KR101088259B1 - The method and apparatus for making the lactic acid bacterias starter from the fermented foods - Google Patents

Abstract

The present invention relates to a method and apparatus for collecting and culturing edible lactic acid bacteria from fermented foods to produce the lactic acid bacteria fermentation agent, and more particularly, a liquid mixed well with the extract of fermented foods and milk in a heterogeneous SM magnetic field. The present invention relates to a method and apparatus for extracting and cultivating edible lactic acid bacteria total fermentation broth from fermented food in a manner that self sterilization and natural fermentation are performed in a magnetic field as it is for a predetermined time.

To this end, the present invention, in the lactic acid bacteria total fermentation agent to culture and ferment the mixture of the fermented food extract and milk, the step of mixing the extract of the fermented food and milk, after the step in a homogeneous SM magnetic field Initially sterilize initial individuals of microorganisms other than lactic acid bacteria present in the mixture, supplying oxygen and activating the mixture to produce hydrogen peroxide. After the step, the sterilized mixed solution is left in the heterogeneous SM magnetic field and left at room temperature. To self sterilization and natural fermentation, after the step of remixing the natural fermented product and milk and repeating the initial sterilization step and the natural fermentation step several times in order to make a high purity lactic acid bacteria total fermentation broth It is characterized by what is done.

 Fermented food, extract, lactic acid bacteria, fermentation agent, hydrogen peroxide, heterogeneous SM magnetic field, natural fermentation, initial sterilization

Description

The method and apparatus for making the lactic acid bacterias starter from the fermented foods}

The present invention relates to a method and apparatus for extracting and cultivating an edible lactic acid bacteria from fermented food to make the lactic acid bacteria fermentation agent,

More specifically, first, the ability of an inhomogeneous static magnetic force field (hereinafter referred to as an inhomogeneous SM magnetic field) to distinguish the individual motions of charges (electric particles) is the force field (the affecting pathogenic microorganisms or decaying bacteria present in the force field, altering their internal chromosomes, inhibiting, stopping, or even killing their proliferation ^{(1) ( 22) (25) (26) (28) (31)} ,

Second, when oxygen supplied water moves in the Static Magnetic Force Field while breaking the Magnetic Force Line, fractional percent (tens of mmol) of hydrogen peroxide and ozone are reacted with water and oxygen. ^{(23) and (31)} ,

Third, the supply of hydrogen peroxide to the milk promotes the production of cyanide (SCN-) intermediate oxides, which are potent bactericidal enzymes called lactoperoxidase (Lactoperoxidase ⁾ .

Fourth, unlike decaying bacteria and pathogenic microorganisms, lactic acid bacteria generally produce their own hydrogen peroxide and antimicrobial metabolites and release them outside the cell to use for sterilization to suppress the activity of other bacteria around them. ^{(27) (28) (30)} , and the properties of lactic acid bacteria that have strong resistance to heterogeneous SM magnetic field or hydrogen peroxide with excellent ability to repair enzymes.

Fifth, by utilizing the properties of lactic acid bacteria ^{(24) and (29),} lactic acid bacteria contained in natural fermented foods are composed of low temperature, medium temperature and high temperature lactic acid bacteria.

In the heterogeneous SM magnetic field, the fermented food extract and milk are mixed well for initial sterilization of other microorganisms other than lactic acid bacteria, and the sterilized mixed solution is left in the magnetic field as it is. The present invention relates to a method and apparatus for extracting and culturing edible lactic acid bacteria total fermentation broth from fermented food to make the lactic acid bacteria total fermentation agent.

In general, the conventional lactic acid bacteria fermentation broth is made by fermenting the milk of cattle such as cattle, sheep, goats, horses and camels with lactic acid bacteria, and the milk that has been solidified by lactic acid bacteria is called yogurt.

The method of making this is inoculated with lactic acid bacteria (Lactobacillus vulgaris, Streptococcus thermophyllus, axidos, etc.) called starter (fermenter), and mixed well, followed by constant temperature (about 37 ℃ -44 ℃). The fermentation is continued for about 4-12 hours in the culture condition that is maintained.

Therefore, in the production of yogurt, a lactobacillus fermentation broth, at the factory or at home, a method of securing a lactobacillus strain called a first starter (fermenting agent), a method of sterilizing a milk and a milk fermentation vessel, and a method of maintaining a constant temperature of the fermentation vessel are provided. It is a key manufacturing technology, and additionally, fermentation time control method and post-fermentation refrigeration method are additional technologies for maintaining high quality of yogurt.

Conventional methods for sterilizing milk or milk fermentation vessels include instant sterilization using dry heat of 160 ° C. or high temperature heat of 120 ° C., heat sterilization using boiling water or Pasteur pasteurization, and light sterilization using ultraviolet light or gamma rays. , US Pat. No. 4524079, AC Magnetic Field Pulse Sterilization ⁽¹⁹⁾ , published by Hofmann, GA, USA, 1985.

In addition, the general method for maintaining the temperature of the fermentation vessel is to maintain a constant temperature (about 37 ℃-44 ℃) by using an electric heater, water or other heat medium according to the thermal insulation conditions of the fermentation vessel properly insulated It is to use a constant temperature device or a method such as adjusting the heat supply for a certain time as possible. For example, US Pat. No. 4248898 as published by Taylor, F, and others of Canada in 1981 ⁽²⁴⁾ .

The general method for obtaining fermentatives of special lactobacillus strains for any health or edible purpose is basically to cultivate, select and collect specific lactobacillus using a petri dish called a petri dish and agar, in which case considerable expertise, research experience, It also requires advanced culture skills and clinical experience.

Among the many unique traditional fermented foods already in use in various regions, countries, peoples, societies, and homes around the world, many have long been recognized for their effectiveness as longevity foods. Among such traditional fermented foods, there are various kinds of edible lactic acid bacteria, edible yeasts and edible molds used in the fermentation. Naturally, the longevity effect of traditional natural fermented foods is the result of cooperation between lactic acid strains and yeast and molds participating in the fermentation.

Therefore, in order to expect the longevity effect of almost the same kind as the traditional fermented foods-it would be desirable to collect, select, and cultivate at least all of the various lactic acid bacteria that make up the total lactic acid bacteria in the food.

However, even a single traditional fermented food will contain many types of lactic acid bacteria, all of which are cultivated, screened and collected using the above-mentioned Patricia and agar, which requires careful labor and time. This is a huge expense and is very disadvantageous in terms of economics.

In addition, it is difficult to cultivate, select, and harvest various lactic acid bacteria from various kinds of traditional natural fermented foods at a time and in a short time at a low cost. Therefore, a problem arises that the conventional Patricia microbial culture selection technology is virtually impossible.

In general, lactic acid bacteria contained in traditional natural fermented foods are composed of low temperature, medium temperature and high temperature lactic acid bacteria, and at high temperature (about 37 ℃ -44 ℃) of the thermostatic method, it is mainly high temperature. Only lactic acid bacteria will be cultured and fermented.

In addition, when sterilizing and disinfecting the fermentation extract by the above sterilization method, only the non-lactic acid bacteria can be selected and sterilized by the microorganisms contained therein, and both the lactic acid bacteria and the non-lactic acid bacteria are sterilized. The problem arises that the mixture is not culture fermented at all.

Literature Information of the Prior Art

Ewart, A .: Protoplasmic Streaming in Plants, Oxford, 1903.

Ewart, W, of Oxford University, England, found in 1903 that the protoplasts of plant cells accelerate or decelerate according to the direction of a given magnetic field.

Cheveneau, C. and Bohn, G .: De l'action du champ magnetique sur les infusoires., C. R. Acad. Sc., 136, 1579-1580., 1903.

Cheveneau and Bohn of France found that protozoa, which had been placed for 3-5 days in the magnetic field of 5000-8000 gauss in 1903, was banned from growth.

W. Gerlach, and O. Stern: Der experimentelle Nachweis des magnetischen Moments. des Silberatoms' ,. ZS.f Phys. 8, 110., 1922.

Germany's Stern, O, Gerlach, and W, in 1921, have a special distribution of non-uniform SM magnetic fields capable of picking up spins of electrons, so that the spins of the electrons in that magnetic field are only two opposite directions. We discovered that we space quantize with.

[4] Ssawostin, P.W. : Magneto-physiologische Untersuchungen. I. Die Rotationsbewegung des Plasmas in einem konstanten magnetischen Kraftfelde. Planta, 11. 683-726., 1930.

In Germany, Ssawostin, PW, not only reiterated that the discovery of Ewart, W in 1930 was true, but also experimented with the growth effects of the first leaves of wheat seedlings in the magnetic field, the first of which the effect of the magnetic field on plant growth. Published a paper.

[5] Jennison, M. W .: The growth of bacteria, yeasts, and molds in a strong magnetic field. J. Bacterial., 33, 15., 1937.

Jennison, M. W., of the United States, discovered in 1937 that a 3,000 gauss homogeneous SM magnetic field had no effect on yeast, bacteria, or fungal cells.

[6] Kimbal, G. C .: The growth of yeast in a magnetic field. J. Bacterial., 35, 109-122., 1938.

Kimbal and GC of Conell University in the United States prohibit the growth of wine yeast in the genus in 1938 with only a few Gaussian non-uniform SM magnetic fields, but in the case of homogeneous SM magnetic fields in the 11,000-gauss century It was found that the proliferation of was not disturbed.

Gerencser, V. F., Barnothy, J. M .: Inhibition of bacterial growth by magnetic fields. Nature, 196: 539-541., 1962.

Gerencser, VF et al. Of the United States found that in 1962, when Staphylococcus aureus was left in a 15,000 Gaussian, non-homogeneous SM magnetic field, its growth rate increased between 3-6 hours after it was left, but then 6-7 It was found to decrease between hours and to have the same cell number as the strains that were not left at all in the magnetic field after 7 hours.

8 Pothakamury, U. R., Barbosa-Canovas, G.V. and Swanson, B.G. : Magnetic field inactivation of microorganisms and generation of biological changes. Food Technol. 47: 85-93., 1993.

Pothakamury, U. R., et al. Of the United States summarized some of the important findings of magnetic field neutralization of microorganisms published in the paper until 1993.

9 Tsuchiya, K., Nakamura, K., Ano, T. and Shoda, M .: Effect of homogeneous a n d inhomogeneous high magnetic fields on the growth of Escherichia coli. J. Ferment Bioeng. 81 (4): 343-346., 1996.

Tsuchiya, K., et al., Japan, conducted an experiment for escherichia coli survival in a 70,000 Gaussian homogeneous SM magnetic field in 1996, a heterogeneous DC magnetic field of 52,000-61,000 Gauss century, and a heterogeneous SM magnetic field of 32,000-67,000 Gauss century. As a result, it was found that more cells survived in the homogeneous SM magnetic field than in the heterogeneous SM magnetic field.

[10] Sanmartin, M.F., Harte, F, M., Barbosa-Canovas, G.V. and Swanson, B.G. : Magnetic field as a potential non-thermal technology for the inactivation of microorganisms. Washington State University, Biological System Engineering, Pullman, WA., USA., 1999.

Sanmartin, .MF, et al of Washington State University in the United States summarized the techniques published until 1999 and published a book entitled 'Magnetic Fields as The Potential Non-thermal Technology'. It was.

[11] U.S. Food and Drug Administration: Kinetics of Micribial Inactivation For Alternative Food Processing Technologies Oscillating Magnetic Fields. Center for Food Safety and Applied Nutrition. U.S.A., 2000. 6.

The U.S. FDA, through its technical report entitled 'Alternative Magnetic Fields (AC Magnetic Fields) in 2000, is a kinematics that neutralizes microorganisms' in 2000, correctly understood the factors that cause the growth of microorganisms by magnetic fields. He points out that little is known about the effects of the magnetic field on the growth stage of the microorganisms involved in the response of the magnetic field, and there are controversies among the experimental results.

12 Iwasaka, M., Miyakoshi, J. and Ueno S .: Magnetophoresis of diamagnetic cells and microorganisms in a culture medium. Magnetics, IEEE Transactions on, Vol. 37.I.4. Part 1. 2644-2646. 2001.

In Japan, Iwasaka, M., et al. (2001) reported that the migration of cells in a heterogeneous SM magnetic field with a maximum magnetic gradient of 940,000 Gauss / m between 90,000-140,000 Gauss in 2001 is caused by the difference in diamagnetic forces between water and diamagnetic cells, and trypsin Enzyme cells rapidly digested by the enzymes gathered toward the weak magnetic field, and muscle cells digested late gathered toward the strong magnetic field, and yeast or platelets moved toward the weak magnetic field.

[13] James Valles Jr. Manipulation of Cell Division using Static Magnetic Fields. S6. Magnetism in Soft Matter. American Physical Society. U.S.A., 2001.

Valles J. Jr. of Brown University in the United States found that in 2001, more than 100,000 gauss of SM magnetic fields tended to align cell division in frog embryos.

[14] Ching-Jen Chen: Effects of Magnetic Field on Biological Cells and Applications. S6. Magnetism in Soft Matter. American Physical Society. U.S.A., 2001.

Chen, CJ of the US Biomagnetic Engineering Labolatory, in 2001, stimulated yeast cells and plant cells with 10,000 Gaussian magnetic field, and stimulated animal cells and cancer cells with 120,000 Gaussian strength. There is a stimulatory mechanism, and the main mechanisms are the changes in binding between cells, protein pathway alignment, and mutations introduced into DNA.

15 Wannapong Triampo, Galayanee Doungchawee, Darapond Triampo, Jirasak Wong-Ekkabut, and I-Ming Tang: Effects of Static Magnetic Field on the Growth of Leptospire, Leptospira interrogans serovar canicola: Immunoreactivity and Cell Division. Vol. 98, No. 3 p.182-186. Journal of Bioscience and Bioengineering., 2004.

Triampo, W. et al, of Mahidol University, Thailand, reported that the 1400 ± 50 Gaussian SM magnetic field in 2004 lowered the density of leptospira cells, weakened their adhesion and lengthened the shape of some of them. It was found to cause mutations.

[16] Albert Roy Davis and Walter C Rawls Jr. : Magnetism and its Effects on the Living System. (1st print., 1974) (13th print., 2000). Acres U.S.A., Inc., 1974.

Davis, A. R., USA, published his book `` Magnetism and its Effects on the Living System. '' Magnets do not have only one effect on the biological system, but have two different effects at their two poles, namely two completely different biological effects near each of the N and S poles. In the vicinity, they found that they found that they gathered, inhibited the growth of microorganisms, healed wounds, and scattered materials near the S pole, encouraged the growth of microorganisms, and worsened wounds.

[17] Albert Roy Davis: apparatus and method for exposing seeds to a magnetic field. U. S. Pat. No. 4020590.U.S.A., 1977.

Davis, A. R., U. S. Pat., Published March 3, 1977. No. 4020590 presented a method and apparatus for exposing seed seeds to a unipolar magnetic field near the N pole or near the S pole. This is to stimulate the plant seeds with a monopolar magnetic field to improve its yield. The seed exposed to the magnetic field greatly improves the germination rate and the growth of the plant. The seeds exposed to the magnetic field near the N pole grow and grow as a whole. Less pests, stronger stalks increase overall yield, seeds exposed to magnetic fields near the poles grow taller, thinr stalks increase yields for each individual, and specific proteins and A significant increase in the amount of sucrose was found.

18] George, Riach. Jr. : Magnetic method for extending the shelf life of food products. U. S. Pat. No.5705215. U.S.A., 1998.

George, R. Jr., of the United States, published U.S. Pat. No. 5705215 presented a method and device for using magnetic strips, mats and pads to extend the shelf life of fresh food. It is possible to extend the shelf life of refrigerated foods by simply placing the magnetic field on the N pole toward the fresh food by using magnet strips, mats, and pads with N and S poles on each side. will be.

19 Hofmann, Gunter A .: Deactivation of microorganism by an oscillating m a g n e t i c field. U. S. Pat. No.4524079. U.S.A., 1985.

In the United States, Hofmann, G.A., published U. S. Pat. No. 4524079 discloses a method for neutralizing microorganisms using alternating AC magnetic fields. This is a one-time alternating AC magnetic field pulse of 20,000 gauss-1,000,000 gauss intensity, with foods or containers with relatively large electrical resistance placed in a magnetic coil, reducing the number of microorganisms in the food to nearly one-hundredth. The pulse number was repeated so it could be made sterile.

20 Mae-Wan Ho, Adrian French, Julian Haffegee and Peter T Saunders. : Can weak magnetic fields (or potential) affect pattern formation ?. In Bioelectrodynamics and Biocommunication. World Scientific, Singapore. 1994.

When Britain, Ho, MW et al, in 1994 exposed Drosophila embryos to an SM magnetic field at about 10 times the global magnetic field strength (about 5 gauss centuries) at a particular stage in their development, they were mutated by mutations. Found to grow.

[21] Isadore Rosenfeld: The Alternative Medicine. Kim Young-sa. South Korea.

Holcom, R., of the University of Vanderbilt, USA, observed the electron field microscopically, causing the magnetic field to change the direction of intracellular chromosomes, resulting in chromosomal displacement (relocation).

[22] Randolph L. Rill and David H. Van. Winkle: Magnetic Field Alignment of the Cholesteric and High Density Mesophases in Liquid Crystalline DNA.

http://micro.magnet.fsu.edu/dna/magnetic.html. Florida State University, U.S.A., 2004.

Rill, R. L, et al., Of the Florida State University, said that the shape of the DNA changes with the concentration of the DNA within the SM magnetic field, the pitch of the DNA helix changes, and the individual magnetic helices of the cholesteric anisotropic DNA are given. Electron microscopy was observed to be perpendicular to the direction of the field.

23. Jones Been: Effects observed with magnetization of water.

USA Been. J. is the fraction% (several mmol) due to the reaction of water (H2O) and oxygen (O2) when oxygen-fed water moves in a magnetic field in the 'Effects observed with magnetization of water' Reported the generation of hydrogen peroxide (H2O2) and ozone (O3).

24 Taylor, Frank (canada): Method of making yogurt. U. S. Pat. No.4248898. U.S.A., 1981.

Taylor, F. of Canada was published on February 3, 1981 by U. S. Pat. In No.4248898, a mixture of boiling liquid and cold milk is mixed in an appropriate proportion to form a mixture of about 112 ° F-118 ° F (about 44.4 ° C -47.7 ° C), and then yogurt fermenter is added to it, and then it is insulated in a container The method of making yoghurt was introduced by fermentation. It is characterized by a first level indicator for cold milk and a second level indicator for the mixture that is paired with it, so that only liquid that has been continually broken after filling the container with the cold milk up to the first level indicator. Further filling up to the second level marker, paired with, results in an appropriate ratio that naturally yields a mixture of about 112 ° F-118 ° F.

[25] Bogatin; Jacob G. (Richboro, PA); Podoyma; Vladimir (Leningrad State, RU): Magnetohydrodynamic Device. U. S. Pat. No.5866010. U.S.A., 1999.

Russian Podoyma, vladimir. et al., in US Pat. No.5866010, published February 2, 1999, treated magnetically to produce water that stimulates plant growth effectively, causing the magnetic force to change harmonic in the axial direction as the water flows through the flowing pipe. Three groups of magnets were placed at regular intervals in and out of the body pipe in the axial direction to generate a field.

[26] Rawls, Jr. Walter C. and Provel, Gregory J .: Magnetically modified microbial metabolism. U. S. Pat. No. 5709223. U.S.A., 1998.

Rawls, Jr. of America Walter C. et al, U. S. Pat. No.5709223 presented a method and device for controlling the metabolic activity of bacteria by attaching a magnet to a bioreactor as a biological treatment method to restore the contaminated soil or wastewater. The S pole claimed that it could accelerate the growth of bacteria.

[27] Jung Dong-ho (Chung-Ang University, Korea): Lactic Acid Bacteria Science. Book Publishing Company, Shin-il, South Korea., 2004.

Chung, DH, of Chung-Ang University in Korea, published in 2004 in the book Science of Lactic Acid Bacteria, the first factor in the system that inhibits the growth of other microorganisms by lactic acid bacteria is lactic acid (acetic acid) and acetic acid (acetic acid). acid), propionic acid (and the propion acid) in which a strong antibacterial activity, and factor of the second is arsenide (SCN between lactoperoxidase is present in milk by using it as a hydrogen peroxide (H2O2) that lactic acid is created ^- promote the oxidation of) The resulting SCN intermediates have a strong bactericidal action, and the third factor is reutericin, an antibacterial substance produced by lactic acid bacteria, and the fourth factor is various forms of Bacteriocin, a proteinaceous antibacterial substance produced by lactic acid bacteria.

28 Moore, R. L .: Biological effects of magnetic fields. Studies With microorganisms. Can. J. Microbiol., 25: 1145-1151., 1979.

In Moore, RL, Canada, the Escherichia coli was stimulated to proliferate in the SM magnetic field of 3000 Gauss in 1979, and the cell was incapacitated at a frequency of 0.05 Hz AC magnetic field at 1500 Gauss, and 6000 Hz at 120,000 Gauss. It was reported that the number of Streptococcus thermophilus cells in milk decreased from 25,000 cells / ml to 970 in one pulse of AC magnetic field. In addition, Pseudomonas aeruginosa and Candida albicans were stimulated to proliferate at 300 Gauss frequency 0.1-0.3Hz AC magnetic field, while Bacillus subtilis was found to be prohibitive to proliferate at 300 Gauss DC magnetic field.

29 Dong-Ho Jung (Chung-Ang University, Korea): Lactic acid bacteria science. Book Publishing Co., Ltd., South Korea. 2004.

Chung, DH of Chung-Ang University in Korea published lactic acid bacteria fermented milk according to the strain used in the book 'Science of Lactic Acid Bacteria' published in 2004. It is divided into lactic acid bacteria fermented milk using combined fermented milk and fifth Probiotics.

30 M. Millette, F.M. Luquet, M. Lacroix. : In vitro growth control of selected pathogens by Lactobacillus acidophilus- and Lactobacillus casei-fermented milk. Letters in Applied Microbiology, Vol. 44, I.3 Page 314-319., 2007.

Millette, M. et al., Canada, reported the pathogenic bacteria of foodborne origin under the fermentation mixture of Lactobacillus acidophilus and Lactobacillus casei at 37 ° C in 2007-Escherichia coli O157: H7, Salmonella serotype Typhimurium, Food poisoning Staphylococcus aureus, Listeria innocua, Enterococcus faecium and Enterococcus faecalis were tested for 48 hours. Under these conditions, the generation period of Gram-positive bacteria increased, 280% increased for Staphylococcus aureus, and growth was not inhibited up to 8 hours for fermentation of Gram-negative bacteria, but the supernatant of fermentation broth showed antimicrobial effect. De Listeria innocua and Staph. About 85% of aureus is prohibited. Neutralization of the supernatant to remove the effects of organic acids is prohibited by about 65%, and after neutralization treatment to remove the effects of bacteriocin by treatment with gamma rays of 45 kGy intensity Enterococcus faecalis, E. coli O157: H7 and Staph. Aureus growth was reported to be inhibited by 39 · 1, 32 and 31 · 2%, respectively.

31 INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY and World Health Orgnization Geneva: Effects on electronic spin states

ENVIRONMENTAL HEALTH CRITERIA 69, MAGNETIC FIELDS. documents. WHO, Geneva

http://www.inchem.org/documents/ehc/ehc/ehc69.htm＃SubSectionNumber:4.1.2. 1987.

Many organic reaction processes involving electron transfer are very sensitive to the magnetic field, and the effect of the magnetic field is very sensitive to radical fields in the document EHC69 magnetic fields, published in 1987 by WHO with the support of WHO. This affects the singlet-tripullet transition rate of, and in this way affects the relative proportions of recombination and escape material, in some cases up to 30%. The magnitude of the reaction depends on the difference in the magnetic properties of the two radical intermediate stage materials, which is particularly enhanced in reactions involving transition metals such as iron. This effect also increases the lifetime of the radical pair, which is longer when the reacting molecules are bound to micelle cages or enzymes. Enzymes involved in this process include iron and use oxygen as one of its substrates.

First, in order to solve the above problems, the present invention utilizes the unique properties of the magnetic field among the two forces, gravity and magnetic field, which are the basic ground force for all the biobalance phenomena unique to the lactic acid bacteria and the unique microbial suppression system. Influences the magnetic ecological environment of the microbial society in the mixture of extracts of fermented foods and milk, so that the non-lactic acid bacteria present in it can be sterilized or inhibited and only the lactic acid bacteria can grow. As a way to make, to provide a way to make lactic acid bacteria fermentation agent easily and inexpensively in a short time is the purpose.

Secondly, the present invention provides a method for making lactic acid bacteria fermentation agent that can be easily learned by beginners who have no experience and knowledge as well as experts with specialized knowledge and experience in cultivating lactic acid bacteria. The purpose is to provide.

Thirdly, an object of the present invention is to provide a device for making a lactic acid bacteria fermentation broth as well as a method for making a lactic acid bacteria fermentation agent as well as its fermentation agent.

Fourthly, the present invention has an object to provide a device that can easily make a lactic acid bacteria fermentation agent or lactic acid bacteria fermentation broth without being greatly affected by time and place.

In order to achieve the above object, the present invention is directed to the property of lactic acid bacteria ⁽²⁷⁾ that lactic acid bacteria produce hydrogen peroxide (H2O2) and to use it for strong sterilization ^, and to water (H2O) that breaks its magnetic field lines in the magnetic field. When oxygen (O2) is supplied, oxygen and H2O2 and ozone (O3) can be generated by the reaction of water and oxygen. ⁽²³⁾ Using the properties of the magnetic field, oxygen is mixed in the mixed liquid in the heterogeneous SM magnetic field. Generating hydrogen peroxide (H 2 O 2) by a method of stirring and rotating the mixed solution well to perform a rotary motion, thereby greatly reducing and sterilizing the initial number of microorganisms other than the lactic acid bacteria present in the mixed solution;

The second lactic acid bacteria have a system that secrete unique metabolites that inhibit the growth of other microorganisms, and also the nature and the space ⁽²⁷⁾ lactic acid bacteria that strongly resist the chromosomal mutations by the excellent hydrogen peroxide or chapter strong magnetic DNA recovery capabilities which ^{(6) (14) (15) (20) ()} A heterogeneous SM magnetic field with a special distribution can affect the growth and metabolism of the organisms in it, causing mutations by inhibiting growth or by easily inducing chromosomal variations. ^{21) (22)} Using the properties of the magnetic field, the mixture is cultured in an inhomogeneous SM magnetic field, and throughout the fermentation period, only lactic acid bacteria are grown, and microorganisms other than lactic acid bacteria present in the mixture continue to grow. Is not only inhibited and sterilized but also induced to suicide by mutation,

Third, in order to mimic the various growth temperature adaptability of lactic acid bacteria themselves, which are a group of lactic acid bacteria in natural fermentation state, and the growth density of each type of lactic acid bacteria, the temperature should be 18 ℃ to 30 ℃ (hereinafter 'room temperature') It is characterized by consisting of performing the process of natural fermentation intact in.

As described above, the present invention utilizes the properties of lactic acid bacteria having a unique microbial suppression system and a non-homogeneous SM magnetic field having a special distribution in space and the properties of milk, so that a simple method of supplying and stirring oxygen at the beginning of fermentation By generating hydrogen peroxide alone, only microorganisms other than lactic acid bacteria are selected for initial sterilization, and by inducing only the natural fermentation at room temperature to induce other bacteria other than lactic acid bacteria in fermentation to make lactic acid bacteria total fermentation agent. It is also easy to make the lactobacillus fermentation broth as it uses the same method as the method.

Therefore, if the method and apparatus of the present invention are used, it is very easy for anyone, regardless of experts or non-lactic acid bacteria, to collect and secure the fermentation agent (starter) of high purity edible lactic acid bacteria from traditional healthy longevity fermented food quickly and easily at low cost. .

In addition, the present invention collects various types of lactic acid bacteria from a number of traditional healthy longevity fermented foods that are recognized for its effectiveness, and facilitates the production of a large number of different types of yogurt using the same. It is easy to make traditional healthy longevity foods involved.

In addition, the method and apparatus of the present invention is easy for anyone to easily and cheaply use the fermentation broth of the lactic acid bacteria using the lactic acid bacteria fermentation agent collected by the above method, the yogurt produced at this time If you use it in your diet, you can enjoy the longevity of various kinds of lactic acid bacteria yogurt at a very low cost.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

2 is a structural diagram of an inhomogeneous SM magnetic field generator used to make lactic acid bacteria fermentation agent, (A) is an example of a generator of a virtual tripolar SM magnetic force field, ) Is an example of the generator of the virtual 5-pole SM magnetic field.

(A) 3 is a schematic diagram of the spatial distribution of the heterogeneous SM tripolar magnetic field in the space above the upper part of 2, and the upper part of 2 corresponds to the lower part from the left due to the heterogeneous SM magnetic field generator at the lower part of 2. The three poles of SNS, or NSN, appear in the right direction, and the magnetic field in the upper and upper space of 2 has a harmonically distributed magnetic field distribution of approximately symmetry.

B) 6 is a schematic diagram of the spatial distribution of the heterogeneous SM 5-pole magnetic field in the space above the upper part of 4, and due to the heterogeneous SM magnetic field generating device at the lower part of 4, the upper part of 4 corresponds to the lower part from the left to the right It shows five poles of NSNSN, or SNSNS in the direction, and the magnetic field in the upper and upper space of 4 has a periodic and harmonized magnetic field distribution with a mirror symmetry of approximately 6.

FIG. 3 shows an initial sterilization of a mixture of a portion of fermented food obtained from fermented food (hereinafter referred to as an extract of fermented food) and sterilized milk (hereinafter referred to as milk). A culture vessel 7 is placed on top of the 5-pole heterogeneous SM magnetic field generator, and a mixture of fermented food extract and milk 8 is placed in the vessel 7, and oxygen is introduced into the mixture 8 through an air pump 10. This is an example of a process diagram for generating hydrogen peroxide (H 2 O 2) by rotating.

[Fig. 4] after the lactic acid bacteria growth and proliferation only in the mixture of fermented food extract and milk 8 and the microorganisms other than lactic acid bacteria to suspend after the process of [Fig. As shown in the figure, the culture vessel 7 is placed on top of the heterogeneous 5-pole SM magnetic field generator of FIG. 2 and left at room temperature without a constant temperature device.

1 is an overall process flow chart summarizing the method and procedure for making lactic acid bacteria fermentation agent .

The first step of FIG. 1 ; The fermentation preparation procedure is to prepare what is needed to make the Lactobacillus total fermentation agent, which prepares extracts of fermented food, sterile milk, sterile culture vessels, heterogeneous SM magnetic field generators, agitators, and oxygen pumps.

The second step of FIG. 1 ; Fermentation extract and milk mixing I procedure is a step of mixing the extract of the fermented food and the sterilized milk of the pre-selected fermented food and mix the extract and milk in the ratio of 3:10 to 1:10.

The third step of FIG. 1 ; The initial sterilization procedure of the mixing I using the magnetic field is an initial sterilization of the mixture made after the second step according to the process as shown in [Fig. 3] in the sterilized culture vessel prepared in the first step. It is placed on top of the heterogeneous SM magnetic field generator as shown in [Fig. 2], and oxygen is supplied for 1 minute while stirring 30 to 150 times with a stirrer.

The third step of FIG. 1 ; The room temperature natural fermentation I procedure of mixing I using magnetic field is a step of naturally fermenting the mixture made after the third step procedure at room temperature according to the process as shown in [4]. The vessel is placed on top of an inhomogeneous SM magnetic field generator as shown in FIG. 2 prepared in the first step procedure, and left to stand at room temperature for 10 to 24 hours for natural fermentation.

The fifth step of FIG. 1 ; The fermentation I and milk mixing II procedure is to produce a high-purity lactobacillus fermentation agent by repeating the initial sterilization process as shown in FIG. 3 and the natural fermentation process as shown in FIG. In order to mix in the same manner as in the second step, a clean family is selected from the fermentation I made after the fourth step, and the selected and milk are mixed in a ratio of 3: 10 to 1: 10.

The sixth step of FIG. 1 ; The initial sterilization procedure of the mixing II using the magnetic field is a step of initial sterilization of the mixture made in the fifth step procedure in the same manner as in the third step procedure. Supply oxygen for 1 minute and stir 30 ~ 150 times with stirrer.

The seventh step of FIG. 1 ; The room temperature natural fermentation II procedure of the mixture II using the magnetic field is a step of natural fermentation of the mixture made in the sixth step in the same manner as in the fourth step. In the same manner, it is placed on top of the non-homogeneous SM magnetic field generating device as shown in FIG. 2, and left at room temperature for 10 hours to 24 hours to naturally ferment.

The eighth step of FIG. 1 ; The fermentation II and milk mixing III procedure is a better high-purity lactobacillus fermentation agent by repeating the lactic acid bacteria fermentation agent made in the step 7 above, super-sterilization process as shown in [3] and natural fermentation process as shown in [4]. In order to make a step of mixing in the same manner as the second step procedure, the clean side is selected from the fermentation II made after the seventh step procedure, and the selected and milk is mixed in a ratio of 3:10 to 1:10.

The ninth step of FIG. 1 ; The initial sterilization procedure of the mixing III using the magnetic field is a step of initial sterilization of the mixture made in the eighth step in the same manner as in the third step. 1 minute while supplying oxygen to stir 30 to 150 times.

The tenth step of FIG. 1 ; The room temperature natural fermentation III procedure of the mixing III using the magnetic field is a step of natural fermentation of the mixture made in the ninth step above in the same manner as the fourth step. In the same manner as [Fig. 2] is placed on top of the non-homogeneous SM magnetic field generating device, and left to stand at room temperature for 10 hours to 24 hours to ferment naturally.

According to the method and procedure for making the lactic acid bacteria total fermentation agent of FIG. 1 above, the lactic acid bacteria fermentation product produced by three repeated fermentation processes becomes an excellent lactic acid bacteria total fermentation agent. If a higher purity Lactobacillus fermentation agent is to be collected, the above repeating process may be repeated several times.

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Example 2

As an example for evaluating the effectiveness of the non-homogeneous SM magnetic field generator and its associated process of FIG. 1, the (b) non-homogeneous 5-pole SM magnetic field generator of FIG. According to the method and procedure of making a detailed lactic acid bacteria fermentation agent of [Fig. 1] of kimchi lactic acid bacteria total fermentation agent is made by natural fermentation of the mixture of kimchi extract and milk.

Example 3

As an example for evaluating the effectiveness of the non-homogeneous SM magnetic field generator and its associated process of FIG. 1, the (b) non-homogeneous 5-pole SM magnetic field generator of FIG. The fermentation broth mixed with miso and milk according to the method and procedure of making a detailed lactic acid bacteria fermentation agent of [Fig. 1] of the miso lactic acid bacteria total fermentation agent is made.

Example 4

Kimchi lactic acid bacteria total fermentation agent of Example 2 according to the method and procedure for making the detailed lactic acid bacteria fermentation agent of the above [Figure 1] by using the (b) heterogeneous 5-pole SM magnetic field generating device of FIG. Natural fermentation of a mixture of milk and milk produces kimchi lactic acid bacteria fermentation broth (kimchi yogurt) .

Example 5

(2) Doenjang lactic acid bacteria fermentation agent of Example 3 according to the method and procedure for making the detailed lactic acid bacteria fermentation agent of [Fig. 1] using the heterogeneous 5-pole SM magnetic field generating device of FIG. Natural fermentation of a mixture of milk and milk produces a fermented soybean paste (miso yogurt) .

1 is a complete process flow diagram summarizing a method and procedure for making a lactic acid bacteria total fermentation agent .

2 is a structural diagram of a heterogeneous DC magnetic field generator used in the present invention.

3 is an initial sterilization process diagram of the mixture according to the present invention.

4 is a room temperature natural fermentation process of the mixture according to the present invention.

Description of the Related Art

1, 4: spacing plate 2: heterogeneous three-pole DC magnetic field generator

3, 6: non-uniform DC magnetic field distribution 5: non-uniform 5-pole DC magnetic field generator

7: Fermentation vessel 8: Mixed solution of fermented food extract and milk

9: stirrer 10: oxygen pump

11: fermentation vessel lid

Claims (5)

In the lactic acid bacteria total fermentation agent obtained by culture fermentation and collecting a portion of a fermented food obtained from fermented food (hereinafter referred to as "extract of fermented food") and sterilized milk (hereinafter referred to as "milk"). Mixing step before the fermentation of mixing the extract ratio of the extract to milk as 3:10 to 1:10, After the step, oxygen is supplied to the mixture in an inhomogeneous static magnetic force field (hereinafter referred to as an inhomogeneous static magnetic force field) and the mixture is cut in the direction of breaking the magnetic field lines of the heterogeneous SM magnetic field. Early sterilization phase, Natural fermentation step of leaving the sterilized mixed solution after the above step in the heterogeneous SM magnetic field of the same to leave for 10 hours to 24 hours at 18 ℃ to 30 ℃ (hereinafter referred to as 'room temperature'), After the step of re-mixing the mixing ratio of the natural fermented solution to milk as 3:10 to 1:10, A sterilization step of supplying oxygen to the remixed material within the heterogeneous SM magnetic field after the step and moving the remixed material in a direction in which the magnetic field lines of the heterogeneous SM magnetic field are broken; Natural fermentation step of leaving the sterilized remixed fermentation in the heterogeneous SM magnetic field and left at room temperature for 10 hours to 24 hours after the step, Method of making a lactic acid bacteria total fermentation agent from the extract of fermented foods, characterized in that the step of further re-mixing, re-initial sterilization, re-natural fermentation step further after the step. The non-homogeneous SM according to claim 1, wherein the magnetic field lines of the non-homogeneous SM magnetic field used in the initial sterilization step and the natural fermentation step have magnetic line distributions forming S-pole-N-pole or N-pole-S-pole. Magnetic field. The magnetic field line arrangement of the heterogeneous SM magnetic field used in the initial sterilization step and the natural fermentation step is N pole-S pole-N pole-S pole-N pole or S pole-N pole-S pole-N pole-S pole Non-homogeneous SM magnetic field, characterized in that having a magnetic line distribution forming a. delete delete

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