KR102245570B1 - method preparation of fermented liquid and fermented liquid using the same - Google Patents
method preparation of fermented liquid and fermented liquid using the same Download PDFInfo
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- KR102245570B1 KR102245570B1 KR1020190027411A KR20190027411A KR102245570B1 KR 102245570 B1 KR102245570 B1 KR 102245570B1 KR 1020190027411 A KR1020190027411 A KR 1020190027411A KR 20190027411 A KR20190027411 A KR 20190027411A KR 102245570 B1 KR102245570 B1 KR 102245570B1
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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Abstract
본 발명은 '솔순, 쇠비름, 미나리, 브로콜리, 복숭아, 양파, 포도, 매실, 산사, 수세미, 개똥쑥, 인삼열매' 12가지 원재료의 각각 발효과정에 '실크아미노산'을 이용하여 12가지 발효액을 생산한 후, 12가지 발효액을 각각 배합비에 따라 혼합제조하여 기존 발효액과 '차별화된 발효액'의 신제품 개발을 목적으로, 1).발효액제조 준비단계, 2).원재료의 정선, 세척, 절단(cutting) 단계, 3).실크아미노산을 이용 발효단계, 4).발효액 생산단계, 5). 12가지발효액 혼합제조단계, 6).품질평가 연구결과 실크아미노산을 이용 첨가하지 않은 기존 발효액보다 실크아미노산을 이용한 발효액이 저장성, 풍미특성 과 에너지 흡수율을 높이고, 폴리페놀함량, 항산화활성, 아미노산함량이 증대된 품질이 우수한 차별화된 '발효액'을 제공할수 있는 효과가 있다 .
[도면의간단한설명]
아래 그림 1 , 은 연구실험 결과 기존 발효액(A)보다 실크아미노산을 첨가한 발효액(B)에서 폴리페놀의 함량이 증가된 것을 확인 할수 있고.
아래 그림 2 , 는 연구실험 결과 기존발효액(A)보다 실크아미노산을 첨가한 발효액(B)에서 항산화활성이 증가된 것을 확인 할수 있습니다.
The present invention produces 12 kinds of fermentation broth using'silk amino acid' in each fermentation process of 12 raw materials of'solsoon, purslane, parsley, broccoli, peaches, onions, grapes, plums, hawthorn, scrubber, wormwood, ginseng fruit' After that, for the purpose of developing a new product of'differentiated fermentation broth' from the existing fermentation broth by mixing and manufacturing 12 types of fermentation broth according to the mixing ratio, 1).Preparation for fermentation broth manufacturing, 2).Selection, washing, and cutting of raw materials Step, 3). Fermentation step using silk amino acids, 4). Fermentation broth production step, 5). 12 fermentation broth mixed manufacturing steps, 6).Quality evaluation results show that fermentation broth using silk amino acids improves storage properties, flavor characteristics and energy absorption rate, and polyphenol content, antioxidant activity, and amino acid content than conventional fermentation broth without adding silk amino acids. There is an effect of providing a differentiated'fermentation solution' with excellent quality.
[Simple explanation of the drawing]
As a result of the research experiment in Figure 1 below, it can be seen that the content of polyphenols was increased in the fermentation broth (B) containing silk amino acids compared to the existing fermentation broth (A).
Figure 2 below shows that the antioxidant activity was increased in the fermentation broth (B) containing silk amino acids compared to the conventional fermentation broth (A).
Description
본 발명은 발효액을 제조하는 과정에서 실크아미노산(실크 단백질효소 가수분해물)을 첨가하는 것을 특징으로 하는 발효액의 제조방법 및 이에 따른 발효액에 관한 것이다,The present invention relates to a method for producing a fermentation broth, characterized in that silk amino acid (silk protein enzyme hydrolyzate) is added in the process of preparing the fermentation broth, and to a fermentation broth according to the method,
우리나라는 국민소득의 증대, 이로 인한 사회, 문화적인 생활양식의 변화와 더불어, 발효액의 소비패턴이 각 가정에서 직접제조하여 섭취하는 형태로 부터 제품화, 규격화 된 발효액을 구입하여 섭취하는 소비형태로 점차 바뀌어 가고 있다.In Korea, along with the increase in national income and the resulting changes in social and cultural lifestyles, the consumption pattern of fermented broth has gradually shifted from the form of direct production and consumption of fermented broth to the purchase and consumption of commercialized and standardized fermented broth. It is changing.
이로 인해 발효액은 내수시장을 확보 하고 있으며, 독특한 풍미와 탁월한 항암효과 등 국제사회에 알려 지면서 국제시장에도 점점 자리를 잡아가고 있다.As a result, fermented broth has secured a domestic market, and as it is known to the international community for its unique flavor and excellent anti-cancer effect, it is gradually taking its place in the international market.
이에 '솔순, 쇠비름, 미나리, 브로콜리, 복숭아, 양파, 포도, 매실, 산사, 수세미, 개똥쑥, 인삼열매' 등의 원재료를 각각 발효, 숙성하여 발효과정에서 얻어지는 새로운 미생물에 의해 각종 저분자 에너지가 생성 됨으로 원재료의 영양성분이 다량 함유 되어 있으며 톡특한 맛과 향기를 갖고 있는 것이 특징이다.Thus, raw materials such as'Solsoon, Purslane, Parsley, Broccoli, Peach, Onion, Grape, Plum, Hawthorn, Loofah, Mugwort, Ginseng Fruit' are fermented and aged respectively to generate various low-molecular energy by new microorganisms obtained in the fermentation process. Because it contains a large amount of nutrients of raw materials, it is characterized by having a unique taste and aroma.
발효액의 종류는 원재료 및 제조 방법에 따라 매우 다양하게 약 150여종에 이르며 일반적으로 발효액 제조 과정에는 설탕, 아미노산, 비타민 등의 부재료가 첨가 되는데 이들이 원재료의 발효에 관여하는 미생물의 생육에 영향을 미치는 것으로 알려져 있다.The types of fermentation broth are very diverse according to raw materials and manufacturing methods, reaching about 150 kinds, and in general, subsidiary materials such as sugar, amino acids, and vitamins are added to the fermentation broth manufacturing process, which affects the growth of microorganisms involved in the fermentation of the raw materials. Is known.
최근 각종식물에 함유되어 있는 영양분의 에너지 섭취와, 저장기간을 연장 시키기 위한 연구가 다양하게 이루어 지고 있는데, 각종식물에 함유되어 있는 영양분을 발효로 저분자화하여 에너지의 흡수율을 높이고 또한 인공 식품보존제의 유해성에 민김한 소비자들의 성향을 고려할때 천연 첨가물에 의해 발효숙성 된 발효액의 장기간 저장방법이 절실하게 요구 되고 있다.Recently, various studies have been conducted to extend the energy intake and storage period of nutrients contained in various plants. The nutrients contained in various plants are reduced to low molecular weight through fermentation to increase the energy absorption rate, and the use of artificial food preservatives. Considering the propensity of consumers who are sensitive to harmfulness, there is an urgent need for a long-term storage method of fermented and aged fermented broth with natural additives.
따라서 건강에 대한 소비자들의 관심이 점점 높아짐에 따라 천연물질을 첨가 함으로서 저장성 향상및 각종 기능성이 부과된 발효액의 개발이 절실하게 요구 되고 있는 실정이다.Therefore, as consumers' interest in health increases, there is an urgent need to develop a fermented broth with improved storage properties and various functions by adding natural substances.
이에 본 발명자는 발효액의 저장성을 증대시킬 뿐만 아니라 원재료의 영양성분의 흡수율을 높이고, 우수한 항산화작용을 부과 할수 있는 발효액을 얻고자 예의 노력 하였으며 그 결과 실크아미노산을 첨가한 발효액의 저장성, 풍미특성 과 에너지 흡수율 향상 그리고 폴리페놀함량, 항산화활성, 아미노산함량이 증대된 발효액을 완성 하였다.Accordingly, the present inventors have made diligent efforts to obtain a fermentation broth that not only increases the storage capacity of the fermentation broth, but also increases the absorption rate of nutrients of the raw material and imposes excellent antioxidant activity. A fermentation broth with improved absorption rate and increased polyphenol content, antioxidant activity, and amino acid content was completed.
따라서 본 발명은 발효액 제조시 실크아미노산을 이용(첨가) 하므로서 저장성, 풍미특성과 에너지흡수율을 높이고 항산화 활성이 증대된 '발효액'을 제공하는 것을 목적으로 한다. Accordingly, it is an object of the present invention to provide a'fermentation solution' with increased storage properties, flavor characteristics and energy absorption, and enhanced antioxidant activity by using (adding) silk amino acids in the production of fermentation broth.
상기 목적을 달성하기 위한 본 발명은, 미나리, 솔순, 쇠비름, 복숭아, 브로콜리, 양파, 포도, 매실, 산사, 수세미, 개똥쑥, 인삼열매, 12가지 품목별 원재료 준비단계, 품목별 정선, 세척, 절단 단계, 실크아미노산을 이용 자연발효 단계(1~6개월), 발효숙성 생산단계(6개월~ 약2년), 12가지 품목별 발효액의 배합비에 따라 혼합단계을 포함하는 '발효액 제조방법'을 제공한다.The present invention for achieving the above object is, parsley, brush sprout, purslane, peach, broccoli, onion, grape, plum, hawthorn, loofah, wormwood, ginseng fruit, 12 kinds of raw materials preparation step, item selection, washing, cutting step , It provides a'fermentation broth manufacturing method' that includes a natural fermentation step using silk amino acids (1-6 months), a fermentation ripening production step (6 months to about 2 years), and a mixing step according to the blending ratio of the fermentation broth for each of 12 items.
또한 원재료 미나리, 솔순, 쇠비름, 브로콜리, 수세미,개똥쑥은 3~10센치 크기로 절단 하고, 복숭아, 양파, 포도, 매실, 산사, 인삼열매는 원형대로 품목별로 발효시키는 것을 특징으로 하는 발효액 제조방법을 제공한다.In addition, the raw material parsley, brush sprout, purslane, broccoli, loofah, and wormwood are cut into 3 to 10 cm in size, and peaches, onions, grapes, plums, hawthorn, and ginseng fruits are fermented according to the original items. Provides.
또한 품목별 실크아미노산 은 중량대비 0.1~1.2 중량% 로 혼합하는 것을 특징으로 하는 발효액 제조방법을 제공한다.In addition, it provides a fermentation broth manufacturing method characterized in that the mixing of 0.1 to 1.2% by weight of silk amino acids by item by weight.
또한 품목별 생산된 발효액을 중량대비 인삼열매10%, 미나리10%, 솔순10%, 매실10%, 쇠비름10%, 양파10%, 산사10%, 수세미10%, 브로콜리5%, 개똥쑥5%, 복숭아5%, 포도5%, 비율로 혼합(100%)하는 제조방법을 제공 한다.In addition, the fermented broth produced by each item is based on the weight of ginseng fruit 10%, parsley 10%, brush sprout 10%, plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood 5%, It provides a manufacturing method of mixing (100%) peaches 5%, grapes 5%, and proportions.
본 발명은 또한 상기한 발효액 제조방법에 의해 제조되어 실크아미노산을 함유하는 것을 특징으로 하는 발효액을 제공 한다.The present invention also provides a fermentation broth, characterized in that it contains a silk amino acid prepared by the above-described fermentation broth manufacturing method.
이하 본 발명에 대해 더욱 상세히 설명한다. Hereinafter, the present invention will be described in more detail.
상기한 본 발명에 따른 발효액 제조방법은 실크아미노산을 첨가하지않은 기존 완제품발효액 과 실크아미노산을 첨가한 발효액을 비교 분석하면, 실크아미노산을 첨가한 발효액이 기존 완제품발효액에 비하여 저장성, 풍미특성과 에너지흡수율을 높이고, 폴리페놀함량, 항산화활성, 아미노산함량이 증대된 우수한 품질의 '발효액'을 제공할수 있는 효과가 있다.The fermentation broth manufacturing method according to the present invention described above shows that when comparing the conventional fermentation broth to which silk amino acid is not added and the fermentation broth to which silk amino acid is added, the fermentation broth with silk amino acid is compared with the conventional fermentation broth. It has the effect of increasing the polyphenol content, antioxidant activity, and amino acid content to provide an excellent quality'fermentation solution'.
본 발명은 '발효액 제조과정'에서 실크아미노산을 첨가하여 저장성, 풍미특성과 에너지흡수율을 높이고,폴리페놀함량, 아미노산함량, 항산화활성을 부가하는 '발효액 제조방법'에 관한 것이다.The present invention relates to a'fermentation solution preparation method' in which silk amino acids are added in the'fermentation solution manufacturing process' to increase storage properties, flavor characteristics and energy absorption, and add polyphenol content, amino acid content, and antioxidant activity.
1. 발효액 제조 준비단계1. Preparation of fermentation broth
본 발명에 사용되는 미나리, 솔순, 쇠비름, 복숭아, 브로콜리, 양파, 포도, 매실, 산사, 수세미, 개똥쑥, 인삼열매, 설탕, 실크아미노산, 제조에 필요한 장비(절단기, 발효통, 항아리 등 )를 준비함 Water parsley, brush sprout, purslane, peaches, broccoli, onions, grapes, plums, hawthorn, loofah, wormwood, ginseng fruit, sugar, silk amino acids, and equipment necessary for manufacturing (cutting machine, fermentation vessel, jar, etc.) are prepared for use in the present invention.
2. 원재료의 정선,세척,절단( cutting) 단계2. Steps of selecting, washing and cutting raw materials
발효액 제조에 필요한 미나리, 솔순, 쇠비름, 브로콜리, 수세미,개똥쑥을 정선하여 깨끗한 물로 3회 세척한 다음 탈수 과정을 거쳐 3~10센치 크기로 절단, 복숭아, 양파는 깨끗한 물로 세척한 다음 탈수과정을 거쳐 크기에 따라 1/2또는 1/3로 절단하고, 포도, 매실, 산사, 인삼열매는 원형대로 정선한 상태에서 깨끗한 물로 3회 세척 한후 탈수과정을 거쳐 12가지 원재료를 품목별로 배합비에 따라 혼합 준비를 함Water parsley, brush sprout, purslane, broccoli, loofah, and wormwood needed for fermentation liquid are selected and washed three times with clean water, then cut into 3 to 10 centimeters through a dehydration process, and peaches and onions are washed with clean water, and then dehydration is performed. Then, cut into 1/2 or 1/3 according to the size, and the grapes, plums, hawthorn, and ginseng fruits are washed three times with clean water in the original condition, followed by dehydration, and 12 raw materials are mixed according to the mixing ratio for each item. Getting ready
3. 품목별 원재료에 실크아미노산을 첨가 혼합한 자연발효 단계.3. Natural fermentation step in which silk amino acids are added and mixed with each item's raw materials.
원재료의 탈수과정을 거쳐 품목별로 발효통에 혼합할때 실크아미노산을 혼합중량대비 0.1~1.2중량%로 첨가한다 (쇠비름비름67%,설탕32%,실크아미노산 1%), 미나리(미나리67%,설탕32%,실크아미노산1%), 솔순(솔순67%,설탕32%,실크아미노산1%), 매실(매실50%,설탕49%,실크아미노산1%), 양파(양파57%,설탕42%,실크아미노산1%), 수세미(수세미67%,설탄32%,실크아미노산1%), 산사(산사67%,설탕32%,실크아미노산1%), 인삼열매(인삼열매50%,설탕49%,실크아미노산1%), 브로콜리(브로콜리67%,설탕32%,실크아미노산1%), 복숭아(복숭아57%,설탕42%,실크아미노산1%), 포도(포도50%,설탕49%,실크아미노산1%), 개똥쑥(개똥쑥50%,설탕49%,실크아미노산1%)상기의 배합비율로 발효통에 혼합한 다음 원재료에 따라 1~6개월간 자연발효 시킨다.When mixing the raw materials into the fermentation vessel for each item after dehydration, add 0.1 to 1.2% by weight of silk amino acid (67% purslane, 32% sugar, 1% silk amino acid), water parsley (67% water parsley, sugar). 32%, silk amino acid 1%), brush sprout (67% sugar, sugar 32%, silk amino acid 1%), plum (plum 50%, sugar 49%, silk amino acid 1%), onion (onion 57%, sugar 42%) ,Silk amino acid 1%), scrubbing brush (rubber 67%, sulfur 32%, silk amino acid 1%), hawthorn (acid sand 67%, sugar 32%, silk amino acid 1%), ginseng fruit (ginseng fruit 50%, sugar 49%) ,Silk amino acid 1%), broccoli (broccoli 67%, sugar 32%, silk amino acid 1%), peach (peach 57%, sugar 42%, silk amino acid 1%), grape (grape 50%, sugar 49%, silk) Amino Acid 1%), Mugwort (Mugwort 50%, Sugar 49%, Silk amino acid 1%) Mix in a fermentation container at the above mixing ratio and then naturally ferment for 1-6 months depending on the raw material.
4. 숙성 발효액 생산 단계4. Mature fermentation broth production stage
,품목별 12가지 발효액을 얻기 위하여 발효통에서 인삼열매, 미나리, 솔순, 매실, 쇠비름, 양파, 산사, 수세미, 브로콜리, 개똥쑥, 복숭아, 포도,의 자연발효 완성된 발효액의 순서에 따라 품목별로 전통 항아리에 옮겨 6개월 부터 약 2년간 숙성된 발효액을 생산 한다.,In order to obtain 12 kinds of fermentation broth for each item, natural fermentation of ginseng fruit, parsley, brush sprout, plum, purslane, onion, hawthorn, loofah, broccoli, wormwood, peaches, grapes, and traditional pots for each item according to the order of the finished fermentation broth It is transferred to and produced fermented broth aged for about 2 years from 6 months.
5. 12가지 품목별 발효액 혼합 제조생산 단계5. Fermentation broth mixed manufacturing and production stages by 12 items
실크아미노산을 첨가한 품목별 발효액 12가지를 중량대비 인삼열매10%, 미나리10%, 솔순10%매실10%, 쇠비름10%, 양파10%, 산사10%, 수세미10%, 브로콜리5%, 개똥쑥5%, 복숭아5%, 포도5%, 비율로 (혼합 100%) 혼합한 '발효액'을 생산함 Twelve kinds of fermentation broth for each item added with silk amino acid, ginseng fruit 10%, water parsley 10%, brush sprout 10% plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood wormwood 5%, peaches 5%, grapes 5%, producing'fermentation liquid' mixed in proportion (mixed 100%)
6. 실크아미노산을 첨가한 혼합 발효액의 품질평가 연구단계(한국식품연구원)6. Research stage for quality evaluation of mixed fermentation broth with added silk amino acid (Korea Food Research Institute)
1).연구목표 1).Research Goal
실크아미노산 첨가에 의한 식물발효액의 품질평가및 관능평가를 통한 제품 개발로 기존 발효액과 차별화된 신제품 개발Development of new products differentiated from existing fermentation broth through product development through quality evaluation and sensory evaluation of plant fermentation broth by adding silk amino acids
2).연구 내용 2).Research content
실크아미노산 추출물첨가 발효액과 기존 완제품의 품질평가 시행(미생물증 식, 이화학적 품질평가에 한정하여 실행하며 관능평가 등의 후속실험은 업 체에서 실행함)Quality evaluation of the fermentation broth added with silk amino acid extract and the existing finished product (limited to microbial growth and physicochemical quality evaluation, and follow-up experiments such as sensory evaluation are carried out by the company)
3). 연구결과 3). Results
실크아미노산 첨가 발효액에서 기존 완제품 발효액과 비교하여 당도와 ph, 폴리페놀함량, 항산화 활성및 아미노산함량의 증가를 확인함.In the fermentation broth added with silk amino acid, the increase in sugar content, ph, polyphenol content, antioxidant activity and amino acid content was confirmed compared with the conventional fermented broth.
산업상 이용가능성이 매우 높으며 지금 현재 특허출원 신제품생산 판매하고 있으며 미국등 해외 수출을 진행중에 있음The possibility of industrial use is very high, and it is currently producing and selling new products for patent applications, and exports to the United States and other countries are in progress.
Claims (5)
Preparing raw materials for each of 12 items, such as brush sprout, purslane, parsley, broccoli, peaches, onions, grapes, plums, hawthorn, loofah, wormwood, and ginseng fruit; Cut brush sprouts, purslane, parsley, broccoli, loofah and wormwood into 3 to 10 centimeters, and cut peaches and onions into 1/2 or 1/3 depending on the size, and grapes, plums, hawthorn and ginseng fruits are round. However, when mixed with sugar, silk amino acids are mixed at 0.1 to 1.2% by weight of each item to produce 12 fermented broths fermented for 1 to 6 months, and the produced fermented broth is aged for 6 months to 2 years to produce ginseng by weight. The ratio of fruit 10%, parsley 10%, brush sprout 10%, plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood 5%, peaches 5%, grapes 5% An excellent fermentation broth manufacturing method characterized by mixing with a furnace (100% mixing) to increase the storage and flavor properties of the fermentation broth and increase polyphenols, amino acids, and antioxidant activities.
A fermentation broth production method, characterized in that it is prepared according to claim 1 and contains silk amino acids.
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