Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Characterization of Enzymatic Oyster Hydrolysates-added Yogurt

굴 효소 가수분해물 첨가 요구르트의 제조 및 특성

  • Chung, In-Kwon (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Jong-Duck (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science, Institute of Marine Industry, Gyeongsang National University)
  • 정인권 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 강경태 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 최종덕 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.08.30
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Abstract

The base for preparing oyster hydrolysate-added yogurt was consisted of whole milk (1,000 mL), skim milk (44.05 to 42.05 g), enzymatic oyster hydrolysates powder (OHP, 0 to 2.0 g) and pectin. The yogurt base was fermented with 7 kinds of starter cultures (3% based on yogurt volume), such as Lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus casei, Lactobacillus fermentum, Lactobacillus pentosus, Streptcoccus thermophilus and the mixed starters (L. bulgaricus and S. thermophilus) at optimal temperature. Processing condition and quality characteristics of the yogurt were evaluated by analyzing pH, titratable acidity, viscosity, viable cell count, functional properties and sensory evaluation. The results suggested that the optimal conditions for preparing the good quality yogurt revealed the mixed starters (L. bulgaricus and S. thermophilus) for starter culture, 1.0 g of 3 kDa hydrolysate for amount, and 5.5 hrs for fermentation time. The good quality yogurt showed 4.31 for pH, 1.07% for titratable acidity, 469 cps for viscosity and $4.9{\times}10^8\;CFU/mL$ for viable cell count. The hydrolysate-added yogurt was 2 times higher in ACE inhibitory and antioxidant activities than commercial yogurt, and kept good quality during storage of 15 days at $5^{\circ}C$.

양식산 굴에 대하여 Protamex(1단 가수분해)와 Neutrase (2단 가수분해)로 가수분해하고, 한외여과장치(MWCO, 3 kDa)로 분획한 획분을 동결건조한 다음, 이의 효율적 이용을 위하여 굴 효소가수분해물(OHP) 첨가 기능성 강화 요구르트의 제조를 시도하였고, 아울러 그 특성에 대하여도 살펴보았다. pH, 적정산도, 점도, 생균수 및 관능평가를 통해 OHP 첨가 요구르트의 최적 starter는 lactobacillus bulgaricus와 Streptococcus thermophilus의 1:1의 비율로 혼합한 균주로 선정되었다. OHP의 첨가량별 최적 발효시간은 무첨가 제품 8시간, OHP 0.5 제품이 6.5시간, OHP 1.0 제품은 5.5시간, OHP 1.5 제품은 5.0시간, PHP 무첨가 대조군 및 시판 요구르트에 비해 우수하였고, 관능검사 결과 OHP를 1.0 g 첨가한 제품이 가장 적합하였다. OHP 1.0 제품의 일반성분, pH 4.31, 적정산도(1.07%) 및 생균수 $4.9{\times}10^8\;CFU/mL$는 시판 요구르트에 비하여 조단백질의 함량만이 다소 높은 반면, pH, 적정산도 및 생균수는 차이가 없었다. 저온저장 중 시제 요구르트의 pH, 적정산도 및 생균수는 차이가 없었다. 저온저장 중 시제 요구르트의 pH 적정산도 및 생균수의 변화 결재로 미루어 보아 OHP 첨가 요구르트는 $5^{\circ}C$에서 15일간 유통 가능할 것으로 판단되었다.

Keywords

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