KR101581340B1 - Fermentation Method for Wasong and Graviola Mixing Powder - Google Patents

Abstract

The present invention relates to a method for fermenting a mixture of Orostachys japonica and Annona muricata and to a fermented powder of the mixture of Orostachys japonica and Annona muricata. The method includes: a first process for producing the mixture of Orostachys japonica powder and Annona muricata powder; a second process for mixing the mixture with milk and sterilizing the mixture; a third process for producing a mixture by inoculating the sterilized mixture with lactic acid bacteria, mixing and fermenting the mixture; a fourth process for drying the fermented mixture and obtaining the dried mixture; and a fifth process for producing powder by grinding the dried mixture. According to the method for fermenting a mixture of Orostachys japonica and Annona muricata, physiological activity of Orostachys japonica and Annona muricata is enhanced; sour taste of Orostachys japonica and side effects caused by a toxic alkaloid ingredient of Annona muricata are reduced; and the fermented mixture of Orostachys japonica and Annona muricata is easily digested and absorbed and has increased preference of consumers.

Description

FIELD OF THE INVENTION The present invention relates to a fermentation method and a fermentation method,

The present invention relates to a fermentation method and a fermentation powder of a mixture of Wassong and Graviola, and more particularly to a fermentation method of Wassong and Graviola by fermenting lactobacillus during fermentation of a mixture of Wassong and Graviola to enhance the physiological activity of Wassong and Graviola, The present invention relates to a fermentation method of a mixture of a salvia and a graviola which is capable of improving the palatability of a consumer by facilitating digestion and absorption while reducing adverse effects due to an alkaloid component of a sour taste and graviola.

Wassong is the dried outpost of Orostachys Japonicus A. Berger. It grows on old tiled roofs and rocks in the mountains and shows sour taste. It is known that it has a fever and detoxifying effect, and it has the effect of stopping the bleeding, eliminating the swelling and calming the swelling.

In addition, WASONG has a strong anti-cancer component, which destroys various cancer cells and increases the immune antibody of human DNA to prevent cancer cell metastasis, and is effective in prevention of cancer and prevention of recurrence after cancer surgery, prevention of various malignant tumors, prevention of metastasis Is also known to have an effect.

These worts are added to enzymes, beverages and foods, but they are difficult to ingest themselves to improve the effectiveness of the worts, and they have difficulty in cancer patients and elderly people with weak digestive power, and they do not fit well with consumers' preferences.

On the other hand, Graviola (Graviola) is known as an anticancer plant, and leaves, stems, roots and seeds contain high active ingredients. Graviola is a small evergreen tree of about 5-6cm native to the Amazon and the tropics of South America and North America, including Brazil. The elliptical fruit of sweetness is prickly, and the skin of dark green or yellowish green has white flesh.

Graviola has been shown to reduce blood pressure, vasodilatation and cardioprotection through animal experiments. In particular, it is known that the active ingredients contained in leaves, seeds and stems of graviola are cytotoxic to cancer cells It is expected to be used in chemotherapy.

Graviola is ingested directly into tea, juice, capsule form, extract or raw food. However, because of the toxic alkaloids contained in graviola, it can cause problems with blood pressure control and digestion during long-term use, and may cause abdominal pain and vomiting.

Therefore, it is required to develop a product that can maximize the effect while facilitating the ingestion of graviola by processing the graviola according to the taste of the consumer.

The present inventors have developed a method of processing the irritating odor and taste unique to Ulgum according to the taste of the consumer through the fermentation of Ulgum in Korean Patent Registration No. 10-1246161. In other words, fermentation using lactic acid bacteria improved the flavor and increased the mineral component and antioxidant activity.

Therefore, it is expected that the fermentation of Lactobacillus acidus mixture, which has anticancer effect, can obtain food that can maximize anticancer effect while satisfying consumer 's taste.

Korean Patent Publication No. 10-1246161

The present invention has been made in view of the above-mentioned prior art, and it is an object of the present invention to provide a method for producing Lactobacillus bulgaricus ( Lactobacillus bulgaricus ) together with Bifidobacterium , Or Lactobacillus acidophilus is selected and fermented by mixing and inoculation to increase the effect of the mixture of salvia and graviola and at the same time to reduce side effects caused by the sour taste of salmonella and the toxic alkaloid component of graviola And a fermentation powder and a fermentation method of a mixture of a gravy and a graviola which can be easily digested and absorbed while improving the palatability of a consumer.

In order to accomplish the above object, the present invention provides a fermentation method of a mixture of a wort and a graviola mixture, comprising: a first step of preparing a mixture of a wort powder and a graviola powder; A second step of mixing and sterilizing the mixture with milk; A third step of inoculating the sterilized mixture with lactic acid bacteria and fermenting the fermented mixture; A fourth step of drying the fermented mixture to obtain a dried mixture; And a fifth step of pulverizing the dried mixture to prepare a powder. The fermentation powder of the waste and graviola mixture according to the present invention is produced by the fermentation method.

The lactic acid bacteria may be one selected from Lactobacillus bulgaricus or Lactobacillus acidophilus together with Bifidobacterium .

In addition, the fermentation method of the present invention may further include a step of roasting the mixture prepared in the first step at a temperature of 100 ° C, and may further include a step of mixing the powder prepared in the fifth step and one or more of glutinous rice flour, wheat flour, starch, And may further include a step of selecting two or more kinds and molding them into granules or rings.

The fermentation method of the waste and graviola mixture according to the present invention is characterized in that fermentation is carried out using fermented lactic acid bacteria during the fermentation of the mixture of Wassong and graviola, thereby enhancing the physiological activity of Wassong and Graviola, and at the same time improving the sour taste of Wassong and toxic alkaloid components of Graviola The digestion and absorption can be facilitated and the palatability of consumers can be improved.

Hereinafter, the present invention will be described in detail.

The fermentation method of the waste and graviola mixture according to the present invention comprises a first step of preparing a mixture of a waste powder and a graviola powder; A second step of mixing and sterilizing the mixture with milk; A third step of inoculating the sterilized mixture with lactic acid bacteria and fermenting the fermented mixture; A fourth step of drying the fermented mixture to obtain a dried mixture; And a fifth step of pulverizing the dried mixture to prepare a powder. The fermentation powder of the waste and graviola mixture according to the present invention is produced by the fermentation method.

In the first step, it is preferable to use a powder obtained by pulverizing each powder into a particle size of 100 to 300 mesh in the process of mixing the wastepaper powder and the graviola powder. If the particle size is too large, mixing with milk is not uniform, the degree of fermentation is not uniform and it is not suitable. If the particle size is too small, the efficiency of the pulverizing process is lowered It is preferable to crush to the appropriate particle size by raising the production cost.

The above-mentioned Waste and Graviola powders are preferably mixed in a weight ratio of 0.5: 1.0 to 1.0: 0.5, more preferably 0.8: 1.0 to 1.0: 0.8. If the content is out of the above range, the ratio of the components of the powder or the graviola in the mixed powder becomes too high. That is, when the feed component is excessive, the flavor specific to the feed is intensified and the effect obtained from the graviola component is decreased. When the graviola component is excessive, some abdominal pain may accompany the ingestion, It is preferable to mix them at the above ratios.

The second step is a step of mixing and sterilizing a mixture of the wastepaper powder and the graviola powder with milk. The mixture is mixed with milk at a weight ratio of 1: 1 and sterilized by heating at 120 DEG C for 20 minutes.

At this time, if necessary, a step of roasting the mixture of the powdered Waste Powder and the powder of Graviola at a temperature of 100 ° C for 10 to 30 minutes may be added before the sterilization step. When the roasting process is added, various microorganisms contained in the mixture can be sterilized in advance, and the fermentation can be effected only with a strain inoculated in a subsequent fermentation process.

The third step is a fermentation process in which the sterilized mixture is mixed with one kind of lactic acid bacteria selected from Lactobacillus bulgaricus or Lactobacillus acidophilus together with Bifidobacterium .

Bifidobacterium is a major fermentation product, which produces acetic acid and lactic acid at a weight ratio of 1.5: 1 and has a great effect on improving intestinal function. It inhibits intestinal proliferation of harmful cancers and decreases intestinal production such as ammonia, phenolic substances and bacterial toxins In addition, the fermented milk fermented with Bifidobacterium has a low acidity and a low physiological value of L (+) lactic acid during the refrigerated storage period (Lactic acid bacteria, Kang KH, Sungkyunkwan Univ. Press, p. 257, 1990), it is mainly active in the large intestine and has a very complex nutritional requirement. . Therefore, when cultivated in the presence of oxygen, it is necessary to carry out the mixed cultivation together with Lactobacillus buliliticus, Lactobacillus acidophilus, etc. cultured with oxygen (Korean J. Dairy Sci. 7, pp. 203-213, 1995)

Therefore, in the present invention, the inoculation of the above-mentioned lactic acid bacteria may be carried out by inoculating 1 to 2% (v / v) of each of Bifidobacterium and Lactobacillus bulgaricus, 2% (v / v), and fermenting them for 7 days in a stirred incubator at a temperature of 25 to 55 ° C and a relative humidity of 80 to 100%.

At this time, since the growth of the strain is inhibited at a temperature outside the temperature range, it is preferable to keep the temperature within the above temperature range, and the flow of outside air into the agitating incubator is interrupted during the fermentation process.

Lactobacillus bulgaricus or Lactobacillus acidophilus is fermented using oxygen present in the agitation incubator for 1 to 3 days from the beginning of the fermentation, and as the fermentation progress time passes, oxygen in the agitating incubator becomes less and anaerobic Fermentation by Bifidobacterium, which is cultured well under the condition, begins to progress.

The Bifidobacterium, Lactobacillus bulgaricus, and Lactobacillus acidophilus can be easily purchased from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microorganism Conservation Center (KCCM), and the Korea Food Research Institute.

Next, in the fourth and fifth steps, as a drying and grinding step, a mixture of the fermented warsh powder and the graviola powder is put into a hot hot air dryer and dried at a temperature of 50 to 65 ° C for 15 days, and the concentrated mixture is further mixed with 500 ≪ / RTI > to 700 mesh. This is to allow the mixture to be shaped into granules or rings after re-grinding after fermentation.

The pulverized mixture can be directly consumed, but one or two or more kinds of glutinous rice flour, wheat flour, starch and gluten, which is one of food-only auxiliary auxiliaries, are selectively added to form granules or rings and then dried It is preferable to process it into an easy-to-drink form.

Hereinafter, the present invention will be described more specifically in order to facilitate understanding of the present invention.

Dried wheat powder and graviola were each pulverized with a blender (FM-680w, manufactured by Hanil), and the mixture was dropped into a 150-mesh sieve, mixed with 1 liter of sterilized milk, and sterilized at 120 ° C for 20 minutes.

Bifidobacterium bifidum (KCTC 3176) and Lactobacillus bulgaricus (KCTC 3188) were purchased from Korea Biotechnology Research Institute. Bifidobacterium bifidum was cultured in MRS medium, and Lactobacillus bulgaricus was cultured in a fixed incubator at 37 캜 for 24 hours.

1% (v / v) of each of Bifidobacterium bifidum and Lactobacillus bulgaricus culture was inoculated to the sterilized wooly mixture at a temperature of 37 ° C and a relative humidity of 85% for 7 days, Lt; 0 > C for 15 days, re-pulverized and placed in a sieve of 600 mesh to finally obtain a fermented powder of persimmon and graviola.

[Experimental Example 1] Evaluation of fermentation

The fermented powder of the non-fermented soybean curd and the graviola and the fermented powder of the soybean curd and the graviola mixture obtained by the above example were each diluted with 1% (w / v) water and measured with a pH meter (DP-215M, DMS) Respectively. The results are shown in Table 1 below.

[Experimental Example 2] Mineral component analysis

The contents of potassium, calcium and magnesium contained in the fermentation powders of the non-fermented non-fermented soybean paste and graviola mixed with the non-fermented soybean meal and the fermented powder of the fermented soy sauce mixture obtained by the above Example were measured by an atomic absorption spectrophotometer (AAnalyst 300, Perkin Elmer, Norwalk). The results are shown in Table 1 below.

[Experimental Example 3] Antioxidant activity

Mixed powders of non-fermented worts and graviolas and fermented powders of the persimmon and graviola mixtures obtained in the examples were measured according to the Blois method. That is, the mixed powder and the fermentation powder were each adjusted to a concentration of 0.01%, and then DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma) reaction solution was added to the sample and reacted at room temperature for 30 minutes. Respectively. The results are shown in Table 1 below.

[Experimental Example 4] Sensory evaluation

A fermented powder of the fermented non-fermented salmon and graviola powder and the fermented powder of the salmonella and graviola mixture obtained in the examples were each diluted 1% (w / v) in water to evaluate the bitter and sour taste of 15 persons If the test items are very good, they are expressed as 5 points, 4 points if they are good, 3 points if they are normal, 2 points if they are not good, and 1 point if they are not very good. The measured results are calculated as mean and standard error, The mean values of the groups were analyzed by Student's t-test (p <0.05) after the analysis of variance.

pH potassium
Content (ppm) calcium
Content (ppm) magnesium
Content (ppm) Antioxidant activity
(%) bitter Sour taste Mixed powder 5.3 160.60 ± 1.3 115.10 ± 0.7 22.00 ± 0.3 92.46 2.3 ± 0.5 2.8 ± 0.7 Fermented powder 4.6 182.00 ± 1.3 133.30 ± 1.3 26.50 ± 0.2 94.21 4.6 ± 1.2 3.9 ± 0.7

As shown in Table 1, the pH value decreases with fermentation, which is considered to be related to flavor such as bitter taste reduction of the fermented powder. As can be seen from the results of the sensory evaluation, it can be seen that the fermented powder has a better overall flavor than the mixed powder.

It was also confirmed that the mineral content of the powder was increased by fermentation, and as a result, it was found that the overall contents of potassium, calcium and magnesium as main components increased.

In addition, the antioxidant activity of Wassong and Graviola was 92.49% higher in mixed powders, but the antioxidant activity was further increased by fermentation.

Claims (5)

A first step of preparing a mixture in which powdery wastepaper powder and graviola powder are pulverized into particle sizes of 100 to 300 mesh and mixed in a weight ratio of 0.5: 1.0 to 1.0: 0.5;
Mixing the mixture with milk at a weight ratio of 1: 1 and sterilizing by heating at 120 DEG C for 20 minutes;
A third step of fermenting the fermented mixture by inoculating 1% (v / v) of Bithidobacterium bifidum and Lactobacillus bulgaricus into the sterilized mixture;
A fourth step of drying the fermented mixture to obtain a dried mixture;
And a fifth step of pulverizing the dried mixture to prepare a powder. delete The method according to claim 1,
A method for fermenting a mixture of a waste and a graviola mixture, which comprises further roasting the mixture prepared in the first step at a temperature of 100 ° C. The method according to claim 1,
The method according to any one of claims 1 to 5, further comprising a step of selecting one or more of powder, glutinous rice flour, wheat flour, starch, and gluten, Way. delete