KR20030020064A - Beverage containing fucoidan-containing extract and process for the preparation thereof - Google Patents

Abstract

The present invention relates to a beverage comprising a fucoidan-containing extract and a method for preparing the same, wherein the beverage comprising the fucoidan-containing extract of the present invention inoculated and fermented by lactic acid bacteria to the fucoidan-containing extract extracted from seaweed is seaweed While removing the off-flavor caused by the unique odor of muddy seaweed, it is endowed with algae functionality and can be widely used as a health drink.

Description

Beverage containing fucoidan-containing extract and method for preparing the same {BEVERAGE CONTAINING FUCOIDAN-CONTAINING EXTRACT AND PROCESS FOR THE PREPARATION THEREOF}

The present invention relates to a beverage containing a fucoidan-containing extract and a preparation method thereof.

With the recent economic development, changes in the social environment have caused problems of instant food, environmental pollution, or securing safe foods due to excessive use of pesticides. Therefore, the demand for natural foods and healthy foods is increasing. Many kinds of foods are supplied under the name of supplements, but these are unproven foods that threaten public health. In line with this trend, the interest in marine natural products has been greatly increased in recent years, and various product developments have been made.

Algae are widely known as alkaline health foods, and in recent years, algae intake has increased significantly, supported by scientific evidence, such as controlling constipation, obesity, cholesterol, etc., and revealing various physiological functions of certain ingredients. have. Based on these scientific effects, various processed products using seaweeds as healthy food materials have been attempted, and in fact, from primary processed products such as seaweed powder and seaweed powder rings to higher order processed products using chemical properties of seaweed such as seaweed noodles It is commercially available. However, the seaweed is due to the distinctive flavor of mudfish turns into a very unacceptable odor due to heating during processing. Therefore, the removal of off-flavor is the most important and important factor in the development of processed products using seaweed.

The inventors of the present invention, while using the fucoidan-containing extract extracted from seaweed as the main ingredient, while continuing to develop a beverage from which off-flavor-induced odor is removed, by inoculating a specific lactobacillus to the fucoidan-containing extract The present invention has been completed by discovering that this can be solved.

Accordingly, it is an object of the present invention to provide a beverage comprising the fucoidan-containing extract and a preparation method thereof.

In order to achieve the above object, the present invention provides a beverage containing a fucoidan-containing extract, lactic acid bacteria and food-acceptable additives.

In order to achieve the above another object, the present invention provides a method for producing a beverage comprising a fucoidan-containing extract, including fermenting by inoculating the fucoidan-containing extract with lactic acid bacteria.

Hereinafter, the present invention will be described in more detail.

The fucoidan-containing extract of the present invention can be extracted from kelp or seaweed, which is dried seaweed, first, pulverizing seaweed or seaweed, and 15 to 25 times (w / v), preferably 18 to 20, with respect to the ground seaweed. Pear dilute acid, such as 0.05 to 0.15 M hydrochloric acid or sulfuric acid, is added and extracted at 80 to 100 ° C., preferably at 90 ° C. for 120 to 240 minutes, preferably 180 minutes, and then filtered to give a large amount of fucoidan. The contained fucoidan-containing extract can be obtained.

Beverages containing the fucoidan-containing extract extracted from the seaweeds of the present invention can be inoculated with lactic acid bacteria in order to remove off-flavor-induced off-flavor. Such lactic acid bacteria are used in an amount of 0.03 to 0.1% by weight, preferably 0.05 to 0.07% by weight relative to the total weight of the fucoidan-containing extract. Lactobacillus usable in the present invention is Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ) or a mixture thereof.

In the beverage of the present invention, sugars may be further added as a lactic acid bacteria fermentation substrate to assist in the growth and fermentation of lactic acid bacteria. As the sugars usable in the present invention, any of glucose, fructose or maltose can be used, and glucose is particularly preferable. The amount used is 0.5 to 1.5% by weight, preferably 0.7 to 1.0% by weight relative to the total weight of the fucoidan-containing extract.

The health beverage according to the present invention can be prepared as follows. First, inoculate 0.05-0.07% by weight of lactic acid bacteria to the fucoidan-containing extract prepared above, selectively add sugars in an amount of 0.7-1.0% by weight, and then ferment at 30 ° C. for 7-9 days to extract the fucoidan-containing extract. A beverage containing can be prepared.

The health beverage of the present invention has no special limitation except for containing the fucoidan-containing extract and lactic acid bacteria as essential ingredients at the indicated ratios, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. have. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. have.

In addition to the above, the beverage of the present invention includes various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, colorants and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and salts thereof. , Organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components can be used independently or in combination.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1 Component Analysis of Seaweed and Seaweed, and Preparation of Extract containing Fucoidan

Sea dried seaweed ( Laminaria religiosa ) (obtained from Donghae Sokcho) and seaweed ( Undaria pinnatifida ) (obtained from Donghae Jumunjin) were obtained and analyzed in the general analysis method, and the results are shown in Table 1 below.

Item content(%) Kelp Seaweed Crude protein 20.1 21.5 George Room 2.0 2.3 Inquiry minutes 13.2 12.8 Former party 64.7 63.4

As shown in Table 1, the high ash content is believed to be due to the concentration of salts by drying. In addition, the sugars contained in kelp and seaweed were analyzed (Lehrfeld, J. Chroma. , 245 (1987); Anno, Agr. Biol. Chem. , 495 (1996); and Iizima-mizui, Kitassato Arch.Exp. , 59 (1985), and the results are shown in Table 2 below.

Item content(%) Kelp Seaweed Mannuronate 19.8 24.4 Guluronate 27.5 21.7 Fucoidan 5.5 4.9

The dried kelp or seaweed was washed, dried again, and then ground. 190 ml of 0.1 M HCl solution was added to each 10 g of ground kelp or seaweed, followed by pyrolysis extraction at 90 ° C. for 4 hours. The extract was filtered through filter paper (Adventec No. 2) to obtain about 145 ml of extract containing fucoidan, respectively.

Example 2: Preparation of Beverages Containing Fucoidan-Containing Extracts

Lactobacillus brevis (WIWSBY Co, & CHR HANSEN Co.) was inoculated at 100% in 100 ml of the fucoidan-containing extract prepared in Example 1 above. Subsequently, it was fermented at 30 ° C. for 7 days to prepare a beverage containing the fucoidan-containing extract. Table 3 below shows the change in pH, acidity, viscosity and the number of lactic acid bacteria in the beverage during fermentation.

Effective date (days) 0 One 3 5 7 Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract pH 3.86 3.80 3.8 3.82 3.78 3.82 3.74 3.75 3.72 3.45 Acidity (%) 0.22 0.24 0.22 0.24 0.22 0.24 0.23 0.28 0.23 0.30 Viscosity (cP) 12.5 12.5 12.0 12.5 10.5 12.5 7.5 12.5 7.5 10.0 Lactic acid bacteria count (× 10 ³ ) 0 0 0 0 0 0 1.5 4.5 15 25.5

In addition, the sensory test result of the beverage containing the prepared fucoidan-containing extract, it could be confirmed that the alcohol or fruit flavor.

Example 3 and Comparative Examples 1 to 6

A beverage containing a fucoidan-containing extract was prepared in the same manner as in Example 2 except for using the following lactic acid bacteria (obtained from WIWSBY Co, & CHR HANSEN Co.). Sensory test results are shown in Table 4 below.

Used lactic acid bacteria smell Example 2 L. brevis Alcohol, fruit Example 3 Lactobacillus plantarium ( L. plantarum ) Alcohol, fruit Comparative Example 1 Lactobacillus exidophilus ( L. acidophilus ) Acidity Comparative Example 2 L. bulgaris LB-12 ammonia Comparative Example 3 TTC-3 ( L. delbrueckii + Streptococcus thermophilus ) Wood burnt odor Comparative Example 4 Yo-Fast (Lactobacillus exidophilus + Streptococcus thermophilus) Wood burnt, ammonia Comparative Example 5 ABT-1 (Lactobacillus delbruekki + Lactobacillus exidophilus + Streptococcus thermophilus) Wood burning, ammonia, hops Comparative Example 6 Streptococcus thermophilus Wood burning, acidity

Example 4 Preparation of Drink Containing Sugar

Lactobacillus brevis (WIWSBY Co, & CHR HANSEN Co.) was inoculated in 100 ml containing the fucoidan-containing extract extracted from kelp or seaweed prepared in Example 1 0.01%. To this, glucose was added to the extract at concentrations of 1%, 0.5%, 1.5% and 2.0%, respectively, and fermented at 30 ° C. for 7 days to prepare a beverage containing a fucoidan-containing extract.

Table 5 below shows the change in pH, acidity, viscosity and the number of lactic acid bacteria in the beverage during the fermentation period according to the concentration of glucose.

Glucose Concentration (%) Effective date (days) 0 One 3 5 7 Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract Kelp Extract Seaweed Extract pH One 3.80 3.82 3.81 3.75 3.80 3.65 3.75 3.55 3.74 3.50 0.5 3.80 3.82 3.81 3.78 3.80 3.69 3.77 3.57 3.74 3.54 1.5 3.81 3.82 3.80 3.75 3.78 3.66 3.74 3.54 3.72 3.51 2.0 3.80 3.81 3.77 3.74 3.78 3.75 3.76 3.57 3.71 3.52 Acidity (%) One 0.23 0.23 0.23 0.42 0.23 0.47 0.24 0.48 0.24 0.46 0.5 0.23 0.23 0.23 0.40 0.25 0.46 0.25 0.49 0.25 0.47 1.5 0.23 0.23 0.25 0.41 0.24 0.47 0.25 0.49 0.25 0.48 2.0 0.23 0.23 0.24 0.44 0.25 0.48 0.27 0.50 0.26 0.48 Viscosity (cP) One 12.5 12.5 12.0 11.5 10.5 10.0 7.0 10.0 7.0 7.0 0.5 12.5 12.5 12.0 11.5 11.0 10.5 7.5 10.5 7.0 7.0 1.5 12.5 12.5 12.0 11.0 10.5 10.0 7.0 7.5 7.5 7.5 2.0 12.5 12.5 12.5 11.0 11.0 10.0 7.5 10.0 7.5 7.0 Lactic acid bacteria count (× 10 ³ ) One 0 0 0 0 1.1 2.2 20.0 18.0 110.0 245.0 0.5 0 0 0 0 1.0 2.0 20.8 17.5 101.7 221.8 1.5 0 0 0 0 1.2 2.4 20.3 18.3 109.2 239.6 2.0 0 0 0 0 1.1 2.2 20.1 18.1 110.5 244.9

As shown in Table 5, up to 1% glucose concentration, there is a difference in pH, acidity, viscosity and lactic acid bacteria according to the added concentration, it can be seen that the difference is less than 1% concentration.

In addition, it is shown in Table 6 to observe the change in the content of sugar and fucoidan in the beverage during the fermentation process.

Starch (mg / ml) Fucoidan (mg / ml) 0 days 3 days 7 days 0 days 3 days 7 days Kelp Extract 57.2 54.8 50.6 44.9 43.5 42.9 Seaweed Extract 45.8 38.6 34.6 33.8 33.5 31.9

As shown in Table 6, it was confirmed that the content of starch slightly decreased during the fermentation period, which is considered to be reduced by the use of added glucose as a fermentation substrate. On the other hand, the content of fucoidan was confirmed that little change during the fermentation period.

Test Example 1 Change in Flavor Components in Beverages

The change in the flavor component in the beverage during the fermentation period of the beverage prepared according to the method of Example 1 was measured by GC / MS and the results are shown in Table 7 below.

matter Raw material Fucoidan-containing extract 3-day fermentation 7 days of fermentation Kelp Seaweed Kelp Seaweed Kelp Seaweed Kelp Seaweed Cyclotrisiloxane 23.5 22.7 46.5 35.7 30.5 22.7 14.2 17.9 Cyclotetrasiloxane 14.9 15.0 35.7 35.6 33.5 15.4 39.6 7.8 Cyclopentasiloxane 17.3 17.2 9.9 9.8 5.6 12.0 9.3 7.4 Acetic acid or butanamine 19.6 20.3 5.2 5.4 25.1 25.0 20.8 21.4 Butanoic acid 8.8 6.5 Propanol 6.1 6.0 0.2 3.8 1.3 Aminobutanoic acid 3.5 3.3 Aminoacetic acid 5.8 7.4 0.1 0.4 5.2 1.2 1.1 Benzene 1.0 0.1 0.2 7.3 2.8 5.2 4.1 Pyridine Phenol Butylalcohol 0.5 13.1 0.4 11.6 Isobutylalcohol 0.2 0.1 Aziiridine 0.5 0.5 0.1 Ethanol or chloroform 3.9 36.8

As shown in Table 7, in the fermentation beverage containing the fucoidan-containing extract, new substances, butyl alcohol, isobutyl alcohol, aziridine, ethanol and chloroform, which were not detected at all in the raw material and the fucoidan-containing extract were produced. They seem to play a major role in the flavor of the drink.

The beverage fermented by inoculating the fucoidan-containing extract extracted from the seaweed of the present invention is fermented by lactic acid bacteria, while the off-flavor-induced off-flavor-induced odor can be widely used as a health drink.

Claims (6)

A fucoidan containing beverage comprising a fucoidan containing extract, a lactic acid bacterium and a food acceptable additive. The method of claim 1, A beverage characterized in that the fermented by adding 0.03 to 0.1% by weight of the lactic acid bacteria to the extract containing fucoidan based on the total amount of the extract. The method according to claim 1 or 2, Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ) or a mixture thereof. The method according to claim 1 or 2, The fucoidan-containing extract pulverizes dried kelp or seaweed, adds 15 to 25 times 0.05 to 0.15 M of hydrochloric acid or sulfuric acid based on the weight of the ground kelp or seaweed, and 120 to 240 minutes at 80 to 100 ° C. And extracting for a period of time, followed by filtration. The method of claim 1, Beverages characterized in that the fermentation by further adding 0.5 to 1.5% by weight of the sugar based on the total amount of the fucoidan-containing extract. A method for preparing a beverage comprising inoculating and fermenting lactobacillus to a fucoidan-containing extract.