KR100977849B1 - Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias - Google Patents

Abstract

The present invention relates to a green juice composition comprising kimchi powder containing lactic acid bacteria.

Kimchi Lactobacillus is known to be very beneficial to the human body, but it is easily rancid and smelly, making it difficult to eat for a long time. The present invention is a green juice composition of a new concept commercialized by mixing kimchi lactic acid bacteria coated and encapsulated kimchi lactic acid bacteria in a concentrate of fruits and vegetables.

Unlike conventional animal lactic acid bacteria fermented milk products, vegetable lactic acid bacteria are inoculated and fermented with lactic acid bacteria as a medium of fruit, which is a vegetable material, and does not cause the fermentation of fats and proteins that may occur when animal raw materials are used. ) Fermentation produces bioactive substances beneficial to the human body, and also produces substances that resist strains and substances harmful to humans or the environment.

More specifically, the kimchi fermentation liquid obtained by inoculating and fermenting lactic acid bacteria by pretreatment of raw kimchi ingredients and fermented in kimchi lactic acid bacteria capsules coated with gum, milk protein, and brown algae, fruit (banana, kiwi, kale) puree, tropical fruit mix concentrate, apple It relates to a green juice composition containing kimchi lactic acid bacteria consisting of juice concentrate, vegetable mix concentrate and purified water.

Green juice composition containing kimchi lactic acid bacteria of the present invention has the nutrition and functionality that fruits and vegetables have. In addition, lactobacillus capsules grown by preventing kimchi lactic acid bacteria capsules from access from gastric acid in the stomach are collapsed in the upper and intestine of the small intestine, and grow as the lactic acid bacteria settle in the intestine.

Kimchi lactic acid bacteria, lactic acid bacteria coating, lactic acid bacteria capsule, green juice, fruit puree, vegetable concentrate

Description

Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias}

The present invention relates to a green juice composition of a new concept commercialized by containing lactic acid bacteria contained in kimchi by mixing kimchi powder containing lactic acid bacteria with fruit puree, apple juice concentrate, kimchi lactic acid bacteria powder, vegetable mix concentrate and purified water. will be.

Unlike conventional fermented milk products that use milk or animal fat as a raw material, vegetable lactic acid bacteria are inoculated and fermented with lactic acid bacteria using a medium such as apple, tangerine, or tomato as a medium. Protein rot does not occur, and sugars are fermented to produce bioactive substances beneficial to the human body, or to produce strains and substances that are harmful to humans or the environment.

Lactic Acid Bacterias (Lactic Acid Bacterias) decompose sugars such as glucose and produce antibacterial substances such as organic acids and bacteriocin, but they do not produce indole, sketol, phenol, amine, and ammonia, which are harmful to human or animal intestines. It is a beneficial bacterium that prevents harmful bacteria, suppresses harmful bacteria, and shows physiological activity that helps people. The lactic acid produced by lactic acid fermentation prevents the growth of pathogens and harmful bacteria in food production such as dairy products, kimchi and brewed foods. Kimchi lactic acid bacteria are largely classified into two genera, leukonostock and lactobacillus.

In the related art related to the present invention, Korean Patent Publication No. 1998-87791 (Chinese green juice) is composed of tomato juice and licorice solution mixing process, instant low temperature sterilization, high temperature and high pressure sterilization process, and packaging process. Korean Patent Laid-Open Publication No. 2000-18977 (composition using Dong-A Green Juice and Residue) relates to a health food composition comprising a mixture of Dong-A Green Juice residue, multi-leaf powder, and multi-leaf extract powder. Korean Patent Publication No. 2001-27065 (Health supplement using vegetable juice) is to chop vegetables, herbs, spices, mushrooms, beans, kelp, etc., extract them at high temperature, and obtain filtrate and sterilize them. Korean Patent Laid-Open Publication No. 2002-13951 (hamcho green juice) is a method of pulverizing seaweed with green juice, mixing it with purified water, sterilizing it with a UV ozone sterilizer, and quenching it at -35 ° C. Korean Patent Laid-Open Publication No. 2005-40264 (Lactic acid bacteria beverage containing pine needles and bamboo green juice) relates to a lactic acid bacteria beverage containing a mixture of pine needles and bamboo leaves which are filtered after grinding pine needles and bamboo leaves in liquid fermented milk. Korean Patent Publication No. 2005-11654 (Manufacturing method of functional fermented beverage using green juice) is a green herbal and dried Chinese herbal medicine containing moisture such as fresh vinegar, kale, carrot, buttercup, broccoli, garlic, fortified turnip, ginseng pine needles and mulberry leaf. Medicinal herb extract extracted with hot water and chitosan, pear, persimmon, green onion, garlic, ginger, gardenia, fresh, brown sugar, and other ingredients are added and fermented naturally with salt, fermented with brown sugar and chitosan. Korean Patent Publication No. 2006-118037 (Coating method and composition of Kimchi Lactobacillus coated in three steps) firstly coats Kimchi fermentation broth obtained by preparing Kimchi fermentation broth with gum, secondly with milk protein, and again with brown algae It relates to a coating method and composition of kimchi lactic acid bacteria to be coated. As described above, the prior art is different from the present invention in the technical configuration.

Among the lactic acid bacteria, bacteria that are mainly involved in kimchi fermentation are known as strains of the species of Leuconostoc mesenteroides. This strain is known as a lactic acid bacterium that leads fermentation until Kimchi feels delicious.In the early stages of kimchi fermentation, there are various species of lactic acid bacteria (Leuconostoc citreum, Leuconostoc lactis, Leuconostoc mesenteroides, etc.) belonging to the genus Lyukonostok. In addition, the biggest characteristic of lactic acid bacteria belonging to most of the genus Lyukonok stock growing in kimchi is that it makes a dietary fiber called dextran by itself. By using this property, dextran is produced industrially using this bacterium in foreign countries, and it is used as a release of blood clots to penetrate the blockage of blood vessels. When you eat Kakdugi Kimchi, you may come with a sticky broth, which is a dexterous fiber that is similar to fiber that cannot be broken down by the body, so it is safe for the body and helps constipation. Lactobacillus is an elongated stick-shaped lactobacillus, known for kimchi as lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus brevis (Lactobacillus brevis). These bacteria are known to grow mainly when kimchi is fermented and has a sour taste. The biggest characteristic of Lactobacillus is its strong acid resistance and strong bile resistance. In fact, researches on the functionality of lactic acid bacteria are being actively conducted in the world, and these bacteria are widely used in food. In Europe, Lactobacillus plantarum is added to yakult as a probiotic strain. Unlike conventional animal lactic acid bacteria fermented milk products, vegetable lactic acid bacteria are inoculated and fermented with lactic acid bacteria as a medium of fruits (apples, tangerines, tomatoes, etc.), which are vegetable ingredients. Fermentation does not occur, and carbohydrates (sugars) are fermented to produce bioactive substances beneficial to the human body, and also to produce strains and substances that are harmful to humans or the environment.

The present invention is fermented kimchi ingredients, fermented kimchi powder lactic acid bacteria powdered kimchi 0.1 ~ 0.5wt% bananas in fruit puree 5-15wt%, kale 1-6wt%, kiwi 4-5wt%, tropical fruit mix A green juice composition containing kimchi lactic acid bacteria comprising 10-15 wt% of concentrate, 5-8 wt% of apple juice concentrate, 1-3 wt% of vegetable mix concentrate, and the remaining purified water. Vegetable mix concentrate is a mixture of carrots, celery, red beet, parsley, lettuce, watercress, spinach and the same juice, respectively concentrated and concentrated. The concentration of the green juice composition containing the kimchi lactic acid bacteria of the present invention is about 8.6 to 10.5 Brix, depending on the composition ratio of the composition.

The kimchi fermentation solution obtained by fermenting the raw kimchi ingredients and fermenting the kimchi powder instead of the powdered kimchi powder by fermenting the raw kimchi ingredients to ferment the kimchi powder is coated with any one or more selected from the group of gum, milk protein and brown algae. Lactic acid bacteria capsules can be used.

The lactic acid bacteria contained in the kimchi of the present invention contains a large amount of lactic acid bacteria which is very beneficial to the human body, but it is easily rancid, and the smell is disturbed, so that it is difficult to eat it for a long time, but it is powdered or lactic acid bacteria containing lactic acid bacteria. Kimchi lactic acid bacterium coated with encapsulated kimchi fermentation liquid is the first commercialized green juice composition containing Kimchi lactic acid bacterium by mixing concentrated fruit and vegetable concentrate and purified water.

Lactobacillus contained in kimchi contains a large amount of lactic acid bacteria beneficial to the human body, but easily rancid, the smell is turbulent and difficult to eat while stored for a long time. In particular, while going to the large intestine via the stomach, lactic acid bacteria are difficult to grow by gastric acid, so it is difficult to eat kimchi lactic acid bacteria to the large intestine.

Unlike conventional animal lactic acid bacteria fermented milk products, vegetable lactic acid bacteria are inoculated and fermented with lactic acid bacteria as a medium of fruits (apples, tangerines, tomatoes, etc.), which are vegetable ingredients. Fermentation does not occur, and carbohydrates (sugars) are fermented to produce bioactive substances beneficial to the human body, and also to produce agonists that resist strains and substances harmful to humans or the environment.

Kimchi containing lactic acid bacteria of the present invention has a turbulent smell, so to improve the disadvantage that is difficult to eat easily, the kimchi powder powdered kimchi containing lactic acid bacteria, or the kimchi fermentation solution obtained by fermenting kimchi containing lactic acid bacteria encapsulated It is to provide a green juice composition by mixing the concentrated liquid and purified water of Kimchi lactic acid bacteria capsule. Green juice containing the kimchi lactic acid bacteria of the present invention is a new concept product commercialized for the first time.

Unlike the conventional animal lactic acid bacteria fermented milk products, the vegetable lactic acid bacteria of the present invention are inoculated and fermented with lactic acid bacteria as a medium of fruits (apples, tangerines, tomatoes, etc.) which are vegetable materials, and fats that may appear when animal raw materials are used. It does not cause the fermentation of proteins, fermentation of carbohydrates (saccharides) to produce physiologically active substances beneficial to the human body, and also produces substances that resist strains and substances harmful to humans or the environment.

The present invention represents a green juice composition comprising kimchi containing lactic acid bacteria.

The present invention shows a green juice composition comprising kimchi powdered kimchi powder, fruit puree, tropical fruit mixed concentrate, apple juice concentrate, vegetable mix concentrate and lactic acid bacteria containing lactic acid bacteria containing purified water.

Fruit puree in the above may be any one or more selected from the group of banana puree, kiwi puree, kale puree.

The green juice composition containing the kimchi containing the lactic acid bacteria is banana puree 5-15%, tropical fruit mix concentrate 10-15%, kale 1-6%, apple juice concentrate 5-8%, kimchi powder containing lactic acid bacteria The kimchi powder 0.1-0.5%, the vegetable mix concentrate may contain 1-3% and the remaining purified water.

In the vegetable mix concentrate, carrots, celery, red beet, parsley, lettuce, watercress, spinach after mixing the same weight, can be used green juice obtained by juice.

The tropical fruit mixed concentrate is apple juice 10-65.9%, orange juice 20-40%, pineapple juice 10-30%, mango puree 1-10%, apricot puree 1-10%, banana puree 1-5%, guava Puree 1-5%, lime juice 0.1 to 1.0% by weight can be used mixed.

The tropical fruit mixed concentrate is apple juice 33.5%, orange juice 30%, pineapple juice 20%, mango puree 5%, apricot puree 5%, banana puree 3%, guava puree 3%, lime juice 0.5% by weight Can be used.

At least one selected from the group of gum, milk protein and brown algae fermented kimchi obtained by fermenting kimchi for 1-5 days at 30-38 ° C instead of powdered kimchi powder by fermenting kimchi powdered kimchi. Kimchi lactic acid bacteria capsules can be used as a coating.

Green juice composition comprising the kimchi containing lactic acid bacteria of the present invention may further comprise a gut-string powder in addition to the above-mentioned components.

In the case of further comprising the Machise powder further comprises a green juice composition containing kimchi containing lactic acid bacteria of the present invention banana puree 5-15%, tropical fruit mix concentrate 10-15%, kale 1-6%, apple juice concentrate 5-8%, kimchi powder 0.1-0.5% powdered kimchi containing lactic acid bacteria, the vegetable mix concentrate may contain 1-3%, 0.1-0.5% machise powder and the remaining purified water.

Machichi powder in the above may be used to steam and then machichichi powdered with a grinder.

Machihyun powder may be used as the guchihyun powder steamed for 1 to 3 hours at 90 to 110 ℃ and then dried at 20 to 25 ℃ for 30 minutes to 2 hours and then powdered to the same size as kimchi powder with a grinder.

 The characteristics of lactic acid bacteria contained in kimchi of the present invention are first; Maintaining a beneficial balance of the intestinal flora and forming a healthy intestine, second; Neutralization of harmful bacteria, third; Immune effect can be divided into three. Balance of gut flora keeps the lactic acid bacteria settled in the gut, preventing harmful bacteria from intestines from attaching to the epithelium of the digestive tract. Lactobacillus is an antibacterial substance that kills or inhibits the growth of harmful bacteria. Keep it. In addition, it helps to increase the membrane function of the gut epithelial cells, and thus has an anti-inflammatory effect, thereby strengthening the intestinal villi and contributing to the formation of a healthy digestive tract. This action not only helps to prevent constipation and diarrhea, but also helps to prevent skin problems and aging that may be caused by metabolites of intestinal adsorption harmful bacteria. have. Inactivation of harmful bacteria inhibits Escherichia coli, Salmonella, Listeria, Staphylococcus aureus, and diarrheal bacteria, while inhibiting Helicobacter bacteria, which is a strong bacterium of gastritis, but does not neutralize beneficial bacteria. Therefore, food poisoning and diarrhea can be prevented, and gastritis and gastric cancer can be prevented. As an immune effect, by increasing the production of immune substances in the body to improve the immune response, it is possible to relieve stool, prevent colon cancer, make a healthy intestine, and also help digestion and absorption by digestive enzymes to ingest nutrients of humans or animals And growth is promoted.

Unlike other fruits, bananas have a unique scent and rich in sugar, so they have the most energy and are well digested, making them staple foods in some provinces. It is 87kcal per 100g, which is higher in calories than other fruits, but it is also good for diet because it is full of rich fiber. Fructose is one-third of the apples and grapes, fat and sodium is low, so even high blood pressure, heart disease, cirrhosis patients can eat. Carbohydrates are also good for digestion and absorption, so it is good for people with gastrointestinal disorders. Banana ① ① constipation, diarrhea prevention, colon cancer prevention effect; Bananas have a high amount of dietary fiber and induce soft stool, which has been shown to be effective in preventing diarrhea and constipation. A large amount of Pectin (Pectin) has a diarrhea preventive effect to promote the formation of stool by increasing the bacterial component, Hemicellurose is a constipation preventive action to promote bowel movement and soften the stool. ② hypertension; Bananas are rich in potassium and other minerals that play an important role in lowering blood pressure. High blood pressure patients should consume less salt (sodium) and less fat, and it is important to eat plenty of other minerals such as potassium. This is highly recommended by the American Heart Association because bananas are very rich in minerals. ③ blood pressure lowering action; Bananas contain natural substances that work to lower blood pressure. It contains ingredients that work very similarly to the recently developed antihypertensives, which helps to lower blood pressure. Bananas are highly nutritious and can replace high blood pressure medications. ④ calms thirst from heat; Bananas have a body-cooling ingredient that makes people feel hot, and they want to cool their intestines effectively. They are used for people with constipation due to thirst or dry intestines caused by heat. ⑤ improved gastrointestinal function; When bananas are fully cooked, the sugars produced are fructose and glucose, so digestion and absorption are good for patients, children, and those who exercise. ⑥ skin care, anti-aging; The high levels of vitamin A and protein in bananas nourish skin cells, moisturizing rough skin and retarding skin aging, making skin elastic. ⑦ eye protection; Bananas contain a significant amount of calcium, which is an essential nutrient for the human body to protect soft eye tissue. ⑧ fatigue and insomnia; After exercise, you sweat a lot, especially potassium. If you lack potassium, your intestinal function will decline, and your digestive, drowsiness, and fatigue build up. Bananas are rich in many minerals, including potassium, making them suitable as a source of nutrition for post-workout or sweaty seasons. In addition, it contains a lot of tryptophan (amino acid), which is made of seratonin, which stabilizes the mind and is effective in sleeping disorders.

The main component of apples is sugar, which accounts for 13% of the whole, and is composed of 47% fructose, 30% glucose, 20% sugar, and 3% sorbitol. Vitamin C is one of the smallest fruits and contains tannin, which gives it a slightly bitter taste, but also contains polyphenols that dissolve cholesterol fatty acids in blood vessels. Apple pulp contains sugars (glucose, fructose, sorbitol, etc.), organic acids (apple citric acid, citric acid, etc.), tannins, enzymes, and skins contain amino acids (proline, gava, etc.). Apples are effective in stopping diarrhea and also aid in salt excretion, which is also effective in atherosclerosis. Between the skin and the flesh contains a lot of fiber components called pectin, and this pectin has the effect of relieving constipation to discharge the carcinogens in vitro and reduce the incidence of colorectal cancer. Apple's vitamin C (especially good for smokers and those with chronic gingivitis) Pectin (good for hypertension, arteriosclerosis, obesity) Fibrin (good for diabetics by controlling blood insulin, preventing blood sugar fluctuations) It is good for constipation and is effective in preventing hypertension. Potassium in apples can cause blood pressure to be absorbed by releasing excess meat absorbed salt. Citric acid, tartaric acid, etc. are included to remove the fatigue material accumulated in our body. Pectin dressing is excellent for women's skin beauty. It is effective in removing lactic acid, which is a fatigue product of the human body. Other effects: Low back pain, diuretic effect, energy supplement, blood sugar normalization, fatigue recovery, menopausal disorders, such as effects are.

Orange juice is composed of vitamins, minerals, citric acid, and water. About 112 g (two pieces) of pineapple contains 65 Kcal, 10 mg of salt, 17 g of carbohydrates, 1 g of dietary fiber, and 13 g of sugar. The fruit is succulent, contains about 10% sucrose and 1% citric acid, and has a refreshing sour and sweet taste. The sour ingredients include citric acid, malic acid, tartaric acid, and vitamins B1, B2 and C. Among them, vitamin C is the most fruit, and 60mg is contained in 100g. Contains proteolytic enzymes are effective in diarrhea and indigestion. Calcium is relatively rich and sugar, glucose, fructose and other sugars are the mainstream. Pieapple contains a proteolytic enzyme called bromelain, which helps to digest meat by lightening the meat, and helps digestive disorders such as diarrhea and indigestion because it breaks down the intestinal rot. Pineapple also contains vitamin B1, which boosts metabolism, which is effective in recovering fatigue and also affecting summer symptoms.

Mangoes are high in vitamin A and carotene contains about the same amount as green leafy vegetables. It can be eaten raw or used as desserts and confectionery ingredients. Grind the flesh and use it for salad dressings, sauces and soups. 104 g of mango (half mango) contains 40 kcal, 17 g of carbohydrates, 1 g of dietary fiber, 15 g of sugar and large amounts of vitamins A, C and D. Compared to other fruits and vegetables, it contains a lot of sulfate agent, which prevents the spread of cancer cells. It inhibits the absorption of harmful substances, prevents colon cancer, improves immune function, and functions as a suit. It is also effective in controlling blood sugar levels, inhibiting insulin and glucacon secretion, controlling blood cholesterol, preventing gallstones and preventing obesity.

About 90% of apricots are pulp, the main component is sugar, organic acids contain 1 ~ 2% of citric acid and malic acid, and minerals contain 59% of potassium. In addition, beta-carotene, which has the effect of vitamin A, contains 5-8 mg of dried fruit. Seeds are known as almonds, which are high in phosphorus, protein and fat and contain amidarin. The bitter taste is called the deceased and used as a medicine, the sweet taste is eaten as sweets, persimmons. Apricots are slightly warm in nature, taste sour, sweet and slightly poisonous.

Guava contains a lot of vitamins and minerals such as vitamin C, magnesium, potassium, etc., and inhibits peroxidation (cancer prevention), hydrogen peroxide scavenging (anti-aging), free radical generation (whitening effect), anti-obesity (amylase) Inhibition), antidiabetic action (sugar absorption inhibitor-like insulin action-containing polyphenol component), antiallergic action (histamines inhibition) and the like have been reported.

Kale contains a lot of vitamins, minerals, amino acids, fats, proteins, enzymes, and plant hormones that are essential nutrients for the human body. In particular, vitamins A, B1, B2, C, K, M, U and various minerals including calcium and chlorophyll, lysine, glucose and the like.

Kiwi is not only delicious but also good for the body, and the fruit with the highest nutrient density (contribution to daily needs) is the kiwi fruit. Only two kiwis can provide enough vitamin C, vitamin E, folic acid, magnesium and potassium. It is also low in fat and sodium, but rich in fiber, which is good for diet. ① kiwi and immunity; One kiwi contains twice the vitamin C of oranges and six times the vitamin E of apples. In addition, it contains polyphenols and polysaccharides, which are strong antioxidants that increase cancer and suppress cancer. In Taiwan, which suffered severe Severe Acute Respiratory Syndrome (SARS) in 2003, Kiwi is one of the methods for preventing SARS. ② anticancer effect; To prevent cancer, it is important to eat fresh fruits and vegetables that are high in antioxidants. Kiwi contains antioxidants such as vitamins C, E, and polyphenols, which are essential for antiprevention. Kiwi is also effective in preventing cancer-causing DNA damage. In addition, ascorbic acid (vitamin C), which is excellent in immune function and anticancer activity, is much richer than other fruits. ③ prevent constipation; Kiwi's native New Zealand Auckland School of Medicine has shown that kiwis are effective for constipation in older adults who suffer from constipation. Led to a bowel movement. ④ health of pregnant women; Kiwi is good for pregnant women. This is because folic acid is abundant in kiwifruit. Folic acid plays an important role in producing nerve cells. In particular, the brain and spinal nerves of the fetus are completed within the first month of pregnancy, and folate deficiency during this period can result in the birth of a child whose brain is malformed. ⑤ prevention of cardiovascular disease; Kiwi plays a major role in maintaining health beyond the 'nutrition mass' we think of vaguely. Phytochemicals, polyphenols, and ascorbic acid in the kiwi prevent heart disease and arteriosclerosis and develop the ability to resist various chronic diseases. ⑥ good kiwi for smokers; There are no fruits as good as kiwi for smokers or stressful office workers. First of all, smoking is effective because it lacks vitamin C. Cortisone (cortisone) hormone, which increases stress resistance, is promoted by vitamin C. Therefore, it can be said that it is effective in preventing fatigue and preventing colds.

Celery contains more vitamins and vitamins than other vegetables, and it also contains vitamins A, C, and sodium, calcium, magnesium, phosphorus, and hematopoietic iron. The amino acids that make up the protein are glutamic acid, the component of umami, and methionine, which is an essential amino acid that helps glycine and liver work and does not progress to fatty liver. Fiber also takes up a lot. The most important point of raw celery green juice is that it has a lot of active organic sodium, so it has a remarkable effect on various diseases and symptoms. ① formal action; Fiber absorbs and excretes harmful bacteria that inhabit the large intestine and produce cancerous substances. In addition, during the proteolysis process, harmful intestines are reversed by the small intestine, absorbed into the body, and digested. Therefore, aging, constipation, cancer can be prevented. ② Gangjeong (强 精) effect; The internal organs are strengthened and basic stamina is strengthened to purify the blood, which is great for stamina and beauty. ③ antistress action; Fatigue substances such as lactic acid and palvinic acid, which slow down the work of the nervous system, are removed by the action of vitamins, and the nerve activity of the brain is smoothed, so it can work when you are tired from mental labor or when your nerves are sensitive so you can't sleep. Let's do it. It can also help prevent neuralgia and joint diseases. ④ other; Excellent prevention and treatment effect on diabetes, neuritis, coronary artery disease and various stones. It is also effective for menopausal disorders and menstrual disorders.

Beet juice contains minerals such as sodium, calcium, potassium, and chlorine in addition to vitamin C. Iron content is not a major part of beet, but it is a major component that has a great effect on red blood cell production. In particular, the leaves contain saponins. ① blood purification effect; Beet juice produces red blood cells and controls blood failure. In particular, during menopause, it has a much more lasting effect than other drugs or synthetic hormones. It is also good for menstrual disorders and anemia. ② liver purification; Chlorine in beet juice acts as an organic cleansing agent for the liver, kidneys, and gallbladder to help lymphatic activity throughout the body. ③ removal of stones; Beet juice prevents all stones, as well as light stones such as gallstones, kidney stones, etc. ④ In addition to hepatitis, anemia, hypotension, skin disease, itching, cancer prevention and good for children's development, good for skeletal formation, strong teeth, helps hair growth.

Parsley leaves contain a lot of vitamins A, B, and C and are rich in iron, as well as minerals like calcium and magnesium. Apiol, which has a unique aroma and flavor to parsley, is contained not only in leaves but also in seeds, so it can't be eaten like other herbs. Parsley herbal tea was once used as a rheumatism medicine. ① diuretic effect; Along with celery, cucumber, garlic, onion, lemon, etc., it is an excellent natural diuretic (Professor Jong-Sook Kwon, Shingu University). I eat 25g and I get urine. That is why it is recommended for gout patients and people with broken kidneys. It is also recommended for people who are swollen due to heart disease, diabetes, enlarged prostate, region syndrome (PMS) and food allergies. Parsley is also effective when there is a bacterial infection in the urethra. Parsley is an effective food for the genitourinary system and is effective for kidney stones, bladder stones, proteinuria, nephritis, and other kidney disorders. There is also great efficacy in edema. ② eliminates bad breath; Food scientists cite parsley as the only food that beats the smell of garlic. In fact, if you eat garlic, smoke, or drink and drink the parsley, the smell goes away. ③ antioxidant activity; It has an antioxidant effect that cleans the body of harmful oxygen. It is rich in beta carotene and vitamin C (both antioxidant vitamins). Eliminating harmful oxygen delays aging and reduces the risk of cancer, heart disease, stroke, and cataracts. ④ prevent anemia; This is because iron is rich in iron, which is often lacking in patients with anemia. 25g of parsley contains more iron than 200g of pork. In addition, vitamin C in parsley helps the body absorb iron. ⑤ calcium supply; It is an invaluable source of calcium for those who dislike dairy products such as milk. 100g of parsley contains 200mg of calcium. It is more than milk, the king of calcium. Eating parsley stabilizes your nerves and makes you feel nervous and nervous. ⑥ promote digestion; Boosts appetite and helps digestion ⑦ is rich in dietary fiber to prevent constipation and potassium to control blood pressure. ⑧ parsley is effective in any disease of the eyes and optic nerve. Amblyopia, corneal ulcers, cataracts, conjunctivitis, various ophthalmitis, or pupil reflexes are also effective in eating a mixture of carrots and lettuce in juice of fresh parsley.

According to "Yeongbogam", lettuce is a vegetable that is cold and tasty in nature, and makes the five sheets of rice relax and let the chest blocked. It is also good for people who drink white alcohol, whiten the blood and detoxification. ① rich in iron and essential amino acids, good for preventing anemia; Lettuce is good for women because it is rich in vitamin A and B groups, iron and essential amino acids such as calcium, histocin and lysine. Iron and essential amino acids prevent anemia, and vitamin A, which aids in the absorption of calcium and calcium, is effective in preventing osteoporosis in postmenopausal women. Vitamin B also helps prevent skin aging and keeps hair shiny and smooth. ② lettuce is very good for women who suffer from constipation. Lettuce is rich in fiber that helps intestinal activity, softens the bowel movements and detoxifies toxins. Long-term constipation, turbulent energy back to the upper body is strongly recommended for people with poor skin or poor digestion. ③ Lettuce has a lot of moisture to help the healthy dehydration summer flight. It is also a good medicine for headaches and dizziness caused by hot sun. ④ relieves nervousness and pain. Lactoserine and lactocin in lettuce are effective in treating insomnia by relieving irritation, stress and relieving pain. You can crush it and put it on a bruise or muscle pain. ⑤ It is good for recovery of fatigue, to relieve tension and to help metabolism, and to recover for fatigue, and it is rich in vitamins and minerals, thus acting as a natural tonic. ⑥ good for eye health; Lutein in lettuce protects the nerves in the eye and helps keep it healthy. Lutein is found not only in lettuce, but also in green plants like broccoli and spinach. ⑦ detoxifies toxins in the body; The blood clearing effect is effective, and detoxification is excellent. Pollution removes toxins and wastes accumulated in the body. ⑧ prevent anemia; It is effective in preventing anemia because it contains a lot of iron that has a hematopoietic effect. ⑨ help with hangovers; It helps the liver function and clears the blood, so it is effective to recover the condition after drinking. It also helps relieve headaches caused by hangovers.

Watercress is native to Central Europe and is known for its relaxing antioxidant activity and neck muscles. Clinical cases have been reported that asthma and cough have been cured by eating watercress leaf and powder. In Brazil, cough syrup with watercress is sold, and cough medicine called "Western vegetables" in China. It is used as. In Japan, there are folk remedies that use watercress to sore throats and coughs. The spicy ingredient of watercress has the ability to relieve throat inflammation and broncho muscles, thus expanding the airways. It is also effective in eliminating the bacteria and viruses attached to the throat and organs and reducing inflammation.

Spinach has a lot of beta carotene, folic acid, vitamin C, E, chlorophyll, lutein, fiber, etc. has been known as an anti-cancer food. Spinach has a natural chemical called lutein, which has the effect of preventing degeneration of eyeballs, a major cause of blindness, and antioxidant activity, which inhibits cancer. One cup of spinach has about 40 calories and is free of fat. Spinach is rich in beta carotene, so eating just 4-5 roots meets the daily intake of vitamin A. Beta carotene is a precursor to vitamin A (oxidant) to prevent oxidation, and is known to be effective in preventing cancer caused by the antioxidant activity. Beta-carotene is fat-soluble in oil, so if you cooked spinach with perilla oil, sesame oil, sesame salt can increase the absorption of vitamin A by 2-3 times. Spinach is a treasure trove of vitamins. 100g of spinach contains 65mg of vitamin C. Since it is mainly distributed in the leaves, the more the sun is cultivated during the cultivation, the higher the content of vitamin C. It is also rich in potassium, magnesium, zinc and copper.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Example 1-5>

Banana puree (NFC, HF-52 brix Brazil) 5- 15%, tropical fruit mix con'c (HF-12 brix, Italy) as raw ingredients used in the present invention is apple, orange, pineapple , Tropical Fruit Mix Concentrate with Mango, Apricot, Banana, Guava and Lime, 10-15%, Kale Juice 1-6% (Pacific Farm Jincheon), Kiwi Puree 4-5% (New Zealand), Apple Juice Concentrate 5- 8%, lactic acid bacteria-containing kimchi powder 0.1-0.5%, vegetable mix concentrate was mixed carrot, celery, red beet, parsley, lettuce, watercress, spinach in the same weight, and then used 1-3% green juice obtained by juice And the purified water comprised 59.5-67.8%. The results are shown in Table 1.

Kimchi powder containing lactic acid bacteria in the above was prepared kimchi and dried kimchi obtained by fermentation for 3 days at 37 ℃ was used to powder into a grinder.

Table 1. Raw Material Composition Ratio

Raw materials Compounding ratio (%) Example 1 Example 2 Example 3 Example 4 Example 5 Banana Puree 10 5 10 5 15 Tropical Fruit Mix 14 15 13 13 10 Kale Puree One One One One One Kiwi Puree 5 4 5 4 5 Apple Juice Concentrate 7 5 6 8 7 Kimchi Powder 0.1 0.2 0.2 0.3 0.5 Vegetable Mix Concentrate One 2 One 3 2 Purified water 61.9 67.8 63.8 65.7 59.5 system 100 100 100 100 100 Brix 10.5 10.4 9.7 8.6 9.0

<Example 6-10>

Except for using kimchi lactic acid bacteria capsules instead of kimchi powder in Example 1-5 was prepared using the same method as in each example to prepare a green juice containing kimchi containing lactic acid bacteria (see Table 2).

Kimchi lactic acid bacteria capsules are obtained by spray coating the kimchi fermentation solution obtained by fermenting kimchi at 37 ℃ for 3 days with milk protein.

Table 2. Raw Material Composition Ratio

Raw materials Compounding ratio (%) Example 6 Example 7 Example 8 Example 9 Example 10 Banana Puree 10 5 10 5 15 Tropical Fruit Mix 14 15 13 13 10 Kale Puree One One One One One Kiwi Puree 5 4 5 4 5 Apple Juice Concentrate 7 5 6 8 7 Kimchi Lactobacillus Capsules 0.1 0.2 0.2 0.3 0.5 Vegetable Mix Concentrate One 2 One 3 2 Purified water 61.9 67.8 63.8 65.7 59.5 system 100 100 100 100 100 Brix 10.5 10.4 9.7 8.6 9.0

<Test Example 1>

The green juice composition containing the kimchi lactic acid bacteria blended as in Examples 1 to 5 of the present invention was subjected to a sensory test and shown in Table 3 below.

Table 3. Sensory test results

Example Sensory test Sum
flavor incense Viscosity Chromaticity Taste One 3 4 4 4 5 20 2 5 3 3 5 5 21 3 3 3 3 5 5 19 4 5 5 5 4 5 24 5 5 5 5 5 5 25 Remarks 1: very bad
2: bad
3: normal
4: Good
5: Very good

<Test Example 2>

According to the ingredient test for green juice (Example 1 green juice) containing lactic acid bacteria containing kimchi powder of the present invention (2008.2.22. Daedeok Institute of Life Science, Korea) calories (kcal / 100ml) 44.6895, carbohydrate (g / 100 ml) 9.3692, saccharides (g / 100ml) 9.2384, protein (g / 100ml) 0.4813, fat (g / 100ml) 0.5875, saturated fat (g / 100ml) 0.3035, trans fat (g / 100ml) 0.0273, cholesterol (mg / 100ml) No detection, Sodium ((mg / 100ml) 13.0959 showed no harmful components to humans, using the sample to test the storage method in the distribution process as follows to test the results are shown in Table 4.

Table 4. Confirmation of Corruption Rate by Microbial Growth

Storage environment Archive Progress Refrigerated (7 ℃) 1 to 10 days Day 1: No abnormalities (Sensory test results: No change in taste) After 2 days: No abnormalities (Sensory test results: No change in taste) Day 5: No abnormalities (Sensory test results: No change in taste) After 10 days: No abnormalities (Sensory test results: No change in taste) Room temperature (28 ℃) 2 days 6 hours elapsed: no abnormality 18 hours elapsed: no abnormality 24 hours elapsed: Slightly swelled slightly 42 hours elapsed: Puffed up Incubator
(36 ℃) 1 day 6 hours elapsed: no abnormality 18 hours elapsed: Swell slightly from initial condition 24 hours elapsed: bulging

From the above results, it can be seen that the green juice composition containing the kimchi lactic acid bacteria of the present invention exhibited relatively good taste through sensory evaluation, and also excellent in the stability of the product compared to commercial products.

The present invention is inoculated and fermented with lactic acid bacteria using the fruit as a vegetable material as a medium, and the fermentation of carbohydrates without fermentation of fat and protein occurs, thereby producing a bioactive substance beneficial to the human body. In addition, because it produces a material that is resistant to strains and substances harmful to humans or the environment, it is highly industrially applicable.

1 is a manufacturing process diagram of the present invention.

Claims (7)

Banana Puree 5-15%, Tropical Fruit Mix Concentrate 10-15%, Kale 1-6%, Apple Juice Concentrate 5-8%, Kimchi Lactobacillus 0.1-0.5%, Vegetable Mix Concentrate 1-3%, and the remaining purified water Green juice composition containing kimchi lactic acid bacteria, characterized in that delete According to claim 1, Kimchi lactic acid bacteria are lactic acid bacteria containing kimchi lactic acid bacteria or lactic acid bacteria containing the kimchi fermentation liquid containing the kimchi lactic acid bacteria containing green juice composition, characterized in that encapsulated delete delete The green juice composition according to claim 1, wherein the vegetable mix concentrate is green juice obtained by mixing carrots, celery, red beets, parsley, lettuce, watercress, and spinach at the same weight and then juice them. According to claim 1, wherein the tropical fruit mix concentrate apple juice 33.5%, orange juice 30%, pineapple juice 20%, mango puree 5%, apricot puree 5%, banana puree 3%, guava puree 3%, lime juice 0.5% Green juice composition containing kimchi lactic acid bacteria, characterized in that mixed by weight

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