KR102200179B1 - A manufacturing method of 100% cabbage juice fermented with lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing 100% cabbage juice using lactic acid bacteria, and is characterized by providing a method for producing cabbage juice with improved flavor using lactic acid bacteria capable of survival and development at pH 3 to pH 6.

Description

A manufacturing method of 100% cabbage juice fermented with lactic acid bacteria}

The present invention relates to a method for producing 100% cabbage juice fermented with lactic acid bacteria.

In accordance with the food trend pursuing health-oriented, products using a variety of healthy vegetables are being sold on the market, leaving the existing fruit juice-oriented beverage market behind. Recently, fermentation can increase health-benefit ingredients. Therefore, research and development of foods fermented vegetables are being actively conducted.

Vegetable juice products currently on sale include onion, cabbage, beet, tomato pumpkin, etc. Among them, cabbage exhibits stronger cancer resistance than other vegetables due to anticancer properties such as glucosinolate and sulforaphane, and quickly repairs damaged stomach mucosa. It is the most popular product because it is rich in natural vitamin U and other minerals and dietary fiber that relieves and protects the stomach firmly.

However, conventional cabbage juice is not easy to drink because it generates a characteristic unpleasant odor that occurs when a physical shock or heat is applied to the cabbage, and for that reason, it is often manufactured by mixing fruit juice with other vegetables. Also, commercially available cabbage juice is made by adding water to the cabbage and then extracting it at high pressure and temperature, resulting in loss of nutrients and deterioration of flavor.

Korean Patent Laid-Open Publication No. 10-2013-000519 relates to a method for producing a functional beverage using vegetable juice fermented with lactic acid bacteria and citrus juice. % Cabbage juice composition, but does not provide a composition that improves potability.

Korean Patent Publication No. 10-2013-0000519

Accordingly, the present inventors have come to the present invention by studying the above problems. In other words, by optimizing the lactic acid bacteria fermentation conditions of 100% cabbage juice without added sugars, amino acids and inorganic salts, it is possible to effectively obtain fermentation broth without significant loss of nutrients of cabbage, and the unique smell of cabbage juice produced during the existing manufacturing process. It is intended to provide a method for producing a cabbage fermentation broth with improved flavor.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

According to the present invention, it provides a cabbage juice containing lactic acid bacteria, characterized in that it comprises 1 × 10 ⁶ to 1 × 10 ⁹ /g lactic acid bacteria.

The lactic acid bacteria may survive and develop at pH3 to pH6.

The lactic acid bacteria may survive and develop at pH3 to pH5.

The lactobacilli include L. acidophilus, L. bulgaricus, L. paracasei, L. plantarum, and Bifidobacterium bifidum. (B.bifidum), Bifidobacterium lactis, B.breve, Bifidobacterium longum, Lactococcus.latis , Streptococcus thermophilus, and may be one selected from the group consisting of a combination thereof.

According to the present invention, the step of crushing cabbage; Juicing the crushed cabbage to prepare a cabbage juice; Heat-treating the cabbage juice; Filtering the heat-treated juice liquid to prepare a filtrate; Preparing a fermentation broth by adding lactic acid bacteria culture broth to the filtrate; It may provide a method for producing cabbage juice containing lactic acid bacteria, characterized in that it comprises the step of preparing the final cabbage juice by filtering the fermentation broth.

The lactic acid bacteria culture medium is L. acidophilus, L. bulgaricus, L. paracasei, L. plantarum, Bifidobacterium BP. B.bifidum, Bifidobacterium lactis, B.breve, Bifidobacterium longum, Lactococcus.latis ), Streptococcus thermophilus, and a combination thereof may contain one lactic acid bacteria selected from the group consisting of.

The lactic acid bacteria culture medium may contain lactic acid bacteria capable of survival and development at pH3 to pH6.

In the step of preparing the filtrate, the filtration treatment may use one selected from the group consisting of activated carbon, diatomaceous earth, and combinations thereof.

In the step of preparing the fermentation broth, 0.1 to 1 part by weight of the lactic acid bacteria may be added relative to 100 parts by weight of the cabbage juice.

According to the present invention, it is possible to shorten the fermentation time and obtain good quality cabbage juice by setting the optimum conditions for fermentation of lactic acid bacteria in cabbage juice.

According to the present invention, the unpleasant odor peculiar to cabbage juice is also improved, thereby providing a product that is convenient for drinking.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

Unless otherwise specified, all numbers, values, and/or expressions expressing ingredients, reaction conditions, and content of ingredients used herein are the variety of measurements that occur in obtaining such values, among other things, in which these numbers are essentially different. Since they are approximations that reflect uncertainty, they should be understood as being modified in all cases by the term "about". In addition, when numerical ranges are disclosed herein, these ranges are continuous and, unless otherwise indicated, include all values from the minimum value of this range to the maximum value including the maximum value. Furthermore, when this range refers to an integer, all integers from the minimum value to the maximum value including the maximum value are included, unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range, including the stated endpoints of the range. For example, a range of "5 to 10" includes values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. Inclusive, and it will be understood to include any values between integers that are reasonable in the scope of the stated range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of "10% to 30%" is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, and the like, and include any values between reasonable integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in detail.

According to the present invention, it is possible to provide a cabbage juice containing 1×10 ⁶ to 1×10 ⁹ pieces/g of lactic acid bacteria. At this time, if the number of lactic acid bacteria is less than 1×10 ⁶ /g, the cultivation time may be lengthened, and if it exceeds 1×10 ⁹ /g, the culture time is short and there is a risk that the desired flavor may not be expressed.

The lactic acid bacteria are characterized by being capable of survival and development at pH3 to pH6. Preferably, the lactic acid bacteria are capable of survival and development at pH3 to pH5. At this time, if the pH exceeds 6, it takes too long to reach the proper acidity, and if it is over-fermented until it reaches the proper pH, the flavor will not be good. Basically, lactic acid bacteria develop well at neutral pH, and do not develop well when pH is acidic. Due to the biological characteristics of these lactic acid bacteria, fermentation proceeds after making the pH neutral, but in the present invention, the process of adjusting the pH may be excluded.

The lactobacilli include L. acidophilus, L. bulgaricus, L. paracasei, L. plantarum, and Bifidobacterium bifidum. (B.bifidum), Bifidobacterium lactis, B.breve, Bifidobacterium longum, Lactococcus.latis , Streptococcus thermophilus, and may be one selected from the group consisting of a combination thereof.

Cabbage juice according to the present invention is characterized by a sugar content of 8 to 10 brix. Specifically, the cabbage juice of the present invention is characterized by having a high sugar content without the addition of additives for the purpose of increasing flavor and sugar content.

According to the present invention, a method for producing cabbage juice containing lactic acid bacteria can be provided. Specifically, the method for producing cabbage juice containing lactic acid bacteria of the present invention comprises: crushing the cabbage; Juicing the crushed cabbage to prepare a cabbage juice; Heat-treating the cabbage juice; Filtering the heat-treated juice liquid to prepare a filtrate; Preparing a fermentation broth by adding lactic acid bacteria culture broth to the filtrate; It characterized in that it comprises the step of filtering the fermentation broth.

Cabbage crushing steps

It is a step of crushing the cabbage finely before juicing the cabbage. It is not limited to a special crushing method, and any general method used to make vegetable juice can be used.

Steps for preparing juice juice

As a step of extracting the juice of the finely crushed cabbage, a belt press juicer was used in the present invention, but it is not particularly limited as in the crushing step, and any general method used to make vegetable juice may be used.

Juice liquid heat treatment step

The heat treatment step is a step in which the enzymes inside the cabbage are inactivated and the existing microorganisms are removed so that the lactic acid bacteria grow well. However, heat treatment at high temperatures may be undesirable because it causes loss of nutrients.

Filtrate Preparation Step

This is a step for removing solids and microorganisms contained in the juice liquid, and a filtrate may be prepared by passing the juice liquid through a filter network of 200 mesh to 300 mesh. At this time, it is preferable to perform centrifugation for 2 to 10 minutes at a speed of 2,000 to 7,000 rpm prior to filtering. In addition, activated carbon or the like may be applied to remove the heating odor generated by the heat treatment of the juice liquid. Preferably, the filtration may use one selected from the group consisting of activated carbon, diatomaceous earth, and combinations thereof. Specifically, the juice is stirred with a stirrer for 10 to 30 minutes with 0.5% to 3% by weight of activated carbon, and then filtered with diatomaceous earth. At this time, if the content of the activated carbon exceeds 3% by weight or the stirring time exceeds 30 minutes, there is a risk that all of the color and flavor peculiar to cabbage will be removed. The stirring is preferably carried out at 20 to 50 rpm.

The activated carbon is a powder type and has an average particle diameter of 30 to 40 μm, and the diatomaceous earth is preferably 20 to 30 μm.

If the filtering treatment using the activated carbon or diatomaceous earth is omitted, the fishy taste and odor peculiar to cabbage juice having a content of 100% cannot be removed, so that the flavor and taste quality of cabbage juice may be degraded.

Depending on the purpose, to prepare the filtrate, a filter net, activated carbon, and diatomaceous earth may all be used.

Fermentation broth manufacturing steps

This is a step of preparing a fermentation broth by fermenting the cabbage filtrate by adding lactic acid bacteria culture broth to the cabbage filtrate.

The lactic acid bacteria culture solution may be added 0.1 to 1 part by weight based on 100 parts by weight of the cabbage juice. Preferably, 0.1 to 0.8 parts by weight is added.

The lactic acid bacteria culture medium is L. acidophilus, L. bulgaricus, L. paracasei, L. plantarum, Bifidobacterium BP. B.bifidum, Bifidobacterium lactis, B.breve, Bifidobacterium longum, Lactococcus.latis ), Streptococcus thermophilus, and a combination thereof may contain one lactic acid bacteria selected from the group consisting of.

The lactic acid bacteria culture medium is characterized by containing lactic acid bacteria capable of survival and development in environmental conditions of pH 3 to pH 6.

In the step of preparing the fermentation broth, the fermentation may be performed at 25 to 30°C for 5 to 10 hours.

Fermentation broth filtration step

In this step, the cabbage fermentation broth fermented with the lactic acid bacteria is finally filtered to prepare cabbage juice.

The filtration may be performed with a microfilter of 30 μm to 80 μm. It is preferably performed with a microfilter of 40 µm to 60 µm.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Example 1

20 kg of cabbage was washed with clean water and pulverized with a grinder. The crushed cabbage was juiced with a belt press juicer, centrifuged at a speed of 5,000 rpm for 5 minutes, and filtered through a 200 mesh filter network. 0.1 parts by weight of the lactic acid bacteria culture solution was added to the filtered cabbage juice and fermented for 8 hours, and the final culture solution was filtered through a 50 μm microfilter to obtain the final cabbage juice.

As the cultured lactic acid bacteria, L. acidophilus, L. phantarum, Streptococcus thermophilus, and B. bifidum Was used.

Example 2

The cabbage juice filtered before fermentation of lactic acid bacteria was heat-treated at 95° C. for 5 minutes, then cooled to 30° C., stirred for 30 minutes at 30 rpm with 1% by weight of activated carbon, and then filtered with diatomaceous earth. In the process, cabbage juice was obtained. The activated carbon used at this time had an average particle diameter of 35 μm, and the diatomaceous earth had an average particle diameter of 28 μm.

Comparative Example 1

The cabbage juice was prepared by the same process as the cabbage juice of Example 1, but without the lactic acid bacteria culture solution added thereto.

Comparative Example 2

It was prepared in the same process as the cabbage juice of Example 2, but to obtain a cabbage juice to which the lactic acid bacteria culture solution was not added.

Comparative Example 3

It was prepared in the same process as the cabbage juice of Comparative Example 1, but additionally added so that about 2% by weight of glucose and 0.5% by weight of peptone were added to obtain cabbage juice.

Comparative Example 4

It was prepared in the same process as the cabbage juice of Comparative Example 2, but additionally added so that about 2% by weight of glucose and 0.5% by weight of peptone were added to obtain cabbage juice.

Comparative Example 5

It was prepared in the same process as the cabbage juice of Example 1, but before the lactic acid bacteria fermentation, about 2% by weight of glucose and 0.5% by weight of peptone were added to obtain cabbage juice.

Comparative Example 6

It was prepared in the same process as the cabbage juice of Example 2, but before the lactic acid bacteria fermentation, about 2% by weight of glucose and 0.5% by weight of peptone were added to obtain cabbage juice.

Experimental Example 1 (Changes in nutrients per 100 g of cabbage juice according to activated carbon treatment)

The nutrient components of the cabbage juice of Examples 1 to 2 and Comparative Examples 1 to 2 were analyzed and shown in Table 1 below.

sample Vitamin C (mg) Potassium (mg) Folic acid(㎍) Example 1 32 183 20 Example 2 31 190 21 Comparative Example 1 35 200 25 Comparative Example 2 34 192 25

As in the above experiment, as a result of analyzing the nutritional components of cabbage juice prepared according to Examples 1 to 2 and Comparative Examples 1 to 2 of the present invention, there was little loss due to activated carbon filtration and fermentation of lactic acid bacteria.

Experimental Example 2. (Analysis of lactic acid bacteria fermentation conditions)

The number and pH of the lactic acid bacteria according to the fermentation of the cabbage juice of Examples 1 to 2 and Comparative Examples 1 and 5 to 6 were analyzed and shown in Table 2 below.

sample Number of lactic acid bacteria pH Example 1 1×10 ⁷ 4.0 Example 2 1×10 ⁸ 4.1 Comparative Example 1 - - Comparative Example 5 1×10 ⁷ 4.1 Comparative Example 6 1×10 ⁸ 3.9

As a result of analyzing the lactic acid bacteria fermented water of cabbage juice according to Example 1 and Comparative Example 1 and Comparative Examples 5 to 6, lactic acid bacteria culture was successfully carried out with only the components of cabbage juice itself even without adding glucose and peptan Can be confirmed.

Experimental Example 3. (Sensory characteristics)

Sensory evaluation was performed on the cabbage juice of Examples 1 to 2 and Comparative Examples 1 to 6, and the results are shown in Table 3 below. (The inspectors selected 20 panelists who had undergone basic training on taste and flavor evaluation, and conducted them according to the 9-point scale. The cabbage juice prepared through Examples 1 to 2 and Comparative Examples were each After providing 30ml, the test was conducted by measuring the score.)

sample incense flavor Neck Appearance Overall preference map Example 1 4 5 4 5 5 Example 2 7 8 8 7 8 Comparative Example 1 One 2 2 3 2 Comparative Example 2 2 2 4 3 3 Comparative Example 3 3 4 3 4 4 Comparative Example 4 4 4 4 4 4 Comparative Example 5 4 5 6 5 5 Comparative Example 6 6 8 8 7 7

In the case of Example 1, compared to Comparative Examples 1 and 2, which were not fermented with lactic acid bacteria, it can be seen that the overall preference score was high. In particular, it can be seen that a high evaluation score was obtained in the evaluation of flavor and taste.

In the case of Example 2, when filtration was performed using activated carbon and diatomaceous earth, a very large difference was made compared to Comparative Example 1 and Comparative Example 2, and a high score was received.

Comparative Example 3 and Comparative Example 4 added glucose and peptone to increase the flavor and taste compared to Comparative Examples 1 and 2, resulting in a higher overall preference score, but compared with Examples having a configuration of fermenting with lactic acid bacteria. It can still be seen that the score is low on all evaluations.

Comparative Example 5 and Comparative Example 6 were fermented with lactic acid bacteria after adding glucose and peptone, and it can be seen that there is no significant difference compared to Examples 1 and 2 in which glucose and peptone were not added.

Referring to the above results, when the cabbage juice is filtered with activated carbon and diatomaceous earth, the smell and fishy taste peculiar to cabbage can be removed to some extent, and it can be seen that the overall palatability is improved due to the sour taste peculiar to the lactic acid bacteria culture medium.

Although the embodiments of the present invention have been described above, those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. . Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting.

Claims (9)

delete delete delete delete In the method for producing cabbage juice containing lactic acid bacteria,
The lactic acid bacteria include L. acidophilus, L. plantarum, B. bifidum, and Streptococcus thermophilus. And
The lactic acid bacteria is characterized in that it contains 1×10 ⁶ pieces/g to 1×10 ⁹ pieces/g,
The above method,
Crushing cabbage;
Juicing the crushed cabbage to prepare a cabbage juice;
Heat-treating the cabbage juice;
Mixing the heat-treated cabbage juice with activated carbon and stirring for 10 to 30 minutes, followed by filtering with diatomaceous earth to prepare a filtrate;
Preparing a fermentation broth by adding 0.1 to 1 part by weight of the lactic acid bacteria culture broth to the filtrate with respect to 100 parts by weight of cabbage juice, and then fermenting at 25°C to 30°C for 7 to 9 hours; And
A method for producing cabbage juice containing lactic acid bacteria, comprising the step of preparing a final cabbage juice by filtering the fermentation broth with a micro filter.
delete The method of claim 5,
The lactic acid bacteria culture solution is a method for producing a lactic acid bacteria cabbage juice, characterized in that it contains lactic acid bacteria capable of survival and development at pH 3 to pH 6.
delete delete