KR101752547B1 - A fermentation method of some races of gingers by using vitamin C - Google Patents

Abstract

By using the vitamin C as a fermentation accelerator, it is possible to induce the fermentation of self-fermented ginger in the absence of oxygen by using the fermented product containing the enzyme extracted from the fermented product, And so on.

Description

A method for producing a fermented product of ginger using vitamin C. {A fermentation method of races of gingers by using vitamin C}

The present invention relates to a method for producing fermented products of turmeric, ginger, and gruel, respectively, by inducing the activation of self-enzymes of ginger, respectively, of turmeric, ginger and corn using vitamin C.

Ganoderma, ginger, and ganoderma are all ginger and perennial plants with similar taste and aroma. They are mainly cultivated in subtropical areas such as East Asia, India and Malaysia. Leaves, stems and roots are used for edible and medicinal purposes.

Turmeric is a medicinal herb that is spicy and bitter with herbal medicines. It is effective for pain relief and menstrual irregularities. In India, it is also used as a spice for curry powder. For the use of turmeric, it is used as edible, herbal medicine, spice, etc. In particular, turmeric, which is used as a raw material of curry, is known to contain more of medicinal efficacy. Recently, curcumin, which is a major component of yellow, has been shown to have effects such as anticancer effects, anti-Alzheimer's, antioxidant, anti-inflammatory and hepatic dysfunction.

It has been used as a food, which is beneficial to human body, and its typical use is curry. However, turmeric is strong in bitter taste, and its inherent flavor is rejected, and therefore it is reluctant to consume large quantities.

Such turmeric is used in various processes, but it is generally concentrated and used, and according to the patent 10-0802904, hot water extraction of turmeric is a common method. However, the present invention induces the fermentation of the own enzyme of turmeric so as to reduce the bitter taste and the bitter taste and soften the smell so that it can take a large amount.

Ginger is used as a medicinal product in dried ginger, but it can be used to make spices such as bread, sweets, curry, sauce, pickles, and make ginger tea and ginger.

Ginger has been used as a spice for food ingredients because of its unique fragrance and spicy taste. It is widely used for Oriental medicine as a raw material for herbal medicine.

However, the ginger having many useful functions as described above has a problem that it can not be used much when added directly to food due to the peculiar irritating taste such as hot taste, bitter taste and the like.

According to the patent 10-0989093, a method of alcohol extraction of ginger is used. However, since the present invention activates the ginger's own enzyme to ferment it, it can take a lot of ginger and can be used as various processing or additives because of reducing the pungent taste and hot taste. .

Curcuma has been used in India, Southeast Asia and China for many years as a dye for dyeing silk and cotton, and has also been used as a coloring agent to color the color of foods people eat. It is still used for coloring edible curry, pickle, butter, radish.

Ulugum is a name that is yellow like gold when mixed with alcohol. Ulgum has a peculiar odor, chews yellowish red, and is irritating. The taste is spicy and has been used as dye and food coloring material since BC. In Japan, corn is used as a coloring material for radishes, and in Okinawa, Japan, known as a world longevity village, it is common for special crops.

Ulgum is a medicinal substance belonging to the ginger family, but its efficacy is great. However, people who have a bad stomach due to side effects may get diarrhea and itching if they eat lots of fish. However, the fermented extract of Ulgum has no effect on the constitution or the allergic reaction of the drug, has a quick absorption effect in the body, and has a further advantage of being convenient to take without the taste of the fermented extract itself.

According to the patent 10-0886495, it is a method of extracting koi by hydrothermal extraction and enzymatic treatment. However, the present invention is a method of obtaining a fermented product by activating koi's own enzymes, which can reduce bitter taste and spicy taste. Compared with conventional fermentation methods, there is a characteristic of soft taste and flavor.

The use of ugum by a common processing method causes the gypsum at the root of the ginger to become a tannin-like macromolecule that interferes with absorption in the stomach. However, the fermentation method which makes it a small molecule which absorbs it easily increases the absorption rate and makes it easy to use by weakening the spicy taste. In general, the fermentation of Ulgum is not easy and the economic cost is high. However, the present fermentation method has the advantage of low cost because it induces the activation of the self-enzyme of Ulgum using vitamin C, and has a characteristic of being able to take a high dose by softening the spicy and bitter taste

Vitamin C is used as an aid to the activation of enzymes. The enzyme consists of an inert precursor that is blocked to prevent the enzyme producing it from self-extinguishing by the enzyme itself. Therefore, it is known that the activation of tissue of plants occurs by deviating from this blockade. Vitamin C is said to affect fermentation by inducing activation of its own enzyme by affecting such activation. This is the same principle as when the germination of a plant causes fermentation of its own enzyme activation.

It can be used as a material for the fermentation of the second ginger by using the extracted enzyme after activating the fermentation of the ginger with its own vitamin C by using vitamin C. The function of the bioreactor in which the feeding and extraction of the raw material are continuously performed in the fermenter It is also an inventive technology that can be made.

The present invention has the same results as the conventional method of using the sugar used in the fermentation method of the present invention and the method of injecting the enzyme from the outside. However, since the fermentation is performed by inducing the activation of the self enzyme using vitamin C, And thus has an effect of improving the taste and flavor and shortening the fermentation process time.

1. Korean Patent No. 10-0802904 2. Korean Patent No. 10-0989093 1. Korean Patent No. 10-0886495

  Shin Min - gyo. Clinical Herbal Medicine, Seoul, Korea. 293-296  Holoenzyme, Doosan encyclopedia  Enzyme, Encyclopedia of Chemistry, 2001, Sehwa  Enzyme precursor, Chemical metabolism, 2001, Sehwa

The present invention relates to the use of vitamin C as an active ingredient. The present invention relates to the use of vitamin C as an antioxidant, To solve the problem of the taste of the ginseng by the decomposition of the tannin component and the activation of the enzymes of turmeric, ginger and gilt.

The process for producing fermented ginger products according to the present invention comprises the steps of (1) fermenting ginger ferments and re-

(1) The fermentation and re-fermentation step of ginger comprises (1a) a fermentation step of a ginger fermentation product, and (1b) a fermentation product of ginger fermentation product,

(1a) The step of producing the ginger fermentation product comprises:

Preparing ingredients for preparing ginger, water, and vitamin C;

A mixing step of putting the above materials into a container and removing air after mixing;

A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Made to

(1b) ginger re-fermentation The step of preparing fermentation product comprises

Preparing a material for preparing ginger, water, vitamin C, the fermentation product of (a) ginger;

A mixing step of putting the above materials into a container and removing air after mixing;

A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Lt; / RTI >

At this time, the weight ratio of the ginger, vitamin C, and water to be added to the step (1a) of the step (1a) of the step (1a) is from 100: 1 to 100: 10 to 10000 .

In addition, the weight ratio of the fermented product obtained in the step (1) of producing the ginger, vitamin C, water and (1a) ginger fermentation product added to the step (1b) 1000: 1 to 1000: 10 to 10000: 10 to 10000.

In addition, the ginger ingredients in the step (1a) for preparing ginger ingredients fermentation step may be flowers, leaves, stems, roots, or a combination of any one of turmeric, ginger and coriander.

The material for the step (1a) of fermenting the ginger fermentation product and the step (1b) for preparing the fermented ginger fermentation product may be at least one of turmeric, ginger and corn.

The vitamin C used in (1a) the fermentation step of ginger and (1b) the ginger fermentation step is characterized by containing ascorbic acid, a derivative of ascorbic acid or a combination thereof.

The present invention is to ferment the ginger fermented by the own enzymes of turmeric, ginger and ginger, respectively, and it has the effect of enhancing the function of the fermentation including enzymes as well as the taste and flavor of turmeric, ginger and ginger, There is an advantage that it can be used as material of raw material and functional food.

1 is a representative view.
Fig. 2 shows (1) the ginger fermentation and re-fermentation steps in detail.

Curcuma longa L. is a perennial plant of the genus Curcuma of the genus Zingiberaceae, originating in India and cultivated in tropical Asia, China and Japan. Other names of ganghwang are ugum, turmeric, gold, gold, silver, gold, and gold (王 金). .

Curcumin, curlone, α-turmerone, β-turmerone, bisacumol, and the like were added to the main components of turmeric, curcumin, dimethoxycurcumin, bisdemethoxycurcumin, There are volatile substances such as zingiberene, and these substances prevent the burning and stabbing of the substance, prevention of heart attack, prevention of diabetes. Cancer prevention, brain activation and dementia prevention, and joint pain relief.

Ginger [Zingiber officinale Rosc] is a perennial plant with ginger root ginger and ginger, which is rooted in edible and medicinal plants. Ginger is known to originate in the Hindustan region of Southeast Asia and is grown as a kind of vegetable. The rootstock grows sideways and is fleshy, lumpy, yellowish, with a pungent flavor and a fragrant smell.

Ginger is a traditional Korean medicine used to treat colds, chills, fever, headache, vomiting, seawater and sputum. It is also effective against abdominal pain and diarrhea caused by food poisoning, and it boils ginger in boiling water and drinks in tea. Pharmacological actions include promotion of gastric secretion, digestive power enhancement, cardiac stimulation, and blood circulation promotion.

Curcuma longa L. is a perennial herbaceous herbaceous plant that belongs to the genus Ginger and is originated in tropical Asia. Its taste is spicy and its quality is more mild than poisonous, it acts on the heart, lungs and liver, It is known that it promotes circulation, relieves tiredness, helps blood and eliminates eosinophilia.

Ulgum is known to treat the cramps, menstrual irregularities, flank pain, cure hemorrhoids, nosebleeds, papules, cleanse the mind, remove stiffer parts of the thoracic cavity, and treat bile secretion and gallstones . Pharmacological actions have been reported to reduce bile secretion, excretion promotion, and the formation of nodules in coronary arteries.

Vitamin C is a substance made by adding calcium, sodium, and magnesium to ascorbic acid. It is made of vitamin C (L-Ascorbic acid), Sodium L-Ascorbate, L-ascorbic acid stearate L-Ascorbyl Stearate), Calcium Ascorbate, and Ascorbyl Palmitate. Vitamin C is used as a raw material for food. Vitamin C is used to produce and process dozens of compounds and derivatives. When vitamin C is used in foods or beverages, it changes color or gives off odor. It expresses negative in food production and serves as a preservative. However, the present invention uses vitamin C as an enzyme fermentation accelerator. Hereinafter, the present invention will be described in detail with reference to examples.

1. Fermentation and re-fermentation of ginger

(1a) Preparation of fermented products of ginger

 ① Material preparation process: Preparation of ingredients to prepare 100 g of ginger, 50 g of water, 10 g of vitamins C and gums of turmeric, ginger and cucumber;

 (2) Mixing process: a mixing process in which the above materials are put into a container and air is removed after mixing;

③ Fermentation process: It consists of a fermentation process to remove the gas generated after the container containing the mixture is sealed.

The fermented product (semi-finished product fermented product) can be obtained through the above-described processes. Refrigerate semi-finished fermented product or remove air and seal.

(1b) Production of ginger re-fermented product

 ① Material preparation process: Preparation of ingredients to prepare 50g of Vitamin C, 5000g of water, 500g of ginger semi-product fermented product, and 1000g of ginger in each of turmeric, ginger and gruel;

(2) Mixing process: a mixing process in which the above materials are put into a container and air is removed after mixing;

③ Fermentation process: It consists of a fermentation process to remove the gas generated after the container containing the mixture is sealed.

In this case, when a part of the re-fermented product obtained in the re-fermentation step (1b) is replaced with the fermented product obtained in the step (1a), the fermentation step is not necessary and continuous fermentation can be performed.

The re-fermentation product is obtained through the above-mentioned process. The re-fermented product is refrigerated or air-conditioned and sealed.

(Test 1)

(1a) The fermented product of ginger was fermented in the same manner as described above.

At this time, the flowers, leaf stems, roots, and mixtures thereof of the turmeric, ginger, and ginger roots of the ginger fermentation product (1a) were mixed at a ratio of 500 g of water and 10 g of vitamin C, Were tested for their fermentation status. The fermentation temperature was 25 ° C at room temperature, and the results of the test using the materials of each region were compared with the time taken for the first gas removal as a signal of fermentation in the fermentation process of ginger fermented products. Appeared together.

As a result of the above test, it was confirmed that fermentation gas was confirmed in each part of ginger in each of turmeric, ginger and gilt. The time at which the first gas emerged from each site was different, confirming that the flowers and roots were fermented the quickest. Next, we confirmed that primary fermentation takes place in the order of blossom, leaf, stem and root mixture, leaf and stem. This test showed that fermentation takes place in any part of the plant and the extract of the enzyme can be obtained here.

(Test 2)

After ginger fermentation, the test was carried out on the re - fermentation stage. (1b) Ginger Re-Fermentation The preparation step was carried out according to the method already described.

The ratio of the weight of the ginger, vitamin C, water and (1a) fermented product obtained in the step of preparing the fermented product of ginger, respectively, of turmeric, ginger, , And water (500 g). The remaining two factors, vitamin C and (1a) fermented product were changed as shown in Table 2 below and the fermentation temperature was 25 ° C.

(Table 2) compares the time taken for the removal of the first gas, which is an indicator of fermentation, in the process of (1b) ginger re-fermentation.

As a result of the above test (1a), it was confirmed that fermentation of both turmeric, ginger and corn was carried out with the semi-product fermented product and vitamin C being administered. When the amount of semi - product fermented product of (1a) was 20g and the amount of vitamin C was 6g, it was found that fermentation proceeded the fastest for 28 hours for ganghwang and woogeum and 32 hours for ginger, and the amount of fermented product and vitamin C It is confirmed that the rate of progress of fermentation is fast. When the semi-product fermented product of (1a) was added in a large amount, it was confirmed that the fermentation progressed well even when the amount of vitamin C was small.

(Test 3) Bioreactor development test .

This test (1b) tested the fermentation of turmeric, ginger and cucumber without the administration of water and vitamin C in the fermentation stage of ginger. First, ginger was added to 22 g of water and 110 g of vitamin C, respectively, and the fermentation was carried out in (1a) ginger fermentation product. In the next step (1b), ginger fermentation products of turmeric, ginger, and gruel were added to 500 g of ginger fermented without water and vitamin C, respectively, to prepare 2410 g of fermented ginger fermentation product (1a) . The fermentation temperature was 25 ° C at room temperature.

As a result of the above test (Table 3), it was confirmed that fermentation gas was generated and the first fermented product was formed by taking 35 hours of turmeric, 40 hours of ginger and 38 hours of fermentation without vitamin C administration, It was found that the amount of ginger fermented product should be large.

1a) If the fermented ginger fermentation product is used for the first time, then 1b) Since the fermentation product of ginger fermentation can be used, it can be used as a continuous fermentation bioreactor I can confirm that I can make it appear.

The active ingredients of the present fermented product, including turmeric, ginger and ginger, can be extracted and used as herbal medicine materials, cosmetic raw materials and functional foods.

Claims (6)

The method for producing a fermented product of ginger according to the present invention comprises (1) fermentation of a ginger mixture and re-fermentation,
(1) The fermentation and re-fermentation step of ginger comprises (1a) a fermentation step of a ginger fermentation product, and (1b) a fermentation product of ginger fermentation product,
(1a) The step of producing the ginger fermentation product comprises:
Preparing ingredients for preparing ginger, water, and vitamin C;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; Made to

(1b) ginger re-fermentation The step of preparing fermentation product comprises
Preparing a material for preparing ginger, water, vitamin C, (1a) fermented ginger;
A mixing step of putting the above materials into a container and removing air after mixing;
A fermentation step of removing the gas generated after the vessel containing the mixture is sealed; ≪ / RTI >
A method for producing a fermented product of ginger using vitamin C.

The method according to claim 1,
(1) The method according to any one of (1) to (3), wherein the weight ratio of ginger, vitamin C and water to be added to the ginger fermentation step is from 100: 1 to 100:
A method for producing a fermented product of ginger using vitamin C.
The method according to claim 1,
(1) During the fermentation and re-fermentation step of ginger, the weight ratio of the ginger, vitamin C, water and (1a) fermented product obtained in the step of preparing the ginger fermentate is 1000: 1 to 1000: 10 to 10000: 10 to 10000,
A method for producing a fermented product of ginger using vitamin C. The method according to claim 1,
(1) In the fermentation and re-fermentation stage of ginger Wherein the vitamin C is ascorbic acid and its derivatives or a combination thereof.
A method for producing a fermented product of ginger using vitamin C. The method according to claim 1,
(1a) Ginger flour The ginger flour material in the material preparation step of the fermentation step is a flower, a leaf, a stem, a root or a combination thereof of each turmeric, ginger and corn.
A method for producing a fermented product of ginger using vitamin C. The method according to claim 1,
(1b) The ginger ingredients The material for re-fermentation is any one of turmeric, ginger, and ginger root or a combination thereof.
Production method of ginger fermented product using vitamin C

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