KR102620061B1 - Process For Preparing Fruit And Stevia Fermented Beverages Without Sugar and Preservatives - Google Patents

Abstract

The present invention relates to a method for producing a sugar-free and preservative-free fermented fruit and stevia beverage, comprising the following steps (S1) to (S4): fruit juice, stevia, and water (9 to 11): (0.9), respectively. ~1.1): Step (S1) of maturing the mixture mixed at a weight ratio of (29 to 31); Aging the mixture of step (S1) by adding 0.70 to 0.75% by weight of water based on the weight of the mixture (S2); After the step (S2), a step (S3) of aging by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1); After the step (S3), a step (S4) of primary fermentation by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1); After filtering off suspended matter from the fermentation broth obtained in step (S4), 0.23 to 0.25% by weight of water is added based on the weight of the mixture in step (S1), and then aged in a sealed state for 85 to 95 days. Step (S5); A step (S6) of filtering and removing suspended solids from the product obtained in step (S5) and then maturing for 85 to 95 days; And a step (S7) of further maturing the fermented broth obtained in step (S6) for 85 to 95 days and performing secondary fermentation to obtain the desired fermented fruit beverage. The sugar-free and preservative-free fruit and stevia fermented beverage according to the present invention can ferment and preserve fruit at room temperature without using sugar and starter, and the unique bitter taste is lost during the fermentation process and is sticky like clear water. There is no sugar, and the sugar content is about 1.5%, which is close to plain water, so you can feel the soft sweetness.

Description

Method for producing sugar-free and preservative-free fruit and stevia fermented beverages {Process For Preparing Fruit And Stevia Fermented Beverages Without Sugar and Preservatives}

The present invention relates to a sugar-free and preservative-free fermented fruit and stevia beverage, and more specifically, to a fruit and stevia fermented beverage that ferments fruit juice without adding sugar and can be stored at room temperature without adding a certain amount of sugar and preservatives. will be.

Beverages are an essential element of human life, but the reality is that most of the drinks currently produced contain sugar and preservatives that are harmful to the human body, so we have no choice but to drink them even though we know they are harmful.

Fruit juice drinks are occupying a large position in the beverage market, and recently, in accordance with the wellness trend, fermented fruit drinks that reduce harmful ingredients to the human body and increase beneficial ingredients through fermentation are in the spotlight.

Fermentation refers to the production of useful substances from organic matter by microorganisms, and yeast, mold, lactic acid bacteria, etc. are used. When manufacturing fermented fruit beverages, sugar, which serves as a nutrient for microorganisms, must be added. The sugar content must be maintained at over 30% to prevent harmful bacteria from multiplying, and a preservative must be used to lower the sugar content. Consuming too much sugar is harmful to health, so the sugar content is usually lowered to 15% or less, and in this case, a preservative must be added.

In fact, sugar itself is one of the important energy sources for our body. This is because sugar is the energy source for cells to function. However, the problem is that most of the sugar we consume is added sugar, such as sugar, and is quickly absorbed into the body, causing blood sugar levels to rise and fall quickly, which can stimulate appetite and cause obesity.

According to a study by the U.S. Centers for Disease Control and Prevention (CDC), people who eat a lot of sugar are three times more likely to die from heart disease than people who don't eat a lot of sugar.

Republic of Korea Patent No. 10-1220099 relates to a method of producing plum fermentation broth, comprising the steps of mixing plums with sugar and aging and fermenting for 3-4 months; Mixing 0.01 to 0.03 parts by weight of chamomile flower powder with 1 part by weight of the fermented plum broth ripened and fermented in the previous step; and a method for producing plum fermentation broth, including the step of maturing and fermenting the mixture from the previous step. This patent uses sugar for fermentation.

In the present applicant's previous patent registration number 10-1743227, one fruit selected as the main ingredient is mixed with an appropriate amount of sugar water as a secondary ingredient, and then the basic aroma and unique taste of the fruit are obtained through a fermentation process, a microorganism cultivation process, and a ripening process. This patent describes a method of manufacturing a fruit fermentation broth that is rich in nutrients such as vitamin C, carbohydrates, minerals, and carotene so that anyone, regardless of age or gender, can enjoy it as a functional health drink. Sugar is also used for fermentation.

In the above patent, the present inventor stated that sugar, which is one of the main ingredients for various fruit fermentation, has a sugar content of at least 14% after the fermentation broth is completed, which can have a negative effect on the human body, and in particular, diabetic patients have the problem that it cannot be consumed. .

In addition, in the present applicant's previous patent registration number 10-1594567, fresh ginseng from which foreign substances were removed and cleaned was mixed with boiling sugar water at 130°C to 150°C and then sterilized 6 to 7 times during the fermentation process. It describes a method of manufacturing a ginseng fermentation solution that can be consumed as a nutrient-rich health functional fermented drink by making a fully fermented ginseng solution by adding water. Sugar is also used for fermentation.

Therefore, there is a need for a natural fruit fermented beverage that can be manufactured in a natural way so that fruit juice can be fermented with effective microorganisms without using sugar and stored at room temperature without using preservatives.

Republic of Korea Patent Registration No. 10-1200099 Republic of Korea Patent Publication registration number 10-1743227 Republic of Korea Registered Patent Publication No. 10-1594567

The purpose of the present invention is to provide a fermented fruit beverage that ferments fruit juice with effective microorganisms without using sugar and can be stored at room temperature without using preservatives.

In consideration of this situation, the present inventor conducted repeated research and as a result adjusted the specific temperature, time, and ingredient content, and used stevia, which has a sweetness 2 to 300 times higher than sugar, to create a product that can be preserved at room temperature without using sugar. A method for producing fermented fruit beverages has been discovered.

The method for producing a sugar-free and preservative-free fermented fruit and stevia beverage according to the present invention includes the following steps (S1) to (S7):

- Aging a mixture of fruit juice, stevia, and water in a weight ratio of (9 to 11): (0.9 to 1.1): (29 to 31) (S1);

- Aging the mixture of step (S1) by adding 0.70 to 0.75% by weight of water based on the weight of the mixture (S2);

- After the step (S2), a step (S3) of aging by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1);

- After the step (S3), a step (S4) of primary fermentation by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1);

- Filtering off suspended matter from the fermentation broth obtained in step (S4), adding 0.23 to 0.25% by weight of water based on the weight of the mixture in step (S1), and then maturing in a sealed state (S5);

- filtering and removing suspended solids from the product obtained in step (S5) and then maturing (S6); and

- A step of maturing the fermented broth obtained in the step (S6) and performing secondary fermentation to obtain the desired fermented fruit beverage (S7).

Another embodiment of the present invention provides a method for producing a sugar-free and preservative-free fermented fruit and stevia beverage, characterized in that steps (S1) to (S7) are carried out at 20°C to 35°C.

In another embodiment of the present invention, the maturation or primary fermentation period of steps (S1) to (S4) is 14 to 16 days, and the maturation or secondary fermentation period of steps (S5) to (S7) is 85 days. A method for producing a fruit and stevia fermented beverage is provided, characterized in that it lasts from 1 to 95 days.

Another embodiment of the present invention is that the fruits include strawberries, grapes, apples, persimmons, peaches, apricots, tomatoes, tangerines, pineapples, watermelons, mangoes, plums, quinces, bokbunjas, Cornus officinalis, barley trees, blueberries, jujubes, and date palms. It provides a method for producing a fruit and stevia fermented beverage, characterized in that at least one selected from the group consisting of elderberry, blackberry, and ginseng.

The sugar-free and preservative-free fruit and stevia fermented beverage according to the present invention can ferment and preserve fruit at room temperature without using sugar and starter, and the unique bitter taste disappears during the fermentation process and becomes like clear water. There is no stickiness, and the sugar content is about 1.4% to 1.8%, which is close to plain water, so you can feel the soft sweetness.

Hereinafter, the present invention will be described in more detail through examples, but this description does not limit the present invention.

The method for producing a sugar-free and preservative-free fermented fruit and stevia beverage according to the present invention largely consists of a primary fermentation step of steps (S1) to (S4) and a secondary fermentation step of steps (S5) to (S7).

Fruits used in the present invention include strawberries, grapes, apples, persimmons, peaches, apricots, tomatoes, tangerines, pineapples, watermelons, mangoes, plums, quinces, bokbunjas, Cornus officinalis, barley, blueberries, jujubes, jujubes, elderberries, and blackberries. Fruits, ginseng, etc., but are not limited to these.

Stevia used in the present invention is a type of Asteraceae and is a natural sweetener containing a component called 'stevioside', which gives a sweet taste to the leaves and stems. In addition, stevia is a low-calorie food supplement with a sugar content up to 2 to 300 times higher than sugar, and is known to have no effect on blood sugar or blood pressure as it is not absorbed by the body and is excreted through urine. Therefore, stevia was originally used as a hypoglycemic sweetener for patients with diabetes, obesity, and heart disease.

Although stevia has many beneficial properties, it can cause abdominal pain if taken in excessive amounts by people with kidney problems, and patients with symptoms of hypoglycemia or low blood pressure or pregnant women should consume an appropriate amount. Therefore, the World Health Organization (WHO) recommends that for adults: The recommended daily intake of stevia is approximately 25g.

Considering these problems, the present invention uses a stevia content of about 0.7%, which is less than 1/10 of the amount recommended by the World Health Organization.

In step S1 of the present invention, a mixture of fruit juice, stevia, and water in a weight ratio of (9 to 11): (0.9 to 1.1): (29 to 31) is used. This mixture is aged at 20°C to 35°C for 14 to 16 days. During this process, countless types of beneficial microorganisms that like the ingredients contained in the fruit form in our intestines, just like the environment. It is created by nature and begins to become active. If the maturation period is less than 14 days at the above temperature, the beneficial bacteria group in the fermentation environment cannot form a stable force against the harmful bacteria and is in an unstable state. In addition, if the ripening period exceeds 16 days, the environment becomes less watery, which reduces the production of food for microorganisms, and the power of harmful bacteria becomes more active than that of beneficial bacteria, making it impossible to obtain the fermentation effect aimed at in the present invention.

In step (S2) of the present invention, as in step (S1), each is aged at 20°C to 35°C for 14 to 16 days. At this time, the mixture is saturated due to the separated components and proliferated microorganisms, so that the mixture reaches its peak. First, water becomes scarce.

Water is an essential ingredient that creates food for microorganisms, so if there is a lack of water, the growth of microorganisms stops, harmful microorganisms multiply additionally, abnormal fermentation begins, and eventually decay occurs. For this reason, water must be added to activate the initially created good microorganisms. Therefore, in step (S2), 0.70 to 0.75% by weight of water is added based on the weight of the mixture in step (S1). At this time, if the amount of water added is less than 0.70% by weight, the supply of food to microorganisms is disrupted, their reproductive activity is reduced, and miscellaneous harmful microorganisms are additionally created in the gaps, making it difficult to obtain the desired good fermentation product. At this time, the completeness of the fermented beverage and Quality is determined. Additionally, if the amount of water exceeds 0.75% by weight, a sudden large change in the existing environment may create an environment favorable for the activation of harmful bacteria.

In steps (S3) and (S4), the same temperature and the same amount of water are added as in step (S2), and the reason is the same as that of step (S2).

When the primary fermentation process of the step (S4) is completed, the first beneficial microorganism group has been actively formed, making it difficult for other miscellaneous microorganisms to be additionally created, and fermentation proceeds in the desired direction.

Therefore, in step S5, in order to filter out suspended substances and impurities in this stable state and initiate secondary fermentation, 0.23 to 0.25% by weight of water is added again based on the weight of the mixture in step S1. , it goes through a stage of maturing in a sealed state for 85 to 95 days. At this time, fermentation is allowed to proceed in oxygen-free conditions, so the clear and clean fruit's unique aroma and taste are revived, and the fermentation completeness reaches about 90%. In this process, if the maturation period is less than 85 days, the completeness of fermentation is less than 80%, and in this unfinished fermentation state, many microorganisms remain, and gas and sediment are generated regardless of subsequent fermentation, deteriorating the taste. If the ripening period exceeds 95 days, there is no effect on quality, but 95 days is preferable from an economic standpoint.

However, when the fermentation completeness is 90%, the aroma and taste are a bit rough and additional floating residue is generated at the bottom or top, so it is filtered cleanly a second time and then further aged for 85 to 90 days (step 6). . When the fermented liquid filtered cleanly in this way undergoes a maturation process at room temperature for 85 to 95 days, the sugar-free and preservative-free fruit and stevia fermented beverages of the present invention, which are clearer, cleaner, and have a softer aroma and taste, are obtained.

In this way, more than 90% of microorganisms are destroyed in the fermentation broth prepared according to the present invention. The remaining remaining microorganisms also almost cease to reproduce. Because the finished fermentation broth cannot produce any type of microorganism, it can be stored at room temperature and matures over time, giving it a deeper flavor. This is because nitrogen, which is the raw material for food for microorganisms, is no longer produced.

Currently, there are many various fermented products on the market, but none of them remain unchanged for a long time at room temperature. This is because it is not a substance produced by complete fermentation.

Unlike the conventional method, which uses sugar as a fermentation promoter and preservative to prevent spoilage and is completed by sterilization at an appropriate time, the present invention is a fermentation method that does not use sugar at all, and helps the growth of microbial groups to prevent spoilage of ingredients and fermentation. It can be said to be the most difficult technique to complete. In addition, in a reality where the completeness of fermentation does not exceed 50% worldwide, the present invention generates and nurtures microorganisms in nature without using starter by calculating the mixing ratio of fruit ingredients, water, and stevia and the exact timing of adding water, thereby producing 99% fermentation efficiency. We have reached the stage of completing the same fruit fermentation liquid as always.

The fermentation broth prepared according to the present invention is purified by microorganisms to remove residual pesticides during the primary and secondary fermentation, impurities contaminated during the growth process, heavy metals, environmental hormones, etc., and even toxic substances for self-protection of the material itself. It is made with unique good ingredients and special ingredients newly created by microorganisms, and is immediately absorbed into the human body without going through digestion when consumed, making it a pollution-free, best-tasting nutritious drink.

Hereinafter, the present invention will be described in more detail through examples. However, these examples do not limit the present invention.

Example 1

Mix 1kg of apple juice ground with a blender, 100g of stevia concentrate, and 3kg of bottled water, then place in a 15-liter container and age at room temperature for 15 days. Then, add 3kg of bottled water to this mixture, age for 15 days, and then add 3kg of bottled water again. was added and aged for 15 days, then 3 kg of bottled water was added again and aged for 15 days to obtain about 13 kg of primary fermentation broth. At this time, suspended matter and settled sediments floating on the water were removed by filtration through a thin cloth.

Add 1 kg of bottled water to the fermentation broth again, seal it, and then perform secondary fermentation for 90 days. Finally, the resulting suspended matter and sediment are removed by filtration and aged at room temperature for 90 days to produce the sugar-free and radish product targeted in the present invention. Obtained a preservative apple stevia fermented drink.

Experimental example (sugar content measurement)

The sweetness (brix) of the sugar-free and preservative-free apple stevia fermented beverage prepared in Example 1 according to the present invention was measured using a PR-201 (ATAGI CO Ltd Japan) sweetness meter and the result was 1.5 brix. For reference, the appropriate sugar content is 1.4 to 1.8 brix.

When making fermented fruit drinks using sugar, the sugar content must be around 15% for the fruit to have the best aroma and sweetness. The fermentation broth completed using sugar is clear and transparent, but due to the sugar content of 15%, the fermentation broth is dense and sticky, and these problems are harmful to the human body. However, the fermentation broth prepared using stevia according to the present invention has a unique bitterness during the fermentation process. The taste is gone, there is no stickiness like clear water, and you feel a soft sweet taste, but the sugar content is about 1.5%, which is close to that of plain water.

Claims (4)

Method for producing a sugar-free and preservative-free fermented fruit and stevia beverage comprising the following steps (S1) to (S7):
- Aging a mixture of fruit juice, stevia, and water in a weight ratio of (9 to 11): (0.9 to 1.1): (29 to 31) (S1);
- Aging the mixture of step (S1) by adding 0.70 to 0.75% by weight of water based on the weight of the mixture (S2);
- After the step (S2), a step (S3) of aging by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1);
- After the step (S3), primary fermentation is carried out by adding 0.70 to 0.75% by weight of water based on the weight of the mixture of step (S1) (S4);
- Filtering off suspended matter from the fermentation broth obtained in step (S4), adding 0.23 to 0.25% by weight of water based on the weight of the mixture in step (S1), and then maturing in a sealed state (S5);
- filtering and removing suspended solids from the product obtained in step (S5) and then maturing (S6); and
- Aging the fermented broth obtained in the above step (S6) and performing secondary fermentation to obtain the desired fermented fruit beverage (S7). According to clause 1,
A method for producing a sugar-free and preservative-free fermented fruit and stevia beverage, characterized in that steps (S1) to (S7) are carried out at 20°C to 35°C. According to claim 1 or 2,
The maturation or primary fermentation period of steps (S1) to (S4) is 14 to 16 days, and the maturation or secondary fermentation period of steps (S5) to (S7) is 85 to 95 days. , Method for producing sugar-free and preservative-free fruit and stevia fermented beverages. According to clause 1,
The above fruits consist of strawberries, grapes, apples, persimmons, peaches, apricots, tomatoes, tangerines, pineapples, watermelons, mangoes, plums, quinces, bokbunjas, Cornus officinalis, barley trees, blueberries, jujubes, date palms, elderberries, and blackberries. A method for producing a sugar-free and preservative-free fermented fruit and stevia beverage, characterized in that one or more drinks are selected from the group.