KR20230170385A - Fermented Beverage using Citrus hybid kanpe and method of preparing therefor - Google Patents

Abstract

The present invention relates to a red flavored beverage and a method for producing the same, wherein the fermented red flavored lactic acid bacteria, which is the base of the red flavored beverage, includes the steps of (S10) washing the red flavor and removing the skin; (S20) extracting and sterilizing the red flavor of step (S10); (S30) mixing skim milk powder and mixed strains with the red flavored juice of step (S20); and (S40) fermenting the red flavor mixture of step (S30) at 35 to 38°C for 22 to 25 hours.
The red-flavored fermented product of the present invention has the effect of providing a red-flavored fermented product with excellent lactic acid bacteria fermentation by solving the problem of difficulty in fermenting red flavor with conventional lactic acid bacteria. In addition, the red-flavored lactic acid bacteria fermentation product according to the present invention has an excellent number of lactic acid bacteria, a high total polyphenol content and a high total flavonoid content, and is effective as a base for a fermented beverage beneficial to health with excellent antioxidant activity.

Description

Red flavored fermented beverage and method of preparing the same {Fermented Beverage using Citrus hybid kanpe and method of preparing therefor}

The present invention relates to a red-flavored fermented beverage and a method for producing the same, and more specifically, to a red-flavored beverage that has excellent antioxidant activity to prevent various diseases related to oxidative stress and contains a large amount of phytochemicals such as polyphenols and flavonoids. It relates to fermented lactic acid bacteria and a red-flavored fermented beverage using the same.

Due to climate change, the main production areas of major horticultural crops are moving north, and as a result, interest among farmers and researchers in subtropical crops is increasing. Recently, most of the research on subtropical crops has focused on developing and disseminating cultivation technologies suitable for Korea's situation, and there is a lack of technology to process crops produced on farms, that is, subtropical agricultural products, and develop them into processed foods with high added value. am.

Production of subtropical crops The period in which farmers can produce subtropical crops is limited, so income is not generated evenly throughout the year, and a significant amount of crops are produced for which it is difficult to receive a fair price due to fallen fruit or defects. Therefore, in order to increase the income of farmers, The spread of processing technology using subtropical crops can be said to be an urgent issue.

According to Korea's food code, fermented beverages are defined as 'processed dairy products or vegetable raw materials by fermenting them with microorganisms such as lactic acid bacteria and yeast.' Fermented beverages are classified into lactic acid bacteria beverages, yeast beverages, and other fermented beverages (mixed beverages, beverage bases), and can be said to be one of the ways to easily consume probiotics that are beneficial to health.

However, in the case of general lactic acid bacteria fermentation, lactose is required, but since fruits do not contain lactose, there is a problem in that lactic acid bacteria fermentation does not occur in fruits. Accordingly, common lactic acid bacteria drinks sold on the market contain pulp in fermented milk, and are not sold by directly fermenting fruit or pulp with lactic acid bacteria.

Meanwhile, Red Hyang ( Citrus hybid kanpe) is a new variety created by crossing Hallabong and Seojihyang, a Wenju citrus, and is a mandarin with thin skin and lots of juice. It is a variety first bred in Japan and is one of Korea's representative subtropical crops, mainly cultivated on Jeju Island.

Accordingly, while conducting research for the purpose of developing processed foods with high added value using domestically produced subtropical crops, the present inventor focused on red flavor, one of the domestically produced subtropical crops, and discovered that although it has a red flavor that does not contain lactose, it is easily fermented by lactic acid bacteria. As a result of developing and applying the technology, the antioxidant activity that prevents various diseases related to oxidative stress is improved, and a red-flavored fermented lactic acid bacteria product with increased total polyphenol and flavonoid content and a fermented lactic acid beverage using the same were invented.

Korean Patent Publication No. 10-2019-0101200 (published on August 30, 2019) Korean Patent No. 10-0218050 (announced on September 1, 1999)

One object of the present invention is to provide a red-flavored lactic acid bacteria fermentation product with excellent antioxidant activity.

Another object of the present invention is to provide a red flavored fermented beverage containing the red flavored lactic acid bacteria fermentation product.

Another object of the present invention is to provide a method for producing the red flavored lactic acid bacteria fermentation product.

In one aspect, the present invention provides a method of fermenting red-flavored lactic acid bacteria with excellent antioxidant activity to prevent various diseases related to oxidative stress.

In one specific embodiment, the red flavor lactic acid bacteria fermentation method of the present invention,

(S10) washing the red scent and removing the skin;

(S20) extracting and sterilizing the red flavor of step (S10);

(S30) mixing skim milk powder and mixed strains with the red flavored juice of step (S20); and

(S40) fermenting the red flavor mixture of step (S30) at 35 to 38°C for 22 to 25 hours.

Hereinafter, the red flavor lactic acid bacteria fermentation method of the present invention will be described in detail with reference to Figure 1.

(S10) is the step of washing the red scent and removing the skin.

The red scent of the present invention is the fruit of a subtropical crop belonging to the persimmon family, and is preferably a red scent produced in Korea rather than imported.

The washing may be performed 1 to 3 times, preferably 2 to 3 times, with clean running water such as ionized water or distilled water.

Step (S20) is the step of extracting and sterilizing the red flavor of step (S10).

The red flavor in step (S20) refers to the red flavored flesh that has been washed and peeled in step (S10).

The juice can be extracted using a normal juicer.

The sterilization is intended to kill microorganisms that may be present in the red-flavored flesh and microorganisms that may be contaminated during the juicing process, and can preferably be accomplished by heating at 65 to 75°C for 8 to 12 minutes. If the sterilization temperature exceeds 75°C or the heating time exceeds 12 minutes, the red-flavored flesh is carbonized, fermentation does not occur sufficiently, and there is a problem that the color and taste preference of the fermented product after fermentation decreases. In addition, if the sterilization temperature is less than 65°C, the purpose of sterilization can only be achieved by heating for more than 12 minutes, which is not only inefficient, but also causes the above-mentioned problems due to carbonization of the red-flavored flesh. In addition, if the sterilization temperature is less than 8 minutes, sufficient sterilization is not performed, and there is a problem that the quality of the product decreases due to fermentation by microorganisms other than lactic acid bacteria during fermentation.

Step (S30) is a step of mixing skim milk powder and mixed strains with the red flavored juice of step (S20).

The skim milk powder is included in an amount of 8 to 12% by weight, preferably 9 to 11% by weight, and most preferably 10% by weight, based on the total weight of the red flavored juice in the step (S20). As a specific example, if skim milk powder is added less than or more than the above amount, fermentation does not occur sufficiently and there is a problem that the number of lactic acid bacteria, antioxidant power, and total polyphenol and total flavonoid content after fermentation are reduced.

The mixed strain is a mixture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at a weight ratio of 1:1, and the red flavored juice and the skim in the step (S30) 0.09 to 0.11% by weight, preferably 0.1% by weight, is added based on the total weight of the powdered milk.

As a specific example, when the mixed strain was used, the red flavor was fermented well, and the final fermented product had the highest number of lactic acid bacteria, total polyphenol, and total flavonoid content, and had the best antioxidant ability.

As another specific example, when the mixed strain was used in the above content range, pH and titratable acidity were excellent, the number of lactic acid bacteria, total polyphenol and total flavonoid content were the highest, and antioxidant activity was the best.

The (S40) step is a step of fermenting the red flavor mixture of the (S30) step at 35 to 38° C. for 18 to 30 hours.

With the above fermentation conditions, the temperature is 35 to 38°C, preferably 36 to 38°C, most preferably 37°C, and the time is 18 to 30 hours, preferably 22 to 26 hours, and most preferably 24 hours. .

As a specific example, the DPPH radical scavenging ability of the fermented product was the best when the fermentation time was 24 hours.

The red-flavored lactic acid bacteria fermentation product prepared by the above-described method had a significantly higher number of lactic acid bacteria than other red-flavored fermented products or red-flavored lactic acid bacteria fermented products due to good lactic acid fermentation, as well as high total polyphenol and total flavonoid contents, and antioxidant activity. It was noticeably superior. Therefore, the red-flavored lactic acid bacteria fermentation product prepared by the method of the present invention can provide a fermented product with excellent antioxidant functionality and can be a base raw material for providing a red-flavored fermented beverage in which lactic acid bacteria fermentation is difficult. there is.

In another aspect, the present invention provides a red-flavored lactic acid bacteria fermentation product prepared by the method described above.

The red-flavored lactic acid bacteria fermentation product is fermented with lactic acid bacteria targeting red scents that are not well fermented by lactic acid bacteria. The number of lactic acid bacteria contained in the fermented product is high, the total polyphenol and total flavonoid contents are high, and the antioxidant ability is significantly excellent, making it functional. It is a red-flavored lactic acid bacteria fermentation product.

In another aspect, the present invention provides a red-flavored fermented beverage containing the red-flavored lactic acid bacteria fermentation product.

In one specific embodiment, the red-flavored fermented beverage of the present invention is characterized by being composed of the red-flavored lactic acid bacteria fermentation product, red-flavored raw juice, sugars, and purified water.

More specifically, the red flavored fermented beverage contains 35 to 45% by weight, 9 to 10% by weight, 9 to 11% by weight, and 35 to 45% by weight of red flavored lactic acid bacteria fermented product, red flavored juice, sugars, and purified water. It is characterized by consisting of.

More specifically, the red-flavored fermented beverage contains 38 to 42% by weight, 9.3 to 9.7% by weight, 9.5 to 10.5% by weight, and 38 to 42% by weight of red-flavored lactic acid bacteria fermentation product, red flavored juice, sugars, and purified water. It is characterized by being made up of %.

Even more specifically, the red-flavored fermented beverage contains 39 to 41% by weight, 9.4 to 9.6% by weight, 9.8 to 10.2% by weight, and 39 to 41% by weight of red-flavored lactic acid bacteria fermentation product, red flavored juice, sugars, and purified water. It is characterized in that it consists of weight percent.

Most specifically, the red-flavored fermented beverage is characterized by comprising 40% by weight, 9.5% by weight, 10% by weight, and 40% by weight of red-flavored lactic acid bacteria fermentation product, red-flavored juice, sugars, and purified water.

The red-flavored fermented beverage composed of the above content has the best sensory effect.

Since the above-described red-flavored fermented beverage contains a high content of red-flavored lactic acid bacteria fermented product, it can provide the above-described effects of the red-flavored lactic acid bacteria fermented product to the drinker.

The red-flavored lactic acid bacteria fermentation product according to the present invention has the effect of providing a red-flavored lactic acid bacteria fermentation product with excellent lactic acid bacteria fermentation by solving the problem of difficulty in fermenting red flavor with conventional lactic acid bacteria. In addition, the red-flavored lactic acid bacteria fermentation product according to the present invention has an excellent number of lactic acid bacteria, a high total polyphenol content and a high flavonoid content, and has excellent antioxidant activity, so it can be provided as a base for a fermented beverage beneficial to health.

Figure 1 is a diagram showing a process for producing a red-flavored lactic acid bacteria fermentation product according to an embodiment of the present invention.
Figure 2 is a diagram confirming the change in pH of the fermented product according to the presence or absence of skim milk powder when producing a red flavored lactic acid bacteria fermentation product according to an embodiment of the present invention (YXC-MNA: fermented product without the addition of skim milk powder, YXC-MA: skim milk powder added fermentation).
Figure 3 is a diagram confirming the change in the number of lactic acid bacteria in the fermented product according to the presence or absence of skim milk powder when producing a red flavored lactic acid bacteria fermentation product according to an embodiment of the present invention (YXC-MNA: fermented product without skim milk powder added, YXC-MA: skim fermented product with added milk powder).
Figure 4 is a diagram measuring the pH change of red flavored lactic acid bacteria fermentation according to the type of mixed lactic acid bacteria and fermentation time according to an embodiment of the present invention.
Figure 5 is a diagram measuring the change in the number of lactic acid bacteria in a red-flavored lactic acid bacteria fermentation product according to the type of mixed lactic acid bacteria and fermentation time according to an embodiment of the present invention.
Figure 6 is a diagram showing the measurement of the DPPH radical scavenging ability of red flavored lactic acid bacteria fermentation according to the type of mixed lactic acid bacteria and fermentation time according to an embodiment of the present invention.
Figure 7 is a diagram measuring the total polyphenol content of red flavored lactic acid bacteria fermentation according to the type of mixed lactic acid bacteria and fermentation time according to an embodiment of the present invention.
Figure 8 is a diagram measuring the total flavonoid content of red flavored lactic acid bacteria fermentation according to the type of mixed lactic acid bacteria and fermentation time according to an embodiment of the present invention.
Figure 9 is a diagram measuring the pH change of red flavored lactic acid bacteria fermentation according to the added concentration of mixed lactic acid bacteria according to an embodiment of the present invention.
Figure 10 is a diagram measuring the change in the number of lactic acid bacteria in fermented red flavored lactic acid bacteria according to the added concentration of mixed lactic acid bacteria according to an embodiment of the present invention.

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example 1: Preparation of red flavored juice

In March 2021, red incense produced at a domestic farm was purchased, washed, the skin was removed, and juice was produced using a juicer. The prepared juice was heated at 70°C for 10 minutes, stored frozen, and used in the following experiment.

Example 2: Exploration of growth factor conditions to improve fermentation conditions of red flavored lactic acid bacteria fermentation

When producing the red flavored lactic acid bacteria fermentation product according to the present invention, skim milk powder was selected as a growth factor to increase the efficiency of lactic acid bacteria fermentation, and pH is a quality indicator of the red flavor fermented product according to the addition or absence of skim milk powder during lactic acid bacteria fermentation. and the number of lactic acid bacteria was measured. At this time, YXC was used among the mixed lactic acid bacteria shown in Table 1 below. After sterilization of the red flavored juice of Example 1, when the internal temperature of the juice reached 35-40°C, 90 ml of the red flavored juice and 10 g of skim milk powder were added to the wide port. After putting it in a bottle or without adding skim milk powder, 0.1 g of the above mixed lactic acid bacteria YXC freeze-dried powder was added and fermentation was carried out at 37°C for 12 hours, 24 hours, and 48 hours, respectively, to prepare a red-flavored lactic acid bacteria fermentation product.

2-1. Changes in pH and titratable acidity

The pH was measured using a pH meter.

As can be seen in Figure 2, the pH of the fermented product without skim milk powder added as a growth factor (YXC-MNA) showed a change of about 2.5% from 4.05 before fermentation to 3.95 after fermentation (48 h), but the pH of the fermented product with skim milk powder added ( YXC-MA) showed a change of about 16% from 4.78 to 3.97. In other words, the pH change increased six-fold due to the addition of skim milk powder.

2-2. Change in number of lactic acid bacteria

The number of lactic acid bacteria in the red scented fermented product was expressed as colony forming unit (CFU/mL) by counting the colonies formed after culturing the diluted sample using the 10-fold dilution method in an incubator at 35-37°C for 48-72 hours using MRS.

As can be seen in Figure 3, in the case of fermented product without skim milk powder (YXC-MNA), lactic acid bacteria grew from 6.98 at the beginning of fermentation to 7.03 log CFU/g after 48 hours of fermentation, but in the case of fermented product with skim milk powder added (YXC-MA) , 8.21 log CFU/g based on 48 hours of fermentation, showing a difference in the increase in lactic acid bacteria according to the addition of skim milk.

From the above results, not only was the lactic acid bacteria cultured better when skim milk powder was added, but the changes in both pH and titratable acid were large, so it was judged that adding skim milk powder was effective for red flavor fermentation.

Example 3: Preparation of red-flavored lactic acid bacteria fermentation according to the type of lactic acid bacteria

In order to produce a red-flavored lactic acid bacteria fermentation product according to the type of lactic acid bacteria used in the production of the fermented product, after sterilization of the red-flavored juice prepared in Example 1, when the internal temperature of the juice reached 35-40°C, 90 ml of the red-flavored juice was used. After putting 10 g of skim milk powder into a wide-mouth bottle, 0.1 g of freeze-dried powder of four types of complex lactic acid bacteria starter (YFH, ABY, YXC, YC; Chr Hansen, H?nsholm, Denmark) shown in Table 1 was added and 37°C. Red flavored lactic acid bacteria fermentation product was prepared by performing fermentation for 12 hours, 24 hours, and 48 hours, respectively.

S.T. LB L.lac L.fer BB-12 LA-5 YFH O O O ABY O O O O YXC O O Y.C. O O O

ST: Staphylococcus thermophilus

LB: Lactobacillus delbrueckii. bulgaricus

L.lac: Lactobacillus lactis ( Lactococcus lactis )

L.fer: Lactobacillus fermentum

BB-12: Bifidobacterium animalis spp. lactis

LA-5: Lactobacillus acidophilus

Example 4: pH measurement of red flavored lactic acid bacteria fermentation product

The pH of the red flavored lactic acid bacteria fermentation product prepared in Example 3 was measured using a pH meter. The results are shown in Figure 4.

The pH of the red-flavored lactic acid bacteria fermentation tended to decrease over time. Specifically, in the case of YFH lactic acid bacteria fermentation, the pH at the start of fermentation was measured at 4.59, and at 48 hours after fermentation was completed, it showed the most gradual change at 4.07. The ABY and YC lactic acid bacteria fermentations started at 4.87 and 4.75, respectively, and showed a rapid change to 3.94 and 4.05, respectively, in the initial 12 hours of fermentation. Finally, the YXC lactic acid bacteria fermentations showed a large overall change at 3.58 and 3.64.

Example 5: Measurement of number of lactic acid bacteria in red flavored lactic acid bacteria fermentation product

The number of lactic acid bacteria in the red flavored lactic acid bacteria fermentation product prepared in Example 3 was determined by culturing a sample diluted by a 10-fold dilution method in an incubator at 35-37°C for 48-72 hours using MRS, counting the colonies formed, and determining the colony forming unit (CFU). /mL).

As a result, as can be seen in Figure 5, the change in the number of lactic acid bacteria in the fermented red-flavored lactic acid bacteria increased most rapidly at 12 hours for the three bacteria (ABY, YXC, YC) excluding YFH, and tended to decrease thereafter. In the case of YXC, it showed the most rapid change from 4.56 CFU/g before the start of fermentation to 8.36 CFU/g 24 hours later, and YC showed the highest value at 8.27 CFU/g at 48 hours of fermentation.

Example 6: Evaluation of antioxidant activity of red flavored lactic acid bacteria fermentation

To evaluate the antioxidant activity of the fermented red flavored lactic acid bacteria prepared in Example 3, the DPPH radical scavenging activity was examined. DPPH radical scavenging activity was measured by placing 2 mL of diluted sample and 2 mL of DPPH 250mM solution in a test tube and reacting for 30 minutes at room temperature/dark room, then measuring the absorbance at 517 nm.

As a result, as can be seen in Figure 6, YFH, ABY, and YXC had higher DPPH radical scavenging activity than the raw solution before fermentation, of which ABY showed the highest activity at 80.66% at 48 hours. In the case of YFH and YXC, the DPPH radical scavenging activity peaked at 74.00% and 76.84% at 24 and 12 hours after fermentation, respectively, and only YC showed a lower DPPH radical scavenging activity than the raw solution before fermentation.

From the above results, when producing a red-flavored lactic acid bacteria fermentation product, the complex lactic acid starter YXC, which is a mixture of Staphylococcus thermophilus and Lactobacillus delbrueckii. bulgaricus at a weight ratio of 1: 1, was used. It was determined that not only did fermentation proceed well, but the number of lactic acid bacteria was the highest, and antioxidant activity was also excellent. Therefore, it was confirmed that YXC was the most suitable lactic acid bacterium for producing red-flavored fermented products, and the fermentation time was confirmed to be 12 to 24 hours.

Example 7: Evaluation of total polyphenol content of red flavored lactic acid bacteria fermentation

To determine the functional ingredients of the red flavored lactic acid bacteria fermentation product prepared in Example 3, the total polyphenol content was examined. The total polyphenol content was determined by adding 2 mL of 2% Na ₂ CO ₃ to 100 μL of the 5-fold diluted sample, then adding 100 μL of 50% Folin-Ciocalteu reagent and reacting for 30 minutes. Afterwards, the absorbance was measured at 750 nm, and a calibration curve was prepared using gallic acid as a standard material.

As a result, as can be seen in Figure 7, the polyphenol content of ABY and YXC significantly increased 12 hours after fermentation compared to the raw solution before fermentation, and after 24 hours of fermentation, ABY showed the highest polyphenol content at 72.93%. , followed by YXC with the highest content. However, it was confirmed that YXC maintained the highest content at 48 hours of fermentation.

Example 8: Evaluation of total flavonoid content of red flavored lactic acid bacteria fermentation

In order to determine the functional ingredients of the red flavored lactic acid bacteria fermentation product prepared in Example 3, the total flavonoid content was examined. The total flavonoid content was determined by adding 1 mL of distilled water and 75 μL of 5% NaNO ₂ to a 10-fold diluted sample, adding 150 μL of 10% AlCl ₃ H ₂ O and 1N NaOH, reacting, and measuring the absorbance at 510 nm. . A calibration curve was prepared using quercetin as a standard substance.

As a result, as can be seen in Figure 8, flavonoid content increased in all samples after 12 hours of fermentation compared to the crude solution, with YXC showing the highest value. In all types of lactic acid bacteria, flavonoid content increased up to 24 hours after fermentation, but tended to decrease after 48 hours. This showed that 24 hours of fermentation was appropriate to increase the polyphenol and flavonoid content.

Example 9: Quality evaluation of red-flavored lactic acid bacteria fermentation according to the added concentration of complex lactic acid bacteria starter

In order to improve red flavor fermentation conditions, the above was carried out due to changes in the quality of red flavor lactic acid bacteria fermentation according to the concentration of complex lactic acid bacteria added (0.1%, 0.5%, 1.0%) based on the starter concentration, that is, the total weight of red flavor juice and skim milk powder. A red-flavored fermented product was prepared in the same manner as in Example 3, but by adding complex lactic acid bacteria starter YXC at different concentrations. The pH, titratable acidity, and number of lactic acid bacteria of the prepared red-flavored lactic acid bacteria fermentation product were examined by the method described in Example 4.

As the fermentation time increased, the pH change showed rapid changes in all three concentrations at the beginning of fermentation, 6 hours and 12 hours, and then was maintained at a constant pH level of about 3. The largest pH change occurred at addition concentrations of 0.5% and 1.0% (see Figure 7).

Looking at the change in the number of lactic acid bacteria, the number of lactic acid bacteria in the fermented product at 0.1% and 1% concentration increased from 7.48 to 7.82 log CFU/g before fermentation to 9.94 to 10.26 log CFU/g after 12 hours of fermentation. Even after 48 hr of fermentation, 8.0 log CFU/g was maintained, and the number of lactic acid bacteria increased the highest at 12 hours when pH and titratable acidity changed rapidly (see Figure 8).

From the above results, there was no significant difference in the number of lactic acid bacteria according to concentration based on 24 hours of fermentation. Therefore, based on the results of pH, titratable acidity, and lactic acid bacteria growth, the final lactic acid bacteria concentration was determined to be 0.1%.

Example 10: Preparation of red-flavored fermented beverage containing red-flavored lactic acid bacteria fermentation and sensory evaluation thereof

A red-flavored fermented beverage containing fermented red-flavored lactic acid bacteria was prepared with the contents shown in Table 3 below. At this time, the sugar was used as a mixture of high-fructose corn syrup and oligosaccharides at a weight ratio of 3:1, and YCX, the best starter according to the above example, was used as the complex lactic acid bacteria starter for the red-flavored lactic acid bacteria fermentation product. The red flavored juice was the red flavored juice prepared in Example 1 above.

Red fragrance concentrate sugar citric acid Red flavored lactic acid bacteria fermentation product Purified water YCX50 9.5 10 0.5 40 40 YCX75 9.5 10 0.5 60 20 YCX90 9.5 10 0.5 72 8

Sensory evaluation of the prepared red flavored beverage was conducted on 30 graduate students at Suncheon National University using a 9-point scale. The results are shown in Table 4 below.

YXC50 YXC75 YXC90 Exterior 6.27 6.38 6.62 color 6.46 6.48 6.90 flavor 5.39 5.27 5.60 sweetness 6.28 6.38 6.48 Sour taste 6.43 6.43 6.36 Swallowability 6.59 6.33 6.48 overall preference 6.48 6.24 6.29

As a result of the sensory evaluation of the red-flavored beverage, the YCX90 sample with 72% red-flavored fermentation broth received high scores in terms of appearance, color, flavor, and sweetness, but the overall preference for YCX50, which was evaluated as sour and good for swallowing, was high. , the production cost of the red flavored beverage was determined at a concentration of 40% fermentation broth.

Claims (5)

(S10) washing the red scent and removing the skin;
(S20) extracting and sterilizing the red flavor of step (S10);
(S30) 9 to 11% by weight of skim milk powder based on the total weight of the red flavor of the step (S20) in the red flavor juice of the step (S20), the red flavor of the step (S20) and the entire skim milk powder Mixing 0.09 to 0.11% by weight of a mixed strain of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus at a weight ratio of 1:1 based on weight; and
(S40) fermenting the red flavor mixture of step (S30) at 35 to 38°C for 22 to 25 hours. A method for producing a red flavored lactic acid bacteria fermentation product. The method of claim 1, wherein the sterilization in step (S20) is performed by heating at 65 to 75°C for 8 to 12 minutes. Red flavored lactic acid bacteria fermentation product prepared according to paragraph 1 or 2. A red-flavored fermented beverage containing the red-flavored lactic acid bacteria fermentation product of claim 3. The method of claim 4, wherein the red flavored fermented beverage contains 35 to 45% by weight, 9 to 10% by weight, 9 to 11% by weight, and 35 to 45% by weight of red flavored lactic acid bacteria fermented product, red flavored juice, sugars, and purified water. A red-flavored fermented beverage characterized by % by weight.