KR101697107B1 - Method for Preparing of Beverage Fermented by Lactic Acid Bacteria using Grain Syrup and Beverage Fermented by Lactic Acid Bacteria thereof - Google Patents

Method for Preparing of Beverage Fermented by Lactic Acid Bacteria using Grain Syrup and Beverage Fermented by Lactic Acid Bacteria thereof Download PDF

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KR101697107B1
KR101697107B1 KR1020150086493A KR20150086493A KR101697107B1 KR 101697107 B1 KR101697107 B1 KR 101697107B1 KR 1020150086493 A KR1020150086493 A KR 1020150086493A KR 20150086493 A KR20150086493 A KR 20150086493A KR 101697107 B1 KR101697107 B1 KR 101697107B1
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lactic acid
weight
functional
acid bacteria
fermented
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KR20160150148A (en
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차원성
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농업회사법인 천삼다초(주)
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

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

Abstract

The present invention relates to a fermented beverage of lactic acid bacteria produced by fermenting a fermented beverage comprising the following steps: (a) washing and soaking the fermented rice, Thereby producing a wet rice flour; (b) washing the functional crops, drying and then hot water extraction to produce a functional crop extract; (c) adding a liquefying enzyme to water, liquefying the rice flour prepared in step (a) at 93 to 98 ° C, and adding the functional crop extract prepared in step (b) to prepare a liquefied mixture; (d) saccharifying the liquefied mixture prepared in the previous step by adding maltose; (e) filtering the saccharified solution obtained in the previous step, and then adding fermented lactic acid bacteria to the filtrate; (f) The fermentation liquid obtained in the previous step is aged at 4 to 6 ° C for 40 to 60 hours at low temperature.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented beverage of lactic acid bacteria and a method of preparing the fermented beverage of lactic acid bacteria using the fermented beverage,

The present invention relates to a process for producing a fermented beverage of lactic acid bacteria which is useful for health by fermenting lactic acid bacteria by using an extract of functional crops as a functional ingredient and fermenting the fermented fermented beverage with the fermented beverage.

Chochung is a traditional food of our country. It is a natural sweetener made by cutting the honey from the grain of soybean. It is called "Chungcheong" because it is called "Honey". It is well known that it is very good for people who have difficulty digesting because they taste food, remove toxins and wastes from the intestines and help digestive system. In addition, it is known that blood is clear and cells are regenerated to improve the constitution, and it is good for constipation and obesity. Therefore, if you put Jochung instead of sugar for cooking or stir-frying, the taste of the food will be revived and the taste will be revived. In addition to the sugar, there is no change in blood sugar, and the composition is not deteriorated even when stored for a long period of time.

Recently, various health functional foods using functional crops such as white thistle (milk seed) and mistletoe, which are known to have excellent efficacy, have been developed. However, functional crops, especially herbal extracts, are sometimes reluctant to take due to their unique fragrance, and sometimes contain toxicity, which is rather harmful if taken for a long time or does not fit the constitution.

Accordingly, the present inventors recognized the necessity of developing a new beverage which contains a functional crop extract and fermented using natural sugars and lactic acid bacteria to remove toxicity and strengthen the pharmacologically active ingredient, thereby contributing to health.

Korean Patent Publication No. 10-2010-0007545 Korean Patent Publication No. 1997-0064384

It is an object of the present invention to provide a method for producing a fermented beverage of lactic acid bacteria, which enhances a pharmacologically active ingredient of a functional crop and is safe to drink by removing toxic and uncomfortable fragrance.

Another object of the present invention is to provide a fermented beverage of lactic acid bacteria produced by the above-described method of the present invention.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to an embodiment of the present invention, there is provided a process for producing a lactic acid fermented beverage comprising the steps of:

(a) washing and soaking rice, and then removing water from the soaked rice and pulverizing the rice to prepare wet rice flour; (b) washing the functional crops, drying and then hot water extraction to produce a functional crop extract; (c) adding a liquefying enzyme to water, liquefying the rice flour prepared in step (a) at 93 to 98 ° C, and adding the functional crop extract prepared in step (b) to prepare a liquefied mixture; (d) saccharifying the liquefied mixture prepared in the previous step by adding maltose; (e) filtering the saccharified solution obtained in the previous step, and then adding fermented lactic acid bacteria to the filtrate; (f) The fermentation liquid obtained in the previous step is aged at 4 to 6 ° C for 40 to 60 hours at low temperature.

In the step (d), the malt may be added in an amount of 2 to 4 parts by weight based on 100 parts by weight of glutinous rice, and may be saccharified at 55 to 60 ° C for 6 to 9 hours.

In the step (e), the lactic acid bacterium may be added after the filtrate is cooled to 37 ° C, and then the crude lactic acid is added so as to be 18 to 50 brix.

The functional crop may be one comprising a white pattern thistle (milk seed).

2 parts by weight of white patterned thistle seed (milk seed) seed fine powder, 0.6 part by weight of omija, 0.6 part by weight of arsinus, 1 part by weight of dandelion root, 1.6 parts by weight of mistletoe, 0.3 part by weight of peppermint, , And 0.3 part by weight of licorice.

The functional crops may include chimpanzees, pine needles, mistletoe, burdock, bluefin tusk, doduk, cinnabar, and soybean.

The functional crops may include chicken, walnut, pear, pine nut, plum, radish, bellflower, yulmu, mukmundong,

The functional crops may include barley, soybean, burdock, pumpkin, parsley, wormwood, motherwort, bean curd, bean curd, corn oil.

The functional crops may include winter radish, burdock, chestnut, bellflower, doduck, marshmallow, horse, root, ginger.

The fermented beverage of lactic acid bacteria obtained by the above-described production method of the present invention is provided.

The present invention relates to a process for producing a fermented soybean oil, which comprises a functional crop extract and is mixed with a wet rice flour using glutinous rice flour, subjected to liquefaction and saccharification processes, fermented with fermented milk and lactic acid bacteria and then aged to remove the toxic and intractable fragrance of functional crops, A fermented beverage can be provided.

Also, lactic acid bacteria fermented beverages having enhanced pharmacologically active components of the functional crop extract can be prepared by using the natural fermented soybean meal and lactic acid bacteria fermentation method.

In particular, beverage fermented with lactic acid bacteria can be prepared by using the above-described production method using a functional crop extract containing white patterned thistle (milk seeds) to produce a beverage useful for eliminating liver health and hangover.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

As used herein, the term " grain syrup " may refer to a sweetener made by liquefaction and saccharification of cereals and then concentrated into honey.
As used herein, the term " functional crop " means a crop grown or cultivated containing or containing a biomodulating functional ingredient. It includes all kinds of grains and fruit including functional ingredients as well as herb, .

The term " liquefication " as used herein refers to dextrin hydrolysis of starch randomly by enzymatic alpha-amylase (alpha amylase) to produce dextrin (an intermediate product that is not glucose or maltose upon hydrolysis of starch Or a maltooligosaccharide.

The term " saccharification " as used herein refers to a process in which a hydrolyzate of an enzyme? -Amylase (alpha amylase) is reacted with? -Amylase (beta amylase) to hydrolyze an insoluble polysaccharide such as starch May mean reactions and manipulations that change to sugars.

As used herein, the term " soaking " may mean completely immersing rice in water.

Hereinafter, the method of the present invention for producing a fermented beverage of lactic acid bacteria using a sweet potato is described in detail as follows.

(a) Making wet rice flour using glutinous rice

The wet rice flour is prepared by washing the glutinous rice 10 times or more, soaking it for 3 to 6 hours, then removing water for 30 minutes to 3 hours, and then pulverizing the rice flour 1 to 2 times using a roller mill, From the viewpoint of promoting liquefaction and saccharification. When pulverized more than three times with a roller mill, the rice flour particles are finely pulverized and may be aggregated in the process of mixing with water during liquefaction, so that it is preferable to perform pulverization once or twice.

(b) Preparation of functional crop extracts

The embodiments of the present invention may use an extract of the functional crop mixture selected depending on the constitution or the target efficacy.

For example, to restore liver function, Silybum marianum (L.) Gaetin extract of thistle species may be used. White-patterned thistles are widely known as Milk Thistle and have long been used as treatments for liver-related diseases. The silymarin component of the white patterned thistle is known to have an antioxidant effect, such as protecting the hepatocytes from free radicals, and is used as a therapeutic agent for liver or as a dietary supplement.

The white patterned thistle (milk seed) can be used as it is, but it is preferable to use it in the form of powder by crushing. Particularly, when crushed into small pieces of fine powder, the surface area becomes large, so that the extraction speed and extraction efficiency can be increased. In addition, when dried white patterned thistle (milk seed) is used, the active ingredient can be extracted at a high concentration since moisture is removed. Drying of the white patterned thistle (milk seeds) can be carried out by any method known in the art without limitation. The white thistle (milk seedlings) can be cleaned and cleaned and dried, followed by drying by hot air drying, freeze drying, high temperature drying, natural drying, etc., and used as a powder. Preferably, the white thistle (milk seed) Contains an insoluble component and a lipid component and can be used as an ultra fine powder after cryogenic freeze drying. In case of processing with ultrafine powder, it was confirmed that the absorption rate in general powder form was increased up to 95% compared to 30%.

In order to enhance the efficacy of white patterned thistle (milk seed), and to double the effect of liver function recovery and hangover, the extract can be made into water together with omiza, arthaxis, dandelion root, mistletoe, mint and licorice.

Because it plays a role in detoxifying liver toxins and waste materials, it helps liver diseases such as cirrhosis and jaundice.

Dandelion roots contain various physiologically active substances and enzymes. The component called choline inhibits the formation of lipids and has a good effect on the liver. Silymarin has been known to have good efficacy in resolving hangover by decomposing alcohol.

Mistletoe (Viscum album) is an antiparasitic plant that hosts a variety of trees such as oak, pear, duck, apple, cedar, pine, spruce. Domestically, most of them are oak, and in the oriental medicine, it is a herbaceous herb that is used as a medicinal herb, which is called 鎭 靜, 痛 经, back pain, hypertension, leukemia, prevention of miscarriage, toothache, Pain) have been used. Lactobacillus plantarum is also known in Europe as a lactic acid fermenting mistletoe. It has been reported that the mistletoe fermented with this lactic acid bacterium has an immunostimulating effect to stimulate the humoral and cellular immune system. It is known that the fermentation of the mistletoe by the lactic acid bacteria reduces the direct toxic effect of the mistletoe on the cells while maintaining the immune enhancing activity of the mistletoe.

As another embodiment of functional crop mixing, functional crop extracts that are effective against the brain disease system may be used. In the present invention, chimpanzee, pine needles, mistletoe, burdock, cynomolgus, doduk, cynthia, soybean and the like can be used.

Chunma is a medicinal agent that regulates the airflow and helps the flow of cerebral blood flow and has a large amount of cranial neurotransmitters. It is effective for amnesia, senile dementia and short-term memory deficiency. Pine needles are known to be effective for hypertension and stroke. It is rich in antioxidant polyphenols and resveratrol, which helps prevent aging by eliminating free radicals and helps blood circulation and is good for brain diseases. Also, it is known that Cheongmyeonghwa and Duckuk have detoxification effect, and soybean lowers the concentration of cholesterol in blood and cystic gang has an effect on decline of memory.

The functional crop mixture for the recovery of liver function as described above is characterized in that 1.8 to 2.2 parts by weight of white patterned thistle (milk seed), 0.6 to 0.8 part by weight of Omija, 0.6 to 0.8 part by weight of rhizome, 0.8 to 0.8 part by weight of dandelion root, 1.2 to 2.0 parts by weight, mistletoe 1.6 to 1.8 parts by weight, mint 0.3 to 0.4 parts by weight, licorice 0.3 to 0.4 parts by weight.

As another embodiment of functional crop mixing, functional crop extracts by constitution by sieve formation can be used.

First, 50% of the Korean Taeumin (Taiyin) has a lot of respiratory diseases, bowel diseases such as obesity, vascular disease, cranial nervous system, It is good to eat.

In the present invention, a functional crop extract having a mixture of ginseng, walnut, pear, pine nut, plum, radish, borax, yulmu, mukmundong,

Soyangin, which accounts for 30% of Koreans, has strong spleen function and weak renal function. Kidney function is weak, digestive function is strong and heat is high, but the function of the waist is weak and the voice is lacking, and the body shows hot symptoms. Therefore, it is healthier to eat medicinal foods that show kidneys.

In the present invention, functional crop extracts were prepared using barley, soybean, burdock, pumpkin, parsley, wormwood, motherwort, mugwort, gugija, and marine oil.

20% of the Korean noise soeumin is strong kidney function and weak spleen function. Kidney function is strong, kidneys and waist are strong, but digestive function is weak, so there is not enough gyeolmyeonseo symptoms appear to the body. Therefore, it is good to eat the medicinal food to see the spleen.

As another embodiment of functional crop mixing, a functional crop extract comprising saponin, beta-carotene, vitamins and other nutrients such as soil nutrients can be used to enhance immunity, regenerate and release toxins. In the present invention, winter radish, burdock, chestnut, bellflower, Doduk, McMundong, Ma, lotus root, and ginger can be used.

As described above, 100 parts by weight of the functional crop mixture prepared by each effect is mixed at 1300 to 1700 parts by weight of water and heated at 80 to 100 ° C for 4 to 10 hours to make an extract.

(C) Liquefaction of glutinous rice flour and mixing of functional crop extracts

Wet rice flour made with glutinous rice is mixed with water and liquefied enzyme to liquefy. According to a preferred embodiment of the present invention, at the time of liquefaction, water may be used in an amount of 200 to 300 parts by weight based on 100 parts by weight of the total weight of the wet rice flour. When the water is used in an amount of less than 200 parts by weight based on 100 parts by weight of the total weight of the wet rice flour, the rice flour absorbs water to become too thick and becomes hard to stir. When the amount exceeds 300 parts by weight, the concentration of the added enzyme is diluted The liquefaction ability is deteriorated.

The liquefying enzyme may be added in an amount of 0.7 to 1.0 part by weight based on 100 parts by weight of glutinous rice. When the liquefying enzyme is contained in an amount of less than 0.7 part by weight based on 100 parts by weight of glutinous rice, the concentration is lowered. When the liquefying enzyme is added in an amount of more than 1.0 part by weight, the yield is not increased by increasing the enzyme amount. It is judged that there is no need.

According to a preferred embodiment of the present invention, the liquefying enzyme is an α-amylase derived from a selected strain, Bacillus licheniformis, as a heat-resistant, acid-resistant, high-activity α-amylase, 300,000 BAU / g, which is much higher than that of normal bacterial α-amylase (activity of 30,000 to 40,000 BAU / g). The enzyme is a high-temperature liquefying enzyme having a high temperature and promotes the liquefaction of rice starch with a small amount of enzyme and rapidly dextrinizes it to produce oligosaccharide and dextrin.

For liquefaction, add liquefied enzyme to the prepared water, add wet rice flour at 93 ~ 98 ℃ and stir for 2 ~ 3 hours. When liquefaction is complete, add the prepared functional crop extract to make a liquefied mixture.

(d) saccharification and filtration of the liquefied mixture

For saccharification of the liquefied mixture, the malt may be used in an amount of 2.0 to 4.0 parts by weight based on 100 parts by weight of glutinous rice. When the malt is used in an amount of less than 2.0 parts by weight based on 100 parts by weight of glutinous rice, it may be varied depending on the activity of the saccharifying enzyme contained in the malt, but the amount of the saccharifying enzyme may be small. The efficiency side such as the rise of the raw material price is decreased.

The saccharification is carried out at 55 to 60 ° C for 6 to 9 hours. The malt may be diluted with water 10 times the weight of the malt before the addition. The saccharified liquefied mixture is filtered through a filter paper to make a filtrate.

(d) Addition of starch and fermentation of filtrate by lactic acid bacteria

The filtrate is cooled to about 37 ° C, and then the crude lactic acid bacteria are added to the filtrate so that the sugar content becomes 18-20 brix. The lactic acid bacteria to be inoculated are not particularly limited, but Streptococcus thermophilus, Lactobacillus delbruecki subsp. Lactobacillus delbrueckii sub. Bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis may be used, and the fermentation may be performed at a temperature of 30 to 40 DEG C For 20 to 30 hours.

(e) Low temperature aging and pasteurization

When fermentation is complete, mature at 4 ~ 6 ℃ for 40 ~ 60 hours. Then, if long-term storage is required, the fermented beverage is completed by pasteurizing at 60 to 65 ° C for 30 to 40 minutes. Beverages that have undergone low-temperature aging or that have been further pasteurized are packed in a prepared container and packaged.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example  1: Preparation of fermented beverages of liver-protecting lactic acid bacteria

(1) Wash 3 kg of glutinous rice 10 times and immerse in water for 5 hours. Thereafter, water is drained for 2 hours and then pulverized twice with a roller mill to prepare a rice flour.

(2) White seed thistle (Milk seeds) A functional crop extract is prepared by extracting 60 g of seed powder, 20 g of omiza, 20 g of arthaxis, 30 g of dandelion root, 50 g of mistletoe, 10 g of peppermint and 10 g of licorice in 3 liters of water for 10 hours.

(3) Add 25 g of liquefying enzyme to 9 liters of water, add glutinous rice powder at 93 ~ 98 ℃ and liquefy for 2 ~ 3 hours. Add the functional crop extract and mix.

(4) 150 g of malt is placed in 1.5 liters of water, and after the liquefaction process, about 1 liter of malt is added and saccharified at 60 ° C for 8 hours.

(5) Filter the saccharified cargo by using the filtering cloth.

(6) After the filtrate is cooled to 37 ° C, the sugarcane is added so that the sugar content is 18-20 brix, and 50 g of the compound lactic acid bacteria is added, followed by fermentation for 24 hours.

(7) When the fermentation is completed, mature at low temperature for 48 hours at 5 ° C.

(8) After aging, pasteurize at 63 ℃ for 30 ~ 40 minutes.

(9) When the sterilization is finished, fill the prepared container and pack it.

Example  2 : Brain health  Production of lactic acid bacteria fermented beverages

The extract is made by extracting 10g of water from 3 liters of water, 60g of chestnut, 30g of pine needles, 50g of mistletoe, 20g of burdock, 10g of sunflower, 10g of sunflower and 10g of soybean. The rest of the production process is the same as in Example 1.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

A method for producing a lactic acid fermented beverage comprising the steps of:
(a) washing and soaking rice, and then removing water from the soaked rice and pulverizing the rice to prepare wet rice flour;
(b) washing the functional crops, drying and then hot water extraction to produce a functional crop extract;
(c) adding a liquefying enzyme to water, liquefying the rice flour prepared in step (a) at 93 to 98 ° C, and adding the functional crop extract prepared in step (b) to prepare a liquefied mixture;
(d) saccharifying the liquefied mixture prepared in the previous step (c) by adding maltose;
(e) filtering the glycated solution obtained in the previous step (d), and then filtering the fermented milk by adding crude lactic acid and lactic acid bacteria to the filtrate;
(f) The step of fermenting the fermentation liquid obtained in the previous step (e) at a low temperature for 4 to 6 ° C for 40 to 60 hours.
The method according to claim 1,
Wherein the malt in step (d) is added in an amount of 2 to 4 parts by weight based on 100 parts by weight of glutinous rice, and saccharified at 55 to 60 ° C for 6 to 9 hours.
The method according to claim 1,
Wherein the lactic acid bacterium in step (e) is cooled to 37 ° C, and then added with crude starch to a concentration of 18 to 50 brix before the fermented beverage is produced.
Claim 4 has been abandoned due to the setting registration fee. The method according to claim 1,
Wherein the functional crop comprises a white patterned thistle (milk seed).
Claim 5 has been abandoned due to the setting registration fee. 5. The method of claim 4,
2 parts by weight of white patterned thistle (milk seed) seed powder, 0.6 part by weight of omija, 0.6 part by weight of arsine, 1 part by weight of dandelion root, 1.6 parts by weight of mistletoe, 0.3 part by weight of peppermint, And 0.3 part by weight of licorice.
Claim 6 has been abandoned due to the setting registration fee. The method according to claim 1,
Wherein the functional crop includes chymus pine, pine needles, mistletoe, burdock, cynomolgus, doduck, mantle, and soybean.
Claim 7 has been abandoned due to the setting registration fee. The method according to claim 1,
Wherein the functional crop includes chymus, walnut, pear, pine nut, plum, radish, bellflower, yulmu, mukmundong, heavenly mongolian, omija, and gangrene.
Claim 8 has been abandoned due to the setting registration fee. The method according to claim 1,
Wherein the functional crop includes barley, soybean, burdock, pumpkin, parsley, wormwood, motherwort, oblong, gugija, and corn syrup.
Claim 9 has been abandoned due to the setting registration fee. The method according to claim 1,
Wherein the functional crops include winter radish, burdock, chestnut, bellflower, doduck, marshmallow, horse root, lotus root, and ginger.
Claim 10 has been abandoned due to the setting registration fee. A fermented beverage of lactic acid bacteria produced by the method of any one of claims 1 to 7.
KR1020150086493A 2015-06-18 2015-06-18 Method for Preparing of Beverage Fermented by Lactic Acid Bacteria using Grain Syrup and Beverage Fermented by Lactic Acid Bacteria thereof KR101697107B1 (en)

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KR20190049968A (en) * 2017-10-31 2019-05-10 전북대학교산학협력단 Method for producing fermented radish jam without adding sugar and fermented radish jam produced by the same method
KR102101316B1 (en) * 2017-10-31 2020-04-17 전북대학교산학협력단 Method for producing fermented radish jam without adding sugar and fermented radish jam produced by the same method
KR20200145247A (en) 2019-06-21 2020-12-30 맑은산영농조합법인 Manufacture of grain syrup using kudzu vine

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