KR20220103474A - fermented black codonopsis lanceolata and preparing method thereof - Google Patents

Abstract

The present invention relates to fermented black deodeok (Codonopsis lanceolata) and a preparing method thereof and, more specifically, to fermented black deodeok with an increased saponin content and a soft texture and a preparing method thereof. The method for preparing the fermented black deodeok according to the present invention includes the steps of: (a) steaming deodeok; (b) drying the steamed deodeok; (c) repeating the steaming and the drying 2 to 9 times; (d) immersing the dried deodeok in a kelp liquid; (e) fermenting the deodeok soaked in the kelp liquid; and (f) drying the fermented deodeok. The fermented black deodeok according to the present invention has a soft texture of the deodeok through the kelp liquid treatment, and increases the saponin content and has excellent taste and aroma since smooth fermentation is realized by allowing the kelp liquid to serve as a nutrient during fermentation with lactic acid bacteria.

Description

Fermented black deodeok and its manufacturing method {fermented black codonopsis lanceolata and preparing method thereof}

The present invention relates to a fermented black deodeok and a manufacturing method thereof, and more particularly, to a fermented black deodeok having an increased saponin content and a soft texture, and a manufacturing method thereof.

Deodeok is a dicotyledonous plant, a perennial vine of the plywood family, and its scientific name is ( Codonopsis lanceolata ). . The root is mainly edible, and it is also called sasam or white ginseng. The roots of deodeok are widely used for food and are known to contain various functional and physiologically active ingredients.

Although deodeok itself contains useful pharmacological ingredients, a method of increasing the content of medicinal ingredients by performing fermentation has been known. Korean Patent No. 1696835 discloses a method of fermenting deodeok to enhance cognitive ability improvement activity, and Korean Patent No. 1642806 discloses a composition for preventing or treating cognitive disorders, comprising an extract of deodeok fermented after steaming was initiated.

On the other hand, despite the excellent pharmacological action of deodeok, processed products using deodeok are currently biased towards simple processing such as raw deodeok, dried deodeok, pickled deodeok, and extract, and there is hardly any development of products that can increase added value. .

In particular, saengdeok, fermented deodeok, etc., which have a form of deodeok rather than an extract, are too hard and chewy, so it is difficult for infants and the elderly to consume.

Therefore, while maintaining the unique shape of deodeok, the pharmacological action is increased, and the texture is soft, so it is necessary to develop a processing technology field that can be easily ingested by anyone.

Accordingly, as a result of the inventors' efforts to manufacture deodeok that can more satisfy consumers' preferences, far-infrared drying is performed in the process of steaming and drying deodeok, and when fermentation is performed after kelp solution treatment, lactic acid bacteria fermentation It was confirmed that fermented black deodeok can be easily consumed by anyone with increased activity and soft tissue without change in appearance, thereby completing the present invention.

An object of the present invention is to provide a fermented black deodeok that has a soft texture and harmonizes taste and flavor through kelp solution treatment and far-infrared drying, and a method for manufacturing the same.

In order to achieve the above object, the present invention comprises the steps of (a) steaming deodeok; (b) drying the steamed deodeok; (c) repeating the steaming and drying 2 to 9 times; (d) immersing the dried deodeok in kelp solution; (e) fermenting deodeok immersed in kelp solution; and (f) drying the fermented deodeok.

In the present invention, the drying is characterized in that far-infrared drying.

In the present invention, the far-infrared drying is characterized in that it is performed at 40 ~ 100 ℃ 1 ~ 6 hours.

In the present invention, the kelp solution is characterized in that the kelp extract or fermentation broth.

In the present invention, the kelp fermentation broth is characterized in that it is prepared by inoculating the kelp extract with lactic acid bacteria and fermenting it at 32-38° C. for 1-3 days.

In the present invention, the fermentation of deodeok immersed in the kelp solution is characterized by inoculating lactic acid bacteria and fermenting it for 1-3 days at 25-35°C.

In the present invention, the drying of the fermented deodeok is characterized in that far-infrared drying.

The present invention also provides a fermented black deodeok with kelp solution added.

The present invention also provides a fermented black deodeok extract to which kelp solution is added.

In the fermented black deodeok according to the present invention, the tissue of the deodeok is soft through the kelp liquid treatment, and the kelp liquid serves as a nutrient during lactic acid bacteria fermentation, so that the fermentation is smooth, the saponin component is increased, and the taste and flavor are excellent.

1 is a schematic diagram of a fermented black deodeok manufacturing method according to an embodiment of the present invention.

In the present invention, when far-infrared drying is performed in the process of steaming and drying deodeok, and fermentation is performed after treatment with kelp, the pharmacological activity is increased through lactic acid bacteria fermentation, and the tissue is soft without changing the appearance, so that anyone can easily consume it. It was intended to confirm that fermented black deodeok can be prepared.

In the present invention, the process of steaming deodeok and drying far-infrared rays is repeated 6 times, immersed in kelp extract, and fermented to finally prepare fermented black deodeok. As a result, it was confirmed that the tissue was softened without any change in appearance.

Accordingly, the present invention in one aspect, (a) steaming the deodeok; (b) drying the steamed deodeok; (c) repeating the steaming and drying 2 to 9 times; (d) immersing the dried deodeok in kelp solution; (e) fermenting deodeok immersed in kelp solution; and (f) drying the fermented deodeok.

As shown in Figure 1, the manufacturing method of the fermented black deodeok of the present invention includes the steps of steaming and drying deodeok 2 to 9 times, processing kelp, fermenting the kelp-treated deodeok; and drying the fermented deodeok.

First, the step of steaming deodeok is a step for increasing the content of physiologically active substances in deodeok. It is preferable to steam for a while.

The steamed deodeok goes through a drying step, and natural drying such as dry and shade, hot air, cold air, and far-infrared drying can be performed. However, when far-infrared drying is performed, the appearance of deodeok is It is most preferable to carry out far-infrared drying because it is not changed, the tissue is soft, the nutritional value is not damaged, and it can suppress the penetration of bacteria.

The far-infrared drying is preferably performed at 40 to 100° C. for 1 to 8 hours. If the drying temperature is less than 40 ℃, it takes a long time to dry, and if it exceeds 100 ℃, there is a risk that the nutritional value is damaged or the tissue becomes hard.

In the present invention, the steaming and drying may be performed 2 to 9 times, and in terms of increasing the content of the physiologically active material, it is preferable to repeat 4-7 times.

The present invention is characterized in that the dried deodeok is immersed in kelp solution in order to soften the tissue of the deodeok and add the physiologically active ingredients of the kelp to the deodeok.

In the present invention, the kelp solution may be a kelp extract or a fermented kelp.

The method of extracting the kelp is not particularly limited, and may be extracted according to a method commonly used in the art. The kelp extract can be obtained by an extraction process using water, alcohol, or a mixed solvent thereof.

In order to not only soften the tissues of deodeok but also to strengthen the physiologically active ingredients of kelp, kelp extract can be fermented. It can be prepared by fermentation.

The lactic acid bacteria are Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactococcus lactis ( Lactococcus lactis ), Lactococcus lactis ( Lactococcus lactis ) Lium longum ( Bifidobacterium longum ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Leuconostoc mesenteroides ) and the like may be exemplified, but are not limited thereto.

Fermentation conditions may vary depending on the inoculated lactic acid bacteria, but it is preferable to ferment for 1 to 3 days at 32~38℃.

The dried deodeok is preferably immersed in kelp solution at room temperature for 6 to 12 hours. If the immersion time is less than 6 hours, the deodeok is not soft, the useful components of the kelp liquid are not sufficiently absorbed in the deodeok, and if it exceeds 6 hours, there is no other benefit.

When the immersion is completed, the deodeok is taken out of the kelp solution, and the fermentation is performed by inoculating lactic acid bacteria. The lactic acid bacteria used for fermentation are Lactobacillus fermentum , Lactobacillus brevis , Lactobacillus sakei , Lactobacillus plantarum , Lactococcus lactis . Bifidobacterium longum ( Bifidobacterium longum ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Leuconostoc mesenteroides ) and the like may be exemplified, but are not limited thereto.

Fermentation conditions may vary depending on the inoculated lactic acid bacteria, but it is preferable to ferment for 1 to 3 days at 32~38℃.

After fermentation is completed, the fermented deodeok may be dried to finally produce fermented heukdeodeok.

The final drying is preferably far-infrared drying, and the far-infrared drying is preferably performed at 40 to 100° C. for 1 to 6 hours. If the drying temperature is less than 40 ℃, it takes a long time to dry, and if it exceeds 100 ℃, there is a risk that the nutritional value is damaged or the tissue becomes hard.

In another aspect, the present invention relates to fermented black deodeok with kelp solution added.

The fermented black deodeok to which the kelp solution of the present invention has been added maintains its original shape and has a soft tissue, contains a large amount of saponin, and has excellent taste and flavor.

In another aspect, the present invention relates to a fermented black deodeok extract to which kelp liquid is added. The extract may include all extracts prepared using commonly used extraction methods such as hot water extraction, immersion extraction, reflux cooling extraction, pressure extraction, and ultrasonic extraction, and it is preferable to use a hot water extract. The hot water extract may be prepared by adding water 1 to 100 times the weight of fermented black deodeok and extracting it at 70 to 100° C. for 2 to 48 hours, but is not limited thereto.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1: Preparation of fermented black deodeok

As shown in Table 1, the deodeok was washed and put in a steamer, and after steaming at 90° C. for 2 hours, the steamed deodeok was dried at 40-100° C. for 3 to 8 hours using a far-infrared dryer. After repeating the steaming and drying in this way 2 to 9 times, the dried deodeok was finally put in the kelp extract and immersed for 6 to 12 hours. At this time, the kelp extract was obtained by putting 500 g of cut dried kelp into 3L and extracting it with hot water at 100° C. for 6 hours. It was obtained by fermenting at ℃ for 42 hours.

Next, the deodeok immersed in the kelp extract was inoculated with Lactobacillus fermentum (KCCM 10499), and fermented at 37° C. for 24 hours.

Finally, the fermented deodeok was dried at 85° C. for 4 hours using a far-infrared ray dryer to prepare fermented black deodeok.

Far infrared drying Repeat steaming/drying immersion in kelp extract fermented kelp immersion deodeok fermentation Fermented deodeok far-infrared drying Example 1 80℃ 5 hours 6 episodes 8 hours - 24 hours at 37°C 85℃ 4 hours Example 2 80℃ 5 hours 6 episodes - 8 hours 24 hours at 37°C 85℃ 4 hours Example 3 80℃ 5 hours Episode 2 8 hours - 24 hours at 37°C 85℃ 4 hours Example 4 80℃ 5 hours 6 episodes 6 hours - 24 hours at 37°C 85℃ 4 hours Example 5 80℃ 5 hours Episode 9 12 hours - 24 hours at 37°C 85℃ 4 hours Example 6 40℃ 8 hours 6 episodes 8 hours - 24 hours at 37°C 85℃ 4 hours Example 7 100℃ 3 hours 6 episodes 8 hours - 24 hours at 37°C 85℃ 4 hours

Comparative Example 1: Preparation of fermented black deodeok

During drying after steaming, fermented black deodeok was prepared in the same manner as in Example 1, except that hot air drying was performed at 60° C. for 8 hours instead of far-infrared drying.

Comparative Example 2: Preparation of fermented black deodeok

A fermented black deodeok was prepared in the same manner as in Example 1, except that immersion in the kelp extract was not performed.

Comparative Example 3: Preparation of fermented black deodeok

Finally, fermented black deodeok was prepared in the same manner as in Example 1, except that hot air drying was performed at 60° C. for 8 hours instead of using a far-infrared dryer.

Experimental Example 1: Sensory evaluation

For the fermented black deodeok prepared in Examples 1 to 7 and Comparative Examples 1 to 3, sensory evaluation was performed with respect to taste, aroma, texture, and overall preference. At this time, sensory evaluation was conducted on 10 adult males and 10 adult females using a 5-point scale method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: Very bad), the average value was calculated and shown in Table 2 below.

division taste incense sense of organization full symbol Example 1 3 4 5 4 Example 2 4 4 5 4.3 Example 3 3 4 4 3.7 Example 4 4 3 5 4 Example 5 4 4 5 4.3 Example 6 3 4 4 3.7 Example 7 4 4 5 4.3 Comparative Example 1 3 4 3 3.3 Comparative Example 2 3 3 2 2.6 Comparative Example 3 4 4 3 3.7

As shown in Table 2, Examples 1 to 7 in which far-infrared drying was performed and kelp solution treatment were performed had similar taste and aroma than Comparative Examples 1 to 3 in which this was not performed, but the texture (texture) and overall preference were lower. appeared to be high.

That is, if hot air drying is performed instead of far-infrared drying in the drying process after steaming (Comparative Example 1), or when kelp liquid is not immersed even after far-infrared drying is performed (Comparative Example 2), hot air drying is performed instead of far-infrared drying in the final step In one case (Comparative Example 3), it was found that the texture was low.

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (9)

(a) steaming deodeok;
(b) drying the steamed deodeok;
(c) repeating the steaming and drying 2 to 9 times;
(d) immersing the dried deodeok in kelp solution;
(e) fermenting deodeok immersed in kelp solution; and
(f) A method for producing a fermented black deodeok comprising the step of drying the fermented deodeok.
The method of claim 1, wherein the drying is far-infrared drying.
The method of claim 2, wherein the far-infrared drying is performed at 40-100° C. for 1 to 6 hours.
The method according to claim 1, wherein the kelp liquid is a kelp extract or a fermented liquid.
[Claim 5] The method of claim 4, wherein the fermented kelp broth is prepared by inoculating the kelp extract with lactic acid bacteria and fermenting it for 1-3 days at 32-38°C.
The method of claim 1, wherein the fermentation of the deodeok immersed in the kelp liquid is inoculated with lactic acid bacteria and fermented at 25-35° C. for 1 to 3 days.
The method of claim 1, wherein the drying of the fermented deodeok is far-infrared drying.
Fermented black deodeok with kelp solution added.
Fermented black deodeok extract with kelp solution added.

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