KR20050049309A - Method for manufacturing of red ginseng bacillus - Google Patents

Abstract

The present invention relates to a method for producing red ginseng Bacillus bacteria to be added to red ginseng soybean paste, red ginseng soy sauce, red ginseng red pepper paste, red ginseng cheongukjang, specifically, boiled soybeans and cooled by laver soaking in a colander to overlap each other, and the temperature of 42 ~ 45 ℃ Put into fermentation chamber to maintain the first fermentation step and the fermentation for 48 hours

After cooling the fermented product extracted from the fermentation room to 10 ℃ and put into a screw crusher and mixing the red ginseng powder prepared while crushing

Secondary fermentation step of fermenting red ginseng powder mixed in colander for 25 hours in fermentation chamber maintaining 35 ~ 38 ℃, drying step of fermenting secondary fermented product at 55 ~ 60 ℃ and grinding mixture The method of manufacturing red ginseng Bacillus bacteria obtained by sequentially pulverizing and powdering is carried out. Thus, the Bacillus bacteria fermented primarily from soybeans are fermented second from red ginseng and have a faster effect on food poisoning, enteritis bacteria, diarrhea, etc. than conventional Cheonggukjang. It is effective in diabetes, constipation, safe bleeding and blood pressure, and obtained red ginseng bacillus bacterium which can be used as various food functional food additives.

Description

Manufacturing Method of Red Ginseng Bacillus {METHOD FOR MANUFACTURING OF RED GINSENG BACILLUS}

The present invention relates to a method for producing red ginseng Bacillus bacteria to be added to red ginseng miso, red ginseng soy sauce, red ginseng red pepper paste, red ginseng cheongukjang.

Red ginseng refers to steaming or swelling ginseng or gelatinizing starch of ginseng by other means.

Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis.

It also reduces hematopoietic and blood sugar levels, protects the liver, and acts indirectly on sexual and reproductive effects by acting on the endocrine system. Anti-inflammatory and anti-tumor effects (抗 腫 瘍 作用) has a protective effect against radiation, it also works to soften the skin.

In addition, the most important of the effects of red ginseng is the adaptogen effect has been scientifically proven to increase the ability of the body to adapt to the harmful effects such as stress from the environment to make the body more easily adaptable,

Soy contains 41% protein. The amount of protein is the highest among crops, and the composition of amino acids is inferior to meat.

Lysine and tryptophan are essential in the soybeans because they contain a lot of essential nutrition than meat.

Soy can lower blood cholesterol levels, preventing or treating arteriosclerosis, myocardial infarction, stroke and high blood pressure.

Dietary fiber, soybean polyunsaturated fatty acid (mainly nioleic acid; 51%), saponin, and trypsin inhibitors in soybeans are important because they lower cholesterol levels or prevent cancer.

Lecithin in soybean oil can help lower cholesterol and prevent senile dementia.

On the other hand, air has about 20mg / 100g of vitamin E, which is effective for beauty and anti-aging.

Korea developed soybean culture by developing fermented foods using soybeans. Meju is made from raw soybeans harvested in October, and the beans are boiled. Although the shape of the meju varies, it is generally molded into 8 * 12 * 120cm ³

Traditionally, dried shaped meju is dried, tied with melon and tied to the eaves to ferment naturally.

Meju fermentation is an important process for making miso.

Soybeans have Bacillus bacteria, which are spores, and after they have been boiled, they are also the main natural fermenting bacteria. Other fungi, such as fungi, also participate in fermentation to produce traditional meju.

Interestingly, the fermented meju in the laboratory study significantly improved cancer prevention and anticancer effects. Soybean meju, which has a larger surface area than traditional sake meju, was more effective.

Looking at the data that have been studied microorganisms until now, the interest is attracting, such as applying for a patent focusing on the type of microorganism strain or newly discovered species.

But if we want to develop more than penicillin, we need to be more concerned about what the host is when it is strongly stimulated or when it is cultured.

Cordyceps is a type of microbes that flew in the air from insects, taking influence from insects in winter, and growing like mushrooms in summer.

Among them, you can easily see silkworm cordyceps.

Grapes have both the host and the strain at the same time because microorganisms that have been flying in the air settle on the surface of the grapes.

In addition to making soybeans by fermenting soybeans with meju, making wheat into yeast, and making sake, ginseng became red ginseng and jihwang sulfur, which was used as a blood donor for a long time.

However, all of these have different effects depending on the conditions or host under which the microorganism grows, rather than the type of microorganism.

In light of this fact, the type of microorganism is important, but I think it is more important to study the environment and nutritional host.

A long time ago, we saw that fermented soybeans improved anti-cancer effects, and during soybean fermentation, Meju and soybeans found that cancer-preventing functions were enhanced.

The present invention is to produce red ginseng Bacillus so that the first fermented Bacillus bacteria in soybeans and red ginseng soybeans secondary fermentation in red ginseng to produce a fungus having a more enhanced function.

1) Preparation

Prepare the same amount of beans and red ginseng powder.

2) manufacturing process

Boil soybeans, cool them, put them in a colander, stack them alternately, put them in a fermentation chamber maintaining a temperature of 42-45 ℃, and ferment for 48 hours.

After the extraction from the fermentation chamber and cooled to 10 ℃ mixed into the screw crusher and mixing the red ginseng powder and

The second fermentation step is to put the crushed red ginseng mixed in a colander in a fermentation chamber maintained at 35 ~ 38 ℃ and fermented for 25 hours

A drying step of drying the second fermented fermented product in a drying room at 55-60 ° C .;

It is a manufacturing method obtained by carrying out the step of pulverizing the dried product with a pulverizer in order.

The present invention thus prepared is Bacillus bacteria grown during the fermentation process of soybeans to form red ginseng bacillus bacterium with enhanced function by secondary fermentation in red ginseng powder. Since red ginseng miso, soy sauce, red pepper paste, and cheonggukjang can be manufactured, it is effective for food poisoning, enteritis, bacterial diarrhea, and constipation, diabetes, safe bleeding, blood pressure, etc. Even if this improvement is about 5 times, there is a possibility of development, but the present invention has been proved that the existing 14 times effect.

That is, to determine the effect of the red ginseng Bacillus bacterium according to the present invention on the human body was tested the anti-genetic toxicity effect.

In this method, the red ginseng Bacillus bacteria were dried and powdered, and the damage inhibition effect of DNA was investigated. As a result, it was 14 times more effective than the general Cheonggukjang.

Experimental Example;

First, BALB / 3T3 clone 31 cells were used for the cell line used in this experiment. The initial inoculation cells were inoculated with 1 × 10 ⁵ cells and cultured in 37 ° C. CO ² incubator for 48 hours to investigate the effect of DNA damage inhibition.

First, the DNA of 3T3 cells is damaged by inserting MNING, a carcinogen, into the 3T3 cells, and the extract concentrate of red ginseng and Bacillus bacteria is diluted with the stock solution, 10 times, 100 times, and 1000 times to the cells and comet the recovery of DNA damage. It was confirmed through the assay.

Before observing the inhibitory effects of DAN damage, first immerse the cells in a solution made of Alkali buffer, DMSO, and Triton x-100 in 3T3 membranc and lyse them in the cold storage for 1 hour.

The mcmbrane-depleted cells were pre-reacted with Electrophoresis buffer containing NaCI and EDTA for 20 minutes, followed by clectrophoresis for 20 minutes at 300mA and 250mV.

After immersing CCll in neutralize buffer for 5 minutes to neutralize, dry the handle of the slide and dye 75yo of yoyo-1 staining reagent and observe the DNA under microscope.

The degree of DNA damage was examined under a microscope, and the results are as follows.

(Figure 1)

<Figure 1 Antigenotoxic Effects of Red Ginseng and Bacillus Bacillus Extracts>

In addition, in order to compare the effects of the red ginseng.

(Figure 2)

<Figure 2 Anti-Efficacy Effects of Cheonggukjang Extracts>

In order to compare these two results, each effect is expressed as a table with percentages as follows.

(Figure 3)

<Picture 3 Red ginseng. Antigenotoxic Effects of Bacillus Extracts>

As can be seen in Figure 3, red ginseng, Bacillus bacillus extract showed strong DNA damage inhibition effect in stock, 10-fold, 100-fold dilution and 1000-fold dilution species, and stock solution. There was an adverse effect.

The inhibitory effect of DNA damage is shown to be the result of tocopherol, isoflavin, saponin, Phenolic compound in soybean, and antioxidant by Genistein, which is transformed through fermentation.

In addition, oxidative effect is caused by oxygen radical, one of the causes of DAN damage, and very sensitive DNA damage suppression effect is shown by antioxidant. Especially, in this experiment, the homeostatic agents contained in soybean are dissolved in food or fermented. Through the process, it turns into an active form, and this oxidative effect is shown to be great in the red ginseng.

Therefore, according to the results of this study, the red ginseng silus bacterium powder was 14 times more effective in inhibiting DNA damage than the existing Cheonggukjang. The fermentation process resulted in Genistein's more active form.

Therefore, the anti-genetic effect of the mixture of red ginseng and Bacillus bacterium seems to be great and the effect of inhibiting DNA damage is high.

* Note <DNA Damage Recovery Level>

Claims (1)

Boil the soybeans and send out a laver, put them in a colander, sprinkle with each other, put them in a fermentation chamber maintaining a temperature of 43 ~ 45 ℃, and ferment for 48 hours. After cooling the fermented soybeans extracted from the fermentation chamber to 10 ℃ and mixed with the same amount of red ginseng powder into a screw crusher and crushed red ginseng powder and The second fermentation step is to put the crushed product mixed with red ginseng powder in a colander and fermented for 25 hours in a fermentation chamber maintained at 35 ~ 38 ℃ and Method of producing red ginseng Bacillus obtained by sequentially performing the drying step of drying the second fermentation at 55 ~ 60 ℃ and the step of powdering the dried product