Health care drink composition

Abstract

The present invention relates to a method for manufacturing a health drink, comprising a health drink composition beneficial for healthcare using loquat fruit extract, prickly pear extract, asparagus extract, monk fruit extract, Lactobacillus gasseri, and Lactococcus lactis, and a method for manufacturing the same, wherein the method comprises a step (100) of preparing a raw material to form a mixed extract obtained by washing, drying, and grinding 8% by weight of loquat fruit, 8% by weight of prickly pear, 8% by weight of asparagus, and 5% by weight of monk fruit, and then mixing 71% by weight of purified water in a stirrer. A raw material extraction step (200) in which the raw material formed through the above raw material preparation step (100) is extracted in an extractor at a temperature of 65°C for 1 to 2 hours to produce a raw material extract, and the raw material extract is placed in a stirrer and stirred at a temperature of 50°C for 5 to 6 hours to concentrate the extract so that 60% by weight of the active ingredient remains relative to the total 100% by weight of the raw material extract: A lactic acid bacteria fermentation liquid preparation step (300) in which the concentrate prepared through the above raw material extraction step (200) is filtered, and 0.5% by weight of Lactobacillus gasseri and 1% by weight of Lactococcus lactis are inoculated relative to 100% by weight of the total filtered concentrate, and fermented at a temperature of 36℃ for 48 hours; A step (400) of maintaining and storing the lactic acid bacteria fermented liquid obtained through the above fermentation step (300) at a temperature of 4°C for 24 hours to further improve the mixing state between the various material mixtures by aging at a low temperature. The above step comprises a step (500) of subdividing the fermented concentrate that has undergone the low-temperature, aging step (400) described above and vacuum packaging it. The beverage composition of the mixed material containing loquat fruit according to the present invention can be usefully used as a health care beverage composition in the fields of utilizing fruit and vegetable materials such as loquat fruit, prickly pear, asparagus, monk fruit, and lactic acid bacteria, as well as in the beverage industry.

Description

Technology Field

[0001] The present invention relates to (a) a fermented health beverage composition that contributes to overall healthcare by preventing adult diseases such as cardiovascular disease, as well as providing antioxidant effects, cancer prevention, improvement of cognitive impairment and blood sugar levels, and prevention of adult diseases, by fermenting loquat fruit, prickly pear, asparagus, monk fruit, purified water, and mixed strains of Lactobacillus gasseri and Lactococcus lactis. Background Technology

[0002] The loquat tree has the scientific name Eriobotrya japonica (Thunb.) Lindl. It is an evergreen tree, and its fruit is orange-yellow and contains many carotenoids.

[0003] As for the components of loquat fruit

[0004] It contains glutamic acid, oleic acid, aspartic acid, tartaric acid, malic acid, riboflavin, K, Ca, Mg, folic acid, citric acid, β-carotene, β-cryptoxanthin, hydroxybenzoic acid, coumaric acid, and phenolic acid, pectin, etc.

[0005] In addition, loquat fruit is rich in active substances such as polyphenols and flavonoids, exhibiting excellent anti-aging, anticancer, and anti-inflammatory effects through antioxidant activation, and helps prevent viruses, hypertension, and diabetic cataracts.

[0006] In traditional Korean medicine, the loquat fruit is sweet and sour in taste, neutral in nature, and non-toxic (Donguibogam).

[0007] It quenches thirst, lowers qi, regulates lung qi, stops nausea, treats heat in the upper burner, and moisturizes the five internal organs. (Compendium of Materia Medica)

[0008] The thirst referred to in the aforementioned *Jigalhagi* (stopping thirst and lowering qi) signifies oral thirst, and it is said that oral thirst occurs in the early stages of diabetes. (The Korean Oriental Internal Medicine)

[0009] The scientific name of the Opuntia ficus-indica is Opuntia monacantha Haw, and it is also known by other names or market names such as cactus, palm cactus, prickly pear, and king cactus.

[0010] The ingredients contain phenolic compounds, flavonoids, taxifolin, betacyanin, pectin, indicaxanthin, triterpenoids, vitamin C, dietary fiber, and large amounts of minerals and amino acids.

[0011] In the evaluation of the anti-diabetic activity of the prickly pear stem, it demonstrated blood glucose control and high inhibitory activity, and in the evaluation of its anti-Alzheimer's activity, it also showed inhibitory activity.

[0012] (National Institute of Agricultural Sciences, Department of Agri-food Resources)

[0013] Prickly Pear extract has demonstrated antibacterial effects along with powerful antioxidant activity, including radical scavenging ability, and has been reported to contain flavonoid compounds such as Taxifolin; furthermore, it is a medicinal plant with outstanding physiological effects and containing a large amount of immune-activating substances.

[0014] In addition to antioxidant and antibacterial effects, pectin has been reported to have the functionality of lowering cholesterol.

[0015] In terms of pharmacological efficacy, the College of Pharmacy at Kyungsung University announced that when prickly pear cactus stems and fruits were administered to hyperlipidemia animals for research on anti-atherosclerotic effects, the improvement effect on hyperlipidemia was significant.

[0016] Long-term administration of prickly pear stems and fruits to genetically induced diabetic mice improved various metabolic functions, with the stems showing particularly excellent effects.

[0017] It was revealed that the prickly pear cactus can be used as a preventive treatment for various complications of diabetes and other diseases caused by hyperglycemia, as it reduces postprandial blood glucose levels through a partial competitive inhibitory effect on alpha-glucosidase and another mechanism. (College of Pharmacy, Kyungsung University)

[0018] In addition, it was reported that studies on the effects of gastritis and gastric ulcers confirmed that it also has anti-gastritis activity (Seoul National University Institute of Natural Products Science).

[0019] In addition, the content of phenolic substances and flavonoids was found to be 5%, which is significantly higher than that of ginger and kudzu root; the dietary fiber content was 30%, which is exceptionally high compared to general fruits or fresh vegetables; and it also contains a large amount of Vitamin C. (Korea Food Research Institute)

[0020] The scientific name of asparagus is Asparagus officinalis L. It is an annual vine (Vigna sesquipedalis) of the Fabaceae family and is a legume with long, slender pods.

[0021] The components include vitamins A, K, B6, folic acid, chromium, lutein, glutathione, aspartic acid, and flavonols belonging to the flavonoid group of polypheno, such as Quercetin, Isorhamnetin, Kaempfero, and Inulin.

[0022] Glutathione plays a role in preventing damage to important cellular components caused by free radicals, and has benefits such as antioxidant activity, anti-aging, improvement of liver health, and enhancement of immunity.

[0023] High glutathione levels can improve insulin sensitivity and lower the risk of diabetes.

[0024] There are research results indicating that increased sensitivity leads to more effective use of blood glucose and a reduction in blood sugar.

[0025] Quercetin is a type of flavonoid and a powerful antioxidant.

[0026] Chromium reduces cholesterol, regulates blood sugar and prevents diabetes, maintains brain health and prevents cognitive decline, and lowers the risk of diabetes-related eye diseases through its role in blood sugar regulation.

[0027] Chromium plays a role in reducing calcium loss, which helps prevent bone-related diseases.

[0028] It helps control blood sugar and diabetes, heart health, weight management, and brain health.

[0029] In addition, chromium plays a role in metabolizing proteins, carbohydrates, and fats, making it beneficial for cardiovascular health.

[0030] There are research reports indicating that asparagus has the effect of suppressing blood sugar spikes and promoting insulin production. (Research team from the University of Karachi, Pakistan - British Journal of Nutrition)

[0031] Monk fruit is a natural sweetener with the scientific name Siraitia grosvenorii, also known as monk fruit.

[0032] Mogroside, an antioxidant that is a sweetening agent, is a glycoside composed of glycoside bonds like stevioside and is about 150 times sweeter than sugar, so it is also used as a sugar substitute.

[0033] There are research reports indicating that mogroside stabilizes blood sugar levels and helps the pancreas produce more insulin.

[0034] (Journal of Agriculture and Food Chemistry 2007)

[0035] The main components of monk fruit are flavonoids such as mogroside, triterpene glycoside, chlorogenic acid, quercetin, rutin, kaempferols, and gallic acid. Flavonoids have various beneficial effects, including antioxidant, anti-inflammatory, anticancer, and blood sugar-lowering properties.

[0036] Lactobacillus gasseri is a strain of Lactobacillus, a type of bacteria naturally found in the digestive tract and urinary tract, and is effective in relieving allergies and preventing bacterial vaginosis and peptic ulcers.

[0037] Lactococcus lactis is a substance that helps with antibacterial action and the reduction of blood cholesterol through the production of the antimicrobial peptide Nisin.

[0038] There is a research report that normalized blood sugar levels by expressing proinsulin using recombinant Lactococcus lactis.

[0039] ADI (arginine deiminase) isolated from Lactococcus lactis has anticancer effects against stomach and colorectal cancer. The problem to be solved

[0040] The objective of the present invention is to provide a health beverage to consumers in need by manufacturing the beverage through a process of washing, drying, and grinding raw materials including loquat fruit, prickly pear, asparagus, and monk fruit, placing them in a stirrer, mixing with purified water for extraction, fermenting with lactic acid bacteria, low-temperature aging, and stirring. means of solving the problem

[0041] To achieve the above objective, the present invention comprises a raw material preparation step in the manufacture of a health drink, wherein loquat fruit, prickly pear cactus, asparagus, and monk fruit are washed, dried, and ground, then placed in a stirrer and mixed with purified water.

[0042] A step of low-temperature extracting the raw material formed through the above raw material preparation step so as not to damage the active ingredients, and then inoculating and fermenting it with a mixed strain of Lactobacillus gasseri and Lactococcus lactis;

[0043] The method may include the steps of: filtering the concentrate produced through the above raw material extraction and fermentation steps and aging it at a low temperature; and sterilizing and subdividing the concentrate that has undergone the low temperature aging step and vacuum packaging it.

[0044] In the above raw material preparation step (100)

[0045] The mixing ratio of the above mixed raw materials and purified water can be mixed such that, based on a total of 100% by weight, it consists of 8% by weight of loquat fruit, 8% by weight of prickly pear, 8% by weight of asparagus, 5% by weight of monk fruit, and 71% by weight of purified water.

[0046] In the above raw material extraction step (200), it is preferable to maintain the temperature of the stirrer at 65°C and, after low-temperature extraction, reduce the temperature of the obtained concentrate to 37°C, and then inoculate and ferment a mixed strain of 0.5% by weight of Lactobacillus gasseri and 1% by weight of Lactococcus lactis relative to 100% by weight of the obtained concentrate. Effects of the invention

[0047] The health drink of the present invention can provide a healthcare health drink that helps prevent diseases through antioxidant activation, blood sugar control, improvement of high blood pressure, and enhancement of immunity, thereby increasing the health improvement effect for consumers. This is achieved by washing and crushing loquat fruit, prickly pear cactus, asparagus, and monk fruit, mixing purified water with a mixture dried at low temperature, and then inoculating, fermenting, and concentrating a mixed strain of Lactobacillus gasseri and Lactococcus lactis into the health drink. Brief explanation of the drawing

[0048] FIG. 1 is a process flow diagram illustrating a method for manufacturing a health drink according to the present invention. Specific details for implementing the invention

[0049] Before explaining the above description, the inventor of the present invention proposes the present invention, which is prepared by mixing a mixture of loquat fruit, prickly pear, asparagus, monk fruit, and purified water with a mixed strain of Lactobacillus gasseri and Lactococcus lactis in order to improve the health of consumers through various benefits when consuming a lactic acid fermented health drink mixed with loquat fruit, prickly pear, asparagus, monk fruit, and purified water.

[0050] Specifically, the composition of the present invention is a mixed composition comprising loquat fruit extract, prickly pear extract, asparagus extract, monk fruit extract, and an active ingredient formed by lactic acid bacteria fermentation of the composition.

[0051] The present invention relates to a method for manufacturing a healthcare health drink using a fermented composition of mixed extracts of loquat fruit, prickly pear, asparagus, and monk fruit, utilizing lactic acid bacteria Lactobacillus gasseri and Lactococcus lactis.

[0052] The method is characterized by including a process of fermenting a composition of loquat fruit extract, prickly pear extract, asparagus extract, and monk fruit extract by inoculating it with a mixed strain of Lactobacillus gasseri and Lactococcus lactis in a 1:2 weight ratio.

[0053] Loquat fruit, prickly pear, asparagus, and monk fruit contain phenolic compounds and flavonoid components, and are reported to have antioxidant, anticancer, and blood cholesterol-lowering effects.

[0054] The present invention is completed by providing a health beverage fermented with lactic acid bacteria containing loquat fruit, prickly pear, asparagus, and monk fruit, with significantly enhanced natural flavor, by fermenting a mixed extract of loquat fruit, prickly pear, asparagus, and monk fruit using mixed lactic acid bacteria strains, in order to provide a beverage with excellent healthcare functions and palatability.

[0055] The objective of the present invention is not only to provide a synergistic effect in healthcare through the combined functions of loquat fruit, prickly pear, asparagus, monk fruit, and lactic acid bacteria, but also,

[0056] The present invention provides a method for manufacturing a lactic acid bacteria fermented beverage containing loquat fruit, prickly pear, asparagus, monk fruit, and a flavor produced by lactic acid bacteria, which significantly improves palatability through the flavor produced by lactic acid bacteria.

[0057] Next, the manufacturing method by process, the examples, and the comparative examples of the present invention will be described in detail.

[0058] 1) Raw material preparation stage (100)

[0059] The above step is to form a raw material characterized by a mixed extract obtained by washing, drying, and grinding 8% by weight of loquat fruit, 8% by weight of prickly pear cactus, 8% by weight of asparagus, and 5% by weight of monk fruit, and then mixing 71% by weight of purified water in a stirrer to extract.

[0060] At this time, in the above step, in order to maximize the efficacy of the various ingredients, the mixture of loquat fruit, prickly pear, asparagus, monk fruit, and purified water is mixed such that the ratio of loquat fruit, prickly pear, asparagus, monk fruit, and purified water is 8% by weight, 8% by weight, asparagus, 5% by weight, and purified water is 71% by weight, based on a total of 100% by weight.

[0061] 2) Raw material extraction step (200)

[0062] The above step involves preparing a raw material extract by placing the raw material formed through the above raw material preparation step (100) into an extractor and extracting it at a temperature of 65°C for 1 to 2 hours, and then placing the raw material extract into a stirrer and cooling it to a temperature of 50°C and stirring it for 5 to 6 hours to evaporate water so that 60% by weight of the active ingredient remains relative to the total 100% by weight of the raw material extract.

[0063] In addition, during the above extraction process, the temperature of the extractor is set to 65°C and the extraction is performed for 1 to 2 hours because this is the temperature at which the extraction process is most effective according to the mixing ratio of the raw material mixture, and it is the temperature and time at which the destruction of active ingredients of various raw materials can be minimized.

[0064] As described above, after extracting the raw material mixture through an extractor, it is placed in a stirrer and stirred at a temperature of 50°C for 5 to 6 hours to evaporate the moisture from the raw material mixture.

[0065] This is intended to facilitate the smooth water evaporation process through the above stirring process so that 60% by weight of the active ingredient remains out of a total of 100% by weight of the raw material mixture.

[0066] 3) Fermentation stage (300)

[0067] The above step comprises the step of preparing a lactic acid bacteria fermentation liquid by inoculating 0.5% by weight of Lactobacillus gasseri and 1% by weight of Lactococcus lactis relative to 100% by weight of the total concentrate obtained by filtering the concentrate prepared through the raw material extraction step (200), and then fermenting it at a temperature of 37℃ for 48 hours;

[0068] 4) Low temperature aging stage (400)

[0069] The above step is to maintain and store the fermented liquid that has undergone the above fermentation aging step (300) at a temperature of 4°C for 24 hours to further improve the mixing state between the various material mixtures by aging it at a low temperature.

[0070] At this time, in particular, it is desirable that the above low-temperature aging process be maintained for 24 hours, and it is most desirable to maintain the temperature during the above low-temperature aging process at 4℃.

[0071] As such, the reason for maintaining the temperature of the aging process at 4℃ during the above process is that if the temperature is maintained above or below that level, the aging process may not proceed smoothly.

[0072] 5) Vacuum packaging step (500)

[0073] The above step involves subdividing the fermented concentrate, which has undergone the aforementioned low-temperature, aging step (400), into vacuum-packaged portions. This is intended to prevent the concentrate from spoiling while ensuring that consumers can consume it without difficulty.

[0074] Example 1)

[0075] 8% by weight (800g) of loquat fruit, 8% by weight (800g) of prickly pear cactus, 8% by weight (800g) of asparagus, and 5% by weight (500g) of monk fruit were washed, dried, and ground, then mixed with 71% by weight (7.1L) of purified water and placed in an extractor, and extracted at a temperature of 65℃ for 2 hours to produce a raw material extract, and then placed in a stirrer and stirred at a temperature of 55℃ for 5 hours to obtain a 6L concentrated mixture.

[0076] Then, after filtering the above concentrate, 0.5% by weight of Lactobacillus gasseri and 1% by weight of Lactococcus lactis were inoculated relative to 100% by weight of the total concentrate obtained, and fermented at a temperature of 37°C for 48 hours to produce a lactic acid bacteria fermented liquid, and then the concentrate was obtained by maintaining the temperature at 4°C for 24 hours and aging it at a low temperature.

[0077] Comparison Example 1)

[0078] We used the product name Lactolife Pure, a fruit-fermented lactic acid bacteria beverage distributed on the market.

[0079] (Sensory evaluation)

[0080] The results were shown in Table 1 after having 10 people in the 20-60 age group drink the beverages of Example 1 and Comparative Example 1.

[0081] The evaluation was calculated using a standard 5-point rating system, with scores of 5 points (Excellent), 4 points (Good),

[0082] The evaluation was graded as 3 points (average), 2 points (poor), and 1 point (very poor), and Example 1 received a good evaluation.

[0083] Although the present invention has been described in relation to preferred embodiments as mentioned above, the technical concept of the invention is not limited thereto and can be modified and implemented in various ways by those skilled in the art.

[0084]

[0085] Although this varies from person to person, it can be seen that, overall, the health drink of the present invention showed better results than existing health drink compositions. Explanation of the symbols

[0086] 100: Raw material preparation stage 200: Raw material extraction stage 300: Fermentation stage 400: Low-temperature aging stage 500: Vacuum packaging stage

Claims

Claim 1 A method for manufacturing a health drink comprises: a raw material formation preparation step (100) in which raw materials including loquat fruit, prickly pear cactus, asparagus, and monk fruit are washed, dried, and ground, and then mixed with purified water to prepare a raw material mixture; a raw material extraction and concentration step (200) in which the raw material mixture prepared through the raw material formation preparation step (100) is hot-water extracted in an extractor at a temperature of 65°C for 1 to 2 hours to prepare a raw material mixture extract, and the raw material mixture extract is introduced into a stirrer and stirred at a temperature of 50 to 55°C for 5 to 6 hours to concentrate the mixture to 60% by weight relative to the total weight of the raw material mixture extract; and a concentrated liquid obtained through the raw material extraction and concentration step (200) is filtered, and then Lactobacillus gasseri and Lactococcus lactis are inoculated into the filtered concentrated liquid. A method for manufacturing a health drink characterized by comprising: a fermentation step (300) for producing a lactic acid bacteria fermented liquid by fermenting at 37℃ for 48 hours; a low-temperature aging step (400) for aging the lactic acid bacteria fermented liquid produced through the fermentation step (300) at 4℃ for 24 hours; and a packaging step (500) for vacuum packaging the fermented aged liquid obtained through the low-temperature aging step (400). Claim 2 A method for manufacturing a health drink according to claim 1, wherein the raw material formation preparation step (100) is characterized by preparing a raw material mixture comprising 8% by weight of loquat fruit, 8% by weight of prickly pear cactus, 8% by weight of asparagus, 5% by weight of monk fruit, and 71% by weight of purified water, and the fermentation step (300) is characterized by inoculating 0.5% by weight of Lactobacillus gasseri and 1% by weight of Lactococcus lactis based on the total weight of the concentrated liquid obtained and filtered in the raw material extraction and concentration step (200).

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