KR0162956B1 - Preparation of diet beverage from cellulose and vinegar - Google Patents
Preparation of diet beverage from cellulose and vinegarInfo
- Publication number
- KR0162956B1 KR0162956B1 KR1019950030709A KR19950030709A KR0162956B1 KR 0162956 B1 KR0162956 B1 KR 0162956B1 KR 1019950030709 A KR1019950030709 A KR 1019950030709A KR 19950030709 A KR19950030709 A KR 19950030709A KR 0162956 B1 KR0162956 B1 KR 0162956B1
- Authority
- KR
- South Korea
- Prior art keywords
- microbial cellulose
- vinegar
- acetobacter
- present
- dietary
- Prior art date
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 17
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 17
- 235000013361 beverage Nutrition 0.000 title abstract description 26
- 235000005911 diet Nutrition 0.000 title abstract description 23
- 238000002360 preparation method Methods 0.000 title description 7
- 229920002678 cellulose Polymers 0.000 title description 5
- 239000001913 cellulose Substances 0.000 title description 5
- 230000037213 diet Effects 0.000 title description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920001340 Microbial cellulose Polymers 0.000 claims abstract description 32
- 241000589220 Acetobacter Species 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 244000283763 Acetobacter aceti Species 0.000 claims description 6
- 235000007847 Acetobacter aceti Nutrition 0.000 claims description 6
- 244000235858 Acetobacter xylinum Species 0.000 claims description 5
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 230000000378 dietary effect Effects 0.000 abstract description 20
- 235000013305 food Nutrition 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000000855 fermentation Methods 0.000 abstract description 7
- 230000004151 fermentation Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 208000008589 Obesity Diseases 0.000 abstract description 4
- 235000020824 obesity Nutrition 0.000 abstract description 4
- 206010019133 Hangover Diseases 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 230000004130 lipolysis Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 3
- 230000001629 suppression Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 235000012206 bottled water Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 241001602876 Nata Species 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/022—Acetic acid
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 아세토박터(Acetobacter) 균주의 발효에 의해 생산되는 미생물 셀룰로오스(microbial cellulose) 및 식초를 주성분으로 하는 식이음료의 제조방법에 관한 것이다. 본 발명의 식이음료의 제조방법은 (ⅰ) 아세토박터 균주를 배양하여 미생물 셀룰로오스 및 초산을 수득하는 공정; (ⅱ)전기에서 수득한 미생물 셀룰로오스를 절단하고 산도를 조절하는 공정; 및, (ⅲ) 전기 절단된 미생물 셀룰로오스와 식초의 혼합물을 살균하여 포장하는 공정을 포함하는 방법에 의해 제조된다. 본 발명의 방법으로 제조된 식이음료는 인체내에서 소화흡수가 되지 않는 섬유질 및 식욕촉진, 피로회복, 숙취예방, 혈압상승억제, 지방분해, 비만 및 체질개선 등에 유익한 식초를 주성분으로 하기 때문에, 다이어트 식품 및 건강식품으로 유용하게 사용될 수 있을 것이다.The present invention relates to a method for producing a dietary beverage containing microbial cellulose and vinegar, which are produced by fermentation of an Acetobacter strain. The method for producing a dietary drink of the present invention comprises the steps of (i) culturing the acetobacter strain to obtain microbial cellulose and acetic acid; (Ii) cutting the microbial cellulose obtained in the past and adjusting the acidity; And (iii) sterilizing and packaging the mixture of the microbial cellulose and the vinegar, which were cut electrically. Since the dietary beverage prepared by the method of the present invention contains vinegar, which is beneficial for the fiber and appetite promotion, fatigue recovery, hangover prevention, blood pressure suppression, lipolysis, obesity and constitution improvement, which are not digested and absorbed in the human body, It may be usefully used as a food and health food.
Description
본 발명은 셀룰로오스 및 식초를 주성분으로 하는 식이음료의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 아세토박터(Acetobacter)균주의 발효에 의해 생산되는 미생물 셀룰로오스(microbial cellulose) 및 식초를 주성분으로 하는 식이음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a dietary beverage containing cellulose and vinegar as main components. More specifically, the present invention relates to a method for producing a dietary beverage containing mainly microbial cellulose and vinegar produced by fermentation of Acetobacter strains.
다수의 박테리아, 특히 아세토박터 속(genus)의 균주를 배양하면 초산과 함께 미생물 셀룰로오스를 얻을 수 있다. 전기 미생물 셀룰로오스는 세균 세포에 부착된 피브릴(fibril)형태로 세포 밖에서 생성되며, 피브릴은 셀룰로오스와 세포의 혼합물인 펠리클(pellicle)의 형태로 형성된다(참조 : 영국특허 제2131701호).By cultivating a large number of bacteria, especially strains of the genus Acetobacter, microbial cellulose can be obtained with acetic acid. Electrical microbial cellulose is produced extracellularly in the form of fibrils attached to bacterial cells, and fibrils are formed in the form of pellicles, which are mixtures of cellulose and cells (British patent 2131701).
한편, 미생물 셀룰로오스 펠리클은 액체를 흡수하는 성질이 탁월하여 광범위한 의학적 용도로 사용할 수 있으며, 영국특허 제2131701호에서는 흡수용 패드로서의 사용을 개시한 바 있다. 이와 같은 의학적 용도로는 정치 배양물(static culture)에서 제조된 펠리클을 직접 사용할 수 있으나, 미생물 셀룰로오스가 비의학적 용도로 사용될 경우에는 전기 펠리클을 보다 작은 조각들로 분쇄하여 사용하기도 한다.On the other hand, the microbial cellulose pellicle is excellent in absorbing the liquid can be used for a wide range of medical applications, British Patent No. 2131701 has been disclosed as a pad for absorption. For such medical purposes, pellicles prepared in static culture may be used directly, but when microbial cellulose is used for non-medical purposes, electric pellicles may be crushed into smaller pieces.
일반적으로, 미생물 셀룰로오스는 세포외 다당류로 간주할 수 있다. 이러한 다당류는 회분식 또는 연속식 공정으로 제조할 경우, 예컨대 질소나인 제공원과 같은 다른 영양소에 의해 제한을 받는 조건하에서 배지내에 탄소원을 실질적으로 과잉상태로 공존시키면서 제조한다.In general, microbial cellulose can be regarded as extracellular polysaccharides. Such polysaccharides, when prepared in a batch or continuous process, are prepared with substantially excess coexistence of a carbon source in the medium under conditions limited by other nutrients, such as nitrogenine sources.
세포외 미생물 셀룰로오스를 제조할 수 있는 적절한 균주로는, 예컨대 아세토박터 속에 속하는 균주인 아세토박터 크실리눔(Acetobacter xylinum)이 이용되나, 아세토박터 오르리안스(Acetobacter orleanse)나 아세토박터 아세티(Acetobacter aceti)등도 이용할 수 있다.As a suitable strain for producing extracellular microbial cellulose, for example, acetobacter xylinum, a strain belonging to the genus Acetobacter is used, but acetobacter orleanse or Acetobacter aceti is used. ) Can also be used.
특히, 탄소원으로서, 코코넛(coconut milk) 등을 이용하여 정치배양 조건에서 생산된 미생물 셀룰로오스는 나타 데 코코(Nata de Coco)'라는 이름으로 불리는데, 나타 데 코코는 전술한 코코넛 이외에도 파인애플, 토마토, 또는 당밀 등을 탄소원으로 하여 제조될 수 있으며, 이러한 탄소원의 종류에 따라 제조된 미생물 셀룰로오스는 '나타 데 피나(Nata de Pina)'또는 '나타데 토마토(Nata de Tomato)'등으로 불리기도 한다.In particular, as a carbon source, microbial cellulose produced under political culture conditions using coconut milk, etc., is referred to as Nata de Coco. Molasses can be produced as a carbon source, and the microbial cellulose produced according to the type of carbon source is also referred to as 'Nata de Pina' or 'Nata de Tomato'.
한편, 식초는 종래에는 주로 조미료의 한 종류로서 취급되어 왔으나, 최근에 이르러서는 식용촉진, 피로회복, 숙취예방, 혈압상승억제, 지방분해, 비만 및 체질개선 등 여러 가지 건강에 유익한 기능이 있는 것으로 확인되어, 식이요법에 널리 사용되고 있다.On the other hand, vinegar has conventionally been mainly treated as a kind of seasoning, but in recent years, it has various health-friendly functions such as edible promotion, fatigue recovery, hangover prevention, blood pressure suppression, lipolysis, obesity and constitution improvement. It has been confirmed and widely used in diet.
본 발명의 발명자들은 상술한 미생물 셀룰로오스를 이용하여 식이음료를 제조하고자 예의 연구 노력한 결과, 아세토박터 균주의 발효에 의해 생산되는 미생물 셀룰로오스 및 초산을 주성분으로 이용하여 탁월한 식음감을 나타내는 식이음료를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.The inventors of the present invention, as a result of earnest research efforts to produce a dietary beverage using the above-mentioned microbial cellulose, it is possible to produce a dietary beverage showing excellent food and beverage by using microbial cellulose and acetic acid produced by the fermentation of acetobacter strain as a main component It was confirmed that the present invention, the present invention was completed.
결국, 본 발명의 주된 목적은 아세토박터의 발효에 의해 생산되는 미생물 셀룰로오스 및 식초를 주성분으로 하는 식이음료를 제조하는 방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing a dietary beverage based on microbial cellulose and vinegar produced by fermentation of acetobacter.
이하, 본 발명의 식이음료의 제조방법을 각 공정별로 나누어 설명하기로 한다.Hereinafter, the manufacturing method of the food beverage of the present invention will be described by dividing each step.
제1공정 : 미생물 셀룰로오스 및 초산의 제조Step 1: Preparation of Microbial Cellulose and Acetic Acid
배지 1L당 펩톤(옥소이드) 5g, 효모추출물(옥소이드) 5g, Na2HPO42.7g, 구연산 1.15g 및 클루코오스 20.0g이 포함된 배지(pH 6.0) 250㎖를 1L 플라스크에 넣고, 아세토박터(Acetobacter) 균주를 접종하여 28℃에서 7일간 정치 배양시킨다. 전기 배양물 5㎖를 상기 배지 조성물과 동일하되 글루코오스 농도가 2.5g/1인배지가 3L들어 있는 발효용 용기에 접종하고, 28℃, 500rpm의 교반조건에서 4일간 배양하여 초산 및 투명한 겔 상태의 미생물 셀룰로오스를 수득한다. 이때, 발명의 목적에 따라 전기 아세토박터 균주로서는 산도를 높이고자 할 경우에는 아세토박터 아세티(Acetobacter aceti)를, 미생물 셀룰로오스의 수율을 높이고자 할 경우에는 아세토박터 크실리눔(Acetobacter xylinum)을 배양할 수 있으며, 경우에 따라서는 이들 미생물을 혼합 배양하여 적절히 산도 및 미생물 셀룰로오스의 수율을 조절할 수 있다.1 ml flask contains 250 ml of peptone (oxoid), 5 g of yeast extract (oxoid), 2.7 g of Na 2 HPO 4 , 1.15 g of citric acid and 20.0 g of citric acid (pH 6.0) in a 1 L flask. The bacter (Acetobacter) strains were inoculated and incubated at 28 ° C. for 7 days. 5 ml of the above culture was inoculated into a fermentation vessel containing 3 liters of medium having a glucose concentration of 2.5 g / 1, and incubated for 4 days under agitation conditions at 28 ° C. and 500 rpm, followed by acetic acid and transparent gel microorganisms. Obtain cellulose. At this time, according to the purpose of the invention, the acetobacter strain is cultured to acetobacter aceti (Acetobacter aceti) to increase the acidity, to increase the yield of microbial cellulose acetobacter xylinum (Acetobacter xylinum) In some cases, by mixing and culturing these microorganisms, the acidity and yield of microbial cellulose can be appropriately adjusted.
제2공정 : 미생물 셀룰로오스의 절단 및 산도의 조절2nd step: cutting microbial cellulose and adjusting acidity
상기 제1공정에서 수득한 미생물 셀룰로오스를 가로, 세로 및 길이가 각각 0.1 내지 2㎝가 되도록 적절히 절단하고, 기호에 따라 적절한 산도를 유지하도록 생수를 가하고 충분히 교반한다, 이때, 생성된 초산의 산도가 약할 경우에는 절단된 미생물 셀룰로오스에 , 시판되는 식초를 첨가하여 산도를 조절할 수도 있다. 또한, 식품제조 분야에 통상적으로 사용되는 다양한 첨가물을 첨가할 수도 있는데, 예를 들면 생수를 대신하여 과일쥬스 등을 혼합하여 전기 산도와 동일하거나 유사한 산도를 나타내는 음료를 제조할 수도 있다.The microbial cellulose obtained in the first step is appropriately cut so that the length, length, and length are 0.1 to 2 cm, respectively, and bottled water is added and stirred sufficiently to maintain proper acidity according to the preference. If weak, the acidity can be adjusted by adding commercially available vinegar to the cut microbial cellulose. In addition, various additives commonly used in the food manufacturing field may be added. For example, fruit juice or the like may be mixed instead of bottled water to prepare a beverage having the same or similar acidity as the electric acidity.
제3공정 : 살균 및 포장공정Third Process: Sterilization and Packaging Process
상기 제2공정에서 수득한 미생물 셀룰로오스와 식초의 혼합물을 당업계의 통상적인 방법으로 살균(pasteurization)하고, 병, 팩 또는 비닐 포장재 등에 충전 및 밀봉시켜 최종적인 식이음료를 제조한다.The mixture of microbial cellulose and vinegar obtained in the second step is pasteurized by a conventional method in the art, and filled and sealed in a bottle, a pack, or a plastic packaging material to prepare a final food beverage.
본 발명의 방법으로 제조된 식이음료는 인체내에서 소화흡수가 되지 않는 섬유질 및 식초를 주성분으로 하기 때문에 저칼로리이면서도 식음감이 양호한 것인 바, 근래에 성인병의 주원인이 되는 비만의 증가되고 있는 추세임을 감안한다면, 이에 대한 식이요법에 본 발명의 식이음료를 다이어트 식품으로 사용하여도 소기의 효과를 거둘 수 있을 것으로 기대된다.The food and beverages prepared by the method of the present invention are low calorie and food and drink because of the main components of the fiber and vinegar, which is not digested and absorbed in the human body, the recent trend is increasing obesity is the main cause of adult diseases Considering this, it is expected that even if the dietary drink of the present invention is used as a diet food for this, the desired effect can be obtained.
이하, 본 발명을 실시예에 의하여 더욱 구체적으로 설명하고자한다. 이들 실시예는 오로지 본 발명을 구체적으로 설명하고자 하는 것으로, 이들 실시예는 오로지 본 발명의 범위가 제한되는 것이 아니라는 것은 당업계에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다. 특히, 본 발명의 취지에 따라 아세토박터 균주는 하기 실시예에 사용된 아세토박터 균주에 한하지 않고, 미생물 셀룰로오스 및 초산을 생산하는 기능을 가지는 모든 균주가 이용될 수 있으며, 본 발명은 이로부터 제조되는 미생물 셀룰로오스를 이용하는 식이음료의 제조방법 모두를 포함한다고 보아야 할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only intended to specifically describe the present invention, it will be apparent to those skilled in the art that these examples are not intended to limit the scope of the present invention. In particular, according to the spirit of the present invention, the acetobacter strain is not limited to the acetobacter strain used in the following examples, and all strains having a function of producing microbial cellulose and acetic acid may be used, and the present invention may be prepared therefrom. It should be seen that it includes all of the methods for producing a dietary beverage using microbial cellulose.
[실시예 1]Example 1
식이음료의 제조(Ⅰ)Preparation of Dietary Beverages (Ⅰ)
배지 1L당 펩톤(옥소이드) 5g, 효모추출물(옥소이드 5g, Na2HPO42.7g, 구연산 1.15g 및 글루코오스 20.0g이 포함된 배지 (pH 6.0) 250㎖를 1L 플라스크에 넣고 아세토박터 크실리눔(Acetobacter xylinum) ATCC 23769를 접종하여 28℃, 120rpm의 교반조건에서 2일간 정치배양시켰다. 전기 배양물 5㎖를 상기 배지 조성물과 동일하되 클루코오스 농도가 2.5g/1인 배지가 3L 들어있는 발효용 용기에 접종하고, 28℃, 500rpm의 교반조건하에서 약4일간 배양하여 약 3내지 4.5%(w/v)의 산도를 나타내는 초산 및 투명한 겔 상태의 미생물 셀룰로오스를 5.2g/L의 수율로 수득하였다. 전기에서 수득한 미생물 셀룰로오스를 기호에 따라 가로 0.2㎝, 세로 0.5㎝가 되도록 적절히 절단하였다.250 ml of peptone (oxoid) per 1 liter of medium, yeast extract (5 g of oxoid, 2.7 g of Na 2 HPO 4 , 1.15 g of citric acid, and 20.0 g of glucose (pH 6.0) were placed in a 1 L flask and placed into acetobacter xyl ATCC 23769 was inoculated and incubated for 2 days under agitation at 120 rpm at 28 ° C. 5 ml of the electric culture was the same as the above medium composition but containing 3 L of medium with a glucose concentration of 2.5 g / 1. Inoculated into a fermentation vessel and incubated under agitation conditions at 28 ° C. and 500 rpm for about 4 days to yield 5.2 g / L of microbial cellulose in acetic acid and transparent gel state having an acidity of about 3 to 4.5% (w / v). The microbial cellulose obtained above was cut | disconnected so that it might become 0.2 cm and 0.5 cm in length according to preference.
아울러, 생성된 식초에 생수를 가하여 0.5, 1, 2 및 3%(w/v)의 산도를 유지하도록 미생물 셀룰로오스 및 식초의 혼합물을 제조하였다.In addition, a mixture of microbial cellulose and vinegar was prepared by adding bottled water to the resulting vinegar to maintain acidity of 0.5, 1, 2 and 3% (w / v).
[실시예 2]Example 2
식이음료의 제조(Ⅱ)Preparation of Dietary Beverages (Ⅱ)
아세토박터 균주로서 아세토박터 아세티(Acetobacter aceti) NCIB 8747을 사용하는 것을 제외하고는, 실시예 1과 동일한 방법으로 식이음료를 제조하였다.A dietary beverage was prepared in the same manner as in Example 1, except that Acetobacter aceti NCIB 8747 was used as the acetobacter strain.
[실시예 3]Example 3
식이음료의 제조(Ⅲ)Preparation of Dietary Beverages (Ⅲ)
아세토박터 균주로서 아세토박터 오르리안스(Acetobacter orleanse) NCIB 12584를 사용하는 것을 제외하고는, 실시예 1과 동일한 방법으로 식이음료를 제조하였다.A dietary beverage was prepared in the same manner as in Example 1, except that Acetobacter orleanse NCIB 12584 was used as the acetobacter strain.
[실시예 4]Example 4
식이음료의 제조(Ⅳ)Preparation of Dietary Beverages (Ⅳ)
아세토박터 균주로서 아세토박터 크실리눔(Acetobacter xylinum)ATCC 23769 및 아세토박터 아세티(Acetobacter aceti) NCIB 8747을 사용하여 혼합 배양하는 것을 제외하고는, 실시예 1과 동일한 방법으로 식이음료를 제조하였다.A dietary beverage was prepared in the same manner as in Example 1, except that the cells were mixed and cultured using Acetobacter xylinum ATCC 23769 and Acetobacter aceti NCIB 8747 as an acetobacter strain.
적정 산도의 조사Investigation of titratable acidity
실시예 1 내지 4에서 각각 제조된 식이음료의 적정 산도를 정하기 위하여, 남자 12명 여자 9명의 총 21명의 성인을 대상으로 관능검사를 실시하였다(참조 : 표1 내지 표4).In order to determine the appropriate acidity of the food and beverages prepared in Examples 1 to 4, a total of 21 adults of 12 men and 9 women were subjected to sensory tests (see Tables 1 to 4).
표1 내지 4의 적정 산도조사 결과에서 보듯이, 식이음료의 제조에 이용되는 미생물에 관계없이 대부분의 식음자가 1.5% 산도에서 양호한 식음감을 느꼈으며, 2내지 3%(w/v)이상에서는 견딜 수 있는 수준의 식음감을 나타내었다. 따라서, 본 발명의 미생물 셀룰로오스 및 식초를 주성분으로 하는 식이음료의 적정 산도는 약1 내지 2%(w/v)인 것을 알 수 있었다.As shown in the results of titration pH of Tables 1 to 4, regardless of the microorganisms used in the preparation of food and beverages, most food drinkers felt good food at 1.5% acidity, and endured at 2 to 3% (w / v) or more. It showed a level of food. Therefore, it was found that the titratable acidity of the dietary beverage containing the microorganism cellulose and vinegar of the present invention is about 1 to 2% (w / v).
이상에서 상세히 설명하였듯이, 본 발명은 아세토박터 균주의 발효에 의해 생산되는 미생물 셀룰로오스 및 초산을 주성분으로 하여 탁월한 식음감을 나타내며 건강에도 유익한 식이음료를 제조하는 방법을 제공한다. 본 발명의 방법으로 제조된 식이음료는 인체내에서 소화흡수가 되지 않는 섬유질 및 식욕촉진, 피로회복, 숙취예방, 혈압상승억제, 지방분해, 비만 및 체질개선 등에 유익한 식초를 주성분으로 하기 때문에, 다이어트 식품 및 건강식품으로 유용하게 사용될 수 있을 것이다.As described in detail above, the present invention provides a method for producing a dietary beverage which is excellent in food and health by using microbial cellulose and acetic acid produced by fermentation of acetobacter strain as a main component. Since the dietary beverage prepared by the method of the present invention contains vinegar, which is beneficial for the fiber and appetite promotion, fatigue recovery, hangover prevention, blood pressure suppression, lipolysis, obesity and constitution improvement, which are not digested and absorbed in the human body, It may be usefully used as a food and health food.
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