KR20140080756A - Method for producing fermented Gastrodiae rhizoma with increased functionality using mixed fermentation strain and fermented Gastrodiae rhizoma produced by the method - Google Patents

Abstract

The present invention relates to a method for producing fermented Gastrodiae rhizoma with increased functionality which is characterized by comprising a step of cultivating Aspergillus oryzae and Lactobacillus plantarum strains in Gastrodiae rhizoma followed by mixing with a Gastrodiae rhizoma powder and fermenting the mixture at 28-32°C for 8-12 days to produce the fermented Gastrodiae rhizoma, to fermented Gastrodiae rhizoma with increased functionality produced by the method of the present invention, and to a fermented Gastrodiae rhizoma food containing the fermented Gastrodiae rhizoma with increased functionality. The fermented Gastrodiae rhizoma of the present invention is judged to be industrially useful because use of active ingredients of Gastrodiae rhizoma are maximized by physiologically active materials are increased without extra processes through fermentation strains, the product value can be enhanced with improved unique taste and flavor of Gastrodiae rhizoma, and a functionally fermented food can be developed based on novel microorganisms.

Description

[0001] The present invention relates to a method for producing fermented chymotrypsin having improved functionality using a mixed fermentation strain and a fermented horse meat produced by the method,

The present invention relates to a method for producing a fermented chewing gum improved in functionality using a mixed fermentation strain and a fermented chewing gum prepared by the method, and more particularly, to a fermented chewing gum prepared from Aspergillus oryzae and Lactobacillus plantarum Lactobacillus plantarum ), followed by fermentation at 28 to 32 ° C for 8 to 12 days in the presence of a mixture of the fermented starch powder and the yeast, and a method for producing the fermented chewing gum having improved functionality, A fermented chicken breast with enhanced functionality and a fermented chicken breast with improved functionality.

Gamma (Gamma, Gastrodiae rhizoma ) is a perennial plant belonging to the Orchidaceae ( Orchidaceae ), which is in harmony with the mulberry mushroom. It has no leaves, and the tubers of the ground are used as medicines. The outer surface of the rhinoceros has pale yellow to yellowish brown pattern, and it has tinnitus such as pelagic, guinea pig, aimo, shincho, and gongpungcho. Chunma is a non-toxic substance and has a very high taste. It is mainly used for the treatment of headache, limb paralysis, dizziness, dizziness, hypertension, diabetes, neurological diseases, liver diseases, speech disorders, pediatric seizures, especially stress of modern people, And recently, cholesterol-lowering effect has been reported.

Gastrodin, phenolic glycosides, sulfur-containing phenolic compounds, organic acids, sugars and β-sitosterol have been reported to be largely classified as phenolic compounds. In addition, sterols, cholesterol, p-hydroxylbenzyl alcohol and vanillin, vanilyl alcohol, p-hydroxybenzaldehyde and the like Are also known. Studies on the pharmacological action of each ingredient have been actively carried out. Among them, studies on gastrodin and p-hydroxybenzyl alcohol are mainly made.

Gastrodin increases memory and cognition, and is effective in suppressing neuropathy such as depression, convulsions, lowering blood pressure, and suppressing ischemic diseases. It is also known that it activates hepatocytes, lowers blood sugar and has an anti-inflammatory effect.

Vanillin and its lead vanillyl alcohol are known to have antioxidant, anticonvulsant, antiviral, anticancer and antimicrobial effects.

p-Hydroxybenzyl alcohol is an antioxidant, anti-inflammatory substance which is a metabolite of gastrodine and has been reported to have a skin whitening effect as well as an effect of suppressing neurological diseases and ischemic diseases.

The moisture content of the raw milk was 81.2% and the general components of the freeze dried samples were 6.21% crude protein, 1.50% crude fat, 2.55% crude protein and 89.74% carbohydrate.

Recently, there have been some reports about the physiologically active ingredients of Chunma while the Chunma, which has been widely used as a medicinal herb in traditionally, has recently been noticed as a new food material. However, studies on Chunma have been started to date, There is not much systematic research as material. Therefore, more detailed studies on the physiological activity of chimpanzee, which is effective for blood pressure lowering, cholesterol reduction, and neurological diseases, and research as a food material based thereon are needed. In addition, there is an urgent need to develop new formulations and products that improve unique flavor and unpleasant smell unique to Gunma, which is a problem of current Gunma products.

Korean Patent No. 0710707 discloses a method for enhancing the extraction of active ingredients of Chunma and a method for manufacturing health beverages using the same, and Korean Patent No. 1200399 discloses a method for increasing the extraction of active ingredients of Chunma, An in vitro germination method 'has been disclosed. However, there is no description about the fermentation method of the fermented chicken produced by using the mixed fermentation strain of the present invention and the fermented chicken produced by the method.

The present invention has been made in view of the above needs, and it is an object of the present invention to select a fermentation strain to improve the unique taste, unpleasant odor, and preference unique to Gunma, And aspergillus oryzae ( Aspergillus oryzae ) and Lactobacillus planta ( Lactobacillus plantarum ) and then fermentation conditions were optimized to improve the content of physiologically active substance and to improve the taste, unpleasant odor and preference.

In order to solve the above-mentioned problems, the present invention relates to Aspergillus oryzae and Lactobacillus plantarum , and then fermenting the mixture at 28 to 32 ° C for 8 to 12 days.

In addition, the present invention provides a fermented cheese having improved functionality produced by the above method.

In addition, the present invention provides a fermented chitinous food comprising the fermented cholesterol having improved functionality.

The fermented gum of the present invention can maximize the use of active ingredients of the gum by increasing the amount of physiologically active substances of the gum by a fermentation strain without any additional procedure and enhances the value of the product by improving the flavor and taste inherent to the gum through fermentation And it is possible to develop functional fermented foods based on new microorganisms, and thus it is considered to be very useful in industry.

Fig. 1 shows the results of analysis of physiologically active substances of the fermented product of Chunmei using HPLC. GA; Gastrodin, p- HBA; p-hydroxybenzyl alcohol, p- HBAL; p-hydroxybenzaldehyde, VA; Vanillin.
FIG. 2 shows the results of sensory evaluation of the flavor, color, aesthetic sensation, and overall acceptability of the fermented chick according to the fermentation time. The sensory evaluation was evaluated by a five point scoring method (5 excellent, 3 moderate and 1 very bad) by applying a difference test.

According to an aspect of the invention there is provided Aspergillus duck material (Aspergillus oryzae ) and Lactobacillus planta ( Lactobacillus culturing the fermented chicken breast , and culturing the fermented chicken germ at a temperature of 28 to 32 ° C for 8 to 12 days.

The Aspergillus oryzae strain of the present invention is preferably an Aspergillus oryzae JBMI-AO strain.

The Lactobacillus plantarum strain of the present invention is preferably a strain of Lactobacillus plantarum JBMI F5 which is excellent in antimicrobial activity against harmful bacteria and exhibits acid resistance and bile resistance and has excellent intestinal mucoadhesiveness. (Accession No .: KACC 91638P), filed on 10th of March, 2011, with application number 10-2011-0079400, filed on August 10, 2011, the contents of which are incorporated by reference in the present invention .

The fermentation conditions and the fermentation medium may be varied depending on the microorganism to be used, and the fermentation conditions and the fermentation medium may be those known in the art.

In a method according to an embodiment of the present invention, the fermentation is carried out using Aspergillus oryzae ) and Lactobacillus planta ( Lactobacillus plantarum ) in an equal weight ratio, and then mixing with a mixture of chunmeal and fermentation at 28 to 32 ° C. for 8 to 12 days. Preferably, aspergillus or Aspergillus oryzae ) and Lactobacillus planta ( Lactobacillus plantarum ) are mixed and cultured in the same weight ratios, and then mixed with a mixture of gilt flour and fermented at 30 ° C for 10 days, but the present invention is not limited thereto.

In the method according to one embodiment of the present invention, the functionality may be one in which the physiologically active substance of the chimpanzee is increased, and the preference for flavor or taste is improved. Preferably, the physiologically active substance of the chimpanzee is GA Gastrodin) or p -hydroxybenzyl alcohol (p-HBA).

In the present invention, fermentation is a result of metabolism of a microorganism using a raw material of a food as a substrate, and utilizes a fermentation function such as extension of storage period, improvement of flavor, decomposition of toxic substances, and improvement of functionality. The fermentation of the chimpanzee of the present invention utilizes a variety of metabolites produced by the growth of microorganisms, which can provide an opportunity to develop a source technology for producing a new functional material.

The present invention also provides a fermented chicken meat with enhanced functionality produced by the above production method.

The present invention also provides a fermented chitinous food comprising the fermented chewing gum with enhanced functionality.

When the fermented chicken meat of the present invention is used as a food additive, the fermented chicken meat can be directly added or used together with other food or food ingredients, and can be suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the purpose of use (prevention, health or therapeutic treatment). Generally, the fermented chewing gum of the present invention is added in an amount of not more than 15 parts by weight, preferably not more than 10 parts by weight, based on the raw material, when the food or beverage is produced. However, in the case of long-term consumption intended for health and hygiene purposes or for health control purposes, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range .

There is no particular limitation on the kind of the food. As a specific example, a fermented chicken can be used to produce a processed food having good storage properties while utilizing the characteristics of agricultural products, livestock products or aquatic products. Such processed foods include, for example, confectionery, drinks, liquor, fermented foods, canned foods, milk processed foods, meat processed foods, noodles and the like. The sweets include biscuits, pies, breads, candies, jellies, gums, cereals (including dinner utensils such as cereal flakes). Drinks include carbonated beverages, functional ionic beverages, juices (such as apples, pears, grapes, aloes, citrus fruits, peaches, carrots, tomato juices, etc.) and sikhye. The mainstream includes sake, whiskey, shochu, beer, liquor, and fruit wine. Fermented foods include soy sauce, miso, and kochujang. Canned products include canned products (for example, tuna, mackerel, saury, canned fish, etc.), canned products (beef, pork, chicken and turkey canned products) and agricultural products (canned products such as corn, peach and canned pineapple). Milk processed foods include cheese, butter, yogurt and the like. Meat processed foods include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, nubucki, and the like. And noodles such as sealed packaging raw noodles. In addition, the composition may be used in retort food, soup and the like.

In addition, functional food, health food or health supplement food can be produced by using the fermented chicken meat. The functional food, the health food or the health supplement food refers to a food that provides a biomedical function including a physiologically active ingredient in addition to the nutritional function. The fermented chamois of the present invention shows an increase in the physiologically active substance of the chimpanzee, Since the preference degree is improved, it can be used for the production of functional food, health food or health supplement food.

In addition, a beverage having improved functionality can be prepared using the fermented chicken meat. There is no particular limitation on the kind of the drink. Preferably, the beverage, the tea, the drink, the alcoholic beverage, and the vitamin complex are included in the beverage, tea, and health food in the conventional sense. The functionalized beverage of the present invention may contain various flavors or natural carbohydrates as an additional ingredient, such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the active ingredient of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, , A carbonating agent used in carbonated drinks, and the like. In addition, the active ingredient of the present invention may contain flesh for the production of natural fruit juice, fruit juice beverage and vegetable beverage. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the active ingredient of the present invention.

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

Example  1. Fermentation condition

In the present invention, the dried powder was used after being sterilized at 121 DEG C for 15 minutes. As strains for the fermentation of the horse chestnut, Aspergillus oryzae JBMI-AO ( Aspergillus oryzae JBMI-AO) and Lactobacillus plantarum JBMI F5 ( Lactobacillus plantarum JBMI F5) was used. Aspergillus oryzae JBMI-AO was purchased from Chungmu fermentation (CF1001), and Lactobacillus planta JBMI F5 (Accession No. KACC91638P) was deposited at the Institute.

To culture the strain, YM medium (0.1-0.5% yeast extract, 0.1-0.5% malt extract, 0.1-1% peptone, 0.5-2% dextrose) was prepared and the pH was adjusted to 4-6.5, For 15 minutes and then cooled to 30 to 40 ° C. Aspergillus oryzae JBMI-AO and Lactobacillus plantarum JBMI F5 were inoculated on the medium and cultured at 26 to 35 ° C at 100 to 200 rpm. The number of each microorganism cultured in the medium was 1 x 10 ⁴ to 1 x 10 ⁶ per 1 ml. The cultured bacteria were mixed at the same ratio and mixed well with the sterilized chunme powder and fermented at 30 ° C for 5 to 20 days.

Example  2. Analysis of composition of fermented horsemeat

Aspergillus oryzae JBMI-AO and Lactobacillus plantarum JBMI F5 were mixed and fermented, and the physiologically active substances of the fermented starch fermented at different intervals of 5 days were analyzed. Thousand miles of water fermentation biomolecule analysis Gasthof Rodin (Gastrodin, GA) the indicator component of an exemplary thousand miles, p - hydroxybenzyl alcohol (p -hydroxybenzyl alcohol, -HBA p), p - hydroxybenzaldehyde (p -hydroxybenzaldehyde, p -HBAL) and vanillin (Vanillin, VA). Chemical fingerprinting of the Gastrodia radix surface marker components was performed using High Performance Liquid Chromatography (HPLC) -Agilent 1200 series.

As a result, as shown in Table 1 and Fig. 1, when the Aspergillus oryzae JBMI-AO and Lactobacillus plantarum JBMI F5 strains were mixed and cultivated for 10 days, the GA and p- HBA values .

GA; Gastrodin, p- HBA; p-hydroxybenzyl alcohol, p- HBAL; p-hydroxybenzaldehyde, VA; Vanillin. Control: Aspergillus duck JBMI-AO and Lactobacillus plantarum Control without addition of JBMI F5 strain.

Example  3. Sensory Evaluation of Fermented Chicken

Aspergillus oryzae JBMI-AO and Lactobacillus plantarum JBMI F5 were mixed and fermented. The flavor, taste and flavor of fermented fermented milk were compared at 5-day intervals, pH, Titratable acidity and sugar content were measured.

Sensory characteristics such as color, odor, taste and overall acceptability of fermented horse chestnut were evaluated by 5 point scoring method (5 excellent, 3 moderate and 1 very poor) by applying difference test by 8 sensory test panels familiar to fermentation broth. Respectively.

As a result, as shown in FIG. 2, samples of Aspergillus oryzae JBMI-AO and Lactobacillus plantarum JBMI F5 were mixed in the fragrance, color, The highest degree of preference was found.

As a result, the present inventors have established a fermentation condition of the chromatin fermented with unique flavor and unpleasant odor, which is a problem of the current fermented milk product, and confirmed the increase of the physiologically active substance of the fermented chimpanzee using the complex fermentation strain. Therefore, it is possible to maximize the use of effective ingredients of Chunmae through a complex fermentation strain and to develop a food with improved flavor and taste of Chunmae through fermentation.

Agricultural Biotechnology Research Institute KACC91638P 20110310

Claims (6)

Aspergillus oryzae ) and Lactobacillus planta ( Lactobacillus plantarum , and then fermenting the mixture at 28 to 32 ° C. for 8 to 12 days. The method of claim 1, wherein the Lactobacillus plantarum ) is a Lactobacillus planta JBMI F5 strain (Accession No: KACC91638P). [Claim 7] The method according to claim 1, wherein the improvement in functionality is an increase in physiologically active substances of the chimpanzee, and an improvement in preference to an incense or an afterglow feeling. Method, a biomolecule of the Pegasus is GA (Gastrodin) or p -HBA method for producing (p-hydroxybenzyl alcohol) which is a functional, it characterized in that the fermentation promoting thousand miles in claim 3. A functional enhanced fermented cheese produced by the method of any one of claims 1 to 4. A fermented gum food comprising the fermented cheese of claim 5 with improved functionality.

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