KR102070613B1 - Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same - Google Patents

Abstract

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

Fermented products using Hwangchil wood and sweet potato, and preparation method thereof, and functional products using the same {Fermented products using dendropanax morbifera and sweet potatoes, their preparation method, and functional products using the same}

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.

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.

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.

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. .

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.

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.

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.

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.

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.

Republic of Korea Patent Publication No. 10-0676837 (February 02, 2007 registered notification, the name of the invention: a method for producing a liquid component of the basic cosmetics using microorganisms)

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.

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.

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Through the manufacturing method as described above can be made fermented products and functional products containing the same using Hwangchil wood and sweet potatoes.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 100

A: sample added absorbance, B: sample added absorbance

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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%.

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.

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.

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.

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%.

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.

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.

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.

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)

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%. delete delete delete Fermented product produced by the method of claim 1. A functional product comprising the fermentation product according to claim 5.

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