Lactic acid bacteria fermented beverage using ultrafine red pepper powder, and preparation method therefor

Abstract

The present application relates to: a medium composition for culturing lactic acid bacteria, comprising ultrafine red pepper powder as an active ingredient; a method for culturing lactic acid bacteria by using the medium composition for culturing lactic acid bacteria; a method for increasing the viable cell count of lactic acid bacteria; a lactic acid bacteria fermented liquid prepared using the culturing method; a probiotics food composition comprising the lactic acid bacteria fermented liquid; and a probiotics beverage composition comprising the lactic acid bacteria fermented liquid.

Description

Fermented lactic acid bacteria beverage using ultrafine red pepper powder and its manufacturing method

[0001] The present application relates to a medium composition for culturing lactic acid bacteria; a method for culturing lactic acid bacteria; a method for increasing the number of viable lactic acid bacteria; a lactic acid bacteria fermentation broth produced by the above culturing method; a probiotic food composition comprising the lactic acid bacteria fermentation broth; and a probiotic beverage composition comprising the lactic acid bacteria fermentation broth.

[0002] Lactic acid bacteria, also known as lactic acid bacteria or lactobacilli, are important bacteria that inhabit the intestines of mammals and prevent abnormal fermentation caused by various bacteria, and are also used as a digestive aid. For example, Bulgarian lactic acid bacteria (L. bulgaricus) is the oldest known lactic acid bacteria and is used in the production of yogurt and as a starter in the production of cheese and cultured butter. In addition, aerobic lactic acid bacteria (L. acidophilus) exist in the intestines of humans, all mammals, and other animals, and are used in the production of butter or milk and in the treatment of intestinal autointoxication. In addition, L. lactis produces DL-lactic acid, which is always present in milk and is used in the production of butter and cheese, making it the most important lactic acid bacteria for dairy farming.

[0003] Lactic acid bacteria survive in the intestines after ingestion and, by colonizing the intestines, can exert various beneficial effects on the human body through various physiological processes, such as stimulating intestinal motility, suppressing harmful bacteria, promoting the production of immune-boosting substances including vitamins, and alleviating atopic dermatitis. A common way to provide lactic acid bacteria as an ingestible food is to inoculate sterilized milk with lactic acid bacteria to make fermented milk. Lactic acid bacteria are also found in many familiar fermented foods, such as kimchi, cheonggukjang, and natto, where the fermentation process allows bacteria to proliferate.

[0004] However, it's difficult to consume sufficient amounts of lactic acid bacteria through typical fermented foods, and they are not easily consumed as a single food. Furthermore, fermented milk can cause allergies due to the milk-derived proteins. To address these issues, research has been conducted on methods for consuming lactic acid bacteria through the fermentation of plant-based (vegan) ingredients, such as coconut (Japanese Patent Application Laid-Open No. 2014-233261). However, the development of plant-based fermented lactic acid bacteria products with superior culture efficiency and improved drinkability remains insufficient.

[0005]

[0006] The problem to be solved by the present application is to provide a medium composition for culturing lactic acid bacteria, a method for culturing lactic acid bacteria, a method for increasing the number of viable lactic acid bacteria, a lactic acid bacteria fermentation liquid, and a probiotic beverage composition.

[0007] One purpose of the present application is to provide a medium composition for culturing lactic acid bacteria, which contains ultrafine red pepper powder having an average particle size of 10 to 50 μm as an active ingredient.

[0008] Another object of the present application is to provide a method for culturing lactic acid bacteria, including a culturing step of inoculating and culturing lactic acid bacteria in the medium composition for culturing lactic acid bacteria.

[0009] Another object of the present application is to provide a method for increasing the number of viable lactic acid bacteria, which includes a culturing step of inoculating and culturing lactic acid bacteria in the medium composition for culturing lactic acid bacteria.

[0010] Another purpose of the present application is to provide a fermented lactic acid bacteria solution produced by the above lactic acid bacteria culture method.

[0011] Another object of the present application is to provide a probiotic beverage composition comprising the fermented lactic acid bacteria solution as an active ingredient.

[0012] Another object of the present application is to provide a probiotic food composition comprising the fermented lactic acid bacteria solution as an active ingredient.

[0013]

[0014] The medium composition for culturing lactic acid bacteria containing ultrafine red pepper powder of the present application and the culturing method using the same can increase the fermentation efficiency of lactic acid bacteria and improve the growth environment, thereby providing a lactic acid bacteria fermentation solution with increased lactic acid bacteria survival rate and number of viable cells.

[0015] In addition, the lactic acid bacteria fermentation solution produced through the medium composition and culture method of the present application minimizes the formation of sediment, thereby providing a probiotic beverage or food composition that is easy to consume while having a high lactic acid bacteria content and improved drinkability and storage stability, thus having high utility.

[0016]

[0017] Figure 1 is a diagram showing the size distribution according to the particle size analysis results of ultrafine red pepper powder in Example 1.

[0018] Figure 2 is a schematic diagram showing a process for manufacturing a lactic acid bacteria fermentation solution according to Examples 3-1 and 3-2.

[0019] Figure 3 is a schematic diagram showing a method for manufacturing a probiotic beverage composition according to one embodiment of the present application.

[0020] Figures 4 to 6 are diagrams showing growth curves of the media for each strain, CJLP133, CJLP243, and CJLP55. Original represents the growth curve of the media of Comparative Example 1, and Ultrafine represents the growth curve of the media of Experimental Example 1 of the present application using ultrafine red pepper powder.

[0021] Figure 7 is a diagram showing the appearance of the fermented liquid after culturing the media of Comparative Example 1 and Experimental Example 1, and the form of each red pepper powder used in the culturing.

[0022]

[0023] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application is not limited by the specific descriptions described below. Furthermore, numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated into this specification in their entirety by reference to more clearly explain the level of the technical field to which this application belongs and the contents of this application.

[0024]

[0025] Under the aforementioned background, the present applicants have confirmed that by including ultra-fine red pepper powder of ultra-fine particles in a medium composition for culturing lactic acid bacteria, the growth environment of lactic acid bacteria can be improved and the survival rate can be significantly increased during lactic acid bacteria fermentation, and the occurrence of sedimentation during fermentation can be minimized, thereby increasing storage stability and ease of consumption, thereby completing the present invention.

[0026]

[0027] Hereinafter, the present invention will be described in more detail.

[0028]

[0029] One aspect of the present application provides a medium composition for culturing lactic acid bacteria, comprising ultrafine red pepper powder as an active ingredient.

[0030] In this application, the term "ultra-fine red pepper powder" means red pepper powder manufactured by ultra-finely grinding red pepper powder, and manufactured with an average particle size in ultra-fine units.

[0031] The average particle size of the above ultrafine red pepper powder may be 10 - 50 ㎛, more specifically 15 - 45 ㎛, 20 - 45 ㎛, 23 - 45 ㎛, 25 - 45 ㎛, 15 - 40 ㎛, 20 - 40 ㎛, 23 - 40 ㎛, 25 - 40 ㎛, 15 - 35 ㎛, 20 - 35 ㎛, 23 - 35 ㎛, 25 - 35 ㎛, 15 - 30 ㎛, 18 - 30 ㎛, 20 - 30 ㎛, 23 - 32 ㎛, 25 - 35 ㎛, 22 - 28 ㎛, 23 - 30 ㎛, 23 - 28 ㎛, or 24 - 26 ㎛. When the average particle size of ultrafine red pepper powder is within the above range, the lactic acid bacteria growth environment is improved and fermentation efficiency can be increased.

[0032] As an example, the average particle size of the ultrafine red pepper powder is one lower limit selected from 17 ㎛, 17.5 ㎛, 18 ㎛, 18.5 ㎛, 19 ㎛, 19.5 ㎛, 20 ㎛, 20.5 ㎛, 21 ㎛, 21.5 ㎛, 22 ㎛, 22.5 ㎛, 23 ㎛, 23.5 ㎛, 24 ㎛, 24.5 ㎛, 25 ㎛, 25.5 ㎛, 26 ㎛, 26.5 ㎛ and 27 ㎛ and / or 27.5 ㎛, 28 ㎛, 28.5 ㎛, 29 ㎛, 29.5 ㎛, 30 ㎛, 30.5 ㎛, 31 ㎛, 31.5 ㎛, 32 ㎛, It may be a numerical value in a range consisting of one upper limit selected from 32.5 ㎛, 33 ㎛, 33.5 ㎛, 34 ㎛, 34.5 ㎛, 35 ㎛, 35.5 ㎛, 36 ㎛, 36.5 ㎛, and 37 ㎛.

[0033]

[0034] As an example, the ultrafine red pepper powder may have a particle size distribution in which D10, D50, and D90 are all 100 ㎛ or less. As a more specific example, the ultrafine red pepper powder may have a particle size distribution in which D10, D50, and D90 are all 90 ㎛ or less, 80 ㎛ or less, 75 ㎛ or less, or 70 ㎛ or less.

[0035] In this application, the term "particle size" means the size of a particle, and unlike particle diameter (particle size) which usually indicates the size of a particle by its diameter, particle size also includes indirect indications such as specific surface area. In the case of a perfect sphere, a simple relationship is established between the particle diameter and other particle sizes, but in general, it is difficult to determine the particle size in a single word, and it is expressed by some average representative length such as the average diameter (average value of the lengths in two or more directions) or the equivalent diameter (representative length of a polyhedron assuming it to be a simple shape).

[0036] The above particle size distribution can be measured by measuring the minimum size, maximum size, average value, etc. of the sample using a particle size analyzer. However, since the average particle size alone cannot accurately determine the particle size distribution of the sample, the particle size values ​​corresponding to 10%, 50%, and 90% of the largest particle size in the cumulative particle size distribution are expressed as D10, D50, and D90, respectively, and a particle size distribution curve is defined based on the above values, thereby accurately expressing the particle size distribution of the sample. The particle size distribution can be measured by a method generally performed in the art, and is not limited to a specific method.

[0037] As an example, the particle size distribution of the ultrafine red pepper powder of the present application may be, but is not limited to, D10 of 0.5 to 20 μm, 0.5 to 15 μm, 1 to 15 μm, 3 to 15 μm, 5 to 15 μm, or 8 to 12 μm, D50 of 5 to 40 μm, 5 to 35 μm, 15 to 30 μm, 10 to 35 μm, 20 to 30 μm, or 23 to 28 μm, and D90 of 20 to 100 μm, 20 to 80 μm, 20 to 60 μm, 30 to 70 μm, 40 to 70 μm, 30 to 60 μm, 40 to 60 μm, or 45 to 55 μm.

[0038]

[0039] Specifically, the ultrafine red pepper powder may be included in an amount of 1 to 20 wt% based on the total weight of the medium composition. More specifically, the ultrafine red pepper powder may be included in an amount of 3 to 17 wt%, more specifically 5 to 15 wt%, and for example 6 to 12 wt% based on the total weight of the medium composition, but is not limited thereto. When the content of the ultrafine red pepper powder in the medium composition is included in the above range, sufficient nutrients can be provided without inhibiting the growth environment of lactic acid bacteria due to excessive powderization of the medium.

[0040]

[0041] In the present application, the medium composition for culturing lactic acid bacteria may further contain fructose.

[0042] In this application, the term "fructose", also referred to as fructose, fructose or levulose, is one of the most important hexoses. The molecular formula is C6H 12 O6, colorless, hygroscopic, with a melting point of 103-105℃. Fructose is widely present in the plant kingdom, and is distributed in fruits, especially in free form together with glucose, or contained as sucrose combined with glucose.

[0043] Specifically, the fructose may be included in an amount of 0.01 to 10 wt% based on the total weight of the medium composition. More specifically, the ultrafine red pepper powder may be included in an amount of 0.01 to 5 wt% based on the total weight of the medium composition, more specifically 0.5 to 5 wt%, for example 1 to 3 wt%, but is not limited thereto. When the content of fructose in the medium composition is included in the above range, it can be provided as a nutrient for lactic acid bacteria in a lactic acid bacteria fermentation broth manufactured using the medium composition, thereby increasing the shelf life of the manufactured fermentation broth, and in particular, can improve the shelf life when stored under a refrigerator.

[0044]

[0045] The medium composition for culturing lactic acid bacteria of the present application may further include a buffer solution.

[0046] In this application, the term "buffer solution" refers to a substance that acts to reduce changes in pH when an acid or alkaline substance is added. For the purposes of this application, the buffer solution is not limited in type, as long as it can prevent a rapid decrease in pH due to fermentation of lactic acid bacteria in a medium composition for culturing lactic acid bacteria.

[0047] Specifically, the buffer may be included in an amount of 0.1 to 15 wt% based on the total weight of the medium composition.

[0048]

[0049] Specifically, the buffer in the present application may further include one or more of citric acid and trisodium citrate.

[0050] The term "citric acid" in this application, also known as citric acid, derives its name from its high concentration in citrus fruits. Citric acid has the chemical formula C6H8O7 and is highly soluble in water, ethanol, and other substances. It is used as a food additive for various purposes and as a preservative in therapeutics.

[0051] In this application, the term "trisodium citrate" is also referred to as trisodium citrate, and is a colorless transparent crystal or white crystalline powder with the chemical formula C6H5Na3O7·nH2O (n=0 or 2). The aqueous solution is slightly alkaline and is used as a pH adjuster for foods, an anti-oxidant for dairy products, a thickener for processed cheese, and an emulsifier and stabilizer for sherbet and ice cream.

[0052] Specifically, the citric acid may be included in an amount of 0.001 to 5 wt% based on the total weight of the medium composition. More specifically, the citric acid may be included in an amount of 0.01 to 3 wt%, more specifically 0.1 to 3 wt%, for example 0.5 to 1 wt% based on the total weight of the medium composition, and although not limited thereto, it is possible to provide a buffer solution optimized for promoting lactic acid bacteria growth within the above content range.

[0053] Specifically, the trisodium citrate may be included in an amount of 0.1 to 10 wt% based on the total weight of the medium composition. More specifically, the trisodium citrate may be included in an amount of 1 to 10 wt%, more specifically 1 to 6 wt%, for example 1 to 4 wt% based on the total weight of the medium composition, and although not limited thereto, it is possible to provide a buffer solution optimized for promoting lactic acid bacteria growth within the above content range.

[0054]

[0055] Specifically, the medium composition for culturing lactic acid bacteria of the present application may further include a residual amount of purified water. Specifically, the purified water may be included in an amount of 50 to 95 wt% based on the total weight of the medium composition, more specifically, 70 to 95 wt%, and for example, 80 to 90 wt%, but is not limited thereto.

[0056]

[0057] In the present application, the term "lactic acid bacteria" is a general term for bacteria that ferment sugars to obtain energy and produce a large amount of lactic acid, and is not particularly limited thereto. However, the lactic acid bacteria may include at least one selected from the group consisting of Lactobacillus sp., Bifidobacterium sp., Streptococcus sp., Lactococcus sp., Enterococcus sp., Pediococcus sp., Leuconostoc sp., and Weissella sp., but is not limited thereto.

[0058] Specifically, the lactic acid bacteria may include at least one selected from the group consisting of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium breve, Streptococcus faecalis, and Lactococcus lactis subsp. lactis, but is not limited thereto.

[0059] More specifically, the lactic acid bacteria may include at least one selected from the group consisting of Lactobacillus plantarum CJLP133, Lactobacillus plantarum CJLP243, and Lactobacillus plantarum CJLP55, but is not limited thereto.

[0060] The above strain is deposited in the Korea Research Institute of Bioscience and Technology Gene Bank, and is a strain that can be easily obtained by those skilled in the art from the Korea Research Institute of Bioscience and Technology Gene Bank.

[0061]

[0062] In this application, "cultivation" refers to growing the lactic acid bacteria under appropriately controlled environmental conditions. The culturing process of this application can be performed using any suitable medium and culture conditions known in the art. This culturing process can be easily adjusted and used by those skilled in the art depending on the selected strain. Specifically, the culturing process may be batch, continuous, or fed-batch, but is not limited thereto.

[0063] The term "medium" in this application refers to a substance containing nutrients necessary for the cultivation of lactic acid bacteria as its main ingredient, and refers to a substance that supplies water, nutrients, and growth factors essential for the survival and growth of lactic acid bacteria. For the purposes of this application, the medium may contain ultrafine red pepper powder as its main nutrient source, and may additionally include fructose.

[0064] In addition, the medium composition for culturing lactic acid bacteria of the present application may additionally include additives necessary for culturing lactic acid bacteria, and for example, may additionally include additives such as other carbon sources, nitrogen sources, phosphorus, inorganic compounds, amino acids, and / or vitamins.

[0065]

[0066] Another aspect of the present application provides a method for culturing lactic acid bacteria, including a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition containing ultrafine red pepper powder as an effective ingredient.

[0067]

[0068] The above lactic acid bacteria cultivation method may further include a seed cultivation step of culturing lactic acid bacteria in a seed medium before the cultivation step to obtain a seed culture solution.

[0069] In the above seed culture step, the seed medium is not limited to a seed medium commonly used for culturing lactic acid bacteria, but may be, for example, MRS medium.

[0070] In the above seed culture step, the temperature of the seed medium may be 20°C to 50°C, specifically 35°C to 40°C, but is not limited thereto.

[0071] In the above seed culture step, the seed culture period may continue until the desired amount of seed culture solution is obtained, and may be specifically 10 to 50 hours, but is not limited thereto.

[0072]

[0073] Next, the above-mentioned culturing step refers to a step of inoculating lactic acid bacteria into a lactic acid bacteria culture medium composition containing ultrafine red pepper powder as an effective ingredient and culturing and fermenting the lactic acid bacteria.

[0074] At this time, the medium composition for culturing lactic acid bacteria is defined in the same manner as described above.

[0075] The lactic acid bacteria cultivation method of the present application is characterized by being able to provide a lactic acid bacteria fermentation solution with reduced sediment formation while increasing the survival rate of lactic acid bacteria through lactic acid bacteria fermentation using ultrafine red pepper powder.

[0076] In one embodiment, when the culturing method of the present application includes a seed culturing step, inoculating lactic acid bacteria in the culturing step may mean inoculating the seed culture solution obtained in the seed culturing step.

[0077] In the above culturing step, the temperature of the medium may be 20°C to 50°C, specifically 35°C to 40°C, but is not limited thereto.

[0078] In the above culturing step, the culturing period may continue until the desired amount of lactic acid bacteria fermentation solution is obtained, and may be specifically 1 to 50 hours, but is not limited thereto.

[0079]

[0080] The lactic acid bacteria cultivation method of the present application cultivates lactic acid bacteria using a medium containing ultrafine red pepper powder, thereby providing an improved lactic acid bacteria growth environment during fermentation, thereby enabling the production of a lactic acid bacteria fermentation solution with a higher cell count. In one embodiment of the present application, it was confirmed that the number of lactic acid bacteria cultured using the lactic acid bacteria cultivation method of the present application was increased compared to conventional cultivation methods.

[0081] In one embodiment, the viable cell count (CFU / ml) of lactic acid bacteria after culturing in the culturing method of the present application may be increased by 70 times or more, 80 times or more, or 90 to 100 times or more than the viable cell count (CFU / ml) of lactic acid bacteria before inoculation.

[0082] An exemplary lactic acid bacteria cultivation method according to one embodiment of the present application is shown in Fig. 2.

[0083]

[0084] Another aspect of the present application provides a method for increasing the number of viable lactic acid bacteria, comprising a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition containing ultrafine red pepper powder as an active ingredient.

[0085] The above lactic acid bacteria culture medium composition and culture step are defined in the same manner as described above.

[0086]

[0087] Another aspect of the present application provides a method for improving the survival rate of lactic acid bacteria, comprising a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition containing ultrafine red pepper powder as an active ingredient.

[0088] The above lactic acid bacteria culture medium composition and culture step are defined in the same manner as described above.

[0089]

[0090] Another aspect of the present application provides a method for reducing sediment during lactic acid bacteria fermentation, comprising a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition containing ultrafine red pepper powder as an active ingredient.

[0091] The above lactic acid bacteria culture medium composition and culture step are defined in the same manner as described above.

[0092]

[0093] Another aspect of the present application provides a lactic acid bacteria fermentation broth cultured using the above-described medium composition for culturing lactic acid bacteria or prepared using the above-described culture method. The lactic acid bacteria culture medium composition and the above-described culture method are defined in the same manner as described above. The lactic acid bacteria fermentation broth of the present application is characterized by an increased number of viable lactic acid bacteria and minimized formation of sediment through fermentation using ultrafine red pepper powder.

[0094] The fermented lactic acid bacteria solution of the present application may have an improved survival rate compared to existing fermented lactic acid bacteria solutions.

[0095] In one embodiment, the lactic acid bacteria fermentation solution of the present application has an undiluted concentration of 1.9 x 10 9 It can be characterized by having a lactic acid bacteria viable count of CFU / ㎖ or more. In a more specific embodiment, the lactic acid bacteria fermentation liquid of the present application has a viable count of 2.0 x 10 9 CFU / ㎖ to 3.0 x 10 9It can be characterized by having a high concentration of viable lactic acid bacteria count of CFU / ㎖. The above figure may be measured at the time of completion of culture, i.e., before the fermentation solution is diluted, and it should be understood that the viable bacterial count may change when the product is diluted.

[0096] The lactic acid bacteria fermentation solution of the present application may exhibit reduced sediment formation upon completion of culture. The lactic acid bacteria fermentation solution of the present application, by minimizing sedimentation, has high utility in the production of liquid beverages.

[0097]

[0098] Another aspect of the present application provides a method for producing a lactic acid bacteria fermentation solution, comprising inoculating and culturing lactic acid bacteria in the lactic acid bacteria culture medium composition.

[0099] At this time, the lactic acid bacteria culture medium composition, lactic acid bacteria, and lactic acid bacteria fermentation liquid are defined in the same manner as described above.

[0100]

[0101] Another aspect of the present application provides a probiotic beverage composition comprising the fermented lactic acid bacteria solution as an active ingredient.

[0102] The probiotic beverage composition of the present application is characterized by having improved drinkability and stability by containing a high concentration of viable lactic acid bacteria while reducing sediment formation. Conventional probiotic beverage compositions have limitations such as poor drinkability and reduced storage stability due to sedimentation of the microbial fermentation liquid. The probiotic beverage composition of the present application can provide a beverage composition with both improved drinkability and stability by having a high viable lactic acid bacteria count through ultrafine red pepper powder fermentation while simultaneously minimizing sedimentation.

[0103]

[0104] At this time, the lactic acid bacteria fermentation liquid is defined in the same manner as described above.

[0105] The term "probiotics" in this application refers to live microorganisms that have beneficial health effects, and is synonymous with lactic acid bacteria. In other words, the probiotic beverage composition of this application may refer to a beverage containing lactic acid bacteria that have beneficial health effects, such as improving intestinal function and boosting immunity.

[0106]

[0107] The lactic acid bacteria fermentation liquid may be included in the probiotic beverage composition in an amount of 0.01 to 100 wt%, more specifically 1 to 100 wt%, but may be provided as a beverage composition in itself, and the amount added may be adjusted as desired.

[0108] The probiotic beverage composition of the present application may additionally contain various known additives commonly used in the art when manufacturing probiotic beverages. Examples of such additional additives include, but are not limited to, vitamins, trace elements, flavoring agents, preservatives, and the like.

[0109]

[0110] Examples of the above vitamins include various water-soluble and fat-soluble vitamins, such as vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin), vitamin D (cholecalciferol, etc.), vitamin E (tocopherol), niacin, bisbenthiamine, nicotinamide, calcium pantothenate, folic acid, biotin, and choline bitartrate.

[0111] Examples of the above minerals (electrolytes and trace elements) include manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, and cobalt.

[0112] Examples of the above flavoring agents include apple flavor, orange flavor, grapefruit flavor, lemon flavor, cranberry flavor, lemon flavor, and pineapple flavor.

[0113] Examples of the above flavoring substances include chocolate, etc.

[0114] Examples of the above preservatives include benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, sorbic acid, potassium sorbate, and calcium sorbate.

[0115]

[0116] Another aspect of the present application provides a method for producing a probiotic beverage composition, comprising a step of producing a lactic acid bacteria fermentation liquid, including inoculating and culturing lactic acid bacteria in the lactic acid bacteria culture medium composition, and a mixing step of mixing the lactic acid bacteria fermentation liquid with a beverage syrup.

[0117] At this time, the lactic acid bacteria culture medium composition, lactic acid bacteria, and lactic acid bacteria fermentation liquid are defined in the same manner as described above.

[0118] At this time, the beverage syrup may contain additives such as vitamins, trace elements, flavoring agents, flavoring substances, and preservatives, and the additives are defined in the same manner as described above.

[0119] In the above mixing step, the lactic acid bacteria fermentation liquid may be included in an amount of 0.01 to 100 wt%, more specifically 1 to 100 wt%, based on the entire beverage composition, but is not limited thereto.

[0120]

[0121] In one embodiment, the method for preparing a probiotic beverage composition of the present application may further include one or more of a sterilization step, a cooling step, and a homogenization step.

[0122] In this case, in the manufacturing method of the present application, one or more of the sterilization step, cooling step, and homogenization step may be independently performed once or, if necessary, repeatedly several times.

[0123]

[0124] In one embodiment, the probiotic beverage composition of the present application may further include a packaging step of filling and packaging the mixture obtained in the mixing step to produce a product.

[0125] A specific method for manufacturing a probiotic beverage composition according to one embodiment of the present application is shown in FIG. 3.

[0126]

[0127] Another aspect of the present application provides a probiotic food composition comprising the fermented lactic acid bacteria solution as an active ingredient.

[0128] At this time, the lactic acid bacteria fermentation solution and probiotics are defined in the same manner as described above.

[0129]

[0130] When the lactic acid bacteria fermentation solution of the present application is added to food, it can be added as is or used appropriately according to a conventional method together with other foods or food ingredients.

[0131] The lactic acid bacteria fermentation liquid may be included in the probiotic food composition in an amount of 0.01 to 75 wt%, but the amount added may be adjusted according to the purpose.

[0132] The above food formulations may be manufactured without limitation as long as they are recognized as food. Examples include meat, sausage, bread, chocolate, candy, snacks, confectionery, dairy products including ice cream, various soups, drinks, and vitamin complexes.

[0133] As an example, the food may be a health functional food.

[0134] The term "health functional food" in the present invention refers to a food manufactured and processed using raw materials or ingredients with functionality useful to the human body according to Act No. 6727 on Health Functional Foods, and "functionality" means obtaining a useful effect for health purposes such as regulating nutrients for the structure and function of the human body or physiological action. Meanwhile, health food refers to a food that has a more active health maintenance or promotion effect than general food, and health supplement refers to a food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and health supplement may be used interchangeably.

[0135] The food of the present invention can be manufactured by a method commonly used in the art, and can be manufactured by adding raw materials and ingredients commonly added in the art during the manufacturing process. Specifically, the food composition may additionally include a physiologically acceptable carrier, and the type of the carrier is not particularly limited, and any carrier commonly used in the art may be used. In addition, the food composition may include food additives such as preservatives, sterilizers, antioxidants, colorants, coloring agents, bleaching agents, seasonings, sweeteners, flavorings, leavening agents, reinforcing agents, emulsifiers, thickeners, film-forming agents, gum bases, antifoaming agents, solvents, and improvers. The additives may be selected depending on the type of food and used in an appropriate amount.

[0136]

[0137] Another aspect of the present invention provides a use of a medium composition comprising ultrafine red pepper powder having an average particle size of 10 to 50 ㎛ as an effective ingredient for culturing lactic acid bacteria.

[0138] At this time, the medium composition and lactic acid bacteria are defined in the same manner as described above.

[0139]

[0140] Hereinafter, the present application will be described in more detail through examples. These examples are intended to more specifically explain the present application, and the scope of the present application is not limited by these examples.

[0141]

[0142] Example 1: Preparation of ultrafine red pepper powder

[0143] In order to use in the experiment of this application, commercially available 12-mesh (1680 um) red pepper powder was used as the raw material of Comparative Example 1. Then, the 12-mesh red pepper powder was ground using a dry air jet mill and used as the medium raw material of Experimental Example 1.

[0144] The results of particle size analysis of ultrafine red pepper powder are shown in Table 1 below, and the size distribution through particle size analyzer measurement is shown in Fig. 1. As can be seen in Table 1 and Fig. 1, the average particle size of ultrafine red pepper powder was analyzed to be 27.395 um, the 10% size (D10) was 9.296 um, the median 50% size (D50) was 25.255 um, and the 90% size (D90) was 49.419 um.

[0145] Size (um)Vol Under %Size (um)Vol Under %Size (um)Vol Under %0.1050.001.0961.7511.48213.810.1200.001.2592.1813.18317.560.1 380.001.4452.6415.13622.470.1580.001.6603.1317.37828.540.1820.0 01.9053.6419.95335.740.2090.002.1884.1522.90943.860.2400.002.5124.6526.30352.630.2750.002.8845.1130.20061.690.3160.003.3115.5 334.67470.620.3630.003.8025.8839.81179.000.4170.004.3656.1945.70986.390.4790.115.0126.4752.48192.450.5500.265.7546.7960.25696 .850.6310.476.6077.2669.18399.480.7240.727.5868.0079.433100.000.8321.028.7109.2191.201100.000.9551.3610.00011.08104.713100.00

[0146]

[0147] Example 2: Preparation of lactic acid bacteria culture medium

[0148] Prior to conducting experiments to confirm the lactic acid bacteria culture promoting effect of the lactic acid bacteria culture medium containing the ultrafine red pepper powder of the present application, a medium that can be used therefor was prepared. The medium of Comparative Example 1 was prepared using regular red pepper powder, and the medium of Experimental Example 1 was prepared using the ultrafine red pepper powder of Example 1. The components of each medium are shown in Table 2 below.

[0149]

[0150] Example 1 of ingredient comparison Experimental example 1 Red pepper powder Regular red pepper powder (particle size 1,680 um) 8g Ultrafine red pepper powder (average particle size 27.395 um) 8g Fructose 2g 2g Citric acid 0.8g 0.8g Trisodium citrate 2.4g 2.4g Water 85.8g 85.8g

[0151]

[0152] Red pepper powder and fructose were used as nutrients for the medium for culturing lactic acid bacteria, and citric acid and sodium citrate were included as buffers to prevent a rapid drop in pH due to lactic acid fermentation.

[0153]

[0154] Specifically, the culture medium of Comparative Example 1 was prepared by mixing 8 g of red pepper powder (average particle size 1,500 um), 2 g of fructose, 0.8 g of citric acid, and 2.4 g of sodium citrate, which are commonly used in foods, and then adding 85.8 g of distilled water and sterilizing.

[0155] Next, the culture medium of Experimental Example 1 was prepared by mixing 8 g of ultrafine red pepper powder (average particle size 27 um) using the ultrafine powdering method compared to the culture medium of Comparative Example 1 by changing only the size of the red pepper powder, 2 g of fructose, 0.8 g of citric acid, and 2.4 g of trisodium citrate, and then adding 85.8 g of distilled water and sterilizing.

[0156]

[0157] Example 3: Differences in the growth effect of lactic acid bacteria and confirmation of culture solution according to the size of red pepper powder

[0158] Example 3-1: Lactic acid bacteria seed culture

[0159] Lactobacillus plantarum CJLP133, CJLP243, and CJLP55 colonies activated on MRS solid medium plates were cultured in MRS liquid medium (Difco, USA) at 37°C for 18 h. The lactic acid bacteria in the culture solution were approximately 0.91–1.16 x 10 9The bacterial count in CFU / mL was confirmed.

[0160] Specifically, the ingredients and manufacturing method of MRS medium are as follows. Proteose Peptone 10g, Beef Extract 10g, Yeast Extract 5g, Dextrose 20g, Polysorbate 80 1g, Ammonium Citrate 2g, Sodium Acetate 5g, Magnesium Sulfate 0.1g, Manganese Sulfate 0.05g, and Dipotassium Phosphate 2g were mixed, diluted to 1L, and sterilized.

[0161]

[0162] Example 3-2: Cultivation and growth confirmation of lactic acid bacteria containing red pepper powder

[0163] Each MRS seed culture solution containing CJLP133, CJLP243, and CJLP55 lactic acid bacteria was inoculated at 2% concentration into a lactic acid bacteria medium containing red pepper powder, and cultured at 37°C for 9 hours. By culturing lactic acid bacteria in the culture media prepared in Comparative Example 1 and Experimental Example 1, the growth of lactic acid bacteria was measured to confirm the difference in lactic acid bacteria growth in each culture medium.

[0164] A schematic diagram of the process for manufacturing a lactic acid bacteria fermentation solution according to one embodiment of the present application, Examples 3-1 and 3-2, is shown in Fig. 2.

[0165]

[0166] To confirm the growth difference, 1 ml of the liquid culture medium of Comparative Example 1 and Experimental Example 1 was collected and diluted (dilution ratio: 10 5 -10 6) and then cultured on a plate medium. Specifically, the culture solution of the lactic acid bacteria strains Lactobacillus plantarum CJLP133, CJLP243, and CJLP55 was diluted with sterile water to form 30 to 300 colonies on the plate medium, spread, and cultured at 37°C for 24 hours. After 24 hours of culture, the number of colonies formed by the lactic acid bacteria was counted and calculated as the number of viable cells per ml, which is shown in Tables 3 to 5 below, and the growth curves of the medium for each strain are shown in Figures 4 to 6.

[0167]

[0168] CJLP133 (CFU / ml) Comparative Example 1 Experimental Example 1 Regular Red Pepper Powder Ultrafine Red Pepper Powder 0 hours 1.82 x 10 7 1.82 x 10 7 3 hours 1.15 x 10 8 1.10 x 10 8 6 hours 3.52 x 10 8 5.88 x 10 8 9 hours 1.10 x 10 9 1.95 x 10 9

[0169]

[0170] CJLP243 (CFU / ml) Comparative Example 1 Experimental Example 1 Regular Red Pepper Powder Ultrafine Red Pepper Powder 0 hours 2.32 x 10 7 2.32 x 10 7 3 hours 1.41 x 10 8 1.54 x 10 8 6 hours 5.16 x 10 8 6.58 x 10 8 9 hours 1.21 x 10 9 2.25 x 10 9

[0171]

[0172] CJLP55 (CFU / ml) Comparative Example 1 Experimental Example 1 Regular Red Pepper Powder Ultrafine Red Pepper Powder 0 hours 2.16 x 10 7 2.16 x 10 7 3 hours 1.35 x 10 81.23 x 10 8 6 hours 4.26 x 10 8 6.11 x 10 8 9 hours 0.98 x 10 9 2.10 x 10 9

[0173]

[0174] As can be seen in Tables 3 to 5 and Figures 4 to 6, in all of the lactic acid bacteria CJLP133, CJLP243, and CJLP55, the number of viable cells per mL in the medium of Experimental Example 1 using ultrafine red pepper powder was confirmed to be significantly higher than that in the medium of Comparative Example 1 using regular red pepper powder. These results suggest that the medium of the present application including ultrafine red pepper powder has an excellent effect of increasing the growth of lactic acid bacteria and the number of viable cells compared to the existing medium.

[0175]

[0176] Example 3-3: Confirmation of beverage suitability of fermented culture solution according to red pepper powder size

[0177] The results confirmed after performing the cultivation through the above examples 3-1 and 3-2 are shown in Figure 6 below.

[0178]

[0179] As can be seen in Fig. 7, in the case of the fermentation liquid cultured using the medium of Comparative Example 1 using regular red pepper powder, a large amount of red pepper powder was precipitated at the bottom, but in the case of the fermentation liquid cultured using the medium of Experimental Example 1 containing ultrafine red pepper powder, no precipitation or layer separation was observed. From this, it was confirmed that the medium of the present application and the fermentation liquid using the medium have high potential for use in the production of food products such as beverages because precipitation is minimized during fermentation.

[0180]

[0181] From the above description, those skilled in the art will understand that the present application can be implemented in other specific forms without altering its technical concept or essential characteristics. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of this application should be interpreted to include all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

[0182]

[0183] This research was supported by the Ministry of Agriculture, Food and Rural Affairs (High Value-Added Food Technology Development Project) through the National Institute of Agricultural Sciences and Technology Planning and Evaluation (121012-3).

Claims

1. A medium composition for culturing lactic acid bacteria, comprising ultrafine red pepper powder having an average particle size of 10 to 50 ㎛ as an effective ingredient.

2. A medium composition for culturing lactic acid bacteria, wherein the ultrafine red pepper powder in the first paragraph has a particle size distribution in which D10, D50 and D90 are all 70 ㎛ or less.

3. A medium composition for culturing lactic acid bacteria, wherein the ultrafine red pepper powder in the first paragraph has a particle size distribution of D10: 1 to 15 ㎛, D50: 10 to 35 ㎛, and D90: 30 to 70 ㎛.

4. A medium composition for culturing lactic acid bacteria, wherein the average particle size of the ultrafine red pepper powder in paragraph 1 is 20 to 30㎛.

5. A medium composition for culturing lactic acid bacteria, wherein the ultrafine red pepper powder is contained in an amount of 1% to 20% by weight based on the total weight of the medium composition in the first paragraph.

6. In paragraph 1, A medium composition for culturing lactic acid bacteria, further comprising: fructose; a buffer solution containing at least one of citric acid and sodium citrate; and the remainder purified water.

7. A medium composition for culturing lactic acid bacteria, wherein the lactic acid bacteria in the first paragraph include at least one selected from the group consisting of Lactobacillus sp., Bifidobacterium sp., Streptococcus sp., Lactococcus sp., Enterococcus sp., Pediococcus sp., Leuconostoc sp., and Weissella sp.

8. A medium composition for culturing lactic acid bacteria, wherein the lactic acid bacteria in the first paragraph include at least one selected from the group consisting of Lactobacillus plantarum CJLP133, Lactobacillus plantarum CJLP243, and Lactobacillus plantarum CJLP55.

9. A method for culturing lactic acid bacteria, comprising a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition according to any one of claims 1 to 8.

10. In the 9th paragraph, a seed culture step is further included to obtain a seed culture solution by culturing lactic acid bacteria in a seed medium before the culture step. A method for culturing lactic acid bacteria, wherein the inoculating of the above lactic acid bacteria is performed by inoculating the seed culture solution obtained in the seed culture step.

11. A method for culturing lactic acid bacteria, wherein the viable cell count (CFU / ml) of lactic acid bacteria after culturing increases by 90 times or more than the viable cell count (CFU / ml) of lactic acid bacteria before inoculation.

12. A method for increasing the number of viable lactic acid bacteria, comprising a culturing step of inoculating and culturing lactic acid bacteria in a lactic acid bacteria culture medium composition according to any one of claims 1 to 8.

13. A fermented lactic acid bacteria solution manufactured using the lactic acid bacteria culture method according to Article 9.

14. In the 13th paragraph, the lactic acid bacteria fermentation liquid has improved lactic acid bacteria survival rate and reduced sediment formation.

15. In the 13th paragraph, the lactic acid bacteria fermentation liquid is 2.0 x 10 9 CFU / ㎖ to 3.0 x 10 9 A fermented lactic acid bacteria solution characterized by having a high concentration of lactic acid bacteria viable cells of CFU / ㎖.

16. A probiotic beverage composition comprising the fermented lactic acid bacteria of Article 13 as an active ingredient.

17. A probiotic beverage composition according to claim 16, wherein the probiotic beverage composition contains a high concentration of lactic acid bacteria while having improved drinkability and stability.

18. A probiotic food composition comprising the fermented lactic acid bacteria of Article 13 as an active ingredient.

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