KR970005124A - Method for producing lactic acid fermentation probiotic beverages based on plant leaves - Google Patents

Method for producing lactic acid fermentation probiotic beverages based on plant leaves Download PDF

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Publication number
KR970005124A
KR970005124A KR1019950020059A KR19950020059A KR970005124A KR 970005124 A KR970005124 A KR 970005124A KR 1019950020059 A KR1019950020059 A KR 1019950020059A KR 19950020059 A KR19950020059 A KR 19950020059A KR 970005124 A KR970005124 A KR 970005124A
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South Korea
Prior art keywords
lactic acid
fermentation
leaf
pectinase
glucosidase
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KR1019950020059A
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Korean (ko)
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KR0150395B1 (en
Inventor
안종현
이병순
김영걸
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한동근
주식회사 태평양
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Priority to KR1019950020059A priority Critical patent/KR0150395B1/en
Publication of KR970005124A publication Critical patent/KR970005124A/en
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Publication of KR0150395B1 publication Critical patent/KR0150395B1/en

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—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
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 두충엽, 솔잎 모로헤이야엽, 감잎 및 명일엽 중에서 선택된 1종 이상의 식물엽을 세척한후 습식분쇄기로 0.5~1mm 입자가 되도록 분쇄하는 공정; 얻은 혼합액에 셀룰라제와 펙티나제를 처리하고, 연이어 β-글루코시다제로 처리하여 조직을 분해시키는 공정; 및 유산균주인 락토바실러스 아시도필러스(L. acidophilus : KFCC10819)와 스트렙토코커스 써모필러스(S. thermophilus : KFCC10820)와의 혼합 스타터를 접종하여 유산, 발효시키는 공정을 포함함을 특징으로 식물엽을 주재로 한 유산발효 생균음료의 제조방법에 관한 것이다. 본 발명의 제조방법은 기호성이 월등히 개선되고, 뿐만아니라 건강차 본래의 우수한 약리작용에 유산균에 의한 정장효과도 얻을 수 있는 식물엽을 주재로 한 유산발효 생균음료를 제공할 수 있다.The present invention comprises the steps of washing the at least one plant leaf selected from two leaves, pine needles, moro hay leaf, persimmon leaves and Myeongil leaves to be 0.5 ~ 1mm particles with a wet mill; Treating the obtained mixture with cellulase and pectinase followed by treatment with β-glucosidase to decompose the tissue; And inoculating and mixing the starter of Lactobacillus acidophyllus (L. acidophilus: KFCC10819) and Streptococcus thermophilus (KFCC10820), which is a lactic acid strain, to induce lactic acid and fermentation. It relates to a method for producing lactic acid fermentation probiotic beverage. The production method of the present invention can provide a lactic acid fermentation probiotic beverage mainly based on plant leaves that can be improved significantly in palatability, as well as can obtain a formal effect by lactic acid bacteria in the excellent pharmacological action of health tea.

Description

식물엽을 주재로 한 유산발효 생균음료의 제조방법Method for producing lactic acid fermentation probiotic beverages based on plant leaves

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

두충엽, 솔잎 모로헤이야엽, 감잎 및 명일엽 중에서 선택된 1종 이상의 식물엽을 세척한후 습식분쇄기로 0.5~1mm 입자가 되도록 분쇄하는 공정; 얻은 혼합액에 셀룰라제와 펙티나제를 처리하고, 연이어 β-글루코시다제로 처리하여 조직을 분해시키는 공정; 및 유산균주인 락토바실러스 아시도필러스(L. acidophilus : KFCC10819)와 스트렙토코커스 써모필러스(S. thermophilus : KFCC10820)와의 혼합 스타터를 접종하여 유산, 발효시키는 공정을 포함함을 특징으로 식물엽을 주재로 한 유산발효 생균음료의 제조방법.Washing at least one plant leaf selected from two leaf loaves, pine needles, moro hay leaf, persimmon leaf, and light leaf, and then grinding them to 0.5 to 1 mm particles using a wet mill; Treating the obtained mixture with cellulase and pectinase followed by treatment with β-glucosidase to decompose the tissue; And inoculating and mixing the starter of Lactobacillus acidophyllus (L. acidophilus: KFCC10819) and Streptococcus thermophilus (KFCC10820), which is a lactic acid strain, to induce lactic acid and fermentation. Method for producing lactic acid fermentation probiotic beverage. 제1항에 있어서, 셀룰라제, 펙티나제 및 β-글루코시다제는, 셀룰라제 : 펙티나제 : β-글루코시다제 = 2.0~4.0 : 1.0 : 1.0의 비율로, 전체 중량에 대해 0.06~0.12%(v/v)의 양으로 첨가하며, 셀룰라제와 펙티나제를 먼저 첨가하여 1~2시간 효소반응시킨 후, β-글루코시다제를 첨가하여 4~12시간 효소반응시킴을 특징으로 하는 식물엽을 주재로 한 유산발효 생균음료의 제조방법.The method according to claim 1, wherein the cellulase, pectinase and β-glucosidase are in the ratio of cellulase: pectinase: β-glucosidase = 2.0 to 4.0: 1.0: 1.0, and 0.06 to 0.1 based on the total weight. It is added in an amount of 0.12% (v / v), and cellulase and pectinase are added first for 1 to 2 hours to enzymatic reaction, and β-glucosidase is added for 4 to 12 hours for enzymatic reaction. A method for producing a lactic-fermented probiotic beverage based on plant leaves. 제1항 또는 제2항에 있어서, 락토바실러스 아시도필러스(L. acidophilus : KFCC10819)와 스트렙토코커스 써모필러스(S. thermophilus : KFCC10820)는 2:1 중량비로 혼합하여, 전체 중량에 대해 0.6~1.0%의 양으로 첨가하며, 35~40℃에서 24~36시간 유산발효를 진행하여 산도 0.15~0.2%에 도달하면 발효를 완료함을 특징으로 하는 식물엽을 주재로 한 유산발효 생균음료의 제조방법.The method according to claim 1 or 2, L. acidophilus (KFCC10819) and Streptococcus thermophilus (S. thermophilus: KFCC10820) is mixed in a 2: 1 weight ratio, 0.6 to the total weight It is added in an amount of ~ 1.0%, lactic acid fermentation is carried out at 35 ~ 40 ℃ for 24 to 36 hours, when the acidity reaches 0.15 ~ 0.2% of the fermentation of lactic acid fermentation probiotic beverage based on plant leaves, characterized in that complete fermentation Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950020059A 1995-07-08 1995-07-08 The making method of the beverage for plants leaves KR0150395B1 (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030060457A (en) * 2002-01-09 2003-07-16 박주진 A making methods of the foodstuff using the wheat flour and the molokia and the foodstuff using the wheat flour and the molokia thereof
KR100426279B1 (en) * 2000-02-03 2004-04-08 주식회사 디히 Lactic acid bacterial fermentation products and manufacturing method thereof
KR100454152B1 (en) * 2001-12-03 2004-10-26 주식회사농심 Method for preparing dropwort extract having high savory taste
KR102036860B1 (en) * 2018-10-05 2019-10-25 한국식품연구원 A composition as a prebiotic for improving intestinal microflora containing corchorous olitorius

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100418256B1 (en) * 2001-09-27 2004-02-14 이도훈 Process for preparing health food for eating the raw
TWI465565B (en) * 2005-06-02 2014-12-21 Yakult Honsha Kk Fermentated foods containing bacteria of the genus bifidobacterium and method of preparing the same
KR101484685B1 (en) * 2013-03-07 2015-01-21 주식회사 콧데 Composition comprising Angelica keiskei extract as active ingredient

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100426279B1 (en) * 2000-02-03 2004-04-08 주식회사 디히 Lactic acid bacterial fermentation products and manufacturing method thereof
KR100454152B1 (en) * 2001-12-03 2004-10-26 주식회사농심 Method for preparing dropwort extract having high savory taste
KR20030060457A (en) * 2002-01-09 2003-07-16 박주진 A making methods of the foodstuff using the wheat flour and the molokia and the foodstuff using the wheat flour and the molokia thereof
KR102036860B1 (en) * 2018-10-05 2019-10-25 한국식품연구원 A composition as a prebiotic for improving intestinal microflora containing corchorous olitorius

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