KR19980020653A - Manufacturing method of health supplement food containing calcium hydroxide as main ingredient - Google Patents

Abstract

1. TECHNICAL FIELD OF THE INVENTION

The present invention relates to a method for producing a hydrolyzed calcium-containing health supplement containing the fruit as a main ingredient.

2. The technical problem to be solved by the invention

The present invention is to provide a method for producing a dietary supplement containing a high concentration of electrolytic ion-type calcium with improved absorption through eggshell, vegetables, fruit fermentation.

3. Summary of the Invention

In the method for preparing a dietary supplement according to the present invention, fresh vegetables and fruits are crushed, and 2-6% by weight of dry eggshell powder or eggshell calcium product is added to the mixed solution, and the sugar content of the mixed solution is adjusted to 8 to 30 Brix. , After fermentation in a fermenter, after adjusting to a temperature of 20 ~ 35 ℃, or 2-5% by weight of the starter incubated using a strain of Lactobacillus genus to ferment 72 ~ 168 hours, and then to the fermented liquid After further adding to 50 ~ 60 Brix characterized in that aged for several months.

4. Uses of the Invention

Hydrolyzed calcium-containing dietary supplement based on fruit produced according to the present invention can be used as a dietary supplement that is very useful for modern people, especially growing children or middle-aged women, who desperately need calcium intake.

Description

Manufacturing method of health supplement food containing calcium hydroxide as main ingredient

The present invention relates to a method for preparing fermented calcium-containing health supplement foods fermented and matured with vegetables and fruits as a main ingredient. More specifically, a predetermined amount of eggshell calcium and sugar is added to a composition obtained by mixing fresh vegetables and fruits at an appropriate ratio. After the addition of the starter cultured strains of the genus Lactobacillus, which produces an organic acid, or fermentation without natural addition of the starter, and after fermentation is completed, juice is obtained to obtain a pure fermentation broth. It relates to a method for producing a hydrolyzed calcium-containing dietary supplement, characterized in that aging for months.

Calcium is the most abundant mineral in the body, and adults usually have 1,000 to 1,200 g of calcium, which is 1.5 to 2.0% of their weight. Calcium is responsible for skeletal structure and important physiological control functions such as bone and tooth formation, blood coagulation, muscle contraction and relaxation, regular heartbeat, nerve excitement and stimulation transmission, and enzyme activation. In addition, it has long been important to act as a regulator of cell membrane mass transfer or as an intracellular second messenger. Most of the calcium in the body (99%) is present in the skeleton and teeth, and only a small part (1%) in the cells and fluids inside and outside the cells to perform the body's physiological control functions. Ingested calcium is mostly solubilized in the stomach and transported to the small intestine. The upper part of the small intestine is mainly absorbed by active transport, and the lower part of the small intestine is absorbed by passive diffusion. Absorption efficiency is relatively low and is promoted or inhibited by the body's physiology, body demand, intake and various substances present in the small intestine. It also depends on the various dietary ingredients you eat together. In general adults, the apparent absorption rate is in the range of 10 to 40% and does not exceed 50 to 60% even if the body demand is high.

Lack of calcium intake results in insufficient calcification of the skeleton, which reduces the composition and growth of bone tissue. Typical deficiencies include titany, rickets. And osteomalacia and osteoporosis. In recent years, many countries have focused attention on the effects of lack of calcium intake on various adult diseases such as bone disease, osteoporosis, fractures, circulatory diseases, hypertension, arteriosclerosis, and hyperlipidemia. In particular, the importance of calcium nutrition has been emphasized in particular in maintaining the health of the skeleton and preventing and treating skeletal diseases caused by aging.

As for the excess calcium intake, intakes of 2,400 to 2,500 mg per day in healthy adults are harmless. Excess calcium intake, however, can reduce utilization efficiency and inhibit the absorption of iron, zinc and other essential elements.

In our diet, calcium is one of the most nutrients that are most likely to be deficient. According to the National Nutrition Survey Report of the last five years (Ministry of Health and Welfare, 1994), the average daily calcium intake was 495 mg in 1988, 498 mg in 1989, 517 mg in 1990, 518 mg in 1991, and 538 mg in 1992, which did not meet the recommended daily intake of 600 mg. have.

As a natural food, calcium absorption through calcium salt is reported to be absorbed only about 50% of the calcium contained in milk, 25% for anchovies and shellfish, 20% for vegetables. It is known to be absorbed. Calcium that can be absorbed in the shell is limited to a substance having a calcium oligopeptide structure that has maintained its physiological activity. However, the water-soluble calcium oligopeptides contained in food also show a difference in the amount of absorption depending on the content of phosphorus (P), a calcium absorption inhibitory factor. When the content of phosphorus is high, the chance of contact is small when it is distributed in vivo, but the contact is made during the stopping of physiological activity and processing into food, and it is converted into water-insoluble calcium salt. Since the oligopeptide and phosphoric acid react with each other to become a water-insoluble compound, the amount of absorption decreases. When the content of phosphorus in the food ingredient is high, calcium phosphate is formed, and the substance cannot be dissolved even by hydrochloric acid present in the phase. In case of calcium phosphate, which is the main component of bone meal, pH is adjusted to 1.5 with hydrochloric acid such as gastric acid, and it is dissolved about 14 ~ 15% when reacted for 3 ~ 4 hours at 50 ~ 60 ℃, and about 9 ~ 10% at pH 2.5. Therefore, dissolution of these phosphates is hardly expected, considering that the gastrointestinal pH rises to 4.2 ~ 5.0 after eating. Calcium phosphate is generally classified into three types. Looking at the solubility of each of them, the first calcium phosphate is 0.8g / 100g, which is difficult to dissolve in water. In other words, if the constituents of the bone can be dissolved in water well, the molding of all animals will be impossible and will be in the form of invertebrates. Therefore, it is difficult to absorb any calcium enhancer made from bone meal into the body. Phosphorus (P) components, known as calcium absorption inhibitors, have become more and more problematic in recent years. Unlike food shortages, the lack of calcium in the US and Japanese people living in the abundance period is more severe than in the past, and it seems to be contradictory to the calcium intake campaign. It should be recognized that it is affecting. One of the reasons for the lack of calcium in a diet that is not lacking is the statistics that the intake of calcium absorption inhibitors fat 5 times and phosphate 100 times intake statistics. This is because frying and phosphate of processed foods, which are increasing in fat, are used as food raw materials that are indispensable in modern processing such as increased meat intake, meat binders and instant foods. Inhibition of mineral absorption occurs not only in phosphate but also in seaweeds such as seaweed and kelp. As a result of research on dietary fiber of seaweed and kelp, which was previously recognized as a source of calcium, Algin, which is superior to seaweed and kelp, was found to be a non-soluble calcium alginate during processing and digestion in the body. Algin itself interferes with the absorption of calcium due to the fact that it is not degraded by the digestive enzymes of the digestive tract. Algin is thought to be able to absorb calcium if it occurs, but it is impossible to absorb calcium from the large intestine because algin can be decomposed and used as food for beneficial bacteria in the large intestine. .

Among the items used as calcium fortifying agents, the combined calcium of calcium carbonate and organic acid has a slightly different pattern from the calcium phosphate that makes up bone. Calcium carbonate and organic calcium carbonate have weak acid resistance compared to calcium phosphate, so the reaction with gastric acid hydrochloric acid is sensitive. Calcium carbonate and organic acid calcium react with hydrochloric acid in gastric juice to form calcium chloride and have the properties of an electrolyte, so calcium ions are active in a free state. On the other hand, the protein that enters the stomach produces the oligopeptide which is a partial product of the protein by the action of pepsin, a protein literacy effect secreted with gastric acid as well as pretreatment of gastric acid. Calcium oligopeptides are produced by the interaction between calcium ions and oligopeptides produced in the gastrointestinal tract, which are absorbed through the small intestinal cell membranes, which are nutrient absorbing substrates. Calcium carbonate and calcium hydroxide (calcite) containing very small amounts of animal bone. And the organic calcium calcium contained in vegetables is absorbed in the form of calcium oligopeptide produced by digestion occurring in the stomach along with the protein in the food ingredient. At this time, the supply of sufficient gastric acid to make calcium inorganic salts or organic calcium chloride into a problem becomes a problem.

The human body needs of calcium requires 1mg per day for 1kg of body weight, but the recommended amount of intake is 10 times higher than the required amount due to the above-mentioned reasons that the intestinal absorption of calcium is poor and the ion electrolysis is difficult, and at the same time excessive fat and phosphate This is because the modern diet you eat further interferes with the absorption of calcium.

Accordingly, an object of the present invention is to provide a method for preparing a health supplement containing high concentration of electrolytic ion-type calcium with increased absorption through eggshell, vegetables and fruit fermentation.

The present invention, after adding a certain amount of eggshell and sugar to the composition obtained by mixing fresh vegetables and fruits in an appropriate ratio, fermented by adding a starter cultured strain of the genus Lactobacillus producing an organic acid, or fermentation without addition of a starter After the fermentation is completed, the juice is juiced to obtain a pure fermentation broth, and a method for producing a hydrolyzed calcium health supplement, characterized in that it is aged for several months by adding a certain amount of sugar thereto.

Looking at the present invention by process as follows.

(A) Wash raw materials such as fresh vegetables and fruits thoroughly with water.

(B) After washing with water, crush fresh fruit vegetables as a raw material to the size of 2cm or less using a chopper or cutter.

(C) Eggshell and sugar are added to the crushed raw material and mixed homogeneously.

At this time, eggshell is washed with water to remove foreign material and dried, or added commercially available eggshell calcium, and any sugar can be eaten by humans, and the added amount is added so that the sugar content of the mixed solution is 8 to 30rix.

(D) The mixed solution is fermented for 72 to 144 hours by adding a starter in a fermenter with a temperature of 20 to 35 ° C. or naturally fermented for 72 to 168 hours in a fermenter under the same conditions.

(E) Stop fermentation when acidity of fermentation broth becomes 0.6 ~ 2.6%, and juice it using juicer to obtain fermentation broth.

(F) After adding the sugar to the fermentation broth homogeneously mixed and aged for several months at room temperature. At this time, the addition amount of sugar is added so that the sugar content of the mixture is 50 ~ 60 Brix.

(G) When the aging is completed, completely remove the precipitates contained in the aging liquid using a centrifuge.

(H) Pure fermented matured liquid is packed in a fixed amount and packed.

In the above-mentioned manufacturing process, a hydrolyzed calcium-containing health supplement containing a fruit as a main ingredient is manufactured.

As raw materials, root vegetables, leafy vegetables and fruit vegetables such as fresh carrots were used.

The leaf vegetables used in the present invention include carrot leaves, sesame leaves, sweet potato stems, ferns, chard, wasabi, soothe, sprouts, buttercups, cabbage, cabbage, leek, lettuce, mussels, cucurbita, moth, spinach, spinach, mallow, aloe , Bamboo shoots, plantains, odorous herbs, kale, soybean leaves and the like, may be used alone or in combination of two or more.

In addition, as the root vegetables and fruits used in the present invention, carrots, green peppers, tomatoes, eggplants, old pumpkin, courgette, soothe, cucumber, bellflower, onion, lotus root, radish, taro, green onion, kiwi, apple, pear, grape, peach , Plums, apricots, etc. may be used alone or in combination of two or more kinds within the above range.

Eggshell used in the present invention may be used to remove the foreign material by washing with water, dried and ground powder, or commercially available eggshell calcium.

In addition, the amount of eggshell added in the said process (c) is added so that it may become 2 to 6 weight% (w / w). The amount of the added eggshell is limited to 2 to 6% by weight (w / w) for the following reasons.

The daily requirement of calcium is 600mg, and if the goal is to contain 400mg of calcium ions in 100ml of daily supplement of health supplements, the content of calcium in 2% by weight eggshell calcium is 40% by weight, which is 800mg. About 90% by weight of the ionization, so the ion concentration is about 720mg. When fermentation broth is aged, it is diluted twice by sugar, so the calcium content in the final product is about 430 mg, including 70 mg of vegetable ions. Therefore, about 400 mg of ionic calcium is suitable for at least 2% by weight as a concentration for daily supply. In the case of more than 6% by weight, the pH was not lowered to 5.3 or more during fermentation, and the calcium content did not increase.

Examples of sugars used in the present invention include glucose, powdered fructose, high fructose corn syrup, sugar, sucrose, maltose, lactose, oligosaccharides, and the like. In addition, you may use individually or in mixture of 2 or more types.

In addition, the quantity of the sugar added in the said process (c) was limited so that the sugar content of a liquid mixture might be 8-30 Brix for the following reasons.

Proper sugar content during fermentation of microorganisms is known to play an important role in nutrient supply and microbial growth inhibition.

Therefore, the present invention was found to be able to promote the fermentation of microorganisms by adding a certain amount or more of sugar.

When the sugar content of the mixed solution is within 8 ~ 30Brix, it plays a role of promoting the fermentation of microorganisms, but if it is less than 8Brix, it does not promote the growth of microorganisms. It was judged inappropriate for practical use.

In the step (d), the fermentation temperature is preferably 20 to 35 ° C. If the fermentation temperature is 25 ℃ or less has a disadvantage in that the progress of the fermentation is slow, the production period is long, the fermentation temperature is 35 ℃ or more has a problem that the taste and aroma of the final product is poor and palatability.

In addition, the starter used in this process is used by incubating the strain belonging to the genus Lactobacillus in MRS medium at 35 ℃, 24 to 36 hours, the addition amount is 2 to 5% by weight (w / w) relative to the total amount of raw vegetables Add. The reason why the amount of starter is set at 2 to 5% by weight is less than 2% by weight, and there is no difference in the speed of fermentation without using the starter, and when 5% by weight or more is used, the amount of starter is increased. Processing costs are high and palatability is rather reduced.

In addition, the natural fermentation in the process refers to fermentation using only fruits, eggplants, sugars without adding a starter.

The use of the starter has the advantage of shortening the manufacturing period due to the speed of the fermentation, but has the disadvantage of adding the necessary equipment for the starter manufacturing, natural fermentation is slower than the addition of the starter, but for the starter manufacturing There is no need for a separate facility, which saves money.

In addition, since these two methods do not affect the palatability of the final product, one of the two methods can be selected and used as needed.

As a strain used in the present invention, Lactobacillus delbruchki, Lactobacillus lactis, Lactobacillus leichimanii, Lactobacillus homohiochii, Lactobacillus homohiochii Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus sake, Lactobacillus bulgaricus, Lactobacillus bulgaricus, Lactobacillus xylosactus, and Lactobacillus helicus ) And the like.

In the step (e), the fermentation end point is preferably when the acidity of the fermentation broth is 0.6 to 2.6%. The reason is that fermentation until the acidity is 0.6 ~ 2.6% is the best taste and aroma of the final product. The end point of the fermentation is set to the acidity, not the pH, because the dissolution of calcium carbonate during fermentation acts so that the pH does not decrease despite sufficient fermentation.

In addition, in the step (bar-2), the sugar is added to the juice, mixed homogeneously, and aged at room temperature. At this time, the amount of sugar is preferably added so that the sugar content of the mixed solution is 5 to 60 Brix.

In the present invention, the sugar content during aging is limited to 50 to 60 Brix for the following reasons.

Fermentation broth fermented with sugar as a main ingredient of fruits and vegetables is easily rotted by microorganisms such as bacteria and fungi, and it is already caused by Lactobacillus, a strain used for fermentation. Because of the off-flavor, long-term preservation and ripening is impossible. In order to solve this problem, the method generally used up to now is to maintain the preservation by adding a small amount of chemical synthetic preservatives such as sodium benzoate or potassium sorbate. However, this method is not the best method in view of the recent claims of synthetic preservatives. Therefore, the present invention is to develop a preservation method by sugar in order to prevent corruption of the vegetable fermentation broth and to stably preserve for a long time without using a synthetic preservative. The limit of sugar to 50 ~ 60Brix during aging is that when the sugar ratio is 50Brix or less, the film is formed during microbial growth and ripening, and the quality decreases. Therefore, the sugar content during ripening was most preferably 50-60 Brix.

Hereinafter, the present invention will be described in detail by way of examples.

Examples 1-3 and Comparative Examples 1 and 2: Effect of Eggshell Addition on Final Acidity and Calcium Content during Fermentation

Example 1

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. 200 g of eggshell is added to the crushed mixed raw material, and then 1.4 kg of sugar is added and mixed homogeneously so that the sugar content is 20 Brix.

The mixture was naturally fermented for 168 hours in a fermenter with a temperature adjusted to 25 ° C. and juiced using a juicer to obtain a fermentation broth.

Example 2

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. 400 g of eggshell is added to the crushed mixed raw material, and then 1.4 kg of sugar is added to uniformly mix the sugar to 20 Brix.

The mixed solution is naturally fermented for 168 hours in a fermentation tank adjusted to a temperature of 25 ℃ and juiced using a juicer to obtain a fermentation broth.

Example 3

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. 600 g of eggshell is added to the crushed mixed raw material, and then 1.6 kg of sugar is added and mixed homogeneously so that the sugar content becomes 20 Brix.

The mixed solution is fumed and fermented for 168 hours in a fermentation tank adjusted to a temperature of 25 ℃ and juiced using a juicer to obtain a fermentation broth.

Comparative Example 1

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. 1.6 kg of sugar is added to the crushed mixed raw material and mixed uniformly so that the sugar content becomes 20 Brix.

The mixed solution is naturally fermented in a fermentation tank adjusted to a temperature of 25 ℃ for 72 hours and juiced using a juicer to obtain a fermentation broth.

Comparative Example 2

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. 800 g of eggshell is added to the crushed mixed raw material, and then 1.6 kg of sugar is added and mixed homogeneously so that the sugar content is 20 Brix.

The mixed solution is naturally fermented for 168 hours in a fermentation tank adjusted to a temperature of 25 ℃ and juiced using a juicer to obtain a fermentation broth.

As a result of measuring the fermentation final acidity and calcium content with the fermentation broth obtained by these methods, it was as shown in Table 1.

TABLE 1

Final acidity and calcium content during fermentation with eggshell addition

As can be seen in Table 1, the eggshell addition amount is preferably 2 to 6% by weight, the calcium content also increased with the addition of eggshell in this range, but the final calcium content was very low without adding eggshell, When the amount of eggshell added was too high, the calcium content did not increase so that the final acidity was too low and the acceptability was low.

Examples 4-7 and Comparative Examples 3-6: Influence of sugar content on reaction rate and fermentation state during fermentation

Example 4

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to each of the crushed mixed raw materials so that the sugar content is 8 Brix, and 2% by weight of eggshell is added to the total weight, followed by uniform mixing.

The mixed solution is naturally fermented for 144 hours in a fermentation tank adjusted to a temperature of 25 ℃, when the acidity of the fermentation broth is 1.5% by using a juicer to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

Example 5

Fermented matured liquid is obtained by the same method as in Example 4 except that the sugar added to the crushed mixed raw material is mixed homogeneously to have 12 Brix.

Example 6

Fermented matured liquid is obtained by the same method as in Example 4, except that the sugar added to the crushed mixed raw material is mixed homogeneously so that the sugar content is 20 Brix.

Example 7

Fermented matured liquid is obtained by the same procedure as in Example 4, except that the sugar added to the crushed mixed raw material is mixed homogeneously to have 30 Brix.

[Comparative Examples 3 to 6]

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar was added to the crushed mixed raw materials so that the respective sugars were added without additives (Comparative Example 3), 5 Brix (Comparative Example 4), 35 Brix (Comparative Example 5), 50 Brix (Comparative Example 6), and 2 to the total weight. Add eggshell by weight and mix homogeneously.

The mixture is naturally fermented for 144 hours in a fermentation tank adjusted to a temperature of 25 ℃, when the top of the fermentation broth is 1.5% by using a juicer to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

As a result of measuring the reaction rate and fermentation state during fermentation with the fermentation broth obtained by these methods, it was as shown in Table 2.

TABLE 2

Experimental results of reaction rate and fermentation status during fermentation according to sugar content

As can be seen in Table 2, the equivalent weight is preferably 8 ~ 30 Brix, fermentation is stopped due to insufficient sugar when there is little or no sugar equivalent, fermentation is limited due to osmotic pressure and reaction rate is too high It also appeared to be very slow.

Examples 8-15 and Comparative Examples 7-12: Effect of Fermentation Temperature on pH Change During Fermentation

[Examples 8 to 11]

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 15 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

The mixed solution was naturally fermented for 144 hours in a fermentation tank adjusted to a temperature of 20 ℃ (Example 8), 25 ℃ (Example 9), 30 ℃ (Example 10), 35 ℃ (Example 11), When the acidity is 1.5%, the juice is juiced to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

[Examples 12 to 15]

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 25 Brix, 2% by weight egg shell is added to the total weight, and mixed homogeneously.

The mixed solution was naturally fermented for 144 hours in a fermentation tank adjusted to a temperature of 20 ℃ (Example 12), 25 ℃ (Example 13), 30 ℃ (Example 14), 35 ℃ (Example 15), When the acidity is 1.5%, the juice is juiced to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

[Comparative Examples 7 to 9]

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 15 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

The mixed solution was naturally fermented in a fermentation tank adjusted to a temperature of 5 ° C. (Comparative Example 7), 10 ° C. (Comparative Example 8), 40 ° C. (Comparative Example 9) for 96 to 144 hours, and the acidity of the fermentation broth was 1.5%. Juice by using the juicer to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

[Comparative Examples 10 to 12]

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 25 Brix, 2% by weight egg shell is added to the total weight, and mixed homogeneously.

The mixed solution was naturally fermented in a fermentation tank adjusted to a temperature of 5 ° C. (Comparative Example 10), 10 ° C. (Comparative Example 11), 40 ° C. (Comparative Example 12) for 96 to 144 hours, and the acidity of the fermentation broth was 1.5%. When the juice is obtained using a juicer to obtain a fermentation broth.

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

As a result of measuring the reaction rate and the fermentation state during fermentation with the fermentation broth obtained by these methods, it is shown in Table 3.

TABLE 3

PH change during fermentation according to sugar concentration and fermentation temperature

As can be seen from Table 3, 20 to 35 ℃ is preferred irrespective of the equivalent weight, the fermentation does not occur at too low temperature, the off-flavor is already occurred at too high temperature, the sensory palatability appeared to be bad.

Examples 16-18 and Comparative Example 13: Effect of Starter Addition on pH Change During Fermentation

Example 16

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 20 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

The fermentation broth was naturally fermented for 144 hours in a fermenter adjusted to a temperature of 25 ° C. without adding a starter incubated at 35 ° C. for 24 hours with MRS medium. The fermentation broth was juiced using a juicer when the acidity of the fermentation broth was 1.5%. Get

It is added again to this fermentation broth, homogeneous and mixed so that the sugar becomes 57Brtix, and aged at 20 ° C for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

Example 17

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 20 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

200 g of the starter incubated at 35 ° C. for 24 hours with MRS medium was added to the mixture, and fermented in a fermenter adjusted to a temperature of 25 ° C. for 144 hours. When the acidity of the fermentation broth was 1.5%, juice was obtained using a juicer to obtain a fermentation broth. .

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

Example 18

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 20 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

To the mixture was added 500 g of a starter incubated for 24 hours at 35 ℃ in MRS medium to ferment for 120 hours in a fermenter adjusted to a temperature of 25 ℃, when the acidity of the fermentation broth is 1.5% juiced using a juicer to obtain a fermentation broth. .

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

Comparative Example 13

Wash fresh carrots, carrot leaves, oil, tomatoes, and kiwis with water, and then shred carrots 2.8kg, carrot leaves 1.5kg, cucumbers 1.0kg, tomatoes 2.8kg, and kiwi 0.5kg into a 1cm size. Sugar is added to the crushed mixed raw material so that the sugar content is 20 Brix, and 2% by weight of eggshell is added to the total weight, followed by homogeneous mixing.

1 kg of a starter incubated at 35 ° C. for 24 hours with MRS medium was added to the mixture, and fermented for 96 hours in a fermenter adjusted to a temperature of 25 ° C., and when the acidity of the fermentation broth was 1.5%, juice was obtained using a juicer to obtain a fermentation broth. .

Sugar is added to the fermentation broth homogeneously and mixed so that the sugar becomes 57 Brix, then aged at 20 ° C. for 3 months.

After the aging was completed using a centrifuge to remove the precipitate contained in the aging solution completely, to obtain a pure fermentation aging solution.

As a result of measuring the reaction rate and the fermentation state during fermentation with the fermentation broth obtained by these methods, it was as shown in Table 4.

TABLE 4

PH change during fermentation with starter addition

As can be seen in Table 4, when the starter is not added or when 2 to 5% by weight of the starter is added, the fermentation state is excellent and the palatability is excellent, but when the excessive amount is added, the manufacturing process costs more The palatability is rather reduced.

Therefore, the health supplement according to the present invention crushes fresh vegetables and fruits, and adds 2-6% by weight of the dry eggshell powder or eggshell calcium product to the mixture. The sugar content of the mixed solution was adjusted to 8-30 Brix, and then adjusted to a temperature of 20-35 ° C., followed by natural fermentation in a fermenter, or 2-5 wt% of a starter incubated using Lactobacillus strains. After fermentation for 168 hours, it is preferable to add sugar to the fermented liquor to make 50-60 Brix, and then to prepare it for several months.

By producing in this way, palatability is improved by the sour taste and aromatic components due to the organic phase produced by the microorganisms during fermentation, and the eggshell calcium is ionized by the organic acid to have a high concentration of electrolytic ion calcium, and has a functional ratio. Due to sugar sweetness, the feeling of taking has improved.

Furthermore, by fermenting various vegetables and fruits into useful microorganisms, not only can the product's effect be enhanced by the metabolites and lactic acid bacteria produced during the fermentation process, but also the irritating taste of vegetables and fruits during several months of ripening. By greatly improving the palatability.

Claims (2)

Eggshells and sugar are added to the composition obtained by mixing fresh vegetables and fruits, followed by fermentation with a starter cultured strain of Lactobacillus, which produces organic acids, or natural fermentation without addition of a starter. As a method for producing a hydrolyzed calcium health supplement, characterized in that to obtain a pure fermentation broth, and further aged to this sugar, (A) washing with water the raw material selected from the group consisting of fresh root vegetables, leafy vegetables and fruit vegetables; (B) after washing with water, crushing fresh fruits and vegetables as a raw material to a size of 2 cm or less using a chopper or a cutter, (C) To the crushed raw materials, 2-6% by weight of dried eggshell or commercially prepared eggshell calcium and dried sugar and edible sugars were added to the mixed solution so that the sugar content of the mixed solution was 8-30 Brix. Steps, (D) The mixed solution is fermented for 72 to 144 hours by adding a starter incubated with 2-5% by weight of the strain of the genus Lactobacillus in a fermentation tank adjusted to a temperature of 20 ~ 35 ℃, or 72 in the fermentation tank under the same conditions Fermentation step ~ 168 hours, (E) stopping the fermentation when the acidity of the fermentation broth is 0.6-2.6%, and juiced using a juicer to obtain fermentation broth; (F) adding sugar again so that the sugar mixture of the fermentation broth becomes 50-60 Brix, homogeneously mixed and aged for several months at room temperature, (G) removing the precipitates, etc. contained in the aging liquid completely using a centrifuge when the aging is completed, and (H) A method for producing a hydrolyzed calcium-containing health supplement comprising the step of packing the fermented fermentation broth into a container having a certain capacity. A method for producing health-containing food supplement containing calcium as a main raw material prepared according to claim 1.