KR920003058B1 - Process for preparing vegetable ferment drink using micro organism - Google Patents

Abstract

A vegetable fermented drink is prepd. by (a) mixing 10-25 % gelatinized rice powder with soybean milk or grain powder suspension, (b) adding malt into the mixed soln., (c) saccharifying the obtd. soln. at 52 deg.C for 30 min., at 62 deg.C for 1 hr. and at 72 deg.C for 2 hrs., (d) filtering the saccharifyed soln. and sterilizing at 120 deg.C for 20 min, (e) innoculating the starter, Leuconostoc mesenteroides subsp. sikhae KCTC 8482P culture broth, into the sterilized soln., and (f) fermenting the innoculated soln. at 30 deg.C for 24 hrs to obtain the final product. The grain is soybean, rice, barley, wheat, corn, potato etc..

Description

Fermented Beverage of Vegetable Lactic Acid Bacteria Using Microorganisms

Figure 1 shows an example of a plant lactic acid bacteria beverage manufacturing process using the Leuconostoc mesenteroides-based lactic acid bacteria.

The present invention is a fruit from vegetable raw materials (soybean, rice, barley, wheat, corn, potatoes, sweet potatoes, etc.) using lactic acid bacteria of the Leuconostoc mesenteroides strain isolated from the traditional Korean fermented foods. It relates to a method for producing a flavored lactic acid bacteria beverage.

Since yogurt made from conventional milk has high content of animal fat and cholesterol and high calories, a growing consumer base avoids them. Accordingly, many studies on lactic acid bacteria beverages made from vegetable raw materials have been conducted for a long time. Many strains were used, and the resulting vegetable lactic acid beverages could not be commercialized due to poor flavor.

The present invention has found a bacterium of the Leuconostoc mesenteroides system having excellent flavor among the lactic acid bacteria isolated from the flounder prepared by mixing salted fish and rice, and established a process for producing a vegetable lactic acid bacteria beverage using the same.

Table 1 shows the morphological and physiological characteristics of the bacteria isolated from the flounder solution. The bacterium is spherical, paired or short-chained, partially anaerobic, forms small colonies in MRS and TGA agar media, has no ability to coagulate milk and can grow at pH 4.8.

TABLE 1

Lactobacillus Leuconostoc mesenteroidessubsp isolated from Fluke Crust. Morphological and Physiological Properties of sikhae

These properties are the same as those of Leuconostoc mesenteroides except that they can be grown at a salt concentration of 6.5%. Therefore, the bacteria were named as Leuconostoc mesenteroides subsp.sikhae (KCTC 84829, 1990. 3. 2. Deposited).

1 is an example of a process for producing a vegetable lactic acid bacteria beverage using the present lactic acid bacteria. The raw material may be a diabetic solution, an aqueous solution of dispersed grain flour or a soymilk mixture. When using soymilk or cereal flour dispersion solution, malt is added (grain: malt = 3: 1), and then saccharified at 50-70 degrees Celsius (50-70 ° C) for 1-5 hours before being filtered and used as fermentation medium. Aromatic fermentation broth when inoculated with 1-5% of Leuconostoc mesenteroides subsp.sikhae grown in MRS medium and other growth media of lactic acid bacteria and incubated at 20-37 ℃ for 24-28 hours. Can be obtained.

Product final pH and viable cell number of the lactic acid bacteria beverage made by mixing rice and soy milk as above is shown in Table 2, and the content of sugar and organic acid is shown in Table 3.

TABLE 2

Comparison of final pH and viable cell count between Leuconostoc mesenteroides subsp.sikhae and lactobacillus for the production of yogurt

TABLE 3

Comparison of Sugar and Organic Acid Contents in Rice Yogurt by HPLC Analysis

Leuconostoc mesenteroides subsp sikhae has a higher final pH compared to other lactic acid bacteria and the final viable cell count does not drop significantly. In particular, the toxin production, which is not produced by other bacteria, is produced, which shows a characteristic fruit flavor. In the sensory test results, as shown in Table 4, all other lactic acid bacteria have a bad smell, but only Leuconostoc mesenteroides subsp.sikhae has a characteristic apple flavor.

TABLE 4

Flavor Evaluation of Rice Yogurt by Sensory Test

Example 1

10-25% luxury rice powder was added to the soymilk prepared by the conventional method, and malt oil was added to 1/3 of the rice flour, followed by 30 minutes at 52 ° C, 1 hour at 62 ° C, and 2 hours at 72 ° C. After sufficiently saccharified, the resultant was filtered through a filtration furnace for cheese production, and then sterilized by heating at 120 ° C. for 20 minutes. After cooling, 5% addition of Leuconostoc mesenteroides subsp.sikhae culture incubated in MRS medium or lactic acid bacteria growth medium was inoculated and incubated at 30 ° C for 24 hours. Homogenizing the entire fermentation broth results in staple yogurt.

Example 2

Glucose-containing sugar solution (1-5% W / W) is heat-sterilized at 121 ℃ for 20 minutes and then inoculated in the same manner as incubated to produce an apple flavored lactic acid bacteria drink.

Claims (2)

A method for producing a vegetable lactic acid bacteria beverage having fruit flavor using the new strain Ryuconostoc mesenteroides subsp.sikhae (KCTC 8482P, Mar. 2, 1990). Vegetable lactic acid bacteria beverage of claim 1 is liquid or staple vegetable yogurt.

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