KR20190001790A - Enzyme food composite manufacture method using Cirsium setidens - Google Patents

Abstract

The present invention relates to a method for producing an enzyme food composition using Cirsium setidens. The method comprises the steps of: steaming a mixture obtained by mixing 95 to 105 parts by weight of brown rice with 100 parts by weight of isolated bean protein, decomposing the mixture with a protein hydrolysate, and producing a decomposed material; enzymatically inactivating the decomposed material at 75 to 85°C for 30 to 40 minutes and then cooling the same to 5 to 15°C to be sterilized; inoculating microorganisms to the sterilized decomposed material, and firstly fermenting the same; mixing 5 to 8 parts by weight of Cirsium setidens with respect to 100 parts by weight of the firstly fermented decomposed material, and secondly fermenting the same; producing a dried material by drying the secondly fermented decomposed material; and molding the dried material into granules, pills, or powder, and packing the same.

Description

Technical Field [0001] The present invention relates to a method for producing an enzyme food composition using a ghred (Enzyme food composite manufacturing method using Cirsium setidens)

The present invention relates to a method for producing an enzyme food composition using a gonad, and more particularly, to a method for producing a high-activity enzyme food by hydrolyzing isolated soybean protein and brown rice and mixing the gondre.

Gondre is a perennial plant of the dicotyledonous plant. The leaves on the roots and the leaves on the bottom are blossoming when the flowers are in bloom. The leaves on the stem are elliptical bracts or ovate, the lower leaves have long petiole, and the upper leaves have short petiole. It eats young leaves and is distributed throughout Korea as a Korean species.

Vitamin A 44 IU, Vitamin B1 0.03 mg, Vitamin B2 0.07 mg, Vitamin C 1 mg, Calcium 89 mg, Phosphorus 111 mg, Vitamin A 44 IU, Niacin 0.7mg is rich in nutrients and is used as a food ingredient. It is commonly consumed in the form of dried herbs. In recent years, as the active ingredients of gondre herb are newly known, the demand for the food is further increasing.

Enzymes are a kind of physiologically active substance, which is a type of protein that catalyzes the metabolism process in the body more smoothly. Vitamins and minerals, which are called essential coenzymes of our body, are virtually worthless without enzymes. It is high.

Therefore, it is natural that it is healthful to consume foods containing sufficient enzymes so that the enzyme in the body does not become insufficient. Although many enzyme foods using such enzymes have been developed, conventional enzyme foods have a disadvantage in that the fermentation time is prolonged and the enzyme activity is low.

Therefore, recently, researches and developments of enzyme foods that combine the gondre and the enzyme having such characteristics have come into the spotlight.

Korea Patent Publication No. 2001-0091737 Korea Patent Publication No. 2009-0037085

 The present invention is to provide a method for preparing an enzyme food composition having high enzymatic activity by hydrolyzing proteins such as isolated soybean protein and brown rice and then fermenting the microorganism by inoculating the useful microorganisms and adding gondre after the first fermentation will be.

In order to achieve the above object, the present invention provides a method for preparing an enzyme food composition using a gonad, wherein the enzyme food composition is prepared by adding a mixture of 100 parts by weight of isolated soybean protein and 95 to 105 parts by weight of brown rice, A step of decomposing the proteolytic enzyme to a protein hydrolyzing enzyme to produce a decomposing substance; and a step of sterilizing the decomposable substance at a temperature of from 5 to 15 ° C by inactivating the enzyme at 75 to 85 ° C for 30 to 40 minutes, Fermenting the first fermented decomposition material to 100 parts by weight of the first fermented decomposition material, and 5 to 8 parts by weight of ghdra, And molding the dried material into a granule, a ring, or a powder to form a composition and packaging.

In addition, the protein hydrolyzing enzyme may include at least one of Neutrase, alkalase, and flavorzyme.

In addition, the microorganism is characterized by using Bacillus subtilis, Aspergillus oryzae and a complex lactic acid bacterium.

Further, the secondary fermented decomposition substance is characterized by adding at least one additive selected from the group consisting of mulberry alginic acid, xanthan gum, and carboxymethylcellulose.

Therefore, the enzymatic food composition using the ghred according to the present invention can be manufactured by mixing the ghred and proceeding fermentation once more after the fermentation is performed, thereby producing an enzyme food composition having high enzyme activity.

In addition, there is also an effect that it is possible to prevent the occurrence of various metabolic functions and chronic dyspepsia due to the lack of enzymes in the body, thereby helping to maintain health.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of producing an enzyme food composition using a gonad according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. 1 is a flow chart showing a procedure of a method for producing an enzyme food composition according to the present invention.

Isolated soy protein  And hydrolyzing the brown rice with a protein hydrolyzing enzyme to produce a hydrolyzate

First, the separated soybean protein and the brown rice corresponding to the main ingredient of the present invention will be described.

The isolated soybean protein is a kind of soybean protein extracted from soybean, and soybean oil is extracted from soybean by using organic solvent nucleic acid. The remaining ginger is called defatted soybean. In the defatted soybean, fat is completely removed and protein and carbohydrate remain have. These defatted soybeans are called soy protein, in which non-protein such as water-soluble and non-water-soluble carbohydrates are removed. In other words, soybean oil and carbohydrates are removed from soybean, which means that pure soy protein is condensed. For reference, the isolated soybean protein was Protein 972 from A.D.M (Decatun, IL, USA).

The brown rice is characterized in that it is composed of a bottom layer, an embryo (rice grain) and an endosperm (endosperm), and the nutrients are 66% or more in the embryo (rice grain) , 29% in the shell and endothelium, and 5% in the endosperm.

95 to 105 parts by weight of brown rice, which is almost the same weight ratio, was mixed with 100 parts by weight of the isolated soybean protein thus obtained, and the mixture was steamed at a temperature of 100 to 150 ° C. Minimization of nutrient destruction due to processing due to the above mentioned capital increase. The mixture is cooled and then cooled. The temperature of the mixture is preferably 10 to 20 ° C.

The thus-prepared mixture is treated with a protein hydrolyzing enzyme in an amount of 0.5 to 2 parts by weight based on 100 parts by weight of the mixture and treated at 40 to 55 ° C. for 3 hours to 5 hours to hydrolyze the protein to produce a hydrolyzate.

For reference, the protein hydrolyzing enzyme used for producing the hydrolyzate includes at least one of Neutrase, alkalase and flouvozyme. Here, the technology for producing the hydrolyzed substance using the enzyme is a well-known technology, and a detailed description thereof will be omitted.

The decomposing material was incubated at 75-85 DEG C for 30-40 minutes with enzyme Deactivated  Cooling to 5 to 15 ° C and sterilization

In the above step, the hydrolyzed substance is subjected to enzymatic deactivation (enzyme activity is not effected) at a temperature of 75 to 85 ° C for 30 minutes to 40 minutes, and the hydrolyzed substance is cooled to 5 to 15 ° C to be sterilized .

The microorganism is inoculated on the decomposition material and the first fermentation is carried out at a temperature of 30 to 35 DEG C and a humidity of 90 to 97% for 70 to 80 hours

Bacillus subtilis, Aspergillus oryzae, and a complex lactic acid bacterium are inoculated into the cooled material 100 (see FIG. 1) as a useful microorganism. 0.1 to 0.3 parts by weight are inoculated. The weight ratio of each microorganism is approximately the same, specifically, 100 parts by weight of Bacillus subtilis is preferably 95 to 105 parts by weight of asparagus and multiple lactic acid bacteria. After inoculation, incubate at a temperature of 30-35 ° C and a humidity of 90-97% for 70-80 hours. After the microorganism inoculation is performed on the cooled decomposition material, the microorganism is subjected to a heat treatment at 85 to 95 ° C for 8 to 12 minutes to perform a sterilization process. The heat treatment is to sterilize and reduce the fishy smell of soybean. It is preferable to add 1 to 2 parts by weight of beta cyclodextrin to 100 parts by weight of the decomposition material for more effective reduction.

The primary fermented decomposition material 100 parts by weight  Gondola 5 ~ 8 parts by weight  A step of secondary fermentation under the conditions of 30 to 35 DEG C and a humidity of 95 to 97% for 40 to 50 hours

Through the primary fermentation process, 5 to 8 parts by weight of a gonad is added to 100 parts by weight of the primary fermented decomposition substance. When the gonade powder is less than 5 parts by weight, the characteristics of the gonads do not appear. When the gonade powder is more than 8 parts by weight, the flavor of the gonads becomes excessively high, which is not preferable. The decomposition material mixed with ghreaves powder is subjected to secondary fermentation at a temperature of 30 to 35 DEG C and a humidity of 95 to 97% for 40 to 50 hours.

Hereinafter, the process of obtaining the gondola powder will be described.

First, the washed gondolians are washed to remove dehydrated gondolians, cut to a length of 5 to 7 cm, dried for 3 to 5 hours using a low temperature drier (not shown) It is dried in daylight for 7 hours.

The dried ghrelin powder is first pulverized to 1 to 3 mm and the first pulverized ghrelin powder is secondarily pulverized using a pulverizer (not shown) to obtain ghrendra powder.

Adding an additive to the secondary fermented decomposition material in the above step to prepare a mixture

As in the above step, the additive is added to the hydrolyzate of the secondary fermentation by mixing the ghdre powder, and the additive is composed of the cell membrane of green brown or pale brown Alginic acid, xantham gum which improves the tackiness and viscosity of food, improves emulsification stability and improves the physical properties and texture of food, is prepared by reacting chlorosaccharide with alkali cellulose, adhesive, ice cream and 쨈 And at least one selected from carboxymethyl cellulose used as a stabilizer of the present invention.

The weight ratio of the additive is preferably 3 to 7 parts by weight per 100 parts by weight of the hydrolysis material. If the amount is less than 3 parts by weight, the effect of addition is scarcely produced. If the amount is more than 7 parts by weight, the additive is undesirably smelled.

The decomposing substance to which the additive is added is called " Deactivate  To prevent the moisture content from 7 to 10% at 50 to 70 ° C for 20 to 28 hours,

 As described above, the mixed decomposition materials are dried. To dry the mixed decomposition materials, the drying is performed by blowing and drying at 50 to 70 ° C for 20 to 28 hours to prevent deactivation of enzymes in the decomposition material. The moisture content of the dried material is 7 to 10%. If it is less than 7%, the effective ingredient of the enzyme is not properly extracted due to excessive drying. If it exceeds 10%, the moisture is too much, to be.

Molding the dried material into a granule, a ring or powder form,

The dried product produced in the above process is molded into a granule, a round shape or a powder to form a molded product. In case of molding in the form of a powder, the particle size is preferably 40 to 60 mesh. Finally, the above-mentioned molded product is packed for shipment.

[ Experimental Example ]

Isolated soy protein  ≪ / RTI > and degrading compositions by proteolytic enzymes of brown rice

The separated soybean protein and brown rice were mixed at a weight ratio of 1: 1, steamed, and cooled. The hydrolytic enzyme was sprayed with 1% of the substrate and treated at 45 ° C for 4 hours. At this time, the used enzyme was used after mixing protease enzymes Neutrase and flavorzyme at a weight ratio of 1: 1.

The cells were then inactivated at 80 ° C for 30 min and then inoculated with Bacillus subtilis, Aspergillus oryzae and complex lactic acid bacteria, and incubated for 72 h at 30-35 ° C and 95% humidity Primary fermentation, and culture.

6 parts by weight of ghreaves powder was mixed with the primary fermented material, and the mixture was fermented and cultured for 48 hours at 30 to 35 DEG C under a humidity of 95%.

After 4 parts by weight of alginic acid as an additive was added to the secondary fermented cultured material, the culture was discharged and dried (24 hours at 50 캜, moisture content of 8% or less), and the culture was pulverized to a size of 40 to 60 mesh To form a composition (i.e., a molded product).

[Gordon brown rice enzyme Enzyme potency  analysis]

In order to confirm the efficacy of the enzyme composition prepared in the above Experimental Example, the activity of α-amylase and protease was measured and analyzed.

Enzyme station sugar is also called saccharifying power, meaning enzyme activity and similar to decomposition ability. Therefore, a low enzyme activity indicates that the enzymatic activity is low due to its low decomposition ability.

The measurement of the enzyme activity of gondola brown rice enzyme was carried out by measuring the difference between the absorbance of the test solution having the enzyme activity in the test solution and the test solution in which the enzyme activity was lost according to the Test of the Functional Foods of the Food and Drug Safety Agency and measuring the absorbance by the spectrophotometer, And protease activity were used for the measurement.

1) Measurement of α-amylase activity

First, 25 grams of Rhododendron brown rice enzyme powder was taken in a 1,000 ml Erlenmeyer flask, and 500 ml of 0.5% sodium chloride solution was added thereto. The resulting mixture was filtered at 30 ± 0.1 ° C for 20 minutes using a funnel of 32 cm Wattmann No. 1 or 20 cm diameter, After that, a test solution was prepared.

The α-amylase activity measurement is a non-bacteriological measurement method to measure the α-amylase activity of an enzyme obtained from Bacillus subtilis, Aspergillus oryzae and complex lactic acid bacteria (expressed as Unit / g). The potency test was based on the time required to obtain the standard hydrolysis degree of the starch solution at a temperature of 30 ± 0.1 ° C and the degree of hydrolysis was measured in comparison with the standard color and the iodine color of the hydrolyzate, Were measured.

2) Measurement of protease activity

Protease activity measurement is based on protein hydrolysis of casein (casein: a major protein of phospholipids containing a small amount of sugar as a major component of milk protein) for 30 minutes at pH 7.0 and 37 ° C, Tris buffer was used as a sample, and a test solution was prepared so that 2 mL of the final dilution contained 10 to 44PC units. The casein, which was not hydrolyzed, was removed by filtration and the enzyme activity was determined by measuring the dissolved casein by absorbance measurement.

Titration is a method of measuring the protease activity expressed in units / g of a product obtained from cultures of Aspergillus niger and its variants, Aspergillus oryzae and its variants with tyrosine as a reference substance. The sample was dissolved in a 0.5 M acetate buffer solution, pH 4.7, and a test solution was prepared so that 1 mL of the final dilution contained 9 to 22 Units.

The potency test was based on hydrolysis of the hemoglobin substrate for 30 minutes at pH 4.7 and temperature 40 ° C. The hydrolyzed substrate was precipitated with trichloroacetic acid and removed by filtration. The amount of dissolved hemoglobin in the filtrate was measured by absorbance measurement And the activity of the enzyme was determined.

 Brown rice enzyme   Activity
alpha -amylase
2,175 Unit / g
Protease
1,773 Unit / g

Therefore, as shown in Table 1, since enzyme titer (enzyme activity) of? -Amylase and protease is high, the enzyme food composition containing the ghreaves powder prepared by the method of the present invention is highly nutritious food composition .

[Comparative Example]

The enzyme food composition was prepared by replacing brown rice with rice bran (rice bran: rice bran), instead of isolated soybean protein.

Describing the preparation method, the mixture of the brown rice and the rice bran are mixed at 100 ° C for 1 hour, and the mixture is inoculated with the Hwang Gukguk and the lactic acid bacteria. The Hwang gukjung and lactic acid bacteria are inoculated at 0.1 to 1.0% by weight based on the total weight of the mixture.

 Next, the inoculated mixture is fermented at 30-35 ° C for 48-72 hours to produce a fermented product, the fermented product is dried at 40-50 ° C for 5-10 hours, and the dried fermentation After the water was pulverized, the composition was made into any one of granules, powders, rings and capsules.

[Sensory Test]

The sensory evaluation was performed on the food prepared according to the above example and the food prepared according to the comparative example. The sensory evaluation was carried out by evaluating the odor, taste, and flavor of the foods into which the composition prepared in the Example and the composition prepared in the Comparative Example were added. Each evaluation item was adopted as a five-point notation, and the average score for each item is shown in [Table 2] below.

   Example    Comparative example  smell  2.8  2.2   flavor  2.4  1.8   incense  2.5  2.1

As shown in Table 2, when the foods of the examples containing the enzyme food composition of the present invention containing gonads and subjected to the first fermentation and the second fermentation were superior in odor, taste and flavor It was shown that it was evaluated.

[Examination of effect of suits and improvement of digestion effect]

In addition to the above sensory evaluation, in order to examine the efficacy of the enzyme food composition containing the ghred produced by the method of the present invention, 20 patients in the 20's to 40's who suffer from the inconvenience of dyspepsia and constipation The effect of cleansing the intestines (bowel) and the digestion enhancing effect were examined. A comparison group of enzyme food compositions using the gonads prepared according to the above example was taken once or twice a week for the following question.

Effect of ingestion of enzyme food composition  Very good  Slightly better   No change Example
 Degree of digestion improvement after taking      8      10      2  Post-taking bowel movement     10       7      3 Comparative group
 Degree of digestion improvement after taking      5       8      7  Post-taking bowel movement      4      10      6

As shown in Table 3, most of the people consuming the enzyme food composition of the present invention, compared to the comparative group, except for a small number of people, showed improved digestive function and improved blood flow. Therefore, it has been considered that the ingestion of the enzyme food composition using the gonads of the present invention helps improve intestinal function and digestive function.

Claims (4)

A method for producing an enzyme food composition using a gonad,
The method for preparing the enzyme food composition comprises: growing a mixture of 95 to 105 parts by weight of brown rice with 100 parts by weight of isolated soybean protein, and then decomposing the mixture into a protein hydrolyzing enzyme to produce a decomposition material;
Deactivating the decomposition material at 75 to 85 ° C for 30 to 40 minutes, cooling to 5 to 15 ° C and sterilizing;
A step of inoculating the microorganism into the sterilized decomposing substance and firstly fermenting the microorganism;
Adding 5 to 8 parts by weight of ghidle to 100 parts by weight of the primary fermented decomposition product to perform secondary fermentation;
Drying the secondary fermented decomposition material to form a dried material;
And molding the dried material in the form of a granule, a ring, or a powder to make a composition and packaging the dried composition.
The method according to claim 1,
Wherein the protein hydrolyzing enzyme comprises at least one of Neutrase, alkalase, and flavorzyme. 2. The method according to claim 1, wherein the protein hydrolyzing enzyme comprises at least one of Neutrase, Alkalase and Flavorzyme.
The method according to claim 1,
Wherein the microorganism is selected from the group consisting of Bacillus subtilis, Aspergillus oryzae, and a complex lactic acid bacterium.
The method according to claim 1,
Wherein the second fermented decomposition substance is added with at least one additive selected from the group consisting of mulberry alginic acid, xanthan gum, and carboxymethylcellulose.

Images