KR20150132961A - a vegetable lactic drinks process by Using lactic acid fermented Solution - Google Patents

Abstract

The present invention relates to a method for preparing a vegetable lactic acid fermented beverage using a composite microorganism fermented solution and, more specifically, to a highly effective and high quality lactic acid fermented beverage which has increased microbial content and excellent storability, and is capable of enhancing an antioxidative effect and digestion absorption ability, by fermenting a mixture of a vegetable material extract and a concentrate fruit juice with a composite microorganism fermented solution, and filtering and sterilizing the fermented mixture. The method for preparing a vegetable lactic acid fermented beverage using a composite microorganism fermented solution comprises the following steps: putting a vegetable material with water 5 to 8 times higher than the vegetable material into a pressure tank, and extracting an extract of the mixture for 5 to 7 hours at an internal pressure of 500 to 700 mmHg of the tank while heating the tank to maintain temperatures of 70 to 80°C; removing impurities by filtering the extract while cooling the extract to temperatures of 40°C or less; uniformly mixing 82 to 88 wt% of the vegetable material extract, 8 to 12 wt% of a concentrate fruit juice, 2 to 4 wt% of a composite microorganism fermented solution, and 2 to 4 wt% of sweeteners, and fermenting the mixture in a fermentation room which maintains temperatures of 25 to 45°C for 4 to 8 hours; sterilizing the fermented vegetable material fermented solution for 17 to 23 seconds at temperatures of 63 to 75°C after filtering the fermented vegetable material fermented solution by a filter; putting the sterilized vegetable material fermented solution into an aging room which maintains the temperature of -1 to 8°C, and aging the same for 22 to 26 hours; and filling a container with the aged vegetable material fermented solution, and packaging the container.

Description

Technical Field [0001] The present invention relates to a method for producing a fermented beverage of lactic acid bacteria using a complex microbial fermentation liquid,

More particularly, the present invention relates to a method for producing a fermented beverage of vegetable lactic acid bacteria using a mixed microbial fermentation broth, and more particularly, to a fermented beverage fermented by a microbial fermentation broth, High-quality fermented beverage of lactic acid bacteria which is superior in shelf life, increased in antioxidative effect and digestion and absorption capacity.

Generally, lactic acid bacteria drink (lactic acid bacteria drink) is made by fermenting lactic acid bacteria with lactic acid bacteria mixed with milk or skim milk, and is a favorite food which has been widely used for a long time due to its unique flavor (flavor).

Since the lactic acid bacterium drink using milk or skim milk has a considerable problem due to a high content of animal fat and cholesterol, development of a lactic acid bacterium having fermented vegetable material is required now, and a lactic acid bacterium drink using vegetables and fruits is developed And is widely used.

However, since the fermented beverage using the vegetable material has a lower number of strains than the lactic acid bacterium drink using milk as the medium, the proper efficiency of the fermented beverage can not be obtained, so that the fermented beverage can not be effectively fermented And the original flavor (flavor) of having it could not be properly displayed.

Conventionally, Japanese Patent Publication No. 10-92-003058 entitled " Method for producing fermented beverage of vegetable lactic acid bacteria using microorganisms "(prior art 1) and registered patent No. 10-0884707 entitled" Prior art 2) has been proposed.

The prior art 1 is a method for producing lactic acid bacterium which produces a fruit flavor from vegetable raw materials (soybean, rice, barley, wheat, corn, potato, sweet potato, etc.) using lactic acid bacteria of Leuconostoc mesenteroides strain, A method of manufacturing a beverage.

The above-mentioned prior art 2 discloses a method in which the tree sap collected from birch or nodulous trees is sprayed with a solution of Lactobacillus acidophilus, Lactobacillus brevis, Luconostomyces teneroides, Luconostolactus, Lactococcus lactis, Wherein the fermented milk is fermented by inoculating and fermenting a lactic acid bacterium selected from the group consisting of Tosa superose, Pediococcus dextranicus, and Streptococcus thermophilus.

However, in the prior art 1 , the vegetable raw material is fermented with the lactic acid bacteria isolated from the flounder and the prior art 2 is fermented by inoculating one kind of lactic acid bacterium into the birch sap. Thus, the storage and the preference are improved, Concentration fermented beverage, the number of strains is small and the efficiency of fermentation is lowered, so that a high-quality fermented beverage having high efficacy can not be realized.

Furthermore, since the prior arts 1 and 2 are obtained by simply fermenting vegetable raw materials using lactic acid bacteria, the effect of increasing the number of strains or enhancing the antioxidative and digestive absorption ability can be expected as in the present invention There was no.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and an object of the present invention is to provide a method for fermenting a plant material extract and a concentrated juice with a mixed microbial fermentation liquid to increase the number of strains, Wherein the fermented beverage comprises a fermented microbial fermentation broth.

In order to achieve the above object, the present invention is characterized in that a plant material is put into a pressure tank together with 5 to 8 water of water, heated at a temperature of 70 to 80 캜, at a pressure of 500 to 700 mmHg, Extracting a time; Filtering the extracted liquid with a filter while cooling the liquid to 40 DEG C or less to remove impurities; The mixed microbial fermentation broth of 2 to 4 wt% and the sweetener of 2 to 4 wt% were uniformly mixed, and in a fermentation chamber maintained at 25 to 45 캜, 4 to 8 Time fermenting step; Filtering the fermented plant material fermented by filtration, sterilizing at a temperature of 63 to 75 캜 for 23 to 17 seconds; Fermenting the sterilized plant material fermentation broth into a fermentation chamber maintaining -1 to 8 캜 and aging for 22 to 26 hours; And filling the container with a fermented liquid of plant material having been aged, and packaging the fermented liquid of the fermented liquid of plant material lactic acid bacteria using the complex microorganism fermentation broth.

The vegetable lactic acid fermented beverage of the present invention completed by the above-described manufacturing process can be used as a health food having no animal fat or cholesterol harmful to the human body, and the number of the strains ) Can be increased to provide a high quality lactic acid bacterium drink capable of enhancing the antioxidative effect and digestion and absorption capacity, and at the same time, the pH is maintained as low as 3.2 to 3.7 due to the fermentation of the plant material, , It is possible to provide fermented beverages of high quality and high efficacy of lactic acid bacteria which are excellent in external competitiveness and can exhibit the inherent flavor (flavor) possessed by the fermented beverage, by preventing the generation of germs due to the generation of organic acids, .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process sequence of a fermented beverage of lactic acid bacteria according to the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example

The plant material was charged into a pressure tank together with 5 to 8 times of water and heated to a temperature of 70 to 80 캜 while heating with a heater to maintain the internal pressure of the tank at 500 to 700 mmHg and then extracted for 5 to 7 hours.

In the extraction step, the plant material is put into a bag of mackerels and put into water to facilitate the treatment of the residue after the extraction. In the extraction process, ultrasonic vibration and fine bubbles are given to the interior of the pressure tank, So that the extraction effect can be enhanced.

Subsequently, the extract was filtered with a filter while cooling to 40 캜 or lower to carry out a filtration step of removing impurities.

Subsequently, 82 to 88% by weight of plant materials, 8 to 12% by weight of concentrated juice, 2 to 4% by weight of mixed microbial fermentation liquid and 2 to 4% by weight of sweetener were mixed in a fermenting chamber maintained at 25 to 45 캜 Followed by fermentation for 4 to 8 hours.

The concentrated juice was a gel-type juice which had been cleaned and then pressed, and the juice was boiled at a high temperature and a high pressure to have a volume of 30 to 50%. The sweetener was used as a sweetener, One was used.

In the fermentation step, the fermentation by the mixed microbial fermentation broth was able to achieve a high-quality fermented fermented lactic acid bacteria having a pH of 3.2-3.7, which was excellent in storage stability and increased bacterial count, and had a pH of 4.8 or less So that generation of germs due to the generation of organic acids is prevented and efficient fermentation can be achieved.

In some cases, depending on the fermentation conditions, an acidity modifier may be used to maintain the appropriate pH of the plant material extract.

Subsequently, the fermented plant material fermentation broth was filtered with a filter, and sterilized at a temperature of 63 to 75 캜 for 23 to 17 seconds.

Subsequently, the sterilized plant material fermentation broth was placed in a fermentation chamber maintained at -1 to 8 캜 and aged for 22 to 26 hours.

Then, the fermentation liquid of the plant material which had been aged was filled into the container and packed, thereby completing the production of the fermented vegetable lactic acid bacteria.

The vegetable lactic acid fermented beverage completed by the above-described manufacturing process can be used as a health food having no animal fat or cholesterol which is harmful to human body, and the number of the strains is increased as the plant material is fermented by the complex microorganism fermentation broth, The present invention can provide a fermented beverage of lactic acid bacteria having high efficacy and high quality which can excellently exhibit an inherent flavor of a fermented beverage.

In addition, the pH of the lactic acid bacterium beverage is kept as low as 3.2 to 3.7 by fermentation of the mixed microbial fermentation broth and the plant material, so that the bacterial number is increased and the generation of germs due to the production of organic acid is prevented, So that a high-quality fermented beverage of lactic acid bacteria having superior external competitiveness can be realized.

The process for producing the complex microbial fermentation broth is as follows.

A fermentation step of fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicine, fermenting the fermented lactic acid bacterium, Of fermenting the second lactic acid bacteria by adding the soluble propolis and adding the lactic acid bacteria to the second lactic acid bacterial fermented product, adding the 0.5-2% by weight of minerals to the second lactic acid fermented product, adding the yeast and fermenting the third yeast fermentation step, A fourth fermentation step in which actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyun, and acetic acid bacteria are inoculated and fermented in water, 0.05 to 1 wt% of glycerin is added to the fourth fermentation product, This completes the complex microbial fermentation broth.

Examples of the process for producing the complex microorganism fermentation broth are as follows.

0.3 to 0.8% by weight of salt was added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria was added thereto. The fermented product was fermented in a fermenter maintained at a temperature of 30 to 40 캜 for about 2 days and then subjected to pressure distillation to obtain an extract. Fermentation step of fermenting primary fermented lactic acid fermented for 7 to 10 days in a fermenter maintained at a temperature of 40 ° C.

The term "herbal medicine" means a medicament obtained from a natural source, such as an oak leaf, a leaf, a dandelion, a pupa, a crab, a lobule, a cinnamon, a songson, a wormwood, a hovenous fruit, a mistletoe, Was used as the herbal medicine.

The above-mentioned lactic acid bacteria may be selected from the group consisting of Lactobacillus lutea, Lactobacillus casei, Lactobacillus lafflata and Lactobacillus acidophilus, either alone or in combination.

The distillation method was used in which the pressure distillation was performed by applying a pressure higher than atmospheric pressure to the distillation apparatus.

Next, a fermentation step of a second lactic acid bacterium was carried out by adding 0.1 to 0.5% by weight of water-soluble propolis to the fermented product of the first lactic acid bacteria, adding lactic acid bacteria, and fermenting the fermented product in a fermenter maintained at a temperature of 30 to 40 ° C for about 2 days.

The water-soluble propolis itself is a substance having an antioxidative effect, but the microbial fermentation broth according to the present invention can achieve a significantly higher antioxidative effect than the antioxidative effect obtained by the simple addition of propolis.

Next, a fermentation step of the third yeast strain, in which 0.5-2 wt% of minerals were added to the fermented secondary lactic acid bacteria and yeast strains were added thereto and fermented in a fermenter maintained at a temperature of 30-40 ° C for about 2 days, was performed. The "minerals" used minerals that are nutrients that are relatively small in quantity for growth, maintenance and reproduction of the human body.

The yeast may be any yeast that can be used for conventional yeast fermentation, and Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof is used.

Next, a fourth fermentation step in which the actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukguk and acetic acid bacteria were inoculated into the fermentation product of the third yeast strain and fermented in a fermenter kept at a temperature of 30 to 40 캜 for about 2 days was carried out.

The actinomycetes used Streptomyces griseus, Streptomyces aureus, Streptomyces abisoflavus, or a combination thereof.

The filamentous fungi used were filamentous fungi and fruiting bodies produced by Aspergillus, Penicillium, and Rhizopus.

The Bacillus subtilis may be selected from the group consisting of Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus, ) Or a combination thereof.

Then, 0.05 to 1% by weight of glycerin was added to the fourth fermentation product, and homogenized at high speed and dispersed. Then, the fermentation was carried out in a fermenter maintained at a temperature of 10 to 30 캜 for about 2 days, .

The above-mentioned "glycerin" is a food additive having the formula C3H5 (OH) 3, a molecular weight of 92.10, a hygroscopic property, water solubility and a sweetness about one-third of sucrose.

The high-speed dispersing operation was performed to homogenize a mixture of the fourth composite fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1000 rpm.

The fermentation broth of the microorganism completed by the fifth fermentation is not only excellent in antioxidative effect itself but also contributes to the enzymatic action when ingested and promotes digestion and absorption by ingesting food after ingestion, The effect of suppressing the proliferation of the cells.

On the other hand, the plant material exists in various forms in nature, and in the present invention, any one of seeds, fruits, mushrooms, grains, herb medicine, seaweeds, vegetables, fruits is selected and used.

Among the plant material groups, the seeds are selected from the group consisting of sesame seeds, perilla seeds, red pepper seeds, flax seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds and green tea seed seeds, Respectively.

Among the above-mentioned plant materials, the fruit is selected from the group consisting of fruit consisting of date palm, blueberry, crumbberry, plum, creviola, black choco berry and acai berry, or a combination thereof.

The mushroom was selected from the group consisting of mushroom, mushroom, mushroom, mushroom, truffle and mushroom materials selected from the group consisting of combinations thereof.

The grain may be any one of grains composed of rice, bean, red bean, sorghum, millet, tea, jojoba, brown rice, buckwheat, rice gruel, rice gruel, rice gruel, barley, black rice, wheat, Were used.

The above-mentioned herb medicinal materials are selected from the group consisting of ginseng, ginseng, ginseng, camellia japonica, dodok, bellflower, chaga mushroom, matsutake mushroom, pine needles, , Or a combination of these herbicides.

The above seaweeds are selected from the group consisting of seaweeds, seaweeds, seaweeds, seaweeds, sweet algae, mulberry leaves, marigolds and green algae, or a combination thereof.

The vegetable is selected from the group consisting of carrot, amber, radish, red pepper, garlic, onion, green onion, ginger, molokia, and fresh vegetables, or a vegetable material composed of a combination thereof.

The fruit was selected from the group consisting of apple, pineapple, strawberry, pear, persimmon, grape, kiwi and plum fruit group, or a combination thereof.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims (4)

Extracting the plant material with 5 to 8 times of water into a pressure tank and extracting it for 5 to 7 hours at an internal atmospheric pressure of 500 to 700 mmHg of the tank while heating to maintain 70 to 80 캜;
Filtering the extracted liquid with a filter while cooling the liquid to 40 DEG C or less to remove impurities;
The mixed microbial fermentation broth of 2 to 4 wt% and the sweetener of 2 to 4 wt% were uniformly mixed, and in a fermentation chamber maintained at 25 to 45 캜, 4 to 8 Time fermenting step;
Filtering the fermented plant material fermented by filtration, sterilizing at a temperature of 63 to 75 캜 for 23 to 17 seconds;
Fermenting the sterilized plant material fermentation broth into a fermentation chamber maintaining -1 to 8 캜 and aging for 22 to 26 hours;
And filling the container with the fermented liquid of the plant material after the fermentation has been completed and packaging the fermented liquid.
The method for producing a complex microorganism fermentation broth according to claim 1,
A fermentation step of fermenting the fermented product by adding 0.3 to 0.8 wt% of salt to the total weight of the herbal medicine, fermenting the fermented lactic acid bacterium, Of fermenting the second lactic acid bacteria, adding 0.5-2 wt% of minerals to the second lactic acid fermented product, adding the yeast and fermenting the third lactic acid bacteria, fermenting the third yeast yeast A fourth fermentation step in which actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyun, and acetic acid bacteria are inoculated and fermented in water, 0.05 to 1 wt% of glycerin is added to the fourth fermentation product, Wherein the fermented beverage is a fermented beverage.
The method according to claim 1,
Further comprising the step of applying ultrasonic vibration and fine bubbles to the inside of the pressure tank in the step of extracting the plant material so that the plant material is deeply decomposed inside,
The concentrated fruit juice in the fermentation step is a gel-type fruit juice which has been cleaned and then pressed, and the juice is boiled at high temperature and high pressure and reduced to have a volume of 30 to 50%
Wherein the sweetener is one selected from the group consisting of sweet potato, sun salt, and glucose.
The method according to claim 1,
The plant material is selected from the group consisting of seed, fruit, mushroom, grain, herb medicine, seaweed, vegetables, fruit,
Among the plant material groups, the seeds are selected from the group consisting of sesame seeds, perilla seeds, red pepper seeds, flax seeds, sunflower seeds, pumpkin seeds, avocado seeds, grape seeds, ginseng seeds, ,
Wherein the fruit is selected from the group consisting of fruit consisting of date palm, blueberry, crème berry, plum, creviola, black choco berry, and ascorbic, or a combination thereof,
Wherein the mushroom is selected from the group consisting of mushroom materials consisting of mushroom, mushroom, mushroom, mushroom, and truffle mushroom, or a combination thereof,
The grain may be any one of grains composed of rice, bean, red bean, sorghum, millet, tea, jojoba, brown rice, buckwheat, rice gruel, rice gruel, rice gruel, barley, black rice, wheat, ≪ / RTI > and combinations thereof,
The above-mentioned herb medicinal materials are selected from the group consisting of ginseng, ginseng, ginseng, camellia japonica, dodok, bellflower, chaga mushroom, matsutake mushroom, pine needles, , Or a combination thereof, and is preferably selected from the group consisting of < RTI ID = 0.0 >
The seaweed is selected from the group consisting of seaweed, seaweed, kelp, seaweed, moss, mulberry, seaweed and green seaweed, or a combination thereof,
The vegetable may be selected from the group consisting of any one of carrot, pumpkin, radish, red pepper, garlic, onion, green onion, ginger, molokia, ,
Wherein the fruit is selected from the group consisting of apple, pineapple, strawberry, pear, persimmon, grape, kiwi and plum fruit group or a combination thereof. Gt;

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