KR20160081417A - Method for producing fermented drink for Peanut Sprouts with increased antioxidant activity - Google Patents

Abstract

The present invention relates to a ground bean sprouts fermented with an increased antioxidative activity and a ground bean sprouts fermented beverage prepared by the above method. More particularly, the present invention relates to a ground bean sprouts fermented beverages having PMO 08 ( Lactobacillus plantarum PMO 08) fermented by using lactic acid bacteria, and a method for producing land bean sprouts having enhanced sensory and sensory properties of the ground bean sprouts including resveratrol, To a ground bean sprouts fermented beverage.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented bean sprouts having increased antioxidant activity and fermented beverages containing the same,

The present invention relates to a method for producing a ground bean sprouts having increased antioxidative activity and a ground bean sprouts fermented beverage produced by the method.

Peanut is an annual herbaceous plant belonging to the soybean family. It is a high-calorie food containing a lot of fat and protein. It is used for food or is used in various fields such as edible oil, butter, margarine, and so on. Peanuts contain a natural polyphenolic compound, resveratrol

It is known as a representative plant. However, even though these peanuts contain physiologically active substances, the fact that the fat and cholesterol content of the peanuts are high makes them aware that they are poor in nutrition.

However, resveratrol is contained in peanuts. Resveratrol is an anticancer and antioxidant that is known to be effective against diabetes, anti-aging, heart disease prevention, and diet. It also has excellent antioxidant properties to protect cells from free radicals , Diabetes, obesity, prevention of cancer, and the like.

Sprout vegetables and young leaves in the vegetables refers to the young sprout germinated by seeds. It refers to a little vegetable that is about one week old, about 1 to 3 leaves germinated. It has been reported that the vegetable seeds are smaller in size than the grown vegetables, but have superior nutritional characteristics. (Park SG, KJ Fac Hort Res, 1989, 2: 34; Khalil er al., LWT, 2007, 40: 937-945) When it germinates, it produces a physiologically active substance to protect itself from external enemies such as fungi, bacteria, and UV. When these peanuts are germinated as sprout vegetables, resveratrol, which is a physiologically active substance for protecting themselves by external environmental factors, is produced. This physiologically active substance is reported to be superior to germination after germination.

In recent years, due to the increase in income and dietary changes, various adult diseases have become serious social problems in Korea, so that interest in high fiber, low fat and low calorie food has increased and necessity of development of health food or food There is a need for food consumption with increased antioxidant activity.

Accordingly, the inventors of the present invention have found that fermentation of land bean sprouts with lactic acid bacteria enhances antioxidative activity and thus protects cells against free radicals, thus completing the present invention. That is, the present invention relates to a method for producing a fermented product of a fermented ground bean sprouts having an antioxidative activity by fermenting with lactic acid bacteria, a fermented product of a fermented ground bean sprouts, a method for producing fermented fermented bean sprouts containing the fermented bean sprouts, .

Accordingly, an object of the present invention is to provide a method for producing a fermented product of ground bean sprouts, comprising the step of vacuum drying the ground bean sprouts, pulverizing the vacuum dried ground bean sprouts, and fermenting the ground bean sprouts by inoculation with the lactic acid bacteria will be.

It is another object of the present invention to provide a method for producing a fermented bean sprouts fermented with the fermented product of the fermented soybean sprouts.

It is still another object of the present invention to provide a fermented beverage of the lactic acid bacteria of the land bean sprouts produced by the above method.

In order to achieve the above object, the present invention provides a method for producing fermented soybean sprouts, comprising the step of vacuum-drying the ground bean sprouts, pulverizing the ground bean sprouts dried in vacuo, and fermenting the pulverized ground bean sprouts by inoculating the lactic acid bacteria. ≪ / RTI >

In order to accomplish another object of the present invention, the present invention provides a method for producing a fermented bean sprouts fermented with the fermented product of the fermented soybean sprouts.

In order to accomplish still another object of the present invention, there is provided a ground bean sprouts fermented beverage produced by the above production method.

Hereinafter, the present invention will be described in detail.

The present invention is a vacuum drying, a vacuum drying step of pulverizing the ground sprouts and Lactobacillus flat to the ground earth sprouts lanthanide room ground sprouts PMO 08 (Lactobacillus plantarum PMO 08) and fermenting the fermented beverage comprising the step of inoculating the fermented bean sprouts with lactic acid bacteria.

The method will be described in detail as follows.

Step (a) is a step of vacuum drying the ground bean sprouts.

The ground bean sprouts to be used in the present invention are not particularly limited, and may be selected from the group consisting of amino peanut, long peanut, peanut, peanut, peanut, peanut, white peanut, peanut peanut, peanut peanut, Poongsan peanuts can be used without limitation, but the peanut is cultivated in the way of the land bean sprouts are used.

The ground bean sprouts are grown at high temperature. The ground bean sprouts can be grown at a temperature of 30 to 40 and a relative humidity of 80 to 90% until the start of germination, 25 to 35 after relative germination, and a relative humidity of 85% And the resveratrol ingredient was excellent in the ground bean sprouts germinated during the period.

This step is a step of vacuum-drying the ground bean sprouts with peanuts. Vacuum drying is a method of lowering the boiling point of water at a pressure lower than 1 atm to induce evaporation of water at a low temperature. The method of the present invention includes a step of vacuum drying the ground bean sprouts without extracting them. The temperature is 35-60, preferably 40-55.

The pressure at the time of drying may be 360 to 500 mmHg, preferably 420 to 480 mmHg. If the pressure is less than 360 mmHg, it may not be sufficiently dried or the drying time may become longer.

The drying time is also from 24 hours to 72 hours. In one embodiment of the present invention, the ground bean sprouts were vacuum-dried at 460 mmHg for 48 hours.

(b) is a step of pulverizing the lyophilized ground bean sprouts.

In this step, vacuum-dried ground bean sprouts are pulverized through a pulverizer, which is a process for facilitating fermentation at the time of lactic acid germ inoculation at the next manufacturing step. The pulverization size is not limited, but is preferably pulverized to 40 to 100 mesh, more preferably to 60 to 80 mesh. In one embodiment of the present invention, the vacuum-dried ground bean sprouts were ground to 60 mesh.

(c) comprises adding to the ground ground bean sprouts PMO 08 ( Lactobacillus Plantarum PMO 08) It is a step to inoculate and ferment lactic acid bacteria.

The land bean sprouts which are the raw material of the fermented beverage of the present invention may already have an offensive odor from soybeans, and may be improved, and the resveratrol component, which is a polyphenol ingredient, can be strengthened and fermented using lactic acid bacteria.

The Lactobacillus plantarum is a bacterium species in the vast and relatively diverse genus of Lactobacillus that contains about 90 effectively named species or subspecies. Traditionally, Lactobacillus spp. Is divided into three functional groups according to their fermentation ability: absolute normal fermentation (group), random fermentation (group) and absolute fermentation (group). Lactobacillus plantarum is another Lactobacillus spp. 1) Lactobacillus plantarum has a relatively large genome, which represents the ability to adapt to many phase abnormalities. 2) Lactobacillus plantarum has a remarkable ability to ferment many different carbohydrates. 3) Lactobacillus plantarum has high growth requirements for manganese and can accumulate high intercellular manganese. Manganese provides protection of Lactobacillus plantarum against oxygen toxicity by reducing oxygen radicals to H ₂ O ₂ . The resulting H ₂ O ₂ can then be converted to O ₂ and water by a magnetized pseudocatalase, which is a manganese cavity. 4) Lactobacillus plantarum has high resistance to low pH. 5) Lactobacillus prostatum can have tannase activity and is also known to metabolize phenolic acids.

The Lactobacillus plantarum of the present invention is not limited as long as it is a known Lactobacillus plantarum strain and can be applied to the present invention. Preferably, Lactobacillus plantarum PMO 08 ( Lactobacillus plantarum) plantarum PMO 08) (KFCC-11028).

The Lactobacillus plantarum PMO 08 ( Lactobacillus < RTI ID = 0.0 > plantarum PMO 08) (KFCC-11028) is a lactic acid bacterium as described in Korean Patent No. 264361 (May 30, 2000), and has an effect of defoaming bile acid in the living body to show a blood cholesterol-lowering effect, And it is known that it is excellent and excellent in long-term adherence.

In one embodiment of the present invention, a lactic acid bacterial strain of 10 ¹¹ / g was added in weight units.

The inoculation means that an inoculum containing a microorganism is planted by aseptic manipulation in a medium, a tissue culture, an animal or the like. The inoculum of the present invention can be inoculated in various amounts and concentrations depending on the purpose of use and the intended fermentation speed of a person skilled in the art, but it is preferable to inoculate the lactic acid bacterium strain at a concentration of 0.0001% to 0.1% .

When the fermentation is carried out, although not limited thereto, after inoculation of lactic acid bacteria of Lactobacillus plantarum PMO 08 to the ground bean sprouts ground after vacuum drying, it is preferably 20 to 50, preferably 30 to 40, Is incubated at 35 to 38 for 24 to 72 hours, preferably 36 to 48 hours.

In one embodiment of the present invention, the ground bean sprouts were inoculated with the lactic acid bacteria and cultured for 37 to 48 hours. As a result, Lactobacillus plantarum PMO 08 ( Lactobacillus plantarum PMO 08) Lactobacillus fermentation showed excellent improvement of odor and excellent resveratrol content.

In addition, the nutrient source of lactic acid bacteria may further include sugar, yeast, and purified water in the fermentation of the fermented soybean sprout of the present invention.

In this step, the degree of fermentation of the fermentation broth may be measured by measuring the pH and the number of fermented lactic acid bacteria. In the step of confirming the proper fermentation degree, the proper degree of fermentation is not limited thereto, but the pH should be 2.0 to 4.0. When the number of lactic acid bacteria before fermentation is 10 ⁶ to 10 ⁷ , the number of lactic acid bacteria after fermentation should be 10 ⁸ to 10 ⁹ .

The present invention also relates to a method for producing a fermented bean sprouts fermented with the above-mentioned ground bean sprouts.

The fermented bean sprouts fermented beverage according to the present invention may further contain a compounding ingredient in addition to the fermented fermented product of the fermented soybean fermented soybean fermented product. The blended material may include, for example, purified water, fructooligosaccharide, apple concentrate, Fruit and goldenberry concentrates. Also, in this step, the step of heating and sterilizing the material before the fermentation of the ground bean sprouts fermentation broth and the compounding material is further included.

Accordingly, the present invention provides a ground bean sprouts fermented beverage having increased antioxidative activity produced by the process for producing fermented bean sprouts by the above method. 10 to 10% by weight of fructooligosaccharide, 5 to 10% by weight of an apple concentrate, 5 to 10% by weight of a concentrate of a pear juice concentrate, 40 to 50% by weight of a ground bean sprout fermentation stock solution, 20 to 30% 1% to 5% by weight of fashion fruit, 5% to 10% by weight of a concentrated concentrate of Goldenberry.

As described above, the present invention relates to a fermented bean sprouts fermented beverage having increased antioxidative activity, produced by fermented beverage including fermented lactic acid bacteria and fermented bean sprouts using ground bean sprouts, Was dried in a vacuum of a soil bean sprout and fermented using a specific lactic acid bacterium to improve the sensory and sensory properties of the ground bean sprouts, and the resveratrol ingredient was enhanced compared to the existing ground bean sprouts beverages.

1 shows a process for producing a ground bean sprouts fermented beverage according to the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples.

It should be noted, however, that the present invention is not limited to the following examples.

< Example  1> Manufacture of land bean sprouts fermented beverages

<1-1> Cultivation of land bean sprouts

Regardless of the varieties of peanuts, peanuts are used in hydroponically cultivated land bean sprouts. The soil bean sprouts were cultivated at a temperature of 30 ~ 40 and a relative humidity of 80 ~ 90% until the onset of germination and 25 ~ 35 and relative humidity of 85% or higher after germination.

Results of resveratrol content measurement at the time of cultivation of land bean sprouts Date of cultivation
trans-resveratrol
(ug / g)
Date of cultivation
trans-resveratrol
(ug / g)
Day 3
9.8
Day 9
37.1
Day 4
11.3
10th day
36.8
Day 5
4.0
Day 11
9.5
Day 6
12.4
Day 12
9.4
Day 7
10.6
Day 13
18.1
Day 8
19.2

As a result, as shown in Table 1, it was confirmed that the trans-resveratrol content in the ground bean sprouts germinated peanut was excellent in the 9th day.

<1-2> Preparation of dry powder using ground bean sprouts

Using the ground bean sprouts cultivated in the <Example 1-1>, dry powders were prepared as follows.

The ground bean sprouts cultivated for 9 days in the <Example 1-1> were harvested, placed in a vacuum dryer, and vacuum-dried for 48 hours. And then crushed to a size of 60 mesh.

<1-3> Preparation of fermentation broth using land bean sprouts

A fermentation broth was prepared as follows using the ground bean sprouts produced in Example 1-2.

To each powdered material was added PMO 08 ( Lactobacillus Plantarum PMO 08) lactic acid bacteria were mixed with a certain amount of sugar and purified water and cultured at 37 culture place for 48 hours.

In this step, the fermentation broth was measured by using a pH meter and a BCP plate count agar of METTLER TOLEDO to confirm whether fermentation was properly performed. The optimum fermentation degree is such that the pH of the fermentation broth is pH 2.0 to 4.0 and the number of lactic acid bacteria after fermentation is 10 ⁸ or more when the number of lactic acid bacteria before fermentation is 10 ⁶ to 10 ⁷ . As a result of culturing the lactic acid bacteria under the above conditions in this example, the optimum level of fermentation was satisfied.

<1-4> Production of beverages using ground bean sprouts fermented liquid

A raw material of 28% by weight of purified water, 5% by weight of fructooligosaccharide, 7% by weight of apple concentrate, 8% by weight of pear juice concentrate, 2.5% by weight of fashion fruit and 8% Followed by heat sterilization at a temperature of 85 DEG C or higher. The heat-sterilized mixture was cooled to room temperature, and the ground bean sprouts fermentation broth of the present invention was mixed at 41.5 wt% based on the total weight of the fermentation broth. The final mixed fermented beverage was stored in refrigerator for 5 or less.

The method for producing the ground bean sprouts fermented beverage of the present invention is shown in Fig.

10 to 10% by weight of fructooligosaccharide, 5 to 10% by weight of apple concentrate, 5 to 10% by weight of a concentrate of pear juice, 30 to 50% by weight of ground bean sprout fermentation stock solution, 20 to 30% 1% to 5% by weight of fashion fruit, 5% to 10% by weight of a concentrated concentrate of Goldenberry.

< Example  2> Land bean sprouts fermented beverages Antioxidant power

The electron donating ability (EDA) of the ground bean sprouts fermentation broth was analyzed by modification of the Blois method (Blois, 1958, Nature, 181, 1199-1200). One hundred samples were taken from the sample for analysis and 1.4 ml of 110 ^-4 M DPPH (a, a-diphenyl-picrylhydrazyl) was mixed well. After 4 minutes, the mixture was centrifuged at 12,000 rpm for 3 minutes in a centrifuge. The supernatant was taken and the absorbance at 525 nm after 10 minutes at room temperature was expressed as percentage compared to the control.

Comparison of Antioxidant Capacity of Land Soybean Sprout Fermented Beverage with the Content of Land Soybean Sprout Fermentation Ingredient ratio
Electron donating ability (EDA)
Land bean sprouts fermentation liquid 50% + oligosaccharide 10% + purified water 40%
97.7%
Land sprouts fermentation 30% + oligosaccharide 10% + purified water 60%
93.4%
Land bean sprout fermentation liquid 10% + oligosaccharide 10% + purified water 80%
67.9%
Land bean sprout fermentation liquid 5% + oligosaccharide 10% + purified water 85%
43.1%
Land bean sprouts fermentation liquid 2% + oligosaccharide 10% + purified water 88%
35.8%

As a result, as shown in [Table 2], the antioxidant activity of the soil bean sprouts fermented liquid was higher than that of the ground bean sprouts fermented liquid.

< Example  3> Land sprouts Resveratrol  Content and amino acid content

<3-1> Measurement of resveratrol content of the ground bean sprouts

2 ml of the ground bean sprouts fermented product prepared in Example 1-3 was suspended in 10 ml of 80% methanol, treated with an ultrasonic processor (Branson 5210, Branson Ultrasonics Corporation, Danbury, CT, USA) for 5 minutes, And used. The resveratrol content of the prepared samples was measured by HPLC analysis. (Kim et al., 2006, 51 (S): 259-263)

Resveratrol content of ground bean sprouts fermented Ground bean sprouts juice
Land sprouts fermented liquid
trans-resveratrol
(ug /)
0.60.3
2.50.8

As a result, as shown in Table 3, it was confirmed that the trans-resveratrol content of the ground bean sprouts fermented by peanut germination was superior to that of the ground bean sprouts extract.

<3-2> Amino acid content

Amino acid content was analyzed by Pulmuone Food Safety Center by HPLC analysis as shown in [Table 2].

Amino acid content measurement result Amino acid
Ground bean sprouts juice
(mg / 100g)
Land sprouts fermented liquid
(mg / 100g)
Cystine
48.19
223.58
Proline
165.10
557.70
Phenylalanine
63.07
286.86
Tyrosine
20.86
104.41
Threonine
41.97
242.22
Isoleucine
31.65
186.14
Alanine
224.47
973.02
Aspartic acid
45.30
146.55
Arginine
65.71
288.71
Cystine
2.34
41.43
Serine
82.43
333.05
Balin
44.53
299.87
Methionine
10.17
38.75
Lee Sin
21.67
149.28
Leucine
32.40
236.98
Glycine
31.27
391.22
Glutamic acid
62.97
307.54
Asparagine
136.24
1102.83
Glutamine
58.07
23.73
Tryptophan
13.03
74.52
Total amino acid
1201.44
6008.39

As a result, as shown in Table 4, total amino acids in the fermented soybean sprouts were five times higher than those of the fermented soybean sprouts.

< Example  4> Evaluation of preference of fermented beverages according to the ratio of fermented bean sprouts

In Example 1, PMO 08 ( Lactobacillus plantarum PMO 08) The relative preference of ground bean sprouts fermented beverages according to the proportion of fermented soybean sprouts fermented using lactic acid bacteria to 100 males and females aged between 30 and 40 years was evaluated.

Sensory Evaluation Results of Fermented Bean Sprouts Ingredient ratio
Rating (person)
Land bean sprouts fermentation liquid 50% + oligosaccharide 10% + purified water 40%
27%
Land sprouts fermentation 30% + oligosaccharide 10% + purified water 60%
36%
Land bean sprout fermentation liquid 10% + oligosaccharide 10% + purified water 80%
18%
Land bean sprout fermentation liquid 5% + oligosaccharide 10% + purified water 85%
12%
Land bean sprouts fermentation liquid 2% + oligosaccharide 10% + purified water 88%
7%

As a result, as shown in Table 5, it can be seen that the most preference is obtained when 30% of the fermented bean sprouts, 10% of the oligosaccharide and 60% of the purified water are mixed.

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Claims (5)

(a) vacuum drying the ground bean sprouts;
(b) pulverizing the vacuum-dried ground bean sprouts of step (a); And
(c) fermenting the ground bean sprouts of step (b) by inoculating the lactic acid bacteria. The method according to claim 1, wherein the lactic acid bacterium of step (c) is PMO 08 ( Lactobacillus plantarum PMO 08).
(a) mixing and heating sterilized purified water, fructooligosaccharide, apple concentrate, pear juice concentrate, fashion fruit, and goldenberry concentrate; And
(b) mixing the ground bean sprouts fermented product of claim 1 with the material mixed in the step (a).
A fermented bean sprout fermented drink, which is produced by the production method of claim 3.
A fermented bean sprout fermented with increased antioxidant activity produced by the method of claims 1 to 2.

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