KR100884707B1 - Method for Production of Beverage Fermented by Lactic Acid Bacteria using the Fluid of a Tree and Beverage Fermented by Lactic Acid Bacteria thereof - Google Patents
Method for Production of Beverage Fermented by Lactic Acid Bacteria using the Fluid of a Tree and Beverage Fermented by Lactic Acid Bacteria thereof Download PDFInfo
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- KR100884707B1 KR100884707B1 KR1020070013102A KR20070013102A KR100884707B1 KR 100884707 B1 KR100884707 B1 KR 100884707B1 KR 1020070013102 A KR1020070013102 A KR 1020070013102A KR 20070013102 A KR20070013102 A KR 20070013102A KR 100884707 B1 KR100884707 B1 KR 100884707B1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 수액 채취목으로부터 수집된 나무 수액에 유산균을 접종하고, 발효시키는 것을 특징으로 하는 나무의 수액을 이용한 유산균 발효음료의 제조방법 및 상기 방법으로 제조된 유산균 발효음료에 관한 것으로, 본 발명에 의해 제조된 유산균 발효음료는 자작나무, 고로쇠나무, 물박달나무, 단풍나무 등의 수액을 이용하여 저장성과 기호성이 증진된 저농도 발효음료이다.The present invention relates to a method for producing a lactobacillus fermented beverage using a sap of a tree, characterized by inoculating and fermenting lactic acid bacteria into a sap collected from a sap harvesting tree, and to a fermented beverage of lactic acid bacteria prepared by the above method. Lactic acid bacteria fermented beverage prepared by the low concentration fermented beverages improved storage and palatability by using sap such as birch, cypress, birch, maple.
수액, 유산균, 발효음료 Sap, lactic acid bacteria, fermented beverage
Description
본 발명은 나무의 수액을 이용한 유산균 발효음료의 제조방법 및 그로부터 제조된 유산균 발효음료에 관한 것으로서, 더욱 상세하게는 자작나무, 고로쇠나무로부터 수집된 나무 수액에 유산균을 접종하고 발효시키는 것을 특징으로 하는 나무의 수액을 이용한 유산균 발효음료의 제조방법 및 그로부터 제조된 유산균 발효음료에 관한 것이다.The present invention relates to a method for producing a fermented beverage of lactic acid bacteria using sap of trees and to a fermented beverage of lactic acid bacteria prepared therefrom, and more particularly, to inoculate and ferment lactic acid bacteria to the sap collected from birch and gorus. It relates to a method for producing a lactic acid bacteria fermented beverage using sap of wood, and a fermented beverage of lactic acid bacteria prepared therefrom.
일반적으로 요구르트라 부르는 유산균 음료는 기원전부터 인간이 이용하여온 식품의 일종으로서 영양적인 가치뿐만 아니라 여러 가지 생리적인 효과가 있는 것으로 알려져 있다. 또한, 생성된 유산이 제품의 보존 기간을 늘려주며, 특유의 상쾌한 신맛을 주고, 유해미생물에 대한 생장 억제기능을 발휘하며, 유단백질의 소화 율을 높이고, 칼슘, 철, 인의 흡수를 촉진시키는 등 생유에 비하여 다양한 장점을 지고 있다.Lactic acid bacteria drink, commonly called yogurt, is a kind of food that has been used by humans since BC and is known to have various physiological effects as well as nutritional value. In addition, the resulting lactic acid increases the shelf life of the product, gives a unique refreshing sour taste, inhibits the growth of harmful microorganisms, increases the digestibility of milk proteins, and promotes absorption of calcium, iron and phosphorus. Compared to other advantages.
또한, 우리나라에서는 예로부터 유산균을 이용한 음료로서 상기와 같은 발효유 외에 동치미 및 나박김치 등 김치 유산균에 의해 발효된 김치의 국물을 떡 등의 음식을 먹을 때 음료로서 음용해 왔다. In addition, in Korea, as a beverage using lactic acid bacteria, broth of kimchi fermented by kimchi lactic acid bacteria such as Dongchimi and Nabak Kimchi in addition to the fermented milk as described above has been drunk as a beverage when eating foods such as rice cakes.
한편, 외국에서는 핀란드의 경우 자작나무 수액을 천연수를 대체할 새로운 음료로써 많은 사람이 음용하고 있으며, 우리나라의 경우 예로부터 주로 봄철에 고로쇠나무 수액을 채취하여 기능성 음용수로 사용하였으며, 자작나무 수액, 물박달나무 수액 및 단풍나무 수액도 그 대체품으로 음용되어 왔다. 자작나무 수액과 물박달나무 수액은 연구결과 항산화 활성과 면역활성 등에서 뛰어난 효능을 보이고 있고, 고로쇠 수액의 경우에도 뼈를 튼튼하게 하고 위장병 치유효과 등의 효능을 나타낸다고 보고되어 있다.On the other hand, in Finland, many people drink birch sap as a new drink to replace natural water in Finland.In the case of Korea, the old pine tree sap was collected in spring and used as functional drinking water. Birch sap and maple sap have also been consumed as substitutes. Birch sap and birch sap have been shown to have excellent effects on antioxidant activity and immune activity, and grouse sap has been reported to be effective in strengthening bone and healing of gastrointestinal diseases.
자작나무는 학명이 Betula platyphylla var. japonica 로서 자작나무과(Betulaceae)에 속하는 낙엽교목으로서 강원도 이북 높은 산에 많이 자라며 일본 훗카이도와 중국에서도 분포한다. 나무껍질은 회백색이고 여러 층의 얇은 껍질로 조성되었으며, 쉽게 벗겨지고 내피는 등황색이며 깊은 산 숲속에서 자생한다. 자작나무의 껍질은 백화피 또는 화피라는 생약명으로도 명명되며, 베툴린, 올레아놀산, 베툴로시드, 카로틴, 펜토산 등의 성분을 포함한다(약초의 성분과 이용, 일월 서각. 1994. 과학백과사전 출판사편, 중약 대사전,도서출판 정담, 중약대사전 편찬위원회,1997). 예로부터 자작나무는 열독창(熱毒瘡), 상한시행(傷寒時行), 황달(黃疸), 폐풍독(肺風毒), 통풍, 류머티즘, 피부약, 방부약, 종기치료, 타르의 제조원료 및 이뇨제로 쓰이고 있다.Birch is scientific name Betula platyphylla var. It is a deciduous tree belonging to Betulaceae as japonica and grows in high mountains north of Gangwon-do. It is also distributed in Hokkaido and China in Japan. The bark is grey-white, composed of several layers of thin bark, easily peeled off, and yellowish, and grows in deep mountain forests. The bark of the birch is also known as the medicinal herb called birches or botanicals, and contains ingredients such as betulin, oleanolic acid, betulosside, carotene, and pentosan. Publishing company edition, Chinese Ambassadorial Dictionary, Book Publishing Jungdam, Chinese Medicine Dictionary, 1997). Since ancient times, birch trees have been used for thermal poisoning, capping, jaundice, lung wind poisoning, gout, rheumatism, skin medicine, preservatives, boil treatment, tar It is used as a diuretic.
또한, 자작나무는 거제수와 함께 봄 곡우때 줄기에 상처를 내어 흘러나오는 수액을 받아 마시며 무병장수 한다고 믿어온 오랜 민간요법과 풍습이 오늘날에도 전래되고 있으며 실제로 자작나무 수액은 식욕촉진, 신경안정, 위장병 및 여성 산후증에 탁월한 효과가 있다고 하여 이 수액을 약수로 이용하여 왔다. 그뿐 만이 아니라 자작나무 수액은 성장과 활력에 필요한 많은 영양소를 함유하고 있고, 많은 종류의 아미노산, 미네랄, 과당, 포도당 등 인체의 필수요소가 함유되어 있어 건강에 많은 도움을 준다. 또한, 심장질환 억제, 신경통, 류마티스 관절염, 소화불량 등에 효능이 있는 것으로 알려져 많은 사람들이 찾고 있다. 그밖에 자작나무의 성분 중에는 체내에 축적된 비만성분을 태워 체중감소에 도움을 주고 자일리톨의 원료가 되는 크실란, 껍질에는 항 에이즈의 원료가 되는 베츄란, 잎에는 항히스타민 성분의 후라보노 배당제가 많이 존재하여 왔다.In addition, long-term folk remedies and customs that have been believed to be drinkable and long-lived with birch trees and drinking sap that flows from the stems of spring crops during the spring crops. This sap has been used as a distillate because it has an excellent effect on gastrointestinal diseases and postpartum women. Not only that, birch sap contains many nutrients necessary for growth and vitality, and it contains many kinds of amino acids, minerals, fructose and glucose, which are essential for the human body. In addition, many people are known to be effective in inhibiting heart disease, neuralgia, rheumatoid arthritis, dyspepsia. Among the components of birch, there are a lot of anti-histamine-derived flavono glycosides. Has come.
한편, 고로쇠나무(Acer mono)는 단풍나무과( Aceraceae)에 속하는 낙엽교목으로서 한국, 중국 및 일본 등의 동남아시아 지역에서 주로 재배되며, 우리나라에서는 전라도 지리산, 강원도 등의 심산에 자생하고 있고 이른 봄에 그 수액을 채취하여 위장병 등의 치료제와 민간에서 음용하고 있다. 고로쇠 수액은 예로부터 위장 병, 폐병, 신경통, 관절염 등에 효험이 있는 것으로 알려져 민간에서 약용 음료로 널리 음용하여 오고 있다. 또한, 고로쇠 수액은 연중 채취 가능한 것은 아니고 보통 2∼3월에 한시적으로 얻을 수 있는 수액으로서 1.8∼2.0%의 당도를 가지고 있으며, 사람의 골격을 형성하는 중요한 영양소인 칼슘(Ca)과 혈압을 조절하는 칼륨(K) 등 10 여종의 미네랄을 함유하고 있다. On the other hand, Acer ( Acer mono) is a deciduous tall tree belonging to the leaves Araliaceae (Aceraceae) Korea, China and is mainly grown in Southeast Asia such as Japan, in Korea, and grows in deep mountains, such as Jeolla Jiri, Korea, and collected the sap in early spring gastrointestinal disorders such as The medicine and drink in the private sector. Gororap sap has long been known to be effective in gastrointestinal diseases, lung diseases, neuralgia, arthritis, etc. and has been widely consumed as a medicinal drink in the private sector. In addition, the groin sap is not available all year round and is usually obtained for a limited time from February to March. It has a sugar content of 1.8 to 2.0% and regulates calcium (Ca) and blood pressure, important nutrients that form the human skeleton. Contains 10 kinds of minerals such as potassium (K).
그러나, 상기 수액 채취목의 수액은 저장성이 낮아 냉동시키지 않는 한 장기보관이 불가능하고, 수액 자체의 텁텁한 맛에 의하여 수액을 처음 복용하거나 비위가 약한 사람은 거부감을 느낄 수 있으므로, 그 유용성에도 불구하고 음용의 대중화는 진척되지 못하고 있는 실정이다. 또한, 이러한 수액 채취목의 수액은 채취과정부터 토양, 대기, 기타 오염원과의 접촉을 통하여 다양한 미생물에 오염되며, 수액 내에 존재하는 당 성분으로 인하여 급속하게 미생물 증식이 이루어지므로, 저장성을 제고할 수 있는 기술이 필요하다. However, the sap of the sap harvesting tree is low in shelf life, so long-term storage is impossible unless frozen, and the sap of the sap for the first time or the person with a weak stomach can feel a sense of rejection, despite its usefulness. Popularization of drinking is not progressing. In addition, the sap of the sap harvesting tree is contaminated with various microorganisms through contact with soil, air, and other pollutants from the harvesting process, and microbial growth is rapidly performed due to the sugar component present in the sap, thus improving storage performance. Skill is required.
이에, 본 발명자들은 상기 수액 채취목에서 얻어지는 수액을 더욱 유용하게 이용하는 방법을 개발하고자 노력하던 중, 수액에 유산균을 접종하여 유기산 발효를 유도함으로써, 저장성이 증대되고, 풍미 및 영양학적 측면에서 대단히 우수한 발효음료가 제조됨을 확인하고 본 발명을 완성하였다.Therefore, the inventors of the present invention, while trying to develop a more useful method of using the sap obtained from the sap harvesting tree, by inoculating lactic acid bacteria in the sap to induce organic acid fermentation, storage is increased, and flavor and nutritional aspects are very excellent It was confirmed that the fermented beverage is prepared and completed the present invention.
이에 본 발명의 목적은 수액 채취목의 수액을 원료로 하고, 여기에 다양한 유산균을 접종하여 발효함으로써, 저장성과 기호성이 증진된 발효음료의 제조방법을 제공하는데 있다.Accordingly, an object of the present invention is to provide a method for producing a fermented beverage having improved storage and palatability by inoculating fermentation with various lactic acid bacteria as a raw material of the sap from sap harvesting trees.
또한, 본 발명의 또 다른 목적은 상기 제조방법에 의하여 제조된 발효음료를을 제공하는데 있다.In addition, another object of the present invention to provide a fermented beverage prepared by the above production method.
상기 목적을 달성하기 위하여, 본 발명은 자작나무, 고로쇠나무로부터 수집된 나무 수액에 락토바실러스속(Lactobacillus), 루코노스톡속(Leuconostoc), 락토코쿠스속(Lactococcus), 페디오코쿠스속(Pediococcus) 및 스테렙토코쿠스속(Streptococcus) 균주로 이루어진 군 중에서 선택된 유산균을 접종하고 발효시키는 것을 특징으로 하는 나무의 수액을 이용한 유산균 발효음료의 제조방법을 제공한다.In order to achieve the above object, the present invention is a tree sap collected from the birch, locust tree, Lactobacillus ( Lactobacillus ), Leukonostoc ( Luconostoc ), Lactococcus , Pediococcus ( Pediococcus) The present invention provides a method for producing a fermented beverage of lactic acid bacteria using sap of a tree, characterized by inoculating and fermenting a lactic acid bacterium selected from the group consisting of Streptococcus strains.
또한, 본 발명은 상기 방법으로 제조된 유산균 발효음료를 제공한다.The present invention also provides a lactic acid bacteria fermented beverage prepared by the above method.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 유산균 발효 음료의 제조방법에 관한 것으로서, 수액 채취목으로 자작나무, 고로쇠나무를 사용하고, 이 나무 수액에 락토바실러스 속, 스트렙토코쿠스 속, 류코노스톡 속, 락토코쿠스 속 또는 페디오코쿠스 속에 속하는 유산균을 접종 후 발효시켜, 생성되는 유기산에 의하여 저장성과 기호성이 증진된 저농도 발효음료를 개발하여 제공하는 것이다.The present invention relates to a method for producing a lactic acid bacterium fermented beverage, which uses birch and cypress wood as sap harvesting trees, and the sap of the tree is Lactobacillus, Streptococcus, Leukonostock, Lactococcus or Pedi. After inoculation and fermentation of lactic acid bacteria belonging to the genus Okoccus, it is to develop and provide a low-concentration fermented beverage with improved storage and palatability by the organic acid produced.
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본 발명의 유산균 발효음료의 제조방법에 있어서, 재료로는 수액 채취목인 자작나무 또는 고로쇠나무를 사용한다. '수액 채취목'은 통상적으로 인간에게 음용되고 있거나 음용될 수 있는 수액이 많이 나오는 수목을 지칭하는 것으로 자작나무과(Betulaceae)에 속하는 자작나무, 거제수나무, 물박달나무, 박달나무, 시수레나무 등과 단풍나무과(Aceraceae)에 속하는 고로쇠나무, 당단풍나무, 단풍나무 등이 있다.In the method for producing a lactic acid bacterium fermented beverage of the present invention, as a material, birch or cypress wood which is a sap harvesting tree is used. "Sap collected Thursday, typically by drinking a human being or referring to coming out a lot that can be drinking the sap trees belonging to betulaceae (Betulaceae) Birch, Geoje tree, mulbakdal trees, birch, city water LES trees etc. Aceraceae , the alder, maple, etc., belong to the Aceraceae family.
한편, 상기 수액은 유산균 접종에 앞서, 살균 또는 제균을 통해 멸균시키는 전처리 과정을 거치는 것이 바람직하며, 살균의 예로는 오토클레이빙(autoclaving)이 바람직하고, 제균의 예로는 여과인 것이 바람직하다. 이 중 특히 비가열 멸균공정으로서 여과공정을 사용하면 수액에 고유하게 존재하는 미네랄 성분과 비타민성분을 변형시키지 않고 유지할 수 있어 그에 의한 생리활성을 최대한 유지시킬 수 있는 장점이 있다.Meanwhile, the sap is preferably subjected to a pretreatment process that is sterilized by sterilization or sterilization prior to inoculation of lactic acid bacteria. As an example of sterilization, autoclaving is preferable, and an example of sterilization is filtration. Among these, in particular, the use of a filtration process as a non-heat sterilization process has advantages in that it can be maintained without modifying the mineral components and vitamin components inherently present in the sap, thereby maximizing its physiological activity.
또한, 본 발명의 유산균 발효음료의 제조방법에 있어서, 유산균은 락토바실러스속(Lactobacillus), 루코노스톡속(Leuconostoc), 락토코쿠스속(Lactococcus), 페디오코쿠스속(Pediococcus) 및 스테렙토코쿠스속(Streptococcus) 균주로 이루어진 군 중에서 선택된 균주를 사용하는데, 바람직하게는 락토바실러스 에시도필러스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 루코노스톡 메센테로이데스(Leuconostoc mesenteroides), 루코노스톡 락티스(Leuconostoc lactis), 락토코쿠스 락티스(Lactococcus lactis), 페디오코쿠스 펜토사우세우스(Pediococcu pentosaceus), 페디오코쿠스 덱스트리니쿠스(Pediococcus dextrinicus) 및 스트렙토코쿠스 서모필러스(Streptococcus thermophilus)로 이루어진 군 중에서 선택된 균주인 것이 좋고, In addition, in the method for producing a lactic acid bacteria fermented beverage of the present invention, lactic acid bacteria are Lactobacillus ( Lactobacillus ), Luconostoc ( Luconostoc ), Lactococcus ( Lactococcus ), Pediococcus ( Pediococcus ) and stereptoco A strain selected from the group consisting of Streptococcus strains is used, and preferably, Lactobacillus acidophilus , Lactobacillus brevis , Leuconostoc mesenteroides , Leuconostoc mesenteroides Kono Stock lactis (Leuconostoc lactis), Lactobacillus nose Syracuse lactis (Lactococcus lactis), Peddie OKO Syracuse mouse pen Tosa lead (Pediococcu pentosaceus), Peddie OKO Syracuse index Trinidad Syracuse (Pediococcus dextrinicus) and Streptococcus stand a brush Russ (Streptococcus thermophilus ) is preferably selected from the group consisting of
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그 중 더욱 바람직하게는 락토바실러스 에시도필러스(Lactobacillus acidophilus) ATCC 3111, 락토바실러스 브레비스(Lactobacillus brevis) KCTC 3498, 루코노스톡 메센테로이데스(Leuconostoc mesenteroides) KCTC 3733, 루코노스톡 락티스(Leuconostoc lactis) KCTC 3528, 락토코쿠스 락티스(Lactococcus lactis) KCTC 3926, 페디오코쿠스 펜토사우세우스(Pediococcu pentosaceus) KCTC 3507, 페디오코쿠스 덱스트리니쿠스(Pediococcus dextrinicus) KCTC 3506 및 스트렙토코쿠스 서모필러스(Streptococcus thermophilus) KCTC 3658로 이루어진 군 중에서 선택된 균주인 것이 좋다.More preferably, Lactobacillus acidophilus ATCC 3111, Lactobacillus brevis ( Lactobacillus) brevis ) KCTC 3498, Leuconostoc mesenteroides KCTC 3733, Leuconostoc lactis ) KCTC 3528, Lactococcus lactis KCTC 3926, Pediococcu Petocouscu pentosaceus ) KCTC 3507, Pediococcus dextrinicus dextrinicus) KCTC 3506 and Streptococcus stand a brush Russ (Streptococcus thermophilus ) It is preferred to be a strain selected from the group consisting of KCTC 3658.
또한, 본 발명의 유산균 발효음료의 제조방법에 있어서, 바람직하게는 상기 나무 수액에 유산균의 생육을 촉진시키고 단맛을 내기 위해 당 또는 감미료를 첨가하는 것이 좋고, 그 예로는 자일리톨(xylitol)인 것이 좋으며, 더욱 바람직하게 자일리톨의 첨가량은 3 내지 5%(w/v)인 것이 좋다.In addition, in the production method of the lactic acid bacteria fermented beverage of the present invention, it is preferable to add sugar or sweetener to promote the growth of lactic acid bacteria and sweetness to the tree sap, for example, xylitol (xylitol) is preferable. More preferably, the addition amount of xylitol is 3 to 5% (w / v).
또한, 본 발명의 유산균 발효음료의 제조방법에 있어서, 상기 유산균에 의한 발효는 상기 수액의 pH가 4.8 이하로 감소될 때까지 이루어지는 것이 바람직하다. pH가 4.8 이하이면, 통상적으로 잡균들의 생육이 원활하지 못하다고 당업계에 알려져 있기 때문이다. In addition, in the production method of the lactic acid bacteria fermented beverage of the present invention, the fermentation by the lactic acid bacteria is preferably made until the pH of the sap is reduced to 4.8 or less. If the pH is 4.8 or less, it is usually known in the art that the growth of various bacteria is not smooth.
또한, 본 발명의 유산균 발효음료의 제조방법에 있어서, 발효시간은 유산균 접종 후 2일 내지 3일 동안 이루어지는 것이 더욱 바람직하다. 발효시간이 그 이상 지속되면 경제적으로도 바람직스럽지 못하기 때문이다. 따라서 필요에 따라 균의 생육이 원활하지 못하면 당 등을 비롯한 기타의 생육 촉진인자를 첨가해주는 것도 좋다.In addition, in the production method of the lactic acid bacteria fermented beverage of the present invention, the fermentation time is more preferably made for 2 days to 3 days after inoculation. If the fermentation time lasts longer than that is economically undesirable. Therefore, if the growth of bacteria is not smooth as necessary, it is also good to add other growth promoting factors such as sugar.
본 발명의 유산균 발효음료의 제조방법은 구체적으로 채취한 수액 원료를 전처리하는 과정, 상기 전처리된 수액에 유효한 미생물을 접종하는 과정, 상기 수액을 발효시키는 과정으로 이루어진다. 바람직한 예로서 더욱 구체적인 본 발명의 유산균 발효음료의 제조방법은, 수액의 이물질과 세균 등 미생물을 비열처리(필터)를 이용하여 제거하는 공정, 상기 처리한 수액에 유산균을 접종하는 공정과 수액 내 존재하는 당을 이용한 발효를 통하여 pH를 낮추어 제품의 유통기한을 늘리고 제품에 기호성을 부여하는 공정을 포함하여 이루어진 것을 특징으로 한다.The method for producing a lactic acid bacterium fermented beverage of the present invention includes a process of pretreatment of a specifically taken sap raw material, inoculation of effective microorganisms into the pretreated sap, and a process of fermenting the sap. Preferred examples of the method for producing a lactic acid bacteria fermented beverage of the present invention include a step of removing microorganisms such as foreign substances and bacteria from sap using a non-thermal treatment (filter), a step of inoculating lactic acid bacteria to the treated sap and the presence of sap in the sap. By lowering the pH through the fermentation to sugar to increase the shelf life of the product, it characterized in that it comprises a step of giving the product palatability.
본 발명에 이용된 자작나무, 고로쇠나무, 거제수나무, 물박달나무(Betula 속), 당단풍나무(Acer 속)와 같은 수액 채취목의 수액은 채취 후 잡균에 의한 오염이 너무 빠르게 일어나서 바로 부패하게 된다. 이에 이와 같은 문제점을 해결하기 위한 방법이 요구되는데 본 발명에서는 유산균 발효에 의해 생성된 유기산에 의해 pH가 떨어짐으로써 잡균의 오염을 막을 수 있고, 또 그 유기산에 의해 풍미성분이 증대되어 음용하기에 편한 발효음료가 개발되는 것이다.Sap fluid collected neck, such as birch, Acer mono, scavenger tree, mulbakdal tree (genus Betula), dangdanpung tree (Acer speed) used in the present invention is to immediately decay contamination by bacteria and then taken too quickly get up . Therefore, a method for solving such a problem is required. In the present invention, the pH of the organic acid produced by the lactic acid bacteria fermentation prevents contamination of various bacteria, and the flavor component is increased by the organic acid, which is convenient for drinking. Fermented beverages will be developed.
본 발명에서의 테스트 결과, 유산균은 48-72시간 정도에 포화농도로 자라며, 그에 의해 pH는 잡균의 오염이 발생되지 않는 pH 4.8 이하로 신속히 내려갔다. 즉, 유산균 접종 후 발효가 시작된 후 48-72시간이 경과하면, pH가 떨어져 잡균의 오염 방지가 신속히 이루어지는 것이다.As a result of the test in the present invention, the lactic acid bacteria grew to a saturation concentration in about 48-72 hours, whereby the pH was rapidly lowered to pH 4.8 or less at which contamination of various bacteria did not occur. That is, if 48-72 hours have elapsed after the start of fermentation after lactic acid bacteria inoculation, the pH is lowered to prevent contamination of various bacteria.
본 발명 유산균 발효음료의 제조방법의 주된 특징은 한정된 당 농도를 이용하여 균을 최적발효시킴으로써 pH를 4.8 이하로 떨어뜨리는데 있지만, 상기의 발효에 의해 생성된 유산균은 인체의 소화 능력을 돕고, 생성된 유기산은 발효음료의 풍미성을 증진시킨다.The main feature of the production method of the lactic acid bacteria fermented beverage of the present invention is to lower the pH to 4.8 or less by optimally fermenting the bacteria by using a limited sugar concentration, but the lactic acid bacteria produced by the fermentation help the human body's digestive ability and produce Organic acids enhance the flavor of fermented beverages.
삭제delete
한편, 본 발명은 상기 유산균 발효음료의 제조방법에 외에 상기의 방법으로 제조된 유산균 발효음료를 또한 제공한다.On the other hand, the present invention also provides a lactic acid bacteria fermented beverage prepared by the above method in addition to the production method of the lactic acid bacteria fermented beverage.
본 발명의 유산균 발효음료는 자작나무, 고로쇠나무, 거제수나무, 물박달나무(Betula 속), 당단풍나무(Acer 속) 등의 수액에 다양한 유산균을 접종하여 발효시키고, 이에 의하여 상당한 양의 유기산이 생성되고, 이로 인하여 pH가 내려가므로, 잡균의 오염이 방지된다. 통상적으로 pH가 4.8 이하로 내려가면 잡균의 오염 이 방지되는데 본 발명의 유산균 발효음료는 유기산의 생성으로 말미암아 pH가 4.8 이하로 내려간다. The lactic acid bacteria fermented beverage of the present invention is birch, old cypress, giant tree, birch ( Betula genus), sugar maple ( Acer A variety of lactic acid bacteria are inoculated and fermented into the sap of the genus) to thereby produce a considerable amount of organic acid, thereby lowering the pH, thereby preventing contamination of various bacteria. Typically, when the pH is lowered below 4.8, contamination of various bacteria is prevented, but the lactic acid bacteria fermented beverage of the present invention lowers the pH below 4.8 due to the generation of organic acid.
한편, 대조구들에 있어서는 빠르게 잡균이 성장하고 이로 인한 아세트산이나 포름산의 생성으로 pH가 일부 내려가나 이는 잡균에 의한 산패로서 풍미가 좋지 못하므로 유산균 발효음료로서 바람직스럽지 못하다.On the other hand, in the control, the growth of various bacteria and the pH decreases due to the production of acetic acid or formic acid, but this is not preferable as a fermented beverage of lactic acid bacteria because the flavor is not good as rancidity caused by various bacteria.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 다만, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
한편, 이하 실시예의 실험 결과를 정리하자면, On the other hand, to summarize the experimental results of the following examples,
본 발명자들은 락토바실러스속, 루코노스톡속, 락토코쿠스속, 피디오코쿠스속 및 스트렙토코쿠스속 균주를 종균배양하고, 이를 멤브레인 여과된 자작나무 수액 또는 고로쇠나무 수액에 바로 접종하거나, 자일리톨(xylitol)을 첨가한 후 접종하여 37℃에서 일정시간 동안 정치 배양하면서 원액을 단계적으로 십진 희석하여 MRS 평판배지에 도말 배양하여 균수를 측정하고, pH 및 유기산 함량을 측정하였는데, The present inventors seed cultured strains of the genus Lactobacillus, Luconostok, Lactococcus, P. coccus and Streptococcus, and inoculated directly into the membrane-filtered birch sap or the cypress sap, or xylitol ( xylitol) was added, and then inoculated, and the culture solution was incubated at 37 ° C. for a predetermined time, and the stock solution was incrementally diluted, and then smeared in MRS plate medium to measure the number of bacteria, and the pH and organic acid content were measured.
대조구는 균의 접종이 없었음에도, 각 수액에 잡균에 의한 오염이 매우 빠르게 진행되는 반면, 유산균이 접종된 경우는 유산균 수가 완만히 증가함을 확인하였다. In the control group, even though there was no inoculation of bacteria, the contamination by various bacteria in each sap proceeded very rapidly, whereas the inoculation of lactic acid bacteria was confirmed to increase slowly.
또한, 대조구에서는 잡균에 의한 아세트산, 포름산의 생성으로 pH가 일부 감소하지만, 균에 의한 산패로서 풍미가 좋지 못함을 확인할 수 있었고, 그에 반하여 유산균이 접종된 경우는 유기산의 생성으로 pH가 4.8 이하로 내려가 잡균의 오염이 방지됨을 확인할 수 있었다(표 1 내지 표 12).In addition, in the control group, the pH was partially reduced due to the production of acetic acid and formic acid by various bacteria, but the flavor was not good as the rancidity caused by the bacteria. On the contrary, when the lactic acid bacteria were inoculated, the pH was lower than 4.8 due to the generation of organic acid. It was confirmed that down the contamination of various germs (Table 1 to Table 12).
< < 실시예Example 1 > 이용한 자작나무 수액의 발효 1> Fermentation of used birch sap
< 1-1 > <1-1> 락토바실러스속Lactobacillus (( LactobacillusLactobacillus ) 균주를 이용한 발효Fermentation using Strain
충북 월악산 부근 지역의 농가에서 채취되어 냉동 보관된 자작나무 수액을 4℃에서 해빙시킨 뒤, 1 리터 멤브레인 필터키트(membrane filter kit; pore size 0.22 ㎛, Corning, NY, USA)를 이용하여 여과하였다. 여과된 수액의 유산균 발효를 위하여 Lactobacillus acidophilus ATCC 3111 및 Lactobacillus brevis KCTC 3498 균주를 이용하였다.The birch sap, frozen and stored at a farmhouse near Woraksan, Chungbuk, was thawed at 4 ° C and filtered using a 1 liter membrane filter kit (pore size 0.22 μm, Corning, NY, USA). Lactobacillus acidophilus ATCC 3111 and Lactobacillus brevis KCTC 3498 strains were used to ferment the lactic acid bacteria of the filtered sap.
구체적으로, 자작나무 수액의 주발효에 앞서서, 상기 균주를 MRS 배지에서 37℃에서 24시간 동안 배양하고, 이를 3회 계대배양하는 종균배양을 수행하였다. 상기 종균배양으로 얻어진 유산균 현탁액 0.1 ㎖을 300 ㎖의 여과된 자작나무 수액에 접종하여 37℃에서 정치 배양하면서 각각 0 h, 12 h, 24 h, 48 h, 72 h에서 균수, pH 및 유기산 함량을 측정하였다(표 1 내지 표 3).Specifically, prior to the main fermentation of birch sap, the strain was incubated for 24 hours at 37 ° C in MRS medium, and the seed culture was carried out three times passage. 0.1 ml of the lactobacillus suspension obtained by the spawn culture was inoculated in 300 ml of filtered birch sap, and cultured at 37 ° C. for 0, 12 h, 24 h, 48 h and 72 h, respectively. Measurements were made (Tables 1 to 3).
유산균 제품 중 생균수는 유산균 발효음료에 있어서 매우 중요하므로, 균수는 원액을 단계적으로 십진 희석하여 MRS 평판배지에 도말 배양하여 측정하였다. Since the viable cell count in the lactic acid bacteria product is very important in the fermented beverage of lactic acid bacteria, the bacterial count was measured by smearing the stock solution in MRS plate medium in incremental decimal dilutions.
pH는 pH meter(25℃ 보정)를 사용하여 측정하였으며, 유기산 함량은 시료 10 ㎖을 취하여 0.01 N NaOH 용액으로 적정한 후 측정하였다. 대조구(control)는 여과된 수액에 유산균을 접종하지 않고, 단지 수액 자체만을 37℃에서 정치 배양 후 Nutrient Agar 평판배지에 도말 배양하여 균수를 측정하였으며, 자일리톨(xylitol) 함유 수액은 각각 300 ㎖ 자작나무 수액에 자일리톨 9 g(3% 자일리톨)과 15 g(5% 자일리톨)을 용해한 후 여과하고 유산균을 접종하여 발효시켰다.pH was measured using a pH meter (25 ℃ calibration), the organic acid content was measured after titrating with 0.01 N NaOH solution taking 10 ml of the sample. The control (control) was not inoculated with lactic acid bacteria in the filtered sap, only the sap itself was cultured at 37 ℃ and then cultured on a plate of Nutrient Agar plate culture to measure the number of bacteria, the xylitol containing sap each 300 ㎖ birch After dissolving 9 g (3% xylitol) and 15 g (5% xylitol) xylitol in the sap, it was filtered and fermented by inoculation with lactic acid bacteria.
* TNTC (too numerous to count) without dilution* TNTC (too numerous to count) without dilution
< 1-2 > 루코노스톡속(<1-2> Luconostock LeuconostocLeuconostoc ) 및 락토코쿠스속() And Lactobacillus ( LactococcusLactococcus ) 균주를 이용한 발효Fermentation using Strain
본 발명자들은 균주로 Leuconostoc mesenteroides KCTC 3733, Leuconostoc lactis KCTC 3528, Lactococcus lactis KCTC 3926을 사용한 것만 다르고, 상기 실시예 1-1과 동일한 방법으로 자작나무 수액을 발효시켰다.The present inventors differed only by using Leuconostoc mesenteroides KCTC 3733 , Leuconostoc lactis KCTC 3528, Lactococcus lactis KCTC 3926 as strains, and fermented birch sap in the same manner as in Example 1-1.
하기 표 4 내지 표 6은 그 결과로 측정된 균수, pH 및 유기산 함량이다. 측정방법은 상기 실시예 1-1과 동일하다.Tables 4 to 6 below show the resulting bacterial counts, pH and organic acid content. The measuring method is the same as that of Example 1-1.
< 1-3 > 피디오코쿠스속(<1-3> Fidiococcus ( PediococcusPediococcus ) 및 스트렙토코쿠스속() And Streptococcus ( StreptococcusStreptococcus ) 균주를 이용한 발효Fermentation using Strain
본 발명자들은 균주로 Pediococcus pentosaceus KCTC 3507, Pediococcus dextrinicus KCTC 3506, Streptococcus thermophilus KCTC 3658을 사용한 것만 다르고, 상기 실시예 1-1과 동일한 방법으로 자작나무 수액을 발효시켰다.The present inventors differed only by using Pediococcus pentosaceus KCTC 3507, Pediococcus dextrinicus KCTC 3506, Streptococcus thermophilus KCTC 3658 as strains, and fermented birch sap in the same manner as in Example 1-1.
하기 표 7 내지 표 9는 그 결과로 측정된 균수, pH 및 유기산 함량이다. 측정방법은 상기 실시예 1-1과 동일하다.Tables 7-9 below show the resulting bacterial counts, pH and organic acid content. The measuring method is the same as that of Example 1-1.
상기 실시예 1-1 내지 실시예 1-3의 표 1, 표 4 및 표 7의 결과를 보면, 균수에 있어서 대조구는 멸균된 상태에서 균의 접종이 없었음에도, 채취 후 잡균에 의한 오염이 매우 빠르게 진행되었다. 그러나, 나머지 유산균이 접종된 경우는 유산균의 발효 과정에 의하여 유산균 수가 완만히 증가함을 확인할 수 있었다. 또한, 표 2, 표 5 및 표 8의 결과를 보면, 대조구에 있어서도 pH가 일부 감소하기는 하지만 이것은 잡균에 의한 적은 양의 아세트산, 포름산의 생성 때문이다. 한편, 나머지 실험군에서는 유기산의 생성으로 말미암아 pH가 4.8 이하로 내려가 잡균의 오염이 방지됨을 확인하였다. 이와 같은 현상는 표 3, 표 6 및 표 9에서 대조구에서는 거의 유기산이 생성되지 않음에 비하여 실험군에서는 상당량의 유기산이 생성됨을 확인함으로써 그와 같이 해석될 수 있었다.In the results of Tables 1, 4 and 7 of Examples 1-1 to 1-3, even though the control was not inoculated with bacteria in the sterilized state, contamination by various bacteria after collection was very high. It was fast. However, when the remaining lactic acid bacteria were inoculated, the number of lactic acid bacteria was gradually increased by the fermentation process of lactic acid bacteria. In addition, the results of Table 2, Table 5 and Table 8 show that although the pH is partially reduced even in the control, this is due to the production of small amounts of acetic acid and formic acid by various bacteria. On the other hand, the rest of the experimental group was confirmed that the pH is lowered to 4.8 or less due to the generation of organic acids to prevent contamination of various bacteria. This phenomenon could be interpreted as described in Table 3, Table 6 and Table 9 by confirming that a significant amount of organic acid is produced in the experimental group, compared to almost no organic acid produced in the control.
< 실시예 2 > 락토바실러스속(<Example 2> Lactobacillus genus ( LactobacillusLactobacillus ) 균주를 이용한 고로쇠나무 수액의 발효Fermentation of Cypress Sap Using Strain
본 발명자들은 지리산, 설악산 등의 심산유곡에 자생하는 고로쇠나무에 약간의 상처를 입힌 다음 청결용기를 부착하여 자연적으로 흘러나오는 수액을 수집한 후 300메쉬 여과포로 여과하여 100% 연한 황색 액체의 고로쇠 수액을 얻었다. 이렇게 얻어진 수액의 비중은 1.11에서 1.13의 범위였다. 그 후 수액을 신속히 냉동하였다. The present inventors injured a small wound on Goryok tree native to Shimsan Valley, such as Jirisan, Seoraksan, and then attached a cleaning container to collect naturally flowing sap, and filtered it with 300 mesh filter cloth to obtain 100% light yellow liquid gorgo sap. Got. The specific gravity of the sap thus obtained ranged from 1.11 to 1.13. The sap was then frozen quickly.
상기와 같이 얻어진 고로쇠나무 수액을 4℃에서 해빙시킨 후, 1 리터 멤브레인 필터키트(membrane filter kit; pore size 0.22 ㎛, Corning, NY, USA)를 이용하여 여과하였다. 여과된 수액의 유산균 발효를 위하여, Lactobacillus acidophilus ATCC 3111 및 Lactobacillus brevis KCTC 3498 균주를 이용하였다.After the thaw sap obtained as described above was thawed at 4 ° C., it was filtered using a 1 liter membrane filter kit (membrane filter kit; pore size 0.22 μm, Corning, NY, USA). For Lactobacillus Fermentation of Filtered Sap, Lactobacillus acidophilus ATCC 3111 and Lactobacillus brevis KCTC 3498 strain was used.
구체적으로, 고로쇠나무 수액의 주발효에 앞서서, 상기 균주를 MRS 배지에서 37℃에서 24시간 동안 배양하고, 이를 3회 계대배양하는 종균배양을 수행하였다. 상기 종균배양으로 얻어진 유산균 현탁액 0.1 ㎖을 300 ㎖의 여과된 자작나무 수액에 접종하여 37℃에서 정치 배양하면서 각각 0 h, 12 h, 24 h, 48 h, 72 h에서 균수, pH 및 유기산 함량을 측정하였다(표 10 내지 표 12).Specifically, prior to the main fermentation of Sapberry sap, the strain was incubated for 24 hours at 37 ℃ in MRS medium, it was carried out seedlings cultured three times. 0.1 ml of the lactobacillus suspension obtained by the spawn culture was inoculated in 300 ml of filtered birch sap, and cultured at 37 ° C. for 0, 12 h, 24 h, 48 h and 72 h, respectively. Measurements were made (Tables 10 to 12).
유산균 제품중 생균수는 유산균 발효음료에 있어서 매우 중요하므로, 균수는 원액을 단계적으로 십진 희석하여 MRS 평판배지에 도말 배양하여 측정하였다. Since the viable cell count in the lactic acid bacteria product is very important in the lactic acid bacteria fermented beverage, the bacterial count was measured by sequential dilution of the stock solution by smear culture on MRS plate medium.
pH는 pH meter(25℃ 보정)를 사용하여 측정하였으며, 유기산 함량은 시료 10 ㎖을 취하여 0.01 N NaOH 용액으로 적정한 후 측정하였다. 대조구(control)는 여과된 수액에 유산균을 접종하지 않고, 단지 수액 자체만을 37℃에서 정치 배양 후 Nutrient Agar 평판배지에 도말 배양하여 균수를 측정하였으며, 자일리톨(xylitol) 함유 수액은 각각 300 ㎖ 자작나무 수액에 자일리톨 9 g(3% 자일리톨)과 15 g(5% 자일리톨)을 용해한 후 여과하고 유산균을 접종하여 발효시켰다.pH was measured using a pH meter (25 ℃ calibration), the organic acid content was measured after titrating with 0.01 N NaOH solution taking 10 ml of the sample. The control (control) was not inoculated with lactic acid bacteria in the filtered sap, only the sap itself was cultured at 37 ℃ and cultured on a plate of Nutrient Agar plate medium and the number of bacteria was measured, xylitol (xylitol) sap each 300 ㎖ birch After dissolving 9 g (3% xylitol) and 15 g (5% xylitol) xylitol in the sap, it was filtered and fermented by inoculation with lactic acid bacteria.
* TNTC (too numerous to count) without dilution* TNTC (too numerous to count) without dilution
상기 실시예 2의 표 10 내지 표 12의 결과는 자작나무 수액에서의 결과와 매우 유사하였다.The results in Tables 10-12 of Example 2 were very similar to those in birch sap.
상기에서 살펴본 바와 같이, 본 발명의 유산균 발효음료는 수액 채취목의 수액의 효능을 그대로 유지하면서 저장성과 기호성을 증진시킨 효과가 있다.As described above, the lactic acid bacteria fermented beverage of the present invention has the effect of improving storage and palatability while maintaining the efficacy of the sap of sap harvesting tree.
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| JPS61181337A (en) | 1985-02-06 | 1986-08-14 | Katsuhiko Miyaji | Production of green lactic acid food |
| KR950000057A (en) * | 1993-06-02 | 1995-01-03 | 김태호 | Manufacturing method of sap fermented food |
| KR20010096232A (en) * | 2000-04-18 | 2001-11-07 | 이학우 | Beverage of gorosae sap |
| KR20020076818A (en) * | 2001-03-30 | 2002-10-11 | 김범준 | Method for manufacturing lacquer-containing food, and food produced from the same |
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| JPS61181337A (en) | 1985-02-06 | 1986-08-14 | Katsuhiko Miyaji | Production of green lactic acid food |
| KR950000057A (en) * | 1993-06-02 | 1995-01-03 | 김태호 | Manufacturing method of sap fermented food |
| KR20010096232A (en) * | 2000-04-18 | 2001-11-07 | 이학우 | Beverage of gorosae sap |
| KR20020076818A (en) * | 2001-03-30 | 2002-10-11 | 김범준 | Method for manufacturing lacquer-containing food, and food produced from the same |
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