KR20140005420A - Manufacturing method of anthocyanin enzyme food and composite. - Google Patents

Manufacturing method of anthocyanin enzyme food and composite. Download PDF

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KR20140005420A
KR20140005420A KR1020120072455A KR20120072455A KR20140005420A KR 20140005420 A KR20140005420 A KR 20140005420A KR 1020120072455 A KR1020120072455 A KR 1020120072455A KR 20120072455 A KR20120072455 A KR 20120072455A KR 20140005420 A KR20140005420 A KR 20140005420A
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anthocyanin
weight
parts
black
extract
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KR101443288B1 (en
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박세준
박세봉
김정숙
박병은
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주식회사 힐링바이오
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/02—Antioxidant
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2104—Anthocyanins

Abstract

The present invention provides food manufactured by putting a composite comprising: 3-30 parts by weight% of anthocyanin extract which has nutrients extracted from at least one among, black bean skins, chokeberries, blueberries, cranberries, lingonberries, blackcurrants, raspberries, strawberries, Rubus coreanus fruits, wild vine skins, and grape skins containing anthocyanin, which has effects in anti-oxidation excellent for anti-aging, improving eye sight, treating cardio diseases, vascular diseases, and stroke by preventing and improving vascular diseases, increasing insulin production, and improving memory; and 70-97 parts by weight% of extract which has nutrients extracted from at least one among, rice bran, black rice, soybean, barley, corn, Hovenia dulcis fruits, Acanthopanax senticosus, Saururus chinensis, Cornus officinalis, Schisandra chinensis, cuscuta seed, Chinese matrimony vine, Torilis japonica, garlic, Japanese apricot, into a liquid fermentation equipment, inoculating effective microorganism and fermenting together, and then making the fermented composite into enzyme food.

Description

안토시아닌효소식품 제조방법 및 조성물{Manufacturing method of Anthocyanin enzyme food and composite.}TECHNICAL FIELD The present invention relates to an anthocyanin enzyme food,

의학계와 연구기관에서 안토시아닌성분의 실험을 통해 밝혀진 효능을 네이버백과사전에서 살펴보면 다음과 같다.The effects of anthocyanin compounds in the medical community and research institutions can be seen in the Naver Encyclopedia.

1. 항산화 효과(노화방지효과)1. Antioxidant effect (anti-aging effect)

세포가 노화하는 과정에서 활성산소가 발생하는데 안토시아닌은 이 활성산소를 제거하는 능력이 매우 뛰어나다. 일반적으로 알려진 비타민 계열, 카로틴 계열, 셀레늄 또는 토코페롤 계열 등의 항산화제 중에서 최고의 효과를 낸다.In the process of cell aging, active oxygen is generated. Anthocyanin is very capable of removing this active oxygen. It has the best effect among antioxidants such as commonly known vitamin series, carotene series, selenium or tocopherol series.

2. 시력개선 효과2. Vision improvement effect

안토시아닌은 사람의 안구 망막에 있는 로돕신이라는 색소의 재합성을 촉진한다. 로돕신은 광자극에 의한 분해와 재합성으로 시각영역의 정보를 두뇌에 전달하는 핵심물질이다. 로돕신이 부족하면 눈 피로, 시력 저하, 백내장, 암 등이 유발 될 수 있다. 안토시아닌은 로돕신의 재합성을 촉진하는 역학을 한다.Anthocyanin promotes the resynthesis of a pigment called rhodopsin in the human eye's retina. Rhodopsin is a key substance that transmits visual information to the brain through decomposition and recombination by light stimuli. Insufficient rhodopsin may cause eye fatigue, decreased vision, cataracts, and cancer. Anthocyanins are mechanics that promote the rearrangement of rhodopsin.

3. 혈관질환 예방과 개선효과3.Vascular disease prevention and improvement effect

안토시아닌은 플라보노이드 계열의 색소로 동맥에 침전물이 생기는 것을 막는 효과가 있고, 콜레스테롤을 억제하는 효과도 있어 심장 질환, 혈관 질환, 뇌졸중 등의 혈액과 관련한 질환의 치료에 도움을 준다.Anthocyanin is a flavonoid-based pigment that inhibits the formation of deposits in the arteries. It also has the effect of inhibiting cholesterol, helping to treat blood-related diseases such as heart disease, vascular disease and stroke.

4. 그 밖의 효능4. Other efficacy

소염 및 살균작용 인슐린 생성량을 높이는 작용 및 기억력 개선Anti-inflammatory and bactericidal action Improving insulin production and improving memory

상기와 같이 유용한 안토시아닌을 더욱 효과적으로 섭취하기 위한 것이다.So as to more effectively ingest the useful anthocyanins as described above.

대한민국특허10-0756656을 살펴보면 안토시아닌은 뇌세포 보호 효과로 뇌경색 또는 뇌졸중 예방 및 개선용 건강식품으로 이용할 수 있음을 증명하였고 공개번호10-20100127017호에서는 검정콩으로부터 추출된 안토시아닌은 당뇨 예방과 체내 글루코스(glucose)의 감소 또는 췌장세포의 자멸사 억제로 당뇨유발 및 당뇨합병증의 예방 및 치료효과가 매우 우수함을 확인시켜 주고 있다. 특히 폴란드산 아로니아(Aronia)는 안토시아닌성분이 복분자의 20배, 포도의 80배, 크린베리의 15배, 블랙커런트의 10배, 블루베리의 5배가 함유된 것으로 다수의 연구논문에서 입증하고 있다.Korean Patent No. 10-0756656 discloses that anthocyanin can be used as a health food for preventing or improving cerebral infarction or cerebral stroke due to its protective effect on brain cells. In Publication No. 10-20100127017, anthocyanin extracted from black beans is used for prevention of diabetes and glucose ) Or inhibition of apoptosis of pancreatic cells, and thus it is confirmed that the effect of preventing and treating diabetes mellitus and diabetic complication is excellent. Especially in Poland, Aronia has been proven in many research papers that the anthocyanin component contains 20 times as much anthocyanin, 80 times of grape, 15 times of clean berry, 10 times of black currant and 5 times of blueberry .

아로니아(Aronia)를 활용한 선행기술을 살펴보면 환제조방법, 안토시아닌추출방법을 이용한 기능성식품과 화장품조성물, 차조성물 등 다수의 기술이 개발되어 있다. 또한 아로니아와 과일쥬스를 발효할 경우 탄산가스발생 억제제 시트러스물질을 활용한 프로바이오틱스 음료제조방법이 공개번호10-20120034163로 제시되어 있다.A number of techniques have been developed to investigate the prior art utilizing Aronia, such as pie manufacturing method, functional food and cosmetic composition using anthocyanin extraction method, and tea composition. Also disclosed is a method for producing a probiotic beverage utilizing a carbonic acid gas inhibitor citrus material when fermenting aronia and fruit juice is disclosed in Publication No. 10-20120034163.

본 발명은 건강에 매우 유용한 안토시아닌(anthocyanin)성분이 다량 함유된 검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 등 안토시아닌성분이 함유된 물질과 쌀눈쌀겨, 현미, 대두, 보리 등 곡류와 복분자, 오미자, 산수유, 토사자, 인삼, 홍삼, 맥문동, 삼붕냐와 등 한약재와 미역, 다시마 등 해조류를 추출장치에 투입하고 용수를 추가하는 공정과 상기 추출장치에서 가열하여 추출된 영양소 대비 안토시아닌성분 추출물용액 3~20% 첨가하는 공정과 상기 용액이 희석된 재료에 유용미생물을 종균으로 접종하여 발효한 것을 특징으로 한다.The present invention relates to anthocyanins such as anthocyanins such as black bean curd, aronia, blueberry, cranberry, ringerberry, blackcurrant, cranberry, raspberry, strawberries, bergamot, The raw materials such as rice bran, brown rice, soybean and barley, and other seaweeds such as cereals, brambles, omija, corn oil, sorghum, ginseng, red ginseng, A step of adding 3 to 20% of an anthocyanin component extract solution to the nutrient extracted by heating in the extracting device, and a step of inoculating the diluted material with a useful microorganism by inoculation.

본 발명은 안토시아닌성분이 함유된 아로니아, 검정콩박, 블루베리, 크린베리, 블랙커런트의 추출물 또는 건조물과 쌀눈쌀겨, 대두 등 곡류와 지구자, 복분자, 산수유, 토사자, 오미자 등 한약재를 발효시켜 소화흡수효율의 극대화는 물론 장내유익균은 증식시키고 장내유해균은 억제시켜 건강증진을 도모하고 소비자가 선호하는 맛과 색상, 향미를 가진 기능성식품을 제공한다.The present invention relates to a method of fermenting herbal medicines such as aronia, black bean curd, blueberry, clean berries, black currant extracts or dried products containing anthocyanin components, rice bran, rice bran, It maximizes the absorption efficiency as well as proliferates the beneficial bacteria in the intestines, suppresses harmful bacteria in the intestines, promotes health promotion, and provides the functional foods with the taste, color and flavor preferred by the consumers.

대한민국식약청에서 한국식품영양과학회에 연구 의뢰하여 2004년 발표된 논문 '한국인의 장내 미생물에 의한 사포닌 분해 능력의 개인차'에 의하면 홍삼을 섭취하여 사포닌을 어느 정도 소화한 사람이 62.5% 사포닌을 전혀 흡수하지 못한 사람이 37.5%로 나타났다. 이는 개미와 진딧물처럼 인류가 장내유익균과 공생하고 있음을 입증한 것이다. 본 발명은 인체에 항산화효과를 높여 노화방지와 시력개선 및 혈관질환 개선과 예방은 물론 인체에 필수영양소와 간기능개선, 정력증진 등 소비자의 건강에 크게 기여될 것으로 기대한다.According to the article 'Individual Differences in the Ability of Saponin Degradation by Intestinal Microorganisms in Korea' published in 2004 by the Korea Food and Drug Administration (KFDA), 62.5% saponin was not absorbed by a person who ingested red ginseng to some degree 37.5% of the respondents were not able to do so. This proves that human beings like aphids and aphids live together with beneficial bacteria in the intestines. The present invention is expected to contribute to the health of consumers by improving the antioxidant effect on the human body, improving the essential nutrients and liver function, and improving the tincture of the human body, as well as preventing aging, improving vision and improving vascular diseases.

본 발명은 안토시아닌(anthocyanin)성분이 다량 함유된 검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박을 동일한 비율 또는 당업자의 재량에 따라 선택하는 공정과 상기 선택된 안토시아닌성분을 추출하여 농축된 농축물을 준비한다.The present invention relates to a composition containing an anthocyanin-rich black bean curd, aronia, blueberry, cranberry, ringerberry, blackcurrant, cranberry, raspberry, strawberries, And the selected anthocyanin component is extracted to prepare a concentrated concentrate.

미강과 현미, 대두, 보리, 옥수수, 헛개나무열매, 가시오가피, 삼백초, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘, 매실 중 어느 하나 또는 그 이상을 당업자의 재량에 따라 선택하여 가열추출장치에 투입하고 가수하여 80℃에서 12시간 영양소를 추출하고 약 30분 정도 120℃로 가열하여 멸균하는 공정으로 곡류 및 한약재의 영양소추출물을 수확한다. One or more of rice bran, brown rice, soybean, barley, corn, hinoki, sorghum, saururus, corn oil, omija, sorghum, casualties, casualties, garlic and plums are selected according to the discretion of the person skilled in the art, And extract the nutrients at 80 ℃ for 12 hours and sterilize them by heating at 120 ℃ for about 30 minutes to harvest the nutrient extracts of cereals and herbal medicines.

상기 한약재 및 곡류 추출물 30~97중량부%에 1차 공정으로 준비된 안토시아닌함유 식물영양소 추출물 또는 농축액 3~30중량부%를 산소가 공급되는 발효탱크에 투입하고 효모 또는 바실러스 등 유용미생물을 접종하고 24~72시간 발효하여 본 발명의 안토시아닌효소식품제조방법 및 조성물을 제공한다.30 ~ 97 parts by weight of the medicinal herb and grain extract 3 to 30 parts by weight of the anthocyanin-containing plant nutrient extract or concentrate prepared in the first step into a fermentation tank supplied with oxygen and inoculated useful microorganisms such as yeast or Bacillus and inoculated 24 Fermentation for 72 hours provides an anthocyanin enzyme food production method and composition of the present invention.

상기 유용미생물은 발효를 유발하는 균을 말하나 장내유익균은 증식시키고 장내유해균은 강력하게 억제하는 종균이 바람직하다. 상기 재료 중 특히 미강은 옥타코사놀과 알파토코페롤, 감마오리자놀, 가바, 식이섬유, 이늘린산, 비타민B1, 비타민B2, 비타민B6 등 인체에 매우 유용한 영양소가 흰쌀 대비 95%가 함유되어 있으나 인체가 흡수하지 못하는 단점이 있어 사실상 퇴비로 사용되고 있는 실정이다. 이와 같이 유용한 식자재와 아로니아, 포도박, 검정콩박, 흑미의 영양소를 추출하여 발효할 경우 인체에 매우 유용한 영양소를 섭취시키는 건강식품을 제공할 수 있게 된다.The beneficial microorganism refers to a bacterium that induces fermentation, while a bacterium that proliferates intestinal benefit bacteria and strongly inhibits intestinal harmful bacteria is preferable. Among the above materials, especially, rice bran contains 95% of nutrients that are very useful for human body such as octacosanol and alpha-tocopherol, gamma oruzanol, GABA, dietary fiber, ginseng acid, vitamin B 1 , vitamin B 2 and vitamin B 6 , And it is actually used as a compost. When the nutrients such as useful food materials, aronia, grape leaves, black bean sprouts and black rice are extracted and fermented, it is possible to provide a health food that consumes nutrients which are very useful for human body.

상기 곡류와 한약재 영양소 추출의 관행을 보면 대부분 4시간 정도 가열하여 추출한다. 본 발명자가 연구한 결과에 따르면 영양소가 미강이나 각종 한약재를 4시간에 추출할 경우 25%정도 추출되나 80℃에서 12시간 추출하면 99%의 영양소가 추출되는 장점이 있다.Most of the grains and herbal medicine nutrient extraction practices are extracted by heating for about 4 hours. According to the results of the study conducted by the present inventor, 25% of the nutrients are extracted when the rice bran or various medicinal materials are extracted in 4 hours, but 99% of the nutrients are extracted when extracted at 80 ° C for 12 hours.

검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박을 동일한 비율 또는 당업자의 재량에 따라 선택하여 추출장치에 투입하고 적정비율 용수를 가수하여 70~90℃에서 12시간 120℃에서 30분간 영양소를 추출하여 수분함량 85~95%로 농축된 농축추출물을 준비한다.The same proportion or the amount of grape bark selected from black rum, aronia, blueberry, cranberry, ringoberry, blackcurrant, cranberry, raspberry, strawberry, Water is added, and nutrients are extracted at 70 ~ 90 ℃ for 12 hours at 120 ℃ for 30 minutes to prepare a concentrated extract concentrated to a moisture content of 85 ~ 95%.

상기 농축된 추출물의 경우 농축정도에 따라 30~95% 멸균수를 용수로 가수하거나 가열 멸균하고 산소가 공급되는 무균발효탱크에 투입하고 효모 또는 바실러스 등 유용미생물을 접종하여 24~72시간 발효하고 멸균시켜 본 발명의 안토시아닌효소음료제조방법 및 조성물을 제공한다.In the case of the concentrated extract, 30 to 95% sterilized water is added to an aseptic fermentation tank in which water is sterilized by heating with water or sterilized by oxygen, and fermented for 24 to 72 hours by inoculating a useful microorganism such as yeast or Bacillus and sterilized The present invention provides an anthocyanin enzyme drink manufacturing method and composition.

볶거나 증자하여 멸균된 미강, 대두, 흑미 등 곡류분말 60중량부%에 실시예 2의 조성물인 안토시아닌효소음료 40중량부%를 첨가하여 반죽하는 공정과 상기 반죽물을 환이나 과립으로 제형하여 발효 및 건조장치에 투입시켜 발효 및 건조하여 환이나 과립으로 성형하여 섭취와 보관에 유용한 안토시아닌효소식품제조방법 및 조성물을 제공한다.The process of kneading by adding 40 parts by weight of the anthocyanin enzyme drink of the composition of Example 2 to 60 parts by weight of grains such as rice bran, soybean and black rice sterilized by roasting or steaming, and formulating the dough into pills or granules for fermentation. And it is put into a drying apparatus fermented and dried to form a ring or granules to provide an anthocyanin enzyme food production method and composition useful for intake and storage.

곡류 등 고체분말 60% 대비 액상효소 40% 희석은 발효의 조건인 수분함량 60~70%의 발효환경을 조성하기 때문이다. 상기 발효 및 건조장치는 무균공기로 발효하고 무균공기로 건조하는 발효 및 건조장치를 활용하는 것이 바람직하다.It is because 40% dilution of liquid enzyme compared to 60% of solid powder such as cereal is to make fermentation environment of 60 ~ 70% moisture content which is condition of fermentation. Preferably, the fermentation and drying apparatus utilizes a fermentation and drying apparatus for fermenting with sterile air and drying with sterile air.

검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 또는 그 이상의 추출물을 농축한 농축액을 준비한다. 상기 농축액은 폴란드에서 수입되는 아로니아농축액을 사용하거나 검정콩박, 포도박, 머루박에서 추출하여 활용하는 것도 바람직하다. Prepare a concentrated liquid concentrate of one or more extracts of black bean paste, Aronia, blueberry, cranberry, lingoberry, blackcurrant, cranberry, raspberry, strawberries, bokbunja, mulberry and grape leaves. It is also preferable to use the concentrate of Aronia imported from Poland or extract it from black bean,

상기 공정과는 별도로 미강, 흑미, 대두, 옥수수, 헛개나무열매, 가시오가피, 삼백초, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘, 매실 중 어느 하나 또는 그 이상을 추출장치에 투입하고 가수 및 가열하여 영양소가 추출된 추출물을 발효탱크에 투입시켜 유용미생물을 접종하여 발효가 완료된 곡류 또는 한약재 효소액상 70~95% 대비 상기 안토시아닌 농축액 5~30% 희석하고 멸균시켜 본 발명의 안토시아닌효소음료제조방법 및 조성물을 제공한다. 특히 안토시아닌성분은 발효에서 생성된 초산이 첨가되면 색상이 더욱 선명하고 떫은 맛이 사라지는 장점이 있고 발효할 경우 소화흡수효율이 높고 빠르다는 생리적인 현상은 상식화된 실정이다.In addition to the above process, any one or more of rice gruel, black rice, soybean, corn, hornblende, cauliflower, saururus, corn syrup, omija, sorghum, An anthocyanin enzyme drink manufacturing method and composition of the present invention can be obtained by diluting 5 to 30% of the anthocyanin concentrate with respect to 70 to 95% of the fermented cereal or herbal medicine enzyme liquid phase by inoculating the fermentation tank with the extracted nutrient extract, . In particular, the anthocyanin component is advantageous in that the added color of acetic acid produced in the fermentation is more vivid and the vivid taste disappears, and the physiological phenomenon that the digestion and absorption efficiency is high and fast when fermented is common sense.

검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 이상을 건조하여 분쇄된 안토시아닌함유분말 10~50중량부%와; 멸균된 미강, 흑미, 대두, 보리, 귀리, 통밀분말 중 어느 하나이상의 곡류분말 30~90중량부%와; 멸균된 복분자, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘 중 어느 하나 이상의 한약재분말 10~50중량부%를 혼합하는 공정과; 상기 안토시아닌과 곡류, 한약재가 혼합된 분말재료에 가수하고 반죽하여 환 또는 과립으로 제형하는 공정과; 상기 제형 된 과립에 효모나 락토바실러스 등 유용미생물을 종균으로 접종하여 발효하고 수분함량 10% 이하로 건조시켜 안토시아닌효소식품제조방법 및 조성물을 제공한다.10-50 parts by weight of anthocyanin-containing powder, ground by drying any one or more of black bean gourd, aronia, blueberry, cranberry, lingoberry, black currant, cranberry, raspberry, strawberry, bokbunja, murubak and grape leaves Wow; 30 to 90 parts by weight of any one or more grain powder of sterilized rice bran, black rice, soybean, barley, oats, whole wheat flour; Mixing 10 to 50 parts by weight of any one or more of the sterilized bokbunja, cornus oil, Schisandra chinensis, earth and sand, wolfberry, casualty, garlic; A step of mixing and kneading the powdery material mixed with the anthocyanin, cereal, and herbal medicines into a ring or granule; A method and a composition for preparing an anthocyanin enzyme food are provided by inoculating a seed microorganism such as yeast, lactobacillus and the like into the above-mentioned granules by fermentation and drying at a moisture content of 10% or less.

상기 실시예 1~5에 제시된 미강, 흑미 등 곡류나 헛개나무, 산수유 등 한약재에 한정되지 아니하며 일예의 사례로서 안토시아닌효소식품제조방법을 설명한 것이다. 따라서 본 명세서에 제시되지 않은 식자재와 인체에 유용한 한약재를 모두 포함한다.The method of manufacturing an anthocyanin enzyme food is not limited to the herbal medicine such as rice gruel, black rice, etc., and the herb medicine such as hornblende tree, marine oil and the like as shown in the above Examples 1 to 5. Therefore, the present invention includes both food materials and herbal medicines useful for the human body that are not described in the present specification.

상기 실시예 1~5에 유용미생물을 대체하여 본 발명자의 특허균주인 SJP슈퍼유산균(사카로마이세스(Saccharomyces) 속 SJP6728AF1(KCCM-10675P)균주, 사카로마이세스(Saccharomyces) 속 SJP6729AF2(KCCM-10677P)균주, 카자스타니아(kazachstania) 속 SJP6844AF5(KCCM-10696P)균주, 또는 락토바실루스 카제이(Lactobacillus casei) 속 SJP6720L3(KCCM-10730P)균주, 락토바실루스 브레비스(Lactobacillus brevis) 속 SJP6723L4(KCCM-10731P)균주를 종균으로 사용할 경우 안토시아닌과 미강 등 곡류, 해조류, 한약재가 흡수가 용이한 효소로 변화되고 장내유익균을 증식시키고 장내유해균을 억제시키는 강력한 기능을 가진 SJP슈퍼유산균의 대사산물인 SJP효소를 섭취함으로 건강증진은 물론 장을 건강하게 만드는 효과가 있다.SJP super lactic acid bacteria (Saccharomyces genus SJP6728AF1 (KCCM-10675P) strain Saccharomyces genus SJP6729AF2 (KCCM-) Strains, strain SJP6844AF5 (KCCM-10696P) in kazachstania, or strain SJP6720L3 (KCCM-10730P), strain SJP6723-10731P (KCCM23-10731P) When the strain is used as a spawn seed, grains, algae, and herbal medicines, such as anthocyanin and rice bran, are changed into enzymes that are easily absorbed, and ingesting SJP enzyme, a metabolite of SJP super lactic acid bacteria, has a strong function of proliferating intestinal beneficial bacteria and inhibiting intestinal harmful bacteria. As a result of health promotion as well as the health of the gut is effective.

상기 실시예 1~6 사례에서 무기원소인 칼슘(Ca)·인(P)·칼륨(K)·나트륨(Na)·염소(Cl)·마그네슘(Mg)·철(Fe)·아이오딘(I)·구리(Cu)·아연(Zn)·코발트(Co)·망가니즈(Mn) 등의 미네랄을 용수에 첨가하거나 발효된 액체효소에 첨가할 경우 더욱 효과적인 안토시아닌효소식품제조방법과 조성물을 제공할 수 있다.In Examples 1 to 6, inorganic elements Ca, phosphorus (P), potassium (K), sodium (Na), chlorine (Cl), magnesium (Mg), iron (Fe) A method and a composition for producing an anthocyanin enzyme food which is more effective when minerals such as copper (Cu), zinc (Zn), cobalt (Co) and manganese (Mn) are added to water or added to a fermented liquid enzyme .

Claims (8)

검정콩박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 이상의 영양소가 추출된 안토시아닌추출물 3~30중량부%와; 미강, 흑미, 대두, 보리, 옥수수, 헛개나무열매, 가시오가피, 삼백초, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘, 매실 중 어느 하나 이상의 영양소가 추출된 추출물 70~97중량부%를 액상발효장치에 투입하고 유용미생물을 접종하여 발효한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.3-30 parts by weight of anthocyanin extract from which any one or more nutrients of black bean gourd, aronia, blueberry, cranberry, lingoberry, black currant, cranberry, raspberry, strawberry, bokbunja, murubak and grape leaves are extracted; 70 ~ 97 parts by weight of extract from which one or more nutrients of rice bran, black rice, soybean, barley, corn, barberry fruit, prickly pear, triticale, cornus, schisandra chinensis, earthenware, wolfberry, casualty, garlic, plum are extracted Anthocyanin enzyme food production method and composition characterized in that the fermented by inoculating and inoculating useful microorganisms. 제1항에 있어서
미강, 대두, 흑미, 보리, 옥수수, 헛개나무열매, 가시오가피, 삼백초, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘, 매실을 첨가하지 않고 유용미생물을 접종하여 발효한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.The method of claim 1, wherein
Anthocyanin enzyme food manufacturing method characterized by fermentation by inoculation of useful microorganisms without addition of rice bran, soybean, black rice, barley, corn, walnut fruit, thorny opi, triticale, cornus, schizandra, earthenware, wolfberry, casualty, garlic, and plum And compositions. 볶거나 증자하여 멸균된 곡류분말 60중량부%와; 검정대두박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 이상의 영양소가 추출된 안토시아닌추출물 유용종균을 접종하여 발효한 액상 40중량부%를 첨가하여 반죽하고 제형하여 발효한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.60 parts by weight of sterilized grain powder by roasting or cooking; Liquid soybean fermented by inoculating useful strains of anthocyanin extract from which one or more nutrients of black soybean meal, aronia, blueberry, cranberry, lingoberry, black currant, cranberry, raspberry, strawberry, bokbunja, murubak and grape leaves are extracted Anthocyanin enzyme food production method and composition characterized in that the fermented by adding 40 parts by weight of the paste. 검정대두박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 이상과 헛개나무열매, 가시오가피, 삼백초, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘, 매실 주 어느 하나이상의 영양소가 추출된 추출물에 유용미생물을 접종하여 발효한 효소액상 40중량부%에 볶거나 증자하여 멸균된 곡류분말 60중량부%를 혼합하여 반죽하는 공정과 상기 반죽물질을 발효 및 건조한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.Black soybean meal, Aaronia, Blueberry, Cranberry, Lingoberry, Blackcurrant, Cranberry, Raspberry, Strawberry, Bokbunja, Murubak, Grape Leaf, Hazelnut Fruit, Prickly Pear, Triticale, Cornus, Schisandra chinensis, Tosa Process of kneading mixed with 60 parts by weight of sterilized grain powder by roasting or increasing in 40 parts by weight of fermented enzyme liquid inoculated with useful microorganisms to extract extract of one or more nutrients And anthocyanin enzyme food production method and composition characterized in that the dough material is fermented and dried. 검정대두박, 아로니아, 블루베리, 크랜베리, 링고베리, 블랙커랜트, 크랜베리, 라즈베리, 스트로베리, 복분자, 머루박, 포도박 중 어느 하나 이상을 건조하여 분쇄된 안토시아닌함유분말 10~50중량부%와; 멸균된 미강, 흑미, 대두, 보리, 귀리, 통밀분말 중 어느 하나이상의 곡류분말 30~90중량부%와; 멸균된 복분자, 산수유, 오미자, 토사자, 구기자, 사상자, 마늘 중 어느 하나 이상의 한약재분말 10~50중량부%를 혼합하는 공정과; 상기 혼합된 분말에 가수하여 반죽하여 환 또는 과립으로 제형하는 공정과; 유용미생물을 종균으로 접종하여 발효한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.10-50 parts by weight of anthocyanin-containing powders pulverized by drying any one or more of black soybean meal, aronia, blueberries, cranberries, lingoberries, black currants, cranberries, raspberries, strawberry, bokbunja, murubak and grape leaves Wow; 30 to 90 parts by weight of any one or more grain powder of sterilized rice bran, black rice, soybean, barley, oats, whole wheat flour; Mixing 10 to 50 parts by weight of any one or more of the sterilized bokbunja, cornus oil, Schisandra chinensis, earth and sand, wolfberry, casualty, garlic; Hydrolyzing and kneading the mixed powder to form a pill or granules; An anthocyanin enzyme food production method and composition characterized in that the fermentation by inoculating the useful microorganisms as a seed. 제5항에 있어서
상기 한약재분말이 첨가되지 않고 유용미생물을 접종하여 발효한 것이 특징인 안토시아닌효소식품제조방법 및 조성물.The method of claim 5, wherein
Anthocyanin enzyme food production method and composition characterized in that the fermented by inoculating useful microorganisms without addition of the herbal medicine powder. 제1항내지 5항에 있어서
상기 유용미생물이 사카로마이세스(Saccharomyces) 속 SJP6728AF1(KCCM-10675P)균주, 사카로마이세스(Saccharomyces) 속 SJP6729AF2(KCCM-10677P)균주, 칸디다(Candida) 속 SJP6730AF3(KCCM-10679P)균주, 카자스타니아(kazachstania) 속 SJP6844AF5(KCCM-10696P)균주, 또는 락토바실루스 카제이(Lactobacillus casei) 속 SJP6720L3(KCCM-10730P)균주, 락토바실루스 브레비스(Lactobacillus brevis) 속 SJP6723L4(KCCM-10731P)균주.According to claim 1 to 5
The useful microorganisms are SJP6728AF1 (KCCM-10675P) strains of Saccharomyces, SJP6729AF2 (KCCM-10677P) strains of Saccharomyces, SJP6730AF3 (KCCM-10679P) strains, Kaza SJP6844AF5 (KCCM-10696P) strain of kazachstania, or SJP6720L3 (KCCM-10730P) strain of Lactobacillus casei, SJP6723L4 (KCCM-10731P) strain of Lactobacillus brevis. 제1항내지 5항에 있어서
칼슘(Ca)·인(P)·칼륨(K)·나트륨(Na)·염소(Cl)·마그네슘(Mg)·철(Fe)·아이오딘(I)·구리(Cu)·아연(Zn)·코발트(Co)·망가니즈(Mn) 어느 하나의 미네랄이 추가된 것이 특징인 안토시아닌효소식품제조방법 및 조성물.According to claim 1 to 5
Calcium (Ca), phosphorus (P), potassium (K), sodium (Na), chlorine (Cl), magnesium (Mg), iron (Fe), iodine (I), copper (Cu), zinc (Zn) Cobalt (Co) and manganese (Mn) Anthocyanin enzyme food production method and composition characterized in that any one of the minerals are added.
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