JP2799694B2 - Method for producing fermented vegetable beverage by two-stage fermentation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is a 100% vegetable which is high in nutritional value by a two-stage fermentation method using lactic acid bacteria and yeast using vegetables as a raw material, has no hazy taste and blue odor, has a high aroma, and is easy to drink. The present invention relates to a method for producing a fermented beverage.

[0002]

[Problems to be Solved by the Invention] Vegetables contain a large amount of plant fibers, various vitamins and various minerals and are essential for maintaining human health, and are particularly useful for the growth of children, the prevention of adult diseases, and the prevention of aging. Has an important role, and active feeding has been advocated.

[0003] However, in the busy rhythm of modern people, spinach, carrot, and ginseng, which are said to have a particularly high nutritional value because it is impossible to eat various kinds of vegetables every day.
Vegetables such as parsley, tomorrow, and moroheiya have a peculiar savory taste and are always avoided.

[0004] In order to solve this problem, the necessity of developing processed vegetable foods that enables easy consumption of vegetables has been recognized. Currently, vegetable drinks made from vegetables are developed and marketed, but they are mostly in the form of vegetable juice obtained by squeezing vegetables. It cannot be said that nutrients were effectively extracted. In addition, some vegetables can be added to sugar or honey to form vegetable extracts obtained by the osmotic pressure of sugars.However, the extraction rate of vegetable nutrients is low, the production time is long, and the production efficiency is very low. Low.

[0005] Therefore, it is an object of the present invention to produce a vegetable drink which can extract nutrients contained in vegetables to the utmost and has no hazy taste or green odor and is easy to drink.

[0006]

The inventor of the present invention uses a crushed vegetable or a squeezed liquid obtained by pressing as a raw material, and first adds lactic acid bacteria to perform fermentation, and then adds yeast to continue fermentation. Thus, a method for producing a 100% fermented vegetable beverage by a two-stage fermentation method has been developed, and the present invention has been completed.

[0007] As a feature of the present invention, first, by adding lactic acid bacteria, the generated lactic acid strongly suppresses the growth of various bacteria, and can prevent the fermented product from spoiling due to bacterial contamination. In addition, by the action of lactic acid bacteria, the cell wall of the vegetable is destroyed, and the cell contents can be eluted into the fermented product.

After the lactic acid bacteria have fermented to a certain degree, fermentation is continued by adding yeast. Yeast fermentation breaks down the substances that cause the hazy taste and odor of vegetables, increases water-soluble plant fiber, and converts difficult-to-use components in vegetable nutrients into a form that can be easily absorbed by the human body. It will be easier. Moreover, higher alcohols and esters produced by yeast become components of the scent of the fermented beverage.

[0009] A large amount of enzymes, nucleic acids and vitamins produced by lactic acid bacteria and yeast during fermentation remain in the fermentation product, further enhancing the nutritional value of the fermented beverage.

[0010]

The present invention is constituted by sequentially carrying out the following steps.

1. Crushing or pressing vegetables By crushing vegetables using a mixer or the like, lactic acid bacteria and yeasts can be easily fermented. The crushing method is a well-known technique.

Also, by squeezing vegetables, the obtained squeezed liquid can be fermented by lactic acid bacteria and yeast. The squeezing method is a well-known technique.

2. Fermentation First, general lactic acid bacteria for food are added to a crushed vegetable or a vegetable squeezed liquid as a raw material, and fermented in a temperature range of 15 to 40 ° C. The higher the temperature, the shorter the fermentation period. Stir occasionally during the fermentation period to check the acidity of the fermented product. After reaching a certain acidity, general yeast for brewing is added and fermentation is continued. The fermentation temperature range is 15-40 ° C, with occasional stirring.

3. Squeezing and Filtration of Fermented Products The fermented product after the fermentation is squeezed and the squeezed liquid is filtered to obtain a transparent liquid vegetable fermented liquid. Also,
Sugars such as sugar and honey are added to the fermented product after fermentation, and the extract-like fermented product is taken out by the osmotic pressure of the sugar.
After filtration, a clear liquid fermented vegetable liquid is obtained. Squeezing and filtration methods are well known in the art.

4. Preparation and Sterilization of Fermented Vegetable Beverage Sugars such as sugar and honey are added to the obtained fermented vegetable liquor, and after sterilization, a delicious 100% vegetable fermented beverage with high nutritional value can be obtained. In addition, ginseng extract, ganoderma extract and the like can be added to further enhance the nutritional value of the fermented vegetable drink, and flavors and sour agents can be added to adjust the taste.

[0016]

【Example】

Example 1 Moroheiya, Asuka, Sarata, Spinach, Turnip, Chinese cabbage, Parsley, Broccoli, Ginseng, Komatsuna are crushed by a mixer, then put into a fermentation tank, lactic acid bacteria are added, and the mixture is kept at 37 ° C for 10 days. After fermentation, yeast was added, followed by fermentation at 25 ° C. for 10 days. The fermented product after fermentation was pressed and filtered to obtain a clear yellow fermented vegetable liquid. This fermented liquor has the scent of higher alcohols and esters produced by yeast, does not have the habit of vegetables and the smell of blue, and has a moderate acidity. Add sugars to this fermentation broth,
After sterilization, a fermented vegetable drink of high nutritional value that was easy to drink like fruit juice was obtained.

[0017]

[Example 2] Burdock, carrot, lotus root, taro, yam,
After the mash was crushed by a mixer, it was put into a fermentation tank, lactic acid bacteria were added, fermented at 25 ° C for 14 days, then yeast was added, and then fermented at 25 ° C for 10 days. The fermented product after fermentation was pressed and filtered to obtain a clear, pale yellow fermented liquid. Sugars are added to this fermented liquid, and after sterilization, there is a scent of higher alcohols and esters produced by yeast, without the habit of vegetables and blue odor, with a moderate acidity, easy to drink and high nutritional value The root vegetable fermented beverage is ready.

[0018]

Example 3 Chinese cabbage, cabbage, spinach, lettuce, komatsuna, Chinese cabbage, radish, burdock, carrot, and cucumber were crushed with a mixer and pressed to obtain a squeezed liquid. The squeezed liquid was put into a fermentation tank, lactic acid bacteria were added, fermentation was performed at 37 ° C. for 10 days, and then yeast was added, followed by fermentation at 25 ° C. for 10 days. The fermented product after the fermentation was filtered to obtain a clear yellow fermented liquid. Sugars are added to this fermented liquid, and after sterilization, there is a scent of higher alcohols and esters produced by yeast, without the habit of vegetables and blue odor, with a moderate acidity, easy to drink and high nutritional value Vegetable fermented drink is ready.

Claims (1)

(57) [Claims] 1. Vegetables (leaf vegetables and root vegetables) are crushed using a mixer or the like, and squeezed liquid obtained by pressing is used as a raw material, and lactic acid bacteria are added first to perform fermentation, and then yeast is added to continue. A method for producing a fermented vegetable beverage, comprising fermenting and adding sugars and the like based on the obtained fermented product to obtain a non-alcoholic fermented vegetable beverage.