KR101246161B1 - Fermentation method for Curcuma longa - Google Patents

Abstract

The present invention relates to a fermentation method of turmeric, more specifically, by fermenting with lactobacillus during fermentation to enhance the physiological activity of turmeric and at the same time to remove the bitter taste and irritating odor unique to turmeric to improve consumer preference It relates to a fermentation method of turmeric.
Fermentation method of turmeric according to the present invention (1) the first step of sterilization for 20 minutes at a temperature of 120 ℃ after mixing by adding milk to the turmeric powder, (2) Bifidobacterium (bifidobacterium) in the sterilized turmeric mixture Along with, Lactobacillus bul-garicus or Lactobacillus axidophilus ( Lactobacillus acidophilus ) is selected by inoculating 1 ~ 2% (v / v) each of the fermentation in a stirred culture for 7 days The second step , (3) characterized in that it comprises a third step of drying the fermented turmeric at a temperature of 50 ~ 65 ℃ 15 days and then pulverized the dried turmeric to a particle size of 500 ~ 700 mesh once again .

Description

Fermentation method for turmeric {Fermentation method for Curcuma longa}

The present invention relates to a fermentation method of turmeric, more specifically, by fermenting with lactobacillus during fermentation to enhance the physiological activity of turmeric and at the same time to remove the bitter taste and irritating odor unique to turmeric to improve consumer preference It relates to a fermentation method of turmeric.

Curcuma longa L (Turmeric) is a perennial herbaceous plant belonging to the family Zingiberaceae. The outer surface of the root stem is light yellow and the inside is scarlet in color. And it is used a lot for coloring. Turmeric grows mainly in southern Asia, Africa, and Latin America where the temperature is high and high. In Korea, mass cultivation of turmeric occurs in Jindo.

Recently, anti-inflammatory activity of turmeric (『Anti-inflammatory studies on Curcuma longa (turmeric)』 Kim CR, Korean J. Food Sci.Ani Resour 26, pp.386-393, 2006), anticancer activity (『Anti-cancer potential of curcumin; preclinical and clinical studies, Agarwal BB et al., 2 others, Anti-cancer Res 23, pp. 363-398, 2003), detoxification function (Anti-venom and biological effects of arturmerone isolated from curcuma longa, Ferreira LAF et al. 6 Myung, Toxicon Res 30, pp.1211-1218, 1992), antioxidant (『Inhibition of nitrite induced oxidation of hermoglobin by curcuminoids』 Unnikrishnan MK et al. 1, Pharmazie Res 50, pp.490-492, 1995), Liver function improvement effect (『Protective effect of Curcuma longa L.』) has been attracting great attention.

However, in the case of turmeric, the characteristic stimulating smell and taste do not fit well with the consumer's taste, and it is still insufficient until the industrialization of food consisting solely of turmeric, and most of the turmeric extract is mixed with other ingredients or fermented with turmeric to give the peculiar bitter taste Research has been carried out to remove the irritating odor to fit the taste of consumers.

For example, Korean Patent Publication No. 10-0565989 discloses a method of fermenting turmeric using a sulfur-based strain, and Korean Patent Publication No. 10-09990962 discloses fermenting turmeric using Bacillus natto bacteria. The method is disclosed, and Korean Patent Publication No. 10-0842022 discloses a method of fermentation using brown sugar and black fungus.

In addition to the above prior art, various techniques have been disclosed to increase consumer preference by reducing or removing bitterness and irritating odor of turmeric as much as possible. However, no method has yet been studied for fermenting turmeric using lactic acid bacteria.

Lactic acid bacteria, also known as lactic acid bacteria, is a generic term for, which is obtained by sugars to produce large amounts of lactic acid. The name "lactic acid bacteria" is a common name and does not refer to a taxonomic location, and the definitions of lactic acid bacteria are strains such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Bifidobacterium . Formally, it is divided into Lactococcus, Pediococcus, Leuconostoc and Lactobacillus, Bifidobacterim . Gram stainability is positive, and all develop well in an oxygen-free environment, producing lactic acid from various sugars. Acid resistance is much and nutritional composition is very complicated, so many kinds of in addition to sugars are required. Depending on the species and strains, some micronutrients may not be able to grow.

It is divided into homo and hetero according to the type of fermentation of lactic acid bacteria. Lactic acid bacteria are widely distributed in the natural world, from agricultural products and foods to human and animal bodies.

Lactococcus develops at 10 ° C but does not grow at 45 ° C and normally ferments at around 30 ° C with optimal temperature. There are many species of Lactococcus used as starters of dairy products.

Pediococcus is a normal fermenting cocci that has four cell arrangements, and is classified into eight types by growth temperature and lactic acid photoreactivity. Most of the bacteria related to Leuconostoc are not related to animals. .

Leuconostoc is a Streptococcus spp. Which is classified into 4 species by sugar degradation, growth, and growth pH, and L. mesenterides is classified into 3 subspecies .

Lactobacillus is divided into two types, namely normal fermentation and 11 kinds of 55 species according to growth temperature, glycolysis, growth, and beneficiation of lactic acid. There is an important relationship with health. Lactobacillus is the lactic acid bacterium with the most scientific research on the efficacy of lactic acid bacteria compared to other lactic acid bacteria. Lactobacillus There are such as Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus acidophilus , Lactobacillus bulgaricus is a lactic acid bacteria found in fermented milk products to Bulgaria locals favorite, Lactobacillus casei is a colony within the intestine with activities mainly in the small intestine does not die in the human body digestive juices and bile Lactobacillus acidophilus is an acid-resistant bacterium that is resistant to the growth of intestinal rot microorganisms, anticancer effect, cholesterol-lowering effect, and the ability to synthesize vitamin B group.

Bifidobacterium is a combination anaerobic Gram-positive bacillus that produces lactic acid and acetic acid as final products.It mainly acts in the large intestine to normalize the bacteria in the colon, but it is difficult to cultivate because it contains very complex nutritional components. There is this. In the case of the lactic acid bacteria, oligosaccharides are used to propagate Bifidobacterium because they exist in the large intestine, because pathogenic microorganisms such as Escherichia coli cannot be used for growth, but lactic acid bacteria such as bifidus bacteria use them.

Especially, in case of Bifidobacterium , major fermentation products produce acetic acid and lactic acid at 1.5: 1, which greatly improve intestinal function, inhibit intestinal proliferation of harmful bacteria, ammonia, phenolic substances, bacterial Reduces intestinal production of toxins (Bifidobacteria, their potential for use in American diary products Hughtes, DB et al., 2, Food technol. 54, pp. 74-83, 1991). Fermented milk fermented with Bifidobacterium has the advantage of soft acidity, low acidity during cold storage, and contains physiologically valuable L (+) lactic acid (Lactic acid bacteria Kang KH, Sungkyunkwan). Univ. Press, p.257, 1990), Since culturing in the presence of oxygen inhibits the growth of Bifidobacterium , a mixed culture with Lactobacillus bulgaricus and Lactobacillus acidophilus , which are cultured using oxygen, is required. texture and flavor of frozen yogurt by mixed stain culture 』Hong SM et al. 4, Korean J.Dairy Sci.7, pp.203-213, 1995)

The present invention has been devised in view of the prior art, Bifidobacterium which is a strain of lactic acid bacteria during fermentation of turmeric (Bifidobacterium) With Lactobacillus vulgaris (Lactobacillus bulgaricus) Or Lactobacillus axidophilus (Lactobacillus acidophilusThe purpose of the present invention is to provide fermentation method of turmeric which can improve the palatability of consumers by strengthening the physiological activity of turmeric by removing and fermenting by mixing and inoculating one of them. do.

In order to achieve the above problems, the fermentation method of turmeric according to the present invention (1) the first step of sterilizing for 20 minutes at a temperature of 120 ℃ after mixing by adding milk to the turmeric powder, (2) the sterilized turmeric with Bifidobacterium (Bifidobacterium) to the mixture, and the respective inoculation by 1 ~ 2% (v / v ) select one kind of Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), or Lactobacillus liquid attempts pillar's (Lactobacillus acidophilus) a second step of seven days fermentation in stirred culture medium, (3) the third step of the fermentation of turmeric the ground to a particle size of 50 ~ 65 ℃ a single 500 ~ 700mesh again turmeric drying after drying 15 days at a temperature of It is made to include.

The first step is to sterilize by mixing with turmeric powder and milk, pulverized into a powder size turmeric powder of 100 ~ 300 mesh to mix the milk in a 1: 1 weight ratio to 20 minutes at a high temperature of 120 ℃ Sterilization by heating, it is possible to add a step of heating the roasted turmeric powder for 10-30 minutes at a temperature of 100 ℃ before the sterilization step. When the heating process is added, the microorganisms contained in the turmeric powder can be sterilized once more in advance, and since the microorganisms contained in the turmeric powder do not remain, the fermentation is carried out only with the strain inoculated during the fermentation process. There is an effect that can make.

The second step is a fermentation step, mixed or inoculated 1 ~ 2% (v / v) of the Bifidobacterium ( Lifiobabacterium ) and Lactobacillus Bulgaricus ( Lactobacillus bulgaricus ) to the sterilized turmeric mixture, respectively Bifidobacterium and Lact-obacillus acidophilus were mixed and inoculated 1 to 2% (v / v), respectively, in a stirred incubator at a temperature of 25 to 55 ° C. and a relative humidity of 80 to 100%. The fermentation for 7 days, the growth of the strain is inhibited outside the temperature range is preferable to keep the temperature range, during the fermentation process is to block the inflow of outside air into the stirring incubator.

Lactobacillus bulgaricus or Lact-obacillus acidophilus is fermented using oxygen present in the agitator in the early days of fermentation, and the fermentation progress time passes. The less oxygen in the agitator, the more fermented by Bifidobacterium , which is well cultured under anaerobic conditions.

The Bifidobacterium ( Bifidobacterium ), Lactoba-cillus bulgaricus ( Lactoba-cillus bulgaricus ), Lactobacillus acido-philus ( Lactobacillus acido-philus ) from the Korea Research Institute of Biotechnology, Korea Microbiological Conservation Center (KCCM) and Korea Food Research Institute Anyone can easily use it for sale.

The third step is a drying and grinding process, the fermented turmeric mixture is put into a high temperature hot air dryer, dried for 15 days at a temperature of 50 ~ 65 ℃ to crush the concentrated turmeric once again into a particle size of 500 ~ 700 mesh. This is to re-grind after fermentation so that the turmeric powder can be granulated or molded in the form of a ring.

The pulverized turmeric powder is directly drinkable, but most preferably one or two or more of glutinous rice flour, flour, starch, gluten, which is one of the edible molding aids, is added to granulate or in the form of a pill. Molding and drying may be added.

Fermentation method of turmeric according to the present invention enhances the physiological activity of turmeric and at the same time provides the effect of improving the palatability of consumers by removing the bitter taste and irritating smell peculiar to turmeric.

It will be described below in more detail to help understand the present invention.

[Example]

The dried turmeric was pulverized with a blender (FM-680w, Hanil Co., Ltd.), and 1 liter of sterile milk was added to 1 kg of turmeric powder dropped on a 150-mesh sieve, followed by sterilization for 20 minutes at a temperature of 120 ° C.

Bifidobacterium bifidum (KCTC 3176) and Lactobacillus bulgar-icus (KCTC 3188) were used as the strains used by the Korea Research Institute of Bioscience and Biotechnology, and Bifidobacterium bifidum was incubated with MRS medium, and Lactobacillus bulgaricus The cells were incubated for 24 hours in a fixed incubator at a temperature of 37 ℃.

Inoculate 1% (v / v) of Bifidobacterium bifidum and Lactobacillus bulga-ricus cultures into the sterilized turmeric mixture, respectively, and fermented in a stirred incubator at a temperature of 37 ° C. and a relative humidity of 85% at a temperature of 50 ° C. It was dried for 15 days, and regrind to lower to 600mesh sieve to obtain a final fermented turmeric powder (FTu).

[Comparative Example]

Comparative Example 1: Mineral Component Change

The result of measuring the content of calcium (zinc), zinc (sinc), selenium (Sunium) contained in the turmeric powder (Tu) and the Example (FTu) not fermented by the microcomponent test method of the Food Code [ Table 1 shows that the calcium and zinc contents detected in the examples were increased 7 times and 58 times, respectively, compared to the non fermented turmeric powder, and selenium was detected only in the fermented turmeric Example (FTu).

Group Calcium Zinc Selenium Tu
FTu 151 ± 11.58
1,102 ± 12.96 0.17 ± 0.02
9.85 ± 0.14 0.00 ± 0.00
0.08 ± 0.01

Comparative Example 2: Antioxidant Activity

Non-fermented turmeric powder (Tu) and Example (FTu) were dissolved in ethanol and diluted to a concentration of 1000 µg / ml, and then absorbed at 540 nm by adding DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma) solution. As a result, the antioxidant activity of Example (FTu) was 82% and the fermented turmeric powder was 66% at a concentration of 1000 µg / ml (see Table 2 below).

Tu FTu Anti-oxidation value (%) 66 ± 1.21 82 ± 2.89

Comparative Example 3: Sensory evaluation

The fermented turmeric powder (Tu) and the above-mentioned Example (FTu) were diluted 1% (w / v) in water, respectively, for the sensory evaluation of bitter, sour, and odor. Each test item was scored as 5 points for good, 4 points for good, 3 points for normal, 2 points for poor, and 1 point for poor. The measured results were calculated using the mean and standard error. The mean value of each group was analyzed by ANOVA and Student's t-test (p <0.05). As shown in the following [Table 3], the fermented turmeric powder (Tu) was poorly evaluated by bitterness, sourness, and aroma due to the distinctive odor of turmeric, whereas the fermented turmeric Example (FTu) was generally more than normal. The evaluation confirmed that the flavor was improved overall.

Group Flavor Odor Bitter Sour Tu
FTu 1.4 ± 0.5
4.3 ± 1.2 1.5 ± 0.7
3.8 ± 0.7 2.3 ± 1.0
4.4 ± 1.5

Claims (4)

(1) After roasting the turmeric powder for 10-30 minutes at the temperature of 100 ° C, milk is added in a 1: 1 weight ratio to the turmeric powder that has been pulverized to a particle size of 100-300mesh and then mixed for 20 minutes at a temperature of 120 ° C. 1st process to do,
(2) 1 to 2% by selecting one of the Lactobacillus bulgaricus or Lactobacillus acidophilus with Bifidobacterium in the sterilized turmeric mixture, respectively a second step of fermenting the mixed inoculation (v / v) for 7 days in a stirred incubator,
(3) a fermentation method of turmeric comprising the third step of drying the fermented turmeric at a temperature of 50-65 ° C. for 15 days and then pulverizing the dried turmeric to a particle size of 500-700 mesh once again. . delete Fermented turmeric powder, characterized in that produced by the fermentation method of claim 1. The fermented turmeric powder according to claim 3, wherein the fermented turmeric powder can be granulated or molded into a cyclic form by mixing one or two or more of glutinous rice flour, flour, starch and gluten.