KR900001004B1 - Process for making butter flovour using microorganism and engyme - Google Patents

Process for making butter flovour using microorganism and engyme Download PDF

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KR900001004B1
KR900001004B1 KR1019870012704A KR870012704A KR900001004B1 KR 900001004 B1 KR900001004 B1 KR 900001004B1 KR 1019870012704 A KR1019870012704 A KR 1019870012704A KR 870012704 A KR870012704 A KR 870012704A KR 900001004 B1 KR900001004 B1 KR 900001004B1
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diacetyl
lipase
streptococcus
cremoris
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KR1019870012704A
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KR890007652A (en
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최춘언
박기문
김동욱
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오뚜기식품 주식회사
함태호
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • 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
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/215—Cremoris
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/219—Diacetilactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

Butter flavor is prepared using microbes and lipase. Thus, natural cream (content of milk lipid=35-40%) containing 0.1 % of citrate is sterilized at 110oC for 20 min. A mixed starter composed of Streptococcus diacetylactis, Leuconostoc Cremoris, Streptococcus lactis, and Streptococcus cremoris is inoculated into the above cream, fermented at 30oC for 20 hrs, and treated with lipase at 30oC for 4 hrs. The resulating mixture is pasteurized at 65oC for 30 min to stop the reactions by mcirobes and lipase and Natured at room temperature for -40 hrs to give a good butter flavor.

Description

미생물 및 효소를 이용한 버터향(butter flavor)의 제조방법Method for preparing butter flavor using microorganisms and enzymes

본 발명은 유산균 혼합스타터(starter)와 지방분해효소로서 리파아제(lipase)를 이용하여 생크림을 발효시켜 버터향(butter flavor)을 제조하는 방법에 관한 것이다. 더 자세하게 말하면 본 발명은 생크림(유지방 30-40%)에 유산균 4종(str.diacetylactis, Leu.cremoris 및 str.lactis, str.cremoris의 4균주)을 사용하여 버터향의 주성분으로서 디아세틸(diacetyl)을 생성시킨후 지방분해효소를 단시간 처리하여 휘발성산을 다량으로 생성하도록 함과 동시에 저온살균후 약 24시간 내지 약 40시간 숙성시킴으로써 우수한 버터향을 제조하도록 하는 방법에 관한 것이다.The present invention relates to a method for producing a butter flavor by fermenting fresh cream using a lipase as a starter mixed with a lactic acid bacteria (lipase). In more detail, the present invention uses four types of lactic acid bacteria (str. Diacetylactis, Leu.cremoris and str.lactis, str.cremoris) in fresh cream (30-40% of milk fat) and diacetyl (diacetyl) as a main component of butter flavor. ) And a short time treatment of lipolytic enzyme to produce a large amount of volatile acid and at the same time aging for about 24 hours to about 40 hours after pasteurization to produce a good butter flavor.

일반적으로, 버터향의 성분으로는 다종의 휘발성 유기산 및 휘발성 카아보닐 화합물들이 주종을 이루고 있다.In general, as a butter component, various volatile organic acids and volatile carbonyl compounds are mainly used.

그중에서도 휘발성 카아보닐 화합물에 속하는 디아세틸(diacetyl)은 버터향의 특이하고 바람직한 성분으로 알려졌으며, 아래의 프로세스에서와같이 유산균배양중 시트레이트(citrate)를 전구체(前驅體, precusor)로 하여 생성된다.Among them, diacetyl, which belongs to volatile carbonyl compounds, is known as a specific and desirable component of butter flavor, and is produced by using citrate as a precursor in the culture of lactic acid bacteria as in the following process. .

Figure kpo00001
Figure kpo00001

유산균에서의 시트레이트 대사경로 프로세스Citrate Metabolic Pathway Process in Lactic Acid Bacteria

종래에는 아래와 같이 특허공보에서 버터향과 관련된 기술이 공지되어있다.Conventionally, a technique related to butter flavor is known from the patent publication as follows.

1. 미국 특허 제4, 454, 160호(발명자

Figure kpo00002
외2인 ; ＂Aroma distillate and method for preparing same＂, 1982.8.4. 출원 제405,128호 ; 1984.6.12. 공고)에서는 탈지유[shim milk나 유청(whey)]를 기질로하여 유산균을 발효시킨다음 PH를 약 3-4로 조절시켜 산소존재하에서 수증기 증류처리를 함으로써 천연버터향 증류액(aroma distillate)을 제조하는 기술에 대하여 기재되어있다.1.U.S. Patent No. 4,454,160 (Inventor)
Figure kpo00002
Two others; Aroma distillate and method for preparing same, 1982.8.4. Application No. 405,128; 1984.6.12. Announcement) fermented lactic acid bacteria using skim milk (shim milk or whey) as a substrate, and then adjust the pH to about 3-4 to produce a distillate (aroma distillate) by steam distillation in the presence of oxygen. The technique is described.

2. 미국 특허 제3, 653, 921호(발명자, Allen C. Buhler외 3인 ; ＂Butter flavored food Additive concentrate＂, 1969.3.27. 출원 제911,214호 ; 1972.4.4 특허취득)에서는 지방분해 효소계(enzymes system)(미국특허 제2, 794, 743호 참조)를 물에 넣어 액상슬러리를 제조한 다음 유지방(milk fat)에 혼합시켜 안정한 에멀죤을 만든다음 32℃에서 배양한후 74℃에서 10분간 살균시켜 버터향이 있는 식품첨가물의 농축액을 제조하는 기술구성에 대하여 기재되어있다. 또, 영국 특허 제1251272호 역시 위 구기술구성과 동일하게 기술되어있다.2. U.S. Patent No. 3, 653, 921 (inventor, Allen C. Buhler et al .; “Butter flavored food Additive concentrate”, 1969.3.27. Enzyme system (see US Patent No. 2, 794, 743) was added to water to prepare a liquid slurry, and then mixed with milk fat to form a stable emulsion. After incubation at 32 ° C. for 10 minutes at 74 ° C. It describes the technical configuration for producing a concentrate of food additives with a sterilized flavor of butter. In addition, British Patent No. 1212752 is also described in the same manner as the above technical configuration.

3. 일본국 특허공보소 50-25544[1975.8.25 공고, ＂버터향을 가진 유성물질(油性物質)의 제조법＂][발명자 : 中山貞雄외 2인 1970.8.12 출원 ; 특허원소 45-70608호]에서는 동식물유지를 에스테르 교환하여 합성유지를 얻은 다음 미생물이나 동식물에서 분리한 리파아제를 작용시켜 버터향을 가진 유성물질을 제조하는 기술에 대해서 기재되어있다.3. Japanese Patent Publication No. 50-25544 [August 25, 1975, Manufacturing Method of Oil-Based Substances with Butter Flavors] [Inventor: Nakayama Aug. et al. Patent element 45-70608 describes a technique for producing oil-based substances having butter flavor by reacting animal and vegetable fats and oils to obtain synthetic fats and oils, and then operating lipases isolated from microorganisms or animals and plants.

4. 일본국 특허공보 소 50-25543[발명자: 中山貞雄외 2인 ; ＂크림향을 가진 유성물질의 제조법＂, 1975.8.25 공고 ; 1970.7.23 출원 ; 특원소 45-64569]에서는 부티트산(butyric acid)의 에스테르와 동물계 유지유를 혼합시켜 에스테르교환하여 합성유지를 얻어 그 합성유지에 수중유형(水中油型)의 에멀죤 상태에서 리파아제를 작용시킴으로써 얻어지는 크림향을 가진 유성물질의 제조기술에 대하여 기재되어있다.4. Japanese Patent Publication No. 50-25543 [Inventor: 中山 貞 雄 and two others; ＂Preparation of creamy oily substances 향, 1975.8.25 Bulletin; Filed on July 7, 1970; 45-64569], which is obtained by mixing esters of butyric acid with animal fats and oils and transesterifying them to obtain a synthetic fat, which is then obtained by reacting the lipase in an oil-in-water emulsion. A technique for preparing oily substances having a creamy flavor is described.

5. 일본국 공개특허공보 소54-80462(1979.6.27 공개 ; ＂버터향의 제조방법＂, 1977.12.6 출원 특원소 52-14570 ; 발명자 : 木原活외 1인)에서는 유지 10-60wt%, 무지유고형분 5-35wt%, 물 30-80wt%를 혼합하고 여기에 지방분해효소와 단백분해효소 또는 유당분해효소를 첨가시켜 버터향을 제조함을 요지로하는 기술 구성에 대하여 기재되어있다. 기타 미국특허 제 2, 196, 239호, 제2, 586, 072호, 제2, 928, 746호, 제3, 048, 490호, 제3, 962, 464호, 제3, 190, 753호, 제3, 262, 788호 및 제3, 477, 857호등이 분야에 관련된 특허문헌이 있으나 본원 특허출원의 목적 및 기술구성과 현저하게 달라 그 요지들을 생략한다.5. Japanese Patent Application Laid-Open No. 54-80462 (published on June 6, 1979; Method for manufacturing butter flavor), Application No. 52-14570, 1977.12.6; Inventor: One person other than 木 原 活, 10-60 wt%, It describes the technical composition that makes butter flavor by mixing 5-35 wt% of nonfat milk solid content and 30-80 wt% of water and adding lipolytic enzyme and protease or lactose enzyme. Other US Patent Nos. 2, 196, 239, 2, 586, 072, 2, 928, 746, 3, 048, 490, 3, 962, 464, 3, 190, 753 , No. 3, 262, 788 and No. 3, 477, 857, but there are patent documents related to this field, and the gist of the present application is significantly different from the purpose and technical configuration of the present application, and the gist thereof is omitted.

본원 발명에서는 유지방 30-40%의 생크림에 4종의 유산균을 이용하여 발효시킴으로써 버터향의 주성분인 디아세틸을 생성시킨다음 그 발효크림에 지방분해효소 리파아제를 단시간 처리시킴으로써 휘발성산을 다량으로 생성시키고, 동시에 저온살균시킨다음 약 40시간 상온에서 숙성시킴으로써 우수한 버터향을 제조함을 기술적인 특징으로 한다.In the present invention, the fermented cream using 30 kinds of milk cream 30-40% using lactic acid bacteria to produce diacetyl, the main ingredient of butter flavor, and then a large amount of volatile acid is produced by treating the fermentation cream with lipase lipase for a short time. At the same time, it is pasteurized and then aged for about 40 hours at room temperature to produce a good butter flavor is a technical feature.

상기 본원의 특징적 기술에 대하여 위에서 인용한 특허문헌에서는 그 요지상 볼때 기술적 구성 및 목적에 있어 현저한 기술적 격차를 알수 있다. 또, 상기 인용한 특허문헌에 의해 본원 발명의 기술을 암시한바도 없다.In the patent document cited above with respect to the characteristic technology of the present application, it can be seen that a significant technical gap in technical constitution and purpose in view of the gist. Moreover, the patent document cited above does not imply the technique of the present invention.

본 발명에서는 상기 버터향성분의 생성을 최대로 하기위하여 생크림을 배지로하여 시트레이트(citrate)를 첨가하고 유산균 혼합스타터(starter)와 효소, 리파아제로 처리후 저온살균하여 일정시간 숙성시켜 제조한다.In the present invention, in order to maximize the production of the butter flavor component is added to the citrate (citrate) with fresh cream as a medium, and after the treatment with lactic acid mixed starter (starter), enzyme, lipase and pasteurized for a certain time to prepare.

본 발명의 처리공정은 아래와 같다.The treatment process of the present invention is as follows.

[제1공정:미생물 발효][Step 1: Microbial Fermentation]

생크림(유지방 30-40%)에 시크레이트를 0.05-0.5%첨가시켜 가압멸균시킨다음 스트렙토콕커스 디아세틸악티스(streptococcus diacetylactis), 류코노스톡 크레모리스(leuconostoc cremoris) 및 스트렙토콕커스 락티스(streptococcus lactis), 스트렙토콕커스 크레모리스(streptococus cremoris)의 4균주로 구성된 유산균 혼합스타터를 접종하여 26-30℃에서 일정시간 발효시킨다. 이때, 발효결과에 따라 다량의 디아세틸(휘발성 카아보닐 화합물)과 어느 정도 소량의 휘발성산(유기산)이 생성된다.Sterilize by adding 0.05-0.5% of citrate to fresh cream (milk fat 30-40%) and then streptococcus diacetylactis, leuconostoc cremoris and streptococcus lactis ( Lactobacillus mixed starter consisting of four strains of streptococcus lactis and Streptococus cremoris was inoculated and fermented at 26-30 ° C. for a certain time. At this time, a large amount of diacetyl (volatile carbonyl compound) and a small amount of volatile acid (organic acid) are produced according to the fermentation result.

[제2공정:효소처리][Step 2: Enzyme Treatment]

제1공정에서 얻어진 발효된 생크림에 효소로서 리파아제를 참가시킨다음 30℃에서 단시간 반응시킨다. 그 결과 휘발성산이 다량으로 생성되어 향을 더좋게 향상시켜준다.Lipase as a enzyme is added to the fermented fresh cream obtained in the first step, followed by a short reaction at 30 ° C. As a result, a large amount of volatile acid is produced to improve the flavor.

[제3공정:살균 및 숙성][Step 3: Sterilization and Aging]

상기 제1공정→제2공정을 거친 생크림을 저온살균시킨다음 하루이상 방치한다. 방치숙성중에 때때로 교반하여 준다. 이때 상기 시르레이트 대사경로 프로세스의 디아세틸 리덕타제(diacatyl reductase)(디아세틸 환원요소)등 효소를 불활성화하고 아세토락테이트(acetolactate)등 산화로 디아세틸의 양은 증가하게 된다.After the first step and the second step, the fresh cream is pasteurized and left for at least one day. Agitate occasionally during aging. At this time, inactivation of enzymes such as diacetyl reductase (diacetyl reductase) of the sirlate metabolic pathway process and the amount of diacetyl by oxidation such as acetolactate increases.

위와같은 반응매카니즘에 따라 제조한 버터향은 디아세틸과 휘발성산이 다량으로 함유된 우수한향(flavor)이 얻어진다. 실시예에 따라 본 발명을 구체적으로 아래에 설명한다.Butter flavor prepared according to the reaction mechanism as described above is obtained an excellent flavor containing a large amount of diacetyl and volatile acids. The present invention will be described below in detail by way of examples.

[실시예]EXAMPLE

생크림(유지방 35-40%)에 시트레이트를 0.1%되게 첨가하였다. 그다음 110℃에서 20분간 멸균시켰다. 이와같은 배지에 스트렙토콕커스 디아세틸악티스, 류크노스톡 크레모리스 및 스트렙토콕커스 크레모리스, 스트렙토콕커스 락티스를 혼합한 혼합스타터를 3%접종하였다. 그리고 30℃에서 20시간 발효시켰다. 발효된 생크림에 효소로서 리파아제를 약 0.04%되게 첨가시킨다음 30℃에서 4시간 반응시켰다.To the fresh cream (35-40% milk fat) was added 0.1% citrate. Then sterilized for 20 minutes at 110 ℃. This medium was inoculated with a mixed starter containing Streptococcus diacetylactis, Leuknostock cremoris, Streptococcus cremoris, and Streptococcus lactis 3%. And it fermented at 30 degreeC for 20 hours. To the fermented fresh cream was added about 0.04% of lipase as an enzyme and reacted for 4 hours at 30 ° C.

위에서와 같이 미생물발효 및 효소처리를 완료시킨 생크림을 65℃에서 30분간 살균시켜 미생물 및 효소반응을 정지시켰다. 그리고 약 40시간 상온에서 방치하여 숙성시켰다. 얻어진 버터향은 관능적으로 우수하였으며, 분석결과는 표 1과 같다.As described above, the microbial fermentation and enzymatic treatment was completed and the sterilized cream for 30 minutes at 65 ℃ to stop the microbial and enzyme reaction. And aged for about 40 hours at room temperature. Butter flavor was excellent sensory, the analysis results are shown in Table 1.

[표 1]TABLE 1

본원 발명에 의해 얻어진 버터향과 대조구의 성분비교Comparison of Ingredients of Butter Flavor and Control Prepared by the Present Invention

Figure kpo00003
Figure kpo00003

비고 : (1) : pack등(1964)(J.Dairy sci., 47 : 981)의 방법에 따라 측정Remark: (1): Measured according to the method of pack et al. (1964) (J.Dairy sci., 47: 981).

(2) : 샘플 40g을 수증기증류시켜 얻은 액 100ml를 중화시키는데 필요한 0.01N NaOH의 양(2) The amount of 0.01N NaOH required to neutralize 100 ml of the liquid obtained by steam distillation of 40 g of the sample.

Claims (3)

유산균과 리파아제를 이용하여 버터향을 제조하는 방법에 있어서, 생크림(유지방 30-40%)에 시트레이트(citrate) 0.05-0.5%를 첨가시켜 멸균시킨다음 스트렙토코거스 디아세틸악티스(streptococcus diacetylactis), 류코노스톡 크레모리스(leuconstoc cremoris) 및 스트렙토콕커스 크레모리스(streptococcus cremoris), 스트렙토콕커스 락티스(streptococcus lactis)로 구성된 유산균 혼합스타터(starter)를 접종하여 26-30℃에서 약 20시간 발효시키고, 상기 발효시킨 생크림에 효소로서 리파아제를 0.02-0.06%되게 처리하여 3-5시간 반응시키며, 상기 미생물발효 및 효소처리가 끝난직후 저온살균하여 24시간 이상 숙성시킴을 특징으로 한 상기방법.Method for preparing butter flavor using lactic acid bacteria and lipase, sterilized by adding 0.05-0.5% of citrate to fresh cream (milk fat 30-40%) and then streptococcus diacetylactis Fermented for about 20 hours at 26-30 ° C by inoculating a lactobacillus starter consisting of leuconstoc cremoris, streptococcus cremoris, and streptococcus lactis The method of claim 3, wherein the fermented fresh cream is treated with lipase as 0.02-0.06% as an enzyme and reacted for 3-5 hours. 제1항에 있어서, 상기 미생물발효에서는 디아세틸의 휘발성 카아보닐 화합물을 다량으로 생성시키고 상기 효소처리에서는 휘발성산을 다량으로 생성시키도록하며, 상기 저온살균 및 숙성에서는 디아세틸 리덕타제(diacetyl reductase)를 불활성화시키고 아세토락테이트의 산화에 의해 디아세틸의 양을 증가시키도록함을 특징으로 한 상기방법.The method of claim 1, wherein the microbial fermentation to generate a large amount of diacetyl volatile carbonyl compound and the enzyme treatment to generate a large amount of volatile acid, the pasteurization and aging diacetyl reductase (diacetyl reductase) Inactivating and increasing the amount of diacetyl by oxidation of acetolactate. 제1항에 있어서, 상기 저온살균 및 숙성에서 65℃에서 30분간 살균시켜 미생물발효와 효소를 정지시키고 약 40시간 상온에서 숙성함으로써 디아세틸의 양을 증가시킴을 특징으로 한 상기방법.The method according to claim 1, wherein the pasteurization and aging are sterilized at 65 ° C. for 30 minutes to stop microbial fermentation and enzymes, and to increase the amount of diacetyl by aging at room temperature for about 40 hours.
KR1019870012704A 1987-11-11 1987-11-11 Process for making butter flovour using microorganism and engyme KR900001004B1 (en)

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