KR20200065513A - Fermented aronia beverage and manufacturing method the same - Google Patents

Abstract

Provided are a fermented aronia beverage and a method for producing the same. The method according to an embodiment of the present invention comprises the steps of: grinding aronia fruit; adding 0.1-0.2 wt% of pectianse, cellulase, alpha-amylase, and beta-amylase each to the ground aronia fruit to perform enzymatic decomposition; performing an inactivation process on the enzymatically decomposed aronia fruit; adding 0.002-0.005 wt% of lactobacillus plantarum and lactobacillus rhamnosus each to the inactivation-processed aronia fruit to ferment; and juicing the fermented aronia fruit. Accordingly, the method can reduce a bitter taste of aronia.

Description

Fermented Aaronia Beverage and its manufacturing method TECHNICAL FIELD FERMENTED ARONIA BEVERAGE AND MANUFACTURING METHOD THE SAME

Embodiments of the present invention relate to fermented Aaronia beverage technology.

Aronia melanocarpa is a plant fruit of the family Rosaceae. Aronia fruits contain a large amount of anthocyanins and flavonoids, which are known to have various physiological functions such as antioxidant effects, gastric protection effects, anti-inflammatory effects, anti-diabetic effects, and activation of immune regulation functions.

Accordingly, various types of beverages juiced with aronia have been developed, but the existing aronia beverage has a problem that it is not easy to drink because it has a lot of tannins.

Korean Patent Publication No. 10-2018-0118361 (October 31, 2018)

An embodiment of the present invention is to provide a method of manufacturing a fermented aronia beverage capable of reducing the bitter taste of aronia.

Fermented Aaronia beverage production method according to an embodiment disclosed, crushing the Aronia fruit; Enzymatic digestion by adding 0.1 to 0.2% by weight of each of the pulverized Aaronia fruits, Pectianse, Cellulase, Alpha-amylase, and Glycosylase (beta-amylase) ; Performing an inactivation process on the enzyme-degraded Aaronia family; A step of fermentation by adding 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus, respectively, to the Aronia fruit having undergone a deactivation process; And juice the fermented Aronia fruit.

The step of performing the enzymatic decomposition can be enzymatically decomposed at 45 to 60°C for 4 to 6 hours.

The fermenting step includes: cooling the aronia fruit having undergone deactivation to 35-40° C.; Adding Lactobacillus plantarum and Lactobacillus rhamnosus to 0.002 to 0.005% by weight, respectively; And it may include a step of fermentation at 35 ~ 40 ℃ 14 ~ 20 hours.

The fermentation Aaronia beverage manufacturing method may further include a step of immediately sterilizing the juiced Aaronia liquor at 93-97° C. for 90-120 seconds after the juice-making step.

Fermented Aaronia beverage production method according to another embodiment disclosed, crushing the Aronia fruit; To the ground Aaronia fruit, 0.1 to 0.2% by weight of Pectianse, Cellulase, Alpha-amylase, and Glycosylase (beta-amylase) were added and 4 at 45 to 60°C. Enzymatic digestion for ~6 hours; Performing an inactivation process for 10-15 minutes at 90-95° C. for the enzyme-degraded Aronia fruit; Cooling the aronia fruit having undergone a deactivation process to 35-40° C.; Adding 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus to the cooled Aaronia fruits and fermenting at 35 to 40°C for 14 to 20 hours; Juice of the fermented Aronia fruit; And instantaneously sterilizing the juiced Aaronia liquor at 93-97°C for 90-120 seconds.

According to the disclosed embodiment, by adding two kinds of lactic acid bacteria and four enzymes to the crushed Aaronia fruit to undergo a fermentation process and an enzyme decomposition process, the astringent taste of aronia is decomposed and eliminated to enhance flavor and taste It is soft and easy for the user to drink. In addition, the total polyphenol content is increased, thereby improving the antioxidant capacity.

1 is a flow chart showing a method of manufacturing a fermented aronia beverage according to an embodiment of the present invention
Figure 2 is a graph comparing the total polyphenol content of the fermented Aaronia drink prepared by an embodiment of the present invention with the control and comparative groups
Figure 3 is a graph comparing the tannin content of the fermented Aaronia drink prepared by an embodiment of the present invention compared to the control and comparison groups

Hereinafter, specific embodiments of the present invention will be described with reference to the drawings. The following detailed description is provided to aid in a comprehensive understanding of the methods, devices and/or systems described herein. However, this is only an example and the present invention is not limited thereto.

In describing the embodiments of the present invention, when it is determined that a detailed description of known technology related to the present invention may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to a user's or operator's intention or practice. Therefore, the definition should be made based on the contents throughout this specification. The terminology used in the detailed description is only for describing embodiments of the present invention and should not be limiting. Unless expressly used otherwise, a singular form includes a plural form. In this description, expressions such as “including” or “equipment” are intended to indicate certain characteristics, numbers, steps, actions, elements, parts or combinations thereof, and one or more other than described. It should not be interpreted to exclude the presence or possibility of other characteristics, numbers, steps, actions, elements, or parts or combinations thereof.

1 is a flow chart showing a method of manufacturing a fermented aronia beverage according to an embodiment of the present invention.

In step 102, the Aronia fruit is ground through a grinder. After washing the Aronia fruit, the Aronia fruit can be crushed through a grinder. In an exemplary embodiment, the Aaronia fruit may be pulverized to a size of about 1 mm to 2.5 mm through a grinder.

In step 104, enzymatic digestion is performed by adding four enzymes to the crushed Aaronia family. The four enzymes may include pectinase, cellulase, liquefaction enzyme (alpha-amylase), and glycation enzyme (beta-amylase). The four enzymes may be added in an amount of 0.1 to 0.2% by weight, respectively.

Then, the Aronia fruit family to which 4 kinds of enzymes are added can be enzymatically decomposed at 45-60°C for 4-6 hours. Here, if the enzymatic decomposition temperature is lower than 45°C, the enzymatic decomposition time is long, and if the enzymatic decomposition temperature is higher than 60°C, the enzyme may die. In addition, if the time for enzymatic decomposition is less than 4 hours, enzymatic decomposition is not sufficiently performed, and if the time for enzymatic decomposition is more than 6 hours, enzymatic decomposition occurs too much, losing the flavor inherent to Aaronia and odor or odor may occur.

On the other hand, the four enzymes are simultaneously added to simultaneously degrade the Aronia family, but the present invention is not limited thereto, but is not limited to Pectinase, Cellulase, Liquefaction enzyme (alpha-amylase), and Glycosylase (beta-amylase) may be added one by one to degrade enzymes.

In step 106, an inactivation process (ie, inactivation process: Inactivation) is performed on the enzyme-degraded Aaronia family. That is, a deactivation process may be performed to inactivate the enzymes. In an exemplary embodiment, the deactivation process may be performed for 10-15 minutes at 90-95° C. for the enzymatically degraded Aronia fruit.

In step 108, the Aaronia fruit that has undergone the deactivation process is cooled. At this time, the Aronia fruit can be cooled to 35-40°C.

In step 110, two lactic acid bacteria are added to the Aaronia fruit to ferment the ground fruit. The two lactic acid bacteria may be Lactobacillus plantarum and Lactobacillus rhamnosus. Two types of lactic acid bacteria can be added to 0.002 ~ 0.005% by weight (ie, 0.002 ~ 0.005% by weight) of the crushed raw material, respectively.

And, it is possible to ferment the Aronia fruit added with two types of lactic acid bacteria for 14 to 20 hours. Here, the temperature for fermenting the lactic acid bacteria can be 35 ~ 40 ℃. At this time, if the fermentation temperature is lower than 35°C, the fermentation time will be long, and if the fermentation temperature is higher than 40°C, the fermentation effect will be lowered due to the inadequate growth temperature of the lactic acid bacteria. In step 112, the lactic acid bacteria fermentation process is performed using a juicer. Juice the rough Aronia fruit.

In step 114, the juiced Aaronia liquor is filtered using a filter. For example, the juiced aronia liquid may be filtered through a filter of 200 mesh or more.

In step 116, the filtered Aaronia liquor is sterilized instantaneously at high temperature. In an exemplary embodiment, the filtered aronia liquid can be sterilized at 93-97°C for 90-120 seconds. Then, the instant sterilized Aaronia liquid can be cooled to 20°C to package the container.

Example

The Aronia fruit is pulverized to a size of 1 to 2.5 mm, and the crushed Aronia fruit contains Pectianse, Cellulase, Alpha-amylase, and Glycosylase (beta-amylase). 0.1 to 0.2% by weight, respectively, and enzymatic digestion at 45 to 60°C for 4 to 6 hours. Next, the deactivation process is performed for 10-15 minutes at 90-95° C. for the enzyme-degraded Aronia fruit. Next, the Aronia fruit is cooled to 35-40°C. Next, 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus were added to the Aronia family and fermented at 35 to 40°C for 14 to 20 hours. Next, the Aronia fruit is juiced, and the juiced Aronia liquid is passed through a filter of 200 mesh or more. Next, the filtered Aaronia liquor was sterilized at 93-97° C. for 90-120 seconds to prepare a fermented Aaronia drink.

Figure 2 is a graph comparing the total polyphenol content of the fermented Aaronia drink prepared by an embodiment of the present invention with the control and comparative groups. As shown in Table 1, the control group used Aaronia beverage without lactic acid bacteria and enzymes. And, Comparative Example 1 is an Aaronia drink using only lactic acid bacteria, and Comparative Example 2 is an Aaronia drink using only enzymes.

Example Lactic acid bacteria fermentation + enzyme decomposition juice Control Aaronia Juice Comparative Example 1 Lactic acid bacteria fermentation juice Comparative Example 2 Enzymatic digestion juice

Referring to FIG. 2, the Aaronia juice of the control group was found to have a total polyphenol content of 0.557%. Comparative Example 1 (lactic acid bacteria fermentation Aaronia juice) showed that the total polyphenol content was 0.788%. Comparative Example 2 (enzyme-decomposed Aaronia juice) showed that the total polyphenol content was 0.724%. In the embodiment of the present invention (lactic acid bacteria fermentation + enzyme decomposition aronia juice), the total polyphenol content was found to be 0.889%.

As described above, it can be seen that the Aaronia juice according to the embodiment of the present invention has the highest total polyphenol content and thus improves the antioxidant capacity. Table 2 is a table showing the increase rate of the total polyphenol content compared to the control group.

Total polyphenol content (ppm) Total polyphenol content increase rate compared to the control group Control 5572 Comparative Example 1 (lactic acid bacteria fermentation juice liquid) 7876 41.3% increase Comparative Example 2 (Enzyme-decomposed juice) 7242 29.9% increase Example (lactic acid bacteria fermentation + enzymatic decomposition juice solution) 8887 59.5% increase

Figure 3 is a graph comparing the tannin content of the fermented Aaronia drink prepared by an embodiment of the present invention compared to the control and comparison groups.

Referring to FIG. 3, the Aaronia juice of the control group had a tannin content of 0.818%. Comparative Example 1 (lactic acid bacteria fermentation Aaronia juice) showed that the tannin content was 0.738%. Comparative Example 2 (enzyme-decomposed aronia juice) showed that the tannin content was 0.737%. In the embodiment of the present invention (lactic acid bacteria fermentation + enzyme decomposition aronia juice), the tannin content was found to be 0.714%.

As described above, it can be confirmed that the aronia juice according to the embodiment of the present invention has the lowest tannin content and the astringent taste is reduced. Table 3 is a table showing the reduction rate of tannin content compared to the control group.

Tannin content (ppm) Tannin content reduction rate compared to control group Control 8180 Comparative Example 1 (lactic acid bacteria fermentation juice liquid) 7380 9.8% reduction Comparative Example 2 (Enzyme-decomposed juice) 7370 9.9% reduction Example (lactic acid bacteria fermentation + enzymatic decomposition juice solution) 7142 13.7% reduction

Although the exemplary embodiments of the present invention have been described in detail above, those skilled in the art to which the present invention pertains will understand that various modifications are possible within the limits of the embodiments described above without departing from the scope of the present invention. . Therefore, the scope of rights of the present invention should not be limited to the described embodiments, but should be determined not only by the claims to be described later, but also by the claims and equivalents.

Claims (7)

Grinding an aronia fruit;
Enzymatic digestion by adding 0.1 to 0.2% by weight of each of the pulverized Aaronia fruits, Pectianse, Cellulase, Alpha-amylase, and Glycosylase (beta-amylase) ;
Performing an inactivation process on the enzyme-degraded Aaronia family;
A step of fermentation by adding 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus, respectively, to the Aronia fruit having undergone a deactivation process; And
A method of manufacturing a fermented aronia beverage, comprising the step of juiceting the fermented aronia fruit.
The method according to claim 1,
The step of performing the enzyme decomposition,
A method for producing fermented aronia beverages, which is enzymatically decomposed at 45-60°C for 4-6 hours.
The method according to claim 1, The method according to claim 1,
The fermentation step,
Cooling the aronia fruit having undergone a deactivation process to 35-40° C.;
Adding Lactobacillus plantarum and Lactobacillus rhamnosus to 0.002 to 0.005% by weight, respectively; And
Fermentation Aaronia beverage production method comprising the step of fermentation for 14 to 20 hours at 35 ~ 40 ℃.
The method according to claim 1,
The fermentation Aaronia beverage production method,
After the step of juice,
The instantaneous sterilization of the juiced Aaronia liquor at 93-97°C for 90-120 seconds, further comprising a fermented Aaronia beverage.
Grinding an aronia fruit;
To the crushed Aaronia family, 0.1 to 0.2% by weight of Pectianse, Cellulase, Alpha-amylase, and Glycosylase (beta-amylase) were added and 4 at 45 to 60°C. Enzymatic digestion for ~6 hours;
Performing an inactivation process for 10-15 minutes at 90-95° C. for the enzyme-degraded Aronia fruit;
Cooling the aronia fruit having undergone a deactivation process to 35-40° C.;
Adding 0.002 to 0.005% by weight of Lactobacillus plantarum and Lactobacillus rhamnosus to the cooled Aronia fruit and fermenting them at 35 to 40°C for 14 to 20 hours;
Juice of the fermented Aronia fruit; And
The instantaneous sterilization of the juiced Aaronia liquor at 93 ~ 97 ℃ for 90 ~ 120 seconds, fermented Aaronia beverage production method.
A fermented Aaronia beverage produced by the method for producing a fermented Aaronia beverage according to any one of claims 1 to 6.

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