in this specification will be briefly described, and the disclosed embodiments will be described in detail. The terms used in this specification are general terms that are currently widely used as much as possible while considering the function in the present disclosure, but this may vary depending on the intention or precedent of a technician working in the related field, the emergence of new technology, etc. In addition, in certain cases, there are terms arbitrarily selected by the applicant, and in this case, the meaning will be described in detail in the description of the relevant invention. Therefore, the terms used in this disclosure should be defined based on the meaning of the term and the overall content of this disclosure, rather than simply the name of the term.

In this specification, singular expressions include plural expressions, unless the context clearly specifies the singular. Additionally, plural expressions include singular expressions, unless the context clearly specifies plural expressions. When it is said that a part "includes" a certain element throughout the specification, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

The inevitable production of ROS (reactive oxygen species) in aerobic organisms is a factor that threatens health. Although antioxidants exist in the human body, the activity of antioxidants decreases due to aging, lifestyle, etc., and the present invention provides various functions including antioxidant function. There are technical features in providing popular yogurt that helps maintain health by providing it.

Figure 1 is a manufacturing process diagram of yogurt using rice bran extract according to the present invention, Figure 2 is a photograph of yogurt fermented by adding rice bran culture medium of the present invention, Figure 3 is a diagram confirming the growth of lactic acid bacteria using BCP medium, and Figure 4 is a graph showing the ornithine activity in which growth was confirmed by TLC, Figure 5 is a graph showing the antioxidant activity of yogurt prepared using rice bran culture, and Figure 6 is a graph showing the polyphenol of yogurt prepared using rice bran culture. It is a graph showing the phenol content, Figure 7 is a photograph confirming the ornithine production rate of lactic acid bacteria using a TLC plate, Figure 8 is a graph showing the ornithine standard, and Figure 9 is a graph showing the microorganisms for the lactic acid bacteria strain of the present invention. This is a photo of the deposit certificate.

As shown in Figure 1, the method for producing yogurt using rice bran extract according to the present invention largely consists of a medium preparation step, an activation step, an inoculation step, a primary culture step, a separation step, a washing step, an addition step, a secondary culture step, and 3. It includes the tea cultivation step, packaging step, and storage step. Hereinafter, the individual steps will be described in detail.

a) Media preparation steps

This is a step of preparing rice bran or rice bran extract for cultivating lactic acid bacteria in distilled water. Based on 1L of distilled water, 80 to 120 g of rice bran and 8 to 12 g of arginine are added and then simmered at 121°C for 20 minutes. Sterilize for a while to create a culture medium for lactic acid bacteria.

Rice bran contains a large amount of gamma oryzanol (γ-oryzanol). Gamma oryzanol is an ingredient with a high antioxidant power of about 200 times that of natural tocopherol (vitamin E). By using it as a nutritional source for microorganisms, it provides antioxidant and various functional properties. can be provided.

The content of the rice bran may be preferably 80 to 12 parts by weight based on 100 parts by weight of distilled water for appropriate growth of lactic acid bacteria.

When sterilizing rice bran extract, it may be desirable to stop operation when the temperature of the autoclave reaches 90 to 100°C and add rice bran extract to sterilize.

The arginine (L-Arginine) is a necessary ingredient for lactic acid bacteria to produce ornithine (L-Ornithine). The taste of arginine may vary depending on the production location and process, and if the arginine content is high, the bitter taste may be strong, so arginine is preferred. The content may preferably be 0.8 to 1.2 parts by weight based on 100 parts by weight of distilled water.

b) Activation phase

Separately, lactic acid bacteria strains or Pediococcus pentosacea isolated from fermented foods (e.g. Cheonggukjang) were cultured on MRS [DE MAN, ROGOSA and SHARPE (MRS) agar medium (Difco, Detroit, MI, USA) supplemented with 1% arginine. Pediococcus pentosaceus MAC-11 lactic acid bacteria strain is repeatedly cultured at 37°C for 48 hours to activate the bacteria.

The MRS medium contains 10 g/L isosomalto-oligosaccharides, 40 g/L lactose, 10 g/L peptone, 10 g/L beef extract, 5g/L yeast extract, 7 g/L sodium acetate, 2 g/L disodium phosphate. , 2 g/L ammonium citrate, 1 g/L tween 80, 005 g/L MgSO4, 005 g/L maleic acid, 05 g/L MnSO4, 05 g/L L-cysteine·HCl.

Activation of the lactic acid bacteria is

a1) diluting the fermented food with peptone water;

a2) culturing the diluted solution with BCP medium;

a3) Isolating dark yellow colonies without forming rings from the culture medium; and

a4) Confirming the ornithine production ability of the isolated strain by TLC.

Meanwhile, when isolating beneficial lactic acid bacteria from fermented foods (e.g., Cheonggukjang), it may be desirable to isolate lactic acid bacteria that can produce ornithine as an indicator of the ability to produce bioactive substances.

Specifically, in the step of diluting the fermented food with peptone water, the fermented food sample is diluted with peptone water to a range of 10 ^-1 to 10 ^-8 .

The fermented food is not limited to this, and representative examples include cheonggukjang, meju, and soybean paste.

Next, 0.1 mL of the diluted solution was dispensed and cultured 2 to 5 times in MRS medium supplemented with 0.002% Bromocresol purple (BCP) (Sigma Chemical Co. St. Louis, USA) to activate the bacteria and obtain colonies. Incubation at 37°C for 48 hours may be desirable.

The medium has the characteristic of changing color due to changes in pH, and it is possible to check whether it is contaminated and whether the lactic acid bacteria are activated. When lactic acid bacteria grow, the area around the colony changes from purple to yellow.

In the colony isolation step, colonies that do not form rings and are dark yellow are selected as primary candidates for lactic acid bacteria strains and isolated.

Next, in the step of confirming the ornithine production ability of the isolated strain by TLC, colonies selected as primary candidates were grown in MRS (Difco, Detroit, MI, USA) broth supplemented with 1% arginine at 37°C for 48 hours. After culturing, the ability to produce ornithine is examined using TLC.

TLC may be preferably performed using silica gel F ₂₅₄ , standard ornithine (Merck, Damstadt, Germany), and a mobile phase (Butanol: Acetic acid: Dichoromethanol: water = 5:3:3:3).

In order to confirm the ornithine production ability of lactic acid bacteria (including production time efficiency), it may be desirable to perform TLC at 24-hour intervals. As confirmed in the examples described later, the measurement results showed that lactic acid bacteria cultured for 48 hours produced more ornithine.

After checking the activity through TLC, good activity was confirmed and it was finally selected and used as a yogurt production lactic acid bacteria.

Strains isolated in a natural state from fermented foods through the activation step as described above can be preferably used.

In addition, Pediococcus pentosaceus MAC-11 strain, a lactic acid bacteria strain isolated from Cheonggukjang, can be more preferably used.

The lactic acid bacteria strain is a lactic acid bacterium with the metabolic ability to convert arginine into ornithine, and ornithine can provide beneficial functions such as relieving hangovers, improving liver function, and reducing fatigue after exercise.

The strain is a strain of the Pediococcus genus known as one of the important dominant species that determines the taste of Cheonggukjang. It is a ring of colonies grown on a medium containing bromocresol purple to isolate lactic acid bacteria that produce ornithine from Cheonggukjang. Those that did not form and were dark yellow were selected as candidate strains, and the possibility of ornithine production of the candidate strains was investigated using TLC. Four candidate strains with excellent ornithine production ability were selected through TLC.

As a result of examining the morphological and biochemical characteristics of MAC-11 among the selected strains, the isolated strain was Gram-positive, a coccus, and produced carbon dioxide under anaerobic conditions. The isolated lactic acid bacteria strain produced acid by decomposing L-arabinose, ribose, D-xylose, and glucose, but failed to decompose adonitol, sorbitol, and starch (see Table 1). The selected strain grew well in MRS medium at 37°C and pH 6.5, and the temperature and pH for growth were 37°C and pH 6.5, respectively.

In Table 1, + means positive and - means negative.

The above strain is a strain published in Korea Publication No. 10-2017-0073839 (June 29, 2017), and the deposited information is as described below.

d) Inoculation step

As a step of inoculating the lactic acid bacteria strain confirmed to form ornithine into MRS medium supplemented with 1% Arginine, it may be desirable to inoculate 1 mL of lactic acid bacteria based on 50 mL of MRS medium.

e) Primary culture step

The medium inoculated with the lactic acid bacteria strain is first cultured at 37°C for 24 to 48 hours. The incubation time may be more preferably 48 hours.

f) separation step

The cultured medium is centrifuged at 2,500 to 5,000 RPM for 20 minutes to separate the lactic acid bacteria and the medium (MRS broth).

g) washing step

Wash the lactic acid bacteria isolated from the medium with sterile water.

h) Secondary culture step

Next, 50 g of rice bran extract is added based on 1 g of washed lactic acid bacteria, and secondary culture is performed at 37°C for 48 hours.

i) Fermentation stage

In a sterilized glass bottle, add 2g of sugar and the remaining amount of milk (skim milk may be more preferable) based on 40 to 50g of secondary cultured rice bran extract to make it 100.

Next, rice bran yogurt is prepared by fermenting at 37°C for 6 hours. At this time, it may be more desirable to perform fermentation under shaking conditions at 90 to 100 rpm.

On the other hand, when making yogurt by adding arginine directly to milk, there is a problem of poor taste, so instead of adding arginine directly to milk, an improved method by adding milk during the process of culturing lactic acid bacteria in rice bran medium through fermentation of lactic acid bacteria was used. It can be provided, which constitutes another feature of the present invention.

j) Packaging stage

The rice bran yogurt prepared in the above step is filled into packaging containers according to specifications and packaged.

k) storage phase

Store packaged rice bran yogurt in the refrigerator (4-6℃) until use.

Next, the product is inspected for appearance, foreign substances, moisture, bacterial count, E. coli, etc. in accordance with the standards and specifications, and only those that comply are shipped.

The rice bran yogurt of the present invention may contain sweeteners, flavoring agents, bioactive ingredients, minerals, etc. in addition to the active ingredients.

Sweeteners can be used in amounts to give foods an appropriate sweet taste and can be natural or synthetic. Preferably, a natural sweetener is used, and natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose, and maltose.

Flavoring agents can be used to improve taste or aroma, and both natural and synthetic ones can be used. Preferably, natural products are used. When using natural products, they can serve the purpose of enhancing nutrition in addition to flavor. Natural flavoring agents may be obtained from apples, lemons, tangerines, grapes, strawberries, peaches, etc., or may be obtained from green tea leaves, coriander leaves, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, etc. You can also use things obtained from ginseng (red ginseng), bamboo shoots, aloe vera, and ginkgo nuts. Natural flavoring agents may be liquid concentrates or solid extracts. In some cases, synthetic flavoring agents may be used, such as esters, alcohols, aldehydes, and terpenes.

As physiologically active substances, catechins such as catechin, epicatechin, gallogatechin, and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, and riboflavin can be used.

As minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium, zinc, etc. can be used.

In addition, the rice bran yogurt of the present invention may contain an acidulant, etc., if necessary, in addition to the above-mentioned sweetener.

It is preferable that these acidulants and the like are added in very small amounts as long as they can achieve the purpose for which they are added. When expressed numerically, trace amount means a range of 0.0005% by weight to about 0.5% by weight based on the total weight of the food composition.

Preservatives that can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, and EDTA (ethylenediaminetetraacetic acid).

Emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin, etc.

Acidulants that can be used include acidic acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. In addition to improving taste, these acidulants may be added to ensure that the food composition has an appropriate acidity for the purpose of inhibiting the growth of microorganisms.

Thickening agents that can be used include suspending agents, settling agents, gel forming agents, bulking agents, etc.

In a preferred embodiment, the rice bran yogurt according to the present invention contains, for example, honey, malt, glycerin, red ginseng, Cornus officinalis, Bokryeong, Rehmannia glutinosa, Acanthopanax, Cordyceps sinensis, grapefruit extract, licorice, pulse medicinal leaf powder, Western mountain lion extract, and St. John's wort. , selenium yeast, vitamin C, citric acid, nicotinic acid, sodium benzoate, aspartame, saccharin, pectin, malitol, sorbitol, xylitol, guar gum, skim milk powder, and oligosaccharides to add preference or taste. It can be increased. It is appropriate to use them in an amount of about 50 to 80% based on the total weight of the composition of the present invention.

(Example)

Hereinafter, the present invention will be described in more detail based on the following examples. These examples are presented for the purpose of more easily explaining the present invention, and the present invention is not limited by these examples, but can be substituted or changed to other equivalent embodiments without departing from the technical spirit of the present invention. It will be clear to those skilled in the art that this invention can be done.

Example 1: Isolation of lactic acid bacteria from Cheonggukjang

After diluting commercially purchased cheonggukjang with peptone water in the range of 10 ^-1 to 10 ^-8 , 0.1 mL of the dilution was dispensed and mixed with BCP medium [0.002% Bromocresol purple (BCP) (Sigma Chemical Co. St. Louis, USA). The bacteria were activated by repeated culturing twice for 48 hours at 37°C in [MSS medium supplemented]. Among the resulting colonies, those that did not form rings and were dark yellow were selected as primary candidates for lactic acid bacteria strains and isolated. The characteristics of the grown bacteria are shown in Figure 3. Figure 3 is a diagram confirming the growth of lactic acid bacteria using BCP medium.

Colonies selected as primary candidates were cultured in MRS (Difco, Detroit, MI, USA) broth supplemented with 1% arginine at 37°C for 48 hours, and the ability to produce ornithine was examined using TLC, and the results were reported. It is shown in Figure 4. Figure 4 is a graph showing ornithine activity (yellow) in which growth was confirmed by TLC.

TLC was performed using silica gel F ₂₅₄ , standard ornithine (Merck, Damstadt, Germany), and mobile phase (Butanol: Acetic acid: Dichoromethanol: water = 5:3:3:3). The measurement results showed that lactic acid bacteria cultured for 48 hours produced more ornithine.

Example 2: Preparation of rice bran yogurt

100 g of rice bran and 10 g of arginine were added to 1 L of distilled water and sterilized at 121°C for 20 minutes to obtain a rice bran extract. When the temperature of the autoclave reached 90~100℃, it stopped working and rice bran extract was added to sterilize it.

1 mL of the lactic acid bacteria strain confirmed to form ornithine in Example 1 was inoculated into 50 mL of MRS medium supplemented with 1% Arginine. After primary cultivation of the medium inoculated with the lactic acid bacteria strain at 37°C for 48 hours, the cultured medium was centrifuged at 3,500 RPM for 20 minutes to separate the lactic acid bacteria from the medium (MRS broth), and then the lactic acid bacteria isolated from the medium were sterilized. It was washed with water, 50 g of rice bran extract was added based on 1 g of the washed lactic acid bacteria, and secondary culture was performed at 37°C for 48 hours. Rice bran yogurt was prepared by placing 40 and 50 g of each secondary cultured rice bran extract in two sterilized glass bottles, adding 2 g of sugar and the remaining amount of skim milk to 100 g, and fermenting at 90-100 rpm at 37°C for 6 hours ( (see Figure 2).

Example 3: Preparation of rice bran yogurt

Rice bran yogurt was prepared according to Example 2, except that the lactic acid bacteria used were Pediococcus pentosaceus MAC-11 (KCCM11359P) isolated from Cheonggukjang.

Test Example 1: Analysis of antioxidant activity of rice bran yogurt

DPPH and amino acid extraction were performed on the yogurt prepared in Example 2 to confirm the antioxidant and ornithine contents of the yogurt.

Commercial yogurt, yogurt containing 2% sugar and 40% rice bran starter, and yogurt containing 50% rice bran starter with 2% sugar were freeze-dried to be used as samples, and vitamin C was used as a control. Each sample and vitamin C were quantified at 5 mg in an EP tube and then diluted by concentration with DW before use. After labeling on a 96 well plate, 200 ㎕ of 100% EtOH was dispensed for color correction, and 50 ㎕ of 100% EtOH was dispensed into the control group. 50㎕ of sample was dispensed into each of the color correction and detection groups, and 200㎕ of 0.2mM DPPH was dispensed into the control group and specimen and left at room temperature in the dark for 30 minutes. Absorbance was measured at 517 nm using TECAN, and the results are shown in Figure 5. Figure 5 is a graph showing the antioxidant activity of yogurt prepared using rice bran culture medium.

As confirmed from the results in Figure 5, the rice bran yogurt of the present invention was found to have superior antioxidant activity compared to commercial products.

Test Example 2: Polyphenol analysis of rice bran yogurt

Freeze-dried samples (commercial yogurt, yogurt containing 2% sugar, 40% rice bran starter, yogurt containing 50% rice bran starter, 2% sugar) were each weighed and diluted with DW, and 50㎕ of each concentration of sample was dispensed into ep tubes. Next, 900 ㎕ of 1% Na ₂ CO ₃ solution was dispensed quantitatively and then vortexed.

After mixing 50㎕ of Folin & Ciocalteu's phenol regent, leave in the dark for 30 minutes, measure absorbance at 760nm using TECAN, quantify the amount of polyphenol contained in the sample using a standard graph diluted by concentration, and then The results are shown in Figure 6. Figure 6 is a graph showing the polyphenol content of yogurt prepared using rice bran culture medium.

From the results in Figure 6, the rice bran yogurt of the present invention showed a higher polyphenol content compared to commercially purchased comparative products.

Test Example 3: Analysis of ornithine content in rice bran yogurt

Amino acids were extracted from the freeze-dried rice bran yogurt of Example 3 and ornithine content was analyzed. Put 200 mg of the sample into an EP tube, add 800 μL of free amino acid (methanol:chloroform:water=12:5:3) reagent, and centrifuge at 12,000 RPM for 15 min at 4°C to separate the supernatant.

After separating the supernatant, add 200 μL of chloroform and 400 μL of 3DW to the solid to extract excess amino acids, centrifuge at 12,000 RPM for 15 minutes at 4°C, combine the supernatants, filter, and run TLC to check ornithine content. , After developing the ornithine standard in advance, the size of the spot was measured to create a standard table, and the amount of ornithine in the sample was calculated using the created standard table. It was calculated using a graph with an R² value of 0.9 or higher, and the results are shown in Figures 7 and 8. Figure 7 is a photograph confirming the ornithine production rate of lactic acid bacteria using a TLC plate, and Figure 8 is a graph showing the ornithine standard.

As a result, yogurt containing 2% sugar and 40% rice bran starter was found to be 29 mg/mL, and yogurt containing 50% sugar 2% rice bran starter was 38 mg/mL (based on a 200 mg freeze-dried yogurt sample).

Test Example 4: Hangover relief test

The test subjects were 50 men as panel members who participated in the test. The experimental group (5 people) was made to drink the yogurt of Examples and Comparative Examples 1 hour after drinking. The control group (5 people) was not provided with any product. To ensure the accuracy of the experiment, the subjects were prohibited from drinking alcohol for 10 days prior to the experiment. Additionally, in order to equalize the level of intoxication, participants were asked to drink half a bottle (120 ml) of soju over 1 hour. The hangover evaluation items evaluated the degree to which a total of 5 hangovers - headache, nausea, thirst, fatigue, and nausea - were resolved on a 5-point scale. The results are shown in Table 2.

Evaluation items Example 2 Example 3 Comparative Example 1 headache 4.8±0.5 4.8±0.44 3.2±0.4 nausea 4.8±0.5 4.8±0.6 2.5±0.5 thirst 4.8±0.5 4.8±0.4 3.5±0.5 tired 4.8±0.5 4.8±0.5 2.9±0.4 Nausea 4.8±0.6 4.8±0.6 3.1±0.3

As a result, it was observed that the rice bran yogurt according to the present invention is effective in relieving hangover symptoms that appear after drinking. In particular, hangover symptoms did not appear compared to usual after drinking, and I was unable to eat breakfast due to my stomach feeling bad due to the hangover. It was found that the day after taking the yogurt according to the present invention, the stomach felt comfortable even after eating breakfast.

Test Example 5: Measurement of alcohol degrading enzyme (ADH) and acetaldehyde degrading enzyme (ALDH) activities

The products of the above examples and comparative examples were evaluated for alcohol decomposition enzyme (ADH) and acetaldehyde decomposition enzyme (ALDH) activities.

Alcohol decomposition enzyme (ADH) is an enzyme produced in the liver that decomposes alcohol to produce acetaldehyde. Acetaldehyde decomposition enzyme (ALDH) is an enzyme that decomposes acetaldehyde, a toxic substance, into acetic acid and water. The most important thing in relieving a hangover is activating the enzymes that break down alcohol. Additionally, it is important to quickly restore liver function so that the liver, which produces alcohol-degrading enzymes, can perform its normal role.

To evaluate the activity of alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH), the alcohol decomposition activity was measured for the samples of Examples 2 and 3 and Comparative Example using an alcohol and acetaldehyde analysis kit. The treatment group and control group (distilled water) of each sample were dissolved in DMSO (dimethyl sulfoxide) at a concentration of 10 ㎍/㎕ and used in the experiment. Alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (Acetaldehyde dehydrogenase) in all experimental groups were used in the experiment. The activity of ALDH) was measured by absorbance at 340 nm using an ultraviolet spectrophotometer. The activity of each sample was measured using an in vitro assay system and expressed as a relative rate to the control. The experimental results are shown in Table 3 below.

Relative enzyme activity (%) control group Example 2 Example 3 Comparative example ALD 100 159.71 158.35 86.43 ALDH 100 187.54 185.36 98.43

As a result, compared to the control (distilled water), the samples of the example showed higher ADH and ALDH activities than those of the comparative example, which confirms that there is a liver function protection effect when the sample is ingested before and after the ingestion of alcohol. .

Test Example 6: Sensory test

A sensory test was conducted on the yogurts of Examples 2 to 3 and Comparative Examples. The panel selected 30 trained inspectors and evaluated appearance, aroma, taste, and overall preference using the following 5-point scale method, averaged each value, and presented the results in Table 4 below. The evaluation criteria were 5 for very good, 4 for slightly good, 3 for average, 2 for poor, and 1 for very poor.

Evaluation items Example 2 Example 3 Comparative example exterior color 4.8±0.5 4.8±0.44 3.2±0.3 incense 4.9±0.3 4.8±0.6 2.3±0.5 taste 4.8±0.5 4.8±0.33 3.2±0.4 Comprehensive evaluation 4.8±0.3 4.8±0.4 2.7±0.5

As can be seen from the results in Table 4, it was confirmed that the rice bran yogurt product of the example of the present invention had an overall superior effect compared to the comparative example in terms of appearance, taste, and overall preference.

As described above, the rice bran yogurt according to the present invention not only has an increased ornithine content, but also reduces the amount of milk used, thereby reducing manufacturing costs. Moreover, because it is made into a product without discarding rice bran solids, the rice bran yogurt does not waste any residue in the rice bran. Nutrients can be consumed efficiently.

Although the present invention has been described above with reference to preferred embodiments, those skilled in the art can make various modifications and changes to the present invention without departing from the spirit and scope of the invention as set forth in the claims below. You will understand that it is possible.

Korean Culture Center of Microorganisms (KCCM) KCCM11359P 20130129

Claims (4)

a) preparing a rice bran medium by adding rice bran or rice bran extract and arginine to distilled water and sterilizing it at 121°C for 20 minutes;
b) repeatedly culturing the lactic acid bacteria strain isolated from fermented food in MRS medium to activate the bacteria;
c) inoculating the lactic acid bacteria strain confirmed to form ornithine into MRS medium supplemented with 1% arginine;
d) primary culturing the medium inoculated with the lactic acid bacteria strain at 37°C for 48 hours;
e) centrifuging the cultured medium at 3,500 RPM for 20 minutes to separate the lactic acid bacteria and the medium;
f) washing the lactic acid bacteria isolated from the medium with sterilized water;
g) Adding rice bran medium to the washed lactic acid bacteria and then secondary culturing at 37°C for 48 hours;
h) adding sugar and milk to the rice bran medium cultured with lactic acid bacteria and fermenting it at 37°C for 6 hours to produce rice bran yogurt;
i) packaging the prepared rice bran yogurt in a certain unit; and
j) A method of producing rice bran yogurt comprising the step of refrigerating the packaged rice bran yogurt. In claim 1,
The lactic acid bacteria are
a1) diluting the fermented food with peptone water;
a2) culturing the diluted solution with BCP medium;
a3) Isolating dark yellow colonies without forming rings from the culture medium; and
a4) Confirming the ornithine production ability of the isolated strain by TLC; A method for producing rice bran yogurt, characterized in that activation is confirmed by. The method of claim 1, wherein the lactic acid bacteria strain is a Pediococcus pentosaceus MAC-11 (KCCM11359P) lactic acid bacteria strain. Rice bran yogurt, characterized in that it is manufactured by the method according to any one of claims 1 to 3.