KR20090029528A - Manufacturing method of health assistance food using ginseng steamed red and silk peptide and its health assistance food - Google Patents

Abstract

A method of manufacturing health supplementary food using red ginseng and silk peptide as main materials is provided to prevent silk peptide from being degenerated and to maximize active ingredients by fermenting respective red ginseng and silk peptide and mixing them. A method of manufacturing health supplementary food using red ginseng and silk peptide as main materials comprises the steps of (i) mixing Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus acidophilus, and Aspergillus oryzae, and cultivating the mixture at 28-35°C for 24-48 hours to obtain fermentation liquid; (ii) vacuumizing the fermentation liquid and storing it in a chamber filled with nitrogen gas; (iii) freeze-drying the red ginseng and pulverizing it to 50-100 micron-size to obtain the red-ginseng powder; (iv) mixing red-ginseng powder 50 weight% and fermentation liquid 50 weight% and fermenting the mixture at room temperature for 7-10 days; (v) freeze-drying the silk peptide and pulverizing it to 50-100 micron-size to obtain the silk peptide powder; (vi) mixing silk peptide powder 25 weight% and fermentation liquid 75 weight% and fermenting the mixture at room temperature for 30-40 days; and (vii) mixing the fermented red-ginseng powder 60 weight% and the fermented silk peptide 40 weight%.

Description

 Manufacturing method of health assistance food using ginseng steamed red and silk peptide and its health assistance food}

The present invention relates to a method for producing a health supplement food based on red ginseng and silk peptides and to health supplements thereof, and more particularly, by adding liquid fermentation broth to red ginseng and silk peptides, aging and fermenting them, and then mixing them. The present invention relates to a manufacturing method of a health supplement based on red ginseng and silk peptides that can be prevented and stored for a long time and greatly promote human digestive absorption, and a health supplement thereof.

In general, the efficacy of red ginseng has been proved through papers and clinical trials without explanation, and is one of the health supplements that are widely used around the world.

The silk peptide is obtained by dissolving and removing a substance called sericin, which forms the outer skin of silk thread through a processing process, obtaining a protein called fibroin present therein, and then obtaining a hydrolysis using various enzymes as a catalyst. At this time, the composition and molecular weight of the amino acid and the physiological activity of the silk peptide is also reported to vary depending on the hydrolysis method and the method of filtering the residue.

In addition, silk peptide has a high physiological activity exhibiting medicinal efficacy as a mixture of various amino acids and a combination of amino acids, which are components of human proteins, and the medicinal uses of silk peptides known to date include lowering blood sugar levels and blood cholesterol It is used for medicinal purposes such as lowering, alcohol metabolism promoting effect, anti-dementia, antioxidant action.

Although red ginseng and silk peptides are known as health supplements with high utilization value, it is not easy to manufacture health supplements using vegetable red ginseng and animal silk peptides. This is because the effects of the proteins that make up easily deteriorate and can not be stored for a long time.

However, this problem can be easily solved through fermentation of vegetable red ginseng and animal silk peptides. Meanwhile, while vegetable fermentation such as red ginseng is easily made and many technologies in related fields have been introduced, techniques related to animal fermentation such as silk peptides are There is no situation.

The present invention has been invented to solve the above technical problems, the object of the present invention is to add a liquid fermentation solution to the red ginseng and silk peptides, respectively, by fermentation and then fermented, and then mixed, can be stored for a long time and greatly promote human digestive absorption The purpose of the present invention is to provide a method of preparing a health supplement based on red ginseng and silk peptides and a health supplement thereof.

The present invention was invented to solve the above technical problem, the manufacturing method of the health supplement food based on the red ginseng and silk peptide of the present invention is Bacillus subtilis, Saccharomyces cervise, Lactobacillus asidofil A first step of preparing a liquid fermentation broth by mixing the loose and asparagus lyase and growing at 28 to 35 ° C. for 24 to 48 hours; A second step of storing the liquid fermentation broth of the first step in a chamber filled with nitrogen gas after vacuum treatment; Freeze-dried red ginseng and milled to 50 ~ 100 micron size step 3 to prepare a red ginseng powder: a fourth to ferment the red ginseng powder for 7 to 10 days at room temperature by mixing 50% by weight of fermented broth with 50% by weight red ginseng powder Steps; A fifth step of preparing a silk peptide powder by lyophilizing the silk peptide and grinding it to a size of 50 to 100 microns; A sixth step of fermenting the fermentation broth 75 wt% with 25 wt% of the silk peptide powder and fermenting at room temperature for 30-40 days; A seventh step of producing a finished product by mixing the fermentation completed with 60% by weight of red ginseng powder 40% by weight of the fermented silk peptide; It is characterized by including the.

In addition, the fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervise, 15% by weight of Lactobacillus asidophilus, characterized in that the balance asparagus duck do.

In addition, the fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervis, 15% by weight of Lactobacillus asidophilus, 25% by weight of Asparagiras duck, 10% by weight of spores Characterized in that made by mixing.

In addition, the health supplement food based on the red ginseng and silk peptide of the present invention is a mixture of Bacillus subtilis, Saccharomyces cervix, Lactobacillus asidophyllus, Asparagiras duck, at a temperature of 28 ~ 35 ℃ 24 A first step of growing the liquid for 48 hours to prepare a liquid fermentation broth; A second step of storing the liquid fermentation broth of the first step in a chamber filled with nitrogen gas after vacuum treatment; Freeze-dried red ginseng and milled to 50 ~ 100 micron size step 3 to prepare a red ginseng powder: a fourth to ferment the red ginseng powder for 7 to 10 days at room temperature by mixing 50% by weight of fermented broth with 50% by weight red ginseng powder Steps; A fifth step of preparing a silk peptide powder by lyophilizing the silk peptide and grinding it to a size of 50 to 100 microns; A sixth step of fermenting the fermentation broth 75 wt% with 25 wt% of the silk peptide powder and fermenting at room temperature for 30-40 days; A seventh step of producing a finished product by mixing the fermentation completed with 60% by weight of red ginseng powder 40% by weight of the fermented silk peptide; It is characterized by including the made.

Health food manufacturing method and health food based on the red ginseng and silk peptide of the present invention has the following effects.

1. Through the process of fermentation by yeast, it is possible to maximize the active ingredient beyond the limit of limited organic solvent extraction.

2. Fermented red ginseng and silk peptides can be broken down into low molecular structure to maximize absorption in the body.

3. It is rich in physiologically active substances, has high bioavailability, maintains all of its own active ingredients, has little side effects, and is relatively safe from pesticides and heavy metals.

4. It can provide a comprehensive nutrition rich in vitamins, organics, minerals and proteins by unifying the product by the accumulation of active ingredients.

5. It can improve the diet of busy modern people and take it easy and convenient for everyone of all ages. It can supply comprehensive nutrition instead of specific nutrients.

6. It is expected that the acidified constitution will be weakly alkaline to prevent many side effects in advance by activating the immune system.

7. It is possible to provide foods of high content of natural protein which are not biased by the mixture of animal and vegetable.

The manufacturing method of the health supplement food based on the red ginseng and silk peptide of the present invention is a mixture of Bacillus subtilis, Saccharomyces cervix, Lactobacillus asidophilus, Asparagus raisze at 28 ~ 35 ℃ room temperature Growing to 24 to 48 hours to produce a liquid fermentation broth; A second step of storing the liquid fermentation broth of the first step in a chamber filled with nitrogen gas after vacuum treatment; Freeze-dried red ginseng and milled to 50 ~ 100 micron size step 3 to prepare a red ginseng powder: a fourth to ferment the red ginseng powder for 7 to 10 days at room temperature by mixing 50% by weight of fermented broth with 50% by weight red ginseng powder Steps; A fifth step of preparing a silk peptide powder by lyophilizing the silk peptide and grinding it to a size of 50 to 100 microns; A sixth step of fermenting the fermentation broth 75 wt% with 25 wt% of the silk peptide powder and fermenting at room temperature for 30-40 days; A seventh step of producing a finished product by mixing the fermentation completed with 60% by weight of red ginseng powder 40% by weight of the fermented silk peptide; It is characterized by including the.

In addition, the fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervise, 15% by weight of Lactobacillus asidophilus, characterized in that the balance asparagus duck do.

In addition, the fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervis, 15% by weight of Lactobacillus asidophilus, 25% by weight of Asparagiras duck, 10% by weight of spores Characterized in that made by mixing.

In addition, the health supplement foods based on the red ginseng and silk peptide of the present invention is a mixture of Bacillus subtilis, Saccharomyces cervix, Lactobacillus asidophilus, Asparagus ducks at 28 ~ 35 ℃ room temperature Growing to 24 to 48 hours to produce a liquid fermentation broth; A second step of storing the liquid fermentation broth of the first step in a chamber filled with nitrogen gas after vacuum treatment; Freeze-dried red ginseng and milled to 50 ~ 100 micron size step 3 to prepare a red ginseng powder: a fourth to ferment the red ginseng powder for 7 to 10 days at room temperature by mixing 50% by weight of fermented broth with 50% by weight red ginseng powder Steps; A fifth step of preparing a silk peptide powder by lyophilizing the silk peptide and grinding it to a size of 50 to 100 microns; A sixth step of fermenting the fermentation broth 75 wt% with 25 wt% of the silk peptide powder and fermenting at room temperature for 30-40 days; A seventh step of producing a finished product by mixing the fermentation completed with 60% by weight of red ginseng powder 40% by weight of the fermented silk peptide; It is characterized by including the made.

Hereinafter, the present invention will be described according to the manufacturing process with reference to the accompanying drawings.

1) Step 1: Preparation of liquid fermentation broth

The liquid fermentation broth was mixed at the composition ratio of the following yeast and grown for 24 to 48 hours at room temperature of 28 ~ 35 ℃.

Yeast Composition in Liquid Fermentation Broth

Yeast name ratio(%) Domestic notation name Bacillus subtilis 25 Cheonggukjang (Bacteria: Bacillus subtilis Saccharomyces cerevisiae 25 Beer (Yeast) Lactobacillus acidophilus 15 Lactic acid bacteria (bacterial: lactic acid bacteria) Aspargillus orize (Aspergillus oryzae) 25 Meju (fungus) Spore 10 Spores

On the other hand, the liquid fermentation broth may be composed of 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervise, 15% by weight of Lactobacillus asidophilus, and asparagiras duck.

The liquid yeast used in the preparation of the liquid fermentation broth was prepared from edible yeast extract extracted by a method such as hot water extraction as a main raw material (30% or more in solid content). (However, liquid products have a solid content of 15% or more)

Looking at the efficacy and function of each liquid yeast used in the production of liquid fermentation broth are as follows.

Brewer's Yeast Brewer`s yeast )

Germination of beer barley to make wort and hops (Saccharomyces cerevisiae) is added to the extract (Hop) added to the culture obtained.

Brewer's yeast is a high-protein food that helps digestion and physical development.It contains 50% high amino acid, vitamin B group, selenium (Se), GTF-chromium (Cr), potassium (K) and magnesium (Mg). It contains minerals, which are essential trace elements.

Lactic acid yeast ( Protibel yeast )

Two yeasts, Kluyveromyces Lactis and Kluyveromyces flagilis, are cultured in deproteinized defatted milk.The amino acid composition is similar to that of animal, and it contains nucleic acid, phosphorus (P), sodium (Na), potassium (K) and magnesium ( Mg) and the like.

Cheonggukjang Yeast bacillus subtilis )

Bacillus subtilis bacteria are 100% destroyed by carcinogenic apratoxin in meju fermentation process, and new anti-cancer substance Bacillus subtilis bacterium is formed in brown sticky substance produced during fermentation process. There is.

Baker's yeast Saccharomyces cerevisae )

The baker's yeast is composed of nitrogen compounds and carbohydrates, and this depends on the culture environment and growth stage of the cells. The carbohydrates in baker's yeast are polysaccharides that make up cell walls such as sugar, glucan, and mannan that can be energy sources such as trehalose and glycogen. Contains.

Baker's yeast is a food that is highly valued nutritionally, much like muscle protein or casein except that the protein content per dry weight is higher than that of cheese and its amino acid composition is slightly lower than that of animal protein.

Lactic acid bacteria (bacteria) lactic - acid bacteria , Lactobacillus)

Various bacteria that break down carbohydrates into lactic acid include Streptococcus, Lactobacillus, Leuconostoc and Pediococcus.

Some bacteria are used primarily for the fermentation needed to make pickles, sour loaf, green olives, some sausage varieties, and some dairy products such as buttermilk, as well as plant polysaccharides that work to improve immune function and improve cancer and viral hepatitis. Phosphorus beta glucan (β-Glucan), Zymosan (Zymosan) and the like.

2) second step: liquid fermentation broth storage

The liquid fermentation broth, which passed through the first step, was stored in a chamber filled with nitrogen gas after vacuum treatment, and the composition data of the liquid fermentation broth was measured after 50 days of fermentation.

Fermented Ingredients Analysis Table

Yeast name Result (cfu / g) Domestic notation name Remarks   Bacillus subtilis 50 × 10 ⁴ Cheonggukjang (Bacteria: Bacillus subtilis)  Saccharomyces cerevisiae <2 × 10 ² Beer (Yeast)   Lactobacillus acidophilus 7 × 10 ² Lactic acid bacteria (bacterial: lactic acid bacteria)   Aspargillus orize (Aspergillus oryzae) <10 ² Meju (fungus)  Spore 44 × 10 ⁴ Spores

3) Step 3: Manufacture red ginseng powder

Red ginseng was lyophilized and ground to a size of 50-100 microns to prepare red ginseng powder.

4th step: red ginseng powder fermentation

50% by weight of the red ginseng powder prepared in the third step was mixed with 50% by weight of the liquid fermentation broth prepared in the first and second steps to ferment the red ginseng powder at room temperature for 7-8 days.

The comparison between fermented red ginseng and non-fermented red ginseng showed the following differences.

division Fermented Red Ginseng Common Red Ginseng Digestion, Absorption Rate -Inorganic absorption rate of 90% or more of the body absorbed and excreted by organic microorganisms, the molecular structure is 20 ~ 30 nanometers of nano-organisms, the digestion and absorption effect is increased 10% of body absorption rate Retention period Long shelf life due to lactic acid bacteria. The wine is spoiled but the wine is not spoiled. Soybean paste has a long shelf life with only Lactobacillus action, but our fermentation technology has a natural antiseptic effect due to enhanced bacteriostatic power with complex functions such as Lactobacillus bacteria, various lactic acid bacteria and organic acids. -The shelf life is short due to various decayed bacteria. Toxins and Toxicity -Toxin degrading enzymes have no side effects on the human body, but the side effects of applying the bellflower to the skin, but when eaten, there are no toxin degrading enzymes in the liver. -No special toxicity and toxin removal nutrient -When food goes through fermentation process, there is no nutrient destruction, and nutrients beneficial to human body increase Nutrients of General Red Ginseng Harmful bacteria Heavy metals, pesticides, Escherichia coli, food poisoning bacteria Salmorela  Eliminate harmful bacteria -No harmful bacteria removal

In addition, as a result of analyzing the components of fermented red ginseng saponin content was increased as shown in the table below, it can be seen that the microorganisms also overall growth.

▶ Content of Red Ginseng

Item Standard (mg / g) result( mg / g) Saponin content 20.00 65.00

Microorganisms

Item Result (cfu / g)  Bacillus subtilis 1.1 × 10 ⁸  Saccharomyces cerevisiae <10 ²  Lactobacillus acidophilus 4.1 × 10 ⁵  Aspergillus oryzae <10 ²

5) Step 5: Silk Peptide Powder Manufacturing

Silk peptides were freeze-dried and then ground to 50-100 micron size to prepare silk peptide powder.

6) Step 6: Silk Peptide Powder Fermentation

25 wt% of the silk peptide powder prepared in the fifth step was mixed with 75 wt% of the liquid fermentation broth prepared in the first and second steps and fermented at room temperature for 30 to 40 days.

As a result of analyzing the components of the fermented silk peptide sample, the following data was obtained.

▶ Silk Peptide  ingredient

Item Distribution(%)   Aspartic Acid     2.36   Threonine     0.88   Serine     8.66   Glutamic Acid     1.99   Proline     0.51   Glycine    26.36   Alanine    20.32   Valine     1.70   Isoleucine     0.38   Leucine     0.47   Tyrosine     0.05   Phenylalanine     0.01   Histidine     0.27   Lysine     0.20   Arginine     0.07   Cystine     0.06   Methionine     0.25

Microorganisms

Item Result (cfu / g)  Bacillus subtilis 5.4 × 10 ⁴  Saccharomyces cerevisiae 1.7 × 10 ⁴  Lactobacillus acidophilus 3.3 × 10 ⁴  Aspergillus oryzae 1.8 × 10 ⁴

The above data shows that fermented silk peptides contain glycine, alinine, serine, and aspartic acid, which are involved in the prevention and treatment of geriatric diseases, and the overall growth of microorganisms.

7) Step 7: Manufacture

60% by weight of the red ginseng powder fermented in the fourth stage was mixed with 40% by weight of the silk peptide prepared in the sixth step to produce a finished product.

After producing the finished product, the antioxidant activity was measured.

How to measure

In a 48-well plate, 500 mg / ml of brain homogenate, 10 mg of sample material, and 80 mg of buffer were shaken in a 37 ° C. water bath, 1001 Fecl ₂ after pre-incubation with 201 nsrks. 10mg each was incubated again at 37 ℃ for 30 minutes.

Then, 100% of 35% HCLO _{4 was} added and the reaction was stopped. The plate was centrifuged at 3000 rpm for 15 minutes at 4 ° C.

After separation, only the supernatant was taken, 400 mg each in an eppendorf-tube, 200 ml of TBA (500 mg / ml in 50% acetic acid) was added, the tube was allowed to react at 80 ° C. for 1 hour, and cooled at room temperature for 30 minutes. Absorbance was measured at 520 nm.

In addition, a calibration curve (standard curve) was obtained using tetraethoxypropane during the TBA reaction, and the amount of MDA generated after the reaction was calculated.

Antioxidant activity (%) = <(A-B) / A> × 100

<A: nanomolar number of mg / mg protein (ascorbic acid)>

<B: nanomolar number of mg / mg protein (sample material)>

As a result, when the ascorbic acid antioxidant activity was 100%, the relative antioxidant activity was measured to be 92%, which resulted in surprising antioxidant activity.

In addition, the sensor of the present invention randomly extracted 10 experts in the industry and carried out a sensory evaluation, and compared with the existing red ginseng health supplements and evaluated by a five-point comparison method, the following results were obtained.

division Health supplements according to the invention Common Red Ginseng Supplements Scent 4 3 color 5 4 flavor 4 4 Overall palatability 5 4

As a result, the health supplement of the present invention was found to be excellent in fragrance, color, taste, overall palatability, and the like as compared with the conventional red ginseng supplement.

8 Step 8: Product Inspection

The process of inspecting the products produced by the inspection regulations of the state and our inspection.

9) Step 9: Packing

The product is packaged in our own packaging.

1 is an overall manufacturing process diagram according to an embodiment of the present invention.

Claims (4)

1) a first step of preparing a liquid fermentation broth by mixing Bacillus subtilis, Saccharomyces cervise, Lactobacillus asidophilus, asparagirus duckase and growing at 28-35 ° C. for 24 to 48 hours; 2) a second step of storing the liquid fermentation broth of the first step in a chamber filled with nitrogen gas after vacuum treatment; 3) a third step of preparing red ginseng powder by freeze-drying red ginseng and grinding it to a size of 50-100 microns: 4) a fourth step of fermenting the red ginseng powder for 7 to 10 days at room temperature by mixing 50% by weight of the red ginseng powder and 50% by weight of the fermentation broth; 5) a fifth step of preparing a silk peptide powder by freeze-drying the silk peptide and grinding it to a size of 50 ~ 100 microns; 6) a sixth step of fermenting at 30 to 40 days at room temperature by mixing 75% by weight of the fermentation broth to 25% by weight of the silk peptide powder; 7) a seventh step of producing a finished product by mixing the fermentation complete 60% by weight red ginseng powder 40% by weight of the fermented silk peptide; Method for producing a dietary supplement based on red ginseng and silk peptide, characterized in that consisting of. The method of claim 1, The fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervix, 15% by weight of Lactobacillus asidophilus, red ginseng, characterized in that the remainder as a balance And a method for preparing health supplements based on silk peptides. The method of claim 1, The fermentation broth of the first step, 25% by weight of Bacillus subtilis, 25% by weight of Saccharomyces cervise, 15% by weight of Lactobacillus asidophilus, 25% by weight of Asparagiras duck, 10% by weight of spores Method for producing a health supplement food based on the red ginseng and silk peptide characterized in that consisting of. Claims 1 to 3, health supplements based on red ginseng and silk peptides, characterized in that made by any one of the methods.

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