KR102045687B1 - Method for producing fermented food to improve intestinal microbiological environment and fermented food produced by the method - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented food for improving an intestinal microorganism environment, and fermented food manufactured thereby. According to the present invention, the method comprises: a step of mixing 0.005 to 0.01 part by weight of a mixed microorganism starter, 2 to 5 parts by weight of rice bran, 3 to 5 parts by weight of Momordica charantia powder, 2 to 4 parts by weight of trehalose, and 2 to 4 parts by weight of brown sugar with the remainder of water to make 100 parts by weight of mixture, and cultivating the mixture at the temperature of 20 to 25°C for a few days to make a fermented mixed microorganism liquid; a step of mixing 70 to 80 wt% of a cultivation raw material including one or more kinds selected from a group consisting of rice bran, agricultural products, forest products, seaweeds and tropical fruit powder with 20 to 30 wt% of the fermented mixed microorganism liquid to make a mixed raw material; an inoculation step of inoculating 0.01 to 0.1 wt% of the mixed microorganism starter into the mixed raw material at 60 to 80°C; a cultivation step of anaerobically cultivating the inoculated mixed raw material; and a drying step of drying the cultivated mixed raw material. Accordingly, the method for manufacturing fermented food has an effect of improving an intestinal microorganism environment through activation of beneficial bacteria and inhibition of harmful bacteria.

Description

Method for producing fermented food to improve intestinal microbiological environment and fermented food produced by the method}

The present invention relates to a method for producing a fermented food for improving the intestinal microbial environment and to a fermented food prepared by such a method.

Recent industrialization and urbanization intensified imbalances of intestinal microorganisms, which are the basis of health, due to irregular eating habits and stress, and the damage caused by adult diseases and chronic diseases is increasing day by day.

 As such, the increased stress accompanying the accelerated industrialization and urbanization poses a significant burden on personal health. It is noteworthy that studies of food habits and ingredients of several longevity countries make fermented foods account for much of the recommended intake in most longevity regions.

In this light, we need to re-examine and improve the fermented food of our ancestors in our history of more than half a million years.

Fortunately, efforts in various countries to prevent diseases and to take advantage of sustainable natural production have begun in recent years. Research is active.

Specifically, the technology for efficiently and completely fermenting various foods to date has not been developed, but to the extent that it can be concluded that perfect fermentation is possible only by various microorganisms in nature.

Therefore, there is an urgent need for the development of a new concept of fermented foods having no effects of side effects and a composition for improving the intestinal microbial environment that is out of balance.

Republic of Korea Patent No. 10-0816957

Therefore, the present invention has been invented in view of the above circumstances, and the method for producing fermented foods having an effect on improving the intestinal microbial environment through the maintenance of personal health, activation of beneficial bacteria and suppression of harmful bacteria due to irregular eating habits and various stresses, The purpose is to provide a fermented food prepared.

Fermented food according to the present invention for achieving the object as described above, mixed microorganism spawn 0.005 to 0.01 parts by weight, rice bran 2 to 5 parts by weight, noni powder 3 to 5 parts by weight, trehalose 2 to 4 parts by weight and sulfur Preparing a mixed fermentation microbial liquid by incubating for 2 days by mixing the remaining water to 100 parts by weight of sugar to 2 parts by weight to 4 parts by weight and maintaining the temperature of 20 to 25 ° C; Preparing a raw material by mixing 70 to 80% by weight of one or more culture materials selected from the group consisting of rice bran, agricultural products, forest products, algae, and tropical fruit dry powder, and 20 to 30% by weight of the mixed fermentation microbial solution; An inoculation step of inoculating the mixed raw material at 0.01 to 0.1 wt% of the mixed microorganism spawn at 60 to 80 ° C .; Culturing the anaerobic culture of the inoculated mixed raw material; Drying step of drying the cultured mixed raw material; It includes.

In addition, the mixed microorganism spawn includes Bacillus sp. Or Lactobacillus Bacillus subtilis and Lactonacillus kimchicus.

In addition, the culture material has a composition ratio of 25 to 35% by weight of rice bran, 25 to 35% by weight of agricultural products, 10 to 20% by weight of forest products, 5 to 10% by weight of seaweeds, 10 to 15% by weight of tropical fruits. .

In addition, the mixed microorganism spawn is collected by mixing 100g each of fermented mature doenjang and kimchi fermented for more than 2 years, mixed, crushed by a pulverizer and liquefied into a millet of 0.9% physiological saline 20ml / for 6 hours Injecting min air while inducing microbial activity for strain separation, and then filtered by 10㎛ filtration membrane and the filtrate is separated and dispensed in PDA medium and incubated for 6 days at 35 to 40 ℃.

In addition, between the culture step and the drying step, after cooling the cultured mixed raw material to room temperature and granulating by adding 10 to 20 parts by weight of the mixed fermentation microbial solution to 100 parts by weight of the mixed raw material; It further includes.

In addition, the present invention provides a fermented food prepared by the above method.

According to the present invention, it is possible to provide a method for preparing fermented foods and a fermented food prepared by the method, which have an effect on improving the intestinal microbial environment through the activation of beneficial bacteria and inhibition of harmful bacteria.

Hereinafter, the configuration and operation of the preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. Here, in adding reference numerals to the elements of each drawing, it should be noted that the same elements are denoted by the same reference numerals as much as possible even if they are shown in different drawings.

The present invention is to provide a method for producing a fermented food for stabilizing and activating the intestinal microbial environment through beneficial bacteria activation and harmful bacteria suppression.

In order to prepare the fermented food of the present invention, first, a mixed fermentation microbial liquid should be prepared.

The mixed fermentation microbial solution is mixed with 0.005 to 0.01 parts by weight of mixed microorganism spawn, 2 to 5 parts by weight of rice bran, 3 to 5 parts by weight of noni powder, 2 to 4 parts by weight of trehalose and 2 to 4 parts by weight of brown sugar. After mixing to 100 parts by weight, a process of aeration of 5 to 10 cm 3 / min of air for 1 to 3 hours at intervals of 2 to 6 hours while maintaining the temperature at 20 to 25 ℃ repeatedly performed 2 to 6 times a day It is prepared by incubating for 7 to 10 days. Conditions such as aeration are the result of optimized research, and those skilled in the art will be able to make some modifications to these conditions, but it will be appreciated that such modifications do not depart from the scope of the present invention.

Noni is rich in natural vitamins and minerals, as well as 18 different amino acids, including cysteine, arginine, cystidine, glutamine, glycine, serine and tinosine. Noni widens narrowed blood vessels in the body to help blood circulation and to treat inflammation that causes reflux esophagitis and gastric ulcers. Irinoids inhibit tumors and act as anticancer agents. Noni supplies dieters with insufficient nutrients, detoxifies unnecessary ingredients to the human body, and helps smooth waste discharge and metabolism. In addition, noni has the effect of reducing hypertension and weight loss.

Mixed microorganism spawn is collected by mixing 100g of fermented soybean paste and fermented soybean paste which have experienced seasonal and environmental diversity for 2 years and fermented for 2 years or more. Induce the microbial activity for strain separation while injecting 20ml / min of air for 6 hours, and then filtered through a 10㎛ filtration membrane to separate the filtrate and aliquoted in PDA medium and incubated for 6 days at 35 to 40 ℃ separated.

Mixed microbial spawns produced by this method include Bacillus sp. Or Lactobacillus Bacillus subtilis and Lactonacillus kimchicus.

Bacillus spp. Or lactic acid bacteria are all known and can be easily obtained from kimchi or other fermented foods. For example, Bacillus subtilis, also called Bacillus subtilis, is a type of aerobic bacillus belonging to diatoms, and is a bacterium distributed in nature such as Cheonggukjang and rice straw. Bacillus subtilis is a Gram-positive bacterium that forms heat-resistant spores, and viable cells move by the main flagella with a size of about 0.7-0.8 μm × 2.0-3.0 μm. Since the spores can withstand several hours of boiling, the sterilization of the spores must be by autoclaving. In liquid culture, a slightly wrinkled film is formed on the surface. Bacillus subtilis are used to produce fermented foods because they produce powerful amylase proteases. Bacillus subtilis has been used for genetic studies such as transformation, but has recently been used for the study of genetic manipulation.

Lactobacillus belongs to gram-positive bacteria, and is classified taxonomically in Eubacteriales, classified into Lactobacilleae and Streptococcaceae, the former is Lactobacillus, and the latter is Streptococcus. The genus Streptococcus, Pediococcus, and Leucooxtoc. In terms of morphology, it is classified into Lactic Acid Bacteria (Lactobacillus) and Lactic Acid Cocci (Streptococcus, Pediococcus, and Leukonostok), but there are various kinds and 20 kinds of lactic acid bacteria are applied to fermented milk production and lactic acid bacteria industry. have. Lactic acid bacteria according to the present invention is not limited thereto.

In addition, the mixed microorganism spawn further comprises at least one strain selected from the group consisting of Enterobacter hormaechei, Weissella hellenica, Xanthomonas EBHRS01-2 (Xanthomonas sp. EBHRS01-2). It may include.

After the mixed fermentation microbial liquid is prepared, a mixed raw material is prepared. The mixed raw material is prepared by mixing 70 to 80% by weight of one or more culture materials selected from the group consisting of rice bran, agricultural products, forest products, seaweeds, and dried fruits of tropical fruits, and 20 to 30% by weight of the mixed fermentation microbial solution. Tropical fruits in mixed raw materials improve the flavor and taste of fermented foods so that the general public can take them.

Culture materials may be used alone or in combination with rice bran, agricultural products, forest products, seaweeds, tropical fruits, but 25 to 35% by weight rice bran, 25 to 35% by weight agricultural products, 10 to 20% by weight forest products, 5 to 10% by weight It is preferable that the composition consists of% seaweeds and 10-15% by weight of tropical fruits. The culture raw material is preferably ground to about 100 to 200 mesh to be used in powder form.

Next, the inoculation step of inoculating 0.01 to 0.1% by weight mixed microorganism spawn to the mixed raw material is performed.

The culture material is placed in the incubator and the water is controlled with a liquid mixed fermentation microbial solution to maintain an environment suitable for microbial fermentation, and then the mixed microorganism spawn is inoculated at 60 to 80 ° C for 24 hours.

Considering that the general inoculation of fermented food is generally in the range of 20 to 40 ° C., it can be seen that the fermented food of the present embodiment is inoculated under high temperature conditions. At this time, the inoculation temperature is carried out at 60 to 80 ℃ to suppress the growth of unnecessary microorganisms, it is preferable to perform at 80 ℃ to maintain the activity of mixed fermentation bacteria and inhibit the growth of harmful bacteria.

After performing the inoculation step, the inoculated mixed raw material is subjected to the incubation step of anaerobic culture at 25 to 35 ℃ for 10 to 14 days.

After the culturing step, the cultured mixed raw material may be cooled to room temperature, and then added to 10 to 20 parts by weight of the mixed fermentation microbial solution based on 100 parts by weight of the mixed raw material to further granulate using a granulator.

After the cultivation step, the mixed raw material contains a certain amount of moisture, but is present as a powder which is not suitable for molding by moisture evaporation during the culturing process. It may be dried as it is, or after drying, and then dried to be prepared in powder form, but it is granulated by adding water to facilitate intake as fermented food.

After the granulating step, a drying step of drying the mixed raw material is performed. Drying may use a known drying method in a range in which the microbial agent does not have a concern such as thermal deformation, there is no particular limitation. In one embodiment of the present invention was carried out hot air drying at 50 to 60 ℃.

Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only for better understanding, and the scope of the present invention is not limited to the following examples.

Reference Example (Isolation of Mixed Microorganisms from Fermented Foods)

Take 100 g of two-year-old soybean paste and 200-year-old kimchi, mix them, grind them with a grinder to liquefy them, and take 1 g of the sample into 1,000 ml of 0.9% physiological saline. Induce the microbial activity for strain separation while injecting the air, and then filtered with a 10㎛ filtration membrane to separate the filtrate and aliquoted in PDA medium and incubated for 6 days at 37 ℃ separated.

The cultured strains were selected from different colony forms and subcultured at least three times to separate them into single colonies. The isolated strains were then liquid cultured and purified by genomic DNA to be amplified using primers of 16S RNA. The amplified portion was then templated and sequenced using 519r and 785r primers. Specimens were identified by investigating the results in the NCBI DB, and primer sets used to identify bacteria with 16S RNA were described in "Nucleic acid techniques in bacterial systematics (John Wiley and Sons, England)" and "nucleic acid research (2000) 28 (1): 173-174 ".

Example  1 (mixed fermentation microorganism Liquid  Produce)

Mixed microorganism spawn 0.01kg, rice bran 4kg, noni powder 3kg, trehalose 2kg and 4kg brown sugar prepared in the reference example was mixed with water suitable for drinking water standards to mix the weight to 100kg and then maintained at 20 to 25 ℃ 4 hours The process of aeration of air of 10 cm 3 / min for 2 hours at intervals was repeated four times a day and cultured for 10 days to prepare a mixed fermentation microbial solution. The mixed fermentation microbial solution was 2.5 × 10 ⁹ cfu / g of the total bacteria.

Example  2 (Preparation of Cultured Mixed Raw Materials)

35 kg of pre-crushed 25 kg of rice bran, mugwort, perilla, sorghum, pumpkin, leek, 20 kg of forest products containing chestnuts, cheonggung, schisandra, shiitake mushrooms, seaweed, seaweed, 10 kg of seaweed, 10 kg of tropical fruits containing bananas and pineapples were placed in an incubator with a mixing function and mixed for 2 hours. 30 kg of the mixed fermentation microbial solution prepared in Example 1 was added to the mixed raw material to adjust the water concentration to 42%, and the temperature of the incubator was warmed to 80 ° C., followed by mixing of 2.5 × 10 ⁹ cfu / g separated in the reference example Microbial spawn was inoculated at 0.01% of the total weight of the mixed raw materials.

The inoculated mixed material was anaerobicly cultured for about 11 days by proceeding with stirring for 3 hours at an internal temperature of 27 to 30 ° C. for 3 hours at 60 to 100 rpm / min at 36 hour intervals.

There was no inflow of external air during the culturing process, and the fermentation gas generated inside the incubator was discharged through the gas outlet of the incubator.

Example  3 ( Molded  Manufacture of fermented foods)

In the method of molding the mixed raw material prepared in Example 2 in a granulator, the cultured mixed raw material is cooled to room temperature (20 to 25 ℃), and mixed mixed fermentation microbial solution 20kg to 90kg of the mixed raw material, the outer diameter of 1mm Molded into a granular molding, dried in a hot air dryer controlled at 60 ℃ to less than 8% moisture concentration to prepare a fermented food molded in a granular form.

In order to determine the effect of the fermented food prepared in Example to improve constipation and indigestion was evaluated in humans.

Fifteen adults aged over 30 and under 50 with constipation and indigestion were recruited, and the fermented food was not administered during the first week, and the next two weeks after the fermented food, The frequency of defects was investigated. When administering this fermented food was taken in a dose of 3g three times a day.

In the evaluation, the average of the number of stools per week or the number of indigestion per week for 1 week before and 2 weeks after fermented food was calculated and shown in Table 1.

Before dosing 1 week after dosing 2 weeks after dosing Fecal Count / Week 1.7 2.4 3.9 Indigestion frequency / week 3.1 2.2 1.2

As shown in Table 1, after administration of the fermented food according to the present invention appeared to improve the constipation or indigestion from 1 week, it was confirmed that these symptoms are further improved over time after administration.

These results suggest that the fermented food stabilizes the intestinal microbial environment and improves intestinal motility by activating beneficial bacteria and suppressing harmful bacteria.

When the fermented food of the present invention prepared as described above is taken 3g per meal 3 to 5 times daily after meals, stabilizing and activating the intestinal microbial environment without the ingestion of secondary probiotics products to remove the stool accumulated in the intestine, May help constipation and reduce indigestion.

It will be apparent to those skilled in the art that the present invention is not limited to the above embodiments and can be practiced in various ways without departing from the technical spirit of the present invention. will be.

Claims (6)

In the manufacturing method of fermented food,
0.005 to 0.01 parts by weight of the mixed microorganism spawn, 2 to 5 parts by weight of rice bran, 3 to 5 parts by weight of noni powder, 2 to 4 parts by weight of trehalose and 2 to 4 parts by weight of sugar sugar to make 100 parts by weight After mixing, the process of aeration for 5 to 10 cm 3 / min of air for 1 to 3 hours at intervals of 2 to 6 hours while maintaining the temperature of 20 to 25 ℃ repeatedly performed 2 to 6 times a day and incubated for 7 to 10 days Preparing a mixed fermentation microbial solution;
Culture ingredients 70-80 mixed with rice bran, agricultural products containing wormwood, forest products containing chestnuts, Schisandra chinensis and shiitake mushrooms, seaweeds containing seaweed, and tropical fruits containing pineapples Preparing a mixed raw material by mixing 20% by weight to 20% by weight of the mixed fermentation microbial solution;
An inoculation step of inoculating the mixed raw material at 0.01 to 0.1 wt% of the mixed microorganism spawn at 60 to 80 ° C .;
Culturing the anaerobic culture of the inoculated mixed raw material at 25 to 35 ° C. for 10 to 14 days;
Cooling the cultured mixed raw material to room temperature, and then adding 10 to 20 parts by weight of the mixed fermentation microbial solution to 100 parts by weight of the mixed raw material to granulate the same using a granulator;
Drying step of drying the granulated mixed raw material;
Including,
The mixed microorganism spawn includes Bacillus sp. Or Lactobacillus Bacillus subtilis and Lactonacillus kimchicus,
The culture raw material has a composition ratio of 25 to 35% by weight of rice bran, 25 to 35% by weight of agricultural products, 10 to 20% by weight of forest products, 5 to 10% by weight of seaweeds, 10 to 15% by weight of tropical fruits,
The mixed microorganism spawn is 100 g each of fermented matured soybean paste and kimchi fermented for 2 years or more, collected, mixed and pulverized with a grinder to be liquefied and placed in 1,000 ml of 0.9% physiological saline for 20 ml / min. Inducing the microbial activity for strain separation while introducing air, and then filtered with a 10㎛ filtration membrane and the filtrate was separated by dispensing in PDA medium and cultured for 6 days at 35 to 40 ℃ separated method. delete delete delete delete Fermented food prepared by the method of claim 1.