KR20110077882A - The producing process of functional and fermented material containing high-concentration gaba by fermentation with yeast extract - Google Patents

Abstract

PURPOSE: A functional fermentation material containing GABA of high concentration and seaweed oligosaccharides is provided to remove fishy smell of seaweeds and to ensure antibacterial and anti-hypertension efficacy. CONSTITUTION: A functional fermentation material containing natural GABA of high concentration, low molecular oligosaccharides, and seaweed mineral is prepared using yeast extract, seaweeds, or mixture thereof. The yeast extract is a liquid, powder, or combination type. A method for preparing the functional fermentation material comprises: a step of mixing prepared yeast extract with water and sterilizing to prepare a medium; a step of cooling the medium by 30-37°C; a step of inoculating Lactobacillus, yeast, or mixture thereof and fermenting; and a step of sterilizing the fermentation liquid and precisely filtering.

Description

Functional fermentation material containing high concentration of natural BAA using yeast extract and its preparation method {The producing process of functional and fermented material containing high-concentration GABA by fermentation with yeast extract}

The present invention relates to a functional fermentation material containing a large amount of GABA and seaweed oligosaccharides, such as seaweed minerals by fermentation using yeast extract, seaweed or a mixture thereof as a main raw material and a method for producing the same. More specifically, yeast extract, algae or a mixture thereof is added to 5 to 40% (w / v) of the fermentation process, using yeast extract, algae or By fermenting a mixture thereof, the present invention relates to a functional fermentation material containing high concentration of natural GABA and algae oligosaccharides, including seaweed mineral and fucose derived from fucoidan.

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.

In general, GABA (Gamma Amino Butyric Acid) 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, it is known to be effective in lowering blood pressure and pain relief, mental stability, liver, kidney function improvement, colon cancer suppression, etc. It is a pharmacologically very attention substance.

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 necessary amount in the food for the pharmacological action. In order to overcome this problem, researches are being actively conducted to discover and use food materials containing a large amount of GABA.

In addition, L-glutamic acid, a representative neurotransmitter of the central nervous system, is known to induce neuronal activity, and is decarboxylated by the catalysis of glutamate decarboxylase (GAD) to convert L-glutamic acid into GABA. Is switched. 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 and is called piperiric acid, has a melting point of 202 ℃, and is thermally stable, 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 brain excitement, and there are neurons that deliver GABA in spine and invertebrates, and epileptic seizures are suppressed when GABA is supplied to these neurons sufficiently. It has been.

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 development of diseases such as schizophrenia 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 flora and fauna, and is present in the neuromuscular junction of crustaceans, the cerebellum of mammals, etc., and acts 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 in the case of brown rice, the content of GABA increases more than three times by germination.

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 eliminating 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, headache, etc.), brain It is known to promote cell metabolism (learning ability), increase memory, relieve stress, relieve premenstrual tension, strengthen immunity, and restore vision.

In addition, the high blood pressure can be prevented in the daily diet, GABA-containing tea, brown rice, solid materials, etc. have been developed, but the concentration of GABA is low and the application range is limited in shape. In addition, as the awareness of GABA is rising and products containing high concentration of GABA are expected in the market, it is required to select new materials and develop new products using them. Therefore, the development and dissemination of a technique for converting glutamic acid present in seaweed into GABA in a large amount so that GABA, which has a quantitative restriction, can be increased to an expected amount of physiological activity.

Looking at the prior art, a method for producing germinated brown rice with enhanced GABA component and a method for preparing germinated brown tea with enhanced GABA component (Registration No. 10-0558760-0000) and a method for preparing Takju and Yakju using steamed germinated brown rice ( No. 10-0452050-0000) shows the strengthening method of GABA ingredients and the development of alcoholic beverage using germinated brown rice, respectively, and extracted fermentation solution containing GABA ingredients and a large amount of functional oligosaccharides simultaneously using seaweeds. There is no production method for obtaining GABA content in higher yield according to the preparation of the fermented powder.

Seaweed is a food that can be eaten abundantly in quantity, and it is a food that has a fresh sea taste in taste. Generally, about 10% of protein is included and 30% to 40% of sugar (Starch) is contained but is not expressed in calories because it is vegetable fiber. Seaweed contains many minerals that are essential for good health, and at the same time it contains body-building nutrients such as proteins. Seaweeds such as seaweed, seaweed, and kelp are rich in potassium ions and are very good alkaline health foods. Among them, Haitai, or seaweed, is a health food with very good nutrients, and contains much more protein and carbohydrates than other foods. In addition, seaweed is effective as a health food for preventing adult diseases in that it is a vegetable fiber. Ions from seaweed are absolutely necessary for metabolism because they are excreted in combination with acidic waste products in the body. Therefore, the nature of seaweed contributes greatly to the direct excretion of waste products as well as to the elimination of secondary toxicity. This is because algae have a high function of alginate, which is a high quality vegetable fiber. In particular, this helps the peristalsis movement of the large intestine to reduce constipation. Seaweed contains calcium ions (Ca ++), which is effective in preventing osteoporosis or osteomalacia and preventing aging. In addition, iodine, abundant in algae, stimulates appetite, prevents thyroid edema, and softens hair. It has a fragrant sea smell and contains much of dietary fiber, similar to seaweed, kelp or other seaweeds, which promotes peristalsis of the large intestine and induces waste excretion.

In other words, algae contains a large amount of amino acids (Glutamic Acid and Aspartic Acid), and is also recognized as an ideal natural food because it is rich in seaweed oligosaccharides (Fucoidan, etc.), which is spotlighted as a highly functional natural material. It is found that the seaweeds are deeply involved in diet, treatment of constipation by intestinal action, and extracorporeal release 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, and stroke, including antibacterial, antioxidant, antiviral, and anticancer activities.

However, in the case of conventional algae, especially brown algae, alginic acid (Algin acid), which is a highly viscous substance, is eluted during extraction and processing, and thus, field processing suitability such as separation and purification has been very poor, which has been a factor of cost increase. In particular, fucoidan, which is known to be present in large amounts of seaweed, kelp and seaweed, in brown algae, is also highly viscous-sulfur polysaccharide to extract and purify it. Therefore, an effective separation and purification technique with high viscosity materials such as alginic acid is inevitably required. The ultrafiltration method introduced for high-purity separation and purification of these functional materials is a hollow fiber membrane ultrafiltration method (ULTRAFILTRATION), which is a membrane filter of a membrane or hollow fiber module type and a micropore thereof. It is widely used in precision filtration process by the pressure type separation purification method using Pore Size). However, in order to apply the ultrafiltration process, not only pre-filtering is required but also the separation efficiency decreases rapidly due to fouling phenomena of the membrane filter during the filtration process. Highly viscous materials could not be introduced in the mass production process due to excessive segregation and excessive operating costs. In addition, algae are consumed in the form of powder or pill in the form of simple processing, but they expose the limits of mass consumption due to poor taste and palatability, and as a means to improve seaweed noodles (Tashima noodles, 톳 noodles, etc.) Although it is added and ingested during the preparation of such as, due to the constraints such as texture and flavor, and poor processing aptitude, it is not expected to improve the amount of addition to express the substantial effect that seaweed has.

On the other hand, as a natural well-being food, seaweed (Tashima) not only possesses the utility as a dietary food and high-functional physiologically active substances such as fucoidan, but also contains a traditional natural seasoning containing glutamic acid, which is widely known as a pronoun (MSG) of seasoning. It has been widely used as a material. Recently, GABA, which has been proven to have excellent physiological activities such as lowering blood pressure, promoting brain cell metabolism and hangover, has been found to be produced through glutamic acid, a precursor of GAD decarbonization. In addition, the technology to increase the content of GABA is being developed all over the world, but it is the current situation that leads to the fermentation technology that mainly converts to GABA through artificial fermentation after chemically adding and increasing chemical MSG. Against.

An object of the present invention is to provide a method for producing a functional fermentation material containing high concentration of natural GABA by fermenting yeast extract, seaweed or a mixture thereof as a main raw material, and lactic acid bacteria, yeast or a mixture thereof.

In addition, it is an object of the present invention to provide a functional fermentation material containing a large amount of seaweed minerals, such as high concentration natural GABA and seaweed oligosaccharides and fucoidan derived from fucoidan.

In addition, an object of the present invention is to provide a health functional food comprising the functional fermentation material as an active ingredient.

The present invention provides a method for producing a functional fermentation material containing high concentration of natural GABA fermented using yeast extract, seaweed or a mixture thereof as a main raw material.

The yeast extract, algae or a mixture thereof is included to be 5 to 40% (w / v) of the fermentation process.

Yeast extract of this invention contains a liquid form, a powder form, or a mixture of these.

Hereinafter, the functional fermentation material manufacturing method of the present invention will be described in detail.

Functional fermentation material produced using the yeast extract of the present invention as a main raw material,

(1) mixing the prepared yeast extract with water to be 5 to 40% (w / v) of the total weight, and then sterilizing to prepare a medium;

(2) cooling the medium of (1) to 30 to 37 ° C., and then inoculating the fermentation microorganisms by inoculating the lactic acid bacteria, yeast, or a mixture thereof; And

(3) sterilizing and microfiltration the fermentation broth;

It may be prepared to include.

More specifically, (1) the step of preparing a raw material prepared by subdividing the yeast extract, which is a main raw material of the functional fermentation material, into the fermenter so as to be easily added;

(2) mixing the prepared raw materials to 5 to 40% (w / v) of the total weight of water, and then preparing a medium for sterilizing at 121 ° C. for 15 minutes to remove various germs;

(3) cooling step of cooling to a fermentation titration temperature of 30 ~ 37 ℃;

(4) fermentation step;

(5) sterilization of the fermented broth after high-temperature autoclaving at 121 ° C. for 15 to 20 minutes to kill fermented microorganisms that have multiplied logarithmically during the fermentation period;

(6) sterilizing the sterilized fermentation broth with 0.05 to 0.1 μm or less of water-soluble substance to take only a clear and clean fermentation broth;

(7) drying the finely filtered fermentation broth by spray drying or lyophilization, etc. to prepare a powder, followed by pulverizing and pulverizing; And

(8) may be configured to package the powdered functional fermentation material in accordance with the capacity.

(4) Lactobacillus brevis BJ-20 or Lactobacillus brevis BJ-20 as a fermentation microorganism in the fermentation step, genus Saccharomyces, Candida, Schizocaromyces genus, Cluberomyces genus, Genus genus, Pichia Yeast belonging to the genus can be used and Saccharomyces cerevisiae or Candida utility can be used. Preferably, the inoculation of Saccharomyces cerevisiae MBP-27 alone or mixed with lactic acid bacteria and inoculated, fermented at a temperature of 30 ℃ ~ 37 ℃. At this time, the fermentation microorganisms are inoculated to be 1-5% (w / v) of the total weight, inoculate the fermentation microorganisms and fermentation for 2 to 7 days so that fermentation by the fermentation microorganisms can occur sufficiently.

In addition, yeast extract uses powder and liquid products, and when mixed yeast extract and seaweed, 1: 1 ~ 1: 3 (w: v) or 2: 1 ~ 6: 1 (w: v It is preferable to mix in the range of). In addition, when mixing the liquid type yeast extract and seaweed, it is preferable to mix within the range of 1: 1 to 1: 3 (v: v) or 2: 1 to 6: 1 (v: v). It is important that the algae are mixed at the above-mentioned ratio because the algae absorb moisture and thus cannot form a medium when the amount of the algae increases compared to the yeast extract.

Yeast extract of the present invention is a natural material extracted from yeast has been grafted with food for a long time and its utility is increasing day by day. The safety of yeast used in the diet is a scientifically proven material, with more than 50% protein and a rich source of vitamins B1 and B2, nicotinic acid and folic acid (folic acid). . Yeast is also used for fermentation and inflation in food manufacturing, and eats sugar and produces alcohol and carbon dioxide. Alcohol is used in beer and wine production, and carbon dioxide is used in the baking industry. Sparkling wine and beer contain some carbon dioxide in the finished beverage, and the alcohol from the bread is released when the dough is cooked. Fermentation of wine is initiated by yeasts native to the vineyard, but industrially used yeasts are far superior in alcohol fermentation capacity. It is mainly used after being fermented and processed for dry yeast or yeast extract, and its effects and efficacy are known to be useful as health food materials because it is rich in nutrients such as protein, vitamin B group and nucleic acid. It is extracted from proteins and ribo nucleic acids contained in yeast cells and contains abundant useful ingredients such as amino acids, peptides, vitamins and nucleic acids, making it an ideal ingredient for seasonings, microorganisms and cosmetics. ought.

The yeast extract manufacturing method includes a method of using raw yeast as a raw material by self-extinguishing method and decomposing the contents of the yeast by using enzymes owned by the yeast itself. Since it can be decomposed well, the result is good and there is an advantage that the manufacturing cost can be saved. One method is to deactivate the yeast enzyme group by heat treatment or drying treatment, and then add enzymes according to the purpose, such as proteolytic enzyme and ribonuclease, to decompose and extract the yeast components. have. Enzymatic digestion can be used to control the components of the extract to some extent, and the extracts extracted by the self-extinguishing method or the addition of enzyme are separated from insoluble substances such as cell walls, and then concentrated and sterilized. do. This yeast extract contains glutamic acid, which is required to be converted to GAGB, and contains about 1333ppm of GABA precursor glutamic acid in 1g of yeast extract.

In addition, the present invention can be prepared by adding a mixture of seaweed and yeast extract to the fermentation process. The manufacturing method is as follows.

(1) sterilizing the yeast extract and pretreated seaweed by mixing water to be 5-40% (w / v) of the total weight, and cooling to 30-37 ° C. to prepare a medium;

(2) fermenting lactic acid bacteria, yeast or a mixture of these as fermentation microorganisms in the medium and then fermenting them; And

(3) sterilizing and microfiltration the fermentation broth;

It may be prepared to include.

More specifically,

(1) preparing a yeast extract, which is a main raw material of the functional fermentation material, and pretreating algae by pulverization including washing with water and desalting;

(2) mixing the pre-treated raw material to 5 to 40% (w / v) of the total weight, and then preparing a medium for sterilizing at 121 ° C. for 15 minutes to remove various bacteria;

(3) cooling to a fermentation titration temperature of 30 ~ 37 ℃;

(4) fermentation step;

(5) killing the fermented microorganisms that have been algebraically grown during the fermentation period by autoclaving the fermentation broth at 15 ° C. for 15 to 20 minutes;

(6) removing the fermentation residue using a vibrating body;

(7) sterilizing the sterilized fermentation broth with 0.05 to 0.1 μm or less of water-soluble substances to take only a clear and clean fermentation broth;

(8) drying the fine filtered fermentation broth by spray drying or lyophilization to produce a powder; And

(9) packing the powdered functional fermentation material in accordance with the capacity;

It may be prepared to include.

Lactobacillus brevis BJ-20 (Accession No. KCTC 11377BP) or yeast as the fermentation microorganism is Saccharomyces sp., Candida sp. For example, yeast belonging to the genus Pichia can be used, and Saccharomyces cerevisiae or Candida utility can be used. Preferably, the inoculation of Saccharomyces cerevisiae MBP-27 alone or mixed with lactic acid bacteria and inoculated, fermented at a temperature of 30 ℃ ~ 37 ℃. At this time, the fermentation microorganisms are inoculated to be 1-5% (w / v) of the total weight, inoculate the fermentation microorganisms and fermentation for 2 to 7 days so that fermentation by the fermentation microorganisms can occur sufficiently.

In the present invention, the process of precisely filtration of water-soluble materials in the production of functional fermentation materials is 0.05 ~ 0.1um by going through a microfiltration process using the "external circulation pressure-sensitive separator device" which is a precision filtration device developed by the present inventors In completing the product by drying only the water-soluble substance of the, the filtration system can minimize the loss of flavor generated during filtration by preventing external exposure during the filtration process.

In addition, "external circulation pressure reducing membrane system" is a membrane separation process that is isolated from the external environment, unlike the conventional pressurized process, by attaching a self-priming pump to the part where the filtrate comes out, it is a mild condition between 70 and 400 mmHg. In addition to minimizing the pressure on the membrane due to pressure, the liquid is suctioned and filtered by the self-priming pump from the filtrate discharge unit, so that the pump and the concentrate do not directly contact each other. It is very economical since there is no need for the cost and the cost of piping, valves and systems is minimized. In addition, it is designed to continuously release air from the bottom of each membrane (module) to continuously remove contaminants that can be adsorbed on the outer surface of the membrane. It has the advantage of having permeability (Fig. 3), and can also be prepared by separating the filtrate into fractions (Fig. 4).

Fermentation microorganisms used to prepare a functional fermentation material using a yeast extract of the present invention, seaweed or a mixture thereof include lactic acid bacteria and yeast.

In the case of lactic acid bacteria, it is preferable to use Lactobacillus brevis BJ20 (Accession No .: KCTC 11377BP) which has been isolated and identified from Korean traditional food by the present inventors.

In accordance with the provisions of the Budapest Treaty on the International Approval of Microbial Deposits in Patent Proceedings, Lactobacillus brevis BJ20 was issued on August 29, 2008 to KCTC (Korean Collection for Type Cultures). It was deposited with KCTC11377BP.

In the case of using yeast, the genus Saccharomyces cerevisiae, Saccharomyces cerevisiae MBP-27, the genus Candida, the genus Schizocarmaceae, It is preferable to use yeast belonging to the genus Cluberomyces, Hansenula, Pichia. All of these strains are excellent in GABA generating ability and are already excellent in removing off-flavor, such as seaweed odor inevitably generated during processing of seaweed. Therefore, by applying the above strain to the fermentation step, which is an important step in the production of a functional fermentation material, it is possible to complete a material containing a large amount of seaweed minerals, such as high concentration of GABA and algae oligosaccharides.

The algae of the present invention may be selected from the group consisting of kelp, shellfish, seaweed, seaweed stem, loot, green starch, starfish, falcon, falcon or mixtures thereof.

Referring to the functional fermentation material manufacturing method of the present invention in detail with examples and drawings of the present invention,

Functional fermentation material manufacturing process using yeast extract, seaweed or a mixture thereof is 5 to 40% of the total weight of the yeast extract or algae alone or mixed as shown in Example 1 and FIG. After adding so as to be sterilized by pressing at high temperature for 15 to 20 minutes at 115 ~ 125 ℃, and then cooled to 30 ~ 37 ℃, Lactobacillus brevis BJ-20 as a fermentation microorganism and Saccharomyces as yeast Yeasts belonging to the genus Genus, Candida genus, Ski survey caromyces genus, Cluberomyces genus, Hanshenula genus, Pichia genus, can be used, using Saccharomyces cerevisiae or Candida utilities. Among them, the Saccharomyces cerevisiae MBP-27 specialized by the present inventors was inoculated to be 1-5% (v / v) alone or mixed, and fermented for 2-7 days, thereby producing a large amount of minerals including high concentrations of natural GABA and seaweed oligosaccharides. A functional fermentation material was prepared.

In another aspect, the present invention provides a functional fermentation material comprising a seaweed oligosaccharide prepared according to the above production method. Functional fermentation material of the present invention is characterized by containing a high concentration of natural GABA components (Fig. 2).

In one experimental example of the present invention, the change in free amino acid composition before and after fermentation of the functional fermentation material produced by the present invention was examined, and as a result, it was confirmed that a large amount of GABA was produced after fermentation. Glutamic acid was found to be consumed by fermentation microorganisms as a precursor of GABA. In addition, it was found that fermentation with yeast extract increased the content of natural GABA compared to fermentation using only kelp which is a high concentration of natural GABA in seaweed (Experimental Example 1, Table 1).

In addition, when the fermentation using only yeast extract, it showed the highest GABA content compared to the solid content of the fermentation broth (Experimental Example 2). As shown in Table 2, when fermented using only yeast extract, the powder showed the highest GABA content. This is in contrast to solids and although brix is lower than the products that fermented kelp and yeast extract at the same time, it has a merit that the process from fermentation to powdering is monotonous due to its low viscosity during processing. In addition, the fermentation broth fermented using only the yeast extract can be easily powdered through spray drying rather than freeze drying, thereby reducing the production cost. Table 3 shows the GABA content by the amount of yeast extract added, it can be seen that the production yield can be increased in the production of high concentration of GABA using only the yeast extract.

The present invention includes a functional fermentation material containing a large amount of the GABA component and seaweed oligosaccharides, including a food supplement acceptable food supplement, blood pressure lowering, hangover relief, brain cell metabolism promotion, dementia prevention, memory enhancement, liver function Providing health functional foods useful for protection, antioxidants, stress relief, and sleep induction.

The functional fermentation material according to the present invention can be used as a health functional food because there is no toxicity to the human body can be ingested in the long term. When manufactured as a dietary supplement, forms included in beverages, snacks and confectionery bakers, porridge and soups are possible, but are not limited thereto. That is, when the functional fermented material powder according to the present invention is dissolved with conventional sweeteners, vitamins, amino acids, minerals, organic acids, fragrances or preservatives, etc. to prepare an aqueous solution, a water suspension, or a dosage form in a conventional dosage form, In addition to promoting brain cell metabolism and promoting blood flow, it can be an excellent health food to supplement the nutrients that are lacking. Therefore, the seaweed extract fermentation solution or the seaweed fermentation powder of the present invention as a main component, if necessary, one or more auxiliary selected from herbal extracts, vitamins, amino acids, sweeteners, minerals, organic acids, fragrances, fruit juice or preservatives, etc. Ingredients may be added, and an appropriate amount of water may be added thereto and sterilized, or a novel food obtained by the formulation of a conventional dosage form may be provided. Auxiliary components that can be used in the present invention usually means components that can be used by those skilled in the art and are not limited thereto.

As described above, the functional fermented material prepared according to the present invention is already excellent in taste and aroma by removing odors such as seaweed odor and fishy smell, as well as high concentration of natural GABA and a large amount of low molecular weight seaweed oligosaccharides and seaweed minerals. It contains antibacterial and antihypertensive effects.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are intended to illustrate the present invention in more detail, and the scope of the present invention is not limited by the following examples.

In the production of the functional fermentation material of the present invention, in order to maximize the yield of seaweed minerals, such as natural GABA and oligosaccharides of the final functional fermentation material, such as liquid or powdered yeast extract, washing, desalting, grinding, etc. Pretreat with and add.

Example 1 Preparation of Functional Fermentation Material Using Yeast Extract, Seaweed, and Mixtures thereof

1) Pretreatment of raw material (1): Prepare yeast extract, the main raw material of functional fermentation material, and pre-treat algae by rinsing, washing and desalting.

2) Preparation step of the medium (2): After mixing the pretreated raw material to 5 ~ 40% (w / v) of the total weight of water, sterilize for 15 minutes at 121 ℃ to remove bacteria.

3) Cooling step (3): Cool to 30 ~ 37 ℃, the fermentation titration temperature.

4) Fermentation stage (4): Lactobacillus brevis BJ-20 or yeast as fermentation microorganism is genus Saccharomyces, Candida genus, Schizocarcinomyces genus, Cluberomyces genus, Hanshenula genus, blood Yeast belonging to the genus Kia can be used and Saccharomyces cerevisiae or Candida utility can be used. Preferably, the inoculation of Saccharomyces cerevisiae MBP-27 alone or mixed with lactic acid bacteria and inoculated, fermented at a temperature of 30 ℃ ~ 37 ℃. At this time, the fermentation microorganisms are inoculated to be 1-5% (w / v) of the total weight, inoculate the fermentation microorganisms and fermentation for 2 to 7 days so that fermentation by the fermentation microorganisms can occur sufficiently.

5) Sterilization Step (5): The fermented broth is autoclaved at 121 ℃ for 15 to 20 minutes to kill the fermented microorganisms that have multiplied logarithmically during the fermentation period.

6) Removal of residue: Remove the fermentation residue by vibrating sieve and collect the fermentation broth.

7) Precision filtration step (7): The sterilized fermentation broth is filtered finely with water-soluble substance of 0.05 ~ 0.1um or less and only clear and fermentation broth is taken.

8) Drying Step (8): In order to prepare the finely filtered fermentation broth into powder, it is dried by spray drying or lyophilization and then pulverized and powdered.

9) Packing step (9): Pack the powdered functional fermented material according to the capacity.

Example 2 Preparation of Functional Fermentation Material Using Yeast Extract

1) Preparation step of raw material (1): Prepare yeast extract, which is the main raw material of functional fermentation material, to be easily added to fermenter.

2) Preparation step of the medium (2): After mixing the prepared raw materials to 5 to 40% (w / v) of the total weight of water, sterilize for 15 minutes at 121 ℃ to remove the bacteria.

3) Cooling step (3): Cool to 30 ~ 37 ℃, the fermentation titration temperature.

4) Fermentation stage (4): Lactobacillus brevis BJ-20 or Lactobacillus genus as a fermentation microorganism, genus Saccharomyces, Candida, Schizocaromyces genus, Cluberomyces genus, Hanshenula genus, Pichia Yeast belonging to the genus can be used and Saccharomyces cerevisiae or Candida utility can be used. Preferably, the inoculation of Saccharomyces cerevisiae MBP-27 alone or mixed with lactic acid bacteria and inoculated, fermented at a temperature of 30 ℃ ~ 37 ℃. At this time, the fermentation microorganisms are inoculated to be 1-5% (w / v) of the total weight, inoculate the fermentation microorganisms and fermentation for 2 to 7 days so that fermentation by the fermentation microorganisms can occur sufficiently.

5) Sterilization Step (5): The fermented broth is autoclaved at 121 ℃ for 15 to 20 minutes to kill the fermented microorganisms that have multiplied logarithmically during the fermentation period.

6) Precision filtration step (6): The sterilized fermentation broth is filtered finely with water-soluble substance of 0.05 ~ 0.1um or less to take only clear and clean fermentation broth.

7) Drying Step (7): In order to prepare the finely filtered fermentation broth into powder, it is dried by spray drying or lyophilization and then pulverized and powdered.

8) Packaging step (8): Pack the powdered functional fermented material according to the capacity.

Experimental Example 1 Free Amino Acid Composition Changes of Functional Fermented Ingredients

The results of the change in the composition of the free amino acid before and after the fermentation of the functional fermentation material prepared by the present invention are shown in Table 1 below, and it was confirmed that a large amount of GABA was produced after the fermentation. On the other hand, glutamic acid was found to be consumed by fermentation microorganisms as a precursor of GABA.

In addition, fermentation with yeast extract has a greater effect on the increased content of natural GABA than fermentation using only kelp, which is a high concentration of natural GABA, which is important for the growth of fermented microorganisms. It is believed to have acted as a nutrient. In addition, the fermentation using only yeast extract showed the highest GABA content compared to the solid content of the fermentation broth. This was found through Experimental Example 2.

TABLE 1 Changes in free amino acid composition before and after fermentation

Free amino acid Content (unit: ppm) After fermentation Kelp Yeast Extract Kelp + Yeast Extract Before fermentation After fermentation Before fermentation After fermentation Before fermentation After fermentation  Phosphoserine 10.722 33.681 5.253 37.239 16.954 36.603  Taurine 15.213 43.311 12.546 43.158 23.548 42.201  Phosphoethanolamine 3.753 8.352 2.457 5.253 10.667 8.334  Aspartic acid 895.686 1886.847 957.628 2103.303 972.124 2011.908  Throneine 10.587 3.741 16.375 2.163 23.541 2.850  Serine 19.773 4.239 13.254 3.537 19.301 4.689 Glutamic acid 2727.976 5.055 3277.662 13.246 3103.542 0.254  L-2-Aminoadipic acid 0.000 6.435 0.891 2.754 1.222 1.884  Glycine 7.305 40.917 4.672 50.952 15.322 48.690  Alanine 119.616 146.352 236.117 396.495 265.344 387.573  Cystine 0.000 3.126 2.223 1.557 0.554 1.605  Valine 8.466 19.914 10.541 31.059 15.221 28.347  Phenylalanine 2.646 4.071 1.110 20.988 3.339 19.602  beta-Alanine 1.131 5.250 0.945 6.675 0.224 7.242  Aminoisobutyric acid 1.188 2.535 0.957 1.707 1.908 1.749 GABA 1.011 2416.374 1023.224 4321.582 0.054 6528.991  Aminoethanol 6.225 31.485 3.348 31.362 15.741 31.515  Ornithine 2.751 21.663 1.298 2.184 0.257 9.888  Lysine 3.651 2.862 6.648 16.443 6.669 10.080  Histidine 0.000 2.943 0.000 19.308 0.244 21.720  Arginine 0.000 9.732 1.142 0.798 0.988 2.565  Hydroxyproline 0.000 0.000 0.000 0.000 2.458 0.000  Proline 61.914 121.962 46.286 182.358 45.655 175.431

Experimental Example 2 GABA Content After Powdering Process of Functional Fermentation Material

GABA content in the powder when powdered in comparison with the solid content (Brix) in the free amino acid content of the fermentation broth obtained in Experimental Example 1 is shown in Table 2. As shown in Table 2, when fermented using only yeast extract, the powder showed the highest GABA content. This is in contrast to solids and although brix is lower than the products that fermented kelp and yeast extract at the same time, it has a merit that the process from fermentation to powdering is monotonous due to its low viscosity during processing. In addition, the fermentation broth fermented using only the yeast extract can be easily powdered through spray drying rather than freeze drying, thereby reducing the production cost. Table 3 shows the GABA content by the amount of yeast extract added, it can be seen that the production yield can be increased in the production of high concentration GABA using only the yeast extract.

[Table 2] GABA content in powder products

Main raw material pH NaCl concentration Brix GABA content Kelp 6.25 1.02 4.2 5.7 wt% Yeast Extract 6.45 0.45 3.1 13.9 wt% Kelp + Yeast Extract 6.58 1.21 9.8 6.6 wt%

Table 3 GABA content in powder products using yeast extract

Main raw material pH NaCl concentration Brix GABA content 3% yeast extract 6.45 0.45 3.1 13.9 wt% 5% yeast extract 6.28 0.50 5.0 14.8 wt% 10% yeast extract 6.51 0.62 10.1 16.2 wt%

Experimental Example 3 Changes in GABA Content According to Fermentation Time of Functional Fermentation Materials

Results of the GABA content according to the fermentation time of the functional fermentation material prepared by the present invention is shown in Figure 2, in detail, fermented sample A, yeast extract fermented seaweed kelp The change of GABA content according to the fermentation time of Sample C fermented by mixing sample B, kelp and yeast extract was examined. As a result, in the case of fermented kelp, Sample A, fermentation was completed when the fermentation was 5 days, the GABA content was 2536.471ppm at this time. In the case of Sample B fermenting yeast extract, fermentation was completed when fermentation was 4 days, and the GABA content was 4385.462 ppm. In the case of Sample C fermented by mixing kelp and yeast extract, the fermentation was completed when three days of fermentation, the GABA content was 6531.222ppm. These results showed that the fermentation period of sample C, which was fermented by mixing kelp and yeast extract, was shortened by 2 days of fermentation compared to sample A which fermented kelp, and the GABA content was about 4000 ppm. In addition, the sample B fermenting only the yeast extract, the GABA content was about 2000ppm higher than the sample A, and the fermentation period was shortened by one day. Through Experimental Example 2, the present inventors confirmed that the yeast extract alone shortens the fermentation period and increases the GABA content, and when fermenting by mixing the kelp and yeast extract, it was confirmed that the highest yield can be obtained.

This proves that yeast extract played a big role as a nutrient for fermentation microorganisms.

1 is a flow chart of the overall process for producing a functional fermentation material using a yeast extract or algae and mixtures thereof according to the present invention;

Figure 2 is a graph showing the change in the content of GABA according to the fermentation time of the functional fermentation material according to the present invention;

Figure 3 is a flow chart showing the operation principle of the external circulation pressure-sensitive separator device;

FIG. 4 is a flowchart illustrating a process of receiving a fraction by a pore size and a photograph of an external cyclic pressure-sensitive separator device.

Claims (15)

A method for producing a functional fermentation material comprising high concentration of natural GABA, low molecular weight oligosaccharides and seaweed minerals by adding yeast extract, seaweed or a mixture thereof to the fermentation process in the production of the functional fermentation material. The method of claim 1, wherein the yeast extract, algae or a mixture thereof is included to be 5 to 40% (w / v) of the fermentation process. The method of claim 1, wherein the yeast extract is characterized in that the liquid form, powder form or a mixture thereof. According to claim 1, wherein the functional fermented material prepared by adding the yeast extract, (1) mixing the prepared yeast extract with water to be 5 to 40% (w / v) of the total weight, and then sterilizing to prepare a medium; (2) cooling the medium of (1) to 30 to 37 ° C., and then inoculating the fermentation microorganisms by inoculating the lactic acid bacteria, yeast, or a mixture thereof; And (3) sterilizing and microfiltration the fermentation broth; Method for producing a. The method of claim 4, wherein the step of drying the fine filtered fermentation broth of step (3) by spray drying or lyophilization method is further prepared. The method of claim 4, wherein in the fermentation step (2), the lactic acid bacteria is Lactobacillus brevis BJ-20, and the yeast is genus Saccharomyces or Candida. The method of claim 6, wherein the genus Saccharomyces is Saccharomyces cerevisiae MBP-27. According to claim 1, wherein the functional fermented material prepared by adding a mixture of the yeast extract and seaweed, (1) sterilizing the yeast extract and pretreated seaweed by mixing water to be 5-40% (w / v) of the total weight, and cooling to 30-37 ° C. to prepare a medium; (2) fermenting lactic acid bacteria, yeast or a mixture of these as fermentation microorganisms in the medium and then fermenting them; And (3) sterilizing and microfiltration the fermentation broth; Method for producing a. The method of claim 8, wherein the sterilization of the step (1) is characterized in that for 15 to 30 minutes at 115 ~ 125 ℃. The method according to claim 8, wherein in the fermentation step (2), the lactic acid bacteria is Lactobacillus brevis BJ-20 (Accession No. KCTC 11377BP), and the yeast is genus Saccharomyces or Candida. The method according to claim 8, wherein the fermentation microorganism of step (2) is inoculated with lactic acid bacteria, yeast or a mixture of these microorganisms to 1 to 5% (v / v) of the total weight. The method of claim 1, wherein the seaweed is selected from the group consisting of kelp, shellfish, seaweed, seaweed stem, loach, green seaweed, grass starch, stalk, falcon or mixtures thereof. A functional fermentation material comprising algae oligosaccharide prepared by the method of any one of claims 1 to 12. The method of claim 13 wherein the fermentation material is a functional fermentation material, characterized in that containing a high concentration of 5 to 20% by weight natural GABA component. A health functional food comprising the fermentation material according to claim 13 and comprising a food supplement which is food acceptable.

Images