KR102384775B1 - The beverage composition for anti-fatigue functional using Prunus mume - Google Patents

Abstract

The present invention relates to a method for preparing a drink containing plum vinegar, wherein the plum concentrate and pear concentrate are prepared by using an alcohol fermented strain and an acetic acid strain, and when the drink containing plum vinegar is consumed, it has an anti-fatigue effect. The manufacturing method of a beverage containing plum vinegar of the present invention forms a first mixture by stirring 2 to 6 wt% of plum vinegar, 10 to 18 wt% of fructose liquid, 2 to 4 wt% of polydextrose and 69.07 to 85.32 wt% of water. forming a second mixture by stirring the first mixture and 0.5 to 2% by weight of the apple concentrate, dissolving 0.05 to 0.3% by weight of citric acid and the second mixture to form a third mixture, the third A beverage containing plum vinegar is prepared through a homogenization step of mixing the mixture with 0.1 to 0.5% by weight of a flavoring agent, 0.02 to 0.08% by weight of a pigment, and 0.01 to 0.05% by weight of vitamin C.

Description

Method and composition for preparing a beverage containing plum vinegar having anti-fatigue effect {The beverage composition for anti-fatigue functional using Prunus mume}

The present invention relates to a method for producing a beverage containing plum vinegar having an anti-fatigue effect, and more particularly, to prepare a beverage containing plum vinegar having an anti-fatigue effect, 2 to 6 wt% of plum vinegar, high fructose 10-18 wt%, polydextrose 2-4 wt%, water 69.07-85.32 wt%, apple concentrate 0.5-2 wt%, citric acid 0.05-0.3 wt%, flavoring agent 0.1-0.5 wt%, pigment 0.02-0.08 wt%, vitamin It relates to a method for preparing a beverage containing plum vinegar having an anti-fatigue effect by mixing 0.01 to 0.05% by weight of C.

The plum ( Prunus mume ) is the fruit of the plum tree produced widely in Korea. It is rich in minerals such as fiber, free sugar, calcium, and iron, as well as organic acids such as succinic acid, citric acid, malic acid and tartaric acid. It is known as an alkaline food contained in it, and has been used as a herbal medicine in oriental medicine and folklore to show the effects of plum root, leaf, flower, and fruit for dryness, jigal, jiri, expectoration, poisoning, detoxification, vomiting, and fever. Recently, it has been found to be effective in preventing aging, relieving hangovers and constipation, and in addition, it is known that it has an antibacterial effect against bacteria that cause typhoid, cholera, and food poisoning.

Vinegar is the most popular seasoning in Korea, second only to soy sauce, in both East and West. The main ingredient of vinegar is acetic acid, which contains volatile or non-volatile organic acids, sugars, amino acids and esters, and has a unique aroma and sour taste. These vinegar ingredients are known to be effective in preventing adult diseases such as arteriosclerosis and high blood pressure, lowering cholesterol, and reducing body fat.

Vinegar is largely classified into brewed vinegar made from grains and fruits, and synthetic vinegar made by diluting glacial or acetic acid with water.

With the recent economic growth and the improvement of dietary culture, awareness of health is increasing, and research on fermented undiluted solutions with unique flavors using various natural fruits is being actively conducted. There are Patent Publication No. 10-2012-0111648 and Korean Patent Publication No. 10-1240725.

Korean Patent Application Laid-Open No. 10-2012-0111648 relates to a method for manufacturing a plum beverage composition containing a naturally aged fermented plum juice by mixing white sugar in plums, first aging, filtering, and second maturation, and is registered in Korea. Patent Publication No. 10-1240725 includes the steps of forming a first mixture containing plum juice, high fructose, maltooligosaccharide and water, and having a sugar content of 20 to 30 brix; adding an edible alkali compound to the first mixture to form a second mixture having a pH of 4.0 to 5.0; forming a third mixture comprising the second mixture and vegetable lactic acid bacteria; And it relates to a method for producing a plum beverage composition using the fermented plum juice through the steps of fermenting the third mixture, followed by filtering and concentration to form a fermented plum stock solution.

However, the present invention was to establish the optimal conditions for manufacturing a beverage composition containing plum vinegar fermented secondarily by using a specific strain, and to provide anti-fatigue efficacy. Fatigue can be defined as a state of lack of energy to the extent that a person is unable to perform temporary activities, and the treatment and prognosis are unclear. It lowers individual work and productivity, which incurs great economic loss at the national level.

The prior art is a beverage composition containing plum vinegar that is secondarily fermented using a specific strain as in the present invention to prepare a plum beverage composition using an edible alkali compound or aged for a period of 5 months or more It is different from manufacturing.

Domestic Patent Publication No. 10-2012-0111648 (October 10, 2012) Domestic Registered Patent Publication No. 10-1240725 (2013. 02. 28.)

An object of the present invention is to provide a method for preparing a beverage containing plum vinegar by using an alcoholic fermented strain and an acetic acid strain using the plum concentrate and the pear concentrate.

Another object of the present invention is to provide a method for preparing a beverage containing plum vinegar by using an alcohol fermenting strain and an acetic acid strain using the plum concentrate and the apple concentrate.

Another object is to provide a beverage containing plum vinegar having an excellent anti-fatigue effect.

Forming a first mixture by stirring 2 to 6% by weight of plum vinegar, 10 to 18% by weight of fructose liquid, 2 to 4% by weight of polydextrose and 69.07 to 85.32% by weight of water in order to achieve the above object. , forming a second mixture by stirring 0.5 to 2% by weight of the first mixture and apple concentrate, dissolving 0.05 to 0.3% by weight of citric acid and the second mixture to form a third mixture, the third mixture and A beverage containing plum vinegar having an anti-fatigue effect is prepared through a homogenization step of mixing 0.1 to 0.5% by weight of a flavoring agent, 0.02 to 0.08% by weight of a pigment, and 0.01 to 0.05% by weight of vitamin C.

In more detail, the plum vinegar is mixed with 70 to 84.5 wt% of purified water, 0.5 to 5 wt% of a plum concentrate, and 15 to 25 wt% of a pear concentrate to adjust the sugar content to 13 to 22 ° Brix, and then the plum concentrate and pear concentrate The alcohol fermentation broth is prepared by inoculating and fermenting the mixture of the concentrate, followed by centrifugation and filtration. The alcohol fermentation broth is inoculated with an acetic acid strain and acetic acid fermentation is performed to prepare an acetic acid fermentation broth, and the acetic acid fermentation broth is heated to 65-80 ° C. Plum vinegar can be prepared by sterilization for 5 to 20 minutes in the oven, followed by centrifugation and filtration.

In addition, the alcoholic fermentation broth is inoculated with the alcohol fermentation strain Saccharomyces bayanus (KCCM 11568) in the mixture of the plum concentrate and pear concentrate, and the alcohol content is fermented so that the alcohol content range is 5 to 10% at 25 ° C to 37 ° C for 6 to 10 days. can be manufactured by

In addition, the acetic acid fermentation broth was inoculated with the acetic acid strain Acetobacter pasteurianus (KCCM 12655) in the filtered alcoholic fermentation broth, and then fermented for 6 to 12 days while culturing with shaking at a temperature of 25 ° C to 37 ° C at 200 to 300 rpm, so that the acetic acid content range was 4.5 It can be prepared by fermentation to ~7%.

In addition, the apple concentrate can be prepared by heating the apple flesh at a temperature of 53 ° C. to 96 ° C. for 7 to 21 hours, concentrating to a concentration of 45 ° Brix to 68 ° Brix, and filtering.

The present invention is to prepare a beverage containing plum vinegar by mixing pear concentrate, apple concentrate, other additives, alcohol fermentation strains and acetic acid strains with plum concentrate, then alcohol fermentation and acetic acid fermentation to prepare a drink containing plum vinegar. In this case, it was found to have an anti-fatigue effect by inducing a decrease in plasma ammonia, inorganic phosphoric acid, and lactic acid, which are fatigue indicators.

In addition, consumption of beverages containing plum vinegar is metabolized in the body and increases the accumulation of glycogen, which is an energy storage form that plays a direct role in energy generation through glycolysis in the body. .

As a result of measuring the LDH and CK contents, which are enzymes involved in the conversion of lactic acid to pyruvic acid and indicators of muscle damage, consumption of drinks containing plum vinegar showed high LDH content and low CK content. It can be said that the beverage containing it provides an anti-fatigue effect.

Advantages and features of the present invention, and methods for achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms, and is provided to completely inform those of ordinary skill in the art to which the present invention pertains to the scope of the invention will become Further, it should be construed that the present invention includes all embodiments falling within the scope of the appended claims.

The present invention relates to a method for preparing a beverage containing plum vinegar having an anti-fatigue effect and a composition thereof, and specifically, the beverage containing plum vinegar having an anti-fatigue effect according to the present invention comprises 2 to 6 wt% of plum vinegar, Forming a first mixture by stirring 10 to 18% by weight of fructose liquid, 2 to 4% by weight of polydextrose and 69.07 to 85.32% by weight of water, and 0.5 to 2% by weight of the first mixture and apple concentrate by stirring the second mixture Forming a step, dissolving 0.05 to 0.3% by weight of citric acid and a second mixture to form a third mixture, 0.1 to 0.5% by weight of the third mixture and a flavoring agent, 0.02 to 0.08% by weight of a pigment, 0.01 to 0.05% by weight of vitamin C A beverage containing plum vinegar having an anti-fatigue effect is prepared through a homogenization step of mixing and homogenizing by weight%.

Hereinafter, each of the above steps will be described in detail.

1. Formation of the first mixture

The first step for preparing a beverage containing plum vinegar is by stirring 2 to 6% by weight of plum vinegar, 10 to 18% by weight of fructose liquid, 2 to 4% by weight of polydextrose and 69.07 to 85.32% by weight of water to prepare a first mixture. It is a forming step.

More preferably, the first mixture is prepared by stirring 3 to 5% by weight of plum vinegar, 13 to 15% by weight of fructose liquid, 3 to 4% by weight of polydextrose and 74.09 to 79.57% by weight of water, based on the total weight of the first mixture. Forming a first mixture may be more desirable to maximize palatability. Here, the water is preferably purified water.

The plum vinegar is mixed with 70-84.5 wt% of purified water, 0.5-5 wt% of plum concentrate, and 15-25 wt% of pear concentrate to adjust the sugar content to 13-22 ° Brix, and then added to the mixture of plum concentrate and pear concentrate. The alcohol fermentation broth was inoculated and fermented to prepare an alcoholic fermentation broth, followed by centrifugation and filtration, inoculated with an acetic acid strain in the alcohol fermentation broth and fermented with acetic acid to prepare an acetic acid fermentation broth, and the acetic acid fermentation broth was heated at 65 to 80 ° C for 5 to 20 After sterilization for a minute, it is possible to prepare plum vinegar by centrifugation and filtration.

The plum concentrate is washed with water before the flesh is ripe and discolored, and then the moisture attached to the surface of the blue plum is removed, and the seeds are separated from the blue plum. After extracting the juice by squeezing the fruit from which the seeds have been removed, distilled water is added to the fresh green plum juice produced by juicing and extracted with boiling water at 100° C. for 3 hours. The precipitate was removed by centrifugation to obtain a supernatant containing soluble components. Acetone was further added thereto so that the final concentration was 80%, and the precipitated precipitate was recovered. The recovered precipitate is again dissolved in distilled water and purified by repeating the procedure of re-precipitating with 80% acetone three times to obtain 0.5 to 5% plum concentrate.

The alcohol fermentation broth is inoculated with the alcohol fermentation strain Saccharomyces bayanus (KCCM 11568, YM broth culture) in the mixture of the plum concentrate and pear concentrate, and the alcohol content range is 5-10% at 25°C-37°C for 6-10 days. It can be prepared by fermenting alcohol as much as possible.

When fermenting at a temperature of 25 ° C or less, the activity of the alcoholic fermenting strain is lowered, making economical fermentation difficult. there is.

The alcoholic fermentation strain Saccharomyces bayanus (KCCM 11568) was subcultured in YM plate medium, then incubated in YM liquid medium ([Table 1]) at 28° C. Culturing the alcohol fermented strain at 28 ° C to 32 ° C is because the activity of the strain Saccharomyces bayanus is optimal at this temperature.

Liquid medium composition of alcohol strains YM liquid medium composition ratio(%) malt extract 0.3 yeast extract 0.3 Dextrose 1.0 Peptose 0.5

The acetic acid fermentation broth was inoculated with the acetic acid strain Acetobacter pasteurianus (KCCM 12655, mannitol broth culture) in the filtered alcoholic fermentation broth, and then fermented for 6-12 days while culturing with shaking at 200-300 rpm at a temperature of 25 ° C. to 37 ° C. It can be prepared by fermentation so that the range is 4.5 to 7%.

Since the acetic acid strain Acetobacter pasteurianus (KCCM 12655) is most active in the temperature range of 25°C to 37°C, the activity of the strain decreases at a temperature below 25°C, and at a temperature above 37°C, the strain actively grows under the influence of high temperature. There is a problem that cannot be done.

The acetic acid strain is used as a seed plant by culturing Acetobacter pasteurianus (KCCM 12655) for 40 to 55 hours at 29 ° C. to 31 ° C. with the composition of the mannitol broth liquid medium shown in [Table 2] below. Culturing the acetic acid strain at 29°C to 31°C is because the activity of the strain Acetobacter pasteurianus becomes optimal at this temperature.

Liquid medium composition of acetic acid strain liquid medium composition ratio(%) Yeast Extract 0.5 Mannitol 2.5 Peptose 0.3

The alcoholic fermentation strain Saccharomyces bayanus (KCCM 11568) may be used instead of Saccharomyces cerevisiae (KCCM 11306) depending on the situation, and the acetic acid strain Acetobacter pasteurianus (KCCM 12655) may also be used instead of Acetobacter aceti (KCCM 12654). In order to further enhance the antipyretic effect, it may be more preferable to use Saccharomyces bayanus (KCCM 11568) and Acetobacter pasteurianus (KCCM 12655).

2. Forming a second mixture

The second step for preparing a beverage containing plum vinegar is to form a second mixture by stirring 0.5 to 2% by weight of the first mixture and apple concentrate.

The apple concentrate may be preferably prepared by heating the apple flesh at a temperature of 53 ° C. to 96 ° C. for 7 to 21 hours, concentrating to a concentration of 45 ° Brix to 68 ° Brix, and filtering.

In order to prepare an apple concentrate that exhibits a slightly deeper taste, an apple concentrate can be obtained by using an ultrasonic extraction method. After drying and pulverizing the apple flesh, 1200 ml of 100% methanol was added to 850 g of apple powder, and extracted 3 times for 2 hours at 60°C using an ultrasonic extraction device (POWERSONIC 420, Hwashin Tech), and the extract was filtered After filtration, it is concentrated under reduced pressure with a reduced pressure concentrator (N-1000, EYELA) to obtain 0.5 to 2 wt% of an apple concentrate.

3. Formation of the third mixture

The third step for preparing a beverage containing plum vinegar is to dissolve 0.05 to 0.3 wt% of citric acid and the second mixture to form a third mixture.

More specifically, it may be more preferable to form a third mixture by dissolving 0.15 to 0.25% by weight of citric acid and the second mixture to improve taste.

4. Preparation of beverages containing plum vinegar

The fourth step for preparing a beverage containing plum vinegar is to homogenize the third mixture by mixing 0.1 to 0.5% by weight of a flavoring agent, 0.02 to 0.08% by weight of a pigment, and 0.01 to 0.05% by weight of vitamin C. This is the stage of preparing the beverage.

In more detail, it may be more preferable to homogenize the third mixture by mixing 0.15 to 0.25% by weight of a flavoring agent, 0.04 to 0.06% by weight of a pigment, and 0.02 to 0.04% by weight of vitamin C to improve the preference.

It may be preferable to use a plum flavor as the flavoring agent, and to use a green pigment as the pigment to enhance the preference of a drink containing plum vinegar.

Hereinafter, the manufacturing method of the beverage containing plum vinegar of the present invention will be described in detail by the following test examples and examples.

<Example 1, Example 2 and Comparative Examples 1 to 3>- Preparation of beverage containing plum vinegar

A first mixture was formed by stirring plum vinegar, fructose liquid, polydextrose and water at the contents shown in Table 3 below, and the first mixture and apple concentrate were stirred to form a second mixture. Then, a third mixture was formed by dissolving the citric acid and the second mixture, and the third mixture, a flavoring agent, a pigment, and vitamin C were mixed and homogenized to prepare a beverage containing plum vinegar.

The plum vinegar is mixed with 77% by weight of purified water, 3% by weight of plum concentrate, and 20% by weight of pear concentrate to adjust the sugar content to 18 ° Brix, and then inoculated and fermented with alcohol fermented strain into the mixture of the plum concentrate and pear concentrate to ferment alcohol. was prepared, then centrifuged and filtered, inoculated with an acetic acid strain in the alcoholic fermentation broth, and fermented with acetic acid to prepare an acetic acid fermented solution, sterilized at 72 ° C for 13 minutes, and then centrifuged and filtered to obtain plum vinegar. prepared.

The alcohol fermentation broth is inoculated with the alcohol fermentation strain Saccharomyces bayanus (KCCM 11568) or Saccharomyces cerevisiae (KCCM 11306) in the mixture of the plum concentrate and pear concentrate so that the alcohol content range is 5 to 10% at 31 ° C. for 8 days. It was prepared by fermentation.

The acetic acid fermentation broth was inoculated with the acetic acid strain Acetobacter pasteurianu s (KCCM 12655) or Acetobacter aceti (KCCM 12654) in the filtered alcoholic fermentation broth and then fermented for 8 days while culturing with shaking at 250 rpm at a temperature of 31 ° C., so that the acetic acid content range was 5.5 % was prepared by fermentation.

The apple concentrate was prepared by heating the apple flesh at a temperature of 53° C. to 96° C. for 13 hours, concentrating it to a concentration of 52° Brix, and filtration.

division Comparative Example 1
(weight%) Comparative Example 2
(weight%) Comparative Example 3
(weight%) Example 1
(weight%) Example 2
(weight%) Plum Vinegar 1.5 1.5 7 4 4 liquid fructose 9 9 19 14 14 polydextrose - - 5 3 3 apple concentrate 3 3 3 One One citric acid 0.2 0.2 0.2 0.2 0.2 plum flavor 0.2 0.2 0.2 0.2 0.2 green pigment 0.05 0.05 0.05 0.05 0.05 vitamin C 0.03 0.03 0.03 0.03 0.03 Purified water remaining amount remaining amount remaining amount remaining amount remaining amount Saccharomyces bayanus - use - - use Saccharomyces cerevisiae use - use use - Acetobacter pasteurianus - use - - use Acetobacter aceti use - use use -

<Test Example 1> Anti-fatigue effect of beverage containing plum vinegar

go. Breeding and diet of laboratory animals

For the experimental animals, 36 4-week-old male SD rats were purchased, and the rats were subjected to an adaptation period for 1 week, and then subjected to Comparative Example 1 (A), Comparative Example 2 (B), Comparative Example 3 (C), and experimentation by the egg mass method. It was divided into Example 1 (D) and Example 2 (E). The environment of the animal breeding room was maintained at constant temperature (23° C.), constant humidity (50%), and a photoperiod of 12 hours (08:00 to 20:00), and the animals were reared separately in acrylic cages by two.

Solid feed was used for the basic diet used in this experiment, and free intake of food and water was carried out, and weight change, water intake, and food intake were measured every 2 days.

me. exercise experiment design

After oral administration of the sample in an amount of 7ml/kg at a certain time during the 4-week experimental period, high-intensity gradual exercise using a trade mill was performed.

The exercise program was 20 m/min (10 minutes) in the first week, 25 m/min (20 minutes) in the second week, 25 m/min (30 minutes) in the third week, and 30 m/min (30 minutes) in the fourth week. In order to induce this, the experiment was conducted by setting exhaustion when the shock plate endured for more than 10 seconds during movement at a speed of 40 m/min.

Exhausted rats were sacrificed using ethyl ether, blood samples were collected from the inferior vena cava, liver and gastrocnemius muscles were collected, washed with physiological saline, and stored in a deep freezer at 80° C. for use in the experiment.

The mice used in all experiments complied with the guidelines for laboratory animals of the Animal Experimental Ethics Committee of Dong-A University (DIACUC-17-1).

all. Analysis of biochemical indicators

Serum inorganic phosphorus, ammonia, and lactate were measured by purchasing kits from Biovision (USA) and Bioassay (USA), respectively.

To measure the liver and muscle glycogen content, mix 400 μL of 30% KOH with 0.25 g of tissue, heat at 100° C. for 30 minutes, allow to cool, mix with 1 mL of ethanol, centrifuge at 6000 rpm, 15 minutes, and 4° C. Add 500 μL of distilled water to the pellet The mixed sample was measured using an anthrone reagent.

Lactate dehydrogenase (LDH) and creatine kinase (CK) activities were measured by purchasing a kit from Bioassay (USA), respectively.

Malondialdehyde (MDA) and glutathione peroxidase (GPx) contents were measured by purchasing a kit from Biovision (USA), respectively.

La. Measurement of blood fatigue substances

Fig. 1 Effect of PV on (A) serum ammonia (B) inorganic phosphate and (C) lactate in rats exhausted by exercise. Data values are expressed as meansㅁValues with different letters are significantly different at p <0.05.

Fig. 1 is the measured value of ammonia, inorganic phosphoric acid, and lactic acid in plasma, and this item is a fatigue index material, and the content is measured to be high in the fatigue state. As a result of the measurement, it was found that the contents of ammonia, inorganic phosphoric acid, and lactic acid, which are fatigue substances, were not significantly different in Comparative Examples 1, 2, and 3, but decreased in a concentration-dependent manner in the groups of Examples 1 and 2 Therefore, it is judged that consumption of beverages containing plum vinegar induced the reduction of fatigue substances.

mind. Determination of glycogen content in muscles and liver

Fig. 2. Effect of PV on (A) liver and (B) muscle glycogen accumulation in rats exhausted by exercise. Data values are expressed as meansㅁValues with different letters are significantly different at p <0.05.

Fig. 2 is the result of measuring the glycogen content of the liver and muscle, and in the case of Comparative Examples 1, 2, and 3 groups, the content of glycogen stored in the liver and muscle was lower than those of Examples 1 and 2 groups, indicating that plum vinegar It is thought that consumption of beverages containing Physical fatigue is related to lack of energy during exercise, and glycogen is an energy storage form that plays a direct role in energy generation through glycolysis in the body, and it can be said that the amount of glycogen directly affects exercise ability.

bar. Determination of LDH and CK content

Fig. 3. Effect of PV on (A) lactate dehydrogenase and (B) creatine kinase activities in rats exhausted by exercise. Data values are expressed as meansㅁValues with different letters are significantly different at p <0.05.

Fig. 3 shows the measured values of LDH and serum CK content in muscle tissue, the LDH content was the lowest in Comparative Example 3 group, the content of Example 1 was measured the highest, and the CK content was measured in Examples 1 and Example There is a tendency to decrease according to the intake of 2, and it is thought that the intake of a drink containing plum vinegar has an anti-fatigue effect. LDH is an enzyme involved in the conversion of lactic acid to pyruvic acid according to the side action of NADH and NAD ⁺ , and CK is an enzyme that catalyzes the energy production reaction that converts ADP to ATP, or it is known as an indicator of muscle damage. .

Claims (6)

In the manufacturing method of a beverage containing plum vinegar having an anti-fatigue effect,
The method for producing a beverage containing plum vinegar having the anti-fatigue effect is
(a) forming a first mixture by stirring 2 to 6% by weight of plum vinegar, 10 to 18% by weight of fructose liquid, 2 to 4% by weight of polydextrose and 69.07 to 85.32% by weight of water;
(b) forming a second mixture by stirring the first mixture and 0.5 to 2% by weight of the apple concentrate;
(c) dissolving 0.05-0.3% by weight of citric acid and the second mixture to form a third mixture; and
(d) preparing a beverage containing plum vinegar by homogenizing the third mixture by mixing 0.1 to 0.5% by weight of a flavoring agent, 0.02 to 0.08% by weight of a pigment, and 0.01 to 0.05% by weight of vitamin C;
The apple concentrate is prepared by heating the apple flesh at a temperature of 53 ° C. to 96 ° C. for 7 to 21 hours, concentrating it to a concentration of 45 ° Brix to 68 ° Brix, and filtering,
The plum vinegar is mixed with 70-84.5 wt% of purified water, 0.5-5 wt% of plum concentrate, and 15-25 wt% of pear concentrate to adjust the sugar content to 13-22 ° Brix, and then added to the mixture of the plum concentrate and pear concentrate. The alcohol fermentation strain Saccharomyces bayanus (KCCM 11568) was inoculated and fermented to prepare an alcoholic fermentation broth, followed by centrifugation and filtration, and the alcohol fermentation broth was inoculated with an acetic acid strain Acetobacter pasteurianus (KCCM 12655) and fermented with acetic acid to prepare an acetic acid fermentation broth, A method of manufacturing a beverage containing plum vinegar having an anti-fatigue effect, characterized in that the acetic acid fermented liquid is sterilized at 65 to 80 ° C for 5 to 20 minutes, and then centrifuged and filtered.


delete The method of claim 1,
The alcoholic fermentation broth is prepared by inoculating the alcohol fermented strain into a mixture of the plum concentrate and pear concentrate, and then fermenting the alcohol so that the alcohol content is 5 to 10% at 25 ° C. to 37 ° C. for 6 to 10 days. A method for producing a beverage containing plum vinegar having an anti-fatigue effect.
The method of claim 1,
The acetic acid fermentation broth is fermented for 6-12 days while culturing with shaking at 200-300 rpm at a temperature of 25° C. to 37° C. after inoculating the acetic acid strain in the filtered alcoholic fermentation broth so that the acetic acid content range is 4.5-7%. A method for producing a beverage containing plum vinegar having an anti-fatigue effect, characterized in that it is prepared.

delete A beverage composition containing plum vinegar having an anti-fatigue effect, characterized in that it is prepared by the method of any one of claims 1, 3 or 4.