KR20190028154A - Fermented extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermented extract and a method for manufacturing the same. The method comprises the steps of: selecting and washing raw materials; extracting juice through centrifugation of the washed raw materials; placing the extracted juice in a designated container and sterilizing the juice; cooling the sterilized juice at room temperature; and placing the cooled juice in an airtight container in which sunlight is blocked to perform fermentation. The present invention is advantageous in that fermented extracts containing a plurality of probiotic type lactic acid bacteria can be manufactured by natural fermentation using only the raw materials.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented extract,

The present invention relates to a fermented extract and a preparation method thereof, and more particularly to a fermented extract containing lactic acid bacteria and a method for producing the fermented extract.

Recently, various fermented milk beverages and fermented beverages are being produced using health food such as mountain vegetables, herbs, fruits, vegetables and grains as a health drink.

A fermented milk drink, a so-called lactic acid bacterium, is artificially fermented by adding a starter such as lactic acid bacteria or yeast to a crude oil or a milk product, and the fermented extract is mostly prepared by natural fermentation of the raw material itself.

One of the natural fermented beverages, plum liquor, is prepared by fermenting microorganisms that feed on a certain period of time by putting plums and sugar into a container at a ratio of about one to one.

The principle is that when the moisture in the plum comes out through the osmotic action caused by the sugar and the sugar, the water is taken out with the good nutrients contained in the plum and becomes the food of the microorganisms (yeast bacteria) Allow the fermentation to proceed.

However, the conventional natural fermentation is fermentation of enzymes that produce microorganisms from saccharides, so there are still fructose and glucose which are decomposed with sugar, and sugar content is high, which can be harmful to the body when consumed in an excessive amount, and lactic acid bacteria such as probiotics are not produced.

Therefore, most fermented beverages are produced by artificially adding lactic acid bacteria such as probiotics after production, or by inoculating strains of lactic acid bacteria directly to the raw materials, thereby allowing the lactic acid bacteria to produce useful components in the body in the process of eating and metabolizing useful materials of the raw materials .

Probiotics is a living organism that enters the body and performs a healthy function. It refers to a living organism that has a beneficial effect such as strengthening the intestines, helping to lose weight, inhibiting toxins in the body, and facilitating bowel movement, and fermented dairy products .

An object of the present invention is to provide a fermented extract which is produced by natural fermentation using only the raw material itself and contains many kinds of probiotic type lactic acid bacteria by natural fermentation and a method for producing the fermented extract.

According to an aspect of the present invention for achieving the above object, the present invention provides a method for preparing a purified juice, comprising the steps of selecting and washing a raw material, extracting the juice through centrifugal separation of the washed raw material, Sterilizing the sterilized juice, cooling the sterilized juice at room temperature, and fermenting the cooled juice into a sealed container in which sunlight is blocked.

The raw material is vitamin Nut.

The sterilization is carried out at 95 ° C to 115 ° C for 15 minutes to 40 minutes.

The cooling at the room temperature is performed for 9 hours to 10 hours.

The fermentation is carried out at 15 ° C to 25 ° C.

The fermented extract thus prepared contains more than 15 kinds of probiotic type lactic acid bacteria.

The 15 or more probiotic type lactic acid bacteria

Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus helveticus, Lactobacillus spp., Lactobacillus spp. , Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus spp. Lactobacillus salivarius, Lactococcus lactis, Enterococcus faecium, Enterococcus faecalis, Streptococcus thermophilus, Bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium breve, It is a lactic acid bacterium selected from Bifidobacterium longum and Bifidobacterium animalis ssp. Lactis.

The present invention is a fermented extract containing a plurality of probiotic type lactic acid bacteria by natural fermentation, and is a high quality fermented vegetable lactic acid bacteria drink. Therefore, it helps detoxification, immunity enhancement, fatigue recovery, health, improvement of liver function, skin beauty.

The present invention has various effects such as being powdered, beverages, health functional foods, beauty products and the like.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process chart showing a fermentation extract preparation method according to an embodiment of the present invention; FIG.
FIGS. 2 to 4 are analysis data of probiotic type lactic acid bacteria contained in Samples A and C according to an embodiment of the present invention.
FIG. 5 is a photograph showing the pharmacological action of blood sample before and after ingestion of sample A according to an embodiment of the present invention. FIG.
FIG. 6 is a test report showing the result of performing a harmful component test on the fermented extract of the example of the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The fermented extract of the present invention uses only the raw material itself and is produced by natural fermentation.

1, a method of producing a fermented extract comprises the steps of: a) harvesting, screening and washing raw materials; b) extracting juice through centrifugation of the washed raw material; c) And d) sterilizing the sterilized juice at room temperature, and e) placing the cooled juice in a sealed container in which sunlight is blocked and fermenting.

a) The step of selecting and washing the raw materials includes a step of selecting fresh raw materials, washing them in water, and then removing the water. Cleaning is to remove soil, dust, pesticides and soil microorganisms adhered to the surface of the raw material. Various methods such as immersion in water and mechanical shaking, propeller, compressed air or spray washing may be used have.

It is preferable to use vitamins as raw material. Ingredients can include vitamin tree seeds, vitamin tree trunks and vitamin tree roots in addition to vitamin tree fruit.

Vitamin tree trunks and vitamin tree roots may be included as impurities in the selection process, or may be intentionally included in some. Vitamin tree roots are toxic and contain less than 1% of the total weight of the raw material.

Vitamin trees are grown in Mongolia and Tibet region, which have a lot of daily varieties in China, and fruit is grown in the area. Nutritional components of vitamin Nutrition grown in alpine are superior to vitamin Nutrients grown in Europe and North America.

In addition to vitamins, raw materials can be all natural fermentable materials such as wild plants, herbs, fruits, vegetables and grains. However, it is preferable to use vitamins such as lemon, apple, and kiwi which contain various nutrients and have a higher content of vitamin C and vitamin E than other fruits.

Vitamin C is 200 times the amount of apple, 5 times the amount of lemon, and vitamin E is 5 times that of kiwi. Vitamin tree seeds contain more than 95% of unsaturated fatty acids. Vitamin tree leaves contain 28,000mg / 100g of vitamin C and 16,000mg / 100g of polyphenol.

b) In the step of extracting the juice through the centrifugation of the washed raw material, the fruit of which the husk is removed is squeezed to make the sludge state, and the sludge solid matter is centrifuged to extract the juice. By making the sludge state and extracting the juice, it is possible to obtain good quality juice and increase the juice extraction rate. Compression and centrifugal separation of juice extracts can minimize nutrient breakdown compared to juicing methods.

The extracted juice contains more than 190 kinds of physiologically active substances such as 7 vitamins, 18 amino acids, 39 minerals, 5 organic acids and 8 sugar molecules.

And the mineral includes aluminum, barium, potassium, manganese, magnesium, phosphorus, titanium, selenium, sodium, strontium, zirconium and the like, and the vitamins include the vitamins A, B1, B2, Examples of the amino acid include aspartic acid, serine, glutamic acid, lysine, tallow and the like, and the organic acid includes citric acid, tartaric acid, and succinic acid, and sugar includes glucose, fructose, mannitol, xylitol and the like.

The extracted juice contains more than 40 kinds of fatty acids, among which more than 95% of unsaturated fatty acids such as omega 3 and omega 6.

Place the extracted juice in a designated container and sterilize it. The sterilization is intended to kill harmful bacteria such as pathogens and to ferment only useful bacteria.

The extracted juice may be placed in a designated container and stored frozen before sterilization. This can be done when the extracted juice is transferred to the product packaging factory in a frozen state, and the product packaging factory puts it in a designated container and sterilizes it.

The designated container is to prevent the juice from coming into contact with the air to prevent browning and destruction of the vitamin and to prevent the flavor from deteriorating. The designated container may be a stainless steel material, a glass material, a packaging container, etc., which can sterilize the juice.

c) In the step of putting the extracted juice into a designated container and sterilizing it, sterilization is carried out by heating for 15 minutes to 40 minutes at 95 ° C to 115 ° C so that noxious bacteria are killed and nutrient breakdown is minimized.

If the sterilization temperature is less than 95 ° C, the harmful bacteria are not completely killed, and when the temperature exceeds 115 ° C, the beneficial bacteria may also be killed. If the sterilization time is less than 15 minutes, the sterilization effect is insufficient due to the low sterilization temperature. If the sterilization time exceeds 40 minutes, the nutrients (mainly water soluble vitamins) may be destroyed, color change and flavor change.

The preferred sterilization temperature and time are from 95 ° C to 115 ° C for 30 minutes.

The sterilized juice is cooled at room temperature. The cooling of the sterilized juice at room temperature is intended to cool to a temperature at which the beneficial bacteria are likely to grow. If the juice is cooled immediately after sterilization, the preservability is high but the beneficial bacteria may die and the flavor may be lowered during the cooling process.

d) At the step of cooling the sterilized juice at room temperature, the room temperature cooling is carried out for 9 to 10 hours. When it is cooled at room temperature for 9 to 10 hours, it is slowly cooled and the cooling is completed to a temperature at which the beneficial bacteria can grow.

The juice that has been cooled at room temperature is put into an airtight container in which sunlight is cut off and fermented.

e) Fermentation is carried out at 15 ° C to 30 ° C in the step of fermenting the cooled juice into a sealed container which is shielded from sunlight.

Proper temperature maintenance is important for fermentation and sealing in the container is important. Since no external air is introduced, only a small amount of oxygen is introduced at the initial sealing, and the fermentation is proceeded by the beneficial bacteria in the state where there is no added oxygen. Furthermore, the sealed container which blocks the sunlight reduces the occurrence of spoilage bacteria, allowing the fermentation to take place through long-term storage of the useful bacteria.

Fermentation is the process of eating and metabolizing sugars contained in fruit juice, and fermentation temperature of 15 ℃ ~ 25 ℃ changes beneficial bacteria to probiotic type lactic acid bacteria.

The fermentation of this embodiment, which is expressed in a closed state, can be performed by interacting with the strain + O ₂ + fruit juice sugar. O ₂ About 5% of the volume of the container, sugar of the fruit juice is measured at 5 ~ 6% (about 15.6brix) of the whole juice.

The fermentation temperature controls the fermentation rate. If the fermentation temperature is high, the fermentation proceeds rapidly. However, if the fermentation temperature is higher than about 32 ° C, the beneficial bacteria can not withstand the heat and die or the fermentation is stopped.

The fermentation process releases heat and maintains a suitable storage temperature of 15 ° C to 30 ° C to prevent overheating of the juice. At this temperature the juice is slightly fermented and matured.

The juice stored in an airtight container is subjected to anaerobic fermentation using the initial oxygen, which is basically contained in the airtight container, and the pH of the juice is strongly acidified to 3.0 ~ 3.2, so that no pathogenic microorganisms can be purchased. The initial oxygen content is about 5% of the volume of the closed container as a result of the measurement.

The juice stored in an airtight container can be sold by fermentation for 1 month to 1 year since the lactic acid strain is expressed in 2 to 4 weeks.

The juice of the sealed container can be stored at room temperature for more than 10 years and it is rich in lactic acid bacteria for long fermentation time. It is important to keep the lactic acid bacteria in an airtight container because it can not grow well if it comes in contact with the outside air.

The produced fermented extract may be packaged in a sealed container in small quantities on the market, or it may be fermented and marketed in small quantities in a sealed container. Fermented extracts can be stored at room temperature, and fermentation proceeds at room temperature. Consumers can take fermented extracts rich in lactic acid bacteria.

The sealed container may be a glass bottle, an aluminum pack, or the like.

The fermented extract prepared by the above-mentioned method includes strains which are produced in the fermentation process. The strain includes more than 15 kinds of probiotic type lactic acid bacteria and a plurality of undefined types of beneficial bacteria.

The results of the experiment included more than 15 probiotic type lactic acid bacteria and 60 undiscovered beneficial bacteria.

Probiotic type lactic acid bacteria are known as lactic acid bacteria that help detoxification, immune enhancement and fatigue recovery and are effective for health and skin beauty.

The probiotics type lactic acid bacteria contained in the fermented extract are vegetable lactic acid bacteria that are fermented with various components, so that the particles are light in weight, and the water absorption rate of the lactic acid bacteria is higher than that of the animal lactic acid bacteria having heavy particles contained in the dairy product.

The lightest grain of vegetable lactic acid bacteria is because the molecular weight becomes lighter when fermented.

Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii ssp., And Lactobacillus spp. Are more than 15 kinds of probiotic type lactic acid bacteria contained in the fermented extract. Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus spp., Lactobacillus spp., Lactobacillus spp. Lactobacillus rhamnosus, Lactobacillus salivarius, Lactococcus lactis, Enterococcus faecium, Enterococcus faecalis, Streptococcus thermophilus, Enterococcus faecalis, (Streptococcus thermophilus), Bifidobacterium bifidus Include (Bifidobacterium bifidum), Bifidobacterium breather bracket (Bifidobacterium breve), ronggeom Bifidobacterium (Bifidobacterium longum), Bifidobacterium lactis Animal lease (Bifidobacterium animalis ssp. Lactis).

Fermented extracts contain more vitamins. The vitamins contained in the fermented extract are natural vitamins, which have absorption rates of 100 to 300 times higher than synthetic vitamins.

The fermented extract contains various amino acids including 7 kinds of essential amino acids, and contains minerals and 40 kinds of fatty acids, and it contains unsaturated fatty acids such as omega 3 and omega 6.

Vitamins include beta carotene, B1, B2, B6, C, D, E, K, folic acid, and niacin. Amino acids include histidine, glycine, arginine, alanine, tyrosine, serine, glutamine, asparagine and proline. Seven of the eight essential amino acids are isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine. Minerals include sodium, copper, zinc, iron, magnesium, and calcium. Fatty acids include linolenic acid, linoleic acid, palmitoleic acid, oleic acid and palmitic acid.

Further, the fermentation extract further includes natural sugars, flavonoids, carotenoids, polyphenols and the like.

The fermented extract can be sold as a fermented extract body.

Or fermented extracts can be sold in regular beverages, health supplements, regular foods, beauty products (eg, shampoos, soaps), and others.

Or the fermented extract can be sold in powder form. For pulverization, a method of spray drying the fermented extract may be applied.

The fermented extract has antioxidant and anti-inflammatory effects, has the effect of improving blood circulation, decomposing alcohol and hangover, preventing and treating digestive system diseases, and is effective for immune system diseases.

Hereinafter, the above-described fermentation extract preparation method will be described by way of examples.

[Example]

After 10kg of vitamin Nut (including seeds) was washed, the sludge solid was centrifuged and the juice was extracted. At this time, the weight of juice filtered through the screen is about 6L. The juice was placed in a designated container, sterilized at 95 to 115 ° C for 30 minutes, and cooled at room temperature for 10 hours.

The juice cooled at room temperature was stored in a brown sealed container with sunlight blocking and stored at a temperature maintained at 15 to 25 ° C.

Three samples were prepared for fermentation for 3, 6, and 10 years, respectively.

Table 1 (Raw data) and Table 2 (Trimmed data) show the analysis quality index of juice fermented after 3 years (A) / 6 years (B) / 10 years It is.

Samples D, E, F, and G are meju in which the fat produced is different from each other.

Sample Total read base (bp) Total read GC (%) AT (%) Q20 (%) Q30 (%) A 94,095,610 312,610 55.320 44.68 83.485 73.353 B 85,267,280 283,280 54.228 45.77 83.565 73.302 C 117,259,968 389,568 55.030 44.97 83.946 73.946 D 129, 626, 854 430,654 56.530 43.47 77.834 68.483 E 141,676,486 470,686 53.347 46.65 85.437 75.681 F 143,480,680 476,680 52.321 47.68 81.444 72.011 G 132,809,026 441,226 52.040 47.96 84.856 75.035

[Analysis: Fermentative Microorganism Industry Promotion Foundation]

Sample Total read base (bp) Total read GC (%) AT (%) Q20 (%) Q30 (%) A 93,215,214 311,426 55.342 44.66 84.075 73.871 B 84,479,393 282,256 54.238 45.76 84.174 73.838 C 116,026,583 388,346 55.060 44.94 84.611 74.540 D 123,703,224 413,286 57.001 43.0 80.207 70.542 E 140,273,928 468,832 53.365 46.63 85.983 76.177 F 135,952,149 455,812 52.710 47.29 84.399 74.595 G 131,532,342 439,466 52.059 47.94 85.407 75.530

[Analysis: Fermentative Microorganism Industry Promotion Foundation]

Total read bases: Total number of bases sequenced

Total reads: Total number of reads. In illumina paired-end sequencing, read1 and read2 are added

GC (%): GC content

AT (%): AT content

Q20 (%): Ratio of reads that have phred quality score of over 20

Q30 (%): Ratio of reads that have phred quality score of over 30

As shown in the table above, according to the total number of bases, GC (%), AT (%), Q20 (%) and Q30 (%) for seven samples, the predicted quality score is similar to Meju, Reliability is high.

Data analyzed for A and C samples are shown in FIGS.

2, A and C samples were analyzed for 19 probiotic type lactic acid bacteria.

As shown in FIG. 3, 17 kinds of probiotic type lactic acid bacteria were detected in sample A, and 15 kinds of probiotic type lactic acid bacteria in sample B were detected.

4, sample A had a high content of Lactobacillus casei, Lactobacillus paracasei, Streptococcus thermophilus, and sample C had a high content of Lactobacillus acidophilus (Lactobacillus casei, Lactobacillus paracasei, Streptococcus thermophilus) Lactobacillus acidophilus content was high.

From the above experimental results, it can be confirmed that fermented extracts containing a lot of probiotic type lactic acid bacteria can be produced by natural fermentation using only the raw materials themselves and precisely controlling the sterilization temperature, time, cooling conditions after sterilization, and fermentation temperature.

FIG. 5 shows photographs showing the pharmacological action of blood samples of (a) (c) and (b) and (b) after 40 minutes of ingestion by a clinical participant.

As shown in FIG. 5, the thrombus state was released after the blood in the thrombus state was absorbed and the blood was normalized.

From the above experimental results, it is confirmed that the fermented extract of this example contributes to an increase in blood volume, and has antioxidative and anti-inflammatory effects.

In addition, Sample A of the present invention was provided as an energy drink to professional athletes of Lotte Giants, Incheon United, FC Seoul and Samsung Bluewings, and it was confirmed that concentration and muscle endurance were improved.

In order to confirm the effect of the embodiment of the present invention, liver activation experiments were performed.

After the alcohol consumption and the fermented extract were consumed, blood samples were collected and analyzed for blood acetaldehyde levels.

Table 3. Liver Activation Experiment

variable
group
Stable time 1 hours 2 hours 3 hours f (rho)
mean ± SD mean ± SD mean ± SD mean ± SD Acetaldehyde
(탆)
Test group 625.44 + 193.71 886.74 ± 376.55 656.18 + 269.34
846.58 + - 305.71 3,000
(0.035)
Control group 541.32 + - 142.29 967.00 ± 424.01 839.73 + - 345.21 778.14 + 242.01

According to Table 3, it can be seen that the alcoholic metabolism ability of the liver is improved by the increase of the acetaldehyde level and the decrease of the acetaldehyde level after 2 hours, after 1 hour of ingesting the fermented extract of the present invention after the alcohol consumption.

From the experimental results, it is confirmed that the fermented extract of the present invention has an effect of alleviating the hangover by increasing the alcohol decomposing activity of the liver.

The examination of harmful components of the fermented extract of the example of the present invention is shown in FIG.

As shown in FIG. 6, 56 samples of the N-NITROSO-FENDLURAMINE test items were not detected and judged to be fruit juice.

In addition, the fermented extract of the example of the present invention was found to have the effect of increasing immunity and preventing aging. The increase of immunity is confirmed by the increase of absorption of vegetable lactic acid bacteria and the intestinal microorganism is activated and the intestinal microbial activation is accompanied by the increase of immunity. In addition, the increased immunity contributes to hepatic activation by proliferating hepatocytes.

Anti-aging is confirmed by the continued action of natural vitamins contained in fermented extracts on the body.

As a result of the experiment, when the synthetic vitamin C sold in the market and the fermented extract of the present invention were consumed, the action of vitamin was terminated one hour after the synthetic vitamin C, whereas the fermented extract of the present invention showed a long time (more than 8 hours) (Based on research with Nihon Sho University).

In addition, it was confirmed that when the fermented extract was consumed, the increase in blood volume induced the active blood circulation to raise the body temperature (1 ° C), and the body temperature of the body increased to 8 hours or longer.

As described above, the fermented extract of the present invention is a fermented extract containing more than 15 types of probiotic type lactic acid bacteria and more than 60 kinds of undiscovered beneficial bacteria, and exhibits excellent effects such as immunity enhancement, anti-aging effect, blood circulation improvement effect, .

Best Mode for Carrying Out the Invention The present invention has been described with reference to the drawings and the specification. Although specific terms are used herein, they are used for the purpose of describing the present invention only and are not used to limit the scope of the present invention described in the meaning of the claims or the claims. Therefore, it is to be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (8)

Selecting and washing the raw material;
Extracting the juice through centrifugation of the washed raw material;
Placing the extracted juice in a designated container and sterilizing the juice;
Cooling the sterilized juice at room temperature; And
And cooling the cooled juice in a sealed container in which sunlight is blocked, thereby fermenting the fermented extract. The method according to claim 1,
The raw material is vitamins,
Wherein the impurities include at least one selected from vitamin tree seeds, vitamin tree trunks, and vitamin tree roots. The method according to claim 1,
Wherein the sterilization is carried out at 95 ° C to 115 ° C for 15 minutes to 40 minutes. The method according to claim 1,
Wherein the step of cooling at the room temperature is performed for 9 hours to 10 hours. The method according to claim 1,
Wherein the fermentation is performed at 15 ° C to 30 ° C. A method for manufacturing a semiconductor device, which is manufactured by the manufacturing method according to any one of claims 1 to 5,
A fermented extract comprising a strain derived from a fermentation process. The method of claim 6,
The strain
15 or more probiotic type lactic acid bacteria; And
Characterized in that it comprises a plurality of undifferentiated beneficial bacteria. The method of claim 7,
The 15 or more probiotic type lactic acid bacteria
Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus helveticus, Lactobacillus spp., Lactobacillus spp. , Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus spp. Lactobacillus salivarius, Lactococcus lactis, Enterococcus faecium, Enterococcus faecalis, Streptococcus thermophilus, Bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium breve, Wherein the extract is a lactic acid bacterium selected from the group consisting of Bifidobacterium longum and Bifidobacterium animalis ssp. Lactis.

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