KR20030034710A - Process for making multi-step fermentated extracts from pine needles - Google Patents

Abstract

PURPOSE: Provided is a process for making multi-step fermented extracts from pine needles. Therefore the prepared multi-step fermented extract contains a functional extract of pine needles and its fermented concentrate. CONSTITUTION: A process for making multi-step fermented extract comprises the steps of: mixing pine needles, saccharides and water them fermenting the mixture thereof; separating the fermentate from remaining pine needles; mixing the separated pine needles with other pine needles, then extracting the mixture thereof in hot water; concentrating the extract under reduced pressure; mixing the concentrate with the separated extract above, then fermenting the mixture thereof; and aging the fermentate under anaerobic condition.

Description

Process for making multi-step fermentated extracts from pine needles}

The present invention relates to a manufacturing method for extracting a functional substance and a fermentation product using pine needles.

Pine tree (Pinus densiflora Seibold et Zuccarini) is an evergreen coniferous tree that is wild in the mountains of Korea. have.

Pine needles, which are the leaves of pine trees, have long been used as medicinal and health foods for herbal or folk remedies. According to the agreement, pine needles are known to be effective in treating gastrointestinal diseases, stroke, hypertension, neuralgia, and asthma.

These pharmacological actions of pine needles are functional substances such as essential oils, proteins, vitamin A, vitamin C, vitamin K, vitamin P (routine), phosphorus, iron, enzymes, tannins, chlorophyll, high-flavor substances and flavonoids contained in pine needles. Is made by. Vitamin P (routine) is particularly effective in promoting blood circulation and preventing high blood pressure and aging. In addition, the volatile essential oil of pine needles plays a role in relieving fatigue during the spa bath.

As a method of extracting such a functional substance from pine needles, there is a method of extracting an extract from pine needles without a large fermentation process and a method of fermenting pine needles to obtain a fermentation broth.

Looking at the conventional extraction method in more detail, using a fermentation broth obtained by fermentation (natural fermentation) of the extract obtained by the osmotic action using the sugar from pine needles in a natural state and by applying a high temperature heat to the pine needles of pine needles There is a heat extraction method to extract the extract.

However, the method using natural fermentation has a good taste of pine needle extract, but the concentration of the extract is dilute, resulting in low physiological and nutritional functionality. In addition, the extract obtained by the heat treatment method is concentrated, so the physiological and nutritional functionality is good, but the fermentation effect is not achieved due to the high temperature treatment, and it has no taste and there are no beneficial nutrients such as enzymes, lactic acid, vitamins, etc. produced during the fermentation process. Do not.

As a method of fermenting pine needles, a method of fermenting by addition of yeast, lactic acid bacteria or acetic acid cultured outside in addition to natural fermentation is also known.

Korean Patent Application No. 1998-0046615 provides a method for producing pine needle fermented beverages, which uses a method of natural fermentation (natural fermentation) by adding sweetened water such as sugar or native honey to the pine needles. . However, the pine needle fermented beverage produced by natural fermentation, as described above, the taste is good by the fermentation process, but the concentration of nutrients and functional substances contained in pine needles is low.

U.S. Patent No. 5690984 uses a heat extraction method to provide a beverage using pine needle extract, consisting of pine needles, water, alder bark, licorice, earthly fruit, cornus, bokbunja, cinnamon, black beans, etc. Provided is a method for preparing a pine needle extract consisting of a boiled mixture of raw materials followed by cooling, reheating and filtration.

On the other hand, as the interest in health increases in the modern society, various functional food and beverage products that provide physiological and pharmacological functions have been released. Moreover, the market for carbonated beverages such as cider and cola is shrinking in Korea, but on the other hand, hangover relief, nourishment tonic, fatigue recovery, blood circulation improvement, brain improvement, cardiovascular disease improvement, immunity improvement, formal action, diet effect, etc. There is an increasing demand for functional drinks and foods that emphasize specific functions.

Moreover, recently, products using the extract of pine needles have been developed and marketed. However, there is currently no development of a fermentation method for preparing pine needle extract having excellent functionality, including a large amount of nutrients and beneficial fermentation products contained in pine needles.

Therefore, in order to solve the problems of the method for producing the pine needle extract mentioned above, it is an object of the present invention to provide a production method that can contain a large amount of functional substances derived from pine needles.

In addition, an object of the present invention is to provide a manufacturing method in which both the functional material derived from pine needles and the fermentation product produced by the fermentation process can be contained at a high concentration.

In order to achieve the above object, the present invention is to prepare a multi-stage fermentation extract of pine needles comprising a step of fermentation by the natural fermentation of pine needles and pine needles extracted at high temperature to undergo a re-fermentation process by mixing the concentrated extract with natural fermentation Provide a method.

Method for producing a multi-stage fermentation extract using pine needles of the present invention comprises the following steps (a, b, c, d, e).

(a) a first fermentation step of fermenting naturally by mixing pine needles, sugar, water;

(b) separating the fermentation broth obtained by primary fermentation from the pine needle residue;

(c) mixing the pine needle residue with pine needle to extract heat and then concentrated under reduced pressure to produce a concentrated extract;

(d) a second fermentation step of mixing and fermenting the fermentation broth and the concentrated extract;

(e) aging the mixed solution fermented in the second fermentation step in an anaerobic environment

The present invention is a method for producing a multi-stage fermentation solution of pine needles that can be obtained by mixing the fermentation broth obtained by the first fermentation and the extracted extract concentrated at high temperature and then fermented after the second fermentation. It provides a product containing a high concentration of both functional substances and fermented products of.

Fermentation process used in the present invention is mainly due to the fermentation proceeded by the autoenzyme contained in the pine needles themselves and lactic acid bacteria ( Lactobacillus ) and yeast ( Scaromyces ) present in the pine needles itself.

In addition, the pine needles used in the present invention may be selected from the group consisting of fresh pine needles, annual pine needles of pine needles, dried pine needles.

In the first fermentation step, pine needles are collected, washed thoroughly with water, dried, cut, and then mixed with water and sugar in the cut pine needles, and then the mixture is mixed at a temperature of 5 to 20 ° C. for 70 to 120 days. Natural fermentation.

Herein, at least one sugar may be selected from sugars including sugar, starch syrup, fructose and lactose, and more than one sugar may be selected.

In addition, the mixing ratio of pine needles: water: sugar in the first fermentation step is preferably made of a weight ratio of 1: 1.0 to 2.0: 1.0 to 2.0. Sugar added here suppresses the propagation of various bacteria and allows only lactic acid bacteria or yeasts that are resistant to sugar to survive, thereby selecting only bacteria that are beneficial for fermentation, and lactic acid bacteria or yeast proceed with fermentation using sugars.

Next, the first fermented fermentation product is filtered through a mesh of 80 to 120 mesh to separate the fermentation broth and fermentation residue. In order to further extract the nutrients remaining in the fermentation residues of the pine needles, the fermentation residues are mixed with pine needles and extracted at a high temperature of 100 to 125 ℃ to obtain an extract. The newly added pine needles reinforce the subtle aroma unique to pine needles.

Preferably, the fermentation residue and pine needles are mixed at a weight ratio of 1: 0.3 to 0.8, and more preferably water corresponding to 3 to 5 times the fermentation residue is added thereto.

The extract was concentrated under reduced pressure to 28-40 sugar (Brix), and the concentrated extract was mixed with the fermentation broth obtained in the first fermentation process into a fermenter, mixed and re-adjusted to 28-40 sugar (Brix) to 5 to 5 Re-fermentation (secondary fermentation) at a temperature of 20 ° C. for at least 20 to 70 days. At this time, the fermentation broth and the extract is preferably mixed in a weight ratio of 1: 1.0 to 2.0.

The secondary fermented product is sealed and aged by anaerobic fermentation for at least 20 days at a temperature of 5-20 ° C.

Therefore, the aged fermentation broth has a high concentration of various nutrients and functional substances derived from pine needles and fermentation process.

In addition, the final fermentation extract is ripened in the aging step to provide a better taste by stabilizing nutrients and functional substances derived from the fermentation process of pine needles and pine needles.

Moreover, tannins, which are astringent in the pine needles and impair the taste of pine needles, are converted to catechins during fermentation to remove the astringent taste.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

EXAMPLE

First fermentation stage

Fresh pine needles (side of red pine and annual sprigs) are collected and washed, and then drained, cut into 1 to 2 cm in length, and crushed. Water and sugar were added to the cut fresh pine needles in a weight ratio of 1: 1: 1.5, and then naturally fermented at 20 ° C. or lower for 70 days or more. The fermentation product was filtered and separated into a fermentation broth and a fermentation residue, followed by a two-step reaction process, followed by a concentration step.

Extracting at high temperature to obtain a concentrated extract

The pine needles (green pine leaf fermentation waste) obtained from the first fermentation step were mixed with pine needles (red pine leaves with green color) at a weight ratio of 1: 0.5, and then water was added three times by weight to 100 to Extraction by heating at 125 ° C. for 6 hours. The extract obtained here was concentrated under reduced pressure at 40 ° C. and adjusted to 28 to 30 sugars (Brix).

Secondary fermentation stage

The raw pine leaf fermentation broth obtained above and the concentrated extract were mixed at a weight ratio of 1: 1.5, readjusted to 30 to 38 sugar (Brix), put into a fermenter, and then re-fermented at 5 to 20 ° C. for 30 days (second fermentation). )

Ripening stage

The second fermented product was sealed and further fermented for 30 days in an anaerobic environment.

As mentioned above, unlike the conventional extraction method, the method for preparing a multi-stage fermentation extract using pine needles of the present invention is a pine needle containing all of the functional substances derived from pine needles and fermentation products produced by fermentation and aging. Provide an extract.

Therefore, the multi-stage fermentation extract obtained by the production method of the present invention contains nutrients and medicinal components in a high concentration by containing abundant extracts and fermentation products derived from pine needles, and thus further improves physiological and pharmacological effects, thereby reducing hangover and fatigue. It can be effectively used for recovery and prevention and treatment of diseases.

Moreover, the multi-stage fermentation extract obtained by the production method of the present invention can be used as a food and beverage food because the taste of pine needle extract is further improved by the fermentation product of high concentration.

Claims (9)

A first fermentation step of naturally fermenting pine needles with water and sugar; Separating the fermentation broth from the fermentation broth obtained from the first fermentation step and pine needles; Mixing the fermentation residues of the pine needles with pine needles and extracting them by heat, then concentrating under reduced pressure to obtain a concentrated extract; A second fermentation step of mixing and fermenting the fermentation broth and the concentrated extract solution; Aging the mixed solution fermented in the second fermentation step in an anaerobic environment Multi-stage fermentation extract manufacturing method using pine needles comprising a. The method of claim 1, wherein the pine needles, water and sugar are mixed in a weight ratio of 1: 1.0 to 2.0: 1.0 to 2.0. According to claim 1, wherein the first fermentation step is a multi-stage fermentation extract manufacturing method using pine needles, characterized in that the fermentation for 70 to 120 days at a temperature of 5 to 20 ℃. The pine needles of claim 1, wherein the pine needle fermentation residues and the pine needles are mixed at a weight ratio of 1: 0.3 to 0.8, and water is added to 3 to 5 times the amount of the pine needle fermentation residues. Multi-stage fermentation extract manufacturing method using. The method of claim 1, wherein the pine needle fermentation residue and the pine needle are mixed and extracted at a temperature of 100 to 120 ° C. 3. The method of claim 1, wherein the concentrated extract is 28 to 40 sugar (Brix), characterized in that the multi-stage fermentation extract manufacturing method using pine needles. The method of claim 1, wherein the mixture of the concentrated extract and the fermentation broth is a multi-stage fermentation extract using pine needles, characterized in that the sugar (Brix) of 28 to 40. The method of claim 1, wherein the second fermentation step is a multi-stage fermentation extract manufacturing method using pine needles, characterized in that the fermentation for 20 to 70 days at a temperature of 5 to 20 ℃. The method of claim 1, wherein the aging step is a multi-stage fermentation extract manufacturing method using pine needles, characterized in that the fermentation anaerobic at least 20 days at a temperature of 5 to 20 ℃.