CHOI, DONG SEONG,최동성,OH, CHAN HO,오찬호,OH, SUK HEUNG,오석흥,CHO, MON GU,조문구,PARK, JEONG SEOB,박정섭,BEA, JEA O,배재오,YU, JIN JU,유진주,LEE, KANG SOO,이강수,JUNG, SE YOUNG,정세영,CHOI, A REUM,최아름
申请号：
KR1020110115679
公开号：
KR1020130050554A
申请日:
2011.11.08
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of gaba contained fermented schizandra liquid is provided to enhance the appeal and functionality by manufacturing the schizandra extract using viscozyme, adding high concentrated gaba and lactic acid fermenting the same.CONSTITUTION: A manufacturing method of gaba contained fermented schizandra liquid comprises the following steps: mixing raw schizandra with 0.01-5.0 wt% of viscozyme and agitating the same for 30 minutes in order to dissolve the schizandra pulp and manufacturing the schizandra extract by filtering the same and manufacturing fermented schizandra liquid by inoculating 0-30 wt% of sugar, 0.1-5 wt% of lactic acid bacteria into 10-98 wt% of schizandra extract, and culturing at 30°C for 24 hours. T. halophillus, S. thermophillus, L plantarum, and L. sakei OPK2-59(KFCC 11392) are used as a single and being combined to be inoculated as lactic acid bacteria. A high concentrated gaba extract is obtained by mixing rice bran, malt, and 10-50 wt% of germinated uncracked grains of barley with 0.01-10 wt% of MSG, and 0.1-100 wt% of pyridoxal phosphate and stirring at 40°C and at 210 rpm for 4 hours or more by putting the mixture into an oxygen blocking container. The gaba contained fermented schizandra liquid is manufactured by the following steps: inoculating 1-80 wt% of gaba extract and 0.1-5 wt% of mixed lactic acid bacteria into 20-95 wt% of schizandra extract and lactic acid fermenting at 30°C for 12-48 hours.COPYRIGHT KIPO 2013본 발명은 밀기울, 미강, 발아통보리를 이용하여 GABA를 생산하여 오미자 젖산발효에 함께 첨가함으로서 젖산발효에 의한 오미자 추출액의 떫은맛, 풋냄새 등을 제거함과 동시에 가바를 함유하게 함으로서 관능성과 기능성을 향상시킨 오미자 발효액을 제조함으로서 오미자 차 및 음료시장에 경쟁력을 갖출 수 있으며, 오미자의 판매촉진에 기여할 것으로 기대된다.
