KR102115979B1 - Antioxidant functional edible flower vinegar made from fermented solution of edible flowers by lactic acid bacteria and the preparation method of the same - Google Patents

Abstract

The present application relates to edible flower vinegar using the lactic acid bacteria fermentation broth having antioxidant activity and a method for manufacturing the same.

Description

Edible flower vinegar and its preparation method using the antioxidant edible flower vinegar made from fermented solution of edible flowers by lactic acid bacteria and the preparation method of the same}

The present application relates to edible flower vinegar using the edible flower lactic acid bacteria fermentation solution having antioxidant activity and a method for manufacturing the same.

Recently, the demands of health-related consumers are changing the value of life into a trend that emphasizes three elements of well-being, happiness, and health. Accordingly, interest in health food is increasing, and research on various natural materials, such as functional improvement by natural fermentation technology of microorganisms as a health food, has been actively conducted.

  In addition, edible flowers are attracting attention as a material that meets the needs of health-related consumers seeking wellness in well-being. In Korea, since when the edible flower has been used, it is not clearly stated in the literature, but since it has been used for the production of chrysanthemum wine, since ancient times, flowers have been used for the production of traditional foods such as liquor, rice cakes, electric current, flower and tea. It can be seen that it has been used.

In the West, there are records that ancient Indians ate flowers growing in the desert on a daily basis since 2,800 years ago. In Europe, where interest in edible flowers in the 16th century was at its peak, there was a record that flower oil or flower vinegar was used for each house as a seasoning.

There are few types of flowers used as edible flowers due to the fact that search and selection for edible flowers that are currently commercially available is rare, and the level of technology for this is low, so there is a great possibility of development. It is expected to expand the scope of utilization in the future due to the lack of technology development for tea processing.

 In the present application, to improve the functionality such as antioxidant activity by fermenting edible flower extract lactic acid bacteria, and to develop a new edible flower fermented vinegar with improved functionality by fermenting the edible flower lactic acid bacteria fermentation solution.

There is a research report that ingestion of fermented foods containing lactic acid bacteria inhibits the growth of harmful or decaying bacteria in the digestive organs of animals, making it highly useful as a probiotic for humans and livestock. In addition, as the functionality and excellence of lactic acid bacteria fermentation are known, the market for lactic acid bacteria fermentation is expanding, and fermentation products using various raw materials have been developed. In addition, the demand for products with proven new technologies is increasing due to increased functionality by lactic acid bacteria.

Vinegar is largely classified into synthetic vinegar and brewed vinegar. In the case of Korea, synthetic vinegar was produced and consumed at a low price until the 1960s with a strong acidity. Since then, production of brewed vinegar using grains, fruits, and alcohol has been in full swing due to the improvement of the economic level. Recently, it has been consumed as an important seasoning in the dietary life instead of synthetic vinegar, which has been reported to be harmful. In the western region, where large amounts of meat are consumed, vinegar consumption is four times that of Korea. In Korea, attention has been increasing as functionalities such as the metabolic regulation function in the body for vinegar have been reported.

This application discloses the antioxidant activity of edible flowers by studying a method of increasing the inherent functionality of natural ingredients in edible flowers through fermentation of lactic acid bacteria and fermentation of acetic acid. We want to industrialize products that help the economy.

Regarding the edible flower vinegar that is known in the prior art, Korean Patent Publication No. 10-2009-006114 provides a health functional chrysanthemum vinegar and its manufacturing method, which uses a natural fermentation method mixed with baekbaek sugar, and the Korean Registered Patent No. No. 10-0877374 and No. 10-2010-0088189 provide a method of manufacturing each wormwood and tea flower vinegar by fermentation in a natural state, but edible flowers with antioxidant activity using lactic acid bacteria fermentation broth of chrysanthemum, cockscomb and chamomile anywhere in the document There is no research on the production of vinegar using lactic acid bacteria fermentation broth.

Under this background, the present inventors completed the present application by confirming the antioxidant activity of edible flower vinegar as a result of earnest research efforts to develop edible flower vinegar using edible flower lactic acid bacteria fermentation broth.

The object of the present application is to provide a method for producing edible flower vinegar having antioxidant activity.

Another object of the present application is to provide edible flower vinegar having antioxidant activity.

Other objects and advantages of the present application will become more apparent by the following detailed description in conjunction with the appended claims and drawings. The contents not described in this specification can be sufficiently recognized and inferred by those skilled in the technical field or similar field of the present application, and thus the description thereof will be omitted.

Hereinafter, the contents of the present application will be described in detail. On the other hand, the description and embodiments of one embodiment disclosed in the present application may be applied to the description and embodiments of other embodiments with respect to common matters. Also, all combinations of the various elements disclosed in this application fall within the scope of this application. In addition, it is not considered that the scope of the present application is limited by the specific descriptions described below.

In order to achieve the object of the present application, in one aspect, edible flower lactic acid bacteria are inoculated into the edible flower extract to obtain an edible flower lactic acid bacteria fermentation broth, and edible flower lactic acid bacteria fermentation broth obtained in the above step is inoculated with acetic acid pre-culture to prepare vinegar after acetic acid fermentation It provides a method for producing edible flower vinegar having antioxidant activity characterized by consisting of the steps.

As an embodiment of the present application, the edible flower is selected from any edible flower vinegar selected according to the flavor and texture of the vinegar to be developed among edible flowers such as marigold, daisy, marigold, chrysanthemum, cockscomb, etc. Can be produced.

In one embodiment of the present application, the dried edible flower is 5 to 30 times, more preferably 10 to 20 times, most preferably 15 times the water, at 30 to 60 ℃, more preferably 50 to 60 ℃ , Most preferably at 60 ° C., for 2 to 4 hours, most preferably for 2 hours.

To the filtrate from which the extract is filtered, 1 to 5% (W / V), preferably 5% (W / V) of sugar containing glucose as a nutrient can be added.

In one embodiment, GRAS-class lactic acid bacteria that can be used in the present application may be used, and preferablyE. faecium , L. plantarum , L. brevis , P. acidilactici Any one or more lactic acid bacteria selected from can be used. The lactic acid bacteria may be inoculated with 1 to 3% (W / W), specifically 2 to 3% (W / W), and more specifically 3% (W / W). For fermentation after the inoculation, the temperature is used at 37 ° C for 30 to 55 hours, preferably 35 to 50 hours, more preferably 48 hours. The number of lactic acid bacteria after fermentation of lactic acid bacteria is 10⁵ To 10¹⁰cfu / ml, preferably 10⁸cfu / ml That's it.

In one embodiment of the present application, the edible flower lactic acid bacteria fermentation broth is sterilized at 70 to 90 ° C, preferably 80 ° C for 5 to 15 minutes, preferably 10 minutes, and the initial acidity is 1 to 2% for acetic acid fermentation. , Preferably adjusted to 1%. The amount of alcohol for fermentation of alcohol is 5 to 9%, preferably 7%, and 5 to 15% of acetic acid bacteria, preferably 10%. The acetic acid bacteria may be used in various species, specifically, acetobacter oxidans, acetobacter xylinum, acetobacter schchenbach, acetobacter xylinose may be used, and appropriately selected and used according to the type or acidity of the vinegar to be prepared. have. In one embodiment of the present application, Acetobactor pasterurianus is used.

The acetic acid fermentation of the present application may appropriately select the culture temperature, time, and culture conditions according to the amount of fermentation product, the flavor and texture of vinegar. In one embodiment of the present application, the acidity is 4 at 200 rpm for 5 to 10 days, preferably 7 days at a temperature of 28 to 36 ° C., preferably 30 ° C. Fermentation to be more than%.

The edible flower vinegar of the present application utilizes an edible flower lactic acid bacteria fermentation broth, and thus has high economic efficiency due to its inherent function as well as antioxidant activity.

1 is a schematic view showing a method for producing an edible flower lactic acid bacteria fermentation solution from an edible flower extract.
2 is a schematic view showing a method for producing edible flower vinegar from edible flower lactic acid bacteria fermentation broth.

[Example 1] Preparation of edible flower lactic acid bacteria fermentation broth

The dried edible flowers were sterile 15 times for each cockscomb (purchased from Gapdang Herb), chamomile (purchased from Daum Farm), and chrysanthemum (purchased from Gapdang Herb) at 60 ° C for 2 hours to extract an edible flower extract.

To the filtered filtrate, 5% (W / V) of glucose was added as a nutrient, and sterilized at 121 ° C for 15 minutes and cooled. Next, for inoculation of the lactic acid bacteria culture medium, the pre-culture medium of lactic acid bacteria is sterilized at 121 ° C for 15 minutes and then cooled to cool GRAS (Generally Recognized As Safe) lactic acid bacteria, E. faecium KCTC13225 , L.plantarum KCTC 13093 , L. brevis HLI59 and P. acidilactici KCTC 13734 were inoculated with 3% (W / W) of each, followed by shaking culture at 37 ° C at 90 rpm and obtaining a pre-culture solution to inoculate the pre-culture solution. Next, fermentation was performed at 37 ° C for 48 hours to obtain an edible flower lactic acid bacteria fermentation broth (FIG. 1).

The number of lactic acid bacteria in the fermentation broth fermented by the lactic acid bacteria was found to be 10 ⁸ cfu / mL or more (Table 1).

[Experimental Example 1] Measurement of antioxidant activity of edible flower lactic acid bacteria fermentation broth

To measure the antioxidant activity of each edible flower lactic acid bacteria fermentation broth obtained in Example 1, the total polyphenol content and DPPH radical scavenging activity were measured in the following manner.

DPPH radical scavenging activity was measured by the method of Biosis et al. (1958). That is, after adding 5 mL of DPPH to 0.5 mL of the sample and reacting for 30 minutes at room temperature and in the dark, the absorbance at 517 nm was measured to calculate the inhibition rate by Equation 1 below. Vitamin C was used as a positive control.

The Folin-Denis method was used to measure the total polyphenol content (Zhou et al., 1980). That is, 1 mL of 1N Folin-Ciocalteu's reagent was added to 1 mL of the sample, and after standing for 3 minutes, 10% of Na ₂ CO _{3 was added.} The mixture was added by adding 1 mL of the solution, and then allowed to stand at room temperature for 1 hour to measure the absorbance at 700 nm to quantify the total polyphenol content.

The antioxidant activity of the fermentation broth of cockscomb, chrysanthemum and chamomile was measured by the above method, and it was confirmed that the total polyphenol content and DPPH radical scavenging activity of the edible flower lactic acid bacteria fermentation broth increased compared to the edible flower extract. That is, it was confirmed that the antioxidant activity of the edible flower lactic acid bacteria fermentation broth in the range of pH 3.3-3.6 was increased. Specifically, according to Table 1, the increase rate of DPPH radical scavenging activity in lactic acid bacteria fermentation broth than extracts of cockscomb, chamomile, and chrysanthemum was found to be about 31%, 35%, and 35%, respectively. In addition, the increase rate of the total polyphenol content in the lactic acid bacteria fermentation broth than the extract of each cockscomb and chamomile chrysanthemum was found to be about 55%, 51% and 54%, respectively, confirming the remarkable effect of enhancing antioxidant activity.

 cockscomb Chamomile Chrysanthemum Edible flower  extract Edible flower  Lactic acid bacteria fermentation Edible flower  extract Edible flower  Lactic acid bacteria fermentation Edible flower  extract Edible flower  Lactic acid bacteria fermentation Lactic acid bacteria  (CFU / ml) - 2.4 × 10 ⁸ - 3.8 × 10 ⁸ - 1.3 × 10 ⁸ pH 5.23 3.62 5.18 3.31 5.21 3.50 DPPH  ( % ) 40.16 52.48 52.15 70.40 30.45 40.93 Total polyphenol  (mg%) 99.01 153.19 68.90 103.83 123.40 189.68

[Example 2] Preparation of edible flower vinegar using edible flower lactic acid bacteria fermentation broth

Each edible flower (cockscomb, chrysanthemum, chamomile) lactic acid bacteria fermented liquid obtained in Example 1 was cooled after sterilization at 80 ° C. for 10 minutes, and a pre-culture solution of acetic acid bacteria for acetic acid fermentation was prepared. As acetic acid bacteria, Acetobactor pasterurianus , an acetic acid bacterium stored in Wellfine Co., Ltd., was used. The pre-culture solution of acetic acid bacteria was cooled after sterilization of the pre-culture medium for acetic acid at 121 ° C for 15 minutes, and inoculated with 10% (W / W) of Acetobacter pasturianus, which was cultured at 200 rpm at 30 ° C to obtain a pre-culture medium for acetic acid bacteria. . Next, the initial acidity was adjusted to 1% by inoculating the edible flower lactic acid bacteria fermentation broth with a pre-culture solution. In addition, since alcoholic fermentation is performed after alcohol fermentation, 7% by weight of fermented alcohol was added. Next, edible flower vinegar using lactic acid bacteria fermentation broth was prepared by fermenting at 30 ° C. and 200 rpm for 7 days or more with an acidity of 4 days (FIG. 2). As a result of acetic acid fermentation, it was confirmed that the fermentation broth of cockscomb, chrysanthemum, and chamomile were all fermented at pH 2.5-3.0 and 5.0-5.3 with a total acidity of 5% or more (Table 2).

[Experimental Example 2] Measurement of antioxidant activity of edible flower vinegar

In the manner described in Experimental Example 1, DPPH radical scavenging activity of edible flower vinegar using edible flower lactic acid bacteria fermentation broth and antioxidant activity through total polyphenol content were measured.

In addition, total acidity was added to 90 mL of edible flower vinegar sample of Example 2, and 90 mL of distilled water was added and titrated to pH 8.2-8.5 with 0.1N NaOH to calculate as follows.

As a result of the experiment, it was confirmed that the antioxidant activity of the edible flower vinegar was maintained in the oxidized fermentation broth of the edible flower lactic acid bacteria of Experimental Example 1, and thus it was confirmed that edible flower vinegar with excellent functionality can be prepared (Table 2).

Specifically, according to Table 2, each edible flower acetic acid fermentation broth has a pH between 2.5 and 3.0 and has a total acidity of 5% or more, thereby confirming the possibility of utilization as vinegar. In addition, the DPPH radical scavenging activity function and the total polyphenol content were similar to those of the edible flower lactic acid bacteria fermentation broth, thus confirming that the antioxidant activity was increased.

 cockscomb Chamomile Chrysanthemum Edible flower extract Edible flower lactic acid bacteria fermentation Edible flower lactic acid bacteria fermentation and acetic acid bacteria fermentation Edible Flower Extract Edible flower lactic acid bacteria fermentation Edible flower lactic acid bacteria fermentation and acetic acid bacteria fermentation Edible Flower Extract Edible flower  Lactic acid bacteria fermentation Edible flower  Fermentation of acetic acid after fermentation of lactic acid bacteria pH 5.23 3.62 2.57 5.18 3.31 2.81 5.21 3.50 2.64 Total acidity  (%) - - 5.27 - - 5.18 - - 5.08 DPPH  (%) 40.16 52.48 52.36 52.15 70.40 71.65 30.45 40.93 40.49 Total polyphenol  ( mg% ) 99.01 153.19 153.62 68.09 103.83 103.69 123.40 189.68 189.61

Claims (4)

Inoculating lactic acid bacteria into any edible flower extract selected from chrysanthemum, chamomile, and cockscomb to obtain edible flower lactic acid bacteria fermentation broth;
After inoculating the edible flower lactic acid bacteria fermentation broth in the range of pH 3.3 ~ 3.6 obtained in the above step, adjust the initial acidity to 1%, add 7% by weight of fermentation alcohol, incubate with shaking at 30 ℃ for 5-10 days, and fermentate to pH. Method of producing edible flower vinegar with antioxidant activity, characterized in that it consists of the steps of producing an antioxidant functional vinegar of 2.5-3.0, total acidity 5.0-5.3. delete The method of claim 1, wherein the lactic acid bacteria are any one selected from E. faecium, L.plantarum, L.brevis and P.acidilactici and the acetic acid bacteria are A. pasterurianus . An antioxidant edible flower vinegar having a pH of 2.5 to 3.0 and a total acidity of 5.0 to 5.3, prepared by the method of claim 1 or 3.

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