KR100842022B1 - Method of Manufacturing Curcuma domestica Fermented Extract - Google Patents
Method of Manufacturing Curcuma domestica Fermented Extract Download PDFInfo
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- KR100842022B1 KR100842022B1 KR1020080049979A KR20080049979A KR100842022B1 KR 100842022 B1 KR100842022 B1 KR 100842022B1 KR 1020080049979 A KR1020080049979 A KR 1020080049979A KR 20080049979 A KR20080049979 A KR 20080049979A KR 100842022 B1 KR100842022 B1 KR 100842022B1
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Abstract
본 발명은 울금 발효 추출물의 제조방법에 관한 것으로, 건조된 울금을 세절한 후 에탄올이 내재된 추출조에 투입하고 이를 추출한 다음 감압 농축하여 순차적으로 발효를 진행시킴으로써 인체에 유익한 유기산이 다량으로 함유된 울금 발효 추출물을 얻을 수 있도록 한 특징이 있다.The present invention relates to a method for producing a turmeric fermented extract, and then, after cutting the dried turmeric into ethanol-containing extraction tank and extracting it, and then concentrated under reduced pressure to proceed fermentation sequentially, turmeric containing a large amount of organic acids beneficial to the human body There is a feature to obtain a fermented extract.
이에 본 발명은, 크게 세 공정으로 구성되는바, 선별·세척된 울금을 건조한 후 세절하여 추출조에 투입하고, 울금에 대하여 8배의 에탄올을 투입하고, 90℃에서 8시간 동안 추출하는 울금 추출공정(S1)과; 상기 얻어진 울금 추출액을 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 동안 감압 농축하는 울금 추출액 감압 농축공정(S2)과; 상기 얻어진 울금 농축액에 흑설탕과 흑국균을 혼합하여 37℃에서 50일간 숙성 발효하는 울금 농축액 발효공정(S3)으로 구성되어, 인체에 유익한 다양한 유기산이 다량함유된 울금 발효 추출물을 제조할 수 있도록 구성된다.Therefore, the present invention is composed of three steps, bar, the selected and washed turmeric dried and chopped into the extraction tank, 8 times ethanol to the turmeric, and the turmeric extraction process to extract for 8 hours at 90 ℃ (S1); The obtained turmeric extract was concentrated under reduced pressure at a pressure of 740 mmHg at a pressure of 60 ° C. for 6 hours under reduced pressure concentration (S2); It is composed of the turmeric concentrate fermentation process (S3) is a fermentation process (S3) fermented at 37 ℃ 50 days by mixing brown sugar and black yeast bacteria in the obtained turmeric concentrate, it is configured to produce a turmeric fermentation extract containing a large amount of various organic acids beneficial to the human body .
상기와 같이 구성된 본 발명은, 건조된 울금을 세절한 후 에탄올을 이용하여 추출한 다음, 감압 농축하여 발효시킴으로써 원재료에 존재하지 않았던 인체에 유익한 유기산이 다량으로 함유된 울금 발효 추출물을 얻을 수 있는 효과가 있다.The present invention configured as described above has the effect of obtaining the turmeric fermentation extract containing a large amount of organic acids beneficial to the human body that was not present in the raw material by extracting with ethanol and then extracted with ethanol after drying the dried turmeric. have.
또한, 발효 추출된 발효 추출물은 체질에 따른 부작용이나 약제의 알레르기 반응이 나타나지 않으며, 체내 흡수가 빠르고, 발효 추출물 자체의 맛이 쓰지 않아 복용이 편리한 또 다른 효과가 있다.In addition, the fermented extract extracted fermentation does not appear side effects or allergic reaction of the drug due to the constitution, fast absorption in the body, do not write the taste of the fermentation extract itself has another convenient effect.
울금, 울금 발효 추출물, 울금 발효 추출물 제조방법, 감압추출 Turmeric, turmeric fermented extract, turmeric fermented extract manufacturing method, decompression extraction
Description
본 발명은 울금 발효 추출물의 제조방법에 관한 것으로, 더욱 상세하게 설명하면, 울금의 약리적 효능을 극대화시키기 위한 울금 발효 추출물을 제조하는 방법에 관한 것으로, 건조된 울금을 세절한 후 에탄올이 내재된 추출조에 투입하고 이를 추출한 다음 감압 농축하여 순차적으로 발효를 진행시킴으로써 인체에 유익한 유기산이 다량으로 함유된 울금 발효 추출물을 얻을 수 있도록 한 울금 발효 추출물의 제조방법에 관한 것이다.The present invention relates to a method for preparing fermented turmeric extract, and more specifically, to a method for preparing fermented fermented extract for maximizing the pharmacological efficacy of turmeric, extract containing ethanol embedded in finely divided dried turmeric The present invention relates to a method for preparing turmeric fermented extract, which is obtained by adding it to a bath, extracting it, and then concentrating under reduced pressure to proceed fermentation sequentially to obtain turmeric fermented extract containing a large amount of organic acids beneficial to the human body.
일반적으로 울금이라 함은, 생강과의 강황의 덩이뿌리를 그대로 또는 주피를 제거하고 쪄서 말린 것을 말하며, 중국 남부와 인도, 오키나와를 비롯한 동남아시아지역에서 자생, 재배되며 우리나라 남부지역에서도 재배된다.Generally, turmeric refers to the roots of turmeric of ginger, which are dried or steamed after removing the bark. It is grown and grown in Southeast Asia including South China, India, and Okinawa, and is also grown in southern Korea.
상기 울금의 주성분은 쿠르쿠민과 그것의 유사물로써 강한 항산화활성을 나 타내어 염증을 치료하는 약재로 사용될 뿐만 아니라, 기를 소통시키고 혈액순환을 도와 생리통, 생리불순, 옆구리 통증을 치료하고 토혈, 코피, 피오줌을 치료하고, 정신을 맑게 하며 흉복부가 그득한 것을 없애주고 담즙분비 촉진과 담낭결석을 치료하며, 그 약리작용으로는 담즙분비, 배설촉진, 관상동맥 안의 반괴형성을 감소시키는 것으로 알려져 있다.Curcumin is the main component of curcumin and its analogues, which exhibit strong antioxidant activity and are used as a medicine for treating inflammation, as well as to communicate with the blood and help blood circulation to treat dysmenorrhea, dysmenorrhea, flank pain, hemostasis, nosebleeds, It is known to cure urinary tract, to clear the mind, to eliminate the thorax abdomen, to promote bile secretion and to treat gallbladder stones. The pharmacological action is known to reduce bile secretion, faeces, and formation of lumps in the coronary arteries.
이러한 울금의 주요 성분인 쿠르쿠민과 그 유사 화학구조 성분들의 효능은 자유라디칼을 형성하여 그것의 2분자체를 만들고 계속해서 다분자체를 형성함으로써 사슬-차단 항상화제 작용함으로써 항암, 항산화, 항염증, 항바이러스 등의 효능 효과가 우수한 것으로 알려져 있다.The potency of curcumin, the major component of this turmeric, and its similar chemical structural components, is that it forms free radicals to form its two-molecules and subsequently forms multi-molecules, acting as chain-blocking homeostatic agents, which act as anticancer, antioxidant, anti-inflammatory, It is known that the effect of viruses and the like is excellent.
또한, 울금에는 유기산이 다량으로 함유되어 있는바, 일반적으로 유기산은 과일과 야채에 함유되어 있어서, 이를 섭취할 경우 피로회복에 도움을 주는 등 인체에 유익한 성분임은 주지된 바와 같다.In addition, the turmeric contains a large amount of organic acid, generally organic acid is contained in fruits and vegetables, it is known that it is a beneficial ingredient to the human body, such as to help to recover from fatigue when ingested.
이러한 유기산을 울금으로부터 추출하기 위한 다양한 노력이 시도되고 있는바, 울금으로부터 얻을 수 있는 대표적인 유기산으로는 옥살산과 말레산을 들 수 있다.Various efforts have been made to extract such organic acids from turmeric. Representative organic acids that can be obtained from turmeric include oxalic acid and maleic acid.
상기와 같이 울금을 통해 얻어진 유기산은 노력에 비해 얻어지는 유기산의 종류와 그 함량이 적어서 약용으로 사용되더라도 충분한 약리적 작용을 얻을 수 없는 문제점을 내포하고 있었다.As described above, the organic acid obtained through turmeric has a problem that a sufficient pharmacological action cannot be obtained even if it is used for medicinal because the type and content of the organic acid are less than the effort.
이러한 문제점을 해결하기 위해 울금의 추출액 중 유기산의 함량을 높이기 위해 다 각도로 노력을 기울였지만, 그 노력에 비해 얻어지는 유기산의 함량비를 높이는 성과가 대단히 미미한 문제점을 내포하고 있었다.In order to solve this problem, various efforts have been made to increase the content of organic acid in the extract of turmeric, but the results of increasing the content ratio of the organic acid obtained compared to the effort had a very small problem.
상기와 같은 문제점을 감안하여 발명된 본 발명은, 크게 세 공정으로 구성되는바, 선별·세척된 울금을 건조한 후 세절하여 추출조에 투입하고, 울금에 대하여 8배의 에탄올을 투입한 다음, 90℃에서 8시간 동안 추출하는 울금 추출공정(S1)과; 상기 얻어진 울금 추출액을 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 동안 감압 농축하는 울금 추출액 감압 농축공정(S2)과; 상기 얻어진 울금 농축액에 흑설탕과 흑국균을 혼합하여 37℃에서 50일간 숙성 발효하는 울금 농축액 발효공정(S3)으로 구성되어, 인체에 유익한 다양한 유기산이 다량함유된 대략적인 구성을 갖는다.The present invention in view of the above problems is composed of three steps, bar, the selected and washed turmeric dried and finely put into the extraction tank, 8 times ethanol to the turmeric, and then 90 ℃ Turmeric extraction process (S1) to extract for 8 hours; The obtained turmeric extract was concentrated under reduced pressure at a pressure of 740 mmHg at a pressure of 60 ° C. for 6 hours under reduced pressure concentration (S2); It is composed of a turmeric concentrate fermentation step (S3) of fermenting fermentation at 37 ° C. for 50 days by mixing black sugar and black yeast bacteria to the obtained turmeric concentrate, and has a general constitution containing a large amount of various organic acids beneficial to the human body.
상기와 같이 구성된 본 발명은, 건조된 울금을 세절한 후 에탄올을 이용하여 추출한 다음, 감압 농축하여 발효시킴으로써 원재료에 존재하지 않았던 인체에 유익한 유기산이 다량으로 함유된 울금 발효 추출물을 얻을 수 있는 효과가 있다.The present invention configured as described above has the effect of obtaining the turmeric fermentation extract containing a large amount of organic acids beneficial to the human body that was not present in the raw material by extracting with ethanol and then extracted with ethanol after drying the dried turmeric. have.
또한, 발효 추출된 발효 추출물은 체질에 따른 부작용이나 약제의 알레르기 반응이 나타나지 않으며, 체내 흡수가 빠르고, 발효 추출물 자체의 맛이 쓰지 않아 복용이 편리한 또 다른 효과가 있다.In addition, the fermented extract extracted fermentation does not appear side effects or allergic reaction of the drug due to the constitution, fast absorption in the body, do not write the taste of the fermentation extract itself has another convenient effect.
본 발명은 울금 발효 추출물의 제조방법에 관한 것으로, 건조된 울금을 세절한 후 에탄올이 내재된 추출조에 투입하고 이를 추출한 다음 감압 농축하여 순차적으로 발효를 진행시킴으로써 인체에 유익한 유기산이 다량으로 함유된 울금 발효 추출물을 얻을 수 있도록 한 특징이 있다.The present invention relates to a method for producing a turmeric fermented extract, and then, after cutting the dried turmeric into ethanol-containing extraction tank and extracting it, and then concentrated under reduced pressure to proceed fermentation sequentially, turmeric containing a large amount of organic acids beneficial to the human body There is a feature to obtain a fermented extract.
이하 본 발명의 실시 예를 예시도면을 통해 살펴보면 다음과 같다.An embodiment of the present invention will be described below with reference to the accompanying drawings.
우선, 도 1은 본 발명의 공정 순서도를 나타낸 것이고, 도 2는 울금 추출액의 유기산 함유 그래프를 나타낸 것이고, 도 3은 울금 발효 추출물의 유기산 함유 그래프를 나타낸 것으로, 도시한 바와 같이, 세 공정으로 구성되는바, 우선, 제 1공정은, 선별·세척된 울금을 건조 및 세절한 후 추출조에 투입하되, 울금에 대하여 8배의 에탄올을 투입하고, 90℃에서 8시간 추출하는 울금 추출공정(S1)을 완료 한다.First, FIG. 1 shows a process flow chart of the present invention, FIG. 2 shows an organic acid-containing graph of turmeric extract, and FIG. 3 shows an organic acid-containing graph of turmeric fermentation extract. First, in the first step, after drying and cutting the cured turmeric, the turmeric extraction process (S1) is performed by adding 8 times ethanol to the turmeric and extracting it at 90 ° C. for 8 hours. To complete.
이를 구체적으로 살펴보면, 건조된 울금 10kg에 에탄올 80ℓ를 가하여 8시간 동안 추출하도록 하며, 최종 추출량은 60ℓ를 얻도록 구성된다.Specifically, 80 kg of ethanol is added to 10 kg of dried turmeric to extract for 8 hours, and the final extraction amount is configured to obtain 60 l.
상기 추출에 사용되는 장치는 상업적으로 성공한 경서기계산업의 COSMOS-660 제품을 사용하여 울금 추출액을 얻도록 하는 것이 바람직한바, 진공 저온 추출 방식을 도입하여 탕전 시간을 단축시킬 수 있을 뿐만 아니라, 순도가 높은 울금 추출액의 추출이 가능하도록 구성되며, 상기와 동일한 방식으로 작동하는 어떠한 장치를 사용하여도 본 발명의 권리범위 내에 있는 것은 자명한 사실이라 할 것이다.The device used for the extraction is preferably to obtain a turmeric extract using COSMOS-660 products of the commercially successful Kyungseo Machinery Industry, by introducing a vacuum low-temperature extraction method, it is possible to shorten the time of discharging, the purity It is obvious that it is configured to enable the extraction of high turmeric extract and is within the scope of the present invention by using any apparatus that operates in the same manner as described above.
그런 다음 행해지는 제 2공정은, 상기 얻어진 울금 추출액을 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 감압 농축하는 울금 추출액 감압 농축공정(S2)을 완료한다.Then, the second step is carried out to complete the turmeric extract reduced pressure concentration step (S2) by depressurizing the obtained turmeric extract at a pressure of 740 mmHg and concentrated under reduced pressure at a temperature of 60 ℃ for 6 hours.
이를 구체적으로 살펴보면, 상기 얻어진 울금 추출액 60ℓ를 감압 농축하도록 하여, 최종 얻어지는 울금 농축액은 40ℓ를 얻도록 구성된다.Looking specifically at this, by concentrating 60 L of the obtained turmeric extract under reduced pressure, the final obtained turmeric concentrate is configured to obtain 40 L.
상기 감압농축에 사용되는 장치는 상업적으로 성공한 코리아메디주식회사의 KLEC-100 제품을 사용하여 농축액을 얻도록 하는 것이 바람직한바, 상기 울금 추출액을 감압하여 끊이게 되면 비교적 낮은 온도인 60℃에서 약이 증발하여 단시간에 많은 양의 수분을 증발시켜 농축액을 얻을 수 있도록 구성되며, 상기와 동일한 방식으로 작동하는 어떠한 장치를 사용하여도 본 발명의 권리범위 내에 있는 것은 자명한 사실이라 할 것이다.The apparatus used for the decompression concentration is preferably to obtain a concentrate using KLEC-100 product of the commercially successful Korea Medi Corporation, the evaporation of medicine at a relatively low temperature 60 ℃ when the turmeric extract is terminated by decompression It is configured to obtain a concentrated liquid by evaporating a large amount of water in a short time, it will be obvious that any device that operates in the same manner as above is within the scope of the present invention.
그 후 마지막으로 행해지는 제 3공정은, 상기 얻어진 울금 농축액에 흑설탕과 흑국균을 혼합하여 37℃에서 50일간 숙성 발효하는 울금 농축액 발효공정(S3) 완료한다.After that, the third step is finally completed, and the turmeric concentrate fermentation step (S3) of fermenting fermentation at 37 ° C. for 50 days by mixing brown sugar and black yeast bacteria with the obtained turmeric concentrate.
이를 구체적으로 살펴보면, 상기 얻어진 울금 농축액 40ℓ에 대하여 흑설탕 24kg과 흑국균 12kg을 혼합하되, 흑설탕 4kg과 흑국균 2kg을 6회에 걸쳐 순차적으로 나누어 투입함으로써 여러 차례에 걸쳐 발효가 진행되도록 구성된다.Looking specifically, it is configured to mix the sugar and 24kg of black sugar 24kg with black sugar with respect to the obtained turmeric concentrate 40ℓ, fermentation proceeds several times by sequentially divided into 4kg of black sugar and 2kg of black yeast bacteria.
이때, 흑설탕과 흑국균의 투입시기는 발효시작일에 흑설탕 4kg과 흑국균 2kg을 최초로 투입하고 그로부터 11일, 16일, 25일, 33일, 50일이 되는 날에 순차적으로 동일량인 흑설탕 4kg과 흑국균 2kg을 투입함으로써 본 발명의 제조공정을 모두 완료한다.At this time, the input time of brown sugar and black yeast germ is 4 kg of brown sugar and 2 kg of black yeast germ at the start of fermentation, and then the same amount of black sugar 4 kg and 11 days, 16 days, 25 days, 33 days and 50 days is sequentially added. 2 kg of black bacillus is added to complete the manufacturing process of the present invention.
상기 투입되는 흑국균은 주지된 바와 같이, 발효에 사용되는 곰팡이의 일종으로 울금 농축액의 발효를 도와 양질의 울금 발효 추출물을 얻도록 하는 기능을 가진다.As is well known, the inoculated black yeast has a function of helping to ferment the turmeric concentrate with a kind of fungus used for fermentation to obtain a high quality turmeric fermentation extract.
상기와 같이 제조된 본 발명의 성분을 분석하기 위해 제작되는 시료의 제작과정을 살펴보면, 상기 제조된 울금 발효 추출물을 12000rpm에서 20분간 원심분리(Beckman J2-MC centrifuge, U.S.A.)한 다음, 상등액을 회수하여 증류수에 8배로 희석한 후 0.45㎛ syringe filter로 여과하여 HPLC용 분석시료로 사용하였다.Looking at the manufacturing process of the sample produced to analyze the components of the present invention prepared as described above, centrifuged (Beckman J2-MC centrifuge, USA) for 20 minutes at 12000rpm the turmeric fermentation extract prepared, and then recovered the supernatant After diluting to 8 times in distilled water and filtered with 0.45㎛ syringe filter was used as an analytical sample for HPLC.
유기산 표준물질은 Supelco사(U.S.A.) organic acids kit를 사용하였으며, 분석량은 20㎕로 하였다. As the organic acid standard, Supelco (U.S.A.) organic acids kit was used, and analyte was set to 20 µl.
상기 분석조건을 통해 시료를 분석한 결과, 아래 <표 1>에 나타난 바와 같이, 발효 전에는 옥살산과 젖산 및 말레산이 각각 2.36, 0.07, 0.0006mg/㎖ 검출되었으나 발효 후에는 옥살산이 3.34mg/㎖로 증가하였으며, 젖산은 0.55mg/㎖로 증가하였고, 말레산도 0.007mg/㎖로 증가하였음을 알 수 있었다.As a result of analyzing the sample through the above analysis conditions, as shown in Table 1 below, oxalic acid, lactic acid, and maleic acid were detected 2.36, 0.07, and 0.0006 mg / ml before fermentation, but oxalic acid was 3.34 mg / ml after fermentation. It was found that lactic acid increased to 0.55 mg / ml and maleic acid to 0.007 mg / ml.
그 외에 발효 과정을 통하여 발효 전에는 검출이 되지 않았던 피루브산과 아세트산이 각각 0.01, 0.08mg/㎖ 검출된 것을 알 수 있었다.In addition, it was found that pyruvic acid and acetic acid, which were not detected before fermentation, were detected 0.01 and 0.08 mg / ml, respectively.
또한, 상기와 같이 얻어진 울금 발효 추출물의 경우, 발효 전에는 pH가 5.63이었으나 50일 발효 후에는 pH가 4.00으로 나타났으며, 이는 발효 시 첨가한 흑설탕과 흑국균의 발효 산물로 생성된 유기산의 영향으로 pH가 낮아진 것을 알 수 있었다.In addition, in the case of the turmeric fermented extract obtained as described above, the pH was 5.63 before the fermentation, but the pH was 4.00 after the 50-day fermentation, which is due to the effect of the organic acid produced as the fermentation product of brown sugar and black yeast bacteria added during fermentation. It was found that the pH was lowered.
상기와 같이 구성된 본 발명의 더욱 상세한 실시 예와 비교 예를 살펴보면 다음과 같다.Looking at a more detailed embodiment and comparative example of the present invention configured as described above are as follows.
<실시 예 1><Example 1>
세척·건조 및 세절된 울금 10kg을 추출조에 투입하고, 80ℓ의 에탄올을 투입한 후, 90℃에서 8시간 추출하여 울금 추출액 60ℓ를 얻었다.10 kg of washed, dried and shredded turmeric was added to an extraction tank, 80 L of ethanol was added thereto, and extracted at 90 ° C. for 8 hours to obtain 60 L of turmeric extract.
그런 다음, 상기 얻어진 울금 추출액 60ℓ를 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 감압 농축하여 울금 농축액 40ℓ를 얻었다.Thereafter, 60 liters of the turmeric extract obtained above were decompressed to a pressure of 740 mmHg and concentrated under reduced pressure at a temperature of 60 ° C. for 6 hours to obtain 40 liters of turmeric concentrate.
그 후, 상기 얻어진 울금 농축액 40ℓ에 흑설탕 4kg과 흑국균 2kg을 혼합하여 37℃에서 숙성 발효한 후, 흑설탕 4kg과 흑국균 2kg을 11일, 16일, 25일, 33일, 50일째 되는 날에 각각 혼합 숙성시켜 울금 발효 추출물 46kg을 얻었다.Then, 4 kg of brown sugar and 2 kg of black yeast bacteria were mixed and fermented at 37 ° C. in 40 L of the obtained turmeric concentrate, and 4 kg of black sugar and 2 kg of black yeast bacteria were added on 11, 16, 25, 33 and 50 days. Each mixture was aged to obtain 46 kg of turmeric fermented extract.
상기와 같이 제조된 울금 발효 추출물을 원심분리하여 상등액을 증류수로 8배로 희석한 후 필터로 여과한 시료를 분석하였다.The supernatant was diluted 8-fold with distilled water by centrifugation of the turmeric fermentation extract prepared as described above, and the sample filtered by a filter was analyzed.
분석결과 발효 전에 검출되었던 옥살산과 젖산 및 말레산의 모든 함량은 증가하였고, 발효 전에는 검출되지 않았던 피루브산과 아세트산도 검출됨으로써 발효공정을 통하여 인체에 유익한 유기산의 함량이 높아짐과 동시에 검출되지 않았던 유기산이 생성되었음을 알 수 있었다.As a result of analysis, all the contents of oxalic acid, lactic acid and maleic acid which were detected before fermentation were increased, and pyruvic acid and acetic acid, which were not detected before fermentation, were also detected. It was found.
<실시 예 2><Example 2>
세척·건조 및 세절된 울금 10kg을 추출조에 투입하고, 80ℓ의 에탄올을 투입한 후, 90℃에서 8시간 추출하여 울금 추출액 60ℓ를 얻었다.10 kg of washed, dried and shredded turmeric was added to an extraction tank, 80 L of ethanol was added thereto, and extracted at 90 ° C. for 8 hours to obtain 60 L of turmeric extract.
그런 다음, 상기 얻어진 울금 추출액 60ℓ를 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 감압 농축하여 울금 농축액 40ℓ를 얻었다.Thereafter, 60 liters of the turmeric extract obtained above were decompressed to a pressure of 740 mmHg and concentrated under reduced pressure at a temperature of 60 ° C. for 6 hours to obtain 40 liters of turmeric concentrate.
그 후, 상기 얻어진 울금 농축액 40ℓ에 흑설탕 8kg과 흑국균 4kg을 혼합하여 37℃에서 숙성 발효한 후, 흑설탕 8kg과 흑국균 4kg을 11일, 16일, 25일, 33일, 50일째 되는 날에 각각 혼합 숙성시켜 울금 발효 추출물 76kg을 얻었다.Thereafter, 8 kg of brown sugar and 4 kg of black yeast bacteria were mixed and fermented at 37 ° C. in 40 L of the obtained turmeric concentrate, and 8 kg of black sugar and 4 kg of black yeast bacteria were added on 11, 16, 25, 33 and 50 days. Each mixture was aged to obtain 76 kg of turmeric fermented extract.
상기와 같이 제조된 울금 발효 추출물을 원심분리하여 상등액을 증류수로 8배로 희석한 후 필터로 여과한 시료를 분석하였다.The supernatant was diluted 8-fold with distilled water by centrifugation of the turmeric fermentation extract prepared as described above, and the sample filtered by a filter was analyzed.
분석결과 발효 전에 검출되었던 옥살산과 젖산 및 말레산의 모든 함량은 증가하였고, 발효 전에는 검출되지 않았던 피루브산과 아세트산도 검출되었으나, 실시 예 1에서 검출된 유기산과는 큰 변화가 없어 혼합되는 흑설탕과 흑국균의 양을 2배로 증가시키더라도 유기산의 검출량에는 큰 차이를 보이지 않음을 알 수 있었다.As a result of analysis, all the contents of oxalic acid, lactic acid and maleic acid which were detected before fermentation were increased, and pyruvic acid and acetic acid which were not detected before fermentation were also detected, but there was no significant change with organic acid detected in Example 1, which was mixed with brown sugar and black bacillus bacteria. Increasing the amount of 2 times did not show a significant difference in the amount of organic acid detected.
한편, 상기 본 발명의 실시 예를 통하지 않고, 기존의 방법 등으로 실시하였을 경우가 아래의 비교 예1, 2에 잘 나타나 있는바 이를 살펴보면 다음과 같다. On the other hand, not through the embodiment of the present invention, the case is carried out by the conventional method and the like are well shown in Comparative Examples 1 and 2 below.
<비교 예 1><Comparative Example 1>
세척·건조 및 세절된 울금 10kg을 추출조에 투입하고, 80ℓ의 에탄올을 투입한 후, 90℃에서 8시간 추출하여 울금 추출액 60ℓ를 얻었다.10 kg of washed, dried and shredded turmeric was added to an extraction tank, 80 L of ethanol was added thereto, and extracted at 90 ° C. for 8 hours to obtain 60 L of turmeric extract.
그런 다음, 상기 얻어진 울금 추출액 60ℓ를 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 감압 농축하여 울금 농축액 40ℓ를 얻었다.Thereafter, 60 liters of the turmeric extract obtained above were decompressed to a pressure of 740 mmHg and concentrated under reduced pressure at a temperature of 60 ° C. for 6 hours to obtain 40 liters of turmeric concentrate.
그 후, 상기 얻어진 울금 농축액 40ℓ에 흑설탕 24kg과 흑국균 12kg을 혼합하여 37℃에서 50일간 숙성 발효시켜 울금 발효 추출물 67kg을 얻었다.Thereafter, 24 kg of brown sugar and 12 kg of black yeast bacteria were mixed with 40 L of the obtained turmeric concentrate, and fermented at 37 ° C. for 50 days to obtain 67 kg of turmeric fermented extract.
상기와 같이 제조된 울금 발효 추출물을 원심분리하여 상등액을 증류수로 8배로 희석한 후 필터로 여과한 시료를 분석하였다.The supernatant was diluted 8-fold with distilled water by centrifugation of the turmeric fermentation extract prepared as described above, and the sample filtered by a filter was analyzed.
분석결과 발효 전에 검출되었던 옥살산과 젖산 및 말레산의 모든 함량은 증가하였으나 실시 예 1에서 검출된 피루브산과 아세트산은 검출되지 않아 다양한 유기산의 검출이 이루어지지 않았음을 알 수 있었다.As a result of analysis, all the contents of oxalic acid, lactic acid and maleic acid which were detected before fermentation were increased, but pyruvic acid and acetic acid which were detected in Example 1 were not detected, indicating that various organic acids were not detected.
<비교 예 2><Comparative Example 2>
세척·건조 및 세절된 울금 10kg을 추출조에 투입하고, 80ℓ의 에탄올을 투입한 후, 90℃에서 8시간 추출하여 울금 추출액 60ℓ를 얻었다.10 kg of washed, dried and shredded turmeric was added to an extraction tank, 80 L of ethanol was added thereto, and extracted at 90 ° C. for 8 hours to obtain 60 L of turmeric extract.
그런 다음, 상기 얻어진 울금 추출액 60ℓ를 740mmHg의 기압으로 감압하여 60℃의 온도로 6시간 감압 농축하여 울금 농축액 40ℓ를 얻었다.Thereafter, 60 liters of the turmeric extract obtained above were decompressed to a pressure of 740 mmHg and concentrated under reduced pressure at a temperature of 60 ° C. for 6 hours to obtain 40 liters of turmeric concentrate.
그 후, 상기 얻어진 울금 농축액 40ℓ에 흑설탕 8kg과 흑국균 4kg을 혼합하여 37℃에서 숙성 발효한 후, 흑설탕 8kg과 흑국균 4kg을 10일과 20일에 각각 더 혼합하여 50일간 숙성 발효시켜 울금 발효 추출물 68kg을 얻었다.Thereafter, 8 kg of brown sugar and 4 kg of black yeast bacteria were mixed and fermented at 37 ° C. in 40 L of the obtained turmeric concentrate, and then 8 kg of black sugar and 4 kg of black yeast were further mixed on 10 and 20 days to ferment for 50 days to ferment extract of turmeric. 68 kg were obtained.
상기와 같이 제조된 울금 발효 추출물을 원심분리하여 상등액을 증류수로 8배로 희석한 후 필터로 여과한 시료를 분석하였다.The supernatant was diluted 8-fold with distilled water by centrifugation of the turmeric fermentation extract prepared as described above, and the sample filtered by a filter was analyzed.
분석결과 발효 전에 검출되었던 옥살산과 젖산 및 말레산의 모든 함량은 증가하였으나 실시 예 1에서 검출된 피루브산과 아세트산은 검출되지 않아 다양한 유기산의 검출이 이루어지지 않았음을 알 수 있었다.As a result of analysis, all the contents of oxalic acid, lactic acid and maleic acid which were detected before fermentation were increased, but pyruvic acid and acetic acid which were detected in Example 1 were not detected, indicating that various organic acids were not detected.
도 1은 본 발명의 공정순서도1 is a process flow chart of the present invention
도 2는 울금 추출액의 유기산 함유량을 나타낸 그래프2 is a graph showing the organic acid content of turmeric extract
도 3은 울금 발효 추출물의 유기산 함유량을 나타낸 그래프3 is a graph showing the organic acid content of turmeric fermentation extract
[도면의 주요부분에 대한 부호의 설명][Explanation of symbols on the main parts of the drawings]
S1: 울금 추출공정S1: Turmeric Extraction Process
S2: 울금 추출액 감압 농축공정S2: Turmeric extract under reduced pressure concentration process
S3: 울금 농축액 발효공정S3: Turmeric concentrate fermentation process
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| KR101393044B1 (en) | 2011-11-21 | 2014-05-15 | 고경남 | Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method |
| KR20190038702A (en) | 2017-09-29 | 2019-04-09 | 신라대학교 산학협력단 | Anti-inflammatory agent containing fermented laminaria japonica |
| KR20210024759A (en) | 2019-08-26 | 2021-03-08 | (주)정농바이오 | Manufacturing method for fermented product of Curcuma longa |
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| KR101341263B1 (en) * | 2010-10-19 | 2013-12-12 | 일동제약주식회사 | Method for manufacturing fermented turmeric using a probiotic strain, Lactobacills johnsonii IDCC 9203 |
| KR101869065B1 (en) | 2016-08-16 | 2018-06-20 | 건양대학교 산학협력단 | A Bee Honey Composition Comprising Curcuma Aromatica Extract Having Inhibitory Effect on Alcohol-Induced Liver Damage and Gastritis And Method Of Manufacturing The Same |
| KR200487157Y1 (en) | 2018-04-16 | 2018-08-13 | 신길호 | Apparatus For Grinding Top Face Of Cue stick |
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| KR100695783B1 (en) * | 2006-01-17 | 2007-03-19 | 김준모 | The method of preparing health food by fermentation |
| KR20080018879A (en) * | 2005-05-27 | 2008-02-28 | 가부시키가이샤 야쿠루트 혼샤 | Lactic acid bacteria fermented substance and fermented milk food product containing the same |
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| KR20050081248A (en) * | 2004-02-13 | 2005-08-18 | 임주상 | Big wide display |
| KR20080018879A (en) * | 2005-05-27 | 2008-02-28 | 가부시키가이샤 야쿠루트 혼샤 | Lactic acid bacteria fermented substance and fermented milk food product containing the same |
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| KR101393044B1 (en) | 2011-11-21 | 2014-05-15 | 고경남 | Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method |
| KR20190038702A (en) | 2017-09-29 | 2019-04-09 | 신라대학교 산학협력단 | Anti-inflammatory agent containing fermented laminaria japonica |
| KR20210024759A (en) | 2019-08-26 | 2021-03-08 | (주)정농바이오 | Manufacturing method for fermented product of Curcuma longa |
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