KR19980034455A - Method of manufacturing fermented beverages based on medicinal herbs - Google Patents
Method of manufacturing fermented beverages based on medicinal herbs Download PDFInfo
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- KR19980034455A KR19980034455A KR1019960052498A KR19960052498A KR19980034455A KR 19980034455 A KR19980034455 A KR 19980034455A KR 1019960052498 A KR1019960052498 A KR 1019960052498A KR 19960052498 A KR19960052498 A KR 19960052498A KR 19980034455 A KR19980034455 A KR 19980034455A
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- lactic acid
- medicinal herb
- acid bacteria
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000019985 fermented beverage Nutrition 0.000 title abstract description 4
- 235000008216 herbs Nutrition 0.000 title description 2
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 241001233914 Chelidonium majus Species 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 241001106462 Ulmus Species 0.000 claims description 4
- 239000012676 herbal extract Substances 0.000 claims description 4
- 241001061264 Astragalus Species 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 241000238366 Cephalopoda Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000006533 astragalus Nutrition 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 210000004233 talus Anatomy 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 claims description 2
- 239000001963 growth medium Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 240000008866 Ziziphus nummularia Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 22
- 241000411851 herbal medicine Species 0.000 abstract description 12
- 235000014655 lactic acid Nutrition 0.000 abstract description 11
- 239000004310 lactic acid Substances 0.000 abstract description 11
- 241000894006 Bacteria Species 0.000 abstract description 10
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 244000126002 Ziziphus vulgaris Species 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 240000001929 Lactobacillus brevis Species 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본원 발명은 정장작용이 있는 8종류의 한약재 착즙액에 이 한약재에서 성장이 좋고 유산의 생성이 우수하며 좋은 풍미를 내는 유산균을 선발하여 한약재에 접정배양함에 의해 한약재의 식음을 용이하게 할 뿐만 아니라, 상승적인 정장효과도 지닌 한약재를 주재료로 한 발효음료의 제조방법에 관한 것이다.The present invention not only facilitates the food and beverage of herbal medicines by selecting lactic acid bacteria that grow well in this herb and produce lactic acid bacteria with good flavor, and cultivate them in Chinese herbal medicines. The present invention relates to a method for producing a fermented beverage based on herbal medicines that also has a synergistic effect.
Description
본원발명은 정장 효과가 있는 것으로 알려진 한약재를 중탕 착즙한 액에 유산균을 접종, 발효시켜 한약재의 쓴맛을 유산균의 유산발효에 의하여 일반인들이 식음하기 좋게 할 뿐만 아니라, 정장효과가 있는 유산균과 한약재를 혼합 발효시킴으로서 정장작용에 대한 상승효과를 얻을 수 있는 한약재를 주재료로 한 발효 음료의 제조방법에 관한 것이다.The present invention inoculates and ferments lactic acid bacteria into the juice of the Chinese medicinal herb, which is known to have a formal effect. The present invention relates to a method for producing a fermented beverage, the main ingredient of which is a herb which can obtain synergistic effects on the action of the form by fermentation.
본 발명은 한약재의 중탕 착즙액에 본원발명의 혼합 한약재에서 성장이 좋고 우수한 풍미를 내는 유산균을 선발하여 혼합 배양, 발효시킴으로서 한약재와 유산균의 혼합발효로 정장작용의 시너지 효과를 얻을 수 있을 뿐만 아니라 한약재의 쓴맛을 중화시켜 정장작용은 뛰어나나 식음에 어려운 점이 있는 한약재를 용이하게 식음할 수 있도록 하였다.The present invention can be obtained by synergistic effect of the intestinal action by the mixed fermentation of herbal medicines and lactic acid bacteria by selecting the mixed culture and fermentation of lactic acid bacteria that grows well and has excellent flavor in the mixed Chinese herbal medicine of the present invention in the juice of Chinese herbal medicine Neutralizes the bitter taste of the suit is excellent, but it is easy to eat the herbal medicine that is difficult to eat.
본 발명의 상세한 구성은 아래와 같다.Detailed configuration of the present invention is as follows.
알려진 애기똥풀, 음양곽, 구기자, 산사, 황기, 현지초, 느름나무껍질, 대추로 이루어진 8종류로서 한약재를 추출 효율을 높이기 위해 고온, 고압의 한약추출기로 추출한 후 냉각을 시켜서 사용한다. 사용균주는 락토바실루스 불가리쿠스, 락토바실루스 락타스, 락토바실루스 에시도필루스, 락토바실루스 브레비스, 락투바실루스 플랜타럼 등 총 5종의 유산균을 한약착즙액 100 중량부에 10 중량부 접종하여 1℃~5℃에서 24시간 숙성시켜 제조하는 조건으로 한약재 추출액에 배양하였을 때 성장이 좋고 유산의 생성이 우수하여 관능적으로도 좋은 유산균을 선발하여 제조하였다. 선발과 결과는 표 1과 같다.Known celandine, Eumyanggwa, Gugija, hawthorn, Astragalus, local herb, elm bark, jujube, and extract the herbs by using high-temperature, high-pressure herbal extract to increase the extraction efficiency. The strains used were inoculated with 10 parts by weight of lactic acid bacteria in 100 parts by weight of Lactobacillus vulgaris, Lactobacillus lactas, Lactobacillus esidophilus, Lactobacillus brevis, Lactobacillus plantarum, etc. When cultured in the herbal medicine extracts under the conditions of aging for 24 hours at 5 ℃, growth was good and the production of lactic acid is excellent and produced by selecting a good lactic acid bacteria. Selection and results are shown in Table 1.
표 1 한약재 추출액에서 각 유산균들의 발효 결과 비교Table 1 Comparison of Fermentation Results of Lactic Acid Bacteria in Herbal Medicine Extracts
오징어뼈 100중량부, 애기똥풀 100중량부, 구기자 50중량부, 산사 80중량부, 황기 50중량부, 현지초 100중량부, 음양곽 50중량부, 대추 50중량부, 느름나무껍질 100중량부로의 비율로 이루어진 한약재 추출액 100중량부에 각 유산균 배양물을 10중량부 첨가하여 상기 조건들로 배양한 결과는 다음과 같다.Squid bone 100 parts by weight, celandine grass 100 parts by weight, wolfberry 50 parts by weight, hawthorn 80 parts by weight, Astragalus 50 parts by weight, local vinegar 100 parts by weight, Yin Yang Guk 50 parts, jujube 50 parts by weight, the ratio to 100 parts by weight of elm bark By adding 10 parts by weight of each lactic acid bacteria culture to 100 parts by weight of the herbal medicine extract consisting of the results of the culture under the above conditions are as follows.
·쓴맛은 순화정도에 따른 순위에 따라 가장 좋음은 1위로 가장 나쁨은 5위로 표시· Bitter taste is ranked as 1st for best and 5th for worst according to the degree of purity.
·신맛은 순화정도에 따른 순위에 따라 가장 좋음은 1위로 가장 나쁨은 5위로 표시· Sour taste is ranked as the best and the worst in the ranking according to the degree of purity.
·풍미는 그정도에 따른 순위에 따라 가장 좋음은 1위로 가장 나쁨은 5위로 표시· The flavor is ranked as 1st and 5th as 5th according to the ranking according to the degree.
·관능점수(15인의 평균)는 매우 좋다 : 5점 매우 나쁘다 : 1점으로 표시The sensory score (average of 15 people) is very good: 5 points Very bad: 1 point
상기 표에서 나타난 것처럼 상기 한약재 추출액에서는 락토바실루스속 미생물중 락토바실루스 불가리쿠스가 쓴맛과 신맛의 중화 및 전체 관능점수에서 가장 우수한 것으로 나타났다.As shown in the table, the herbal extracts showed that Lactobacillus vulgaris among the Lactobacillus microorganisms was the best in the neutralization of bitter and sour taste and overall sensory score.
[실시예 1] 애기똥풀 100중량부, 오징어뼈 100중량부, 구기자 50중량부, 산사 80중량부, 황기 50중량부, 현지초 100중량부, 음양곽 50중량부, 대추 50중량부, 느름나무껍질 100중량부로의 비율로 혼합한 한약재를 고온, 고압의 한약추출기로 추출한 후 냉각시킨 혼합 한약재 추출액 100중량부에 락토바실루스 불가리쿠스 배양액 10중량부를 혼합하여 1℃~5℃에서 24시간 숙성시켜 제조한다.Example 1 100 parts by weight of celandine grass, 100 parts by weight of squid bone, 50 parts by weight of goji berry, 80 parts by weight of hawthorn, 50 parts by weight of local herb 100 parts by weight, 50 parts by weight of yin and yangkok, jujube 50 parts by weight, elm bark After extracting the herbal medicine mixed at a ratio of 100 parts by weight to a high-temperature, high-pressure herbal extractor, 10 parts by weight of lactobacillus vulgaris culture medium is mixed with 100 parts by weight of the cooled mixed herbal medicine extract and then aged at 1 ° C. to 5 ° C. for 24 hours. .
[실시예 2] 실시예 1의 방법과 동일하며 단지 배양시키기 전에 한약착즙액에 갈락토올리고당을 5중량부 첨가하여 배양시킨다.[Example 2] The same method as in Example 1, except that only 5 parts by weight of galactooligosaccharides were added to the herbal extract juice before incubation.
본원발명에서는 정장효과를 지닌 한약재를 특정의 비율로 혼합하여 추출한 한약재 추출액에 락토바실루스 불가리쿠스를 첨가 배양하므로써 한약재의 식음에 어려움이 있거나, 유산균 음료의 식음에 어려움이 있는 사람들로 하여금 식음이 용이토록 하고, 상승적인 정장작용을 지닌 발효음료를 얻을 수 있도록 하였다.In the present invention, by adding Lactobacillus vulgaris to the medicinal herb extract extracted by mixing the medicinal herb extract with a specific ratio in a specific ratio, it is difficult for those who have difficulty in eating and drinking of lactic acid bacteria drink or food. And fermented beverages with synergistic formal action were obtained.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960052498A KR0185619B1 (en) | 1996-11-07 | 1996-11-07 | Preparation process of fermented beverage made of chinese-crude drug |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| KR1019960052498A KR0185619B1 (en) | 1996-11-07 | 1996-11-07 | Preparation process of fermented beverage made of chinese-crude drug |
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| Publication Number | Publication Date |
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| KR19980034455A true KR19980034455A (en) | 1998-08-05 |
| KR0185619B1 KR0185619B1 (en) | 1999-03-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019960052498A KR0185619B1 (en) | 1996-11-07 | 1996-11-07 | Preparation process of fermented beverage made of chinese-crude drug |
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| KR (1) | KR0185619B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020045592A (en) * | 2002-05-01 | 2002-06-19 | 나성택 | The product method of icecream containing herb medicine distillate and thereof icecream |
| KR100519005B1 (en) * | 2002-02-05 | 2005-10-12 | 강원대학교산학협력단 | Lactobacillus fermentation product to improve immunity function and its preparing method |
| KR20210078771A (en) * | 2019-12-19 | 2021-06-29 | 윤심 | Fermented medicinal herb composition containing active ingredients of Chelidonii herba and licorice and its manufacturing method |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100426279B1 (en) * | 2000-02-03 | 2004-04-08 | 주식회사 디히 | Lactic acid bacterial fermentation products and manufacturing method thereof |
| KR20030080709A (en) * | 2002-04-10 | 2003-10-17 | 이능기 | Method for preparing decoction superior pharmacology activity and flavor |
| KR100465261B1 (en) * | 2002-05-08 | 2005-01-13 | 노환진 | Fermented Drinks made mainly of Chinese Herb Medicine |
| KR100465262B1 (en) * | 2002-05-08 | 2005-01-13 | 노환진 | Fermented Drinks made mainly of Chinese Herb Medicine |
| KR100482309B1 (en) * | 2002-10-14 | 2005-04-14 | 학교법인 계명기독학원 | Process of manufacturing a yogurt comprising Saururus chinensis |
| KR101128002B1 (en) | 2009-09-18 | 2012-03-29 | 한국 한의학 연구원 | Composition for prevention or treatment of liver toxicity comprising Galgeuntang or lactic acid bacteria fermented Galgeuntang |
-
1996
- 1996-11-07 KR KR1019960052498A patent/KR0185619B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100519005B1 (en) * | 2002-02-05 | 2005-10-12 | 강원대학교산학협력단 | Lactobacillus fermentation product to improve immunity function and its preparing method |
| KR20020045592A (en) * | 2002-05-01 | 2002-06-19 | 나성택 | The product method of icecream containing herb medicine distillate and thereof icecream |
| KR20210078771A (en) * | 2019-12-19 | 2021-06-29 | 윤심 | Fermented medicinal herb composition containing active ingredients of Chelidonii herba and licorice and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR0185619B1 (en) | 1999-03-20 |
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