KR20090046197A - Manufacturing method of health supplement fermented beverage and fermented beverage using the same - Google Patents

Abstract

The present invention relates to a method for preparing a health supplementary fermented beverage and a fermented beverage using the same, and more particularly, to a method for producing a health supplemented fermented beverage having good taste and health benefits by fermenting and extracting a natural plant based on buckwheat and mori. And to a fermented beverage using the same.

The method for producing a health supplementary fermented beverage of the present invention is 12 to 18 parts by weight, 30 to 40 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight of mineral wood, 8 to 12 parts by weight A mixing step of mixing 8 to 12 parts by weight of casualties and 8 to 12 parts by weight of malt enzymes; A fermentation step of dipping and mixing 200 to 300 parts by weight of water with respect to 100 parts by weight of the mixed material and fermenting at 28 to 32 ° C. for 12 to 16 days; It includes; extract step of extracting the hot water at 100 to 120 ℃ after the fermentation step.

According to the manufacturing method of the health supplementary fermented beverage of the present invention and the health supplementary fermented beverage using the same, the prevention and treatment of adult diseases such as hypertension, diabetes, fatigue recovery, It is very easy to drink because it has the effect of enhancing energy and excellent taste.

 Buckwheat, Pear, Mine, Daffolic, Non-Repair, Casualties, Fermentation, Fermented Beverage

Description

Fermented beverage manufacturing method and fermented beverage using the same {Fermented drink for supporting health and fermented drink

The present invention relates to a method for preparing a health supplementary fermented beverage and a fermented beverage using the same, and more particularly, to a method for producing a health supplemented fermented beverage having good taste and health benefits by fermenting and extracting a natural plant based on buckwheat and mori. And to a fermented beverage using the same.

Recently, as the living environment is accelerated, the diet is immediately focused on high calorie, and reports on various adult diseases including obesity, hypertension and so on are rapidly increasing. The dietary structure is undergoing a change in the socioeconomic environment such as nuclear familyization, individualization, population growth at night, the age of mass consumption, diversification of consumption patterns, the pursuit of convenience, and the increase of women's social entry.

In addition, the change of consciousness about the composition of meals and the increase of consumer's demand for simple meals began to appear as a tendency for convenience. However, such modern eating habits are likely to lead to malnutrition due to malnutrition, overnutrition and incorrect nutrition information.

Malnutrition due to malnutrition causes various diseases such as anemia, and excessive intake of nutrients causes overweight and obesity, which are emerging as a health problem today, and adult diseases such as obesity, arteriosclerosis, diabetes, hypertension and chronic degenerative diseases Caused by.

In addition, the busy and heavy daily lives of modern people bring about chronic fatigue, vitality and energy loss caused by fatigue and stress to incapacitate the human body to further increase the induction of the various diseases.

 In the modern diet, in particular, most of the drinking water that humans eat is instant drinks, and such instant drinks are manufactured by chemical processes, rather than natural ingredients, and are very harmful to the human body.

Instant drinks are drinks with a focus on taste and aroma, and they are just drinks that can be enjoyed as a favorite food without a great help to health. In addition, the drink containing the main ingredient of the synthetic material is instant taste in the taste and aroma, but it is not beneficial because it can cause various side effects and become habitual drink when taken for a long time.

As an alternative to the instant drinks, various types of fruit drinks, such as natural fruit drinks, fruit drinks, diluted fruit drinks, granulated drinks, etc., have been introduced. In recent years, functional drinks classified as ionic drinks are good for consumers. Getting a response. Since these functional drinks are being developed not only in the form of simple drinks, but also in various types of products such as functional vinegar, consumers' expectations for new types of functional drinks with various functionalities are expected to increase gradually.

One of the functional beverage products that are expected to meet the consumer's expectations is a beverage using the herbal medicine.

However, beverages prepared using conventional herbal medicines have to use a lot of water because the herbal medicines are put in water and boiled to make extracts, and the water must be boiled for a long time to make an extract form, and thus the manufacturing process is complicated and the manufacturing cost is high. There was a problem. In addition, there is a problem that can not fully utilize the effective ingredients of the plants that are herbal medicine by a simple heating process.

The present invention was created to improve the above problems, using a natural plant having excellent pharmacological effects, such as adult disease, fatigue recovery, energetics, etc. Method of producing a fermented beverage that can bring benefits to the human body and fermentation using the same Its purpose is to serve beverages.

Another object of the present invention is to provide a method for preparing a fermented beverage and a fermented beverage using the same, which have excellent preference and are fermented to extract the active ingredient so as to make the best use of natural plants.

Method for producing a health supplement fermented beverage of the present invention for achieving the above object 12 to 18 parts by weight, 30 to 40 parts by weight, 8 to 12 parts by weight of non-repair, 8 to 12 parts by weight of light wood based on 100 parts by weight of the total Mixing step of mixing 8 to 12 parts by weight, 8 to 12 parts by weight of casualties, 8 to 12 parts by weight of malt enzymes; A fermentation step of dipping and mixing 200 to 300 parts by weight of water with respect to 100 parts by weight of the mixed material and fermenting at 28 to 32 ° C. for 12 to 16 days; Characterized in that it comprises a; extraction step of extracting the hot water at 100 to 120 ℃ after the fermentation step.

The buckwheat of the mixing step is characterized in that the shoots are germinated to have a length of 6 to 10 cm.

It is characterized in that it further comprises; a aging step of aging 70 to 74 hours at 65 to 75 ℃ after the fermentation step.

And health supplementary fermented beverage of the present invention for achieving the above object is characterized in that it was prepared by the above methods.

As described above, according to the manufacturing method of the health supplementary fermented beverage of the present invention and the health supplementary fermented beverage using the same, the prevention and treatment of adult diseases such as hypertension and diabetes by ingesting the active ingredients of buckwheat, fern, non-repair, mad wood, dapsari, and casualties It has the effect of recovering fatigue and enhancing energy.

In addition, by fermenting and ripening the plants at low temperature to extract the active ingredients to maximize the efficacy of each plant and at the same time excellent in preference is very easy to drink.

In particular, buckwheat provides the advantage of using more germinated routines that have a very useful pharmacological effect on the human body.

Hereinafter, with reference to the accompanying drawings will be described in detail the manufacturing method of the health supplement fermented beverage of the present invention by manufacturing process.

1. Preparation of materials

First, plants are prepared as materials for producing the health supplementary fermented beverage of the present invention.

In the present invention, buckwheat, fern, non-ice, mad wood, daphnia, casualties are used to obtain extracts of useful plants. The plants are finely ground and mixed well with malt enzymes.

At this time, in the present invention, 12 to 18 parts by weight of buckwheat, 30 to 40 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight, 8 to 12 parts by weight of mineral wood, Daffari 8 based on 100 parts by weight of the total mixture of the plants and malt enzyme. It is preferable to mix and use in the ratio of 12 weight part-12 weight part, 8-12 weight part of casualties, and 8-12 weight part of malt enzyme. This is because the extract produced by mixing in the blending ratio is the optimum effect.

And the efficacy of each of the plants used in the present invention based on the data known in the literature is as follows.

Buckwheat (Fagopyrum esculentum Moench) is a year-old family belonging to the genus Madipul. It is distinct from taxonomic grains but has similar characteristics to cereals. Seeds of buckwheat have been very important grains since it was called Ohban Young Yeong (五方 之 靈 物), and have been used as food ingredients such as buckwheat noodles, buckwheat jelly, buckwheat porridge and buckwheat jeon. I enjoyed it as a vegetable. In addition, buckwheat has excellent pharmacological effects, and it is said that the herbaceous wood has strong gastrointestinal stimulation, energizes, clears the mind, and removes wastes in the intestine. It is said to be good for the treatment of diseases of the back.

Buckwheat contains 13% of protein, 2% of fat, 65 ~ 70% of carbohydrates, high calorie value, and other grains such as lysine, arginine, and leucine, which are essential amino acids that are not easily found in grains such as rice and wheat. Higher than In addition, buckwheat has 0.4 mg% of vitamin B1 and 0.30 mg% of B2, which is about three times higher than that of rice, and contains 2-5% of inorganic salts such as Ca, Fe, K, Na, Mg, Mn, and Se. It is a high food.

In particular, rutin (rutin: VitamineP or 2-Pheny1-3,4,7,3,4-pentahydrocyclocyclozyzyyyrene), known as a major component of buckwheat, is a type of flavonoids that lowers blood pressure, antioxidant effects, and antidiabetic activity. It is reported that there is. Rutin has a pharmacological action that inhibits excessive permeability of blood vessels and is used as a therapeutic agent for capillary diseases such as hypertension and cerebral hemorrhage caused by abnormal permeability. In addition, rutin has been used in various ways to prevent and treat adult diseases such as high blood pressure lowering agents, hypoglycemic agents, diet ingredients, cholesterol lowering agents, bad breath, glaucoma, diabetes, cancer.

Lespedeza bicolor is a perennial deciduous shrub belonging to the legume, twigs are ridges, dark brown, wood is light green and bones are white. The stem or leaf of the fern is called Hojija (胡 枝子), and it is collected in July-August and dried in the sun or used fresh. It contains ingredients such as quercetin, camphorol, trifolin, isoquarcetrin, and homo-orientin. Efficacy of lubrication (청), clear fever, diarrhea, dysmenorrhea, and cure whooping cough, non-bleeding, gonorrhea.

And non-Suri (Lespedeza cuneata) means a herb that opens the bar at night, and when it is eaten, it is said to shine even outside the sky. In addition, it is said that the great power to give great power king (大力 王), and chasing snakes is called Sachocho. Non-auri has excellent effects in treating various male diseases, lack of yang, premature ejaculation, oil well, vulgaris, etc., especially in elderly people who have weak kidney function. The leaves, roots, and stems of the rhinoceros contain flavonoids, finitol, phenol, tannin, and cytosterol. In particular, until now, pinitol, which is known to be a glycemic control active ingredient to diabetics, is a natural blood sugar enhancing component, and pinitol refers to d-chiro-inositol first known from the stem of sugar pine (Pinus lambertiana Dougl). Finitol, a type of sugar alcohol, is known to be a useful ingredient for blood sugar control. The British pharmacological journal introduced the fact that pinitol acts like insulin ("Insulin-like effect of Pinitol", 2000, Vol. 130, 1944 ~ 1948p). Since then, many scholars have intensively studied the effects of glycemic fortification. In addition, it is known to be involved in helping blood sugar to be used as an energy source or to convert glucose into glycogen and is known to be very effective in strengthening blood sugar. It has been confirmed in animal studies that finitol has an effect of preventing cataract, liver and kidney damage, which are likely to be complications of diabetes.

Ligustrum japonicum Thunb is an evergreen shrub belonging to the Oleaceae family. In folklore, berries are used as tonics, boils, medicinal spirits, bowels, each, and blood. The roots of the mineral wood and the sugar-mined tree are called Jook-geun and are harvested from September to October. It is effective to disperse blood and stop the pain. The fruit contained oleic acid, mannitol, glucose, palmitic acid and oleic acid, and the seeds contained 14.9% fatty oil. The mature fruit of the oak tree is called Journey Room. When the fruit matures in winter, the leaves are removed and dried in the sun, or the fruit is lightly distilled and dried in the sun. Journeys are active against cardiac tract, diuretic and hepatic function, stimulation of hair cell conversion in healthy humans, staphylococcus and dysentery bacillus, influenza bacteria, Pseudomonas aeruginosa, E. coli, and anticancer effects. The bark of the bark is called the bark of the bark and is collected frequently throughout the year, contains a large amount of syringic acid, and is known to have antimalarial and antipyretic effects. The active leaves, which are the leaves of the light wood, contain various active ingredients, and in vitro experiments showed that they had antibacterial activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli.

Kochia scoparia is a yearly herb of the dicotyledon, the central plant of the dicotyledon. The stem is initially green and then turns red. The leaves are alternate, lanceolate or row-shaped, lanceolate, narrow at both ends, flat at the edges, and have three veins. It is 2 ~ 5cm long and 2 ~ 8mm wide with long hairs. The fruit of Dapsari contains saponin, triterpenoid, sterol, etc., and it is used for medicinal use in tonic, diuretic, small, or dry stomach.

 Casualties (蛇床子) is a biennial herb of the apiaceae family, also called snakedorat. The main components of the casualties are cardinene and tolene, and P-Cymene, Flavonoid, Tannin, Saponin, Cumarin, Essential Oil and β-Sitosterol. Young shoots are eaten as herbs, and fruits are used as astringents, anti-inflammatory agents, and insecticides. Casualties warm and heighten the kidneys and apply them to conditions such as male stigma and female infertility. It has been used for a long time as a nourishing tonic food. Casualties also have a nourishing qualities to use as a stamina or replenishment material.

Fermented beverages of the present invention using the above-mentioned ingredients and plants have very good effects such as reinforcement, strengthening, lowering blood pressure, and the like. In addition, menopausal loss of vision, memory loss, fatigue, lethargy, hair loss, skin aging, joint diseases, etc., as well as to improve the vitality and energy.

On the other hand, buckwheat is germinated among the plants, it is preferable to use a shoot having a length of 6 to 10 cm. This is to maximize the use of the routine of buckwheat's active ingredient.

Seeds, which are safe in thick husks and embryos, sprout when given the right moisture and temperature, and plants synthesize new substances as weapons to defend themselves from external enemies such as fungi and bacteria. It creates new substances such as enzymes, vitamins, amino acids, etc. Depending on the seeds that sprouted, the young cotyledon leaves before the leaves emerged for three to nine days yield the maximum yield of these useful substances and contain 20 to 30 times more useful substances than mature vegetables. Buckwheat contains the most rutin when the shoots are 6 to 10 cm in length. At this time, the buckwheat sprout contains up to about 30 times more routine than non-germinated buckwheat.

The content of rutin in buckwheat according to the length of buckwheat sprout is shown in Table 1 below. Rutin content was determined using conventional assays using HPLC.

Table 1

       Length of buds (cm)  Routine content (mg / buckwheat 100g) Germination 0 24.6   After germination 2 31.3 4 145.5 6 462.1 8 617.3 10 736.8 12 779.2

As can be seen from the results of Table 1, the routine content of buckwheat before germination was 24.6 mg, and after germination, the routine content began to increase rapidly, and when the length of the shoot was 10 cm, the routine content was 736.8 mg. At this time, the content of rutin was increased about 30 times compared with buckwheat before germination. And if germination grows beyond 10cm after germination, the amount of rutin is increased, but the starch content is decreased and the fiber is undesirably increased. Therefore, the buckwheat is preferably germinated to have a length of 6 to 10 cm.

By using the buckwheat germinated in the fermented beverage of the present invention as described above it is possible to maximize the use of the routine that is the active ingredient of buckwheat.

2. Fermentation

200 to 300 parts by weight of water is mixed and immersed in a container based on 100 parts by weight of the mixed material and fermented at 28 to 32 ° C. for 12 to 16 days.

If the fermentation is less than 28 ℃ long fermentation period, if it exceeds 32 ℃ the fermentation period is short, it is not enough to obtain a fermentation product beneficial to the human body.

In this case, it is preferable that the container uses onggi. Onggi is a myriad of fine pores are formed to ensure the constant circulation of fresh air into the Onggi for optimal fermentation.

3. Ripening

After the fermentation step is further aged for 70 to 74 hours at 65 to 75 ℃. Through this aging process, the most effective ingredients are extracted to the maximum while improving the aesthetics to obtain the best fermentation broth.

4. Extraction and filtration of water bath

After the aging step, the fermented product is placed in an extractor and extracted in a bath at 100 to 120 ° C.

Extraction can be known as direct heating extraction, boiling water extraction, etc., but in order to effectively extract the active ingredients of plants, it is preferable to extract by boiling water extraction.

More preferably, the steam is heated for 5 to 10 hours at a temperature of 90 ° C. before extraction of the bath. Steam is supplied at the bottom of the extractor to allow water vapor to exit from the top. This process increases the efficiency of the extraction of the active ingredient of the plants.

The hot water extract is cooled by heating at 100 to 120 ° C. for 4 to 6 hours in a hot water bath to remove the insoluble solids such as foreign matter or debris from the filter to obtain an extract.

The filtered extract is heat sterilized and put in a container under vacuum packaging to prepare a fermented beverage of the present invention.

5. Addition of Subsidiary Materials

It is a matter of course that the extract extracted by the above method can be prepared by adding a variety of secondary raw materials according to the purpose before packaging the fermented beverage.

As an additive, taurine, citric acid, vitamin C, sodium benzoate, and white sugar can be used.

Hereinafter, a description will be given of a method for producing a health supplement fermented beverage of the present invention through the embodiment. However, the following examples are only for illustrating the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

First, based on 100 parts by weight of the total mixture of plants and malt enzymes, 15 parts by weight, 35 parts by weight of fern, 10 parts by weight of non-repair, 10 parts by weight of oak, 10 parts by weight of daphthari, 10 parts by weight of maltose, 10 parts by weight of malt enzyme The mixture was mixed at a negative ratio and put in the pot. At this time, the buckwheat was used germinated buckwheat shoots grown to a length of 8cm.

250 parts by weight of water were immersed in 100 parts by weight of the mixed material, followed by fermentation at 30 ° C. for 14 days, followed by extraction with a hot bath. Based on 100 ml of the filtered extract, 20 mg of taurine, 20 mg of citric acid, 50 mg of vitamin C, and 20 mg of sodium citrate were added to heat sterilization and packed in a vacuum to prepare a fermented beverage.

Example 2

Fermented beverage was prepared in the same manner as in Example 1, but the process of aging at 70 ° C. for 72 hours was added to extract the bath.

(Comparative Example)

18 parts by weight of buckwheat, 40 parts by weight of fern, 12 parts by weight of non-repair, 10 parts by weight of mineral wood, 10 parts by weight of dapsari, and 10 parts by weight of casualty are mixed, and water is added to the conventional direct heating extraction. After extraction by filtration and based on 100 ml of the filtered extract, 20 mg of taurine, 20 mg of citric acid, 50 mg of vitamin C, and 20 mg of sodium citrate were added to heat sterilization and packed in a vacuum to prepare a beverage.

In the above Examples and Comparative Examples, raw materials and contents except for the subsidiary materials are summarized in Table 2 below.

[Table 2]

division Water (wt%) Buckwheat (% by weight) Fire (% by weight) Non-Repair (wt%) Mineral wood (% by weight) Dapsari (% by weight) Casualty (weight%) Malt enzyme (% by weight) Examples 1 and 2 250 15 35 10 10 10 10 10 Comparative example 300 18 40 12 10 10 10 -

Experimental Example: Sensory Test

In order to determine the degree of preference of the fermented beverage according to the embodiment of the present invention, the sensory test was performed on the examples and comparative examples. The panel selected 20 adults (10 males and 10 females) to evaluate the appearance, aroma, taste, and overall preference of fermented beverages by the following 9-point scale method.

The sensory test results are shown in Table 3 below.

Table 3

division Exterior incense flavor Overall Symbol Example 1 7.58 7.72 7.41 7.64 Example 2 7.46 7.95 7.68 7.71 Comparative example 7.45 6.24 6.45 6.78

Looking at the results of Table 3, in terms of appearance, there was almost no difference between the Examples and Comparative Examples, but it was found to be superior to the Comparative Examples in the flavor and taste. The fermented beverage of the present invention, which has undergone fermentation and aging, is considered to have sufficiently extracted active ingredients of various plants and improved aesthetics to improve palatability.

Therefore, it can be seen that the fermented beverage of the present invention has high preference as a beverage.

2. Experimental Example: Efficacy Measurement Experiment

In order to examine the efficacy of the fermented beverage of the present invention, the fermented beverage of the second embodiment of the present invention for 30 days targeting 10 adult men and women with swelling and feeling tired easily for 30 days 100 Each mL was drunk.

The average age of the experimenters was 43.5 years old, the average weight was 78.4kg, the women were 65.8kg, the average height was 174.2cm and the women were 160.7cm.

The subjects were surveyed weekly by changing the symptoms of the body such as blood pressure, blood sugar, weight, fatigue, changes in urine, and other energies.

The results are shown in Table 4 below.

Table 4

term  Improvement of symptoms Was improved No change  I do not know First week - 6 people 4 people 2nd week 2 people 5 people 3 people 3rd week 6 people 3 people 1 person Fourth week 8 people 1 person 1 person

When looking at the results of Table 4, there was no one experimenter improved symptoms in the first week, but two experimenters that symptoms were improved in the second week. In addition, symptoms were improved in six subjects in the third week and eight subjects in the fourth week, indicating that 80% of the experimental subjects had improved symptoms after one month. In particular, the improvement of the blood pressure and blood sugar, the improvement of vitality and stamina of the improved test results are obvious, most of which is effective in preventing diabetes and hypertension and improving fatigue, lethargy and stamina.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Figure 1 shows a manufacturing process for producing an abalone using the seaweed according to a preferred embodiment of the present invention.

Claims (4)

12 to 18 parts by weight of buckwheat, 30 to 40 parts by weight, non-repair 8 to 12 parts by weight, 8 to 12 parts by weight of mad wood, 8 to 12 parts by weight of dabsari, 8 to 12 parts by weight of casualties, malt enzyme Mixing step of mixing 8 to 12 parts by weight; A fermentation step of dipping and mixing 200 to 300 parts by weight of water with respect to 100 parts by weight of the mixed material and fermenting at 28 to 32 ° C. for 12 to 16 days; Method for producing a health supplementary fermentation drink comprising a; extracting step of extracting the hot water at 100 to 120 ℃ after the fermentation step. The method of claim 1, wherein the buckwheat of the mixing step is germinated so that the shoots have a length of 6 to 10 cm. The method of claim 1, wherein the fermentation step further comprises a maturation step of aging 70 to 74 hours at 65 to 75 ° C. A health supplementary fermented beverage prepared by the method of any one of claims 1 to 3.

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