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KR20130049119A - Carbonated fermentate beverage and method of production there for using natural materials - Google Patents

Carbonated fermentate beverage and method of production there for using natural materials Download PDF

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KR20130049119A
KR20130049119A KR1020110114185A KR20110114185A KR20130049119A KR 20130049119 A KR20130049119 A KR 20130049119A KR 1020110114185 A KR1020110114185 A KR 1020110114185A KR 20110114185 A KR20110114185 A KR 20110114185A KR 20130049119 A KR20130049119 A KR 20130049119A
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South Korea
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mixed
fermented
water
temperature
beverage
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KR1020110114185A
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Korean (ko)
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KR101330274B1 (en
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지희숙
정준호
이성균
심대근
김기태
이나경
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주식회사 일화
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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
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/40—Effervescence-generating compositions
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/10—Gas
    • A23V2250/11—Carbon dioxide
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • 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
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C12R2001/685—Aspergillus niger

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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)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: A method of making fermented soda is provided to add grain and herbal medicine with microorganism, enzyme and saccharides and ferment the mixed material which is mixed with organic acid, saccharides and carbonic acid gas for fresh taste. CONSTITUTION: At least, one ingredient from barley, nonglutinous rice, rghum, adlay and itlian millet is mixed with water which is 1.5-3 times of water and grown and gelatinized. At least, on ingredient from jujube, Chinese matrimony vine, angelica gigas and ganoderma lucidum is mixed water and extracted for 0.5-5 hours at a temperature of 80-100°C. The gelatinized ingredient is mixed with herbal medicine extracts and filtered. The filtered liquid is mixed with Aspergillus niger culture and fermented for 1-7 days at a temperature of 20-70°C. The fermented remaining liquid is mixed with apple extracts and saccharides and sterilized at a high temperature and mixed with carbonic acid gas. [Reference numerals] (AA) Content(g/L); (BB) Sugar; (CC) Acid content

Description

천연소재의 발효공정을 이용한 발효탄산음료 제조방법{Carbonated fermentate beverage and method of production there for using natural materials}Carbonated fermentate beverage and method of production there for using natural materials}

본 발명은 천연소재의 발효공정을 이용한 발효탄산음료 및 그 제조방법에 관한 것으로 더욱 상세하게는 보리, 쌀, 율무, 조, 수수 등의 곡물을 호화시키거나 및 대추, 구기자, 당귀 등의 한약재 추출액을 원료로 미생물, 효소 및 당류를 이용하여 발효공정에 의하여 제조된 발효액에 청량감을 부여하기 위하여 탄산가스를 주입한 발효탄산음료 제조방법에 관한 것이다.
The present invention relates to a fermented carbonated beverage using a fermentation process of natural materials and a method for producing the same, and more specifically, to extract grains such as barley, rice, jujube, crude, sorghum and extracts of herbal medicines such as jujube, wolfberry, and Angelica It relates to a fermented carbonated beverage manufacturing method injecting carbon dioxide gas to give a refreshing feeling to the fermentation broth prepared by the fermentation process using microorganisms, enzymes and sugars as raw materials.

종래의 유기산 함유 음료 중 발효음료로는 요구르트, 샤와 등 젖산 발효음료와 초산발효에 의한 양조식초와 감식초와 같은 유기산 발효음료가 시판되고 있다. 최근에는 흑초, 백련초, 인삼초 등 여러 소재를 이용한 발효식초 음료들이 건강을 유지하는데, 좋은 발효제품으로서 최근 각광을 받고 있다. 그리고, 유기산 첨가음료로는 구연산, 젖산, 사과산, 주석산 등이 첨가되어 제조되는 것으로서 사이다, 콜라 등 청량음료가 시판되고 있다. As fermented beverages among conventional organic acid-containing beverages, lactic acid fermented beverages such as yogurt and shawa, and organic acid fermented beverages such as vinegar and persimmon vinegar by acetic acid fermentation are commercially available. Recently, fermented vinegar beverages using various materials such as black vinegar, white lotus vinegar, ginseng vine, etc., maintain health, and have recently been spotlighted as good fermentation products. In addition, citric acid, lactic acid, malic acid, tartaric acid, and the like are added to the organic acid-added beverage and soft drinks such as cider and cola are commercially available.

한편, 최근에는 인스턴트 식품 등 가공 식품들이 소비량이 증대되고, 수명의 연장에 따른 노인 인구의 증가로 노령화가 진행됨에 따라, 건강과 웰빙식품에 대한 관심이 증대되었고, 이로 인하여 식품 첨가물로 가공한 가공식품보다 천연소재를 이용한 식품의 개발이 절실히 요구되어 왔다.On the other hand, in recent years, processed foods such as instant foods have increased consumption, and as aging has progressed due to an increase in the elderly population due to prolonged lifespan, interest in health and well-being foods has increased, thereby processing processed food additives. The development of food using natural materials rather than food has been urgently required.

5곡과 생약추출물을 이용한 음료는 국내특허 제10-2001-47674호에 황기, 오미자, 맥문 등 생약재를 분쇄하여 순환 추출한 여과액을 이용한 한방음료는 국내등록특허 제10-617500호에 개시되어 있다.The beverage using five grains and herbal extracts is disclosed in Korean Patent No. 10-617500 in Korean Patent No. 10-2001-47674, using a filtrate obtained by circulating and extracting herbal medicines such as Astragalus, Schisandra chinensis and McMoon. .

또, 녹용, 수삼, 대추 생강 등 생약제재를 중탕하여 추출한 엑기스를 여과한 액체를 이용한 건강보조음료는 국내등록특허 제10-555683호에 개시되어 있고 이와 달리 도라지, 감초, 대추의 각 추출물을 적절히 배합하여 되는 한방음료에 대하여는 국내특허공개 제10-2011-46210호가 개시되어 있다.
In addition, the health supplement drink using a liquid filtered extract extracted from herbal medicines such as deer antler, ginseng, jujube ginger is disclosed in Korea Patent No. 10-555683 and the extract of bellflower, licorice, jujube Korean Patent Publication No. 10-2011-46210 discloses a herbal beverage to be blended.

상기 곡물 또는 생약재 등 천연소재를 이용한 건강 웰빙 음료로서는 바람직한 것들이지만, 대체로 단순히 열수추출여과한 것에 불과한 것으로 발효공정을 거치지 않아서 미네랄이 음료중 부족하고 산미가 결핍된 것들이 대부분이었다.
The healthy well-being beverages using natural materials such as grains or herbal medicines are preferable ones, but most of them are simply hydrothermal extraction filtered, and most of them lack minerals and lack acidity because they do not undergo a fermentation process.

따라서 본 발명의 목적은 상기와 같은 점들을 감안하여 곡물 및 한약재의 가공액에 미생물, 효소 및 당류를 이용하여 발효공정을 통하여 제조된 발효액을 원심분리한 후 상등액인 발효여액에 과즙, 유기산, 당류를 첨가하므로써, 미네랄을 다량 함유하면서도 탄산가스를 주입하여 청량감을 가지는 신규한 타입의 발효탄산음료를 제공하는데 있다. Accordingly, an object of the present invention is to centrifuge the fermentation broth prepared through the fermentation process using microorganisms, enzymes and sugars in the processing liquids of grains and medicinal herbs in consideration of the above points, and then juice, organic acids, sugars in the fermentation filtrate, which is a supernatant. By adding a, it is to provide a new type of fermented carbonated beverage having a refreshing feeling by injecting carbon dioxide while containing a large amount of minerals.

이하, 본 발명의 구체적인 내용을 실시예를 통하여 설명한다.
Hereinafter, the specific contents of the present invention will be described through examples.

상기 본 발명의 목적은 증자, 호화단계와 한약재의 열수추출, 여과단계와; 상기 가공물에 미생물 및 효소, 당류를 첨가하여 발효하는 단계와; 미네랄 첨가단계와; pH조절단계와; 과즙첨가단계와; 살균냉각후 탄산가스 주입단계를 통하여 달성된다.
The object of the present invention is a steaming, gelatinization step and hot water extraction of medicinal herbs, filtration step; Fermenting by adding microorganisms, enzymes, and sugars to the processed products; Mineral addition step; pH adjustment step; Fruit juice addition step; After sterilization cooling is achieved through a carbon dioxide injection step.

이상 설명한 바, 발효에 의해 생성된 산과 그의 염산을 더 함유한 본 발명 탄산발효음료는 미네랄이 다량 함유할 뿐 아니라 탄산가스가 주입되어 청량감을 지니는 천연소재 발효탄산음료를 제공하는 뛰어난 효과가 있다.
As described above, the carbonated fermented beverage of the present invention which further contains acid produced by fermentation and hydrochloric acid thereof has an excellent effect of providing a natural fermented carbonated beverage having a refreshing feeling as well as containing a large amount of mineral gas.

도 1은 본 발명의 실시예에 의거 제조된 곡물과 한약재의 천연소재 발효물의 발효기간에 따른 산 및 당 함량의 경시적 변화를 보인 그래프이다.1 is a graph showing the change over time of the acid and sugar content according to the fermentation period of the natural ingredients of grains and herbal medicines prepared in accordance with an embodiment of the present invention.

보리, 쌀, 수수, 율무, 조 등 곡물을 물에 침지한 후, 증자하여 호화시키거나 대추, 구기자, 당귀 등 한약재에 소정의 물을 가하여 30분~ 5시간 가열 추출한 추출액을 여과한 여액에 Aspergillus niger 곰팡이 균주 등 미생물 및 효소를 0.001~10%, 설탕 등 당류를 첨가하고 접종하여 20~70℃, 1-7일간 배양하여 전분을 산으로 전환한 발효액에 탄산칼륨 등 미네랄을 첨가하여 염을 생성시킨다. 여기에 다시 구연산 및 구연산나트륨으로 pH를 조절한 후 백설탕, 과당, 벌꿀, 사과과즙, 포도과즙 등 과즙을 첨가하여 살균 한 다음 냉각하여 탄산가스를 다시 주입한다.
After dipping grains such as barley, rice, sorghum, yulmu, and crude in water, increase and luxury by increasing the amount of water, or adding extracted water to herbal medicines such as jujube, wolfberry, and Angelica, heated and extracted for 30 minutes to 5 hours. Inoculate with 0.001 ~ 10% of microorganisms and enzymes such as niger fungus strains and sugars such as sugar and inoculate them to incubate at 20 ~ 70 ℃ for 1-7 days to produce salts by adding minerals such as potassium carbonate to fermentation broth converted to starch. Let's do it. The pH is adjusted again with citric acid and sodium citrate, sterilized by adding sugar such as white sugar, fructose, honey, apple juice, grape juice, and then cooled and re-injected with carbon dioxide gas.

본 발명은 발효에 의해 생성된 발효탄산음료는 산성 음료로서 미네랄을 다량 함유하면서도 주입한 탄산가스에 의해 청량감을 가지는 발효탄산음료로 널리 애용될 수 있다.
The fermented carbonated beverage produced by the fermentation can be widely used as a fermented carbonated beverage having a refreshing feeling by injecting carbon dioxide while containing a large amount of minerals as an acidic beverage.

<< 실시예Example 1> 본 발명 천연소재  1> natural material of the present invention 발효물의Fermented 제조  Produce

정선수세한 보리 1 kg을 1.5 L의 물에 10분~3시간 침지 후 물기를 제거하고 압력솥에 투입하여 1 kg/㎠의 압력에서 30분~2시간 증자하여 호화시킨 후, 10 g/L glucose, 0.2 g/L KCL, 0.4 g/L MgSO4 ㆍ7H2O, 3.0 g/L yeast extract, 3.0 g/L malt extract의 배지에서 배양시킨 시판하는 Aspergillus niger 곰팡이 균주를 접종하고, amylase 효소 각 0.001~10중량% 가장 바람직하게는 1중량%와 병행하여, 물(H2O)을 10 L를 추가 첨가하고, 20~70℃ 가장 바람직하게는 45℃의 온도에서 1일~7일 간 발효하여, 발효액 7.0 L를 얻었다. 본 실시예에 따른 당과 산함량의 경시적 변화는 [표 1] 및 도 1과 같다.
1 kg of fine barley is immersed in 1.5 L of water for 10 minutes to 3 hours, then drained and put in a pressure cooker and steamed for 30 minutes to 2 hours at a pressure of 1 kg / ㎠. , Commercially available Aspergillus cultured in the culture medium of 0.2 g / L KCL, 0.4 g / L MgSO 4 ㆍ 7H 2 O, 3.0 g / L yeast extract, 3.0 g / L malt extract Inoculated with niger fungal strains, in addition to each 0.001 to 10% by weight of the amylase enzyme most preferably 1% by weight, an additional 10 L of water (H 2 O) is added, 20 to 70 ℃ most preferably 45 ℃ It fermented at the temperature of 1 day-7 days, and obtained 7.0 L of fermentation broth. The change over time of the sugar and acid content according to the present embodiment is shown in [Table 1] and FIG.

Figure pat00001

Figure pat00001

<< 비교실시예Comparative Example 1~4> 1-4>

상기 실시예 1에서 보리대신, 곡물원료를 각각 멥쌀, 수수, 율무, 조를 실시예 1과 동량사용하고 한약재는 각각 대추, 구기자, 당귀, 영지버섯을 동량 사용한 것 외는 모두 동일하게 실시하였다.In Example 1, instead of barley, using the same amount of non-rice, sorghum, yulmu, crude crude in Example 1, respectively, and herbal medicines were the same except that the same amount of jujube, wolfberry, Angelica, Ganoderma lucidum, respectively.

<< 실시예Example 2> 본 발명 탄산발효음료 제조 2> production of carbonated fermented beverage of the present invention

상기 실시예 1에 따른 발효액은 원심분리나, mesh 망(40~300) 또는 침지방법(1일~3일)에 의해 발효액을 정제하고 이렇게 하여 얻은 발효액에 10%~80%의 사과과즙과 구연산 0.01~0.15%, 비타민C 0.01~0.3%를 첨가하여 pH를 3.5 미만으로 조정하고, 액상과당 0.5~15%를 첨가하여 20~ 60 Brix의 시럽을 만들고 상기 시럽을 96~100℃의 온도로 15~40초 간 고온순간 살균 후 냉각하여 통상의 방법으로 탄산가스와 소정의 물과 혼합, 충전하여 Brix가 7~12의 발효탄산음료를 제조하였다. 이어서 상기 충전된 음료 제품을 50~70℃의 온도로 10~70분 간 후살균을 하여 Brix 8~12와 pH는 3.5 미만의 본 발명 완성된 발효탄산음료를 완성하였다(표 2).
The fermentation broth according to Example 1 was purified by fermentation broth by centrifugation, mesh netting (40 to 300) or immersion method (1 day to 3 days), and 10% to 80% of apple juice and citric acid in the fermentation solution thus obtained. Adjust the pH to less than 3.5 by adding 0.01 ~ 0.15% and 0.01 ~ 0.3% of vitamin C, add 0.5 ~ 15% of liquid fructose to make syrup of 20 ~ 60 Brix, and bring the syrup to a temperature of 96 ~ 100 ℃. After sterilizing at a high temperature for ˜40 seconds, the mixture was cooled and mixed with a carbon dioxide gas and predetermined water in a conventional manner to prepare a fermented carbonated beverage having Brix of 7-12. Subsequently, the filled beverage product was sterilized at a temperature of 50 to 70 ° C. for 10 to 70 minutes to complete the fermented carbonated beverage of Brix 8-12 and the present invention having a pH of less than 3.5 (Table 2).

Figure pat00002

Figure pat00002

본 발명에 있어서, 상기 실시예 2에 따라 제조된 탄산발효음료의 관능적 특성을 하기 [표 3]과 같다.
In the present invention, the organoleptic properties of the carbonated fermented beverage prepared according to Example 2 are as shown in Table 3 below.

Figure pat00003

Figure pat00003

본 발명은 곡물과 한약재를 유효성분으로 하여 호화하거나 추출액을 발효시켜 사용하는 신규한 가공방법을 제공할 뿐만 아니라, 상기 발효여액에 과즙, 유기산 등 산 물질과 당류를 첨가하여 미네랄을 더 함유하면서도 탄산가스를 주입하여 청량감을 가지는 신규한 타입의 조합음료를 제공하는 효과가 있으므로 음료산업상 매우 유용한 발명인 것이다.The present invention not only provides a novel processing method for gelatinization or fermentation of extracts by using grains and medicinal herbs as an active ingredient, but also by adding acidic substances such as fruit juice, organic acids and sugars to the fermentation filtrate, while further containing minerals and carbonic acid. Since it is effective to provide a new type of combination drink having a refreshing feeling by injecting gas is a very useful invention in the beverage industry.

Claims (2)

보리, 멥쌀, 수수, 율무, 조 중 어느 하나 이상의 곡물에 1.5~3배의 물로 침지, 증자하여 호화시키고 대추, 구기자, 당귀, 영지버섯 중 어느 하나 이상의 한약재에 물을 가하여 80~100℃의 온도로 30분~5시간 추출후 그 여과액에 Aspergillus niger 곰팡이 균주 배양액과 amylase 효소를 첨가하여, 온도 20~70℃에서 1일~7일간 배양하여 발효액을 얻고 상기 발효 여액에 사과과즙 및 당류를 첨가하고 고온순간 살균후 냉각하여, 탄산가스를 주입하여 됨을 특징으로 하는 발효탄산음료 제조방법.
80 ~ 100 ℃ temperature by immersing and increasing the amount of barley, rice, sorghum, yulmu, and crude in 1.5 ~ 3 times of water and increasing the amount of water to one or more herbs of jujube, wolfberry, Angelica and Ganoderma lucidum. After 30 minutes to 5 hours of extraction, Aspergillus niger fungus strain culture medium and amylase enzyme were added to the filtrate, and cultured for 1 to 7 days at a temperature of 20 to 70 ° C. to obtain a fermentation broth. Apple juice and sugars were added to the fermentation filtrate. And cooling after instantaneous sterilization at high temperature to inject carbon dioxide gas.
제1항의 방법으로 제조된 발효탄산음료.Fermented carbonated beverage prepared by the method of claim 1.
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Cited By (4)

* Cited by examiner, † Cited by third party
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CN104432333A (en) * 2014-12-18 2015-03-25 河南容熙食品有限公司 Fruit-flavour soda water
KR20220093287A (en) 2020-12-27 2022-07-05 윤여민 Process for preparing fermented drink with microbiome
KR102423887B1 (en) * 2021-06-23 2022-07-22 주식회사 로렌츄컴퍼니 Non-alcoholic beverages and cocktails with enhanced antioxidant activity and flavor
KR20230099810A (en) 2021-12-28 2023-07-05 롯데칠성음료주식회사 Lactobacillus brevis Strain LRCC5229 suitable for functional fermented beverage and Use thereof

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KR20030002041A (en) * 2001-06-30 2003-01-08 남종현 Herb medicinal rice wine and preparing method thereof
JP2003164265A (en) 2001-12-03 2003-06-10 Gun Ei Chem Ind Co Ltd Method for producing fermented food
JP4032382B2 (en) 2002-07-22 2008-01-16 日本たばこ産業株式会社 Barley tea beverage and method for producing barley tea extract
JP4795841B2 (en) 2006-04-24 2011-10-19 森下仁丹株式会社 Germinated barley fermented product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104432333A (en) * 2014-12-18 2015-03-25 河南容熙食品有限公司 Fruit-flavour soda water
KR20220093287A (en) 2020-12-27 2022-07-05 윤여민 Process for preparing fermented drink with microbiome
KR102423887B1 (en) * 2021-06-23 2022-07-22 주식회사 로렌츄컴퍼니 Non-alcoholic beverages and cocktails with enhanced antioxidant activity and flavor
KR20230099810A (en) 2021-12-28 2023-07-05 롯데칠성음료주식회사 Lactobacillus brevis Strain LRCC5229 suitable for functional fermented beverage and Use thereof

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