KR101605085B1 - Fermented pills comprising artemisia annua and method for preparing the same - Google Patents

Abstract

More particularly, the present invention relates to a method for producing a fermentation broth and a method for producing the same, and more particularly, to a method for producing a fermentation broth of a fungus, and more particularly to a fungus fermented by fermenting a fermented yeast or a lactic acid bacterium, The present invention also relates to a method for producing the same, and a method for producing the same, which is very useful as a health supplement food by inducing smooth bowel activity.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermentation product,

More particularly, the present invention relates to a method for producing a fermentation broth and a method for producing the same, and more particularly, to a method for producing a fermentation broth of a fungus, and more particularly to a fungus fermented by fermenting a fermented yeast or a lactic acid bacterium, The present invention also relates to a method for producing the same, and a method for producing the same, which is very useful as a health supplement food by inducing smooth bowel activity.

As the life patterns are speeded up due to changes in the socioeconomic environment, the dietary life structure is also being instantiated with high calorie content, and the reports on various adult diseases are increasing rapidly. In particular, serious diseases such as diabetes, hypertension, arteriosclerosis, heart disease, hyperlipidemia and various diseases such as cancer, malignant tumor, heart disease and kidney disease are increasing.

In addition, scientific evidence that dietary habits are closely related to diseases is rapidly emerging, and consumers are increasingly seeking to improve their health through lifestyle changes, including dietary habits.

Accordingly, there is a growing interest in health supplements and functional foods that can prevent and treat various diseases.

Artemisia annua ) is a perennial herb that belongs to the dicotyledonous plant L. lentinus, and is also referred to as Leaf Leaf Mugwort, Leaf Leaf Leaf Leaf, or Leaf Leaf Leaf. In Korea, it is also wild in wild habitats, roadsides, fields and rivers all over the country. It has been used as an antipyretic agent, hemostatic agent, skin treatment agent, insecticide, etc. in the oriental medicine, and has been used as an anesthetic agent, spice, and vinegar aroma in the West.

In addition, it is known as a source of anti-malaria agent Artemisinin. In addition, various pharmacological effects of cryptomeria japonica are presented through various documents.

In particular, the sales and consumption of health supplement foods related to dog mugwort have been increasing due to the recent introduction of antitumor activity of dog mugwort and favorable pharmacological mechanism for adult diseases such as diabetes and hypertension.

More specifically, in order to improve the inconvenience of taking sponge powdery mugwort with a spoon, recently, it has been increasingly proposed to produce dog mugwort in the form of a round dry ring, which is convenient to take.

These dog mugwort rings are prepared by kneading the powdered mugwort powder with water and then rounding the mugwort powder.

However, the above conventional pumping technology must add various kinds of cereal such as glutinous rice, wheat flour, soybeans, and other ingredients such as honey in order to make the raw material of dog milk into a kneaded state easy to knead. Pure mugwort powder alone does not cause cohesion and can not be formulated into a ring.

At this time, the addition of the sub ingredient reduces the content of cow mugwort, which is the major raw material of the cow, and especially the diabetic patients who have to avoid carbohydrate and monosaccharide may have adverse effects on the health.

In addition, as the main consumer of health supplements, elderly patients are more likely to have various absorption disorders due to reduced secretion of digestive enzymes, lowered vital functions, decreased motility due to esophageal and visceral degeneration, and decreased secretion of gastric acid There is a problem that it burdens the digestion when ingesting the pellet of the pellet.

Therefore, there is a need for development of a novel anti-cancer agent which can be recycled without supplementary materials such as grains and sugar, has high content of collagen, and can greatly increase digestion and absorption rate.

Korean Patent Publication No. 10-2012-0139630

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing a polyphenol compound which can be poured without ingredients such as grains and sugar, It is an object of the present invention to provide a fermentation product of mugwort that can be very useful as a health supplement food.

In order to accomplish the above-mentioned technical object, the present invention provides a mutant fermented mung bean curd comprising mushroom, yeast and lactic acid bacteria.

The lactic acid bacteria are Lactobacillus acidophilus , Lactobacillus bulgaricus, Lactobacillus casei , Lactobacillus fermentum , Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus reuteri, Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium longum and Streptococcus which is an alpha-blended lactic acid bacterium composed of thermophillus .

In addition, the present invention provides a fermentation product of mugwort fungus which is characterized in that the content of the mugwort is 99 to 99.5% by weight.

In addition, the present invention provides a mutant fermented product of mugwort characterized in that the mutant fermented product is used as a health supplement.

According to another aspect of the present invention, there is provided a method for producing a mutant ferret flavonoid, which comprises fermenting yeast and mixed lactic acid bacteria in a microflora of Sugar Capsicum, fermenting the same, and then drying at low temperature.

Specifically, the present invention relates to a method for producing a leaf material, comprising the steps of: S1) S2) firstly pulverizing the dried material, and then pulverizing the pulverized material with 120-160 mesh fine powder; S3) a) yeast product, b) glucose, c) Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus fermentum , Lactobacillus paracasei , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus reuteri , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium longum And Streptococcus thermophillus , d) at least one selected from the group consisting of vegetable cream powder, maltodextrin and fructooligosaccharide; S4) preparing a mixture of yeast lactic acid bacteria by mixing the resulting yeast-dried product / 12-species alpha-blended lactic acid bacteria mixture with purified water; S5) fermenting the second pulverized milk powder with a mixture of the yeast lactic acid bacteria inoculated therein; S6) adding the second powdered microcrystalline sugar powder after the fermentation to knead and replenish; And S7) low-temperature drying of the fermented fermented mixture at 45 to 50 ° C. to obtain a fermented product having a crude fat content of 99 to 99.5% by weight.

The present invention has been made possible through the use of dough and coating without the use of ingredients such as grains and sugar, and the content of the main raw material, mugwort, is greatly increased to a level of 99% or more. Especially, the consumption of carbohydrate and monosaccharide It is a health supplement that can be applied very well to diabetics who should be avoided.

In addition, since the microcapsule is provided in a living form through the fermentation process using the yeast and the lactic acid bacteria, the microbial fermentation rings of the present invention have a high digestion and absorption rate, and facilitate the bowel movement.

In addition, through the use of the microorganisms and fermentation of the present invention, it is possible to alleviate the cold properties of the green leaf and neutralize and extinguish the toxicity thereof.

In addition to the pharmacological efficacy of the mugwort of the present invention, the mugwort fermented beverage of the present invention can provide beneficial nutrients to the human body, improve the constitution, and contribute greatly to health promotion and maintenance.

FIG. 1 is a flow chart schematically showing a process for producing a maltose fermentation ring according to the present invention.

Hereinafter, the present invention will be described in detail.

Shag Fermentation

The fungus of the present invention is a fungus comprising the fungus, the yeast and the lactic acid bacteria.

Specifically, the fungus mutant of the present invention is fermented by inoculating yeast and lactic acid bacteria into a fungus, and can be poured without any ingredient such as grains and sugar, has a fungus content close to 100%, has a very high digestion rate , And it can be used as a health supplement food by inducing smooth bowel activity.

The artemisia annua is a plant having the beneficial pharmacological effect on adult diseases such as anticancer effect, antioxidative effect (antioxidant ability), diabetes and hypertension as the main ingredient of the present invention.

The wormwood (also called wormwood, mackerel, or wormwood) used in the present invention is an annual plant belonging to the mulberry family of the dicotyledonous plants, and is distinguished from a similar type of wormwood, porcine grasshopper, and dogwood mugwort. Cryptomeria japonica is distributed mainly in Asia, growing more than 1m height when cultivated, and can be observed in wildlife, roadside, riverside. Also, it is characterized by the unpleasant odor of the whole grass with no hairs.

In the present invention, it is preferable to use the leaf portion of the mugwort as a component of the mugwort. It is because antioxidant ability is also superior (see Table 1 below).

ingredient calcium
(Ca) sign
(P) magnesium
(Mg) salt
(Na) potassium
(K) iron
(Fe) Copper
(Cu) zinc
(Zn) Antioxidant ability
(%) Shag
leaf 440.02 199.52 160.53 65.14 1791.90 4.91 0.78 3.33 89.60 Shag
stem 194.83 43.45 45.10 31.89 665.59 2.17 0.39 1.64 86.62

( Source: Experimental Mapping of Dogwood Mugwort )

In addition, it has some toxic components as strong pharmacological efficacy. Especially, it is known that the flowers and stems of Cryptomeria japonica have not yet proved its safety as food ingredients. Therefore, in the present invention, it is most preferable to use only the leaf portion of dogwood mugwort, but to use only the young leaves that are not mugwortly mugwort leaves.

The mushroom fermented product of the present invention has a mushroom content of 99 wt% or more, such as 99 to 99.5 wt%, which is very high. That is, the fermentation using the yeast and the lactic acid bacteria enables the fermentation without using the raw materials such as grains and sugar, and it can provide a high-purity dog pox that is close to 100%.

In one embodiment, the fungus extract of the present invention comprises 99% by weight of fungus (for example, fungus), 0.5% by weight of yeast (for example, yeast) and 0.5% by weight of lactic acid bacteria (for example, ≪ / RTI >

The yeast is a component that promotes fermentation by decomposing an organic substance (for example, sugar) using its own enzyme and produces various vitamins and physiologically active substances.

The fermentation broth of the present invention is produced through a special fermentation process using yeast and lactic acid bacteria, rather than conventional sugar fermentation. Through the fermentation process, the toxicity of the mugwort is disappeared, the digestion rate is remarkably increased, and the beneficial native microorganism can be taken do.

The yeast may be preferably a yeast-derived material, but is not limited thereto.

The content of the yeast may be 0.25 to 0.5% by weight. If the yeast content is less than 0.25% by weight, the fermentation does not progress smoothly or the amount of the physiologically active substance to be produced is decreased, so that the desired level of functionality may not be realized or the digestion and absorption rate of the fermented food may be lowered to some extent, The relative content of mugwort can be reduced and it may be difficult to maximize the strong pharmacological effect of mugwort.

The lactic acid bacterium has a weak gastrointestinal function and digestive function through its own formal action and also makes it easy to absorb organic matter. The ingredient which helps the digestive absorption rate of the elderly layer, which is the main consumption layer, to be.

As a result, there is an advantage that the effective component of the mugwort can be absorbed into the body without loss when the fermented milk of the present invention is administered. In addition, the lactic acid bacteria promotes lactic acid fermentation, which converts sugar into lactic acid, and produces physiologically active substances such as anticancer substances, antioxidants and immunostimulating substances, do.

As the lactic acid bacteria, it is preferable to use mixed lactic acid bacteria containing two or more different lactic acid bacteria. Specifically, Lactobacillus acidophilus , Lactobacillus bulgaricus, Lactobacillus casei , Lactobacillus fermentum , Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus reuteri, Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium longum and Streptococcus thermophillus , and it is particularly preferable to use 12 kinds of alpha-mixed lactic acid bacteria in which the above types are all mixed (for example, in the same weight ratio).

It is not easy to grow and ferment, which is an antimicrobial effect. Therefore, the present invention maximizes the efficiency of microbial growth and fermentation through the use of the mixed lactic acid bacteria as described above, and thus, it is possible to provide microorganisms several times more than when fermented using a single microorganism.

The content of the lactic acid bacteria may be 0.25 to 0.5% by weight. When the content of the lactic acid bacterium is less than 0.25% by weight, it is difficult to induce an increase in the digestion and absorption rate and to induce smooth bowel activity, or the amount of the physiologically active substance to be produced is decreased, so that it is difficult to achieve a desired level of functionality or fermentation If the amount is more than 0.5% by weight, the relative content of the mugwort can be decreased, thereby making it difficult to exhibit the strong pharmacological effect unique to the mugwort.

The above-described fermented milk powder of the present invention can be effectively applied as a health supplement for the general public because it has excellent contents of mushroom, health function and digestion and absorption rate, and can be used as a health supplement for the general public. It can be particularly suitably applied to diabetic patients to be avoided.

Shag Fermented  Manufacturing method

According to another aspect of the present invention, there is provided a method for producing a mutant leishmanella fungus, characterized in that yeast and mixed lactic acid bacteria are inoculated into the microcrystalline sugarcane, followed by fermentation, followed by cooling and low-temperature drying.

Specifically, the fermentation broth of the present invention comprises S1) washing and drying of raw materials; S2) raw material pulverization step; S3) yeast-dried product / 12-species alpha mixed lactic acid bacteria mixture preparation step; S4) preparing a yeast lactic acid bacteria mixture; S5) fermentation step; S6) a pumping step; And S7) low-temperature drying step (see Fig. 1).

In the step S1), the raw material of the petiole leaf is selected, the impurities are removed, cleaned in clean water, and then dried.

As described above, the mushroom contains some toxic components. In order to ensure safety, the mushroom of the mushroom is used in the present invention. However, only the young leaves, which are not mushroom leaves, are selected.

In addition, when the raw material of the young leaves is dried, it is preferable to naturally dry in the shade for about 60 days to prevent loss of nutrients caused by heat drying.

In the step S2), the equipment to be manufactured and processed is washed and sterilized, and then the dried raw materials are firstly pulverized, and then the first pulverized raw materials are secondarily pulverized to a particle size of 120 to 160 mesh and pulverized into fine powder .

Step S3) comprises the steps of: a) drying yeast, b) glucose, c) Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus fermentum , Lactobacillus paracasei , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus reuteri , Bifidobacterium bifidum , Bifidobacterium breve , Bifidobacterium longum And Streptococcus thermophillus , and d) at least one selected from vegetable cream powder, maltodextrin and fructooligosaccharide.

In the present invention, the fermentation is efficiently carried out using various complex microorganisms which are not single microorganisms but which are beneficial, and as a result, the complex lactic acid bacteria mass Which can provide a young leaf mugwort fermentation ring. In addition, the fermentation process using the mixture of the yeast-dried product / 12 kinds of alpha-blended lactic acid bacteria increases the water uptake rate of mugwort, which is several times higher than that of the conventional mugwort mugwort, and a remarkable pharmacological effect can be obtained even if only a small amount thereof is ingested.

The glucose, vegetable cream powder, maltodextrin, and fructo-oligosaccharide are components added to supply a carbon source and an energy source to microorganisms involved in fermentation.

In the present invention, a special fermentation process using yeast and mixed lactic acid bacteria without sugar is used to produce a mugwort fermented product. Through this fermentation process, the toxicity of mugwort is eliminated, the digestion rate is significantly increased, and beneficial native microorganisms are consumed There are advantages to be able to.

The glucose, vegetable cream powder and maltodextrin serve as food for microorganisms, and promote metabolism and accelerate gas production and shorten fermentation time. They are mostly eliminated by the proliferation of microorganisms, so there is no risk of adverse health effects due to residual sugars when the product is taken.

The fructooligosaccharide serves as a food for microorganisms, which promotes fermentation, proliferates beneficial bacteria, inhibits harmful bacteria, absorbs calcium and plays a role in facilitating bowel movement. In addition, since it is mostly cleared by the proliferation of microorganisms, there is no possibility of adverse health effects due to residual sugar when the product is taken.

In step S3), 0.5% by weight of the yeast extract (80% by weight of hydrocrystalline glucose and 20% by weight of yeast extract) and 0.5% by weight of 12 kinds of alpha blended lactic acid bacteria (45% by weight of vegetable cream powder + 45% by weight of maltodextrin 10% by weight of a mixture of 12 kinds of α-lactic acid bacteria (90% by weight of fructooligosaccharide + 12 kinds of lactic acid bacteria of the same weight ratio)]. As a result, A fermentation broth can be produced.

Step S4) is a step of preparing a yeast lactic acid bacterium mixture to be inoculated into the raw material of dog milk by mixing the resulting yeast-dried product / 12-species alpha-lactic acid bacteria mixture with purified water (for example, at a weight ratio of 2: 8).

The step S5) is a step of inoculating the yeast lactic acid bacteria mixture into the secondary pulverized sugar mist powder prepared in the step S2) and then fermenting.

Through this fermentation process, the organic matter is transformed into a low - molecular - digestible and easily absorbable state, which helps to increase digestion and absorption rate. In addition, beneficial microorganisms used in fermentation can produce antioxidants to prevent corruption and increase the preservation of products.

In one embodiment, in step S5), the second powdered sugarcane powder is placed in a fermentation vessel at 33 to 37 DEG C, and the yeast lactobacillus solution is inoculated, sealed and stored for 72 hours or more (for example, ). ≪ / RTI > If the fermentation temperature is lower than 33 ° C, the fermentation period may become longer and the efficiency of the process may deteriorate. If the temperature exceeds 37 ° C, there is a possibility that the microorganism may proliferate irrespective of the type thereof, have.

In the step S6), the fermentation product is kneaded in the form of a ring so that the fermented product can be easily taken into the fermented product after the fermentation, and the secondarily ground granulated artichoke powder is added once more.

Conventionally, the excipient such as glutinous rice paste and honey has to be added to the raw ground powder of dogwood, so that it can be formulated in the form of a ring. However, in the present invention, a special fermentation process can naturally pour the dogwood raw material . As a result, the diabetic patients who have to avoid the intake of carbohydrate and monosaccharide have the advantage that they can take it as a health supplement food with ease.

Also, in this step, the second-stage pulverized milk powder is added once more for kneading and pulverizing the fermented product, thereby providing a side effect of further increasing the milk powder content of the final product.

In the step S7), the fermented fermented beans are dried at a low temperature of 45 to 50 DEG C to finally obtain a fermentation broth having a content of gall bladder of 99 to 99.5 wt%.

In the present invention, as a finishing step, the fermentation rings are dried at a low temperature of 45 to 50 ° C, which prevents beneficial microorganisms from being killed at the time of high-temperature drying and minimizes nutrient destruction particularly included in fermented products. If the drying temperature is less than 45 ° C, drying may not proceed smoothly and moisture may remain in the product, which may lower the content of gallmopsite per unit. If the temperature exceeds 50 ° C, the nutrients of the fermented product may be destroyed, have.

Hereinafter, the present invention will be described more specifically by way of examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Example

As a raw material, only young leaves were selected to remove the contaminants, washed in clean water, and dried naturally in a shady place for 60 days.

After the equipment to be manufactured and processed was sterilized and cleaned, the dried raw materials were firstly pulverized and then the primary pulverized raw materials were secondly pulverized with a particle size of 120 to 160 mesh to prepare a fine powder of wilted young leaves.

On the other hand, 0.5 part by weight of a yeast mixture composed of 80% by weight of hydrous crystalline glucose and 20% by weight of yeast extract, 45% by weight of vegetable cream powder, 45% by weight of maltodextrin and 12% by weight of Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus casei, Lactobacillus fermentum , Lactobacillus paracasei , Lactobacillus plantarum, Lactobacillus rhamnosus , Lactobacillus reuteri , Bifidobacterium bifidum, Bifidobacterium breve , Bifidobacterium longum And Streptococcus thermophillus were mixed in the same weight ratio) to prepare a mixture of yeast extract / 12 kinds of alpha blended lactic acid bacteria.

The mixture of prepared yeast extract / 12 kinds of alpha blended lactic acid bacteria was mixed with purified water at a weight ratio of 2: 8 to prepare a yeast lactic acid bacteria mixture.

99 parts by weight of the second ground powder prepared above was put into a fermentation vessel at 33 to 37 DEG C, and the mixture was inoculated with the yeast lactic acid bacterium solution, sealed, and fermented for 3 to 6 days.

After the completion of the fermentation, the above-prepared second-order pulverized powdery mildew powder was added one more time and the fermented product was kneaded in the form of a ring.

The crude fermented product was dried at a low temperature of 45 to 50 ° C to produce a dietary supplement of dietary mugwort fermented with a weight of 99% by weight, without using any grains or sugar.

Claims (6)

S1) Screening the raw materials of the young leaves to remove impurities, washing them, and then drying them naturally in the shade for 60 days;
S2) firstly pulverizing the naturally dried raw material, and then secondly pulverizing the raw material with fine powder of 120 to 160 mesh;
S3) a) 0.1 part by weight of a dried yeast, b) 0.4 parts by weight of glucose, c) Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus reuteri, Bifidobacterium bifidum, Bifidobacterium breve, longum and Streptococcus thermophillus the 12 kinds of lactic acid alpha-blending 0.05 parts by weight of the mixture at the same weight ratio, d) vegetable cream powder and maltodextrin step of mixing each of 0.225 parts by weight;
S4) preparing a mixture of yeast lactic acid bacteria by mixing the yeast extract / mixture of 12 kinds of alpha-lactic acid bacteria obtained in the step 3) in purified water at a weight ratio of 2: 8;
S5) 99 parts by weight of the secondary pulverized Sugarcane powder is placed in a fermentation vessel at 33 to 37 DEG C, inoculated with the yeast lactic acid bacteria mixture, kept in a sealed state and fermented for 3 to 6 days;
S6) a step of additionally injecting a second powder of dried Sugarcane powder in step S2) after fermentation; And
S7) low-temperature drying the pelleted fermentation broth at 45 to 50 DEG C to obtain a fermentation broth having a pelleted mugwort content of 99 wt%
Characterized in that no ingredients including cereals and sugar are used for the sake of step S6)
A method for manufacturing a fermentation product of mugwort mugwort.
The method according to claim 1,
A method for producing a fermented mung bean jar, wherein the fermented mugwort fermented product is used as a health supplement.
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