KR20110075300A - Fermented burdock having anti-decayed function, and it's manufacturing method - Google Patents

Fermented burdock having anti-decayed function, and it's manufacturing method Download PDF

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KR20110075300A
KR20110075300A KR1020090131717A KR20090131717A KR20110075300A KR 20110075300 A KR20110075300 A KR 20110075300A KR 1020090131717 A KR1020090131717 A KR 1020090131717A KR 20090131717 A KR20090131717 A KR 20090131717A KR 20110075300 A KR20110075300 A KR 20110075300A
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burdock
fermentation
fermented
edule
arctium
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KR101198914B1 (en
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한성욱
정영미
이동섭
이선하
한승엽
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한성욱
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration

Abstract

PURPOSE: A fermented arctium edule product and a producing method thereof are provided to secure the excellent flavor of arctium edule and the controlling effect on cavity-causing bacteria. CONSTITUTION: A producing method of a fermented arctium edule product comprises the following steps: mixing washed arctium edule roots and leaves in a weight ratio of 8:2, and grinding the mixture; adding water to the ground arctium edule, and sterilizing for 15minutes at 121deg C: injecting bacillus subtilis into the sterilized arctium edule solution, and fermenting the mixture for 48~72hours; and aging the fermented product for 1~3days at 10~20deg C, and filtering and concentrating.

Description

충치균 생육을 억제하는 우엉발효물 및 제조방법{Fermented Burdock having anti-decayed function, and it's manufacturing method}Fermented Burdock having anti-decayed function, and it's manufacturing method

본 발명은 우엉뿌리와 우엉잎을 주원료로 하여 바실러스 서브틸리스(Bacillus subtilis)로 발효, 숙성시킴으로서 발효전에 비해 각종 유용한 생리활성물질의 함량이 증가하고, 특히 충치원인균에 대한 생육억제 효과가 탁월히 증가된 우엉발효물 및 이를 제조하는 공정을 제공하는 것에 관한 것이다. The present invention is fermented and aged with Bacillus subtilis (Burberry root and Burdock leaf) as the main raw materials to increase the content of various useful biologically active substances compared to before fermentation, in particular, the growth inhibitory effect on the caries cause bacteria An increased burdock fermentation and a process for producing the same are provided.

우엉(Arctium lappa)은 높이 50~150 ㎝이고 뿌리는 30~60 ㎝를 갖는 쌍떡잎식물로서식물분류학적으로 국화과에 속하는 두해살이풀이다. 우엉은 강건하여 병이 거의 없고 추위에도 매우 강하며 토질을 별로 가리지 않으며, 번식은 종자나 포기나누기로 하는등 농사법도 용이한 품종이다. 야생종은 유럽·시베리아·만주 등지에 자생하며, 유럽에서는 간혹 어린 잎과 뿌리를 식용으로 하고, 중국에서는 종자를 우방자라 하여 이뇨제로 사용하고 있다. 채소로서는 일본에서 발달되었는데 한국에 들어와 재배가 증가되고 있는 귀화식물이다. Burdock ( Arcium) lappa ) is a dicotyledonous plant with a height of 50-150 ㎝ and a root of 30-60 ㎝, and is a biennial herb belonging to the Asteraceae. Burdock is hardy, hardly sick, very strong against cold, and does not cover the soil very much. Wild species grow wild in Europe, Siberia and Manchuria. In Europe, young leaves and roots are sometimes eaten, and in China, seeds are known as allies and used as diuretics. As a vegetable, it was developed in Japan, but it is a naturalized plant that is growing in Korea.

이러한 우엉은 삶은 형태의 경우 주로 100g당 수분 76.7%, 단백질 2.9g, 탄수화물 19.4g, 칼슘 50㎎, 인 65㎎, 비타민 C 2㎎로 구성되어 있으며, 당질이 많은 알칼리성 식품으로 무엇보다 섬유질이 풍부하다. 주성분인 당질에는 녹말이 적고 대부분이 혈당강하에 도움이 되는 이눌린이라는 다당체 성분으로 구성되어 있어 미생물에 의해 용이하게 이용될 수는 없다. 이외에도 우엉에는 카페인산(caffeic acid), 클로르겐산(chlorgenic acid)와 같은 폴리페놀계 화합물이 3.6%가 함유되어 노화촉진의 주된 역할을 하는 활성산소 제거 효능이 있다고 알려지고 있다. 또한 우엉은 관절염, 생인손, 종기, 정장작용 및변통, 자양강장등에 효과가 있다고 알려져 있다. 이와 같은 성분 및 효능을 가진 우엉을 섭취하는 방법은 여러 가지가 있는데, 주로 뿌리는 조미를 하여 날로 섭취하거나 식초에 담구어 우엉초를 만들어 먹는 방법이 있으며, 우엉잎은 쪄서 먹거나 뿌리와 함께 물에 끓여 차의 형태로 섭취하는 방법이 있다. This boiled boiled egg is mainly composed of 76.7% water, 2.9g protein, 19.4g carbohydrate, 50mg calcium, 65mg phosphorus, and 2mg vitamin C per 100g. Do. The main component of the sugar is starch and is mostly composed of a polysaccharide called inulin, which helps lower blood sugar, and thus cannot be easily used by microorganisms. In addition, burdock is said to contain 3.6% of polyphenol-based compounds such as caffeic acid and chlorgenic acid, which are known to have the effect of removing active oxygen, which plays a major role in promoting aging. Burdock is also known to be effective in arthritis, human hands, boils, intestinal action and pain, and nourishing tonic. There are many ways to consume burdock that has the same ingredients and effects.The roots are seasoned with seasoning or immersed in vinegar to make burdock.The burdock leaves are steamed or eaten together with roots in water. You can boil it and eat it in the form of tea.

최근 우엉추출물의 피부 수렴 및 피부트러블 개선 효능이 검증되면서 화장품 소재로 주목을 받고 있으며(국내등록 10-0874113호), 또한 우엉발효 추출물이 모공축소용 화장품 소재로의 효능이 더 우수하다는 내용도 출원된 바 있다.(국내 출원 10-2008-0030550호) 하지만, 상기 발명들은 거의 우엉뿌리 추출물을 사용하였고 우엉발효추출물 또한 우엉추출물 이외에 다른 당분(주로 포도당)을 추가로 첨가하여 발효시켜 순수한 우엉추출물 발효라고는 보기 어려우며, 보충적으로 당분을 전혀 첨가하지 않은 본 발명과는 확연히 다른 차이점이 있다. 뿐만 아니라, 기존의 경우 우엉발효물의 용도가 화장품 소재로 국한되어 있다. 이와 달리, 본 발명에서는 다 른 당분의 첨가가 일체 없이 우엉뿌리와 잎만을 주원료로 단독 발효시켰으며, 이러한 발효물이 충치균 생장억제 효과가 있다는 것은 본 발명자가 새로이 발견한 내용이다. Recently, burdock extract has been attracting attention as a cosmetic material as the efficacy of skin convergence and skin trouble improvement has been verified (Domestic Registration No. 10-0874113), and also the contents that the burdock fermentation extract is more effective as a cosmetic material for shrinking pores However, the inventions almost used burdock root extract and fermented burdock extract was also fermented by adding other sugar (mainly glucose) in addition to burdock extract to ferment pure burdock extract. Is difficult to see, and there is a distinct difference from the present invention in which no sugar is supplemented at all. In addition, the existing use of burdock fermentation is limited to cosmetic materials. On the contrary, in the present invention, only the burdock root and the leaf were fermented alone as the main raw materials without any addition of other sugars, and it is a newly discovered fact that the fermented product has the effect of inhibiting the growth of caries.

충치예방용 천연물 소재에 관한 연구는 이미 오래전부터 개발되어 왔으며, 이와 관련된 특허도 상당히 많은 수가 공개되어 있다. 이들 예로서, 한국특허공개 제1999-0074116호, 제1999-0078621호, 제2000-0065613호, 제2008-0077666호, 제2008-0112024호, 제2009-0068811호등이 있다. 그러나, 이들 특허들 중 본 발명에서 주장하는 우엉발효물에 관한 내용은 전혀 개시된 바 없다. Research on the prevention of tooth decay has been developed for a long time, and a large number of patents have been published. As examples of these, there are Korean Patent Publication Nos. 1999-0074116, 1999-0078621, 2000-0065613, 2008-0077666, 2008-0112024, 2009-0068811, and the like. However, none of these patents discloses the burdock fermentation claimed in the present invention.

이에 본 발명자들은 충치예방에 좋은 식이섬유를 다량 함유한 우엉을 이용하는 방법에 관하여 연구를 하던 중 우엉을 뿌리와 잎을 함께 발효시킬 경우 발효전과는 달리 풍미가 개선되고 충치균 억제 효과가 탁월히 증가됨을 발견하고, 본 발명을 완성하게 되었다.Therefore, the present inventors, while studying how to use a burdock containing a large amount of dietary fiber good for prevention of tooth decay, when fermented burdock root and leaves together, the flavor is improved and the inhibitory effect of caries is greatly increased unlike before fermentation. Discovered and completed the present invention.

따라서, 본 발명의 하나의 목적은 우엉뿌리와 우엉잎을 발효시켜 제조한 우엉발효물또는 그 발효추출물을 제조하는 방법을 제공하는 것이다.Accordingly, one object of the present invention is to provide a method for producing a burdock fermentation product or a fermentation extract thereof prepared by fermenting burdock root and burdock leaf.

또한, 본 발명의 다른 하나의 목적은 상기 방법에 의하여 제조된 우엉발효물을 덴탈케어용 일반 식품 및 건강기능성 식품 또는 식품첨가물로 제공하는 것이다. In addition, another object of the present invention is to provide a burdock fermented product prepared by the method as a general food and health functional food or food additives for dental care.

하나의 양태로서, 본 발명은 우엉 뿌리와 우엉잎을 이용한 우엉발효물을 제조하는 방법에 관한 것이다.In one aspect, the present invention relates to a method for producing a burdock fermentation using burdock root and burdock leaf.

구체적으로, 본 발명은 (1) 우엉 뿌리와 잎을 중량비 8:2로 혼합한 후 세척하고 분쇄하는 단계; (2) 분쇄한 우엉에 물을 부피비 2:8로 첨가하는 단계; (3) 입구를 봉한 후 우엉분쇄물과 물 혼합물을 121℃에서 15분 멸균하는 단계; (4) 공지의 바실 러스 서브틸리스(Bacillus subtilis) 균을 상기 혼합물 전체 부피에 대하여 4 내지 6%의 비율로 접종하고 30~37℃에서 2-3일간 발효하는 단계; (5) 발효 종료 후 1 내지 3일 동안 15~20℃에서 숙성하는 단계; 및 (6)이를 100-200메쉬 체를 이용하여 거른 후 액체부위만을 취하여 얻은 초기 부피의 10-100배로 줄어들게 농축시켜 농축액을 얻는 단계를 포함하는 우엉발효물의 제조 방법에 관한 것이다.Specifically, the present invention (1) after mixing the burdock root and leaves in a weight ratio of 8: 2, washing and pulverizing; (2) adding water to the ground burdock in a volume ratio of 2: 8; (3) sealing the inlet and sterilizing the burdock mill and water mixture at 121 ° C. for 15 minutes; (4) Bacillus subtilis known in the art subtilis ) bacteria inoculated at a rate of 4 to 6% with respect to the total volume of the mixture and fermented at 30 ~ 37 ℃ 2-3 days; (5) aging at 15 ~ 20 ℃ for 1 to 3 days after the end of fermentation; And (6) it is filtered using a 100-200 mesh sieve and then concentrated to reduce to 10-100 times the initial volume obtained by taking only the liquid site to obtain a concentrate of burdock fermentation.

본 발명에서 우엉발효물은 우엉 뿌리와 잎을 중량비 8:2로 혼합하여 상기(1)~(6)의 단계를 거쳐 제조된 발효농축액을 의미하며, 이는 하기 표 1에 기재된 바와 같이 식품공전법에 따라 분석한 결과, 발효전 열수추출 농축액과 비교하여 성분의 차이가 있다. Burdock fermented product in the present invention means a fermentation concentrate prepared by the step (1) to (6) by mixing the burdock root and leaves in a weight ratio of 8: 2, which is shown in Table 1 below. As a result of the analysis, there is a difference in components compared to the hot water extract concentrate before fermentation.

Figure 112009080668540-PAT00001
상기한 방법에 의하여 제조된 본 발명의 우엉발효물은 상기한 방법에서 발효시키지 않은 열수추출물에 비하여 당도와 산도는 다소 낮아졌으며, 총폴리페놀 함량 및 칼슘, 인과 같은 무기질 성분의 함량이 각각 40%, 31%, 23% 증가하였다. 또 한, 동일농도로 첨가한 배지에서 충치원인균인 Streptococcus mutans 균의 생육을 최대 68% 정도 저해하는 효과를 가지고 있음을 확인할 수 있다(실시예 1 및 도 2 참조). 또한, 본 발명의 우엉발효물은 우엉 열수추출물에 비해 이취가 감소하여 풍미가 개선된 특징을 가짐으로서 향후 식품 첨가소재로의 장점을 가진다.
Figure 112009080668540-PAT00001
The burdock fermentation product of the present invention prepared by the above method was slightly lower in sugar and acidity than the hot water extract not fermented in the above method, and the total polyphenol content and the content of inorganic components such as calcium and phosphorus were 40%, respectively. , 31%, 23% increase. In addition, it can be confirmed that the medium added at the same concentration has an effect of inhibiting the growth of Streptococcus mutans bacteria, the causative agent, by up to 68% (see Example 1 and FIG. 2). In addition, the burdock fermentation product of the present invention has an advantage as a food additive material in the future by having a feature that the flavor is improved compared to the off-flavor of burdock hot water extract.

따라서 본 발명은 상기한 바와 같이 건강에 유용한 생리활성물질이 증가되고, 풍미와 기능이 개선된 덴탈케어용 천연 발효소재로서, 상기 제조 방법에 의하여 제조된 우엉발효물을 제공한다. Therefore, the present invention provides a burdock fermented product prepared by the manufacturing method as a natural fermentation material for dental care, which is increased in physiologically active substance useful for health and improved in flavor and function as described above.

본 발명의 우엉발효물은 충치균인 뮤탄스균의 생육억제 효과가 탁월하고 기존 우엉의 쌉쌀한 맛 및 갈변등 단점으로 작용했던 낮은 기호도가 개선되어 다양한 덴탈케어용 기능성 식품으로의 응용이 가능하며, 무엇보다 종래 용도가 국한되었던 우엉의 새로운 용도창출 및 이를 통한 부가가치 창출이 가능한 매우 유용한 발명이다. The burdock fermentation product of the present invention has excellent growth inhibitory effect of mutans bacterium, which is a decayed fungus, and has improved low palatability, which acted as a disadvantage of the bitter taste and browning of the existing burdock. It is a very useful invention that can create a new use of burdock, which has been limited to the conventional use, and create value added through it.

이하 본 발명을 하기 실시예에 의하여 상세히 설명한다. 다만, 하기 실시예는 본 발명을 예시하는 것이므로 본 발명의 내용이 하기 실시예에 의하여 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are intended to illustrate the present invention, and the content of the present invention is not limited by the following examples.

제조예Manufacturing example 1. 본 발명의  1.of the present invention 우엉발효물Burdock Fermentation 제조 Produce

(1) 우엉 뿌리와 잎을 재래시장에서 10㎏ 구입하고 선별해서 깨끗이 세척하였다. (1) Burdock roots and leaves were purchased 10kg from the traditional market, selected and washed thoroughly.

(2) 상기 (1)의 우엉 원재료인 뿌리와 잎을 중량비 8:2로 혼합하여 분쇄하였다.(2) The root and leaves of the burdock raw material of (1) were mixed and ground in a weight ratio of 8: 2.

(3) 분쇄된 혼합물에 물을 부피비 2:8로 첨가하여 잡균의 오염을 막기위해 고온 고압 멸균기(autoclave, vision)로 121℃에서 15분 멸균하여 준비하였다. (3) Water was added to the ground mixture in a volume ratio of 2: 8, and sterilized for 15 minutes at 121 ° C. using a high temperature autoclave (vision) to prevent contamination of various bacteria.

(4) 멸균된 우엉분쇄물에 공지의 바실러스 서브틸리스 종균을 부피비 5% 이내로 접종한 후, 30 ~ 37℃에서 2~3일간 발효한 후, 발효물을 15~20℃에서 1~3일 숙성시켰다. (4) After inoculating the Bacillus subtilis spawn known to the sterilized burdock grinding powder within 5% by volume, fermented at 30 ~ 37 ℃ for 2-3 days, and then fermented products at 15 ~ 20 ℃ for 1-3 days Aged.

(5)이를 100 ~ 200메쉬 체로 걸러 고형분을 제거한 후 액체만을 취하여 얻은 초기 부피의 10-100배로 줄어들게 감압농축기(evaporator, EYELA)로 농축하여 농축액을 얻었다. (5) This was filtered through a 100 ~ 200 mesh sieve to remove the solids and then concentrated to a concentration of a reduced pressure (evaporator, EYELA) to reduce to 10-100 times the initial volume obtained by taking only the liquid to obtain a concentrate.

실시예Example 1.  One. 생균수Viable count 측정법을 이용한  Measurable 우엉발효물의Burdock Fermentation 뮤탄스균Mutans 생육억제 효능 평가 Growth inhibition effect evaluation

우엉발효물의 충치억제 효과를 검토하기 위하여 충치 유발균으로 알려져 있는Streptococcus mutans 균주를 한국미생물보존센터로부터 분양받아(KCCM 40105) BHI 배지(Difco, USA)에서 37 ℃, 30시간 혐기배양(5%H2 +95%N2) 배양 후 배양액과 글리세롤을 4:6의 비율로 혼합하여 -70℃에서 보관하여 사용하였다. 이후 아무것도 첨가하지 않은 BHI 액체 배지와 동일한 배지에 우엉발효물을 100㎍/㎖~500㎍/㎖농도별로 첨가하여 상기와 동일한 배양조건으로 배양하여 수득한 균체 배양액을 BHI 아 가플레이트에 도말하여 자라는 생균수를 측정하였다. 그 결과 [도2]와 같이 농도 의존적으로 충치원인균인 S. mutans의 생육을 저해하는 양상이 확인되었고 특히 400㎍/㎖ 첨가시 생균수가 비첨가시 8.2x105 cfu/㎖에서 1.4x105cfu/㎖으로 현저히 줄어들었음을 확인할 수 있었다. To examine the caries inhibition effect of burdock fermentation, Streptococcus mutans strain known as caries-causing bacteria was distributed from Korea Microbiological Conservation Center (KCCM 40105) and anaerobic culture at 37 ° C for 30 hours in BHI medium (Difco, USA) (5% H). 2 + 95% N 2 ) After culturing, the culture solution and glycerol were mixed at a ratio of 4: 6 and stored at -70 ° C. After the addition of burdock fermented by 100㎍ / ㎖ ~ 500㎍ / ㎖ concentration in the same medium as the BHI liquid medium to which nothing was added, the culture medium obtained by culturing under the same culture conditions as above to grow on the BHI agar plate The number of viable cells was measured. As a result, as shown in [Fig. 2], the concentration-dependent inhibition of the growth of S. mutans, which is a decay-causing bacterium, was confirmed. Especially, when 400 μg / ml was added, the number of viable cells was not added at 8.2x10 5 cfu / ml and 1.4x10 5 cfu / ml. It was confirmed that the markedly reduced to ㎖.

도 1은 본 발명의 우엉발효물을 만드는 제조공정을 도시한 그림이다. 1 is a diagram showing a manufacturing process for making a burdock fermentation of the present invention.

도 2는 본 발명의 우엉발효물(■)과 대조군인 발효균을 접종하지 않은 우엉발효전(□)의 충치원인균 생육억제 효과를 비교한 결과이다. Figure 2 is a result of comparing the growth inhibitory effect of caries cause germ of the burdock fermentation (■) of the present invention and burdock fermentation (□) not inoculated with the control fermentation bacteria.

Claims (7)

(1) 세척한 우엉과 잎을 중량비 8:2로 혼합하여 분쇄하는 단계;(1) mixing and washing the washed burdock and leaves in a weight ratio of 8: 2; (2) 분쇄한 우엉에 물을 부피비 2:8로 첨가하여 밀봉한 후 121℃에서 15분간 멸균하는 단계;(2) adding water to the ground burdock in a volume ratio of 2: 8 and then sealing it for 15 minutes at 121 ° C .; (3) 바실러스 서브티리스(Bacillus subtilis) 균을 상기 우엉멸균액에 전체 부피에 대하여 4 내지 6%의 비율로 접종하고 발효하는 단계; (3) Bacillus subtilis subtilis ) bacteria inoculated and fermented into said burdock sterilizing solution at a rate of 4 to 6% relative to the total volume; (4) 1 내지 3일 동안 숙성하는 단계; 및(4) aging for 1-3 days; And (5) 여과하여 농축하는 단계;(5) filtration and concentration; 를 포함하는 우엉발효물의 제조 방법.Method of producing a burdock fermentation comprising a. 제1항에 있어서, 상기 (3) 단계의 발효는 30 내지 40℃에서 48 내지 72시간 발효하는 것을 특징으로 하는 우엉발효물의 제조 방법.The method of claim 1, wherein the fermentation of step (3) is a fermentation of burdock fermentation, characterized in that the fermentation for 48 to 72 hours at 30 to 40 ℃. 제1항에 있어서, 상기 (4) 단계의 숙성은 10 내지 20℃에서 24 내지 72시간 이루어지는 것을 특징으로 하는 우엉발효물의 제조 방법.The method of claim 1, wherein the fermentation of step (4) is performed at 10 to 20 ° C for 24 to 72 hours. 제1항에 있어서 (5) 단계의 여과는 100 내지 200메쉬의 체로 우엉발효액에 남아있던 고형분을 제거하는 것을 특징으로 하는 우엉발효물의 제조 방법.The method of claim 1, wherein the filtration in step (5) removes the solids remaining in the burdock fermentation broth with a sieve of 100 to 200 mesh. 제1항에 있어서 (5) 단계의 농축은 여과하여 얻은 액의 부피대비 10~100배로 줄어들게 농축시키는 것을 특징으로 하는 우엉발효물의 제조 방법.The concentration of step (5) is the method of producing a burdock fermentation, characterized in that the concentration is reduced to 10 to 100 times the volume of the liquid obtained by filtration. 제1항 내지 제5항 중의 어느 한 항의 방법에 의하여 제조된 우엉발효물.A burdock fermented product prepared by the method of any one of claims 1 to 5. 제6항에 있어서 제조된 발효물이 충치유발균인 뮤탄스균의 생육저해를 The fermentation product of claim 6 is to inhibit the growth of mutans bacteria 50~90%하는 것을 특징으로 하는 우엉발효물.Burdock fermentation, characterized in that 50 to 90%.
KR1020090131717A 2009-12-28 2009-12-28 Fermented Burdock having anti-cavity funciton KR101198914B1 (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170120405A (en) * 2016-04-21 2017-10-31 주식회사 엘지생활건강 Composition for prevention or treatment of oral disease comprising Arctiin
KR20180096023A (en) 2017-02-20 2018-08-29 농업회사법인 주식회사 들산초 Manufacturing method for fermentation vinegar of great burdock and its application to beverage
KR20210001194A (en) 2019-06-27 2021-01-06 박호근 Methods of manufacture of lactobacillus fermented burdock tea
CN114631551A (en) * 2022-03-23 2022-06-17 徐州天利工贸有限公司 Method for manufacturing burdock protein plant meat meal replacement bar

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170120405A (en) * 2016-04-21 2017-10-31 주식회사 엘지생활건강 Composition for prevention or treatment of oral disease comprising Arctiin
KR20180096023A (en) 2017-02-20 2018-08-29 농업회사법인 주식회사 들산초 Manufacturing method for fermentation vinegar of great burdock and its application to beverage
KR20210001194A (en) 2019-06-27 2021-01-06 박호근 Methods of manufacture of lactobacillus fermented burdock tea
CN114631551A (en) * 2022-03-23 2022-06-17 徐州天利工贸有限公司 Method for manufacturing burdock protein plant meat meal replacement bar

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