KR20130018140A - Enzyme extraction method of the grain which uses the microbe and this in compliance with a method beverage which is manufactured - Google Patents

Abstract

PURPOSE: A method of extracting an enzyme from grains using microbes and a fermented enzyme beverage manufactured using thereof are provided to extract plant enzymes by fermenting grains with a complex strain and to manufacture a beverage which helps strengthen immunity and reduce body fat. CONSTITUTION: A method of extracting an enzyme from grains using microbes comprises the following steps: washing respectively the prepared grains and plants using a washing tub storing washing water(S110); putting the washed grains and plants with a microbial complex strain in each fermentation tub for fermentation (S120); extracting enzyme liquid from the each fermentation tub(S130); putting the extracted enzyme liquid in a mixing tub for producing a mixture(S140); putting the produced mixture in an aging tub for ripening the enzyme included in the mixture(S150); storing the aged mixture in a storing tub(S160). The said prepared grains consist of white corvania containing nutritive components such as recithin, isoflavone, trypsin inhibitor and the like; whole oat containing water-soluble cellulose and dietary fiber; and rice bran helping rid of body waste and harmful metal. The said mixture consists of 40-60 wt% enzyme liquid of white corvania, 20-30 wt% enzyme liquid of whole oat, and 20-30 wt% enzyme liquid of rice bran. An additive is mixed together with the said mixture in order to add taste and flavor to the mixture. The additive is one of the mixtures consisting of xylitol and herb, xylose and herb, or glucose and herb at a ratio of 50 to 50. A fermented enzyme beverage consists of 92 wt%-97 wt% the mixture and 3 wt%-8 wt% the additive. [Reference numerals] (S110) Washing step; (S120) Fermentation step; (S130) Enzyme liquid extracting step; (S140) Mixture producing step; (S150) Aging step; (S160) Storing step

Description

Enzyme extraction method of the grain which uses the microbe and this in compliance with a method beverage which is manufactured}

The present invention relates to a method for extracting enzymes of grains and plants using microorganisms and a fermented beverage containing fruit and vegetable enzymes produced by the method, and more specifically, to extract a plant enzyme by fermenting a microbial complex with grains or plants. And by adding an additive to taste and flavor to the extracted plant enzymes to produce other fermented beverages, enzyme extraction method of cereals and plants using microorganisms for drinking for both young and old, and the fruit produced by this method And fermented beverages containing vegetable enzymes.

In general, enzymes are organic compounds produced from various microorganisms that catalyze chemical reactions in living organisms. Cells of all living things, such as animals and plants, contain various kinds of enzymes. Life is sustained.

In other words, enzymes are widely distributed in cells and are involved in the chemical reactions of living things.

Foods designed to enhance the function of such enzymes are enzyme foods, which produce various biologically active substances and nutrients through fermentation and ripening of enzymes and microorganisms of grains, fruits, and vegetables themselves, and multiply beneficial bacteria to digest and absorb It is rich in a variety of trace elements and bioactive substances that help the human body (Huh, SH and Kim, MH The modern health and health food, Hongikjea press. Korea, 35-36 (1997)).

The enzyme food is largely classified into grain enzyme food, embryo enzyme food, fruit vegetable enzyme food and the like. Grain enzyme foods are processed foods containing more than 60% cereals, embryo enzyme foods are processed foods containing more than 40% of grain embryos, fruit vegetable enzyme foods are processed foods containing more than 60% fruit vegetables. In addition, there are other enzymatic foods processed by using ingredients other than cereal grain embryos and fruit vegetables as main raw materials (60% or more of vegetable raw materials). The present invention belongs to grain enzyme food of the above classification.

General manufacturing process of enzyme foods is to wash, select and increase the raw foods to remove the natural bacteria contained in the raw materials, and then to add the high starch or protease-producing enzymes for 36-48 hours under certain conditions. Incubate step.

After completion of the culturing, the microorganism is dried under a temperature condition free from the enzymes and various useful microorganisms produced by the culturing, and the micronutrients such as vitamins are added to the microorganisms.

The efficacy of the enzyme food depends on the activity of the enzyme and its maintenance. Therefore, the conditions of the enzymatic process (fermentation and maturation) such as temperature, humidity or air control must be very demanding and strictly observed, and they are sensitive to hygienic conditions such as incorporation of various germs, so that they are not exposed to moisture or air even after production. Care must be taken to prevent such problems. However, the current quality standard has only specified the compositional standards, properties, moisture and crude protein content and E. coli, and only the activities of alpha-amylase and protease are positive for the enzyme, the most important factor. There is a problem that defines only things (Ref. Eun-joo Lee, Chul-ho Lee, Korean Journal of Food Science, 461-468 (2001)).

Due to the lack of such enzyme-related regulations, the results of enzymatic activity measurements of commercially available enzyme foods show a wide variety of enzyme activities, and health foods with high enzyme activity were judged to be very rare.

In view of this, in the method for producing a highly active enzyme food, such as Patent Application No. 10-2002-0077891, a pretreatment step of soaking and increasing the soybean, black beans, rice barley, brown rice and yulmu; Incubating the fungus Aspergillus oryzae KCTC-6373, Rhizopus microsporus KCTC-1778 and the bacterium Bacillus megaterium SMY-212; Inoculating the cultured spawn on the cooked cereals; Fermenting the grains inoculated with the spawn; Drying and powdering the fermented grains; And a method for producing a high activity enzyme food comprising the step of adding an additive to the powdered fermented grains and the high activity enzyme food produced by the method has been published.

However, the conventional method for producing a conventional high-activity enzyme food and a high-activity enzyme food prepared by this method increases the grains as described above, so that the enzymes in the grains disappear due to high temperature heat. In consideration of the step of inoculating cultured seedlings after the culturing step, there was a problem that the composition is very complicated in the preparation of high-enzyme food.

Patent application number 10-2002-0077891, Patent application date: December 09, 2002 Name of the invention: Method for producing a highly active enzyme food by microbial fermentation, page 10, line 1 to line 8, Figure 2

Thus, the present invention was devised to solve the above-described problems, ferment the microbial complex with grains to extract plant enzymes, and by adding an additive to taste and flavor to the extracted plant enzymes, fruit and vegetable enzymes By producing fermented beverages containing alcohol, it is possible for both young and old to drink to solve obesity problems caused by long-term use, which can prevent various diseases caused by obesity, improve immunity and reduce body fat. In addition, the sterilization of Helicobacter pylori bacteria in the stomach can reduce gastrointestinal disorders and reduce excessive excretion of gastric acid, and can reduce harmful cutlets in the colon and skin whitening and elasticity of microorganisms. To provide an enzyme extraction method and a fermented beverage containing fruit and vegetable enzyme prepared by the method. have.

In the present invention for achieving the above object, in the method for extracting enzymes of grains and plants using microorganisms, washing the prepared various types of grains and plants, respectively, through a washing tank in which the washing water is stored, Fermenting grain and plant together with the microbial complex strain to each fermenter, extracting the enzyme solution from each fermenter fermented by the above step, and adding the enzyme solution extracted by the step to the mixing bath and then mixing And a step of preparing a mixture, and adding the mixture prepared by the above step to a aging tank to ripen the enzyme contained in the mixture, and storing the mixed mixture by the aging step in a storage tank. It features.

Here, the grain prepared in the washing step, the white baektae containing nutrients such as lecithin, fosanin, isoprabon, trypsin inhibitor, whole oats containing water-soluble fiber and dietary fiber, and the body Enzyme extraction method using cereals and plants using microorganisms, characterized in that consisting of rice bran to release wastes and harmful metals.

In addition, another object of the present invention for achieving the above object is, in the fruit and vegetable enzyme-containing fermented beverage prepared by the enzyme extraction method of grains and plants using microorganisms, 50 xylitol and herbs to have a mixture taste and flavor : 50 or 50:50 of xylose and herb or 50:50 of glucose and herb mixed with additives prepared by the enzyme extraction method of cereals and plants using microorganisms, characterized in that Fermented beverage, characterized in that made by adding an additive consisting of susu or glucose.

As described above, according to the method for extracting enzymes of grains and plants using microorganisms according to the present invention and the fruit and vegetable enzyme-containing fermented beverages prepared by the method, the microbial complex strain is fermented with grains to extract plant enzymes, By adding an additive to taste and aroma of the extracted plant enzymes, the fermented beverages containing fruit and vegetable enzymes are manufactured, so that both young and old can drink and solve obesity problems caused by long-term use. It can prevent in advance, improve immunity, reduce body fat, sterilize Helicobacter pylori in stomach, reduce gastrointestinal disorders and reduce excessive excretion of gastric acid, harmful intestine There is an effect that can reduce the skin and have skin whitening and elasticity.

1 is a flow chart for explaining the enzyme extraction method of cereals and plants using the microorganism according to the present invention.

Hereinafter, a method for extracting enzymes of grains and plants using microorganisms according to the present invention, and an example of a fruit and vegetable enzyme-containing fermented beverage prepared by the method will be described in detail.

First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In describing the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as not to obscure the gist of the invention.

As shown in the enzyme extracting method of cereals and plants using the microorganism according to the present invention, it is configured to extract the plant enzymes by fermenting the microbial complex with grains so as to produce a fruit, vegetable enzyme-containing fermented beverage.

That is, the enzyme extraction method of the grains and plants using the microorganism according to the present invention, first, as shown in the accompanying drawings, the first step of washing the prepared multi-type grains and plants through the washing tank each of the washing water stored (S110) and the step of fermenting the grains and plants washed by the step (S110) with the microbial complex strain in each fermenter (S120) and from each fermenter fermented by the step (S120) Extracting the enzyme solution (S130), and adding the enzyme solution extracted by the step (S130) to a mixing tank and mixing the mixture to prepare a mixture (S140), and the mixture prepared by the step (S140) It comprises the step of aging the enzyme contained in the mixture by adding to the aging tank (S150), and storing the mixture aged by the aging step (S150) in a storage tank through a filter (S160).

Here, the grains contain nutrients such as lecithin, fosanin, isoprabon, trypsin inhibitor, lower anti-cancer effects, lower cholesterol in the blood, inhibit fat synthesis, prevent obesity, and intestinal exercise It is rich in baektae (white beans) and beta-glucan, a kind of water-soluble fiber that can prevent constipation by facilitating defecation by activating defecation, and reduces cholesterol, and contains a lot of dietary fiber to increase the concentration of carcinogen in the intestine. Dilution prevents colorectal cancer, and contains a large amount of potassium, and has excellent ability to discharge whole grains and harmful metals, which are good for adult diseases such as high blood pressure, arteriosclerosis, and heart disease that can occur when eating salty foods. It is good for freckle skin aging because it has nutrition, whitening effect and bio-maintaining ability to skin, Kidney disease, cold, high blood pressure, low blood pressure improves, and it is composed of rice bran, which is effective in anorexia, headache, postpartum recovery, menopausal disorders, hangover, and menstrual disorders.

Hereinafter, with reference to the accompanying drawings, the enzyme extraction method of cereals and plants using the microorganism according to the present invention will be described in detail as follows.

First, the washing step of the enzyme extraction method of grains and plants using the microorganism according to the present invention, the washing tank in which a plurality of grains, that is, white matter, whole oak and foreign substances such as dust attached to the surface of the rice bran, each wash water is stored. The step of washing through.

The fermentation step is a step of fermenting the white baektae, whole oak and rice bran washed by the washing step together with the microbial complex strain in each fermenter.

At this time, the internal temperature of the fermentation tank is fermented for 10 to 14 days while maintaining the temperature of 38 ℃ ~ 42 ℃ so that fermentation of Baektae, whole oats and rice bran with the microbial complex strain in each fermentation tank is carried out quickly Let's do it.

On the other hand, when the temperature of the fermentation tank is outside the above 38 ℃ ~ 42 ℃, it is out of the critical point of the fermentation, and eventually the fermentation effect is significantly reduced, it is preferable to ferment in the above temperature range.

In addition, the microbial complex strain is composed of two microbial strains or two or more microbial complex strains of 80 kinds of microbial strains deposited in the Korea Food and Drug Administration.

The enzyme extraction step, the fermentation step is to extract the enzyme solution from each fermenter, respectively, put together with the microbial complex strain of white baektae, whole oat and rice bran.

In other words, the enzyme extraction step is to extract the fermented liquor from the outlet side of the fermentation tank through the filter unit and extract the white fetal enzyme solution, whole oat enzyme solution and rice bran enzyme solution, respectively.

The mixture preparation step is a step of mixing by mixing each enzyme extracted by the enzyme extraction step into a mixing tank.

At this time, the mixture is composed of the white enzyme enzyme 40 ~ 60wt%, 20 ~ 30wt% whole oat enzyme liquid and 20 ~ 30wt% rice bran enzyme liquid.

The aging step is a step for aging by adding the enzyme of the mixture prepared by the mixture preparation step into the aging tank.

That is, the aging step is a step for ripening the enzyme contained in the mixture by storing the mixture prepared by the mixture preparation step for 20 to 26 hours in a aging tank having an internal temperature of 38 ℃ ~ 42 ℃ .

On the other hand, the enzyme extraction method of the grain using the microorganism according to the present invention, grains, baektae (white beans), whole oats, rice bran is used, but not limited to, rice barley rice, red beans, peas, pea beans, Germinated black rice, glutinous rice, glutinous barley, brown rice, black rice, red ginseng waxed barley, kidney bean, yulmu, green rice, canned green bean, barley rice, frosted red, red bean, fermented brown rice, sorghum, bran, green wheat, black brown, germinated brown rice, green tea, millet, germinated black rice Black rice, black barley, medicinal rice, xylitol, strawberry, pineapple, banana, mango, avocado, grapefruit, cabbage, pear, kiwi, broccoli, paprika, carrot, tomato, red cabbage, red onion, sweet pumpkin, bokbunja, blueberry, Lemon, rosemary, beet, eggplant, ginseng, camphor ginseng, chaga, ganoderma lucidum, situation mushroom, fingerling mushroom, wormwood, cauliflower, motherwort, persimmon, buttercup, cedar, mulberry, cedar, cedar, pine needle, royal family Barley, bamboo, sweet potato, ginger, Plantain, plum, hemp, hawthorn, cornus, cedar, chrysanthemum, custard tree, mistletoe, horseradish, spiny bark, leather tree, prickly pear, caterpillar, cinnamon, cucurbita, bark, walrus, bear, gujeolcho, chard , Horseradish, juniper, green tea tree, apron, jujube, vine rose, evening primrose, bellflower, sedum, roundle, garlic, forget-me-not, ganmundong, fig, dandelion, rowan, beet, quince, earl, birches, willow, buds, Fukryeong, jasmine, leek, medicinal herb, Japanese apricot tree, triticale, ginger tree, hungji, Japanese birch, pine needles, hydrangea, wild pear tree, raspberry, raspberry, horsetail, purslane, mallow, effervescent, horsetail lotus, Schisandra chinensis, cone, indongcho , Peony, twigs, rhododendron, brier, attention, creation, celestial horse, astronomical dong, cypress, elm, earthenware, tanza, licorice, donkey, 섣 jangpo, cheongung, yugeunpi, ogapi, baeksuo, earthly, wolfberry, goldamcho , Reed, imperial, ear In the right, the raw, lettuce and Astragalus were added to the fermenter with microbial complex strains, and then one enzyme solution or one or more enzyme solutions from the fermented and extracted enzyme solution were mixed together with the white enzyme enzyme, whole oat enzyme solution and rice bran enzyme solution. Mixtures may also be prepared.

In addition, the above-mentioned mixture is a cucumber scrubber, purslane, nasturtium, cicada leaf, horseradish, brier, dandelion, buttercup, motherwort, solsoon, mulberry leaf, sweet persimmon, bellflower, sesame, Tanza, Burdock, Yacon, Evening Primrose, Perilla, Dried Sprouts, Bamboo Shoot, Chestnut, Perilla, Rush, Sewage Leaf, Ginkgo, New Ginseng, Horsetail, Country of Origin, Cloudy Mushroom, Buncho, Chicken's Grass, Green Tea Leaf, Duckle, Tul, Pear , Apples, apricots, peaches, taro, ant odor, gujeolcho, amaranth, oak, cedar, gardenia, safflower, hawthorn, moth, radish, kale, carrot, garlic, schisandra, freshly, fig, fresh vinegar, quince, elm, Lichen, sea buckthorn tree, stone boat, eggplant, honeysuckle, mudflat, leek, ramie, yugeunpi, Cheongung, wild parsley, straw herb, nectar, incense, lotus root, rapeseed, Korean ginseng, golden, snakeberry, Zulmandra At least one ratio of brown sugar to 1: 1 It was mixed in each of the fermentation the fermentor can be prepared mixed with the extracted enzyme solution.

Of course, at this time, it is natural that the mixing amount (wt%) of the white enzyme enzyme, oat enzyme enzyme and rice bran enzyme liquid is changed according to the urea solution to be mixed.

When extracting enzymes of cereals and plants using the microorganism according to the present invention made as described above, as shown in the accompanying drawings, first, the prepared white baektae, whole oat and rice bran are washed through a washing tank in which the washing water is stored.

The white baektae, Tonggui and rice bran washed through the washing tank as described above is added to each fermenter having an internal temperature of 40 ℃ together with two microbial strains deposited in the Korea Food and Drug Administration and fermented for 12 days.

As described above, when white baektae, whole oat and rice bran are fermented in each fermentation tank, the white baek enzyme liquid, whole oat enzyme liquid and rice bran enzyme liquid are extracted by filtering through a filter unit while discharging through each fermentation outlet.

Each mixture thus extracted, that is, 50 wt% of white milk enzyme, 25 wt% of oat enzyme, and 25 wt% of rice bran enzyme are added to a mixing tank to prepare a mixture.

When the mixture is prepared as described above, it is added to a aging tank having an internal temperature of 40 ℃ to mature the enzyme contained in the mixture, and then aged for 24 hours.

When the aging of the mixture is thus completed, the mixture is filtered through a filter and then stored in a reservoir.

On the other hand, the fruit and vegetable enzyme-containing fermented beverage prepared using a mixture extracted by the enzyme extraction method of grains and plants using a microorganism according to the present invention, the enzyme extraction method of grains and plants using the microorganisms By means of a 50:50 mixture of xylitol and herbs or a mixture of 50:50 of xylose and herbs or a mixture of 50:50 of glucose and herbs to have a taste and aroma and a mixture stored in the reservoir through a filter. The additives are mixed.

Here, the fruit, vegetable enzyme-containing fermented beverage is 92wt% ~ 97wt mixture, and 3wt% ~ 8wt additives.

At this time, when the additive is out of 3wt% ~ 8wt, the taste and aroma of the mixture is lowered and the components are also dropped, preferably added in the above range.

In order to produce a fruit and vegetable enzyme-containing fermented beverage using the mixture extracted by the enzyme extraction method of grains and plants using microorganisms according to the present invention, firstly, 95 wt% of the mixture extracted by the enzyme extraction method and 5wt% of the additives in which the xylitol and the herb are mixed at 50:50 are mixed, thereby completing the preparation of the fermented beverage containing fruit and vegetable enzyme.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. It will be clear to those who have knowledge of.

Claims (5)

In the enzyme extraction method of cereals and plants using microorganisms,
Washing the prepared multi-type grains and plants through a washing tank in which washing water is stored (S110);
Injecting the grains and plants washed by the step (S110) with the microbial complex strain in each fermenter and fermentation (S120);
Extracting an enzyme solution from each fermenter fermented by the step (S120), respectively (S130);
Preparing an mixture by adding the enzyme solution extracted by the step (S130) to a mixing tank and then mixing the mixture (S140);
Putting the mixture prepared by the step (S140) into a aging tank to mature the enzyme contained in the mixture (S150);
Storing the mixture aged by the aging step (S150) in a reservoir (S160)
Enzyme extraction method of cereals and plants using a microorganism, characterized in that made.
The method of claim 1,
The grains prepared in the washing step (S110), the white baektae containing nutrients such as lecithin, fosanin, isoprabon, trypsin activator, whole oats containing water-soluble fiber and dietary fiber, and the body Enzyme extraction method using cereals and plants using microorganisms, characterized in that consisting of rice bran to release wastes and harmful metals.
The method of claim 1,
The mixture prepared by the mixture preparation step (S140), the enzyme of the grain and plant using microorganisms, characterized in that the composition of the white enzyme enzyme 40 ~ 60wt%, 20 ~ 30wt% whole wheat enzyme solution and 20 ~ 30wt% rice bran enzyme solution Extraction method.
In the fermented beverage containing fruit, vegetable enzyme prepared by the enzyme extraction method of cereals and plants using microorganisms,
A mixture prepared by any one of claims 1 to 3,
Xylitol and herb 50:50 or xylose and herb 50:50 or glucose and herb 50:50 so that the mixture has a taste and aroma. Fermented beverage containing fruit, vegetable enzyme prepared by the enzyme extraction method of.
5. The method of claim 4,
The fruit, vegetable enzyme-containing fermented beverage, the fruit and vegetable enzyme-containing fermented beverage prepared by the enzyme extraction method of cereals and plants using a microorganism, characterized in that the mixture consisting of 92wt% ~ 97wt, and additives 3wt% ~ 8wt.

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