KR20140023124A

KR20140023124A - Method for production of beverage included in resveratrol and beverage production by the same method

Info

Publication number: KR20140023124A
Application number: KR1020120089960A
Authority: KR
Inventors: 박성섭; 김철성
Original assignee: (주)복슨로하스
Priority date: 2012-08-17
Filing date: 2012-08-17
Publication date: 2014-02-26

Abstract

The present invention relates to a method for preparing a beverage containing resveratrol and a beverage produced thereby, comprising the steps of providing a dried peanut sprout; Fermentation strains are inoculated into the peanut sprouts to solid fermentation, or liquid extracts of the peanut sprouts and the fermentation strains are inoculated into the liquid extracts, followed by a liquid fermentation process. Producing a fermentation having; Extracting the liquid extract from the dried product or the fermented product after the solid fermentation; It characterized in that it comprises a; preparing a beverage composition containing the liquid extract in the solid fermentation process or the fermentation product in the liquid fermentation process.

Description

Method for Production of Beverage Containing Resveratrol and Beverage Made by the Method {Method for Production of Beverage Included in Resveratrol and Beverage Production by The Same Method}

The present invention relates to a beverage manufacturing method containing a resveratrol and a beverage produced thereby, and more particularly to a beverage manufacturing method and a beverage produced by the resveratrol containing the increased or stabilized resveratrol content of peanut sprouts.

Recently, as the living environment has been accelerated, the diet has been instantaneously focused on high calories, and reports on various adult diseases including obesity, hypertension and so on have been rapidly increasing. The dietary structure is undergoing a change in the socioeconomic environment such as nuclear familyization, individualization, population growth at night, the age of mass consumption, diversification of consumption patterns, the pursuit of convenience, and the increase of women's social entry.

In addition, the change in the consciousness of the composition of the meal and the increasing demand of the consumer for the simple meal began to appear as a tendency to seek convenience. However, such modern eating habits are likely to lead to malnutrition due to malnutrition, overnutrition and incorrect nutritional information.

Malnutrition due to lack of medicine causes various diseases, and excessive intake of nutrients causes overweight and obesity, which causes adult diseases and degenerative diseases such as obesity, arteriosclerosis, diabetes, and high blood pressure.

In the modern diet, in particular, most of the drinking water that humans eat is instant drinks, and such instant drinks are manufactured by chemical processes, rather than natural ingredients, and are very harmful to the human body.

On the other hand, according to APPLIED MICROBIOLOGY AND BIOTECHNOLOGY Volume 75, Number 4 (2007), 763-768, DOI: 10.1007 / s00253-007-0874-3, peceid, the main ingredient in the knotweed, is Aspergillus duck. It is said to be fermented by Ze and converted to resveratrol.

The resveratrol is known to be effective in anti-diabetic, anti-aging, heart disease, skin care, diet, etc. as an anti-cancer and antioxidant active substance approved by the US FDA, and also has an excellent antioxidant action that protects cells from free radicals. It has already been reported to have many beneficial health effects such as heart disease, diabetes, obesity prevention, cancer prevention, longevity effect.

In view of the above, the present invention provides a beverage having preventive medical efficacy against adult diseases and degenerative diseases such as obesity, arteriosclerosis, diabetes, and high blood pressure by providing resveratrol in its natural form using peanut sprouts. There is a purpose.

In addition, an object of the present invention is to provide a beverage containing essential amino acids and other nutrients contained in peanut sprouts, as well as a beverage combined with the efficacy of resveratrol.

Method for producing a beverage containing resveratrol according to an embodiment of the present invention for achieving the above object, providing a dried peanut sprout; Fermentation strains are inoculated into the peanut sprouts to solid fermentation, or liquid extracts of the peanut sprouts and the fermentation strains are inoculated into the liquid extracts, followed by a liquid fermentation process. Producing a fermentation having; Extracting the liquid extract from the dried product or the fermented product after the solid fermentation; It characterized in that it comprises a; preparing a beverage composition containing the liquid extract in the solid fermentation process or the fermentation product in the liquid fermentation process.

In addition, a method for preparing a beverage containing resveratrol according to another embodiment of the present invention for achieving the above object comprises the steps of: (a) preparing peanut sprout extract from cultivated peanut sprout or dried peanut sprout; (b) adding pectinase or cellulase to the peanut sprout extract prepared in step (a) or the powder of dried peanut sprout or dried peanut sprout to perform enzymatic treatment; (c) preparing a beverage composition containing the enzyme-treated peanut sprout extract, or preparing an extract from the enzyme-treated dried peanut sprout or powder to prepare a beverage composition containing the extract; Characterized in that made.

The fermented strain is preferably Aspergillus orije, the dried peanut sprout is characterized in that the hot air dried.

According to the method for preparing a beverage containing resveratrol according to the present invention and the beverage prepared according to the present invention, the resveratrol is characterized in that it has the effect of providing the general public with a beverage having the properties of resveratrol, in particular, the prevention of Alzheimer's disease and other degenerative diseases associated with aging. have.

1 is a peanut sprout photo grown by the applicant.
Figure 2 is a view for explaining the spectroscopic spectrum of resveratrol and resveratrol derivatives.
3 is a diagram for explaining a chromatogram of Kwon Keun-Geun;
4 is a diagram for explaining a resveratrol standard solution chromatogram using HPLC.
5 is a view for explaining the chromatogram of peanut sprout according to an embodiment of the present invention.
Figure 6 is a flow chart for explaining a method for producing a beverage containing resveratrol according to an embodiment of the present invention.

1 is a photograph of a peanut sprout cultivated by the applicant, Figure 2 relates to the spectral spectrum of the resveratrol and resveratrol derivatives, Figure 3 shows a chromatogram of ephedra muscle, Figure 4 is a resveratrol standard solution chromatograph using HPLC Gram and FIG. 5 shows a chromatogram of peanut sprouts cultivated by the applicant, and FIG. 6 is a flowchart illustrating a method for preparing a beverage containing resveratrol and a beverage produced thereby according to an embodiment of the present invention.

Peanut sprouts are known to have a variety of essential amino acids and nutrients as peanuts grow into sprouts, as is commonly known. Peanut sprouts are also known to contain resveratrol.

Applicant cultivated the peanut sprout, as shown in Figure 1, by maximizing the resveratrol content by performing the hot air drying it. A description of the component analysis for this will be described later with reference to FIG. 4.

Figure 2 relates to the spectral spectrum of the resveratrol and resveratrol derivatives of Reynoutria japonica, which can be seen through this, showing the highest peak (peak) at about 220nm and 310nm, resveratrol and resveratrol derivatives together Shows that it is detected.

FIG. 3 shows the peak of the chromatogram of a typical rye root in the 306 nm UV spectral region. Although resveratrol derivatives are detected together with those of FIG. 2, the derivatives are absolutely higher than resveratrol. In addition, Kho Keun-Geun is already known, along with the detection of a diarrhea component called Emodin (Emodin).

Figure 4 is a chromatogram for detecting the components of peanut sprout according to the present invention before the detection, 10A HPLC equipment of Shimadzu Corporation (Shimadzu) targeting the resveratrol (purity 99.6%) of Fluka, USA manufacturer as a standard resveratrol reagent Data analyzed using. The spectral spectrum confirmed that the peak value appeared in the 306 nm region.

Based on this, as shown in Figure 5, using the HPLC equipment as a sample of the applicants cultivated peanut sprouts were carried out as follows component analysis.

10 g of 80% methanol was added to 1 g of peanut sprout samples, and vortex was given for about 10 seconds. The tube containing the sample was placed in an ultrasonicator and extracted for 1 hour (at this time, vortexed once every 30 minutes). The supernatant of the extract was filtered through 0.45 μm PTFE syringe filter and used as HPLC analysis sample. Each sample was extracted three times.

As a result of looking at the content of the resveratrol extracted through the above method, it was confirmed that the resveratrol content of the dried peanut sprouts grown by the present application is more than 127㎍ on average.

The drying method is preferably performed hot air drying, this hot air drying method may be carried out hot air drying through a conventional method.

In processing peanut sprouts, not only hot air drying as described above, but also lyophilization and steaming can be processed again in various ways such as hot air drying.

More specifically, as shown in FIG. 5, as a result of analyzing the chromatogram of peanut sprouts in the 306 nm region of the standard sample, the resveratrol 20 and the resveratrol derivative 10 can be seen to be detected together. have. Since resveratrol was detected on average 127 μg or more as described above, the resveratrol derivative 10 was found to be large invisibly as shown in the analyzed result. That is, the larger the content of the resveratrol derivative 10, the greater the resveratrol 20 content.

In comparison, the resveratrol content of red wine, famous for its French paradox as food to food, is shown in Table 2.

[Table 2] Table of wine resveratrol content

Compared with the hot air dried peanut sprout according to an embodiment of the present invention, for example, a bottle of Alexcodon 1L (2.1 mg of resveratrol) is about the same amount when ingested about 15 to 16 g of hot air dried peanut sprout powder.

Hereinafter, with reference to FIG. 6 to describe a method for preparing a beverage containing resveratrol according to the present invention and a beverage produced by using the peanut sprout as described above are as follows.

(Example 1)

First, it provides a hot air dried peanut sprout as described above.

The dried peanut sprouts are inoculated with fermentation strains. The fermentation strain serves to convert the resveratrol derivative (10) contained in the peanut sprout described above to resveratrol (20). The fermentation strain is preferably characterized in that it is an Aspergillus olease, but not limited to any strain that can perform the same role. This will further increase the resveratrol content of about 127 μg.

Fermentation through inoculation of the fermentation strain may be a solid fermentation, the solid fermentation may proceed the fermentation process by a commonly known method.

As described above, the fermented product after the solid fermentation is completed again to dry form, and then the extract can be extracted from the conventional method. The extract thus extracted can be sterilized or a sweetener or the like can be added as it is in a general beverage production process, or a beverage can be prepared as the extract itself. Of course, after the solid fermentation is completed, the liquid extract from the fermentation itself may be prepared by the above method.

Such beverages include not only resveratrol, but also various essential amino acids, dietary fiber, and minerals of peanut sprouts. Especially, since aspartic acid of essential amino acids contains more than 9 times of bean sprouts, there is an excellent advantage in relieving hangover.

(Example 2)

Compared to Example 1, extracts are obtained from dried peanut sprouts in a manner known to those of ordinary skill in the conventional manner, such as hot water extraction or ethanol extraction or a mixture of hot water extraction and ethanol extraction. Can be.

Inoculating the extract with the fermentation strains as in Example 1 through the fermentation process to convert the resveratrol derivative to resveratrol to maximize the resveratrol content. After the sterilization process or as it is mixed with sweeteners or the like, it can be prepared a beverage containing resveratrol as it is.

(Example 3)

The peanut sprout according to the present invention is dried, such as hot air drying, followed by enzyme treatment. Alternatively, the hot-dried peanut sprouts are powdered and then subjected to enzyme treatment. The enzyme treatment uses pectinase or cellulase treatment.

Cellulase is an enzyme that hydrolyzes cellulose, and pectinase is an enzyme that hydrolyzes pectin, both of which are involved in the degradation of the cell wall and cell walls of plant cells, thereby maintaining the softening of the fruit.

These enzymes act on the peanut sprouts to liberate unbroken single cells containing unique intracellular components. The single cell cargo of enzyme-treated peanut sprouts was stored at room temperature for 3 weeks, and the color was observed. As a result, discoloration was observed in the mechanically powdered powder, but not in the single cell cargo.

In addition, in the enzyme treatment, Protopectinase may be used. Protopectinase is an enzyme that breaks down insoluble protopectin, which forms the mesenchymal part between cells of plant tissues, and protopectin produces pectin or pectinic acid by partial hydrolysis. Usually, as the fruit grows and matures, the protofectin changes to pectin. .

Extracting the liquid extract from the monocellular cargo prepared by performing enzyme treatment from the dried peanut sprout tissue as described above can prevent the destruction of nutritional and functional substances (resveratrol) due to cell destruction, browning phenomenon as described above You can prevent it. As is commonly known, monocellulars prepared by pectinase (including protopectinase) or cellulase can be used to increase the efficiency of manufacturing processes such as beverages and to produce high value added functional beverages.

(Example 4)

In comparison with Example 3, the enzyme treatment is performed on a liquid extract extracted from dried peanut sprouts, and the enzyme-treated liquid extract may be prepared as in Example 3.

The present invention described above is not limited to the above-described embodiments and the accompanying drawings, and it is common in the art that various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention. It will be apparent to those who have knowledge.

10: resveratrol derivative
20: resveratrol

Claims

Providing dried peanut sprouts;
Fermentation strains are inoculated into the peanut sprouts to solid fermentation, or liquid extracts of the peanut sprouts and the fermentation strains are inoculated into the liquid extracts, followed by a liquid fermentation process. Producing a fermentation having;
Extracting the liquid extract from the dried product or the fermented product after the fermentation of the solid;
A method for preparing a beverage containing resveratrol, comprising: preparing a beverage composition comprising a liquid extract in the solid fermentation process or a fermentation product in the liquid fermentation process.

(a) preparing peanut sprout extract from cultivated peanut sprout or dried peanut sprout;
(b) adding pectinase or cellulase to the peanut sprout extract prepared in step (a) or the powder of dried peanut sprout or dried peanut sprout to perform enzymatic treatment;
(c) preparing a beverage composition containing the enzyme-treated peanut sprout extract, or preparing an extract from the enzyme-treated dried peanut sprout or powder to prepare a beverage composition containing the extract; Method for producing a beverage containing resveratrol, characterized in that consisting of.

The method of claim 1,
The fermentation strain is a resveratrol beverage production method characterized in that the Aspergillus orije.

3. The method according to claim 1 or 2,
The dried peanut sprouts are resveratrol beverage production method characterized in that the hot air dried.

3. The method according to claim 1 or 2,
Resveratrol beverage production method characterized in that it further comprises a sterilization process.

A beverage containing resveratrol selected and prepared by one of the preceding claims.