Manufacture of Dropwort Extract Using Brown Sugar, Fructose Syrup and Oligosaccharides

The dropwort was fermented by steeping with brown sugar, fructose syrup or oligosaccharide at room temperature for 2 month, and then stored at cold room for 6 months. The dropwort extracts prepared with three different sugars showed more than Brix, below pH 4.0 and about titratable acidity. The dropwort extract with brown sugar showed viable cell counts and reducing sugar. Formation of gas was superior to the dropwort fermented with brown sugar or oligosaccharide. The dropwort extract with fructose syrup indicated viable cell counts and reducing sugar. Microorganism present in fermented dropwort extract was effectively pasteurized by the addition of citric acid and heat-treatment at for 15 min, resulting in the less production of gas. The dropwort extracts prepared with brownsugar, fructose syrup or oligosaccharide was suitable for the standardization that required for plant extract in Korea Food Codex.