KR20160049732A - Method for preparing fermented bitter melon extract and a fu nctional food sauce and a functional fermented drink manufactured thereby - Google Patents

Abstract

The present invention relates to a method for preparing a fermented bitter melon extract, and functional food sauce and a functional fermented beverage manufactured thereby. According to the present invention, a method for preparing a fermented bitter melon extract comprises the following steps: (a) obtaining a bitter melon extract by putting and shaking powdered dried bitter melons or bitter melons in water, and performing extraction and cooling; (b) making fermented bitter melons by inoculating the bitter melon extract obtained in the step (a) with lactic acid bacteria and fermenting the inoculated bitter melons; (c) extracting the fermented bitter melons obtained in the step (b); and (d) making a fermented bitter melon extract by condensing the fermented bitter melons extracted in the step (c). The content and a body absorption rate of effective ingredients contained in a bitter melon are effectively improved in the fermented bitter melon extract. If the fermented bitter melon extract is manufactured as functional food such as food sauce or a fermented beverage, a blood glucose reducing effect and an antibiotic effect may be achieved. Since antioxidant activity and anticancer activity are high and intake is easy, medical expenses can be reduced and national health can be improved.

Description

TECHNICAL FIELD The present invention relates to a fermented milk extract, a functional food source, and a functional fermented drink,

The present invention relates to a method for producing fermented Yeast extract, and a functional food source and a functional fermented beverage produced by the method.

Momordica charantia L.) is a vegetable or medicinal plant belonging to the genus Cucurbitaceae. It grows mainly in tropical or subtropical areas. It mainly uses fruit for food. It is bitter gourd and is commonly called bitter gourd or bitter melon in English.

The pastry has been used for food and medicine in Asia and Africa for a long time. In Africa, for example, it has been used to treat infectious diseases such as smallpox or measles, or to treat diseases such as herpes. It is also used to prevent malaria in Southeast Asia and South America. In a recent article, Yeoju has experimentally reported that it has the effect of inhibiting AIDS virus infection. In Korean and Chinese oriental medicine, Yeoju has the effect of protecting the heart and enhancing the immune function to prevent cancer, and it is reported that Yeoju fruit and seeds have effects on leukemia and colon cancer.

Recently, Yeoju has attracted attention because Yeoju is effective for diabetes because it is known to contain vegetable insulin in Yeoju. In 1962, a team first extracted charantin in Yeoju, Studies have shown that the triterpeniods in Yeoju have the effect of lowering blood glucose levels in experimental animals.

In addition, various kinds of metabolites are separated from fruits, leaves, stems, roots, seeds and the like, and the fruit of Yeoju includes vitamin C, carantine, saponin, alkaloids, glucoside, fat, crude protein, Minerals, essential oils, flavonoids, phenolic acids, glycosides or chlortepenes.

Therefore, as described above, various researches have been carried out to more efficiently use the yeast containing a large amount of the effective substance. As an example of the prior art to effectively utilize the mothers for this purpose, there are disclosed the technical data about the saponin fractions for reducing blood glucose level and the pharmaceutical composition containing them manufactured in Yeoju, which is disclosed in Korean Patent Registration No. 10-2005-0093362 .

Korean Patent Registration No. 10-2005-0093362 discloses a method for preparing a composition for controlling blood glucose level by using a yeast extract, which comprises fractionating a crude extract with ethanol as a solvent using butanol or an adsorbent resin, Discloses a method for preparing a pharmaceutical composition for controlling blood glucose level having an antidiabetic effect according to the secretion enhancing effect.

Further, another example of the prior art for effectively utilizing Yeoju is disclosed in Korean Patent Registration No. 10-2011-0044582 for the treatment or prevention of obesity or hyperlipidemia including fermented yeast fortified with minerals and amino acids and burdock A pharmaceutical composition and a process for producing the same.

In Korean Patent Registration No. 10-2011-0044582, Saccharomyces cerevisiae, which is a yeast isolated from makgeolli, or Acetobacter, which is used for fermentation of vinegar, is mixed with 1: 1 (w: w) aceti, and the fermentation broth is used for the treatment of obesity or hyperlipidemia without separate extraction process after fermentation, or a method for producing the pharmaceutical composition for prevention.

However, in the prior art documents reported so far, there has been no research on functional foods that can improve the utilization of active ingredients contained in fermented Yeoju extract and facilitate the intake of Yeoju. It is necessary.

Korean Patent No. 10-2005-0093362 (2007.04.10) Korean Patent Laid-Open No. 10-2011-0044582 (October 12, 2011) Korean Patent Publication No. 10-2013-0066963 (2013.06.21) Korean Patent Publication No. 10-2013-0009600 (2013.01.23)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the technical problems as described above. It is an object of the present invention to provide a fermented yeast fermented product by fermenting lactic acid bacteria, And to provide a method for producing a fermented extract.

The present invention also provides a functional food source and a functional fermented beverage which exhibit a blood glucose lowering effect and an antimicrobial effect, including the fermented milk extract according to the present invention, and have high antioxidative and anticancer activities.

In order to accomplish the above object, the present invention provides a method for preparing a yeast extract, comprising the steps of: (a) (C) a step of extracting the fermented product obtained in step (b); and (d) a step of fermenting the fermented product obtained in step (c) And concentrating the water to prepare a fermented extract of Yaju. The present invention also provides a method for producing a fermented Yaju extract for a functional source.

The lactic acid bacteria may be selected from the group consisting of Lactobacillus spp., Bifidobacterium spp., Leuconostoc spp., Pediococcus spp., Sporolactobacillus spp., Entropycus spp. Enterococcus) or Streptococcus (Streptococcus).

The lactic acid bacteria may be at least one selected from the group consisting of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and Leuconostoc mesenteroides. .

The step (c) is a step of extracting water at 70 to 100 ° C.

In addition, the step (c) is a step of extracting using 20 to 70% (v / v) ethanol.

In addition, the fermented fermented extract prepared in step (d) is in the form of liquid or powder.

The present invention also provides a functional food source comprising the fermented Yeast extract prepared by the above method.

The functional food source may further comprise 1 to 50% by weight of fermentation extract, 1 to 10% by weight of sweetener, 1 to 5% by weight of spice, 10 to 40% by weight of soy sauce, 10 to 20% 1 to 5% by weight of salt, 1 to 5% by weight of seasoning and 1 to 20% by weight of vegetables.

The functional food source may be in the form of liquid or powder.

The present invention also provides a functional fermented beverage comprising the fermented Yeast extract prepared by the above-described method.

The functional fermented beverage may contain 1 to 30% by weight of fermented extract, 1 to 20% by weight of fruit or herbal extract, 30 to 50% by weight of purified water, 1 to 5% by weight of oligosaccharide, 1 to 5% Of citric acid, 1 to 5 wt% of vitamin and 1 to 5 wt% of sweetener.

According to the present invention, it is possible to effectively increase the content of the active ingredient and the absorption rate in the body by fermenting lactic acid bacteria with the extract of Y. japonica.

In addition, the functional food source and functional fermented beverage according to the present invention can be manufactured as a food source or a fermented beverage containing the fermented Yeast extract having antidiabetics effect, antioxidant effect, anti-cancer effect and antibacterial effect, Therefore, it can reduce the medical expenses and improve the public health significantly.

FIG. 1 is a flowchart illustrating a method of manufacturing a fermented Yeast extract according to the present invention.
FIG. 2 is a graph showing blood glucose levels of a normal rat, a rat administered with the present Comparative Example 1, and a rat administered with the present Example 1.
FIG. 3 is a graph showing cell viability (%) used as an index of cytotoxicity of Example 1 and Example 2. FIG.
Fig. 4 is an image of the Escherichia coli culture medium surface-treated with (a) Comparative Example 2 and (b) Example 2. Fig.

Hereinafter, the present invention will be described in detail.

The fermented fermented extract according to the present invention is a fermented extract of Momordica charantia L.) as an active ingredient, and has an effect such as a hypoglycemic effect, an antioxidative effect, an anticancer effect and an antimicrobial effect, and fermenting the above fermented lactobacillus using lactic acid bacteria to improve the utilization of the active ingredient and facilitate the ingestion The fermented extract of Yeoju is prepared.

More specifically, in order to enhance the physiological activity of the active ingredient contained in the above-described yeast, the method of the present invention for fermenting the fermented extract according to the present invention comprises fermenting the fermented Yeast extract containing the high-potency active ingredient having physiological activity by fermenting the fermented Yeast extract . For reference, the available substrates contained in Yeoju extract are fermented by lactic acid bacteria and can form a fermentation product such as flavonoid or polyphenol which is advantageous for digestion and health, It is possible to inhibit the generation of harmful components such as biogenic amines.

The fermented extract of Yaju fermented by the fermentation of lactic acid bacteria enhances the content of the effective ingredient contained in Yeoju, further generates functional ingredient, and improves the absorption rate in the body, so that it can be used for the production of functional food.

FIG. 1 is a flowchart illustrating a method of manufacturing a fermented Yeast extract according to the present invention.

As shown in FIG. 1, the method for producing a fermented extract according to the present invention comprises the steps of: (a) adding a pulverized egg yolk or lysate to water and extracting it with shaking and cooling to obtain a yeast extract; (b) (c) inoculating the fermented juice obtained in step (a) with a lactic acid bacterium and fermenting the fermented juice extract, (c) extracting the fermented juice obtained in step (b), and (d) and concentrating the fermented fermented product extracted from step (c) to produce a fermented fermented extract.

The step (a) is a step of obtaining an extract of Yeast. In order to obtain an extract of Yejoo, the dried or liquor is pulverized into fine powder.

For reference, stability of functional material during storage of Yeoju is very important factor for development of Yeoju fermented extract for functional source using Yeoju, because Yeoju is retreated within a relatively short time after harvest.

Therefore, it is possible to use the fermented extract of Yeoju fermented extract for the preparation of Yeoju fermented extract by drying the yeast Yeast, using it as a dry yeast or washing it.

The above-mentioned pestle or livestock may be ground with fine particles having a size suitable for shake extraction, mixed with water at 70 to 100 ° C, and shaken out for 1 to 10 hours to prepare a pestle extract. In addition, it is preferable that the obtained extract is cooled to 20 to 40 ° C, which is a temperature at which lactic acid bacteria can be inoculated in the following step (b).

The step (b) is a step of preparing a fermented product by inoculating and culturing the fermented lactic acid bacterium in the fermented extract.

Preferably, 0.5 to 2% by weight of the lactic acid bacterium is inoculated at 20 to 40 DEG C of the extract prepared in step (a) and then fermented to prepare a fermented yeast fermented product.

At this time, the yeast extract inoculated with lactic acid bacteria is cultured at 30 to 40 ° C for 36 to 120 hours so that the lactic acid bacteria fermentation can proceed smoothly, so that the yeast extract can be fermented to produce a fermented yeast extract.

The above-mentioned lactic acid bacteria may also be used in the production of lactobacillus, Bifidobacterium, Leuconostoc, Pediococcus, Sporolactobacillus, (Lactobacillus casei), Lactobacillus casei (Lactobacillus casei), Lactobacillus casei (Lactobacillus casei), Lactobacillus casei (Lactobacillus casei), Streptococcus At least one lactic acid bacterium selected from Lactobacillus plantarum or Leuconostoc mesenteroides may be inoculated and fermented to produce a fermented yeast fermented product.

The step (c) is a step of extracting the fermented fermented product obtained in the step (b), and extracting an effective component contained in the fermented fermented product.

In the present invention, hot water extraction (Hot Water Extraction) in which a fermented fermented product is added to water at 80 to 100 ° C to extract the fermented fermented product is used to extract the fermented product, (v / v) to ethanol, and ethanol extract (Ethanol Extraction) for extracting the fermented yeast is preferably used. When the fermented yeast fermented product is extracted with ethanol, 20 to 50% ethanol is preferably used Do.

In order to extract the fermented yeast fermented product, the yeast fermented product may be added to the hot water at 80 to 100 ° C and subjected to hot water extraction for 1 to 5 hours or ethanol extraction at room temperature for 1 to 5 hours. To obtain a fermented Yeoju extract.

In order to use the lactic acid bacteria inactivated in the fermented product, the step of inhibiting the activity of the lactic acid bacteria is required. In the hot water extraction process using water at 80 to 100 ° C, Activity of the lactic acid bacteria contained in the yeast fermented product is inhibited, but when the extract is extracted using a low concentration of ethanol, the activity of the lactic acid bacteria contained in the fermented yeast is further inhibited, The fermentation product can be extracted.

Meanwhile, the step (d) is a step of concentrating the extracted fermented fermented product to prepare a fermented fermented extract.

In this step, the fermented extract of Yeoju fermented extract can be made into a powder form by solidifying the Yeoju fermented extract using a known technique such as vacuum evaporation or freeze drying, The fermented extract may be filtered and concentrated using a known liquid concentration technique such as concentration under reduced pressure to concentrate the fermented fermented product to form a liquid form, which can be used as a functional food.

The fermented extract can be prepared in the form of a liquid or a powder. The fermented extract of Yeoju is fermented using lactic acid bacteria, and then concentrated. Thus, the content of the active ingredient and the absorption rate in the body are increased, , Antioxidant activity, antioxidative activity and anticancer activity are high, and when they are introduced into the body, there is no adverse effect on human cells. Thus, when such fermented extract is used as a functional food, it exhibits effects such as diabetes, hyperlipemia and liver function improvement .

The present invention can also be used to produce a functional food source using the fermented milk extract.

In order to produce the above-mentioned functional food source, natural or artificial sweeteners that provide sweetness, Korean traditional kochujang which can provide a rich flavor for use in various dishes, soy sauce such as miso or soy sauce, , A salty taste that can provide a salty taste, or a flavor enhancing seasoning and vegetable, so that it can be manufactured as a highly functional food source suitable for various dishes.

In addition, functional food sources including Yeoju fermented extracts can be used as new food materials that can be adapted to the westernized public's eating habits and food quality, diversification, and functionalization.

More specifically, in order to produce the functional food source, 1 to 50% by weight of fermented fermented extract, 1 to 10% by weight of a sweetener, 1 to 5% by weight of a spice, 10 to 40% , 10 to 20% by weight of edible additives, 1 to 5% by weight of salt, 1 to 5% by weight of seasoning and 1 to 20% by weight of vegetables to produce a functional food source, Various forms of natural or artificial additives may be added to produce a functional food source and are not limited to the above composition.

The functional food source prepared from the fermented extract of Yeonju, which can be prepared as described above, can be prepared in the form of liquid or powder, and can be used for manufacturing various types of food.

In addition, the present invention can produce the functional fermented beverage prepared using the fermented extract of the present invention.

In order to produce the above-mentioned functional fermented beverage, it is possible to use a sweetener-containing oligosaccharide, a natural sweetener or artificial sweetener, citric acid which can provide sourness and acidity and facilitate storage, vitamins and fruits or herbal medicine The extract may be further mixed with purified water to produce a functional fermented beverage having high palatability.

More specifically, in order to produce the above-mentioned functional fermented beverage, preferably 1 to 30% by weight of fermented fermented extract, 1 to 20% by weight of fruit or herbal extract, 30 to 50% by weight of purified water, % Of oligosaccharide, 1 to 5% by weight of citric acid, 1 to 5% by weight of vitamin and 1 to 5% by weight of sweetener and may be prepared in various forms of natural or synthetic flavor enhancer Artificial additive may be added to produce a functional fermented beverage, which is not limited to the above composition.

The functional food source and the functional fermented beverage thus prepared are fermented with the active ingredient contained in the yeast using lactic acid bacteria to increase the content of the active ingredient and the absorption rate in the body, thereby having a hypoglycemic effect, an antimicrobial effect, Since it has high anticancer activity and is not toxic to human cells even when it is introduced into the body, it can be manufactured as a functional food source or functional fermented drink and easy to ingest, so that it can greatly improve the public health as well as the medical cost reduction effect.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. The embodiments shown are illustrative only for explaining the present invention specifically, and are not intended to limit the scope of the present invention.

≪ Example 1 >

The dried powder was pulverized using a sterilized blender to prepare dry powder. After the sterilized ganoderma powder was sterilized in an autoclave at 120 ° C for 20 minutes, 100 g of the sterilized ganoderma powder was mixed with 280 ml of deionized distilled water (DDW) and 1 g of lactic acid bacteria, Lactobacillus was inoculated into the fructose powder and cultured in a 30 ° C incubator for 48 hours or 96 hours to prepare a fermented broth containing the fermented product.

After the lactic acid bacteria cultivation was completed as described above, 280 mL of boiling deionized water was added to the fermentation broth, and the mixture was stirred at 99 ° C for 2 hours, subjected to hot water extraction, and then centrifuged at 4000 rpm for 30 minutes. After centrifugation, the supernatant was recovered, and the supernatant was filtered on a 3M filter paper. The obtained fermentation extract was concentrated by evaporation for a sufficient time in a rotary vacuum evaporator maintained at 30 to 60 ° C, Fermented extracts were stored at 4 ℃.

≪ Example 2 >

Lactic acid bacteria were inoculated into the egg yolk powder in the same manner as in Example 1 and cultured in an incubator at 30 캜 for 48 hours or 96 hours to prepare a fermented broth containing Yeast fermented material.

To each fermentation broth, 280 mL of 30% ethanol was added, and the mixture was stirred at 25 ° C. for 2 hours for ethanol extraction, followed by centrifugation at 4000 rpm for 30 minutes. After filtration and concentration by evaporation in the same manner as in Example 1, the concentrated fermented Yeast Extract was stored at 4 ° C.

≪ Comparative Example 1 &

 100 g of the sterilized egg yolk powder prepared in the same manner as in Example 1 was mixed with 280 mL of deionized distilled water (DDW) and cultured in an incubator at 30 캜 for 48 hours to prepare a culture medium.

280 mL of boiling deionized water was added to the culture medium prepared as described above, and the mixture was stirred at 99 ° C for 2 hours, subjected to hot water extraction, and then centrifuged at 4000 rpm for 30 minutes. After centrifugation, the supernatant was recovered, and the supernatant was filtered on 3M filter paper. The obtained supernatant was concentrated by evaporation for a sufficient time in a rotary vacuum evaporator maintained at 30 to 60 ° C, 4 < / RTI >

≪ Comparative Example 2 &

280 mL of 30% ethanol was added to the culture medium prepared in the same manner as in Comparative Example 1, and the mixture was stirred at 25 DEG C for 2 hours for ethanol extraction, followed by centrifugation at 4000 rpm for 30 minutes. After filtration and concentration by evaporation in the same manner as in Comparative Example 1, the concentrated yeast extract was stored at 4 ° C.

<Experimental Example 1> Measurement of blood glucose lowering effect of Yeoju fermented extract and Yeoju extract

Diabetes was induced in male rats in the following manner in order to measure the hypoglycemic effect of the fermented Yeast extract and Yeoju extract prepared by hot water extraction according to Example 1 and Comparative Example 1 as follows.

First, male Sprague-Dawley rats weighing 180 ± 10 g were purchased from experimental animals. The environment of rat breeding room was maintained at 23 ± 2 ℃, 60 ± 5% of humidity and 12 hours of light cycle, and for 1 week, solid feed and water for rat were fully supplied to the environment and observed for 4 weeks. Alloxan (Alloxan), which is known to act only on β-cells of the pancreas and not on other organs after fasting for more than 12 hours in a rat adapted for 1 week to induce diabetes in rat, M citrate buffer, followed by intraperitoneal injection at 60 mg / kg bw. In the normal group, the same amount of citrate buffer solution was intraperitoneally injected to induce diabetes mellitus.

As described above, diabetic induction of diabetic rats was performed by collecting blood from the tail vein in fasting state 48 hours after the injection of Alloxan and measuring blood glucose level by using an active blood glucose meter (ACCU-CHEKR, USA) Only animals with glucose levels above 300 mg / dL were considered diabetic induced and used in the study.

In order to measure the blood glucose lowering effect of Yeoju fermented extract, Yeoju-lactobacillus fermented hot-water extract was continuously administered to diabetic mice for about 40 days, and the blood sugar level was measured after stopping the administration.

Example 1, which was a fermented extract prepared by hot water extraction, was continuously administered for about 40 days by intraperitoneal injection in a diabetic-induced rat, and blood glucose changes during administration and changes in blood glucose after stopping administration were respectively measured .

As a control group, blood glucose levels of normal rats were compared with blood glucose levels of diabetic rats administered with Example 1 to compare the blood glucose lowering efficacy of Yeoju fermented extracts.

FIG. 2 is a graph showing blood glucose levels of a normal rat, a rat administered with the present Comparative Example 1, and a rat administered with the present Example 1.

As shown in FIG. 2, in the case of the rat administered with the hot water extract of the present Comparative Example 1, the blood glucose level of the rat gradually decreased from the time of administration of the fermented extract of Yaju, It can be confirmed that the blood glucose level rises sharply.

However, in the case of the rat administered with the hot water-extracted fermented Yeast Extract of Example 1, the blood glucose level of the rat rapidly decreased from approximately 8 days after the administration, and the blood glucose level rapidly increased , And it can be confirmed that the Example 1 prepared by hot water extraction through this method has a very high blood glucose lowering effect.

<Experimental Example 2> Antioxidant activity and anti-cancer activity of Yeoju fermented extract

The antioxidant activity of the fermented extract of Yaju according to Example 1 was measured by the DPPH radical scavenging activity method (DPPH assay). DPPH (1,1-dipheny1-2-picrylhydrazy1) is a water-soluble substance with chemically stabilized free radicals and is a purple compound with maximum absorbance in the vicinity of 515 to 525 nm. It is composed of ascorbic acid, BHA, tocopherol and aromatic amines It is used to measure the electron donating ability of antioxidants by reducing reddish purple color.

The results of measurement of the antioxidative activity of the fermented extract of Yaju fermentation according to Example 1 are shown in Table 1 below. For reference, the RC _{50 shown} in Table 1 indicates the concentration of antioxidants required to eradicate 50% of free radicals causing cell oxidation and is used as an indicator of the degree of antioxidant effect.

<Table 1>

As shown in Table 1, the RC ₅₀ of the fermented Yeast extract prepared according to Example 1 was 99.59 占 퐂 / mL, and it was confirmed that the extract had a very high antioxidant capacity similar to that of the control group, vitamin C (RC ₅₀ : 97.85 占 퐂 / mL) And the antioxidant ability of Yeoju fermented extract was remarkably enhanced by lactic acid fermentation.

<Experimental Example 3> Measurement of anticancer activity of Yeoju fermented extract

In order to measure the anticancer activity of the fermented extract according to the present example 1, the fermented Yeast extract was cultured on a medium in which human colorectal cancer cells (HT-29 cells) and breast cancer cells proliferated The inhibitory effect of the yeast extract on growth of cancer cells was measured and shown in Table 2.

<Table 2>

As shown in Table 2, when Yeoju fermented extract was treated with human colon cancer cells (HT-29 cells) and breast cancer cells, it can be confirmed that there is a significant inhibitory effect on cancer cell growth.

<Experimental Example 4> Evaluation of cytotoxicity of Yeoju fermented extract

In Experimental Example 4, the cytotoxicity of Yeast Fermented Extract according to Example 1 and Example 2 was evaluated.

First, the human fetal fibroblast (WI-38) cells were treated with the hydrolyzed fermented extract (A) of Example 1 and the ethanol extract (B) of Example 2 to confirm cytotoxicity .

Cytotoxicity was measured by MTT assay after 48 hours of treatment with 0.1, 0.5, 1, 2 or 4 mg / ml of each fermented extract.

FIG. 3 is a graph showing cell viability (%) used as an index of cytotoxicity of Example 1 and Example 2. FIG.

As shown in Fig. 3, the cell viability (%) of the Example 1 and the Example 2 was 90% or more even when the cell group was treated at an extremely high concentration of 4 mg / mL It can be confirmed that cytotoxicity is not observed in this Example 1 and this Example 2, and thus it can be used stably in the body.

<Experimental Example 5> Evaluation of antibacterial effect of Yeoju fermented extract

In Experimental Example 5, the antimicrobial effect was evaluated by applying the ethanol fermented extract according to Example 2 and the ethanol fermented extract according to Comparative Example 2 to Escherichia coli using the disk diffusion method .

First, E. coli was diluted 1/1000 times and plated on a plate coated with LB / Agar medium in an amount of 50 占 퐇 to prepare an Escherichia coli culture medium.

One milliliter of the fermented extract of Yeast Juice and Yeast Juice of Example 2 and Comparative Example 2 was absorbed into a 3M paper disc filter paper and placed on the surface of the E. coli culture medium and kept at 30 DEG C in the incubator, 2 and this Comparative Example 2 were measured.

Fig. 4 is an image of the Escherichia coli culture medium surface-treated with (a) Comparative Example 2 and (b) Example 2. Fig.

In FIG. 4 (a), no apparent inhibition circle was observed, indicating that the extract of Yeast extract had a small antibacterial activity.

On the other hand, in Fig. 4 (b), it was confirmed that a clear inhibitory loop was observed in the E. coli culture medium surface-treated with the fermentation extract of Yejoo fermented by the ethanol extraction method of Example 2. The antimicrobial activity of the Yejoo fermented extract and the bacteriocin And the antimicrobial activity is high.

From the results described above, the fermented Yeast Extract according to the first and second embodiments of the present invention is excellent in blood-glucose lowering effect, has an antioxidant activity and an anticancer activity, and has a high antibacterial effect. On the other hand, It was confirmed that the active ingredient of Yeoju could be used positively when the fermented Yeoju fermented extract was prepared as a functional food source.

Claims (11)

(a) pulverizing the dried pulp or livestock into water, extracting with shaking, and cooling to obtain a lyophilized extract;
(b) inoculating the lactic acid bacteria obtained in step (a) to the yeast extract and fermenting the yeast extract to prepare a fermented yeast fermented product;
(c) extracting the fermented fermented product obtained in step (b); And
(d) concentrating the fermented fermented milk extracted in the step (c) to produce a fermented fermented extract. The method according to claim 1,
The lactic acid bacteria may be selected from the group consisting of Lactobacillus, Bifidobacterium, Leuconostoc, Pediococcus, Sporolactobacillus, Enterococcus, Wherein the fermented extract is at least one selected from the group consisting of Streptococcus sp. And Streptococcus sp. 3. The method of claim 2,
Wherein the lactic acid bacteria are at least one selected from the group consisting of Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus plantarum and Leuconostoc mesenteroides. A method for producing fermented Yeoju extract. The method according to claim 1,
Wherein the step (c) is a step of extracting with water at 70 to 100 ° C. The method according to claim 1,
Wherein the step (c) is a step of extracting with 20 to 70% (v / v) ethanol. The method according to claim 1,
Wherein the fermented fermented extract prepared in step (d) is in a liquid or powder form. 7. A functional food source comprising a fermented fermented extract prepared by the method according to any one of claims 1 to 6. 8. The method of claim 7,
1 to 50% by weight of fermented extract, 1 to 10% by weight of sweeteners, 1 to 5% by weight of spices, 10 to 40% by weight of soybean paste, 10 to 20% by weight of soup additives, 1 to 5% , 1 to 5% by weight of seasoning and 1 to 20% by weight of vegetables. 8. The method of claim 7,
Characterized in that it is in the form of a liquid or powder. 7. A functional fermented beverage comprising a fermented Yeast extract prepared by the method according to any one of claims 1 to 6. 11. The method of claim 10,
1 to 30% by weight of fermentation extract, 1 to 20% by weight of fruit or herbal extract, 30 to 50% by weight of purified water, 1 to 5% by weight of oligosaccharide, 1 to 5% Of vitamins and 1 to 5% by weight of a sweetener.

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