KR20130034540A - The manufacturing process of the fermented gastrodia elata granules - Google Patents

Abstract

PURPOSE: A method for preparing granules of fermented Gastrodia elata is provided to obtain useful lactic acid bacterial and to help digestion and absorption. CONSTITUTION: A method for preparing granules of fermented Gastrodia elata comprises: a step of inoculating a mixture containing a freeze-dried Gastrodia elata-pulverized material, a yeast extract, and mineral with Lactobacillus Fermentum JS(deposit number: KCCM 10499), culturing, and fermenting; a step of spray-drying the fermented mixture and preparing a fermented Gastrodia elata pellet; and a step of mixing the fermented Gastrodia elata pellet and Lactobacillus fermentum JS(deposit number: KCCM 10499).

Description

The manufacturing process of the fermented Gastrodia elata granules}

The present invention relates to a method for producing fermented cheonma granules.

Gastrodia elata ) is a traditional medicine used in Korea and China and has been used to treat headaches, paralysis, cramps, and neurological diseases. Chunma contains many different compounds, such as gastrodine (gastidine), 4-hydroxybenzyl alcohol, 4-hydroxybenzyl aldehyde, vanillin, vanillyl There are vanillyl alcohols. Among them, gastidine is a representative bioactive substance, which is reported to have characteristics such as improved circulation, treatment of headache and dizziness, and anticonvulsive effect.

In addition, there is a research showing that extracts of cheonma also exhibit neuroprotective activity against global ischemia and excitotoxicity. In addition, 4-hydroxybenzyl alcohol, 4- Hydroxybenzyl aldehyde, vanillin inhibits hippocampal CA1 cell death following ischemic ischemia, 4-hydroxybenzyl aldehyde inhibits GABAergic neuromodulation and antioxidant activity in rat brain There are many studies on other active substances, such as the fact that there are reports of this being reported.

As mentioned above, the cheon-ma, which has traditionally been used as an important medicine in herbal medicine, has recently attracted attention as a food material, and attention has been focused on processed foods using cheon-ma.

Such processed foods have been focused on improving the problems in consideration of uniformity, particle size, and the like of particle size of cheonma particles in order to provide processed foods with improved quality in the form of foods such as Cheonmacha and Cheonma beverages.

However, the improvement of the method only succeeds in the atomization of uniform production of cheonma particles, but did not solve the problems of taste and flavor, texture and palatability of cheonma, which is felt during ingestion, and low absorption rate of active ingredients contained in cheonma. Again, there is still no way to improve it, and in the end it has not been a fundamental solution to the improvement of added value for Cheonma.

On the other hand, beneficial fermentation bacteria (lactic acid bacteria, yeast, etc.) has a variety of physiological activities as beneficial bacteria for fermentation, among them Lactobacillus fermentum ) JS strain (Accession No .: KCCM 10499) is capable of survival at high temperature and low pH, and has been reported to enhance blood glucose, antioxidant, inhibition of lipid peroxidation and cholesterol lowering.

However, Lactobacillus fermentum ) JS strains have not yet been identified for the bioconversion of glycosides contained in cheonma to nonglycosides.

KR 10-0435168 B1, June 16, 2004. KR 2000-0074876 A, 15 December 2000. KR 10-0458301 B1, July 7, 2003.

Accordingly, the present inventors, while ongoing research on processed foods using cheonma, cheonma Lactobacillus Fmentum ( Lactobacillus fermentum ) JS strain (Accession No .: KCCM 10499) by fermentation to increase the absorption rate in the body, and found that can be prepared cheonma granules excellent in overall palatability including taste, flavor, texture, and completed the present invention.

An object of the present invention is to increase the absorption rate in the body, and to provide a method for producing cheonmag granules having excellent overall palatability including taste, flavor, and texture.

In order to achieve the above object, the present invention provides a method for preparing cheonma granules using Lactobacillus fermentum JS strain (Accession Number: KCCM 10499).

According to the present invention, the method for preparing cheonma granules can be prepared by increasing the absorption rate in the body by fermenting cheonma using Lactobacillus fermentum JS strain (Accession Number: KCCM 10499), and more specifically, The manufacturing method of the cheonma granules according to the present invention is a lactobacillus permanent ( Lactobacillus) fermentum ) JS strain (Accession Number: KCCM 10499) by fermentation by promoting the bioconversion into non-glycosides characterized in that it can be produced as cheonma granules with increased digestibility in the body.

Hereinafter, the present invention will be described in detail.

The present invention

1) Lactobacillus fermentum ( Lactobacillus Lactobacillus) fermentum ) JS strain (Accession Number: KCCM 10499) by inoculating and culturing, fermentation;

2) preparing a fermentation cheonma in pellet form by spray-drying the fermented mixture; And

3) Lactobacillus mentamum ( Lactobacillus ) in the cheonma pellet of step 2) fermentum ) JS strain (Accession No .: KCCM 10499);

It characterized in that it comprises a, provides a manufacturing method of cheonma granules.

In addition,

1) Lactobacillus fermentum ( Lactobacillus Lactobacillus) fermentum ) JS strain (Accession Number: KCCM 10499) by inoculating and culturing, fermentation;

2) homogenizing the fermented mixture under conditions of high pressure;

3) preparing a fermented cheonma in pellet form by spray drying the homogenized mixture; And

4) Lactobacillus mentamum ( Lactobacillus ) in the cheonma pellet of step 3) fermentum ) JS strain (Accession No .: KCCM 10499);

It characterized in that it comprises a, provides a manufacturing method of cheonma granules.

More specifically, the manufacturing method of the cheonma granules of the present invention

1) 30 to 60% by weight of the lyophilized pulverized crushed horse, 30 to 60% by weight of yeast extract, 5 to 10% by weight of minerals and the remaining water to the Lactobacillus fermentum ) JS strain (Accession Number: KCCM 10499) by inoculating and culturing, fermentation;

2) homogenizing the fermented mixture to 10 to 30 Mpa conditions under high pressure;

3) spraying the homogenized mixture at an inlet air temperature of 130 to 200 ° C., a spraying rate of 100 to 300 L / hr, and then preparing pellets; And

4) Lactobacillus mentam ( Lactobacillus ) in the prepared cheonma pellets fermentum ) JS strain (Accession No .: KCCM 10499);

It characterized in that the manufacturing, including, provides a manufacturing method of cheonma granules.

The lyophilized pulverized pulverized product of the present invention is dried using a known lyophilization method, and does not require any particular limitation.

In the present invention, step 1) is a mixture containing 30 to 60% by weight of the lyophilized pulverized yeast extract, 30 to 60% by weight yeast extract, 5 to 10% by weight minerals and the remaining water Lactobacillus fermentum ( Lactobacillus) fermentum ) JS strain (Accession Number: KCCM 10499) is inoculated to decompose the pulverized pulverine.

If the content of the pulverized pulverine, yeast extract and mineral is less than the above range, fermentation does not proceed properly during the culture period, and if it exceeds the above range, it is relatively disadvantageous in terms of manufacturing cost.

The minerals are calcium (Ca), phosphorus (P), manganese (Mg), sulfur (S), sodium (Na), potassium (K), chlorine (Cl), iron (Fe), zinc (Zn), copper ( At least one selected from Cu), iodine (I), fluorine (F), selenium (Se), manganese (Mn), chromium (Cr), and molybdenum (Mo) can be used.

In the present invention, the step 1) is Lactobacillus Permanent ( Lactobacillus) in a culture solution containing the pulverine, yeast extract, and minerals fermentum ) JS strain (Accession No .: KCCM 10499) is characterized in that inoculated to contain 1 × 10 ⁵ cfu / g to 1 × 10 ¹⁰ cfu / g per unit weight of the pulverized cheonma.

More preferably, the strain to be inoculated in step 1) is characterized in that it comprises 1 × 10 ⁷ cfu / g to 1 × 10 ⁹ cfu / g per unit weight of the pulverized cheonma crushed.

If the strain is included in less than 1 × 10 ⁵ cfu / g per unit weight of cheonma crushed, fermentation does not proceed properly during the incubation period, if contained in excess of 1 × 10 ¹⁰ cfu / g causes waste of the strain It is not preferable because it results.

In the present invention, the culturing and fermentation of step 1) is Lactobacillus latement ( Lactobacillus fermentum ) JS strain (Accession No .: KCCM 10499), and then fermented for 5 to 50 hours or more at a temperature of 20 ℃ to 70 ℃, through the fermentation of the glycosides in the cheonma by bioconversion into non-glycosides increase the digestibility in the body In addition, aroma components such as diacetyl and acetone are produced by lactic acid, acetic acid, and alcohol generated through fermentation, thereby improving the flavor by purifying unpleasant odors or tastes emitted from the horses.

In the present invention, the pH of the fermented mixture is characterized in that 2 to 6.

The cheonma granules according to the present invention can be molded into pellets or granules through a granulator, and in this case, known granulation methods used in the manufacture of granulated processed foods can be applied.

In the present invention, the cheonma granules are characterized in that the average particle diameter of 10 to 200 ㎛ on a short diameter basis.

If the average particle diameter of the cheonma granules is less than 10 ㎛ Lactobacillus mixed in the pellet ( Lactobacillus fermentum ) directly affects the growth of the JS strain (Accession Number: KCCM 10499), and when the particle size of the granules exceeds 200 μm, the overall palatability including taste, flavor, texture, and the like of the granules are poor.

In the present invention, the strain to be inoculated in step 4) is characterized in that it comprises 1 × 10 ⁵ cfu / g to 1 × 10 ¹⁰ cfu / g per unit weight of cheonma pellets.

In the present invention, the step 4) increases the survival rate of the beneficial lactic acid bacteria in the prepared cheonma granules, and can be ingested cheonma granules with the activity of the beneficial lactic acid bacteria as well as the beneficial live lactic acid bacteria even after long-term storage. There is an advantage.

The method for preparing cheonma granules according to the present invention uses Lactobacillus fermentum JS strain for fermentation of cheon-ma , which not only has beneficial benefits of live lactic acid bacteria even after long-term storage, but also cheonma granules having activity of live beneficial lactic acid bacteria. Because it can be ingested, it can easily absorb digestion of cheonma and contribute to the improvement of national health.

The present invention will be described in more detail with reference to the following examples. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited by these examples in any sense.

Hereinafter, the technical and scientific terms used herein will be understood by those skilled in the art without departing from the scope of the present invention. Descriptions of known functions and configurations that may be unnecessarily blurred are omitted.

[Production Example 1]

The cultivated Chunma was removed through a washing process and cut into 3-4 mm sizes. After freezing the chopped chopped horse at -60 ℃, the temperature is sequentially raised in the temperature range of -30 ℃ to 30 ℃, and collected by vacuum lyophilized cheon horse for 2 days sealed to prevent moisture infiltration and stored in the frozen state It was.

Chopper was pulverized to a size of 2 mm by adding 15 times the water to the weight of Cheonma to 10 kg of the lyophilized Cheonma.

Plant lactobacillus Lactobacillus fermentum ) The culture medium for the culture of JS strain (Accession No .: KCCM 10499) includes yeast extract (DSM, Netherlands) and minerals (calcium (Ca), phosphorus (P), manganese (Mg), sulfur (S), sodium ( Na), potassium (K), chlorine (Cl), iron (Fe), zinc (Zn), copper (Cu), iodine (I), fluorine (F), selenium (Se), manganese (Mn), chromium ( Cr) and molybdenum (Mo) -containing stock) are placed in a culture tank and sterilized at 121 ° C. for 15 minutes.

The Chopper-pulverized lyophilized Chunma pulverized product and vegetable lactic acid bacteria ( Lactobacillus fermentum JS Patent Registration No. 0435168, Patent Bacterial Cycle Accession No. KCCM 10499) were inoculated, and fermented for 16 hours while maintaining a pH 5.0 state at 38 ° C.

At this time, the plant lactic acid bacteria were inoculated at 1% relative to the medium solution by diluting the sterilized distilled water to a concentration suitable for fermentation at 1 × 10 ⁷ CFU / g.

[ Manufacturing example  2]

Lactobacillus brevis ( Lactobacillus) is the same as the fermentation method of Preparation Example 1 but purchased from the Gene Bank brevis ) strain, a vegetable lactic acid bacterium was inoculated.

[ Example  One]

The fermentation product of fermentation cultured in Preparation Example 1 was sprayed at 200 L / hr using a spray dryer, the hot air inlet was maintained at 180 ° C., the hot air outlet temperature was 97 ° C., and the liquid atomization sprayed by hot air. Water was evaporated to powder the solid solution present in the liquid. At this time, the particle size was an average of 60 ㎛.

The powdered fermentation cheonma is a high speed mixer to adjust the rotation speed of the Agitator 200 rpm, Chopper 2500 rpm, and then mix the dry ingredients by rotating the Chopper and Agitator at high speed, the mixing solution through the spray Chopper and Agitator were added while running for 1-2 minutes. The rotation of the hopper serves to grind and to uniformize the particle size. Therefore, the size of the particles can be determined by the speed. Then, the wet granules were passed through the mill, the wet granules passed through the mill were dried, and the dried granules were passed through the mill again to prepare 100 μm pellets.

The prepared pellets were made using a double cone-mixer (Double cone-mixer), the Peloma pellets and Lactobacillus latement ( Lactobacillus) fermentum ) JS strain (1 × 10 ⁸ CFU / g) was mixed at a mixing ratio of 1: 1, and fermented cheonma granules were prepared.

[ Example  2]

The cheonma fermented product fermented and cultured in Preparation Example 1 maintained 15 Mpa as a homogenizer (Homogenizer) before continuing the powdering operation, and further proceeded to homogenization by continuously passing the high pressure through a disk. The homogenized Chunma fermentation product is prepared into pellets and then granules were prepared in the same manner as in Example 1.

[ Comparative example  One]

Chunma fermented culture fermented in Preparation Example 2 was prepared in a pellet using a double cone-mixer (Double cone-mixer) in the same manner as in Example 1.

[ Comparative example  2]

The pellet prepared in Comparative Example 1 was manufactured into pellets using a granulator in the same manner as in Example 1, and then Lactobacillus brevis strain (1 ×) using a double cone-mixer. 10 ⁸ CFU / g) was mixed at a mixing ratio of 1: 1, and fermented cheonma granules were prepared.

[ Comparative example  3]

100 g of the dry horse was chopped and ground to a size of 0.5 cm or less. Water was added 10 times to the pulverized cheonma weight, and extracted three times at 80 ℃ for 9 hours. The extracted cheonma was compressed to obtain an extract, and the residue was removed. The cheonma extract was concentrated to 40 Brix.

[ Test Example  One]

The change in the glycoside content according to the fermentation time of the cheonma granules (pellets) prepared in Examples 1, 2 and Comparative Examples 1, 2 and the liquid cheonma extract of Comparative Example 3 extracted by a conventional method were investigated.

As a result of measuring the content change of glycosides according to the fermentation time of Examples 1 and 2, the amount of glycosides decreases and the amount of non-glycosides increases as the fermentation proceeds, resulting in higher activity than that of Comparative Examples 1 to 3. It was confirmed that the conversion to non-glycosides.

[ Test Example  2]

The survival rate of the vegetable lactic acid bacteria according to the long-term storage was compared with the cheonma granules prepared in Examples 1 and 2 and Comparative Examples 1 and 2 and the liquid cheonma extract of Comparative Example 3 extracted by a conventional method.

As can be seen in Table 1, in the case of conventional cheonma products, that is, in the comparative example 3, lactic acid bacteria did not survive, whereas it was confirmed that lactic acid bacteria survived when lactic acid bacteria were added.

In addition, the survival rate of the plant lactic acid bacteria for long-term storage was compared with Examples 1 and 2 in Comparative Example 1 was confirmed that the activity of the lactic acid bacteria disappeared through the hot air drying or the number of surviving lactic acid bacteria was little, Comparative Example 2 In addition, it was confirmed that the survival rate of the beneficial lactic acid bacteria present in the cheonma granules compared to Examples 1 and 2 shows a very low value.

[ Test Example  3]

Taste, flavor, texture, overall of 30 test response personnel trained on the cheonma granules prepared in Examples 1, 2 and Comparative Examples 1, 2 and the liquid cheonma extract of Comparative Example 3 extracted by a conventional method For palatability, a 7-point symbolic scale with seven points of like extremely and one point of dislike extremely (Stone & Sidel.Sensory evaluation practices.Academic press Inc., New York, USA.p 45 1985).

As can be seen in Table 2, the cheonma granules fermented through the phyto-lactic acid bacteria used in the extracts and fermented beverages of the general cheonma liquid in general preference, including the taste, flavor, texture of the cheonma granules produced by the production method according to the present invention It was confirmed that the result of the sensory evaluation was significantly superior to.

From the above results, the production method of the present invention uses Lactobacillus fermentum JS strain for fermentation of cheonma , which has the advantage that the beneficial lactic acid bacteria are alive even when stored for a long time, as well as the activity of live beneficial lactic acid bacteria. It can be confirmed that it is easy to absorb the digestion of cheonma because it can help to promote national health.

Claims (8)

1) culturing and fermenting the mixture containing the lyophilized pulverine, yeast extract, and minerals by inoculating Lactobacillus fermentum JS strain (Accession No .: KCCM 10499);
2) preparing a fermentation cheonma in pellet form by spray-drying the fermented mixture; And
3) mixing Lactobacillus fermentum JS strain (Accession No .: KCCM 10499) to the cheonma pellet of step 2);
Characterized in that, comprising the manufacturing method. The manufacturing method
After the step 1), homogenizing the fermented mixture under conditions of high pressure; manufacturing method further comprising. 3. The method according to claim 1 or 2,
The method
1) 30 to 60% by weight of the lyophilized pulverized crushed horse, 30 to 60% by weight of yeast extract, 5 to 10% by weight of minerals and the remaining water to the Lactobacillus fermentum ) JS strain (Accession Number: KCCM 10499) by inoculating and culturing, fermentation;
2) homogenizing the fermented mixture to 10 to 30 Mpa conditions under high pressure;
3) spraying the homogenized mixture at an inlet air temperature of 130 to 200 ° C., a spraying rate of 100 to 300 L / hr, and then preparing pellets; And
4) Lactobacillus mentam ( Lactobacillus ) in the prepared cheonma pellets fermentum ) JS strain (Accession No .: KCCM 10499);
Characterized in that, comprising the manufacturing method. The method of claim 3, wherein
The strain of step 1) is characterized in that 1 × 10 ⁵ cfu / g to 1 × 10 ¹⁰ cfu / g per unit weight of pulverized pulverine. The method of claim 3, wherein
The minerals are calcium (Ca), phosphorus (P), manganese (Mg), sulfur (S), sodium (Na), potassium (K), chlorine (Cl), iron (Fe), zinc (Zn), copper ( Cu), iodine (I), fluorine (F), selenium (Se), manganese (Mn), chromium (Cr) and molybdenum (Mo). The method of claim 3, wherein
PH of the fermented mixture is characterized in that 2 to 6 method. The method of claim 3, wherein
The strain of step 4) is characterized in that 1 × 10 ⁵ cfu / g to 1 × 10 ¹⁰ cfu / g per unit weight per thousand pellets. The method of claim 3, wherein
The cheonma granules is characterized in that the average particle diameter of 10 to 200 ㎛ on a short diameter basis.