FERMENTED BEVERAGE CONTAINING PINUS DENSIFLORA EXTRACT AND LACTIC ACID FERMENTATION LIQUID AND PRODUCTION THEREOF

• Main Author: HONG, MYUNG HO
• Format: Patent
• Language: English; Korean
• Published: 05.06.2002
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: Provided is a process of preparing the subject fermented beverage by mixing a lactic acid fermentation liquid with a Pinus densiflora Sieb. et Zucc. extract instead of conventional pine needle extracts and then fermenting. Whereby, the beverage has the composite taste containing a refreshing taste of the Pinus densiflora extract and a sweet taste peculiar to the lactic acid fermentation liquid. CONSTITUTION: A lactic acid bacteria nutrient source is added to a Pinus densiflora Sieb. et Zucc. extract and sterilized under pressure to produce a medium liquid for cultivation of a mushroom, which is added with a mushroom, fermented at a pH of 4.0 to 4.5 and then filtered to produce a lactic acid fermented liquid. Thereafter, the medium liquid for cultivation of mushrooms and lactic acid fermented liquid are mixed to produce a fermented beverage. The lactic acid bacterial nutrient such as brown sugar, Glycyrrhizae Radix, Illicium verum Hooker filius and Zanthoxylum piperitum L is used in the range of 5 to 10% by weight, based on the total weight of the medium liquid for cultivation of mushrooms.