KR20180062142A - Manufacturing method of pill-type Lactic acid bacteria complex - Google Patents
Manufacturing method of pill-type Lactic acid bacteria complex Download PDFInfo
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- KR20180062142A KR20180062142A KR1020160162093A KR20160162093A KR20180062142A KR 20180062142 A KR20180062142 A KR 20180062142A KR 1020160162093 A KR1020160162093 A KR 1020160162093A KR 20160162093 A KR20160162093 A KR 20160162093A KR 20180062142 A KR20180062142 A KR 20180062142A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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Abstract
Description
유산균을 생존율을 향상시켜 그 기능성을 높인 유산균환을 제조하는 방법에 관한 것이다.To a method for producing a lactic acid bacterium having an enhanced survival rate and enhanced functionality.
일반적인 한약 조제할 때나 건강식품을 제조할때 환은 열풍으로 건조하는데 이는 미생물이 살아있을 필요가 없기 때문이다. 그렇다고 일반적인 환처럼 열풍으로 건조하면, 유산균의 생존율이 10% 이하로 줄어들게 되므로 유산균을 생존시켜 그 기능성을 활용하기 위한 유산균환을 제조하기에는 열풍건조는 좋은 방법이 아니다. 따라서 유산균은 생존율을 높이기 위해 동결건조(Freeze Drying)을 하고 있으나 이러한 방법은 시간이 오래 걸리고 비용이 많이 드는 단점이 있다. When preparing general herbal medicine or health food, the fan is dried by hot air because microorganisms do not need to be alive. However, when dried with hot air as in the case of general circulation, the survival rate of lactic acid bacteria is reduced to less than 10%. Therefore, hot air drying is not a good method for producing lactic acid bacteria to survive lactic acid bacteria and utilize their functionality. Therefore, lactic acid bacteria are freeze drying to increase the survival rate, but these methods are time consuming and costly.
본 출원인은 유산균환을 제조하면서 실제로 열풍건조보다 동결건조가 유산균을 살리는데 유리한 점이 많으나 시간이 오래 걸리고 유산균환 성형시 수분이 25~35% 내외라서 거의 얼지 않으므로 굳이 동결건조할 필요 없이 진공건조방식을 사용하여 유산균환을 제조하면 유산균 자체가 혐기적 조건에 잘 견디므로 동결건조와 같은 생존율을 가지면서도 동시에 빨리 건조시킬 수 있어 경제성을 높일 수 있음을 발견하고 본 발명을 완성하였다.The applicant of the present invention has found that freeze-drying is more advantageous than lyophilization in that the lyophilized gypsum is actually dried by hot air drying. However, since it takes a long time and the water content is about 25 ~ 35% The present inventors have found that the lactic acid bacteria themselves can withstand the anaerobic conditions and can be dried at the same time as the lyophilized bacteria, thereby improving the economical efficiency.
진공건조방식에 의해 유산균환을 제조함으로써 유산균을 생존율을 높이고 기능성을 최대한 활용하는 상시 복용이 가능한 유산균환을 제조하는 방법에 관한 것이다.The present invention also relates to a method for producing a lactic acid bacterium which can be used at all times by increasing the survival rate of the lactic acid bacterium and making full use of its functionality by producing a lactic acid bacterium by a vacuum drying method.
본 유산균환 제조 방법은 (a) 준비된 재료를 혼합 분쇄한 후 상온에서 5~10시간 숙성하여 유산균혼합발효물을 제조하는 단계;(A) preparing lactic acid bacteria mixed fermented product by mixing and pulverizing the prepared materials and aging at room temperature for 5 to 10 hours;
(b) 상기 유산균혼합발효물을 환으로 성형하기 위하여 유산균혼합발효물 100중량부 당 물 20~30 중량부를 가하여 유산균환을 제조하는 단계; 및 (b) adding 20 to 30 parts by weight of water per 100 parts by weight of the lactic acid bacterial mixed fermentation product to form the lactic acid bacterial mixed fermented product into a ring; And
(c) 상기 제조된 유산균환을 진공건조하는 단계를 포함하는 것을 특징으로 한다. (c) vacuum-drying the lactic acid gum ring.
본 발명의 유산균환은 상기 (b)단계 이후에 제조된 유산균환을 2~7시간 상온에 방치하는 (b-1)단계의 공정을 추가하는 것을 특징으로 한다.The lactic acid bacterium of the present invention is characterized in that the step (b-1) of adding the lactic acid bacterium prepared after the step (b) to the lactic acid bacterium at room temperature for 2 to 7 hours is added.
상기(a)단계의 준비재료는 유산균배양액 20~30중량%, 이소말토올리고당 18~25중량%, 차전자피 18~25중량%, 양배추분말 10~15중량%, 분리대두단백 10~15중량%, 알로에 5~10중량%를 혼합하여 분쇄하는 것을 특징으로 한다.The preparation material of step (a) may be selected from the group consisting of 20 to 30% by weight of a lactic acid bacterium culture solution, 18 to 25% by weight of isomaltooligosaccharide, 18 to 25% by weight of chick peas, 10 to 15% by weight of cabbage powder, 10 to 15% And 5 to 10% by weight of aloe are mixed and pulverized.
상기 (a)단계에서 유산균혼합발효물 제조 시, 유산균배양액에 1차로 분리대두단백을 첨가하여 혼합한 후, 2차로 차전자피와 이소말토올리고당을 포함하여 나머지 재료를 첨가하는 것을 특징으로 한다.In the step (a), when the lactic acid bacterium mixed fermentation product is prepared, the isolated soybean protein is first added to the culture broth of the lactic acid bacteria, and then the remaining ingredients including the secondary cell phaeophagus and the isomaltooligosaccharide are added.
본 발명의 유산균환 제조방법은 동결건조할 필요가 없이 진공건조방식을 사용하여 유산균환을 제조하면 유산균 생존률을 높이면서도 빨리 건조시킬 수 있어 시간을 절약하고 경제성을 높일 수 있다. The lactic acid bacterium of the present invention does not need to be lyophilized, and the lactic acid bacterium can be dried using the vacuum drying method to increase the survival rate of the lactic acid bacteria, thereby enabling quick drying and saving time and economy.
본 발명의 유산균환 제조방법은 진공건조방식으로 유산균을 생존율을 높이고 기능성을 최대한 활용하는 상시 복용이 가능한 유산균환을 제공한다.The lactic acid bacterium ring production method of the present invention provides a lactic acid bacterium which can be used at all times by increasing the survival rate of lactic acid bacteria and maximizing the functionality by a vacuum drying method.
이하, 본 발명의 바람직한 실시예의 상세한 설명들어 설명한다. Hereinafter, the preferred embodiments of the present invention will be described in detail.
본 유산균환을 제조하는 공정은 먼저(a) 재료를 잘 선별하되 준비재료는 유산균배양액 20~30중량%, 이소말토올리고당 18~25중량%, 차전자피 18~25중량%, 양배추분말 10~15중량%, 분리대두단백 10~15중량%, 알로에 5~10중량%를 혼합하여 분쇄한 후 상온에서 5~10시간 숙성하여 유산균혼합발효물을 제조하는 단계; The process for producing the lactic acid bacterium is as follows: (a) The material is carefully selected, and 20 to 30% by weight of the lactic acid bacteria culture solution, 18 to 25% by weight of isomaltooligosaccharide, 18 to 25% 10 to 15% by weight of isolated soybean protein, 5 to 10% by weight of aloe, and aging the mixture at room temperature for 5 to 10 hours to prepare a mixed fermented product of lactic acid bacteria;
(b) 상기 유산균혼합발효물을 환으로 성형하기 위하여 100중량부 당 20~30 중량부을 가하여 유산균환을 제조하는 단계; 및 (b) 20 to 30 parts by weight per 100 parts by weight of lactic acid bacterial mixed fermented product to form a lactic acid bacterial mixed powder; And
(c) 상기 제조된 유산균환을 진공건조하는 단계를 포함하는 것을 특징으로 한다. (c) vacuum-drying the lactic acid gum ring.
본 발명의 유산균환은 상기 (b)단계 이후에 제조된 유산균환을 2~7시간 상온에 방치하는 (b-1)단계의 공정을 추가할 수 있다. The lactic acid bacterium of the present invention may be added with the step (b-1) of leaving the lactic acid bacterium prepared after the step (b) at room temperature for 2 to 7 hours.
상기 (b-1)단계의 공정을 수행할 경우, 유산균이 환 내외부로 골고루 번성함으로써 유산균의 보존성 및 총량이 증가하는 효과가 있다.When the step (b-1) is carried out, the preservation of the lactic acid bacteria and the total amount of the lactic acid bacteria are increased by allowing the lactic acid bacteria to spread evenly inside and outside the circulation.
상기 (a)단계에서 유산균혼합발효물 제조 시, 유산균배양액에 1차로 분리대두단백을 첨가하여 혼합한 후, 2차로 차전자피와 이소말토올리고당을 포함하여 나머지 재료를 첨가하는 것을 특징으로 한다.In the step (a), when the lactic acid bacterium mixed fermentation product is prepared, the isolated soybean protein is first added to the culture broth of the lactic acid bacteria, and then the remaining ingredients including the secondary cell phaeophagus and the isomaltooligosaccharide are added.
상기 (a)단계에서 유산균배양액에 먼저 분리대두단백을 첨가하여 pH를 중성으로 높이고, 상기 분리대두단백질로 유산균을 보호막으로 싸서 유산균의 보존성 및 안정성을 좋게 하며, 2차로 차전자피와 이소말토올리고당에 침투(entrapping)시킴으로써 유산균의 생존율을 향상시킬 수 있다.In step (a), the separated soybean protein is first added to the culture broth of lactic acid bacteria to raise the pH to neutral, the lactic acid bacteria are wrapped with the separated soybean protein in a protective film to improve the shelf life and stability of the lactic acid bacteria and permeate secondarily to cardiopulmonary and isomaltooligosaccharides the survival rate of the lactic acid bacteria can be improved by entrapping.
상기 (a)단계에서 준비재료는 유산균배양액 24%, 이소말토올리고당 22%, 차전자피 22%, 양배추분말 12%, 분리대두단백 12%, 알로에 8%를 혼합하는 것이 바람직하다. In the step (a), it is preferable to mix 24% of the lactic acid bacteria culture, 22% of the isomaltooligosaccharide, 22% of the bonito, 12% of the cabbage powder, 12% of the isolated soybean protein and 8% of the aloe.
이소말토올리고당은 식이섬유가 풍부한 올리고당으로서 유산균의 먹이로 작용하면서, 식이섬유를 제공함으로써 장운동을 활발하게 하는 역할을 한다.Isomaltooligosaccharide is a dietary fiber-rich oligosaccharide that acts as a food for lactobacillus and serves to stimulate intestinal motility by providing dietary fiber.
상기 이소말토올리고당은 18~25중량%로 첨가하는 것이 바람직한데, 상기 범위 미만일 경우, 유산균의 번식율이 낮아져 바람직하지 않으며, 상기 범위를 초과할 경우, 단맛이 강해 바람직하지 않다.The isomaltooligosaccharide is preferably added in an amount of 18 to 25% by weight. If the amount is less than the above range, the propagation rate of the lactic acid bacteria is lowered, and if it is more than the above range, the sweetness is too strong.
차전자는 질경이의 씨앗을 의미하며, 차전자피는 식이섬유가 풍부해서 장운동을 활발하게 하는 역할을 하며, 수분을 신속하게 흡수하여 부피가 팽창하므로 장벽의 독소 및 노폐물제거에 효과가 있으며, 적게 먹어도 포만감을 느끼게 하므로 과식을 억제하여 다이어트에 도움이되는 것으로 알려져 있다. The tea electrons mean the seeds of plantain. The tea leaves are rich in dietary fiber, so they act to stimulate intestinal motility. They rapidly absorb moisture and expand the volume, so they are effective in removing toxins and wastes from the barrier. It is said to help the diet by suppressing overeating so you feel.
상기 차전자피는 18~25중량%로 첨가하는 것이 바람직한데, 상기 범위 미만일 경우, 식이섬유 함량이 낮아져 장운동에 미치는 영향이 낮아져 바람직하지 않으며, 상기 범위를 초과할 경우, 기호도가 떨어져 바람직하지 않다.It is preferable to add the above-described flower seeds in an amount of 18 to 25% by weight. If the amount is less than the above range, the dietary fiber content is lowered and the effect on the intestinal tract is lowered, which is undesirable.
양배추에는 식이섬유와 비타민K, U, C, A, E와 필수 아미노산인 다이신이 풍부하게 함유 되어있어 위와 장을 보호하는 역할을 하며, 특히, 비타민U는 위의 표면을 보호하고, 위액 과다 분비로 위에 염증이 생겼을 때 치료해 주는 역할을 하며, 비타민E 성분은 항산화작용, 피부여드름의 염증을 진정시키는 작용 및 보습작용을 하며, 또한 비타민C, 설포라판, 루테인, 이소티오시아네이트, 엽록소, 인돌 등이 풍부하게 함유되어 있어 동맥경화와 암예방, 피부노화 등에 효과가 있는 것으로 널리 알려져 있다. 또한, 양배추에는 식이섬유가 풍부하게 함유되어 변비예방, 각종 대장질환 및 대장암 예방에도 효과가 있는 것으로 알려져 있다. Cabbage is rich in dietary fiber and vitamins K, U, C, A, E and essential amino acid, which protects the stomach and intestines. In particular, vitamin U protects the surface of the stomach, The vitamin E ingredient acts as an antioxidant, a soothing agent to soothe the inflammation of the skin acne, and a moisturizing effect. It also acts as a vitamin C, sulfolane, lutein, isothiocyanate, chlorophyll, indole, etc. Is widely known to be effective for arteriosclerosis, cancer prevention, and skin aging. In addition, cabbage is rich in dietary fiber, which is known to be effective in preventing constipation, preventing various bowel diseases and colon cancer.
일반적인 환은 미생물이 살아있을 필요가 없기 때문에 주로 열풍건조 하나, 유산균은 생존율을 높이기 위해 동결건조(Freeze Drying)를 주로 하고 있다. Since the general pond does not need to be alive, it is mainly dried by hot air. Freeze drying is mainly used to increase the survival rate of lactic acid bacteria.
본 발명의 유산균환은 수분이 20~30% 정도로서 거의 얼지 않으므로 동결건조를 굳이 할 필요가 없으며, 일반적인 환처럼 열풍으로 건조하면, 유산균의 생존률이 10% 이하로 줄어들게 되므로 바람직하지 않다. 진공건조는 16~24시간 정도 소요되며, 이는 열풍건조 8~12시간보다는 느리지만 동결건조에 소요되는 36~48시간보다는 시간이 현저히 적게 소요되므로, 본 발명의 유산균환은 진공건조를 함으로써 동결건조와 같은 생존률을 가지면서, 동시에 동결건조보다 시간이 적게 소요되므로 생산성이 높아지고 생산비용은 줄어들기 때문에 경제성이 매우 높아지는 효과가 있다.Since the lactic acid bacterium of the present invention does not freeze because the water content is about 20 to 30%, it is not necessary to freeze-dry it, and if it is dried by hot air like a general circle, the survival rate of the lactic acid bacterium is reduced to 10% or less. Vacuum drying takes about 16 to 24 hours, which is slower than 8 to 12 hours of hot air drying, but takes much less time than 36 to 48 hours of freeze drying. Therefore, the lactic acid bacteria of the present invention can be freeze- It has the same survival rate and at the same time takes less time than lyophilization, so the productivity is increased and the production cost is reduced, so that the economic efficiency is very high.
실시예 1.Example 1.
재료를 잘 선별하되 1.8 x 109/ml의 유산균배양액 240g, 이소말토올리고당 220g, 차전자피 220g, 양배추분말 120g, 분리대두단백 120g, 알로에 80g를 혼합하여 분쇄하여 유산균 혼합물을 제조한 후, 이를 후 상온에서 8시간 숙성하여 유산균혼합발효물을 제조한 다음, 상기 제조된 유산균혼합발효물에 물 250g을 첨가하여 제환 한 후, 진공건조시켰다.The mixture of lactic acid bacteria was prepared by mixing 240 g of a culture medium of 1.8 x 10 9 / ml of lactic acid bacteria, 220 g of isomaltooligosaccharide, 220 g of potato extract, 120 g of cabbage powder, 120 g of isolated soybean protein and 80 g of aloe, For 8 hours to prepare lactic acid bacterial mixed fermented product. Then, 250 g of water was added to the fermented lactic acid bacteria fermented product, and the mixture was subjected to vacuum drying.
실시예 2.Example 2.
실시예 1에서 제조된 유산균환을 2~7시간 상온에 방치하여 유산균이 환 내외부로 골고루 번성하도록 한 후 진공건조시켰다.The lactic acid bacterium prepared in Example 1 was allowed to stand at room temperature for 2 to 7 hours to allow the lactic acid bacteria to flourish evenly inside and outside the circle, followed by vacuum drying.
실시예 3.Example 3.
재료를 잘 선별하되 엘로에를 첨가하지 않고, 대신에 분리대두단백 160g을 첨가하는 것을 제외하고는 실시예 1과 동일하게 유산균환을 제조하였다. Lactic acid bacteria were prepared in the same manner as in Example 1, except that the materials were well selected, but no elae were added, and instead, 160 g of isolated soybean protein was added.
실시예 4.Example 4.
유산균배양액에 분리대두단백 대신에 포도당 160g을 첨가하는 것을 제외하고는 실시예 3과 동일하게 유산균환을 제조하였다. Lactic acid bacteria were prepared in the same manner as in Example 3, except that 160 g of glucose was added instead of the isolated soybean protein to the culture solution of lactic acid bacteria.
비교예 1Comparative Example 1
상기 실시예 1의 공정에 의해 제조된 유산균환을 진공건조 대신에 38℃, 12시간 열풍건조하였다.The lactic acid bacteria produced by the process of Example 1 was subjected to hot air drying at 38 DEG C for 12 hours instead of vacuum drying.
시험예 1Test Example 1
본 발명의 실시예 1 내지 4 및 비교예 1에 의해 제조된 유산균 환의 생균수를 측정하여 표 1에 나타내었다. The viable cell numbers of the lactic acid bacteria prepared by Examples 1 to 4 and Comparative Example 1 of the present invention were measured and are shown in Table 1.
그 결과, 본 발명의 실시예 2에 의해 제조된 유산균환의 생균수가 가장 높게 측정 되었으며, 열풍건조된 비교예에 의해 제조된 유산균환의 생균수가 가장 낮게 측정되었다. As a result, the number of viable cells of the lactic acid bacterium prepared according to Example 2 of the present invention was the highest, and the number of viable bacteria of the lactic acid bacterium prepared according to the hot air-dried Comparative Example was the lowest.
Claims (4)
(b) 상기 유산균혼합발효물을 환으로 성형하기 위하여 유산균혼합발효물 100중량부 당 물 20~30 중량부를 가하여 유산균환을 제조하는 단계; 및
(c) 상기 제조된 유산균환을 진공건조하는 단계를 포함하는 것을 특징으로 하는 유산균환의 제조방법.
(a) preparing a fermented lactic acid bacterium by mixing and pulverizing the prepared materials and aging at room temperature for 5 to 10 hours;
(b) adding 20 to 30 parts by weight of water per 100 parts by weight of the lactic acid bacterial mixed fermentation product to form the lactic acid bacterial mixed fermented product into a ring; And
(c) vacuum-drying the lactic acid bacterium prepared as described above.
상기 (b)단계 이후에 제조된 유산균환을 2~7시간 상온에 방치하는 (b-1)단계의 공정을 추가하는 것을 특징으로 하는 유산균환의 제조방법.
The method according to claim 1,
Wherein the step (b-1) of adding the lactic acid bacterium produced after the step (b) is carried out at room temperature for 2 to 7 hours.
상기(a)단계의 준비재료는 유산균배양액 20~30중량%, 이소말토올리고당 18~25중량%, 차전자피 18~25중량%, 양배추분말 10~15중량%, 분리대두단백 10~15중량%, 알로에 5~10중량%를 혼합하여 분쇄하는 것을 특징으로 하는 유산균환의 제조방법.
The method according to claim 1,
The preparation material of step (a) may be selected from the group consisting of 20 to 30% by weight of a lactic acid bacterium culture solution, 18 to 25% by weight of isomaltooligosaccharide, 18 to 25% by weight of chick peas, 10 to 15% by weight of cabbage powder, 10 to 15% And 5 to 10% by weight of aloe are mixed and pulverized.
상기 (a)단계에서 유산균혼합발효물 제조 시, 유산균배양액에 1차로 분리대두단백을 첨가하여 혼합한 후, 2차로 차전자피와 이소말토올리고당을 포함하여 나머지 재료를 첨가하는 것을 특징으로 하는 유산균환의 제조방법.
The method according to claim 1,
Wherein the soybean protein is firstly added to the culture broth of lactic acid bacteria in the step (a) of preparing the lactic acid bacterium mixed fermented product, and then the remaining ingredients are added, including the secondary cell phaeophagus and the isomaltooligosaccharide, Way.
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