KR20110019566A - Method for producing dropwort liquid via double zymotechnics using lactic acid bacteria and yeast, and beverage produced by the same - Google Patents

Abstract

PURPOSE: A producing method of Japanese parsley drink using a complex fermentation method of yeast and lactobacillus is provided to offer a polyphenol component to users. CONSTITUTION: A producing method of Japanese parsley drink comprises the following steps: removing roots from Japanese parsley, washing, and cutting(S1); inputting purified water to the cut Japanese parsley, and crushing(S2); sterilizing the crushed Japanese parsley juice using an autoclave(S3); cultivating lactobacillus on a medium, for obtaining precipitated strains; preparing lactic acid bacteria(S4); preparing yeast fungi(S5); injecting the lactic acid bacteria into the Japanese parsley juice, and static culturing(S6); injecting the yeast fungi into the Japanese parsley juice(S7); and filtering the complex fermented Japanese parsley drink(S8).

Description

Method for producing dropwort liquid via double zymotechnics using lactic acid bacteria and yeast, and beverage produced by the same}

The present invention relates to a buttercup beverage, and more particularly to a buttercup beverage prepared by the double fermentation method using lactic acid bacteria and yeast and a method for producing the same.

Buttercup has long been a blood pressure lowering action to lower blood pressure, improves bowel activity, relieves constipation, hemorrhoids, colon and small intestinal diseases, fever and detoxification to lower body heat and toxins, branch action And it has been known to have the ability to decipher heavy metals. Because of the main function of these buttercups have been eaten from ancient times, mainly eaten raw or boiled. In particular, it is a material that is accompanied by toxic puffer fish due to detoxification.

Buttercup mainly contains beta-carotene, which is converted into vitamin A in the body, folic acid such as vitamins B1 and B2, vitamin C, and the like, and also contains protein, iron, calcium, potassium, phosphorus, and sugars. In particular, it contains a large amount of potassium can help the excretion of sodium in the human body is known as a good food for hypertensive patients. In addition, folic acid is essential for the prevention of premature birth and birth defects in pregnant women, so the buttercup is effective for pregnant women.

Buttercup contains a large amount of flavonides, vegetable polyphenols, which include isorhamnetin, hyposide, persicarin, alpha-pinene and mir. Myrcene and the pigments kaempferol and quercetin.

Isoramnetine and alphapinene are known to have anti-oxidant and anti-obesity effects by inhibiting immune-related reactions associated with excellent inflammation and removing free radicals. Percicarin has been shown to be involved in alcohol metabolism in the liver. It has been found to be effective in protecting the liver by activating enzymes, leading to excellent detoxification. In addition, the flavonoids have been reported through recent studies as having antimutagenic activity against aflatoxin B1, a human carcinogenic substance.

On the other hand, camphorol and quercetin, which are pigments as a kind of polyphenol, are known to have excellent antithrombotic effect and have antioxidant and anti-inflammatory properties.

Therefore, if the buttercups containing polyphenols having antioxidant and antithrombotic effect as described above could be developed, it would be a great help to human health. In particular, in the economy class where seats are cramped during long flights, it may be of great help to alleviate pulmonary embolism caused by vascular blockage by blood clots.

In order to take advantage of such a buttercup, the applicant has proposed a buttercup drink using an organic acid and a manufacturing method thereof through the application of 2009-10-2009-56520.

In the current health beverage market, many functional drinks using fruits and vegetables such as buttercups are sold and sold, and consumers find well-being food as drinks that can be easily consumed. According to such a pattern of health drinks, many health drinks have been produced in the beverage market, but most beverages using fruits and vegetables have undergone simple grinding processes or extract products using extracts. Meanwhile, the fermented beverage market, which is a representative health drink, mainly produces and sells fermented milk products including yogurt, and produces and markets fermented beverages using other beverages, especially fermented beverages using edible vegetables such as buttercups. It is not commercially available at all. In addition, most fermented beverages were only a single fermented beverage, that is, a single fermented beverage using lactic acid bacteria fermented beverage or yeast.

Therefore, it contains most of the unique nutrients and intrinsic ingredients of the buttercups, especially polyphenols, and provides a double fermented buttercup beverage that can soften the unique taste and aroma without reluctance and provide great health benefits. It would be desirable.

Therefore, the conventional lactic acid bacteria products were mostly a product fermented with milk as the main ingredient, in the present invention, a totally new kind of lactic acid bacteria and yeasts using a buttercup containing polyphenols to help health through the double fermentation using lactic acid bacteria and yeast It is an object of the present invention to provide a buttercup beverage using the double fermentation method and a method of manufacturing the same.

The lactic acid bacteria are kimchi lactic acid bacteria, characterized in that the primary fermentation using kimchi lactic acid bacteria, and secondary fermentation using the yeast in the primary fermented beverage.

In order to achieve the object of the present invention, the method of preparing buttercup beverage using the double fermentation method of lactic acid bacteria and yeast according to the present invention consists of the buttercup footing effect tablet, the concentrated extract preparation process, and the beverage manufacturing process.

The buttercup fermentation process, after removing the root portion of the buttercup and washing it with a fine cutting machine to about 0.5cm to 1cm, the buttercups are put into a grinder (mixer) to grind the buttercups while adding purified water and finally Preparing a buttercup solution so that the ratio of buttercups and purified water is 1: 4, sterilizing the buttercup solution in a high-pressure steam sterilizer, culturing the lactic acid bacteria of Kimchi lactic acid bacteria in a medium, and centrifuging the cultured solution. Discard the supernatant and vortex by adding sterile water to the settling strain to prepare the kimchi lactic acid bacteria so that the settling strain is suspended in sterile water, and the yeast preparation step of preparing the yeast bacteria in the same manner as the step of preparing the leached lactic acid bacteria , After inoculating the buttercup solution into the container, inoculated with 5% of the kimchi lactic acid bacteria prepared for the amount of buttercups added, the pH of the buttercup solution was 5 Primary fermentation step of incubation in the incubator at 30 ℃ until reaching .0, and secondary fermentation step of incubating for 48 hours at 37 ℃ incubator at 37 ℃ inoculated with yeast bacteria 5% inoculated in the fermented parsley liquid fermented with kimchi lactic acid bacteria And, the secondary fermentation of the buttercup solution in the network and the secondary filtration through centrifugation or diatomaceous earth filtration.

In the concentrated extract preparation process, citric acid was added 1.0 to 2.5% of citric acid and 20-50% of sugar to the whole culture solution of the fermented parsley culture using kimchi lactic acid bacteria and yeast, and then heated at 85 ° C. for 15 minutes. By this, the concentrated extract liquid is completed.

The production process of the buttercup beverage is made by diluting the concentrated extract solution and purified water by diluting 1: 1.5 to 1: 2 and then sterilizing it.

The kimchi lactic acid fungi are Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Leukonostoc gycomatium (Leuconostoc gasicomitatum), Leucono It is selected from the group consisting of Stockeutisoc lactis, Lactobacillus plantarum and Lactobacillus sakei, preferably Lactobacillus plantarium.

The yeast is Issachenkia orientalis MFST1.

According to the present invention, when the buttercup beverage is produced by the double fermentation method using lactic acid bacteria and yeast, it has an excellent antioxidant effect due to the rich polyphenolic component, which is beneficial to the human body, and particularly, contains a thrombus generation inhibitory component, When applied as a drink, not only has the effect of relieving pulmonary embolism but also helps to promote human health through lactic acid bacteria and yeast.

In addition, by making the buttercup drink by the double fermentation method using buttercup, there is no problem in the quality itself in the buttercup selection process, but the appearance is not good to use the buttercups to be disposed of, so as to reduce the cost of discarding buttercups in farms In addition, it is possible to sell buttercups in reverse, thereby improving farm household income of buttercup-growing farmers, and reducing waste and contributing to the environment.

Hereinafter, the present invention will be described with reference to the accompanying drawings.

1 is a flow chart illustrating a method for producing a buttercup beverage using the double fermentation method of lactic acid bacteria and yeast according to the present invention.

In the buttercup beverage using lactic fermentation method and the production method of lactic acid bacteria and yeast according to the present invention, the method of manufacturing buttercup beverage using the double fermentation method consists of a buttercup fermentation process, a concentrated extract preparation process and a double fermented buttercup beverage manufacturing process.

As shown in FIG. 1, the method of preparing a buttercup beverage by the double fermentation method using lactic acid bacteria and yeast according to the present invention includes the same steps as described below.

First, the root portion of the buttercup is removed and washed, and then cut into 0.5cm to 1cm using a thinner (S1).

Then, the shredded buttercup is put into a grinder (mixer), and then the grinder is pulverized by operating a grinder while adding purified water. Finally, the parsley solution is prepared by adding purified water to a grinder so that the ratio of buttercups and purified water is 1: 4 (S2).

Then, in order to remove pathogens that may be present in the pulverized buttercup, sterilize the buttercup using a conventional autoclave (S3). The sterilization temperature is about 120-130 ° C. and the sterilization time is about 30 minutes.

Then, lactic acid bacteria such as kimchi lactic acid bacteria are cultured in the medium, and when the culture of kimchi lactic acid bacteria is completed, the cultured culture solution is centrifuged to discard the supernatant and the precipitated strain is added, and sterile water is added to the precipitated strain and vortexed (vortexing). ) Prepare the kimchi lactic acid bacteria by allowing the precipitated strain to float in sterile water (S4). Kimchi lactic acid bacteria used in the above, Leukonostoc kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum), Leuconostoc mesenteroides (Leuconostoc mesenteroides), Leukonostok gycomotium (Leuconostoc gasicomitatum) , Leuconostoc lactis, and Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus sakei (Lactobacillus sakei) selected from the group consisting of, the experimental results of the present inventors the most preferred is Lactobacillus plantium. Of course, in addition to the kimchi lactic acid bacteria described above, it can be well known to those skilled in the art that milk lactic acid bacteria can also be used.

Then, cultivate the yeast in the medium, and when the cultivation of the yeast is complete, the culture broth is centrifuged to discard the supernatant, and the precipitated strain is obtained, and sterile water is added to the precipitated strain to vortex to float the settled yeast strain in sterile water. To prepare the yeast (S5). As a result of experiments by the inventors of the present invention, the yeasts used above were found to be Issachenkia orientalis MFST1, but other yeasts are not necessarily limited to the above yeasts.

Then, after inoculating the kimchi lactobacillus obtained through the step (S4) 5% of the amount of the input parsley solution in the prepared parsley liquid prepared in step (S3) and the pH of the parsley liquid is 4.7 to 5.3, preferably Preferably, the first stationary culture is performed in the incubator at a temperature of 30 ° C. until reaching 5.0 (S6). The inventors of the present invention repeated the test, the initial pH of the kimchi lactobacillus inoculation solution was about 5.8, after about 4 hours was about 5.66, after about 8 hours was about 4.85 It was. Therefore, after incubating the buttercup solution in the incubator for 7-8 hours, the pH of the culture solution is examined, and when the pH reaches almost 5.0, the kimchi lactobacillus fermentation is terminated.

Then, inoculate 5% yeast against the amount of parsley, and incubate the fermented parsley with fermented kimchi lactobacillus for 48 hours in a 37 ° C incubator. Complete (S7).

Then, the parsley fermented through the primary and secondary fermentation process was filtered first through a filtering network of No. 280 (about 0.06 mm) or less, and the parsley was filtered, followed by primary filtering through centrifugation or diatomaceous earth filtration. The fine buttercup residue remaining in the buttercup liquor is secondary filtered (S8).

In the present invention, the reason for carrying out the fermentation of the buttercup solution for the second time is that the fermentation of the buttercup with kimchi lactic acid bacteria alone causes a lot of vegetable-specific grass odor in the culture extract, and it is difficult to drink through repeated experiments. I learned. Therefore, if the secondary fermentation is carried out using yeast in a buttercup fermented with lactic acid bacteria, such as kimchi lactic acid bacteria while trying to solve such drawbacks, while the unique flavor and sweet flavor of buttercups at the same time, the grass that occurs when Kimchi lactic acid bacteria alone fermentation It turns out that the smell is completely removed.

As described above, 2.5% citric acid and 50% sugar are added to the culture solution of parsley after the first and second double fermentation, and the second and second filtration processes, and the mixture is heated at a temperature of 85 ° C. for 15 minutes. Concentrated extract manufacturing process is made (S9). The concentrated extract can be used as a fermented fermented beverage beverage itself. The concentrated fermented beverage is made of lactic acid bacteria and yeast useful to the human body to help promote human health.

On the other hand, when the buttercup concentrate extract is diluted with purified water in 1: 1.5 to 1: 2 and bottled to sterilization treatment, it is possible to make a convenient drink product (S10).

Although the above-described double fermentation using lactic acid bacteria and yeast has been described as applying to buttercup, it can be applied to other vegetables such as sesame leaf, seesaw, leek, spinach and lettuce. Even when applied to the other vegetables as described above, while extracting all of the essential nutrients of the vegetables, their aroma and taste will be in a very good condition for food and also greatly help human health through lactic acid bacteria and yeasts .

1 is a flow chart illustrating a method for preparing a buttercup beverage using the double fermentation method of lactic acid bacteria and yeast according to the present invention.

Claims (11)

Removing the root portion of the buttercup and washing and then cutting it to about 0.5cm to 1cm using a thinner (S1); Preparing the parsley by pulverizing the buttercup by putting the finely divided buttercup into a mill and finally adding purified water such that the ratio of buttercup and purified water is 1: 4; In order to remove pathogens, etc. present in the pulverized buttercup solution, the buttercup solution is sterilized using an autoclave (S3). The lactic acid bacteria were cultured in the medium, and when the culture of the lactic acid bacteria was completed, the cultured medium was centrifuged to discard the supernatant, and the precipitated strain was obtained. Preparing step (S4); After culturing the yeast in the medium, and the culture of the yeast is completed, the culture broth is centrifuged to discard the supernatant, and the precipitated strain is obtained.Sterile water is added to the precipitated strain and vortexed so that the precipitated yeast strain is suspended in sterile water. Preparing step (S5); After inoculating the lactic acid bacteria obtained through the step (S3) in a container and inoculated by 5% of the amount of the added buttercup solution obtained through the step (S4) until the pH of the buttercup solution reaches 4.8 to 5.3 30 Performing primary stationary culture in an incubator at a temperature of < RTI ID = 0.0 > A step of inoculating 5% yeast against the amount of buttercup culture in the buttercup culture medium in which the primary lactic acid bacteria fermentation was completed, and carrying out the stirring culture for 48 hours in a culture medium at 37 ° C incubator with the yeast inoculated buttercup culture to perform the second yeast fermentation ( S7); Firstly and secondary fermentation of the parsley liquid fermented by the fermentation process No.280 (about 0.06mm) or less through the primary filter and pulverized buttercups and then filtered by centrifugation or diatomaceous earth primary cultured buttercup culture Method for producing a buttercup beverage using a double fermentation method of lactic acid bacteria and yeast, characterized in that the step (S8) of secondary filtering the fine buttercup residue remaining in the. The method of claim 1, wherein the lactic acid bacteria is lactic acid bacteria or milk lactic acid bacteria, characterized in that the method of producing buttercup beverage using the double fermentation method of lactic acid bacteria and yeast. The method of claim 2, wherein the kimchi lactic acid bacteria, Leukonostoc kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum), Leukonostok mesenteroides (Leuconostoc mesenteroides), Leukonostok gycomitatium ( Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus plantarum and Lactobacillus sakei (Lactobacillus sakei), characterized in that one selected from the group consisting of, Lactobacillus and yeast Method of preparing buttercup beverage. The method of claim 2, wherein the kimchi lactic acid bacteria is Lactobacillus plantarium, characterized in that the method of producing buttercup beverage using the double fermentation method of lactic acid bacteria and yeast. 5. The method of claim 1, wherein the yeast is Issachenkia orientalis MFST1. 6. Removing the root portion of the buttercup and washing and then cutting it to about 0.5cm to 1cm using a thinner (S1); Preparing the parsley by pulverizing the buttercup by putting the finely divided buttercup into a mill and finally adding purified water such that the ratio of buttercup and purified water is 1: 4; In order to remove pathogens, etc. present in the pulverized buttercup solution, the buttercup solution is sterilized using an autoclave (S3). The lactic acid bacteria were cultured in the medium, and when the culture of the lactic acid bacteria was completed, the cultured medium was centrifuged to discard the supernatant, and the precipitated strain was obtained. Preparing step (S4); After culturing the yeast in the medium, and the culture of the yeast is completed, the culture broth is centrifuged to discard the supernatant, and the precipitated strain is obtained.Sterile water is added to the precipitated strain and vortexed so that the precipitated yeast strain is suspended in sterile water. Preparing step (S5); After inoculating the lactic acid bacteria obtained through the step (S3) in a container and inoculated by 5% of the amount of the added buttercup solution obtained through the step (S4) until the pH of the buttercup solution reaches 4.8 to 5.3 30 Performing primary stationary culture in an incubator at a temperature of < RTI ID = 0.0 > A step of inoculating 5% yeast against the amount of buttercup culture in the buttercup culture medium in which the primary lactic acid bacteria fermentation was completed, and carrying out the stirring culture for 48 hours in a culture medium at 37 ° C incubator with the yeast inoculated buttercup culture to perform the second yeast fermentation ( S7); Firstly and secondary fermentation of the parsley liquid fermented by the fermentation process No.280 (about 0.06mm) or less through the primary filter and pulverized buttercups and then filtered by centrifugation or diatomaceous earth primary cultured buttercup culture Secondary filtration of fine buttercup residues remaining in the step (S8); To the buttercup culture medium, which has undergone the primary and secondary fermentation, and has undergone the primary and secondary filtration processes, 2.5% citric acid and 50% sugar are added to the total amount of the culture medium, and the concentrated buttercup is heated by heating at 85 ° C. for 15 minutes. Buttercup drink using the double fermentation method of lactic acid bacteria and yeast, characterized in that it is prepared through the step (S9) to obtain an extract culture. According to claim 6, Lactic acid bacteria, characterized in that further prepared by the step (S10) of diluting and bottling the concentrated buttercup extract culture solution and purified water obtained in the step (S9) 1: 1.5 to 1: 2 and bottling. Buttercup Drinks Using Double-fermentation of Yeast. 8. The buttercup beverage according to claim 7, wherein the lactic acid bacteria are lactic acid bacteria or milk lactic acid bacteria. The method of claim 8, wherein the kimchi lactic acid bacteria, Leukonostoc kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum), Leukonostok mesenteroides (Leuconostoc mesenteroides), Leukonostok gycomitatium ( Leuconostoc gasicomitatum, Leuconostoc lactis (Leuconostoc lactis), Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus sakei (Lactobacillus sakei) characterized in that the one selected from the group consisting of, Lactobacillus and yeast Used buttercup drink. The method of claim 8, wherein the kimchi lactic acid bacteria Lactobacillus plantarium, characterized in that, lactic acid beverage using lactic fermentation method of lactic acid bacteria and yeast. The buttercup beverage according to any one of claims 6 to 10, wherein the yeast is Issachenkia orientalis MFST1.

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