KR101595014B1 - Method of fermented milk using lactobacillus - Google Patents

Method of fermented milk using lactobacillus Download PDF

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KR101595014B1
KR101595014B1 KR1020140020075A KR20140020075A KR101595014B1 KR 101595014 B1 KR101595014 B1 KR 101595014B1 KR 1020140020075 A KR1020140020075 A KR 1020140020075A KR 20140020075 A KR20140020075 A KR 20140020075A KR 101595014 B1 KR101595014 B1 KR 101595014B1
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reuteri
crude oil
producing
fermented milk
lactic acid
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KR20150099632A (en
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정후길
박종혁
허창기
최희영
오전희
양희선
김경희
최유진
이주희
문혜정
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재단법인 임실치즈과학연구소
임실군
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations

Abstract

본 발명은 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 L. reuteri 및 상업적 스타터를 동시에 접종하여 발효시키는 것을 특징으로 하는 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것이다.The present invention relates to a method for producing fermented milk using lactic acid bacteria producing galacto-oligosaccharides, and more particularly, to a method for producing fermented milk using lactic acid bacteria producing galactooligosaccharide, which comprises fermenting L. reuteri and commercial starter simultaneously by inoculating crude oil with crude starch And a method for producing the same.

Description

갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법{METHOD OF FERMENTED MILK USING LACTOBACILLUS}FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented milk using lactic acid bacteria producing galactooligosaccharide,

본 발명은 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것으로, 더욱 상세하게는 원유에 L. reuteri 및 ABT-5 스타터를 동시에 접종하여 발효시키는 것을 특징으로 하는 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법에 관한 것이다.The present invention relates to a method for producing fermented milk using lactic acid bacteria producing galactooligosaccharide, and more particularly, to a method for producing fermented milk using galactooligosaccharide-producing lactic acid bacteria, which comprises fermenting Lactobacillus reuteri and ABT- And a method for producing fermented milk.

갈락토올리고당(Galacto-Oligosaccharide)은 갈락토스를 주성분으로 하는 올리고당의 총칭으로 2~6개의 당이 결합된 것이 대부분이며 모유나 우유의 초유에 포함되어 있다. 올리고당 중 유일하게 동물성 유당을 사용한다. 올리고당은 소화흡수가 어려운 당류로서 현재 이용되는 올리고당에는 프락토올리고당, 대두올리고당, 말토올리고당, 갈락토올리고당, 이소말토올리고당, 자일로올리고당, 아가로올리고당 등이 있으며 갈락토올리고당은 콩이나 유청을 분리, 정제해 얻는 물질로 체내 분해율과 흡수율이 낮다. 갈락토올리고당은 장내에서 서식하고 있는 대표적인 유용균인 비피더스균 및 유산균을 선택적으로 증식시키고 유해세균을 억제한다. 갈락토올리고당은 몸안에서 거의 분해 흡수되지 않고 무사히 대장까지 도달해 유산균의 증식에 도움을 주며 대장균 같은 유해균들에게는 이용되지 않아 장 건강을 위한 선택적 이용성이 매우 높다.Galacto-Oligosaccharide (Galacto-Oligosaccharide) is a generic term of oligosaccharides composed mainly of galactose. It is mostly combined with 2 to 6 sugars and contained in milk or milk colostrum. Only the animal's lactose is used among the oligosaccharides. Oligosaccharides are sugars that are difficult to digest and absorb, and currently available oligosaccharides include fructooligosaccharides, soy oligosaccharides, maltooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, xylooligosaccharides, and agarooligosaccharides, and galactooligosaccharides , And it is a substance obtained by refining, and its decomposition rate and absorption rate are low. Galacto-oligosaccharides selectively inhibit the growth of bifidobacteria and lactic acid bacteria, which are typical bacteria in the intestines, and inhibit harmful bacteria. Galacto-oligosaccharides are almost not decomposed and absorbed in the body, reaching the large intestine safely and helping the growth of lactic acid bacteria, and they are not used for harmful bacteria such as Escherichia coli.

공개특허공보 제10-2013-0041953호(갈락토올리고당 함유 조성물 및 이것의 제조방법)Open Patent Publication No. 10-2013-0041953 (composition containing galactooligosaccharide and method for producing the same)

본 발명은 원유에 함유되어 있는 유당을 프로바이오틱스 유산균주를 이용하여 갈락토올리고당을 생성하고 이에 따른 발효유의 품질을 향상시키는 것을 목적으로 한다. The present invention aims at producing galactooligosaccharide using lactose contained in crude oil using probiotic lactic acid bacteria and improving the quality of fermented milk.

상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법은 원유 100중량부에 대하여 설탕 5~6중량부를 첨가하는 단계; 상기 설탕이 첨가된 원유를 90℃로 10분간 살균하는 단계; 상기 살균된 원유를 40℃로 냉각하는 단계; 상기 냉각된 원유에 갈락토올리고당 생성능이 있는 L. reuteri 및 공지의 상업적 스타터인 ABT-5를 동시에 접종하는 단계; 상기 L. reuteri 및 ABT-5가 접종된 원유를 1~4시간 동안 발효시키는 단계; 및 상기 발효된 원유를 10℃로 냉각시킨 후 포장하는 단계;를 포함하는 것을 특징으로 한다.
In order to accomplish the above object, the present invention provides a method for preparing fermented milk using lactic acid bacteria producing galacto-oligosaccharide, which comprises adding 5-6 parts by weight of sugar to 100 parts by weight of crude oil; Sterilizing the sugar-added crude oil at 90 DEG C for 10 minutes; Cooling the sterilized crude oil to 40 占 폚; Simultaneous inoculation of the cooled crude oil with L. reuteri capable of producing galactooligosaccharide and ABT-5, a known commercial starter; Fermenting the crude oil inoculated with L. reuteri and ABT-5 for 1 to 4 hours; And cooling the fermented crude oil to 10 캜 and packaging.

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본 발명에 따르면 갈락토올리고당 생성 유산균주를 이용하여 고품질의 발효유를 제공할 수 있다는 효과가 있다.According to the present invention, it is possible to provide a high-quality fermented milk using the lactic acid bacteria producing galacto-oligosaccharide.

도 1은 갈락토올리고당 생성능 TLC 분석결과
도 2는 본 발명에 따른 갈락토올리고당 생성유산균주를 이용한 발효유의 제조공정도.
도 3은 본 발명의 일실시예에 따라 L. reuteri가 접종된 발효유의 발효시간에 따른 pH의 변화.
도 4는 본 발명의 일실시예에 따라 L. reuteri가 접종된 발효유의 발효시간에 따른 유산균수의 변화.1 shows the results of TLC analysis of galactooligosaccharide production ability
FIG. 2 is a process for producing fermented milk using lactic acid bacteria producing galactooligosaccharide according to the present invention. FIG.
FIG. 3 is a graph showing changes in pH of fermented milk inoculated with L. reuteri according to fermentation time according to an embodiment of the present invention.
FIG. 4 is a graph showing changes in the number of lactic acid bacteria according to fermentation time of fermented milk inoculated with L. reuteri according to an embodiment of the present invention.

이하, 첨부된 도면을 참조하면서 본 발명에 따른 갈락토올리고당 생성유산균주를 이용한 발효유의 제조방법에 대하여 설명하면 다음과 같다. Hereinafter, a method for producing fermented milk using the lactic acid bacteria producing galactooligosaccharide according to the present invention will be described with reference to the accompanying drawings.

본 발명에 따른 갈락토올리고당 생성유산균주를 이용한 발효유의 제조방법은, 원유에 L. reuteri 및 상업적 스타터를 동시에 접종하여 발효시키는 것을 특징으로 하며, 더욱 상세하게는 원유 100중량부에 대하여 설탕 5~6중량부를 첨가하는 단계와; 상기 설탕이 첨가된 원유를 90℃로 10분간 살균하는 단계와; 상기 살균된 원유를 40℃로 냉각하는 단계와; 상기 냉각된 원유에 L. reuteri 및 ABT-5를 접종하는 단계와; 상기 원유를 1~4시간 동안 발효시키는 단계와; 상기 발효된 원유를 10℃로 냉각시킨 후 포장하는 단계;로 이루어지는 것을 특징으로 한다.
The method for producing fermented milk using the lactic acid bacteria producing galacto-oligosaccharide according to the present invention is characterized in fermenting the crude oil by simultaneously inoculating L. reuteri and a commercial starter. More specifically, 6 parts by weight; Sterilizing the sugar-added crude oil at 90 DEG C for 10 minutes; Cooling the sterilized crude oil to 40 < 0 >C; Inoculating said cooled crude oil with L. reuteri and ABT-5; Fermenting the crude oil for 1 to 4 hours; Cooling the fermented crude oil to 10 ° C, and packaging the fermented milk.

1. 갈락토올리고당 생성균주 스크리닝1. Screening for strain producing galacto-oligosaccharides

갈락토올리고당 생성균주 스크리닝은 건강기능식품공전에 등록되어 있는 프로바이오틱스 유산균주를 우선적으로 선정하여 갈락토올리고당의 생성능력이 있는 균을 선택하였다. 건강기능식품공전에 등록되어 있는 프로바이오틱스균은 Lactobacillus속 12종, Lactococcus속 1종, Entrococcus속 2종, Streptococcus속 1종, Bifidobacterium속 4종이 등록되어있으며(표 4), 이중 Bifidobacterium bifidum, Bifidobacterium breve , Bifidobacterium longum , Lactobacillus acidophillus , Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus casei, Lactobacillus helveticus , Lactobacillus planatarum , Lactobacillus rhamnosus, Leuconostoc lactis , Streptococcus thermophilus을 우선적으로 선정하여 갈락토올리고당 생성 능력을 비교하였다. 위의 유산균주는 MRS broth 에 24시간 배양하여 각 균마다 1.0x108CFU/mL으로 조정한 다음 멸균된 원유에 1mL씩 분주하였다. In order to screen for the production of galacto - oligosaccharides, probiotic lactobacillus strains registered in the Health Functional Food Code were selected preferentially and bacteria with the ability to produce galacto - oligosaccharides were selected. Among the probiotic bacteria that are registered in the Health Functional Food Program , 12 species of Lactobacillus species, 1 species of Lactococcus species, 2 species of Entrococcus species, 1 species of Streptococcus species and 4 species of Bifidobacterium genus are registered (Table 4), and Bifidobacterium bifidum, Bifidobacterium breve , Bifidobacterium longum , Lactobacillus acidophillus , Lactobacillus delbrueckii subsp. bulgaricus , Lactobacillus casei, Lactobacillus helveticus , Lactobacillus planatarum , Lactobacillus rhamnosus, Leuconostoc lactis , Streptococcus Thermophilus was selected as a preference to compare the ability to produce galactooligosaccharides. The above lactic acid bacteria were cultured in MRS broth for 24 hours, adjusted to 1.0 × 10 8 CFU / mL for each strain, and then dispensed in 1 mL each to sterilized crude oil.

표 1은 건강기능식품의 기준 및 규격에 등록되어 있는 프로바이오틱스(식품의약품안전처 고시 제2013-217호)이다.Table 1 lists the probiotics (Food and Drug Administration Notice No. 2013-217), which is registered in standards and specifications for health functional foods.

속genus 종류Kinds LactobacillusLactobacillus L. L. acidophilusacidophilus , L. , L. caseicasei , L. , L. gasserigasseri , L. , L. delbrueckiidelbrueckii sspssp ..
bulgaricusbulgaricus , L. , L. helveticushelveticus , L. , L. fermentumfermentum , L. , L. paracaseiparacasei ,,
L. L. plantarumplantarum , L. , L. reuterireuteri , L. , L. rhamnousrhamnous , L. , L. salivariussalivarius LactococcusLactococcus LcLc . . lactislactis EnterococcusEnterococcus E. E. faeciumfaecium , E. , E. faecalisfaecalis StreptococcusStreptococcus S. S. thermophilusthermophilus BifidobacteriumBifidobacterium B. B. bifidumbifidum , B. , B. brevebreve , B. , B. longumlongum , B. , B. animalisanimalis sspssp . . lactislactis

표 2는 본 발명의 실험에 사용된 프로바이오틱스 유산균 종류이다Table 2 shows the types of probiotic lactic acid bacteria used in the experiment of the present invention

군group 미생물명Microorganism name 1One BifidobacteriumBifidobacterium bifidumbifidum 22 BifidobacteriimBifidobacterium brevebreve 33 BifidobacteriumBifidobacterium longumlongum 44 LactobacillusLactobacillus acidophillusacidophilus 55 LactobacillusLactobacillus delbrueckiidelbrueckii subspsubsp . . bulgaricusbulgaricus 66 LactobacillusLactobacillus caseicasei 77 LactobacillusLactobacillus helveticushelveticus 88 LactobacillusLactobacillus planatarumplanatarum 99 LactobacillusLactobacillus rhamnosusrhamnosus 1010 LeuconostocLeuconostoc lactislactis 1111 StreptococcusStreptococcus thermophilusthermophilus 1212 LactobacillusLactobacillus reuterireuteri

첨가된 프로바이오틱스 유산균주에 따른 원유내 유산균 증식 정도를 측정한 결과(표 3 참조) B. bifidum , B. breve , B. longum , L. acidophillus , L. delbruekii subsp . bulgaricus , L. casei , L. helveticus , L. planatarum , L. rhamnosus , Leu . lactis , S. thermophilus , L. reuteri은 배양 12시간 후 각각 1.12x107, 2.41x106, 1.20x106, 5.60x106, 7.80x105, 2.30x107, 6.70x106, 8.70x106, 9.50x106, 4.30x106, 8.80x106 및 1.15x106 CFU/mL로 나타났으며, 24시간 후에는 서서히 증가하여 각각 5.40x108, 4.90x106, 5.50x106, 1.23x108, 1.01x106, 4.00x108, 1.39x107, 6.50x106, 1.15x108, 9.60x107, 8.90x107 및 1.32x108 CFU/mL로 증가하였다. B. bifidum , B. breve , B. longum , L. acidophillus , L. delbruekii subsp . , And B. bifidum were tested for the degree of propagation of lactic acid bacteria in crude oil according to the addition of probiotic lactic acid bacteria (see Table 3) . bulgaricus , L. casei , L. helveticus , L. planatarum , L. rhamnosus , Leu . lactis , S. thermophilus , and L. reuteri were incubated for 12 hours after incubation at 1.12x10 7 , 2.41x10 6 , 1.20x10 6 , 5.60x10 6 , 7.80x10 5 , 2.30x10 7 , 6.70x10 6 , 8.70x10 6 , 9.50x10 6 4.30 × 10 6 , 8.80 × 10 6 and 1.15 × 10 6 CFU / mL. After 24 hours, it gradually increased to 5.40 × 10 8 , 4.90 × 10 6 , 5.50 × 10 6 , 1.23 × 10 8 , 1.01 × 10 6 , 8, 1.39x10 7, 6.50x10 6, 1.15x10 8, 9.60x10 7, and was increased to 8.90x10 7 1.32x10 8 CFU / mL.

원유에 유산균을 접종하고 24시간 후의 유당을 분석한 결과, B. bifidum , B. breve , B. longum , L. acidophillus, L. delbrueckii subsp . bulgaricus , L. casei , L. helveticus , L. planatarum , L. rhamnosus, Leu . lactis , S. thermophilus , L. reuteri은 각각 3.8, 4.0, 4.0, 3.9, 4.1, 3.3, 3.6, 3.9, 3.5, 3.8, 3.3 및 3.0%를 나타내 모든 실험구에서 유당을 사용한 것으로 나타났으며, L. reuteri균이 가장 우수하였다. 또한, 갈락토올리고당 생성능은 유당분해능이 우수한 L. casei , L. helveticus , L. rhamnosus, S. thermophilus , L. reuteri을 TLC로 분석한 결과 L. reuteri균이 가장 우수한 것으로 나타났다. Lactic acid bacteria were inoculated in crude oil and analyzed for lactose after 24 hours. As a result, B. bifidum , B. breve , B. longum , L. acidophillus, L. delbrueckii subsp . bulgaricus , L. casei , L. helveticus , L. planatarum , L. rhamnosus, Leu . lactis, S. thermophilus, L. reuteri was to have appeared with the lactose in all experimental represented 3.8, 4.0, 4.0, 3.9, 4.1, 3.3, 3.6, 3.9, 3.5, 3.8, 3.3 and 3.0%, respectively, L the reuteri strains were best. Also, galactose oligosaccharide producing ability was found to have the best results L. reuteri strain analysis of the L. casei, L. helveticus, L. rhamnosus , S. thermophilus, L. reuteri lactose excellent resolution by TLC.

표 3은 첨가된 프로바이오틱스 유산균주에 따른 원유내 유산균 증식 정도를 측정한 결과이다.Table 3 shows the results of measuring the degree of propagation of lactic acid bacteria in crude oil according to the addition of probiotic lactic acid bacteria.


생균수(Viable cell count)Viable cell count 00 6시간6 hours 12시간12 hours 18시간18 hours 24시간24 hours B. B. bifidumbifidum 5.30x105 5.30x10 5 8.80x106 8.80x10 6 1.12x107 1.12x10 7 6.50x107 6.50x10 7 5.40x108 5.40x10 8 B. B. brevebreve 7.80x105 7.80x10 5 1.31x106 1.31x10 6 2.41x106 2.41x10 6 3.30x106 3.30x10 6 4.90x106 4.90x10 6 B. B. longumlongum 6.10x105 6.10x10 5 9.50x105 9.50x10 5 1.20x106 1.20x10 6 3.31x106 3.31x10 6 5.50x106 5.50x10 6 L. L. acidophillusacidophilus 6.50x105 6.50x10 5 8.20x105 8.20x10 5 5.60x106 5.60x10 6 9.50x107 9.50x10 7 1.23x108 1.23x10 8 L. L. subspsubsp . . bulgaricusbulgaricus ,, 2.51x105 2.51x10 5 6.50x105 6.50x10 5 7.80x105 7.80x10 5 9.60x105 9.60x10 5 1.01x106 1.01x10 6 L. L. caseicasei 7.10x105 7.10x10 5 8.30x106 8.30x10 6 2.30x107 2.30x10 7 4.60x107 4.60x10 7 4.00x108 4.00x10 8 L. L. helveticushelveticus 2.38x105 2.38x10 5 1.14x105 1.14x10 5 6.70x106 6.70x10 6 8.30x106 8.30x10 6 1.39x107 1.39x10 7 L. L. planatarumplanatarum 3.10x105 3.10x10 5 5.80x105 5.80x10 5 8.70x106 8.70x10 6 2.15x106 2.15x10 6 6.50x106 6.50x10 6 L. L. rhamnosusrhamnosus 2.85x105 2.85x10 5 4.10x105 4.10x10 5 9.50x106 9.50x10 6 5.80x107 5.80x10 7 1.15x108 1.15x10 8 LeuLeu . . lactislactis 3.20x105 3.20x10 5 3.50x105 3.50x10 5 4.30x106 4.30x10 6 3.20x107 3.20x10 7 9.60x107 9.60x10 7 S. S. thermophilusthermophilus 1.59x105 1.59x10 5 5.90x106 5.90x10 6 8.80x106 8.80x10 6 5.50x107 5.50x10 7 8.90x107 8.90x10 7 L. L. reuterireuteri 4.10x105 4.10x10 5 9.70x105 9.70x10 5 1.15x106 1.15x10 6 2.10x107 2.10x10 7 1.32x108 1.32x10 8

표 4는 37℃에서 프로바이오틱스를 이용하여 원유의 유당 변화를 측정한 결과이다.Table 4 shows the results of measuring lactose change of crude oil using probiotics at 37 ° C.


유당Lactose 00 6시간6 hours 12시간12 hours 18시간18 hours 24시간24 hours 갈락토올리고당Galactooligosaccharide B. B. bifidumbifidum 4.84.8 4.54.5 4.04.0 3.93.9 3.83.8 ×× B. B. brevebreve 4.84.8 4.64.6 4.34.3 4.34.3 4.04.0 ×× B. B. longumlongum 4.84.8 4.64.6 4.34.3 4.24.2 4.04.0 ×× L. L. acidophillusacidophilus 4.84.8 4.44.4 4.24.2 3.73.7 3.93.9 ×× L.L. subspsubsp . . bulgaricusbulgaricus ,, 4.84.8 4.64.6 4.54.5 4.34.3 3.13.1 ×× L. L. caseicasei 4.84.8 4.24.2 3.83.8 3.53.5 3.33.3 ×× L. L. helveticushelveticus 4.84.8 4.54.5 4.24.2 3.93.9 3.63.6 ×× L. planatarumL. planatarum 4.84.8 4.54.5 4.34.3 4.04.0 3.93.9 ×× L. L. rhamnosusrhamnosus 4.84.8 4.34.3 4.14.1 3.83.8 3.53.5 ○○ LeuLeu . . lactislactis 4.84.8 4.44.4 4.24.2 3.83.8 3.83.8 ×× S. S. thermophilusthermophilus 4.84.8 4.34.3 4.14.1 3.53.5 3.33.3 ○○ L. L. reuterireuteri 4.84.8 4.24.2 3.83.8 3.23.2 3.03.0 ○○

2. L. reuteri를 이용한 발효유 제조2. Production of fermented milk using L. reuteri

L. reuteri와 상업적 스타터와의 상호 상승 및 길항 연구Mutual Rise and Antagonism between L. reuteri and Commercial Starter

상업적 균주(ABT-5)와 L. reuteri를 각각 탈지유(skim milk)에 1차 배양하여 유산균수를 측정한 결과 상업적 스타터(ABT-5) 및 L. reuteri는2.5~2.8x108CFU/mL로 나타났고, 상업적 균주(ABT-5)와 L. reuteri를 혼합배양할 경우에도 1.3x109으로 증식하여 발효유 제조시 L. reuteri를 추가 혼합할 경우에도 발효유 제조에는 문제가 없을 것으로 사료된다. Commercial strain (ABT-5) and the L. reuteri each of skim milk (skim milk) in a primary culture results in a commercial starter (ABT-5) and L. reuteri measure the number of lactic acid bacteria is 2.5 ~ 2.8x10 8 CFU / mL , And when the commercial strain (ABT-5) and L. reuteri were mixed, it was also increased to 1.3 × 10 9 , and the fermented milk production would not be affected even if L. reuteri was further added in the fermented milk production.

표 5는 기능성 유산균주(L. reuteri) 및 상업적 유산균주(ABT-5)의 탈지유(skim milk)에의 배양 특성이다.Table 5 shows the culturing characteristics of functional lactic acid bacteria (L. reuteri) and commercial lactic acid bacteria (ABT-5) to skim milk.

구분division 유산균수(CFU/mL)Number of lactic acid bacteria (CFU / mL) 비고Remarks L. L. reuterireuteri 2.8x108 2.8 x 10 8 ABT-5ABT-5 2.5x108 2.5x10 8 L. reuteri+ABT-5 L. reuteri + ABT-5 1.3x109 1.3x10 9

본 발명의 일실시예에 따른 L. reuteri를 이용하여 제조한 발효유의 제조공정을 도 2를 참조하여 설명한다. A process for producing fermented milk using L. reuteri according to an embodiment of the present invention will be described with reference to FIG.

<실시예><Examples>

원유 100중량부에 대하여 설탕 5.5중량부를 첨가한 다음 90℃로 10분간 살균하였다.5.5 parts by weight of sugar was added to 100 parts by weight of crude oil, and the mixture was sterilized at 90 DEG C for 10 minutes.

다음으로, 상기 살균된 원유를 40℃로 냉각하고, 상기 냉각된 원유에 L. reuteri 및 ABT-5를 동시에 접종하였다.Next, the sterilized crude oil was cooled to 40 DEG C, and the cooled crude oil was simultaneously inoculated with L. reuteri and ABT-5.

이후, 상기 원유를 1~4시간 동안 발효시킨 다음 10℃로 냉각시켜 본 발명의 일실시예에 따른 L. reuteri를 이용하여 발효유의 조성하였다.
Thereafter, the crude oil was fermented for 1 to 4 hours and then cooled to 10 ° C to prepare fermented milk using L. reuteri according to an embodiment of the present invention.

3. 기능성 유산균주를 이용하여 제조한 발효유제품의 품질특성3. Quality characteristics of fermented milk products manufactured by using functional lactic acid bacteria

본 발명의 최종목표는 L. reuteri가 최종제품인 발효유의 맛과 향, 조직감에 영향을 주지 않으면서 최종적으로 제품 내에 108CFU/mL 이상 증식되어 기능성을 발현될 수 있도록 제조하였다. The ultimate goal of the present invention is to produce L. reuteri which can proliferate more than 10 8 CFU / mL in the final product without affecting taste, flavor and texture of fermented milk.

배양시간에 따른 pH는 4시간 이내에 pH 4.7로 떨어져 L. reuteri가 ABT-5의 발효과정을 간섭하지 않는 것으로 나타났다. 최종 제품의 pH는 4.6, 유산균수는 1.5x109CFU/mL 이었으며, 4℃에서 2주간 저장 후에도 변화가 없는 것으로 나타나 기능성 유산균첨가에 의한 품질 변화는 없는 것으로 판단된다.The pH during the incubation time fell to pH 4.7 within 4 hours, indicating that L. reuteri did not interfere with the fermentation process of ABT-5. The pH of the final product was 4.6 and the number of lactic acid bacteria was 1.5 × 10 9 CFU / mL. There was no change after storage for 2 weeks at 4 ℃.

제조된 요쿠르트를 숙성기간별 색, 향, 맛을 5점 척도법을 이용하여 관능평가를 실시하였다. 기능성 균주 및 상업적 스타터와의 농도비는 1:1일 경우 관능적 특성이 우수하였다. The sensory evaluation of the yogurt was performed using the five - point scale method. The sensory characteristics were excellent when the concentration ratio of functional strain and commercial starter was 1: 1.

표 6 내지 8은 L. reuteri를 이용하여 제조한 발효유의 관능적 특성이다.Tables 6 to 8 show the sensory characteristics of fermented milk prepared using L. reuteri .

색color 0 day0 day 3 days3 days 6 days6 days 상업적 스타터 + L. reuteri Commercial starter + L. reuteri 4.5±0.54.5 ± 0.5 4.6±0.44.6 ± 0.4 4.5±0.94.5 ± 0.9

향incense 0 day0 day 3 days3 days 6 days6 days 상업적 스타터 + L. reuteri Commercial starter + L. reuteri 4.2±0.84.2 ± 0.8 4.5±0.74.5 ± 0.7 4.8±0.74.8 ± 0.7

맛flavor 0 day0 day 3 days3 days 6 days6 days 상업적 스타터 + L. reuteriCommercial starter + L. reuteri 4.3±0.74.3 ± 0.7 4.4±1.04.4 ± 1.0 4.6±0.64.6 ± 0.6

Claims (3)

원유 100중량부에 대하여 설탕 5~6중량부를 첨가하는 단계;
상기 설탕이 첨가된 원유를 90℃로 10분간 살균하는 단계;
상기 살균된 원유를 40℃로 냉각하는 단계;
상기 냉각된 원유에 갈락토올리고당 생성능이 있는 L. reuteri 및 공지의 상업적 스타터인 ABT-5를 동시에 접종하는 단계;
상기 L. reuteri 및 ABT-5가 접종된 원유를 1~4시간 동안 발효시키는 단계; 및
상기 발효된 원유를 10℃로 냉각시킨 후 포장하는 단계;를 포함하는 것을 특징으로 하는 갈락토올리고당 생성 유산균주를 이용한 발효유의 제조방법.

Adding 5 to 6 parts by weight of sugar to 100 parts by weight of crude oil;
Sterilizing the sugar-added crude oil at 90 DEG C for 10 minutes;
Cooling the sterilized crude oil to 40 占 폚;
Simultaneous inoculation of the cooled crude oil with L. reuteri capable of producing galactooligosaccharide and ABT-5, a known commercial starter;
Fermenting the crude oil inoculated with L. reuteri and ABT-5 for 1 to 4 hours; And
And cooling the fermented crude oil to 10 캜 and packaging the fermented milk. The method for producing fermented milk using the lactic acid bacteria producing galacto-oligosaccharide according to claim 1,

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