KR101962570B1 - Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same - Google Patents
Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same Download PDFInfo
- Publication number
- KR101962570B1 KR101962570B1 KR1020180027246A KR20180027246A KR101962570B1 KR 101962570 B1 KR101962570 B1 KR 101962570B1 KR 1020180027246 A KR1020180027246 A KR 1020180027246A KR 20180027246 A KR20180027246 A KR 20180027246A KR 101962570 B1 KR101962570 B1 KR 101962570B1
- Authority
- KR
- South Korea
- Prior art keywords
- lactic acid
- fermentation broth
- aronia
- acid bacteria
- beverage composition
- Prior art date
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Abstract
본 발명은 유산균을 이용한 아로니아 발효액을 유효성분으로 함유하는 항산화 기능성 발효음료 조성물에 관한 것이다. 상기 조성물은 유산균 L. plantarum , L.brevis 및 E. faecium을 이용하여 발효하였을 때 항산화 기능성이 현저히 강화되는 효과를 나타내었으므로, 이 균주에 의한 아로니아 유산균 발효액을 유효성분으로 함유하는 항산 기능성 음료 조성물을 제공하는 효과가 있다.The present invention relates to an antioxidant-functional fermentation beverage composition containing an Aronia fermentation broth using lactic acid bacteria as an active ingredient. The composition comprises lactic acid bacteria L. plantarum , L. brevis and E. faecium The antioxidant functional property is markedly enhanced when the fermented product is fermented using the fermentation broth. Therefore, there is an effect of providing an antioxidant functional beverage composition containing the fermentation broth of fermented Lactobacillus acid bacteria by the fermentation broth as an effective ingredient.
Description
본 발명은 유산균을 이용한 항산화 기능성 아로니아 발효음료 및 그 제조방법으로, 더욱 상세하게는 아로니아 유산균 발효액을 함유하는 항산화 기능성 음료에 관한 것이다. GRAS(Generally Recognized as Safe)급 유산균의 최대 활성을 탐색하여 아로니아 원료 농도를 1 ~ 20°Brix로 조정한 아로니아 농축액을 pH 6.0 ~ 7.0으로 보정한 후 멸균한 다음 냉각하여 유산균 배양액을 1 ~ 5중량% 접종한 다음 발효시킨 아로니아 발효액이 함유된 항산화 기능성 신규한 음료 조성물에 관한 것이다.The present invention relates to an antioxidant-functional aroma fermented beverage using lactic acid bacteria and a method for producing the fermented beverage. More particularly, the present invention relates to an antioxidant-functional beverage containing a fermentation broth of Aronia lactic acid bacteria. The maximum activity of GRAS (Generally Recognized as Safe) lactic acid bacteria was investigated and the concentration of Aronia was adjusted to 1 ~ 20 ° Brix and the pH of the concentrate was adjusted to 6.0 ~ 7.0. After sterilization, The present invention relates to a novel antioxidative functional beverage composition containing 5% by weight of a fermented broth fermented after fermentation.
아로니아(Aronia melanocarpa)는 장미과에 속하는 베리류로 블랙초크베리라고도 하며, 북아메리카 지역에서 자생하며 5월 중순경에 개화하고 8 ~ 9월에 과실을 수확한다. 초기에는 주로 식용색소의 원료 또는 관상용으로 재배를 하였다. 1930년 초반 러시아의 식물학자에 의해 열매의 맛과 향이 좋아 과즙을 음료로 사용하면서 식재료로서의 가치가 밝혀지기 시작했다. 아로니아의 본격적인 재배는 1978년 폴란드에서 러시아로부터 아로니아를 도입해 최초로 시작되었으며, 현재는 전세계 생산량의 90% 이상을 폴란드에서 공급하고 있다. (놀라운 슈퍼베리 아로니아의 비밀, 김경성) Aronia ( Aronia melanocarpa ) belongs to the Rosaceae, also known as black chokeberry, is native to North America, blooms around mid May and harvests fruits from August to September. It was initially cultivated mainly as a source of food coloring or as an ornamental. In the early 1930s, as a botanist in Russia, the taste and flavor of fruit was good, and as juice was used as a drink, its value as a food ingredient began to be revealed. The full-scale cultivation of Aronia began in 1978 with the introduction of Aronia from Russia in Poland, and now supplies more than 90% of the world's production from Poland. (Amazing secret of Superior Berriarnia, Kim Kyung Sung)
국내에는 2007년 처음 도입되어 충북 옥천, 강원 원주 등지에서 소규모로 재배하기 시작하여 현재 의령, 단양 등으로 확산되어 농촌 소득 경쟁력 향상에 많은 영향을 끼치며(Park and Hong, 2014, Kor J Food, Pres, 21(5):718-726). 최근에는 전국적으로 확산되어 재배되고 있다. (Park and Hong, 2014, Kor J Food, Pres, Jang, Jae-Woo, and Jang, 2002) 21 (5): 718-726). In recent years, it has grown nationwide.
아로니아의 기능성 성분으로는 vitamin A, C, E, B2, B6, B9, B12, 엽산(folic acid), 퀴닌산(quinic acid), 페놀산(phenolic acids), 안토시아닌(anthocyanin), 탄닌(tannin), 카테킨(catechins), 퀘르세틴(quercitin), 루틴(rutin), 헤스페리딘(hesperidin), 레스베라트롤(resveratrol), 베타카로틴을 비롯해 칼슘, 철분, 마그네슘, 아연, 칼륨, 망간과 같은 다양한 유기 미네랄이 들어있는 것으로 밝혀졌다.The functional ingredients of Aronia include vitamin A, C, E, B 2 , B 6 , B 9 , B 12 , folic acid, quinic acid, phenolic acids, anthocyanin, , Tannin, catechins, quercitin, rutin, hesperidin, resveratrol, beta carotene, as well as calcium, iron, magnesium, zinc, potassium, It was found to contain minerals.
또한, 아로니아의 주요 유용성분으로는 polymeric pro-anthocyanidins, chlorogenic acid, neo-chlorogenic acid, cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside 등으로 다양한 생리적 기능이 있어 식품 기능성 소재로 널리 사용되고 있다(Oszmiaski 와 Sapis, 1988, J Food, Sci, 53:1241-1242). 대표적으로 아로니아에 풍부하게 함유되어 있는 폴리페놀 성분에 대한 라디칼 소거활성, 항산화 효과에 대한 연구가 활발히 이루어져 있으며(Hwang 등, 2014, Kor j Food, Chem, 146:71-77; Oszmiaski 와 Wojdylo, 2005, Eur Food, Tech, 221(6):809-813), 당뇨 유발 쥐 및 고지혈증 유발 쥐에게 아로니아 주스를 투여하여 혈당 및 지질 저해 효과(Valcheva-Kuzmanova 등, 2007, Methods and find Exp Clin Pharmacol, 29(2):101-106)를 확인하여 건강에 유익하다고 보고되고 있으며, 가벼운 콜레스테롤 혈증을 가진 사람이 아로니아 주스 섭취를 하였을 경우 동맥 혈압에 좋은 영향을 주는 것으로 알려져 있다.In addition, the main useful components of aronia are polymeric pro-anthocyanidins, chlorogenic acid, neo-chlorogenic acid, cyanidin-3-O-galactoside and cyanidin-3-O-arabinoside. (Oszmiaski and Sapis, 1988, J Food, Sci, 53: 1241-1242). Studies on radical scavenging activity and antioxidant activity of polyphenol compounds rich in aronia have been actively conducted (Hwang et al., 2014, Korj Food, Chem, 146: 71-77; Oszmiaski and Wojdylo, 2005, Eur Food, Tech, 221 (6): 809-813), and the glucose and lipid inhibitory effects of Arrnia juice were administered to diabetic and hyperlipemic rats (Valcheva-Kuzmanova et al., 2007, Methods and find Exp Clin Pharmacol , 29 (2): 101-106). It has been reported that a person with mild cholesterolemia has a favorable effect on arterial blood pressure in the case of intake of aronia juice.
최근 서구화된 식생활로 인해 대사성 증후군으로 인한 고혈압, 당뇨병, 비만 등의 유병율이 증가되고 있다. 이와 같은 질병을 예방하는 방법 중 하나로 활성산소 제거의 주요 효능을 갖는 천연 안토시아닌이 다량 함유되어 있는 음식 섭취로 인체의 항산화 기능을 유지시킬 수 있다. 블루베리, 크렌베리, 빌베리 등 베리류는 비타민 C나 E보다 강력한 항산화제로 알려진 폴리페놀 화합물을 함유하고 있어 항산화 작용, 과산화 지질 생성억제 등에 효과적이다. 특히 아로니아는 가장 높은 안토시아닌과 폴리페놀을 함유하고 있는 것으로 밝혀져 있는데, 항산화능을 측정하는 활성산소 흡수 능력(ORAC) 지수를 비교했을 때 딸기 15.4 mol TE/g, 블루베리 28.9 mol TE/g 인 반면 아로니아는 160 mol TE/g으로 블루베리의 약 5배 이상 높은 것으로 알려져 있으며, 과실 중 가장 높은 수치를 나타낸다. Recently, westernized diets have increased the prevalence of hypertension, diabetes and obesity due to metabolic syndrome. One of the ways to prevent these diseases is to maintain the antioxidant function of the human body by eating food containing a large amount of natural anthocyanin, which has the main effect of active oxygen elimination. Berries such as blueberries, cranberries, and bilberries contain polyphenols, which are known to be more potent antioxidants than vitamin C and E, and are effective against antioxidant activity and suppression of lipid peroxidation. Especially, it was found that Aronia contains the highest anthocyanin and polyphenol. When comparing the index of active oxygen uptake ability (ORAC) measuring antioxidant ability, strawberry 15.4 mol TE / g, blueberry 28.9 mol TE / g On the other hand, Aronia is about 160 mol TE / g, which is known to be about 5 times higher than blueberry, and it has the highest value of fruit.
아로니아의 가공제품은 주로 음료, 잼, 분말, 농축액, 과일차 형태의 단순 가공 제품으로 시중에 유통되고 있는 실정이므로, 아로니아의 부가가치를 높이고 새로운 수요 창출을 위한 다양한 제품의 활용 및 개발이 필요하다. The processed products of Aronia are mainly processed as beverages, jams, powders, concentrates, and fruit tea, and therefore it is necessary to use and develop various products to increase the value added of Aronia and create new demand. Do.
유산균(젖산균)은 당류를 발효하여 에너지를 획득하고 다량의 유산(lactic acid)를 생성하며, 소비되는 당의 50% 이상을 대사 생산물로 생성하여 장내에서 인체에 해로운 indole, skatole, amine, ammonia 등을 생성하지 않고 부패를 방지하는 유익균이다. 유산균은 그람양성균으로 통성혐기성 또는 혐기성 미생물이며 운동성은 없고 대부분이 카탈라아제 음성이며 생육에는 각종 비타민, 아미노산, 펩티드 등을 요구한다. 일반적으로 유산균의 섭취는 장내 미생물들이 음식물의 소화, 흡수, 분해와 배설 등을 돕는 유익균의 증가를 유도하여 소화작용을 도와 소화기계 질환에 개선 효과를 나타낸다(Rolfe, 2000, J Nutr, 130:396-402). 또한 유산균 발효를 통한 유용 물질의 합성에 의한 영양 및 건강 증진 효과가 있으며, 정장 작용, 면역증강 작용, 간경화 개선, 항암 작용, 피부미용 효과 등 영양학적인 효과가 있는 것으로 보고되어 있다. Lactic acid bacteria (lactic acid bacteria) ferment saccharides to obtain energy, produce a large amount of lactic acid, and produce more than 50% of the consumed sugar as a metabolite product, thereby producing indole, skatole, amine and ammonia It is a beneficial germ that prevents corruption without generating it. Lactic acid bacteria are Gram-positive bacteria and they are anaerobic or anaerobic microorganisms with no motility. Most of them are catalase-negative and require various vitamins, amino acids and peptides for growth. In general, the intake of lactic acid bacteria induces an increase in beneficial bacteria that help digestion, absorption, decomposition and excretion of food, thereby improving digestion and improving digestive system diseases (Rolfe, 2000, J Nutr, 130: 396 -402). In addition, it has nutrition and health promoting effect by synthesis of useful substances through fermentation of lactic acid bacteria, and has been reported to have nutritional effects such as effect of dressing, immunity enhancement, improvement of liver cirrhosis, anticancer effect, skin care effect.
선행기술로는 대한민국 등록특허 제 10-2015-0064923호에 공지되어 있으나 이는 양조식초를 활용한 아로니아 음료 제조방법에 관한 발명으로, 아로니아 생과실을 양조식초를 활용하여 유효성분을 추출하여 음료베이스를 제조한 것이다. 그러나 현재까지 유산균을 이용하여 얻은 아로니아 유산균 발효액을 유효성분으로 함유하는 항산화 기능성 음료 조성물에 대하여는 공지된 바 없다.Korean Patent Registration No. 10-2015-0064923 discloses a method for producing an Arrancia beverage using a vinegar, wherein the Arrnia fresh fruit is extracted from a beverage base . However, no known antioxidant functional beverage composition containing the fermentation broth of Aronia lactic acid bacteria obtained using lactic acid bacterium as an active ingredient has been known.
따라서, 본 발명의 목적은 아로니아의 유산균 발효액을 제공하는 데 있다. 본 발명의 다른 목적은 상기 방법으로 제조된 항산화 기능성 아로니아 유산균 발효 음료 조성물을 제공하는 데 있다.Accordingly, an object of the present invention is to provide a lactic acid fermentation broth of Aronia. Another object of the present invention is to provide an antioxidant functional fermented beverage composition of Aronia lactic acid bacteria produced by the above method.
본 발명의 상기 목적은 GRAS(Generally Recognized as Safe)급 유산균을 이용한 아로니아의 유산균 발효 조건을 확인하기 위하여 전체 유산균 배지 조성물에 대하여 아로니아 농축액을 1 ~ 20°Brix로 조정하여 여기에 yeast extract 1 ~ 5중량% 및 glucose 1 ~ 5중량%를 각각 첨가하는 단계와; 상기 유산균 배양 배지를 멸균 및 냉각 후 이와 별도로 유산균 전배양액을 상기에서 얻은 유산균 배양배지에 1 ~ 5중량% 접종하여 37℃에서 48~80시간동안 80~100 rpm 진탕 배양하여 최적 발효 시점을 탐색하는 단계와; 다양한 유산균 종류에 따른 발효 완료 시점 탐색하는 단계와; 상기에서 얻은 유산균 발효액의 항산화등 생리활성을 분석하는 단계를 통해 달성하였다.The above object of the present invention is to confirm the fermentation conditions of lactic acid bacteria of Generally Recognized as Safe (GRAS) using lactic acid bacteria of the genus, and to adjust the concentration of the Aronia concentrate to 1 ~ 20 ° Brix for the total lactic acid culture composition, yeast extract 1 To 5 wt% and 1 to 5 wt% of glucose, respectively; After the lactic acid bacteria culture medium was sterilized and cooled, the lactic acid bacteria pre-culture broth was separately inoculated to the lactic acid bacteria culture medium obtained above and incubated at 37 ° C for 48 to 80 hours with shaking at 80 to 100 rpm for the optimum fermentation time ; Searching for a fermentation completion time according to various types of lactic acid bacteria; And analyzing the physiological activities such as antioxidation of the lactic acid fermentation broth obtained above.
본 발명은 아로니아 농축액을 유산균으로 발효하여 항산화 기능성을 현저히 강화시킨 아로니아 유산균 발효 음료 조성물을 제공하는 뛰어난 효과가 있다.The present invention has an excellent effect of providing a fermented beverage composition of Aronia lactic acid bacteria which ferment an Aronia concentrate with lactic acid bacteria to significantly enhance antioxidant function.
도 1은 본 발명의 유산균을 이용한 아로니아 발효액의 제조방법 흐름도이다.
도 2는 본 발명의 실시 예 2에 따른 아로니아 발효액의 pH 변화를 나타낸 그래프이다.
도 3은 본 발명의 실시 예 3에 따른 아로니아 발효액의 항산화 활성 검정(DPPH) 결과를 나타낸 그래프이다.
도 4는 본 발명의 실시 예 3에 따른 아로니아 발효액의 총 페놀 함량 결과를 나타낸 그래프이다.1 is a flow chart of a method for producing an Aronia fermentation broth using the lactic acid bacteria of the present invention.
FIG. 2 is a graph showing changes in pH of the fermentation broth according to Example 2 of the present invention. FIG.
3 is a graph showing the results of antioxidant activity assay (DPPH) of the fermentation broth according to Example 3 of the present invention.
4 is a graph showing the results of total phenol contents of the fermentation broth according to Example 3 of the present invention.
본 발명은 아로니아 유산균 발효액을 유효성분으로 함유하는 항산화 기능성 발효음료 조성물을 제공한다.The present invention provides an antioxidant-functional fermented beverage composition containing a fermentation broth of Aronia lactic acid bacteria as an effective ingredient.
본 발명에 따르면 상기 아로니아 발효액은 Lactobacillus bevis , Lactobacillus plantarum 및 Enterococcus faecium에서 높은 항산화 활성을 나타낸다.According to the present invention, the above-mentioned Aronia fermentation broth is Lactobacillus bevis , Lactobacillus plantarum And Enterococcus It shows high antioxidant activity in faecium .
본 발명에 따르면 상기에서 사용되는 유산균주는 통상 시중에서 구입할 수 있다. According to the present invention, the lactic acid bacteria used in the above may be commercially available.
본 발명에 따라 수득한 상기 아로니아의 유산균 발효액은 이를 유효성분으로 함유하는 항산화 기능성 발효음료 조성물로 제공할 수 있다.The fermentation broth of lactic acid bacteria obtained according to the present invention can be provided as an antioxidant functional fermented beverage composition containing it as an active ingredient.
본 발명에 따르면, 상기 아로니아 유산균 발효액 음료 조성물에 포함되는 부재료는 다양한 식품첨가제로부터 선택될 수 있다. 영양개선을 위하여 바람직하게는 액상과당을 포함한 당류, 무기염류, 비타민류, 올리고당류, 식품첨가용 각종 유기산을 다양한 식품첨가물을 더 함유할 수 있다. 또 풍미향상을 위하여 감미료로는 서당, 글루코스, 말토스, 프락토스, 이성화당, 스테비오사이드 및 꿀에서 선택된 1종 또는 2종 이상의 당류를 포함할 수 있다.According to the present invention, the sub ingredient contained in the beverage composition of the fermentation broth of Aronia lactic acid bacteria can be selected from various food additives. In order to improve nutrition, a variety of food additives may be added, preferably sugars including inorganic fructose, inorganic salts, vitamins, oligosaccharides, and various organic acids for food addition. In order to improve flavor, the sweetener may include one or more saccharides selected from sucrose, glucose, maltose, fructose, isomerized sugar, stevioside and honey.
본 발명은 하기의 구체적인 실시예와 실험예에 의해 보다 구체적으로 설명되나, 하기 실시예와 실험예는 본 발명을 예시하기 위한 것으로 본 발명의 권리범위가 이에 한정하는 것으로 의도되지는 않는다.The present invention will be described in more detail with reference to the following specific examples and experimental examples, but the following examples and experimental examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention.
실시예1. 유산균의 전배양액 제조 및 성장곡선Example 1. Production and Growth Curve of Lactic Acid Bacteria
유산균의 생육 조건을 위해 yeast extract, glucose를 농도에 따라 제조한 후 증류수를 혼합하여 사용하였으며, 유산균을 접종하고 37℃에서 24 ~ 60시간 동안 80 ~ 100 rpm 진탕 배양 중 pH, 흡광도(O.D value)를 측정하여 성장곡선을 그린 후 본 발명의 전배양액 원료로 사용하였다. 그 결과 L. plantarum 24시간, L. brevis 36시간, E. faecium 24시간에 가장 높은 활성을 나타냈다.For the growth conditions of lactic acid bacteria, yeast extract and glucose were prepared according to the concentration and then mixed with distilled water. PH, absorbance (OD value) of lactic acid bacteria inoculated and incubated at 37 ℃ for 24 ~ 60 hours at 80 ~ And the growth curve was drawn and used as the preculture liquid of the present invention. As a result, the highest activity was found at 24 hours of L. plantarum , 36 hours of L. brevis , and 24 hours of E. faecium .
실시예 2. 유산균을 이용한 아로니아 발효액의 제조방법 및 발효 탐색 Example 2. Production method and fermentation of Aronia fermentation broth using lactic acid bacteria
1 ~ 20°Brix로 조절한 아로니아 농축액에 pH 6.0 ~ 6.5 보정하여 yeast extract, glucose를 농도에 따라 첨가한 후 멸균한다. 이후 냉각한 다음 상기 실시예1에서 얻은 유산균 전배양액을 1 ~ 5중량% 접종하여 37℃에서 48 ~ 80 시간 80 ~ 100 rpm 진탕 배양시켰고, pH를 측정하여 발효 탐색 후 아로니아 발효액을 제조하였다. 실험 결과 도2에서 알 수 있듯이 모든 유산균들은 시간이 지남에 따라 pH가 감소하였고, pH 4.5 이하로 도달되는 시점을 발효 완료시점으로 하였다. 유산균 종류에 따른 발효 완료 시점은 L. plantarum 76시간, L. brevis 48시간, E. faecium 64시간으로 확인하였다. Adjust pH to 6.0 ~ 6.5 with Aronia concentrate adjusted to 1 ~ 20 ° Brix and add yeast extract, glucose according to concentration and sterilize. After cooling, the culture broth obtained in Example 1 was inoculated with 1 to 5 wt% of the culture broth and incubated at 37 ° C for 48 to 80 hours with shaking at 80 to 100 rpm. After pH was measured, the fermentation broth was prepared and fermented. As shown in FIG. 2, all of the lactic acid bacteria decreased in pH over time, and the time point when the pH of the lactic acid bacteria reached pH 4.5 was reached. The fermentation time of L. plantarum was 76 hours, L. brevis was 48 hours, and E. faecium was 64 hours.
실험예 1. 본 발명 아로니아 발효액의 항산화 활성 검정(DPPH)Experimental Example 1 Antioxidant Activity Test (DPPH)
상기 실시예2의 방법으로 제조된 아로니아 발효액을 이용하여 DPPH 5mL에 시료 0.5mL을 가하여 상온, 암소에서 30분 방치 후 517nm에서 흡광도를 측정하였으며, 시료 첨가구와 무첨가구의 흡광도 차이를 백분율(%)로 하기 계산식1로 나타내었다.0.5 ml of the sample was added to 5 ml of DPPH using the fermentation broth prepared in Example 2, and the absorbance at 517 nm was measured at room temperature and dark place for 30 minutes. The absorbance difference (%) between the sample and the non- As shown in the following equation (1).
실험 결과, 도3에서 알 수 있듯이 유산균을 첨가하지 않은 대조구에서는 DPPH radical 소거활성율이 28.85%로 나타났고, L. plantarum 55.72% 및 L. brevis 41.77%로 2배 이상 소거능이 증가하였고, E. faecium도 33.68%로 아로니아 발효 전 대조구 대비 항산화 활성이 증가하였다.As shown in FIG. 3, DPPH radical scavenging activity was 28.85% in control group without Lactobacillus, 55.72% in L. plantarum , and L. brevis 41.77%, and the antioxidant activity of E. faecium was increased to 33.68% compared to the control before fermentation.
실험예 2. 아로니아 발효액의 총 페놀함량 검정Experimental Example 2. Total phenol content of the fermentation broth of Aronia
상기 실시예2를 통해 제조된 아로니아 발효액을 이용하여 1mL에 1 N-Folin ciocalteu's reagents 1mL을 첨가하여 반응시킨 후, 3분 뒤 10% Na2CO3를 1mL 첨가하였다. 실온에서 1시간 방치 후 700nm에서 흡광도를 측정하여 총 페놀함량을 조사하였다. 1 mL of 1 N-Folin ciocalteu's reagents was added to react with the Aronia fermentation broth prepared in Example 2, and then 1 mL of 10% Na 2 CO 3 was added for 3 minutes. After standing for 1 hour at room temperature, the absorbance was measured at 700 nm and the total phenol content was examined.
실험 결과, 도4에서 알 수 있듯이 아로니아 유산균 발효 전 대조구 370.97 mg%와 비교하였을 때 L. brevis 496.96 mg%, E. faecium 484.83 mg%, L. plantarum 461.21 mg%로 총 페놀 함량이 증가하였다.As shown in FIG. 4, the total phenol content of L. brevis was increased to 496.96 mg%, E. faecium 484.83 mg%, and L. plantarum 461.21 mg% when compared with 370.97 mg% of the control group before fermentation of Aronia lactic acid bacteria.
이상 설명한 바와 같이 본 발명은 아로니아의 유산균 발효액을 유효성분으로 함유하는 항산화 기능성 음료 조성물을 제공하는 뛰어난 효과가 있으므로 기능성 식품 산업상 매우 유용한 발명인 것이다.INDUSTRIAL APPLICABILITY As described above, the present invention is an extremely useful invention in the functional food industry because it has an excellent effect of providing an antioxidant functional beverage composition containing the lactic acid fermentation broth of Aronia as an active ingredient.
Claims (2)
(a) preparing a pre-culture solution of any one or more strains selected from the group consisting of L. plantarum, L. brevis and E. faecium ; (b) separately adjusting an Aronia melanocarpa L. concentrate to a pH of from 1 to 20 ° brix, pH 6.0 to 6.5; (c) 1 to 5 wt% of yeast extract and glucose are added to the Aronia concentrate obtained in step (b), respectively, to prepare a lactic acid fermentation medium, followed by high pressure sterilization and cooling; (d) 1 to 5% by weight of the lactic acid bacteria pre-culture medium prepared in the step (a) is inoculated into the lactic acid fermentation medium obtained in the high-pressure sterilization and cooling step, and shaking at 80 to 100 rpm Fermenting broth of fermented Lactobacillus fermentation broth comprising fermenting a fermentation broth of fermented Lactobacillus fermentation broth comprising fermenting a fermented Lactobacillus fermentation broth with a pH of 4.5 or less and a total polyphenol content of 461.21 mg% or more.
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| KR20220169986A (en) | 2021-06-22 | 2022-12-29 | 주식회사 세이브앤코 | Methods for extracting anthocyanins to improve urinary health by using cranberries and plant-based lactobacillus which enhance female reproductive health and extracts of thereby |
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| CN108967775A (en) * | 2018-06-25 | 2018-12-11 | 天津科技大学 | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof |
| CN113951409B (en) * | 2021-10-20 | 2024-03-19 | 神农智华生物科技(山西)有限公司 | Viable bacteria type fermented juice of aronia melanocarpa and processing method thereof |
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| KR101365917B1 (en) * | 2011-06-29 | 2014-02-20 | 전라북도 고창군 | Making method for fermentation beverage of rubus coreanus |
| KR20140032678A (en) * | 2012-09-07 | 2014-03-17 | (주)두루원 | Fermantion of aronia's extract |
| KR20150041519A (en) * | 2013-10-08 | 2015-04-16 | 주식회사 엘지생활건강 | latic acid bacteria fruit fermented liquor, latic acid bacteria fermentation fruit beverage and manufacturing method thereof |
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