KR20140078974A - Fermented fruit food and the preparation method thereof - Google Patents

Abstract

The present invention provides a method for producing fermented fruits and the fermented fruits produced by the same, wherein the fermented fruits have a special flavor by injecting lactic acid bacteria to seasonal fruits without seeds for fermentation. By the method of the present invention, a user can provide the functional fermented fruits promoting the vitality of human body and immunity and suppressing constipation at all seasons and at low costs.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fruit fermented food,

The present invention relates to a fermented fruit food and a method for producing the same.

Recently, our society has been attracting much attention to solve the physical and mental stress caused by the pollution caused by the development of the industry, and as a result of this, there is a tendency to favor healthy food that can be easily eaten while living everyday.

In addition to simply supplying nutrients in response to this phenomenon, various functional and palatable foods that can promote the metabolism of the body are manufactured and sold. In addition to the foods developed so far, they can be used to enhance immunity, There is a demand for the development of various functional foods which can suppress or promote digestion.

As a material of such a functional food, a fruit which is preferred by anyone and easy to ingest can be mentioned. The present inventors have sought to develop a new food manufacturing method in order to easily eat these fruits with high taste and high nutritional content.

Fruits such as strawberries and bokbunja are rich in vitamin C and are preferred as jam materials because of their excellent acidity and flavor. However, they are one of the fruits that are difficult to keep for long period because of harvesting time limited to spring time,

The present invention relates to a method for preparing a fruit fermented food by using a homogeneous raw material in a short time after thawing a mulberry, harvested in a season, rapidly freezing and, if necessary, thawing it, and thereby supplying it at low cost.

It is an object of the present invention to provide a method for producing a functional fruit fermented food that can promote the metabolism activity of the human body, enhance immunity, inhibit constipation, and the like, and to provide a fruit fermented food produced by the method.

In order to achieve the above object,

One aspect of the invention

i) defrosting the frozen fruit to isolate the seeds and recovering juice and pulp;

ii) inoculating the fruit and juice with lactic acid bacteria and fermenting;

iii) mixing the resultant product with saccharides and heating at 80 to 100 ° C for 2 to 4 hours; And

iv) aging the result of the above step at 18 to 25 DEG C for 48 to 120 hours.

In one embodiment, the lactic acid bacterium may be Lactobacillus brevis.

Also, in one embodiment, the fermentation may be performed at 20-40 ° C for 4-8 hours.

Further, in one embodiment, the saccharide may be at least one selected from the group consisting of sugar, glucose, fructose, oligosaccharide, honey and syrup.

Further, in one embodiment, the method may further comprise mixing salt after step iii).

Also, in one embodiment, the method may further comprise mixing the vegetable soup after step iii).

The present invention also provides a fruit fermented food produced by the above method.

According to the method of the present invention, a functional fruit fermented food that can promote the metabolism activity of the human body, enhance immunity, and inhibit constipation can be supplied at low cost.

Hereinafter, the present invention will be described in more detail.

The present invention

i) defrosting the frozen fruit to isolate the seeds and recovering juice and pulp;

ii) inoculating the fruit and juice with lactic acid bacteria and fermenting;

iii) mixing the resultant product with saccharides and heating at 80 to 100 ° C for 2 to 4 hours; And

iv) aging the result of the above step at 18 to 25 DEG C for 48 to 120 hours.

The fruit of the present invention uses bokbunja, strawberry, raspberry and oud, and the kind thereof is not limited.

There is a problem that the fruit such as bokbunja or strawberry is not easy to eat when the seed is used for the production of jam without separating the seeds. Therefore, when the fruit is thawed after rapid freezing as in the method of the present invention, it becomes much easier to separate the seed from the pulp. That is, the brambles and the like that are rapidly frozen at -50 to -20 ° C can be easily sieved by thawing after sifting.

Lactic acid bacteria are inoculated into the pulp and juice from which the seeds have been removed and subjected to fermentation at 20 to 40 DEG C for 3 to 12 hours, preferably for 4 to 8 hours. In one embodiment of the present invention, the lactic acid bacteria to be used before the fermentation process were pre-cultured and activated and used in the fermentation process.

In the fermentation process, the lactic acid bacteria ferment a saccharide of fruits to produce a useful substance and have inherent flavor and aroma. Before the inoculation of the lactic acid bacteria, the pulp and the juice may be sterilized. In one embodiment, the lactic acid bacteria may be lactobacillus brevis, but not limited thereto, other lactic acid bacteria such as Lactobacillus frutarch, Lactobacillus bulgaricus, and the like may be used, or a mixture thereof may be used.

In the present invention, the step of adding a saccharide such as sugar and stirring at 80 to 100 캜 for 2 to 4 hours is a step for gelling the pulp ingredients and sugar. Examples of the saccharides include sugar, glucose, fructose, oligosaccharides, honey, and syrup, alone or in combination.

The saccharide may be added in an amount of 100 to 300 g per 1 kg of the mixture of the fermented pulp and the juice. Here, saccharides play important functions such as preservation of food, formation of gel and sweetening, but they are also causes of cavities, obesity and diabetes, so the addition amount can be adjusted according to the preference of modern people who care about health.

On the other hand, salt may be further mixed at this stage. The amount of salt to be mixed may be 1 to 5 g per kg of pulp and juice. Salt is added to add detoxification or to enhance taste, but it is advisable not to add too much sodium to reduce sodium intake.

After the heating process, the sterilized vegetable oil may be mixed with about 20 to 50 g per 1 kg of the heating mixture. In the process, vitamin C can be replenished and a fresh taste can be added. Citrus fruits may be those prepared by methods known in the art. Specifically, the fruit can be pulp, fruit juice obtained by removing the solid such as seeds from the obtained juice, and then the sugar is added by 30 to 120% (by weight) of the juice amount and heated for 2 to 4 hours.

Followed by aging at 18 to 25 ° C for 48 to 120 hours in step iv). By passing the above-described aging process, it is possible to obtain purified flavors and flavors.

The method of the present invention may be further roughened by a sterilization method commonly used in the technical field of the present invention (for example, a pasteurization method at 80 DEG C for 10 to 30 minutes) The fruit fermented food of the present invention may further contain additives known in the art, for example, citric acid or pectin, pigment and the like. The kind and amount of the additive and the method of addition are as well known in the art.

The form of the fruit fermented food of the present invention, which has been manufactured, is a gel phase type and may be similar to jams in commercially available processed foods, but it is not necessarily the same.

The form of intake of fruit fermented food according to the production method of the present invention may be eaten on bread in a symbolic or nutritious manner such as jam, or may be mixed with a liquid to be consumed. Specifically, it may be diluted with water and then drunk by tea, or mixed with fermented milk of lactic acid bacteria such as yogurt.

In the method of the present invention, fresh fruits harvested in the season can be rapidly frozen and stored, and thawed when necessary. Thus, the rich nutrition and taste of seasonal fruits can be secured. By using seasonal fruits having high yield, There is an advantage that food can be supplied inexpensively in a steady period.

Another aspect of the present invention relates to a functional fruit fermented food prepared by the above method.

A common jam-shaped fruit processed food is prepared by adding saccharides such as sugar, starch syrup, glucose and fructose, citric acid or pectin to fruit pulp such as strawberry, grape, apple and the like and then heating and concentrating. In the present invention, a new fruit fermented food which can satisfy various consumers' taste by fermenting fruit juice and pulp before adding saccharide was developed.

The brambles used in the examples are reported to be good for lung diseases as well as for three organs and liver as well as to make skin thin and blackhead. In addition, the herbal medicine improves the eyes and improves the sexual function due to the lack of sheep. In addition, tannins that can prevent cancer, polyphenols with antioxidant mechanisms, anthocyanins that improve eyes, and vitamin C are contained in large amounts, and anti-inflammatory, antioxidant, and anti-Helicobacter pylori functions have been reported.

Therefore, the fruit fermented food of the present invention using the bokbunja can possess the pharmacological effect of the bokbunja, and further contains the useful substances produced in the fermentation process through the fermentation process using the lactobacillus. Therefore, it has the effect of enhancing the immunity and suppressing blood pressure, diabetes, constipation, etc. and promoting digestion, as in the fermented foods of fruits and vegetables containing fibrin, such as kimchi.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example 1: Preparation of fruit fermented food 1

The seasonal bokbunja were frozen at -20 ℃ and thawed to separate pulp, juice and seeds. 1 kg of the pulp and the juice was sterilized at 85 ° C for 10 minutes and then cooled to room temperature. Lactobacillus brevis G100 (Bifidot) (the lactic acid bacteria was inoculated with MRS broth at 5% (w / v) Hour) was inoculated at 0.5% (w / w) and fermented at 38 ° C for 6 hours.

200 g of sugar was added thereto and the mixture was heated at 95 DEG C for 2 hours while stirring. The resultant was aged at 20 ° C for 72 hours to prepare a fruit fermented food of the present invention.

Example 2: Preparation of fruit fermented food 2

The seasonal bokbunja were frozen at -20 ℃ and thawed to separate pulp, juice and seeds. 1 kg of the pulp and the juice was sterilized at 85 ° C for 10 minutes and then cooled to room temperature. Lactobacillus brevis G100 (Bifidot) (the lactic acid bacteria was inoculated with MRS broth at 5% (w / v) 0.5% (w / w) was inoculated and fermented at 38 ° C for 6 hours.

200 g of sugar and 3 g of salt were added thereto, and the mixture was heated at 95 캜 for 2 hours while stirring. The resultant was aged at 20 ° C for 72 hours to prepare a fruit fermented food of the present invention.

Example 3: Preparation of fruit fermented food 3

The seasonal bokbunja were frozen at -20 ℃ and thawed to separate pulp, juice and seeds. 1 kg of the pulp and the juice was sterilized at 85 ° C for 10 minutes and then cooled to room temperature. Lactobacillus brevis G100 (Bifidot) (the lactic acid bacteria was inoculated with MRS broth at 5% (w / v) 0.5% (w / w) was inoculated and fermented at 38 ° C for 6 hours.

200 g of sugar and 3 g of salt were added thereto, and the mixture was heated at 95 캜 for 2 hours while stirring. Fifty grams of sterilized vegetable ginseng (manufactured by boiling the juice and sugar at a ratio of 1: 1 for 2 hours) was mixed and aged at 20 ° C for 72 hours to prepare the fruit fermented food of the present invention.

Comparative Example 1: Preparation of fruit processed food 1

The seasonal bran granules were frozen at -20 ° C and thawed and pulverized by a pulverizer.

200 g of sugar was added thereto and the mixture was heated at 95 DEG C for 2 hours while stirring. The resultant was aged at 20 ° C for 72 hours to prepare a fruit fermented food of the present invention.

Comparative Example 2: Production of fruit processed food 2

The seasonal bokbunja were frozen at -20 ℃ and thawed to separate pulp, juice and seeds. 200 g of sugar was added thereto and the mixture was heated at 95 DEG C for 2 hours while stirring. The resultant was aged at 20 ° C for 72 hours to prepare a fruit fermented food of the present invention.

Test Example: Sensory evaluation of fruit fermented food

The sensory evaluation of fruit processed foods prepared in Examples and Comparative Examples was carried out. The number of sensory test was 25 and it was performed according to the 5 point scaling method. The following Table 1 shows the average value thereof.

(1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

Item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Taste (flavor and acidity) 4.1 4.0 4.3 3.8 3.7 color 3.9 3.8 3.9 3.9 3.8 Texture in the mouth 4.0 4.0 4.1 2.7 4.1 Overall likelihood 4.0 4.1 4.4 3.5 3.8

While the present invention has been described in connection with what is presently considered to be the preferred embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, .

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined.

Claims (8)

i) defrosting the frozen fruit to isolate the seeds and recovering juice and pulp;
ii) inoculating the fruit and juice with lactic acid bacteria and fermenting;
iii) mixing the resultant product with saccharides and heating at 80 to 100 ° C for 2 to 4 hours; And
iv) aging the result of the above step at 18 to 25 DEG C for 48 to 120 hours. The method according to claim 1, wherein the fruit is selected from the group consisting of brambles, raspberries, strawberries, and audi. The method of claim 1, wherein the lactic acid bacterium is Lactobacillus brevis. The process according to claim 1, wherein the fermentation is carried out at 20 to 40 캜 for 4 to 8 hours. The method according to claim 1, wherein the saccharide is at least one selected from the group consisting of sugar, glucose, fructose, oligosaccharide, honey and syrup. 2. The method of claim 1, further comprising mixing salt after step iii). 2. The method of claim 1, further comprising mixing the vegetable soup after step iii). A fruit fermented food produced by the method of claim 1.