KR20140039525A - Method manufacturing of chicory fiber fermented materials for lactic acid and bacillus using improving the intestine function and constipation - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented chicory fiber product using lactic acid bacteria effective in improving the intestine functions and constipation and, more specifically, to a method for providing a fermented chicory product by adding mixed lactic acid bacteria, in which one or more kinds of lactic acid bacterial sediment from Lactobacillus fermentum, Lactobacillus plantarum, and Bifidobacterium thermophilum are mixed at the same rate, to a chicory fiber powder suspension, then fermenting and sterilizing the mixture. The fermented chicory fiber product promotes the proliferation of intestinal bifidobacteria and enhances the flavor, and improves the intestine functions and constipation with an expectation that the chicory fiber (inulin) is converted into fructooligosaccharide through fermentation.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented product of chicory fermented with lactic acid bacteria,

The present invention relates to a method for producing a fermented chicory fiber using lactic acid bacteria effective for improving intestinal function and constipation, and more particularly, to a method for fermenting a fermented chicory fermented with lactic acid bacteria which can be edible, thereby promoting the proliferation of intestinal bifidus lactic acid bacteria, (Inulin) is converted to fructooligosaccharide by fermentation, thereby improving the intestinal function and the constipation. The present invention also relates to a method for producing the fermented chicory fiber.

In modern age, consumption of instant foods and high-calorie foods has been increased due to rapid improvement in living standards. However, problems related to nutritional overgrowth and nutritional imbalance have been increasing, such as a decrease in intake of vegetables and fiber.

The number of people complaining of constipation and metabolic diseases is increasing with the change of diet. Recently, the prevalence of constipation in Korea is increasing in women and elderly people as 16.5%.

       Constipation is a disease that can not perform smooth bowel movements due to peristalsis of the large intestine. In general, if you do not discharge more than two times a week, you will see a stiff stool when you have a bowel movement and a pain or bleeding that is accompanied by constipation. Typical symptoms include abdominal discomfort, bloating, nausea, vomiting, abdominal pain do.

However, depending on the type of food to be consumed, it affects bowel movements. In particular, lactobacillus produces lactic acid and acetic acid in the intestines to soften hardened stool to smooth bowel movements.

In addition, dietary fiber is an indigestible complex polysaccharide which is not decomposed by the digestive enzymes of the human body. Dietary fiber-rich foods not only increase the volume of excrement but also help to prevent constipation .

Chicory is a perennial vegetable belonging to Asteraceae. It is also used for the treatment of hypertension, diabetes and adult diseases in Europe, the country of origin of chicory.

Chicory contains vitamins A, C, potassium, phosphorus, and chicory root contains a large amount of inulin.

It produces short-chain fatty acids in the process of being fermented by intestinal microorganisms. The resulting short-chain fatty acids inhibit the reabsorption of cholesterol in the body through various routes and lower the cholesterol level by excretion into the feces, It is known that it has a beneficial effect on the body, such as suppressing the postprandial increase of blood sugar, improving the intestinal flora, and smoothing the bowel movement.

As a method to enhance such efficacy, the fermentation technology of chicory fiber was effective for the improvement of bowel function and constipation by the fermentation technology of the third processing level and the efficacy evaluation was carried out.

Fermentation refers to the process of decomposing organic matter by using enzymes contained in microorganisms. It is possible to maximize utilization efficiency by extracting a large amount of active ingredients through fermentation technology. It has little side effects and is relatively safe from pesticides and heavy metals have.

Therefore, recently, various functional food materials such as herbal medicines and green tea have been fermented to continuously improve the functional properties, as well as to improve the sensory and quality characteristics as well as to convert them into useful ingredients having high bioavailability.

As for the prior art of this field, "constipation, health supplements for obesity patients and method of manufacturing thereof" of Patent Application Publication No. 2002-0091899 (Prior Art) refers to a composition comprising kelp, parasites and chicory as main components The present invention relates to a method for manufacturing a dietary supplement for obesity patients and constipation which can be manufactured by a hot water bath which can be stored in a pack or a bottle, And Paula and chicory were mixed in a weight ratio of 5: 3: 2 to prepare a soup and a ring.

However, the above-mentioned prior art is merely a mixture of 20 wt% of the main ingredients kelp and paraffin, and it can be used as a ring, and it can be effective for kelp, parasites and chicory. However, Activation must occur regardless of the constitution, and what can help the activation of these fields can be obtained from the fermentation of lactic acid bacteria and food, and the fermented food is able to enhance absorption in the body while being less influenced by the human body.

However, the prior art does not ferment kelp, parasites and chicory using lactic acid bacteria, but rather grinds them and mixes them with water to make them as a ring, thereby eliminating constipation due to the action of ingredients such as kelp, parmesan and chicory However, there is a problem in that the degree of absorption in the body is different according to the constitution of a person, so that the effect may or may not be effective depending on the person.

That is, in order for the functional material such as the above-described technology to be absorbed smoothly in the body irrespective of the human constitution, it is necessary to provide a fermented food using lactic acid bacteria to improve the absorption power of the body, There is a problem that the efficiency to be absorbed into the intestines is lowered by taking into the form of powder and ring.

Korean Patent Publication No. 2002-0091899

SUMMARY OF THE INVENTION The object of the present invention is to provide a method for producing a fermented chicory fiber fermented by fermenting chicory fiber using lactic acid bacteria to improve the intestinal function and constipation by increasing the content of the functional substance,

In addition, it has been shown to improve the intestinal function and constipation in order to improve the intestinal function and improve the bowel activity by continuously ingesting the fermented chicory fiber, which is effective for improving bowel function and constipation. And a method for producing the fermented chicory fiber using the lactic acid bacterium.

In order to achieve the above object, the present invention provides a method for producing a fermented chicory fiber using lactic acid fermentation,

A step 1 in which distilled water is suspended 5-6 fold in a powder of chicory fiber made of dietary fiber;

2 steps of sterilizing the suspension of chicory fiber at 121 占 폚 for 20 minutes and cooling to 30-40 占 폚;

One or more kinds of lactic acid bacteria are subcultured in an MRS medium and centrifuged, followed by culturing and mixing lactic acid bacteria in which the supernatant is removed in the same ratio;

Adding lactic acid bacteria to a suspension of chicory fiber to which lactic acid bacteria are added to the sterilized chicory fiber suspension by the lactic acid bacteria culture and mixing steps;

A step 5 of fermenting a suspension of the chicory fiberbae which fermentes the suspension of the chicory fiberba after completion of the step of adding the lactic acid bacteria to the suspension of the chicory fiberbae;

And a sixth step of sterilizing the fermentation broth in which the fermentation step of the chicory fiber suspension has been completed at 95-100 ° C for 5-10 minutes.

The method for producing a fermented chicory fiber according to the present invention is a method for producing fermented chicory fiber by adding at least one kind of lactic acid bacteria to a chicory fiber powder to produce a fermented chicory fermented product, As a method for improving the bitter taste as well as improving the efficacy by using the promoting effect of chicory fiber, lactic acid fermentation is used to improve the intestinal beneficial bacteria and improve the intestinal function and constipation through the intake of chicory fiber.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a flow chart showing a schematic process of a method for producing a fermented chicory fiber using lactic acid bacteria fermentation according to the present invention. FIG.
FIG. 2 is a graph showing the effect of the fermented chicory fiber of the present invention on pH.
FIG. 3 is a graph showing the influence of ingestion of the chicory fiber fermented product of the present invention on the number of remnants in the large intestine.
FIG. 4 is a graph showing the influence of ingestion of the chicory fiber fermented product of the present invention on digestive tract moving ability.
FIG. 5 is a graph showing the influence of ingestion of the chicory fiber fermented product of the present invention on the weight of the side after inducing constipation.

Hereinafter, embodiments of the present invention will be described in detail.

The embodiment of the present invention will be described based on the sequence of the manufacturing process shown in Fig. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a method for producing a fermented chicory fiber using lactic acid fermentation,

Stage 1: Chicory fiber suspension Stage (S1),

Step 2: Sterilization of the suspension of the chicory fiber suspension (S2)

Step 3: Culture and mixing of lactic acid bacteria (S3),

Step 4: Step (S4) of adding the lactic acid bacteria to the suspension of the chicory fiber,

Step 5: fermentation step (S5) of suspension of chicory fiber,

Step 6: Sterilization of the fermentation broth (S6).

Step 1: Chicory fiber suspension Step (S1)

To make chicory flour, first prepare chicory. Chicory purchases chicory from Belgium, and prepares chicory flour to make dietary fiber powder in the usual way.

At this time, the chicory can purchase the chicory which is distributed on the market or purchase the chicory as needed, and can prepare the chicory ficosa by commissioning it to the professional manufacturer of the phic.

In preparing the chicory fiber, it is not necessary to use Bellisan, and the Applicant has used Bellie Chicory in the process of studying the present invention.

As described above, the chicory fiber is prepared, and then suspended in water at 5-6 times of distilled water in aquicolor fiber.

Step 2: Chikuri Fibaic Sterilization Step (S2)

In the first step, the chicory fiber suspension suspending the chicory fiber is sterilized at 121 ° C for 20 minutes and cooled to 30-40 ° C.

Step 3: Culturing and mixing of lactic acid bacteria (S3)

One or more kinds of prepared lactic acid bacteria are subcultured in an MRS medium, centrifuged, and the precipitates from which the supernatant is removed are mixed at the same ratio.

      In the lactic acid bacteria culturing and mixing step (S3) of the present step, each of the lactic acid bacteria is preferably subjected to 3-4 times subculture in an MRS medium, and centrifugation is preferably performed at 1,500-1,700rpm for 15-18 minutes Do.

In the culturing and mixing step (S3) of lactic acid bacteria, the lactic acid bacteria can be propagated smoothly by subculturing the lactic acid bacteria on the MRS medium 3-4 times, and the centrifugation is carried out at 1,500-1,700 rpm for 15-18 minutes The separation of the solid particles and the liquid fine particles can be clearly performed.

The lactic acid bacteria to be used in the lactic acid bacteria culturing and mixing step (S3) of the present process is Lactobacillus fermentum fementum), Lactobacillus Planta Rum (Lactobacillus plantarum), Bifidobacterium William emitter Leeum a brush (Bifidobacterium thermophilum ) are subcultured in an MRS medium and centrifuged, and the precipitates from which the supernatant is removed are mixed in the same ratio.

Step 4: Step of adding lactic acid bacteria to the suspension of chicory fiber (S4)

In the third step, the lactic acid bacteria are cultured, and the lactic acid bacteria mixed with the lactic acid bacteria are added to the prepared chicory fiber suspension. In the step (S4) of adding the lactic acid bacteria to the suspension of the present invention, the step (S4) of adding lactic acid bacteria to the suspension of chicory fiber, sterilization step (S1, S2), adding distilled water to the powder of chicory fiber, sterilizing the sterilized chicory fiber suspension, And adding the lactic acid bacteria produced by the mixing step (S3).

The addition of distilled water to the suspension of the lactic acid bacteria in the suspension of the lactic acid bacteria is preferably 4 to 6 L per 1 kg of the chicory fiber, To 4-5% relative to the total weight of the composition.

The addition of the distilled water to the suspension of lactic acid bacteria in the suspension of lactic acid bacteria in the suspension of the lactic acid bacteria in the lactic acid bacteria suspension makes 4-6 liters per kilogram of the lactic acid bacteria powder so that the spacing between the particles of the lactic acid bacteria in the distilled water can be ensured, Can be activated and fermentation by the lactic acid bacteria can be clearly performed.

Fifth step: fermentation step (S5) of suspension of chicory fiber

The fermentation step (S5) of fermenting the suspension of chicory fiber, which is the present process, is a step of fermenting the suspension of chicory fiberba after completion of the step (S4) of adding lactic acid bacteria to the suspension of chicory fiber.

In the fermentation step (S5) of the chicory fiber suspension, it is preferable that the fermentation of the chicory fiber suspension is carried out at 37-45 DEG C for 24-48 hours with shaking.

In the fermentation step (S5) of chicory fiber suspension, the fermentation of the chicory fiber suspension is carried out at 37-45 ° C for 24-48 hours with shaking, so that the fermentation of the chicory fiber suspension by the activation of the lactic acid bacterium can be uniformly and clearly performed.

Step 6: Sterilization of fermentation broth (S6)

     The sterilization step (S6) of the fermentation broth of the present step is to sterilize the fermentation broth after completion of the fermentation step (S5) of the chicory fiber suspension for 5-10 minutes at 95-100 ° C.

Animal experiments were conducted to determine the effect of the fermented chicory fiber fermented product for improving intestinal function and constipation, which had been produced in the above-described manner.

Sprague Dawley rats with an average weight of 220-240 g were treated with Chiba Wellness Co., Ltd., Chiba Health Co., Ltd., chicory baibai fermented product, and chicory baiba fermented product, which were used to improve cholesterol and facilitate bowel activity. After 2 weeks of oral administration of low-purity (0.95 mg / g), medium (1.55 mg / g) and high (2.20 mg / g) (1.9 mg / g), medium concentration (3.1 mg / g) and high concentration (4.4 mg / day) for 1 week were obtained from the fermented broiler chickens, / g), the number of remnants in the colon and the change in gastrointestinal motility were observed.

In order to confirm the effect of improving the constipation of the fermented chicory fiber, 5 days before the end of the experiment, loperamide was injected subcutaneously twice daily at a concentration of 1.5 mg / kg to induce constipation. The body weight, , Gastrointestinal motility, and blood chemistry.

An embodiment of the present invention is as follows.

Example 1: Preparation of fermented chicory fiber using lactic acid bacteria

Sterilize 5-6 times of distilled water in Belgian chicory flour powder and sterilize at 121 ° C for 20 minutes and cool to 30-40 ° C.

A Lactobacillus momentum spread (Lactobacillus fementum), Lactobacillus Planta Rum (Lactobacillus purchased from Korea Culture Center of Microorganisms plantarum), Bifidobacterium William emitter Leeum a brush (Bifidobacterium thermophilum ) were subcultured in an MRS medium and centrifuged. The precipitates from which the supernatant was removed were mixed at the same ratio.

Distilled water was added to the chicory fiber powder and sterilized at 121 ° C for 10-15 minutes. The cultured and mixed lactic acid bacteria were added in an amount of 4% based on the weight of the sterilized chicory fiber suspension.

The lactic acid bacteria-added chicory fiber suspension was incubated at 37 DEG C for 48 hours with shaking, and fermentation was allowed to proceed.

The fermented chicory fiber suspension was sterilized at 95-100 DEG C for 5-10 minutes to prepare a fermented chicory fiber.

Example 2: Preparation of a suspension of chicory fiber

The chicory fiber suspension was prepared by suspending 5-6 times of distilled water in the Belgian chicory fiber powder and sterilized at 121 ° C for 20 minutes by cooling to 30-40 ° C.

Experimental Example 1: Change of pH (pH) over time of Example 1 (fermented chicory fiber)

In order to confirm whether the fermented product of chicory fermented by the lactic acid bacteria produced by the present invention was properly fermented, the pH of the fermented product of Example 1 (fermented chicory fermented product) was analyzed over time, (PH) from 5.07 to 3.71 according to the passage of time, it is confirmed that the acidity is increased due to the production of organic acid by fermentation of lactic acid bacteria.

Vegetable lactobacillus is one of microorganisms deeply involved in diet for Asian people including Korea and Japan, China. These lactic acid bacteria are directly or indirectly added to foods to improve the storage stability of the foods by their metabolites, the metabolites thereof, and improve the sensory characteristics of foods.

In particular, the strain of the genus Lactobacillus is excellent in safety and exhibits a beneficial physiological activity that enhances immunity, neutralization of harmful toxins, and digestion and absorption of nutrients by producing a uniform microflora in the intestinal tract.

As the aging of the human body progresses, the number of beneficial bacteria in the intestines decreases, and the number of harmful bacteria increases. By fermenting the chicory fiber using the lactic acid bacteria according to the present invention, it is possible to continuously ingest the fermented chicory fiber, To increase the number of beneficial bacteria and to suppress the proliferation of harmful bacteria to help the intestinal health.

In addition, chicory dietary fiber inhibits the reabsorption of cholesterol in the body and excretes into the feces to lower the cholesterol level, reduce the absorption of glucose in the digestive organs to suppress postprandial hyperglycemia, improve intestinal flora, It is known that the total dietary fiber content of chicory is 2.0g per 100g. Among the root vegetables known to contain a large amount of dietary fiber, the total dietary fiber content of sweet potato is 0.9g compared to that of chicory, It can be said that it is a good food material as a dietary fiber source.

Experimental Example 2: Improvement of bowel function of fermented chicory fiber

1. Influence on number of stool in intestine

In order to examine the effect of the lactic acid bacteria produced by the present invention on the number of the intestinal flaps when the fermented product was administered for 1 week, a negative control (physiological saline, n = 8), a positive control (N = 8), the chicory fibonae suspension test group (the group administered orally by diluting the chicory fiber suspension prepared in Example 2 with physiological saline to each concentration, n = 8) The experiment was carried out by dividing the fermented chicory fermented product prepared in 1 into the physiological saline solution diluted with each concentration, orally administered group, n = 8). After each sample was administered for 1 week, The results are shown in Fig.

As shown in FIG. 3, the number of stools in the intestines was 3.8 in low concentration, 3.2 in high concentration, and 2.6 in high concentration in the case of chicory fiber suspension administration group compared to 2.1 control group, 2.4 in low concentration, 2.2 in middle concentration, and 2.4 in high concentration.

2. Effect on gastrointestinal motility

In order to confirm the effect of the lactic acid bacteria produced by the present invention on the gastrointestinal motility of the fermented chicory fiber, a mixed diet of 5% activated carbon and 10% arabic gum at a weight ratio of 10% was orally administered, and the gastrointestinal tract was sacrificed 30 minutes later . The moving rate of the digestive tract was calculated as the moving distance of the total length of the activated carbon diet, and the result of measuring the digestive tract moving rate was shown in FIG.

As shown in FIG. 4, the movement of digestive tract tended to increase as compared with the control group of 60.2%. In the group administered with the fermented chicory fiber fermented product, low concentration of 79.6%, medium concentration of 74%, high concentration of 70% Of the digestive tract.

Especially, 79.6% of the group treated with low concentration of chicory fiber fermented increased the digestive tract moving rate by about 19.4% compared to that of the control group of 60.2%, suggesting that the digestive function was improved by increasing the motility of the gastrointestinal tract through the intake of the fermented chicory fiber.

Experimental Example 3. Effect of improving the constipation of the fermented product of chicory fiber

In order to induce constipation, loperamide was administered 5 days before the end of the experiment, and the weight of the stool was measured every day for 5 days. The results are shown in Fig. In the case of variable weights, it was increased to 46.6% at 42.6g in the experimental group of chicory fermentation compared with 29.1g in the negative control group, and it was confirmed that the effect was similar to 40.5g of the positive control group, Faibwawell Plus. These results suggest that the chicory fiber fermented food absorbs a large amount of water in the body and increases the weight of the stomach, thereby improving the constipation.

S1: Chicory flour suspension stage
S2: sterilization step
S3: Lactic acid culture step
S4: Step of adding lactic acid bacteria to a chicory fiber suspension
S5: Step of fermenting suspension of chicory fiber
S6: Sterilization step of fermentation broth

Claims (5)

(S1) suspending the chicory fiberbae powder in water by 5-6 times the distilled water;
Sterilizing the chicory fiber suspension at 121 ° C. for 20 minutes to cool to 30-40 ° C. (2S);
Lactobacillus culture and mixing step of subcultured lactic acid bacteria in each MRS medium (MRS) and centrifuged and then mixed with the same ratio of the lactic acid bacteria precipitate removed supernatant (S3);
Adding the lactic acid bacteria to the chicory fiber suspension of the lactic acid bacteria cultured and mixed (S4);
(S5) of fermenting a chicory fiber suspension in which the suspension of the lactic acid bacteria in the chicory fiber suspension is completed (S4) at 37-45 DEG C for 24-48 hours;
(S6) sterilizing the fermentation broth after completion of the fermentation step (S5) of the chicory fiber suspension for 5 to 10 minutes at 95-100 ° C. Manufacturing method of fermented product The method of claim 1,
Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus plantarum ( Lactobacillus) plantarum ), chicory fiber fermentation product using lactic acid bacteria showing the intestinal function and constipation improvement effect of lactic acid bacteria culture and mixing step characterized by mixing at least one type of lactic acid bacteria precipitate in Bifidobacterium thermophilum in equal proportions Manufacturing method. The method of claim 1,
Lactic acid bacteria added to the chicory fiber suspension in the step of adding lactic acid bacteria (S4) is a manufacturing method of chicory fiber fermented products using lactobacillus showing the improvement of intestinal function and constipation, characterized in that added to 4-5% by weight of the chicory fiber suspension. The method of claim 1,
Wherein the suspension of chicory fiber in the step (S5) of fermenting chicory fiber suspension is cultured under shaking, and the fermented chicory fiber fermented product is produced by using lactic acid bacterium exhibiting an improving effect on bowel function and constipation. A fermented chicory fiber fermented with lactic acid bacterium exhibiting an intestinal function and an effect of improving constipation produced by the method of claim 1.

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