KR101365917B1 - Making method for fermentation beverage of rubus coreanus - Google Patents
Making method for fermentation beverage of rubus coreanus Download PDFInfo
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- KR101365917B1 KR101365917B1 KR1020110063807A KR20110063807A KR101365917B1 KR 101365917 B1 KR101365917 B1 KR 101365917B1 KR 1020110063807 A KR1020110063807 A KR 1020110063807A KR 20110063807 A KR20110063807 A KR 20110063807A KR 101365917 B1 KR101365917 B1 KR 101365917B1
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- South Korea
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- concentrate
- bokbunja
- weight
- lactobacillus
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- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title claims description 8
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- C12R2001/25—Lactobacillus plantarum
Abstract
본 발명은 복분자(rubus coreanus) 발효음료의 제조방법에 관한 것으로서 보다 상세하게는 정제수 100중량부에 대하여 복분자 발효액 1∼20중량부 및 부재료로서 당류 5∼15중량부, 유기산 0.01∼1.5중량부, 과일농축액 1∼5중량부를 첨가하고 혼합한 후 살균하는 단계를 포함하는 복분자 발효음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a bokbunja ( rubus coreanus ) fermented beverage, and more specifically, 1 to 20 parts by weight of bokbunja fermentation broth, and 5 to 15 parts by weight of saccharides, 0.01 to 1.5 parts by weight of organic acid, based on 100 parts by weight of purified water. It relates to a method for producing a bokbunja fermented beverage comprising the step of adding and mixing 1 to 5 parts by weight of fruit concentrate and sterilization.
Description
본 발명은 복분자(rubus coreanus) 발효음료의 제조방법에 관한 것으로서 보다 상세하게는 정제수 100중량부에 대하여 복분자 발효액 1∼20중량부 및 부재료로서 당류 5∼15중량부, 유기산 0.01∼1.5중량부, 과일농축액 1∼5중량부를 첨가하고 혼합한 후 살균하는 단계를 포함하는 복분자 발효음료의 제조방법에 관한 것이다.
The present invention relates to a method for producing a bokbunja ( rubus coreanus ) fermented beverage, and more specifically, 1 to 20 parts by weight of bokbunja fermentation broth, and 5 to 15 parts by weight of saccharides, 0.01 to 1.5 parts by weight of organic acid, based on 100 parts by weight of purified water. It relates to a method for producing a bokbunja fermented beverage comprising the step of adding and mixing 1 to 5 parts by weight of fruit concentrate and sterilization.
사람이 살아가면서 필요한 에너지원은 음식물의 형태로 섭취하고 있으며, 이러한 에너지원 이외에도 중요한 것은 물의 섭취이다.The energy source that people need in their lives is ingested in the form of food, and besides these energy sources, the important thing is water intake.
인체의 약 70％가 물로 이루어져 있다고 알려져 있으며, 이는 그만큼 물이 인체의 생명유지에 중요한 것이라는 것을 나타내는 반증이다.It is known that about 70% of the human body consists of water, which is a sign that water is important for the life support of the human body.
사람은 물 이외에 여러 가지 재료로부터 물과 동등 수준의 성분을 섭취하여 물 대신 섭취할 수 있음을 알게 되었으며, 이러한 물과 동등 수준의 성분을 음료(beverage)로 명명하여 섭취하고 있다.Humans have learned that in addition to water, they can consume the same level of water from other ingredients and consume it instead of water. These same levels of water are called beverages.
음료는 과일로부터 얻을 수 있으며, 또한 물을 이용하여 물과 유사한 성분을 만들어 내기도 하는데 일예로 곡물과 물을 이용한 곡물의 발효에 의해 제조한 술(liquor), 물에 과일 등의 성분을 첨가하여 제조한 음료, 커피와 같이 물을 이용하여 특정 재료로부터 추출하여 얻은 음료 등 여러 가지가 있다.Drinks can be obtained from fruits, and water can also be used to produce ingredients similar to water. For example, liquor made by fermentation of grains and grains using water, fruit, etc. There are various kinds of beverages, such as beverages produced and extracts obtained from specific materials using water, such as coffee.
20세기에 과학기술이 급격히 발전하면서 사람들에게 필요한 많은 부분이 증가하였으며, 이는 식품 분야에서도 마찬가지로 사람들이 섭취하는 다양한 종류의 음료가 발전하였으며, 현재에도 인체에 유익한 많은 음료에 대한 연구가 이루어지고 있다.The rapid development of science and technology in the twentieth century has increased much of the needs of people, which has led to the development of various types of beverages that people consume, as well as the study of many beverages that are beneficial to the human body.
인체에 유용한 성분은 상기에서 언급한 바와 같이 곡물, 과일, 한약재 등 여러 가지 성분이 있으며, 각각의 성분 나름대로 인체에 유용한 성분을 함유하고 있기 때문에 음료에 있어서 다양한 성분들의 첨가에 대한 연구가 이루어지고 있다.As mentioned above, there are various ingredients such as grains, fruits, and herbal medicines. As each ingredient contains ingredients useful for the human body, research on the addition of various ingredients to drinks has been made. .
복분자(rubus coreanus, 覆盆子)는 장미과에 속하는 야생 나무딸기의 생약명으로, 복분자는 주로 계곡과 산기슭의 햇빛이 잘 들고 토양이 좋은 곳에서 자라며, 5∼6월에 흰색 꽃이 피며 7∼8월에 검은색 열매가 익는다.Bokbunja ( rubus coreanus,覆盆子) is a wild name of wild raspberry belonging to the family Rosaceae. Bokbunja mainly grows in the sunny and well soil of valleys and foothills. White flowers bloom in May-June and July-August. On the black berries ripen.
복분자라는 이름은 이 열매를 먹으면 요강이 뒤집힐 만큼 소변줄기가 세어진다는 민담에서 유래되어 "복분자(覆盆子)"라는 이름을 얻었다. The name Bokbunja is derived from folk tales that the urine stems are inverted when the fruit is eaten, and the name Bokbunja is obtained.
복분자는 동의보감, 당본본초, 본초종신록 등 여러 고문헌에 그 효능이 언급돼 있으며, 현대의학의 약리작용 분석에서도 열매안에 폴리페놀을 다량 함유, 함암효과, 노화억제, 동맥경화예방, 혈전예방, 살균 효과 등이 있다는 것이 밝혀졌다.Bokbunja is mentioned in various ancient literatures such as Dongbobogam, Dangbon herb, and herbaceous greenery.In the pharmacological analysis of modern medicine, the fruit contains large amounts of polyphenols, anticancer effect, anti-aging, prevention of arteriosclerosis, thrombus prevention, and sterilization. It turned out that there is an effect.
복분자는 국내에서 전라북도 고창지방의 특산물이며 특히 선운산 일대에서 재배되는 복분자가 유명하다. Bokbun is a special product of Gochang, Jeollabuk-do, and is famous for Bokbun, which is grown in the area of Seonunsan.
한편 본 발명의 발명자는 우수한 기능성을 지닌 복분자에 대해 다양한 연구를 진행한바, 이러한 우수한 기능성을 지닌 복분자를 음료에 이용하고자 본 발명과 같이 음료의 구성 성분으로써 복분자를 유산균으로 발효시켜 얻은 복분자 발효액을 이용하여 다양한 함량 및 조건에 의해 첨가시켜 우수한 기능성을 지닌 복분자 발효음료의 제조방법을 알게되어 본 발명을 완성하게 되었다.
Meanwhile, the inventor of the present invention has conducted various studies on bokbunja having excellent functionality, and uses bokbunja fermentation broth obtained by fermenting bokbunja into lactic acid bacteria as a constituent of the beverage, as in the present invention, in order to use bokbunja having such excellent functionality in beverages. By adding a variety of content and conditions to know the manufacturing method of bokbun fermented beverage having excellent functionality to complete the present invention.
본 발명의 목적은 복분자 발효음료의 제조방법을 제공하고자 한다.An object of the present invention is to provide a method for producing a bokbunja fermented beverage.
본 발명의 다른 목적은 상기에서 언급한 복분자 발효음료의 제조방법에 의해 제조한 복분자 발효음료를 제공하고자 한다.
Another object of the present invention is to provide a bokbunja fermented beverage prepared by the above-mentioned method for producing a bokbunja fermented beverage.
본 발명은 정제수 100중량부에 대하여 복분자 발효액 1∼20중량부 및 부재료로서 당류 5∼15중량부, 유기산 0.01∼1.5중량부, 과일농축액 1∼5중량부를 첨가하고 혼합한 후 살균하는 단계를 포함하는 복분자 발효음료의 제조방법을 제공할 수 있다.The present invention comprises the steps of adding 1 to 20 parts by weight of bokbunja fermentation broth and 5 to 15 parts by weight of saccharides, 0.01 to 1.5 parts by weight of organic acids, 1 to 5 parts by weight of fruit concentrates, and then sterilizing the mixture, based on 100 parts by weight of purified water. It is possible to provide a method for producing a bokbunja fermented beverage.
본 발명은 상기에서 언급한 복분자 발효음료의 제조방법에 의해 제조한 복분자 발효음료를 제공할 수 있다.
The present invention can provide a bokbunja fermented beverage prepared by the above-mentioned manufacturing method of bokbunja fermented beverage.
본 발명은 안토시아닌(anthocyanin), 플라보노이드(flavonoid), 총 페놀 화합물(total phenol compound)의 기능성 성분의 함량이 우수할 뿐만 아니라 항산화 활성의 척도로 사용하는 DPPH 라디칼 소거 활성(DPPH-radical scavenging activity)이 우수하여 항산화 특성이 우수한 복분자를 이용한 복분자 발효음료를 제공할 수 있다.
The present invention not only has excellent content of functional components of anthocyanin, flavonoid, total phenol compound, but also DPPH-radical scavenging activity, which is used as a measure of antioxidant activity. It can be excellent to provide a bokbunja fermented beverage using bokbunja excellent antioxidant properties.
본 발명은 복분자 발효음료의 제조방법을 나타낸다.The present invention shows a method for producing a bokbunja fermented beverage.
본 발명은 정제수 100중량부에 대하여 복분자 발효액 1∼20중량부 및 부재료로서 당류 5∼15중량부, 유기산 0.01∼1.5중량부, 과일농축액 1∼5중량부를 첨가하고 혼합한 후 살균하는 단계를 포함하는 복분자 발효음료의 제조방법을 나타낸다.The present invention comprises the steps of adding 1 to 20 parts by weight of bokbunja fermentation broth and 5 to 15 parts by weight of saccharides, 0.01 to 1.5 parts by weight of organic acids, 1 to 5 parts by weight of fruit concentrates, and then sterilizing the mixture, based on 100 parts by weight of purified water. It shows a method for producing bokbunja fermented beverages.
상기에서 복분자 발효액은 복분자 착즙액 또는 복분자 추출액에 상기 복분자 착즙액 또는 복분자 추출액 중량 대비 0.1∼1.0중량％의 유산균을 접종하고 35∼42℃에서 1∼3일 동안 발효시켜 얻은 것을 사용할 수 있다.The bokbunja fermentation broth may be obtained by inoculating 0.1 ~ 1.0% by weight of lactic acid bacteria relative to the weight of the bokbunja juice or bokbunja extract in bokbunja juice or bokbunja extract and fermented at 35 ~ 42 ℃ for 1 to 3 days.
상기에서 복분자 발효액을 얻기 위해 사용하는 복분자 착즙액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 착즙기로 착즙하여 얻은 복분자 착즙액을 사용할 수 있다. The bokbunja juice used to obtain the bokbunja fermentation broth can be used to wash the bokbunja bokbunja juice after removing the foreign body and / or irrigation sites such as faucet and juicer.
상기에서 복분자 발효액을 얻기 위해 사용하는 복분자 추출액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 5∼20배량의 정제수에 첨가하고 90∼120℃에서 최초 정제수의 부피 대비 5∼30％, 바람직하게는 5∼20％, 보다 바람직하게는 5∼10％가 되도록 추출한 다음 여과지, 여과포 및/또는 여과장치의 여과수단으로 여과하여 얻은 복분자 추출액을 사용할 수 있다.The bokbunja extract used to obtain the bokbunja fermentation broth after washing the bokbunja remove foreign matters and / or irreversible parts such as nipples and then added to 5 to 20 times the purified water to the weight of bokbunja and the volume of the first purified water at 90 ~ 120 ℃ It is possible to use a bokbunja extract obtained by extracting 5 to 30%, preferably 5 to 20%, and more preferably 5 to 10%, and then filtering by filtration means of filter paper, filter cloth and / or filtration apparatus.
상기에서 복분자 발효액을 얻기 위해 사용하는 유산균은 락토바실러스 플란타럼(Lactobacillus plantarum), 락토바실러스 불가리커스(Lactobacillus bulgaricus), 락토바실러스 에시도필러스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 델브릭키이(Lactobacillus delbrueckii), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 사케이(Lactobacillus sakei), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 가세리(Lactobacillus gasseri) 중에서 선택된 어느 하나를 사용할 수 있다.The lactic acid bacteria used to obtain the bokbunja fermentation broth are Lactobacillus plantarum , Lactobacillus bulgaricus , Lactobacillus acidophilus , Lactobacillus brevis, Lactobacillus brevis, Lactobacillus casei , Lactobacillus delbrueckii , Lactobacillus helveticus , Lactobacillus sakei, Lactobacillus fermentum, Lactobacillus fermentum Any one selected from (Lactobacillus gasseri) can be used.
상기에서 부재료인 당류는 설탕, 포도당, 과당, 엿류, 물엿, 당시럽, 덱스트린, 올리고당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상을 사용할 수 있다.In the above-mentioned sugars, sugars, glucose, fructose, maltose, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltoligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide and xyllo Oligosaccharides, honey, propolis, trehalos, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, Any one or more selected from erythritol, paratinose and quercitol may be used.
상기에서 부재료인 당류는 설탕, 포도당, 과당, 엿류, 물엿, 당시럽, 덱스트린, 올리고당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 꿀, 프로폴리스, 트레할로스, 솔비톨, 자일리톨, 만니톨, 만티톨, 람니톨, 이노시톨, 에리스리톨, 파라티노스, 쿠에르시톨 중에서 선택된 어느 하나 이상을 2종 선택하여 사용하는 경우 1:9∼9:1의 중량비로 혼합된 혼합 당류를 사용할 수 있다.In the above-mentioned sugars, sugars, glucose, fructose, maltose, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltoligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide and xyllo When using at least two selected from oligosaccharides, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mannitol, ramitol, inositol, erythritol, paratinose, and queritol, 1: 9 to 9 Mixed sugars mixed in a weight ratio of 1: 1 can be used.
상기에서 부재료인 당류는 설탕, 포도당, 과당, 엿류, 물엿, 당시럽, 덱스트린, 올리고당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 꿀, 프로폴리스, 트레할로스, 솔비톨, 자일리톨, 만니톨, 만티톨, 람니톨, 이노시톨, 에리스리톨, 파라티노스, 쿠에르시톨 중에서 선택된 어느 하나 이상을 3종 이상 선택하여 사용하는 경우 동일한 중량비로 혼합된 혼합전분을 사용할 수 있다.In the above-mentioned sugars, sugars, glucose, fructose, maltose, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltoligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide and xyllo When the oligosaccharide, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mannitol, ramitol, inositol, erythritol, paratinose and queritol, three or more selected from one or more selected and used are mixed in the same weight ratio Mixed starch may be used.
상기에서 부재료인 유기산은 구연산, 푸마르산(fumaric acid), 사과산(malic acid), 주석산(tartaric acid), 구연산나트륨 중에서 선택된 어느 하나 이상을 사용할 수 있다.The organic acid as a subsidiary material may be any one or more selected from citric acid, fumaric acid, fumaric acid, malic acid, tartaric acid, and sodium citrate.
상기에서 부재료인 유기산은 구연산(citric acid), 푸마르산(fumaric acid), 사과산(malic acid), 주석산(tartaric acid), 구연산나트륨 중에서 2종 선택하여 사용하는 경우 1:9∼9:1의 중량비로 혼합된 유기산을 사용할 수 있다.The organic acid, which is a subsidiary material, is selected from two types of citric acid, fumaric acid, malic acid, tartaric acid, and sodium citrate in a weight ratio of 1: 9 to 9: 1. Mixed organic acids can be used.
상기에서 부재료인 유기산은 구연산, 푸마르산(fumaric acid), 사과산(malic acid), 주석산(tartaric acid), 구연산나트륨 중에서 3종 이상 선택하여 사용하는 경우 동일한 중량비로 혼합된 유기산을 사용할 수 있다.The organic acid as a subsidiary material may be an organic acid mixed in the same weight ratio when three or more selected from citric acid, fumaric acid, malic acid, tartaric acid, and sodium citrate.
상기에서 부재료인 과일농축액은 사과농축액, 레몬농축액, 유자농축액, 감귤농축액, 오렌지농축액, 배농축액, 딸기농축액, 키위농축액, 바나나농축액, 수박농축액, 참외농축액, 메론농축액, 포도농축액, 복숭아농축액, 살구농축액, 자두농축액, 파인애플농축액, 망고농축액 중에서 선택된 어느 하나 이상을 사용할 수 있다.The fruit concentrate as an absent material is apple concentrate, lemon concentrate, citron concentrate, citrus concentrate, orange concentrate, pear concentrate, strawberry concentrate, kiwi concentrate, banana concentrate, watermelon concentrate, melon concentrate, melon concentrate, grape concentrate, peach concentrate, apricot concentrate Any one or more selected from concentrates, plum concentrates, pineapple concentrates and mango concentrates may be used.
상기에서 부재료인 과일농축액은 사과농축액, 레몬농축액, 유자농축액, 감귤농축액, 오렌지농축액, 배농축액, 딸기농축액, 키위농축액, 바나나농축액, 수박농축액, 참외농축액, 메론농축액, 포도농축액, 복숭아농축액, 살구농축액, 자두농축액, 파인애플농축액, 망고농축액 중에서 2종 선택하여 사용하는 경우 1:9∼9:1의 중량비로 혼합된 과일농축액을 사용할 수 있다.The fruit concentrate as an absent material is apple concentrate, lemon concentrate, citron concentrate, citrus concentrate, orange concentrate, pear concentrate, strawberry concentrate, kiwi concentrate, banana concentrate, watermelon concentrate, melon concentrate, melon concentrate, grape concentrate, peach concentrate, apricot concentrate When two kinds of concentrates, plum concentrates, pineapple concentrates and mango concentrates are selected and used, the fruit concentrates mixed in a weight ratio of 1: 9 to 9: 1 may be used.
상기에서 부재료인 과일농축액은 사과농축액, 레몬농축액, 유자농축액, 감귤농축액, 오렌지농축액, 배농축액, 딸기농축액, 키위농축액, 바나나농축액, 수박농축액, 참외농축액, 메론농축액, 포도농축액, 복숭아농축액, 살구농축액, 자두농축액, 파인애플농축액, 망고농축액 중에서 3종 이상 선택하여 사용하는 경우 동일한 중량비로 혼합된 과일농축액을 사용할 수 있다.The fruit concentrate as an absent material is apple concentrate, lemon concentrate, citron concentrate, citrus concentrate, orange concentrate, pear concentrate, strawberry concentrate, kiwi concentrate, banana concentrate, watermelon concentrate, melon concentrate, melon concentrate, grape concentrate, peach concentrate, apricot concentrate In the case of using three or more kinds of concentrates, plum concentrates, pineapple concentrates and mango concentrates, fruit concentrates mixed in the same weight ratio may be used.
상기에서 부재료인 과일농축액은 15∼25brix인 것을 사용할 수 있다.In the above, the fruit concentrate, which is a subsidiary material, may be used in a range of 15 to 25 brix.
상기에서 부재료인 과일농축액은 각각의 과일을 수세하여 이물질을 없애고 섭취하기 곤란한 껍질, 씨 등의 불가식부위를 제거한 다음 착즙기로 착즙한 후 얻은 당도가 15∼25brix이 되도록 조절한 것을 사용할 수 있다.
The fruit concentrate, which is a subsidiary material, may be used to wash the fruit to remove foreign substances and to remove indelible parts such as shells, seeds, etc., which are difficult to ingest, and then juice the juicer to obtain a sugar content of 15 to 25 brix.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합은 100∼1000rpm으로 10∼60분 동안 실시할 수 있다.Mixing of purified water, bokbunja fermentation broth and subsidiary materials may be performed for 10 to 60 minutes at 100 to 1000 rpm.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합은 100∼750rpm으로 25∼60분 동안 실시할 수 있다.Mixing of purified water, bokbunja fermentation broth and subsidiary materials may be carried out at 100 to 750 rpm for 25 to 60 minutes.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합은 100∼500rpm으로 30∼60분 동안 실시할 수 있다.
Mixing of the purified water, bokbunja fermentation broth and subsidiary materials may be carried out for 30 to 60 minutes at 100 to 500rpm.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합 후 살균은 80∼95℃에서 10∼60초 동안 실시할 수 있다.Sterilization after mixing the purified water, bokbunja fermentation broth and subsidiary materials may be carried out at 80 to 95 ℃ for 10 to 60 seconds.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합 후 살균은 85℃에서 40초 동안 실시할 수 있다.Sterilization after mixing the purified water, bokbunja fermentation broth and subsidiary materials may be carried out at 85 ℃ for 40 seconds.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합 후 살균은 120∼130℃에서 2∼5초 동안 실시할 수 있다.Sterilization after mixing the purified water, bokbunja fermentation broth and subsidiary materials may be carried out for 2 to 5 seconds at 120 ~ 130 ℃.
상기에서 정제수, 복분자 발효액 및 부재료의 혼합 후 살균은 121℃에서 2.5초 동안 실시할 수 있다.
Sterilization after mixing of purified water, bokbunja fermentation broth and subsidiary materials may be carried out at 121 ℃ for 2.5 seconds.
본 발명의 복분자 발효음료의 제조시 복분자 발효음료의 기능성 향상을 위해 정제수, 복분자 발효액 및 부재료의 혼합하고 살균하기 전에 기능성 성분을 추가로 첨가하는 단계를 포함한다.In the preparation of the bokbunja fermented beverage of the present invention includes the step of further adding a functional ingredient before mixing and sterilizing purified water, bokbunja fermentation broth and subsidiary ingredients to improve the functionality of the bokbunja fermented beverage.
상기에서 기능성 성분은 정제수 100중량부에 대하여 0.5∼7중량부를 추가로 더 첨가할 수 있다.The functional ingredient may be further added 0.5 to 7 parts by weight based on 100 parts by weight of purified water.
상기에서 기능성 성분은 현초(玄草), 깻잎, 고추잎, 노니(noni), 쏘팔메토(saw palmeto) 중에서 선택된 어느 하나 이상을 사용할 수 있다.The functional ingredient in the above may be any one or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto (saw palmeto).
상기에서 기능성 성분은 현초(玄草), 깻잎, 고추잎, 노니(noni), 쏘팔메토(saw palmeto) 중에서 선택된 2종을 사용하는 경우 1:9∼9:1의 중량비로 혼합된 기능성 성분 혼합물을 사용할 수 있다.The functional ingredient is a functional ingredient mixed in a weight ratio of 1: 9 to 9: 1 when using two species selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, noni, saw palmeto Mixtures can be used.
상기에서 기능성 성분은 현초(玄草), 깻잎, 고추잎, 노니(noni), 쏘팔메토(saw palmeto) 중에서 선택된 3종 이상을 사용하는 경우 동일한 중량비로 혼합된 기능성 성분 혼합물을 사용할 수 있다.In the above functional ingredients, when using three or more selected from Hyuncho (玄 草), sesame leaf, red pepper leaf, Noni, saw palmeto (saw palmeto) can be used a mixture of functional ingredients in the same weight ratio.
상기에서 기능성 성분은 분말, 착즙액, 추출액 중에서 선택된 어느 하나 이상의 제형으로 사용할 수 있다.The functional ingredient in the above can be used in any one or more formulations selected from powder, juice, extract.
상기에서 기능성 성분은 각각의 기능성 성분을 세척 후 이물질을 제거한 다음 입자크기가 100∼300메쉬(mesh)가 되도록 분쇄하여 얻은 기능성 성분 분말의 제형으로 사용할 수 있다. The functional ingredient in the above can be used in the formulation of the functional ingredient powder obtained by grinding each functional ingredient to remove foreign matters and then pulverized to a particle size of 100 to 300 mesh (mesh).
상기에서 기능성 성분은 각각의 기능성 성분을 세척 후 이물질을 제거한 다음 착즙기로 착즙하여 얻은 기능성 성분 착즙액의 제형으로 사용할 수 있다. The functional component in the above can be used in the formulation of the functional component juice solution obtained by washing each functional component and then removing foreign substances and then juiced with a juicer.
상기에서 기능성 성분은 각각의 기능성 성분을 세척 후 이물질을 제거한 다음 각각의 기능성 성분을 기능성 성분 중량 대비 5∼20배량의 정제수에 첨가하고 90∼120℃에서 최초 정제수의 부피 대비 5∼30％, 바람직하게는 5∼20％, 보다 바람직하게는 5∼10％가 되도록 추출한 다음 여과지, 여과포 및/또는 여과장치의 여과수단으로 여과하여 얻은 복분자 추출액의 제형으로 사용할 수 있다.
The functional ingredient in the above is to remove the foreign matter after washing each functional ingredient and then add each functional ingredient to 5 to 20 times the purified water by weight of the functional ingredient and 5 to 30% of the volume of the first purified water at 90 to 120 ℃, preferably Preferably it can be used in the formulation of the bokbunja extract obtained by extracting to 5 to 20%, more preferably 5 to 10% and then filtered by filter paper, filter cloth and / or filtration means of the filter device.
본 발명의 복분자 발효음료의 제조방법에 대해 다양한 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 복분자 발효음료의 제조방법을 제공하는 것이 바람직하다.
The manufacturing method of the bokbunja fermented beverage of the present invention was carried out under various conditions, in order to achieve the object of the present invention, it is preferable to provide a method for producing the bokbunja fermented beverage under the above-mentioned conditions.
본 발명은 상기에서 언급한 복분자 발효음료의 제조방법에 의해 제조한 복분자 발효음료를 포함한다.
The present invention includes a bokbunja fermented beverage prepared by the above-mentioned manufacturing method of bokbunja fermented beverage.
이하 본 발명의 내용을 실시예, 비교예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
정제수 100중량부에 대하여 복분자 발효액 20중량부, 백설탕 6중량부, 올리고당 4중량부, 구연산 0.2중량부, 구연산나트륨 0.02중량부, 사과농축액 2중량부를 첨가하고 500rpm으로 30분 동안 혼합한 후 85℃에서 40초 동안 살균하여 복분자 발효음료를 제조하였다.20 parts by weight of bokbunja fermentation broth, 6 parts by weight of sugar, 4 parts by weight of oligosaccharide, 0.2 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, and 2 parts by weight of apple concentrate were mixed and mixed at 500 rpm for 30 minutes, followed by 85 ° C. Bokbunja fermented beverage was prepared by sterilization for 40 seconds at.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위을 제거한 다음 착즙기로 착즙하여 얻은 복분자 착즙액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 착즙액 중량 대비 0.3중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.In the above bokbunja fermentation broth is removed by the foreign body and / or scavenger, such as scavenger after washing the bokbunja Lactobacillus plantarum ( Lactobacillus plantarum ) Lactobacillus plantarum in the bokbunja juice obtained by juicer juicer 0.3% by weight Inoculated and fermented at 37 ° C. for 1 day were used.
상기에서 사과농축액은 사과를 수세하여 이물질을 없애고 섭취하기 곤란한 씨(seed)의 불가식부위를 제거한 다음 착즙기로 착즙한 후 22±0.2brix가 되도록 조절하여 얻은 것을 사용하였다.
The apple concentrate was used to remove the foreign matter by washing the apple to remove foreign foods difficult to eat (seed) and then juiced with a juicer and then adjusted to 22 ± 0.2 brix.
<비교예><Comparative Example>
정제수 100중량부에 대하여 백설탕 6중량부, 올리고당 4중량부, 구연산 0.2중량부, 구연산나트륨 0.02중량부, 사과농축액 2중량부를 첨가하고 500rpm으로 30분 동안 혼합한 후 85℃에서 40초 동안 살균하여 음료를 제조하였다.6 parts by weight of white sugar, 4 parts by weight of oligosaccharide, 0.2 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, and 2 parts by weight of apple concentrate were added, mixed at 500 rpm for 30 minutes, and sterilized at 85 ° C. for 40 seconds. A beverage was prepared.
상기에서 사과농축액은 사과를 수세하여 이물질을 없애고 섭취하기 곤란한 씨(seed)의 불가식부위를 제거한 다음 착즙기로 착즙한 후 22±0.2brix가 되도록 조절하여 얻은 것을 사용하였다.
The apple concentrate was used to remove the foreign matter by washing the apple to remove foreign foods difficult to eat (seed) and then juiced with a juicer and then adjusted to 22 ± 0.2 brix.
<시험예 1> 복분자 발효효소음료의 품질특성Test Example 1 Quality Characteristics of Bokbunja Fermented Enzyme Beverage
실시예 1에서 제조한 복분자 발효효소음료를 실험군으로 하고 비교예에서 제조한 음료를 대조군으로 하여 실험군 및 대조군에 대한 당도, pH, 산도, 색도의 품질특성을 측정하고 그 결과를 아래의 표 1에 나타내었다.Using the bokbunja fermented enzyme drink prepared in Example 1 as an experimental group and the beverage prepared in Comparative Example as a control group, the quality characteristics of sugar, pH, acidity, and color for the experimental group and the control group were measured, and the results are shown in Table 1 below. Indicated.
당도 측정은 실험군 시료 및 대조군 시료를 각각 1g 채취 후 당도계(Brix 0 to 32 ％, Hand held refractometer N-1a, ATAGO, Japan)를 이용하여 측정하였다. The sugar content was measured by using a glucose meter (Brix 0 to 32%, Hand held refractometer N-1a, ATAGO, Japan) after collecting 1g of the experimental and control samples.
pH는 실험군 시료 및 대조군 시료를 각각 1g 채취 후 pH meter이용하여 측정하였다.pH was measured using a pH meter after collecting 1g of the experimental group and the control sample, respectively.
총산도는 AOAC(Yu 등 2007)법에 의하여 실험군 시료 및 대조군 시료 10㎖를 각각 중화시키는데 필요로 하는 0.1N-NaOH의 ㎖수를 적정산도로 하여 측정하였다. The total acidity was determined by titrating the number of ml of 0.1 N-NaOH needed to neutralize 10 ml of the experimental and control samples, respectively, by AOAC (Yu et al. 2007).
실험군 시료 및 대조군 시료의 색도 측정은 색차계(JS-555 Colori-meter, Color Techno System Co. LTD., Japan)를 이용하여 Hunter L값(명도), a값(적색도) 및 b값(황색도)으로부터 색도를 구하였다. 이때 표준백판의 L값, a값, b값은 각각 93.52, 0.20, 1.01이었고, 색도 측정 결과는 3번 반복 측정하여 평균값으로 나타내었다.The chromaticity measurement of the experimental and control samples was carried out using a color difference meter (JS-555 Colori-meter, Color Techno System Co. LTD., Japan) using Hunter L value (brightness), a value (redness), and b value (yellow). The chromaticity was calculated | required from FIG. The L, a, and b values of the standard white board were 93.52, 0.20, and 1.01, respectively, and the chromaticity measurement results were measured three times and expressed as average values.
상기 표 1에서처럼 실시예 1에서 제조한 본 발명의 복분자 발효음료는 비교예 에서 제조한 음료와 대비시 명도 및 적색도가 높은 반면 황색도는 낮았으나, 당도는 보다 우수함을 알 수 있었다.As shown in Table 1, the bokbunja fermented beverage of the present invention prepared in Example 1 was higher in brightness and redness than in the beverage prepared in Comparative Example, while the yellowness was low, but the sugar content was better.
한편, 실시예 1에서 제조한 복분자 발효음료에 대한 색도는 복분자 발효액의 색으로 인해 비교예에서 제조한 음료와 비교시 명도 및 적색도가 높고, 황색도가 낮은 것으로 사료되었다.
On the other hand, the color of the bokbunja fermented beverage prepared in Example 1 was considered to be high in brightness and redness, and low in yellow compared to the beverage prepared in Comparative Example due to the color of the bokbunja fermentation broth.
<시험예 2> 복분자 발효효소음료의 기능성분 분석<Test Example 2> Analysis of functional components of bokbunja fermented enzyme drink
상기 실시예 1에서 제조한 복분자 발효음료를 실험군으로하고, 비교예에서 제조한 음료를 대조군으로 하여 실험군 및 대조군에 대해 기능성분으로써 안토시아닌(anthocyanin) 함량, 플라보노이드(flavonoid) 함량, 총 페놀 화합물(total phenol compound) 함량을 분석하고, 또한 항산화 활성을 알아보기 위해 DPPH 라디칼 소거 활성(DPPH-radical scavenging activity)을 측정하고, 효소(β-galactosidase) 활성을 측정하여 그 결과를 아래의 표 2에 나타내었다.
The bokbunja fermented beverage prepared in Example 1 was used as an experimental group, and the beverage prepared in Comparative Example was used as a control group, and anthocyanin content, flavonoid content, total phenolic compound (total) as a functional ingredient for the experimental group and the control group. In order to analyze the phenol compound content, and also to determine the antioxidant activity, DPPH-radical scavenging activity was measured, and enzyme (β-galactosidase) activity was measured and the results are shown in Table 2 below. .
(1)안토시아닌(anthocyanin)은 각종 식물의 잎, 꽃, 과실 등에 폭넓게 함유되어 있으며, 적색, 자색, 청색을 띈다. 이들은 착색물질로서의 역할 뿐만 아니라 항암, 항알러지, 항바이러스, 면역증강 등의 생체 내의 생리활성에 도움을 주며, 탁월한 항산화능을 가진다.(1) Anthocyanins are widely contained in the leaves, flowers, fruits, etc. of various plants, and are red, purple, and blue. They not only act as colorants but also help in vivo physiological activities such as anti-cancer, anti-allergic, anti-viral, and immune enhancing, and have excellent antioxidant ability.
안토시아닌 함량 측정 방법은 다음과 같다. 실험군 시료 및 대조군 시료 1㎖에 0.1％ HCl/80％ 메탄올(methanol) 용액(v/v) 5㎖를 넣고 실온(25℃)에서 150rpm으로 24시간 진탕 추출하였다. 추출된 색소는 원심분리(3,000g, 10분)하여 얻어진 상등액에 0.1％ HCl/80％ methanol 용액(v/v)을 이용하여 100㎖로 정용한 후, 528nm에서 비색정량 하였다. 표준곡선은 시아니딘 클로라이드(cyanidin chloride)를 이용하여 작성하고 ,이로부터 안토시아닌 함량을 구하였다.
Anthocyanin content measurement method is as follows. 5 ml of 0.1% HCl / 80% methanol solution (v / v) was added to 1 ml of the experimental group and the control sample, followed by shaking extraction at room temperature (25 ° C.) at 150 rpm for 24 hours. The extracted pigment was subjected to centrifugation (3,000 g, 10 minutes) in a supernatant obtained by 0.1 ml HCl / 80% methanol solution (v / v) to 100ml, and then colorimetrically determined at 528nm. The standard curve was prepared using cyanidin chloride, and the anthocyanin content was calculated from this.
(2)플라보노이드(flavonoid)는 현재까지 4,000여 가지의 형태로 차, 콩류, 포도, 마늘 및 양파류 등의 채소나 과일의 식물체에 존재하는 색소물질로 존재한다고 확인되고 있다. 모세혈관 벽의 강화작용을 지니는 비타민 C(vitamin C)의 흡수나 대사작용에 관여하면서 비타민 P(vitamin P)로도 알려져 있다. 자연적인 항산화제 역할을 하며, 항염작용, 항바이러스작용, 항암작용 및 항알레르기작용 등의 다양한 생리활성작용을 지닌다고 알려져 있다. (2) Flavonoids have been confirmed to exist as pigments present in vegetables and fruits such as tea, legumes, grapes, garlic and onions in 4,000 different forms. It is also known as vitamin P (vitamin P), involved in the absorption or metabolism of vitamin C (vitamin C), which has a strengthening capillary wall. It acts as a natural antioxidant and is known to have various physiological activities such as anti-inflammatory, antiviral, anticancer and anti-allergic effects.
플라보노이드 함량의 측정 방법은 다음과 같다. 실험군 시료 및 대조군 시료 1㎖을 추출용매인 에탄올(ethanol) 9㎖에 용해시킨 후, 디에틸렌글리콜(diethyleneglycol) 2㎖과 1N-NaOH 0.02㎖을 가하여 혼합하였다. 37℃에서 1시간 동안 방치한 후 420nm에서 비색정량 하였다. 루틴(rutin)을 표준물질로 하여 검량곡선을 작성하고 이로부터 플라보노이드 함량을 구하였다.
The method for measuring the flavonoid content is as follows. 1 ml of the experimental group and the control sample were dissolved in 9 ml of ethanol as an extraction solvent, and 2 ml of diethyleneglycol and 0.02 ml of 1N-NaOH were added and mixed. After standing at 37 ° C. for 1 hour, colorimetric measurement was performed at 420 nm. A calibration curve was prepared using rutin as a standard and flavonoid content was obtained from this.
(3)페놀 화합물(phenol compound)은 녹차, 딸기, 포도 따위의 붉은색이나 자색을 띄고 있으며, 탄닌(tannin), 쿼세틴(quercetin), 에피카테친(epicatechin), 카테친(catechin) 등이 있다. 항균성과 항산화 기능을 가지고 있으며, 콜레스테롤이 소화관으로 흡수되는 것을 막아주기 때문에 혈중 콜레스테롤의 수치를 낮게 해주는 작용도 한다.(3) Phenolic compounds (red) such as green tea, strawberries, grapes, red or purple, tannin (quenin) (quercetin), epicatechin (epicatechin), catechin (catechin). It has antibacterial and anti-oxidant properties, and it prevents cholesterol from being absorbed into the digestive tract, thus lowering blood cholesterol levels.
총 페놀 화합물(total phenol compound) 함량의 측정방법은 다음과 같다. 실험군 시료 및 대조군 시료를 정제수를 이용하여 100배 희석한 검액 5㎖에 Folin-Ciocalteu 시약 5㎖를 가하여 혼합하였다. 3분 후 10％ Na2CO3 용액(w/v) 5㎖를 넣어 진탕하고 1시간 실온(25℃)에서 방치한 후 700nm에서 비색정량 하였다. 갈릭산(gallic acid)을 표준물질로 하여 검량곡선을 작성하고 이로부터 총 페놀 화합물 함량을 구하였다.
The method for measuring total phenolic compound content is as follows. 5 mL of Folin-Ciocalteu reagent was added to 5 mL of the sample solution diluted 100-fold with purified water. After 3 minutes, 5 ml of 10% Na 2 CO 3 solution (w / v) was added thereto, shaken, and left at room temperature (25 ° C.) for 1 hour, followed by colorimetric determination at 700 nm. A calibration curve was prepared using gallic acid as a standard and the total phenolic compound content was determined from the calibration curve.
(5)항산화물질은 체내에서 생성되는 유리 라디칼을 중화시켜 체세포의 파괴를 방지하는 역할을 하는 물질로서 노화 방지 물질로 새로이 각광을 받고 있다. 화합물들의 항산화능 측정 방법은 인위적으로 안정화된 라디칼을 제작하고 그 라디칼을 소거시키는 능력을 자외선(UV)을 통해 측정하는 DPPH(2,2-diphenyl-1-picrylhydrazyl) 라디칼 소거 활성을 측정하였다. (5) Antioxidants are substances that play a role in neutralizing free radicals generated in the body and thus preventing the destruction of somatic cells. The method of measuring the antioxidant activity of the compounds measured DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, which measured the ability to produce artificially stabilized radicals and to eliminate the radicals through ultraviolet (UV).
항산화활성 측정은 항산화물질의 가장 특징적인 역할이 oxidative free radical 반응을 이용하여 환원성 물질의 분석 시약인 DPPH(2,2-diphenyl-β-picrylhydrazyl)를 이용한 방법(Choi 1993)에 따라 진행되었다. 실험군 시료 및 대조군 시료 1㎖을 각각 에탄올(ethanol) 9㎖에 용해시킨 검액 4㎖과 DPPH용액 1 ㎖을 혼합하고, 실온(25℃)에서 30분간 방치하여 517nm에서 비색정량 하였다. 대조구로는 아스코빅산(ascorbic acid)을 이용하였고 DPPH 라디칼 소거 활성(DPPH-radical scavenging activity)을 아래의 식에 의해 값을 산출하였다.Antioxidant activity was measured according to the method using an oxidative free radical reaction using DPPH (2,2-diphenyl-β-picrylhydrazyl), an analytical reagent for reducing substances (Choi 1993). 4 ml of the test solution and 1 ml of the DPPH solution, which were dissolved in 9 ml of ethanol and 1 ml of the experimental group and the control sample, respectively, were mixed and left at room temperature (25 ° C.) for 30 minutes to give colorimetric determination at 517 nm. Ascorbic acid was used as a control and DPPH-radical scavenging activity was calculated by the following equation.
(6) 복분자 발효효소음료 제조시 발효과정에 이용된 유산균은 약물대사, 항돌연변이성, 항암성, 위액 분비촉진 및 방사선 저항성 등의 특징을 가지는 것으로 알려져 있다. 또한 프로바이오틱(probiotics)이라는 기능적인 측면에 관심이 모아지고 있는데, probiotics는 살아있는 균주를 섭취한다는 점에서 항생제의 첨가로 야기될 수 있는 잔류 및 내성문제를 해결하는 항박테리아제로 장내 미생물군의 균형유지와 대장균의 감소를 통한 성장 촉진 등의 효과를 나타내는 신생 성장 촉진제라 할 수 있다. (6) Lactic acid bacteria used in the fermentation process in the manufacture of bokbunja fermented enzyme drink are known to have characteristics such as drug metabolism, antimutagenicity, anticancer, gastric juice secretion and radiation resistance. In addition, attention is being paid to the functional aspect of probiotics, which is the balance of the intestinal microflora as an antibacterial agent that solves the residual and resistance problems that can be caused by the addition of antibiotics in terms of ingesting live strains. It can be said to be a new growth accelerator that shows the effect of promoting growth through the reduction of E. coli and oil.
한편 유산균이 분비하는 베타-갈락토시다아제(β-galactosidase)는 유당과 같은 베타-D-갈락토피라노시다아제(β-D-galactopyranosides)에서 비환원 말단 베타-D-갈락토오스(β-D-galactose)를 가수분해하거나, 갈락토오스(galactose)의 전이반응을 촉매하며 여러 종류의 미생물을 비롯하여 식물과 동물에서 두루 발견된다. 이 효소의 가수분해 활성은 우유와 유제품의 유당을 가수분해하여 유당 불내증을 막아주며 감미도를 높여주고, 당 전이 활성은 인간의 장내 유용미생물인 bifidobacteria의 성장을 증진시키는 칼락토올리고당의 제조에 이용된다. On the other hand, beta-galactosidase secreted by lactic acid bacteria is non-reducing terminal beta-D-galactose (β-D-galactopyranosides) in lactose-like beta-D-galactopyranosides (β-D-galactopyranosides). It can hydrolyze -galactose, or catalyze the transfer reaction of galactose, and is found throughout plants and animals, including many kinds of microorganisms. The hydrolytic activity of this enzyme hydrolyzes lactose in milk and dairy products to prevent lactose intolerance, enhances sweetness, and the sugar transfer activity is used to produce calactooligosaccharides that promote the growth of bifidobacteria, a useful microorganism in human gut. .
복분자 발효효소음료의 효소(β-galactosidase) 활성 측정 방법은 다음과 같이하여 아래의 표 2에 나타내었다. 실시예 1 및 비교예에서 제조한 각각의 음료를 시료로 하고, 이들 시료 2㎖에 0.1M potassium phosphate buffer(pH 7.0) 2㎖를 가한 후 얼음수조에서 2분간 초음파 처리(Ultrasonics Ltd)한 것을 조효소액으로 사용하였으며, 기질은 ο-nitrophenyl-β-D-galactopyranoside(ONPG)를 0.1M potassium phosphate buffer(pH 7.0)에 5mM이 되게 용해시켜 5㎖씩 4℃에 보관하면서 사용하였다. 먼저 준비된 기질 5㎖를 37℃ 수조에서 15분 동안 예온시키고, 여기에 조효소액 1㎖를 첨가하여 37℃의 수조에서 15분간 반응시킨 후 얼음수조에서 급냉시키면서 1.0M Na2Co3 2.5㎖를 첨가하여 반응을 정지시킨 다음 유리된 ο-nitrophenol을 420nm에서 정량하였다. 이때 blank는 기질액만을 37℃ 수조에서 15분간 배양한 후 여기에 반응정지액, 조효소액을 차례로 첨가하여 실시하였다. 한편, 효소활성도 단위(unint)는 1g의 시료에서 1분간 ONPG로부터 1μmol의 ο-nitrophenol을 유리하는 것을 1unit로 하였으며(Shan 등 1990; Ramana 등 1981), ο-nitrophenol의 유리량은 표준곡선으로부터 산출하였다. The enzyme (β-galactosidase) activity measurement method of bokbunja fermented enzyme drink is shown in Table 2 as follows. Each beverage prepared in Example 1 and Comparative Example was used as a sample, and 2 ml of 0.1 M potassium phosphate buffer (pH 7.0) was added to 2 ml of these samples, followed by ultrasonication (Ultrasonics Ltd) for 2 minutes in an ice bath. The substrate was used as an enzyme solution, and the substrate was dissolved while dissolving ο-nitrophenyl-β-D-galactopyranoside (ONPG) in 0.1M potassium phosphate buffer (pH 7.0) to 5 mM and storing 5 ml at 4 ° C. First, prepare 5 ml of the prepared substrate in a 37 ° C. water bath for 15 minutes, add 1 ml of coenzyme solution, react for 15 minutes in a 37 ° C. water bath, and add 2.5 ml of 1.0 M Na 2 Co 3 while quenching in an ice water bath. The reaction was stopped and free ο-nitrophenol was quantified at 420 nm. At this time, the blank was incubated for 15 minutes in a substrate solution only 37 ℃ water bath was added to the reaction stop solution, coenzyme solution in this order. On the other hand, the enzyme activity unit (unint) was 1 unit to release 1μmol ο-nitrophenol from ONPG for 1 minute in 1g of sample (Shan et al. 1990; Ramana et al. 1981), the free amount of ο-nitrophenol was calculated from the standard curve .
(㎍/㎖)Anthocyanins
(占 퐂 / ml)
(㎕/㎖)Flavonoids
(Μl / ml)
(㎕/㎖)Total phenolic compounds
(Μl / ml)
상기 표 2의 결과에서처럼 본 발명의 실시예 1에서 제조한 복분자 발효음료는 비교예에서 제조한 음료에 비해 안토시아닌(anthocyanin), 플라보노이드(flavonoid) 및 총 페놀 화합물(total phenol compound) 등의 기능성 성분을 다량 함유하고 있어 보통의 음료에 비해 기능성이 우수함을 알 수 있었다.As shown in the results of Table 2, the bokbunja fermented beverage prepared in Example 1 of the present invention is functional ingredients such as anthocyanin (anthocyanin), flavonoids (flavonoid) and total phenol compound (total phenol compound) compared to the beverage prepared in Comparative Example It was found to contain a large amount of functionality compared to the usual drinks.
또한 본 발명의 실시예 1에서 제조한 복분자 발효음료는 비교예에서 제조한 음료에 비해 항산화 활성의 척도로 많이 사용하는 DPPH(2,2-diphenyl-β-picrylhydrazyl) 라디칼 소거 활성이 우수하여 항산화 활성의 기능성이 우수함을 알 수 있었다.
In addition, the bokbunja fermented beverage prepared in Example 1 of the present invention is excellent in antioxidant activity as DPPH (2,2-diphenyl-β-picrylhydrazyl) radical scavenging activity, which is much used as a measure of antioxidant activity, compared to the beverage prepared in Comparative Example It was found that the functionality is excellent.
<실시예 2><Example 2>
복분자 발효액 20중량부 대신 복분자 발효액 10중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 1, except that 10 parts by weight of bokbunja fermentation broth was used instead of 20 parts by weight of bokbunja fermentation broth.
<실시예 3><Example 3>
복분자 발효액 20중량부 대신 복분자 발효액 5중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 1, except that 5 parts by weight of bokbunja fermentation broth was used instead of 20 parts by weight of bokbunja fermentation broth.
<실시예 4><Example 4>
복분자 발효액 20중량부 대신 복분자 발효액 1중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.
Bokbunja fermented beverage was prepared in the same manner as in Example 1, except that 1 part by weight of bokbunja fermentation broth was used instead of 20 parts by weight of bokbunja fermentation broth.
<실시예 5>≪ Example 5 >
복분자 착즙액을 재료로 하여 얻은 복분자 발효액 20중량부 대신 복분자 추출액을 재료로 하여 얻은 복분자 발효액 20중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.A bokbun fermented beverage was prepared in the same manner as in Example 1, except that 20 parts by weight of bokbunja fermentation broth obtained from the bokbunja extract was used instead of 20 parts by weight of bokbunja fermentation broth obtained from the bokbunja juice.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 20부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 복분자 추출액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 추출액 중량 대비 0.25중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.
The bokbunja fermentation broth is removed after washing the bokbunja to remove foreign substances and / or irrigation sites such as faucet and then added to 10 times the purified water to the weight of bokbunja and extracted at 100 ℃ 20% by volume compared to the volume of the first purified water and then filtered through a filter paper Lactobacillus plantarum ( Lactobacillus plantarum ), which is a lactic acid bacterium, was inoculated with 0.25 wt% of the weight of the bokbunja extract and fermented at 37 ° C. for 1 day.
<실시예 6><Example 6>
복분자 착즙액을 재료로 하여 얻은 복분자 발효액 20중량부 대신 복분자 추출액을 재료로 하여 얻은 복분자 발효액 10중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.A bokbunja fermented beverage was prepared in the same manner as in Example 1, except that 10 parts by weight of bokbunja fermentation broth obtained from the bokbunja extract was used instead of 20 parts by weight of bokbunja fermentation broth obtained from the bokbunja juice.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 20부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 복분자 추출액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 추출액 중량 대비 0.25중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.
The bokbunja fermentation broth is removed after washing the bokbunja to remove foreign substances and / or irrigation sites such as faucet and then added to 10 times the purified water to the weight of bokbunja and extracted at 100 ℃ 20% by volume compared to the volume of the first purified water and then filtered through a filter paper Lactobacillus plantarum ( Lactobacillus plantarum ), which is a lactic acid bacterium, was inoculated with 0.25 wt% of the weight of the bokbunja extract and fermented at 37 ° C. for 1 day.
<실시예 7>≪ Example 7 >
복분자 착즙액을 재료로 하여 얻은 복분자 발효액 20중량부 대신 복분자 추출액을 재료로 하여 얻은 복분자 발효액 5중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.A bokbun fermented beverage was prepared in the same manner as in Example 1, except that 5 parts by weight of bokbunja fermentation broth obtained from the bokbunja extract was used instead of 20 parts by weight of bokbunja fermentation broth obtained from the bokbunja juice.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 20부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 복분자 추출액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 추출액 중량 대비 0.25중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.
The bokbunja fermentation broth is removed after washing the bokbunja to remove foreign substances and / or irrigation sites such as faucet and then added to 10 times the purified water to the weight of bokbunja and extracted at 100 ℃ 20% by volume compared to the volume of the first purified water and then filtered through a filter paper Lactobacillus plantarum ( Lactobacillus plantarum ), which is a lactic acid bacterium, was inoculated with 0.25 wt% of the weight of the bokbunja extract and fermented at 37 ° C. for 1 day.
<실시예 8>≪ Example 8 >
복분자 착즙액을 재료로 하여 얻은 복분자 발효액 20중량부 대신 복분자 추출액을 재료로 하여 얻은 복분자 발효액 1중량부를 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하였다.A bokbun fermented beverage was prepared in the same manner as in Example 1, except that 1 part by weight of bokbunja fermentation broth obtained from the bokbunja extract was used instead of 20 parts by weight of bokbunja fermentation broth obtained from the bokbunja juice.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 20부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 복분자 추출액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 추출액 중량 대비 0.25중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.
The bokbunja fermentation broth is removed after washing the bokbunja to remove foreign substances and / or irrigation sites such as faucet and then added to 10 times the purified water to the weight of bokbunja and extracted at 100 ℃ 20% by volume compared to the volume of the first purified water and then filtered through a filter paper Lactobacillus plantarum ( Lactobacillus plantarum ), which is a lactic acid bacterium, was inoculated with 0.25 wt% of the weight of the bokbunja extract and fermented at 37 ° C. for 1 day.
<실시예 9>≪ Example 9 >
정제수 100중량부에 대하여 복분자 발효액 15중량부, 백설탕 6중량부, 올리고당 4중량부, 구연산 0.2중량부, 구연산나트륨 0.02중량부, 사과농축액 2중량부 및 현초 추출액 3중량부를 첨가하고 500rpm으로 30분 동안 혼합한 후 85℃에서 40초 동안 살균하여 복분자 발효음료를 제조하였다.15 parts by weight of bokbunja fermentation broth, 6 parts by weight of sugar, 4 parts by weight of oligosaccharides, 0.2 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 2 parts by weight of apple concentrate and 3 parts by weight of acetic acid extract, and 30 minutes at 500 rpm. After mixing for about 40 seconds sterilization at 85 ℃ to prepare a bokbunja fermented beverages.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위을 제거한 다음 착즙기로 착즙하여 얻은 복분자 착즙액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 착즙액 중량 대비 0.3중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.In the above bokbunja fermentation broth is removed by the foreign body and / or scavenger, such as scavenger after washing the bokbunja Lactobacillus plantarum ( Lactobacillus plantarum ) Lactobacillus plantarum in the bokbunja juice obtained by juicer juicer 0.3% by weight Inoculated and fermented at 37 ° C. for 1 day were used.
상기에서 사과농축액은 사과를 수세하여 이물질을 없애고 섭취하기 곤란한 씨(seed)의 불가식부위를 제거한 다음 착즙기로 착즙한 후 22±0.2brix가 되도록 조절하여 얻은 것을 사용하였다.The apple concentrate was used to remove the foreign matter by washing the apple to remove foreign foods difficult to eat (seed) and then juiced with a juicer and then adjusted to 22 ± 0.2 brix.
상기에서 현초 추출액은 세척 후 이물질을 제거한 현초를 현초 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 15부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 현초 추출액을 사용하였다.
The above-mentioned extract was added to 10 times the amount of purified water to remove the foreign matter after washing, and then extracted to 100% by volume compared to the volume of the first purified water at 100 ℃ and then used to extract the filtered filter paper.
<실시예 10>≪ Example 10 >
현초 추출액 대신 깻잎 추출액을 사용하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 9, except that the sesame leaf extract was used instead of the present extract.
<실시예 11><Example 11>
현초 추출액 대신 고추잎 추출액을 사용하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 9, except that the pepper leaf extract was used instead of the Hyuncho extract.
<실시예 12>≪ Example 12 >
현초 추출액 대신 노니 추출액을 사용하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 복분자 발효음료를 제조하였다.
Bokbunja fermented beverage was prepared in the same manner as in Example 9, except that Noni extract was used instead of the present extract.
<실시예 13>≪ Example 13 >
현초 추출액 대신 쏘팔메토 추출액을 사용하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 9, except that saw palmetto extract was used instead of the present extract.
<실시예 14>≪ Example 14 >
현초 추출액 대신 노니 추출액과 쏘팔메토 추출액이 동일한 중량비로 혼합된 혼합 추출액을 사용하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 복분자 발효음료를 제조하였다.
Bokbunja fermented beverage was prepared in the same manner as in Example 9 except for using the mixed extract of Noni extract and saw palmetto extract in the same weight ratio instead of the present extract.
<실시예 15>≪ Example 15 >
정제수 100중량부에 대하여 복분자 발효액 15중량부, 백설탕 6중량부, 올리고당 4중량부, 구연산 0.2중량부, 구연산나트륨 0.02중량부, 사과농축액 2중량부 및 현초 추출액 3중량부를 첨가하고 500rpm으로 30분 동안 혼합한 후 85℃에서 40초 동안 살균하여 복분자 발효음료를 제조하였다.15 parts by weight of bokbunja fermentation broth, 6 parts by weight of sugar, 4 parts by weight of oligosaccharides, 0.2 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 2 parts by weight of apple concentrate and 3 parts by weight of acetic acid extract, and 30 minutes at 500 rpm. After mixing for about 40 seconds sterilization at 85 ℃ to prepare a bokbunja fermented beverages.
상기에서 복분자 발효액은 복분자를 세척 후 이물질 및/또는 꼭지와 같은 불가식부위를 제거한 다음 복분자 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 20부피％가 되도록 추출한 다음 여과지로 여과하여 얻은 복분자 추출액에 유산균인 락토바실러스 플란타럼(Lactobacillus plantarum)을 복분자 추출액 중량 대비 0.25중량％를 접종하고 37℃에서 1일 동안 발효시켜 얻은 것을 사용하였다.The bokbunja fermentation broth is removed after washing the bokbunja to remove foreign substances and / or irrigation sites such as faucet and then added to 10 times the purified water to the weight of bokbunja and extracted at 100 ℃ 20% by volume compared to the volume of the first purified water and then filtered through a filter paper Lactobacillus plantarum ( Lactobacillus plantarum ), which is a lactic acid bacterium, was inoculated with 0.25 wt% of the weight of the bokbunja extract and fermented at 37 ° C. for 1 day.
상기에서 사과농축액은 사과를 수세하여 이물질을 없애고 섭취하기 곤란한 씨(seed)의 불가식부위를 제거한 다음 착즙기로 착즙한 후 22±0.2brix가 되도록 조절하여 얻은 것을 사용하였다.The apple concentrate was used to remove the foreign matter by washing the apple to remove foreign foods difficult to eat (seed) and then juiced with a juicer and then adjusted to 22 ± 0.2 brix.
상기에서 현초 추출액은 세척 후 이물질을 제거한 현초를 현초 중량 대비 10배량의 정제수에 첨가하고 100℃에서 최초 정제수의 부피 대비 15％가 되도록 추출한 다음 여과지로 여과하여 얻은 현초 추출액을 사용하였다.
The above-mentioned extract was added to 10 times the amount of purified water to remove the foreign matter after washing, and then extracted to 100% compared to the volume of the first purified water at 100 ℃ and then used to extract the filter paper filtered.
<실시예 16>≪ Example 16 >
현초 추출액 대신 깻잎 추출액을 사용하는 것을 제외하고는 상기 실시예 15와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 15, except that sesame leaf extract was used instead of the present extract.
<실시예 17>≪ Example 17 >
현초 추출액 대신 고추잎 추출액을 사용하는 것을 제외하고는 상기 실시예 15와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 15, except that the pepper leaf extract was used instead of the Hyuncho extract.
<실시예 18>≪ Example 18 >
현초 추출액 대신 노니 추출액을 사용하는 것을 제외하고는 상기 실시예 15와 동일한 방법으로 복분자 발효음료를 제조하였다.
Bokbunja fermented beverages were prepared in the same manner as in Example 15, except that noni extract was used instead of the present extract.
<실시예 19>≪ Example 19 >
현초 추출액 대신 쏘팔메토 추출액을 사용하는 것을 제외하고는 상기 실시예 15와 동일한 방법으로 복분자 발효음료를 제조하였다.
A bokbunja fermented beverage was prepared in the same manner as in Example 15, except that saw palmetto extract was used instead of the present extract.
<실시예 20>≪ Example 20 >
현초 추출액 대신 노니 추출액과 쏘팔메토 추출액이 동일한 중량비로 혼합된 혼합 추출액을 사용하는 것을 제외하고는 상기 실시예 15와 동일한 방법으로 복분자 발효음료를 제조하였다.
Bokbunja fermented beverages were prepared in the same manner as in Example 15, except for using the mixed extract in which Noni extract and saw palmetto extract were mixed in the same weight ratio.
상술한 바와 같이, 본 발명의 바람직한 실시예, 비교예 및 시험예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined in the appended claims. It will be understood that the invention may be variously modified and changed.
본 발명에 의해 제공할 수 있는 복분자 발효음료는 안토시아닌(anthocyanin), 플라보노이드(flavonoid), 총 페놀 화합물(total phenol compound)의 기능성 성분의 함량이 우수하고, 항산화 특성이 있어 남녀노서 누구나 섭취하는 음료에 대해 건강지향적인 면을 제공할 수 있다.The bokbunja fermented beverage which can be provided by the present invention has an excellent content of functional ingredients of anthocyanin, flavonoids, total phenolic compounds, and antioxidant properties, so that the beverages consumed by both men and women Provide health-oriented aspects
또한 본 발명에 의해 복분자의 새로운 소비처를 제공할 수 있어 복분자를 제공하는 농가 및 지역사회에 대해 경제적인 이익 향상에 기여할 수 있어 산업상 이용가능성이 있다.In addition, according to the present invention, it is possible to provide a new consumer of bokbunja, which can contribute to economic benefits for farmers and communities that provide bokbunja.
Claims (4)
복분자 발효액은 복분자 착즙액 또는 복분자 추출액에 상기 복분자 착즙액 또는 복분자 추출액 중량 대비 0.1∼1.0중량％의 유산균을 접종하고 35∼42℃에서 1∼3일 동안 발효시켜 얻은 것이되, 상기 유산균은 락토바실러스 플란타럼(Lactobacillus plantarum), 락토바실러스 불가리커스(Lactobacillus bulgaricus), 락토바실러스 에시도필러스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 델브릭키이(Lactobacillus delbrueckii), 락토바실러스 헬베티커스(Lactobacillus helveticus), 락토바실러스 사케이(Lactobacillus sakei), 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 가세리(Lactobacillus gasseri) 중에서 선택된 어느 하나 인 것을 특징으로 하는 복분자 발효음료의 제조방법.The method of claim 1,
Bokbunja fermentation broth is obtained by inoculating 0.1 ~ 1.0% by weight of lactic acid bacteria relative to the weight of the bokbunja juice or bokbunja extract in the bokbunja juice or bokbunja extract and fermentation for 1 to 3 days at 35 ~ 42 ℃, the lactic acid bacteria is Lactobacillus Lactobacillus plantarum , Lactobacillus bulgaricus , Lactobacillus acidophilus , Lactobacillus brevis, Lactobacillus casei Lactobacillus casei , Lactobacillus casei ( Lactobacillus delbrueckii ), Lactobacillus helveticus ( Lactobacillus helveticus ), Lactobacillus sakei (Lactobacillus sakei), Lactobacillus fermentum (Lactobacillus fermentum), Lactobacillus gasseri (Lactobacillus gasseri) Method for producing bokbunja fermented beverages.
당류는 설탕, 포도당, 과당, 엿류, 물엿, 당시럽, 덱스트린, 올리고당, 말토올리고당, 이소말토올리고당, 셀로올리고당, 프락토올리고당, 이눌로올리고당, 갈락토올리고당, 키토올리고당, 자일로올리고당, 꿀(honey), 프로폴리스(propolis), 트레할로스(trehalos), 솔비톨(sorbitol), 자일리톨(xylitol), 만니톨(mannitol), 만티톨(mantitol), 람니톨(rhamnitol), 이노시톨(Inositol), 에리스리톨(Erythritol), 파라티노스(paratinose), 쿠에르시톨(quercitol) 중에서 선택된 어느 하나 이상이고;
유기산은 구연산, 푸마르산(fumaric acid), 사과산(malic acid), 주석산(tartaric acid), 구연산나트륨 중에서 선택된 어느 하나 이상이고;
과일농축액은 사과농축액, 레몬농축액, 유자농축액, 감귤농축액, 오렌지농축액, 배농축액, 딸기농축액, 키위농축액, 바나나농축액, 수박농축액, 참외농축액, 메론농축액, 포도농축액, 복숭아농축액, 살구농축액, 자두농축액, 파인애플농축액, 망고농축액 중에서 선택된 어느 하나 이상이되, 상기 과일농축액은 15∼25brix인 것을 특징으로 하는 복분자 발효음료의 제조방법.The method of claim 1,
Sugars include sugar, glucose, fructose, syrup, syrup, syrup, dextrin, oligosaccharide, maltooligosaccharide, isomaltooligosaccharide, cell oligosaccharide, fructooligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xyl oligosaccharide, honey ( honey, propolis, trehalos, sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol , At least one selected from paratinose and quercitol;
The organic acid is at least one selected from citric acid, fumaric acid, malic acid, tartaric acid and sodium citrate;
Fruit concentrates are apple concentrate, lemon concentrate, citron concentrate, citrus concentrate, orange concentrate, pear concentrate, strawberry concentrate, kiwi concentrate, banana concentrate, watermelon concentrate, melon concentrate, melon concentrate, grape concentrate, peach concentrate, apricot concentrate, and plum concentrate. , Pineapple concentrate, mango concentrate is any one or more selected from, the fruit concentrate is a method for producing a bokbunja fermented beverage, characterized in that 15 to 25brix.
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