KR100568090B1 - A drink composition of the fermented Houttuynia cordata thunb - Google Patents

Abstract

The present invention relates to a fish fermented health beverage and fermented raw fish and the method of manufacturing the same, specifically (a) extracting raw fish raw material and juice; (b) 1 to 2 l of the juice solution, oligosaccharides were mixed at a ratio of 0.25 to 1 l, and sugar or honey was further mixed at a ratio of 60 to 80 g to prepare a mixture. Mixing at a rate of 25 g to form a fermentation mixture; And (c) fermenting the fermentation mixture at about 30 to 35 ° C. for about 10 to 20 days and then aging at about 18 to 21 ° C. for 1 to 2 weeks.

Eoseongcho, Fermentation, Eoseongcho Fresh Juice Fermentation, Healthy Drink

Description

Eoseongcho fermented beverage composition {A drink composition of the fermented Houttuynia cordata thunb}

1 is a flow chart of the manufacturing process of Eoseongcho fermented beverage composition of the present invention.

The present invention relates to a functional health beverage. More specifically, the present invention relates to a beverage composition and a method for producing the fish paste containing the fermentation broth fermented from the raw fish juice.

There is an increasing demand for food and beverages that have functionality for the development of natural health foods and disease prevention. Health foods and beverages ingested for the prevention or treatment of diseases should have functional factors such as defense of the living body, prevention / recovery of diseases, regulation of body rhythm and inhibition of aging. In this respect, Eoseongcho has various pharmacological functions such as detoxification, blood circulation, diuretic, anti-inflammatory, cosmetic effect, and regenerative function, as well as formal effects to clear blood and strengthen blood vessels. And potential for beverages.

In recent years, simple foods such as environmental pollution, lack of exercise due to sudden changes in living patterns, lack of health care due to various factors such as diseases and stress, and deterioration due to constitution due to westernization of foods, diseases and allergies, etc. The tendency to achieve intake is increasing rapidly, and the demand for various sports drinks is also rapidly growing. In response to this rapidly changing era, numerous functional health foods are being developed in various ways, and their demand is also expected to increase explosively.

In the present invention, Eoseongcho contains a large amount of beneficial ingredients for health, and has been used as a herbal ingredient in the treatment of many diseases since ancient times, but the general public has avoided taking intake due to the unpleasant fishy smell peculiar to Eochocho component.

This plant is a perennial herb belonging to more than three hundred, according to plant taxonomy, grows about 15 to 50 cm in height, the stem is thin, and its lower part extends sideways as if crawling on the ground. The leaves are opposite, heart-shaped oval, 3-8 cm long, 4-6 cm wide, with pointed ends. Flowers are small, without petals, and pale yellow, blooms around May to June. On the leaves and stems, the plant smells like fishy fish. It is a perennial herb that grows well in shady and wet places in the mountains because of its warm and humid climate. Fresh fish paste is harvested 2 to 3 times a year, washed thoroughly before use. In recent years, it has been cultivated in many parts of the country after attracting the attention of many people as a medicinal plant. As the name suggests, the peculiarity is that Eoseongcho is very fishy.

For this reason it is called Eoseongcho (魚腥草). Eoseongcho's scientific name is Houttuynia cordata Thunb, also known as 'weak wheat'. Eoseongcho is not only used for various medicinal purposes, but also attracts attention as a medicinal herb that has excellent effects on prevention and treatment of diseases by serious environmental pollution and various pollution and daily poisonings in daily life. As a herbal medicine, various functions are recognized, and its use is being sought in various ways.

The pharmacological activity and therapeutic effect seen by Echograss has been described in a number of documents. According to the Botanical Metabolism, Eoseongcho has a pharmacological action that heals a variety of detoxification, detoxification, mucus larvae, disinfection, boils, white poison, spear, poisonous poisons, and removes various poisons including heavy metal poisons. In addition, the pharmacological action is recorded in the literature, such as the herbal tree, Dongbobogam, Chinese herbal medicine war.

In the “Commercial Middle Herbal Medicine”, Echoseongcho is used for anti-inflammatory, detoxification, and diuresis, eliminating swelling, pulmonary abscess, purulent inflammation, etc. In addition to the treatment of enteritis, angina, and hemorrhoids, it is said to have blood detoxification and detoxification.

Eochocho, listed in Chinese Medicine War, contains 0.0049% of volatiles in the outpost (leaves, stems, flowers), and this volatile component is known as decanoylacetaldehyde.

Others include methyl-n-nonylketone, mycene, lauric aldehyde, capric aldehyde, capric acid, cordarine, quercitrin, isoquercitrin, reinoutrin and hyperrin. Among the ingredients, decanoylacetaldehyde is a fishy fishy ingredient with excellent antibacterial activity as a natural antibiotic with 40,000 times the titer of sulfamine antibiotics. Cuercitrin has a strong diuretic effect even when diluted in 100,000 times of water. There is a blood vessel strengthening action. Recent studies have shown that 3′4′-dihydroxy flavonol derivatives have a rutin (hypertension treatment) action that enhances capillary fragility, and is a strong platelet aggregation inhibitor as cis- and trans-N- (4- Hydroxycystinyl) benzamides have also been reported. For this reason, Eoseongcho is considered to be a natural remedy that can be used to heal and correct the detoxification of modern people suffering from pollution and drug abuse. However, raw fish paste, as the name suggests, gives a significant objection to the taker when using it raw due to its unique strong and unique smell which can give a similar aversion to fishy fishy.

Although it is described in a large number of literature related to herbal medicine that fish vinegar has an excellent pharmacological therapeutic effect, it is generally taken as a juice obtained from leaves or as a decoction of its dried product harvested before flowering. Its untreated product is difficult to overcome because of its characteristic odor and poor storage stability. In addition, the period of use of Eoseongcho is limited to growing season. Odors of eosungcho can be removed by drying in the shade, and such dried products also require a long time-delaying process until the medicinal components are sufficiently extracted from them, which is a very inconvenient and time-consuming process.

Generally, it is known to use dry or steam distilled medicine as a medicament to remove substances with a peculiar odor, but it is easy to use pharmacologically active eochochocho ingredients without any unpleasant odors and regardless of time and place. Research needs to be done to make it drinkable.

In particular, a method of removing such peculiar odors in relation to the use of fish herb is described in US Pat. No. 4,331,765. This patent describes the steps of heating a vinegar leaf to obtain liquefied vinegar, inoculating it into the yeast as a culture medium and then fermenting the liquefied vinegar.

In addition, a method of manufacturing Eochocho powdered tea, which is washed, dried, and crushed and packed with Eochocho (KR patent application No. 1996-0025359), and a method of preparing Eochocho carbonated beverage prepared by mixing Eochocho extract and liquefied carbonate (KR patent application) 2002-0012290), it is known to use the eoseongcho such as eoseongcho drink (KR patent application 1991-00243330) prepared by mixing the eoseongcho and other medicinal herbs.

However, in spite of this invention, there is a deficiency in removing odor peculiar to fish vinegar, and there is still a problem that the removal process is complicated and expensive. The present inventors have overcome these problems and have come to the present invention.

It is an object of the present invention, which has been devised in view of the above-described problems, decanoyl acetaldehyde which causes a unique odor peculiar to fish vinegar by squeezing juice from raw fish vinegar and fermenting and ripening it. By removing its analogues, it removes the smell of peculiar aversions like fishy fishy smells, and provides large quantities of functional health food forms that are easy, easy and hygienic to consume intake without restriction of places.                         

Therefore, the present invention provides a fermented health beverage and a method for preparing the fermented fish and extract the raw fish to extract and juice and fermented by mixing oligosaccharides, sugar and barley in an appropriate ratio.

The raw fish paste fermented health beverage of the present invention thus produced is easy to drink by removing the unique smell of fish paste, it is possible to provide the taste and aroma by fermentation aging of the ingredients added to the raw fish.

Hereinafter, the present invention will be described in more detail.

In the present invention, eosinophilic plants are usually harvested 2 to 3 times a year and used to be washed thoroughly over 1 to 3 times. Such estuary is detoxification, intestinal effect, spermatogenic function, diuretic effect, anti-inflammatory effect as described above. It has a variety of pharmacological effects and effects, such as cosmetic effects, analgesic action, hemostatic action, serous secretion inhibitory action, tissue regeneration action, and has been confirmed to contain abundant amino acids and minerals of various kinds from recent chemical analysis.

In the present invention, the juice from the raw fish such as the above, mixed with fermentation oligosaccharides, sugar or honey and barley in an appropriate ratio, fermented, and then in the form of products packaged in a certain container such as a mature health drink and cans Since it is provided, it is possible to easily ingest the influence, taste and aroma of the fish paste only in the present invention.

Eoseongcho fermentation health beverage production method of the present invention is a process of juice from raw fish vinegar; Preparing a fermentation broth by adding oligosaccharides, sugar or honey and barley malt to the juice; And aging the fermentation broth for a certain period of time. In particular, the addition of barley bark includes a method of soaking barley bark in water for a long time and then filtering it, boiling it to a high temperature, and then cooling and adding the filtrate.

More specifically, the method of producing Eoseongcho fermented health beverage of the present invention

(a) extracting raw fish raw material to prepare a juice;

(b) 1 to 2 l of the juice solution mixed oligosaccharides at a ratio of 0.25 to 1 l, and further mixed sugar or honey at a ratio of 60 to 80 g to prepare a mixture, 1 bar of barley vein filtrate in 1 l of the mixture Preparing a fermentation mixture by mixing at a ratio of ˜25 g; And

(c) fermenting the fermentation mixture at 30-35 ° C. for about 10-20 days.

In addition, the present invention may further comprise the step of further aging the fermentation broth of step (c) for 1 to 2 weeks at 18 ~ 21 ℃.

In addition, the present invention may further include the step of injecting the fermented beverage composition eochochocho in a container and completely sealed using a shimmer and then put in a autoclave sterilizer at a temperature of 110 ℃ to 130 ℃.

Another aspect of the present invention includes the eocho fermentation health beverage in the form of the eochocho fermentation and maturation composition in a container, such as cans, bottles, retort pouches or cartons.

The production process of Eoseongcho fermented health beverage of the present invention will be described in detail below.

1. Raw material flush, juice step

Eosung vinegar used in the fermented health drink of the eoseongcho of the present invention is usually used two to three times a year harvested. Harvested Echoweed outposts (leaves, stems, flowers) are washed thoroughly one to three times. Since the raw fish that is grown in the field and collected in that state is selected and used, it is thoroughly washed with a water shower to remove soil, dust, etc. before use. In addition, the moisture that may be attached to the leaves and stems during the washing process is preferably removed using a centrifugal dehydrator.

The washed vinegar can be used by cutting with small bean, etc., but the small vinegar can be used without cutting. After cutting or not cut, the fish paste is wet milled using a wet mill or the like, and the juice of the fish paste is squeezed. The juice process can be used by squeezing juice from ground fish paste. For example, juice can be used using a juicer or the like.

2. Fermentation stage

The raw fish juice extracted in the step is mixed with oligosaccharides, honey or sugar, barley. Oligosaccharides are mixed at a ratio of 0.25-1 l to fresh lactic acid vinegar juice at a ratio of 0.25-1 l to prepare a mixture by using a stirrer or the like. More preferably, further sugar or honey may be added to the mixture, adding 13 to 16 liters of the mixture per kilogram of sugar or honey, or about 60 to 80 g of sugar or honey per liter of the mixture. .

In particular, the honey serves as an inoculum of carbon, honey can be used. Honey is very diverse and complex, and has a variety of colors, aromas and flavors depending on the type of wheat. In addition, the sugar content of honey is generally 75% or more, mainly in the form of monosaccharides glucose and fructose, and contains a small amount of oligosaccharides, proteins, minerals, organic acids, amino acids, enzymes, vitamins, etc. It can play a role in physiological activity.

Barley mack is then added to the mixture. Barley bark is first soaked in water for about 24 hours, then filtered through a sieve, and the filtered water boiled about 100 ℃, and cooled to about 15 ~ 20 ℃ to cool 20 to 30 minutes. Then, the fermentation mixture may be prepared by mixing the mixture at a ratio of about 15 to 25 g per 1 L of the mixture.

The fermentation mixture is fermented at a fermentation temperature of 30-35 ° C. for about 10-20 days.

3. Ripening step

The fermentation broth of the step is aged for 1 to 2 weeks at 18 ~ 21 ℃. In summer, a refrigerator or the like may be used to maintain the temperature, but in other seasons, particularly in winter, the refrigerator may be aged outside in the above temperature range.

4. Instant sterilization stage

Prior to injecting the vinegar extract obtained in the above step into the container 90 ° C by passing through a High Temperature Short Time Pasteurization (HTST) heat exchanger which is a device commonly used in the art for sterilization and vacuum maintenance of general harmful bacteria Instant sterilization at a temperature of 120 ° C is transferred to a storage tank.

Such high temperature short time sterilization heat exchangers are also common equipment readily available in the art. High-temperature short-time sterilization is a method of disinfecting heating and cooling in a short time using a plate heat exchanger or a tubular heat exchanger. For example, in the case of milk sterilization, heating at 130 ° C. to 150 ° C. for 0.5 seconds to 5 seconds is standard. In the present invention, it is preferably sterilized at 90 ℃ to 120 ℃.

Chemical composition

Looking at the results of the chemical analysis of the eoseongcho used in the present invention in detail.

Ingredient composition of Eoseongcho

Analysis of general components of Echochocho leaves was carried out in Food Code and A.O.A.C. Analysis results according to (Association of Official Analytical Chemists) criteria are shown in Tables 1 and 2.

Approximate Composition of Houttuynia cordata Thunb         ingredient content(%) Crude protein crude ash crude lipid crude fiber N-free extract per glass Other 78.32 2.15 2.28 1.36 6.21 7.68 0.93 1.05

Moisture, glass extract and fiber were relatively high, while the sugar content was low. The results of the analysis of the inorganic components using the atomic absorption spectrophotometer are shown in Table 2, with potassium being the highest as 815.07 mg / 100 mg, followed by Ca, P, Mg, Fe, Zn, and Cu.

Mineral content of Echoseongcho ingredient Content (mg / 100 g) Ca Mg K P Fe Zn Cu 258.92 63.85 815.07 75.31 4.12 0.45 0.08

The results of analysis of amino acids by HPLC of fresh fish juice are shown in Table 3 below, and the amino acids of serine, histidine, threonine, tyrosine, methionine, and lysine were hardly detected.

Free Amino Acid Content in Estuary amino acid Content (mg / 100 g) Aspartic Acid Glutamate Glycine Arginine Alanine Proline Valine Cystine Phenylalanine 0.87 1.37 0.32 1.32 1.20 0.81 0.45 2.3 0.22

The most important components were terpenoids detected 25 species, among which the high content of them was beta-mycene, beta-ocymen and alpha-terpinolene (α- 14 monoterpenes such as terpinolene, camphene, sesquiterpene, and phosphorus trans-caryphyllene. What is unusual is that beta-myrcene accounts for about 50% of the total volatile essential oils. Decanoyl acetaldehyde, known as a unique fishy component of fish herb, was identified using a mass spectrometer.

Example

The following examples illustrate the invention in more detail and are not intended to limit the invention.

Preparation Example 1

<Washing and juice of raw materials>

Raw fish was taken from the field (leaves, stems, flowers) and washed three times cleanly. After washing, a centrifugal dehydrator was used to remove moisture during washing. The fresh fish paste, which had been removed from water, was cut using small beans, and then pulverized using a wet mill. A yield of 7.5 kg per 1 kg of fresh fish paste was obtained.

<Fermentation of Echinacea Juice>

54 L of the juice of the raw fish paste mixed in a ratio of 18 L of oligosaccharide, and about 15 kg of sugar was added and mixed well to prepare a mixture. On the other hand, after dipping barley mac into water for about 24 hours, filtered through a sieve and boiled the filtered water to about 100 ℃, and cooled to about 18 ℃ in 20 ~ 30 minutes of time to 20g per 1.8 liter of the mixture Blended in proportion.

The blended mixture was fermented at 30-35 ° C. for about 10-20 days.

<Maturation of Fermentation Liquid>

The fermentation broth was aged at 18-21 ° C. for 1-2 weeks. A refrigerator can be used in summer, but it can be aged outside the temperature range in winter.

Sterilization and Packaging

Prior to injecting the aged fermentation broth into the vessel was passed through a high temperature short time sterilization heat exchanger and sterilized at a temperature of 90 ~ 120 ℃. The sterile aged fermentation broth was placed in a container and sealed.

By carrying out this series of processes, Eoseongcho fermented health beverage of the present invention was prepared.

The Eoseongcho extract fermented beverage composition produced in the above example was commissioned by Sunchon National University Food Industry Research Institute (315 Maegok-dong, Suncheon-si, Self-Quality Inspection Center, Yong-Doo Kim, Analyst Kim Yeon-Ha) for 9 items such as appearance. The results were informed on September 6, and the test results are shown in Table 4 below.

Inspection items standard result Constellation Must be suitable fitness Organic acidity (%) 0.3 or more (as lactic acid) fitness Reducing Sugar (%) 50.0 or more At least three of these items must be suitable incongruity Yeast can 1,000,000 / 1ml or more fitness Lactobacillus Count 1,000,000 / 1ml or more incongruity Vitamin B ₁ (mg / 100g) 0.2 or more fitness Vitamin B ₂ (mg / 100g) 0.05 or more fitness Escherichia coli group Must be negative voice Methanol (%) 0.01 or less Not detected Judgment Judgment on test items among food standards                                              pass

From the above test results, it was confirmed that the Echochocho extract fermentation composition of the present invention was suitable for drinking.

Preparation Example 2

Using the can as a packaging container, the procedure of Example 1 was repeated to prepare the Echo-fermented fermented beverage of the present invention in a packaged form.

Preparation Example 3

Using the bottle as a packaging container, the procedure of Example 1 was repeated to prepare Eochocho fermented beverage of the present invention in bottled form.

Preparation Example 4

Using the retort pouch as a packaging container, the procedure of Example 1 was repeated to prepare the fermented beverage of the present invention in a packaged form in the retort pouch.

Preparation Example 5

Using the paper pack as a packaging container, the procedure of Example 1 was repeated to prepare the Echo-fermented fermented beverage of the present invention in a packaged form.

Sensory evaluation

Table 5 shows the sensory evaluation test results of Eoseongcho fermented beverage according to the present invention. The panel of sensory evaluation was conducted with 15 employees of Jangheung-gun Office.

Sample Information Sample A B C D Raw material Eoseongcho fermented beverage Dry iceweed Stir-fried raw leaf 6 times  Orange Juice (Delmont) Compounding cost 0.20% 0.40% Extraction temperature boiling water boiling water Extraction time 10 minutes 5 minutes Sensory evaluation Item 5 point score 5 points score 5 points score 5 points score Product color (15 points) 3.60 13.00 3.72 13.96 3.50 13.13 3.61 13.54 Flavor of the product (25 points) 3.50 22.00 3.50 21.88 3.67 22.92 3.67 22.92 Overall taste (60 points) 3.50 53.50 3.44 51.67 3.39 50.83 3.50 52.50 Total (out of 100) 88.50 87.50 points 86.88 points 88.96 points

As can be seen from the results of the sensory evaluation, it can be seen that the comparable scores were obtained in the color and flavor, and the overall taste of the other companies' products and eoseongcho tea used as a control.

Eochocho fermentation health drink of the present invention is consumed by providing the eochochocho beverages in a packaged form, such as cans, with the main ingredient of the eochochocho fermentation broth, which removes the peculiar unpleasant odor by fermenting the raw eochochocho juice as a raw material. Improves the discomfort and dislikes the people and avoids the intake of pharmacological ingredients more easily and easily, such as intake of good sensation in terms of sensuality and health promotion and contribute to the public health have. In addition, the oligosaccharide, sugar or honey and barley malt added to the raw fish juice of the present invention to provide the taste and flavor according to the fermentation and ripening.

Claims (6)

(a) extracting raw fish raw material and juice to prepare a juice; (b) 1 to 2 l of the juice solution, oligosaccharides were mixed at a ratio of 0.25 to 1 l, and sugar or honey was further mixed at a ratio of 60 to 80 g to prepare a mixture. Mixing at a rate of 25 g to form a fermentation mixture; And (c) a fermentation mixture of the fermented vinegar fermented beverage composition comprising the step of fermenting the fermentation mixture at 30 ~ 35 ℃ for about 10 to 20 days. The method of claim 1, further comprising the step of aging the fermentation broth of step (c) for 1 to 2 weeks at 18 ~ 21 ℃. The method of claim 1, wherein the honey is honey. The method of claim 1, wherein the barley bark filtrate is soaked barley bark in water for about 24 hours, filtered through a sieve, and the filtrate is boiled to about 100 ℃, and then cooled to about 15 ~ 20 ℃ again A method of producing a fermented soybean paste composition. The method of claim 1 or 2, further comprising the step of instant sterilization of the fermentation composition aged in the step (c) at a temperature of 90 ℃ to 120 ℃. Eochocho fermented beverage composition produced by the manufacturing method according to any one of claims 1 to 4.

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