KR101511906B1 - Manufactured nuts product comprising Lactic acid bacteria and preparation method thereof - Google Patents

Abstract

The present invention relates to a nut processed food containing lactobacillus and a method for producing the same. The nut processed food containing lactobacillus of the present invention not only includes the functionalities of useful metabolites generated when live bacteria of lactobacillus or lactobacillus is fermented but also improves tastes and colors, thereby effectively reinforcing the values of nuts in terms of nutrition, function, quality, and flavor.

Description

[0001] The present invention relates to a nut processed food containing lactic acid bacteria and a method for producing the same,

The present invention relates to a nuts processed food containing lactic acid bacteria and a method for producing the same.

Lactic acid bacteria are widely used as probiotic bacteria, and they are safe microorganisms easily found in human intestines and animal fermented foods (Orrhge, K. et al., 2000 , Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res., 26, 95-111). The lactic acid bacteria are attached to the intestinal epithelial cells and become parasitic, thereby improving the intestinal microflora property, thereby stabilizing intestinal microflora, decreasing the generation of decay products due to inhibition of harmful bacteria, and preventing disease, immune activation, It is known to help a lot. Lactic acid bacteria have several inhibitory effects on various pathogenic microorganisms and pathogenic microorganisms due to their several metabolic characteristics. The lactic acid bacteria produce the antimicrobial activity factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde and bacteriocin (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).

There are many kinds of nuts such as walnuts, chestnuts, pine nuts, peanuts, almonds, pistachios, pecans, macadamia, hazelnuts and coconuts. In addition to edible oils, they are widely used as butter, (Pattee, HE et al., 1982, Peanut science and technology, American Peanut Research and Education Society, Yoakum Texas, USA, 139-163).

Nutrients are composed of 70% to 80% of unsaturated fatty acids. Nutritional elements such as omega-3 fatty acids, vitamin E, flavonoids and vegetable cholesterol lower the level of bad cholesterol (LDL) It is also known to have the effect of preventing gallstone formation. (Grundy, S. M. et al., 1977, Treatment of hypercholesterolemia, Am. J. Clin. Nutr., 30, 985-992) has been considered to be an inhibitor of arteriosclerosis by lowering plasma cholesterol and triglyceride levels.

Nutritional benefits include good nutrition for respiratory health, good nuts for prevention of menopausal symptoms, almonds rich in calcium and iron, and pistachios for preventing anemia. The walnut is a good food to win the winter cold due to its high protein content. It is rich in vitamins B1 that make skin and hair shiny and healthy, vitamins E that actively stimulate brain activity and prevent aging, Calcium content is high, so it is effectively known to relieve stress. It is effective in asthma and respiratory diseases because it strengthens the lungs in one room. It is known as a food that protects the heart. It is good to eat when there is no energy or stress - induced hair loss symptom. Pumpkin seeds are rich in potassium, calcium, and phosphorus, and vitamin B is also known to contain a lot. Its main ingredient is fat, it is composed of high quality unsaturated fat, it contains lecithin which is good for hair, essential amino acid, and it is known that unsaturated fatty acid and lecithin in pumpkin seed helps blood circulation. In addition, it prevents cholesterol deposits, so it has hypertension, anti-aging effect, and is known to have an effect on the enlargement of the prostate gland.

On the other hand, as consumers' interest in health has increased, preference for natural products has increased and interest in foods with functions such as health promotion and disease treatment has been increasing (Park, YG et al., 2005, Study on the Nutr., 34, 374-379). The interest of modern people in nuts and lactobacilli is also increasing.

As for the technology related to nuts, the nuts using the red ginseng concentrate and the manufacturing method thereof are disclosed in Korean Patent No. 10-096661, and the jerky including the nuts and the manufacturing method thereof are disclosed in Korean Patent No. 10-1292711. A process for processing a transparent sugar coating of nuts is disclosed in Korean Patent No. 10-1045686. However, none of the above-mentioned literatures discloses nuts containing lactic acid bacteria and a method for producing the same.

It is therefore an object of the present invention to provide a processed food of nuts containing lactic acid bacteria and a process for producing the same.

Another object of the present invention is to provide a nuts processed food containing the above-mentioned mixture of lactic acid bacteria and sugar coating solution and a process for producing the same.

The above object of the present invention is achieved by a method for producing a lactic acid bacterium comprising the steps of: (a) preparing a liquid medium for culturing a lactic acid bacterium; (b) mixing L. plantarum, L.citreum genus and L. kimchii genus lactic acid bacteria alone or in a ratio of 1: 1: 1 in the liquid medium obtained in step (a), inoculating and culturing; (c) centrifuging the culture solution obtained in step (b) to separate the lactic acid bacteria and culture filtrate; (d) lyophilizing the lactic acid bacteria obtained in the step (c) to prepare a lyophilized powder of lactic acid bacteria; (e) spraying the nutrient solution with the cultured lactic acid bacteria obtained in the step (d); (f) hot air drying the nuts obtained in step (e); (g) mixing the lyophilized powder of lactic acid bacteria obtained in step (d) with the nuts obtained in step (f) to prepare nuts containing lactic acid bacteria, or (h) Characterized in that a mixture of 90 to 99% by weight of a sugar coating solution composed of egg white, sugar, and salt powder is used relative to 1 to 10% by weight of the lactic acid bacteria culture filtrate instead of the lactic acid bacteria culture filtrate. And evaluating the sensory evaluation of nuts containing lactic acid bacteria and lactic acid bacteria culture filtrate powder prepared through the above steps.

The present invention has the effect of providing processed food of nuts containing lactic acid bacteria and a method of producing the same, and also includes functionalities by coating lactic acid bacteria on nuts by coating the useful metabolites of lactic acid bacteria or lactic acid bacteria produced during fermentation with sugar It has an excellent effect of enhancing the taste and physiologically active ingredient to improve the functionality and improving the value of nuts in terms of nutrition, function, quality and preference.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram showing a process for producing a nuts processed food containing lactic acid bacteria according to an embodiment of the present invention. Fig.

In the present invention, the lactic acid bacteria may be in the form of a culture solution or a powder, and in the case of a powder, it may be prepared by any method capable of maintaining the activity of the microorganism, and most preferably, it is prepared in the form of a lyophilized powder.

According to the present invention, a lactic acid bacterium obtained by culturing Lactobacillus plantarum, Lactobacillus citreum and Lactobacillus kimchii alone or in combination is used.

The lactic acid bacteria which can be used in the present invention are all the following conventional lactic acid bacteria. Leuconostoc genus, Lactobacillus genus, Weissella genus, Pediococcus genus, and Bifidobacterium genera.

Lactic acid bacteria in Leuconostoc are L. kimchii, L. citreum, L. mesenteroides, L. gasicomitatum, L. lactis, L. inhae, L. gelidum, L. carnosum, L. cremoris. L. dextranicum, and L. paramesenteroides .

Lactobacillus species include L. plantarum, L. sakei, L. brevis, L. pentosus, L. kimchii, L. confusus, L. curvatus, L. acidophilus, L. bulgaricus and L. casei .

Lactic acid bacteria of the genus Weissella include W. koreensis, W. kimchii, W. confusa, W. cibaria, and W. viridescens.

The lactic acid bacteria of Pediococcus include P. acidilactici and P. pentosaceus .

Bifidobacterium species include B. longum, B. bifidum, B. infantis, B. lactis, and B. animalis.

The nuts used in the present invention can be any ordinary nuts. In other words, any fermentable metabolites of lactic acid bacteria or lactic acid bacteria can be coated on the nuts.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

Example 1 Production of Lactic Acid Bacterium Culture Solution of the Present Invention

(1) Preparation of liquid medium

The liquid medium for culturing the lactic acid bacteria was formulated in the composition ratio shown in Table 1 and sterilized at 121 캜 for 30 minutes to prepare a liquid medium. And the other components are Mg, Mn, Co, and the like.

The liquid medium composition ratio Raw material name (% By weight) glucose 2.0 to 4.0 peptone 0.5 to 2.0 Yeast extract 0.2 to 1.0 Etc 2.0 to 4.0 Purified water 89.0-95.3 Sum 100

(2) Production of Culture Lactic Acid Bacterium of the Present Invention

In the present invention, the culture conditions are preferably cultured at a culturing temperature of 20 to 40 ° C. for 12 to 48 hours until the number of lactic acid bacteria is 1 × 10 ⁸ cfu / mL or more and the pH is 5.0 or less. After the culture was completed, the cells were centrifuged at 7,000 to 10,000 rpm to separate the lactic acid bacterium cells and the supernatant. The recovered culture filtrate was sterilized (100 ° C, 30 minutes), cooled to 90 ° C and hot packed.

The lactic acid bacteria culturing filtrate prepared by the above method includes gamma amino butyric acid (GABA), amino acids, peptides, vitamins and organic acids as a metabolite produced during the fermentation process of lactic acid bacteria.

Example 2 Production of Lactic Acid Bacteria Powder according to the Present Invention

The lactic acid bacteria prepared by centrifuging after culturing in accordance with Example 1 of the present invention were dried in a freeze dryer and then lactic acid bacterial powder having a viable cell count of 1 to 1,000 billion cfu / g or more was prepared.

<Example 3> Manufacture of processed foods of nuts containing lactic acid bacteria of the present invention

The lactic acid bacteria culturing filtrate described in Example 1 of the present invention was sprayed in a spray mixer for 2 to 10 minutes while taking a ratio of 0.01 to 10% by weight based on the weight of each almond and walnut, and the lactic acid bacteria culture filtrate was adsorbed on the surface of each of the nuts. The almonds and walnuts adsorbed by the lactic acid bacteria culture filtrate were hot-air dried in a hot-air drier at 60 to 250 ° C. for 10 minutes to 8 hours, and then the dried lactic acid bacteria powder prepared in Example 2 was added to the dried almonds and walnuts, 10% by weight, and adsorbed on nuts using a powder mixer to produce the lactic acid bacterium product of the present invention.

Example 4 Manufacture of Nut Processed Food Containing Mixture of Cultured Lactic Acid Bacterium Culture Solution and Sugar Coating Solution

90 to 99% by weight of the sugar coating solution mentioned below was mixed with 1 to 10% by weight of the culture filtrate of the lactic acid bacteria described in Example 1 of the present invention. Almonds and walnuts were selected from the nuts and the mixture of the sugar coating solution and the lactic acid bacteria culturing filtrate in a ratio of 1.0 to 10% by weight with respect to each weight was sprayed for 2 to 10 minutes while spraying the mixture. The lactic acid bacteria culture filtrate containing the sugar coating solution was added to each nuts . &Lt; / RTI &gt; Here, the composition of the coating liquid is 30 to 60% by weight of egg white, 10 to 40% by weight of sugar, and 0 to 30% by weight of other powders, based on the total weight of the coating liquid.

Here, other powder refers to a food additive including salt and a functional food material.

The remaining process was performed in the same manner as in Example 3 above.
For example, according to the present invention, the culture filtrate prepared in Example 1 is first coated on the surface of nuts, and then the lyophilized lyophilized microbes of lactic acid bacteria are secondarily coated to prepare nuts processed foods containing the lactic acid bacteria of the present invention.

<Experimental Example 1> Sensory evaluation of nuts containing lactic acid bacteria of the present invention

The lactic acid bacterium of Example 3 of the present invention was subjected to sensory evaluation in comparison with commercially available noodle M. The sensory test was carried out by selecting 10 ordinary people. The sensory evaluation items were rated 5 points on the color, incense, flavor, texture, and overall likelihood by 1 point and 5 points on the 'very bad' and 'very good' The higher the score, the higher the score.

As a result of the experiment, as shown in Table 3, there was no difference in the color, flavor, taste, texture, and overall acceptability of the lactic acid bacterium according to the present invention.

The sensory evaluation results of nuts containing the lactic acid bacteria of the present invention Commercial almond The lactic acid bacteria of the present invention
Almonds containing Commercial walnut The lactic acid bacteria of the present invention
Walnuts color 3.98 4.45 3.44 4.20 incense 4.22 4.14 4.01 4.07 flavor 4.29 4.26 4.42 4.50 Texture 4.37 4.39 4.29 4.27 Overall likelihood 4.22 4.31 4.04 4.26

The present invention provides a novel nut processed food containing lactic acid bacteria and a process for producing the same, and by coating the surface of nuts with lactic acid bacteria, not only the functionality of the useful metabolites produced by fermentation of lactic acid bacteria or lactic acid bacteria, It is a very useful invention in the food industry because it has an excellent effect of improving the overall value of nuts in terms of function, quality, and taste.

Claims (8)

(a) preparing a liquid medium for culturing a lactic acid bacterium; (b) mixing L. plantarum, L.citreum genus and L. kimchii genus lactic acid bacteria alone or in a ratio of 1: 1: 1 in the liquid medium obtained in step (a), inoculating and culturing; (c) centrifuging the culture solution obtained in step (b) to separate the lactic acid bacteria and culture filtrate; (d) lyophilizing the lactic acid bacteria obtained in the step (c) to prepare a lyophilized powder of lactic acid bacteria; (e) spraying the nutrient solution with the cultured lactic acid bacteria obtained in the step (d); (f) hot air drying the nuts obtained in step (e); (g) mixing the lyophilized powder of lactic acid bacteria obtained in step (d) with the nuts obtained in step (f) to prepare nuts containing lactic acid bacteria, or (h) Wherein a mixture of 90% and 99% by weight of a sugar coating solution composed of egg white, sugar, and salt powder is added to 1 to 10% by weight of the lactic acid bacteria culture filtrate instead of the lactic acid bacteria culture filtrate. Method of manufacturing food.
The method of claim 1, wherein in step (e), the lactic acid bacterium contains 30 to 60% by weight of egg white, 10 to 40% by weight of egg white, 0 to 30% by weight of powdery salt, By weight of a saccharide coating liquid, and 90 to 99% by weight of a saccharide coating liquid composed of 10 to 30% by weight of a saccharide coating liquid.
delete delete delete A process for preparing a nuts processed by the method according to any one of claims 1 to 2, characterized in that the lactic acid bacterium culture filtrate is spray-adsorbed on the nuts and the lyophilized powder of lactic acid bacteria is again adsorbed.
delete The nut processed food according to any one of claims 1 to 2, wherein the mixture of lactic acid bacteria culturing filtrate and sugar coating solution is spray-adsorbed and the lyophilized lactic acid bacteria freeze-dried powder is again adsorbed, instead of the lactic acid bacteria culture filtrate.

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