KR20020093690A - Production of honey beverage - Google Patents
Production of honey beverage Download PDFInfo
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- KR20020093690A KR20020093690A KR1020020066687A KR20020066687A KR20020093690A KR 20020093690 A KR20020093690 A KR 20020093690A KR 1020020066687 A KR1020020066687 A KR 1020020066687A KR 20020066687 A KR20020066687 A KR 20020066687A KR 20020093690 A KR20020093690 A KR 20020093690A
- Authority
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- South Korea
- Prior art keywords
- honey
- lactic acid
- fermentation
- beverage
- bacteria
- Prior art date
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 77
- 235000013361 beverage Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 132
- 239000004310 lactic acid Substances 0.000 claims abstract description 68
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 66
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 241000894006 Bacteria Species 0.000 claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract 3
- 235000019985 fermented beverage Nutrition 0.000 claims description 25
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims 3
- 238000009833 condensation Methods 0.000 claims 2
- 230000005494 condensation Effects 0.000 claims 2
- 239000003085 diluting agent Substances 0.000 claims 1
- 239000006188 syrup Substances 0.000 abstract 9
- 235000020357 syrup Nutrition 0.000 abstract 9
- 239000006228 supernatant Substances 0.000 abstract 2
- 238000007865 diluting Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 5
- 238000009341 apiculture Methods 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 241000208340 Araliaceae Species 0.000 description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 description 4
- 235000008434 ginseng Nutrition 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 239000000758 substrate Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000001939 inductive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000011218 seed culture Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000005078 Chaenomeles speciosa Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 244000251905 Pseudocydonia sinensis Species 0.000 description 1
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
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- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
본 발명은 토종꿀을 발효기질로 젖산발효하거나 맛 조절용 가미성분 등을 첨가하여 제조하여 토종벌꿀의 면역강화기능과 화원용 자생식물의 향기 및 발효시 생성된 산미와 발효취가 조화된 품성의 벌꿀발효음료이다.The present invention is prepared by adding lactic acid fermentation or flavor control ingredients to native honey as a fermentation substrate, to enhance the immunity-enhancing function of native honey and the scent of native plants for flower and the acidity and fermentation odor produced during fermentation. Fermented beverage.
본 발명은 토종벌꿀을 8-15브릭스(Brix)로 조정하고 야생 분리 젖산균을 배양하여 독특한 발효취와 품성을 색성시키고 배양액의 균체와 고형상의 물질을 제거하는 벌꿀젖산음료와 약간의 구연산과 맛 성분을 첨가하는 가미벌꿀젖산음료를 제조하는 것이다The present invention adjusts native honey to 8-15 brix and cultures wild lactic acid bacteria to color unique fermentation odor and character, and removes honey lactic acid beverage and some citric acid and taste to remove cells and solid substances from culture. It is to prepare kamikaze honey lactic acid beverage to add ingredients
본 발명에 의하여 제조되는 벌꿀음료는 상용하는 희석식 벌꿀음료의 강하고 순화되지 않은 향과 맛을 순화하여 벌꿀의 독특한 품성과 조화되는 음료로 개발하여 전통 양봉상업의 경쟁력 강화와 새로운 발전을 도모하고자 한다. 이를 위하여 본 발명에서는 기존의 토종꿀을 부가가치가 높은 상품으로 개발하기 위하여 가장 소비량이 많고 활용성이 높은 벌꿀음료로 개발하였다. 또한 벌꿀의 젖산발효를 위한 젖산균을 천연에서 분리하여 새로운 균종확보와 이를 통한 발효특성을 음료의 품성에 적용하고자 한다. 또한 토종꿀의 약리적인 작용을 범용화 상품에 접목함으로서 일반 소비자의 건강생활에 도움을 주고자 한다. 또한 수입자유화로 인한 토착양봉산업의 붕괴를 새로운 산업으로 유지발전시키고 양봉의 친자연성과 친환경적 환경을 활용할 수 있는 상품으로 개발함으로서 양봉산업의 다차운적 산업화를 유도하여 벌꿀의 생산, 가공, 판매 및 화원과 밀원을 활용한 외식산업화의 주요한 상품으로 활용될 수 있게 하는데 목적이 있다.The honey drink produced by the present invention is to develop a beverage in harmony with the unique character of honey by purifying the strong and unpurified aroma and taste of commercially available dilution honey drink to promote the competitiveness of the traditional beekeeping business and new development. To this end, in the present invention, in order to develop the existing native honey as a high value-added product was developed as the honey drink with the highest consumption and high utilization. In addition, by separating the lactic acid bacteria for lactic acid fermentation of honey from nature to secure new species and to apply the fermentation characteristics through the characteristics of the beverage. In addition, by integrating the pharmacological action of native honey into generalized products, it is intended to help the general consumer's health life. In addition, by developing and disintegrating the indigenous beekeeping industry due to import liberalization as a new industry and developing it as a product that can take advantage of the beekeeping natural and environmentally friendly environment, the beekeeping industry can be industrialized and produced, processed, sold and Its purpose is to enable it to be used as a major commodity in the food service industrialization using flower garden and wheat garden.
본 발명은 벌꿀을 희석한 액을 분리한 야생 분리 젖산균을 이용하여 젖산발효한 음료로서 벌꿀을 8-15브릭스(Brix)로 조정하고 야생 젖산균 락토바실러스 시디-02균주로 젖산 발효하여 산미와 벌꿀의 특유한 향과 맛이 조화된 벌꿀젖산발효음료이다.The present invention adjusts the honey to 8-15 brix (Lrix) as a fermented beverage by lactic acid fermentation using wild isolated lactic acid bacteria separated from the diluted solution of honey, and lactic acid fermentation with wild lactic acid bacteria Lactobacillus Sidi-02 strain Honey Lactic Acid Fermented Drink blends unique flavor and taste.
본 발명이 속하는 기술분야와 관련된 종래의 기술은 벌꿀만을 탄소원으로 이용하는 발효는 찾기 어렵고 벌꿀과 식물추출물 혼합액을 이용한 발효음료 들이다. 본 발명의 주요한 기술 중의 하나인 벌꿀을 기질로하는 생육적응력과 젖산생성능력이 우수한 벌꿀발효적성 야생 젖산균을 분리하여 발효적성에 맞게 유도시키는 균주의 개발이 주요 기술이다. 종래의 선행기술들은 단순한 자연발효에 의존하여 관여균 들이 복잡한 복합균이고 이들 균주의 생성산물 또한 복잡하고 일관성이 없어 제조되는 발효음료의 품성이 일정한 성상을 유지하기 어렵웠고, 제조되는 시기와 조건에 따라 맛의 변화가 심하여 제조되는 음료의 품질관리에 상당한 어려움이 있다.Conventional techniques related to the technical field of the present invention are fermented beverages using honey and a plant extract mixture, which is difficult to find fermentation using only honey as a carbon source. One of the main techniques of the present invention is the development of a strain that separates the fermentation suitability of honey-fermentable wild lactic acid bacteria having excellent growth adaptability and lactic acid production ability based on honey as a substrate. Conventional prior arts rely on simple natural fermentation, so that the involved bacteria are complex complex bacteria, and the products of these strains are also complex and inconsistent, so that the characteristics of the fermented beverages produced are difficult to maintain a constant property. Therefore, there is a significant difficulty in quality control of the beverage produced due to a change in taste.
본 발명에서는 젖산발효음료의 품성이 일정하고 제조공정의 관리가 용이하게하기 위하여 벌꿀을 이용하는 능력이 뛰어나고 젖산생성 및 발효음료의 품성이 뛰어난 락토바실러스 시디-02균주를 사용하여 기존 기술과 차별화된 기술를 제공하였다.In the present invention, the characteristics of the lactic acid fermented beverage is constant and excellent in the ability to use honey in order to facilitate the management of the manufacturing process, using the Lactobacillus Sidi-02 strain excellent in the production of lactic acid and fermented beverages differentiated technology from the existing technology Provided.
1) 건강 음료 (공개번호 UN 1998-082078 (19981125)는 생약제 추출액, 간장과 벌굴을 혼합하여 제조한 발효제 와 생수를 혼합하여 섭씨 25∼30도씨의 온도에서 발효시킨 건강음료로서 자연발효관여균에 의한 복합균주 발효로서 특정균에 의한 발효음료가 아니며1) Health drink (public number UN 1998-082078 (19981125)) is a health beverage fermented at a temperature of 25-30 degrees Celsius by mixing herbal medicine extract, fermentation agent prepared by mixing soy sauce and beehive and bottled water. It is not fermented beverage by specific bacteria.
2) 보건음료의 제조방법 및 그 음료 (등록번호 RN 0299707 (20010612) 또한 식수에 인삼, 도라지, 모과, 진피, 생강 추출액을 배의 속살에 넣고 벌꿀 섭씨 10-50그람을 넣어 가열한 황토방에두었다가 압착하여 만든 일종의 추출음료로서 비발효 벌꿀음료이고2) Method of manufacturing health drink and its beverage (Registration No. RN 0299707 (20010612) Also, put ginseng, bellflower, Chinese quince, dermis and ginger extract into the pear meat and put it in heated ocher room with 10-50 grams of honey. It is a kind of extract made by compressing non-fermented honey drink
3) 인삼 벌꿀 제조 방법 (등륵번호 RN 028613 (19890727) 또한 인삼과 벌꿀을 혼합한 당절임의 일종이다.3) ginseng honey manufacturing method (e.g. No. RN 028613 (19890727) is also a kind of pickled ginseng mixed with ginseng and honey.
본 발명이 구성하고 있는 특정 젖산균을 이용한 벌꿀 젖산발효음료와 동일한 선행기술은 없다.There is no same prior art as the honey lactic acid fermented beverage using the specific lactic acid bacteria which the present invention constitutes.
본 발명이 이루고자 하는 기술적 과제는 벌꿀의 특유한 맛과 향을 손상시키지 않으면서 새로운 품성과 맛을 창안하기 위한 발효음료의 개발이다.The technical problem to be achieved by the present invention is the development of a fermented beverage to create a new character and taste without compromising the unique taste and aroma of honey.
이를 위하여 벌꿀을 기질로하는 야생의 새로운 젖산균을 분리하고 보다 효율적인 젖산생성과 발효취를 생성하는 균주로 개발하고 이를 활용하여 벌꿀을 기질로하여 젖산과 발효취의 효율적인 생성조건을 개발하여 벌꿀젖산발효음료를 제조하는 것이다.To this end, new wild lactic acid bacteria that use honey as a substrate are isolated and developed as strains that produce more efficient lactic acid production and fermentation odor. By utilizing this, honey lactic acid fermentation is developed by developing efficient production conditions of lactic acid and fermentation odor as honey substrate. To prepare a drink.
도 1 은 본 발명에 의하여 제조되는 벌꿀음료1 is a honey drink prepared according to the present invention
본 발명에 따른 젖산음료는 야생에서 분리한 젖산균(락토바실러스 시디-02)을 이용하여 가정 효율적인 젖산발효조건으로 벌꿀의 특유한 향과 맛을 유지하면서 젖산의 풍미와 발효음료의 특정 발효취를 갖는 조화로운 맛이 창안된 벌꿀젖산발효음료을 제조하는 기술로서 더욱 상세한 내용은 실시예1)과 같다.Lactic acid beverage according to the present invention using lactic acid bacteria isolated from the wild (Lactobacillus CD-02) in harmony with the flavor of lactic acid and the specific fermentation of fermented beverages while maintaining the unique aroma and taste of honey as effective lactic acid fermentation As a technique for preparing a honey lactic acid fermented beverage invented a new taste is as detailed in Example 1).
실시예 1) 벌꿀젖산발효음료 제조Example 1 Preparation of Honey Lactic Acid Fermented Beverage
1. 젖산균 분리1.Isolation of Lactic Acid Bacteria
야생식물의 잎과 꽃을 수집하여 0.9퍼센트의 살균식염수에 현탁하여 30분간 두었다가 락토바실러스 엠알에스 부로스(Lactobacillus MRS broth) 한천배지에 0.1미리리터를 접종하고 배양하면서 배지를 황변시키는 집락을 모아 10브릭스의 벌꿀액에 접종하고 배양하면서 젖산생성량과 발효취를 비교하면서 가장 유용한 젖산균을 분리하였다. 분리균 150여종중 분리번호 시디-02(CD-02)번의 분리균이 가장 우수하였고 본 발명은 이를 이용하여 젖산발효와 벌꿀발효음료 제조에 사용하였다.Collect leaves and flowers of wild plants, suspend them in 0.9% of sterile saline, leave for 30 minutes, inoculate 0.1 ml of agar medium with Lactobacillus MRS broth, and incubate the yellowing colonies by incubating the culture medium. The most useful lactic acid bacteria were isolated while inoculating and culturing in the honey solution, comparing the lactic acid production and fermentation odor. Among the 150 isolates, the isolate No. CD-02 (CD-02) was the best isolate and the present invention was used in the production of lactic acid fermentation and honey fermentation beverage.
2. 분리균 시디-02의 밑배양(seed culture)2. Seed culture of isolated bacteria CD-02
분리균 시디-02균을 10부릭스의 벌꿀액에 접종하고 배양한 배양액을 재차 같은 방법으로 배양하여 시디-02 분리균의 활성을 강하게 하여 벌꿀젖산발효음료 제조에 이용하였다.The isolated bacteria CD-02 were inoculated into 10 burix honey solution, and the culture medium was cultured again in the same manner to enhance the activity of CD-02 isolated bacteria and used to prepare the honey lactic acid fermented beverage.
3. 벌꿀젖산발효3. Honey Lactic Acid Fermentation
시디-02 분리균을 미리 배양하여 준비한 배양액 5퍼센트 액량을 10브릭스 벌꿀액에 접종하고 35도씨에서 약 3일 배양하였다. 이때 벌꿀액은 천연 토종벌꿀을 살균한 증류수에 10브릭스가 되도록 녹이고 식염 0.5퍼센트, 카제인 1퍼센트, 인산제1카륨 0.5퍼센트를 첨가하여 121도씨에서 30분간 살균하고 실온으로 냉각하여 사용하였다.Five percent of the culture solution prepared by incubating the CD-02 isolate was previously inoculated into 10 brix honey solution and incubated at 35 ° C. for about 3 days. At this time, the honey solution was dissolved in distilled water sterilized with native honey to 10 briquettes, 0.5% salt, casein 1%, 0.5% carbophosphate was added, sterilized at 121 ° C for 30 minutes, and cooled to room temperature.
4. 벌꿀젖산발효액의 살균 및 제품4. Sterilization and Products of Honey Lactic Acid Fermentation
3의 고정에서 발효액의 젖산이 3퍼센트 정도 생성되면 섭씨 0-4도씨의 냉암소에 7일 정도 보관하면서 맛의 숙성과 젖산균의 응괴(凝塊)을 유도한 후 발효액의 상층부를 조용히 분리하여 적당한 용기에 주입하고 밀봉하여 섭씨 85도씨의 열수 중에 1시간 살균하고 냉각하였다.When the lactic acid in the fermentation broth is about 3 percent produced in the fixation of 3, it is stored for 7 days in a cold dark place of 0-4 degrees Celsius, inducing the ripening of taste and the coagulation of lactic acid bacteria, and then separating the upper layer of the fermentation broth silently. Injected into a suitable container, sealed, sterilized and cooled in hot water at 85 degrees Celsius for 1 hour.
실시예 2) 가미벌꿀젖산발효음료 제조Example 2) Preparation of Kami Honey Lactic Acid Fermented Drink
1. 젖산균 분리1.Isolation of Lactic Acid Bacteria
야생식물의 잎과 꽃을 수집하여 0.9퍼센트의 살균식염수에 현탁하여 30분간 두었다가 락토바실러스 엠알에스 부로스(Lactobacillus MRS broth) 한천배지에 0.1미리리터를 접종하고 배양하면서 배지를 환변시키는 집락을 모아 10브릭스의 벌꿀액에 접종하고 배양하면서 젖산생성량과 발효취를 비교하면서 가장 유용한 젖산균을 분리하였다. 분리균 150여종 중 분리번호 시디-02(CD-02)번의 분리균이 가장 우수하였고 본 발명은 이를 이용하여 젖산발효와 벌꿀발효음료생산에 이용하였다.Collect leaves and flowers of wild plants, suspend them in 0.9% of sterile saline, leave for 30 minutes, inoculate 0.1 ml of agar medium with Lactobacillus MRS broth, and incubate 10 br The most useful lactic acid bacteria were isolated while inoculating and culturing in the honey solution, comparing the lactic acid production and fermentation odor. Among the 150 isolates, the isolate No. CD-02 (CD-02) was the best isolate and the present invention was used to produce lactic acid fermentation and honey fermentation beverage.
2. 분리균 시디-02의 밑배양(seed culture)2. Seed culture of isolated bacteria CD-02
분리균 시디-02균을 10부릭스의 벌꿀액에 접종하고 배양한 배양액을 재차 같은 방법으로 배양하여 시디-02 분리균의 활성을 강하게 하여 벌꿀젖산발효음료 제조에 이용하였다.The isolated bacteria CD-02 were inoculated into 10 burix honey solution, and the culture medium was cultured again in the same manner to enhance the activity of CD-02 isolated bacteria and used to prepare the honey lactic acid fermented beverage.
3. 벌꿀젖산발효3. Honey Lactic Acid Fermentation
시디-02 분리균을 미리 배양하여 준비한 배양액 5퍼센트 액량을 10브릭스 벌꿀액에 접종하고 35도씨에서 약 3일 배양하였다. 이때 벌꿀액은 천연 토종벌꿀을 살균한 증류수에 10브릭스가 되도록 녹이고 식염 0.5퍼센트, 카제인 1퍼센트, 인산제1카륨 0.5 퍼센트를 첨가하여 121도씨에서 30분간 살균하고 실온으로 냉각하여 사용하였다.Five percent of the culture solution prepared by incubating the CD-02 isolate was previously inoculated into 10 brix honey solution and incubated at 35 ° C. for about 3 days. At this time, the honey liquid was dissolved in distilled water sterilized with native honey to 10 briquettes, 0.5% salt, casein 1%, 0.5% carboxylic acid was added, sterilized at 121 ° C for 30 minutes, and cooled to room temperature.
4. 젖산의 조정 및 살균과 제품4. Adjustment and sterilization and product of lactic acid
3의 고정에서 발효액의 젖산이 3퍼센트 정도 생성되면 섭씨 0-4도씨의 냉암소에 7일 정도 보관하면서 맛의 숙성과 젖산균의 응괴(凝塊)을 유도한 후 발효액의 상층부를 조용히 분리하고 젖산을 4퍼센트가 되도록 첨가하고 맛성분 침출액 0.1퍼센트를 첨가하여 적당한 용기에 주입하고 밀봉하여 섭씨 85도씨의 열수중에 1시간 살균하고 냉각하였다. 맛성분 침출액은 살균수 1리터에 건조중량으로 감초 3그람, 계피 5그람, 건조밤 10그람과 구절초 2그람을 넣고 열탕추출하여 여과하여 제조하였다.When lactic acid in the fermentation broth is generated about 3 percent in 3, it is stored for 7 days in a cold dark place of 0-4 degrees Celsius, inducing the ripening of taste and coagulation of lactic acid bacteria, and then separating the upper layer of the fermentation broth silently. Lactic acid was added to 4%, 0.1% of the flavor leachate was added to a suitable container, sealed, sterilized for 1 hour in 85 ° C hot water, and cooled. Taste component leaching solution was prepared by adding 3 grams of licorice, 5 grams of cinnamon, 10 grams of dried chestnuts, and 2 grams of gujeolcho in 1 liter of sterilized water, followed by hot water extraction.
본 발명에서 제조되는 벌꿀젖산발효음료와 가미벌꿀젖산발효음료는 벌꿀을 더운물에 희석하여 마시는 통상적인 벌꿀음료와는 맛의 차이가 있어 상쾌한 산미와 부드럼고 조화로운 발효취가 특징인 음료로서 천연벌꿀의 면역강화기능이 함유된가공음료이다.Honey lactic acid fermented beverage and kami honey lactic acid fermented beverage prepared in the present invention is characterized by a refreshing acidity and soft and harmonious fermentation odor because it has a difference in taste from ordinary honey beverages diluted with hot water. Honey is a processed beverage containing immune-boosting functions.
본 발명에 의하여 제조되는 벌꿀젖산발효음료와 벌꿀젖산발효음료의 산업화와 상품화에 의한 효과는 토종벌꿀 농가의 경제적 이익은 물런 전통산업의 계승발전에 이바지할 수 있다. 또한 농산물 수입 자유화를 대비한 농산물의 부가가치 향상 상품화의 일익을 담당하고, 현대인의 면역저하로 인한 피해를 보완할 수 있는 건강음료로 이용될 수 있다. 더구나 양봉산업 영역확대와 기술적 현대화를 위한 상품으로 이용하여 농업형 기업을 유도하여 생산, 가공 및 판매를 통합하는 바이오서비스업으로 유도함으로서 1차산업의 획기적인 산업구조 전환의 기회로 활용할 수 있다.The effect of industrialization and commercialization of the honey lactic acid fermented beverage and honey lactic acid fermented beverage produced by the present invention can contribute to the successive development of traditional industries such as the economic benefits of native honey farmers. In addition, it can be used as a health drink to compensate for the damage caused by the immunity of modern people, and to play a role in the commercialization of the added value of agricultural products in preparation for the liberalization of agricultural imports. Moreover, it can be used as an opportunity for the transformation of the primary industry's breakthrough industrial structure by inducing agricultural-type enterprises to be a bio service industry integrating production, processing and sales by using it as a product for expanding the beekeeping industry and technological modernization.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100577069B1 (en) * | 2004-06-11 | 2006-05-10 | 제주도(농업기술원) | Natural honey tea and method of preparation thereof |
| CN103789138A (en) * | 2014-02-14 | 2014-05-14 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type honey health-care beverage |
| CN105176770A (en) * | 2015-10-21 | 2015-12-23 | 西安木本贞生物科技有限公司 | Nutritious health-care honey beverage containing probiotics and preparation method thereof |
| CN111296704A (en) * | 2020-04-01 | 2020-06-19 | 甘肃省商业科技研究所有限公司 | Preparation method of yellow ginseng and honey fermented acid beverage |
| CN114376132A (en) * | 2021-12-28 | 2022-04-22 | 海南达力摇科技有限公司 | Fermented honey health-care beverage and preparation method thereof |
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| KR100870945B1 (en) | 2007-06-28 | 2008-12-01 | 한국식품연구원 | Sterilization method of honey eliminateed thermal resistance organism |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100577069B1 (en) * | 2004-06-11 | 2006-05-10 | 제주도(농업기술원) | Natural honey tea and method of preparation thereof |
| CN103789138A (en) * | 2014-02-14 | 2014-05-14 | 哈尔滨伟平科技开发有限公司 | Method for making fermented type honey health-care beverage |
| CN105176770A (en) * | 2015-10-21 | 2015-12-23 | 西安木本贞生物科技有限公司 | Nutritious health-care honey beverage containing probiotics and preparation method thereof |
| CN111296704A (en) * | 2020-04-01 | 2020-06-19 | 甘肃省商业科技研究所有限公司 | Preparation method of yellow ginseng and honey fermented acid beverage |
| CN114376132A (en) * | 2021-12-28 | 2022-04-22 | 海南达力摇科技有限公司 | Fermented honey health-care beverage and preparation method thereof |
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