KR100319377B1 - Preparation Method for Lactic Acid Bacterial Juice Using Vegetable and Oriental Medicine - Google Patents

Abstract

The present invention relates to a method for producing lactic acid fermented beverage using vegetable and herbal extracts and Lactobacillus plantarum ( ATCC 11542).

Lactic acid fermented beverages using vegetables and herbal extracts of the present invention and lactobacillus platarum are centrifuged and filtered with herbs, such as tomatoes, fresh vinegar, carrots, and ginseng, Angelica, Gobon, and raw sulfur, and then mixed with each other to make juice. After the addition of glucose, sugar, and oligosaccharides, the sugars are added, cultured with Lactobacillus platarum, fermented, and then the final sugar concentration is maintained at 55˚Brix, characterized in that it is prepared by the process of sterilization.

Lactic acid fermented beverage prepared according to the present invention is not only a palatial health drink in consideration of the taste of consumers with a high health interest, but also promotes the consumption of vegetables to increase the profits of vegetable-cultivated farmers, since the main ingredient is lactic acid fermented beverage produced by the human body Can also contribute.

Description

Preparation Method for Lactic Acid Bacterial Juice Using Vegetable and Oriental Medicine}

The present invention relates to a method for producing lactic acid fermented beverage using vegetable and herbal extracts and Lactobacillus plantarum ( ATCC 11542).

With the increasing interest in food quality and health-oriented food intake, the consumption of various fruits and vegetables is increasing rapidly, along with the increase in the intake of meat or milk.

Most vegetables are consumed in the fresh state, but in order to supply them during the off-season, fresh storage methods must be developed, but most vegetables cannot be stored for a limited period of time, and the storage cost is very burdensome. Therefore, a lot of efforts to preserve the nutritional properties and properties of vegetables by processing vegetables.

Vegetables are extremely watery due to the nature of their ingredients, and they are not widely used as beverages except tomatoes due to lack of sugar and acid and processed products are extremely limited.

Until now, natural drinks have been mainly made of fruit drinks. Fruits and mixed drinks or diluted drinks have been in line with consumer preferences. The first vegetable drink was tomato, but after that, carrot juice using carrots, enzymes, and chitosan was developed, accelerating the development of juice using vegetables.

Attempts to produce fermented beverages based on vegetables were carried out by inoculating fermented cucumbers with Lactobacillus plantarum and yeast, and then fermenting them with Daeschel.MA.Fleming.HP and McFeeters.RF: Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts.J. of food Sci. 53. 862 (1988), Liepe.HV and Junker.M.: Use of starter cultures for vegetable juice.Industrielle Obstund Gemuseverwertung. 68. 319 (1983 )) To test the possibility of Juus. In addition, inoculated with lactic acid bacteria in the carrot juice, and the starter (Deelen. W. Van: Preparation of carrot juice. Voedings middelentechnologie. 19. 11 (1986) [FSTA ABSTNO 8705H0082]) for lactic acid fermentation products When inoculated at 10 ⁵ -10 ⁶ cells / g Juus level, the pH dropped to 3.8-4.2 after 10-20 hours at 28 ° C, and stored at room temperature for 1 year by 85 ° C and 25 minutes sterilization (Afanas'eva VS.Kuznetsova.EN and Spirenkova.AM: Fermented vegetable juices.Pish Chevaya Promyshlennost'.USSR NO.22-23. (1992) [FSTA ABSTNO: 9310H0082]. At this time, celery, tomato, hot pepper, and the like were obtained. In addition, the experiments inoculated with L. plantarum and L. pentosus in white cabbage juice were carried out by the Gerschner.K. And ltammes.WP: Microbio logical removal of nitrate. Flussiges Obst. 58. 236 (1991) [FSAT ABSTNO: 9202J0041]) added skim milk in carrot juice to Bifidobacterium bifidum. As a result, Misra (Misra. AR and Kuila. RK: Stimulation of lactic acid production in B. bifidum based fermente milks. Asian Journal of Dairy Research. 8. 160 (1989)) yielded good results. Chung-Tsuen Huang. Chit-Kuang Chiu and Hung Chao Lee: Mixed culture fermentation of mustard juice with lactic acid bacteria and a yeast.J. Of the Chinese Agri.Chem Society.31 (1993) [FSTA ABSTNO: 9404J0156]), fermented black carrot beverage (Sethi. V.: Lactic fermentation of black carrot juice ofr spiced bekerage.Indian Food Packer. 44. 7 (1990)), Okra juice ( Kotzekidou.P. And Roukas.P.: Fermentation Characteristics of lactobacilli in okra (Hibicus esculentus) juice.J. Of Food Sci . 52. 487 (1987)) In the case of No. 42-1469, tomato juice was neutralized to pH 7 and lactic acid fermented. Japanese Laid-Open Patent Application No. 57-138370 adds Lactobacillus brevis to tomato juice, and this is carried out for 1 to 3 days at a temperature of 15 to 30 ° C. Lactic acid fermented beverages have been proposed.

The present invention is made of juices of herbs such as tomatoes, fresh vinegar, carrots and herbal medicines such as ginseng, Angelica, Gobon, raw fish, and mixed with each other and then sweetened with glucose, sugar, oligosaccharides and Lactobacillus plantarum ( Lactobacillus plantarum, ATCC 11542), fermented and maintained with a final sugar concentration of 55˚Brix and sterilized to produce lactic acid beverages containing vegetables and herbs that are beneficial to the human body. We want to develop

The manufacturing process of the lactic acid fermented beverage using the vegetable and herbal medicine juice of the present invention and Lactobacillus plantarum (ATCC 11542) is as follows. First, vegetables are tomatoes, fresh vinegar, carrots, and as a herbal medicine ginseng, Angelica, Gobon or raw turmeric using each of them juice and centrifuged at 2,000-3,000rpm for 8-12 minutes, filtered to make a clarification solution and mixing process and; Sweetening them to 25-27 Brix suitable for lactic acid bacteria fermentation using glucose, sugar and oligosaccharides; Inoculating Lactobacillus platarum, incubating at 36 to 37.5 ° C. for 24 to 30 hours, then fermenting the resulting sugar to 53 to 57 ° Brix; In order to improve shelf life, it consists of a sterilization process for 8 to 12 minutes at 80 to 90 ℃.

On the other hand, the amount of the vegetables and herbs are used tomatoes 46.77 ~ 50.30 parts by weight, fresh vinegar 13.83 ~ 14.73 parts by weight, carrots 8.10 ~ 8.67 parts by weight, and as herbs, ginseng 1.69 ~ 3.50 parts by weight, 2.98 parts by weight, Angelica 2.98 ~ 3.07 parts by weight of fruit, 49.88 parts of apple, 49.88 parts of citrus fruit, 49.03 parts of cabbage, 47.03 parts of cucumber or 47.23 parts of cucumber, 1.48-1.57 parts of glucose, and 3: 1 of sugar and oligosaccharide, 18.25 to 27.67 Parts by weight may be used.

Hereinafter, the present invention will be described by the following examples. However, the technical scope of the present invention is not limited by these.

Example 1 Combination of Vegetables and Herbal Juice Extracts

Tomatoes, apples, citrus fruits, Chinese cabbage, cucumbers, fresh vinegar, and carrots are freshly squeezed with a juicer (angel life), and then juiced at 85 ° C. And filtered through filter paper (whatman NDI). Chinese herbal medicines, Dangdang-Gui, Tog-Dang-Gui, and ginseng dried products were pulverized and then doubled with water and treated in the same way as vegetables to obtain juice, and then mixed 1: 1 with vegetable juice. Then, sugar and isomalto oligosaccharides (Sewon), which are distributed as commodities, are mixed in a ratio of 3: 1 and glucose is added to the vegetable and herbal medicine juice mixtures at 27 ° briquettes to maintain the sweetness for lactic acid fermentation. Sugar content was maintained. The composition and the amount of use used above are summarized in Table 1 below.

Table 1. Combination ratio of vegetable juice and herbal medicine juice (parts by weight)

Ingredient A B C D E F G H tomato 47.23 - - - - 50.00 50.30 50.30 Apple - - - - 49.88 - - - Tangerines - - - 49.88 - - - - cabbage - - 49.03 - - - - - cucumber - 47.23 - - - - - - Sinseoncho 13.83 13.83 14.36 14.60 14.60 14.56 14.73 14.73 carrot 8.10 8.10 8.41 8.59 8.59 8.58 8.67 8.67 Ginseng 1.69 1.69 1.75 1.76 1.76 1.78 3.50 3.50 Glucose 1.48 1.48 1.54 1.55 1.55 1.56 1.57 1.57 Sugar: oligosaccharides (3: 1) 27.67 27.67 24.91 23.62 23.62 20.45 18.25 18.25 One ear - - - - - 3.07 2.98 - A donkey - - - - - - - 2.98 Sum 100 100 100 100 100 100 100 100

<Example 2>

Among the components of Table 1 of Example 1, 2.98 parts by weight of a type A combination and a donkey, 1.18 to 3.07 parts by weight of lanching, 2.98 parts by weight of bone, 1.77 to 2.98 parts by weight of lanching, and 2.90 to 2.98 parts of raw sulfur. 2.98 parts by weight of blanched raw sulfur, orange flavor, strawberry flavor, lemon flavor (Seoul flavor) using vegetables and herbal medicine juice solution in the same manner as in Example 1, and mixed them 1: 1 to lactic acid Lactobacillus plantarum (ATC 11542), a fermentation bacterium, was added thereto, fermented at 37 ° C. for 24 hours, and lactose fermented beverage prepared by adjusting sugar to 55 ° B. using glucose, sugar, and oligosaccharides was prepared. The amount of vegetables, herbs, and sugars used in the above are summarized in Table 2 below.

Table 2. Combination ratio of vegetables and juice

Division I J K L M N (G1) <G2> [G3] (J1) <J2> [J3] (L1) <L2> [L3] tomato 50.00 50.30 50.30 50.30 50.30 46.77 50.30 50.30 50.30 Sinseoncho 14.56 14.73 14.73 14.73 14.73 14.52 14.23 14.23 14.23 carrot 8.58 8.67 8.67 8.67 8.67 8.57 8.67 8.67 8.67 Ginseng 1.78 3.50 3.50 3.50 3.50 3.46 3.50 3.50 3.50 Glucose 1.56 1.57 1.57 1.57 1.57 1.55 1.57 1.57 1.57 Sugar (3): Oligosaccharides (1) 20.45 18.25 18.25 18.25 18.25 19.28 18.25 18.25 18.25 One ear - - - - - - 2.98 - - Party Ears 3.07 - - - - 1.18 - - - And seen - 2.98 - - - - - 2.98 - Blancing - - 2.98 - - 1.77 - - - Living - - - 2.98 - 2.90 - - 2.98 Branching - - - - 2.98 - - - - Orange flavor - - - - - - (*) (*) (*) Strawberry flavor - - - - - - <*> <*> <*> Lemon scent - - - - - - [*] [*] [*] Sum 100 100 100 100 100 100 100 100 100

* : The fragrance was diluted with 30 ml of undiluted solution to 100 ml of mineral water and 0.01% of each spices was added to it.

<Test Example 1> Sensory test

Vegetables and herbal medicine juice of the combination of D, F, H of Example 1 was prepared by lactic acid beverages containing vegetables and herbal medicine juice by the method of Example 2 and vegetables of all combinations except the I combination of Example 2 And lactic acid fermented beverages, including the herbal extracts, were diluted with 100 ml of mineral water in 30 ml of the stock solution. If each item was to be evaluated from 1 to 10 points, the score of each agent was divided by the total number of agents, and the average score is summarized in Table 3 below.

Table 3. Sensory Evaluation of Lactic Acid Fermented Beverages Using Vegetables and Herbs

division Sensory check flavor incense color Synthesis D 4.3 4.8 6.2 4.7 F 5.2 5.3 5.6 5.2 H 4.2 5.0 5.3 4.7 J 5.2 5.2 5.3 5.3 K 3.7 5.3 5.0 4.2 L 5.2 5.2 6.8 5.3 M 4.8 4.7 6.2 5.6 N 6.2 6.0 6.2 6.4 G1 5.2 5.9 5.7 5.8 G2 6.0 6.3 6.1 6.4 G3 5.3 5.6 6.0 5.7 J1 4.7 5.3 5.2 4.8 J2 5.2 4.7 5.3 5.2 J3 4.7 5.0 5.3 5.0 L1 4.5 5.3 3.8 4.3 L2 4.2 5.3 4.3 4.3 L3 4.5 4.7 4.3 4.7

In Table 3, the L, M, and N combinations were generally added with raw sulfur, and received a good evaluation in color. Overall, the N combination obtained the best score in taste, aroma, and color.

<Test Example 2> Changes during storage of fermented beverages prepared with N-type combination

In order to evaluate the storage stability of the fermented beverage prepared by the best N combination in Test Example 1, the temperature was kept constant at 5 ° C., 15 ° C., and 25 ° C., respectively, and stored for 7, 14, 21, 28, and 35 days. After changing the pH, acidity, sugar content and the number of bacteria of the Lactobacillus platarum was measured and the results are shown in Tables 4, 5 and 6, respectively.

PH was measured using Orion SA 520 model pH meter (acid), and acidity was adjusted to lactic acid by titration with 0.1 N sodium hydroxide (NaOH). The total bacterial count of Bacillus platarum was counted by a Pouring Culture Method using a Plate Count Agar.

Table 4. Test during storage of fermented beverage prepared by N-type combination at 5 ℃

Analysis item Storage period (days) 0 7 14 21 28 35 pH 3.78 3.82 3.83 3.84 3.83 3.78 Acidity (% lactic acid) 0.68 0.66 0.66 0.63 0.60 0.63 Brix 54.0 54.4 54.6 54.4 54.6 54.6 Total bacteria 8.6 × 10 ⁸ NA NA 5.0 × 10 ⁴ NA NA

NA: No counting

Table 5. 15 ℃ Storage Test of Fermented Beverages Prepared by Type N Combination

Analysis item Storage period (days) 0 7 14 21 28 35 pH 3.78 3.67 3.71 3.72 3.61 3.61 Acidity (% lactic acid) 0.68 0.72 0.70 0.72 0.72 0.72 Brix 54.0 54.0 54.0 54.2 54.2 54.2 Total bacteria 8.6 × 10 ⁸ NA NA 1.56 × 10 ⁴ NA 5.3 × 10 ⁶

NA: No counting

Table 6.Storage Test at 25 ℃ for Fermented Beverages Prepared by Type N Combination

Analysis item Storage period (days) 0 7 14 21 28 35 pH 3.78 3.53 3.52 3.51 3.50 3.45 Acidity (% lactic acid) 0.68 0.54 0.86 0.10 0.91 0.99 Brix 54.0 54.0 54.4 54.2 54.2 54.4 Total bacteria 8.6 × 10 ⁸ NA NA 5.0 × 10 ⁷ NA 7.2 × 10 ⁵

NA: No counting

In Table 4, the production of lactic acid is inhibited at 5 ° C. storage and the pH change is insignificant, but the total number of bacteria is greatly reduced. This decrease in bacteria is believed to be due to the high concentration of sugar and acid produced. On the other hand, as the storage temperature increases, the acid increases and accordingly, the pH change is also detected, but the decrease in the number of bacteria occurs at all the storage temperatures. Eventually, even though the lactic acid fermented beverages using vegetables and herbal extracts are kept at low temperatures, the decrease in the number of bacteria continues and changes in beverages continue. Therefore, in order to distribute high-sugar fermented beverages at room temperature, appropriate quality homogenization and sterilization measures are required.

<Test Example 3>

In order to improve the shelf life of the lactic acid fermented beverages, l-type combination vegetables and herbal extracts were prepared according to the method of Example 2, and the lactic acid fermented beverages were prepared and sterilized at 895 ° C for 10 minutes, and then maintained at 25 ° C. The pH, acidity, and sugar content were measured by the method mentioned in Test Example 2 for each storage period of 0, 7, 14, 21, 28, and 35 days, and the results are shown in Table 7 below.

Table 7. Test of Sterilized Fermented Beverage at 25 ℃ Storage

Analysis item Storage period (days) 0 7 14 21 28 35 pH 3.82 3.74 3.77 3.83 3.78 3.81 Acidity (% lactic acid) 0.63 0.63 0.62 0.63 0.62 0.63 Brix 54.8 54.2 54.4 54.2 54.4 54.4

As shown in Table 7 above, the lactic acid fermented beverage sterilized at 85 ° C. for 10 minutes showed no significant change in initial pH, acidity and sugar even during storage at 25 ° C. for 35 days, indicating that the proliferated microorganisms and related enzymes were almost destroyed. Can be. Therefore, it seems that there is no problem in circulating the lactic acid fermented beverage at room temperature under this sterilization condition.

The lactic acid fermented beverages prepared by the vegetables and herbal medicine juice and Lactobacillus platarum prepared by the present invention can be used not only for health promotion and disease prevention by vegetables and herbal nutrients, but also to promote the consumption of vegetables. It can also contribute to growing farms and imports.

Claims (2)

In the method for producing lactic acid fermented beverages using vegetables and herbal extracts and Lactobacillus plantarum (ATCC 11542), vegetables are 46.77 to 50.33 parts of tomato, 14.23 to 14..73 parts of fresh vinegar, 8.58 to 8.67 weight of carrot And the extracts were extracted using 1.78 to 3.50 parts by weight of ginseng, 2.98 parts by weight, Angelica 2.98 parts by weight, or 2.98 parts by weight of raw liquor, and centrifuged at 2,000 to 3,000 rpm for 8 to 12 minutes. Making a liquid; 18.25 to 20.45 parts by weight of glucose, 1.55 to 1.57 parts by weight, and a mixture of sugar and oligosaccharide in a 3: 1 weighting step to add 25 to 27 brix suitable for lactic acid bacteria fermentation; Inoculating Lactobacillus platarum and incubating at 36 to 37.5 ° C. for 24 to 30 hours to form a final sugar concentration of 53 to 57 ° Brix; A method for producing lactic acid fermented beverages using vegetables and herbs, characterized in that it comprises a step of sterilizing at 80-90 ° C. for 8-12 minutes. delete