KR102416803B1 - Development of fermented vegetable lactic acid bacteria beverage packed with spout pouch for room temperature distribution using batch type sterilization and after-sterilization process - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented vegetable lactic acid bacteria beverage for room temperature distribution and a fermented vegetable lactic acid bacteria beverage for room temperature distribution manufactured by the same method, wherein the method comprises: a step (1) of preparing perilla leaf powder by steaming perilla leaves, then inoculating and fermenting lactic acid bacteria, and drying and pulverizing the perilla leaves; a step (2) of preparing beverage ingredients of the perilla leaf powder prepared in the step (1), coconut cream, sugar, fructooligosaccharide, modified starch, fava bean protein, pectin, lactic acid bacteria, dead lactic acid bacteria, and water; a step (3) of sterilizing a mixture obtained by mixing the perilla leaf powder, the coconut cream, the sugar, the fructooligosaccharide, the modified starch, the fava bean protein, the pectin, the dead lactic acid bacteria, and the water prepared in the step (2): a step (4) of inoculating the lactic acid bacteria prepared in step (2) into the sterilized mixture of the step (3) and then, performing a culturing process to prepare a lactic acid bacteria fermented beverage; and a step (5) of post-sterilizing the lactic acid bacteria fermented beverage prepared in the step (4). The present invention can further improve the taste and the flavor of the lactic acid bacteria fermented beverage.

Description

Development of fermented vegetable lactic acid bacteria beverage packed with spout pouch for room temperature distribution using batch type sterilization and after-sterilization process}

The present invention inoculates a mixture sterilized by a batch type sterilization system with vegetable lactic acid bacteria and then post-sterilizes the cultured lactic acid bacteria fermented beverage. It relates to a method and a vegetable fermented lactic acid bacterium beverage for distribution at room temperature produced by the method.

Fermented milk generally refers to a dairy product fermented using raw milk as a raw material and lactic acid bacteria as a starter. In addition to raw milk, which is the main raw material, it contains lactic acid, peptone, peptide and lactic acid bacteria by the action of lactic acid bacteria, so it is a food with very good nutritional value. Lactobacillus is a bacterium that produces lactic acid by decomposing carbohydrates such as glucose or lactose by producing β-galactosidase. It is one of the most beneficial microorganisms available to humans. , can be divided into Streptococcus genus, Leukonostok genus, Pediococcus genus. Lactic acid bacteria are widely used for the purpose of improving food preservation and enhancing flavor by various metabolites.

As the drinking effect of fermented milk, it has been reported to have various health-promoting effects such as improvement of nutritional value of food, intestinal effect due to intestinal proliferation of lactic acid bacteria, lowering blood cholesterol, enhancing immunity, and anti-cancer. Because of these health-promoting effects, fermented milk is being recognized as a representative health drink that is closely related to the health of modern people, and is developing into a food with high palatability worldwide. After scientific investigation of the usefulness of fermented milk, the consumption of fermented milk has increased rapidly, and recently, with the increase of global interest in health functional foods, its functionality is not only related to the existing intestinal health, but also to diabetes related to major organs such as the stomach and liver. , and its role as a preventive and therapeutic agent for metabolic diseases such as hyperlipidemia. In particular, as it has attracted attention as a health food, its demand is increasing worldwide, and the demand for yogurt with a high milk solid content and lactic acid bacteria number has been increasing in Korea for several years. According to the industry, while the number of liquid and drink products decreased in the fermented milk market, the number of fermented milk products increased by more than 20%, forming a total of 1.1 trillion won, and the overall fermented milk market is expected to expand to 1.3 trillion won. In addition, as for fermented milk products, milk, which is the fermentation substrate, is a nutritionally excellent food, and since various auxiliary materials can be added, studies are being conducted to manufacture yogurt with better physiological activity by adding auxiliary materials that help to enhance functionality. . Studies have been conducted on the functionality and fermentation characteristics of fermented milk containing green tea with antioxidant effect, garlic with anticancer and anti-thrombosis prevention effects, baeknyeoncho, and sambaekcho. The results of studying the fermentation characteristics of fermented milk have also been reported.

Korean Patent Publication No. 2021-0027107 discloses a method for producing Greek yogurt, and Korean Patent No. 1703264 discloses a method for producing a low-calorie lactobacillus fermented milk beverage with enhanced storage stability, but the vegetable for room temperature distribution of the present invention It is different from the manufacturing method of the fermented lactic acid bacteria beverage.

The present invention has been derived from the above needs, and an object of the present invention is to produce a vegetable fermented lactic acid bacteria beverage that can be distributed at room temperature, by optimizing the selection of auxiliary materials, the mixing ratio, sterilization and packaging conditions, and easy storage and distribution while An object of the present invention is to provide a method for producing a vegetable fermented lactic acid bacteria beverage with improved flavor and taste.

In order to solve the above problems, the present invention provides a method comprising: (1) steaming perilla leaves, inoculating lactic acid bacteria, fermenting them, drying and pulverizing perilla leaf powder; (2) preparing a beverage material of the perilla leaf powder prepared in step (1), coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria, lactic acid bacteria dead cells and water; (3) Sterilizing the mixture of perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2): (4) above (3) inoculating the lactic acid bacteria prepared in step (2) to the sterilized mixture of step (3) and then culturing to prepare a lactic acid bacteria fermented beverage; And (5) provides a method for producing a vegetable fermented lactic acid bacterium beverage for room temperature distribution, characterized in that it comprises the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4).

In addition, the present invention provides a vegetable fermented lactic acid bacteria beverage for distribution at room temperature prepared by the above method.

In the case of conventional fermented lactic acid bacteria beverages, when sterilized for room temperature distribution, they are sterilized and packaged at high temperature for a short time. However, the fermented lactic acid bacteria beverage sterilization conditions of the present invention can prevent discoloration such as browning even when sterilized for room temperature distribution, and further improve taste and flavor. In addition, compared to conventional fermented milk and yogurt products, it is possible to provide a fermented lactobacillus beverage with improved preference as well as nutritional needs of consumers, and also, it can be distributed at room temperature and stored at room temperature, thereby reducing distribution costs and making it easier for consumers to go out. It has the advantage of being able to take it and keep it fresh for a long time.

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

(1) steaming perilla leaf, inoculating lactic acid bacteria, fermenting, drying and pulverizing to prepare perilla powder;

(2) preparing a beverage material of the perilla leaf powder prepared in step (1), coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria, lactic acid bacteria dead cells and water;

(3) Sterilizing the mixture of perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2):

(4) inoculating the lactic acid bacteria prepared in step (2) to the sterilized mixture of step (3) and then culturing to prepare a lactic acid bacteria fermented beverage; and

(5) It provides a method for producing a vegetable fermented lactic acid bacteria beverage for distribution at room temperature, characterized in that it is prepared including the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4).

In the method for producing a vegetable fermented lactic acid bacteria beverage of the present invention, the perilla leaf powder of step (1) is preferably obtained by steaming perilla leaflets at 90 to 110° C. for 5 to 15 minutes, and then inoculating lactic acid bacteria at 35 to 40° C. It can be prepared by fermenting for 30-40 hours at 50-60° C., drying it at 50-60° C. for 20-28 hours, and pulverizing, more preferably, steaming perilla leaflets at 100° C. for 10 minutes, and then inoculating lactic acid bacteria at 37 After fermentation at ℃ for 36 hours, it can be prepared by drying and pulverization at 55 ℃ for 24 hours. It was possible to prepare perilla leaf powder under the same conditions as described above, while producing a lactic acid bacterium drink without green smell and odor.

In addition, in the method for producing a vegetable fermented lactic acid bacteria beverage of the present invention, the beverage material in step (2) is preferably based on the total weight of the beverage material, 0.08 to 0.12% by weight of perilla leaf powder, 26 to 30% by weight of coconut cream, Sugar 5-8 wt%, fructooligosaccharide 4-6 wt%, modified starch 0.4-0.6 wt%, fabavin protein 2-2.4 wt%, pectin 0.3-0.5 wt%, lactic acid bacteria 0.002-0.003 wt%, lactic acid bacteria dead cells It is possible to prepare a beverage material of 0.004 to 0.006% by weight and 55 to 59% by weight of water, and more preferably, based on the total weight of the beverage material, 0.1% by weight of perilla leaf powder, 28% by weight of coconut cream, 6.6% by weight of sugar; 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, 2.2% by weight of fabavin protein, 0.4% by weight of pectin, 0.0025% by weight of lactic acid bacteria, 0.005% by weight of lactic acid bacteria dead cells, and 57.1925% by weight of water. By preparing the beverage ingredients with the above ingredients and mixing ratio, the ingredients were well mixed with taste and aroma, and it was possible to produce a lactic acid bacteria beverage with a high preference and a clean taste without irritation.

In addition, in the method for producing the vegetable fermented lactic acid bacteria beverage of the present invention, the step (3) is preferably perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water. can be sterilized at 80~90℃ for 25~30 minutes, more preferably perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and A mixture of water can be sterilized at 85°C for 25-30 minutes. First, it was possible to sterilize the ingredients at a relatively low temperature after first mixing the ingredients and then sterilizing them under the same conditions as described above, so that they could be sterilized sufficiently to be suitable for distribution at room temperature without harming the flavor of the ingredients before lactic acid bacteria fermentation, which is a subsequent process.

In addition, in the method for producing a vegetable fermented lactic acid bacteria beverage of the present invention, the step (4) is preferably inoculated with vegetable lactic acid bacteria in the sterilized mixture and then cultured at 35 to 40 ° C. for 30 to 40 hours to prepare a lactic acid bacteria fermented beverage More preferably, after inoculation of vegetable lactic acid bacteria in the sterilized mixture can be cultured at 37 ℃ for 36 hours to prepare a lactic acid bacteria fermented beverage. Fermentation under the conditions as described above could be fermented to have the number, pH and acidity of lactic acid bacteria suitable for the quality of the fermented lactic acid bacteria beverage, but when the fermentation time is exceeded, the acidity is excessively increased and the number of lactic acid bacteria decreases.

In addition, in the manufacturing method of the vegetable fermented lactic acid bacteria beverage of the present invention, the step (5) may preferably post-sterilize the lactic acid bacteria fermented beverage at 85 ~ 90 ° C. for 8 ~ 12 minutes, more preferably the lactic acid bacteria fermented beverage can be post-sterilized at 85-90°C for 10 minutes. After sterilization under the same conditions as described above, it was possible to sufficiently sterilize the beverage while preventing browning, and to prepare a beverage with improved taste and flavor.

The method for producing a vegetable fermented lactic acid bacterium beverage for distribution at room temperature of the present invention, more specifically

(1) After steaming perilla leaves at 90~110℃ for 5~15 minutes, inoculating lactic acid bacteria, fermenting them at 35~40℃ for 30~40 hours, drying and grinding at 50~60℃ for 20~28 hours to prepare perilla leaf powder;

(2) Based on the total weight of beverage ingredients, 0.08-0.12 wt% of perilla leaf powder prepared in step (1), 26-30 wt% of coconut cream, 5-8 wt% of sugar, 4-6 wt% of fructooligosaccharide , modified starch 0.4 to 0.6 wt%, fabavin protein 2 to 2.4 wt%, pectin 0.3 to 0.5 wt%, lactic acid bacteria 0.002 to 0.003 wt%, lactic acid bacteria dead cells 0.004 to 0.006 wt%, and water 55 to 59 wt% preparing;

(3) A mixture of perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2) is mixed at 80-90° C. at 25-30 Sterilize for minutes:

(4) preparing a lactic acid bacteria fermented beverage by inoculating the lactic acid bacteria prepared in the step (2) to the sterilized mixture of the step (3) and then culturing at 35 to 40° C. for 30 to 40 hours; and

(5) may include the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 ~ 90 ℃ for 8 ~ 12 minutes,

more specifically

(1) steaming perilla leaflets at 100° C. for 10 minutes, inoculating lactic acid bacteria, fermenting at 37° C. for 36 hours, drying and pulverizing perilla leaflets at 55° C. for 24 hours to prepare perilla powder;

(2) Based on the total weight of beverage ingredients, 0.1% by weight of perilla leaf powder prepared in step (1), 28% by weight of coconut cream, 6.6% by weight of sugar, 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, green onion Preparing a beverage material of 2.2% by weight of barbin protein, 0.4% by weight of pectin, 0.0025% by weight of lactic acid bacteria, 0.005% by weight of lactic acid bacteria dead cells and 57.1925% by weight of water;

(3) A mixture of perilla leaf powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2) is mixed at 85° C. for 25 to 30 minutes. Sterilization steps:

(4) preparing a lactic acid bacteria fermented beverage by inoculating the lactic acid bacteria prepared in the step (2) to the sterilized mixture of the step (3) and then culturing at 37° C. for 36 hours; and

(5) It may include the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 ~ 90 ℃ for 10 minutes.

In the method for producing a vegetable fermented lactic acid bacteria beverage for distribution at room temperature of the present invention, in order to further enhance the nutritional components and palatability of fermented milk when preparing the beverage material in step (2), sachainchi powder and snow fermented horseradish powder may be additionally prepared. There is, more specifically

(1) After steaming perilla leaves at 90~110℃ for 5~15 minutes, inoculating lactic acid bacteria, fermenting them at 35~40℃ for 30~40 hours, drying and grinding at 50~60℃ for 20~28 hours to prepare perilla leaf powder;

(2) Based on the total weight of beverage ingredients, 0.08-0.12% by weight of perilla leaf powder prepared in step (1), 0.08-0.12% by weight of sachainchi powder, 0.08-0.12% by weight of snow horse riding powder, 26-30% by weight of coconut cream wt%, sugar 5-8 wt%, fructooligosaccharide 4-6 wt%, modified starch 0.4-0.6 wt%, fabavin protein 2-2.4 wt%, pectin 0.3-0.5 wt%, lactic acid bacteria 0.002-0.003 wt%, Preparing a beverage material of 0.004 to 0.006% by weight of lactic acid bacteria and 55 to 59% by weight of water;

(3) A mixture of perilla leaf powder, sachainchi powder, snow horse riding powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2) Sterilization at 80-90°C for 25-30 minutes:

(4) preparing a lactic acid fermented beverage by inoculating the sterilized mixture of step (3) with the vegetable lactic acid bacteria prepared in step (2) and then culturing at 35 to 40° C. for 30 to 40 hours; and

(5) may include the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 ~ 90 ℃ for 8 ~ 12 minutes,

more specifically

(1) steaming perilla leaflets at 100° C. for 10 minutes, inoculating lactic acid bacteria, fermenting at 37° C. for 36 hours, drying and pulverizing perilla leaflets at 55° C. for 24 hours to prepare perilla powder;

(2) Based on the total weight of beverage ingredients, 0.1 wt% of perilla leaf powder and 0.1 wt% of sachainchi powder prepared in step (1), 0.1 wt% of snow horse riding powder, 28 wt% of coconut cream, 6.6 wt% of sugar, 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, 2.2% by weight of fabavin protein, 0.4% by weight of pectin, 0.0025% by weight of lactic acid bacteria, 0.005% by weight of lactic acid bacteria dead cells, and 56.9925% by weight of water Preparing a beverage material;

(3) A mixture of perilla leaf powder, sachainchi powder, snow horse riding powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells and water prepared in step (2) Sterilization at 85°C for 25-30 minutes:

(4) preparing a lactic acid fermented beverage by inoculating the sterilized mixture of step (3) with the vegetable lactic acid bacteria prepared in step (2) and then culturing at 37° C. for 36 hours; and

(5) It may include the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 ~ 90 ℃ for 10 minutes.

In the method for producing a vegetable fermented lactic acid bacteria beverage of the present invention, the sacha inchi powder in step (2) may be prepared by roasting the sacha inchi at 180 to 200° C. for 8 to 12 minutes and then pulverizing, more preferably can be prepared by roasting sacha inchi at 190° C. for 10 minutes and then pulverizing it. In addition, the nupae equestrian powder can be prepared by far-infrared drying and pulverization of nipae equestrian leaves at 50-60 ° C. for 10 to 14 hours, more preferably, far-infrared drying and pulverization of nip gae equestrian leaves at 55 ° C. for 12 hours. can be manufactured.

The present invention also provides a vegetable fermented lactic acid bacteria beverage for distribution at room temperature prepared by the above method.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Vegetable lactic acid bacteria fermented beverage for distribution at room temperature

(1) After steaming perilla leaves at 100°C for 10 minutes, inoculated with vegetable lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ), fermented at 37°C for 36 hours, and then dried at 55°C for 24 hours. The pulverized perilla leaf powder was prepared.

(2) Based on the total weight of the beverage material, 0.1% by weight of perilla leaf powder prepared in step (1), 28% by weight of coconut cream, 6.6% by weight of white sugar, 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, green onion Prepare beverage ingredients of 2.2 wt% of babin protein, 0.4 wt% of pectin, 0.0025 wt% of plant lactic acid bacteria (mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ), 0.005 wt% of lactic acid bacteria ( Lactobacillus paracasei DKGF1) and 57.1925 wt% of purified water did

(3) A mixture of perilla leaf powder prepared in step (2), coconut cream, white sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells ( L. paracasei ) and purified water in a batch method ( Batch type) was sterilized at 85℃ for 25~30 minutes with a sterilization system and cooled to 40℃ or less.

(4) After inoculating the vegetable lactic acid bacteria prepared in step (2) to the cooled mixture of step (3), cultured at 37° C. for 36 hours to prepare a lactic acid bacteria fermented beverage.

(5) The lactic acid bacteria fermented beverage prepared in step (4) was post-sterilized at 85-90° C. for 10 minutes using a hot water conveyor system, and packaged in a PE material spout pouch.

Preparation Example 2. Vegetable lactic acid bacteria fermented beverage for distribution at room temperature

(1) After steaming perilla leaves at 100°C for 10 minutes, inoculated with vegetable lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ), fermented at 37°C for 36 hours, and then dried at 55°C for 24 hours. The pulverized perilla leaf powder was prepared.

(2) Sacha inchi powder was prepared by roasting and pulverizing sacha inchi at 190° C. for 10 minutes.

(3) The leaves were dried in far-infrared rays at 55° C. for 12 hours, and then pulverized to prepare a powder for snow horse riding.

(4) Based on the total weight of the beverage material, 0.1% by weight of the perilla leaf powder prepared in step (1), 0.1% by weight of the sachainchi powder prepared in the step (2), and the snow horse riding horse prepared in the step (3) Powder 0.1% by weight, coconut cream 28% by weight, white sugar 6.6% by weight, fructooligosaccharide 5% by weight, modified starch 0.5% by weight, fabavin protein 2.2% by weight, pectin 0.4% by weight, vegetable lactic acid bacteria ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp) bulgaricus mixed strain) 0.0025% by weight, lactic acid bacteria dead cells ( L. paracasei ) 0.005% by weight and purified water 56.9925% by weight of beverage materials were prepared.

(5) perilla leaf powder prepared in step (4), sacha inchi powder, snow horse riding powder, coconut cream, white sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells ( L. paracasei ) and purified water The mixture was sterilized at 85° C. for 25 to 30 minutes with a batch type sterilization system and cooled to 40° C. or less.

(6) The plant lactic acid bacteria prepared in step (2) were inoculated into the cooled mixture of step (5), and then cultured at 37° C. for 36 hours to prepare a lactic acid bacteria fermented beverage.

(7) The lactic acid bacteria fermented beverage prepared in step (6) was post-sterilized at 85-90° C. for 10 minutes using a hot water conveyor system, and packaged in a PE material spout pouch.

Comparative Example 1. Vegetable lactic acid bacteria fermented beverage for distribution at room temperature

(1) After steaming perilla leaves at 100°C for 10 minutes, inoculated with vegetable lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ), fermented at 37°C for 36 hours, and then dried at 55°C for 24 hours. The pulverized perilla leaf powder was prepared.

(2) Based on the total weight of the beverage material, 0.1% by weight of perilla leaf powder prepared in step (1), 28% by weight of coconut cream, 6.6% by weight of white sugar, 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, green onion Babine protein 2.2% by weight, pectin 0.4% by weight, vegetable lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ) 0.0025% by weight, lactic acid bacteria dead cells ( L. paracasei ) 0.005% by weight and purified water 57.1925% by weight prepared beverage ingredients did

(3) A mixture of perilla leaf powder, coconut cream, white sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells ( L. paracasei ) and purified water prepared in step (2) is mixed with a plate. ) was sterilized at 95-98°C for 30 seconds with a sterilizer and cooled to below 40°C.

(4) After inoculating the vegetable lactic acid bacteria prepared in step (2) to the cooled mixture of step (3), cultured at 37° C. for 36 hours to prepare a lactic acid bacteria fermented beverage.

(5) The lactic acid bacteria fermented beverage prepared in step (4) was sterilized at 121° C. for 15 minutes with a retort sterilizer, and packaged in a PP spout pouch.

Comparative Example 2. Vegetable lactic acid bacteria fermented beverage for refrigerated distribution

(1) After steaming perilla leaves at 100°C for 10 minutes, inoculated with vegetable lactic acid bacteria (Kimchi-derived Lactobacillus plantarum strain), fermented at 37°C for 36 hours, dried at 55°C for 24 hours, and pulverized Perilla leaf powder was prepared.

(2) Based on the total weight of the beverage material, 0.1% by weight of perilla leaf powder prepared in step (1), 28% by weight of coconut cream, 6.6% by weight of white sugar, 5% by weight of fructooligosaccharide, 0.5% by weight of modified starch, green onion Babine protein 2.2% by weight, pectin 0.4% by weight, vegetable lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ) 0.0025% by weight, lactic acid bacteria dead cells ( L. paracasei ) 0.005% by weight and purified water 57.1925% by weight prepared beverage ingredients did

(3) A mixture of perilla leaf powder, coconut cream, white sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, lactic acid bacteria dead cells ( L. paracasei ) and purified water prepared in step (2) is mixed with a plate. ) was sterilized at 95-98°C for 30 seconds with a sterilizer and cooled to below 40°C.

(4) The cooled mixture of step (3) was inoculated with the vegetable lactic acid bacteria prepared in step (2), incubated at 37° C. for 36 hours, and packaged in a PET bottle.

Comparative Example 3. Vegetable lactic acid bacteria fermented beverage for distribution at room temperature

(1) Perilla leaves were dried in hot air at 55° C. for 24 hours and pulverized to prepare perilla leaf powder.

(2) A vegetable lactic acid bacteria fermented beverage was prepared in the same manner as in steps (2) to (5) of Preparation Example 1 using the perilla leaf powder prepared in step (1).

Comparative Example 4. Vegetable lactic acid bacteria fermented beverage for distribution at room temperature

(1) Perilla leaves were dried in hot air at 55° C. for 24 hours and pulverized to prepare perilla leaf powder.

(2) Sacha Inchi powder was prepared by hot air drying and pulverization at 55° C. for 24 hours.

(3) Nougae riding horse leaves were dried with hot air at 55° C. for 24 hours and pulverized to prepare a snow horse riding powder.

(4) (4) to (4) of Preparation Example 2 using the perilla leaf powder prepared in the step (1), the sachainchi powder prepared in the step (2), and the eye gae horse riding powder prepared in the step (3) 7) A vegetable lactic acid bacteria fermented beverage was prepared in the same manner as in step.

Example 1. Quality inspection according to the storage period of fermented beverages with vegetable lactic acid bacteria

In order to set the shelf life to ensure the quality of the vegetable lactic acid bacteria fermented beverage product distributed at room temperature of Preparation Example 1, it was stored at room temperature for 120 days, and physicochemical (pH) test, property (sensory) test, and microorganism test were performed.

(1) pH change

As a result of analyzing the change in pH during storage for 16 weeks, there was no change in refrigeration, and when stored at room temperature or tepid, the pH was lowered, but the limit of 4.5±0.2 was satisfied.

Vegetable lactic acid bacteria fermented beverages by storage period pH change of product (limit specification: 4.5±0.2) storage period
(main) pH result cold storage
(5℃) room temperature
(15~25℃) lukewarm
(35℃) 0 4.45 4.45 4.45 fitness One 4.45 4.45 4.45 fitness 2 4.45 4.45 4.44 fitness 3 4.45 4.45 4.44 fitness 4 4.45 4.45 4.44 fitness 5 4.45 4.45 4.43 fitness 6 4.45 4.45 4.43 fitness 7 4.45 4.45 4.43 fitness 8 4.45 4.45 4.40 fitness 9 4.45 4.45 4.40 fitness 10 4.45 4.43 4.38 fitness 11 4.45 4.40 4.36 fitness 12 4.45 4.40 4.33 fitness 13 4.45 4.38 4.33 fitness 14 4.45 4.35 4.33 fitness 15 4.45 4.33 4.30 fitness 16 4.45 4.33 4.30 fitness

(2) sensory change

As for the quality index, the sensory comparison with the limit sample was performed, and the limit sample level was set to 5 points and 3 points were set as the product level threshold. As a result, it showed a score of 3 or higher, which is the limit for 16 weeks of storage.

Sensory change according to storage period (limit standard: 3 points or more compared to 5 points) storage period
(main) Sensory test (5-point scale) result cold storage
(5℃) room temperature
(15~25℃) lukewarm
(35℃) 0 3.6 3.6 3.6 fitness One 3.7 3.7 3.4 fitness 2 3.7 3.6 3.4 fitness 3 3.7 3.7 3.4 fitness 4 3.8 3.6 3.3 fitness 5 3.7 3.6 3.4 fitness 6 3.6 3.5 3.2 fitness 7 3.4 3.4 3.2 fitness 8 3.5 3.5 3.2 fitness 9 3.5 3.3 3.2 fitness 10 3.5 3.3 3.3 fitness 11 3.6 3.3 3.2 fitness 12 3.5 3.3 3.1 fitness 13 3.5 3.2 3.1 fitness 14 3.5 3.2 3.0 fitness 15 3.5 3.2 3.0 fitness 16 3.5 3.3 3.0 fitness

(3) Change in the number of microorganisms

The number of bacteria, coliform group, and lactic acid bacteria were measured by the change in the number of microorganisms. In the case of the number of bacteria, n (the number of test samples) = 5, c (the maximum number of allowed samples) = 1, m (the minimum acceptable standard for microorganisms) = 100, M (the limit of the microorganisms) = 10000 for the number of bacteria. Count and E. coli count were set to be negative. As a result, bacteria, lactic acid bacteria and Escherichia coli were not detected for 16 weeks.

Number of bacteria, lactic acid bacteria, E. coli number of products by storage period storage period
(month) Bacteria count (cfu/mL) Number of lactic acid bacteria, coliform group (cfu/mL) result cold storage
(5℃) room temperature
(15~25℃) lukewarm
(35℃) cold storage
(5℃) room temperature
(15~25℃) lukewarm
(35℃) 0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness One 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 2 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 3 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 4 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 5 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 6 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 7 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 8 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 9 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 10 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 11 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 12 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 13 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 14 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 15 0,0,0,0,0 0,0,0,0,0 0,0,0,1,0 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness 16 0,0,0,0,0 0,0,0,0,0 0,0,0,1,1 0,0,0,0,0 0,0,0,0,0 0,0,0,0,0 fitness

Therefore, as a result of setting the quality index that can predict the shelf life of the experimental item and checking the limit, stability for 120 days was confirmed in all aspects such as physicochemical test, sensory test, and microbiological test.

However, considering special temperature abnormalities (heat waves, extreme cold, etc.), distribution reality, and packaging material (PE) products, the safety factor was calculated at 80%, ℃) was set to 3 months (90 days) from the date of manufacture.

Example 2. Sensory test of vegetable lactic acid bacteria fermented beverage according to sterilization method

The fermented vegetable lactic acid bacteria beverages of Preparation Examples 1 and 2 and Comparative Examples 1 and 2 were carried out for 50 sensory test agents (male: 21, female: 29). For sweetness, 5 points: very sweet, 3 points: moderate, 1 point: bland, the closer to 3 points, the better. Already, the odor is 5 points: very much, 3 points: average, 1 point: hardly any, the lower the score, the better, and for flavor and preference, 5 points: very good, 3 points average, 1 point very poor The closer to 5 points, the higher the preference.

Sensory test of fermented beverages with plant lactic acid bacteria according to the sterilization method type sweetness zest already, odor preference Preparation Example 1 2.8 4.0 1.4 4.2 Preparation 2 2.8 4.5 1.0 4.6 Comparative Example 1 2.6 3.0 3.4 2.8 Comparative Example 2 2.7 3.6 2.6 3.7

As a result, the room-temperature distributed vegetable lactic acid bacteria fermented beverage of Comparative Example 1, subjected to high-temperature retort sterilization, showed the lowest score in flavor and preference, and showed high scores in taste and odor. In addition, compared to Comparative Example 2, which is a fermented beverage of vegetable lactic acid bacteria distributed in a refrigerator, Preparation Examples 1 and 2, which are fermented beverages of vegetable lactic acid bacteria distributed at room temperature, showed higher preference.

Example 3. Sensory test of fermented beverages with vegetable lactic acid bacteria according to the pretreatment method of auxiliary materials

A sensory test was performed in the same manner as in Example 2 with the vegetable lactic acid bacteria fermented beverages prepared by the methods of Preparation Examples 1 and 2 and Comparative Examples 3 and 4.

Sensory test of fermented beverages with vegetable lactic acid bacteria according to the pre-treatment method of sub-materials type sweetness zest already, odor preference Preparation Example 1 2.8 4.0 1.4 4.2 Preparation 2 2.8 4.5 1.0 4.6 Comparative Example 3 2.7 3.7 1.8 3.9 Comparative Example 4 2.8 3.8 1.2 4.0

As a result, the vegetable lactic acid bacteria fermented beverage of Comparative Example 3 exhibited the lowest flavor and preference, and showed slightly higher flavor and odor than other fermented beverages. In addition, Preparation Example 2 showed the highest preference, followed by Preparation Example 1 highly.

Example 4. Sensory test of fermented beverages with vegetable lactic acid bacteria according to material mixing ratio

Examples with the vegetable lactic acid bacteria fermented beverage prepared by the method of Preparation Example 1 and the vegetable lactic acid bacteria fermented beverage (Comparative Examples 5 to 6) prepared by the method of Preparation Example 1, but by varying the beverage material mixing ratio of step (2) A sensory test was performed in the same manner as in 2.

Vegetable lactic acid bacteria fermented beverage blending ratio (wt%) material type Preparation Example 1 Comparative Example 5 Comparative Example 6 perilla powder 0.1 - 0.5 coconut cream 28 32 24 white sugar 6.6 3 10 fructooligosaccharide 5 10 2 modified starch 0.5 0.2 0.9 fabavin protein 2.2 3 One pectin 0.4 0.1 0.7 plant lactic acid bacteria 0.0025 0.0025 0.0025 lactic acid bacteria 0.005 0.005 0.005 Purified water 57.1925 51.6925 60.8925

Sensory test of fermented beverages with plant lactic acid bacteria according to the ingredient mixing ratio type sweetness zest already, odor preference Preparation Example 1 2.8 4.0 1.4 4.2 Comparative Example 5 2.4 3.3 2.0 3.4 Comparative Example 6 2.3 3.5 1.8 3.6

As a result, Preparation Example 1 showed the highest score in terms of preference for flavor and preference while almost no odor and odor. Among the comparative examples, the vegetable lactic acid bacteria fermented beverage of Comparative Example 5 showed the lowest preference.

Claims (7)

(1) After steaming the perilla leaflets at 90~110℃ for 5~15 minutes, inoculation with a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to prepare perilla leaf powder by fermenting at 35-40° C. for 30-40 hours, drying and pulverizing at 50-60° C. for 20-28 hours;
(2) Based on the total weight of beverage ingredients, 0.08-0.12 wt% of perilla leaf powder prepared in step (1), 26-30 wt% of coconut cream, 5-8 wt% of sugar, 4-6 wt% of fructooligosaccharide , Modified starch 0.4-0.6 wt%, fababin protein 2-2.4 wt%, pectin 0.3-0.5 wt%, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ( Lactobacillus delbrueckii subsp. bulgaricus ) 0.002 to 0.003% by weight of a mixed strain, Lactobacillus paracasei , 0.004 to 0.006% by weight of strain, and 55 to 59% by weight of water to prepare a beverage material;
(3) 80 the mixture of perilla leaf powder prepared in step (2), coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, Lactobacillus paracasei strain and water Sterilize at ~90°C for 25-30 minutes:
(4) The sterilized mixture of step (3) is inoculated with a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus prepared in step (2). After culturing at 35-40 ℃ for 30-40 hours to prepare a lactic acid bacteria fermented beverage; and
(5) A method of producing a vegetable fermented lactic acid bacterium beverage for room temperature distribution, comprising the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 to 90° C. for 8 to 12 minutes. [Claim 3] The method according to claim 1, wherein, when preparing the beverage material in step (2), sacha inchi powder and nungae equestrian powder are additionally prepared. delete delete According to claim 2, wherein the beverage material is based on the total weight of the beverage material, perilla leaf powder 0.08-0.12% by weight, sachainchi powder 0.08-0.12% by weight, snow horse riding powder 0.08-0.12% by weight, coconut cream 26-30% by weight %, sugar 5-8 wt%, fructooligosaccharide 4-6 wt%, modified starch 0.4-0.6 wt%, fabavin protein 2-2.4 wt%, pectin 0.3-0.5 wt%, Streptococcus thermophilus ) and Lactobacillus delbrueckii subsp. bulgaricus ( Lactobacillus delbrueckii subsp. bulgaricus ) Mixed strain 0.002 to 0.003% by weight, Lactobacillus paracasei ) Beverage of 0.004 to 0.006% by weight and water 55 to 59% by weight A method for producing a vegetable fermented lactic acid bacterium beverage for room temperature distribution, characterized in that preparing the material. 6. The method of claim 5,
(1) After steaming the perilla leaflets at 90~110℃ for 5~15 minutes, inoculation with a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to prepare perilla leaf powder by fermenting at 35-40° C. for 30-40 hours, drying and pulverizing at 50-60° C. for 20-28 hours;
(2) Based on the total weight of beverage ingredients, 0.08-0.12% by weight of perilla leaf powder prepared in step (1), 0.08-0.12% by weight of sachainchi powder, 0.08-0.12% by weight of snow horse riding powder, 26-30% by weight of coconut cream wt%, sugar 5-8 wt%, fructooligosaccharide 4-6 wt%, modified starch 0.4-0.6 wt%, fabavin protein 2-2.4 wt%, pectin 0.3-0.5 wt%, Streptococcus thermophilus ) and Lactobacillus delbrueckii subsp. bulgaricus 0.002 to 0.003% by weight of a mixed strain, Lactobacillus paracasei 0.004 to 0.006% by weight of strain and 55 to 59% by weight of water preparing beverage ingredients;
(3) Perilla leaf powder prepared in step (2), sacha inchi powder, snow horse riding powder, coconut cream, sugar, fructooligosaccharide, modified starch, fabavin protein, pectin, Lactobacillus paracasei ( Lactobacillus paracasei ) strain and sterilizing a mixture of water at 80-90° C. for 25-30 minutes:
(4) The sterilized mixture of step (3) is inoculated with a mixed strain of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus prepared in step (2). After culturing at 35-40 ℃ for 30-40 hours to prepare a lactic acid bacteria fermented beverage; and
(5) A method for producing a vegetable fermented lactic acid bacterium beverage for room temperature distribution, characterized in that it comprises the step of post-sterilizing the lactic acid bacteria fermented beverage prepared in step (4) at 85 to 90° C. for 8 to 12 minutes. A vegetable fermented lactic acid bacterium beverage for distribution at room temperature manufactured by the method of any one of claims 1, 2, 5, and 6.