KR20220087801A - Process For Preparing Fruit And Stevia Fermented Beverages Without Sugar and Preservatives - Google Patents

Abstract

The present invention relates to a method for producing a fermented stevia beverage and fruit containing no sugar/preservative, comprising the following steps (S1) to (S4): (9-11): (0.9) -1.1): aging the mixture in a weight ratio of (29-31) (S1); Aging (S2) by adding 0.70 to 0.75 wt% of water to the mixture of step (S1) based on the weight of the mixture; After the step (S2), adding water in an amount of 0.70 to 0.75% by weight based on the weight of the mixture in step (S1) and aging (S3); After the step (S3), the primary fermentation step (S4) by adding 0.70 to 0.75 wt% of water based on the weight of the mixture of step (S1); After filtering off the suspended matter from the fermentation broth obtained in step (S4), 0.23 to 0.25 wt% of water is added based on the weight of the mixture in step (S1), and then aged in a sealed state for 85 to 95 days. step (S5); After filtering off the suspension from the product obtained in the step (S5), aging for 85 to 95 days (S6); and further aging the fermented broth obtained in step (S6) for 85 to 95 days to obtain the desired fermented fruit beverage by secondary fermentation (S7). The sugar-free and preservative-containing fruit and stevia fermented beverage according to the present invention can ferment and preserve the fruit at room temperature without the use of sugar and seeds, and it loses its characteristic bitter taste during fermentation and is sticky like clear water. There is no sugar, and the sugar content is about 1.5%, so you can feel the soft sweetness with a sugar level close to that of fresh water.

Description

Process For Preparing Fruit And Stevia Fermented Beverages Without Sugar and Preservatives

The present invention relates to a fruit and stevia fermented beverage containing sugar-free and preservatives, specifically, to a fruit and stevia fermented beverage capable of fermenting fruit juice without adding sugar and preserving it at room temperature without adding a certain amount of sugar and preservative. will be.

Drinks are an essential element for human life, but the reality is that most of the drinks currently produced are harmful to the human body, such as sugar and preservatives, and yet we have no choice but to get close to them.

Fruit juice drinks are taking a large position in the beverage market, and in recent years, fermented fruit drinks that reduce harmful ingredients and increase beneficial ingredients through fermentation are in the spotlight according to the well-being trend.

Fermentation refers to the production of useful substances from organic matter by microorganisms, and yeast, yeast, yeast, and lactic acid bacteria are used. In the manufacture of fermented fruit beverages, sugar, which acts as a nutrient for microorganisms, must be added, and the sugar component must be maintained at about 30% or more to prevent harmful bacteria from multiplying and preserve it, and a preservative must be used to lower the sugar content. Consuming too much sugar is harmful to health, so the sugar content is usually lowered to 15% or less. In this case, a preservative must be added.

In fact, sugar itself is one of the most important energy sources for our body. This is because the energy source for cell activity is sugar. However, the problem is that most of the sugars we consume are added sugars such as sugar, and due to the property of being quickly absorbed into the body, blood sugar rises rapidly and falls quickly, which stimulates appetite and causes obesity.

According to a study by the Centers for Disease Control and Prevention (CDC) in the United States, people who eat a lot of sugar are three times more likely to die from heart disease than those who don't.

Korean Patent Registration No. 10-1220099, relates to a method for producing a fermented plum, comprising the steps of mixing plums with sugar, aging and fermentation for 3-4 months; mixing 0.01 to 0.03 parts by weight of chamomile flower powder with respect to 1 part by weight of the fermented plum fermented in the previous step; And it describes a method for producing a fermented plum juice comprising the step of aging and fermenting the mixture of the previous step. In this patent, sugar is used for fermentation.

In the previous patent registration No. 10-1743227 of the present applicant, one fruit selected as the main raw material is mixed with an appropriate amount of sugar water as an auxiliary raw material, and then it goes through a fermentation process, a microbial cultivation process, and a ripening process to achieve the basic flavor and unique taste of the fruit. This patent describes a manufacturing method of a fermented fruit juice that is rich in nutrients such as vitamin C, carbohydrates, minerals, and carotene by manufacturing a fermented fruit juice with Sugar is also used for fermentation.

According to the present inventor, in the above patent, the sugar component, which is one of the main ingredients of various fruit fermentations, has a sugar content of at least 14% or more after the fermentation broth is completed, which can have a bad effect on the human body. .

In addition, in registration number 10-1594567, which is a prior patent of the present applicant, fresh ginseng from which foreign substances have been removed and cleaned with sugar water in a boiling state of 130 ° C to 150 ° C is mixed and then sterilized 6 to 7 times during the fermentation process. It describes a method for producing a fermented ginseng broth that is fully fermented while adding water and can be consumed as a health functional fermented beverage rich in nutrients, and also uses sugar for fermentation.

Therefore, there is a need for a natural fruit fermented beverage that can be prepared in a natural way so that the fruit juice can be fermented with an effective microorganism without using sugar and can be preserved at room temperature without using a preservative.

Republic of Korea Patent Publication Registration No. 10-1200099 Republic of Korea Patent Publication No. 10-1743227 Republic of Korea Patent Publication Registration No. 10-1594567

It is an object of the present invention to provide a fermented fruit beverage capable of fermenting fruit juice with an effective microorganism without using sugar and preserving it at room temperature without using a preservative.

In view of this situation, the present inventors have conducted repeated research, and as a result, by controlling a specific temperature, time, and component content, etc., and using stevia with a sugar content 2 to 300 times higher than that of sugar, it is possible to preserve it at room temperature without using sugar. They found a way to make a fruit fermented beverage.

The method for producing a sugar-free and preservative-free fruit and stevia fermented beverage according to the present invention includes the following steps (S1) to (S7):

- Ripening a mixture of fruit juice, stevia, and water in a weight ratio of (9-11): (0.9-1.1): (29-31), respectively (S1);

- Aging by adding 0.70 to 0.75 wt% of water to the mixture of step (S1) based on the weight of the mixture (S2);

- after the step (S2), adding water in an amount of 0.70 to 0.75% by weight based on the weight of the mixture in step (S1) and aging (S3);

- after the step (S3), the first fermentation step (S4) by adding 0.70 to 0.75 wt% of water based on the weight of the mixture of step (S1);

- After filtering off the suspended matter from the fermentation broth obtained in step (S4), adding 0.23 to 0.25 wt% of water based on the weight of the mixture in step (S1), and then aging in a sealed state (S5);

- Aging (S6) after filtering off the suspended matter from the product obtained in the step (S5); and

- A step (S7) of aging the fermented broth obtained in the step (S6) and performing secondary fermentation to obtain the desired fermented fruit beverage (S7).

Another embodiment of the present invention provides a method for producing a fruit and stevia fermented beverage containing sugar-free and preservative-free, characterized in that the steps (S1) to (S7) are carried out at 20°C to 35°C.

In another embodiment of the present invention, the aging or primary fermentation period of steps (S1) to (S4) is 14 to 16 days, and the aging or secondary fermentation period of steps (S5) to (S7) is 85 It provides a method for producing a fruit and stevia fermented beverage, characterized in that it is one to 95 days.

Another embodiment of the present invention is that the fruit is strawberry, grape, apple, persimmon, peach, apricot, tomato, citrus, pineapple, watermelon, mango, plum, quince, bokbunja, cornus oil, linden, blueberry, jujube, date palm , elderberry, black chestnut fruit, provides a method for producing a fermented fruit and stevia beverage, characterized in that at least one selected from the group consisting of ginseng.

The sugar-free and preservative-containing fruit and stevia fermented beverage according to the present invention can be fermented and preserved at room temperature without the use of sugar and seeds, and the characteristic bitter taste is eliminated during the fermentation process and is like clear water. There is no stickiness, and the sugar content is about 1.4% to 1.8%, so you can feel the soft sweetness with a sugar level close to that of fresh water.

Hereinafter, the present invention will be described in more detail by way of examples, but these descriptions do not limit the present invention.

The method for producing a sugar-free/preservative-free fruit and stevia fermented beverage according to the present invention is largely composed of a primary fermentation step of steps (S1) to (S4) and a secondary fermentation step of steps (S5) to (S7).

The fruits used in the present invention include strawberries, grapes, apples, persimmons, peaches, apricots, tomatoes, tangerines, pineapples, watermelons, mangoes, plums, quince, bokbunja, cornus oil, linden trees, blueberries, jujubes, date palms, elderberries, blackberries. Fruit, ginseng, and the like, but is not limited thereto.

Stevia used in the present invention is a kind of Asteraceae and is a natural sweetener containing a component called 'stevioside', which gives a sweet taste in leaves and stems. In addition, stevia is a low-calorie dietary supplement with a sugar content of up to 2 to 300 times higher than that of sugar, and it is known that it does not affect blood sugar or blood pressure because it is excreted in the urine without being absorbed by the body. Therefore, stevia was originally used as a hypoglycemic sweetener for patients with diabetes, obesity, and heart disease.

As such, stevia has many benefits, but it can cause abdominal pain if a person with kidney failure takes an overdose, and patients with hypoglycemia or hypotension or pregnant women should consume an appropriate amount, so the World Health Organization (WHO) The recommended daily intake of stevia is 25g.

In consideration of this problem, in the present invention, the amount of stevia is used in an amount of about 0.7%, which is less than 1/10 of the recommended amount of the World Health Organization.

In step (S1) of the present invention, a mixture of fruit juice, stevia, and water in a weight ratio of (9-11): (0.9-1.1): (29-31), respectively, is used. This mixture is aged for 14 to 16 days at 20°C to 35°C, and in this process, beneficial microorganisms that like the ingredients contained in the fruit develop innumerable types of microorganisms just like the environment in our intestines. It is created by nature and begins to be activated. If the aging period at the above temperature is less than 14 days, the microorganisms of the beneficial bacteria lineage in the fermentation environment cannot form a stable force against the forces of the harmful bacteria and are in an unstable state. In addition, when the aging period exceeds 16 days, the water is gradually reduced in an environment where the food production of microorganisms is reduced, and the power of the harmful bacteria group becomes stronger than the power of the beneficial bacteria group, so that the desired fermentation effect in the present invention cannot be obtained.

In step (S2) of the present invention, as in step (S1), each is aged at 20°C to 35°C for 14 days to 16 days. First, there is a shortage of water.

Since water is an essential ingredient in making food for microorganisms, if there is insufficient water, the growth of microorganisms stops and harmful microorganisms multiply additionally, and abnormal fermentation begins and eventually decays. For this reason, water must be added so that the initially generated good microorganisms can be activated. Therefore, in step (S2), 0.70 to 0.75 wt% of water is added based on the weight of the mixture in step (S1). At this time, if the amount of water added is less than 0.70% by weight, it is difficult to obtain a desired good fermentation product because the reproduction activity is atrophied by disrupting the feed supply of microorganisms, and various harmful microorganisms are additionally generated in the gap. Quality is determined. In addition, when the amount of water exceeds 0.75% by weight, it is possible to create a good environment for harmful bacteria to be activated due to a sudden big change in the existing environment.

In steps (S3) and (S4), the same temperature and the same amount of water as in step (S2) is added, and the reason is the same as that of step (S2).

When the primary fermentation process of the step (S4) is finished, since the first generated beneficial microbial groups are vigorously formed, it is difficult to additionally generate microbial groups of other microbes, and fermentation proceeds in a desired direction.

Therefore, in step S5, 0.23 to 0.25 wt % of water is added again based on the weight of the mixture in step S1 in order to filter off suspended matter and impurities in this stable state and to start secondary fermentation. , it goes through a step of aging for 85 to 95 days in a sealed state. At this time, fermentation is allowed to proceed in an oxygen-free state, so the fruit is clear and clean, and the unique flavor and flavor of the fruit is revived, and the fermentation completion is about 90%. In this process, if the aging period is less than 85 days, the completion of fermentation is less than 80%, and in this unfinished fermentation state, a lot of microorganisms remain, so that gas and sediment are generated regardless of subsequent fermentation, and the taste is changed. If the aging period exceeds 95 days, the quality is not affected, but 95 days are preferable from an economic point of view.

However, when the fermentation completion is 90%, the flavor and taste are a little rough, and floating residues are additionally generated at the bottom or top. . If the fermented broth filtered in this way is aged for 85 to 95 days at room temperature, it is clearer, cleaner, softer in flavor and taste, sugar-free and preservative-free fruit and stevia fermented beverage for the purpose of the present invention are obtained.

As such, in the fermentation broth prepared according to the present invention, more than 90% of microorganisms are eliminated. Residual microorganisms almost cease to reproduce. Since the finished fermentation broth does not generate any kind of microorganisms, it can be stored at room temperature and matured over time, giving it a deep taste. This is because nitrogen, which is a source of food for microorganisms, is no longer produced.

Currently, there are many fermented products on the market, but none of them remain unchanged for a long time at room temperature. This is because the material is not produced by complete fermentation.

Unlike the conventional method of sterilizing and sterilizing at an appropriate time by using sugar as a fermentation promoter and preservative to prevent spoilage, the present invention is a fermentation method that does not use sugar at all, helps the growth of microorganisms, prevents spoilage of materials, and ferments. It can be said that it is the most difficult technique to complete. In addition, in the reality that the perfection of fermentation in the world does not exceed 50%, the present invention generates and nurtures microorganisms by calculating the mixing ratio of fruit materials, water and stevia and the correct timing to add water in nature without using a seed strain to create and cultivate 99% Until then, we have always reached the stage of completing the same fermented fruit.

In the fermentation broth prepared according to the present invention, residual pesticides in the process of primary and secondary fermentation, impurities polluted in the growth process, heavy metals, environmental hormones, etc., even toxic substances for self-protection of the material itself are removed and purified by microorganisms, and the material is purified. Its unique good ingredients and special ingredients newly created by microorganisms are additionally made, and when consumed, it is absorbed directly into the human body without going through digestion, so it can be the best nutritious drink with the best taste.

Hereinafter, the present invention will be described in more detail through examples. However, these examples do not limit the present invention.

Example 1

1kg of apple juice ground with a mixer, 100g of stevia undiluted solution, and 3kg of mineral water are mixed, put in a 15 liter container, and aged at room temperature for 15 days. was added and aged for 15 days, and then 3 kg of mineral water was added and aged for 15 days to obtain about 13 kg of the primary fermentation broth. At this time, the floating material floating on the water and the settled sediment were removed by filtration through a thin cloth.

After putting 1 kg of mineral water back into the fermentation broth and sealing it, the second fermentation was carried out for 90 days, and finally, suspended matter and sediments produced were removed by filtration and aged at room temperature for 90 days. Preservative apple stevia fermented beverage was obtained.

Experimental example (sugar content measurement)

As a result of measuring the sugar content (brix) of the sugar-free and preservative-free apple stevia fermented beverage prepared in Example 1 according to the present invention using a sugar content meter of PR-201 (ATAGI CO Ltd Japan), it was 1.5 brix. For reference, a suitable sugar content is 1.4 to 1.8 brix.

When a fermented fruit drink is manufactured using sugar, the sugar content must be about 15% for the best flavor and sweetness of the fruit. Although the fermentation broth finished using sugar is clear and transparent, the density of the fermentation broth is high and sticky due to the sugar content of 15%, and this problem is harmful to the human body. It loses its taste and is not sticky like clear water and has a soft sweetness, but the sugar content is 1.5%, which is close to that of fresh water.

Claims (4)

A method for producing a fermented fruit and stevia beverage containing sugar-free and preservative-free, comprising the following steps (S1) to (S7):
- Ripening a mixture of fruit juice, stevia, and water in a weight ratio of (9-11): (0.9-1.1): (29-31), respectively (S1);
- Aging by adding 0.70 to 0.75 wt% of water to the mixture of step (S1) based on the weight of the mixture (S2);
- after the step (S2), adding water in an amount of 0.70 to 0.75% by weight based on the weight of the mixture in step (S1) and aging (S3);
- After the step (S3), the first fermentation step (S4) by adding 0.70 to 0.75 wt% of water based on the weight of the mixture of step (S1);
- After filtering off the suspension from the fermentation broth obtained in step (S4), adding 0.23 to 0.25 wt% of water based on the weight of the mixture in step (S1), and then aging in a sealed state (S5);
- Aging (S6) after filtering off the suspended matter from the product obtained in the step (S5); and
- A step (S7) of aging the fermented broth obtained in the step (S6) and performing secondary fermentation to obtain the desired fermented fruit beverage (S7). The method of claim 1,
A method for producing a fermented beverage containing sugar and preservatives and stevia, characterized in that the steps (S1) to (S7) are carried out at 20°C to 35°C. 3. The method according to claim 1 or 2,
The aging or primary fermentation period of the steps (S1) to (S4) is 14 to 16 days, and the aging or secondary fermentation period of the steps (S5) to (S7) is 85 to 95 days, characterized in that , A method for producing sugar-free and preservative-free fruit and stevia fermented beverages. The method of claim 1,
The fruits include strawberries, grapes, apples, persimmons, peaches, apricots, tomatoes, tangerines, pineapples, watermelons, mangoes, plums, quince, bokbunja, cornflowers, linden trees, blueberries, jujubes, date palms, elderberries, blackberries, and ginseng A method for producing a fruit and stevia fermented beverage containing sugar-free and preservative-free, characterized in that at least one is selected from the group consisting of.