KR102229581B1 - Methods of manufacture of lactobacillus fermented burdock tea - Google Patents

Abstract

The present invention is a method for producing a lactic acid bacterium fermented burdock tea in which the burdock component can be quickly consumed even in cold water or hot water so that it can be easily consumed, and while the fermentation composition is deposited on the burdock, the physiological activity and digestibility can be improved by the latent lactic acid bacteria. It is about.
In other words, the present invention is a pretreatment step of burdock washing, mincing, drying, and roasting, making a fermentation composition by mixing lactic acid bacteria fermented milk, fructooligosaccharide and water, and impregnating the pretreated burdock into the fermentation composition. The fermented product is put into a closed fermentor to ferment it for the first and second fermentation, but water is added to the fermented product for which the first fermentation has been completed, and the mixture is stirred so that the burdock component is eluted, and then the second fermentation is carried out in the first and second fermentation steps, The first and second fermented fermented products are subjected to absorption and third fermentation in which the eluted burdock components are re-incorporated into the burdock by heating and stirring the fermented product while the closed fermentor is open, and the fermentation composition is deposited on the burdock. And a third fermentation step in which moisture evaporation is performed, and a drying step in which the fermented burdock product obtained by the third fermentation is put into a dryer and dried.

Description

Method of manufacturing lactic acid bacteria fermented burdock tea {Methods of manufacture of lactobacillus fermented burdock tea}

The present invention relates to a method of manufacturing a lactic acid bacteria fermented burdock tea, and more specifically, a burdock component quickly oozes in cold water or hot water so that it can be easily consumed, and as a fermentation composition is deposited on the burdock, it is physiologically active by latent lactic acid bacteria. And it relates to a method for producing a lactic acid bacteria fermented burdock tea so as to improve digestibility.

Burdock (scientific name: Arctium lappa L) is a biennial plant of the Asteraceae family. It is a long fusiform with a length of 30 to 60 m, the diameter of the upper part is 2 to 4 cm, the outer surface is blackish brown with wrinkles and the inside is yellowish white, and the taste is bitter and viscous. There is this. Its origin is from the Mediterranean coast to western Asia, and in Korea, it is cultivated in a sandy soil area with good drainage in the Nakdong River basin, mainly in the Yeongnam region.

In addition, burdock is rich in dietary fiber, inulin, which is good for diabetes, antioxidants and physiologically active substances {polyphenol compounds such as actin, arctigenin, and sinarin}. Or it has been used as a medicinal material.

In oriental medicine, burdock has a bitter taste and is cold in nature, and is used as a medicinal herb that benefits the lungs and stomach (Chinese Medicine Dictionary), and the roots of burdock are effective for stroke and boil, and the seeds are called ally or axil, so they are detoxifying and diuretic. It is used as (Donguibogam), and when burdock is soaked in alcohol, it is effective in removing wind and treating malignant boils.It regulates female hormone secretion to prevent aging, relieve constipation, improve muscle strength, break down cholesterol, blood circulation, menstrual pain, etc. It is effective and is known to help prevent various skin diseases, dementia, cancer, stroke, and arteriosclerosis.

Research on such burdock is increasing, and looking at the prior literature on the technique of processing burdock, in Korean Patent Publication No. 10-2011-0075300, fermentation with Bacillus subtilis bacteria using burdock root and burdock leaves as main raw materials, A burdock fermentation product that increases the content of various useful physiologically active substances compared to before fermentation by aging and inhibits the growth of caries bacteria is disclosed, and in Korean Patent Publication No. 10-2012-0022748, the enzyme in burdock fruit, β-glucosidase, is used. Thus, a burdock fruit extract containing a high amount of actigenin and a method for producing the same are disclosed by enzymatic conversion of actiin to actigenin, extraction and concentration by adding ethanol, followed by lyophilization or spray drying.

In addition, Patent No. 10-1298568 further contains vitamin C for antioxidant effect and browning prevention along with burdock extract, garcinia cambogia peel extract and dietary fiber for increasing weight loss effect, and golden extract for improving preservation, etc. A food composition for anti-obesity, which has mass-producibility by addition of, is disclosed, and Patent Publication No. 10-2014-0034645 discloses a pharmaceutical composition for preventing or treating thrombosis containing an ethyl acetate fraction of an ethanol extract of burdock as an active ingredient, and health. Functional foods are disclosed.

Meanwhile, as interest in health has increased recently, functional tea that emphasizes functionality using a variety of materials is attracting attention, and burdock tea is also preferred as a functional drink, but in order to consume burdock tea, dry and stir-fried burdock is placed in water. It was a cumbersome process to take out the burdock that floats on water after boiling it or pour it into a teacup after boiling it with a teapot or kettle.

KR No. 10-1298568 (Patent Publication No. 0002) KR No. 10-2011-0075300 (Patent Publication No. 0003) KR No. 10-2012-0022748 (Patent Publication No. 0004) KR No. 10-2014-0034645

The present invention is to solve this problem, after pretreatment of burdock, the fermented product impregnated in a fermentation composition obtained by mixing fermented milk with lactic acid bacteria, fructooligosaccharide, and water is introduced into a closed fermentor for primary fermentation, and then added to the fermented product. Water is added and stirred to allow the elution of burdock components to occur, followed by secondary fermentation, and the fermented fermented product is fermented by stirring and heating the fermented product while the sealed fermenter is open. This burdock is adsorbed and water evaporated, and the burdock fermentation product is dried after tertiary fermentation, and the burdock component is quickly brewed in cold water or hot water, so it can be easily consumed and is physiologically active by lactic acid bacteria. And it is to provide a lactic acid bacteria fermented burdock tea to improve digestibility.

The present invention is a pretreatment step of burdock in which the burdock is washed, minced, dried, and roasted, a step of making a fermentation composition by mixing fermented milk with lactic acid bacteria, fructooligosaccharide and water, and a fermentation product impregnated with the pretreated burdock in the fermentation composition. The first and second fermentation steps are carried out in a closed fermentor to ferment the first and second fermentations, but water is added to the fermented product for which the first fermentation has been completed, and the mixture is stirred so that the burdock component is eluted, and then the second and second fermentation steps are performed. ,Secondary fermented fermentation is performed by heating and stirring the fermented product while the closed fermenter is open, so that the eluted burdock component is re-incorporated into the burdock, and the third fermentation is performed, and the fermentation composition is deposited on the burdock and moisture. Characterized in a method for producing a lactic acid bacteria fermented burdock tea comprising a third fermentation step in which evaporation is performed, and a drying step in which the fermented burdock product obtained by the third fermentation is put into a dryer and dried.

In the pretreatment step of the burdock, the raw burdock is sorted and washed, then cut into a thickness of 2mm to 3mm, put in a dryer, dried at 40 to 50°C for 24 hours, and then roasted at 180 to 250°C for 5 to 10 minutes. It is characterized by that.

In the step of making the fermentation composition, 2 to 5 parts by weight of lactic acid fermented milk, 30 to 50 parts by weight of water, and 5 to 10 parts by weight of fructo-oligosaccharide are mixed.

In the first and second fermentation steps, a fermented product obtained by impregnating 30 to 50 parts by weight of the pretreated burdock in a fermentation composition comprising 2 to 5 parts by weight of lactic acid bacteria fermented milk, 30 to 50 parts by weight of water, and 5 to 10 parts by weight of fructo-oligosaccharide Is put into a sealed fermentor so that the first and second fermentation takes place at a temperature of 35 to 38° C., but 30 to 50 parts by weight of water is added to the primary fermented product obtained by fermentation for 12 to 14 hours, and stirred for 2 to 5 minutes. It is characterized in that the secondary fermentation takes place for 12 to 14 hours.

In the third fermentation step, the first and second fermented fermented products are fermented by heating the fermented product at a temperature of 35 to 38° C. for 12 to 14 hours while the closed fermentor is opened, and the third fermentation is performed. It is characterized in that it is stirred for 2 to 5 minutes at intervals of 2 to 3 hours during the tea fermentation process.

The lactic acid bacteria fermented burdock tea of the present invention has the effect of enhancing physiological activity and digestibility by lactic acid bacteria having a fermentation composition deposited on the burdock while allowing the active ingredients of burdock to be effectively consumed.

In addition, since the lactic acid bacteria fermented burdock tea of the present invention is designed to facilitate the elution of burdock ingredients, there is an effect of allowing the burdock ingredients to be easily brewed in cold or hot water without stopping in water when the burdock tea is to be consumed.

1 is a block diagram showing the manufacturing process of the lactic acid bacteria fermented burdock tea according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted.

The present invention is a pretreatment step (S1) of burdock in which the burdock is washed and minced and dried and then roasted, the step of preparing a fermentation composition by mixing fermented milk with lactic acid bacteria, fructooligosaccharide and water (S2), and the pretreated burdock. The fermented product impregnated in the fermentation composition is put into a closed fermentor for first and second fermentation, but water is added to the fermented product for which the first fermentation has been completed, and the mixture is stirred so that the elution of the burdock component is performed, and then the second fermentation is performed. ,Second fermentation step (S3), the first and second fermented fermented products heat and stir the fermented product in a state where the sealed fermenter is open, so that the eluted burdock component is re-incorporated into the burdock, and the third fermentation is performed. Consists of a third fermentation step (S4) in which the fermentation composition is deposited on the burdock and water evaporation, and a drying step (S5) in which the burdock fermentation product obtained by the third fermentation is put into a dryer and dried.

In the pretreatment step (S1) of the burdock, the raw burdock is sorted, washed, and then cut into a thickness of 2mm to 3mm, and the minced burdock is put into a dryer and dried at 40 to 50°C for 24 hours.

The dried burdock is put in a stir-fry pot and roasted at 180 to 250°C for 5 to 10 minutes, so that the burdock is sterilized.

In the step (S2) of making the fermentation composition, 2 to 5 parts by weight of lactic acid bacteria fermented milk, 30 to 50 parts by weight of water, and 5 to 10 parts by weight of fructo-oligosaccharide are evenly mixed to make a fermentation composition, and the lactic acid bacteria fermented milk and fructo-oligosaccharide The fermentation concentration of the fermentation composition is created by mixing water in to have the optimum fermentation conditions.

The lactic acid bacteria fermented milk contained in the fermentation composition decomposes the fibers of the burdock tea to be prepared to help the absorption of numerous nutrients such as chlorophyll, mitochondria, Golgi apparatus, endoplasmic reticulum, and vacuoles, etc. This makes it possible to have fermented burdock tea that is good for intestinal health.

The fructo-oligosaccharide is fused with lactic acid bacteria fermented milk and then deposited on the epidermis of the burdock to promote the yeast action of lactic acid bacteria that decomposes the fiber of the burdock, allowing it to be fermented from the epidermis to the inside of the burdock, and the fermentation of the post-process is completed. When making burdock ingredients from burdock tea, do not boil them in water, but quickly soak them in cold water.

In addition, the weight specific gravity of the fructo-oligosaccharide deposited on the burdock allows the burdock to sink without floating on the water so that it can be consumed conveniently, while fructo-oligosaccharide lowers blood sugar, absorbs calcium, inhibits tooth decay, and proliferates lactic acid bacteria in the large intestine. It functions as a probiotic to help you.

In the first and second fermentation step (S3), the fermented product obtained by impregnating the pretreated burdock into the fermentation composition is introduced into a closed fermentor so that the first and second fermentation is performed at a temperature of 35 to 38°C. Water is added in the middle stage of the second fermentation and stirred evenly so that the burdock component is eluted from the burdock in the fermentation process.

That is, a fermentation composition consisting of 2 to 5 parts by weight of lactic acid bacteria fermented milk, 30 to 50 parts by weight of water, and 5 to 10 parts by weight of fructo-oligosaccharide is impregnated with 30 to 50 parts by weight of burdock, and then added to a fermenter for primary fermentation for 12 to 14 hours. Let it.

And, when the first fermentation is completed, add 30 to 50 parts by weight of water to the first fermentation and stir evenly for 2 to 5 minutes to allow the burdock component to elute from the burdock of the first fermentation in the fermentation process, and then for 12 to 14 hours. Second fermentation is carried out during fermentation.

When the fermented product obtained by impregnating the pretreated burdock into the fermentation composition is put into a closed fermentor, and 30 to 50 parts by weight of water is added to the fermented primary fermented product, and stirred evenly for 2 to 5 minutes, in the burdock of the first fermented product Burdock ingredients are eluted. This is when burdock tea is prepared in which the burdock ingredients eluted from the burdock in the third fermentation step described later are incorporated into the burdock again, and then burdock tea is made in cold water or hot water. It is to make it happen quickly.

In the third fermentation step (S4), the first and second fermented fermented products are heated for 12 to 14 hours at a temperature of 35 to 38°C while the closed fermentor is opened, and the fermented product is heated. The third fermentation takes place along with the absorption effect of the burdock component eluted from the burdock that is re-incorporated into the burdock.

In addition, by stirring for 2 to 5 minutes at intervals of 2 to 3 hours in the third fermentation process heated at a temperature of 35 to 38°C for 12 to 14 hours, the fermentation composition is deposited on the burdock, and fermentation is deposited on the burdock. The composition is subjected to water evaporation during the third fermentation heating process.

In the drying step (S5), the burdock fermentation product obtained through the tertiary fermentation is put in a tray, etc., and then put into a dryer to be dried and used as burdock tea.

At this time, the burdock tea that has undergone the drying process may be used as burdock tea using a shredded burdock tea into a thickness of 2 mm to 3 mm, or a burdock tea using a powdered burdock tea obtained by pulverizing the burdock fermentation product in a shredded form in a grinder.

The fermented burdock tea of the present invention enables effective drinking of the active ingredients of the burdock, while enhancing physiological activity and digestibility by lactic acid bacteria having a fermented composition deposited on the burdock.

In addition, the present invention is the first and second fermentation of the fermented product obtained by impregnating burdock into the fermentation composition, and water is added to the fermented product in the first and second fermentation intermediate steps and stirred to allow the burdock component to elute from the burdock, followed by the third fermentation. In the fermentation step, the burdock component eluted from the burdock is kept in a state of being re-incorporated into the burdock when the fermented product is heated. This makes it easy for the water that seeps into the burdock tea of the present invention to easily contain the burdock component in the burdock. As a result, burdock tea can be consumed without stopping in hot water, and burdock ingredients easily ooze out of cold or hot water.

In the above, the present invention has been described with reference to the above embodiments, but it is of course possible to implement various modifications within the scope of the technical idea of the present invention.

S1: Pre-treatment step of burdock through washing, mincing, drying, and roasting
S2: A step of making a fermentation composition by mixing fermented milk, fructooligosaccharide, and water with lactic acid bacteria
S3: Step of stirring and first and second fermentation by adding the fermented product obtained by impregnating the pretreated burdock into the fermentation composition into a closed fermentor
S4: The third fermentation step of heating and stirring the fermented product while the first and second fermented fermentation products are opened by a closed fermentor
S5: drying step of the burdock fermentation product obtained by third fermentation

Claims (5)

Burdock pretreatment step (S1) of washing and slicing burdock, drying, and roasting,
The step of making a fermentation composition by mixing fermented milk with lactic acid bacteria, fructooligosaccharide, and water (S2),
30 to 50 parts by weight of the pretreated burdock fermented milk 2 to 5 parts by weight of lactic acid bacteria fermented milk, 30 to 50 parts by weight of water, and 5 to 10 parts by weight of fructo-oligosaccharide are impregnated in a fermentation composition, and the fermented product is introduced into a closed fermentor and 35 to 38 The first and second fermentations are performed at a temperature of ℃, but the first fermentation is fermented for 12 to 14 hours, and 30 to 50 parts by weight of water is added and stirred for 2 to 5 minutes so that the burdock component is eluted. The first and second fermentation steps (S3) in which the second fermentation is performed for a period of time,
The first and second fermented fermented products are stirred for 2 to 5 minutes at intervals of 2 to 3 hours in the fermentation process in which the fermented product is heated at a temperature of 35 to 38° C. for 12 to 14 hours while the closed fermentor is opened. The third fermentation step (S4) in which the eluted burdock component is re-incorporated into the burdock and the third fermentation is performed, and the fermentation composition is deposited on the burdock and water evaporates,
Method for producing a lactic acid bacteria fermented burdock tea, characterized in that consisting of a drying step (S5) of drying the burdock fermentation product obtained by the third fermentation in a dryer.
The method of claim 1,
In the pretreatment step (S1) of the burdock, the raw burdock is selected and washed, then cut into a thickness of 2mm to 3mm, put in a dryer and dried at 40 to 50°C for 24 hours, and then at 180 to 250°C for 5 to 10 minutes. Method for producing a lactic acid bacteria fermented burdock tea, characterized in that roasting during.
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