KR100448253B1 - Method of producing fermented beverage containing pine extracts and liquid fermented by lactic acid bacteria and the beverage produced thereby - Google Patents

Abstract

Method for producing a fermented beverage containing Hansol extract and lactic fermentation broth of the present invention, (1) preparing a Hansol extract; (2) adding lactic acid bacteria nutrient source to the Hansol extract, and then preparing a mushroom culture medium by heat sterilization; (3) adding carcassok mushroom to the cultivation medium solution, lactic acid fermentation to pH 4.0 to 4.5, and then filtering the carcassok mushroom to obtain lactic fermentation broth; And (4) mixing the mushroom cultivation medium of step (2) and the lactic fermentation broth of step (3) at a predetermined ratio, wherein the fermented beverage thus prepared has a refreshing taste of Hansol extract. And it has all the unique sweetness of lactic fermentation broth, and taste with taste is improved by ingesting with lactic acid bacteria production material contained in lactic fermentation broth.

Description

Method of producing fermented beverages containing Hansol extract and lactic fermentation broth and fermented beverages produced therefrom {Method of producing fermented beverage containing pine extracts and liquid fermented by lactic acid bacteria and the beverage produced hence}

The present invention relates to a method for producing a fermented beverage containing Hansol extract and a lactic fermentation broth and a fermented beverage prepared therefrom, and more specifically, to cultivating mushrooms containing extracts and lactobacillus nutrients extracted from Solsol, Songhwa and Guangsol of Hansol. It relates to a method for producing a fermented beverage and a fermented beverage, characterized by mixing a medium solution with a lactic acid fermentation broth obtained by fermentation while culturing a cargasok mushroom in the mushroom culture medium.

Hansol (or red pine, Pinus densiflora Sieb. Et Zucc.), One of the pine trees native to Korea, is a evergreen blue-green tree, and its pine needles are used for fatigue, neuralgia, arthritis, arteriosclerosis, and hypertension because of its unique fragrance and pharmacological components. It is known to be effective in prevention and treatment, and has been widely used, and recently, products prepared with tea or mixed drinks using pine needle extracts are commercially available.

Specifically, Hansol contains ingredients that are beneficial to the human body such as vitamins A, vitamin C, vitamin K vitamins, proteins, fats, phosphorus, iron, enzyme terpines, vegetable essential oils, minerals, etc. It contains rutin that strengthens capillaries, which prevents aging and releases waste products in the body to promote metabolism.Alkaloids are also known to be effective in strengthening and strengthening the heart as well as strengthening the heart. In particular, terpine is known to be effective in preventing adult diseases of the vascular heart system because it dissolves unsaturated fatty acids and cholesterol which causes arteriosclerosis, thereby facilitating blood circulation.

Due to the pharmacological component of pine, pine needle extract-containing beverages obtained by heating pine needles or pine needles and extracting the extracts contained therein and then diluting them in water are commercially available in Korea, and Korean Patent Publication No. 2000-28403 discloses pine needles. Or it is described about the pine needle fermented beverage fermented after mixing the pine needle extract and sweetener and adding to water.

Republic of Korea Patent Publication No. 1998-0150395 discloses a method for producing a lactic fermentation probiotic beverage mainly based on plant leaves including pine needles. This includes the process of inoculating lactic acid fermentation and lactic acid fermentation in order to improve palatability as a beverage in addition to excellent pharmacological effects such as pine needles, but this patent is provided for the purpose of improving palatability, which is a problem of conventional pine needle tea.

Mushrooms belonging to Basidiomycetes are medicinal plants with fruiting bodies that decompose and grow various organic matters. Mushrooms are unique in taste and aroma, and contain a lot of protein, vitamins, and other inorganic nutrients. Especially, mushrooms contain large amounts of fiber, and anticancer effects have been reported. There are also studies showing that shiitake mushrooms contain lactic acid bacteria.

Lactobacillus is a bacterium that is beneficial to the human body and is known as an enteric beneficial bacterium that converts sugars into lactic acid. Substances secreted from these beneficial bacteria (hereinafter referred to as "lactic acid bacteria producing substance") are effective for anticancer, diabetes, liver function disorders, and lower cholesterol levels. , Aging inhibition and the like were found.

At present, lactic acid bacteria fermented foods yogurt, milk and the like have been drinking in various ways. Since nutrients such as minerals, carbohydrates, nitrogen compounds, and vitamins are required for the cultivation of such lactic acid bacteria, consideration for nutrients is important, and is usually cultured in vegetable or animal food materials. Recently, there have been attempts to obtain nutritional sources from natural ingredients or herbal medicines, and among them, there have been efforts to ferment using rice, soy milk, carrots and the like.

In particular, efforts were made to obtain lactic acid bacteria-producing materials using mushrooms. Korean Laid-Open Patent Publication No. 1999-0080064 on the preparation of functional tonic beverages using cargasok tea showed a decrease in total cholesterol content and active oxygen through animal experiments. It describes the prevention of adult diseases such as inhibition and anti-aging effects.

The carcassok mushroom became famous as the Kargasok region of Russia became known as a longevity village, and it was widely known that the local people enjoyed drinks containing high-nucleic acid fungus called cargasok tea. to be.

The inventors of the present invention are mushroom culture medium containing Hansol extract and nutrients of lactic acid bacteria obtained using solsoon, songhwa and photosol instead of pine needles, which have been widely used as extracts of Hansol extracts, and they are cultureable for mushroom cultivation. As a result of the discovery and intensive research, it has been developed a method for producing a fermented beverage by mixing the lactic fermentation broth obtained by fermentation while cultivating the carcassok mushroom in the culture medium for mushroom cultivation.

The fermented beverage thus prepared has both the refreshing taste of Hansol extract and the sweetness peculiar to the lactic fermentation broth, and is ingested together with the lactic acid bacterium producing material contained in the lactic fermentation broth as well as the taste for the pharmacological effect. By expressing all of these pharmacological effects, such as stroke, neuralgia, arthritis, arteriosclerosis, prevent diabetes, strong heart, blood pressure control, cholesterol removal, metabolism promotion, anti-aging and the like.

In addition, Hansol extract can be used directly as a fermented beverage component of the present invention, and also has the advantage that it can also be used for the cultivation of carcassok mushroom as one component of the culture medium composition for mushroom cultivation, lactic acid bacteria nutrient source from natural or herbal medicines In response to the attempt to obtain, the present invention uses brown sugar, licorice, convention flavor, sancho.

Therefore, an object of the present invention is to prepare a method for producing a fermented beverage, characterized in that the culture medium solution for mushroom cultivation containing Hansol extract and lactic acid bacteria nutrient, and the lactic fermentation broth obtained by using the carcassok mushroom in the mushroom culture medium. To provide.

Another object of the present invention to provide a fermented beverage prepared by the method for producing a fermented beverage.

Method for producing a fermented beverage containing Hansol extract and lactic fermentation broth according to the present invention,

(1) preparing a Hansol extract;

(2) adding lactic acid bacteria nutrient source to the Hansol extract, and then preparing a mushroom culture medium by heat sterilization;

(3) adding carcassok mushroom to the culture medium, lactic acid fermentation to pH 4.0 to 4.5, and then filtering the carcassok mushroom to obtain a lactic fermentation broth; And

(4) characterized in that it comprises the step of mixing the mushroom culture medium of step (2) and the lactic fermentation broth of step (3).

Hanhwa's pollen used in the present invention, Songhwa, after picking the male flower spike in spring, collects pollen and sifts. Pollen contains adenine, 1-histidine, 0.34% choline, isorametine and quercetin. Hansol's buds, Solsun, help to bleed, release the wind, and have a bloody effect.

Licorice (Glycyrrhiza glabra L.) used in the present invention has 5 to 14% glycyrrhizin and glabraic acid (glyciretin, C ₃₀ H ₄₆ O ₅ ) in the root and root stem. Glycyrrhizine, known as an active ingredient of licorice root, has a sweet taste of about 40 to 50 times that of candy, and is mainly used in general foods. It is also known to detoxify toxic drugs such as drug poisoning, bacterial poisoning, and viral poisoning.

Conventional incense (Illicium verum Hooker filius) used in the present invention uses the fruit of the year, the fruit is used as a flavoring medicine, it is used as a flavoring of food, soap and the like.

Sancho used in the present invention is the fruit of the medicinal herb (Zanthoxylum piperitum (L.) DC.), The pungent taste component of the sancho has a local paralysis action. The spicy taste of Sancho contains 5% to 8% of dipentene and citronellal, which have bactericidal activity against various pathogenic bacteria.

In the present invention, the "lactic acid bacteria production material", lactic acid bacteria are multiplied repeatedly by excretion of the water using the components of the culture medium solution, when their secretion reaches a saturation state and enters the stage of ripening without further proliferation, wherein It refers to a purified culture solution of, and is known to contain oligosaccharides, nucleic acids, vitamins, minerals, amino acids and the like as a main component. In particular, lactic acid bacteria production material contains a large amount of lactic acid inhibits the activity of decaying bacteria. Other small amount of biologically active ingredients that cannot be quantitatively analyzed.

In the step (1), purified water was added to a mixture of 5% to 90% of Solsol, 1% to 90% of Songsol and 1% to 50% of Solsol based on the total volume, and heated at 95-100 ° C for 3-6 hours. It is characterized by obtaining an extract.

As a component added as a nutrient source of lactic acid bacteria in the step (2), it is characterized by using 5 to 10% by weight of herbal medicine ingredients such as sulfur sugar and licorice, gynecological scent, acidic acid based on the total weight of the mushroom culture medium. In addition, it characterized in that it is produced by heating in a hot bath for 1 hour at a heating temperature of 95-100 ℃. It is sterilized for use as a culture medium for cultivation of mushrooms. The culture medium for cultivating mushrooms containing these Hansol extracts promotes mushroom growth because it contains a large amount of nutrients and vitamins necessary for mushroom growth. In addition, the component added as a nutrient source of lactic acid bacteria was confirmed to have an effect of increasing the fragrance of cargasok mushroom.

In the step (3), after adding the cargassok mushroom in the range of 1-10% by weight based on the total weight of the mushroom culture medium solution to the mushroom culture medium prepared in step (2), and covered with a cloth It is confirmed that the mushrooms grow when placed for 3 to 4 days at 20 to 25 ° C, and when the pH reaches 4.0 to 4.5 after 12 to 20 days, the lactic acid fermentation broth is obtained by filtering the mushrooms. Of course, the removed mushroom can be cut to a suitable size and used again to obtain lactic fermentation broth.

When the cargasok mushroom is added in less than 1% by weight, the lactic fermentation broth cannot be sufficiently obtained, and when it exceeds 10% by weight, the cargassoak cultivation efficiency is reduced. In addition, the pH is adjusted to 4.0 or more because lactic acid bacteria do not grow well below pH 4.0. In addition, the optimum temperature for mushroom growth is 26 ~ 28 ℃, 20 to 25 ℃ is preferred to prevent bacteria contamination, the room humidity is maintained at 70%.

In the step (4), it is characterized in that 1 to 95% of the mushroom culture medium of step (2) and 1 to 95% of the lactic fermentation broth of step (3) on the basis of the total volume.

(Example)

Example 1

1-1) Hansol Extract

Hansol's Solsun and Songhwa were collected from the beginning of May to the middle, and then purified water was added to the mixture of crushed Solsun 240L, Songhwa 10L and Gwangsol 10L to 720L, and heated in a hot water bath at 95-100 ℃ for 6 hours. 360 L of Hansol extract was obtained.

1-2) Preparation of mushroom culture medium

20 kg of sulfur sugar, 1 kg of licorice, 600 g of scented flavor, and 1 kg of sancho were placed in the Hansol extract thus prepared, and then heated at 95-100 ° C. for 1 hour, and then cooled to room temperature, and used as a medium for mushroom cultivation.

1-3) Preparation of Lactic Fermentation Broth

7L of the mushroom culture medium solution prepared in Example 1-2) was placed in a 10L glass container, floated 350 g of cargasok mushroom, and the entrance of the glass container was blocked with a clean cloth. Relative humidity was 70%, fermented for 3 days at room temperature of 20 ~ 25 ℃ confirmed the new growth in the mushroom. After 15 days, the mushroom was taken out at pH 4.0, and then filtered to obtain a lactic fermentation broth.

1-4) Preparation of Fermented Beverage Containing Hansol Extract and Lactic Fermentation Broth

5L of mushroom cultivation medium solution prepared in Example 1-2) and 5L of lactic acid fermentation broth prepared in Example 1-3) were mixed to prepare a fermentation beverage containing Hansol extract of the present invention and a lactic acid bacterium production material.

Example 2

Except that the pH is 4.5 in Example 1-3), the fermented beverage of the present invention was prepared in the same manner as in Example 1.

Comparative Example 1

A fermented beverage was prepared in the same manner as in Example 1, except that pH of Example 1-3) was 3.5.

Comparative Example 2

A fermented beverage was prepared in the same manner as in Example 1, except that pH of Example 1-3 was 5.0.

Experimental Example

In order to evaluate the palatability of the fermented beverage of the present invention, 30 adult men and women were evaluated for taste and aroma according to pH according to the following grades, and the results are shown in the following table.

◎ --- very good, ○ --- good,

△ --- Normal, × --- Poor.

Example (pH) Taste degree (taste, flavor) (unit: person) Example 1 (4.0) ○○ △ × 22710 Example 2 (4.5) ◎ ○ △ × 20820 Comparative Example 1 (3.5) ◎ ○ △ × 281010 Comparative Example 2 (5.0) ◎ ○ △ × 17157

As can be seen from the above table, it can be seen that the palatability as a beverage is excellent at pH 4.0 to 4.5. The sour taste was strongly lowered below pH 4.0, and the sweetness was strong above pH 4.5, and it was not suitable for drinking as a drink.

According to the fermentation beverage manufacturing method of the present invention, both the refreshing taste of Hansol extract and the sweetness peculiar to the lactic acid fermentation broth, and the lactic acid fermentation broth and Hansol extract with improved palatability for taste by being ingested together with the lactic acid bacteria producing material contained in the lactic fermentation broth. It is possible to provide a fermentation beverage containing.

In particular, Hansol extract in the fermented beverage manufacturing process can be used not only directly as a component of the fermented beverage of the present invention, but also can be used simultaneously for the cultivation of cargasok mushroom as one component of the culture medium composition for mushroom cultivation, natural Ingredients or herbal medicines can be used as a lactic acid bacterium source.

Claims (11)

delete delete delete delete (1) preparing a Hansol extract; (2) adding lactic acid bacteria nutrient source to the Hansol extract, and then preparing a mushroom culture medium by heat sterilization; (3) adding carcassok mushroom to the cultivation medium solution, lactic fermentation, and then filtering the carcassok mushroom to obtain a lactic fermentation broth; And (4) A method of producing a fermentation beverage containing Hansol extract and a lactic fermentation broth comprising the step of mixing the mushroom cultivation medium of step (2) and the lactic fermentation broth of step (3). 6. The method of claim 5, wherein the Hansol extract in step (1) is an extract extracted from Hansol Sol, Songhwa and Guangsol of Hansol. According to claim 5, wherein the lactic acid bacteria nutrient source in the step (2) is sulfur sugar, licorice, geunyang and sancho, containing Hansol extract and lactic fermentation broth, characterized in that 5-10% by weight based on the total weight of the culture medium for mushroom cultivation Fermented beverage production method. The method of claim 5, wherein the carcassok mushroom in step (3) is in the range of 1-10% by weight based on the total weight of the culture medium for mushroom cultivation, Hansol extract and fermentation beverage containing a lactic fermentation broth. . The fermentation beverage according to claim 5, wherein the mushroom culture medium in step (4) is 1 to 95% based on the total volume, and the lactic fermentation broth is 1 to 95%. Manufacturing method. A fermented beverage containing Hansol extract and lactic acid fermentation broth prepared by the method of any one of claims 5 to 9. The method for producing a fermented beverage according to claim 5, wherein the fermentation beverage containing the Hansol extract and the lactic fermentation broth are characterized by lactic fermentation to pH 4.0 to 4.5.