KR20180135749A - Fermented liquid of plant having flavour, beverage comprising the same and method for making the same - Google Patents

Abstract

The present invention relates to a fermentation broth of a plant having fragrance, a beverage containing the same, and a method for producing the same. More specifically, the plant having the fragrance is fermented and thermally dried, then sugar and milk are mixed, It has been found that when the fermentation broth is fermented at an optimum fermentation temperature and time, the original flavor and taste of the plant raw material is alive and the rich flavor can be felt when added to the food. Therefore, It can be usefully used for manufacturing a fermentation broth containing beneficial fermenting bacteria while maintaining the taste.

Description

FIELD OF THE INVENTION The present invention relates to a fermented liquid of a plant having a flavor, a beverage containing the same, and a method for producing the fermented liquid.

The present invention relates to a fermentation broth of a plant having fragrance, a beverage containing the same, and a method for producing the same, more specifically, to a plant fermentation broth rich in lactic acid bacteria, a beverage composition containing the same, And a manufacturing method thereof.

As medicine and science and technology develop, life expectancy has become longer than in the past, but it is exposed to so many diseases, and it is necessary to design for continuing disease free and healthy life. As a factor that can greatly affect disease, exercise can be considered as food. In 2006, health food magazine HEALTH in the United States selected the world's top five health foods, including Korean kimchi, Japanese natto, Spanish olive oil, Greek yogurt, and Indian lentils. Among the five foods mentioned above, kimchi, natto, and yogurt are fermented foods, and fermented foods are expected to have major functions in the human body.

Fermentation is a phenomenon in which microorganisms decompose or change organisms with their own enzymes to produce a unique end product, which has been used to enhance distinctive flavor, aroma and shelf life. In particular, plant fermentation broth, which means a solution obtained by mixing plant with sugar and fermenting it for a certain period of time and then filtering the raw material, is recently attracting attention as a public interest in health and expectation of functional effect. In some papers and patent literature, the plant fermentation liquid has been promoted in parallel with the establishment of a scientific basis as well as the industrialization based on the functional evaluation and the products using the functionality. (Antimicrobial effect of acid fermented beverage fermentation and fermented beverage using citrus fruit juice, 2009), Yang Cheolyoung (Effect of turmeric fermentation broth on obesity in high fat intake rats, 2011), Lee Young- Antimicrobial activity, antimicrobial activity, anti-obesity, anticancer, anti-diabetic effect of plant fermentation broth have been suggested. Korean Patent Application Nos. 2012-0027135, 2011-0115679, 2011-0006641, Such as beverages, cosmetics, liquids, and detergents, are known.

Plant fermented liquids are expected to have a variety of applications in the future due to the fact that they are easy to commercialize and have recently been changed to general food items, although the risk factors such as the smallness and hygiene and stability problems of the manufacturers of the plant coexist. Recently, there is an increasing trend to investigate the effects of sugar content, fermentation period, sugar concentration, and raw material composition on the quality or function of plant fermentation broth. However, there is a lack of research on the conditions for utilizing the taste and aroma of the plant material itself during fermentation. In particular, when the fermentation is performed for a long time in order to improve the taste, it may be contaminated with undesired microorganisms, resulting in bad odor or corruption, which may result in a problem that both taste and flavor are lowered. Therefore, it is necessary to study the fermentation process and the fermentation conditions that can maintain the taste and flavor of the plant raw material itself.

Thus, the present inventors have made efforts to develop a plant fermentation broth containing a beneficial lactic acid bacterium with excellent flavor while maintaining the fragrance of the plant having the fragrance. As a result, The fermentation liquid or the beverage is fermented at a low fermentation temperature and time at an optimal fermentation temperature and time, and the flavor and taste inherent to the plant raw material is alive and feels a richer flavor , Thereby completing the present invention.

The present invention relates to a plant fermentation broth rich in lactic acid bacteria, a beverage composition containing the same, and a process for producing the same.

In order to achieve the above object,

1) preparing plant mixture by mixing plant with sugar and milk;

2) heating the plant mixture of step 1);

3) cooling the heated plant mixture in step 2); And

4) fermenting the cooled plant mixture in step 3).

The present invention also provides a plant fermentation broth prepared by the method of the present invention, which is rich in the flavor and taste of plants and is rich in lactic acid bacteria, and a beverage composition containing the same.

The present invention relates to a method for producing a plant fermentation broth containing beneficial fermenting bacteria while maintaining the flavor and taste of the plant with fragrance, and to a fermentation broth prepared by the method and a beverage composition containing the same, Sugar and milk are mixed and cooled at a low temperature at an optimal temperature and rapidly cooled. When the fermentation liquid is produced by low-temperature fermentation at an optimal fermentation temperature and time, the original flavor and taste of the plant raw material can be alive and the rich flavor can be felt .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 to FIG. 3 are diagrams showing a method for producing a fermentation broth of a plant having fragrance according to the present invention.

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

The present invention

1) preparing plant mixture by mixing plant with sugar and milk;

2) heating the plant mixture of step 1);

3) cooling the heated plant mixture in step 2); And

4) fermenting the cooled plant mixture in step 3) (Fig. 1).

The present invention also provides a plant fermentation broth prepared by the above method.

In addition, the present invention provides a beverage composition comprising the plant fermentation broth.

In the present invention, in the step 1), the plant may be fermented, and the fermentation may be, for example, natural fermentation, sugar fermentation or dry fermentation, but is not limited thereto. The natural fermentation is preferably carried out at room temperature for 1 to 5 days to naturally ferment, but is not limited thereto.

In step 1), the plant is preferably a plant having a fragrance. Since the plant having the fragrance may have a different flavor-rich region, it is preferable to select a region rich in flavor, for example, a leaf, stem, Or a combination thereof. The above-mentioned fragrant plants include, for example, leaves, leaves, herb leaves, asparagus leaves, ginseng, ginkgo leaf, pine needles, persimmon leaves, chestnut leaves, mandarin leaves, But are not limited to, camphor leaf, cabbage leaf, potato leaf, sweet potato leaf, pepper leaf, crass, leek, leek, garlic, onion, mushroom or a combination thereof. have.

In addition, it is preferable that the water content of the plant in step 1) is less than 5%. If the moisture content of the plant is 5% or more, there is a disadvantage in that it can not reproduce the intrinsic flavor of the plant because of the moisture contained in the plant, resulting in the offense during fermentation.

In the step 1), the plant mixture preferably contains 0.8 to 5 parts by weight of plant, 1 to 8 parts by weight of sugar, and 80 to 95 parts by weight of milk. When the plant is contained in an amount of less than 0.8 part by weight, the inherent flavor and taste of the plant may be insignificant. In addition, if the plant contains more than 5 parts by weight of the plant, the fragrance of the plant may be too strong to feel rejection.

In addition, the milk is preferably sterilized milk. When the milk is non-sterilized milk, the fermentation bacteria grow rapidly during low-temperature fermentation, and the flavor and taste of the fermentation broth can be altered.

The heating temperature of the plant mixture in step 2) is preferably 26 to 41 ° C. If the heating temperature is lower than 26 ° C, the fermentation time may be prolonged due to a slow growth rate of the beneficial fermenting bacteria, thereby reducing the inherent flavor and taste of the plant. In addition, when the heating temperature exceeds 41 캜, the fermentation bacteria grow rapidly, the growth of harmful bacteria can be promoted, and the flavor can be changed.

The cooling in step 3) is preferably carried out at a temperature of -10 to 5 ° C. If the cooling temperature is lower than -10 ° C, the cooling time is delayed, and the beneficial fermenting bacteria are destroyed, and the inherent flavor and taste of the plant can be reduced. If the cooling temperature is higher than 5 ° C, the fermentation microorganism can not inhibit rapid growth of the fermentation broth, so that harmful microorganisms can be contained in the fermentation broth excessively, and the flavor and taste of the fermentation broth can be altered by the fermentation bacteria.

 In the step 4), the fermentation is preferably performed at a temperature of -3 to 15 DEG C for 12 to 72 hours. More specifically, the fermentation is preferably performed for 48 to 72 hours when the fermentation temperature is -3 to 6 ° C, and preferably 12 to 48 hours when the fermentation temperature is 6 to 15 ° C. And the temperature and time at which the fermentation bacteria do not grow rapidly in the fermentation broth can be controlled by adjusting the fermentation temperature and time range. However, the lower the fermentation temperature is, the longer the fermentation time is set, and the faster the fermentation temperature, the shorter the fermentation time is set, the more rapid growth of the fermentation bacteria can be prevented.

If the fermentation temperature is lower than -3 ° C, the growth of the fermentation microorganism is inhibited and sufficient fermentation is not performed, so that the flavor of the plant material in the fermentation broth can be reduced. If the fermentation temperature is higher than 15 ° C, the fermentation bacteria may grow rapidly, altering the flavor of the plant material in the fermentation broth and excessively contain harmful bacteria.

The fermentation broth prepared in the step 4) can be filtered or pulverized according to its use and consumers' preferences.

In addition, the method may further include a step of first pasteurizing the fermentation broth prepared in step 4) at a temperature of 60 to 75 ° C for 30 to 60 minutes (FIG. 2).

The shelf life of the fermentation broth can be increased through the first pasteurization and it is preferable to pasteurize the fermentation broth at 60 to 75 ° C for 30 to 60 minutes in order to minimize the occurrence of beneficial bacteria in the fermentation broth.

In addition, the method may further include a second pasteurization of the first pasteurized fermentation broth at a temperature of 60 to 75 ° C for 30 to 60 minutes (FIG. 3).

It is possible to further increase the shelf-life of the fermentation broth through the above-mentioned second pasteurization and to sterilize the fermentation broth at a temperature of 60 to 75 ° C for 30 to 60 minutes in order to minimize the occurrence of beneficial bacteria in the fermentation broth desirable.

In addition,

a) adding a plant to the fermentation broth prepared through steps 1) to 4), and then mixing or pulverizing the plant;

b) heating the pulverized fermentation broth of step a);

c) fermenting the heated fermentation broth of step b); And

d) mixing the fermentation broth of step c) with a fermentation broth prepared through steps 1) to 4), a fermentation broth prepared by further primary pasteurization, and a fermentation broth prepared by further secondary pasteurization, respectively And a method for producing a fermentation broth of a plant having a fragrance.

In addition, the present invention provides a fermentation broth prepared by the above method, wherein the fermentation broth has a higher plant flavor and taste.

In addition, the present invention provides a beverage composition comprising the plant fermentation broth.

In the method of the present invention, the plant may be fermented in step a), and the fermentation may be, for example, natural fermentation, sugar fermentation or dry fermentation, but is not limited thereto. The natural fermentation is preferably carried out at room temperature for 1 to 5 days to naturally ferment, but is not limited thereto.

In step a), the plant is preferably a plant having a fragrance. Since the fragrant plant may have a different flavor-rich region, it is preferable to select a region rich in flavor, for example, a leaf, stem, Or a combination thereof. The above-mentioned fragrant plants include, for example, leaves, leaves, herb leaves, asparagus leaves, ginseng, ginkgo leaf, pine needles, persimmon leaves, chestnut leaves, mandarin leaves, But are not limited to, camphor leaf, cabbage leaf, potato leaf, sweet potato leaf, pepper leaf, crass, leek, leek, garlic, onion, mushroom or a combination thereof. have.

In the step b), the heating temperature is preferably 26 to 41 ° C.

In the step c), the fermentation is preferably performed at a temperature of -3 to 15 ° C for 12 to 72 hours. More preferably, the fermentation is carried out for 48 to 72 hours at a fermentation temperature of -3 to 6 ° C, and for 12 to 48 hours at a fermentation temperature of 6 to 15 ° C, And the temperature and the time at which the fermentation bacteria do not grow rapidly in the fermentation broth can be controlled at the low temperature fermentation temperature and time range. However, the fermentation time is set to be longer as the low temperature fermentation temperature is lower, and as the fermentation time is set shorter as the lower temperature fermentation temperature is higher, rapid growth of the fermentation bacteria can be prevented.

In step d), each of the fermentation liquid beverages may be mixed at different mixing ratios to adjust the flavor and taste inherent to the fermentation liquid beverage. For example, the fermentation liquid may be mixed at the same mixing ratio.

In a specific embodiment of the present invention, the present inventors prepared fermented liquids of fragrant plants through a raw material preparing step, a mixing step, a low temperature heating step, a rapid cooling step, a low temperature fermentation step and a filtration or grinding step of the present invention, Was further subjected to a first pasteurization and a second pasteurization to produce a fermentation broth. The fermentation broth was mixed with a fermented and dried plant to produce a fermentation broth rich in flavor and taste through flavor addition steps (FIGS. 1 to 3).

The present inventors also conducted sensory evaluation on the fermentation broth prepared by the method of the present invention by varying the content of the fermented and dried plant material in the above step 1). As a result, when the plant raw material was contained in an amount of 0.8 to 5 parts by weight It was confirmed that the inherent flavor, taste and overall acceptability of the plant were excellent (Table 1 and Table 2).

The inventors of the present invention conducted a sensory evaluation of the plant fermentation broth prepared by the method of the present invention at different heating temperatures in the step 2). As a result, it was found that the fermentation broth heated at a temperature of 26 to 41 ° C, And the taste was maintained, and it was confirmed that the overall acceptability was excellent. On the other hand, it was confirmed that the fermentation broth without the low-temperature heating step and the fermentation broth in the fermentation broth did not grow properly when the low-temperature heating temperature was out of the temperature range of 26 to 41 ° C, 4).

In addition, the inventors of the present invention conducted a sensory evaluation on the fermentation broth prepared by the method of the present invention at different cooling temperatures in the above step 3). As a result, it was found that the fermentation broth cooled at a temperature of -10 to 5 [ And the taste was maintained, and it was confirmed that the overall acceptability was excellent. On the other hand, it was confirmed that the fermentation broth without the cooling step and the cooling temperature outside the temperature range of -10 to 5 ° C did not control the growth of the fermentation broth in the fermentation broth, thereby reducing the flavor of the plants in the fermentation broth (Tables 5 and 6) .

The inventors of the present invention conducted a sensory evaluation of the plant fermentation broth prepared by the method of the present invention by varying the fermentation temperature or time at the above step 4) The flavor and taste of the plant was maintained in the fermented broth and it was confirmed that the overall acceptability was excellent. Meanwhile, it was confirmed that setting the fermentation time to be longer as the fermentation temperature was lower, and setting the fermentation time to be shorter as the temperature was higher, it was confirmed that the rapid growth of the fermentation bacteria was prevented and the flavor of the plants in the fermentation broth could be maintained (Table 7 and Table 10) .

Therefore, when a fermented broth is fermented and dried, blended with an optimal ratio of sugar and milk, and then subjected to low-temperature heating, followed by rapid cooling and low-temperature fermentation, the inherent flavor and taste of the plant material is maintained. The method can be useful for the production of fermentation broth and beverages containing a fermenting microorganism which is alive and beneficial for the flavor and taste of the plant.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples, Comparative Examples and Experimental Examples.

< Example  1> Preparation of fermentation broth using incense plants

The fermentation broth of the present invention was prepared by preparing raw materials, mixing, low temperature heating, rapid cooling, low temperature fermentation, filtration or pulverization in order to produce a fermentation broth using plants with fragrance (FIG. 1).

<1-1> Preparation of raw materials

It is a plant with fragrance. It is collected with sesame leaves and wormwood leaves, washed with clean water, naturally dried to 60-70% moisture in sunlight and shade, crushed or rubbed naturally dried leaves, and mixed with juice and leaf components Respectively. After natural fermentation in the state of mixture of juice and leaf, it was dried at 80 ℃ for less than 5% moisture.

<1-2> Mixing step

In Example <1-1>, 35 g of fermented and dried sesame leaves or wormwood, 65 g of sugar, and 900 g of milk were mixed. At this time, the milk used sterilized milk to prevent the bacteria from rapidly increasing in the fermentation step.

&Lt; 1-3 > Low temperature heating step

The sesame leaf mixture or mugwort mixture prepared in Example <1-2> was heated at 33 ° C at a low temperature to give a temperature sufficient for the growth of the fermenting bacteria contained in the sesame leaf mixture or mugwort mixture, and then 65 g of sugar was added.

<1-4> Rapid cooling step

In order to control the growth of the fermentation broth of the sesame leaf mixture mixture or the mugwort mixed liquor heated at low temperature in the above Example <1-3>, it was rapidly cooled by wearing at -5 ° C.

<1-5> Low temperature fermentation step

The flavor of the rapidly-cooled safflower mixture or wormwood mixture was rapidly cooled in the above Example <1-4> and fermented at 6 ° C for 48 hours at a low temperature so that a beneficial fermenter could grow, Was obtained.

&Lt; 1-6 > Filtration or pulverization step

The fermentation broth obtained in Example <1-5> was pulverized using a filtering or grinding machine using a sieve, and the fermentation broth was prepared by adjusting the shape according to the use of the fermentation broth. Then, the fermentation broth was filled in a container and then stored in a refrigerator at 4 ° C.

< Example  2> Production of fermented liquid using incense plants with increased shelf life

<2-1> Primary sterilization step

In order to increase the safety of the fermentation broth by killing the live bacteria such as Escherichia coli and cholera contained in the fermentation broth prepared in Example 1 and sterilization at 68 ° C for 45 minutes in order to increase the shelf life, (Fig. 2).

<2-2> Second sterilization step

In order to increase the safety of the fermentation broth and to increase the shelf-life of the fermentation broth of the fermentation broth prepared in Example 1, the fermentation broth of the first sterilized fermentation broth prepared in Example <2-1> Was sterilized in the same manner as described in Example <2-1> to prepare a second sterilized fermentation broth (FIG. 3).

< Example  3> Preparation of fermented liquid with more flavorful, fragrant plant

<3-1> Adding flavor step

To further enhance the taste and flavor of the fermentation broth prepared in Example 1, 35 g of a perilla or wormwood obtained by fermenting and drying in Example <1-1> was added to the fermentation broth prepared in Example 1, Respectively. Next, the low-temperature heating step and the low-temperature fermentation step were carried out in the same manner as in the methods described in Examples <1-3> and <1-5>, and then the same method as described in Example <1-6> To obtain a fermentation broth.

&Lt; 3-2 > Fermentation liquid mixing step

The fermentation broth prepared in Example <3-1>, the fermentation broth prepared in Example 1, the fermentation broth prepared in Example <2-1> and the fermentation broth prepared in Example <2-2> To prepare a fermentation broth having improved taste and flavor.

< Comparative Example  1> Preparation of plant fermentation broth without undergoing low-temperature heating step

In the method for producing a plant fermentation broth of Example 1 above, except that the low temperature heating step of Example <1-3> was omitted, the same procedure as in Example 1 of the present invention for producing a plant fermentation broth was conducted, .

< Comparative Example  2> Preparation of plant fermentation broth without rapid cooling step

In the method for producing a plant fermentation broth of Example 1 above, except that the rapid cooling step of Example <1-4> was omitted, the same procedure as in Example 1 for preparing the plant fermentation broth of the present invention was conducted, .

< Comparative Example  3> Preparation of fermentation broth without low-temperature heating and rapid cooling

In the method for producing a plant fermentation broth of Example 1, the low temperature heating step of Example <1-3> and the rapid cooling step of Example <1-4> are omitted, The fermentation broth was prepared in the same manner as in the method for producing the fermentation broth of <1>.

< Experimental Example  1> Sensory evaluation

Sensory evaluation was performed on the fermented broth produced in the present invention and the fermentation broth prepared in the above-mentioned Comparative Examples 1 to 3.

Specifically, the sensory evaluation was carried out by 20 well-trained professional sensory test personnel with good taste (5), slightly good (4), moderate (3), slightly poor (2) (1), evaluated in five stages, and then determined as the average point.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Average: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 ~ 1.5 points.

<1-1> Sensory evaluation of fermentation broth with different contents of plant fermentation broth

In order to investigate the inherent flavor, taste and overall preference of the plant according to the content of the plant material in the fermentation broth of the plant, the content of the perilla or wormwood in the mixing step of Example <1-2> Were subjected to sensory evaluation.

As a result, as shown in the following Tables 1 and 2, the fermentation broth containing fermentation-dried sesame leaves or mugwort leaves in an amount of 8 to 50 g maintained the inherent flavor and taste of the sesame leaves or wormwood leaves, (Table 1 and Table 2).

Composition (g) incense
flavor
Comprehensive likelihood
Fermented dried sesame leaf Sugar milk 5

65



900

3.1 3.0 2.9 8 4.2 4.3 4.4 35 5 5 5 50 4.8 4.7 4.6 55 3.8 3.4 3.3

Composition (g) incense
flavor
Comprehensive likelihood
Fermented Dried Leaf Leaf Sugar milk 5

65



900

3.3 3.1 3.0 8 4.4 4.3 4.5 35 5 5 5 50 4.8 4.8 4.8 55 3.6 3.4 3.5

<1-2> Sensory evaluation of fermentation broth with different heating temperature

In order to investigate the inherent flavor, taste and overall acceptability of the plant according to the heating temperature, the sensory evaluation was carried out on the plant fermentation broth prepared by the method of the present invention by varying the heating temperature at low temperature in Example <1-3> . On the other hand, the control was compared with the plant fermentation broths prepared in <Comparative Examples 1 to 3>.

As a result, as shown in Tables 3 and 4, the fermentation broth after heating at 26 to 41 캜 according to the present invention retained the flavor and taste inherent to the sesame leaf or wormwood, and it was confirmed that the fermentation broth as the fermentation broth had excellent overall acceptability . In addition, it was confirmed that even if the first sterilization step and the second sterilization step were carried out, the fragrance and taste of the leaves themselves did not deteriorate, and they were in accordance with consumers' preferences. In addition, it was confirmed that the fermented broth after the flavor addition step can feel a stronger flavor and taste (Table 3 and Table 4).

Heating temperature (℃) incense flavor Comprehensive likelihood &Lt; Example 1 >
According to the present invention,
Fermentation liquid 20 3.5 3.6 3.9 26 4.8 4.7 4.7 33 5 5 5 41 4.7 4.9 4.6 47 3.7 3.7 3.1 Example
In <2-1>
According to the present invention,
Fermentation liquid 20 3.6 3.5 3.7 26 4.6 4.5 4.6 33 4.9 4.9 5 41 4.7 4.8 4.7 47 3.5 3.5 3.5 Example
<2-2>
According to the present invention,
Fermentation liquid 20 3.5 3.6 3.5 26 4.7 4.6 4.6 33 4.9 4.9 4.9 41 4.6 4.7 4.5 47 3.4 3.3 3.0 &Lt; Example 3 >
According to the present invention,
Fermentation liquid 20 4.2 4.3 3.8 26 5 4.9 4.8 33 5 5 5 41 5 4.9 4.9 47 4.4 4.1 3.5 Comparative Example 1 - 2.7 2.9 2.6 Comparative Example 2 33 2.3 2.2 2.3 Comparative Example 3 - 1.2 1.4 1.3

<1-3> Sensory evaluation of fermentation broth with different cooling temperature

In order to examine the inherent flavor, taste and overall acceptability of the plant according to the cooling temperature, the sensory evaluation was carried out on the plant fermentation broth prepared by the method of the present invention at different cooling temperatures in the above Example <1-4>. On the other hand, the control was compared with the plant fermentation broths prepared in <Comparative Examples 1 to 3>.

As a result, as shown in the following Tables 5 and 6, the fermentation broth having undergone the rapid cooling step at the temperature of -10 to 5 ° C of the present invention maintained the inherent flavor and taste of the sesame leaf or wormwood, . In addition, it was confirmed that even if the first sterilization step and the second sterilization step were carried out, the fragrance and taste of the leaves themselves did not deteriorate, and they were in accordance with consumers' preferences. In addition, it was confirmed that the fermented liquid after the flavor addition step can feel a stronger flavor and taste (Table 5 and Table 6).

Cooling temperature (℃) incense flavor Comprehensive likelihood &Lt; Example 1 >
The sesame leaf of the present invention
Fermentation liquid -15 3.6 3.6 3.8 -10 4.7 4.7 4.7 -5 5 5 5 5 4.7 4.7 4.6 10 3.7 3.6 3.5 Example
In <2-1>
The sesame leaf of the present invention
Fermentation liquid -15 3.5 3.4 3.5 -10 4.6 4.6 4.6 -5 4.9 5 5 5 4.6 4.7 4.7 10 3.4 3.5 3.5 Example
<2-2>
The sesame leaf of the present invention
Fermentation liquid -15 3.3 3.5 3.4 -10 4.6 4.6 4.5 -5 4.9 5 4.9 5 4.7 4.6 4.5 10 3.5 3.6 3.1 &Lt; Example 3 >
The sesame leaf of the present invention
Fermentation liquid -15 4.0 4.1 4.0 -10 5 4.9 4.8 -5 5 5 5 5 5 4.9 4.9 10 4.0 4.2 4.0 Comparative Example 1 -5 2.7 2.8 2.6 Comparative Example 2 - 2.1 2.2 2.3 Comparative Example 3 - 1.0 1.3 1.3

Cooling temperature (℃) incense flavor Comprehensive likelihood &Lt; Example 1 >
According to the present invention,
Fermentation liquid -15 3.6 3.6 3.8 -10 4.8 4.7 4.7 -5 5 5 5 5 4.8 4.8 4.7 10 3.7 3.7 3.1 Example
In <2-1>
According to the present invention,
Fermentation liquid -15 3.6 3.5 3.6 -10 4.5 4.5 4.6 -5 4.9 4.9 5 5 4.7 4.7 4.6 10 3.5 3.5 3.3 Example
<2-2>
According to the present invention,
Fermentation liquid -15 3.5 3.6 3.3 -10 4.7 4.6 4.6 -5 4.9 4.9 4.9 5 4.6 4.5 4.6 10 3.5 3.3 3.2 &Lt; Example 3 >
According to the present invention,
Fermentation liquid -15 4.3 4.3 4.0 -10 4.9 4.9 4.8 -5 5 5 5 5 4.9 4.9 4.9 10 4.3 4.2 3.9 Comparative Example 1 -5 2.7 2.9 2.6 Comparative Example 2 - 2.3 2.2 2.3 Comparative Example 3 - 1.2 1.4 1.3

<1-4> Sensory evaluation of fermentation broth with different fermentation temperature

In order to examine the inherent flavor, taste and overall preference of the plant according to the fermentation temperature, the fermentation temperature of the fermentation broth prepared by the method of the present invention was varied in the low temperature fermentation step of Example <1-5> Respectively.

As a result, as shown in the following Tables 7 and 8, the fermentation broth of the present invention having undergone the low temperature fermentation step at a temperature of -3 to 15 ° C maintained the flavor and taste inherent to the sesame leaf or wormwood, (Table 7 and Table 8).

Fermentation time (hr) Fermentation temperature (℃) incense flavor Comprehensive likelihood The peri leaf fermentation broth of the present invention of Example 1 48 -12 3.7 3.8 3.7 -3 4.9 4.9 4.9 6 5 5 5 15 5 4.9 4.9 24 3.6 3.9 3.8

Fermentation time (hr) Fermentation temperature (℃) incense flavor Comprehensive likelihood <Example 1> of the present invention of the mugwort leaf fermentation broth 48 -12 3.8 3.7 3.7 -3 5 4.9 4.9 6 5 5 5 15 5 4.9 4.9 24 3.9 3.8 3.7

<1-5> Sensory evaluation of fermentation broth with different fermentation time

In order to investigate the inherent flavor, taste and general preference of the plant according to the fermentation time, the fermentation time of the fermentation broth prepared by the method of the present invention was varied in the low temperature fermentation step of Example <1-5> Respectively. At this time, the fermentation temperature was carried out at 6 ° C, which is the highest fermentation temperature in the above Experimental Example <1-4>.

As a result, as shown in Tables 9 and 10 below, the fermentation broth having undergone the low-temperature fermentation step in the range of 12 to 72 hours of the present invention maintains the inherent flavor and taste of the sesame leaf or wormwood, and has excellent overall acceptability as a fermentation broth (Table 9 and Table 10).

Fermentation temperature (℃) Fermentation time (hr) incense flavor Comprehensive likelihood The peri leaf fermentation broth of the present invention of Example 1 6 6 3.5 3.3 3.4 12 4.9 4.9 4.9 48 5 5 5 72 5 4.9 4.9 84 3.5 3.4 3.5

Fermentation temperature (℃) Fermentation time (hr) incense flavor Comprehensive likelihood <Example 1> of the present invention of the mugwort leaf fermentation broth 6 6 3.6 3.4 3.5 12 5 4.9 4.9 48 5 5 5 72 5 4.9 4.9 84 3.8 3.7 3.7

Claims (15)

1) preparing plant mixture by mixing plant with sugar and milk;
2) heating the plant mixture of step 1);
3) cooling the heated plant mixture in step 2); And
4) fermenting the cooled plant mixture in step 3).
The method according to claim 1, wherein the plant is fermented in step 1).
[3] The method according to claim 2, wherein the fermentation is any one selected from the group consisting of natural fermentation, sugar fermentation, and dry fermentation.
The method according to claim 1, wherein the plant in step 1) is a plant having a fragrance.
[5] The method according to claim 4, wherein the scented plant is any one or more selected from the group consisting of leaves, stem, fruit and roots of a plant having a fragrance.
The method according to claim 4, wherein the fragrant plant is selected from the group consisting of leaves, leaves, leaves, herb leaves, coriander leaves, asparagus leaves, ginseng, ginkgo leaf, pine needles, persimmon leaves, chestnut leaves, A method for producing a fermented liquid of a fragrant plant characterized by comprising at least one selected from the group consisting of tree leaves, camphor leaf, cabbage leaf, potato leaf, sweet potato leaf, pepper leaf, crushed stone, leek, garlic, onion and mushroom.
[2] The method according to claim 1, wherein the plant mixture of step 1) comprises 0.8 to 5 parts by weight of plant, 1 to 8 parts by weight of sugar, and 80 to 95 parts by weight of milk.
The method according to claim 1, wherein the heating in step 2) is carried out at a temperature of 26 to 41 캜.
The method according to claim 1, wherein the cooling in step 3) is carried out at a temperature of -10 to 5 占 폚.
The method according to claim 1, wherein the fermentation in step 4) is carried out at a temperature of -3 to 15 캜 for 12 to 72 hours.
The method according to claim 1, further comprising the step of first pasteurizing the fermentation broth of step 4) at a temperature of 60 to 75 캜 for 30 to 60 minutes.
12. The method of claim 11, further comprising a second pasteurization of the first pasteurized fermentation broth at a temperature of 60 to 75 DEG C for 30 to 60 minutes.
a) adding a plant to the fermentation broth of claim 1, and mixing or grinding the same;
b) heating the pulverized fermentation broth of step a);
c) fermenting the heated fermentation broth of step b); And
d) mixing the fermentation broth of step c) with the fermentation broths of claims 1, 11 and 12, respectively.
A plant fermentation broth produced by the method according to any one of claims 1 to 13.
A beverage composition comprising the plant fermentation liquid of claim 14.

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