KR20200112019A - Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method - Google Patents

Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method Download PDF

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KR20200112019A
KR20200112019A KR1020190031833A KR20190031833A KR20200112019A KR 20200112019 A KR20200112019 A KR 20200112019A KR 1020190031833 A KR1020190031833 A KR 1020190031833A KR 20190031833 A KR20190031833 A KR 20190031833A KR 20200112019 A KR20200112019 A KR 20200112019A
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lactic acid
powder
acid bacteria
vegetables
weight
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KR102260678B1 (en
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김성수
박희진
최희돈
홍정선
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한국식품연구원
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L2/38—Other non-alcoholic beverages
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
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    • A23C3/04—Preservation of milk or milk preparations by freezing or cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

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Abstract

The present invention relates to a method for preparing a lactobacillus fermented food using fruits and vegetables, and a lactobacillus fermented food using fruits and vegetables prepared thereby. The method for preparing a lactobacillus fermented food using fruits and vegetables comprises the steps of: (a) mixing fresh strawberries, mango puree, fresh bananas, sweet pumpkin, lemon concentrate, semisolid yogurt, and milk, and homogenizing the mixture thereof; (2) sterilizing the mixture prepared in the step (1) at a temperature of 60-120°C for 10-30 minutes; (3) adding lactic acid bacteria or a yogurt culture to the sterilized mixture and fermenting the mixture thereof; and (4) sequentially performing rapid freezing and freeze-drying on the mixture thereof. According to the present invention, the method for preparing a lactobacillus fermented food using fruits and vegetables, and the lactobacillus fermented food using fruits and vegetables prepared thereby can contribute to enhancing the health of the nation.

Description

과채류를 이용한 유산균 발효식품의 제조방법 및 상기 방법으로 제조된 과채류를 이용한 유산균 발효식품{Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method}TECHNICAL FIELD [Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method}

본 발명은 과채류를 이용한 유산균 발효식품의 제조방법 및 상기 방법으로 제조된 과채류를 이용한 유산균 발효식품에 관한 것이다.The present invention relates to a method for producing a lactic acid bacteria fermented food using fruit and vegetables and a lactic acid bacteria fermented food using the fruit and vegetables prepared by the above method.

유산균은 각종 발효 음식품의 제조에 사용되고 있는데, 균 자체가 정장 효과나 병원균 억제 등 우수한 생리 활성을 가지고 있어 이러한 유산균은 발효식품의 제조에 사용하기도 하고 발효 식품 중에 살아 있는 상태로 남겨두어 건강 증진을 위한 용도로 사용되고 있다. Lactobacillus is used in the manufacture of various fermented foods, and the bacteria themselves have excellent physiological activities such as intestinal effect or pathogen inhibition, so these lactic acid bacteria are also used in the manufacture of fermented foods and are left alive in fermented foods to promote health. It is used for a purpose.

최근에는 식생활이 서구화됨에 따라 야채의 섭취 부족이 큰 문제점으로 언급되는 경우가 많으며, 따라서 야채 등 식물성 원료를 가공한 다양한 식품의 개발이 활발하게 이루어지고 있다. 그 중 유산균을 사용하여 식물성 원료를 발효시켜 얻어진 발효 식품이 소비자들의 주목을 받고 있다. In recent years, as the dietary life becomes westernized, the lack of intake of vegetables is often referred to as a major problem. Therefore, various foods processed with vegetable raw materials such as vegetables are being actively developed. Among them, fermented food obtained by fermenting vegetable raw materials using lactic acid bacteria is attracting attention from consumers.

그러나 야채류를 이용한 발효식품은 야채류와 유산균을 이용한 발효에 의해 특유의 향미가 있어 특히 어린아이들에게는 선호를 받지 못하고 있다.However, fermented foods using vegetables have a unique flavor due to fermentation using vegetables and lactic acid bacteria, so they are not particularly favored by children.

이에 본 발명자들은 건강에 유익한 과채류와 유산균을 이용하여 어린아이들에게도 높은 기호도를 가지며 영양적인 면과 관능적인 면이 모두 우수한 새로운 유산균 발효식품을 제조함으로써 본 발명을 완성하였다. Accordingly, the present inventors completed the present invention by preparing a new fermented food with lactic acid bacteria that is beneficial to health and has high preference for young children and has excellent nutritional and sensory aspects.

대한민국 등록특허 제10-1661127호Korean Patent Registration No. 10-1661127

따라서 본 발명의 목적은 건강에 유익한 과채류와 유산균을 이용하여 어린이들도 선호할 수 있는 새로운 발효식품으로서, 과채류를 이용한 유산균 발효식품의 제조방법을 제공하는 것이다.Accordingly, an object of the present invention is to provide a new fermented food that can be favored by children by using fruit vegetables and lactic acid bacteria that are beneficial to health, and to provide a method of manufacturing a lactic acid bacteria fermented food using fruit and vegetables.

본 발명의 또 다른 목적은 본 발명의 방법으로 제조된 과채류를 이용한 유산균 발효식품을 제공하는 것이다.Another object of the present invention is to provide a lactic acid bacteria fermented food using fruit and vegetables prepared by the method of the present invention.

상기와 같은 본 발명의 목적을 달성하기 위해서, 본 발명은 (1) 생딸기, 망고 퓨레, 생바나나, 단호박, 레몬 농축액, 호상 요구르트 및 우유를 혼합하고 균질화하여 혼합물을 제조하는 단계; (2) 상기 혼합물을 60~120℃의 온도에서 10~30분 동안 살균하는 단계; (3) 상기 살균 처리된 혼합물에 유산균 또는 요구르트 배양물을 첨가하여 발효시키는 단계; 및 (4) 급속 동결과 동결 건조를 순차적으로 처리하는 단계를 포함하는, 과채류를 이용한 유산균 발효식품의 제조방법을 제공한다. In order to achieve the object of the present invention as described above, the present invention (1) preparing a mixture by mixing and homogenizing fresh strawberry, mango puree, fresh banana, sweet pumpkin, lemon concentrate, lake yogurt and milk; (2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes; (3) fermenting by adding lactic acid bacteria or yogurt culture to the sterilized mixture; And (4) it provides a method for producing a lactic acid bacteria fermented food using fruits and vegetables comprising the step of sequentially processing rapid freezing and freeze drying.

본 발명의 일실시예에 있어서, 상기 혼합물 100 중량% 기준으로, 생딸기 25 중량%, 망고 퓨레 3 중량%, 생바나나 10 중량%, 단호박 1 중량%, 레몬 농축액 0.5 중량%, 호상 요구르트 10 중량% 및 우유 50.5중량%로 함유되어 있는 것일 수 있다.In an embodiment of the present invention, based on 100% by weight of the mixture, 25% by weight of fresh strawberry, 3% by weight of mango puree, 10% by weight of fresh banana, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of lake yogurt And it may be contained in 50.5% by weight of milk.

본 발명의 일실시예에 있어서, 상기 (3) 단계에서 유산균 또는 요구르트 배양물은 상기 혼합물의 100 중량% 기준 0.1~1.0중량%로 첨가하는 것일 수 있다.In an embodiment of the present invention, the lactic acid bacteria or yogurt culture in step (3) may be added in an amount of 0.1 to 1.0% by weight based on 100% by weight of the mixture.

본 발명의 일실시예에 있어서, 상기 (3) 단계에서 발효는 30~40℃의 온도에서 12~24시간 동안 수행하는 것일 수 있다.In an embodiment of the present invention, the fermentation in step (3) may be performed for 12 to 24 hours at a temperature of 30 to 40°C.

본 발명의 일실시예에 있어서, 상기 (4) 단계의 급속 동결은 40℃ ~ 50℃의 온도에서 수행하며, 상기 동결 건조는 동결건조기에서 2~3일 동안 수행하는 것일 수 있다.In one embodiment of the present invention, the rapid freezing of step (4) may be performed at a temperature of 40°C to 50°C, and the freeze-drying may be performed in a freeze dryer for 2 to 3 days.

본 발명의 일실시예에 있어서, 상기 (1) 단계에서 우유 대신 탈지분유와 물의 혼합물을 사용하는 것일 수 있다.In one embodiment of the present invention, a mixture of skim milk powder and water may be used instead of milk in step (1).

또한 본 발명은 본 발명의 방법으로 제조된 과채류를 이용한 유산균 발효식품을 제공한다.In addition, the present invention provides a lactic acid bacteria fermented food using the fruit and vegetables prepared by the method of the present invention.

본 발명의 일실시예에 있어서, 상기 발효식품은 고체형의 블록형태이거나 조분쇄 과립형태일 수 있다.In one embodiment of the present invention, the fermented food may be in a solid block form or coarse pulverized granule form.

본 발명의 일실시예에 있어서, 상기 발효식품은 고체형의 블록형태를 갖는 스낵류이거나, 상기 조분쇄 과립이 용해되어 있는 음료류일 수 있다.In one embodiment of the present invention, the fermented food may be snacks having a solid block form or beverages in which the coarsely pulverized granules are dissolved.

또한 본 발명은 (1) 딸기, 토마토 및 파프리카를 동결건조하여 각각 분말화시키는 단계; (2) 분말화된 딸기 분말, 토마토 분말 및 파프리카 분말에 검정콩 분말, 쌀가루, 탈지분유, 요구르트 분말 및 설탕을 첨가하고 혼합하여 혼합분말을 제조하는 단계를 포함하는, 과채류를 이용한 유산균 발효식품의 제조방법을 제공한다. In addition, the present invention comprises the steps of (1) lyophilizing strawberries, tomatoes and paprika to powder each; (2) Preparation of fermented lactic acid bacteria food using fruits and vegetables, comprising adding and mixing black bean powder, rice powder, skim milk powder, yogurt powder, and sugar to powdered strawberry powder, tomato powder, and paprika powder and mixing Provides a way.

본 발명에서 제공하는 과채류를 이용한 유산균 발효식품의 제조방법은 현대인과 아이들에게 부족한 과채류를 편하고 맛있게 즐기면서 섭취할 수 있는 새로운 유산균 발효식품을 생산할 수 있도록 하여, 어린아이를 비롯한 온 국민들의 건강 증진에 크게 이바지 할 수 있다. The manufacturing method of lactic acid bacteria fermented food using fruits and vegetables provided by the present invention enables the production of new lactic acid bacteria fermented foods that can be consumed while enjoying and enjoying the fruits and vegetables that are lacking in modern people and children, thereby improving the health of the whole people including children. It can make a big contribution.

도 1은 본 발명의 과채류를 이용한 유산균 발효제품의 제조방법에 관한 공정을 모식도로 나타낸 것이다.
도 2는 본 발명의 과채류를 이용한 유산균 발효제품의 제조방법에 관한 또 다른 공정을 모식도로 나타낸 것이다.
도 3은 본 발명의 과채류를 이용한 유산균 발효제품 제조과정에서 동결건조 과정까지 완료된 제품을 나타낸 사진이다.
도 4는 본 발명의 과채류를 이용한 유산균 발효제품의 제조방법으로 제조된 유산균 발효스낵 제품을 나타낸 사진이다.
도 5는 본 발명의 일실시예에서 과채류를 이용한 쉐이크 제조를 위해 사용한 분말화된 딸기, 토마토 및 파프리카 분말을 나타낸 사진이다.
도 6은 본 발명의 일실시예에서 과채류를 이용한 쉐이크 제조를 위해 사용한 원료들의 혼합분말 사진과 제조된 쉐이크의 분말형 및 액상형 사진을 나타낸 것이다.1 is a schematic diagram showing a process related to the manufacturing method of a lactic acid bacteria fermented product using fruit and vegetables of the present invention.
Figure 2 is a schematic diagram showing another process related to the manufacturing method of the lactic acid bacteria fermented product using fruit and vegetables of the present invention.
3 is a photograph showing a product completed from the process of manufacturing a lactic acid bacteria fermented product using fruits and vegetables of the present invention to a freeze drying process.
Figure 4 is a photograph showing a lactic acid bacteria fermented snack product manufactured by the method of manufacturing a lactic acid bacteria fermented product using fruits and vegetables of the present invention.
5 is a photograph showing powdered strawberry, tomato, and paprika powder used for making a shake using fruit and vegetables in an embodiment of the present invention.
6 shows a photograph of a mixed powder of raw materials used for manufacturing a shake using fruit and vegetables in an embodiment of the present invention, and a photograph of the powder and liquid form of the prepared shake.

본 발명은 관능미가 우수하고 영양도 우수한 어린아이들의 식사대용으로 사용할 수 있는 과채류를 이용한 유산균 발효식품 및 이의 제조방법을 제공함에 특징이 있다.The present invention is characterized by providing a fermented food with lactic acid bacteria and a method of manufacturing the same, using fruit and vegetables that can be used as a meal replacement for children with excellent sensory taste and excellent nutrition.

과채류는 영양적인 면에서 우수하지만 특히 아이들은 익숙하지 않은 식감 및 선호하지 않는 맛과 색감으로 인해 과채류를 충분히 섭취하지 못하고 있다.Fruits and vegetables are excellent in terms of nutrition, but children, in particular, are not consuming enough fruits and vegetables due to the unfamiliar texture and taste and color that they do not like.

또한 유산균을 이용한 발효식품의 경우도 아이들은 특유의 발효제품의 향미와 신맛으로 섭취를 꺼려하는 경향이 높다.Also, in the case of fermented foods using lactic acid bacteria, children tend to be reluctant to consume because of the unique flavor and acidity of fermented products.

이에 본 발명자들은 어린아이들도 선호할 수 있는 발효식품을 개발하던 중, 과채류와 유산균을 이용한 관능미가 우수한 새로운 발효식품의 최적 제조공정을 확립하였다.Accordingly, the inventors of the present invention have established an optimal manufacturing process for a new fermented food having excellent sensory taste using fruits and vegetables and lactic acid bacteria while developing fermented foods that children can also prefer.

따라서 본 발명은 과채류를 이용한 유산균 발효식품의 제조방법을 제공할 수 있으며, 상기 방법은 바람직하게 (1) 생딸기, 망고 퓨레, 생바나나, 단호박, 레몬 농축액, 호상 요구르트 및 우유를 혼합하고 균질화하여 혼합물을 제조하는 단계; (2) 상기 혼합물을 60~120℃의 온도에서 10~30분 동안 살균하는 단계; (3) 상기 살균 처리된 혼합물에 유산균 또는 요구르트 배양물을 첨가하여 발효시키는 단계; 및 (4) 급속 동결과 동결 건조를 순차적으로 처리하는 단계를 포함한다.Accordingly, the present invention can provide a method for producing fermented foods with lactic acid bacteria using fruits and vegetables, and the method is preferably (1) raw strawberry, mango puree, raw banana, sweet pumpkin, lemon concentrate, lake yogurt and milk are mixed and homogenized. Manufacturing a; (2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes; (3) fermenting by adding lactic acid bacteria or yogurt culture to the sterilized mixture; And (4) sequentially treating rapid freezing and freeze drying.

본 발명의 일실시예에서는 다양한 종류의 과채류 배합에 따른 이화학적 특성 및 관능적 특성을 분석하여, 가장 우수한 품질 및 기호도를 보이는 최적의 과채류 종류를 선별하였고 이들의 배합비를 확립하였다.In one embodiment of the present invention, by analyzing the physicochemical and organoleptic characteristics according to the formulation of various kinds of fruit and vegetables, the optimal fruit and vegetable types showing the best quality and preference were selected, and the blending ratio thereof was established.

본 발명에서 확립한 최적의 배합비는 혼합물 100 중량% 기준, 생딸기 25 중량%, 망고 퓨레 3 중량%, 생바나나 10 중량%, 단호박 1 중량%, 레몬 농축액 0.5 중량%, 호상 요구르트 10 중량% 및 우유 50.5중량%로 첨가하여 혼합하는 것이다.The optimal blending ratio established in the present invention is based on 100% by weight of the mixture, 25% by weight of fresh strawberry, 3% by weight of mango puree, 10% by weight of fresh banana, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of lake yogurt and milk It is mixed by adding 50.5% by weight.

또한, 상기 우유 대신에 탈지분유와 물의 혼합물을 사용할 수도 있다. In addition, a mixture of skim milk powder and water may be used instead of the milk.

상기 과채류의 첨가량을 상기 기재된 범위를 벗어난 양으로 사용할 경우, 이들의 혼합물에서 불쾌한 냄새가 발생하는 문제점이 생기며 균일한 혼합물이 형성되지 못하는 문제점이 발생한다.When the added amount of the fruits and vegetables is used in an amount outside the above-described range, there is a problem that an unpleasant odor occurs in the mixture thereof, and a problem in that a uniform mixture is not formed occurs.

따라서 각각의 과채류는 상기 기재된 함량으로 첨가하여 혼합하는 것이 중요하다.Therefore, it is important to mix each fruit and vegetable in the amount described above.

이하에서는 본 발명에 따른 과채류를 이용한 유산균 발효식품의 제조과정을 보다 구체적으로 설명한다.Hereinafter, the manufacturing process of the lactic acid bacteria fermented food using fruits and vegetables according to the present invention will be described in more detail.

(1) 단계로, 생딸기, 망고 퓨레, 생바나나, 단호박, 레몬 농축액, 호상 요구르트 및 우유를 혼합하고 균질화하여 혼합물을 제조한다.In step (1), fresh strawberry, mango puree, fresh banana, sweet pumpkin, lemon concentrate, yogurt and milk are mixed and homogenized to prepare a mixture.

이때 균일하고 편리한 균질화를 위해 생딸기, 망고 퓨레, 생바나나, 단호박, 레몬 농축액 및 호상 요구르트를 먼저 혼합한 후, 우유를 첨가한 다음 파쇄 및 균질화 처리를 수행한다.At this time, for uniform and convenient homogenization, fresh strawberry, mango puree, fresh banana, sweet pumpkin, lemon concentrate, and lake yogurt are first mixed, and then milk is added, followed by crushing and homogenization.

이후 (2) 단계로, 상기 혼합물은 60~120℃의 온도에서 10~30분 동안 살균처리 한다.Thereafter, in step (2), the mixture is sterilized for 10 to 30 minutes at a temperature of 60 to 120°C.

이때 상기 살균처리를 60℃ 미만의 온도에서 10분 미만으로 처리하게 되면, 살균처리가 미비하게 되어 상기 혼합물의 제조에 사용된 원료들에 함유된 유해 미생물 또는 유해 물질이 완전히 제거되지 못하거나 완전히 불활성화되지 못한다.At this time, if the sterilization treatment is performed at a temperature of less than 60°C for less than 10 minutes, the sterilization treatment is insufficient, and thus harmful microorganisms or harmful substances contained in the raw materials used in the preparation of the mixture cannot be completely removed or completely burned. It cannot be activated.

반면 상기 살균처리를 120℃ 초과의 온도에서 30분을 초과하여 처리하게 되면, 상기 원료들에 함유된 유용성분이 파괴되거나 활성을 잃어 제조된 발효식품의 영양가가 상실되는 문제점이 생긴다.On the other hand, if the sterilization treatment is carried out at a temperature higher than 120° C. for more than 30 minutes, useful ingredients contained in the raw materials are destroyed or activity is lost, resulting in a problem that the nutritional value of the fermented food is lost.

살균 처리가 완료되면, (3) 단계로, 상기 살균 처리된 혼합물에 유산균 또는 요구르트 배양물을 첨가하여 발효시키는 과정을 수행한다.When the sterilization treatment is completed, in step (3), fermentation is performed by adding lactic acid bacteria or yogurt culture to the sterilized mixture.

상기 유산균으로 시중에 판매되고 있는 유산균이라면 모두 사용할 수 있고, 상기 요구르트 배양물은 유산균을 함유하고 있는 요구르트 용액일 수 있다.As the lactic acid bacteria, any commercially available lactic acid bacteria may be used, and the yogurt culture may be a yogurt solution containing lactic acid bacteria.

상기 유산균 또는 요구르트 배양물은 상기 혼합물의 100 중량% 기준 0.1~1.0중량%로 첨가할 수 있는데, 0.1 중량% 미만으로 첨가하게 되면 유산균에 의한 발효과정이 미비하여 인체 유용한 발효 대사체들의 생성이 미비한 문제가 발생하게 되고, 1.0 중량%를 초과하여 첨가하게 되면 과도한 유산균의 첨가로 불쾌한 맛과 냄새를 유발할 수 있다.The lactic acid bacteria or yogurt culture may be added in an amount of 0.1 to 1.0% by weight based on 100% by weight of the mixture, and if it is added in an amount less than 0.1% by weight, the fermentation process by the lactic acid bacteria is insufficient, and the generation of useful fermentation metabolites for the human body is insufficient. A problem arises, and if it is added in excess of 1.0% by weight, an unpleasant taste and smell may be caused by excessive addition of lactic acid bacteria.

또한 상기 발효는 30~40℃의 온도에서 12~24시간 동안 수행한다.In addition, the fermentation is carried out for 12 to 24 hours at a temperature of 30 to 40 ℃.

발효 과정이 완료되면, (4) 단계로, (4) 급속 동결과 동결 건조를 수행한다.When the fermentation process is completed, step (4), and (4) rapid freezing and freeze drying are performed.

상기 급속 동결과 동결 건조는 순차적으로 수행하며, 급속 동결은 40℃ ~ 50℃의 온도에서 수행하고, 상기 동결 건조는 동결건조기에서 2~3일 동안 수행한다.The rapid freezing and freeze drying are sequentially performed, the rapid freezing is performed at a temperature of 40°C to 50°C, and the freeze drying is performed in a freeze dryer for 2 to 3 days.

동결 건조가 완료되면 고체형의 블록형태이거나 조분쇄 과립형태의 본 발명의 과채류를 이용한 유산균 발효식품을 포장하여 최종 제품을 생산한다.When the freeze-drying is completed, the final product is produced by packaging the lactic acid bacteria fermented food using the fruits and vegetables of the present invention in the form of solid blocks or coarsely pulverized granules.

본 발명에 따른 상기 발효식품은 고체형의 블록형태를 갖는 스낵류이거나, 상기 조분쇄 과립이 용해되어 있는 음료류일 수 있으며, 구체적으로 상기 음료류는 쉐이크일 수 있다. The fermented food according to the present invention may be snacks having a solid block form, or beverages in which the coarsely pulverized granules are dissolved, and specifically, the beverages may be shakes.

본 발명의 도 3에서 맨 오른쪽 사진은 본 발명의 방법으로 제조된 동결건조 시료를 용기에 넣고 물을 첨가하여 용해시킨 쉐이크 형태의 과채류를 이용한 유산균 발효식품을 나타낸 것이다. The rightmost picture in FIG. 3 of the present invention shows a lactic acid bacteria fermented food using fruit and vegetables in shake form in which a freeze-dried sample prepared by the method of the present invention is placed in a container and dissolved by adding water.

나아가 본 발명의 일실시예에서는 과채류를 이용하고 유산균으로서 요구르트 분말을 이용하여 과채류를 이용한 유산균 발효식품을 제조하였는데(도 6 참조), 바람직하게 본 발명에 따른 또 다른 과채류를 이용한 유산균 발효식품의 제조방법은, (1) 딸기, 토마토 및 파프리카를 동결건조하여 각각 분말화시키는 단계; (2) 분말화된 딸기 분말, 토마토 분말 및 파프리카 분말에 검정콩 분말, 쌀가루, 탈지분유, 요구르트 분말 및 설탕을 첨가하고 혼합하여 혼합분말을 제조하는 단계를 포함할 수 있다.Further, in an embodiment of the present invention, a lactic acid bacteria fermented food was prepared using fruit and vegetables using fruit and vegetables and yogurt powder as the lactic acid bacteria (see Fig. 6), preferably the production of a lactic acid bacteria fermented food using another fruit and vegetables according to the present invention. The method includes the steps of: (1) lyophilizing strawberries, tomatoes, and paprika to powder each; (2) Black bean powder, rice powder, skim milk powder, yogurt powder, and sugar are added to the powdered strawberry powder, tomato powder, and paprika powder, and mixed to prepare a mixed powder.

상기 과정으로 제조된 혼합분말의 과채류 및 유산균 혼합물은 물을 적정량 첨가하고 균질화하여 음료 형태(쉐이크 형태)의 발효식품으로 제조된다.The fruit vegetable and lactic acid bacteria mixture of the mixed powder prepared by the above process is prepared into a fermented food in a beverage form (shake form) by adding an appropriate amount of water and homogenizing.

이상의 본 발명의 방법으로 제조된 과채류를 이용한 유산균 발효식품은 맛, 색 및 조직감에 대한 전반적인 기호도가 우수하며, 과채류와 유산균에 의한 우수한 영양성분들을 다량 함유하고 있어, 어린아이들도 용이하게 섭취할 수 있으며 식사 대용의 간편식으로도 사용될 수 있다. The lactic acid bacteria fermented food using fruit and vegetables prepared by the method of the present invention has excellent overall taste, color, and texture, and contains a large amount of excellent nutrients by fruit and vegetables and lactic acid bacteria, so that even young children can easily consume it. It can also be used as a convenient meal substitute.

이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고자 한다. 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention more specifically, and the scope of the present invention is not limited to these examples.

<재료 및 실험방법><Materials and experimental methods>

① 재료준비① Material preparation

본 실험에 사용된 식품첨가물(농축액, 퓨레, 분말 등)들은 ES 기술연구소에서 구입하였고 생과일(딸기, 바나나), 유제품(우유, 호상 요구르트) 등은 시중에서 구입하여 사용하였다.Food additives (concentrate, puree, powder, etc.) used in this experiment were purchased from ES Technology Research Center, and fresh fruits (strawberries, bananas) and dairy products (milk, lakesang yogurt) were purchased and used on the market.

② 실험방법② Experiment method

가. 당도측정end. Sugar content measurement

시료를 굴절당도계(ATAGO Digital Refractometer, Japan)을 사용하여 °Brix로 측정하였다. The sample was measured in °Brix using a refractometer (ATAGO Digital Refractometer, Japan).

나. 산도측정I. Acidity measurement

시료 5g과 증류수 50mL을 취하여 혼합하고 여기에 0.1N NaOH을 첨가하여 pH 8.4가 될 때까지 적정하였으며, 이때 사용한 0.1 N NaOH 용액의 양을 citric acid의 양으로 환산하여 계산하였다.5 g of a sample and 50 mL of distilled water were taken and mixed, and 0.1N NaOH was added thereto to titrate until the pH reached 8.4, and the amount of 0.1 N NaOH solution used at this time was calculated by converting the amount of citric acid.

다. 미생물수 측정All. Microbial count

시료 1g을 취하여 멸균수를 이용한 10배 희석법으로 희석하고 건조필름배지(Petri film, 3M, USA)에 도말하였다. 이를 35 ℃에서 2일간 배양하여 나타낸 콜로니수를 계수하여 CFU/g으로 나타내었다. 1g of a sample was taken, diluted by a 10-fold dilution method using sterile water, and spread on a dry film medium (Petri film, 3M, USA). This was incubated at 35° C. for 2 days, and the number of indicated colonies was counted and expressed as CFU/g.

라. 관능검사la. Sensory test

선호도에 대한 평가항목으로 맛, 색, 조직감, 종합적 기호도이며 9점 척도법으로 ‘1점= 매우나쁘다, 9점=매우좋다’로 실시하였다.The evaluation items for preference were taste, color, texture, and overall preference, and it was conducted as '1 point = very bad, 9 points = very good' on a 9-point scale.

<< 실시예Example 1> 1>

과채류를 이용한 유산균 발효제품(Lactobacillus fermentation products using fruits and vegetables ( 발효스낵Fermented Snack ) 제조) Produce

<1-1> 과채류 소재에 따른 품질 특성분석을 위한 1차 예비배합 시험<1-1> First preliminary blending test for quality characteristic analysis according to fruit and vegetable materials

어린이들에게 선호도가 높고 영양 및 관능미가 우수하며 섭취가 용이한 핑커푸드 타입의 고체형 유산균 발효스낵을 제조하기 위한 최적의 방법을 개발하기 위해, 먼저 1차적으로 과채류 소재로 딸기, 토마토, 바나나, 망고, 레몬의 농축액과 퓨레, 생것의 파프리카, 단호박, 브로콜리의 가루를 이용하고 우유를 첨가하여 하기 표 1과 같은 배합비에 따른 혼합물을 제조한 후, 이에 대한 이화학적 특성(당도 및 산도) 및 관능적 특성(맛, 색, 조직감, 종합적 기호도)을 분석하였다.In order to develop the optimal method for manufacturing a pinker food-type solid lactic acid bacteria fermented snack that is highly preferred by children, has excellent nutrition and sensory taste, and is easy to consume, first, strawberry, tomato, banana, Mango, lemon concentrate and puree, raw paprika, sweet pumpkin, and broccoli powder were used, and milk was added to prepare a mixture according to the mixing ratio shown in Table 1, and then physicochemical properties (sugar and acidity) and sensory Characteristics (taste, color, texture, and overall preference) were analyzed.

Figure pat00001
Figure pat00001

Figure pat00002
Figure pat00002

그 결과, 상기 표 2에 나타낸 바와 같이, 시제품 A는 시큼한 맛이 강하였는데 이는 재료 중 망고 퓨레와 레몬 농축액 때문으로 판단되며, B는 신맛이 약간 줄고 바나나맛이 강하게 느껴졌고 단호박 분말 첨가로 색이 고운 선명한 노란 빛깔을 띄었다. 그러나 단호박 분말 첨가로 오히려 텁텁한 맛이 느껴져 과일 농축액을 더 첨가할 필요가 있는 것으로 판단하였다. C는 단호박 분말을 2배 더 첨가하였는데 강한 단호박 맛이 느껴졌고, D는 단호박 분말 대신 브로콜리 분말을 첨가하였는데, 색은 산뜻한 초록색을 나타냈으나 브로콜리의 쓴 맛이 느껴졌다. E는 단호박 분말이나 브로콜리 분말을 첨가하였을 때 맛을 방해한다고 판단되어 망고퓨레와 레몬 농축액을 제외하고 부족한 단맛을 딸기 농축액으로 유지하면서 이후 2차의 배합비를 다시 조성할 필요가 있음을 확인할 수 있었다. As a result, as shown in Table 2, test product A had a strong sour taste, which was judged due to the mango puree and lemon concentrate among the ingredients, and B had a slightly reduced sour taste and a strong banana taste, and the color was fine due to the addition of sweet pumpkin powder. It had a bright yellow color. However, it was judged that it was necessary to add more fruit concentrate because the sweet pumpkin powder was added to give it a rather thick taste. C added two times more sweet pumpkin powder, but a strong sweet pumpkin taste was felt, and D added broccoli powder instead of sweet pumpkin powder. The color was fresh green, but the bitter taste of broccoli was felt. E was judged to interfere with the taste when sweet pumpkin powder or broccoli powder was added, so it was confirmed that it was necessary to rebuild the second blending ratio while maintaining the insufficient sweetness as a strawberry concentrate except for mango puree and lemon concentrate.

이상 1차의 배합비에 대한 관능적 결과에 따라, 딸기 농축액과 바나나 농축액은 생것으로 대체하고 브로콜리 분말 처리구는 초록색을 나타내어 아이들이 선호하지 않을 것으로 판단되었는 바, 브로콜리 분말을 제외시키고 단호박 분말만을 첨가하기로 하였다. 그리고 묽은 조직감인 상태에 걸쭉한 흐름성을 위해 호상 요구르트를 첨가하기로 하였다. According to the sensory results for the above first blending ratio, it was judged that the strawberry concentrate and banana concentrate were replaced with raw ones, and the broccoli powder treated group showed green color, so that children would not prefer it, so it was decided to exclude broccoli powder and add only sweet pumpkin powder. I did. In addition, it was decided to add lake-sang yogurt for a thin texture and thick flow.

<1-2> 과채류 소재에 따른 품질 특성분석을 위한 2차 예비배합 시험<1-2> Second preliminary blending test for quality characteristics analysis according to fruits and vegetables

<1-1>의 분석 결과를 토대로, 보다 관능미가 우수한 배합비를 찾기 위해 하기 표 3과 같은 조성으로 다시 혼합물을 제조하였고, 이들 각 혼합물에 대한 이화학적 특성 및 관능적 특성을 분석하였다.Based on the analysis results of <1-1>, a mixture was again prepared with the composition shown in Table 3 below in order to find a blending ratio having better sensory taste, and the physicochemical properties and sensory properties of each of these mixtures were analyzed.

Figure pat00003
Figure pat00003

Figure pat00004
Figure pat00004

상기 표 4에 기재된 바와 같이, 5가지 새로운 2차 배합비를 조성하여 제조한 제품을 대상으로 특성 분석을 수행한 결과, 딸기 농축액과 바나나 농축액 대신 신선한 단맛을 위해 생것 분쇄물을 사용하여 제조한 ‘가’는 싱겁고 단맛이 많이 부족하여 더 많은 첨가가 필요할 것으로 판단되었다. 한편, 처리구 ‘마’는 상큼함과 단맛이 좋았으며 호상 요구르트 첨가로 적당한 점도와 걸쭉한 느낌이 좋다고 평가되어 최종적으로 ‘마’의 배합조성비가 가장 적합한 것으로 판단하였다.As shown in Table 4 above, as a result of performing a characteristic analysis on the product manufactured by composition of five new secondary blending ratios,'a, which was prepared using raw crushed material for fresh sweetness instead of strawberry concentrate and banana concentrate 'Is fresh and lacks a lot of sweetness, so it was judged that more addition was needed. On the other hand, the treatment group'ma' was evaluated as having good freshness and sweetness, and the appropriate viscosity and thick feeling was good with the addition of lake-sang yogurt, so the final composition ratio of'ma' was judged to be the most suitable.

<1-3> <1-3> 핑거푸드Finger food 타입의 고체형 과채류 유산균 Type of solid fruit and vegetable lactic acid bacteria 발효스낵Fermented Snack 제조 Produce

상기 실시예 <1-2>에서 최적 조건으로 확립한 유산균 발효스낵 제조를 위한 원료들의 종류 및 배합비를 이용하여 다음과 같은 방법으로 고체형 과채류 유산균 발효스낵을 제조하였다.A solid-type fruit and vegetable lactic acid bacteria fermented snack was prepared in the following manner using the types and mixing ratios of the raw materials for the production of lactic acid bacteria fermented snacks established as the optimum conditions in Example <1-2>.

먼저 상기 실시예 <1-2>의 ‘마’실험군과 같이 혼합물(배합물) 총 100g을 기준으로, 생딸기 25g, 망고 퓨레 3g, 생바나나 10g, 단호박 1g, 레몬 농축액 0.5g, 호상 요구르트 10g 및 우유 50.5g을 첨가하여 파쇄하고 균질화하여 혼합물을 제조하였다. 이후 60℃에서 30분 동안 저온살균 처리하였고, 여기에 액상 요구르트를 1g 첨가하여 상기 요구르트 내의 유산균이 접종되도록 하였으며 가정용 발효기로 30℃에서 14시간 동안 발효시켰다. 이후 40℃에서 급속동결 처리한 후, 다시 동결건조기에서 3일 동안 동결건조시켰다. 이후 블록형태 또는 조분쇄 과립형태로 절단한 다음, 진공 포장하여 본 발명에 따른 핑거푸드 타입의 고체형 과채류 유산균 발효스낵을 제조하였다. 상기 본 발명의 방법에서 동결건조 단계가 완료된 상태의 제품사진을 도 3에 나타내었고, 진공포장 전 단계까지 완료된 상태의 제품사진을 도 4에 나타내었다.First, as in Example <1-2>, based on a total of 100 g of the mixture (mixture), 25 g of fresh strawberry, 3 g of mango puree, 10 g of fresh banana, 1 g of sweet pumpkin, 0.5 g of lemon concentrate, 10 g of lake yogurt and milk 50.5 g was added, crushed and homogenized to prepare a mixture. Then, pasteurization was performed at 60° C. for 30 minutes, and 1 g of liquid yogurt was added to inoculate the lactic acid bacteria in the yogurt, and fermented at 30° C. for 14 hours with a home fermentor. After rapid freezing treatment at 40° C., it was lyophilized again for 3 days in a freeze dryer. Subsequently, it was cut into block form or coarsely pulverized granule form, and then vacuum-packed to prepare a finger food-type solid fruit and vegetable lactic acid bacteria fermented snack according to the present invention. In the method of the present invention, a photo of a product in a state in which the freeze-drying step is completed is shown in FIG. 3, and a photo of a product in a state completed up to the step before vacuum packaging is shown in FIG.

<< 실시예Example 2> 2>

세균 테스트Bacterial test

본 발명에서 제조된 제품의 안정성을 확인하기 위해, 상기 실시예 <1-2>에서 최적 조건으로 확립한 ‘마’ 처리군에 대한 세균 테스트를 수행하였다. 이를 위하 마’ 시료를 60℃에서 30 분간 저온 살균한 시료 1g을 당업계에서 사용되고 있는 일반세균 테스트 방법을 통해 수행한 결과, 대조구는 1.07 × 104 (CFU/g)인 것으로 나타났고, 저온살균한 처리구는 1.50 × 103 (CFU/g)으로 나타나, 저온 살균 처리한 본 발명의 발효제품은 유해 세균이 적어 체내 안전성이 있음을 알 수 있었다. In order to confirm the stability of the product manufactured in the present invention, a bacterial test was performed on the'E' treatment group established as an optimal condition in Example <1-2>. For this purpose, 1 g of a sample that was pasteurized at 60°C for 30 minutes was performed through a general bacteriological test method used in the art, and the control was found to be 1.07 × 10 4 (CFU/g). One treatment was 1.50 × 10 3 (CFU/g), and it was found that the pasteurized fermented product of the present invention had fewer harmful bacteria and thus had safety in the body.

<< 실시예Example 3> 3>

과채류를 이용한 혼합 Mixing using fruits and vegetables 쉐이크Shake 제조 Produce

나아가 본 발명자들은 과채류를 이용하여 다음의 방법을 통해 쉐이크의 제조하였다. 시중에 판매하는 딸기, 토마토 및 파프리카를 동결건조하여 각 재료를 분쇄하여 딸기 분말, 토마토 분말 및 파프리카 분말을 제조하였다. 분말화된 딸기 분말, 토마토 분말 및 파프리카 분말의 사진은 도 5에 나타내었다.Furthermore, the present inventors manufactured a shake by the following method using fruit and vegetables. Commercially available strawberries, tomatoes and paprika were lyophilized to pulverize each ingredient to prepare strawberry powder, tomato powder and paprika powder. Photos of powdered strawberry powder, tomato powder, and paprika powder are shown in FIG. 5.

이때 하기 표 5에 기재된 원료의 형태는 모두 분말화된 형태로, 각 원료의 분말을 하기 표 5에 기재된 함량으로 혼합하여 혼합분말을 제조함으로써, 본 발명에 따른 과채류를 이용한 혼합 분말 쉐이크를 완성하였다. 이후 상기 분말 쉐이크의 총 중량에 약 7배의 물을 첨가하여 균질화한 후, 이를 음용하였다. 여기서 상기 혼합분말 및 완성된 본 발명의 쉐이크의 사진은 도 6에 나타내었다.At this time, the forms of the raw materials listed in Table 5 were all powdered, and the powder of each raw material was mixed with the contents shown in Table 5 to prepare a mixed powder, thereby completing a mixed powder shake using the fruits and vegetables according to the present invention. . Then, after homogenizing by adding about 7 times of water to the total weight of the powder shake, it was drinkable. Here, a photograph of the mixed powder and the completed shake of the present invention is shown in FIG. 6.

Figure pat00005
Figure pat00005

이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (10)

(1) 생딸기, 망고 퓨레, 생바나나, 단호박, 레몬 농축액, 호상 요구르트 및 우유를 혼합하고 균질화하여 혼합물을 제조하는 단계;
(2) 상기 혼합물을 60~120℃의 온도에서 10~30분 동안 살균하는 단계;
(3) 상기 살균 처리된 혼합물에 유산균 또는 요구르트 배양물을 첨가하여 발효시키는 단계; 및
(4) 급속 동결과 동결 건조를 순차적으로 처리하는 단계를 포함하는,
과채류를 이용한 유산균 발효식품의 제조방법.(1) preparing a mixture by mixing and homogenizing fresh strawberry, mango puree, fresh banana, sweet pumpkin, lemon concentrate, lake yogurt and milk;
(2) sterilizing the mixture at a temperature of 60 to 120° C. for 10 to 30 minutes;
(3) fermenting by adding lactic acid bacteria or yogurt culture to the sterilized mixture; And
(4) comprising the step of sequentially treating rapid freezing and freeze drying,
Manufacturing method of lactic acid bacteria fermented food using fruits and vegetables. 제1항에 있어서,
상기 혼합물 100 중량% 기준으로, 생딸기 25 중량%, 망고 퓨레 3 중량%, 생바나나 10 중량%, 단호박 1 중량%, 레몬 농축액 0.5 중량%, 호상 요구르트 10 중량% 및 우유 50.5중량%로 함유되어 있는 것으로 특징으로 하는, 과채류를 이용한 유산균 발효식품의 제조방법.The method of claim 1,
Based on 100% by weight of the mixture, 25% by weight of fresh strawberry, 3% by weight of mango puree, 10% by weight of fresh banana, 1% by weight of sweet pumpkin, 0.5% by weight of lemon concentrate, 10% by weight of lake yogurt, and 50.5% by weight of milk Characterized in that, the manufacturing method of lactic acid bacteria fermented food using fruits and vegetables. 제1항에 있어서,
상기 (3) 단계에서 유산균 또는 요구르트 배양물은 상기 혼합물의 100 중량% 기준 0.1~1.0중량%로 첨가하는 것을 특징으로 하는, 과채류를 이용한 유산균 발효식품의 제조방법.The method of claim 1,
In step (3), the lactic acid bacteria or yogurt culture is added in an amount of 0.1 to 1.0% by weight based on 100% by weight of the mixture. 제1항에 있어서,
상기 (3) 단계에서 발효는 30~40℃의 온도에서 12~24시간 동안 수행하는 것을 특징으로 하는, 과채류를 이용한 유산균 발효식품의 제조방법.The method of claim 1,
The fermentation in step (3) is characterized in that it is carried out for 12 to 24 hours at a temperature of 30 to 40 ℃, a method for producing a lactic acid bacteria fermented food using fruits and vegetables. 제1항에 있어서,
상기 (4) 단계의 급속 동결은 40℃ ~ 50℃의 온도에서 수행하며, 상기 동결 건조는 동결건조기에서 2~3일 동안 수행하는 것을 특징으로 하는, 과채류를 이용한 유산균 발효식품의 제조방법.The method of claim 1,
The rapid freezing of step (4) is performed at a temperature of 40°C to 50°C, and the freeze-drying is performed in a freeze dryer for 2 to 3 days. 제1항에 있어서,
상기 (1) 단계에서 우유 대신 탈지분유와 물의 혼합물을 사용하는 것을 특징으로 하는, 과채류를 이용한 유산균 발효식품의 제조방법.The method of claim 1,
In the step (1), it is characterized in that a mixture of skim milk powder and water is used instead of milk. (1) 딸기, 토마토 및 파프리카를 동결건조하여 각각 분말화시키는 단계; 및
(2) 분말화된 딸기 분말, 토마토 분말 및 파프리카 분말에 검정콩 분말, 쌀가루, 탈지분유, 요구르트 분말 및 설탕을 첨가하고 혼합하여 원료들이 모두 혼합된 혼합분말을 제조하는 단계를 포함하는, 과채류를 이용한 유산균 발효식품의 제조방법.(1) lyophilizing strawberries, tomatoes and paprika to powder each; And
(2) Powdered strawberry powder, tomato powder and paprika powder, black bean powder, rice powder, skim milk powder, yogurt powder, and sugar are added and mixed to prepare a mixed powder in which all raw materials are mixed. Manufacturing method of lactic acid bacteria fermented food. 제1항 또는 제7항의 방법으로 제조된 과채류를 이용한 유산균 발효식품.Lactic acid bacteria fermented food using fruits and vegetables prepared by the method of claim 1 or 7. 제8항에 있어서,
상기 발효식품은 고체형의 블록형태이거나 조분쇄 과립형태인 것으로 특징으로 하는 과채류를 이용한 유산균 발효식품.The method of claim 8,
The fermented food is a lactic acid bacteria fermented food using fruits and vegetables, characterized in that the solid block form or coarsely pulverized granule form. 제9항에 있어서,
상기 발효식품은 고체형의 블록형태를 갖는 스낵류이거나, 상기 조분쇄 과립이 용해되어 있는 음료류인 것을 특징으로 하는 과채류를 이용한 유산균 발효식품.The method of claim 9,
The fermented foods are snacks having a solid block form or a beverage in which the coarsely pulverized granules are dissolved.
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KR101661127B1 (en) 2014-08-20 2016-09-30 주식회사 파리크라상 Methods of manufacturing cookie using a natural sourdough starter

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