KR100537557B1 - a yeast manufacture method by addition chinese medicine ingredients - Google Patents

Abstract

The present invention relates to a manufacturing method of yeast with added herbal medicine, the most growing in fermented yeast by fermentation and appearance by referring to the raw materials and the manufacturing method specified here, based on the records of pharmaceutics, dongbobom, etc. As a result of screening and inoculating H. aeruginosa (Aspergillus oryzae) into a large amount of liquid, it prevents the growth of hygiene and harmful bacteria such as Escherichia coli, anaerobic bacteria, etc. 100 kg of wheat flour and wheat bran, prepared by the method of manufacture, as a main ingredient, 4 kg of red soybean powder, 4 kg of almond powder, and 7 kg of Changi Iii) blending the raw material blended with 7 kg, 7 kg of water and 7-25 liters of decoction juice; 2) not increasing the raw material blended according to step 1 above; And mixing 20-25% of the liquid culture product of Kukje KCCM 60241 and extruding it to a diameter of 10-20 mm to obtain a fermentation product by incubating for 48-72 hours at 25 ± 2 ° C. room temperature; The product is a conveyor type continuous far-infrared indirect heating system with inlet temperature of 120-150 ℃ and outlet temperature of 60-70 ℃, which minimizes the destruction of enzyme and completes it for 1 hour by briquette fire. It is about.

Description

Manufacturing method of herbal medicine additive yeast {a yeast manufacture method by addition chinese medicine ingredients}

The present invention relates to a manufacturing method of yeast added to herbal medicine that has been handed down from Korean traditional medicine for a long time. When fermented, it grows the most in the best yeast and is inoculated with sperm and aspergillus (Aspergillus oryzae) which is judged to be the most suitable in appearance. It is supposed to provide a method of manufacturing modernized yeast supplemented with digestive enzymes and physiologically active substances. According to the herbal medicine record, raw materials of flour (wheat flour mixed with wheat), Changi juice, and almond Apricot seed powder, Cheongho juice, Green juice juice, Red bean powder, etc. Mix the yeast makes it very hard to technology and quality products are catching a yellowish white, and the Four Last jehak records detail records ( Kim Ki-young, published by Song Ho-jun, Published in Korean Medicine, summarizes the recipes for physical education in Korea.

1) crush the medicine and gait; Almond, red bean powder, flour and bran ) And mix.

2) bending; The above mixed powder is mixed with the green juice and the juice of Changi.

3) form; The mixed medicine is placed in a wooden frame to form a flat plate.

4) Lay yeast (堆 曲); Have it in the shape of an article to prevent drying and to maintain temperature.

5) fermentation; Pay attention to temperature and humidity, and ferment to 30-45 ℃.

6) Quality Regulations; Odor and taste should be aromatic, free from moldy rotten smell, yellowish white mycelium and few black spores on the surface. There is also a parasitic black spore. The internal mass is hard and does not break when removed, and there are many hyphae and immature spores.

In keeping with the quality regulations in the above records, the yeast that has been used for herbal medicine has been mainly made by aspergillus oryzea and emphasizes that there should be little contamination of black germs or bacteria.

Currently, the production of Chinese medicine-added yeast depends on the traditional yeast production method without special manufacturing method. Therefore, it depends on the management and degree of seasonal raw material contamination, and may cause odors such as rotting odor. . In addition, enzymes such as amylase, a digestive enzyme, and protease, a proteolytic enzyme, are extremely low, and raw materials are not fermented and remain sticky like grass when decocted.

In addition, since the conventional yeast is thickly formed, the fermentation period is long, and there are many differences in quality between the surface area and the inside, so that there is a need for cultivation by forming thin and small.

Maximize the production of acid-resistant glycosylase suitable for brewing by acid culturing with acid-resistant Aspergillus Usami, Reizofes delemar bacteria, etc. in patent publication No. 1998-0043434 of the method of manufacturing yeast for recently released brewing. There is an economic imperial method, but in many ways it will not be suitable for oriental use.

In addition, Patent Publication No. 2002-0000740 appears to be an anorexic drug substance fermented by the addition of various herbal medicines, not a general method of making a physical body, and a practical method of manufacturing a physical body song is disclosed. There is 0000074, but it is fermented by adding yeast dry yeast, not the mold, and the center of yeast fermentation is mold, and among them, it is not a good yeast manufacturing method because the sulfur bacteria should be the center.

In order to solve the problems described above, the present invention was selected from strains suitable for manufacturing yeast with Chinese herbs by separating known yeasts (Aspergillus oryzae) separated from traditional yeast, and this yeast must be used at the beginning of June. The purpose of this study is to select the proper strains for the climatic conditions of early June, to technically treat the raw materials, and to breed and ferment fermentation of Hwangkuk bacteria without contamination and suitable for flavor and taste.

In addition, since the heat treatment process of the product (second) and the direct fire process to solve the destruction of potency and bioactive substances.

When explaining the present invention in detail, the processing of the raw material is 100 kg of the main raw material mixed with wheat flour and wheat bran 1: 1 mixed with wheat flour, 4 kg crushed apricot seed powder (杏仁), 4 kg crushed red bean flour (赤小豆) Mix it first, add 7kg (창이) of changchang, 7kg (scallop) of Cheongho, and add 7kg (水 蓼) of water, and heat it to make juice. The juice amount is 20-25ℓ. After mixing with the juice made by adjusting the amount so as to make a secondary mixture, 20-25 liters of the bran liquid cultured bran liquid cultured without adding the mixed raw materials were mixed three times, based on the main raw materials, extruded and incubated by extruder. It is a packaged product in the beginning.

[Selection of domestic bacteria]

The already certified sulfur bacterium stored in the Korean spawn association was cultured and bran liquid was cultured, and the solidity of the raw material was cultured to examine the feasibility.

In particular, among the strains, bacteria known to produce toxins (Astratoxin of P. aeruginosa) were excluded first, and a small amount of 5 kinds of H. pylori were determined to be the most suitable except that the growth rate was slow or the growth temperature was not around 25 ° C. The culture test was carried out.

The test tube medium was cultured in a potato gurucos medium in a 25 ± 2 ℃ incubator, and the cultured bacteria in the tube in liquid culture 20 ml ground water 200ml ph4.0 (adjusted with citric acid) in 500ml shake glass. After sterilization at 121 ℃ for 30 minutes, cooled to 30 ℃, inoculated aseptically and incubated for 48 hours at 25 ± 2 ℃ for 48 hours to observe the formation of cells. -25% sprayed and inoculated and kneaded by hand to form a circular disk shape with a side diameter of 30mm and a vertical diameter of 20mm, and sprinkle with water on the cover covered in the curry to supplement moisture and incubate for 48 hours in a 25 ± 2 ℃ incubator. Taste and saccharity amylase titer tests were used to determine the titration of bacteria.

As shown in Table 1 below (test details for each strain distributed by the Korean spawn species association (KCCM)), the difference in titer and the appearance and internal condition in which the bacteria were grown were selected. In some cases it did not grow.

Type of bacteria KCCM strain number Liquid culture state Solid state Aroma Solid Culture Potency A.Oryzae 60241 Good Less pollution Good growth rate Good 2,150 〃 60345 Good   〃 less 〃 good Good 1,540 〃 12698 usually   〃 medium 〃 medium usually 420 〃 32419 usually   〃 medium 〃 medium usually 550 〃 32345 usually   〃 heavy 〃 late Corruption 320

The potency test method was tested in accordance with the Analytical Methods of Purity Test Method of Domestic Soils.

In Table 1, it was determined that Kukkukyun KCCM 60241 and 60345 were excellent, and some selected KCCM 60241, which is considered to be the best among the aberration re-tests because of problems with contamination and growth rate.

[Laboratory Final Culture]

Make a live potato slice (10 × 10mm) from the selected KCCM 60241 Kukgi bacterium test tube, soak it in 0.3% hydrochloric acid for 1 hour, drain the water, put it in a 1 liter triangular flask and put it in an appropriate amount of sand, and sterilize it once in 121 ℃ for 40 minutes Intermittent sterilization by the method of sterilization once again the next day and incubated in a 25 ± 2 ℃ incubator for 5-10 days after inoculation was used as a large volume inoculation bacteria diluted in an appropriate amount of sterile water.

[Bulk Tank Final Culture]

Put 50kg of wheat bran and 300l of citric acid 0.8kg into 500ℓ tank with double jacketed stainless steel 40-50 rotary stirrer, adjust pH to 4.0-4.2, sterilize at 121 ℃ for 1 hour and cool to 30 ℃ Aseptically inoculate the sterile dilution of bacteria and blow out sterile air twice as much as the amount of the liquid and incubate for 48 hours while maintaining the tank pressure of 0.5kg / cm and the temperature of 25 ± 2 ℃.

[Full moisture control]

As mentioned above, the amount of juice for 100kg of main raw material is 20-25ℓ when the rich raw materials such as flour, red bean bean, almond, etc. are made as rich as possible. However, considering the moisture of the existing bran, the moisture of the primary blended material is 20-30%, so it is necessary to pay attention to the moisture control in the mixing of the second culture.

In general, when there is a lot of moisture in cultivation of yellow bacteria, yeast bacteria are severely contaminated and grow well in a state of low moisture is common microbial culture common sense. In order to know the proper bacteria amount in the third mixing with the raw material in which the small amount of the liquid culture microorganism was mixed in the second time, 15, 20, 25, 30, 35 L of the mixing amount was added to the second-blended raw material corresponding to 100 kg of the initial main raw material. In the same manner as in the strain selection experiment, 20x30mm oval discs were put together and placed in Shaye and cultured in a 25 ± 2 ℃ incubator.

Elution amountℓ Molding state Pollution Titer color Aroma 15 Moisture No pollution 950 Wheat husk color Grain odor 20 Moisture No pollution 2,130 yellow National taste 25 Moisture Pollution 3,320 yellow National taste 30 Juicy Pollution 2,260 Yellow Black Spot National aesthetic 35 Lose pollution 880 Yellow Black Half Acid decay odor

As shown in Table 2, it was determined that about 20-25 liters of H. pylori were appropriate.

[Molding and fermentation of yeast]

  1) conventional molding

 It was incubated at 25 ± 2 ℃ with room temperature of 33cm in width, 20cm in thickness and 6.6cm according to the description of Oriental medicine. The fermentation period was 5-6 days long and the milling process was required separately for drying. The drying period was long and the labor cost was uneconomical.

2) continuous extrusion

10, 15, 20mm diameter continuous extrusion molding 3-4cm thick in a box and incubated, the internal temperature can be suppressed to less than 40 ℃, fermentation period is reduced to 2-3 days, continuous operation is possible economical and potency It was much higher at 3200sp.

Since the size of the continuous extrusion molding determines the degree of drying during fermentation, it greatly affects the quality and affects the ultra-light roasting of new songs. .

Results As shown in Table 3, it is thought that 10 mm is faster to dry, so the potency drops and 15 and 20 mm are not significantly different.

Anything larger than 20mm was considered bad in appearance and was not considered.

3) Fermentation

The room temperature was fixed at 25 ± 2 ℃ based on the weather in early June, but the temperature at the time of initial fermentation was set at 27 ℃. It was molded by the size of the aperture and fermented in a box with a thickness of 3, 4, 5 cm. First of all, 5cm was so high that the product temperature was contaminated, so 3-4cm was preferable. The fermentation period began to increase after 12 hours of inoculation, and after 36 hours, the temperature gradually dropped and began to dry after 48 hours. After fermentation, all fermentation was completed in 72 hours. Larger fermentation was a little later and more watery.

4) Super Deity Song

Leaving yeast means that it is lightly roasted on low heat.It is difficult in industry, and even if it is roasted on low heat in a small amount, the potency of the product is mostly destroyed. Heat resistant liquid amylase -amylase) is not destroyed even at 100 ℃ treatment, but most enzymes, including glycated amylase (β-amylase) produced by mold, are 100% destroyed when treated at 60 ℃. After reviewing these various methods, the method is treated with the new far-infrared indirect heating dryer, and the method is used to remove the potency without loss of potency. The conventional method and the degree of destruction of the titer were investigated by selecting the treatment method with the temperature of 130-150 ℃ and the outlet temperature of 70 ± 5 ℃. In addition, the conventional method and the far-infrared method both had large ingots, which resulted in less titer destruction.

This cause is considered to be less affected by high temperature even if the ingot is large. In addition, in the case of far-infrared heating, the temperature of the ingot is less than 60 ℃ despite the fact that the product temperature of the product coming out of the machine is over 70 ℃.

 Change of state                  Activity change Molding view Chojeon Second Seconds ago After conventional seconds After far infrared seconds 10 Normal yellow Light yellow 1,950 370 (81%) 1,480 (24%) 15 Dark yellow Normal yellow 3,200 770 (76%) 2,650 (17%) 20 Dark yellow Normal yellow 3,250 1010 (69%) 2,790 (14%)

Example 1

KCCM 60241 Bacillus bacillus bacteria were cultured for 6 days in a 1 l plaque of potato slice medium which was intermittently sterilized in test tube as described above. The bacteria were diluted with sterile water and inoculated with 30 kg of bran in a large tank (500ℓ) and about 0.8 citric acid. Put the kg to adjust the pH to 4.0-4.2, sterilize 121 ℃ for 1 hour and then cool to 30 ℃ and aseptically inoculate the above inoculated bacteria, maintain 25 ± 2 ℃ and inject sterile air twice as much as the liquid. Cultures were maintained at 0.5 kg / cm. At 48 hours of mass cultivation, 300 L of the normal liquid seed without contamination was obtained.

Separately, 500 kg of flour, ground with a grinder, 500 kg of wheat bran, 40 kg of powdered crushed almonds, 40 kg of powdered red bean curd, and 70 kg of dried Chang-gao in dried raw materials.菁 蒿) 70 kg and 70 kg of water are mixed again with 250 liters of boiled juice to make a secondary mixture, and then 300 liters of the above liquid seed and 3rd mixture with 200-300 revolutions of screw type mixer are continuously fed to the conveyor for 15 mm diameter. Extruded by extruder of an average soup box type plastic box was average 30mm thick and automatically controlled the room temperature at 25 ± 2 ℃ in the culture room was incubated for 48 hours at 40 ℃.

The inlet temperature was adjusted to 140 ° C., and the outlet temperature was adjusted to 70 ° C., and the product was packaged for 1 hour in a continuous continuous infrared infrared indirect heating type.

Product analysis showed excellent products as shown in Table 4.

Example 2

Produced in the same manner as in Example 1 but incubated for 72 hours fermentation time in the same manner (炒) and packaged as a production product.

As shown in Table 4, the titer of the product was lower in 48 hours than in 72 hours, but it was light yellow-white.

 Protease titer, a proteolytic enzyme, was determined according to the fungal protease assay.

If the leachate contains a lot of sugar, the fermentation state of the raw material is bad, if less than 0.5 fermentation is considered to be good.

By strain moisture% Tanghua amylase titer Protease Activity color Per share of 5% leachate Hwangkuk bacteria (Example 1) 9.2 2,850 400 Yellowish white 0.2       Example 2 8.5 3,560 500 Dark yellow 0.1

In the present invention, in the manufacture of yeast added with herbal medicine in the meantime, the present invention, which selects yeast bacteria by scientific method, not by yeast by conventional method, cultures and firstly manufactures bacteria by advanced scientific method, is the best at fermentation. As it grows the most in yeast, it is selected as incense and appearance, and it is inoculated by mass cultivation with liquid, so it is inoculated with hygiene and harmful harmful bacteria such as Escherichia coli, anaerobic bacteria, etc. It is a useful invention to contribute to the health of the public by providing a method for producing modernized Chinese herbal supplement yeast rich in enzymes and bioactive substances.

Claims (1)

1) Mix 100kg mixed with wheat flour and wheat bran 1: 1, and mix 4kg red bean powder, 4kg almond powder, 7kg Changi, Cheongho 7), a compounding step of mixing again 20-25 liters of juice decocted with water 7kg; 2) 20-25% of the liquid culture of Kook Kyun KCCM 60241 is mixed without adding the raw material blended according to the above step 1 and extruded to a diameter of 10-20 mm to incubate for 48-72 hours at 25 ± 2 ° C room temperature. Obtaining sea fermented products; 3) The fermented product of the second stage is a conveyor type continuous far-infrared indirect heater with an inlet temperature of 120-150 ° C and an outlet temperature of 60-70 ° C. Method of producing herbal yeast added to.