KR101762569B1

KR101762569B1 - Method for producing fermented Moringa oleifera powder with increased amino acid content

Info

Publication number: KR101762569B1
Application number: KR1020150162174A
Authority: KR
Inventors: 전태호; 반경태
Original assignee: 전태호; 반경태
Priority date: 2015-11-19
Filing date: 2015-11-19
Publication date: 2017-07-28
Also published as: KR20170058518A

Abstract

The present invention relates to a process for producing a granule, comprising the steps of: (a) mixing a new granule powder obtained by pulverizing a dried granule (Massa Medicata Fermentata) with water and then allowing it to stand; (b) mixing Moringa leaves with the mixture left in step (a), followed by fermentation; And (c) drying the fermented Moringa fermented product obtained in step (b) and then pulverizing the fermented Moringa fermented product to prepare a powder. The method for producing the Moringa fermented powder having increased amino acid content and the method The present invention relates to a Moringa fermentation powder having an improved amino acid content.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented Moringa fermented powder having increased amino acid content,

Food industry In the silver industry, various health foods are representative. When you become an elderly person, your immune system weakens, digestive function decreases, and you are exposed to various diseases. However, there are many cases where health foods that are eaten for health are rather harmful to health. Apart from the damage caused by the ill-mannered elderly people whose judgment is overpowered, the damage caused by exaggerated advertising of similar health foods without proven efficacy is not negligible. Even if the health functional food proved to be effective, there is a side effect caused by abuse that I follow because I like others. It is important to remember that health functional foods are not medicines and their efficacy varies depending on their health status and nutritional intake level. In the case of elderly people, ingestion of health food due to reduced digestive power, side effects such as digestive disorders, diarrhea and abdominal pain may also occur.

In Korea, the functional food market is estimated to be about 1 trillion won, and as the division of medicine is settled, the sales volume of health functional foods that do not require a prescription is increasing rapidly in developed countries like Korea. Functional foods that are sold in Korea are those of domestic, acidified, or Chinese origin, whose safety and effective ingredients are not known by the use of raw materials of advanced countries proven effective, safe, and effective. Most of them are occupied. Recently, the growth of amino acid-related products in the functional food market is prominent, and the market of amino acid-related products is expected to expand in proportion to the increase of the elderly population.

Amino acids have been used as seasonings, feeds or remedies, but recently they have been widely used as health supplements, amino acid drinks, and cosmetics, while being recognized as an efficient energy source. About 60% of our body weight is water and most of it is made up of proteins, and amino acids are the source of proteins. There are 20 kinds of amino acids, and only 11 kinds are synthesized in the body. The remaining nine essential amino acids (isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, valine, and histidine) are essential to our body but are not synthesized in our bodies. Protein ingestion is thought to be sufficient to supplement amino acids, but the protein ingestion of food is complicated and time-consuming to break down into amino acids. It is therefore important to consume foods rich in amino acids.

Among the nine essential amino acids that must be eaten in the body without being synthesized in the body, valine, leucine and isoleucine are called branched chain amino acids (BCAAs), which are the names of molecular structures. BCAA accounts for about 35% of the essential amino acids that make up muscle proteins, about 40-50% of the amino acids in the diet consumed by mammals, and is metabolized mostly in the skeletal muscle, unlike most branched-chain amino acids metabolized in the liver It turned out. This branched chain amino acid is decomposed in the skeletal muscle during exercise and is used as an energy source, which is catalyzed by a branched-chain-keto acid dehydrogenase (BCKDH) complex. Since the BCKDH complex is phosphorylated by the enzyme kinase and is in an inactive form in the stable state, the decomposition of the branched chain amino acid in the skeletal muscle hardly occurs, but when the exercise load is applied, the activity of the kinase is weakened and the complex is dephosphorylated and changed to the active form The decomposition of branched chain amino acids is promoted and used as an energy source of skeletal muscle during exercise.

Moringa oleifera is one of the most widely cultivated species of Moringa genus, and originates in northwest India, at the base of the Himalayas. The Moringa tree grows up to 10 meters tall and the branches are slender. However, in areas where Moringa grows, usually the stem is cut within 1 meter to facilitate harvesting of fruit and leaves. Wild Moringa trees predominate mainly in semi-arid, tropical or subtropical regions. Moringa trees grow best in dry sandy soil, but also adapt well to coastal areas and rough soil. Today, it is dominated extensively in Africa, Nepal, India, Malaysia, Mexico and the Philippines. Moringa trees are a useful tree that can be used for food or other resources in almost all areas. Pods of wood, called mature drumsticks, have long been used as ingredients in various cuisines in Southeast Asia. Asparagus pods are used as ingredients for cooking, like peas. Seeds separated from ripe pods are eaten cooked like peas or bake like nuts. Flowers are edible, but when cooked, they taste mushrooms. Roots are finely chopped and used as seasonings like coconut. The leaves are beta carotene, vitamin C, protein, iron, and calcium sources. Moringa leaves have the highest protein content in ground plants studied on Earth, with 40% protein. Moringa is widely used as processing food or cooking material, but at higher temperatures, it causes more vitamin losses.

Moring is a food that is not well known to the general public, but recently its great nutritional value and anti-inflammatory and antioxidant effects have been scientifically proven to be a new health food.

Korean Patent No. 1408837 discloses a beverage composition containing vitamins and Meringa leaf extract. Korean Patent No. 1386879 discloses a method for producing a fermented food by fermenting multiple lactic acid bacteria based on brown rice and Moringa as a main ingredient. However, this method is different from the method for producing the Moringa fermentation powder in which the amino acid content of the present invention is enhanced.

In order to solve the above problems, an object of the present invention is to optimize manufacturing conditions such as selection of a fermentation source and fermentation conditions to produce a Moringa fermented powder having an increased amino acid content, The present invention provides a method for producing a moringa fermentation powder containing a large amount of amino acids and having improved functionality.

The present invention relates to a process for producing a granule, comprising the steps of: (a) mixing a new granule powder obtained by pulverizing a dried granule (Massa Medicata Fermentata) with water and then allowing it to stand; (b) mixing Moringa leaves with the mixture left in step (a), followed by fermentation; And (c) drying and pulverizing the fermented Moringa fermented product obtained in the step (b) to prepare a powder. The present invention further provides a process for preparing the moringa fermented powder having an increased amino acid content .

The present invention also provides a Moringa fermented powder prepared by the above method.

The Moringa fermented powder according to the present invention can enhance the health of consumers by increasing the content of 17 useful amino acids in a large amount, and is excellent in preference without any odor and easy to drink, It is possible to provide a fermented powder which does not cause any problem even if it is used in a large amount. It is also a very useful invention to improve the food value of Moringa and to greatly improve the value added in terms of economy.

In order to achieve the object of the present invention,

(a) a step of mixing and stirring a freshly ground powder (Massa Medicata Fermentata) pulverized with water and water;

(b) mixing Moringa leaves with the mixture left in step (a), followed by fermentation; And

and (c) drying and pulverizing the fermented Moringa fermented product obtained in the step (b) to prepare a powder. The present invention also provides a method for preparing the moringa fermented powder having increased amino acid content.

In the method for preparing the Moringa fermentation powder of the present invention, the amino acid is selected from the group consisting of aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, tryptophane and arginine arginine), but the present invention is not limited thereto.

In addition, in the method for producing the Moringa fermentation powder of the present invention, the above-mentioned Massa Medicata Fermentata is also referred to as Shin-kuk, Kokushinoku, and Yakuno, and is also used for the wheat flour, wheat bran, , Wild mackerel juice, blue mackerel juice, 杏仁泥, and red bean, and then fermented. The amino acid content and flavor of Moringa could be further improved compared to fermenting Moringa using the new song using lactic acid bacteria or other fermentation source.

Further, in the method for producing the Moringa fermentation powder of the present invention, the fermentation in step (b) can be carried out preferably at 22 to 28 ° C for 60 to 100 hours, more preferably at 25 ° C for 80 hours . Fermentation of the Moringa under the above conditions resulted in sufficient fermentation to remove the odor of the Moringa while containing a large amount of functional ingredients of the Moringa and to produce the Moringa fermented powder having an excellent degree of preference. However, when the fermentation condition is out of the above-mentioned range, there is a problem that the content of the functional ingredient is reduced and the fermentation powder is produced with a lack of taste and aroma.

The method for producing the Moringa fermentation powder of the present invention is more specifically

(a) Mixing 1 ~ 3 g of freshly crushed powder of Massa Medicata Fermentata with 0.8 ~ 1.2 kg of water and leaving it at 22 ~ 28 ℃ for 3 ~ 5 hours;

(b) mixing 2 to 4 kg of meringue leaves with the mixture left in step (a), followed by fermentation at 22 to 28 ° C for 60 to 100 hours; And

(c) fermenting the fermented Moringa fermented product of step (b) at 30 to 40 DEG C, and pulverizing the fermented product to obtain a powder,

More specifically,

(a) Mixing 2 g of freshly ground granulated powder with massive Medicata fermentata and 1 kg of water and leaving at 25 ° C for 4 hours;

(b) mixing 2 to 4 kg of meringue leaves with the mixture left in step (a), followed by fermentation at 25 ° C for 80 hours; And

(c) drying the fermented Moringa fermented product of step (b) at 40 ° C. and pulverizing the fermented product to obtain a powder.

The present invention also provides a Moringa fermented powder having an amino acid content enhanced by the above method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example One: Moringa Fermented powder

(a) After mixing 2 g of Shin Kogaku powder ground with Massa Medicata Fermentata dried at 40 ° C and 1 kg of purified water, the yeast and nuruk acid contained in the new gourd were left to stand at 25 ° C for 4 hours Respectively.

(b) the parent Manly mixture was allowed to stand in the step (a) (Moringa oleifera ) leaves were mixed and placed in a closed container and fermented at 25 ° C for 80 hours.

(c) The fermented Moringa fermented product of step (b) was dried at 40 ° C and powdered.

Comparative Example 1: by lactic acid fermentation Moringa Fermented powder

In 1 kg of purified water, Bifidobacrerium strain and Lactobacillus acidophilus ) were added to the mixture, and 3 kg of moringa leaves were added to the mixture. The mixture was then fermented at 25 ° C. for 80 hours. The fermented Moringa fermented product was dried at 40 DEG C and pulverized to prepare a fermented powder.

Experimental Example 1: free amino acid analysis

For amino acid analysis, distilled water was added to the Moringa fermentation powder, the mixture was ground with a homogenizer, stirred, and then leached to 100 mL. The mixture was centrifuged at 3,000 rpm for 30 minutes and purified with Sep-pak C18. (USA), 25 mg of sulfosalicylic acid was added to 10 mL of the filtrate, and the mixture was allowed to stand at 4 ° C for 4 hours, and centrifuged (50,000 rpm, 30 minutes) to remove proteins and the supernatant The filtrate obtained by filtration through a 0.45 ㎛ membrane filter was used as a HPLC analysis sample. The analysis conditions are shown in Table 1 below.

HPLC conditions for amino acid analysis Item Analysis condition Device Agilent Technologies 1200 Series column WATERS AccQ · Tag column (3.9 × 150 mm) Column temperature 37 ℃ flux 1 ml / min Injection capacity 5 μl

Example 1: Depending on fermentation conditions Moringa Comparison of Amino Acid Content of Fermented Powder

The Moringa fermentation powders prepared according to the methods of Preparation Example 1 and Comparative Example 1 and the Moringa fermented powders prepared according to the method of Preparation Example 1 and prepared at different fermentation conditions (Comparative Examples 2 to 4) The results are shown in Table 2 below. Comparative Example 2 was prepared by fermenting Moringa leaves at 25 ° C for 24 hours in step (b), and Comparative example 3 was prepared by fermenting Moringa leaves at 25 ° C for 120 hours in step (b) Comparative Example 4 refers to a Moringa fermentation powder fermented without using a new song.

Amino acid content (mg / 100 g) of Moringa fermentation powder Amino acid type Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Aspartic acid 2,800.7 1,351.2 2,452.2 2,621.2 1,061.2 Threonine 1,468.3 542.3 1,025.3 1,004.3 223.5 Serine 1,358.8 245.8 924.2 862.3 146.8 Glutamic acid 4,111.0 2,028.2 2,358.4 3,842.3 1,253.9 Proline 1,184.2 548.9 832.1 921.5 129.2 Glycine 1,529.1 241.1 798.3 1,007.3 133.5 Alanine 2,118.4 1,078.2 1,248.2 1,842.5 400.8 Balin 1,366.7 421.7 1,002.5 1,189.3 190.8 Methionine 322.1 48.2 254.3 286.2 66.7 Isoleucine 1,211.3 152.4 1,048.6 925.8 90.8 Leucine 2,504.8 1,246.5 2,142.5 1,823.2 940.8 Tyrosine 1,015.1 468.2 812.6 921.4 187.6 Phenylalanine 1,590.8 974.6 1,271.3 1,025.5 861.1 Lee Sin 1,660.7 849.2 1,325.8 1,235.8 642.3 Histidine 615.5 148.2 512.3 426.8 100.8 Tryptophan 425.0 220.0 328.5 241.7 87.2 Arginine 1,536.6 598.6 1,217.9 1,024.8 351.2 Sum 26,819.1 11,163.3 19,555.0 21,201.9 6,868.2

As a result, as shown in Table 2, the amino acid content of the Moringa fermentation powder of Preparation Example 1 was the highest, and the amino acid content of the Moringa fermentation powder fermented without using the new composition (Comparative Example 4) was the lowest. In addition, depending on the fermentation conditions, the amino acid content of the Moringa fermentation powder prepared under the fermentation conditions of Preparation Example 1 was higher than that of Comparative Examples 2 and 3.

Example 2: Moringa Sensory Evaluation of Fermented Powder

Sensory evaluation of moringa fermented powder was carried out on 30 sensory test workers. The evaluation items were evaluated by appearance score, flavor, taste and overall acceptability according to the 5-point scale method, and 5 g of Moringa fermented powder The mixture was mixed with 60 ml of water, and the sensory evaluation was performed. For accurate results, the mouth was rinsed with water between each sample and the test was carried out at sufficient time intervals. 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.

Sensory evaluation of Moringa fermented powder sample Exterior incense flavor Overall likelihood Production Example 1 4.10 4.22 4.26 4.20 Comparative Example 1 4.04 3.72 3.68 3.72 Comparative Example 2 4.00 3.86 3.88 3.86 Comparative Example 3 4.02 3.92 3.90 3.92 Comparative Example 4 3.98 3.24 3.18 3.30

As a result, as shown in Table 3, no significant difference was observed between Preparation Example 1 and Comparative Example of the present invention at the preference for appearance, but the Moringa fermentation powder of Preparation Example 1 showed the highest score And the Moringa fermentation powder fermented without using a new song (Comparative Example 4) showed the lowest score. In addition, it was confirmed that according to the fermentation conditions, the Moringa fermented powder prepared under the fermentation conditions of Preparation Example 1 was preferred to the fermentation conditions of Comparative Examples 2 and 3, and furthermore, Moringa was fermented using lactic acid bacteria It was confirmed that the fermentation using a new song was more favorable than the comparative example 1).

Claims

(a) Mixing 1 ~ 3 g of freshly crushed powder of Massa Medicata Fermentata with 0.8 ~ 1.2 kg of water and leaving it at 22 ~ 28 ℃ for 3 ~ 5 hours;
(b) mixing 2 to 4 kg of meringue leaves with the mixture left in step (a), followed by fermentation at 22 to 28 ° C for 60 to 100 hours; And
(c) drying the fermented Moringa fermented product obtained in step (b) at 30 to 40 ° C. and pulverizing the fermented product to obtain a powder; and (c) preparing a fermented Moringa fermented product having enhanced amino acid content Way.

The method according to claim 1, wherein the amino acid is selected from the group consisting of aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, tryptophan and arginine Wherein the amino acid is at least one amino acid.

delete

A Moringa fermented powder having an improved amino acid content prepared by the method of claim 1 or 2.