JP2020519252A - 乳酸菌を用いた天然物酵素、及びその製造方法 - Google Patents
乳酸菌を用いた天然物酵素、及びその製造方法 Download PDFInfo
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- JP2020519252A JP2020519252A JP2019560697A JP2019560697A JP2020519252A JP 2020519252 A JP2020519252 A JP 2020519252A JP 2019560697 A JP2019560697 A JP 2019560697A JP 2019560697 A JP2019560697 A JP 2019560697A JP 2020519252 A JP2020519252 A JP 2020519252A
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- Prior art keywords
- lactic acid
- natural product
- acid bacterium
- ginseng
- producing
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Abstract
Description
蒸留水1Lにペプトン5g、酵母抽出物2.5g、及びブドウ糖5gを含む培地を調剤した後、ラクトバチルス・プランタラム(Lactobasillus plantarum)を接種し、36℃で24時間間、前培養を行った。前記前培養液を同一の栄養培地で二次培養して、乳酸菌培養液を製造した。次に、水800L、朝鮮人参粉末200kg、ブドウ糖30kg、乳酸菌培養液1Lを発酵槽に投入及び混合し、常温で20日間発酵させて乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、チョウセンカクレミノ粉末を用いたことを除いては、実施例1と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、エゴマ粉末を用いたことを除いては、実施例1と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、玉ねぎ粉末を用いたことを除いては、実施例1と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、乾燥アナアオサ粉末を用いたことを除いては、実施例1と同様にして乳酸菌酵素を製造した。
アピオス熱水抽出物50Lをさらに加えたことを除いては、実施例1と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、チョウセンカクレミノ粉末を用いたことを除いては、実施例6と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、エゴマ粉末を用いたことを除いては、実施例6と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、玉ねぎ粉末を用いたことを除いては、実施例6と同様にして乳酸菌酵素を製造した。
朝鮮人参粉末の代わりに、乾燥アナアオサ粉末を用いたことを除いては、実施例6と同様にして乳酸菌酵素を製造した。
実施例1乃至実施例10の乳酸菌酵素の乳酸菌生菌数は、韓国食品公典試験法I.3.微生物試験法における乳酸菌数の測定方法により測定し、下記表1(単位:CFU/ml)に示した。
Claims (4)
- 水100重量部に対して、朝鮮人参、チョウセンカクレミノ、エゴマ、玉ねぎ、及び海藻類からなる群より選ばれた天然物20〜30重量部、ブドウ糖3〜5重量部、及び乳酸菌0.1〜0.5重量部を混合し、常温で10〜20日間発酵させる、乳酸菌を用いた天然物酵素の生産方法。
- 前記乳酸菌は、ペプトン、酵母抽出物、及びブドウ糖を含む培地にラクトバチルス・プランタラム(Lactobasillus plantarum)またはロイコノストック・メセンテロイデス(Leuconostoc mesenteroides)を接種し、36℃で24時間間、前培養を行ってから、前記前培養液を同一の栄養培地で二次培養した後、得られる培養液であることを特徴とする請求項1に記載の乳酸菌を用いた天然物酵素の生産方法。
- アピオス抽出物(apios extract)5〜10重量部をさらに混合することを特徴とする請求項1に記載の乳酸菌を用いた天然物酵素の生産方法。
- 請求項1乃至請求項3のいずれか一項に記載の生産方法で得られる乳酸菌を用いた天然物酵素。
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KR10-2017-0060207 | 2017-05-15 | ||
PCT/KR2017/005218 WO2018212379A1 (ko) | 2017-05-15 | 2017-05-19 | 유산균을 이용한 천연물 효소 및 이의 제조 방법 |
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JP2004321172A (ja) * | 2004-01-14 | 2004-11-18 | Toyo Shinyaku:Kk | 腸内環境改善用食品 |
JP2005097222A (ja) * | 2003-08-26 | 2005-04-14 | Toyo Shinyaku:Kk | タマネギ発酵物 |
JP2005145897A (ja) * | 2003-11-17 | 2005-06-09 | Toyo Shinyaku:Kk | サポニン吸収促進組成物 |
JP2006061091A (ja) * | 2004-08-27 | 2006-03-09 | Toyo Shinyaku:Kk | シソの葉から得られる発酵物 |
KR20150132616A (ko) * | 2014-05-15 | 2015-11-26 | 주식회사 피토메카 | 아피오스 추출물 또는 아피오스 발효 추출물을 유효성분으로 포함하는 면역증강용 조성물 |
KR101729916B1 (ko) * | 2016-10-10 | 2017-04-25 | 강승찬 | 황칠나무 유산균 발효액 제조방법 및 이에 의해 제조된 황칠나무 유산균 발효액 |
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CN101184837A (zh) * | 2005-05-27 | 2008-05-21 | 株式会社益力多本社 | 乳酸菌发酵物及含有该发酵物的发酵乳食品 |
KR101054041B1 (ko) * | 2011-01-31 | 2011-08-04 | 최재홍 | 황칠나무를 이용한 발효산물과 발효추출물을 대량가공 하는 제조방법 및 조성물 |
CN102356899B (zh) * | 2011-09-07 | 2012-11-28 | 中国食品发酵工业研究院 | 一种天然果蔬酵素饮料及其制备方法 |
WO2013147350A1 (ko) * | 2012-03-30 | 2013-10-03 | 전남과학대학교 산학협력단 | 아피오스를 이용한 화장료 조성물 및 이의 제조방법 |
CA2916972A1 (en) * | 2013-07-18 | 2015-01-22 | Amino Up Chemical Co., Ltd. | A composition having a prebiotic effect |
KR101753085B1 (ko) * | 2015-03-31 | 2017-07-03 | 주영철 | 간기능 개선용 한방발효제품 및 그 제조방법 |
KR101647049B1 (ko) * | 2015-09-02 | 2016-08-09 | 주식회사 제일효소 | 해조류의 유산균 발효액의 제조방법 및 이에 따라 제조된 유산균 발효액 |
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- 2017-05-19 CN CN201780089011.3A patent/CN110573029A/zh not_active Withdrawn
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Patent Citations (6)
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JP2005097222A (ja) * | 2003-08-26 | 2005-04-14 | Toyo Shinyaku:Kk | タマネギ発酵物 |
JP2005145897A (ja) * | 2003-11-17 | 2005-06-09 | Toyo Shinyaku:Kk | サポニン吸収促進組成物 |
JP2004321172A (ja) * | 2004-01-14 | 2004-11-18 | Toyo Shinyaku:Kk | 腸内環境改善用食品 |
JP2006061091A (ja) * | 2004-08-27 | 2006-03-09 | Toyo Shinyaku:Kk | シソの葉から得られる発酵物 |
KR20150132616A (ko) * | 2014-05-15 | 2015-11-26 | 주식회사 피토메카 | 아피오스 추출물 또는 아피오스 발효 추출물을 유효성분으로 포함하는 면역증강용 조성물 |
KR101729916B1 (ko) * | 2016-10-10 | 2017-04-25 | 강승찬 | 황칠나무 유산균 발효액 제조방법 및 이에 의해 제조된 황칠나무 유산균 발효액 |
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KR101787643B1 (ko) | 2017-10-18 |
PH12019502549A1 (en) | 2021-01-25 |
US20200054060A1 (en) | 2020-02-20 |
DE212017000331U1 (de) | 2019-12-20 |
JP6882524B2 (ja) | 2021-06-02 |
MY189202A (en) | 2022-01-31 |
CN110573029A (zh) | 2019-12-13 |
WO2018212379A1 (ko) | 2018-11-22 |
AU2017414881A1 (en) | 2020-01-02 |
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