KR860002155B1 - Method for manufacturing beverage containing a licorice component made by lactobacillus - Google Patents

Abstract

A licorice beverage was manufd. by fermn. Thus, Glycyrrhizin was removed from 1Kg licorice in 5 litre of water by acidtreatment and filtration. The resulting licorice soln. was boiled at 90-100≰C for 1 h, adjusted to pH 4-5, liquefied, mixed with 1-2% diastatic enzyme, treated at 60≰C for 1 h, and then filtered. The filtrate was mixed with 4% skim milk, sterilized, and incubated with 1-2% Lactobacillus sp. at 37-42≰C for 24 h. After the cultivation, the broth was mixed with a seasoning contg. sucrose, fructose, sorbitol, vitamin A, vitamin E, and vitamin C t give a final product.

Description

Manufacturing method of lactic acid bacteria beverage containing licorice component

1 is a manufacturing process diagram of lactic acid bacteria licorice drink containing licorice component.

The present invention is added to the enzymatic digestion solution of licorice after lactic acid bacteria Lactoba-cillus casei (Lactoba-cillus casei), Lactobacillus bulgaricus (Lactobacillus bulgaricus), Lactobacilus helveticus (Lactobacil-lus helveticus) It relates to a method for producing licorice beverages containing the lactic acid bacteria by fermentation.

Up to now, the beverages mainly drink in Korea are soft drinks, fermented beverages, juices, and the like. The present invention meets these requirements, and at the same time, the purpose of the beverage development can be expected pharmacological action of licorice.

The beverage according to the present invention is a health food, comprising: (1) the efficacy of licorice (detoxification and immune enhancing action), and (2) the intestinal flora of the intestine to maintain the balance of the intestinal bacterial flora by proliferating harmful bacteria and metabolites thereof. It is a lactic acid bacterium preparation containing licorice component that simultaneously provides the efficacy of lactic acid bacteria that act as a form by inhibiting production.

If the present invention is to be described in detail, first, the licorice is chilled, and the peculiar taste of licorice, that is, Glycyrrhizin, liqueurin (Loquiretin), amino acids of Asparagine, glucose (Goucose), starch, saponin ( After separation of saponin) and fragrance components, the licorice beta is enzymatically decomposed to obtain glucose and maltose as a sugar source necessary for propagation of lactic acid bacteria.

The lactic acid bacteria are cultured in the cold liquor of (1) licorice and (2) licorice thin enzyme digestion solution which is the process of this invention, and the drink which has a taste specific to licorice is obtained.

(See Figure 1)

In the present invention, the results of proliferation and viability test of components, bacteria in the enzyme digestion solution are shown in Tables 1, 2, 3, and 4. According to this result, it is possible to grow lactic acid bacteria in licorice enzymatic digestion liquid. When the appropriate amount of protein is added to the liquor, the growth of lactic acid bacteria is active, and the number of viable cells of 10 ⁸ / ml or more can be obtained within 24 hours of culture.

TABLE 1

Components of Licorice Enzyme Degradation Solution

TABLE 2

Growth of Lactic Acid Bacteria in Licorice Enzyme Degradation Solution

A: Lactobacillus bulgaricus

B: Lactobacillus casei

C: Lactobacillus helveticus

TABLE 3

Growth and lactic acid production of lactic acid bacteria in each medium after 24 hours of culture

＊ Number of viable cells immediately after inoculation 10 ⁶ Ｘ3.2 / ml

TABLE 4

Viability of Lactic Acid Bacteria

The following examples illustrate the invention of the production method in detail and are not limited to the following examples of the invention.

Example 1

5L of distilled water is added to 1kg of finely sliced licorice, and it is isolated by Glycyrrhizin by acid treatment and filtration after cold sedimentation.

Glycyrrhizin-free licorice solution (B) is added to the cold liquorice liquor was added and mixed, cooled at 90-100 ℃ for 1 hour and cooled at 30 ℃, then adjusted to pH 4-5 and liquefied, glycosylated enzyme 1 -2% was added, and after 1 hour decomposition at 60 ° C, it was filtered. Add 4% skim milk powder to this filtrate as a basic medium for beverages, sterilize for 15 minutes at 121 ° C, cool and add 1-2% of spawn (Stater: incubated for 24 hours in 9% skim milk powder). After incubation for 24 hours at 37-42 ° C, it is aged for 24-48 hours at 5 ° C.

After ripening, add 100mg of licorice sweetener (pretreatment) isolated to 100g of culture medium and adjust it to contain 40mg per 100cc of drink. , 000 I.U, vitamin E30I.U, vitamin C90mg) is added and homogenized to obtain 200 g of lactic acid bacteria licorice drink. The viable bacteria count at this time is 3.5 × 10 ⁸ / ml.

Example 2

In Example 1, the skim milk powder in the culture solution was filtered and seasoned liquid was added to prepare a beverage. The viable bacteria count at this time is 3.6-4.0 × 10 ⁸ / ml.

Example 3

A beverage is prepared by using 4% casein (Casein) instead of skim milk powder of Example 1. The viable cell count at this time is 3.0 * 10 <^8> / ml.

Example 4

In Example 3, casein was filtered and the seasoning solution was added to prepare a beverage. The viable bacteria count at this time is 3.0 × 10 ⁸ / ml.

Example 5

A beverage is prepared using 4% skim soybeans instead of skim milk powder of Example 1. The viable bacteria count at this time is 1.5 × 10 ⁸ / ml.

Example 6

In Example 5, the skim soybean in the culture solution was filtered and seasoned liquid was added to prepare a beverage. The live cell count of lactic acid bacteria at this time is 1.3 × 10 ⁸ / ml.

Example 7

After adding 5L of distilled water to 1kg of licorice, it is separated by cold acid treatment and filtration to separate Glycyrrhiain, and 6% of skim milk powder is added to licorice cold soak without enzyme decomposition, sterilized for 15 minutes at 121 ℃, and then cooled. (Incubated for 24 hours in 9% skim milk powder)) 1-2% of the mixture was added and cultured at 37-42 ° C. for 24 hours, and then aged 24-48 hours at 5 ° C.

After ripening, add 100mg of licorice sweetener (pretreatment) separated before 100g of culture and adjust to contain 40mg per 100cc of beverage. A10,000 I.U Vitamin E 30 I.U and Vitamin C 90 mg) are added and homogenized to obtain 200 g of lactic acid bacteria licorice beverage. The viable bacteria count at this time is 3.0 × 10 ⁸ / ml.

Example 8

In Example 7, the skim milk powder in the culture was filtered and seasoned liquid was added to prepare a beverage. The viable bacteria count at this time is 2.9 × 10 ⁸ / ml.

Example 9

In Example 7, a beverage was prepared by adding 4% casein and 2% glucose instead of 6% skim milk powder. The viable bacteria count at this time is 3.0 × 10 ⁸ / ml.

Example 10

In Example 9, casein was filtered and the seasoning solution was added to prepare a beverage. The viable bacteria count at this time is 2.9 × 10 ⁸ / ml.

Example 11

In Example 7, a beverage was prepared by adding 4% skim soybean and 2% glucose instead of 6% skim milk powder. The viable bacteria count at this time is 2.6 × 10 ⁸ / ml.

Example 12

In Example 11, skim soybeans in the culture medium were filtered and seasoned liquid was added to prepare a beverage. The viable bacteria count at this time is 2.6 × 10 ⁸ / ml.

Claims (3)

Lactic acid bacteria Lactobacillus vulgaris, Lactobacillus casei and Lactobacillus helveticus were cultured in licorice enzyme digestion solution containing protein, and then the content of licorice sweetener is adjusted and homogenized by adding seasoning liquid. Manufacturing method. Lactic acid bacteria Lactobacillus vulgaris, Lactobacillus casei and Lactobacillus helveticus are cultured in cold licorice extract containing protein and unsweetened components to control the content of licorice and homogenized by adding seasoning liquid. Manufacturing method. Protein components and the like are added to licorice enzyme digestion or cold liquor extract to cultivate Lactobacillus lactobacillus casei, Lactobacillus vulgaris and Lactobacillus helvetus, and then filter the protein components to add vitamins A, C and E. The manufacturing method of lactic acid bacteria licorice drink to say.

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