KR102563597B1 - Process for preparing fermented drink with microbiome - Google Patents

Abstract

The present invention relates to a fermented beverage using a microbiome and a method for producing the same, and more particularly, to a fermented beverage having both palatability and functionality by subjecting a beverage stock solution to a fermentation aging process using a microbiome, and a fermented beverage thereof It's about manufacturing methods. According to the present invention, diversity and high quality of beverage culture can be achieved by providing a fermented beverage combining palatability and functionality including antioxidant.

Description

Fermented beverage using microbiome and method for preparing the same {Process for preparing fermented drink with microbiome}

The present invention relates to a fermented beverage using a microbiome and a method for producing the same, and more particularly, to a fermented beverage having both palatability and functionality by subjecting a beverage stock solution to a fermentation aging process using a microbiome, and a fermented beverage thereof It's about manufacturing methods.

The global market size of the food industry is estimated to be about 5 trillion dollars, about 15 times that of the semiconductor industry. Major countries around the world are gaining national wealth creation and job creation effects by strengthening the competitiveness of the food industry and expanding exports. For example, the food cluster in the food valley in the Netherlands records more than 10% of GDP and the national economy. Korea also carried out a national food cluster creation project in Iksan to attract 150 food companies targeting the global market, and recently completed the construction of six major business support facilities and started full-scale work.

Fermented foods have a unique flavor by fermentation of enzymes or microorganisms in proteins, carbohydrates, fats, etc. contained in the raw materials, thereby enhancing palatability, and various effects such as anticancer and cholesterol lowering have been scientifically proven recently.

The fermented food market is expected to grow rapidly every year in the domestic and global markets, and the market size is expected to gradually expand due to the globalization of Korean food and the promotion of the traditional food industry.

On the other hand, as interest in food safety and well-being is higher than ever, the size of the safe food-related market is rapidly expanding. Securing consumer trust in food safety and well-being is very closely related to continuous sales of products and expansion of the market. Because of the relationship, it is very important to try to meet these consumer needs.

Therefore, there is a continuing demand for fermented beverages that combine functionality as well as palatability.

Korean Publication No. 10-2003-0087318 (November 14, 2003) Korea Publication No. 10-2013-0049119 (May 13, 2013) Korea Publication No. 10-2015-0095308 (August 21, 2015)

As a result of intensive research to solve the problems associated with the prior art as described above and to develop a fermented beverage with improved palatability and functionality and a method for producing the same, the present inventors have obtained a fermented beverage prepared by the method described below. It was found that the requirements could be satisfied and the present invention was completed.

Accordingly, an object of the present invention is to provide a fermented beverage with improved palatability and functionality and a manufacturing method thereof.

The purpose of the present invention as above is

a) preparing a beverage stock solution;

b) pulverizing the microbiome into a 50-200 mesh;

c) preparing a fermentation broth by adding rice water and sugar to the microbiome powder;

d) mixing the beverage stock solution with the fermentation broth;

e) aging and fermenting the resulting mixture at a temperature of 25 to 33° C. for 7 to 15 hours;

f) filtering the aged and fermented product;

g) mixing the filtrate with a beverage additive and then diluting to obtain a fermented beverage; and

h) packaging the fermented beverage in a certain unit; it can be achieved by a method for producing a fermented beverage comprising the.

According to the present invention, diversity and high quality of beverage culture can be achieved by providing a fermented beverage combining palatability and functionality including antioxidant.

1 is a manufacturing process diagram of a fermented beverage according to the present invention.

The present invention, in one aspect,

a) preparing a beverage stock solution;

b) pulverizing the microbiome into a 50-200 mesh;

c) preparing a fermentation broth by adding rice water and sugar to the microbiome powder;

d) mixing the beverage stock solution with the fermentation broth;

e) aging and fermenting the resulting mixture at a temperature of 25 to 33° C. for 7 to 15 hours;

f) filtering the aged and fermented product;

g) mixing the filtrate with a beverage additive and then diluting to obtain a fermented beverage; and

h) packaging the fermented beverage in a predetermined unit; provides a method for producing a fermented beverage comprising the.

The present invention, in a further aspect,

The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P) provides a method for producing a fermented beverage comprising strains.

The present invention, in another further aspect,

The beverage stock solution provides a method for producing a fermented beverage, characterized in that the plant extract or fruit juice.

The present invention, in another further aspect,

A fermented beverage characterized in that produced by the above method is provided.

Hereinafter, the present invention will be described in more detail by preferred embodiments. However, the following examples are only for exemplifying the present invention, and the scope of the present invention is not limited or limited by the following examples. Therefore, those skilled in the art to which the present invention belongs can make various changes and modifications to the present invention without departing from the spirit of the present invention, and it is obvious that this also falls within the scope of the present invention. .

1 is a manufacturing process diagram of a fermented beverage using a microbiome according to the present invention.

The method for producing a fermented beverage using the microbiome according to the present invention is largely a beverage stock solution preparation step, microbiome powdering step, microbiome fermentation broth, mixing step, fermentation ripening step, filtration step, additive blending step and packaging step, etc. includes Hereinafter, each individual step will be described in detail.

a) Beverage stock solution preparation step

Beverages can be provided by selecting various materials based on the consumer's taste, preference, and functionality, and edible materials can be used.

The beverage stock solution that can be provided in the present invention is not limited thereto, but plant extracts or fruit juices may be preferably used.

The plant extracts are extracted from plants including ginseng, wild ginseng, black tea, green tea, hwangchil, barnacle tree, galgeun, sewage, dangling tree fruit, ginseng mugwort, large leaf, thistle, rowan tree, corn beard, licorice, goji berry, gullet and Cassia tora You can select one or more of them to use.

The fruit juice is orange, lemon, hallabong, tangerine, kumquat, lime, grapefruit, mango, coconut, pineapple, tropical fruit, pomegranate, citron, plum, peach, blueberry, plum, cherry, apple, strawberry, pear and grape It can be prepared by squeezing one or two or more fruits selected from the group consisting of.

The preparation of the beverage stock solution can be obtained by leaching the plant material in hot water (30 to 95 ° C.) for a certain period of time (eg, 30 minutes to 6 months).

In addition, as an alternative method, after putting the vegetable material in an extractor, adding purified water or an organic solvent of 5 to 20 times, preferably around 10 times, brewing at a medium temperature of 70 ℃ to 95 ℃ for 6 hours to 48 hours, followed by extraction and filtration You can also get the original solution by doing this.

The organic solvent is methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, dichloromethane, N, N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1 ,3-butylene glycol, propylene glycol, or a mixed solvent thereof may be used.

The filtration may be performed by filtering out particles using, for example, nonwoven fabric or cotton, or by using an ultrafiltration method, a cryofiltration method, a centrifugal separation method, or the like. In addition, a method of first filtering using gauze and then second filtering using Whatman paper may be used.

The fruit juice may be obtained by squeezing fruit or fruit by-products including skins in a general manner using a juicer.

b) microbiome pulverization step

Separately, the composite microbiome is powdered to a certain size (eg, 50 to 200 mesh).

The microbiome maximizes various functionalities including antioxidant properties as well as taste and preservation characteristics of beverages, and includes a multi-microbiome.

The microbiome is used interchangeably with a complex useful microorganism, Bacillus subtilis (Bacillus subtilis), Lactobacillus (Lactobacillus), Bifidobacterium (Bifidobacterium), Saccharomyces (yeast), photosynthetic bacteria It refers to a group of beneficial microorganisms that are dominant by removing spoilage bacteria during fermentation, and are mainly isolated from kimchi, gochujang, soy sauce, cheonggukjang, soybean paste, and salted fish.

The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P) in equal amounts.

The strains constituting the microbiome may be provided from the Korea Research Institute of Science as strains deposited in a microorganism depository institution, and exhibit the following characteristics.

Bacillus subtilis BSS11 (KACC92016P) has the function of inhibiting the production of carcinogen aflatoxin and can be produced during fermentation of foods.

Bacillus subtilis BSS09 (KACC91989P) has digestive and intestinal effects.

Bacillus bacteria are mainly present in fermented soybean foods such as soybean paste, soybean paste, and natto, and among them, Bacillus subtilis is a Bacillus strain known as probiotics and is considered safe. Bacillus bacteria produce spore cells in extreme environments, which are resistant to heat or low pH. This characteristic of Bacillus bacteria has the advantage of a longer survival period than other probiotic bacteria that do not produce spores.

Weissella koreensis BSS10 (KACC92013P) has the ability to inhibit triglyceride production and ortinine production in adipocytes.

Saccharomyces cerevisiae BSS01 (KACC93217P) contains abundant nutrients and releases UGF (unknown growth factor) digestive enzymes containing more than 50% protein and metabolites of minerals, B vitamins, niacin and folic acid. At pH 6.5, digestive enzymes are mobilized to release the contents of cell wall breakdown into the digestive tract.

Enterococcus faecalis BSS03 (KACC91990P) has the ability to remove heavy metals and inhibit harmful bacteria, and has excellent intestinal colonization.

Enterococcus faecium BSS02 (KACC91991P) has excellent ability to remove heavy metals (cadmium, etc.).

Streptococcus thermophilus BSS08 (KACC91998P) has oral caries inhibitory activity, has strong anti-inflammatory and anti-cancer effects, has lactose decomposition ability (makes milk intake possible), and is used to enhance immunity.

Latobacillus brevis BSS04 (KACC91992P) has anti-inflammatory effects such as inhibiting Helicobacter and reducing gastric inflammation, is effective for gums and oral ulcers, enhances immunity, and produces dextran (high molecular weight glucose polymer).

Lactobacillus casei BSS05 (KACC91993P) has anti-cancer and anti-allergic effects, reduces diarrhea, improves constipation, strengthens immune control function, inhibits harmful bacteria, and improves skin.

Lactobacillus plantarum HS729 (KACC91994P) has toxin removal ability, sterilization and antibacterial ability: Clostridium difficile (diarrhea, irritable bowel syndrome), Candida (vaginitis), Staphylococcus aureus (suppurative disease), colon bacillus sterilization ability, immune function Regulating ability, inhibits herpes virus (produces antibacterial substance lactulin).

Lactobacillus sakei MG521 (KACC91995P) can be used to stimulate immune response, inhibit the proliferation of pathogenic bacteria, alleviate atopic dermatitis, and improve skin diseases caused by immune hypersensitivity reactions.

Leuconostoc citreum BSS07 (KACC91996P) is a strain that inhibits the growth of enterohemorrhagic Escherichia coli 0-157, has a diet effect, improves constipation and improves immunity.

Leuconostoc mesenteroides SY1118 (KACC91997P) is a strain isolated from the intestine of newborns and is helpful in producing dietary fiber (dextran).

Lactobacillus sakei BSS12 (KACC92017P) was identified as a fermentation beneficial bacterium.

Bacillus subtilis P223 (KCCM12104P) is a fermented beneficial bacterium isolated from various kimchis such as cabbage kimchi, young radish kimchi, and radish kimchi.

The strain has the ability to inhibit the intestinal adhesion of food poisoning causative bacteria, acid resistance, bile resistance or intestinal adhesion; increased amylase or protease activity; and iii) antibiotic sensitivity to Gentamicin, Kanamycin, Tetracycline, Ciprofloxacin, Chloramphenicol or Doxycycline. The strain is published in Korea Registration No. 10-1982759 (May 21, 2019).

c) microbiome fermentation broth preparation step

Subsequently, rice water and sugar are added to the microbiome powder to prepare a fermentation broth for fermentation and aging of the microbiome. The mixing ratio of the microbiome powder: rice water: sugar is preferably 1:0.1 to 10:0.1 to 10 based on weight. In a specific embodiment of the present invention, the microbiome powder was mixed with rice water and sugar at a weight ratio of 1:5:4.

The fermentation broth may further contain additional ingredients such as minerals and citric acid, if necessary.

d) mixing step

Subsequently, the beverage stock solution is mixed with the microbiome fermentation broth. The mixing ratio of the microbiome fermentation broth and the beverage stock solution is preferably 1:0.1 to 10 by weight. In a specific embodiment of the present invention, the fermentation broth and the beverage stock solution were mixed and used in a ratio of 1:4 based on weight.

e) fermentation ripening step

The mixture obtained in the above step is aged and fermented at a temperature of 25 to 33 ° C. for 7 to 15 hours to stabilize the taste and aroma of the beverage.

For activation of microbiome strains, it may be preferable to proceed with fermentation for 7 to 8 hours at 30 ° C. to 33 ° C. or 12 to 15 hours at room temperature (25 ° C. to 27 ° C.).

By the fermentation, the complex microbiome metabolizes organic acids, proteins, carbohydrates, and sugar (sugar), thereby inducing the production of post-microbiome and antibacterial substances, thereby providing taste, aroma, and various functionalities of beverages.

f) filtration step

Subsequently, after fermentation is completed, the solid material is filtered from the fermented material to obtain a fermented beverage stock solution in liquid form.

Filtration may be performed by, for example, filtering out solid foreign substances and particles using a filter membrane, paper filter paper, hemp, nonwoven fabric, or cotton, or filtering using an ultrafiltration method, a cryofiltration method, a centrifugal separation method, or the like. In addition, filtration may be performed in a manner in which primary filtration is performed using gauze and secondary filtration is performed using Whatman paper.

The filtered fermented liquid phase can be used for cooking food or for preparing beverages.

g) additive blending step

The fermented beverage stock solution prepared as above can be used by adding additives or diluting it in an appropriate ratio for drinking, if necessary.

The beverage additives are additionally honey, embryonated soybean fermentation extract, rice bran extract, carbohydrates, taurine, beta cyclodextrin, citric acid, trisodium citrate, enzyme-treated stevia, aloe vera gel powder, pectin, vitamin B1 nitrate, vitamin B1 hydrochloride, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Sodium Bicarbonate, Glycine, Inositol, Niacin, Nicotinamide, Thiamine Nitrate, Riboflavin Phosphate Sodium, Pyridoxine Hydrochloride, Caffeine Anhydride, Aspartic Acid, Refined Salt, Soluble Curcumin, High Fructose Liquid At least one selected from the group consisting of maltitol syrup and flavoring agents may be preferably used.

The additive may be preferably used in a weight ratio of 1:0.5 to 20 based on the weight of the fermented beverage stock solution.

h) packaging step

The fermented beverage mixed with additives is diluted as necessary and then packaged in a certain unit using an appropriate container and stored.

<Example>

Hereinafter, the present invention will be more specifically described by the following representative examples, but the present invention is not limited in any way by these examples.

Example 1: Preparation of fermented beverage stock solution

After adding 10 kg of purified water to 10 kg of barberry tree, extracting at 90℃ for 6 hours, then cooling and filtering to obtain barberry extract, and 10 kg of apples were squeezed to obtain apple juice, which was then mixed in a 1:1 weight ratio. To prepare a beverage stock solution.

Separately, Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P) provided by the Korea Institute of Medical Science , Enterococcus faecium BSS02 (KACC91991P ), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leucon ostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118 (KACC91997P) , Lactobacillus sakei BSS12 (KACC92017P) and Bacillus subtilis P223 (KCCM12104P) were powdered into a complex microbiome containing the same amount, and then rice water and sugar were added to the microbiome powder at a ratio of 1:5:4. The mixture was mixed in a weight ratio and stirred at room temperature for 1 hour to obtain a microbiome fermentation broth. Then, the fermented liquid and the beverage stock solution were mixed in a ratio of 1:4 by weight, fermented and aged at a temperature of 33 ° C. for 8 hours, and filtered to prepare a fermented beverage stock solution.

Example 2: Preparation of fermented beverage

A fermented beverage was prepared by mixing 100 g of vitamin C and 100 g of citric acid with respect to 1 Kg of the stock solution of the fermented beverage of Example 1, and then diluting it 10-fold with purified water.

Test Example 1: DPPH antioxidant effect measurement

DPPH free radical scavenging experiments were performed on the samples of Example 2 and Comparative Example (commercially purchased fermented beverages). DPPH (1,1-diphenyl-2-picrylhydrazyl) itself is a very stable free radical. It measures a deep purple compound that shows specific light absorption at 517 nm, and is an antioxidant with radical scavenging activity. Antioxidant activity can be easily measured due to quantitative decolorization by Since the scavenging activity by these radicals shows a correlation with antioxidant activity including lipid peroxidation inhibitory activity, it is widely used in antioxidant search. Antioxidant activity measurement (Electron donating abilities, EDA) of the sample was measured by modifying the method of Blois. 0.5 ml of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) was added to 20 ml of each sample solution, stirred, allowed to stand for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as the rate of decrease in absorbance between the added and non-added groups of the sample solution. The resulting free radical scavenging ability was calculated by the following formula.

Free radical scavenging activity (%) = {1-(B/A)}×100

In the formula, A: Absorbance of the control wells not treated with the sample, B: Absorbance of the experimental group wells treated with the sample. The results are shown in Table 1.

Example 1 Comparative Example 1 DPPH free radical-scavenging activity (%)
60.12
36.25

Through the above results, it was confirmed that the sample of Example 2 exhibited superior DPPH free radical scavenging activity compared to that of Comparative Example.

Test Example 2: Sensory evaluation

A sensory test was performed on the beverages of Example 2 and Comparative Example 1. The panel selected 30 trained inspectors and evaluated the appearance, aroma, taste, and overall acceptability by the following 5-point scale method, averaged each value, and the results are shown in Table 2 below. The evaluation criteria were set as 5 for very good, 4 for slightly good, 3 for moderate, 2 for poor, and 1 for very poor.

evaluation items Example 2 Comparative Example 1 exterior color 4.1±0.5 3.8±0.3 incense 4.3±0.2 2.8±0.6 taste 4.4±0.3 3.3±0.5 Comprehensive evaluation 4.2±0.2 2.7±0.5

As a result of the sensory test, there was no significant difference in appearance, but there was a large score difference in aroma and taste.

Although the present invention has been described with reference to preferred embodiments, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims below. You will understand that you can.

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91989

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC92016

Entrusted date: 201501022

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC92013

Entrusted date: 20150102

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC93217

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91990

Entrusted date: 20141112

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91991

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91998

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91992

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91993

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91994

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91995

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91996

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC91997

Entrusted date: 20141023

Name of Depositary Institution: Research Institute of Agricultural Biotechnology

Accession number: KACC92017

Entrusted date: 20150102

Claims (4)

a) preparing a beverage stock solution;
b) pulverizing the microbiome into a 50-200 mesh;
c) preparing a fermentation broth by adding rice water and sugar to the microbiome powder;
d) mixing the beverage stock solution with the fermentation broth;
e) aging and fermenting the resulting mixture at a temperature of 25 to 33° C. for 7 to 15 hours;
f) filtering the aged and fermented product;
g) mixing the filtrate with a beverage additive and then diluting to obtain a fermented beverage; and
h) packaging the fermented beverage in a certain unit; includes,
The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P) strains,
The beverage stock solution is a plant extract or fruit juice,
The plant extracts are extracted from plants including ginseng, wild ginseng, black tea, green tea, hwangchil, barnacle tree, galgeun, sewage, dangling tree fruit, ginseng mugwort, large leaf, thistle, rowan tree, corn beard, licorice, goji berry, gullet and Cassia tora to select one or more of the
The fruit juice is orange, lemon, hallabong, tangerine, kumquat, lime, grapefruit, mango, coconut, pineapple, tropical fruit, pomegranate, citron, plum, peach, blueberry, plum, cherry, apple, strawberry, pear and grape It is prepared by squeezing one or more fruits selected from the group consisting of
In step c), the mixing ratio of microbiome powder: rice water: sugar is 1:5:4 by weight,
In step d), the mixing ratio of the microbiome fermentation broth and the beverage stock solution is 1:4 by weight. delete delete A fermented beverage, characterized in that produced by the method according to claim 1.