KR20090026849A - Efficient Preparation of Lactic Acid Bacteria Beverage Using Eggs - Google Patents

Abstract

A method for manufacturing yoghurt using eggs is provided to prevent abnormal fermentation by arranging pH of an egg before an inoculation process of lactic acid bacteria. A method for manufacturing yoghurt using eggs comprises the following steps of: mixing 6wt% of glucose, 6wt% of fructose, and 100-500wt% of water or distilled water on a basis of a liquid whole egg(i) to obtain a mixture; arranging pH of the mixture to 6.7 using 1-5% of organic acid solution, in which citric acid and ascorbic acid are mixed in a ratio of 1 to 1(ii); heating the mixture at 65-85°C for 10-100 minutes to sterilize the mixture(iii).

Description

Efficient Process for Lactic Acid Beverage using Egg

The present invention relates to a method for producing a lactic acid bacteria beverage, in particular, homogenizing a whole egg solution mixed with egg yolk and egg white, adding glucose, fructose and water, and then adding an organic acid to the hydrogen ion concentration of the egg yolk solution. Control and heat treatment of lactic acid bacteria growth inhibitory enzyme as a heat treatment, Lactobacillus Lactobacillus acidophilus ), Bifidobacterium longum ), Streptococcus thermophilus ( Leptococcus thermophilus ) to inoculate, inoculate, culture, fermentation, and a method for the efficient production of lactic acid bacteria beverages using eggs. The main technology of the process of the present invention is a technique for effectively sterilizing harmful bacteria including Salmonella without causing heat coagulation during egg sterilization process and a target hydrogen ion concentration in a short time for eggs having a high hydrogen ion concentration of 7.5 compared to 6.7 in milk. To reach 4.5 or less.

Studies on the thermal stability of eggs have shown that when heat treatment is performed to kill harmful bacteria in eggs due to the eggs themselves or due to secondary factors, the thermal stability of egg whites is higher than sugar, Fe ⁺⁺ +, and Al ^++. It is known to be affected by metal salts such as ⁺ and Cu ⁺⁺ and to increase the foamability by adding these metal salts and heating at 60 ° C. for 5 minutes. In 1973, Baldwin reported that egg whites' thermal coagulation was influenced by temperature, egg white concentration, coexisting salts, sugars and pH.In 1985, Isahara Rozou (石 原 浪 三) Although salts promote thermocoagulation, the addition of sugars, which are non-electrolytes, increases the affinity for water of protein hydrophobic groups to water, which, in contrast to the addition of salts, inhibits the association between molecules due to hydrophobic bonds between protein molecules when heated. Inhibition of coagulation was thought to increase the thermal stability of egg whites.

In addition, the study on the fermentation of eggs using lactic acid bacteria has been conducted to suppress the change of quality such as discoloration during storage of dried eggs mainly by removing a small amount of glucose present in eggs. In other words, go rujo 1974 (Galluzzo) etc. heterocyclic (hetero) zymogen of diacetyl Streptococcus lactis (Streptococcus Using a mixed strain of diacetilactic and Leuconostoc species , Hamed and Sadec in 1974 were isolated from glucose oxidase isolated from Penicillium notatum . ) And catalase complexase were used to remove sugar from egg whites.In 1978, Shehab et al. Added Streptococcus lactis and 0.2% yeast extract to egg whites. This study was conducted to improve the stability of egg yolk, egg white protein and whole egg before the 1980s, including adding glucose and reporting that glucose was completely removed by incubating for 9 hours at pH 6.0 and 30 ℃. Was most of.

Meanwhile, in 1984, Lin and Cunningham attempted to develop yoghurt-type products using egg white, which were grown to promote the growth of lactic acid bacteria. As a medium, 28.4% of alkaline treated soybean oil and 19.0% of skim milk were sterilized and mixed, and glucose, sugar, xanthan gum, vanilla extract, and the like were added to Lactobacillus vulgaris. L. bulgaricus ) was inoculated and reported that a good quality yogurt-type product was obtained. In 1984, Cunningham et al. Sterilized and cooled low-fat homogeneous milk, and then sterilized and cooled twice at 54.4 ° C. Lactobacillus bulgaricus , Streptococcus thermophilus, homogenized (albumin) and mixed in pre-sterilized, cooled low-fat homogenous oil The mixture was inoculated with 5% thermophilus strain and incubated at 40 ° C. for 6 hours to prepare a yogurt-type snack food, which reported low overall calories and high preference.

Also, in 1983, Kim et al. Added glucose (glucose), sugar (Sucrose), lactose (lactose) to the homogeneous transfer liquid under a heat treatment condition of 58 ℃, 30 minutes, Streptococcus lactis ) , Lactobacillus casei ) and Streptococcus faecalis were inoculated to observe changes during fermentation, and the addition of sugars promoted the growth of these lactic acid bacteria, and the best growth of Streptococcus faecalis was reported. Was dropped to a minimum of 4.8. In addition, Ko (1997) added four types of dairy products such as whole milk powder, skim milk powder, whey powder, and casein to egg white powder to make substrates and inoculated lactic acid bacteria to make yogurt-type fermented products. Investigations of the effects reported poor quality than the control milk yogurt.

In Japanese Patent Publication (Notice No. 57-54113), 100 g of dried sterile egg whites, which have been removed from lysozyme, which is present in egg white and suppresses the growth of microorganisms, is dissolved in 1 liter of sterile milk, and 60 g of glucose is added, followed by lactose. Inoculate 300 ml of mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus , and incubate at 40 ° C for 8 hours to obtain a product with strong lactic acid fermentation fragrance with a lactic acid content of 4.0%. It is.

Domestic patent related to lactic acid bacteria beverage using egg is Patent No. 115910, which is combined with lactose, sugar, and water to add sugar, water and lactose to heat and sterilize and induce heat denaturation of egg protein. There is an example of inoculation, culture and fermentation. An example of adding egg yolk solution to fermented milk is that Kim et al. (2000) adds a mixed sugar such as sugar, high fructose and galactooligosaccharide to egg yolk solution containing special antibody as Patent No. 10-0366302. It has been proposed a method of producing fermented milk containing a special antibody by heat treatment for a minute mixed with lactic acid bacteria culture medium.

As mentioned above, most of the studies that have been conducted to develop an egg fermented lactic acid bacteria drink mostly use only a part of eggs such as egg white without using the whole egg as the main raw material. In order to solve the physical stability of the fermentation product, that is, the delamination phenomenon, a stabilizer such as xanthan gum had to be used. However, as Patent No. 115910, there is an example in which Yu and Lee (1994) add lactose, sugar, and water to eggs, and then heat-treat them to induce sterilization and heat denaturation of egg proteins and inoculate and incubate fermented mixed lactic acid bacteria. . However, when the egg is used in the form of a whole egg in the patent, there is a problem in that the addition amount of the lactobacillus starter required to maintain the optimum pH 4.5 or less of the lactic acid bacteria beverage after fermentation for a predetermined time may not be achieved smoothly at 0.001% or less. The reason for this is that the pH of milk is generally around 6.7, whereas the pH of eggs is about 7.3, which is about 0.6 higher than that of milk. Since it could be reached, it was determined that a relatively large amount of lactic acid bacteria inoculation was required. Therefore, it was necessary to develop a process for the economic production of the desired lactic acid bacteria beverage.

The present invention was invented to solve the shortcomings and problems of the conventional method for preparing a lactic acid bacteria beverage in consideration of the above-mentioned conditions, homogenizing the whole egg yolk mixed with egg yolk and egg white and adding glucose, fructose and water to the citric acid. Lactobacillus Lactobacillus for Lactic Acid Fermentation by Controlling the Hydrogen Concentration of Whole Egg Solution from 7.5 to 6.7 by Addition of Mixed Organic Acids Containing Citric Acid and Ascorbic Acid acidophilus ), Bifidobacterium longum ) and Streptococcus thermophilus can minimize the amount of mixed lactic acid bacteria added.

In order to examine the effect of the addition of organic acid on the inoculation of mixed Lactobacillus starter inoculated, the mixed organic acid furniture with the pH of the whole egg solution adjusted to 6.7 by adding organic acid (50% citric acid and 50% ascorbic acid) 6% of glucose and 6% of fructose were dissolved in 400% diluted whole egg solution, and heat-treated at 80 ° C for 30 minutes, and then cooled and mixed with lactic acid starter [Lactobacillus adophyllus ( Lactobacillus). acidophilus ) 35%, Bifidobacterium longum ) 30%, Streptococcus thermophilus ) 35% of the mixed composition of the inoculation amount] was changed to incubation for 7 hours at 40 ℃ experiments to examine the effect is shown in the table below.

[table]

Effect of Addition of Organic Acid on Inoculation Volume of Mixed Lactic Acid Bacteria Starter

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                        Mixed Organic Acid Additives

Lactobacillus inoculation amount (%) ------------------------- -------------------- -

                    pH Lactic Acid Bacteria (cfu / ml) pH Lactic Acid Bacteria (cfu / ml)

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0.0001 5.7 3.4 × 10 ⁴ 7.1 5.5 × 10 ⁴

0.0002 5.5 6.1 × 10 ⁴ 7.0 8.3 × 10 ⁴

0.0005 5.3 3.6 × 10 ⁴ 6.7 4.5 × 10 ⁴

0.001 5.1 7.3 × 10 ⁵ 6.5 7.5 × 10 ⁴

0.002 4.5 8.3 × 10 ⁷ 6.5 2.8 × 10 ⁴

0.005 4.4 5.5 × 10 ⁸ 6.1 3.4 × 10 ⁴

0.01 4.4 2.8 × 10 ⁸ 5.7 4.7 × 10 ⁴

0.02 4.3 6.5 × 10 ⁸ 5.3 6.1 × 10 ⁵

0.05 4.3 3.8 × 10 ⁸ 5.2 7.5 × 10 ⁸

0.1 4.2 4.7 × 10 ⁹ 4.5 4.2 × 10 ⁷

0.2 4.2 6.4 × 10 ⁹ 4.4 4.7 × 10 ⁸

0.5 4.2 6.6 × 10 ⁹ 4.4 7.4 × 10 ⁸

1.0 4.1 7.3 × 10 ⁹ 4.3 5.8 × 10 ⁸

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As shown in the table above, the inoculum of the mixed Lactobacillus starter exhibiting a pH of 4.5, which is inhibited by the growth of lactic acid bacteria after 7 hours of fermentation, was 0.002% in the mixed Lactobacillus treatment group and the control group without the added organic acid. It can be seen that more than 0.1%. Therefore, it was determined that the amount of lactic acid bacteria starter added by 1/10 ~ 1/50 can be reduced by the treatment of mixed lactic acid bacteria.

Specific details for carrying out the invention will be described in the following examples.

Example 1

Obtained whole egg solution from egg, homogenize it, dissolve 6% glucose and 6% fructose in distilled water or water corresponding to 2 times, and mix the whole egg solution with citric acid and ascorbic acid 1: 1. Adjust the pH of the whole solution and the sugar mixture to 6.7 with 2% organic acid solution, and make a dilute mixture solution with distilled water or water so that the total capacity is 4 times (400%) of the whole solution. The mixed solution was heat-treated at a temperature of 80 ° C. for 30 minutes to induce proper thermal denaturation of these mixed solutions by sterilization and heating, followed by mechanical homogenization at 10,000 rpm under aseptic conditions, and immediately cooled to 40 ° C. Then, the freeze-dried mixed lactic acid bacteria starter ( Lactobacillus acidophilus ) 35%, Bifidobacterium longum ) 30%, Streptococcus thermophilus ) 35% of the mixed composition] was inoculated at 0.002%, and then incubated for about 10 hours until the pH was 4.5 or less by maintaining the temperature of 40 ℃ in a thermostat. Curd (curd) formed by the culture was homogenized at 10,000rpm again in aseptic conditions to prepare a lactic acid bacteria beverage of drinking (drinking type).

Example 2

Obtain egg solution from egg, homogenize it, dissolve 6% glucose and 6% fructose in distilled water or water corresponding to 1x, and mix the whole egg solution with citric acid and ascorbic acid 1: 1. Adjust the pH of the whole solution and sugar mixture to 6.7 with 2% organic acid solution, and then make dilute mixed solution with distilled water or water so that the total capacity is three times (300%) of the whole solution. The mixed solution was heat-treated at a temperature of 80 ° C. for 30 minutes to induce proper thermal denaturation of these mixed solutions by sterilization and heating, followed by mechanical homogenization at 10,000 rpm under aseptic conditions, and immediately cooled to 40 ° C. Then, the freeze-dried mixed lactic acid bacteria starter ( Lactobacillus acidophilus ) 35%, Bifidobacterium longum ) 30%, Streptococcus thermophilus 35% of the mixed composition] inoculated 0.002%, and incubated for about 10 hours until the pH is 4.5 or less by maintaining the temperature of 40 ℃ in a thermostat It was. The curd (curd) formed by the culture was homogenized at 10,000 rpm again in aseptic state to prepare a lactic acid bacterium beverage of stirred type.

Claims (1)

6 wt% of glucose, 6 wt% of fructose and 100-500 wt% of distilled water or water were added to the homogenized whole egg solution, followed by heat sterilization for 10-100 minutes at a temperature of 65-85 ° C., and Lactobacillus adophyllus ( Lactobacillus). acidophilus ), Bifidobacterium longum ), Streptococcus thermophilus inoculated with a mixed lactobacillus starter mixed at 35:30:35 and incubated for 6 to 24 hours at 35-45 ℃ to induce fermentation before the heat sterilization Lactobacillus beverages using eggs characterized in that the inoculum of mixed lactic acid bacteria starter is minimized to 0.002 to 0.05% by adjusting the mixture of fructose to 1 to 5% organic acid solution in which citric acid and ascorbic acid are mixed 1: 1. Efficient method of preparation.