KR100891608B1 - Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation - Google Patents
Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation Download PDFInfo
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- KR100891608B1 KR100891608B1 KR1020080084968A KR20080084968A KR100891608B1 KR 100891608 B1 KR100891608 B1 KR 100891608B1 KR 1020080084968 A KR1020080084968 A KR 1020080084968A KR 20080084968 A KR20080084968 A KR 20080084968A KR 100891608 B1 KR100891608 B1 KR 100891608B1
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- edible plant
- fermentation
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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Abstract
Description
본 발명은 식용식물 발효물의 제조방법, 이에 의해 제조된 식용식물 발효물 및 이를 포함하는 식품에 관한 것이다. The present invention relates to a method for producing an edible plant fermentation product, an edible plant fermentation product produced thereby and a food comprising the same.
풍미, 품질보존, 영양성분 등을 위한 식용식물 발효물의 최종 형태는 활성 세균배양액에 따라, 다양한 식품들이 전 세계적으로 제조되어 판매되고 있다. 그 예로는 양배추로 만든 사우어크라트(sauerkraut) 및 오이로 만든 피클과 같은 발효 야채 제품, 커피 또는 코코아 콩과 같은 발효 종자품 또는 발효 과일 쥬스 등이 있다. The final form of the edible plant fermentation for flavor, quality preservation, nutritional ingredients, etc., depending on the active bacterial culture, a variety of foods are manufactured and sold worldwide. Examples include fermented vegetable products such as sauerkraut made from cabbage and pickles made from cucumbers, fermented seed products such as coffee or cocoa beans or fermented fruit juices.
식품 내에서의 식품 변패 유기체 및 병원체의 존재는 식품가공 산업 및 소비자에게 중요한 문제이다. 식품 병원체는 수가지 식중독 발생의 원인이었으며, 발생된 식중독들 중 일부는 심각한 질병 및 사망으로 이어졌다. 게다가 식품 내에서의 병원성 유기체의 존재는 수많은 제품의 리콜, 제품 손실 및 식품 산업에 대한 상당한 부정적 평판을 가져왔으며 이를 극복하기 위해 많은 연구가 진행되어 왔다. The presence of food depleting organisms and pathogens in food is an important issue for the food processing industry and consumers. Food pathogens have caused several food poisonings, some of which have resulted in serious illness and death. In addition, the presence of pathogenic organisms in food has resulted in recall of many products, product loss and a significant negative reputation for the food industry and much research has been done to overcome them.
인류가 오래 전부터 경험적으로 발효식품에 이용해 왔던 유용한 미생물로는 효모, 유산균, 사상균(누룩균), 광합성세균, 방선균 등을 포함하여 80여종의 호기성 또는 혐기성 미생물들간의 공존공영 관계가 만들어내는 발효생성물들이 항산화력과 유해물질 생성 억제력 등이 있는 것으로 알려져 왔다.Useful microorganisms that have been used in fermented foods for a long time by humans include fermentation products created by coexistence and coexistence between 80 aerobic or anaerobic microorganisms, including yeast, lactic acid bacteria, filamentous fungi, yeast bacteria, photosynthetic bacteria and actinomycetes. It has been known to have antioxidant power and inhibitory substance generation.
이들 발효와 관련된 유용한 미생물 중 광합성 세균은 약 35억년전 지구에 찾아온 최초의 생물로서 태고적 지구를 덮고 있던 이산화탄소, 수소, 메탄 등의 무기물을 흡수, 유기화합물의 합성 및 산소를 생성한다. 광합성 세균은 가장 오래된 미생물로서 호기성, 혐기성 미생물 모두에게 도움을 주며, 유기영양균과 공생하면서 질소를 고정하는 역할을 하는 것으로 알려졌다.Among the useful microorganisms related to these fermentations, photosynthetic bacteria are the first living organisms to come to the earth about 3.5 billion years ago, absorbing inorganic substances such as carbon dioxide, hydrogen, and methane that have covered the ancient earth, producing organic compounds and generating oxygen. Photosynthetic bacteria are the oldest microorganisms that help both aerobic and anaerobic microorganisms, and are known to play a role in fixing nitrogen while symbiotic with organotrophs.
사상균은 사람이 눈으로 쉽게 볼 수 있는 곰팡이균으로서, 효모와 달리 균사와 포자를 다량 만들어 낸다. 사상균 중에는 나쁜 것도 있으나, 아스퍼질러스 니거(Aspergillus niger) 등과 같은 유용한 것도 있으며, 효모나 유산균과 같이 존재하면 효모와 같이 아미노산, 다당류 등 여러 가지 생리활성물질을 생성하고 아울러 효모의 증식을 돕는 역할을 한다.Filamentous fungi are easily seen by the human eye, and unlike yeast, they produce a lot of mycelia and spores. Some fungi are bad, but Aspergillus niger ), etc., and when present with yeast or lactic acid bacteria, various bioactive substances such as amino acids and polysaccharides, such as yeast, are also produced and help the growth of yeast.
효모는 발효의 모체란 뜻으로 양조, 제빵에 필수적인 것으로서, 17세기 네덜란드인 리우벤훅(Antony van Leeuwenhoek, 1632~1723)에 의해 발견되어, 세상을 놀라게 한 미생물이다. 이는 미생물 분류상 곰팡이의 일종으로 인간생활에 필수불가결한 미생물로서 꽃의 꿀, 과일의 표면 등 당분이 많은 곳에 붙어 있으며, 아미노산, 다당류 등 생리활성 물질을 만들어 낸다.Yeast is the mother of fermentation, which is essential for brewing and baking. It was discovered by the 17th-century Dutchman Antony van Leeuwenhoek (1632-1723) and amazed the world. It is a kind of fungus in the classification of microorganisms, which is indispensable for human life. It is attached to many sugars such as flower honey and fruit surface, and produces bioactive substances such as amino acids and polysaccharides.
방선균은 사방으로 실줄처럼 뻗어 가는 모습을 지니고 있어 붙여진 이름으로 서, 현재 5,000여종의 방선균이 확인되고 있는데, 이중에서 2/3 이상이 스트렙토마이세스(Streptomyces) 생성균이다. 이는 토양중에 다수 존재하며, 항생물질 등 생리활성화 물질을 만든다. Actinomycetes are named after having a string of stretches in all directions. Currently, 5,000 kinds of actinomycetes are identified, of which 2/3 or more are Streptomyces-producing bacteria. It is present in many soils and makes bioactive substances such as antibiotics.
또한 유산균은 분류상 세균의 일종으로 당분을 유산으로 바꾸는 작용을 하는 것으로서, 다른 미생물과 비교적 잘 공생하는 특징이 있다. 유산균은 1857년 파스퇴르(Pasteur)가 최초로 발견하였으며, 인간의 건강에 도움을 주는 미생물임이 확인되고 있으며, 정장작용, 면역기능향상, 항종양성, 콜레스테롤 억제, 혈압조정작용 등을 하며 항산화물질을 만드는 것으로 알려져 있다.In addition, lactic acid bacteria are a kind of bacteria that act to convert sugar into lactic acid and have a feature of relatively symbiosis with other microorganisms. Lactobacillus was first discovered by Pasteur in 1857, and has been confirmed to be a microorganism that helps human health, and it is used to make antioxidants by modifying formal functions, improving immune function, anti-tumour, suppressing cholesterol, and controlling blood pressure. Known.
그러나 지금까지 식용식물의 발효물 제조시 사용되는 미생물들은 발효기간이 길어 생산단가가 높아지고, 여러 가지 잡균의 오염으로 가공 후의 완성된 식품 내에서의 식품 변패 및 병원성 미생물의 성장으로 저장 안정성이 떨어지는 것은 물론 식품이나 과일 껍질에 존재하는 펙틴이나 탄닌 등이 충분히 분해되지 않아 향미나 생체 이용률이 떨어진다는 문제점이 있다.However, until now, microorganisms used in manufacturing fermented products of food plants have a long fermentation period, resulting in higher production costs, and deterioration in storage stability due to food deterioration and growth of pathogenic microorganisms in finished foods due to contamination of various germs. Of course, there is a problem that pectin or tannin, which is present in foods or fruit peels, is not sufficiently decomposed, resulting in a decrease in flavor or bioavailability.
상기 문제점을 해결하기 위한 본 발명의 기술적 과제는 발효기간을 단축시킬수 있고 식품 변패 및 병원성 미생물의 성장을 억제할 수 있는 식용식물 발효물의 제조방법을 제공하는데 있다. The technical problem of the present invention for solving the above problems is to provide a method for producing an edible plant fermentation that can shorten the fermentation period and suppress the growth of food decay and pathogenic microorganisms.
본 발명의 다른 기술적 과제는 향미와 생체 이용률이 향상된 식용식물 발효물 및 이를 포함하는 식품을 제공하는데 있다.Another technical problem of the present invention is to provide an edible plant fermented product with improved flavor and bioavailability and a food comprising the same.
상기 기술적 과제를 달성하기 위한 본 발명에 따른 식용식물 발효물의 제조 방법은, 채소류, 과실류, 서류, 견과류, 향신식물류, 버섯류, 기호식물류, 야생식물류, 조류, 곡류, 두류 및 유지식물류를 포함하는 그룹에서 선택되는 적어도 하나의 식용식물을 분쇄하여 식용식물 분쇄물을 제조하는 단계; 곡류, 당류, 사상균, 효모 및 제 1 멸균 정제수를 혼합하여 25~30℃에서 24~36시간 동안 배양한 후, 제 2 멸균 정제수와 혼합하여 미생물 혼합 배양액을 제조하는 단계; 상기 식용식물 분쇄물에 상기 미생물 혼합 배양액을 접종하여 25~30℃에서 6~8일 동안 1차 발효하여 1차 식용식물 발효물을 얻는 단계; 및 상기 1차 식용식물 발효물에 유산균을 상기 1차 식용식물 발효물의 중량 대비 0.5~1.5%의 양으로 접종하여 30~37℃에서 9~12일간 2차 발효하여 2차 식용식물 발효물을 얻는 단계를 포함하며, 여기서 상기 곡류, 상기 당류, 상기 사상균, 상기 효모, 상기 제 1 멸균 정제수 및 상기 제 2 멸균 정제수는 각각 상기 식용식물 분쇄물의 중량 대비 5~10%, 0.5~2%, 0.5~1.5%, 0.5~1.5%, 5~10%, 및 30~50%의 양으로 사용된다. Method for producing an edible plant fermentation in accordance with the present invention for achieving the above technical problem, a group comprising vegetables, fruits, documents, nuts, spices, mushrooms, preference plants, wild plants, algae, grains, legumes and oils and vegetables Pulverizing at least one edible plant selected from to prepare an edible plant pulverized; Grains, sugars, filamentous fungi, yeast and the first sterile purified water were mixed and incubated at 25-30 ° C. for 24 to 36 hours, followed by mixing with the second sterile purified water to prepare a microbial mixed culture solution; Inoculating the microbial mixed culture solution on the edible plant pulverized product to obtain a primary edible plant fermentation by primary fermentation at 25 to 30 ° C. for 6 to 8 days; And lactic acid bacteria inoculated in the primary edible plant fermentation in an amount of 0.5 to 1.5% relative to the weight of the primary edible plant fermentation, and then fermented at 30 to 37 ° C. for 9 to 12 days to obtain a secondary edible plant fermentation. Wherein the grains, the sugars, the filamentous fungi, the yeast, the first sterile purified water and the second sterile purified water are respectively 5-10%, 0.5-2%, and 0.5-% by weight of the edible plant grounds. In amounts of 1.5%, 0.5-1.5%, 5-10%, and 30-50%.
상기 방법은 상기 2차 식용식물 발효물을 압착 또는 원심분리하고, 여과하여 액상분과 고형분을 분리하는 단계; 상기 액상분에 대해 80~85℃에서 10~30분 동안 살균처리하여 액상의 최종 식용식물 발효물로 만드는 단계; 상기 액상분을 감압 농축하여 엑기스 형태의 최종 식용식물 발효물로 만들거나 상기 액상분을 분사건조하여 엑기스 분말 형태의 최종 식용식물 발효물로 만드는 단계; 및 상기 고형분을 동결 건조 또는 열풍건조하여 분말 형태의 최종 식용식물 발효물로 만드는 단계 중에 적어도 하나의 과정을 더 포함할 수 있다. The method comprises the steps of pressing or centrifuging the secondary edible plant fermentation, and filtering to separate the liquid and solid content; Sterilizing the liquid powder at 80 to 85 ° C. for 10 to 30 minutes to form a final liquid edible plant fermentation product; Concentrating the liquid component under reduced pressure to form a final edible plant fermented product in the form of extract or spray drying the liquid component to form a final edible plant fermented product in the form of extract powder; And freezing or hot air drying the solid to form at least one step of making the final edible plant fermentation in powder form.
상기 방법은 상기 최종 식용식물 발효물에 비타민류, 아미노산류, 무기질류, 영양공급원, 식이섬유를 포함하는 그룹에서 선택되는 적어도 하나와 산미제, 감미제, 착향제, 천연과즙을 포함하는 그룹에서 선택되는 적어도 하나를 첨가하여 산제, 과립, 정제, 캅셀, 젤리, 크림, 죽(스프) 또는 음료 행태의 건강식품과 같은 식품을 제조하는 단계를 더 포함할 수 있다. 이때, 상기 비타민류는 비타민A, B1, B2, B6, B12, C, D2, D3, E, K, 및 엽산을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 아미노산류는 히스티딘, 이소로이신, 로이신, 라이신, 메치오닌, 발린, 시스틴, 트립토판, 트레오닌, 페닐알라닌 및 티로신을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 무기질류는 구리, 마그네슘, 망간, 몰리브덴, 셀렌, 아연, 요오드, 철, 칼륨, 칼슘 및 크롬을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 식이섬유류는 차전자피, 셀룰로오스, 헤미셀룰로오스, 결 정셀룰로오스, 리그닌, 펙틴, 알긴산, 폴리만뉴로닉산, 구아검, 아라비아검, 아라비노갈락탄, 곤약만난, 이눌린, 레반, 폴리덱스트로스, 및 난소화성말토덱스트린을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 영양공급원은 벌꿀 또는 로얄제리일 수 있다. 상기 산미제는 구연산, DL-사과산 및 호박산을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 감미제는 이성화(고과당), 아스파탐, 스테비오사이드, D-소르비톨, 글리실리진산염류, 및 백당을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 상기 착향제는 혼합과일향, 사과향, 요구르트향, 바나나향, 살구향, 드링크향, 및 레몬향을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. 그리고, 상기 천연과즙류는 사과, 배, 파인애플, 귤, 복숭아, 구아바, 살구, 딸기, 레몬, 자두 및 메론을 포함하는 그룹에서 선택되는 적어도 하나일 수 있다. The method is selected from the group comprising at least one selected from the group consisting of vitamins, amino acids, minerals, nutrient sources, dietary fiber and acidifiers, sweeteners, flavoring agents, natural juices in the final edible plant fermentation The method may further include preparing foods such as powders, granules, tablets, capsules, jelly, creams, porridge (soup) or beverage foods by adding at least one. In this case, the vitamins may be at least one selected from the group consisting of vitamins A, B 1 , B 2 , B 6 , B 12 , C, D 2 , D 3 , E, K, and folic acid. The amino acids may be at least one selected from the group consisting of histidine, isoleucine, leucine, lysine, methionine, valine, cystine, tryptophan, threonine, phenylalanine and tyrosine. The minerals may be at least one selected from the group consisting of copper, magnesium, manganese, molybdenum, selenium, zinc, iodine, iron, potassium, calcium and chromium. The dietary fibers include chaff, cellulose, hemicellulose, crystalline cellulose, lignin, pectin, alginic acid, polymanneuroic acid, guar gum, gum arabic, arabinogalactan, konjac mannan, inulin, levan, polydextrose, and indigestible maltodextrin It may be at least one selected from the group containing. The nutritional source may be honey or royal jelly. The acidulant may be at least one selected from the group comprising citric acid, DL-peric acid and succinic acid. The sweetener may be at least one selected from the group consisting of isomerization (high fructose), aspartame, stevioside, D-sorbitol, glycylizates, and white sugar. The flavoring agent may be at least one selected from the group consisting of mixed fruit flavor, apple flavor, yogurt flavor, banana flavor, apricot flavor, drink flavor, and lemon flavor. The natural fruit juice may be at least one selected from the group consisting of apples, pears, pineapples, tangerines, peaches, guavas, apricots, strawberries, lemons, plums, and melons.
상기 다른 기술적 과제를 달성하기 위해 본 발명은 상기 방법으로 제조된 식용식물 발효물을 제공한다. 또한 본 발명은 상기 식용식물 발효물을 포함하는 영양보충용 식품, 기능성 식품, 건강식품, 다류 식품과 같은 여러 식품을 제공한다. In order to achieve the above another technical problem, the present invention provides an edible plant fermented product prepared by the above method. In another aspect, the present invention provides a number of foods, such as nutritional supplements, functional foods, health foods, multi-foods including the edible plant fermentation.
일 예에 있어서, 본 발명에 따른 건강 식품, 기능성 식품 또는 영양보충용 식품은 상기 방법으로 제조된 상기 최종 식용식물 발효물 2~5중량부, 폴리덱스트로(식이섬유 90% 이상) 1.0~1.5중량부, 난소화성덱스트린(식이섬유 90%이상) 0.25~0.32중량부, 이눌린(식이섬유 90%이상) 0.10~0.13중량부, 마테추출물분말(마테100%, 고형분 3%) 1.0~1.2중량부, 가르시니아캄보지아껍질추출물분말 0.10~0.15중량부, 녹차추출물분말 0.03~0.05중량부, 푸룬과즙분말 0.02~0.05중량부, 및 정제 수 90~91.62중량부%를 구성할 수 있다. In one embodiment, the health food, functional food or nutritional supplement food according to the present invention 2 to 5 parts by weight of the final edible plant fermented by the method, polydextro (90% or more dietary fiber) 1.0 to 1.5 weight Parts, indigestible dextrin (more than 90% dietary fiber) 0.25 ~ 0.32 parts by weight, inulin (more than 90% dietary fiber) 0.10 ~ 0.13 parts by weight, mate extract powder (100% mate, 3% solids) 1.0-1.2 parts by weight, Garcinia cambogia bark extract powder 0.10 to 0.15 parts by weight, green tea extract powder 0.03 to 0.05 parts by weight, furun juice powder 0.02 to 0.05 parts by weight, and purified water 90 to 91.62 parts by weight.
다른 일 예에 있어서, 본 발명에 따른 건강 식품, 기능성 식품 또는 영양보충용 식품은 상기 방법으로 제조된 상기 최종 식용식물 발효물 2~5중량부, 차전자피분말(식이섬유 90%이상) 50~58중량부, 폴리만뉴로닉산(식이섬유 70%) 0.2~5중량부, 알로에분말 20~23.8중량부, 다시마분말 5~10중량부, 가르시니아캄보지아껍질추출물분말 3~4중량부, 스테비오사이드 0.5~0.7중량부, 녹차추출물분말 0.2~2중량부, 및 푸룬과즙분말 0.2~2중량부를 구성할 수 있다. In another embodiment, the health food, functional food or nutritional supplement food according to the present invention is 2 to 5 parts by weight of the final edible plant fermented food prepared by the above method, 50 to 58 weight of tea electron powder (90% or more dietary fiber) Part, polymanneuronic acid (dietary fiber 70%) 0.2-5 parts by weight, aloe powder 20-23.8 parts by weight, kelp powder 5-10 parts by weight, garcinia cambogia bark extract powder, stevioside 0.5-0.7 By weight, green tea extract powder may be 0.2 to 2 parts by weight, and furun juice powder 0.2 to 2 parts by weight.
또 다른 일 예에 있어서, 본 발명에 따른 건강 식품, 기능성 식품 또는 영양보충용 식품은 상기 방법으로 제조된 상기 최종 식용식물 발효물 2~5중량부, 곡류효소배양물 40~50중량부, 분리대두단백 30~35중량부, 한천분말 8~10중량부, 탄산칼슘 0.5~1중량부, 산화마그네슘 0.5~0.75중량부, 산화아연 0.05~0.063중량부, 비타민 B1질산염 0.15~0.23중량부, 염산피리독신 0.1~0.12중량부, 니코틴산아미드 0.1~0.12중량부, 비타민C 0.5~0.8중량부, 판토텐산칼슘 0.1~0.2중량부, 리보플라빈 0.1~0.2중량부, 및 엽산 0.001~0.003중량부로 구성할 수 있다. In another embodiment, the health food, functional food or nutritional supplement food according to the present invention 2-5 parts by weight of the final edible plant fermentation prepared by the above method, 40-50 parts by weight of grain enzyme culture, soybeans isolated 30 to 35 parts by weight of protein, 8 to 10 parts by weight of agar powder, 0.5 to 1 part by weight of calcium carbonate, 0.5 to 0.75 parts by weight of magnesium oxide, 0.05 to 0.063 parts by weight of zinc oxide, 0.15 to 0.23 parts by weight of vitamin B1 nitrate, pyridoxine hydrochloride 0.1 to 0.12 parts by weight, 0.1 to 0.12 parts by weight of nicotinic acid amide, 0.5 to 0.8 parts by weight of vitamin C, 0.1 to 0.2 parts by weight of pantothenate, 0.1 to 0.2 parts by weight of riboflavin, and 0.001 to 0.003 parts by weight of folic acid.
또 다른 일 예에 있어서, 본 발명에 따른 다류 식품은 상기 방법으로 제조된 상기 최종 식용식물 발효물 2~4중량부, 마테추출물분말 10~12중량부, 결명자분말 10~12중량부, 구기자분말 10~12중량부, 산사자분말 10~12중량부, 하수오분말 10~12중량부, 및 현미분말 36~48중량부로 구성할 수 있다. In another example, the multi-food according to the present invention is 2 to 4 parts by weight of the final edible plant fermented by the above method, 10-12 parts by weight of mate extract powder, 10-12 parts by weight of the deficiency powder, goji berry powder It can comprise 10-12 weight part, 10-12 weight part of hawthorn powder, 10-12 weight part of sewage powders, and 36-48 weight part of brown rice powder.
본 발명의 식용식물 발효물의 제조 방법에 따르면, 사상균과 효모의 미생물 혼합 배양액을 별도로 배양한 후 식용식물 분쇄물에 접종하여 1차 발효한다. 이때 사상균과 효모가 독립적이면서 효율적으로 배양된 미생물 혼합 배양액을 사용함으로써 식용식물의 발효기간이 효과적으로 단축된다. 또한 상기 사상균과 효모의 미생물 혼합 배양액에 의해 호기성균이 감소되고 혐기성균이 증가되어 식품 변패의 원인이 되는 잡균(병원 미생물)의 침범이나 증식이 효과적으로 억제되었다. 또한 상기 미생물 혼합 배양액의 사용으로 과일껍질 성분인 펙틴질과 탄닌을 분해하는 효소인 펙티나아제(pectinase)와 탄나아제(tannase)의 생성이 증가되고 활성화되어 발효물의 청정도를 높일 수 있으며 발효물의 향미가 향상되고 생체 이용률이 증가될 수 있다. According to the method for producing an edible plant fermentation product of the present invention, the microbial mixed culture solution of filamentous fungi and yeast is separately cultured, and then inoculated in the edible plant ground product to be fermented first. In this case, the fermentation period of the edible plant is effectively shortened by using a microbial mixed culture medium in which filamentous fungi and yeast are independently and efficiently cultured. In addition, aerobic bacteria are reduced and anaerobic bacteria are increased by the mixed culture of filamentous fungi and yeast, and invasion and proliferation of various bacteria (hospital microorganisms) that cause food deterioration are effectively suppressed. In addition, the use of the microbial mixed culture solution increases and activates the production of pectinase and tannase, which are enzymes that decompose pectin and tannin, which are the fruit peel components, to increase the cleanliness of fermented products and flavor of fermented products. Can be improved and bioavailability can be increased.
특히 식용식물 분쇄물이 콩이며, 여기에 사상균(Aspergillus)속 곰팡이가 배양된 미생물 혼합 배양액을 접종하여 1차 발효하는 경우에, 글리세올린(glyceollin)성분이 대량 생성된다. 이 글리세올린 성분은, 암세포(유방암, 난소암)의 성장을 억제하므로 유방암과 난소암을 예방한다. 따라서 글리세올린(glyceollin)이 항에스트로겐제로서 상당한 효과를 나타낸다. 또한, 이 경우에, 흰 빵이나 패스트푸드 섭취시 나타날 수 있는 글루텐(gluten)과민성 장질환을 막을 수 있는 효소인 프롤릴엔도프로테아제(Prolylendoprotease:PEP)가 더욱 많이 생성된다. 이 효소는 위산에 의해 파괴되지 않으며 흰빵속의 글루테닌(glutenins)과 글리아딘(gliadins)의 소화속도를 높이는 것으로 나타난다.In particular, the edible plant ground is soybean, and when the first fermentation is carried out by inoculating a microbial mixed culture cultured with fungi of Aspergillus genus, a large amount of glycerinol is produced. This glycerol component inhibits the growth of cancer cells (breast cancer, ovarian cancer) and thus prevents breast cancer and ovarian cancer. Glycerollin, therefore, has a significant effect as an antiestrogenic agent. In this case, more prolylendoprotease (PEP) is produced, which is an enzyme that prevents gluten-sensitive bowel disease that may occur when eating white bread or fast food. The enzyme is not destroyed by stomach acid and appears to speed up the digestion of glutenins and gliadins in white bread.
아울러 1차 식용식물 발효물에 유산균을 접종하여 2차 발효한 결과, 유산균의 발효 생성물인 젖산, 초산, 알코올 등이 2차 식용식물 발효물에 생성된다. 이 발효 생성물들은 2차 식용식물 발효물 안에서 유해균의 증식을 효과적으로 억제하고 이들 자체가 풍미를 부여하며 디아세틸(diacetyl)이나 아세토닌(acetonin)과 같은 방향성분을 생성한다. 또한 이 발효 생성물은 2차 식용식물 발효물 안에 포함된 물질의 단백질 일부를 펩티드(peptide)나 아미노산(amino acid)으로 분해하여 특유의 풍미를 제공한다. 이로써, 본 발명의 방법에 따라 제조된 식용식물 발효물은 향미가 향상된다. In addition, as a result of inoculating lactic acid bacteria into the first edible plant fermentation, the second fermentation resulted in lactic acid, acetic acid, alcohol and the like which are fermentation products of the lactic acid bacteria in the second edible plant fermentation. These fermentation products effectively inhibit the growth of harmful bacteria in secondary edible plant fermentation, give their own flavor and produce aromatic components such as diacetyl or acetonin. The fermentation product also breaks down some of the proteins in the secondary food plant fermentation into peptides or amino acids to provide a distinctive flavor. Thereby, the edible plant fermented product prepared according to the method of the present invention is improved in flavor.
또한 상기 식용식물 발효물에는 아밀라제, 프로테아제, 리파제가 생성되어 소화흡수가 잘되어 생체 이용률이 뛰어나다. 또한 상기 식용식물 발효물은 각종 유기산, 당질, 비타민, 무기질, 아미노산, 불포화지방산, 식이 섬유질이 보강되었다. In addition, amylase, protease, and lipase are produced in the edible plant fermentation, so that the digestive absorption is excellent, and the bioavailability is excellent. In addition, the edible plant fermentation is reinforced with various organic acids, sugars, vitamins, minerals, amino acids, unsaturated fatty acids, dietary fiber.
따라서 본 발명의 식용식물 발효물을 식품조성물의 형태로 제공할 수 있다. 식품조성물로는 기능성식품, 영양보충식품, 건강식품, 다류식품 등의 여러 형태가 있을 수 있다. 본 발명의 식용식물 발효물을 식품에 첨가함으로써, 식품의 맛과 향을 풍부하게 하며, 소화흡수를 용이하게 하며 또한 다양한 영양소들을 강화시킬 수 있다. Therefore, the edible plant fermentation product of the present invention can be provided in the form of a food composition. The food composition may be in various forms such as functional food, nutritional supplement food, health food, and multi-food. By adding the edible plant fermentation product of the present invention to the food, it is possible to enrich the taste and aroma of the food, facilitate digestion and absorption and also enhance various nutrients.
이하, 첨부한 도면을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명하기로 한다. 그러나, 본 발명은 여기서 설명되어지는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예는 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 제공되어지는 것이다. Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed subject matter is thorough and complete, and that the spirit of the present invention to those skilled in the art will fully convey.
도 1은 본 발명의 바람직한 실시예에 따른 식용식물 발효물의 제조과정을 순차적으로 도시한 흐름도이다. 1 is a flow chart sequentially showing the manufacturing process of the edible plant fermentation in accordance with a preferred embodiment of the present invention.
도 1을 참조하면, 본 발명에 따른 식용식물 발효물의 제조방법은 다음과 같다. Referring to Figure 1, the manufacturing method of the edible plant fermentation according to the present invention is as follows.
[제1단계: 식용식물 분쇄물의 제조][Step 1: Preparation of Edible Plant Crushed Products]
본 발명에 따른 식용식물 발효물의 원료로는 채소류, 과실류, 서류, 견과류, 향신식물류, 버섯류, 기호식물류, 야생식물류, 조류, 곡류, 두류 및 유지식물류를 포함하는 그룹에서 선택되는 적어도 하나일 수 있다.The raw material of the edible plant fermentation according to the present invention may be at least one selected from the group consisting of vegetables, fruits, papers, nuts, spices, mushrooms, favorite plants, wild plants, algae, grains, legumes and oils and vegetables. .
(1) 채소류: 엽경채류(갓, 근대, 꽃양배추, 명일엽, 미나리, 배추, 브로콜리, 샐러리, 시금치, 쑥갓, 아스파라거스, 아욱, 양배추, 양상추, 케일, 대파, 파슬리, 청경채 등), 근채류(무, 순무, 당근, 양파, 연근, 우엉, 토란, 마 등), 과채류(오이, 호박, 토마토, 가지, 딸기, 참외, 멜론, 수박, 서양호박 등) 등의 채소류를 사용할 수 있다.(1) Vegetables: Leafy vegetables (fresh, beetroot, cauliflower, light green leaf, buttercup, Chinese cabbage, broccoli, celery, spinach, garland chrysanthemum, asparagus, mallow, cabbage, lettuce, kale, green onion, parsley, bok choy, etc.) Vegetables such as, turnips, carrots, onions, lotus root, burdock, taro, hemp, and vegetables (cucumbers, pumpkins, tomatoes, eggplant, strawberries, melons, melon, watermelon, zucchini, etc.) can be used.
(2) 과실류: 감, 감귤류(밀감, 오렌지, 자몽, 레몬, 유자, 만다린 등), 다래, 대추, 망고, 모과, 무화과, 바나나, 배, 버찌, 블루베리, 복숭아, 사과, 산대추, 살구, 석류, 아보가드, 앵두, 오디, 자두, 키위, 체리, 코코넛, 용안 등의 과실류를 사용할 수 있다.(2) Fruits: persimmon, citrus fruits (citrus, orange, grapefruit, lemon, citron, mandarin, etc.), stalk, jujube, mango, quince, fig, banana, pear, cherry, blueberry, peach, apple, wild jujube, apricot Fruits such as pomegranate, avocado, cherry, mulberry, plum, kiwi, cherry, coconut and longan can be used.
(3) 서류: 감자, 고구마, 카사바, 앰(얌), 타피오카 등의 서류를 사용할 수 있다.(3) Documents: Documents such as potatoes, sweet potatoes, cassava, am (yams) and tapioca may be used.
(4) 견과류: 땅콩, 아몬드, 밤, 호두, 잣, 은행, 도토리 등의 견과류를 사용 할 수 있다. (4) Nuts: Nuts such as peanuts, almonds, chestnuts, walnuts, pine nuts, ginkgo and acorns can be used.
(5) 향신식물류: 겨자, 계피, 고수열매, 고추, 고추냉이, 대회향, 로즈마리, 마늘, 박하, 소두구, 사프란, 산초, 생강, 월계잎, 육두구, 정향, 차조기, 파프리카, 피망, 회향, 후추 등의 향신식물류를 사용할 수 있다.(5) Spice plants: mustard, cinnamon, coriander, red pepper, wasabi, fennel, rosemary, garlic, peppermint, soybean paste, saffron, cabbage, ginger, bay leaf, nutmeg, cloves, perilla, paprika, bell pepper, fennel, Spice plants, such as pepper, can be used.
(6) 버섯류: 구름버섯, 느타리버섯, 동충하초버섯, 목이버섯, 석이버섯, 송이버섯, 싸리버섯, 상황버섯, 아가리쿠스버섯, 양송이버섯, 영지버섯, 운지버섯, 팽이버섯, 표고버섯 등의 버섯류를 사용할 수 있다.(6) Mushrooms: mushrooms such as cloud mushrooms, oyster mushrooms, cordyceps mushrooms, soybean mushrooms, shiitake mushrooms, matsutake mushrooms, shiitake mushrooms, situation mushrooms, agaricus mushrooms, mushroom mushrooms, ganoderma lucidum mushrooms, fingerling mushrooms, enoki mushrooms and shiitake mushrooms Can be used.
(7) 기호식물류: 감초, 결명자, 구기자(열매,뿌리), 단삼, 당귀(잎,뿌리), 두충(잎,수피), 마테, 맥문동, 복령, 사상자, 산사자, 산수유, 오갈피나무(열매,잎), 오미자, 인삼, 작약, 쟈스민, 지황, 차, 치커리, 천궁, 천문동, 카밀레, 토사자, 카카오, 커피, 코코아, 하수오, 황기, 호프 등의 기호식물을 사용할 수 있다.(7) Favorite plants: licorice, deficiency, wolfberry (fruit, root), red ginseng, Angelica (leaf, root), tofu (leaf, bark), mate, mackmundong, bokyeong, casualty, mountain lion, cornus, oakpi tree (fruit, Leaves), Schisandra chinensis, Ginseng, Peony, Jasmine, Chihwang, Tea, Chicory, Cheongung, Astronomical Dong, Camomile, Tosaja, Cacao, Coffee, Cocoa, Sewage, Astragalus, Hope, etc. can be used.
(8) 야생식물류: 고비, 고사리, 곰취, 냉이, 달래, 더덕, 도라지, 돌나물, 덩굴초, 두릅, 둥글레, 머우, 복분자, 산딸기, 삽주, 속단, 솔잎, 쑥, 씀바귀, 원추리, 잔대, 질경이(어린잎), 취, 칡(뿌리), 민들레, 뽕나무(열매,잎,어린가지,수피), 선인장(열매,줄기의 육질), 엉겅퀴, 저령, 황금, 울금, 토사자 등의 야생식물을 사용할 수 있다.(8) Wild Plants: Ferns, Ferns, Bears, Horseradish, Soothe, Deodeok, Bellflower, Crassulaceae, Vinegar, Arbor, Round, Mud, Bokbunja, Raspberry, Shovel, Sokcho, Pine needles, Mugwort, Mugwort, Cone, Straw, Plantain (Young leaves), odor, 잎 (root), dandelion, mulberry (fruit, leaves, young branches, bark), cactus (fruit, stem meat), thistle, herb, golden, turmeric, earthen Can be.
(9) 조류: 갈파래, 곰피, 김, 꼬시래기, 다시마, 돌가사리, 뜸부기, 매생이, 미역, 스피루리나, 우뭇가사리, 청각, 클로렐라, 톳, 파래, 함초(퉁퉁마디) 등의 조류를 사용할 수 있다.(9) Algae: Algae such as brown seaweed, gompi, seaweed, stalks, kelp, fern, seaweed, cicada, seaweed, spirulina, woodfish, auditory, chlorella, sesame, seaweed, and seaweed can be used.
(10) 곡류: 쌀, 찹쌀, 현미, 흙미, 미강, 보리, 밀, 호밀, 귀리, 조, 수수, 옥수수, 메밀, 율무, 기장 등의 곡류를 사용할 수 있다.(10) Grains: Rice, glutinous rice, brown rice, earthy rice, rice bran, barley, wheat, rye, oats, crude, sorghum, corn, buckwheat, barley, millet, etc. may be used.
(11) 두류: 대두, 팥, 녹두, 강낭콩, 완두, 동부, 잠두, 리마콩, 이집트콩, 그린콩, 검정콩, 렌즈콩 등의 두류를 사용할 수 있다.(11) Beans: Beans such as soybeans, red beans, mung beans, kidney beans, peas, eastern beans, green beans, lima beans, Egyptian beans, green beans, black beans and lentils may be used.
(12) 유지식물류: 참깨, 들깨, 검정깨, 해바라기, 올리브, 달맞이꽃씨, 목화씨, 유채씨(카놀라씨), 팜, 홍화씨 등의 유지식물류를 사용할 수 있다.(12) Oil and fat plants: Sesame, perilla, black sesame, sunflower, olive, evening primrose seed, cotton seed, rapeseed seed (canola seed), palm, safflower seed and the like can be used.
본 발명에 사용되는 상기 식물들 중에서 어느 한 종류나 2 종류 이상을 취하여 수조침지법과 로타리 분무세척 방법으로 세척한 후 탈수를 행하고 분쇄기를 이용하여 각각 조분쇄 또는 마쇄하여 식용식물 분쇄물을 제조한다. 상기 식용식물 분쇄물은 발효탱크로 이송된다. 2가지 이상의 식용식물의 분쇄물들은 발효탱크로 이송되기 전에 다양한 비율로 혼합될 수 있다. Any one or two or more kinds of the above-mentioned plants used in the present invention are washed by a water bath immersion method and a rotary spray washing method, followed by dehydration and coarsely pulverized or crushed using a pulverizer to prepare edible plant pulverized products. The edible plant pulverized product is transferred to the fermentation tank. Crushed plants of two or more edible plants may be mixed in various proportions before being transferred to the fermentation tank.
[제2단계: 사상균과 효모 혼합액의 배양하여 미생물 혼합 배양액의 제조][Second step: culturing filamentous fungi and yeast mixture solution to prepare microbial mixed culture solution]
본 발명에 따른 식용식물 발효물에 첨가되는 미생물 혼합 배양액은 증기살균한 곡류에 사상균, 효모, 당류를 가하고 이때 필요하면 멸균한 정제수 5~10%를 첨가하여도 무방하다. 이들을 혼합한 후 배양온도 25~30℃에서 24~36시간 배양을 하고, 여기에 멸균정제수를 식용식물 분쇄물 투입량 중량 대비 30~50%를 추가한다. 이렇게 배양한 사상균과 효모 미생물의 혼합배양액(이하, “미생물 혼합 배양액”이라 칭함)을 1차 발효에 사용한다.In the microbial mixed culture solution added to the edible plant fermentation product according to the present invention, filamentous fungi, yeast, and saccharides may be added to the steam sterilized grains. If necessary, 5-10% of sterile purified water may be added. After mixing them, incubate for 24 to 36 hours at a culture temperature of 25 to 30 ° C, and add 30 to 50% of the sterile purified water to the weight of edible plant crushed product. The mixed culture of filamentous fungi and yeast microorganisms (hereinafter referred to as "microbial mixed culture") is used for the first fermentation.
본 발명에 사용할 수 있는 곡류로는 식품으로 사용할 수 있는 것으로 쌀, 찹쌀, 귀리, 율무, 흙미, 현미, 미강, 보리, 밀, 밀기울, 콩 중에서 하나를 사용하거나 이들을 혼합하여 사용할 수 있다. 곡류 사용량은 상기 제 1단계 식용식물 분쇄 물 투입량 대비 5~10%의 곡류를 미생물 혼합 배양액 조제에 첨가한다.Cereals that can be used in the present invention can be used as food, rice, glutinous rice, oats, barley, earthy rice, brown rice, rice bran, barley, wheat, bran, soybeans can be used or mixed with them. The amount of grain used is 5 to 10% of the grains compared to the input amount of the edible plant crushed plant in the first step is added to the microbial mixed culture preparation.
본 발명에 사용할 수 있는 당류로는 식품으로 사용할 수 있는 것으로 설탕, 포도당, 과당, 엿류, 당시럽류, 덱스트린, 올리고당류 중에서 하나를 사용하거나 이들을 혼합하여 사용할 수 있다. 당류 사용량은 상기 제1단계의 식용식물 분쇄물의 투입량 대비 0.5~2%의 당을 미생물 혼합 배양액 조제에 첨가한다.The sugars that can be used in the present invention can be used as food, sugar, glucose, fructose, malt, syrup, dextrin, oligosaccharides can be used or mixed with them. The amount of sugar used is added to the preparation of microbial mixed culture medium of 0.5 to 2% of the sugar compared to the input amount of the edible plant grinding of the first step.
본 발명에 사용할 수 있는 사상균으로는 아스퍼질러스 오리자에(Aspergillus oryzae), 아스퍼질러스 니거(Aspergillus niger), 아스퍼질러스 소제(Aspergillus sojae) 중에서 하나를 사용하거나 이들을 혼합하여 사용할 수 있다. 사상균 사용량은 제1단계 식용식물 분쇄물의 투입량의 중량대비 0.5~1.5%의 사상균을 미생물 혼합 배양액 조제에 첨가하여 사용한다.Mold as useful for the present invention include (Aspergillus oryzae) to the Aspergillus duck Now, nigeo Aspergillus (Aspergillus niger ), Aspergillus sojae , or a mixture thereof may be used. The amount of filamentous fungi is used by adding 0.5-1.5% of filamentous fungi to the preparation of the microbial mixed culture solution.
본 발명에 사용할 수 있는 효모로는 사카로마이세스 세레비지에(Saccharomyces cerevisiae), 사카로마이세스 엘리소이더스(Saccharomyces ellipsoidus) 중에서 하나를 사용하거나 이들을 혼합하여 사용할 수 있다. 효모 사용량은 상기 제1단계 식용식물 분쇄물의 투입량의 중량대비 0.5~1.5%의 효모를 미생물 혼합 배양액 조제에 첨가하여 사용한다.Yeast that can be used in the present invention is Saccharomyces cerevisiae ), Saccharomyces ellipsoidus , or a mixture thereof. The amount of yeast is used by adding 0.5 to 1.5% of yeast to the preparation of the microbial mixed culture solution based on the weight of the input amount of the first plant food grind.
상기 “배지”로는, 상기 곡류 및 당류를 함유하여 사상균, 효모균이 증식할 수 있는 것이면 특별히 제한은 없고, 통상 물에 곡류 및 당류를 첨가한 액체배지가 이용되지만, 고체 배지이어도 상관없다.There is no restriction | limiting in particular as said "medium" as long as it contains the said grains and saccharides, and a filamentous bacterium and a yeast can multiply, Usually, the liquid medium which added grains and saccharides to water is used, but it may be a solid medium.
[제3단계: 상기 식용식물 분쇄물에 미생물 혼합 배양액을 접종하여 1차 발효하여 1차 식용식물 발효물을 얻음][Step 3: Inoculating the cultured pulverized plant inoculated microbial mixed culture solution to ferment the first to obtain a primary edible plant fermentation]
제1단계 식용식물 분쇄물에 제2단계 미생물 혼합 배양액을 접종하여 내용물이 균질하게 혼합되는 정도로 교반하고, 발효온도 24~30℃에서 6~8일 동안 1차 발효하여 1차 식용식물 발효물을 얻는다. 미생물을 이용한 발효는 전분과 같은 영양성분을 가수분해하여 당으로 변화시켜 주며 변화된 당을 영양원으로 이용, 미생물 발육이 활발하게 되어 유기산을 생성하도록 함으로써 유용물질과 유기산의 함량을 보다 더 증가시키도록 할 수 있다.Inoculate the first stage edible plant crushed product with the second stage microbial mixed culture solution and stir to the extent that the contents are homogeneously mixed, and ferment the primary edible plant fermentation by primary fermentation at a fermentation temperature of 24-30 ° C. for 6-8 days. Get Fermentation using microorganisms hydrolyzes nutrients such as starch and converts them into sugars, and utilizes the changed sugars as nutrients to promote the growth of microorganisms to produce organic acids. Can be.
1차 발효시, 사상균과 효모가 독립적이면서 효율적으로 배양된 미생물 혼합 배양액을 사용함으로써 식용식물의 발효기간이 효과적으로 단축된다. 또한 상기 사상균과 효모의 미생물 혼합 배양액에 의해 호기성균이 감소되고 혐기성균이 증가되어 식품 변패의 원인이 되는 잡균(병원 미생물)의 침범이나 증식이 효과적으로 억제되었다. 또한 상기 미생물 혼합 배양액의 사용으로 과일껍질 성분인 펙틴질과 탄닌을 분해하는 효소인 펙티나아제(pectinase)와 탄나아제(tannase)의 생성이 증가되고 활성화되어 발효물의 청정도를 높일 수 있으며 발효물의 향미가 향상되고 생체 이용률이 증가될 수 있다. During the first fermentation, the fermentation period of the edible plant is effectively shortened by using a microbial mixed culture medium in which filamentous fungi and yeast are independently and efficiently cultured. In addition, aerobic bacteria are reduced and anaerobic bacteria are increased by the mixed culture of filamentous fungi and yeast, and invasion and proliferation of various bacteria (hospital microorganisms) that cause food deterioration are effectively suppressed. In addition, the use of the microbial mixed culture solution increases and activates the production of pectinase and tannase, which are enzymes that decompose pectin and tannin, which are the fruit peel components, to increase the cleanliness of fermented products and flavor of fermented products. Can be improved and bioavailability can be increased.
특히 식용식물 분쇄물이 콩이며, 여기에 사상균(Aspergillus)속 곰팡이가 배양된 미생물 혼합 배양액을 접종하여 1차 발효하는 경우에, 글리세올린(glyceollin)성분이 대량 생성된다. 이 글리세올린 성분은, 암세포(유방암, 난소암)의 성장을 억제하므로 유방암과 난소암을 예방한다. 따라서 글리세올린(glyceollin)이 항에스트로겐제로서 상당한 효과를 나타낸다. 또한, 이 경우에, 흰 빵이나 패스트푸드 섭취시 나타날 수 있는 글루텐(gluten)과민성 장질환을 막을 수 있는 효소인 프롤릴엔도프로테아제(Prolylendoprotease:PEP)가 더욱 많이 생성된다. 이 효소는 위산에 의해 파괴되지 않으며 흰빵속의 글루테닌(glutenins)과 글리아딘(gliadins)의 소화속도를 높이는 것으로 나타난다.In particular, the edible plant ground is soybean, and when the first fermentation is carried out by inoculating a microbial mixed culture cultured with fungi of Aspergillus genus, a large amount of glycerinol is produced. This glycerol component inhibits the growth of cancer cells (breast cancer, ovarian cancer) and thus prevents breast cancer and ovarian cancer. Glycerollin, therefore, has a significant effect as an antiestrogenic agent. In this case, more prolylendoprotease (PEP) is produced, which is an enzyme that prevents gluten-sensitive bowel disease that may occur when eating white bread or fast food. The enzyme is not destroyed by stomach acid and appears to speed up the digestion of glutenins and gliadins in white bread.
[제4단계: 상기 1차 식용식물 발효물에 유산균을 접종하여 2차 발효하여 2차 식용식물 발효물을 얻음][Step 4: inoculating the primary edible plant fermented with lactic acid bacteria and fermented second to obtain a second edible plant fermented]
상기 제 3 단계의 상기 1차 식용식물 발효물에 유산균을 상기 1차 식용식물 발효물의 중량 대비 0.5~1.5%의 양으로 접종하고, 균일하게 혼합하고, 발효온도 30~37℃에서 9~12일간 2차 발효하여 2차 식용식물 발효물을 얻는다. The primary edible plant fermentation of the third step is inoculated with lactic acid bacteria in an amount of 0.5 to 1.5% by weight of the primary edible plant fermentation, mixed uniformly, and mixed for 9 to 12 days at the fermentation temperature 30 ~ 37 ℃ Second fermentation to obtain a second food plant fermentation.
유산균을 이용한 2차 발효 목적은 1차 식용식물 발효물 내에 유기산 뿐만 아니라 유산균에 의해 생성되는 여러 다양한 유용물질들이 최종 발효생성물에 함유하도록 하기 위함이다. 본 발명에 사용할 수 있는 유산균으로는 루코노스톡 멘센테로이데스(Leuconostoc mensenteroides), 락토바실러스 엑시도필러스(Lactobacillus acidophillus), 락토바실러스 플랜타럼(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis) 중에서 하나를 사용하거나 이들을 혼합하여 사용할 수 있다.The purpose of the secondary fermentation using lactic acid bacteria is to include not only organic acids but also various useful substances produced by lactic acid bacteria in the final edible fermentation product in the final fermentation product. As lactic acid bacteria that can be used in the present invention, Luconosstock Mencenteroides ( Leuconostoc mensenteroides), Lactobacillus eksi FIG filler's (Lactobacillus acidophillus), Lactobacillus plan tareom (Lactobacillus plantarum ), Lactobacillus brevis ), or you can use them in combination.
상기 2차 발효 결과로, 유산균의 발효 생성물인 젖산, 초산, 알코올 등이 2차 식용식물 발효물에 생성된다. 이 발효 생성물들은 2차 식용식물 발효물 안에서 유해균의 증식을 효과적으로 억제하고 이들 자체가 풍미를 부여하며 디아세틸(diacetyl)이나 아세토닌(acetonin)과 같은 방향성분을 생성한다. 또한 이 발효 생성물은 2차 식용식물 발효물 안에 포함된 물질의 단백질 일부를 펩티드(peptide) 나 아미노산(amino acid)으로 분해하여 특유의 풍미를 제공한다. 이로써, 본 발명의 방법에 따라 제조된 식용식물 발효물은 향미가 향상된다. As a result of the secondary fermentation, lactic acid, acetic acid, alcohol, and the like, which are fermentation products of lactic acid bacteria, are produced in the secondary edible plant fermentation product. These fermentation products effectively inhibit the growth of harmful bacteria in secondary edible plant fermentation, give their own flavor and produce aromatic components such as diacetyl or acetonin. The fermentation product also breaks down some of the proteins in the secondary food plant fermentation into peptides or amino acids to provide a distinctive flavor. Thereby, the edible plant fermented product prepared according to the method of the present invention is improved in flavor.
또한 상기 식용식물 발효물에는 아밀라제, 프로테아제, 리파제가 생성되어 소화흡수가 잘되어 생체 이용률이 뛰어나다. 또한 상기 식용식물 발효물은 각종 유기산, 당질, 비타민, 무기질, 아미노산, 불포화지방산, 식이 섬유질이 보강되었다. In addition, amylase, protease, and lipase are produced in the edible plant fermentation, so that the digestive absorption is excellent, and the bioavailability is excellent. In addition, the edible plant fermentation is reinforced with various organic acids, sugars, vitamins, minerals, amino acids, unsaturated fatty acids, dietary fiber.
[제5단계: 2차 식용식물 발효물을 압착 또는 원심분리하여 액상 또는 고형의 식용식물 발효물의 제조][Step 5: Preparation of Edible Plant Fermentation Liquid or Solid by Compressing or Centrifuging Secondary Edible Plant Fermentation]
상기 제4단계에서 2차 발효되어 얻은 2차 식용식물 발효물을 압착 또는 원심분리하고 여과하여 액상분과 고형분을 분리한다. 상기 액상분과 고형분은 다음과 같이 활용될 수 있다. The secondary edible plant fermentation product obtained by the second fermentation in the fourth step is compressed or centrifuged and filtered to separate the liquid component and the solid component. The liquid component and the solid component may be utilized as follows.
(1) 상기 액상분을 80~85℃에서 10~30분간 살균처리하여 액상의 식용식물 발효물로 사용할 수 있다. (1) The liquid component may be sterilized at 80 to 85 ° C. for 10 to 30 minutes to be used as a liquid edible plant fermentation product.
(2) 상기 액상분을 감압 농축하여 엑기스 형태의 식용식물 발효물로 제조하거나 스프레이 건조방식으로 분사 건조하여 엑기스 분말형태의 식용식물 발효물로 제조할 수 있다.(2) The liquid component may be concentrated under reduced pressure to produce an edible plant fermented product in the form of extract, or spray-dried by spray drying to prepare an edible plant fermented product in the form of extract powder.
(3) 상기 고형분을 동결건조하거나 열풍 건조한 후 분쇄하여 분말형태의 식용식물 발효물로 제조할 수 있다.(3) The solid content may be lyophilized or hot air dried and then ground to prepare a powdered edible plant fermentation product.
이런 과정을 거쳐 식용식물 발효물의 제조를 완성한다.This process completes the preparation of edible plant fermentation.
<실시예1: 식용식물 발효물의 제조-1>Example 1 Preparation of Edible Plant Fermentation-1
포도 20kg, 딸기 10kg, 참외 10kg, 미나리 10kg, 브로콜리 10㎏, 쑥갓 10㎏, 케일 10㎏, 무우 5㎏, 오이 2㎏, 배 2㎏, 도라지 2㎏, 다시마 1㎏, 함초 1kg, 마 2㎏, 마늘 1㎏, 표고버섯 1㎏, 오미자 1㎏, 마테 1㎏, 및 고추 1㎏을 수조침지조에 넣고 깨끗한 물로 세척한 후 탈수를 하여 5~10㎝ 크기로 절단 분쇄 또는 마쇄하여 식용식물 분쇄물을 제조하고, 발효탱크에 투입하였다. Grape 20 kg, strawberry 10 kg, melon 10 kg, buttercup 10 kg, broccoli 10 kg, garland chrysanthemum 10 kg, kale 10 kg, radish 5 kg, cucumber 2 kg, pear 2 kg, bellflower 2 kg, kelp 1 kg, seaweed 1 kg, hemp 2 kg , 1 kg of garlic, 1 kg of shiitake mushrooms, 1 kg of Schizandra chinensis, 1 kg of mate, and 1 kg of red pepper are placed in a water tank immersion tank, washed with clean water, dehydrated, and then cut or crushed into 5-10 cm in size. Was prepared and added to the fermentation tank.
이와는 별도로 위의 작업 전에 미강 5kg과 밀기울 5kg을 혼합하여 증기살균한 후 상온으로 냉각시키고 여기에 흑설탕 0.7㎏, 아스퍼질러스 니거(Aspergillus niger) 0.4㎏, 아스퍼질러스 오리자에(Aspergillus oryzae) 0.4kg, 사카로마이세스 세레비지에(Saccharomyces cerevisiae) 0.8㎏을 첨가하였다. 여기에 멸균정제수를 첨가하여도 무방하다. 그 후에 25~30℃에서 36시간 배양한 후 멸균정제수 40㎏을 가하여 미생물 혼합 배양액(A)을 만들었다.Separately, 5 kg of rice bran and 5 kg of wheat bran are mixed and steam sterilized before cooling to room temperature, followed by 0.7 kg of brown sugar, 0.4 kg of Aspergillus niger , and Aspergillus oryzae ) 0.4kg, Saccharomyces cerevisiae ) 0.8 kg was added. Sterile purified water may be added thereto. Thereafter, after incubating at 25 to 30 ° C. for 36 hours, 40 kg of sterile purified water was added thereto to form a microbial mixed culture solution (A).
상기 미생물 혼합 배양액(A)을 상기 식용식물 분쇄물이 들어 있는 발효탱크로 이송하여 혼합하고 25℃에서 8일간 1차 발효를 하여 1차 식용식물 발효물을 얻었다. 그 후에 상기 1차 식용식물 발효물에 유산균인 루코노스톡 멘센테로이드(Leuconostoc mensenteroides) 1.1㎏을 접종하여 33~35℃에서 10일간 2차 배양하여 2차 식용식물 발효물을 얻었다. 상기 1차, 2차 발효 배양시 필요하면 멸균정제수를 추가할 수 있다. 상기 2차 식용식물 발효물을 압착 또는 원심분리하고 여과하여 액상분과 고형분을 분리하였다. 상기 액상분을 85℃에서 15분간 살균한 후, 비타민과 감미제를 소량 첨가하여 액상 형태의 식용식물 발효물 제품을 제조하였다.The microbial mixed culture solution (A) was transferred to a fermentation tank containing the edible plant grounds and mixed, and subjected to primary fermentation at 25 ° C. for 8 days to obtain a primary edible plant fermentation product. Thereafter, the first edible plant fermented product is a lactobacillus leuconstock mententeroid ( Leuconostoc mensenteroides ) was inoculated with 1.1 kg and then incubated at 33-35 ° C. for 10 days to obtain a secondary edible plant fermentation product. If necessary during the primary and secondary fermentation culture can be added sterile purified water. The secondary edible plant fermentation was compressed or centrifuged and filtered to separate the liquid and solid components. After sterilizing the liquid powder at 85 ° C. for 15 minutes, a small amount of vitamin and sweetener were added to prepare an edible plant fermentation product in liquid form.
<실시예2: 식용식물 발효물의 제조-2>Example 2: Preparation of Edible Plant Fermentation-2
율무 20kg, 마 15kg, 호박 8kg, 딸기 8kg, 파프리카 8kg, 명일엽 2kg, 함초 2kg, 아스파라거스 4kg, 연근 4kg, 사과 4kg, 감자 4kg, 강낭콩 4kg, 인삼 2kg, 알밤 2kg, 고추 1kg, 오이 1kg, 마늘 2kg, 무우 2kg, 황기 2kg, 느타리버섯 2kg, 쑥 1.5kg, 솔잎 1kg, 생강 1kg, 레몬 1kg, 들깨 0.5kg을 수조침지조에 넣고 깨끗한 물로 세척한 후 탈수를 하여 5~10cm 크기로 절단 분쇄 또는 마쇄하여 식용식물 분쇄물을 제조하고 발효탱크에 투입하였다. Yulmu 20kg, 15kg hemp, 8kg pumpkin, 8kg strawberry, 8kg paprika, 2kg per day, 2kg seaweed, 4kg asparagus, 4kg lotus root, 4kg apple 4kg, potato 4kg, kidney bean 4kg, ginseng 2kg, chestnut 2kg, red pepper 1kg, cucumber 1kg, garlic 2kg , 2kg of radish, 2kg of yellow radish, 2kg of oyster mushroom, 1.5kg of wormwood, 1kg of pine needles, 1kg of ginger, 1kg of lemon, 1kg of lemon and 0.5kg of sesame seeds in a tank immersion tank, washed with clean water and dehydrated to cut into 5 ~ 10cm size Edible plant grounds were prepared and placed in a fermentation tank.
이와는 별도로 위의 작업 전에 현미 5kg, 보리 5kg를 세척한 후 이를 혼합하고 증기 살균하여 상온으로 냉각하고 여기에 아스퍼질러스 오리자에(Aspergillus oryzae)와 아스퍼질러스 소제(Aspergillus sojae)를 각 0.5kg씩 혼합하여 접종하였다. 이때 필요하면 멸균정제수를 첨가하여 습도를 조절할 수 있다. 그 후에, 25~30℃에서 24시간 1차 배양을 하고, 여기에 멸균 정제수 3kg, 포도당 0.4kg, 사카로마이세스 세레비지에(Saccharomyces cerevisiae)와 사카로마이세스 엘리소이더스 (Saccharomyces ellipsoidus)를 각각 0.7kg씩 첨가하여 25~30℃에서 12시간 2차 배양한 후 멸균정제수 30kg을 가하여 미생물 혼합 배양액(B)을 만들었다.Conversely a separate washing the rice 5kg, 5kg of barley before the above operation and then by mixing them, and cooling to room temperature, and this steam sterilization Aspergillus ducks chairs and Aspergillus (Aspergillus oryzae) to the scavenger's Aspergillus (Aspergillus sojae ) was inoculated by mixing 0.5kg each. At this time, the humidity can be controlled by adding sterile purified water. Subsequently, primary culture was performed for 24 hours at 25 to 30 ° C., in which 3 kg of sterile purified water, 0.4 kg of glucose, Saccharomyces cerevisiae and Saccharomyces ellipsoidus were added. 0.7 kg of each was added thereto, followed by secondary culture at 25 to 30 ° C. for 12 hours, and 30 kg of sterile purified water was added to make a microbial mixed culture solution (B).
이렇게 만들어진 미생물 혼합 배양액(B)을 상기 식용식물 분쇄물이 들어 있는 발효탱크로 이송 및 혼합하여 25~26℃에서 8일간 1차 발효하여 1차 식용식물 발효물을 만들었다. 그 후에 상기 1차 식용식물 발효물에 유산균인 루코노스톡 멘센테로이드 (Leuconostoc mensenteroides)와 락토바실러스 플랜타럼(Lactobacillus plantarum )의 혼합물 1.2kg을 접종하여 33~35℃에서 10일간 2차 배양하여 2차 식용식물 발효물을 얻었다. 상기 1차, 2차 발효 배양시 필요하면 멸균정제수를 추가할 수 있다.The microbial mixed culture solution (B) thus prepared was transferred to a fermentation tank containing the edible plant pulverized product and mixed, and then fermented first at 25 to 26 ° C. for 8 days to produce a primary edible plant fermentation product. Thereafter, the first edible plant fermented product is a lactobacillus leuconstock mententeroid ( Leuconostoc mensenteroides ) and Lactobacillus plantarum (1.2 ml) were inoculated with 1.2 kg of the mixture and incubated for 2 days at 33-35 ° C. to obtain a secondary edible plant fermentation. If necessary during the primary and secondary fermentation culture can be added sterile purified water.
상기 2차 식용식물 발효물을 압착 또는 원심분리하여 액상분과 고형분을 분리하였다. 상기 고형분을 열풍 건조한 후 140~160메쉬(mesh)로 분쇄하고 식이섬유와 해조칼슘, 비타민을 첨가하여 분말 형태의 식용식물 발효물 제품을 제조하였다.The secondary edible plant fermentation was compressed or centrifuged to separate the liquid component and the solid component. After drying the solids with hot air and pulverized into 140 ~ 160 mesh (mesh) and added dietary fiber, seaweed calcium, vitamins to prepare an edible plant fermentation product in powder form.
<실시예3: 식용식물 발효물의 제조-3>Example 3: Preparation of Edible Plant Fermentation-3
미강 23kg, 현미 20kg, 보리 20kg, 율무 15kg, 대두 10kg, 메밀 5kg, 당근 3kg, 호박 3kg, 고구마 3kg, 토마토 2kg, 브로콜리 2kg, 파프리카 2kg, 도라지 2kg을 수조침지조에 넣고 깨끗한 물로 세척한 후 탈수하여 5~10cm 크기로 절단 분쇄 또는 마쇄하여 식용식물 분쇄물을 제조하였다. 상기 식용식물 분쇄물을 증좌살균하고 발효탱크에 투입하였다. Rice 23kg, brown rice 20kg, barley 20kg, barley 15kg, soybean 10kg, buckwheat 5kg, carrot 3kg, pumpkin 3kg, sweet potato 3kg, tomato 2kg, broccoli 2kg, paprika 2kg, bellflower 2kg in a tank and washed with clean water and dehydrated Edible plant pulverized was prepared by cutting or grinding to 5 ~ 10cm size. The edible plant pulverized was sterilized and put in a fermentation tank.
실시예 1과 실시예 2에서 발효 배양한 미생물 혼합 배양액(A),(B)를 각각 10kg씩 혼합하여 상기 식용식물 분쇄물이 들어있는 발효탱크로 이송 및 혼합하여 25~27℃에서 8일간 1차 발효하여 1차 식용식물 발효물을 얻었다. 상기 1차 식용식물 발효물에 유산균인 루코노스톡 멘센테로이드(Leuconostoc mensenteroides)와 락토바실러스 브레비스(Lactobacillus brevis)의 혼합물 1.2kg을 접종하고, 34~36℃에서 10일간 2차 발효하여 2차 식용식물 발효물을 얻었다. 상기 1차, 2차 발효 배양시 필요하면 멸균정제수를 추가할 수 있다.10 kg each of the mixed microbial cultures (A) and (B) fermented and cultured in Example 1 and Example 2 were mixed and transferred to a fermentation tank containing the edible plant pulverized product and mixed at 25-27 ° C. for 8 days. Primary fermentation to obtain a primary edible plant fermentation. Leuconostoc , a lactic acid bacterium, in the primary edible plant fermented product ( Leuconostoc mensenteroides ) and Lactobacillus brevis ( Lactobacillus brevis ) a mixture of 1.2kg was inoculated and then fermented at 34 ~ 36 ℃ for 10 days to obtain a second food plant fermentation. If necessary during the primary and secondary fermentation culture can be added sterile purified water.
상기 2차 식용식물 발효물을 압착 또는 원심분리하고, 여과하여 액상분과 고형분을 분리하였다. 상기 액상분을 감압농축하여 엑기스를 만들고 이 엑기스를 건조하고 140~160메쉬(mesh)로 분쇄하여 분말형태로 만든 다음, 식이섬유와 산미제를 첨가하여 엑기스 분말 형태의 식용식물 발효물 제품을 제조하였다.The secondary edible plant fermentation product was compressed or centrifuged and filtered to separate the liquid component and the solid component. The liquid powder was concentrated under reduced pressure to make an extract, and the extract was dried and pulverized to 140 to 160 mesh to form a powder, followed by the addition of dietary fiber and an acidulant to prepare an edible plant fermented product in powder form. It was.
<실시예4: 식용식물 발효물의 제조-4>Example 4 Preparation of Edible Plant Fermentation-4
현미 25kg, 미강 23kg, 보리 22kg, 대두 10kg, 인삼 2kg, 황기 2kg, 복령 2kg, 감초 2kg, 구기자 2kg, 결명자 2kg, 산사자 2kg, 하수오 2kg, 마테 2kg, 아가리쿠스버섯 2kg을 수조침지조에 넣고 깨끗한 물로 세척한 후 탈수하여 3~6cm 크기로 절단 분쇄 또는 마쇄하여 식용식물 분쇄물을 제조하였다. 상기 식용식물 분쇄물을 증좌 살균한 후 발효탱크에 투입하였다.Brown rice 25kg, rice bran 23kg, barley 22kg, soybean 10kg, ginseng 2kg, astragalus 2kg, bokyeong 2kg, licorice 2kg, gojija 2kg, gwanjaja 2kg, mountain lion 2kg, sewage 2kg, mate 2kg, agaricus mushroom 2kg After dehydration, crushed or ground to a size of 3 ~ 6cm to prepare an edible plant pulverized. The edible plant pulverized was added to the fermentation tank after sterilization.
상기에 상술한 실시예 1, 실시예 2에서 발효 배양한 미생물 혼합 배양액 (A), (B)를 각각 10kg씩 혼합하여 만들어진 미생물 혼합 배양액을 상기 식용식물 분쇄물이 들어 있는 발효탱크로 이송 및 혼합하여 25~26℃에서 8일간 1차 발효하여 1차 식용식물 발효물을 얻었다. 상기 1차 식용식물 발효물에 유산균인 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 플랜타럼(Lactobacillus plantarum), 루코노스톡 멘센테로이드(Leuconostoc mensenteroides)를 각 0.4kg씩 혼합한 유산균 혼합물 1.2kg를 접종하여 33~37℃에서 12일간 2차 배양하여 2차 식용식물 발효물을 얻었다. 상기 1차, 2차 발효 배양시 필요하면 멸균정제수를 추가할 수 있다. 상기 2차 식용식물 발효물을 압착 또는 원심분리하고, 여과하여 액상분과 고형분을 분리하였다. 상기 액상분과 고형분을 이용하여 액상 형태와 분말 형태의 식용식물 발효물 제품을 제조하였다.The microbial mixed culture solution prepared by mixing 10 kg each of the microbial mixed culture solution (A) and (B) fermented and cultured in Example 1 and Example 2 described above was transferred to a fermentation tank containing the edible plant pulverized product. 1 day fermentation was carried out at 25 ~ 26 ℃ for 8 days to obtain a primary edible plant fermentation. Lactobacillus brevis ( Lactobacillus) as lactic acid bacteria in the primary edible plant fermentation brevis), Lactobacillus tareom Plan (Lactobacillus plantarum), Lu Stock Kono Men Centenario Lloyd (Leuconostoc mensenteroides ) was inoculated with 1.2 kg of lactic acid bacteria mixture containing 0.4 kg of each and incubated for 12 days at 33-37 ° C. to obtain a secondary edible plant fermentation product. If necessary during the primary and secondary fermentation culture can be added sterile purified water. The secondary edible plant fermentation product was compressed or centrifuged and filtered to separate the liquid component and the solid component. The edible plant fermentation product in liquid form and powder form was prepared using the liquid and solid components.
<실시예5: 영양보충용 식품 제조-1><Example 5: Food supplement for nutrition supplement-1>
실시예 1에서 제조된 액상의 식용식물 발효물 5kg, 폴리덱스트로스(식이섬유 90% 이상) 1.5kg, 난소화성덱스트린(식이섬유 90% 이상) 0.32kg, 이눌린(식이섬유 90%이상) 0.13kg, 마테추출물(마테 100%, 고형분 3%) 1.2kg, 가르시니아캄보지아껍질추출물 분말 0.15kg, 녹차추출물분말 0.05kg, 푸룬과즙분말 0.03kg, 및 정제수 91.62kg을 혼합 및 가공하여 영양보충용 식품을 제조하였다. 5 kg of liquid edible plant fermentation product prepared in Example 1, 1.5 kg of polydextrose (more than 90% dietary fiber), 0.32 kg of indigestible dextrin (more than 90% dietary fiber), 0.13 kg of inulin (more than 90% dietary fiber), 1.2 kg of mate extract (100% mate, 3% solids), garcinia Cambogia peel extract powder 0.15kg, green tea extract powder 0.05kg, Purun fruit juice powder 0.03kg, and purified water 91.62kg was mixed and processed to prepare a nutritional supplement.
<실시예6: 영양보충용 식품 제조-2>Example 6 Preparation of Food Supplement for Nutrition-2
실시예 2에서 제조된 분말 형태의 식용식물 발효물 3kg, 차전자피분말(식이섬유 90% 이상) 57kg, 폴리만뉴로닉산(식이섬유 70%) 3kg, 알로에분말 23.7kg, 다시마분말 7kg, 가르시니아캄보지아껍질추출물분말 3.5kg, 스테비오사이드 0.6kg, 녹차추출물분말 1.1kg, 푸룬과즙분말 1.1kg을 혼합 및 가공하여 영양보충용 식품을 제조하였다. 3 kg of powdered edible plant fermentation product prepared in Example 2, tea powder (more than 90% dietary fiber) 57 kg, polymanneuroic acid (70% dietary fiber) 3 kg, aloe powder 23.7 kg, kelp powder 7 kg, garcinia cambogia skin Extract powder 3.5kg, stevioside 0.6kg, green tea extract powder 1.1kg, Furun juice powder 1.1kg was mixed and processed to prepare a nutritional supplement.
<실시예7: 건강식품의 제조>Example 7 Preparation of Health Food
실시예 3에서 제조된 엑기스 분말 형태의 식용식물 발효물 4kg, 곡류효소배양물 47.514kg, 분리대두단백 35kg, 한천분말 10kg, 탄산칼슘 1kg, 산화마그네슘 0.75kg, 산화아연 0.063kg, 비타민 B1질산염 0.23kg, 염산피리독신 0.12kg, 니코틴산아미드 0.12kg, 비타민C 0.8kg, 판토텐산칼슘 0.2kg, 리보플라빈 0.2kg, 엽산 0.003kg을 혼합 및 가공하여 건강식품을 제조하였다. 4 kg of edible plant fermented product in the form of extract powder, grain enzyme culture 47.514 kg, soy protein isolated 35 kg, agar powder 10 kg, calcium carbonate 1 kg, magnesium oxide 0.75 kg, zinc oxide 0.063 kg, vitamin B1 nitrate 0.23 Health food was prepared by mixing and processing kg, pyridoxine hydrochloride 0.12kg, nicotinic acid amide 0.12kg, vitamin C 0.8kg, calcium pantothenate 0.2kg, riboflavin 0.2kg, folic acid 0.003kg.
<실시예8: 다류식품의 제조>Example 8 Preparation of Multi-Food
실시예4에서 제조된 분말 형태의 식용식물 발효물 4kg, 마테추출물분말 12kg, 결명자분말 12kg, 구기자분말 12kg, 산사자분말 12kg, 하수오분말 12kg, 및 현미분말 36kg을 혼합 및 가공하여 다류 식품을 제조하였다. 4 kg of edible plant fermented powder in the form of Example 4, mate extract powder 12 kg, gyeongjaja powder 12 kg, gojija powder 12 kg, hawthorn powder 12 kg, sewage powder 12 kg, and brown rice powder 36 kg were mixed and processed to prepare a multi-food. .
본 발명에 따른 식품 조성물은 실시예 5 내지 8에서 제조된 식품들에 한정되 지 않고, 본 발명의 방법으로 제조된 식용식물 발효물을 포함하는 다양한 조성의 식품 조성물일 수 있다. 또한 이러한 식품 조성물들은 당업계에서 공지된 통상적인 방법으로 다양한 형태로 제조할 수 있다. The food composition according to the present invention is not limited to the foods prepared in Examples 5 to 8, and may be a food composition of various compositions including an edible plant fermentation product prepared by the method of the present invention. Such food compositions may also be prepared in various forms by conventional methods known in the art.
도 1 은 본 발명의 바람직한 실시예에 따른 식용식물 발효물의 제조 과정을 순차적으로 나타내는 흐름도이다. 1 is a flow chart sequentially showing the manufacturing process of the edible plant fermentation in accordance with a preferred embodiment of the present invention.
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KR1020080084968A KR100891608B1 (en) | 2008-08-29 | 2008-08-29 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
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PCT/KR2009/002372 WO2010024514A1 (en) | 2008-08-29 | 2009-05-06 | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
EP09810119.9A EP2316278B1 (en) | 2008-08-29 | 2009-05-06 | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
US12/918,283 US9441257B2 (en) | 2008-08-29 | 2009-05-06 | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
JP2011521991A JP5261576B2 (en) | 2008-08-29 | 2009-05-06 | Process for producing edible plant or edible animal and plant fermented product, edible plant or edible animal and plant fermented product, and food |
HK11111622.0A HK1157149A1 (en) | 2008-08-29 | 2011-10-27 | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
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