KR20130010775A - A functional health food having antioxidative activity and method for preparation thereof - Google Patents

Abstract

PURPOSE: A health supplement for antioxidation capable of showing excellent superoxide dismutase function and a manufacturing method thereof are provided to manufacture amino acid fertilizer which can cultivate crops containing low molecule antioxidant. CONSTITUTION: A manufacturing method of amino acid fertilizer comprises the following steps: collecting and cultivating spawn capable amylase production in the environment of the pH 3-4; fermenting the spawn at 40-50 deg.Celsius for 1-5 days by adding the spawn to sugar supply source and controlling moisture as 40-60%; and fermenting for 7-28 days by adding paleoprotein organic compound. The spawn comprises Aspergillus sp., Rhizopus sp. or Bacillus sp. microorganism. [Reference numerals] (AA) Rice bran; (BB) Vitamins and others; (CC) Protein; (DD) Starch; (EE) Sugar; (FF) Pyruvic acid(CH_3CHCOOH); (GG) Energy; (HH) Organic acid(lactic acid, acetic acid, and others); (II) Activating enzyme; (JJ) Single cell protein; (KK) Amino acid; (LL) Bioactive substance; (MM) Filamentous fungus(intermediate of Aspergillus Sojae); (NN) Filamentous fungus, yeast; (OO) Filamentous fungus, Actinomycetales, yeast; (PP) Paleoprotein organic compound such as fish powder and soybean meal; (QQ) Generating functional byproducts

Description

A functional health food having antioxidative activity and method for preparation

The present invention relates to a superoxide dismutase (SOD) functional health functional food, and more particularly, to a method for producing an amino acid fertilizer which can be used to grow grains containing a large amount of low molecular weight antioxidant SOD active ingredient and An amino acid fertilizer, and a method for producing a SOD functional health functional food composition by roasting, fermenting and emulsifying grains grown using the amino acid fertilizer at a low temperature, and a SOD functional health functional food composition prepared by the method.

When most organisms, including plants, are subjected to biological stress such as germs, pests, viruses, or various environmental stresses caused by deterioration of the global environment, superoxide anion radicals cause serious physiological disturbances of oxygen necessary for life support. radical, O ₂ ^-), hydrogen peroxide _{(hydrogen peroxide, H 2 O 2} ), hydroxyl radical (hydroxyl radical, and OH) are extremely reactive free radicals (free radical) or active oxygen species (reactive oxyzen species, ROS), such as Is switched to.

These active oxygen destroys cell components such as lipids, proteins, sugars, and DNA, and causes brain diseases such as cancer, stroke, Parkinson's disease, and Alzheimer's disease, aging, heart disease, ischemia, arteriosclerosis, skin disease, and inflammation. It is known to cause various diseases such as rheumatoid and autoimmune diseases and to promote aging.

On the other hand, high molecular weight antioxidants and low molecular weight antioxidants exist in the living body as a system for removing such active oxygen.

Polymeric antioxidants have a molecular weight of 30,000 or more and are poorly absorbed by the intestines. Polymeric antioxidants such as superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) Enzymes are included in this. Low molecular weight antioxidants have a molecular weight of 200-400 and are relatively absorbed in the intestines. Vitamin A, vitamin C (ascorbic acid), vitamin E (tocopherol), vitamin B2, beta carotene, catechins, polyphenols, flavonoids, These include zinc, iron, selenium, copper, manganese, picnazenol, glutathione, and other plant nutrients.

SOD polymeric antioxidant enzyme present in organisms that consume oxygen, generated oxygen molecule is reduced superoxide anion radical ^- the enzyme which is substituted by hydrogen peroxide (H ₂ O ₂₎ is less harmful free radicals than the (O ₂₎ . Hydrogen peroxide substituted by SOD is decomposed into water and oxygen by POD or CAT and used for human metabolism, thereby inhibiting the harmfulness of free radicals.

However, macromolecule antioxidants such as SOD are produced in the body but cannot be absorbed by the intestine. After 40 years of age, the production and function decreases. Excessive oxygen is generated by chronic or acute stimulation and chemicals. As the lack of SOD proved to cause a number of diseases as described above, the medical community came to notice the presence of SOD. As a result, SOD injections isolated from human or bovine erythrocytes have been developed and expected to contribute a lot, but the use of bovine erythrocytes has been banned worldwide because of the safety of bovine erythrocytes, and SOD from human erythrocytes is homologous. The use of SOD injections is currently being discontinued due to research showing that it is ineffective in humans.

Therefore, it is difficult to prevent the attack of various free radicals by the polymer antioxidant enzyme produced in the body, and it is urgent to supplement the low molecular antioxidant which can be absorbed in the intestine.

Recently, clinical results and research reports that fermented and low-molecule-activated extracts of natural foods rich in low-molecular-oxidant substances had excellent effects in regulating and removing active oxygen have been published through the media. Low molecular antioxidant foods are in the spotlight.

Low molecular weight antioxidants are found primarily in natural plants and grains such as rice, soybeans, barley, wheat, barley, and oats. Small molecule antioxidants act similar to SOD in that they can remove free radicals from the body through ingestion (ie, free radical removal), so foods containing them are referred to as "SOD-form foods" or "SOD foods". It is called.

There are several problems to be solved in preparing such SOD foods.

The first problem is that grains grown by conventional farming methods such as chemical farming and organic farming have a high content of carbohydrates, proteins, and vitamins in good weather conditions, but zinc is deteriorated due to bad weather or poor carbohydrates in poor cultivation conditions. , Iron and other minerals are lacking. Therefore, it is necessary to cultivate grains containing a balanced low molecular weight antioxidant even under bad weather conditions.

The second problem is that the low molecular weight antioxidants in grains are chemically bonded or strongly polymerized with each other or with other ingredients, so that the digestion process can be avoided when the grain is ingested or processed by the high temperature heating method, which is a general assembly method. After that, the active ingredients are not sufficiently absorbed and are excreted. Therefore, there is a need to provide a SOD-functional food product containing an unactivated low molecular weight antioxidant of the polymerization chain.

In this regard, Korean Patent Laid-Open Publication No. 10-2001-0027200 (published April 6, 2001) as a conventional technique adds a fertilizer by adding a chemical fertilizer component and a trace element inorganic component to an active ingredient extracted from an organic fertilizer. Although it provides an organic and inorganic compound fertilizer supplemented with ingredients, there is still a problem of weakening the immunity of the plant by weakening the intellect because it uses chemical fertilizer components. On the other hand, Korean Patent Publication No. 10-1999-0084097 (published December 6, 1999) has proposed a liquid fertilizer manufacturing method based on blood powder decomposition liquid, but because it takes a long time to the natural decomposition of blood powder plant growth There is a problem that the timely supply of nutrients is not easy according to the state and the absorption rate of protein is lowered.

In order to solve these problems, in the present invention, by cultivating a method using an amino acid fertilizer, the grains containing carbohydrates, proteins, vitamins and minerals in a balanced manner are harvested normally, and the low molecular weight antioxidants of the cultivated grains can be absorbed in vivo. The research was conducted based on the fact that it can be processed to produce excellent SOD functional health functional food.

As a result, we developed an amino acid fertilizer that can cultivate grains containing low-molecular antioxidants even under bad weather conditions.The low-molecular antioxidants are easily absorbed by applying the cultivated grains to roasting, fermentation and emulsification processes at low temperature. The present invention was completed by confirming that the first SOD functional health functional food can be prepared.

One object of the present invention is to provide a method for producing an amino acid fertilizer which can be used for growing grains containing a large amount of low molecular weight antioxidants.

Another object of the present invention to provide an amino acid fertilizer prepared by the above production method.

It is another object of the present invention to provide a method for producing a SOD-acting food composition by roasting, fermenting and emulsifying grains grown using the amino acid fertilizer at low temperature.

It is another object of the present invention to provide a SOD functional food composition prepared by the above method.

As one aspect for achieving the above object, the present invention relates to a method for producing an amino acid fertilizer that can be used to grow grains containing a large amount of low-molecular antioxidant, and to an amino acid fertilizer produced by the production method.

In a preferred embodiment, the present invention comprises the steps of 1) culturing a seed capable of amylase production in an environment of pH 3 to 4;

2) adding the spawn to the sugar source and adjusting the water to 40 to 60%, fermenting at a temperature of 40 to 50 ° C. for 1 to 5 days; And

3) It relates to a fermentation method of the amino acid fertilizer and the amino acid fertilizer prepared by the manufacturing method comprising the step of fermenting 7 days to 28 days by adding a high protein organic material.

Hereinafter, the present invention will be described more specifically.

Step 1) is a step of collecting and culturing the seed that can be produced amylase in the environment of pH 3 to 4. The spawn is used in the fermentation process for the preparation of the amino acid fertilizer of the present invention, and is active in the environment of the organic acid generated in the fermentation process, preferably in the environment of pH 3 to 4, more preferably in the environment of pH 3.5 to 4 Characterized by acid resistant bacteria that can.

The spawn may include the genus Aspergillus sp., Rhizopus sp. Or the genus Bacillus sp. In addition, Saccharomyces sp., Lactobacillus sp., Cellulomonas sp., Clostridium , Trichoderma sp. , Genus Aspergillus sp., Genus Rhizopus sp., Genus Penicillium , Candida sp., Genus Streptococcus sp. Or microbispora. Microbispora sp.) And the like.

Step 2) is a step of adding the seed to the sugar source and adjusting the water to 40 to 60%, fermentation for 1 to 5 days at a temperature of 40 to 50 ℃.

The sugar source may be rice bran, wheat bran, molasses, skimmed steel, salt jelly, soybean meal, fluid foil, beak meal, soybean meal, castor meal, rapeseed meal, coffee meal, etc. It is one or more selected from the group consisting of micro bran and molasses, but is not limited thereto. Preferably, the spawn may be added at about 1/50 to 1/100 weight ratio of the sugar source. More preferably, the seed may be added to the sugar source and the moisture may be adjusted to 50%, followed by fermentation at a temperature of 40 to 50 ° C. for 3 days.

Step 3) is a step of fermentation for 7 days to 28 days by adding a high protein organic material.

The high protein organic substance is preferably at least one selected from the group consisting of fish meal, fish meal, meat market, rapeseed meal, meat meal, soybean meal. More preferably, it may be fermented for 14 days to 21 days by adding a high protein organic material.

When the amino acid fertilizer of the present invention is prepared in a liquid phase, after step 3), the method may further include adding fermentation of mineral materials.

The mineral is usually in the liquid state of a solution (ion) extracted from minerals, nitrogen, phosphoric acid, kali, lime, goto, silicon, sulfur, manganese, boron, iron, copper, zinc, moributene, sodium, chlorine and It is preferably at least one selected from the group consisting of germanium. The mineral material used in the present invention is preferably at least one selected from the group consisting of ganbanite, serpentine, oyster shell, lime phosphate, but is not limited thereto.

A representative example of the amino acid fertilizer manufacturing method according to the present invention is shown schematically in FIG.

Referring to Figure 1, first inoculated and cultured with filamentous fungi (middle of the army) and starch with starch degrading enzyme amylase in a medium composed of rice bran, rice bran and molasses containing a high carbon / nitrogen ratio and a large amount of carbohydrates. Fermentation breakdown produces sugar. Using this sugar as a substrate, proteolytic microorganisms, such as naphtha bacteria, yeast bacteria (weak degrading power), actinomycetes (decompose proteins and fats) are multiplied. By adding high protein materials such as fish meal, rapeseed meal, meat meal, and soybean meal to the microorganisms in which various microorganisms are proliferated, amino acids (organic nitrogen) containing carbohydrates and various growth promoting substances are produced without any fermentation and without fermentation. Contains amino acid fertilizers are made.

In this biochemical reaction, decayed bacteria partially invade the protein abnormal decomposition phenomenon that generates amines. If yeast or lactic acid bacteria are using sugar as the energy source, the secreted alcohols or organic acids (lactic acid, etc.) are amines. In combination with other beneficial substances, such as amino acid nitrogen compounds.

However, secreted lactic acid may be an inhibitor to microorganisms (bacteria, fungi, and fungi) that break down proteins to produce beneficial substances such as amino acids. In the present invention, acid resistant bacteria that can act under such lactic environment are present. Since the fermentation proceeds smoothly, it is possible to produce high-quality amino acid fertilizer.

As such, the amino acid fertilizer prepared according to the method of the present invention contains various organic nitrogens from water-soluble proteins to amino acids. This amino acid fertilizer can be prepared in solid and liquid, respectively. Solid content can be mixed with compost and used in soil at the existing rate to absorb soluble amino acids directly from the roots and nourish by spraying liquid content on the sides. Help them grow.

When a plant absorbs amino acids directly from its roots, proteins are produced to make healthy cells, and the carbohydrate portion of the amino acids is added to increase the total carbohydrate content in the plant. Therefore, plants use the excess carbohydrates left in the growth to increase the secretion of organic acids by dissolving minerals such as calcium and magnesium in the soil to increase the absorption, and make a large amount of functional substances such as vitamins and hormones. Since it is embedded, amino acid fertilizers enable high quality cultivation with high content of low molecular weight antioxidants such as minerals and vitamins.

Indeed, the inventors of the present invention confirmed that the organic rice grown using the amino acid fertilizer of the present invention has a much higher content of minerals and vitamins than ordinary rice using chemical fertilizer (Table 1 of Example 2).

In still another aspect, the present invention provides a method for producing a SOD functional health functional food composition by roasting, fermenting and emulsifying grains grown using the amino acid fertilizer at low temperature, and the SOD functional health functional food composition prepared by the method. It is about.

In a preferred embodiment, the present invention provides a method for producing cereal crops, comprising the steps of: 1) growing grain using the amino acid fertilizer of the present invention;

2) heating the grains by far infrared rays and roasting at 20 to 43 ° C. for 1 to 5 hours;

3) adding microorganisms to the roasted grains and fermenting at 20 to 35 ° C. for 40 to 50 hours; And

4) relates to a method for producing an antioxidant health functional food composition comprising the step of adding vegetable oil to the fermented grains, and a SOD functional health functional food composition prepared by the method.

Hereinafter, the present invention will be described more specifically.

Step 1) is a step of growing grain using the amino acid fertilizer of the present invention.

Grains include vitamin A, vitamin C (ascorbic acid), vitamin E (tocopherol), vitamin B2, beta carotene, catechin, polyphenols, flavonoids, zinc, iron, selenium, copper, manganese, picnazenol, glutathione or other It may be used without limitation, containing a low-molecular antioxidant such as plant nutrients, and representative examples include rice, barley, wheat, soybeans, soybeans, soybeans, peas, brown rice, barley, whole wheat, wheat, oats, sweet potatoes, corn and sugar It is preferably one or more selected from the group consisting of. Grains grown using the amino acid fertilizer of the present invention contains a low-molecular antioxidant in a balanced manner even under adverse weather conditions, and has a high content of low-molecular antioxidants such as vitamins and minerals compared to grains grown using chemical fertilizers.

In step 2), the grains are heated by far infrared rays and roasted at 20 to 43 ° C. for 1 to 5 hours.

As the raw material of the SOD-functional food, grains grown using the amino acid fertilizer of the present invention, seeds of grains and embryos thereof can be used. Low-molecular-weight antioxidants are strongly polymerized with one another or with other ingredients, so they are ingested as they are, or in general high-temperature treatments (eg, boiled in water or roasted on a griddle), so that various nutrients are not completely separated from the tissues, resulting in low absorption.

Therefore, particular attention is required to the heating method, heating temperature or heating time during roasting, and in the present invention, in order to safely separate the functional components from the grain structure, heat is transferred to the inside without burning the surface of the grain so as to polymerize the structure. It is characterized by using a far-infrared roasting (roasting) method to cut off various nutrients.

As used herein, the term "distribution" refers to providing heat necessary for activation under conditions suitable for plant seeds, cereals, and embryos to not burn, and in such distribution, the temperature difference between the inner and outer layers of plant seeds, cereals, and embryonic particles thereof. It is necessary to heat uniformly while making it small. Since it varies depending on the type of plant and heating conditions, etc., it cannot be defined uniformly, but the heating temperature is 20 to 43 ° C., preferably about 35 to 43 ° C., and is heated using 4 to 14 microns of far infrared rays. It is preferable to roast. When the heating temperature is heated to a high temperature of more than 43 ℃ not only low production of low molecular weight antioxidant SOD components, but also difficult to perform the antioxidant function in vivo.

The method of heating by far-infrared of the present invention includes a method using a far-infrared lamp, or a method of indirect heating by a material that emits far-infrared rays such as stone, sand, lead, porcelain, earthenware or ceramics. It can be easily performed, which is advantageous.

According to one embodiment of the present invention, as shown in Figure 2 as a power distribution method using far-infrared clay made of clay and refractory bricks stacked in the middle of the ceramic ball radiating far-infrared, then put a pot (pottery pot) on it Place and ignite the charcoal from the bottom to heat 4 to 14 microns of far infrared radiation. When grains are put in an Onggi pot and roasted for 2-3 hours, vitamins and minerals, in addition to carbon, are separated from tissues such as protein, fiber, and crude fat to make it in the best state that can be easily absorbed. This roasting produces crude fat and aroma, as crude fat is ejected from the grain tissue.

Step 3) is a step of fermenting 40 to 50 hours at 20 to 35 ℃ by adding microorganisms to the roasted grain.

As used herein, the term "fermentation" refers to a widespread fermentation, a process necessary for cleaving a site where the cleavage of the polymerization of the antioxidant component in the grain is not sufficient, which means that the organic matter is decomposed by the microorganism and the metabolite is a simple compound. It does not refer only to the case where.

In the present invention, after grinding the roasted grains are further subjected to a fermentation process by a special microorganism to further decompose the polymerization state and increase the enzyme content. For fermentation, for example Aspergillus Sojae ), natural products decomposed by yeast fungus or yeast or containing fermented microorganisms, for example, fruit juices such as mature pineapples and papayas, grapefruit peels, and fig peels.

In one embodiment of the present invention, 40% soybean after grinding the grains roasted in far-infrared, preferably about 80 ~ 120 mash. 20% brown rice, 10% barley. Grain mixed at a blending ratio of 10% Yulmu, 10% whole wheat and 10% oats was adjusted to pH 7-8, sterilized by heat and cooled to about 25 ° C., and then inoculated evenly with Aspergillus Sojae , preferably 25 When incubated for 40 to 50 hours at a temperature in the range of ~ 33 ℃, a large amount of spores will grow. At this time, if the temperature of the culture rises more than 35%, the bacteria can be easily killed to circulate the sterile air to prevent the interruption of fermentation due to lack of oxygen. And when the humidity of the culture is high, the bacteria can cause self-decomposition, so 70% of water is added to the raw material at the time of sterilization to maintain proper humidity. When the fermentation proceeds, spores are formed and the color of the culture turns yellowish green. If spores are formed and left for a long time, fermentation is stopped before the enzyme is released to the outside and self-decomposition begins. The production of enzyme is best activated at 1170 units / ml when the pH is lowered to 6.5. The temperature starts at 25 ° C and reaches a maximum value in 20 hours between 33 and 34 ° C. After that, it maintains more than 55% of the maximum activity until about 15 hours. Let's do it.

 When fermented into Korean bacteria after roasting in the far infrared, the bacteria secrete protease protease and carbohydrate amylase to decompose the polymerization of grains, thereby increasing the low molecular weight antioxidant SOD.

Step 4) is adding the vegetable oil to the fermented grains and stirring.

In general, active oxygen or lipid peroxide causes the disease in the body is mainly lipid-rich cell membrane portion, so that SOD-activated antioxidant to reach the cell membrane and show its efficacy, it is effective to emulsify with vegetable oil. Therefore, the present invention is characterized in that the product through the emulsification to adsorb the grains roasted and fermented in the vegetable oil as described above.

Examples of the raw material of the vegetable oil include, but are not limited to, edible, sesame, homa, soybean, cottonseed, corn, sapra, edible herbs, rice bran, olive, etc., but not limited thereto. It's Houma.

When roasting sesame seeds and the like at high temperatures, the milking amount increases, but the effective ingredients are destroyed and thus do not function in health. For example, as described for the steps 2) and 3), a method of crushing the roasted sesame seeds with a special juicer and squeezing oil with a special juicer, which emits 4 to 14 microns of electromagnetic waves, may be used. When the milked vegetable oil is evenly sprayed on the product after roasting and fermentation by 2 ~ 3% by weight and rotated and stirred, it is strongly adsorbed into the carbonitized porous during the roasting process, so that no fat remains on the surface of the product. Since it is completely adsorbed inside, it is possible to prevent oxidation of sesame oil in contact with air.

SOD functional health functional food composition according to the present invention means a food that acts like SOD, that is, a healthy functional food composition for antioxidant. Food composition of the present invention is arteriosclerosis, heart disease, ischemia, skin disease, inflammation, autoimmune disease, stroke, myocardial infarction, diabetes mellitus, rheumatism, Parkinson's disease, Alzheimer's disease, Behcet's disease, clone's disease, ulcerative colitis, Raynaud's disease In addition to adult diseases and incurable diseases, such as various pollution, moth, freckles, warts, burns, trauma, hangover, constipation and other treatment, it is preferable as a health food effective for maintaining beauty and health, such as prevention of carcinogenesis.

The present invention provides an amino acid fertilizer capable of cultivating grains containing a low-molecular antioxidant in a balanced manner even under bad weather conditions, and low-molecular antioxidants that are easily absorbed by applying the cultivated grains to roasting, fermentation and emulsion processes at low temperatures. The SOD action health functional food can be provided.

Figure 1 illustrates a representative example of the amino acid fertilizer manufacturing method according to the present invention.
Figure 2 illustrates an embodiment of the far-infrared power distribution method according to the present invention.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Example  1. Sampling and expansion of spawn

1-1. Spawning

Sushi (pH 3.5 ~ 4) was made with brown rice vinegar and placed in a square wooden box so that the microorganisms infiltrated and propagated by placing them in rainy areas where the algae cultivation area and the beech leaves were piled up. When the microorganism multiplied, the candle volatilized and became around pH 4, and the sushi became a little lumpy. When this state was taken, microorganisms (mold and bacteria) with strong activity were collected therein.

1-2. Spawn expansion culture method

When rice bran is used as a medium for seed culture, starch of the white rice portion contained in rice bran is the best substrate for seed growth. After adjusting for about 50% of water to 10kg of rice bran and adding spawn and keeping warm and moisturizing, it was left for about 3 days.After confirming by smell that bacteria changed the growth starch to sugar, Extended culture was repeated based on the temperature range 40 ~ 50 ℃. When the smell of sugar was strongly detected in the cultured seedling medium, it was heat-dissipated, dried in the shade, sealed in a zipper, stored in a cold place, and used as a seed when preparing amino acid fertilizers.

Example  2. Preparation of Amino Acid Fertilizer

2-1. Preparation of Amino Acid Solid Fertilizer

The spawn seed cultured in rice bran was added to about 1 / 50-1 / 100 of the weight ratio of rice bran, and it adjusted to about 50% of moisture. The temperature was maintained at a medium temperature of 40 ~ 50 ℃ to induce fermentation, the starch of rice bran changed to sugar by microorganisms. After about three days, when the sugar increases and becomes a nutritional state where various microorganisms are easily proliferated, it is re-fermented for 2-3 weeks by adding fish-rich fish meal (fish meal, meat market), soybean meal, etc. The fermentation proceeded to the extent that a small amount of ammonia odor was detected in the similar odor, thereby preparing a solid fertilizer rich in soluble amino acids.

2-2. Preparation of Amino Acid Liquid Fertilizer

As described in Example 2-1, the seed was added to rice bran to adjust the water content to about 50%, fermented at medium temperature (40 ~ 50 ℃), and re-fermented by adding high protein organic material. When the pH was lowered to about 3.5 by the organic acids produced by the fungi, the fermentation process was carried out by adding mineral materials. The minerals were solubilized by the organic acids, which were easily dissolved in water. Mineral material was added as 10-15% mineral material based on rice bran 100, liquid fertilizer was prepared by dipping 10-20 kg fermented fertilizer in 100 liters of water.

Example  3. Crop cultivation using amino acid fertilizer

Rice and cultivated using the amino acid liquid fertilizer prepared according to Example 2 was compared with the general rice using the chemical fertilizer was analyzed for vitamin and mineral content. Chemical fertilizers were fertilized with 30 kg per 10a of "yuan" (20% = 20 kg-4 kg) produced by Samsung Fine Chemicals. The feed was powdered with a blender, and 50 g of water was added to 1 g of water, boiled, cooled, and measured by a medium. The powdered feed was measured by atomic absorption after incineration. Specifically, 60 g of the sample was placed in a 50 ml captube, dissolved by adding 6NHCL solution, sealed, and hydrolyzed at 110 ° C. for 24 hours, and then transferred to a 50 ml centrifuge tube, followed by 2 ml of 2N NaOH solution. After centrifugation at 5,000 rpm for 30 minutes, the supernatant was collected, the nitrogen gas was volatilized in a 60 ° C. aqueous phase, and the concentrated residue was dissolved in 0.02 NHCL 20 m and filtered through a pore size 0.45 μm filter. It was used as a sample liquid. Each 20 ml of this sample solution was injected into HPLC (phamacia biotech model: Biochrom 20) and analyzed.

The results are shown in Table 1 below.

Item Organic rice grown using the amino acid fertilizer of the present invention Plain rice pH 7.0 6.7 calcium 16.0 mg / 100 g 10.0 mg / 100 g magnesium 126.0 mg / 100 g 110.0 mg / 100 g zinc 890.0 μg / 100 g 76.0 μg / 100 g Copper 278.0 μg / 100 g 250.0 μg / 100 g iron 2.0 μg / 100 g 1.1 μg / 100 g Vitamin B1 0.75 mg / 100 g 0.54 mg / 100 g Vitamin B2 0.12 mg / 100 g 0.06 mg / 100 g

As shown in Table 1, it can be seen that organic rice grown using the amino acid fertilizer of the present invention has a higher mineral and vitamin content than ordinary rice using chemical fertilizer. These vitamins and minerals act as coenzymes to assist the action of antioxidant enzymes or to remove free radicals on their own, thereby promoting the growth of large amounts of SOD enzymes and their antioxidant activity, enhancing resistance to pests, improving quality, May lead to increased yield.

Example  4. Degradation of Polymer Structure of Grain by Far Infrared Roasting

As shown in Figure 2, by making an oven with clay and refractory bricks stacked ceramic balls radiating far-infrared in the middle, put a ceramic pot (pottery pot) on it and ignited by charcoal from the bottom to heat 4 ~ 14 microns Far-infrared rays were radiated, and the grains were put in a pot and roasted for 2 to 3 hours. When roasted in this way, vitamins, minerals, etc., in addition to carbon are separated from tissues such as protein, fiber, and crude fat, so that they are made in the best state that is easily absorbed. .

Example  5. Fermentation Process

The grains roasted according to Example 4 were crushed into 100 mash, respectively, and the grains were mixed at a mixing ratio of 40% soybean, 20% brown rice, 10% barley, 10% barley, 10% whole wheat and 10% oats, and then the polymerization state was changed. Further degradation and fermentation by special microorganisms to increase the enzyme content. First, the grains were ground and then the pH was initially adjusted to 7.5 and then sterilized by heating. At the end of sterilization, and then cooled to 25 ℃ Aspergillus (Aspergillus Sojae ) species evenly sprayed and inoculated and then incubated at a temperature in the range of 25 ~ 33 ℃ 40-50 hours, a large amount of spores were expanded. At this time, when the temperature of the culture rises more than 35%, the bacteria can be easily killed, thereby circulating sterile air, thereby preventing the fermentation interruption due to the lack of oxygen in the temperature phase. In addition, in order to maintain proper humidity, 70% of water was added to the raw material at the time of sterilization in consideration of high humidity of the culture, which could cause the bacteria to self-decompose. As the fermentation progressed, spores formed and the color of the culture changed to yellowish green. If spores were formed and left for a long time, the enzyme leaked to the outside and self-decomposition began, so the fermentation was stopped before it occurred. The production of enzyme was best activated at 1170 units / ml when the pH was lowered to 6.5. The temperature starts at 25 ° C and reaches a maximum value in 20 hours between 33 and 34 ° C. After that, it maintains more than 55% of the maximum activity until about 15 hours. I was.

 When fermented into Korean bacteria after roasting in the far infrared, the bacteria secrete protease protease and carbohydrate amylase to decompose the polymerization of grains, thereby increasing the low molecular weight antioxidant SOD. The test results are shown in Table 2 below.

Table 2 shows the content of the low molecular weight antioxidants contained in the SOD agonist before and after roasting fermentation by measuring the content in 1 g by paper chromatography and Lumiflavin fluorescence. Lumiflavin fluorescence is a quantitative method that has been reported previously, using vitamin B2, etc., when it is irradiated with light from alkaline to yellow-green fluorescent lumiflavin by photolysis (Food Science and Technology Dictionary, Korean Food Science Society, 2008, etc.). According to Table 2, it can be seen that the content of vitamins, carotene and tannin is very high after roasting and fermentation.

division Vitamin B ₂ Vitamin E carotene Tannins Untreated 0.042 mg 0.096 mg 0.029 mg 0.22 mg After distribution 0.081 mg 0.105 mg 0.051 mg 0.38 mg After fermentation 0.094 mg 0.11 mg 0.061 mg 0.42 mg After fermentation 0.18 mg 0.14 mg 0.093 mg 0.57 mg

Example  6. Using oil manufactured by far infrared milking Emulsification  fair

The grains which had been roasted and fermented according to the above example were subjected to hot air drying and then finely ground to adsorb sesame oil milked from sesame seeds roasted in far infrared rays. First, mashed roasted sesame seeds in a earthenware bowl radiating electromagnetic waves of 4 to 14 microns with a special juicer and squeezed the oil again to milk the sesame oil. After spraying evenly with a weight ratio of 2 to 3% it was stirred by rotation. As it is strongly adsorbed into the carbonitized porous during the roasting process, no fat is left on the surface of the product, and since it is completely adsorbed inside, it is possible to prevent oxidation of sesame oil in contact with air.

Claims (14)

1) collecting and culturing the seed which is capable of producing amylase in an environment of pH 3 to 4;
2) adding the spawn to the sugar source and adjusting the water to 40 to 60%, fermenting at a temperature of 40 to 50 ° C. for 1 to 5 days; And
3) 7 days to 28 days of fermentation by adding a high protein organic material, manufacturing method of amino acid fertilizer.
The method of claim 1, wherein the spawn comprises microorganisms of the genus Aspergillus sp., Rhizopus sp., Or Bacillus sp.
The method of claim 1, wherein the sugar source is at least one selected from the group consisting of rice bran, rice bran and molasses.
The method of claim 1, wherein the high protein organic material is at least one selected from the group consisting of fish meal, fish meal, meat jang and soybean meal.
The method of claim 1, further comprising fermenting by adding mineral material after step 3).
6. The method of claim 5, wherein said mineral material is at least one selected from the group consisting of ganbanite, serpentine, oyster shell and peroxane.
The method of claim 5, wherein the mineral is one or more selected from the group consisting of nitrogen, phosphoric acid, kali, lime, goto, silicon, sulfur, manganese, boron, iron, copper, zinc, molybene, sodium, chlorine and germanium How to be.
An amino acid fertilizer produced by the method of any one of claims 1 to 7.
1) growing grain using the amino acid fertilizer of claim 8;
2) heating the grains by far infrared rays and roasting at 20 to 43 ° C. for 1 to 5 hours;
3) adding microorganisms to the roasted grains and fermenting at 20 to 35 ° C. for 40 to 50 hours; And
4) Method of producing a health functional food composition for antioxidant, comprising the step of adding vegetable oil to the fermented grains and stirring.
10. The method of claim 9, wherein the grain is at least one selected from the group consisting of soybean, brown rice, barley, barley, whole wheat and oats.
The method of claim 9, wherein the heating by far infrared rays is indirectly heated by a material selected from the group consisting of stone, sand, lead, ceramics, earthenware, and ceramics.
The method of claim 9, wherein the microorganism is Aspergillus Sojae ).
10. The method according to claim 9, wherein the vegetable oil is milked after roasting sesame seeds by heating by far infrared rays.
A health functional food composition for antioxidant prepared by the method of claim 9.

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