KR20170036388A - Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth - Google Patents
Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth Download PDFInfo
- Publication number
- KR20170036388A KR20170036388A KR1020150135485A KR20150135485A KR20170036388A KR 20170036388 A KR20170036388 A KR 20170036388A KR 1020150135485 A KR1020150135485 A KR 1020150135485A KR 20150135485 A KR20150135485 A KR 20150135485A KR 20170036388 A KR20170036388 A KR 20170036388A
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- South Korea
- Prior art keywords
- lactic acid
- fermented
- blueberry
- acid bacteria
- fermentation broth
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
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- 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
- A23V2250/2106—Bilberries, blueberries
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Botany (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
The present invention relates to a fermented beverage composition of blueberry vegetable lactic acid bacteria fermented with a fermented liquid of fermented Lactobacillus japonica Lactobacillus japonica extract enhanced by GABA by fermentation, and more particularly to a fermented beverage composition of fermented beverages, Fermented beverage composition.
GABA is an abbreviation for gamma-aminobutyric acid. It is an amino acid neurotransmitter. The biosynthetic pathway is produced by glutamate-producing enzymes through enzymatic processes. In 1952, the American biochemist Eugene Roberts Roberts). It is a unique amino acid that exists only in the mammalian brain. It inhibits the main neurotransmitter in the central nervous system of vertebrate animals and is thought to be a inhibitory neurotransmitter of the central nervous system.
It is also found in cereals such as human brain, vegetables, fruits, rice, and brown rice. It increases the oxygen supply of the brain in addition to blood pressure lowering and diuretic effect, thereby promoting the metabolic function of the brain cells, stabilizing the nerves, .
GABA binds to receptors in the plasma membranes of the inhibitory synapses of the brain in vertebrates, opening ion channels of cells to negatively charge charged chlorine ions and discharging positively charged potassium ions. This action increases the potential difference between the films and causes hyperpolarization. GABA A receptors in which receptors function as ligand opening and closing passages, GABA B receptors opening G-protein mediated pathways, and GABA C There is a receptor.
Some neurons produce GABA, which is called GABA neurons. GABA binds to the growing vertebrate receptors and acts to inhibit neuronal activity. In the case of insects, it modulates muscle activity in the middle of synapses and muscle cells, as opposed to mammals, and affects the stimulation of the entire gland.
Blueberries are a kind of bellflower, distributed 150 ~ 200 species around the world in the northern hemisphere, and three varieties including lowbush blueberry, highbush blueberry and rabbiteye blueberry. It is dominant. Blueberries have anthocyanin color, blue, sweet and sour sugar, viscous pectin, and a fragrant scent. Blueberries contain 4.5 grams of dietary fiber per 100 grams and are rich in calcium, iron, and manganese.
Candy, gum, jam, and drinks are produced worldwide. Blueberry products are being developed. Recently, functional foods and medicines have been actively developed, focusing on the functionality of eyes.
Research and development of blueberry pigment and clinical tests have confirmed various physiological functions including good eye function. These physiological functions include promotion of activating re-synthesis of rhodopsin in the eye retina, promotion of cancer adaptation, capillary protection, Antioxidant effect, action such as vitamin P, anti-ulcer activity and anti-inflammatory action, and a formal action.
As a prior art related to GABA, Korean Patent Registration No. 10-0857195 (a mainstream composition containing a large amount of GABA and a functional polysaccharide using germinated brown rice extract and kelp extract and a method for producing the same) uses germinated brown rice as a fermentation source, To an alcoholic beverage or a mainstream composition containing a functional polysaccharide and a method for producing the same.
In addition, Korean Patent Laid-Open Publication No. 10-2013-0050554 (production of fermented broccoli-containing Schizandra chinensis L.) produces gabas by using wheat bran, rice germ, germinated bran, and added to the fermentation of Schizandra chinensis lactic acid, Which has improved sensuality and functionality by eliminating foot odor and the like and containing guava.
However, the present invention relates to a method for producing a fermented lactic acid bacterium, which comprises adding a mushroom extract having enhanced giba component by fermentation of a fermented Lactobacillus japonica extract to a fermentation broth of a fermented lactic acid fermentation broth To thereby provide a fermented beverage of blueberry vegetable lactic acid bacteria containing a fermented Gabba component.
In order to achieve the above object, the present invention provides a fermented beverage composition for fermented vegetable Lactobacillus acidophilus comprising a fermented Lactobacillus fermentation broth containing a fermented GABA ingredient according to the present invention, comprising: a) a fermented fermented liquid of fermented Lactobacillus acidus bacterium; and b) And a control unit.
The blueberry vegetable lactic acid fermented beverage composition may further comprise: a) 5 to 50% by weight of a fermented liquid fermented blueberry lactic acid b) 0.5 to 27% by weight fermented lactic acid fermentation broth of a mushroom extract, 5 to 45% by weight of liquid fructose, 65% by weight.
Also, the fermentation broth of the blueberry lactic acid bacteria may be prepared by preparing a blueberry concentrate having a sugar content of 1 to 30 brix, sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 ° C for 10 to 60 minutes, 1 to 10 parts by weight of a lactic acid bacterial strain is inoculated to 100 parts by weight of the sterilized blueberry concentrate and fermented at a temperature of 24 to 45 ° C for 1 to 10 days to prepare a fermentation broth of blueberry lactic acid bacteria.
The fermentation broth of lactic acid fermented Lactobacillus extract according to the present invention is characterized in that it comprises a pretreatment step of washing and crushing the top mushroom, a step of extracting and filtering the crushed top mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours and filtering the filtered top mushroom extract 0.5 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight.
The present invention relates to a fermented beverage composition for fermented vegetable lactic acid bacteria fermented with a fermented liquid of lactic acid fermented with a fermented Gabba extract of the present invention, which inhibits the antioxidant effect, increase of cholesterol or triglyceride in the blood, The effect of GABA (GABA) having the same effect can be expected as well as the beneficial ingredient contained in blueberries and banana can be consumed.
The present invention relates to a fermented beverage composition of blueberry vegetable lactic acid bacteria containing a fermentation broth of a mushroom extract containing lactic acid bacteria containing a Gabba ingredient.
The blueberry vegetable lactic acid fermented beverage composition containing the fermentation broth of lactic acid bacteria containing the GABA ingredient according to the present invention preferably comprises a) a fermented broth of Lactobacillus acidophilus, and b) a fermented broth of Lactobacillus sp.
The blueberry vegetable lactic acid fermented beverage composition may further comprise: a) 5 to 50% by weight of a fermented liquid fermented blueberry lactic acid b) 0.5 to 27% by weight fermented lactic acid fermentation broth of a mushroom extract, 5 to 45% by weight of liquid fructose, By weight and 65% by weight.
Also, the fermentation broth of blueberry lactic acid bacteria may be prepared by preparing a blueberry concentrate having a sugar content of 1 to 30 (brix), sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 ° C for 10 to 60 minutes, 1 to 10 parts by weight of a lactic acid bacterial strain is inoculated to 100 parts by weight of a sterilized blueberry concentrate and fermented at a temperature of 24 to 45 ° C for 1 to 10 days to prepare a fermentation broth of blueberry lactic acid bacteria.
The fermentation broth of lactic acid fermented Lactobacillus extract according to the present invention is characterized in that it comprises a pretreatment step of washing and crushing the top mushroom, a step of extracting and filtering the crushed top mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours and filtering the filtered top mushroom extract 0.5 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight of the lactic acid bacteria strain.
1. Preparation of blueberry lactic acid fermentation broth
In order to prepare a blueberry concentrate, it is preferable to clean the blueberry in water flowing for 10 to 30 seconds, and then add the concentrate or the juice to obtain a blueberry concentrate.
At this time, the sugar content of the blueberry concentrate is preferably 1 to 30 brix, and most preferably 5 to 20 brix.
Preferably, the prepared blueberry concentrate is sterilized at 50 to 100 DEG C for 10 to 60 minutes. The sterilization is preferably sterilized by appropriately applying the temperature and time to the concentration and amount of the concentrate to prevent microorganisms from entering or being contaminated by microorganisms.
1 to 10 parts by weight of a Lactobacillus plantrarum KSH-1406 (KCTC SD1057) lactic acid bacterium strain cultured against 100 parts by weight of the sterilized blueberry concentrate is inoculated and cultured at 25 to 45 ° C for 1 to 10 days for fermentation desirable.
If the culture temperature is higher than 45 ° C, the fermentation temperature is too high to cause the lactic acid bacteria to be killed or to contaminate the mixed concentrate, so that the cultivation at the proper temperature And then fermented.
The lactic acid bacterium strain Lactobacillus The genus is a germ-producing bacterium that is fermented by the fermentation of saccharides to produce a large amount of lactic acid. It is polymorphic in form of Gram-positive spore bacillus, 0.5 ~ 0.9 × 1 ~ 11 μm in various forms of enterococcus , And Coryne type. The arrangement of microorganisms is termed, dehydrated, single-stranded, and single-ended. Most are mobility-free, usually catalase negative. This genus develops mainly in low oxygen environments and produces lactic acid in various sugars. It is also known that they are resistant to appropriate acidity, have a very complex nutritional requirement, require many amino acids and vitamins other than saccharides, and can not develop unless they are supplemented with micronutrients depending on the species or strain. Lactic acid fermentation by lactic acid bacteria is classified into homo fermentation and heterotrophic fermentation. Normal lactic acid fermentation is a fermentation that produces only lactic acid in saccharides. Lactic acid bacteria that do this are fermented lactic acid bacteria.
It is also known that the anthocyanin ingredient contained in the blueberries is effective for protecting eyesight and eye health, and especially preventing diabetic retinitis and cataracts. The blueberry has an antioxidant power, plays a role of preventing aging of brain cells, plays a role in reducing the formation of harmful cholesterol which is a cause of heart disease and heart attack, and is effective in the prevention of urinary tract infections.
The fermentation broth of blueberry lactic acid bacteria produced by the lactic acid fermentation is preferably fermented by culturing the fermentation broth to a pH of 3.40 to 3.44, a sugar content of 9 to 10, and an acidity of 0.45 to 0.52.
2. Preparation of Fermentation Lactic Acid Bacterium
It is preferable to harvest the top mushroom, wash it, finely cut it for easy drying, and dry it at a temperature of 40 to 70 ° C for 8 to 24 hours. The method of drying the top mushroom is not limited, but it is preferable to carry out hot air drying.
The dried top mushroom was pulverized to a size of 100 to 300 mesh, and the pulverized top mushroom powder was mixed with the purified water at a ratio of 1: 5 to 30 by mass, and the mixture was heated at 60 to 100 ° C for 1 to 10 hours for hot water extraction .
It is preferable to separate the mushroom from the mushroom extract and extract the Mushroom mushroom extract and conduct the sterilization step at a temperature of 60 to 100 ° C for 1 to 60 minutes.
It is preferable to sterilize at the above-mentioned temperature and time to prevent foreign substances or microorganisms from entering or being contaminated into the extract of the mushroom mushroom obtained by the hot water extraction.
Preferably, 0.5 to 10 parts by weight of the lactic acid bacteria strain is inoculated in 100 parts by weight of the sterilized mushroom extract and fermented at 25 to 45 ° C for 5 to 25 days. At this time, it is preferable not to cultivate the lactic acid bacteria below 25 ° C so that the activity of the lactic acid bacteria can be smoothly performed. If the temperature exceeds 45 ° C, the lactic acid bacteria may be killed or contamination of the mushroom extract may occur, And then fermented.
The lactic acid bacteria strain is preferably inoculated into the sterilized mushroom extract to be fermented to pH 4.0 to 7.5, sugar content of 2.0 to 8.0 and acidity of 0.05 to 0.30 to prepare a fermentation broth of fermented mushroom extract.
3. Manufacture of blueberry vegetable lactic acid fermented beverages
It is preferable to produce the fermented blueberry vegetable lactic acid fermented beverage by using the fermented broth of fermented blueberry lactic acid bacteria and fermented broth of fermented mushroom extract.
The fermentation broth of the produced blueberry lactic acid bacteria is produced by inoculating lactic acid bacteria into a blueberry concentrate and fermenting the broth. The fermentation broth has an effect of simultaneously ingesting not only lactic acid bacteria but also useful components contained in blueberry.
Table 1 below shows the blending ratio of the fermented blueberry lactic acid bacteria manufactured with the fermented broth of Lactobacillus acidus and Lactobacillus sp.
The liquid fructose is a liquid having a high specific gravity of fructose prepared by controlling the ingredients of corn syrup and a viscosity higher than that of sugar syrup. Sweetened fructose is a kind of monosaccharide like glucose.
The polydextrose is a white, amorphous, amorphous powder made by heating polymerization of glucose, sorbitol and citric acid, and has odorless and slightly acidic properties. Because it is well soluble in water and does not decompose in human digestive enzymes, it is used in soft drinks as soluble fiber.
The citric acid is divided into crystalline citric acid and anhydrous citric acid. Crystalline citric acid is gradually weathered in a dry atmosphere and slowly decomposed in moist air. When heated, it is melted to carbonize while generating steam with irritating odor, , Acidic seasoning such as candy, jelly, jam, ice-cream, canned food, and cooking oil. Anhydrous citric acid is used as an acidifier for foods that do not like water or powdery foods such as powdered juice, powdered foam juice, powdered sorbet, powdered ketchup, and chewing gum.
Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.
Example
Example 1
The blueberry concentration of 5-20 bricks (brix) is sterilized at a temperature of 50-100 ° C for 10-60 minutes. Pre-cultured Lactobacillus plantarum 1 to 10 parts by weight of KSH-1406 (KCTC SD1057) lactic acid bacterium strain is inoculated with 100 parts by weight of the sterilized blueberry concentrate and incubated at 25 to 45 ° C for 1 to 10 days for fermentation to produce a fermentation broth of blueberry lactic acid bacteria .
After 100 ㎏ of top mushroom is colored, it is dried at a temperature of 40 to 70 캜 for 8 to 24 hours and then pulverized to prepare a top mushroom powder. The crushed mushroom powder and purified water are mixed at a ratio of 1: 5 to 30 by weight, and the mixture is subjected to hot water extraction at a temperature of 60 to 100 ° C for 1 to 10 hours. The hot mushroom extract extracted with hot water was sterilized at a temperature of 60 to 100 ° C for 1 to 60 minutes, and then Lactobacillus plantrarum The KSH-1406 (KCTC SD1057) lactic acid bacteria strain is inoculated into the sterilized mushroom extract and fermented at 25 to 45 ° C for 5 to 25 days to prepare a fermentation broth of Lycopersic mung bean extract.
5 to 50 L of the fermented blueberry lactic acid fermentation broth, 5 to 45 L of liquid fructose, 1 to 5 L of polydextrose, 0.5 to 1.5 L of red grape concentrate, 0.2 to 1.2 L of citric acid, 0.15 to 0.55 L of blueberry flavor, ~ 0.14L, Stevent Fresh 0.01 ~ 0.11L, Lycopersicon esculentum Extract 0.5 ~ 27L of lactic acid fermentation broth and 30 ~ 65L of purified water are mixed to prepare blueberry vegetable lactic acid fermented beverage.
Claims (4)
The blueberry vegetable lactic acid bacterium fermented beverage composition comprises: a) a fermented broth of blueberry lactic acid bacteria; And
b) A fermented beverage composition of blueberry vegetable lactic acid bacterium obtained by mixing a fermented GABA ingredient-containing fermented mushroom extract lactic acid fermentation broth, which comprises a fermented gabapentin (GABA) component, comprising a fermented liquor fermentation broth.
Wherein the blueberry vegetable lactic acid bacteria fermented beverage composition comprises: a) 5 to 50% by weight of a fermentation broth of blueberry lactic acid bacteria;
b) 0.5 to 27% by weight of fermented Lactobacillus sp.
c) 5 to 45% by weight of liquid fructose; And
and d) 30 to 65% by weight of purified water. The fermented beverage composition of blueberry vegetable lactic acid bacterium according to claim 1, wherein the fermented beverage comprises a fermented GABA ingredient.
Wherein the fermentation broth of blueberry lactic acid bacteria comprises a step of preparing a blueberry concentrate having a sugar content of 1 to 30 brix;
Sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 DEG C for 10 to 60 minutes; And
Fermenting the fermented blueberry lactic acid fermentation broth by inoculating 1 to 10 parts by weight of the lactic acid bacteria strain with 100 parts by weight of the sterilized blueberry concentrate at a temperature of 24 to 45 ° C for 1 to 10 days; A fermented beverage composition of blueberry vegetable lactic acid bacteria fermented with a fermentation broth of a fermented mushroom extract containing a GABA ingredient.
Wherein the fermentation broth of the fermented Lactobacillus fermentation extract comprises a pretreatment step of washing and grinding the fermented mushroom;
Extracting the pulverized mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours and filtering the mushroom powder; And
And 0.5 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight of the filtered top mushroom extract to ferment the fermented green mushroom extract. A fermented beverage composition of vegetable lactic acid bacteria.
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| KR20190003372A (en) * | 2017-06-30 | 2019-01-09 | 농업회사법인 주식회사 생생초 | Method for producing Geomgangsong lactic acid bacteria fermented beverage using Geomgangsong pine lactic acid bacteria fermented solution with enhanced GABA component |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100857195B1 (en) | 2007-08-23 | 2008-09-05 | (주)마린바이오프로세스 | The producing process of alcoholic drinks containing a lot of gaba and functional polysaccharides using germinated brown rice and liquid extracted from sea tangle |
| KR20130050554A (en) | 2011-11-08 | 2013-05-16 | 정세영 | Manufacture of fermented schizandrae extract having gaba |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100857195B1 (en) | 2007-08-23 | 2008-09-05 | (주)마린바이오프로세스 | The producing process of alcoholic drinks containing a lot of gaba and functional polysaccharides using germinated brown rice and liquid extracted from sea tangle |
| KR20130050554A (en) | 2011-11-08 | 2013-05-16 | 정세영 | Manufacture of fermented schizandrae extract having gaba |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190003372A (en) * | 2017-06-30 | 2019-01-09 | 농업회사법인 주식회사 생생초 | Method for producing Geomgangsong lactic acid bacteria fermented beverage using Geomgangsong pine lactic acid bacteria fermented solution with enhanced GABA component |
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