KR20180047872A - Aronia fermented beverage comprising fermented aronia and dietary fiber - Google Patents

Abstract

The present invention relates to a fermented aronia beverage containing an increased amount of dietary fibers, which contains fermented aronia and an extract of dietary fibers extracted from aronia bark, and to a production method of the aronia beverage.

Description

[0001] ARONIA FERMENTED BEVERAGE COMPRISING FERMENTED ARONIA AND DIETARY FIBER [0002]

The present invention relates toAronia melanocarpa) Fermented water and an extract of a dietary fiber extracted from an aronia bark, and a process for producing the fermented beverage.

Modern humans are suffering from immune weakness due to excessive work, excessive drinking, overwork, irregular eating, lack of exercise, stress, pollution, and other external environmental factors. Such a decrease in the immune function of the human body is a problem directly related to health can do.

As a result, modern people are taking many measures to improve the immune system of the human body in order to prepare for the future of the health signal and the health abnormality that may occur in the future. In addition to investing time to maintain health, have.

The most active effort by modern people to improve the body 's immunity is to take exercise and health supplements. These exercises and health supplements are most often used as a means of maintaining health because they are less time and economic burdens than others.

Especially, in the case of health supplements, many kinds of things are around our life, so they can be taken according to their health condition or taste. These health supplements are intended to be used for the purpose of consuming in the physical and physiological aspects of the body, in order to consume the ingredients contained in the food material as they are, or to separate or extract specific components contained therein, concentrate, refine, Which is manufactured and processed.

Among such health supplements, beverages are usually prepared by mixing medicinal plant extracts or the like with a sweetener to enhance health or mixing with existing beverages. In order to increase the degree of preference, various pigments or sugars are added There is a problem.

In order to solve the above problems, there is a need for studies to reduce the amount of added sugar and coloring matter while maintaining nutrients and functionality inherent in natural foods in the production of health-conscious functional added natural products.

Korean Patent No. 10-1513083

An object of the present invention is Chokeberry (Aronia melanocarpa fermented product, and a dietary fiber extracted from an aronia bark.

It is still another object of the present invention to provide a method for producing the fermented beverage of Aronia with the dietary fiber enhanced.

In order to achieve the above object, one aspect of the present invention provides a fermented beverage having enhanced dietary fiber, comprising a fermented product of Aronia melanocarpa and dietary fiber extracted from Aronia bark.

Aronia ( Aronia melanocarpa ) is a rose and perennial shrub that lives in North America and northern Europe with distinctive seasons, and is used for edible, medicinal and ornamental purposes. The fruit of the Aronia tree belongs to berries containing anthocyanin such as strawberries, raspberries, cranberries, blueberries, etc. The fruit color differs depending on the concentration of anthocyanin, such as red, blue and purple. C3G (cyanidine-30O glycoside, cadecin, beta-carotene, lycopene, and lutein. Especially, Aronia has the highest content of anthocyanin and cadecin in the existing berries of the earth, and the content of polyphenols is 4.6 times higher than that of Asai berries, 5 times of blueberries, 20 times of cranberries and brambles , And anthocyanin content of 80 times or more that of grape.

Aronia has a sweetness component so that the sugar content reaches up to 17 brix. However, the aronia contains a significant amount of tannin component and thus has a strong taste. The sweet taste can not be felt properly by this sweet taste. Accordingly, the conventional health supplement containing Aronia contains sugar or an additive capable of sweet taste.

In the present invention, " bark " is residue, secondary product or processing by-product remaining after extracting the soluble aronia component. Although Aronia papaya contains a large amount of dietary fiber, most of it is simply abandoned and its industrial application is very insufficient. The dietary fiber contained in the Aronia leaf inhibits the absorption of harmful substances into the body, increases the activity of bowel movement, and can exhibit a diet effect. The fermented beverage of the present invention not only exhibits the health promoting effect but also the economic effect in the industry by including the dietary fiber derived from Aronia sp.

In the present invention, the term " Aronia fermented product " refers to a product obtained by mixing lactic acid bacteria and yeast with an Aronia extract and inoculating and culturing.

In one embodiment of the present invention, the extract of Aronia sp., Which is obtained by pulverizing and then extracted at about 40 to 50 ° C, is prepared, and the extract is fermented after mixed inoculation with lactic acid bacterium and yeast to produce an Aronia fermented product. Fermented Aronia fermented beverages with dietary fiber added were prepared.

The " extract " includes all extracts which can be formed using the extract itself, such as extracts of Aronia, diluted solutions or concentrates of the extracts, dried products obtained by drying the extracts, preparations or purified products of the extracts, And an extract of the formulation. In addition, the extract can be extracted from natural, hybrid, or variant plants of the above-mentioned Aronia, and can also be extracted from plant tissue cultures.

In addition, the method for extracting the Aromania extract of the present invention is not particularly limited, and may be extracted according to a method commonly used in the art. Examples of the extraction method include, but are not limited to, cold extraction, hot water extraction, ultrasonic extraction, filtration, and reflux extraction. These may be performed alone or in combination of two or more methods.

The kind of the extraction solvent used in the present invention is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the extraction solvent include water; C ₁ to C ₄ lower alcohols such as methanol, ethanol, propyl alcohol and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol and propylene glycol; And hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; Or a mixture thereof. Specifically, water, a lower alcohol, 1,3-butylene glycol, and ethyl acetate may be used alone or in admixture of two or more. In addition, the extract thus extracted may be filtered to remove suspended solid particles by filtration, for example, nylon, or filtered using a freezing filtration method or the like, or may be used as it is, or may be used as it is by freeze drying, hot air drying, spray drying It can be dried and used.

The Aronia fermented product of the present invention is prepared by fermenting the Aronia extract obtained through the above extraction process.

In the present invention, " fermentation " refers not only to a sugar decomposition process for obtaining energy without using oxygen, but also refers to a process for obtaining a substance useful to humans by using microorganisms or fungi.

The microorganism that can be used for the fermentation may be lactic acid bacteria, yeast, and / or a mixture thereof, and is not limited to the above examples. More specifically, the yeast is Saccharomyces cerevisiae cerevisiae ) may be used, but the present invention is not limited thereto and may be appropriately changed according to the judgment of the skilled in the art.

Lactic acid bacteria which can be used in the present invention are microorganisms which decompose carbohydrates such as glucose or lactose to produce organic acids such as lactic acid (lactic acid) and acetic acid, and the isolated strains or various commercially available lactic acid bacteria can be used without limitation. Using the available lactic acid bacteria Lactobacillus genus (Lactobacillus), Streptococcus genus (Streptococcus), Bifidobacterium (Bifidobacterium) genus Lactococcus (Lactococcus) in, Peddie Oh Caucus (Pediococcus) genus or kind Kono Stock (Leuconostoc) in and / Or a mixture thereof may be used, but the present invention is not limited thereto and can be appropriately changed according to the judgment of the skilled in the art.

Specifically, a mixture of Lactobacillus bulgaricus , Streptococcus thermophilus or Lactobacillus bulgaricus and Streptococcus low-tropomyces can be used.

In one embodiment of the present invention, Lactobacillus bulgaricus and Streptococcus leucophyllus were inoculated into a yeast Saccharomyces cerevisiae and an Aronia extract, followed by fermentation to produce an Aronia fermented product (Example 1).

The lactic acid bacteria and the yeast may be mixed in a ratio of 0.5-5: 0.5-5, based on the weight, and specifically 0.5-2: 0.5-2, most specifically 0.5-1: 0.5-1. .

When two or more lactic acid bacteria are mixed, the lactic acid bacteria to be mixed may be mixed at a ratio of 0.5-5: 0.5-5 by weight, more specifically 0.5-2: 0.5-2, 1: 0.5 to 1.

As a specific example, Lactobacillus bulgaricus and Streptococcus low-tropomyfus can be mixed and used as a lactic acid bacterium mixed with yeast, wherein the ratio between the mixed lactobacillus bulgaricus and Streptococcus low-tropomyces is 0.5 To 5: 0.5 to 5, and specifically 0.5 to 2: 0.5 to 2, most specifically 0.5 to 1: 0.5 to 1.

In the Aronia fermented beverage of the present invention, various additives known in the art other than the components described above may be further added. Examples of such additional additives include vitamins, minerals, flavoring agents, flavorings, preservatives and the like.

Examples of the vitamins include various water-soluble and lipid-soluble vitamins such as vitamin A (retinol), vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin B12 (cyanocobalamin) D (cholecalciferol and the like), vitamin E (tocopherol), niacin, bisbenthiamine, nicotinamide, calcium pantothenate, folic acid, biotin and choline in tartaric acid.

Examples of the minerals (electrolytes and trace elements) include manganese sulfate, copper sulfate, zinc sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine and cobalt.

Examples of the flavoring agent include apple flavor, orange flavor, grapefruit flavor, lemon flavor, cranberry flavor, lemon flavor and pineapple flavor.

Examples of the flavor materials include chocolate, etc. Examples of the preservative include benzoic acid, sodium benzoate, potassium benzoate, calcium benzoate, methyl p-hydroxybenzoate, ethyl p-oxybenzoate, sorbic acid, potassium sorbate, calcium sorbate and the like have. As a result of the addition of dietary fiber extracted from Aronia leaf, which is a byproduct of processing, the above-mentioned Aronia fermented beverage shows not only the dietary fiber enhancement effect but also the side effect which can solve the industrial problem that the processing by-product is discarded without recycling.

Another aspect of the present invention is a method for producing a fermented product comprising the steps of: a) mixing lactic acid bacteria and yeast with an extract of Aronia and fermenting the product for 10 to 60 minutes; And b) mixing the fermented Aronia with dietary fiber extracted from the Aronia sp., Thereby producing a dietary fiber-enhanced fermented Aronia fermented beverage. Specifically, the fermentation can be performed at 35 to 40 ° C.

Specifically, the lactic acid bacteria may be a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus , and the yeast may be Saccharomyces cerevisiae cerevisiae .

The lactic acid bacteria and the yeast may be mixed in a ratio of 0.5-5: 0.5-5, based on the weight, and specifically 0.5-2: 0.5-2, most specifically 0.5-1: 0.5-1. .

When two or more lactic acid bacteria are mixed, the lactic acid bacteria to be mixed may be mixed at a ratio of 0.5-5: 0.5-5 by weight, more specifically 0.5-2: 0.5-2, 1: 0.5 to 1.

As a specific example, Lactobacillus bulgaricus and Streptococcus low-tropomyfus can be mixed and used as a lactic acid bacterium mixed with yeast, wherein the ratio between the mixed lactobacillus bulgaricus and Streptococcus low-tropomyces is 0.5 To 5: 0.5 to 5, and specifically 0.5 to 2: 0.5 to 2, most specifically 0.5 to 1: 0.5 to 1.

In one embodiment of the present invention, Lactobacillus bulgaricus and Streptococcus low-tropomyces are mixed inoculated with the yeast Saccharomyces cerevisiae and then fermented for 10 to 60 minutes. And fermented beverages with enhanced dietary fiber were prepared.

The beverage according to the present invention produced by the above-mentioned method exhibited a favorable taste in sensory evaluation by neutralizing the strong whitening taste of Aronia and adjusting the sugar content without addition of sugar or artificially added sweetness additive 5). In addition, the conventional method requires a fermentation time of several hours to several days. However, since the fermentation time is remarkably shortened by the production method of the present invention as described above, the production efficiency is excellent and the damage of the raw material is minimized can do.

The fermented Aronia fermented beverage having enhanced dietary fiber according to the present invention improves both taste and health by controlling the sugar content by the fermentation process of the strains without containing sugar and by adding the dietary fiber extracted from Aronia sp. Not only the fiber enhancement effect but also the industrial problem that the processing by-product is discarded without recycling is shown.

In addition, the process for producing fermented Aronia fermented beverage of the present invention can be carried out by mixing and fermenting lactic acid bacteria and yeast, thereby providing a beverage having excellent manufacturing efficiency and minimizing damage to raw materials as compared with the conventional production method do.

It should be understood that the effects of the present invention are not limited to the effects described above, but include all effects that can be deduced from the description of the invention or the composition of the invention set forth in the claims.

Figure 1 shows a descriptive analysis questionnaire for sensory evaluation of the fermented beverage of the present invention.
Fig. 2 shows a descriptive analysis sample for sensory evaluation of the fermented beverage of the present invention.
FIG. 3 shows a result of a descriptive analysis comparing the reference material (control), Examples 3-7 and Examples 3-8.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Example  One. Aronia Fermented  Produce

(1) Preparation of an extract of Aronia

Aronia (raw) was milled and crushed by screws, and the pulverized aronia was extracted at about 40 ° C with stirring in an extraction tank. The extract was then filtered through a filter having a pore size of 0.5 [mu] m and then poured into a filter press. The resulting juice was concentrated by using a concentrator to produce 30-bricks of the Aruonia extract.

(2) Fermentation of the extract of Aronia

The mixed fermentation broth obtained by mixing lactic acid bacteria and yeast was inoculated to the Aromania extract prepared in Example 1- (1), followed by fermentation at 37 ° C for 10 minutes to 60 minutes (Table 1, Example 1-1 To 1-6).

The ratio of lactic acid bacteria to yeast was 1: 1, the lactic acid bacterium was a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus , yeast was Saccharomyces cerevisiae S. cerevisiae ) was set as a mixed fermentation strain. The concentration of the mixed fermentation strain was adjusted (0.00001 wt% to 0.00005 wt%) while adjusting the percent concentration (%) based on the weight (g) of the fermented product. The fermentation temperature was set to 37 ° C, 1, the fermentation product was prepared. In Table 1, the concentration of the mixed fermentation broth was 0.00005% by weight relative to the total fermentation broth.

In the fermentation process, since the fermentation of the yeast must occur, fermentation is carried out by hermetically sealing the fermentation product in air to be fermented under anaerobic conditions.

Mixed strains of Lactobacillus bulgaricus and Streptococcus low mothillus were purchased from Sacco, and Saccharomyces cerevisiae, a yeast strain, was purchased from saf-instant.

No. Fermentation time Example 1-1 10 minutes Examples 1-2 20 minutes Example 1-3 30 minutes Examples 1-4 40 minutes Examples 1-5 50 minutes Examples 1-6 60 minutes

The fermentation time was fixed to 30 minutes, and the concentrations of the mixed fermentation strains to the whole fermented product were adjusted to 0.00001 wt% (lactic acid bacteria: yeast = 1: 1) and 0.00005% (lactic acid bacteria: yeast = 1: 1) A fermentation product was prepared.

No. Mixed fermentation strain concentration (% by weight) Examples 1-7 0.00001 wt% Examples 1-8 0.00005 wt%

After the fermentation time, the fermentation was terminated at 85 ° C for 30 minutes with a hot water bath at the completion of fermentation to stop the growth of lactic acid bacteria and yeast in the fermented product.

Example  2. Aronia  Dietary Fiber Extraction from Pak

After separating the juice solution, the remaining Aryanian foil was hot-air dried at 60 ° C, distilled water was added, and the pH was adjusted to 2.0 by adding edible citric acid. Then, the solution containing citric acid was added to the above prepared Aronia foil by hot water extraction at 80 ° C for 24 hours in a water bath, followed by centrifugation at 3500 rpm for 10 minutes. The separated supernatant was precipitated in 95% ethanol. After 24 hours, the ethanol precipitate was filtered under reduced pressure, dried at 60 ° C with hot air, powdered at 150 μm and stored frozen at 4 ° C.

Example  3. Aronia Fermentation product  And dietary fiber mixed drinks (dietary fiber fortification Aronia  Fermented beverages) manufacturing

The mixture was mixed in a mixing tank according to the mixing ratios shown in Table 3 below, followed by a primary sterilization process through a UV sterilizer, followed by a secondary sterilization process at 85 ° C after the packing operation.

Raw material name Blending ratio (% by weight) Mixed drink Aronia fermentation product Example 1-1 46 Example 3-1 Examples 1-2 Example 3-2 Example 1-3 Example 3-3 Examples 1-4 Example 3-4 Examples 1-5 Example 3-5 Examples 1-6 Examples 3-6 Examples 1-7 Examples 3-7 Examples 1-8 Examples 3-8 Aroniae dietary fiber 0.005 Examples 3-1 to 3-8 Common inclusion in mixed beverages Citric acid 0.1 Vitamin C 0.3 Fructooligosaccharide 12 Polydextrose One Green tea extract 0.02 Sodium benzoate 0.05 Purified water 40.525 Sum 100 -

In the preparation of beverages containing the fermented Aronia, there may be differences in the flavor, characteristic strength and appearance of the fermented Aronia according to the fermentation time (for example, Examples 1-1 to 1-6) The flavor can be controlled by appropriately modifying the blending ratio of the fermented Aroma fermented product, the dietary fiber, and the excipient or the additive mixed therewith in accordance with the taste.

Comparative Example  One. Aronia  Manufacture of mixed drinks of extract and dietary fiber

The beverage prepared by mixing the Aromania extract prepared in Example 1- (1) and the Aroma bamboo fiber extracted in Example 2 without fermentation was prepared. The blend ratio for preparing the beverage was the same as that in Table 3 of Example 3, except that the extract of Aronia was used instead of the fermented Aronia.

Experimental Example  1. Dietary fiber fortification Aronia  Sensory evaluation of fermented beverages

9 panelists with experience of sensory evaluation were analyzed by descriptive analysis. In order to obtain objective and clear results prior to descriptive analysis, the five items of pale, bitter, sour, residual, and color intensity were evaluated using the 9 point scaling method. The scores were divided into 9 points, 5 points, and 1 point, respectively, when the strength of each evaluation index was the strongest. Especially, when the score was lower in the evaluation index of pungent taste, it was set to mean that the pungent taste was weak. As shown in Table 4 below, the lexicon was developed and panel training was conducted. The prepared Lexicon is described in JOURNAL OF FOOD SCIENCE Vol. 73, 253-261 Y. S. Lee, et al. (2008).

1. Flavor property Justice Reference Intensity A bitter taste Feeling tangled or dry on the tongue or mouth surface Green tea from 100ml for 5 minutes to 3 hours 5 minutes = 1.0
3 hours = 9.0 bitter The taste stimulated by quinine, caffeine, or alkaloids Caffeine solution 0.05% = 2.0
0.08% = 5.0
0.15% = 10.0
0.20% = 15.0 Sour taste Taste stimulated by acids such as citric acid Sour soda at normal temperature 0.05% = 2.0
0.08% = 5.0
0.15% = 10.0
0.20% = 15.0 2. Texture property Justice Reference Intensity Residual feeling Amount of particles remaining in the mouth after swallowing carrot 10.0 3. Appearance (color) property Justice Reference Intensity burglar Brightness or Saturation The higher the score, the darker Likelihood - The higher the score, the higher the score. 4. Overall taste (taste) property Justice Reference Intensity Likelihood - The higher the score, the higher the score.

The questionnaire used for descriptive analysis was as shown in Figure 1. The analysis was conducted on the fermented Ahnonia fermented with the standard material (control, non-fermented Ahnia extract (30 brix)). The same amount of sample was evaluated as shown in Fig.

The results of the sensory evaluation for the fermented beverage of Aralia fermented with dietary fiber, Examples 3-1 to 3-6 are shown in Table 5 below. In the case of beverage containing the concentrated fermented product after the extraction, The bitterness, bitterness and sourness were weaker than those of beverages containing extracts.

In addition, the sensory evaluation was carried out by comparing the concentrations of the mixed fermentation strains to the total fermented product together with the reference substance (control).

As a result, as shown in FIG. 3, it was confirmed that in Examples 3-7 and 3-8, fermented, fermented, bitter and sour tastes were significantly reduced compared with the standard materials. In addition, in Example 3-7, the bitter taste was significantly reduced as compared with Example 3-8. On the contrary, in the case of the sour taste, it was found that Example 3-8 was significantly reduced as compared with Example 3-7. This suggests that it is possible to control the fermentation conditions of Aronia fermented beverage so that it can be flavored according to taste.

As can be seen from the results of the sensory evaluation as described above, it was found that the beverages including the concentrated liquid fermented by mixing the lactic acid bacteria and the yeast were improved in bitter taste, bitter taste, and sour taste as compared with beverages containing the extract of Aronia.

Particularly, conventionally, in order to improve astringent taste of Aronia, excessive sugar is contained in the beverage, or the sugar content is adjusted by fermentation in a sugar solution. However, The beverage of the present invention has an advantage of improving both the taste and the health by adjusting the sugar content only by the fermentation process of the strain without containing sugar.

The fermentation time of fermented fermented lactic acid bacteria and yeast was reduced to 10 minutes to 60 minutes by the mixed fermentation of the extract of Aronia with the fermentation period of several hours to several days It is possible to provide a beverage manufacturing method in which the manufacturing efficiency is excellent and the damage of the raw material is minimized.

In addition, the inventive Aronia fermented beverage has the effect of solving not only the dietary fiber enhancement effect but also the industrial problem that the processing by-products are discarded without recycling by adding the dietary fiber extracted from the Aronia leaf which is a by-product of the discarded processing.

It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.

The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

Claims (7)

Aronia melanocarpa ) A dietary fiber-fortified ascorbate fermented beverage comprising fermented water and dietary fiber extracted from the aronia bark. The method according to claim 1,
Wherein said Aronia fermented product is fermented by inoculation with lactic acid bacteria and yeast in an Aronia extract. 3. The method of claim 2,
Wherein the lactic acid bacterium is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus . 3. The method of claim 2,
Wherein the yeast is a Saccharomyces Mrs. Celebi jiae (Saccharomyces cerevisiae. < / RTI > a) mixing inoculant of lactic acid bacteria and yeast to an extract of Aronia and fermenting the product for 10 to 60 minutes to prepare an Aronia fermented product; And
b) mixing the dietary fiber extracted from the Aronia with the Aronia fermentation product. 6. The method of claim 5, wherein the lactic acid bacterium is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus . 6. The method of claim 5, wherein the yeast is Saccharomyces cerevisiae .

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