KR100395432B1 - Honey beverage and method for manufacturing it - Google Patents
Honey beverage and method for manufacturing it Download PDFInfo
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- KR100395432B1 KR100395432B1 KR10-2002-0066687A KR20020066687A KR100395432B1 KR 100395432 B1 KR100395432 B1 KR 100395432B1 KR 20020066687 A KR20020066687 A KR 20020066687A KR 100395432 B1 KR100395432 B1 KR 100395432B1
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- honey
- lactic acid
- bacteria
- drink
- fermentation
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- 235000012907 honey Nutrition 0.000 title claims abstract description 117
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims description 6
- 235000013361 beverage Nutrition 0.000 title abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 84
- 239000004310 lactic acid Substances 0.000 claims abstract description 42
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 238000010790 dilution Methods 0.000 claims abstract description 4
- 239000012895 dilution Substances 0.000 claims abstract description 4
- 239000003085 diluting agent Substances 0.000 claims abstract 2
- 239000000243 solution Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000014036 Castanea Nutrition 0.000 claims description 4
- 241001070941 Castanea Species 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 230000015271 coagulation Effects 0.000 claims description 4
- 238000005345 coagulation Methods 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 238000009833 condensation Methods 0.000 abstract description 2
- 230000005494 condensation Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019985 fermented beverage Nutrition 0.000 description 7
- 238000009341 apiculture Methods 0.000 description 5
- 241000186660 Lactobacillus Species 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 3
- 235000003140 Panax quinquefolius Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000008434 ginseng Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 238000004383 yellowing Methods 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000017788 Cydonia oblonga Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 carboxylic acid phosphate Chemical class 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
Classifications
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
본 발명은 벌꿀 음료 및 그 제조 방법에 관한 것으로, 천연벌꿀이 갖고 있는 특유의 맛과 향을 보존하면서 천연 벌꿀보다 맛을 더 좋게 하고, 면역강화기능을 부여함으로써 벌꿀의 소비를 촉진시키고, 건강을 증진시킬 수 있도록 함을 목적으로 한다.The present invention relates to a honey drink and a method of manufacturing the same, while preserving the unique taste and aroma of natural honey, while making the taste better than natural honey, by imparting an immune strengthening function to promote the consumption of honey, health It is intended to be able to promote.
개시된 본 발명에 따른 벌꿀 음료는, 벌꿀 희석액에 젖산균 시디-02균이 접종되어 제조된다. 본 발명에 따른 벌꿀 음료 제조 방법은, 천연벌꿀을 8~15브릭스로 희석하여 살균/냉각하는 벌꿀액 제조 단계와; 상기 벌꿀액 제조 단계에 의해 제조되는 벌꿀액에 젖산균 시디-02균을 접종하여 이를 35℃에서 3일 배양하여 젖산발효시키는 발효단계와; 상기 발효단계에서 제조된 발효액의 젖산농도가 3%되면 0~4℃에서 7일간 냉장보관하여 숙성과 균체의 응과를 유도하고, 이 중 상층부의 액을 분리하여 용기에 주입하고 85℃에서 1시간 살균하여 완성하는 단계를 포함하여 이루어진다. 상기 발효단계에서 발효된 발효액에 구연산 등을 소량 첨가하는 단계를 더 포함하여 이루어질 수도 있다.The honey beverage according to the present invention is prepared by inoculating lactic acid bacteria CD-02 bacteria in a honey diluent. Honey drink manufacturing method according to the present invention, the honey honey dilution to 8 ~ 15 brix to sterilize / cool the honey liquid production step; A fermentation step of inoculating lactic acid bacteria CD-02 bacteria into the honey liquid prepared by the honey liquid manufacturing step and culturing the same at 35 ° C. for 3 days to ferment the lactic acid; When the lactic acid concentration of the fermentation broth prepared in the fermentation step is 3%, it is kept refrigerated at 0-4 ° C. for 7 days to induce condensation of aging cells and cells, and the liquid of the upper layer is separated and injected into a container at 1 ° C. at 85 ° C. Time sterilization is completed. It may further comprise the step of adding a small amount of citric acid and the like to the fermentation broth fermented in the fermentation step.
Description
본 발명은 벌꿀 음료 및 그 제조 방법에 관한 것으로, 더욱 상세하게는 토종벌꿀을 가공하여 맛을 좋게 함과 아울러, 특유의 향기가 나도록 하고, 면역강화기능을 부여함으로써 벌꿀 음료의 소비를 촉진시켜 양봉산업을 활성화시키고, 건강증진을 도모할 수 있도록 한 벌꿀 음료 및 그 제조 방법에 관한 것이다.벌꿀은 풍부한 영양과 효능에 의해 어린이, 노인 환자 등 허약 체질의 보양식, 운동 전후 땀 흘린 뒤의 갈증 해소용, 여행자, 운전기사 등의 휴대용 음료 등 널리 보급되고 있다.천연 토종꿀의 경우 그 맛이 너무 강하고, 구입이 쉽지 않기 때문에 근래에는 꿀을 가공하여 거부감없이 쉽게 마실 수 있는 벌꿀 음료들이 출시되고 있다.이처럼 벌꿀을 이용한 제안으로 다음과 같은 기술이 있다.(1) 국내공개특허 제1998-82078호로 제안된 건강 음료. 이 건강 음료는 생약제 추출액, 간장과 벌꿀을 혼합하여 제조한 발효제와 생수를 혼합하여 섭씨 25∼30℃의 온도에서 발효시킨 건강음료로서, 특정균에 의한 발효음료가 아니라 자연발효관여균에 의한 복합균주 발효로 이루어진 것이다.(2) 국내특허등록 제299707호로 보건음료의 제조방법 및 그 음료가 제안된 바 있다. 이 보건음료는 식수에 인삼, 도라지, 모과, 진피, 생강 추출액을 배의 속살에 넣고 벌꿀 10~50g을 넣어 가열한 황토방에 두었다가 압착하여 만든 일종의 추출음료로서 비발효 벌꿀음료이다.(3) 국내특허등록 제28613호로 인삼 벌꿀 제조 방법이 있다. 이 방법은 인삼과 벌꿀을 혼합한 당절임의 일종이다.The present invention relates to a honey drink and a manufacturing method thereof, and more particularly, to improve the taste by processing native honey, and to have a unique scent, and to enhance the consumption of honey drink by imparting an immune enhancing function, beekeeping The present invention relates to a honey drink and a method for producing the honey drink, which can be used to activate the industry and promote health.The honey is rich in nutrition and efficacy to relieve the thirst after sweating before and after exercise, and to preserve weaknesses of children and the elderly. It is widely used in portable beverages such as travelers, drivers, etc. Natural honey has a strong taste and is not easy to buy. Recently, honey drinks are processed that can be easily drunk without objection. As a proposal using honey, there are the following technologies. (1) Health drink proposed by Korean Laid-open Patent No. 1998-82078. This health drink is a health drink fermented at a temperature of 25 to 30 degrees Celsius by mixing fermentation agent and bottled water prepared by mixing herbal medicine extract, soy sauce and honey. (2) Korean patent registration No. 299707 has been proposed a method for producing health drinks and beverages thereof. This health drink is a non-fermented honey drink made by squeezing ginseng, bellflower, quince, dermis and ginger extract into drinking water and putting 10-50g of honey in a heated loess. Patent registration No. 28613 has a manufacturing method of ginseng honey. This method is a kind of sugar pickled with ginseng and honey.
이러한 종래 벌꿀 음료는, 벌꿀만을 탄소원으로 이용하는 발효는 찾기 어렵고 벌꿀과 식물추출물 혼합액을 이용한 발효음료들로서, 단순한 자연발효에 의존하여 관여균들이 복잡한 복합균이며, 이들 균주의 생성산물 또한 복잡하고 일관성이 없어 제조되는 발효음료의 품성이 일정한 성상을 유지하기 어렵고, 제조되는 시기와 조건에 따라 맛의 변화가 심하여 제조되는 음료의 품질관리에 상당한 어려움이 있다.Such honey drink is a fermented beverage using only honey as a carbon source and fermented beverages using a mixture of honey and plant extracts, and complex bacteria are involved in complex organisms depending on simple natural fermentation, and the products of these strains are complex and inconsistent. It is difficult to maintain the constant properties of the fermented beverage is produced, and there is a significant difficulty in quality control of the beverage produced due to the severe change in taste depending on the time and conditions of manufacture.
본 발명은 전술한 문제점을 해결하기 위한 것으로, 벌꿀을 기질로하는 생육적응력과 젖산생성능력이 우수한 야생 젖산균을 이용하여 발효 음료의 품성을 일정하게 하고, 제조 시기, 장소 등에 따라 맛이 다르지 않도록 한 벌꿀 음료 및 그 제조 방법을 제공하려는데 그 목적이 있다.그리고, 본 발명의 다른 목적은 벌꿀의 특유한 맛과 향을 손상시키지 않으면서 벌꿀음료의 강하고 순화되지 않은 향과 맛을 순화하여 벌꿀의 독특한 품성과 조화되는 음료를 제공함으로써 전통 양봉상업의 경쟁력 강화와 새로운 발전을 도모하려는데 있다.The present invention is to solve the above problems, by using the wild lactic acid bacteria excellent in growth adaptability and lactic acid production ability of honey as a substrate to ensure the character of the fermented beverage, so that the taste does not vary depending on the production time, place, etc. It is an object of the present invention to provide a honey drink and a method for producing the same. Another object of the present invention is to refine the strong and unpurified aroma and taste of honey drink without impairing the unique taste and aroma of honey, thereby providing a unique characteristic of honey. It aims to strengthen the competitiveness of traditional beekeepers and develop new ones by providing beverages in harmony with them.
도 1은 본 발명에 따른 벌꿀 음료의 제품사진.도 2는 본 발명에 따른 벌꿀 음료 제조 공정도.1 is a product picture of a honey drink according to the present invention. Figure 2 is a honey drink manufacturing process according to the present invention.
전술한 목적을 달성하기 위한 본 발명에 따른 벌꿀 음료는, 벌꿀 희석액에 젖산균 시디-02균이 접종되어 발효된 것을 특징으로 한다.상기 벌꿀 희석액과 젖산균 시디-02에 구연산 구연산과, 살균수에 건조된 감초, 계피, 밤 및 구절초를 넣고 열탕하여 제조한 맛성분 추출액이 더 첨가되어 제조될 수 있다.그리고, 본 발명에 따른 벌꿀 음료 제조 방법은, 천연벌꿀을 8~15브릭스로 희석하여 살균하고 냉각하는 벌꿀액 제조단계와; 상기 벌꿀액 제조단계에 의해 제조되는 벌꿀액에 젖산균 시디-02균을 접종하고, 이를 35℃에서 3일 배양하여 젖산발효시키는 단계와; 그리고, 상기 발효단계에서 제조되는 발효액을 0~4℃에서 7일간 냉장보관하여 숙성과 균체의 응괴를 유도하고, 이 중 상층부의 액을 분리한 후, 85℃에서 1시간 살균하여 완성하는 벌꿀 음료 완성단계를 포함하여 이루어진 것을 특징으로 한다.본 발명의 특징 및 이점들은 첨부도면에 의거한 다음의 상세한 설명으로 더욱 명백해질 것이다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.본 발명에 따른 벌꿀 음료는, 토종 벌꿀이 발효되어 제조된 것으로, 토종 벌꿀의 발효시 발효균의 종류에 따라 벌꿀 음료의 맛 등 품성이 달라진다.본 발명에 따른 벌꿀 음료는 토종 벌꿀의 특유한 맛과 향기를 살리면서 토종 벌꿀과 조화를 이루어 새로운 맛과 향기가 날 수 있도록 균주로 야생에서 분리한 젖산균(락토바실러스 시디-02)를 이용하여 가장 효율적인 젖산발효조건으로 벌꿀의 특유한 향과 맛을 유지하면서 젖산의 풍미와 발효음료의 특정 발효취를 갖는 조화로운 맛이 나도록 제조된다.젖산균 시디-02는, 야생식물의 잎과 꽃을 수집하여 대략 0.9%의 살균식염수에 현탁하여 30분간 두었다가 락토바실러스 엠알에스 부로스(Lactobacillus MRS broth) 한천배지에 0.1㎖를 접종하고 배양하면서 배지를 황변시키는 집락을 모아 10브릭스의 벌꿀액에 접종하고 배양하면서 젖산생성량과 발효취를 비교하면서 분리균 150여종 중 가장 유용한 것으로 판명된 분리번호 시디-02(CD-02)번의 분리균이다.본 발명에 따른 벌꿀 음료는, 8~15 브릭스로 조정된 토종벌꿀에 젖산균 시디-02가 접종되어 발효될 수 있다.더불어, 본 발명에 따른 토종 벌꿀 음료는, 구연산과 맛 성분 추출물이 더 첨가될 수 있다. 맛 성분 추출물은 살균수 1ℓ에 건조중량으로 감초 3g, 계피 5g, 건조밤 10g과 구절초 2g을 넣고 열탕추출하여 여과하여 제조된 것일 수 있다.이렇게 되면, 첨가물에 따라 색다른 맛을 낼 수 있는 여러 종류의 벌꿀 음료를 제조할 수 있다.이하, 도 2를 참조하여 본 발명에 따른 벌꿀 음료 제조 방법을 설명하기로 한다.(S10) 천연벌꿀을 이용하여 벌꿀액을 제조한다. 천연벌꿀을 희석하여 8~15브릭스, 바람직하게 10브릭스로 조정하여 이를 살균한 후 냉각하여 벌꿀액을 제조한다.(S20) 벌꿀액을 발효시켜 벌꿀 발효액을 제조한다. 상기 (S10) 단계에서 제조된 벌꿀액에 젖산균 시디-02균을 접종하여 벌꿀액을 발효시켜 벌꿀 발효액을 제조할 수 있다(S30) 벌꿀 음료를 완성한다. 상기 (S20) 단계에서 제조된 벌꿀 발효액의 젖산농도가 대략 3%되면 이를 냉장하여 숙성과 균체의 응과를 유도하고, 이 발효액 중 상층부의 액을 분리하여 용기에 주입한 후 살균하여 벌꿀 음료를 완성할 수 있다.상기 (S10)~(S30) 공정을 거쳐 벌꿀 음료를 제조할 수 있으며, 여기에, 구연산, 맛 성분 추출물을 더 추가할 수 있다. 이렇게 되면, 첨가되는 추출물의 성분에 따라 완성된 벌꿀 음료가 다른 맛을 느끼게 하므로 다양한 종류의 벌꿀 음료를 제조할 수 있을 것이다.이하, 본 발명에 따른 벌꿀 음료 제조 방법을 좀 더 구체적으로 설명하기로 한다.Honey drink according to the present invention for achieving the above object is characterized in that the honey dilution inoculated and fermented with lactic acid bacteria Sidi-02 bacteria. The honey dilution and lactic acid bacteria CD-02 in citric acid and citric acid, and dried in sterile water The licorice, cinnamon, chestnuts and gujeolcho can be prepared by adding a flavor ingredient extract prepared by boiling water. And, the honey beverage manufacturing method according to the present invention, by diluting the natural honey to 8-15 briquettes and sterilized Cooling honey liquid manufacturing step; Inoculating lactic acid bacteria CD-02 bacteria into the honey liquid prepared by the honey solution manufacturing step, and culturing the same at 35 ° C. for 3 days to ferment the lactic acid; Then, the fermentation broth prepared in the fermentation step is refrigerated for 7 days at 0 ~ 4 ℃ to induce aging and coagulation of the cells, and after separating the liquid of the upper layer, the honey drink completed by sterilization for 1 hour at 85 ℃ The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. The honey drink according to the present invention is produced by fermenting native honey, and the characteristics of the honey drink, such as the taste of the honey drink, vary according to the type of fermentation bacteria when the native honey is fermented. Honey drink is the most efficient lactic acid fermentation condition using lactic acid bacteria (Lactobacillus CD-02) isolated from the wild as a strain to harmonize with the native honey and make new taste and aroma while utilizing the unique taste and aroma of native honey. It is formulated to have a harmonious taste with the flavor of lactic acid and the specific fermentation odor of fermented beverages while maintaining the unique aroma and taste of honey. C. Lactobacillus CD-02 collects the leaves and flowers of wild plants, suspends them in approximately 0.9% of sterile saline, and leaves them for 30 minutes. A colony of yellowing medium was collected and inoculated in 10 brix honey solution, and cultured to compare lactic acid production and fermentation odor. The honey drink according to the present invention may be fermented by inoculating lactic acid bacteria CD-02 to native honey adjusted to 8-15 brix. In addition, the native honey drink according to the present invention may be further added with citric acid and flavor component extracts. Can be. Taste component extract may be prepared by filtering hot water extract with 3 g of licorice, 5 g of cinnamon, 10 g of dried chestnut and 2 g of gujeolcho in 1 liter of sterilized water, followed by hot water extraction. The honey beverage can be prepared. Hereinafter, a method for preparing a honey beverage according to the present invention will be described with reference to FIG. 2. (S10) A honey liquid is prepared using natural honey. Diluting the natural honey to 8 to 15 brix, preferably 10 briquettes to sterilize it and then cooled to prepare a honey solution. (S20) Honey fermented to prepare a honey fermentation broth. By inoculating the lactic acid bacteria CD-02 bacteria into the honey solution prepared in the step (S10) to ferment the honey solution can be prepared honey fermentation broth (S30) to complete the honey drink. When the lactic acid concentration of the honey fermentation broth prepared in the step (S20) is approximately 3%, it is refrigerated to induce condensation of aging and microbial cells, and the liquid of the upper layer is separated from the fermentation broth, injected into a container, and sterilized by a honey drink. The honey drink can be prepared through the steps (S10) to (S30), and citric acid and flavor component extracts can be further added thereto. In this case, the finished honey drink according to the components of the extract to be added will feel different taste will be able to produce a variety of honey drinks. Hereinafter, the method for producing a honey drink according to the present invention will be described in more detail do.
< 실시예 1 >벌꿀젖산발효음료 제조Example 1 Preparation of Honey Lactic Acid Fermented Beverage
1. 젖산균 분리1.Isolation of Lactic Acid Bacteria
야생식물의 잎과 꽃을 수집하여 대략 0.9%의 살균식염수에 현탁하여 30분간 두었다가 락토바실러스 엠알에스 부로스(Lactobacillus MRS broth) 한천배지에 0.1㎖를 접종하고 배양하면서 배지를 황변시키는 집락을 모아 10브릭스의 벌꿀액에 접종하고 배양하면서 젖산생성량과 발효취를 비교하면서 가장 유용한 젖산균을 분리하였다. 분리균 150여종중 분리번호 시디-02(CD-02)번의 분리균이 가장 우수하였고 본 발명은 이를 젖산발효와 벌꿀발효음료 제조에 사용하였다.Collect leaves and flowers of wild plants, suspend them in approximately 0.9% of sterile saline, leave for 30 minutes, inoculate 0.1 ml into Lactobacillus MRS broth agar medium, and collect the yellowing colonies. The most useful lactic acid bacteria were isolated by inoculating brine's honey solution and comparing the amount of lactic acid production and fermentation odor. Among 150 isolates, the isolate No. CD-02 (CD-02) was the best isolate and the present invention was used for the production of lactic acid fermentation and honey fermentation beverage.
2. 분리균 시디-02의 밑배양(seed culture)2. Seed culture of isolated bacteria CD-02
분리균 시디-02균을 10브릭스의 벌꿀액에 접종하고 배양한 배양액을 재차 같은 방법으로 배양하여 시디-02 분리균의 활성을 강하게 하여 벌꿀젖산발효음료 제조에 이용하였다.The isolated bacteria CD-02 were inoculated into 10 brix honey solution, and the culture medium was cultured again in the same manner to enhance the activity of CD-02 bacteria and used to prepare the fermented honey lactic acid beverage.
3. 벌꿀젖산발효3. Honey Lactic Acid Fermentation
시디-02 분리균을 미리 배양하여 준비한 배양액 5% 액량을 10브릭스 벌꿀액에 접종하고 35℃에서 약 3일 배양하였다. 이때 벌꿀액은 천연 토종벌꿀을 살균한 증류수에 10브릭스가 되도록 녹이고 식염 0.5%, 카제인 1%, 인산제1카륨 0.5%를 각각 첨가하여 121℃에서 30분간 살균하고 실온으로 냉각하여 사용하였다.5% of the culture solution prepared by incubating the CD-02 isolate was previously inoculated into 10 brix honey solution and incubated at 35 ° C. for about 3 days. At this time, the honey liquid was dissolved in distilled water sterilized with native honey to 10 briquettes, and 0.5% salt, 1% casein and 0.5% carboxylic acid phosphate were respectively added, sterilized at 121 ° C. for 30 minutes, and cooled to room temperature.
4. 벌꿀젖산발효액의 살균 및 제품4. Sterilization and Products of Honey Lactic Acid Fermentation
상기 3의 과정에서 발효액의 젖산이 대략 3% 정도 생성되면 섭씨 0-4℃의 냉암소에 약 7일 정도 보관하면서 맛의 숙성과 젖산균의 응괴(凝塊)를 유도한 후 발효액의 상층부를 조용히 분리하여 적당한 용기에 주입하고 밀봉하여 섭씨 85℃의 열수 중에 1시간 살균하고 냉각하였다.When lactic acid in the fermentation broth is about 3% generated in the process of 3, the fermentation broth is kept in a cold dark place at 0-4 ° C. for about 7 days to induce the ripening of taste and the coagulation of lactic acid bacteria. Separated, poured into a suitable container, sealed, sterilized and cooled in hot water at 85 ℃ Celsius for 1 hour.
< 실시예 2 >상기 < 실시예 1 >에 의해 제조된 벌꿀 음료에 구연산 등의 맛 성분 추출물을 더 첨가한 가미벌꿀젖산발효음료 제조<Example 2> Preparation of kamika honey honey lactic acid fermented beverage further added flavor extracts such as citric acid to the honey beverage prepared in <Example 1>
1. 젖산균 분리1.Isolation of Lactic Acid Bacteria
야생식물의 잎과 꽃을 수집하여 0.9%의 살균식염수에 현탁하여 30분간 두었다가 락토바실러스 엠알에스 부로스(Lactobacillus MRS broth) 한천배지에 0.1㎖를 접종하고 배양하면서 배지를 환변시키는 집락을 모아 10브릭스의 벌꿀액에 접종하고 배양하면서 젖산생성량과 발효취를 비교하면서 가장 유용한 젖산균을 분리하였다. 분리균 150여종 중 분리번호 시디-02(CD-02)번의 분리균이 가장 우수하였고 본 발명은 이를 이용하여 젖산발효와 벌꿀발효음료생산에 이용하였다.Collect leaves and flowers of wild plants, suspend them in 0.9% sterile saline, leave for 30 minutes, inoculate 0.1 ml into Lactobacillus MRS broth agar medium, and incubate colonies that transform the medium while incubating. The most useful lactic acid bacteria were isolated while inoculating and culturing in the honey solution, comparing the lactic acid production and fermentation odor. Among the 150 isolates, the isolate No. CD-02 (CD-02) was the best isolate and the present invention was used to produce lactic acid fermentation and honey fermentation beverage.
2. 분리균 시디-02의 밑배양(seed culture)2. Seed culture of isolated bacteria CD-02
분리균 시디-02균을 10브릭스의 벌꿀액에 접종하고 배양한 배양액을 재차 같은 방법으로 배양하여 시디-02 분리균의 활성을 강하게 하여 벌꿀젖산발효음료 제조에 이용하였다.The isolated bacteria CD-02 were inoculated into 10 brix honey solution, and the culture medium was cultured again in the same manner to enhance the activity of CD-02 bacteria and used to prepare the fermented honey lactic acid beverage.
3. 벌꿀젖산발효3. Honey Lactic Acid Fermentation
시디-02 분리균을 미리 배양하여 준비한 배양액 5% 액량을 10브릭스 벌꿀액에 접종하고 35℃에서 약 3일간 배양하였다. 이때 벌꿀액은 천연 토종벌꿀을 살균한 증류수에 10브릭스가 되도록 녹이고 식염 0.5%, 카제인 1%, 인산제1카륨 0.5%를 첨가하여 121℃에서 약 30분간 살균하고 실온으로 냉각하여 사용하였다.5% of the culture solution prepared by incubating the CD-02 isolate was previously inoculated in 10 brix honey solution and incubated at 35 ° C. for about 3 days. At this time, the honey liquid was dissolved in distilled water sterilized with native honey to 10 briquettes, 0.5% salt, casein 1%, 0.5% carboxylic acid was added, sterilized at 121 ° C. for about 30 minutes, and cooled to room temperature.
4. 젖산의 조정 및 살균과 제품4. Adjustment and sterilization and product of lactic acid
상기 3의 과정에서 발효액의 젖산이 3% 정도 생성되면 섭씨 0-4℃의 냉암소에 약 7일 정도 보관하면서 맛의 숙성과 젖산균의 응괴(凝塊)을 유도한 후 발효액의 상층부를 조용히 분리하고 젖산을 4%가 되도록 첨가하고 맛성분 침출액 0.1%를 첨가하여 적당한 용기에 주입하고 밀봉하여 섭씨 85℃의 열수중에 1시간 살균하고 냉각하였다. 맛성분 침출액은 살균수 1ℓ에 건조중량으로 감초 3g, 계피 5g, 건조밤 10g과 구절초 2g을 넣고 열탕추출하여 여과하여 제조하였다.When lactic acid in the fermentation broth is generated about 3% in the process of 3, the fermentation broth is kept in a cold dark place at 0-4 ° C. for about 7 days to induce the ripening of taste and the coagulation of lactic acid bacteria. The lactic acid was added to 4%, 0.1% of the flavor leachate was added, poured into a suitable container, sealed, sterilized for 1 hour in 85 ° C hot water, and cooled. Taste component leaching solution was prepared by adding 1 g of sterilized water to 3 g of licorice, 5 g of cinnamon, 10 g of dried chestnut, and 2 g of gujeolcho, followed by hot water extraction.
이상에서 설명한 바와 같이, 본 발명에 따른 벌꿀 음료 및 그 제조 방법에 의하면, 천연벌꿀에서 느끼는 강한 맛과 향에 의한 거부감이 없어지고, 천연벌꿀을 더운물에 희석하여 마시는 통상적인 벌꿀음료와는 맛의 차이가 있어 상쾌한 산미와 부드럽고 조화로운 발효취가 특징이면서 천연벌꿀에 면역강화기능이 함유되어 제품의 소비를 촉진시킬 수 있고, 건강증진을 도모할 수 있다.그리고, 특정 균주에 의해 벌꿀이 발효되어 제조 시간, 장소 등에 상관없이 생산되는 모든 벌꿀 음료가 동일한 맛을 보이게 되어 제품의 신뢰성을 향상할 수 있다.As described above, according to the honey drink according to the present invention and a method for producing the same, the strong taste and aroma that is felt in natural honey is eliminated, and the taste is different from the usual honey drink diluted with hot honey to drink. It is characterized by a refreshing acidity and a soft and harmonious fermentation odor, and its natural honey contains immune enhancing function, which can promote the consumption of products and promote health. Regardless of the time and place of manufacture, all honey beverages produced have the same taste, improving the reliability of the product.
부가적으로, 본 발명에 의하여 제조되는 벌꿀 음료의 산업화와 상품화에 의한 효과는 토종벌꿀 농가의 경제적 이익은 물론 전통산업의 계승발전에 이바지할 수 있다. 또한 농산물 수입 자유화를 대비한 농산물의 부가가치 향상 상품화의 일익을 담당하고, 현대인의 면역저하로 인한 피해를 보완할 수 있는 건강음료로 이용될 수 있다. 더구나 양봉산업 영역확대와 기술적 현대화를 위한 상품으로 이용하여 농업형 기업을 유도하여 생산, 가공 및 판매를 통합하는 바이오서비스업으로 유도함으로서 1차 산업의 획기적인 산업구조 전환의 기회로 활용할 수 있을 것이다.또한, 수입자유화로 인한 토착양봉산업의 붕괴를 새로운 산업으로 유지발전시키고 양봉의 친자연성과 친환경적 환경을 활용할 수 있는 상품으로 개발함으로서 양봉산업의 다차원적 산업화를 유도하여 벌꿀의 생산, 가공, 판매 및 화원과 밀원을 활용한 외식산업화의 주요한 상품으로 활용될 수 있을 것이다.이상, 본 발명을 본 발명의 원리를 예시하기 위한 바람직한 실시예와 관련하여 설명하고 도시하였지만, 본 발명은 그와 같이 도시되고 설명된 그대로의 구성 및 작용으로 한정되는 것이 아니다. 오히려, 첨부된 청구범위의 사상 및 범주를 일탈함이 없이 본 발명에 대한 다수의 변경 및 수정이 가능함을 당업자들은 잘 이해할 수 있을 것이다. 따라서, 그러한 모든 적절한 변경 및 수정과 균등물들도 본 발명의 범위에 속하는 것으로 간주되어야 할 것이다.In addition, the effect of the industrialization and commercialization of the honey drink produced according to the present invention can contribute to the economic benefits of native honey farmers as well as the successive development of traditional industries. In addition, it can be used as a health drink to compensate for the damage caused by the immunity of modern people, and to play a role in the commercialization of the added value of agricultural products in preparation for the liberalization of agricultural imports. In addition, it can be used as an opportunity to transform the primary industry by transforming the bee industry into a bio-service industry that integrates production, processing and sales by inducing agricultural-type enterprises as products for the expansion of the beekeeping industry and technological modernization. In order to maintain and develop the collapse of the indigenous beekeeping industry due to import emulsification as a new industry and develop it as a product that can utilize the ecological and environmentally friendly environment of beekeeping, it induces the multi-dimensional industrialization of the beekeeping industry, producing, processing, selling and selling honey. Although the present invention has been described and illustrated in connection with a preferred embodiment for illustrating the principles of the present invention, the present invention is illustrated and described as such. It is not limited to the configuration and operation as it is. Rather, those skilled in the art will appreciate that many modifications and variations of the present invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.
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| KR100577069B1 (en) * | 2004-06-11 | 2006-05-10 | 제주도(농업기술원) | Natural honey tea and method of preparation thereof |
| CN103789138B (en) * | 2014-02-14 | 2015-08-19 | 西安木本贞生物科技有限公司 | A kind of making method of fermented type bee honey health-care beverage |
| CN105176770A (en) * | 2015-10-21 | 2015-12-23 | 西安木本贞生物科技有限公司 | Nutritious health-care honey beverage containing probiotics and preparation method thereof |
| CN111296704A (en) * | 2020-04-01 | 2020-06-19 | 甘肃省商业科技研究所有限公司 | Preparation method of yellow ginseng and honey fermented acid beverage |
| CN114376132A (en) * | 2021-12-28 | 2022-04-22 | 海南达力摇科技有限公司 | Fermented honey health-care beverage and preparation method thereof |
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