KR20200065497A - Fermented material of jujube with high gaba by mixed fermentation and manufacturing method thereof - Google Patents

Abstract

The present invention provides gamma aminobutyric acid (hereinafter, GABA) enhanced jujube fermentation using a complex fermentation and a method for manufacturing the same. More specifically, the GABA enhanced jujube fermentation method according to the present invention comprises the steps of preparing a jujube extract; Adding and mixing sucrose and yeast extract to the jujube extract; First fermentation by inoculating the mixture with a first starter; And adding a monosodium glutamate (MSG) to the primary fermentation product and inoculating a second starter to perform secondary fermentation.
The manufacturing method can effectively produce a jujube fermentation product having an enhanced GABA content by using a complex fermentation of lactic acid bacteria and lactic acid bacteria or yeast and lactic acid bacteria, and the produced jujube fermentation product has enhanced GABA content to promote health functional food or functionality. It can be used as a drink.

Description

FERMENTED MATERIAL OF JUJUBE WITH HIGH GABA BY MIXED FERMENTATION AND MANUFACTURING METHOD THEREOF}

The present invention relates to a GABA enhanced jujube fermentation product using a complex fermentation and a method for manufacturing the same.

Recently, with the increase in the standard of living for consumers and the incidence of adult diseases in the aging age, the demand for health functional foods is gradually increasing. As part of the prevention and improvement of adult diseases such as hypertension and diabetes, the development of health functional foods using natural materials is also gradually increasing.

Jujube, a deciduous broad-leaved tree fruit of the genus Rhamnaceae, has a very short harvest period of about 10 days and poor storage in raw jujube, so it is stored and distributed in a dried state immediately after harvest. Dried jujube is rich in sugar and vitamin C and has a unique taste and aroma. The medicinal components of jujube include sterol, alkaloid, saponin, vitamins, organic acids, and amino acids. As a pharmacological effect, it is beneficial for maintaining the health of the circulatory system, such as prevention of brain hemorrhage and hypertension, and is used as a herbal medicine such as nourishment tonic, diuretic, palliative, chronic bronchitis, expectorant, tuberculosis, and gastric malaise. It has been widely used.

In recent years, as these pharmacological effects have become widely known, studies on jujube use and use of jujube to date, research on the processing of jujube powder form, research on the inhibitory effect of jujube extract on cancer cell proliferation, research on jujube components, jujube Studies on rice cakes, liquors, and sauces prepared using it, and studies on the physicochemical properties of jujube paste according to the manufacturing process have been reported. As such, various products are being developed, and the consumption of jujube processed foods based on jujube is expected to continue to increase.

Gamma aminobutyric acid (GABA) is a non-protein amino acid neurotransmitter present in the brain or spinal cord that improves blood flow and increases brain oxygenation to promote brain metabolism and improve brain memory . These functions have a profound effect on the function and information processing of neurons. In particular, it is known that the sensory brain determines direction-sensitivity and angular-sensitive responses, and also coordinates sophisticated motor functions. Recently, studies have been conducted that GABA helps to induce sleep naturally by reducing the excitatory neurotransmitter and providing a calming effect.

As the functionality of GABA is known, many studies have been attempted to use it as a functional food material as well as pharmaceuticals, and these studies are focused on increasing the content of GABA, which is naturally contained in brown rice, green tea, malt, and cabbage. However, there is a limit to the production of GABA based on natural plants.

Yeast and lactobacillus are representative fermentation microorganisms, and research reports have reported that they are involved in the production of GABA, a functional substance that can be consumed as a generically recognized as safe (generally recognized as safe) material. For the mass production of GABA, research using microorganisms is required, so fermentation products using yeast or lactic acid bacteria and product development using them are becoming active, but there is no research on the stepwise complex fermentation of yeast and lactic acid bacteria.

Korean Registered Patent No. 10-1473475 (registered on December 10, 2014)

In order to solve the above problems, the present invention provides a gamma aminobutyric acid (hereinafter, GABA) enhanced jujube fermentation product and a method for manufacturing the same.

In addition, the present invention provides a GABA enhanced health functional food composition and functional beverage.

Gamma aminobutyric acid (γ-Aminobutyric acid; hereinafter, GABA) enhanced jujube fermentation method according to the present invention comprises the steps of preparing a jujube extract; Adding and mixing sucrose and yeast extract to the jujube extract; First fermentation by inoculating the mixture with a first starter; And adding a monosodium glutamate (MSG) to the primary fermentation product and inoculating a second starter to perform secondary fermentation.

The GABA enhanced jujube fermentation product according to the present invention can be prepared according to the above production method.

GABA enhanced health functional food composition according to the present invention may contain the jujube fermentation as an active ingredient.

The GABA-enhanced functional beverage according to the present invention comprises 5 parts by weight of the fermented jujube with respect to 100 parts by weight of the total functional beverage; 50 parts by weight of jujube extract; And konjac powder 1 part by weight; may include.

The jujube fermentation method according to the present invention can effectively produce a jujube fermentation product having an increased gamma aminobutyric acid (hereinafter, GABA) content by using lactic acid bacteria and lactic acid bacteria or a combination fermentation of yeast and lactic acid bacteria. .

The jujube fermented product prepared according to the above manufacturing method has an enhanced GABA content and can be used as a health functional food or functional beverage. In addition, the GABA-enhanced jujube fermentation product contains the intrinsic taste and aroma of jujube so that it can be easily and efficiently consumed as the food or the beverage, thereby improving insomnia, relieving stress, controlling depression, and lowering blood pressure. It can have an effect.

1 shows a process in which gamma aminobutyric acid (GABA) of the jujube fermentation product according to the present invention is converted from a precursor.
Figure 2 is a dried jujube and jujube extract used in an embodiment of the present invention.
Figure 3 is a strain used in an embodiment of the present invention, the form of Lactobacillus plantarum ( Lactobacillus plantarum ) and the passage cultured on MRS agar plate.
Figure 4 is a strain used in one embodiment of the present invention, the form of Leukonostoctrium ( Leuconostoc citreum ) and the passage cultured on A agar plate.
Figure 5 is a strain used in an embodiment of the present invention, the form of Saccharomyces cerevisiae ( Saccharomyces Cerevisiae ) and the passage cultured on MRS agar plate.
Figure 6 is a strain used in an embodiment of the present invention, the form of Brettanomyces anomalus ( Brettanomyces anomalus ) and the passage cultured on MRS agar plates.
7 is a food composition table (8th revision, RDA, 2011) of the Rural Development Administration for jujube according to an experimental example of the present invention.
8 is a Leuc according to an embodiment of the present invention . It is a flow chart showing a method of manufacturing a jujube fermentation product by a complex fermentation of citrium ( Leuc. citreum ) and L. plantarum .
9 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 1 of the present invention.
10 is a graph showing the results of measuring the sugar content of the jujube fermentation according to Example 1 of the present invention.
11 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 1 of the present invention.
12 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 1 of the present invention.
13 is a TLC analysis result for the GABA production change of the jujube fermentation according to Example 1 of the present invention.
14 is a flow chart showing a manufacturing method of water by fermentation dates in complex fermentation of S. Levy three cyano (S. cerevisiae) and L. Planta column (L. plantarum), according to one embodiment of the present invention.
15 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 2-1 of the present invention.
16 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 2-1 of the present invention.
17 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 2-1 of the present invention.
18 is a TLC analysis result of GABA production change of the date fermentation according to Example 2-1 of the present invention.
19 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 2-2 of the present invention.
20 is a graph showing the results of measuring the sugar content of a jujube fermentation product according to Example 2-2 of the present invention.
21 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 2-2 of the present invention.
22 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 2-2 of the present invention.
23 is a TLC analysis result of GABA production change of the date fermentation according to Example 2-2 of the present invention.
24 is a pouch-type beverage prepared by including a jujube fermentation product according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

In the present invention, a functional fermentation product was made through a complex fermentation using yeast and lactic acid bacteria, and this fermentation method was applied to the dried jujube extract having excellent pharmacological effect, and the functional fermentation utilizing the enhanced jujube fermentation and its unique taste and aroma. The invention was completed by developing a beverage.

In the present invention, "composite fermentation" may include one or two or more starter microorganisms in which fermentation proceeds sequentially or at regular time intervals, or simultaneously. The starter microorganisms may be of the same type or different types. Terms such as mixed fermentation and double fermentation may be used in the same sense as the complex fermentation.

In the present invention, "starter (starter)" is a microbial culture medium used when manufacturing a fermentation product, the characteristics of the fermentation product is determined according to the type of starter microorganisms and may affect the quality of the fermentation product. Among microorganisms, bacteria, fungi, yeast, etc. are used as starters, and these can be used alone or in combination.

In the present invention, "health functional food" means a food product manufactured and processed using ingredients or ingredients having useful functionality for the human body. Here, the term'functional' refers to obtaining a useful effect for health purposes such as adjusting nutrients or physiological effects on the structure and function of the human body.

The present invention provides a method for producing gamma aminobutyric acid (hereinafter, GABA) enhanced jujube fermentation product.

Jujube fermentation method according to the present invention comprises the steps of preparing a jujube extract; Adding and mixing sucrose and yeast extract to the jujube extract; First fermentation by inoculating the mixture with a first starter; And adding a monosodium glutamate (MSG) to the primary fermentation product and inoculating a second starter to perform secondary fermentation.

In the method for producing a jujube fermented product according to the present invention, the step of preparing the jujube extract may be performed to homogenize the jujube. The jujube may be dried jujube, and the jujube extract may be prepared by immersing the jujube and crushing it first, removing seeds of the jujube from the first pulverized product, and then pulverizing and filtering a second time. have. The first pulverization may pulverize the immersed dried jujube into a large, coarse, non-uniform particle state using a hand mixer, etc., and the second pulverization pulverizes the primary pulverized material at a high speed to grind the particles. It can be made thinner and more uniform. The second pulverized product may be filtered through a filter sieve, etc., and the filtrate may be heat-treated to be prepared as the jujube extract. The heat treatment may be performed in a constant temperature water bath at 80 to 90°C, preferably 85°C for 10 to 20 minutes, preferably 15 minutes. The prepared jujube extract may be stored frozen.

In the method for preparing a jujube fermentation product according to the present invention, the mixing step may be performed by adding sucrose and yeast extract to the prepared jujube extract to prepare a mixture.

The sucrose (sucrose) is a nutrient component of a starter microorganism during fermentation, and the content of sucrose added to the mixture may vary depending on the type of starter. It may vary.

The yeast extract is also a nutrient component of microorganisms, and in the mixing step, the yeast extract may be included in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of the entire mixture.

In the method for producing a jujube fermentation product according to the present invention, the first fermentation step may be performed by inoculating a mixture prepared in the mixing step with a first starter.

The mixture can be a culture for primary fermentation.

The first starter may include lactic acid bacteria, and preferably, the lactic acid bacteria may be Leuconostoc citreum . Lactic acid bacteria are representative probiotics, and are bacteria that ferment sugars to produce lactic acid and are involved in the production of traditional fermented foods such as fermented milk, soy sauce, miso, cheese, kimchi, and meat products. In addition, lactic acid fermentation by lactic acid bacteria, protein and lipolysis action can increase the storage of fermented foods and improve the flavor. The leuconostoccitrium ( Leuconostoc citreum ) is a lactic acid bacterium involved in the fermentation and fermentation of kimchi, and may be inoculated in 0.5 to 5 parts by weight based on 100 parts by weight of the entire mixture. The first fermentation may be most effectively performed within the above numerical range.

The first fermentation step may be performed at 20 to 40°C, preferably at 20 to 30°C, more preferably at 25°C for 0.5 to 3 days, preferably 1 day, but is not limited thereto. .

In the method for producing a jujube fermentation product according to the present invention, the second fermentation step is performed by adding monosodium glutamate (hereinafter, MSG) to the first fermentation product and inoculating a second starter. Can be.

In the MSG, sodium is substituted with L-glutamate. The glutamate induces neuronal activity as a neurotransmitter of the central nervous system, and is used as gamma-aminobutyric acid (hereinafter GABA) by glutamate decarboxylase (GAD, EC 4.1.1.15). It is a converted GABA precursor. The MSG may be included in 1 to 5 parts by weight based on 100 parts by weight of the total of the second fermentation culture.

The primary fermentation product and MSG added thereto may be a culture for the secondary fermentation.

The second starter may also include lactic acid bacteria, and preferably, the lactic acid bacteria may be Lactobacillus plantarum . Lactobacillus plantarum ( Lactobacillus plantarum ) is also a kimchi-derived lactic acid bacteria, and may exhibit beneficial activity to the human body. The second starter may be inoculated in 0.5 to 10 parts by weight based on 100 parts by weight of the entire mixture. The second fermentation may be most effectively performed within the above numerical range.

The second fermentation step may be performed at 25 to 35°C, preferably at 30°C, for 5 to 10 days, preferably 7 days, but is not limited thereto.

In the method for producing a jujube fermentation product according to the present invention, lactic acid bacteria, preferably Leuconostoc citreum , are used as the first fermentation starter, and lactic acid bacteria, preferably lactose, are also used as a second fermentation starter. When using Bacillus plantarum ( Lactobacillus plantarum ), that is, in the case of a complex fermentation of lactic acid bacteria and lactic acid bacteria, sucrose added to the mixture is 3 to 7 parts by weight, preferably 4 to 6 parts by weight based on 100 parts by weight of the total mixture It may be parts by weight, more preferably 5 parts by weight. When the content of the sucrose increases, the growth of the lactic acid bacteria increases and the production of GABA increases accordingly, but the acidity, unpleasant odor, and the like due to fermentation of the lactic acid bacteria may increase in proportion. Therefore, GABA enhanced jujube fermentation products having good acidity and flavor when using the sucrose in the above range content can be prepared.

On the other hand, in the method for producing a jujube fermentation product according to the present invention, the first starter of the first fermentation step may include yeast, and preferably, the yeast may be Saccharomyces Cerevisiae have. Saccharomyces Cerevisiae is a representative yeast belonging to the assortative fungi, and is a culture yeast with strong alcohol fermentation power. The yeast may be inoculated in 1 to 10 parts by weight based on 100 parts by weight of the whole mixture. The first fermentation may be most effectively performed within the above numerical range.

The first fermentation step may be performed at 20 to 40°C, preferably at 25 to 35°C, more preferably at 30°C for 0.5 to 3 days, preferably 2 days, but is not limited thereto. .

At this time, the second starter of the second fermentation step may include lactic acid bacteria, preferably, the lactic acid bacteria may be Lactobacillus plantarum . The second fermentation step may be performed at 25 to 35°C, preferably at 30°C, for 5 to 10 days, preferably 7 days, but is not limited thereto.

In the method for producing a jujube fermentation product according to the present invention, yeast, preferably Saccharomyces Cerevisiae , is used as the first fermentation starter, and lactic acid bacteria, preferably lactose, as a second fermentation starter When using Bacillus plantarum ( Lactobacillus plantarum ), that is, in the case of complex fermentation of yeast and lactic acid bacteria, sucrose added to the mixture is 1 to 5 parts by weight, preferably 2 to 4 parts by weight, based on 100 parts by weight of the mixture as a whole. It may be parts by weight, more preferably 3 parts by weight. When the content of the sucrose increases, the growth of the lactic acid bacteria increases, but the production capacity of GABA may decrease, and the content of sucrose with the fastest GABA production capacity increases unpleasant odor and fermentation. Therefore, GABA enhanced jujube fermentation products can be most appropriately prepared when using the sucrose in the above range.

The present invention provides a gamma aminobutyric acid (hereinafter, GABA) enhanced jujube fermentation product.

The jujube fermentation product according to the present invention can be prepared by the above manufacturing methods.

The jujube fermentation product according to the present invention can be prepared as a GABA-enhanced functional fermentation product using lactic acid bacteria and lactic acid bacteria, or complex fermentation such as yeast and lactic acid bacteria.

1 shows a process in which gamma aminobutyric acid (GABA) of the jujube fermentation product according to the present invention is converted from a precursor. Referring to FIG. 1, the precursor L-glutamate is converted to GABA by a decarboxylation reaction by the action of a microorganism's glutamate decarboxylase (GAD). GABA is a neurotransmitter, and has various effects such as improving insomnia, relieving stress, controlling depression, and lowering blood pressure.

In addition, the present invention provides a gamma aminobutyric acid (γ-Aminobutyric acid; hereinafter, GABA) enhanced health functional food composition.

The health functional food composition according to the present invention may contain a jujube fermented product prepared by the above-described production method as an active ingredient.

In the dietary supplement composition according to the present invention, the dietary supplement may be prepared as a powder, granule, tablet, capsule, syrup or beverage, and may be prepared together with other food or food additives other than the jujube fermentation product according to the present invention. Can be. That is, the health functional food may be manufactured by a method commonly used in the art, and may be manufactured without limitation as long as it is a formulation recognized as a health functional food. In addition, when manufacturing the health functional food, it may be prepared by adding raw materials and ingredients that are conventionally added in the art, and may be suitably used according to a conventional method.

In the health functional food composition according to the present invention, the health functional food has the advantage that there is no side effect, etc., which may occur when taking the drug for a long time using food as a raw material, unlike general drugs, excellent portability, improving insomnia, stress It can be taken as a supplement to improve various effects such as relieving depression, controlling depression, and lowering blood pressure.

In the dietary supplement composition according to the present invention, the mixed amount of the active ingredient of the jujube fermentation can be appropriately determined according to the purpose of use, for example, prevention, health or therapeutic treatment.

In the dietary supplement composition according to the present invention, the form that the dietary supplement can take is not limited, and may include all foods in a common sense, and can be mixed with terms known in the art, such as functional food. In addition, the health functional food containing the jujube fermented product according to the present invention as an active ingredient may be prepared by mixing a suitable additive and other appropriate ingredients that may be contained in the food according to the choice of those skilled in the art. Examples of foods that can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, dairy products including gums, ice cream, various soups, beverages, teas, drinks, alcoholic beverages, and There are vitamin complexes and the like, and can be prepared by adding jujube fermented product according to the present invention as a main ingredient, and adding it to juice, tea, jelly, and juice. It may also include food used as feed for animals.

The present invention provides gamma aminobutyric acid (hereinafter, GABA) enhanced functional beverage.

The functional beverage according to the present invention comprises: 5 parts by weight of the fermented jujube prepared according to the above manufacturing method, based on 100 parts by weight of the functional beverage; 50 parts by weight of jujube extract; And konjac powder 1 part by weight; may include.

The functional beverage according to the present invention may further include one or more selected from the group consisting of 10 parts by weight of sugar, 0.3 parts by weight of citric acid, 15.2 parts by weight of xylitol, and 18.5 parts by weight of apple juice, based on 100 parts by weight of the functional beverage.

Hereinafter, examples will be described in detail to help understanding of the present invention. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<Preparation for Experiment>

1. Materials

The dried jujube used in an embodiment of the present invention was supplied with raw materials produced in Yecheon, Korea in 2017 and stored at room temperature. Sugar used as the main carbon source was purchased from Daehan Jedang (KS H-2003, Incheon, Korea). As a growth accelerator, yeast extract (YE) was purchased and used from Johong (Ansan, Korea). Sodium L-glutamate (MSG), which was used as a secondary raw material for GABA production during lactic acid fermentation of dried jujube, was purchased from Yakuri pure Chem., Kyoto, Japan. The reagents used were purchased by purchasing more than a special grade.

2. Pre-treatment of dried jujube

For homogenization of dried jujube, 50 g jujube was immersed in 1 L bottled water at 4° C. for 24 hours, and then roughly crushed using a hand mixer manufactured by Philips Korea (HR1673, Seoul, Korea) to remove seeds. The mixture of the seed-removed filtrate and the immersion liquid was homogenized by grinding at a high speed using a homogenizer manufactured by Shinil Industrial Co., Ltd. (SMX-3610WS, Chungnam, Korea). The final filtrate was prepared by filtering the grinding liquid using a 225 mesh filter sieve. For use as a fermentation medium, it was used after heat treatment in a hot water bath at 85°C for 15 minutes. The jujube extract used in the experiment was stored frozen.

Figure 2 is a dried jujube and jujube extract used in an embodiment of the present invention. Referring to FIG. 2, (A) is a dried jujube stored at room temperature after receiving raw materials produced in Yecheon, Korea in 2017, and (B) is a jujube extract prepared using the dried jujube.

3. Used strain

Figure 3 is a strain used in an embodiment of the present invention, the form of Lactobacillus plantarum ( Lactobacillus plantarum ) and the passage cultured on MRS agar plate. The Lactobacillus plantarum (hereinafter, L. plantarum , L. plantarum) is mixed with 2 g of sample from rice bran (Uljin, refinery) in 18 mL of sterile distilled water, diluted to 103 times, and then dipco-lactobacilli MRS After spreading on broth agar (Difco™ Lactobacilli MRS broth agar, Becton, Dickinson and Company, Sparks, MD., USA), strains were cultured for 24 hours in a 30°C incubator (IS-971R, Jeio tech., Kimpo, Korea). Pure separation. After taking a single colony of the strain and subculturing it twice, it was purely separated in MRS broth sterilized at 121°C for 15 minutes.

Figure 4 is a strain used in one embodiment of the present invention, the form of Leukonostoctrium ( Leuconostoc citreum ) and the passage cultured on A agar plate. The leuconostoc citrate (hereinafter, Leuc. citium , Leuc. citreum ) is mixed with 2 g of the sample from Dongchimi in 18 mL of sterile distilled water, diluted to 103 times, and then dipco-lactobacilli MRS broth agar (Difco™ Lactobacilli) MRS broth agar, Becton, Dickinson and Company, Sparks, MD., USA) were plated and cultured for 24 hours in a 25°C incubator (IS-971R, Jeio tech., Kimpo, Korea) to isolate the strains purely. After taking a single colony of the strain and subculturing it twice, it was purely separated in MRS broth sterilized at 121°C for 15 minutes.

Figure 5 is a strain used in an embodiment of the present invention, the form of Saccharomyces cerevisiae ( Saccharomyces Cerevisiae ) and the passage cultured on MRS agar plate. The Saccharomyces cerevisiae (hereinafter, S. cerevisiae , S. cerevisiae ) is mixed with 2 g of sample from baker's yeast in 18 mL of sterile distilled water and diluted to 103 times, followed by dipco YM broth agar (Difco™) YM broth agar, Becton, Dickinson and Company, Sparks, MD., USA) were plated and cultured for 48 hours in a 30°C incubator (IS-971R, Jeio tech., Kimpo, Korea) to isolate the strains purely. After taking a single colony of the strain and subcultured twice, it was purely separated in YM broth sterilized at 121°C for 15 minutes.

Figure 6 is a strain used in an embodiment of the present invention, the form of Brettanomyces anomalus ( Brettanomyces anomalus ) and the passage cultured on MRS agar plates. The breather Gaetano MRS cyano end loose (hereinafter, Brett. Dicyano end loose, Brett. Anomalus) is then diluted by mixing the sample 2g from the comb secondary in sterile distilled water 18mL to 103 times, deep nose YM broth agar (Difco ™ YM broth agar, Becton, Dickinson and Company, Sparks, MD, USA) were plated and incubated for 48 hours in a 30°C incubator (IS-971R, Jeio tech., Kimpo, Korea) to isolate the strains purely. After taking a single colony of the strain and subculturing it twice, it was purely separated in YM broth sterilized at 121°C for 15 minutes. The isolated yeast was identified through genetic analysis.

4. Starter culture preparation

Each of the MRS L. Planta Rum (L. plantarum) separating the pure broth, Leuc. Leeum sheet (Leuc. Citreum), S. Celebi Asia (S. cerevisiae), Brett. Anomalus ( Brett. anomalus ) was inoculated with a platinum to Difco™ Lactobacilli MRS broth, Becton, Dickinson and Company, Sparks, MD., USA, L. plantarum, S. Serbia, Brett. Anomalous was still cultured in a 30°C incubator for 24 hours, and Leuc. Cittrium was used as a starter after 24 hours incubation in a 25°C incubator.

<Experiment Method>

1.Measurement of pH and titratable acidity

The pH was measured using a pH meter (pH meter, Digital pH meter 420A+, Thermo Orion. Beverly, MA, USA) by taking 10 mL of 10-fold diluted jujube fermentation products. The titratable acidity is titrated with 0.1 N-NaOH until the pH of the culture medium reaches 8.3 using a pH meter, and the consumption is converted into tartaric acid and lactic acid content (%, v/v). It was shown.

2. Viable cell count

The viable cell count was diluted stepwise to 104, 105, and 106 times the fermented lactic acid fermentation broth and plated 20 μL in sterilized MRS broth agar medium at 121°C for 15 minutes, and then the live cell count of lactic acid bacteria cultured for 24 hours in a 30°C incubator for log CFU (colony forming unit)/mL.

3. Measurement of sugar content and reducing sugar content

The sugar content was measured using an electron refractometer (0-93 Brix, Refractometer, ATAGO, Tokyo, Japan), and the reducing sugar content was measured by DNS (dinitrosalicylic acid) method. 3 mL of DNS reagent was added to 1 mL of the diluted sample of the supernatant obtained by centrifugation (1,500 g, 20 min) of the dried jujube complex fermentation product, followed by color development at 100°C for 5 minutes. After cooling for 40 minutes in the dark at room temperature, absorbance was measured at 550 nm.

4. Measurement of GABA content using TLC

For qualitative analysis of MSG and GABA, silica gel thin layer chromatography (TLC) plates were cut to 10×20 cm, and TLC solvent development was performed in a square chamber (30×25×10 cm). It was carried out in. MSG 1% and GABA 1% were used as a standard for comparing MSG residual amount and GABA content. The developing solvent is mixed with n-butyl alcohol (n-butyl alcohol): glacial acetic acid (acetic acid glacial): distilled water at a ratio of 6:2:2 (v/v) and saturated for 4 hours or more at room temperature. Did. The fermentation product sample and the standard solution were added dropwise to 2 μL by maintaining a 10-15 mm gap at a position 10 mm below the TLC plate. Then, the sample of the TLC plate was dried and developed, and the TLC plate after development was dried at room temperature. Sprinkle 0.2% ninhydrin solution, a color development reagent, on the dried TLC plate and color it for about 5 minutes in a 100°C dryer, and then check the MSG and GABA spot of the fermentation product.

<Comparative Example 1> Analysis of physicochemical properties before fermentation of dried jujube extract

Jujube has a large change in composition depending on the degree of ripening of the fruit, and is generally divided into ripe fruit and dried jujube.

7 is a food composition table (8th revision, RDA, 2011) of the Rural Development Administration for jujube according to an experimental example of the present invention. Referring to FIG. 7, dried jujube having 73.6% of moisture contains 2.2% of protein, 0.1% of lipid, 1.3% of ash, 22.8% of carbohydrate, and 3.7% of fiber, and 5.0% of dried jujube has 17.2% of moisture and lipid Contains 2.0%, 2.1% ash, 73.7% carbohydrates, and 9.8% fiber (TDF: total dietary fiber, SDF: soulble dietary fiber, IDF: insoluble dietary fiber) fiber))

characteristic value Sugar content (Soluble solid content) 4.5 °Brix pH 5.58 Total acidity 0.14% Reducing sugar 0.82%

Table 1 is a result of analyzing the physicochemical properties of dried jujube. Referring to Table 1, the sugar content of the dried jujube extract was 4.5 °Brix, pH and total acidity were 5.58 and 0.14%, respectively, and the reducing sugar was 0.82%.

<Example 1> Leuc. Citrium( Leuc. citreum ) And L. Plantarum L. plantarum Functional fermentation using optimization of complex fermentation of)

8 is a Leuc according to an embodiment of the present invention . It is a flow chart showing a method of manufacturing a jujube fermentation product by a complex fermentation of citrium ( Leuc. citreum ) and L. plantarum .

Referring to FIG. 8, first, the jujube extract stored at -20°C was thawed to add sucrose by concentration. In order to kill microorganisms, after heat treatment for 15 minutes in a constant temperature water bath at 85°C, 0.5% of yeast extract (YE), which is a nutrient, was added. For the first fermentation of lactic acid bacteria, Leuc. Inoculated with 1% starter ( Citreum ) starter ( Leuc. citreum ) and incubated for 1 day at 25°C in an incubator. After continuously inserting the precursor of the GABA MSG 3% for the second lactic acid fermentation, with a L. Planta column (L. plantarum) starter inoculation 1% were incubated 7 days at 30 ℃ value in a constant-temperature incubator.

<Experimental Example 1-1> pH and titratable acidity measurement

To optimize GABA production through dry jujube lactic acid fermentation, Leuc. The addition ratio of sucrose, a nutrient component of carbon source of citrium ( Leuc. citreum ), was changed to 0%, 5%, and 10%, and the pH and titratable acidity experiments were conducted.

9 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 1 of the present invention. Referring to FIG. 9, graph (A) shows a change in pH according to the fermentation period, and the pH before fermentation is primary Leuc. Citricium ( Leuc. citreum ) Fermentation Day 1 Sucrose 0% The pH of the fermentation was 5.05, sucrose 5%, 10%. Each fermentation was reduced to 3.89. L. Planta progress during the second column (L. plantarum) enters into force, after the first seven days increased by MSG added 5.32, 4.68, 4.9 did not show any significant change to 4.95, 4.38, 4.08.

Graph (B) shows the change in the titratable acidity according to the fermentation period. The titratable acidity is Leuc at initial 0.17%, 0.19%, 0.18% . As the fermentation of Citrium ( Leuc. citreum ) progressed, the 0% fermentation of sucrose rose 0.9% after 1 day, 5% of sucrose, and 10% fermentation increased to 1.26% and 1.31%, respectively. After the Second L. Planta column (L. plantarum) When the fermentation proceeds, sucrose 0% fermented product is increased with a reduction in re-0.54% in 5 days was the car to keep the pH value up after 7 days, 5% sucrose, 10% fermentation was found to increase to 1.33% and 2.16%, respectively. Therefore, according to the L. Planta column (L. plantarum) fermentation proceeds, the pH decreases and the titratable acidity was found to increase.

<Experimental Example 1-2> Measurement of sugar content and reducing sugar

10 is a graph showing the results of measuring the sugar content of the jujube fermentation according to Example 1 of the present invention. Referring to FIG. 10, the sugar content of the fermentation product with different sucrose ratios of 0%, 5%, and 10% is the primary Leuc. When fermentation of citrium ( Leuc. citreum ) increased from 4.5, 9, and 12.8 Brix, after 1 day, MSG, a precursor for GABA production, was increased to 7.3, 10.6, and 14.1 Brix, and 5.7, 9.4, and 7 days after complex fermentation It decreased to 12.7 Brix and showed a slight change.

11 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 1 of the present invention. Referring to Figure 11, the first Leuc. When fermentation of citreum ( Leuc. citreum ), the reducing sugars of fermentation products of 0%, 5%, and 10% of sucrose increased from 0.82%, 1.90%, and 1.73% to 1.30%, 2.12%, and 2.41% after 1 day, respectively. Second L. Planta column (L. plantarum) after fermentation one days 0% sucrose, 5% of fermentation begins to decrease of the water reducing sugar values 0% fermented product is 0.15% and 5%, fermentation was 1.31%, Day 3 To 0.28%. The 10% fermentation of sucrose began to decrease in reducing sugar value on day 3 and decreased to 0.63% on day 7. This was judged to be because sugar was consumed through fermentation by lactic acid bacteria.

<Experimental Example 1-3> Measurement of viable cell count and GABA content

12 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 1 of the present invention. Referring to Figure 12, the first Leuc. The number of viable cells of the fermentation starter of Citrium ( Leuc. citreum ) is 7.89 log CFU/mL, and after 1 day fermentation, growth was minimal to 7.90 log CFU/mL for sucrose 0% fermentation, but for 5% sucrose and 10% fermentation It increased to 9.02 log CFU/mL and 9.05 log CFU/mL, respectively. The second zymogen own, L. Planta column (L. plantarum) viable cell count of the starter is 7.47 log CFU / mL, and the secondary L. Planta column (L. plantarum) When the fermentation proceeds sucrose 5% fermented product is Day 3 Up to 9.18 log CFU/mL, 10% sucrose fermentation increased significantly to 9.47 log CFU/mL on day 5. Therefore, the higher the content of sucrose, the more Leuc. It was confirmed that the number of viable cells of citricium ( Luc. citreum ) and L. plantarum ( L. plantarum ) also increased to a higher number of bacteria.

13 is a TLC analysis result for the GABA production change of jujube fermentation according to Example 1 of the present invention. Referring to FIG. 13, in the case of 0% fermentation of sucrose, MSG was exhausted, but GABA spots were not formed, and in the case of 5%, 10% fermentation of sucrose, GABA spots were formed from the 3rd day of 2nd lactic fermentation, but 5% of sucrose Silver exhausted all MSG on the 5th day of the second lactic fermentation, and showed about 1.0% GABA content compared to the standard sample GABA spot. It was judged that the condition for adding 5% sucrose was the optimum condition for 10% fermentation of sucrose, as MSG remained until the 7th day of the second lactic acid fermentation.

<Example 2> S. Cerecia ( S. cerevisiae ) And L. Plantarum L. plantarum Functional fermentation using optimization of complex fermentation of)

14 is a flow chart showing a manufacturing method of water by fermentation dates in complex fermentation of S. Levy three cyano (S. cerevisiae) and L. Planta column (L. plantarum), according to one embodiment of the present invention.

<Example 2-1> Preparation according to yeast type

According to the flow chart of FIG. 14, first, 3% of sucrose was added by thawing the jujube extract, which was frozen and stored at -20°C. In order to kill microorganisms, after heat treatment for 15 minutes in a constant temperature water bath at 85°C, 0.5% of yeast extract (YE), which is a nutrient, was added. Primary S. Celebi Asia (S. cerevisiae) strain of yeast fermentation and Brett. Differently inoculated with Brett. anomalus (5%) and incubated for 2 days in a 30°C incubator. After continuously inserting the precursor of the GABA MSG 3% for the second lactic acid fermentation was inoculated with L. Planta column (L. plantarum) in a constant temperature incubator at 30 ℃ were incubated 7 days value.

<Example 2-2> Preparation according to sucrose concentration for enhancing flavor

The jujube extract, which was stored at -20°C, was thawed, and sucrose was added by concentration. In order to kill microorganisms, after heat treatment for 15 minutes in a constant temperature water bath at 85°C, 0.5% of yeast extract (YE), which is a nutrient, was added. For the first yeast fermentation was inoculated 5% Celebi Asia (S. cerevisiae) S. starter and incubated two days at 30 ℃ constant temperature incubator politics. And then for successively secondary fermentation of lactic acid bacteria into a GABA precursor in the MSG 3%, and inoculated with L. Planta column (L. plantarum) were incubated 7 days at 30 ℃ value in a constant-temperature incubator.

<Experimental Example 2-1> Jujube fermentation product of Example 2-1

<Experimental Example 2-1-1> pH and titratable acidity measurement

In order to optimize GABA production through dry jujube yeast-lactic acid fermentation, different strains of primary yeast fermentation were prepared, and then pH and titratable acidity were measured.

15 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 2-1 of the present invention. 15, the graphs (A) is represented by the pH change of the fermentation period, A is S. Levy three cyano (S. cerevisiae) for the primary fermentation of yeast, B is Brett. This is the case when fermented products were prepared using anomalous ( Brett. anomalus ). A pH of 5.4 is reduced in a secondary L. Planta column (L. plantarum) during fermentation, which was reduced to 4.38 4.20 7 DAY On the other hand the pH is increased, the value B after the primary fermentation in the second column L. Planta (L. plantarum) during fermentation with 4.95 to 5.87 showed a different pattern.

Graph (B) is intended only to show the proper pH change following the fermentation period, A is a primary fermentation yeast three Levy cyano (S. cerevisiae) S., B is Brett. This is the case when fermented products were prepared using anomalous ( Brett. anomalus ). A surge of titratable acidity was 1.05% in the first three S. Levy Asia (S. cerevisiae) yeast fermentation day 0 2nd L. Planta Rum (L. plantarum) 1 primary fermentation at 0.17%, the seven primary Increased to 1.63%. On the other hand, titratable acidity of B begins to decrease from 0.46% to the secondary L. Planta column (L. plantarum) fermentation day 0 decreased the 5 primary to 0.18. The two strains L. Planta second column (L. plantarum) 9 times higher when in the fermentation after the pH is 1.63% and 0.18% in the primary fermentation strain hayeoteul using three Levy cyano (S. cerevisiae) S. . Therefore, it was judged that case A has a relatively large effect on acid production of lactic acid bacteria.

<Experimental Example 2-1-2> Measurement of reducing sugar

16 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 2-1 of the present invention. Referring to Figure 16, A is a primary fermentation yeast S. Levy three cyano (S. cerevisiae), B is Brett. This is the case when fermented products were prepared using anomalous ( Brett. anomalus ). A decreased from 0.88% to 0.14% on the first day of the first fermentation, and B decreased from 1.44% to 0.48% on the first day of fermentation, and it was confirmed that almost all of the reducing sugars were exhausted to 0.15% and 0.12% on the second day, respectively. Therefore, the initial reducing sugar value of the jujube extract was high, and most tended to be exhausted through yeast fermentation. At the same time, it was judged that fermentation using MSG, a precursor, proceeds while very low fermentable sugar is present in GABA production through secondary lactic acid fermentation.

<Experimental Example 2-1-3> Measurement of viable cell count and GABA content

17 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 2-1 of the present invention. Referring to Figure 17, graph (A) is a primary fermentation in yeast S. Levy three cyano (S. cerevisiae), graph (B) is Brett primary yeast fermentation. This is a live cell count when fermented products are prepared using anomalous ( Brett. anomalus ).

First, the number of yeasts in the graph (A) increased from 6.25 log CFU/mL to 8.12 log CFU/mL on the first day of yeast fermentation, and then gradually decreased, and 9.88 log CFU/ on day 3 at lactic acid fermentation day 8.54 log CFU/mL It showed a form that increased and maintained until mL. The number of yeasts in the graph (B) increased from 6.94 log CFU/mL to 8.87 log CFU/mL on the 2nd day of yeast fermentation, and decreased, and 8.53 log CFU/day at 8.30 log CFU/mL during fermentation of lactic acid. It increased to mL and then decreased. In the case of A than in case B, the number of live bacteria during fermentation of lactic acid was 1.35 log CFU/mL, so Brett. It was judged that S. cerevisiae bacteria, rather than B. anomalus bacteria, influenced the increase in the number of lactic acid bacteria.

18 is a TLC analysis result of GABA production change of the date fermentation according to Example 2-1 of the present invention. Referring to Figure 18, A is a primary fermentation yeast three Levy cyano (S. cerevisiae) S., B is Brett primary yeast fermentation. When fermented products were prepared using anomalous ( Brett. anomalus ), A formed GABA spots from the 1st day of the 2nd fermentation and showed a complete conversion on the 5th day, but B was from the 3rd day of the 2nd fermentation The GABA spot started to form, but it was confirmed that MSG remained until day 7 and was not completely exhausted.

Therefore, in the complex fermentation with yeast and lactic acid bacteria of the jujube extract, the difference in GABA production by secondary lactic acid bacteria fermentation was shown according to the type of strain used for primary yeast fermentation. It was judged that metabolites produced by primary yeast fermentation provide environmental and nutritional conditions that help GABA production in secondary lactic acid fermentation.

<Experimental Example 2-2> Fermented Jujube of Example 2-2

<Experimental Example 2-2-1> pH and titratable acidity measurement

Articles Date yeast - by varying the ratio of sucrose added nutrients S. Celebi Asia (S. cerevisiae) were measured for pH and titratable acidity in order to optimize GABA producing lactic acid through a complex fermentation.

19 is a graph showing the results of measuring the pH and titratable acidity of the jujube fermentation product according to Example 2-2 of the present invention. Referring to FIG. 19, graph (A) shows the pH change according to the fermentation period, and the primary yeast fermentation day 0 pH of the fermentation product with different sucrose ratios of 0%, 3%, and 5% is 5.58, 5.52, respectively. It was 5.63, and on the second day of the first yeast fermentation, the pH tended to decrease slightly to 5.42, 5.28, and 5.36, respectively. On the first day of the second lactic acid fermentation, all three conditions were significantly reduced to 4.43, 4.34 and 4.33. Subsequently, in the 0% fermentation of sucrose, the pH increased significantly on the 3rd day of the 2nd lactic acid fermentation, and the 3%, 5% fermentation of sucrose showed a tendency to decrease steadily during fermentation.

Graph (B) shows the change in the titratable acidity according to the fermentation period, and the titratable acidity was 0.14% on the 0th day of the first yeast fermentation, and all three conditions were the same, and 0.11%, 0.18%, and 0.18% until the 2nd day of the primary yeast fermentation. It showed a tendency to decrease steadily. The second lactic acid fermentation rose 0.95%, 1.19%, and 1.15% on the first day, and under the 0% sucrose condition, it was maintained after the second lactic fermentation was significantly reduced on the third day. Tended.

<Experimental Example 2-2-2> Measurement of sugar content and reduced sugar

Articles Date yeast - by varying the ratio of added nutrients is sucrose S. Celebi Asia (S. cerevisiae) were measured sugar content and reducing sugars changes in order to optimize GABA producing lactic acid through a complex fermentation.

20 is a graph showing the results of measuring the sugar content of a jujube fermentation product according to Example 2-2 of the present invention. Referring to FIG. 20, the sugar content of the fermentation product with different sucrose ratios of 0%, 3%, and 5% is the primary yeast fermentation on Day 0 3.7, 7.9, and 9.4 Brix, which is similar regardless of the sugar ratio during yeast fermentation. It showed exhaustion. Second L. Planta column (L. plantarum) fermentation day 0, after the addition of the precursor of GABA conversion MSG was increased to 6.6, 9.2, 10.4Brix L. Planta column (L. plantarum) which fermentation is taking place All three conditions decreased slightly regardless of the sugar ratio.

21 is a graph showing the results of measuring reducing sugars of a jujube fermentation product according to Example 2-2 of the present invention. Referring to FIG. 21, the reducing sugar was 0.85% on the 0th day of the first yeast fermentation, and the reducing sugar value was the same for all three conditions regardless of the sugar ratio, and was significantly reduced to 0.14%, 0.12%, and 0.12% on the first day of the primary yeast fermentation. As a result, it was judged that yeast growth was the best on day 1.

<Experimental Example 2-2-3> Measurement of viable cell count and GABA content

Articles Date yeast - by varying the ratio of added nutrients is sucrose S. Celebi Asia (S. cerevisiae) were determined to be viable GABA and GABA contents in order to optimize production through fermentation of lactic acid complex.

22 is a graph showing the result of measuring the number of live bacteria of jujube fermentation according to Example 2-2 of the present invention. Referring to Figure 22, the top graph is the number of viable cells when a change in the primary fermentation in three Levy cyano (S. cerevisiae) S., bottom graph L. Planta column (L. plantarum), if a secondary fermentation It is a change in the number of live bacteria. The primary yeast fermentation of the fermentation broth with different sucrose ratios of 0%, 3%, and 5% was 6.95 log CFU/mL of the primary fermentation, and all three conditions were maintained at about 108 after the 1st fermentation. , As the secondary lactic acid fermentation progressed, it was confirmed that as the sucrose addition ratio increased, the growth of lactic acid bacteria increased and the growth of yeast decreased. This was thought to be an increase in the growth of lactic acid bacteria due to the addition of sucrose, and it was judged that the production of lactic acid with the growth of lactic acid bacteria affects the growth environment of yeast.

23 is a TLC analysis result of GABA production change of the date fermentation according to Example 2-2 of the present invention. Referring to FIG. 23, the higher the rate of sucrose addition, the less GABA conversion rate and MSG exhaustion, and the 0% sucrose showed the fastest GABA conversion rate and MSG exhaustion among the three conditions. However, since odor caused by yeast (fermented odor) deteriorates the quality after fermentation, using 3% sucrose in the early stage of yeast fermentation was judged as the optimum condition for fermentation because GABA produced 1.0% or more and also good palatability.

<Production Example 1> Preparation of functional konjac drink using dried jujube

A functional konjac beverage prototype was prepared using the fermented product produced through the complex fermentation of lactic acid bacteria-lactic acid bacteria with dried jujube and the fermented product produced by the yeast-lactic acid bacteria complex fermentation. Different types of fermentation products were prepared with different lactic acid complex fermentation products and yeast complex fermentation products, and each fermentation product, jujube extract, sugar, citric acid, xylitol, apple juice, and konjac were added. And pasteurized for 10 minutes in a constant temperature water bath at 85 ℃ to prepare a konjac drink containing functionality.

1. Manufacturing method

S. Celebi Asia (S. cerevisiae) and L. Planta Rum (L. plantarum) complex fermentation (fermentation lactic acid complex) and Leuc. Functional konjac beverages were prepared using a complex fermentation product (yeast complex fermentation) of Citrium ( Leuc. citreum ) and L. plantarum . Table 2 is a functional beverage production component according to an embodiment of the present invention.

material(%) Lactic acid fermented beverage Yeast complex fermented beverages Fermentation 5 5 Dried jujube extract 50 50 Sugar 10 10 Citric acid 0.3 0.3 Xylitol 15.2 15.2 Apple juice 18.5 18.2 Konjac One One

Referring to Table 2, according to the optimum conditions of sucrose, the fermentation product with 3% sucrose was used as the yeast complex fermentation product, and the fermentation product with 5% sucrose was used as the lactic acid complex fermentation product. After adding 5% of each complex fermentation product, 50% of jujube extract, 10% of sugar, 0.3% of citric acid, 15.2% of xylitol, and 18.5% of apple juice were added to prepare a beverage by varying the ratio of konjac powder to improve the texture. .

24 is a pouch-type beverage prepared by including a jujube fermentation product according to an embodiment of the present invention. In the case of additionally adding konjac powder, it was difficult to fill the spout pouch due to the high viscosity due to the heat treatment of the beverage mixture. Therefore, in order to overcome this, the final beverage in which konjac powder is uniformly mixed is filled in a container and then heat-treated to have a sterilizing effect and high viscosity of the beverage.

In order to evaluate the properties suitable for pouch-type beverage production, konjac was prepared according to the concentration, and as a result, it was evaluated to be suitable for squeezing when prepared in a pouch form at a ratio of 1% konjac powder. On the other hand, when 2% konjac powder was added, it was judged that it was difficult to commercialize it because the konjac masses were aggregated so that it was difficult to squeeze out of the pouch.

2. Sensory evaluation

For sensory testing of functional beverages with yeast and lactic acid bacteria fermentation products using dried jujube, 10 food researchers at Keimyung University were selected as sensory testing agents in consideration of reliability and interest in experiments. It was carried out after recognizing. The evaluation items were color, flavor, taste, fermented smell intensity, texture, and overall preference, and scored 5 using the 5-point method. It was decided that the preference of the characteristics improved. The sample was subjected to sensory evaluation using a white paper cup.

Table 3 below is the sensory evaluation results for one production example of the present invention. Referring to Table 3, S. Celebi Asia (S. cerevisiae) composite fermented beverage is added and Leuc. Leeum sheet (Leuc. Citreum) composite fermented beverage is the color of the added years to two conditions both showed similar levels, hyangneun respectively 2.55 ± 1.46, 3.05 ± 1.38 S. Levy Asia (S. cerevisiae) complex fermentation water is added It was evaluated that the flavor of the drink was better. It is thought that the smell of fermentation is improved by yeast fermentation. Fermentation odors were 4.49±1.21 and 4.08±0.75, respectively . Citricium ( Leuc. citreum ) composite fermentation products had a relatively high fermentation intensity. The overall acceptability is S. Celebi Asia (S. cerevisiae) were higher composite fermented beverage is added. Color or more sensory evaluation, the taste, aroma, when comprehensively considered as through fermentation takes strength, physical properties, the overall acceptability as well as the overall flavor and acceptability higher with the addition of complex fermentation three Levy cyano (S. cerevisiae) S. It was possible to make fermented beverages that increased the functionality and sensory properties of GABA.

Sample Leuc. Citrium ( Leuc. citreum )
Complex fermentation S. cerevisiae
Complex fermentation color 3.59±0.95 3.57±1.18 flavor 2.56±0.36 3.85±0.69 incense 2.55±1.46 3.05±1.38 Fermentation intensity 4.49±1.21 4.08±0.75 Properties 3.42±1.27 3.85±0.81 Overall preference 2.58±1.13 4.05±1.24

Table 4 S. Celebi Asia (S. cerevisiae) and L. Planta Rum (L. plantarum) to analyze the characteristics of the functional beverage made using complex fermentation.

Jujube extract Soluble solid content (°Brix) 15 pH 3.51 Total acidity (%) 1.12 Reducing sugar (%) 1.43 Consistency index (Pa·s ⁿ ) 104.2

Referring to Table 4, the S. Celebi Asia (S. cerevisiae) and L. Planta Rum (L. plantarum) sugar content of functional drinks created by the complex fermentation is 15 ° Brix, pH was 3.51, and the total The total acidity was 1.12%, the reducing sugar was 1.43%, and the consistency index was 104.2 Pa·s ⁿ .

So far, specific embodiments of the present invention have been described. Those skilled in the art to which the present invention pertains will appreciate that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered in terms of explanation, not limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent range should be interpreted as being included in the present invention.

Claims (14)

Preparing a jujube extract;
Adding and mixing sucrose and yeast extract to the jujube extract;
First fermentation by inoculating the mixture with a first starter; And
The second fermentation by inoculating a second starter and adding monosodium glutamate (hereinafter referred to as MSG) to the primary fermentation product, comprises: gamma aminobutyric acid (γ-Aminobutyric acid) Hereinafter, GABA) enhanced jujube fermentation method. According to claim 1,
The jujube extract,
First crushing by immersing the jujube,
GABA enhanced jujube fermentation method characterized in that it is prepared by removing the seeds of the jujube from the first pulverized product and then subject to secondary crushing and filtration. According to claim 1,
The first starter includes lactic acid bacteria,
The lactic acid bacteria is characterized in that the Leuconostoccitrium ( Leuconostoc citreum ), GABA enhanced jujube fermentation method. The method of claim 3,
The sucrose,
Characterized in that 3 to 7 parts by weight based on 100 parts by weight of the mixture, GABA enhanced jujube fermentation method. According to claim 1,
The first starter contains yeast,
The yeast is characterized in that Saccharomyces Cerevisiae , GABA enhanced jujube fermentation method. The method of claim 5,
The sucrose,
GABA enhanced jujube fermentation method, characterized in that 1 to 5 parts by weight relative to the total 100 parts by weight of the mixture. According to claim 1,
The first fermentation step,
Characterized in that performed at 0.5 to 3 days at 20 to 40 ℃, GABA enhanced jujube fermentation method. According to claim 1,
The second starter includes lactic acid bacteria,
The lactic acid bacteria is characterized in that Lactobacillus plantarum ( Lactobacillus plantarum ), GABA enhanced jujube fermentation method. According to claim 1,
The MSG,
Characterized in that 1 to 5 parts by weight relative to the total 100 parts by weight of the second fermentation culture, GABA enhanced jujube fermentation method. According to claim 1,
The second fermentation step,
Characterized in that it is performed for 5 to 10 days at 25 to 35 ℃, GABA enhanced jujube fermentation method. A GABA enhanced jujube fermentation product prepared by the method of claim 1. GABA enhanced health functional food composition containing the date palm fermentation according to claim 11 as an active ingredient. With respect to 100 parts by weight of the functional beverage,
5 parts by weight of the fermented jujube according to claim 11;
50 parts by weight of jujube extract; And
Konak powder 1 part by weight; containing, GABA enhanced functional beverage. The method of claim 13,
The functional beverage,
With respect to 100 parts by weight of the functional beverage,
GABA enhanced functional beverage, characterized in that it further comprises at least one selected from the group consisting of 10 parts by weight of sugar, 0.3 parts by weight of citric acid, 15.2 parts by weight of xylitol and 18.5 parts by weight of apple juice.

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