KR102070613B1 - Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same - Google Patents
Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same Download PDFInfo
- Publication number
- KR102070613B1 KR102070613B1 KR1020170159166A KR20170159166A KR102070613B1 KR 102070613 B1 KR102070613 B1 KR 102070613B1 KR 1020170159166 A KR1020170159166 A KR 1020170159166A KR 20170159166 A KR20170159166 A KR 20170159166A KR 102070613 B1 KR102070613 B1 KR 102070613B1
- Authority
- KR
- South Korea
- Prior art keywords
- fermentation
- sweet potato
- extract
- hot water
- product
- Prior art date
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 75
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 75
- 241000392544 Dendropanax morbifer Species 0.000 title description 3
- 238000002360 preparation method Methods 0.000 title description 3
- 239000000284 extract Substances 0.000 claims abstract description 82
- 238000000855 fermentation Methods 0.000 claims abstract description 80
- 230000004151 fermentation Effects 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 244000005700 microbiome Species 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 29
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000002023 wood Substances 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 244000044283 Toxicodendron succedaneum Species 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 238000011146 sterile filtration Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 32
- 241000894006 Bacteria Species 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- 240000001929 Lactobacillus brevis Species 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims 1
- 230000003078 antioxidant effect Effects 0.000 abstract description 8
- 239000000843 powder Substances 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 30
- 230000000694 effects Effects 0.000 description 12
- 230000012010 growth Effects 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 244000061456 Solanum tuberosum Species 0.000 description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 229940041514 candida albicans extract Drugs 0.000 description 6
- 235000013376 functional food Nutrition 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 239000012138 yeast extract Substances 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000002537 cosmetic Substances 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 230000002292 Radical scavenging effect Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
- 229930003935 flavonoid Natural products 0.000 description 4
- 235000017173 flavonoids Nutrition 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000011218 seed culture Methods 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000010261 cell growth Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241001518926 Cladrastis Species 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 241000235088 Saccharomyces sp. Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 239000004922 lacquer Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 229930000044 secondary metabolite Natural products 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000007063 yellowwood Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001662103 Cryptocarya corrugata Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- -1 DPPH radicals Chemical class 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 1
- 235000013958 Lactobacillus casei Nutrition 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000006872 mrs medium Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000011426 transformation method Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Botany (AREA)
- Birds (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Dermatology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 황칠나무 추출물과 고구마 추출물에 탄소원과 질소원을 첨가한 후 발효 미생물을 접종하고 발효시켜 우수한 항산화 활성을 갖는 황칠나무와 고구마를 이용한 발효물의 제조방법으로서, 전처리 단계, 원료별 열수 추출물 획득단계, 열수 추출물 혼합단계, 발효단계와 멸균여과단계를 포함하며, 이러한 단계를 거쳐 복합발효물과 기능성 제품이 만들어진다. 전처리 단계는 황칠나무와 고구마를 세척·건조한 후 잘게 분쇄하여 황칠나무 분쇄물과 고구마 분쇄물을 각각 제조하는 단계이다. 원료별 열수 추출물 획득단계는 황칠나무 분쇄물과 고구마 분쇄물을 원료로 하여, 황칠나무 열수 추출물과 고구마 열수 추출물을 각각 추출하는 단계이다. 열수 추출물 혼합단계는 황칠나무 열수 추출물과 고구마 열수 추출물 및 정제수를 각각 일정비율로 혼합하여 혼합추출물을 제조하는 단계이다. 발효단계는 혼합추출물에 발효 미생물을 접종하여 발효물을 제조하는 단계이다. 멸균여과단계는 발효물에 포함된 발효 미생물을 멸균한 후, 발효물을 여과시키는 단계이다.The present invention is a method for producing fermented products using Hwangchil wood and sweet potato having excellent antioxidant activity by inoculating and fermenting fermentation microorganism after adding carbon source and nitrogen source to Hwangchil wood extract and sweet potato extract, pretreatment step, acquiring hot water extract for each raw material It includes a hot water extract mixing step, a fermentation step and a sterile filtration step, through which a complex fermentation product and a functional product are made. The pretreatment step is to wash and dry the yellow lacquer tree and sweet potato, and then finely pulverize to prepare a yellow lacquer tree pulverized product and a sweet potato pulverized product. The hot water extract obtaining step for each raw material is a step of extracting the yellow chile hot water extract and the sweet potato hot water extract, respectively, as the raw material of the yellow chilli tree powder and the sweet potato powder. The hot water extract mixing step is a step of preparing a mixed extract by mixing the Hwangchil-tree hot water extract, sweet potato hot water extract and purified water at a predetermined ratio. The fermentation step is a step of inoculating fermentation microorganisms in the mixed extract to produce a fermentation product. The sterilization filtration step is a step of filtering the fermentation product after sterilizing the fermentation microorganisms contained in the fermentation product.
Description
본 발명은 황칠나무와 고구마를 이용한 발효물 및 이의 제조방법, 그리고 이를 이용한 기능성 제품에 관한 것으로서, 보다 상세하게는 황칠나무 추출물과 고구마 추출물에 탄소원과 질소원을 첨가한 후 발효 미생물을 접종하고 발효시켜 우수한 항산화 활성을 갖는 황칠나무와 고구마를 이용한 발효물 및 이의 제조방법, 그리고 이를 이용한 기능성 제품에 관한 것이다.The present invention relates to a fermented product using Hwangchil wood and sweet potato, and a preparation method thereof, and a functional product using the same. More specifically, after adding a carbon source and a nitrogen source to the Hwangchil wood extract and sweet potato extract, the fermentation microorganisms are inoculated and fermented. It relates to a fermented product using Hwangchil wood and sweet potato having excellent antioxidant activity, a preparation method thereof, and a functional product using the same.
최근 생활환경이 고속화되며 고령화 사회의 도래로 웰빙 트랜드가 사회 전반에 유행하고 있으며, 이는 식품, 화장품 등의 분야에 천연 식물성 소재에 대한 관심을 증폭시켰다. 특히, 식생활 습관이 질병과 매우 밀접한 관계가 있다는 과학적 증거가 드러나면서 식생활을 포함한 건강을 증진시키고자 하는 소비자들이 늘어나고 있다. 이러한 각종 질병을 예방하고 건강에 도움을 주기 위한 건강보조식품 및 기능성 식품이 다수 소개되고 있다.The recent trend of living environment and the aging society has led to the trend of well-being trends in society. This has amplified interest in natural vegetable materials in the fields of food and cosmetics. In particular, as scientific evidence reveals that dietary habits are closely related to disease, more consumers are seeking to improve their health, including diet. Many health supplements and functional foods are introduced to prevent these various diseases and help health.
상대적으로 천연 식물소재의 제품화가 용이한 화장품 산업 분야에서 오래전부터 이를 원료로 사용한 시도들이 있었으며, 기능식품 분야에서도 식물성 약재가 미국 및 유럽에서까지 허가 및 제품화되기 시작하면서, 천연 식물소재의 인체 유용성에 대한 관심이 증가하였다.In the cosmetics industry where natural plant materials are relatively easy to commercialize, there have been attempts to use them as raw materials for a long time. In the field of functional foods, as herbal medicines are being licensed and commercialized in the US and Europe, Interest has increased.
천연 식물소재는 다양한 생리활성 물질과 항산화 물질을 함유하고 있어 항노화, 항암, 항염, 면역기능 개선 등 다양한 효과를 보이지만, 추출된 이후에는 불안정하고 때론 자극적이어서, 인체에 독성을 띄는 경우도 종종 있다.Natural plant materials contain various biologically active substances and antioxidants, and thus have various effects such as anti-aging, anticancer, anti-inflammatory, and immune function improvement. However, natural extracts are often unstable and sometimes irritating. .
최근에는 천연 추출물을 안정화시키거나, 독성을 줄이거나, 안정한 유도체로 전환시켜 효과를 높이려는 시도가 많이 진행되고 있으며, 그 일환으로 미생물이나 효소를 이용한 생물학적 전환(Biological transformation) 방법이 개발되고 있으며, 대표적인 방법으로 발효를 예로 둘 수 있다.Recently, many attempts have been made to stabilize the natural extracts, reduce their toxicity, or convert them into stable derivatives to enhance their effectiveness.As part of this, biological transformation methods using microorganisms or enzymes have been developed. As a representative method, fermentation may be exemplified.
발효는 미생물이 가지고 있는 효소를 이용하여 유기물을 분해시켜서 인간 생활에 유용하게 사용되는 물질을 제조하는 과정으로서, 인체에 유용한 물질을 만들어내는 대표적인 발효 미생물로는 유산균, 효모 등이 있고, 다양한 식품들이 발효 과정에 의해서 생산된다.Fermentation is a process of producing substances that are useful for human life by decomposing organic substances using enzymes of microorganisms. Representative fermentation microorganisms that produce substances useful for human body include lactic acid bacteria and yeast, and various foods Produced by fermentation process.
또한 발효는 유용 물질을 만들어 내는 것 이외에도 발효에 관여하는 미생물이 장 내에서 면역 및 독소제거(Detoxification)의 역할을 담당하기도 한다. 더 나아가, 장내 미생물에 의한 발효를 통해 섭취된 성분은 분해되어 인체 세포에 흡수가 용이한 저분자 물질로 전환되거나, 불안정하거나 불활성인 형태에서 활성 형태로 전환되어 흡수되기도 하며, 이러한 결과는 장내 미생물에 의한 생물전환의 중요성을 단적으로 보여주는 것이라 볼 수 있다.In addition to producing useful substances, fermentation also plays a role in the intestines of the microorganisms involved in fermentation, such as immunity and detoxification. Furthermore, the components ingested through fermentation by the intestinal microorganisms are decomposed and converted into low-molecular substances that are easily absorbed by human cells, or they may be converted into and absorbed from unstable or inactive forms into active forms. This shows the importance of biotransformation.
한편, 황칠나무(Dendropanax morbifera Lev.)는 두릅나무과 나무로, 만병통치 나무라는 뜻의 학명 덴드로 파낙스(Dendropanax morbifera)를 가지고 있을 정도로 그 약리학적 효능이 매우 뛰어난 약용식물이다. 세계에서 한국 남부해안지역과 일본의 난대, 아열대 및 타이완에 분호하고 있다. 황칠 나무의 수피에서 채취되는 수액인 황칠은 안식향을 함유하여 과거에는 천연도료로 쓰였지만, 최근의 연구 결과에 따르면 황칠나무 추출물은 피부 미백 활성, 항암 활성, 항염증 활성, 항산화 활성, 진해 활성, 경조직 재생 촉진 효과, 고혈압, 중풍, 치매예방 등에 효과적인 것으로 밝혀졌다.On the other hand, Hwangchil-tree (Dendropanax morbifera Lev.) Is an arboraceae tree, a medicinal plant with a very pharmacological effect that has the scientific name Dendropanax morbifera, meaning panacea. In the world, it spreads to South Korea's southern coastal region and Japan's tropics, subtropics and Taiwan. Hwangchil, a sap collected from bark of Hwangchil-tree, contains benzoate and has been used as a natural paint in the past, but recent research has shown that the extract of Hwangchil-tree has skin whitening, anticancer activity, anti-inflammatory activity, antioxidant activity, antitussive activity, It has been shown to be effective in promoting hard tissue regeneration, hypertension, stroke and dementia.
그리고 고구마는 메꽃과에 딸린 여러 해 살이 재배식물로서 줄기의 일부가 덩이 뿌리인 고구마가 된다. 고구마는 68.6%의 수분과, 탄수화물 26.4%, 단백질 1.8%, 지방 0.6%이고 그 외 프로비타민 A인 카로틴을 많이 함유하고 있고, 비타민 B1, B2, C 및 니아신을 함유하고 있다. 이와 같은 고구마는 예로부터 주식대용의 구황작물로 재배되고 있으며 녹말과 당분이 풍부하게 들어 있고, 단백질과 지방이 적어 기호식품으로서 찌기, 굽기, 튀김 형태로 조리하여 이용되고 있다.The sweet potato is a cultivated plant that grows on the flower family and becomes a sweet potato with a part of its stem. Sweet potatoes contain 68.6% water, 26.4% carbohydrates, 1.8% protein, 0.6% fat, and other provitamin A, carotene, and vitamins B1, B2, C and niacin. Such sweet potatoes are cultivated as staple crops as a substitute for staple food, and are rich in starch and sugar, and have low protein and fat.
따라서, 본 발명은 다양한 생리 활성을 가지는 황칠나무 발효 추출물 , 맛과 영양이 뛰어난 고구마 발효 추출물을 각각의 물성 저하 없이 상호 보완적으로 상승 작용할 수 있도록 혼합 조성한 복합 발효추출물을 제공함으로써, 몸에 유익한 황칠이나 고구마 등의 성분을 별도로 복용할 필요 없이 상호 공존하에서 자연스럽게 섭취가능하고 다양한 복합 기능 효과에 맛과 영양이 어우러져 기호도와 건강 기능성 등 소비자의 요구를 만족시키게 되는 기능성 식품으로 황칠나무와 고구마를 이용한 발효물 및 이의 제조방법, 그리고 이를 이용한 기능성 제품을 제공하고자 한다.Therefore, the present invention provides a complex fermentation extract of mixed composition so that the hwangchil fermentation extract having various physiological activities, sweet potato fermentation extract excellent in taste and nutrition without compromising the properties of each, synergistically beneficial to the body, It is a functional food that can be naturally consumed in mutual coexistence without the need to take separate ingredients such as sweet potato and sweet potato, and it is a functional food that satisfies the needs of consumers such as preference and health functionalities by combining taste and nutrition with various complex functional effects. It is intended to provide water, a method of manufacturing the same, and a functional product using the same.
상기와 같은 목적을 달성하기 위하여 본 발명의 황칠나무와 고구마를 이용한 발효물의 제조방법은, 황칠나무와 고구마를 세척·건조한 후 잘게 분쇄하여 황칠나무 분쇄물과 고구마 분쇄물을 각각 제조하는 전처리 단계; 상기 황칠나무 분쇄물과 상기 고구마 분쇄물을 원료로 하여, 황칠나무 열수 추출물과 고구마 열수 추출물을 각각 추출하는 원료별 열수 추출물 획득단계; 정제수 100 ml에 대하여, 상기 황칠나무 열수 추출물과 상기 고구마 열수 추출물이 1:2의 배합비율로 혼합·건조된 혼합추출물의 함량비가 0.4%(w/v)가 되도록 혼합하는 열수 추출물 혼합단계; 상기 혼합추출물에 탄소원과 질소원을 일정농도로 첨가하는 발효 보조원 첨가단계; 상기 혼합추출물에 대하여, 발효 미생물로서 L. plantarum과 L. brevis를 혼합한 복합유산균을 각각 1ml 씩, 총 2ml를 접종하여 발효물을 제조하는 발효단계; 및 상기 발효물에 포함된 발효 미생물을 멸균한 후, 상기 발효물을 여과시키는 멸균여과단계;를 포함하고, 상기 멸균여과단계에서 여과된 발효물의 수분 함유율이 5% ~ 7%가 되도록 건조하는 건조단계;를 더 포함하는 것을 특징으로 한다.In order to achieve the above object, the method of manufacturing fermented products using the yellow chile and sweet potato of the present invention includes washing and drying the yellow chile and sweet potato, followed by pre-treatment to prepare finely shredded wood and sweet potato, respectively. A step of acquiring hot water extracts for each raw material extracting the hot yellow wood extract and the sweet potato hot water extract, respectively, as the raw material of the yellow wood mill and the sweet potato mill; A hot water extract mixing step of mixing the sulfuric acid hot water extract and the sweet potato hot water extract with respect to 100 ml of purified water such that a content ratio of the mixed extract dried and dried is 0.4% (w / v); A fermentation assistant adding step of adding a carbon source and a nitrogen source to the mixed extract at a predetermined concentration; Fermentation step of preparing a fermented product by inoculating a total of 2ml each of the mixed Lactobacillus mixed L. plantarum and L. brevis as fermentation microorganisms, 1ml each; And after sterilizing the fermentation microorganisms contained in the fermentation, sterile filtration step of filtering the fermentation; comprising, drying to dry so that the water content of the fermentation product filtered in the sterilization filtration step is 5% to 7% Steps; characterized in that it further comprises.
삭제delete
삭제delete
삭제delete
상기와 같은 제조방법을 통해 황칠나무와 고구마를 이용한 발효물과 이를 함유하는 기능성 제품이 만들어질 수 있다.Through the manufacturing method as described above can be made fermented products and functional products containing the same using Hwangchil wood and sweet potatoes.
본 발명의 황칠나무와 고구마를 이용한 발효물 및 이의 제조방법, 그리고 이를 이용한 기능성 제품에 따르면, 액체 발효에 의한 황칠나무, 고구마 발효산물을 미생물에 의하여 황칠나무, 고구마의 유용물질이 저분자화된 상태와 미생물의 발효에 따른 2차 대사산물이 복합된 상태로서, 음료 원료로 사용할 시 장내에 흡수가 용이하여 유효 성분이 인체에 더욱 효과적인 흡수를 제공 가능하고, 이외에도 식품 원료, 향장 원료 및 기능성 제품 원료 등에 다양하게 병용할 수 있는 효과를 얻을 수 있다.According to the fermented product using the yellow lacquer tree and sweet potato of the present invention, and a method for producing the same, and a functional product using the same, a state in which low-molecular-weight substances of yellow lacquer tree and sweet potato are produced by microorganisms Secondary metabolite by fermentation of microorganisms and microorganisms, which can be easily absorbed in the intestine when used as a beverage raw material, can provide more effective absorption of active ingredients to human body, as well as food raw materials, perfume raw materials and functional product raw materials. The effect which can be used together in various ways can be acquired.
특히, 본 발명에 따른 발효물을 이용한 기능성 제품은 산성인 황칠나무 추출물에 알칼리성 고구마 추출물을 혼합함으로써 물성을 중화시키고 장내 활성효소를 강화시켜 체내에서의 흡수를 향상시킬 수 있으며 항산화활성이 우수한 건강보조식품으로서 그 가치를 가질 수 있다.In particular, the functional product using the fermented product according to the present invention can neutralize the physical properties by mixing the acidic sulfur lacquer extract with alkaline sweet potato extract to enhance the absorption in the body by strengthening the intestinal activating enzymes, and has excellent antioxidant support It can have value as a food.
또한, 본 발명은 다양한 생리 활성을 가지는 황칠나무 발효추출물, 맛과 영양이 뛰어난 고구마 발효추출물을 각각의 물성 저하 없이 상호 보완적으로 상승 작용할 수 있도록 혼합 조성한 복합 발효추출물을 제공함으로써, 몸에 유익한 황칠이나 고구마 등의 성분을 별도로 복용할 필요 없이 상호 공존하에서 자연스럽게 섭취가능하고 다양한 복합 기능 효과에 맛과 영양이 어우러져 기호도와 건강 기능성 등 소비자의 요구를 만족시키게 되는 기능성 식품을 제공할 수 있게 되며, 이를 통해 황칠, 고구마 재배 농가의 농가 소득 향상에 기여할 수 있는 효과를 얻을 수 있다.In addition, the present invention by providing a complex fermentation extract mixed composition so that the hwangchil fermentation extract having a variety of physiological activity, sweet potato fermentation extract excellent in taste and nutrition to complement each other without compromising the properties of each, hwangchil beneficial to the body It is possible to provide functional foods that can be naturally ingested in mutual coexistence without the need to take ingredients such as sweet potatoes and sweet potatoes, and to satisfy consumer demands such as preference and health functionalities by combining taste and nutrition with various complex functional effects. Through this, it is possible to obtain the effect of contributing to the improvement of farm household income of peasant and sweet potato farmers.
도 1은 본 별명에 있어서 황칠-고구마 혼합 추출물 건조 원료 첨가에 따른 복합유산균의 생육 특성을 나타낸 그래프.
도 2는 본 별명에 있어서 질소원 yeast extract 농도에 따른 복합유산균의 생육 특성을 나타낸 그래프.
도 3은 본 별명에 있어서 당 첨가에 따른 복합유산균의 생육 특성을 나타낸 그래프.
도 4는 본 별명에 있어서 최적 조건에서 황칠-고구마 복합추출물의 발효 특성을 나타낸 그래프.Figure 1 is a graph showing the growth characteristics of the complex lactic acid bacteria according to the addition of the raw material Hwangchil-sweet potato mixed extract in the nickname.
Figure 2 is a graph showing the growth characteristics of complex lactic acid bacteria according to the nitrogen source yeast extract concentration in the nickname.
Figure 3 is a graph showing the growth characteristics of complex lactic acid bacteria according to the addition of sugar in the present nickname.
Figure 4 is a graph showing the fermentation characteristics of the Hwangchil-sweet potato composite extract under optimum conditions in the nickname.
이하, 본 발명에 따른 황칠나무와 고구마를 이용한 발효물 및 이의 제조방법, 그리고 이를 이용한 기능성 제품의 실시예들을 첨부된 도면을 참조하여 상세히 설명한다. 본 발명과 관련하여 공지된 기술에 대한 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우, 공지된 기술에 대한 구체적인 설명을 생략한다.Hereinafter, with reference to the accompanying drawings, embodiments of the fermented product using Hwangchil wood and sweet potato according to the present invention, a method for producing the same, and a functional product using the same will be described in detail. If it is determined that the description of the known technology in connection with the present invention may obscure the gist of the present invention, the detailed description of the known technology will be omitted.
도 1은 본 별명에 있어서 황칠-고구마 혼합 추출물 건조 원료 첨가에 따른 복합유산균의 생육 특성을 나타낸 그래프이고, 도 2는 본 별명에 있어서 질소원 yeast extract 농도에 따른 복합유산균의 생육 특성을 나타낸 그래프이며, 도 3은 본 별명에 있어서 당 첨가에 따른 복합유산균의 생육 특성을 나타낸 그래프이고, 도 4는 본 별명에 있어서 최적 조건에서 황칠-고구마 복합추출물의 발효 특성을 나타낸 그래프이다.1 is a graph showing the growth characteristics of the complex lactic acid bacteria according to the addition of the raw material of the Hwangchil-sweet potato mixed extract in the present nickname, Figure 2 is a graph showing the growth characteristics of the complex lactic acid bacteria according to the nitrogen source yeast extract concentration in the nickname, Figure 3 is a graph showing the growth characteristics of the complex lactic acid bacteria according to the addition of sugar in the nickname, Figure 4 is a graph showing the fermentation characteristics of the Hwangchil-sweet potato complex extract under the optimum conditions in the nickname.
먼저, 본 발명의 일 실시예에 따른 황칠나무와 고구마를 이용한 발효물의 제조방법은 황칠나무 추출물과 고구마 추출물에 탄소원과 질소원을 첨가한 후 발효 미생물을 접종하고 발효시켜 우수한 항산화 활성을 갖는 황칠나무와 고구마를 이용한 발효물의 제조방법으로서, 전처리 단계, 원료별 열수 추출물 획득단계, 열수 추출물 혼합단계, 발효단계와 멸균여과단계를 포함한다.First, the method for producing fermented products using Hwangchil-tree and sweet potato according to an embodiment of the present invention is added to the Hwangchil-tree extract and sweet potato extract with a carbon source and a nitrogen source, and then inoculated and fermented with fermentation microorganisms and Hwangchil-tree having excellent antioxidant activity. As a method for producing a fermented product using sweet potatoes, the method includes a pretreatment step, a hot water extract obtaining step for each raw material, a hot water extract mixing step, a fermentation step, and a sterilization filtration step.
상기 전처리 단계는 황칠나무와 고구마를 세척·건조한 후 잘게 분쇄하여 황칠나무 분쇄물과 고구마 분쇄물을 각각 제조하는 단계이다. 전처리 단계는 추출원료로 사용할 황칠나무 잎과 줄기를 세척하고, 수분함량 10% 내외로 건조한 후 줄기는 1 ~ 2mm, 잎은 2 ~ 3cm로 파쇄, 절단하여 분쇄물을 처리하는 단계이다.The pretreatment step is to wash and dry the yellow lacquer tree and sweet potato, and then finely pulverize to prepare the yellow lacquer tree pulverized and sweet potato pulverized. The pre-treatment step is to wash the leaves and stems of Hwangchil-tree to be used as an extraction material, and to dry them in about 10% moisture content, and then to crush and cut the stems into 1 to 2 mm and 2 to 3 cm leaves.
고구마를 일반적인 믹서기(예를 들면 핸드믹서기) 등을 이용하여 마쇄할 수 있고, 여기서 고구마의 품종은 특별히 한정되는 것은 아니나, 관능성을 고려하여 밤고구마, 호박고구마 또는 자색고구마를 사용하는 것이 바람직하다. 고구마를 세척한 후 껍질을 제거하고, 용기에 적당히 잘라 넣고 물을 혼합한 후 핸드믹서 등으로 쵸핑작업(얇게 채로 써는 작업)을 수행한다. 이때 입자의 입경은 2∼3 mm 정도로 하는 것이 바람직하다.The sweet potato may be ground using a general mixer (for example, a hand mixer), and the like, and varieties of sweet potatoes are not particularly limited, but it is preferable to use chestnut sweet potato, pumpkin sweet potato, or purple sweet potato in consideration of sensuality. . After washing the sweet potatoes, remove the shell, cut them into a suitable container, mix the water and perform chopping (thinning) with a hand mixer. At this time, the particle size of the particles is preferably about 2-3 mm.
이후 실시되는 원료별 열수 추출물 획득단계는 상기 황칠나무 분쇄물과 고구마 분쇄물을 원료로 하여, 황칠나무 열수 추출물과 고구마 열수 추출물을 각각 추출하는 단계이다.Since the step of acquiring the hot water extract for each raw material to be carried out is the step of extracting the hot chil wood extract and sweet potato hot water extract, respectively, as the raw material of the hwangchil wood and sweet potato crushed.
원료별 열수 추출물 획득단계에서 황칠나무 열수 추출은 구체적으로, 분쇄한 황칠나무 잎과 줄기에 10배 중량의 물을 가하여 90 ~ 95℃에서 10시간 정도 환류추출한 후, 여과, 감압농축(60℃ 이하)하여 고형물 함량이 1 또는 2브릭스(Brix)가 되도록 조절한 후, 121℃에서 15분간 살균하여 진행된다.In the step of acquiring the hot water extract for each raw material, the hot water extract of Hwangchil tree is specifically, by adding 10 times the weight of water to the crushed Hilchi tree leaves and stems, and extracting the reflux for about 10 hours at 90-95 ° C. The solid content is adjusted to 1 or 2 Brix and then sterilized at 121 ° C. for 15 minutes.
고구마 열수 추출은 쵸핑한 고구마를 수분함량이 10% 내외로 건조한 후, 분쇄한 고구마 분말에 물을 10배 가하여 90∼95℃에서 10시간 환류 추출한 후, 여과, 감압농축(60℃ 이하)하여 고형물 함량이 1 ~ 2(Brix) 정도가 되게 조절한 후, 121℃에서 15분간 살균하여 진행된다.The sweet potato hot water is extracted by drying the chopped sweet potato to around 10% of water content, adding 10 times water to the pulverized sweet potato powder, and extracting it under reflux for 10 hours at 90-95 ℃, then filtering and concentrating under reduced pressure (below 60 ℃). After the content is adjusted to 1 to 2 (Brix), sterilization is performed at 121 ° C. for 15 minutes.
그 다음 진행되는 열수 추출물 혼합단계는 황칠나무 열수 추출물과 고구마 열수 추출물 및 정제수를 각각 일정비율로 혼합하여 혼합추출물을 제조하는 단계이다.Then, the hot water extract mixing step is a step of preparing a mixed extract by mixing the Hwangchil-tree hot water extract, sweet potato hot water extract and purified water at a predetermined ratio.
열수 추출물 혼합단계에서 최적의 배합비를 도출하기 위해 황칠, 고구마 열수 추출액 배합비에 따른 총페놀함량, 총플라보노이드 함량 및 DPPH radical 소거능 시험과, 황칠-고구마 혼합추출물 건조 원료 첨가 시험을 각각 실시하였다.In order to derive the optimal mixing ratio in the hot water extract mixing step, total phenol content, total flavonoid content and DPPH radical scavenging test according to the mixing ratio of hot water and sweet potato hot water extract were performed, and the dry raw material addition test of the hot chil and sweet potato mixed extract was performed.
프리라디칼(Free radical) 소거활성은 DPPH 라디칼에 대한 전자공여효과에 의해 나타나는 시료의 환원력으로 측정하였다. 농도별 시료 1㎖에 500μM DPPH 용액 1㎖를 첨가해 교반한 후, 37℃ 암소에서 30분간 반응시켰다. 반응용액은 517nm에서 흡광도를 측정하여, 다음과 같은 radical scavenging activity를 계산하였다. Free radical scavenging activity was measured by the reducing power of the sample by the electron donating effect on DPPH radicals. After 1 ml of 500 µM DPPH solution was added to 1 ml of the sample for each concentration, the mixture was stirred for 30 minutes at 37 ° C in the dark. The reaction solution was measured for absorbance at 517nm, and the following radical scavenging activity was calculated.
Free radical scavenging activity (%) = (1-A/B) x 100Free radical scavenging activity (%) = (1-A / B) x 100
A : 시료첨가 흡광도, B : 시료무첨가 흡광도 A: sample added absorbance, B: sample added absorbance
총 플라보노이드 함량 측정은 시료 0.5㎖를 소듐 나이트라이트 용액 75㎕와 혼합하여 5분간 반응시키고 알루미늄 클로라이드 용액 150㎕를 첨가하여 다시 5분간 반응시킨 후 1M NaOH 0.5㎖와 섞어 510nm에서 흡광도를 측정하였다. 이때 총 플라보노이드 함량은 카테킨을 이용하여 작성한 표준곡선으로부터 구하였다.For total flavonoid content measurement, 0.5 ml of the sample was mixed with 75 µl of sodium nitrite solution for 5 minutes, 150 µl of aluminum chloride solution was added for 5 minutes, and then mixed with 0.5 ml of 1 M NaOH to measure absorbance at 510 nm. The total flavonoid content was determined from the standard curve prepared using catechin.
총 폴리페놀 함량은 시료 0.5㎖에 2N 폴린(folin) 시약 0.5㎖을 가하고 3분간 정치한 후 10% Na2CO3 0.5㎖를 가하여 1시간 반응 후 700nm에서 흡광도를 측정하였고, 비타민 C를 이용하여 작성한 표준곡선으로부터 총 폴리페놀의 함량을 구하였다. For total polyphenol content, 0.5 ml of 2N folin reagent was added to 0.5 ml of the sample, and after standing for 3 minutes, 0.5 ml of 10% Na 2 CO 3 was added and the absorbance was measured at 700 nm after 1 hour of reaction. The total polyphenol content was determined from the prepared standard curve.
황칠-고구마 혼합출물 설정을 위해 원료의 함량 비율을 설정하여 3 구간의 배합비에 대한 추출액의 총페놀함량, 총플라보노이드 함량 및 DPPH radical 소거능 시험 결과를 표 1에 나타내었다.Table 1 shows the total phenol content, total flavonoid content and DPPH radical scavenging capacity test results of the extracts for the mixing ratio of 3 sections by setting the content ratio of raw materials for the mixture of Hwangchil- sweet potato.
상기 표 1의 결과를 살펴보면, 혼합추출물의 라디컬소거활성능은 대조구로 사용된 황칠 추출물 및 고구마 추출물의 소거능 보다 더 높은 것으로 확인되었다. 이와 같이 본 발명은 황칠나무 추출물 및 고구마 추출물을 단독으로 이용하는 것에 비해 항산화 활성을 향상시킬 수 있다. 따라서 산화억제효과가 우수하여 식품으로 일상적으로 섭취시 노화를 억제하고 각종 질환을 예방할 수 있을 것으로 기대된다.Looking at the results of Table 1, it was confirmed that the radical scavenging activity of the mixed extract was higher than the scavenging ability of the hwangchil extract and sweet potato extract used as a control. As such, the present invention can improve the antioxidant activity compared to using the hwangchil wood extract and sweet potato extract alone. Therefore, it is expected to be able to suppress aging and prevent various diseases when ingested as a food with excellent oxidation inhibitory effect.
다음으로, 황칠-고구마 혼합추출물 건조 원료 첨가 시험은 최적 황칠-고구마 원료비를 도출하기 위하여 증류수 100 ml로 고정시키고 건조시킨 원료를 0.2%, 0.4%, 0.6%, 0.8%, 1%(w/v)으로 달리 첨가하여 종균 2종(L. plantarum, L. brevis)을 총 2ml씩을 각각 접종하여 37℃에서 흡광도법(A600nm)로 측정하였다. 이의 결과가 도 1에 도시되어 있다.Next, in order to derive the optimum raw material ratio of yellow-sweet potato sweet potato extract, Hwangchil- sweet potato mixed extract was fixed with 100 ml of distilled water and dried 0.2%, 0.4%, 0.6%, 0.8%, 1% (w / v). ) And 2 ml of each of two spawns (L. plantarum, L. brevis) were inoculated respectively and measured by the absorbance method (A600 nm) at 37 ° C. The result is shown in FIG.
도 1에 도시된 바와 같이 황칠-고구마 원료 함량비가 0.2∼0.8%(w/v)까지는 황칠-고구마 함량이 증가될수록 균체생육도 증가하는 양상이었으나, 0.8%(w/v) 이상에서는 오히려 균체 생육속도가 느려지는 양상을 나타내었다. As shown in FIG. 1, as the content of Hwangchil- Sweet Potato was increased to 0.2-0.8% (w / v), the growth of Hyukchil- Sweet Potato was increased. The speed was slowed down.
특히 건조시킨 황칠-고구마가 0.4%(w/v) 첨가되었을 경우 배양 2일 이후 거의 최고 흡광도값에 도달하였고, 더 이상의 황칠-고구마 원료가 공급되더라도 크게 균체생육에는 크게 영향을 미치지 못하는 것으로 나타나 최적 원료 첨가비를 건조 황칠-고구마 기준 0.4%(w/v)로 결정하였다.Especially, when 0.4% (w / v) of dried Hwangchil- sweet potato was added, the highest absorbance value was reached after 2 days of cultivation, and even when more Hwangchil-sweet potato raw material was supplied, it did not appear to greatly affect cell growth. The raw material addition ratio was determined at 0.4% (w / v) on a dry yellow lacquer-sweet potato basis.
이후 발효단계가 진행된다. 발효단계는 상기 혼합추출물에 발효 미생물을 접종하여 발효물을 제조하는 단계이다. 발효단계에서, 황칠나무-고구마의 발효에 적합한 발효 미생물을 선별하기 위해, 식품에 이용되는 미생물 및 식물유래 미생물 중 유산균류, 그리고 다양한 효소를 생산하는 것으로 알려진 청국장과 김치에서 분리한 Bacillus sp., Lactobacillus sp., 막걸리에서 분리한 효모 Saccharomyces sp.에 주목하여 선정하였다. 발효 미생물의 선정은 제품의 품질 뿐만 아니라 안전성과 사후 인증과정의 용이성을 위해서도 매우 중요하다.The fermentation stage then proceeds. The fermentation step is a step of inoculating the fermentation microorganisms in the mixed extract to prepare a fermentation product. In the fermentation stage, Bacillus sp., Isolated from Cheonggukjang and Kimchi, which are known to produce lactic acid bacteria and various enzymes among microorganisms and plant-derived microorganisms used in food, to select fermentation microorganisms suitable for fermentation of Hwangchil-sweet potato, Lactobacillus sp., Yeast Saccharomyces sp. Isolated from makgeolli were selected. The selection of fermented microorganisms is important not only for the quality of the product, but also for safety and ease of post-certification.
이 중, 최적의 발효 미생물을 선별을 위해, 각 미생물을 이용한 발효 실험을 실시하고 그에 따른 흡광도, DPPH 소거능 및 발효액 맛의 평가를 각각 정량적, 관능적으로 실시하였다.Of these, fermentation experiments were conducted using each microorganism to select optimal fermentation microorganisms, and the evaluation of absorbance, DPPH scavenging ability, and fermentation broth taste was performed quantitatively and sensually, respectively.
본 실험에서는 주원료인 황칠-고구마 복합추출물(배합비율 1:2)을 중심으로 진행하였으며, 이를 발효시키기 위해 사용한 식용 미생물 후보균주로는 식물로부터 분리한 Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei을 포함하는 유산균 3종, 청국장에서 분리한 바실러스 Bacillus subtilis 1종, 막걸리에서 분리한 효모 Saccharomyces sp. 1종이었다.In this experiment, the main raw material was Hwangchil-Potato complex extract (mixture ratio 1: 2), and the edible microorganism candidate strains used to ferment it were Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei. 3 species, 1 Bacillus subtilis isolated from Cheonggukjang, yeast Saccharomyces sp. It was one kind.
특히, 황칠-고구마 발효에 가장 적합한 식용 미생물을 선별하기 위해 상기 5종의 후보 미생물을 대상으로 황칠-고구마 추출물(배합비율 1:2)을 주원료로 하는 액체 배지 및 동일 발효 조건하에서 3일 배양한 후 얻을 수 있는 O.D값 변화를 중심으로 최종 균주를 선별하였다. 또한, 미생물의 성장속도, 항산화(DPPH 소거능), 발효액 주요맛 등을 측정하여 발효 미생물 선별의 판단지표로 사용하였다. 이에 대한 결과가 아래 표 2에 도시되어 있다.In particular, in order to select the most suitable edible microorganisms for Hwangchil-Potato fermentation, three candidate microorganisms were cultured for 3 days under the same fermentation conditions and a liquid medium containing Hwangchil-Potato extract (mixture ratio 1: 2) as a main ingredient. The final strain was selected based on the change in the OD value obtained later. In addition, the growth rate of the microorganisms, antioxidant (DPPH scavenging ability), the main taste of the fermentation broth was measured and used as an indicator of the selection of fermentation microorganisms. The results are shown in Table 2 below.
상기 표 2에서와 같이 전체적으로 유산균 3종이 효모나 바실러스에 비하여 성장속도가 다소 낮았지만, DPPH 소거능은 유산균 3종이 효모나 바실러스에 높게 측정이 되었으며, 발효 후 풍미가 유산균이 가장 우수하였다. 유산균이 발효 미생물로서 적합하다는 것을 도출할 수 있었다. 또한, L. plantarum, L. brevis가 비교적 총 폴리페놀 함량과 DPPH 소거능이 L. casei보다 높은 값을 나타내었다. 이 결과로부터 향후 황칠-고구마 열수추출물을 발효시키기 위하여 첨가하는 발효 미생물로는 L. plantarum과 L. brevis를 혼합한 복합유산균을 이용하는 것이 좋을 것이라 판단하였다.As shown in Table 2, the three lactic acid bacteria as a whole, the growth rate was slightly lower than the yeast or Bacillus, DPPH scavenging ability was measured in three yeast or Bacillus high, the flavor was the best lactic acid bacteria after fermentation. It was found that lactic acid bacteria were suitable as fermentation microorganisms. In addition, L. plantarum and L. brevis showed relatively higher total polyphenol content and DPPH scavenging ability than L. casei. From these results, it would be better to use Lactic acid bacteria mixed with L. plantarum and L. brevis as fermentation microorganisms added to ferment Hwangchil-Potato hot water extract.
또한, 아래의 표 3에 도시된 바와 같이 L. plantarum과 L. brevis를 각각 2%씩 접종하여 총 4%(v/v)을 접종한 경우까지는 종균량이 증가할수록 배양액의 탁도는 증가하였으나, 그 이상에서는 거의 유사한 양상이 관찰되어, 종균 접종량은 MRS 배지에서 배양한 2종류의 유산균을 각각 1%(v/v)씩, 총 2%(v/v)로 접종하는 것이 복합유산균의 접종량으로서 가장 바람한 것으로 판단하였다.In addition, as shown in Table 3 below, the turbidity of the culture medium was increased as the spawn volume increased until the total inoculation of 4% (v / v) was inoculated with 2% of L. plantarum and L. brevis, respectively. In the above, a similar pattern was observed. The spawn inoculation amount was 1% (v / v) of 2 kinds of lactic acid bacteria cultured in MRS medium, and 2% (v / v) of total inoculation was the most inoculated dose of the complex lactic acid bacteria. Judging by the wind.
이때, 상기 발효단계에서의 복합유산균의 공존 발효 능력과 균체 성장능력이 향상되도록 상기 발효단계 이전에 발효 보조원 첨가단계가 실시될 수 있다. 발효 보조원 첨가단계는 질소원과 탄소원을 일정농도로 첨가하는 단계이다. 질소원으로 효모(yeast extract)가 사용될 수 있고, 탄소원으로 당(glucose)이 사용될 수 있다.At this time, the addition of the fermentation assistant may be carried out before the fermentation step so that the coexistence fermentation capacity and the cell growth capacity of the complex lactic acid bacteria in the fermentation step is improved. The addition of the fermentation assistant is a step of adding a nitrogen source and a carbon source to a certain concentration. Yeast (yeast extract) can be used as the nitrogen source, sugar (glucose) can be used as the carbon source.
질소원과 탄소원의 효능을 확인하기 위해, 효모 첨가 효과 시험과 당 첨가 효과 시험을 각각 실시하였다.In order to confirm the efficacy of a nitrogen source and a carbon source, the yeast addition effect test and the sugar addition effect test were implemented, respectively.
먼저, 효모 첨가 효과 시험은 효모(yeast extract)를 증류수에 0∼1.4% 첨가하여 제조한 배지에 1%의 L. plantarum 균주 seed 배양액 및 1%의 L. brevis 균주 seed 배양액을 접종 및 진탕배양하였다. 그 결과, 도 2와 같이 yeast extract 0.2%에서만 배양시간이 지나면서 증식속도가 증가하였지만, 다른 농도에서는 감소함을 보여주었다. 따라서 최적 질소원의 농도는 0.2%라고 유추할 수 있다.First, the yeast addition effect test was inoculated and shaken culture of 1% L. plantarum strain seed culture and 1% L. brevis strain seed culture in a medium prepared by adding yeast (yeast extract) to distilled water 0-1.4%. . As a result, as shown in FIG. 2, the growth rate increased as the incubation time was only in 0.2% of yeast extract, but it was decreased in other concentrations. Therefore, it can be inferred that the concentration of the optimum nitrogen source is 0.2%.
당 첨가 효과 시험은 0.2% 효모 배지에 당(glucose) 을 0∼1.4% 첨가하여 제조한 배지에 1%의 L. plantarum 균주 seed 배양액 및 1%의 L. brevis 균주 seed 배양액을 접종하여 37℃ 120rpm에서 배양하면서 측정하였다. 이의 결과, 도 3에서와 같이 0.4%의 glucose가 균체 성장능과 복합유산균 공존 발효 능력을 가장 효율적으로 나타났다.The sugar-adding effect test was inoculated with 1% L. plantarum strain seed culture and 1% L. brevis strain seed culture in a medium prepared by adding 0 to 1.4% of glucose to 0.2% yeast medium, and 120 rpm at 37 ° C. It was measured while culturing at. As a result, as shown in FIG. 3, 0.4% glucose showed the most efficient cell growth and co-fermentation ability.
여기에 추가적으로 제한배지의 최적농도를 비교한 후 다양한 물질이 함유되어 있는 황칠-고구마 추출물에 탄소원 0.4% glucose와 질소원 yeast extract 0.2%를 혼합 첨가된 조건에서 복합유산균의 생장능을 비교하였댜. In addition, after comparing the optimal concentration of restriction medium, we compared the growth ability of Lactobacillus bacteria under the condition of adding 0.4% glucose and 0.2% yeast extract of carbon source to Hwangchil- sweet potato extract containing various substances.
이의 결과, 도 4에서와 같이 단순 황칠-고구마 추출물을 기질로 발효한 것에 비하여 황칠-고구마 추출물에 소량의 탄소원 및 질소원을 첨가시 균체의 생장능이 월등히 높게 확인되었다.As a result, as compared to the fermentation of the simple Hwangchil- sweet potato extract as a substrate as shown in Figure 4, when the small amount of carbon source and nitrogen source was added to the Hwangchil-sweet potato extract was confirmed that the growth ability of the cells was significantly higher.
이 후, 발효물은 발효물에 포함된 발효 미생물을 멸균한 후, 상기 발효물을 여과시키는 멸균여과단계를 거치게 되며, 화장품 파우더 원료 등으로 사용할 수 있도록 상기 멸균여과단계 이후에 여과된 발효물의 수분 함유율이 5% ~ 7%가 되도록 건조하는 건조단계가 추가적으로 진행될 수 있다.Thereafter, the fermentation product is sterilized with the fermentation microorganisms contained in the fermentation product, and then subjected to a sterilization filtration step of filtering the fermentation product. The moisture of the fermentation product filtered after the sterilization filtration step to be used as a cosmetic powder raw material, etc. A drying step may be further performed so that the content rate is 5% to 7%.
이와 같이 제조되는 발효물은 액체 발효에 의한 황칠나무, 고구마 발효산물을 미생물에 의하여 황칠나무, 고구마의 유용물질이 저분자화된 상태와 미생물의 발효에 따른 2차 대사산물이 복합된 상태로서, 음료 원료로 사용할 시 장내에 흡수가 용이하여 유효 성분이 인체에 더욱 효과적인 흡수를 제공 가능하고, 이외에도 식품 원료, 향장 원료 및 기능성 제품 원료 등에 다양하게 병용할 수 있는 효과를 얻을 수 있다.The fermentation product thus prepared is a state in which yellow lacquer wood and sweet potato fermentation products by liquid fermentation are combined with low molecular weights of sulfuric acid wood and sweet potato by microorganisms, and secondary metabolites following fermentation of microorganisms. When used as a raw material, it is easy to absorb in the intestine, so that the active ingredient can provide more effective absorption to the human body, and in addition, it can be used in various combinations of food raw materials, cosmetic raw materials and functional product raw materials.
특히, 본 발명에 따른 발효물을 이용한 기능성 제품은 산성인 황칠나무 추출물에 알칼리성 고구마 추출물을 혼합함으로써 물성을 중화시키고 장내 활성효소를 강화시켜 체내에서의 흡수를 향상시킬 수 있으며 항산화활성이 우수한 건강보조식품으로서 그 가치를 가질 수 있다.In particular, the functional product using the fermentation product according to the present invention can neutralize the physical properties by mixing the acidic yellow chile extract with alkaline sweet potato extract to enhance the absorption in the body by strengthening the intestinal activating enzymes and provide excellent health support for antioxidant activity. It can have value as a food.
또한, 본 발명은 다양한 생리 활성을 가지는 황칠나무 발효추출물, 맛과 영양이 뛰어난 고구마 발효추출물을 각각의 물성 저하 없이 상호 보완적으로 상승 작용할 수 있도록 혼합 조성한 복합 발효추출물을 제공함으로써, 몸에 유익한 황칠이나 고구마 등의 성분을 별도로 복용할 필요 없이 상호 공존하에서 자연스럽게 섭취가능하고 다양한 복합 기능 효과에 맛과 영양이 어우러져 기호도와 건강 기능성 등 소비자의 요구를 만족시키게 되는 기능성 식품을 제공할 수 있게 되며, 이를 통해 황칠, 고구마 재배 농가의 농가 소득 향상에 기여할 수 있는 효과를 얻을 수 있다.In addition, the present invention by providing a complex fermentation extract mixed composition so that the hwangchil fermentation extract having a variety of physiological activity, sweet potato fermentation extracts excellent in taste and nutrition without compromising their respective physical properties, beneficial to the body, It is possible to provide functional foods that can be naturally consumed in mutual coexistence without the need to take separate ingredients such as sweet potatoes and sweet potatoes, and to satisfy the needs of consumers such as preference and health functionalities by combining taste and nutrition with various complex functional effects. Through this, it is possible to obtain the effect of contributing to the improvement of farm household income of peasant and sweet potato farmers.
본 발명의 권리범위는 상술한 실시예 및 변형례에 한정되는 것이 아니라 첨부된 특허청구범위 내에서 다양한 형태의 실시예로 구현될 수 있다. 특허청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 변형 가능한 다양한 범위까지 본 발명의 청구범위 기재의 범위 내에 있는 것으로 본다.The scope of the present invention is not limited to the above-described embodiments and modifications, but may be embodied in various forms of embodiments within the scope of the appended claims. Without departing from the gist of the invention claimed in the claims, it is intended that any person skilled in the art to which the present invention pertains falls within the scope of the claims described herein to various extents which can be modified.
Claims (6)
상기 황칠나무 분쇄물과 상기 고구마 분쇄물을 원료로 하여, 황칠나무 열수 추출물과 고구마 열수 추출물을 각각 추출하는 원료별 열수 추출물 획득단계;
정제수 100 ml에 대하여, 상기 황칠나무 열수 추출물과 상기 고구마 열수 추출물이 1:2의 배합비율로 혼합·건조된 혼합추출물의 함량비가 0.4%(w/v)가 되도록 혼합하는 열수 추출물 혼합단계;
상기 혼합추출물에 탄소원과 질소원을 일정농도로 첨가하는 발효 보조원 첨가단계;
상기 혼합추출물에 대하여, 발효 미생물로서 L. plantarum과 L. brevis를 혼합한 복합유산균을 각각 1ml 씩, 총 2ml를 접종하여 발효물을 제조하는 발효단계; 및
상기 발효물에 포함된 발효 미생물을 멸균한 후, 상기 발효물을 여과시키는 멸균여과단계;를 포함하고,
상기 멸균여과단계에서 여과된 발효물의 수분 함유율이 5% ~ 7%가 되도록 건조하는 건조단계;를 더 포함하는 것을 특징으로 하는 황칠나무와 고구마를 이용한 발효물의 제조방법.Pretreatment step of washing and drying the yellow lacquer tree and sweet potato, and then finely pulverizing the yellow lacquer tree and the sweet potato pulverized product;
Obtaining hot water extracts for each raw material extracting the yellow hot water extract and the sweet potato hot water extract, respectively, as the raw material of the hwangchil wood pulverized product and the sweet potato crushed material;
A hot water extract mixing step of mixing the sulfuric acid hot water extract and the sweet potato hot water extract with respect to 100 ml of purified water so that the content ratio of the mixed extract dried and dried is 0.4% (w / v);
A fermentation assistant adding step of adding a carbon source and a nitrogen source to the mixed extract at a constant concentration;
Fermentation step for producing a fermented product by inoculating a total of 2ml each of the mixed lactic acid bacteria mixed L. plantarum and L. brevis as a fermentation microorganism, for each of the mixed extract; And
After sterilizing the fermentation microorganisms contained in the fermentation, sterile filtration step of filtering the fermentation;
The method of manufacturing a fermentation product using Hwangchil wood and sweet potato, characterized in that it further comprises a; drying step of drying so that the water content of the fermented product filtered in the sterilization filtration is 5% to 7%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170159166A KR102070613B1 (en) | 2017-11-27 | 2017-11-27 | Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170159166A KR102070613B1 (en) | 2017-11-27 | 2017-11-27 | Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20190061129A KR20190061129A (en) | 2019-06-05 |
KR102070613B1 true KR102070613B1 (en) | 2020-01-29 |
Family
ID=66845262
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020170159166A KR102070613B1 (en) | 2017-11-27 | 2017-11-27 | Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102070613B1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102370415B1 (en) * | 2019-08-29 | 2022-03-04 | (주)화니핀코리아 | Cosmetic Composition For Mask Pack Comprising the Abeliophyllum Extract Fermented by Lactobacteria, And Manufacturing Method Thereof |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101054041B1 (en) * | 2011-01-31 | 2011-08-04 | 최재홍 | The composition and method for large processing of fermentation extract and material fermentation which uses the dendropanax morbifera |
KR101316091B1 (en) * | 2013-05-15 | 2013-10-11 | 농업회사법인 주식회사 헬스페이스 | Health assistance food using dendropanax morbifera and manufacturing method thereof |
KR101729916B1 (en) | 2016-10-10 | 2017-04-25 | 강승찬 | Manufacturing method of Fermented Liquid using Dendropanax and Fermented Liquid thereby the same that |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100676837B1 (en) | 2005-10-06 | 2007-02-02 | 최정희 | Manufacturing method of liquid component for basic cosmetics using microorganism |
-
2017
- 2017-11-27 KR KR1020170159166A patent/KR102070613B1/en active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101054041B1 (en) * | 2011-01-31 | 2011-08-04 | 최재홍 | The composition and method for large processing of fermentation extract and material fermentation which uses the dendropanax morbifera |
KR101316091B1 (en) * | 2013-05-15 | 2013-10-11 | 농업회사법인 주식회사 헬스페이스 | Health assistance food using dendropanax morbifera and manufacturing method thereof |
KR101729916B1 (en) | 2016-10-10 | 2017-04-25 | 강승찬 | Manufacturing method of Fermented Liquid using Dendropanax and Fermented Liquid thereby the same that |
Also Published As
Publication number | Publication date |
---|---|
KR20190061129A (en) | 2019-06-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Pathak et al. | Waste to wealth: a case study of papaya peel | |
KR100962587B1 (en) | A method for fermentation of natural plants and herbal medicines, a fermented product prepared therefrom and a paharmaceutical composition, a cosmetic compositon and a food composition comprising the product | |
KR101054041B1 (en) | The composition and method for large processing of fermentation extract and material fermentation which uses the dendropanax morbifera | |
KR20090123458A (en) | A method for fermentation of natural plants or herbal medicines, a fermented product prepared therefrom and a cosmetic composition, a food composition and a pharmaceutical composition comprising the same | |
KR100971677B1 (en) | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation | |
KR101773252B1 (en) | The process of making healthcare compositions comprising fermented Dendropanax morbifera extracts and herbal medicines Abalone extracts | |
KR20160058389A (en) | Method of Manufacturing Volumizing Antocyanine Probiotics Metabolite and Pharmetics, cosmetics and Juice and food complex | |
KR101482873B1 (en) | Fermentation metabolite of Dendropanax morbiferus produced by liquid-state fermentation and manufacturaring process for the same | |
Barakat et al. | Kombucha analogues around the world: A review | |
KR101276789B1 (en) | Fermented oil and a health functional food comprising the same | |
US20240164421A1 (en) | Naturally fermented composition of pollen using glacial snow water and preparation method therefor | |
KR20180064793A (en) | method for manufacturing vinegar using Cudrania tricuspidata | |
CN109007790A (en) | A kind of preparation method of Chinese yam mycoplasma powder and its Chinese yam mycoplasma powder of preparation | |
KR20140034981A (en) | Method for increasing resveratrol content of peanut sprouts and foods in resveratrol of peanut sprouts | |
KR102070613B1 (en) | Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same | |
KR101276157B1 (en) | Method and culture composition for manufacturing fast-fermented bean paste capable of improving color and flavor with having antioxidative activity and anti-diabetic activity | |
KR101814941B1 (en) | Food composition for anti-oxidation comprising cockscomb flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof | |
JP2008208104A (en) | Antioxidant, and food and drink | |
KR20140023124A (en) | Method for production of beverage included in resveratrol and beverage production by the same method | |
KR101856693B1 (en) | Method for preparing fermented mixture comprising Laminaria japonica, Undaria pinnatifida Suringer and hizikia fusiforme and composition for enhancing antioxidant activity and immune activity comprising fermented mixture prepared thereby | |
KR20160104219A (en) | Preparing method of Orostachys japonicus vinegar and beverage composition containing Orostachys japonicus vinegar | |
KM et al. | Bioconversion of Fruit Waste to Vanillin related Compounds | |
KR20160013389A (en) | Method for Manufacturing Fermented Allium hookeri, and Fermented Allium hookeri Produced Thereby | |
KR20150131483A (en) | Method for producing Platycodon grandiflorus fermented broth with enhanced antioxidant activity and inhibition activity of alpha-glucosidase | |
Sharma et al. | Transforming Pomegranate Waste into Value-Added Products: An Innovative Approach to Sustainability |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |