KR20160048362A - Method for producing fermented Orostachys japonica and Cudrania tricuspidata mixture with increased antioxidant activity - Google Patents

Abstract

The present invention relates to a method for producing a fermented Orostachys japonicus A. Berger and Cudrania tricuspidata Bureau mixture with increased antioxidant activity, the fermented Orostachys japonicus A. Berger and Cudrania tricuspidata Bureau mixture with increased antioxidant activity produced thereby, and processed food containing the same. The method comprises the following steps: (a) adding sugar to leaves of Orostachys japonicus A. Berger and fruits of Cudrania tricuspidata Bureau, and fermenting a mixture thereof; and (b) filtrating the fermented mixture of the step (a) and aging the filtrated fermented mixture.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing fermented soybean curd refuse and a fermented soybean curd refuse having improved antioxidant activity,

The present invention relates to a method for producing a fermented soybean oil, comprising the steps of: (a) And (b) filtering and aging the fermented mixture of step (a). The present invention also provides a method for preparing a fermented product having improved antioxidant activity, And a processed food containing the above fermented product.

The larvae of Orostachys japonicus A. Berger are stolon and perennial herbaceous plants, and are mainly found in Korea, China, and Japan. They grow in old tiles and rocks because of their unique growth conditions. The root leaves appear as rosette type, Yellowish white flowers gather like ears. Pharmacological effects such as vasoconstriction, excitatory action, intestinal enhancement of the intestinal tract are known, and the herbal medicine is used for fever, swelling, hemostasis, and diuretic. It is mainly used as a treatment for cancer, especially in summer and autumn.

Especially, in Korea, it has long been used as a folk remedy for hepatitis, immune function against boils, hemostatic agent, cancer treatment, etc. Recently, phytochemicals such as sterol, triterpenoid triterpenoids, flavonoids and phenol compounds have been isolated and are known to be effective against cancers of the digestive system.

Cudrania tricuspidata Bureau is a deciduous broad-leaved arboreous tree belonging to Moraceae. It is 1.0 to 3.5 ㎝ in thorns and has a yellowish, chewy, red fruit in October . The stem is called as a tree (tree), and the leaf is used as a substitute for mulberry leaves when silkworms are used, and the fruit is used for jamming or soaking in food. Dong-bo-gyung has nutritional and tonic efficacy, and is effective for the treatment of weakness in the body, weakness in the enema, tiredness, insomnia, loss of vision and stem skin and root are good for female diseases. Antioxidant, anticancer, antidiabetic and antimicrobial effects of Cucumis japonica have been reported. Especially, various parts of Cucumis japonica have antioxidant activity.

Therefore, it is possible to increase the consumption base of the elderly and elderly people, as well as infants and adolescents, which have relatively low preference for fermented products, by using the fruit having excellent anticancer activity and anti-diabetic effect, Food development is needed.

Korean Patent No. 1445573 discloses an enzyme solution for health supplements using cucumber powder and Korean Patent No. 1392846 discloses a method for manufacturing a waseous enzyme, And is different from the method of producing water.

The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a fermentation product having improved functionality such as physiologically active substance, DPPH radical scavenging ability and nitrite scavenging ability, And fermentation methods for producing fermented products having improved physiological activity and antioxidant activity.

In order to solve the above-mentioned problems, the present invention provides a method for fermenting a fermented soy sauce comprising fermenting a fermented mixture by adding sugar to a mixture of watson leaf and coconut fruit, and filtering and aging the fermented mixture. A method for producing water is provided.

The present invention also provides a fermented product having improved antioxidative activity, prepared by the above method.

The present invention also provides a processed food containing the above fermented product.

The mixed fermented product prepared by fermentation and aging by using the fruit having the main function of anticancer activity of the present invention and having the anti-diabetic effect, has antioxidative activity of DPPH radical scavenging ability and nitrite scavenging ability while containing a large amount of phenol compound and flavonoid And is advantageously used in food, medicine, cosmetics industry, and the like. In addition, the sweetness of the cucurbit fruit reduces the bitterness of the leaves, so that the taste of the fermented cucumbers is improved and the soft and sweet fermented products can be provided.

FIG. 1 is a schematic view showing a process for preparing a fermented product of the present invention.
Fig. 2 is a photograph showing the appearance of the green rice cultivated in Jindo County, Jeonnam Province.
Fig. 3 is a photograph showing the state of the fermented product obtained by mixing the wasong and cucumber japon of the present invention.

In order to achieve the object of the present invention,

(a) adding sugar and fermenting to a mixture of a mixture of a leaf and a cedar leaf; And

and (b) filtering and aging the fermented mixture of step (a). The present invention also provides a method for preparing a fermented product having improved antioxidant activity.

In the method of manufacturing the fermented product of the present invention, the fermented product can be improved in nutritional composition and flavor compared to the fermented product using the fermented product, compared with the other fermented product, such as the wingspoon and the persimmon. In addition, when other sanayas and medicinal materials are added, there is a problem that the flavor of the fermented product is reduced and the unique flavor of the cajon is reduced. Therefore, it is preferable to use only the leaves and cajon fruit as main ingredients. In addition, it is possible to ferment leaves and fruits, which have been collected without drying, in a state of freshness without disappearing the fragrance inherent to the leaves and the fruit, by simply cutting the leaves and the fruits into 2 to 4 cm size.

In addition, in the method for producing the fermented product of the present invention, the fermentation in the step (a) may be carried out at 5 to 30 ° C for 15 to 40 days, It can be fermented for 15 ~ 20 days while it can be fermented for 30 ~ 40 days while reversing it at 5-10 ℃ for 2 ~ 3 days in winter. When the fermentation is inverted as described above, the fermentation is promoted and the fermentation can proceed more quickly. It is preferable that the fermentation is carried out in a closed container. It is preferable that the container is filled with about 3/4 of the closed container Do. When the fermentation is completed, the raw material and the liquid are discharged, and the raw material is floated by the remaining fibers. When the color of the raw material changes and the bubble stops when the microbial activity stops, the fermentation is terminated.

In addition, in the method for preparing the fermented product of the present invention, the fermentation in step (b) is preferably carried out at 25 to 30 ° C. for 60 to 90 days. The flavor of the fermented product could be improved. Before fermentation, the fermentation broth was separated from the fermentation broth by using a spatula or a supernatant, and the separated fermentation broth was sieved with a dense mesh to remove the bubbles and sediments.

The method for preparing the fermented product of the present invention is, more specifically,

(a) adding sugar to a mixture of a leaf and a cedarwood fruit and fermenting at 5 to 30 ° C for 15 to 40 days; And

(b) filtering the fermented mixture of step (a) and aging at 25 to 30 DEG C for 60 to 90 days,

More specifically,

(a) Sugar is added at a ratio of 0.8-1.2: 0.8-1.2 by weight to a mixture of a mixture of the leaves of Salvia officinalis L. and Codonopsis japonica cut at 2-4 cm in a ratio of 0.8-1.2: 0.8-1.2, And fermenting at 5 to 30 DEG C for 15 to 40 days; And

(b) filtering the fermented mixture of step (a) and aging at 25 to 30 DEG C for 60 to 90 days,

Most specifically,

(a) Sugar is added to a mixture of 2 to 4 cm sized cucumber leaves and Cucurbitaceae fruit at a weight ratio of 1: 1, and the mixture is inverted every 1 to 3 days. Fermenting for 40 days; And

(b) filtering the fermented mixture of step (a) and aging at 25 to 30 DEG C for 60 to 90 days.

The present invention also provides a fermented product having improved antioxidative activity produced by the above method. The fermented product produced by the method of the present invention can provide a fermented product having enhanced physiological activity effects such as DPPH radical scavenging ability and nitrite scavenging ability as well as improving the content of functional materials such as total phenol and flavonoid of the fermented product.

The present invention also provides a processed food containing the fermented product. There is no particular limitation on the kind of the processed food. Examples of foods to which the fermentation product can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums and ice cream, various soups, drinks, tea, , An alcoholic beverage and a vitamin complex, and includes all processed foods in a conventional sense.

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

Comparative Example 1: Fermented product

The fruit grown in the environmentally friendly environment was selected and washed with water and cut into 2 ~ 4 ㎝ size. The cut fruit was mixed with sugar at a ratio of 1: 1 and placed in a sealed container. When the sealed container containing the lid and the raw material and sugar is placed in a dark place without sunlight at 25-30 ° C (winter: 5 ~ 10 ° C) in summer, the extraction is promoted by the osmotic pressure by the sugar. In summer conditions, the ingredients were inverted once a day (winter: every 2-3 days) so that the entire raw material could be fermented evenly. After 15 to 20 days (30 to 40 days in winter), the fermentation was completed. When the fermentation was completed, the juice was filtered using a squeaky or Yeochae stream, and the fermentation broth and the residue were separated. Separation and filtration of the fermented broth was performed by sieving the bubbles and sediments with a dense net and aging at 25 ~ 30 ℃ for 60 ~ 90 days.

Production Example 1: Fermented fruit of watson leaf +

The green leaves and cajonpomon which were cultivated in the greenhouse were selected and washed with water and cut into 2 ~ 4 ㎝ size respectively. Then, the two raw materials were mixed with sugar at a ratio of 1: 1 and placed in a sealed container. The fermented product was then fermented, filtered, separated and aged in the same manner as in Comparative Example 1 to complete the fermented product.

Production Example 2: Fermentation of fruit stem of rice bran +

The fruit of green tea and green leaf which was cultivated in the greenhouse was cut and cut into 2 ~ 4 ㎝ in size by using cutting and washing machine. The two raw materials were mixed with sugar at a ratio of 1: 1 and placed in a sealed container. The fermented product was then fermented, filtered, separated and aged in the same manner as in Comparative Example 1 to complete the fermented product.

Production Example 3: Fermented fruit of wassong flower +

The fruits of the green and the green were cultivated in Nogi, and then cut into 2 ~ 4 ㎝ each using the cutting method. The raw materials were mixed with sucrose at a ratio of 1: 1 and placed in a sealed container. The fermented material was then fermented, filtered, separated and aged in the same manner as in Comparative Example 1 to complete the fermented product.

Production Example 4: Whole waxy seed + fermented fruit juice

Leaves, stems, flowers and roots of green leaves cultivated in the greenhouse were cut and cut into 2 ~ 4 ㎝, respectively. After mixing the cut leaves, stem, flower and cranberry fruit, the raw materials were mixed with sugar at a ratio of 1: 1 and put in a sealed container. The fermented material was subjected to fermentation, filtration, separation and aging in the same manner as in Comparative Example 1, Completed.

Example 1: Total phenolic compound content of fermented product

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing a sample prepared by the method of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added Lt; RTI ID = 0.0 > 27 C < / RTI > shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.

Total Phenol Content of Mixed Fermented Soybean Curd sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Comparative Example 1 21.0 ± 1.1 28.6 ± 1.1 21.7 ± 1.2 Production Example 1 48.0 ± 1.1 73.4 ± 1.8 47.3 ± 1.0 Production Example 2 28.5 ± 1.2 40.5 ± 1.2 28.4 ± 0.7 Production Example 3 41.4 ± 0.6 62.6 ± 1.0 41.1 ± 0.5 Production Example 4 39.3 ± 5.7 58.8 ± 9.7 38.9 ± 5.6

The total phenolic compound contents of the fermentations prepared by the methods of Comparative Example 1 and Production Examples 1, 2, 3 and 4 are shown in Table 1. As shown in Table 1, the content of chlorogenic acid was higher than that of catechin and tannic acid. Based on the chlorogenic acid content, the total phenol content of Preparation Example 1 was the highest at 73.4 mg / kg, and Comparative Example 1 contained the lowest phenol compound at 28.6 mg / kg. The total phenolic compounds of the mixed fermented product added with cucumber powder were the highest in the leaves and the highest in the order of. Therefore, the highest content of total phenolic compounds was detected when the fermented product was prepared by adding cucurbitan to the leaves.

Example 2: Total flavonoid content of fermented product

The total flavonoid content from the methanol extract of the fermented product prepared by the method of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 was measured by adding 75% methanol to 0.1 g of each sample and extracting overnight at room temperature. And 10 ml of diethyleneglycol was added thereto and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.

Total flavonoid content of mixed fermented soybeans sample Total flavonoid (mg / kg) Comparative Example 1  6.0 ± 0.3 Production Example 1 28.2 ± 0.6 Production Example 2  7.8 ± 0.4 Production Example 3 27.1 ± 0.9 Production Example 4 20.4 ± 6.3

The total flavonoid contents of the fermentations prepared by the methods of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 are shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 was the highest at 28.2 mg / kg and the lowest of Comparative Example 1 was 6.0 mg / kg. That is, the total flavonoid content of the mixed fermented product added with cajippon was highest in the order of. Therefore, the highest content of total flavonoids was detected when the fermented product was added to the leaves of.

Example 3: DPPH radical scavenging ability of fermented product

The antioxidative activity of the fermented product prepared in Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 by hydrogen electron donating ability was measured. Each sample was dissolved in a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH Radical Scavenging Ability of Mixed Fermentation with Wassong and Cucumber sample DPPH radical scavenging ability (%) 125 ppm 250 ppm IC ₅₀ Comparative Example 1 22.9 ± 0.1 34.4 ± 0.1 420.3 Production Example 1 61.0 + - 0.4 91.1 ± 0.8 99.7 Production Example 2 49.7 ± 0.3 77.4 ± 1.1 125.0 Production Example 3 55.6 ± 0.7 85.7 ± 2.4 110.3 Production Example 4 55.4 ± 3.3 84.7 ± 4.0 111.7

The DPPH radical scavenging activity of the fermented product prepared by the methods of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 is shown in Table 3 above. At the concentration of 250 ppm of the fermented product, the activity of Preparation Example 1 was the highest at 91.1%, and that of Comparative Example 1 was the lowest at 34.4%. In other words, DPPH radical scavenging activity of the mixed fermented product with cucurbitane added to the leaves was highest, followed by 85.7, 84.7, and 77.4%, respectively. On the other hand, the amount of the extract required to exhibit 50% DPPH radical scavenging ability, that is, the IC ₅₀ value, was also lower than that of Preparation Example 2, 3 and 4 and Comparative Example 1, Therefore, the highest DPPH radical scavenging ability was obtained when the fermented product was added to the leaves of.

Example 4: Nitrite scavenging ability of fermented product

Comparative Example 1 Production Example 1, 2, 3, and measurement of the fermentation nitrite scavenging action of water from the methanol extract prepared as in 4, _{1mM NaNO 2 20 ㎕ 0.1N HCl (} pH 1.2) extract of the sample 40 and the ㎕ or 0.2 M volume of citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0) was adjusted to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ absorbance

C: Control absorbance

Nitrite scavenging ability of mixed wort sample Nitrite scavenging ability (%) 31.25 ppm 62.5 ppm 125 ppm 250 ppm IC ₅₀ Comparative Example 1 20.0 ± 2.0 33.8 ± 1.5 46.4 ± 3.7 58.1 ± 1.5 182.8 Production Example 1 22.1 ± 1.8 37.0 ± 1.4 51.2 ± 0.8 61.9 ± 3.3  39.7 Production Example 2 27.9 ± 2.6 37.2 ± 2.1 49.6 ± 1.2 58.5 ± 1.4  40.2 Production Example 3 19.0 ± 1.1 33.4 ± 1.7 49.9 ± 1.4 60.5 ± 1.2  45.7 Production Example 4 23.0 ± 2.6 35.9 ± 1.2 50.2 ± 0.5 59.6 ± 1.7  41.9

The nitrite scavenging activity of the fermented product prepared by the methods of Comparative Example 1 and Preparation Examples 1, 2, 3 and 4 is shown in Table 4 above. As can be seen from Table 4, the activity of Preparation Example 1 was the highest at the concentration of 250 ppm of the fermentation product, which was the highest at 61.9%, and that of Comparative Example 1 was the lowest at 58.1%. In other words, the nitrite scavenging ability of the mixed fermented product added with cajupon on the wilted leaves showed the highest activity, followed by the high activity in the order of Wassong flower, whole flower, and stem. On the other hand, the amount of extract required to exhibit 50% nitrite scavenging ability, that is, the IC ₅₀ value was 39.7 ppm in Preparation Example 1, which was lower than that in Preparation Examples 2, 3 and 4 and Comparative Example 1, Therefore, the highest antioxidant activity was obtained when the fermented product was prepared by adding.

Example 5: Sensory evaluation of fermented product

10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5 females and 5 males aged 65 and over, 50 females were diluted to 1: 4 with water by the method of Comparative Example 1, Preparations 1, 2, 3 and 4, Color, flavor, taste, texture and palatability were evaluated. The results are shown in Table 5 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).

Sensory Evaluation of Fermented Water Containing Wasson and Cucumber sample color
(color) incense
(flavor) bitter
(bitterness) sweetness
(sweetness) Sour taste
(sourness) Softness
(softness) Comprehensive preference map
(acceptability) Comparative Example 1 4.5 4.0 4.0 4.5 4.6 4.0 4.2 Production Example 1 4.4 4.4 4.3 4.4 4.5 4.5 4.6 Production Example 2 4.4 4.3 4.2 4.1 4.3 4.3 4.4 Production Example 3 4.4 4.4 4.3 4.2 4.4 4.4 4.3 Production Example 4 4.3 4.2 4.1 4.3 4.5 4.7 4.4

As can be seen from Table 5, the fermentation products prepared by the methods of Comparative Example 1, Preparation Examples 1, 2, 3 and 4 were subjected to sensory evaluation, and as a result, it was found that, in Production Examples 1, 2, 3 and 4 Color, sweetness and sour taste, while incense, bitter taste, and softness tended to increase. Compared to Comparative Example 1, Production Examples 1, 2, 3 and 4 were significantly increased in overall acceptability, and Manufacturing Example 1 was the highest among them, and it was confirmed that they were preferred by the evaluators. Therefore, it was found that the addition of the sweetness of the fruit to the sweetness of the fruit was more sweet and gentle, as well as the improvement of the preference of the fermented beverage than that of the conventional fermented beverage.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

(a) adding sugar and fermenting to a mixture of a mixture of a leaf and a cedar leaf; And
(b) filtering and aging the fermented mixture of step (a). The method of claim 1, wherein the fermented mixture is fermented. The method according to claim 1,
(a) adding sugar to a mixture of a leaf and a cedarwood fruit and fermenting at 5 to 30 ° C for 15 to 40 days; And
(b) filtering the fermented mixture of step (a) and aging the fermented mixture at 25 to 30 DEG C for 60 to 90 days, thereby improving the antioxidant activity. 3. The method of claim 2,
(a) Sugar is added at a ratio of 0.8-1.2: 0.8-1.2 by weight to a mixture of a mixture of the leaves of Salvia officinalis L. and Codonopsis japonica cut at 2-4 cm in a ratio of 0.8-1.2: 0.8-1.2, And fermenting at 5 to 30 DEG C for 15 to 40 days; And
(b) filtering the fermented mixture of step (a) and aging the fermented mixture at 25 to 30 DEG C for 60 to 90 days, thereby improving the antioxidant activity. A fermented product obtained by the method of any one of claims 1 to 3, wherein the antioxidant activity is enhanced. Processed food containing the fermented water of the invention of paragraph 4.

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