KR102067198B1 - Method for producing Geomgangsong lactic acid bacteria fermented beverage using Geomgangsong pine lactic acid bacteria fermented solution with enhanced GABA component - Google Patents

Abstract

The present invention (1) extracting and preparing a mixture of water, Geum pine pine needles, pineapple concentrate and banana concentrate; (2) adding the purified water to the mixture prepared in step (1) to inoculate the Lactobacillus plantarum strain in a diluted solution, and then fermenting to prepare a fermentation broth mixed with lactic acid bacteria; (3) extracting by adding water to the dry top mushroom, followed by filtration and sterilization to prepare the top mushroom extract; (4) inoculating the Lactobacillus plantarum strain in the prepared mushroom extract of step (3) and fermenting the same to prepare a mushroom fermented lactic acid mushroom; And (5) Geumsong Lactobacillus mixed fermentation broth prepared in step (2) and Enoki mushroom lactobacillus fermentation broth prepared in step (4) and liquid fructose, polydextrose, apple concentrate, citric acid, flavoring, vitamin C, stevia and purified water It relates to a method for producing the Kumgang-song lactobacillus fermented beverage, and the Kumgang-song lactobacillus fermented beverage prepared by the method, characterized in that it comprises the step of mixing.

Description

Method for producing Geomgangsong lactic acid bacteria fermented beverage using Geomgangsong pine lactic acid bacteria fermented solution with enhanced GABA component

The present invention kumgang lactic acid bacteria fermented lactic acid bacteria fermented liquor, enoki mushroom lactic acid bacteria fermented liquid, liquid fructose, polydextrose, apple concentrate, citric acid, flavoring, vitamin C, enzyme treatment stevia and purified water comprising the step of preparing a mixture comprising It relates to a production method and fermented beverage Kumgangsong lactic acid bacteria prepared by the above method.

GABA is an abbreviation of gamma-aminobutyric acid, an amino acid neurotransmitter that is produced by enzymes as carbon dioxide escapes from glutamic acid in the biological world, and it is found in the brain in animals by the American biochemist Eugene Roberts in 1952. Roberts first discovered it. In animals, it is found in the brain, heart, kidneys, lungs, etc., and accounts for about 30% of all neurotransmitters in the central nervous system. In plants, it is detected in green tea, Chinese cabbage root, etc., and is also contained in kimchi, a traditional Korean fermented food.

GABA is a functional food with various physiological functions such as suppressing blood pressure rise, improving brain blood flow, preventing obesity, improving vision, anti-anxiety, anticonvulsion and brain function, and preventing dementia. It is also called brain food. . In particular, Gabba is a functional substance that is in the limelight as it has a neurostable effect on insomnia, depression, anxiety, etc. occurring during menopause or menopause as well as a functional substance for examinees.

Natural pine tree contains natural rosin as well as organic acid, low-molecular carbohydrates such as cellulose and hemicellulose, phenolic compounds, and volatile compounds, which have cleaning, antiseptic, moisturizing and skin beauty effects. It is known.

In the case of the existing pine drink is a bad hog due to the pine smell of pine trees, in order to eliminate such prejudice, it is necessary to maintain the functional ingredients and to develop a beverage that meets consumer preferences.

Korean Patent No. 0198506 discloses a method for processing a fruit beverage using pine intestine, and Korean Patent No. 11341162 discloses a method for preparing a beverage additive using pine blood extract, but the fermentation of Kumgangsong Lactobacillus of the present invention. It is different from the manufacturing method of a drink.

The present invention has been made in accordance with the requirements as described above, the object of the present invention is to optimize the manufacturing conditions, such as material selection, compounding ratio, pretreatment conditions, such that the functional material, such as GABA (Gaba) not only promoted, but also excellent Kumgangsong It is to provide a method for producing a lactic acid bacteria fermented beverage.

In order to solve the above problems, the present invention (1) extracting and preparing a mixture of water, Geum pine pine needles, pineapple concentrate and banana concentrate; (2) inoculating Lactobacillus plantarum strains into the diluted solution by adding purified water to the mixture prepared in step (1), and then fermenting to prepare a fermentation broth mixed with Kumgang-song; (3) extracting by adding water to the dry top mushroom, followed by filtration and sterilization to prepare the top mushroom extract; (4) inoculating Lactobacillus plantarum strain into the prepared mushroom extract of step (3) and then fermenting to prepare a mushroom fermentation fungus Lactobacillus; And (5) Geumsong Lactobacillus mixed fermentation broth prepared in step (2) and Enoki mushroom lactobacillus fermentation broth prepared in step (4) and liquid fructose, polydextrose, apple concentrate, citric acid, flavoring, vitamin C, enzymatically treated stevia and purified water It provides a method for producing a fermented beverage Kumgang lactic acid bacteria characterized in that it comprises the step of mixing.

In addition, the present invention provides a Kumgang-song lactic acid bacteria fermented beverage prepared by the above method.

Kumgang lactic acid bacteria fermented beverage of the present invention includes a Kumgang pine lactic acid bacteria fermentation broth and Enoki mushroom lactic acid bacteria fermentation broth with enhanced GABA content, it is effective to contribute to the health of consumers. In addition, it is possible to optimize the blending ratio and processing conditions of the ingredients to further improve the palatability to provide a beverage in accordance with the tastes of consumers.

In order to achieve the object of the present invention, the present invention

(1) extracting and preparing a mixture of water, Geum pine pine needles, pineapple concentrate and banana concentrate;

(2) inoculating Lactobacillus plantarum strains into the diluted solution by adding purified water to the mixture prepared in step (1), and then fermenting to prepare a fermentation broth mixed with Kumgang-song;

(3) extracting by adding water to the dry top mushroom, followed by filtration and sterilization to prepare the top mushroom extract;

(4) inoculating Lactobacillus plantarum strain into the prepared mushroom extract of step (3) and then fermenting to prepare a mushroom fermentation fungus Lactobacillus; And

(5) kumgangsong mixed lactic acid bacteria fermentation broth prepared in step (2) and the enoki mushroom lactic acid bacteria fermentation broth prepared in step (4) and liquid fructose, polydextrose, apple concentrate, citric acid, flavoring, vitamin C, stevia and purified water It provides a method for producing a fermented beverage Kumkang lactic acid bacteria, characterized in that it comprises the step of mixing.

In the preparation method of fermented beverage Kumgangsong lactic acid bacterium of the present invention, step (1) is preferably 81 to 85% by weight of water, 0.8 to 1.2% by weight of pine needles pine needles, 7 to 9% by weight pineapple concentrate, based on the total weight of the mixture and A mixture of 7-9 wt% banana concentrate may be extracted at 75-85 ° C. for 20-40 minutes to prepare a mixture. More preferably, 83.1 wt% water and 1 wt. The mixture may be prepared by extracting the mixture of%, pineapple concentrate 8.2 wt% and banana concentrate 7.7 wt% at 80 ° C. for 30 minutes.

In addition, in the preparation method of fermented beverage Kumgangsong lactic acid bacterium of the present invention, step (2) is preferably adding Lactobacillus plantarum strain to the diluted solution diluted to 12-18 brix by adding purified water to the prepared mixture. After inoculating 4-6% (v / v) of the dilution solution, the fermentation broth can be prepared by fermenting the mixture of Lactobacillus Lactobacillus for 3-5 days at 33-40 ° C. More preferably, 15 brix is added to the prepared mixture by adding purified water. The diluted Lactobacillus plantarum ( Lactobacillus plantarum ) strain in the diluted solution inoculated 5% (v / v) compared to the diluent and then fermented for 4 days at 37 ℃ can be prepared Kumgangsong lactic acid bacteria fermentation broth. Geumsong Song Lactobacillus fermentation broth prepared through the steps (1) to (2) is excellent in quality due to the enhancement of functional ingredients such as GABA, and when added to the preparation of beverages, the ingredients are already removed and already unique The degree of preference could be further improved.

In addition, in the preparation method of fermented beverage Kumgangsong lactic acid bacteria of the present invention, the step (3) is preferably added to the dry top mushrooms at a ratio of 0.8 ~ 1.2: 8 ~ 12 (w: v) at 75 ~ 85 ℃ After extracting for 4-6 hours, filtered and sterilized for 20-40 minutes at 75 ~ 85 ℃ sterilized mushroom extract can be prepared, more preferably in a dry top mushroom water at a ratio of 1:10 (w: v) After the extraction for 5 hours at 80 ° C addition and filtered and sterilized for 30 minutes at 80 ° C to prepare a mushroom extract.

In addition, in the preparation method of fermented beverage Kumgangsong lactic acid bacterium of the present invention, step (4) is preferably 4 to 6% (v / v) of the Lactobacillus plantarum strain in the fungus extract compared to the fungus extract (v / v). ) After inoculation, fermentation broth lactic acid bacteria can be prepared by fermentation at 33-40 ° C. for 8 to 12 days, and more preferably, Lactobacillus plantarum strains to the mushroom extract are 5 compared to the enoki mushroom extract. After inoculation with% (v / v) it can be fermented for 10 days at 37 ℃ to prepare a fungus lactic acid bacteria enoki mushroom. When the top mushroom lactic acid bacteria fermentation broth prepared by the above steps (3) to (4) has a high GABA content, an antioxidant activity is enhanced, and the quality is excellent, the already unique odor and odor of the mushroom is removed, so that an appropriate amount is added in preparing the beverage. The degree of preference could be further improved.

In addition, in the preparation method of fermented lactic acid bacteria fermentation beverages of the present invention, the mixing of step (5) is preferably 47 to 53% by weight of the mixed fermentation broth fermentation broth mixed with lactic acid bacteria lactic acid bacteria, encapsulated mushroom lactic acid bacteria 0.8 ~ 1.2 wt%, 8-10 wt% of liquid fructose, 1-1.4 wt% of polydextrose, 6-7 wt% of apple concentrate, 0.25-0.35 wt% citric acid, 0.12-0.18 wt% fragrance, 0.03-0.05 wt% vitamin C, enzyme 0.008-0.012% by weight of treated stevia and 30-34% by weight of purified water may be mixed, and more preferably, based on the total weight of the Kumgang-song lactobacillus fermented beverage, 50% by weight of the Kumgang-song mixed lactobacillus fermentation broth, 1% by weight of the enoki mushroom lactobacillus fermentation broth 9 wt% fructose, 1.2 wt% polydextrose, 6.5 wt% apple concentrate, 0.29 wt% citric acid, 0.15 wt% fragrance, 0.04 wt% vitamin C, 0.01 wt% enzymatic stevia and 31.81 wt% purified water. Fermented beverage prepared by mixing with the above materials and compounding ratio was well combined with the nutrition and taste and flavor of the ingredients could provide a beverage that suits the taste of consumers.

The method for producing the Kumgang-song lactic acid bacteria fermented beverage of the present invention is more specifically.

(1) Based on the total weight of the mixture, a mixture of 81-85% by weight of water, 0.8-1.2% by weight of pine needle pine needles, 7-9% by weight of pineapple concentrate and 7-9% by weight of banana concentrate was mixed at 75-85 ° C. Extracting for 40 minutes to prepare a mixture;

(2) Lactobacillus plantarum ( Lactobacillus) in a diluted solution diluted to 12-18 brix by adding purified water to the mixture prepared in step (1) plantarum ) 4 to 6% (v / v) inoculated strains compared to the dilution, and then fermented for 3 to 5 days at 33 ~ 40 ℃ to prepare a Kumgangsong lactic acid bacteria fermentation broth;

(3) To the dried top mushrooms, water was added at a ratio of 0.8-1.2: 8-12 (w: v), extracted for 4-6 hours at 75-85 ° C, filtered and sterilized for 20-40 minutes at 75-85 ° C. Preparing an enoki mushroom extract;

(4) inoculated 4 to 6% (v / v) of the Lactobacillus plantarum strain to the fungus extract prepared in step (3) compared to the fungus extract 8 to 12 days at 33 ~ 40 ℃ Fermenting during to prepare the enoki mushroom lactobacillus fermentation broth; And

(5) 47-53% by weight of the mixed acidic lactic acid bacteria fermentation broth prepared in step (2) and 0.8-1.2% by weight of the enoki mushroom lactobacillus fermentation solution prepared in step (4) and liquid fructose 8-10 wt%, Polydextrose 1-1.4 wt%, Apple concentrate 6-7 wt%, Citric acid 0.25-0.35 wt%, Perfume 0.12-0.18 wt%, Vitamin C 0.03-0.05 wt%, Enzyme-treated stevia 0.008-0.012 wt% % And purified water may include mixing 30 to 34% by weight,

More specifically

(1) preparing a mixture by extracting a mixture of 83.1% by weight of water, 1% by weight of Geum pine pine needles, 8.2% by weight of pineapple concentrate and 7.7% by weight of banana concentrate for 30 minutes based on the total weight of the mixture;

(2) After inoculating 5% (v / v) of the Lactobacillus plantarum strain in the diluted solution diluted to 15 brix by adding purified water to the prepared mixture of step (1) compared to the diluted solution, 4 at 37 ° C. Fermentation for days to prepare a mixed fermentation bromide;

(3) adding 1:10 (w: v) water to the dry top mushroom, extracting at 80 ° C. for 5 hours, filtering, and sterilizing at 80 ° C. for 30 minutes to prepare a top mushroom extract;

(4) inoculated 5% (v / v) of the Lactobacillus plantarum strain in the fungus extract prepared in step (3) compared to the fungus extract and then fermented at 37 ° C. for 10 days Preparing a fermentation broth; And

(5) 50% by weight of the Kumgang-song mixed lactobacillus fermentation broth prepared in step (2) and 1% by weight of the enoki mushroom lactobacillus fermentation broth prepared in step (4) and 9% by weight of liquid fructose, The method may include mixing 1.2 wt% of polydextrose, 6.5 wt% of apple concentrate, 0.29 wt% of citric acid, 0.15 wt% of fragrance, 0.04 wt% of vitamin C, 0.01 wt% of enzymatic stevia, and 31.81 wt% of purified water.

The present invention also provides a Kumkang lactic acid bacteria fermented beverage prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are merely to illustrate the present invention, the contents of the present invention is not limited to the following Preparation Examples and Examples.

Production Example  1: Preparation of Lactic Acid Bacteria Fermented Beverages Using Fermented Soybean Leaf Geumgangsong

(1) The pineapple and the banana were juiced and filtered, respectively, and concentrated to prepare 61 brix pineapple concentrate and 65 brix banana concentrate, respectively.

(2) A mixture of 83.1% by weight purified water, 1% by weight of Geum pine pine needles, 8.2% by weight of pineapple concentrate prepared in step (1) and 7.7% by weight of banana concentrate were extracted and prepared at 80 ° C. for 30 minutes. After diluting to 15 brix by adding purified water to the prepared mixture, inoculated 5% of the Lactobacillus plantrarum strain ( Lactobacillus plantrarum KSH-1406 (KCTC SD1057), 1 × 10 ⁶ cfu / ml or more) to the diluted solution 37 Fermentation was carried out at 4 ° C. for 4 days to prepare a fermented broth mixed with Kumgangsong.

(3) 100 kg of the washed top mushroom was dried at 50 ° C. for 12 hours to obtain 11 kg of dry matter. Purified water was added to the enoki mushroom in a ratio of 1:10 (w: v), followed by hot water extraction at 80 ° C. for 5 hours, followed by filtration and sterilization at 80 ° C. for 30 minutes. Lactobacillus plantrarum KSH-1406 (KCTC SD1057, 1 × 10 ⁶ cfu / ml or more) was inoculated into the sterilized Enoki mushroom extract and fermented for 10 days at 37 ° C. Lactic acid bacteria fermentation broth was prepared.

(4) 50% by weight of the Kumgang-song mixed lactic acid bacteria fermentation broth prepared in step (2) and 1% by weight of the enoki mushroom lactobacillus fermentation solution prepared in step (3) and 9% by weight of 72 brix fructose, 1.2% by weight of polydextrose, 70 brix Apple concentrate 6.5%, citric acid 0.29%, pineapple flavor 0.15%, vitamin C 0.04%, sweeteners (STEVITEN FRESH, food sweetener, ingredients: 100% enzyme-treated stevia, Steviol glycoside 80% min, Unreacted steviol glycoside 15% max.) 0.01% by weight and 31.81% by weight purified water to prepare a beverage.

Ingredient blending ratio (wt%) of lactic acid bacteria fermented beverage Material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Geumsong Song Lactobacillus Fermentation Solution 50 51 45 55 Enoki Mushroom Lactic Acid Bacteria Fermentation Solution One - 1.5 0.5 Liquid fructose 9 9 12 6 Polydextrose 1.2 1.2 0.8 1.6 Apple concentrate 6.5 6.5 8 5 Citric acid 0.29 0.29 0.4 0.2 Pineapple flavor 0.15 0.15 0.1 0.2 Vitamin c 0.04 0.04 0.02 0.06 sweetener 0.01 0.01 - 0.02 Purified water 31.81 31.81 32.18 31.42 Sum 100 100 100 100

Example  1: Quality Characteristics of Enoki Mushroom Lactic Acid Bacteria Fermentation Solution

The results of measuring lactic acid and GABA content and nitrite scavenging ability according to fermentation during the preparation of the enoki mushroom lactic acid bacteria fermentation broth in step (3) of Preparation Example 1 are shown in Table 2 below.

Quality Characteristics of Enoki Mushroom Lactic Acid Bacteria Fermentation with Different Fermentation Periods Fermentation period Lactic acid (mg%) GABA (mg%) Nitrite scavenging ability (%) 0 days N.D. 10.29 64.06 5 days 1503.86 53.51 67.91 10 days 1513.84 58.82 68.97 25 days 1511.55 56.23 66.45

As a result, compared to other fermentation conditions, it was confirmed that the enoki mushroom fermentation broth prepared by fermentation for 10 days had high lactic acid and GABA content, and the nitrite scavenging ability was most enhanced (Table 2).

Example  2: Preparation of Beverages according to Manufacturing Conditions of Lactic Acid Bacteria Fermented Broth Mix Gava  content

Lactic acid bacteria fermented beverage prepared by the method of Preparation Example 1, but prepared by the method of Preparation Example 1, lactic acid bacteria fermented beverage using the Kumgang pine mixed lactic acid bacteria fermentation broth prepared after mixing as shown in Table 3 when the mixture of step (2) (Comparative Example 1) was taken to determine the Gabba content.

Gabba content of beverage according to the manufacturing conditions of fermentation broth mixed with Geumgangsong (mg%) Material type Preparation Example 1 Comparative Example 1 Purified water 83.1 83.1 Geumsong pine needles One 2 Pineapple Concentrate 8.2 5.2 Banana Concentrate 7.7 9.7 Sum 100 100 GABA Content Mg% 10.29 8.51

As a result, it was confirmed that the beverage of Preparation Example 1 exhibits a higher Gaba content than the lactic acid bacteria fermented beverage of Comparative Example 1.

Example  3: of beverages with or without fermented mushrooms Gava  content

Lactic acid bacteria fermented beverage prepared by the method of Preparation Example 1, but prepared by the method of Preparation Example 1, but prepared without the addition of the fermented mushroom fermented mushrooms in step (4) (Comparative Example 2, Table 1) Gabba content was compared.

Gabba content (mg%) of beverages with or without fermented mushrooms division Preparation Example 1 Comparative Example 2 Gaba content (mg%) 10.29 9.35

As a result, Preparation Example 1 exhibited a Gabba content of 10.29 mg%, which showed a higher Gabba content than the lactic acid bacteria fermented beverage of Comparative Example 2, and thus preparing a beverage by adding both Geumsong pine fermentation broth and Enoki mushroom fermentation broth. It was confirmed that the Gaba content can be improved.

Example  4: Sensory Test of Lactic Acid Bacteria Fermented Beverages

Lactic acid bacteria fermented beverage prepared by the method of Preparation Example 1, but prepared by the method of Preparation Example 1, the beverage prepared by varying the material blending ratio when mixing in step (4) (Comparative Examples 2 to 4, see Table 1) Sensory evaluation was performed using a 5-point scale.

Sensory Evaluation of Lactic Acid Bacteria Fermented Beverages division color incense flavor Comprehensive Preference Preparation Example 1 4.52 3.98 4.22 4.38 Comparative Example 2 4.20 3.64 3.92 3.80 Comparative Example 3 4.34 3.80 3.80 3.84 Comparative Example 4 4.30 3.82 3.72 3.78

As a result, the beverage of Preparation Example 1 showed the highest score in the aroma, taste and overall preference, and the preparation of the beverage by mixing with the ingredients and the mixing ratio of Preparation Example 1 showed a high sensory property in harmony with the taste and flavor of the ingredients It was confirmed.

Claims (5)

(1) Based on the total weight of the mixture, a mixture of 81-85% by weight of water, 0.8-1.2% by weight of pine needle pine needles, 7-9% by weight of pineapple concentrate and 7-9% by weight of banana concentrate was mixed at 75-85 ° C. Extracting for 40 minutes to prepare a mixture;
(2) after inoculating 4-6% (v / v) of the Lactobacillus plantarum strain into the diluted solution diluted to 12-18 brix by adding purified water to the prepared mixture of step (1) compared to the diluted solution Fermenting at 33 to 40 ° C. for 3 to 5 days to prepare a fermentation broth mixed with Kumgangsong;
(3) To the dried top mushrooms, water was added at a ratio of 0.8-1.2: 8-12 (w: v), extracted for 4-6 hours at 75-85 ° C, filtered and sterilized for 20-40 minutes at 75-85 ° C. Preparing an enoki mushroom extract;
(4) inoculated 4 to 6% (v / v) of the Lactobacillus plantarum strain to the fungus extract prepared in step (3) compared to the fungus extract 8 to 12 days at 33 ~ 40 ℃ Fermenting during to prepare the enoki mushroom lactobacillus fermentation broth; And
(5) 47-53% by weight of the mixed acidic lactic acid bacteria fermentation broth prepared in step (2) and 0.8-1.2% by weight of the enoki mushroom lactobacillus fermentation solution prepared in step (4) and liquid fructose 8 ~ 10% by weight, Polydextrose 1 ~ 1.4%, Apple concentrate 6 ~ 7%, Citric acid 0.25 ~ 0.35%, Flavor 0.12 ~ 0.18%, Vitamin C 0.03 ~ 0.05%, Enzyme Stevia 0.008 ~ 0.012% Geumsong lactic acid bacterium fermentation beverage production method characterized in that it comprises the step of mixing and 30 ~ 34% by weight purified water. delete delete delete Geumsong lactic acid bacteria fermented beverage prepared by the method of claim 1.