KR20170137684A - Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth - Google Patents

Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth Download PDF

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KR20170137684A
KR20170137684A KR1020170163730A KR20170163730A KR20170137684A KR 20170137684 A KR20170137684 A KR 20170137684A KR 1020170163730 A KR1020170163730 A KR 1020170163730A KR 20170163730 A KR20170163730 A KR 20170163730A KR 20170137684 A KR20170137684 A KR 20170137684A
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lactic acid
fermented
blueberry
acid bacteria
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권승혁
권순재
김성호
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농업회사법인 주식회사 생생초
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
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    • 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
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • 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
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    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/038—Gamma-amino butyric acid
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    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/208—Fungi extracts
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2106—Bilberries, blueberries
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    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
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    • A23V2300/00—Processes
    • A23V2300/14—Extraction
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    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract

The present invention relates to a blueberry plant-based lactic acid-fermented beverage composition mixed with a lactic acid-fermentation liquid of an enokitake extract containing a fermentable GABA component, and more specifically, to a blueberry plant-based lactic acid-fermented beverage composition mixed with a lactic acid-fermentation liquid of blueberries and a lactic acid-fermentation liquid of an enokitake extract. The blueberry plant-based lactic acid-fermented beverage composition comprising a lactic acid-fermentation liquid of an enokitake extract containing a fermentable GABA component according to the present invention can be expected to have the effects of GABA, including antioxidant effect, the effects of suppressing an increase in cholesterols or neutral fats in blood, and activating the kidneys, liver and intestines, and pancreas, and also contains effective components contained in blueberry and banana, available for ingestion.

Description

발효성 GABA 성분 함유 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물{Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth}[Technical Field] The present invention relates to a blueberry plant lactic acid bacteria fermented beverage composition containing a fermented GABA ingredient-containing mushroom extract and a lactic acid fermentation broth. The blueberry plant lactic acid bacteria fermented beverage composition comprises a mixture fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth,

본 발명은 발효에 의하여 GABA 성분을 증강시킨 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물에 관한 것으로 더욱 상세하게는 블루베리 유산균 발효액 및 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물에 관한 것이다.The present invention relates to a fermented beverage composition of blueberry vegetable lactic acid bacteria fermented with a fermented liquid of fermented Lactobacillus japonica Lactobacillus japonica extract enhanced by GABA by fermentation, and more particularly to a fermented beverage composition of fermented beverages, Fermented beverage composition.

가바(GABA)는 gamma-aminobutyric acid의 약자이며 아미노산 신경 전달 물질로 생물계서는 글루탐산에서 이산화탄소가 빠져나가는 과정을 거쳐 효소로 생성되며, 동물에서는 뇌 속에 존재한다는 것을 1952년 미국의 생화학자 유진 로버츠(Eugene Roberts)가 처음 발견하였다. 포유류의 뇌 속에만 존재하는 특이한 아미노산으로 척추동물의 중추신경계에서 주된 신경전달물질을 저해하는 것으로 보아 중추신경계의 억제적 신경전달물질이라고 생각되고 있으나 아직 밝혀진 바는 없다.GABA is an abbreviation for gamma-aminobutyric acid. It is an amino acid neurotransmitter. The biosynthetic pathway is produced by glutamate-producing enzymes through enzymatic processes. In 1952, the American biochemist Eugene Roberts Roberts). It is a unique amino acid that exists only in the mammalian brain. It inhibits the main neurotransmitter in the central nervous system of vertebrate animals and is thought to be a inhibitory neurotransmitter of the central nervous system.

또한 사람의 뇌와 채소, 과일, 쌀이나 현미 등의 곡류에 많이 들어 있으며 혈압저하 및 이뇨 효과 외에 뇌의 산소공급량을 증가시킴으로써 뇌 세포의 대사기능을 촉진시키고 신경을 안정시키며 불안감을 해소하는데 역할을 하는 것으로 알려져 있다.It is also found in cereals such as human brain, vegetables, fruits, rice, and brown rice. It increases the oxygen supply of the brain in addition to blood pressure lowering and diuretic effect, thereby promoting the metabolic function of the brain cells, stabilizing the nerves, .

또한 가바(GABA)는 척추동물에서 뇌의 억제 시냅스의 원형질 막안의 수용기와 결속하여 세포의 이온통로를 열어 음전하로 하전된 염소이온을 들이며, 양전하로 하전된 칼륨이온을 배출한다. 이 작용은 막 사이의 전위차를 증가시켜 과분극을 일으킨다. 수용기가 리간드 개폐 통로로 작용하는 GABAA 수용기와, G단백질을 매개로 이동통로를 여는 GABAB 수용기 그리고 GABAC 수용기가 있다.GABA binds to receptors in the plasma membranes of the inhibitory synapses of the brain in vertebrates, opening ion channels of cells to negatively charge charged chlorine ions and discharging positively charged potassium ions. This action increases the potential difference between the films and causes hyperpolarization. GABA A receptors in which receptors function as ligand opening and closing passages, GABA B receptors opening G-protein mediated pathways, and GABA C There is a receptor.

신경세포 중 일부는 가바(GABA)를 만드는데 이런 신경을 가바(GABA)성 신경이라 부른다. 가바(GABA)는 성장한 척추동물의 수용기와 결합해 신경 활성을 억제하는 작용을 하며, 곤충의 경우에는 포유류와 반대로 시냅스와 근육세포 중간에서 근육활동을 조정하며, 전체 분비선의 자극에 영향을 미친다.Some neurons produce GABA, which is called GABA neurons. GABA binds to the growing vertebrate receptors and acts to inhibit neuronal activity. In the case of insects, it modulates muscle activity in the middle of synapses and muscle cells, as opposed to mammals, and affects the stimulation of the entire gland.

블루베리는 월귤나무의 일종으로 세계적으로 북반구를 중심으로 150 ~ 200 종이 분포되어 있으며, 로부시(lowbush) 블루베리, 하이부시(highbush) 블루베리, 래비트아이(rabbiteye) 블루베리 등 세 품종이 주종을 이루고 있다. 블루베리는 푸른색으로 상징되는 안토시안 색소, 새콤달콤한 당분, 점성이 있는 펙틴, 은은한 향기 등이 있다. 또한 블루베리는 100g당 식이섬유가 4.5g이 들어있으며 칼슘, 철, 망간 등이 많이 함유되어 있다.Blueberries are a kind of bellflower, distributed 150 ~ 200 species around the world in the northern hemisphere, and three varieties including lowbush blueberry, highbush blueberry and rabbiteye blueberry. It is dominant. Blueberries have anthocyanin color, blue, sweet and sour sugar, viscous pectin, and a fragrant scent. Blueberries contain 4.5 grams of dietary fiber per 100 grams and are rich in calcium, iron, and manganese.

세계적으로 블루베리 관련 제품으로 캔디, 껌, 잼, 드링크류 등이 생산되고 있으며, 최근에는 눈의 기능성에 착안한 기능성식품과 의약품 개발이 활발하게 추진되고 있다.Candy, gum, jam, and drinks are produced worldwide. Blueberry products are being developed. Recently, functional foods and medicines have been actively developed, focusing on the functionality of eyes.

블루베리 색소의 연구 개발과 임상시험 결과 눈에 좋다고 하는 기능을 포함하여 여러 생리기능이 확인되고 있으며, 이들 생리기능에는 눈 망막의 로돕신 재합성의 활성화 촉진, 암 순응 촉진 효과, 모세혈관 보호 작용, 항산화 효과, 비타민 P와 같은 작용, 항궤양 활성 및 항염증 작용, 정장 작용 등이 있다.Research and development of blueberry pigment and clinical tests have confirmed various physiological functions including good eye function. These physiological functions include promotion of activating re-synthesis of rhodopsin in the eye retina, promotion of cancer adaptation, capillary protection, Antioxidant effect, action such as vitamin P, anti-ulcer activity and anti-inflammatory action, and a formal action.

가바와 관련한 선행기술로서 국내등록특허공보 제10-0857195호(발아현미와 다시마추출액을 이용한 다량의 가바 및 기능성다당류를 함유하는 주류 조성물 및 그의 제조방법)는 발아현미를 발효원으로 하고 다량의 가바와 기능성 다당류를 함유하는 알코올성 음료 또는 주류조성물과 이를 제조하는 방법에 관한 것이다.As a prior art related to GABA, Korean Patent Registration No. 10-0857195 (a mainstream composition containing a large amount of GABA and a functional polysaccharide using germinated brown rice extract and kelp extract and a method for producing the same) uses germinated brown rice as a fermentation source, To an alcoholic beverage or a mainstream composition containing a functional polysaccharide and a method for producing the same.

또한 국내공개특허공보 제10-2013-0050554호(가바 함유 오미자 발효액 제조)는 밀기울, 미강, 발아통보리를 이용하여 가바를 생산하여 오미자 젖산발효에 함께 첨가함으로서 젖산발효에 의한 오미자 추출액의 떫은 맛, 풋냄새 등을 제거함과 동시에 가바를 함유하게 함으로서 관능성과 기능성을 향상시킨 오미자 발효액을 제조한 것에 관한 것이다.In addition, Korean Patent Laid-Open Publication No. 10-2013-0050554 (production of fermented broccoli-containing Schizandra chinensis L.) produces gabas by using wheat bran, rice germ, germinated bran, and added to the fermentation of Schizandra chinensis lactic acid, Which has improved sensuality and functionality by eliminating foot odor and the like and containing guava.

KR 10-0857195 B1 (2008.09.01)KR 10-0857195 B1 (2008.09.01) KR 10-2013-0050554 A (2013.05.16)KR 10-2013-0050554 A (2013.05.16)

그러나 본원 발명은 미강 또는 발아현미와 같은 곡식류를 사용하는 것이 아닌 팽이 버섯 열수추출액을 유산균 발효에 의하여 가바 성분이 증강된 버섯 추출물을 유산균 발효액을 제조한 후, 이를 블루베리 농축액으로 제조한 블루베리 유산균 발효액과 혼합하여 발효성 가바 성분이 함유된 블루베리 식물성 유산균 발효음료를 제공하는데 그 목적이 있다.However, the present invention relates to a method for producing a fermented lactic acid bacterium, which comprises adding a mushroom extract having enhanced giba component by fermentation of a fermented Lactobacillus japonica extract to a fermentation broth of a fermented lactic acid fermentation broth To thereby provide a fermented beverage of blueberry vegetable lactic acid bacteria containing a fermented Gabba component.

상기 목적을 달성하기 위해 본 발명에 따른 발효성 가바(GABA) 성분이 함유된 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물은 a) 블루베리 유산균 발효액 및 b) 팽이버섯 추출물 유산균 발효액을 포함하는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a fermented beverage composition for fermented vegetable Lactobacillus acidophilus comprising a fermented Lactobacillus fermentation broth containing a fermented GABA ingredient according to the present invention, comprising: a) a fermented fermented liquid of fermented Lactobacillus acidus bacterium; and b) And a control unit.

또한 상기 블루베리 식물성 유산균 발효음료 조성물은 a) 블루베리 유산균 발효액 5 ~ 50 중량％, b) 팽이버섯 추출물 유산균 발효액 0.5 ~ 27 중량％, c) 액상과당 5 ~ 45 중량％ 및 d) 정제수 30 ~ 65 중량％로 이루어지는 것을 특징으로 한다.The blueberry vegetable lactic acid fermented beverage composition may further comprise: a) 5 to 50% by weight of a fermented liquid fermented blueberry lactic acid b) 0.5 to 27% by weight fermented lactic acid fermentation broth of a mushroom extract, 5 to 45% by weight of liquid fructose, 65% by weight.

또한 상기 블루베리 유산균 발효액은 1 ~ 30 브릭스(°brix)의 당도를 갖는 블루베리 농축액을 제조하는 단계, 상기 제조한 블루베리 농축액을 50 ~ 100℃의 온도에서 10 ~ 60분 동안 살균하는 단계 및 상기 살균한 블루베리 농축액 100 중량부에 대해 유산균 균주 1 ~ 10 중량부를 접종하여 24 ~ 45℃의 온도에서 1 ~ 10일 동안 발효시켜 블루베리 유산균 발효액을 제조하는 단계로 이루어지는 것을 특징으로 한다.Also, the fermentation broth of the blueberry lactic acid bacteria may be prepared by preparing a blueberry concentrate having a sugar content of 1 to 30 brix, sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 ° C for 10 to 60 minutes, 1 to 10 parts by weight of a lactic acid bacterial strain is inoculated to 100 parts by weight of the sterilized blueberry concentrate and fermented at a temperature of 24 to 45 ° C for 1 to 10 days to prepare a fermentation broth of blueberry lactic acid bacteria.

또한 상기 팽이버섯 추출물 유산균 발효액은 팽이버섯을 세척하고 분쇄하는 전처리 단계, 상기 분쇄한 팽이버섯 분말을 60 ~ 100℃의 온도에서 1 ~ 10시간 동안 열수추출하고 여과하는 단계 및 상기 여과된 팽이버섯 추출액 100 중량부에 대해 유산균 균주 0.5 ~ 10 중량부를 접종하여 발효시키는 단계로 이루어지는 것을 특징으로 한다.The fermentation broth of lactic acid fermented Lactobacillus extract according to the present invention is characterized in that it comprises a pretreatment step of washing and crushing the top mushroom, a step of extracting and filtering the crushed top mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours and filtering the filtered top mushroom extract 0.5 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight.

본 발명에 따른 발효성 가바 성분을 함유하는 팽이버섯 추출물 유산균 발효액이 혼합된 블루베리 식물성 유산균 발효음료 조성물은 항산화효과, 혈액의 콜레스테롤 또는 중성지방의 증가를 억제하고, 신장, 간장 및 췌장의 활성화 등과 같은 효능을 갖는 가바(GABA)의 효능을 기대할 수 있을 뿐만 아니라 블루베리 및 바나나에 함유되어 있는 유용성분을 섭취할 수 있는 효과가 있다.The present invention relates to a fermented beverage composition for fermented vegetable lactic acid bacteria fermented with a fermented liquid of lactic acid fermented with a fermented Gabba extract of the present invention, which inhibits the antioxidant effect, increase of cholesterol or triglyceride in the blood, The effect of GABA (GABA) having the same effect can be expected as well as the beneficial ingredient contained in blueberries and banana can be consumed.

본 발명은 가바 성분 함유 팽이버섯 추출물 유산균 발효액을 함유하는 블루베리 식물성 유산균 발효음료 조성물에 관한 것이다.The present invention relates to a fermented beverage composition of blueberry vegetable lactic acid bacteria containing a fermentation broth of a mushroom extract containing lactic acid bacteria containing a Gabba ingredient.

본 발명에 따른 가바(GABA) 성분 함유 팽이버섯 추출물 유산균 발효액을 함유하는 블루베리 식물성 유산균 발효음료 조성물은 a) 블루베리 유산균 발효액 및 b) 팽이버섯 추출물 유산균 발효액을 포함하는 것이 바람직하다.The blueberry vegetable lactic acid fermented beverage composition containing the fermentation broth of lactic acid bacteria containing the GABA ingredient according to the present invention preferably comprises a) a fermented broth of Lactobacillus acidophilus, and b) a fermented broth of Lactobacillus sp.

또한 상기 블루베리 식물성 유산균 발효음료 조성물은 a) 블루베리 유산균 발효액 5 ~ 50 중량％, b) 팽이버섯 추출물 유산균 발효액 0.5 ~ 27 중량％, c) 액상과당 5 ~ 45 중량％ 및 d) 정제수 30 ~ 65 중량％로 이루어지는 것이 바람직하다.The blueberry vegetable lactic acid fermented beverage composition may further comprise: a) 5 to 50% by weight of a fermented liquid fermented blueberry lactic acid b) 0.5 to 27% by weight fermented lactic acid fermentation broth of a mushroom extract, 5 to 45% by weight of liquid fructose, By weight and 65% by weight.

또한 상기 블루베리 유산균 발효액은 1 ~ 30(°brix)의 당도를 갖는 블루베리 농축액을 제조하는 단계, 상기 제조한 블루베리 농축액을 50 ~ 100℃의 온도에서 10 ~ 60분 동안 살균하는 단계 및 상기 살균한 블루베리 농축액 100 중량부에 대해 유산균 균주 1 ~ 10 중량부를 접종하여 24 ~ 45℃의 온도에서 1 ~ 10일 동안 발효시켜 블루베리 유산균 발효액을 제조하는 단계로 이루어지는 것이 바람직하다.Also, the fermentation broth of blueberry lactic acid bacteria may be prepared by preparing a blueberry concentrate having a sugar content of 1 to 30 (brix), sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 ° C for 10 to 60 minutes, 1 to 10 parts by weight of a lactic acid bacterial strain is inoculated to 100 parts by weight of a sterilized blueberry concentrate and fermented at a temperature of 24 to 45 ° C for 1 to 10 days to prepare a fermentation broth of blueberry lactic acid bacteria.

또한 상기 팽이버섯 추출물 유산균 발효액은 팽이버섯을 세척하고 분쇄하는 전처리 단계, 상기 분쇄한 팽이버섯 분말을 60 ~ 100℃의 온도에서 1 ~ 10시간 동안 열수추출하고 여과하는 단계 및 상기 여과된 팽이버섯 추출액 100 중량부에 대해 유산균 균주 0.5 ~ 10 중량부를 접종하여 발효시키는 단계로 이루어지는 것이 바람직하다.The fermentation broth of lactic acid fermented Lactobacillus extract according to the present invention is characterized in that it comprises a pretreatment step of washing and crushing the top mushroom, a step of extracting and filtering the crushed top mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours and filtering the filtered top mushroom extract 0.5 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight of the lactic acid bacteria strain.

1. 블루베리 유산균 발효액 제조1. Preparation of blueberry lactic acid fermentation broth

블루베리 농축액 제조는 블루베리를 10 ~ 30 초 동안 흐르는 물에 깨끗이 세척한 후, 농축기 또는 착즙기에 투입하여 블루베리 농축액을 획득하는 것이 바람직하다.In order to prepare a blueberry concentrate, it is preferable to clean the blueberry in water flowing for 10 to 30 seconds, and then add the concentrate or the juice to obtain a blueberry concentrate.

이때, 상기 블루베리 농축액의 당도는 1 ~ 30 브릭스(°brix)를 갖는 것이 바람직하며, 가장 바람직하게는 5 ~ 20 브릭스(°brix)의 당도를 갖는 것이 바람직하다. At this time, the sugar content of the blueberry concentrate is preferably 1 to 30 brix, and most preferably 5 to 20 brix.

상기 제조된 블루베리 농축액은 50 ~ 100℃에서 10 ~ 60분 동안 살균하는 것이 바람직하다. 상기 살균은 미생물이 유입되거나, 미생물에 의해 오염되는 것을 방지하기 위해 농축액의 농도와 양 대비 상기 온도 및 시간을 적절히 적용하여 살균하는 것이 바람직하다.Preferably, the prepared blueberry concentrate is sterilized at 50 to 100 DEG C for 10 to 60 minutes. The sterilization is preferably sterilized by appropriately applying the temperature and time to the concentration and amount of the concentrate to prevent microorganisms from entering or being contaminated by microorganisms.

상기 살균된 블루베리 농축액의 100 중량부에 대해 배양된 Lactobacillus plantrarum KSH-1406(KCTC SD1057) 유산균 균주를 1 ~ 10 중량부를 접종하여 25 ~ 45℃의 온도에서 1 ~ 10일 동안 배양하여 발효시키는 것이 바람직하다.To 100 parts by weight of the sterilized blueberry concentrate was added Lactobacillus plantrarum 1 to 10 parts by weight of KSH-1406 (KCTC SD1057) lactic acid bacterium strain is preferably inoculated and cultured at 25 to 45 ° C for 1 to 10 days to ferment.

또한 상기 유산균의 활성이 원활히 이루어질 수 있도록 25℃ 미만으로 배양시키지 않는 것이 바람직하며, 배양 온도가 45℃를 초과할 경우 발효 온도가 높아 유산균이 사멸하거나 혼합 농축액 오염이 발생할 수 있어 상기 적정온도에서 배양하여 발효시키는 것이 바람직하다.If the culture temperature is higher than 45 ° C, the fermentation temperature is too high to cause the lactic acid bacteria to be killed or to contaminate the mixed concentrate, so that the cultivation at the proper temperature And then fermented.

상기 유산균 균주인 Lactobacillus 속은 당류를 발효하여 에너지를 획득하여 다량의 유산을 생성하는 세균으로 형태적으로는 Gram 양성 무포자 간균으로 다형성을 나타내고, 0.5 ~ 0.9×1 ~ 11㎛로 단간균에서 장간균의 여러형태로 나타내며, Coryne형을 나타내는 균종도 있다. 균의 배열은 단재, 이연쇄, 단연쇄, 단붕상이 있다. 대부분은 운동성이 없고, 보통은 catalase 음성이다. 본 속은 산소가 적은 환경에서 주로 발육하며 각종의 당에서 유산을 생성한다. 이들은 적절한 산도에서 내성을 보이는 것이 많고 영양요구성은 매우 복잡하고, 당류 외 많은 아미노산이나 비타민류를 요구하여 균종 또는 균주에 따라 미량 영양소를 가하지 않으면 발육할 수 없는 것도 알려져 있다. 유산균에 의한 유산발효의 형식은 정상유산발효(homo fermentation)와 이상유산발효(hetero fermentation)로 나누어진다. 정상 유산발효는 당류에서 유산만을 생성하는 발효로 이것을 하는 유산균을 정산 유산균이라 한다.Bacteria by fermenting the sugars of Lactobacillus genus of the lactic acid bacteria strain to obtain the energy to generate a large amount of legacy morphologically represents a polymorphism in Gram-positive non-spore bacillus, intestinal bacilli in only a 0.5 ~ 0.9 × 1 ~ 11㎛ bacillus , And there are some species showing Coryne type. The arrangement of microorganisms is termed, dehydrated, single-stranded, and single-ended. Most are mobility-free, usually catalase negative. This genus develops mainly in low oxygen environments and produces lactic acid in various sugars. It is also known that they are resistant to appropriate acidity, have a very complex nutritional requirement, require many amino acids and vitamins other than saccharides, and can not develop unless they are supplemented with micronutrients depending on the species or strain. Lactic acid fermentation by lactic acid bacteria is classified into homo fermentation and heterotrophic fermentation. Normal lactic acid fermentation is a fermentation that produces only lactic acid in saccharides. Lactic acid bacteria that do this are fermented lactic acid bacteria.

또한 상기 블루베리에 함유된 안토시아닌 성분은 시력보호 및 눈 건강에 도움을 주며, 특히 당뇨병에 기이한 망막염과 백내장의 예방할 수 있는 것으로 알려져 있다. 또한 상기 블루베리는 항산화력이 뛰어나 뇌세포의 노화를 예방하는 역할을 하며, 심장 질환과 심장발작의 원인이 되는 유해 콜레스테롤의 형성을 감소시키는 역할을 하며, 요로 감염증 예방에 효과가 있다.It is also known that the anthocyanin ingredient contained in the blueberries is effective for protecting eyesight and eye health, and especially preventing diabetic retinitis and cataracts. The blueberry has an antioxidant power, plays a role of preventing aging of brain cells, plays a role in reducing the formation of harmful cholesterol which is a cause of heart disease and heart attack, and is effective in the prevention of urinary tract infections.

상기 유산균 발효에 의해 제조된 블루베리 유산균 발효액의 이화학적 특성으로 pH는 3.40 ~ 3.44, 당도 9 ~ 10, 산도는 0.45 ~ 0.52가 되도록 배양하여 발효시켜 블루베리 유산균 발효액을 제조하는 것이 바람직하다.The fermentation broth of blueberry lactic acid bacteria produced by the lactic acid fermentation is preferably fermented by culturing the fermentation broth to a pH of 3.40 to 3.44, a sugar content of 9 to 10, and an acidity of 0.45 to 0.52.

2. 팽이버섯 유산균 발효액의 제조2. Preparation of Fermentation Lactic Acid Bacterium

팽이버섯을 수확하여 세척하고 건조가 용이하도록 잘게 세절한 후, 40 ~ 70℃의 온도로 8 ~ 24 시간 동안 건조시키는 것이 바람직하다. 상기 팽이버섯을 건조하는 방법은 제한하지 않으나, 열풍건조시키는 것이 바람직하다.It is preferable to harvest the top mushroom, wash it, finely cut it for easy drying, and dry it at a temperature of 40 to 70 ° C for 8 to 24 hours. The method of drying the top mushroom is not limited, but it is preferable to carry out hot air drying.

상기 건조된 팽이버섯을 100 ~ 300 메쉬의 크기로 분쇄한 다음 분쇄된 팽이버섯 분말을 정제수와 질량대비 1 : 5 ~ 30의 비율로 혼합하여 60 ~ 100 ℃의 온도에서 1 ~ 10 시간 동안 열수추출하는 것이 바람직하다.The dried top mushroom was pulverized to a size of 100 to 300 mesh, and the pulverized top mushroom powder was mixed with the purified water at a ratio of 1: 5 to 30 by mass, and the mixture was heated at 60 to 100 ° C for 1 to 10 hours for hot water extraction .

상기 열수추출한 팽이버섯 추출물에서 건더기를 분리하고 팽이버섯 추출액을 획득하여 60 ~ 100℃의 온도에서 1 ~ 60 분 동안 살균 단계를 실시하는 것이 바람직하다.It is preferable to separate the mushroom from the mushroom extract and extract the Mushroom mushroom extract and conduct the sterilization step at a temperature of 60 to 100 ° C for 1 to 60 minutes.

상기 열수추출하여 얻은 팽이버섯 추출액에 이물질 또는 미생물이 유입되거나, 오염되는 것을 방지하기 위해 상기 온도 및 시간으로 살균하는 것이 바람직하다.It is preferable to sterilize at the above-mentioned temperature and time to prevent foreign substances or microorganisms from entering or being contaminated into the extract of the mushroom mushroom obtained by the hot water extraction.

상기 살균된 팽이버섯 추출액 100 중량부에 유산균 균주를 0.5 ~ 10 중량부를 접종하여 25 ~ 45℃의 온도에서 5 ~ 25일 동안 발효시키는 것이 바람직하다. 이때, 상기 유산균의 활성이 원활히 이루어질 수 있도록 25℃ 미만으로 배양시키지 않는 것이 바람직하며, 45℃를 초과할 경우 발효 온도가 높아 유산균이 사멸하거나 팽이버섯 추출액의 오염이 발생할 수 있어 상기 적정온도에서 배양하여 발효시키는 것이 바람직하다.Preferably, 0.5 to 10 parts by weight of the lactic acid bacteria strain is inoculated in 100 parts by weight of the sterilized mushroom extract and fermented at 25 to 45 ° C for 5 to 25 days. At this time, it is preferable not to cultivate the lactic acid bacteria below 25 ° C so that the activity of the lactic acid bacteria can be smoothly performed. If the temperature exceeds 45 ° C, the lactic acid bacteria may be killed or contamination of the mushroom extract may occur, And then fermented.

또한 상기 유산균 균주를 상기 살균된 팽이버섯 추출액에 접종시켜 pH 4.0 ~ 7.5, 당도 2.0 ~ 8.0 및 산도 0.05 ~ 0.30이 되도록 배양하여 발효시켜 팽이버섯 추출물 유산균 발효액을 제조하는 것이 바람직하다.The lactic acid bacteria strain is preferably inoculated into the sterilized mushroom extract to be fermented to pH 4.0 to 7.5, sugar content of 2.0 to 8.0 and acidity of 0.05 to 0.30 to prepare a fermentation broth of fermented mushroom extract.

3. 블루베리 식물성 유산균 발효음료 제조3. Manufacture of blueberry vegetable lactic acid fermented beverages

상기 제조된 블루베리 유산균 발효액 및 팽이버섯 추출물 유산균 발효액을 이용하여 블루베리 식물성 유산균 발효음료를 제조하는 것이 바람직하다.It is preferable to produce the fermented blueberry vegetable lactic acid fermented beverage by using the fermented broth of fermented blueberry lactic acid bacteria and fermented broth of fermented mushroom extract.

상기 제조된 블루베리 유산균 발효액은 블루베리 농축액에 유산균을 접종하여, 발효시켜 제조된 것으로 유산균뿐만 아니라 블루베리에 함유된 유용성분을 동시에 섭취할 수 있는 효과가 있다.The fermentation broth of the produced blueberry lactic acid bacteria is produced by inoculating lactic acid bacteria into a blueberry concentrate and fermenting the broth. The fermentation broth has an effect of simultaneously ingesting not only lactic acid bacteria but also useful components contained in blueberry.

하기 표 1은 상기 제조한 블루베리 유산균 발효액 및 팽이버섯 추출물 유산균 발효액이 포함되어 제조된 블루베리 식물성 유산균 발효음료 제조 배합비를 나타낸 것이다.Table 1 below shows the blending ratio of the fermented blueberry lactic acid bacteria manufactured with the above fermented broth of Lactobacillus acidus and Lactobacillus sp.

원료명Raw material name 배합비(중량％)Compounding ratio (% by weight) 블루베리 유산균 발효액Blueberry lactic acid fermentation broth 5 ~ 505 to 50 액상과당Liquid fructose 5 ~ 455 ~ 45 폴리덱스트로오즈Polydextrose 1 ~ 51-5 적포도 농축액Red grape concentrate 0.5 ~ 1.50.5 to 1.5 구연산Citric acid 0.2 ~ 1.20.2 to 1.2 블루베리향Blueberry incense 0.15 ~ 0.550.15-0.55 비타민 CVitamin C 0.04 ~ 0.140.04 to 0.14 스테비텐 후레쉬Stevent Fresh 0.01 ~ 0.110.01 to 0.11 팽이버섯 추출물 유산균 발효액Lactic acid fermentation extract of mushroom extract 0.5 ~ 270.5 to 27 정제수Purified water 30 ~ 6530 to 65 합계Sum 100100

상기 액상과당은 콘 시럽의 성분을 조절하여 만든 과당의 비중이 높고, 설탕 시럽보다 점성도가 큰 액체이다. 단맛이 나는 과당은 포도당처럼 단당(monosaccharide)의 한 종류이다.The liquid fructose is a liquid having a high specific gravity of fructose prepared by controlling the ingredients of corn syrup and a viscosity higher than that of sugar syrup. Sweetened fructose is a kind of monosaccharide like glucose.

상기 폴리덱스트로오즈는 글루코오스, 솔비톨 및 구연산을 가열 중합하여 만든 백색에서 담황생의 비결정성의 분말로 무취, 약간의 산미를 갖는다. 물에 잘 녹아 인간의 소화효소계에서 분해되지 않기 때문에 가용성 식이섬유로서 청량음료수 등에 사용되고 있다.The polydextrose is a white, amorphous, amorphous powder made by heating polymerization of glucose, sorbitol and citric acid, and has odorless and slightly acidic properties. Because it is well soluble in water and does not decompose in human digestive enzymes, it is used in soft drinks as soluble fiber.

상기 구연산은 결정구연산과 무수구연산으로 구분되며, 결정구연산은 건조한 대기 속에서 서서히 풍화되고 습기찬 공기 속에서 서서히 조해하며, 뜨겁게 하면 용융하여 자극성 악취를 가지는 증기를 발생하면서 탄화하며, 청량음료수, 혼성주, 캔디, 젤리, 잼, 빙과 및 통조림 등의 산성조미료 및 식용유의 산패방지제로 사용된다. 무수구연산은 구연산 결정 석출온도를 37℃이상으로 하여 무수물을 얻으며, 분말주스, 가루발포주스, 분말셔벗, 분말케첩, 추잉껌 등 수분을 싫어하는 식품이나 가루식품의 산미료로 사용된다.The citric acid is divided into crystalline citric acid and anhydrous citric acid. Crystalline citric acid is gradually weathered in a dry atmosphere and slowly decomposed in moist air. When heated, it is melted to carbonize while generating steam with irritating odor, , Acidic seasoning such as candy, jelly, jam, ice-cream, canned food, and cooking oil. Anhydrous citric acid is used as an acidifier for foods that do not like water or powdery foods such as powdered juice, powdered foam juice, powdered sorbet, powdered ketchup, and chewing gum.

이하에서 실시예를 통하여 본 발명을 보다 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 당업자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 당업자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

실시예Example

실시예 1Example 1

5 ~ 20 브릭스(°brix)의 블루베리 농축을 50 ~ 100℃의 온도에서 10 ~ 60 분 동안 살균한다. 미리 배양한 Lactobacillus plantarum KSH-1406(KCTC SD1057) 유산균 균주를 상기 살균한 블루베리 농축액 100 중량부에 대해 1 ~ 10 중량부를 접종하여 25 ~ 45℃의 온도에서 1 ~ 10일간 배양하여 발효시켜 블루베리 유산균 발효액을 제조한다.The blueberry concentration of 5-20 bricks (brix) is sterilized at a temperature of 50-100 ° C for 10-60 minutes. Pre-cultured Lactobacillus plantarum 1 to 10 parts by weight of KSH-1406 (KCTC SD1057) lactic acid bacterium strain is inoculated with 100 parts by weight of the sterilized blueberry concentrate and incubated at 25 to 45 ° C for 1 to 10 days for fermentation to produce a fermentation broth of blueberry lactic acid bacteria .

팽이버섯 100㎏을 색척한 후, 40 ~ 70℃의 온도에서 8 ~ 24시간 동안 건조시킨 후, 분쇄하여 팽이버섯 분말을 제조한다. 상기 분쇄한 팽이버섯 분말과 정제수를 중량대비 1 : 5 ~ 30의 비율로 혼합하고 60 ~ 100℃의 온도에서 1 ~ 10시간 동안 열수추출한다. 상기 열수추출한 팽이버섯 추출액을 60 ~ 100℃의 온도에서 1 ~ 60 분 동안 살균한 후, Lactobacillus plantrarum KSH-1406(KCTC SD1057) 유산균 균주를 상기 살균한 팽이버섯 추출액에 접종하여 25 ~ 45℃의 온도에서 5 ~ 25일 동안 발효하여 팽이버섯 추출물 유산균 발효액을 제조한다.After 100 ㎏ of top mushroom is colored, it is dried at a temperature of 40 to 70 캜 for 8 to 24 hours and then pulverized to prepare a top mushroom powder. The crushed mushroom powder and purified water are mixed at a ratio of 1: 5 to 30 by weight, and the mixture is subjected to hot water extraction at a temperature of 60 to 100 ° C for 1 to 10 hours. The hot mushroom extract extracted with hot water was sterilized at a temperature of 60 to 100 ° C for 1 to 60 minutes, and then the Lactobacillus plantrarum The KSH-1406 (KCTC SD1057) lactic acid bacteria strain is inoculated into the sterilized mushroom extract and fermented at 25 to 45 ° C for 5 to 25 days to prepare a fermentation broth of Lycopersic mung bean extract.

상기 제조된 블루베리 유산균 발효액 5 ~ 50L, 액상과당 5 ~ 45L, 폴리덱스트로오즈 1 ~ 5L, 적포도 농축액 0.5 ~ 1.5L, 구연산 0.2 ~ 1.2L, 블루베리향 0.15 ~ 0.55L, 비타민 C 0.04 ~ 0.14L, 스테비텐 후레쉬 0.01 ~ 0.11L, 팽이버섯 추출물 유산균 발효액 0.5 ~ 27L 및 정제수 30 ~ 65L을 혼합하여 블루베리 식물성 유산균 발효음료를 제조한다.5 to 50 L of the fermented blueberry lactic acid fermentation broth, 5 to 45 L of liquid fructose, 1 to 5 L of polydextrose, 0.5 to 1.5 L of red grape concentrate, 0.2 to 1.2 L of citric acid, 0.15 to 0.55 L of blueberry flavor, ~ 0.14L, Stevent Fresh 0.01 ~ 0.11L, Lycopersicon esculentum Extract 0.5 ~ 27L of lactic acid fermentation broth and 30 ~ 65L of purified water are mixed to prepare blueberry vegetable lactic acid fermented beverage.

Claims (1)

발효성 가바(GABA) 성분이 함유된 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물에 있어서,
상기 블루베리 식물성 유산균 발효음료 조성물은 a) 블루베리 유산균 발효액 5 ~ 50 중량％, b) 팽이버섯 추출물 유산균 발효액 0.5 ~ 27 중량％, c) 액상과당 5 ~ 45 중량％ 및 d) 정제수 30 ~ 65 중량％로 구성되며,
상기 블루베리 유산균 발효액은 1 ~ 30(°brix)의 당도를 갖는 블루베리 농축액을 제조하는 단계, 상기 제조한 블루베리 농축액을 50 ~ 100℃의 온도에서 10 ~ 60분 동안 살균하는 단계 및 상기 살균한 블루베리 농축액 100 중량부에 대해 유산균 균주 1 ~ 10 중량부를 접종하여 24 ~ 45℃의 온도에서 1 ~ 10일 동안 발효시켜 블루베리 유산균 발효액을 제조하는 단계;
상기 팽이버섯 추출물 유산균 발효액은 분쇄한 팽이버섯 분말을 60 ~ 100℃의 온도에서 1 ~ 10시간 동안 열수추출하고 여과한 후 상기 여과된 팽이버섯 추출액 100 중량부에 대해 유산균 균주 0.5 ~ 10 중량부를 접종하여 발효시키는 단계를포함하여 구성되는 것을 특징으로 하는 발효성 가바(GABA) 성분이 함유된 팽이버섯 추출물 유산균 발효액을 혼합한 블루베리 식물성 유산균 발효음료 조성물.
A fermented beverage composition for blueberry plant lactobacillus fermentation mixed with a fermentation broth of a fermented soybean mushroom extract containing a GABA component,
Wherein the fermented beverage composition comprises: a) 5 to 50% by weight of fermented blueberry lactic acid bacterium; b) 0.5 to 27% by weight of fermented lactic acid fermentation broth of a mushroom extract; 5 to 45% by weight of liquid fructose; and d) % By weight,
Wherein the fermentation broth of blueberry lactic acid bacteria comprises a step of preparing a blueberry concentrate having a sugar content of 1 to 30 (brix), sterilizing the prepared blueberry concentrate at a temperature of 50 to 100 ° C for 10 to 60 minutes, 1 to 10 parts by weight of a lactic acid bacterium strain is inoculated to 100 parts by weight of a concentrated blueberry liquid and fermented at a temperature of 24 to 45 ° C for 1 to 10 days to prepare a fermentation broth of blueberry lactic acid bacteria;
The powdery mushroom extract of the mushroom extract of the present invention is obtained by heat-extracting and filtering the pulverized mushroom powder at a temperature of 60 to 100 ° C for 1 to 10 hours, and then 0.5 to 10 parts by weight of the lactic acid bacterium strain is inoculated to 100 parts by weight of the filtered mushroom extract Fermented beverage composition comprising a fermented gabapentin (GABA) component and a fermented gabapentin (GABA) component.
KR1020170163730A 2017-11-30 2017-11-30 Blueberry plant lactic acid bacteria fermented beverage compositon comprising a mixture pf fermentable GABA component containing Enoki extract lactic acid bacteria fermentation broth KR20170137684A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108991505A (en) * 2018-07-13 2018-12-14 成都蓝润康生物科技有限公司 A kind of blueberry local tyrant and its application in antitumor
KR102509499B1 (en) 2022-02-07 2023-03-16 (주) 아머드프레시 Method for manufacturing vegetable lactic acid nacteria fermented almond milk

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108991505A (en) * 2018-07-13 2018-12-14 成都蓝润康生物科技有限公司 A kind of blueberry local tyrant and its application in antitumor
KR102509499B1 (en) 2022-02-07 2023-03-16 (주) 아머드프레시 Method for manufacturing vegetable lactic acid nacteria fermented almond milk

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