KR20130055938A - Method for producing fermented turmeric powder and fermented turmeric powder produced by the same method - Google Patents

Abstract

PURPOSE: A manufacturing method of fermented curcumae longae rhizome powder is provided to promote active ingredients of curcumae longa rhizome, and to remove bitter taste and smell of the curcumae longa rhizome without several complicated processes. CONSTITUTION: A manufacturing method of fermented curcumae longae rhizome powder comprises the following steps: manufacturing a mixture by mixing curcumae longae rhizome powder with water in a ratio of 0.8-1.2:8-10 wt%; sterilizing the mixture at 110-130deg.C. for 10-20 minutes; injecting 4-6% of Aspergillus kawachii and 4-6% of Rhixopus oryzae to the sterilized mixture; fermenting the result at 28-32 deg. C and 100-200 rpm for 2-4 days; and drying the fermented mixture.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented turmeric powder and a fermented turmeric powder,

(A) disinfecting a mixture of turmeric powder and water; (b) contacting the sterilized mixture of step (a) with Aspergillus kawachii and Rhizopus oryzae , followed by fermentation; And (c) drying the fermented mixture of step (b). The method of producing fermented corn powder, the fermented corn powder prepared by the method, and the fermented corn powder .

In Korea, the root of Korean ginger is ginger root (姜黄 / 薑黄, Curcuma longa Linne), which is the root of the root of the ginger, or steamed and dried. The shape of the ginger is long elliptical, Its height is about 1 ~ 1.5m, its roots are like ginger, and flowers bloom in late summer.

In Ulgum, it is said that Ulgum is excellent in the detoxification of the liver and is excellent in bile secretion and hemicidal action. In particular, curcumin, a diketone compound, is known to have excellent anticancer activity and has anti-tumor, antioxidant, anti-amyloid and anti-inflammatory effects. In addition, curcumin inhibits DNA damage and oxidation by oxidation, and acts as a scavenger of antioxidant and free radicals. It has been confirmed that curcumin inhibits the production of plaques in the brain, which is considered to be the cause of Alzheimer's disease, and has the effect of destroying plaques already formed.

However, because of the unique taste and odor of Ulgum, it is very difficult to drink it. Therefore, in order to extract active ingredients from Ulgum, the active ingredients of Ulgum were used. In this method, curcumin was dissolved in acetone and celite ) Was added and the obtained powder was placed on a silica gel saturated with dihydrogenphosphate in a sintered glass funnel and recrystallized from a 1: 1 mixture of ethyl acetate-heptane and other methods. The active ingredient has been extracted and processed into another material that is convenient for human consumption.

However, as described above, the method of extracting the active ingredient of Korean ginseng requires a great deal of processing, and the material processed into the extracted active ingredient is sold at a high price, and it is disadvantageous in that it is not popularized widely. When the Ulgum itself is to be consumed without extracting the active ingredient, there is a problem in that rejection reaction is caused from the consumers due to the bitter taste and smell unique to Ulgum.

Korean Patent Publication No. 2011-0107971 discloses a water-soluble fermented corn oil extract powder having excellent palatability and a method for producing the same, but is different from the method for producing fermented corn powder of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for improving the active ingredient of Ulgum and removing the bitter taste and odor unique to Ulgum without complicated processes, And to provide more people with high quality Ulgum.

In order to solve the above-mentioned problems, the present invention provides a method for producing a water-soluble polymer, comprising the steps of: (a) sterilizing a mixture of water and powder; (b) contacting the sterilized mixture of step (a) with Aspergillus kawachii and Rhizopus oryzae , followed by fermentation; And (c) drying the fermented mixture of step (b). The present invention also provides a method for producing fermented chives.

In addition, the present invention provides fermented corn flour produced by the above method.

The present invention also provides a food comprising the fermented koi powder.

The fermented chrysanthemum powder of the present invention is not only easily removed during fermentation by inoculating a suitable strain of the present invention with a bitter taste and odor peculiar to the chrysanthemum without complicated processes, It can be used effectively. In addition, the ingestion rejection reaction felt by consumers due to bitter taste and odor of Ulgum can be easily solved, and it is possible to provide ulgum powder excellent in taste and preference.

In order to achieve the object of the present invention,

(a) sterilizing a mixture of water and powder;

(b) a step of Aspergillus in a sterile mixture of step (a) fermentation was inoculated to watch (Aspergillus kawachii) and a separation tank crispus duck material (Rhizopus oryzae); And

and (c) drying the fermented mixture of step (b).

In the method of the present invention, the urophyll powder of step (a) may be prepared by hot-air drying at a temperature of 70 to 80 ° C for 5 to 7 hours, followed by pulverization of 30 to 180 mesh, Dried at a temperature of 70 to 80 ° C for 6 hours, and then pulverized to a size of 30 to 180 mesh. However, the present invention is not limited thereto.

In the method of the present invention, the mixture of step (a) may be prepared by mixing water and powder of water at a ratio of 0.8 to 1.2: 8 to 10, preferably 1: 9 But is not limited thereto.

In the method of the present invention, the sterilization of step (a) may be performed at 110 to 130 ° C for 10 to 20 minutes, preferably at 121 ° C for 15 minutes, but is not limited thereto.

Further, in the method of the present invention, the (b) inoculation of step (a), based on the weight of the sterile mixture of the Aspergillus step Kawachi (Aspergillus kawachii ) 4 to 6% and Rhizopus oryzae ), preferably 4 to 6%, and more preferably the ratio of the weight of the sterilized mixture of step (a) to the weight of the Aspergillus kawachii ) 5% and Rhizopus oryzae 5%. These strains are specially well-grown in Ulvae and selected to be inoculated with appropriate amount to improve the bitter taste of Ulvae. When the type and amount of Inoculum are out of the above range There is a problem that the degree of preference of Ulgum decreases.

Also, in the method of the present invention, the fermentation of step (b) may be fermented at 28-32 ° C and 100-200 rpm for 2-4 days, preferably fermentation at 30 ° C and 150 rpm for 3 days However, the fermentation by the above-mentioned method has the advantage of reducing the bitter taste and flavor inherent to Korean wool, and the Korean wool powder prepared through fermentation is not easily corrupted or deteriorated. In addition, not only is it possible to enhance the active ingredient of the ganoderma, but it also facilitates digestion and absorption by enhancing the absorption rate in the body.

The present invention also provides a fermented koi powder prepared by the above method.

The present invention also provides a food comprising the fermented koi powder. The fermented koi powder of the present invention can be mixed with various foods and the like. Examples of the food include water, beverage, soup, coffee, yogurt, milk product, noodle, flour, jam, tofu, sausage, , Salt, bread, confectionery, vinegar, beverages, chocolate, food powder, ice cream, and the like.

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

Manufacturing example  1: Fermentation Turmeric  Method of manufacturing powder

(a) The mixture of urophyllum powder and water in a ratio of 1: 9, which was prepared by hot air drying at 70 to 80 ° C for 6 hours and then pulverized to 30 to 180 mesh, was sterilized at 121 ° C for 15 minutes Respectively.

(b) comparing the weight of the sterilized mixture of step (a) with Aspergillus kawachii ) 5% and Rhizopus oryzae ) and then fermented at 30 ° C and 150 rpm for 3 days.

(c) The fermented mixture of step (b) was dried.

Example  1: Fermentation according to strain inoculation Turmeric  Sensory evaluation of powder

The fermented koi powder (Preparation Example 1) prepared by the method of Preparation Example 1 and the koi powder (Comparative Example 1) prepared by the method of Production Example 1 but prepared without inoculation and fermentation of the step (b) It was prepared by the method of Production example 1 Aspergillus Kawachi (Aspergillus kawachii) and a separation tank crispus duck material (Rhizopus oryzae), the fermented mixture prepared by adding, respectively by 3%, based on the weight of turmeric powder (Comparative Example 2) and was prepared by the method of Preparation Example 1 Aspergillus Kawachi (Aspergillus kawachii and Rhizopus oryzae were added to the fermented koji powder (Comparative Example 3) prepared by adding 7% to the weight of the mixture, respectively, and water was mixed with a certain amount of water. Then, 30 persons were subjected to sensory evaluation and the results are shown in Table 1 below . The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory test Item Preparation Example 1 (5%) Comparative Example 1 Comparative Example 2 (3%) Comparative Example 3 (7%) color 3.5 ± 0.1 3.3 ± 0.1 3.4 ± 0.4 3.5 ± 0.1 incense 4.3 ± 0.3 3.0 ± 0.1 3.5 ± 0.2 3.3 ± 0.2 flavor 4.6 ± 0.2 2.9 ± 0.3 3.7 ± 0.3 3.6 ± 0.2 Overall preference 4.4 ± 0.3 3.1 ± 0.2 3.6 ± 0.1 3.4 ± 0.3

As a result, as can be seen from Table 1, the preference for color did not show a large difference in all the treatments, but in the preference for flavor and taste, the fermented koi powder prepared by the method of Production Example 1 of the present invention had the highest Respectively. In addition, the fermented koi powder of the present invention shows the highest preference even in the overall preference, and the Aspergillus kawachii and Rhizopus oryzae ) were individually inoculated with 5% of the fermented koji powder.

Example  2: Fermentation according to strain type Turmeric  Evaluation of bitter taste of powder

As a result of Example 1, the optimum amount of strain added was determined to be 5%, and the degree of bitter taste of the fermented corn flour according to the type of strain was evaluated. The results are shown in Table 2 below. First, the fermented koi powder (Preparation Example 1) prepared by the method of Preparation Example 1 and the method of Preparation Example 1 were prepared, and the strain of step (b) was prepared as Aspergillus oryzae and Aspergillus soy sauce , soyzae ) at a weight ratio of 2: 1 was mixed with a certain amount of water in a fermented koji powder (Comparative Example 4) prepared by inoculating 10% of the weight of the sterilized mixture of the step (a) To evaluate the degree of bitter taste. Five points were scored according to the scale of 5 points, and the score was recorded by the testee according to the following evaluation criteria, and the average value of the scores was recorded. 5: very bitter, 4: bitter, 3: normal, 2: slightly bitter, 1: not bitter.

Degree of bitter taste Item Production Example 1 Comparative Example 4 Degree of bitter taste 1.6 ± 0.2 3.2 ± 0.2

As a result, as shown in Table 2, the fermented koi powder prepared by inoculating the strains of the present invention had a lower bitter taste than that of Comparative Example 4, and Aspergillus kawachii and Rhizopus oryzae strains were found to be the most suitable bacteria to reduce the bitter taste unique to the Ulgus in the fermented koi powder.

Claims (4)

(a) sterilizing the mixture of turmeric powder and water;
(b) a step of Aspergillus in a sterile mixture of step (a) fermentation was inoculated to watch (Aspergillus kawachii) and a separation tank crispus duck material (Rhizopus oryzae); And
(c) drying the fermented mixture of step (b). (a) sterilizing the mixture of turmeric powder and water in a ratio of 0.8 to 1.2: 8 to 10 by weight for 10 to 20 minutes at 110 to 130 ° C;
(b) comparing the weight of the sterilized mixture of step (a) with Aspergillus kawachii ) 4 to 6% and Rhizopus oryzae ) fermentation for 2-4 days at 28-32 ℃ and 100-200 rpm after inoculating 4-6%; And
(c) drying the fermented mixture of step (b). Fermented turmeric powder prepared by the method of claim 1 or 2. A food comprising the fermented chrysanthemum powder of claim 3.