KR102157100B1 - Fermented aronia beverage and manufacturing method the same - Google Patents

Abstract

A fermented Aaronia beverage and a method for producing the same are disclosed. Fermented aronia beverage production method according to an embodiment disclosed, the step of pulverizing the Aronia fruit, Pectianse, cellulase (Cellulase), liquefaction enzyme (alpha-amylase) in the crushed Aronia fruit , And saccharification enzyme (beta-amylase) added to each of 0.1 to 0.2% by weight to perform enzymatic digestion, performing an inactivation process on the enzymatically degraded Aaronia fruit, and to the Aaronia fruit through the inactivation process A step of fermenting by adding 0.002 to 0.005% by weight of each of Lactobacillus plantarum and Lactobacillus rhamnosus, and juice of the fermented Aronia fruit.

Description

Fermented Aaronia beverage and its manufacturing method TECHNICAL FIELD [FERMENTED ARONIA BEVERAGE AND MANUFACTURING METHOD THE SAME}

Embodiments of the present invention relate to fermented Aaronia beverage technology.

Aronia (Aronia melanocarpa) is a plant fruit of berries belonging to the rose family. Aronia fruit contains a large amount of anthocyanins and flavonoids, so it is known to have various physiological functions such as antioxidant effect, gastric protective effect, anti-inflammatory effect, antidiabetic effect, and immune regulation function activation.

Accordingly, various types of beverages obtained by extracting aronia have been developed, but there is a problem that it is not easy to drink because the existing aronia beverage has a large amount of tannin and has a bitter taste.

Korean Patent Publication No. 10-2018-0118361 (2018.10.31)

An embodiment of the present invention is to provide a method for producing a fermented aronia beverage capable of reducing the astringent taste of aronia.

Fermented Aaronia beverage production method according to an embodiment disclosed, comprising the steps of pulverizing the Aronia fruit; Enzymatic digestion is performed by adding 0.1 to 0.2 wt% of pectinase, cellulase, alpha-amylase, and beta-amylase, respectively, to the crushed Aronia fruit ; Performing an inactivation process on the enzymatically decomposed Aronia fruit; Fermenting by adding 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus, respectively, to Aronia fruit that has undergone an inactivation process; And juicing the fermented Aronia fruit.

The step of performing the enzymatic digestion may be enzymatic digestion at 45 to 60° C. for 4 to 6 hours.

The fermenting step may include cooling the Aronia raw fruit passed through the deactivation process to 35 to 40°C; Adding 0.002 to 0.005% by weight of each of Lactobacillus plantarum and Lactobacillus rhamnosus; And it may include the step of fermenting for 14 to 20 hours at 35 to 40 ℃.

The fermented aronia beverage manufacturing method may further include the step of instantaneously sterilizing the juiced aronia liquid at 93 to 97° C. for 90 to 120 seconds after the juicing step.

Fermented Aaronia beverage production method according to another embodiment disclosed, the steps of pulverizing the Aronia fruit; Pectianse, cellulase, alpha-amylase, and saccharification enzyme (beta-amylase) were added in an amount of 0.1 to 0.2% by weight, respectively, to the pulverized Aronia fruit and 4 at 45 to 60°C. Performing enzymatic digestion for ~6 hours; Performing an inactivation process for 10 to 15 minutes at 90 to 95° C. for the enzymatically decomposed Aronia fruit; Cooling the Aronia fruit that has undergone the deactivation process to 35 to 40°C; Adding 0.002 to 0.005% by weight of each of Lactobacillus plantarum and Lactobacillus rhamnosus to the cooled Aronia fruit and fermenting at 35 to 40° C. for 14 to 20 hours; Juicing the fermented Aronia fruit; And instantaneously sterilizing the juiced aronia liquid at 93 to 97°C for 90 to 120 seconds.

According to the disclosed embodiment, by adding two kinds of lactic acid bacteria and four kinds of enzymes to the pulverized Aronia fruit and undergoing a fermentation process and an enzyme decomposition process, the astringent taste of Aronia is decomposed and eliminated to It is soft and the user can drink it easily. In addition, the total polyphenol content is increased, so that the antioxidant activity can be improved.

1 is a flow chart showing a method of manufacturing a fermented aronia beverage according to an embodiment of the present invention
Figure 2 is a graph comparing the total polyphenol content of the fermented aronia beverage prepared according to an embodiment of the present invention with a control group and a comparative group
3 is a graph comparing the tannin content of the fermented aronia beverage prepared according to an example of the present invention with a control group and a comparative group

Hereinafter, a specific embodiment of the present invention will be described with reference to the drawings. The following detailed description is provided to aid in a comprehensive understanding of the methods, devices, and/or systems described herein. However, this is only an example and the present invention is not limited thereto.

In describing the embodiments of the present invention, when it is determined that a detailed description of a known technology related to the present invention may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention and may vary according to the intention or custom of users or operators. Therefore, the definition should be made based on the contents throughout this specification. The terms used in the detailed description are only for describing embodiments of the present invention, and should not be limiting. Unless explicitly used otherwise, expressions in the singular form include the meaning of the plural form. In this description, expressions such as "comprising" or "feature" are intended to refer to certain features, numbers, steps, actions, elements, some or combination thereof, and one or more other than those described. It should not be construed to exclude the presence or possibility of other features, numbers, steps, actions, elements, any part or combination thereof.

1 is a flow chart showing a method of manufacturing a fermented aronia beverage according to an embodiment of the present invention.

In step 102, the Aronia fruit is pulverized through a grinder. After washing the Aronia fruit, the Aronia fruit can be crushed through a grinder. In an exemplary embodiment, the Aronia fruit can be pulverized to a size of about 1 mm to 2.5 mm through a grinder.

In step 104, enzymatic digestion is performed by adding four kinds of enzymes to the pulverized Aronia fruit. The four types of enzymes may include Pectianse, Cellulase, Alpha-amylase, and Beta-amylase. Each of the four enzymes may be added in an amount of 0.1 to 0.2% by weight.

And, it is possible to enzymatically decompose the Aronia fruit to which four kinds of enzymes are added at 45 to 60°C for 4 to 6 hours. Here, if the enzyme decomposition temperature is lower than 45°C, the enzyme decomposition time takes a long time, and if the enzyme decomposition temperature is higher than 60°C, the enzyme may die. In addition, if the enzyme decomposition time is less than 4 hours, the enzyme decomposition is not sufficiently performed, and if the enzyme decomposition time is longer than 6 hours, the enzyme decomposition occurs too much, and the inherent flavor of aronia is lost, and already or off-flavor may occur.

On the other hand, here it has been described as enzymatic decomposition of Aronia fruit by simultaneously adding four types of enzymes, but is not limited thereto, and is not limited thereto, and is not limited thereto, and is not limited thereto, and is not limited thereto, and pectianse, cellulase, alpha-amylase, and Enzymatic digestion can also be performed by sequentially adding a saccharification enzyme (beta-amylase) one by one.

In step 106, an inactivation process (ie, inactivation process: Inactivation) is performed on the enzymatically decomposed Aronia fruit. That is, a deactivation process may be performed to inactivate the enzymes. In an exemplary embodiment, an inactivation process may be performed for 10 to 15 minutes at 90 to 95° C. on the enzymatically decomposed Aronia fruit.

In step 108, the Aronia fruit that has been subjected to the deactivation process is cooled. At this time, the Aronia fruit can be cooled to 35 ~ 40 ℃.

In step 110, the crushed raw fruit is fermented by adding two kinds of lactic acid bacteria to the Aronia fruit. The two types of lactic acid bacteria may be Lactobacillus plantarum and Lactobacillus rhamnosus. Two types of lactic acid bacteria may be added to 0.002 to 0.005% (that is, 0.002 to 0.005% by weight) based on the weight of the crushed raw fruit, respectively.

And, it is possible to ferment the Aronia raw fruit to which two kinds of lactic acid bacteria are added for 14 to 20 hours. Here, the temperature at which the lactic acid bacteria are fermented may be 35 to 40°C. At this time, when the fermentation temperature is lower than 35° C., the fermentation time takes a long time, and when the fermentation temperature is higher than 40° C., the fermentation effect is lowered because the appropriate temperature for growth of the lactic acid bacteria is not met. In step 112, the lactic acid bacteria fermentation process is performed using a juicer. The coarse Aaronia fruit is juiced.

In step 114, the juiced aronia liquid is filtered using a filter. For example, the juiced aronia liquid may be filtered through a 200 mesh or more filter.

In step 116, the filtered aronia liquid is instantaneously sterilized at high temperature. In an exemplary embodiment, the filtered aronia liquid may be instantaneously sterilized at 93 to 97°C for 90 to 120 seconds. Then, the instantaneously sterilized aronia liquid can be cooled to 20° C. and packaged in a container.

Example

The Aronia fruit is crushed to a size of 1 to 2.5 mm, and the crushed Aaronia fruit is pulverized with pectianse, cellulase, alpha-amylase, and beta-amylase. Add 0.1 to 0.2% by weight of each, and enzymatic digestion is performed at 45 to 60°C for 4 to 6 hours. Next, the enzymatically decomposed Aaronia fruit is deactivated at 90 to 95°C for 10 to 15 minutes. Next, the Aronia fruit is cooled to 35-40°C. Next, 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus are added to Aronia fruit and fermented at 35 to 40° C. for 14 to 20 hours. Next, the Aronia fruit is juiced, and the juiced aronia liquid is passed through a 200 mesh or more filter. Next, the filtered aronia liquid was instantaneously sterilized at 93 to 97° C. for 90 to 120 seconds to prepare a fermented aronia beverage.

2 is a graph comparing the total polyphenol content of the fermented aronia beverage prepared according to an example of the present invention with a control group and a comparative group. As shown in Table 1, as a control group, an Aaronia beverage without lactic acid bacteria and enzymes was used. In addition, Comparative Example 1 is an Aronia drink using only lactic acid bacteria, and Comparative Example 2 is an Aronia drink using only enzymes.

Example Lactobacillus fermentation + enzyme digestion juice Control Aaronia Juice Comparative Example 1 Lactobacillus fermentation juice Comparative Example 2 Enzyme digestion juice

Referring to Figure 2, it was found that the total polyphenol content of the control group Aronia juice was 0.557%. Comparative Example 1 (lactic acid bacteria fermented aronia juice) was found to have a total polyphenol content of 0.788%. Comparative Example 2 (enzyme-decomposed aronia juice) was found to have a total polyphenol content of 0.724%. The examples of the present invention (lactic acid bacteria fermentation + enzyme digestion aronia juice) showed that the total polyphenol content was 0.889%.

As described above, it can be seen that the aronia juice according to an embodiment of the present invention exhibits the highest total polyphenol content and improves antioxidant activity. Table 2 is a table showing the increase rate of the total polyphenol content compared to the control.

Total polyphenol content (ppm) Increase rate of total polyphenol content compared to control Control 5572 Comparative Example 1 (Lactobacillus fermentation juice) 7876 41.3% increase Comparative Example 2 (Enzyme digestion juice) 7242 29.9% increase Example (lactic acid bacteria fermentation + enzyme digestion juice) 8887 59.5% increase

3 is a graph comparing the tannin content of fermented aronia beverages prepared according to an example of the present invention with a control group and a comparative group.

Referring to Figure 3, the control group Aronia juice was found to have a tannin content of 0.818%. Comparative Example 1 (lactic acid bacteria fermented aronia juice) was found to have a tannin content of 0.738%. Comparative Example 2 (enzyme-decomposed aronia juice) was found to have a tannin content of 0.737%. The examples of the present invention (lactic acid bacteria fermentation + enzyme decomposition aronia juice) showed that the tannin content was 0.714%.

As described above, it can be seen that the aronia juice according to an embodiment of the present invention has the lowest tannin content, thereby reducing astringency. Table 3 is a table showing the reduction rate of tannin content compared to the control.

Tannin content (ppm) Reduced rate of tannin content compared to control Control 8180 Comparative Example 1 (Lactobacillus fermentation juice) 7380 9.8% reduction Comparative Example 2 (Enzyme digestion juice) 7370 9.9% reduction Example (lactic acid bacteria fermentation + enzyme digestion juice) 7142 13.7% decrease

Although the exemplary embodiments of the present invention have been described in detail above, those of ordinary skill in the art to which the present invention pertains will understand that various modifications may be made to the above-described embodiments without departing from the scope of the present invention. . Therefore, the scope of the present invention is limited to the described embodiments and should not be determined, and should not be determined by the claims to be described later, but also by those equivalents to the claims.

Claims (7)

delete delete delete delete delete Grinding the Aronia fruit;
Pectianse, cellulase, alpha-amylase, and saccharification enzyme (beta-amylase) were added in an amount of 0.1 to 0.2% by weight, respectively, to the pulverized Aronia fruit and 4 at 45 to 60°C. Performing enzymatic digestion for ~6 hours;
Performing an inactivation process for 10 to 15 minutes at 90 to 95° C. for the enzymatically decomposed Aronia fruit;
Cooling the Aronia fruit that has undergone the deactivation process to 35 to 40°C;
Adding 0.002 to 0.005% by weight of each of Lactobacillus plantarum and Lactobacillus rhamnosus to the cooled Aronia fruit and fermenting at 35 to 40° C. for 14 to 20 hours;
Juicing the fermented Aronia fruit; And
Fermented Aaronia beverage production method comprising the step of instantaneously sterilizing the juiced aronia liquid at 93 ~ 97 ℃ for 90 ~ 120 seconds.
A fermented aronia beverage produced by the fermented aronia beverage production method according to claim 6.

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