KR101396807B1 - Method for producing enzyme food with increased antioxidant activity and total phenolic compounds using legumes, cereals and inonotus obliquus as a main material - Google Patents

Abstract

The present invention relates to a manufacturing method of an Inonotus obliquus enzyme fermented product which is manufactured by inoculating Bacillus subtilis and Aspergillus oryzae into a raw material such as Inonotus obliquus, steamed cereals and legumes, etc. and fermenting the same, an Inonotus obliquus enzyme fermented product manufactured by the same method, and a processed food using the Inonotus obliquus enzyme fermented product.

Description

TECHNICAL FIELD The present invention relates to a method for producing an enzyme food having increased antioxidative activity and total phenolic compounds by using soybean curd, cereal, and chaga mushroom as main ingredients, and more particularly, to a method for producing an enzyme food having increased antioxidant activity and total phenolic compounds using legumes, cereals and Inonotus obliquus as a main material.

The present invention relates to a method for producing bacillus subtilis ( Bacillus subtilis) in raw materials such as mushroom powder, The present invention relates to a method for producing a fermented tea fermented product, which comprises fermenting the fermented product after inoculation with Aspergillus oryzae and Aspergillus oryzae , .

The field of mushroom use can be distinguished as edible and medicinal, but nowadays it is becoming more and more interested in the medicinal field than edible field. Since mushrooms are special microorganisms and absorb materials from organic materials containing various nutrient sources, there are many kinds of substances contained and most of them are made of special materials. Examples of medicinal mushrooms include caterpillar fungus, mushroom, mushroom, mushroom, and cloud mushroom, and these mushrooms are recognized as beneficial to human body as edible or health food. Among them, chaga mushrooms have recently been reported to have various physiological activities and many studies have been made.

Mushroom ( Inonotus obliquus or Fuscosporia obliqua ) is a perennial benthic mushroom belonging to the pine scaly mushroom ( Hymenochaetaceae ). It is distributed in natural and cold northern hemisphere over 45 degrees north of Siberia, Finland, Norway, Ukraine and Hokkaido, It is a cold-resistant mushroom that grows in stalks and stumps such as Rake. It is a kind of white rot fungus. It grows in a natural state and becomes a black sclerotia, and it is known to parasitize on the trunk of birch trees. It is said to be chaga, chaga, black mushroom, black mushroom or black birch mushroom ≪ / RTI >

Studies on the function of chaga mushroom have shown that chaga mushroom extract has antitumor activity and terpenoids such as lanosterol, inotodiol, and betulin in the aromatic polyphenol ingredient have antitumor activity or the activity of the tumor is very slow Was reported. In addition, chaga mushrooms have been reported for various functions such as antimutagenic activity and cancer cell growth inhibitory effect and antioxidant activity. Known active ingredients of chaga mushrooms include, but are not limited to, beta -glucan, trichephenol acid, hromodongeen, polyphenol, oxyphenolcarboxylic acid, fuinocin, chimeric acid, vanillic acid, paraoxyfumaric acid, fterin, sterol, It is known that there are many physiologically active ingredients. Especially, the antioxidant activity has been reported to have the highest SOD - like activity than any known mushroom. However, the processing technology using the mushroom is very limited.

Korean Patent Laid-Open Publication No. 2005-0121109 discloses a method for producing a mushroom-cultured rice including a step of inoculating and cultivating rice grown with mushroom bacteria, followed by drying. However, the difference in the total phenol content and antioxidant activity of the present invention is different from the method for producing the fermented enzyme.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing bacillus subtilis ( Bacillus subtilis) The present invention relates to a fermented product obtained by fermenting a fermented product obtained by inoculating an Aspergillus oryzae and an Aspergillus oryzae to produce a fermented product of the fermented product, thereby improving the total polyphenol content and antioxidant activity, It is an object of the present invention to provide a method for producing a fermented enzyme.

In order to solve the above-mentioned problems, the present invention provides a method for producing bacillus subtilis ( Bacillus subtilis) in raw materials such as mushroom powder, subtilis ) and Aspergillus oryzae and then fermenting the mixture to prepare a fermentation product of the present invention.

In addition, the present invention provides a tea fermented product produced by the above method.

In addition, the present invention provides a processed food using the fermented enzyme.

The fermented fermented product produced by the method of the present invention not only enhances the antioxidant activity but also improves the functional properties such as total phenol content, thereby providing a fermented product beneficial to consumers' health. In addition, when the functional enhanced tea is used as a processing material in foods, medicines, and cosmetics industries by using an enzyme fermented product, physiological activities such as total phenol content and antioxidant activity are increased. In addition, It is possible to provide a processed food having an excellent taste and a high degree of preference so that the productivity of the mushroom production farmhouse can be improved and the added value can be increased.

Fig. 1 is a graph showing the total phenol content of the fermented enzyme.
Fig. 2 is a graph showing the SOD-like activity of the fermented enzyme.

In order to achieve the object of the present invention,

(a) After soaking the brown rice, rice gruel, barley, black rice, sorghum, oats, yulmu, corn, glutinous rice, chrysanthemum, mezzo, whole wheat, barley, millet, malt, chestnut, A mixture of a mixture of Sasa, Cucumber, Cucumber, Angelicae, Angelicae, and Health;

(b) soaking and cooling water, frostbite, and waterbath, respectively, and then expanding and cooling;

(c) mixing the cooled mixture obtained in step (a) with the cooled white scallop, frosted scallop, sauteed scallop and chilled mushroom powder in step (b), respectively, with Bacillus subtilis subtilis and Aspergillus oryzae and then fermenting the same; And

(d) fermenting the fermented mixture of step (c), fermented white tea of step (c), seaweed, hot pepper powder and chaga mushroom powder, and mixing and pulverizing the mixture. A method for producing an enzyme fermented product is provided.

The method for producing the enzyme-fermented product of the present invention is preferably

(a) Brown rice 35 to 45 kg, rice bran 3 to 5 kg, barley 0.2 to 0.4 kg, black rice 0.2 to 0.4 kg, sorghum 0.2 to 0.4 kg, oats 0.2 to 0.4 kg, yulmu 0.2 to 0.4 kg, corn 0.2 to 0.4 kg 0.2 to 0.4 kg of glutinous rice, 0.2 to 0.4 kg of crude rice, 0.2 to 0.4 kg of meso, 0.2 to 0.4 kg of whole wheat, 0.2 to 0.4 kg of chrysanthemum, 0.2 to 0.4 kg of millet, 0.2 to 0.4 kg of malt, 0.2 to 0.4 kg, 0.2 to 0.4 kg and 0.2 to 0.4 kg of mulberry leaves were soaked for 4 to 12 hours and water was drained. The water was then removed with 0.2 to 0.4 kg of diatomaceous earth, 0.2 to 0.4 kg of catechin, 0.2 to 0.4 kg of Angelica gigas, 0.2 to 0.4 kg and 0.2 to 0.4 kg of health is heated at 110 to 130 ° C for 20 to 40 minutes and then cooled to 20 to 40 ° C .;

(b) 0.2 to 0.4 kg of white rice, 0.2 to 0.4 kg of seaweed, and 0.2 to 0.4 kg of standing water are soaked for 4 to 12 hours, water is removed, and the mixture is heated at 110 to 130 ° C. for 5 to 15 minutes, Lt; 0 >C;

(c) adding to each of the cooled mixture of step (a) and the cooled mung bean of the step (b), the frostbite and the mustard of the step (b) and the mushroom powder of 42 to 54 kg of Bacillus subtilis and Aspergillus Inoculating aspergillus oryzae and fermenting at 24 to 28 ° C for 42 to 54 hours; And

(d) fermenting the fermented mixture of step (c), fermented white fermented beef, frosted beef tallow, oyster mushroom powder and fermented mushroom powder of step (c) at 53 to 57 ° C, followed by mixing and pulverizing ,

More preferably,

(a) Brown rice 40.3 kg, rice bran 3.8 kg, barley 0.3 kg, black rice 0.3 kg, corn 0.3 kg, oats 0.3 kg, yulmu 0.3 kg, corn 0.3 kg, glutinous rice 0.3 kg, 0.3 kg of garlic, 0.3 kg of malt, 0.3 kg of malt, 0.3 kg of chestnut, 0.3 kg of horse mackerel, 0.3 kg of mung bean and 0.3 kg of mulberry leaf for 8 hours and then water was drained and 0.3 kg of Sasao, 0.3 kg, 0.3 kg of celestial gland, and 0.3 kg of health were heated at 121 ° C for 30 minutes and cooled to 30 ° C .;

(b) 0.3 kg of white rice, 0.3 kg of seaweed, and 0.3 kg of sea tangle were soaked for 8 hours and water was removed, followed by heating at 121 캜 for 10 minutes and cooling to 30 캜;

(c) adding to each of the cooled mixture of step (a) and the cooled mung bean sprouts of step (b), 48 kg of mung bean sprouts and sea tangle, and Bacillus subtilis and Aspergillus oryzae ( Aspergillus oryzae ), followed by fermentation at 26 DEG C for 48 hours; And

(d) fermenting the fermented mixture of step (c), fermented white fermented beef, frosted bean curd, bean curd refuse, and chaga mushroom powder of step (c) at 55 ° C, followed by mixing and pulverizing.

In the car enzyme fermentation water production method of the present invention, the composition of the invention in Bacillus subtilis (Bacillus Subtilis and Aspergillus oryzae were all inoculated to produce fermented enzyme fermented product. The fermented product showed good physiological activity such as total phenol content and antioxidant activity. However, when an enzyme fermented product is prepared by inoculation of Bacillus subtilis or Aspergillus oryzae alone, there is a problem that the functionality and the degree of preference are reduced.

The present invention also provides a tea fermented product produced by the above method. The meaning of the enzymes described in the specification of the present invention means fermentation.

The present invention also provides a processed food using the enzyme fermented product. There is no particular limitation on the kind of the processed food. Examples of the food to which the fermentation product can be added include fermented foods such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, , A drink, an alcoholic beverage, and a vitamin complex, all of which are processed foods in a conventional sense.

Manufacturing example  1: carase enzyme Fermentation product  Produce

(a) After soaking for 8 hours in germinated brown rice, rice gruel, barley, black rice, sorghum, oats, yulmu, corn, glutinous rice, chrysanthemum, mezzo, whole wheat, barley, millet, malt, The mixture was stirred at 121 캜 for 30 minutes, and then cooled to 30 캜.

(b) Each of the white, frost and thigh was immersed in water for 8 hours and water was removed for 1 hour. Then, the mixture was heated at 121 ° C for 10 minutes and cooled to 30 ° C.

(c) mixing the cooled mixture obtained in step (a) with the cooled white scallop, frosted scallop, sauteed scallop and chilled mushroom powder in step (b), respectively, with Bacillus subtilis Subtilis and Aspergillus oryzae were inoculated and fermented at 26 ° C for 48 hours.

(d) the fermented mixture of step (c), the fermented white liquor of step (c), the seaweed of the step (c), and the mushroom powder of the step (c) are each at a moisture content of 6 ± 2% After hot air drying, the mixture was mixed and pulverized by a fine particle grinder.

Mixing ratio of fermented enzyme material Compounding ratio (%, w / w) Mushroom powder 48 Germinated brown rice 40.3 Organic rice bran 3.5 Tongbori 0.3 Black rice 0.3 Sorghum 0.3 oat 0.3 Yulmu 0.3 corn 0.3 Glutinous rice 0.3 Original 0.3 Rice bran 0.3 Meso 0.3 Whole wheat 0.3 Charity 0.3 millet 0.3 malt 0.3 night 0.3 hemp 0.3 Sewage 0.3 Loser 0.3 칡 0.3 Angelica 0.3 Celestial 0.3 health 0.3 Mulberry leaf 0.3 The 0.3 Thigh 0.3 various phases 0.3 Bacillus subtilis subtilis ) 0.2 Aspergillus oryzae ) 0.2 Sum 100

Experimental Method

1. Extraction of sample

1 g of the sample was dissolved in water and diluted before measurement

2. Total phenolic compounds

The total phenolic content was determined by modifying Gutfinger 's method. 2 ml of a 2% (w / v) Na ₂ CO ₃ solution was added and the mixture was allowed to stand for 2 minutes. Then, 0.2 ml of a 50% Folin-Ciocalteu reagent was added thereto to prepare a 30 And allowed to stand at room temperature for several minutes. The absorbance of this mixture was measured at 750 nm.

3. DPPH Antioxidant activity assay

The antioxidative activity is based on the use of the reducing power of DPPH (1,1-diphenyl-2-picrydrazyl), which reacts with antioxidants using a property that a nitrogen atom in an unstable state of hydrazyl accepts a hydrogen atom, . That is, Absorbance was measured at 517 nm using a spectrophotometer and calculated by the following equation.

Electro donating ability (%) = (1-A / B) x 100

A: absorbance of the sample at 517 nm

B: absorbance of the control group at 517 nm

4. SOD Similar activity  Experiment

3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] amino-methane + 10 mM EDTA, pH 8.5) and 0.2 ml of pyrogallol were added to 0.2 ml of the sample extract and reacted at 25 ° C for 10 minutes. 1 ml was added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured at 420 nm. All procedures were repeated three times.

SOD-like activity experiment = (A - B) / A × 100

A: Absorbance of the sample without added sample

B: absorbance of the sample added group

Example  1: carase enzyme Fermented  Total phenol content

The total phenol content of the fermented enzyme fermented product is shown in Fig. As a comparative example, the fermentation product ( Aspergillus fermentation, Comparative Example 1) prepared by the method of Preparation Example 1 and prepared by inoculation of Aspergillus oryzae alone in the step (c) and the Bacillus subtilis Fermented product ( Bacillus fermentation, Comparative Example 2) prepared by inoculation with Bacillus subtilis alone was used. As a result, the total phenol content before fermentation was 0.5 ± 0.0181 mg / ml, but the fermented fermented product prepared by the method of Preparation Example 1 of the present invention was 0.67 ± 0.0242 mg / ml, and Comparative Example 1 was 0.54 ± 0.0302 mg / Ml and Comparative Example 2 showed a total phenol content of 0.58 ± 0.006 mg / ml. Thus, the fermented fermented product prepared by the method of Preparation Example 1 of the present invention showed the highest total phenol content.

Example  2: DPPH Antioxidant activity

Table 2 shows the antioxidative activities of the fermented enzyme using DPPH. 1 g of the sample was diluted with water and allowed to stand for 30 minutes. As a result, the fermented product prepared by the method of Preparation Example 1 showed an antioxidative activity of 26.77093%, while Comparative Example 1 contained 23.18307% Example 2 showed an antioxidative activity of 24.37902%, and the fermented product produced by the method of Preparation Example 1 of the present invention showed the highest antioxidative activity.

Antioxidant activity of tea fermented product sample Antioxidant activity (%) Production Example 1 (Fermentation by Fermentation Enzyme) 26.77093 Comparative Example 1 ( Aspergillus fermentation) 23.18307 Comparative Example 2 ( Bacillus fermentation) 24.37902

Example  3: carase enzyme Fermented SOD Similar activity

The SOD-like activity of the fermented enzyme is shown in Fig. As a result, the SOD-like activity of the tea fermented product prepared by the method of Production Example 1 of the present invention was 63.13 ± 3.1926%, while that of Comparative Example 1 (fermentation of Aspergillus ) was 21.60 ± 4.8212% and that of Comparative Example 2 (fermentation of Bacillus ) 21.59 ± 4.8212%. As a result, it was confirmed that the SOD-like activity of the tea fermented product prepared by the method of the present invention was increased about 3 times as compared with the comparative examples.

Claims (4)

(a) After soaking the brown rice, rice gruel, barley, black rice, sorghum, oats, yulmu, corn, glutinous rice, chrysanthemum, mezzo, whole wheat, barley, millet, malt, chestnut, hemp, mulberry and mulberry leaves, A mixture of a mixture of Sasa, Cucumber, Cucumber, Angelicae, Angelicae, and Health;
(b) soaking and cooling water, frostbite, and waterbath, respectively, and then expanding and cooling;
(c) Bacillus subtilis and Aspergillus oryzae are added to each of the cooled mixture of step (a) and step (b) ) And then fermenting; And
(d) fermenting the fermented mixture of step (c), fermented white tea of step (c), seaweed, hot pepper powder and chaga mushroom powder, and mixing and pulverizing the mixture. A method for producing an enzyme fermented product. The method according to claim 1,
(a) Brown rice 35 to 45 kg, rice bran 3 to 5 kg, barley 0.2 to 0.4 kg, black rice 0.2 to 0.4 kg, sorghum 0.2 to 0.4 kg, oats 0.2 to 0.4 kg, yulmu 0.2 to 0.4 kg, corn 0.2 to 0.4 kg 0.2 to 0.4 kg of glutinous rice, 0.2 to 0.4 kg of crude rice, 0.2 to 0.4 kg of meso, 0.2 to 0.4 kg of whole wheat, 0.2 to 0.4 kg of chrysanthemum, 0.2 to 0.4 kg of millet, 0.2 to 0.4 kg of malt, 0.2 to 0.4 kg, 0.2 to 0.4 kg and 0.2 to 0.4 kg of mulberry leaves were soaked for 4 to 12 hours and water was drained. The water was then removed with 0.2 to 0.4 kg of diatomaceous earth, 0.2 to 0.4 kg of catechin, 0.2 to 0.4 kg of Angelica gigas, 0.2 to 0.4 kg and 0.2 to 0.4 kg of health is heated at 110 to 130 ° C for 20 to 40 minutes and then cooled to 20 to 40 ° C .;
(b) 0.2 to 0.4 kg of white rice, 0.2 to 0.4 kg of seaweed, and 0.2 to 0.4 kg of standing water are soaked for 4 to 12 hours, water is removed, and the mixture is heated at 110 to 130 ° C. for 5 to 15 minutes, Lt; 0 >C;
(c) adding to each of the cooled mixture of step (a) and the cooled mung bean of the step (b), the frostbite and the mustard of the step (b) and the mushroom powder of 42 to 54 kg of Bacillus subtilis and Aspergillus Inoculating aspergillus oryzae and fermenting at 24 to 28 ° C for 42 to 54 hours; And
(d) fermenting the fermented mixture obtained in step (c), fermented white liquor, frosted liquor, frozen dough and chaga mushroom powder of step (c) at 53 to 57 ° C, ≪ / RTI > wherein the enzyme is fermented. A fermented fermented tea produced by the method of any one of claims 1 to 3. 3. Processed food according to claim 3, wherein the tea is fermented with an enzyme.

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