KR101732465B1 - The method of manufacturing functional probiotic herb's beverage and the beverage produced therefrom - Google Patents
The method of manufacturing functional probiotic herb's beverage and the beverage produced therefrom Download PDFInfo
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- KR101732465B1 KR101732465B1 KR1020150120694A KR20150120694A KR101732465B1 KR 101732465 B1 KR101732465 B1 KR 101732465B1 KR 1020150120694 A KR1020150120694 A KR 1020150120694A KR 20150120694 A KR20150120694 A KR 20150120694A KR 101732465 B1 KR101732465 B1 KR 101732465B1
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- fermentation
- lactic acid
- brix
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- acid bacteria
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- A23Y2220/67—
Abstract
The present invention relates to a method for producing a fermentation broth obtained by fermenting a variety of plant raw materials such as artificial fungi, medicinal plants and fruit and vegetables commonly consumed in daily life by using lactic acid bacteria having specialized functions and a fermentation broth prepared therefrom.
Description
The present invention relates to a method of fermenting a dicotyledonous plant material subjected to a first natural fermentation process using a lactic acid bacterium of Lactobacillus plantarum species having a specific function for protecting a host from influenza virus to increase physiologically active components and decrease sugar content And to provide a fermentation broth prepared from the fermented broth. The present invention also relates to a fermentation broth prepared from the fermented broth.
Recently, consumer demand for products that have fermented various plant raw materials such as sanayas, medicinal plants, and fruit and vegetables commonly consumed in everyday life are steadily increasing.
These products are recognized as 'enzymes (liquids)', but they are distinguished from the enzyme food groups according to the food standard and can be called fermentation solutions or fermentation plants.
And fermented milk such as red pepper are produced through a relatively simple process as compared with other processed products such as fermented milk. Therefore, the fermented product has become a main functional fermentation product group which can generate high added value at low cost. However, most of the currently marketed fermented soy sauce cultures are dependent on natural fermentation after mixing with sugar, and have failed to overcome many technological barriers to quality improvement.
The problems of existing products are as follows.
first. Conventional products have natural fermentation by mixing almost the same amounts of sugar and vegetable materials, but it is difficult to ferment the fermentation due to excessive sugar use. This is an extract from sugar rather than a fermented product.
second. There is a problem that the fermentation microorganism and the fermentation process are not standardized.
third. Studies on the quality characteristics and the active ingredients derived from raw materials or fermented products have not been conducted.
fourth. Due to excessive sugar, criticism about health usefulness is strongly raised recently.
fifth. Depending on the simple extraction, the product is produced by a method of aging for a long period of 6 months to 5 years, which lowers production efficiency.
In order to solve the problems of the prior art,
first. It is an object of the present invention to provide a fermentation broth of high-functionality soyabean that has a fermentation product subjected to a first natural fermentation process by secondary fermentation using a lactobacillus having a specific function, thereby increasing physiologically active components and lowering the sugar content through lactic acid fermentation .
second. It is an object of the present invention to provide a fermentation liquid manufacturing technique that reduces excessive sugar content, which is the biggest problem of existing products.
In order to achieve the above object,
The process for producing a fermentation broth or a fermented beverage according to the present invention comprises a dangling step of mixing various edible plant materials and sugar in a weight ratio of 1: 1,
A first natural fermentation step for natural fermentation and aging at a room temperature for 6 months to 2 years,
Adding purified water to the first fermentation product subjected to the first natural fermentation process to adjust the solid content to 10 to 30 ° Brix,
Sterilizing the primary fermented product after the solid content adjustment step at 60 to 70 ° C for 20 to 40 minutes,
A second fermentation step of inoculating the primary fermented product after the pasteurization process with 10 6 to 10 7 cfu / mL of the anti-influenza virus lactic acid bacteria and fermenting the product at 30 to 39 ° C for 4 to 10 days;
Mixing the secondary fermentation product subjected to the secondary fermentation process with a material for assisting the proliferation of intestinal lactic acid bacteria;
And controlling the solid content of the fermented product mixed with the above-mentioned ingredients to provide an eco-friendly plant fermentation broth using the anti-influenza virus lactic acid bacterium and a fermentation broth prepared therefrom.
The present invention relates to a method for extracting active ingredients of various plant raw materials such as artificial leaves, medicinal plants, and fruit vegetables commonly consumed in everyday life through dripping and then subjecting the primary fermentation obtained by natural fermentation and aging to adjust the solid content, Fermenting process using lactic acid bacterium having an increased activity of physiologically active substances and lowering the sugar content by lactic acid bacteria fermentation can provide a variety of highly functional fermented products.
1 is a diagram showing a fermentation product and a fermented beverage manufacturing process of a natural plant material using an anti-influenza virus lactic acid bacterium according to the present invention.
Figure 2 is a graph showing the results of measuring changes in lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) with fermentation period (0-5 days)
Figure 3 is a graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days)
Fig. 4. A graph showing the results of measurement of lactic acid bacterium (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days)
Figure 5. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days)
6. A graph showing the results of the analysis of the difference in reducing sugar content before fermentation and after fermentation after fermentation with Lactobacillus plantarum DK119 at 10, 20, 25 and 30 Brix of Lactobacillus fermentation broth and Lactobacillus plantarum DK119.
Figure 7. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) with fermentation period (0-5 days)
FIG. 8 is a graph showing the results of measuring changes in lactic acid bacterium (Logcfu / mL), pH, and titratable acidity (% -lactic acid) with fermentation period (0-5 days)
9. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) with fermentation period (0-5 days)
Figure 10 is a graph showing the results of measuring the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days)
FIG. 11 is a graph showing the results of analysis of the difference in reducing sugar content before fermentation and after fermentation after fermentation with Lactobacillus plantarum DK119 at 10, 20, 25, and 30 Brix of lactic acid fermentation broth.
12. The graph showing the results of measuring the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days) of 10 ° Brix Saururus chinensis extract.
13. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days) of 20 ° Brix Saururus chinensis extract.
14. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH and titratable acidity (% -lactic acid) according to fermentation period (0-5 days) of 25 ° Brix Saururus chinensis extract.
15. A graph showing the results of measurement of the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) according to fermentation period (0-5 days) of 30 ° Brix Saururus chinensis extract.
16. A graph showing the results of analysis of the difference in reducing sugar content before fermentation and after fermentation after fermentation with Lactobacillus plantarum DK119 at 10, 20, 25 and 30 Brix of lactic acid fermentation broth of Sambilaceae and Lactobacillus plantarum DK119.
Hereinafter, the technical contents of the above description will be described in detail.
[Lactic acid bacteria selection]
Lactobacillus
plantarum
DK119
Selection
Lactobacillus plantarum DK119 (LAB DK119) lactic acid bacteria isolated from kimchi is selected by acid resistance test, bile acid resistance test, proteolytic activity and β-galactosidase activity.
The Lactobacillus plantarum DK119 is a commercially available microorganism which is commercially available from TOBICO Co., Ltd. (trade name: DK (DK) 119 lactic acid bacteria), which is disclosed in Patent Document 10-2015-0044764 (published on Apr. 27, 2015) It is a readily available microorganism.
Studies on the protective effect of the LAB DK119 lactic acid bacteria against influenza viruses showed 100% survival rate from infection with type A influenza virus in experimental animals administered with lactic acid bacteria (live cells) orally and intranasally.
The administration of the LAB DK119 lactic acid bacillus reduces influenza virus concentration and inflammation in the lungs and increases the antiviral cytokines IFN-gamma and IL-12, while inhibiting the inflammatory cytokines IL-4 and IL-6 production It regulates the production of dendritic cells and macrophages to increase congenital immunity and thus has an antiviral effect against H1N1 and H3N2 viruses. The effects of these drugs on PLS ONE have been reported in the literature (Min-Kyung Park, Vu NGO, Young-Man Kwon, Young-Tae Lee, Sieun Yoo, Young-Hee Cho, Sung Moon Hong, Hye Suk Hwang, Yu-Jin Jung, Dae-Won Moon, Eun-Ji Jeong, Min-Chul Kim, Yu-Na Lee, Ji-Hun Jang, Joon-Suk Oh, Cheol-Hyun Kim, Sang-Moo Kang. Lactobacillus plantarum DK119 as a Probiotic Confers Protection against Influenza Virus by Modulating Innate Immunity. PLOS ONE (October 2013,
Therefore, in the present invention, LAB DK119 lactic acid bacteria having acid-fast bacilli and anti-flu virus function that protects the host from influenza are used for fermentation of fermented beverages of Lactobacillus lactis.
[Of the Sanayachi
On the dagger
≪ / RTI >
One.
On the dagger
Extraction, fermentation and beverage manufacturing process
As shown in FIG. 1, the fermentation liquid or the fermented beverage according to the present invention can be prepared by mixing a variety of edible plant materials and sugar in a 1: 1 weight ratio,
A primary fermentation step of spontaneously fermenting and aging the sugarcane plant material at room temperature for 6 months to 2 years,
Adding purified water to the first fermentation product subjected to the first natural fermentation process to adjust the solid content to 10 to 30 ° Brix,
Sterilizing the primary fermented product after the solid content adjustment step at 60 to 70 ° C for 20 to 40 minutes,
A second fermentation step of inoculating the primary fermented product after the pasteurization process with 10 6 to 10 7 cfu / mL of the anti-influenza virus lactic acid bacteria and fermenting the product at 30 to 39 ° C for 4 to 10 days;
Mixing the secondary fermentation product subjected to the secondary fermentation process with a material for assisting the proliferation of intestinal lactic acid bacteria;
And adjusting the solid content of the fermented product obtained by mixing the sub ingredient.
At this time, the material may be oligosaccharide of galacto-oligosaccharide or fructo-oligosaccharide; Chicory; Pork potatoes; And a dandelion hydrothermal extract. The fermented product obtained by mixing the above materials may be prepared as a fermented broth by adjusting the solid content to 20 to 35 ° Brix, or a solid content of 10 to 15 ° Brix To prepare a fermented juice.
2.
To extract the sugar
Change in solids content by
On the dagger
Extraction by
Edible vegetable ingredients: Mix 1: 1 sugar and analyze the solid content during fermentation and aging for 1-2 years.
In this case, the edible vegetable material can be selected from a variety of plant materials such as artificial plants, medicinal plants, and fruit and vegetables commonly consumed in daily life, and there is no particular restriction on the selection. As specific examples thereof, Or two or more kinds of vegetable materials.
Dipstick
Analysis of solids content of Sanayacha liquid
Table 1 shows the results of analysis of the solid content (° Brix) of the three kinds of aged strawberry fermentation broth extracted for 1-2 years.
[Analysis of fermentation characteristics]
The solid content (sugar content) of the three kinds of aged skim milk extracts aged for one year is diluted to 10 ~ 30 ° Brix, and LAB DK119 lactic acid bacteria is inoculated to analyze the sugar content which can be fermented.
Fermentation characteristics according to the type of extract are confirmed by analysis of lactic acid bacteria number, titratable acidity, pH and total reducing sugar content.
1. Dog wormwood
Dipstick
Fermentation characteristics and reducing sugar content of extract
10 °
Brix
- shit
Dipstick
Fermentation Characteristics of Extracts
As shown in FIG. 2, the number of lactic acid bacteria was proliferated up to 3 days after inoculation, and the number of lactic acid bacteria (Logcfu / mL), pH and titratable acidity (% -lactic acid) And then decreases.
The pH decreased to about 3.2 for 5 days of fermentation and the titratable acidity increased to between 0.8 and 0.9, indicating that the fermentation of LAB DK119 lactic acid bacteria occurs well in 10 Brix -
20 °
Brix
- shit
Dipstick
Fermentation Characteristics of Extracts
As a result of measuring the number of lactic acid bacteria (Logcfu / mL), pH and% -lactic acid according to the fermentation period (0 to 5 days), as shown in FIG. 3, Decrease after 4 days.
The pH was decreased to about 3.2 for 5 days of fermentation and the titratable acidity was increased to 0.9, indicating that LAB DK119 lactic acid fermentation occurs well in 20 Brix -
25 °
Brix
- shit
Dipstick
Fermentation Characteristics of Extracts
As shown in FIG. 4, the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) in the fermentation period (0-5 days) And then decreases.
The pH decreased to about 3.4 for 5 days and the titratable acidity increased to about 0.9, indicating that the fermentation of LAB DK119 lactic acid bacteria occurs well in the 25 Brix- It seems to start.
30 °
Brix
- shit
Dipstick
Fermentation Characteristics of Extracts
(Logcfu / mL), pH, and% -lactic acid in the fermentation period (0-5 days) were measured. As shown in FIG. 5, the number of lactic acid bacteria per day was the maximum And then decreases.
The pH decreased to about 3.6 for 5 days of fermentation and the titratable acidity increased to about 0.6-0.7, indicating that fermentation of LAB DK119 lactic acid bacteria occurs even in 25 Brix- do.
Reducing sugar reduction of lactic acid fermentation broth
The results of analysis of the difference in reducing sugar content before fermentation and after fermentation after 5 days of fermentation with LAB DK119 at 10, 20, 25 and 30 Brix were shown in FIG. 6.
20 Brix fermentation broth decreased about 25% reducing sugar, and 10 and 30 Brix fermentation showed about 10% decrease respectively.
2. Horseshoe
Dipstick
Fermentation Characteristics of Extracts
10 °
Brix
- Hibiscus
Dipstick
Fermentation Characteristics of Extracts
As a result of measuring the change of lactic acid bacteria (Logcfu / mL), pH and% -lactic acid according to fermentation period (0-5 days), as shown in FIG. 7, And then decreases.
The pH was decreased to about 3.6 for 5 days of fermentation and the titratable acidity increased to nearly 0.7, indicating that LAB DK119 lactic acid fermentation was actively induced in the 10 Brix-pertussis solution.
20 °
Brix
- Hibiscus
Dipstick
Fermentation Characteristics of Extracts
As shown in FIG. 8, the number of lactic acid bacteria (Logcfu / mL), pH, and titratable acidity (% -lactic acid) in the fermentation period (0-5 days) And then decreases.
The pH was decreased to about 3.6-3.7 at 5 days of fermentation, and the titratable acidity increased to between 0.6-0.7, which was comparable to that of 10 Brix-glucose solution. However, LAB DK119 lactic acid fermentation appeared to occur relatively well in 20 Brix-
25 °
Brix
- Hibiscus
Dipstick
Fermentation Characteristics of Extracts
(Logcfu / mL), pH and% -lactic acid in the fermentation period (0-5 days) were measured. As shown in FIG. 9, the number of lactic acid bacteria per day was the maximum And then decreases.
The pH decreased to about 3.7 at 5 days of fermentation and the titratable acidity increased to about 0.3, indicating that the fermentation of LAB DK119 lactic acid bacteria occurs well in the 25 Brix-peritoneal flour per well, but the degree of fermentation is significantly reduced compared to that of 10-20 Brix .
30 °
Brix
- Hibiscus
Dipstick
Fermentation Characteristics of Extracts
As shown in FIG. 10, changes in the number of lactic acid bacteria (Logcfu / mL), pH and titratable acidity (% -lactic acid) according to the fermentation period (0 to 5 days) The acidity change was so small that 30 Brix-pertussis dipping was difficult to ferment lactic acid bacteria.
Reducing rate of fermented lactic acid bacteria
The results are shown in Fig. 11 as a result of the reduction of the reducing sugar content before fermentation and the fermentation after 5 days of fermentation with LAB DK119 at 10, 20, 25 and 30 Brix, respectively.
Approximately 25% of the reducing sugar was digested in the 10 Brix fermentation broth, and the fermentation broth of 30 Brix was reduced by about 5%.
3. Saururus
Dipstick
Fermentation Characteristics of Extracts
10 °
Brix
- Saururus
Dipstick
Fermentation Characteristics of Extracts
As a result of measuring the change of lactic acid bacteria (Logcfu / mL), pH and% -lactic acid according to the fermentation period (0-5 days), as shown in FIG. 12, the number of lactic acid bacteria was proliferated until the
The pH decreased to about 3.2 at 5 days of fermentation and the titratable acidity increased to between 0.7 and 0.8, suggesting that LAB DK119 lactic acid bacteria fermentation occurs well in 10 Brix-Saururus glutinosa.
20 °
Brix
- Saururus
Dipstick
Fermentation Characteristics of Extracts
(Logcfu / mL), pH and titratable acidity (% -lactic acid) according to fermentation period (0-5 days) were measured. As shown in FIG. 13, the number of lactic acid bacteria And then decreases.
The pH decreased to about 3.2 for 5 days of fermentation and the titratable acidity increased to over 0.6, indicating that the LAB DK119 lactic acid fermentation was well tolerated in the 20 Brix-Saururus glutinosa.
25 °
Brix
- Saururus
Dipstick
Fermentation Characteristics of Extracts
(Logcfu / mL), pH and titratable acidity (% -lactic acid) according to the fermentation period (0 to 5 days) were measured. As shown in FIG. 14, Reaching a maximum and then decreasing.
The pH decreased to about 3.2-3.3 at 5 days of fermentation and the titratable acidity increased to about 0.5, indicating that LAB DK119 lactic acid fermentation was more likely to occur even in the 25 Brix- It seems to start to do.
30 °
Brix
- Saururus
Dipstick
Fermentation Characteristics of Extracts
As a result of measuring the number of lactic acid bacteria (Logcfu / mL), pH, and% -lactic acid according to the fermentation period (0 to 5 days), as shown in FIG. 15, And then decreases.
The pH is decreased to about 3.4 for 5 days of fermentation and the titratable acidity is increased to about 0.4, so that fermentation of LAB DK119 lactobacillus appears to take place even in 30 Brix-starch sugar solution.
Decrease of Reducing Sugar in Lactic Acid Fermentation Sauce
The results of the analysis of the difference in reducing sugar content between before fermentation and after fermentation after diluting Saururus chinensis extract (1 year) with 10, 20, 25, 30 Brix and LAB DK119 for 5 days are shown in FIG.
Reduction of about 30% of reducing sugar in 10 Brix fermentation broth and decrease of less than 5% in 30 Brix fermentation broth.
The present invention uses a lactic acid bacterium having a specialized function to extract an effective ingredient of a variety of plant raw materials such as mountain pasture, medicinal plants and fruit and vegetables commonly consumed in daily life through a dicer using sugar or the like, and fermentation liquid can be obtained through natural fermentation and aging And it is possible to provide various fermented products having high functionality in which the solid content of the obtained fermentation broth is adjusted and the physiologically active components are increased and the sugar content is lowered through the fermentation of lactic acid bacteria.
Claims (6)
Sterilizing the primary fermented product after the solid content adjustment step at 60 to 70 ° C for 20 to 40 minutes,
The first fermentation product subjected to the pasteurization process is inoculated with 10 6 to 10 7 cfu / mL of Lactobacillus plantarum DK119, which is an isolate of Lactobacillus plantarum DK119, isolated from kimchi, and subjected to fermentation at 30 to 39 ° C. for 2 to 4 days A fermentation step,
An oligosaccharide of galacto-oligosaccharide or fructo-oligosaccharide which aids in the proliferation of intestinal lactic acid bacteria in the secondary fermentation product after the secondary fermentation; Chicory; Pork potatoes; A dandelion extract, and a dandelion hydrothermal extract;
And adjusting the solid content of the fermented product to 20 to 35 ° Brix or 10 to 15 ° Brix, wherein the solid content of the fermented product is the same as that of the fermented product.
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