KR101711874B1 - Method for Preparing of Fermented Drinks and Fermented Drinks Prepared by the Method - Google Patents

Abstract

The present invention relates to a process for preparing a fermented beverage comprising the steps of: (a) potatoes, sweet potatoes, carrots, grapes. Boiling water in a material selected from the group consisting of pumpkin, apple, tomato, broccoli and cabbage; (b) preparing soybeans by adding water to soybeans, boiling them, and then crushing them; (c) mixing the results of steps (a) and (b); (d) sterilizing the result of step (c) for 5-30 minutes at 110-140 < 0 >C; (e) cooling the resulting product of step (d) to 34-38 DEG C, inoculating the lactic acid bacteria and fermenting the product; And (f) subjecting the result of step (e) to a low temperature aging at 3-7 [deg.] C for 36-60 hours. The fermented beverage produced by the method of the present invention exhibits an antioxidant effect (or hepatic health, lung health, or immunity enhancement improvement), and is improved in flavor, taste, and overall acceptability.

Description

TECHNICAL FIELD The present invention relates to a fermented beverage and a fermented beverage produced by the fermented beverage,

The present invention relates to a method for producing a fermented beverage which is fermented with its own sugar contained in a material such as vegetables and fruits without addition of sugar and has added nutrition, taste, and functionality, and a fermented beverage produced by the method.

The bacteria called lactobacillus is a general term for bacteria that ferment a saccharide in anoxic condition to produce a large amount of lactic acid. The production of lactic acid by lactic acid bacteria from sugar is called fermentation, which can be divided into normal lactofermentation (homofermentative) and abnormal lactate fermentation (heterofermentative). Normal lactic acid fermentation is a fermentation which mainly produces 85% or more of lactic acid from glucose. Abnormal lactic acid fermentation refers to fermentation which produces lactic acid and other by-products volatile substances or alcohol from glucose. Fermentation of lactic acid bacteria is used in various industrial fields such as lactic acid fermented beverages, dairy products (yogurt, cheese, fermented butter), brewed foods (sake, miso, soy sauce, wine), kimchi or sauerkraut, Food, sausage, fermented soy milk or other health food.

On the other hand, many examples of the fermented beverage developed using lactic acid bacteria include many forms including yogurt. Furthermore, there have been many attempts to produce fermented beverages by inoculating lactic acid bacteria into various biological materials in addition to traditional yogurt using milk-derived materials as a medium.

As examples of the fermented beverage, there are various advantages of the fermented milk, such as broth, broth, There have been disclosed techniques for adding a functional substance such as oat, soybean, or Tibetan mushroom to supplement a functional substance that is insufficient or necessary for fermented milk.

That is, a product containing a functional substance added to a fermented beverage has been constantly developed and released, but it is still not enough to meet the needs of consumers.

The present inventors have sought to develop a fermented beverage having added nutrition, taste, and functionality by fermenting its own sugar contained in materials such as vegetables and fruits without adding sugars. As a result, lactic acid bacteria were inoculated on a material selected from the group consisting of nine kinds of materials such as vegetables and fruits (preferably, an herbal extract was further mixed) and fermented. As a result, the antioxidant effect (or liver health, Or improvement of immunity enhancement), and it was confirmed that the flavor, taste, and overall acceptability were improved and that the functionalities were excellent, thereby completing the present invention.

Accordingly, it is an object of the present invention to provide a process for producing a fermented beverage.

Another object of the present invention is to provide a fermented beverage 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, claims and drawings.

According to one aspect of the present invention, the present invention provides a method of making a fermented beverage comprising the steps of: (a) potatoes, sweet potatoes, carrots, grapes. Boiling water in a material selected from the group consisting of pumpkin, apple, tomato, broccoli and cabbage; (b) preparing soybeans by adding water to soybeans, boiling them, and then crushing them; (c) mixing the results of steps (a) and (b); (d) sterilizing the result of step (c) for 5-30 minutes at 110-140 < 0 >C; (e) cooling the resulting product of step (d) to 34-38 DEG C, inoculating the lactic acid bacteria and fermenting the product; And (f) subjecting the result of step (e) to a low temperature aging at 3-7 [deg.] C for 36-60 hours.

The present inventors have sought to develop a fermented beverage having added nutrition, taste, and functionality by fermenting its own sugar contained in materials such as vegetables and fruits without adding sugars. As a result, lactic acid bacteria were inoculated on a material selected from the group consisting of nine kinds of materials such as vegetables and fruits (preferably, an herbal extract was further mixed) and fermented. As a result, the antioxidant effect (or liver health, Or improvement of immunity enhancement), and it was confirmed that the flavor, taste, and overall acceptability were improved, so that the functionalities were excellent.

Hereinafter, the method of the present invention for preparing a fermented beverage will be described in detail as follows:

(a) adding water to a material selected from the group consisting of nine kinds of materials such as vegetables and fruits, and boiling

First, the method of the present invention comprises (a) potato, sweet potato, carrot, grape. Water is added to a material selected from the group consisting of pumpkin, apple, tomato, broccoli and cabbage, and boiled.

The self-sugar contained in the materials such as vegetables and fruits used in the present invention is used as a carbon source for the inoculant lactic acid bacteria, which will be described later, and the fermented beverage, which is a fermented product thereof, Liver health, lung health, or immunity enhancement), and improved flavor, taste, and overall acceptability.

According to one embodiment of the invention, the material is potato, sweet potato, carrot, grape. Pumpkin, apple, tomato, broccoli and cabbage.

According to another embodiment of the present invention, the step (a) comprises 100 parts by weight of potato, 80-120 parts by weight of sweet potato, 10-50 parts by weight of carrot, 80-120 parts by weight of grape, 10- 600-1000 parts by weight of water is added to 30 parts by weight of apple, 80-120 parts by weight of apple, 20-60 parts by weight of tomato, 15-45 parts by weight of broccoli and 5-40 parts by weight of cabbage, and boiled at 100-120 캜 for 5-30 minutes .

More preferably, the step (a) comprises 100 parts by weight of potato, 95-105 parts by weight of sweet potato, 20-40 parts by weight of carrot, 95-105 parts by weight of grape, 15-25 parts by weight of pumpkin, 95 to 105 parts by weight of tomato, 30 to 50 parts by weight of tomato, 22 to 36 parts by weight of broccoli and 15 to 25 parts by weight of cabbage, and boiling at 100 to 110 DEG C for 5 to 15 minutes.

(b) Preparation of the beans

Next, the method of the present invention includes the step of (b) preparing soy beans by adding water to soybeans, boiling, and then crushing.

The pulverization for producing the bean can be carried out using various methods and machines known in the art, for example, using a roller mill or a blender.

According to another embodiment of the present invention, 100 parts by weight of soybean is added to 200 to 400 parts by weight of water after boiling for 10 to 30 minutes, and then boiled for 10 to 30 minutes at 100-120 < 100 parts by weight of soybeans is boiled for 7-9 hours, and then 250-350 parts by weight of water is added, followed by boiling at 100-110 < 0 > C for 10-30 minutes, This is done by crushing and preparing the beans.

(c) mixing the resultant products of steps (a) and (b)

The method of the present invention then involves (c) mixing the results of steps (a) and (b).

The mixing can be carried out using various methods and machines known in the art, preferably using a blender.

According to another embodiment of the present invention, the resultant bean of step (b) is added and mixed at 3-6% (w / v) based on the total weight of the fermented beverage.

The present invention may include additional herbal extracts for functional enhancement. And herbal extracts have different herb recipes depending on themes.

First, in order to produce a fermented beverage useful for liver health, the method of the present invention comprises the steps of (c) and (d): (c-1) mixing the milk seed seed powder, Further comprising the step of mixing the extract prepared by extracting the mistletoe from water with the result of step (c).

More preferably, the step (c-1) comprises 100 parts by weight of milk seed seed powder, 20-45 parts by weight of omija, 20-45 parts by weight of arum japonica, 50-75 parts by weight of dandelion root, And 20-45 parts by weight of a mistletoe are extracted from 6000-7500 parts by weight of water for 8-12 hours and mixed with the resultant of step (c).

The " Milk Thistle " used in the method of the present invention is a white thistle ( Silybum marianum (L.) Gaetin), and it is known that the silymarin component contained in the seeds of milk seeds protect hepatocytes from free radicals.

In addition, " Artemisia spp. &Quot; used in the method of the present invention is known to help liver diseases such as cirrhosis and jaundice because it plays a role of detoxifying toxins and waste materials of the liver.

The term " dandelion roots " used in the present invention includes various physiologically active substances and enzymes. The component called choline inhibits lipolysis formation and has a good effect on fatty liver. Silymarin decomposes alcohol to provide good efficacy on hangover resolution .

The term "mistletoe (Viscum album)" as used in the present invention is used to prevent or reduce the symptoms of aching, pain, back pain, hypertension, leukemia, prevention of miscarriage, toothache, It is known to have efficacy.

In order to produce a fermented beverage useful for brain health, the method of the present invention may further comprise the steps of (c) and (d) And the step (c) of mixing the extract prepared by extracting the root and the soybean with water.

More preferably, in step (c-2), the step (c-2) comprises 100 parts by weight of ginseng, 40-60 parts by weight of pine needle, 75-95 parts by weight of mistletoe, 20-45 parts by weight of burdock, 10 to 25 parts by weight of coconut palm, 10 to 25 parts by weight of coconut palm, 10 to 25 parts by weight of soybean from 4000 to 6000 parts by weight for 8 to 12 hours and mixing the resultant obtained in step (c) .

&Quot; Chunma " used in the method of the present invention is known to be effective for amnesia, senile dementia, and short-term memory deficiency because it helps the flow of cerebral blood flow and possesses a large amount of brain neurotransmitter.

"Pine needle" used in the present invention is known to be effective against hypertension and paralysis. "Burdock" is rich in antioxidant polyphenols and resveratrol, so it can prevent aging by eliminating active oxygen and help blood circulation It is known to be good for brain diseases.

In addition, it is known that "Taeunggung" is effective for declining memory.

In order to produce a fermented beverage useful for lung health, the method of the present invention may further comprise the step (c) of (c-3) cultivating the fermented beverage, , Yulmu, myeonmundong, gyeongmun-dong, omija and brassicae are mixed with the result of step (c).

More preferably, the step (c-3) comprises 100 parts by weight of chewing gum, 20-45 parts by weight of walnuts, 10-25 parts by weight of pear, 10-25 parts by weight of pine nut, 20-45 parts by weight of plum, 10-25 parts by weight of bamboo, 10-25 parts by weight of bellflower, 10-25 parts by weight of yulmu, 10-25 parts by weight of gummundang, 10-25 parts by weight of gumulmun, 10-25 parts by weight of omija, -6000 parts by weight for 8-12 hours, and mixing the resultant solution with the resultant solution of step (c).

Also, in order to produce a fermented beverage that is useful for kidney health, the method of the present invention is characterized in that between step (c) and step (d), (c-4) , Shiitake mushroom, gugija, and corn oil in water, and mixing the resultant extract with the result of step (c).

More preferably, the step (c-4) comprises 100 parts by weight of barley, 20-45 parts by weight of soybeans, 10-25 parts by weight of burdock, 10-25 parts by weight of amber, 10-25 parts by weight of parsley, 10-25 parts by weight of mugwort, 10-25 parts by weight of motherwort, 10-25 parts by weight of shiitake mushroom, 10-25 parts by weight of gugija and 10-25 parts by weight of marsupial oil were prepared by extracting 1500-4500 parts by weight of water for 8-12 hours And one extract is mixed with the result of the step (c).

Also, in order to produce a fermented beverage that is beneficial for the enhancement of immunity, restoration and toxin release, the method of the present invention comprises the steps (c) and (d) (D) extracting the extract from the water, and extracting the extract from the water with the result of step (c).

More preferably, in step (c-5), 100 parts by weight of winter radish, 30-50 parts by weight of burdock, 10-30 parts by weight of rhizome, 10-30 parts by weight of balloon, 10-30 parts by weight of roe 10-30 parts by weight of horse mackerel, 10-30 parts by weight of horse mackerel, 10-30 parts by weight of a lotus root and 10-30 parts by weight of ginger were extracted from water for 8-12 hours from 5000-7000 parts by weight, ) With the resultant product.

According to another embodiment of the present invention, the extracts prepared in (c-1) to (c-5) are added at 1-10% (w / v) based on the total weight of the fermented beverage.

(d) sterilizing the resultant of step (c)

And, the method of the present invention comprises the steps of (d) sterilizing the result of step (c) for 5-30 minutes at 110-140 ° C.

The reason for carrying out the sterilization process is to bring about a stable fermentation effect by the inoculation of lactic acid bacteria described later.

According to another embodiment of the present invention, the sterilization is carried out at a temperature of 115-125 DEG C for 10-20 minutes.

(e) cooling the resultant of step (d) and fermentation after inoculation with lactic acid bacteria

Next, the method of the present invention comprises (e) cooling the resulting product of step (d) to 34-38 캜, and inoculating the lactic acid bacteria and fermenting the product.

The reason for cooling to 34-38 캜 after sterilization is to set the fermentation temperature of the lactic acid bacteria, and the temperature is preferably cooled to 35-37 캜.

The fermentation is preferably carried out for 24 to 36 hours.

The lactic acid bacteria used in the present invention include various lactic acid bacteria known in the art. As used herein, the term " lactic acid bacteria " refers to a group of bacteria that produce lactic acid as a major product of carbohydrate metabolism. Preferably, the lactic acid bacteria used in the present invention are selected from the group consisting of Lactococcus , Lactobacillus , Leuconostoc , Propionibacterium , Enterococcus , Bifidobacterium Bifidobacterium , Streptococcus , and Pediococcus . More preferably, the lactic acid bacterium used in the present invention is selected from the group consisting of Lactobacillus < RTI ID = 0.0 > alimentarius , Lactobacillus sakei , Lactobacillus < RTI ID = 0.0 > acidophilus , Lactobacillus < RTI ID = 0.0 > casei ), Lactobacillus gasseri gasseri , Lactobacillus < RTI ID = 0.0 > delbrueckii , Lactobacillus < RTI ID = 0.0 > fermentum , Lactobacillus bulgaricus , Lactobacillus < RTI ID = 0.0 > helveticus , Leuconostoc, mensenteroides , Streptococcus thermophilus , Streptococcus lactis ), enterococcus faecium ( Enterococcus faecium ), Enterococcus faecalis faecalis), Bifidobacterium William BP bonus (Bifidobacterium bifidum), Bifidobacterium William Infante Tees (Bifidobacterium infantis), Bifidobacterium William Bra Entebbe (Bifidobacterium brave , and Bifidobacterium longum . Even more preferably Lactobacillus < RTI ID = 0.0 > alimentarius , Lactobacillus sakei , Lactobacillus < RTI ID = 0.0 > acidophilus , Lactobacillus < RTI ID = 0.0 > casei ), Lactobacillus gasseri gasseri , Lactobacillus < RTI ID = 0.0 > delbrueckii , Lactobacillus < RTI ID = 0.0 > fermentum), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), or Lactobacillus helveticus (Lactobacillus helveticus), still more preferable is a Lactobacillus Kasei (Lactobacillus casei ) (KACC).

According to another embodiment of the present invention, the lactic acid bacterium of step (e) is inoculated in an amount of 10-30 parts by weight per 100 parts by weight of the soybean of step (b), more preferably the lactic acid bacterium is inoculated in 100 parts by weight of soybean Lt; / RTI > to 15-25 parts by weight.

According to another embodiment of the present invention, the lactic acid bacterium of step (e) is inoculated at 0.01-0.05% based on the total weight of the fermented beverage.

According to another embodiment of the present invention, there is further provided, between step (e) and step (f), the step of (e-1) adding oxalic acid to the result of step (e) The oregano is added in 5-10 parts by weight to 100 parts by weight of the soybean in the step (b).

(f) low temperature aging of the result of step (e)

Finally, the process of the present invention comprises: (f) subjecting the result of step (e) to a low temperature aging at 3-7 [deg.] C for 36-60 hours.

The low-temperature aging is carried out for stability of components contained in the fermented beverage, preferably at 4-6 캜 for 42-56 hours.

According to another embodiment of the present invention, the method further comprises the step of (f-1) after the step (f), pasteurizing the result of step (f) at a temperature of 55-70 DEG C for 10-50 minutes .

The sterilization is carried out at a low temperature in consideration of a large content of lactic acid bacteria, more preferably at 61-65 ° C for 20-40 minutes.

In this way, it is possible to produce a fermented vegetable fermented by fermenting it with its own sugar in a material such as vegetable or fruit without adding sugar, and in harmony with a bean (including herb extract) to obtain nutrition, taste and functionality .

According to another aspect of the present invention, there is provided a fermented beverage produced by the above-described method of the present invention.

The fermented beverage of the present invention is produced by the method of the present invention described above, and the description common to both of them is omitted in order to avoid excessive complexity of the specification according to the repeating substrate.

The features and advantages of the present invention are summarized as follows:

(I) The present invention provides a process for producing a fermented beverage and a fermented beverage produced by the process.

(Ii) The method of the present invention is a method of fermenting lactic acid bacteria by inoculating a material selected from the group consisting of nine kinds of materials such as vegetables and fruits and a soybean (preferably, an herbal extract) It was fermented with its own sugar contained in materials such as vegetables and fruit.

(Iii) Furthermore, the fermented beverage of the present invention exhibits an antioxidant effect (or improvement of liver health, lung health or immunity enhancement), and improves the flavor, taste and overall acceptability of the beverage.

1 shows a process of manufacturing a fermented beverage according to an embodiment of the present invention.

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

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  1: Preparation of fermented beverages

First, (1) potato 500 g, sweet potato 500 g, carrot 150 g, grape 500 g. 100 g of pumpkin, 500 g of apple, 200 g of tomato, 140 g of broccoli, and 150 g of cabbage were prepared, washed with an appropriate amount of 4 liters of water, and boiled at 100 ° C for 10 minutes. Then, (2) 200 g of soybeans was boiled for 8 hours, then 600 g of water was added, and boiled at 100 ° C. for 20 minutes. (3) The resultant products (1) and (2) were mixed and sterilized at 120 ° C for 15 minutes. (4) The resultant product of (3) was cooled to 36 DEG C, 40 g of lactic acid bacteria was added, and the mixture was fermented for 36 hours. If you need a high sugar content depending on the product, you can add natural sugar (tonic). (5) The result of (4) was subjected to low-temperature aging at 5 DEG C for 48 hours, followed by pasteurization at 63 DEG C for 30 minutes. Finally, the product was packed in a packaging container and released as a product.

Example  2: Manufacture of fermented beverages to aid liver health

First, (1) potato 500 g, sweet potato 500 g, carrot 150 g, grape 500 g. 100 g of pumpkin, 500 g of apple, 200 g of tomato, 140 g of broccoli, and 150 g of cabbage were prepared, washed with an appropriate amount of 4 liters of water, and boiled at 100 ° C for 10 minutes. Then, (2) 200 g of soybeans was boiled for 8 hours, then 600 g of water was added, and boiled at 100 ° C. for 20 minutes. (3) An extract was prepared by extracting 30 g of milk seed seed powder, 10 g of omija, 10 g of arginine, 20 g of dandelion root and 10 g of mistletoe in 2 liters of water as a herb that is helpful for liver health . (4) The results of (1), (2) and (3) were mixed and sterilized at 120 ° C for 15 minutes. (5) The resultant product of (4) was cooled to 36 DEG C, and 40 g of lactic acid bacteria was added thereto, followed by fermentation for 24 to 36 hours. If you need a high sugar content depending on the product, you can add natural sugar (tonic). (6) The result of (5) was subjected to low temperature aging at 5 DEG C for 48 hours and then pasteurization at 63 DEG C for 30 minutes. Finally, the product was packed in a packaging container and released as a product.

Example  3: Manufacture of fermented beverages to help brain health

(3) instead of step (3) of Example 2, 60 g of Gunma, 30 g of pine needle, 50 g of mistletoe, 20 g of burdock, Fermented beverages were prepared by extracting 10 g of Cheongmyeonghwa, 10 g of dodeca, 10 g of cinnabar and 10 g of soybeans in 3 liters of water for 10 hours to prepare an extract.

Example  4: Manufacture of fermented beverages to help lung health

(3) instead of step (3) of Example 2, 60 g of horse chestnut, 20 g of walnuts, 10 g of pear, 10 g of pine nut, 10 g of plums, 10 g of plum, 10 g of platycodon, 10 g of glutinous rice gum, 10 g of gummudong, 10 g of astringent gum, 10 g of omiza and 10 g of ganoderma lucidum were extracted from 3 liters of water for 10 hours to prepare an extract. .

Example  5: Manufacture of Fermented Beverages to Help Kidney Health

(3) 60 g of barley, 20 g of soybeans, 10 g of burdock, 10 g of amber, and 10 g of amber were used as herbal medicines useful for kidney health in Example 2, The fermented beverage was prepared by extracting 10 g of parsley, 10 g of mugwort, 10 g of motherwort, 10 g of shiitake mushroom, 10 g of gugija and 10 g of corn oil in 2 liters of water for 10 hours to prepare an extract.

Example  6: Manufacture of fermented beverages to help boost immunity, regenerate and release toxins

(3) The herb was prepared by the same method as that of Example 2 except that (3) the herb was used to enhance the immunity, regeneration and toxin release, 50 g of winter radish, 20 g of burdock, 10 g of bellflower, 10 g of bellflower, 10 g of dodecahedron, 10 g of ganoderma lucidum, 10 g of gum arabic, 10 g of lotus root and 10 g of ginger were extracted from 3 liters of water for 10 hours to prepare an extract.

Comparative Example  1: Preparation of fermented beverages

200 g of soybeans were boiled for 8 hours, then 600 g of water was added and boiled at 100 ° C for 20 minutes. Then, it was sterilized at 120 DEG C for 15 minutes. After cooling to 36 ° C, 40 g of lactic acid bacteria were added and fermented for 24-36 hours. Then, low-temperature aging was performed at 5 캜 for 48 hours, followed by pasteurization at 63 캜 for 30 minutes. Finally, the product was packed in a packaging container and released as a product.

Experimental Example  1: Confirmation of antioxidative effect

DPPH (1,1-diphenyl-2-picrylhydrazyl) (Sigma) is a colored radical that can directly identify the radical removal ability of the sample as a change in color. First, 20 μl of the sample was put into a 96-well plate, and 180 μl of 200 μM DPPH solution was added thereto again, followed by incubation at room temperature for 30 minutes. The amount of DPPH remaining was determined by measuring the absorbance at 540 nm. The results of the antioxidant power of Examples 1 to 6 and Comparative Example 1 are shown in Table 1 below. Briefly, the effect was evaluated by examining the free radical removal rate by the sample to determine the presence or absence of antioxidant function.

sample Treatment concentration (ppm) Free radical scavenging rate (%) Example 1 50 57 Example 2 50 67 Example 3 50 60 Example 4 50 63 Example 5 50 60 Example 6 50 65 Comparative Example 1 50 22

As can be seen in Table 1, the antioxidative effect of the fermented beverages of Examples 1 to 6 was better than that of Comparative Example 1.

Experimental Example  2: Confirmation of liver function protection effect

The fermented beverages (0.35 mL per 100 g of body weight) of Examples 1 to 6 and Comparative Example 1 were fed to rats before alcohol was fed and the GOT (IU / L) value of blood was measured. Alcohol was orally administered with 0.4 mL of 20% ethanol per 100 g of body weight.

sample 0 20 days 40 days 60 days Example 1 115 141 169 197 Example 2 109 125 147 163 Example 3 112 138 162 189 Example 4 109 136 169 195 Example 5 113 149 177 201 Example 6 112 132 160 183 Comparative Example 1 108 138 172 191 Alcohol treatment group (control group) 107 133 178 223

As shown in Table 2, the liver function-protecting effect of Examples 1 to 6 was superior to that of Comparative Example 1, and the fermented beverage of Example 2 was the most excellent.

Experimental Example  3: Lung disease  Confirmation of protection effect

The sputum removal effects of Examples 1 to 6 and Comparative Example 1 were tested on 10 sputum smokers who had been smoking for about 10 years or more. 500 ml of the fermented beverage was administered to the test subjects three times a day for 90 days. The results are summarized in Table 3 below. The phlegm removal effect is represented by +++, ++, + and (-) from the big order. (-) indicates that no spill removal effect is observed.

- Sputum removal effect 30 days 60 days 90 days Example 1 (-) (-) + Example 2 (-) + + Example 3 + + ++ Example 4 ++ +++ +++ Example 5 (-) + + Example 6 + + ++ Comparative Example 1 (-) (-) (-)

As shown in Table 3, the fermented beverages of Examples 1 to 6 exhibited the effect of removing sputum 90 days after the ingestion of the fermented beverage. In particular, the fermented beverage of Example 1 showed the most excellent effect. The efficacy of sputum removal was evaluated by comparing the amount of sputum normally discharged from sputum patients.

Experimental Example  4: Immune enhancement experiment

Immunoglobulin IgG and IgM concentrations were measured by diluting (1x10 ⁶ cells / ml) of cancer cells (Sarcoma 180) in physiological saline and intraperitoneally injecting mice (20-23 g, 4-5 week old ICR mice, . ≪ / RTI > (Control), Examples 1 to 6 and Comparative Example 1 were administered for 24 hours, followed by administration for 7 days as shown in Table 4 below. After blood was collected from the heart, serum was separated from the serum, The concentrations of IgM and IgG were measured. Normal rats were dosed with physiological saline to mice not receiving the cancer cells (Sarcoma 180) and then the IgM and IgG concentrations were measured (Table 4).

- Dose
(mg / kg) IgM (mg / dl) IgG (mg / dl) Control group
(Physiological saline solution) - 9.2 9.5 Example 1 100 17.4 18.3 Example 2 100 23.6 22.1 Example 3 100 25.2 24.5 Example 4 100 24.4 22.7 Example 5 100 26.7 25.6 Example 6 100 32.6 29.5 Comparative Example 1 100 11.6 12.6

As can be seen in Table 4, when the fermented beverages of Examples 1 to 6 were treated, the concentrations of IgM and IgG were significantly increased compared to Comparative Example 1. [ Therefore, the fermented beverages of Examples 1 to 6 are judged to rapidly restore the in vivo immunity.

Experimental Example  5: Sensuality  inspection

The sensory changes of the above Examples 1 to 6 and Comparative Example 1 were examined. Sensory changes were investigated for flavor, taste and overall acceptability. The temperature of all the samples used for the sensory evaluation was set to be room temperature, 30 ml of the sample was put into the mouth, the oral skin was stimulated evenly for 20 seconds and then spit out. After the evaluation of one sample was completed, the mouth was washed with water, And the following samples were evaluated. The sensory evaluation staff consisted of 10 panel members who were trained on basic taste and flavor evaluation, and the sensory evaluation was the best in 9, the lowest in 1, And the average value of sensory evaluation was summarized in Table 5 below.

sample incense flavor Overall likelihood Example 1 7 7 7 Example 2 9 8 9 Example 3 8 8 8 Example 4 8 7 7 Example 5 7 8 7 Example 6 8 8 8 Comparative Example 1 2 3 3

As shown in Table 5, the fermented beverages of Examples 1 to 6 were superior in flavor, taste, and overall acceptability to those of Comparative 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 (11)

A method for producing a fermented beverage comprising the steps of:
(a) 100 parts by weight of potatoes, 80-120 parts by weight of sweet potatoes, 10-50 parts by weight of carrot, 80-120 parts by weight of grapes. 600-1000 parts by weight of water is added to 10-30 parts by weight of pumpkin, 80-120 parts by weight of apple, 20-60 parts by weight of tomato, 15-45 parts by weight of broccoli and 5-40 parts by weight of cabbage, Boiling for a minute;
(b) 100 parts by weight of soybeans is added to 200-400 parts by weight of water for 6-10 hours, followed by boiling at 100-120 < 0 > C for 10-30 minutes, followed by shredding to prepare a bean product;
(c) mixing the results of steps (a) and (b);
(c-1) Milk seeds Extract prepared by extracting seed powder, omija, arthaxoptera, dandelion roots and mistletoe from water, extracting from chunme, pine needles, mistletoe, burdock, Extract, water, barley, soybean, burdock, pumpkin, parsley, wormwood, motherwort, mugwort, mugwort, mugwort, mugwort, mugwort, mugwort, (B) extracting one of the extracts prepared by extracting water, mushroom, gugija and corn oil from water, and extracts prepared by extracting winter radish, burdock, mackerel, bellflower, Mixing with the resultant;
(d) sterilizing the result of step (c-1) at 110-140 ° C for 5-30 minutes;
(e) cooling the resultant of step (d) to 34-38 DEG C, inoculating the lactic acid bacteria in 15-25 parts by weight with respect to 100 parts by weight of the soybean of step (b), and then fermenting;
(e-1) adding to the result of step (e) 5 to 10 parts by weight of whey to 100 parts by weight of soybean;
(f) subjecting the result of step (e) to a low temperature aging for 42-56 hours at 4-6 < 0 >C; And
(f-1) Pasteurizing the result of step (f) at a temperature of 55-70 DEG C for 10-50 minutes. delete delete delete delete delete delete delete delete delete delete

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