KR100884445B1 - Functional health food composite with fermented tumeric as main material and production method thereof - Google Patents

Abstract

The present invention relates to a health functional food composition based on fermented turmeric and a method for producing the same. Curcumin is a raw material of curry, also known as turmeric, and is used as a spice and natural pigment. Focusing on the high content of curcumin, bisdimethoxycurcumin, and non-sabolan sesquiterpenoids, water is added to turmeric powder to gelatinize the turmeric starch at 95 ° C, followed by 0.3% alpha. In the presence of amylase (α-amylase) enzyme fermented for 3 hours at 75 ~ 80 ℃ and again in the presence of 0.3% glucoamylase enzyme fermented for 3 to 5 hours at 45 ~ 65 ℃ to extract the X component Extracts bioactive substances such as curukmin using alcohol at 50% concentration. The curcumin extract is formulated with vegetable extracts such as red ginseng concentrate, liquid fructose, ganoderma lucidum, angelica, licorice, brown root, sage, sulfur, celery, and chicory in a predetermined mixing ratio to purify the irritating taste to provide a functional food effective for human health with flavor. to provide.

Turmeric, alpha amylase, glucoamylase, curcumin,

Description

FUNCTIONAL HEALTH FOOD COMPOSITE WITH FERMENTED TUMERIC AS MAIN MATERIAL AND PRODUCTION METHOD THEREOF}

The present invention relates to a health functional food composition based on fermented turmeric and a method for producing the same. More specifically, the enzyme is used to decompose turmeric starch, solubilize it, and extract and concentrate curcumin, a bioactive substance, by using a suitable extraction solvent (alcohol). It relates to a curcumin-containing health functional food composition and a method for producing the same.

Turmeric is native to India, China, and Japan. It is a perennial plant of the family Ginger, which grows in southern Asia, Africa, and Latin America, where it is hot and humid. It is known as jade, royal gold and turmeric. Curcumin is known as a functional food by curcumin and similar substances as an indicator component, but it has not been put into practical use in the food industry due to its poor off-flavor.

Turmeric powder or extracts are known to have bile activity, gastric secretion promotion, diuretic effect, detoxification function, anticancer activity, anti-inflammatory activity and antioxidant activity in other animal experiments such as "herbaceous cortex" and "consensus bogam". Therefore, in traditional therapy, hemostatic action, stomach action, antimicrobial action, anti-inflammatory action is also used as a medicinal. It is used for curry as food.

The main components of turmeric are known as curcuminoids, which are yellow pigments, that is, curcumin and its derivatives dimethoxycurcumin and bisdimethoxycurcumin. As described above, various physiological effects are known as the efficacy of turmeric or circumferential extract, but most of them are shown to be the main active ingredient in terms of the physiological action of curcuminoids, especially curcumin.

Turmeric also contains essential oils, most of which are non-sabolan sesquiterpenoids, such as ar-termerone, α-turmerone, and β-turmerone. Etc. are known. As a physiological action of the essential oil of turmeric essential oils, it is known to act on the stomach, apoptosis, inhibit the production of prostaglandins and nitrogen oxides.

In particular, in traditional medicine, turmeric is known to have a variety of functions and pharmacological effects, and as a result of medical research on turmeric, it is being developed as a therapeutic and health functional food based on turmeric. Curcumin, a special ingredient that characterizes the efficacy of reinforcement, is a characteristic yellow pigment represented by reinforcement roots and stems, and its pharmacological action has been reported to be related to the composition of curcumin contained in about 1 to 8% of turmeric. There is a bar.

However, although turmeric contains a bioactive substance that is effective for the human body, the reason why it was not developed as a food has a problem that is difficult to eat due to irritating taste. Turmeric has a problem in that the taste is reduced by the strong irritating smell and taste and the taste of the appearance is lowered even though only a small amount of turmeric is ingested.

An object of the present invention is to solve the conventional problems that turmeric powder containing a physiologically active ingredient is not used as a general food due to irritating taste and functional food composition of fermented turmeric using an enzyme containing a physiologically active ingredient And to provide a method of manufacturing the same.

The present invention is gelatinized while increasing the temperature to 95 ℃ by adding water to turmeric powder and then 3 hours at a temperature of 75 ~ 80 ℃ in the presence of 0.3% by weight of alpha amylase enzyme for turmeric Reacting and enzymatically decomposing the turmeric starch so as to solubilize the starch of turmeric by further enzymatic reaction at a temperature of 45 ° C to 65 ° C for 3 to 5 hours in the presence of 0.3% by weight of glucoamylase enzyme against turmeric;

In order to deactivate the enzyme protein, it is heated at a temperature of 95 ° C. to 100 ° C. for 2 to 3 hours, and then an extract is extracted and the alcohol is extracted at 50% concentration of 5-10 of the extract. An extraction step of enzymatic digestion material which extracts curcumin, which is an active ingredient of physiological activity four to five times by adding doubling,

The composition of the food composition of the curcumin-containing extract obtained in the curcumin extraction step by combining the extract of vegetable raw materials, such as red ginseng concentrate, liquid fructose, ganoderma lucidum, Angelica, licorice, brown root, sukjiji, cheongung, chicory in a predetermined mixing ratio (組成It is characterized by including the step).

The present invention provides a food such as a health functional beverage effective in purifying the irritating taste of fermented turmeric and having a flavor.

In the enzymatic decomposition step of the present invention, the heating by adding water to turmeric powder is to gelatinize starch contained in about 30 to 50% in turmeric so that the enzymatic decomposition is satisfactorily achieved, α is an enzyme substance used Amylase is a polysaccharide degrading enzyme that acts on starch to randomly hydrolyze the α-1,4-linkages of amylose molecules, resulting in low glucose, maltose, fructose and 6,7,8 glucose. It forms molecular weight dextrins, so the starch suspension is rapidly clear solution. It is therefore also called liquefied enzyme, or dextrinized amylase. Amylase of saliva or interest solution is typical of α-amylase. Α-amylase is also present in malt fungi and the like.

In addition, the glucoamylase (glucose-producing glycosylase) is an enzyme that catalyzes chemical reactions in vivo, and it is an enzyme that breaks down large molecules of starch into glucose molecules. Used. It is produced by the fungi strains Rizopus and Aspergillus.

Through the enzymatic decomposition of turmeric, the active ingredient is well-extracted and enriched by the composition of the vegetable raw material extract, which is enhanced by the decomposition of starch, and the irritant taste of turmeric is purified and has palatability and flavor.

  The extract of the fermented turmeric obtained in the step of extracting the enzymatic decomposition material of the present invention contains various active ingredients including the curcumin described above, and is absorbed by the human body when taking the food by the physiological activity of the curcumin, which is noted, thereby improving the physiological activity of health. Increase it.

Combining red ginseng concentrate, liquid fructose and vegetable raw material extract to the extract of fermented turmeric in the food composition step of the present invention is in the reinforcement of the active ingredient of palatability and health, ganoderma lucidum, Angelica, licorice, brown root, cinnamon, Addition of vegetable raw material extracts such as jujube, ripening sulfur, cheonggung, chicory, etc. is to reinforce the active ingredient and to purify the irritant taste and odor of turmeric and to add the taste and aroma of the added vegetable raw material extract.

According to the present invention, it is not possible to use turmeric containing the active ingredient of physiologically active as a food, but to use it as a curry or spice, extract the active ingredient of fermented turmeric using an enzyme, concentrate it, and It can be used as fermented turmeric drink, bread, confectionery, and other favorite foods with flavor by reinforcing the extract, and when ingested, extracts of the above-mentioned physiological activities of various active ingredients including curcumin contained in turmeric The effective ingredient of the complex can promote better health of the human body.

There are also industrial effects, such as the availability of turmeric, which can increase the agricultural productivity of turmeric.

Example 1

The present invention will be described in detail by way of examples.

(1) Enzymatic Decomposition of Turmeric

10 kg of turmeric powder and 100 liters of water are added to a reaction tank equipped with a stirrer, and the mixture is dispersed by a stirrer and heated for about 40 minutes while raising the temperature to 95 ° C. by heating means to gelatinize the starch in turmeric.

After the completion of the gelatinization process, 0.3% by weight of alpha amylase (α-amylase) enzyme was added to the amount of turmeric to be uniformly mixed, followed by enzymatic reaction with slow stirring for 3 hours at a temperature of 80 ° C.

 0.35% of the glucoamylase enzyme is added to the enzyme reactant and mixed with the turmeric, followed by enzymatic reaction while stirring slowly at a temperature of 58 ° C for 5 hours. At this time, the starch of turmeric decomposes upon fermentation, and the suspension of starch rapidly becomes a soluble transparent clear liquid.

(2) Extraction Step of Enzymatic Decomposition

In order to deactivate the enzyme protein of fermented turmeric, which has undergone the enzymatic decomposition of turmeric starch, it is heated at a temperature of 98 ° C. for 3 hours, and then filtered under pressure by a filter to extract X material.

The extracted X material was placed in an extraction tank, and 50% of the spirits (酒精) were added twice the weight of the X material and extracted twice for 4 hours. The alcohol extracted from the active ingredient was evaporated to contain concentrated curcumin. Obtain an enzymatic digest.

(3) Food composition stage

55.000% by weight of the curcumin-containing extract obtained in the step of extracting the enzymatic digestion material was added to the mixing tank and blended into 0.264% by weight of red ginseng concentrate, 6.780% by weight fructose, and 37.956% by weight of vegetable raw material extract in total 100% by weight.

The food composition is sterilized at 95 ° C, filled into a container, sealed, and then packaged and shipped.

The vegetable raw material extract of the food composition step is ganoderma lucidum 16.48 parts by weight, Angelica 16.50 parts by weight, licorice 4.39 parts by weight, brown root 13.29 parts by weight, cinnamon 5.49 parts by weight, jujube 10.98 parts by weight, sukji sulfur 6.40 parts by weight, Cheongung 5.49 parts by weight, chicory Weigh 10.00 parts by weight, add 10 times the purified water of plant raw material, heat it at 98 ℃ for 4 hours, extract the active ingredient, and concentrate by filtration.

The reason why the composition ratio of the fermented turmeric food has a fine width of three digits after the decimal point is that turmeric is produced in a large-scale unit of 10 tons at the food manufacturing site, while various compositions added thereto Therefore, it has a small width to maintain a constant quality by precise data of the amount of composition that can maintain the flavor of palatability is commonly applied in the food industry.

  Fermented turmeric food composition of the present invention can be used for the production of beverages, baking, confectionery, and other various functional foods.

[Sensory Evaluation of Fermented Turmeric Food Compositions Using Enzymes]

For the sensory evaluation of the fermented turmeric food composition, the first group was used as the control group, and the second group, the third group, and the fourth group were the experimental groups.

In the first group, a solution of 5.0 g of 2.50 wt% turmeric extract mixed in 195.0 ml of distilled water was used.

The second group used a solution obtained by mixing 7.5 g of the fermented turmeric composition of 3.75% by weight of the present invention in 192.5 ml of distilled water.

The third group used a solution in which 5.0 g of the fermented turmeric composition of the present invention of 2.50% by weight was mixed in 195 ml of distilled water.

The fourth group used a solution obtained by mixing 2.5 g of the fermented turmeric composition of the present invention at 1.25 wt% in 197.5 ml of distilled water.

Sensory evaluation of the appearance, smell and flavor of the fermented turmeric food composition using the enzyme of the present invention is shown in Table 1.

<Table 1> Sensory Evaluation

 Exterior  smell  zest  P (*)   First group (control group)  5.00 ± 0.00  5.00 ± 0.00  5.00 ± 0.00  Group 2 (3.75% combination)  8.90 ± 0.38  8.50 ± 0.53  8.50 ± 0.53  <0.05  Group 3 (2.50% Combination)  8.70 ± 0.46  8.60 ± 0.48  8.50 ± 0.53  <0.05  Group 4 (1.25% combination)  8.50 ± 0.54  8.30 ± 0.64  8.40 ± 0.59  <0.50

(*) SPSS Package, Duncan's multiple range test (P <0.05), Data are the mean ± the standard deviation.

The sensory evaluation was performed on a 9 point hedonic scale by 20 trained panelists. The turmeric extract was graded at 5 points, and the fermented turmeric composition of the present invention was rated at 6-9 points, 9 points if it was very good, 1-4 points if not, and 1 point if not.

In the above experiments, the 2.50% and 3.75% by weight of the fermented turmeric composition of the present invention, the evaluation of the appearance, odor and flavor of the sensory evaluation was the highest grade, the addition of the red ginseng and vegetable raw material extract mixture to soften the aroma of turmeric Sensory evaluation agents said it was effective in improving flavor.

The turmeric extract was judged to have a low preference for flavor due to the formation of a distinctive irritant odor. The fermented turmeric food composition of the present invention judged that the taste was improved by mildening the flavor and changing the color of the beverage.

Claims (4)

10 times of water was added to turmeric powder and gelatinized at a temperature of 95 ° C., followed by reaction for 3 hours at a temperature of 75 ° C. to 80 ° C. in the presence of 0.3% by weight of alpha-amylase enzyme against turmeric. And enzymatic decomposition of turmeric starch to solubilize the starch of turmeric by further enzymatic reaction at a temperature of 45 ° C to 65 ° C for 3 to 5 hours in the presence of 0.3% by weight of glucoamylase enzyme against turmeric, To inactivate the enzyme protein, heat it at a temperature of 95 ℃ ~ 100 ℃ for 2-3 hours, extract the extract, and extract curcumin, which is an active ingredient of physiological activity, by using alcohol at 50% concentration. An extraction step of enzymatic digestion material, A method for producing a health functional food based on fermented turmeric, characterized in that it comprises the step of formulating a food comprising red ginseng concentrate, liquid fructose and vegetable raw material extract to the curcumin-containing extract obtained in the enzymatic digestion extract step. According to claim 1, wherein the composition of the composition of the food composition step, fermented turmeric extract, red ginseng concentrate, liquid fructose, vegetable raw material extract is composed mainly by fermented turmeric, characterized in that the composition by weight ratio of 55.0: 0.3: 6.8: 38.0 Method of producing a health functional food. The vegetable raw material extract is 16.48 parts by weight of ganoderma lucidum, 16.50 parts by weight of Angelica, 4.39 parts by weight of licorice, 13.29 parts by weight of brown root, 5.49 parts by weight of cinnamon, 10.98 parts by weight of jujube, 6.40 parts by weight of sucrose, 5.49 parts by weight of celery, Method for producing a health functional food based on fermented turmeric, characterized in that 10.00 parts by weight of chicory extract of plant material. A health functional food composition based on fermented turmeric, characterized in that the composition is prepared by the method of claim 1.