KR101560331B1 - Manufacturing method for fermentained beverage fermented by using the extract of Zizyphus jujuba and Cervi Parvum Cornu - Google Patents

Abstract

The present invention relates to a process for producing fermented beverages of lactic acid bacteria using jujube and deer antler extracts. The present invention provides a fermented beverage having excellent antioxidative effects by fermenting jujube and antler extracts with lactic acid bacteria, and having excellent taste.

Description

Technical Field [0001] The present invention relates to a fermented beverage comprising fermented beverage, fermented beverage, fermented beverage, fermented beverage, fermented beverage, fermented beverage,

TECHNICAL FIELD The present invention relates to a process for producing a fermented beverage of lactic acid bacteria using a jujube and a deer antler, and more particularly, to a process for producing a fermented beverage of lactic acid bacteria having excellent antioxidative effect and excellent palatability by fermenting jujube and deer antler with lactic acid bacteria .

Jujube ( Zizyphus) jujuba there is . inermis Rehder is a fruit of Zizyphus , a deciduous and leafy aroma of Ramnace, which is now known to contain 40 varieties and 400 varieties. There are 46 pharmacological effects such as diuretic, emollient, chronic bronchitis, expectorant, tuberculosis, and the efficacy of treating gastrointestinal stomach. Most people in Korea have jujube One or two eggs each have a custom of boiling. In addition, jujube has anti-digestion, tonic, anti-allergic and liver protective effects, and it is known to have a therapeutic effect in prevention of adult diseases such as colon cancer, tuberculosis, bronchitis and nervous breakdown.

The jujube contains a large amount of carbohydrate and ascorbic acid and the medicinal ingredient is various sterols, alkaloids, saponins, vitamins, organic acids, amino acids And the like. Seed ingredients are mainly fatty oil and unsaturated fatty acids such as oleic acid, linoleic acid, saponin, eblin, lactone and the like. In the leaves, flavonoids, alkaloids, vitamin C and rutin were reported. Alkaloids were found in the bark of bark and saponins were found in the roots. Has been reported to be contained.

On the other hand, Antler, Cervi Parvum Cornu is a dried deer horn of deer belonging to Cervidae and has been widely used for medicinal and edible purposes in Northeast Asia including Korea. Until now, pharmacological actions of antler include immunity enhancement, promotion of hematopoietic function, promotion of hepatic metabolism, strengthening of the nervous system, etc. Clinically there are clinically significant effects such as arteriosclerosis, tonic action, sedation of central nervous system and autonomic nervous system, , Promotion of cell regeneration and metabolism, and strengthening of the nervous system.

In addition, antler antler has been widely used as a tonic tonic, and it can induce anti-thrombotic effects by abundant omega-3 (docosahexaenoic acid) omega-3 (omega-3) And inhibition of platelet aggregation activity. In addition, it has been reported that there is an effect of enhancing vitality and promoting growth in the private sector, along with various antioxidative and nitrite scavenging effects, tyrosinase inhibition effect and platelet aggregation activity inhibition. However, there have been reports on the effect of monoamine oxidase, lipid peroxidation protection, SOD activity and ACE inhibition in the body against such functional effects. .

Most of the foods using jujube are confined to jujube juice prepared by making jujube juice through alcohol fermentation and hot water extraction, and jujube juice made by adding other functional ingredients. In addition, antler is known to have high pharmacological efficacy together with red ginseng and black gins popularized by consumers, but it is not popularized. This is because deer antler is generally known as a medicinal product and can not satisfy consumers' lack of awareness and palatability as a food. Therefore, in order to diversify foods and popularize deer antler by using jujube, it is necessary to develop commercial products of beverages which can be easily purchased and consumed as functional health food by improving the palatability and functionality of antler and jujube extracts.

Bifidobacterium (Bifidobacterium), Lactobacillus bacteria (Lactobacillus), Streptococcus (Streptococcus) Lactic acid bacteria such as lactic acid bacteria produce various organic acids such as lactic acid and acetic acid by various fermentation mechanisms to induce functional effects such as effect of sugar, anti-cholesterol, anti-obesity, improvement of intestines and inhibition of harmful bacteria and promotion of absorption of minerals The effect is also known. Studies on the fermentation of jujubes using lactic acid bacteria capable of inducing these various functions have been attempted, but there have been no studies on products produced by fermenting lactic acid bacteria with antler juice together with jujube.

Korean Patent No. 10-0856330 describes a 'fruit fruit drink prepared by adding antler extract, and a process for producing the same. Korean Patent No. 10-0429244 describes a " herbal drink containing antler and other herbal medicines ".

The present invention aims to develop a fermented beverage which enhances functionalities and enhances palatability of consumers by fermenting jujube and antler extracts with lactic acid bacteria.

In order to attain the above object, the present invention provides a method for producing an antler, which comprises adding 5 to 10 times of water to antler, adding 1 to 5% of jujube to the weight of the antler, and then extracting it at 90 to 110 ° C for 9 to 11 hours A); And (B) a step (B) of inoculating the lactic acid bacterium after the step (A) and fermenting the mixture at 35 to 37 ° C for 20 to 25 hours, wherein the fermented beverage comprises a jujube and a deer antler .

Hereinafter, the fermented beverage of the present invention will be described in detail.

Step (A): adding 5 to 10 times of water to the antler, adding 1 to 7% of jujube to the weight of the antler, and then extracting it at 90 to 110 DEG C for 9 to 11 hours

In this step, 5 to 10 times of water is added to the antler, then 1 to 7% of jujube is added thereto, and then the mixture is extracted at 90 to 110 ° C for 9 to 11 hours to prepare a jujube extract .

More specifically, it is preferable to add 5 times water of antler, add 5% of jujube to the weight of the antler, and then extract it at 100 占 폚 for 10 hours. As a result of optimizing the extraction conditions for the antioxidative effect (total polyphenol content, DPPH radical scavenging ability and ABTS radical scavenging ability) by the reaction surface analysis method, the above conditions were established. In addition, according to the sensory evaluation, when 5% of jujube was added, the scent of the antler was maintained, and the jujube flavor was harmoniously matched to the sensory evaluation score.

On the other hand, the present invention can produce an extract having enhanced antioxidative effect by preparing an extract by adding jujube to antler.

On the other hand, in the present invention, antler and jujube, which are the materials of the above extraction, can be dried or used as such, and preferably dried.

Step (B): After step (A), lactic acid bacteria are inoculated and fermented at 35 to 37 DEG C for 20 to 25 hours

In this step, lactic acid bacteria are inoculated after the step (A) and fermented at 35 to 37 ° C for 20 to 25 hours to prepare a fermented jujube fermented jujube extract. More specifically, after the step (A), the lactic acid bacteria are inoculated and fermented at 37 DEG C for 24 hours to produce a fermented jujube fermented jujube extract. If the fermentation time is longer than that, it is not economical, and below that, fermentation is not enough.

On the other hand, in the present invention, the lactic acid bacteria are preferably Lactococcus lactis lactis), Streptococcus's Summer filler (Streptococcus thermophilus and leuconostoc mesenteroides ( Leuconostoc mesenteroides ). According to the experimental examples of the present invention, the three kinds of lactic acid bacteria showed excellent growth rate in the antler juice-containing antler extract. According to the sensory evaluation, the beverage fermented with Streptococcus thermophilus showed a very good sensory score.

Meanwhile, the present invention provides a fermented beverage having a more excellent antioxidative effect by fermenting a jujube antler extract with lactic acid bacteria. According to the Experimental Example of the present invention, the polyphenol content, the DPPH radical scavenging activity, and the ABTS radical scavenging activity of the jujube extract containing fermented jujube before fermentation are 0.585 mg / ml, 0.250 mg AA eq / ml and 0.260 mg AA eq / On the contrary, the content of polyphenols in the antler extract containing lactic acid fermented jujube was lower than that of Lactococcus lactis , Streptococcus thermophilus and Leuconostoc The results are shown in Table 2. The inhibitory activities of DPTS radical scavenging activity were 0.272 mg AA eq / ㎖, 0.269 mg AA eq / ㎖, 0.277 mg AA eq / ㎖, and ABTS radical scavenging activity was 0.281 mg / ml, 0.777 mg / ml, 0.829 mg / AA eq / ml, 0.296 mg AA eq / ml, and 0.316 mg AA eq / ml.

In the present invention, the lactic acid bacteria fermented beverage may be a beverage in which 1 to 100% by weight of a fermented jujube fermented jujube antler extract is added to the total composition.

In the present invention, a sugar or a sweetener may be added to promote the growth of lactic acid bacteria and sweeten the beverage. For example, glucose.

According to the present invention, a fermented beverage having an antioxidative effect can be provided by fermenting a jujube antler extract with lactic acid bacteria.

In addition, according to the present invention, the flavor of antler can be maintained while the flavor of jujube is added to provide a fermented beverage having good taste.

FIG. 1 is a graph showing the total polyphenol content of the antler extract extracted according to extraction conditions in 3D according to each condition (extraction temperature, extraction time, extraction solvent amount).
FIG. 2 is a graph showing the DPPH radical scavenging ability of the antler extract extracted according to extraction conditions in 3D according to each condition (extraction temperature, extraction time, extraction solvent amount).
FIG. 3 is a graph showing the ABTS radical scavenging ability of the antler extract extracted according to extraction conditions in 3D according to each condition (extraction temperature, extraction time, extraction solvent amount).
FIG. 4 is a graph showing the total polyphenol contents of the antler juice-containing antler extract according to the amount of jujube.
FIG. 5 is a graph showing the DPPH radical scavenging ability of the jujube antler extract according to the amount of jujube.
6 is a graph showing the ABTS radical scavenging ability of the jujube antler extract according to the amount of jujube.
FIG. 7 is a result of analyzing the sugar content of the jujube-containing antler extract according to the amount of jujube.
8 is a graph showing the pH change of the jujube antler extract according to the amount of jujube.
9 is a graph showing changes in acidity of the jujube antler extract according to the amount of jujube.
FIG. 10 is a graph showing the growth curves of the fermentation strains of lactic acid bacteria of the jujube antler extract.
11 is a graph showing the total polyphenol contents of fermented beverages of lactic acid bacteria using jujube antler extract.
12 shows DPPH radical scavenging activity of fermented beverages of lactic acid bacteria using jujube antler extract.
13 shows the ABTS radical scavenging activity of the fermented beverage of lactic acid bacteria using the jujube antler extract.
Fig. 14 is a result of analysis of the sugar content of the antler extract added with lactic acid bacteria fermented jujuba (A: Lactococcus lactis , B: Streptococcus thermophilus , C: leuconostoc mesenteroides ( Leuconostoc mesenteroides )}.
15 is a graph showing the pH change of the antler extract added with lactic acid bacteria fermented jujube.
16 is a graph showing changes in acidity of the antler extract added with lactic acid fermented jujube.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Experimental Example  1: antler Heat number  Establish optimum extraction condition of extract

In this experiment, Response Surface Methodology (RSM) was used to establish the optimum extraction conditions for the antioxidant effect of the antler extract. The experimental design applied the central composite design. Independent variables were set at the extraction temperature (X ₁ ), extraction time (X ₂ ), and amount of water (X ₃ ) for hot water extraction of the antler, as shown in Table 1 below. Total polyphenol content of the dependent variable (Y ₁₎ and, DPPH radical scavenging activity (Y ₂₎ and ABTS radical scavenging activity (Y ₃₎ is an independent variable, the extraction temperature (X _1), the extraction time _{(X 2) (X i)} , (X ₃ ). Therefore, it was classified into 27 groups according to the central synthesis plan as shown in Table 2, and the regression analysis was carried out by performing the average of 3 repeated experiments. In this case, the second-order regression model for each independent variable is as shown in the following regression models 1 to 3.

[Regression model 1]

(Total polyphenol content optimization)

_{Y 1 = b 0 + b 1} X 1 + b 2 X 2 + b 3 X 3 + b 12 X 1 X 2 + b 13 X 1 X 3 + b 23 X 2 X 3 + b 11 X 1 2 + b 22 X ₂ ² + b ₃₃ X ₃ ²

[Regression model 2]

(DPPH radical scavenging ability optimization)

_{Y 2 = b 0 + b 1} X 1 + b 2 X 2 + b 3 X 3 + b 12 X 1 X 2 + b 13 X 1 X 3 + b 23 X 2 X 3 + b 11 X 1 2 + b 22 X ₂ ² + b ₃₃ X ₃ ²

[Regression model 3]

(Optimizing ABTS radical scavenging ability)

_{Y 3 = b 0 + b 1} X 1 + b 2 X 2 + b 3 X 3 + b 12 X 1 X 2 + b 13 X 1 X 3 + b 23 X 2 X 3 + b 11 X 1 2 + b 22 X ₂ ² + b ₃₃ X ₃ ²

Here, Y is a dependent variable, X ₁ , X ₂ , X ₃ are independent variables, b ₀ is intercept and bn is regression coefficient, and SAS (Statistical Analysis System) program is used to predict the model equation by regression analysis. In addition, optimization of dependent variables was confirmed through multiple regression analysis, dispersion analysis, F-test and t-test of the manufacturing conditions, and the extraction conditions were optimized through 3-D analysis (3-D plot).

Variables Coded Coded level ΔX Xi -One 0 One Extraction temperature (캜) X ₁ 80 90 100 10 Extraction time (hr) X ₂ 5 7.5 10 2.5 Extraction solvent amount (times) X ₃ 5 7.5 10 2.5

Run number Coded variables Process variables X ₁ X ₂ X ₃ X ₁ X ₂ X ₃ One -One -One -One 80 5 5 2 -One -One 0 80 5 7.5 3 -One -One One 80 5 10 4 -One 0 -One 80 7.5 5 5 -One 0 0 80 7.5 7.5 6 -One 0 One 80 7.5 10 7 -One One -One 80 10 5 8 -One One 0 80 10 7.5 9 -One One One 80 10 10 10 0 -One -One 90 5 5 11 0 -One 0 90 5 7.5 12 0 -One One 90 5 10 13 0 0 -One 90 7.5 5 14 0 0 0 90 7.5 7.5 15 0 0 One 90 7.5 10 16 0 One -One 90 10 5 17 0 One 0 90 10 7.5 18 0 One One 90 10 10 19 One -One -One 100 5 5 20 One -One 0 100 5 7.5 21 One -One One 100 5 10 22 One 0 -One 100 7.5 5 23 One 0 0 100 7.5 7.5 24 One 0 One 100 7.5 10 25 One One -One 100 10 5 26 One One 0 100 10 7.5 27 One One One 100 10 10

Experimental Example  1-1: Optimization of extraction conditions according to total polyphenol content of antler extract

In this experiment, Dewanto et al. Were used to optimize the extraction conditions according to the total polyphenol content of the antler extract. This method is an analytical method that utilizes that Folin-Ciocalteu reagent is reduced to molybdenum blue as a result of reduction by the polyphenolic compound of the extract. Add 100 μl of 2% Na ₂ CO ₃ solution to 100 μl of each antler of the condition, leave for 3 minutes, add 100 μl of 50% Folin-Ciocalteu reagent, and react for 30 minutes. Respectively. A calibration curve was prepared by using gallic acid, a representative polyphenolic substance having two or more phenolic hydroxyl (OH) groups in one molecule and having various physiological activities, as a standard substance, and the total polyphenol content Was expressed as mg gallic acid in 100 g of sample. The results are shown in Table 3 below.

[Regression Equation 1]

_{Y 1 = 0.133 + 0.038X 1 +} 0.020X 2 -0.048X 3 + 0.011X 1 X 2 -0.018X 1 X 3 + 0.012X 3 2

Variables Coded value Uncoded value Predicted value Extraction temperature (캜) 0.99 99.8 0.278 mg / ml
(0.259 mg / ml) Extraction time (hour) 0.99 9.88 The amount of extracted solvent (fold, v / v) -0.99 5.13

As a result, the total polyphenol content of the antler extract extracted under the respective conditions was as shown in FIG. The regression equation for the optimal extraction condition was as shown in the regression equation 1, and the optimum conditions were 99.8 ° C for extraction temperature, 9.88 hours for extraction time, and 5.13 times for extraction solvent. The expected value of the above condition was 0.278 mg gallic acid eq / ml, which was slightly lower at 0.259 mg gallic acid eq / ml in the experimental data (Table 3).

Experimental Example  1-2: Antler extract DPPH Radical On the offensive  Optimization of extraction conditions

In this experiment, the DPPH radical scavenging ability of the antler extract was analyzed by Blois et al. The DPPH solution (1,1'-diphenyl-2-picrylhydrazyl) was diluted with 0.005 g / 100 ml of 99.9% ethanol and the absorbance was corrected to 1.5 nm at 520 nm. The absorbance of the sample was measured at 520 nm and 0.8 ml of 99.9% ethanol was added to 0.2 ml of the sample to correct the color of the sample. The absorbance at 520 nm Were measured. L-ascorbic acid (v / v) was added as a standard substance. The total antioxidant capacity was expressed as ascorbic acid (AEAC, L-ascorbic acid equivalent antioxidant capacity, mg AA eq / ml). The results were calculated using the following equation (1), and the results are shown in Table 4 below.

ΔA: Change in OD when the extract is added

ΔAaa: A.A. Std. Sol.O.D. when the same amount of this extract was used instead of this extract. change

Caa: A.A. Std. Concentration of Soln. (Mg / ml)

[Regression Equation 2]

Y ₂ = 0.063 + 0.029 X ₁ + 0.028 X ₂ -0.013 X ₃ -0.008 X ₃ ²

Variables Coded value Uncoded value Predicted value Extraction temperature (캜) 0.99 99.8 0.132 mg AA eq / ml
(0.132 mg AA eq / ml) Extraction time (hour) 0.98 9.75 The amount of extracted solvent (fold, v / v) -0.98 5.25

As a result, the DPPH radical scavenging ability of the antler extract extracted under the respective conditions was shown in FIG. 2 as a 3D graph according to each condition. The regression equation for the optimal extraction condition was as shown in the regression equation 2, and the optimum conditions were 99.8 ° C for the extraction temperature, 9.75 hours for the extraction time, and 5.25 times for the extraction solvent. In addition, the expected value of the above condition and the actual experimental value were the same as 0.132 mg ascorbic acid eq / ml (Table 4).

Experimental Example  1-3: Antler Extract ABTS Radical On the offensive  Optimization of extraction conditions

In this experimental example, the ABTS radical decolorization assay was performed by Kim et al. To measure the ABTS radical scavenging activity of the antler extract.

After mixing 7.4 mM of ABTS (2,2'-Azino-bis- (3-ethylbenzo thiazoline-6-sulfonic acid)) and 2.6 mM of potassium persulphate in a ratio of 1: 1, Respectively. The solution was diluted with distilled water to an absorbance value of 1.5 nm at 735 nm. Then, 50 μl of the perennial antler extract was added to 1 ml of the diluted ABTS solution, reacted for 60 minutes, and absorbance was measured at 735 nm. In order to correct the color of the sample, 1 ml of distilled water was added to 50 μl of the sample, and the absorbance was measured at 735 nm. L-ascorbic acid (v / v) was added as a standard substance and the total antioxidant activity was determined by measuring the antioxidant capacity (AEAC, L-ascorbic acid equivalent) of ascorbic acid antioxidant capacity, mg AA eq / ml). The calculation of the resultant value was performed using Equation 1 above, and the results are shown in Table 5 below.

[Regression Equation 3]

_{Y 3 = 0.119 + 0.035X 1 +} 0.019X 2 -0.031X 3 + 0.005X 2 X 3 -0.010X 1 2 + 0.008X 3 2

Variables Coded value Uncoded value Predicted value Extraction temperature (캜) 0.99 99.8 0.195 mg AA eq / ml
(0.203 mg AA eq / ml) Extraction time (hour) 0.99 9.88 The amount of extracted solvent (fold, v / v) -0.97 5.38

As a result, the ABTS radical scavenging ability of the antler extract extracted under the respective conditions was shown in FIG. 3 in 3D according to each condition. Regression analysis for optimum extraction condition was as shown in the regression equation 3, and the optimum conditions were 99.8 ° C for extraction temperature, 9.88 hours for extraction time, and 5.38 times for extraction solvent. The expected value of 0.195 mg ascorbic acid eq / ㎖ was found under this condition, but it was 0.203 mg ascorbic acid eq / ㎖ in actual experimental value (Table 5).

Example  1: Preparation of jujube antler extract

5% of the total weight of the antler juice was added to 50 g of the antler sample, and then 1%, 2%, 3%, 4%, 5%, 6% (shaking water bath, BS-21, JEIO TECH CO., LTD., SEOUL, KOREA) at 100 ° C for 10 hours. .

Experimental Example  2: Antioxidant capacity analysis of jujube antler extract

In this Experimental Example, the antioxidant effect of the jujube-containing antler extract according to the concentration prepared in Example 1 was examined.

The total polyphenol content, DPPH radical scavenging activity and ABTS radical scavenging activity were analyzed by the same method as Experimental Examples 1-1 to 1-3.

The total polyphenol contents of jujubes of jujubes were increased with increasing of jujubes. Total polyphenol content was increased significantly as the proportion of jujube was increased up to 5%, but there was no significant difference in total polyphenol content until 7%. In addition, the total polyphenol content of the antler extract was 0.259 mg / ml, while the total polyphenol content of the 7% jujube antler extract was 0.632 mg / ml. From the above results, it was confirmed that the total polyphenol content of the antler extract increases as the jujuba content increases (FIG. 4).

As a result of DPPH radical scavenging activity, DPPH radical scavenging activity of jujube extract was increased with increasing jujube content. The DPPH radical scavenging activity was significantly increased as the proportion of jujube was increased to 7%. In addition, DPPH radical scavenging activity of the antler extract was 0.132 mg AA eq / ㎖, whereas DPPH radical scavenging activity of 7% jujube extract was 0.302 mg AA eq / ㎖. From the above results, it was confirmed that the DPPH radical scavenging ability of the antler extract was increased as the jujuba content was increased (FIG. 5).

The results of ABTS radical scavenging test showed that the ABTS radical scavenging ability of jujube antler extract increased with increasing jujube content. The ABTS radical scavenging activity was significantly increased as the percentage of jujube increased to 7%. In addition, the ABTS radical scavenging activity of the antler extract was 0.203 mg AA eq / ㎖, whereas that of the 7% jujube - containing antler extract was 0.277 mg AA eq / ㎖. From the above results, it was confirmed that the ABTS radical scavenging ability of the antler extract was increased as the jujube content was increased (FIG. 6).

Experimental Example  3: Sugar analysis of jujube extract

In this experiment, we tried to analyze the change of sugar content of jujube antler extract according to the amount of jujube.

The sugar content of jujube extract was analyzed by thin layer chromatography (TLC). (1% fructose, glucose, galactose, sucrose, maltose) on a silica gel TLC plate (20 x 10 cm, Whatman) (0.5% alpha-naphthol) and 1 ~ 6% jujube extracts (1%) were prepared and diluted three times in acetone: water (85: Ethanol solution of? -Naphthal, 5% H ₂ SO ₄ in) to qualitatively analyze the sugar in the extract.

Experimental results showed that all of the jujube antler extracts contained fructose, galactose and sucrose. In addition, the contents of fructose, galactose and sucrose were increased as the proportion of jujube increased (Fig. 7).

Experimental Example  4: Jujube extract of jujube pH  And pH measurement

In this experiment, the pH and acidity of the jujube extract of jujube were investigated according to the amount of jujube.

The pH value of the jujube extract was measured by pH meter (DOCU-pH meter, Sartorius, USA) with pH buffer (pH4, pH7, pH10) and 10 ml of jujube extract was taken at room temperature 25 < 0 > C). In addition, the acidity was tested using the experimental method described in the Food Code.

The pH value of the antler extract was similar to that of the antler extract at pH 7.63, but the antler juice containing 7% of jujube showed a pH of 5.16. From the above results, it was confirmed that the pH of the jujube extract of jujubes with jujube was significantly lower as the proportion of jujube was increased (Fig. 8).

The acidity of the jujube extract was 0.04% and the acidity of the jujube extract containing jujube (7%) was 0.31%. From the above results, it was confirmed that the acidity of the jujube antler extract was significantly increased as the proportion of jujube was increased (FIG. 9).

Experimental Example  5: Chromaticity measurement of antler extract

In this experiment, we tried to measure the color of the jujube antler extract according to the amount of jujube.

In order to analyze the chromaticity of the jujube antler extract, 10 ml of the jujube extract containing the jujube was collected and the standard plate (L: 97.10, a (redness) and b (yellowness) values of the Hunter scale after the correction was made to a: +0.17 b: +1.99). In addition, the chromaticity was tested using Duncan's multiple range test (p = 0.05). The results are shown in Table 6 below.

The amount of jujube added to the antler extract (%) 0 One 2 3 4 5 L 46.38 0.08 ^c 46.36 ± 0.16 ^c 47.89 + - 0.49 ^b 48.25 ± 0.57 ^b 49.01 ± 0.53 ^a 49.34 ± 0.12 ^a a 1.41 + - 0.14 ^a 1.25 ± 0.03 ^ab 1.07 + - 0.13 ^b 0.76 ± 0.16 ^c 0.72 ± 0.01 ^c 0.48 ± 0.17 ^d b 10.52 ± 0.31 ^a 10.06 ± 0.59 ^a 9.15 ± 0.49 ^b 9.06 ± 0.45 ^bc 8.60 ± 0.26 ^bc 8.34 + - 0.10 ^c

The results of the experiment (Table 6) showed that the L-value of the antler extract was 46.38 ± 0.08, the L value of the antler extract of the jujube with the jujube content of 5% was the highest at 49.34 ± 0.12, And the brightness increased significantly.

a value of 1.00 ± 0.14 was obtained for the antler extract, and a value of the antler juice extract of 5% of the jujube was lowest at 0.48 ± 0.17, and the degree of redness decreased as the proportion of the jujube was increased there was.

b value showed 10.52 ± 0.31, and the b value of the jujube extract with 5% jujube content was the lowest at 8.34 ± 0.10, indicating that the yellow color decreased with increasing jujube content I could.

Experimental Example  6: Sensory evaluation of antler extract

In this experiment, we investigated the sensory evaluation of jujube antler extract according to the amount of jujube.

Sensory evaluation of sensory quality of jujube jujube extracts was carried out by the graduate students of Chungbuk National University. The juvenile jujube extracts were evaluated by 5 point scale method for flavor, flavor, color, (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

flavor incense color Overall flavor Antler extract 1.6 ± 0.9 ^c 1.3 ± 0.9 ^f 1.4 ± 0.6 ^c 1.3 ± 0.6 ^c Jujube extract with 1% jujube 1.6 ± 0.9 ^c 1.4 ± 0.8 ^ef 1.5 ± 0.9 ^c 1.4 ± 0.7 ^c Jujube extract with 2% jujube 2.4 ± 1.0 ^b 1.9 ± 0.9 ^de 2.8 ± 1.0 ^b 2.3 ± 1.0 ^b Jujube extract with 3% jujube 2.8 ± 1.0 ^ab 2.3 ± 1.0 ^cd 2.9 ± 1.1 ^ab 2.8 ± 0.9 ^a Jujube extract with 4% jujube 3.1 ± 1.1 ^a 2.7 ± 1.1 ^bc 3.1 ± 1.1 ^ab 3.2 ± 1.0 ^a 5% of jujube-containing antler extract 2.9 ± 0.9 ^a 2.9 ± 1.2 ^b 3.4 ± 1.2 ^a 3.3 ± 1.1 ^a Jujube extract with 6% jujube 3.1 ± 0.4 ^a 3.1 ± 1.1 ^a 3.2 ± 1.0 ^ab 3.3 ± 1.3 ^a

As a result, the taste, flavor, color and overall flavor score of the jujube antler extract increased as the proportion of jujube was increased. The highest score of taste, aroma, color, and overall flavor was obtained at 6% of jujube, but the flavor and taste of antler was not felt. From the above results, it was confirmed that when 5% of jujube was added, the highest sensory evaluation was shown (Table 7).

Example  2: Manufacture of antler extract with lactic acid fermented jujube

1 ml of the test strain in which the optical density of the 5 kinds of the lactic acid bacteria strains in Table 8 below grown in the sterilized MRS broth was made into sterile saline at 660 nm to 0.4, Were added to each of 400 ml of the jujube-containing antler juice (5%), and the mixture was incubated at 37 ° C for 24 hours to prepare a fermented jujube fermented jujube extract.

Strain Depositor Accession number Lactobacillus acidophilus
( Lactobacillus acidophilus ) KCTC 3164 Lactobacillus brevis
( Lactobacillus brevis ) KCTC 3498 Lactobacillus lactis
( Lactococcus lactis ) KCTC 3926 Streptococcus thermophilus
( Streptococcus thermophilus ) KCTC 3658 Ryukono Stock Methenseeroides
( Leuconostoc mesenteriodes ) KCTC 3733

Experimental Example  7: Selection of lactic acid bacteria strain

In this Experimental Example, the growth rate of the antler extract of fermented jujube fermented jujube prepared in Example 2 over time was confirmed.

The degree of proliferation of the bacteria was measured using a spectrophotometer (UV-1650PC, Shimadzu, Kyoto, Japan) at an interval of 4 hours at 660 nm for 24 hours while measuring the OD value.

As a result, Lactococcus lactis showed a rapid increase in viable cell counts after 4 hours, and there was no significant difference in viable cell counts up to 24 hours. Also, Streptococcus thermophilus gradually increased the number of viable cells from 8 hours to 16 hours, but did not show any significant difference in viable cell count until 24 hours. Also, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) increased rapidly from 8 hrs to 20 hrs, but did not show any significant difference in viable counts until 24 hrs. Lactobacillus < RTI ID = 0.0 > acidophilus) and Bacillus brevis (Lactobacillus Brevis) has not increased after a slight increase and showed a curve, the growth curve for up to 8 hours. From the above results, Lactococcus lactis lactis), Streptococcus's Summer filler (Streptococcus thermophilus and Leuconostoc mesenteroides were found to be suitable as lactic acid fermentation strains of the antler juice-containing antler extract (Fig. 10).

Experimental Example  8: Antioxidant capacity analysis of antler extract of lactic acid fermented jujube

In this experiment, antioxidative capacity of the fermented jujube fermented jujube extract was investigated by measuring total polyphenol content, DPPH radical scavenging activity and ABTS radical scavenging activity.

Experimental method was the same as the Experimental Example 1-1 to 1-3, Example 2, a Lactococcus lactis (Lactococcus lactis) prepared in Streptococcus Summer pillar's (Streptococcus thermophilus , and Leuconostoc mesenteroides , respectively, were used as samples. In addition, the preferred way to Lactococcus lactis (Lactococcus lactis) was added to the jujube antler extract, fermented with Lactococcus lactis (Lactococcus lactis), to, Streptococcus Summer pillar's (Streptococcus thermophilus) that the addition of jujube antler extract fermented with "Streptococcus Summer pillar's (Streptococcus thermophilus) ", the flow Pocono stock mesen teroyi des (Leuconostoc mesenteroides) was added jujube antler extract fermented with" flow Pocono stock mesen teroyi des (Leuconostoc mesenteroides ) '.

The experimental results of the total polyphenol content, Lactococcus lactis were the polyphenol content is increased from 8 hours to 16 hours for (Lactococcus lactis), Streptococcus's Summer filler (Streptococcus thermophilus ) increased polyphenol contents from 8 hours to 20 hours, and Leuconostoc mesenteroides ) increased polyphenol contents from 12 hours to 20 hours. Lactococcus lactis was found to have a polyphenol content of 0.585 mg / ml in the jujube extract before fermentation, 0.790 mg / ml , Streptococcus thermophilus ) 0.779 mg / ml, leuconostoc mesenteroides ( Leuconostoc mesenteroides ) And 0.829 mg / ㎖, respectively. In particular, Leuconostoc mesenteroides showed the highest level of polyphenol content (FIG. 11).

DPPH radical scavenging test results, Lactococcus lactis (Lactococcus lactis) were free-radical scavenging activity increased from 4 hours to 8 hours, Streptococcus's Summer filler (Streptococcus Thermophilus ) increased free radical scavenging ability from 4 hours to 16 hours, and Leuconostoc mesenteroides ) increased free radical scavenging ability from 4 hours to 20 hours. The free radical scavenging activity of the jujube extract before fermentation was 0.250 mg AA eq mg / ml, while that of Lactococcus lactis lactis ) 0.272 AA eq mg / ml , Streptococcus thermophilus ) 0.269 AA eq mg / ml, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) 0.277 AA eq mg / ㎖, indicating that free radical scavenging activity was increased. In particular, Leuconostoc mesenteroides showed the highest level of free radical scavenging activity (Fig. 12).

The experimental results of the ABTS radical scavenging activity, Lactococcus lactis (Lactococcus lactis) were free-radical scavenging activity increased from 4 hours to 24 hours, Streptococcus's Summer filler (Streptococcus Thermophilus ) increased free radical scavenging ability from 4 hours to 16 hours. Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) increased free radical scavenging ability from 4 hours to 24 hours. The free radical scavenging activity of the jujube extract was 0.260 mg AA eq mg / ㎖, while Lactococcus lactis 0.281 AA eq mg / ml , Streptococcus thermophilus ) 0.296 AA eq mg / ml, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) 0.316 AA eq mg / ml all Free radical scavenging ability was increased. In particular, leuconostoc mesenteroides ( Leuconostoc mesenteroides ) showed the highest level of free radical scavenging activity (FIG. 13).

Experimental Example  9: Sugar analysis of antler extract added with lactic acid fermented jujube

In this experiment, the sugar content of the fermented jujube fermented antler extract of each strain was analyzed.

The experimental method was the same as that of Experimental Example 3, and the Lactococcus lactis prepared in Example 2 lactis ), Streptococcus thermophilus , Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) were used as samples.

Experimental results showed that each of the fermented jujube fermented jujube extracts contained fructose, glucose and sucrose. Since the initial 0 hour, Lactococcus lactis ), Streptococcus thermophilus ), The contents of fructose and sucrose were not significantly changed in all of the Leuconostoc mesenteroides until 24 hours, and the content of glucose was significantly decreased in the leuconostoc mesenteroides . From the above results, Lactococcus lactis , Streptococcus thermophilus ), It was confirmed that Leuconostoc mesenteroides was grown in the antler juice-containing antler extract using glucose (Fig. 14).

Experimental Example  10: Fermented lactic acid bacteria jujube extract containing jujube pH  And pH measurement

In this experiment, the pH and acidity of the antler extract of fermented jujube Respectively.

The experimental method was the same as that of Experimental Example 4, and the Lactococcus lactis prepared in Example 2 lactis ), Streptococcus thermophilus , Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) were used as samples. In addition, the acidity was tested using the experimental method described in the Food Code.

As a result of pH measurement, the pH of Lactococcus lactis gradually decreased until 24 hours from the beginning, and Streptococcus thermophilus showed no significant difference in pH until 12 hours. The pH was significantly decreased. The pH of Leuconostoc mesenteroides decreased from the beginning to 12 hours, but there was no significant change in pH afterwards. Lactococcus lactis was found to have a pH of 6.01, while the jujube extract with jujube before fermentation had a pH of 6.01 pH 4.92 , Streptococcus thermophilus ) pH 5.32, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) It was confirmed that the pH was lowered to pH 3.99. In particular, leuconostoc mesenteroides ( Leuconostoc mesenteroides ) showed the lowest pH at pH 3.99 (Fig. 15).

PH measurement, Lactococcus lactis (Lactococcus lactis) were increased up to 24 hours from the initial acidity, Streptococcus's Summer filler (Streptococcus thermophilus ) increased from 4 hours to 24 hours, and Leuconostoc mesenteroides ) increased from 8 hours to 24 hours. Lactococcus lactis was found to have an acidity of 0.22%, while the jujube extract containing jujube before fermentation was 0.22% 0.59% , Streptococcus thermophilus 0.33%, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) And 0.43%, respectively. In particular, Lactococcus lactis showed the highest acidity at 0.59% (Fig. 16).

Experimental Example  11: Analysis of color of antler extract added with lactic acid fermented jujube

In this experiment, we tried to analyze the color of the antler extract of lactic acid fermented jujube.

The experimental method was the same as in Experimental Example 5, except that Lactococcus lactis prepared in Example 2, Streptococcus thermophilus , Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) were used as samples. The results are shown in Table 9 below.

As a result of the experiment, it was found that the L - value was 49.34 ± 0.12 for the jujube extract and the Lactococcus lactis for the jujube fermented before fermentation 47.36 + 0.06 , Streptococcus thermophilus 47.71 + 0.07, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) 46.23 ± 0.54. As the lactic acid fermentation progressed, the brightness of the fermented jujube fermented jujube extract decreased.

a value of 0.48 ± 0.17, and Lactococcus lactis in the jujube extract before fermentation, 0.64 ± 0.07, Streptococcus thermophilus ) was 0.60 ± 0.09, Leuconostoc mesenteroides ) showed 1.04 ± 0.18, indicating that Lactococcus lactis and Streptococcus thermophilus has a decreased red color as the fermentation of lactic acid bacteria progresses, and Leuconostoc thermophilus mesenteroides ) showed an increase in red color.

b value, the jujube extract with jujube before fermentation was 8.34 ± 1.0, Lactococcus lactis lactis ) 8.66 ± 0.34 , Streptococcus thermophilus ) 9.26 + -0.31, Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) 8.87 ± 0.31. As the fermentation of lactic acid bacteria progressed, the yellow color of the fermented jujube fermented jujube extract increased.

Experimental Example  12: Sensory evaluation of antler extract added with lactic acid fermented jujube

In this experiment, we tried to evaluate the sensory evaluation of the antler extract of lactic acid fermented jujube.

The evaluation method was the same as in Experimental Example 6, except that the antler extract, the antler extract with 5% of jujube and the lactococcus lactis prepared in Example 2 lactis ), Streptococcus thermophilus ), Leuconostoc mesenteroides ( Leuconostoc mesenteroides ) were used as samples.

flavor incense color Overall flavor Antler extract 1.5 ± 0.6 ^b 1.6 ± 0.7 ^f 1.7 ± 0.9 ^c 1.4 ± 0.5 ^b 5% of jujube-containing antler extract 2.6 ± 1.1 ^a 2.1 ± 0.9 ^abc 2.1 ± 1.0 ^bc 2.3 ± 1.1 ^a Lactococcus lactis
( Lactococcus lactis ) 2.1 ± 1.1 ^ab 2.3 ± 1.1 ^ab 3.2 ± 1.0 ^a 2.5 ± 1.1 ^a Streptococcus thermophilus
( Streptococcus thermophilus ) 2.6 ± 1.0 ^a 2.5 ± 1.1 ^a 3.1 ± 0.7 ^a 2.8 ± 0.8 ^a Ryukono Stock Methenseeroides
( Leuconostoc mesenteroides ) 2.5 ± 1.1 ^a 1.8 ± 0.7 ^bc 2.7 ± 1.0 ^ab 2.5 ± 1.9 ^a

As a result, the antler extract had the lowest score in taste, flavor, color, and overall flavor. In addition, Streptococcus thermophilus The highest score in taste, flavor and overall flavor was obtained, and Lactococcus lactis received the highest score in color. From the above results, Streptococcus thermophilus , which received the highest score in taste, flavor and overall flavor, was found to be the most sensory most suitable for the fermented jujube fermented jujube extract-containing extracts (Table 10).

Claims (2)

(A) adding 5 to 10 times of water to the antler, adding 1 to 7% of jujube to the weight of the antler and then extracting it at 90 to 110 ° C for 9 to 11 hours;
After step (A), lactic acid bacteria of any one of Lactococcus lactis , Streptococcus thermophilus or Leuconostoc mesenteroides are inoculated and cultured at 35 to 37 ° C for 20 (B) fermenting the fermented beverage for about 25 hours. The method for producing fermented beverages of lactic acid bacteria using jujube and deer antler extracts. delete

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