KR100519005B1 - Lactobacillus fermentation product to improve immunity function and its preparing method - Google Patents

Abstract

The present invention relates to a liquid lactobacillus fermentation product and a method for preparing the same, which contain the sulfur and the extract of sulfur in the immune system. In particular, the turmeric contains various types of sugars such as glucose 9%, stakiose 32%, mannitol 1%, reducing sugar 13% and oligosaccharides. This is a wide material. One of the present invention is a step of fermenting by adding a 5-150% (w / w) in the weight ratio of the raw material after inoculation of the mother-state powder at the time of lactic acid bacteria fermentation of the turmeric powder pulverized in about 20-45 mesh The second is pulverized turmeric and extracted for 4 hours at 55 ℃ with ethanol and concentrated under reduced pressure with 80birx under fermentation by lactic acid bacteria fermentation by adding 5-15% (v / w) by volume ratio of raw material after inoculation with mother stater. The fermentation process, which is different from the existing fermentation process, developed lactic acid bacterium fermentation products with enhanced functions of immuno-promoting physiological activity and preference.

Description

Lactobacillus fermentation product to improve immunity function and its preparing method}

The present invention relates to a liquid lactobacillus fermentation product and a manufacturing process thereof having a sulfur-containing and sulfur-like extract, which has inherent immune function enhancing activity. In modern times, fatigue and stress caused by excessive work often cause symptoms such as chronic fatigue and indigestion, which sometimes cause cancer, hypertension and other adult diseases. Therefore, there is a demand to take herbal medicine or health foods for health, but conventional herbal medicine or health food is often difficult to take and carry in time due to inconvenience of taking and carrying.

Among them, Rehmannia glutinosa Liboschitz, which is known as a medicine in Chinese medicine, is a perennial herb belonging to the Scropulariaceae and uses its root and root stem as a medicine. It is called Rehmannia Radix crude to remove roots and fine roots from roots, and to wash them cleanly. Soaking relics in water is emperor, and half is sinking and half is sinking. According to the preparation method of the drug, the fresh sulfur of the dried Guhwang ( Rehmannia Radix ), red wine, white wine or sinjeunggujeungdeul ( Rehmannia Radix preparata) is used to vary the efficacy.

It contains 9% of glucose, 32% of stakiose, 1% of mannitol, and 13% of reducing sugar. It contains a variety of oligosaccharides, and it has various activities such as process aptitude, blood pressure control, thrombolysis, liver function activity, and antimutagenicity. In spite of the fact that economic feasibility is low, it is used only as a sulfur instead of sulfur.

In addition to the modern medical aspects of the live, is a live fever, antipyretic drugs, hemostatic drugs, nosebleeds, hemorrhage, fever and thirst due to various febrile diseases, constipation during hypertension, pharyngitis, various surgical inflammations are used. In addition, Guangjihwang is used for medicine, hemostasis, diuretics, hemostasis, nosebleeds, constipation, nervous breakdown during febrile illness, uterine bleeding, infertility, libido, diabetes, inflammatory diseases of the bladder and urethra, hypertension. In addition, Sukjihwang is used as a main medicine for medicine, anemia, gastric disease, post and postpartum weakness, various wasting diseases, cerebral anemia and uterine bleeding. The main components of turmeric used as an important medicinal herb in Korea are iridoid glycosides such as catalpol, leonuride, aucubin, mielittoside, rehmannioside A, B, C, and D. Sugars include stachyose, raffinose, sucrose, and other mannitol. It is reported that there are several kinds of amino acids. Rehmannia glutinosa stimulated the growth of immune cells by about 150% when 1 mg / ml of Sukjihwang ethanol extract was added to the immune-promoting effect. In addition, the fermentation broth was reported to promote growth of about 120% at 0.6 mg / ml, the lower concentration.

On the other hand, lactobacillus fermentation broth or yogurt is a food made by adding lactic acid bacteria such as Lactobacillus, which is beneficial to the human body, for a certain period of time. It has been drinking for a long time as a health drink due to the function of activating the biological function, and the ease of selection and intake. In addition, at present, the product is produced by adding functional substances such as vitamins and DHA, and lowering cholesterol through improvement of lactic acid bacteria, in addition to the functional action of lactic acid bacteria fermentation broth or yogurt.

Therefore, the expected effect is expected to be great when producing lactic acid bacteria products using sugars of sulfuric acid as a new growth source for lactic acid bacteria fermentation.

First, the present invention was intended to produce a method for obtaining a functional lactic acid bacteria fermented product using a sulfur which is rich in sugar components and has an immune function enhancing activity and a product using the same.

Second, we tried to establish a pretreatment method for the addition of turmeric added during fermentation of lactic acid bacteria, and third, to search for an appropriate blending ratio for the commercialization of lactic acid bacteria fermented products added with sulfurous acid. Fourth, to investigate the color, turbidity, and palatability of the products that had been processed above. The measurement was made to make a lactic acid bacterium fermentation product having proper functionality and palatability.

The present invention relates to a functional lactic acid bacteria fermented product and a method for producing the same using a sulfur which is rich in sugar components and has an immune function enhancing activity, and a manufacturing process is as follows.

The functional fermentation product using the sulfur of the present invention is (1) lactic acid bacteria fermented product added with 5-15% by weight of the sulfuric acid powder as the lactic acid bacteria fermentation raw material and (2) ethanol extract of sulfuric acid as the lactic acid bacteria fermentation raw material 5- Lactic acid bacteria fermented product added at 15% by volume is composed of the strain used in the present invention for the production of lactic acid bacteria fermented lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus which is the most commonly used lactic acid fermentation commonly used in the art It was used as a spawn.

In addition, the method for producing a functional fermented product using the sulfur of the present invention

(1) when lactic acid bacteria are mixed, 20-45mesh of sulfur-based powder is added to 5-15% by weight of raw material as lactic acid bacterium fermentation material after completion of mother starter inoculation, and fermented together with skim milk.

(2) When lactic acid bacteria are mixed, the sulfuric acid is pulverized to 20-45mesh, extracted twice with 50% ethanol of 10 times the sample weight for 12 hours at 50-60 ℃, and then filtered in a vacuum filter under a hot state and concentrated to 80brix. It is characterized by fermenting with skim milk by adding 5-15% by volume of the raw sulfur extract obtained by the end of the seed start (mother starter) inoculation as a fermented lactic acid bacteria fermentation.

Example 1.Pretreatment of Rehmannia Fructus Added to Production of Lactic Acid Bacteria Fermentation

The turmeric added to the lactic acid bacteria fermented product was made into two kinds of powder and extract ground by the following method.

1) Ingredients: R. glutinosa was dried and washed by using 'Zhuang No. 1' grown at Suwon Crop Experiment Station, and then ground to about 20-45 mesh to obtain a whey powder.

2) Extraction: 10 times ethanol to the weight of dried Guhwang sulfur in the above process was added and repeatedly extracted for 4 hours at 50 ~ 60 ℃ (selection of extraction solvent is a solvent that can be used in the current food revolution, fermentation process Only ethanol was used for association).

3) Concentration: The extract obtained in the above process was filtered in a vacuum evaporator (rotary evaporator) in a hot state, concentrated to 80Brix.

Example 2 Lactic Acid Bacteria Fermented Product Production Process

1) Preparation of mother starter: Add hot water to skim milk powder and dissolve sugar and glucose in 2% of 8% skim milk, and dissolve it in 10 ml of dry heat sterilized test tube. . After cooling to 22 ° C, inoculate the lactic acid bacteria once in a sterile box. Incubate for 24 hours in a thermostat maintained at 38 ℃ and used as a mother stater (mother stater).

2) Formulation: Mix 50g of sugar, 1.5g of agar, 698.5 ~ 848.5g of skimmed milk (5-15% by weight of sulfur powder added, ie 50-150g, except for 1kg of total fermented material), and homogenize it. Transfer to dry heat sterilized Erlenmeyer flask, cover with aluminum foil, and sterilize for 30 minutes at 90 ~ 100 ℃. After sterilization, add flavor (0.05%, v / w), and inoculate 100 g of the mother stater prepared in the process of 1).

3) Cultivation: After inoculation, add sulfuric acid powder (5-15%, 50-150g) to the total weight of 1kg, homogenize it, and put it in a thermostat maintained at 38 ℃ for about 7-8 hours While the yogurt coagulation is observed at appropriate time intervals. If it solidifies, stop fermentation.

The weight ratio of sulfur powder should be 5-15% because less than 5% of physicochemical properties and preferences are lowered, and more than 20% may inhibit the growth of spawn during fermentation.

4) Commercialization: The fermented broth is liquefied by stirring for 15-15 minutes at 1500rpm with a stirrer and then sterilized at 135 ℃ for 1-3 seconds, or pasteurized at 60 ℃ for 25 minutes, or in a refrigerator of 0-5 ℃ as it is. The finished product was prepared by storing and packing in a proper container.

Example 3 Lactic Acid Bacteria Fermented Product Production Process

The turmeric extract obtained in Example 1 was prepared and inoculated in the same manner as Example 2 described above, and then inoculated in a volume ratio (5-15%, that is, 50-150 ml) to 1 L of the total volume. After homogenization, the mixture is placed in a thermostat maintained at 38 ° C, and left to ferment for about 7 to 8 hours, and the yoghurt is observed at appropriate time intervals. If it solidifies, stop fermentation. The fermentation is complete product was produced in the same manner as in Example 2.

Example 4. Test of Addition of Sulfur Lactic Acid Bacteria Fermentation

1) Physicochemical test of the product: Turbidity of lactic acid bacteria fermented product added by adding sulfur-free extract was measured by measuring the permeability of the sample at 750 nm, and chromaticity was measured by Color Difference Meter D-25L-9, Hunter Associates Lab. Inc. USA), L value (brightness), a value (redness), and b value (yellowness) were measured and displayed (Table 1).

The addition of Rehmannia glutinosa extract showed a tendency to decrease the brightness of the product color and the transmittance was lower than the control.

This means that fermentation using sulfuric acid proceeds smoothly, and it also means that there is an effect as a color and health food that conventional yogurt does not have.

Table 3. Color and Permeability of Lactic Acid Bacteria Fermented Beverages Containing Yogurt Extract during Fermentation

Amount Color Transmittance (750nm) L (lightness) a (redness) b (yellowness) 1% ¹⁾ 59.39 -3.35 32.42 15.1         5% 54.15 -3.35 39.67 12.6         10% 42.16  1.69 50.39 10.3 control 56.59 -5.86 11.11 21.7

① Concentration of Addition of Rehmannia Bacillus Extract during Fermentation

② The control group is fermented lactic acid bacterium without the addition of rhubarb extract

2) Sensory test of the product: The finished lactic acid bacteria fermentation products were classified by odor and taste as follows. First, 10 male and female college students in their 30s and 50s and 20s in their 20s were selected to consider the age group, and the odors and tastes were scored from 0 to 9 points. Variance analysis was used to test statistical significance between samples (FIG. 1).

As can be seen in Figure 1, it can be seen that the addition of 10% sulfuric acid added to reduce the sour taste of the fermentation broth properly and represent the taste and aroma of sulfuric acid, high preference.

The present invention relates to a liquid lactobacillus fermentation product and a manufacturing process thereof having a sulfur-containing and sulfur-like extract, which has inherent immune function enhancing activity.

It has excellent pharmacological action and contains various sugars, but despite being a product with high potential for commercialization, it is used only in oral medicine because of oral or empirical experience, and its use is so small that there is no way to increase the added value except for using it. I was really. Therefore, it is considered that the present invention can increase the added value of sulfur in the pharmacological function of the sulfur in itself and the marketability of the product of the lactic acid bacteria fermented product.

Therefore, in the present invention, in order to produce a functional lactic acid bacteria fermented product using the sulfur content which is rich in sugar components and has an immune function enhancing activity, the weight of the raw material when the sulfur powder, which is ground to about 20-45 mesh, is ground in lactic acid bacteria fermentation (5 -15%) and fermentation process, and sulfuric acid powder 20-45mesh pulverized with ethanol at 55 ℃ 4 hours Extracted and concentrated sulfuric acid extract to 80brix. Was added to the lactic acid bacteria fermentation process by volume ratio (5-15%). In case of fermented lactic acid bacteria fermented by adding sulfur powder and sulfur extract, 5-15% of powder and extracts (most preferably 10%) were found to have the best physicochemical properties and preferences.

 1 is a diagram showing the sensory test results of lactic acid bacteria fermented beverage added with sulfur-based powder.

Claims (4)

A lactic acid bacterium fermentation product in which sulfuric acid powder is added as 5-15% by weight of the raw material as a lactic acid bacterium fermentation raw material. Lactic acid bacteria fermentation using sulfur dioxide, characterized in that fermented with skim milk by adding 5-15% by weight of the raw material as lactic acid bacteria fermentation material after the start of the seed start (mother starter) inoculation when lactic acid bacteria raw material blended Manufacturing method of the product. A lactic acid bacteria fermentation product in which ethanol extract of sulfuric acid is added as 5-15% by volume of the raw material as a fermentation agent for lactic acid bacteria. When lactic acid bacteria were mixed with 20-45mesh of sulfuric acid, it was extracted twice with 100% ethanol twice the sample weight at 50-60 ℃ for 12 hours, filtered in a vacuum under reduced pressure and concentrated to 80brix. A method for producing a lactic acid bacterium fermented product using turmeric, characterized in that the extract is fermented together with skim milk by adding 5-15 vol.