KR20210115946A - Method of manufacturing horse bean enzyme and horse bean enzyme manufactured by using the same - Google Patents

Abstract

The present invention provides a method for manufacturing a horse bean enzyme comprising: a step of selecting and preparing horse beans and drying the horse beans to have a moisture content which is less than 3 wt%; a first fermenting step of inputting the dried horse beans to a vinegar fermenting solution which is a culture solution, adding fructooligosaccharide to the vinegar fermenting solution, and fermenting the same for 9-18 months in an air-communicable environment; a step of only separating a horse bean fermenting solution excluding a sludge component from a fermented product obtained in the first fermenting step; and a second fermenting step of inputting at least one among an onion fermenting solution, a garlic fermenting solution, and an artichoke fermenting solution and lactobacillus to the separated horse bean fermenting solution, and fermenting the same in a fermenting container for 6-10 months. The present invention can prevent an adult disease.

Description

Method of producing soybean enzyme and bean enzyme produced thereby

The present invention relates to a technology in the field of plant fermentation, and more particularly, to a method of fermenting soybeans for producing a soybean enzyme.

Green bean is a plant native to tropical Asia and Africa in general, and is a creepy annual grass of the legume family. It is generally cultivated for food and medicinal purposes, and because the shape of bean pods resembles jakdu, it is also called jakdu bean and dodu (刀豆).

Peanuts are nutritious not only in beans but also in pods, and are often consumed in the form of pods.

When looking at the usage of green beans, it is common that they have been mainly used in the form of extracts, except in the form of direct ingestion. Patent Registration No. 10-1776071 discloses a composition for anti-aging and whitening using green bean extract, and Patent Registration No. 10-1843500 discloses tea bag tea using citron and green beans.

It is a reality that green beans have been predominantly applied in the form of extracts, and the search for or research on additional ways to maximize the usefulness of green beans is stagnant.

An object of the present invention is to provide a method for producing a soybean enzyme through a novel fermentation method of soybeans as an invention sought to maximize the usefulness of the soybean, and as a part of securing another usefulness of the soybean enzyme.

An object of the present invention is to provide a soybean enzyme prepared by the above production method, which can help improve immunity and prevent adult diseases.

A method for producing a bean enzyme according to an embodiment of the present invention includes the steps of selecting and preparing green beans and drying them so that the moisture content is 3% by weight or less; A first fermentation step of using the green tea fermented broth as a culture broth, adding the dried green beans to the green tea fermenting broth, adding fructooligosaccharides, and fermenting for 9 to 18 months in an environment where air can communicate; separating only the soybean fermentation broth excluding the sludge component from the fermentation product obtained in the first fermentation step; and a secondary fermentation step of adding at least one fermented broth and lactic acid bacteria of onion fermented broth, garlic fermented broth and pork potato fermented broth to the separated soybean fermented broth and fermented for 6 to 10 months in a fermentation vessel.

The fermented green tea is in the juiced green tea extract, Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus KFRI 344, Lactobacillus casei (Lactobacillus lactis) ATCC 393 Lactoboillus casei) may be a lactic acid bacteria fermentation broth inoculated and fermented with one or more strains selected from ATCC 9018.

Specifically, the green tea fermented broth may be a fermented broth fermented by a green tea seed bacterium (dhhc-n01) owned by the inventor, Dasarang Co., Ltd. CEO Yang Dong-heum.

As the soybean, the young koturi from August to September may be used.

The secondary fermentation step is preferably made under a uniform temperature of 25 ℃ to 27 ℃.

On the other hand, in the second fermentation step, the step of stirring the fermentation broth by opening the fermentation vessel in a cycle of 25 to 35 days may be made. In this way, it is possible to shorten the fermentation period.

Even after the secondary fermentation step, in order to prevent acetic acid fermentation, a step of aging for a predetermined period by additionally adding green tea fermented liquid so as to be 1 to 4% by weight of the fermented soybean broth may be performed.

The bean enzyme according to an embodiment of the present invention is in the form of a beverage, contains 1 to 4% by weight of fermented green tea, has a sugar content of 0 Brix, and has effects of enhancing immunity and preventing adult diseases.

According to the production method of the bean enzyme of the present invention, by performing the first fermentation step and the second fermentation step separately, the use of sugar during the first fermentation can be minimized. In addition to shortening, it is possible to obtain a low-calorie fermentation broth with abundant organic minerals.

In addition, in the second fermentation step, by using the fermentation raw material obtained by fermenting pork potato, onion, garlic, etc., rather than the fermentation method in which the fermentation source is added, the characteristics of the fermentation raw material can be effectively reflected in the final bean enzyme.

The bean enzyme prepared in the present invention can be consumed in the form of a liquid beverage, and it has been found to be effective in preventing adult diseases or increasing immunity, and furthermore, it has been found to have functions such as rhinitis, asthma, and intestinal activation.

1 is a flowchart for conceptually explaining a method for producing a bean enzyme according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a method for producing a bean enzyme according to an embodiment of the present invention will be described in detail. However, the following description is an exemplary description for explaining the technical idea of the present invention, and the technical idea of the present invention is not limited by the following description. The technical spirit of the present invention can only be construed or limited by the following claims.

Referring to FIG. 1 , in order to prepare the green bean enzyme (S1000), first, a green tea fermented broth preparation step (S110) of preparing a green tea fermented broth to be used as a fermented soybean broth is performed. Green tea grows only in the inland of the coastline where the sea and land meet, such as salt farms in the southwest coast of Korea or tidal flats created by blocking the sea.

The green tea used in the present invention was collected in Haenam, Jeollanam-do, and was provided by Dasarang and crushed using a chopper. and juiced using a hydraulic press. That is, green tea in the present invention uses the juice filtrate filtered using filter paper after squeezing as a fermentation target for green tea fermentation.

In the juice filtrate of the green tea, Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus KFRI 344, Lactobacillus casei (Lactoboillus casei) ) The green tea juice was fermented using at least one kind of lactic acid bacteria such as ATCC 9018. Meanwhile, in addition to the above-known lactic acid bacteria, for fermenting green tea, green tea seed bacteria (dhhc-n01) owned by Dasarang Co., Ltd. CEO Yang Dong-heum can be used. Research on the green tea seed is currently in progress. Green tea fermentation may be performed for approximately 10 days, and the fermentation time may be appropriately adjusted by anticipating and taking into account the fermented soybean product. The green tea fermented broth is prepared by the above-described green tea fermented broth preparation step (S110).

On the other hand, green beans are prepared by the bean preparation step (S210). As the green beans, it is preferable to use young pods from August to September, and the green beans are cut into pieces of 5 to 6 mm and used.

When the green beans are prepared, the green beans are dried at a temperature of about 60° C. to 70° C. in sunlight or a hot air dryer, and thus go through a drying step (S220) of the green beans to have moisture of about 3% or less. When the moisture content exceeds 3%, the fermentation efficiency by the green tea fermentation broth may be reduced due to moisture.

When the green tea fermented broth and dried green beans are prepared, the full-fledged fermentation steps of green beans begin.

The fermentation step includes a first fermentation step (S300) and a second fermentation step (S300). In the first fermentation step (S300), 4 to 5 times the amount of dried green beans (soybean pods) is added to the fermentation vessel as a culture medium, and fructooligosaccharide of less than 0.003% of the weight of the green tea fermented solution is added to the fermentation process this goes on By providing an air communication port at the upper portion of the fermentation vessel during the fermentation process, the first fermentation step (S300) is conducted at room temperature, in a situation in which air can be communicated, for about 9 to 18 months.

As described above, the primary fermentation step (S300) is fermented in an environment in which air can communicate, which is to induce the inflow of microorganisms in the air and to facilitate the discharge of carbon dioxide during alcoholic fermentation.

The primary fermentation product obtained by the primary fermentation step (S300) includes sludge and liquid phase at the same time. This primary fermentation product undergoes a fermentation broth separation step (S400) of separating only the fermentation broth through a filtration process. Only the separated fermentation broth is input to the secondary fermentation step (S500).

The second fermentation step (S500) is made by adding, in addition to the fermented soybean broth obtained from the first fermentation step (S300), fermented broth such as onion fermented broth, garlic fermented broth, and pork potato fermented broth and less than 0.001% of lactic acid bacteria compared to the fermented soybean fermented broth. In this embodiment, as an additional fermentation broth input to the secondary fermentation step (S500), fermented broths such as onions, garlic, and pork potatoes are exemplified. can be

That is, in the secondary fermentation step (S500), the characteristics of the fermentation raw materials are effectively reflected in the final bean enzyme by using the raw material obtained by fermenting pork potato, onion, garlic, etc. can

The onion fermented broth, garlic fermented broth, and pork potato fermented broth may be fermented by conventional lactic acid bacteria, or alternatively, may be fermented products by the aforementioned fermented green tea. In addition, the onion fermentation broth as a culture medium used in the secondary fermentation step (S500) is preferably used in an amount of less than 1% by weight, respectively, based on the weight of the fermented soybean broth, which is the product of the first fermentation step (S300).

The secondary fermentation step (S500) is carried out for about 6 to 10 months in an environment in which the temperature of about 25° C. to 27° C. is kept constant. On the other hand, in the second fermentation step (S500), the fermentation period can be shortened by opening the fermentation vessel in a cycle of 25 to 35 days from the time when the membrane is formed, and stirring the mixture during fermentation. On the other hand, it is important to prevent the occurrence of fruit flies by thoroughly blocking workers from entering and exiting the fermentation chamber except at the time of stirring.

The fermented soybean product obtained by completing the secondary fermentation step (S500) may be prepared as a beverage-type enzyme by separating only the fermentation broth through a predetermined filtration process. However, in this embodiment, the green soybean enzyme composition may be completed by additionally adding the above-mentioned green tea fermentation broth to the second soybean fermentation product.

The green tea fermented broth may be added in an amount of 1 wt% to 4 wt% compared to the fermented broth component of the obtained secondary fermented soybeans.

The additional input of the green tea fermented broth is to suppress the acetic acid fermentation in the secondary soybean fermented broth by the antioxidant component in the green tea fermented broth. On the other hand, the secondary fermented soybean soybean broth to which the green tea fermented broth is additionally added may be aged for about 50 to 70 days. Depending on the perspective, this aging process may be understood as a tertiary fermentation step.

The fermented soybean broth finally obtained through the process as described above may function as a soybean enzyme and a liquid functional beverage. The soybean enzyme eventually comprises 1% to 4% by weight of green tea fermented broth as a composition, and has a sugar content of 0 Brix and an acidity of 2 to 3.

The bean enzyme is effective in strengthening immunity and preventing adult diseases. On the other hand, as described above, the palatability of the bean enzyme as a beverage can be controlled by adjusting the type or content of the additional fermented broth, such as the pork potato fermented broth, input to the secondary fermentation step (S500).

The method for producing a bean enzyme according to the present invention is a fermentation method, wherein the primary fermentation step and the second fermentation step are separately divided, thereby minimizing the use of sugar in the first fermentation step, and furthermore, the green tea fermentation broth, not purified water itself By using it as a culture medium, it is possible to obtain a low-calorie fermented soybean broth containing abundant organic minerals as well as shortening the fermentation time.

Claims (7)

selecting and preparing green beans and drying them so that the moisture content is 3% by weight or less;
A first fermentation step of fermenting for 9 to 18 months in an environment where air can communicate, after adding the dried green beans to the green tea fermented broth and adding fructooligosaccharide to the green tea fermented broth as a culture broth;
separating only the soybean fermentation broth excluding the sludge component from the fermentation product obtained in the first fermentation step; and
A method for producing a bean enzyme, comprising: adding at least one fermented broth and lactic acid bacteria of onion fermented broth, garlic fermented broth and pork potato fermented broth to the separated soybean fermented broth, and fermenting for 6 to 10 months in a fermentation vessel.
According to claim 1,
The fermented glasswort extract is Lactobacillus acidophilus KFRI 342, Lactobacillus lactis ATCC 393, Lactobacillus bulgaricus 344, KFRI in the juiced green tea extract, Lactobacillus casei (Lactoboillus casei) A method for producing a bean enzyme, characterized in that the lactic acid bacteria fermentation broth inoculated and fermented at least one strain selected from ATCC 9018.
According to claim 1,
The method for producing a bean enzyme, characterized in that the bean sprouts include young koturi from August to September.
According to claim 1,
The second fermentation step is a method for producing a bean enzyme, characterized in that it is carried out under a uniform temperature of 25 ℃ to 27 ℃.
According to claim 1,
In the second fermentation step,
The method for producing a bean enzyme, characterized in that it further comprises the step of stirring the fermentation broth by opening the fermentation vessel in a cycle of 25 to 35 days.
According to claim 1,
To inhibit acetic acid fermentation,
After the second fermentation step, a method of producing a green bean enzyme comprising the step of additionally adding a green tea fermented solution so as to be 2 to 4% by weight of the green soybean fermented broth.
It is prepared by the method of claim 6,
Contains 1 to 4% by weight of fermented green tea and has a sugar content of 0 Brix and an acidity of 1 to 3,
A liquid soybean enzyme that enhances immunity and prevents adult diseases.

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