KR20210125225A - Preparation method of bowel movement promotion functional fermentation product having improved preservability for easy granulating and bowel movement promotion functional fermentation product prepared by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented product for promoting bowel movement with easy granulation and improved preservation and a fermented product for promoting bowel movement manufactured thereby, wherein the method comprises the following steps of: steaming a mixture of 1 to 10 parts by weight of a Sparassis crispa powder, and 0.1 to 5 parts by weight of milk based on 100 parts by weight of a brown rice aleurone layer for 50 to 90 minutes at a temperature of 95 to 110℃ by using steam in a steamer; cooling the steamed mixture to a temperature of 38 to 45℃, mixing 50 to 100 parts by weight of a Sparassis crispa extract, and 5 to 30 parts by weight of sugar to the steamed mixture, inoculating 0.01 to 0.7 part by weight of lactic acid bacteria, sealing the mixture, and putting the sealed mixture into a fermenter to ferment the mixture for 47 to 72 hours at a temperature of 38 to 45℃ to manufacture fermented products before drying of the brown rice aleurone layer and Sparassis crispa; and drying the fermented product at a temperature of 40 to 52℃ for 12 to 20 hours, pulverizing a dried fermented product of brown rice aleurone layer and Sparassis crispa mushroom into granules. Therefore, it is possible to have a bowel cleansing effect, intestinal detoxification effect, and bowel movement promotion effect through coprostasis, the brown rice aleurone layer, which was difficult to use as food, can be recycled, and by improving the ease of ingestion, modern people can take the medicinal ingredients of Sparassis crispa and brown rice aleurone layer without any objection and it is easy to facilitate digestion of a medicinal ingredient.

Description

Preparation method of bowel movement promotion functional fermentation product having improved preservability for easy granulating and bowel movement promotion functional fermentation product prepared by the same}

The present invention relates to a method for producing a fermented product for facilitation of defecation, which is easy to form granules and has improved preservation, using a fermented product of brown rice aloe layer and chrysanthemum mushroom, and a fermented product for facilitation of defecation prepared thereby.

Recently, with the increase in national income and the westernization of dietary patterns, the number of patients complaining of constipation or abnormal bowel function is increasing. Interest is growing.

As a representative example of such a food material, brown rice (玄米) means removing the husks from rice harvested in autumn, and the brown rice is divided into a belly (胚部), a steel layer (糠層), and a starch layer (澱粉層). In particular, the strong layer is also referred to as the epidermal layer. The epidermal layer is again composed of pericarp, seed skin, and alfalfa skin, and has anti-constipation activity such as vegetable fiber, protein, fat, calcium, phosphorus, iron, vitamins B1, B2, etc., and recovery from fatigue and diabetes. There are a lot of nutrients that are effective. Nevertheless, most of them are being used as animal feed because they have too much fiber and have a strong tissue, which can cause indigestion.

In addition, the taxonomic position of the oyster mushroom belongs to the genus Chrysanthemum, Chrysanthemum family, and Chrysanthemum. According to the analysis result of the Japan Food Analysis Center, the content of β(1,3)D-glucan, which has anticancer action, is 436% in shiitake mushroom, which is about 37 times higher than that of Shinryong mushroom.β(1,3)D -glucan is known to have anticancer action, normalization of blood sugar level in diabetes and blood pressure control function by increasing the number of activated white blood cells, thereby improving the immune function of cell tissues. and processing technology development, Rural Development Administration) These oyster mushroom can be consumed as an edible mushroom as it is, but there is a limit to the intake in the form of unprocessed food when taking it continuously to exert its pharmacological effect. Conventionally, as a method for continuously taking this mushroom, Korean Patent Registration No. 10-1693745, solid fermented oyster mushroom through microorganisms, and manufacturing a health supplement including it, made it possible to continuously take the flower mushroom. . These pre-registered patents had disadvantages in that the medicinal ingredients were limited and the sensory properties were not good.

In order to solve this problem, Korean Patent Registration No. 10-0937455 uses psyllium hull, fermented rice bran extract, and yeast extract as main components, and it was intended to obtain intestinal detoxification and defecation promotion effects through bowel cleansing and sukbyeon. In No. 10-2011-0107011, the complex fermentation technology is applied to brown rice bran, oyster mushroom and wild ginseng cultured root, which are produced by steaming brown rice bran, mixing with lactic acid bacteria, and drying it to increase the digestibility and absorption rate of brown rice bran, which had a low absorption rate, and to ferment flowers. A method for producing fermented brown rice bran mushroom to reduce constipation and toxins by increasing intestinal activity of lactic acid bacteria contained in brown rice bran mushroom was disclosed.

However, these technologies still have problems in that they have poor sensibility, and poor taste and flavor, resulting in poor ease of ingestion. In particular, in the case of fermented products for promoting bowel movements, it is very difficult to form granules during the manufacturing process due to their high hygroscopicity, and when stored for a long time in high temperature and high humidity conditions, it is difficult to preserve and distribute them.

Republic of Korea Patent No. 10-1693745 Republic of Korea Patent Registration No. 10-0937455 Republic of Korea Patent Publication No. 10-2011-0107011

Accordingly, the present invention has been devised to solve the above problems, and an embodiment of the present invention uses the fermented product of brown rice alfalfa and chrysanthemum mushroom, thereby providing intestinal detoxification and bowel detoxification effects through intestinal cleansing and sukbyeon. It is possible to recycle the brown rice aloe layer, which was difficult to use as food, and to improve the ease of ingestion so that modern people can take the medicinal ingredients of chrysanthemum mushroom and brown rice aloe layer without objection while facilitating the digestion of the medicinal ingredients. It relates to a method for producing a fermented product for promoting bowel movement, which is easy to form granules and has improved preservation, and to a fermented product for promoting bowel movement prepared thereby.

One embodiment of the present invention is based on 100 parts by weight of the brown rice aloe layer, a mixture of 1 to 10 parts by weight of oyster mushroom powder and 0.1 to 5 parts by weight of milk using steam in a steamer, at a temperature of 95 to 110 ℃ 50 minutes steaming for 90 minutes; After cooling the steamed mixture to a temperature of 38 to 45 ° C., and mixing 50 to 100 parts by weight of a cypress mushroom extract and 5 to 30 parts by weight of sugar to the steamed mixture, 0.01 to 0.7 parts by weight of lactic acid bacteria were inoculated, and then the mixture was sealed. and putting the sealed mixture into a fermenter, fermenting it for 47 to 72 hours at a temperature of 38 to 45 ° C. to prepare a fermented product before drying of the brown rice aloe layer and Blossom mushroom, and the fermented product at 40 to 52 ° C. After drying at a temperature of 12 to 20 hours, it provides a method for producing a fermented product for promoting bowel movement, comprising the step of preparing granules of the brown rice alfalfa layer and the dried fermented product of chrysanthemum prepared by pulverization.

The flower mushroom, which is the raw material of the flower mushroom powder and the flower mushroom extract, is harvested in August or September after inoculation with a seed in December, and the collected flower mushroom is incubated at a temperature of 30 to 50 ℃ 2 to use dry for 5 days; The flower mushroom powder is prepared by grinding the dried flower mushroom to have an average particle diameter of 20 to 100 μm; The flower mushroom extract may be prepared to have a solid content of 1 to 5 wt% by boiling the dried flower mushroom in water at a temperature of 85 to 105 °C.

The method for producing the fermented product for promoting bowel movement further comprises the step of forming a coating layer containing the fermented product before drying having a moisture content of 40 to 60% on the surface of the prepared granules, and then drying so that the moisture content is 1 to 7% to do; The coating layer may be performed by spray-coating the surface of the granules using a mixture of fermented before drying having a moisture content of 40 to 60% and a chrysanthemum mushroom extract in a 1: 1 to 3 weight ratio.

In the step of preparing the fermented product before drying of the brown rice alfalfa layer and cypress mushroom, the steamed mixture is cooled to a temperature of 38 to 45° C., and 50 to 100 parts by weight of the oyster mushroom extract, 20 to 70 parts by weight of the oyster mushroom extract in the steamed mixture. And after mixing 5 to 30 parts by weight of sugar, after inoculating 0.01 to 0.7 parts by weight of lactic acid bacteria, the mixture is sealed, and the sealed mixture is put into a fermenter, and fermented at a temperature of 38 to 45 ° C. for 47 to 72 hours. is done by;

The husk powder may be prepared by drying the husks of nematodes at room temperature, drying them completely using an oven, and pulverizing the completely dried husks to have an average particle diameter of 100 to 300 µm.

Another embodiment of the present invention provides a fermented product for promoting bowel movement prepared by the manufacturing method according to the embodiment of the present invention.

The method for producing a fermented product for promoting bowel movement according to an embodiment of the present invention uses a fermented product of brown rice alfalfa and chrysanthemum mushroom, thereby activating beneficial intestinal bacteria, increasing the ratio of beneficial bacteria in the intestinal flora, and promoting intestinal metabolism to induce bowel activity By preventing the occurrence of toxins in the intestine, it has a bowel cleansing effect and intestinal detoxification effect and bowel promotion effect through sukbyeon.

In addition, it has anti-constipation activity such as vegetable fiber, protein, fat, calcium, phosphorus, iron, vitamins B1 and B2, etc., and despite the presence of a significant amount of nutrients that are effective for fatigue recovery and diabetes, too much fiber and strong tissue It has the effect of recycling the brown rice aloe layer, which has been difficult to use as food because there is a risk of indigestion.

In addition, the fermented product for bowel promotion prepared by the method for manufacturing a fermented product for bowel promotion according to an embodiment of the present invention is manufactured in the form of granules, so it is convenient to carry and eat, and improve consumer preference according to taste and flavor By improving the ease of ingestion, it has the effect that anyone can continuously take the medicinal ingredients of oyster mushroom and brown rice aloe layer without any objection by modern people.

In addition, it can be easily formed into granules, and there is an effect of improving preservation.

In addition, it is processed into a form that promotes absorption of the active ingredient into the body, thereby having the effect of facilitating the digestion of the medicinal ingredient. In particular, there is an effect of improving the activity of digestive enzymes such as alpha amylase and protease.

1 is a process diagram illustrating a method for producing a fermented product for promoting bowel movement according to an embodiment of the present invention.
Figure 2 is a schematic cross-sectional view of the fermented product granules for promoting bowel movements having a coating layer containing the fermented product before drying of the brown rice alfalfa layer and flower mushroom.

Hereinafter, embodiments of the present invention will be described in detail. However, this is provided as an example, and the present invention is not limited thereto, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention is based on 100 parts by weight of the brown rice aloe layer, a mixture of 1 to 10 parts by weight of oyster mushroom powder and 0.1 to 5 parts by weight of milk using steam in a steamer, at a temperature of 95 to 110 ℃ 50 minutes steaming for 90 minutes; After cooling the steamed mixture to a temperature of 38 to 45 ° C., and mixing 50 to 100 parts by weight of a cypress mushroom extract and 5 to 30 parts by weight of sugar to the steamed mixture, 0.01 to 0.7 parts by weight of lactic acid bacteria were inoculated, and then the mixture was sealed. and putting the sealed mixture into a fermenter, fermenting it for 47 to 72 hours at a temperature of 38 to 45 ° C. to prepare a fermented product before drying of the brown rice aloe layer and Blossom mushroom, and the fermented product at 40 to 52 ° C. After drying at a temperature of 12 to 20 hours, it provides a method for producing a fermented product for promoting bowel movement, comprising the step of preparing granules of the brown rice alfalfa layer and the dried fermented product of chrysanthemum prepared by pulverization.

A process diagram illustrating a method for producing such a fermented product for promoting bowel movement according to an embodiment of the present invention is shown in FIG. 1 .

The flower mushroom, which is the raw material of the flower mushroom powder and the flower mushroom extract, is harvested in August or September after inoculation with a seed in December, and the collected flower mushroom is incubated at a temperature of 30 to 50 ℃ 2 There is an effect that can obtain a high content of medicinal ingredients of oyster mushroom by using dried for 5 days. The drying method is not particularly limited, and methods such as natural drying, hot air drying, and freeze drying may be used. In addition, the drying may be performed so that the moisture content is 20 to 30% to further improve the above-described effect.

The method for producing the fermented product for the promotion of defecation is first, with respect to 100 parts by weight of the brown rice aloe layer, a mixture of 1 to 10 parts by weight of blossom mushroom powder and 0.1 to 5 parts by weight of milk using steam in a steamer, 95 to 110 ° C. The steaming step is carried out at temperature for 50 to 90 minutes. Thereby, there is an effect that can significantly reduce the reproduction of various bacteria and increase the protein.

The oyster mushroom powder is prepared by pulverizing dried oyster mushroom to have an average particle diameter of 20 to 100 μm, and the mixtures can be evenly mixed, thereby having an effect that the fermentation process can be made more effectively. In addition, there is an effect of facilitating the digestion of the medicinal component of the shiitake mushroom.

Thereafter, the steamed mixture is cooled to a temperature of 38 to 45° C., and 50 to 100 parts by weight of a cypress mushroom extract and 5 to 30 parts by weight of sugar are mixed with the steamed mixture. Thereby, it is possible to provide an environment in which fermentation by lactic acid bacteria is easy, and there is an effect in which the medicinal components of the brown rice alfalfa and chrysanthemum mushrooms are more effectively extracted.

More specifically, the above-mentioned effect can be further improved by using the oyster mushroom extract prepared to have a solid content of 1 to 5% by weight by boiling the dried oyster mushroom in water at a temperature of 85 to 105 ° C.

In addition, the sugars include fructose, starch, dextrin, sugar, lactose, glucose, maltose, maltooligosaccharide, isomaltooligosaccharide, cellooligosaccharide, fructooligosaccharide, inuloligosaccharide, galactooligosaccharide, chitooligosaccharide, xylooligosaccharide, sucralose ( At least one selected from the group consisting of sucralose, propolis, trehalos, stevioside, aspartame, and mixtures thereof may be used. More specifically, the sugar may be fructooligosaccharide.

Then, after inoculating 0.01 to 0.7 parts by weight of lactic acid bacteria in the mixture, the mixture is sealed, and the sealed mixture is put into a fermenter, and fermented at a temperature of 38 to 45 ° C. for 47 to 72 hours. of the fermented product before drying can be prepared. At this time, the fermented product before drying of the brown rice aloe layer and oyster mushroom has a moisture content of 40 to 60%.

Thereby, there is an effect of preventing overfermentation and making the fermentation smooth.

The lactic acid bacteria are Lactobacillus Fermentum (Lactobacillus Fermentum), Lactobacillus Bulgaricus (Lactobacillus Bulgaricus), Lactobacillus Acidophilus (Lactobacillus Acidophilus), Lactobacillus Casei (Lactobacillus Casei), Lactobacillus Delbuckii, Lactobacillus Delbuckii) Bacillus arabinosus (Lactobacillus Arabinosus), Lactobacillus Caucasicus (Lactobacillus Caucasicus), Lactobacillus Lactis (Lactobacillus Lactis), Lactobacillus Leishmanni (Lactobacillus Leishmanni), Lactobacillus thermomuscus (Lactobacillus thermomuscus) Lactobacillus Thermophilus, Lactobacillus Plantarum, Bifidobacterium longum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium brevis ), Bifidobacterium animalis (animalis), Bifidobacterium adolescentis (adolescentis), Bifidobacterium infantis (infantis) and Streptococcus thermophilus (thermophilus), Streptococcus thermophilus (Streptococcus) Thermophilus), Streptococcus Cremoris, Streptococcus Faecalis, Streptococcus Lactis, Streptococcus Leuconosocus, and Mesenteroides Mesenteroides At least one selected from the group consisting of these mixed lactic acid bacteria may be used. More specifically, as the lactic acid bacteria, FD-DVS ABT-5 (Lactobacillus acidophilus, Bifidobacterium lactis, Streptococcus thermophilus) manufactured by CHR HANSEN of Denmark may be preferably used.

In addition, in the step of preparing the fermented product before drying of the brown rice alfalfa layer and chrysanthemum mushroom, further improvement of granule formation and preservation is effected by further adding middish husk powder to proceed with fermentation.

More specifically, in the step of preparing the fermented product before drying of the brown rice alfalfa layer and the cypress mushroom, the steamed mixture is cooled to a temperature of 38 to 45 ° C., and 50 to 100 parts by weight of the oyster mushroom extract, 20 to 100 parts by weight of the oyster mushroom extract, to the steamed mixture. After mixing 70 parts by weight and 5 to 30 parts by weight of sugar, after inoculating 0.01 to 0.7 parts by weight of lactic acid bacteria, the mixture is sealed, and the sealed mixture is put into a fermenter, and 47 to 72 at a temperature of 38 to 45 ° C. It may be carried out by fermentation for a period of time.

In this case, the husk powder may be prepared by drying the husks of mussels at room temperature, drying them completely using an oven, and pulverizing the husks completely dried to have an average particle diameter of 100 to 300 μm.

After the fermentation is completed, the fermented product is dried at a temperature of 40 to 52 ° C. for 12 to 20 hours, and then pulverized to prepare a dry fermented product of brown rice aloe layer and oyster mushroom. At this time, the dried fermented product of the brown rice alfalfa layer and chrysanthemum mushroom is dried so that the moisture content is 5% or less, so that granulation can be easily performed.

The prepared brown rice aloe layer and dried fermented oyster mushroom can have an excellent bowel cleansing effect and intestinal detoxification and bowel promotion effect through sukbyeon. In addition, there is an effect that the fermented product for promoting bowel movement with high hygroscopicity can be evenly mixed with the dried fermented product of the prepared brown rice alfalfa layer and the dried fermented product of the Blossom mushroom to be easily formed into granules without the phenomenon of coagulation with each other. In addition, it is possible to have the above effect without the use of an anti-caking agent such as silicon dioxide, which is a food additive.

Then, the dry fermented product of the brown rice alfalfa layer and oyster mushroom can be prepared into granules.

The granules are manufactured by a method generally used in the art, and the manufacturing method is not particularly limited. In addition, the average particle diameter of the granules is not particularly limited to a size generally used in the art, but more specifically, it may be prepared to have an average particle diameter of 1.5 to 5 mm. In particular, it can be prepared to have an average particle diameter of about 2 mm to provide excellent texture.

In addition, in the method for producing the fermented product 1 for promoting bowel movements, a coating layer 20 containing a fermented product before drying having a moisture content of 40 to 60% is formed on the surface of the prepared granules 10, and then the moisture content is It may further include the step of drying so as to be 1 to 7%. Thereby, there is an effect of improving the storage property even under high temperature and high humidity conditions. In addition, it is possible to have the above effect without the use of an anti-caking agent such as silicon dioxide, which is a food additive. 2 is a schematic cross-sectional view of the fermented product granules for promoting bowel movements having a coating layer including the brown rice alfalfa layer and the fermented product of Blossom mushroom before drying.

More specifically, the coating layer is performed by spray-coating the surface of the granules 10 using a mixture of fermented before drying having a moisture content of 40 to 60% and a chrysanthemum mushroom extract in a 1: 1 to 3 weight ratio. it could be

At this time, the coating layer is a fermented product before drying having a moisture content of 40 to 60%; Zinnia Mushroom Extract; And it may be carried out by spray-coating the surface of the granules of the dried fermented product using a mixture of 1: 1 to 3: 0.1 to 0.5 weight ratio of deep sea water. Thereby, there is an effect that the preservation property is further improved.

The coating layer may further include at least one selected from the group consisting of sugars, sugar alcohols, and mixtures thereof.

At this time, 5 to 10 parts by weight of the sugar may be included with respect to 100 parts by weight of the fermented product before drying of the brown rice alfalfa layer having a moisture content of 40 to 60% and oyster mushroom; The sugar alcohol is contained in 1 to 3 parts by weight, while maintaining the effect of improving the preservation, there is an effect of improving the ease of intake by improving the consumer's preference according to taste and flavor.

The sugar may be one or more selected from the group consisting of glucose, fructose, lactose, sucrose, fructooligosaccharide, and mixtures thereof.

The sugar alcohol may be at least one selected from the group consisting of xylitol, mannitol, erythritol, sorbitol, and mixtures thereof.

In addition, the coating layer may further include vitamin C powder or dried fruit powder. Accordingly, there is an effect of improving the consumer's preference according to taste and flavor, thereby improving the ease of intake, and increasing the content of vitamin C.

The powder of the dried fruit is a powder of dried fruit generally used in the art, and the type is not particularly limited, but for example, powder of dried fruits such as tangerine, strawberry, kiwi, lemon, orange, grapefruit, lime, etc. can be preferably used. In particular, there is an advantage in that a high content of vitamins can be obtained by using the powder of dried lemon.

Another embodiment of the present invention provides a fermented product for promoting bowel movement prepared by the manufacturing method according to the embodiment of the present invention.

The method for producing a fermented product for promoting bowel movement according to an embodiment of the present invention uses a fermented product of brown rice alfalfa and chrysanthemum mushroom, thereby activating beneficial intestinal bacteria, increasing the ratio of beneficial bacteria in the intestinal flora, and promoting intestinal metabolism to induce bowel activity By preventing the occurrence of toxins in the intestine, it has a bowel cleansing effect and intestinal detoxification effect and bowel promotion effect through sukbyeon.

In addition, it has anti-constipation activity such as vegetable fiber, protein, fat, calcium, phosphorus, iron, vitamins B1 and B2, etc., and despite the presence of a significant amount of nutrients that are effective for fatigue recovery and diabetes, too much fiber and strong tissue It has the effect of recycling the brown rice aloe layer, which has been difficult to use as food because there is a risk of indigestion.

In addition, the fermented product for bowel promotion prepared by the method for manufacturing a fermented product for bowel promotion according to an embodiment of the present invention is manufactured in the form of granules, so it is convenient to carry and eat, and improve consumer preference according to taste and flavor By improving the ease of ingestion, it has the effect that anyone can continuously take the medicinal ingredients of oyster mushroom and brown rice aloe layer without any objection by modern people.

In addition, it can be easily formed into granules, and there is an effect of improving preservation.

In addition, it is processed into a form that promotes absorption of the active ingredient into the body, thereby having the effect of facilitating the digestion of the medicinal ingredient. In particular, there is an effect of improving the activity of digestive enzymes such as alpha amylase and protease.

Hereinafter, preferred examples and comparative examples of the present invention will be described. However, the following examples are only preferred examples of the present invention, and the present invention is not limited by the following examples.

<Example 1>

With respect to 100 parts by weight of the brown rice aloe layer, a mixture of 5 parts by weight of oyster mushroom powder and 5 parts by weight of milk is steamed in a steamer and steamed at a temperature of 100° C. for 50 minutes; After cooling the steamed mixture to a temperature of about 43 ° C., and mixing 100 parts by weight of the cypress mushroom extract and 10 parts by weight of sugar with the steamed mixture, 0.2 parts by weight of lactic acid bacteria was inoculated, the mixture was sealed, and the sealed mixture was prepared It was put into a fermenter and fermented for 48 hours at a temperature of about 40° C. to prepare a fermented product of brown rice aloe layer and cauliflower mushroom before drying. At this time, as the extract of the oyster mushroom, the dried oyster mushroom was soaked in water at a temperature of about 90 ° C. and having a solid content of 1.6% by weight was used.

Thereafter, the fermented product was dried at a temperature of about 43° C. for 15 hours, and then pulverized to prepare a dry fermented product of brown rice alfalfa and chrysanthemum mushroom.

The dried fermented product of the brown rice alfalfa layer and chrysanthemum mushroom was prepared into granules to prepare a fermented product for promoting bowel movements.

<Example 2>

Preparation of middling husk powder

After drying the skins purchased in Goseong, Gyeongsangnam-do, naturally for 48 hours at room temperature, dry them completely using an oven at about 80°C. This powder was pulverized to about 175 μm to prepare a powder of the middened duck skin.

Preparation of fermented products for promoting bowel movements

With respect to 100 parts by weight of the brown rice aloe layer, a mixture of 5 parts by weight of oyster mushroom powder and 5 parts by weight of milk is steamed in a steamer and steamed at a temperature of 100° C. for 50 minutes; After cooling the steamed mixture to a temperature of about 43 ° C., and mixing 100 parts by weight of chrysanthemum mushroom extract, 55 parts by weight of mid-duck skin powder, and 10 parts by weight of sugar with the steamed mixture, 0.2 parts by weight of lactic acid bacteria was inoculated, and the mixture was sealed. Then, the sealed mixture was put into a fermenter, and fermented at a temperature of about 40° C. for 48 hours to prepare a fermented product of brown rice aloe layer and oyster mushroom before drying. At this time, as the extract of the oyster mushroom, the dried oyster mushroom was soaked in water at a temperature of about 90 ° C. and having a solid content of 1.6% by weight was used.

Thereafter, the fermented product was dried at a temperature of about 43° C. for 15 hours, and then pulverized to prepare a dry fermented product of brown rice alfalfa and chrysanthemum mushroom.

The dried fermented product of the brown rice alfalfa layer and chrysanthemum mushroom was prepared into granules to prepare a fermented product for promoting bowel movements.

<Example 3>

On the surface of the granules prepared in Example 2, a coating layer containing a brown rice alfalfa layer and a fermented product of oyster mushroom before drying was formed.

More specifically, using a mixture in which the fermented material of Example 2 before drying and the oyster mushroom extract was mixed in a weight ratio of 1: 1.5, the surface of the granules prepared in Example 1 was spray-coated. In this case, the fermented product before drying was used having a moisture content of about 55%.

Thereafter, the moisture content of the granules on which the coating layer was formed was dried to be about 5% or less to prepare a fermented product for promoting bowel movements.

<Comparative Example 1>

After steaming a mixture of 100 parts by weight of the brown rice flour layer and 5 parts by weight of milk in a steamer at a temperature of 100° C. for 50 minutes; After cooling the steamed mixture to a temperature of about 43° C., mixing 10 parts by weight of sugar with the steamed mixture, inoculating 0.2 parts by weight of lactic acid bacteria, sealing the mixture, and putting the sealed mixture into a fermenter, about 40 It was fermented at a temperature of ℃ for 48 hours to prepare a fermented product of the brown rice aloe layer before drying. Thereafter, the fermented product was dried at a temperature of about 43° C. for 15 hours, and then pulverized to prepare a dried fermented product of the brown rice aloe layer.

The dried fermented product of the brown rice aloe layer was prepared into granules, and a comparative fermented product was prepared.

<Experimental Example 1>

In order to confirm the effect of the fermented product for promoting bowel movement of the present invention, an experiment was performed as follows. Based on 100 adult men and women who have diarrhea, abdominal pain, and frequent bowel movements after usual drinking, the fermented product for bowel promotion prepared in Example 3 was ingested, and 1 bottle of soju or 1000 cc of beer was made to drink for the first time. The symptom improvement effect during defecation was confirmed, and the results are shown in Table 1 below. At this time, severe diarrhea and severe abdominal pain indicate symptoms and pain enough to take medicine.

As can be seen from the results of Table 1, it was confirmed that diarrhea, abdominal pain, feeling of lingering bowel movements and the number of bowel movements after drinking the fermented product for promoting bowel movement of the present invention were greatly improved.

<Experimental Example 2>

In order to evaluate the effect of the fermented product for promoting bowel movement of the present invention, a survey was conducted in the following manner. 90 women in their 20s and 40s, who usually have constipation symptoms, were selected as subjects, and the tests were conducted by randomly classifying them into 4 groups (A to E). During the 7 days of the experiment, health functional food for relieving constipation or laxatives were not to be consumed, and the diet was made the same as usual.

For a total of 7 days of the test period, the "control group" subjects were provided with only 500 ml of bottled water, and the subjects of "Example 1" and "Example 3" were provided with 500 ml of bottled water and each defecation promoting ferment. , "Comparative Example 1" subjects were provided with 500 ml of mineral water and a comparative fermented product, and the drinking time was to be consumed at any time of the day.

Success in defecation and defecation time were measured daily for 7 days of drinking intake, and the amount of stool was 1 point for 35 g or less, 2 points for 35-80 g, 3 points for 80-200 g, 4 points for 200-300 g, 5 points for 300 g or more. was evaluated as In addition, stool morphology was measured as diarrhea 1 point, loose stool 2 points, normal stool 3 points, hard stool 4 points, and small stool 5 points. No side effect factors (feeling of defecation, strain, gas generation, abdominal distension, bloating) at all 1 point, none 2 points, none 3 points, moderate 4 points, present 5 points, severe 6 points, It was evaluated on a 7-point scale with 7 points of very severe, and the results are shown in Table 2 below.

As can be seen from the results of Table 2, the defecation success rate was greatly improved after ingesting the fermented product for promoting bowel movement of the present invention.

It was found to be most effective after ingestion of the fermented product for promoting bowel movement of the present invention even at defecation time. This is thought to be due to the rapid peristalsis of the stool as the volume of the stool increased, and the water content and dietary fiber content of the stool became softer.

Even in the case of the amount and shape of the stool, when the fermented product for promoting bowel movement of the present invention was ingested (Examples 1 and 3), a score close to 3 was obtained, which was close to the average amount of adult stool per day. Also, it was found that the shape of the stool was improved to a soft and water-containing form.

On the other hand, even in the dissatisfaction factors generally felt by people suffering from constipation, when the fermented product for promoting bowel movement of the present invention was ingested (Examples 1 and 3), it was found to be reduced to the highest extent compared to the control group.

<Experimental Example 3>

Sensory evaluation of the fermented product for bowel movement promotion according to Examples 2 and 3 of the present invention and the fermented product for comparison of Comparative Example 1 was performed. The sensory evaluation was conducted by 10 expert panelists in a 5-point rating system [very good (1 point: already or no odor), good (2 points), average (3 points: already or odor appropriate), bad (4 points), or very bad (5 points: already or severe off-flavor)], and the evaluation values are shown in Table 3 below as average values.

As can be seen in Table 3, it was confirmed that all of the fermented products for promoting bowel movements according to Examples 2 and 3 had generally good taste, aroma and overall preference. Therefore, it was confirmed that anyone, regardless of age or gender, can consume it without any objection.

<Experimental Example 4>

For the fermented product for promoting bowel movement and the fermented product for comparison of Comparative Example 1 according to Examples 1 to 3 of the present invention, the preservation properties were measured, respectively, and are shown in Table 4 below. The preservation is measured after storing the fermented product for promoting bowel movement according to Examples 1 to 3 of the present invention and the fermented product for comparison of Comparative Example 1 at a temperature of 40° C. and a constant temperature and humidity of 80% for 1 week after storage, The degree of formation (agglomeration of granules) was evaluated, and for this purpose, the weight % of the powder remaining on the sieve after passing through a sieve (sieve 850 μm) is shown in Table 4.

As can be seen in Table 4, it was confirmed that the fermented product for comparison according to Comparative Example 1 had caking.

In contrast, it was confirmed that the fermented products for promoting bowel movements according to Examples 1 to 3 had an anti-caking effect. Thus, it was confirmed that the fermented product for promoting bowel movement according to the present invention has excellent preservation properties.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics thereof. Therefore, it should be understood that all of the embodiments described above are illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

1: Fermented product granules for promoting bowel movements
10: Granules of dry fermented product of brown rice alfalfa layer and oyster mushroom
20: Coating layer containing brown rice alfalfa layer and fermented product before drying of oyster mushroom

Claims (5)

With respect to 100 parts by weight of the brown rice aloe layer, 1 to 10 parts by weight of oyster mushroom powder and 0.1 to 5 parts by weight of milk are mixed using steam in a steamer, steaming at a temperature of 95 to 110 ° C. for 50 to 90 minutes;
After cooling the steamed mixture to a temperature of 38 to 45 ° C., and mixing 50 to 100 parts by weight of a flower extract and 5 to 30 parts by weight of a sugar in the steamed mixture, 0.01 to 0.7 parts by weight of lactic acid bacteria, after inoculating the mixture, the mixture is sealed and putting the sealed mixture into a fermenter, fermenting it for 47 to 72 hours at a temperature of 38 to 45 ° C.
After drying the fermented product at a temperature of 40 to 52 ° C. for 12 to 20 hours, pulverizing the dried fermented product of the brown rice aloe layer and oyster mushroom, characterized in that it comprises the step of preparing granules. manufacturing method.
The method of claim 1,
As a raw material of the flower mushroom powder and flower mushroom extract,
The oyster mushroom is harvested in August or September after inoculation with a seed in December, and dried for 2 to 5 days at a temperature of 30 to 50 ° C.;
The flower mushroom powder is prepared by grinding the dried flower mushroom to have an average particle diameter of 20 to 100 μm;
The method for producing a fermented product for facilitation of defecation, characterized in that the oyster mushroom extract is prepared to have a solid content of 1 to 5% by weight by boiling the dried oyster mushroom in water at a temperature of 85 to 105 ° C.
The method of claim 1,
The method for producing the fermented product for promoting bowel movement is
After forming a coating layer containing the fermented product before drying having a moisture content of 40 to 60% on the surface of the prepared granules, the method further includes drying so that the moisture content becomes 1 to 7%;
The coating layer is formed by spray-coating the surface of the granules using a mixture of a fermented fermented product having a moisture content of 40 to 60% and a flower mushroom extract in a 1: 1 to 3 weight ratio to promote defecation, characterized in that A method for producing a fermented product.
The method of claim 1,
The step of preparing the fermented product before drying of the brown rice alfalfa layer and chrysanthemum mushroom
After cooling the steamed mixture to a temperature of 38 to 45 ° C., and mixing 50 to 100 parts by weight of a cypress mushroom extract, 20 to 70 parts by weight of midgeus hull powder, and 5 to 30 parts by weight of sugar to the steamed mixture, 0.01 to 0.7 weight of lactic acid bacteria after inoculation of the bouillon, sealing the mixture, putting the sealed mixture into a fermenter, and fermenting at a temperature of 38 to 45° C. for 47 to 72 hours;
The fermented fermented product for promoting bowel movement, characterized in that the husk powder is naturally dried at room temperature, dried completely using an oven, and pulverized to have an average particle diameter of 100 to 300 µm. Way.
A fermented product for promoting bowel movement prepared by the method of any one of claims 1 to 4.

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