KR102054431B1 - Process for preparing fermented goji berry extract having increased active ingredient content and composition containing the same - Google Patents

Abstract

Provided are a method for producing a wolfberry fermentation broth with an increased content of an active ingredient and a wolfberry composition containing the fermentation broth. According to the method for preparing a wolfberry fermentation broth of the present invention, preparing a wolfberry mixture containing wolfberry, a first sugar substance and water, first fermenting the mixture solution to obtain a primary fermentation broth and adding a second sugar substance to the primary fermentation broth. After that, the second fermentation may include obtaining a secondary fermentation broth. According to the present invention, it is possible to provide a method for producing a wolfberry fermentation broth that can increase the active ingredient content by going through a fermentation process.

Description

Process for preparing fermented goji berry extract containing increased content of active ingredient and goji berry extract containing the fermentation broth {Process for preparing fermented goji berry extract having increased active ingredient content and composition containing the same}

The present invention relates to a fermentation broth, and more particularly to a gojija fermentation broth.

Chinese wolfberry (Goji berry) tree is a deciduous shrub belonging to the family Gaji. Goji are grown throughout Asia, including China, but in South Korea, they are grown mainly in Cheongyang, Chungcheongnam-do, and Jindo, Jeollanam-do. It grows up to 1m to 4m in length, and the tip of thin, off-white branch is lowered and has thorns. Root bark of gojija tree is called phalanges. The leaves are called goji lobum, broad oval or oval lanceolate, 3cm to 8cm long. The leaf is pointed at the end and the bottom is wide or narrow. Petioles are short, about 1 cm, hairless.

There are two kinds of goji berries: the fruits of Korean lycheeium (Lycium chinense) and the fruits of Chinese minus wolfberry (Lycium barbarum linne). Goji berries are round or oval, with flesh and water, with lots of seeds, and ripen in August and September, red, about 10mm long, and 5mm in diameter. Seeds are flat, kidney-shaped, about 2mm in diameter, yellowish white. Goji berries have been used as a medicine to rejuvenate and clear eyes in oriental medicine, and have been dried and used as tea or soaked food.

 Goji berries contain a variety of ingredients, including betaine, zeaxanthin, carotene, thiamine, and vitamins A, B1, B2, and C. In particular, betaine, which is rich in goji berries, has been reported in animal studies to inhibit liver fat accumulation and lower blood pressure (Ahn et al., 2014). In addition, the pharmacological effects of goji berry fruit include antioxidants, eye protection, hypoglycemia, anti-aging, cardiovascular activity, antibacterial and anticancer activity (Donno et al., 2015; Potterat, 2010; Qian et al., 2004 ).

Among them, the study on the role of antioxidants of Goji berries, specifically, the active ingredient exhibiting antioxidant function is required.

Republic of Korea Patent No. 10-1287375

The problem to be solved by the present invention is to provide a method for producing a wolfberry fermentation broth that can increase the content of the paid ingredients.

One aspect of the present invention to achieve the above object provides a method for producing a wolfberry fermentation broth. The method for producing a wolfberry fermentation broth, preparing a wolfberry mixture containing wolfberry, first sugar and water, the first fermentation of the mixed solution to obtain a primary fermentation broth and adding a second sugar substance to the primary fermentation broth After that, the second fermentation may include obtaining a secondary fermentation broth.

The first sugar substance may be any one selected from the group consisting of white sugar, brown sugar, and oligosaccharides. In the mixed solution, the wolfberry and the first sugar substance may be mixed 1: 1: 0.5 to 1: 1.5. The first fermentation may be performed in an atmosphere in which air is exposed to the wolfberry mixture. The first fermentation may be performed for 13 days to 15 days.

The second fermentation may be performed in an atmosphere in which air is exposed to the primary fermentation broth. The second sugar substance may be brown sugar. The second fermentation may be performed for 6 days to 17 days.

The goji berry fermentation broth may be one containing myricetin (myricetin), pisetin (fisetin), quercetin (quercetin) and camphorol (kaempferol) as an active ingredient.

The goji berry fermentation broth may be one containing camphorol (kaempferol) as an active ingredient.

Another aspect of the present invention to achieve the above object provides a wolfberry composition. The wolfberry composition, containing the produced wolfberry fermentation broth, containing any one selected from organic acids, sugar alcohols, flavoring agents and combinations thereof, may further include a balance of water.

According to the present invention, it is possible to provide a method for producing a wolfberry fermentation broth that can increase the active ingredient content by going through a fermentation process.

The technical effects of the present invention are not limited to those mentioned above, and other technical effects that are not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart showing a method for producing a wolfberry composition according to an embodiment of the present invention in order.
2 is a graph showing the results of extracting the fermentation broth from each of the fermentation broths according to the fermentation execution time during the preparation example 1 of the present invention.
3A to 3D are graphs measuring the amounts of myricetin, mycetin, fisetin, quercetin, and kaempferol in the active ingredients in fermentation broth, respectively.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

While the invention allows for various modifications and variations, specific embodiments thereof are illustrated by way of example in the drawings and will be described in detail below. However, it is not intended to be exhaustive or to limit the invention to the precise forms disclosed, but rather the invention includes all modifications, equivalents, and alternatives consistent with the spirit of the invention as defined by the claims.

1 is a flow chart showing in order the method for producing a wolfberry fermentation broth according to an embodiment of the present invention.

Referring to Figure 1, prepare a wolfberry mixed solution (S10). The wolfberry mixed solution may include a wolfberry, a first sugar substance and a solvent. The wolfberry may be a wolfberry fruit, specifically, the wolfberry may be a raw wolfberry, semi-dried wolfberry or a mixture thereof. For example, the wolfberry may use live wolfberry, but may be mixed with semi-dried wolfberry according to the short shelf life and freshness characteristics of the organism.

More specifically, the wolfberry may be washed, crushed and juiced. The washing may use a natural preservative, for example, the natural preservative may be prepared and commercially available from the mandarin extract, the washed wolfberry may be crushed and juiced using a juicer and the like.

The first sugar substance may be any one selected from the group consisting of white sugar, brown sugar, and oligosaccharide. For example, the first sugar substance may be white sugar. The wolfberry and the first sugar substance may be mixed in a range of 1: 0.5 to 1: 1.5, for example, 1: 1.

The solvent may be water, specifically, purified water. For example, rock seawater may be used. The rocky seawater may contain minerals such as magnesium, calcium, potassium, sodium, and the like.

The solvent may be contained in a weight ratio of 1: 1 to 1: 3, for example, 1: 2, based on the solid content of the wolfberry and the first sugar. As one example, the mixed solution, the wolfberry, white sugar and purified water may be mixed in a ratio of 1: 1: 2.

The mixture is first fermented to obtain a primary fermentation broth (S20). The first fermentation may be to maintain the mixture at a temperature of 34 ℃ to 40 ℃, specifically, 37 ℃ 13 to 15 days, specifically 14 days. In this case, the first fermentation may be performed in an aeration method, that is, in an atmosphere in which air is sufficiently injected. As an example, the air injection rate may be 1,000 L / min.

The second fermentation broth is obtained by fermenting the first fermentation broth (S30). The second fermentation is carried out under the same conditions as the first fermentation, for example, the second fermentation is 6 to 17 days, specifically, 6 to 8 days, for example, 7 days or 15 days to 17 days, for example, 16 days can be performed.

Both the first fermentation and the second fermentation are performed in an aeration method, that is, in an atmosphere in which air is injected, thereby inducing natural fermentation of goji without inoculating fermentation strains separately.

In the second fermentation, a second sugar substance may be added. The second sugar substance may be the same as or different from the first sugar substance. For example, the second sugar substance may be any one selected from the group consisting of white sugar, brown sugar, and oligosaccharides. For example, the second sugar substance may be brown sugar. For example, the second sugar substance may be added in a ratio of 0.2 to 0.3, for example, 0.25 with respect to 100 weights of the wolfberry.

In other words, natural fermentation of the wolfberry, that is, sugar fermentation can be carried out under aerobic conditions. That is, the wolfberry fermentation process according to the present invention may be to induce sugar fermentation by naturally exhaling aerobic microorganisms in the mixture by supplying oxygen by exposing the wolfberry mixture to the air through the aeration method. Therefore, during the fermentation process, the step of removing the gas generated by the sugar fermentation of aerobic microorganisms can be performed.

The fermentation process may further increase the extraction content of the active ingredient of the wolfberry. Specifically, the active ingredient may be flavonol, more specifically myricetin, fisetin, quercetin, and kaempferol. In particular, in the case of brown sugar added during the second fermentation, it is possible to further increase the extraction content of myricetin (myricetin) and camphorol (kaemferol) in the active ingredient of the wolfberry.

The secondary fermentation broth, that is, the wolfberry fermentation broth may be used in the wolfberry composition, such as beverages, health functional foods or drugs. For example, when the wolfberry composition is a beverage composition, in addition to the wolfberry fermentation broth may further include additives, for example, organic acids, vitamins, sugar alcohols, flavoring agents, coenzymes, emulsifiers and the balance of water, etc. It is not limited. When the wolfberry fermentation broth is used in the wolfberry composition, the wolfberry fermentation broth can be concentrated.

Before concentrating the secondary fermentation broth, the secondary fermentation broth may be filtered to remove solids in the fermentation broth. The filtration may be performed at least once so that the size of the solid content is less than 25 μm. For example, after the first filtration such that the average size of the solid content of the secondary fermentation broth is 100 mesh to 200 mesh or less, the secondary filtration can be performed using a filter paper having a pore size of 25㎛ to 30㎛.

The filtered secondary fermentation broth is concentrated to obtain a goji berry concentrate. The concentration may be concentrated under pressure at 65 ° C. to 70 ° C., 740 atm to 760 atm, for example at 750 atm using a concentrator. The final sugar content of the concentrated wolfberry concentration may be 60 Brix to 70 Brix, for example, 65 Brix. When using the goji berry concentrate in a beverage composition, food, etc. may be mixed in a concentrated state, or may be mixed by diluting the concentrate to a certain concentration.

Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings in order to describe the present invention in more detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms.

< Production Example  1: Manufacture of wolfberry fermentation broth>

Raw wolfberry mixed with raw wolfberry and semi-dried wolfberry are prepared from mandarin extract and washed with commercially available natural preservatives. The washed wolfberry was crushed and juiced using a juicer, and then, the mixed wolfberry, white sugar and purified water (rock seawater: the composition described in Table 1 below) were prepared in a 1: 1: 2 mixture. The mixed solution was first fermented at 37 ° C. for 14 days through an aeration method at a rate of 1000 L / min. The first fermented wolfberry mixture was fermented for the second time under the same conditions for 7 days. At this time, 0.25 weight of brown sugar was added to the weight of wolfberry. Subsequently, the first filtration was performed such that the size of the solid content in the secondary fermentation broth was 100 to 200 mesh or less, followed by secondary filtration with filter paper having a thickness of 25 μm to 30 μm. Then, the fermentation broth is concentrated under reduced pressure at 68 ° C. and 750 atm using a concentrator. At this time, the final sugar content of the concentrated wolfberry fermentation broth was confirmed to be 65 Brix.

division Mineral amount (μg / L) Main minerals Magnesium (Mg) 121,821 Calcium (Ca) 40,608 Potassium (K) 40,220 Sodium (Na) 52,743 Hardness 601 total 255,392 Fine (rare) minerals Fe 41.06 Zinc (Zn) 0.46 Manganese (Mn) 0.46 Germanium (Ge) 0.07 Selenium (Se) 11.85 Vanadium (V) 0.29

2 is a graph showing the results of extracting the fermentation broth from each of the fermentation broths according to the fermentation execution time during the preparation example 1 of the present invention.

As a specific experimental method, 1 ml of the fermentation broth was collected on the 8th, 14th, 21st and 30th days after the fermentation was carried out in the preparation example 1, and then mixed 1: 1 with 50% methanol and then incubator. Extracted at 55 ° C. at 100 rpm for 24 hours. The extract was then extracted again at 37 ° C. for 1 hour using an ultrasonic cleaner. Then, the supernatant was collected by centrifugation at 4000 rpm and 4 ° C. for 30 minutes. The collected supernatants were stored frozen.

Ultraperformance Liquid Chromatography (UPLC) equipped with a column (trade name: Zorbax Eclipse XDB-C18 Column (4.6 × 250 mm, 5 μm, Agilent Technologies, USA) to identify active ingredients in the prepared goji fermentation broth samples (Trade name: Ultimate 3000, Thermo Scientific, USA) The mobile phase used was A (0.1% formic acid in water, HPLC grade), B (Methanol, HPLC grade), and the flow rate was 1 mL / min. The dosage was set at 10 μL The concentration gradient was set at 0 to 20 minutes, 5% to 90%; 20 to 25 minutes, 90% to 5% of mobile phase B. The UV wavelength was 280 nm and 365 nm. The column temperature was set at 40 ° C. All samples were analyzed by filtering with 0.45 μm polyvinylidene fluoride (PVDF) filter paper before being injected into a high performance liquid chromatography (HPLC) analyzer. It was.

Referring to FIG. 2, the total content of the active ingredient, ie flavonol, in the goji berry fermentation broth is 378.38 μg / g fresh weight at 8 days after fermentation and 375.14 μg / g fresh weight at 14 days. fresh weight), 429.58 μg / g fresh weight at 21 days and 459.91 μg / g fresh weight at 30 days. That is, the total flavonol content can be seen to increase significantly after 14 days after the fermentation, specifically after the addition of brown sugar during the secondary fermentation.

3A to 3D are graphs measuring the amounts of myricetin, mycetin, fisetin, quercetin, and kaempferol in the active ingredients in goji berry fermentation broth, respectively. The experimental method was performed in the same manner as the experimental method of FIG. 2 described above.

3a to 3d, the amount of fiscetin (Fisetin) increased with time (day 8 70.3 μg / g fresh weight, day 14 74.17 μg / g fresh weight) 21 days after fermentation The highest value was 78.3 μg / g fresh weight. However, at the end of the 30th day, it was reduced by 3.48% to 75.58 μg / g fresh weight.

Quercetin also showed a trend of decreasing its content as fermentation was performed. On day 8 and day 14, quercetin was detected at 95.25 μg / g fresh weight and 86.37 μg / g fresh weight, respectively. At 21 days of fermentation, it increased slightly to 88.06 μg / g fresh weight, but decreased to 79.95 μg / g fresh weight on the last day of fermentation (30 days).

Meanwhile, the content of Myricetin was 125.25 μg / g fresh weight on the 8th day after fermentation, 122.4 μg / g fresh weight on the 14th day, 122.64 μg / g fresh weight on the 21st day, and 123.67 μg / g on the 30th day Fresh weight, which tends to increase over time.

In the case of kaempferol, the content tended to increase with time. On day 8, 90.6 μg / g fresh weight, on day 14 92.2 μg / g fresh weight, on day 21, 140.57 μg / g fresh weight, and on day 30, 180.71 μg / g fresh weight. In particular, the content increased about 1.5 times between 14 days and 21 days after the first fermentation and the second fermentation, and the content increased when the final 30 days were about 2 times higher than the 8th day. This can be judged that the added brown sugar had an effect on the content increase during the second fermentation.

Referring again to Figures 2 and 3, it can be seen that the change in the total content of flavonol (flavonol) in the goji fermentation broth shows a similar pattern to the change in the content of kaempferol. In addition, the active ingredient in the goji berry fermentation broth, specifically, flavonol (flavonol), more specifically kaempferol (carempferol) by the first fermentation and the second fermentation, that is, by performing the sugar fermentation by the aeration method twice in sequence It can be interpreted that the extraction content is increased. Furthermore, it is determined that brown sugar added during the second fermentation further increased the active ingredient extraction content.

On the other hand, the embodiments of the present invention disclosed in the specification and drawings are merely presented specific examples for clarity and are not intended to limit the scope of the present invention. It is apparent to those skilled in the art that other modifications based on the technical idea of the present invention can be carried out in addition to the embodiments disclosed herein.

Claims (11)

Preparing a wolfberry mixture containing wolfberry, white sugar and water;
First fermenting the mixed solution to obtain a primary fermentation broth; And
Adding brown sugar to the primary fermentation broth in a weight ratio of 0.2 to 0.3 with respect to 100 weight of the wolfberry, followed by a second fermentation to obtain a secondary fermentation broth,
In the mixed solution, the wolfberry and the white sugar are mixed in a weight ratio of 1: 0.5 to 1: 1.5,
The first fermentation and the second fermentation are performed in an atmosphere (aeration) where air is artificially injected,
The first fermentation is performed for 13 days to 15 days at a temperature of 34 ℃ to 40 ℃, the second fermentation is to be carried out for 6 to 17 days at a temperature of 34 ℃ to 40 ℃,
The secondary fermentation broth contains myricetin (myricetin), pisetin (fisetin), quercetin (quercetin) and camphorol (kaempferol) as an active ingredient, method for producing a goji berry fermentation broth. delete The method of claim 1,
In the mixed solution, the wolfberry and the white sugar is mixed in a weight ratio of 1: 1, wolfberry fermentation broth manufacturing method. delete The method of claim 1,
The first fermentation is to be carried out for 14 days, gojija fermentation broth manufacturing method. delete delete delete delete delete A goji berry fermentation broth prepared according to any one of claims 1, 3, and 5, containing any one selected from organic acids, sugar alcohols, flavoring agents, and combinations thereof, Including more,
The wolfberry fermentation broth contains myricetin, mycetin (fisetin), quercetin (quercetin) and camphorol (kaempferol) as an active ingredient, goji composition.

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