KR20180002105A - Manufacturing method of schizandra chinensis syrup using lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for producing a schizandra syrup using lactobacillus, comprising the following steps: a pretreatment step for cleaning and drying schizandra; a raw material mixing step for mixing honey and lactobacillus along with the pretreated schizandra in the pretreatment step; and a fermentation step for fermenting the mixture produced in the raw material mixing step. The schizandra syrup produced by the steps contains natural honey and schizandra, and is enriched with various nutrients. In addition, by containing lactobacillus, the schizandra syrup of the present invention is beneficial to human body, ensures excellent antioxidant functions, and has short duration for fermentation.

Description

Technical Field [0001] The present invention relates to a method for producing omiza blue using a lactic acid bacterium,

The present invention relates to a method for producing omija blue using lactic acid bacteria. More particularly, the present invention relates to a method for producing omija blue using lactic acid bacteria. More particularly, the present invention relates to a method for producing omija blue In addition, the present invention relates to a process for producing Omija zeolite using lactic acid bacteria showing an advantage of short fermentation period.

Lactic acid bacteria have various physiological activities as bacteria which are useful for fermentation. Among them, lactic acid bacteria have been scientifically proven to improve the intestinal fermentation, to maintain intestinal microflora, to detoxify toxic substances produced by intestinal microbes, to improve diarrhea and constipation, to strengthen immune function and to have anticancer effect. In addition, vitamin B12, folic acid, nicin, and physiologically active substances produced during cultivation of lactic acid bacteria have direct or indirect effects on our health, such as growth inhibition of enterococci. In particular, it has been found that cholesterol and lipid lowering effects are exhibited in animals and humans according to the regular use of lactic acid bacteria. Lactic acid bacteria is a microorganism that decomposes saccharides such as glucose to produce lactic acid, and has a characteristic of coexisting well with other microorganisms. In addition, it is an important microorganism which is also used as a formulant by preventing the abnormal fermentation by germs living in the intestines of mammals. Gram positive bacteria, lactic anaerobic or anaerobic. There is no motility, and most of them are catalase negative. Various vitamins, amino acids and some kinds of peptides are required for growth. Lactic acid produced by fermentation of lactic acid inhibits the growth of pathogenic bacteria and harmful bacteria.

Omija is a fruit of native tree plant belonging to Magnoliaceae and is unique in flavor and taste, and is mainly used as Omija tea, Omija liquor, and Omiza lacquer ware. Especially in summer, it is mainly used for appetite with red sweet and refreshing taste. The sour taste of pulp is mainly malic acid and tartaric acid, and it is known to be mainly caused by organic acid. The pharmacological efficacy of omija in oriental medicine has been used for promotion of fatigue recovery, reduction of cholesterol, improvement of subjective symptoms due to nervous disorders, increase of body resistance, improvement of mental work efficiency, enhancement of liver detoxification ability and protection of liver. Has come.

Honey is a sweet, sticky sticky, golden liquid food made from flowers and made from their honey pockets. Honey has a different flavor and color depending on the flowers that make honey. Most commercial honey is obtained from clover. The nectar of flowers is converted into glucose and fructose, which is the main component of sucrose, and matures with honey as the extra moisture disappears. The honeycomb that stores honey is composed of a regular two-ply hexagonal room made of beeswax and propolis from the worker bees. It is used as a food for caterpillars and other criminal families in the winter. Beekeepers sell it as a delicacy, and they extract beeswax for various purposes. Honey contains 18% moisture and is soluble in water and crystals at 10 ~ 18 ℃. It has a germicidal effect with a weak acidity and it is used to treat burns and abrasions. It is one of the fastest digestible foods and it is widely used for baking bread, candy, fruit processing, cereal, medicine and so on. It was the only party member to the ancient people and was also important in medicine. It was used to make fermented mead (honey liquor) and mixed with wine and other alcoholic beverages. It was used as a preservative in Egypt and in other countries of India and Asia to store fruit or make rice cakes, sugar balls, etc. Honey also appears in the Bible and the Koran. In Korea, honey has been collected from ancient times and used as food and medicine.

On the other hand, fermentation refers to the conversion of disaccharide into monosaccharide by enzyme action. When sugar is ingested, it can be absorbed by the fermentation process and then converted to monosaccharide. This is due to the fact that people digest and absorb food into fermentation, causing burrs and farts. Processed food is a dead food, so it consumes a lot of enzymes in the body. Therefore, it is said that processed foods may deplete enzymes in the body. About 3,000 enzymes are needed in our body. If this enzyme is insufficient, the immune system of human body will decrease and cause the disease. The omija producer sells the raw omija with sugar and the consumer dilutes it with water.

It is very regrettable if a consumer does not have common sense about fermentation and eat Omija sugar pickles simply because Omija is good for his body. Honey pickling is a different dimension than pickling sugar. The main ingredient of honey is monosaccharide (glucose or fructose) and monosaccharide is a complete food. Sugar pickling requires about a year to ripen, but honey pickling does not require a long ripening period. Whether it is an omelet or a juice, it must undergo a fermentation process. The fermentation period varies depending on the fermentation target and the place and temperature, but should be at least 6 months. Fermentation refers to the process in which sucrose (polysaccharide sugar) is converted to monosaccharide. Therefore, pickled omija should not be eaten immediately after purchase, but should be eaten after at least 6 to 12 months.

It is best if the sugar is visibly picked up after at least 3 months after it has completely dissolved sugar and then it is best to consume Omija egg and consume it after fermentation for 6 months or more in a well-ventilated complex. However, Conventionally, the fermentation time of the fermentation process takes 6 months or more.

Korean Patent Laid-Open No. 10-2015-0145070 (December 29, 2015).

It is an object of the present invention to provide a method for producing lactic acid bacteria, which comprises an omega and a natural honey and is rich in various nutritional components and contains lactic acid bacterium, which is beneficial to the human body and exhibits an excellent antioxidative effect, And to provide a method for producing omzia blue.

The object of the present invention is to provide a method for preparing a honeycomb structure, which comprises a pretreatment step of washing and drying omija, a raw material mixing step of mixing lactic acid bacteria and natural honey to the pretreated omija through the pretreatment step and a fermentation step of fermenting the mixture prepared through the raw material mixing step And a method for producing oomycetes using the lactic acid bacteria.

According to a preferred feature of the present invention, the lactic acid bacterium is at least one selected from the group consisting of Lactobacillus casei and Lactobacillus frantarium.

According to a more preferred feature of the present invention, the raw material mixing step comprises 100 parts by weight of omija, 1 to 10 parts by weight of lactic acid bacterium and 10 to 50 parts by weight of natural honey, and the fermentation step is carried out at a temperature of 10 to 30 ° C for 30 to 40 Day.

According to a more preferred feature of the present invention, the raw material mixing step comprises mixing 100 parts by weight of Omija washed and dried with purified water through the pretreatment step, 6 parts by weight of lactic acid bacteria having 1: 1 part by weight of Lactobacillus casei and Lactobacillus frantarium And 30 parts by weight of natural honey, and the fermentation step is performed at a temperature of 20 캜 for 35 days.

The process for producing Omija blue using the lactic acid bacterium according to the present invention is characterized in that it contains Omija and natural honey and is rich in various nutritional components and is excellent in providing Omija blue which is beneficial to human body and contains excellent antioxidative effect Effect.

In addition, since the fermentation period is short, it shows an excellent effect of providing the oomycetes in a short time.

In addition, lactic acid bacteria and honey are added to promote digestion, and antibiotics can be produced in the body to improve various immune functions.

FIG. 1 is a flowchart showing a method for producing Omija blue using lactic acid bacteria according to the present invention.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The method for preparing Omija blue using lactic acid bacteria according to the present invention comprises a pretreatment step (S101) for washing and drying omija, a raw material mixing step (S103) for mixing lactic acid bacteria and natural honey to the pretreated omija through the pretreatment step (S101) And a fermentation step (S105) of fermenting the mixture produced through the raw material mixing step (S103).

The pretreatment step (S101) is a step of washing and drying the omija. After the omija is selected and cleaned with purified water, the moisture remaining on the surface of the omija is removed using a drier or the like.

The foreign substances remaining on the surface of the omija can be removed through the washing process. Through the drying process, moisture remaining on the surface of the omija is removed to change the sugar content of the omija blue, It is a step to suppress.

In the mixing step (S103), lactic acid bacteria and natural honey are mixed with the pretreated omelet through the pretreatment step (S101). In 100 parts by weight of the pretreated omelet through the pretreatment step (S101), 1 to 10 wt. And 10 to 50 parts by weight of natural honey.

The lactic acid bacteria not only shortens the manufacturing time of the omija blue according to the present invention but also promotes digestion and produces various antibiotics in the body to improve various immune functions. When the content of the lactic acid bacterium is less than 1 part by weight, If the content of the lactic acid bacterium exceeds 10 parts by weight, the effect is not greatly improved but the taste of the oomija blue is decreased and the manufacturing cost is increased.

At this time, it is preferable that 1 to 10 parts by weight of the above-mentioned lactic acid bacterium is contained, and it is preferably composed of at least one selected from the group consisting of Lactobacillus casei and Lactobacillus frantarium. The lactic acid bacteria listed above can be purchased from the microbiological resource center of Korea Research Institute of Bioscience & The production process of the lactic acid bacteria will be described in detail below.

First, in a clean bench, the agar medium prepared by dissolving in distilled water is inoculated through a sterilized platinum nail, and the inoculated lactic acid bacteria are grown in an incubator according to the growth temperature. The individual microorganisms inoculated in the solid medium were inoculated into each liquid medium (MRS broth - lactic acid bacteria). The liquid medium was dissolved in boiling water, sealed in a bottle, sealed in a foil, and then autoclaved at 121 ° C for 15 minutes After sterilization and cooling in a clean bench through ultraviolet light and blowing, the solid medium is inoculated. The inoculated bottles are sealed with foil, resealed with parafilm, placed in a shaking incubator, and cultured for 2 to 4 days. The lactic acid bacterium produced as described above is put into a fermentation tank and cultured for 2 to 7 days in a bubbling state, and used as a lactic acid bacterium for the production of lactic acid bacterium, Omija vinegar and blue.

The prepared lactic acid bacterium is preferably subjected to subculture for aging and contamination, and it is preferable to newly purchase and use the bacterium after about two months.

It contains 10 to 50 parts by weight of natural honey and contains Batamin B to relieve stress and improve insomnia. It is rich in potassium and prevents adult diseases, contains iron to prevent anemia, Because it is discharged and glucose is the main component, it strengthens capillary blood vessels and removes cholesterol to prevent and improve hypertension. Particularly, it is preferable to use acacia honey as the natural honey. It is a component which becomes the main ingredient of the omija together with the omija, and plays a role of making the omija in the form of blue without alteration.

When the content of the natural honey is less than 10 parts by weight, the above effect is insignificant. When the content of the honey honey is more than 50 parts by weight, the excess amount of the natural honey is excessively added, .

The fermentation step (S105) is a step of fermenting the mixture prepared through the raw material mixing step (S103). The mixture prepared through the raw material mixing step (S103) is heated at a temperature of 10 to 30 DEG C for 30 to 40 days In general, the fermentation and fermentation period of Omija blue is 6 months or more, whereas the production method of Omija zeolite using the lactic acid bacteria according to the present invention includes lactic acid bacteria, and fermentation can be completed in 30 to 40 days even at room temperature.

If the fermentation temperature is less than 10 ° C or the fermentation period is less than 30 days, the efficiency of the fermentation process is deteriorated. If the fermentation temperature exceeds 30 ° C or the fermentation period exceeds 40 days, Bacteria can be proliferated.

Hereinafter, the physical properties of Omija blue prepared through the method for producing Omija blue using the lactic acid bacteria according to the present invention and the method for producing the same will be described with reference to examples.

≪ Example 1 >

100 parts by weight of Omija washed and dried with purified water, 6 parts by weight of lactic acid bacteria (3 parts by weight of Lactobacillus casei and 3 parts by weight of Lactobacillus frantarium) and 30 parts by weight of natural honey were mixed and fermented at a temperature of 20 캜 for 35 days To produce omiza blue.

≪ Comparative Example 1 &

100 parts by weight of omiza washed and dried with purified water and 30 parts by weight of sugar were mixed and fermented at a temperature of 20 캜 for 180 days to prepare omiza blue.

The sensory evaluation of Omija blue prepared through Example 1 and Comparative Example 1 was carried out and is shown in Table 1 below.

(However, the sensory evaluation was conducted by using the 7-point symbol scale method with 15 points for trained sensory test agents, 7 points for taste, flavor and overall palatability, and 1 point for dislike extremely Stone & Sidel, Sensory evaluation practices, Academic press Inc., New York, USA, p 45. 1985).

<Table 1>

As shown in Table 1 above, the Omija Cheong produced in Example 1 according to the present invention is superior in taste, flavor, and overall palatability in spite of the short production time as compared with Omija Blue of Comparative Example 1, Is improved by 10% or more.

The moisture, fat, protein and total sugar content of Omija blue prepared through Example 1 and Comparative Example 1 were measured and are shown in Table 2 below.

(However, the content of fat and total sugar was determined by AOAC method, protein content was determined by Kjeldahl nitrogen determination method, and water content was measured by the constant volume method at 105 ° C.

For example, if the protein is boiled for a long time with concentrated sulfuric acid in the presence of a catalyst (eg, CuSO ₄ , SeO ₂ or HgO), the nitrogen will be all (NH ₄ ) ₂ SO ₄ . An excess amount of NaOH is added to a predetermined amount of the mixture, and the resulting ammonia is absorbed into a H ₃ BO ₃ solution and titrated with a standard acid solution to determine the amount of ammonia and further the amount of nitrogen. The protein contains 16% nitrogen on average. That is, it corresponds to 1 mg N≡100 / 16≡6.25 mg protein. Therefore, multiplying the value of nitrogen measured by Kjeldahl method by 6.25 gives the protein content.

<Table 2>

As shown in Table 2 above, moisture, fat, protein, and total sugar content of common Omija were 80 ± 2%, 1 ± 0.2%, 1.2 ± 0.1%, and 14 ± 2%, respectively. In the case of water, the water content of the omiza blue of Comparative Example 1 and the omija blue of Example 1 were 30 ± 3% and 51 ± 3%, respectively, which were considerably low. This is because the addition of sugar in the case of Omija zein of Comparative Example 1 and the addition of natural honey in the case of Example 1 show that the water content is lowered.

In the case of fat, the omija blue of Comparative Example 1 and the omija blue of Example 1 showed 0.9 ± 0.2% and 0.9 ± 0.1%, respectively. In the case of proteins, the proteins of Comparative Example 1 and Comparative Example 1 were 1.1 ± 0.2% and 1.0 ± 0.2%, respectively, which were relatively low. In particular, the protein of Example 1 exhibited a low protein content because the protein was hydrolyzed by lactic acid fermentation.

In addition, the total sugar content of the Omija gum of Comparative Example 1 and the Omija gum of Example 1 was 67 + 4% and 43 + 3%, respectively, which were very high. This is because the addition of sugar at the time of preparation of Omija blue of Comparative Example 1, and the addition of natural honey in the case of Omija Zin of Example 1 increase the total sugar content.

The acidity of the Omija blue prepared through Example 1 and Comparative Example 1 was measured and shown in Table 3 below.

{PH (acidity) of Omija blue was obtained by adding 10 ml of H ₂ O to 5 g of a sample, homogenizing it with a homogenizer, and measuring with a TOA HM-20S digital pH meter.

<Table 3>

As shown in Table 3 above, the pH (5.2) of the omija blue of Example 1 was lower by about 11.5% than the pH (5.8) of the omija blue of Comparative Example 1 because the fermentation by-products of the acid species were generated by lactic acid fermentation It is judged that the pH is lowered.

The sugar content of the Omija blue prepared in Example 1 and Comparative Example 1 was measured and shown in Table 4 below.

(However, the sugar content was measured seven times repeatedly with a Britsch sugar meter and expressed as an average value.)

<Table 4>

As shown in Table 4 above, the sugar content of Omija blue of Comparative Example 1 was 67.7 Brix, while that of Example 1 was 43.5 Brix, and the sugar content was decreased by 55.6%. This is because lactic acid bacteria are used instead of natural honey The result is expected to be used.

The number of remaining lactic acid bacteria of Omija blue prepared in Example 1 was measured and shown in Table 5 below.

<Table 5>

As shown in Table 5 above, it can be seen that a large amount of lactic acid bacteria remained in the Omija Cheong produced through Example 1 of the present invention.

The antioxidative effects of the Omija blue prepared in Example 1 and Comparative Example 1 were measured and are shown in Table 6 below.

(However, the electron donating ability (DPPH) assay method was selected as a method for measuring the antioxidant effect. DPPH (1,1-diphenyl-2-picrylhydrazyl) was used to measure free radical scavenging activity by varying concentration of solvent (water, ethanol) extract.

That is, 0.6 ml of each extract was added to 2.4 ml of 4.0 × 10 -4 M DPPH solution, and the mixture was shaken for 10 seconds with a vortex mixer. After incubation at room temperature for 30 minutes, the absorbance at 517 nm was measured and the antioxidant activity Respectively.

For comparison, ascorbic acid, which is an antioxidant, was added at the same concentration as the sample, and the same method was used.

<Table 6>

As shown in Table 6 above, the antioxidative effect of Omija blue of Comparative Example 1 was 62.48% when extracted with ethanol, and that of Example 1 was 70.79% 1), it was found that the fire effect was improved by about 13.3%.

In addition, when Omiza blue of Comparative Example 1 was extracted with water, it was 46.71%, but that of Example 1 was 51.48%, and that of Omiza Blue of Example 1 was about 10.2% It can be seen that the antioxidant effect is improved. It is anticipated that the antioxidant activity by lactic acid bacteria is increased due to the production of antioxidants.

Therefore, the method of producing omiza blue using the lactic acid bacteria according to the present invention is characterized in that it contains omija and natural honey and is rich in various nutritional ingredients. It contains beneficial bacteria and has excellent antioxidative effect. Hour, and lactic acid bacteria and honey are added to promote digestion and produce antibiotics in the body, thereby improving various immune functions.

S101; Preprocessing step
S103; Raw material mixing step
S105; Fermentation stage

Claims (4)

A pretreatment step of washing and drying the Schizandra chinensis;
A raw material mixing step of mixing lactic acid bacteria and natural honey to the pretreated omija through the pretreatment step; And
And a fermentation step of fermenting the mixture prepared through the raw material mixing step.
The method according to claim 1,
Wherein the lactic acid bacterium is at least one selected from the group consisting of Lactobacillus casei and Lactobacillus frantarium.
The method of claim 2,
Wherein the raw material mixing step comprises 100 parts by weight of omija, 1 to 10 parts by weight of lactic acid bacteria, and 10 to 50 parts by weight of natural honey,
Wherein the fermentation step is performed at a temperature of 10 to 30 DEG C for 30 to 40 days.
The method of claim 3,
The raw material mixing step was performed by mixing 100 parts by weight of Omija washed and dried with purified water through the pretreatment step, 6 parts by weight of lactic acid bacteria having 1: 1 part by weight of Lactobacillus casei and Lactobacillus frantarium, and 30 parts by weight of natural honey under,
Wherein the fermentation step is performed at a temperature of 20 ° C for 35 days.

Images