KANG, SEUNG MI,강승미,KIM, JONG IK,김종익,JUNG, HAN ROK,정한록,SEO, WEON TAEK,서원택,KIM, HAK GON,김학곤,YANG, WOO HYEONG,양우형,CHOI, MYEONG SEOK,최명석,KANG, SEUNG MIKR,KIM, JONG IKKR,JUNG, HAN ROKKR,SEO, WEON TAEKKR,KIM, HAK GONKR,YANG, WOO HYEONGKR,CHOI, MYEONG SEOKKR
申请号：
KR1020160180206
公开号：
KR1017779800000B1
申请日:
2016.12.27
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for manufacturing persimmon juice using a lactobacillus strain, more specifically, which is obtained by separating the lactobacillus strain from a native grass extract, injecting the lactobacillus strain into the lactobacillus strain, and performing lactic acid fermentation. Therefore, the method for manufacturing persimmon juice using a lactobacillus strain of the present invention does not use separate sugar in a manufacturing process to be added, and instead, is manufactured only with a sweet taste of a bitter persimmon which has no bitter taste, so that the persimmon juice of the present invention is beneficial to health, is a healthy beverage which is very beneficial to health by having a lactobacillus effect in case of an osl 0 strain, can be easily taken by anyone as a lactobacillus beverage, and has a significant effect of being stored easily after a manufacturing process.본 발명은 젖산균 균주를 이용한 감주스 제조방법에 관한 것으로서, 더욱 상세하게는 산야초발효액으로부터 젖산균 균주를 분리 동정한 후, 상기 젖산균 균주를 감주스에 접종하여 젖산발효시킨 것에 관한 것이다.따라서, 본 발명 젖산균 균주를 이용한 감주스 제조방법은 제조과정에 따로 설탕 등 당이 첨가되지 않고 떫은맛이 사라진(탈삽된) 떫은감의 단맛만으로 제조하기 때문에 건강에 유익하며, osl 9 균주의 경우 유산균 효과도 있어 건강에 매우 유익한 건강 음료이고, 젖산발효음료로서 누구나 손쉽게 복용할 수 있으며, 또한 제조과정이 친환경적이고, 제조 후 보관도 용이하다는 등의 현저한 효과가 있다.
