KR102179802B1 - A method for preparing to the mistletoe ferment - Google Patents

Abstract

The present invention relates to a mistletoe fermentation product manufactured by fermenting mistletoe known as a health-friendly food as a main component. More specifically, the present invention relates to: a mistletoe fermentation product in which mistletoe is naturally fermented and aged for a long time at a low temperature with charcoal, so that a large amount of yeast and lactic acid bacteria are contained without damaging own active ingredients of mistletoe beneficial to health; and a manufacturing method thereof. The present invention is characterized by mixing and fermentation of mistletoe, charcoal, and sugars.

Description

Mistletoe fermented product and its manufacturing method {A method for preparing to the mistletoe ferment}

The present invention relates to a fermented mistletoe fermented product made by fermenting mistletoe known as a health-friendly food as a main component.More specifically, mistletoe is naturally fermented and aged for a long time at a low temperature with charcoal, which is beneficial to health. It relates to a fermented product of natural mistletoe and a method of manufacturing the same so that a large amount of yeast and lactic acid bacteria are contained without destroying them.

Mistletoe is a plant that survives winter because it is parasitic to other plants. It sprouts in late autumn and barely takes the sap of the host tree and eats it, produces flowers, and then uses the bird as a breeding method. The bird eats the fruit. When poop is wrapped in a branch of another tree, it grows there. To do so, the fruit is so sticky that the bird rubs the seeds + dung on the dung side to the branches to remove them. And the seeds sprout even if there is no water at all, but they do not sprout where there is no light. Where it is not a branch, it germinates like other plants, but does not grow properly.

Anticancer effects have been found and used in mistletoe extract. It is also called Sangsaeng (桑寄生) and is used as a medicinal herb. However, the anticancer effect of mistletoe extract is the stage of alternative medicine to the last, and it is meaningful when directly injected intravenously, and it is not effective to boil it as it is transmitted in folk remedies. When it is used as a medicinal herb, it is called Sangsangsaeng. As you can see from the word Sang (桑) in the word'Mulberry Tree', mistletoe grown from a mulberry tree is mainly used as a medicinal material. There are also some mistletoe parasitic on other trees, but not any mistletoe.

Mistletoe is known to have anti-cancer effects, as well as sedation, coronary artery, platelet aggregation inhibition, uterine contraction, diuretic, antibacterial, coronary angina treatment, arthritis, diabetes, and immunity enhancement.

Korean Patent Registration No. 10-1685829 Korean Patent Registration No. 10-0841453 Korean Patent Registration No. 10-1303295 Republic of Korea Patent Publication No. 10-2019-0080383

Accordingly, the present invention has been conceived to solve the above problems, and an object of the present invention is that the fermented mistletoe is prepared by fermenting mistletoe as a main component, as well as various health functional foods, beverages, food additives, and animal feed additives. , To provide a method for producing a fermented mistletoe containing a large amount of yeast and lactic acid bacteria without destroying the unique active ingredients of the mistletoe, which can be utilized as an immunoactive agent for prevention and therapeutic pharmaceutical use, and are beneficial to health.

The problem to be solved of the present invention is not limited to those mentioned above, and other problems that are not mentioned can be clearly understood by those skilled in the art from the following description.

The method of manufacturing a fermented mistletoe of the present invention comprises the steps of first fermenting by mixing 50 to 90 parts by weight of mistletoe, 5 to 25 parts by weight of charcoal, and 5 to 35 parts by weight of sugars;
Solid-liquid separating the first fermented product to obtain a filtered fermentation broth;
The second fermentation step by mixing 10 to 100 parts by weight of the filtered fermentation broth, 5 to 25 parts by weight of charcoal, and 5 to 35 parts by weight of sugars; including,
The first fermentation step,
It is made for 30 to 90 days at a temperature of 10 to 30 ℃,
The second fermentation step,
It is characterized in that made for 10 to 15 months at a temperature of 10 to 30 ℃.

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In addition, in the method for producing fermented mistletoe of the present invention, charcoal is at least one selected from the group consisting of charcoal, white charcoal, hot charcoal, gum charcoal, coconut charcoal, bamboo charcoal, charcoal briquette, and the sugar is brown sugar, white sugar, starch syrup, and It is characterized in that at least one is selected from the group consisting of honey.

In addition, the fermented mistletoe of the present invention is characterized in that it is used as a health supplement or animal feed.

The term "fermentation" used in the present invention refers to a phenomenon in which microorganisms decompose or change organic matters with their own enzymes to produce a unique end product. In the present invention, by fermenting the mistletoe extract, the content of active ingredients such as Alangilignoside C, ligalbumoside A, Viscumneoside V, Homoeriodictyol, and Viscumiside A is greatly enhanced. And in the present invention, the fermentation may be exemplified by lactic acid bacteria fermentation such as Lactobacillus plantarum and/or Lactobacillus casei, and may be natural fermentation, or may be fermented by inoculating lactic acid bacteria if necessary.

Fermentation of the present invention may be fermented at a temperature of 10 to 30 °C, preferably at 12 to 18 °C, but is not limited thereto.

The fermented mistletoe according to the present invention may be used as an additive in a food composition, and the food may be various health functional foods, beverages, food additives, and the like.

Examples of the health functional food described above may be capsules, tablets, pills, and liquids, but are not limited thereto.

Examples of the above-described general foods may be canned foods, retorts, frozen foods, sweets, breads, jams, processed fish products, coffees, beverages, sauces, dressings, alcoholic beverages, but are not limited thereto.

Examples of the food additives described above may be nutrient fortifiers, flavor enhancers, and flavors, but are not limited thereto.

In addition, the fermented mistletoe according to the present invention can be widely used as an immunoactive agent for prophylactic and therapeutic pharmaceutical use.

In addition, the fermented mistletoe according to the present invention may be used as an animal feed additive, and animals applicable here may exemplify mammals, fish, birds, reptiles, amphibians, etc., but are not limited thereto.

The fermented mistletoe according to the present invention is prepared by fermenting mistletoe as a main component, and can be used as a preventive and therapeutic pharmaceutical use as an immunoactive agent, as well as various health functional foods, beverages, food additives, and animal feed additives. , Mistletoe, which is beneficial to health, has the effect of containing a large amount of yeast and lactic acid bacteria without destroying its own active ingredients.

In addition, the fermented mistletoe according to the present invention improves digestibility while maintaining the inherent aroma and deep taste of mistletoe, and not only can be consumed without a separate cooking process, but also increases its storage capacity, thereby reducing the intake of nutrients of mistletoe. It has the effect of facilitating.

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

1 is a block diagram showing an embodiment of a method for producing fermented mistletoe according to the present invention.
2 is a component analysis result using LC-orbitrap MS of the lyophilisate extracted from mistletoe according to Example 1 of the present invention.
3 is a result of component analysis using LC-orbitrap MS of a mistletoe fermentation mixture according to Example 2 of the present invention.

Hereinafter, the present invention will be described in more detail by the following examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

Mistletoe was collected, leaves and stems were washed, dried, and minced into 5 to 10 cm. Put 150kg of mistletoe, 30kg of charcoal, and 15kg of brown sugar in a layer in a jar, and then bury only the neck of the jar in the mud pit. At this time, groundwater water pipes were installed around the jar and the first natural fermentation was carried out for 90 days while maintaining a constant temperature between 12 and 18℃. The mistletoe fermentation mixture was filtered through a hemp filter cloth to obtain 15.4 kg of pure fermentation broth. The fermentation broth thus obtained was fermented for one year in the same manner as the first natural fermentation conditions.

[Comparative Example 1]

100 g of dried mistletoe was accurately measured, 10 times water was added, extracted with hot water and filtered to obtain an extract, and the extract was concentrated under reduced pressure and freeze-dried to obtain a dried product.

[Experimental Example 1]

Components of the fermented mistletoe and the mistletoe extract of Example 1 and Comparative Example 1 were analyzed.

(1) Component analysis method

The component analysis method was analyzed by LC-orbitrap MS as described in Tables 1 to 3 below.

Parameter Value Instrument Thermo Ultimate3000 Column BEH C18 100 Å, 1.7 μ2.1 x 150 mm Mobile Phase MP A: 0.1% formic acid in water
MP B: Methanol Elution Mode Gradient Gradient Program Time (min) Flow rate (mL/min) MP B (%) 0 0.2 15 2 0.2 15 25 0.2 50 35 0.2 95 46 0.2 95 47 0.2 15 50 0.2 15 Column Temperature 40° Sample Temperature 10° Flow Rate 0.2 mL/min Run Time 50 minutes Injection Volume 5 μ

<Ion source> Ion source type HESI, (+,-) Vaporizer temp. 300 ℃ Pos. ion spray voltage 3500 V Ion transfer tube temp. 320 ℃ Neg. ion spray voltage 3300 V S-lens RF level 50 Sheath gas 45 Aux gas 10 Sweep gas 0

* Instrument: Thermo Q Exactive plus

* Ion source: Heated ESI (HESI), polarity switching (positive + negative mode)

* Ion source parameter

<Full MS> <ddMS2> Resolution 35000 Resolution 17500 AGC target 1e6 AGC target 1e5 Maximum injection time 100 ms Maximum injection time 50 ms Scan range 150 to 1500 m/z Loop count 5 Spectrum data type Profile Isolation window 4.0 m/z Collision energy nce: 25, 45, 70 Spectrum data type Profile

* Scan type: Full-ddMS2

(2) Analysis result

As a result of securing the mistletoe fermented product of Example 1 and the mistletoe extract of Comparative Example 1 and proceeding with the ingredients by LC-orbitrap MS, substances specific to mistletoe Alangilignoside C, ligalbumoside A, and Viscumneoside V, as shown in Table 4 below, were Increased 2-4 times, Homoeriodictyol 10 times, and Viscumiside A 25 times.

No. RT Compound Mass range Mistletoe extract
Peak Area Mistletoe fermentation
mixture
Peak Area A 4.75 Neo chlorogenic acid 353.0294-353.1322 104,000,000 108,000,000 B 8.22 chlorogenic acid 353.0294-353.1322 50,600,000 13,650,000 C 8.97 chryptochlorogenic acid 353.0294-353.1322 114,000,000 77,500,000 D 9.84 syringenin 4-O-apiosyl-glucoside 503.0865-503.2629 5,180,000 0 E 13.32 methyl chlorogenate 367.0208-367.1649 12,800,000 13,100,000 F 14.96 alangilignoside C 581.1675-581.2959 13,300,000 48,950,000 G 15.44 ligalbumoside A 581.1675-581.2959 12,300,000 50,000,000 H 19.42 Viscumneoside V 727.0713-727.3176 79,000,000 161,500,000 I 20.15 Viscumiside A 462.9837-463.2428 1,980,000 52,500,000 J 20.19 Viscumneoside III 595.0575-595.2756 88,200,000 139,000,000 K 27.25 Homoeriodictyol 301.0452-301.1027 5,010,000 59,000,000 L 29.53 Monoxerutin 653.0130-653.3307 85,200,000 75,500,000 M 30.33 7,4'-Dihydroxy-3,5,6,8-tetramethoxyflavone 4'-glucosyl-(1->3)-galactoside 683.0865-683.3222 16,500,000 11,450,000 N 39.04 Betulinic acid 455.3123-455.3960 1,590,000 0

It will be appreciated that the present invention is not limited to the form mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. In addition, the present invention is to be understood as including all modifications, equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (6)

First fermenting by mixing 50 to 90 parts by weight of mistletoe, 5 to 25 parts by weight of charcoal, and 5 to 35 parts by weight of sugars;
Solid-liquid separating the first fermented product to obtain a filtered fermentation broth;
The second fermentation step by mixing 10 to 100 parts by weight of the filtered fermentation broth, 5 to 25 parts by weight of charcoal, and 5 to 35 parts by weight of sugars; including,
The first fermentation step,
It is made for 90 days at a temperature of 12-18℃,
The second fermentation step,
Method for producing a fermented mistletoe, characterized in that made for one year at a temperature of 12 ~ 18 ℃ ℃.
delete delete The method of claim 1,
The charcoal is at least one selected from the group consisting of charcoal, white charcoal, hot charcoal, gum charcoal, coconut charcoal, bamboo charcoal, charcoal briquette,
The saccharides are brown sugar, white sugar, starch syrup, and a method for producing a mistletoe fermentation mixture, characterized in that at least one is selected from the group consisting of honey.
Health supplement food comprising the fermented mistletoe produced by the method of claim 1.
Animal feed containing the fermented mistletoe produced by the method of claim 1.

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