KR101261823B1 - Precess of enzyme health food having high activity bymicrobial fermentation - Google Patents

Abstract

The present invention relates to a method for producing an active enzyme food by fermentation of microorganisms, and more preferably, plant-based lactic acid bacteria or chungguk coli, such as ginseng berry seeds, red ginseng, white tae, purslane, bitter gourd, Astragalus, sinchocho, broccoli, plum, safflower seed, etc. Inoculated in fruits, vegetables and grains to produce a high functional health food.
The manufacturing method according to the shape of fruit, vegetables and grains, and then boiled for 90 minutes to 180 minutes at 90 ℃ ~ 110 ℃ after crushing, extracting hot water, sterilization under reduced pressure in a pressure vessel, the dried sterilized fruits, vegetables and grains Inoculating and fermenting a useful microbial mixed fermentation promoter, and stirring and selecting the fermented fruits, vegetables and cereals in a stirrer and drying them at 80 ° C. to 90 ° C., to the dried fruits, vegetables and cereals. It characterized in that the granules are prepared, including the process of binding carboxyl metal cellulose sodium.

Description

Preparatory method of enzyme health food having high activity by microbial fermentation

The present invention relates to a method for producing an active enzyme food by fermentation of microorganisms, and more preferably, plant-based lactic acid bacteria or chungguk coli, such as ginseng berry seeds, red ginseng, white tae, purslane, bitter gourd, Astragalus, sinchocho, broccoli, plum, safflower seed, etc. Inoculated in fruits, vegetables and grains to produce a high functional health food.

In general, enzymes are organic compounds produced from various microorganisms that catalyze chemical reactions in living organisms. Cells of all living things, such as animals and plants, contain various kinds of enzymes. Life is sustained. In other words, enzymes are widely distributed in cells and are involved in the chemical reactions of living things.

Foods designed to enhance the function of such enzymes are enzyme foods, which produce various biologically active substances and nutrients through fermentation and ripening of enzymes and microorganisms of grains, fruits, and vegetables themselves, and multiply beneficial bacteria to digest and absorb It is rich in a variety of trace elements and bioactive substances (Hhu, SH and Kim, MH The modern health and health food, Hongikjea press. Korea, 35-36 (1997)).

The enzyme food is largely classified into cereal enzyme-containing products, embryonic enzyme-containing products, fruit and vegetable enzyme-containing products, and the like. Cereal enzyme-containing products are processed foods containing more than 60% of grains, and embryo-enzyme-containing products are processed foods containing more than 40% of grain embryos. It is a processed food containing. In addition, grains embryos and other enzyme-containing products processed using ingredients other than fruits and vegetables as the main raw materials (60% or more of vegetable raw materials) are used. The present invention belongs to the fruit-vegetable enzyme-containing product of the above classification.

General manufacturing process of enzyme foods is to wash, select and increase the raw foods to remove the natural bacteria contained in the raw materials, and then to add the high starch or protease-producing enzymes for 36-48 hours under certain conditions. Incubate step. After completion of the culturing, the microorganism is dried under a temperature condition free from the enzymes and various useful microorganisms produced by the culturing, and the micronutrients such as vitamins are added to the microorganisms.

The efficacy of the enzyme food depends on the activity of the enzyme and its maintenance. Therefore, the conditions of enzymatic process (fermentation and maturation) such as temperature, humidity, or air control must be very demanding and strictly observed, and it is sensitive to hygienic conditions such as incorporation of various germs, so that it is not in contact with moisture or air even after production. Care must be taken to prevent such problems. However, the current quality standard has only specified the compositional standards, properties, moisture, high protein content and E. coli, and only alpha-amylase and protease activity is positive for the enzyme, the most important factor. There is a problem that defines only one (see Eun-joo Lee, Chul-ho Lee, Korean Journal of Food Science, 461-468 (2001)).

Due to the lack of such enzyme-related regulations, the results of enzymatic activity measurements of commercially available enzyme foods show a wide variety of enzyme activities, and health foods with high enzyme activity were judged to be very rare.

The present invention was created in order to solve the above problems, in order to provide enzyme foods with superior enzyme activity than conventionally marketed enzyme foods, such as ginseng berry seeds, purslane, white pollen, yeast, red ginseng, etc. The purpose of the present invention is to provide a high-functional health food prepared by inoculating and fermenting vegetable lactobacillus Lactobacillus plantarum, or Cheongguk coli, isolated from kimchi on fruit, vegetables, and grains.

Referring to the manufacturing method of the high functional health food of the present invention having the above object is as follows.

The present invention boils 90 minutes to 170 minutes at 90 ℃ ~ 110 ℃ after crushing according to the shape of the fruit, vegetables and grains to extract hot water, and sterilization under reduced pressure in a pressure machine,

Inoculating and fermenting the microorganism mixed fermentation promoter into the fruit, vegetable and cereal sterilized under reduced pressure;

A step of stirring and sorting the fermented fruit, vegetables and cereals in a stirrer and drying at 80 ° C. to 90 ° C.,

It provides a method for producing an active enzyme food, characterized in that to produce granules by combining carboxyl metal cellulose sodium in the dried fruit, vegetables and grains.

In addition, the useful microbial mixed fermentation promoter of the present invention provides a method for producing an active enzyme food by fermentation of microorganisms, characterized in that using the lactic acid bacteria Lactobacillus plantarum (Lactobacillus plantarum) or Cheonggukjang isolated from kimchi.

In addition, the fruit and vegetable of the present invention provides a method for producing an active enzyme food, characterized in that the ginseng fruit seed, red ginseng, purslane, bitter gourd, Astragalus, Sinchocho, broccoli, plum, safflower seed, vanabar leaf .

In addition, the grains of the present invention provides a method for producing an active enzyme food by microbial fermentation, characterized in that it is made of any one of white, soybean, brown rice, white rice, yulmu, barley, black beans.

In addition, the present invention is a mixed composition of fruit, vegetables and grains of ginseng fruit seeds 4% to 6% by weight, red ginseng 3% to 5% by weight, white soybean 10% to 15% by weight, purslane 15% to 20% by weight %, Yeoju 10% to 15%, Astragalus 5% to 10%, Broccoli 5% to 10%, Fresh vinegar 10% to 15%, Plum 5% to 10%, Safflower 5% It provides a method for producing an active enzyme food by fermentation of microorganisms, characterized in that the mixture is prepared by mixing with% ~ 10% by weight, 3% by weight to 5% by weight of banana leaf.

Compared with the existing products, the present invention prepared as described above can produce enzyme foods of the same quality in an optimized process and show an enzymatic activity of thousands of times or more. There is an effect that can be useful.

In addition, the present invention can expect an improvement in digestion / absorption rate and unexpected pharmacological synthesis effects (immune activity / inhibition, antibacterial, etc.).

Hereinafter, a preferred embodiment of a method for producing an active enzyme food by microbial fermentation according to the present invention will be described in detail, and in the following description of the present invention, it is known that related well-known technologies may blur the gist of the present invention. Detailed description will be omitted.

Let's look briefly at the ingredients contained in the fruit, vegetables and grains.

1) Ginseng fruit seeds contain a large amount of ginseng saponin (ginsenosides) to facilitate blood circulation and restore energy. It is good for adult diseases and diabetes because it protects liver function, anti-fatigue, improves immune function of body and regulates blood pressure. In particular, the saponin component of ginseng is metabolized by the intestinal microorganisms and absorption occurs, so the effect of enzymatic activity is great.

2) Among saponin and non-saponin substances contained in red ginseng, there is activity to inhibit the proliferation of various types of cancer cells. The major active ingredients that inhibit the proliferation of cancer cells are G-Rh2, a saponin ingredient unique to red ginseng, and polyacetlen, an important component of fat-soluble fractions (petroleum ether extract), as a non-saponin substance.

3) Purslane is rich in tannins, saponins, beta-carotene, glutin, potassium, vitamins C, D, and E, and omega-3 fatty acids, which are essential fatty acids necessary for life, 300 to 400 mg per 100 g of purslane.

4) Yeoju has ingredients called p-insulin and charantin that have been shown to be effective for diabetes. The plant insulin is a kind of peptide that acts similar to insulin in the body, and is contained in the fruit and seeds of Yeoju. Phytoinsulin lowers blood sugar levels in diabetics by helping the liver burn sugar (glucose) and preventing glucose from resynthesizing in the body.

In addition, Yeoju contains a lot of antioxidants such as vitamin C and beta-carotene, it can also be expected to prevent the effects of vascular diseases such as retinopathy and nephropathy (myocardial infarction stroke) complications of diabetes.

5) Common ingredients of Astragalus include glycosides, flavonoids, alkaloids, sugars, amino acids (threonine, aspartic acid, glutamine, etc.), formonotenetin, astraisoflavan, astraterocarpan, beta cytosterol, choline, beta Phosphorus, mucus, starch, etc. It contains isoflavonoid (antibacterial) and saponin (astragaloside).

Thus, Astragalus is used a lot to prevent too much sweat flowing. It also acts to regulate pores and boost energy. In addition, diuretic effect · heart contraction force (strong cardiac action), tonic blood circulation, blood vessels to expand and improve blood circulation.

Broccoli is a vegetable rich in vitamins A and C. In particular, broccoli contains twice as much lemon as seven times as much potatoes as lemon. In addition, it is rich in vitamins and minerals, and is a report of dietary fiber, which activates gastrointestinal function, improves detoxification function, improves immunity and is effective in preventing aging.

7) Fresh vinegar contains about twice as much vitamin C as other wild foods, and is rich in vitamins B1, B2 and minerals, and contains a lot of unsaturated fatty acid linoleic acid. In addition, various flavonoids, coumarins, saponins, etc., which are physiologically active substances, are attracting attention as a natural health food recently. In addition, fresh vinegar is known to be effective in various chronic diseases such as hypertension, liver disease, neuralgia, and the like. Sinchocho green juice not only improves liver function in rats, but also reduces plasma cholesterol.

8) Plum contains a lot of organic acids such as citric acid, malic acid, and phenolic acid. Among them, citric acid is particularly abundant, and citric acid dissolves lactic acid, which is the fatigue substance of our body, and discharges it out of the body. Citric acid's ability to cleanse the body's fatigue material is as much as 10 times that of glucose. When lactic acid, which is a fatigue substance, is accumulated in the body, symptoms such as shoulder stiffness, headache and back pain appear. Bamboo plums are rarely fatigued, and their physical strength is improved.

9) Safflower seeds contain large amounts of potassium, magnesium, calcium and platinum. Thus, it is known to exert a mysterious effect on broken bones. Organic platinum, a metal found in safflower seeds, has excellent anticancer activity, cures fractures, osteoporosis, and extends the life of a person.

10) Banaba leaves are rich in minerals, including potassium. These minerals play an important role in lowering blood pressure. High blood pressure patients should consume less salt (sodium) and less fat, and it is important to eat plenty of other minerals such as potassium. This is highly recommended by the American Heart Association, and the barnabas leaves are very rich in minerals. It also contains corosolic acis, a natural substance that works by lowering blood pressure. It contains ingredients that work very similar to the recently developed antihypertensives, which helps to lower blood pressure.

When inoculated and fermented with useful microorganisms, fruits and vegetables are converted into nutrients, which are easily absorbed, and bioactive substances such as vitamins and minerals, which are produced by microorganisms, are added to the fermentation. It is a nutritious food.

Since the ingredients contained in the high-enzyme high-functional health food of the present invention are all useful microorganisms and food additives, which are separated from high-quality fruits, vegetables, cereals and traditional fermented foods, and have proven stability, human body when taking or ingesting It is harmless at all and its stability is excellent.

Fruits, vegetables and grains such as ginseng fruit seeds, red ginseng, soybeans, purslane and the like are subjected to a process of chopping or crushing according to the type of raw materials obtained.

At this time, these fruits, vegetables and grains may be used respectively, or all of them may be mixed and used. However, the present invention is not limited to the types and blending ratios of the fruits, vegetables, and grains.

Boiled crushed fruit, vegetables and cereals as described above is boiled for 90 minutes to 170 minutes at 90 ℃ ~ 110 ℃ to extract the hot water, and subjected to a reduced pressure sterilization process in a pressure vessel to prevent the growth of bacteria in the extracted hot water.

In addition, Lactobacillus plantarum (Lactobacillus plantarum) which is a useful microorganism mixing promoter for fermenting the decompressed sterilized fruits, vegetables, and grains is a bacterium that acts in the mid / late stage of ripening of kimchi and kills other harmful bacteria. Or, inoculates with fermented soybean paste.

The fermented fruit, vegetables, and grains are agitated in a stirrer and subjected to a process for screening them to a particle size. In addition, the selected fruit, vegetables and cereals are subjected to a process of drying at 80 ℃ ~ 90 ℃.

Then, by combining 5% by weight to 10% by weight of carboxyl metal cellulose sodium to the dried fruit, vegetables and grains to produce granules.

It is prepared by granules or pill or pouch as described above to obtain an active enzyme food. In this case, in the case of preparing a liquid, an appropriate amount of washing liquor and contents may be added thereto, followed by stirring with a stirrer.

In addition, the lactic acid bacteria Lactobacillus plantarum (Lactobacillus plantarum) or Cheongguk coli isolated from kimchi inoculated in the decompressed sterilized fruit, vegetables and grains should be inoculated with the same amount of spawn, and the fermented fruits, vegetables and grains with similar enzymatic activity. Food can be produced.

The above embodiment is an example in which an active enzyme food is prepared by selecting any one of fruit, vegetables, and cereals, and not limited thereto. 4% by weight to 6% by weight of ginseng fruit seeds %, Red ginseng 3 to 5% by weight, White weight 10% to 15%, Purslane 15% to 20%, Yeoju 10% to 15%, Astragalus 5% to 10%, Broccoli 5% % To 10% by weight, fresh vinegar 10% to 15% by weight, 5% to 10% by weight of plum, 5% to 10% by weight of safflower seeds, characterized in that it is prepared by mixing 3% to 5% by weight of banana leaf An active enzyme food by microbial fermentation can also be prepared.

In addition, if necessary, two or more of the fruits, vegetables and grains may be combined to produce an active enzyme food.

Claims (7)

After crushing according to the shape of fruit, vegetables and grains, boil it for 90 minutes to 180 minutes at 90 ℃ ~ 110 ℃ to extract hot water, and sterilize it under reduced pressure in a pressure machine,
Inoculating and fermenting the microorganism mixed fermentation promoter into the fruit, vegetable and cereal sterilized under reduced pressure;
A step of stirring and sorting the fermented fruit, vegetables and cereals in a stirrer and drying at 80 ° C. to 90 ° C.,
Method for producing an active enzyme food, characterized in that the granules are prepared, including the step of combining carboxyl metal cellulose sodium in the dried fruit, vegetables and grains. The method of claim 1,
The useful microbial mixed fermentation promoter is a method for producing an active enzyme food by fermentation of microorganisms, characterized in that using the lactic acid bacteria Lactobacillus plantarum or Cheongguk bacteria isolated from kimchi. The method of claim 1,
The fruit and vegetables are ginseng fruit seeds, red ginseng, purslane, Yeoju, Astragalus, Sinseoncho, broccoli, plum, safflower seed, banaba leaf manufacturing method of the active enzyme food, characterized in that it is made of any one. The method of claim 1,
The grain is a method of producing an active enzyme food by microbial fermentation, characterized in that it is made of white, soybean, brown rice, white rice, yulmu, barley, black beans. The method of claim 1,
The mixed composition of the fruit, vegetables, and grains is 4 to 6% by weight of ginseng fruit seeds, 3 to 5% by weight of red ginseng, 10 to 15% by weight of white peach, 15 to 20% by weight of purslane and 10% of bitter melon. % To 15% by weight, Astragalus 5% to 10% by weight, Broccoli 5% to 10% by weight, fresh vinegar 10% to 15% by weight, 5% to 10% by weight of plum, 5% to 10% by safflower seed , Banana leaf 3% by weight to 5% by weight of the preparation method of the active enzyme food by fermentation of microorganisms, characterized in that it is prepared. The method according to any one of claims 1 to 4,
Method for producing an active enzyme food by microbial fermentation, characterized in that produced by combining two or more of the fruit, vegetables and grains. An active enzyme food prepared by using a ring or pouch using the method of claim 1.