KR20140005598A - Method for preparing composition comprising fermented by using of estern prickly pear - Google Patents
Method for preparing composition comprising fermented by using of estern prickly pear Download PDFInfo
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- KR20140005598A KR20140005598A KR1020120073258A KR20120073258A KR20140005598A KR 20140005598 A KR20140005598 A KR 20140005598A KR 1020120073258 A KR1020120073258 A KR 1020120073258A KR 20120073258 A KR20120073258 A KR 20120073258A KR 20140005598 A KR20140005598 A KR 20140005598A
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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
- A23B7/005—Preserving by heating
-
- 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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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
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- 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
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Abstract
Description
본 발명은 천년초 선인장을 이용한 발효산물을 제조하는 방법에 관한 것으로, 보다 구체적으로는 천년초에 토양미생물을 이용하여 1ㆍ2차에 걸친 다중발효를 통한 생물공정을 거쳐 발효산물을 취득하여, 식품원료를 비롯하여 화장품원료, 음용원료, 소스원료, 떡볶이 떡, 기능성식품 원료 및 의약 외용제 원료 등에 활용할 수 있고, 다량 함유된 강력한 항산화성분인 플라보노이드를 통해 유해산소 제거 능력과 노화 및 질병요인인 산화, 염증, 저항력 등을 개선하여 건강한 신체를 유지시켜 주는 천년초 선인장을 이용한 발효산물을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing fermented products using cactus cheonnyeoncho, and more specifically, fermentation products are obtained through a biological process through multiple fermentations during the first and second stages using soil microorganisms in cheonnyeoncho. In addition, it can be applied to cosmetic raw materials, drinking raw materials, source raw materials, tteokbokki rice cakes, functional food raw materials, and pharmaceutical external preparation raw materials. It relates to a method for producing a fermentation product using the cheonnyeoncho cactus to maintain a healthy body by improving the resistance and the like.
일반적으로, 천년초 선인장은 우리나라의 토종 식물인 일명, 손바닥 선인장을 말하는데, 아메리카 대륙이 원산지이다. 캘리포니아, 아리조나, 텍사스 등 미국 남부와, 멕시코, 페루, 볼리비아, 칠레, 아르헨티나, 브라질 등 중남미에서 자생을 한다. 이러한 선인장은 사막에서 자라기도 하지만 온대지역에서 더 흔하고, 섭씨 영하 30도까지 내려가는 고원지대에서 잘 자라는 선인장도 많다. 선인장은 선인장목 선인장과 안에 49개의 속으로 분류되며, 그 속에 3,000여 종의 선인장이 구분되어 있다. 선인장은 그 종이 워낙 많고 다양하여 식물학적 구획이 쉬운 일이 아닌 것으로 보인다. In general, the cheonnyeoncho cactus refers to the native plant of Korea, aka palm cactus, the Americas is native to. It grows wild in the southern United States, such as California, Arizona, and Texas, and in Latin America, such as Mexico, Peru, Bolivia, Chile, Argentina, and Brazil. These cacti grow in the desert, but are more common in temperate regions, and many cacti grow well in highlands, down to minus 30 degrees Celsius. Cactus is divided into cactus tree and 49 genera inside, and there are about 3,000 cacti in it. Cacti are so numerous and diverse that their botanical compartments do not seem to be easy.
한반도에서 자생하는 선인장, 즉 백련초 선인장과 천년초 선인장은 오펀티아(Opuntia) 속에 속하는데, 천년초 선인장의 장점은 재배가 무척 쉬우며, 둥글넓적한 줄기 하나를 땅에 꽂아두면 저절로 자라고, 심을 때 유기질 비료 적당히 주면 화학비료며 농약이 필요 없다. 이러한 천년초 선인장은 한 포기에서 한 해에 수확할 수 있는 줄기가 15장 남짓 되며 열매도 7~8개 수확 가능하다. 그러나 아직 수요가 많지 않은 게 단점은 있지만 줄기는 가시와 껍질을 제거하면 음식에 다양하게 쓸 수 있다. The cactus that grows on the Korean peninsula, namely Baeknyeoncho and Chuncheoncho, belongs to Opuntia. The advantages of Chuncheoncho are very easy to cultivate. If you give a chemical fertilizer and no pesticides. These millennial cacti can harvest about 15 stems a year from abandonment, and can harvest 7 ~ 8 fruits. However, the disadvantage is that there is not much demand yet, but the stem can be used in various ways by removing the bark and skin.
천년초 선인장은 우리나라의 의서와 중국의 고대의서에 손바닥선인장(천년초)에 대한 기록이 내려오고 있다. 이러한 고대의서 중약대사전, 본초강목, 본진민간약초, 몽고약전, 영남체약록, 가정한방의학, 상용중초약수에 의하면 기의 흐름과 혈액순환을 좋게 하고 열을 식히고 독을 풀어주고, 심장과 위의 통증치료, 이질, 치질, 기침, 해열진정제, 기관지 천식, 가슴이 두근거리고 수면부족 시 섭취하면 좋으며, 화상에 선인장의 껍질을 벗겨내고 짓찧어 상처에 좋고, 신경통, 관절염 등에 복용하면 좋으며, 백일해, 늑막염에 선인장을 갈아 마시면 효능이 있다고 기재하고 있다. Chunyeoncho cactus has been recorded for the palm cactus (Cheonnyeoncho) in Korean and Chinese ancient books. According to the ancient Chinese herbal medicine, Chinese herbal medicine, Chinese herbal medicine, Mongolian herbal medicine, Yeongnam Chinese medicine, home medicine, and commercial Chinese medicine, it improves the flow and circulation of blood, cools the fever, releases poison, Pain treatment, dysentery, hemorrhoids, cough, antipyretic tablets, bronchial asthma, heart beats and ingestion when inadequate, peeling and crushing cactus on burns, good for wounds, neuralgia, arthritis, etc. In addition, it has been described that grinding cactus for pleurisy is beneficial.
또한, 천년초 선인장은 현재까지 임상실험 결과에 따르면 항산화 기능, 항염 기능, 치매 억제 기능, 뇌 혈관계 기능, 당뇨 및 기타 성인병, 알콜 대사 등의 탁월한 성분 검출되면서 탁월한 보습효과를 통해 화장품 등에 이용되고 있는 실정이다. 즉, 피부의 노화방지와 수분균형을 유지하여 탄력을 증가시키며, 피부를 매끈하고 부드럽게 유지하며, 피부의 주름살을 예방하는 등의 탁월한 미용효과가 있으며, 강력한 항산화, 항염물질인 플라보노이드를 함유하고 있고, 알로에보다 약 8배 많은 비타민C를 보유하고 있다. 특히 플라보노이드는 노화방지 및 아토피예방 효과가 연구논문으로 발표되었으며, 풍부한 천연비타민C는 멜라닌 색소억제 기능으로 미백효과, 다양한 유, 무기질은 피부에 영양을 공급한다고 알려져 있으며, 천년초 선인장에는 이를 뒷받침 할 수 있는 단백질, 탄수화물, 회분, 지방, 아미노산, 칼슘, 마그네슘, 철, 크롬, 플라보노이드, 페놀화합물 등이 함유되어, 항산화 실험결과 the total Phenolic contents이 0.15 감초(0.08), 천궁(0.07), 어성초(0.085)에 비해 높게 나타났으며, Electron donating ability(EDA)에서도 49로 감초(32), 천궁(10), 어성초(17)보다 높게 나타났다. 플라보노이드 함량을 비교한 결과, 토종 천년초 선인장(5%), 율무(0.19%), 표고(0.21%), 칡뿌리(2.21%)로 높게 나타나 있으며, 선인장의 약성에 대해서는 이미 많이 알려있다. 식용으로 많은 영양분과 플라보노이드가 함유되어 있다는 것을 강조할 필요가 있을 것이다.In addition, Chunyeoncho cactus has been used in cosmetics through excellent moisturizing effect while detecting excellent components such as antioxidant function, anti-inflammatory function, dementia suppression function, cerebrovascular function, diabetes and other adult diseases, alcohol metabolism, etc. to be. In other words, it has anti-aging and moisture balance to increase elasticity, keeps skin smooth and soft, and prevents wrinkles on the skin. It also contains powerful antioxidants and flavonoids, which are anti-inflammatory substances. It has about 8 times more vitamin C than aloe. In particular, flavonoids have been published in research papers to show anti-aging and atopy prevention effects.Abundant natural vitamin C is known to provide melanin pigment suppression, whitening effect, and various oils and minerals to nourish the skin. Protein, carbohydrates, ash, fat, amino acids, calcium, magnesium, iron, chromium, flavonoids, phenolic compounds, etc.The antioxidant results showed that the total phenolic contents were 0.15 licorice (0.08), cheonggung (0.07), and eochocho (0.085). ) Was higher than that of Licorice (32), Cheongung (10), and Eoseongcho (17) in Electron donating ability (EDA). As a result of comparing the flavonoid content, it was found to be high as indigenous Cheonnyeoncho Cactus (5%), Yulmu (0.19%), Elevation (0.21%), and Rootroot (2.21%). It should be emphasized that it contains a lot of nutrients and flavonoids for food.
그러나 천년초 선인장은 점성이 강한 성질을 지니고 있어 건조 분말상태에서도 수분과 만나면 끈적이고 부풀어 오르는 성질이 있어 상품으로 개발하는데 많은 문제점이 있다.However, the cheonnyeoncho cactus has a very viscous nature, even in dry powder state when there is a lot of problems in developing a product because it has a sticky and swelling property.
일예로, 한국 등록특허 제0689748호에 따르면, 천년초 줄기를 20 ∼ 25시간 동결 건조하는 단계(S1); 동결건조한 천년초 줄기를 분쇄하는 단계(S2); 동결건조한 천년초 줄기 분말의 총 중량에 대하여 1 ∼ 30배의 증류수를 가하여 80 ∼ 100℃에서 20 ∼ 24시간 진탕추출하는 단계(S3); 2500 ∼ 3300rpm에서 10 ∼ 15분간 원심분리하는 단계(S4);를 거친 후 그 상등액을 사용하는 것을 특징으로 하는 천년초 추출액 제조방법을 제시한다.For example, according to Korean Patent No. 0689748, freeze-drying the stem of Cheonnyeoncho for 20 to 25 hours (S1); Grinding the lyophilized cheonnyeoncho stem (S2); Adding 1 to 30 times distilled water with respect to the total weight of the lyophilized cheonnyeon stem powder and shaking extraction at 80 to 100 ° C. for 20 to 24 hours (S3); After centrifugation for 10 to 15 minutes at 2500 ~ 3300rpm (S4); after the present suggests a method for producing a cheonnyeoncho extract, characterized in that using the supernatant.
하지만, 이러한 천년초 추출액 제조방법은 단순히 천년초 줄기만을 사용하여 분쇄하고, 증류수와 함께 가열한 상태로 원액만을 주출하는 방식임으로 다양한 분야에 활용되기 어려운 문제점이 발생된다.However, the method of manufacturing the cheonnyeoncho extract is simply pulverized using only cheonnyeoncho stalk, and the method of discharging only the stock solution in a heated state with distilled water is difficult to be utilized in various fields.
이에 따라 상기와 같은 종래의 문제점들을 근본적으로 개선하기 위한 본 발명의 목적은, 천년초에 토양미생물을 이용하여 1ㆍ2차에 걸친 다중발효를 통한 생물공정을 거쳐 발효산물을 취득하여, 식품원료를 비롯하여 화장품원료, 음용원료, 소스원료, 떡볶이 떡, 기능성식품 원료 및 의약 외용제 원료 등에 활용할 수 있고, 다량 함류된 강력한 항산화성분인 플라보노이드를 통해 유해산소 제거 능력이 탁월하면서 노화와 질병의 가장 중요한 요인인 산화와 염증을 개선하는 능력이 탁월하여 건강한 신체를 유지시키는 바이탈 기능이 뛰어난 천년초 선인장을 이용한 발효산물을 제조하는 방법을 제공하려는데 그 목적이 있다.Accordingly, an object of the present invention for fundamentally improving the conventional problems as described above, by using the soil microorganism in the early millennium obtained through fermentation products through a biological process through the first and second multiple fermentation, food raw materials In addition, it can be used for cosmetic raw materials, drinking raw materials, source raw materials, tteokbokki rice cakes, functional food raw materials, and pharmaceutical external preparation raw materials. The purpose of the present invention is to provide a method for producing fermented products using cheonnyeoncho cactus with excellent vital function to maintain a healthy body due to its excellent ability to improve oxidation and inflammation.
이러한 목적을 달성하기 위해 본 발명은 천년초 선인장을 주원료로 하여 1∼3㎝로 절단하여 급속 냉동 건조하고, 볏짚을 5∼10cm로 절단하여 세척한 다음 수분율 30%를 지니도록 준비하는 준비단계(S10); 상기 준비단계(S10)의 볏짚 50∼70wt% 사이에 천년초 선인장 30∼50wt%를 겹겹이 적층하여 배지를 생성하는 배지생성단계(S20); 상기 배지생성단계(S20)의 배지를 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼20일간 배양하여 1차 발효물을 생성하는 1차 발효단계(S30); 상기 1차 발효단계(S30)의 1차 발효물을 급속멸균장치(Outoclave)로 100∼132℃의 온도로 25분간 토양미생물을 멸균한 다음, 수분율 18%로 건조하는 1차 멸균단계(S40); 상기 1차 멸균단계(S40)의 1차 발효물을 스트렙토미세스균(Streptomyces) 미생물과 질소원인 미강을 혼합하여 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼30일간 배양하여 2차 발효물을 생성하는 2차 발효단계(S50); 및 상기 2차 발효단계(S50)의 2차 발효물을 급속멸균장치로 100∼132℃에서 30분간 재차 2차 멸균하여 발효산물을 형성하는 발효산물형성단계(S60);를 포함하여 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention cuts 1 to 3cm as a main raw material of Chunyeoncho and rapidly freeze-dried, prepares to have a moisture content of 30% after cutting and washing rice straw to 5-10cm (S10). ); A medium generation step (S20) of generating a medium by stacking layers of 50-50% by weight between 50-50% by weight of rice straw in the preparation step (S10); A primary fermentation step (S30) of culturing the medium of the medium producing step (S20) for 3 to 20 days under the incubator at a temperature of 18 to 45 ° C. and a humidity of 40 to 85% for 3 to 20 days; The first fermentation of the first fermentation step (S30) sterilizes the soil microorganisms for 25 minutes at a temperature of 100 ~ 132 ℃ in the rapid sterilization (Outoclave), and then the first sterilization step (S40) to dry with a moisture content of 18% ; The primary fermentation product of the first sterilization step (S40) is mixed with Streptomyces microorganism and rice bran, which is a nitrogen source, and incubated for 3 to 30 days under the conditions of an incubator at a temperature of 18 to 45 ° C. and a humidity of 40 to 85% 2 Second fermentation step (S50) to produce a primary fermentation product; And a fermentation product forming step (S60) of forming a fermentation product by secondary sterilization of the second fermentation product of the second fermentation step (S50) for 30 minutes at 100 to 132 ° C. with a rapid sterilization device. It is done.
이때, 본 발명에 의한 상기 2차 발효단계(S50)는 1차 발효물에 수분율 15%를 지니도록 스트렙토미세스균(Streptomyces) 미생물을 9+4∼9+9의 개체수가 되도록 배양한 다음 질소원인 미강 30∼70wt%를 첨가하여 혼합하여 발효하는 것을 특징으로 한다.At this time, the secondary fermentation step (S50) according to the present invention is cultured to the population of Streptomyces microorganism (Streptomyces) microorganism to have a population of 9 +4 ~ 9 +9 so that the primary fermentation product has a moisture content of 15% It is characterized by fermentation by adding 30-70 wt% of rice bran.
또한, 본 발명에 의한 상기 발효산물형성단계(S60)는 발효산물을 증류수 20∼30wt%와 무수에탄올 70∼80wt%로 이루어진 알콜 수용액에 혼합한 다음 45∼80℃의 온도에서 감압 추출하여 액상의 발효산물을 형성하거나, 상기 액상의 발효산물을 스프레이 드라이어(Spray dryer)를 통해 건조하여 분말의 발효산물을 형성하는 것을 특징으로 한다.In addition, the fermentation product forming step (S60) according to the present invention is mixed with a fermentation product in an aqueous alcohol solution consisting of 20 to 30wt% of distilled water and 70 to 80wt% anhydrous ethanol and then extracted under reduced pressure at a temperature of 45 ~ 80 ℃ liquid Forming a fermentation product, or by drying the liquid fermentation product through a spray dryer (Spray dryer) is characterized in that to form a fermentation product of powder.
한편, 이에 앞서 본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.
이상의 구성 및 작용에서 설명한 바와 같이, 본 발명에 의하면 천년초에 토양미생물을 이용하여 1ㆍ2차에 걸친 다중발효를 통한 생물공정을 거쳐 발효산물을 취득하여, 식품원료를 비롯하여 화장품원료, 음용원료, 소스원료, 떡볶이 떡, 기능성식품 원료 및 의약 외용제 원료 등에 활용할 수 있는 효과가 있다.As described in the above configuration and operation, according to the present invention by using the soil microorganism in the early millennium fermentation products are obtained through a multi-fermentation process through multiple fermentation, food raw materials, cosmetic raw materials, drinking raw materials, There is an effect that can be applied to the source material, tteokbokki rice cake, functional food raw materials and pharmaceutical external preparation raw materials.
또한, 천년초 선인장에 함유된 강력한 항산화성분인 플라보노이드를 통해 유해산소 제거 능력이 탁월하면서 노화와 질병의 가장 중요한 요인인 산화와 염증에 강력한 저항력과 개선하는 능력이 있어, 건강한 신체를 유지시켜 주는 효과를 제공한다.In addition, flavonoids, a powerful antioxidant contained in Cactus Cactus, are excellent for removing harmful oxygen and have strong resistance to oxidation and inflammation, which are the most important factors of aging and disease, and improve health. to provide.
도 1은 본 발명에 따른 천년초 선인장을 이용한 발효산물을 제조하는 방법을 순차적으로 나타내는 블록도.1 is a block diagram sequentially showing a method for producing a fermentation product using Chuncheoncho cactus according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 천년초 선인장을 이용한 발효산물을 제조하는 방법에 관련되며, 준비단계(S10), 1차 발효단계(S30), 1차 멸균단계(S40), 2차 발효단계(S50), 발효산물형성단계(S60)를 거쳐 발효산물을 제조한다.The present invention relates to a method for producing a fermentation product using a cheonnyeoncho cactus, preparation step (S10), the first fermentation step (S30), the first sterilization step (S40), the second fermentation step (S50), fermentation product formation The fermentation product is prepared through step S60.
본 발명에 따른 준비단계(S10)는 천년초 선인장을 주원료로 하여 1∼3㎝로 절단하여 급속 냉동 건조하고, 볏짚을 5∼10cm로 절단하여 세척한 다음 수분율 30%를 지니도록 준비한다. 준비단계(S10)에서는 토종선인장인 천년초 선인장(일명 손바닥선인장)을 1∼3㎝의 크기로 절단하여 급속동결건조기를 통해 냉동 건조하고, 볏짚은 5∼10cm의 크기로 절단하여 수분율 30%가 남도록 건조작업을 시행하며, 품질 안정과 생산성 향상을 위한 자동화 장치를 도입한다. 한편 천년초 선인장과 볏짚의 경우 급속동결건조기를 통하여 건조를 시행하지만, 필요에 따라 자연 건조를 시행할 수 있으나 많은 건조시간이 소요됨에 따라 상황에 따라 선택할 수 있다. 여기서 볏짚은 수분율 30%가량을 지니도록 생성하는데, 이는 볏짚은 깨끗이 세척하여 손으로 만져보았을 때 약간의 물기(습기)가 있는 상태(수분율 30%정도)로 건조하게 된다.The preparation step (S10) according to the present invention is cut to 1 ~ 3cm by using a cactus as a main raw material is rapidly freeze-dried, cut to 5-10cm straw and washed to prepare a moisture content of 30%. In the preparation step (S10), the native cactus cheonnyeoncho cactus (aka palm cactus) is cut to a size of 1 to 3 cm and freeze-dried by a quick freeze dryer, and the straw is cut to a size of 5 to 10 cm so that 30% moisture content remains. Drying operations are carried out, and automated devices are introduced to ensure quality stability and productivity. On the other hand, Chunyeoncho cactus and rice straw is dried through a rapid freeze dryer, but can be naturally dried if necessary, but it can be selected according to the situation as it takes a lot of drying time. Here, rice straw is produced to have a moisture content of about 30%, which is dried when the rice straw is washed and touched with a hand (wet moisture) (about 30% moisture content).
또, 본 발명에 따른 배지생성단계(S20)는 상기 준비단계(S10)의 볏짚 50∼70wt% 사이에 천년초 선인장 30∼50wt%를 겹겹이 적층하여 배지를 생성한다. 이는 상기 준비단계(S10)의 천년초 선인장과 볏짚을 서로 혼합하여 배지를 형성하는 것으로 배지를 생성함에 있어 품질 안정을 위해 해당 공정을 자동화하는 것이 바람직하다.In addition, the medium generation step (S20) according to the present invention to produce a medium by laminating 30 to 50wt% Chunyeoncho cactus between 50 ~ 70wt% rice straw of the preparation step (S10). It is preferable to automate the process for quality stability in generating the medium by forming the medium by mixing the millennial cactus and rice straw of the preparation step (S10) with each other.
즉, 천년초 선인장과 볏짚을 겹겹이 놓아서 볏짚에 있는 토양미생물이 천년초 선인장의 표면에 활착되도록 유도하는 배지를 생성하는 것이다. 이는 세절의 과정을 거친 천년초 선인장 30∼50wt%와 수분율 30%를 지닌 볏짚 50∼70wt%를 준비한 다음 천년초 선인장과 볏짚을 겹겹이 놓아 배지를 생성한다. 이는, 후술하는 1차 발효단계(S30)에 볏짚에 포함되어 있는 토양미생물이 천년초 선인장의 표면으로 이동하여 발효활동을 유도하도록 하는 것으로 강한 항균력에 의해 천년초 선인장 상에 미생물을 통해 발효산물을 형성하기가 어려워 강력한 토양미생물의 힘을 빌려 조성하게 된다.In other words, by stacking the cheonnyeoncho cactus and rice straw layered to create a medium that induces the soil microorganisms in the rice straw to stick to the surface of the cheonnyeoncho cactus. This prepared 30-50 wt% cinnamon straw cactus and 50-70 wt% crest straw having a water content of 30% after the three-fold process. This is to allow the soil microorganisms contained in the rice straw in the first fermentation step (S30) to be described later to induce fermentation by moving to the surface of the cheonnyeoncho cactus to form a fermentation product through the microorganisms on the cheonnyeoncho cactus by strong antibacterial activity. It is difficult to create with the help of powerful soil microorganisms.
또한, 본 발명에 따른 1차 발효단계(S30)는 상기 배지생성단계(S20)의 배지를 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼20일간 배양하여 1차 발효물을 생성한다. 이는 상기 천년초 선인장과 볏짚을 겹겹이 놓아 배지를 인큐베이터 내부에 수용하여 발효되도록 하는 것으로, 인큐베이터의 적정 온도 및 습도를 통하여 발효된다. 즉 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼20일간 배양하여 발효하게 되는 것이 가장 적합하지만 상황에 따라 임의의 변경이 가능하다. 이때, 볏짚 상에 포함되어 있는 다양한 토양미생물은 우리가 식용으로 활용할 수 있도록 청국장을 담그거나 메주를 띄울 때 사용되는 미생물을 사용할 수 있고, 간장, 된장, 고추장 및 누룩 등을 만들 때 사용되는 아스퍼질러스속, 바실러스속, 납두균등을 추가로 함유할 수 있음으로 발효가 용이해진다. 이러한, 발효작업은 슬라이스 절단된 천년초 선인장에 균사가 형성되고, 심부까지 발효된 상태를 관능으로 평가하여 충분한 발효가 형성되었을 때 발효작업을 마치게 된다. 이러한, 1차 발효단계(S30)의 인큐베이터는 이용하여 발효과정을 거치게 되는데 설정된 온습도를 자동 조절할 수 있는 것이 적합하다. 상술한 바와 같이 수분율을 설정하는 것은 볏짚에 있는 미생물은 온도와 습도가 적당하면 슬라이스된 천년초 선인장의 표면에 달라붙어 발효활동이 용이해짐을 유도하는 것이다.In addition, in the primary fermentation step (S30) according to the present invention, the medium of the medium production step (S20) is cultured for 3 to 20 days under the conditions of incubator temperature 18 to 45 ℃ and 40 to 85% humidity primary fermentation product Create This is to put the cheonnyeoncho cactus and rice straw layered so that the medium is accommodated in the incubator to be fermented, fermented through the appropriate temperature and humidity of the incubator. That is, it is most suitable to ferment for 3 to 20 days under the incubator temperature of 18 to 45 ° C. and humidity of 40 to 85%, but any change is possible depending on the situation. At this time, various soil microorganisms contained on rice straw can use microorganisms used to soak Cheonggukjang or float meju so that we can use it for food, and aspergillus used to make soy sauce, soybean paste, red pepper paste and yeast. Fermentation is facilitated by the addition of the genus Sebacus, Bacillus, and Bacillus fungi. This, fermentation is mycelium is formed on the slice-cut cheonnyeoncho cactus, the fermentation work is completed when sufficient fermentation is formed by evaluating the state of fermentation to the deeper by the sensory. Such, the incubator of the first fermentation step (S30) is suitable for being able to automatically adjust the set temperature and humidity to go through the fermentation process using. Setting the moisture content as described above is that the microorganisms in the rice straw stick to the surface of the sliced cheonnyeoncho cactus when the temperature and humidity are appropriate to induce fermentation activity.
또한, 본 발명에 따른 1차 멸균단계(S40)는 상기 1차 발효단계(S30)의 1차 발효물을 급속멸균장치(Outoclave)로 100∼132℃의 온도로 25분간 토양미생물을 멸균한 다음, 수분율 18%로 건조한다. 이는 상기 1차 발효단계(S30)의 1차 발효물에 내포되어 있는 토양미생물을 제거하기 위하여 급속멸균장치를 통해 1차 발효단계(S30)에서 볏짚에 옮겨와 발효에 활용된 토양미생물을 급속멸균처리하게 된다. 토양미생물을 급속 멸균하지 않고 계속해서 발효과정을 거치게 된다면 발효특유의 냄새를 통해 제품의 질이 하락하고, 제품을 응용하기 어려움과 동시에 부가성이 하락하게 되어 이를 방지하기 위한 것이다. 그런 다음 급속 멸균된 1차 발효물을 건조기를 이용하여 수분율은 18% 내외로 건조한다. In addition, the first sterilization step (S40) according to the present invention sterilizes the soil microorganisms for 25 minutes at a temperature of 100 ~ 132 ℃ the first fermentation product of the first fermentation step (S30) to the rapid sterilization apparatus (Outoclave) Dry at 18% moisture content. This is a rapid sterilization of soil microorganisms utilized for fermentation by transferring to rice straw in the first fermentation stage (S30) through a rapid sterilization apparatus to remove soil microorganisms contained in the primary fermentation product of the first fermentation stage (S30). Will be processed. If the fermentation process continues without rapid sterilization of soil microorganisms, the quality of the product is reduced through the peculiar smell of fermentation, and it is difficult to apply the product, and at the same time, the additionality is reduced. Then, the sterilized primary fermented product is dried using a dryer to around 18% moisture content.
한편 통상적으로 급속 멸균이라 하면 온도 121도℃에서 10분~30분간, 132℃에서 10분~30분이 사용되고 있으나, 본 발명에서는 이보다 처리온도가 100℃~132℃의 온도에서 시간이 긴 25분 동안 처리하여 효과적으로 토양미생물을 멸균하게 된다.On the other hand, in general, rapid sterilization is used for 10 minutes to 30 minutes at a temperature of 121 degrees Celsius, 10 minutes to 30 minutes at 132 ℃, but in the present invention for 25 minutes longer than the treatment temperature at a temperature of 100 ℃ ~ 132 ℃ Treatment effectively sterilizes soil microorganisms.
또한, 본 발명에 따른 2차 발효단계(S50)는 상기 1차 멸균단계(S40)의 1차 발효물을 스트렙토미세스균(Streptomyces) 미생물과 질소원인 미강을 혼합하여 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼30일간 배양하여 2차 발효물을 생성한다. 2차 발효단계(S50)에서는 상기 멸균처리된 1차 발효물을 재차 2차 발효하는 단계로써, 스트렙토미세스균 미생물과 질소원인 미강을 통해 발효하게 된다.In addition, the secondary fermentation step (S50) according to the present invention by mixing the first fermentation product of the first sterilization step (S40) with Streptomyces microorganism and rice bran of nitrogen source incubator temperature 18 ~ 45 ℃ and The secondary fermented product is produced by incubating for 3-30 days under 40-85% humidity. In the second fermentation step (S50) is a step of the second fermentation of the sterilized first fermented product again, it is fermented through Streptomyces microorganism and rice bran which is a nitrogen source.
이때, 본 발명에 의한 상기 2차 발효단계(S50)는 1차 발효물에 수분율 18%를 지니도록 스트렙토미세스균(Streptomyces) 미생물을 9+4∼9+9의 개체수가 되도록 배양한 다음 질소원인 미강 30∼70wt%를 첨가하여 혼합하여 발효한다. 2차 발효단계(S50)는 상기 1차 발효단계(30)와 유사하게 온, 습도가 자동 조절이 가능한 인큐베이터에 1차 발효물을 수용한 상태로 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼30일간 배양하여 천년초 선인장의 심부까지 배양이 된 상태로 발효과정을 거쳐 2차 발효물을 생성하게 되는 바, 먼저 스트렙토미세스균 미생물을 증류수에 9+4∼9+9로 희석시킨 다음, 질소원인 미강을 스트렙토미세스균 미생물 상에 30∼70wt% 정도 혼합하여 수분율이 18% 내외로 발효하게 된다.At this time, the secondary fermentation step (S50) according to the present invention is cultured to the population of Streptomyces microorganism (Streptomyces) microorganisms to have a population of 9 +4 ~ 9 +9 so that the primary fermentation product has a moisture content of 18% 30 to 70 wt% of rice bran is added and mixed to ferment. Second fermentation step (S50) similar to the first fermentation step 30, the temperature, 18 ~ 45 ℃ and humidity 40 ~ 85% conditions in a state in which the primary fermented product is accommodated in an incubator capable of automatic temperature and humidity control After culturing for 3 to 30 days under the fermentation process in the state of cultivation to the core of the cactus cheonnyeoncho to produce a secondary fermentation, first dilute the Streptomyces microorganisms in distilled water to 9 +4 ~ 9 +9 In addition, 30 to 70 wt% of rice bran, a nitrogen source, is mixed on microorganisms of Streptomyces microbial fermentation to about 18%.
여기서, 스트렙토미세스균(Streptomyces) 미생물은 토양ㆍ식물체ㆍ동물체ㆍ하천ㆍ해수 등에 균사체 및 포자체로 존재하는 미생물로 세균에 가까운 원핵생물 즉 세균의 방선균목으로 분류된다. 이중 Streptomyces 방선균은 16종의 토양으로부터 3종의 배지에서 28~37℃에서 분리 동정한 결과 그중 95%를 차지하는 것으로 방선균의 대부분을 Streptomyces라고 하기도 한다. 세포의 크기가 세균과 비슷하며 세포가 마치 곰팡이의 균사처럼 실 모양으로 연결되어 발육하며 그 끝에 포자를 형성한다. 토양 중 방선균은 각종 유기물의 분해, 특히 난분해성 유기물 분해에 중요한 역할을 하며 항생물질을 만들기도 한다. Here, Streptomyces microorganisms are microorganisms that exist as mycelium and spores in soil, plants, animals, rivers, seawater, etc. and are classified as prokaryotic organisms that are close to bacteria, or actinomycetes of bacteria. Streptomyces actinomycetes were identified from 28 soils at 28-37 ℃ in three different media from 16 different soils, accounting for 95% of the actinomycetes. The cells are similar in size to bacteria, and the cells develop like a fungus mycelium in the form of threads, which form spores at the end. Actinic actinomycetes play an important role in decomposition of various organic matter, especially degradation of organic matter, and also produce antibiotics.
또한, 본 발명에 따른 발효산물형성단계(S60)는 상기 2차 발효단계(S50)의 2차 발효물을 급속멸균장치로 100∼132℃에서 30분간 재차 2차 멸균하여 발효산물을 형성한다. 이는 2차 발효단계(S50)를 거쳐 급속멸균장치를 통해 멸균하여 발효산물을 형성하게 되는 바, 이러한 발효산물은 환이나 과립, 식품원료 등으로 다양하게 사용가능해 진다.In addition, the fermentation product forming step (S60) according to the present invention by secondary sterilization of the second fermentation product of the second fermentation step (S50) at 100 to 132 ℃ for 30 minutes again to form a fermentation product. It is sterilized through a rapid sterilization device through a secondary fermentation step (S50) to form a fermentation product, such fermentation products can be used in various ways such as pills, granules, food ingredients.
이때, 본 발명에 의한 상기 발효산물형성단계(S60)는 발효산물을 증류수 20∼30wt%와 무수에탄올 70∼80wt%로 이루어진 알콜 수용액에 혼합한 다음 45∼80℃의 온도에서 감압 추출하여 액상의 발효산물을 형성하거나, 상기 액상의 발효산물을 스프레이 드라이어(Spray dryer)를 통해 건조하여 분말의 발효산물을 형성한다.At this time, the fermentation product forming step (S60) according to the present invention is mixed with a fermentation product in an aqueous alcohol solution consisting of 20 to 30wt% of distilled water and 70 to 80wt% anhydrous ethanol and then extracted under reduced pressure at a temperature of 45 ~ 80 ℃ liquid The fermentation product is formed or the liquid fermentation product is dried through a spray dryer to form a fermentation product of powder.
이는 상기 2차 발효단계(S60)에서 2차 멸균된 발효산물은 천년초 선인장을 액기스화하여 환이나 과립, 식품원료 등으로 다양하게 사용하지만, 증류수 20∼30wt%와 무수에탄올 70∼80wt%를 혼합한 알콜 수용액과 혼합하여 45∼80℃의 온도에서 감압 추출하여 액상의 발효산물을 형성할 수 있다. 이러한 액상의 발효산물은 섭취가 용이하게 건강보조식품 등으로 활용하기 용이하다. 그리고 다시 액상의 발효산물을 스프레이 드라이어(Spray dryer)를 통해 건조하여 분말의 발효산물로 생성하여 화장품, 기능성식품, 겔, 첨가제 등의 재료로 이용할 수 있다. 또한, 건조된 분말의 발효산물은 내부에 수분을 포함하지 않고 있기 때문에 장기간 보관이 용이한 장점을 지니고 있다. 이렇게, 발효산물형성단계(S60)에서 급속 멸균한 발효산물 상에 액체 또는 분말 형태로 형성 가능함에 따라 어떠한 제품의 원재료로 유용하게 활용가능하다. This secondary fermentation product in the second fermentation step (S60) is used as a distilled water 20-30 wt% and anhydrous ethanol 70-80wt%, but the second sterilized fermentation product is a variety of cheonnyeoncho cactus to be used as a ring, granules, food ingredients, etc. The mixture may be mixed with one alcohol solution and extracted under reduced pressure at a temperature of 45 to 80 ° C. to form a liquid fermentation product. Such liquid fermentation products are easily consumed as health supplements and the like. In addition, the liquid fermentation product is dried through a spray dryer (Spray dryer) to produce a powder of the fermentation product can be used as a material such as cosmetics, functional food, gels, additives. In addition, the fermented product of the dried powder has the advantage that it is easy to store for a long time because it does not contain water therein. Thus, as it can be formed in the form of liquid or powder on the fermentation product rapidly sterilized in the fermentation product forming step (S60) it can be usefully used as a raw material of any product.
본 발명은 기재된 실시예에 한정되는 것은 아니고, 본 발명의 사상 및 범위를 벗어나지 않고 다양하게 수정 및 변형할 수 있음은 이 기술의 분야에서 통상의 지식을 가진 자에게 자명하다. 따라서 그러한 변형예 또는 수정예들은 본 발명의 특허청구범위에 속한다 해야 할 것이다.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 and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.
S10: 준비단계 S20: 배지생성단계
S30: 1차 발효단계 S40: 1차 멸균단계
S50: 2차 발효단계 S60: 발효산물형성단계S10: preparation step S20: badge generation step
S30: first fermentation step S40: first sterilization step
S50: secondary fermentation step S60: fermentation product formation step
Claims (3)
상기 준비단계(S10)의 볏짚 50∼70wt% 사이에 천년초 선인장 30∼50wt%를 겹겹이 적층하여 배지를 생성하는 배지생성단계(S20);
상기 배지생성단계(S20)의 배지를 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼20일간 배양하여 1차 발효물을 생성하는 1차 발효단계(S30);
상기 1차 발효단계(S30)의 1차 발효물을 급속멸균장치(Outoclave)로 100∼132℃의 온도로 25분간 토양미생물을 멸균한 다음, 수분율 18%로 건조하는 1차 멸균단계(S40);
상기 1차 멸균단계(S40)의 1차 발효물을 스트렙토미세스균(Streptomyces) 미생물과 질소원인 미강을 혼합하여 인큐베이터의 온도 18∼45℃와 습도 40∼85% 조건하에서 3∼30일간 배양하여 2차 발효물을 생성하는 2차 발효단계(S50); 및
상기 2차 발효단계(S50)의 2차 발효물을 급속멸균장치로 100∼132℃에서 30분간 재차 2차 멸균하여 발효산물을 형성하는 발효산물형성단계(S60);를 포함하여 이루어지는 것을 특징으로 하는 천년초 선인장을 이용한 발효산물을 제조하는 방법.Chunyeoncho cactus as a main raw material is cut into 1 ~ 3cm and rapidly freeze-dried, the straw is cut to 5 to 10cm and washed to prepare to have a moisture content of 30% (S10);
A medium generation step (S20) of generating a medium by stacking layers of 50-50% by weight between 50-50% by weight of rice straw in the preparation step (S10);
A primary fermentation step (S30) of culturing the medium of the medium producing step (S20) for 3 to 20 days under the incubator at a temperature of 18 to 45 ° C. and a humidity of 40 to 85% for 3 to 20 days;
The first fermentation of the first fermentation step (S30) sterilizes the soil microorganisms for 25 minutes at a temperature of 100 ~ 132 ℃ in the rapid sterilization (Outoclave), and then the first sterilization step (S40) to dry with a moisture content of 18% ;
The primary fermentation product of the first sterilization step (S40) is mixed with Streptomyces microorganism and rice bran, which is a nitrogen source, and incubated for 3 to 30 days under the conditions of an incubator at a temperature of 18 to 45 ° C. and a humidity of 40 to 85% 2 Second fermentation step (S50) to produce a primary fermentation product; And
And a fermentation product forming step (S60) of forming a fermentation product by secondary sterilization of the second fermentation product of the second fermentation step (S50) for 30 minutes at 100 to 132 ° C. with a rapid sterilization device. Method of producing a fermented product using a cheonnyeoncho cactus.
상기 2차 발효단계(S50)는 1차발 효물에 수분율 15%를 지니도록 스트렙토미세스균(Streptomyces) 미생물을 9+4∼9+9의 개체수가 되도록 배양한 다음 질소원인 미강 30∼70wt%를 첨가하여 혼합하여 발효하는 것을 특징으로 하는 천년초 선인장을 이용한 발효산물을 제조하는 방법.The method of claim 1,
In the second fermentation step (S50), the Streptomyces microorganism is cultured to have a population of 9 +4 to 9 +9 so that the primary fermentation product has a water content of 15%, and then 30 to 70 wt% of rice bran is added as a nitrogen source. Method for producing a fermentation product using a cheonnyeoncho cactus, characterized in that the fermentation by mixing.
상기 발효산물형성단계(S60)는 발효산물을 증류수 20∼30wt%와 무수에탄올 70∼80wt%로 이루어진 알콜 수용액에 혼합한 다음 45∼80℃의 온도에서 감압 추출하여 액상의 발효산물을 형성하거나, 상기 액상의 발효산물을 스프레이 드라이어(Spray dryer)를 통해 건조하여 분말의 발효산물을 형성하는 것을 특징으로 하는 천년초 선인장을 이용한 발효산물을 제조하는 방법.The method of claim 1,
In the fermentation product forming step (S60), the fermentation product is mixed with an aqueous alcohol solution consisting of 20 to 30 wt% of distilled water and 70 to 80 wt% of anhydrous ethanol, and extracted under reduced pressure at a temperature of 45 to 80 ° C. to form a liquid fermentation product. Method for producing a fermentation product using a cheonnyeoncho cactus, characterized in that the liquid fermentation product is dried through a spray dryer to form a fermentation product of powder.
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