KR20180016164A - Method for manufacturing fermentation mixture of dietary fiber and lactic acid bacteria - Google Patents

Abstract

Disclosed is a method for manufacturing mixed fermented dietary fiber lactobacillus. The method includes: a step of extracting a strain of lactobacillus kimchi from kimchi; a step of inserting at least one from powdered skim milk and glucose into a fermenting tank, mixing the same and culturing the extracted lactobacillus kimchi strain; a step of inserting the mixture into a mixing tank for mixing, and manufacturing a mixed fermented dietary fiber lactobacillus by inserting the cultured lactobacillus kimchi for further culturing; a step for coating a film onto the manufactured mixed fermented dietary fiber lactobacillus; and a step for freeze-drying the coated mixed fermented dietary fiber lactobacillus. According to the present invention, after culturing rice bran, or fermented soybean, Chinese pepper, ginger, aloe ferox, and amino acids compound with the lactobacillus, and by coating the same onto the cultured mixed fermented dietary fiber lactobacillus, both the dietary fiber and lactobacillus can be ingested. Therefore, an increase in the basal body temperature and improved bowel movement can be expected.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermentation-mixed dietary fiber and lactic acid bacteria,

The present invention relates to a method for producing dietary fiber lactic acid bacteria. More specifically, the present invention relates to a method for producing a fermented mixed-fiber lactic acid bacterium in which both dietary fiber and lactic acid bacteria can be simultaneously ingested and allowed to enter the intestine.

Until recently, our food culture was able to shorten intestinal transit time, increase bowel movements, and enable intestinal lactobacillus to function smoothly by taking a large amount of dietary fiber. However, westernization and instant waxing of dietary habits have increased caloric intake, dietary fiber intake has decreased, and exercise amount has also decreased. To solve these problems, it is necessary to develop dietary fiber supplement foods that can smooth out bowel movement by using dietary fibers such as rice bran or chongkukjang, or to supplement dietary fiber made with fruits, saccharides, vitamins and minerals (US Patent Publication No. US2002 / 0127319). However, these developed products have problems in that they are easily mixed with other substances or mixed with saccharides, and not only are they easily swollen, but also they are inferior in ease of ingestion, and have a problem of avoiding ingestion due to their unique odor. Sugar (xylitol or oligosaccharide ), There was a problem in that constipation occurred rather than some of the consumers who had bad intestinal environment (without lactic acid bacteria).

Here, dietary fiber is an indigestible polymer substance which is difficult to be degraded by human digestive enzymes, and is a term that is called to refer to the cell wall component of a plant. Dietary fiber is classified as water-soluble and insoluble based on solubility in water. Cellulose is a long chain type glucose polymer such as amylose, or it forms a very strong fibrous structure because it is closely connected with an alpha straight line. Because of this property, components constituting the cell wall of the plant, acting as an adhesive, are dissolved or swollen in water, It is divided into dietary fiber. Rice bran, and potatoes. It is a component that selectively aids or benefits the growth or activity of one or a limited number of bacterial species in the large intestine with the potential to improve health in the human body.

On the other hand, lactic acid bacteria grow well in milk (lactic acid) and produce a lot of short-chain fatty acids including lactic acid (lactic acid) to inhibit the growth of germs and prevent decay. In addition, antibiotics, antioxidants, enzymes, And is involved in the regulation of various physiological activities and health functions of cells. To date, the results of lactic acid bacteria study have shown that controlling intestinal immunity can improve constipation, inhibit cancer-related enzymes, reduce stress genes (c-fos), promote emotional lomons serotonin and dopamine production, stimulate the thyroid gland Stimulates tyrosine tyrosine hormone to improve depression and suppresses the production of corticotropin, which stimulates parasympathetic nerves. Thus, the regulation of TNF-a, IgA, Of the natural killer cell apoptosis and the activity of the autophagy, and the lactic acid cell membrane polysaccharide promotes the production of proteins and glucose regulatory proteins which are important for controlling autophage production, And to inhibit Th1 autophage cytokine and nitric oxide production and Th2 autophage inhibition cytokine production This was reported in a variety of functionality, such as monocytes facilitate gripping the auto generated.

US Patent Publication No. US2002 / 0127319, Publication Date: Sep. 12, 2002 "COMPOSITION CONTAINING XYLITOL AND FIBER"

SUMMARY OF THE INVENTION The present invention has been made in order to solve the problems of the prior art described above, and an object of the present invention is to provide a lactic acid bacterium (Lactobacillus sp.) Extracted from kimchi in a mixture containing rice bran, chongkukjang, rice ginger, ginger, aloe extract, The present invention also provides a method for producing fermented mixed fiber fermented lactic acid bacteria, which comprises fermenting a fermented mixed fiber of fermented lactic acid bacteria to cultivate fermented plant fiber and cultivating fermented mixed fiber lactic acid bacteria to simultaneously feed dietary fiber and lactic acid bacteria.

According to another aspect of the present invention, there is provided a method for producing a fermented mixed dietary fiber lactic acid bacterium comprising the steps of: (a) extracting a Kimchi lactic acid bacteria strain from a kimchi; (b) adding and mixing at least one of skim milk powder and glucose into a fermentation tank, and then introducing and culturing the extracted Kimchi lactic acid bacteria strain; (c) mixing and mixing the mixture in a mixing tank, adding the cultured Kimchi lactic acid bacterium, and conducting the present culture to produce a fermented mixed-fiber lactic acid bacterium; (d) coating a film film on the prepared fermented mixed dietary fiber lactic acid bacteria; And (e) lyophilizing the coated fermented mixed dietary fiber lactic acid bacteria.

Wherein the step (a) comprises: obtaining a kimchi liquid through fermentation of the kimchi; Separating the strain by centrifuging the kimchi solution; Adding at least one of skim milk powder, lactose, peptone, and glucose to the strain, and culturing the strain; And a step of diluting and culturing the cultured strain to extract the Kimchi lactic acid bacteria strain.

Wherein the step (b) comprises: adjusting the pH of the fermentation tank to be 5 + 1 or more; Adding at least one of skim milk powder and glucose to the fermentation tank and mixing the mixture at 25 to 37 ° C for 30 minutes to 60 minutes; Adding the extracted Kimchi lactic acid bacteria strain; And incubating the mixture for a set time while stirring the mixture at set time intervals.

In the step (c), the mixture includes dietary fiber, sancho, ginger, Aloe ferox, complex amino acid, and purified water.

Wherein the step (c) comprises: adding the cultured Kimchi lactic acid bacteria to the mixture at a predetermined mixing ratio; And adjusting the temperature of the mixing tank to 25 to 37 캜 and culturing the fermented mixed fiber lactic acid bacteria for a preset time with stirring at a set time interval.

The step (d) comprises mixing and dissolving purified water in a ratio of 7: 1: 5 of sodium alginate, gellan gum and glycerin; Coating the film-coating liquid on the prepared fermented and mixed dietary fiber lactic acid bacteria; And performing a secondary coating that is a encapsulating coating on the primary coating result.

In the step (e), the lyophilization is preferably performed within a range of -24 to -42 ° C.

As described above, according to the fermentation-mixed dietary fiber producing method of the present invention, the lactic acid bacterium is cultured in the rice bran or chongkukjang powder, the chinese gum, the ginger, the aloe ferment or the complex amino acid, By coating a film membrane on the mixed dietary fiber lactic acid bacteria, dietary fiber and lactic acid bacteria can be ingested at the same time, so that basal body temperature elevation action and improvement of bowel activity can be expected. Through the basal body temperature elevation action, the cold constitution improvement and the cold body can be warmed. On the other hand, as the film is coated on the fermented mixed fiber lactic acid bacteria, the lactic acid bacteria and the dietary fiber are introduced into the large intestine to improve the intestinal environment, and the effect of improving the shortening and bowel function can be obtained.

FIG. 1 is a flow chart of a method for producing fermented mixed fiber lactic acid bacteria according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the present invention and the accompanying drawings, wherein like reference numerals refer to like elements.

It is to be understood that when an element is referred to as being "comprising" another element in the description of the invention or in the claims, it is not to be construed as being limited to only that element, And the like.

Meanwhile, it should be understood that the fermentation-mixed dietary fiber lactic acid bacteria producing method of the present invention performs the functions of each step by the device performing the function.

Hereinafter, an embodiment in which the fermentation-mixed dietary fiber lactic acid bacteria producing method of the present invention is implemented will be described with reference to specific examples.

FIG. 1 is a flow chart of a method for producing fermented mixed fiber lactic acid bacteria according to an embodiment of the present invention.

Referring to FIG. 1, Kimchi lactic acid bacteria strains are extracted from Kimchi (S1).

The fermentation tank is filled with skimmed milk powder, glucose and the like, and then the extracted Kimchi lactic acid bacteria strain is added and cultured (S2).

The fermented mixed dietary fiber Lactobacillus was prepared by mixing the dietary fiber powder, acid ginger, ginger (health), Aloe ferox, complex amino acid and purified water into the mixing tank and adding the cultured Kimchi lactic acid bacterium to this culture. (S3). Here, as the dietary fiber powder, rice bran or chonggukjang can be used.

On the other hand, the mixing ratio of the input ingredients is 30 to 60% of rice bran or chongkukjang, 1-15% of ginger, 1-15% of ginger, 1-15% of skim milk powder, 1-10% of glucose, 1-5% of aloe extract powder, 1 to 7% of sodium, 0.1 to 1% of gellan gum, 1 to 5% of glycerin, 1 to 5% of soybean peptide, 1 to 2% of guar gum, 0.5 to 2% of sucrose fatty acid ester, 1 to 3%.

In order to prevent the fermentation-mixed dietary fiber lactic acid bacteria from being killed in the digestion process, the prepared film-coated fermented dietary fiber lactic acid bacteria is coated (S4).

The coated fermented mixed dietary fiber lactic acid bacteria are freeze-dried and hot-air dried (S5).

The dried fermentation-mixed dietary fiber lactic acid bacteria are granulated and commercialized (S6).

Hereinafter, the respective steps S1 to S6 will be described in detail.

In S1,

Kimchi is spontaneously fermented at room temperature. At this time, the fermented kimchi liquid can be obtained.

On the other hand, the strain is separated from the kimchi solution by centrifugation. The isolated strain is put into a 1 L stain beaker, and at least two of skim milk powder, lactose, peptone, and glucose are added. Then, incubate at 37 ± 5 ° C for 24 ± 12 hours. After cultivation is completed, 100 ml is taken, diluted 10-fold with purified water, again 10 ml is taken and centrifuged. Here, the dilution ratio can be arbitrarily changed. Thus, the Kimchi lactic acid bacteria strain can be extracted through centrifugation.

In S2,

The fermentation tank is sterilized at 98 ± 10 ° C. Then, check the pH, pH, salinity etc. of the fermentation tank. Then, add P.H modulator so that P.H is above 5 + 1. On the other hand, non fermented milk, glucose, etc. necessary for the growth of lactic acid bacteria are added to the fermentation tank to increase the growth conditions. Mix skim milk powder and glucose for 30 minutes ~ 60 minutes and adjust fermentation tank temperature to 25 ~ 37 ℃ which is the optimum growth temperature of lactic acid bacteria. Add the Kimchi lactic acid bacteria strain, which is extracted while stirring the mixed skim milk powder and glucose. At this time, the temperature is adjusted to 25 to 37 ° C, stirred at intervals of 1 hour, and cultured for 12 to 24 hours. Thus, Lactobacillus plantarum, a typical Kimchi lactic acid bacteria strain, can be obtained.

At S3,

Dietary fiber powder, sancho, ginger (health), aloe extract (Aloe ferox), complex amino acid, purified water, etc. are put into a mixing tank and the cultured Kimchi lactic acid bacteria are added at a set mixing ratio. At this time, the amount of the cultured kimchi lactic acid bacteria or lactose (lactic acid bacteria) or the lactic acid bacteria cultured in the culture medium is 20 to 60%, the acidic fiber is 1 to 15%, the ginger (health) is 1 to 15%, the aloe ferment is 1 to 5% The mixture containing the Bacillus plantarum 1-3% and the purified water 40-98% was stirred while the cultured Kimchi lactic acid bacteria were added. The temperature of the mixing tank was adjusted to 25-37 ° C and stirred for 12 hours to 36 hours And cultured to produce a fermented mixed fiber fiber lactic acid bacterium.

Specifically, the mixing ratio of the input ingredients was 21% for dietary fiber powder, 7% for acid powder, 15% for ginger powder, 2% for skim milk powder, 2% for glucose, 2% for aloe extract powder, 0.2% for complex amino acid, %, And purified water 47.8%.

At S4,

The first coating solution is prepared in a ratio of 7: 1: 5 of sodium alginate, gellan gum, and glycerin to purified water as a galvanization coating and a protein coating step. First, adjust the temperature of the purified water to 60 ± 10 ° C and dissolve gellan gum. Then, the purified water is raised to 70 占 10 占 폚 or higher, and sodium alginate is dissolved in purified water. If necessary, casein sodium may be added. Then, glycerin is added thereto to prepare a coating solution for a film of the film of the present invention.

On the other hand, the prepared film-coated fermented lactic acid bacteria fermented mixed dietary fiber coating solution was added and mixed for 60 ± 10 minutes to be primary coated. Subsequently, a secondary protein coating solution capable of performing encapsulation coating is added to the resultant primary coating, followed by mixing for 30 ± 10 minutes. Here, the secondary coating solution is soy peptides, guar gum and sucrose fatty acid esters, and the mixing ratio thereof is 5: 1: 0.5.

The purified water temperature is boiled at 60 ± 10 ° C, and guar gum is added to dissolve.

A soybean peptide and a fatty acid ester are added thereto to prepare a second coating solution.

Coating with protein can prevent lactic acid bacteria from killing the intestinal duodenum by proteolytic enzymes secreted from the stomach pancreas secreted from the stomach.

In S5,

The resultant secondary coating (dietary fiber in which the lactic acid bacteria are cultured) is frozen at -24 to -42 ° C. The freeze-dried lactic acid bacteria in fermented mixed fiber 15 ~ 35 ℃ in vacuo ^{(0.5kg / cm 2 ~ 2kg /} cm 2) in vacuum to a final moisture content of 2.0% ~ less than 3.0%. If the water content is high, it will not be granulated and the bacteria will die easily. On the other hand, hot air drying (85 ± 10 ° C) may be included in the drying process.

In S6,

The freeze-dried and vacuum-dried fermented mixed fiber lactic acid bacteria are uniformly granulated using an 80 mesh (mesh) grinder.

At this time, saccharides and the like may be mixed and formed into any one form selected from the group of powders, granules, circles, tablets, and capsules of the mixture

Experimental Example 1. Results of confirming the rise in body temperature

The subjects were selected from the 20s to 40s who had symptoms of constipation. The experimental period was 10 days, the 5th day was taken as usual, and the remaining 5 days were not taken any health functional foods or laxatives [Table 1]), meals were taken the same as usual, and water was taken at about 800 ml.

Fermented mixed fiber 3 g of lactic acid bacteria powder was diluted in 200 ml of water and taken once, twice daily. Body temperature was measured once every day at 14 o'clock for convenience and measured under the right shoulder wing. As a result of measuring the body temperature, it was found that the intake in the non-intake group was 35.7 ° C and that in the intake group was 36.0 ° C (about 0.50 ° C) (Table 2 and Table 3)

Condition Remarks a Before ingestion b After ingestion

Average body temperature Remarks a 35.7 b 36.2

Average 1 day 2 days 3 days 4 days 5 days Remarks a 35.7 35.6 35.7 35.8 35.7 b 35.9 36.3 36.3 36.3 36.3

Experimental Example 2

For 10 persons who had difficulty in defecation, 5 people were asked to take fermented mixed fiber fiber lactic acid bacteria of the present invention for 30 minutes after breakfast and dinner, for 5 days with 400 ml of water, and for 3 days after ingestion, Respectively. On the other hand, the remaining 5 subjects were tested under the same conditions using dextrin.

[Table 4] shows the number of times of pleasant-change after ingestion of the fermented-mixed dietary fiber lactic acid bacteria of the present invention, and the number of times of pleasant-change after intake of the blank test sample, respectively.

 Effectiveness One 2 3 Sum  Number (persons) 5 8 12 25  percentage(%) 20 32 48 100  Progressive effect Degree: 1. No effect, 2, Medium 3. Very good

 Effectiveness One 2 3 Sum  Number (persons) 18 5 2 25  percentage(%) 72 20 8 100  Progressive effect Degree: 1. No effect, 2, Medium 3. Very good

As described above, the fermentation-mixed dietary fiber lactic acid bacteria producing method of the present invention is characterized in that the lactic acid bacteria (Lactobacillus plantarum) extracted from kimchi is added to the rice gum or chongkukjang powder, ginger, ginger, aloe extract, Taking fiber and lactobacillus at the same time can improve basic body temperature and defecation activity.

The technical idea of the present invention has been described through several embodiments.

It will be apparent to those skilled in the art that various changes and modifications may be made to the embodiments described above from the description of the present invention. Further, although not explicitly shown or described, those skilled in the art can make various modifications including the technical idea of the present invention from the description of the present invention Which is still within the scope of the present invention. The above-described embodiments described with reference to the accompanying drawings are for the purpose of illustrating the present invention, and the scope of the present invention is not limited to these embodiments.

Claims (5)

(a) extracting Kimchi lactic acid bacteria from kimchi;
(b) adding and mixing at least one of skim milk powder and glucose into a fermentation tank, and then introducing and culturing the extracted Kimchi lactic acid bacteria strain;
(c) mixing and mixing the mixture in a mixing tank, adding the cultured Kimchi lactic acid bacterium, and conducting the present culture to produce a fermented mixed-fiber lactic acid bacterium;
(d) coating a film film on the prepared fermented mixed dietary fiber lactic acid bacteria; And
(e) lyophilizing the coated fermented mixed dietary fiber lactic acid bacteria.
The method according to claim 1,
The dietary fiber,
(Method for manufacturing fermented mixed dietary fiber.
The method according to claim 1,
The mixture contains 20 to 60% of dietary fiber powder, 1 to 15% of acidic ginger, 1 to 15% of ginger (health), 1 to 5% of aloe ferment (Aloe ferox), 0.1 to 1% of complex amino acid, 3%, and purified water 40 to 98%.
The method of claim 3,
The mixture contained 21% of dietary fiber powder, 7% of sancho powder, 15% of ginger powder, 2% of skim milk powder, 2% of glucose, 2% of aloe extract powder, 0.2% of complex amino acid, 3.0% of kimchi lactic acid bacteria extract, A method for producing fermented mixed dietary fiber lactic acid bacteria.
The method according to claim 1,
The step (d)
Preparing a primary coating solution by mixing sodium alginate, gellan gum, and glycerin in purified water at a ratio of 7: 1: 5;
Coating the film-coating liquid on the prepared fermented and mixed dietary fiber lactic acid bacteria; And
A second coating step of encapsulating the soybean peptide, guar gum and sucrose fatty acid ester at a ratio of 5: 1: 0.5 to the primary coating product.

Images