KR102228332B1 - Sweet potatoes fermented products having high-content beta glucan and Food composition for inhanced immunity containing the same - Google Patents

Abstract

The present invention relates to a sweet potato fermented product containing a high content of beta-glucan and an immune-improving functional food composition containing the same. The sweet potato fermented product containing a high content of beta-glucan of the present invention is prepared by fermenting steamed sweet potato powder, allulose oligosaccharide, and lactic acid bacteria culture solution. According to the present invention, the sweet potato fermented product containing a high content of beta-glucan is prepared by applying a specific fermentation process that can significantly increase the beta-glucan content of existing sweet potato varieties, and an immune-improving functional food composition containing the same is provided.

Description

Sweet potatoes fermented products having high-content beta glucan and Food composition for inhanced immunity containing the same}

The present invention relates to a fermented sweet potato containing a high content of beta-glucan and an immune-improving functional food composition containing the same, and more specifically, a high content of beta-glucan by applying a specific fermentation process capable of significantly increasing the content of beta-glucan. It relates to a functional food composition for improving immunity to prepare a fermented sweet potato containing it and contain it.

Sweet potatoes have a high yield per unit area, withstand poor environmental conditions, and are used in a variety of ways, making them a highly economical crop.

The value of sweet potatoes is also important in that nutrients such as starch are also important, but their calories are lower than that of general food crops, and that they are rich in functional ingredients with physiological activities such as vitamins, minerals, dietary fiber, beta-carotene, and anthocyanins. have.

Sweet potato is a variety of processed foods and sweet potato extracts, natural pigments, alcohols, bioplastics, etc., in addition to edible sweet potatoes that are eaten or steamed as they are, such as vermicelli or baking confectionery. It is being used for a purpose. As a research on the food field using sweet potatoes, various studies have been conducted on folk liquor, jelly, vermicelli, canned food, beverages, noodles, confectionery and bakery, songpyeon, seolgi, yokan, baker's, jelly, junk food, yogurt, and red pepper paste.

In recent years, various types of confectionery and bakery are consumed according to changes in dietary patterns, and studies incorporating various health functional materials are increasing.

In particular, sweet potatoes have unique characteristics depending on the variety, and recently, a new variety of sweet potatoes has been bred to improve the functional processing availability of sweet potatoes. If sweet potatoes are classified by flesh color, they are divided into ordinary sweet potatoes and colored sweet potatoes with purple and orange colors. These colored pigments contain various phenolic substances, and these phenolic substances give a special color to the plant and give it a bitter taste, It is related to intrinsic taste such as bitter taste and has been confirmed to have physiological activities such as antioxidant, antibacterial, and anticancer properties.

Among them, orange and purple sweet potatoes have their functionality in yellow and purple pigments. Therefore, research on the characteristics of pigments is required for the use of these pigments and food development. In particular, orange sweet potato, which is expected as a new food material and natural food coloring resource, is known to be very high at 46~202 mg, compared to the carotene content of less than 0.02 mg/100 g, and mostly composed of β-carotene. However, since there is no known component of beta-glucan that exhibits immune-improving effects, sweet potatoes as food resources through continuous research on storage and use along with the development of various processed products containing beta-glucan components that can exhibit immune-improving effects. It is necessary to expand the use of consumption by raising the utility value of the company.

1. Korean Patent Publication No. 10-1846277'Sweet potato yogurt and its manufacturing method' 2. Korean Patent Publication No. 10-1192033'Method of manufacturing yoghurt containing purple sweet potatoes and yoghurt containing purple sweet potatoes'

An object of the present invention is to prepare a fermented sweet potato containing a high content of beta-glucan by applying a specific fermentation process that can significantly increase the content of beta-glucan, and to provide a functional food composition for improving immunity containing the same.

The fermented sweet potato containing a high content of beta-glucan of the present invention for achieving the above object is characterized in that it is prepared by fermentation by adding steamed sweet potato powder, allulose oligosaccharide, and lactic acid bacteria culture solution, and the steamed sweet potato powder is beta It is characterized by having a glucan component.

The lactic acid bacteria are characterized by being a Lactobacillus parafarraginis KCTC12357BP strain having a nucleotide sequence represented by SEQ ID NO: 1.

Another aspect of the present invention is an immune-improving functional food composition comprising the fermented sweet potato.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

By the present invention, a fermented sweet potato containing a high content of beta-glucan is provided, and at the same time, an immune-improving functional food composition containing the same is provided.

1 is a test report measuring the beta-glucan content of steamed orange sweet potato powder used in the present invention.
2 is a test report measuring the beta-glucan content of fermented sweet potato according to Example 1 of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to an immune-improving functional food composition comprising a fermented sweet potato containing a high content of beta-glucan by applying a specific fermentation process that can significantly increase the beta-glucan content of the existing orange sweet potato varieties. In more detail, the fermented sweet potato is characterized in that it is prepared by fermenting steamed sweet potato powder, allulose oligosaccharide, and lactic acid bacteria culture solution.

Hereinafter, as embodiments of the fermented sweet potato of the present invention, the ingredients that may be included and a method of manufacturing the same are as follows.

1. Steamed Sweet Potato Powder

In the present invention, a sweet potato variety having a beta-glucan content is applied, and in particular, steamed sweet potato powder is more preferably applied to facilitate cultivation of the lactic acid bacteria culture solution.

In other words, several varieties of sweet potatoes such as purple sweet potatoes, orange sweet potatoes, pumpkin sweet potatoes, and chestnut sweet potatoes are produced as domestic sweet potato varieties. Among them, orange sweet potatoes are reported to contain a large amount of various functional ingredients compared to other sweet potato varieties.

In other words, as a result of analyzing the functional ingredients for the sweet potato varieties produced in Korea as shown in Table 1 below, the overall functional ingredients were high in the orange sweet potato, and the inventors of the present invention in addition to the various functional ingredients shown in Table 1. As shown in FIG. 1, it was confirmed that the beta-glucan component, which was not identified in other varieties, was contained about 5.1% (w/w).

kind Lutein
(mg/100g) Beta carotene
(mg/00g) Anthocyanin
(mg/100g) Vitamin C
(mg/100g) Beta Glucan
(%) Purple sweet potato
(Terminal tail) 42.8 54.3 208.9 52.00 X Orange Sweet Potato
(Pungwonmi) 35.4 133.6 224.9 89.25 5.1 Pumpkin Sweet Potato
(Like sweetness) 29.1 88.3 378.5 44.00 X Chestnut sweet potato
(Jinyulmi) 37.1 154.0 111.8 37.76 X

Accordingly, in the present invention, a sweet potato variety containing 5 to 10% (w/w) of beta-glucan is characterized, and more preferably, an orange sweet potato containing 5 to 10% (w/w) ( Ipomoea batatas L .) It is better to apply the Pungwonmi variety.

In addition, the fermentation ability of lactic acid bacteria is more excellent when steamed sweet potato powder is applied than the sweet potato is used as a powder as it is.

In other words, it has been reported that the starch content, moisture absorption and water dissolution index, and dietary fiber content of steamed sweet potatoes compared to ordinary sweet potato powder increase through the steaming process (Source: Raw sweet potatoes using hot air drying and spray drying processes). And Steamed Sweet Potato Powder Preparation and Physical and Chemical Quality Characteristics, Korean Chitin and Chitosan Society, 2017)

Therefore, when the raw sweet potato powder is applied, the water content is not appropriate for the lactic acid bacteria to sufficiently cultivate during the fermentation process, so that the lactic acid bacteria cultivation capacity is degraded, making it difficult to obtain the high content of beta-glucan for the purpose of the present invention. On the other hand, in the case of steamed sweet potato powder, it is possible to sufficiently optimize lactic acid bacteria cultivation capacity even without adding additional moisture. In the present invention, it is preferable to apply steamed sweet potato powder.

2. Allulose Oligosaccharide

Oligosaccharides are widely used as a substitute for substances called nutrient sweeteners such as glucose, hyperbole, and syrup, and their types include fructo-oligosaccharide, soybean oligosaccharide, malto-oligosaccharide, galacto-oligosaccharide, and allulose oligosaccharide.

Among them, allulose oligosaccharide is known to be a substance that is applied as an almost calorie-free sweetener because it produces a clean sweet taste that is closer to natural sugar than other sweeteners, and its calories are only about 5% of sugar (4 kcal per gram).

Accordingly, the present invention is to use the fermented sweet potato as a food composition material that is the final object, and it is most suitable to use allulose oligosaccharide among oligosaccharides as a material that helps to increase the cultivation ability of lactic acid bacteria while almost no change in calories.

3. Lactobacillus culture medium

Among various useful microorganisms, useful microorganisms capable of increasing the content of the active ingredient of the steamed sweet potato powder, that is, beta-glucan as much as possible, are applied, and a lactic acid bacteria culture solution is applied.

In other words, the lactic acid bacteria culture medium settles in the intestine and prevents disease by preventing pathogenic bacteria from attaching to the epithelium of the digestive tract, and antibiotics produced by lactic acid bacteria kill pathogenic microorganisms that cause diarrhea or harmful bacteria in the intestine or inhibit proliferation. At the same time, it plays a role in increasing the beta-glucan content of the active ingredients of steamed sweet potato powder as much as possible.

At this time, as the lactic acid bacteria, it is recommended to apply strains of the genus Lactobacillus, which are aerobic lactic acid bacteria, so as to maximize the content of functional ingredients with high intestinal viability, and more preferably, in 2013 from the Korea Research Institute of Bioscience and Biotechnology owned by the inventor of the present invention. It is best to apply the Lactobacillus paraparaginis strain KCTC 12357BP strain having the nucleotide sequence represented by SEQ ID NO: 1 deposited on January 23.

Herein, the culture medium may mean a material including all substances contained in the culture medium in which the strain is cultivated, and for example, may mean a substance including a metabolite or secretion product or a lysate thereof, which is a result of culturing the strain, and the strain itself is also It may be contained within the culture. In addition, the culture medium may be cultured according to a method commonly used in the art.

As the medium, a conventional medium may be used, and after inoculating the Lactobacillus paraparaginis strain KCTC 12357BP into MRS liquid medium, incubating it at 30 to 35° C. for 24 to 72 hours to 1×10 ⁶ CFU/ml It is characterized by preparing a microbial culture solution of an abnormal concentration, and more preferably, after inoculating the microbial strain in the liquid medium, a container of 0.05 to 0.4 vvm (vol/vol/min) for 24 to 72 hours Skills and agitation speed 100 ~ 200 rpm (rotary / min), and the culture at 0.1 ~ 1 kgf / ㎠ internal pressure, at this time, the pH of the cultured Lactobacillus paraparaginis strain KCTC 12357BP culture medium is suitable for 3.0 ~ 5.0.

(Method of manufacturing fermented sweet potato containing high content of beta glucan)

In the present invention, the steamed sweet potato powder, allulose oligosaccharide, and lactic acid bacteria culture solution prepared as described above are added together and fermented to prepare a fermented sweet potato containing a high content of beta glucan.

At this time, the steamed sweet potato powder is characterized in that the sweet potato is cooked for 40 to 60 minutes by heat of steam at 80 to 120°C, and then dried. The drying method may be any drying method such as hot air drying or spray drying. It is possible.

The steamed sweet potato powder thus prepared is characterized in that it is contained in an amount of 80 to 91% by weight based on the total weight of the fermented sweet potato, and if it is contained in less than 80% by weight, the sweet potato fermentation containing the high content beta-glucan for the purpose of the present invention It is difficult to obtain water, and when it exceeds 91% by weight, it does not indicate an elevated beta-glucan content, but rather, a problem occurs in that fermentation is not properly performed.

In addition, the allulose oligosaccharide is characterized in that it is contained in an amount of 0.5 to 2% by weight based on the total weight of the fermented sweet potato, and if it is contained in less than 0.5% by weight, the lactic acid bacteria fermentation ability is not promoted, and exceeds 2% by weight. In this case, there is a concern that the mixing ratio with other ingredients will not match and this will also reduce the preference of consumers.

In addition, the lactic acid bacteria culture medium is characterized in that it is contained in an amount of 8 to 19% by weight based on the total weight of the fermented sweet potato, and if it is less than 8% by weight, the content is too small and the beta-glucan synergistic ability decreases, so that the desired effect of the present invention is not obtained. If it exceeds 19% by weight, the blending ratio with other materials is not correct, so there is a fear that the desired efficacy of the present invention may not be obtained.

In addition, the fermentation is characterized by fermentation at 30 to 35°C for 4 to 5 days, and when the fermentation conditions are out of the above fermentation conditions, an off-flavor is generated due to over-fermentation, and there is a fear of giving consumers a sense of rejection, and the fermentation time is reduced. If insufficient, the synergistic effect of the beta-glucan content decreases. In order to provide a food composition having a high beta-glucan content while enjoying everyone, it is best to observe the fermentation conditions.

As shown in FIG. 2, the final fermented sweet potato product of the present invention thus prepared has a high content of 8.33% (w/w) of beta glucan, which can be used as a material for an immune-improving functional food composition, It may be prepared in a liquid or powdered form suitable for the purpose of use. In particular, in the case of a powdery form, the fermented sweet potato may be concentrated under reduced pressure to be powdered.

In other words, the fermented sweet potato of the present invention contains a large amount of the beta-glucan component and various functional components of the above-described high content, for example, various types of colon cancer, breast cancer, prostate cancer, liver cancer, pancreatic cancer, or stomach cancer. Malignant tumors, bacterial diseases, fungal diseases, high blood pressure, depression, convulsions, viral diseases, pain, gastrointestinal disorders, decreased heart function, chest pain, cold, diabetes, diarrhea, dysentery, edema, neuralgia, nerve breakdown, rheumatoid arthritis, aging , Various inflammatory diseases, insomnia, asthma, etc. It can be used as a material for an immune-improving functional food composition that requires immunity improvement, which can be used in various ways such as foods and beverages effective in preventing or improving the above diseases.

Foods containing the active ingredient of the present invention include, for example, various foods, beverages, chewing gum, tea, vitamin complexes, health supplements, yoplait, rice cakes, etc., and powders, granules, tablets, capsules, or beverages. Can be used as. In general, the active ingredient of the present invention may be added in an amount of 0.01 to 15% by weight of the total food weight, and the health beverage composition may be added in an amount of 0.02 to 10g, preferably 0.3 to 1g, based on 100ml.

The health functional food of the present invention may contain, as an additional ingredient, food supplementary additives, such as natural carbohydrates and various flavoring agents, in addition to containing the active ingredient as an essential ingredient in the indicated ratio.

Examples of the natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and conventional sugars such as polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.

Taumatin, rebaudioside A, glycyrrhizin, saccharin, aspartame, etc. may be used as the flavoring agent. The ratio of the flavoring agent is generally about 1 to 20 g per 100 ml of the health functional food of the present invention, preferably Uses about 5 to 12 g.

In addition to the above, the health functional food of the present invention includes a variety of nutrients, vitamins, minerals, synthetic flavors and natural flavors, and other flavoring agents, coloring agents and thickeners, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloids. It may contain thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. In addition, the health functional food of the present invention may contain pulp for the production of natural fruit juices, fruit juice beverages, and vegetable beverages.

These components may be used independently or in combination. The ratio of these additives is generally selected in the range of 0.01 to about 20 parts by weight per 100 parts by weight of the active ingredient of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these Examples and Experimental Examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Preparation of fermented sweet potato 1 of the present invention

As shown in FIG. 1, 150 kg of orange sweet potatoes (Pungwonmi, Ipomoea batatas L.) containing 5.1% (w/w) beta-glucan were cooked for 50 minutes with steam at 100° C. to prepare steamed sweet potatoes, and then this was done. Steamed sweet potato powder was prepared by hot air drying.

Then, to 100 kg of the steamed sweet potato powder, 1.5 kg of allulose oligosaccharide , Lactobacillus parafarraginis having a nucleotide sequence represented by SEQ ID NO: 1, 15 L of KCTC12357BP culture solution (MRS medium, 1×10 ⁷ CFU/ml) was added. Then, after fermentation at 35° C. for 4 days, it was hot-air dried to prepare a fermented sweet potato 1 containing a high content beta glucan shown in FIG.

<Comparative Example 1> Preparation of fermented sweet potato 2

It was prepared in the same manner as in Example 1, but the fermented sweet potato 2 was prepared by applying fresh sweet potato powder instead of the steamed sweet potato powder.

<Comparative Example 2> Preparation of fermented sweet potato 3

It was prepared in the same manner as in Example 1, but the fermented sweet potato 3 was prepared by applying a Bacillus subtilis strain instead of the Lactobacillus paraparaginis strain.

<Comparative Example 3> Preparation of fermented sweet potato 4

It was prepared in the same manner as in Example 1, but the fermented sweet potato 4 was prepared by applying the Lactobacillus paracasei strain instead of the Lactobacillus paraparaginis strain.

<Comparative Example 4> Preparation of fermented sweet potato 5

It was prepared in the same manner as in Example 1, but 5 ℓ of the lactic acid bacteria culture broth was added and fermented to prepare a fermented sweet potato 5.

<Experimental Example 1> Confirmation of beta glucan content

1. Experimental method

The beta-glucan content was measured for the fermented sweet potato products of Example 1 and Comparative Examples 1 to 4. The measurement was performed using the Megazyme kit Mixed-Linkage β-glucan kit, and the beta-glucan content was measured by subtracting the alpha-glucan content (α-glucan) from the total glucan content (total-glucan).

In other words, first, 15 ml of HCl was added to each 100 mg of each fermented sweet potato, left for 45 minutes, 10 ml of water was added to react for 2 hours, 10 ml of 2N KOH was added, and then the solution was increased to 100 ml with 200 mM sodium acetate buffer. After centrifugation, 0.1 ml of the supernatant was mixed with a solution [mixture of (exo-1,3 β-glucanase) and β-glucosidase] and reacted for 1 hour.

Next, 3ml GOPOD mixture (glucose reagent + glucose oxidase, peroxidase, 4-aminoantipyridine) was added and reacted for 20 minutes, and the absorbance was measured at 510 nm to determine the total glucan content.

As a method of measuring the alpha-glucan content, 2ml KOH was first added to 100mg of each fermented sweet potato, mixed, and homogenized in an ice water bath for 20 minutes. Next, after adding 8ml 12M sodium acetate buffer, 0,2ml of the solution (50% glycerol + amyloglucosidase 1,630 U/ml + invertase 500 U/ml solution) was mixed, reacted for 30 minutes, and then centrifuged. Thereafter, a GOPOD mixture was added to 0.1 ml of the supernatant, reacted for 20 minutes, and the absorbance was measured at 510 nm to confirm the alpha glucan content.

2. Experiment result

As a result of the above experiment, it was shown in Table 2 below.

Beta glucan content (w/w %) Control (Steamed Orange Sweet Potato) 5.1 Example 1 8.3 Comparative Example 1 6.1 Comparative Example 2 5.3 Comparative Example 3 7.0 Comparative Example 4 6.5

As shown in Table 2, in the case of Example 1 of the present invention, it was confirmed that the content of beta-glucan was increased compared to the steamed orange sweet potato powder. On the other hand, in the case of Comparative Example 1 in which fresh sweet potato powder was applied instead of steamed orange sweet potato even through the same fermentation process as in Example 1, it was confirmed that the content of beta-glucan was not increased.

In addition, in the case of Comparative Example 3 in which the bacteria corresponding to the same lactic acid bacteria were applied as the homologous strain, the content of beta-glucan was higher than that of the control group, but it was better than Example 1, and a comparative example in which Bacillus bacteria other than the lactic acid bacteria were applied. In case 2, it was confirmed that an elevated beta-glucan content was not obtained through the fermentation process.

In the case of Comparative Example 4 in which the content of the lactic acid bacteria culture medium was added slightly lower, it was confirmed that the optimal fermentation process was not performed, and the degree of increase in the content of beta-glucan was small.

As described above, according to the present invention, it can be seen that a fermented sweet potato containing a high content of beta-glucan can be prepared, and an immune-improving functional food composition containing the same can be formulated and provided to consumers.

Hereinafter, formulations according to various processes are as follows.

(Formulation Example 1: Immune Function Improvement Sweet Potato Yoplait Manufacturing)

Lactobacillus 1-5g was added to 100 ml of pasteurized milk, mixed and inoculated with lactic acid bacteria, fermented at 32°C for 24 hours, and then whey was removed to prepare Greek yogurt.

Then, the Greek yogurt and the fermented sweet potato prepared in Example 1 were mixed, but mixed at a weight ratio of 2: 0.1 to 0.5 to prepare an immune-improving functional food composition, which was named as immune function-improving sweet potato yopla.

(Formulation Example 2: Preparation of rice cake for improving immune function)

With respect to 100 parts by weight of fermented sweet potato, 200 to 250 parts by weight of spicy rice, 5 to 30 parts by weight of glutinous rice, 0.05 to 0.5 parts by weight of salt, 0.05 to 0.5 parts by weight of sugar are added and mixed to prepare an immune-improving functional food composition. Steamed at 90-100° C. for 15-30 minutes to prepare a rice cake with improved immune function.

The present invention described above is preferred. It has been looked at around one embodiment and an experimental example, and those of ordinary skill in the art to which the present invention pertains are in a form different from the detailed description of the present invention within the essential technical scope of the present invention. It will be possible to implement embodiments of. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Korea Research Institute of Bioscience and Biotechnology KCTC12357BP 20130123

<110> Lbio technology co.,ltd <120> Sweet potatoes fermented products having high-content beta glucan and Food composition for inhanced immunity containing the same <130> Lbio-04 <150> KR 10-2019-0132249 <151> 2019-10-23 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1137 <212> DNA <213> Lactobacillus sp. <400> 1 acatgcaagt cgaacgaggc aaccataatg aagttaggtg cttgcattta actgatttaa 60 cattgagacg agtggcgaac tggtgagtaa cacgtgggta acctgccctg aagtggggga 120 taacacttgg aaacaggtgc taataccgca taacaacgaa aaccacatgg ttttcgtttg 180 aaagatggct tcggctgtca cttttggatg gacccgcggc gtattagctt gttggtgagg 240 taacggctca ccaaggccat gatacgtagc cgacctgaga gggtaatcgg ccacattggg 300 actgagacac ggcccaaact cctacgggag gcagcagtag ggaatcttcc acaatggacg 360 aaagtctgat ggagcaacgc cgcgtgagtg atgaagggtt tcggctcgta aaactctgtt 420 gttggagaag aacaggtgat agagtaactg ttatcatctt gacggtatcc aaccagaaag 480 ccacggctaa ctacgtgcca gcagccgcgg taatacgtag gtggcaagcg ttgtccggat 540 ttattgggcg taaagcgagc gcaggcggtt ttttaggtct gatgtgaaag ccttcggctt 600 aaccggagaa gggcatcgga aaccgggaga cttgagtgca gaagaggaca gtggaactcc 660 atgtgtagcg gtgaaatgcg tagatatatg gaagaacacc agtggcgaag gcggctgtct 720 ggtctgtaac tgacgctgag gctcgaaagc atgggtagcg aacaggatta gataccctgg 780 tagtccatgc cgtaaacgat gagtgctaag tgttggaggg tttccgccct tcagtgctgc 840 agctaacgca ttaagcactc cgcctgggga gtacgaccgc aaggttgaaa ctcaaaggaa 900 ttgacggggg cccgcacaag cggtggagca tgtggtttaa ttcgatgcta cgcgaagaac 960 cttaccaggt cttgacatct tctgctaacc taagagatta ggcgttccct tcggggacgg 1020 aatgacaggt ggtgcatggt tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccg 1080 caacgagcgc aacccttatt gtcagttgcc agcatttagt tgggcactct ggcgaga 1137

Claims (5)

A first step of preparing a steamed sweet potato powder having a beta-glucan component by cooking the sweet potato having a beta-glucan component by heat of steam, and drying it, and,
A culture medium containing 80 to 91% by weight of steamed sweet potato powder having the beta-glucan component, 0.5 to 2% by weight of allulose oligosaccharide, and Lactobacillus parafarraginis KCTC12357BP strain having a nucleotide sequence represented by SEQ ID NO: 1. After mixing 8 to 19% by weight, the second step of fermenting it at 30 to 35 °C for 4 to 5 days to prepare a fermented sweet potato containing a high content of beta glucan; including,
A method for producing a fermented sweet potato containing a high content of beta-glucan.
delete delete It is manufactured by the manufacturing method of claim 1,
Characterized by containing more than 8% (w / w) of beta glucan,
Fermented sweet potato containing high content of beta glucan.
Including the fermented sweet potato of claim 4,
Immunity-improving functional food composition.

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