KR100965961B1 - 유산균 마황 발효물의 제조방법 - Google Patents
유산균 마황 발효물의 제조방법 Download PDFInfo
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- KR100965961B1 KR100965961B1 KR1020090005186A KR20090005186A KR100965961B1 KR 100965961 B1 KR100965961 B1 KR 100965961B1 KR 1020090005186 A KR1020090005186 A KR 1020090005186A KR 20090005186 A KR20090005186 A KR 20090005186A KR 100965961 B1 KR100965961 B1 KR 100965961B1
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- KR
- South Korea
- Prior art keywords
- ephedra
- lactic acid
- acid bacteria
- fermentation
- nano
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
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Abstract
Description
수분(moisture) | 단백질 | 지방 | 전체 당류(total brix) | 셀룰로스 | 회분(ash) | |
미세분말 | 5.79 | 2.11 | 1.22 | 10.33 | 67.31 | 13.34 |
나노추출물 | 73.51 | 1.15 | 0.96 | 20.21 | - | 4.17 |
항목 | Lactococcus confusus spp. | Lactobacillus casei spp. | Bifidobacterium longum spp. |
종균 source | 종균(접종균수: 1.5 x 109) | 종균(접종균수: 2.0 x 109) | 종균(접종균수: 1.0 x 109) |
Seed pH | 4.2 | 6.8 | 7.15 |
접종량 | 0.5% | 0.5% | 0.5% |
배지
조성(%) |
Glucose (4) Soy-peptone A3 (1.0) Yeast extract (1.0) K2HPO4 (0.1) Sodium acetate (0.1) Diammonium citrate (0.1) MgSO4 (0.01) MnSO4 (0.005) |
Glucose (3) Soy-peptone A3 (1.5) Yeast extract (0.5) K2HPO4 (0.1) Diammonium citrate (0.1) MgSO4 (0.01) MnSO4 (0.005) |
Glucose (2.5) Soy-peptone A3 (1.0) Casein peptne (2.0) Yeast extract (1.5) K2HPO4 (0.1) Sodium acetate (0.1) Diammonium citrate (0.1) L-Cystein (0.05) Glutamic acid (0.05) Ascorbic acid (0.05) Tween-80 (0.05) CaCl2 (0.05) MgSO4 (0.01) MnSO4 (0.005) FeSO4 (0.001) |
나노추출액(v/v) | 0%, 1%, 2%, 3% | 0%, 1%, 2%, 3% | 0%, 1%, 2%, 3% |
배양조건 | 37℃ shaking incubator, 호기조건 |
37℃ incubator, 혐기조건 |
37℃ incubator(paraffin oil), 혐기조건 |
배양시간 | 10hrs | 13hrs | 13hrs |
회수조건 | CF(3000rpm, 10min) | CF(3000rpm, 10min) | CF(3000rpm, 10min) |
첨가물 | 함량 (%) |
발효시간(시간) | |||||
0 | 3 | 6 | 9 | 12 | 15 | ||
대조군(미첨가) | 0.0 | 6.84 | 5.72 | 4.69 | 4.43 | 4.47 | 4.39 |
미세분말 | 1.0 | 6.69 | 5.18 | 4.61 | 4.45 | 4.41 | 4.31 |
2.0 | 6.64 | 5.03 | 4.51 | 4.35 | 4.31 | 4.12 | |
4.0 | 6.49 | 5.05 | 4.49 | 4.40 | 4.35 | 4.27 | |
6.0 | 6.31 | 5.03 | 4.58 | 4.46 | 4.31 | 4.17 | |
나노추출물 | 1.0 | 6.61 | 4.91 | 4.84 | 4.31 | 3.91 | 3.81 |
2.0 | 6.56 | 4.65 | 4.01 | 3.92 | 3.87 | 3.72 | |
4.0 | 6.52 | 4.69 | 4.06 | 3.88 | 3.80 | 3.67 | |
6.0 | 6.43 | 3.96 | 3.72 | 3.51 | 3.41 | 3.39 |
첨가물 | 함량 (%) |
발효시간(시간) | |||||
0 | 3 | 6 | 9 | 12 | 15 | ||
대조군(미첨가) | 0.0 | 0.33 | 0.87 | 1.34 | 1.63 | 1.67 | 1.77 |
미세분말 | 1.0 | 0.39 | 0.89 | 1.35 | 1.47 | 1.79 | 1.89 |
2.0 | 0.47 | 1.07 | 1.44 | 1.77 | 2.03 | 1.96 | |
4.0 | 0.48 | 1.09 | 1.47 | 1.92 | 2.29 | 2.25 | |
6.0 | 0.57 | 1.08 | 1.57 | 2.05 | 2.39 | 2.47 | |
나노추출물 | 0.5 | 0.37 | 0.98 | 1.33 | 1.63 | 1.92 | 2.19 |
1.0 | 0.38 | 1.15 | 1.54 | 1.68 | 1.95 | 2.23 | |
2.0 | 0.39 | 1.05 | 1.58 | 1.77 | 1.99 | 2.27 | |
4.0 | 0.43 | 1.27 | 1.69 | 1.89 | 2.02 | 2.35 |
첨가물 | 함량 (%) |
발효시간(시간) | |||||
0 | 3 | 6 | 9 | 12 | 15 | ||
대조군(미첨가) | 0.0 | 5.37ⅹ106 | 6.37ⅹ107 | 5.77ⅹ108 | 3.11ⅹ109 | 7.72ⅹ107 | 4.82ⅹ107 |
미세분말 | 1.0 | 1.28ⅹ105 | 3.42ⅹ105 | 4.78ⅹ106 | 2.51ⅹ106 | 1.53ⅹ106 | 4.27ⅹ105 |
2.0 | 1.53ⅹ105 | 3.17ⅹ105 | 4.72ⅹ106 | 2.47ⅹ106 | 1.23ⅹ106 | 4.17ⅹ105 | |
4.0 | 1.81ⅹ105 | 4.13ⅹ105 | 5.38ⅹ106 | 4.87ⅹ106 | 2.17ⅹ106 | 7.01ⅹ105 | |
6.0 | 0.90ⅹ105 | 3.02ⅹ105 | 3.20ⅹ106 | 1.78ⅹ106 | 8.78ⅹ105 | 2.80ⅹ105 | |
나노추출물 | 1.0 | 5.18ⅹ106 | 1.81ⅹ107 | 1.03ⅹ108 | 5.32ⅹ108 | 4.26ⅹ107 | 3.04ⅹ106 |
2.0 | 3.28ⅹ106 | 3.00ⅹ107 | 2.33ⅹ108 | 5.62ⅹ108 | 6.02ⅹ107 | 3.12ⅹ106 | |
4.0 | 4.46ⅹ106 | 3.57ⅹ107 | 2.80ⅹ108 | 6.01ⅹ108 | 7.21ⅹ107 | 3.36ⅹ106 | |
6.0 | 3.96ⅹ106 | 2.20ⅹ107 | 1.12ⅹ108 | 2.92ⅹ108 | 5.20ⅹ107 | 2.13ⅹ106 |
첨가물 | 함량 (%) |
유기산(mM) | |||
타르타르산 | 락트산 | 아세트산 | 이소부틸산 | ||
대조군(미첨가) | 0.0 | 3.32 | 12.82 | 0.43 | 21.22 |
미세분말 | 1.0 | 2.41 | 6.78 | 3.11 | 20.68 |
2.0 | 1.76 | 6.82 | 2.36 | 24.71 | |
4.0 | 1.23 | 6.93 | 0.29 | 30.20 | |
6.0 | 3.25 | 7.28 | 0.37 | 25.68 | |
나노추출물 | 1.0 | 2.21 | 12.37 | 0.33 | 25.39 |
2.0 | 2.26 | 13.86 | 0.35 | 25.17 | |
4.0 | 1.89 | 14.53 | 0.29 | 21.65 | |
6.0 | 2.45 | 17.32 | 0.13 | 18.82 | |
상관계수(R2) | 0.999482 | 0.997462 | 0.999267 | 0.996458 | 0.999044 |
첨가물 | 함량 (%) | 점도 (cp) |
대조군(미첨가) | 0.0 | 826 |
미세분말 | 1.0 | 415 |
2.0 | 361 | |
4.0 | 212 | |
6.0 | 118 | |
나노추출물 | 1.0 | 829 |
2.0 | 835 | |
4.0 | 839 | |
6.0 | 821 |
첨가물 | Content (%) | 향(Odor) | 맛(Taste) | 식감(Mouth Feel) | 색(Color) | 전체적인 느낌(Overall Acceptability) |
대조군(미첨가) | 0.0 | 3.22±0.51 | 3.02±0.67 | 3.21±0.75 | 4.11±0.74 | 3.21±0.61 |
미세분말 | 1.0 | 2.31±0.75 | 2.11±0.62 | 2.21±0.73 | 3.23±1.03 | 2.07±0.72 |
2.0 | 2.47±0.61 | 1.73±0.62 | 2.11±0.65 | 2.45±0.67 | 1.93±0.62 | |
4.0 | 1.69±0.74 | 1.39±0.55 | 1.62±0.62 | 2.08±0.56 | 1.63±0.61 | |
6.0 | 1.58±0.77 | 1.28±0.52 | 1.49±0.56 | 1.32±0.50 | 1.31±0.53 | |
나노추출물 | 1.0 | 3.23±0.43 | 3.04±0.59 | 3.17±0.53 | 3.62±0.71 | 2.91±0.64 |
2.0 | 3.22±0.44 | 2.56±0.63 | 2.89±0.63 | 3.34±0.81 | 2.53±0.64 | |
4.0 | 2.97±0.45 | 2.56±0.51 | 2.83±0.57 | 2.81±0.42 | 2.53±0.72 | |
6.0 | 2.81±0.63 | 2.26±0.41 | 2.53±0.63 | 2.31±0.55 | 2.09±0.62 |
Claims (7)
- (a) 분쇄기로 분쇄한 마황분말을 초음파 추출에 의해 나노입자가 함유된 마황 나노 추출물을 제조하는 단계;(b) 상기 마황 나노 추출물을 유산균 배양배지에 혼합하는 단계; 및(c) 상기 유산균 배양배지에 비피도박테리움 롱검(Bifidobacterium longum), 락토바실러스 카세이(Lactobacillus casei) 및 락토코커스 컨퓨서스(Lactococcus confusus)의 혼합균주인 유산균을 접종하고 배양중에 소포제를 사용하여 발효시키는 단계를 포함하는 유산균 마황 발효물의 제조방법.
- 제1항에 있어서, 상기 유산균 배양배지는 포도당, 자당, 유당, 과당(fructose), 말토즈, 전분, 셀룰로즈, 대두유, 해바라기유, 피마자유, 코코넛, 팔미트산, 스테아린산, 리놀레산, 글리세롤, 에탄올 및 아세트산으로 이루어진 군에서 선택된 탄소원; 펩톤, 효모 추출물, 육즙, 맥아추출물, 옥수수 침지액, 대두밀, 요소, 황산암모늄, 염화암모늄, 인산암모늄, 탄산암모늄 및 질산암모늄으로 이루어진 군에서 선택된 질소원; 인산이수소칼륨, 인산수소이칼륨, 인산이수소나트륨 및 인산수소이나트륨으로 이루어진 군에서 선택된 인원을 포함하는 것을 특징으로 하는 방법.
- 제1항에 있어서, 상기 나노입자는 50~100nm인 것을 특징으로 하는 유산균 마황 발효물의 제조방법.
- 제1항에 있어서, 상기 발효는 25 내지 40℃의 온도에서 7 내지 40시간동안 수행되는 것임을 특징으로 하는 방법.
- 제1항에 있어서, 상기 나노 추출물을 유산균 배지 대비 1 내지 2 중량%로 포함되는 것을 특징으로 하는 방법.
- 제1항 내지 제5항 중 어느 한 항의 제조방법에 따라 제조된 마황 유산균 발효물.
- 제6항의 발효물을 포함하는 정장용 식품 조성물.
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KR100670612B1 (ko) * | 2005-09-08 | 2007-01-17 | 강원대학교산학협력단 | 생약재의 추출 수율 증진을 위한 복합 추출 방법 |
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