KR20160136004A - Production method of fermented Berry by using Vitamin C - Google Patents

Abstract

The present invention relates to a method for producing fermented berries using vitamin C. According to the present invention, by using vitamin C as a fermentation promoter, berries are enzymatically self-fermented without the presence of oxygen, and are also re-fermented using the extracted fermented solution. Accordingly, it is possible to produce an ingredient which can provide specific textures when used in beverages, functional foods, raw materials for medicinal herbs, grape wine, and fruit drinks.

Description

[0001] The present invention relates to a method for producing fermented berries using vitamin C,

The present invention relates to a method for producing a berry fermented product by inducing fermentation of berry itself using vitamin C.

Berry refers to the fruit of a strawberry, but in general, it is a fruit of a small natural fruit, which is inadequate for food because of its high tannin content. However, some of it is used as a health food because of the high concentration of anthocyanin in the pulp. Commonly known berries are Aronia, Blueberry, Acanthopanaxberry, and many other wild small fruits that belong to the Berries, but most of them have no name It is said to be of no use value because it contains a high concentration of tannin. However, berries generally contain a large amount of tannins, which can be fermented to form anthocyanin-free fermented products. The present invention is to use a rich anthocyanin of berry to make a deep meat texture and to use it in a fruit juice or a drink.

Aronia is known to contain the highest levels of anthocyanin and cadecin in the wild, and its polyphenol content is unmatched in comparison to other berries. Aronia King's Berry 'and has a polyphenol content of 80 times grape, 50 times Asai berry, 20 times bokbun, 15 times cranberry, 10 times of black currant more than five times the blueberry It is reaching. In addition, anthocyanin and tannin were found to have the highest content at the same time. Berry has many fermented products. In Patent No. 10-1286382, the product is caused by fermentation by mold, and the registered patent 10-1383276 is fermented by adding an enzyme from the outside. However, the present invention differs from the conventional fermentation method in that it induces the activation of berry itself enzyme.

Blueberry is a well-known variety of berries. Native Americans call blueberries as gifts of God and use them as medicines, dyes, food ingredients, seasonings and spices. According to the US Department of Agriculture (USDA) report, 40 grams of blueberries per day About 20 to 30 or more fruits that have been eating for more than three months is said to have an effect on improving vision. Blueberries contain anthocyanins that are known to be effective and appear to be effective after about 4 hours of ingestion. Anthocyanins are known to help eliminate free radicals that cause cancer and various adult diseases in the human body, and they are rich in meat quality in fruit making. It is used as a processed product to enhance taste, convenience, and storage of blueberries, or as an additive to other products. It has been actively developed as a processed food in USA, Canada, Japan, Germany and New Zealand. According to the BlueBerry Association of America, more than 30,000 varieties of blueberries worldwide have been developed, including snacks, juices, gum, candy and cereals.

Acanthopanax is named after acapto, while Acanthopanax is called Acanthopanax, and Panax means healer. Ogapi is a deciduous broad-leaved shrub belonging to Araliaceae such as ginseng, and it is produced in Korea, China and Russia. According to Dongbok-Bo and Seon-gok Gangmok, it is said that it will lighten the body by taking long-term roots, stem and bark of eggplant, etc. Ogphi has been used for a long time and is called tree ginseng. There are similar effects of ginseng on the roots and stems of the ginseng. Especially, processing the ginseng berries into ginseng juice enhances the functionality to improve the texture and color. According to various research reports on astrocytes, astrocytes are known to promote the function of enhancing the overall function of living organs and to foster environmental adaptation or defense of living organisms. The present invention is a fermentation method which is completely different from the previous fermentation method in that it activates the own enzyme of the gingiva in order to multiply the effect of various biofunctions of the gingko.

Vitamin C is used as an aid to the activation of enzymes. The enzyme consists of an inert precursor that is blocked to prevent the enzyme producing it from self-digestion by the enzyme itself. Therefore, it is known that the activation of tissue of plants occurs by deviating from this blockade. Vitamin C is said to affect fermentation by inducing activation of its own enzyme by affecting such activation. This is the same principle as when the germination of a plant causes fermentation of its own enzyme activation.

It can be used as a material for fermentation of the second berry by activating the fermentation of berry itself by using vitamin C, and this fermentation enzyme can be used as a bioreactor in which the input and extraction of raw materials are continuously performed in a fermenter It is also an invention technology.

The present invention has the same results as the conventional method of using the sugar used in the fermentation method of the present invention and the method of injecting the enzyme from the outside, but the fermentation by inducing the activation of the self-enzyme using the vitamin C, And has a good taste and flavor and shortens the fermentation process time.

1. Korean Registered Patent No. 10-1383276 2. Korean Patent No. 10-0883862 3. Korean Patent No. 10-1286382

 Korea Biological Science Association, biology dictionary, academy book tannin  Holoenzyme, Doosan encyclopedia  Encyclopedia of Enzymes, Enzyme, Chemistry, 2001  Enzyme precursor, Chemical metabolism, 2001, Sehwa

Aronia has a bad taste and a strong sour taste, and Ogapi berry is produced by drinking alcohol and has a problem of hangover. In addition, the blueberry has a problem that the fermentation takes a long time. The present invention is advantageous in that the vitamin C is used to eliminate fermented taste and hangover, greatly reduce the fermentation time, and make the fermented product enhanced in the pharmacological effect of anthocyanin.

(1) The fermentation and re-fermentation step of the berry consists of (1a) a step of producing a fermentation product of berry and (1b) a step of producing a fermentation product of berry,

(1a) The step of producing the fermented berry,

Berry, water, vitamin C preparation process;

A mixing step of placing the above materials into a container, removing air and then mixing the materials;

A fermentation step of removing a gas generated after the vessel containing the mixture is sealed and left; Lt; / RTI >

(1b) The fermentation product preparation step comprises

Berry, water, vitamin C, (1a) preparing a material for preparing the fermented berry;

A mixing step of placing the above materials into a container, removing air and then mixing the materials;

A fermentation step of removing a gas generated after the vessel containing the mixture is sealed and left; Lt; / RTI >

Here, the weight ratio of berry, vitamin C, and water to be added to the step (1a) for preparing the fermented berry in the above (1) berry fermentation and re-fermentation step is 100: 1 to 100: 10 to 10000.

The weight ratio of the fermentation product obtained in the step (1) of producing the fermentation product of berry, vitamin C, water and (1a) berry fermented during the berry fermentation and re-fermentation step (1b) 1000: 10 to 10000: 10 to 10000.

At this time, the berry is used to mean any one of aronia, blueberry, and ogapi berry.

In addition, (1a) the material in the material preparation step of the berry fermentation step is characterized by berries, flowers, leaves, stems, roots, woody parts or a combination thereof.

In this case, vitamin C used in (1a) the fermentation stage of berries and (1b) fermentation stage of berries is used to mean ascorbic acid, derivatives of ascorbic acid or a combination thereof.

The present invention induces the fermentation of Berry's own enzymes using vitamin C, and is an invention for producing a high-concentration anthocyanin and a base material for making health foods that enhance not only the taste and aroma of berry but also the pharmacy effect.

1 is a representative view.
Fig. 2 is a view showing (1) the berry fermentation and re-fermentation steps in detail.

Aronia melanocarpa, also called blackchokeberry, is a plant belonging to the genus Rosaceae and originating in northern America. Aronia, introduced and grown in Europe in the 18th century, was used as a medicinal fruit and was called a panacea. In addition, Aronia has a good taste, color, and flavor, and is highly useful as a variety of food materials such as jam, wine, juice, and tea. A large amount of anthocyanins and other flavonoids contained in Aronia fruit have various physiological functions such as antioxidant effect, gastric protective effect, anti-inflammatory effect, anti-diabetic effect and immunoregulatory activity activity. Aronia fruit is tasteful and soft and contains a large amount of plant active substances such as cyanine anthocyanin, cadenine, tannin, chlorogenic acid, and beta carotene. Especially, cyanine and cadecine content are the highest among existing plants. In addition, it contains natural benzoic acid naturally, which not only shows a unique pharmacological activity, but also contains a large amount of anthocyanins and is useful for long-term preservation of fruit.

Blueberry is known to North America, with more than 20 species. In Korea, there are jade trees and corn chestnuts, all of which can be eaten.

Recently, a small fruit called berries has been known in many countries for its antioxidant effect. Blueberries belonging to the rhododendron and rhododendron were used as medicines, dyes, food ingredients, seasonings and spices. It is known that anthocyanin, an antioxidant that makes the fruit look blue, is more than 30 times more common than ordinary grapes.

Acanthopanax is named after acapto, while Acanthopanax is called Acanthopanax, and Panax means healer. Ogapi is a deciduous broad-leaved shrub belonging to Araliaceae such as ginseng, and it is produced in Korea, China and Russia.

According to Dong-bo-bo-gyung or Bon-gae Gangmok, it is said that it will lighten the body by taking a long time of the roots of the ginseng root, the stem and the branches, etc. The ginseng has been used for a long time and is called the second ginseng. There are seven kinds of triterpenoid-based glycosides, and they are named as ureo terosides A, B, C, D, E, F and G. Other physiologically active ingredients of Ogapi are known to be effective in sterol, coumarin (hypotensive, sedative), syringin (antipyrotic), sesamin (cough suppression) and hyperperin (coronary artery dilatation). Especially, Ogapi Berry improves the texture and color by adding Ogapi to Ginsengjuju.

Vitamin C is a substance made by adding calcium, sodium, and magnesium to ascorbic acid. It is made of vitamin C (L-Ascorbic acid), Sodium L-Ascorbate, L-ascorbic acid stearate L-Ascorbyl Stearate), Calcium Ascorbate, and Ascorbyl Palmitate. These are manufactured and processed to supplement vitamin C, and there are dozens of compounds and derivatives, and it is known as a substance that has a strong reducing action and does not have any abnormality in body even if it eats much. When vitamin C is used in food or beverage, it changes color or gives out odor. In food production, it expresses negative and is used as a preservative. However, the present invention uses vitamin C as an enzyme activation and fermentation accelerator. Hereinafter, the present invention will be described in detail with reference to examples.

1. Berry fermentation and re-fermentation

(1a) Preparation of fermented berry

① Material preparation process: Prepare 100 g of crushed berry, 500 g of water, 10 g of vitamin C, and a container.

② Mixing process: Mix the above materials well and remove air.

③ Fermentation process: Remove the gas after sealing the container containing the mixture.

The berry fermented product (semi-product fermented product) can be obtained through the above-described processes. The semi-finished fermented product is kept refrigerated or air-tightly sealed.

(1b) Preparation of fermented product of barley

 ① Material preparation process: Prepare 50 g of vitamin C, 5000 g of water, 500 g of semi-product fermentation product of (1a), and a container in 1000 g of crushed berry.

 ② Mixing process: Mix the above materials well and remove air.

 ③ Fermentation process: Remove the gas after sealing the mixture container.

In this case, if a part of the re-fermented product obtained in the (1b) fermentation process is used in place of (1a) the fermentation product obtained in the fermentation stage of the berry, (1a) the berry fermentation step is not necessary and continuous fermentation can be performed.

The fermented product is obtained through a series of the above steps. The re-fermented product is refrigerated or air-conditioned and sealed.

Wheat fermentation and re - fermentation stages were tested for fermentation. The test was carried out in the same manner as described above for (1a) preparing the fermented product of berry and (1b) preparing the re-fermented product of berry, wherein (1a) , And the weight of the ougy berry, water, and vitamin C were mixed with 100g, 500g, and 10g, respectively, to obtain a berry fermented product (semi-product fermented product).

The weight of the fermented product obtained in the step of (1b) fermenting fermented product, (a) the weight of the fermented product obtained in the production of the fermented product of (aa), vitamin B [Vitamin C and (1a) fermentation products obtained in the berry-making stage] were changed according to the following Table 1 and the fermentation temperature was 25 ° C.

 (Test 1) was a fermentation test with fruits, flowers, leaves, stems, roots, and woody parts of Aronia, Blueberry, and Ogapiperberry. Table 1 shows the results of the fermentation test And the time taken to remove the gas. In other words, this test tests whether enzymes can be activated in all regions of Aronia, Blueberry, and Oggabae, as well as in each region, and which region causes the fastest enzyme fermentation.

The time at which the first gas from each part of the berry came out was different, confirming that the fruit was fermented the quickest. In addition, the leaves in the vicinity of the fruit had the fastest first fermentation time and took long time in order of stem, root, and woody part. Through this test, it was confirmed that fermentation occurs in any part of the plant and the enzyme can be extracted here.

(Test 2)

  The production process of the fermented product was also carried out in the same manner as described above.

At this time, (1b) the berry which is put into the fermentation process of the berry fermented product, 1000 g of aronia, blueberry, and ogaspberry are respectively added and 5000 g of water are added. (1a) Fermentation of each of the aronia, blueberry, The amount of water to be added and the amount of vitamin C to be added were measured and the time taken for fermentation was measured. The fermentation temperature was 25 ° C at room temperature.

Table 2 compares the time taken for the first degassing in signaling fermentation during the re-fermentation stage of (1b) berry during the above test procedure.

As shown in Table 2, it can be confirmed that the fermentation time can be shortened proportionally to the addition of a large amount of vitamin C and semifinished product fermentation to Aronia, Blueberry and Ogapiperberry. In addition, it was confirmed that fermentation is more likely to occur when the amount of the semi-product fermented product of each ingredient (1a) is increased, even if a small amount of vitamin C is added.

(Test 3)

The fermented product of barley was prepared as described above.

At this time, (1a) the berry which is put into the fermentation stage of the berry fermentation product was made into 100 g each, and then the fermentation was carried out by adding 110 g of 2200 g of vitamin C thereto. (1b) In the re-fermentation stage, the amount of fermentation product of (1a) berry was varied in 500 g of berry without water and vitamin C, respectively, and the time of fermentation and the possibility of fermentation were compared. The fermentation temperature was 25 ° C at room temperature.

According to the test results shown in Table 3, the fermentation gas of the fermentation product of berry was confirmed even without vitamin C administration, and the amount of the fermentation product of the berry fermentation was large , And that the larger the amount of the semi-product fermentation product of (1a), the shorter the fermentation time is in proportion. 1a) If the fermented product is used only once for the first time, then 1b) Since the product made from the fermentation of the berry can be used, the fermentation product can be used as a continuous fermentation bioreactor I could confirm the fact.

By fermenting Aronia, Blueberry and Ogapa Berries, it is possible to make functional foods by decomposing tannins and reducing the tasted taste, and using these tobacco, flavonoids, and anthocyanins, etc., and in many wild fruits We can make a continuous fermentation bioreactor that extracts herbal ingredients simply. They can also be used to make fruit juices such as Aronia juice, blueberry juice, and ogapi juice using various health foods and their color and texture.

Claims (6)

(1) The fermentation and re-fermentation step of the berry consists of (1a) a step of producing a fermentation product of berry and (1b) a step of producing a fermentation product of berry,
(1a) The step of producing the fermented berry,
Preparation of ingredients to prepare berries and water, vitamin C;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Made to

(1b) The fermentation product preparation step comprises
Berry, water, vitamin C, (1a) preparing a material for preparing the fermented berry;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; ≪ / RTI >
A method for producing a fermented berry using vitamin C.
The method according to claim 1,
(1) Fermentation and re-fermentation stage of berry Wherein the weight ratio of berry, vitamin C and water to be added to the fermentation product of (1a) berry is 100: 1 to 100: 10 to 10000,
A method for producing a fermented berry using vitamin C.
The method according to claim 1,
(1) The weight ratio of the fermented product obtained in the step (1b) to the fermentation product of berry, vitamin C, water, and (1a) : 1 to 10000: 10 to 10000,
A method for producing a fermented berry using vitamin C.
The method according to claim 1, 2, or 3,
In the method for producing fermented berry Wherein the vitamin C is ascorbic acid and its derivatives or a combination thereof.
A method for producing a fermented berry using vitamin C.
The method according to claim 1 or 2,
(1a) The material of the berry fermentation step is berries, flowers, leaves, stems, roots, woody parts or a combination thereof.
A method for producing a fermented berry using vitamin C.
The method according to claim 1, 2, or 3,
Wherein the berry is used to mean any one of Aronia, Blueberry, and Acanthopanaxberry.
A method for producing a fermented berry using vitamin C.

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