KR20040024886A - Process for Preparing Fermentative Drink Employing Pear - Google Patents

Abstract

PURPOSE: A method for manufacturing a fermented beverage using pears as an main ingredient, by applying a manufacture method of watery radish kimchi thereto is provided. The manufactured fermented beverage has the characteristic taste and flavor of pears. CONSTITUTION: Fruit meat of a pear or pear juice is mixed with 0.5 to 2.0%(w/v) of saline water in a volume ratio of 1:1 to 2 and then 0.1 to 0.3%(w/w) of garlic. Thereafter, the mixture is fermented with Lactococcus sp. or Leuconostoc sp. derived from the garlic for 5 to 10 days at 5 to 15deg.C, filtered and then sterilized to give a fermented beverage. The fermented beverage contains 2.9x10¬8CFU/ml of lactic acid bacteria 7 days after the storage.

Description

Process for Preparing Fermentative Drink Employing Pear

The present invention relates to a method for producing a fermented beverage based on pears. More specifically, the present invention relates to a method for fermenting pears by applying the method of producing a chichimi, and a fermentation beverage based on pears manufactured using the same.

In the domestic fruit drink market, nectar products were predominant until 1975, but various types of fruit drinks, including natural fruit drinks, fruit drinks, diluted fruit drinks, and granulated drinks, have appeared. For example, functional drinks, which are classified as ionic drinks, are getting a good response from consumers. Since these functional beverages are developing not only in the form of simple drinks, but also in various types of products, such as functional vinegar, consumers are expected to increase their expectations for new types of functional beverages with various functionalities.

Fermented beverages are one of the functional beverage products that are expected to meet these consumer expectations. Fermented beverages included in the fermented food group are liquid beverage foods that are flavored by adding lactobacillus fermented milk and then flavored, and include Dongchimi, which is a traditional Korean food with a higher content of liquid ingredients than solid ingredients. It can be said. In particular, in the case of kimchi, such as Dongchimi, various studies on taste components, optimum fermentation conditions, microbial changes during the fermentation process, etc. have been conducted abundantly. However, since the research using other materials other than radish has not been conducted, the expectation level for fermented beverages manufactured using the fermentation method of Dongchimi, mainly fruit, is extremely low.

Excluding the preconceived notion of kimchi, Dongchimi has several advantages over conventional milk fermented beverages: First, lactobacillus fermented beverages in dairy products have a very high turbidity and a relatively high viscosity, rather than drinks. On the other hand, Dongchimi from which solids have been removed has extremely low turbidity and viscosity, and has a high value as a beverage. Secondly, conventional fermented beverages mainly use animal raw materials as the main ingredient, while Dongchimi uses vegetable raw materials as its main ingredient, and other fruits, vegetables, and the like can be used to improve palatability.

Currently, the method of using the harvested fruit is extremely limited, such as the sale of the fruit itself, and the use of fruit juice as a raw material, so if the fermented beverage can be manufactured using such fruit, the currently harvested fruit can be used more widely. However, research on the development of fermented beverages using fruits is very insignificant.

Therefore, the necessity of developing a fermented beverage using fruits is constantly emerging.

Therefore, the present inventors have diligently researched to develop a fermented beverage using fruit, and as a result of applying the traditional method of preparing a traditional Dongchimi, when using a pear in a stage scene, a new fermentation was added to the taste characteristics of the Dongchimi. It was confirmed that a beverage can be prepared, and the present invention was completed.

After all, the main object of the present invention is to provide a method for producing a fermented beverage based on pears.

Another object of the present invention is to provide a fermented beverage prepared by the electric method.

1 is a graph showing the pH change of the fermented beverage according to the amount of salt added.

2 is a graph showing the pH change of the fermented beverage according to the amount of ginger added.

Figure 3 is a graph showing the pH change of the fermented beverage according to the amount of garlic added.

Figure 4 is a graph showing the pH change of the fermented beverage according to the treatment of the cytosolase.

Fermented beverage production method mainly based on the pear of the present invention is from 1 to 2 times the volume of 0.5 to 2.0% (w / v) brine and the final mixture weight of pear juice or pear juice, pear juice or pear juice and the final mixture weight a process of mixing garlic of% (w / w), a process of fermenting the electric mixture under a temperature condition of 5 to 15 ° C. for 5 to 10 days, and filtering the electric fermentation product to obtain a liquid component and sterilizing do.

Fermented beverages based on the pear of the present invention are produced by microorganisms derived from garlic, and these microorganisms may be Lactococcus sp. Or Leuconostoc sp. .

Fermented beverages based on pears produced by the manufacturing method of the present invention exhibit the sensory properties of pear flavors added to the taste characteristics obtained from conventional Dongchimi, thus maximizing the use of pears to maximize the consumption of pears. It can be promoted and contribute to increasing farm income.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Fermented Beverages Based on Pears

Fermented beverages based on cultivation and pear juice were prepared by applying the traditional method of preparing Dongchimi.

Example 1-1 Preparation of Fermented Beverage Based on Cultivation

The literature review of Dongchimi, one of the traditional vegetable and vegetable lactic acid bacteria fermentation foods, examined the fermentation conditions, and the ratio of cultivation and brine was 1: 1.5 (v / v), and the salt concentration was 2.4% (w / v). , Garlic and ginger were added to 0.5% by weight and 0.3% by weight with respect to the weight of the embryo, respectively, and then fermented while stored at 10 ℃. The pH and sugar content were measured over time, and after 7 days, the number of lactic acid bacteria contained in the fermented beverage was measured (see Table 1).

PH and Organic Matter Changes According to Fermentation Time Fermentation time (days) pH Sugar content ( ^o Bx) 0 5.0 3.3 One 5.3 3.5 3 5.4 3.8 5 3.9 3.6 7 3.7 3.8

As shown in Table 1, the pH up to 3 days of storage did not show a significant change from 5.0 to 5.4, but significantly decreased to 3.9 on the 5th day of storage, and showed no significant difference to 3.7 until 7 days of storage. In terms of sugar content, the tendency to increase was slightly increased from 3.3 ^o Bx to 3.8 ^o Bx at 7 days of storage. This increase in sugar was determined to be due to the higher content of sugars eluted from the pear than the sugar consumption by lactic acid bacteria.

The number of lactic acid bacteria in the fermentation broth fermented after 7 days of storage was 2.9 × 10 ⁸ CFU / ml.

As a result, when the radish was replaced with pear and fermented by traditional Dongchimi fermentation method, it was confirmed that fermentation of lactic acid bacteria similar to that of Dongchimi production occurred. However, although it exhibits a taste similar to that of Dongchimi, the salt concentration is high, the salty taste is very strong, and the flavor of garlic and ginger is also somewhat strong, so it was judged to be somewhat problematic to drink.

Example 1-2 Preparation of Fermented Beverages Based on Pear Juice

Fermented beverage was prepared using pear juice instead of cultivation. That is, 1.5g of salt, 0.5g of garlic and 0.3g of ginger were added per 100ml of pear juice, and fermented with storage at 10 ° C. for 7 days. The pH and the content of organic matter were measured over time, and 7 days passed. After that, the number of lactic acid bacteria contained in the fermented beverage was measured (see Table 2).

PH and Organic Matter Changes According to Fermentation Time Fermentation time (days) pH Sugar content ( ^o Bx) 0 4.8 12.2 One 4.9 12.3 3 4.8 12.3 5 4.1 11.9 7 3.8 11.8

As shown in Table 2, the pH shows a similar tendency to the lactic acid bacteria fermentation using pear flesh, reduced to 3.8 after 7 days of storage at the initial 4.8, the sugar content is slightly lower from 11.8 ^o Bx after 7 days of storage from the initial 12.2 ^o Bx The tendency was to lose. These results were judged to be due to the loss of sugar by microbial fermentation, whereas no sugar elution from pear flesh occurred in the case of pear juice.

In addition, the number of lactic acid bacteria after 7 days of storage was 2.5 × 10 ¹⁰ CFU / ㎖ level was slightly higher than when using pear flesh.

In the case of sensory quality, the flavor similar to that of Dongchimi fermentation is generated, but the salty taste of salt is very strong like the pear flesh is used, and it is already felt in addition to the smell of garlic and ginger. Since it appeared somewhat high, it was judged to be somewhat unreasonable to use as a drink.

In view of the above results, the fermentation of lactobacillus was considered to proceed smoothly, as can be seen from the lowering of pH due to the growth of lactic acid bacteria when fermentation of pears by the traditional method of producing dongchimi. It is necessary to study for reducing salty taste and reducing strong flavor by garlic and ginger.

Example 2 Establishment of Fermentation Conditions for Fermented Beverages Mainly Made from Pear

Example 2-1 : Determination of Salt Addition Amount

As shown in Example 1, to reduce the salty taste pointed out as the sensory biggest problem, pear flesh and salt water with different concentrations of 0, 0.5, 1.0, 1.5, 2.0% (w / v) 1 After mixing at a ratio of 1.5, garlic and ginger were added at 0.5 wt% and 0.3 wt%, respectively, based on the weight of the pear meat, and the pH change during fermentation at 7 ° C. for 7 days was measured (see FIG. One). 1 is a graph showing the pH change of the fermented beverage according to the amount of salt added. As shown in Figure 1, the initial pH was 6.3 when the salt concentration of the brine added to the pear flesh was fermented, but, based on 7 days after storage, the pH of the treatment group with a salt concentration of 0% is 3.56, The pHs of the treatments with salt concentrations of 0.5, 1.0, 1.5, and 2.0% (w / v) were 3.2, 3.3, 3.3, and 3.2, respectively, showing a slightly lower pH compared to the treatments without added salt. However, at the salt concentration of 0.5 to 2.0% (w / v) level, it was judged that there is little difference in the rate of pH decrease with the increase of the amount of added salt.

Example 2-2 : Determination of Ginger Addition

Add ginger to 0, 0.1, 0.2 and 0.3% by weight with respect to the weight of the flesh, add 2.0% (w / v) brine and 0.5% by weight of garlic, equal to 1.5 times the weight of the flesh. Afterwards, the pH change was measured while storing at 10 ° C. for 7 days (see FIG. 2). 2 is a graph showing the pH change of the fermented beverage according to the amount of ginger added. As shown in Figure 2, when the fermentation by varying the amount of ginger added on the basis of the pear flesh, the initial pH was 6.1, after 7 days of storage, the pH of the treated group 0% by weight of ginger was 3.3 and added ginger The 0.1, 0.2 and 0.3% by weight of the treated groups also showed a pH of about 3.3 and did not show a significant difference from the ginger-free group. Therefore, it was judged that ginger did not have a significant effect on fermentation of fermented lactic acid bacteria, and therefore, the appropriate addition amount was considered to be 0.1 wt% or less in consideration of the sensory quality characteristics of fermented lactic acid bacteria.

Example 2-3 : Determination of Garlic Addition

Garlic is added differently to 0, 0.1, 0.3 and 0.5% by weight with respect to the weight of the broiler, and 0.2% (w / v) brine and 0.1% by weight of ginger corresponding to 1.5 times of the broiler volume are added, and then 10 The pH change was measured while storing at 占 폚 for 7 days (see Figure 3). Figure 3 is a graph showing the pH change of the fermented beverage according to the amount of garlic added. As shown in Figure 3, when the fermentation by varying the amount of garlic added based on the pear flesh, the initial pH was 6.0, after 7 days of storage, the pH of the garlic added amount of 0% by weight was 4.6, while the garlic added amount The pH of the treatment groups of 0.1, 0.2 and 0.3% by weight showed a slightly large difference between 3.29 and 3.34. However, the difference according to the amount of garlic was not determined at 0.1 to 0.3% by weight.

That is, it was found that garlic had an important effect on fermentation of pear lactic acid bacteria, and it was determined that the proper addition amount should be minimized to 0.1 to 0.3% by weight in consideration of the sensory quality characteristics of fermented lactic acid bacteria.

Example 2-4 : Determination of Sugar

In order to examine the effect of sugar content on the production of fermented beverages using pears, the sugar content of pear juice was varied by 12, 15 and 20 ^o Bx, and 0.5 wt% garlic slices were added to the pear juice weight. The pH change was measured while storing at 10 ° C. for 7 days (see Table 3).

PH change according to sugar Save time (days) 12 ^o Bx 15 ^o Bx 20 ^o Bx 0 5.0 4.9 4.8 One 5.1 4.9 4.9 3 4.5 4.7 4.9 5 4.1 4.1 4.3 7 3.9 4.0 4.0

As shown in Table 3, in the case of pear juice whose sugar content was adjusted to 12 ^o Bx, which is almost similar to the original sugar of pear juice, pH was lowered by fermentation to 3.9 after 7 days of fermentation at an initial pH of 5.0. Even when adjusted to 15 ^o Bx, it was judged that fermentation proceeded to 4.0 after the fermentation of 4.9 to 7 days. However, when the sugar content was adjusted to 20 ^o Bx, it was found that the rate of pH lowering was very slow. Therefore, the increase in sugar content was judged to delay the fermentation rate of pear lactic acid bacteria.

In addition, as a result of examining the organoleptic properties, when the excess sugar was added, the fermentation odor similar to that produced in long-term storage of the pear appeared, and the color of the fermentation broth was increased due to browning phenomenon.

Therefore, the increase in sugar has an effect of delaying the fermentation of lactic acid bacteria of the pear, and it was judged that the sensory effect also has a bad effect such as color change, already, off-flavor.

Example 2-5 Effect of Enzyme Treatment on Fermentation of Pear Juice

When fermenting lactic acid bacteria using pear juice, turbidity and increased precipitation formation during storage may be a big problem. Therefore, in order to improve turbidity, the pear juice was treated with pectin and a cytolytic enzyme cytolase at 55 ^o C for 3 hours, and then heated to inactivate the enzyme, followed by centrifugation. Garlic slices were added to, and pH change was measured while storing at 10 ° C. for 7 days (see FIG. 4). Figure 4 is a graph showing the pH change of the fermented beverage according to the cytosolase treatment. As shown in FIG. 4, the pH tended to be slightly lowered to 4.0 after 7 days of storage at the initial 4.8, but was maintained at a level slightly higher than that of 3.7 to 3.9, which is normal pH during lactic acid fermentation.

However, the effect of reducing turbidity and sedimentation, which was initially expected, was not so great, showing a result almost similar to that of lactic acid bacteria fermentation.

Example 2-6 : Effect of Fermentation Temperature in Fermentation of Pear Juice

In order to examine the effect of fermentation temperature on the fermentation of lactic acid bacteria of pears, 0.5% and 0.05% garlic flakes were added to the pear flesh and 1.5% weight of water and pear juice, respectively, 4, 10 and 20 The pH change and fermentation pattern were measured during 7 days storage. As a result, in both cases using pear flesh and pear juice, the fermentation proceeded well at 10 ° C. after 7 days of storage, whereas at 4 ° C., the pH did not change even after 7 days of storage. Severe rot occurred after 3 days of storage, and no further fermentation test was conducted. Therefore, the optimum fermentation temperature was determined to be around 10 ℃.

Example 3 Characterization of Fermented Beverages Based on Pear

Example 3-1 : Comparison of characteristics of fermented beverages based on cultivation and pear juice

Fermented beverages were prepared by applying the fermentation conditions established in Example 2, and fermented with pears and pear juices, respectively, for 7 days, and the physicochemical properties such as pH, sugar, acidity, turbidity, and color of the prepared fermented beverages. And microbial numbers of lactic acid bacteria, yeast and fungi were compared (see Table 4).

Comparison of Characteristics of Fermented Beverages characteristic Fermented beverage Pear Juice Fermented Beverage pH 3.8 4.0 Sugar content ( ^o Bx) 3.6 10.1 Acidity (mg / 100ml of lactic acid) 47.0 74.5 Turbidity (absorbance at 600 nm) 1.43 1.87 Chromaticity Lab 56.041.807.08 37.833.4611.68 The number of lactic acid bacteria per ml 1.7 x 10 ¹⁴ 3.4 x 10 ¹² Number of yeasts and molds per ml 1.5 x 10 ³ 1.5 x 10 ⁴

As shown in Table 4, it was found that the pH is higher and the number of lactic acid bacteria is less when the pear juice is used than the pear juice, which indicates that the lactic acid bacteria fermentation proceeds more effectively when the pear juice is used rather than the pear juice. In addition, when pear juice was used rather than cultivation, it showed higher sugar and acidity, which was presumed to be due to the higher initial sugar and acidity of pear juice than cultivation. Finally, when pear juice was used rather than cultivation, the turbidity was high, the redness and yellowness were high, and the number of yeasts and molds was high.

In addition, in the sensory characteristics, when the pear juice was used rather than cultivation, fine odor, etc. occurred, and the color also tended to change somewhat.

In summary, in the case of fermentation using pear juice, yeast fermentation other than lactic acid bacteria was also partially progressed, and browning phenomenon due to high sugar content was also observed. Therefore, fermentation of lactic acid bacteria was also better in the case of using pear flesh than in the case of using pear juice, and then it was judged that the sensory characteristics were also excellent.

Example 3-2 : Comparison of Characteristics of Fermented Beverages According to Juice Extraction Method

When only fermentation broth was taken through filtration during fermentation of lactic acid bacteria using pear flesh, a large amount of pears and fermentation broth contained in pears were discarded. To secure this, the characteristics of fermented beverages prepared by simple filtration and those of fermented beverages prepared using filtration and juicer were compared (see Table 5).

Comparison of Characteristics of Fermented Beverages by Juice Extract characteristic Simple Filtration Filtration and Juice pH 3.8 3.7 Sugar content ( ^o Bx) 3.2 4.1 Acidity (mg / 100ml of lactic acid) 47.0 50.8 Turbidity (absorbance at 600 nm) 1.43 1.52 Chromaticity Lab 56.041.807.08 55.142.008.58 The number of lactic acid bacteria per ml 1.7 x 10 ¹⁴ 3.7 x 10 ¹⁴ Number of yeasts and molds per ml 1.5 x 10 ³ 1.3 x 10 ³

As shown in Table 5, the two fermented beverages did not show a significant difference in the characteristics of pH, acidity, color, etc., but in the case of the number of sugars, turbidity, lactic acid bacteria and yeast, the case of filtration and juicer than simple filtration Increased somewhat.

In the sensory characteristics, the beverage produced using the juicer tended to have a slightly sweeter taste and a slightly stronger garlic aroma due to the increase in sugar content, but it was pointed out that the precipitation formation was slightly increased during the storage period.

Thus, the overall sensory quality was judged to be better for beverages prepared using the filtrate.

Example 3-3 : Comparison of Characteristics of Fermented Beverages According to Garlic Addition

As shown in Example 2-3, since the amount of garlic was an important condition during fermentation, the characteristics of each fermented beverage prepared in Example 2-3 were compared (see Table 6).

Comparison of Characteristics of Fermented Beverages According to Garlic Content Garlic content (% by weight) Sugar content ( ^o Bx) Acidity (mg / 100ml of lactic acid) Turbidity (absorbance at 600 nm) Number of Lactic Acid Bacteria (CFU / mL) 0.0 4.6 9.7 0.435 - 0.1 5.2 28.3 0.547 2.3 x 10 ¹⁰ 0.3 5.4 45.8 0.604 1.0 x 10 ¹⁰ 0.5 5.4 44.4 0.623 6.5 x 10 ¹¹

As shown in Table 6, the addition of garlic was found to increase the number of sugars, acidity, turbidity and lactic acid bacteria, it was estimated that garlic is the main source of lactic acid bacteria during fermentation of pear lactic acid bacteria.

Example 3-4 Identification of Fermented Strains Derived from Garlic

The previously prepared fermented beverages and garlic juices were plated on a flat medium containing MRS medium (Sigma Chem. Co., USA), and 10 colonies were selected from the colonies produced by considering morphological differences, and then, respectively. Strains were cultured in a plate medium containing different MRS medium, and each colony-forming strain was identified using a Bio-log system. As a result, it was found that the strain carrying out the fermentation beverage of the present invention is Lactococcus sp. Microorganisms or Leuconostoc sp. Microorganisms derived from garlic.

As described and demonstrated in detail in the above, the present invention provides a method for fermenting pears by applying the method of preparing the Dongchimi and fermented beverages based on the pears produced using the same. Fermented beverage production method mainly based on the pear of the present invention is from 1 to 2 times the volume of 0.5 to 2.0% (w / v) brine and the final mixture weight of pear juice or pear juice, pear juice or pear juice and the final mixture weight a process of mixing garlic of% (w / w), a process of fermenting the electric mixture under a temperature condition of 5 to 15 ° C. for 5 to 10 days, and filtering the electric fermentation product to obtain a liquid component and sterilizing do. According to the present invention, a new fermented beverage can be developed in which the taste of pears is added to the taste characteristics of the conventional Dongchimi, thereby maximizing the use of pears to promote the consumption of pears and contribute to the increase of farm household income. .

Claims (3)

(i) mixing 1 to 2 volumes of 0.5 to 2.0% (w / v) brine and 0.1 to 0.3% (w / w) garlic to the weight of the final mixture fair; (ii) fermenting the mixture for 5 to 10 days under temperature conditions of 5 to 15 ° C; And, (iii) A method for producing a fermented beverage based on pears, the method comprising filtration of the fermented product to obtain a liquid component and sterilization. The method of claim 1, Fermentation is carried out by Lactococcus sp. Microorganisms or Leuconostoc sp. Microorganisms derived from garlic Method for producing fermented beverages based on pears. A fermented beverage based on pears produced by the method of claim 1.