KR100922252B1 - Method of lactic-acid fermented substitute food - Google Patents
Method of lactic-acid fermented substitute food Download PDFInfo
- Publication number
- KR100922252B1 KR100922252B1 KR1020080093084A KR20080093084A KR100922252B1 KR 100922252 B1 KR100922252 B1 KR 100922252B1 KR 1020080093084 A KR1020080093084 A KR 1020080093084A KR 20080093084 A KR20080093084 A KR 20080093084A KR 100922252 B1 KR100922252 B1 KR 100922252B1
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- powder
- lactic acid
- bacteria
- acid bacteria
- Prior art date
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- 238000000034 method Methods 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 88
- 239000004310 lactic acid Substances 0.000 title claims description 44
- 235000014655 lactic acid Nutrition 0.000 title claims description 44
- 229960000448 lactic acid Drugs 0.000 title description 39
- 235000013305 food Nutrition 0.000 title description 12
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- 240000007049 Juglans regia Species 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical class OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 홍삼분말을 이용한 유산균 곡물 발효식의 제조방법에 관한 것으로, 홍삼분말과 대두 분말 및 혼합 곡물 분말을 황토 지장수와 유산균으로 발효시킴으로써, 살아 있는 풍부한 유산균이 장까지 갈 수 있어 장내 환경이 개선되고, 홍삼의 사포닌 성분 및 대두 단백과 곡물류의 영양성분과 비타민, 미네랄, 섬유소가 충분하여, 인체에 필요한 고단백 저칼로리를 제공하는 식사 대용식을 보완대처할 수 있는 유산균 발효식의 제조방법에 관한 것이다.The present invention relates to a method for producing lactic acid bacteria grain fermentation formula using red ginseng powder, by fermenting red ginseng powder, soybean powder and mixed grain powder with ocher Jijangsu and lactic acid bacteria, live abundant lactic acid bacteria can enter the intestine, improving the intestinal environment The present invention relates to a method for preparing a lactic acid bacterium fermentation formula capable of supplementing a meal replacement formula providing sufficient high protein low calorie for the human body, with sufficient saponin components, soy protein and grains of red ginseng, and vitamins, minerals, and fiber.
[문헌 1] 한국 특허공개 제10-2004-0027180호, 2004.04.01[Document 1] Korean Patent Publication No. 10-2004-0027180, 2004.04.01
[문헌 2] 한국 특허공개 제10-2006-0124336호, 2006.12.05[Patent 2] Korean Patent Publication No. 10-2006-0124336, 2006.12.05
[문헌 3] 한국 특허등록 제0752154호, 2007.08.20[Document 3] Korean Patent Registration No. 0752154, 2007.08.20
현대인들은 불규칙한 식사와 각종 영양성분의 발란스가 맞지 않는 음식 섭취 및 운동 부족 등에 의해 각종 성인병 등에 노출되어 있다. 이러한 문제는 고단백 고칼로리의 영양 과잉 섭취의 문제와, 운동 부족에 의한 체지방과 콜레스테롤의 증가와 동맥경화와 고지혈증과 고혈압 등의 문제가 있다.Modern people are exposed to various diseases such as irregular meals and inadequate food intake and lack of exercise due to various nutritional balance. These problems include problems of excessive nutrition of high protein and high calorie, increase of body fat and cholesterol due to lack of exercise, arteriosclerosis, hyperlipidemia and hypertension.
상기와 같은 현대인이 직면한 문제점은 균형 잡힌 음식의 섭취만으로도 쉽게 예방할 수 있는 것으로, 고단백 저칼로리의 대용식으로 현대인의 식생활과 장내 환경에 우세한 유익균의 섭취로 달성할 수 있다.Problems faced by modern people as described above can be easily prevented only by eating balanced foods, can be achieved by the intake of beneficial bacteria that are predominant in the diet and intestinal environment of modern people as a substitute for high protein and low calorie.
따라서 본 발명은 현대인에게 시간 절약의 효과와 균형 잡힌 영양을 줄 수 있는 식사 대용의 영양식을 제공하여 장내 환경의 유익균을 우세하게 하는데 목적이 있다.Therefore, an object of the present invention is to provide a nutritional substitute for meals that can give modern people a time-saving effect and balanced nutrition.
상기와 같은 식사 대용의 영양식을 제공하기 위하여, 본 발명은 건강 식품으로서 최상위에 있는 홍삼과, 완전식품인 식물성 단백질의 보고인 대두 분말과, 탄수화물의 곡물에 비타민과 미네랄의 발란스를 맞추고, 장내 환경까지 개선하는 유산균으로 발효시킨, 홍삼분말을 이용한 유산균 곡물 발효식을 제공하게 된다. In order to provide a nutritional substitute for meals as described above, the present invention is to balance the balance of vitamins and minerals with red ginseng at the top as a health food, soybean powder, which is a source of vegetable protein as a complete food, and grains of carbohydrates, and intestinal environment Fermented with lactic acid bacteria to improve, to provide a fermentation formula of lactic acid bacteria grains using red ginseng powder.
본 발명에 의한 유산균으로 발효시킨 발효식은 풍부한 유산균 개체수로 인하여 유익한 세균이 장에까지 갈 수 있고, 홍삼의 사포닌 성분이 항암 작용과 면역력 증가 작용을 하며, 대두 단백(단백질이 분해되며 아미노산으로 화함)의 영양성분과 비타민, 미네랄, 섬유소를 충분히 섭취할 수 있어 인체에 필요한 고단백 저칼로리의 대용식을 제공하게 된다. 뿐만 아니라 식단의 준비에 걸리는 시간과 환경오염 및 경비에 대한 불합리한 문제도 해결할 수 있게 된다.Fermentation formula fermented with lactic acid bacteria according to the present invention, the beneficial bacteria can go to the intestine due to the abundant lactic acid bacteria, saponin component of red ginseng acts anti-cancer and immune action, soybean protein (protein is broken down into amino acids) You can get enough nutrition, vitamins, minerals and fiber to provide a high-protein, low-calorie substitute for your body. It also solves the unreasonable problem of time, environmental pollution and expenses in preparing the diet.
콩을 유산균으로 발효시킨 본 발명의 섭취에 의해 콩 속에 풍부하게 포함된 천연 물질인 이소플라본, 사포닌 등이 항암효과를 가져오고, 골다공증의 개선 등에 의해 갱년기 질환자 등에게 유익하다. 그리고 콩을 분말화하여 발효시킴으로써 섬유소, 팩틴 등 대장 기능을 향상시켜주는 식물성 섬유소가 풍부해 쾌변이 원활하게 된다. 그리고 대부분의 피부질환 특히 아토피성 피부 질환은 장 기능의 약화에 따른 체질 이상에 기인하는데, 본 발명의 유산균과 콩의 천연 올리고당에 의해 장 기능이 개선되어 피부 질환에 효과가 있다. 그리고 콩 속에 있는 레시틴은 두뇌 기능을 활성화하는데, 이 때문에 학생이나 수험생, 치매가 염려되는 환자에게 좋은 영양식이 된다. 또한 콩 단백질은 동물성 단백질인 우유 등과는 달리 혈중 콜레스테롤을 낮추는 작용을 하게 됨으로써 심장병과 고혈압을 예방하게 된다. 뿐만 아니라 본 발명은 우리 몸이 필요로 하는 완벽한 영양성분을 가지고 있으므로 식사 대용식으로 섭취할 경우 상기와 같은 다양한 효능에 의해 젊은 여성들의 지나친 다이어트에 대한 거식증을 해소하면서 좋은 다이어트 식이요법이 가능하게 된다.By ingestion of the present invention in which soybeans are fermented with lactic acid bacteria, isoflavones, saponins, and the like, which are abundantly contained in soybeans, have anticancer effects, and are beneficial to people with menopausal diseases by improving osteoporosis and the like. Powdered and fermented soybeans are also rich in vegetable fiber, which improves colon function such as fiber and pectin, so that the pleasure is smooth. And most skin diseases, especially atopic dermatological diseases are due to constitution abnormalities due to weakened intestinal function, the intestinal function is improved by the lactic acid bacteria and soybean natural oligosaccharide of the present invention is effective in skin diseases. And lecithin in soybeans activates brain function, which makes it a good nutritional supplement for students, examinees, and patients with dementia. In addition, soy protein, unlike animal protein milk and the like, acts to lower blood cholesterol, thereby preventing heart disease and high blood pressure. In addition, since the present invention has the perfect nutritional ingredients that our body needs, a good diet diet is possible while relieving anorexia for excessive diet of young women by the various effects as described above when ingested as a meal replacement.
본 발명은 황토 지장수에 홍삼 추출물과 대두분말로 죽을 만들고, 상기 죽에 유산균을 접종하여 발효죽을 만들며, 상기 발효죽에 혼합 곡물 분말을 혼합하여 2차 발효 숙성과정을 거치도록 한 후 건조시켜 분말화하는, 홍삼분말을 이용한 유산균 곡물 발효식의 제조방법에 관한 것이다.The present invention makes porridge with red ginseng extract and soybean powder to the ocher Jijangsu, inoculated the lactic acid bacteria to the porridge to make fermented porridge, mix the mixed grain powder to the fermented porridge to undergo a second fermentation aging process and then dried to powder It relates to a method for producing a lactic acid bacteria grain fermentation formula using red ginseng powder.
이하 본 발명에서의 사용량은 사용되는 황토 지장수의 양을 100중량부로하고, 다른 언급이 없는 경우는 황토 지장수 100중량부에 대한 비율로써 나타낸다. 즉, 대두 분말 25~35중량부라 함은 처음 사용된 황토 지장수 무게의 25~35％를 의미하는 것으로 한다.Hereinafter, the amount of use in the present invention is 100 parts by weight of the amount of ocher limbs to be used, and unless otherwise indicated, is expressed as a ratio with respect to 100 parts by weight of ocher lichens. That is, 25 to 35 parts by weight of soybean powder is meant to mean 25 to 35% of the weight of the first yellow ocher.
본 발명의 제조방법을 단계별로 상세하게 설명하면 다음과 같다.Referring to the manufacturing method of the present invention in detail step by step as follows.
제1단계는 홍삼 추출물을 얻는 단계이다.The first step is to obtain red ginseng extract.
본 발명에 사용되는 물은 황토 지장수를 이용한다. 황토 지장수는 칼륨, 마그네슘, 나트륨, 철이 다량 함유되어 있고, 음식이나 공해로 인한 독을 제거하여 신진 대사를 원활히 해준다. 이러한 황토 지장수의 효능은 산해경이나 본초강목 등에 기재되어 있다. Water used in the present invention uses ocher jijangsu. Ocher Jijosu contains a lot of potassium, magnesium, sodium and iron, and removes poison from food or pollution, which facilitates metabolism. Efficacy of such ocher jijangsu has been described in the mountain hawthorn, herbaceous cortex, and the like.
황토를 건조시킨 후 이를 고온에서 볶거나 열풍 등으로 살균하고, 이를 항아리에 넣은 후 물을 담아 둔다. 물과 황토가 충분히 섞이도록 저어 준 후 일정 시간 정치시킨다. 그리고 다시 저어 황토와 물이 골고루 혼합되도록 한 후 다시 일정시간 정치시킨다. 정치 후 상부에 맑은 물이 고이는데, 이것이 황토 지장수가 된다. 이와 같이 황토 지장수의 제조는 다양한 방법으로도 가능하고, 어떠한 방법에 의해서 제조된 황토 지장수라도 사용이 가능하다.After drying the loess, fry it at high temperature or sterilize it with hot air, etc., put it in a jar and put water. Stir well enough to mix water and ocher and let stand for a while. Stir again and let the ocher and water mix evenly and let stand for a while. After standing, clear water accumulates in the upper part, which becomes ocher jijangsu. Thus, the preparation of ocher jijangsu can be made by various methods, and the ocher jijangsu prepared by any method can be used.
상기 황토 지장수 100중량부와 홍삼 분말 0.5~10중량부를 혼합하여, 80~100℃에서 중탕 방법으로 3~5시간 가열한다. 그러면 홍삼 분말은 지장수에 풀어지면서 홍삼 성분이 추출되어 그 약성의 흡수가 용이한 상태로 된다. 반드시 중탕의 방법으로 하여 열이 직접 홍삼 분말이나 지장수에 작용하지 않도록 하여 미네랄이나 각종 영양소 및 약리 성분의 파괴나 변질이 발생하지 않도록 하여야 한다.100 parts by weight of the yellow soil jijangsu and 0.5 to 10 parts by weight of red ginseng powder are mixed, and heated at 80 to 100 ° C. for 3 to 5 hours. Then, the red ginseng powder is released in Jijangsu, the red ginseng component is extracted, and the weakness is easily absorbed. The method of hot water must not be applied directly to the red ginseng powder or jijangsu to prevent destruction or alteration of minerals, various nutrients and pharmacological components.
제2단계는 죽을 만드는 단계이다.The second step is to make porridge.
상기 단계에서 얻은 홍삼 추출물에 대두 분말 25~35중량부(처음 사용된 황토 지장수에 대한 비율)를 넣은 후, 90~100℃로 가열하여 눌지 않도록 저어주면서 식물성 단백질이 용해되어 나오도록 한다. 시간은 150~200분 정도가 적당하다. 그리고 30~40℃가 되도록 식혀준다. 상기와 같이 하면, 홍삼과 대두 분말이 함유된 죽이 된다.Soybean powder 25 ~ 35 parts by weight (the ratio of the first used ocher Jijangsu) to the red ginseng extract obtained in the above step, and then heated to 90 ~ 100 ℃ to stir not to be pressed so that the vegetable protein is dissolved. The time is about 150 ~ 200 minutes. Cool it to 30 ~ 40 ℃. If you do the above, it becomes porridge containing red ginseng and soybean powder.
본 발명에 사용되는 대두(콩)는 미국 FDA에서 콩을 원료로 한 식품을 건강식품으로 분류하고 표기하는 것에서 볼 수 있는 것과 같이, 그 기능과 활성 물질이 많이 들어 있어 그 효능이 뛰어나다. 콩을 섭취하는 민족에는 난소암, 유방암, 전립선암 등 특정 암과 골다공증과 같은 호르몬 관련 질환의 발생이 적고, 콩에 들어 있는 이소플라본, 사포닌, 대두 펩타이드, 레시틴, 올리고당 등의 기능과 생리 활성 물질이 많이 들어 있어 그 놀라운 효능이 밝혀지고 있다.Soybean (bean) used in the present invention, as can be seen in the classification and labeling foods based on soybeans as a health food in the US FDA, it contains a lot of its functions and active substances are excellent in efficacy. People who consume soy are less likely to develop certain cancers such as ovarian cancer, breast cancer, or prostate cancer and hormone-related diseases such as osteoporosis, and soybean isoflavones, saponins, soybean peptides, lecithin, oligosaccharides, etc. There is a lot of this amazing effect is revealed.
제3단계는 죽에 당을 추가하고 유산균을 접종하여 발효시켜 발효죽을 만드는 단계이다.The third step is to add sugar to the porridge and inoculate with lactic acid bacteria to fermentation to make fermented porridge.
식힌 죽에 당 3~10중량부를 추가한다. 사용되는 당은 설탕이나 올리고당이 좋고, 올리고당 중에서는 프락토 올리고당이 바람직하다. 상기의 당 함량비는 사용된 황토 지장수 100중량부에 대한 비율이다.Add 3 to 10 parts by weight per chilled porridge. Sugar and oligosaccharide are preferable, and fructo oligosaccharide is preferable among oligosaccharides. The sugar content ratio is a ratio with respect to 100 parts by weight of the yellow loess used.
그리고 유산균 1~5중량부를 접종하여 잘 저어주는데, 사용되는 유산균은 락토바실러스가 바람직하다. 그리고 유산균은 3종류를 혼합하여 사용할 수 있는데, 비피더스균, 에시토 플러스균, 락토코카스 락티스균이 각각 25~40중량％의 비율로 혼합하여 실시할 수도 있다.And inoculate 1 to 5 parts by weight of lactic acid bacteria, but stir well, lactobacillus is preferably used. And the lactic acid bacteria can be used by mixing three kinds, bifidus bacteria, Ecito plus bacteria, Lactococcus lactis bacteria can also be carried out by mixing at a ratio of 25 to 40% by weight, respectively.
상기의 유산균은 동양인의 유당 불대증으로 인해 사멸되지 않는 내성이 강한 균주를 선택한 것으로, 섭취시 식도를 거쳐 소장, 대장에까지 살아서 갈 수 있게 된다.The lactic acid bacterium is a strain that has a strong resistance not to die due to lactose influenza of Asians, and when ingested, can live through the esophagus and the small intestine and large intestine.
상기와 같이 죽에 당을 추가하고, 유산균을 접종한 후, 30~45℃의 온도에서 60~80시간 동안 유산균 발효시킨다.As described above, sugar is added to the porridge, inoculated with lactic acid bacteria, and then fermented with lactic acid bacteria at a temperature of 30 to 45 ° C. for 60 to 80 hours.
상기의 발효 온도와 기간에서 유산균 발효가 일어나고, 순두부와 같이 부드럽게 유산균이 엉켜 유산균주가 활발하게 증식하면서 발효하게 된다.Lactic acid bacteria fermentation occurs at the above fermentation temperature and period, and lactic acid bacteria are entangled smoothly like soft tofu, and fermented while lactic acid bacteria actively grow.
상기와 같이 발효가 되면, 발효과정에서 증식된 유산균에 의해 ㎖당 유산균의 함유량이 수천억 마리 이상으로 풍부해진다. 이와 같이 유산균의 수가 풍부한 발효 죽을 기본 원료로 사용된다.When fermented as above, the content of lactic acid bacteria per ml is enriched by more than hundreds of billions by lactic acid bacteria grown during fermentation. As such, fermented porridge rich in a number of lactic acid bacteria is used as a basic raw material.
이와 같이 본 발명은 3가지의 유산균으로 발효죽을 만드는데 특징이 있다. 유산균의 생리 활성은 유해균의 증식 억제, 유당 불내성의 완화, 혈청 콜레스테롤 의 저하작용, 항암작용, 면역작용, 설사 및 변비의 개선, 비타민 합성 등이다. 유산균은 젖산 발효를 함으로써 식품의 부패를 방지하고, 박테리오신과 같은 항균 물질을 분비하여 식중독균을 억제하며, 사람의 장내 수소이온농도(pH)를 낮추어 장내 부패 세균의 증식을 억제하는 등 인체에 유익한 균으로 작용한다.As such, the present invention is characterized in making fermented porridge with three kinds of lactic acid bacteria. Physiological activities of lactic acid bacteria include inhibition of growth of harmful bacteria, alleviation of lactose intolerance, lowering of serum cholesterol, anticancer activity, immunity, improvement of diarrhea and constipation, and vitamin synthesis. Lactic acid bacteria are beneficial to the human body by preventing the decay of food by fermenting lactic acid, inhibiting food poisoning bacteria by secreting antibacterial substances such as bacteriocin, and inhibiting the growth of intestinal rot bacteria by lowering the pH of human intestinal hydrogen ion (pH). Acts as.
그리고 콩 속에 들어있는 풍부한 영양성분과 생리활성물질은 생으로 먹거나 삶아 먹을 경우 30％밖에 흡수되지 않지만, 본 발명은 콩을 유산균으로 발효시킴으로써 95％ 이상의 영양성분을 흡수할 수 있게 된다. 즉, 콩을 그대로 발효시킴으로써 섬유소, 반섬유소, 팩틴 등 대장 기능을 향상시켜주는 식물성 섬유소가 풍부해 쾌변이 가능하게 된다.In addition, the rich nutrients and bioactive substances contained in soybeans are absorbed only 30% when eaten raw or boiled, but the present invention can absorb more than 95% nutrients by fermenting soybeans with lactic acid bacteria. In other words, by fermenting soybean as it is, it is rich in vegetable fiber, which improves colon function such as fiber, semi-fiber, and pectin.
그리고 콩을 발효시킨 본 발명의 제품은 우리 몸에 필요한 19대 영양소를 모두 가지고 있고, 콩 자체에서는 확인할 수 없는 아스파라긴산 등의 성분도 발효 과정에서 자체 생성되어 있을 뿐만 아니라, 1g당 1,000억 마리에 상당하는 유산균을 함유하는 발효식으로 콩 자체보다 다양하고 인체에 흡수가 잘 되는 영양성분과 인체 생리 활성물질을 다량 함유하게 된다.And the product of the present invention fermented soybean has all 19 major nutrients necessary for our body, as well as components such as aspartic acid, which can not be found in soybean itself, are produced in the fermentation process, and equivalent to 100 billion grains per gram. It is a fermentation formula containing lactic acid bacteria, which is more diverse than soybean itself and contains a large amount of nutrients and physiologically active substances that are easily absorbed by the human body.
또한 유산균에 의해 장 기능이 활성화될 뿐만 아니라, 콩 속의 천연 올리고당(라피노스, 스타키오스)이 장 내에서 활동중인 비피더스균의 먹이가 되어 장 내의 비피더스균을 증식시키는 역할을 한다.In addition, the intestinal function is activated by lactic acid bacteria, natural oligosaccharides (rapinose, starchios) in the soybeans are active foods in the intestine bifidus to act to increase the bifidus in the intestine.
사람의 몸의 소화기관은 입에서부터 항문에 이르기까지 대략 9~10m정도이다. 음식물은 식도를 거쳐 위의 연동운동을 통해 죽처럼 잘게 부서진 상태로 장을 향해 내려가게 된다. 장 속에 서식하는 약 100조에 이르는 미생물들이 이 음식물을 먹고 내놓는 물질이 영양소로 환원되면 소장의 융모를 통해 몸의 영양분으로 흡수된다. 나머지는 미생물이 분해하고 남은 찌꺼기들로 항문을 통해 배출된다.The digestive system of the human body is about 9 to 10 meters from the mouth to the anus. Food is passed through the esophagus through the peristalsis of the stomach down to the intestine in a finely broken state like porridge. About 100 trillion microorganisms in the intestine eat the food and release it to nutrients, which are absorbed by the small intestine's villi. The rest is broken down by microorganisms and discharged through the anus to the remaining residues.
음식물은 30~120시간 동안 몸속에 머물게 되는데, 이 시간은 장내 환경에 따라 달라지게 된다. 장내 유익균의 증식에 따라 30시간 정도로 소화(발효)가 되면 최적의 장내 환경 조건을 갖춘 것이라 할 수 있고, 30시간 이상의 소화(발효) 시간이 지나면 몸속에서는 이미 36℃ 이상의 온도로 인해 이상 발효가 일어나고, 장내 부패균들에 의해 암모니아 가스와 활성 산소가 생성된다. 이러한 모든 역할을 장내 발효과정이라 한다.Food stays in your body for 30 to 120 hours, depending on your intestinal environment. When digested (fermented) for about 30 hours depending on the growth of beneficial intestinal bacteria, it can be said to have the optimal intestinal environmental conditions.After 30 hours of digested (fermented) time, abnormal fermentation has already occurred in the body due to the temperature of 36 ℃ or more. Intestinal rot bacteria produce ammonia gas and free radicals. All these roles are called enteric fermentation processes.
소화관 내의 미생물은 크게 유익균 20％와 유해균 30％ 및 기회주의균 50％로 분류된다. 장내 환경이 좋은 사람은 기회주의균이 유익균과 합세하여 유익균이 70％가 되고, 장내 환경이 나쁜 사람은 기회주의균이 유해균이 되어 유해균이 80％가 된다.Microorganisms in the digestive tract are largely classified into 20% beneficial bacteria, 30% harmful bacteria and 50% opportunistic bacteria. For those with a good intestinal environment, opportunistic bacteria are combined with beneficial bacteria, resulting in 70% of beneficial bacteria. For those with poor intestinal environment, opportunistic bacteria are harmful bacteria and 80% are harmful bacteria.
장까지 살아서 갈 수 있는 유산균을 많이 먹으면 장내에 유익균이 많아지게 된다. 유익균이 많아지면 음식물을 인체에 필요한 에너지원으로 잘 환원시켜 더욱 건강한 삶을 영위할 수 있게 된다.If you eat a lot of lactic acid bacteria that can live to the intestines will be more beneficial bacteria in the intestines. As the number of beneficial bacteria increases, food can be reduced to the energy source necessary for the human body to lead a healthier life.
반면, 유해균이 많아지면 활성산소와 독소를 만들어 내어 변비, 여드름, 아토피 등의 문제가 생기고 몸의 면역력이 떨어지며 모든 장기의 기능이 저하되어 만병의 원인이 된다.On the other hand, when harmful bacteria increase, it produces free radicals and toxins, resulting in problems such as constipation, acne, and atopy.
따라서 본 발명은 장내 환경을 개선하고자 하는 것으로, 이를 위해 장내 유산균의 개체가 많아지도록 유산균으로 발효시킨 것을 사용한다. 특히 이후 단계에 서 유당이 없는 순수 곡물 분말과 함께 발효시킴으로써 위산에 강한 유산균으로 증식된다.Therefore, the present invention intends to improve the intestinal environment, and for this purpose, it is used that fermented with lactic acid bacteria to increase the number of intestinal lactic acid bacteria. In particular, the fermentation with lactose-free pure grain powder in the later stages to grow lactic acid bacteria resistant to stomach acid.
본 발명은 특히 동양인의 장내 환경에 유용한 것으로, 유당 불내증으로 인한 유당 유산균 발효는 장내 환경에 큰 변화를 주기 어렵다. 따라서 동양인의 식생활에 최고의 영양곡물과 최대의 선호 식품인 홍삼을 활용하고, 이를 유당 불내증에 사멸하지 않는 유산균을 3종 혼합하여 발효시키게 된다.The present invention is particularly useful for the intestinal environment of Asians. Lactobacillus lactobacillus fermentation due to lactose intolerance is unlikely to significantly change the intestinal environment. Therefore, the best nutritional grains and red ginseng, the most preferred food, are used in the diet of Asians and fermented by mixing three kinds of lactic acid bacteria that do not die in lactose intolerance.
제4단계는 발효죽에 곡물 분말을 혼합하여 발효 숙성시키는 단계이다.The fourth step is a step of fermenting aging by mixing the grain powder to the fermented rice porridge.
발효죽은 상기 단계에서 만들어진 것을 사용한다. 그리고 혼합 곡물 분말은 대두 분말 65~75중량％, 현미 분말 7~15중량％, 보리 분말 2~8중량％, 수수 분말 2~8중량％, 조 분말 2~8중량％, 호두와 아몬드와 잣 등의 견과류 분말 0.5~2중량％, 해초류 분말 1~3중량％, 함초 분말 0.2~1중량％, 소금 1~2중량％가 혼합된 것이다. 사용되는 상기의 종류 및 함량은 적절하게 선택하면 된다. 즉, 상기 종류 모두를 사용함이 바람직하나 어느 한 종류 이상 사용해도 되고, 그 함량 또한 상기 범위에만 한정시킬 필요는 없다.Fermented rice porridge uses the one prepared in the above step. And mixed grain powder is soybean powder 65-75 weight%, brown rice powder 7-15 weight%, barley powder 2-8 weight%, sorghum powder 2-8 weight%, crude powder 2-8 weight%, walnut, almond and pine nuts 0.5-2 weight% of nuts powders, 1-3 weight% of seaweed powders, 0.2-1 weight% of seaweed powders, and 1-2 weight% of salts are mixed. What is necessary is just to select suitably the said kind and content used. That is, it is preferable to use all of the above types, but any one or more types may be used, and the content need not be limited only to the above range.
상기 곡물류 및 기타 재료중에서 선택되어 혼합된 혼합 곡물 분말을 발효죽에 넣어 잘 혼합한 후 용기에 넣어 40~50℃에서 5~10시간 동안 발효 숙성시킨다.The mixed grain powder selected from the grains and other ingredients is mixed into fermented rice and mixed well, and then fermented and fermented at 40-50 ° C. for 5-10 hours.
상기에 사용된 혼합 곡물 분말 중 대두 분말, 현미, 보리, 수수, 조는 찐 것을 건조시킨 후 분말화한 것이다. 그리고 사용된 상기의 곡물, 해초류 및 함초 등의 효능은 널리 알려진 바와 같다. Soybean powder, brown rice, barley, sorghum, coarse steamed one of the mixed grain powder used above is dried and powdered. And the efficacy of the grains, seaweeds and seaweeds used as described above are as well known.
상기의 제4단계까지 마치면, 홍삼분말을 이용한 유산균 곡물 발효식의 죽 형 태가 완성된다. 즉, 본 발명은 이와 같은 죽의 형태로 완제품을 실시할 수도 있는 것으로, 제4단계까지 마친 후 여러가지 포장방법으로 포장하면 죽 제품이 완성된다.After the fourth step, the bamboo form of lactic acid bacteria fermentation formula using red ginseng powder is completed. In other words, the present invention can also be carried out in the form of porridge as described above, the porridge product is completed by packaging in various packaging methods after the fourth step.
그리고, 본 발명은 상기와 같은 죽의 형태뿐만 아니라 분말 또는 그레뉼(granule)의 형태로 실시할 수도 있다. 상기의 그레뉼은 분말의 형태가 일정한 입도의 알갱이로 성형한 것을 말한다. 분말이나 그레뉼의 경우 아래와 같은 제5단계가 더 추가된다.In addition, the present invention may be carried out in the form of powder or granules as well as the form of porridge as described above. The granules refer to those formed into granules having a constant particle size in the form of powder. In the case of powder or granules, the following fifth step is further added.
제5단계는 발효 숙성된 것을 단순 건조시키거나, 건조 후 분말화 또는 그레뉼로 성형하는 단계이다. 분말화하는 경우는 280 매쉬 이상으로 한다. 건조시에는 유산균이 사멸하지 않는 조건에서 행한다. 따라서 50~60℃의 진공 상태에서 20~30시간 동안 건조시키면 된다.The fifth step is to simply dry the fermented mature, or to form a powder or granule after drying. When it powders, it shall be 280 mesh or more. At the time of drying, it is performed on the conditions which lactic acid bacteria do not die. Therefore, what is necessary is just to dry for 20 to 30 hours in a 50-60 degreeC vacuum state.
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| KR101065653B1 (en) * | 2009-01-09 | 2011-09-23 | 전현철 | Red Ginseng tea composition and preparation thereof |
| KR101229393B1 (en) | 2010-12-27 | 2013-02-05 | 대한민국 | fermented rice gruel containing fruits or vegetables and the manufacturing method |
| KR101386879B1 (en) | 2013-08-08 | 2014-04-21 | (주) 로드바이오 | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food |
| KR101454449B1 (en) * | 2012-12-28 | 2014-10-23 | 재단법인 금산국제인삼약초연구소 | The method for manufacturing panax ginseng composite by using black beans fermentation extract for the fatigue recovery, and the panax ginseng composite made by the method |
| KR20150060419A (en) * | 2013-11-26 | 2015-06-03 | 농업회사법인 주식회사 네오팜 | Red ginseng fermented mixed grains, and producing method thereof |
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| KR20240013934A (en) | 2022-07-21 | 2024-01-31 | 용인시 | Freeze-dried cheese manufacturing method |
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| KR101065653B1 (en) * | 2009-01-09 | 2011-09-23 | 전현철 | Red Ginseng tea composition and preparation thereof |
| KR101026395B1 (en) | 2010-11-22 | 2011-04-04 | 김현순 | Method for manufacturing of red ginseng |
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| KR101454449B1 (en) * | 2012-12-28 | 2014-10-23 | 재단법인 금산국제인삼약초연구소 | The method for manufacturing panax ginseng composite by using black beans fermentation extract for the fatigue recovery, and the panax ginseng composite made by the method |
| KR101386879B1 (en) | 2013-08-08 | 2014-04-21 | (주) 로드바이오 | Method for producing a fermentation food using mixed lactic acid bacteria and a fermentation food |
| KR20150060419A (en) * | 2013-11-26 | 2015-06-03 | 농업회사법인 주식회사 네오팜 | Red ginseng fermented mixed grains, and producing method thereof |
| KR101627826B1 (en) * | 2013-11-26 | 2016-06-07 | 농업회사법인 주식회사 네오팜 | Red ginseng-ferment liquid for adding grains, Red ginseng fermented mixed grains, and producing method thereof |
| KR20240012845A (en) | 2022-07-21 | 2024-01-30 | 용인시 | Freeze-dried cheese manufacturing method |
| KR20240013934A (en) | 2022-07-21 | 2024-01-31 | 용인시 | Freeze-dried cheese manufacturing method |
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