Method of manufacturing lactic acid bacteria-enriched oyster Sikhae and technology to extend use-by date

• Main Authors: LEE JUNG SUCK, KANG SANG IN, PARK SUN YOUNG, SOHN SUK KYUNG, LEE SEOK MIN, CHOE YU RI, OH SEON HWA, KIM JIN SOO, HEU MIN SOO, YOON IN SEONG
• Format: Patent
• Language: English; Korean
• Published: 02.05.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a manufacturing method of lactic acid bacteria-enhanced fermented oyster with an extended shelf life. The manufacturing method according to the present invention takes into account pH, total acidity, amino acid nitrogen, changes in the number of lactic acid bacteria, and overall preference to establish the optimal fermentation period when manufacturing lactic acid bacteria-enhanced fermented oyster. The lactic acid bacteria-enriched fermented oyster manufactured through the optimized process has excellent consumer preference, nutritional and health functional properties. In addition, the present invention has the effect of extending expiration date by suppressing excessive growth of lactic acid bacteria by adding an acidity regulator which has pH buffering ability after a lactic acid bacteria fermentation process. 본 발명은 유통기한이 연장된 유산균 강화 굴 식해의 제조방법에 관한 것으로, 본 발명에 따른 제조방법은 pH, 총산도, 아미노산질소, 유산균수 변화 및 종합적 기호도를 고려하여 유산균 강화 굴 식해의 제조 시에 최적 발효 기간을 확립한 것으로, 최적화 공정에 의하여 제조된 유산균 강화 굴 식해는 소비자 기호도, 영양적 및 건강기능 특성이 우수하다. 또한, 본 발명은 유산균 발효 공정 이후 pH 완충능을 가진 산도조절제를 첨가하여 유산균의 과다 생육을 억제하여 소비기한을 연장하는 효과가 있다.