KR102514871B1 - Fermented paste with increased sweet flavor and manufacturing method thereof - Google Patents
Fermented paste with increased sweet flavor and manufacturing method thereof Download PDFInfo
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- KR102514871B1 KR102514871B1 KR1020200153409A KR20200153409A KR102514871B1 KR 102514871 B1 KR102514871 B1 KR 102514871B1 KR 1020200153409 A KR1020200153409 A KR 1020200153409A KR 20200153409 A KR20200153409 A KR 20200153409A KR 102514871 B1 KR102514871 B1 KR 102514871B1
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- fermented
- lactic acid
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- acid bacteria
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
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- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims abstract description 29
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 23
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A23Y2220/13—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 명세서에는 달콤한 향이 증진된 발효 페이스트 및 이의 제조 방법이 개시된다. 일 측면에서 본 개시의 발효 페이스트는 달콤한 향을 나타내는 퓨라네올(furaneol)의 함량이 높으므로 이를 포함하는 식품은 향미가 우수하다. 또한, 상기 발효 페이스트는 이러한 향미를 오랫동안 일정하게 유지하여 여러 가지 식품에 폭넓게 응용될 수 있다.Disclosed herein is a fermented paste with enhanced sweet flavor and a manufacturing method thereof. In one aspect, since the fermented paste of the present disclosure has a high content of furaneol exhibiting a sweet fragrance, a food containing the fermented paste has excellent flavor. In addition, the fermented paste maintains such a constant flavor for a long time and can be widely applied to various foods.
Description
본 명세서는 달콤한 향이 증진된 발효 페이스트 및 이의 제조 방법에 관한 것이다.The present specification relates to a fermented paste with enhanced sweet flavor and a method for preparing the same.
빵을 주식으로 하는 서양에는 빵에 발라먹는 잼이나 스프레드가 다양하게 존재하며 빵을 먹는 방법 또한 다양하다. 동양과 서양의 식문화의 교류가 활발해지면서 동양에서도 빵을 섭취하게 되었으며, 그에 따라 잼의 소비도 많아 졌다.In the West, where bread is the staple food, there are various jams and spreads that can be spread on bread, and there are also various ways to eat bread. As the exchange of food culture between the East and the West became active, bread was consumed in the East as well, and the consumption of jam increased accordingly.
잼은 과일을 장기보관하기 위한 목적으로 다량의 설탕을 사용하며 이에 칼로리가 매우 높은 것이 문제점으로 지적되고 있다. 최근 국내 잼시장 규모가 줄고 있는데 이는 소비자의 건강에 대한 관심이 높아지면서 당류섭취를 줄여야 한다는 인식 때문으로 파악된다. 건강을 고려하는 소비자를 위하여 당을 줄인 과일잼이 판매되고 있으나, 소비자는 당을 줄인 과일잼이 기존 잼 보다 맛이 없다는 지적과 동시에 당함량이 기존 보다 낮다고 해서 직접 구입까지 연결되지는 않는 것으로 나타났다. 이에 따라 과일잼이나 스프레드류에서 단순히 당의 함량을 줄인 잼보다는 당의 함량이 적으면서도 달콤한 향은 살아있는 잼의 개발이 필요한 실정이다.Jam uses a large amount of sugar for the purpose of long-term storage of fruits, and it is pointed out as a problem that the calories are very high. Recently, the size of the domestic jam market is decreasing, which is believed to be due to the perception that sugar intake should be reduced as consumers' interest in health increases. Fruit jam with reduced sugar is being sold for health-conscious consumers, but consumers pointed out that fruit jam with reduced sugar is not as tasty as the existing jam, and at the same time, it was found that the lower sugar content did not lead to direct purchase. . Accordingly, it is necessary to develop a jam with a sweet flavor and a low sugar content, rather than a jam in which the sugar content is simply reduced in fruit jams or spreads.
일 측면에서, 본 발명은 달콤한 향이 증가되면서도, 이러한 향미를 오랫동안 일정하게 유지되어 여러 가지 식품에 폭넓게 응용될 수 있는 발효 페이스트 및 이의 제조 방법을 제공하고자 한다.In one aspect, the present invention is to provide a fermented paste and a method for producing the same that can be widely applied to various foods by maintaining a constant flavor for a long time while increasing the sweet flavor.
상기 목적을 달성하기 위하여, 본 발명은 일 측면에 있어서 과채의 유산균 발효물을 포함하는 발효 페이스트를 제공한다.In order to achieve the above object, the present invention provides a fermented paste containing a lactic acid bacteria fermented product of fruits and vegetables in one aspect.
일 측면에서 본 발명은 과채를 혼합하는 혼합단계; 혼합단계에서 수득된 혼합물에 유산균을 접종하여 발효시키는 발효단계를 포함하는 발효 페이스트의 제조 방법을 제공한다.In one aspect, the present invention includes a mixing step of mixing fruits and vegetables; It provides a method for producing a fermentation paste comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step.
일 측면에서, 본 발명에 따른 발효 페이스트는 달콤한 향을 나타내는 퓨라네올을 높은 함량으로 포함하여 달콤한 향미가 우수한 식품을 제공할 수 있다. In one aspect, the fermented paste according to the present invention contains a high content of furaneol exhibiting a sweet flavor, and thus can provide a food with excellent sweet flavor.
일 측면에서, 본 발명에 따른 발효 페이스트는 과채를 사용하기 때문에 당함량이 낮아 칼로리가 낮고, 과채의 건강적 측면을 살릴 수 있어 건강지향적이다.In one aspect, the fermented paste according to the present invention uses fruits and vegetables, so it has low sugar content and low calories, and is health-oriented because it can save the health aspects of fruits and vegetables.
도 1은 본 발명의 일 측면에 따른 발효 페이스트의 향기성분을 분석한 그래프이다.1 is a graph analyzing aroma components of a fermented paste according to an aspect of the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
일 측면에서, 본 발명은 과채의 유산균 발효물을 포함하고, 상기 과채는 유리당을 포함하는 과채이며, 상기 유산균은 유리당을 퓨라네올(furaneol)로 전환시키는 유산균이며, 상기 발효물은, 발효물 총 중량을 기준으로 퓨라네올을 500 내지 1,500 μg/kg으로 포함하는 발효 페이스트를 제공한다.In one aspect, the present invention includes a lactic acid bacteria fermented product of fruits and vegetables, wherein the fruit and vegetable are fruits and vegetables containing free sugars, the lactic acid bacteria are lactic acid bacteria that convert free sugars into furaneol, and the fermented product is a fermented product Provided is a fermented paste containing 500 to 1,500 μg/kg of furaneol based on the total weight.
본 명세서에서 퓨라네올(furaneol)은 하기의 화학식 1로 표현될 수 있는 2,5-디메틸-4-하이드록시-3(2H)-퓨라논(2,5-dimethyl-4-hydroxy-3(2H)-furanone)이다. 이러한 퓨라네올은 낮은 농도에서는 딸기향과 같은 향을 내며, 보다 농축된 농도에서는 카라멜과 같은 향을 낸다. 퓨라네올은 그 전구물질이 수크로스(sucrose), 글루코스(glucose), 프럭토스(fructose), 람노오스(rhamnose) 등과 같은 유리당이다.In the present specification, furaneol is 2,5-dimethyl-4-hydroxy-3 (2H) -furanone (2,5-dimethyl-4-hydroxy-3 ( 2H)-furanone). Such furaneol has a strawberry-like flavor at low concentrations, and a caramel-like flavor at more concentrated concentrations. The precursors of furaneol are free sugars such as sucrose, glucose, fructose, and rhamnose.
[화학식 1][Formula 1]
본 명세서에서 "과채"는 과일과 채소를 아울러 이르는 용어를 의미한다.In the present specification, "fruit and vegetable" means a term that includes both fruits and vegetables.
본 명세서에서 "채소"는 식용 가능한 식물로서, 그 잎, 줄기, 뿌리, 열매 등을 식용할 수 있는 식물을 의미한다.As used herein, "vegetable" refers to a plant that is edible, and its leaves, stems, roots, fruits, and the like are edible.
예시적인 일 구현예에서, 상기 발효물의 산도는 0.5 내지 1.5%일 수 있으며, 바람직하게는 0.8 내지 1.2 %일 수 있다.In an exemplary embodiment, the acidity of the fermented product may be 0.5 to 1.5%, preferably 0.8 to 1.2%.
본 명세서에서 "산도"는 하기 수학식 1을 통하여 계산될 수 있는 것으로서, 측정하고자 하는 산의 종류에 따라 적정산도 계수를 대입하여 구할 수 있다.In the present specification, "acidity" can be calculated through Equation 1 below, and can be obtained by substituting a titratable acidity coefficient according to the type of acid to be measured.
[수학식 1][Equation 1]
본 발명의 일 측면에서는 유산균이 만들어내는 젖산을 측정 하므로 적정산도 계수로서 젖산의 계수인 0.009를 이용하여 산도를 구할 수 있다. 이러한 산도는 pH와는 다른 것으로서 식품의 산미 및 감칠맛과 관련이 있으며, 인산, 유기산, 아미노산 또는 펩타이드와 같은 물질이 관여하는 것을 의미한다.In one aspect of the present invention, since lactic acid produced by lactic acid bacteria is measured, acidity can be obtained using 0.009, which is the coefficient of lactic acid, as a titratable acidity coefficient. This acidity is different from pH and is related to the acidity and umami of food, and means that substances such as phosphoric acid, organic acids, amino acids, or peptides are involved.
예시적인 일 구현예에서, 상기 발효물에 포함된 테르펜(terpene) 및 휘발성 황화합물의 중량비는 1: 0.5 내지 1.5일 수 있으며, 바람직하게는 1: 0.8 내지 1.2일 수 있다. 상기 휘발성 황화합물은 디메틸 디설파이드(dimethyl disulfide), 디알릴 디설파이드(dially disulfide) 및 알릴 트리설파이드(allyl trisulfide) 중 하나 이상을 포함할 수 있다.In an exemplary embodiment, the weight ratio of the terpene and the volatile sulfur compound included in the fermented product may be 1: 0.5 to 1.5, preferably 1: 0.8 to 1.2. The volatile sulfur compound may include at least one of dimethyl disulfide, dially disulfide, and allyl trisulfide.
예시적인 일 구현예에서, 상기 유산균은 락토바실러스 브레비스(lactobacillus brevis)일 수 있으며, 구체적으로는 기탁번호가 KCCM11556P인 락토바실러스 브레비스 SMB091일 수 있다.In one exemplary embodiment, the lactic acid bacteria may be Lactobacillus brevis ( lactobacillus brevis ), specifically, it may be Lactobacillus brevis SMB091 having accession number KCCM11556P.
예시적인 일 구현예에서, 상기 유리당은 수크로스(sucrose), 글루코스(glucose), 프럭토스(fructose) 및 람노오스(rhamnose) 중 하나 이상을 포함할 수 있다.In an exemplary embodiment, the free sugar may include one or more of sucrose, glucose, fructose, and rhamnose.
예시적인 일 구현예에서, 상기 당근 또는 양파는 증숙된 것 일 수 있다.In one exemplary embodiment, the carrot or onion may be steamed.
예시적인 일 구현예에서, 상기 과채는 당근, 양파 및 마늘 중 하나 이상을 포함할 수 있으나, 이에 제한되는 것은 아니다.In one exemplary embodiment, the fruits and vegetables may include one or more of carrots, onions, and garlic, but is not limited thereto.
일 측면에서, 본 발명은 상기 발효 페이스트를 포함하는 식품 조성물을 제공할 수 있다.In one aspect, the present invention may provide a food composition comprising the fermentation paste.
예시적인 일 구현예에서, 상기 식품 조성물은 상기 발효 페이스트를 조성물 총 중량을 기준으로 80 중량% 이상 포함할 수 있다. 구체적으로, 상기 식품 조성물은 상기 발효 페이스트를 조성물 총 중량을 기준으로 80 중량% 이상, 80.5 중량% 이상, 81 중량% 이상, 81.5 중량% 이상, 82 중량% 이상, 82.5 중량% 이상, 83 중량% 이상, 83.5 중량% 이상, 84 중량% 이상, 84.5 중량% 이상, 85 중량% 이상, 85.5 중량% 이상, 86 중량% 이상, 86.5 중량% 이상, 87 중량% 이상, 87.5 중량% 이상, 88 중량% 이상, 88.5 중량% 이상, 89 중량% 이상, 89.5 중량% 이상, 90 중량% 이상, 90.5 중량% 이상, 91 중량% 이상, 91.5 중량% 이상, 92 중량% 이상, 92.5 중량% 이상, 93 중량% 이상, 93.5 중량% 이상, 94 중량% 이상, 94.5 중량% 이상, 95 중량% 이상, 95.5 중량% 이상, 96 중량% 이상, 96.5 중량% 이상, 97 중량% 이상, 97.5 중량% 이상, 98 중량% 이상, 98.5 중량% 이상 또는 99 중량% 이상이면서 100 중량% 이하, 99.9 중량% 이하, 99.5 중량% 이하, 99 중량% 이하, 98.5 중량%이하, 98 중량% 이하, 97.5 중량% 이하 또는 97 중량% 이하로 포함할 수 있다.In an exemplary embodiment, the food composition may include 80% by weight or more of the fermented paste based on the total weight of the composition. Specifically, the food composition contains the fermented paste in an amount of 80% by weight or more, 80.5% by weight or more, 81% by weight or more, 81.5% by weight or more, 82% by weight or more, 82.5% by weight or more, 83% by weight based on the total weight of the composition. 83.5 wt% or more, 84 wt% or more, 84.5 wt% or more, 85 wt% or more, 85.5 wt% or more, 86 wt% or more, 86.5 wt% or more, 87 wt% or more, 87.5 wt% or more, 88 wt% 88.5 wt% or more, 89 wt% or more, 89.5 wt% or more, 90 wt% or more, 90.5 wt% or more, 91 wt% or more, 91.5 wt% or more, 92 wt% or more, 92.5 wt% or more, 93 wt% 93.5% by weight or more, 94% by weight or more, 94.5% by weight or more, 95% by weight or more, 95.5% by weight or more, 96% by weight or more, 96.5% by weight or more, 97% by weight or more, 97.5% by weight or more, 98% by weight or more 98.5% or more, or 99% or more, and 100% or less, 99.9% or less, 99.5% or less, 99% or less, 98.5% or less, 98% or less, 97.5% or less, or 97% by weight may include the following.
예시적인 일 구현예에서, 상기 식품 조성물은 무가당일 수 있다. 상기 무가당은 발효 페이스트 외에 추가로 설탕 등의 당분을 첨가하지 않는 것을 의미할 수 있다.In one exemplary embodiment, the food composition may be sugar-free. The sugar-free may mean that sugar such as sugar is not added in addition to the fermentation paste.
예시적인 일 구현예에서, 상기 식품은 상기 발효 페이스트를 포함하는 잼, 스프레드, 유제, 아이스크림, 스프, 소스, 요거트, 음료, 사료 및 드링크제 등일 수 있다.In an exemplary embodiment, the food may be jam, spread, emulsion, ice cream, soup, sauce, yogurt, beverage, feed, and drink containing the fermented paste.
예시적인 일 구현예에서, 상기 식품은 식품학적으로 허용 가능한 식품 보조 첨가제를 포함할 수 있으며, 식품의 제조에 통상적으로 사용되는 적절한 담체, 부형제 및 희석제를 더 포함할 수 있다. In an exemplary embodiment, the food may include food additives acceptable in food science, and may further include suitable carriers, excipients, and diluents commonly used in food production.
예시적인 일 구현예에서, 상기 식품은 상기 외에 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 더 포함할 수 있다.In an exemplary embodiment, the food contains various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, and preservatives. , glycerin, alcohol, a carbonation agent used in carbonated beverages, and the like may be further included.
일 측면에서, 본 발명은 상기 발효 페이스트의 제조 방법으로서, 과채를 혼합하는 혼합단계; 및 상기 혼합단계에서 수득된 혼합물에 유산균을 접종하여 발효시키는 발효단계를 포함하는 하는 발효 페이스트의 제조 방법을 제공한다.In one aspect, the present invention is a method for producing the fermented paste, the mixing step of mixing fruits and vegetables; And it provides a method for producing a fermentation paste comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step.
예시적인 일 구현예에서, 상기 혼합단계에서 혼합되는 과채는 분쇄된 것일 수 있다.In one exemplary embodiment, the fruits and vegetables mixed in the mixing step may be pulverized.
예시적인 일 구현예에서, 상기 혼합단계에서 과채 외에도 소금을 더 추가하여 혼합할 수 있다.In an exemplary embodiment, in the mixing step, salt may be further added and mixed in addition to fruits and vegetables.
예시적인 일 구현예에서, 상기 혼합단계에서 과채로 당근, 양파 및 마늘을 사용할 수 있으나, 이에 제한되는 것은 아니다. 예를 들어, 상기 혼합단계에서 당근 50 내지 60 중량부 및 양파 30 내지 40 중량부를 혼합할 수 있으며, 구체적으로 당근 53 내지 57 중량부 및 양파 33 내지 37 중량부를 혼합할 수 있고, 더욱 구체적으로는 당근 55 내지 56 중량 부 및 양파 36 내지 37 중량부를 혼합할 수 있다. In one exemplary embodiment, carrots, onions and garlic may be used as fruits and vegetables in the mixing step, but is not limited thereto. For example, in the mixing step, 50 to 60 parts by weight of carrots and 30 to 40 parts by weight of onions may be mixed, specifically 53 to 57 parts by weight of carrots and 33 to 37 parts by weight of onions may be mixed, more specifically 55 to 56 parts by weight of carrots and 36 to 37 parts by weight of onions can be mixed.
예시적인 일 구현예에서, 상기 방법은 상기 혼합단계 전, 과재를 증숙하는 증숙단계를 더 포함할 수 있다. In one exemplary embodiment, the method may further include a steaming step of steaming the fruit before the mixing step.
예시적인 일 구현예에서, 상기 증숙단계는 80 내지 100℃의 증숙온도에서 30 내지 90분 동안 수행될 수 있다. 구체적으로, 상기 증숙단계는 80℃ 이상, 81℃ 이상, 82℃ 이상, 83℃ 이상, 84℃ 이상 또는 85℃ 이상이면서, 100℃ 이하, 99℃ 이하, 98℃ 이하, 97℃ 이하, 96℃ 이하 또는 95℃ 이하의 증숙온도에서 30 분 이상, 35 분 이상, 40 분 이상 또는 45 분 이상 이면서 90 분 이하, 85 분 이하, 80 분 이하 또는 75 분 이하의 시간 동안 수행될 수 있다.In an exemplary embodiment, the steaming step may be performed at a steaming temperature of 80 to 100 ° C. for 30 to 90 minutes. Specifically, the steaming step is 80 ℃ or more, 81 ℃ or more, 82 ℃ or more, 83 ℃ or more, 84 ℃ or more or 85 ℃ or more, 100 ℃ or less, 99 ℃ or less, 98 ℃ or less, 97 ℃ or less, 96 ℃ It may be carried out for 30 minutes or more, 35 minutes or more, 40 minutes or more, or 45 minutes or more and 90 minutes or less, 85 minutes or less, 80 minutes or less, or 75 minutes or less at a steaming temperature of less than or equal to 95 ° C.
예시적인 일 구현예에서, 상기 발효단계의 유산균은 락토바실러스 브레비스(lactobacillus brevis)일 수 있으며, 구체적으로는 기탁번호가 KCCM11556P인 락토바실러스 브레비스 SMB091일 수 있다.In an exemplary embodiment, the lactic acid bacteria in the fermentation step may be Lactobacillus brevis, and specifically, may be Lactobacillus brevis SMB091 having accession number KCCM11556P.
예시적인 일 구현예에서, 상기 발효단계는 25 내지 45℃의 온도에서 12 내지 96 시간 동안 수행될 수 있다. 구체적으로, 상기 발효단계는 25℃ 이상, 26℃ 이상, 27℃ 이상, 28℃ 이상, 29℃ 이상, 30℃ 이상, 31℃ 이상 또는 32℃ 이상 이면서 45℃ 이하, 44℃ 이하, 43℃ 이하, 42℃ 이하, 41℃ 이하, 40℃ 이하, 39℃ 이하, 38℃ 이하, 37℃ 이하, 36℃ 이하, 35℃ 이하, 34℃ 이하 또는 33℃ 이하의 온도에서 12시간 이상, 16시간 이상, 20시간 이상, 24시간 이상, 28 시간 이상 또는 32 시간 이상이면서, 96시간 이하, 92시간 이하, 88시간 이하, 84시간 이하, 80시간 이하 또는 76시간 이하 동안 수행될 수 있다.In an exemplary embodiment, the fermentation step may be performed for 12 to 96 hours at a temperature of 25 to 45 °C. Specifically, the fermentation step is 25 ℃ or more, 26 ℃ or more, 27 ℃ or more, 28 ℃ or more, 29 ℃ or more, 30 ℃ or more, 31 ℃ or more or 32 ℃ or more and 45 ℃ or less, 44 ℃ or less, 43 ℃ or less , 42 ℃ or less, 41 ℃ or less, 40 ℃ or less, 39 ℃ or less, 38 ℃ or less, 37 ℃ or less, 36 ℃ or less, 35 ℃ or less, 34 ℃ or less or 33 ℃ or less for 12 hours or more, 16 hours or more , 20 hours or more, 24 hours or more, 28 hours or more, or 32 hours or more, and 96 hours or less, 92 hours or less, 88 hours or less, 84 hours or less, 80 hours or less, or 76 hours or less.
예시적인 일 구현예에서, 상기 발효단계는 유산균을 혼합물의 총 중량을 기준으로 0.1 내지 5 중량%로 접종하는 것 일 수 있다. 구체적으로, 상기 발효단계는 유산균을 혼합물의 총 중량을 기준으로 0.1 중량% 이상, 0.5 중량% 이상, 0.7 중량% 이상, 1.0 중량% 이상, 1.3 중량% 이상, 1.5 중량% 이상, 1.7 중량% 이상, 2.0 중량% 이상, 2.3 중량% 이상 또는 2.5 중량% 이상이면서, 5.0 중량% 이하, 4.7 중량% 이하, 4.5 중량% 이하, 4.3 중량% 이하, 4.0 중량% 이하, 3.7 중량% 이하, 3.5 중량% 이하, 3.3 중량% 이하 또는 3.0 중량% 이하로 접종하는 것일 수 있다.In an exemplary embodiment, the fermentation step may be inoculated with lactic acid bacteria at 0.1 to 5% by weight based on the total weight of the mixture. Specifically, in the fermentation step, the lactic acid bacteria are added in an amount of 0.1% by weight or more, 0.5% by weight or more, 0.7% by weight or more, 1.0% by weight or more, 1.3% by weight or more, 1.5% by weight or more, 1.7% by weight or more based on the total weight of the mixture. , 2.0 wt% or more, 2.3 wt% or more, or 2.5 wt% or more, and 5.0 wt% or less, 4.7 wt% or less, 4.5 wt% or less, 4.3 wt% or less, 4.0 wt% or less, 3.7 wt% or less, 3.5 wt% Or less, it may be inoculated at 3.3% by weight or less or 3.0% by weight or less.
일 측면에서, 본 발명은 상기 발효 페이스트의 제조 방법으로 제조된 과채 발효 페이스트를 제공한다.In one aspect, the present invention provides a fruit and vegetable fermentation paste prepared by the method for producing the fermentation paste.
이하, 실시예 등을 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어 자명할 것이다.Hereinafter, the present invention will be described in more detail through examples and the like. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.
[실시예 1] 발효 페이스트의 제조 1[Example 1] Preparation of fermentation paste 1
100℃ 스팀에서 증숙하여 믹서기로 분쇄한 당근 55.85g, 양파 36.5g 및 마늘 3.65g을 소금 2g과 혼합하였다. 이와 같이 얻어진 혼합물에 락토바실러스 브레비스 SMB091 (한국미생물보존센터, KCCM11556P) 2g을 접종한 후 30℃의 온도를 유지하면서 48시간 동안 발효를 진행하여 발효 페이스트를 제조하였다.55.85 g of carrots, 36.5 g of onions, and 3.65 g of garlic, which were steamed at 100° C. steam and pulverized with a blender, were mixed with 2 g of salt. After inoculating 2 g of Lactobacillus brevis SMB091 (Korea Microbial Conservation Center, KCCM11556P) into the obtained mixture, fermentation was performed for 48 hours while maintaining a temperature of 30 ° C. to prepare a fermentation paste.
[실시예 2] 발효 페이스트의 제조 2[Example 2] Preparation of fermented paste 2
당근, 양파 및 마늘을 증숙하지 않은 것 외에는 실시예 1과 동일한 방법으로 발효 페이스트를 제조하였다.A fermented paste was prepared in the same manner as in Example 1, except that carrots, onions and garlic were not steamed.
[비교예 1] 사입물의 제조[Comparative Example 1] Preparation of insert
100℃ 스팀에서 증숙하여 믹서기로 분쇄한 당근 55.85g, 양파 36.5g 및 마늘 3.65g을 소금 2g과 혼합하여 사입물을 제조하였다.55.85 g of carrots, 36.5 g of onions, and 3.65 g of garlic steamed at 100° C. steam and pulverized with a blender were mixed with 2 g of salt to prepare an insert.
[시험예 1] 발효 페이스트의 적정 산도 확인[Test Example 1] Confirmation of titratable acidity of fermented paste
1-1. 적정 산도(titratable acidity)의 측정1-1. Determination of titratable acidity
각각 10 g으로 정량한 실시예 1, 실시예 2 및 비교예 1에 증류수 50 mL를 가하고, 이 후 0.1N NaOH로 적정하여 pH 8.3이 될 때까지의 NaOH 용액 소비 mL를 측정하였다. 적정산도 계수를 0.009로 하여 하기 수학식 1에 따라 적정 산도(%)를 계산하고 그 결과를 표 1에 나타내었다.50 mL of distilled water was added to Example 1, Example 2, and Comparative Example 1, each weighed at 10 g, and then titrated with 0.1N NaOH to measure the mL of NaOH solution consumed until the pH reached 8.3. The titratable acidity (%) was calculated according to Equation 1 below with the titratable acidity coefficient set to 0.009, and the results are shown in Table 1.
[수학식 1][Equation 1]
[시험예 2] 발효 페이스트의 휘발성 향기성분 분석[Test Example 2] Analysis of volatile fragrance components of fermented paste
발효 페이스트의 휘발성 향기성분을 분석하기 위해 SAFE(solvent assisted flavor evaporation) 추출을 진행하였다. 구체적으로, 각 시료(실시예 1 및 비교예 1) 50g과 증류수 50g을 혼합하고 이를 SAFE additional funnel에 넣어 추출을 실시하였다. 40℃, 5.4 x 10-5 torr 조건에서 50분 동안 휘발성 향기성분을 증류하여 추출하였으며, 증류 추출액을 디클로로메탄(dichloromethane) 50mL을 이용하여 3회로 나누어 용매 추출하였다. 용매 추출된 추출액을 잔존 수분을 제거하기 위해 무수황산나트륨(anhydrous sodium sulfate) 1g에 통과시킨 후 질소 가스를 이용하여 최종 부피가 200 μL되도록 농축하여 GC-MS 분석을 실시하였다.SAFE (solvent assisted flavor evaporation) extraction was performed to analyze the volatile flavor components of the fermented paste. Specifically, 50 g of each sample (Example 1 and Comparative Example 1) and 50 g of distilled water were mixed and extracted by putting them in a SAFE additional funnel. Volatile fragrance components were extracted by distillation at 40°C and 5.4 x 10 -5 torr for 50 minutes, and the distillation extract was subjected to solvent extraction by dividing the distillation extract into three times using 50mL of dichloromethane. The solvent-extracted extract was passed through 1 g of anhydrous sodium sulfate to remove residual moisture, and then concentrated using nitrogen gas to a final volume of 200 μL, and GC-MS analysis was performed.
1. 퓨라네올 정량 분석1. Quantitative analysis of furaneol
시료 내 퓨라네올의 정량분석은 internal standard addition method를 사용하여 실시하였다. 표준물질로 99% 이상의 순도의 퓨라네올 (sigma Aldrich, CAS 3658-77-3)을 시료 내 각 0 - 8 μg/g 농도범위가 되도록 첨가하고, 시료에 첨가된 표준물질의 농도별로 standard curve regressing equation을 통해 정량화 하였다. 표준물질을 GC-MS로 직접분석하여 얻어진 질량 스펙트럼적 데이터(Mass spectral data)와 retention time으로 시료내 성분을 NIST MS Search 2.2 Library와 retention time으로 비교 검증하였고, SIM mode로 분석된 퓨라네올 함량을 Xcalibur software 프로그램내의 Quan browser를 이용하여 정량화하고 그 결과를 표 2에 나타내었다.Quantitative analysis of furaneol in the sample was performed using an internal standard addition method. As a standard material, furaneol (sigma Aldrich, CAS 3658-77-3) with a purity of 99% or higher was added to the concentration range of 0 - 8 μg/g in each sample, and a standard curve was drawn for each concentration of the standard material added to the sample. It was quantified through the regression equation. The components in the sample were compared and verified by NIST MS Search 2.2 Library and retention time with mass spectral data and retention time obtained by directly analyzing the standard material by GC-MS, and furaneol content analyzed by SIM mode was quantified using the Quan browser in the Xcalibur software program, and the results are shown in Table 2.
2. 휘발성 향기성분 분석2. Analysis of volatile fragrance components
SAFE를 사용하여 추출한 시료의 휘발성 향기성분은 TRACE 1310 gas chromatograph에 연결된 ISQ mass spectrometer(ThermoFisher scientific co.)로 분석하였으며, column은 DB-WAX(30m length x 0.25mm i.d. x 0.25μm film thickness, J&W Scientific, Folsom, CA, USA)를 사용하였다. GC oven 온도는 40℃에서 5분간 유지시키고 170℃까지 분당 5℃로 올리고 5분간 유지시킨 후, 230℃까지 분당 15℃로 올려 5분간 유지하였다. Detector transfer line의 온도는 230℃로 하였으며, mass range는 SIM(Selected Ion Monitoring) mode를 이용하였고, mass spectra 는 70eV에서 electron ionization (EI) 방식에 의해 얻어졌다. 각 시료의 휘발성 향기성분을 GC-MS 토탈 이온 크로마토그램(total ion chromatogram)상에서 내부표준물질의 첨가농도에 따른 피크 면적(peak area)을 이용하여 분석하여 그 결과를 표 3 및 도 1에 나타내었다.The volatile aroma components of the samples extracted using SAFE were analyzed with an ISQ mass spectrometer (ThermoFisher scientific co.) connected to a TRACE 1310 gas chromatograph, and the column was DB-WAX (30m length x 0.25mm i.d. x 0.25μm film thickness, J&W Scientific , Folsom, CA, USA) was used. The GC oven temperature was maintained at 40 ° C for 5 minutes, raised to 170 ° C at 5 ° C per minute and maintained for 5 minutes, then raised to 230 ° C at 15 ° C per minute and maintained for 5 minutes. The temperature of the detector transfer line was set at 230 °C, the mass range was obtained using SIM (Selected Ion Monitoring) mode, and the mass spectra was obtained by electron ionization (EI) method at 70 eV. Volatile fragrance components of each sample were analyzed using the peak area according to the added concentration of the internal standard on the GC-MS total ion chromatogram, and the results are shown in Table 3 and FIG. 1 .
(dimethyl disulfide, diallyl disulfide 및 allyl trisulfide)volatile sulfur compounds
(dimethyl disulfide, diallyl disulfide and allyl trisulfide)
[제형예 1] 잼[Formulation Example 1] Jam
하기 표 4에 기재된 조성에 따라 통상적인 방법으로 잼을 배합하여 70brix까지 농축하였다. According to the composition shown in Table 4 below, the jam was blended in a conventional manner and concentrated to 70 brix.
[제형예 2] 핫소스[Formulation Example 2] Hot Sauce
하기 표 5에 기재된 조성에 따라 통상적인 방법으로 김치풍 핫소스를 85℃, 30분간 살균처리하여 제조하였다. Kimchi-style hot sauce was prepared by sterilization at 85 ° C. for 30 minutes in a conventional manner according to the composition shown in Table 5 below.
[제형예 3] 드레싱[Formulation Example 3] Dressing
하기 표 6에 기재된 조성에 따라 통상적인 방법으로 드레싱을 제조 후 85℃, 30분간 살균 처리하여 올리브오일을 혼합하여 제조하였다. According to the composition shown in Table 6 below, a dressing was prepared in a conventional manner, then sterilized at 85 ° C. for 30 minutes, and mixed with olive oil.
Claims (13)
상기 과채는 유리당을 포함하는 과채이며,
상기 유산균은 유리당을 퓨라네올(furaneol)로 전환시키는 유산균이며,
상기 발효물은, 발효물 총 중량을 기준으로 퓨라네올을 500 내지 1,500 μg/kg으로 포함하고,
상기 발효물에 포함된 테르펜(terpene) 및 휘발성 황화합물의 중량비는 1: 0.5 내지 1.5이고,
상기 휘발성 황화합물은 디메틸 디설파이드(dimethyl disulfide), 디알릴 디설파이드(dially disulfide) 및 알릴 트리설파이드(allyl trisulfide) 중 하나 이상을 포함하는, 발효 페이스트.Contains lactic acid bacteria fermented products of fruits and vegetables,
The fruits and vegetables are fruits and vegetables containing free sugars,
The lactic acid bacteria are lactic acid bacteria that convert free sugars into furaneol,
The fermented product contains 500 to 1,500 μg/kg of furaneol based on the total weight of the fermented product,
The weight ratio of terpene and volatile sulfur compounds contained in the fermented product is 1: 0.5 to 1.5,
Wherein the volatile sulfur compound includes at least one of dimethyl disulfide, dially disulfide and allyl trisulfide.
상기 발효물의 산도는 0.5 내지 1.5%인, 발효 페이스트.According to claim 1,
The fermented paste has an acidity of 0.5 to 1.5%.
상기 유산균은 락토바실러스 브레비스(lactobacillus brevis)인, 발효 페이스트.According to claim 1,
The lactic acid bacteria is Lactobacillus brevis ( lactobacillus brevis ), a fermented paste.
상기 유산균은 락토바실러스 브레비스 SMB091 (KCCM11556P)인, 발효 페이스트.According to claim 1,
The lactic acid bacteria is Lactobacillus brevis SMB091 (KCCM11556P), a fermented paste.
상기 과채는 당근, 양파 및 마늘 중 하나 이상을 포함하는, 발효 페이스트.According to claim 1,
The fruit and vegetable is a fermented paste containing at least one of carrots, onions and garlic.
상기 조성물은 무가당인, 식품 조성물.According to claim 7,
The composition is sugar-free, food composition.
과채를 혼합하는 혼합단계; 및
혼합단계에서 수득된 혼합물에 유산균을 접종하여 발효시키는 발효단계를 포함하는, 방법.A method for producing the fermented paste of any one of claims 1, 2, and 4 to 6,
Mixing step of mixing fruits and vegetables; and
A method comprising a fermentation step of inoculating and fermenting lactic acid bacteria in the mixture obtained in the mixing step.
상기 혼합단계 전 과채를 증숙하는 증숙단계를 더 포함하는, 방법.According to claim 9,
Further comprising a steaming step of steaming the fruits and vegetables before the mixing step.
상기 증숙단계는 80 내지 100℃의 증숙온도에서 40 내지 90분 동안 수행되는, 방법.According to claim 10,
The steaming step is performed for 40 to 90 minutes at a steaming temperature of 80 to 100 ° C.
상기 발효단계는 25 내지 45℃의 온도에서 12 내지 96 시간 동안 수행되는, 방법.According to claim 9,
The fermentation step is carried out for 12 to 96 hours at a temperature of 25 to 45 ℃, method.
상기 발효단계는 유산균을 혼합물의 총 중량을 기준으로 0.1 내지 5 중량 %로 접종하는, 방법.According to claim 9,
The fermentation step is a method of inoculating lactic acid bacteria at 0.1 to 5% by weight based on the total weight of the mixture.
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