KR101650255B1 - persimmon beverage product fortified polyphenol ingredient and preparation method thereof - Google Patents
persimmon beverage product fortified polyphenol ingredient and preparation method thereof Download PDFInfo
- Publication number
- KR101650255B1 KR101650255B1 KR1020140180696A KR20140180696A KR101650255B1 KR 101650255 B1 KR101650255 B1 KR 101650255B1 KR 1020140180696 A KR1020140180696 A KR 1020140180696A KR 20140180696 A KR20140180696 A KR 20140180696A KR 101650255 B1 KR101650255 B1 KR 101650255B1
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- present
- fermented
- drinks
- beverage
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
Abstract
본 발명은 폴리페놀 함량이 증가된 감음료 식품조성물 및 그 제조방법에 관한 것으로 감 파쇄액에 유산균을 접종하여 1차 발효하고 홍국균의 종균배양액을 접종하여 2차 발효한 다음 착즙, 여과하고 감압농축하여 감음료를 제조하는 단계와; 상기 단계에서 제조한 감음료의 특성, 폴리페놀함량 및 항산화능을 확인하고 평가한 결과 폴리페놀 함량이 증가된 감음료 식품조성물 및 그 제조방법을 제공하는 효과가 있을 뿐만 아니라, 감음료에 유산균 함량을 높이고 폴리페놀 함량을 향상시켜 기능적, 품질측면에서 우수한 감음료 식품조성물을 제공할 수 있는 효과가 있으므로 감의 이용도를 극대화 할 수 있는 뛰어난 효과가 있다.The present invention relates to a reduced-beverage food composition having an increased polyphenol content and a method for producing the same. The present invention relates to a method for preparing a fermented beverage food composition comprising fermenting lactic acid bacteria in a fermentation broth, first fermenting the fermented broth, Thereby producing a persimmon beverage; As a result of confirming and evaluating the properties, the polyphenol content and the antioxidative ability of the persimmon drinks prepared in the above step, the composition of the persimmon drinks having an increased content of polyphenols and the preparation method thereof, And the content of polyphenol is improved to provide a functional food and a food composition having superior quality in terms of quality, so that there is an excellent effect of maximizing the utilization of persimmon.
Description
본 발명은 폴리페놀 성분 함량이 강화된 감음료 및 그 제조방법에 관한 것이다.
The present invention relates to a persimmon beverage having enhanced polyphenol component content and a process for producing the same.
감(Diospyros kaki Thunb. Gojongsi)은 동양권의 특산물로서 식용으로 사용되는 감은 한국, 일본, 중국 등 동북아시아에 제한되어있다. 감나무는 낙엽활엽교목으로 단감은 비교적 따뜻한 이남 지역지역에서 재배되고(동창옥, 과일사랑, 전북교과서, 14-167, 2001) 특히 논산 양촌은 통풍이 잘되고 산으로 둘러싸여 먼지가 날리지 않는 깨끗한 곳으로 감을 재배하기 좋은 지역이며 양촌의 감나무들은 수령이 최소 30년 이상 된 고목들이다. 아울러 양촌은 북서계절풍이 강해 자연 천일건조로 곶감을 만들고 있으며 양촌의 두리감은 당도, 비타민 C와 카로티노이드, 탄닌 성분이 높아 항산화 능력이 뛰어나 건강에 매우 유익한 과일이다. Diospyros kaki Thunb. Gojongsi is a special product of the oriental region. It is restricted to Northeast Asia such as Korea, Japan, and China. The persimmon tree is a deciduous broad-leaved arboreous tree, and persimmon leaves are cultivated in a relatively warm region of the south (Dongchang-oh, Fruit Love, Jeonbuk textbook, 14-167, 2001). Nonsan villages in particular are well ventilated and surrounded by mountains, It is a good area to cultivate, and the persimmon trees of the villages are aged at least 30 years old. In addition, the two villages have a strong northwestern monsoon, making dried persimmon with natural sunlight, and the persimmon in the villages is highly beneficial to health because of its high antioxidant ability, high sugar content, high vitamin C, carotenoid and tannin content.
최근 국민 생활수준의 향상과 더불어 건강에 유익한 식생활을 지향하며 천연식품을 선호하고 웰빙식품 등 식품선택이 안전성을 우선한 고품질식품에 관심이 높아지고 있다. 이러한 경향에 따라 소비자들의 주류의 선택도 고도(高度) 알코올에서 저도(低度) 알코올 소비로 변화되고 있으며 건강과 관련된 주류의 소비가 증가하고 있다. 한편, 감에 대한 음료으로는 곶감, 식초, 음료 등이 시중에서 판매되고 있으며 본 발명자는 양촌지역의 특산품인 감을 이용하여 독특한 향과 맛을 가진 감와인을 개발한 바 있다. 그러나 감와인에 대한 축적된 기술과 품질이나 기능성 성분 및 관련 효능이 미흡하기 때문에 감와인 산업의 발전과 대량소비를 위해서 지속적인 품질 개선과 그 효능에 대한 과학적 평가가 필요하였다.In recent years, with the improvement of the standard of living of the people, there has been an increasing interest in high-quality foods that prefer natural foods and prefer food safety such as well-being foods. With this trend, consumers' choice of alcohol is changing from high (high) alcohol consumption to low (low) alcohol consumption, and consumption of alcohol related to health is increasing. On the other hand, persimmon, vinegar, and beverages are sold on the market as drinks for persimmons, and the present inventor has developed a persimmon having a unique flavor and taste by using a sense of specialty in Yangchon area. However, due to the lack of accumulated technology, quality, functional ingredients and related efficacy for Gwawain, continuous improvement of quality and scientific evaluation of its efficacy were needed for development and mass consumption of Gwawain industry.
홍국은 중국에서 예로부터 양조 원료로 사용됐고 중국 고대 의약서에는 약재로 등재될 만큼 건강에 유익한 누룩으로 평가되어 왔다. 또한, 중국 한나라의 황제 유방이 처음 황실 음식으로 채택하여 혈행을 개선시키는 한약재로 사용하였고 조선 중기 중국 사신에 의해 우리나라에 전래되어 산후 어혈 해소제로 사용되었다. '본초강목(本草綱目)'에는 '소화를 돕고 피를 소생케하며, 비장을 강하게 하고 위를 조절하며, 여인의 피를 소생케하여 부인병을 고친다.' 고 기록되어 있고, '동의보감(東毅寶鑑)'에는 '홍국은 피를 잘 돌게 하고 음식이 소화되게 하며 이질을 멎게 하는 신국' 이라고 기술되어 있다. 홍국은 식품의약안전청에 건강기능식품으로 등록되어있으며, 그 효능이 과학적으로 입증되어 미국에서는 의약품으로도 판매되고 있다(Bau, Y.S et.al., Zinc effects on growth, pigmentation and antibacterial activity of Manascus purpureus, Physiologia Plantrumpol, 46:63, 1979). 최근까지 연구된 홍국의 효능은 혈압강하, 향균, 항암, 항산화 기능, 혈당강하 작용이 있는 것으로 입증되었고 특히, 홍국균이 생성하는 "모나콜린-K (Monakolin-K)"는 혈중 콜레스테롤 함량을 낮추는데 큰 효과가 있는 것으로 나타났다. Hongkuk has been regarded as a beneficial nutrient for health since it has been used as raw material for brewing in China since ancient times and it is listed as a medicinal substance in Chinese ancient medicine. Emperor 's breast of Chinese Han was firstly adopted as imperial food and used as herbal medicines to improve blood circulation. It was introduced to Korea by middle Chinese in the mid - Joseon period and used as postpartum hemorrhagic agent. In the 'main course gangmok', 'help digestion, revitalize the blood, strengthen the spleen, regulate the stomach, revive the woman's blood, and repair the gynecological disease.' , And 'Dongbok-bok-eul' describes 'Hongkuk is a new country that makes blood circulate well and digest food and stops heterosis'. Hongkuk is registered as a health functional food in the Korea Food and Drug Administration (KFDA) and its efficacy has been scientifically proven and marketed as a medicine in the US (Bau, YS et al., Zinc effects on growth, pigmentation and antibacterial activity of Manascus purpureus , Physiologia Plantrumpol, 46: 63, 1979). Monkolin-K, produced by Hong Kook-gum, has been shown to lower cholesterol levels in blood, but it has been shown to be effective in reducing blood cholesterol levels. .
유산균(lactic acid bacterium)은 사람이나 동물의 장(腸)과 발효식품 등에서도 쉽게 발견되는 미생물로서 다양한 효능을 가지고 있는 안전한 미생물로(Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res., 26, 95-111). 장내 균총의 안정화, 유해세균의 정착 억제에 따른 부패산물 생성 감소 및 질병 예방, 면역 활성화 작용, 항암작용, 콜레스테롤 저하 등 숙주동물에 많은 도움을 준다. 유산균이 여러 부패성 미생물 및 병원성 미생물에 대하여 생육억제 작용을 갖는 것은 몇 가지 대사적인 특성 때문인데 젖산균은 대사산물로서 항균활성 인자인 organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin 등을 생산하기 때문이다(Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).Lactic acid bacterium is a safe microorganism that can be easily found in the intestines and fermented foods of humans and animals. It is a safe microorganism with various efficacies (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health , Drugs Expt. Clin. Res., 26, 95-111). It is very helpful for host animal such as stabilization of intestinal microflora, reduction of decay product formation due to inhibition of harmful bacteria, prevention of diseases, immune activation, anticancer effect and cholesterol lowering. Lactic acid bacteria have several metabolic characteristics that inhibit the growth of various pathogenic microorganisms and pathogenic microorganisms because lactic acid bacteria produce organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin, etc. as metabolic products (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).
본 발명자가 개발한 감와인 추시는 홍국과 카로테노이드 성분으로부터 옅은 붉은색을 띄며 감 고유의 은은한 향과 입안을 감싸는 독특한 떫은맛을 낸다. 특유의 떫은맛으로 육류와 잘 어울리는 것은 물론, 감타닌인 카테킨 추출물로부터 느껴지는 상큼함이 전이나 나물과도 잘 어울리는 특성을 가지고 있다. 또한 추시의 독특한 떫은맛은 감이 함유하고 있는 탄닌(Tannin)으로부터 나오는데 탄닌은 항산화 작용, 중금속 제거와 해독작용에 탁월한 것으로 잘 알려져 있을 뿐만 아니라, 감의 탄닌 성분은 숙취의 요인인 아세트알데하이드와 결합하여 흡수를 저해하기 때문에, 예로부터 감은 주독을 풀어주는 과일로 알려져 있다.The present inventor has developed a ganpawian follower with a light red color from red ginseng and carotenoids, and has a unique gentle incense and a distinctive glowing flavor that envelops the mouth. It has a distinctive flavor that not only goes well with meat with its pungent flavor, but also the freshness felt from the catechin extract, which is a sensuous tannin, matches well with the whole organs. Tannin is also known to be excellent for antioxidant, heavy metal removal and detoxification, while the tannin component of persimmon is associated with acetaldehyde, a factor of hangover. Since it inhibits absorption, it is known as a fruit that releases the stool from the past.
감음료에 대한 선행기술로는 감과실 증류주 및 그 제조방법이 대한민국 등록특허 10-0353379호에 개시된 바 있고 본 발명자의 모나스커스 퍼프리우스 홍국균주를 이용한 감 과일주 및 그 제조방법이 대한민국 등록특허 10-0781763호에 개시된 바 있다. 또한, 본 발명자의 홍국균주를 이용한 감와인 유래의 항산화 기능성 식품조성물이 대한민국 공개특허10-2013-0017431호에 개시된 바 있다. 그러나 상기문헌 어디에도 감 파쇄액에 유산균을 접종하고 배양하여 pH 및 저장성을 높인 다음 홍국균을 접종하여 배양한 후 농축하여 감음료를 제조함으로써 폴리페놀 함량을 현저히 강화시킨 감음료 및 그 제조방법에 대하여는 개시되거나 암시된 바 없다.
As prior arts for persimmon beverages, Persimmon fruit spirits and manufacturing method thereof are disclosed in Korean Patent No. 10-0353379, and the present inventor's Monas Cuspper Prius spp. 0.0 > 0781763. < / RTI > Further, an antioxidant-functional food composition derived from Ganoderma lucidum using the present inventor's Hongguk-gum was disclosed in Korean Patent Laid-Open Publication No. 10-2013-0017431. However, in the above-mentioned literatures, persimmon beverages in which lactic acid bacteria are inoculated and cultured to increase the pH and shelf life, followed by inoculation with Hong Guk, cultivation, Or implied.
따라서, 본 발명의 목적은 폴리페놀 성분 함량이 강화된 감음료를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a persimmon beverage having enhanced polyphenol component content.
본 발명의 다른 목적은 폴리페놀 성분 함량이 강화된 감음료 및 그 제조방법을 제공하는데 있다.
Another object of the present invention is to provide a persimmon beverage having enhanced polyphenol component content and a process for producing the same.
본 발명의 상기 목적은 유산균의 종균배양액을 감 파쇄액에 접종하여 1차 발효 단계와; 상기 단계에서 얻은 1차 유산균 발효물에 홍국균의 종균배양액을 접종하여 2차 발효하는 단계와; 상기 단계에서 얻은 홍국균 발효물을 착즙, 여과하는 단계와; 상기 단계에서 얻은 감 홍국균 발효물을 감압농축하여 감음료를 제조하는 단계와; 상기 단계에서 제조한 감음료의 특성, 폴리페놀함량 및 항산화능을 확인하고 평가하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a fermented broth comprising the steps of: A step of inoculating a fermentation broth of P. gonorrhoeae into a fermented product of the first lactic acid bacteria obtained in the above step to perform secondary fermentation; A step of extracting and filtering the fermented red ginseng obtained in the above step; Concentrating the fermented ginseng persimmon obtained in the above step under reduced pressure to prepare a persimmon beverage; And confirming and evaluating the characteristics of the persimmon beverage, the polyphenol content, and the antioxidant ability produced in the above step.
본 발명은 폴리페놀 성분 함량이 강화된 감음료 및 그 제조방법을 제공하는 효과가 있을 뿐만 아니라, 감음료에 유산균을 첨가 발효하여 폴리페놀 함량을 증대시켜 기능적, 품질측면에서 우수한 감음료을 제공할 수 있는 효과가 있을 뿐 아니라 풍미가 우수한 감음료을 제공할 수 있으므로 감의 이용도를 극대화 할 수 있는 뛰어난 효과가 있다.
The present invention provides a persimmon drink having enhanced polyphenol component content and a process for producing the same, as well as providing a persimmon drink superior in terms of function and quality by increasing the content of polyphenol by adding fermented lactic acid bacteria to persimmon drinks And it is possible to provide a persimmon drink having excellent flavor, so that there is an excellent effect of maximizing the utilization of persimmon.
도 1은 본 발명 실시예에 따른 감음료의 제조공정을 나타낸 다이어그램이다.FIG. 1 is a diagram showing a manufacturing process of a persimmon drink according to an embodiment of the present invention.
본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 본 발명 감음료의 제조<Example 1> Production of persimmon drinks of the present invention
본 발명의 감음료를 제조하기 위하여 모나스커스 퍼프리우스(KCCM 60170) 홍국균주를 PDB 배지에 접종하고 30℃에서 24시간 배양하여 홍국균이 1×107cell/mL 되도록 전배양하였다. 이와 별도로 락토바실러스 아시도필루스(KCTC 3145) 유산균주는 MRS 배지에 접종하고 35℃에서 24시간 배양하여 유산균이 1×106cell/mL 되도록 전배양하였다.In order to prepare the persimmon beverage of the present invention, Monacus corpus Prius (KCCM 60170) was inoculated on PDB medium and cultured at 30 ° C for 24 hours to pre-cultivate Hongkuk as 1 × 10 7 cells / mL. Separately, Lactobacillus acidophilus (KCTC 3145) lactic acid bacteria were inoculated on MRS medium and cultured at 35 ° C for 24 hours to pre-culture lactic acid bacteria to 1 × 10 6 cells / mL.
낙과 또는 연시(무른감)를 선별하여 파쇄한 감 파쇄액을 90℃에서 10분간 살균하고 살균한 감 파쇄액 총중량대비 3중량%의 락토바실러스 아시도필루스(KCTC 3145) 유산균주 전배양액을 접종하여 35℃에서 pH를 3.6까지 1차 발효하였다. 상기 단계에서 제조한 1차 유산균 감 발효물에 총중량대비 3중량%의 홍국균 전배양액을 접종하고 26℃에서 6일간 2차 발효한 다음 착즙 여과한 후 2배로 감압농축하여 폴리페놀 함량이 증가된 감음료를 제조하였다.
Lactobacillus acidophilus (KCTC 3145) pre-culture medium was inoculated at 3 wt% of the total weight of the pulverized liquid, which was sterilized and sterilized at 90 ° C for 10 minutes. And the primary fermentation was carried out at 35 DEG C to pH 3.6. The fermented product of the primary lactic acid bacteria prepared in the above step was inoculated with 3% by weight of the pre-culture broth of Pseudomonas aeruginosa against the total weight, and then fermented at 26 DEG C for 6 days. Then, the fermented product was juice filtered and concentrated under reduced pressure twice, A beverage was prepared.
<실험예 1> 본 발명 감음료의 총 폴리페놀 함량 측정<Experimental Example 1> Measurement of total polyphenol content of persimmon drinks of the present invention
본 발명 본 발명 실시예 1에서 제조한 감음료의 주요 폴리페놀 성분 분석을 위하여 본 발명 감음료 시료와 K사의 단감쥬스를 0.45 ㎛ membrane filter를 사용하여 여과한 후 HPLC(Jasco, Japan)로 분석하였다. 분석용 column으로는 SunFireTM-C18 (4.6×250 mm)를 사용하였고, Jasco MD-2010 Plus detector(Jasco, Japan)를 이용하여 UV 280 nm에서 분석하였다. Oven의 온도는 35℃였으며 사용된 용매는 A: 2% acetic acid in Water, B: 0.5% acetic acid in acetonitrile : water = 50:50이었고, injection volume 20 ㎕, flow rate는 0.8 mL/min이었다.In order to analyze the main polyphenol component of the persimmon beverage prepared in Example 1 of the present invention, the persimmon beverage sample of the present invention and persimmon juice of K company were filtered using a 0.45 쨉 m membrane filter and analyzed by HPLC (Jasco, Japan) . SunFire ™ -C18 (4.6 × 250 mm) was used as the analytical column and analyzed at 280 nm using a Jasco MD-2010 Plus detector (Jasco, Japan). The temperature of the oven was 35 ° C. The solvent used was A: 2% acetic acid in Water, B: 0.5% acetic acid in acetonitrile: water = 50:50, injection volume 20 μl and flow rate 0.8 mL / min.
감음료의 주요 폴리페놀 성분은 [표 1]에 나타낸 바와 같이 시판 단감쥬스에 비해 폴리페놀 성분의 대부분을 차지하는 gallic acid가 2배 이상 증가되는 것을 확인할 수 있었으며, 특히 catechin은 10배 이상 epicatechin이 2배 이상 증가된 것으로 검출되었다.
As shown in Table 1, the main polyphenol component of persimmon beverages was found to be more than twice as much as gallic acid, which occupies most of the polyphenol component compared to commercial persimmon juice. Particularly, catechin is more than 10 times epicatechin 2 Times more than that of the control group.
Ingredients
<실험예 2> 본 발명 감음료의 미생물 검사<Experimental Example 2> Microorganism test of persimmon drinks of the present invention
본 발명 상기 실시예 1에서 제조한 감음료와 K사의 단감쥬스 1 mL를 취하여 멸균생리식염수를 이용한 10배 희석법으로 희석하고 일반세균은 건조필름배지(Petri film, 3M, USA)에 도말하고 유산균은 BCP첨가 평판측정용 한천배지에 도말한 후 37℃에서 배양한 다음 나타난 colony를 계수하여 CFU/mL로 나타내었다.1 mL of persimmon beverage and K-company persimmon juice prepared in Example 1 of the present invention were diluted by a 10-fold dilution method using sterilized physiological saline, general bacteria were spread on a dry film medium (Petri film, 3M, USA) After plating on agar medium for BCP supplemented plate, cultured at 37 ℃, counted colony was expressed as CFU / mL.
실험결과, [표 2]에 나타낸 바와 같이 일반세균은 시중에서 판매되는 K사의 단감쥬스 보다 본 발명 감음료가 20배 적게 측정되었으며 유산균은 본 발명 감음료가 4만배 이상 증가된 것을 확인하였다.
As a result of the experiment, as shown in [Table 2], the persimmon beverage of the present invention was measured 20 times less than the persimmon juice of K company sold in the market, and the lactic acid bacteria increased the persimmon beverage of the present invention by 40,000 times or more.
Strain
<실험예 3> 본 발명 감음료의 저장기간에 따른 일반세균수 검사<Experimental Example 3> Examination of general bacteria count according to storage period of persimmon drinks of the present invention
저장기간에 따른 일반세균수 검사는 본 발명 실험예 2와 동일하게 실시하였다.The general bacterial count test according to the storage period was carried out in the same manner as Experimental Example 2 of the present invention.
실험결과, [표 3]에 나타낸 바와 같이 본 발명 감음료가 저장기간에 따른 일반세균수가 시중에서 판매되는 K사의 단감쥬스 보다 낮아 저장성이 높아진 것을 확인하였다.
As shown in [Table 3], it was confirmed that the storage capacity of the persimmon beverage according to the present invention was lower than that of the persimmon juice of K company sold in the market.
<비교예 1> 본 발명 감음료의 총 폴리페놀 함량 측정≪ Comparative Example 1 > Measurement of total polyphenol content of persimmon drinks of the present invention
본 발명자들의 공개특허 10-2013-0017431호와 동일하게 제조한 감와인과 본 발명 감음료를 각각 시험관에 0.2 mL 넣고 Foiln-ciocalteu's phenal reagent 0.2 mL, 증류수 2 mL를 첨가하여 3분간 실온에 반응시킨뒤 Na2CO3 포화용액 0.4 mL 가하여 혼합하고 증류수 1.2mL를 첨가한 다음 실온에서 1시간 반응시켜 725nm에서 흡광도로 측정하였다. 이때, tannic acid를 표준물질로 사용하였다.0.2 mL of the Gamabagain and the inventive persimmon beverage prepared in the same manner as disclosed in the present inventors' Patent Publication No. 10-2013-0017431 was added to each tube, and 0.2 mL of Foiln-ciocalteu's phenal reagent and 2 mL of distilled water were added thereto, followed by reaction at room temperature for 3 minutes 0.4 mL of saturated Na 2 CO 3 solution was added, and 1.2 mL of distilled water was added thereto. The mixture was reacted at room temperature for 1 hour, and the absorbance was measured at 725 nm. At this time, tannic acid was used as a standard material.
실험결과, [표 4]에 나타낸 바와 같이 본 발명 감음료가 본 발명자들의 기존 감와인에 비해 2배 이상 높은 것을 확인하였다.
As a result of the experiment, as shown in Table 4, it was confirmed that the inventive persimmon beverage was twice or more higher than that of the present inventors.
<비교예 2> 본 발명 감음료의 미생물 검사≪ Comparative Example 2 > Microorganism test of persimmon drinks of the present invention
미생물 검사는 본 발명 실험예 2와 동일한 방법으로 진행하였다.The microorganism test was carried out in the same manner as Experimental Example 2 of the present invention.
실험결과, [표 5]에 나타낸 바와 같이 본 발명 감음료가 본 발명자들의 기존 감와인에 비해 일반세균수는 낮았고 유산균수는 높은 것을 확인하였다.
As a result of the experiment, as shown in Table 5, it was confirmed that the persimmon drinks of the present invention had a lower number of general bacteria and a higher number of lactic acid bacteria than those of the present inventors.
Strain
<비교예 3> 본 발명 감음료의 저장기간에 따른 일반세균수 검사≪ Comparative Example 3 > The number of general bacterial counts
저장기간에 따른 일반세균수 검사는 본 발명 실험예 2와 동일하게 실시하였다.The general bacterial count test according to the storage period was carried out in the same manner as Experimental Example 2 of the present invention.
실험결과, [표 6]에 나타낸 바와 같이 본 발명 감음료가 저장기간에 따른 일반세균수가 본 발명자들의 기존 감와인 보다 낮아 저장성이 높아진 것을 확인하였다.
As a result of the experiment, as shown in Table 6, it was confirmed that the storage capacity of the persimmon drinks according to the present invention was lower than that of the present invention.
<실시예 2> 본 발명 감음료의 농축 및 동결건조≪ Example 2 > Concentrated and freeze-dried
감음료 1리터를 Evaporator 40℃조건에서 감압 농축하여 알코올을 증발시켰다. 상기 단계에서 제조한 농축을 -40℃에서 동결건조하여 파우더(68 g/liter)형태로 만든 후 본 발명 항산화 실험 공시재료로 사용하였다.One liter of persimmon drinks were evaporated under reduced pressure at 40 ° C under an evaporator to evaporate the alcohol. The concentrate prepared in the above step was lyophilized at -40 ° C to obtain a powder (68 g / liter) and used as a material for the antioxidant test of the present invention.
상기 파우더는 다양한 제형을 위하여 식품공전에서 허용가능한 부형제와 혼합하여 시럽(Syrup)제품을 제조하거나, 타정하여 정(tablet)제품화 또는 식용가능한 캡슐에 넣어 캡슐제품화하여 건강보조식품으로 할 수 있다.
The powder may be made into a health supplement as a capsule product by preparing a syrup product by mixing with an acceptable excipient for food preparation for various formulations or by tableting it into a product which can be tableted or encapsulated in an edible capsule.
<비교예 4> 본 발명 감음료의 DPPH radical 소거능 측정<Comparative Example 4> Measurement of DPPH radical scavenging ability of persimmon drinks of the present invention
본 발명자들의 기존 감와인과 본 발명 감음료를 각각 DPPH용액(5 mg/100 ml methanol)을 동량으로 혼합한 다음 20분간 반응 시킨 후 525 nm에서 흡광도를 조사하였다. 결과 값은 [수학식 1]에 따라 구하였다.
The present inventors' gawine and the inventive persimmon beverage were mixed in the same amount of DPPH solution (5 mg / 100 ml methanol), and reacted for 20 minutes. Then, the absorbance was examined at 525 nm. The resultant value was obtained according to the following equation (1).
Asample : 시료 첨가 well의 흡광도(525 nm)A sample : absorbance of sample addition well (525 nm)
Ablank : 증류수 첨가 well의 흡광도(525 nm)
A blank : absorbance of distilled water addition well (525 nm)
실험결과, [표 7]에서 보는 바와 같이 본 발명자들의 기존 감와인은 0.065 μL에서 30%의 라디칼 소거능 활성을 나타내었고 본 발명 감음료는 66% 활성을 나타내었다.
As a result of the experiment, as shown in [Table 7], the present gawwine showed a radical scavenging activity of 30% at 0.065 μL, and the inventive persimmon beverage showed 66% activity.
0.065μLInventive Inventive Drink
0.065 μL
본 발명은 폐기되는 떫은 감 또는 연시의 파쇄액(펄프)을 재활용할 뿐만 아니라 기존 발명에 유산균 발효와 농축하는 단계를 추가하여 총 폴리페놀 함량이 높아 항산화 활성이 2배 이상 뛰어난 음료 식품조성물을 제공하는 효과가 있으므로 식품가공산업상 매우 유용한 발명인 것이다.The present invention not only recycles pulverized persimmon or pulverized pulp (pulp) to be discarded, but also adds a step of fermenting and concentrating the lactic acid bacteria to the existing invention, thereby providing a beverage food composition having a high total polyphenol content and having an antioxidative activity twice or more It is a very useful invention in the food processing industry.
Claims (2)
(KCTC 3145) lactic acid bacteria pre-culture broth was inoculated at 3% by weight based on the total weight of the sensory-rinse solution sterilized by sterilization at high temperature, and then primary fermentation was carried out at 35 ° C to pH 3.6. The fermented milk was fermented at 26 ° C inoculated with 3% by weight of Monacs cuffer Prius (KCCM 60170) pre-fermented broth culture with respect to the total weight of the fermented lactic acid bacteria fermented product, ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140180696A KR101650255B1 (en) | 2014-12-15 | 2014-12-15 | persimmon beverage product fortified polyphenol ingredient and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140180696A KR101650255B1 (en) | 2014-12-15 | 2014-12-15 | persimmon beverage product fortified polyphenol ingredient and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20160072707A KR20160072707A (en) | 2016-06-23 |
| KR101650255B1 true KR101650255B1 (en) | 2016-08-22 |
Family
ID=56353367
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140180696A KR101650255B1 (en) | 2014-12-15 | 2014-12-15 | persimmon beverage product fortified polyphenol ingredient and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101650255B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102328274B1 (en) * | 2019-10-11 | 2021-11-17 | 서종석 | Fermented Persimmon Extract for Anti-obesity and preparation menthod of the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781763B1 (en) | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130017431A (en) * | 2011-08-10 | 2013-02-20 | 양촌감 영농조합법인 | An antioxidantive composition of persimmom wine powder using monascus purpureus spp. strain |
| KR20140105654A (en) * | 2013-02-22 | 2014-09-02 | 안동과학대학교 산학협력단 | A comprising an extracts of fermented Dioscorea batatas Dence containing high GABA content and showing anti-oxidative and anti-hypertensive activity |
-
2014
- 2014-12-15 KR KR1020140180696A patent/KR101650255B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100781763B1 (en) | 2006-07-21 | 2007-12-04 | 서종석 | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160072707A (en) | 2016-06-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kumar et al. | Kombucha: Technology, microbiology, production, composition and therapeutic value | |
| El-Hadary et al. | Comparative effects of hibiscus leaves and potato peel extracts on characteristics of fermented orange juice | |
| KR101467837B1 (en) | Manufacturing method of fermented red ginseng extract with enhanced ginsenosides Rg3 and antioxidant activity | |
| CN104982928B (en) | A kind of japanese yew fruit health care ferment and preparation method thereof | |
| KR101365917B1 (en) | Making method for fermentation beverage of rubus coreanus | |
| Jayabalan et al. | Kombucha as a functional beverage | |
| KR102386296B1 (en) | Complex-fermented composition of Fabaton soybean leaves and Schisandra chinensis having enhanced anti-diabetic and anti-obesity effects and preparation method thereof | |
| CN110283749A (en) | One plant of lactobacillus plantarum P-01 separated and its application | |
| KR102214532B1 (en) | health food composition using pomegranate fermented by lactic acid bacteria and manufacturing method thereof | |
| KR101799424B1 (en) | Astragalus membranaceus Fermentation product and its manufacturing method | |
| CN106085788B (en) | Ginseng and medlar vinegar and preparation method and application thereof | |
| Liu et al. | Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials | |
| KR101276789B1 (en) | Fermented oil and a health functional food comprising the same | |
| JP4119656B2 (en) | Antioxidant | |
| KR20180028431A (en) | Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same | |
| KR102133721B1 (en) | functional food composition for antioxidant effect comprising fermented permission leaf | |
| Trivedi et al. | Production of a herbal wine from Aloe vera gel and evaluation of its effect against common food borne pathogens and probiotics | |
| KR20160090936A (en) | A method for manufacturing fermented composition comprising red gingseng and rubus coreanus and the fermented composition by the method | |
| KR102050663B1 (en) | Manufacturing method of makgeolli containing cockscomb extract | |
| KR101650255B1 (en) | persimmon beverage product fortified polyphenol ingredient and preparation method thereof | |
| KR20150014014A (en) | Fermented mulberry composition with antioxidant activity and method of preparing the same | |
| KR101814941B1 (en) | Food composition for anti-oxidation comprising cockscomb flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof | |
| KR20200066985A (en) | Method for Preparing Milktea-Yogurt Enhancing Antioxidation Function | |
| KR20170085830A (en) | Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same | |
| KR20200094528A (en) | Healthful mixed tea development using fermented herbs, fruits and shiitake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E90F | Notification of reason for final refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20190611 Year of fee payment: 4 |
|
| R401 | Registration of restoration |