KR101463979B1 - drink using Cudrania tricuspidata and Angelica keiskei, manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermentation beverage using Cudrania tricuspidata and Angelica keiskei and a manufacturing method thereof. More specifically, the said invention relates to a fermentation beverage containing a mixed fermentation solution wherein Cudrania tricuspidata and Angelica keiskei are fermented, which is good for the health, and a manufacturing method thereof. According to the present invention, the manufacturing method uses Cudrania tricuspidata and Angelica keiskei comprising the steps of: pre-processing wherein Cudrania tricuspidata and Angelica keiskei are washed and the water then removed; mixing wherein mixing ingredients are prepared by mixing a ratio of 1 parts by weight of Cudrania tricuspidata with 0.2-1 parts by weight of Angelica keiskei after Cudrania tricuspidata and Angelica keiskei are cut; and fermenting wherein a mixing fermentation solution is obtained by fermenting the mixing ingredients.

Description

[0001] The present invention relates to a fermented beverage using a fruit, leaf, stem and fresh plant of a cucumber tree and a method for manufacturing the fermented beverage,

The present invention relates to a fermented beverage using a cucumber tree and a fresh goose, and a method for producing the fermented beverage, and more particularly, to a fermented beverage useful for health and a fermented beverage containing the fermented broth obtained by fermenting fruit, leaf, .

As the living environment has become faster in recent years, dietary habits are instantiated with high calorie content, and reports of various diseases including obesity and hypertension are increasing rapidly. It is changing the dietary life structure due to changes in socioeconomic environment such as nuclear family, individualization, increase in nighttime activity, age of mass consumption, diversification of consumption pattern, convenience pursuit trend, and increase of women 's social advancement.

The change of consciousness about the composition of the meal and the increase of the consumers' demand for the simple meal began to appear as a tendency to pursue convenience. However, these modern people 's wrong eating habits are prone to malnutrition due to malnutrition, over nutrition and misinformation.

Among the modern dietary habits, most of the drinking water that human beings drink is instant drinking water, and such instant drinking water is produced not through natural materials but through chemical processes, which is harmful to human body.

An instant drink is a beverage that focuses on flavor and aroma. It is merely a beverage that does not greatly help your health and delights your texture as a favorite food. Drinking water which is composed mainly of synthetic materials is good for instant taste in flavor and aroma, but it can cause various side effects when taken over a long period of time, and can be addictive beverage, which is not beneficial.

As an alternative to the above-mentioned instant beverages, various types of fruit drinks such as natural fruit juice drink, fruit juice drink, diluted fruit juice drink and granular drink using fruits have appeared. Recently, functional beverages, which are classified as ionic drinks, . As these functional beverages are developed not only as simple drink form but also as functional vinegar and various types of product groups, expectation level of consumers for new functional beverages with various functionalities is expected to increase gradually.

One of the ingredients of functional beverages, which is expected to satisfy the expectation of consumers, is wood.

Cudrania tricuspidata is a shrub belonging to Moraceae. It is used as a medicinal material both in the neck, roots, foliage and fruit of the tree. The neck of the cranberry tree is called the tail, and it treats the lady 's fallen blood and the blood clot. The root of the cranberry tree uses the peeling of the cork layer as the medicinal material, (补 葉 精), the effect of the blood 血血 舒筋 efficacy, the embroidery foliage is a foliage of the cucumber tree (经 葉) here are morin, populin, stachydrin (stachydrin) And proline, glutamic acid, arginine and asparaginic acid. It has the efficacy of anti-inflammatory, anti-pain, and gustatory effect. There is the efficacy of the blood of blood (凉血), the work of walking in the waist (筋 筋 活 略). In addition, recent studies have shown that the secondary metabolites of woody saponins may play a role in the pathogenesis of atherosclerosis, anti-inflammatory (Park, et al., Bioorg. Med. Chem. Lett., 5580-5583, 2006) Med. Chem. Lett., 6421-6424, 2007).

Korean Patent Laid-Open Publication No. 2009-0124734 discloses a coconut beverage and a manufacturing method thereof.

The above-mentioned patents disclose a method for manufacturing a chewing gum by heating a mixture of a leaf of a cedarwood, a root of a cedarwood cut into 5 to 10 cm, a bark, a branch, and a stem, a cornstalk cut into 5 to 10 cm, And a fermentation step of fermenting the fermented product fermented in the fermentation step by mixing and mixing the fruit with the coconut tree fruit, and a fermentation step of fermenting the fermented product in the fermentation step, And a deodorizing step of removing the odor of the aged solution by adding charcoal wrapped in hemp to the aged solution aged in the aging step after the aging step for a predetermined period of time.

However, since the above-mentioned patent is a method of extracting cucumaphorn by heating at a high temperature, there is a problem in large-scale extraction because of nutrient destruction and energy consumption.

The present invention has been made in order to overcome the above problems, and it is an object of the present invention to provide a fermented beverage which can prevent destruction of useful components, which is a problem of high temperature extraction, And a method for producing the same.

In order to accomplish the above object, the present invention provides a fermented beverage comprising a mixed fermentation broth obtained by mixing a cured persimmon tree fermented broth with a fresh persimmon fermented broth.

Wherein the mixed fermentation broth is further mixed with an aquaria fermentation broth.

In order to accomplish the above object, the present invention provides a method for manufacturing a fermented beverage using a cucurbita tree and a fresh cucumber, comprising the steps of: A mixing step of cutting the cedarwood and the fresh cut grass and mixing them at a weight ratio of 1: 0.2 to 1 to prepare a mixed material; And a fermentation step of fermenting the mixed material to obtain a mixed fermentation broth.

Wherein the mixed fermentation broth is obtained by mixing 40 to 80 parts by weight of sugar with respect to 100 parts by weight of the mixed material and then fermenting the mixture at 20 to 30 DEG C for 2 to 6 months and filtering.

And aging the mixed fermentation broth after completion of the fermentation step at 10 to 20 DEG C for 1 to 3 years.

The mixing step further comprises mixing the fish.

As described above, according to the present invention, by using a mixed fermentation broth obtained by fermenting Cucumis japonica and Chinese persimmon, it is possible to prevent destruction of useful components, which is a problem of high temperature extraction.

In addition, the present invention can provide a functional fermented beverage having excellent antioxidative activity and being useful for health.

Hereinafter, a method of manufacturing a foot beverage and a method of manufacturing the same according to a preferred embodiment of the present invention will be described in detail.

The fermented beverage according to an embodiment of the present invention includes a mixed fermentation broth in which a fermented tree fermented broth and a fresh persimmon fermentation broth are mixed.

Cudrania tricuspidata is a shrub belonging to Moraceae. It is used as a medicinal material both in the neck, roots, leaves and fruit of the cucumber tree. The neck of the cranberry tree is called the tail, and it treats the lady 's fallen blood and the blood clot. The root of the cranberry tree uses the peeling of the cork layer as the medicinal material, (补 葉 精), the effect of the blood 血血 舒筋 efficacy, the embroidery foliage is a foliage of the cucumber tree (经 葉) here are morin, populin, stachydrin (stachydrin) And proline, glutamic acid, arginine and asparaginic acid. It has the efficacy of anti-inflammatory, anti-pain, and gustatory effect. There is the efficacy of the blood of blood (凉血), the work of walking in the waist (筋 筋 活 略).

In the present invention, the tree can be used in various organs or parts (leaves, flowers, roots, stems, branches, bark, fruits, etc.) and preferably at least one of fruits, leaves and stems.

And Angelica keiskei ) is a perennial herb that belongs to the falciparum family. It has the effects of healing inflammation, relieving seizures, promoting bile secretion, and diuretic action. The main ingredients of chrysanthemum are essential oil, vitamin A, B1, B2 ~ B12, vitamin C, D, chlorophyll and germanium. The oil component is known to be toxic to PANC-1 human pancreas cancer cells (Anticancer Res. 25 (3B): 1877, 2005), inhibits the proliferation of pancreatic cancer cells (Z Naturforsch, 8): 523, 2004) have been known to have anticancer effects (In Vivo. 19 (1): 191, 2005). In addition, chrysanthemum is a variety of chalcone and coumarin which exhibit physiological activity such as xanthokeism AC, isobavachalcone, xanthoangelol H, (Aoki N, Muko M, Ohta E, Ohta S. C-geranylated chalcones from the stems of Angelica keiskei with superoxide-scavenging activity, J Nat Prod 2008 Jul; 71 (7): Isobavachalcone, a chalcone constituent of Angelica keiskei, induces apoptosis in neuroblastoma. Biol. ≪ RTI ID = 0.0 > Pharma Bull. 2007 Oct; 30 (10): 1878-83 .; Ogawa H, Nakamura R, Baba K. Beneficial effect of laserpitin, a coumarin compound from Angelica keiskei, on lipid metabolism in stroke-prone spontaneously hypertensive rats. Pharmacol Physiol., 2005 Dec; 32 (12): 1104-9.).

In the present invention, the herbaceous plant may be any one of stem, leaf, and root, or may use a plant.

To obtain a fermented broccoli tree, 40 to 80 parts by weight of sugar is mixed with 100 parts by weight of wood, followed by fermentation at 20 to 30 ° C for 2 to 6 months, followed by filtration. As a fermentation method, it is possible to use a natural inoculation method or fermentation by inoculating a specific fermentation strain. The fermenting bacteria may be mainly Saccharomyces sp.

The fermentation broth of fresh cherry can also be obtained by applying the same method as the fermentation method of the above-mentioned coconut tree fermentation broth. For example, 40 to 80 parts by weight of sugar is mixed with 100 parts by weight of fresh cherry, followed by fermentation at 20 to 30 DEG C for 2 to 6 months, followed by filtration.

The mixed fermented broccoli obtained by fermentation and the fermented broodstock are mixed at a certain ratio to obtain a mixed fermented broth. The mixed fermented broccoli tree and fresh persimmon fermented milk are mixed at a weight ratio of 1: 0.2 ~ 1 to obtain a mixed fermented broth.

It is needless to say that the mixed fermentation broth can be obtained by fermenting together a mixture of wood and fresh persimmon. For example, a mixed fermented material can be obtained by fermenting a mixed material obtained by mixing gypsum mulberry gypsum and fresh goose chow at a weight ratio of 1: 0.2 ~ 1. For example, 40 to 80 parts by weight of sugar may be mixed with 100 parts by weight of the mixed material, followed by fermentation at 20 to 30 ° C for 2 to 6 months, followed by filtration to obtain a mixed fermentation broth. During fermentation, a specific fermentation strain may be inoculated and fermented.

According to another embodiment of the present invention, the mixed fermentation broth further comprises an aquaculture fermentation broth in addition to the above-described cobweb tree fermentation broth and fresh cucumber fermentation broth. Aquarius fermentation liquid enhances the antioxidant activity of fermented beverages, thereby enhancing the functionality of fermented beverages.

The herb ( Heracleum moellendorffii Hance) is a plant of the Umbelliferae, a perennial plant that grows relatively frequently in the mountains of Korea. In one room, the roots of the avalanche are called white shark. In spring, the plant is sown in October. In the next year, in July ~ September the next year, when the leaves are yellowish, the roots are removed and the stem and the root roots are removed. It is used for the treatment of muscular pain, arthritis and back pain. It is also used for treatment of itching, swelling, headache, chills and fever. It has been reported that aquatic organisms contain many physiologically active substances, and their roots include isobergapten, psoralen, angelicin, sphondin, xanthotoxin, a coumarin component such as skimmin, cichoriin, heratomol-6-O-beta-glucopyranoside, scopolin, and apterin (Panaxynol, falcarindiol), which are polyacetylene-based compounds, have been reported in the literature (Kang, YS, Cho, .

In the present invention, an aquatic organism can use any one of stem, leaf, and root, or it can utilize an outpost.

The aquaculture fermentation broth can be obtained by applying the same method as the fermentation method of the above-mentioned coconut tree fermentation broth. For example, 40 to 80 parts by weight of sugar are mixed with 100 parts by weight of an aquaculture, followed by fermentation at 20 to 30 DEG C for 2 to 6 months, followed by filtration.

The aquaculture fermentation broth can be mixed with the fermented tree fermented broth and the fresh fermented broth to obtain a mixed fermented broth. For example, the mixed fermented broth can be obtained by mixing the fermented broth with the fermented broodstock, the fermented broth, and the broth fermented broth at a weight ratio of 1: 0.2-1: 0.1-0.5. In addition, a mixed fermented broth can be obtained by fermenting a mixed material obtained by mixing Cucumis japonica, Cucumber mackerel, and aquaculture at a weight ratio of 1: 0.2-1: 0.1-0.5.

The fermented beverage of the present invention may be a mixed fermentation broth itself. The mixed fermentation broth can also be provided as a fermented beverage by diluting it with water or adding an additive. In this case, the mixed fermentation broth may be contained in an amount of 10 to 90% by weight in the entire fermented beverage. For example, the mixed fermentation broth may be 10 to 90% by weight and the purified water may be 10 to 90% by weight.

Hereinafter, a method for producing the above fermented beverage will be described. The fermented beverage production method largely includes a pretreatment step, a mixing step, and a fermentation step. Each step will be examined in detail.

1. Pre-processing step

Remove the soil and debris by washing the ready-made trees and fresh-cut trees with clean water. After washing, put a cedarwood tree and fresh pickled leaves in a basket and leave for 12 to 24 hours to remove water. Removal of the water can prevent degeneration in the fermentation process described below.

2. Mixing step

Remove the water from the cedarwood tree and chrysanthemum, and then cut the cedarwood tree and chrysanthemum to an appropriate size.

After cutting the cedarwood and fresh cuts, they are mixed at a certain ratio to prepare the mixed material. Cucumber mushroom and fresh cucumber can be mixed at a weight ratio of 1: 0.2 ~ 1. For further mixing of the aquariums, we can mix the coconut tree to the shrubs to the shrubs at a weight ratio of 1: 0.2 ~ 1: 0.1 ~ 0.5.

3. Fermentation phase

When the mixed material is prepared, it is mixed with sugar to obtain a mixed fermentation liquid.

40 to 80 parts by weight of sugar are mixed with 100 parts by weight of the mixed material, followed by inoculation with a fermentation strain and fermentation at 20 to 30 DEG C for 2 to 6 months.

As the sugar, a common white sugar or brown sugar can be used. Sugar extracted from sugarcane grown preferably by organic methods is used.

The fermenting bacteria may be mainly Saccharomyces sp. As yeast, Saccharomyces cereviciae strains. Yeast cells can be inoculated directly into the mixed material, or cultured under certain conditions, and then added to the mixed material in the form of a culture.

After inoculation of the fermentation strain, it is kept in a fermentation container at 20 to 30 DEG C for 2 to 6 months to ferment. When fermentation is performed for less than 2 months, the fermentation period is shortened and the fermentation products beneficial for the human body can not be sufficiently obtained. If the fermentation is performed for more than 6 months, the increase in the effect is lower than the fermentation period.

After the fermentation, the mixture is filtered using a filter or a filter cloth to obtain a mixed fermentation broth in which the solid content has been removed.

The mixed fermentation broth obtained by completing the fermentation process is provided as a fermented beverage either by itself or by adding purified water.

In still another embodiment of the present invention, the fermentation broth can be further aged to aged. For example, the mixed fermentation broth is aged at 10 to 20 DEG C for 1 to 3 years. Through such a fermentation process, the flavor can be increased and various enzyme substances can be abundantly produced to enhance the functionality.

The fermented beverage of the present invention can be packed in a packaging container and packaged. Packaging pouches, spout pouches, and PET can be used to maintain simplicity and quality in the distribution process.

Hereinafter, the present invention will be described by way of examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

The leaves, stems, and branches of the bamboo shoots were washed and then dried. Then, the fresh outpost was washed and then dried. Dried noodles were cut into small pieces and then mixed with cucumber mushroom and fresh cucumber at a weight ratio of 1: 0.5, and the mixture was put into a fermentation vessel made of stainless steel. 60 parts by weight of sugar and 0.1 part by weight of saccharomyces cerevisiae (DSM Food, France) were mixed with 100 parts by weight of a mixed material of cucurbitaceous tree and fresh persimmon and fermented in a fermentation vessel at 25 캜 for 4 months. After fermentation, sieves were sieved to remove solid content to obtain a mixed fermentation broth. Then, the mixed fermentation broth was put into a container made of stainless steel and aged at 15 ° C for one year to prepare a fermented beverage.

(Example 2)

A fermented beverage was prepared in the same manner as in Example 1, except that Cucumber japonica, Chinese herb, and aquaculture were mixed and fermented. Leaf, stems and branches were used as aquatic flora, and a mixture of Codonopsis thunbergii and Cryptomeria japonica were mixed at a weight ratio of 1: 0.5: 0.3.

(Comparative Example)

 A fermented beverage was prepared in the same manner as in Example 1 except that the cucurbitaceous tree was fermented alone without mixing fresh persimmon to prepare a fermented beverage.

<Antioxidant activity test>

The radical scavenging activity was measured using the fermented beverages of Examples 1 to 2 and Comparative Examples as a sample.

The antioxidant activity (EDA%) of the samples was determined by modifying the Blois method. 2 mL of sample was mixed with 2 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) solution, left for 30 minutes, and then absorbed at 517 nm. The radical scavenging activity was expressed by the absorbance reduction rate of the sample with and without additives. The radical scavenging activity was calculated by the following equation and the results are shown in Table 1 below.