KR20220105268A - Dietary Fruits and Vegetable beverage and the method thereof - Google Patents

Abstract

The present invention relates to a lactic acid bacteria fermented fruit/vegetable juice with a diet effect and a producing method thereof, which can achieve a diet effect while preventing or reducing difficulties such as deterioration in intestinal health, nutritional imbalance, constipation, gastritis, etc. An embodiment of the present invention provides a method for producing a lactic acid bacteria fermented fruit/vegetable juice with a diet effect, which comprises: a first step (S01) of preparing, washing, pulverizing, and heat-treating a first raw material and then extracting a juice; a second step (S02) of cooling the juice extracted in the first step, putting the cooled juice in a buffer tank, mixing the juice with lactic acid bacteria, and then performing fermentation so that the lactic acid bacteria may secrete lactic acid; a third step (S03) of cooling the juice extracted in the first step and putting the cooled juice into a buffer tank to age the juice; a fourth step (S04) of mixing the juice fermented in the second step and the juice aged in the third step and sterilizing the mixture; and a fifth step (S05) of storing the mixture sterilized in the fourth step, mixing a second raw material with the mixture and filtering and sterilizing the mixture.

Description

Lactobacillus fermented fruit and vegetable juice having a diet effect and a manufacturing method thereof {Dietary Fruits and Vegetable beverage and the method thereof}

The present invention relates to lactic acid bacteria fermented fruit and vegetable juice having a diet effect and a method for producing the same.

Trying to lose weight is a battle against obesity. Obesity foreshadows the possibility of all diseases. In particular, it can be said that obesity provides factors for the occurrence of various diseases such as hypertension, diabetes, hyperlipidemia, cardiovascular disease, arthritis, and cancer. Therefore, it can be said that dieting is the first step to regain health and maintain a long life.

However, for diet, most people skip meals, reduce the amount of food, or consume excessive exercise or various diet foods. Symptoms such as constipation or gastritis occur due to excessive intake, which frequently leads to failure due to the inability to carry out a proper diet.

In order to solve these difficulties, in the Republic of Korea Patent Publication No. 10-2011-0007903 A, in the method of manufacturing a healthy food for constipation sukbyun diet (published on Jan. 25, 2011), brown rice powder was used for side effects of metabolic abnormalities or immune system abnormalities. Disclosed is a method for producing an excellent diet health food for modern diseases and adult diseases in a kneaded state. In addition, in Korean Patent Publication No. 10-2003-0046798 A, a health supplement having an effect of improving constipation and intestinal function and a composition thereof (published on Jun. 18, 2004) aloe aboresense powder, kelp, etc. for the prevention of constipation There is disclosed a health supplement using extract powder, cascara sagrida extract powder, lactic acid bacteria powder, and the like.

As such, a health supplement or diet food for resolving the difficulties in dieting is disclosed, as well as a patent on the so-called manufacturing process to solve the above difficulties using the lactic acid bacteria fermentation method. it's not happening

Therefore, in the present invention, a more effective and safe fruit and vegetable juice and a method for producing the same using a lactic acid bacteria fermentation method as to prevent or alleviate the difficulties experienced in the diet process will be described.

(Patent Document 1) Korean Patent Office Laid-Open Patent Publication No. 10-2013-0005978 A, Fruit and vegetable beverage composition containing figs and manufacturing method thereof, published on April 2. 2013

(Patent Document 2) Korean Patent Office Laid-Open Patent Publication No. 1993-0011906, Manufacturing method of fermented vegetable beverage, 199.3. 7. 20. Disclosure

(Patent Document 3) Korean Intellectual Property Office Registered Patent Publication No. 10-2149101 B1, Fermented concentrate with enhanced odor control and active ingredients of noni juice and its manufacturing method, published on June 30, 2020

(Patent Document 4) Korean Patent Office Laid-Open Patent Publication No. 10-2011-0007903 A, a method for manufacturing a diet healthy food for constipation sukbyeon, published on January 25, 2011

(Patent Document 5) Health supplement and composition thereof having an effect of improving constipation and intestinal function in Korean Patent Publication No. 10-2003-0046798 A (published on Jun. 18, 2004)

As described above, an object of the present invention is to provide a fruit and vegetable juice that prevents or alleviates gastritis or constipation, which are difficulties experienced in the dieting process, and achieves an effective diet-body fat reduction effect, and a method for preparing the same.

According to the present invention, as one means, (S01) a first step of preparing, washing, pulverizing, heat-treating, and then juicing a first raw material; (S02) a second step of cooling the juice extracted in the first step, putting it in a buffer tank, mixing it with lactic acid bacteria, and then fermenting so that lactic acid is secreted from the blended lactic acid bacteria; (S03) a third step of cooling the juice extracted in the first step and aging it by putting it in a buffer tank; (S04) a fourth step of sterilizing after mixing the fermented in the second step and the aged in the third step; And (S05) storing the sterilized in the fourth step, blending the second raw material, filtering and sterilizing the fifth step; a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect is one means.

Preferably, the first raw material of the first step includes A, B, and C, and the heat treatment is performed at 80 degrees Celsius for 30 minutes. as a means of work.

Preferably, the cooling of the second step is to be performed at 35 degrees Celsius, and the lactic acid bacteria include Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum, and the lactic acid is secreted. One means is a method for producing lactic acid bacteria fermented fruit and vegetable juice with a diet effect, characterized in that it is fermented for 20 to 24 hours.

Preferably, the cooling of the third step is carried out at 4 to 10 degrees Celsius, and one means for a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is aged for up to 24 hours in the buffer tank do it with

Preferably, the fourth step is to adjust the acidity, and the sterilization is carried out at 112 degrees Celsius for 90 seconds.

Preferably, the second raw material in the fifth step is to include A, B, and C, and lactic acid bacteria fermentation having a diet effect, characterized in that the flow rate is 600 to 1500 L/hr at 115 degrees Celsius to 125 degrees Celsius during sterilization A method for preparing fruit and vegetable juice is used as one means.

On the other hand, as one means, lactic acid bacteria fermented fruit and vegetable juice having a diet effect prepared by the manufacturing method according to any one of the above-listed manufacturing methods.

According to the above-described solution, the fruit and vegetable juice disclosed by the present invention and the production method thereof have an effect of preventing or alleviating constipation or gastritis, etc. can do.

1 is a flowchart of a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.

Hereinafter, lactic acid bacteria fermented fruit and vegetable juice having a diet effect according to the present invention and a manufacturing method thereof will be described.

1 is a flowchart of a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect according to the present invention.

More specifically, (S01) a first step of preparing a first raw material, washing, pulverizing, heat-treating, and then juicing; (S02) a second step of cooling the juice extracted in the first step, putting it in a buffer tank, mixing it with lactic acid bacteria, and then fermenting so that lactic acid is secreted from the blended lactic acid bacteria; (S03) a third step of cooling the juice extracted in the first step and aging it by putting it in a buffer tank; (S04) a fourth step of sterilizing after mixing the fermented in the second step and the aged in the third step; and (S05) a fifth step of storing the sterilized in the fourth step, mixing the second raw material, filtering and sterilizing; Following the step, the sterilized thing goes through a filling process, a metal detection check step, a packaging step, a product inspection step, and a shipping step.

Looking in more detail at each step, preferably, the first raw material of the first step is to include a fruit or vegetable or a mixture thereof, and the heat treatment is performed at 25 to 75 degrees Celsius - preferably 80 degrees Celsius. Minutes to 35 minutes-preferably for 30 minutes- a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is carried out for an embodiment.

Here, the first raw material includes fruits or vegetables or a mixture thereof. For example, apple, carrot, beet, pumpkin, melon, strawberry, grape, grapefruit, kiwi, peach, pineapple, banana, mango, guava, tomato, avocado, lychee, pomegranate, mangosteen, papaya, passionfruit, cherry, Fig, persimmon, pear, orange, hallabong, tangerine, lemon, lettuce, Chinese cabbage, sesame leaf, eggplant, red pepper, chicory, cucumber, spinach, cabbage, kale, etc. or a mixture thereof. In addition, the shell may be wholly peeled or only partially peeled, but is not limited thereto.

Here, the temperature of the heat treatment is preferably 75 to 85 degrees Celsius, preferably 80 degrees Celsius. If it is lower than 75 degrees Celsius, the yield is reduced, and when it exceeds 85 degrees Celsius, there is a lot of nutrient destruction and the taste is deteriorated.

In addition, the heat treatment time is preferably 25 to 35 minutes, preferably performed for 30 minutes. If it is carried out in less than 25 minutes, the yield is reduced, and if it exceeds 35 minutes, nutrients are destroyed, and the flavor and taste are changed.

The reason for the heat treatment is to sterilize the first raw material and to secure a uniform yield and taste.

Here, the pulverization refers to pulverizing to a size of 2 to 5 mm with a hammer mill, and the pulverization time varies depending on the input amount of the first raw material. If the size of the hammer mill is less than 2mm, the texture is reduced and it is close to a complete liquid.

Here, the juicing refers to separating the pulp and the juice using a centrifuge.

Also, preferably, the cooling of the second step is to be performed at 35 degrees Celsius, and the lactic acid bacteria include Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum, and the lactic acid is As an embodiment, a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is fermented for 20 to 24 hours to be secreted.

Here, the cooling is performed within 5 seconds at 30 to 40 degrees Celsius-preferably 35 degrees-using a cooler, and at temperatures outside the 30 to 40 degrees Celsius section, the optimum temperature for lactic acid fermentation is Because it is not, it has the effect of inhibiting the target activity of lactic acid bacteria.

On the other hand, Lactobacillus acidophilus (Lactobacillus Acidophilus), Lactobacillus paracasei (Lactobacillus paracasei), Lactobacillus plantarum (Lactobacillus Plantarum) is a strain that is easily available from CTCBIO Co., Ltd. will be. More specifically, the Lactobacillus exidophilus is 'Lactobacillus acidophilus La-14', the Lactobacillus paracasei is 'Lactobacillus paracasei Lpc-37', and the Lactobacillus plantarum is ' Lactobacillus plantarum Lp-115'. In addition, the lactic acid bacteria preparations such as Lactobacillus acidophilus can be easily obtained from CTC BIO (CTC BIO).

The Lactobacillus acidophilus is a microorganism found in various organs in the human body, such as the oral cavity, intestine, and vagina, and is a representative probiotic most used commercially. The optimal environmental temperature at which these Lactobacillus acidophilus are activated is 37-42 degrees Celsius, and the acidity is pH 5.5-6.0. It can survive in the intestine and has a beneficial effect. In addition, organic acids such as lactic acid and hydrogen peroxide are generated during the digestion process of food to create an acidic environment that is difficult for harmful bacteria to grow. By creating a substance, it becomes possible to perform even antibacterial action. In particular, it is known that there is a synergistic effect when used together with Bifido Bacterium. Specifically, it is known that there are effects such as treatment and prevention of female diseases (vaginitis), prevention of diarrhea, reduction of cholesterol, and improvement of intestinal diseases.

The Lactobacillus paracasei has an effect on the respiratory system, so it is effective for allergies or rhinitis, it is effective for irritable bowel syndrome by inhibiting fungal bacteria, and it produces an antibacterial substance and shows a good effect on constipation or diarrhea. In addition, it has been found that it is good for skin diseases-especially atopy and psoriasis, and is effective for aging-related diseases because of its antioxidant action.

The Lactobacillus plantarum, the optimum growth temperature is 29-33 degrees Celsius - does not develop at 45 degrees Celsius, but develops at 15 degrees Celsius - has a little aerobicity. Lactic acid is produced by fermenting arabinose, glucose, fructose, galactose, maltose, sucrose, dextran, raffinose and trehalose. It is mainly isolated from milk, cheese, butter, kefir, fermented sausages, fermented potatoes, grains, acid dough of bread, pickles and vegetables such as kimchi, and tomatoes, and is one of the most widely distributed lactic acid bacteria in nature. . In particular, lactic acid bacteria that play an important role in the fermentation of kimchi in Korea have a salt resistance of about 5.5%.

On the other hand, these lactic acid bacteria are mixed in a buffer tank to secrete lactic acid through metabolic activity, and the fermentation time for lactic acid secretion is preferably 20 to 24 hours. If it is less than 20 hours, it is difficult to ferment, and if it is fermented for more than 24 hours, it may cause over-fermentation and quality problems.

On the other hand, the lactic acid bacteria preparation including the Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum is added in a ratio of 0.0006% compared to the separated fruit juice, and three kinds of Lactobacillus are added at a time.

At this time, Lactobacillus acidophilus, Lactobacillus paracaking, and Lactobacillus plantarum may be each added in a ratio of 1:1:1 - that is, each in a ratio of 0.0002%, but is not limited thereto.

Preferably, the cooling of the third step is performed at 4 to 10 degrees Celsius, and a method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is aged for up to 24 hours in the buffer tank, is carried out can be an example.

Here, the reason for cooling at 4 to 10 degrees Celsius is to preserve and maintain freshness, taste, and nutrients to the maximum. Because it starts to freeze.

Here, it can be done within a maximum of 24 hours in the buffer tank, and if it is aged for more than 24 hours, quality problems may occur due to over-ripening.

At this time, in the second and third steps, the reason for separating the juice from the first step and mixing some with lactic acid bacteria (second step), and the other for aging the buffer tank at a lower temperature than the second step Explain.

When all the contents extracted in the first step are mixed with lactic acid bacteria and aged, such as lactic acid secretion, there are many substrates, so excessive activity of lactic acid bacteria may occur while fermentation and aging processes such as excessive lactic acid secretion may occur. Accordingly, the input cost may be considerable to control the lactic acid bacteria preparations, and in some cases, there may be a limitation in showing underactivity due to insufficient compared to the input amount. Therefore, it is necessary to limit the contents for fermentation and maturation at an appropriate level in consideration of the amount of lactic acid bacteria input in the actual method. In addition, except for the amount of the juice extracted in the first step to the second step, the remainder is added to the third step. Most of them are aged at low temperatures as they are, and only a small portion is added with lactic acid bacteria so that only the benefits generated through the fermentation process can be taken, such as the appropriate amount of lactic acid bacteria secreting lactic acid. Therefore, based on the juice output of the first step, 10 wt% to 20 wt% of the amount input to the second step is sufficient, and the remainder is preferably added to the third step, and more preferably to the second step The amount used is preferably 15 wt% compared to the juice result.

Preferably, the compounding of the fourth step is to control the acidity, and the sterilization is performed at 112 degrees Celsius for 90 seconds.

Adjusting the acidity during blending is because it improves storage and gives a rich taste and flavor of the product. .

In addition, when sterilizing here, it is carried out through the UHT (Ultra High Tmeperature) ultra-high temperature sterilization instantaneous method, and sterilization is performed at 112 degrees Celsius and 90 seconds, which takes into account the effects of optimal taste, flavor, and sterilization through the set temperature and time.

Preferably, in the fifth step, the second raw material is included, and the method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect is characterized in that the flow rate is 600 to 1500 L/hr at 115 to 125 degrees Celsius during sterilization. This can be done by way of example.

If the flow rate is reduced depending on the temperature and flow rate, taste and flavor may be affected, and if the flow rate is high, sterilization may not be performed properly. will be determined

Here, the second raw material is to include a functional raw material having a reduction in body fat, and may preferably be an extract of Garcinia cambogia. Garcinia cambogia extract is known to help reduce body fat by inhibiting the synthesis of carbohydrates into fat.

On the other hand, the lactic acid bacteria fermented fruit and vegetable juice having a diet effect prepared by the manufacturing method according to any one of the manufacturing methods listed here may be an embodiment.

An embodiment according to the present invention can improve gastrointestinal diseases caused by diet, and it can be said that the role of this is fermentation of lactic acid bacteria. In addition, even when the sterilized fermented lactic acid bacteria are treated, it will be said that this effect can be given, and it will be effective in the prevention, improvement, and alleviation of gastrointestinal diseases.

Above, the embodiment of the present invention and its specific contents have been described, and below, the effect of the fruit and vegetable juice according to the present invention will be described. However, the following examples are only examples for explaining the present invention, and it will be said that examples using other raw materials are sufficiently applied.

[Example 1] Preparation of lactic acid bacteria fermented fruit and vegetable juice

According to the first step (S01) to the fifth step (S05) described above, lactic acid bacteria fermented fruit and vegetable juice was prepared as an example.

Apples, carrots, beets, bananas, tomatoes, pears, oranges, chicory, spinach, cabbage, and kale were selected as the first raw materials, mixed, heat-treated at 80 degrees Celsius for 30 minutes, and pulverized with a hammer mill.

Thereafter, the pulp and juice were separated using a centrifuge, and after cooling at 35 degrees Celsius for 5 seconds, Lactobacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum were 0.0006% specific gravity of the total juice-At this time, lactobacillus Bacillus acidophilus, Lactobacillus paracasei, and Lactobacillus plantarum were each added in a ratio of 1:1:1- and fermented for 24 hours.

On the other hand, the juice is cooled in a buffer tank at 4 degrees Celsius for 24 hours, then lactic acid bacteria are added and fermented juice, Garcinia cambogia extract, is added and sterilized at 112 degrees Celsius for 90 seconds. Afterwards, it was commercialized so that it could be eaten and eaten, and fruit and vegetable juice was prepared.

[Example 2] Product improvement effect verification

The fruit and vegetable juice prepared according to Example 1 was packaged in 150ml units and consumed for 3 weeks by 32 general people. The number of people who chose satisfaction and satisfaction was 75% of the total.

Very Satisfied: 16 out of 32 (50%)

Satisfaction: 8 out of 32 (25%)

Moderate (as usual): 8 out of 32 (25%)

Dissatisfied: 0 out of 32 (0%)

Very dissatisfied: 0 out of 32 (0%)

In addition, the same subjects were asked whether the discomfort of the stomach was improved or not, and the results are as follows.

Very Satisfied: 18 out of 32 (56.7%)

Satisfaction: 4 out of 32 (12.5%)

Moderate (as usual): 7 out of 32 (21.8%)

Dissatisfied: 2 out of 32 (6%)

Very dissatisfied: 1 in 32 (3%)

Above, a brief embodiment of the present invention has been described. However, the present invention is not limited thereto, and as long as it includes the technical gist of a person of ordinary skill in the art by the description of the present invention, it is of course within the scope of the present invention and supports the claims of the present invention. can do.

Claims (7)

(S01) a first step of preparing a first raw material, washing, pulverizing, heat-treating, and then juicing;
(S02) a second step of cooling the juice extracted in the first step, putting it in a buffer tank, mixing it with lactic acid bacteria, and then fermenting so that lactic acid is secreted from the blended lactic acid bacteria;
(S03) a third step of cooling the juice extracted in the first step, and putting it in a buffer tank for aging;
(S04) a fourth step of sterilizing after mixing the fermented in the second step and the aged in the third step; and
(S05) Storing the sterilized in the fourth step, blending the second raw material, filtering and sterilizing the fifth step; According to claim 1,
The first raw material of the first step is to include fruits or vegetables or a mixture thereof, and the heat treatment is performed at 80 degrees Celsius for 30 minutes. According to claim 1,
The cooling of the second step is to be performed at 35 degrees Celsius, and the lactic acid bacteria include Lactobacillus acidophilus La-14, Lactobacillus paracasei Lpc-37, and Lactobacillus plantarum Lp-115, A method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is fermented for 20 to 24 hours so that the lactic acid is secreted. According to claim 1,
The cooling of the third step is to be carried out at 10 degrees Celsius or less, and the method for producing lactic acid bacteria fermented fruit and vegetable juice having a diet effect, characterized in that it is aged for up to 24 hours in the buffer tank. According to claim 1,
The fourth step is to adjust the acidity, and the sterilization is performed at 112 degrees Celsius for 90 seconds. According to claim 1,
In the fifth step, the second raw material contains Garcinia cambogia extract, and the flow rate is 600 to 1500 L/hr at 115 to 125 degrees Celsius during sterilization. A lactic acid bacteria fermented fruit and vegetable juice having a diet effect prepared by the method according to any one of claims 1 to 6.

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