KR20200001803A - Method for manufacturing drink including pinus densiflora fermentation vinegar and lactic acid bacteria fermented liquor, and the drink manufactured by the method - Google Patents
Method for manufacturing drink including pinus densiflora fermentation vinegar and lactic acid bacteria fermented liquor, and the drink manufactured by the method Download PDFInfo
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 104
- 239000000052 vinegar Substances 0.000 title claims abstract description 56
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 56
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- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 52
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- 238000000855 fermentation Methods 0.000 title claims description 96
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims description 52
- 241000894006 Bacteria Species 0.000 title claims description 49
- 229960000583 acetic acid Drugs 0.000 title claims description 27
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- 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
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
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Abstract
Description
본 발명은 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료에 관한 것이다.The present invention relates to a method for preparing a beverage containing Geumgang pine fermented vinegar and lactic acid bacteria fermentation broth and a beverage prepared by the method.
구체적으로는, 금강송 발효식초와 유산균 발효액을 함유함으로써, 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖는, 열량이 낮으면서도 기호가 우수한, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료에 관한 것이다.Specifically, by containing the fermented vinegar fermentation bromide and lactic acid bacteria fermentation broth, it contains a Kumgang pine fermented vinegar and lactic acid bacteria fermentation broth, which has a sugar content of 4.0 ± 1.0 and an acidity of 0.3 ± 0.1, and has 6 kcal on a 150 ml basis, and has a low calorie and excellent taste. It relates to a beverage production method and a beverage produced by the above production method.
이러한 음료의 제조방법은, 12brix의 사과농축액에, 상기 사과농축액 100중량부를 기준으로 금강송 15중량부를 분쇄하여 혼합한 뒤, 정제수에 희석하고, 기탁된 효모균주(Saccharomyces cerevisiae , KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알코올 발효액을 제조하며, 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)으로 제조된 금강송 발효식초를,In the beverage preparation method, 12 brix of apple concentrate is ground and mixed with 15 parts by weight of the Kumgang pine tree, based on 100 parts by weight of the apple concentrate, and then diluted in purified water and deposited yeast strain ( Saccharomyces). cerevisiae , KSH-141029) and inoculated in an incubator at 20 ~ 35 ℃ for 3-10 days to prepare an alcohol fermentation broth, extract the alcoholic fermentation broth after the fermentation is finished pure acetic acid strain ( Gluconobacter intermedius KSH-B141031) Kumgangsong fermented vinegar prepared by shaking culture (50 ~ 200rpm) in 20 to 40 ℃ shaking incubator
5brix의 바나나 농축액과, 상기 바나나 농축액 100중량부 기준의 금강송 1중량부를 분쇄하여 혼합하고 살균한 살균액을 준비한 후, 미리 배양해둔 Lactobacillus plantarum KSH-1406(KCTC SD1057) 유산균 균주를 상기 살균액에 접종 후, 30~40℃에서 정치배양하여 발효시켜 제조된 유산균 발효액에 배합하여 배합액을 획득한 뒤,5brix banana concentrate and 1 part by weight of Kumgangsong based on 100 parts by weight of the banana concentrate were prepared by crushing and sterilizing the sterilization solution, and then inoculated with the bacterium Lactobacillus plantarum KSH-1406 (KCTC SD1057) lactic acid bacteria strain which had been incubated in advance. After that, the mixture was cultured at 30 to 40 ° C. and fermented into a lactic acid bacterium fermentation broth prepared to obtain fermentation solution.
상기 배합액에 부원료를 배합하여 2차 배합액을 획득하여 여과시킴으로써 최종적인 음료로 제조되도록 한다.Subsidiary ingredients are added to the blend to obtain a secondary blend to be filtered to produce a final beverage.
금강송은 소나무의 다른 이름으로, 소나무는 피누스 덴시플로라(Pinus densiflora)의 학명을 갖는다.Geumgangsong is another name for pine, which has the scientific name of Pinus densiflora.
이러한 소나무는 한반도의 전국 어디서나 쉽게 구할 수 있어서 원료로서 활용이 용이하고, 키는 20~35m에 이르며, 겨울에도 항상 푸른 빛을 유지하는 상록수이다.These pines are easily available anywhere in the Korean peninsula, making them easy to use as raw materials. They are 20-35m tall and are evergreen trees that always maintain a blue glow even in winter.
본 명세서에서는 이러한 소나무를 금강송으로 통칭하며, 금강송(PRP)은 첨부된 도면의 도 2를 참조하면, 항비만에 대한 효능을 갖는 70% 에탄올 추출물(PRE) 만큼의 지방 축적에 긍정적인 영향을 미친다.In the present specification, such pine is collectively referred to as Geumgangsong, and Geumgangsong (PRP), with reference to FIG. 2 of the accompanying drawings, has a positive effect on fat accumulation as much as 70% ethanol extract (PRE) having efficacy against anti-obesity. .
뿐만 아니라, 도 3을 통해서 볼 수 있듯이, 체내에서 간 조직 내 축적되는 지방을 감소시키는 경향이 있다.In addition, as can be seen through Figure 3, there is a tendency to reduce the fat accumulated in the liver tissue in the body.
또한, [표 1]에서는 금강송(PRP)와 70% 에탄올 추출물(PRE)에 대한 트리클리세라이드, 콜레스테롤 등의 결과를 기반으로, 혈중 지질 함량의 감소를 확인한 바 있다.In addition, in Table 1, based on the results of triglyceride, cholesterol, etc. for the Geumgangsong (PRP) and 70% ethanol extract (PRE), it was confirmed that the decrease in blood lipid content.
또한, 실험용 쥐의 간 조직 내 지질 함량의 감소에 대해서도 [표 2]와 같이 확인한 바 있다.In addition, it was confirmed as shown in Table 2 to reduce the lipid content in the liver tissue of the experimental rat.
또한, 혈당 조절에 대해서도 [표 3]과 같이 확인한 바 있다.In addition, blood sugar control was confirmed as shown in [Table 3].
이렇듯, 금강송은 항비만 및 항당뇨에 효과를 갖는데, 이러한 금강송은 일반적으로 떨떠름하고 쓴맛을 가지기 때문에, 섭취하기에 무리가 있다.As such, the Kumgangsong has an effect on anti-obesity and anti-diabetes. Since the Kumgangsong generally has a shivering and bitter taste, it is difficult to consume.
따라서, 본 출원인은 기호가 우수하도록 하는 공정을 포함하되, 항비만을 위하여 열량이 낮은 음료를 제공하기에 이르렀다.Accordingly, Applicants have come to provide a beverage with a low calorie content for antiobesity, including a process that allows for excellent taste.
관련된 기술로서, 등록특허공보 제10-1637073호에는 금강송 솔잎 막걸리를 이용한 식초 제조방법 및 그 식초가 기재되어 있다.As a related art, Korean Patent Publication No. 10-1637073 discloses a vinegar manufacturing method using the Geum pine pine needles rice wine and its vinegar.
상기 기술은, 식품학적 특징으로 비타민 A,C,K, 엽록소, 칼슘, 철분, 필수 아미노산을 함유하여 체내의 콜레스테롤치를 내리고, 고혈압 및 심근경색등에 효과가 있는 것으로 알려져 있고, 특히 혈당치를 낮춰주는 글리코키닌 성분이 함유되어 있어 당뇨병에도 도움을 준다고 알려진 대한민국 유일한 자생 금강송 솔잎을 이용하여 금강송 솔잎 막걸리 및 이를 이용한 식초 제조방법에 관한 것으로,The technique is known to be effective in reducing cholesterol levels in the body by containing vitamins A, C, K, chlorophyll, calcium, iron, and essential amino acids as food features, and is effective in hypertension and myocardial infarction, and in particular, lowers blood sugar levels. It contains kinin ingredient and it is related to Geumgang pine needles makgeolli and vinegar manufacturing method using Korean native Geumgang pine needles known to help diabetes.
금강송 솔잎 막걸리 및 식초는 친환경적으로 황토수를 이용하여 전(前)처리를 통하여 솔잎의 송진이나 탄닌을 제거하여 금강송 솔잎이 가지고 있는 기능성 성분을 이용할 수 있도록 하고, 또한 이를 자연 발효시켜 식초를 얻는 방법을 제공함으로서 생산자에게 고부가가치 창출시키고 소비자에게는 기호도가 향상된 기능성 우수하고 맛과 향이 독특한 금강송 솔잎 막걸리 식초를 기재하고 있다.Kumgang pine needles makgeolli and vinegar are eco-friendly to remove pine needles and tannins through pretreatment using yellow soil water to make use of the functional ingredients of Kumgang pine needles and to obtain vinegar by natural fermentation. Kumgang pine needles makgeolli vinegar has been described to create high added value to producers and to provide consumers with improved taste and unique taste and aroma.
이러한 선행기술은 금강송을 이용한 식초를 제조한다는 점에서 유사점이 있으나, 식초 제조를 위한 공정이 상이하다.This prior art is similar in that vinegar using the Geumgangsong, but the process for producing vinegar is different.
다른 기술로서, 공개특허공보 특2003-0062024호에는 참솔잎을 발효시킨 식초 음료와 그 제조방법이 기재되어 있다.As another technique, Japanese Patent Laid-Open No. 2003-0062024 discloses a vinegar beverage fermented with pine needle leaves and a method of manufacturing the same.
상기 기술은, 참솔잎을 발효시킨 식초 음료와 그 제조방법에 관한 것으로, 더 상세하게는 참솔잎을 채취한 후 세척하고, 세척한 후에 분쇄기로 분쇄한 후 당과 혼합한 후 밀봉 탱크 내부에서 발효 숙성시켜 고품질의 솔잎 식초 음료를 다량 생산할 수 있도록 한 솔잎을 주재로 한 식초 음료 제조방법에 관한 것으로,The above technique relates to a vinegar beverage fermented with pine needles and a method of manufacturing the same, and more particularly, after collecting the pine needles, washed, and then crushed with a grinder and mixed with sugar and then fermented in a sealed tank The present invention relates to a vinegar beverage manufacturing method mainly based on pine needles which are matured to produce a large amount of high quality pine needle vinegar beverage.
참솔잎을 채취하여 선별, 세척 및 분쇄하는 제 1 공정과, 분쇄된 솔잎과 당을 혼합하는 제 2 공정과, 당과 혼합한 분쇄된 솔잎을 탱크에 장입한 후 물을 채운 후 탱크를 밀봉하여 분쇄된 솔잎을 발효 숙성시키는 제 3 공정과, 숙성된 원액을 취출하여 여과하는 제 4 공정으로 구성되어진 참솔잎을 발효시킨 식초 음료를 기재하고 있다.The first step of collecting, washing and pulverizing the pine needle leaves, the second step of mixing the ground pine needles and sugar, the pulverized pine needles mixed with sugar into the tank, filled with water and then sealed the tank The fermented vinegar beverage which consists of the 3rd process of fermenting crushed pine needles and the 4th process of taking out and filtering a aging stock solution is described.
이러한 선행기술은 본 출원이 의도하고자 하는 낮은 열량을 갖으면서, 기호가 우수한 음료를 제공할 수 없다.This prior art cannot provide beverages with good taste while having the low calories that this application intends.
본 발의 목적은, 금강송 발효식초와 유산균 발효액을 함유함으로써, 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖는, 열량이 낮으면서도 기호가 우수한, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료를 제공하는데 있다.The object of the present invention is to contain the Kumgang pine fermented vinegar and lactic acid bacteria fermentation broth, which has a sugar content of 4.0 ± 1.0 and an acidity of 0.3 ± 0.1, and has 6 kcal on a 150 ml basis. It provides a method for producing a beverage and a beverage prepared by the manufacturing method.
상술된 목적의 달성을 위한, 본 발명의 다른 목적은, 12brix의 사과농축액에, 상기 사과농축액 100중량부를 기준으로 금강송 15중량부를 분쇄하여 혼합한 뒤, 정제수에 희석하고, 기탁된 효모균주(Saccharomyces cerevisiae , KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알코올 발효액을 제조하며, 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)으로 제조된 금강송 발효식초를,Another object of the present invention for achieving the above-mentioned object is, after grinding 15 parts by weight of 12 parts of apple concentrate of 12brix, based on 100 parts by weight of the apple concentrate, crushed and mixed, diluted in purified water and deposited yeast strain ( Saccharomyces) cerevisiae , KSH-141029) and inoculated in an incubator at 20 ~ 35 ℃ for 3-10 days to prepare an alcohol fermentation broth, extract the alcoholic fermentation broth after the fermentation is finished pure acetic acid strain ( Gluconobacter intermedius KSH-B141031) Kumgangsong fermented vinegar prepared by shaking culture (50 ~ 200rpm) in 20 to 40 ℃ shaking incubator
5brix의 바나나 농축액과, 상기 바나나 농축액 100중량부 기준의 금강송 1중량부를 분쇄하여 혼합하고 살균한 살균액을 준비한 후, 미리 배양해둔 Lactobacillus plantarum KSH-1406(KCTC SD1057) 유산균 균주를 상기 살균액에 접종 후, 30~40℃에서 정치배양하여 발효시켜 제조된 유산균 발효액에 배합하여 배합액을 획득한 뒤,5brix banana concentrate and 1 part by weight of the Kumgangsong based on 100 parts by weight of the banana concentrate were prepared by crushing and sterilizing the sterilization solution, and then inoculated with the bacterium Lactobacillus plantarum KSH-1406 (KCTC SD1057) lactic acid bacteria strain that had been previously cultured. After that, the mixture was cultured at 30 to 40 ° C. and fermented into a lactic acid bacterium fermentation broth prepared to obtain fermentation solution.
상기 배합액에 부원료를 배합하여 2차 배합액을 획득하여 여과시킴으로써 최종적인 음료로 제조하는데 있다.Subsidiary ingredients are added to the blend to obtain a secondary blend to form a final beverage by filtration.
상술된 목적을 달성하기 위하여 안출된 것으로 본 발명에 따른 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료는, 유산균 발효액 원료, 금강송 발효식초 원료 및 부원료를 재료로 준비하여, 금강송 발효식초를 유산균 발효액에 배합한 뒤, 배합액을 부원료에 배합하여 획득된 2차 배합액을 여과시켜 제조된 것을 특징으로 한다.In order to achieve the above object, a method of preparing a beverage containing the Kumgang pine fermented vinegar and the lactic acid bacteria fermentation broth according to the present invention, and the beverage prepared by the above production method, are made of a lactic acid bacteria fermentation broth raw material, a Kumgang pine fermented vinegar raw material, and an auxiliary material. After preparing, blending the Kumgang pine fermented vinegar into the lactic acid bacterium fermentation broth, it is characterized in that the secondary compound obtained by blending the blend into the secondary raw material obtained by filtration.
이때, 상기 준비된 재료는,At this time, the prepared material,
금강송 발효식초 원료 1~10중량%, 유산균 발효액 원료 0.1~3중량%, 정제수 70~90중량%와,1-10% by weight of kumgangsong fermented vinegar raw material, 0.1-3% by weight of lactic acid bacteria fermentation broth raw material, 70-90% by weight of purified water,
부원료로서, 에리스리톨 1~5중량%, 파인애플 농축액 0.01~0.3중량%, 검믹스 0.1~2중량%, 파인애플향 0.1~2중량%, 솔향 0.1~2중량%, 치자황색소 0.01~0.5중량%, 비타민 C 0.01~0.5중량% 및 슈크랄로스 0.01~0.3중량%를 포함하는 것을 특징으로 한다.As an auxiliary ingredient, 1 to 5% by weight of erythritol, 0.01 to 0.3% by weight of pineapple concentrate, 0.1 to 2% by weight of gum mix, 0.1 to 2% by weight of pineapple, 0.1 to 2% by weight of pine, 0.01 to 0.5% by weight of gardenia yellow, It is characterized by comprising 0.01 to 0.5% by weight of vitamin C and 0.01 to 0.3% by weight of sucralose.
또한, 상기 유산균 발효액은,In addition, the lactic acid bacteria fermentation broth,
바나나, 금강송 및 유산균균주를 원료로 하되,Banana, Geumsong and Lactic Acid Bacteria,
바나나로 농축조건을 조절하여 바나나 농축액의 농도가 5brix가 되도록 하는, 바나나 농축액을 준비하는 단계;Preparing a banana concentrate such that the concentration of the banana concentrate is adjusted to 5 brix by controlling the concentration condition with the banana;
상기 바나나 농축액을 준비하는 단계에서 준비된 바나나 농축액을 100중량부 기준으로 금강송 1중량부를 분쇄하여 가루로 제조한 뒤, 살균시켜 바나나 농축액에 혼합하는, 금강송을 혼합하는 단계; 및Preparing a banana concentrate, crushing the banana concentrate prepared in 100 parts by weight based on 100 parts by weight of jinmul pine, preparing a powder, followed by sterilizing and mixing the banana concentrate; And
상기 금강송을 혼합하는 단계에서 혼합된 혼합액에 유산균균주(Lactobacillus plantarum KSH-1406(KCTC SD1057))를 접종시키고, 정치배양하는, 유산균 발효액으로 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.Inoculating lactic acid bacteria strain (Lactobacillus plantarum KSH-1406 (KCTC SD1057)) in the mixed solution in the step of mixing the Geumgangsong, the step of producing a fermentation broth, lactic acid bacteria; characterized in that it comprises a.
또한, 상기 금강송 발효식초는,In addition, the Geumsong pine fermented vinegar,
사과, 금강송, 상기 정제수, 효모군주 및 초산균주를 원료로 하되,Apple, Geumgangsong, the purified water, yeast monarch and acetic acid strains as raw materials,
사과로 농축조건을 조절하여 사과 농축액의 농도가 12brix가 되도록 하는, 사과 농축액을 준비하는 단계;Preparing an apple concentrate, by adjusting the concentration conditions with apples so that the concentration of the apple concentrate is 12brix;
상기 사과 농축액을 준비하는 단계에서 준비된 사과 농축액을 100중량부 기준으로, 15중량부의 금강송을 분쇄하여 사과 농축액에 혼합하는, 금강송을 혼합하는 단계;Mixing the Geumsong Song by mixing the apple concentrate prepared in the step of preparing the apple concentrate to 100 parts by weight, crushed 15 parts by weight of the Geumgangsong to the apple concentrate;
상기 금강송을 혼합하는 단계에서 혼합된 사과 농축액과 금강송의 혼합액에, 재료로 준비된 정제수를 희석하는, 정제수에 희석하는 단계;Diluting the purified water prepared as a material in the mixed solution of the apple concentrate and the Geumsong, which are mixed in the step of mixing the Geumsong, with distilled water;
상기 정제수에 희석하는 단계의 희석액에, 기탁된 효모균주(Saccharomyces cerevisiae, KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알콜발효함으로써, 알코올 발효액을 제조하는, 알콜발효 단계; 및Alcohol fermentation broth is prepared by inoculating the diluted yeast strain ( Saccharomyces cerevisiae, KSH-141029) into the dilution of the purified water, and fermenting alcohol for 3-10 days in an incubator at 20-35 ° C. incubator to prepare alcohol fermentation broth. step; And
상기 알콜발효 단계를 통해 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)시키는, 초산발효 단계;를 포함하여 이루어지는 것을 특징으로 한다.The alcoholic fermentation broth after the fermentation is completed through the alcohol fermentation step to target only pure fermentation broth acetate ( Gluconobacter intermedius It is characterized by comprising; acetic acid fermentation step; inoculated with KSH-B141031) shaking culture (50 ~ 200rpm) for 3 to 20 days in a shaking incubator at 20 ~ 40 ℃.
또한, 상기 여과는 30 내지 100mesh의 크기를 갖는 메쉬망을 통해 2회 수행되되, 1회보다 2회째 여과에서 망의 구멍이 작은 메쉬망을 사용하는 것을 특징으로 한다.In addition, the filtration is performed twice through a mesh network having a size of 30 to 100mesh, characterized in that the mesh network using a small hole in the network in the second filtration than one time.
또한, 상술된 제조방법으로 제조된 음료는 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖는 것을 특징으로 한다.In addition, the beverage prepared by the above-described manufacturing method has a sugar content of 4.0 ± 1.0 and acidity of 0.3 ± 0.1, characterized in that having a 6kcal on a 150ml basis.
본 발명에 따른 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료에 따르면, 기호도가 낮은 금강송을 가지고 기호가 우수한 음료를 제조할 수 있으므로,According to the method for preparing a beverage containing the Kumgangsong fermentation vinegar and the lactic acid bacteria fermentation broth according to the present invention and the beverage prepared by the above method, it is possible to produce a beverage having a high preference with a low Kumgangsong,
금강송의 효능을 섭취자에게 제공할 수 있을 뿐만 아니라,Not only can provide the benefits of Geumgangsong to the intake,
열량이 낮은 음료를 제공함으로써, 다이어트 식품으로도 제공될 수 있는 이점이 있다.By providing a low calorie beverage, there is an advantage that can be provided as a diet food.
도 1은 본 발명에 따른 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법의 흐름도를 나타낸 것이다.
도 2 및 도 3은 금강송이 항비만에 미치는 영향의 실험자료를 나타낸 것이다.Figure 1 shows a flow chart of a method for preparing a beverage containing the Kumgangsong fermentation vinegar and lactic acid bacteria fermentation broth according to the present invention.
2 and 3 show the experimental data of the effect of Geumgangsong on obesity.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their invention. Based on the principle, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.
따라서, 본 명세서에 기재된 실시 예와 도면에 도시된 사항은 본 발명의 가장 바람직한 실시 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해하여야 한다.Therefore, the matters described in the embodiments and drawings described herein are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and various equivalents may be substituted for them at the time of the present application. It should be understood that there may be water and variations.
이하, 도면을 참조하여 설명하기에 앞서, 본 발명의 요지를 드러내기 위해서 필요하지 않은 사항 즉 통상의 지식을 가진 당업자가 자명하게 부가할 수 있는 공지 구성에 대해서는 도시하지 않거나, 구체적으로 기술하지 않았음을 밝혀둔다.Before describing the present invention with reference to the drawings, it is not shown or specifically described for the matters that are not necessary to reveal the gist of the present invention, that is, those skilled in the art can obviously add. Make a note.
본 발명은 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료에 관한 것이다.The present invention relates to a method for preparing a beverage containing Geumgang pine fermented vinegar and lactic acid bacteria fermentation broth and a beverage prepared by the method.
구체적으로는, 금강송 발효식초와 유산균 발효액을 함유함으로써, 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖는, 열량이 낮으면서도 기호가 우수한, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 및 상기 제조방법으로 제조된 음료에 관한 것이다.Specifically, by containing the fermented vinegar fermentation bromide and lactic acid bacteria fermentation broth, it contains a Kumgang pine fermented vinegar and lactic acid bacteria fermentation broth, which has a sugar content of 4.0 ± 1.0 and an acidity of 0.3 ± 0.1, and has 6 kcal on a 150 ml basis, and has a low calorie and excellent taste. It relates to a beverage production method and a beverage produced by the above production method.
이러한 음료의 제조방법은, 12brix의 사과농축액에, 상기 사과농축액 100중량부를 기준으로 금강송 15중량부를 분쇄하여 혼합한 뒤, 정제수에 희석하고, 기탁된 효모균주(Saccharomyces cerevisiae , KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알코올 발효액을 제조하며, 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)으로 제조된 금강송 발효식초를,In the beverage preparation method, 12 brix of apple concentrate is ground and mixed with 15 parts by weight of the Kumgang pine tree, based on 100 parts by weight of the apple concentrate, and then diluted in purified water and deposited yeast strain ( Saccharomyces). cerevisiae , KSH-141029) and inoculated in an incubator at 20 ~ 35 ℃ for 3-10 days to prepare an alcohol fermentation broth, extract the alcoholic fermentation broth after the fermentation is finished pure acetic acid strain ( Gluconobacter intermedius KSH-B141031) Kumgangsong fermented vinegar prepared by shaking culture (50 ~ 200rpm) in 20 to 40 ℃ shaking incubator
5brix의 바나나 농축액과, 상기 바나나 농축액 100중량부 기준의 금강송 1중량부를 분쇄하여 혼합하고 살균한 살균액을 준비한 후, 미리 배양해둔 Lactobacillus plantarum KSH-1406(KCTC SD1057) 유산균 균주를 상기 살균액에 접종 후, 30~40℃에서 정치배양하여 발효시켜 제조된 유산균 발효액에 배합하여 배합액을 획득한 뒤,5brix banana concentrate and 1 part by weight of the Kumgangsong based on 100 parts by weight of the banana concentrate were prepared by crushing and sterilizing the sterilization solution, and then inoculated with the bacterium Lactobacillus plantarum KSH-1406 (KCTC SD1057) lactic acid bacteria strain that had been previously cultured. After that, the mixture was cultured at 30 to 40 ° C. and fermented into a lactic acid bacterium fermentation broth prepared to obtain fermentation solution.
상기 배합액에 부원료를 배합하여 2차 배합액을 획득하여 여과시킴으로써 최종적인 음료로 제조되도록 한다.Subsidiary ingredients are added to the blend to obtain a secondary blend to be filtered to produce a final beverage.
실시예Example 1. 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법 1. Manufacturing method of beverage containing Geumsong pine fermented vinegar and lactic acid bacteria fermentation broth
1. 재료를 준비하는 단계1. Preparing the Ingredients
재료를 준비하는 단계는, 금강송 발효식초, 유산균 발효액, 에리스리톨, 파인애플 농축액, 검믹스, 파인애플향, 솔향, 치자황색소, 비타민 C, 슈크랄로스 및 정제수를 준비하는 단계이다.The step of preparing the material is a step of preparing the Geumsong fermented vinegar, lactic acid bacteria fermentation broth, erythritol, pineapple concentrate, gum mix, pineapple flavor, pine scent, gardenia yellow, vitamin C, sucralose and purified water.
구체적으로는, 금강송 발효식초 1~10중량%, 유산균 발효액 0.1~3중량%, 에리스리톨 1~5중량%, 파인애플 농축액 0.01~0.3중량%, 검믹스 0.1~2중량%, 파인애플향 0.1~2중량%, 솔향 0.1~2중량%, 치자황색소 0.01~0.5중량%, 비타민 C 0.01~0.5중량%, 슈크랄로스 0.01~0.3중량% 및 정제수 70~90중량%를 준비한다.Specifically, 1-10% by weight of Kumkang pine vinegar, 0.1-3% by weight of lactic acid bacteria fermentation broth, 1-5% by weight of erythritol, 0.01-0.3% by weight of pineapple concentrate, 0.1-2% by weight of gum mix, 0.1-2% by weight of pineapple %, Sol fragrance 0.1-2 wt%, Gardenia yellow pigment 0.01-0.5 wt%, vitamin C 0.01-0.5 wt%, sucralose 0.01-0.3 wt% and purified water 70-90 wt%.
이때, 향은 향 가루 파우더를 이용할 수 있을 것이다.At this time, the incense may be used incense powder powder.
이때, 금강송 발효식초와 유산균 발효액은 후술되겠지만,At this time, the kumgangsong fermentation vinegar and lactic acid bacteria fermentation broth will be described later,
금강송 발효식초용 원료로서, 금강송, 12brix의 사과농축액, 정제수, 기탁된 효모균주(Saccharomyces cerevisiae , KSH-141029) 및 초산균주(Gluconobacter intermedius KSH-B141031)를 준비하고,As a raw material for the fermentation vinegar, Geumgangsong, 12brix apple concentrate, purified water, deposited yeast strain ( Saccharomyces cerevisiae , KSH-141029) and acetic acid strain ( Gluconobacter intermedius KSH-B141031) were prepared.
유산균 발효액용 원료로서, 5brix의 바나나 농축액, 금강송, 유산균균주(Lactobacillus plantarum KSH-1406(KCTC SD1057))를 준비한다.As a raw material for the lactic acid bacteria fermentation broth, 5brix banana concentrate, Geumgangsong, and Lactobacillus strain (Lactobacillus plantarum KSH-1406 (KCTC SD1057)) are prepared.
그리고 나머지 재료인 에리스리톨, 파인애플 농축액, 검믹스, 파인애플향, 솔향, 치자황색소, 비타민 C 및 슈크랄로스는 부원료로서 사용된다.The remaining ingredients, erythritol, pineapple concentrate, gum mix, pineapple flavor, pine flavour, gardenia yellow, vitamin C and sucralose are used as side ingredients.
1-1. 유산균 발효액을 제조하는 단계1-1. Preparation of lactic acid bacteria fermentation broth
유산균 발효액을 제조하는 단계는, 상기 재료를 준비하는 단계에서 준비된 유산균 발효액용 원료를 이용하여 유산균 발효액을 제조하는 단계이다.The preparing of the lactic acid bacteria fermentation broth is a step of preparing the lactic acid bacteria fermentation broth using the raw material for the lactic acid bacteria fermentation broth prepared in the step of preparing the material.
유산균 발효액의 제조는 다음과 같이 이루어진다.Preparation of the lactic acid bacteria fermentation broth is carried out as follows.
가. 바나나 농축액을 준비하는 단계end. Preparing Banana Concentrate
바나나 농축액을 준비하는 단계는, 바나나를 원료로 농축액을 제조하되, 농축조건을 조절하여 바나나 농축액의 농도가 5brix가 되도록 한다.In the preparing of the banana concentrate, the concentrate is prepared from banana, but the concentration of the banana concentrate is adjusted to 5brix by adjusting the concentration conditions.
이때, 농도를 5brix가 되도록 조절하는 것은 당업자에 의해 다양한 조건으로 이루어질 수 있으므로, 본 발명에서 농축조건을 한정하지는 않는다.At this time, to adjust the concentration to 5brix can be made under various conditions by those skilled in the art, it does not limit the concentration conditions in the present invention.
나. 금강송을 혼합하는 단계I. Step of mixing the Geumsong
금강송을 혼합하는 단계는, 상기 바나나 농축액을 준비하는 단계에서 준비된 바나나 농축액을 100중량부 기준으로 금강송 1중량부를 분쇄하여 가루로 제조한 뒤, 살균시켜 바나나 농축액에 혼합하는 단계이다.The step of mixing the kumgangsong, the banana concentrate prepared in the step of preparing the banana concentrate is ground to 100 parts by weight based on 1 part by weight of the Geumsong pine to prepare a powder, then sterilized and mixed in the banana concentrate.
다. 유산균 발효액으로 제조하는 단계All. Step of preparing a lactic acid bacteria fermentation broth
유산균 발효액으로 제조하는 단계는, 상기 금강송을 혼합하는 단계에서 혼합된 혼합액에 유산균균주(Lactobacillus plantarum KSH-1406(KCTC SD1057))를 접종시키고, 정치배양하여 유산균 발효액을 제조하는 단계이다.The step of preparing the lactic acid bacteria fermentation broth, inoculated with the lactic acid bacteria strain (Lactobacillus plantarum KSH-1406 (KCTC SD1057)) in the mixed solution mixed in the step of mixing the Geumgangsong, step of producing a lactic acid bacteria fermentation broth.
이때, 정치배양은 30~40℃에서 이루어지며, 바람직하게는 37℃의 조건에서 정치배양될 수 있다.At this time, the stationary culture is made at 30 ~ 40 ℃, preferably can be cultured in a condition of 37 ℃.
1-2. 금강송 발효식초를 제조하는 단계1-2. Steps to prepare fermented vinegar
금강송 발효식초를 제조하는 단계는, 상기 재료를 준비하는 단계에서 준비된 금강송 발효식초용 원료를 이용하여 금강송 발효식초를 제조하는 단계이다.The step of preparing the Geumsong fermentation vinegar is a step of preparing the Geumsong fermentation vinegar using the raw material for the Geumsong fermentation vinegar prepared in the step of preparing the material.
금강송 발효식초의 제조는 다음과 같이 이루어지며, 제조된 금강송 발효식초는 당도 5.1±1.0 및 산도 7.0±0.5를 갖게 되도록 한다.Preparation of fermented vinegar is carried out as follows, and the prepared fermented vinegar has a sugar content of 5.1 ± 1.0 and acidity of 7.0 ± 0.5.
가. 사과 농축액을 준비하는 단계end. Steps to prepare apple concentrate
사과 농축액을 준비하는 단계는, 사과를 원료로 농축액을 제조하되, 농축조건을 조절하여 사과 농축액의 농도가 12brix가 되도록 한다.In the preparing of the apple concentrate, the concentrate is prepared from apples, but the concentration of the apple concentrate is adjusted to 12brix by adjusting the concentration conditions.
이때, 농도를 12brix가 되도록 조절하는 것은 당업자에 의해 다양한 조건으로 이루어질 수 있으므로, 본 발명에서 농축조건을 한정하지는 않는다.At this time, to adjust the concentration to 12brix can be made under various conditions by those skilled in the art, it does not limit the concentration conditions in the present invention.
나. 금강송을 혼합하는 단계I. Step of mixing the Geumsong
금강송을 혼합하는 단계는, 상기 사과 농축액을 준비하는 단계에서 준비된 사과 농축액을 100중량부 기준으로, 15중량부의 금강송을 분쇄하여 사과 농축액에 혼합하는 단계이다.Mixing the kumgang song, the apple concentrate prepared in the step of preparing the apple concentrate is based on 100 parts by weight, crushing 15 parts by weight of the kumgangsong and mixed in the apple concentrate.
다. All. 정제수에In purified water 희석하는 단계 Dilution step
정제수에 희석하는 단계는, 상기 금강송을 혼합하는 단계에서 혼합된 사과 농축액과 금강송의 혼합액에, 상기 재료를 준비하는 단계에서 준비된 정제수를 희석하는 단계이다. 이때 정제수는 70~90중량% 모두 사용하도록 한다.Diluting in purified water is diluting the purified water prepared in the step of preparing the material in the mixed solution of apple concentrate and Geumgangsong, which are mixed in the step of mixing the Geumsong. At this time, purified water is to be used both 70 ~ 90% by weight.
라. la. 알콜발효Alcohol fermentation 단계 step
알콜발효 단계는, 상기 정제수에 희석하는 단계의 희석액에, 기탁된 효모균주(Saccharomyces cerevisiae , KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알콜발효함으로써, 알코올 발효액을 제조하는 단계이다.Alcohol fermentation step, inoculated with the diluted yeast strain ( Saccharomyces cerevisiae , KSH-141029) in the dilution of the purified water, alcohol culture by incubation for 3-10 days in 20 ~ 35 ℃ incubator, alcohol fermentation broth Manufacturing step.
마. 초산발효 단계hemp. Acetic Acid Fermentation Step
초산발효 단계는, 상기 알콜발효 단계를 통해 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)시키는 단계이다.Acetic acid fermentation step, the alcoholic fermentation broth that has been fermented through the alcohol fermentation step to extract the acetic acid strain ( Gluconobacter only target pure fermentation broth intermedius KSH-B141031) was inoculated to shake culture (50 ~ 200rpm) for 3 to 20 days in a shaking incubator at 20 ~ 40 ℃.
이러한 초산발효 단계까지 수행됨으로써, 금강송 발효식초를 획득할 수 있다.By performing up to this acetic acid fermentation step, it is possible to obtain the kumgangsong fermentation vinegar.
2. 배합액을 획득하는 단계2. Obtaining the Formulation
배합액을 획득하는 단계는, 상기 재료를 준비하는 단계 중 제조된 금강송 발표식초를 유산균 발효액에 배합하여 배합액을 획득하는 단계이다.Obtaining the blending solution is a step of obtaining a blending solution by mixing the Kumkang pine vinegar prepared in the step of preparing the material to the lactic acid bacteria fermentation broth.
3. 배합액에 부원료를 배합하여 2차 배합액을 획득하는 단계3. A step of obtaining a secondary compound by blending the subsidiary ingredients in the compound
배합액에 부원료를 배합하여 2차 배합액을 획득하는 단계는, 상기 배합액을 획득하는 단계를 통해 획득된 배합액에 부원료인 에리스리톨, 파인애플 농축액, 검믹스, 파인애플향, 솔향, 치자황색소, 비타민 C 및 슈크랄로스를 추가로 배합하여 2차 배합액을 획득하는 단계이다.The step of acquiring the secondary ingredient by blending the subsidiary ingredients in the blending solution, erythritol, pineapple concentrate, gum mix, pineapple flavor, scent, gardenia yellow, Vitamin C and sucralose are further combined to obtain a second blend.
4. 여과단계4. Filtration stage
여과단계는, 상기 배합액에 부원료를 배합하여 2차 배합액을 획득하는 단계를 통해 획득된 2차 배합액을 여과시키는 단계이다.The filtration step is a step of filtering the secondary blend obtained through the step of obtaining a secondary blend by blending the subsidiary ingredients to the blend.
이러한 여과단계에서는 30 내지 100mesh의 크기를 갖는 메쉬망을 통해 2번 여과하도록 한다.In this filtration step is to filter twice through a mesh network having a size of 30 to 100mesh.
이때, 2번의 여과에 대하여, 1회차보다 2회차의 여과에서 메쉬의 크기가 작은 메쉬망을 사용하도록 함이 바람직하다.At this time, it is preferable to use a mesh network having a smaller mesh size in the second filtration than the first filtration for the second filtration.
설계 조건에 따라서는, 2번의 여과 전에 2번의 여과를 더 수행하여 총 4회 여과하도록 할 수 있는데, 이러한 선처리되는 여과는, 다음과 같다.Depending on the design conditions, two more filtrations may be performed before two filtrations to allow a total of four filtrations, which are pretreated as follows.
맨 처음 여과는, 2차 배합액을 델칸타 원심기를 이용하여 3300rpm의 환경에서 여과하여 초산발효시 미처 착즙되지 못한 찌꺼기를 여과한다.In the first filtration, the secondary blend is filtered using a Delcanta centrifuge in an environment of 3300 rpm to filter out untreated juice during fermentation of acetic acid.
그리고 다음 여과는, 맨 처음 여과에서 여과된 여과액을 동일한 원심기 또는 별도의 다른 원심기를 이용하여 7400rpm의 환경에서 여과하여, 맨 처음 여과에서 걸러지지 않은 찌꺼기를 여과한다.And the next filtration, the filtrate filtered in the first filtration in the environment of 7400rpm using the same centrifuge or another separate centrifuge, to filter out the unfiltered debris in the first filtration.
이러한 다음 여과는, 맨 처음 여과에서 걸러지지 않은 찌꺼기를 여과하여야 하므로, rpm이 더 세게 적용되도록 한다.This next filtration causes the rpm to be applied harder, since the first unfiltered debris must be filtered out.
이와 같이, 다음 여과까지 수행된 여과액을 관이나 파이프 등을 이용하여 이송시키고, 별도의 수조에 저장한 뒤, 상술된 메쉬망을 이용한 여과를 2회 수행하여 최종 제품인 음료로 제조할 수도 있다.As such, the filtrate carried out to the next filtration may be transferred using a tube or pipe, stored in a separate tank, and then filtered twice using the mesh network described above to prepare a beverage as a final product.
이와 같은 여과까지 완료됨에 따라 음료는, 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖도록 된다.As the filtration is completed, the beverage has a sugar content of 4.0 ± 1.0 and an acidity of 0.3 ± 0.1, and has 6 kcal on a 150 ml basis.
5. 포장단계5. Packing step
포장단계는, 상기 여과단계가 종료됨에 따라, 제조된 제품을 파우치에 충진시켜 내포장하고, 실링, 검사, 라벨링 등의 공정을 수행한 뒤, 박스 등에 포장하여 보관 또는 출고하는 단계이다.In the packaging step, as the filtration step is completed, the manufactured product is packed into a pouch and packed in the pouch, followed by sealing, inspection, and labeling, and then packed or stored in a box or the like.
상기에서 도면을 이용하여 서술한 것은, 본 발명의 주요 사항만을 서술한 것으로, 그 기술적 범위 내에서 다양한 설계가 가능한 만큼, 본 발명이 도면의 구성에 한정되는 것이 아님은 자명하다.What has been described above with reference to the drawings has been described only the main matters of the present invention, it is apparent that the present invention is not limited to the configuration of the drawings as long as various designs can be made within the technical scope.
Claims (7)
금강송 발효식초를 유산균 발효액에 배합한 뒤, 배합액을 부원료에 배합하여 획득된 2차 배합액을 여과시켜 제조된 것을 특징으로 하는, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법.
Lactic acid bacteria fermentation broth raw material, Geumsong pine fermented vinegar raw material and side materials are prepared,
A method for producing a beverage containing Geumsong fermentation vinegar and lactic acid bacterium fermentation liquid, characterized in that the mixture is prepared by mixing the fermentation vinegar with the fermentation broth, followed by filtering the secondary formulation obtained by blending the formulation into the subsidiary raw materials.
준비된 재료는,
금강송 발효식초 원료 1~10중량%, 유산균 발효액 원료 0.1~3중량%, 정제수 70~90중량%와,
부원료로서, 에리스리톨 1~5중량%, 파인애플 농축액 0.01~0.3중량%, 검믹스 0.1~2중량%, 파인애플향 0.1~2중량%, 솔향 0.1~2중량%, 치자황색소 0.01~0.5중량%, 비타민 C 0.01~0.5중량% 및 슈크랄로스 0.01~0.3중량%를 포함하는 것을 특징으로 하는, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법.
The method according to claim 1,
Prepared materials,
1-10% by weight of kumgangsong fermented vinegar raw material, 0.1-3% by weight of lactic acid bacteria fermentation broth raw material, 70-90% by weight of purified water,
As an auxiliary ingredient, 1 to 5% by weight of erythritol, 0.01 to 0.3% by weight of pineapple concentrate, 0.1 to 2% by weight of gum mix, 0.1 to 2% by weight of pineapple, 0.1 to 2% by weight of pine, 0.01 to 0.5% by weight of gardenia yellow, Method for producing a beverage containing Geumgangsong fermentation vinegar and lactic acid bacteria fermentation liquid, characterized in that it comprises 0.01 to 0.5% by weight of vitamin C and 0.01 to 0.3% by weight of sucralose.
유산균 발효액은,
바나나, 금강송 및 유산균균주를 원료로 하되,
바나나로 농축조건을 조절하여 바나나 농축액의 농도가 5brix가 되도록 하는, 바나나 농축액을 준비하는 단계;
상기 바나나 농축액을 준비하는 단계에서 준비된 바나나 농축액을 100중량부 기준으로 금강송 1중량부를 분쇄하여 가루로 제조한 뒤, 살균시켜 바나나 농축액에 혼합하는, 금강송을 혼합하는 단계; 및
상기 금강송을 혼합하는 단계에서 혼합된 혼합액에 유산균균주(Lactobacillus plantarum KSH-1406(KCTC SD1057))를 접종시키고, 정치배양하는, 유산균 발효액으로 제조하는 단계;를 포함하여 이루어지는 것을 특징으로 하는, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법.
The method according to claim 1,
Lactobacillus fermentation broth,
Banana, Geumsong and Lactic Acid Bacteria,
Preparing a banana concentrate such that the concentration of the banana concentrate is adjusted to 5 brix by controlling the concentration condition with the banana;
Preparing a banana concentrate, crushing the banana concentrate prepared in 100 parts by weight, based on 100 parts by weight of jinmul pine, prepared by a powder, and then sterilized and mixed in the banana concentrate; And
Inoculating the lactic acid bacteria strain (Lactobacillus plantarum KSH-1406 (KCTC SD1057)) in the mixed solution in the mixing step of the Geumgangsong, producing a lactic acid bacteria fermentation broth, stationary culture; Geumsong fermentation, characterized in that comprises; Method for producing a beverage containing vinegar and lactic acid bacteria fermentation broth.
상기 금강송 발효식초는,
사과, 금강송, 상기 정제수, 효모군주 및 초산균주를 원료로 하되,
사과로 농축조건을 조절하여 사과 농축액의 농도가 12brix가 되도록 하는, 사과 농축액을 준비하는 단계;
상기 사과 농축액을 준비하는 단계에서 준비된 사과 농축액을 100중량부 기준으로, 15중량부의 금강송을 분쇄하여 사과 농축액에 혼합하는, 금강송을 혼합하는 단계;
상기 금강송을 혼합하는 단계에서 혼합된 사과 농축액과 금강송의 혼합액에, 재료로 준비된 정제수를 희석하는, 정제수에 희석하는 단계;
상기 정제수에 희석하는 단계의 희석액에, 기탁된 효모균주(Saccharomyces cerevisiae, KSH-141029)를 접종하여 20~35℃ incubator에서 3~10일간 정치 배양하여 알콜발효함으로써, 알코올 발효액을 제조하는, 알콜발효 단계; 및
상기 알콜발효 단계를 통해 발효가 종료된 알코올 발효액을 착즙하여 순수한 발효액만 대상으로 초산균주(Gluconobacter intermedius KSH-B141031)를 접종하여 20~40℃ shaking incubator에서 3~20일간 진탕 배양(50~200rpm)시키는, 초산발효 단계;를 포함하여 이루어지는 것을 특징으로 하는, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법.
The method according to claim 1,
The kumgang pine fermented vinegar,
Apple, Geumgangsong, the purified water, yeast monarch and acetate strains as raw materials,
Preparing an apple concentrate, by adjusting the concentration conditions with apples so that the concentration of the apple concentrate is 12brix;
Mixing the Geumsong Song by mixing the apple concentrate prepared in the step of preparing the apple concentrate to 100 parts by weight, crushed 15 parts by weight of the Geumgangsong to the apple concentrate;
Diluting the purified water prepared as a material in the mixed solution of the apple concentrate and the Geumsong, which are mixed in the step of mixing the Geumsong, with distilled water;
Inoculating the diluted yeast strain ( Saccharomyces cerevisiae, KSH-141029) in the dilution of the purified water, alcohol fermentation to prepare alcohol fermentation by alcohol fermentation by incubating for 3 to 10 days in a 20 ~ 35 ℃ incubator step; And
Acetic acid strain ( Gluconobacter only targeted to pure fermentation broth by juice of the fermentation broth after fermentation is completed through the alcohol fermentation step intermedius KSH-B141031) inoculated by shaking culture (50 ~ 200rpm) in a shaking incubator for 20 to 40 ℃ shaking incubation, acetic acid fermentation step; characterized in that comprises a, Kumgangsong fermentation vinegar and lactic acid bacteria fermentation broth Manufacturing method.
상기 여과는 30 내지 100mesh의 크기를 갖는 메쉬망을 통해 2회 수행되되,
1회보다 2회째 여과에서 망의 구멍이 작은 메쉬망을 사용하는 것을 특징으로 하는, 금강송 발효식초 및 유산균 발효액을 함유하는 음료의 제조방법.
The method according to claim 1,
The filtration is performed twice through a mesh network having a size of 30 to 100mesh,
A method for producing a beverage containing Geumsong Fermented Vinegar and Lactic Acid Bacteria Fermentation Liquid, characterized in that a mesh net having a small hole is used in the second filtration than the first time.
Beverage produced by the manufacturing method of any one of Claims 1-5.
상기 음료는 당도 4.0±1.0 및 산도 0.3±0.1을 갖고, 150ml 기준으로 6kcal를 갖는 것을 특징으로 하는, 음료.The method according to claim 6,
The beverage has a sugar content of 4.0 ± 1.0 and acidity of 0.3 ± 0.1, characterized in that having a 6kcal on a 150ml basis.
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