KR20160013389A - Method for Manufacturing Fermented Allium hookeri, and Fermented Allium hookeri Produced Thereby - Google Patents

Abstract

The present invention relates to a method for producing fermented Allium hookeri, which enables a user to eat the same with reduced hesitation as the strong taste of Allium hookeri, containing a large amount of a methyl sulfonyl methane ingredient, is reduced by a fermentation method, and to fermented Allium hookeri produced by the same. According to the present invention, the fermented Allium hookeri is fermented by lactic acid bacteria with high beta-glycosidase enzyme activity to allow a beta-glycosidase enzyme to accelerate decomposition of cellulose of Allium hookeri. Therefore, an extraction amount of active ingredients contained in Allium hookeri is increased, and a body absorption rate of saponin contained in Allium hookeri is increased. In addition, a drawback of Allium hookeri that Allium hookeri causes strong irritation to a stomach due to pharmaceutical properties of sulfur that Allium hookeri contains much sulfur when a person eats Allium hookeri is mitigated by reducing the strong smell of sulfur by fermentation. Therefore, user′s hesitation to eat Allium hookeri can be reduced.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented algae, and a fermented algae fermented from the fermented algae,

The present invention relates to a process for producing a fermented syrup which is capable of reducing a rejection of ingestion by purifying a strong taste of a syrup rich in dietary sulfur components by a fermentation technique and a fermented syrup produced by this process.

Allium hookeri , also known as root leek, is a perennial herb that has three flavors of sweet, spicy and bitter taste. It is named "三 菜" It contains vitamin A, vitamin C, and vitamin C, including valine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan and histidine. It contains high contents of nitrogen, phosphoric acid, iron, manganese and zinc, especially sulfur and saponin.

It is said that the dietary sulfur components of the trunk are generally contained more than garlic, and because of the sulfur smell, the animals are also avoided.

In addition, in the sulfur component, ginseng also contains beta-sulfur in its main component, but the compound contains alpha, beta, gamma, delta, lambda and mu sulfur.

14 elements including hydrogen, oxygen, nitrogen, and sulfur occupy about 99% of the constituent elements in the living body constituting the human body, and sulfur is the eighth constituent of human constituent element.

Sulfur is one of the oxygen group elements belonging to Group 6 of the periodic table and exhibits antioxidative and detoxifying action and prevents diabetes, hypertension, arteriosclerosis and hyperlipidemia, and has the effect as a therapeutic agent for rheumatoid arthritis and degenerative arthritis, .

According to Dong-bo-gyung, sulfur is high in fever and toxic, but it is a medicinal drug that helps to release the cold air in the body to help the two-way support, to control the heart's accumulation and fraud, and to release the erysipelas. Is known to be excellent in the detoxification action of heavy metals and pesticides which are emerging as the cause of the disease, and it is recorded that the detoxifying action of rapidly releasing the harmful active oxygen, which is a direct cause of the disease and aging, is excellent.

Generally, sulfur is classified into three kinds of vegetable sulfur, animal sulfur, and mineral sulfur. Dietary sulfur contained in three kinds of vegetable sulfur such as three kinds of vegetables, sea grass, garlic, and so on is the most safe as food for commercial use It is pointed out that the purity of sulfur is up to 34%, which is lower than mineral sulfur in terms of effectiveness and economy.

Animal sulfur can be obtained mainly from animals such as umbrellas and muskhos, but it is becoming more and more limited to obtain the efficacious components of sulfur from animal sulfur, with environmental regulations for animal protection and conservation of natural ecosystems increasingly intensified to be.

Compared to this, the method of obtaining the effect of sulfur from mineral sulfur is partially performed by applying the conventional method known in oriental medicine. However, a series of methods for removing the poison of mineral sulfur which is highly toxic to heat is very complicated. From this mineral sulfur, But it has not been satisfactory to date.

As described above, since the sulfur required for the human body is not produced in the body, it must be ingested through food or the like. The recommended intake amount of sulfur per day is 1500 mg, which is usually not so low, so there is a fear of health deterioration due to lack of sulfur in the human body .

In order to supplement the sulfur content of the human body, a sulfur preparation or a functional food made of a food material rich in sulfur is circulated in the market, so that it is possible to easily replenish sulfur which is scarce. However, , It has a disadvantage that it gives a strong stimulus to the body when consumed due to strong inherent weakness of sulfur, which is a stumbling block to the widespread use of sulfur-containing health functional food.

In order to solve the above problems, Korean Patent Registration No. 1294654 discloses an invention relating to a seasoning composition for preparing a three-seasoned kimchi by allowing sulfur to be ingested through a meal process to provide an ingestor with a pure function of sulfur .

The present invention relates to a method for preparing a triple-fermented broth by adding fermenting bacteria such as Bacillus subtilis, Lactobacillus acidophilus, Hwang Kuk-gyun, Yeast, etc. to the root root powder and fermenting and aging at 30 to 40 ° C for 10 to 14 hours, And a seasoning composition containing a large amount of dihydrogen sulfide excellent in pharmacological effect can be added to kimchi to obtain a sufficient amount of the recommended intake of sulfur through the diet.

However, the fermenting bacteria used in the above invention ferment a carbohydrate or a sugar to produce a sugar, an acid, an alcohol, a carbonic acid gas and the like, and can not purify the intense weakness inherent to sulfur by regulating sulfur, I can not solve the problem of letting me get through.

Sulfur compounds in methylene sulfonyl methane (MSM) are known to be organic sulfur compounds. Organic sulfur compounds are difficult to elute in water and have a low ionization rate even when they are eluted. When fermented with conventional fermenting bacteria, carbohydrates and sugars The effect of decomposing or converting into other organic substances and weakening the weakness of sulfur is insignificant.

In order to solve such a problem, Korean Patent Laid-Open Publication No. 2014-0038644 discloses a method of preparing a ring by mixing sweeteners (oligosaccharide, starch syrup, and dextrin) with trihydrate powder dried and pulverized, A method for manufacturing a triple-ring which is manufactured by coating is disclosed.

The above invention is effective in preventing irritation of ingestion because the irritant caused by the sulfur component is inhibited without destroying the oil component contained in the triple-burner during the manufacturing process of the triple ring, but the strong weakness itself of the sulfur component It is not possible to purify the flour, but it can only obtain the shielding effect by the sweetener and the flour, and it is also a form of the flour containing the sweetener and the flour.

A problem to be solved by the present invention is to provide a method for producing a fermented syrup which can purify the strong taste of the syrup by dietary sulfur while increasing the content of the useful ingredient of the syrup, and a fermented syrup produced by the method.

In order to solve the above-mentioned problems, the present invention provides a method for manufacturing a beverage, comprising: grinding a triangle, boiling the beverage for 15 to 25 times and boiling for 100 to 150 minutes; Heating the mixture of boiled trihydrate and water at 110 to 130 ° C for 10 to 20 minutes; Cooling the heated mixture and inoculating 0.05 to 3.00% by weight of lactic acid bacteria extracted from kimchi; And fermenting the mixture inoculated with the lactic acid bacteria at 30 to 50 DEG C for 15 to 30 hours.

At this time, the lactic acid bacteria extracted from the kimchi may be obtained by filtering the kimchi soup of kimchi to remove solid matter; Culturing the Kimchi soup in which the solid content has been removed, in an MMS liquid culture medium; Continuously diluting the cultured culture medium with saline and then culturing the culture medium in a culture medium to obtain a single culture; Obtaining a single cell population around the colony of bacteria by drawing said cell colonies again on a medium; And obtaining a strain by isolating the bacterial populations obtained by the above-mentioned diagram. It is more preferable that the kimchi is aged at 3-7 ° C. for 5 to 6 months after immersion.

In addition, the lactic acid bacterium is preferably Pediococcus pentosaceus.

In the boiling step, it is preferable to boil the mixture in which the yeast extract is added by 3 to 7% by weight to the mixture of the triple slices and the water, and the inoculating step comprises adding 5 to 10% by weight of fructooligosaccharide to the cooled mixture It is preferable to inoculate the lactic acid bacteria.

In addition, the present invention provides a fermented triangle prepared by the above method.

The fermented syrup according to the present invention is fermented with lactic acid bacteria having high beta-glucosidase activity, so that the beta-glucosidase enzyme promotes the cellulose decomposition of the syrup, thereby increasing the extraction amount of the useful ingredient contained in the syrup, The glycosides are converted into saponin non-glycosides with high digestibility and absorption, and the saponin contained in the triads improves the absorption rate of the human body.

In addition, due to the weakness of the sulfur contained in a large amount of water, the strong stimulus is given on the ingestion, and the strong smell of sulfur is refined through the fermentation, thereby reducing the rejection of ingestion.

FIG. 1 is a graph showing the total polyphenol content of a triplex processed into various shapes.
Fig. 2 is a graph showing the total flavonoid content of the triplex processed into various shapes.
Fig. 3 is a graph showing the total pyruvic acid content of the trifacial processed into various forms.
Fig. 4 is a graph showing the total thiosulfinate content of the triads processed into various shapes.

The present invention relates to a method of fermenting a triple-berry crusher, heating it in water and fermenting it as a bacterium having excellent beta-glucosidase activity extracted from kimchi, thereby increasing the content of useful components contained in the triplex, The effect of purifying sulfur is obtained.

First, crush the raw material, and add 15 ~ 25 times of water, and simmer for 100 ~ 150 minutes.

It is composed of roots, rootheads, leaves, flower buds, flowers, and contains various oil components in the outpost, but it is preferable to use the roots and the head parts of the tubers because the roots and the head have a large amount of useful components including dietary sulfur .

During the brewing process, the water-soluble components contained in the triplex are dissolved in water and a space is secured inside the triplex so that the fermentation process can proceed smoothly.

Next, the above-mentioned water is poured and the boiled triplex is heated at 110 to 130 ° C for 10 to 20 minutes to inactivate and kill the enzymes and bacteria remaining in the extract, thereby preparing a trihydrate hot water extract.

Dietary sulfur and oil-soluble components contained in the triplex are likely to be deteriorated or destroyed by heating for a long time at a high temperature. Such short-time heating suppresses loss of such components.

Next, the above-mentioned trihydrate hot-water extract is cooled to room temperature and fermented with lactic acid bacteria extracted from kimchi. The fermentation of saponin glycosides with high digestibility and absorption rate with high digestion and absorption rate, .

Saponin indicates that aglycone, which is a non-sugar part of a glycoside widely present in the plant system, is composed of various ring compounds, and goddess, bellflower, raw paper, soybean, etc. including ginseng are representative saponin-containing foods. It is known that saponin is contained about 60 times more than ginseng.

The saponin component of lilies is usually steroidal saponin. Its chemical structure is similar to that of human hormone. It regulates the physiological mechanism of the body, cleanses the blood in the body, cleanses the blood, and has a chemical structure similar to that of cholesterol It also inhibits cholesterol absorption and helps to release, inhibits cell destruction by free radicals and inhibits mutations, thus lowering the chance of developing colon cancer in particular.

However, saponin contained in the tea is a glycoside in the form of a sugar-linked glycoside. Since the glycosides are absorbed into the body by hydrolysis in the body, there is a disadvantage in that the digestion and absorption rate is low. In the present invention, Thereby converting it into an easily non-glycoside.

For this purpose, microorganisms that produce β-glucosidase, which converts saponin glycosides to non-glycosides, are separated from kimchi and used for the conversion of saponin glycosides to non-glycosides. There is no side effect to the human body by using the microorganism extracted from Kimchi as a food which is usually consumed frequently.

Kimchi, a fermented food, is a source of various minerals and vitamins. It has a sweetening action (lactic acid action) by lactic acid bacteria. It inhibits the action of other harmful bacteria in the intestines and inhibits abnormal fermentation. .

First, the kimchi is immersed and aged at 3-7 ° C. for 5 to 6 months. Then, the kimchi of the kimchi is filtered to remove the solid content. This aging process enriches the production of lactic acid bacteria in kimchi.

In the temperature decreasing method (temperature drop method) in which the genus Leuconostoc and the genus Pediococcus are produced energetically at the aging temperature and the aging temperature is lowered to about 3 to 7 ° C at about 10 ° C, Lactobacillus spp . ( Pediococcus pentosaceus ) is mainly composed of Pseudomonas aeruginosa , Lactobacillus sp., Lactobacillus sp., And Pediococcus sp .

Next, microorganisms producing beta-glucosidase are isolated and identified from the Kimchi soil from which the solid content has been removed.

The microbial separation is carried out by a conventional method of separating a colony by using a culture medium. In a solid medium containing esculin, a microorganism-produced beta-glucosidase is added to the culture colonies It is preferable to use a Bile esculin agar (BEA) method.

The identification of the microorganisms is performed by measuring the beta-glucosidase enzyme activity of the isolated microorganisms and selecting the strain with the highest activity.

For example, p-nitrophenyl [beta] -D-glucopyranoside (p-NPGlu) can be used as a method for measuring the enzyme activity, Can be measured.

When a strain having high beta-glucosidase activity is prepared, it is inoculated into the cooled trihydrothermal extract to a concentration of 0.05 to 3.00 wt% based on the total weight, and then fermented at 30 to 50 ° C for 15 to 30 hours.

During the fermentation, the beta-glucosidase enzyme of the strain extracted from Kimchi transforms the saponin glycoside contained in the sorghum into the non-glycoside easily absorbed into the body, thereby increasing the digestion and absorption rate of the saponin, and the fermentation temperature and fermentation Time is the range in which the saponin glycosides contained in the tubers are converted to the non-glycosides at the highest rate.

In addition, since the beta-glucosidase enzyme has a strong decomposition property of cellulose, it dissolves the dietary fiber of the triangles during the fermentation thereby promoting the elution of the useful components contained in the triangles, and the eluted components are more easily fermented, And the component eluted in water has an advantage that the rate of absorption of the human body is higher than that of the component existing in the triplex.

In order to further accelerate the fermentation, yeast extract is preferably added to the pulverized product obtained by pulverizing the tripech at the time of extraction, and it is more preferred that the yeast extract is contained in an amount of 3 to 7% by weight based on the total amount of the pulverized product, water and yeast extract desirable.

The yeast extract is composed of amino acid, peptide, carbohydrate and salts, which are components of yeast cells, and is made by hydrolysis of the polypeptide bond by the addition of enzymes originally present in edible yeast or enzymes for food.

The yeast extracts are mixed in the hot water extraction process and act as a nitrogen source of lactic acid bacteria in the fermentation process. Especially, the amino acids and peptides of yeast extract are used as the main nutrients of lactic acid bacteria extracting kimchi, so that fermentation is smoothly performed.

In order to further promote fermentation, it is preferable to add fructo-oligosaccharide as a carbon source at the time of fermentation, and it is more preferable that the fructo-oligosaccharide is contained in an amount of 5 to 10% by weight based on the total amount of the trihydrate hot water extract and the fructooligosaccharide .

Fructo-oligosaccharides act as raw materials for the synthesis of energy sources and cellular constituents of lactic acid bacteria, eliminating a series of enzymatic reactions from sugars to intermediate products and avoiding the control mechanism of intermediate reactions. Fermentation is actively promoted by promoting proliferation.

When the fermentation is completed, the preparation of the fermented triangle according to the present invention is completed, and then the enzyme is preferably inactivated by heating at 110 to 130 ° C for 10 to 20 minutes.

Since the fermented trihydrate is a liquid phase, it is easily spoiled and difficult to be stored and handled. Therefore, it is preferable to dry and pulverize the fermented trihydrate. The drying may be carried out by a known method, for example, vacuum drying, freeze drying, vacuum freeze drying Spray drying and the like.

The fermented syrup according to the present invention can be prepared in various formulations such as granules, tablets, capsules and the like, and can be used as a supplementary ingredient for other foods in order to be ingested in the form of liquid or powder as described above and for convenience of ingestion .

Hereinafter, the present invention will be described in more detail with reference to the following examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

Example 1 Isolation and Identification of Microorganisms Producing Beta-Glucosidase in Kimchi

Chinese cabbage was pickled and seasoned in a conventional manner, and the kimchi was prepared by aging for 6 months at 5 ° C in an Onggi jar.

Kimchi was homogenized after 60 days, 100 days, 140 days, 180 days, and 220 days in the aging period of the kimchi and juice was obtained to obtain Kimchi juice. Then, the Kimchi juice was filtered to remove 5 solid Kimchi juice samples .

1 ml each of the above samples was taken and placed in a 100 ml Man-Rogosa-Sharpe (MRS) liquid medium (Difco, USA) and cultured at 37 ° C for 24 hours under anaerobic conditions.

The cultured samples were serially diluted in 0.85% saline, spread on a BEA medium, and incubated for 36 hours at 37 ° C in an anaerobic condition to confirm the presence of a single black colonies.

The colonies were again streaked on the BEA medium to isolate only a single black cell population around the colonies.

The isolated microbial community was identified using API 50 CHL kit (Biomerieux, France). As a result, Leuconostoc mesenteroides (60 days and 100 days), a kind of lactic acid bacteria, and Pediococcus pentosus Souse (140 days, 180 days, 220 days) was identified as the main species.

<Test Example 1> Measurement of beta-glucosidase enzyme activity of the isolated microorganism

1) Extraction of enzyme

Each isolated single cell population of Example 1 above was stationary cultured under anaerobic conditions for 24 hours at a temperature of 37 DEG C in MRS medium.

The culture supernatant was divided into a culture supernatant and a pellet by centrifugation (10000 x g, 10 min, 4 캜), and the supernatant was stored. The pellet was resuspended in a buffer (5 mM Na ₂ HPO ₄ -citric acid, pH 5.8 , McIlvaine buffer). After washing, the cells were subjected to cell disruption with a 500-mg glass bead for 10 minutes for 1 minute.

After centrifugation (10000 × g, 10 min, 4 ° C), the supernatant was taken and mixed with the supernatant. Four times as much ethyl alcohol was added thereto, followed by stirring at 4 ° C for 30 minutes.

After stirring, the supernatant was discarded by centrifugation (10000 x g, 10 minutes, 4 캜), and the pellet was dissolved in the buffer (McIlvaine buffer) to prepare an enzyme for measuring beta-glucosidase activity.

2) Measurement of beta-glucosidase activity

45 μl of the extracted enzyme and 15 μl of 10 mM p-NPGlu were mixed, reacted at 37 ° C for 15 minutes, and then 900 μl of 0.25 M sodium carbonate (Na ₂ CO ₃ ) was added to terminate the reaction.

In order to observe the change of absorbance at 400 nm, 135 μl of buffer (McIlvaine buffer) and 45 μl of 10 mM p-NPGlu were added as a control group and reacted at 37 ° C for 15 minutes. The relative activity was measured on the 60th day The results are shown in Table 1 below.

Results of beta-glucosidase activity measurement Aging period 60 days 100 days 140 days 180 days 220 days Relative activity (%) 100 121 137 143 148

As can be seen from the above Table 1, the activity of beta-glucosidase was increased as the aging period was increased, and the decrease was observed after 180 days.

&Lt; Example 2 > Production of fermented triplex-1

The leaves were removed, the roots and the root were crushed, 20 times of water was added, and the mixture was boiled at 100 ° C for 2 hours. Then, the mixture was sterilized by heating at 121 ° C for 15 minutes, And then it was naturally cooled to room temperature.

The cooled triplex hot-water extract was inoculated with 1.5% by weight of the bacterium extracted from the 180-day sample of Example 1 having high beta-glucosidase activity and then fermented at 40 ° C for 24 hours to prepare a fermented triangle.

Thereafter, the fermented triplex was heated at 121 캜 for 15 minutes to kill the bacteria, followed by natural cooling, and the above procedure was repeated twice.

&Lt; Example 3 > Fermentation triplex production -2

In Example 2, the yeast extract powder was added to a mixture of ground water and water which had been roots and roots of triplets so that the amount of the yeast extract powder was 5% by weight, and the mixture was subjected to hot water extraction and fermentation. And this procedure was repeated twice.

&Lt; Test Example 2 > Measurement of total polyphenol content

Each of the fermented triplets of Example 2 and Example 3 was divided into 1 g of each of the triplets and the triplets of the triplets in Example 2 and the triplets of the triplets in Example 3, 50 ml of purified water was added thereto, followed by extraction at 90 ° C for 1 hour, followed by filtration to prepare an extract.

2.8 ml of demineralized water, 2 ml of 2% sodium carbonate and 0.1 ml of 50% Folin-Ciocalteu reagent were added to 0.1 ml of the extract, and the mixture was allowed to stand at room temperature for 30 minutes, and then the mixture was analyzed with a UV / Vis spectrophotometer Absorbance was measured at 750 nm using a spectrophotometer.

A standard curve was prepared using tannic acid as a standard, and the results were compared and shown in FIG.

Total polyphenol is a generic name of various polyphenol compounds present in a plant. Polyphenol has antioxidant and anticancer effects. As shown in FIG. 1, the total polyphenol content of the trihydrate crushed product (triangle-crushed product) is 1.12 mg (1), and (3), the total amount of the extracts of the tubers extracted with the nitrogen source (1) was increased to 1.65 ㎎ / g, (Fermentation trivalent (1), fermented trivalent (2)) increased to 1.70 and 1.75 ㎎ / g, respectively, and the fermented trials with nitrogen source - nitrogen source (1), and fermentation triple - nitrogen source (2)) were measured to be 2.20 and 2.26 mg / g.

The total amount of polyphenols increased by the addition of hot water extraction and nitrogen source inhibited the strong flavor and aroma of the tubers, because of the strong spicy flavor such as garlic and the polyphenols are effective in eliminating these spicy flavors. .

&Lt; Test Example 3 > Measurement of total flavonoid content

1.5 ml of ethanol, 0.1 ml of 10% aluminum nitrate, 0.1 ml of 1 M potassium acetate and 2.8 ml of distilled water were added to 0.5 ml of each of the samples of Test Example 2, and the mixture was stirred at room temperature for 40 After the incubation, the absorbance was measured at 415 nm using a UV / VIS-spectrophotometer.

A standard curve was prepared using quercetin as a standard material, and the results were compared and shown in FIG.

The flavonoid has antibacterial, anticancer, antiviral, antiallergic and antiinflammatory activity and inhibits the in vivo oxidizing action. In FIG. 2, the total flavonoid content of the triangular flour is 0.26 mg / g, And 0.47, 0.41 ㎎ / g in fermented tubers and 0.53 and 0.48 ㎎ / g in fermented tubers with nitrogen source, respectively.

In other words, the total flavonoid content was significantly increased with fermentation of the tubers and the content of nitrogen source was increased more. The flavonoid had the function of absorbing the volatile odor substances, thereby purifying the strong taste and aroma of the tubers It is effective.

&Lt; Test Example 4 > Measurement of total pyruvate content

10 ml of 10% trichloroacetic acid was added to 1 ml of each of the samples of Test Example 2, and the mixture was allowed to stand for 1 hour. Then, 0.0125% 2,4-dinitrophenylhydrazine dissolved in 2 N hydrochloric acid (HCl) , 4-Dinitrophenylhydrazine (DNPH) and 5 mL of 0.6 N sodium hydroxide (NaOH) were mixed and absorbance was measured at 420 nm using a UV / VIS-spectrophotometer.

A standard curve was prepared using sodium pyruvate as a standard material, and the results were compared and shown in FIG.

Pyruvic acid is a liquid with a stimulant smell as an intermediate of metabolism in an organism. In Fig. 3, the total pyruvic acid content of the trihydrate ground product is 2.27 mg / g, whereas that of the trifoliate extract is slightly increased. But it was 2.20 ㎎ / g in the fermented triplex and 2.64 and 2.20 ㎎ / g in the fermented triplex with nitrogen source, respectively, which were significantly reduced compared to the triplex extract containing the tubular extract and nitrogen source.

That is, the ferbic acid content is greatly reduced by fermenting the triple slices and the irritating odor of the triads is lowered due to fermentation.

Test Example 5 Measurement of total thiosulfinate content

To 0.5 ml of a solution of 50 mM 4- (2-hydroxyethyl) -1-piperazineethanesulfonic acid {4- (2-hydroxyethyl) -1-piperazineethanesulfonic acid, HEPES} having a pH of 7.5 containing 2 mM cysteine After 0.1 ml of each sample of Test Example 2 was added, the total volume of the reaction solution was adjusted to 5 ml using 50 mM HEPES, followed by reaction at 27 ° C for 10 minutes.

To 1 ml of the reaction solution was added 1 ml of 0.4 mM 5,5'-dithiobis (2-nitrobenzoic acid) (DTNB) prepared in 50 mM HEPES, followed by thorough mixing After reacting at 27 ° C for 10 minutes, the absorbance was measured at 412 nm using a UV / VIS-spectrophotometer.

L-cysteine prepared in 50 mM HEPES was mixed with 0.4 mM DTNB (in 50 mM HEPES) at a ratio of 1: 1 (weight ratio). After reacting at 27 ° C for 10 minutes, the absorbance was measured under the same conditions. And the results are compared with each other and shown in FIG.

Thiosulfinate is a volatile sulfur compound having a strong odor. In Fig. 4, the total thiosulfinate content of the triangular pulverized product was 0.26 mg / g, and the amount of the triple extract increased slightly. When the nitrogen source was added to the triple extract, , But it was 0.23 and 0.21 ㎎ / g in the fermented triplex and 0.25 and 0.23 ㎎ / g in the fermented triplex with nitrogen source, respectively. It was found to be smaller than that of the tubular extract and significantly reduced compared with the tubular extract containing nitrogen source have.

That is, the content of thiosulfinate tends to decrease with the fermentation of the triplex, so that the strong smell of the triplex can be suppressed through fermentation.

As described above, the fermented syrup according to the present invention reduces the content of pyruvic acid and thiosulfinate contained in the syrup by fermentation to suppress the intense smell of the syrup, It is possible to increase the content of the useful ingredient and to obtain the effect of purifying the strong taste and aroma of the triptych, and thus, the strong stimulus to be given on ingestion can be reduced due to the weakness of the sulfur contained in the triplex.

Claims (7)

Crushing the three-pieces, adding 15 to 25 times of water and boiling for 100 to 150 minutes;
Heating the mixture of boiled trihydrate and water at 110 to 130 ° C for 10 to 20 minutes;
Cooling the heated mixture and inoculating 0.05 to 3.00% by weight of lactic acid bacteria extracted from kimchi; And
And fermenting the mixture inoculated with the lactic acid bacteria at 30 to 50 DEG C for 15 to 30 hours. The method according to claim 1,
The lactic acid bacteria extracted from the above-
Filtering the kimchi of the kimchi to remove solid matter;
Culturing the Kimchi soup in which the solid content has been removed, in an MMS liquid culture medium;
Continuously diluting the cultured culture medium with saline and then culturing the culture medium in a culture medium to obtain a single culture;
Obtaining a single cell population around the colony of bacteria by drawing said cell colonies again on a medium; And
And isolating the bacterial populations obtained by the above-mentioned diagrams to obtain a strain. The method of claim 2,
Wherein the kimchi is aged at 3-7 ° C. for 5 to 6 months after immersion. The method according to claim 1,
Wherein the lactic acid bacterium is Pediococcus pentosaceus. The method according to claim 1,
Wherein the boiling step is performed by adding 3 to 7% by weight of yeast extract to the mixture obtained by pulverizing the three-pieces and adding water. The method according to claim 1,
Wherein the inoculating step comprises adding 5 to 10% by weight of fructooligosaccharide to the cooled mixture and inoculating the lactic acid bacteria. A fermented trifoliate produced by the method of any one of claims 1 to 6.

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