KR101497050B1 - A manufacturing method of functional fermented food - Google Patents

Abstract

The present invention relates to a functional fermented food and a method for producing the functional fermented food, and a main object of the present invention is to provide a health food containing various nutrients and physiologically active substances required by the human body evenly. The functional fermented food according to one aspect of the present invention is characterized in that fermentation enzyme solution using vegetables, mountain pasture, mushroom, seaweed, fruit, and fermentation enzyme powder using grains are mixed.
According to another aspect of the present invention, there is provided a method for preparing a functional fermented food product comprising the steps of: fermenting a fermented enzyme solution containing fermented vegetables, anthocyanins, mushrooms, seaweeds, and fruits; A fermentation enzyme powder preparation step of fermenting cereals, followed by drying and pulverization; Mixing and homogenizing the fermentation enzyme solution prepared in the above step and the fermentation enzyme powder to prepare a homogenized mixture; A re-fermentation step of re-fermenting a mixture of the fermentation enzyme solution and the fermentation enzyme powder prepared at the above step at 25 to 35 ° C; And aging the resulting re-fermented mixture at 5 DEG C or below.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a functional fermented food,

More particularly, the present invention relates to a functional fermented food and a process for producing the fermented food, and more particularly, to a fermented food which is fermented by fermenting vegetables, mountain pastures, mushrooms, seaweeds, fruits and cereals individually or by types, To a functional fermented food prepared by adding a specific functional substance to the fermented food and a method for producing the functional fermented food.

Now, health is a trend. But living in a prosperous society, I am suffering from modern diseases. The reason for this is that nutrition is abundant due to high fat foods such as fast foods and meat foods, unbalanced diet and phagocytosis, the imbalance of nutrition is intensified, and it is caused by the lifestyle habits of modern people exposed to lack of exercise, And it is becoming more and more people who need supplementary food that overcomes and complements them.

In particular, cancer, which is the most likely cause of death, is believed to help prevent and prevent the occurrence and growth of several hundreds of pathways. This is the role of various nutrients, especially various vitamins, minerals, essential amino acids and bioactive substances in foods. These nutrients can not be obtained from any particular food. Therefore, nutritionists are encouraged to eat evenly. However, obtaining these nutrients from ordinary foods is not difficult at all. You can not find anything else and you can not digest it even if you eat it.

The present inventors have studied various ways of obtaining the most effective nutrients required by the human body, and have found that fermenting vegetables, mushrooms, mushrooms, seaweeds, fruits, and grains individually or by kinds, When fermented food is produced, it can be helpful to obtain nutrients needed by the human body with physiologically active substances of phytochemical as well as various trace elements, and it is easy to digest and absorb, It is possible to manufacture health foods that can be used as food.

Further, when the functional material is added to the product of the present invention, it is found that there is a preventive and healing effect on a specific disease without side effects of the functional material itself, and the present invention has been completed to produce a functional fermented food.

Accordingly, a main object of the present invention is to provide a functional health fermentation enzyme food containing various nutrients and physiologically active substances required by the human body evenly.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, the present invention provides a functional fermented food comprising a mixture of fermented enzyme solution and a fermented enzyme powder using vegetables, matsutake mushrooms, seaweeds, and fruits.

According to a preferred embodiment of the present invention, the functional fermented food is characterized in that the fermentation enzyme solution and the grain fermentation enzyme powder are mixed in a ratio of 10 to 5 to 35 on a mass basis.

According to a preferred embodiment of the present invention, the functional fermented food product is a paste product which can be spoon-dried.

According to a preferred embodiment of the present invention, the functional fermented food is further supplemented with a health functional substance.

According to a preferred embodiment of the present invention, the health functional substance is selected from the group consisting of Fucoidan, Curcumin, Sulforaphane, Glucosamine, Proteoglycan, Chondroitin sulfate Lutein, Astaxanthin, and astaxanthin.

According to another aspect of the present invention, there is provided a method for preparing a functional fermented food product comprising the steps of: fermenting a fermented enzyme solution containing fermented vegetables, anthocyanins, mushrooms, seaweeds, and fruits; A fermentation enzyme powder preparation step of fermenting cereals, followed by drying and pulverization; Mixing and homogenizing the fermentation enzyme solution prepared in the above step and the fermentation enzyme powder to prepare a homogenized mixture; A re-fermentation step of re-fermenting a mixture of the fermentation enzyme solution and the fermentation enzyme powder prepared at the above step at 25 to 35 ° C; And aging the resulting re-fermented mixture at 5 DEG C or below.

According to a preferred embodiment of the present invention, the aging period is one week to one year.

The functional fermented food according to the present invention is useful for obtaining nutrients required by the human body from physiologically active substances of phytochemical as well as various trace elements as well as beneficial substances which are low-molecular-ized and newly produced in various fermentation processes and are newly produced Can be given, and digestion and absorption is easy, so people with weak digestion function can be eaten freely.

Enzyme products are not only highly active because they have many kinds of enzymes combined with many kinds of raw materials, they also produce new substances in the metabolic process of microorganisms. They contain yeast, enzymes and live bacteria, specifically amylase and protease, It is not only good for science but also good for health.

In addition, the functional fermented food according to the present invention can be used as a functional fermented food, which contains essential amino acids, various amino acids, various vitamins, minerals required by human body, antioxidants such as phytochemical anthocyanin, polyphenol, lutein, alicin, carotenoid, flavonoid, lycopene, It is a health food containing various nutrients and physiologically active substances such as saponin.

It also contains a variety of medicinal ingredients such as isopara bones, peptides, lecithins, and rare synthetic fenugreek extract. These are strong physiologically active substances having antioxidant properties represented by anti-aging.

In addition, based on the results of many research experiments, the functional fermented food of the present invention is effective for purification of blood, improvement of metabolism of digestion and absorption, immunity enhancement for inhibiting infection of pathogens, decomposition of carcinogens, improvement of metabolism, .

In addition, it is possible to add various kinds of physiologically active substances such as various amino acids, vitamins, minerals, and various physiologically active substances of phytochemicals to prevent or suppress various pathways of cancer cell growth and growth Functions that can help prevent and cure cancer, can be used as a supplement for cancer patients.

For example, the functional additive of the present invention can be used as a health supplement for a more potent cancer patient by adding one or more of fucoidan, curcumin, and sulfolane having apoptosis function for cancer patients.

In addition, glucosamine, proteoglycan, chondroitin, and the like can be added to joints to protect the joints.

In addition, ocular hypertrophy, inflammation, lutein and astigyne to add to protect the eyes and prevent eye health supplements can be made.

In addition, substances that are effective for a specific disease can be added to make certain health supplements that prevent certain diseases and aid in healing.

Functional substances are often accompanied by side effects as well as effects. However, the functional substances added to the complex enzyme of the present invention have the advantage of eliminating the side effects of functional substances and increasing the effect by synergy with the complex enzyme products.

For example, glucosamine, which is good for bone health, often causes digestive disorders. Increasing the dosage of chaga mushrooms is a good thing. However, these side effects do not seem to have side effects when ingested with complex enzymes.

 In addition, because all the nutrients needed by the human body are made by making composite products with all the materials that are beneficial to the human body, it is possible to improve the lifestyle-related diseases caused by the nutritional imbalance even in the saturated state, The utilization value is very high and will greatly contribute to the public health.

Also, in the modern society, which rapidly enters into the aged society, the health policy is shifted from the treatment of disease to the prevention center, and the functional fermented food according to the present invention is the best fit for such policies and trends.

1 is a block diagram showing a method for producing a functional fermented food according to the present invention.

Hereinafter, a method for producing a functional fermented food according to the present invention will be described in detail with reference to the accompanying drawings.

1. Material preparation process

To prepare a material to be used in the present invention.

The main ingredient is an edible plant material. Any plant that is cultivated or naturally cultivated by organic farming, such as edible vegetable, mountain pasture, mushroom, seaweed, fruit, cereal, etc., can be used, but it is preferable to select a material that has already proven efficacy.

For example, in the case of plum, citrus acid, tartaric acid, and oleanolic acid are contained in the flesh of the plum, and malachite contains malic acid, tartaric acid, and succinic acid. .

The main ingredients of bellflower are inuline, platycodinin, and saponin, which stop coughing and remove sputum and inflammation.

Mugwort is rich in minerals, vitamin C, and vitamin A, and cineol is an essential oil component, indicating strong sterilizing power. In addition, the effect of hematocrit, detoxification, blood clotting, tang, gangjeong, inflammation, analgesia, diuretic, hemostasis, and other various transplantable tumor.

Dandelion is known to have antinociceptive properties such as anticholinergic activity, antinociceptive activity, bile secretion, antinociceptive activity, and tonic picrin. Is known to act as a kind of immunosuppressive agent.

In the outpost of cold water, it is known that tyramine, inositol, choline, acetylcholine, flavonoid diosmin, vitamin K and the like exist, and it acts to lower hemostasis, cardiovascular expansion and blood pressure.

Spinach is the top 10 health food, with many carotene, minerals and vitamins.

Cabbage, broccoli, kale, and other cruciferous plants contain indole, sulfolaban, and other ingredients. Vitamins, diastases, and fermented foods are many.

Tomatoes are lycopene and vitamin potassium.

There are many pectic acid citrate in apples.

Vitamin C, provitamin A, pigments such as cryptoxanthin and tannin are good for cancer, and tannin is known to bind with acetaldehyde to relieve hangover.

Specifically, the raw materials of the present invention are as follows.

(1) Vegetables - radish, pear, cabbage, spinach, green onion, garlic, leek, carrot, bellflower, broccoli, cabbage, beet, dolmens, ginger, tomato, pumpkin, sesame leaf, sole, onion, eggplant, barley buds, Etc

(2) Mountain wildflowers - thistle, plantain, dandelion, turmeric, mulberry, licorice, plum, chicory, aloe, herbivorous, fresh keel, kale, cucumber, corn beard, dill, pine needles, licorice, jujube, ginseng, green tea , Gugija, lucidum, motherwort, Indongcho, Injinpugi, etc.

(3) Mushroom - mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom, mushroom

(4) Seaweeds - Seaweed, kelp, tortoise, parasitoid

(5) Fruits - Plum, apple, persimmon, grape, fig, kiwi, citron, tangerine, mandarin, peach, blueberry,

(6) Cereals - Brown rice, barley, whole wheat, buckwheat, black rice, mung bean, yulmu, sorghum, black soybean, etc.

In addition, prepare sugar and fermentation bacteria for fermentation of the above materials.

Sugar is preferable to organic sugar or black sugar which is rich in minerals and vitamins than white sugar. Fermentation takes place either by natural fermentation or by fermentation. It may also be fermented concurrently.

As the fermenting bacteria, yeasts, natto bacteria, actinomycetes, lactic acid bacteria, lactic acid bacteria, mushroom bacteria, Bacillus subtilis, and germ bacteria are all known as fermenting bacteria, and fermenting bacteria suitable for each main material are selected and used. For example, yeasts and lactic acid bacteria are used for vegetables, mountainous pastures, mushrooms, fruits and seaweeds, and yeasts such as Bacillus cereus, barley, brown rice, whole wheat flour are preferably fermented using Ganoderma lucidum. However, it goes without saying that the present invention is not limited thereto.

2. Fermented enzyme solution  Manufacture process

The prepared vegetable, mountain pasture, mushroom, seaweed, and fruit are fermented and then filtered with liquid only.

Fermentation is a process in which enzymes produced by microorganisms such as yeast digest organic materials and produce substances useful to humans during its metabolism. It contributes not only to the preservation of nutrients but also to the increase of nutrients (useful substances) .

The criteria for selecting vegetables, mountain pastures, mushrooms and fruits, and the fermentation technology of sugar beet, in which the proportion of these raw materials, leaves, stems, roots, and fruits are collected, washed, cut and crushed, and black sugar is cultivated Etc. utilize known techniques. It is also a known technology to ferment an extract obtained by boiling a raw material by using yeast lactic acid bacteria.

Because the production time of the Sanayasen is different and the efficacy of each site is different, it is collected at the appropriate time for each Sanayasu, washed thoroughly, and the water is subtracted. There is a slight difference between the Sanayaso and the black sugar at a ratio of 1: 1, Month fermentation.

The present invention can be fermented individually or mixed together and is not limited to any one method. However, vegetables and fruits are fermented by mixing, and in the case of artificial pastilles, individual fermentation is carried out, and it is preferable to mix them in different ratios depending on the condition of the subject to be taken, so that the effect can be enhanced.

Seaweeds are cut and fermented by adding sugars and yeasts. In order to further dissolve the sugar in the seaweed to double its efficiency, the inventor's Gamma proteobacterium-decomposing bacteria (Patent No. 10-0479359, Accession No .: KCTC-SD1006), which excellently resolves seaweed cell walls, is used to double the fermentation efficiency .

When sugar fermentation such as vegetables and fruits is completed, the fermentation is subjected to solid-liquid separation using a press to obtain an enzyme-containing extract.

3. Fermentation enzyme preparation process

The prepared cereal is fermented and then dried and pulverized into powder.

Fermentation of grains uses known methods. For example, legumes can be fermented by natural fermentation or Bacillus subtilis after washing and steaming, and cereals such as barley, brown rice, whole wheat, etc. can be fermented using a microorganism after soaking and steaming.

However, the present invention is not limited to this, but it can be fermented by mixing wheat germ with wheat germ and mixing it with whole wheat germ. It can also be fermented in the same way by mixing soy and gravy.

All of them are finely pulverized and used.

4. Formulation and Homogenization  fair

It is a process to homogenize the fermented extract of fermented vegetables, mountain pastures, mushrooms, seaweeds, and fruits with the powder of cereals.

After the fermentation is completed, the fruit containing the enzyme, the fermented extract of the vegetable, the mushroom, the fermented extract of the mountain pasture, the fermented extract of the seaweed and the fermented grain are mixed to obtain a solid product having a solid content of 45 to 70 mass% . When the solid content is less than 45w%, it is too thin, and when the solid content exceeds 70w%, it is excessively delayed, and the degree of preference is lowered, and the manufacturing time and cost are increased. However, the mixing ratio is not limited thereto, and the mixing ratio may vary depending on the products to be mixed.

Preferably, it is best when the solid content is 50 to 65w%

Cereals are mixed with grains or pulp powders at the selected ratios.

Mix the fermented grain powder with the concentrated fermented extract. If necessary, add a specific functional substance such as fucoidan, curcumin, sulfurous, glucosamine, proteoglycans, chondroitin, lutein, and astizanthin, and gradually homogenize with a powerful blender.

5. Re-Fermentation Process

Fermenting the mixture of the fermented extract and the grain powder.

Specifically, a mixture of homogenized fermented extract and grain powder is re-fermented at 25 to 35 ° C for 3 to 15 days.

6. Aging Process

And aging the re-fermentation mixture at a low temperature of 5 ° C or lower.

The aging period is preferably one week to one year.

When the fermentation is completed, a concentrated enzyme-containing fermentation product of 50 to 100 species of plants is completed.

Enzymes catalyze the in vivo chemical reactions that people need to survive to promote metabolism. When enzymes are lacking, natural healing power is also lowered. The function of enzyme is digestion absorption function, decomposition discharge action, anti-inflammatory antibacterial action, blood purification action, cell activation action, detoxification sterilization action.

To make enzymatic products, these properties are used to obtain various nutrients that are produced during the fermentation and fermentation process.

Hereinafter, the present invention will be described more specifically by way of examples.

It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

≪ Example 1 >

end. Vegetables, mountain pastures, mushrooms, fruit fermentation

(1) Preparation of materials: The raw materials to be fermented to make the product of the present invention are those which can be obtained mainly in iron making, and appropriately contain nutritive or nutritive ingredients.

In the present embodiment, a sprout, a wave, a garlic, a leek, a carrot, a bellflower, a broccoli, a tomato, a branch, a cabbage, a dolmens, , Kale, japonica, gooseberry, mandarin, mushroom, shiitake, grape, fig, apple, and persimmon.

② Washing: Washing is a simple washing and dehydration of the clay and soil attached to the body in order to maximize the use of indigenous microorganisms.

③ Cutting: Apples, figs, persimmon, radishes and beets were sliced or chopped finely and other raw materials were cut to about 3cm.

④ The above materials were mixed in a proper ratio, and sugar was added to the fermented raw material. The materials prepared should be evenly distributed. 30 kg of sugar is prepared for 30 kg of raw material. At first, the mixture was mixed with the raw material in a large container which was good enough to work with about 15 kg of sugar. Then, the well mixed material was put into the container, and further sugar was sprinkled and 1 L of the fermentation enzyme solution made beforehand was poured. Finally, the remaining sugar was sprinkled on top of it, the top was plastered with a pressurized lid, covered with a cloth, closed with a lid, and then stored in a room at 25 ° C.

⑤ After 3 days, it was stirred once a day for about 30 minutes to help the sugar to melt evenly and oxygen was supplied to prevent only anaerobic fermentation.

⑥ The fermentation began on the 6th day, and the sugar content was checked when the sugar melted and the ingredients were settled. If the sugar content is lower than 40brix, add more sugar and adjust sugar content.

⑦ After the fermentation starts, about 15 ~ 20 days later, the air bubbles decrease and the precipitated material floats on top. Then, the fermentation is finished and the juice is obtained to obtain the primary fermentation enzyme solution. 48 kg of a fermentation enzyme solution was obtained from 60 kg (30 kg of raw material + 30 kg of sugar) of the entire fermented product. The sugar content is 39brix.

I. Seaweed fermentation

3kg of each 1kg of dried seaweed and seaweed spore leaves and tops of seaweeds were cut into 2 ~ 3mm pieces and soaked in 6L of water for 48 hours. Then, 6kg of sugar and yeast were added and 0.5L of gamma proteobacteria culture saturate was added to 15 Day.

At this time, the mixture was stirred once a day for about 30 minutes, and after 15 days, the mixture was squeezed to obtain 8 kg of a fermentation enzyme solution.

All. Fermentation of legumes

After boiling 5 kg of soybeans immersed for 20 hours at 120 ℃, they were put into a clean straw and cooled to natural fermentation by known methods. This was dried and powdered.

la. Cereal fermentation

Five kilograms of brown rice, black rice, yulmu, barley, and sorghum were mixed for 10 hours. They were cooled in the shiru, cooled well, and thoroughly crushed to prevent slugging. Dried and pulverized to prepare a grain fermentation enzyme powder.

hemp. combination

20 kg of the mixed fermentation broth obtained by mixing the fermentation enzyme solution prepared in the above step "Fermentation of Vegetables, Sanayasogae, Mushrooms, and Fruits" and the seaweed fermentation enzyme solution prepared in the step of "B. Seaweed fermentation" 5 kg of the powdered Chungkukjang prepared in the step of "fermentation of legumes" and 6 kg of the mixed fermented grain powder prepared in the step of "D. cereal fermentation" were mixed and homogenized by gradually turning them with a blender.

bar. Re-Fermentation and Aging

The complex fermented product prepared through the above steps was re-fermented at 25 DEG C for 10 days. At that time, stirring was performed for 30 minutes or more from the third day of fermentation. When it is about 10 days, the air bubbles that have been swollen and become calm down. This was aged at a temperature below 5 ° C for one week or more at a low temperature to complete a paste type fermentation enzyme product.

≪ Example 2 >

To produce a functional fermentation enzyme for cancer patients, a functional fermented food having an apoptosis inducing ability was prepared by adding 74 g of fucoidan, 60 mg of fucosanthin, 20 g of curcumin and 6.5 g of persimmon to 500 g of the fermented enzyme product prepared in Example 1.

≪ Example 3 >

In order to produce a functional fermentation enzyme for arthritis patients, 15 g of fucoidan, 16.5 g of N-acetylglucosamine, 1.5 g of pure proteoglycan, 25 g of chondroitin and 0.9 g of type 2 collagen were added to 250 g of the fermented enzyme product prepared in Example 1, Effective functional fermented foods were prepared.

≪ Test Example 1 >

The DPPH radical scavenging activity was analyzed to determine the antioxidative capacity of the fermented food prepared in Example 1 and is shown in Table 1 below.

 The antioxidant activity of DPPH was 17.7% at the concentration of 125 μg / mL and 43.5% at the concentration of 1,000 μg / mL.

Concentration (μg / mL) 62.5 125 250 500 1,000 DPPH (%) 4.79 17.7 20.9 29.0 43.5

≪ Test Example 2 &

The enzymatic activity changes of the functional fermented foods for cancer patients prepared in Example 2 were measured and shown in Table 2 below. Changes in amylase activity and protease activity were measured by the method in food circulation for 25 days while refrigerated, and the UV absorbance difference at 660 nm was found to be more than 0.03 as the standard.

1 day 4 days 12th 25th Amylase 0.05 0.05 0.05 0.05 Protease 0.04 0.05 0.07 0.09

Amylase activity was not changed during 25 days and protease activity tended to be gradually increased. Therefore, there was no problem in activity reduction of both enzymes in functional fermented food.

<Clinical Example 1>

In the case of the fermented food prepared in Example 2, the prostate cancer index PSA decreased from 0.35 to 0.01 after 2 months from the administration of 15 g of the prostate cancer patient who was 71 years old. Digestive power was improved and constipation was relieved.

<Clinical Example 2>

A 61-year-old degenerative knee joint patient who had taken glucosamine for some time but had side effects on digestive function and had no effect on joint pain. After taking the fermented food prepared in Example 3 for one month, the digestion was good and knee pain disappeared lost.

Claims (7)

delete delete delete delete delete A step of fermenting the fermented enzyme solution to ferment only the liquid after fermentation of the vegetables, the mountain pastures, the mushrooms, the seaweeds, and the fruits, respectively; A fermentation enzyme powder preparation step of fermenting cereals, followed by drying and pulverization; Mixing and homogenizing the fermentation enzyme solution prepared in the above step and the fermentation enzyme powder to prepare a homogenized mixture; A re-fermentation step of re-fermenting a mixture of the fermentation enzyme solution and the fermentation enzyme powder prepared at the above step at 25 to 35 ° C; And aging the fermented mixture after the step of aging at a temperature of 5 ° C or less.
The fermented food according to claim 6, wherein the fermentation period is one week to one year.

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