KR20040085295A - Process for preparation fermentational beverage of Rubus coreanus Miq. using lactic acid bacteria - Google Patents
Process for preparation fermentational beverage of Rubus coreanus Miq. using lactic acid bacteria Download PDFInfo
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- KR20040085295A KR20040085295A KR1020030019937A KR20030019937A KR20040085295A KR 20040085295 A KR20040085295 A KR 20040085295A KR 1020030019937 A KR1020030019937 A KR 1020030019937A KR 20030019937 A KR20030019937 A KR 20030019937A KR 20040085295 A KR20040085295 A KR 20040085295A
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- bokbunja
- lactic acid
- fermentation
- acid bacteria
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 241000894006 Bacteria Species 0.000 title claims abstract description 48
- 239000004310 lactic acid Substances 0.000 title claims abstract description 44
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims description 15
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241001618264 Rubus coreanus Species 0.000 title abstract description 8
- 235000013361 beverage Nutrition 0.000 title description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 72
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- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims abstract description 15
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
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- 108010062877 Bacteriocins Proteins 0.000 description 1
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Classifications
-
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 유산균을 이용한 복분자 발효음료의 제조방법에 관한 것으로, 보다 구체적으로 (a) 복분자 과육 농축액을 제조한 다음 희석하는 단계; (b) 상기 (a) 단계의 희석액에 당을 첨가한 후 pH를 조절하는 단계; (c) 상기 (b) 단계의 희석액을 살균하는 단계; 및 (d) 상기 (c) 단계의 살균액에 유산균을 접종하여 발효시키는 것을 특징으로 하는 복분자 발효음료의 제조방법에 관한 것이다.The present invention relates to a method for producing a bokbunja fermented beverage using lactic acid bacteria, more specifically (a) preparing and then diluting the bokbunja flesh concentrate; (b) adjusting the pH after adding sugar to the dilution of step (a); (c) sterilizing the dilution of step (b); And (d) relates to a method for producing a bokbunja fermented beverage characterized in that the fermentation by inoculating the lactic acid bacteria in the sterilizing solution of step (c).
복분자(Rubus coreanusMiq.)는 장미과(Rosaceae)에 속하는 낙엽 활엽성 관목으로 중국이 원산지이며 분포는 우리나라 제주도 및 남부지방, 중부지방과 일본, 미국, 유럽 등의 해발 50∼1,000m 지역의 산기슭 양지에서 자생한다. 복분자는 5∼6월에 연한 홍색의 꽃이 피고, 7∼8월에 열매가 성숙되며, 핵과는 둥글고 붉은색으로 익지만 나중에는 흑색으로 완숙된다. 복분자와 유사한 산딸기와 멍석딸기는 완숙시 빨갛게 익어 복분자와는 구별되고 있다.Bokbunja ( Rubus coreanus Miq.) Is a deciduous broad-leaved shrub belonging to the Rosaceae family and is native to China, and its distribution is in the foothills of 50-1,000m above sea level in Jeju, South, Central, Japan, USA, and Europe. Grow wild in. Bokbunja are light reddish flowers in May-June, ripening in July-August, and round and red ripen in the nucleus, but later ripened in black. Raspberries and dumbberries, similar to bokbunja, ripen red to distinguish them from bokbunja.
한방에서는 복분자의 덜 익은 열매, 즉 미성숙 과실을 사용한다. 복분자의 약리 효과로는 피로로 인한 간 손상을 보호하여 눈을 밝게 할 뿐만 아니라 이뇨제의 효능이 있고, 양기, 신기 부족으로 인한 유정, 정액부족, 발기부전 및 성기능을 높이고 속을 덥게 하며, 기운을 세게 하고, 발모를 촉진함과 동시에 머리가 희게 세는 것을 방지한다고 알려져 있다. 그 사용법으로는 미숙과를 물에 넣고 달여서 복용하거나 술에 담가 복용하는 것으로 알려져 있다.Herbal medicine uses unripe fruits, immature fruits of Bokbun. Bokbunja's pharmacological effects not only brighten the eyes by protecting the liver damage caused by fatigue, but also have the effect of diuretics, increase the oiliness, semen deficiency, erectile dysfunction and sexual function due to lack of energy, weakness, sexual function and warm up the skin. It is known to harden, promote hair growth, and prevent whitening of the head. Its usage is known to be taken in a decoction of water and put it in water or soaked in alcohol.
원산지로 알려진 중국에서는 일반적으로 루부스(Rubus) 속 식물의 약 20여종의 미성숙 과실을 증기로 쪄서 햇볕에 말린 것을 복분자라고 정의하여 강장제 등과 같은 약용으로 쓰이고 있으며, 우리나라는 루부스 코레아누스(Rubus coreanusMiq.)를 약용과 술에 사용하고 있다. 유럽과 미국 등에서도 루부스(Rubus) 속 식물의 열매를 나무딸기류(raspberry)로 통칭하며 이 속에 속하는 식물은 400여종 이상이나 된다. 국제식품 규격으로 복분자와 유사한 "나무딸기(raspberry) 통조림"에 관한 CODEX 규격에 따르면, 제품 원료의 정의를 루부스(Rubus) 속의 열매 특성에 적합하고 변종의 형태로 나무딸기의 적절한 품종은 모두 사용될 수 있다고 정해져 있다(CODEX STAN. 60-1981).In China, known as origin, it is commonly known asRubusAbout 20 kinds of immature fruits of the genus plants are steamed and dried in the sun as bokbunja and used for medicinal purposes such as tonics.Rubus coreanusMiq.) Is used in medicine and alcohol. In Europe and the United States, Rubus (Rubus) The fruit of the genus plant is collectively called raspberry, and there are over 400 kinds of plants in the genus. According to the CODEX standard for "Canned raspberry," which is similar to Bokbun as an international food standard, the definition of product raw materials isRubus) It is determined that all suitable varieties of raspberries in the form of varieties suitable for the fruit characteristics of the genus can be used (CODEX STAN. 60-1981).
복분자에 대한 연구로는 우리나라의 경우 복분자 딸기, 줄기, 잎의 페놀성 화합물 및 탄닌 화합물에 대한 몇 편의 연구가 이루어져 있을 뿐이며, 술을 제외하면 가공제품 개발에 관한 기술적 연구는 국내에서 전혀 이루어지지 않고 있다. 대한민국 공개특허 제2002-60529호에는 복분자 리큐르 및 그 제조방법이 개시되어 있으며, 대한민국 공개특허 제2002-44267호에는 복분자 추출물을 포함하는 미백 치료용 화장품 조성물이 개시되어 있다. 또한, 대한민국 공개특허 제2002-6326호에는 복분자 발효주의 제조방법이 개시되어 있으며, 대한민국특허 제1998-164004호에는 복분자를 포함하는 항노화 작용을 갖는 건강식품 조성물이 개시된 바 있다. 그러나, 현재까지 복분자를 이용한 유산균 발효음료 및 그 제조방법은 개시된 바 없다. 또한, 상기 선행기술들은 주로 최종 제품에 복분자 딸기 또는 그 추출물을 첨가하는 방법을 사용한 것으로, 복분자 자체를 이용하여 기능성 식품을 제조한 예는 없다.In Korea, only a few studies have been conducted on phenolic compounds and tannin compounds of bokbunja berries, stems and leaves. Except for alcohol, there is no technical research on the development of processed products. have. Korean Unexamined Patent Publication No. 2002-60529 discloses a bokbunja liqueur and a manufacturing method thereof, and Korean Unexamined Patent Application Publication No. 2002-44267 discloses a cosmetic composition for whitening treatment comprising a bokbunja extract. In addition, Korean Patent Application Publication No. 2002-6326 discloses a method for producing bokbunja fermented wine, and Korean Patent No. 1998-164004 discloses a health food composition having an anti-aging action including bokbunja. However, until now, the lactic acid bacteria fermented beverage using bokbunja and its manufacturing method have not been disclosed. In addition, the prior art mainly used the method of adding the bokbunja strawberry or its extract to the final product, there is no example of manufacturing a functional food using the bokbunja itself.
한편, 유산균은 유산발효를 하여 식품의 부패를 방지하고 박테리오신과 같은 항균물질을 분비하여 식중독균을 억제하며 사람의 장내 pH를 낮추어 장내 부패세균의 증식을 억제하는 등의 효과를 가지는 미생물이다. 그러나 종래의 유산균 제품들은 우유를 주재료로 하여 발효시킨 제품으로 우유에 존재하는 유당을 잘 소화시키지 못하는 우리나라 사람들에게는 완전히 분해되지 않은 유당 때문에 이상적인 식품이라고 볼 수 없다.On the other hand, lactic acid bacteria are lactic acid fermentation to prevent the decay of food, and to secrete antibacterial substances such as bacteriocin to suppress food poisoning bacteria, and lower the intestinal pH of humans to suppress the growth of intestinal decay bacteria. However, conventional lactic acid bacteria products are products fermented with milk as a main ingredient, which is not an ideal food because of lactose that is not completely decomposed to Korean people who cannot digest the lactose present in milk well.
이에 본 발명자들은 복분자를 이용한 가공식품을 연구하던 중 복분자의 과육 농축액에 유산균을 접종하여 발효시켜 항산화 효과 및 항균 효과가 우수한 복분자 발효음료를 제조함으로써 본 발명을 완성하였다.Accordingly, the present inventors completed the present invention by preparing fermented beverages having excellent antioxidant and antibacterial effects by inoculating and fermenting lactic acid bacteria into the pulp concentrate of bokbunja while studying processed foods using bokbunja.
따라서, 본 발명의 목적은 복분자 과육의 농축액에 유산균을 접종하여 발효하는 것을 특징으로 하는 발효음료를 제공하는 것이다.Accordingly, an object of the present invention is to provide a fermented beverage characterized in that the fermentation by inoculating lactic acid bacteria in the concentrate of bokbunja pulp.
도 1은 본 발명에 따른 복분자 발효음료의 제조시 올리고당의 첨가량에 따른 발효액의 산도 및 pH의 변화를 나타낸 그래프이다.1 is a graph showing the acidity and pH change of the fermentation broth according to the addition amount of oligosaccharide in the preparation of bokbunja fermented beverage according to the present invention.
도 2a는 본 발명에 따른 복분자 발효음료의 제조시 발효온도에 따른 발효액의 산도 변화를 나타낸 그래프이다.Figure 2a is a graph showing the acidity change of the fermentation broth according to the fermentation temperature during the manufacture of bokbunja fermentation beverage according to the present invention.
도 2b는 본 발명에 따른 복분자 발효음료의 제조시 발효온도에 따른 발효액의 pH 변화를 나타낸 그래프이다.Figure 2b is a graph showing the pH change of the fermentation broth according to the fermentation temperature during the manufacture of bokbunja fermentation beverage according to the present invention.
도 3a는 본 발명에 따른 복분자 발효음료의 제조시 스타터의 종류에 따른 발효액의 산도 변화를 나타낸 그래프이다(AT: 락토바실러스 애시도필러스와 스트렙토코커스 써모필러스, LT: 락토바실러스 락티스와 스트렙토코커스 써모필러스, CT: 락토바실러스 카세이와 스트렙토코커스 써모필러스, AL: 락토바실러스 애시도필러스와 락토바실러스 락티스, AC: 락토바실러스 애시도필러스와 락토바실러스 카세이, CL: 락토바실러스 카세이와 락토바실러스 락티스).Figure 3a is a graph showing the acidity change of the fermentation broth according to the type of starter during the manufacture of bokbunja fermented beverage according to the present invention (AT: Lactobacillus ashdophyllus and Streptococcus thermophilus, LT: Lactobacillus lactis and Streptococcus Thermophilus, CT: Lactobacillus casei and Streptococcus thermophilus, AL: Lactobacillus ashdophyllus and Lactobacillus lactis, AC: Lactobacillus ashdophyllus and Lactobacillus casei, CL: Lactobacillus casei and Lactobacillus lactose Tees).
도 3b는 본 발명에 따른 복분자 발효음료의 제조시 스타터의 종류에 따른 발효액의 pH 변화를 나타낸 그래프이다(AT: 락토바실러스 애시도필러스와 스트렙토코커스 써모필러스, LT: 락토바실러스 락티스와 스트렙토코커스 써모필러스, CT: 락토바실러스 카세이와 스트렙토코커스 써모필러스, AL: 락토바실러스 애시도필러스와 락토바실러스 락티스, AC: 락토바실러스 애시도필러스와 락토바실러스 카세이, CL: 락토바실러스 카세이와 락토바실러스 락티스).Figure 3b is a graph showing the pH change of the fermentation broth according to the type of starter in the manufacture of bokbunja fermented beverage according to the present invention (AT: Lactobacillus ashdophyllus and Streptococcus thermophilus, LT: Lactobacillus lactis and Streptococcus Thermophilus, CT: Lactobacillus casei and Streptococcus thermophilus, AL: Lactobacillus ashdophyllus and Lactobacillus lactis, AC: Lactobacillus ashdophyllus and Lactobacillus casei, CL: Lactobacillus casei and Lactobacillus lactose Tees).
상기와 같은 목적을 달성하기 위하여, 본 발명은 복분자 과육 농축액에 유산균을 접종하여 발효하는 것을 특징으로 하는 복분자 발효음료의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing a bokbunja fermented beverage characterized in that the fermentation by inoculating lactic acid bacteria in the bokbunja pulp concentrate.
보다 구체적으로, 본 발명은 (a) 복분자 과육 농축액을 제조하고 이를 희석하는 단계; (b) 상기 (a) 단계의 희석액에 당을 첨가한 후 pH를 조절하는 단계; (c) 상기 (b) 단계의 희석액을 살균하는 단계; 및 (d) 상기 (c) 단계의 살균액에 유산균을 접종하여 발효시키는 단계를 포함하는 복분자 발효음료의 제조방법을 제공한다.More specifically, the present invention comprises the steps of (a) preparing and diluting the bokbunja pulp concentrate; (b) adjusting the pH after adding sugar to the dilution of step (a); (c) sterilizing the dilution of step (b); And (d) provides a method for producing a bokbunja fermented beverage comprising the step of inoculating and fermenting the lactic acid bacteria in the sterilizing solution of step (c).
이하 본 발명의 복분자 발효음료 제조방법을 단계별로 상세하게 설명하면 다음과 같다.Hereinafter will be described in detail step by step the manufacturing method of bokbunja fermented beverage of the present invention.
제1단계: 복분자 과육 농축액의 제조 및 희석Step 1: Preparation and Dilution of Bokbunja Pulp Concentrate
본 발명에 따른 복분자 과육은 복분자 열매의 과육을 말한다. 본 발명에서 사용된 복분자는 루부스(Rubus) 속 식물 또는 나무딸기류로 통칭되는 식물을 모두 사용할 수 있다. 특히, 바람직하게는 루부스 코레아누스(Rubus coreanusMiq.)를 사용할 수 있다.Bokbunja pulp according to the present invention refers to the pulp of bokbunja fruit. Bokbunja used in the present invention can be used for all plants commonly referred to as Rubus ( Rubus ) plants or raspberries. In particular, it is preferable to use Rubus coreanus Miq.
복분자 과육 농축액은 공지된 방법을 사용하여 세척, 파쇄, 압착 및 농축단계를 거쳐 제조할 수 있다. 복분자 열매를 세척하고 파쇄기로 파쇄한 다음 파쇄한 과육을 압착하여 과즙을 수득한다. 상기 과즙을 통상적인 방법에 따라 여과한 다음 농축기를 이용하여 당도가 50∼70° Brix가 되도록 농축한다. 바람직하게는 당도가 약 65°Brix가 되도록 농축한다.Bokbunja pulp concentrate can be prepared by washing, crushing, pressing and concentrating using known methods. The bokbunja fruits are washed, crushed with a crusher, and the crushed flesh is squeezed to obtain a juice. The juice is filtered according to a conventional method, and then concentrated using a concentrator to have a sugar content of 50 to 70 ° Brix. Preferably, the sugar concentration is concentrated to about 65 ° Brix.
상기와 같은 방법으로 제조된 복분자 과육의 농축액의 당도는 매우 높기 때문에 유산균의 증식과 발효에 적절하지 않다. 따라서 유산균의 증식과 발효능을 증가시키고 관능성을 높이기 위하여 농축액을 2배 또는 그 이상으로 희석하여 발효 원료로 사용한다.The sugar content of the concentrate of the bokbunja pulp prepared by the above method is very high and is not suitable for the growth and fermentation of lactic acid bacteria. Therefore, in order to increase the proliferation and fermentation ability of lactic acid bacteria and increase the functionality, the concentrate is diluted twice or more and used as a fermentation raw material.
제2단계: 당의 첨가와 pH 조정Step 2: Add Sugar and Adjust pH
유산균의 증식과 정장작용을 위하여 복분자 과육 농축액의 희석액에 당을 첨가한다. 이때 사용할 수 있는 당의 종류로는 이에 한정되지는 않으나, 올리고당, 유당, 포도당, 과당 및 설탕 중에서 선택된 어느 하나를 사용할 수 있다. 바람직하게는 올리고당을 사용한다. 상기 당은 복분자 과육 농축액에 대해 1∼5중량%를 첨가한다. 바람직하게는 1중량% 첨가한다. 또한, 복분자 과육 농축액은 pH가 3.5 이하로 낮은 편이기 때문에 유산균의 증식이 잘 이루어지지 않는다. 따라서 유산균의 증식과 발효능을 높이기 위하여 인산염을 첨가하여 pH를 4.0으로 조정한다.Sugar is added to the dilutions of the bokbunja pulp concentrate for the growth and growth of lactic acid bacteria. At this time, the type of sugar that can be used is not limited thereto, and any one selected from oligosaccharide, lactose, glucose, fructose and sugar can be used. Preferably oligosaccharides are used. The sugar is added 1 to 5% by weight based on the bokbunja pulp concentrate. Preferably 1 weight% is added. In addition, the bokbunja pulp concentrate is less than the pH of 3.5 or less because of the proliferation of lactic acid bacteria. Therefore, the pH is adjusted to 4.0 by adding phosphate to increase the growth and fermentation capacity of lactic acid bacteria.
제3단계: 살균Step 3: Sterilize
복분자 과육의 농축액에는 세균과 효모 등이 존재하여 유산 발효를 저해하며 제품의 품질을 저하시키는 요인으로 작용하므로 살균과정이 필요하다. 살균 방법으로는 63∼65℃에서 30분간 살균하는 저온장시간살균법(Low temperature long time, LTLT), 72∼75℃에서 15∼30초간 살균하는 고온단시간살균법(High temperature short time, HTST) 및 120∼150℃에서 1∼3초간 살균하는 초고온순간살균법(Ultra high temperature, UHT)이 있으나, 원료의 영양성분의 파괴를 최소화하면서 오염세균을 살균시키기 위하여 고온단시간살균법에 의해 75℃에서 30초간 가열살균을 실시하는 것이 바람직하다.Bacterium pulp concentrates contain bacteria and yeast, which inhibits lactic fermentation and reduces the quality of products. Sterilization methods include low temperature long time (LTLT) for 30 minutes at 63-65 ° C., high temperature short time (HTST) for 15-30 seconds at 72-75 ° C., and Ultra high temperature (UHT) sterilization for 1 to 3 seconds at 120-150 ℃, In order to sterilize the contaminating bacteria while minimizing the destruction of the nutrients of the raw materials, heat sterilization at 75 ° C. for 30 seconds is preferable.
제4단계: 유산균 스타터의 접종 및 발효Step 4: Inoculation and Fermentation of Lactobacillus Starters
복분자 과육 농축액의 희석액 발효에는 공시 유산균 균주를 사용할 수 있다. 공시 유산균 균주로는 락토바실러스 애시도필러스(Lactobacillus acidophilusKCCM 32820), 락토바실러스 카세이(Lactobacillus caseiKCCM 12452), 락토바실러스 락티스(Lactobacillus lactissubsp.lactisKCCM 40104) 및 스트렙토코커스 써모필러스(Streptococcus thermophilusKCCM 40430) 등이 있다. 상기 균주를 단독 사용하거나 둘 이상 혼합한 스타터로 사용할 수 있다. 바람직하게는, 스트렙토코커스 써모필러스와 락토바실러스 애시도필러스를 혼합하여 사용한다. 접종균의 수는 단독 균주일 경우에는 107CFU/ml으로 조절하고 혼합스타터의 경우에는 사용한 균의 총 수가 107CFU/ml 이 되도록 일정 비율로 혼합하여 사용한다. 발효는 적당히 희석한 복분자 과육의 농축액에 상기 균수가 되도록 유산균을 접종하고 유산균의 증식과 발효능이 가장 좋은 온도인 35∼37℃에서 3일간 수행한다.In the dilution fermentation of bokbunja pulp concentrate can be used a lactic acid bacteria strain. As the disclosed lactic acid bacteria strain Lactobacillus ashdophyllus(Lactobacillus acidophilusKCCM 32820), Lactobacillus casei (Lactobacillus caseiKCCM 12452), Lactobacillus lactis (Lactobacillus lactissubsp.lactisKCCM 40104) and Streptococcus thermophilus (Streptococcus thermophilusKCCM 40430). The strain may be used alone or as a starter mixed with two or more. Preferably, Streptococcus thermophilus and Lactobacillus ashidophilus are used in combination. The number of inoculum bacteria is 107Adjust to CFU / ml and use a mixed starter for a total of 107The mixture is mixed at a constant ratio to be CFU / ml. The fermentation is inoculated with lactic acid bacteria so as to increase the number of bacteria in a concentrated dilution of bokbunja pulp.
상기와 같은 방법으로 발효가 완료되면 불용성 고형물을 제거하여 최종제품의 품질을 향상시키기 위해 여과지나 여과포로 여과를 실시하는 단계를 추가로 포함할 수 있다.When the fermentation is completed in the same manner as described above may further comprise the step of performing filtration with filter paper or filter cloth to remove the insoluble solids to improve the quality of the final product.
또한, 제조한 발효액은 목적에 따라 유산균이 존재하는 발효음료로 직접 제품화하거나 발효액 내에 존재하는 미생물들을 제거하여 저장성을 부여한 제품으로 생산할 수 있다. 바람직하게는, 제품에 저장성을 부여하기 위해서는 0.45㎛의 공경을 지니는 미세여과막을 사용하여 여과한다. 상기와 같은 방법으로 미세여과를 수행한 경우에 본 발명의 복분자 발효음료는 미생물이 완전히 제균되어 3주간 저장시에도 pH 및 산도가 변화하지 않아 저장성이 우수함을 확인할 수 있었다(실험예 5 참조).In addition, the prepared fermentation broth may be directly produced into a fermentation beverage in which lactic acid bacteria are present, or may be produced as a product having a shelf life by removing microorganisms present in the fermentation broth. Preferably, in order to impart a shelf life to the product, it is filtered using a microfiltration membrane having a pore size of 0.45 mu m. When the microfiltration was carried out as described above, the bokbunja fermented beverage of the present invention was confirmed that the storage efficiency was excellent because the pH and acidity did not change even when the microorganisms were completely sterilized and stored for three weeks (see Experimental Example 5).
또한, 본 발명의 복분자 발효음료의 유기산 조성을 측정한 결과, 유산의 함량이 발효 전에 비해 9배 이상 증가하였음을 알 수 있었다(실험예 4 참조).In addition, as a result of measuring the organic acid composition of the bokbunja fermented beverage of the present invention, it can be seen that the content of lactic acid increased more than nine times compared to before the fermentation (see Experimental Example 4).
한편, 복분자는 인체에 유익한 다양한 성분을 함유하고 있어 강장작용 및 이뇨작용 등 다양한 약리작용을 나타내는 것으로 알려져 있다. 또한, 복분자에는 폴리페놀이 다량 함유되어 항산화 작용으로 노화를 방지한다고 알려져 있다. 따라서, 본 발명자들은 본 발명에 따라 제조된 복분자 발효음료의 항산화 활성을 조사하였다. 그 결과, 본 발명의 복분자 발효음료가 항산화 활성이 우수함을 확인할 수 있었다(실험예 6 참조). 또한, 유산균 발효음료는 소화흡수의 개선, 풍미 개량, 정장작용 및 병원성 세균의 억제 작용 등이 있는 것으로 알려져 있다. 이에 본 발명자들은 본 발명의 복분자 발효음료의 항균력을 측정한 결과 인체에 유해한 식중독균의 생육을 억제하는 효과가 있음을 확인하였다(실험예 6 참조).On the other hand, bokbunja contains a variety of ingredients beneficial to the human body is known to exhibit a variety of pharmacological action, such as tonic action and diuretic action. In addition, bokbunja is known to contain a large amount of polyphenols to prevent aging by the antioxidant action. Therefore, the present inventors investigated the antioxidant activity of the bokbunja fermented beverage prepared according to the present invention. As a result, it was confirmed that the bokbunja fermented beverage of the present invention is excellent in antioxidant activity (see Experimental Example 6). In addition, lactic acid bacteria fermented beverages are known to have an improvement in digestion absorption, flavor improvement, intestinal action and inhibiting pathogenic bacteria. Accordingly, the present inventors confirmed that the antimicrobial activity of the fermented beverage of the present invention has the effect of inhibiting the growth of food poisoning bacteria harmful to the human body (see Experimental Example 6).
따라서, 본 발명에 따른 복분자 발효음료는 복분자의 다양한 생리활성과 함께 유산균 발효식품의 유용한 활성을 동시에 지니고 있음을 특징으로 하는 고기능성 식품임을 알 수 있었다.Accordingly, it was found that the bokbunja fermented beverage according to the present invention is a high functional food characterized by having various useful biological activities of lactic acid bacteria and fermented foods simultaneously.
이하 본 발명을 실시예를 통하여 상세하게 설명한다.Hereinafter, the present invention will be described in detail through examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정하는 것은 아니며 당업자에 의해 얼마든지 제조공정을 변경하여 실시할 수 있으며 이들의 단순한 변경은 본 발명의 권리범위에 속한다 할 것이다.However, the following examples are merely to illustrate the present invention, the content of the present invention is not limited to the following examples and can be carried out by any person skilled in the art to change the manufacturing process any number of the simple changes of the present invention Will belong to the range.
<실시예 1><Example 1>
복분자 과육 농축액을 이용한 복분자 발효음료의 제조Preparation of Bokbunja Fermented Beverages Using Bokbunja Pulp Concentrate
1L 유리용기에 복분자 과육 농축액 500g과 증류수 500ml를 첨가한 후 교반하여 균질화시킨 다음 올리고당을 1중량% 첨가하여 용해시켰다. 여기에 인산염을 첨가하여 pH를 4.0으로 조정하였다.500 g of bokbunja pulp concentrate and 500 ml of distilled water were added to a 1 L glass container, homogenized by stirring, and then dissolved by adding 1% by weight of oligosaccharides. Phosphate was added thereto to adjust the pH to 4.0.
상기 배합액을 75℃에서 30초간 가열살균한 다음 냉각하고, 순수 배양한 스트렙토코커스 써모필러스(Streptococcus thermophilusKCCM 40430)와 락토바실러스 애시도필러스(Lactobacillus acidophilusKCCM 32820)를 각각 5 ×103CFU/ml 균수가 되도록 접종하여 총 유산균 수가 1 ×107CFU/ml이 되도록 37℃에서 3일간 발효시켰다. 수득된 발효액을 여과지를 사용하여 여과하여 불용성 고형물을 제거함으로써 유산균이 존재하는 복분자 발효음료를 제조하였다.The mixture was heat sterilized at 75 ° C. for 30 seconds and then cooled, followed by pure culture of Streptococcus thermophilus (Streptococcus thermophilusKCCM 40430) and Lactobacillus ashdophilus(Lactobacillus acidophilusKCCM 32820) 5 × 10 each3CFU / ml Inoculate so that the total number of bacteria is 1 × 107Fermentation was carried out at 37 ° C. for 3 days to achieve CFU / ml. The obtained fermentation broth was filtered using a filter paper to remove insoluble solids, thereby preparing a bokbunja fermentation beverage in which lactic acid bacteria were present.
<실시예 2><Example 2>
미세여과를 이용하여 저장성이 향상된 복분자 발효음료의 제조Preparation of Bokbunja Fermented Beverages with Improved Shelf-life Using Microfiltration
상기 실시예 1과 동일한 방법으로 복분자 발효음료를 제조하고, 이를 0.45 μm의 공경을 지니는 여과막을 사용하여 미세여과함으로써 미생물이 완전히 제거되어 저장성이 향상된 발효음료를 제조하였다.Bokbunja fermented beverage was prepared in the same manner as in Example 1, and the microorganisms were completely removed by filtration using a filtration membrane having a pore size of 0.45 μm to prepare a fermentation beverage having improved shelf life.
<실험예 1>Experimental Example 1
올리고당의 첨가량에 따른 유산발효Lactic acid fermentation according to the amount of oligosaccharide added
본 발명에 따른 복분자 발효음료의 제조시 올리고당의 첨가량(0 내지 5 중량%)에 따른 유산 발효능을 측정하였다. 이때, 올리고당의 첨가량을 제외하고 다른 발효조건은 실시예 1과 동일하게 하였다. 산도는 발효액 10ml에 증류수 20ml를 가하여 0.1N NaOH로 pH 8.3이 될 때까지 적정하고 소비된 0.1N NaOH의 양으로부터 유산 %를 나타내었으며 pH는 발효액 20ml를 취하여 pH 측정기를 사용하여 측정하였다.Lactic fermentation capacity was measured according to the addition amount (0 to 5% by weight) of oligosaccharides in the preparation of the bokbunja fermented beverage according to the present invention. At this time, except for the addition amount of oligosaccharide other fermentation conditions were the same as in Example 1. The acidity was added to 10 ml of fermentation broth, 20 ml of distilled water was titrated with 0.1 N NaOH until pH 8.3, and lactic acid was expressed from the amount of 0.1 N NaOH consumed. The pH was measured using a pH meter after taking 20 ml of fermentation broth.
그 결과, 올리고당의 첨가량이 1중량%일 때 산도가 0.022%로 가장 높아 발효능이 가장 좋았고, 첨가량을 1중량% 이상으로 높이면 산도가 점차 감소하였다. pH는 올리고당의 첨가량이 1중량%일 때 3.74로 가장 낮았으며 그 이외의 올리고당 첨가량에서는 이보다 높은 pH값을 나타내었다(도 1).As a result, when the addition amount of oligosaccharide was 1% by weight, the acidity was the highest as 0.022%, and the fermentation ability was the best. When the addition amount was increased to 1% by weight or more, the acidity gradually decreased. The pH was the lowest as 3.74 when the amount of added oligosaccharide was 1% by weight, and the other oligosaccharide added showed a higher pH value than this (Fig. 1).
<실험예 2>Experimental Example 2
발효온도에 따른 유산발효Lactic acid fermentation according to fermentation temperature
본 발명에 따른 복분자 발효음료의 제조시 발효온도에 따른 유산 발효능을 측정하였다. 이때, 발효온도를 제외하고 다른 발효조건은 실시예 1과 동일하게 하였다. 발효온도는 각각 25, 30, 35, 37, 40, 45℃가 되도록 조절하였으며, 90시간 동안 발효를 수행하였다. 유산 발효능은 상기 실험예 1과 동일한 방법으로 산도 및 pH를 측정하여 평가하였다.Lactic fermentation ability was measured according to the fermentation temperature during the preparation of bokbunja fermented beverage according to the present invention. At this time, except for the fermentation temperature, other fermentation conditions were the same as in Example 1. Fermentation temperature was adjusted to 25, 30, 35, 37, 40, 45 ℃, respectively, and the fermentation was carried out for 90 hours. Lactic fermentation ability was evaluated by measuring the acidity and pH in the same manner as in Experimental Example 1.
그 결과, 35℃와 37℃에서 발효를 수행하였을 때 가장 좋은 발효능을 나타내 90시간 발효시 산도가 0.022%였다(도 2a). 또한, pH도 35℃와 37℃에서 낮게 나타났다(도 2b). 25℃와 45℃에서 발효를 수행한 경우에는 발효가 일어나지 않았다.As a result, when the fermentation was carried out at 35 ℃ and 37 ℃ showed the best fermentation ability, the acidity was 0.022% at 90 hours fermentation (Fig. 2a). In addition, the pH was also low at 35 ℃ and 37 ℃ (Fig. 2b). When fermentation was performed at 25 ° C. and 45 ° C., no fermentation occurred.
<실험예 3>Experimental Example 3
혼합스타터를 이용한 유산발효Lactic acid fermentation using mixed starter
본 발명에 따른 복분자 발효음료의 제조시 스타터의 종류에 따른 유산 발효능을 측정하였다. 이때, 스타터의 종류를 제외하고 다른 발효조건은 실시예 1과 동일하게 하였다.Lactic fermentation ability according to the type of starter was measured when preparing the bokbunja fermented beverage according to the present invention. At this time, except for the type of starter other fermentation conditions were the same as in Example 1.
발효 스타터로서 락토바실러스 애시도필러스(Lactobacillus acidophilusKCCM 32820), 락토바실러스 카세이(Lactobacillus caseiKCCM 12452), 락토바실러스 락티스 (Lactobacillus lactissubsp.lactisKCCM 40104), 스트렙토코커스 써모필러스 (Streptococcus thermophilusKCCM 40430) 중 가능한 모든 조합으로 2가지 균주를 혼합하여 혼합 스타터를 제조하였다. 상기에서 제제된 혼합 스타터 각각을 사용하여 37℃에서 70시간 동안 발효시키면서 유산 발효능을 상기 실험예 1과 동일한 방법으로 측정하였다. 또한, 상기 유산균들을 가능한 모든 조합으로 3가지 균주 또는 4가지 균주 모두를 혼합하여 스타터로 사용하여 37℃에서 3일간 발효시키면서 동일한 방법으로 유산 발효능을 측정하였다.'S Lactobacillus ash FIG filler as a fermentation starter (Lactobacillus acidophilus KCCM 32820), Lactobacillus Kasei (Lactobacillus casei KCCM 12452), Lactobacillus lactis (Lactobacillus lactis subsp. Lactis KCCM 40104 ), Streptococcus Thermo filler's (Streptococcus thermophilus KCCM 40430 A mixed starter was prepared by mixing the two strains in all possible combinations). The fermentation ability of the lactic acid was measured in the same manner as in Experimental Example 1 while fermenting at 37 ° C. for 70 hours using each of the mixed starters prepared above. In addition, the lactic acid bacteria were fermented by the same method while fermenting at 37 ° C. for 3 days using a mixture of three strains or all four strains in all possible combinations as a starter.
그 결과, 2가지 균주를 혼합하여 스타터로 사용한 경우에는 락토바실러스 카세이(Lactobacillus caseiKCCM 12452)와 락토바실러스 락티스 (Lactobacillus lactissubsp.lactisKCCM 40104)를 혼합한 스타터가 가장 우수한 발효능을 나타내었으며, 락토바실러스 카세이(Lactobacillus caseiKCCM 12452)와 스트렙토코커스 써모필러스(Streptococcus thermophilusKCCM 40430)를 혼합한 스타터가 그 다음으로 우수한 발효능을 나타내었다(도 3a 및 도 3b).The result showed the two cases of a mixture of strains used as starters include Lactobacillus Kasei (Lactobacillus casei KCCM 12452) and Lactobacillus lactis (Lactobacillus lactis subsp. Lactis KCCM 40104 ) the one that best starter mixture to effect, The starter mixed with Lactobacillus casei KCCM 12452 and Streptococcus thermophilus KCCM 40430 showed the next excellent fermentation capacity (FIGS. 3A and 3B).
한편 상기 유산균들을 가능한 모든 조합으로 3가지 균주 또는 4가지 균주 모두를 혼합하여 스타터로 사용한 경우에는 산도가 모두 동일하여 3가지 이상의 균주를 혼합하는 경우에는 균주의 혼합 방법이 발효능에 영향을 미치지 않음을 알 수 있었다(표 1).On the other hand, when the lactic acid bacteria are used as a starter by mixing all three strains or all four strains in all possible combinations, when the three or more strains are mixed because the acidity is the same, the mixing method of the strains does not affect the fermentation ability. It was found (Table 1).
<실험예 4>Experimental Example 4
본 발명에 따른 복분자 발효음료의 유기산 조성Organic Acid Composition of Bokbunja Fermented Beverages According to the Present Invention
상기 실시예 1에서 제조한 복분자 발효음료의 유기산을 분석하였다. 이때, 발효전 복분자 농축액의 유기산 함량과 발효후의 유기산 함량을 비교하였다. 유기산은 이온크로마토그래피로 분석하였다.The organic acid of the bokbunja fermented beverage prepared in Example 1 was analyzed. At this time, the organic acid content of the bokbunja concentrate before fermentation and the organic acid content after fermentation were compared. Organic acids were analyzed by ion chromatography.
그 결과, 발효 전 복분자 농축액에는 구연산 (citric acid)의 함량이 가장 높아서 농축액 100g 당 1050.22mg이 존재하였고, 그 다음으로 유산 (lactic acid)이 74.83mg의 함량을 지니고 있었다. 초산(acetic acid), 푸마르산(fumaric acid), 사과산(malic acid)은 소량 존재하였다. 유산균을 이용하여 상기 복분자 농축액을 발효시켰을 때 유산의 함량은 698.20mg으로 발효전보다 9배 이상이 증가하였으나, 구연산은 오히려 감소하였다(표 2).As a result, the content of citric acid was highest in bokbunja concentrate before fermentation, so that 1050.22mg per 100g of concentrate was added, followed by lactic acid (74.83mg). Acetic acid, fumaric acid and malic acid were present in small amounts. When the bokbunja concentrate was fermented using lactic acid bacteria, the content of lactic acid was 698.20 mg, which was 9 times higher than before fermentation, but citric acid was decreased (Table 2).
*ND: 검출되지 않음.* ND: Not detected.
<실험예 5>Experimental Example 5
미세여과에 의한 발효음료의 저장성 조사Investigation of the Shelf-life of Fermented Beverages by Microfiltration
상기 실시예 2에서 제조된 미세여과한 복분자 발효음료의 저장성을 조사하였다. 이를 위해 미세 여과하기 전의 복분자 발효액 중의 생균수를 표준평판균수측정법(Standard plate count)으로 측정하였다. 또한, 미세여과를 수행하여 수득한 여과액을 30℃에서 3주간 저장하면서 발효 여과액 중에 존재하는 생균수와 산도 및 pH를 측정하였다. 산도 및 pH는 상기 실험예 1과 동일한 방법으로 수행하였다.The shelf life of the microfiltered bokbunja fermented beverage prepared in Example 2 was investigated. For this purpose, the viable cell count in the bokbunja fermentation broth before the microfiltration was measured by a standard plate count. In addition, the filtrate obtained by performing microfiltration was stored for 3 weeks at 30 ℃ to measure the number of viable bacteria, acidity and pH present in the fermentation filtrate. Acidity and pH were carried out in the same manner as in Experiment 1.
그 결과, 발효액 중에는 3 x 108CFU/ml의 유산균이 존재하였고 총균은 9.9 x 102CFU/ml, 효모는 7.0 x 102CFU/ml으로 존재하였는데 미세여과 후에는 어떠한 미생물도 존재하지 않았고 3주간 저장시에도 미생물이 검출되지 않아 완벽하게 제균됨을 확인하였다. 또한, 산도와 pH도 저장기간 동안 변화하지 않아 저장성이 높음을 확인하였다(표 3).As a result, lactic acid bacteria of 3 x 10 8 CFU / ml were present in the fermentation broth, and total bacteria were 9.9 x 10 2 CFU / ml and yeast were 7.0 x 10 2 CFU / ml. The microorganisms were not detected even during the weekly storage, and it was confirmed that they were completely sterilized. In addition, the acidity and pH also did not change during the storage period was confirmed that the high shelf life (Table 3).
*ND: 검출되지 않음* ND: not detected
<실험예 6>Experimental Example 6
본 발명에 따른 복분자 발효음료의 생리활성 평가Evaluation of Physiological Activity of Bokbunja Fermented Beverages According to the Present Invention
상기 실시예 1에서 제조한 복분자 발효음료에 대한 항산화 활성과 항균 활성을 측정하였다. 항산화 활성은 전자공여작용, 아질산염 소거작용, 슈퍼옥사이드 디스뮤타제 유사 활성 및 잔신 산화효소 저해 작용을 측정함으로써 평가하였다. 항균 활성은 검정균주로 식중독 균을 사용하여 측정하였다.Antioxidant activity and antimicrobial activity of the bokbunja fermented beverage prepared in Example 1 were measured. Antioxidant activity was evaluated by measuring electron donating activity, nitrite scavenging activity, superoxide dismutase-like activity, and residual oxidase inhibitory activity. Antimicrobial activity was measured using food poisoning bacteria as assay strain.
전자공여작용은 본 발명의 발효음료 0.5 ml에 4 x 10-4M DPPH 용액(99.9% 에탄올로 조제) 0.8 ml을 가한 후 10초간 진탕하여 10분 후에 분광광도계를 이용하여 525nm에서 흡광도를 측정하였다. 전자공여능은 실험군과 대조군(발효음료를 첨가하지 않음)의 흡광도를 이용하여 다음 식 1에 의해 계산하였다.Electron donation was performed by adding 0.8 ml of a 4 x 10 -4 M DPPH solution (prepared with 99.9% ethanol) to 0.5 ml of the fermented beverage of the present invention, shaking for 10 seconds, and measuring absorbance at 525 nm using a spectrophotometer. . Electron donating ability was calculated by the following equation 1 using the absorbance of the experimental group and the control group (not added fermented beverage).
아질산염 소거 작용은 1mM NaNO2용액 1ml에 소정 농도의 본 발명의 발효음료를 첨가하고 여기에 0.1N HCl(pH 1.2 조정에 사용) 완충용액과 0.2M 구연산 (pH 1.2, 3.0, 4.2, 6.0 조정에 사용)을 사용하여 반응용액의 pH를 각각 1.2, 3.0, 4.2 및 6.0으로 조정한 다음, 반응용액의 부피를 10ml로 하였다. 이를 37℃에서 1시간 동안 반응시켜 얻은 반응용액을 각각 1ml 씩 취하고 여기에 2% 초산용액 5ml를 첨가한 다음 그리스 시약 0.5ml를 가하여 잘 혼합시킨 다음, 실온에서 15분간 방치시킨 후, 분광광도계를 사용하여 520nm에서 흡광도를 측정하여 아질산염소거율을 하기 식 2에 의해 계산하였다. 대조군의 경우 그리스 시약 대신 증류수를 0.5ml를 가하여 상기와 동일하게 행하였다.The nitrite scavenging effect is obtained by adding the fermented beverage of the present invention to 1 ml of 1 mM NaNO 2 solution in 0.1 N HCl (used to adjust pH 1.2) and 0.2 M citric acid (pH 1.2, 3.0, 4.2, 6.0). The pH of the reaction solution was adjusted to 1.2, 3.0, 4.2 and 6.0, respectively, and the volume of the reaction solution was adjusted to 10 ml. 1 ml of each reaction solution obtained by reacting this at 37 ° C. for 1 hour was added thereto, 5 ml of 2% acetic acid solution was added thereto, 0.5 ml of grease reagent was added, mixed well, and left at room temperature for 15 minutes. Absorbance was measured at 520 nm, and the nitrite removal rate was calculated by the following equation. For the control group, 0.5 ml of distilled water was added instead of the grease reagent, and the same procedure as above was performed.
A : 1 mM NaNO2용액에 본 발명의 발효음료를 첨가하여 1시간 방치시킨 후의 흡광도A: Absorbance after adding fermented beverage of the present invention to 1 mM NaNO 2 solution for 1 hour
B : 1 mM NaNO2용액의 흡광도B: absorbance of 1 mM NaNO 2 solution
C : 본 발명의 발효음료 자체의 흡광도C: absorbance of the fermented beverage itself of the present invention
수퍼옥사이드 디스뮤타아제(superoxide dismutase, SOD) 유사활성은 본 발명의 발효음료 0.9ml를 취하고 여기에 10mM HCl을 용매로 하여 제조한 20mM 파이로갈롤(pyrogallol) 용액 0.1ml를 가하여 3회 혼합한 후 실온을 유지하면서 420nm에서 2분간 흡광도 변화를 측정하였다. SOD 유사활성은 증류수를 사용하여 동일한 방법으로 측정한 흡광도 변화를 대조군으로 하여 파이로갈롤(pyrogallol) 자동산화 억제 정도를 아래의 식 3에 따라 계산하였다.Superoxide dismutase (SOD) -like activity was taken three times by taking 0.9 ml of the fermented beverage of the present invention and adding 0.1 ml of 20 mM pyrogallol solution prepared with 10 mM HCl as a solvent, and then mixing three times. Absorbance change was measured at 420 nm for 2 minutes while maintaining room temperature. SOD-like activity was calculated according to Equation 3 below the degree of inhibition of pyrogallol automatic oxidation using the change in absorbance measured by the same method using distilled water as a control.
A: 본 발명의 발효음료 존재하에서 파이로갈롤(pyrogallol)의 자동산화 속도A: automatic oxidation rate of pyrogallol in the presence of the fermented beverage of the present invention
B: 본 발명의 발효음료 부재하에서 파이로갈롤(pyrogallol)의 자동산화 속도B: automatic oxidation rate of pyrogallol in the absence of the fermented beverage of the present invention
잔신 산화효소(xanthine oxidase) 저해작용을 측정하기 위해서는 소정농도의 본 발명의 발효음료 1ml에 40mU의 잔신 산화효소(xanthine oxidase) 0.1ml 및 1/15M 인산완충액(pH 7.5) 2.9ml를 가한 후, 25℃에서 15분간 예비 반응시켰다. 여기에 기질로써 0.15mM 잔신(xanthine) 2ml를 가하고 다시 25℃에서 30분간 반응시킨 후, 1 N HCl 1ml를 가하여 반응을 정지시켰다. 이들 반응 용액을 290nm에서 흡광도를 측정하여 하기 식 4에 의해 잔신 산화효소(xanthine oxidase) 저해율을 나타내었다.To measure the xanthine oxidase inhibitory effect, after adding 0.1 ml of 40mU xanthine oxidase and 2.9 ml of 1 / 15M phosphate buffer (pH 7.5) to 1 ml of the fermented beverage of the present invention at a predetermined concentration, Preliminary reaction was performed at 25 degreeC for 15 minutes. After adding 2 ml of 0.15 mM xanthine as a substrate and reacting again at 25 ° C. for 30 minutes, 1 ml of 1 N HCl was added to stop the reaction. The absorbance of these reaction solutions was measured at 290 nm, and the xanthine oxidase inhibition rate was shown by the following Equation 4.
또한, 본 발명에 따른 발효음료의 항균활성을 측정하기 위해서는 식중독균인 대장균(E. coliO-157:H7), 바실러스 세레우스(Bacillus cereus), 살모넬라 타이피무리엄 (Salmonella typhimurium), 스태필로코커스 아우레우스(Staphylococcus aureus)를 검정균주로 사용하였다. 항균성 검정은 탁도법으로 측정하였는데 검정균 1 백금이를 5ml의 액체배지에 접종하여 1∼2일간 배양하였다. 신선한 배지 5ml를 함유한 시험관에 본 발명에 따른 발효음료와 상기 검정균의 배양액 0.1ml를 각각 넣고 37℃에서 24시간 배양한 후 620nm에서 각각의 흡광도를 측정하여 항균효과를 확인하였다. 이때, 대조군으로는 본 발명의 발효음료를 첨가하지 않은 검정균의 배양액만을 넣고 배양한 배양액을 사용하였다. 항균력은 하기 식 5에 따라 계산하였다.In addition, in order to measure the antimicrobial activity of the fermented beverage according to the present invention, E. coli O-157: H7, Bacillus cereus , Salmonella typhimurium , Staphylococcus Aureus ( Staphylococcus aureus ) was used as the assay strain. Antimicrobial assay was measured by the turbidity method, 1 Platinum of the test bacteria was inoculated in 5ml of liquid medium and incubated for 1-2 days. Fermented beverages according to the present invention and 0.1 ml of the culture medium of the assay were added to a test tube containing 5 ml of fresh medium, respectively, and cultured at 37 ° C. for 24 hours. At this time, only the culture solution of the assay bacteria without addition of the fermented beverage of the present invention was used as a control culture medium. Antibacterial activity was calculated according to the following equation.
실험 결과, 본 발명에 따른 발효음료는 69%의 높은 전자공여효과를 나타내었다. 또한, 아질산염 소거기능은 pH 1.2의 조건에서 38.3%로 가장 높은 소거율을 나타내었고 pH 3.0에서는 13.1%, pH 4.0에서는 4.56%, pH 6.0에서는 1.34%로 pH가 증가할수록 소거율이 크게 감소하여 pH 의존적인 경향을 나타내었다. 수퍼옥사이드 디스뮤타아제 유사활성은 60.3%로 비교적 높은 활성을 나타내었으며 잔신 산화효소 저해활성은 41.76%의 활성을 지니고 있었다.As a result, the fermented beverage according to the present invention showed a high electron donating effect of 69%. In addition, the nitrite scavenging function showed the highest scavenging rate of 38.3% at pH 1.2, 13.1% at pH 3.0, 4.56% at pH 4.0, and 1.34% at pH 6.0. It showed a tendency to depend. Superoxide dismutase-like activity was relatively high (60.3%), and residual oxidase inhibitory activity was 41.76%.
본 발명에 따른 발효음료가 지니는 항균활성을 측정한 결과, 대장균에 대해서는 17.3%의 생육저해율을 나타내 가장 높은 항균력을 보였으며 살모넬라 타이피무리엄과 바실러스 세레우스에 대해서는 각각 8.9%, 9.7%의 생육저해효과를 나타내었고 스태필로코커스 아우레우스에 대해서는 7.2%의 생육저해효과를 나타내 가장 낮은 저해효과를 보여주었다(표 4).As a result of measuring the antimicrobial activity of the fermented beverage according to the present invention, it showed the highest antimicrobial activity of 17.3% against E. coli, and 8.9% and 9.7% against Salmonella typhimurium and Bacillus cereus, respectively. Inhibitory effects were shown in Staphylococcus aureus with 7.2% growth inhibition, showing the lowest inhibitory effect (Table 4).
* 평균 ±표준편차 (3회 반복실험)* Mean ± Standard Deviation (3 replicates)
이상 상기 실시예와 실험예를 통하여 설명한 바와 같이, 본 발명에 따른 복분자 발효음료의 제조방법은 복분자의 다양한 생리활성과 유산 발효식품의 기능성이 동시에 부가된 고기능성 및 고품질의 발효음료를 제공하는 효과가 있다.As described above through the above Examples and Experimental Examples, the manufacturing method of the bokbunja fermented beverage according to the present invention has the effect of providing a high-functional and high-quality fermented beverage added simultaneously with the various physiological activities and functionalities of lactic fermented food of bokbunja There is.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006071024A1 (en) * | 2004-12-28 | 2006-07-06 | Jeollabuk-Do Gochang-Gun | A composition comprising an extract of rubus coreanus miquel as an active ingredient stimulating testosterone excretion |
| KR100763280B1 (en) * | 2006-01-09 | 2007-10-04 | 강준구 | Method for Manufacturing Fermented Liquid of Raspberry and the Raspberry Obtained Thereby |
| KR100919213B1 (en) * | 2007-10-19 | 2009-09-28 | 전라북도 고창군 | Function-related fermentation raw materials using the composition which mixed chlorella in Rubus coreanus and Method to produce thereof |
| KR101365917B1 (en) * | 2011-06-29 | 2014-02-20 | 전라북도 고창군 | Making method for fermentation beverage of rubus coreanus |
| KR101448544B1 (en) * | 2012-12-18 | 2014-10-13 | (주)유셀네트웍스 | Fermented fruit food and the preparation method thereof |
| KR20180028431A (en) * | 2018-03-08 | 2018-03-16 | 주식회사 웰파인 | Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same |
| KR20200130799A (en) * | 2018-12-07 | 2020-11-20 | 대한민국(농촌진흥청장) | Antioxidant composition containing femented Rubus coreanus extract |
| KR20210133182A (en) * | 2020-11-13 | 2021-11-05 | 대한민국(농촌진흥청장) | Antioxidant composition containing femented Rubus coreanus extract |
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2003
- 2003-03-31 KR KR1020030019937A patent/KR20040085295A/en not_active Application Discontinuation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006071024A1 (en) * | 2004-12-28 | 2006-07-06 | Jeollabuk-Do Gochang-Gun | A composition comprising an extract of rubus coreanus miquel as an active ingredient stimulating testosterone excretion |
| KR100763280B1 (en) * | 2006-01-09 | 2007-10-04 | 강준구 | Method for Manufacturing Fermented Liquid of Raspberry and the Raspberry Obtained Thereby |
| KR100919213B1 (en) * | 2007-10-19 | 2009-09-28 | 전라북도 고창군 | Function-related fermentation raw materials using the composition which mixed chlorella in Rubus coreanus and Method to produce thereof |
| KR101365917B1 (en) * | 2011-06-29 | 2014-02-20 | 전라북도 고창군 | Making method for fermentation beverage of rubus coreanus |
| KR101448544B1 (en) * | 2012-12-18 | 2014-10-13 | (주)유셀네트웍스 | Fermented fruit food and the preparation method thereof |
| KR20180028431A (en) * | 2018-03-08 | 2018-03-16 | 주식회사 웰파인 | Improve anti-oxidant beverage composition of containing Aronia fermented product by lactic acid and preparation method of the same |
| KR20200130799A (en) * | 2018-12-07 | 2020-11-20 | 대한민국(농촌진흥청장) | Antioxidant composition containing femented Rubus coreanus extract |
| KR20210133182A (en) * | 2020-11-13 | 2021-11-05 | 대한민국(농촌진흥청장) | Antioxidant composition containing femented Rubus coreanus extract |
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