KR20120051616A - Functional pear fermented liquid using by-product of pear processing and its application method - Google Patents

Abstract

PURPOSE: Functional fermented pear liquid using pear processing byproducts, and a using method thereof are provided to inject culture fluid to juicing residues of pear for producing the functional fermented pear liquid. CONSTITUTION: A producing method of functional fermented pear liquid using pear processing byproducts comprises the following steps: mixing 100 parts of juicing residues of pear by weight, 100-150 parts of purified water by weight, and 0.05-0.5 parts of ceramic balls by weight, and heating the mixture for 30-60 minutes at 121 deg C; injecting curing fluid into the mixture, and fermenting the mixture for 12-24 hours at room temperature; grinding the fermented mixture using a grinder; mixing 40wt% of obtained functional fermented pear liquid, 4-6wt% of oligosaccharide, and 0.2-0.4wt% of abalone shell extract; and adding fermented soybean powder, psyllium husk, cyclo-dextrin, sea tangle, fermented pear powder, saururus chinensis powder, curcuma longa powder, salicornia herbacea powder, and hovenia dulcis fruit into the mixture.

Description

Functional pear fermented liquid using by-product of pear processing and its application method}

The present invention relates to a functional pear fermentation broth prepared by using juice solids obtained as a by-product during the clarification of pear juice and a method of applying the same. More specifically, by using the juice solids as a by-product obtained after the juice during the clarification process as a raw material, fermented solid fermentation broth produced by using yeast, lactic acid bacteria or enzymes and pear pears, endosperm and powder that can be prepared by applying the same or It is about pear rice wine. The fermentation broth is a food raw material excellent in antihypertensive activity and anti-gout activity.

Pear is known as a good fruit that is nutritious and promotes human health. The pear sugar is usually 10-15%, the mineral content is high 180 ~ 200 mg / kg, and alkaline minerals such as magnesium and potassium are contained about 75% of the total mineral content. In addition, the embryo contains various abundant polyphenolic compounds such as flavonoid compounds such as quercetin and luteonine, clogenic acid, catechin acid, and arbutin, and these physiological functional substances are immunostimulatory activity, antioxidant activity, cholesterol lowering activity, anti Hypertension activity or anti-inflammatory activity. In particular, quercetin among the flavonoids, a functional substance contained in the stomach, has anti-cancer or antioxidant activity, and luteolin is also known for its expectorant effect of treating bronchitis, sputum, and cough. Meanwhile, polyphenol compounds contained in the embryos were also found to have excellent anticancer effects.

As such, pears are known as a good fruit that is nutritious and promotes the health of the human body, but in the case of pear processed products that are currently manufactured in Korea, the processing rate is extremely low as about 1%, and most of the processed products are only developed in the form of pear juice. In addition, in the case of the pear juice, the color is browned due to high temperature treatment, and the demand is limited due to precipitation and heating odor during storage. In recent years, the development of pear processed products as clarified pear juice produces a good response to consumers. It is increasing.

Currently, the manufacturing method of the clarified pear juice produced in Korea is washed in the juicer after washing the pear, and the floating floating while heating the juice solution with a floating net, and allowed to stand at 96-98 ℃ to cool and then filter only the supernatant. Washing the pears disclosed in the manufacturing method of the stationary-type pear juice and the process disclosed in the Republic of Korea Patent Publication No. 10-2007-114092 'Cleaning pear juice' and adding enzymes such as pectinase to the juice solution And a method of producing a continuous clarified pear juice in which the filtrate is sterilized packed and packaged by fermentation treatment for 1 to 2 hours, heating and continuous filtration with a filter press.

In the process of manufacturing the clarified pear juice of the process is subjected to the pear juice process, during this process a considerable amount of juice gourd solid content of 20 ~ 30% by weight of the raw pear is generated, and the pear extract gourd solid content is pear peel and And the masonry cells of the flesh make up the main ingredient and contain a considerable amount of minerals and residual sugars, but the insoluble fiber such as the main ingredient, stone cells, is restricted, so the use of the feed is restricted, and the utilization as a compost is also difficult. There is a situation.

However, the skin part and the fruit part of the pear extract bak solid contain 9 times more physiologically functional flavonoids and phenolic compounds than most of the flesh used in processing. Is a good functional food ingredient 3-5 times higher.

Therefore, the present inventors found that juice solids, a byproduct of pear juice processing, have a high content of functional substances, contain insoluble dietary fiber minerals, and residual sugars, so that the fermentation of microorganisms is easy and more functional substances will be produced by microbial fermentation. The present invention has been completed by developing a functional pear fermentation broth food raw material using juice solids which are by-products generated in the pear juice manufacturing process.

Therefore, the problem to be solved by the present invention is the juice solids by using the juice by-products generated during the processing of juice juice in the preparation of functional raw food raw material is a juice solids with a high decomposition rate and a high conversion rate of the functional components to extract the juice solids The fermentation process uses a ceramic ball that emits far-infrared rays to promote microbial activity and at least one enzyme selected from cellulase, hemicellulose, and pectinase enzymes to help elute functional components. It is intended to develop a liquid functional pear fermentation broth processed food raw material with a fermentation aroma of pear fermented in light brown color manufactured through.

Iii) adding 100 to 150 parts by weight of purified water and 0.05 to 0.5 parts by weight of ceramic balls to 100 parts by weight of the condensed juice solids, followed by heating at 121 ° C. for 30 to 60 minutes; Ii) Saccharomyces in yeast Saccharomyces cerevisiae ) (Accession No .: KCTC-7904) or Kluyveromyces fragilis (Accession No .: KCTC-7260) cultures were inoculated with 0.3 to 3% by weight and then fermented at room temperature for 12 to 24 hours. step; And iii) crushing the obtained fermentation product using a crusher. It is to provide a method for producing a functional brown solid fermentation broth having a pH of 2-4 and brix concentration of 6-12%.

At this time, the step of fermentation at room temperature is lactic acid bacteria Lactobacillus plantanum ( Lactobacillus) in the mixed solution plantarum ) (Accession No .: KCCM-11542) A further inoculation of 0.03-0,3% by weight of the culture medium, cellulase, hemicellulase, to enhance the degradation of the insoluble polysaccharides contained in pear solids or the elution of functional components Adding at least 0.02 to 0.2% by weight of one or more enzymes selected from pectinase, respectively.

Meanwhile, another object of the present invention is iii) adding 4 to 6% by weight of oligosaccharide and 0.2 to 0.4% by weight of abalone shell extract to 40% by weight of the functional fermented solid fermentation solution prepared above; And ii) 18-22% by weight of Cheonggukjang powder, 12-16% by weight of Cha-Phi-Phi, 6-8% by weight of cyclodextrin, 4-6% by weight of kelp, 0.3-0.7% of edible milk and fermented powder, and 300 sec. 4% by weight, turmeric powder 2-4% by weight, 2-4% by weight of seaweed powder, 0.5-1.5% by weight of hawthorn fruit; providing a method for producing a functional circulation with an antihypertensive component consisting of will be.

Still another object of the present invention is to provide a method for preparing makgeolli sake using the fermentation broth prepared above; And ii) preparing makgeolli using the obtained sulphate; to provide a method for producing pear makgeolli having a fragrant aroma of pears.

Therefore, the effect of the present invention is to provide a pear fermentation broth with increased functional components derived from pears by using the juice solids generated as by-products during pear juice processing. In addition, the fermentation broth through the fermentation broth or pear ball (pear ball) to provide a functional pear food material.

An object of the present invention is to prepare a fermentation broth as a functional pear processed food raw material using the pear juice solids by-products generated during the processing of clarified pear juice, softening the crushed juice solids and to produce the functional material 1-1.5 times of purified water and 0.05-0.5% by weight of ceramic ball releasing far infrared rays are added, and the process is heated at 121 ° C for 30-60 minutes and cooled to 30 ° C, and the decomposition rate of pear solids is high and physiological functions such as antihypertensive activity Yeast Saccharomyces cerevisiae (Accession No .: KCTC-7904) or Kluyveromyces pragillis ( Kluyveromyces) Lactobacillus Lactobacillus in order to prevent contamination during fermentation and improve flavor by producing lactic acid at a high rate of 0.3 ~ 3% by weight of active solution of fragilis ) (Accession No .: KCTC-7260) and high vitamin production ability for yeast development and high speed Plantanum ( Lactobacillus) plantarum ) (Accession No .: KCCM-11542) Aqueous amylase, cellulase, hemicellulose, and pectina in order to accelerate the elution of functional components by helping to dissolve the insoluble polysaccharides in 0.03 to 0,3% by weight and solids. The fermentation fragrance of light brown with a briquette concentration of 6% or more with a pH of 3.5 or less is composed of a process of adding at least one enzyme selected from the above to fermentation at 20 to 30 hours for 12 to 24 hours and a process of grinding the fermentation product using a mill. It is to provide a method for producing a fermentation broth that is a functional edible food raw material to be prepared by using a pear, such as a makgeolli or pear ball as the excellent liquid slurry.

The pear processing by-product sludge used in the present invention is a solid content generated after juice which is a by-product generated in the pear juice processing process. The process of making pear juice is a process of washing and crushing the pear juice and the process of treating enzymes such as pectinase in the juice solution; It is made through the process of filtration, sterilization, filling and sealing after enzymatic inactivation by heating.

Juice solids refers to the solid flakes generated in the process of crushing the pear and juice during the process, and the phenolic compound, which is a functional substance in the skin part and the core part of the main part, is 9 times higher than the flesh used in the processing, and the fiber is 2-3 times higher and organic acids 3-5 times higher are good functional food ingredients.

Juice solids typically contain 75-85% moisture, 6% sugars, 4-7% (5.3)% dietary fiber, and 0.5-1.5% phenolic substances and have a concentration of 11-12 Brix%. Yeasts inhabit quickly in agricultural products and use ingredients in agricultural products to produce physiologically functional substances such as immunostimulatory, antioxidant and antihypertensive substances.

Among 86 kinds of yeasts that are currently commercially available, yeast Saccharomyces cerevisiae (Accession No .: KCTC-7904) or Kluyberomyces pragilis, which inhabit rapidly using pear juice solids and produce high physiological functional substances Accession No .: KCTC-7260) Selected two kinds of yeast active liquid 0.3-3% by weight, and high production of vitamins necessary for the development of yeast, high lactic acid is produced quickly to prevent contamination during fermentation and flavor To improve Lactobacillus Lactobacillus Plantanum (Accession No .: KCCM-11542) culture medium 0.03-0,3% by weight, and to solubilize the insoluble dietary fiber contained in the solid content and to help elute the functional polyphenols One or more enzymes selected from cellulase and hemicellulase pectinase enzymes are added at 0.02-0.2% by weight if necessary and fermented at 35-55 ° C for 2-6 hours.

Meanwhile, the far-infrared ceramics used in the present invention for bioceramic in order to activate the water by activating water during the fermentation process were used by Biocera Co., Ltd. and the far-infrared ceramics (BIO-Cera SB) It has the same characteristics.

Far-infrared ceramic ball breaks down water molecules by pulsation of weak currents to make them monomolecules and activates them to help the extraction of functional materials such as polyphenols contained in embryos by crushed embryonic cells and resonance phenomenon, yeast and lactic acid bacteria It speeds up fermentation by activating proliferation and activity, and promotes the production of metabolites such as antioxidant factors and anticancer proteins. The produced antioxidants prevent the oxidation of hung solids during fermentation and do not cause discomfort by substances produced by oxidation.

The yeast Saccharomyces cerevisiae according to the present invention is deposited in the Accession No. KCTC-7904, Cluj Veromaises Fragilis in Accession No. KCTC-7260 in the Biotechnology Research Institute Microbial Center and the lactobacillus plantanum is a lactic acid bacterium. No. KCCM-11542 has been deposited with the Korea Microorganism Conservation Center, so that microbial strains can be distributed from the deposit institution upon request of a third party.

The yeast and lactic acid bacteria according to the present invention are cultured directly in an optimal medium to be used as is or the cells are isolated, but not limited thereto. The cell concentration of the suspension is 1 × 10 ^{5 to} 1 × 10 ¹⁰ cells / ml, preferably 1 Dilute to purified water at x10 ⁶ -1 x 10 ⁸ cells / ml and add 0.3 to 3% by weight, based on the solid solution.

On the other hand, the pear ball made from the fermentation broth as the main raw material (pear ball) and the excellent membrane fasting functionality is a solid solid fermentation broth is a good functional food raw material that can be used as the main raw material of pear processed products.

Pear ball is composed of fermented milk fermentation broth, fermented milk powder, Cheonggukjang powder, chajeonpi powder, walnut fruit powder, turmeric powder, kelp powder, seaweed powder, triticale powder and oligosaccharide and cyclodextrin powder. The mixture produced a functional pear ball product with antihypertensive activity, anti-aging activity, whitening and thrombolytic activity.

The endosperm powder is washed with 30-40 days of full bloom after the full bloom, and then incised, and the yeast Saccharomyces cerevisiae is deposited with 10% by weight of sugar and 0.3% by weight of ceramic balls. KCTC-7904) Cells were diluted into purified water at 1 × 10 ⁸ cells / ml, 0.3 ~ 3% by weight, fermented at 3-5 ° C for 20 days at 20 ° C, filtered and freeze-dried, and ground to 0.05 ~ 0.1mm using a grinder. It was. Since the endosperm is in the growth phase, it has a large amount of anti-aging hormones such as polyphenol compounds and cytokines.

Cheonggukjang powder is a Bacillus subtilis ( Bacillus) without fermentation odor subtilis ) Saengcheonggukjang fermented with BAE06 (Accession No. KCTC-18121P) strain for 24 to 48 hours was dried at hot air dryer (60 to 80 ℃) for 72 to 120 hours and then made to 80 to 120 mesh in a grinder. As it is separated into free amino acids, it has good body absorption and protease such as protease, which enhances digestibility of food. Cheonggukjang contains various enzymes such as trypsin and amylase, and vitamin B2 synthesized by Cheongguk bacteria Vitamins such as K are also contained in a large amount of functionality and nutrition, such as improving immunity and disease prevention will be superior to any food.

Turmeric is a herbaceous plant that is noted for its removal of antioxidants and its antioxidant activity, which is the source of aging and disease, and is known to be good for cancer (especially breast cancer), dementia prevention, hangover relief, and obesity.

Charcoal blood is a shell of plantain seeds that increases bowel movement without side effects such as diarrhea and stomach pain, and is a food that is effective for intestinal action that protects the barrier during bowel movement and enhances bowel effect through the role of lubricant.

The fruit of the barn has the ability to protect the liver, which is good for relieving jaundice and hangover by protecting the liver of hepatitis patients and stressful modern people.

Kelp is rich in dietary fiber and minerals such as iodine and calcium, and is effective in preventing bowel disease such as constipation, colorectal cancer, thyroid disease and osteoporosis.

Seaweed is a stalk that grows on the seashore and has a large amount of minerals, which is said to be a treasure trove of minerals. Among them, the seaweed has excellent efficacy in removing stool and fighting constipation. The enzymes contained in the seaweeds play a big role. The enzyme sticks to the intestinal wall and breaks down the stool that hardly falls off and sends it out of the body.

Three hundred scents are constipated and stool so much that it is written in herbal medicine books such as herbal or herbal milk to treat species and individual, to make feces well, to cut sputum and to block the blockage, to release hard mass in the stomach and to cure boil or swelling. Excellent for eliminating

Oligosaccharides and cyclooligosaccharides are known as substances that do not act as blood sugar and promote the proliferation of lactic acid bacteria, which are beneficial microorganisms in the intestine, and thus act as a formal function.

In the production of makgeolli, the above-mentioned fermentation broth is lowered to pH 3.5 or less by lactic acid bacteria, so when the makgeolli is added to the rice bran, it is possible to make a quality rice bran without having to enter or add lactic acid. Therefore, when it is put into making juju during the manufacturing process of rice wine, it prevents contamination of various germs, promotes the activity of yeast, and inhibits oxidation during fermentation, thereby improving the taste and functionality of rice wine.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, these examples are not intended to limit the invention.

(Preparation Example 1) Selection of yeast with high ability to decompose pear solids and produce physiological functional substances

100 g of juice pear solid was added to 1 L of purified water, stirred at 30 ° C. for 24 hours, and centrifuged at 10,000 × g for 15 minutes to obtain an extract. Each of the 86 yeasts were added to the extracts, incubated at 30 ° C. for 20 hours, absorbance at 660 nm was selected, and five strains cultivated in pear solid extracts were selected and the strains are shown in Table 1.

Growth Comparison of Selected Yeasts from Bacterial Juice Solid Extracts         leaven Growth (A ₆₆₀ ) Saccharomyces cerevisiae KCTC-7904 0.51 Kluyveromyces fragilis KCTC-7260 0.67 Candida krusei KCTC-7213 0.25 Torulopsis sphaerica KCTC-7138 0.20 Zygosaccharomyces rouxii KCCM-12066 0.26

Preparation Example 2 Physiological Functionality Measurement of Selected Yeast

Two strains having the best growth rate selected in Preparation Example 1 were crushed into cells obtained by centrifuging the cell culture medium at 10,000 × g for 15 minutes, and then centrifuged at 12,000 × g to extract physiological functional substances. The physiological function was examined by

The measurement method of physiological function used in Preparation Example 2 is as follows.

(1) Angiotensin I-converting enzyme (ACE) inhibitory activity among functional substances shows antihypertensive activity and 50 μl of extract obtained by treating the same amount of ethyl acetate in the sample solution according to Cushman et al. 150 μl of the ACE solution extracted from the powder (about 2.8-3 units) and 50 μl of substrate solution (dissolve 300 mM NaCl and 25 mg Hip-His-Leu in 2.5 mL of 100 mM sodium boron buffer buffer pH 8.3) 37 After reacting for 30 minutes at 1 ° C., the reaction was stopped with 1 N HCl. The amount of hippuric acid liberated in the reaction solution was calculated by measuring the absorbance at 228 nm, and the inhibition rate was determined using no sample as a control.

ACE inhibitory activity (%) = {1- (T (sample) -TB (sample) / C (control) -B (control)} × 100

(2) SOD-like activity refers to the ability to remove free radicals that degrade aging or immunity, and homogenizes after adding 20 mL of 55 mM Tris-cacodylic acid buffer (TCB, pH 8.2) to 20 mL of the sample solution according to Marklund et al. And the supernatant obtained by centrifugation was adjusted to pH 8.2, and then used as a sample solution after it was justified to 50 mL using TCB. 50 µl of 24 mM pyrogallol was added to 950 µl of the sample solution, and the absorbance increase rate of the initial 2 minutes was measured at 420 nm, and compared with the sample-free group.

SOD-like activity (%) = 1-{C (control)-T (sample) / C (control)} × 100

(3) The electron donating ability in antioxidant activity was measured by Blois's method using the reducing power of 1,1-diphenyl-2-picrylhydrazyl (DPPH). 800 μl of DPPH solution (12.5 mg of DPPH dissolved in 100 mL of EtOH) was added to 200 μl of the sample, followed by reaction for 10 minutes, and the absorbance at 525 nm was measured to compare the activity with the sample-free control.

Antioxidant activity (%) = 1-{T ₁₀ (sample sphere 10 minutes)-(T ₀ (sample sphere 0 minutes) -C (control sphere)) / C (control sphere)} × 100

(4) α-glucosidase inhibitory activity shows anti-obesity activity, and α-glucosidase enzyme solution and substrate p-nitrophenyl-α-D-glucopyranoside (Sigma N 1377) were prepared with 0.1 M potassium phosphate buffer (pH 6.8). Were diluted to 0.2 U / mL and 5 mM, respectively. To measure the inhibitory activity, 50 μl of enzyme solution and 10 μl of sample extract (control solvent used for extraction) were placed in a 96-well plate and allowed to stand at 37 ° C. for 5 minutes, and then 50 μl of substrate was added, followed by reaction at 37 ° C. for 25 minutes. After the reaction, 100 µl of 0.1 M sodium carbonate was added to stop the reaction, and the absorbance was measured at 405 nm.

α-glucosidase inhibitory activity (%) = (C (control) -T (sample)) / C (control) x100

(5) Tyrosinase inhibitory activity shows whitening activity and was measured as follows. 500 ml of the sample was mixed with 0.2 ml of 5 mM L-DOPA and 0.8 ml of 0.1 M phosphate buffer (pH 6.0), and then tyrosine 11 U was added and reacted at 35 ° C. for 2 minutes, and then the absorbance was measured at 475 nm. Activity was calculated by comparison with the value of the liquid free control.

Xanthine oxidase inhibitory activity is anti-gout activity and measured as follows. 100 µl of the sample dissolved at 10 mg / ml was added to 600 µl of 0.1 M potassium phosphate buffer (pH 7.5), and 200 µl of the substrate solution dissolved in 1 mM xanthine was added. 100 µl of acid oxidase (0.1 U / ml) was added thereto to react at 37 ° C for 5 minutes, and 200 µl of 1N HCl was added to stop the reaction. At this time, by centrifugation at 12,000rpm for 10 minutes, the resulting uric acid was measured at 292nm after protein removal.

Xanthine oxidase inhibitory activity (%) = [1- {A (sample) -B (sample) / C (control)}] × 100

(6) Thrombolytic activity is 0.6% fibrinogen dissolved in 10mM sodium phosphate buffer (pH7.0) and then put in Petri dishes and added 20 units of thrombin (Sigma, USA) to prepare a uniform plate and left for 30 minutes at room temperature It was used after. After coagulation occurred in white, 50 μl of the sample was absorbed into a circular paper disc (Toyo Roshi, Japan) and reacted at 37 ° C. for 10 hours. And the diameter of the clear zone after the reaction was measured.

Physiological results of selected yeasts are shown in Table 2 below.

Physiological Functionality of Yeast Cultured with Bacterial Juice Solid Extract ACE
Inhibitory Activity (%)
Antihypertensive
activation XOD
Inhibitory Activity (%)
Anti-gout activity SOD-like
activation(%)
Anti-aging activity Antioxidant activity (%)
(DPPH method) Tyrosine Inhibitory Activity (%)
Whitening activity Saccharomyces
Serenity
KCTC-7904 52.1 (± 0.5) 1.9 (± 1.0) 39.0 (± 2.0) 4.7 (± 2.0) Cluj Veromaises Fragilis
KCTC-7260 68.9 (± 0.8) 21.7 (± 0.8) Not detected Not detected 8.0 (± 0.5)

Preparation Example 3 Preparation of Drained Milk Fermented Powder

The pear fruit powder is washed with 30-40 days of fruit after in full bloom, and then incised, and the yeast Saccharomyces cerevisiae (deposited with 10% by weight of sugar and 0.3% by weight of ceramic balls) is removed. No .: KCTC-7904) The cells were diluted in purified water at 1 × 10 ⁸ cells / ml, 0.3 wt% of the cells were fermented at 20 ° C. for 5 days. The fermented pulp obtained by filtering the fermented pulp was freeze-dried and ground to 0.05-0.1 mm with a grinder.

Example 1 Preparation of Functional Fermentation Solid Fermentation Solution Using Batch Extract

Shingo pear, which is a raw pear, is washed with running water and crushed to 1-5 mm particle size with the addition of 0.05% by weight of vitamin C using a wet mill to obtain a juice solid. To 40 to 45% by weight of juice solids, 50-55% by weight of purified water, 7-10% by weight of sugar, and 0.05-0.1% by weight of ceramic balls contained in a filter net were heated for 60 minutes at 121 ° C and 30 ° C. Cool to.

Yeast Saccharomyces cerevisiae (Accession No .: KCTC-7904) was diluted in purified water with 1 × 10 ⁸ cells / ml of the cell number in the coolant, and 0.3% by weight of Lactobacillus plantanum (Accession No .: KCCM-). No. 11542) The culture solution was diluted in purified water with 1 × 10 ⁸ cells / ml of cell number, and 0.1 wt% was added thereto, and pectinase (trade name-Pectinase 5XL, manufactured by NOVO), hemicellulose (trade name-Bisco) Zyme, manufactured by NOVO Co., Ltd.), respectively, were added to 0.05% by weight, and fermented at 30 ° C. for 16-18 hours. Liquid fermented solid fermentation broth in the form of a slurry having good fermentation aroma and excellent functionality was prepared.

Comparative Example 1 Preparation of Bae Solid Extract

Shingo pear, which is a raw pear, is washed with running water and crushed to a size of 1 to 5 mm by adding 0.05% by weight of vitamin C using a wet mill and then juiced to obtain a juice solid. Add 40-45 wt% of juice solids, 50-55 wt% of purified water, and 7-10 wt% of sugar, based on the total amount of pear extract to be prepared, heat 60 minutes at 121 ° C and cool to 30 ° C. It was ground to a size of 0.1-0.5mm using a grinding machine to prepare a liquid solid solid extract in the form of a dark brown slurry of pH 6.8 or less, Brix concentration of 12% or more.

The results of the investigation of the general component and the physiological functional component of the pear solid content fermentation broth using the crushed juice gourd prepared in Example 1 and Comparative Example 1 are as shown in Table 3 and Table 4. The fermentation broth produced by the present invention shows that the fermentation broth of the present invention is excellent in the physiological function, because it shows that the fermentation broth produced by the present invention has a low water content and an increased protein or ash content. The activity was significantly higher.

Table 3 is a table showing a comparison between the pear fermentation broth prepared in Example 1 and the general components of the pear extract prepared in Comparative Example 1.

General Components of Pear Fermentation and Pear Extract Item Example 1 Comparative Example 1 unit Test Methods Pear Solid Fermentation Liquid Pear Solid Extract moisture 94.5 96.4 g / 100g Food Code (2011) Fat 01. 0.1 g / 100g Chloroform methanol extraction protein 0.5 0.3 g / 100g Kjeldahl law Ash 0.6 0.1 g / 100g Batch Test Method of Food Code (2011)

Table 4 is a chart showing a comparison between the physiological function of the pear fermentation broth prepared in Example 1 and the pear extract prepared in Comparative Example 1.

Physiological Functionality of Pear Fermentation and Pear Extract ACE
Inhibitory Activity (%)
Antihypertensive
activation XOD
Inhibitory Activity (%)
Anti-gout
activation Antioxidant
activation(%)
(DPPH method) Tyrosinease
Inhibitory activity
(%)
Whitening activity fibrin
Dissolution
(mm)
Thrombosis
activation Fermentation broth
Example 1 26.3 (± 0.8) 17.8 (± 1.7) 16.0 (± 0.8) 17.6 (± 0.4) Not detected Pear Solid Extract
(Comparative Example 1)  15.1 (± 0.7) 4.7 (± 0.5) 7.9 (± 0.1) 10.0 (± 0.3) Not detected

Example 2 Preparation of Pear Ball

40% by weight of the fermentation broth prepared in Example 1, 5% by weight of oligosaccharide, 0.3% by weight of abalone shell extract was mixed, and 20% by weight of Cheonggukjang powder, 14% by weight of chajeonpi, 7% by weight of cyclodextrin, 5% by weight of kelp , Powdered milk powder and fermented powder prepared in Example 2, 0.5%, 300% powder, 3% by weight, turmeric powder 3% by weight, 3% by weight of seaweed powder, 1% by weight of nut fruit and knead. Dough solution was made in a ring machine and the ring was converted and dried at 60 ℃ for 4 hours to coat the chocolate to prepare a less than 10% water content.

The general components of the pears prepared in Example 2 are shown in Table 5, the moisture content is 10% or less can be stored for a long time, it can be seen that the protein content is 14% excellent nutrition.

General Ingredients of Belling Item Analysis unit Test Methods moisture 9.9 g / 100g Food Code (2011) Fat 6.2 g / 100g chloroform methanol extraction method protein 14.0 g / 100g Kjeldahl law Ash 6.0 g / 100g Batch Test Method of Food Code (2011)

The physiological functionalities of the embryos, embryos and fermented powders prepared in Example 2 and Preparation Example 3 are shown in Table 6, and the antihypertensive activity, antioxidant activity, whitening activity, and thrombolytic activity were high, and the antihypertensive activity was very high. . Dried milk and fermented powder had the highest antioxidant activity.

Physiological Functionality of Fermented and Dried Fruit Fermented ACE
Inhibitory Activity (%)
Antihypertensive activity Antioxidant
activation(%)
(DPPH method) Tyrosinease
Inhibitory Activity (%)
Whitening activity Fibrinolysis (mm)
Thrombolytic activity Pear ball
(Example 2) 55.0 (± 0.3) 23.8 (± 0.4) 11.0 (± 0.7) 15.0 Dried milk and fermented powder
(Production Example 3) 13.7 (± 0.5) 27.0 (± 0.3) 10.1 (± 0.9) Not detected

(Example 3) Preparation of pear rice wine using pear solid fermentation broth

700g of rice is increased for 1 hour to make 1kg of gourd rice, and then cooled to 25 ° C. 500g of commercial yeast with 300g / g of crushed powder (sp) is finely pulverized to 0.05-0.2mm and mixed well and 15,000g / g of 1g / g of purified water 0.6g of commercially available glycosylated enzyme and 6g of Saccharomyces cerevisiae for commercial alcohol fermentation with 1 × 10 ⁸ cells / g of bacterial cells were dissolved and mixed, and 1,000g of the fermentation broth obtained in Example 1 was added to 20g. Stir at 6 hours intervals at 4 ℃ fermented for 4-5 days to make the base. Make 9Kg of gourd rice under this liquor, cool it to 20 ℃, grind it well, and mix it with 0.05g of commercial Nuruk to 0.05-0.2mm, mix it with 8L of purified water, 10g of glycated enzyme and 80g of yeast, ferment at 20 ℃ for 4-6 days, When the part was cleared, the fermentation was finished, and 36L of purified water was poured using a sieve to filter out the aromatic fermentation odor of 7.5% alcohol and produced pear makgeolli, which retains the cool taste of pears.

Comparative Example 2 Preparation of General Rice Wine

700 g of rice is increased for 1 hour to make 1 kg of gourd rice, and then cooled to 25 ° C. 500 g of commercial yeast having 300 g sugar (sp) per crushed finely is pulverized to 0.05-0.2mm and mixed well, and 15,000 g sugar per g of purified water (1.5 L) 0.6 g of commercially available glycosylated enzyme with sp) and ⁶ g of Saccharomyces cerevisiae for commercial alcohol fermentation with 1 × 10 ⁸ cells / g of bacterial cells are dissolved and mixed, stirring at 20 ° C. for 6 hours with 4-5 Fermented to make a liquor. Make 9Kg of gourd rice under this liquor, cool it to 20 ℃, crush 900g of commercial Nuruk to 0.05-0.2mm, mix well, add 10L of purified water, 8g of saccharase, and 80g of yeast, ferment at 20 ℃ for 4-6 days, and without foaming. When the upper part became clear, fermentation was considered to be finished, and 36L of purified water was poured using a sieve to prepare 6.5% alcoholic rice wine.

The pear rice wine of the present invention of Example 3 has a cool taste and fruit flavor and no off-flavor and clean aftertaste compared to the general makgeolli of Comparative Example 2, and has excellent taste and flavor.

Sign of rice wine division flavor incense Color Refreshing feeling all
Likelihood Example 3 4.6 4.5 4.3 4.6 4.5 Comparative Example 2 3.7 3.9 4.3 3.0 3.9

Note) 5-point scoring scale: 5 (very good), 4 (good), 3 (normal), 2 (bad), 1 (very bad)

Claims (4)

Iii) adding 100-150 parts by weight of purified water and 0.05-0.5 parts by weight of ceramic balls to 100 parts by weight of solid juice; and heating at 121 ° C. for 30-60 minutes;
Ii) Yeast Saccharomyces cerevisiae (Accession No .: KCTC-7904) or Kluyveromyces fragilis (Accession No .: KCTC-7260) was added to the obtained mixture. Fermentation at room temperature for 12 to 24 hours after inoculation of 3 wt%; And
Iii) crushing the obtained fermentation product using a crusher;
Method for producing a light brown functional fermentation broth of pH 2-4 brix concentration of 6-12%.
The method of claim 1, wherein the fermentation at room temperature is further inoculated with lactic acid bacteria Lactobacillus plantarum (Accession No .: KCCM-11542) culture 0.03-0,3% by weight to the mixed solution, Adding at least 0.02 to 0.2% by weight of at least one enzyme selected from cellulase, hemicellulase, and pectinase to enhance the decomposition of the insoluble polysaccharides or the elution of the functional components contained therein. The manufacturing method of the functional pear solid fermentation broth.
Iii) adding 4-6% by weight of oligosaccharide and 0.2-0.4% by weight of abalone shell extract to 40% by weight of the functional fermented solid fermentation broth prepared in claim 1; And
Ii) 18-22% by weight of Cheonggukjang powder, 12-16% by weight of Cha-Phi-Phi, 6-8% by weight of cyclodextrin, 4-6% by weight of kelp, 0.3-0.7% of edible milk and fermented powder, and 3-4 seconds of powder. Further mixing by weight%, turmeric powder 2-4 wt%, seaweed powder 2-4 wt%, hawthorn fruit 0.5-1.5 wt%;
Method for producing a functional embryo with an antihypertensive component consisting of.
Iii) preparing the sulphate for pear makgeolli using the fermentation broth prepared in claim 1; And
Ii) preparing makgeolli using the obtained wine base;
Method for producing pear rice wine with a fragrant aroma of pear made of.