KR20200012709A - manufacturing method of fermented food - Google Patents

Abstract

The present invention relates to a method for manufacturing natural vegetable lactobacillus fermented food. More specifically, the present invention relates to a method for manufacturing healthy natural vegetable lactobacillus fermented food which ferments natural materials such as ripe persimmon, pumpkin, or sweet potato and the like to manufacture effective microorganisms while minimizing an amount of sugar.

Description

Manufacturing Method of Fermented Food of Natural Vegetable Lactic Acid Bacteria

The present invention relates to a method for producing a natural vegetable lactic acid bacteria fermented food, and more particularly, while minimizing the amount of sugar while fermenting natural materials such as hongsi or pumpkin, sweet potatoes, apples into useful microorganisms useful natural vegetable It relates to a method for producing lactic acid bacteria fermented food.

As the living environment is speeding up, the diet is immediately focused on high-calorie, and reports on various adult diseases including obesity, hypertension and so on are rapidly increasing. The dietary structure is undergoing a change in socioeconomic environment such as nuclear familyization, individualization, population growth at night, mass consumption, diversification of consumption patterns, trends for convenience, and increased social entry of women.

In addition, the change of consciousness about the composition of meals and the increase of consumer's demand for simple meals began to appear as a tendency for convenience. However, such modern eating habits are likely to lead to malnutrition due to malnutrition, excess nutrition and incorrect nutritional information. Malnutrition due to malnutrition causes various diseases such as anemia, and excessive intake of nutrients causes overweight and obesity.

In addition, scientific evidence that dietary habits are closely related to diseases is rapidly increasing, and consumers are trying to improve their health through lifestyle changes including eating habits. Accordingly, researches on health supplements and functional foods to prevent various diseases and to help health are being actively conducted.

Natural plant material contains various physiologically active substances and antioxidants, and has various effects such as anti-aging, anticancer, anti-inflammatory, and immune function improvement. Recently, many attempts have been made to stabilize natural materials, reduce their toxicity, or convert them into stable derivatives to enhance their effectiveness.As part of these, biological transformation methods using microorganisms or enzymes have been developed. Representative methods include fermentation.

Fermentation is a process of producing substances that are useful for human life by decomposing organic substances using enzymes of microorganisms. Representative fermentation microorganisms that produce substances useful for human body include lactic acid bacteria and yeast, and various foods Produced by fermentation process. In addition to producing useful substances, fermentation also plays a role in the intestines of the microorganisms involved in fermentation, immune and detoxification. Furthermore, the components ingested through fermentation by the intestinal microorganisms are decomposed and converted into low-molecular substances that are easily absorbed by human cells, or they may be converted into and absorbed from unstable or inactive forms into active forms. This shows the importance of biotransformation.

Korean Unexamined Patent Publication No. 10-2009-0100116, Patent Publication No. 10-2010-0088522 discloses a food produced by fermenting Sanyacho or tea leaves with a microorganism. However, these conventional techniques have a problem that the content of sugar is too high to be harmful to health. In addition, the fermentation period takes 2 to 3 months, there is a problem that takes a lot of time to manufacture.

1. Republic of Korea Patent Publication No. 10-2009-0100116: manufacturing method of food enzyme 2. Republic of Korea Patent Publication No. 10-2010-0088522: Tea leaf enzyme and method of manufacturing food using the same

The present invention aims to provide a method for preparing natural vegetable lactic acid bacteria fermented foods useful for health by minimizing the amount of sugar and producing natural ingredients such as hongsi or pumpkin, sweet potatoes and apples for a short time by fermenting them into useful microorganisms. .

Natural vegetable lactic acid bacteria fermented food production method of the present invention for achieving the above object is a raw material processing step of obtaining a natural paste by grinding at least one selected from hongsi, boiled pumpkin, boiled sweet potato, apple; A mixing step of adding 0.1 to 5 parts by weight of the useful microorganism group, 5 to 10 parts by weight, and 2 to 10 parts by weight of carbonated water based on 100 parts by weight of the natural paste; A fermentation step of fermenting the mixture obtained in the mixing step to obtain a fermentation product; It includes; adding step of adding condensed milk or milk powder to the fermented product.

The fermentation step is fermented at 20 to 30 ℃ for 2 to 10 days.

The natural plant lactic acid bacteria fermented food is formed of any one of the formulation selected from pastes, beverages, granules, tablets, powders, pills, capsules.

As described above, the present invention can provide natural vegetable lactic acid bacteria fermented foods useful for health by preparing natural materials such as hongsi or pumpkin, sweet potatoes, apples, and the like while minimizing the amount of sugars.

Fermented food prepared according to the present invention can be easily ingested anytime, anywhere, and is effective in preventing constipation or improving constipation symptoms. In addition, it is expected to help increase antioxidant activity, diet effect, boost immunity, intestinal health.

Hereinafter, a method for preparing natural plant lactic acid bacteria fermented food according to a preferred embodiment of the present invention.

Natural vegetable lactic acid bacteria fermented food of the present invention is a raw material processing step to obtain a natural paste by grinding at least any one selected from hongsi, boiled pumpkin, boiled sweet potatoes, apples, and useful microorganism group 0.1 to 5 with respect to 100 parts by weight of natural paste 5 parts by weight, 5 to 10 parts by weight of sugar, 2 to 10 parts by weight of carbonated water are added and mixed, a fermentation step of obtaining a fermentation product by fermenting the mixture obtained in the mixing step, and condensed milk or milk powder to the fermentation product. And an addition step of adding. Look specifically at each step.

1. Raw material processing step

Raw material processing is a process for obtaining natural paste by processing natural vegetable materials. You can use fruit or vegetables as a natural vegetable material. For example, red fruit, apple, and the like may be used as fruits, and pumpkin and sweet potato may be used as vegetables.

Hongsi contains tannins, which lower cholesterol levels in the blood vessels, and can prevent or relieve hypertension by potassium. In addition, it is rich in vitamin C, which activates metabolism and boosts immunity.

Pumpkin contains ingredients such as dietary fiber, minerals, and carotenoids to actively promote bowel activity and remove stool to help improve constipation. In addition, the pumpkin is low in calories and rich in dietary fiber, which is effective in releasing waste products in the body, improving skin elasticity, and helping to prevent edema.

Sweet potatoes not only contain a lot of dietary fiber, but also the resin resin glycosides white resin component helps defecation and is effective in preventing and treating constipation. In addition, it is known to lower blood cholesterol and good for diet.

Apples are rich in vitamins, fiber, polyphenols, pectins, and potassium, which are very beneficial to your body. In addition, apples are known to be effective in preventing skin aging and preventing atherosclerosis and constipation through antioxidant activity.

The pumpkin is cut, removed, and then boiled. And sweet potatoes are prepared by boiling, hongsi and apples are prepared by cutting the seeds inside.

Finely grind any one selected from prepared hongsi, boiled pumpkin, boiled sweet potato, and apple with a blender to obtain a natural paste. Alternatively, two or more may be mixed and ground with a blender to obtain a natural paste.

2. Mixing Step

Next, useful microorganisms, sugars, and carbonated water are added to the natural paste and mixed.

For example, 0.1 to 5 parts by weight of the useful microorganism group, 5 to 10 parts by weight, and 2 to 10 parts by weight of carbonated water may be added to and mixed with 100 parts by weight of the natural paste.

The useful microorganisms can be used as a culture or a powder product.

Useful microorganism culture medium is cultured one or more of the effective microorganism (Effective Microoganims) of photosynthetic bacteria, yeast, lactic acid bacteria, actinomycetes, filamentous fungi. As an example of a medium for culturing useful microorganisms, tryptone, yeast extract, glucose, sodium chloride (NaCl) and potassium hydrogen phosphate (K ₂ HPO ₄ ) may be added to water. have. For example, 3 g of tryptone, 3 g of yeast extract, 3 g of glucose, 5 g of sodium chloride, and 1 g of potassium hydrogen phosphate may be added to 1 liter of distilled water. As another example of the medium, 18 liters of rice water may be added with 20 g of brown sugar or molasses.

After inoculating the useful microbial group in the medium, the microorganism culture medium can be obtained by culturing at 30 to 40 ° C. for 2 to 8 days.

In addition, the useful microbial culture medium or powder can be used commercially available commercially available useful microbial group products.

And lactic acid bacteria culture medium or powder may be used instead of the useful microbial group.

As the sugar, any one of sugar, oligosaccharide, syrup, and crude syrup may be used. Higher sugar content is harmful to health, so the present invention does not exceed 10 parts by weight of sugar.

Carbonated water is water in which carbon dioxide is dissolved, and serves to promote fermentation. Commercially-available soda can be used as the soda.

3. Fermentation stage

Next, the mixture obtained in the mixing step is fermented.

For example, the mixture can be fermented at 20-30 ° C. for 2-10 days. The fermentation process produces a variety of metabolites that are beneficial to health by the action of useful microorganisms.

4. Addition step

Next, the fermented product obtained in the fermentation step is added condensed milk or milk powder.

As condensed milk, sweetened condensed milk, unsweetened condensed milk, true condensed milk, and skim condensed milk can be used. In addition, whole milk powder, skim milk powder, vegetable milk powder, etc. can be used as milk powder.

Condensed milk or milk powder may be added 2 to 40 parts by weight based on 100 parts by weight of the fermented product. By adding condensed milk or milk powder, the number of lactic acid bacteria can be greatly increased.

When condensed milk or milk powder is added, the production of the natural vegetable lactic acid bacteria fermented food of the present invention is completed. Natural vegetable lactic acid bacteria fermented food prepared as described above may be refrigerated by additionally performing a conventional sterilization, packaging process, and the like.

Natural vegetable lactic acid bacteria fermented food of the present invention contains a fermented product fermented by the useful microorganisms as a main component is useful for health, in particular, excellent constipation prevention and elimination effect. In addition, the present invention is expected to not only improve constipation, but also help diet effect, immunity enhancement, intestinal health and the like.

Natural vegetable lactic acid bacteria fermented food of the present invention may be further known food additives.

Examples of known food additives include sugars such as monosaccharides, disaccharides, polysaccharides and sugar alcohols, flavoring agents such as taumartin, stevia extract, saccharin and aspartame, nutrients, vitamins, edible electrolytes, flavors, coloring agents, and enhancers , Cheese, chocolate, etc.), pectic acid, alginic acid, organic acid, protective colloid thickener, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, carbonation agent, purified water, and the like can be used. The additives may be used independently or in combination.

Natural vegetable lactic acid bacteria fermented food of the present invention can also be utilized as a health food. 'Health food' refers to the control of biological defense rhythms, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical and biotechnological techniques to act and express the function of the food for a specific purpose. It refers to a food that is designed and processed so that the body's regulation function is fully expressed in a living body.

In addition, the natural vegetable lactic acid bacteria fermented food of the present invention may include a food acceptable food supplement additive, and may further include appropriate carriers, excipients and diluents commonly used in the manufacture of functional foods.

Natural vegetable lactic acid bacteria fermented food of the present invention can be formulated in various forms, so the form is not particularly limited. For example, the natural plant lactic acid bacteria fermented food of the present invention may be formed in any one of the formulations selected from pastes, beverages, granules, tablets, powders, pills, capsules. Fermented foods having such a formulation are easy to carry and easy to consume anytime, anywhere.

On the other hand, the present invention may further add a thimble flower extract in the addition step. For example, 2 to 40 parts by weight of condensed milk or powdered milk and 1 to 10 parts by weight of thimble flower extract may be added to 100 parts by weight of the fermented product to prepare the natural vegetable lactic acid bacteria fermented food of the present invention. The addition of thimble flower extract can increase the antioxidant activity of fermented foods.

Thimble flowers ( Scutellaria indica ) is a perennial herb belonging to the family Lamiaceae, commonly grows in the mountain family, young sprouts are eaten as herbs, and also used for medicinal purposes. Thimble flowers have a unique scent by the flavonoid component. Thimble flowers can use starches, leaves, or young shoots.

Various extraction methods are applicable to extract thimble flower extract. For example, it can be extracted by adding an extraction solvent to the thimble flower. In this case, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as the extraction solvent.

Methanol, ethanol, etc. can be used as a C1-C4 lower alcohol, Butylene glycol, propylene glycol, pentylene glycol, etc. can be used as a polyhydric alcohol. And as a mixture, a mixture of water and a lower alcohol, a mixture of water and a polyalcohol, a mixture of a lower alcohol and a polyalcohol, or a mixture of water and a lower alcohol and a polyalcohol may be used.

As an example of extraction, the extraction solvent may be added 2 to 20 times by weight to the thimble flower, and then extracted at 20 to 120 ℃ for 1 to 48 hours and then filtered to obtain a liquid thimble flower extract. In addition, it is possible to obtain a thimble flower extract in the form of a concentrate by filtration and concentration. In addition, the concentrate can be obtained in powder form through a freeze-drying or spray drying method, of course.

Hereinafter, the present invention will be described through the following examples. However, the following examples are only for illustrating the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

The pumpkin washed with water was cut in half, and then the seeds inside were removed, boiled in water, cooked, and finely ground in a blender to prepare a pumpkin paste.

1 part by weight of useful microorganisms (EM fermented powder, life oil), 8 parts by weight of sugar (white snow, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilseongsa, Lotte Chilsung) were added to 100 parts by weight of pumpkin paste. After mixing, the mixture was fermented at 25 ° C. for 5 days to obtain a fermented product. Then, 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy) was added to 100 parts by weight of the fermented product to prepare a pumpkin fermented food in paste form.

(Example 2)

Sweet potatoes washed with water were boiled in water, cooked and ground finely in a blender to prepare sweet potato paste.

To 100 parts by weight of sweet potato paste, 1 part by weight of useful microorganisms (EM fermented powder, life oil), 8 parts by weight of sugar (Snow White, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilseongsa, Lotte Chilsung Beverage) were added. After mixing, the mixture was fermented at 25 ° C. for 5 days to obtain a fermented product. Then, 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy) was added to 100 parts by weight of the fermented product to prepare a sweet potato fermented food.

(Example 3)

Hongsi was cut to remove seeds inside, and finely ground with a blender to prepare hongsi paste.

1 part by weight of useful microorganisms (EM fermented powder, life oil), 8 parts by weight of sugar (Snow White, CJ CheilJedang), and 6 parts by weight of carbonated water (Chilseongsa, Lotte Chilsung) were added to 100 parts by weight of hongsi paste. After mixing, the mixture was fermented at 25 ° C. for 5 days to obtain a fermented product. Then, 20 parts by weight of powdered milk (whole milk powder, Maeil Dairy Co., Ltd.) was added to 100 parts by weight of the fermented product to prepare a red fermented food in paste form.

(Example 4)

Water was added to the leaves of the thimble 10 times by weight ratio and then extracted with hot water for 6 hours at 90 ℃ to prepare a thimble flower extract.

In the milk powder addition process of Example 1, 6 parts by weight of thimble flower extract was further added to the fermented product to prepare a pumpkin fermented food.

<Lactic acid bacteria count>

The fermented foods of Examples 1 to 3 were commissioned by the Korea Food Science Institute to measure the number of lactic acid bacteria. The test results are shown in Table 1 below.

division Lactic acid bacteria count (CFU / g) Example 1 3,900,000 / g Example 2 13,000,000 / g Example 3  340,000,000 / g

Referring to the results of Table 1, it was shown that Examples 1 to 3 all contain many lactic acid bacteria. In particular, it was confirmed that Example 3 contained the most lactic acid bacteria.

Antioxidant Activity Test

The radical scavenging activity of each fermented food obtained in Examples 1 to 4 was measured and the results are shown in Table 2 below.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was added to 2 mL of the sample, stirred for 30 minutes, and the absorbance was measured at 517 nm. The electron donating effect was expressed by the absorbance decrease rate of the sample addition group and the sample-free addition group. The radical scavenging activity was calculated by the following formula.

% Of radical scavenging activity = (absorbance of 1-sample addition / absorption of no addition) x 100

division Radical scavenging activity (%) Example 1 32.8 ± 0.5 Example 2 30.6 ± 0.7 Example 3 37.1 ± 0.4 Example 4 48.4 ± 0.5

Looking at the results of Table 2, Examples 1 to 3 it was confirmed that the radical scavenging activity has an antioxidant activity over 30%. In the case of Example 4, the radical scavenging activity was about 48%, indicating that the antioxidant activity was very excellent. This is about 60% improvement compared to Example 1. Therefore, the addition of thimble flower extract to the fermentation was confirmed to increase the antioxidant activity.

Constipation Improvement Experiment

Clinical trials were performed on subjects with chronic constipation (20 ~ 40 years old). The test subjects were divided into 4 groups and 5 people were assigned to each group. The first group was to consume the pumpkin fermented food of Example 1, the second group to consume the sweet potato fermented food of Example 2, the third group to be consumed the red fermented food of Example 3, the fourth group The group was to consume the pumpkin fermented food of Example 4.

Each subject was asked to take 50g twice a day (morning and evening), and after 2 weeks, the degree of constipation improvement was measured using a five-point scale (1: symptoms significantly worsened. 2: symptoms slightly worsened, 3: no change, 4: symptoms are slightly improved, 5: symptoms are significantly improved)

The average score of each group was calculated and shown in Table 3 below.

division  Average score Group 1 4.0 2nd group 4.3 3rd group 4.2 4th group 4.6

Referring to the results of Table 3, all four groups were found to improve constipation symptoms. There was no significant difference between the first and third groups. In addition, the fourth group was found to have improved symptoms more than the first to third groups.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (3)

A raw material processing step of grinding at least one selected from hongsi, boiled pumpkin, boiled sweet potato, and apple to obtain a natural paste;
A mixing step of adding 0.1 to 5 parts by weight of the useful microorganism group, 5 to 10 parts by weight, and 2 to 10 parts by weight of carbonated water based on 100 parts by weight of the natural paste;
A fermentation step of fermenting the mixture obtained in the mixing step to obtain a fermentation product;
Addition step of adding condensed milk or milk powder to the fermented product; Method of producing a natural vegetable lactic acid bacteria fermented food comprising a. The method of claim 1, wherein the fermentation step is a method for producing a natural plant lactic acid bacteria fermented foods, characterized in that the fermentation for 20 to 30 days for 2 to 10 days. The method of claim 1, wherein the natural botanical lactic acid bacteria fermented food is a method of producing a natural botanical lactic acid bacteria fermented food, characterized in that formed in any one selected from pastes, beverages, granules, tablets, powders, pills, capsules.