KR20120077150A - Method of preparing food using lactobacillus fermentum js - Google Patents
Method of preparing food using lactobacillus fermentum js Download PDFInfo
- Publication number
- KR20120077150A KR20120077150A KR1020100139010A KR20100139010A KR20120077150A KR 20120077150 A KR20120077150 A KR 20120077150A KR 1020100139010 A KR1020100139010 A KR 1020100139010A KR 20100139010 A KR20100139010 A KR 20100139010A KR 20120077150 A KR20120077150 A KR 20120077150A
- Authority
- KR
- South Korea
- Prior art keywords
- strain
- lactobacillus
- rice
- weight
- lactobacillus fermentum
- Prior art date
Links
- 241000186840 Lactobacillus fermentum Species 0.000 title claims abstract description 37
- 229940012969 lactobacillus fermentum Drugs 0.000 title claims abstract description 37
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 95
- 235000009566 rice Nutrition 0.000 claims abstract description 95
- 241000186660 Lactobacillus Species 0.000 claims abstract description 68
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 67
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 238000012258 culturing Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 13
- 239000001632 sodium acetate Substances 0.000 claims abstract description 13
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 13
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 11
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 3
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 3
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 3
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 66
- 241000894006 Bacteria Species 0.000 claims description 47
- 239000004310 lactic acid Substances 0.000 claims description 38
- 235000012489 doughnuts Nutrition 0.000 claims description 33
- 235000014655 lactic acid Nutrition 0.000 claims description 33
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 239000002609 medium Substances 0.000 claims description 20
- 235000020712 soy bean extract Nutrition 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 239000006872 mrs medium Substances 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 235000020985 whole grains Nutrition 0.000 claims description 4
- 241000371652 Curvularia clavata Species 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 8
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 229960003512 nicotinic acid Drugs 0.000 claims 1
- 235000001968 nicotinic acid Nutrition 0.000 claims 1
- 239000011664 nicotinic acid Substances 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 87
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 241000209763 Avena sativa Species 0.000 abstract 1
- 235000007558 Avena sp Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 229940069765 bean extract Drugs 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 abstract 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 abstract 1
- 235000019797 dipotassium phosphate Nutrition 0.000 abstract 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract 1
- 235000019341 magnesium sulphate Nutrition 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 42
- 230000032683 aging Effects 0.000 description 30
- 238000011156 evaluation Methods 0.000 description 14
- 230000003712 anti-aging effect Effects 0.000 description 8
- 241000186000 Bifidobacterium Species 0.000 description 6
- 241000194017 Streptococcus Species 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
- 108010053775 Nisin Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 108090000637 alpha-Amylases Proteins 0.000 description 3
- ABIUHPWEYMSGSR-UHFFFAOYSA-N bromocresol purple Chemical compound BrC1=C(O)C(C)=CC(C2(C3=CC=CC=C3S(=O)(=O)O2)C=2C=C(Br)C(O)=C(C)C=2)=C1 ABIUHPWEYMSGSR-UHFFFAOYSA-N 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 229940017800 lactobacillus casei Drugs 0.000 description 3
- 239000004309 nisin Substances 0.000 description 3
- 235000010297 nisin Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XDIYNQZUNSSENW-UUBOPVPUSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O XDIYNQZUNSSENW-UUBOPVPUSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241001608472 Bifidobacterium longum Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000013878 L-cysteine Nutrition 0.000 description 1
- 239000004201 L-cysteine Substances 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 102100026367 Pancreatic alpha-amylase Human genes 0.000 description 1
- 241000191996 Pediococcus pentosaceus Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 238000000113 differential scanning calorimetry Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 239000002702 enteric coating Substances 0.000 description 1
- 238000009505 enteric coating Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- -1 glucose) Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000005965 immune activity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2400/143—Fermentum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
본 발명은 락토바실러스 퍼멘텀(Lactobacillus fermentum) JS 균주를 이용한 식품의 제조방법에 관한 것이다. 보다 구체적으로, 본 발명은 락토바실러스 퍼멘텀 JS 균주를 식물성유산균 배지에서 배양하는 단계; 및 배양된 균주를 곡류에 첨가하여 밥, 떡, 도넛을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법에 관한 것이다. The present invention relates to a method for producing a food using Lactobacillus fermentum JS strain. More specifically, the present invention comprises the steps of culturing the Lactobacillus pertumtum JS strain in phytolactic acid bacteria medium; And it relates to a method for producing a food using the Lactobacillus fermentum JS strain comprising the step of producing a cultured rice, rice cake, donut by adding the cultured strain.
유산균은 세균 중에서 가장 오래 전부터 인간에게 유용하게 이용되고 있는 균으로서, 특히 발효 유제품에서 보편적으로 이용되고 있다. 유산균은 영양소의 흡수를 개선하고 유당 불내성(lactose intolerance)을 완화시키며, 장의 운동성을 개선하고 항암효과를 갖는다고 보고되고 있다.Lactobacillus is a bacterium that has been used in humans for the longest time and is commonly used in fermented dairy products. Lactic acid bacteria have been reported to improve nutrient absorption, reduce lactose intolerance, improve intestinal motility and have anticancer effects.
요구르트와 같은 발효유에 함유된 유산균의 작용으로서 장내 미생물 균총 개량 효과 및 정장 작용 등이 익히 공지되어 있다. 최근에, 유산균이 다양한 기능, 예를 들어 면역 활성 작용, 항균작용 및 항종양 작용 등을 갖는다고 보고되었다. 상술한 바와 같이, 유산균의 다양한 건강 효과가 기대되기 때문에, 또한 사람의 장에서 검출되는 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 카제이(Lactobacillus casei) 및 비피도 박테리움(Bifido bacterium) 속 같은 균주를 사용하는 발효유 및 유산균 음료가 시판되고 있다. As the action of lactic acid bacteria contained in fermented milk, such as yoghurt, the intestinal microbial flora improvement effect and intestinal action are well known. Recently, it has been reported that lactic acid bacteria have various functions, for example, immune activity, antibacterial action and anti-tumor action. As described above, since various health effects of lactic acid bacteria are expected, Lactobacillus acidophilus , Lactobacillus casei and Bifido bacterium which are also detected in the human intestine Fermented milk and lactic acid bacteria beverages using strains of the genus are commercially available.
그러나 이러한 유산균들은 고온이나 낮은 pH에서 생존이 어려워 인간이 섭취하였을 때 위에서 분비하는 위산에 의해 모두 사멸되어 장까지 도달하지 못하는 문제점이 있었다.However, these lactic acid bacteria are difficult to survive at high temperature or low pH, when human ingested by the stomach acid secreted by the stomach all had a problem that does not reach the intestines.
이러한 문제를 해결하기 위하여 유산균을 내산성이고 장용성인 코팅물로 이루어진 캡슐에 포집하여 섭취하는 방법이 발명되었으나, 유산균이 캡슐 내에서 무사히 위를 통과하여 장에 도달하여도 장에서 상기 캡슐이 장의 소화효소 내지 장의 pH에 의해 제대로 분해 내지 용해되지 않거나 입안에서 캡슐이 씹혀 내부의 유산균들이 캡슐 밖으로 유출되는 문제점이 있었다.In order to solve this problem, a method of capturing and ingesting lactic acid bacteria in a capsule consisting of an acid-resistant and enteric coating has been invented, but even if the lactic acid bacteria safely pass through the stomach and reach the intestines, the capsules in the intestine digestive enzymes of the intestines. There was a problem that the lactic acid bacteria inside the capsule is leaked out of the capsule is not properly dissolved or dissolved by the pH of the intestine or chewed in the mouth.
락토바실러스 퍼멘텀 JS(KCCM 10499) 균주는 혈당강하, 항산화, 과산화지질 생성 억제 및 콜레스테롤 저하 효능을 가지는 락토바실러스 퍼멘텀(Lactobacillus fermentum)의 일종이다. Lactobacillus fermentum JS strain (KCCM 10499) is a type of Lactobacillus fermentum ( Lactobacillus fermentum ) having a hypoglycemic effect, antioxidant, inhibition of lipid peroxidation and cholesterol lowering effect.
한국 특허출원 10-2003-0042684에서는 락토바실러스 퍼멘텀 JS 균주가 종래의 유산균과는 달리 산에 강하며 암모니아 성분을 분해하는 새로운 성질을 가지고 있으며, 혈당강하에도 탁월한 효능을 나타낸다고 기재하고 있다.Korean Patent Application No. 10-2003-0042684 discloses that Lactobacillus Percentum JS strains, unlike conventional lactic acid bacteria, are resistant to acids, have new properties of decomposing ammonia, and exhibit excellent efficacy in lowering blood sugar.
본 발명은 락토바실러스 퍼멘텀 JS 균주를 이용한 식품을 제조하여, 소비자들의 건강한 식품문화 향상에 기여하고자 한다.The present invention is to produce a food using the Lactobacillus Permanent JS strain, to contribute to improving the healthy food culture of consumers.
본 발명자들은 락토바실러스 퍼멘텀 JS 균주를 식물성유산균 배지에서 배양한 후, 배양된 균주를 식품의 제조단계에 첨가하는 것에 의해, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수한 식품이 제조될 수 있다는 것을 발견하였다. The present inventors incubated the Lactobacillus permentum JS strain in the phytolactic acid bacteria medium, and then, adding the cultured strain to the food production step, the texture and flavor are good, rich in lactic acid bacteria, and also excellent in anti-aging and shelf life. It has been found that food can be prepared.
따라서, 본 발명은 락토바실러스 퍼멘텀 JS 균주를 식물성유산균 배지에서 배양하는 단계; 및 배양된 균주를 곡류에 첨가하여 밥, 떡, 도넛을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법을 제공하기 위한 것이다. Accordingly, the present invention comprises the steps of culturing the Lactobacillus pertumtum JS strain in phytolactic acid bacteria medium; And it is to provide a method for producing a food using the Lactobacillus fermentum JS strain comprising the step of producing a rice, rice cake, donut by adding the cultured strain to grains.
본 발명에 따라 제조된 락토바실러스 퍼멘텀 JS 균주를 이용한 식품은 식품의 제조단계에서 락토바실러스 퍼멘텀 JS 균주가 사멸되지 않으므로, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수하다. Food using the Lactobacillus Permanum JS strain prepared according to the present invention is not killed in the Lactobacillus Permanum JS strain in the manufacturing step of the food, not only rich in texture and flavor, rich in lactic acid bacteria, excellent anti-aging and storage properties Do.
본 발명은 락토바실러스 퍼멘텀 JS 균주를 식물성유산균 배지에서 배양하는 단계; 및 배양된 균주를 곡류에 첨가하여 밥, 떡, 도넛을 제조하는 단계를 포함하는 것인 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법을 제공하고자 한다. The present invention comprises the steps of culturing the Lactobacillus fermentum JS strain in phyto-lactic acid bacteria medium; And it is to provide a method for producing a food using the Lactobacillus Permanum JS strain comprising the step of producing a rice, rice cake, donut by adding the cultured strain to grains.
본 발명에서 이용 가능한 락토바실러스 퍼멘텀 JS 균주는 식물성유산균의 하나로, 식물성유산균이란 식물자연계에서 분리되는 것을 의미한다. 식물성배지(포도당 등의 탄수화물)를 이용하여 발효되기 때문에 인체나 환경에 해로운 균주에 저항하는 물질을 분비하며, 부패 균주와 병원성 미생물의 생육을 억제하는 기능을 가진다. The Lactobacillus latent JS strain usable in the present invention is one of the plant lactic acid bacteria, which means that the plant lactic acid bacteria are separated from the plant nature. Since it is fermented using vegetable media (carbohydrates such as glucose), it secretes substances that are resistant to strains harmful to humans and the environment, and has the function of inhibiting the growth of decaying strains and pathogenic microorganisms.
본 발명에 있어서, 식물성유산균 배지는 글루코오스 및 콩 추출 분말을 주로 사용한 것으로, 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 및 트윈(Tween)-80 10g을 혼합하여 제조될 수 있다. In the present invention, the phytolactic acid bacteria medium mainly used glucose and soybean extract powder, 400 g of glucose (glucose), soybean extract powder 400g, K 2 HPO 4 50g, sodium acetate (40g), MgSO 4 10g per 20 liters of water , And Tween-80 10g may be mixed.
본 발명에 있어서, 락토바실러스 퍼멘텀 JS 균주를 식물성유산균 배지에서 배양하는 단계는 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종한 후, 35℃에서 5일 동안 종균 배양하고, 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 및 트윈(Tween)-80 10g이 혼합된 식물성유산균 배지에 접종한 후 35℃에서 3일 동안 배양하는 것을 포함할 수 있다. In the present invention, the step of culturing the Lactobacillus Percentum JS strain in the phyto-lactic acid bacterium medium is inoculated with Lactobacillus Percentum JS progeny colonies in the MRS medium, followed by incubation at 35 ° C. for 5 days, and the seed cultured Lactobacillus Plant Lactobacillus was mixed with 400 g of glucose, 400 g of soybean extract powder, 50 g of K 2 HPO 4 , 40 g of sodium acetate, 10 g of MgSO 4 , and 10 g of Tween-80 per 20 liters of water. It may include culturing for 3 days at 35 ℃ after inoculating the medium.
본 발명에 있어서, 락토바실러스 퍼멘템 JS 균주는 단독으로 배양하여 사용할 수도 있으나, 락토바실러스 플란타륨(Lactobacillus plantarum), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 브레비스(Lactobacillus brevis), 류코노스톡 메센테로이데스(Leuconostoc mesenteroides), 페디오코커스 펜토사케우스(Pediococcus pentosaceus)로 이루어진 군으로부터 선택되는 1종 이상의 균주와 혼합 배양하여 사용함으로써 유산균에 의한 효과를 더욱 제고할 수도 있다. 혼합 배양 시에 사용하는 배지 조성 및 배양 방법은 단일 배양 시에 이용한 바와 같다.In the present invention, the Lactobacillus fermentem JS strain may be used alone in culture, but Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus brevis ( Lactobacillus brevis ), Leukonostock It is also possible to further enhance the effect by lactic acid bacteria by using a mixed culture with at least one strain selected from the group consisting of Leuconostoc mesenteroides , Pediococcus pentosaceus . The medium composition and the culturing method used in the mixed culture are the same as those used in the single culture.
본 발명에 있어서, 배양된 락토바실러스 퍼멘텀 JS 균주의 농도는 1×105~1×1011CFU/g, 바람직하게는 1×108~1×1010CFU/g일 수 있으며, 90℃ 이상, 바람직하게는 120℃ 이상의 온도에서 내열성을 가질 수 있다.
In the present invention, the concentration of the cultured Lactobacillus Percentum JS strain may be 1 × 10 5 ~ 1 × 10 11 CFU / g, preferably 1 × 10 8 ~ 1 × 10 10 CFU / g, 90 ℃ As mentioned above, it may have heat resistance preferably at a temperature of 120 degreeC or more.
본 발명의 제1 구현예에 따르면, 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종하여 35℃에서 5일 동안 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 및 트윈(Tween)-80 10g이 혼합된 식물성유산균 배지에 접종한 후 35℃에서 3일 동안 배양하는 단계; 및 전체 곡류 100중량부를 기준으로 배양된 균주 0.1~1중량부를 첨가하고, 30분~10시간 동안 정치한 후, 90~110℃의 온도에서 밥을 제조하는 단계;를 포함하는 것인 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법이 제공된다. According to the first embodiment of the present invention, lactobacillus fermentum JS colony colonies inoculated in MRS medium and seedling cultured Lactobacillus fermentum JS strain cultured for 5 days at 35 ℃ 400 g of glucose (glucose) per 20 liters of water, soybean extract 400 g of powder, 50 g of K 2 HPO 4 , 40 g of sodium acetate (40 g of sodium acetate), 10 g of MgSO 4 , and 10 g of Tween-80 were inoculated into a mixed vegetable lactic acid medium and incubated at 35 ° C. for 3 days; And adding 0.1 to 1 parts by weight of the strain cultured based on 100 parts by weight of the whole grains, and after standing for 30 minutes to 10 hours, preparing a rice at a temperature of 90 to 110 ° C. Provided are methods for preparing food using Menthium JS strains.
상기 구현예에서, 배양된 락토바실러스 퍼멘텀 JS 균주는 1×105~1×1011CFU/g의 농도를 가지며, 90~110℃의 온도에서 내열성을 가질 수 있다. 바람직하게는, 락토바실러스 퍼멘텀 JS 균주는 1×108CFU/g의 농도를 가지며, 100℃의 온도에서 내열성을 가질 수 있다.In the above embodiment, the cultured Lactobacillus Percentum JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and may have heat resistance at a temperature of 90 ~ 110 ℃. Preferably, the Lactobacillus permanent spring JS strain has a concentration of 1 × 10 8 CFU / g and may have heat resistance at a temperature of 100 ° C.
상기 구현예에서, 곡류는 쌀, 멥쌀, 찹쌀, 보리, 조, 수수, 귀리 및 콩으로 이루어진 군으로부터 선택되는 1종 이상을 포함할 수 있으나, 이에 한정되는 것은 아니다. In the above embodiment, the grains may include one or more selected from the group consisting of rice, non-glutinous rice, glutinous rice, barley, crude, sorghum, oats and beans, but is not limited thereto.
상기 구현예에 따르면, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수한 밥이 제공될 수 있다.
According to the embodiment, the texture and flavor is good and rich in lactic acid bacteria, as well as excellent anti-aging and shelf life can be provided.
본 발명의 제2 구현예에 따르면, 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종하여 35℃에서 5일 동안 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 및 트윈(Tween)-80 10g이 혼합된 식물성유산균 배지에 접종한 후 35℃에서 3일 동안 배양하는 단계; 및 전체 곡류 100중량부를 기준으로 배양된 균주 0.1~1중량부를 첨가하고, 분쇄, 반죽 및 90~110℃의 온도에서 증편하여 떡을 제조하는 단계;를 포함하는 것인 락토바실러스 퍼멘텀 JS 균주를 이용한 식품의 제조방법이 제공된다. According to a second embodiment of the present invention, lactobacillus fermentum JS progeny colonies were inoculated in MRS medium, and lactobacillus fermentum JS strains, which were spawned at 35 ° C. for 5 days, were extracted with 400 g of glucose per 20 liters of water and soybean extract. 400 g of powder, 50 g of K 2 HPO 4 , 40 g of sodium acetate (40 g of sodium acetate), 10 g of MgSO 4 , and 10 g of Tween-80 were inoculated into a mixed vegetable lactic acid medium and incubated at 35 ° C. for 3 days; And adding 0.1-1 parts by weight of the cultured strain based on 100 parts by weight of whole grains, and preparing rice cakes by pulverizing, kneading and increasing the temperature at a temperature of 90-110 ° C .; Provided are methods for producing used food.
상기 구현예에서, 배양된 락토바실러스 퍼멘텀 JS 균주는 1×105~1×1011CFU/g의 농도를 가지며, 90~110℃의 온도에서 내열성을 가질 수 있다. 바람직하게는, 락토바실러스 퍼멘텀 JS 균주는 1×108CFU/g의 농도를 가지며, 100℃의 온도에서 내열성을 가질 수 있다.In the above embodiment, the cultured Lactobacillus Percentum JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and may have heat resistance at a temperature of 90 ~ 110 ℃. Preferably, the Lactobacillus permanent spring JS strain has a concentration of 1 × 10 8 CFU / g and may have heat resistance at a temperature of 100 ° C.
상기 구현예에서, 떡은 절편, 인절미, 송편, 고사떡, 술떡, 바람떡 및 백설기로 이루어진 군으로부터 선택되는 어느 하나일 수 있으나, 이에 한정되는 것은 아니다. In the above embodiment, the rice cake may be any one selected from the group consisting of slice, injeolmi, songpyeon, Gosa-teok, sakeokok, wind rice cake and snow white, but is not limited thereto.
상기 구현예에 따르면, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수한 떡이 제공될 수 있다.
According to the embodiment, the texture and flavor is good and rich in lactic acid bacteria, as well as excellent anti-aging and shelf life can be provided.
본 발명의 제3 구현예에 따르면, 락토바실러스 퍼멘텀 JS 원균 콜로니를 MRS 배지에 접종하여 35℃에서 5일 동안 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 및 트윈(Tween)-80 10g이 혼합된 식물성유산균 배지에 접종한 후 35℃에서 3일 동안 배양하는 단계; 및 전체 반죽재료 100중량부를 기준으로 배양된 균주 0.1~1중량부를 첨가하고, 30분~2시간 동안 습도 70%, 온도 25℃에서 1차 발효하고, 30분~2시간 동안 습도 70%, 온도 35℃에서 2차 발효한 후, 170~190℃의 온도에서 튀기는 것에 의해 도넛을 제조하는 단계;를 포함하는 것인 락토바실러스 퍼멘텀 JS 균주를 이용한 도넛의 제조방법이 제공된다. According to a third embodiment of the present invention, lactobacillus fermentum JS colony colonies inoculated in MRS medium and seedling cultured lactobacillus fermentum JS strain for 5 days at 35 ℃ for 400g of glucose (glucose) per 20 liters of water, soybean extract 400 g of powder, 50 g of K 2 HPO 4 , 40 g of sodium acetate (40 g of sodium acetate), 10 g of MgSO 4 , and 10 g of Tween-80 were inoculated into a mixed vegetable lactic acid medium and incubated at 35 ° C. for 3 days; And 0.1-1 part by weight of the cultured strain based on 100 parts by weight of the whole dough material, and fermented at 70% humidity for 30 minutes to 2 hours at 25 ° C, and 70% humidity for 30 minutes to 2 hours, temperature After the second fermentation at 35 ℃, to prepare a donut by frying at a temperature of 170 ~ 190 ℃; Provided is a method for producing a donut using a Lactobacillus fermentum JS strain comprising.
상기 구현예에서, 배양된 락토바실러스 퍼멘텀 JS 균주는 1×105~1×1011CFU/g의 농도를 가지며, 170~190℃의 온도에서 내열성을 가질 수 있다. 바람직하게는, 락토바실러스 퍼멘텀 JS 균주는 1×108CFU/g의 농도를 가지며, 190℃의 온도에서 내열성을 가질 수 있다.In the above embodiment, the cultured Lactobacillus permanent spring JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and may have heat resistance at a temperature of 170 ~ 190 ℃. Preferably, the Lactobacillus permanent spring JS strain has a concentration of 1 × 10 8 CFU / g and may have heat resistance at a temperature of 190 ° C.
상기 구현예에서, 반죽재료는 밀가루 및 멥쌀, 찹쌀, 현미, 흑미로 이루어진 군으로부터 선택되는 1종 이상을 포함할 수 있으나, 이에 한정되는 것은 아니다. In the above embodiment, the dough material may include one or more selected from the group consisting of flour and non-glutinous rice, glutinous rice, brown rice, black rice, but is not limited thereto.
상기 구현예에서, 멥쌀, 찹쌀, 현미 및 흑미로 이루어지는 군으로부터 선택되는 1종 이상의 반죽재료는 밀가루 100중량부를 기준으로 5~20중량부의 양으로 첨가될 수 있다. In the above embodiment, the at least one dough material selected from the group consisting of non-glutinous rice, glutinous rice, brown rice and black rice may be added in an amount of 5 to 20 parts by weight based on 100 parts by weight of flour.
상기 구현예에 따르면, 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수한 도넛이 제공될 수 있다.
According to the above embodiment, the donut may have excellent texture and flavor and is rich in lactic acid bacteria, as well as excellent anti-aging and shelf life.
한편, 제1 내지 제3 구현예에서, 식품의 저장성을 높이기 위하여, 전체 반죽재료 100중량부를 기준으로 나이신(nisin) 0.001~0.01중량부를 추가로 첨가할 수 있다. 나이신은 유산구균(Lactococcus lactis)으로부터 유래한 것으로, 우수한 항균성을 나타내어 식품의 저장성을 높여준다. On the other hand, in the first to third embodiments, in order to increase the shelf life of the food, 0.001 to 0.01 parts by weight of nisin (nisin) may be further added based on 100 parts by weight of the whole dough material. Nisin is derived from Lactococcus lactis , which shows excellent antimicrobial properties and improves shelf life of food.
또한, 제1 내지 제3 구현예에서, 식품의 노화를 방지하기 위하여, 전체 반죽재료 100중량부를 기준으로 유산(lactic acid), 구연산(citric acid) 및 사과산(malic acid)으로 이루어진 군으로부터 선택되는 1종 이상의 유기산 0.03~0.2중량부를 추가로 첨가할 수 있다. 유산균이 생산하는 유산, 과실이나 야채 유래의 구연산 및 사과산은 탄수화물 노화에 기인하는 구조적인 변화를 안정화시키는 역할을 한다. 식물성유산균을 사용하여 반죽한 후 1차 발효 및 2차 발효를 통해 유산 등의 유기산이 발생하면, 밀가루 반죽의 노화가 안정되므로 고품질의 식품이 제조될 수 있다.
In addition, in the first to third embodiments, in order to prevent aging of the food, based on 100 parts by weight of the total dough material selected from the group consisting of lactic acid (ciactic acid), citric acid (citric acid) and malic acid (malic acid) 0.03-0.2 weight part of one or more organic acids can be added further. Lactic acid bacteria produce lactic acid, citric acid and malic acid from fruits and vegetables stabilize the structural changes caused by carbohydrate aging. After kneading with vegetable lactic acid bacteria, when organic acids such as lactic acid are generated through primary fermentation and secondary fermentation, high-quality foods can be produced because the aging of flour dough is stabilized.
이하에서는 본 발명의 구성을 다양화한 실시예 및 그 효과를 증명할 실험예에 대하여 설명한다. 다만, 하기의 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로 이에 본 발명의 권리범위가 한정되는 것은 아니다.
Hereinafter, a description will be given of various embodiments of the present invention and experimental examples to prove the effects. However, the following examples are intended to illustrate the present invention in more detail, but the scope of the present invention is not limited thereto.
락토바실러스 퍼멘텀 JS 균주의 배양Culture of Lactobacillus Percentum JS Strains
MRS 배지 600㎖에 락토바실러스 퍼멘텀 JS(수탁번호: KCCM 10499) 원균 콜로니를 접종하고 35℃에서 5일 동안 종균 배양하였다. 종균 배양된 락토바실러스 퍼멘텀 JS 균주를 물 20ℓ당 글루코오스(glucose) 400g, 콩 추출 분말 400g, K2HPO4 50g, 소듐아세테이트(sodium acetate) 40g, MgSO4 10g, 트윈(Tween)-80 10g이 혼합된 배지에 접종한 후, 35℃에서 3일간 배양하였다. 그 다음, 배양이 완료된 락토바실러스 퍼멘텀 JS 균주를 15,000 rpm으로 원심분리하고, 동결건조한 다음 -70℃에서 보관하였다. 이때, 배양된 락토바실러스 퍼멘텀 JS 균주의 농도는 1×109CFU/g 이었다.
Lactobacillus Percentum in 600ml of MRS Medium JS (Accession No .: KCCM 10499) were inoculated with the progeny colonies and incubated at 35 ° C. for 5 days. Seed Cultured Lactobacillus Percentum JS strain was inoculated into a medium containing 400 g of glucose, 400 g of soybean extract powder, 50 g of K 2 HPO 4 , 40 g of sodium acetate, 10 g of MgSO 4, and 10 g of Tween-80 per 20 liters of water. , And incubated at 35 ℃ for 3 days. Next, the Lactobacillus percentage is complete culture The JS strain was centrifuged at 15,000 rpm, lyophilized and stored at -70 ° C. At this time, the cultured Lactobacillus permanent The concentration of the JS strain was 1 × 10 9 CFU / g.
실험예 1. 락토바실러스 퍼멘텀 JS 균주를 이용한 밥의 제조Experimental Example 1. Preparation of Rice Using Lactobacillus Permentum JS Strain
<비교예 1~4><Comparative Example 1-4>
수세한 쌀 10㎏을 30분 동안 정치하여 불린 후, 통상의 방법으로 100℃의 온도에서 밥을 제조하였다 (비교예 1). 비교예 1과 동일한 방법으로 하되, 상기 수세한 쌀에 락토바실러스 아시도필러스 균주(Lactobacillus acidophilus, 비교예 2), 비피도박테리엄 롱검 균주(Bifidobacterium longum, 비교예 3), 및 스트렙토코코스 페칼리스 균주(Streptococcus. faecalis, 비교예 4) 0.001kg씩을 추가로 첨가하여 밥을 제조하였다. 10 kg of washed rice was left to stand for 30 minutes, and then rice was prepared at a temperature of 100 ° C. in a conventional manner (Comparative Example 1). In the same manner as in Comparative Example 1, Lactobacillus asidophilus strain ( Lactobacillus) in the washed rice acidophilus , Comparative Example 2), Bifidobacterium longum strain ( Bifidobacterium longum , Comparative Example 3), and Streptococc peecalis strain ( Streptococcus. faecalis , Comparative Example 4) was added to each added 0.001 kg each to prepare a rice.
<실시예 1~4><Examples 1-4>
상기 비교예 1과 동일한 방법으로 하되, 상기 수세한 쌀에 락토바실러스 퍼멘텀 JS 균주를 추가로 첨가하고, 균주의 첨가량 및 쌀의 정치 시간을 달리하여 밥을 제조하였다. 균주의 첨가량 및 정치 시간을 하기의 표 1-1에 나타내었다. In the same manner as in Comparative Example 1, to the washed rice was further added to the Lactobacillus Permanum JS strain, the rice was prepared by varying the amount of the strain and the settling time of the rice. The addition amount and the settling time of the strain are shown in Table 1-1 below.
[표 1-1][Table 1-1]
<평가><Evaluation>
관능 평가Sensory evaluation
잘 훈련된 웰빙 LS사의 연구원 남녀 각각 10명씩을 선정하여 상기에서 제조된 밥을 시식하게 한 후, 밥의 질감, 맛 및 향을 5점: “매우좋다”, 4점: “좋다”, 3점: “보통이다”, 2점: “나쁘다”, 1점: “매우 나쁘다”로 평가하였다. 그 결과를 통계 분석하여 평균±표준편차로 하기의 표 1-2에 나타내었다. Well-trained well-being LS researchers selected 10 men and women each to sample the rice prepared above, and then reviewed the texture, taste and aroma of the rice. 5 points: “very good”, 4 points: “good”, 3 points : “Normal”, 2 points: “bad”, 1 point: “very bad”. Statistical analysis of the results are shown in Table 1-2 below as the average ± standard deviation.
[표 1-2] TABLE 1-2
표 1-2로부터 알 수 있듯이, 비교예 1~4에 의해 제조된 밥의 질감, 맛 및 향의 평가결과는 각각 약 2.9, 약 2.8 및 약 2.8로 나왔으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥의 평가결과는 약 4.3, 약 4.2 및 약 4.1로 나왔다. 이는 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥이 비교예 1~4에 의해 제조된 밥에 비해 질감, 맛 및 향이 현저하게 우수하다는 것을 나타낸다. As can be seen from Table 1-2, the results of the evaluation of the texture, taste and aroma of the rice prepared by Comparative Examples 1 to 4 were about 2.9, about 2.8 and about 2.8, respectively, but using the Lactobacillus fermentum JS strain. Evaluation results of the rice prepared in Examples 1 to 4 came out as about 4.3, about 4.2 and about 4.1. This indicates that the rice of Examples 1 to 4 prepared using the Lactobacillus Percentum JS strain is remarkably superior in texture, taste and aroma compared to the rice prepared to Comparative Examples 1 to 4.
제조된 밥내 생존 균주의 수Number of surviving strains in cooked rice
상기에서 제조된 밥 1g을 멸균증류수 9㎖에 혼합한 후, 멸균증류수로 10-2~-7까지 희석하였다. 그 다음, BCP를 첨가한 평판측정용 한천배지[yeast extract 2.5g, peptone 5.0g, dextrose 1.0g, tween 80 1.0g, L-cysteine 0.1g, agar 15.0g을 증류수 1,000㎖에 녹여 pH 6.8로 조정한 후 BCP(Brom Cresol Purple)을 0.005%가 되도록 가하고 121℃에서 15분간 멸균한 배지]에 도말하여 37℃에서 배양한 후, 균수를 측정하였다. 그 결과를 하기의 표 1-3에 나타내었다. 1 g of the rice prepared above was mixed with 9 ml of sterile distilled water, and then diluted to 10 -2 to -7 with sterile distilled water. Then, agar plate for measuring BCP added (yeast extract 2.5g, peptone 5.0g, dextrose 1.0g, tween 80 1.0g, L-cysteine 0.1g, agar 15.0g was dissolved in 1,000ml of distilled water and adjusted to pH 6.8 After BCP (Brom Cresol Purple) was added to 0.005% and smeared in a medium sterilized at 121 ℃ for 15 minutes] and incubated at 37 ℃, the number of bacteria was measured. The results are shown in Table 1-3 below.
[표 1-3][Table 1-3]
표 1-3으로부터 알 수 있듯이, 락토바실러스 아시도필러스 균주, 비피도박테리엄 롱검 균주, 및 스트렙토코코스 페칼리스 균주를 이용하여 제조된 비교예 2~4의 밥에서는 균주가 모두 사멸하였으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥에서는 각각 3.2×103CFU/g, 2.2×102CFU/g, 2.4×104CFU/g, 및 3.2×104CFU/g 농도로 락토바실러스 퍼멘텀 JS 균주가 생존하였다. 이는 락토바실러스 퍼멘텀 JS 균주가 밥의 제조 온도인 100℃에서 생존하므로, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥에는 유산균이 풍부하게 함유되어 있음을 나타낸다. As can be seen from Table 1-3, in the rice of Comparative Examples 2-4 prepared using Lactobacillus asidophilus strain, Bifidobacterium long gum strain, and Streptococcus pecalis strain, all strains were killed, but lactose In the rice of Examples 1-4 prepared using the Bacillus Permanent JS strain, 3.2 × 10 3 CFU / g, 2.2 × 10 2 CFU / g, 2.4 × 10 4 CFU / g, and 3.2 × 10 4 CFU / The Lactobacillus Percentum JS strain survived at g concentration. This indicates that the Lactobacillus permanum JS strain survives at 100 ° C., which is the manufacturing temperature of the rice, and thus, the rice of Examples 1 to 4 prepared using the Lactobacillus fermentum JS strain contains abundant lactic acid bacteria.
제조된 밥의 노화도 및 저장성Aging degree and shelf life of manufactured rice
상기에서 제조된 밥의 노화정도(Degree of retrogradation)를 평가하기 위하여, 상온(25℃)에서 24시간 경과 후 α-amylase-iodine법에 의해 노화도를 측정하였다. 증류수 50ml에 시료 250mg을 가하고 균질기를 이용하여 3분간 균질화한 뒤 균질화 된 시료용액 5ml에 증류수 3ml, 0.1M 인산완충액(pH 6.0, 0.3% NaCl) 2ml와 α-amylase(E.C. 3.2.1.1., type II-A, Bacillus sp., 1,400unit/mg, Sigma Co., USA) 용액 2ml(7 unit)를 넣은 후 37℃의 항온 수조에서 10분간 반응시켰다. 여기에 4N NaOH 5ml를 첨가하여 효소반응을 정지시킨 다음 4N HCl을 첨가하여 용액을 중성으로 만든 후 100ml로 하였다. 그 중 10ml를 취하여 요오드용액(0.2% I2-2% KI, w/v) 5ml를 넣고 반응시킨 다음 100ml로 하여 실온에서 20분간 방치한 후 625nm에서 흡광도를 측정하여 하기의 식에 의하여 노화도를 계산하였다. In order to evaluate the degree of aging of the prepared rice (Degree of retrogradation), the aging degree was measured by the α-amylase-iodine method after 24 hours at room temperature (25 ℃). Add 250 mg of sample to 50 ml of distilled water and homogenize for 3 minutes using a homogenizer. Then, 5 ml of homogenized sample solution, 3 ml of distilled water, 2 ml of 0.1M phosphate buffer (pH 6.0, 0.3% NaCl) and α-amylase (EC 3.2.1.1., Type) II-A, Bacillus sp., 1,400 units / mg, Sigma Co., USA) 2ml (7 units) of the solution was added and then reacted for 10 minutes in a 37 ℃ constant temperature water bath. 5 ml of 4N NaOH was added thereto to stop the enzymatic reaction, and the solution was neutralized by adding 4N HCl to 100 ml. Take 10 ml of this solution, add 5 ml of iodine solution (0.2% I 2 -2% KI, w / v), react, and let it stand at 100 ml for 20 minutes. Measure the absorbance at 625 nm. Calculated.
식: 노화도(%) = 100-[(a-b)/(a-c)×100] Expression (%) = 100-[(a-b) / (a-c) × 100]
(상기 식에서, “a”는 전체 밥의 분획 흡광도를 나타내고, “b”는 효소로 반응시킨 밥의 분획 흡광도를 나타내며, 그리고 “c”는 효소에 의해 완전히 분해된 밥의 분획 흡광도를 나타낸다) (Wherein "a" represents fractional absorbance of whole rice, "b" represents fractional absorbance of rice reacted with enzyme, and "c" represents fractional absorbance of rice completely degraded by enzyme)
또한, 제조된 밥의 저장성을 평가하기 위하여 상온에서의 밥의 부패정도를 측정하였다. 1회용 패트리디쉬에 시료 25g씩을 담고 뚜껑을 덮은 다음 상온(25℃)에서 저장하면서 6시간 이후 시간대 별로 시료를 채취하여 총균수와 곰팡이균을 각각 TPC배지와 Y/M배지를 이용하여 측정하였다. 통상 부패가 시작되는 미생물의 콜로니는 107CFU/g 이상을 기준으로 하여 판정하므로, 이 수치 이상을 나타내는 시점을 부패시간으로 판정하여 그 결과를 하기의 표 1-4에 나타내었다. In addition, the degree of decay of the rice at room temperature was measured to evaluate the shelf life of the prepared rice. 25g each sample was placed in a disposable petri dish, covered with a lid, and stored at room temperature (25 ° C), and samples were taken at each time interval after 6 hours, and the total number of bacteria and fungi were measured using TPC medium and Y / M medium, respectively. Since colonies of microorganisms that usually start to decay are determined based on 10 7 CFU / g or more, the time at which these values are higher is determined as the decay time and the results are shown in Table 1-4 below.
[표 1-4] Table 1-4
표 1-4로부터 알 수 있듯이, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥은 제조 후 24시간이 경과하면 약 9.9%의 노화가 진행되었으나, 비교예 1~4에 의해 제조된 밥은 약 15%의 노화가 진행되었다. 즉, 실시예에 의해 제조된 밥의 노화가 비교예에 의해 제조된 밥의 노화에 비해 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 밥의 노화를 지연시킨다는 것을 의미한다. As can be seen from Table 1-4, the rice of Examples 1 to 4 prepared using the Lactobacillus permentum JS strain proceeded about 9.9% of aging after 24 hours of manufacture, but in Comparative Examples 1 to 4 The rice produced by the aging process of about 15%. That is, it was confirmed that the aging of the rice prepared by the Example proceeded slowly compared to the aging of the rice prepared by the Comparative Example. This means that surviving Lactobacillus latement JS bacteria delayed aging of rice.
또한, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 밥은 제조 후 약 17~19시간이 경과해야 부패가 시작되었으나, 비교예 1~4에 의해 제조된 밥은 약 7~8시간 경과하면 부패하기 시작되었다. 즉, 실시예에 의해 제조된 밥의 부패가 비교예에 의해 제조된 밥의 부패에 비해 약 2배 이상 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 잡균 등의 오염으로 인한 부패를 방지하여 부패속도를 늦출 수 있다는 것을 의미한다.In addition, the rice of Examples 1 to 4 prepared using the Lactobacillus Percentum JS strain began to rot after about 17 to 19 hours after manufacture, but the rice prepared by Comparative Examples 1 to 4 was about 7 to 4 hours. After 8 hours, it began to rot. That is, it was confirmed that the decay of the rice prepared by the Example proceeded about two times slower than the decay of the rice prepared by the Comparative Example. This means that the surviving Lactobacillus permanent JS bacteria can slow down the corruption rate by preventing corruption due to contamination of various bacteria.
따라서, 본 발명의 제조방법에 의해 제조된 밥은 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수하다는 것을 알 수 있다.
Therefore, it can be seen that the rice produced by the production method of the present invention is not only rich in texture and flavor and rich in lactic acid bacteria, but also excellent in anti-aging and shelf life.
실험예 2. 락토바실러스 퍼멘텀 JS 균주를 이용한 떡의 제조Experimental Example 2 Preparation of Rice Cakes Using Lactobacillus Percentum JS Strains
<비교예 1~4><Comparative Example 1-4>
수세한 쌀 10㎏을 분쇄하고, 식염 0.1kg, 설탕 0.1kg 및 정제수 4.8kg을 첨가하여 반죽하였다. 상기 반죽을 12시간 동안 숙성시킨 후, 통상의 절편을 만드는 방법으로 100℃의 온도에서 떡을 제조하였다 (비교예 1). 비교예 1과 동일한 방법으로 하되, 상기 반죽에 각각 락토바실러스 아시도필러스 균주(비교예 2), 비피도박테리엄 롱검 균주(비교예 3), 및 스트렙토코코스 페칼리스 균주(비교예 4) 0.0015kg씩을 추가로 첨가하여 떡을 제조하였다. 10 kg of washed rice was ground and kneaded by adding 0.1 kg of salt, 0.1 kg of sugar and 4.8 kg of purified water. After the dough was aged for 12 hours, rice cakes were prepared at a temperature of 100 ° C. by the method of making conventional sections (Comparative Example 1). In the same manner as in Comparative Example 1, in the dough, Lactobacillus asidophilus strain (Comparative Example 2), Bifidobacterium long gum strain (Comparative Example 3), and Streptococcus pecalis strain (Comparative Example 4) 0.0015 The rice cake was prepared by further adding each kg.
<실시예 1~4><Examples 1-4>
비교예 1과 동일한 방법으로 하되, 상기 반죽에 락토바실러스 퍼멘텀 JS 균주를 추가로 첨가하고, 균주의 첨가량 및 반죽의 숙성 시간을 달리하여 떡을 제조하였다. 균주의 첨가량 및 숙성 시간을 하기의 표 2-1에 나타내었다. In the same manner as in Comparative Example 1, the Lactobacillus Percentum JS strain was further added to the dough, and the rice cake was prepared by varying the amount of the strain and the maturing time of the dough. The addition amount and the ripening time of the strain are shown in Table 2-1 below.
[표 2-1]TABLE 2-1
<평가><Evaluation>
관능 평가Sensory evaluation
상기 실험예 1에서와 동일한 방법으로 떡의 관능 평가를 수행한 후, 그 결과를 하기의 표 2-2에 나타내었다. After performing the sensory evaluation of the rice cake in the same manner as in Experimental Example 1, the results are shown in Table 2-2 below.
[표 2-2]Table 2-2
표 2-2로부터 알 수 있듯이,비교예 1~4에 의해 제조된 떡의 질감, 맛 및 향의 평가결과는 각각 약 3.0, 약 2.9, 약 2.9로 나왔으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡의 평가결과는 약 4.3, 약 4.2, 약 4.3으로 나왔다. 이는 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡이 비교예 1~4에 의해 제조된 떡에 비해 질감, 맛 및 향이 현저하게 우수하다는 것을 나타낸다. As can be seen from Table 2-2, the evaluation results of the texture, taste, and aroma of the rice cakes prepared in Comparative Examples 1 to 4 were about 3.0, about 2.9, and about 2.9, respectively, but using Lactobacillus fermentum JS strain. Evaluation results of the rice cakes prepared in Examples 1 to 4 were found to be about 4.3, about 4.2, and about 4.3. This indicates that the rice cakes of Examples 1 to 4 prepared using the Lactobacillus Permantum JS strain are remarkably superior in texture, taste, and aroma compared to the rice cakes prepared by Comparative Examples 1 to 4.
제조된 떡내 생존 균주의 수Number of surviving strains in rice cakes
상기 실험예 1에서와 동일한 방법으로 떡내 생존 균주의 수를 측정한 후, 그 결과를 하기의 표 2-3에 나타내었다. After measuring the number of surviving strains in the rice cake in the same manner as in Experimental Example 1, the results are shown in Table 2-3 below.
[표 2-3][Table 2-3]
표 2-3으로부터 알 수 있듯이, 락토바실러스 아시도필러스 균주, 비피도박테리엄 롱검 균주, 및 스트렙토코코스 페칼리스 균주를 이용하여 제조된 비교예 2~4의 떡에서는 균주가 모두 사멸하였으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡에서는 각각 2.1×103CFU/g, 2.4×102CFU/g, 3.7×104CFU/g, 및 3.7×104CFU/g 농도로 락토바실러스 퍼멘텀 JS 균주가 생존하였다. 이는 락토바실러스 퍼멘텀 JS 균주가 떡의 제조 온도인 100℃에서 생존하므로, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡에는 유산균이 풍부하게 함유되어 있음을 나타낸다. As can be seen from Table 2-3, in the rice cakes of Comparative Examples 2-4 prepared using Lactobacillus asidophilus strain, Bifidobacterium longgum strain, and Streptococcus pecalis strain, all strains were killed, but Lactobacillus In the rice cakes of Examples 1 to 4 prepared using Bacillus fermentum JS strain, 2.1 × 10 3 CFU / g, 2.4 × 10 2 CFU / g, 3.7 × 10 4 CFU / g, and 3.7 × 10 4 CFU /, respectively. The Lactobacillus Percentum JS strain survived at g concentration. This indicates that the Lactobacillus permanum JS strains survive at 100 ° C., which is the manufacturing temperature of the rice cake, and thus, the rice cakes of Examples 1 to 4 prepared using the Lactobacillus fermentum JS strains contain abundant lactic acid bacteria.
제조된 떡의 상대적 노화도 및 저장성Relative Aging and Shelf-life of Manufactured Rice Cakes
상기 실험예 1에서와 동일한 방법으로 떡의 상대적 노화도 및 부패정도를 측정한 후, 그 결과를 하기의 표 2-4에 나타내었다. After measuring the relative aging degree and decay degree of the rice cake in the same manner as in Experimental Example 1, the results are shown in Table 2-4 below.
전분의 노화를 측정하는 방법으로 시차주사열량기(DSC) 분석, α-amylase 가수분해효소를 이용, X-ray 회절도 비교 등 다양한 방법이 사용되고 있으며, 이와 더불어 물리적 방법으로서 Texture analyzer나 Instron을 이용하여 측정된 경도(hardness)의 변화가 노화도의 지표로 많이 이용되고 있다. 떡과 같은 전분질 식품은 저장 중 노화과정이 진행되면 경도가 증가하게 되는데 상온 저장 시 48시간 정도 지나면 경도변화가 급격히 일어나며 그 이후는 완만하게 증가한다. 따라서, 본 실험에서는 떡 제조 1시간 후의 경도와 상온에서 48시간 저장 후 경도를 측정하여 경도의 증가한 정도로서 노화도를 비교하여 상대적 노화도(Relative degree of retrogradation)를 산출하였다. 사용된 Texture analyzer(TA-HD, England)는 Sample size: 4× 4× 1.5cm, Mode: TPA(Texture profile analysis), Plunger dia.: 20mm, Threshold: 0.02kg, Test speed: 2.0mm/s, Pretest speed: 5.0mm/s, Post test speed: 5.0mm/s, Deformation rate: 60%로 측정하였으며, 시료를 2회 압착하였을 때 얻어지는 힘-거리 곡선의 TPA parameter로부터 경도를 산출하였다. As a method of measuring starch aging, various methods such as differential scanning calorimetry (DSC) analysis, α-amylase hydrolase, and X-ray diffraction comparison are used. In addition, as a physical method, a texture analyzer or Instron is used. The change in hardness measured by the above is widely used as an index of aging degree. Starch foods such as rice cakes increase in hardness as the aging process during storage increases. After 48 hours of storage at room temperature, the hardness changes rapidly and gradually increases thereafter. Therefore, in the present experiment, the relative degree of retrogradation was calculated by comparing the degree of aging as an increased degree of hardness by measuring the hardness after 1 hour of making rice cake and storage at room temperature for 48 hours. Texture analyzer (TA-HD, England) used was sample size: 4 × 4 × 1.5cm, Mode: Texture profile analysis (TPA), Plunger dia .: 20mm, Threshold: 0.02kg, Test speed: 2.0mm / s, Pretest speed: 5.0mm / s, Post test speed: 5.0mm / s, Deformation rate: 60% was measured, the hardness was calculated from the TPA parameter of the force-distance curve obtained when the sample is compressed twice.
[표 2-4]Table 2-4
표 2-4로부터 알 수 있듯이, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡은 제조 후 48시간이 경과하면 약 69%의 상대적 노화가 진행되었으나 비교예 1~4에 의해 제조된 떡은 약 97%의 상대적 노화가 진행되었다. 즉, 실시예에 의해 제조된 떡의 노화가 비교예에 의해 제조된 떡의 노화에 비해 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 떡의 노화를 지연시킨다는 것을 의미한다. As can be seen from Table 2-4, the rice cakes of Examples 1 to 4 prepared using the Lactobacillus fermentum JS strain had a relative aging of about 69% after 48 hours of manufacture, but in Comparative Examples 1 to 4, The rice cake prepared by the relative aging of about 97%. That is, it was confirmed that the aging of the rice cake prepared by the Example progressed slowly compared to the aging of the rice cake prepared by the Comparative Example. This means that surviving Lactobacillus latement JS bacteria delay the aging of rice cakes.
또한, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 떡은 제조 후 약 60시간이 경과해야 부패가 시작하였으나, 비교예 1~4에 의해 제조된 떡은 약 36시간 경과하면 부패가 시작되었다. 즉, 실시예에 의해 제조된 떡의 부패가 비교예에 의해 제조된 떡의 부패에 비해 약 1.7배 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 잡균 등의 오염으로 인한 부패를 방지한다는 것을 의미한다. In addition, the rice cakes of Examples 1 to 4 prepared using the Lactobacillus Permantum JS strain began to decay only after about 60 hours after preparation, but the rice cakes prepared by Comparative Examples 1 to 4 after about 36 hours. Corruption began. That is, it was confirmed that the decay of the rice cake prepared by the Example was about 1.7 times slower than the decay of the rice cake prepared by the Comparative Example. This means that the surviving Lactobacillus permanent bacteria JS prevents corruption due to contamination of various bacteria.
따라서, 본 발명의 제조방법에 의해 제조된 떡은 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수하다는 것을 알 수 있다.
Therefore, it can be seen that the rice cake prepared by the production method of the present invention is not only rich in texture and flavor and rich in lactic acid bacteria, but also excellent in anti-aging and shelf life.
실험예 3. 락토바실러스 퍼멘텀 JS 균주를 이용한 도넛의 제조Experimental Example 3 Preparation of Donuts Using Lactobacillus Percentum JS Strains
<비교예 1~4><Comparative Example 1-4>
밀가루 10.4㎏에 식염 0.16㎏, 설탕 1.1㎏ 쇼트닝 1.2㎏ 계란 1.56㎏ 및 정제수 4.52㎏을 가하여 반죽기로 5~20분 동안 반죽하였다. 상기 반죽을 발효기를 사용하여 습도 70% 온도 35℃에서 30분~2시간 동안 1차 발효시키고, 링 모양으로 성형한 후, 습도 70% 온도 35℃에서 30분~2시간 동안 2차 발효하였다. 그 다음, 190℃의 튀김기름에 튀기는 것에 의해 도넛을 제조하였다(비교예 1).0.16 kg of salt, 1.1 kg of sugar, 1.1 kg of shortening, 1.2 kg of egg, and 4.52 kg of purified water were added to 10.4 kg of flour, and kneaded for 5 to 20 minutes with a kneader. The dough was first fermented at a humidity of 70% temperature of 35 ° C. for 30 minutes to 2 hours using a fermenter, molded into a ring shape, and then fermented at a humidity of 70% temperature of 35 ° C. for 30 minutes to 2 hours. Then, a donut was prepared by frying at 190 ° C. frying oil (Comparative Example 1).
비교예 1과 동일한 방법으로 하되, 상기 반죽에 락토바실러스 아시도필러스 균주(비교예 2), 비피도박테리엄 롱검 균주(비교예 3), 및 스트렙토코코스 페칼리스 균주(비교예 4) 0.018kg씩을 추가로 첨가하여 도넛을 제조하였다. In the same manner as in Comparative Example 1, 0.018kg of Lactobacillus asidophilus strain (Comparative Example 2), Bifidobacterium long gum strain (Comparative Example 3), and Streptococcus pecalis strain (Comparative Example 4) Donuts were prepared by the addition of each.
<실시예 1~4><Examples 1-4>
비교예 1과 동일한 방법으로 하되, 상기 반죽에 락토바실러스 퍼멘텀 JS 균주를 추가로 첨가하고, 균주의 첨가량 및 반죽의 숙성 시간을 달리하여 도넛을 제조하였다. 균주의 첨가량 및 숙성 시간을 하기의 표 3-1에 나타내었다. In the same manner as in Comparative Example 1, the dough was further added to the Lactobacillus Permanum JS strain, and the doughnut was prepared by varying the amount of the strain and the maturation time of the dough. The addition amount and the ripening time of the strain are shown in Table 3-1 below.
[표 3-1]Table 3-1
<평가><Evaluation>
관능 평가Sensory evaluation
상기 실험예 1에서와 동일한 방법으로 도넛의 관능 평가를 수행한 후, 그 결과를 하기의 표 3-2에 나타내었다. After performing the sensory evaluation of the donut in the same manner as in Experimental Example 1, the results are shown in Table 3-2 below.
[표 3-2]Table 3-2
표 3-2로부터 알 수 있듯이, 비교예 1~4에 의해 제조된 도넛의 질감, 맛 및 향의 평가결과는 각각 약 3.2, 약 3.2, 약 3.2로 나왔으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛의 평가결과는 약 4.6, 약 4.5, 약 4.5로 나왔다. 이는 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛이 비교예 1~4에 의해 제조된 도넛에 비해 질감, 맛 및 향이 현저하게 우수하다는 것을 나타낸다. As can be seen from Table 3-2, the evaluation results of the texture, taste, and aroma of the donuts prepared by Comparative Examples 1 to 4 were about 3.2, about 3.2, and about 3.2, respectively, but using Lactobacillus fermentum JS strain. Evaluation results of the donuts prepared in Examples 1 to 4 were found to be about 4.6, about 4.5, and about 4.5. This indicates that the donuts of Examples 1 to 4 prepared using the Lactobacillus Percentum JS strain are remarkably superior in texture, taste and aroma as compared to the donuts prepared by Comparative Examples 1 to 4.
제조된 도넛내 생존 균주의 수Number of surviving strains in donuts prepared
상기 실험예 1에서와 동일한 방법으로 도넛내 생존 균주의 수를 측정한 후, 그 결과를 표 3-3에 나타내었다. After measuring the number of surviving strains in donuts in the same manner as in Experimental Example 1, the results are shown in Table 3-3.
[표 3-3]Table 3-3
표 3-3으로부터 알 수 있듯이, 락토바실러스 아시도필러스 균주, 비피도박테리엄 롱검 균주, 및 스트렙토코코스 페칼리스 균주를 이용하여 제조된 비교예 2~4의 도넛에서는 균주가 모두 사멸하였으나, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛에서는 각각 3.6×104, 6.0×104, 1.1×105 및 7.8×104CFU/g 농도로 락토바실러스 퍼멘텀 JS 균주가 생존하였다. 이는 락토바실러스 퍼멘텀 JS 균주가 도넛의 제조온도 190℃에서 생존하므로, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛에는 유산균이 풍부하게 함유되어 있음을 나타낸다. As can be seen from Table 3-3, in the donuts of Comparative Examples 2-4 prepared using Lactobacillus asidophilus strain, Bifidobacterium long gum strain, and Streptococcus pecalis strain, all strains were killed, but Lactobacillus In the donuts of Examples 1 to 4 prepared using the Bacillus fermentum JS strain, Lactobacillus fermentum JS strains at 3.6 × 10 4 , 6.0 × 10 4 , 1.1 × 10 5 and 7.8 × 10 4 CFU / g concentrations, respectively, were used. Survived. This indicates that the Lactobacillus latent JS strain survives at 190 ° C. of preparation of the donut, and thus, the donuts of Examples 1 to 4 prepared using the Lactobacillus latent JS strain are rich in lactic acid bacteria.
제조된 도넛의 상대적 노화도 및 저장성Relative Aging and Storage of Donuts Prepared
상기 실험예 1에서와 동일한 방법으로 도넛의 상대적 노화도 및 부패정도를 측정한 후, 그 결과를 하기의 표 3-4에 나타내었다. 상대적 노화도에 관한 실험방법은 실험예 2에서와 동일하며, 부패정도에 관한 실험방법은 저장방법에 있어서 37℃에 저장하는 것 이외는 모두 동일하게 하였다. After measuring the relative degree of aging and degree of decay in the same manner as in Experimental Example 1, the results are shown in Table 3-4 below. The experimental method for the relative aging degree is the same as in Experimental Example 2, the experimental method for the degree of corruption was the same except for storing at 37 ℃ in the storage method.
[표 3-4]Table 3-4
표 3-4로부터 알 수 있듯이, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛은 제조 후 48시간이 경과하면 약 76%의 상대적 노화가 진행되었으나, 비교예 1~4에 의해 제조된 도넛은 약 109%의 상대적 노화가 진행되었다. 즉, 실시예에 의해 제조된 도넛의 노화가 비교예에 의해 제조된 도넛의 노화에 비해 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 도넛의 노화를 지연시킨다는 것을 의미한다. As can be seen from Table 3-4, the donuts of Examples 1 to 4 prepared using the Lactobacillus fermentum JS strain had a relative aging of about 76% after 48 hours of manufacture, but Comparative Examples 1-4 The donuts produced by Relz had a relative aging of about 109%. That is, it was confirmed that the aging of the donut manufactured by the Example proceeded slowly compared to the aging of the donut prepared by the Comparative Example. This means that the surviving Lactobacillus latent JS bacteria delay the aging of donuts.
또한, 락토바실러스 퍼멘텀 JS 균주를 이용하여 제조된 실시예 1~4의 도넛은 제조 후 72시간이 경과해야 부패가 시작되었으나, 비교예 1~4에 의해 제조된 도넛은 약 36시간이 경과하면 부패가 시작되었다. 즉, 실시예에 의해 제조된 도넛의 부패가 비교예에 의해 제조된 도넛의 부패에 비해 약 2배 느리게 진행됨이 확인되었다. 이는 생존한 락토바실러스 퍼멘텀 JS 균이 잡균 등의 오염으로 인한 부패를 방지한다는 것을 의미한다. In addition, the donuts of Examples 1 to 4 prepared using the Lactobacillus Percentum JS strain began to rot after 72 hours of manufacture, but the donuts prepared by Comparative Examples 1 to 4 were about 36 hours later. Corruption began. That is, it was confirmed that the decay of the donut prepared by the Example was about 2 times slower than the decay of the donut prepared by the Comparative Example. This means that the surviving Lactobacillus permanent bacteria JS prevents corruption due to contamination of various bacteria.
따라서, 본 발명의 제조방법에 의해 제조된 도넛은 질감과 풍미가 좋고 유산균이 풍부할 뿐 아니라, 노화방지 및 저장성이 우수하다는 것을 알 수 있다. Therefore, it can be seen that the donut prepared by the manufacturing method of the present invention is not only rich in texture and flavor and rich in lactic acid bacteria, but also excellent in anti-aging and shelf life.
Claims (14)
전체 곡류 100중량부를 기준으로 상기 배양단계를 거친 균주 0.1~1중량부를 첨가하고, 30분~10시간 동안 정치한 후, 90~110℃의 온도에서 밥을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 함유하는 식품의 제조방법으로,
상기 락토바실러스 퍼멘텀 JS 균주는 1× 105~1×1011CFU/g의 농도를 가지며, 90~110℃의 온도에서 내열성을 가지는 것인 방법. Culturing the Lactobacillus fermentum JS strain in a phytolactic acid bacteria medium comprising glucose and soybean extract powder; And
Add 0.1 to 1 parts by weight of the strain that went through the culturing step based on 100 parts by weight of whole grains, and after standing for 30 minutes to 10 hours, lactobacillus fermentum comprising the step of preparing rice at a temperature of 90 ~ 110 ℃ In the manufacturing method of food containing JS strain,
Wherein the Lactobacillus Percentum JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and has a heat resistance at a temperature of 90 ~ 110 ℃.
전체 곡류 100중량부를 기준으로 상기 배양단계를 거친 균주 0.1~1중량부를 첨가하고, 분쇄, 반죽 및 90~110℃의 온도에서 증편하여 떡을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 함유하는 식품의 제조방법으로,
상기 락토바실러스 퍼멘텀 JS 균주는 1× 105~1×1011CFU/g의 농도를 가지며, 90~110℃의 온도에서 내열성을 가지는 것인 방법. Culturing the Lactobacillus fermentum JS strain in a phytolactic acid bacteria medium comprising glucose and soybean extract powder; And
Based on 100 parts by weight of whole grains, added 0.1-1 part by weight of the strain that passed through the culturing step, and contains the Lactobacillus fermentum JS strain comprising the step of preparing rice cake by crushing, kneading and increasing the temperature at a temperature of 90 ~ 110 ℃. In the manufacturing method of the food to say,
Wherein the Lactobacillus Percentum JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and has a heat resistance at a temperature of 90 ~ 110 ℃.
전체 반죽재료 100중량부를 기준으로 상기 배양단계를 거친 균주 0.1~1중량부를 첨가하고, 30분~2시간 동안 습도 70%, 온도 35℃에서 1차 발효하고, 30분~2시간 동안 습도 70%, 온도 35℃에서 2차 발효한 후, 170~190℃의 온도에서 튀기는 것에 의해 도넛을 제조하는 단계를 포함하는 락토바실러스 퍼멘텀 JS 균주를 함유하는 식품의 제조방법으로,
상기 락토바실러스 퍼멘텀 JS 균주는 1× 105~1×1011CFU/g의 농도를 가지며, 170~190℃의 온도에서 내열성을 가지는 것인 방법. Culturing the Lactobacillus fermentum JS strain in a phytolactic acid bacteria medium comprising glucose and soybean extract powder; And
Add 0.1 to 1 parts by weight of the strain that went through the culturing step based on 100 parts by weight of the whole dough material, and fermented at 70% humidity for 30 minutes to 2 hours and 35 ° C for 1 hour, and 70% humidity for 30 minutes to 2 hours. After the secondary fermentation at a temperature of 35 ° C, frying at a temperature of 170 ~ 190 ° C to prepare a donut comprising a method for producing a food containing the Lactobacillus fermentum JS strain,
The Lactobacillus permanum JS strain has a concentration of 1 × 10 5 ~ 1 × 10 11 CFU / g, and has a heat resistance at a temperature of 170 ~ 190 ℃.
The method according to claim 9, wherein 0.03 to 0.2 parts by weight of at least one organic acid selected from the group consisting of lactic acid, citric acid and malic acid are further added based on 100 parts by weight of the whole dough material.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100139010A KR101223213B1 (en) | 2010-12-30 | 2010-12-30 | Method of Preparing Food Using Lactobacillus fermentum JS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100139010A KR101223213B1 (en) | 2010-12-30 | 2010-12-30 | Method of Preparing Food Using Lactobacillus fermentum JS |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20120077150A true KR20120077150A (en) | 2012-07-10 |
KR101223213B1 KR101223213B1 (en) | 2013-01-17 |
Family
ID=46710691
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020100139010A KR101223213B1 (en) | 2010-12-30 | 2010-12-30 | Method of Preparing Food Using Lactobacillus fermentum JS |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR101223213B1 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104336579A (en) * | 2014-11-03 | 2015-02-11 | 大连民族学院 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
KR20170097586A (en) * | 2016-02-18 | 2017-08-28 | 강원대학교산학협력단 | Composition for anti-allergy comprising fermented soybean extract as effective component and production method thereof |
KR20180109015A (en) * | 2017-03-24 | 2018-10-05 | 한국식품연구원 | Method for repression of starch retrogradation by Lactobacillus plantarum |
KR20190079836A (en) * | 2017-12-28 | 2019-07-08 | (주)프레쉬벨 | Method for producing fermented barley sprout with enhanced saponarin, isovitexin and luteolin using novel Lactobacillus fermentum strain |
KR20200049349A (en) * | 2018-10-31 | 2020-05-08 | 주식회사 웰빙엘에스 | Manufacturing method of scorched rice comprising live lactic acid bacteria |
CN115644212A (en) * | 2022-06-01 | 2023-01-31 | 华南理工大学 | Lactobacillus fermentum and application thereof in preparation of goat milk reinforced whole-wheat sour dough bread |
KR20230089720A (en) | 2021-12-14 | 2023-06-21 | 주식회사 포스코 | Austenitic stainless steel and manufacturing method thereof |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100435168B1 (en) | 2003-06-27 | 2004-06-16 | 최정식 | Lactic acid beverage containing acid-resistant Lactobacillus fermentum JS |
KR100815255B1 (en) | 2007-06-08 | 2008-03-19 | 이득식 | Beans paste containing lactobacillus fermentum js and manufacturing method thereof |
KR20090029023A (en) * | 2007-09-17 | 2009-03-20 | 이기영 | Manufacturing method of muffin cake having soybean-curd dreg fermented by lactic bacteria and soybean-curd dreg fermented by lactic bacteria using the same |
KR20090081599A (en) * | 2008-01-24 | 2009-07-29 | 문상욱 | Method for Preparing Fermented Soybean Powder |
-
2010
- 2010-12-30 KR KR1020100139010A patent/KR101223213B1/en active IP Right Grant
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104336579A (en) * | 2014-11-03 | 2015-02-11 | 大连民族学院 | Salmonella compound bacteriostatic agent for uncooked vegetable or cold vegetable dish in sauce and application thereof |
KR20170097586A (en) * | 2016-02-18 | 2017-08-28 | 강원대학교산학협력단 | Composition for anti-allergy comprising fermented soybean extract as effective component and production method thereof |
KR20180109015A (en) * | 2017-03-24 | 2018-10-05 | 한국식품연구원 | Method for repression of starch retrogradation by Lactobacillus plantarum |
KR20190079836A (en) * | 2017-12-28 | 2019-07-08 | (주)프레쉬벨 | Method for producing fermented barley sprout with enhanced saponarin, isovitexin and luteolin using novel Lactobacillus fermentum strain |
KR20200049349A (en) * | 2018-10-31 | 2020-05-08 | 주식회사 웰빙엘에스 | Manufacturing method of scorched rice comprising live lactic acid bacteria |
KR20230089720A (en) | 2021-12-14 | 2023-06-21 | 주식회사 포스코 | Austenitic stainless steel and manufacturing method thereof |
CN115644212A (en) * | 2022-06-01 | 2023-01-31 | 华南理工大学 | Lactobacillus fermentum and application thereof in preparation of goat milk reinforced whole-wheat sour dough bread |
Also Published As
Publication number | Publication date |
---|---|
KR101223213B1 (en) | 2013-01-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101223213B1 (en) | Method of Preparing Food Using Lactobacillus fermentum JS | |
JP4524801B2 (en) | Method for producing fermented brown rice and method for producing fermented germinated brown rice | |
JP5044769B2 (en) | Lactic acid bacteria Lactobacillus sakei strain, beverage manufacturing method, food manufacturing method, pickled bed manufacturing method, bread making raw material manufacturing method | |
KR101750154B1 (en) | Rice bread and rice fermented composition having superior effect of aging-retardation and manufacturing method thereof | |
CN112400952B (en) | Preparation method and application of dried fruit natural yeast dough | |
JP5328948B2 (en) | Fermented flavor liquid with new lactic acid bacteria | |
JP6955808B1 (en) | How to make fermented honey | |
EP2011859B1 (en) | Pediococcus pentosaceus lactose-positive strain and a complex of fructan-containing exopolysaccharides synthesized by the strain | |
KR20080100067A (en) | Bread containing lactobacillus and manufacturing method thereof | |
KR20120124080A (en) | Method for Preparing Soy Sikhye Yogurt and the Soy Sikhye Yogurt Prepared by the Same Method | |
KR101193338B1 (en) | Food composition comprising lactic acid bacteria fermented sweet potato and preparation method thereof | |
JP4728769B2 (en) | Production and utilization of sour dough containing high concentrations of γ-aminobutyric acid | |
WO2020174120A1 (en) | Food compositions | |
JP2019198270A (en) | Lactic acid bacteria producing exopolysaccharide and their use | |
JP5048743B2 (en) | Flavor liquid by new lactic acid bacteria and food containing the same | |
KR100921697B1 (en) | Method for using high osmotic pressure tolerant strain as natural flavor | |
KR102282725B1 (en) | Weissella cibaria strain having rice cake anti-retrogradation activity and use thereof | |
KR101692122B1 (en) | Method for preparing functional dough with fermented material of turmeric and rice bran and snack prepared using same | |
KR101414163B1 (en) | Preparation Method for Korean Long-Term Ripened Kimchi Using Starter for Fermentation of a comprising Saccharomyces servazzii MY7 and Lactobacillus curvatus ML17 | |
KR101406754B1 (en) | Preparing for honey pastry method | |
CN113693218A (en) | Sweet potato fermented product containing high content of beta-glucan and food composition containing the same for enhancing immunity | |
KR20120077354A (en) | Kimchi seasoning composition containing lactobacillus fermentum js | |
JP5478692B1 (en) | Novel fermented flavor liquid and food containing the fermented flavor liquid | |
JP5334530B2 (en) | Food containing novel lactic acid bacteria and method for producing the same | |
KR101871904B1 (en) | Leuconostoc mesenteroides YSM1219 and its use |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20151106 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20171106 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20181115 Year of fee payment: 7 |