KR101828863B1

KR101828863B1 - Aronia juice diminished bitter taste and manufacturing method thereof and lactic acid fermentation manufacturing method using thereof

Info

Publication number: KR101828863B1
Application number: KR1020150170931A
Authority: KR
Inventors: 이동진; 이기앙; 김문기; 이정주; 김수환
Original assignee: 진도군
Priority date: 2015-12-02
Filing date: 2015-12-02
Publication date: 2018-02-14
Also published as: KR20170064900A

Abstract

Disclosed is a method for producing an Arrangia juice having reduced flavor. The method of manufacturing a juice with reduced tastes according to the present invention comprises the steps of: a) freezing pretreatment in which Aronia fruit is selectively washed, water is removed, and the juice is frozen at -20 ° C for 48 hours; b) a hot water defrosting step in which frozen aronia is thawed by putting it in hot water heated at 30 ° C to 100 ° C, preferably 80 ° C to 100 ° C; And c) a juice extracting step of extracting the frozen arnoia through the hot water defrosting step with a hydraulic juice extractor to obtain a juice extract. According to the present invention, it is possible to reduce the bitter taste and bitter smell of Aronia without any other additives by freezing the Aronia and extracting the juice after thawing in hot water to obtain a juice solution. Lactic acid fermented beverage can be produced by using the Aronia juice solution with reduced flavor.

Description

FIELD OF THE INVENTION The present invention relates to a method of producing lactic acid fermented beverages using lactic acid fermented beverages,

The present invention relates to a juice of Aronia juice having a reduced taste, a process for producing the juice of Aronia juice, a method of producing lactic acid fermented beverage using the same, and more particularly, And a fermented lactic acid fermented beverage using the juice of Aronia juice. The present invention also relates to a fermented lactic acid fermented beverage using the same.

Aronia is a deciduous shrub belonging to the Rosaceae, which originated in the northeastern region of North America and spread to Europe in the early 20th century through Austria and Poland. Aronia is stronger in pharmacological properties because it grows well in harsh environments that are exposed to the cold of 40 degrees Celsius and intense ultraviolet rays. It was introduced by the Polish Forestry Research Institute in 1978 and began commercial planting with seedling research and numerous clinical trials. Today, Poland produces and supplies more than 90% of the world's Aronia production.

It was first introduced in Korea in 2007 and now it has been cultivated in small scale in Okcheon and Kangwon Wonju in Chungbuk. Currently, it is spreading to Uryeong and Danyang, .

The color of Aronia fruit is black purplish red, and the color of the pulp is somewhat weaker than that of the skin but it is strong red purple color and contains 84.36% moisture, 14.37% carbohydrate, 0.14% lipid, 0.7% protein and 0.44% ash, vitamins, polyphenol compounds, Flavonoids, and anthocyanins. These substances are used for the prevention of various chronic diseases such as tumor suppressive activity, blood glucose and lipid inhibitory effect, cardiovascular disease inhibitory effect, gastric protective effect, , Absorption effect of active oxygen radicals, antioxidative effect, antibacterial and anticancer activity, and the like. It also contains good organic acids and many other compounds.

Especially, anthocyanin of Aronia is about five times higher than blueberry and has high antioxidative activity. If excess oxygen is inevitably produced in the metabolic process of oxygen, it disturbs protein, fat, enzyme, and DNA metabolism It has been reported that it destroys the homeostasis in the body and suppresses active oxygen promoting disease and aging.

Because of this functionality, it has been recorded as a functional food in Russia since 1940, but due to the bitter and bitter smell of unprocessed berry, unprocessed Aromania products are not popular and are mainly used for other juices or syrups, jellies, tea, &Lt; / RTI >

In Korea, researches on drying method, physiological activity of extracts, juice solution, pigment stability and antioxidant activity, and processing studies of aronia-added makgeolli, muffin, and blueberry pomace have been reported.

Ahnonia which is sold domestically sells raw materials, processed juices such as juice, powder, and jam, but its kind is limited. Due to the astringent taste and bitter smell of Aronia, it has a low preference in spite of various functional materials . As such, Aronia contains a lot of excellent functional materials, but its utilization is low due to the limitation of harvesting time, unique pungent taste and bitter smell, and research is needed to supplement it.

Korean Patent No. 10-1542303 (Publication Date: 2015.08.06) discloses a method for producing astringent jam having a reduced flavor as a prior art for removing such astringent taste. This preparation method comprises the steps of: 30-50 wt% of Aronia, 40-60 wt% of sugar, 0.5-0.9 wt% of cyclodextrin, 0.1-3.0 wt% of citric acid, 0.05-3.0 wt% of vitamin C and 0.1-4.0 wt% To prepare a mixture, and the mixture is heated at 80 to 100 DEG C for 20 to 40 minutes to produce a jam.

However, such a preparation method was difficult to say that the addition of sugar, cyclodextrin, citric acid, vitamins, and pectin fruit mixture to reduce the astringent taste of asthma, .

On the other hand, lactic acid bacteria are one of important bacteria that have been used commercially for a long time. They are not only natural fermented foods such as yogurt, cheese, butter, Korean kimchi, The role of lactobacillus in the production of lactic acid is to increase the shelf life of food and to improve the health such as the effect of the action of sugar, the inhibition of pathogenic bacteria, the promotion of digestion and absorption, the improvement of diarrhea and cholesterol, .

Studies on lactic acid fermented beverages in Korea have been carried out on a variety of materials including functional and physiological activity studies, lotus root, bellflower, potato, millennium, oyster mushroom, rice and plum.

Korean Patent No. 10-1542303 (Published on Aug. 2015)

It is an object of the present invention to provide a means for producing a juice solution which can be easily ingested by reducing the bitter taste and bitter odor of Aronia without any other additives.

It is another object of the present invention to provide a means for producing a lactic acid fermented beverage by using a juice of Aronia juice having a reduced taste.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to at least partially solve the problems in the conventional arts. It can be understood.

This object is achieved according to the present invention by a method comprising the steps of: a) freezing pretreatment in which Aronia fruit is selectively washed, water is removed, and frozen at -20 캜 for 48 hours; b) a hot water defrosting step in which the frozen aronia is thawed by being introduced into hot water heated at 30 ° C to 100 ° C; And c) a juice extracting step of extracting the thawed corn starch through the hot water thawing step with a hydraulic juice extractor to obtain a juice extract.

The juicing step may further include filtering the juice with a sieve of 200 mesh.

The above object is achieved according to the present invention by a reduced-taste reduced-flavored Aronia juice which is produced by a process for producing an Aronia juice having a reduced taste.

According to the present invention, the above objects can be accomplished by a method for preparing a fermented juice comprising the steps of: a sugar content and a hydrogen ion concentration index correction step of correcting a sugar content and a hydrogen ion concentration index (pH) Sterilizing the juice obtained in the step of correcting the sugar content and the hydrogen ion concentration index by pasteurizing the juice at 60 - 65 캜 for 30 minutes and then cooling the juice to 30 캜; And lactic acid bacteria inoculation and culturing step of inoculating 2% by weight of lactic acid bacteria into 98% by weight of the juice solution sterilized in the sterilization step and incubating at 30 DEG C for 2 days, and culturing the lactic acid bacteria in a lactic acid solution This is achieved by a fermented beverage manufacturing method.

Measuring the acidity and sugar content of the juice solution after lactic acid bacteria inoculation and the completion of the culturing step, and correcting the juice solution to have a saccharide acid ratio of 12-15; And saccharifying the lactic acid bacteria-corrected juice at 60 - 65 캜 for 30 minutes, and then stopping the growth of the lactic acid bacteria to obtain a lactic acid fermented beverage.

The lactic acid bacteria may be selected from the group consisting of L. plantarum and L. lactis mixed lactic acid bacteria or L. plantarum consisting of L. plantarum and L. brevis and Lactobacillus lactis And the like.

According to the present invention, it is possible to reduce the bitter taste and bitter smell of Aronia without any other additives by freezing the Aronia and extracting the juice after thawing in hot water to obtain a juice solution. Can provide an effect.

In addition, the fermented beverage of Aronia lactic acid can be prepared by freezing the juice of Aronia with reduced flavor and then thawing it with hot water and inoculating and culturing the fermented beverage using the fermented Aronia juice .

FIG. 1 is a schematic flow chart for explaining a method for producing a sweet orange juice according to the present invention.
FIG. 2 is a schematic flow chart for explaining a method of producing a fermented beverage of Aronia lactic acid by using a fermented Aronia juice according to the present invention.
FIG. 3 is a graph showing the change in sugar content of a lactic acid fermented beverage produced by the manufacturing method according to FIG. 2.
FIG. 4 is a graph showing changes in acidity of a lactic acid fermented beverage produced by the manufacturing method according to FIG. 2. FIG.
FIG. 5 is a graph showing changes in hydrogen ion concentration of the fermented lactic acid beverage prepared by the manufacturing method according to FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, the well-known functions or constructions are not described in order to simplify the gist of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart for explaining a method for producing a sweet orange juice according to the present invention.

The method for producing the juice of Aronia with reduced flavor based on FIG. 1 will be described.

a) Freezing pretreatment step (S1)

Only Aronia fruit, except for Aronia leaves and stems, is selected and washed three times to support the sieve and remove water for 10 minutes. The dehydrated Aronia fruit is then frozen at -20 < 0 > C for 48 hours.

At this time, when water remains on the surface of the Aronia fruit, it is preferable to further remove the water. This is because the water on the surface of the Aronia fruit affects the concentration of the juice, so it should be removed in advance.

b) Hot water defrosting step (S2)

In the above-described freeze pretreatment step, the frozen aronia is put into hot water heated at 30 ° C to 100 ° C to perform thawing.

That is, 2L of water is heated to make hot water, and when the hot water reaches 30 ° C to 100 ° C, heating is stopped, and then 1kg of frozen Aronia is put into hot water for defrosting. At this time, the defrosting time is the time when the skin is visually observed and softened to 180 o C for the hot water at 30 ° C. and 90 seconds for the hot water at 50 ° C. Deg.] C for 45 seconds in hot water at 80 [deg.] C and for 20 seconds in hot water at 100 [deg.] C.

The temperature of the hot water may be 30 ° C to 100 ° C, but it is preferably 80 ° C to 100 ° C so that the extraction yield of the juice is high.

Such a hot water defrosting step is to reduce frozen taste by defrosting the frozen Aronia with hot water. In order to leach out the water soluble tannin from Aronia, it is necessary to thaw at 80 ℃ - 100 ℃ for 20-45 seconds to maximize the leaching rate of tannin, .

c) Strawberry stage (S3)

After the above-described thawing step of the thawing step is performed on the sieve, the juice is squeezed for about 15 minutes with a hydraulic juice extractor to obtain juice.

d) Filtration step (S4)

The juice obtained by the above-described juicing step is filtered through a 200-mesh sieve to remove impurities and lumps.

After removing the water from the Aronia seeds, the seeds are frozen. The frozen Aronia is added to hot water heated at 80 ° C to 100 ° C to dissolve the hot water. Then, the water is removed and the juice is poured into the hydraulic juicer. A reduced juice solution can be obtained.

[Experimental Example]

1. Preparation of Juice

. Experimental material

Aronia purchased 40 kg of the harvested fruit in August 2015 at Jindo Samcheoncho Farm in Jindo County, Jeonnam Province.

. reagent

The reagents used in this experiment were either grade 1 or grade 1 reagents.

. Experimental Method

a) Freezing pretreatment step

Aronia was washed three times with the exception of leaves and stems, and the water was removed for 10 minutes, and then frozen at -20 ° C for 48 hours.

b) thawing with temperature

1 kg of frozen Aronia was thawed at room temperature and 1 kg of each frozen Aronia was added to warm water of 30 ° C., hot water of 50 ° C., hot water of 80 ° C., hot water of 100 ° C. obtained by heating 2 L of water, Respectively. The defrosting time was observed with naked eyes and the defrosting time was determined to be completely defrosted.

c) juice and filtration method

After thawing, the water was removed and the juice was squeezed for 15 minutes per sample with a hydraulic juicer. The juice was filtered using a 200-mesh sieve

1) Analysis of components of juice

. Measure the sugar content, acidity and pH of the juice

The sugar content was measured using a sugar content meter. That is, 0.5 mL of juice sample was taken and measured using a sugar meter. The acidity was measured by centrifuging the sample, taking 10 mL of the supernatant, titrating with 1% phenolphthalein, titrating with 0.1 N NaOH solution, and multiplying 0.0064 by citric acid. The pH value of the juice solution was measured using a pH meter. That is, 20 mL of sample was taken and measured using a pH meter.

. Measurement of color of juice

In order to compare the color of juice according to thawing conditions, we analyzed as follows. That is, 50 ml of the sample was centrifuged, and the supernatant was filtered. Hunter values L (lightness), a (redness) and b (yellowness) values were measured using a color meter.

. Sensory evaluation of juice

The sensory evaluation was performed on 10 panelists. The scoring criteria are very good; 5 points, good; 4 points, usually; 3 points, bad; 2 points, very bad; 1 point. The number of samples was changed every 2 hours and repeated 3 times on the same panel. The average score and standard deviation were obtained except for the highest score and the lowest score at each iteration.

2. Results

A) Thawing time and juice yield according to thawing temperature

The thawing time and juice yield according to thawing temperature are shown in Table 1. The defrosting time according to the defrosting temperature of the frozen Aronia was 1800 sec at the room B, 30 ° C for 180 sec for the C sample, 50 ° C for 90 sec for the D sample, 80 ° C for 45 sec and F sample 100 As the temperature of hot water increased, the thawing time was shortened and the juice yield was increased. The correlation between thawing temperature and thawing time was inversely proportional and the softening of tissue due to rapid thawing was confirmed.

The juice yield was 64% for control A, 66% for B and C, 67% for D, and 70% for E and F samples. As the thawing temperature increased, frozen aronia tissue was rapidly thawed The yield of juice was also increased due to the softening of tissue.

Thawing time and juice yield according to thawing temperature Thawing temperature (℃) Thawing time (seconds) Juice yield (%) A Sample ¹ ⁾ - - 64 Sample B Room temperature 1800 66 C Sample 30 180 66 D Sample 50 90 68 E Sample well 80 45 70 F Samples 100 20 70

50 캜 Hot water defrosting, E Sample preparation: 80 캜 Hot water defrosting, F Sample preparation: 100 캜 (1 캜) Sample A: raw and juice Solution B: Samples at room temperature thawing C: Thawing hot water.

B) Analysis of components of juice

. The sugar content, acidity, pH and saccharic acid ratio

The sugar content, pH and acidity of the juice of Aronia with different thawing conditions are shown in Table 2. The sugar content of the juice was 10 ° brix in the control juice and juice and all the samples showed no sugar loss due to water. In the acidity, the acidity of the A sample was 1.22%, but the B, S, D, E, and F samples with different thawing temperatures were 0.77%, 0.77%, 0.77%, 0.71% 0.64%, which is lower than that of the control sample A. In the case of pH, it was confirmed that it was higher than control A, which was the control sample A, 3.40, B 3.65, C 3.66, D 3.66, E 3.68 and F 3.69, Showed an anthocyanin pigment stability of pH 5 or lower.

When the ratio of sugar content to acidity was checked, it was found that the ratio of the sour taste to the control sample A was 8.21, but the samples B to D were found to be suitable for drinking as indicated by 12.99, E sample 14.18 and F sample 15.59 And a saccharide ratio of between 10 and 15.

Results of sugar content, acidity and pH measurement of juice Brix (° Brix) Acidity (%) pH Tannic acid ratio A Sample ¹ ⁾ 10 1.22 3.40 8.21 Sample B 10 0.77 3.65 12.99 C Sample 10 0.77 3.66 12.99 D Sample 10 0.77 3.66 12.99 E Sample well 10 0.71 3.68 14.18 F Samples 10 0.64 3.69 15.59

¹⁾ Sample A: raw and juice B: Sample tube: room temperature thawing C: Sample tube: 30 ° C Hot water defrosting, D Sample tube: 50 ° C Hot water defrosting, E Sample tube: 80 ° C Hot water defrosting, F Sample tube: Thawing hot water.

. Color of juice

The color of the juice is shown in Table 3. The L value (0-100) indicating the lightness was higher than that of the sample A in 13.68, 13.81, 7.92, 7.13, 6.36, and 6.18 of the control samples A, As the value increases, the value approaches zero, indicating that the brightness is dark. The values of a (-80 ~ 100) indicating redness were 48.71 for A, 43.34 for B, 42.98 for C, 42.21 for D, 38.87 for E and 38.78 for F, , But it tended to become more reddish purple as the thawing temperature increased than that of control A sample. The b value (-70 ~ 70) indicating the degree of yellowness was shifted from yellow to blue with 29.49 as the control sample A, 28.90 as the B sample, 24.68 as the C sample, 19.41 as the D sample, 16.58 as the E sample and 16.48 as the F sample . As a result of the chromaticity measurement, the pH was increased as the thawing temperature was increased, and it tended to be reddish purple rather than red color of Aronia flesh.

Chromatographic results of juice L value a value b value A Sample ¹ ⁾ 13.68 48.71 29.49 Sample B 13.81 43.34 28.9 C Sample 7.92 42.98 24.68 D Sample 7.13 40.21 19.41 E Sample well 6.36 38.87 16.58 F Samples 6.18 38.78 16.48

. Sensory evaluation of juice

The results of the sensory evaluation of the juice are shown in Table 4. In the sensory evaluation of the juice according to thawing temperature, the color increased with increasing thawing temperature, and the C, D, E and F samples were higher than the control sample A. It was changed from red to reddish purple by pH increase, and it became highly purple because it was close to violet which is recognized as an indigo purple color and anthocyanin pigment of Aronia peel. In the case of the incense, the preference of the A and the juice A in the control group was lowered by the smell of odor of the Aronia side. The tendency of the smell of the smell of the foot decreased with the defrosting temperature. E samples and F samples showed almost no smell of foot, indicating higher preference than B ~ D samples. In the case of sweet and sour taste, all the samples showed the same sugar content in sweetness, but in sensory evaluation, the degree of preference increased with thawing temperature. In the case of sample A, the sweetness was hardly felt due to the strong acidity and it was considered that the preference was low. As a result, it was judged that the preference degree was increased due to the decreased acidity as the thawing temperature was increased. In the case of A, which was the control and the juice of the fresh juice, the lowest preference was shown due to the intense taste of the original owing to the strong oyster taste. As the thawing temperature increased, And showed high preference. In terms of overall preference, E and S samples showed the highest preference, and it was sensually preferable to thaw at temperatures between 80 and 100 ℃ during the Aronia juice.

Sensory evaluation of juice according to thawing temperature
Color
incense
flavor Comprehensive preference map
sweetness Sour taste A bitter taste A Sample ¹ ⁾ 3.70 + - 0.52 2.40 0.70 2.20 ± 0.63 1.80 0.63 1.90 + - 0.74 2.40 0.70 Sample B 3.60 + - 0.52 2.90 + - 0.57 2.40 + - 0.42 2.80 + - 0.42 2.50 ± 0.53 2.90 + - 0.57 C Sample 3.90 + - 0.32 3.50 ± 0.53 2.40 + - 0.42 3.30 0.48 2.80 ± 0.79 3.50 ± 0.53 D Sample 3.90 + - 0.32 3.70 ± 0.48 2.50 + - 0.42 3.40 + - 0.52 2.90 ± 0.68 3.70 ± 0.48 E Sample well 4.50 + - 0.71 3.80 ± 0.67 2.50 + - 0.67 4.10 ± 0.74 3.50 + - 0.72 4.00 0.67 F Samples 4.60 0.70 3.80 ± 0.63 2.60 0.70 4.20 0.63 3.60 ± 0.70 4.20 0.63

2. Summary

As the thawing temperature increased, the thawing time was decreased and the tissue softening of the Aronia flesh was confirmed by rapid thawing. As a result, the juice yield was increased from 64% to 70% in the sample A, which is a raw and juice control. The sugar content of juice was 10 ° Brix in all samples. The acidity was 1.22% in sample A, 0.77% in sample B, 0.77% in sample C, 0.77% in sample A, 0.71% and E sample 0.64%, respectively. As the thawing temperature increased, the acidity decreased. The pH increased from 3.40 to 3.69 as the thawing temperature increased. The ratio of sugar content and acidity of the juice solution according to the thawing temperature was 8.21, which was the fresh and juiced control sample, showing a strong acidity ratio, while the other samples B to F showed a sugar ratio of 10 to 15 . The L value (lightness) of the juice solution according to thawing temperature tended to decrease from 13.68 to 6.18 in sample A, which was green and juice control, and dark color appeared as the thawing temperature increased. The value (redness) showed the same tendency as the L value. As a result, the red and purple colors were observed as the defrosting temperature increased from 48.71 to 38.78 in the fresh and juiced control samples A and F, respectively. b value (yellowness) showed the same tendency as a value. As the thawing temperature increased, it showed a value close to that of red. As a result of sensory evaluation of the juice according to thawing temperature, C, D, E and F samples showed higher preference than those of A and A, which are juice and juice control. The preference degree increased. In the case of taste, sweetness did not show any significant difference, but sour taste increased with increasing defrosting temperature, and pungent taste also showed the same tendency. As the thawing temperature increased, the preference of E and S samples showed the highest preference as the thawing temperature increased. As a result, Aronia juice was rapidly thawed at 80 ℃ ~ 100 ℃ after freezing, Which was the method of producing the juice of Aronia.

Hereinafter, a method for producing a lactic acid fermented beverage using the juice of Aronia juice with reduced flavor obtained by the above-described process will be described.

The following description will be made with reference to Fig. 2 in the accompanying drawings.

A method for preparing a lactic acid fermented beverage using an Arrangia juice having reduced flavor, comprising the steps of: adjusting sugar content and hydrogen ion concentration index (S21) for correcting sugar content and hydrogen ion concentration index (pH) A sterilization step (S22) of defrosting the juice obtained in the step of correcting the sugar content and the hydrogen ion concentration index into hot water after freezing, parenterally sterilizing it at 60 DEG C to 65 DEG C for 30 minutes and cooling it to 30 DEG C, Lactic acid bacteria inoculation and incubation step (S23) in which 2% by weight of lactic acid bacterium was inoculated at 98% by weight of the juice solution and incubated at 30 DEG C for 2 days and the acidity and sugar content of the juice solution after completion of the lactic acid bacteria inoculation and culture step (S24) of sterilizing the fermented juice at a temperature of 60 to 65 DEG C for 30 minutes, stopping the growth of the fermented lactic acid bacteria to obtain a juice drink (S25 ) It is.

That is, the lactic acid fermented juice is placed in a heating container and heated while measuring the internal temperature with a thermometer. At this time, the internal temperature is maintained at 60 - 65 ° C for 30 minutes to pasteurize.

The lactic acid bacteria may be selected from the group consisting of lactic acid bacteria or Lactobacillus plantarum consisting of L. plantarum and L. brevis, Lactobacillus and L. lactis, And the like.

This will be described more specifically.

In the saccharification degree and hydrogen ion concentration index correction step (S21), the sugar content and the hydrogen ion concentration index (pH) of the juice of the reduced-taste Aruonia produced by the above-described method of producing the Aruonia juice having a reduced taste are corrected . That is, for the environment suitable for the growth of lactic acid bacteria, 30 ° Brix sugar solution is added to the juice of 10 ° Brix, and the final sugar content is corrected to 15 ° Brix.

Then, the juice obtained in the sugar content and the hydrogen ion concentration index correction step (S22) is defrosted with hot water after freezing, sterilization step (S22) is carried out in which pasteurization is carried out at 60 ° C to 65 ° C for 30 minutes and then cooled to 30 ° C.

After the sterilization step (S22) is completed, lactic acid bacteria inoculation and cultivation step (S23) are carried out in which 2% by weight of lactic acid bacteria are inoculated in 98% by weight of the sterilized juice in the sterilization step (S22) .

The lactic acid bacteria may be selected from the group consisting of lactic acid bacteria or Lactobacillus plantarum consisting of L. plantarum and L. brevis, Lactobacillus and L. lactis, Is preferably inoculated with the mixed lactic acid bacteria.

Then, when the lactic acid bacteria inoculation and the culturing step are completed, the acidity and sugar content of the juice solution with lactic acid fermentation is measured, and the step (S24) of correcting the sugar solution to have a sugar ratio of 12-15 is performed.

Calibrating the saccharide ratio to 12 - 15 is to calibrate the saccharide acidic ratio after the fermentation to a constant level since acidity and sugar content can be generated by fermentation using microorganisms that produce lactic acid. This correction of the saccharide acid ratio is intended to make good drinking, and can be performed as needed.

After the fermented lactic acid fermented juice has been adjusted to a molar ratio of 12 to 15, the fermented juice having the corrected sugar content is pasteurized at 60 to 65 DEG C for 30 minutes, and then the fermentation of lactic acid bacteria is terminated (S25) .

Thus, lactic acid fermented beverage can be prepared by using the Aroonia juice having a reduced taste.

[Experimental Example]

1. Manufacture of fermented beverages of Aronia lactic acid

. Experimental material

The Aronia juice was rapidly frozen in hot water at 80 ~ 100 ℃ after freezing with E and F samples which received high scores in the above sensory evaluation.

. Used strain and medium

Lactobacillus plantarum (L. plantarum), which has been reported to have a high possibility of survival in the human gastrointestinal environment than other lactic acid bacteria, Lactobacillus brevis (L. brevis) and mixed lactic acid bacteria (Lactobacillus lactis (L. lactis)), which are representative lactic bacteria used in dairy products, were used. The strain was inoculated into a medium (MRS Broth) to prepare a starter, and then the absorbance at 650 nm was measured to be 1.0 AU.

. reagent

The reagents used in this experiment were either grade 1 or grade 1 reagents.

2) Experimental method

a. Manufacturing method of lactic acid fermented beverage

A method of producing a lactic acid fermented beverage using a juice solution with reduced sour taste is shown in Fig.

. Sugariness and pH correction of juice

For the environment suitable for the growth of lactic acid bacteria, 30 ° Brix of sugar solution was added to the juice of 10 ° Brix, and the final sugar content was adjusted to 15 ° Brix.

. Sterilization of juice

The juice is placed in a heating container and heated. The mixture is heated to 60 to 65 ° C, pasteurized for 30 minutes, and cooled to 30 ° C.

. Inoculation and culture of lactic acid bacteria

Lactobacillus lacta (L. plantarum), lactobacillus lactis (L. brevis) mixed lactic acid bacteria (B sample), Lactobacillus planta (L. plantarum) were added to the sterilized juice solution previously cultivated in the medium, And Lactobacillus (L. lactis) (C sample) were added at 2% each and cultured at 30 ° C for 2 days. As a control, lactic acid bacteria were not inoculated into the juice solution (Sample A).

. Calibration of lactic acid fermented beverage

The acidity and sugar content of beverages with lactic acid fermentation were measured and adjusted to be between 12 and 15.

. Sterilization of fermented juice

After the fermentation of lactic acid was completed, the juice solution was pasteurized at 60 to 65 ° C for 30 minutes, and the fermentation was terminated by stopping the growth of lactic acid bacteria.

b. Changes in sugar content, acidity and pH of fermented beverages of Aronia lactic acid

The sugar content was measured by fermentation period. That is, 0.5 mL of sample was taken and measured using a sugar meter. The acidity was measured by centrifuging the sample, taking 10 mL of the supernatant, titrating with 1% phenolphtalein, titrating with 0.1 N NaOH solution, and multiplying by 0.009 to convert to lactic acid. The pH was measured using a pH meter. That is, 20 mL of sample was taken and measured using a pH meter.

c. Sensory evaluation of fermented beverages of Aronia lactic acid

The sensory evaluation was performed on 10 panelists, and a five - point scoring method was applied to the overall preference score. The scoring criteria are very good; 5 points, good; 4 points, usually; 3 points, bad; 2 points, very bad; 1 point. The number of samples was changed every 2 hours and repeated 3 times on the same panel. The average score and standard deviation were obtained except for the highest score and the lowest score at each iteration.

2. Results

1) Sugariness, acidity and pH of fermented beverages of Aronia lactic acid

a. Changes in sugar content of fermented beverages of Aronia lactic acid by fermentation period

The change in sugar content of fermented beverages of Aronia lactic acid by fermentation period is shown in Fig. At the initial sugar content of 15 ° brix, no change was observed in the A sample, and the B sample decreased from 15 ° Brix on day 0 to 14 ° Brix on day 2.

In the case of the C sample, the decrease was faster than that of the samples A and B from 15 ° Brix on the 0th day to 14 ° Brix on the first day and 12.5 ° Brix on the second day.

In Fig. 3, Sample A: uninoculated juice, Sample B: L. Plantarum + L. Brevis inoculum juice, and Sample C: L. Plantarum + L. Lactis inoculated juice.

b. Changes in acidity of fermented beverages of Aronia lactic acid by fermentation period

The pH change of the fermented beverage of Aronia lactic acid by fermentation period is shown in FIG. In the case of sample A, the acidity decreased from 1.08% at the initial stage to 0.72% at the first stage and increased to 0.81% at the second stage. In sample B, the acidity was 0.90% at the first day, 1.08% at the first day, and increased to 0.99% at the second day. The C specimen decreased to 0.90% from the initial 1.08% on the first day, similar to the B specimen, but increased to 1.53% on the second day. As a result of acidity change, it was confirmed that C sample was suitable for fermentation of aronia lactic acid in view of increase of acidity and content in order to prevent other germs other than inoculated lactic acid bacteria.

In FIG. 4, Sample A: uninoculated juice, Sample B: L. Plantarum + L. Brevis inoculated juice, and Sample C: L. Plantarum + L. Lactis inoculated juice.

c. Changes in pH of fermented beverages of Aronia lactic acid by fermentation period

The pH change of the fermented beverage of Aronia lactic acid by fermentation period is shown in Fig. The initial pH was 4.00 and the pH of the A sample was decreased. The pH of the A sample was decreased to 4.05 at 1 day and the pH at 4.02 was decreased at 2 days. In the case of the sample C, the pH was increased from 4.00 to 4.05 on day 0 and 3.83 on day 2. The pH was lower than that of samples A and B. As a result of pH change, it is considered that Sample C is suitable as a fermented beverage of Aronia lactic acid to prevent pollution of various kinds of bacteria.

In FIG. 5, Sample A: uninoculated juice, Sample B: L. Plantarum + L. Brevis inoculated juice, and Sample C: L. Plantarum + L. Lactis inoculated juice.

2) Sensory evaluation of fermented beverages of Aronia lactic acid

The sensory evaluation results of fermented beverages of Aronia lactic acid are shown in Table 5. B, and C samples showed higher preference than the non - inoculated sample A because of the fragrance produced by fermentation of lactic acid. In the case of taste, sweetness did not show any significant difference due to the donation, but sour taste was improved by lactic acid produced by lactic acid bacteria than that of control A sample. As a result of sensory evaluation of the method of producing juice with reduced flavor of Ⅱ Ⅱ arnoia, the sample with the lactic acid bacteria inoculated showed higher preference than the sample A with higher preference, and the samples B and C Sphere did not show much difference.

Compared to the control group, the control group A showed the lowest preference, followed by the B group and the C group. In the fermented beverage of Lactobacillus lactis, L. plantarum Lactobacillus mixed with Lactobacillus and L. lactis is considered to be suitable.

Sensory evaluation results of fermented beverages of Aronia lactic acid
Color
incense
flavor Comprehensive preference map
sweetness Sour taste A bitter taste A Sample ¹ ⁾ 3.38 + - 0.74 2.25 ± 0.89 3.73 ± 0.92 2.13 ± 0.83 2.88 ± 0.64 2.25 0.71 Sample B 3.40 ± 0.72 3.50 0.96 3.75 ± 0.71 3.63 + - 0.74 4.13 ± 0.64 3.75 ± 0.71 C Sample 3.44 ± 0.50 3.75 ± 0.89 3.88 ± 0.64 4.00 0.76 4.25 + 0.71 4.25 + - 0.46

¹⁾ Sample A: unsweetened juice, sample B: L. Plantarum + L. Brevis inoculated juice

C Sample preparation: L. Plantarum + L. Lactis inoculated juice

3. Summary

Changes in sugar content of fermented beverages of Aronia lactic acid by fermentation period showed no change at 15 ° Brix for sample A, and 1 ° Brix at 15 ° Brix and 14 ° Brix for sample B, respectively. The C specimen showed a decrease of 2.5 ° Brix from 15 ° Brix to 12.5 ° Brix, showing a large decrease compared to other specimens. In the case of acidity change, it decreased from 1.08% in the first sample to 0.72% in the first day and increased to 0.81% in the second day, decreased from 1.08% in the B sample to 0.90% on the first day and increased to 0.99% on the second day Respectively. C sample decreased from 1.08% to 0.90% per day, but increased to 1.53% on the second day, indicating that the C sample was suitable for fermentation of aronia lactic acid. The change in pH tended to increase and decrease in the A sample at the initial 4.00, and to a pH of 4.02 in the B sample at 2 days. In the case of the C specimen, it decreased to 4.05 on the first day and decreased to 3.83 on the second day. Sensory evaluation of fermented beverages of Aronia lactic acid showed no significant difference in color, but aroma of B and C samples were higher than those of control A sample. In the case of taste, there was no significant difference in sweetness due to donation. The sourness of lactic acid produced by fermentation showed high preference in B and C samples, and the preference of B and C samples fermented by lactic acid bacteria was higher than that of control A, The preference order of C samples was higher than that of B samples and A samples.

As a result of acidity, pH and sensory evaluation, Lactobacillus plantarum (L. plantarum) and Lactobacillus lactis (L. lactis) mixed lactic acid bacteria, which are excellent in lactic acid production and high in sensory preference, are suitable for producing fermented beverages of Aronia lactic acid .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is obvious to those who have. Accordingly, it should be understood that such modifications or alterations should not be understood individually from the technical spirit and viewpoint of the present invention, and that modified embodiments fall within the scope of the claims of the present invention.

S1: Freeze pretreatment step S2: Hot water defrosting step
S3: sieving step S4: filtration step
S21: sugar content and hydrogen ion concentration index correction step
S22: Sterilization step
S23: lactic acid bacteria inoculation and culture step
S24:
S25: Step of obtaining juice

Claims

a) freeze pretreatment step in which Aronia fruit is selectively washed, water is removed, and frozen at -20 ° C for 48 hours;
b) a hot water defrosting step in which frozen Aronia is thawed in heated hot water at 80 ° C to 100 ° C for 20 to 45 seconds;
c) a juice step in which the thawed corn starch is thawed by a hydraulic type juicer through the hot water defrosting step to obtain a juice;
d) correcting the sugar content and pH of the juice of Aronia obtained in step c)
e) pasteurizing the juice with the sugar content and pH corrected at 60 - 65 캜 for 30 minutes and then cooling to 30 캜; And
f) Inoculation of lactic acid bacteria and incubation in which 2% by weight of lactic acid bacteria are inoculated to 98% by weight of the juice sterilized in the sterilization step and cultured at 30 DEG C for 2 days,
In the step d), the sugar content of the Aronia juice is corrected so that the final sugar content is 15 ° Brix,
Wherein the lactic acid bacteria in step f) is a lactic acid bacterium mixed with Lactobacillus plantarum and Lactobacillus lactis.
A method for producing fermented lactic acid beverages containing an ascorbic acid juice with reduced flavor.

delete

The method according to claim 1,
Measuring the acidity and sugar content of the juice solution after completion of lactic acid bacterium inoculation and the culturing step in step f) so that lactic acid fermentation is completed; And
Further comprising a step of pasteurizing the juice solution with the saccharide acid ratio corrected at 60 to 65 DEG C for 30 minutes and then stopping the growth of the lactic acid bacteria.
A process for producing lactic acid fermented beverages by using Aroonia juice having reduced flavor.

delete