KR20100028258A - Method for preparing functional natural fermentation condiment and sea-tangle fermentation powder containing gaba using fermentation of sea-tangle - Google Patents

Abstract

PURPOSE: Fermented products containing a large quantity of GABA and a method for manufacturing functional natural fermented seasoning and fermented sea tangle powder using same are provided to prevent all kinds of side effects due to artificial MSG. CONSTITUTION: A method for manufacturing functional natural fermented seasoning and fermented sea tangle powder includes the following steps: preparing a culture medium by sterilizing a mixture for 15 ~ 20 minutes after mixing a natural material containing Laminaria japonica, rice bran, glucose and glutamate; removing the specific tastes and smell of the Laminaria japonica; and sterilizing and pressurizing fermented products for 15 ~ 20 minutes in 120~125°C. The total weight of the rice bran is 1~10%. A fermentation process is performed for 2 ~ 3 days in 35~40°C.

Description

Fermentation product containing a large amount of BAA by fermentation of kelp and a method for preparing functional natural fermentation seasoning and kelp fermentation powder using same {Method for Preparing Functional Natural Fermentation Condiment and Sea-Tangle Fermentation Powder Containing GABA Using Fermentation of Sea-Tangle}

The present invention relates to a fermentation product containing a large amount of GABA by fermentation of kelp and a method for producing functional natural fermented seasonings and kelp fermented powder using the same, and more specifically, (1) kelp, rice bran, glucose and glutamate in a large amount. Extracting glutamic acid, which is a physiologically active substance such as kelp rotor functional polysaccharide and a taste component, including sterilization of raw materials and fermenter by mixing natural products and autoclaving at high temperature; (2) inoculating the medium with yeast under anaerobic conditions Fermentation of kelp and a portion of glutamate contained in the natural product is converted to gamma aminobutyric acid (GABA), and seaweed polysaccharides (fucoidan, etc.) are low molecular weight into monosaccharides (fucose, etc.) and oligosaccharides; (3) a method for preparing a kelp fermentation product, the kelp fermentation product obtained by the method, and the fermentation broth of the kelp fermentation product, comprising the step of extracting a large amount of nucleic acid contained in the yeast by autoclaving the fermentation product at high temperature The present invention relates to a method for preparing kelp fermented seasonings obtained by the method, and a method for preparing a fermentation residue of the kelp fermentation product as kelp fermentation powder and a kelp fermentation powder obtained by the method.

The main causes of death by age of Koreans are the traffic accidents in their 20s and 30s, liver disease in their 40s, and vascular diseases in their 50s, such as hypertension and stroke. In particular, as life expectancy increases, the number of people suffering from adult diseases such as hypertension, diabetes, and stroke is increasing, and the age of occurrence gradually decreases, and the number of people suffering from adult diseases is increasing.

Therefore, in relation to this phenomenon, the interest in well-being due to the improvement of living standards along with the health of the modern people has been rapidly increasing mutually, and the food culture has also changed greatly. Accordingly, efforts to find more health-oriented foods such as natural foods, health foods, and functional foods have greatly increased, and many people have changed to such eating habits. In this regard, kelp is a food ingredient with all three of the food's nutritional, palatial, and bioregulatory properties, and its taste and consumption are increasing day by day.

In accordance with this trend, in recent years, as well as meeting the safety and nutritional aspects of processed foods, in particular, consumers' awareness of risks has increased, and attention has been focused on natural seasonings and functional natural food materials that utilize the natural taste.

GABA (Gamma Amino Butyric Acid), which is currently booming as an effective functional substance in Japan, is a non-protein amino acid widely distributed in nature and is present in mammalian brain or spinal cord and is an inhibitory neurotransmitter (Inhibitory Neurotransmitter). GABA is known to be involved in the regulation of many physiological mechanisms of the human body to activate the blood flow of the brain and increase the oxygen supply to promote the metabolism of brain cells. In addition, it is involved in the regulation of growth hormone secretion and is known to be effective in lowering blood pressure, pain relief, sedentary spermatogenic action, liver, kidney function improvement, colon cancer suppression effect, etc. It is very pharmacologically attracting attention.

In recent years, GABA has been reported to not only significantly increase learning ability, contribute to long-term memory, but also to suppress blood pressure rise and to control food consumption and satiety. Although 5 and 10 mg of pills are commercially available, synthetic GABA preparations of medicines have side effects such as anorexia, constipation and diarrhea.

Because of the role of GABA, interest in GABA as a functional food material, as well as pharmaceuticals in recent years is increasing. GABA is also found in grains such as germinated brown rice, germinated grains, green tea, and cabbage root, so it can be taken orally. However, the amount of GABA contained in these is not so high that it is not easy to consume the amount of food necessary to exert pharmacological action. In order to overcome this problem, researches are being actively conducted to discover and use industrially-rich food materials containing GABA, and the present invention has also begun in this context.

In addition, L-glutamic acid, a representative neurotransmitter of the central nervous system, is known to induce neuronal activity, and is decarboxylated by catalysis of glutamate decarboxylase (GAD, EC 4. 1. 1. 15). Glutamic acid is converted to GABA. Since GABA was first discovered in mammalian brain extracts in 1950 by Florey and Robert, research has been actively conducted. GABA has a molecular weight of 103.2 Daltons called piperiric acid and its boiling point is 202 ℃, which is stable to heat. It has a molecular formula of C ₄ H ₉ NO _{2 and} is highly soluble in water.

GABA is a nonproteinaceous amino acid that is not found in proteins. It is a neurotransmitter in the brain or spine that is known to improve the blood flow and increase the oxygen supply of the brain to promote brain metabolism and improve brain memory. GABA is known to inhibit neuronal activity, unlike glutamic acid that activates nerves, and this function has a profound effect on neuronal function and information processing. In particular, the sensory brain is known to determine the direction sensitivity, angular sensitivity response, and to coordinate the fine motor function. In addition, it is known to be involved in controlling abnormal excessive activity by appropriately controlling the excitability of the brain, and there are neurons that deliver GABA in the spine and invertebrates, and epileptic seizures are suppressed when GABA is supplied to these neurons sufficiently. There is a bar.

GABA promotes cerebral blood flow and increases oxygen supply, which promotes metabolism of brain cells, resulting in improvement in stroke sequelae and cerebral arteriosclerosis.In contrast, low levels of GABA and GAD in cerebral blood indicate epilepsy and Parkinson's. It is known to be closely related to the onset of diseases such as seed disease and schizophrenia. Alcoholic addicts are known to have lower GABA levels than normal people. In addition, GABA is a physiologically useful substance because it regulates growth hormone secretion, pain relief, mental nerve stabilization, blood pressure lowering, and ACE inhibitory activity.

GABA having such a function is widely distributed in the animal and plant systems, and is present in many neuromuscular junctions of crustaceans and the cerebellum of mammals, and functions as a major inhibitory neurotransmitter of the central nervous system. The content of GABA present in plants is reported to be low, but it is known that the production of GABA increases rapidly when plants are stressed due to external environmental factors such as lack of oxygen, low and high temperatures, darkness, and mechanical stimuli. In particular, it is known that the content of GABA increases more than three times by germination of brown rice.

The general efficacy of GABA is an amino acid and a neurotransmitter that is effective in controlling seizures or depression. In addition, it promotes alcohol metabolism, which is effective in removing hangovers, and lowering blood pressure (these effects of controlling blood pressure can improve complications caused by diabetes, improve liver and kidney function, prevent obesity, menopausal disorders, systemic disability, and headache), brain It is known to promote cell metabolism (learning ability), increase memory, relieve stress, relieve premenstrual tension, strengthen immunity, and restore vision.

On the other hand, seasoning that is a food species to be achieved in the present invention by relieving the salty, sour, bitter taste of the food to give the food a rich flavor of complex deep and dark finish to the food to harmonize the taste to each other to derive a delicious taste. Such seasonings are widely used so far and are classified into artificial seasonings obtained by chemical methods or fermentation engineering methods and natural seasonings obtained from natural foods without chemical and biological processing. Representative artificial seasonings include Monosodium Glutamate (MSG) and Inosine-5'-monophosphate and Guanosine-5'-monophosphate, both of which are well known as seasoning agents. These artificial seasonings are composed of only the material exhibiting the seasoning performance, so the seasoning properties per unit weight is excellent and are used a lot. However, artificial seasonings relieve salty, sour, and bitter tastes, but in harmony with the taste, but by itself delivers a pungent taste or a strong stimulus to the tongue. Tamed by the stimulation of such artificial seasonings, it becomes difficult to feel the taste of food without the addition of artificial seasonings and leads to a state in which natural coarse and more complex tastes are not felt. For this reason, gourmets are extremely limited, even if they do not use artificial seasonings. In addition, artificial seasonings are considered to be more toxic to humans than natural ingredients, and excessive use may actually cause problems for the human body. Especially for those with weak stomach or bowel, even small amounts cause problems. On the contrary, natural seasonings are composed of natural materials containing ingredients having seasoning properties. These natural seasonings provide a natural deep umami rather than an artificial flavor like artificial seasonings. However, since seasoning properties per unit weight are inferior to artificial seasonings, the seasonings may be concentrated or seasoned for more effective seasoning properties. It is necessary to appropriately compound it so as to exert a synergistic effect of the beauty power. Until now, however, it has been common to use natural materials, which are generally known to have seasoning properties, alone or simply in combination.

The conventional techniques for natural seasonings include functional seasonings using jade micropowders (Application No.:10-2002-0036152), natural seasonings using plum (Registration No.:10-0749143), natural using shiitake mushrooms and kelp. Types of seasonings (registration number; 10-0839609), natural seasonings using the Geumsong (application number: 10-2006-0071259), natural seasonings (application number: 10-2003-0003439) prepared by mixing shellfish, onions, etc. Tends to diversify. However, most of the functional and natural seasonings are merely seasonings made from simple natural ingredients, which are made by mixing together vegetables from primary processing products or aquatic products (mainly mollusks or crustaceans). Most of the products that are being used are commercialized by adding the extender to the raw powder, dried powder form or hot water extract. In addition, in the prior art, in the production method of yeast extract (registration number: 10-0522945), the seasoning of the nucleic acid component using yeast is a nucleic acid component in the yeast cell which is a by-product of the fermentation in addition to the seasoning component of kelp from the seasoning presented by the present inventors. The difference with extraction is obvious. In addition, Saccharomyces cerevisiae NS 53 strain (Special No. 0141404) and Saccharomyces cerevisiae NS 9 strain (Registration No .: 10-0208969) used in the preparation of high-nucleic acid yeast extract, and the new Candida genus Yendida Candida Nova (High) -0314903) may be referred to as a strain having a high nucleic acid content, but in the present invention, the fermentation is performed under anaerobic conditions for the purpose of inducing GABA production of yeast, which failed to produce conventional GABA, as well as for reinforcing taste from yeast. The extraction can be distinguished from the prior art.

In addition, Korea is surrounded by the sea on three sides, and the turbulent flow is exchanged, which not only has abundant marine resources, but also produces large amounts of seaweed kelp due to the development of aquaculture technology. The total production amounted to 777 thousand tons. Since marine organisms are exposed to seawater because of high salt concentration, water pressure and body surface, they are easily invaded by pathogenic microorganisms, and their evolution is very different from that of terrestrial organisms. It can be assumed that the defense system has been developed. Therefore, the metabolites of marine natural products show new forms of chemical structure and various biological activities.

However, the use of seaweed is simple and only 16% of the total production is processed, the majority of which is used only as primary processed products or feed. Therefore, it is necessary to develop a higher order processed product using the same, and in particular, it is urgent to develop a processing method that can make full use of various bioactive substances of seaweeds including kelp and maintain natural ingredients such as rich vitamins and minerals.

Among seaweeds, kelp is a genus of seaweed, which belongs to the brown seaweed, whose scientific name is Laminaria longissima . Kelp is higher in vitamins and minerals than magnesium, especially magnesium, calcium, iodine (more than 4000 ppm) and iron, and contains a large amount of natural amino acids (such as glutamic acid and aspartic acid). It is recognized as an ideal natural food because it contains abundant physiologically active polysaccharides such as fucoidan, a water-soluble dietary fiber that is spotlighted as a high-functional natural material, and is recently used as a functional material or a health food. . As a result of active research by domestic and foreign experts on the physiological efficacy of kelp, it has been found that kelp is deeply involved in dietary action, treatment of constipation by intestinal action, extracorporeal discharge of heavy metals and radioactive substances. In addition, the sulfur-containing polysaccharide, commonly referred to as fucoidan, has been reported to be effective in preventing adult diseases such as arteriosclerosis, myocardial infarction, hypertension, angina pectoris, including antibacterial, antioxidant, antiviral and anticancer activity.

Therefore, as life expectancy increases rapidly, the average life expectancy increases, so the elderly population is rapidly increasing and interest in personal health is increasing. In Korea, the idea of maintaining health through traditionally ingested food is common. Many traditional medicines have a form of food, and functional food has long been deeply related to our lives. As urbanization, industrialization and nuclear family increase, the consumption of processed foods increases, and the incidence of adult diseases such as hypertension, diabetes, and cancer increases, and medical expenses for the people are continuously increasing. It is becoming one. In particular, hypertension is one of the representative adult diseases, and its management plan is needed not only in Korea but also globally. As dietary therapy can be used as an important management plan, it is possible to treat or develop mildly ill patients by developing functional food materials for reducing blood pressure. It is necessary to induce human prevention in advance.

The present inventors inoculated and fermented yeast in a medium prepared by mixing a natural product containing a large amount of kelp, rice bran, glucose and glutamate, and autoclaving at high temperature, a part of the glutamate contained in kelp and the like is GABA (gamma aminobutyric acid) By converting, algae polysaccharides (fucoidan, etc.) can be decomposed into monosaccharides (fucose, etc.) and oligosaccharides to obtain fermentation products, as well as by further autoclaving the fermentation products to extract a large amount of nucleic acid contained in yeast, By enhancing the taste, it was confirmed that a fermentation product containing a large amount of GABA and seaweed polysaccharide-derived monosaccharides and oligosaccharides was achieved, and thus, the present invention was completed.

The present invention (1) by mixing the natural products containing kelp, rice bran, glucose and glutamate and autoclaving at 120-125 ° C. for 15 to 20 minutes to sterilize the raw materials and at the same time glutamate from kelp, GABA (gamma aminobutyric from rice bran) preparing a medium by extracting acid); (2) inoculating the medium with yeast and fermenting under anaerobic conditions to remove odor and odor of kelp, converting glutamate to GABA, and degrading seaweed polysaccharides into monosaccharides and oligosaccharides; (3) a method for preparing functional kelp fermentation products containing GABA and algae polysaccharide-derived monosaccharides and oligosaccharides, comprising extracting nucleic acids contained in yeast by autoclaving the fermentation products at 120-125 ° C. for 15-20 minutes under high pressure. To provide.

In addition, to provide a kelp fermentation product containing GABA and seaweed polysaccharide-derived monosaccharides (Fucose, etc.) and oligosaccharides obtained through the manufacturing method.

In addition, filtering the fermentation product to separate the fermentation broth and the fermentation residue to obtain a fermentation broth; (2) microfiltration of the fermentation broth; (3) To provide a method for preparing kelp fermentation seasoning, including adding and supplementing a food supplement additive to the microfiltered fermentation broth.

In addition, to provide a seaweed fermented seasoning obtained through the above method.

In addition, filtering the fermentation product to separate the fermentation broth and the fermentation residue to obtain a fermentation residue; (2) microfiltration of the fermentation broth to obtain the remaining fermentation residue; (3) To provide a method for producing kelp fermentation powder comprising the step of drying and powdering the fermentation residues of steps (1) and (2).

In addition, to provide a kelp fermentation powder obtained through the above method.

The present invention (1) by mixing the natural products containing kelp, rice bran, glucose and glutamate and autoclaving at 120-125 ° C. for 15 to 20 minutes to sterilize the raw materials and at the same time glutamate from kelp, GABA (gamma aminobutyric from rice bran) preparing a medium by extracting acid);

(2) inoculating the medium with yeast and fermenting under anaerobic conditions to remove odor and odor of kelp, converting glutamate to GABA, and degrading seaweed polysaccharides into monosaccharides and oligosaccharides; And

(3) GABA and seaweed polysaccharide-derived monosaccharides and oligosaccharide-containing kelp fermentation products comprising the step of extracting the nucleic acid contained in the yeast by hot autoclaving at 120-125 ℃ for 15-20 minutes will be. Hereinafter, each step will be described in detail.

1. such as kelp High temperature autoclave  Medium Preparation Step

Kelp is washed several times with water to demineralize and wet or dry grind for efficient extraction of glutamate and seaweed polysaccharides. The kelp crushed to a suitable size is mixed with water from 1 to 2 to 15, depending on the condition of the raw material, and then natural products containing rice bran, glucose and glutamate are added thereto, and high temperature autoclaving is performed at 120 to 125 ° C. for 15 to 20 minutes. Conduct.

Rice bran is a by-product of rice milling, also known as rice bran. Rice bran and glucose promote fermentation by promoting the growth of yeast, and in particular, rice bran is extracted from its own GABA to further increase the amount of GABA in fermented products. Based on the total weight of the medium, it is preferable to include about 1 to 10% of rice bran and about 0.1 to 5% of glucose. Natural products containing glutamate are suitably included in an amount of about 1 to 10% based on the total weight of the medium. Preference is given to the natural product itself or the extract thereof containing glutamate. The extract is preferably a hydrothermal extract of natural products containing glutamate. Natural products containing glutamate may include, but are not limited to, oysters, oyster extracts, oyster extract concentrates, kelp extracts, kelp extract concentrates or mixtures thereof.

By the autoclaving of step (1), various nutrients including glutamate and seaweed polysaccharides contained in kelp and natural products are extracted, and at the same time, microorganisms can be sterilized. Conventionally, after extracting kelp, this extract was subjected to autoclaving and culturing, but the present invention is characterized by culturing by autoclaving as it is without extracting kelp. In addition, various nutrients can be extracted, including glutamate and seaweed polysaccharides. In other words, the raw material extraction process and the sterilization process before fermentation are integrated into one process and simplified.

2. Inoculation and Cultivation of Microorganisms

In the present invention, yeast is used as the fermentation microorganism.

In the present invention, it is preferable to use Saccharomyces cerevisiae as the yeast and fermentation under anaerobic conditions.

Saccharomyces cerevisiae is inoculated and cultured in the medium prepared in the previous step. At the time of inoculation, maintain aseptic environment to prevent contamination by various germs such as airborne bacteria. Microorganisms are suitably inoculated in an amount of 1-5% (v / v) relative to the total medium. Fermentation is carried out under anaerobic conditions for 2-3 days at 35-40 ° C.

During fermentation, some of the glutamate derived from natural products containing kelp and glutamate are converted to GABA (gamma aminobutyric acid or 4-aminobutyric acid). In addition, seaweed polysaccharides (eg fucoidan) derived from natural products containing kelp and glutamate are decomposed into monosaccharides (eg fucose) and oligosaccharides, resulting in fermentation products containing monosaccharides and oligosaccharides derived from GABA and seaweed polysaccharides. Can be obtained.

3. Fermented products Autoclave Sterilization

After fermentation, the fermentation product is further autoclaving. High pressure autoclaving can be performed at 120 to 125 ° C. for 15 to 20 minutes. By high-temperature autoclaving in step (3), not only sterilization of yeasts that have been algebraically grown in fermentation products, but also a large amount of nucleic acids contained in yeast can be extracted. Nucleic acid is a taste component, the fermentation product of the present invention can be enhanced by the nucleic acid extracted from the yeast.

The present invention relates to a kelp fermentation product containing GABA and seaweed polysaccharide-derived monosaccharides (Fucose, etc.) and oligosaccharides obtained through the above production method. In the present invention, it is characterized in that the kelp, which is the main raw material, is fermented together with the subsidiary ingredients (rice bran, glucose, etc.), so that the fermentation product of the present invention is composed of a fermentation broth (liquid portion of the fermentation product) and a fermentation residue (solid portion of the fermentation product).

In addition, the present invention comprises the steps of (1) filtering the fermentation product to separate the fermentation broth and the fermentation residue to obtain a fermentation broth; (2) microfiltration of the fermentation broth; (3) relates to a method for preparing kelp fermented seasonings comprising adding and supplementing food supplement additives to the microfiltered fermentation broth. Kelp fermented seasonings, obtained by this process, also form an aspect of the present invention.

The process of separating the fermentation broth from the fermentation broth and obtaining only the fermentation broth is not limited thereto, but may be accomplished by centrifugation or filtration. When filtering, it is preferable to use a 20 ~ 200 mesh (mesh).

Subsequently, the fermentation broth obtained in the previous step is microfiltered. In the case of microfiltration, it is preferable to use an 'external circulation pressure reducing membrane' which passes only a substance having a molecular weight of 60 kDa or less. Precision filtration using the 'external circulation pressure-sensitive separator' can completely prevent exposure to the outside, thereby preventing contamination from the outside of the fermentation broth in advance, thereby maintaining the taste and aroma of the fermentation broth formed after fermentation without loss. In addition, the microfiltration can improve the taste and aroma of the fermentation broth by removing the odor already, such as seaweed odor generated from kelp. Only purified fermentation broth can be obtained by removing dead bodies of yeast, etc., which are killed by autoclaving in step (3).

Next, the kelp fermentation broth is prepared by powdering the kelp fermentation broth by lyophilization or spray drying by mixing food auxiliary additives (eg, refined salt, dextrin, white sugar, etc.) with the microfiltration kelp fermentation broth.

In addition, the present invention (1) filtering the fermentation product to separate the fermentation broth and the fermentation residue to obtain a fermentation residue; (2) microfiltration of the fermentation broth to obtain the remaining fermentation residue; (3) relates to a method for preparing kelp fermentation powder, comprising the step of drying and powdering the fermentation residues of steps (1) and (2). Kelp fermented powder, obtained by this preparation method, also forms an aspect of the present invention.

Steps (1) and (2) are the same as steps (1) and (2) of the above-described method for preparing kelp fermented seasonings, in step (1) to obtain a fermentation residue, and in step (2) it is not microfiltered. The remaining fermentation residue is obtained. In the case of using the 'external circulation pressure reducing membrane' which passes only a substance having a molecular weight of 60 kDa or less during the microfiltration, the remaining fermentation residue will be a substance of 60 kDa or more that did not pass through the membrane.

In step (3), the fermentation residues of step (1) and step (2) are mixed and dried for 6-12 hours at 50-70 ° C. using a hot air dryer or a vacuum dryer. After the drying is completed, powdered by dry mill or the like to prepare kelp fermentation powder.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 shows a flowchart of the overall process of the production method of kelp fermentation product, kelp fermentation seasoning, kelp fermentation powder according to the present invention.

In the raw material preparation step (a) , after washing and desalting with sufficient water for kelp, wet or dry for efficient extraction of rice bran components such as glutamate and useful components such as seaweed polysaccharides in the autoclaving step Crush.

In the high temperature autoclaving step (b) , the kelp pulverized to an appropriate size is selectively adjusted according to the state of the raw material in the ratio of 1: 2 to 1:15, and then the rice bran (1 to 10%) and Mix kelp extracts (1-10%, raw oysters, oyster extracts, and mixtures thereof), including glucose (0.1-5%), and mix them with other useful ingredients such as glutamate and seaweed polysaccharides (fucoidan, etc.). In order to efficiently extract and ferment the yeast, the mixture is autoclaved at 120 to 125 ° C. for 15 to 20 minutes, thereby simplifying sterilization of various bacteria present in raw materials including kelp in one process. After autoclaving at high temperature, it is cooled to 37 ° C, which is the optimum growth temperature of yeast. Here, the kelp concentrate is a component for overcoming the taste reduction problem caused by the conversion of glutamate, a glutamate component by yeast, to GABA, and can be replaced with raw oyster or oyster extract and mixtures thereof, and also contains a large amount of glutamate. Natural ingredients can be used. Rice bran is an ingredient for enhancing GABA content of fermented products by extracting GABA originally contained.

Inoculation step (c) of the yeast is inoculated with the yeast (Saccharomyces cerevisiae) inoculated in the hot autoclaved medium prepared in advance to maintain the aseptic environment to prevent contamination by various bacteria such as airborne bacteria. Here, yeast is inoculated to 1 to 5% (v / v) based on the medium.

In the fermentation step (d) of kelp by yeast , yeast grows logarithmically using a medium to induce the production of physiologically active substances and low molecular weight such as polymer polysaccharides. In particular, glutamate contained in kelp is converted to GABA, and seaweed polysaccharides (Fucoidan, etc.) are broken down into monosaccharides (Fucose, etc.) and oligosaccharides. Through fermentation with yeast, it is possible to completely remove off-flavor, such as seaweed odor present in kelp. Fermentation is carried out under anaerobic conditions for 2-3 days at 35-40 ° C for sufficient growth of yeast.

Fermented products In the autoclave sterilization step (e) , the fermentation product, which has been fermented by the yeast, is autoclaved at 120 to 125 ° C. for 15 to 20 minutes. In this way, the sterility of the fermentation product can be enhanced by extracting the nucleic acid, which is a taste component contained in the yeast which has been increased logarithmically in the previous step (d).

In the separation step (f) of kelp fermentation broth and fermentation residue , the fermentation products are separated using a mesh (20 to 200 mesh) network.

In the microfiltration step (g) of kelp fermentation broth, the first step is to prepare kelp fermentation seasoning using the kelp fermentation broth, which is separated from the kelp fermentation broth, and the kelp fermentation broth is filtered using an external circulation pressure-sensitive separator that passes only substances having a molecular weight of 60 kDa or less. Thereby, the purified fermentation broth is produced by completely removing fine debris, including dead bodies of yeast and the like, which exist after autoclaving in step (e).

In step (h) of drying the kelp fermentation broth, food supplementary additives (e.g., refined salt, dextrin, white sugar, etc.) are mixed with the purified kelp fermentation broth obtained by the above method, and the kelp fermentation broth is powdered by lyophilization or spray drying. Complete the kelp fermented seasoning containing GABA.

The kelp fermented seasoning prepared in this way is subjected to step (i) of packaging according to the capacity as necessary.

The drying step (i) of kelp fermentation residue is the first step to prepare the kelp fermentation powder, which is the fermentation residue not passed through the mesh network in step (f) and the fermentation residue not fine filtered in step (g) (i.e., 60 kDa or more). Fermentation residue) is mixed and dried for 6 to 12 hours at 50 ~ 70 ℃ using a hot air dryer or vacuum dryer.

In the grinding step (j) of kelp fermentation residue , the fermentation residue is powdered using a dry grinder to complete the kelp fermentation powder.

The kelp fermentation powder thus prepared is subjected to the step (l) of packaging according to the capacity as needed, as in the kelp fermentation seasoning described above.

According to the present invention, fermentation products containing a large amount of monosaccharides (Fucose, etc.) and oligosaccharides derived from high concentrations of GABA and seaweed polysaccharides (Fucoidan, etc.) can be obtained by fermenting kelp or the like with yeast. In addition, GABA content is increased because natural GABA is additionally extracted from rice bran in the extraction process before fermentation.

In addition, high temperature autoclave sterilization of the fermentation product obtained by fermenting kelp or the like with yeast as it is can extract a large amount of nucleic acid in the yeast to enhance the taste of the fermentation product.

Seasonings including the fermentation products of the present invention can overcome various problems caused by artificial MSG because it does not contain artificial MSG, will contribute to a healthy diet.

The fermentation products of the present invention contain high concentrations of GABA and algae polysaccharide-derived monosaccharides and oligosaccharides, and thus have excellent antioxidant power, enhanced immunity, preventing obesity, relieving hangovers, lowering blood pressure, promoting blood flow and promoting brain cell metabolism and enhancing concentration of brain cells. It is expected to be useful for the effect.

Hereinafter, the examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

Example 1 Fermentation by Yeast of Kelp

Wash kelp (6.25% of total weight) twice with desalting and pulverization, then water (81.65% of total weight), rice bran (2% of total weight), glucose (0.1% of total weight) and kelp concentrate (total 10% by weight) were mixed together and autoclaved at 121 ° C. for 15-20 minutes. Then, yeast ( Saccharomyces cerevisiae ) was inoculated and incubated in aerobic or anaerobic conditions for 2-3 days at 37 ℃. After incubation, autoclaving at 121 ° C. for 15-20 minutes.

In Table 1, 'before fermentation' refers to an extract obtained by removing kelp residue after removing kelp, and filtering only substances having a thickness of 0.1 μm or less, and 'after fermentation' using a yeast as a whole for 3 days at 37 ° C. Or it refers to a fermentation broth after anaerobic fermentation and filtering only the substance of 60 kDa or less. Looking at Table 1, it can be seen that most free amino acids increased compared to before fermentation, in particular, the content of GABA, which was 1.685 ppm before fermentation, increased slightly to 4.09 ppm. However, when fermented anaerobicly, it was found that GABA content increased significantly to 2389.00 ppm by yeast. In other words, the use of anaerobic conditions during the fermentation process of yeast can significantly increase the content of GABA. In Table 1, it can be seen that the increased content of glutamic acid is due to the addition of the kelp concentrate.

< Example  2: Rice bran  According to addition GABA Increase in quantity>

In order to confirm the content of GABA added by rice bran, 1 ~ 10% of rice bran was added and the same process as in Example 1 was carried out, followed by analysis of free amino acids to determine the concentration of GABA. Indicated.

Changes in GABA Content Extracted with Addition of Rice Bran Rice bran content Content of GABA (ppm) One% 1.785 2% 17.925 3% 38.447 4% 46.154 5% 62.125 6% 79.541 7% 101.625 8% 122.622 9% 148.885 10% 168.906

It was confirmed that the content of GABA increased proportionally with the amount of rice bran added.

< Example  3: Sensory test>

Sensory tests were performed using a kelp extract, a fermentation solution of kelp extract, a kelp fermentation solution, kelp, rice bran, glucose and kelp concentrate (or kelp fermentation solution of the present invention). Kelp extract (A) refers to the removal of kelp residue without undergoing a separate filtration process after kelp extraction, the fermentation broth (B) of the kelp extract using a "external circulation pressure-sensitive separator" having a pore size of 0.1㎛ The fermented kelp extract is fermented using yeast after fermentation using filtered yeast. The fermentation broth (C) of kelp is fermented using yeast whole kelp and only after fermented with yeast. The filtered fermentation broth refers to (D) the kelp fermentation broth obtained through the production method of the present invention. In the sensory test, the subjects were 50 subjects, and the taste and aroma at the time of subdividing were subdivided into 1 to 10 points, and the average of the evaluated scores was analyzed.

Sensory test result Item Average score High score Lowest score flavor incense flavor incense flavor incense (A) 2.2 1.3 4 4 One 0 (B) 9.5 9.1 9 8 7 6 (C) 9.7 9.4 10 10 8 8 (D) 9.8 9.9 10 10 9 9

In view of the above results, in the case of kelp extract (A), such as seaweed odor of kelp, the off-flavor has already caused a sense of rejection to take action by taking, and most of the opinions that food is insufficient. On the other hand, when fermenting kelp kelp using yeast, the fermentation broth (B) and kelp fermentation broth (C) of kelp extracts were evaluated by most subjects as being cool and tasteful. As a result of collecting the opinions of the subjects in (B), (C) and (D), fermented whole kelp (C) has a more favorable taste in the cool and light taste of kelp than (B) Was evaluated. On the other hand, in the case of (D), compared with (B) and (C), the taste was relatively high, but the cool taste was well combined, and thus, it was better received as a seasoning.

< Example  4: Antioxidant Activity and Safety Analysis>

The antioxidant activity and safety of the kelp fermentation broth of the present invention were examined, and the antioxidant activity was determined by HTS-DPPH radical elimination assay, HTS-peroxide radical elimination assay, HTS-xanthine oxidase inhibitory assay, and HTS-nitrogen oxide elimination assay. The mean value of the experiments was analyzed in comparison with the positive control group, BHA, and the safety of the HTS-MTT assay and the HTS-cell-based NO assay was repeated three times. Analysis).

4-1: HTS-DPPH radical elimination assay for kelp fermentation broth

0.1 ml of the sample was dispensed into 96-well plates, and 0.4 mM DPPH (α, α'-diphenyl-β-picrylhydrazyl) solution was added in the same amount, and left at room temperature for 30 minutes, and then absorbance (Wallac 1420, USA) was measured at 540 nm. At this time, the control group BHA was added at the same concentration as the sample, and the absorbance (Wallac 1420, USA) was measured in the same manner as above, and the average value was determined based on three repetitions. The measurement results are shown in Table 4.

HTS-DPPH Radical Removal Essay Results from Kelp Fermentation Broth Sample Name density Average STDEV BHA (control) 50 µg / ml 48.7 0.7 100 µg / ml 83.8 0.5 Kelp fermentation broth 50 µg / ml 52.5 0.6 100 µg / ml 86.1 0.9

Electronic donating ability (%) = [(Gong-Group-Responder) / Gong-Group) × 100

4-2: HTS-Peroxide Radical Removal Assay for Kelp Fermentation Broth

0.5 mM xanthine and 1 mM EDTA were prepared in 100 µl of 200 mM phosphate buffer (pH 7.5), and 50 mU / mL xanthine oxidase was added to induce a reaction for 1 hour. Thereafter, 0.5 mM NBT was added, followed by reaction at 37 ° C. for 20 minutes. Next, 2.0 N HCl was added to stop the reaction, and the absorbance was measured at 560 nm. At this time, the control group BHA was added at the same concentration as the sample and the absorbance was measured in the same manner as above (Wallac 1420, USA), and the average value was calculated based on three repetitions. The measurement results are shown in Table 5.

HTS-Peroxide Radical Removal Essay Results from Kelp Fermentation Broth Sample Name density Average STDEV BHA (control) 50 µg / ml 56.4 0.8 100 µg / ml 93.8 0.1 Kelp fermentation broth 50 µg / ml 75.7 1.2 100 µg / ml 86.5 0.4

Peroxide removal activity (%) = (Glue group-reaction group) / (Glue group-color correction group) x 100

4-3: HTS-Xanthine Oxidase Inhibition Assay for Kelp Fermentation Broth

Samples, 0.5 mM xanthine and 1 mM EDTA were prepared in 100 μl of 200 mM phosphate buffer (pH 7.5) and 50 mU / mL xanthine oxidase was added to induce the production of uric acid for 1 hour. The production of uric acid by xanthine / xanthine oxidase was measured by increased absorbance at 290 nm (Wallac 1420, USA), in which the control group BHA was added at the same concentration as the sample to obtain absorbance in the same manner as above ( Wallac 1420, USA), and the average value of three repetitions was obtained. The measured results are shown in Table 6.

HTS-Xanthine Oxidase Inhibition Essay Results of Kelp Fermentation Broth Sample Name density Average STDEV BHA (control) 50 µg / ml 71.3 0.3 100 µg / ml 99.4 0.2 Kelp fermentation broth 50 µg / ml 78.9 0.6 100 µg / ml 99.7 1.0

Xanthine oxidase removal activity (%) = (public sample group-reaction group) / (public sample group-color correction group) x 100

4-4: HTS-nitric oxide removal assay for kelp fermentation broth

Samples were added to 200 μl of 10 mM SNP solution and reacted at 25 ° C. for 4 hours. After the reaction, the same amount of Griess reagent [1% (w / v) sulfanilamide and 0.1% (w / v) naphylethylenediamine] in 2.5% (v / v) phosphoric acid was added. After reacting at room temperature for 10 minutes, absorbance was measured at 540 nm, and the average value was determined based on three repetitions. The measured results are shown in Table 7.

HTS-Nitrate Removal Inhibition Assay Results of Kelp Fermentation Broth Sample Name density Average STDEV BHA (control) 50 µg / ml 35.3 0.6 100 µg / ml 63.9 0.7 Kelp fermentation broth 50 µg / ml 33.5 0.5 100 µg / ml 49.8 0.7

% Suppression = (Responder / Control) * 100

4-5: HTS-MTT Essay on Kelp Fermentation Broth

Table 8 shows mouse macrophages (RAW 264.7 ATCC No. TIB-71) with DMEM (GIBCO) containing penicillin (100 units / mL), streptomycin (100 μg / mL) solution and 10% fetal bovine serum. BRL, USA) medium was used to culture in 5% CO ₂ , 37 ℃ incubator. First, 5 × 10 ⁵ mouse macrophage lines were dispensed into 24 spheres, and after 4 hours, the cells were replaced with fresh medium and treated with a constant concentration (2.5, 5, 10 mg / ml) for 24 hours. After treatment with 3- (4,5-dimethylthiozol-2-ly) -2,5-diphebyltetrazolium bromide (0.1 mg / ml) for 4 hours, insoluble formazan was dissolved in DMSO and incubated for 4 hours. Absorbance at 540 nm was measured using (Wallac 1420, USA), and the average value was determined based on three repetitions. The measurement results are shown in Table 8.

HTS-MTT Essay Results of Kelp Fermentation Broth Sample Name density Average STDEV Kojisan 12.5 μg / ml 103.1 2.6 25 µg / ml 106.6 2.7 50 / ml 105.9 2.7 100 ml 106.9 2.7 Kelp fermentation broth 12.5 / ml 95.2 2.9 25 µg / ml 101.2 2.6 50 / ml 99.4 2.6 100 ml 100.8 2.6

% inhibition = (response / control) * 100

4-6: HTS-cell Based NO Assay for Kelp Fermentation Broth

Mouse macrophages (RAW 264.7 ATCC No. TIB-71) were treated with DMEM (GIBCO BRL, USA) containing penicillin (100 units / mL), streptomycin (100 μg / mL) solution and 10% fetal bovine serum. ) Was used to culture in 5% CO ₂ , 37 ℃ incubator. First, 5 × 10 ⁵ mouse macrophage lines were dispensed into 24 spheres, and after 4 hours, the cells were replaced with fresh medium. After pretreatment of the sample at a constant concentration (2.5, 5, 10 mg / ml) for 1 hour, LPS (stimulator) was performed. Treatment with μg / mL for 16 hours. 100 μl of cell culture supernatant was added to 96 cells, and 100 μl of Griess solution (1% sulfanilamide /0.1% N- (1-naphthyl) -ethylenediamine dihydrochloride /2.5% H3PO4) was added. USA) and absorbance at 540nm was measured, and the average value was determined based on three repetitions. The measurement results are shown in Table 9.

HTS-cell-based NO Essay Results of Kelp Fermentation Broth Sample Name density Average STDEV Kojisan 50 µg / ml 25.3 1.7 100 µg / ml 42.5 1.9 Sample A 50 µg / ml 12.3 2.2 100 µg / ml 28.2 2.4

% inhibition = 1-[(response-color-corrected) / control] * 100

Figure 1 shows a flow chart of the overall process of the method for producing kelp fermentation products according to the present invention.

2 is a flow chart showing the operating principle of the external circulation pressure-sensitive separator.

Figure 3 is a flow chart showing a process of receiving the fraction by the pore size and the photograph of the external circulation pressure-sensitive separator.

Claims (15)

(1) Mix the natural products containing kelp, rice bran, glucose and glutamate, and sterilize the raw material by autoclaving at 120-125 ℃ for 15-20 minutes. Preparing a medium by extraction; (2) inoculating the medium with yeast and fermenting under anaerobic conditions to remove odor and odor of kelp, converting glutamate to GABA, and degrading seaweed polysaccharides into monosaccharides and oligosaccharides; And (3) GABA and seaweed polysaccharide-derived monosaccharides and oligosaccharide-containing kelp fermentation products comprising the step of extracting the nucleic acid contained in the yeast by hot autoclaving the fermentation product at 120 ~ 125 ℃ for 15-20 minutes. The method of claim 1, The rice bran is a manufacturing method characterized in that it comprises 1 to 10% based on the total weight of the medium. The method of claim 1, The glucose is a manufacturing method characterized in that it comprises 0.1 to 5% based on the total weight of the medium. The method of claim 1, The natural product containing glutamate is oyster, oyster extract, oyster extract concentrate, kelp extract, kelp extract concentrate or a mixture thereof. The method of claim 1, The natural product containing glutamate is contained in 1 ~ 10% based on the total weight of the medium. The method of claim 1, The yeast is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) manufacturing method characterized in that. The method of claim 1, Yeast in the step (2) is characterized in that inoculated in an amount of 1 ~ 5% (v / v) relative to the medium. The method of claim 1, Fermentation in the step (2) is characterized in that carried out for 2 to 3 days at 35 ~ 40 ℃. A kelp fermentation product obtained through the production method according to any one of claims 1 to 8. (1) filtering the kelp fermentation product of claim 9 to separate the fermentation broth and the fermentation residue to obtain a fermentation broth; (2) microfiltration of the fermentation broth; (3) A method for preparing kelp fermentation seasoning, comprising the step of adding a food supplement additive to the microfiltered fermentation broth and powdering. The method of claim 10, In step (2), the microfiltration is carried out using an external circulation pressure-sensitive separator that filters the material of 60 kDa or less. Seaweed fermented seasoning obtained through the manufacturing method according to claim 10. (1) filtering the kelp fermentation product according to claim 9 to separate the fermentation broth and the fermentation residue to obtain a fermentation residue; (2) microfiltration of the fermentation broth to obtain a fermentation residue; (3) A method for producing kelp fermentation powder comprising drying and powdering the fermentation residue of steps (1) and (2). The method of claim 13, In step (2), the microfiltration is carried out using an external circulation pressure-sensitive separator that filters the material of 60 kDa or less. A kelp fermentation powder obtained through the production method according to claim 13.

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