KR0151489B1 - The making method of fermentation beverage - Google Patents

Abstract

1. The technical field to which the invention described in the claims belongs.

Fermented Beverage

2. The technical problem to be solved by the invention

Flavor Enhancement of Fermented Beverages and Ease of Fermentation Process

3. Summary of Solution to Invention

Bacillus subtilis, Kurthis zopfii, Acetobacter pasteurianus, Gluconobacter oxydans, Acetobacter aceti, Saccharomyces Fermentation method of natural raw materials using the tea fungus biomass of the present invention consisting of Saccharomyces cerevisiae, Enieella.

4. Uses of the Invention.

Drinks, vinegar, spices and other food or medicines.

Description

Fermented Beverage and Fermented Beverage Manufacturing Method

Figure 1 shows the change in total acidity of fermented black tea solution with various sucrose concentrations. Fermentation was carried out at 30 ° C. for 14 days.

Total acidity was calculated as% acetic acid from the titration of 0.01 N NaOH.

2 shows the total acidity change of fermented black tea solution at various glucose concentrations. Fermentation was carried out at 30 ° C. for 14 days.

Total acidity was calculated as% acetic acid from the titration of 0.01 N NaOH.

3 shows the total acidity change of fermented black tea solution at various fructose concentrations. Fermentation was carried out at 30 ° C. for 14 days.

Total acidity was calculated as% acetic acid from the titration of 0.01 N NaOH.

4 shows the total acidity change of fermented black tea solution with various corn syrup concentrations. Fermentation was carried out at 30 ° C. for 14 days. Total acidity was calculated as% acetic acid from the titration of 0.01 N NaOH.

5 shows the total acidity of the fermented black tea solution at various temperatures. Fermentation took place for 14 days. Total acidity was calculated as% acetic acid from the titration of 0.01 N NaOH.

6 shows the amount of organic acid in the fermentation broth when 10% sucrose tea solution is fermented at different temperatures for 14 days.

The present invention provides a fermented beverage having excellent flavor, a method for preparing the same, and a fermented beverage prepared by the method. More specifically, the present invention provides Bacillus subtilis, Kurthia zopfii, Acetobacter pasteurianus, Gluconobacter oxydans, Acetobacter aceti Providing organic acid-containing fermented beverages with excellent flavor by co-fermenting natural ingredients with Tea fungus biomass consisting of aceti), Saccharomyces cerevisiae, and Eneniella And it relates to a method for producing the same and a fermented beverage prepared by the method.

Fermented beverages using microorganisms are divided into alcoholic beverages centered on ethanol and acidic beverages centered on organic acids. Alcoholic beverages include kefir in Caucasus, koumiss in Siberia, cider in Europe and the United States, and they contain 0.5 to 3.0% ethanol. Examples of acidic beverages include calpis and yoghurt, which are lactic acid beverages having a pH of 3.0 to 4.0, but all are lactic acid beverages, and beverages based on organic acids other than lactic acid are hardly found.

With regard to morphological beverages, Beppu T., Genetic organization of Acetobacter for acetic acid fermentation. Antonie van Leeuwenhoek. 64. 121-135 (1993) reported early in fermentation that the coli produced small amounts of ethanol from hemicellulose. Rice [J. Reiss, The tea fungus and its metabolic products. Deutsche Lebensmittel-Rundshcau. 83 (9). 286-390 (1987)] confirmed ethanol, lactic acid, gluconic acid and acetic acid in black tea fermented with tea fungus, and tasted fruits such as apples and pears in the culture for 6 to 10 days. It has a sour taste and smell like ground vinegar, and this flavor is hardly affected by the type of sugar added. In addition, there are several research reports, but the relationship between the strains produced during fermentation and the flavor symbols produced is not known. Also, since the strains are not properly identified and separated, the development of commercially economical and flavorful fermented beverages has been difficult. It is a required situation.

Therefore, the present invention is inoculated and fermented with tea fungus in tea extract solution containing various sugars, and the organic acid mainly containing vinegar acid around pH 2.5, which shows a very good flavor compared to the tea solution before fermentation. Along with the fermentation broth, a thick film was formed on the upper layer. Especially, due to the fact that the type and content of the organic acid, the main product, varies greatly depending on the culture conditions, various natural ingredients added with various sugars, such as drinking tea, juice, and saccharifying grains As a result of fermenting the extract solution, fermentation broth having a better flavor than the solution before fermentation could be obtained. Therefore, it is intended to be used as a material for fermented beverages, vinegar, spices, and other food (medicinal) products.

This is a method that can be produced according to the various purposes of the organic acid composition that can not be obtained from the tea fungus fermented beverage prepared by conventional methods, and the fermentation broth can be used as a spice, such as vinegar Unusual. Compared with the conventional vinegar method, it is simple, but the manufacturing period is short, the purification process after fermentation is simple, and the flavor is peculiar.

Accordingly, it is an object of the present invention to enhance the palatability of organic acid-containing healthy fermented beverages using tea fungus fermentation broth and to reduce the consumption of addictive beverages such as cola and coffee. Using the present invention is simpler than the conventional fermentation method for the production of organic acids, the culture conditions are not demanding, the fermentation period is short and the amount of organic acids produced is high. If the total acidity of the fermented tea fungus for 14 days or more is converted to acetic acid, it exceeds 5-7% of the legal standard of vinegar, so the culture is unique in flavor and can be used as a good natural fermented vinegar. Suitable for

Tea fungus culture, which can be used for various purposes, has a simple medium composition, grows well in a high concentration of sugar solution, and is easy to purify the solution after fermentation. After fermentation, the medium solution remains in a clear solution state (clear enough to be used as vinegar without filtering) and the tea fungus tissue has a mass on the surface of the medium, so that tissue cells can be easily removed after incubation.

In order to achieve the above object, the present invention provides Bacillus subtilis, Kurthia zopfii, Acetobacter pasteurianus, Gluconobacter oxydans, Acetobacter acetobacter Providing fermented beverages with excellent flavor characterized by fermenting natural ingredients with tea fungus probiotics consisting of Seti (Acetobacter aceti), Saccharomyces cerevisiae, and Enieella It provides a method of manufacturing.

Natural raw material in the present invention is a sugar-added drinking tea extract solution (for example, black tea, mugwort, persimmon leaves, citron, ginger, yulmu, 칡, tofu, cornus, schisandra, gojija, perilla, cinnamon, cocoa, peanut, Extracts such as pine needles and ginseng), fruit juice (e.g. apples, grapes, persimmons, peaches, pumpkins, citron, lemons, quince, citrus, dried persimmons, apricots, pomegranates, perilla, loquat, jujube, stalk, pear, pear Juice, such as pineapple, melon, kiwi, banana, palm), saccharified grains (e.g. brown rice, white rice, barley, corn, wheat, etc.), edible mushroom extract (e.g., ganoderma lucidum, fingering, shiitake, matsutake, Mushroom extracts such as zelkova, willow, and mushrooms), other pine nuts, lakes, chestnuts, ginkgo, aloe, acacia, chrysanthemum flower extract solution may be used.

In particular, the present invention provides a fermentation beverage having a better flavor than a solution before fermentation by fermenting the extract solution of sugar-added natural raw materials under appropriate culture conditions of the present invention as described above and providing a method for producing the same. . More particularly, the present invention provides a black tea fermented beverage having a better flavor than natural black tea solution by fermenting the black tea solution to which sugar is added to the above-described living organism of the present invention and a method for producing the same.

In a preferred embodiment, the sugar added is, for example, sucrose, glucose, fructose, corn syrup, etc., preferably in a concentration of 5 to 60% (w / v) of sucrose and fructose, preferably 10 to 30 Used at a concentration of% (w / v). Most preferably 10% (w / v) sucrose.

In addition, the present invention is characterized by fermenting the juice to the live cells of the present invention under appropriate culture conditions, provides a fruit fermentation beverage having a flavor better than natural juice and provides a method for producing the same.

In addition, the present invention is characterized in that fermentation of fruit juice in the appropriate culture conditions of the present invention under appropriate culture conditions provides a fermented fruit juice drink having a flavor better than natural juice and a method for producing the same.

The present invention also provides a fermented grain beverage having a better flavor than a natural saccharified solution and a method of preparing the same by saccharifying the ripened grains and fermenting them under suitable culture conditions.

In another preferred embodiment, the fermentation temperature is suitable 15 to 30 ℃, the most preferred temperature is 30 ℃. In addition, the fermentation period at this temperature is suitable for 1 to 20 days, the most preferred period is 14 days.

The invention is illustrated in more detail by the following examples. However, these examples should not be understood as limiting the present invention.

Example 1

8 g of black tea (tea bag manufactured by Pacific Chemicals Co., Ltd.) was added to 3 liters of boiling distilled water, extracted for 10 minutes, cooled at room temperature, and dispensed 200 ml into a fermentation bottle. Sucrose was added thereto to a concentration of 10, 20, 30, 40, 50, 60% to make a medium, and then 10 g of the tea fungus probiotic of the present invention was inoculated and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 2

8 g of black tea (tea bag manufactured by Pacific Chemicals Co., Ltd.) was added to 3 liters of boiling distilled water, extracted for 10 minutes, cooled at room temperature, and dispensed 200 ml into a fermentation bottle. Glucose was added to a concentration of 10, 20, 30, 40, 50, 60% to make a medium, and then 10 g of the tea fungus probiotic of the present invention was inoculated and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 3

8 g of black tea (tea bag manufactured by Pacific Chemicals Co., Ltd.) was added to 3 liters of boiling distilled water, extracted for 10 minutes, cooled at room temperature, and dispensed 200 ml into a fermentation bottle. The fructose was added to a concentration of 10, 20, 30, 40, 50 and 60% to make a medium, and then 10 g of the tea fungus probiotic of the present invention was inoculated and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 4

8 g of black tea (tea bag manufactured by Pacific Chemicals Co., Ltd.) was added to 3 liters of boiling distilled water, extracted for 10 minutes, cooled at room temperature, and dispensed 200 ml into a fermentation bottle. Corn syrup was added to a concentration of 10, 20, 30, 40, 50, 60% to make a medium, and then 10 g of the tea fungus probiotic of the present invention was inoculated and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

The pH of the fermentation broth obtained in Examples 1 to 4 was measured using a pH meter (Corning Corporation model 220), and AOAC method [Official Methods of Analysis, 12th de., Association of Official Analytical Chemists, Washington DC (1975)] 7.5 ml of the fermentation broth was taken in an Ellenmeyer flask, and neutralized with 0.01 N NaOH, and the total acid content was determined by Beech's method.

The pH of the fermentation broth was recorded in Table 1 below and the acidity is shown graphically in Figures 1-4.

As a result, it can be seen that the fermentation broths of Examples 1 to 4 have a pH and acidity suitable for use as a fermentation beverage.

Example 5

8 g of black tea (tea bag manufactured by Pacific Chemicals Co., Ltd.) was added to 3 liters of boiling distilled water, extracted for 10 minutes, cooled at room temperature, and dispensed 200 ml into a fermentation bottle. Sucrose was added thereto to a concentration of 10% to form a medium, and then 10 g of the tea fungus living cells of the present invention were inoculated and fermented at 5 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 6

Pure fermentation broth was obtained by following the same procedure as in Example 5 except that the incubation temperature was 10 ° C.

Example 7

A pure fermentation broth was obtained by following the same procedure as in Example 5 except that the culture temperature was 15 ° C.

Example 8

A pure fermentation broth was obtained by following the same procedure as in Example 5 except that the culture temperature was 20 ° C.

Example 9

The pure fermentation broth was obtained by following the same procedure as in Example 5 except that the incubation temperature was 25 ° C.

Example 10

Pure fermentation broth was obtained by following the same procedure as in Example 5 except that the incubation temperature was 30 ° C.

Example 11

The pure fermentation broth was obtained by following the same procedure as in Example 5 except that the culture temperature was 35 ° C.

Example 12

Pure fermentation broth was obtained by following the same procedure as in Example 5 except that the culture temperature was 40 ° C.

Example 13

The pure fermentation broth was obtained by following the same procedure as in Example 5 except that the incubation temperature was 45 ° C.

Example 14

A pure fermentation broth was obtained by following the same procedure as in Example 5 except that the culture temperature was 50 ° C.

The acidity of the fermentation broths obtained in Examples 5 to 14 was measured by the above method, and the other results are as shown in FIG.

As a result, it can be seen that the acid production of the fermentation broth is most suitable when incubated at 20 to 30 ° C.

See also Lions and Bard's method [Dunn, H.C., Lindsay, R.C: J. Dairy Sci. 69. 2853 (1987)], 1 ml each of the fermentation broths of Examples 7 to 14 were taken in a test tube with a lid, followed by dilution with 2.0 ml of phosphate buffer (0.05 M, pH 2.0) and membrane filter (pore size: 0.22 micrometer). Filtered). The organic acid content in the filtrate was separated and quantified by reverse phase HPLC under the conditions of Table 2 below.

The results are as shown in FIGS. 6 and 7. From these results, the oxalic acid gradually increased with temperature and showed maximum production at 0.9 mg / ml at 35 ° C, and 0.16mg / ml at 40 ° C, and then decreased sharply. Although not produced, it can be seen that only produced at 40 ℃, 45 ℃, 50 ℃. Therefore, it can be seen that the production rate of each type of organic acid varies depending on the culture temperature conditions, it is obvious that those skilled in the art can select the appropriate temperature conditions based on the data described herein to produce the desired fermented beverage.

In addition, the fermentation broths of Examples 1 to 4 were measured according to the same procedure as above. The results are reported in Table 3 below.

From the above results, it can be seen that the production rate of each organic acid is influenced by the type and concentration of sugar, and those skilled in the art can select a suitable sugar and concentration based on the above data to produce a fermented beverage containing the desired ratio of various organic acids. It can be obvious.

Example 15

The apples are crushed and juiced, filtered with gauze, 50 ml of the filtrate is added white sugar and distilled water to a total amount of 200 ml. 10 minutes each of the tea fungus live cells of the present invention were inoculated into the medium and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 16

The persimmons are crushed and juiced, filtered with gauze, and 50 ml of filtrate is added with white sugar and distilled water to a total amount of 200 ml. 10 minutes each of the tea fungus live cells of the present invention were inoculated into the medium and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 17

The grapes were crushed and juiced, filtered with gauze, 50 ml of the filtrate was added white sugar and distilled water to a total amount of 200 ml, followed by autoclave (1.0kg / cm 10 minutes each of the tea fungus live cells of the present invention were inoculated into the medium and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 18

Peach is crushed, juiced, filtered with gauze, 50 ml of filtrate is added white sugar and distilled water to a total amount of 200 ml. 10 minutes each of the tea fungus live cells of the present invention were inoculated into the medium and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 19

The pumpkin is crushed and juiced, filtered with gauze, 50 ml of filtrate is added white sugar and distilled water, the total amount is adjusted to 200 ml, and autoclave sterilization (1.0kg / cm). 10 minutes each of the tea fungus live cells of the present invention were inoculated into the medium and fermented at 30 ° C. for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Example 20

1 kg of brown rice was washed with water, soaked in water for 30 minutes, and cooked in a rice cooker. Subsequently, 1 kg of ground malt was soaked in 3 liters of water and settled, and the supernatant was separated and the malt leached solution was added to saccharify it for 12 hours. As a medium, 10 g of the tea fungus probiotic of the present invention was inoculated at 30 ° C. Fermentation was carried out for 14 days. Then, the fermentation broth was centrifuged to remove microorganisms to obtain a pure fermentation broth.

Sensory tests were performed on 12 panelists trained on the flavor characteristics and preference of the fermentation broth of the present invention. The taste and aroma were evaluated by the 10-point method, the preference level by the 9-point method using the hedonic scale, and the purchase intention by the 5-point method. The significance was tested by the t-test.

Sensory test results of the smell of fermented tea are shown in Table 4a. In the case of fermented black tea, the fruit flavor was 1.40 before fermentation to 5.39 after fermentation, and the smell of alcohol was 3.04 after fermentation and 3.14. Got it.

Table 4b shows the sensory test results of the juice fermented beverages. The grape fermented beverages scored high with sweet odor 7.58, fruit odor 7.36, liquor odor 6.82, and grape odor 6.53. Fruit juice was slightly higher than fermented beverage, but it was not significantly similar (t-test result). In the case of fruit juice fermented beverages using peaches, scores were much higher than those of the juice juice in various flavors including sweet smell, fruit flavor, wine smell, smell of vinegar, and vinegar smell. Fruit flavors ranged from 4.44 to 8.12 and peach odors ranged from 4.16 to 6.21. The peach odor was higher after fermentation because it was fermented by diluting the peach juice three times and it was shown that the diluted solution was not well detected during the sensory test. The overall score of the fragrance was 3.82 after fermentation at 3.82, 4.02 after fermentation, and slightly higher from 2.48 to 4.02. The smell of alcohol was 0.31 to 3.09, the smell of vinegar was 0.44 to 3.91, and the smell of odor was 0.94 to 4.12. The distinctive odor of amber was detected in the fermentation broth. There was no significant difference between the stock solution and fermentation broth. Persimmon odor was highest in 0.84 before fermentation and 4.67 after fermentation. Vinegar odor was slightly higher (0.10 to 4.22) and odor of alcohol was 1.05 to 3.78. After fermentation, the odor was weakened and there was no significant difference in the overall aroma. The smell of apple fermentation was stronger than that of fruit juice, and the smell of vinegar and vinegar was stronger than that of juice. The green odor was almost undetectable in other fruits, but was slightly higher in the stock solution, 3.32, and weakened to 1.36 after fermentation. The overall aroma and taste were not significantly different. Saccharified brown rice fermentation showed the highest smell of 0.88 before fermentation and 4.33 after fermentation, with sweet smell being 4.22 after fermentation, fruit smell 4.18, and vinegar smell 3.29. All.

After fermentation, fruit and fruit were high in grapes and peaches, and were hardly detected in the remaining apples, pumpkins, and persimmons, and some were detected in saccharified brown rice.

The results of sensory evaluation of taste of black tea, grape, peach, apple, pumpkin, persimmon and saccharified brown rice are shown in Tables 5a and 5b. The results of the fermented black tea are shown in Table 5a. In fermented black tea, the sour taste was stronger from 1.60 before fermentation to 5.57 after fermentation, but the sweetness was slightly higher than before fermentation at 4.56, but the sweetness was slightly higher at 4.56 before fermentation than after fermentation. Compared to a slightly higher score.

Table 5b shows the sensory test results of the juice fermented beverages. The sour taste of grapes was 6.08 after fermentation, 4.41 was high before fermentation, slightly astringent taste was detected, and there was little difference in overall taste. Peach also had a high sour taste of 5.32 after fermentation, and fruit flavor of 4.80 was found to be high, and there was almost no difference between before and after fermentation. Zucchini had a strong sour taste and obtained high score. The sweetness was 4.41, which was higher than before and after fermentation, and the astringent taste was slightly detected before and after fermentation. In persimmon, the sour and sweet tastes were slightly higher after fermentation (4.39, 4.39). Grapes and zucchini were sour after fermentation and there was little difference in overall taste.

In the Hedonic scale analysis, the results of the investigation of palatability, strength, and intention to purchase fermented black tea and various fermented fruit drinks using sugar are shown in Table 6. Grape fermented beverages, apple fermented beverages, and saccharified brown rice fermented beverages showed better preference than juice stocks, and they showed higher purchase intention. According to the taste degree of sugar, fermented black tea using sucrose had the highest preference and willingness to purchase, and corn syrup was the least inferior.

It can be seen from the results of the sensory test that the method of the present invention provides a fermented beverage having excellent flavor characteristics and superior palatability, and furthermore, the method of the present invention is advantageous because the process of producing fermented beverage is very simple. It will be apparent to those skilled in the art.

Claims (7)

Bacillus subtilis, Kurthia zopfii, Acetobacter pasteurianus, Gluconobacter oxydans, Acetobacter aceti, Saccharomyces Tea fungus biomass, consisting of Saccharomyces cerevisiae and Eneniella, contains sugar-containing tea extracts, fruit juices, saccharifying grains, edible buster extracts, pine nuts, hodo, Fermented beverage production method characterized in that the fermentation extracting solutions, such as chestnut, ginkgo, aloe, acacia flowers, chrysanthemum flowers. According to claim 1, wherein the sugar-containing tea extract extract is black tea, mugwort, persimmon leaf, citron, ginger, yulmu, 칡, tofu, Schisandra chinensis, wolfberry, perilla, cinnamon, cocoa, peanut, pine needles and ginseng extract Fermented beverage production method characterized in that the solution. The method of claim 2, wherein the sugar is sucrose, glucose, fructose or corn syrup. The method for producing a fermented beverage according to claim 2 or 3, wherein the concentration of sugar is 5 to 30% (w / v). According to claim 1, wherein the sugar-added drinking tea extract solution, juice, saccharified grains, edible mushroom extract, pine nuts, hoedo, chestnut, ginkgo, aloe, acacia flowers, chrysanthemum flowers, the temperature at which the fermentation Fermented beverage production method, characterized in that 15 ℃ to 30 ℃. According to claim 1, wherein the period of fermenting the extraction solution of the sugar-containing tea extract, juice, saccharified grains, edible mushroom extract, pine nut, hoedo, chestnut, ginkgo, aloe, acacia, chrysanthemum flower Fermented beverage production method characterized in that 1 to 20 days. Bacillus subtilis, Kurthia zopfii, Acetobacter pasteurianus, Gluconobacter oxydans, Acetobacter aceti, Saccharomyces Tea fungus biomass consisting of Saccharomyces cerevisiae and Eneniella Fermented beverage formed by fermenting extracting solutions, such as ginkgo, aloe, acacia, and chrysanthemum.