KR20240006118A - Manufacturing method of liquid vitamin health supplements and health supplements manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing liquid vitamin health supplements and health supplements produced thereby.
A method for producing a liquid vitamin health supplement according to an embodiment of the technical idea of the present invention includes a step of preparing and then washing the tangja (S100); A tangja crushing step (S110) of first pulverizing the washed tangja, mixing sugar into the pulverized tangja, and then performing secondary pulverization; A tangja ripening step (S120) of maturing the tangja mixed with the sugar; A solid-liquid separation step (S130) of filtering the aged tangja to remove solids, thereby extracting the aged tangja liquid; A fermentation bacteria culture mixing and culturing step (S140) of mixing fermentation bacteria culture with the extracted tangja ripening liquid and then culturing it; A multivitamin preparation mixing step (S150) of mixing a powdered multivitamin preparation with the fermented bacteria-cultured tangja ripening liquid; A fermentation step (S160) of producing an aged Tangja fermented broth by fermenting the fermented Tangja fermented broth mixed with the powdered multivitamin preparation; and a sterilization step (S170) of sterilizing the aged tangja fermentation broth to produce a liquid vitamin health supplement.
After ripening and fermenting the tangja according to the above composition, a powdered multivitamin preparation is mixed to produce a health supplement that increases the absorption rate of vitamins and is easy to consume.

Description

Method for manufacturing liquid vitamin health supplements and health supplements manufactured thereby

The present invention relates to a method for producing a liquid vitamin health supplement and a health supplement produced thereby. More specifically, the present invention relates to a method of manufacturing a liquid vitamin health supplement and to a health supplement produced thereby. More specifically, the absorption rate of vitamins is improved by producing a health supplement by mixing powdered multivitamin preparations after maturation and fermentation of tangja. It relates to a method of manufacturing a liquid vitamin health supplement that can increase and is easily consumed, and a health supplement manufactured thereby.

As Koreans' dietary culture is gradually becoming Westernized, and related to the stress and pollution caused by urgent social life and environmental pollution, adult diseases such as metabolic syndrome and diabetes are increasing, and many ways to improve them are being studied. This is the situation.

Accordingly, recently, by fermenting the fruits of various plants and using them as food and beverages, various nutrients such as vitamins can be consumed uniformly, and various fruits are used to treat and improve modern diseases such as adult diseases caused by specific nutrients in the fruits. Food and beverages are becoming known.

Meanwhile, Poncirus trifoliata Raf. is a deciduous shrub belonging to the Rutaceae family. White flowers bloom around May, and the fruits mature to yellow in September and October. In general, the peel of tangerine contains almost essential oil and a lot of flavonoid glycosides. The skin of young fruits contains an essential oil called neohesperidin, which gradually disappears as the fruits ripen.

In Oriental medicine, it is called Ponciri fructus. The main ingredients it contains are flavonoid glycosides such as vitamin C, neohesperidin, naringin, and rhoifolin, and m-methyl tyeamine. It has a very high efficacy in dispersing unbalanced energy in the human body. It is known as one of the medicinal herbs.

It is also used as a treatment for indigestion and gastrointestinal disorders by acting on the spleen and stomach to facilitate the passage of stagnant energy, phlegm, and food. It has a pharmacological effect of lightening the stomach and is known to be effective in treating edema, constipation, postpartum abdominal pain, prolapse, phlegm, and skin swelling or boils.

Looking at the main ingredients contained in Tangja, the essential oil ingredients include D-limonene, which is good for improving blood pressure, linalool, which has excellent antioxidant effects, linaly acetate, which has an anti-mutagenic effect, and tepineol, which has excellent anti-allergy effects, and carotenoid, which is a vitamin A precursor. , flavonoids include hesperidin, neohesperidin, naringin, naringenin, rutin, and quercetin, and alkaloids include synephin and pectin. It also has various functional properties such as antibacterial and anti-hypersensitivity to intestinal bacteria, anti-inflammatory, antioxidant activity, lipid lowering, and melanin suppression effects.

As a prior art using Tangja, domestically registered patent No. 10-1935302, 50% by weight of Tangja fruit and 50% by weight of sugar were mixed, placed in a container, sealed, and fermented for 3 months to obtain a Tangja fermented broth, and the Tangja fermented liquid and blue were mixed together. A method of producing quick fermented blueberry juice using tangja fermentation liquid by mixing berries and then maturing them has been disclosed. In Korean Patent Publication No. 10-2021-0057462, a mixed liquid is prepared by mixing apple juice and tangja juice, and the mixed liquid is A method for producing a health drink containing Tangerine extract by sterilizing it has been disclosed.

Considering the various effects of Tangja, its value as a health functional material is recognized and it is expected to be highly utilized in the food processing field. However, research on Tangja is conducted to determine the ingredients and processing characteristics of each fruit part for use in the food industry like other citrus fruits. Only basic research has been conducted for understanding, and the development of various types of processed products using tangja has not been substantially accomplished.

Therefore, there is a need to develop health supplements that can satisfy consumers' diverse pursuit of food values, such as safety, quality, convenience, and health, using tangja, which is rich in nutrients.

Domestic Registered Patent No. 10-1935302 (registered on December 28, 2018) Domestic Public Patent No. 10-2021-0057462 (published on May 21, 2021) Domestic Registered Patent No. 10-1938315 (registered on January 8, 2019)

The problem to be solved by the present invention is to manufacture a liquid vitamin health supplement that can increase the absorption rate of vitamins and can be easily consumed by producing a health supplement by mixing powdered multivitamin preparations after maturing and fermenting tangerines, and a method for manufacturing a liquid vitamin health supplement thereby. The goal is to provide manufactured health supplements.

In addition, another problem to be solved by the present invention is to provide a liquid form that can easily consume the nutrients of tangja and multivitamin preparations and that can satisfy the various values of modern consumers who are food safety, high quality, convenience, and health-oriented. The purpose is to provide a vitamin health supplement manufacturing method and health supplements manufactured thereby.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

One embodiment of the technical idea of the present invention provides a method for manufacturing liquid vitamin health supplements.

The method for manufacturing the liquid vitamin health supplement includes a step of preparing and then washing the tangja (S100); A tangja crushing step (S110) of first pulverizing the washed tangja and then mixing sugar into the first pulverized tangja and pulverizing it a second time; A tangja ripening step (S120) of maturing the pulverized tangja mixed with the sugar; A solid-liquid separation step (S130) of filtering the aged tangja to separate solids, thereby removing the aged tangja liquid; A fermentation bacteria culture mixing and culturing step (S140) of mixing the fermented bacteria culture with the extracted tangja ripening liquid and then culturing it; A multivitamin preparation mixing step (S150) of mixing a powdered multivitamin preparation with the fermented bacteria-cultured tangja ripening liquid; A fermentation step (S160) of producing an aged Tangja fermented broth by fermenting the fermented Tangja fermented broth mixed with the powdered multivitamin preparation; and a sterilization step (S170) of sterilizing the aged tangja fermentation broth to produce a liquid vitamin health supplement.

In addition, in another embodiment of the technical idea of the present invention, a liquid vitamin health supplement prepared by the above method is disclosed.

Specific details of other embodiments are included in the detailed description.

Liquid vitamin health supplements according to various embodiments of the technical idea of the present invention can increase the absorption rate of vitamins and can be easily consumed by producing health supplements by mixing powdered multivitamin preparations after maturing and fermenting tangja.

In addition, liquid vitamin health supplements according to various embodiments of the technical idea of the present invention can easily consume the nutrients of tangja and multivitamin preparations, and can provide food safety, high quality, convenience, and health-oriented modern consumers. It can satisfy a variety of values.

It will be fully understood that various embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.

1 is a flowchart illustrating a method for manufacturing a liquid vitamin health supplement according to an embodiment of the technical idea of the present invention.
Figure 2 is a flowchart illustrating a method for manufacturing a liquid vitamin health supplement according to another embodiment of the technical idea of the present invention.
Figure 3 is a test report analyzing the nutritional components of a liquid vitamin health supplement according to an example.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, with reference to the attached drawings, a method for manufacturing a liquid vitamin health supplement according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.

1 is a flowchart illustrating a method for manufacturing a liquid vitamin health supplement according to an embodiment of the technical idea of the present invention.

Referring to Figure 1, the method for producing a liquid vitamin health supplement according to an embodiment of the technical idea of the present invention includes a tangja washing step (S100), a tangja crushing step (S110), a tangja maturing step (S120), and solid-liquid separation. It includes a step (S130), a fermentation bacteria culture mixing and culturing step (S140), a multivitamin preparation mixing step (S150), a fermentation step (S160), and a sterilization step (S170).

1. Tank cleaning step (S100)

The tank cleaning step (S100) is a step of preparing and then washing the tank to remove foreign substances remaining in the tank.

For example, in the tank washing step (S100), after preparing the tank, sodium bicarbonate (NaHCO ₃ ) can be dissolved and washed with purified water having a concentration range of 1 to 3 (w/w)%. It is also used as a food additive. It is non-toxic and has functions such as penetration, diffusion, and expansion. In the present invention, by using sodium bicarbonate to clean the mold, the cell wall of the mold expands and sterilizes the mold at the same time. It can be washed.

2. Tangja crushing step (S110)

The tangja crushing step (S110) is a step of first pulverizing the washed tangja, mixing sugar into the pulverized tangja, and then performing secondary pulverization.

In the step of crushing the tangja (S110), the washed tangja is placed in a main crusher and first finely ground. Then, sugar is mixed into the firstly pulverized tangja and then pulverized a second time with a grinder to add sweetness to the tangja and to carry out a further process. Aging can be easily accomplished in the step of crushing the tangja (S110), the washed tangja is mixed in a ratio of 55 to 65% by weight and sugar is 35 to 45% by weight, and then crushed in a grinder. Grinding takes about 1 to 2 minutes. Afterwards, the secondary grinding may proceed for about 3 to 5 minutes.

The first pulverization of the washed tangja and then the second pulverization with sugar is because moisture is generated from the flesh of the tangja during the first pulverization, so when sugar is mixed afterwards, the sugar is dissolved by moisture, giving the tangja a sweet taste. It is understandable that as the flavoring becomes smoother, maturation occurs more smoothly in the subsequent process.

3. Tangja ripening stage (S120)

The tangja ripening step (S120) is a step of maturing the tangja mixed with the sugar.

In the tangja ripening step (S120), the tangja mixed with the sugar may be stored and aged at a temperature of 30 to 35° C. for 50 to 70 days.

The ripening temperature of the tangja is 30 to 35 ℃. If it is 30 ℃ or less, it is underripened, and if it is 35 ℃ or more, it is too overripe, making it impossible to obtain a ripening solution suitable for culture in the subsequent process, which prevents it from having the effect of an embodiment of the present invention. do.

4. Solid-liquid separation step (S130)

The solid-liquid separation step (S130) is a step of extracting only the matured liquor by filtering the aged liquor to remove solids.

In the solid-liquid separation step (S130), the aged tangja liquid can be removed by filtering the aged tangja using a known filter to remove solids. The configuration of filtering the aged tangja to remove solids is a known technique, and as described in the description. For convenience and clarity of the technical idea of the present invention, detailed description thereof will be omitted.

5. Fermentation bacteria culture mixing and culturing step (S140)

The fermentation bacteria culture mixing and culturing step (S140) is a step of mixing the fermentation bacteria culture with the tangja ripening liquid taken out in the above process and then culturing it.

Specifically, the fermentation bacteria culture mixing and culturing step (S140) may be performed by mixing the fermentation bacteria culture solution with the fermentation broth at a weight ratio of 1:1 and then culturing the fermentation bacteria culture solution at a temperature of 35 to 37° C. for 1 to 3 days.

In the fermentation bacteria culture mixing and culturing step (S140), a culture solution consisting of a lactic acid bacteria culture solution and a yeast culture solution is mixed with the aged tangerine broth, and in this process, powdered licorice may be mixed with the tangerine ripening solution.

Specifically, in the fermentation bacteria culture mixing and culturing step (S140), licorice is mixed at a weight ratio of 1 to 10 parts by weight with respect to 100 parts by weight of the tangja ripening liquid, and the powdered licorice is mixed with respect to 100 parts by weight of the tangja ripening liquid. The culture solution consisting of the lactic acid bacteria culture solution and the yeast culture solution is mixed at a weight ratio of 60 to 80 parts by weight, and the lactic acid bacteria culture solution and the yeast culture solution may be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 10 parts by weight of the yeast culture solution.

In addition, in the fermentation bacteria culture mixing and culturing step (S140), licorice is mixed at a weight ratio of 1 to 10 parts by weight with respect to 100 parts by weight of the licorice-ripened liquid, and lactic acid bacteria are mixed with 100 parts by weight of the aged tangerine liquid mixed with the licorice. The culture medium and the photosynthetic bacteria culture medium are mixed at a weight ratio of 60 to 80 parts by weight, and the lactic acid bacteria culture medium and the photosynthetic bacterial culture medium may be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture medium and 20 parts by weight of the photosynthetic bacterial culture medium.

For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

In addition, the yeast culture broth may be a Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth. The Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth is prepared by cultivating Moringa ( Moringa oleifera L. ) leaves at 30 to 40°C. Dry Moringa leaves obtained by drying at high temperature for 5 to 10 days are soaked in 40 times the volume of distilled water, extracted at 85 to 87°C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast bacteria ( Saccharomyces spp. ) were inoculated into the Linga extract at a concentration of 5 × 1.0 ⁶ to 10 × 1.0 ⁶ CFU/mL, cultured at 38 to 42°C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes. A moringa extract yeast fermentation broth prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140° C. for 30 to 50 minutes can be used.

In addition, the photosynthetic bacterial culture medium contains 0.5 g of K ₂ HPO ₄ , 0.1 g of NaCl, 0.2 g of MgSO ₄ *?*7H ₂ O, 3 g of Na-Acetate, 3 g of yeast extract, and 1000 ml of H ₂ O, Inorganic elements CaCl ₂ *?*2H ₂ O 0.5g, FeCl*?*6H ₂ O 0.025mg, CuSO ₄ *?*5H ₂ O 0.00025mg, H ₃ BO ₃ 0.005mg, MnCl ₃ *?*4H ₂ O Dissolve and mix 0.0003 mg and 0.005 mg of ZnSO ₄ *?*7H ₂ O in order, sterilize, place in a culture bottle, and add Rhodopseudomonas capsulata , Rhodopseudomonas sphaeroides , and Rhodspirillum rubrun. After inoculating 100 ml of a bacterial solution of at least one photosynthetic bacteria selected from the group consisting of ( Rhodospirillum rubrum ), filling with nitrogen gas, sealing, creating an anaerobic state, and leaving for 3 days at 30°C under light conditions of 2,000 Lux. It can be manufactured by culturing.

In addition, the licorice is a plant whose roots and stems are used as raw materials for herbal medicine, and contains 3 to 7 sweet components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol. It is known to contain ingredients that are 200 times sweeter than sugar. Therefore, licorice not only provides a sweet taste and reduces bitterness, but also serves to neutralize the astringent taste when using young tangja. In addition, it is known to have detoxifying and anti-inflammatory pharmacological effects, so when drinking the liquid vitamin health supplement prepared according to an embodiment of the present invention or adding it to other foods and consuming it, sugar is eliminated. Not only can it not be used or only a very small amount can be used, but as already mentioned, the pharmacological effects of licorice itself can be obtained.

Meanwhile, a culture medium consisting of lactic acid bacteria culture medium and yeast culture medium was mixed with the fermented bacteria culture liquid mixing and culturing step (S140) of the first embodiment of the present invention, but the culture medium consisting of lactic acid bacteria culture medium and yeast culture medium was mixed and used, but it is not necessarily limited to this, and the fermentation liquid is produced by natural fermentation product. It produces a substance called Sur factin C and combines with plasminogen, a precursor of plasmin that breaks down blood clots, to increase the activation of plasminogen, thereby increasing the effect of plasmin. Bacillus megaterium strains may be used.

6. Multivitamin preparation mixing step (S150)

The multivitamin preparation mixing step (S150) is a step of mixing the powdered multivitamin preparation with the fermented bacteria-cultured tangja ripening liquid.

In the multivitamin preparation mixing step (S150), the powdered multivitamin preparation may be mixed at a weight ratio of 10 to 30 parts by weight based on 100 parts by weight of the total content of the fermented bacteria-cultured tangja ripening liquid. In (S150), a powdered multi-vitamin preparation is mixed with the tangja ripening liquid in which the fermentation bacteria are cultured to produce a liquid vitamin health supplement, thereby producing a vitamin health supplement that can be easily consumed and is absorbed quickly. can do.

In addition, in the step of mixing the multivitamin preparation (S150), the powdered multivitamin preparation may be a known commercially available multivitamin preparation. For example, the powdered multivitamin preparation includes vitamin C, vitamin Known types of vitamin preparations such as B2, vitamin B6, vitamin B12, vitamin D3, folic acid, etc. may be used.

7. Fermentation step (S160)

The fermentation step (S160) is a step of producing Tangja fermented broth by fermenting the Tangja fermented liquid mixed with the powdered multivitamin preparation.

In the fermentation step (S160), the fermented tangja-ripened liquid mixed with the multi-vitamin preparation of the powder is fermented at a temperature of 30 to 32° C. for 5 to 10 days to kill microorganisms remaining in the aged liquid mixed with the multi-vitamin preparation of the powder. As a result, the powdered multivitamin preparation can be decomposed and uniformly dispersed and dissolved in the tangja fermentation broth.

8. Sterilization step (S170)

The sterilization step (S170) is a step of sterilizing the tangja fermentation broth to produce a liquid vitamin health supplement.

For example, in the sterilization step (S170), a liquid vitamin health supplement can be manufactured by performing non-heated ultra-high pressure sterilization for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C. As the fermentation broth is not heated, it is possible to prevent the active ingredients of the tangja and multivitamin preparation from being destroyed as heat is not applied.

Hereinafter, with reference to the attached drawings, a method for manufacturing a liquid vitamin health supplement according to another embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.

Figure 2 is a flowchart illustrating a method for manufacturing a liquid vitamin health supplement according to another embodiment of the technical idea of the present invention.

Referring to FIG. 2, the method for manufacturing a liquid vitamin health supplement according to another embodiment of the technical idea of the present invention includes a step of washing and separating the tangja (S200), a step of pulverizing the tang (S210), and a sugar mixing and maturing step (S220). , a fermentation culture medium mixing step (S230), a fermentation and solid-liquid separation step (S240), a multivitamin preparation mixing step (S250), a fermentation step (S260), and a sterilization step (S270).

1. Tank cleaning and separation step (S200)

The step of washing and separating the tangja (S200) is a step of preparing and then washing the tangja and separating the tangja skin and the tangja flesh.

In the tank washing and separation step (S200), after preparing the tank, sodium bicarbonate (NaHCO ₃ ) can be dissolved and washed with purified water having a concentration range of 1 to 3 (w/w)%. The sodium bicarbonate is used in food. It is also used as an additive, and is non-toxic and has functions such as penetration, diffusion, and expansion. In the present invention, by washing the tank using sodium bicarbonate, the cell wall of the mold expands to sterilize and wash the tank at the same time. You can.

2. Tangja crushing step (S210)

The tangja crushing step (S210) is a step of crushing the tangja skin and tangja flesh.

In the step of crushing the tangja (S210), the skin of the tangerine and the flesh of the tangerine are each pulverized to facilitate maturation and fermentation in the later process. The pulverization of the rind and the flesh of the tangerine is performed using a known grinder. It can be.

3. Sugar mixing and maturation step (S220)

The sugar mixing and ripening step (S220) is a step of mixing sugar into the pulverized tangerine peel and tangerine flesh and then maturing them.

In the sugar mixing and maturation step (S220), 60% by weight of the crushed Tangja peel and 40% by weight of sugar are mixed to prepare a Tangja peel mixture, and 60% by weight of the crushed Tangja peel and 40% by weight of sugar are mixed to prepare a Tangja peel mixture. After preparing each pulp mixture, the tangja skin mixture and the tangja flesh mixture can be stored and aged at a temperature of 30 to 35° C. for 50 to 70 days.

The maturation temperature of the tangja skin mixture and tangja flesh mixture is 30 to 35°C. If it is below 30°C, it is underripened, and if it is above 35°C, it is overripe, making it impossible to obtain a ripening solution suitable for culture in the subsequent process, which is different from other methods of the present invention. It does not have the effect of the embodiment.

4. Fermentation bacteria culture mixing step (S230)

The fermentation bacteria culture mixing step (S230) is a step of mixing the fermentation bacteria culture with the aged tangerine skin mixture and the tangerine flesh mixture, respectively.

Specifically, the fermentation bacteria culture mixing step (S230) can be performed by mixing the fermentation bacteria culture with the aged tangerine skin mixture and tangerine flesh mixture at a weight ratio of 1:1 and then culturing at a temperature of 35 to 37° C. for 1 to 3 days. there is.

In the fermentation bacteria culture mixing step (S230), a culture solution consisting of a lactic acid bacteria culture medium and a yeast culture medium is mixed with the aged Tangja skin mixture and the Tangja flesh mixture, and in this process, the powder is added to the Tangja ripening liquid, which is a mixture of the Tangja peel mixture and the Tangja flesh mixture. Licorice can be mixed.

Specifically, in the fermentation bacteria culture mixing step (S230), 1 to 10 parts by weight of licorice is mixed with 100 parts by weight of the tangja ripening liquid, and the lactic acid bacteria culture medium is mixed with 100 parts by weight of the tangja ripening liquid mixed with the powdered licorice. and 60 to 80 parts by weight of a culture solution consisting of a yeast culture solution, and the lactic acid bacteria culture solution and the yeast culture solution may be mixed at a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 10 parts by weight of the yeast culture solution.

In addition, in the fermentation bacteria culture mixing step (S230), a culture solution consisting of a lactic acid bacteria culture solution and a photosynthetic bacteria culture solution may be used for 100 parts by weight of the fermented bacteria culture solution, and the culture solution consisting of the lactic acid bacteria culture solution and a photosynthetic bacteria culture solution is 60 to 80 parts by weight. Mixed in a weight ratio, the lactic acid bacteria culture medium and photosynthetic bacterial culture medium may be mixed in a weight ratio of 10 parts by weight of the lactic acid bacteria culture medium and 20 parts by weight of the photosynthetic bacterial culture medium.

For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

In addition, the yeast culture broth may be a Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth. The Moringa-extracted yeast ( Saccharomyces spp. ) fermentation broth is prepared by cultivating Moringa ( Moringa oleifera L. ) leaves at 30 to 40°C. Dry Moringa leaves obtained by drying at high temperature for 5 to 10 days are soaked in 40 times the volume of distilled water, extracted at 85 to 87°C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast bacteria ( Saccharomyces spp. ) were inoculated into the Linga extract at a concentration of 5 × 1.0 ⁶ to 10 × 1.0 ⁶ CFU/mL, cultured at 38 to 42°C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes. A moringa extract yeast fermentation broth prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140° C. for 30 to 50 minutes can be used.

In addition, the photosynthetic bacterial culture medium contains 0.5 g of K ₂ HPO ₄ , 0.1 g of NaCl, 0.2 g of MgSO ₄ *?*7H ₂ O, 3 g of Na-Acetate, 3 g of yeast extract, and 1000 ml of H ₂ O, Inorganic elements CaCl ₂ *?*2H ₂ O 0.5g, FeCl*?*6H ₂ O 0.025mg, CuSO ₄ *?*5H ₂ O 0.00025mg, H ₃ BO ₃ 0.005mg, MnCl ₃ *?*4H ₂ O Dissolve and mix 0.0003 mg and 0.005 mg of ZnSO ₄ *?*7H ₂ O in order, sterilize, place in a culture bottle, and add Rhodopseudomonas capsulata , Rhodopseudomonas sphaeroides , and Rhodspirillum rubrun. After inoculating 100 ml of a bacterial solution of at least one photosynthetic bacteria selected from the group consisting of ( Rhodospirillum rubrum ), filling with nitrogen gas, sealing, creating an anaerobic state, and leaving for 3 days at 30°C under light conditions of 2,000 Lux. It can be manufactured by culturing.

In addition, the licorice is a plant whose roots and stems are used as raw materials for herbal medicine, and contains 3 to 7 sweet components such as glycyrrhizin, coumarin, glucose, sucrose, and mannitol. It is known to contain ingredients that are 200 times sweeter than sugar. Therefore, licorice has a sweet taste and plays a role in reducing bitterness. In addition, it is known to have detoxifying and anti-inflammatory pharmacological effects, so when drinking the liquid vitamin health supplement prepared according to another embodiment of the present invention or adding it to other foods and consuming it, sugar is eliminated. Not only can it not be used or only a very small amount can be used, but as already mentioned, the pharmacological effects of licorice itself can be obtained.

5. Fermentation and solid-liquid separation step (S240)

The fermentation and solid-liquid separation step (S240) is a step in which only the liquid phase is separated by fermenting the tangja ripening liquid, which is a mixture of the tangja skin mixture and the tangja flesh mixture of the fermenting bacteria culture, and then filtering to remove solids.

In the fermentation and solid-liquid separation step (S240), the fermented fermented broth mixed with the fermentation bacteria culture solution is fermented for 40 to 60 hours at a temperature of 35 to 37 ° C. and then filtered using a known filter to remove solids to produce only the liquid fermented broth. It can be taken out.

6. Multivitamin preparation mixing step (S250)

The multivitamin preparation mixing step (S250) is a step of extracting the liquid fermented tangerine liquid and then mixing the powdered multivitamin preparation with the fermented tangerine liquid.

In the multivitamin preparation mixing step (S250), the powdered multivitamin preparation may be mixed at a weight ratio of 10 to 30 parts by weight based on 100 parts by weight of the total content of the fermented tangja ripening liquid. By manufacturing a liquid vitamin health supplement by mixing a powdered multi-vitamin preparation with the fermented tangja ripening liquid, it is possible to manufacture a vitamin health supplement that can be easily consumed and is absorbed quickly.

In addition, in the step of mixing the multivitamin preparation (S250), the powdered multivitamin preparation may be a known commercially available multivitamin preparation. For example, the powdered multivitamin preparation includes vitamin C, Known types of vitamin preparations such as B2, vitamin B6, vitamin B12, vitamin D3, folic acid, etc. may be used.

7. Fermentation step (S260)

The fermentation step (S260) is a step of re-fermenting the fermented tangja ripened liquid mixed with the powdered multivitamin preparation.

In the fermentation step (S260), the fermented tangja fermented liquid mixed with the powdered multivitamin preparation is fermented at a temperature of 18 to 22° C. for 7 to 13 days to produce the tangja fermented liquid. In this process, microorganisms remaining in the tangja fermented liquid are treated. As the powdered multivitamin preparation decomposes, it is uniformly dispersed and dissolved in the tangja fermentation broth.

8. Sterilization step (S270)

The sterilization step (S270) is a step of producing a liquid vitamin health supplement by sterilizing the tangja fermentation broth mixed with the fermented multivitamin preparation.

For example, in the sterilization step (S270), a liquid vitamin health supplement can be manufactured by performing non-heated ultra-high pressure sterilization for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C. As heat is not applied to the fermented broth mixed with the fermented multivitamin preparation, the active ingredients of the multivitamin preparation can be prevented from being destroyed as heat is not applied.

Hereinafter, with reference to the attached drawings, a method for manufacturing a liquid vitamin health supplement according to the technical idea of the present invention will be described in more detail through examples and comparative examples.

<Example 1>

First, after preparing the tangja, sodium bicarbonate (NaHCO ₃ ) was dissolved and washed with purified water having a concentration range of 2 (w/w)%.

Next, the washed tangja was first pulverized for 2 minutes, mixed with 60% by weight of pulverized tangja and 40% by weight of sugar, and then the tangja mixed with sugar was secondarily pulverized for 4 minutes. , the tangja mixed with the above sugar was stored and aged at a temperature of 33°C for 60 days.

Next, the aged tangja was filtered to remove solids, thereby extracting the tangja ripening liquid, and the fermenting bacteria culture solution consisting of Bacillus megaterium strain was mixed with the tangja ripening liquid at a weight ratio of 1:1. Afterwards, it was cultured at 36°C for 2 days.

In the above process, powdered licorice may be mixed with the tangja ripening liquid.

Next, 20 parts by weight of the powdered multi-vitamin preparation was mixed with 100 parts by weight of the total content of the fermented bacteria-cultured Tangja ripening liquid, and then the Tangja ripening liquid mixed with the powdered multi-vitamin preparation was stirred at a temperature of 31°C. Fermented for 7 days.

Next, a liquid vitamin health supplement was prepared by performing a non-heated ultra-high pressure sterilization treatment on the tangja fermentation broth at 500 MPa atmospheric pressure and 37°C for 5 minutes.

<Example 2>

First, after preparing tangja, sodium bicarbonate (NaHCO ₃ ) was dissolved and washed with purified water having a concentration range of 2 (w/w)%, then separated into tangja skin and tangja flesh, and then the separated tangja skin and tangja flesh. Each was pulverized with a grinder.

Next, 60% by weight of the pulverized Tangja skin and 40% by weight of sugar were mixed to prepare a Tangja skin mixture, and 60% by weight of the pulverized Tangja skin and 40% by weight of sugar were mixed to prepare a Tangja skin mixture. , the mixture of Tangja peel and Tangja flesh was stored and aged at a temperature of 33°C for 60 days.

Next, 70 parts by weight of a culture medium consisting of lactic acid bacteria culture medium and yeast culture medium was mixed with 100 parts by weight of the aged tangerine peel mixture. At this time, the culture solution was mixed with the lactic acid bacteria culture solution and the yeast culture solution in a weight ratio of 10 parts by weight of the lactic acid bacteria culture solution and 10 parts by weight of the yeast culture solution.

In addition, 70 parts by weight of a culture medium consisting of lactic acid bacteria culture medium and photosynthetic bacteria culture medium was mixed in a weight ratio of 100 parts by weight of the aged Tangja fruit flesh mixture. At this time, the culture medium was mixed with the lactic acid bacteria culture medium and the photosynthetic bacterial culture medium at a weight ratio of 10 parts by weight of the lactic acid bacteria culture medium and 20 parts by weight of the photosynthetic bacterial culture medium.

In the above process, powdered licorice may be mixed with the culture medium.

Next, the mixture of Tangja skin and pulp mixed with the above-mentioned culture solution is fermented at a temperature of 36°C for 50 hours and then filtered using a known filter to remove solids, thereby producing the fermented liquid Tangja skin ripening liquid and liquid Tangja flesh. It was separated into aged liquid.

Next, the fermented tangja peel ripening liquid and the liquid tangja flesh ripening liquid were mixed to prepare the fermented tangja ripening liquid, and then 20 parts by weight of the powdered multivitamin preparation was added to 100 parts by weight of the total content of the fermented tangja ripening liquid. It was mixed in a weight ratio of parts by weight.

Subsequently, the fermented tangja fermented liquid mixed with the powdered multivitamin preparation was aged again for 10 days at a temperature of 20°C to obtain the tangja fermented liquid, and the tangja fermented liquid mixed with the powdered multivitamin preparation was subjected to 500 MPa atmospheric pressure and 37°C temperature. A liquid vitamin health supplement was prepared by performing non-heated ultra-high pressure sterilization for 5 minutes.

<Comparative example>

After preparing a multivitamin preparation of the powder used in one example and another example, it was used as a vitamin health supplement according to the comparative example.

1. Nutrient composition analysis

The nutritional components of liquid vitamin health supplements according to another example were analyzed, and the results are shown in Figure 3.

Figure 3 is a test report analyzing the nutritional components of a liquid vitamin health supplement according to another example.

2. Sensory evaluation

Sensory evaluation was conducted on taste, drinkability, flavor, preference, etc. for the liquid vitamin health supplement according to one example and another example and the powdered multivitamin preparation according to the comparative example, and the results are shown in the table below. 2] is shown.

The sensory test was conducted on 60 related experts and general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste Drinkability zest convenience overall preference Example 1 8.2 8.3 8.1 8.3 8.2 Example 2 8.3 8.3 8.2 8.3 8.3 Comparative example 5.1 5.0 5.3 5.5 5.3

Referring to [Table 2], it can be seen that the liquid vitamin health supplement prepared according to the example is superior in taste, drinkability, flavor, convenience, and overall preference compared to the powdered multivitamin preparation according to the comparative example. .

Although the preferred embodiments of the present invention have been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. There will be. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

Claims (11)

A tangja washing step (S100) in which the tangja is prepared and then washed;
A tangja crushing step (S110) of first pulverizing the washed tangja, mixing sugar into the pulverized tangja, and then performing secondary pulverization;
A tangja ripening step (S120) of maturing the tangja mixed with the sugar;
A solid-liquid separation step (S130) of filtering the aged tangja to remove solids, thereby extracting the aged tangja liquid;
A fermentation bacteria culture mixing and culturing step (S140) of mixing the extracted fermentation broth with the fermentation bacteria culture and then culturing it;
A multivitamin preparation mixing step (S150) of mixing a powdered multivitamin preparation with the fermented bacteria-cultured tangja ripening liquid;
A fermentation step (S160) of producing an aged Tangja fermented broth by fermenting the fermented Tangja fermented broth mixed with the powdered multivitamin preparation; and
A method for manufacturing a liquid vitamin health supplement, comprising a sterilization step (S170) of sterilizing the aged tangja fermentation broth to produce a liquid vitamin health supplement.
According to clause 1,
In the step of crushing the tangja (S110), 55 to 65% by weight of the washed tangja and 35 to 45% by weight of sugar are mixed, and then the tangja mixed with the sugar is pulverized for 1 to 10 minutes. How to manufacture health supplements.
According to clause 1,
In the tangja ripening step (S120), the tangja mixed with the sugar is stored and aged at a temperature of 30 to 35° C. for 50 to 70 days,
In the fermentation bacteria culture mixing and culturing step (S140), Bacillus megaterium strain is used as the fermentation bacteria, and the fermentation bacteria culture is mixed with the fermentation broth at a weight ratio of 1:1 with the fermentation broth and then incubated at 35 to 37° C. A method of manufacturing a liquid vitamin health supplement, characterized in that it is carried out by culturing at temperature for 1 to 3 days.
According to clause 3,
In the fermentation bacteria culture mixing and culturing step (S140), powdered licorice is further mixed at a ratio of 1 to 10 parts by weight with respect to 100 parts by weight of the ripening liquid mixed with sugar.
According to clause 1,
In the step of mixing the multivitamin preparation (S150), the powdered multivitamin preparation is mixed at a weight ratio of 10 to 30 parts by weight based on 100 parts by weight of the total content of the fermented bacteria-cultured tangja ripening liquid,
In the fermentation step (S160), the fermented tangerine liquid mixed with the powdered multivitamin preparation is fermented at a temperature of 30 to 32° C. for 5 to 10 days,
In the sterilization step (S170), a method of producing a liquid vitamin health supplement, characterized in that sterilization is performed for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C.
A washing and separation step (S200) of preparing the tangja, washing it, and separating the tangja skin and the tangja flesh;
A pulverizing step (S210) of crushing the washed and separated tangja skin and tangja flesh;
A sugar mixing and aging step (S220) in which sugar is mixed with the pulverized tangerine skin and the tangerine pulp and then aged;
A fermentation bacteria culture mixing step (S230) of mixing fermentation bacteria culture with the aged tangerine peel mixture and the tangerine flesh mixture;
A fermentation and solid-liquid separation step (S240) of fermenting the tangja ripened liquid, which is a mixture of the tangja skin mixture mixed with the fermenting bacteria culture, and the tangja ripened liquid, and then filtering to remove solids to remove the fermented tangja matured liquid (S240);
A multi-vitamin preparation mixing step (S250) of mixing the powdered multi-vitamin preparation with the extracted liquid fermented tangja ripening liquid;
A fermentation step (S260) of producing a fermented tangja liquid by re-fermenting the fermented tangja fermented liquid mixed with the powdered multivitamin preparation; and
A method for producing a liquid vitamin health supplement, comprising a sterilization step (S270) of sterilizing the fermented broth to produce a liquid vitamin health supplement.
According to clause 6,
In the sugar mixing and maturation step (S220), 60% by weight of crushed Tangerine peel and 40% by weight of sugar are mixed to prepare a Tangja skin mixture, and 60% by weight of crushed Tangerine flesh and 40% by weight of sugar are mixed to prepare a Tangja skin mixture. After manufacturing, the mixture of tangerine peel and tangerine flesh is stored and aged at a temperature of 30 to 35° C. for 50 to 70 days,
In the fermentation bacteria culture mixing step (S230), a culture consisting of a lactic acid bacteria culture and a yeast culture is used as the fermentation bacteria, and the fermentation bacteria culture is mixed with the aged tangerine peel mixture and the tangerine flesh mixture at a weight ratio of 1:1, respectively, and then mixed at a weight ratio of 1:1. A method for producing a liquid vitamin health supplement, characterized in that it is carried out by culturing at a temperature of 37° C. to 37° C. for 1 to 3 days.
According to clause 7,
A method for manufacturing a liquid vitamin health supplement, characterized in that in the fermentation bacteria culture mixing step (S230), powdered licorice is further mixed at a ratio of 1 to 10 parts by weight with respect to 100 parts by weight of the fermented fermented liquid mixed with sugar.
According to clause 6,
In the multivitamin preparation mixing step (S250), the powdered multivitamin preparation is mixed at a weight ratio of 10 to 30 parts by weight based on 100 parts by weight of the total content of the fermented tangja ripening liquid,
In the fermentation step (S260), the fermented tangja-ripened liquid mixed with the powdered multivitamin preparation is fermented at a temperature of 18 to 22° C. for 7 to 13 days,
In the sterilization step (S270), a method for producing a liquid vitamin health supplement, characterized in that sterilization is performed for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C.
A liquid vitamin health supplement, characterized in that it is manufactured by any one of the methods selected from claims 1 to 5.
A liquid vitamin health supplement, characterized in that it is manufactured by any one of the methods selected from claims 6 to 9.