KR20220094359A - Method for manufacturing Morinda citrifolia fortified with higher GABA content using Lactic acid bacteria having GABA-producing activity - Google Patents
Method for manufacturing Morinda citrifolia fortified with higher GABA content using Lactic acid bacteria having GABA-producing activity Download PDFInfo
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- KR20220094359A KR20220094359A KR1020200185481A KR20200185481A KR20220094359A KR 20220094359 A KR20220094359 A KR 20220094359A KR 1020200185481 A KR1020200185481 A KR 1020200185481A KR 20200185481 A KR20200185481 A KR 20200185481A KR 20220094359 A KR20220094359 A KR 20220094359A
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- KR
- South Korea
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- gaba
- lactic acid
- acid bacteria
- flower juice
- coconut flower
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 62
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Classifications
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A23Y2220/00—
Abstract
Description
본 발명은 유산균을 이용하여 가바(GABA)를 함유한 코코넛꽃액즙 발효물의 제조방법에 관한 것으로서, 보다 상세하게는, 글루탐산을 함유하고 있는 코코넛 꽃액을 주원료로 하는 배지에 가바 전환능이 있는 유산균을 접종 및 배양하여 가바 성분의 함량이 증가됨으로써 각종 생리활성이 증가된 코코넛 꽃액즙 발효물을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing a fermented product of coconut flower juice containing GABA using lactic acid bacteria, and more particularly, inoculating a medium containing glutamic acid containing coconut flower juice as a main material with lactic acid bacteria having GABA conversion ability. And it relates to a method for producing a fermented coconut flower juice having various physiological activities increased by increasing the content of the GABA component by culturing.
유산균(lactic acid bacteria: LAB)은 치즈, 발효유 및 유산균음료 등의 발효 유제품을 비롯하여 각종 발효 식 품의 제조에 전 세계적으로 광범위하게 응용되고 있는 산업적으로 중요한 미생물이다. 특히, 국내에서 시판되 는 대부분의 발효유는 살아있는 유산균을 섭취하기 용이하도록 제조된 대표적인 식품이라 할 수 있다. Lactic acid bacteria (LAB) are industrially important microorganisms that are widely applied worldwide in the production of various fermented foods, including fermented dairy products such as cheese, fermented milk and lactic acid bacteria beverages. In particular, most of the fermented milk marketed in Korea can be said to be a representative food manufactured to facilitate ingestion of live lactic acid bacteria.
발효유 등을 통해 섭취된 유산균은 장내 유용균의 증식을 촉진하는 반면, 유해균의 증식을 억제하여 유익균이 우위를 차지하도록 장내 균총의 균형을 개선하며, 그 결과 ① 장관 감염과 식중독의 방지, ② 장내 부패억제, ③ 장의 운동을 촉진하여 변비방지, ④ 면역력 증가, ⑤ 발암 억제 및 ⑥ 비타민 B군의 생산 등 여러 가지 생리 기능을 가지는 것으로 밝혀지고 있다. 따라서 유럽 등 서구에서는 요구르트, 유산균 음료와 분말, 과립 및 정제 형태의 유산균 생균 제품이 기능성 식품으로서 가장 큰 시장을 형성하고 있다. While lactic acid bacteria ingested through fermented milk, etc. promote the growth of useful bacteria in the intestine, it suppresses the growth of harmful bacteria and improves the balance of the intestinal flora so that the beneficial bacteria dominate, and as a result, ① prevention of intestinal infections and food poisoning, ② intestinal decay It has been found to have various physiological functions, such as inhibition, ③ prevention of constipation by promoting intestinal movement, ④ immunity increase, ⑤ cancer suppression, and ⑥ production of B vitamins. Therefore, in Western countries such as Europe, yogurt, lactobacillus beverages, and live lactobacillus products in powder, granule and tablet form form the largest market as functional foods.
최근에는 이렇게 우유 및 치즈 등에서 분리된 유산균과는 별도로 식물성 유산균의 장점이 부각되고 있다. 식물성 유산균은 POLAB(Plant Originated Lactic Acid Bacteria)으로 지칭되어 일반 유산균과 차별적으로 취급되고 있으며 동양에서 예로부터 섭취하던 절임류, 김치 등의 식물 원료의 발효 식품에서 분리된 유산균을 말한다. 식물성 유산균은 일반 동물성 유산균과 비교하여 그 종류가 10배 이상 많을 뿐 아니라, 외부 환경에 대한 적응 력이 뛰어나다. 즉 절임류와 같이 염분 농도가 높고, pH가 낮은 환경 및 김치와 같이 마늘 등의 항균물질이 많은 환경에서도 생육이 가능한 균주이다. 즉 한국의 김치는 고염분, 낮은 pH 및 천연 항균물질의 함량이 높은 상태이기 때문에 김치에서 분리되는 각종 균은 대표적인 식물성 유산균이며 따라서 잘 숙성된 김치는 식물성 유산균(POLAB)의 대표적인 보고라 할 수 있다. Recently, the advantages of plant lactic acid bacteria are being highlighted separately from lactic acid bacteria isolated from milk and cheese. Plant-based lactic acid bacteria are referred to as POLAB (Plant Originated Lactic Acid Bacteria) and are treated differently from general lactic acid bacteria. Plant lactic acid bacteria have more than 10 times more types compared to general animal lactic acid bacteria, and have excellent adaptability to the external environment. That is, it is a strain capable of growing in an environment with a high salt concentration and low pH, such as pickles, and an environment rich in antibacterial substances such as garlic, such as kimchi. In other words, because Korean kimchi has high salt, low pH, and high content of natural antibacterial substances, various bacteria isolated from kimchi are representative plant lactic acid bacteria, and thus, well-ripened kimchi can be said to be a representative repository of plant lactic acid bacteria (POLAB).
이러한 특징을 가진 식물성 유산균을 섭취할 경우에는 동물성 유산균과 달리 위산에 대한 저항성이 강하여 위에서 생존률이 높고, 장까지 생존상태로 도달하는 수가 많다. 또한 척박한 환경에서 생육하기 때문에 각종 생리활성 물질의 생산력이 뛰어난 경우가 많다. 그 대표적인 물질로는 항균펩타이드, 면역증강물질 및 감마아미노부티르산 등을 꼽을 수 있다.In the case of ingesting plant lactic acid bacteria with these characteristics, unlike animal lactic acid bacteria, the resistance to gastric acid is strong, so the survival rate is high in the stomach, and there are many cases that reach the intestine alive. In addition, because it grows in a barren environment, the production capacity of various physiologically active substances is often excellent. Representative substances include antibacterial peptides, immune enhancing substances, and gamma aminobutyric acid.
자연계에 존재하는 식물 중에 질병의 방지와 노화 억제 등 생체조절기능을 가지는 기능성 성분들이 다량 함유되어 있다는 것이 밝혀져 천연식품소재에 관한 연구가 활발히 이루어지고 있다.It has been found that plants in nature contain a large amount of functional ingredients having bioregulatory functions such as disease prevention and aging inhibition, so research on natural food materials is being actively conducted.
감마 아미노부티르산(gamma-ammino butyric acid, GABA, 가바)은 4-아미노부틸산으로써 L-글루타메이트(L-glutamate) 기질이 탈탄산 반응에 의해 생성되며, 이에 관여하는 효소로는 글루타메이트 디카르복실라제(glutamate decarboxylase; GAD)가 있으며 피리독시드-5'-포스페이트(pyridoxid-5'-phosphate) 의존성 경로로 합성된다.Gamma aminobutyric acid (GABA, GABA) is 4-aminobutyric acid, which is produced by decarboxylation of a L-glutamate substrate, and an enzyme involved in this is glutamate decarboxylase. (glutamate decarboxylase; GAD) and is synthesized by a pyridoxid-5'-phosphate-dependent pathway.
특히, 가바는 비단백질 구성 아미노산으로서 뇌에서 신경전달물질로서의 역할뿐 아니라 뇌기능 촉진, 정신안정작용, 혈압저하작용, 이뇨작용, 간 기능 개선 작용, 비만 방지 작용, 알코올대사 촉진작용 및 소취작용 등 매우 다양한 생리기능을 갖는다. 특히 의약품으로 등록되어 뇌졸중 또는 뇌동맥 후유증에 의한 두통, 이명 및 의욕저하 등의 치료에 사용되고 있다. In particular, GABA is a non-protein amino acid that not only serves as a neurotransmitter in the brain, but also promotes brain function, mental stability, lowers blood pressure, diuresis, improves liver function, prevents obesity, promotes alcohol metabolism, and deodorizes. It has very diverse physiological functions. In particular, it is registered as a medicine and is used for the treatment of headache, tinnitus, and decreased motivation due to stroke or cerebral artery sequelae.
또한, 가바는 각종 야채, 과일, 쌀, 콩 등에 널리 분포되어 있는 것으로 알려져 있으나 그 함량이 낮아 생리작용을 나타내지 못한다. 그러나 최근 일본에서는 가바 함량을 높인 녹차, 쌀배아, 발아현미 등이 판매되면서 식품업계와 소비자의 관심이 고조되고 있다. 최근의 연구에 의하면 차 잎을 N2 가스에 6-8시간 동안 혐기처리 하여 생산한, GABA가 다량 함유된 차를 고혈압 환자에게 음용시킨 임상실험 결과 혈압을 낮출 수 있을 뿐 아니라 체내에 축적되지 않고 분해되기 때문에 부작용이 전혀 없는 자연 건강음료로서 사용할 수 있다는 사실이 입증되었다. 또한 가바 함량을 높인 쌀 배아, 발아현미제품의 생리기능 및 응용실험 결과에 의하면 뇌혈류를 증가시켜 산소 공급량을 많게 하며 뇌세포 대사 기능을 활발하게 함으로써 자율신경 실조증, 중풍 및 치매를 예방하고, 기억력 증진 및 불면 등에 효과가 있으며, 혈압저하 작용이 있어 순환기 질환 개선효과가 우수하고 간 기능 활성 및 알코올 대사 촉진 기능이 있어 숙취제거 기능도 있는 것으로 밝혀졌다. 따라서, 가바는 최근에 생리활성기능이 매우 우수한 소재로서 각광을 받고 있으며 그 응용여부에 따라 무한한 시장성을 확보할 수 있는 기능성 소재이다.In addition, GABA is known to be widely distributed in various vegetables, fruits, rice, beans, etc., but its content is low and thus does not exhibit physiological effects. However, recently in Japan, green tea, rice germ, and germinated brown rice with increased GABA content have been sold, raising interest in the food industry and consumers. According to a recent study, as a result of a clinical trial in which tea containing a large amount of GABA, produced by anaerobic treatment of tea leaves in N2 gas for 6-8 hours, was consumed by hypertensive patients, it can lower blood pressure and decompose without accumulating in the body. It has been proven that it can be used as a natural health drink without any side effects. In addition, according to the physiological function and application test results of rice germ and germinated brown rice products with increased GABA content, it increases cerebral blood flow to increase oxygen supply, activates brain cell metabolism, prevents autonomic nervous system ataxia, stroke and dementia, and improves memory. It is effective in promoting and insomnia, and it has been found to have an excellent effect on improving circulatory diseases as it has a blood pressure lowering effect, and also has a hangover removal function due to liver function activity and alcohol metabolism promotion function. Therefore, GABA has recently been spotlighted as a material with very excellent physiological activity and is a functional material that can secure unlimited marketability depending on its application.
가바(GABA)는 단백질에서는 발견이 되지 않는 비단백질성 아미노산으로 뇌나 척수에 존재하는 신경전달물질로 혈류를 개선하며 뇌의 산소공급을 증가시켜 뇌의 대사촉진 및 뇌 기억을 증진시키는 뇌의 영양제로 알려져 있다. 가바는 글루타메이트(glutamate)가 신경을 활성화시키는 것과는 달리 신경활성을 억제하는 것으로 알려져 있으며, 이러한 기능은 신경세포의 기능과 정보처리에 지대한 영향을 미치게 되는데 특히 감각 뇌에서 방향 민감성, 각도 민감성 반응 등을 결정하며 정교한 운동기능도 조율하는 것으로 알려져 있다. GABA의 뇌혈류 촉진 효과와 산소공급 증가효과는 뇌세포의 대사를 촉진시킴으로써 뇌졸중의 후유증 및 뇌동맥경화증 등에 개선효과가 나타나 의약품으로 사용되고 있다. GABA의 기능성이 알려지면서 의약품으로서 뿐만 아니라 기능성 식품소재로 이용하고자 하는 연구가 많이 시도되고 있으며, 이들 연구들은 현미, 녹차, 맥아, 배추 등에 자연적으로 약간 함유되어 있는 GABA의 함량을 증대시키는 데 집중되어 있다. 그러나 자연계의 식물을 원재료로 한 GABA의 생산에는 한계가 있으므로 대량 생산하기 위해서는 미생물을 이용한 연구가 필요한 실정이다.GABA is a non-protein amino acid not found in protein. It is a neurotransmitter present in the brain or spinal cord. It is a brain nutrient that improves blood flow and increases oxygen supply to the brain, thereby promoting brain metabolism and enhancing brain memory. is known GABA is known to inhibit nerve activity unlike glutamate, which activates nerves, and this function has a profound effect on the function and information processing of nerve cells. It is also known to coordinate sophisticated motor functions. GABA's cerebral blood flow promoting effect and oxygen supply increase effect promote brain cell metabolism, thereby improving the sequelae of stroke and cerebral arteriosclerosis. As the functionality of GABA becomes known, many studies are being attempted to use it as a functional food material as well as as a pharmaceutical. have. However, there is a limit to the production of GABA using natural plants as raw materials, so research using microorganisms is required for mass production.
이에, 본 발명의 발명자들은 가바 생성능이 우수한 유산균을 이용하여 가바가 고농도 함유된 코코넛꽃액즙 발효물을 제조함으로써 본 발명을 완성하였다.Accordingly, the inventors of the present invention have completed the present invention by preparing a fermented coconut flower juice containing a high concentration of GABA using lactic acid bacteria having excellent GABA production ability.
본 발명은 전술한 문제 및 이와 연관된 다른 문제를 해결하는 것을 목적으로 한다.SUMMARY OF THE INVENTION The present invention aims to solve the above problems and other problems related thereto.
본 발명자들은 가바(GABA) 생성능을 보유한 유산균을 이용한 코코넛 꽃액즙 발효물의 생산시스템을 구축하기 위하여 연구 노력하여 코코넛 꽃액즙을 주성분으로 하여 고농도의 가바 성분을 함유하는 코코넛 꽃액즙 발효물의 제조방법을 확인함으로써 본 발명을 완성하게 되었다.The present inventors made research efforts to establish a production system for a fermented coconut flower juice using lactic acid bacteria having GABA-producing ability, and confirmed a method for manufacturing a fermented coconut flower juice containing coconut flower juice as a main component and a high concentration of GABA components By doing so, the present invention was completed.
본 발명의 하나의 목적은 가바 생성능을 갖는 유산균을 이용하여 고농도 가바 함유 코코넛꽃액즙 발효물의 제조방법을 제공하는데 있다.One object of the present invention is to provide a method for producing a fermented product of high concentration GABA-containing coconut flower juice using lactic acid bacteria having GABA-producing ability.
본 발명의 다른 하나의 목적은 상기 제조방법에 의하여 얻어지는 고농도 가바 함유 코코넛꽃액즙 발효물을 포함하는 식품 또는 음료를 제공하는데 있다.Another object of the present invention is to provide a food or beverage comprising a fermented product of coconut flower juice containing high concentration GABA obtained by the above production method.
본 명세서에 개시된 발명의 기술적 사상에 따라 이루고자 하는 기술적 과제는 이상에서 언급한 문제점을 해결하기 위한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제는 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The technical problem to be achieved according to the technical idea of the invention disclosed in this specification is not limited to the problem for solving the above-mentioned problems, and another problem not mentioned can be clearly understood by those skilled in the art from the description below. There will be.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 출원에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 출원에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 출원의 범주가 제한된다고 볼 수 없다.This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present application fall within the scope of the present application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.
본 발명자들은 생리활성이 증진된 코코넛 꽃액즙 식품을 개발하고자 노력하였다. 그 결과 가바 생성능을 갖는 유산균을 이용하여 코코넛 꽃액즙을 발효하는 경우에는 가바가 함유되어 생리활성이 증진된 코코넛 꽃액즙 발효물을 제공할 수 있음을 확인하였다.The present inventors have tried to develop a coconut flower juice food with enhanced physiological activity. As a result, it was confirmed that, in the case of fermenting coconut flower juice using lactic acid bacteria having GABA-producing ability, it was possible to provide a fermented coconut flower juice fermented product containing GABA and enhanced physiological activity.
본 발명의 일 양태에 따르면, 본 발명은 코코넛 꽃액즙 함유 배지에 가바 생성능을 가진 유산균을 접종 및 배양하여 코코넛 꽃액즙 발효물을 제조하는 것을 포함하는, 가바(GABA) 함유 코코넛 꽃액즙 발효물의 제조방법을 제공한다.According to one aspect of the present invention, the present invention provides a method for preparing a fermented coconut flower juice containing GABA, comprising inoculating and culturing lactic acid bacteria having a GABA-producing ability in a medium containing coconut flower juice to prepare a fermented coconut flower juice provide a way
본 발명의 일 양태에 따르면, 본 발명은 다음의 단계를 포함하는 가바(GABA)-함유 코코넛 꽃액즙 발효물의 제조방법을 제공한다; (a)코코넛 꽃액즙을 이용하여 유산균 배지를 제조하는 단계: (b) 상기 배지에 가바 생성능을 가진 유산균을 접종시키는 단계; 및 (c)상기 유산균을 배양하여 코코넛 꽃액즙 발효물을 생산하는 단계.According to one aspect of the present invention, there is provided a method for producing GABA-containing coconut flower juice fermented product comprising the steps of; (a) preparing a lactic acid bacteria medium using coconut flower juice: (b) inoculating the medium with lactic acid bacteria having GABA-producing ability; and (c) culturing the lactic acid bacteria to produce a fermented coconut flower juice.
본 발명의 방법을 각각의 단계에 따라 상세하게 설명하면 다음과 같다.The method of the present invention will be described in detail according to each step as follows.
상기 목적을 달성하기 위한 본 발명의 하나의 양태는 유산균을 이용한 고농도 GABA 함유 코코넛꽃액즙 발효물의 제조방법을 제공한다.One aspect of the present invention for achieving the above object provides a method for producing a fermented coconut flower juice containing high concentration GABA using lactic acid bacteria.
본 발명에서 "고농도 GABA"는 "GABA 함량이 증진된"의 의미를 포함한다.In the present invention, "high concentration GABA" includes the meaning of "enhanced GABA content".
상기 목적을 달성하기 위한 본 발명의 일 양태로, GABA를 생산하는 유산균, 일 예로, 락토바실러스 플란타럼을 이용하여 코코넛꽃액즙을 발효시키는 단계를 포함하는, 고농도 GABA가 함유된 코코넛꽃액즙 발효물의 제조방법에 관한 것이다.In one aspect of the present invention for achieving the above object, fermentation of coconut flower juice containing high concentration GABA, comprising fermenting coconut flower juice using lactic acid bacteria that produce GABA, for example, Lactobacillus plantarum. It relates to a method for producing water.
단계 (a): 코코넛 꽃액즙 배지의 제조 Step (a): Preparation of Coconut Flower Juice Medium
본 발명의 방법에 따르면, 우선 코코넛 꽃액즙를 이용하여 유산균이 성장할 수 있는 배지를 제조한다. 본 발명에서 배지를 제조하는 데 이용되는 코코넛 꽃액즙은 최종 코코넛 꽃액즙 발효물이 동일한 품질을 유지할 수 있도록 동일한 지역에서 지속적으로 동일한 글루탐산 함량을 나타내는 코코넛 꽃액즙을 이용하는 것이 바람직하나 이러한 차이는 완제품의 가바 함량에 약간의 차이를 나타낼 뿐이며 발효 자체에는 큰 문제가 되지 않는다. 특히 코코넛 꽃액즙의 종 류에 따라 영양성분의 차이가 어느 정도 있으나 탄수화물 및 단백질의 함량 차이가 발효에 영향을 미칠 정도는 아니기 때문에 코코넛 꽃액즙의 종류도 발효 자체에는 큰 영향을 미치지 않는다. 또한 영양학적 구성 성분이 같은 수입 코코넛 꽃액즙을 사용할 경우에도 제품의 품질에는 큰 영향을 미치지 않는다. According to the method of the present invention, a medium in which lactic acid bacteria can grow is prepared using coconut flower juice first. In the present invention, it is preferable to use coconut flower extract that continuously shows the same glutamic acid content in the same area so that the final fermented coconut flower extract can maintain the same quality as the coconut flower extract used to prepare the medium in the present invention. It only shows a slight difference in the GABA content, and it is not a big problem for the fermentation itself. In particular, although there are some differences in nutritional content depending on the type of coconut flower juice, the type of coconut flower juice does not significantly affect the fermentation itself because the difference in carbohydrate and protein content does not affect fermentation. Also, even when imported coconut flower juice with the same nutritional composition is used, the quality of the product is not significantly affected.
본 발명의 바람직한 구현예에 따르면, 본 발명의 배지의 제조 단계 (a)는 (a-1) 코코넛 꽃액즙의 건조 단계; (a-2) 건조한 코코넛 꽃액즙의 분쇄 단계; 및 (a-3) 상기 분쇄한 코코넛 꽃액즙의 살균 단계를 포함한다.According to a preferred embodiment of the present invention, the preparation step (a) of the medium of the present invention comprises (a-1) drying the coconut flower juice; (a-2) grinding step of dried coconut sap; and (a-3) sterilizing the pulverized coconut flower juice.
단계 (b): 코코넛 꽃액즙 배지에 유산균의 접종Step (b): Inoculation of lactic acid bacteria into the coconut flower juice medium
이어, 상기 코코넛 꽃액즙코코넛 꽃액즙 배지에 가바 생성능을 가진 식물성 유산균을 접종시킨다. 본 발명의 바람직한 구현예에 따르면, 상기 코코넛 꽃액즙 배지에는 가바 생성능을 가진 유산균의 생육을 도와줄 수 있는 탄소원이 추가적으로 포함된다. 본 발명의 바람직한 구현예에 따르면, 본 발명의 탄소원으로 이용 가능한 것은 글루코오스, 수크로오스, 말토오스, 프럭토오스, 락토오스, 아라비노오스, 자일로오스 및 갈락 토오스로 구성된 군으로부터 선택되며, 보다 바람직하게는 글루코오스, 수크로오스, 프럭토오스, 락토오스, 아 라비노오스 및 갈락토오스이고, 보다 더 바람직하게는 글루코오스, 수크로오스 및 프럭토오스이며, 가장 바람직하게는 수크로오스이다. 탄소원의 사용량은 바람직하게는 코코넛 꽃액즙 배지 총 중량을 기준으로 하여 0.1-20 중량% 이고, 보다 바람직하게는 0.5-10 중량%이며, 가장 바람직하게는 1-3 중량%이다. 본 발명의 바람직한 구현예에 따르면, 살균이 끝난 코코넛 꽃액즙 분쇄물에 유산균을 접종하게 되는데 본 발명에서 사용될 수 있는 식물성 유산균은 글루타메이트 디카르복실라아제(glutamate decarboxylase)를 이용하여 코코넛 꽃액즙에 함유되어 있는 글루탐산(glutamate) 및/또는 부원료로서 첨가해주는 MSG(monosodium glutamate)를 가바로 전환 시킬 수 있는 능력을 갖는 것이다. 본 발명에 이용되는 유산균은 글루타메이트 디카르복실라아제를 발현하는 한 제한은 없으며, 바람직하게는 락토바실러스 속 균주이고, 가장 바람직하게는 락토바실러스 사케이 (Lactobacillus sakei) 및 락토바실러스 브레비스(Lactobacillus brevis)이다. 접종균을 종균 배양하는 배지로는 MRS 브로스 배지가 적당하며 30℃에서 16-24시간 배양하면 원하는 균의 활성을 얻을 수 있다. 본 배양에 사용되는 식물성 유산균은 모두 본 발명의 코코넛 꽃액즙 배지에서 생육이 가능하기 때문에 본 발명의 코코넛 꽃액즙배지를 종균의 배양에 사용해도 무방하며 이때의 생육조건은 MRS 브로스 배지를 사용한 경우와 동일하다. 코코넛 꽃액즙 배지에 접종되는 식물성 유산균의 접종량은 접종 후의 초기 균수가 105 내지 109 cfu/g 또는 105 내지 109 cfu/ml가 되게 하는 것이 바람직한데, 그 이하의 균수에서는 코코넛 꽃액즙을 발효시키는데 많은 시간이 소요되어 제품 생산을 위한 배양시간이 길어지며 그 이상의 균을 접종하기 위해서는 종균의 생산에 부담이 된다.Then, the coconut flower juice coconut flower juice medium is inoculated with plant lactic acid bacteria having GABA production ability. According to a preferred embodiment of the present invention, the coconut flower juice medium further includes a carbon source that can help the growth of lactic acid bacteria having a GABA-producing ability. According to a preferred embodiment of the present invention, those usable as a carbon source of the present invention are selected from the group consisting of glucose, sucrose, maltose, fructose, lactose, arabinose, xylose and galactose, more preferably is glucose, sucrose, fructose, lactose, arabinose and galactose, even more preferably glucose, sucrose and fructose, and most preferably sucrose. The amount of the carbon source used is preferably 0.1-20 wt%, more preferably 0.5-10 wt%, and most preferably 1-3 wt%, based on the total weight of the coconut flower juice medium. According to a preferred embodiment of the present invention, lactic acid bacteria are inoculated into the sterilized coconut flower juice pulverized product. The vegetable lactic acid bacteria that can be used in the present invention are contained in coconut flower juice using glutamate decarboxylase. It has the ability to convert glutamate and/or MSG (monosodium glutamate) added as an auxiliary material to GABA. Lactobacillus used in the present invention is not limited as long as it expresses glutamate decarboxylase, preferably a Lactobacillus sp. strain, and most preferably Lactobacillus sakei and Lactobacillus brevis . to be. MRS broth medium is suitable as a medium for seed culture of the inoculum, and desired bacterial activity can be obtained by culturing at 30°C for 16-24 hours. Since all of the plant lactic acid bacteria used in this culture can grow in the coconut flower juice medium of the present invention, the coconut flower juice medium of the present invention may be used for culturing the seed bacteria. same. The inoculation amount of plant lactic acid bacteria to be inoculated into the coconut flower juice medium is preferably such that the initial number of bacteria after inoculation is 10 5 to 10 9 cfu/g or 10 5 to 10 9 cfu/ml. It takes a lot of time to ferment, so the culture time for product production is long, and to inoculate more bacteria, it becomes a burden on the production of the seed bacteria.
단계 (c): 코코넛 꽃액즙 발효물을 제조Step (c): preparing a fermented coconut flower juice
접종이 끝난 코코넛 꽃액즙 배지는 골고루 혼합되어 20 내지 40℃에서 발효를 진행시키는데 그 이하의 온도에서는 발효가 쉽게 일어나지 않으며, 그 이상의 온도에서는 열에 약한 유산균이 생육하지 못함으로써 원하는 발효물을 생산할 수 없다. 유산균을 배양하는 시간은 24 내지 90시간이 바람직하고, 보다 바람직하게는 24 내지 72시간이고, 가장 바람직하게는 48 내지 72시간이다. 본 발명의 바람직한 구현예에 따르면, 코코넛 꽃액즙 배지에 가바 생성능 유산균 발효가 종료되어 제조된 코코넛 꽃액즙 발효물은 0.1-1.0 중량%, 보다 바람직하게는 0.2-0.8 중량%, 보다 더 바람직하게는 0.2-0.6 중량%, 가장 바람직하게는 0.2-0.5 중량%의 가바를 포함한다. 본 발명의 바람직한 구현예에 따르면, 코코넛 꽃액즙 배지에 함유된 글루탐산에 대하여 50 내지 100%의 가바 전환율, 보다 바람직하게는 70 내지 100%, 보다 더 바람직하게는 80 내지 100%, 가장 바람직하게는 90 내지 100%의 가바 전환율을 나타낸다.After inoculation, the coconut flower juice medium is mixed evenly and fermentation proceeds at 20 to 40 ° C. Fermentation does not occur easily at a temperature below that temperature. . The time for culturing the lactic acid bacteria is preferably 24-90 hours, more preferably 24-72 hours, and most preferably 48-72 hours. According to a preferred embodiment of the present invention, the fermented coconut flower juice prepared by terminating the fermentation of GABA-producing ability lactic acid bacteria in the coconut flower juice medium is 0.1-1.0% by weight, more preferably 0.2-0.8% by weight, even more preferably 0.2-0.6% by weight, most preferably 0.2-0.5% by weight of GABA. According to a preferred embodiment of the present invention, a GABA conversion of 50 to 100%, more preferably 70 to 100%, still more preferably 80 to 100%, most preferably, 50 to 100% of glutamic acid contained in the coconut flower juice medium. It shows a GABA conversion of 90 to 100%.
본 발명은 코코넛 꽃액즙을 주원료로 하여 코코넛 꽃액즙에 천연적으로 함유되어 있는 글루탐산과 글루타메이트 디카르복실라아제 활성을 보유한 유산균을 이용하여 가바 함량이 증가된 코코넛 꽃액즙 발효물을 제조하는 방법을 제공한다.The present invention provides a method for producing a fermented product of coconut flower juice with an increased GABA content by using coconut flower juice as a main raw material and lactic acid bacteria having glutamic acid and glutamate decarboxylase activity naturally contained in coconut flower juice. to provide.
본 발명은 시트르산 및 유기산 등을 포함하는 코코넛 꽃액즙 발효물을 제조하는 방법을 제공한다.The present invention provides a method for producing a fermented coconut flower juice containing citric acid and organic acid.
본 발명은 가바를 생산하는 유산균을 이용하여 코코넛 꽃액즙 발효뮬을 제조함으로써, 기능성 물질인 가바가 증진된 기능성 발효 음료 제품 제조에 유용하게 활용될 수 있다.The present invention can be usefully utilized in manufacturing a functional fermented beverage product in which GABA, a functional substance, is enhanced by manufacturing a fermented coconut flower juice mulle using lactic acid bacteria that produce GABA.
이하, 본 발명을 하기 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through the following examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples only.
실시예 1: 유산균을 이용한 코코넛꽃액즙 발효물 제조 Example 1: Preparation of fermented coconut flower juice using lactic acid bacteria
인도네시아 또는 태국에서 구매한 코코넛 꽃액즙 분말 100 g을 발효기에 넣고, 정제수 2L를 투입한 다음 30rpm으로 교반하면서 녹인 다음, 85 ℃에서 2시간 동안 멸균하였다. 멸균한 유산균 배양 준비액을 원심분리 또는 여과하여 불용성 성분을 제거하였다.100 g of coconut flower juice powder purchased from Indonesia or Thailand was put into a fermenter, 2 L of purified water was added, and then dissolved while stirring at 30 rpm, and then sterilized at 85° C. for 2 hours. The sterilized lactic acid bacteria culture preparation was centrifuged or filtered to remove insoluble components.
멸균이 끝난 배지에 MRS 배지에서 24시간 배양한 유산균 배양액을 4 ㎖ 접종하여 초기 유산균 농도를 5x107 cfu/㎖가 되도록 조절한 후, 100 rpm으로 교반하면서 30 ℃에서 배양하였다. 모든 발효는 72시간에 종료하였다. The sterilized medium was inoculated with 4 ml of the lactic acid bacteria culture solution cultured for 24 hours in MRS medium, the initial lactic acid bacteria concentration was adjusted to 5x10 7 cfu/ml, and then cultured at 30 ℃ while stirring at 100 rpm. All fermentations were terminated at 72 hours.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects 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 following claims and their equivalents.
Claims (6)
A method for producing a fermented coconut flower juice containing GABA, comprising inoculating and culturing a lactic acid bacteria having a GABA-producing ability in a medium containing coconut flower juice to prepare a fermented product of coconut flower juice.
상기 방법은 다음의 단계를 포함하는 것을 특징으로 하는 방법:
(a) 코코넛 꽃액즙을 이용하여 유산균 배지를 제조하는 단계:
(b) 상기 배지에 가바 생성능을 가진 유산균을 접종시키는 단계; 및
(c) 상기 유산균을 배양하여 코코넛 꽃액즙 발효물을 생산하는 단계.
The method of claim 1,
A method, characterized in that it comprises the steps of:
(a) preparing a lactic acid bacteria medium using coconut flower juice:
(b) inoculating the medium with lactic acid bacteria having GABA-producing ability; and
(c) culturing the lactic acid bacteria to produce a fermented coconut flower juice.
상기 유산균은 락토바실러스(Lactobacillus) 속 균주인 것을 특징으로 하는 코코넛꽃액즙 발효물의 제조방법.
The method of claim 1,
The lactic acid bacteria is Lactobacillus ( Lactobacillus ) Method for producing a fermented coconut flower juice, characterized in that the strain.
상기 코코넛꽃액즙 발효물은 가바를 함유하는 것을 특징으로 하는 제조방법.
The method of claim 1,
The fermented coconut flower juice production method, characterized in that it contains GABA.
A fermented coconut flower juice containing GABA prepared according to the method according to claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102560141B1 (en) * | 2022-12-26 | 2023-07-25 | 김미진 | Manufacturingt method of fermentates containg gaba and fermented food manufactured by the methdo |
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