KR20220034453A - Preparation method of ingredients powder fermented by lactic acid bacteria - Google Patents
Preparation method of ingredients powder fermented by lactic acid bacteria Download PDFInfo
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- KR20220034453A KR20220034453A KR1020200116836A KR20200116836A KR20220034453A KR 20220034453 A KR20220034453 A KR 20220034453A KR 1020200116836 A KR1020200116836 A KR 1020200116836A KR 20200116836 A KR20200116836 A KR 20200116836A KR 20220034453 A KR20220034453 A KR 20220034453A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
Description
본 발명은 유산균 배양액을 이용하여 슈퍼푸드 등 일상생활에서 접할 수 있는 식재료를 유산균과 함께 발효시키고 이를 분말 형태로 제조하는 김치 유산균을 이용한 포스트바이오틱스 제조 방법에 관한 것이다.The present invention relates to a method for producing postbiotics using kimchi lactic acid bacteria, in which ingredients that can be encountered in daily life, such as superfoods, are fermented together with lactic acid bacteria in a powder form using a lactic acid bacteria culture solution.
포스트바이오틱스는 유산균 배양 건조물을 말한다. 유산균이 만들어내는 유기산, 즉 박테리오신(Bacteriocin), 뷰틸레이트, 효소, 아미노산, 펩타이드 등 유산균 대사산물이 대표적이다.Postbiotics refer to lactic acid bacteria culture dried products. Organic acids produced by lactic acid bacteria, that is, lactic acid bacteria metabolites such as bacteriocin, butylate, enzymes, amino acids, and peptides, are representative.
포스트바이오틱스는 ‘프로바이오틱스’와 그의 먹이인 ‘프리바이오틱스’, 이 둘을 함께 지칭하는 ‘신바이오틱스’에 이어 4세대 유산균으로 주목받고 있다.Postbiotics are attracting attention as the fourth generation of lactic acid bacteria, following ‘probiotics’ and ‘prebiotics’, which are their food, and ‘synbiotics’, which refer to both.
프로바이오틱스는 유산균을 비롯해 몸속에서 유익한 효과를 내는 모든 균을 의미한다. 장뿐만 아니라 면역질환 등 다양한 신체 기능에 관여한다. 한동안 프로바이오틱스의 먹이가 되는 식이섬유(프리바이오틱스)를 함께 복용하면 효과가 더 좋다는 연구가 급물살을 탔는데, 최근에는 프로바이오틱스가 내놓는 대사산물인 포스트바이오틱스가 치료제나 질병 진단에 효율적이라는 주장이 주목받고 있다.Probiotics refer to all bacteria that have beneficial effects in the body, including lactic acid bacteria. It is involved in various bodily functions such as the intestine as well as immune diseases. For a while, research showing that taking together dietary fiber (prebiotics), which is the food of probiotics, has a better effect, has recently been attracting attention. are receiving
본 발명은 사용하고자 하는 식재료인 원물을 이용한 포스트바이오틱스 제조 방법에 관한 것으로서 슈퍼푸드를 원물로 사용할 수 있다. 예를 들어 마늘, 녹차, 브로콜리, 블루베리, 시금치 등이 있을 수 있다. 슈퍼푸드를 원물로 사용하고 이를 프로바이오틱스를 이용하여 발효시킬 수 있고, 이를 통해 얻은 대사산물인 포스트바이오틱스를 건조시킨 분말을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing postbiotics using raw materials, which are ingredients to be used, and superfoods can be used as raw materials. Examples include garlic, green tea, broccoli, blueberries, and spinach. It relates to a method for manufacturing a powder by using superfood as a raw material and fermenting it using probiotics, and drying postbiotics, a metabolite obtained through this.
본 발명은 슈퍼푸드 착즙액을 원물로서 활용하여 유산균 배양액과 혼합 및 발효시키고 유산균 대사산물인 포스트바이오틱스 제조 방법을 제공하는데 있다. 여기서 김치 유산균을 이용할 수 있다.An object of the present invention is to provide a method for producing postbiotics, which is a metabolite of lactic acid bacteria, by mixing and fermenting a lactic acid bacteria culture medium using a superfood juice as a raw material. Kimchi lactic acid bacteria can be used here.
본 발명은 유산균과 액상배지 조성물을 혼합 및 배양하여 제1 액상물로 만드는 단계;The present invention comprises the steps of mixing and culturing lactic acid bacteria and a liquid medium composition to make a first liquid;
상기 제1 액상물에서 배양된 유산균을 멸균하는 멸균 단계;Sterilizing the lactic acid bacteria cultured in the first liquid;
상기 제1 액상물에서 멸균된 유산균을 분리하여 배양여액을 생성하는 단계;separating the sterilized lactic acid bacteria from the first liquid to produce a culture filtrate;
상기 배양여액과 액상배지 조성물만으로 이루어지는 제2 액상물을 만드는 단계;making a second liquid consisting only of the culture filtrate and the liquid medium composition;
사용하고자 하는 원물의 착즙액으로 이루어지는 제3 액상물을 준비하는 단계; Preparing a third liquid product comprising the juice of the raw material to be used;
상기 제2 액상물, 상기 제3 액상물 및 새로운 유산균을 혼합 및 배양하는 단계;mixing and culturing the second liquid, the third liquid, and new lactic acid bacteria;
를 포함하는 김치 유산균을 이용한 포스트바이오틱스 제조 방법이 제공될 수 있다.A method for producing postbiotics using kimchi lactic acid bacteria comprising a may be provided.
포스트바이오틱스는 장 기능 개선을 통한 예방 건강과 건강 증진에 도움을 주기 때문에 세균성 장 질환자, 잦은 배탈, 비만, 당뇨, 다이어트가 필요한 사람 등에게 도움이 될 수 있다.Because postbiotics help to promote preventive health and health by improving intestinal function, it can be helpful for people with bacterial bowel disease, frequent stomach upsets, obesity, diabetes, and those who need a diet.
포스트바이오틱스는 프로바이오틱스가 먹이인 프리바이오틱스를 먹고 만들어내는 대사 산물로 유기산, 박테리오신, EPS, 효소 등을 나타낸다.Postbiotics represent organic acids, bacteriocins, EPSs, and enzymes as metabolites produced by probiotics eating prebiotics.
포스트바이오틱스는 '프로바이오틱스’와 그의 먹이인 ‘프리바이오틱스’, 이 둘을 함께 지칭하는 ‘신바이오틱스’에 이어 4세대 유산균으로 주목받고 있다.Postbiotics are attracting attention as the fourth generation of lactic acid bacteria, following 'probiotics' and 'prebiotics', which are their food, and 'synbiotics', which refer to both.
프로바이오틱스는 유산균을 비롯해 몸속에서 유익한 효과를 내는 모든 균을 의미한다. 장뿐만 아니라 면역질환 등 다양한 신체 기능에 관여한다. 한동안 프로바이오틱스의 먹이가 되는 식이섬유(프리바이오틱스)를 함께 복용하면 효과가 더 좋다는 연구가 급물살을 탔는데, 최근에는 프로바이오틱스가 내놓는 대사산물인 포스트바이오틱스가 치료제나 질병 진단에 효율적이라는 주장이 주목받고 있다.Probiotics refer to all bacteria that have beneficial effects in the body, including lactic acid bacteria. It is involved in various bodily functions such as the intestine as well as immune diseases. For a while, research showing that taking together dietary fiber (prebiotics), which is the food of probiotics, has a better effect, has recently been attracting attention. are receiving
본 발명은 원물을 복용이 편리한 분말 형태로 제공할 수 있다. The present invention can provide the raw material in the form of a powder that is convenient to take.
본 발명은 사용하고자 하는 식재료인 원물을 이용한 포스트바이오틱스 제조 방법으로서 대사산물인 포스트바이오틱스를 건조시킨 분말을 제조할 수 있으며, 이러한 분말을 복용하면, 장기능이 대폭 개선될 수 있다. The present invention is a method for producing postbiotics using a raw material, which is a food material to be used, and can prepare a powder in which postbiotics, which are metabolites, are dried.
도 1은 본 발명의 제조 방법에 관한 블럭도이다.1 is a block diagram of a manufacturing method of the present invention.
최근 장 건강에 대한 사람들의 관심이 높아지면서 건강보조식품으로 유산균 제품, 즉 프로바이오틱스, 프리바이오틱스, 신바이오틱스, 포스트바이오틱스 등을 섭취하는 사람들이 늘고 있다.Recently, as people's interest in gut health has increased, more and more people are taking lactic acid bacteria products, such as probiotics, prebiotics, synbiotics, and postbiotics, as health supplements.
꾸준한 유산균 섭취는 장내 유익균을 늘리고 유해균을 줄여 장 내 환경을 건강한 상태로 유지할 수 있게 되는데, 시장에 내온 유산균 제품에 사용된 유산균들이 다양한 만큼 그 종류를 알고 먹는 것이 더 효과적으로 장 건강을 관리하는 데 도움이 되겠다.Consistent intake of lactic acid bacteria increases the beneficial bacteria in the intestine and reduces harmful bacteria to keep the intestinal environment in a healthy state. this will be
먼저 프로바이오틱스는 유익균이 많은 장 내 환경을 만들 수 있도록 도움을 주는 유산균으로, 장 점막에 정착해 유해균으로부터 장을 보호하는 역할을 한다.First of all, probiotics are lactic acid bacteria that help create an intestinal environment rich in beneficial bacteria, and they play a role in protecting the intestines from harmful bacteria by settling in the intestinal mucosa.
장 환경을 균형있게 조성해 장 건강과 면역 시스템을 강화할 수 있지만, 암 환자, 크론병 환자, 면역억제제 복용자 등은 패혈증이나 염증이 생길 수 있기 때문에 섭취에 주의가 필요하다.It can strengthen intestinal health and the immune system by creating a balanced intestinal environment, but cancer patients, Crohn's disease patients, and immunosuppressive drug users may develop sepsis or inflammation.
프리바이오틱스는 프로바이오틱스의 먹이 역할을 하는 것으로, 최근 유익균의 먹이가 장 건강에 도움이 된다는 것이 방송 등을 통해 널리 알려지기도 했다.Prebiotics serve as food for probiotics, and it has recently been widely known through broadcasting that the food of beneficial bacteria is beneficial to gut health.
프리바이오틱스는 프락토올리고당을 포함할 수 있다. 프리바이오틱스는 음식으로도 섭취를 할 수 있는데, 대표적으로 바나나, 마, 콩, 양파, 사과, 옥수수, 다크 초콜릿(70% 이상) 등에 다량 함유돼 있다.Prebiotics may include fructooligosaccharides. Prebiotics can be consumed through food, and they are typically found in bananas, hemp, beans, onions, apples, corn, and dark chocolate (more than 70%) in large amounts.
다만, 지나치게 섭취하면 경우에 따라 가스가 차거나 구토감을 느낄 수 있으니 적정량을 섭취하는 것이 중요하다.However, if you consume too much, you may feel gas or vomiting in some cases, so it is important to consume an appropriate amount.
신바이오틱스는 프로바이오틱스와 프리바이오틱스의 장점을 모두 취하기 위해서 둘을 혼합한 제품이다. Synbiotics are products that combine the two to take advantage of both probiotics and prebiotics.
포스트바이오틱스는 유산균 배양 건조물을 말한다. 유산균이 만들어내는 유기산, 즉 박테리오신(Bacteriocin), 뷰틸레이트, 효소, 아미노산, 펩타이드 등 유산균 대사산물이 대표적이다.Postbiotics refer to lactic acid bacteria culture dried products. Organic acids produced by lactic acid bacteria, that is, lactic acid bacteria metabolites such as bacteriocin, butylate, enzymes, amino acids, and peptides, are representative.
포스트바이오틱스는 유해균을 억제하고 장 점막 면역을 활성화시키는데, 프로바이오틱스의 경우 장 점막에 부착해 유해균을 억제하는데 일정한 시간이 필요하지만, 포스트바이오틱스는 장 점막 부착의 과정을 생략할 수 있는 것이 장점이다.Postbiotics suppress harmful bacteria and activate intestinal mucosal immunity. Probiotics attach to the intestinal mucosa and require a certain amount of time to suppress harmful bacteria, but postbiotics have the advantage of omitting the process of intestinal mucosal adhesion. .
최근 미국이나 유럽에서는 이같은 유산균 대사산물에 대한 관심도가 높아지면서 포스트바이오틱스가 상품화돼 이를 섭취하는 사람들이 늘고 있다.Recently, in the United States and Europe, as interest in these metabolites of lactic acid bacteria increases, postbiotics are commercialized and more and more people are taking them.
포스트바이오틱스는 장 기능 개선을 통한 예방 건강과 건강 증진에 도움을 주기 때문에 세균성 장 질환자, 잦은 배탈, 비만, 당뇨, 다이어트가 필요한 사람 등에게 도움이 될 수 있다.Because postbiotics help to promote preventive health and health by improving intestinal function, it can be helpful for people with bacterial bowel disease, frequent stomach upsets, obesity, diabetes, and those who need a diet.
포스트바이오틱스는 프로바이오틱스가 먹이인 프리바이오틱스를 먹고 만들어내는 대사 산물로 유기산, 박테리오신, EPS, 효소 등을 나타낸다.Postbiotics represent organic acids, bacteriocins, EPSs, and enzymes as metabolites produced by probiotics eating prebiotics.
포스트바이오틱스는 '프로바이오틱스’와 그의 먹이인 ‘프리바이오틱스’, 이 둘을 함께 지칭하는 ‘신바이오틱스’에 이어 4세대 유산균으로 주목받고 있다.Postbiotics are attracting attention as the fourth generation of lactic acid bacteria, following 'probiotics' and 'prebiotics', which are their food, and 'synbiotics', which refer to both.
프로바이오틱스는 유산균을 비롯해 몸속에서 유익한 효과를 내는 모든 균을 의미한다. 장뿐만 아니라 면역질환 등 다양한 신체 기능에 관여한다. 한동안 프로바이오틱스의 먹이가 되는 식이섬유(프리바이오틱스)를 함께 복용하면 효과가 더 좋다는 연구가 급물살을 탔는데, 최근에는 프로바이오틱스가 내놓는 대사산물인 포스트바이오틱스가 치료제나 질병 진단에 효율적이라는 주장이 주목받고 있다.Probiotics refer to all bacteria that have beneficial effects in the body, including lactic acid bacteria. It is involved in various bodily functions such as the intestine as well as immune diseases. For a while, research showing that taking together dietary fiber (prebiotics), which is the food of probiotics, has a better effect, has recently been attracting attention. are receiving
본 발명은 사용하고자 하는 식재료인 원물을 이용한 포스트바이오틱스 제조 방법에 관한 것으로서 슈퍼푸드를 원물로 사용할 수 있다. 예를 들어 마늘, 녹차, 브로콜리, 블루베리, 시금치 등이 있을 수 있다. 슈퍼푸드를 원물로 사용하고 이를 프로바이오틱스를 이용하여 발효시킬 수 있고, 이를 통해 얻은 대사산물인 포스트바이오틱스를 건조시킨 분말을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing postbiotics using raw materials, which are ingredients to be used, and superfoods can be used as raw materials. Examples include garlic, green tea, broccoli, blueberries, and spinach. It relates to a method for manufacturing a powder by using superfood as a raw material and fermenting it using probiotics, and drying postbiotics, a metabolite obtained through this.
프로바이오틱스는 당류를 발효하여 에너지를 획득하고 다량의 유산을 생성하는 세균으로서 단백질을 분해하지만 부패시키는 능력이 없으며 인체에 해로운 물질을 생성하지 않고 유익한 작용을 하는 세균들 중 유산을 생산하는 균주를 의미한다. 유산균은 건강한 사람들의 장내 미생물 생태계의 이부로 존재하여 면역기작의 증강에 의해 사람의 면역력을 강화하는 역할을 한다.Probiotics are bacteria that obtain energy by fermenting sugars and produce a large amount of lactic acid. Probiotics are bacteria that break down proteins but do not have the ability to decay, do not produce harmful substances to the human body, and are beneficial among bacteria that produce lactic acid. . Lactobacillus exists as a part of the intestinal microbial ecosystem of healthy people and plays a role in strengthening human immunity by enhancing immune mechanisms.
이러한 유산균을 이용하여 마늘, 녹차, 아몬드, 블루베리, 시금치 등의 슈퍼푸드를 원물로 하여 유산균 발효액을 만들 수 있다. 또한 유산균 발효액은 장기 보관에는 적합하지 않기 때문에 본 발명의 제조 방법은 이를 보완하여 장기 보관할 수 있는 포스트바이오틱스 분말을 제조하는 방법을 제시하고자 한다.Using these lactic acid bacteria, lactic acid bacteria fermentation broth can be made by using superfoods such as garlic, green tea, almonds, blueberries, and spinach as raw materials. In addition, since the fermentation broth of lactic acid bacteria is not suitable for long-term storage, the preparation method of the present invention is to supplement this and propose a method for preparing a postbiotic powder that can be stored for a long time.
[실시 예][Example]
1. 제1 액상물 준비 단계로서, 김치로부터 추출하여 배양한 유산균 L.kimchii 를 식품용 유산균 액상배지에 접종하여 제1 액상물을 대량 배양할 수 있다. 1. As the first liquid preparation step, the lactic acid bacteria L.kimchii extracted and cultured from kimchi can be inoculated into a food lactic acid bacteria liquid medium to culture the first liquid in large quantities.
김치 유산균을 이용하면 원물을 마늘 등의 한국인이 좋아하는 채소가 되는 경우에 한국인의 체질에 맞는 발효 결과를 달성할 수 있고, 유산균의 발효 상태도 인체에 무해할 수 있으며, 한국인의 소화 기작에 잘 어울릴 확률을 높일 수 있다.By using kimchi lactic acid bacteria, if the raw material becomes a vegetable that Koreans like, such as garlic, fermentation results suitable for the constitution of Koreans can be achieved. You can increase your chances of matching.
배양 조건은 배양 온도 20~40℃에서 12~48시간 동안 유산균 수가 1x108 cfu/ml 이상, pH 5.0 이하가 될 때까지 배양하는 것이 바람직할 수 있다. 실험 결과, 유산균의 수가 너무 많으면 배양 상태가 급속 진전되어 변질될 수 있고, 유산균의 수가 너무 작으면 배양 시간이 너무 지연될 수 있다.In culture conditions, it may be preferable to incubate at a culture temperature of 20 to 40° C. for 12 to 48 hours until the number of lactic acid bacteria becomes 1x10 8 cfu/ml or more and pH 5.0 or less. As a result of the experiment, if the number of lactic acid bacteria is too large, the culture state may be rapidly developed and deteriorated, and if the number of lactic acid bacteria is too small, the culture time may be too delayed.
2. 다음의 표 1을 참조하면, 액상배지 조성물은 포도당 2.0 ~ 4.0%, 소이펩톤 0.5 ~ 2.0%, 효모추출물 0.2 ~ 1.0%, 기타 2~4%의 조성으로 마련될 수 있다.2. Referring to Table 1 below, the liquid medium composition may be prepared in a composition of 2.0 to 4.0% glucose, 0.5 to 2.0% soipeptone, 0.2 to 1.0% yeast extract, and 2 to 4% other.
3. 제1 액상물 멸균 단계로서, 액상 배지에서 배양된 유산균과 유산균의 대사산물을 정제수에 용해하여 120℃ 이상 온도에서 30분 이상 멸균하여 준비될 수 있다. 이는 살아있는 유산균이 우리 몸에 들어갔을 때 부작용을 유발할 수 있는 위험을 예방하고자 함이다.3. As the first liquid sterilization step, it can be prepared by dissolving lactic acid bacteria cultured in a liquid medium and metabolites of lactic acid bacteria in purified water and sterilizing at a temperature of 120° C. or higher for 30 minutes or more. This is to prevent the risk that live lactic acid bacteria can cause side effects when they enter our body.
본 발명에서 상기 멸균 온도 및 시간은 최적화되었다. 너무 높은 온도에서 하게 될 경우 제품이 변색이 될 수 있고 80도 에서 했을 경우 변색의 위험이 가장 적었기 때문에 상기 온도에서 진행할 수 있다. 너무 오랜 시간을 할 경우 역시 변색의 위험이 나타날 수 있다.In the present invention, the sterilization temperature and time were optimized. If it is done at too high a temperature, the product may be discolored, and if it is done at 80 degrees, the risk of discoloration is the least, so it can proceed at that temperature. If you do it for too long, there is also a risk of discoloration.
4. 제1 액상물 분리 단계로서, 유산균의 배양을 완료한 후에는 배양액을 2,000~20,000 rpm 으로 원심분리를 이용하여 멸균된 유산균과 나머지 배양여액을 분리할 수 있다. 회수된 배양여액을 살균(100℃, 30분) 한 후 90℃ 까지 냉각하여 Hot filling 포장을 할 수 있다. 이는 외부 이물질이나 외부균이 들어오는 것을 멸균할 수 있다. 즉, 배양여액은 멸균된 유산균을 제외한 나머지로서 유산균의 대사산물과 액상배지 조성물로 이루어질 수 있다. 4. As the first liquid separation step, after culturing of the lactic acid bacteria is completed, the sterilized lactic acid bacteria and the rest of the culture filtrate can be separated by centrifuging the culture medium at 2,000 to 20,000 rpm. After sterilizing the recovered culture filtrate (100℃, 30 minutes), it can be cooled to 90℃ for hot filling packaging. This can sterilize the entry of foreign substances or bacteria. That is, the culture filtrate is the remainder except for the sterilized lactic acid bacteria, and may consist of metabolites of lactic acid bacteria and a liquid medium composition.
제조된 배양여액에는 유산균의 발효과정 중 생성된 대사산물로서 아미노산, 펩타이드, 비타민 및 유기산 등이 포함될 수 있다.The prepared culture filtrate may contain amino acids, peptides, vitamins and organic acids as metabolites produced during the fermentation process of lactic acid bacteria.
5.제2 액상물 제조 단계로서, 제1 액상물에서 멸균된 유산균을 분리하여 배양여액과 액상배지 조성물 만으로 이루어지는 제2 액상물을 마련할 수 있다.5. As the second liquid preparation step, the sterilized lactic acid bacteria may be separated from the first liquid to prepare a second liquid consisting only of the culture filtrate and the liquid medium composition.
6. 제3 액상물 준비 단계로서, 제3 액상물은 사용하고자 하는 식품 원물을 희석하거나 첨가물을 넣지 않은 상태로 착즙기에 넣어 착즙한 착즙액으로서 마련될 수 있다. 6. As the third liquid preparation step, the third liquid may be prepared as a juice extracted by diluting the raw food to be used or putting it into a juicer without adding any additives.
7. 제1 차 발효액 제조 단계로서, 제3 액상물을 제2 액상물과 1:1로 혼합하고, 혼합된 액상에 잡균이 제거된 유산균을 첨부하여 혼합할 수 있다. 혼합한 액상을 배양실에 넣고 20~40℃에서 24~48시간 정도 발효시켜 제1 차 발효액이 제조될 수 있다.7. As the first fermentation broth manufacturing step, the third liquid material and the second liquid material are mixed in a 1:1 ratio, and lactic acid bacteria from which various bacteria have been removed may be added to the mixed liquid and mixed. The first fermentation broth can be prepared by putting the mixed liquid in a culture chamber and fermenting it at 20-40° C. for 24 to 48 hours.
사용하는 각각의 원물에 따라, 조성물의 비율이 최적 설계되어야 한다. 예를 들어, A라는 원물은 많은 양을 넣어야 제조시 원하는 농도와 색 등이 나올 수 있고, B 라는 원물은 조금만 사용하여도 제조시 원하는 농도와 색 등이 나올 수 있다. 이와 같이 사용하고자 하는 원물의 특징에 따라 유산균의 발효 결과가 달라질 수 있기 때문에 상기와 같은 최적 혼합비를 결정하였다.According to each raw material used, the proportion of the composition should be optimally designed. For example, the desired concentration and color can be obtained when the raw material A is put in a large amount, and the desired concentration and color can be obtained when the raw material B is used even with a small amount. As such, the optimum mixing ratio as described above was determined because the fermentation results of lactic acid bacteria may vary depending on the characteristics of the raw material to be used.
예를 들면, 김치에서 유래한 L.kimchii 유산균에 정제수와 유산균의 먹이를 넣고 배지를 형성 후 24시간~72시간 배양할 수 있다. 배양한 유산균(생균)에 마늘 등의 원물 추출액을 5%~80%까지 넣고 2차 발효를 진행할 수 있다. 이후 부용재인 쌀, 덱스트린, 포도당, 올리고당, 차전자피 등 각각에 부용재에 5%~40%까지 용도에 맞게 배합한 후 24시간~72시간까지 3차 발효를 거칠 수 있다. 이후 열풍건조 또는 스프레이건조, 동결건조를 거쳐 분말화 한 후 멸균기를 사용해 최종 멸균화 작업을 한 김치유산균을 이용한 마늘 또는 생강 등의 원물 포스트바이오틱스 분말을 만들 수 있다.For example, purified water and lactic acid bacteria feed can be added to L. kimchii lactic acid bacteria derived from kimchi, and the culture medium can be formed for 24 hours to 72 hours. Secondary fermentation can be carried out by adding 5% to 80% of the extract of raw materials such as garlic to the cultured lactic acid bacteria (live bacteria). After that, 5% to 40% of each bouillon material such as rice, dextrin, glucose, oligosaccharide, and psyllium hulls are mixed according to the intended use, and then tertiary fermentation can be carried out for 24 to 72 hours. After that, it is possible to make raw postbiotic powder such as garlic or ginger using kimchi lactic acid bacteria that have been powdered through hot air drying, spray drying, or freeze drying and then finally sterilized using a sterilizer.
8. 제2 차 발효액 제조 단계로서, 제1 차 발효액과 제3 액상물을 잡균이 제거된 유산균과 혼합하여 20~40℃에서 24~48시간 발효하여 제2 차 발효를 할 수 있다. 제2 차 발효액 제조 단계를 반복하여 농도와 색상을 달리할 수 있다.8. As the second fermentation broth manufacturing step, the first fermentation broth and the third liquid material are mixed with lactic acid bacteria from which various bacteria have been removed and fermented at 20-40° C. for 24-48 hours to perform the second fermentation. By repeating the second fermentation broth preparation step, the concentration and color can be changed.
9. 제n 차 발효액 제조 단계로서, 제조하고자 하는 농도와 색상이 발현될 때까지 상기 8의 과정을 반복할 수 있다.9. As the nth fermentation broth preparation step, the process of 8 may be repeated until the desired concentration and color are expressed.
10. 원액 농축 단계로서, 제n 차 발효액을 농축기를 사용하여 원액을 농축시킬 수 있다.10. As the stock solution concentration step, the n-th fermentation broth may be concentrated using a concentrator.
11. 열처리 단계로서, 제n 차 발효액 제조 단계에서 만들어진 원료를 열처리 기계에 넣고 70℃ 이상에서 30분 이상 열처리시킬 수 있다.11. As a heat treatment step, the raw material made in the nth fermentation broth manufacturing step can be put into a heat treatment machine and heat treated at 70° C. or higher for 30 minutes or longer.
12. 원물 발효액 분말 제조 단계로서, 열처리 단계를 거친 제n 차 발효액을 동결 건조기에 넣어 건조하여 김치 유산균을 이용한 포스트바이오틱스 분말을 제조할 수 있다.12. As the raw material fermentation broth powder manufacturing step, the n-th fermentation broth that has undergone the heat treatment step may be put in a freeze dryer and dried to prepare a postbiotic powder using kimchi lactic acid bacteria.
Claims (10)
상기 제1 액상물에서 배양된 유산균을 멸균하는 멸균 단계;
상기 제1 액상물에서 멸균된 유산균을 분리하여 배양여액을 생성하는 단계;
상기 배양여액과 액상배지 조성물만으로 이루어지는 제2 액상물을 만드는 단계;
사용하고자 하는 원물의 착즙액으로 이루어지는 제3 액상물을 준비하는 단계;
상기 제2 액상물, 상기 제3 액상물 및 새로운 유산균을 혼합 및 배양하는 단계;
를 포함하는 포스트바이오틱스 제조 방법.
Mixing and culturing lactic acid bacteria and a liquid medium composition to make a first liquid;
Sterilizing the lactic acid bacteria cultured in the first liquid;
separating the sterilized lactic acid bacteria from the first liquid to produce a culture filtrate;
making a second liquid consisting only of the culture filtrate and the liquid medium composition;
Preparing a third liquid product made of the juice of the raw material to be used;
mixing and culturing the second liquid, the third liquid, and new lactic acid bacteria;
A method for producing postbiotics comprising a.
상기 유산균은 김치로부터 추출된 유산균인 L.kimchii 을 포함하는 포스트바이오틱스 제조 방법.
According to claim 1,
The lactic acid bacteria is a postbiotic manufacturing method comprising L. kimchii, which is a lactic acid bacteria extracted from kimchi.
상기 액상배지 조성물은 포도당 2.0 ~ 4.0%, 소이펩톤 0.5 ~ 2.0%, 효모추출물 0.2 ~ 1.0%, 기타 2~4%로 조성되며 상기 액상배지에서 상기 유산균을 배양시키는 포스트바이오틱스 제조 방법.
3. The method of claim 2,
The liquid medium composition is composed of 2.0 to 4.0% glucose, 0.5 to 2.0% soy peptone, 0.2 to 1.0% yeast extract, and other 2 to 4%, and a postbiotic manufacturing method for culturing the lactic acid bacteria in the liquid medium.
상기 멸균 단계는 상기 제1 액상물을 정제수에 용해하여 120℃ 이상 온도에서 30분 이상 멸균하는 포스트바이오틱스 제조 방법.
According to claim 1,
The sterilization step is a method for producing postbiotics in which the first liquid is dissolved in purified water and sterilized at a temperature of 120° C. or higher for 30 minutes or more.
상기 유산균 배양 단계는 상기 배양여액과 불순물이 섞이지 않은 순수 유산균을 혼합하여 유산균을 투입하는 포스트바이오틱스 제조 방법.
According to claim 1,
In the step of culturing lactic acid bacteria, the culture filtrate and pure lactic acid bacteria not mixed with impurities are mixed and lactic acid bacteria are added.
상기 제1 액상물에서 멸균된 유산균을 분리시, 상기 제1 액상물에서 배양된 유산균과 배양여액을 2,000 ~ 20,000rpm 으로 원심분리하여 상기 유산균과 상기 배양여액을 분리하는 포스트바이오틱스 제조 방법.
According to claim 1,
When separating the sterilized lactic acid bacteria from the first liquid, the lactic acid bacteria and the culture filtrate cultured in the first liquid are centrifuged at 2,000 to 20,000 rpm to separate the lactic acid bacteria and the culture filtrate.
상기 제3 액상물은 사용하고자 하는 원물의 착즙액이며,
상기 착즙액을 상기 분리된 배양여액과 상기 착즙액을 1:1로 혼합하고 불순물이 제거된 상기 유산균을 첨가하여 발효시키는 포스트바이오틱스 제조 방법.
According to claim 1,
The third liquid is the juice of the raw material to be used,
A method for producing postbiotics in which the juice is mixed with the separated culture filtrate and the juice in a 1:1 ratio, and the lactic acid bacteria from which impurities are added are added to ferment.
상기 제2 액상물을 상기 제3 액상물 및 상기 유산균과 혼합하여 발효시키는 제1 차 발효 단계를 거쳐 제조되는 포스트바이오틱스 제조 방법.
According to claim 1,
A method for producing postbiotics produced through a first fermentation step of mixing and fermenting the second liquid material with the third liquid material and the lactic acid bacteria.
상기 제2 액상물과 상기 제3 액상물 및 상기 유산균을 혼합하여 발효시키는 제1 차 발효 단계를 거쳐 마련되는 제1 발효액을 상기 제1 차 발효과정과 동일 과정을 반복하여 발효액의 농도와 색상을 조절하는 포스트바이오틱스 제조 방법.
According to claim 1,
The first fermentation broth prepared through a first fermentation step of mixing and fermenting the second liquid material, the third liquid material, and the lactic acid bacteria is repeated in the same process as the first fermentation process to determine the concentration and color of the fermentation broth. Modulating postbiotic manufacturing method.
상기 발효액을 동결 건조하여 분말로 제조되는 것을 특징으로 하는 포스트바이오틱스 제조 방법.10. The method of claim 9,
A method for producing postbiotics, characterized in that the fermentation broth is freeze-dried and prepared as a powder.
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| KR102542030B1 (en) | 2022-12-28 | 2023-06-14 | 주식회사 정.식품 | Makgeolli-derived Lacticaseibacillus paracasei subsp. paracasei DCF0429 and functional postbiotics using the same |
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| KR102497827B1 (en) | 2022-06-27 | 2023-02-08 | 주식회사 정.식품 | Lactiplantibacillus plantarum DCF49 new strain derived from shindari and production method of functional postbiotics using the same |
| KR102542030B1 (en) | 2022-12-28 | 2023-06-14 | 주식회사 정.식품 | Makgeolli-derived Lacticaseibacillus paracasei subsp. paracasei DCF0429 and functional postbiotics using the same |
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