KR100457815B1 - Healthy beverage using brassica juncer coss water plain kimchi and chinese lemon and preparing method thereof - Google Patents

Abstract

The present invention relates to a health beverage using Dolsangat water kimchi and citron and a method for preparing the same, and more particularly, to the functionality of Dolsangat water kimchi fermented juice having excellent antioxidant activity and anticancer effect, and a citron juice extract that is discarded due to excessive cultivation area. It is to provide a lactic acid bacteria health drink and its manufacturing method.

Lactic acid bacteria health drink using citron and Dolsangat water kimchi of the present invention is prepared by the following method. Manufacturing a Dolsan fresh water kimchi by adding glutinous rice paste, salt and water without adding garlic, red pepper and ginger; Filtering the fermentation broth after fermenting Dolsan fresh water kimchi; Screening and filtering the yuzu and filtering the yuzu after washing, cutting, pulp removal and selection process; And mixing the water kimchi juice and citron juice in a ratio of 2: 1. At this time, 5-12 ml of liquid fructose, 3-10 g of white sugar, 0.1-0.3 g of skim milk powder, 0.1-0.3 g of CMC, and 70-110 ppm of yogurt flavor will be added based on 15 ml of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice. Can be.

The present invention is excellent in antioxidant activity and anticancer effect, and in addition to Dolsangat water kimchi and cultivated land that is effective in preventing adult diseases and aging, combined with a high content of minerals, including vitamins and calcium, lactic acid bacteria health drink combined Can be prepared.

Description

Health drink using Dolsan Fresh Water Kimchi and citron and manufacturing method thereof {HEALTHY BEVERAGE USING BRASSICA JUNCER COSS WATER PLAIN KIMCHI AND CHINESE LEMON AND PREPARING METHOD THEREOF}

The present invention relates to a lactic acid bacteria health beverage using Dolsangat water kimchi and citron, and more particularly functional lactic acid bacteria health using Dolsangat water kimchi fermentation broth with excellent antioxidant activity and anticancer effect, and a citron juice extract that is discarded due to excessive cultivation area. It is to provide a beverage and a method of manufacturing the same.

Citron is not only good for cold body, conjunctiva, and loss of appetite for pregnant women, but also increases digestive ability, neuralgia, food poisoning, and frostbite. Especially, it contains a large amount of calcium in inorganic ingredients, As the number of orchards that reached its performance in 1997 increased, the area of cultivation is sharply decreasing because of excessive production, which is caused by price plunging or replacing with other fruits. Citrons are mostly consumed as raw fruit and are used for domestic citron tea manufacturing and ornamental use. Recently, consumption is increasing due to the continuous development of processed foods, but the produced products are not used according to consumers' preferences and are only used as tea or additives, not edible. The situation is feeling the limit.

Dolsangat's scientific name is Brassica Juncer Coss, and its fruit name is Cruciferae, which is a cultivar of about 40 years ago from Japan. Adapted well and cultivated to settle with excellent taste and aroma.

Dolsan gat has a low fiber and is soft and low in spicy taste (Sini Green). It has a unique scent and a savory taste. Adult disease prevention functions are being revealed.

As many foreign agricultural products and processed beverages are expected to erode the domestic market and damage to Korean agriculture, the development of functional health foods using local specialties that can cope with foreign agricultural products and market competition is urgent. In the case of citron, in recent years, the area of rapeseed cultivation in the southern coast of Korea has increased rapidly, and the price has plunged due to the excess supply due to the excess production of citron. .

Therefore, there is an urgent need to develop new processed products to prevent the waste of existing excellent citrons and to preserve the minimum production cost.

The present invention is to provide a lactic acid bacteria health drink combining the excellent functional ingredients of citron fragrance and excellent functional ingredients and Dolsangat water kimchi to solve the problems of the citron farming.

It is another object of the present invention to provide a method for preparing a lactic acid bacteria health beverage combining citrus aroma and excellent functional ingredients with excellent functional ingredients of Dolsangat water kimchi.

Lactic acid bacteria health drink using citron and Dolsangat water kimchi of the present invention is prepared by filtering and mixing the Dolsangat water kimchi fermentation juice and citron juice prepared by adding glutinous rice paste, salt, water. At this time, the mixing ratio is suitably 2: 1 by volume.

In addition, liquid fructose, white sugar, skim milk powder, CMC, yogurt flavor may be added as an additive to improve taste. At this time, the addition amount is 5-12ml of liquid fructose, preferably 10ml, white sugar 3-10g, preferably 5g, skim milk powder 0.1-0.3g, preferably 0.25g, CMC 0.1- 0.3 g, preferably 0.15 g and yogurt flavor 70-110 ppm, preferably 100 ppm.

Dolsangat Kimchi is a lactic acid bacterium that has reached the optimum ripening period and an acidity is suitable. Especially, it is preferable to ripen at 15 ° C for 15 days. In addition, in order to be used as a beverage, without adding additives such as garlic, pepper, ginger, etc., which are generally used in kimchi, glutinous rice paste, salt, and water are prepared only, and the most suitable addition amount is 1.5 kg of glutinous rice paste based on 4 kg of pickled fresh water. , 400 g of salt, 6 liters of water.

After removing the pulp, the citron extracts and uses only the juice of the pericarp. When not using the citron juice immediately, the citron juice can be quenched within 1 hour to prevent the superoxidation reaction.

Lactic acid bacteria health drink using citron and Dolsangat water kimchi of the present invention is prepared by the following method.

Without adding garlic and red pepper, and adding glutinous rice paste, salt and water to prepare Dolsan fresh water kimchi and fermentation;

Filtering the fermentation broth of Dolsan fresh water kimchi;

Filtering and then filtering the citron after selection, washing, cutting, pulp removal and selection; And

Mixing the filtered water kimchi fermentation juice and citron juice in a ratio of 2: 1.

At this time, 5-12 ml of liquid fructose, 3-10 g of white sugar, 0.1-0.3 g of skim milk powder, 0.1-0.3 g of CMC, and 70-110 ppm of yogurt flavor are added based on 15 ml of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice Mixture. Can be.

Dolsangat water kimchi fermented juice and citron juice mixed solution, which is the prepared beverage stock solution, is diluted by adding water. At this time, the volume of the mixed solution is suitably 15% by volume ratio of the entire beverage. The processed beverage can be prevented from forming sediment (skim milk coagulation) of the beverage by treating the bath for 30 minutes at 70 ℃.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by these Examples.

Example 1 Extraction of Citron Juice

Yuzai purchased 1,200 kilograms of raw milk produced in 2001 from the Dolsan area according to the harvesting period by dividing the harvest in late October, early November, and late November.

Yield by harvest time (based on 300kg of milk) is shown in the table below.

division October Harvest (Timely) Early November Late November Yield 30-39 kg 24 ~ 30kg 18-24 kg

The yields of juice were different depending on the harvest time.The yields of the right season in October were 10-13% of the weight, and those harvested in early November showed yields of 8-10% of the weight. Late harvest tends to decrease by 2-3%.

Fresh citrons purchased by harvesting time were separated in each juice harvester by screening → washing → cutting → pulling → selection at Dolsan Pyeongsari Dosil citron juice extraction processing plant. At this time, the reason for utilizing only the peeled skin when removing the yuja juice is because of the strong sour taste of the flesh.

The extract was filled with a 10 L plastic container, and the extracted citron juice was quenched and stored at -20 ° C to -25 ° C within 1 hour. After 24 hours at room temperature, the acidity becomes so high that it is difficult to drink by superoxide reaction, so it must be frozen within 1 hour of extraction.

Example 2 Preparation of Fermented Dolsan Fresh Water Kimchi Fermentation Juice Solution

Dolsangat water kimchi was fermented at 20 ° C. for 5 days, 15 ° C. for 15 days, and 10 ° C. for 20 days using a laboratory incubator.

Seasoning composition is shown in the following table.

Pickles Glutinous rice paste Salt water 4 kg 1.5 kg 400 g 6ℓ

Example 3 Measurement of pH, Acidity, Total Number of Bacteria, and Antioxidant Activity of Dolsan Fresh Water Kimchi Prepared in Example 2

1) pH and pH measurement

1 ml of each fresh kimchi fermented juice solution prepared in Example 2 was taken and diluted with 9 ml of distilled water, and then pH was measured with a pH meter (Model 735p, istek lnc. Korea).

The acidity was diluted with 9 ml of distilled water in 1 ml of the sample, titrated with 0.1 N sodium hydroxide to pH 8.2, and the sodium hydroxide solution was converted to lactic acid (%, w / w).

2) total bacteria

Total bacterial count was diluted with 0.85% physiological saline after taking 1 ml of fresh water kimchi fermented broth, and then 100 µl of diluted solution was plated on TGY (tryptone-glucose-yeast extract) (Difco Co. (USA)) solid medium and After incubation for a time, the number of bacteria was measured by a standard plate count method and expressed in CFU / mL.

3) Antioxidant Activity Measurement

Antioxidant activity was measured by modifying Blois's scavenging effect on DPPH radicals of each sample. 16 mg of 1.1'-diphenyl-2-piclylhydrazyl (DPPH) (Sigma Chemical Co. (USA)) was dissolved in 100 ml ethanol, and 100 ml of distilled water was mixed and filtered with Whatman filter paper No. 2. 5 ml of this filtrate was mixed with 1 ml of fresh kimchi fermentation broth, followed by mixing using a UV-Vis spectrophotometer (UV-1201 shimadzu, purchased in Japan), and the absorbance decrease was measured at 528 nm for 30 minutes at 5 minutes intervals. . At this time, the antioxidant activity was expressed as the percentage difference between the absorbance of the sample addition and non-addition.

The above measurement value (based on 50 l of raw material / pickled 4kg) is shown in the table below.

Item maturation condition pH Acidity (%) Total bacteria Antioxidant activity (%) 5 days at 20 ℃ 3.98 0.73 1.38 × 10 ⁸ 80.52 15 days at 15 ℃ 4.07 0.76 3.5 × 10 ⁷ 84.3 20 days at 10 ℃ 4.17 0.55 4.15 × 10 ⁶ 85.31

The principle that kimchi is matured is that the salt produced by salting the vegetables escapes moisture in the vegetables and the tissues wither, and the lactic acid produced by lactic fermentation suppresses the activities of decaying bacteria along with other organic acids, giving them a unique taste. In general, pH4.2 ~ 4.0, acidity of 0.3 ~ 0.7 is the ripening season, kimchi taste and vitamin C content is the highest.

In the present invention, by selecting the most suitable maturation period at each temperature experiments were selected Dolsangat water kimchi entered into the ripening period.

The number of lactic acid bacteria was the highest in the ripening season, and it was judged that it was suitable to use Dolsangat water kimchi as a lactic acid bacteria drink during this period. In particular, it can be seen that the most suitable for 15 days at 15 ℃ aging.

In addition, the antioxidant effect at this time was about 80% as a result of using the DPPH method showed a very high activity. It is thought that glucosinolates, which is a pungent ingredient of Dolsangat, are decomposed by fermentation to produce isothiobutylate, thereby exhibiting antioxidant properties.

Example 4 Preparation of Lactic Acid Bacteria Health Beverage of Citron Juice and Dolsan Fresh Water Kimchi Fermented Juice Solution

1) Pretreatment of Raw Material

The health beverage of the present invention was prepared using the Dolsangat water kimchi and frozen citron juice prepared in the above examples.

In the case of Dolsan Fresh Water Kimchi Fermented Juice Solution, it is not suitable as a raw material for beverages due to the absence of kimchi, and it was used through three filtration processes with sterile gauze, sterilized cotton, and filter paper (Whatman no. 4). The same method as the fresh water kimchi fermented juice was used, and liquid fructose, white sugar, skim milk powder, CMC, and yogurt flavor were added as shown in Table 4 (based on 100 ml of beverage).

Add water Addition amount Remarks Fresh Water Kimchi Juice 10 ml Citron juice 5 ml Liquid fructose 10 ml Samyang Genex White sugar 5 g Samyang Genex Skim milk powder 0.25g Seoul Milk CMC 0.15 g Food additive Yogurt flavor (no.61583) 100 ppm Jiwon Technical

The tastes of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice were significantly stronger, and water was added to these stock solutions to adjust the final ratio of each juice to 15% by volume.

In the case of Dolsan Fresh Water Kimchi Fermented Juice, Dolsan Fresh Water Kimchi without added these ingredients was used to remove the kimchi ingredients such as red pepper, garlic, and ginger, which hindered the aftertaste of beverages.

Sterilization can be prevented by sedimentation (solidification of skimmed milk powder) of beverages by pasteurization at 70 ℃ for 30 minutes in a hot water after the canned beverage process.

<Example 5> Component Analysis of Lactic Acid Bacteria Health Drinks of Prepared Citron Juice and Dolsan Fresh Fermented Juice Solution

The Korea Food Research Institute was asked to analyze the composition of inorganic ingredients, vitamins, and fatty acids, including general ingredients, and the results are shown in Tables 5 to 7.

Analysis item (ltem) Result Method Result unit moisture 83.85 g / 100g Food Code (atmospheric drying method) Fat 0.07 g / 100g Food Code (Sockslet Method) protein 0.16 g / 100g Food Code (Kjeldahl Method) Ash 0.19 g / 100g Food Code (Painting Law) cholesterol Not detected mg / 100g Food Code (GC) Dietary Fiber 0.11 mg / 100g Food Code (E.G. Law)

Analysis item (ltem) Result Method Result unit calcium 7.00 mg / 100g Food Code (lCP-AES Method) magnesium 3.38 mg / 100g Food Code (lCP-AES Method) iron 0.12 mg / 100g Food Code (lCP-AES Method) Vitamin A 5.51 1U / 100g Food Code (HPLC Method) Vitamin c Not detected mg / 100g Food Code (HPLC Method) Vitamin c Not detected Μg / 100g Food Code (HPLC Method)

Chemical formula Fatty acid (common name) Result Test Methods C10: 0 Capric acid 0.4 Food Code (GC) C12: 0 Lauric acid 1.0 C14: 0 Myristic acid 3.1 C16: 0 Palmitic acid 20.2 C18: 0 Stearic acid 7.5 C18: 1 Oleic acid 25.5 C18: 2 Linoleic acid 36.9 C18: 3 Linolenic acid 5.4

As a result of the analysis, the health beverage of the present invention has a prophylactic effect on dermatitis, eczema and heart disease, prevents the cholesterol from being accumulated on the walls of blood vessels, as well as the use of medicines and high-functional cosmetics in developed countries such as the United States, Europe and Japan. It can be seen that the contents of palmitic acid oleic acid and linoleic acid, which are unsaturated fatty acids used as synthetic raw materials, are high.

Example 6 Evaluation of Lactic Acid Bacteria Health Beverages of Fermented Juices of Dried Citron Juice and Dolsan Fresh Water Kimchi

A survey of 110 people including Dolsan Gat-cultivation farmers, farmers and employees of Nonghyup, life improvement members, parliamentarians, and related government officials showed that 64% of respondents said they had a unique taste.

As described above, Dolsangat, which is excellent in antioxidant activity and anticancer effect and also effective in preventing adult diseases and aging, was prepared as the optimum water kimchi with the largest lactic acid bacteria, and then discarded due to excess of plantation and vitamins and calcium. By preparing a beverage by combining the citron with a high mineral content, it is possible to produce a healthy beverage lactic acid bacteria combined with the taste of the citron.

The health beverage of the present invention contains 67.8% of calcium oleic acid, linolenic acid, and linolenic acid, which are 7.0 mg of calcium, 3.38 mg of magnesium, 0.12 mg of iron, 0.12 mg of vitamin A, dietary fiber 0.11 mg, and higher fatty acids among unsaturated fatty acids. Therefore, it will contribute not only to the domestic demand of processed foods but also to the expansion of exports, which will contribute to the health of human beings, income-growing farmers in the South Coast, as well as income gains of Dolsan Gat-growing farmers in our region.

Claims (5)

Dolsangat water kimchi prepared by fermenting glutinous rice paste, salt and water for 15 days at 15 ° C. after fermentation, removes the fermented juice solution and the pulp, and filtered and then juices the filtered yuzu juice in a volume ratio of 2: 1. beverage. According to claim 1, 5-12 ml of liquid fructose, 3-10 g of white sugar, 0.1-0.3 g of skim milk powder, 0.1-0.3 g of CMC, and 70-110 ppm of yogurt flavor are added based on 15 ml of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice Mixture. Healthy drink characterized by one. The health drink according to claim 2, wherein 10 ml of liquid fructose, 5 g of white sugar, 0.25 g of skim milk powder, 0.15 g of CMC, and 100 ppm of yogurt flavor are added based on 15 ml of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice. Dolsangat water kimchi fermented juice and citron juice solution comprising the following steps: Fermenting by using glutinous rice paste, salt and water at 15 ° C. for 15 days to prepare Dolsan fresh water kimchi; Filtering the Dolsan fresh water kimchi fermentation broth; Filtering and filtering the yuzu that has been screened, washed, cut, pulp removed and selected; And Mixing the filtered Dolsan fresh water kimchi fermented juice and citron juice in a volume ratio of 2: 1. The method according to claim 4, wherein 5-12 ml of liquid fructose, 3-10 g of white sugar, 0.1-0.3 g of skim fraction, 0.1-0.3 g of CMC and 70-110 ppm of yogurt flavor are added based on 15 ml of Dolsan Fresh Water Kimchi Fermented Juice and Citron Juice. Dolsangat water kimchi fermentation juice and citron juice solution production method characterized in that it further comprises a process.