KR101059839B1 - Lactic Acid Bacteria Fermented Peach Enzyme Solution - Google Patents

Lactic Acid Bacteria Fermented Peach Enzyme Solution Download PDF

Info

Publication number
KR101059839B1
KR101059839B1 KR1020080113809A KR20080113809A KR101059839B1 KR 101059839 B1 KR101059839 B1 KR 101059839B1 KR 1020080113809 A KR1020080113809 A KR 1020080113809A KR 20080113809 A KR20080113809 A KR 20080113809A KR 101059839 B1 KR101059839 B1 KR 101059839B1
Authority
KR
South Korea
Prior art keywords
lactic acid
acid bacteria
peach
days
container
Prior art date
Application number
KR1020080113809A
Other languages
Korean (ko)
Other versions
KR20100044678A (en
Inventor
임은석
Original Assignee
임은석
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 임은석 filed Critical 임은석
Publication of KR20100044678A publication Critical patent/KR20100044678A/en
Application granted granted Critical
Publication of KR101059839B1 publication Critical patent/KR101059839B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

제조가 용이하고 맛과 향이 우수하며 몸에 유익한 성분이 많이 함유되도록, 잘 익은 복숭아를 용기에 5~30일 동안 밀봉 보관하여 1차 숙성시키고, 1차 숙성되어 생성된 과육과 액즙 10kg 대하여 유산균 3~30을 용기에 60~450일 동안 밀봉 보관하여 배양 발효시키고, 발효되어 생성된 부패과육과 슬러리를 서로 분리시키고, 분리된 슬러리를 용기에 30~600일 동안 밀봉 보관하여 2차 숙성시키고, 2차 숙성되며 생성된 부유물과 침전물로부터 액상물을 분리하여 효소액을 취득하는 방법으로 제조되는 유산균 발효 복숭아 효소액 제조방법을 제공한다.The ripe peach is sealed and preserved in a container for 5 to 30 days so that it is easy to manufacture, has a good taste and aroma, and contains many beneficial ingredients. Cultured and fermented by sealing and storing ~ 30 in a container for 60 to 450 days, separating the decayed flesh and slurry produced from the fermentation with each other, and separating the separated slurry in a container for 30 to 600 days for secondary aging, 2 The present invention provides a method for preparing lactic acid bacteria fermented peach enzyme liquid which is matured and prepared by separating a liquid substance from the produced suspended solids and precipitates to obtain an enzyme liquid.

복숭아, 과육, 액즙, 유산균, 배양, 발효, 밀봉, 숙성, 효소 Peach, pulp, juice, lactic acid bacteria, culture, fermentation, sealing, ripening, enzyme

Description

유산균 발효 복숭아 효소액 제조방법 {Making Mathod of Peach Enzyme Liquid with Lactic Acid Fermentation}Making Method of Lactic Acid Fermented Peach Enzyme Liquid {Making Mathod of Peach Enzyme Liquid with Lactic Acid Fermentation}

본 발명은 유산균 발효 복숭아 효소액 제조방법에 관한 것으로서, 보다 상세하게는 복숭아에 유산균을 배양 발효하고 숙성시키므로 복숭아의 향미를 간직하고 인체에 유익한 효소가 다량 함유되도록 하는 유산균 발효 복숭아 효소액 제조방법에 관한 것이다.The present invention relates to a method for producing lactic acid bacteria fermented peach enzyme liquid, and more particularly, to a method for producing lactic acid bacteria fermented peach enzyme liquid which preserves the flavor of peach and contains a large amount of enzyme beneficial to the human body by culturing and fermenting lactic acid bacteria in peach. .

일반적으로 복숭아의 주성분은 수분과 당분이며, 알칼리성 식품으로 면역력을 키워주며 식욕을 돋구는 과일로 알려져 있다.In general, the main components of peaches are moisture and sugar, and alkaline foods are known to increase immunity and appetite fruit.

그런데 상기 복숭아는 예로부터 현재에 이르기까지 주로 날로 먹거나 통조림, 병조림, 주스, 잼 등으로 해서 먹는 경우가 많으므로 식상함을 주기 쉽다.By the way, since the peach is eaten raw or canned, bottled, juice, jam, etc. mainly from the old days to the present, it is easy to give a meal.

그리고 상기 복숭아를 수확하는 농가에서는 매년 판매처를 확보하기 쉽지 않고 가격이 원가 이하로 낮게 형성되는 등 소득을 올리는데 많은 어려움을 겪고 있다.In addition, farmers harvesting the peach have difficulty in increasing their income, such as the difficulty of securing a sales place every year and the price being lower than the cost.

한편, 예로부터 발효식품은 우리 몸에 유익한 성분이 많이 함유되어 예로부터 널리 애용되고 있으나, 아직까지 복숭아를 이용한 발효식품의 개발 대해서는 미 비한 실정이다.On the other hand, the fermented food from ancient times contains a lot of beneficial ingredients for our body has been widely used from ancient times, but the development of fermented foods using peaches are still inadequate.

종래 복숭아를 이용한 발효식품으로는 국내공개특허 제1996-0009908호 복숭아 발효음료 및 그 제조방법이 있다.As a fermented food using a conventional peach, there is a domestic Published Patent No. 1996-0009908 peach fermented beverage and its manufacturing method.

상기 국내공개특허 제1996-0009908호 복숭아 발효음료 및 그 제조방법은 복숭아의 과육과 씨를 함께 사용하고 설탕과 4:1의 중량비로 혼합하여 상온에서 6개월간 발효 및 숙성시키는 기술이다.The Korean Laid-Open Patent No. 1996-0009908 and peach fermented beverage and its manufacturing method is a technique of fermenting and ripening at room temperature for 6 months by using peach pulp and seeds together and mixing with sugar in a weight ratio of 4: 1.

본 발명은 복숭아 본래의 우수한 맛과 향을 내면서 우리 몸에 유익한 성분을 용이하게 섭취할 수 있는 식품을 제공하고자 하는 목적에서 시작되었다.The present invention has been started with the object of providing a food that can easily ingest the beneficial ingredients to our body while giving out the original excellent taste and aroma of peach.

본 발명의 목적은 복숭아에 유산균을 배양하고 발효 및 숙성시켜 효소액을 제조하는 것에 의하여 복숭아를 이용한 새롭고 몸에 유익한 건강발효식품을 제공하고 복숭아농가의 새로운 소득원의 창출이 가능한 유산균 발효 복숭아 효소액 제조방법을 제공하기 위한 것이다.It is an object of the present invention to provide a new and beneficial health fermented food using peach by culturing, fermenting and ripening lactic acid bacteria in peach, and producing a new source of income for peach farms. It is to provide.

본 발명이 제안하는 유산균 발효 복숭아 효소액은 잘 익은 복숭아를 5~30일 동안 용기에 밀봉 보관하여 1차 숙성시키고, 1차 숙성되어 생성된 과육과 액즙 10kg 대하여 유산균 3~30g을 60~450일 동안 용기에 밀봉 보관하여 배양 발효시키고, 발효되어 생성된 부패과육과 슬러리를 서로 분리시키고, 분리된 슬러리를30~600일 동안 용기에 밀봉 보관하여 2차 숙성시키고, 2차 숙성되며 생성된 부유물과 침전물로부터 액상물을 분리하여 효소액을 취득하는 방법으로 제조된다.The lactic acid bacterium fermented peach enzyme solution proposed by the present invention is ripened by sealing ripe peaches in a container for 5 to 30 days and lactic acid bacteria 3 to 30 g of lactic acid bacteria for 10 to 60 days for the pulp and juice produced by the first ripening. Cultured fermentation by sealed storage in a container, the decayed flesh and slurry produced by fermentation are separated from each other, and the separated slurry is sealed and stored in a container for 30 to 600 days for secondary ripening, secondary ripening, and the resulting suspended solids and precipitates. It is produced by a method of obtaining an enzyme liquid by separating a liquid from the liquid.

상기 복숭아는 수확 후 세척을 행하지 않은 상태의 것을 사용한다.The peaches are those that are not washed after harvesting.

즉 상기 복숭아는 껍질에 난 털이 그대로 보존된 상태로 사용한다.In other words, the peach is used in a state in which the hairs in the shell are preserved.

상기 복숭아의 껍질에 난 털은 도모(桃毛)라 하여 붕루(崩漏:여성들의 월경이 아닌데 갑자기 많은 량의 출혈을 하는 병)를 치료하는 것으로 알려져 있다.The hairs of the peach peel are known as tomo (桃 毛), and it is known to cure a bulge (崩漏: a disease that causes suddenly a large amount of bleeding, but not menstruation of women).

그리고 상기 복숭아는 절단작업이나 파쇄작업, 저미는 작업 등을 행하지 않 고 통째로 사용한다.The peach is used as a whole without cutting, crushing, or slicing.

상기 복숭아를 통째로 사용하면, 복숭아를 절단하거나 파쇄작업, 저미는 작업 등을 행하지 않으므로 작업의 효율성을 높이는 것이 가능하다.If the peach is used as a whole, the peach is not cut, shredded, sliced, or the like, so that the efficiency of the work can be improved.

그리고 발효 및 숙성과정에서 복숭아가 과육과 씨, 껍질 등으로 쉽게 분리되지 않으므로 높은 순도의 효소액을 얻는 것이 가능하고 부패과육 및 부유물, 침전물, 등의 분리가 용이해진다.In the fermentation and ripening process, the peach is not easily separated into pulp, seeds, and shells, so that it is possible to obtain a high-purity enzyme solution and to easily separate the rotted pulp and suspended matter, sediment, and the like.

상기 복숭아는 비타민 A와 C가 많이 함유되고 펙틴질이 풍부하며 다량의 단백질과 아미노산 등을 함유하고 있으므로 건강식품으로 잘 알려져 있다.The peach is well known as a health food because it contains a lot of vitamins A and C, is rich in pectin and contains a large amount of proteins and amino acids.

뿐만 아니라 상기 복숭아는 당분, 유기산, 섬유소, 무기질 등 인체 영양상 요구되는 영양소가 골고루 함유되어 있다.In addition, the peach evenly contains nutrients required for human nutrition such as sugar, organic acid, fiber, and minerals.

상기 용기는 항아리, 옹기, 단지 등의 도자기를 사용한다.The container uses ceramics such as jars, pots and jars.

상기 도자기를 사용하면 내용물이 상하거나 부패하지 않고 알맞은 상태와 속도로 발효시키는 것이 가능하다.By using the ceramics it is possible to ferment in a suitable state and speed without spoiling or decaying the contents.

상기 1차 숙성은 햇빛이 들지 않고 온도변화가 작은 장소에서 대략 상온으로 8~25일 정도 보관하는 것에 의하여 이루어지는 것이 바람직하다.The primary aging is preferably made by storing about 8-25 days at room temperature in a place where the temperature change is small without sunlight.

상기 유산균은 젖산균이라고도 하며, 당류를 분해하여 젖산을 생상하는데, 이러한 젖산은 우리 몸의 장내에 있는 유해 세균의 발육을 억제하여 장의 기능을 좋게 하는 것으로 알려져 있다.The lactic acid bacteria, also known as lactic acid bacteria, produce lactic acid by decomposing sugar, which is known to improve the function of the intestine by inhibiting the growth of harmful bacteria in the intestines of our body.

상기 유산균은 액체상태나 분말상태로 사용한다.The lactic acid bacteria is used in the liquid state or powder state.

상기 발효는 햇빛이 들지 않고 온도변화가 작은 장소에서 대략 상온으로 90~270일 정도 보관을 행하는 것에 의하여 이루어지는 것이 바람직하다.The fermentation is preferably made by storing about 90 to 270 days at room temperature in a place where the temperature change is small without sunlight.

상기 2차 숙성은 햇빛이 들지 않고 온도변화가 작은 장소에서 대략 상온으로 90~270일 정도 보관하는 것에 의하여 이루어지는 것이 바람직하다.The secondary aging is preferably made by storing about 90 to 270 days at room temperature in a place where the temperature change is small without sunlight.

본 발명에 따른 유산균 발효 복숭아 효소액 제조방법에 의하면, 향미가 우수하고 인체에 유익한 성분이 함유되는 것에 의하여 소비자에게 새롭고 유익한 건강식품을 제공하는 것이 가능하다.According to the method for producing a lactic acid bacterium fermented peach enzyme liquid according to the present invention, it is possible to provide a new and beneficial health food to consumers by containing a component having excellent flavor and beneficial to the human body.

그리고 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법에 의하면, 복숭아의 주요성분과 함께 효소를 용이하게 다량 섭취하는 것이 가능하므로 식욕증진 및 소화작용, 원활한 배변 등 건강유지 및 증진에 우수한 효과를 제공하는 것이 가능하다.In addition, according to the method for preparing lactic acid bacteria fermented peach enzyme solution according to the present invention, it is possible to easily ingest a large amount of enzymes with the main components of the peach, thereby providing an excellent effect on maintaining and enhancing health such as appetite promotion and digestion, and smooth bowel movement. It is possible.

또한, 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법에 의하면, 신체에 존재하는 활성산소, 니코틴 등과 같은 유해물질을 해독시키는 것이 가능하므로 활성산소 및 흡연과 관련된 질병의 예방 및 치유가 가능하고, 흡연자의 경우 목안에 가래가 발생하는 것을 억제해주므로 목안을 개운한 상태로 유지시켜 주는 것이 가능하다. In addition, according to the method for producing lactic acid bacteria fermented peach enzyme liquid according to the present invention, it is possible to detoxify harmful substances such as free radicals, nicotine, etc. present in the body, thereby preventing and healing active oxygen and diseases related to smoking, In this case, it suppresses the occurrence of phlegm in the throat, so it is possible to keep the throat fresh.

나아가 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법에 의하면, 복숭아를 생산하는 농가에서는 새로운 소득원을 창출하는 것이 가능하므로 소득을 증대하거나 극대화시키는 것이 가능하다.Furthermore, according to the method for producing lactic acid bacterium fermented peach enzyme liquid according to the present invention, it is possible to create a new income source in farms producing peaches, thereby increasing or maximizing income.

더 나아가 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법에 의하면, 복숭아를 세척하거나 손질하는 과정 등을 거치지 않고 사용하는 것이 가능하므로 제조가 간편해지고 복숭아의 표면에 난 털의 유익한 성분을 함유하는 것도 가능하다. Furthermore, according to the method for producing lactic acid bacteria fermented peach enzyme solution according to the present invention, since it is possible to use the peach without washing or grooming, it is easy to manufacture and it is also possible to contain beneficial components of egg hair on the surface of the peach. .

다음으로 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법의 바람직한 실시예에 대하여 설명한다.Next, a preferred embodiment of the method for preparing a lactic acid bacteria fermented peach enzyme solution according to the present invention will be described.

[실시예 1]Example 1

잘 익은 스미도 계열의 백도 10kg을 항아리에 넣고 밀봉한 후 그늘진 곳에서 15일 동안 보관하여 1차 숙성시키고, 상기 항아리의 밀봉을 해제한 후 유산균 효모액 10cc를 항아리 내부에 투입하고 다시 밀봉시킨 후 햇빛이 들지 않는 창고에서 상온으로 180일 동안 발효시키고, 상기 항아리의 밀봉을 다시 해제한 후 항아리에서 부패과육을 건져내고, 상기 항아리를 다시 밀봉한 후 햇빛이 들지 않는 창고에서 상온으로 180일 동안 2차 숙성시키고, 2차 숙성되며 항아리 내부에서 부유물과 효소액, 침전물을 생성함에 따라 효소액을 분리해 내어 본 발명에 따른 유산균 발효 복숭아 효소액의 실시예 1을 얻었다.After putting 10kg of ripe white peach in a jar and sealing it, it is kept for 15 days in a shaded place for the first aging. After the seal is released, 10cc of lactic acid bacteria yeast solution is put into the jar and sealed again. Ferment for 180 days at room temperature in a sunshine-free warehouse, re-sealing the jar, then take out the spoiled pulp from the jar, reseal the jar, and then re-seal the jar for 180 days at room temperature in a sunshine-free warehouse. After aging and secondary aging, the suspension was separated from the enzyme solution as a suspension, an enzyme solution, and a precipitate was produced. Thus, Example 1 of the lactic acid bacteria fermented peach enzyme solution according to the present invention was obtained.

[실시예 2][Example 2]

잘 익은 엘바토 계열의 황도 10kg을 항아리에 넣고 밀봉한 후 그늘진 곳에서 12일 동안 보관하여 1차 숙성시키고, 상기 항아리의 밀봉을 해제한 후 유산균 분말 10g을 항아리 내부에 투입하고 다시 밀봉시킨 후 햇빛이 들지 않는 창고에서 상온으로 200일 동안 발효시키고, 상기 항아리의 밀봉을 다시 해제한 후 항아리에서 부 패과육을 건져내고, 상기 항아리를 다시 밀봉한 후 햇빛이 들지 않는 창고에서 상온으로 150일 동안 2차 숙성시키고, 2차 숙성되며 항아리 내부에서 부유물과 효소액, 침전물을 생성함에 따라 효소액을 분리해 내어 본 발명에 따른 유산균 발효 복숭아 효소액의 실시예 2를 얻었다.Put 10kg of ripe elbato type zodiacal in a jar and seal it, store it for 12 days in a shaded place for the first maturation, release the seal, put 10g of lactic acid bacteria powder inside the jar and seal it again After fermentation for 200 days at room temperature in the warehouse without lifting, the seals are again unsealed and the decayed flesh is removed from the jars, and the jars are sealed again for 150 days at room temperature in a warehouse without sunlight. After aging and secondary aging, the enzyme solution was separated as the suspension, enzyme solution and precipitate were generated in the jar, thereby obtaining Example 2 of the lactic acid bacteria fermented peach enzyme solution according to the present invention.

상기와 같이 얻어진 실시예 1 및 실시예 2의 유산균 발효 복숭아 효소액을 20~60대의 일반인 50명에게 냉장 보관하면서 식수에 적당량 혼합하여 60일간 매일 1~5회 음용하게 하였다.The lactic acid bacterium fermented peach enzyme solution of Example 1 and Example 2 obtained as described above was refrigerated for 50 people in their 20s to 60s, and then mixed in an appropriate amount in drinking water for 1 to 5 times daily for 60 days.

음용을 행한 자에 대하여 음용하기 이전과의 상태를 조사한 결과, 39명은 식육이 왕성해진다고 답변하였고, 24명은 배변이 잘 되는 것으로 답변하였으며, 20명은 소화가 잘 되고 장이 편하다고 답변하였다.As a result of investigating the status of the drinkers before drinking, 39 responded that the meat was active, 24 responded that the bowel movement was well, and 20 responded that the digestion is good and the bowel is comfortable.

그리고 상기와 같이 얻어진 실시예 1 및 실시예 2의 유산균 발효 복숭아 효소액을 20~60대의 흡연자 50명에게 냉장 보관하면서 식수에 적당량 혼합하여 60일간 매일 1~5회 음용하게 하였다.And lactic acid bacteria fermented peach enzyme solutions of Example 1 and Example 2 obtained as described above were refrigerated in 50 to 20 smokers in 60s to mix with an appropriate amount of drinking water to drink 1 to 5 times daily for 60 days.

음용을 행한 흡연자에 대하여 음용하기 이전과의 상태를 조사한 결과, 32명은 목안의 개운하고 가래발생이 감소되는 것으로 파악되었다.As a result of investigating the condition of the smokers who had been drinking, 32 people found that the sputum and sputum incidence was reduced.

상기에서는 본 발명에 따른 유산균 발효 복숭아 효소액 제조방법의 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것이 아니고 특허청구범위 및 발명의 상세한 설명, 첨부한 도면의 범위내에서 여러가지로 변형하여 실시하는 것이 가능하고, 이 또한 본 발명의 범위내에 속한다.In the above description of the preferred embodiment of the method for producing a lactic acid bacteria fermented peach enzyme solution according to the present invention, the present invention is not limited to this, but the present invention is not limited to the claims and the detailed description of the invention, it is carried out in various modifications within the scope of the accompanying drawings It is possible that this also falls within the scope of the invention.

Claims (4)

잘 익은 복숭아를 햇빛이 들지 않는 장소에 상온으로 8~25일 동안 용기에 밀봉 보관하여 1차 숙성시키고,Ripe peach is sealed in a container for 8 to 25 days at room temperature in a place without sunlight and aged first. 1차 숙성되어 생성된 과육과 액즙 10kg에 대하여 유산균 3~30g을 햇빛이 들지 않는 장소에서 상온으로 90~270일 동안 용기에 밀봉 보관하여 배양 발효시키고,The lactic acid bacteria 3-30 g of lactic acid bacteria and 10 kg of pulp and juice produced by primary aging are sealed and kept in a container for 90-270 days at room temperature in a place without sunlight, and cultured and fermented. 발효되어 생성된 부패과육과 슬러리를 서로 분리시키고,Separating the spoiled flesh and slurry produced by fermentation with each other, 분리된 슬러리를 햇빛이 들지 않는 장소에서 상온으로 60~360일 동안 용기에 밀봉 보관하여 2차 숙성시키고,The separated slurry is second aged by sealing and storing in a container for 60 to 360 days at room temperature in a place without sunlight, 2차 숙성되며 생성된 부유물과 침전물로부터 액상물을 분리하여 효소액을 취득하는 방법으로 제조되는 유산균 발효 복숭아 효소액 제조방법.A method for producing lactic acid bacteria fermented peach enzyme liquid prepared by a method of obtaining an enzyme liquid by separating the liquid substance from the suspended solids and precipitates, which are second aged. 삭제delete 청구항 1에 있어서,The method according to claim 1, 상기 용기는 도자기를 사용하는 유산균 발효 복숭아 효소액 제조방법.The container is a method for producing lactic acid bacteria fermented peach enzyme liquid using porcelain. 청구항 1에 있어서,The method according to claim 1, 상기 유산균은 액상이나 분말을 사용하는 유산균 발효 복숭아 효소액 제조방법.The lactic acid bacteria is lactic acid bacteria fermented peach enzyme liquid production method using a liquid or powder.
KR1020080113809A 2008-10-22 2008-11-17 Lactic Acid Bacteria Fermented Peach Enzyme Solution KR101059839B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20080103883 2008-10-22
KR1020080103883 2008-10-22

Publications (2)

Publication Number Publication Date
KR20100044678A KR20100044678A (en) 2010-04-30
KR101059839B1 true KR101059839B1 (en) 2011-08-29

Family

ID=42219346

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020080113809A KR101059839B1 (en) 2008-10-22 2008-11-17 Lactic Acid Bacteria Fermented Peach Enzyme Solution

Country Status (1)

Country Link
KR (1) KR101059839B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104621668A (en) * 2015-03-04 2015-05-20 石河子大学 Flat peach juice drink and preparation method thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101396187B1 (en) * 2013-01-08 2014-05-21 정용일 Mixed composition with fermented peach, coffee, and red ginseng solution
KR102642807B1 (en) * 2021-11-10 2024-03-05 영동대벤처식품(주) Manufacturing method of functional health drink containing peach juice

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008079534A (en) 2006-09-27 2008-04-10 Ina Food Ind Co Ltd Fermented food
KR100844859B1 (en) 2005-06-01 2008-07-09 정영도 The Method for Preparing a Beverage and Food using Kimchi powder and Kimchi

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100844859B1 (en) 2005-06-01 2008-07-09 정영도 The Method for Preparing a Beverage and Food using Kimchi powder and Kimchi
JP2008079534A (en) 2006-09-27 2008-04-10 Ina Food Ind Co Ltd Fermented food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104621668A (en) * 2015-03-04 2015-05-20 石河子大学 Flat peach juice drink and preparation method thereof

Also Published As

Publication number Publication date
KR20100044678A (en) 2010-04-30

Similar Documents

Publication Publication Date Title
Chaudhary et al. Pineapple (Ananas cosmosus) product processing: A review
CN104509907A (en) Composite plant ferment vinegar beverage and preparation method thereof
CN102827720A (en) Preparation technology of okra wine
CN105779191A (en) Preparation method of selenium-enriched passion fruit wine
CN103477864B (en) Production method for ganoderma lucidum-based product
CN105779240A (en) Method for preparing apricot brandy
CN105901636A (en) Chilli pepper fermentation process
CN104312835A (en) Mango wine and preparation method thereof
CN107435012A (en) A kind of production method of OX-heart plum fruit wine
CN107019213A (en) A kind of water chestnut ferment and preparation method thereof
CN102972713A (en) Onion sauce fermentation production method
KR101469452B1 (en) High sweet rice black vinegar and its beverage and food manufacturing methods and using the same
KR101059839B1 (en) Lactic Acid Bacteria Fermented Peach Enzyme Solution
CN1192469A (en) Milk wine and method for preparing same
CN104366441B (en) A kind of preparation method of beef watermelon jam
CN106982937A (en) A kind of preparation method of fermented bean curd
KR100698390B1 (en) Making method of garlric drink and garlic drink made thereby
CN104397178A (en) Kiwi fruit yoghourt
CN103039920A (en) Biologically fermented black allium chinense and preparation method thereof
CN102212445B (en) Preparation method of litchi sparkling wine
CN107603846A (en) A kind of hypotensive pearl Lee fruit vinegar and its processing method
CN106962870A (en) A kind of preparation method of ginkgo sauce
CN106993734A (en) A kind of whole wheat beverage powder
CN105420024A (en) Kiwi fruit and sweet potato mixing fruit wine
CN101338270B (en) Mulberry vinegar and producing method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20140701

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20150601

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20160711

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20190620

Year of fee payment: 9