KR101400716B1 - Method for preparing composition comprising fermented by using of radish and radish greens - Google Patents
Method for preparing composition comprising fermented by using of radish and radish greens Download PDFInfo
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- KR101400716B1 KR101400716B1 KR1020120037879A KR20120037879A KR101400716B1 KR 101400716 B1 KR101400716 B1 KR 101400716B1 KR 1020120037879 A KR1020120037879 A KR 1020120037879A KR 20120037879 A KR20120037879 A KR 20120037879A KR 101400716 B1 KR101400716 B1 KR 101400716B1
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- fermented
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Abstract
본 발명은 무와 무청을 주원료로 하여 세척한 다음 건조하는 제1단계; 상기 제1단계의 건조물을 분쇄하여 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 잡균을 멸균하는 제2단계; 상기 제2단계의 분말을 배양조 상에서 야생효모(Wild yeast)와 증류수를 혼합한 다음, 발효에 필요한 엿기름과 올리고당을 추가하여 혼합물을 생성하는 제3단계; 상기 제3단계의 혼합물을 발효조를 이용하여 1차 생물반응을 거쳐 발효물을 생성하는 제4단계; 상기 제4단계를 거친 발효물을 급속살균장치(Outoclave)를 이용하여 야생효모를 멸균하는 제5단계; 상기 제5단계의 발효물을 발효조 상에서 식품발효미생물과 혼합하여 2차 생물반응을 거쳐 발효산물을 생성하는 제6단계; 상기 제6단계의 발효산물을 규조토 여과기를 이용하여 불순물을 제거한 다음, 25~60 Brix를 지니도록 농축하는 제7단계; 및 상기 제7단계의 발효산물을 스프레이 드라이어(Spray dryer)를 이용하여 수분율 5~7%를 지니도록 건조하는 제8단계;를 포함하여 이루어지는 것을 특징으로 한다.
이에 따라 본 발명은, 무와 부산물인 무청을 미생물을 이용하여 1ㆍ2차에 걸친 발효 생물공정을 거쳐 발효산물을 취득하여 무 자체의 향이나 속쓰림 등 제형의 어려운 부분을 개선토록 함에 따라, 무의 약리적인 성분이 함유된 식품원료를 비롯하여 음용원료, 효소원료, 의약원료, 기능성식품 원료 및 향장원료 등 다양한 원료로 자유로운 제형 변화를 손쉽게 할 수 있고, 다양한 효소들이 인체에 용이하게 흡수될 수 있도록 저비용으로 고부가성 물질을 대량 가공으로 양산 가능한 효과가 있다.The present invention relates to a method for manufacturing a polyurethane foam, A second step of pulverizing the dried material of the first step to produce powder, and sterilizing the bacterium by using a rapid sterilization apparatus (Outoclave); A third step of mixing the wild yeast and distilled water on the culture tank in the second step and adding maltose and oligosaccharide necessary for fermentation to produce a mixture; A fourth step of producing a fermentation product through a first biological reaction using the fermentation tank in the third step; A fifth step of sterilizing the fermented material after the fourth step by using a rapid sterilization apparatus (Outoclave); A sixth step of mixing the fermented product of step 5 with a food fermenting microorganism on a fermentation tank to produce a fermentation product through a secondary biological reaction; A sixth step of removing the impurities from the fermentation product using a diatomaceous earth filter and then concentrating the fermented product to have a Brix of 25 to 60; And drying the fermented product of step 7 to a moisture content of 5 to 7% by using a spray dryer.
Accordingly, according to the present invention, fermented products are obtained through a fermentation biological process that uses a microorganism as a byproduct and a by-product, through a first and a second fermentation process, thereby improving the difficulty of formulation such as incense and heartburn, In addition to food ingredients containing pharmacological ingredients, it is possible to easily change formulations freely with various raw materials such as raw materials for drinking, raw materials for enzymes, raw materials for medicines, raw materials for functional foods and raw materials for fermentation, Which can mass-produce high-value-added materials by mass-processing.
Description
본 발명은 무와 무청을 이용한 발효산물을 제조하는 방법에 관한 것으로, 보다 구체적으로는 무와 부산물인 무청을 미생물을 이용하여 1ㆍ2차에 걸친 발효 생물공정을 거쳐 발효산물을 취득하여, 식품원료(야채스프 등)를 비롯하여 음용원료, 효소원료, 의약원료, 기능성식품 원료 및 향장원료 등에 활용할 수 있는 무와 무청을 이용한 발효산물을 제조하는 방법에 관한 것이다.More particularly, the present invention relates to a method for producing a fermented product using a fermented product, which comprises fermenting a fermented product through a fermentation biological process using a microorganism as a byproduct, Vegetable soup, etc.), as well as a method for producing a fermentation product using Muwatuchuanchung which can be utilized for a raw material for drinking, an enzyme raw material, a pharmaceutical raw material, a functional food raw material and a flour raw material.
일반적으로, 무(학명: Raphanus sativus var. hortensis for. acanthiformis MAKINO)는 1년생 또는 2년생 십자화과에 속하는 초본식물로 크기는 20∼100㎝에 달한다. 무는 원산지가 지중해 연안으로 알려져 있으며 실크로드를 통하여 중국에 전래되었다고 한다. 이러한 무는 중국을 통하여 들어온 재래종과 중국에서 일본을 거쳐 들어온 일본무 계통이 주종을 이루는데 근래 샐러드용 서양무가 다소 재배되고 있고, 재래종은 우리가 즐기는 깍두기나 김치용 무로 뿌리의 지름이 7∼8㎝, 길이가 20㎝ 정도 되며 무게는 800∼900g이다. 재배기간은 약 3개월이며 주요 품종에는 진주대평무ㆍ중국청피무ㆍ용현무ㆍ의성반청무 등이 있다.Generally, radish (Scientific name: Raphanus sativus var. Hortensis for acanthiformis MAKINO) is a herbaceous plant belonging to the first-year or two-year-old crucifer family, and it is 20-100 cm in size. It is said that the country of origin is known as the Mediterranean coast and has been brought to China through the Silk Road. This kind of beet is dominated by native species introduced through China and Japanese non-rooted species introduced from Japan through China. Recently, Western radish for salad has been cultivated recently. Domestic species of radishes that we enjoy have a diameter of 7-8cm, It is about 20㎝ long and weighs 800 ~ 900g. The cultivation period is about 3 months. Major cultivars include Jinju Daepyongmu, Chinese Cheongpipmu, Yongyangmu, and Yongsung Banchengmu.
더구나, 무는 다량의 수분을 함유하여 겨울철 저장이 어려우며 미생물을 이용한 생물공정을 거치지 않은 상태에서는 즙이나 생으로 음용하였을 때 속이 쓰린 부분으로 인하여 소비형태가 주로 김치류, 단무지, 건조 제품 등의 제조에 한정되어 사용되어 왔다. 무는 시장에 형성되는 가격이 저렴하며, 저장성 또한 원시적인 방법을 벗어나지 못하고, 땅속에 저장하는 방법을 많이 활용되고 있다.In addition, the mushroom contains a large amount of moisture and is difficult to store in the winter, and when the microbial bioprocess is not used, the consumed form is mainly limited to the manufacture of kimchi, radish and dried product Has been used. Beet is cheap in the market, and the storage is not out of the primitive way, but the method of storing it in the ground is widely used.
한편, 무의 영양 성분 및 구성요소를 살펴보면, 수분90%, 나이아신 0.40mg, 나트륨 15.00mg, 단백질 0.80g, 당질 2.60g, 레티놀 0.00㎍, β0카로틴 0.00㎍, 비타민a 0.00㎍RE, 비타민b1 0.02mg, 비타민b2 0.01mg, 비타민b6 0.06mg, 비타민c 14.00mg, 비타민e 0.40mg, 식이섬유 1.40g, 아연 0.12mg, 엽산 8.00㎍, 인 22.00mg, 지질 0.10g, 철분 0.40mg, 칼륨 177.00mg, 칼슘 24.00mg, 콜레스테롤 0.00mg, 회분 0.40g로 구성되어 있다. 맛은 포도당과 설탕의 맛 때문에 약간 단맛과 매운맛을 띄는데, 매운맛은 유황화합물 때문이다. 이러한 무에는 인체에 중요한 여러 가지 효소를 함유하고 있으며, 효소로는 전분 분해효소인 아밀라아제(디아스타아제)가 가장 많고, 산화 효소, 요소를 분해해서 암모니아를 만드는 효소, 체내에서 생기는 해로운 과산화수소를 물과 산소로 분해하는 카탈라아제라는 효소 등 생리적으로 중요한 작용을 하는 요소가 매우 많다.On the other hand, the nutrients and components of radish are 90% moisture, 0.40 mg of niacin, 15.00 mg of sodium, 0.80 g of protein, 2.60 g of saccharide, 0.00 g of retinol, 0.00 g of beta carotene, 0.00 g of vitamin a, mg, vitamin b2 0.01mg, vitamin b6 0.06mg, vitamin c 14.00mg, vitamin e 0.40mg, dietary fiber 1.40g, zinc 0.12mg, folic acid 8.00g, phosphorus 22.00mg, lipid 0.10g, iron powder 0.40mg, potassium 177.00mg , Calcium 24.00mg, cholesterol 0.00mg, and ash 0.40g. The taste is slightly sweet and spicy because of the taste of glucose and sugar, and the spicy taste is due to sulfur compounds. Amylase (diastase), the starch hydrolyzate, is the most abundant enzyme in the body, enzymes that decompose the enzyme to make ammonia, harmful hydrogen peroxide in the body, water and oxygen And enzymes such as catalase which breaks down into many.
이렇듯, 무는 뿌리와 잎에 비타민 등과 같은 다량의 영양소를 함유하고 있는 주요 채소류의 하나이고, 특히 무청에는 광합성 작용을 하는 엽록소가 넓게 분포되어 있고 당질 함량이 낮은 반면, 비타민류와 나이아신, 단백질, 지질(脂質) 및 철분, 칼슘이 골고루 함유, 즉 나이아신 7.60mg, 나트륨 38.00mg, 단백질 2.30g, 당질 2.10g, 레티놀 0.00㎍, β0카로틴 0.00㎍, 비타민a 730.00㎍RE, 비타민b1 0.07mg, 비타민b2 0.26mg, 비타민b6 0.06mg, 비타민c 62.00mg, 비타민e 0.54mg, 식이섬유 4.00g, 아연 0.26mg, 엽산 28.50㎍, 인 78.00mg, 지질 0.70g, 철분 7.30mg, 칼륨 328.00mg, 칼슘 329.00mg, 콜레스테롤 0.00mg, 회분 2.20g로 구성되어 있을 뿐 아니라, 풍부한 섬유질 식품으로 성인병 예방에도 좋은 것으로 알려져 있다.As such, radish is one of the major vegetables containing a large amount of nutrients such as vitamins and other vitamins in the leaves. Especially, the photosynthetic chlorophyll is widely distributed and sugar content is low, while vitamins, niacin, protein, (Lipid), iron, and calcium evenly, namely, niacin 7.60 mg, sodium 38.00 mg, protein 2.30 g, carbohydrate 2.10 g, retinol 0.00 μg, β0 carotene 0.00 μg, vitamin a 730.00 μg, vitamin b1 0.07 mg, vitamin b2 0.26 mg of vitamin B2, 0.06 mg of vitamin b6, 62.00 mg of vitamin c, 0.54 mg of vitamin e, 4.00 g of dietary fiber, 0.26 mg of zinc, 28.50 g of folate, 78.00 mg of lipid, 0.70 g of lipid, 7.30 mg of iron, 328.00 mg of calcium, , Cholesterol (0.00mg) and ash (2.20g). It is also known to be good for prevention of adult diseases due to abundant fiber foods.
이러한, 무와 무청은 최근 연구에 따르면 비만, 변비의 치료에 유용하고, 전분 분해효소인 디아스타아제(Diastase) 성분이 함유되어 있어서 위장에도 유익한 것으로 보고되고 있어 야채로서 뿐 아니라, 건강식품으로도 매우 중요한 위치를 차지하고 있다. 더구나, 무는 소화와 해독에 뛰어나다고 알려져 있는데, 무의 뿌리부분에는 소화를 돕는 아밀라아제와 비타민C가 함유되어 있고, 항암효과가 입증된 이소시아네이트(Isocyanate)라는 성분이 함유되어 있으며, 디아스타제와 같은 소화효소는 물론 단백질 분해효소도 있어서, 고기나 생선회를 먹을 때 같이 먹으면 소화에 좋습니다. 또한 무즙은 담을 삭여주는 거담작용을 하고, 니코틴을 중화하는 해독작용이 있으며 노폐물 제거작용, 소염작용, 이뇨작용이 있어서 혈압을 내려주며, 담석을 용해하는 효능이 있어 담석증을 예방하는 효과가 있다고 보고되고 있다.According to recent studies, Muwatcheon is useful for the treatment of obesity and constipation, and it is reported that it is useful for gastrointestinal because it contains diastase component which is a starch hydrolyzing enzyme. Therefore, it is very important not only as a vegetable but also as a health food Respectively. Moreover, it is known that radish excelles in digestion and detoxification. The roots of radish contain amylase and vitamin C to help digestion, and contains an ingredient called Isocyanate, which has proved to have anti-cancer effects. Digestive enzymes, as well as proteolytic enzymes, are good for digestion when you eat meat or sashimi together. It also has the effect of neutralizing nicotine, eliminating wastes, reducing inflammation, reducing diabetes and reducing blood pressure. It also has the effect of dissolving gallstones and preventing cholelithiasis. .
그리고 한국식품연구원(원장 강수기) 김영진 박사팀은 무청에는 간암억제효능이 있을 뿐만 아니라, 식이섬유와 칼슘(Ca), 철(Fe)을 공급할 수 있는 우수한 식품소재라고 밝혔다. 죽상동맥경화증을 억제하기 위해서는 혈액내 콜레스테롤을 감소시켜야 하는데, 식품에 내포된 식이섬유는 콜레스테롤 저하작용에 효과가 있다는 것이다. 무청의 식이섬유함량을 조사한 결과, 무청에는 식이섬유가 상당히 풍부하며 배추나 무보다도 더 많은 것으로 나타난다고 보고되고 있다. The research team of the Korea Food Research Institute said that Woochung is not only a liver cancer inhibiting agent but also an excellent food material that can supply dietary fiber, calcium (Ca), and iron (Fe). In order to inhibit atherosclerosis, blood cholesterol should be reduced. Dietary fiber in foods is effective in lowering cholesterol. As a result of the investigation on the content of dietary fiber of Wuqing, it is reported that Wuqing is rich in dietary fiber and more than cabbage or radish.
이와 같이 무와 무청은 영양학적 가치와 약학적 가치 및 치료학적 가치를 인정받아 각광받고 있어 무한변신을 요구하기도 한다. 이처럼 무와 무청은 전체를 버릴 것이 없을 만큼, 경제적 이용가치가 높아, 경제적 소득을 올려주는 우수한 채소로 건강기능용 식품이나 건강증진용 식품 등으로 응용되어 지금도 여러 방향과 형태로 연구되고 있다.In this way, MU and WUCHONG are recognized by their nutritional value, pharmacological value and therapeutic value, and they are demanding infinite transformation. As such, MUWAWUCHONG is an excellent vegetable that increases economic income because it has a high economic value, and is applied to health functional foods and health promotion foods. Therefore, it is still being studied in various directions and forms.
이와 관련된 선행기술로 한국 등록특허공보 제10-0047846호의 "무우쥬스의 제조방법", 한국 등록특허공보 제10-0145505호의 "무우를 주재로 한 음료의 제조방법", 한국 등록특허공보 제10-0341673호의 "무우를 이용한 증류수식 음용수의 제조 방법", 한국 공개특허공보 제2004-0011578호의 "무청을 이용한 식품 제조방법", 한국 공개특허공보 제2009-0058161호의 "무, 건조차, 음료수 제조방법", 한국 공개특허공보 제2011-0109424호의 "농축 무우엑기스의 제조방법" 등이 알려져 있다. Korean Patent Registration No. 10-0047846 entitled " Method for manufacturing radish juice ", Korean Patent Registration No. 10-0145505 entitled "Method for manufacturing beverage based on radish," 0341673 entitled " Method of Producing Distilled Water Drinking Water Using Radish ", Korean Patent Application Publication No. 2004-0011578, " Method of Producing Food Using Waste Water ", Korean Unexamined Patent Application Publication No. 2009-0058161 &Quot;, Korean Patent Laid-Open Publication No. 2011-0109424 entitled "Method for producing concentrated radish extract ", and the like are known.
그러나 상기한 선행기술문헌은 무 또는 무청을 이용한 가공식품개발에 관심을 기울이고 있지만, 단순히 반찬이나 김장에 사용될 뿐 무를 이용한 음료가공방법이나 건강기능 식품이나 건강증진 식품으로 이용하는데 어려움이 있는데, 특히 무를 생으로 식용을 하면 속쓰림 증상이나, 향이 좋지 못하고 먹고 난 뒤에 트림을 하면 특유의 무 냄새가 올라오기 때문에 식품을 연구하거나 기타 가공품을 개발하기에 많은 어려움이 따른다. 더구나 무 자체의 향이나 속쓰림 등으로 인하여 여러 가지 형태로 제형의 변화가 어려워 대량으로 가공하여 양산하기에 곤란하므로 이를 활용하는데 있어 그 한계성을 보이고 있다.However, although the prior art documents mentioned above are concerned with the development of processed foods using radish or silkworm, they are difficult to use as beverage processing methods, health functional foods or health promotion foods using only radish or kimchi, When it is edible raw, heartburn symptom and smell are not good. When it is trimmed after eating, a specific smell rises, so it is difficult to research food or develop other processed product. Moreover, it is difficult to change the formulations in various forms because of incense and heartburn, and it is difficult to mass-produce and mass-produce them.
상기와 같은 종래의 문제점들을 근본적으로 개선하기 위한 본 발명의 목적은, 무와 부산물인 무청을 미생물을 이용하여 1ㆍ2차에 걸친 발효 생물공정을 거쳐 발효산물을 취득하여 제형의 어려운 부분을 개선토록 함에 따라, 무의 약리적인 성분이 함유된 식품원료(야채스프 등)를 비롯하여 음용원료, 효소원료, 의약원료, 기능성식품 원료 및 향장원료 등 다양한 원료로 자유로운 제형 변화를 손쉽게 할 수 있고, 다양한 효소들이 인체에 용이하게 흡수될 수 있도록 저비용으로 고부가성 물질을 대량 가공으로 양산 가능한 무와 무청을 이용한 발효산물을 제조하는 방법을 제공하려는데 있다.It is an object of the present invention to fundamentally improve the above-mentioned problems of the prior art by obtaining a fermented product through a fermentation biological process that uses a microorganism as a byproduct and a byproduct, As a result, it is possible to easily change formulations freely with various raw materials such as raw materials for food (vegetable soup, etc.) containing pharmacological ingredients of radish, as well as raw materials for drinking, raw materials for enzymes, raw materials for pharmaceuticals, raw materials for functional foods and raw materials for fermentation, Which can be mass-produced at a low cost in a mass-processing manner so that the fermented product can be easily absorbed into the human body.
상기 목적을 달성하기 위한 본 발명은, 무와 무청을 주원료로 하여 세척한 다음 건조하는 제1단계; 상기 제1단계의 건조물을 분쇄하여 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 잡균을 멸균하는 제2단계; 상기 제2단계의 분말을 배양조 상에서 야생효모(Wild yeast)와 증류수를 혼합한 다음, 발효에 필요한 엿기름과 올리고당을 추가하여 혼합물을 생성하는 제3단계; 상기 제3단계의 혼합물을 발효조를 이용하여 1차 생물반응을 거쳐 발효물을 생성하는 제4단계; 상기 제4단계를 거친 발효물을 급속살균장치(Outoclave)를 이용하여 야생효모를 멸균하는 제5단계; 상기 제5단계의 발효물을 발효조 상에서 식품발효미생물과 혼합하여 2차 생물반응을 거쳐 발효산물을 생성하는 제6단계; 상기 제6단계의 발효산물을 규조토 여과기를 이용하여 불순물을 제거한 다음, 25~60 Brix를 지니도록 농축하는 제7단계; 및 상기 제7단계의 발효산물을 스프레이 드라이어(Spray dryer)를 이용하여 수분율 5~7%를 지니도록 건조하는 제8단계;를 포함하여 이루어지는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method of manufacturing a semiconductor device, comprising: A second step of pulverizing the dried material of the first step to produce powder, and sterilizing the bacterium by using a rapid sterilization apparatus (Outoclave); A third step of mixing the wild yeast and distilled water on the culture tank in the second step and adding maltose and oligosaccharide necessary for fermentation to produce a mixture; A fourth step of producing a fermentation product through a first biological reaction using the fermentation tank in the third step; A fifth step of sterilizing the fermented material after the fourth step by using a rapid sterilization apparatus (Outoclave); A sixth step of mixing the fermented product of step 5 with a food fermenting microorganism on a fermentation tank to produce a fermentation product through a secondary biological reaction; A sixth step of removing the impurities from the fermentation product using a diatomaceous earth filter and then concentrating the fermented product to have a Brix of 25 to 60; And drying the fermented product of step 7 to a moisture content of 5 to 7% by using a spray dryer.
이때, 본 발명에 의한 상기 제2단계는 분쇄기로 60~200메쉬의 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 잡균을 멸균하는 것을 특징으로 한다.At this time, the second step according to the present invention is a method of producing 60 to 200 mesh powder by a pulverizer and sterilizing germs at a temperature of 80 to 132 DEG C for 10 to 30 minutes using a rapid sterilization apparatus (Outoclave) .
또한, 본 발명에 의한 상기 제3단계는 분말에 야생효모(Wild yeast)를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양하여 증류수와 혼합하여 pH 4.5~6.7을 지닌 혼합물을 생성하고, 엿기름 0.5중량%와 올리고당 3중량%를 추가하여 수분율 60~100%를 지닌 혼합물을 생성하는 것을 특징으로 한다. In the third step of the present invention, the wild yeast is cultured in powder to a population of 10 +6 to 10 +9 per gram (g), mixed with distilled water to obtain a solution having a pH of 4.5 to 6.7 To produce a mixture, adding 0.5% by weight of maltose and 3% by weight of oligosaccharide to produce a mixture having a water content of 60% to 100%.
또한, 본 발명에 의한 상기 제4단계는 혼합물을 발효조의 온도 15~45℃를 유지하는 조건 하에서 2~20일간 생물반응으로 발효하여 2차대사산물이 만들어진 발효물을 생성하는 것을 특징으로 한다.In addition, the fourth step of the present invention is characterized in that the fermentation product is produced by fermenting the mixture in a biological reaction for 2 to 20 days under the condition of maintaining the temperature of the fermentation tank at 15 to 45 ° C to produce a secondary metabolite.
또한, 본 발명에 의한 상기 제5단계는 발효물을 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 1차 생물반응에 첨가한 야생효모를 멸균하는 것을 특징을 한다.The fifth step of the present invention is characterized in that the fermented product is sterilized by using a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 DEG C for 10 to 30 minutes to add to the first biological reaction. do.
또한, 본 발명에 의한 상기 제6단계는 발효물을 발효조의 온도 18℃~50℃를 유지하는 조건 하에서 포도주나 과일주 발효에 관여하는 식용발효미생물인 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양한 다음 투입하고, 무압에서 2~20일간 2차 생물반응으로 발효하여 2차 대사산물이 만들어진 액상화된 발효산물을 생성하는 것을 특징으로 한다.In the sixth step of the present invention, the fermentation product is added to the fermentation microorganism Saccharomyces cerevisiae, Saccharomyces cerevisiae var. Sp., Which is an edible fermentation microorganism involved in fermentation of wine or fruit under the condition of maintaining the temperature of the fermenter at 18 ° C to 50 ° C. ellipsoideus is cultured to a population of 10 +6 to 10 +9 per gram (g), and then liquefied fermented product which is fermented by secondary bioreaction under pressure for 2 to 20 days to produce a secondary metabolite .
한편, 이에 앞서 본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.
이상의 구성 및 작용에서 설명한 바와 같이 본 발명에 의하면, 무와 부산물인 무청을 미생물을 이용하여 1ㆍ2차에 걸친 발효 생물공정을 거쳐 발효산물을 취득하여 무 자체의 향이나 속쓰림 등 제형의 어려운 부분을 개선토록 함에 따라, 무의 약리적인 성분이 함유된 식품원료(야채스프 등)를 비롯하여 음용원료, 효소원료, 의약원료, 기능성식품 원료 및 향장원료 등 다양한 원료로 자유로운 제형 변화를 손쉽게 할 수 있는 효과가 있다.As described above, according to the present invention, fermentation products are obtained through a fermentation biological process using a microorganism, which is a byproduct and a by-product, through a first and a second fermentation process to produce a fermented product, As a result, it is possible to easily change formulations freely with various raw materials such as raw materials for food (vegetable soup, etc.) containing pharmacological ingredients of radish, raw materials for drinking, enzymes, pharmaceuticals, .
또한, 다양한 효소들이 인체에 용이하게 흡수될 수 있도록 저비용으로 고부가성 물질을 대량 가공으로 양산 가능한 효과를 제공한다.In addition, the present invention provides mass production of high-value-added materials at low cost so that various enzymes can be easily absorbed by the human body.
도 1은 본 발명에 따른 무와 무청을 이용하여 발효 조성물을 제조하기 위한 전체적인 흐름도.BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a general flow chart for preparing a fermentation composition using a radish and a whey according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 무 및 이의 부산물인 무청을 이용하여 발효산물을 제조하는 방법에 관련되며, 그 제조방법을 간략하게 설명하면, 세척, 건조, 파쇄/분쇄, 멸균, 야생효모(Wild yeast) 투입, 1차 생물반응에 의한 발효, 멸균, 식품발효미생물 투입, 2차 생물반응에 의한 액상발효, 여과, 농축, 건조단계를 거쳐 발효산물을 제조한다.The present invention relates to a method for producing a fermentation product using a fermentation product using a fermentation product, which is a byproduct of fermentation, and a method for producing the fermentation product, which comprises: washing, drying, crushing / grinding, sterilization, The fermentation products are prepared by fermentation by autotrophic reaction, sterilization, feeding of fermenting microorganism, liquid fermentation by secondary biological reaction, filtration, concentration and drying step.
본 발명의 제1단계는 무와 무청을 주원료로 하여 세척한 다음 건조한다. 제1단계는 주원료를 세척한 다음 건조하는 세척/건조단계로, 무 및 부산물인 무청을 주원료로 하여 세척하며, 품질 안정과 생산성 향상을 위한 자동화 장치를 도입한다. 여기서, 제1단계에서 세척한 무와 무청은 자연 건조하기가 용이하지만, 건조시간이 많이 소요됨에 따라 급속 동결건조 과정을 거치는 것이 용이하다. 더구나 무엇보다도 급속 동결건조 과정을 거치면 후술하는 제2단계에서 실시하는 분쇄하는데 용이하며, 영양분의 소실이 최소화되는 것을 제공한다. 이러한 건조과정은 품질 안정과 생산성 향상을 위한 자동화 장치를 도입한다.The first step of the present invention is a method of washing with mud and mud cake as the main raw material, followed by drying. The first step is a washing / drying step in which the main raw material is washed and then dried. The raw material and the by-product, Wujung, are cleaned as the main raw material, and an automation device for improving quality stability and productivity is introduced. In this case, it is easy to dry naturally in the first step, but since it takes a long time to dry, it is easy to undergo rapid freeze-drying process. Moreover, the rapid freeze-drying process facilitates pulverization performed in the second step, which will be described later, and minimizes loss of nutrients. This drying process introduces automated equipment for quality stability and productivity improvement.
본 발명의 제2단계는 상기 제1단계의 건조물을 분쇄하여 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 잡균을 멸균한다. 제2단계는 건조물을 파쇄 또는 분쇄한 다음 멸균하는 파쇄/멸균단계로, 특히 건조물을 파쇄 및 분쇄함에 있어 품질 안정과 생산성 향상을 위해 전용의 자동화 설비를 도입하는 것이 좋다. 이는 세척하여 건조한 무와 무청을 1차적으로 파쇄기와 분쇄기를 이용하여 파쇄/분쇄한 다음 급속살균장치(Outoclave)를 이용하여 잡균을 멸균한다.In the second step of the present invention, the dried material of the first step is pulverized to produce powder, and the bacteria are sterilized by using a rapid sterilization apparatus (Outoclave). The second stage is a crushing / sterilizing step of crushing or grinding the dried material and then sterilizing it. Especially, it is good to introduce a dedicated automation equipment to improve quality stability and productivity in crushing and crushing the dried material. This is done by first crushing and crushing the dried and dried moohwajeong with crusher and crusher, and then sterilizing the bacterium by using a quick sterilizer (Outoclave).
이때, 본 발명에 의한 상기 제2단계는 분쇄기로 60~200메쉬의 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 잡균을 멸균한다. 이는 건조된 주원료, 즉 무와 부산물인 무청을 1차적으로 파쇄기를 이용하여 파쇄한 다음 2차적으로 분쇄기를 이용하여 60~200메쉬의 분말을 생성한다. 이어서, 분말에 함유되어 있는 미생물(잡균)들의 멸균을 위해 원활한 생물공정을 위해 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간하는 멸균하여 잡균을 제거한다.At this time, the second step according to the present invention is formed into a powder of 60 to 200 mesh by a pulverizer, and sterilized by a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 DEG C for 10 to 30 minutes. That is, the dried raw material, that is, the raw material and the by-product, is first crushed by using a crusher, and then, 60 ~ 200 mesh powder is produced by using a crusher. Next, for sterilization of microorganisms (germs) contained in the powder, sterilization is performed by using a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 ° C for 10 to 30 minutes to remove germs.
본 발명의 제3단계는 상기 제2단계의 분말을 배양조 상에서 야생효모(Wild yeast)와 증류수를 혼합한 다음, 발효에 필요한 엿기름과 올리고당을 추가하여 혼합물을 생성한다. 제3단계는 혼합물을 생성하는 혼합물생성단계로, 무와 무청으로 이루어진 분말에 야생효모(Wild yeast), 증류수 및 엿기름과 올리고당을 혼합하여 혼합물을 생성하며, 품질 안정과 생산성 향상을 위해 해당 공정을 자동화한다.In the third step of the present invention, the powder of the second step is mixed with wild yeast and distilled water on a culture tank, and maltose and oligosaccharide necessary for fermentation are added to produce a mixture. The third step is a mixture production step of producing a mixture. Wild yeast, distilled water, malt and oligosaccharide are mixed with a powder made of radish and austenite to form a mixture. In order to improve quality stability and productivity, do.
이때, 본 발명에 의한 상기 제3단계는 분말에 야생효모(Wild yeast)를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양하여 증류수와 혼합하여 pH 4.5~6.7을 지닌 혼합물을 생성하고, 엿기름 0.5중량%와 올리고당 3중량%를 추가하여 수분율 60~100%를 지닌 혼합물을 생성한다. 이는 급속 살균과정을 거친 분말(무와 무청)을 자연발효에 관여하는, 즉 매실의 생물반응에 관여하는 야생효모를 증류수와 혼합한 다음, 생물반응의 반응효율을 높이기 위해 엿기름과 올리고당을 첨가하여 1차 생물반응이 잘 이루어지도록 한다.At this time, in the third step according to the present invention, Wild yeast is cultured in powder to a population of 10 +6 to 10 +9 per gram (g) and mixed with distilled water to obtain a solution having a pH of 4.5 to 6.7 A mixture is made and 0.5% by weight of malt and 3% by weight of oligosaccharide are added to produce a mixture having a water content of 60-100%. This is because the wild yeast involved in the natural fermentation, that is, the wild yeast involved in the biosynthesis of the plum, is mixed with the distilled water and then the malt and oligosaccharide are added to increase the reaction efficiency of the biosynthesis. Make the tea bioreactor work well.
즉, 이들을 후술하는 액상화된 발효산물을 생성하기 위해 무와 무청으로 이루어진 분말에 1차적으로 배양조(급속배양기인 쉐이킹 인큐베이터)상에 상기의 야생효모를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 대량으로 배양한 다음, 증류수와 서로 혼합하여 pH 4.5~6.7을 지닌 혼합물을 생성하고 엿기름 0.5중량%와 올리고당 3중량%를 미생물이 활동하기 좋은 수분율 60~100%를 지니도록 고루 잘 섞어주어 혼합물을 생성한다.That is, in order to produce a liquefied fermentation product to be described later, it is preferable to add the above-mentioned wild yeast to a population of grams per gram (g) of 10 +6 to 10 +9 , and then mixed with distilled water to form a mixture having pH 4.5 to 6.7. A mixture of 0.5% by weight of maltose and 3% by weight of oligosaccharide is added so that the microorganism has a moisture content of 60 to 100% Mix well to create a mixture.
본 발명의 제4단계는 상기 제3단계의 혼합물을 발효조를 이용하여 1차 생물반응을 거쳐 발효물을 생성한다. 제4단계는 발효물을 생성하는 발효단계로, 발효조(bioreactor)에서 혼합물을 1차 생물반응을 거쳐 발효물을 생성하며, 품질 안정을 위해 해당 공정을 자동화한다.In the fourth step of the present invention, the mixture of the third step is subjected to a first biological reaction using a fermentation tank to produce a fermented product. The fourth step is a fermentation step to produce a fermentation product. In the bioreactor, the mixture is subjected to a primary biological reaction to produce a fermentation product, and the process is automated to stabilize the quality.
여기서, 말하는 발효를 위한 생물반응기(bioreactor)는 생물반응의 적합한 온도범위는 10℃ 내지 60℃도정도이며, 살균된 연속 교반식 생물반응기를 말한다. 생물반응기의 부피기준은 76%는 무 교반, 무 살균, 또는 호기성으로 설계된 것들이 사용되고 있으며, 무균유지가 가능한 생물반응기는 10%에 불가하다. 무균성 생물반응기는 항생제등의 고부가가치 산물에만 이용되고 있다. 본 발명에 사용되는 생물반응기(bioreactor)는 반응이 끝난 다음, 급속 멸균 단계가 따르기 때문에 무 교반, 무 살균, 또는 호기성으로 설계된 것들을 사용하여 편리하고 저렴한 생물반응 작업을 제공한다. 이때, 생물반응기(bioreactor)는 특정물질이나 세포를 생산하기 위해, 또는 특정반응을 수행하기 위해 생물체를 조절된 환경 하에서 키울 수 있도록 만든 용기의 총칭이다.Here, bioreactor for fermentation refers to a sterilized continuously agitated bioreactor with a suitable temperature range of 10 ° C to 60 ° C for bioreaction. In terms of the volume of bioreactor, 76% are designed to be non-agitated, non-sterilized, or aerobic. Bioreactors capable of maintaining sterility are not available at 10%. Aseptic bioreactors are used only for high value crops such as antibiotics. The bioreactor used in the present invention provides a convenient and inexpensive bioreactor operation using those designed to be non-agitated, non-sterilized, or aerobic since the reaction is followed by a rapid sterilization step. A bioreactor is a generic name for a container that allows an organism to grow in a controlled environment to produce a specific substance or cell, or to perform a specific reaction.
이때, 본 발명에 의한 상기 제4단계는 혼합물을 발효조의 온도 15~45℃를 유지하는 조건 하에서 2~20일간 생물반응으로 발효하여 2차대사산물이 만들어진 발효물을 생성한다. 이는 혼합물을 온도 15~45℃가 자동으로 관리되는 발효조(생물반응기)에 투입하여 2~20일간 발효과정을 거쳐 수분율이 거의 없는 상태에서 야생효모와 엿기름 및 올리고당이 원활한 1차 생물반응으로 발효작업을 수행하여 유용물질과 2차대사산물이 생성할 수 있도록 하여 발효물을 생성한다.At this time, in the fourth step according to the present invention, the mixture is fermented by biological reaction for 2 to 20 days under the condition of maintaining the temperature of the fermenter at 15 to 45 ° C to produce a fermentation product in which the secondary metabolite is produced. The mixture is put into a fermenter (bioreactor) which is controlled automatically at a temperature of 15 ~ 45 ℃ and fermented for 2 ~ 20 days. The yeast, malt and oligosaccharide in the state of almost no water content, To produce a useful substance and a secondary metabolite to produce a fermented product.
본 발명의 제5단계는 상기 제4단계를 거친 발효물을 급속살균장치(Outoclave)를 이용하여 야생효모를 멸균한다. 제5단계는 발효물을 멸균하는 멸균단계로, 품질 안정과 생산성 향상을 위해 전용의 자동화 설비를 도입하는 것이 좋다. 이는 발효물을 급속살균장치(Outoclave)를 이용하여 야생효모를 멸균한다.In the fifth step of the present invention, the yeast is sterilized by using a quick sterilization device (Outoclave) of the fermented product after the fourth step. The fifth step is sterilization step of sterilizing the fermented product, and it is preferable to introduce a dedicated automatic facility for improving quality stability and productivity. This sterilizes the fermented yeast using a rapid sterilization apparatus (Outoclave).
이때, 본 발명에 의한 상기 제5단계는 발효물을 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 1차 생물반응에 첨가한 야생효모를 멸균한다. 이는 1차 생물반응을 거친 발효물을 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 생물반응시 투입된 야생효모를 멸균한다. 한편 통상적으로 급속 멸균이라 하면 온도 121도℃에서 10분~30분간, 132℃에서 10분~30분이 사용되고 있으나, 본 발명에서는 이보다 처리온도가 80℃~132℃의 온도에서 시간이 긴 10~30분 동안 처리하여 효과적으로 발효미생물을 멸균한다.At this time, in the fifth step of the present invention, the fermented product is sterilized by using a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 ° C for 10 to 30 minutes in the first biological reaction. The fermented material after the first biological reaction is sterilized using a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 ° C for 10 to 30 minutes during the biological reaction. Meanwhile, in the case of rapid sterilization, it is generally used at 121 ° C for 10 minutes to 30 minutes and at 132 ° C for 10 minutes to 30 minutes. However, in the present invention, Min to sterilize the fermenting microorganism effectively.
본 발명의 제6단계는 상기 제5단계의 발효물을 발효조 상에서 식품발효미생물과 혼합하여 2차 생물반응을 거쳐 발효산물을 생성한다. 제6단계는 발효산물을 생성하는 발효산물생성단계로, 즉 제4단계의 1차 생물반응을 거친 발효물에 식품발효미생물과 혼합하여 액상화된 발효산물을 생성하며, 품질 안정과 생산성 향상을 위해 해당 공정을 자동화한다.In the sixth step of the present invention, the fermentation product of the fifth step is mixed with the fermentation microorganism on the fermentation tank to produce a fermentation product through a secondary biological reaction. The sixth step is a fermentation product producing step for producing a fermented product. That is, the fermentation product obtained by the first step of the fourth step is mixed with a fermenting microorganism to produce a liquefied fermentation product. Automate the process.
이때, 본 발명에 의한 상기 제6단계는 발효물을 발효조의 온도 18℃~50℃를 유지하는 조건 하에서 포도주나 과일주 발효에 관여하는 식용발효미생물인 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양한 다음 투입하고, 무압에서 2~20일간 2차 생물반응으로 발효하여 2차 대사산물이 만들어진 액상화된 발효산물을 생성한다.At this time, in the sixth step according to the present invention, the fermentation product is added to the fermentation microorganism of Saccharomyces genus, Saccharomyces cerevisiae var. Sp., Which is involved in the fermentation of wine or fruit wine under the condition of maintaining the temperature of the fermenter at 18 ° C to 50 ° C. ellipsoideus is cultured to a population of 10 +6 to 10 +9 per gram (g), and then liquefied fermented product which is fermented by secondary bioreaction under pressure for 2 to 20 days to produce a secondary metabolite .
여기서, 말하는 액상화 발효를 위한 발효조는 특정물질이나 세포를 생산하기 위해, 비완전 무균 시스템과 완전 무균 시스템으로 나뉘며, 발효조의 종류로는 연속 교반식 생물 반응기, 공기 부양식 생물반응기, 혐기성 생물반응기로 나뉘며, 본 발명에서 사용되는 발효조는 생물반응의 적합한 온도범위는 10℃ 내지 60℃도정도이며, 살균된 연속 교반식 생물반응기(bioreactor)를 말한다. 생물반응기의 부피기준은 76%는 무 교반, 무 살균, 또는 호기성으로 설계된 것들이 사용되고 있으며, 무균유지가 가능한 생물반응기는 10%에 불가하다. 무균성 생물반응기는 항생제등의 고부가가치 산물에만 이용되고 있다. 본 발명에 사용되는 생물반응기(bioreactor)는 반응이 끝난 다음, 급속 멸균 단계가 따르기 때문에 무 교반, 무 살균, 또는 호기성으로 설계된 것들을 사용하여 편리하고 저렴한 생물반응 작업을 제공한다. 이러한 액상화 발효단계는 생물공정 응용분야에 대표적으로 상용되는 작업인 물질재료분야인 생분해 가능한 식품 부가물, 미네랄추출물과 유사한 작업이 진행된다. Here, the fermentation tank for liquefying fermentation is divided into a completely aseptic system and a completely aseptic system in order to produce a specific substance or cell. Examples of the fermentation tank include a continuously stirred bioreactor, an aerobic bioreactor, and an anaerobic bioreactor The fermentation tank used in the present invention refers to a bioreactor which is sterilized and continuously agitated and has a suitable temperature range of 10 ° C to 60 ° C. In terms of the volume of bioreactor, 76% are designed to be non-agitated, non-sterilized, or aerobic. Bioreactors capable of maintaining sterility are not available at 10%. Aseptic bioreactors are used only for high value crops such as antibiotics. The bioreactor used in the present invention provides a convenient and inexpensive bioreactor operation using those designed to be non-agitated, non-sterilized, or aerobic since the reaction is followed by a rapid sterilization step. This liquefaction fermentation step is similar to biodegradable food additives and mineral extracts, which are materials used in biological process applications.
이는 멸균과정을 거친 발효물을 온도 18℃~50℃로 자동으로 유지하는 무압의 조건 하에서 자동으로 관리되는 발효조에서 투입한 다음, 포도주나 과일주 발효에 관여하는 식용발효미생물인 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양하여 투입하여 무압에서 2~20일간 2차 생물반응으로 발효하여 2차 대사산물이 만들어진 액상화된 발효산물을 생성한다. 여기서, 액상화(액체)발효단계는 생물공정 응용분야에 대표적으로 상용되는 작업인 물질재료분야인 생분해 가능한 식품 부가물, 미네랄추출물과 유사한 작업이 진행된다. The fermentation broth was automatically fed to fermentation tank under autoclaving conditions, maintaining sterilized fermentation temperature at 18 ℃ ~ 50 ℃. Then, fermented microorganisms such as Saccharomyces genus, Saccharomyces cerevisiae var . ellipsoideus is cultured to a population of 10 +6 to 10 +9 per gram (g), and fermented by secondary bioreaction under pressure for 2 to 20 days to produce a liquefied fermented product having a secondary metabolite . Here, the liquefaction (liquid) fermentation step is similar to a biodegradable food additive or mineral extract, which is a material material that is typically used in biological processing applications.
즉, 발효조(생물반응기)에서 1차로 발효과정을 마친 발효물을 더욱 안전하게 식용 및 원료로 사용하기 위해 포도주나 과일주 발효에 많이 고착되어 이용되는 식용발효미생물인 중 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 이용하여 액상 발효하는 것이다. That is, in order to more safely use the fermented product after the fermentation process in the fermentation tank (bioreactor) more safely as food and raw materials, the fermentation microorganism of edible fermentation which is frequently used for fermentation of wine or fruit juice, among Saccharomyces cereus, Saccharomyces cerevisiae var. It is a liquid fermentation using ellipsoideus.
한편, 미생물의 일종인 효모의 작용에 의해서 당으로부터 알코올과 이산화탄소가 생성되는 알코올발효가 대표적인 예이며, 그 밖에도 젖산균에 의해서 당으로부터 젖산이 생성되는 젖산발효, 아세트산균에 의해서 에틸알코올로부터 아세트산이 생성되는 아세트산발효, 어떤 종의 세균에 의해서 당과 암모니아로부터 글루탐산 등의 아미노산이 생성되는 아미노산발효 등 다양한 발효현상이 알려져 있다. 이상의 정의와는 별도로 효모에 의한 알코올발효의 연구를 통해서 그것이 생물학적으로는 산소가 없는 상태에서 당의 분해에 의해 생기는 에너지를 효모 자신이 이용할 수 있는 형태의 에너지로 뽑아내기 위한 물질대사 과정이다. On the other hand, alcoholic fermentation, in which alcohol and carbon dioxide are produced from sugars by the action of yeast, a kind of microorganisms, is a typical example. Lactic acid fermentation in which lactic acid is produced from sugar by lactic acid bacteria, acetic acid is produced from ethyl alcohol by acetic acid bacteria Fermentation of amino acids such as glutamic acid is produced from sugar and ammonia by a bacterium of a variety of species. In addition to the above definition, the study of alcohol fermentation by yeast is a metabolic process that extracts the energy generated by the degradation of sugars in a biologically oxygen-free form into a form of energy available to the yeast itself.
이 과정은 모든 생물에 공통적이라는 것이 밝혀졌다. 따라서 생화학에서 말하는 발효는 산소를 사용해서 유기물을 분해하여 에너지를 뽑아내는 호흡과, 빛에너지를 고정하는 광합성과 함께 생물의 에너지 획득대사의 3대 형식의 하나를 나타내는 용어로 쓰이고 있다. 예로부터 빵ㆍ술ㆍ식초ㆍ된장ㆍ간장ㆍ치즈ㆍ젖산음료 등 각종 양조식품의 제조에 여러 가지 미생물에 의한 발효현상이 이용되어 왔는데, 그 중에서도 효모의 작용에 의해서 술을 만드는 알코올발효는 인간의 많은 관심을 끌게 되었다.It turns out that this process is common to all living things. Therefore, fermentation in biochemistry is used as a term to describe one of the three types of metabolism of living organisms, together with breathing, which decomposes organic matter by using oxygen, and photosynthesis that fixes light energy. Various fermentation phenomena have been used for the production of various brewed foods such as bread, sake, vinegar, soybean paste, soy sauce, cheese, lactic acid beverage, among others. Among them, alcohol fermentation, which produces alcohol by the action of yeast, It attracted much attention.
이것은 포도주나 맥주를 제조할 때 발생하는 이산화탄소가 거품이 되어 솟아오르는 현상을 가리키는 것으로 짐작된다. 잡다한 미생물의 혼입ㆍ증식을 막으면서 효모를 우선적으로 증식시키고, 이 효모의 알코올발효에 의해서 좋은 술을 만들기 위해 경험을 바탕으로 한 합리적인 기술이 개발되었으나 그 현상의 본체는 오랫동안 밝혀내지 못한 채 신비한 것으로 여겨졌다. 19세기 전반에 L. 파스퇴르는 알코올발효ㆍ젖산발효ㆍ부티르산발효 등 여러 가지 발효현상의 연구를 통해서 이들 각각의 발효가 고유의 미생물의 작용에 의해서 일어난다는 것을 명백하게 증명하였다. This is presumed to be a phenomenon in which carbon dioxide generated from the manufacture of wine or beer bubbles up. A rational technique based on experience has been developed to produce a good wine by fermentation of alcohol by fermentation of the yeast, while preventing the mixing and multiplication of miscellaneous microorganisms. However, the main body of the phenomenon is mysterious It was considered. In the first half of the nineteenth century, L. Pasteur clearly demonstrated that each of these fermentations was caused by the action of unique microorganisms through the study of various fermentations such as alcohol fermentation, lactic acid fermentation and butyric acid fermentation.
이는 파스퇴르에 의한 발효의 연구를 통해서 현대미생물학이 탄생하였으며, "발효는 산소가 없는 상태에서의 생명활동의 귀결이다."라는 그의 말은 발효의 생물학적 정의를 정확하게 표현한 것이다. 19세기 말에 E. 부흐너는 갈아 으깬 효모의 추출액으로도 알코올발효가 일어난다는 것을 확인함으로써 발효는 효모 속에 들어 있는 효소의 촉매작용에 의한다는 것을 실험적으로 밝혔다. 다시 20세기 전반에 생화학적 연구에 의해서 알코올발효의 메커니즘이 세부에 이르기까지 해명되었다. The study of fermentation by Pasteur produced modern microbiology, and his words, "Fermentation is the result of life activity in the absence of oxygen," is an accurate representation of the biological definition of fermentation. At the end of the nineteenth century, E. Buchner experimentally confirmed that fermentation is due to the catalytic action of enzymes in the yeast, confirming that alcohol fermentation occurs even with the extract of the ground yeast. In the first half of the 20th century, the mechanism of alcohol fermentation was elucidated to the details by biochemical studies.
그리고 제2차 세계대전 뒤 항생물질ㆍ아미노산 등의 새로운 유용물질을 만드는 각종 미생물이 발견됨에 따라 거대한 발효공업으로까지 발전하였으며, 오늘날에는 다양한 미생물에 의한 물질생산의 중요한 수단이 되고 있다. 즉, 효모에 의한 알코올발효는 근육에서 일어나는 해당 작용(산소가 없이 일어나는 포도당대사)과 거의 같은 엠덴-마이어호프(Emden-Meyerhof) 경로에 의해서 진행된다. 이 경로 중에서는 인산화된 고에너지의 중간생성물로부터의 인산기(燐酸基)의 전이에 의해서 ATP의 형태로 에너지가 생성되는 한편, 경로 중의 중간생성물이 산화될 때 생긴 수소는 경로의 아래 단계에 있는 산화형의 중간생성물의 환원에 사용됨으로써 산화ㆍ환원의 평형이 이루어지고, 그 결과로 산소가 없는 상태에서 반응이 진행되어 에틸알코올이 대량으로 생성된다.After the Second World War, various microorganisms which make new useful substances such as antibiotics and amino acids have been discovered, and have developed into a huge fermentation industry. Today, they are important means of producing various microorganisms. That is, fermentation of alcohol by yeast proceeds by the Emden-Meyerhof pathway, which is almost the same as the corresponding action in the muscles (glucose metabolism without oxygen). In this pathway, energy is produced in the form of ATP by the transfer of phosphoric acid (phosphoric acid group) from the phosphorylated high energy intermediate product, while the hydrogen generated when the intermediate in the pathway is oxidized is oxidized Is used for the reduction of the intermediate product, so that the equilibrium of oxidation and reduction is achieved, and as a result, the reaction proceeds in the absence of oxygen to produce a large amount of ethyl alcohol.
즉 알코올발효에 의해서 포도당 1분자로부터 생성되는 에너지는 ATP의 형태로 2분자에 지나지 않으며, 호흡에 의해서 포도당 1분자가 완전 산화될 때 생기는 ATP38분자에 비하면 매우 적다. 생화학적으로는 어떤 물질의 산화에 의해서 생성되는 수소가 호흡에서와 같이 산소와 결합하지 않고 대사 경로 중의 다른 중간생성물의 환원에 사용되며, 그 때문에 산소가 없는 상태에서 대사가 진행되어 대량의 대사산물이 축적되는 동시에 ATP가 생성되는 형식의 에너지 획득대사를 발효라고 한다. In other words, the energy generated from one molecule of glucose by alcohol fermentation is only two molecules in the form of ATP, which is very small compared to the ATP38 molecules formed when one molecule of glucose is completely oxidized by respiration. Biochemically, hydrogen produced by the oxidation of certain substances is used to reduce other intermediates in the metabolic pathway without binding to oxygen, as in respiration, and therefore metabolism proceeds in the absence of oxygen, Is the accumulation of energy and ATP is produced in the form of energy acquisition metabolism is called fermentation.
한편, 생물반응에 사용되는 야생효모(wild yeast)와 엿길금, Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus의 균주는 다양한 2차 대사산물을 만든다. 대사산물을 다시 설명하자면 1차대사산물은 생물의 생존에 필수적인 물질로서 생리적 의의는 밝혀져 있으나 2차 대사산물의 의의는 아직 불명확하다. 외적에 대한 방어물질로서 항생물질로 연구가 되고 있으며, 생리활성에 대한 산물로 항 종양성 다당류, 항바이러스 물질, 항균성 물질, 효소저해제, 핵산관련물질, 아미노산 관련물질, 유기산, 식물 호르몬류, 그 외의 생리활성 물질로 펩타이드나 단백질계의 생리활성 물질들로 곤충, 선충, 점균 등에 작용하는 물질, 식물 생육저해물질, 비타민 B1 파쇄물질, 약리활성 물질 등 아직도 밝혀지지 않는 많은 부분들이라고 볼 수 있다. On the other hand, the wild yeast and the pheromone, Saccharomyces spp., Saccharomyces cerevisiae var. The strain of ellipsoideus produces various secondary metabolites. To recapitulate the metabolites, the first metabolites are essential for the survival of the organisms. Their physiological significance is clear, but the significance of the second metabolites is still unclear. Antimicrobials, antimicrobials, enzymatic inhibitors, nucleic acid-related substances, amino acid-related substances, organic acids, phytohormones, and the like. Other physiologically active substances are peptides and protein-based physiologically active substances, which are still unknown, such as substances acting on insects, nematodes, germs, plant growth inhibitors, vitamin B1 breakdown substances and pharmacologically active substances .
더구나, 본 발명에 생물공정 중 반응에 사용하고자 하는 야생효모(wild yeast) 종류나 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus의 균주는 특히 2차 대사산물에 있어서 화학구조의 다양성과 종의 풍부함으로 인하여 산업적으로 중요한 미생물로 인식되어 있다. 물질대사산물은 1차 대사산물, 2차대사산물로 나뉘며, 2차대사산물은 주로 식물, 미생물에서 나타나는 알칼로이드, 테르펜, 플라보노이드, 항생물질 등의 다양한 화합물로 이들은 약용, 향료, 향장원료, 기능성 식품의 원료 등에 유용한 물질로 부각되고 있다. 앞으로도 토양미생물, 유산균, 진균은 새로운 균주의 분리, 유전자 기능 등을 통하여 생물소재 산업의 중요한 위치를 차지하고 있다.Furthermore, in the present invention, wild yeast species or Saccharomyces cerevisiae, Saccharomyces cerevisiae var. The strain of ellipsoideus has been recognized as an industrially important microorganism due to the diversity of chemical structure and abundance of species, especially in the secondary metabolites. Metabolites are classified into primary metabolites and secondary metabolites. Secondary metabolites are various compounds such as alkaloids, terpenes, flavonoids and antibiotics, which are mainly found in plants and microorganisms. They are medicinal, fragrant, And the like. Soil microbes, lactic acid bacteria, and fungi continue to occupy an important position in the biomaterial industry through the separation of new strains and gene functions.
본 발명의 제7단계는 상기 제6단계의 발효산물을 규조토 여과기를 이용하여 불순물을 제거한 다음, 25~60 Brix를 지니도록 농축한다. 제7단계는 액상(액체)화된 발효산물을 여과 및 농축하는 여과/농축단계로, 특히 발효산물을 여과 및 농축함에 있어서 생산성 향상을 위해 전용의 자동화 설비를 도입하는 것이 좋다. 이는 발효산물을 1차적으로 규조토 여과기를 이용하여 불순물을 여과한 다음, 2차적으로 증발 농축(evaporation)방법을 이용하여 고형분의 함량 25~60 Brix를 지니도록 농축한다.In the seventh step of the present invention, the fermentation product of the sixth step is removed by using a diatomaceous earth filter and then concentrated to have a Brix of 25 to 60 Brix. The seventh step is a filtration / concentration step for filtrating and concentrating the fermentation product that has been liquid (liquid). Especially, it is preferable to introduce a dedicated automated facility for improving the productivity in filtration and concentration of the fermentation product. The fermentation product is firstly filtered using a diatomaceous filter to concentrate the impurities to a solid content of 25-60 Brix by evaporation.
즉, 발효가 완료된 액상(액체)화된 발효산물은 많은 부유물질과 불투명한 액체상태의 물질로 되어 있기 때문에 규조토 여과기를 이용하여 불순물을 거의 여과시켜 고형분이 투명한 수용성 물질의 상태를 유지한다. 이어서, 액상(액체)화된 발효산물을 농축하는데, 농축(Concentration)이라 함은 용액으로부터 용매를 제거하여 용액의 농도를 높여주는 조작으로 증발 농축(evaporation)방법으로 용액을 비점(끓는점)까지 가열하여, 기화에 의하여 용액으로부터 수분을 제거하는 방법으로 고형분의 함량이 25~60 Brix로 농축한다. 이는 액상 반응된 발효산물은 많은 부유물질과 불투명한 액체상태의 물질로 되어 있기 때문에 고형분이 거의 여과되어 투명한 수용성 물질의 상태를 유지하는 것을 제공한다.That is, since the fermented fermentation product that has been fermented is composed of many suspended substances and opaque liquid substances, the diatomaceous filter is used to filter the impurities and maintain the state of the water-soluble substance that is solid and transparent. Concentration refers to the process of heating the solution to the boiling point (boiling point) by evaporation by increasing the concentration of the solution by removing the solvent from the solution , The water content is removed from the solution by vaporization, and the solid content is concentrated to 25 to 60 Brix. This is because the liquid-reacted fermentation products are composed of many suspended substances and opaque liquid substances, so that the solids are substantially filtered to maintain the state of the transparent water-soluble substance.
본 발명의 마지막 단계인 제8단계는 상기 제7단계의 발효산물을 스프레이 드라이어(Spray dryer)를 이용하여 수분율 5~7%를 지니도록 건조한다. 제8단계는 농축된 발효산물을 건조 및 완성하는 건조/완성단계로, 특히 발효산물을 건조함에 있어서 생산성 향상을 위해 전용의 자동화 설비를 도입하는 것이 좋다.Step 8, which is the last step of the present invention, is a step of drying the fermented product of the seventh step using a spray drier to a moisture content of 5 to 7%. Step 8 is a drying / finishing step for drying and completing the concentrated fermentation product. In order to improve the productivity in drying the fermentation product, it is preferable to introduce a dedicated automatic facility.
이는 농축된 발효산물을 저장, 포장, 수송 등의 경비를 절감하고 액체부피를 줄여 가용성 성분의 농도를 높여 응용범위를 높이고, 넓혀 용도를 다양화시키고 저장성을 향상시키기 위해 함수분율이 5~7%가 되도록 스프레이 건조 분말로 제조한다. 즉, 농축된 발효산물을 스프레이 드라이어(Spray dryer)를 이용하여 분말로 건조함에 따라 저장, 포장, 수송 등의 경비를 절감하면서 액체부피를 줄여 가용성 성분의 농도를 높여 응용범위를 높이고, 무의 약리적인 성분 및 다양한 효소들이 함유된 식품원료(야채스프 등)를 비롯하여 음용원료, 효소원료, 의약원료, 기능성식품 원료 및 향장원료 등 다양한 원료로 자유로운 제형 변화를 손쉽게 할 수 있고, 저장성을 향상하여 최적의 효용을 제공한다.In order to diversify the application and to improve the storage capacity, it is necessary to increase the concentration of the soluble component by increasing the concentration of the soluble component by decreasing the cost of storing, packing and transporting the concentrated fermentation product, By weight. In other words, by drying the concentrated fermented product with powder using a spray dryer, it is possible to increase the application range by reducing the volume of the liquid, reducing the cost of storage, packaging, transportation, etc. by increasing the concentration of the soluble component, It is possible to easily change formulations freely with various raw materials such as raw materials for foods, enzymes, pharmaceuticals, functional foods and raw materials for fermentation, including food ingredients (such as vegetable soups) containing phosphorus components and various enzymes, .
상기와 같이, 1차 2차 거친 생물반응 단계를 포함하는 발효를 거듭함에 따라, 무와 무청에 함유된 유효 물질과 효소들의 분자의 사슬을 적은 단위로 끊어져 식품원료(야채스프 등)와 효소원료를 비롯하여 음용 원료로 사용할 시 장내에 작용과 흡수가 용이하여 유효 성분이 인체에 더욱 효과적인 흡수를 제공되고, 향장원료로 사용할 시 피부모공으로 흡수가 용이하게 만들고, 이외에도 의약원료, 기능성식품 원료 등에도 다양하게 병용할 수도 있어 자유로운 제형 변화를 손쉽게 할 수 있다.As described above, as the fermentation including the first secondary coarse bioreaction step is repeated, the chain of molecules of the active substances and the enzymes contained in the radish and the whey are broken into small units, and the food raw materials (vegetable soup etc.) The active ingredient can be more effectively absorbed into the human body and can be easily absorbed into the skin pores when used as a raw material for the flavor and can be used in a variety of pharmaceutical raw materials and functional food raw materials So that the free formulations can be easily changed.
이와 같이, 본 발명의 발효산물을 제조하는 방법은 무 및 무의 부산물인 무청의 대량 발효가공을 위하여 무와 무청을 세척/건조한 다음 파쇄/분쇄하고, 분말의 잡균을 멸균한 다음 1차 생물반응 발효과정인 야생효모(Wild yeast)를 투입하여 1차 발효과정을 거치고, 2차 생물반응 발효과정인 액상화 발효과정을 생물반응기를 이용하여 식용발효미생물 중 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 투입하여 발효공정을 마친 발효산물은 2차에 걸쳐 발효가 되는 과정에 무와 무청의 세포막이 파괴되어 불용성 물질들을 수용화 및 가용성 물질로 변환시키고 미생물들이 잘게 부수어 함유되어 있는 유효성분이 수용성으로 용해되고, 용해된 발효산물이 식품원료(야채스프 등) 및 효소원료를 비롯하여 음용원료, 화장품원료, 의약원료, 기능성식품 원료 등으로 사용할 때 체내에서 쉽게 흡수될 수 있는 조성물을 제공한다. 또한 미생물에 발효에 따른 비타민과 미생물간의 2차대사산물을 아울러 제공 가능하다.Thus, the method for producing the fermentation product of the present invention is characterized in that for the mass fermentation process of the fermented product, which is a byproduct of fermentation and fermentation, the fermented product is washed / dried and then crushed / ground, The fermentation process of liquefied fermentation, a secondary fermentation process, is carried out by using a bioreactor to produce Saccharomyces cerevisiae, Saccharomyces cerevisiae var. ellipsoideus is added to the fermented product, fermentation products are fermented in the process of fermentation in the process of fermentation of the raw and unirradiated cell membranes are destroyed to convert the insoluble substances into water soluble and soluble substances, microbial flakes and finely divided active ingredients dissolved in water soluble And the melted fermentation product can be easily absorbed in the body when it is used as a raw material for food (vegetable soup, etc.) and an enzyme raw material, as a raw material for drinks, a raw material for cosmetics, a raw material for medicines and a raw material for functional foods. It is also possible to provide secondary metabolites between vitamins and microorganisms upon fermentation of microorganisms.
본 발명은 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형예 또는 수정예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.
Claims (6)
상기 제1단계의 건조물을 분쇄하여 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 잡균을 멸균하는 제2단계;
상기 제2단계의 분말을 배양조 상에서 야생효모(Wild yeast)와 증류수를 혼합한 다음, 발효에 필요한 엿기름과 올리고당을 추가하여 혼합물을 생성하는 제3단계;
상기 제3단계의 혼합물을 발효조를 이용하여 1차 생물반응을 거쳐 발효물을 생성하는 제4단계;
상기 제4단계를 거친 발효물을 급속살균장치(Outoclave)를 이용하여 야생효모를 멸균하는 제5단계;
상기 제5단계의 발효물을 발효조 상에서 식품발효미생물과 혼합하여 2차 생물반응을 거쳐 발효산물을 생성하는 제6단계;
상기 제6단계의 발효산물을 규조토 여과기를 이용하여 불순물을 제거한 다음, 25~60 Brix를 지니도록 농축하는 제7단계; 및
상기 제7단계의 발효산물을 스프레이 드라이어(Spray dryer)를 이용하여 수분율 5~7%를 지니도록 건조하는 제8단계;를 포함하여 이루어지는 것을 특징으로 하는 무와 무청을 이용한 발효산물을 제조하는 방법.A first step of washing and then drying with the aid of radish and austenitic starch;
A second step of pulverizing the dried material of the first step to produce powder, and sterilizing the bacterium by using a rapid sterilization apparatus (Outoclave);
A third step of mixing the wild yeast and distilled water on the culture tank in the second step and adding maltose and oligosaccharide necessary for fermentation to produce a mixture;
A fourth step of producing a fermentation product through a first biological reaction using the fermentation tank in the third step;
A fifth step of sterilizing the fermented material after the fourth step by using a rapid sterilization apparatus (Outoclave);
A sixth step of mixing the fermented product of step 5 with a food fermenting microorganism on a fermentation tank to produce a fermentation product through a secondary biological reaction;
A sixth step of removing the impurities from the fermentation product using a diatomaceous earth filter and then concentrating the fermented product to have a Brix of 25 to 60; And
And drying the fermented product of step 7) so as to have a moisture content of 5 to 7% by using a spray drier.
상기 제2단계는 분쇄기로 60~200메쉬의 분말로 생성하고, 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 잡균을 멸균하는 것을 특징으로 하는 무와 무청을 이용한 발효산물을 제조하는 방법.The method according to claim 1,
Wherein the second step is performed by using a pulverizer to produce 60 to 200 mesh powder, and sterilization is performed for 10 to 30 minutes at a temperature of 80 to 132 DEG C using a rapid sterilization apparatus (Outoclave) ≪ / RTI >
상기 제3단계는 분말에 야생효모(Wild yeast)를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양하여 증류수와 혼합하여 pH 4.5~6.7을 지닌 혼합물을 생성하고, 엿기름 0.5중량%와 올리고당 3중량%를 추가하여 수분율 60~100%를 지닌 혼합물을 생성하는 것을 특징으로 하는 무와 무청을 이용한 발효산물을 제조하는 방법.The method according to claim 1,
In the third step, the wild yeast is cultured in the powder to a population of 10 +6 to 10 +9 per gram, mixed with distilled water to produce a mixture having a pH of 4.5 to 6.7, 0.5% by weight and 3% by weight of oligosaccharide are added to produce a mixture having a moisture content of 60 to 100%.
상기 제4단계는 혼합물을 발효조의 온도 15~45℃를 유지하는 조건 하에서 2~20일간 생물반응으로 발효하여 2차대사산물이 만들어진 발효물을 생성하는 것을 특징으로 하는 무와 무청을 이용한 발효산물을 제조하는 방법.The method according to claim 1,
Wherein the fermentation product is fermented by a biological reaction for 2 to 20 days under the condition of maintaining the temperature of the fermentation tank at 15 to 45 ° C to produce a fermentation product in which the secondary metabolite is produced, Lt; / RTI >
상기 제5단계는 발효물을 급속살균장치(Outoclave)를 이용하여 80℃~132℃의 온도로 10~30분간 1차 생물반응에 첨가한 야생효모를 멸균하는 것을 특징을 하는 무와 무청을 이용한 발효산물을 제조하는 방법.The method according to claim 1,
Wherein the fermentation product is sterilized by using a rapid sterilization apparatus (Outoclave) at a temperature of 80 to 132 占 폚 for 10 to 30 minutes in a primary bioreactor. ≪ / RTI >
상기 제6단계는 발효물을 발효조의 온도 18℃~50℃를 유지하는 조건 하에서 포도주나 과일주 발효에 관여하는 식용발효미생물인 Saccharomyces속, Saccharomyces cerevisiae var. ellipsoideus를 그람(g)당 개체수가 10+6~10+9의 개체수가 되도록 배양한 다음 투입하고, 무압에서 2~20일간 2차 생물반응으로 발효하여 2차 대사산물이 만들어진 액상화된 발효산물을 생성하는 것을 특징으로 하는 무와 무청을 이용한 발효산물을 제조하는 방법.The method according to claim 1,
In the sixth step, the fermentation product is added to the fermentation microorganism Saccharomyces cerevisiae, Saccharomyces cerevisiae var. Sp., Which is an edible fermentation microorganism involved in fermentation of wine or fruit under the condition of maintaining the temperature of the fermentation tank at 18 ° C to 50 ° C. ellipsoideus is cultured to a population of 10 +6 to 10 +9 per gram (g), and then liquefied fermented product which is fermented by secondary bioreaction under pressure for 2 to 20 days to produce a secondary metabolite Wherein the fermentation product is fermented using a fermentation broth.
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| KR20040102621A (en) * | 2003-05-28 | 2004-12-08 | 권국원 | Concentration undiluted solution abstraction method of rassica rapa and manufacture method of food to use it |
| KR20090058161A (en) * | 2007-12-04 | 2009-06-09 | 김광순 | Nothing, even drinks. |
| KR20110077592A (en) * | 2009-12-30 | 2011-07-07 | 대한민국(농촌진흥청장) | Method for preparation of fermented beverage obtained from turnips by using rice koji |
| KR101054041B1 (en) | 2011-01-31 | 2011-08-04 | 최재홍 | The composition and method for large processing of fermentation extract and material fermentation which uses the dendropanax morbifera |
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| KR20090058161A (en) * | 2007-12-04 | 2009-06-09 | 김광순 | Nothing, even drinks. |
| KR20110077592A (en) * | 2009-12-30 | 2011-07-07 | 대한민국(농촌진흥청장) | Method for preparation of fermented beverage obtained from turnips by using rice koji |
| KR101054041B1 (en) | 2011-01-31 | 2011-08-04 | 최재홍 | The composition and method for large processing of fermentation extract and material fermentation which uses the dendropanax morbifera |
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