KR20160133083A - Melon lactic acid bacteria snack with milk, and manufacturing method thereof - Google Patents
Melon lactic acid bacteria snack with milk, and manufacturing method thereof Download PDFInfo
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- KR20160133083A KR20160133083A KR1020150065676A KR20150065676A KR20160133083A KR 20160133083 A KR20160133083 A KR 20160133083A KR 1020150065676 A KR1020150065676 A KR 1020150065676A KR 20150065676 A KR20150065676 A KR 20150065676A KR 20160133083 A KR20160133083 A KR 20160133083A
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- lactic acid
- melon
- acid bacteria
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- milk
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- Confectionery (AREA)
Abstract
The present invention relates to a melon lactic acid bacteria cake using milk and a method for producing the same. More specifically, the present invention relates to a melon lactic acid bacteria confectionery product prepared by preparing a melon culture medium by using milk as a stock solution of melon and culturing the lactic acid bacteria by inoculating them, The present invention relates to a melon lactic acid bacterial flour having excellent taste and flavor and having an advantage of being able to produce melon lactic acid bacteria containing dietary fiber and lactic acid bacteria, and a method for producing the same.
Description
The present invention relates to a melon lactic acid bacteria cake using milk and a method for producing the same. More specifically, the present invention relates to a melon lactic acid bacteria confectionery product prepared by preparing a melon culture medium by using milk as a stock solution of melon and culturing the lactic acid bacteria by inoculating them, The present invention relates to a melon lactic acid bacterial flour having excellent taste and flavor and having an advantage of being able to produce melon lactic acid bacteria containing dietary fiber and lactic acid bacteria, and a method for producing the same.
In modern society, the concept of "LOHAS (Lifestyle of Health Sustainability)" is rapidly spreading along with well-being, and environment-friendly agricultural products and organic processed food are emerging as satisfying foods. Accordingly, development of organic confectionery using organic ingredients is actively promoted, especially in the case of confectioneries mainly consumed by children, and consumers' preference and preference for confectionery produced with various nutrients and active ingredients are high .
Especially, the method of producing lactic acid bacteria in a confectionery by inoculating and culturing the lactic acid bacterium, and the development of the confectionery or the food produced by the method are actively progressing.
There are more than 100 trillion germs in our body, and the total weight is about 1.5kg, which is similar to liver weight. These bacteria are most commonly present in the intestines, and the group of bacteria present in the intestines is called intestinal microflora. In the intestinal flora, beneficial bacteria and harmful bacteria are balanced, and this balance is closely related to human health. Breaking the balance of intestinal flora is mainly stress, aging, changes in food intake, various intestinal diseases or infections, or administration of antibiotics. These not only break the balance of the intestinal microflora, but also reduce the defense against the external environment and further cause various diseases. If the intestinal microflora is unbalanced and the beneficial bacteria are decreased and the harmful bacteria are increased, the most common symptoms that we experience are abdominal bloating, diarrhea and constipation due to digestive problems, diarrhea, malnutrition and intestinal fermentation.
A typical example of beneficial bacteria in the intestines is lactic acid bacteria, which inhibits the growth of harmful bacteria in the intestines and produces a variety of substances capable of controlling immunity. It is known that lactic acid bacteria enter the intestines of humans and animals to prevent the growth of harmful bacteria and enhance the body's immune system, anti-aging and anti-cancer properties. The situation is that dairies have been racing to compete for lactic acid bacteria recently, and they are showing off fermented milk products using functional lactobacillus which is good for certain body. The market for product types containing lactic acid bacteria is divided into functional foods and beverages including dairy products, health functional foods, special nutritional foods and feeds, and the functional food and beverages market including dairy products accounts for about 84%. Recently, the annual growth rate of the health functional food and special nutrition sector is more than 9%, and the global lactic acid bacterial strain market is reported to be about 1.1 billion dollars.
Korean Patent No. 10-0439153 discloses a method for producing a snack kimchi wherein quick fermentation of the fermented kimchi is carried out, followed by vacuum drying and then hot-water treatment, or a powdery kimchi obtained by making the dried kimchi into fine particles is uniformly Shaped and formed into a shape, and then subjected to a hot-water treatment, thereby producing a snack kimchi which is easy to carry and store, is easy to snack, and is used for making a snack. However, in the case of the snack kimchi, the lactic acid bacteria contained in the kimchi are included in the snack itself, which is not suitable for increasing the content of the lactic acid bacteria, and the taste of the infant snack is relatively intense due to its relatively strong taste. Korean Patent No. 10-0884739 relates to a block-type freeze-dried snack and a method for producing the snack. The present invention relates to a block-type freeze-dried snack and a method for producing the snack, , Lyophilized or chopped form of lyophilized product is dispersed in the inside, and the lyophilized dough lyophilized product including powdered milk, glutinous rice flour, honey and dextrin and yoghurt Freeze dried snack which is useful as an emergency food amount, snack or patient formula, since the lyophilized material is excellent in taste and tenderness and preserves nutritional components by keeping the block as it is and improves firmness and is suitable as a snack. However, the block-type lyophilized snack is a snack produced by lyophilizing to form a block with other food ingredients using a manufactured and commercially available dairy product. Since the lactic acid bacteria are not directly inoculated and cultured, the lactic acid bacteria contained therein are limited, And since the lactic acid bacteria are not inoculated and cultured so as to be suitable for organic foodstuffs, it is not a manufacturing method for enhancing the taste and flavor of a specific fruit, so that the taste and flavor of a specific fruit may be reduced.
As described above, many techniques have been disclosed for preparing a snack by including lactic acid bacteria and freeze-drying the fruit using the fruit, but in order to increase the content of the lactic acid bacteria contained in the snack, the fruit medium itself is used to prepare the fruit medium A method for manufacturing a liquefied bacterial strain and a method for manufacturing a snack containing lactic acid bacteria and a dietary fiber by rapidly cooling the lactic acid bacteria inoculated and culturing the cultured lactic acid bacterium in a desired form, It is not developed yet.
The present invention has been made to solve the above-mentioned problems and provide a necessary technique,
The present invention relates to a method for producing a melon lactic acid bacteria cake using milk prepared by preparing a melon medium using milk as a stock solution of melon and culturing the lactic acid bacteria culture prepared by inoculating and culturing the lactic acid bacterium in a vacuum, The present invention has been made in view of the above problems.
The present invention improves the production efficiency of the melon medium by adding milk during the culturing and inoculation of the lactic acid bacterium so as to be suitable for the melon and also includes the lactic acid bacteria and the dietary fiber so that the various nutritional ingredients contained in the milk are also included in the finally- The present invention also provides a method for producing melon lactic acid bacteria using the milk.
In order to accomplish the above object, according to one embodiment of the present invention,
One embodiment of the present invention is a method for producing melon medium, comprising the steps of: preparing a melon medium for preparing melon medium by mixing melon stock solution, milk, fruit powder, sugar, and complex vitamin; Sterilizing the sterilization medium to remove contaminants from the melon medium prepared in the preparation of the melon medium; Culturing the lactic acid bacterium in a sterilized melon medium in the medium sterilization step and culturing the lactic acid bacterium to produce a lactic acid bacterium culture liquid; A shaping step of producing a lactic acid bacteria-cultured ice piece shaped in a certain shape by pouring the culture liquid of lactic acid bacteria prepared in the lactic acid bacteria culturing step into a mold of a certain type and quenching; And drying the lactic acid bacteria-cultured ice pieces prepared in the form of confectionery in the molding step using a freeze drier to prepare melon lactic acid bacteria confectionary. do.
In the present invention, in the step of preparing the melon medium, a ratio of 10 to 60% by weight of the stock solution of melon, 10 to 60% by weight of milk, 10 to 30% by weight of fruit powder, 1 to 10% by weight of sugar and 0.05 to 0.5% And the like.
In the present invention, the medium sterilization step may be characterized by atmospheric sterilization at a temperature of 95 to 105 ° C within 3 hours, or high-pressure sterilization at a temperature of 115 to 125 ° C within 30 minutes.
In the present invention, the lactic acid bacteria may be cultured after the lactic acid bacteria are inoculated at a rate of 1 to 3 parts by weight per 100 parts by weight of the melon medium.
In the present invention, the lactic acid bacteria in the step of culturing the lactic acid bacteria may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum And may be characterized by being at least one kind or more.
In the present invention, in the step of culturing the lactic acid bacteria, lactic acid bacteria may be inoculated into the melon culture medium and then cultured for 3 to 10 days at a temperature of 15 to 38 ° C.
According to the present invention, in the shaping step, the culture broth of the lactic acid bacteria is poured into a mold of a certain type and is quenched at a temperature of 20 to 60 DEG C for 4 to 24 hours.
According to the present invention, the drying step may be characterized by using a freeze dryer to reduce the pressure to a state maintained at a temperature of 40 ° C or lower, followed by drying for 0.5 to 3 days.
Another embodiment of the present invention can provide a melon lactic acid bacteria confection using milk, which is produced by the above method.
The melon lactic acid bacteria cake using milk according to one embodiment of the present invention is advantageous in that it can be easily ingested in everyday life since it is prepared in the form of a snack containing lactic acid bacteria and dietary fiber using a stock solution of melon, And it has a good taste and flavor, and it has an advantage of being good in preference and preference to an aged man and woman.
In addition, since the melon lactic acid bacteria cake using milk is prepared by preparing the melon medium using the milk in the raw milk of melon, directly cultivating the lactic acid bacterium in the prepared melon medium and culturing it, the taste and flavor of the melon stock solution is lost The cultivation efficiency of lactic acid bacteria can be increased by using the prepared melon medium and the effect of increasing the content of lactic acid bacterium and dietary fiber of the finally prepared melon lactic acid bacteria cake is excellent.
In addition, in the process of culturing and inoculating lactic acid bacteria suitable for melons, milk is added to increase the production efficiency of melon medium, and various nutritional ingredients contained in milk can be included in the final produced confection, There is an advantage that the melon lactic acid bacteria confection can be produced.
In addition, due to the fruit powder contained in the process of preparing the melon medium, various colors according to the type of the fruit can be expressed in the melon lactic acid bacteria cake, thereby improving the aesthetic sensation. Accordingly, there is an advantage of inducing appetite, Flavor and flavor, and thus it is possible to produce melon lactic acid bacteria confection having excellent taste, color, flavor, texture and flavor of consumers.
In addition, a fermentation broth of lactic acid bacteria prepared by inoculating and culturing lactic acid bacterium after preparing a melon medium using milk as a stock solution of melon is poured into a mold maintained in a certain form, followed by quenching and drying in a vacuum state The manufacturing method is simple and manufacturing efficiency can be improved by manufacturing the melon lactic acid bacteria cake by the method, so that the productivity and economical efficiency can be improved.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a process for producing a melon lactic acid bacteria confection using milk according to an embodiment of the present invention. FIG.
2 is a photograph showing melon lactic acid bacteria confection using milk prepared according to an embodiment of the present invention.
FIG. 3 is an inspection report showing the result of component analysis test on the number of lactic acid bacteria contained in melon lactic acid bacteria confection using milk prepared according to an embodiment of the present invention.
4 is an inspection report showing the result of component analysis test on the content of dietary fiber contained in melon lactic acid bacteria confection using milk prepared according to one embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.
In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, it is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.
The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.
The present invention relates to a method for preparing a melon lactic acid bacteria cake using milk and a method for producing the same, and a method for producing a melon lactic acid bacteria cake using milk according to the present invention comprises mixing a raw melon solution, milk, fruit powder, A step of preparing a melon medium; Sterilizing the sterilization medium to remove contaminants from the melon medium prepared in the preparation of the melon medium; Culturing the lactic acid bacterium in a sterilized melon medium in the medium sterilization step and culturing the lactic acid bacterium to produce a lactic acid bacterium culture liquid; A shaping step of producing a lactic acid bacteria-cultured ice piece shaped in a certain shape by pouring the culture liquid of lactic acid bacteria prepared in the lactic acid bacteria culturing step into a mold of a certain type and quenching; And a drying step of preparing a melon lactic acid bacteria cake by drying a lysobacterium culture ice piece prepared in the form of confectionery in the molding step using a freeze drier.
Hereinafter, a method for producing melon lactic acid bacteria confection using milk (hereinafter also referred to as "melon lactic acid bacteria confectionery") according to one embodiment of the present invention will be described in detail. The melon lactic acid bacteria sweets according to one embodiment of the present invention can be understood more clearly by the following production method.
First, a step of preparing a melon medium can be performed (S 100 ).
A melon medium preparation step may be carried out to prepare a melon medium by mixing the melon stock solution, milk, fruit powder, sugar and the complex vitamin.
Melon has a high aroma, high sugar content, and high flavor. It is regarded as one of the best fruits and vegetables in the world. It has been recognized as a functional food, and has been steadily expanding its production and consumption for 40 years. Melon has a high content of saccharides and is rich in iron, niacin, vitamin A, vitamin C, etc. It is known to be highly effective as an anticoagulant for preventing heart disease or stroke by lowering the viscosity of blood. -carotene is abundantly present (Jo, Joong-gu et al., 2009. Changes in physiological activity of melon (Cucumismelo L.) according to frozen storage period. Journal of Applied Life Science 52 (4): 20). Meron is 88.20g of water per 100g. It has a diuretic effect because it has a lot of water and it helps the constipation because of high dietary fiber content. Potassium is contained in 347mg per 100g of edible portion, and acts to discharge saline out of the body (RDA Food Ingredients Table 2006). Therefore, there is an excellent effect in preventing an adult disease which is likely to occur due to excessive salt intake. Recently, new antioxidant components have been attracting attention as fruit-functioning (Choi, Young-joon, 2007. Content content of melon fruit according to the type of cover materials except facility house. Journal of Biological Environment Control 16 (1): 73). Compared with other fruits of the same species, melon contains more than 2 to 3 times more protein and lipids, 2 times more sugar, 9 times more fiber, more than 2 times more vitamins than watermelon (RDA, 2005 (Rice), Rice, pp20-21, 27, Ministry of Agriculture, Forestry and Fisheries, 2009. Development of high fiber beverages using melon and watermelon, Ministry of Agriculture, Forestry and Fisheries, pp.9-13) (2002), "A Study on the Distribution of Free Sugars in Watermelon and Melon Areas", Journal of the Korean Society of Agricultural Science 39 (3) ): 20).
In the present invention, by using the above-mentioned melon with excellent nutritional composition as a main ingredient, the lactic acid bacteria cake using the melon stock solution is produced, which helps the growth and development of children, and the taste and flavor is excellent for both the aged and the young, And it is also possible to provide not only various nutritional components but also confectioneries containing lactic acid bacteria and dietary fiber.
Although not limited thereto, the melon stock solution may be characterized in that the melon is ground using a juice extractor, a juicer or a blender after removing the husks and seeds of the ripe melon, thereby preparing a melon stock solution in a liquid state.
Unlike the conventional preparation method of producing confectionery by mixing the raw stock solution of fruits or the solution of agricultural products with commercially available products of lactic acid bacteria and the products of lactic acid bacteria, the melon culture medium is prepared by using the stock solution of melon, and then lactic acid bacteria are inoculated and cultured The present invention is intended to maximize the taste and flavor of melon and increase the content of lactic acid bacteria while preventing the loss of the active ingredient of the melon as much as possible.
In particular, by adding milk during the process of preparing the melon medium using the melon stock solution, it is possible to improve the production efficiency of the melon medium and to incorporate various nutrients contained in the milk into the final confectionery, There is an advantage that more excellent melon lactic acid bacteria confection can be produced.
According to one embodiment of the present invention, in the step of preparing the melon culture medium, 10 to 60% by weight of the melon stock solution, 10 to 60% by weight of milk, 10 to 30% by weight of the fruit powder, 1 to 10% By weight based on the total weight of the composition.
When the raw material of melon is added in an amount of less than 10% by weight, the content of the raw material of melon contained in the melon lactic acid bacteria cake is too small, so that the effective ingredient of melon may not be properly consumed, and the taste and flavor of melon There is a possibility that the content of other materials in the process of preparing the melon medium is relatively reduced and the production efficiency of the medium is reduced when the raw stock solution of melon is added and mixed in an amount exceeding 60 wt% The quality of the melon medium is lowered and the content of dietary fiber or lactic acid bacteria contained in the finally prepared melon lactic acid bacteria confection may be reduced.
When milk is added in an amount of less than 10% by weight, it is not meaningful to add milk because there is a possibility that the content of milk to be added in the process of preparing the melon medium is so small that the production efficiency of the melon medium may not be improved When the milk is added in an amount exceeding 60% by weight, the content of the melon stock solution added in the process of preparing the melon medium becomes relatively small, so that the taste and flavor of the melon may not be properly felt. There is a possibility that the effective component of the melon may not be fully contained in the melon lactic acid bacteria cake finally produced.
When the fruit powder is added in an amount of less than 10% by weight, the content of the fruit powder to be added in the process of preparing the melon medium is too small, so that there is a possibility that the taste and flavor of the added fruit may not be properly cut. There is a possibility that the addition of the fruit powder in an amount exceeding 30% by weight results in a decrease in the content of the raw milk of the melon and that of the milk, which may reduce the production efficiency of the melon culture medium.
The above-mentioned fruit powder means that the fruit is prepared by pulverizing the fruit to be dried and then pulverized into fine particles. All the kinds of fruit are dried and pulverized to prepare powder of melon May be added in the medium preparation step.
Although not limited thereto, the fruit powder added in the step of preparing the melon medium may be at least one selected from the fruit group consisting of strawberry, grape, blueberry or apple.
When the sugar is added in an amount of less than 1 wt% and mixed, there is a fear that the sweetness of the finally prepared melon lactic acid bacteria confection is not felt at all, and there is a possibility that the taste of the taste of the consumer may be reduced. The sweetness is excessively felt in the finally produced melon lactic acid bacteria confection, and there is a fear that the preference of the modern people who care about health is lowered, and the sweetness is somewhat sweet There is a concern that the health of the infant may be detrimental because it can feel strong.
Sugar added in the step of preparing the melon medium may be selected from the group consisting of organic sugar, white sugar, brown sugar, yellow sugar, oligosaccharide, fructose, glucose, organic sugar cane sugar, honey fermented by fermentation of honey, And at least one selected from the group consisting of glucose, glucose, and sucrose. In particular, it is preferable to use organic sugar when preparing melon lactic acid bacteria confectionery containing lactic acid bacteria and dietary fiber as a snack for infants. In order to ensure that infants whose immunity and body metabolic rate are lower than adults are safely ingested, So as to provide food suitable for infants and children.
When the complex vitamin is added in an amount of less than 0.05% by weight, the content of the complex vitamin contained in the finally prepared melon lactic acid bacteria confection may be too small to be added, and when the complex vitamin is added in an amount exceeding 0.5% , It may exceed the daily vitamin intake of infants and children, which may cause harmful effects due to excessive supply of vitamins.
Therefore, in the step of preparing the melon culture medium according to the embodiment of the present invention, 10 to 60% by weight of the stock solution of melon, 10 to 60% by weight of milk, 10 to 30% by weight of fruit powder, 1 to 10% % By weight based on the total weight of the composition.
Next, a sterilization step of the medium may be performed (S 200 ).
The sterilization step may be performed to sterilize the sterilized medium to remove the contamination source of the melon medium.
According to one embodiment of the present invention, the medium sterilization step may be characterized by atmospheric sterilization at a temperature of 95 to 105 ° C within 3 hours, or high pressure sterilization at a temperature of 115 to 125 ° C within 30 minutes.
In the case of sterilization at atmospheric pressure performed at a temperature of 95 to 105 ° C, there is an advantage that denaturation and loss of the active ingredient according to each food ingredient contained in the melon medium can be minimized. However, There are disadvantages. In addition, in the case of the high pressure sterilization performed at a temperature of 115 to 125 ° C., there is an advantage that the taste of the milk added in the melon medium preparation step is increased and the sterilization time is shortened, but the sterilization time is excessively increased There is a possibility that an effective ingredient such as a nutritional ingredient may be destroyed.
In the present invention, sterilization methods such as atmospheric sterilization or high pressure sterilization may all be used,
It is preferable to sterilize the melon medium at a temperature of 95 to 105 ° C. within 3 hours. If the melon medium is sterilized at a temperature lower than 95 ° C., the contamination source contained in the melon medium may not be reliably removed There is a possibility that inoculation and cultivation of lactic acid bacteria may not be performed properly due to the contaminated medium. Although it is not limited thereto, it is preferable to perform atmospheric sterilization for 1 to 2 hours at which the effect of the atmospheric sterilization reaches a maximum, and even if the sterilization is performed for more than 3 hours, the sterilization effect is not increased, Accordingly, the sterilization efficiency may not be increased, and there is a possibility that workability and productivity are lowered. Therefore, it is preferable to perform sterilization at atmospheric pressure within a period of 3 hours at a temperature of 95 to 105 ° C in the medium sterilization step.
It is preferable to sterilize the melon medium by the high pressure sterilization method at a temperature of 115 to 125 ° C. within 30 minutes. If sterilized for more than 30 minutes at a temperature exceeding 125 ° C., The nutritional components such as the active ingredient may be denatured or lost. Therefore, it is preferable to sterilize the medium at a temperature of 115 to 125 DEG C within 30 minutes in the medium sterilization step.
As a result, it is most preferable to sterilize the medium at a temperature of 95 to 105 ° C. within 3 hours or sterilize the medium at a temperature of 115 to 125 ° C. within 30 minutes in the medium sterilization step.
Next, the lactic acid bacteria culturing step may be performed (S 300 ).
The step of culturing the lactic acid bacteria may be carried out by inoculating the sterilized melon medium with the lactic acid bacteria in the medium sterilization step and culturing the lactic acid bacteria.
According to one embodiment of the present invention, in the culturing of the lactic acid bacteria, lactic acid bacteria may be inoculated to 100 parts by weight of the melon medium at a rate of 1 to 3 parts by weight and then cultured.
When 100% by weight of the melon medium is inoculated with less than 1 part by weight of the lactic acid bacterium, the amount of the lactic acid bacteria inoculated into the melon medium is so small that the lactic acid bacteria may not be cultured properly, The content of the lactic acid bacterium contained in the prepared melon lactic acid bacteria cake is lowered and the quality of the melon lactic acid bacteria cake may be deteriorated. After the addition of a certain amount of lactic acid bacterium, the lactic acid bacterium content is not increased since the cultivation efficiency of the lactic acid bacteria is no longer increased after the activity and the culture efficiency reaches the maximum. In the case of 100 parts by weight of the melon medium When the lactic acid bacteria are inoculated in an amount exceeding 3 parts by weight and then cultured, the lactic acid bacteria culture rate and the content of the lactic acid bacteria are not increased even if the lactic acid bacteria are excessively added. Therefore, the amount of the lactic acid bacteria exceeding 3 parts by weight, There is a possibility that economical efficiency and productivity are lowered. Therefore, in the step of culturing the lactic acid bacteria, it is most preferable to inoculate the lactic acid bacteria at a rate of 1 to 3 parts by weight with respect to 100 parts by weight of the melon medium, followed by culture.
According to an embodiment of the present invention, the lactic acid bacteria of the lactic acid bacteria culturing step may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum Bifidobacterium longum).
The lactic acid bacteria inoculated in the lactic acid bacteria culturing step are selected from lactic acid bacteria suitable for the melon medium so as not to lose the flavor and flavor of the melon stock solution and to increase the culture rate of the lactic acid bacteria while preventing the loss of the active ingredient contained in the melon stock solution as much as possible, One of the strains of Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum may be selected and inoculated into the melon medium for culture However, it is also possible to cultivate mixed lactic acid bacteria by inoculating them into a melon medium by mixing one or more species.
According to an embodiment of the present invention, in the step of culturing the lactic acid bacteria, lactic acid bacteria may be inoculated into the melon culture medium and then cultured at a temperature of 15 to 38 ° C for 3 to 10 days.
When the lactic acid bacteria are inoculated to the melon medium and cultured for less than 3 days at a temperature of less than 15 캜, the lactic acid bacteria may not be cultivated in a short time at a low temperature and the cultivation rate of the lactic acid bacteria is reduced The content of the lactic acid bacterium contained in the finally produced melon lactic acid bacteria cake may be lowered and the quality of the melon lactic acid bacteria cake may be deteriorated. In addition, when culturing for more than 10 hours at a temperature exceeding 38 캜, the melon medium is exposed at a high temperature for a long time, and the nutritional components such as the effective ingredient according to each food ingredient contained in the melon medium may be denatured or lost And since the lactic acid bacteria does not increase the culture rate of the lactic acid bacteria after the activity and the culture efficiency reach the peak, unnecessary working time may be additionally consumed, resulting in a problem that the economic efficiency and the productivity are lowered. Therefore, in the step of culturing the lactic acid bacteria, it is most preferable to inoculate the melon medium with the lactic acid bacteria and then cultivate at a temperature of 15 to 38 캜 for 3 to 10 days.
In conclusion, in the step of culturing the lactic acid bacterium, 100 parts by weight of the melon medium is treated with Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum ) Is inoculated at a ratio of 1 to 3 parts by weight, and then cultured at a temperature of 15 to 38 캜 for 3 to 10 days.
Next, the shape forming step may be performed (S 400 ).
And a morphological forming step of producing a lactic acid bacteria-cultured ice cubes molded in a certain shape by pouring the culture liquid of lactic acid bacteria prepared in the lactic acid bacteria culturing step into a certain type of mold and quenching it.
The above-mentioned predetermined form frame means that the culture liquid of lactic acid bacteria can be maintained in a predetermined form while being formed in various shapes, and it is possible to use a frame having various shapes such as a star shape, a grasshopper shape, a round shape, . This is to improve the preference and preference of infants or children by manufacturing a visually pleasing shape of melon lactic acid bacteria confectionery. The lactic acid bacteria culture solution prepared by inoculating and culturing the lactic acid bacteria is poured into a mold maintained in a certain form, And drying it in a vacuum state by keeping it in a vacuum state, it is possible to omit the step of reforming the shape suitable for the snack again after freeze-drying like the conventional lyophilized snack manufacturing process, To improve the productivity, economy and functionality by improving the manufacturing efficiency by developing the method so as to be convenient and simple.
According to one embodiment of the present invention, in the shaping step, the culture broth of lactic acid bacteria is poured into a mold of a certain type and is quenched at a temperature of 20 to 60 ° C for 4 to 24 hours.
When the culture of lactic acid bacteria is poured into a mold of a certain type and quenched at a temperature exceeding 20 캜 for less than 4 hours, the culture of the lactic acid bacteria is not completely frozen, so that the shape may not be maintained in the subsequent drying step. In case of quenching for more than 24 hours, the culture liquid of lactic acid bacteria is completely frozen and the shape is maintained well in the subsequent drying step. However, since the freezing temperature must be lowered excessively, There is a possibility that the freezing time is prolonged and the production efficiency is lowered.
Therefore, it is most preferable that the culture broth of the lactic acid bacteria is poured into a mold of a certain type and quenched at a temperature of 20 to 60 캜 for 4 to 24 hours in the form molding step.
Next, a drying step may be performed (S 500 ).
And a drying step of preparing a melon lactic acid bacteria cake by drying the lycopene-cultured ice pieces prepared in the form of confectionery in the molding step using a freeze dryer.
Freeze-drying is a method of freezing a material containing water or a large amount of water and subliming it to decompress the ice to obtain a dried material from which moisture has been removed. Since the operation is performed at a low temperature, In general, the freeze-drying method, which is a method of quenching as a liquid state and drying in a vacuum state is used in order to prevent the loss of the active ingredient contained in the food as much as possible and to maintain the flavor and taste.
The freeze-drier is a device capable of performing the above freeze-drying. The frozen food is quenched and dried in a vacuum to discharge water in the form of water vapor, and the generated steam is discharged to the outside through a pump included in the condenser And gradually raising the temperature, thereby extracting all moisture remaining in the food and discharging it to the outside.
According to an embodiment of the present invention, the drying step may be characterized by using a freeze dryer to reduce the pressure to a state of maintaining the temperature at 40 ° C or less, and drying the solution for 0.5 to 3 days.
In the process of preparing the melon lactic acid bacteria cake by drying the lyophilized cultured ice pieces prepared in the form of confection in the above molding step, the temperature of the freeze drier is gradually raised to remove all the water remaining in the lactic acid bacteria- And then drying it by discharging it to the outside. It is preferable that the temperature of the freeze-drier does not exceed 40 ° C. This is because, in the case of lactic acid bacteria contained in the ice cubes cultured on the lactic acid bacteria, there is a possibility that the lactic acid bacteria may be deformed and destroyed at a temperature of 40 캜 or more, and the molded form may not be maintained due to rapid cooling. Therefore, when the ice pieces of the cultured lactic acid bacteria are dried under a reduced pressure using a freeze-drier, all of the water remaining in the ice pieces of the cultured lactic acid bacteria is removed by gradually raising the temperature to about 30 ° C, It is preferable to control the apparatus so that the temperature of the freeze-drier is maintained at 40 DEG C or less in order to prevent deformation and destruction of the lactic acid bacteria contained in the freeze-drier,
In the drying step, it is preferable to reduce the temperature to a temperature of 40 ° C or less by using a freeze drier and dry it for 0.5 to 3 days. If the drying is performed for less than 0.5 day, the moisture of the cultured ice- It is not completely removed and is not properly dried. Therefore, the shelf life of the finally prepared melon lactic acid bacteria confection is shortened and the quality may be deteriorated, and there may be a problem that the malt lactic acid bacteria confection may be deformed and deformed. There is a fear that it may not be maintained in a form. In addition, when dried for more than 3 days, it is possible to produce melon lactic acid bacteria cooked in a completely dried state, but by excessively drying the melon lactic acid bacteria confection, the texture of the melon lactic acid confectionery may become tough or hard, The productivity may be lowered and the cost may be lowered due to the use of the device for a long period of time and the economical efficiency may be reduced and the taste and flavor of the melon lactic acid bacteria powder finally produced may be lost, have.
Accordingly, in the drying step, it is most preferable to reduce the pressure to a state of being maintained at a temperature of 40 ° C or less by using a freeze dryer, and to dry it for 0.5 to 3 days.
Thereby producing a melon lactic acid bacteria confection using milk according to an embodiment of the present invention.
[ Example 1-1]
After removing the husks and seeds of the ripe melon, the melon stock solution prepared by using a juicer or a blender, about 20 kg of milk, about 60 kg of milk, about 15 of a strawberry powder prepared by pulverizing the strawberry after being dried, Kg, about 3 kg of organic sugar, and about 0.1 kg of a complex vitamin are mixed to prepare a melon culture medium. The prepared melon medium was sterilized at a temperature of about 100 ° C at a normal pressure within 3 hours, and about 50 kg of sterilized melon medium was treated with Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum was inoculated at a rate of about 1 kg and then cultured at a temperature of about 30 DEG C for about 7 days to obtain a lactic acid bacteria culture solution. . Thereafter, the culture of the lactic acid bacteria was poured into a mold of a certain type, and the mixture was rapidly cooled at a temperature of about 40 ° C for about 18 hours to form a lactic acid bacteria-cultured ice piece, and then the temperature was gradually increased to about 30 ° C At the same time, the temperature of the freeze-drier is reduced to a temperature of 40 ° C or lower, and the mixture is dried at a vacuum of about 10 Torr for about 2 days to prepare a melon lactic acid bacteria cake.
[ Example 1-2]
The melon lactic acid bacterium was prepared in the same manner as in [Example 1-1] except that the condition of the sterilization step of the medium was set differently. The sterilization step of the medium was performed at a temperature of about 121 ° C within 30 minutes The melon medium was sterilized by a high-pressure sterilization method such as sterilization.
[ Example 2-1]
After removing ripe melon husks and seeds, about 20 kg of melon stock solution prepared by using a juicer or a blender, about 60 kg of milk, about 15 grape powder prepared by pulverizing the grapes into fine particles after drying Kg, about 3 kg of organic sugar, and about 0.1 kg of a complex vitamin are mixed to prepare a melon culture medium. The prepared melon medium was sterilized at a temperature of about 100 ° C at a normal pressure within 3 hours, and about 50 kg of sterilized melon medium was treated with Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum was inoculated at a rate of about 1 kg and then cultured at a temperature of about 30 DEG C for about 7 days to obtain a lactic acid bacteria culture solution. . Thereafter, the culture of the lactic acid bacteria was poured into a mold of a certain type, and the mixture was rapidly cooled at a temperature of about 40 ° C for about 18 hours to form a lactic acid bacteria-cultured ice piece, and then the temperature was gradually increased to about 30 ° C At the same time, the temperature of the freeze-drier is reduced to a temperature of 40 ° C or lower, and the mixture is dried at a vacuum of about 10 Torr for about 2 days to prepare a melon lactic acid bacteria cake.
[ Example 2-2]
The melon lactic acid bacterium was prepared in the same manner as in [Example 2-1] except that the condition of the sterilization step of the medium was set differently. The conditions of the sterilization step of the medium were as follows: The melon medium was sterilized by a high-pressure sterilization method such as sterilization.
[ Example 3-1]
After removing the husks and seeds of the ripe melon, about 20 kg of melon stock solution prepared by using a juicer or a blender, about 60 kg of milk, and a blueberry powder prepared by pulverizing the blueberry into fine particles after drying About 15 kg, about 3 kg of organic sugar, and about 0.1 kg of a complex vitamin are mixed to prepare a melon culture medium. The prepared melon medium was sterilized at a temperature of about 100 ° C at a normal pressure within 3 hours, and about 50 kg of sterilized melon medium was treated with Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum was inoculated at a rate of about 1 kg and then cultured at a temperature of about 30 DEG C for about 7 days to obtain a lactic acid bacteria culture solution. . Thereafter, the culture of the lactic acid bacteria was poured into a mold of a certain type, and the mixture was rapidly cooled at a temperature of about 40 ° C for about 18 hours to form a lactic acid bacteria-cultured ice piece, and then the temperature was gradually increased to about 30 ° C At the same time, the temperature of the freeze-drier is reduced to a temperature of 40 ° C or lower, and the mixture is dried at a vacuum of about 10 Torr for about 2 days to prepare a melon lactic acid bacteria cake.
[ Example 3-2]
The melon lactic acid bacteria cake was prepared by the same method as in [Example 3-1], except that the condition of the sterilization step of the medium was set differently. The conditions of the sterilization step of the medium were 30 minutes or less at a temperature of about 121 ° C The melon medium was sterilized by a high-pressure sterilization method such as sterilization.
[ Example 4-1]
After removing the husks and seeds of the ripe melon, about 20 ㎏ of melon stock solution prepared by using a juicer or a blender, about 60 ㎏ of milk, about 15 of an apple powder prepared by pulverizing the apple with the fine particles after drying Kg, about 3 kg of organic sugar, and about 0.1 kg of a complex vitamin are mixed to prepare a melon culture medium. The prepared melon medium was sterilized at a temperature of about 100 ° C at a normal pressure within 3 hours, and about 50 kg of sterilized melon medium was treated with Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum was inoculated at a rate of about 1 kg and then cultured at a temperature of about 30 DEG C for about 7 days to obtain a lactic acid bacteria culture solution. . Thereafter, the culture of the lactic acid bacteria was poured into a mold of a certain type, and the mixture was rapidly cooled at a temperature of about 40 ° C for about 18 hours to form a lactic acid bacteria-cultured ice piece, and then the temperature was gradually increased to about 30 ° C At the same time, the temperature of the freeze-drier is reduced to a temperature of 40 ° C or lower, and the mixture is dried at a vacuum of about 10 Torr for about 2 days to prepare a melon lactic acid bacteria cake.
[ Example 4-2]
The melon lactic acid bacteria cake was prepared in the same manner as in [Example 4-1] except that the condition of the sterilization step of the medium was set differently. The conditions of the sterilization step of the medium were as follows: The melon medium was sterilized by a high-pressure sterilization method such as sterilization.
[ Comparative Example One]
The melon lactic acid bacteria cake was prepared in the same manner as in [Example 1-1] of the present invention,
In the process of preparing the melon medium, about 80 kg of the melon stock solution was added without adding milk and mixed to prepare a melon medium.
[ Comparative Example 2]
The melon lactic acid bacteria cake was prepared in the same manner as in [Example 1-1] of the present invention,
In the process of preparing the melon medium, the melon medium was prepared by adding about 35 kg of the melon stock solution without adding the fruit powder such as strawberry powder and mixing.
[ Comparative Example 3]
The melon lactic acid bacteria cake was prepared in the same manner as in [Example 1-1] of the present invention,
The culture broth of lactic acid bacteria was poured into a mold of a certain shape at a molding step, and the shape was formed by quenching at a temperature of about 10 ° C for about 2 hours.
[ Comparative Example 4]
The melon lactic acid bacteria cake was prepared in the same manner as in [Example 1-1] of the present invention,
In the drying step, the mixture was decompressed using a freeze dryer at a temperature of about 40 to 60 DEG C and dried at a vacuum of about 10 Torr for about 4 days.
[ Comparative Example 5]
Without preparing the melon lactic acid bacteria cake by the method according to one embodiment of the present invention,
After removing the husks and seeds of the ripe melon, about 50 kg of a commercially available fermented lactic acid bacterium drink is mixed with about 50 kg of a melon stock solution prepared by using a juicer or a blender, and the mixture is poured into a mold of a certain type, The mixture was rapidly cooled at a temperature of about 18 hours to form a mixture, and the mixture was made into ice cubes. The temperature was gradually increased to about 30 ° C using a freeze drier, and the temperature of the freeze drier was maintained at 40 ° C or lower And dried at a vacuum degree of about 10 Torr for about 2 days to prepare a melon lactic acid bacteria cake.
[Sensory Test]
The sensory test for the above Examples and Comparative Examples is carried out.
The melon lactic acid bacterial flour according to one embodiment of the present invention produced by the above-mentioned embodiments and the melon lactic acid bacteria flour of Comparative Example 1 prepared without adding milk in the melon medium preparation step, The melon lactic acid bacterial flour of Comparative Example 2 prepared without addition was prepared by changing the temperature and time of the molding step and the melon lactic acid bacteria paste of Comparative Example 4 prepared by changing the temperature of the drying step. The sensory test was performed on the melon lactic acid bacteria preparation of Comparative Example 5 which was prepared by mixing the stock solution of the melon with a commercially available lactic acid fermentation broth after the molding and drying step without producing it according to the manufacturing method according to one embodiment of the present invention .
The sensory test was performed on a first panel corps consisting of 100 panelists of female panelists with infants and children of 1 to 12 years old, a second panel corps comprised of 50 panelists of 13 to 19 year old youths, A third panel corps consisting of 50 male and female panelists was selected to taste the melon lactic acid bacteria prepared according to the examples and the comparative examples and then the 10 points evaluation method was used for preference such as taste, color, flavor, texture and flavor The results are shown in Tables 1 to 3 below.
* Sensory test value (10: very good, 0: very bad)
* Sensory test value (10: very good, 0: very bad)
* Sensory test value (10: very good, 0: very bad)
Table 1 shows the average value of the sensory test on the first panel corps composed of 100 panelists of female panelists with infants and children of 1 to 12 years old. In Table 2, 50 panelists of 13 to 19 year old youth panelists And Table 3 shows the average values of the sensory test on the third panel corps composed of 50 adult male and female panelists of 20 to 60 years old. It was evaluated that the melon lactic acid bacteria confectionery of the examples prepared according to one embodiment had better overall acceptability than the melon lactic acid bacteria confectionery prepared by Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 5. [
In the above examples, melon lactic acid bacteria cake was prepared by the method according to one embodiment of the present invention. In Example 1, strawberry powder was used as a fruit powder. In Example 2, grape powder was used as a fruit powder, Blueberry powder was used as a fruit powder, and apple powder was used as a fruit powder in Example 4. In addition, in the examples, the conditions of the sterilizing step of the medium were set differently by the atmospheric sterilization method and the high pressure sterilization method, and the melon lactic acid bacteria cake was separately prepared.
As shown in Tables 1 to 3 above,
Examples 1-1, 2-1, 3-1, and 4-1, which were produced according to one embodiment of the present invention and used the atmospheric sterilization method in the medium sterilization step, Flavor and flavor were excellent, and it was evaluated that the preference for taste, flavor and flavor was generally excellent for all ages. For the preparation of melon medium by adding milk in the melon medium preparation step, the prepared melon medium The cultivation rate of the lactic acid bacteria can be increased by using the prepared melon medium so as not to lose the taste and flavor of the melon stock solution and the taste and flavor of the prepared melon lactic acid bacteria confection It was evaluated as excellent.
The lactic acid bacteria culture obtained by inoculating and culturing the lactic acid bacterium is poured into a mold maintained in a certain form and then quenched and dried in a vacuum state in a state of keeping the shape, And the preference for color and aroma was evaluated to be excellent due to each fruit powder added in the sterilization step of the medium.
Examples 1-2, 2-2, 3-2, and 4-2, which were produced according to one embodiment of the present invention and used the high-pressure sterilization method in the medium sterilization step, The sensory test results were evaluated in the same manner as in Examples 1-1, 2-1, 3-1 and 4-1, which were prepared by using the high pressure sterilization method, , The taste of milk added to the milk was increased, and the degree of preference for taste or flavor was evaluated to be very excellent.
On the contrary, the melon lactic acid bacteria of Comparative Example 1 was prepared without adding milk in the step of preparing the melon medium. Therefore, the effective ingredient such as milk and the nutrients contained in the milk were not included, The taste and flavor of the fruit powder was reduced, and the melon lactic acid bacteria of Comparative Example 2 was prepared without addition of the fruit powder during the preparation of the melon culture medium. Fragrance is not added and the color depending on the fruit is not expressed in the confectionery, so that the preference for flavor, color, flavor or flavor is lower than those of the examples.
In addition, the melon lactic acid bacterial flour of Comparative Example 3 was formed in a process of quenching the culture liquid of lactic acid bacteria in the form molding step and producing the lactic acid bacterium cultured ice pieces in a process of molding for a short time at a temperature set higher than the limited temperature according to an embodiment of the present invention So that the shape of the sweets is not maintained properly in the subsequent drying step and the sweets are manufactured in a state in which the moisture is not completely removed so that the degree of preference for the texture is maintained And the flavor and flavor of the added ingredients were lost in the same manner, and the taste and flavor were not preferred. By drying the melon lactic acid bacterial paste of Comparative Example 4 at a temperature set higher than the temperature defined in the embodiment of the present invention at the temperature of the freeze dryer in the drying step, the texture of the prepared melon lactic acid bacteria confection became too hard, As a result, the degree of preference for flavor and flavor was evaluated to be insufficient, and the loss of flavor of the added ingredients was also increased.
In addition, the melon lactic acid bacteria of Comparative Example 5 is not prepared by the manufacturing method according to one embodiment of the present invention, but the raw milk of the melon and the commercially available lactic acid fermentation broth are mixed at a one-to-one ratio, And a drying step to produce a melon medium by using milk in a melon stock solution and then culturing the melon broth directly into the prepared melon medium to omit the process of producing a lactic acid bacterium culture liquid so that the flavor and flavor of the melon stock solution And the flavor and flavor of the fruit are not added. Therefore, the production according to one embodiment of the present invention can be prevented. Compared with the melon lactic acid bacteria confection of the examples prepared by the method, the overall preference such as taste, color, flavor, texture and flavor All of them were found to be very scarce.
In conclusion, the melon lactic acid bacteria cake using milk according to one embodiment of the present invention is advantageous in that it can be easily ingested in everyday life since it is prepared in the form of a snack containing lactic acid bacteria and dietary fiber by using a stock solution of melon, And fruity powder, which are excellent in taste and flavor, and have an advantage of being preferred and favorable to all ages. In addition, the melon medium is prepared by using milk in the melon stock solution, and the lactic acid bacteria are directly inoculated into the prepared melon medium and cultured It is possible to produce the culture liquid of lactic acid bacteria so that the taste and flavor of the raw milk of the melon can be produced so that various nutritional ingredients contained in the milk can be included in the finally produced lactic acid bacteria lactic acid bacteria, Can be manufactured. In addition, due to the fruit powder contained in the process of preparing the melon medium, various colors according to the type of the fruit can be expressed in the melon lactic acid bacteria cake, thereby improving the aesthetic sensation. Accordingly, there is an advantage of inducing appetite, Flavor, flavor, and overall, it has been found to be advantageous in manufacturing melon lactic acid bacteria sweets having excellent taste, color, flavor, texture and flavor.
[Component analysis test]
The component analysis test on the number of lactic acid bacteria and the content of dietary fiber was carried out on the melon lactic acid bacteria confection of [Example 1-1] prepared according to one embodiment of the present invention. This component analysis was commissioned by Hero Life Science Co., Ltd. The results of component analysis for the number of lactic acid bacteria are shown in Table 4 and FIG. 3, and the results of component analysis for the content of dietary fiber are shown in Table 5 and FIG. On the inspection report of FIG. 3 and FIG. 4, the melon lactic acid bacteria confection of the example is indicated by the product name such as palm and palm merol lactic acid bacteria ball 1 or palm and femal meron lactic acid bacteria ball 2.
* CFU: Colony Forming Unit
The number of lactic acid bacteria was analyzed according to the method of measuring the number of lactic acid bacteria in the microorganism test method in the general test method of the Korean Pharmacopoeia. The method of measuring the number of lactic acid bacteria disclosed in Korean Pharmacopoeia is a method for counting the colony of lactic acid bacteria using MRS medium or BL agar medium. The diluted test solution preparation is prepared by using sterilized physiological saline or peptone sodium chloride buffer, (㎖) 9-fold dilution rear (10 -1 solution) which is to be homogenized, and 100 ~ 250㎖ added to the test solution (10 -1 solution) was added to the diluted solution to be 1㎖ 10㎖ and 10-2 test solution And the MRS medium was tested according to the standard plate method of ordinary bacterial counts. In BL agar medium, 0.1 ml of each dilution test solution was inoculated into two or more BL agar medium, , And the petri dishes inoculated with the sample were anaerobically cultured at 35 to 37 ° C for 48 to 72 ± 3 hours to measure the number of lactic acid bacteria.
This component analysis test is carried out according to the method for measuring the number of lactic acid bacteria in the microorganism test method described in Korean Pharmacopoeia, which is the result of the culture medium for flat plate measurement with BCP, and the number of colonies formed after culturing is measured and multiplied by the dilution factor, As shown in Table 4, it was analyzed that the melon lactic acid bacteria prepared according to one embodiment of the present invention contained lactic acid bacteria at 120,000 (CFU / g). This means that lactic acid bacteria are contained in the melon lactic acid bacteria prepared according to an embodiment of the present invention, and it can be confirmed that lactic acid bacteria can be easily ingested in the daily life when consuming the melon lactic acid bacteria confection.
The content of dietary fiber was analyzed based on standards and specifications of Food Safety Agency of Food and Drug Administration, and as a result, as shown in Table 5, dietary fiber was added to the melon lactic acid bacteria prepared according to one embodiment of the present invention And 18%, respectively. This means that dietary fiber is contained in the melon lactic acid bacteria prepared according to one embodiment of the present invention, and it can be confirmed that dietary fiber can be easily ingested in everyday life when consuming the melon lactic acid bacteria confectionery .
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.
Claims (9)
Sterilizing the sterilization medium to remove contaminants from the melon medium prepared in the preparation of the melon medium;
Culturing the lactic acid bacterium in a sterilized melon medium in the medium sterilization step and culturing the lactic acid bacterium to produce a lactic acid bacterium culture liquid;
A shaping step of producing a lactic acid bacteria-cultured ice cubes formed into a uniform shape by pouring the culture liquid of lactic acid bacteria prepared in the lactic acid bacteria culturing step into a mold of a certain type and quenching; And
And drying the melted lactic acid bacteria produced in the form of confectionery in a freeze dryer to prepare melon lactic acid bacteria confectionery.
In the step of preparing the melon culture medium, 10 to 60% by weight of the melon stock solution, 10 to 60% by weight of the milk, 10 to 30% by weight of the fruit powder, 1 to 10% by weight of the sugar and 0.05 to 0.5% ≪ / RTI > wherein the method comprises the steps of:
Wherein the medium sterilization step is sterilized at atmospheric pressure at a temperature of 95 to 105 ° C. for 3 hours or sterilized at a temperature of 115 to 125 ° C. for 30 minutes or less.
Wherein the lactic acid bacteria are cultured in an amount of 1 to 3 parts by weight based on 100 parts by weight of the melon medium, followed by culturing.
The lactic acid bacteria in the lactic acid bacteria culturing step may be any one or more of Streptococcus thermophilus, Lactobacillus casei, Lactobacillus bulgaricus or Bifidobacterium longum (JP) METHOD FOR PREPARING MERON LABORATORY COOKER USING MILK.
Wherein the lactic acid bacteria are cultured at a temperature of 15 to 38 DEG C for 3 to 10 days after the lactic acid bacteria are inoculated into the melon culture medium.
Wherein the culture broth of lactic acid bacteria is poured into a mold of a certain type and is quenched at a temperature of 20 to 60 DEG C for 4 to 24 hours.
Wherein the drying step is performed by using a freeze dryer to reduce the pressure to a state maintained at a temperature of 40 ° C or less, and drying the solution for 0.5 to 3 days.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100439153B1 (en) | 2001-05-08 | 2004-07-07 | 김순자 | Manufacturing Process For Snack Pickles Vegetables |
| KR100884739B1 (en) | 2007-03-29 | 2009-04-15 | 윤효미 | Block type snack containing freeze dried material and preparing method of the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100439153B1 (en) | 2001-05-08 | 2004-07-07 | 김순자 | Manufacturing Process For Snack Pickles Vegetables |
| KR100884739B1 (en) | 2007-03-29 | 2009-04-15 | 윤효미 | Block type snack containing freeze dried material and preparing method of the same |
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