KR20100010554A - A method for preparing a herbal fermented functional decoction having a excellent sense effect and economical efficiency - Google Patents

Abstract

PURPOSE: A method for producing oriental medicinal herb-fermented drug with functional lactobacillus is provided to directly inoculate lactobacillus to the liquid drug and easily administer by removing specific flavor and bitter taste. CONSTITUTION: A method for producing oriental medicinal herb-fermented drug with functional lactobacillus comprises: a first step of washing medicinal herb materials using water; a second step of washing the medicinal herb materials with mixture solution of vinegar, salt solution and dipping for 1 to 30 minutes; a third step of adding 1-20 times of water and boiling at 80-110°C for 1 to 10 hours; a fourth step of cooling the liquid drug by 10-60°C and adding 0.1-10 (w/w)% of nutrition medium; a fifth step of adding lactobacillus and enzyme and fermenting; and a step of packaging the liquid drug. The lactobacillus strain is Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bifidum, Acetobacter aceti, Streptococcus thermophilus, or Leuconstoc mesenteroides.

Description

A method for preparing a herbal fermented functional decoction having a excellent sense effect and economical efficiency}

The present invention relates to a method for producing a functional herbal fermented milk powder excellent in sensory effects and economics.

Gilliland, SE, Health and nutritional benefits from lactic acid bacteria, FEMS Microbiol. Rev. , 87 , pp. 175-188, 1990

[Document 2] Ji Yeon Lee, Wook Sun Choi et al., Korean Journal of Pediatrics , 51 (4) , 2008

JB Choi et al., Korean J. Food & Nutr . , 17 (3) , pp.286-293, 2004

[Dec. 4] Ha Duk Mo, Food Microbiology, Shinkwang Publishing Co., 1990

Reference Document 5 APHA, Standard methods for the examination of dairy products, 15th ed. Americal Public Health Association Washington. DC., 1985

According to ancient medical literatures such as Dongbobogam and herbal herb, various effects of Korean traditional herbal medicines have been reported since ancient times, and recently, the efficacy of these herbal medicines has been scientifically tested through these herbal medicines (Gilliland). , SE, Health and nutritional benefits from lactic acid bacteria, FEMS Microbiol. Rev. , 87 , pp.175-188, 1990). Increasingly (Lee Ji-yeon, Choi Uk-sun et al., Korean Journal of Pediatrics , 51 (4) , 2008). As a method of extracting the herbal ingredients that are effective for our human body, traditionally, the brewing method has been used in the past. Traditionally, the brewing method is to put herbal medicines together with water in a pot made of earthenware or porcelain, decoction for a long time, and then swallow the contents. It was a way of squeezing out cloth. However, to date, large-scale medicinal shakers made of stainless steel are mixed with water, heated, and then squeezed by mechanical compression means.

In recent years, distilled herbal medicines have appeared in a clear and transparent form that vaporizes herbal extracts, creates steam, cools them, extracts them, and removes the inherent taste, aroma, and smell. But Distilled Chinese medicine is just a distillation of Chinese medicine, and in fact, no active ingredient is present in the distillate, or it is extremely inferior, it has only a psychological effect and can not be used as a therapeutic agent at all. Since the active ingredient of the extract may be decomposed at a high temperature because the distillate is prepared, it takes a long time to condense, and there is a problem that microorganisms can be introduced in the process, thereby easily deteriorating. As described above, the herbal medicine has a problem of limiting the amount of use and formulation of beverages and extracts due to its inherent bitterness compared to its functionality.

Because of this, a method for solving the problems caused by the bitter taste of various herbal medicines is one of constant interest, various attempts have been made to remove the bitter taste and at the same time maintain the active ingredient. One of them has been proposed to ferment by incorporating lactic acid bacteria commonly known in herbal medicine (JB Choi et al., Korean J. Food & Nutr . , 17 (3) , pp.286-293, 2004). . However, as the growth and maintenance period of the fermentation bacteria is limited, the optimal method for the fermentation method to promote the growth of the bacteria has been continuously required.

Conventional techniques are commonly used to make lactic acid bacteria beverages in which milk is inoculated with lactic acid bacteria and added skim milk powder to proliferate lactic acid bacteria. In other words, conventional lactic acid bacteria products are extremely limited in terms of the food produced in addition to limited Korean unique foods such as kimchi, so considering the Korean diet, it is not easy to consume fermented lactic acid bacteria food. . In addition, although foods such as yogurt have been developed in consideration of Korean taste, it is also difficult to see that it is very suitable for Korean taste, and therefore, the reality is that there is absolutely insufficient food suitable for Korean taste.

Therefore, the present inventors inject the medium to promote the growth of the bacteria and inoculate the lactic acid bacteria, by removing the inherent aroma, smell or taste of the herbal medicine raw material extract is easy to take regardless of age and sex, the active ingredient of the herbal medicine fermentation The present invention has been completed by inventing a method for preparing a functional herbal fermentation decoction, which is sufficiently contained in decoction and can be easily consumed immediately after fermentation.

In order to carry out the above object, the present invention provides a method for producing a functional lactic acid bacteria herbal fermentation decoction excellent in sensory effect and economic efficiency.

Specifically, the present invention comprises a first step of washing the prescribed herbal medicine with water; After mixing the herbal medicine of the first step with a mixture of vinegar and brine having a mixing volume ratio of about 1: 1-5, preferably about 1: 1-2, about 1 to 30 minutes, preferably about 2 to A second step of soaking for 5 minutes; The third step of decanting the soaked medicinal herbs in a volume of water corresponding to about 1 to 20 times in a water bath at 80 to 110 ℃, preferably 95 to 105 ℃ 1 to 10 hours, preferably 2 to 5 hours ; After cooling the decoction obtained in step 3 to 10 to 60 ℃, preferably 45 to 55 ℃, the nutrient medium is 0.1 to 10 (w / w)%, preferably 0.5 to 5 ( adding a w / w)% and mixing; A fifth step of adding and fermenting lactic acid bacteria and enzymes when the temperature of the fourth step of laxative is 20 to 50 ° C., preferably 40 to 45 ° C .; Provided is a method for producing a functional lactic acid bacteria herbal fermented herbal medicine containing the sixth step of packaging the fermented decoction of the fifth step into a pouch.

Herbal medicine of the first step defined herein is a herbal medicine for the purpose of health promotion, such as Jukyeopbangtang, Sagunjatang, Samultang, Sipjeondaebotang; It includes all commonly prescribed herbal medicines, including herbal medicines for the treatment of diseases such as Daeseunggi-tang, Yumijihwangtang, Hwangyeonhaedoktang, Samhwasasimtang, etc., preferably Jukyeopbang-tang, for the treatment of specific diseases or diseases.

The vinegar of the second stage as defined herein includes weak acid and strong acid vinegar, preferably brown rice vinegar having a total acidity of 6.0-7.0, such as malic acid, brown rice vinegar, glacial acetic acid, and persimmon vinegar, and the brine has a salinity of salt of 2 to 10 ‰, Preferably a salt dilution of 2.5 to 5.5 ‰.

The fourth stage nutrient medium defined herein is essentially 50-95.4% purified water, 1-10% skim milk powder, 1-10% fructooligosaccharide powder, 1-10% soy peptide, 1-10% lactose, 0.5- 5% glucose, 0.02-1% vitamin C, 0.02-1% vitamin A, 0.02-1% vitamin B1, 0.02-1% vitamin B2 and 0.02-1% vitamin B5, preferably 72.9-85.7% purified water, 4- 7% skim milk powder, 3-5% fructooligosaccharide powder, 3-5% soy peptide, 3-5% lactose, 1-3% glucose, 0.03-0.1% vitamin C, 0.08-0.5% vitamin A, 0.08-0.5 % Vitamin B1, 0.08-0.5% Vitamin B2 and 0.03-0.5% Vitamin B5.

The lactobacillus strains of the fifth stage as defined herein include Lactobacillus plantarum, Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus lactis. Lactobacillus strains, such as these; Bifidobacterium strains such as Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bifidum, and Bifidobacterium K-103; Acetobacter aceti bacteria; Strains such as SNUL, Bacillus, Streptococcus thermophilus, Leuconstoc mesenteroides, preferably, Lactobacillus plantarum, Lactobacillus casei ), Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bipidum (Bifidobacterium bifidum), Bifidobacterium K-103, Acetobacter aceti, SNUL, Bacillus, Streptococcus thermophilus, Leukonstock mesenteroides One or more strains selected from the group consisting of, more preferably, Lactobacillus plantarum or Bifidobacteria It is characterized by the use of the strain Bifidobacterium longum.

The lactic acid bacteria strain and enzyme agent of the fifth stage as defined herein is inoculated to be about 1 to 20 (w / w)%, preferably 3 to 10 (w / w)% of the weight of the medium of the fourth stage. do.

The fifth stage of fermentation as defined herein is characterized in that it is carried out at 10 to 40 ° C., preferably at 24 to 37 ° C. for 24 to 72 hours, preferably 24 to 48 hours.

In the present invention, the herbal fermentation decoction prepared by the manufacturing method can be prepared by selecting the herbal medicine according to the required function.

Herbal fermentation herbal medicine of the present invention is a conventional MRS liquid (broth) broth due to chemicals, etc., only the lactic acid bacteria to cultivate only the lactic acid bacteria to recover the lactic acid bacteria and difficulty intake immediately, resulting from the economic disadvantages caused by this, The present invention is directly inoculated with lactobacillus in medicinal herbs using a nutrient medium to remove the inherent flavor and bitterness of the medicinal herbs, regardless of age and sex, easy to take, fermented immediately after fermentation can be prepared economically simple It can be used as a raw material of medicines, foods, etc. using functional lactic acid bacteria herbal fermentation decoction excellent functional ability and economic efficiency.

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example  1. Preparation of materials

As a typical prescription, 30g of dried willow branches, 8g, 8g of ginseng, 8g, bamboo leaf 8g, 10g of vinegar, 10g of ginseng, 10g of ginseng, 10g, 10g of gimmo, 15g, brown root 15g, 6g of fresh licorice Was used (hereinafter referred to as bamboo leaf vinegar), brown rice vinegar (Chungjeongwon), coarse salt (Sajo O & F) was used.

Lactobacillus plantarum (LP) and Bifidobacterium longum (BL) were purchased from Cell Biotech Co., Ltd., and the enzyme cellulase was purchased from Novozyme (Denmark). Used in the example.

Example  1. For lactic acid bacteria culture Nutritional medium  Manufacturing method

Purified water, skim milk powder, fructooligosaccharide powder, soybean peptide, lactose, glucose, vitamin C, vitamin A, vitamin B1, vitamin B2 and vitamin B5 are added to the mixing tank in the same manner as the mixing ratios shown in Table 1 and mixed well for 1 hour. After this, the mixture was put into a sterilizer and sterilized at 121 ° C. for 30 seconds. The sterile liquid was filled into a 200ml or 100ml pouch using a charger and then cooled to use as a medium of Example 2 (hereinafter, referred to as LTB medium).

material Weight compounding ratio (w / w%) Skim milk powder 6.2 Fructooligosaccharide Powder 4.2 Soybean Peptides 3.9 Lactose 3.4 glucose 1.9 Vitamin C 0.04 Vitamin A 0.1 Vitamin B1 0.1 Vitamin B2 0.1 Vitamin B5 0.06 Purified water 80 Amount 100

Example 2. Preparation of Herbal Fermentation Potion Using Nutritional Medium

120 g of the herbal medicines of Jukyeobbang-tang of Reference Example 1 were first washed with water, and then immersed for 2 to 3 minutes in a mixed solution of vinegar and salt of 3.0 ‰ brine (volume ratio 1: 1.5) for 2 to 3 times. After immersing the medicinal herbs in 2L of water and decoction for 3 hours at 98 ℃, after cooling the hot medicine to 50 ℃ 30g of LTB medium of Example 1 was added, when the temperature of about 40 ~ 45 ℃, Lactobacillus 1.5 g of plantarum, Bifidobacterium long gum, and cellulase were sequentially added, fermented in a fermenter at 32 ° C. for 48 hours, and then packaged in a pouch and stored at 4 ° C. for use as a sample of the following experimental example (hereinafter, LT). Named na)

Comparative Example 1. Preparation of herbal decoction

Except that the medium and bacteria were not used, it was prepared in the same manner as in Preparation Example 2, and used as a sample of the following Experimental Example (hereinafter referred to as NT).

Experimental Example 1. Growth characteristics of lactic acid bacteria according to the medium

Lactobacillus plantarum (LP) or Bifidobacterium long gum (BL), one of the types of lactic acid bacteria, was incubated with LTB medium of Example 1 and LT of Example 2, respectively, to find out the change of growth characteristics according to incubation time. To see, the following experiments were performed using the method described in the literature (Hu-deok Mo, Food Microbiology, Shinkwang Publishing Co., 1990).

The growth characteristics of Lactobacillus plantarum (LP) or Bifidobacterium long gum (BL) were measured by using a fermenter (Jar Fermenter; BK511, Kobiotech, Korea) without adjusting the pH in LTB medium of Example 1 or LT of Example 2. Incubated for 32 hours at 37 ℃. The total viable count was calculated by diluting the culture solution in a decimal solution of 0.85% NaCl solution, dispensing 0.1mL aliquots into a plate medium, incubating at an optimum temperature, and measuring colony forming units (APHA, Standard methods for the examination of dairy products, 15th ed. Americal Public Health Association Washington. DC., 1985).

As a result of the experiment, as shown in Figure 1 and Table 2, it was found that the maximum bacterial count was reached at 10.04 × 10 ⁹ CFU / ML for 16 hours in LTB medium, LP, 9.97 × 10 in 16 hours in LT ⁹ CFU / ML is shown. BL showed a maximum bacterial count of 9.85 × 10 ⁹ CFU / ML when cultured in LTB medium for 20 hours, and 9.60 × 10 ⁹ CFU / ML when cultured for 16 hours in LT.

Through these results, it was confirmed that the growth rate of lactic acid bacteria was maintained or increased not only by the LTB medium of Example 1, but also by LT using the LTB medium, without being affected by the herbal medicine.

 time Strain (× 10 ⁹ CFU / ML) LTB-LP LTB-BL LT-LP LT-BL 0 6.74 6.70 6.74 6.65 4 7.68 7.72 7.32 7.21 8 8.30 8.00 8.10 7.75 12 9.85 9.40 8.90 8.64 16 10.04 9.58 9.97 9.60 20 9.85 9.85 9.90 9.52 24 9.00 9.18 9.76 9.28 28 8.85 8.90 8.95 8.87 32 8.70 8.90 8.70 8.64

Experimental Example  2. Sensory Evaluation of Chinese Herbal Fermented Soup

The sensory test consisted of a panel of 15 well trained in fragrance and taste, which is very bad (1 point) with a five-step scoring method for the aroma and taste of LT of Example 2 and NT of Comparative Example 1. 5 points) to evaluate the scores are shown in Table 3 below.

sample flavor incense Example 2 LT 4.8 4.9 Comparative Example 1 NT 1.0 1.0

Experimental results, as shown in Table 3, LT was found to be four to five times better taste and aroma than NT. Therefore, the inoculation and fermentation of the bacteria in the herbal medicine was found to be more effective in removing the bitter taste and aroma of the herbal medicine.

1 is a diagram showing the growth rate of lactic acid bacteria (LP: Lactobacillus plantarum, BL: Bifidobacterium long gum) in the nutritional medium (LTB) and herbal fermentation decoction (LT) using nutrient medium.

Claims (4)

A first step of washing the prescribed herbal medicine with water; A second step of immersing the herbal medicine of the first step with a mixture of vinegar and brine having a mixing volume ratio of about 1: 1-5 for about 1 to 30 minutes; A third step of putting the immersed herbal medicine in water of a volume corresponding to about 1 to 20 times and decoiling for 1 to 10 hours at 80 to 110 ° C. with a water heater; Cooling the medicinal herb obtained in step 3 to 10 to 60 ° C., and then mixing the nutrition medium with 0.1 to 10 (w / w)% of the third step medicinal herb; A fifth step of adding and fermenting lactic acid bacteria and enzymes when the temperature of the fourth step of laxative is 20 to 50 ° C .; Method for producing a functional lactic acid bacteria herbal fermented herbal medicines containing the sixth step of packaging the fifth step of fermentation in the pouch. The method of claim 1, wherein the nutrient medium of the fourth step is essentially 50-95.4% purified water, 1-10% skim milk powder, 1-10% fructooligosaccharide powder, 1-10% soy peptide, 1-10% lactose , 0.5-5% glucose, 0.02-1% vitamin C, 0.02-1% vitamin A, 0.02-1% vitamin B1, 0.02-1% vitamin B2 and 0.02-1% vitamin B5, preferably 72.9-85.7% purified water , 4-7% skim milk powder, 3-5% fructooligosaccharide powder, 3-5% soy peptide, 3-5% lactose, 1-3% glucose, 0.03-0.1% vitamin C, 0.08-0.5% vitamin A, 0.08-0.5% Vitamin B1, 0.08-0.5% Vitamin B2 and 0.03-0.5% Vitamin B5. The lactobacillus strain of the fifth step is Lactobacillus plantarum, Lactobacillus casei, Lactobacillus ashophilus, Lactobacillus acidophilus, Lactobacillus lactis bacteria ( Lactobacillus strains such as Lactobacillus lactis); Bifidobacterium strains such as Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bifidum, and Bifidobacterium K-103; Acetobacter aceti bacteria; A production method characterized by using one or more strains selected from the group consisting of strains such as SNUL, Bacillus, Streptococcus thermophilus, Leuconstoc mesenteroides. The method of claim 1, wherein the fermentation of the fifth step is carried out at 10 to 40 ℃ for 24 to 72 hours.

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