KR20230001022A - A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom - Google Patents
A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom Download PDFInfo
- Publication number
- KR20230001022A KR20230001022A KR1020210082292A KR20210082292A KR20230001022A KR 20230001022 A KR20230001022 A KR 20230001022A KR 1020210082292 A KR1020210082292 A KR 1020210082292A KR 20210082292 A KR20210082292 A KR 20210082292A KR 20230001022 A KR20230001022 A KR 20230001022A
- Authority
- KR
- South Korea
- Prior art keywords
- sikhye
- lactic acid
- acid bacteria
- lactobacillus
- prepared
- Prior art date
Links
- 241000186660 Lactobacillus Species 0.000 title abstract description 50
- 229940039696 lactobacillus Drugs 0.000 title abstract description 48
- 238000000034 method Methods 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title description 4
- 230000008569 process Effects 0.000 title description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 198
- 241000894006 Bacteria Species 0.000 claims abstract description 105
- 239000004310 lactic acid Substances 0.000 claims abstract description 97
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 97
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 claims abstract description 27
- 239000002207 metabolite Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 14
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 12
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 11
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 11
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 9
- 229940017800 lactobacillus casei Drugs 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 6
- 229940107702 grapefruit seed extract Drugs 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000012258 culturing Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 18
- 235000009566 rice Nutrition 0.000 abstract description 18
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 11
- 230000001079 digestive effect Effects 0.000 abstract description 11
- 230000001965 increasing effect Effects 0.000 abstract description 9
- 238000011084 recovery Methods 0.000 abstract description 7
- 230000003579 anti-obesity Effects 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 6
- 230000037213 diet Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 5
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 210000000056 organ Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 230000036642 wellbeing Effects 0.000 abstract description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 3
- 230000000052 comparative effect Effects 0.000 description 27
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 26
- 238000012360 testing method Methods 0.000 description 23
- 238000002474 experimental method Methods 0.000 description 17
- 240000007594 Oryza sativa Species 0.000 description 15
- 206010016256 fatigue Diseases 0.000 description 13
- 230000006872 improvement Effects 0.000 description 13
- 239000002158 endotoxin Substances 0.000 description 12
- 229920006008 lipopolysaccharide Polymers 0.000 description 12
- 238000010171 animal model Methods 0.000 description 11
- 230000006870 function Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 210000004027 cell Anatomy 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 235000012000 cholesterol Nutrition 0.000 description 8
- 239000002609 medium Substances 0.000 description 8
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 8
- 102000004127 Cytokines Human genes 0.000 description 7
- 108090000695 Cytokines Proteins 0.000 description 7
- 241001465754 Metazoa Species 0.000 description 7
- 210000000936 intestine Anatomy 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 206010010774 Constipation Diseases 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 210000002540 macrophage Anatomy 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 230000003871 intestinal function Effects 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 230000037396 body weight Effects 0.000 description 4
- 239000012228 culture supernatant Substances 0.000 description 4
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 4
- 239000012153 distilled water Substances 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 230000002757 inflammatory effect Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000002953 phosphate buffered saline Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 0.000 description 4
- MZOFCQQQCNRIBI-VMXHOPILSA-N (3s)-4-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxy-2-hydroxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-5-(diaminomethylideneamino)-1-oxopentan-2-yl]amino]-3-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]-4-oxobutanoic acid Chemical compound OC[C@@H](C(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN MZOFCQQQCNRIBI-VMXHOPILSA-N 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 108010062877 Bacteriocins Proteins 0.000 description 3
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 102000004457 Granulocyte-Macrophage Colony-Stimulating Factor Human genes 0.000 description 3
- 108010017213 Granulocyte-Macrophage Colony-Stimulating Factor Proteins 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 108090001005 Interleukin-6 Proteins 0.000 description 3
- 206010024264 Lethargy Diseases 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 3
- 102000000852 Tumor Necrosis Factor-alpha Human genes 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 235000018823 dietary intake Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 239000012091 fetal bovine serum Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 241000544061 Cuculus canorus Species 0.000 description 2
- 206010012438 Dermatitis atopic Diseases 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 238000002965 ELISA Methods 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 102000004889 Interleukin-6 Human genes 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 201000008937 atopic dermatitis Diseases 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 201000010063 epididymitis Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000028709 inflammatory response Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- RDOIQAHITMMDAJ-UHFFFAOYSA-N loperamide Chemical compound C=1C=CC=CC=1C(C=1C=CC=CC=1)(C(=O)N(C)C)CCN(CC1)CCC1(O)C1=CC=C(Cl)C=C1 RDOIQAHITMMDAJ-UHFFFAOYSA-N 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- UAIUNKRWKOVEES-UHFFFAOYSA-N 3,3',5,5'-tetramethylbenzidine Chemical compound CC1=C(N)C(C)=CC(C=2C=C(C)C(N)=C(C)C=2)=C1 UAIUNKRWKOVEES-UHFFFAOYSA-N 0.000 description 1
- AKXKFZDCRYJKTF-UHFFFAOYSA-N 3-Hydroxypropionaldehyde Chemical compound OCCC=O AKXKFZDCRYJKTF-UHFFFAOYSA-N 0.000 description 1
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241000383638 Allium nigrum Species 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 229920002307 Dextran Polymers 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 238000006595 Griess deamination reaction Methods 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 101001097860 Lithospermum erythrorhizon Phenylalanine ammonia-lyase 1 Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 239000012980 RPMI-1640 medium Substances 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000003975 animal breeding Methods 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 235000019206 astragalus extract Nutrition 0.000 description 1
- 235000021167 banquet Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004113 cell culture Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000000918 epididymis Anatomy 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000021554 flavoured beverage Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000009422 growth inhibiting effect Effects 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000015784 hyperosmotic salinity response Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 208000002551 irritable bowel syndrome Diseases 0.000 description 1
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005228 liver tissue Anatomy 0.000 description 1
- 229960001571 loperamide Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000001575 pathological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000005084 renal tissue Anatomy 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 238000012453 sprague-dawley rat model Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- FDDDEECHVMSUSB-UHFFFAOYSA-N sulfanilamide Chemical compound NC1=CC=C(S(N)(=O)=O)C=C1 FDDDEECHVMSUSB-UHFFFAOYSA-N 0.000 description 1
- 229940124530 sulfonamide Drugs 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001631 vena cava inferior Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/628—Saccharose, sucrose
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/169—Plantarum
-
- A23Y2220/17—
Abstract
Description
본 발명은 유산균 식혜의 제조방법 및 이에 따라 제조된 유산균 식혜에 관한 것으로, 보다 구체적으로는 유산균 대사산물을 식혜 제조시 첨가함으로써 소화기능을 향상시키고 피로회복에 도움을 주며, 항비만 및 항염증 효능뿐만 아니라 장기기능 강화효과를 가짐으로써 다이어트 및 건강음료로 애용될 수 있는 유산균 식혜의 제조방법 및 이에 따라 제조된 유산균 식혜에 관한 것이다.The present invention relates to a method for producing lactobacillus sikhye and lactobacillus sikhye prepared according to the method, and more specifically, by adding lactic acid bacterium metabolites during the manufacture of sikhye, it improves digestion, helps to recover from fatigue, and has anti-obesity and anti-inflammatory effects. In addition, it relates to a method for producing lactobacillus sikhye, which can be used as a diet and health drink by having an organ function enhancing effect, and lactobacillus sikhye prepared according to the method.
유산균(lactic acid bacteria)은 사람이나 동물의 장(腸)과 발효식품 등에서도 쉽게 발견되는 안전한 미생물로(Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res., 26, 95-111) 장내 상피세포에 부착하여 기생하게 되어 장내 균총의 성질을 개선시켜 장내 균총의 안정화, 유해세균의 정착 억제에 따른 부패산물 생성 감소 및 질병 예방, 면역 활성화 작용, 항암작용, 콜레스테롤 저하 등 인체에 많은 도움을 주는 것으로 알려져 있다. 유산균이 여러 부패성 미생물 및 병원성 미생물에 대하여 생육억제 작용을 갖는 것은 몇 가지 대사적인 특성 때문인데 유산균은 대사산물로서 항균활성 인자인 organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin 등을 생산하기 때문이다(Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). 그러나 종래의 유산균 제품들은 대부분 우유를 주재료로 하여 발효시킨 유제품이며 우유의 유당(Lactose)을 잘 소화하지 못하는 우리나라 사람들에게는 적합한 식품이라고 볼 수 없다. 또한, 유산균은 종속영양미생물로서 기본적으로 당을 포함한 각종 아미노산, 비타민 등 여러 가지 영양성분을 필요로 하기 때문에 식물체만을 재료로 하여 유산균 발효액을 만들면 영양성분의 부족으로 요구르트처럼 다량의 유산균을 함유한 유산균 발효액을 만들기가 어렵고 제품의 균일화가 힘들다.Lactic acid bacteria are safe microorganisms that are easily found in human or animal intestines and fermented foods (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res ., 26, 95-111) Adheres to epithelial cells in the intestine and becomes parasitic, improving the properties of the intestinal flora, stabilizing the intestinal flora, reducing the production of decay products by inhibiting the settlement of harmful bacteria, preventing diseases, activating immunity, and acting as an anticancer It is known to help the human body, such as lowering cholesterol. Lactic acid bacteria have a growth inhibitory effect on various putrefactive microorganisms and pathogenic microorganisms because of several metabolic characteristics. Lactic acid bacteria produce antibacterial active factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, and bacteriocin as metabolites. (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). However, most of the conventional lactic acid bacteria products are fermented milk products using milk as a main ingredient, and cannot be considered suitable foods for Koreans who do not digest lactose in milk well. In addition, lactic acid bacteria are heterotrophic microorganisms that basically require various nutrients such as sugars, various amino acids, and vitamins, so if you make a lactic acid bacteria fermentation broth using only plants as ingredients, lactic acid bacteria containing a large amount of lactic acid bacteria like yogurt due to lack of nutrients It is difficult to make fermented liquid and difficult to homogenize the product.
한편, 식혜는 우리나라를 대표하는 음청류의 하나로 잔치, 제례 등에서 주로 이용되는 전통후식이다. 식혜에 관한 기록을 우리나라에서는 조선시대의 문헌인 ≪수문사설≫에서 감주라 하여 처음 그 기록을 볼 수 있다. 이후 1800년대 말엽 ≪시의전서≫에서 엿기름을 사용하여 감주를 만드는 법과 엿기름 기르는 법을 소개하였으며 ≪규곤요람≫에서는 엿기름으로 식혜 만드는 법이 기록되어 있다. On the other hand, Sikhye is one of Korea's representative flavored beverages and is a traditional dessert mainly used at banquets and ancestral rites. In Korea, we can see the first record of Sikhye in ≪Sumunsaseol≫, a literature of the Joseon Dynasty, as Gamju. Later, in the late 1800s, ≪Shijeonseo≫ introduced how to make gamju using malt and how to grow malt, and ≪Gyugonyoram≫ recorded how to make sikhye with malt.
식혜는 쌀과 엿기름(맥아)을 주원료로 사용하며, 이 때 엿기름은 전분분해 효소인 아밀라아제(amylase)를 다량 생성하고 아밀라아제(amylase)에 의하여 밥의 전분이 당화되어 덱스트린, 말토스, 글루코스 등의 단당류와 이당류로 분해된다. 이렇게 생성된 당들에 의해 식혜 고유의 감미와 향미를 나타내며 또한 엿기름 사용양의 증가는 식혜의 냄새, 향미와 환원당 함량을 높여서 단맛을 증가시킨다고 알려져 있다. Sikhye uses rice and malt (malt) as the main raw materials. At this time, malt produces a large amount of amylase, an enzyme that decomposes starch, and amylase saccharifies rice starch to produce dextrin, maltose, glucose, etc. It is broken down into monosaccharides and disaccharides. It is known that the sugars produced in this way show the unique sweetness and flavor of Sikhye, and the increase in the amount of malt used increases the smell, flavor and reducing sugar content of Sikhye, thereby increasing the sweetness.
식혜의 원료인 엿기름에 대한 연구는 당화력이 강한 맥아잎눈과 싹의 길이, 겉보리의 길이, 맥아 침지시간, 쌀의 종류와 취반 방법에 다른 식혜의 비교 연구, 당화 과정 중 식혜의 성분변화, 엿기름의 원료인 겉보리와 발아 조건에 대한 연구 등이 진행되어 왔다. 그리고 주재료인 쌀 품종에 따른 식혜의 품질, 쌀보리를 이용한 식혜의 품질 등에 대한 연구가 보고되었다.A study on malt, the raw material of Sikhye, is a comparative study of Sikhye with different saccharification power, malt leaf buds and sprout length, unhulled barley length, malt soaking time, type of rice and cooking method, changes in the components of Sikhye during the saccharification process, and Studies on the raw material, hulled barley, and germination conditions have been conducted. In addition, studies on the quality of Sikhye according to the rice variety, which is the main ingredient, and the quality of Sikhye using rice barley were reported.
이러한 식혜의 품질을 향상시키기 위한 기능성 식혜에 대한 연구도 진행되었는데, 팽화미분 첨가에 따른 식혜의 품질 특성, 가루녹차를 첨가한 식혜, 오디를 첨가한 식혜, 단호박 첨가물을 달리한 식혜, 황기추출물을 첨가한 식혜, 조릿대 추출물을 첨가한 식혜, 유색미 식혜, 도라지분말을 첨가한 식혜, 옥수수수염 추출액을 이용한 식혜 및 인삼 식혜 등 다양한 기능성을 추가한 식혜 제조에 관한 연구가 보고되었다.In order to improve the quality of such Sikhye, research on functional Sikhye was also conducted. The quality characteristics of Sikhye according to the addition of expanded powder, Sikhye with powdered green tea, Sikhye with mulberry, Sikhye with different sweet pumpkin additives, and Astragalus extract There have been reports on the manufacturing of Sikhye with various functionalities, such as Sikhye added, Sikhye added with Sasa extract, Sikhye with colored rice, Sikhye with bellflower root powder, Sikhye using corn beard extract, and Sikhye with ginseng.
또한, 관련된 특허문헌으로 대한민국 등록특허 제10-1916843호에서는 여주를 이용한 식혜를 보고한 바 있으며, 대한민국 등록특허 제10-1702812호에서는 흑마늘을 이용한 식혜를 개시한 바 있다.In addition, as related patent documents, Korean Patent Registration No. 10-1916843 reported Sikhye using bitter gourd, and Korean Patent Registration No. 10-1702812 disclosed Sikhye using black garlic.
그러나 아직까지 유산균 대사산물을 함유하는 식혜 및 그 제조방법에 관하여는 개시된 바가 없다.However, Sikhye containing lactic acid bacteria metabolites and a manufacturing method thereof have not been disclosed yet.
이에 본 발명자들은 이러한 다양한 효능을 가지는 유산균 대사산물을 식혜에 첨가함으로써 피로회복, 소화기능 개선, 항비만 및 항염증 효과뿐만 아니라 장기능을 개선하고 맛과 향을 향상시킬 수 있다는 사실을 발견하여 본 발명을 완성하였다. Accordingly, the inventors of the present invention found that by adding lactic acid bacteria metabolites having various efficacies to Sikhye, fatigue recovery, digestive function improvement, anti-obesity and anti-inflammatory effects, as well as intestinal function and taste and aroma can be improved. The invention was completed.
따라서, 본 발명에서 해결하고자 하는 기술적 과제는 피로회복, 소화기능 개선, 항비만 및 항염증 효과뿐만 아니라 장기능을 개선하고 맛과 향을 향상시킬 수 있는 유산균 식혜의 제조방법을 제공하기 위한 것이다.Therefore, the technical problem to be solved in the present invention is to provide a method for producing lactobacillus sikhye that can improve fatigue, improve digestive function, anti-obesity and anti-inflammatory effects, as well as improve intestinal function and improve taste and aroma.
또한, 본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 유산균 식혜를 제공하기 위한 것이다. In addition, another technical problem to be solved in the present invention is to provide lactic acid bacteria sikhye prepared according to the above manufacturing method.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 유산균 식혜의 제조방법을 제공한다:In order to solve the above technical problem, the present invention provides a method for producing lactic acid bacteria sikhye, comprising the following steps:
(S1) 고두밥을 짓는 단계;(S1) the step of building godubap;
(S2) 엿기름 추출물을 제조하는 단계;(S2) preparing malt extract;
(S3) 상기 단계 (S2)에서 제조된 엿기름 추출물에 상기 단계 (S1)에서 지은 고두밥을 혼합하여 50 내지 70℃에서 5 내지 7시간 동안 당화시키는 단계;(S3) mixing the malt extract prepared in step (S2) with godubap prepared in step (S1) and saccharifying it at 50 to 70 ° C. for 5 to 7 hours;
(S4) 상기 단계 (S3)에서 당화된 엿기름 당화액에서 고두밥 15 내지 25%(v/v)를 건져내어 냉수로 세척한 다음 95 내지 100℃에서 50 내지 70분 동안 가열한 후 재투입하는 단계;(S4) Taking out 15 to 25% (v / v) of godubap from the malt saccharification solution saccharified in step (S3), washing with cold water, heating at 95 to 100 ° C. for 50 to 70 minutes, and then re-injecting ;
(S5) 상기 단계 (S4)에서 수득된 혼합물에 유산균 대사산물 및 프락토올리고당과 설탕 혼합물을 첨가한 다음 95 내지 100℃에서 50 내지 70분 동안 가열하여 농축하는 단계;(S5) adding a mixture of lactic acid bacteria metabolites, fructooligosaccharide and sugar to the mixture obtained in step (S4), followed by heating at 95 to 100° C. for 50 to 70 minutes to concentrate;
(S6) 상기 단계 (S5)에서 수득된 혼합물을 살균 및 여과하여 유산균 식혜를 수득하는 단계; 및(S6) sterilizing and filtering the mixture obtained in step (S5) to obtain lactic acid bacteria sikhye; and
(S7) 상기 단계 (S6)에서 수득된 유산균 식혜를 60 내지 80℃에서 식힌 후 충진기로 이송하여 충진하여 포장하는 단계.(S7) The step of cooling the lactobacillus sikhye obtained in step (S6) at 60 to 80 ° C. and then transferring it to a filling machine to fill and pack.
바람직하게, 상기 유산균 대사물질은 락토바실러스 플란타룸(L.plantarum), 락토바실러스 카제이(L.casei) 및 비피도박테리움 인펀티스(B. infantis)로 이루어진 군에서 선택된 하나 이상의 유산균을 액체 배지에 접종하고 20 내지 40℃에서 12 내지 48시간 배양하여 수득된 발효액을 동결건조하여 제조될 수 있다.Preferably, the lactic acid bacteria metabolite is Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ) One or more lactic acid bacteria selected from the group consisting of a liquid It may be prepared by freeze-drying a fermentation broth obtained by inoculating a medium and incubating at 20 to 40° C. for 12 to 48 hours.
바람직하게, 상기 단계 (S5)에서 프락토올리고당과 설탕 혼합물은 프락토올리고당 및 설탕이 2:8의 중량비로 혼합된 것을 특징으로 한다.Preferably, the fructooligosaccharide and sugar mixture in step (S5) is characterized in that the fructooligosaccharide and sugar are mixed in a weight ratio of 2:8.
바람직하게, 상기 단계 (S5)에서 자몽 종자 추출물을 추가로 첨가하는 것을 특징으로 한다.Preferably, grapefruit seed extract is additionally added in the step (S5).
바람직하게, 상기 단계 (S6)에서 살균은 95 내지 100 ℃에서 20 내지 30분 동안 수행하는 것을 특징으로 한다.Preferably, the sterilization in step (S6) is performed at 95 to 100 ° C. for 20 to 30 minutes.
상기한 다른 기술적 과제를 해결하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 유산균 식혜를 제공한다.In order to solve the above other technical problems, the present invention provides a lactic acid bacteria sikhye prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 유산균 대사산물을 포함하는 유산균 식혜는 유산균의 다양한 효능이 부가되어 피로회복, 소화기능 개선효과가 있을 뿐만 아니라 장기강화, 항비만 및 항염증 효능을 가진다. 또한, 유산균과 함께 사용함으로써 기호도를 보다 상승시킬 수 있다. 따라서, 본 발명의 유산균 식혜는 피로회복, 항염 및 다이어트 음료로도 사용될 수 있는 바, 공부하는 학생 및 직장인에게 비만의 걱정없는 웰빙 건강음료로 매우 유용하게 이용될 수 있을 것으로 기대된다.As such, the lactic acid bacteria sikhye containing the lactic acid bacteria metabolites prepared according to the present invention has various effects of lactic acid bacteria added thereto, so as to have fatigue recovery and digestive function improvement effects as well as long-term strengthening, anti-obesity and anti-inflammatory effects. In addition, preference can be further increased by using it together with lactic acid bacteria. Therefore, the lactobacillus sikhye of the present invention can be used as a fatigue recovery, anti-inflammatory and diet drink, and is expected to be very useful as a well-being health drink without worrying about obesity for studying students and office workers.
이하 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 유산균 식혜의 제조방법을 제공한다:The present invention provides a method for producing lactic acid bacteria sikhye, comprising the following steps:
(S1) 고두밥을 짓는 단계;(S1) the step of building godubap;
(S2) 엿기름 추출물을 제조하는 단계;(S2) preparing malt extract;
(S3) 상기 단계 (S2)에서 제조된 엿기름 추출물에 상기 단계 (S1)에서 지은 고두밥을 첨가하여 50 내지 70℃에서 5 내지 7시간 동안 당화시키는 단계;(S3) adding the godubap prepared in step (S1) to the malt extract prepared in step (S2) and saccharifying it at 50 to 70 ° C. for 5 to 7 hours;
(S4) 상기 단계 (S3)에서 당화된 엿기름 당화액에서 고두밥 15 내지 25%(v/v)를 건져내어 냉수로 세척한 다음 95 내지 100℃에서 50 내지 70분 동안 가열한 후 재투입하는 단계;(S4) Taking out 15 to 25% (v / v) of godubap from the malt saccharification solution saccharified in step (S3), washing with cold water, heating at 95 to 100 ° C. for 50 to 70 minutes, and then re-injecting ;
(S5) 상기 단계 (S4)에서 수득된 혼합물에 유산균 대사산물 및 프락토올리고당과 설탕 혼합물을 첨가한 다음 95 내지 100℃에서 50 내지 70분 동안 가열하여 농축하는 단계;(S5) adding a mixture of lactic acid bacteria metabolites, fructooligosaccharide and sugar to the mixture obtained in step (S4), followed by heating at 95 to 100° C. for 50 to 70 minutes to concentrate;
(S6) 상기 단계 (S5)에서 수득된 혼합물을 살균 및 여과하여 유산균 식혜를 수득하는 단계; 및(S6) sterilizing and filtering the mixture obtained in step (S5) to obtain lactic acid bacteria sikhye; and
(S7) 상기 단계 (S6)에서 수득된 유산균 식혜를 60 내지 80℃에서 식힌 후 충진기로 이송하여 충진하여 포장하는 단계.(S7) The step of cooling the lactobacillus sikhye obtained in step (S6) at 60 to 80 ° C. and then transferring it to a filling machine to fill and pack.
본 발명의 유산균 식혜에 첨가되는 엿기름은 엿기름가루 600g에 증류수 1L를 먼저 붓고 30℃의 물에 1시간 침지한 후 총 5L의 증류수를 넣어 5회에 걸쳐 추출 후 100mesh 체를 이용하여 엿기름 추출액과 박을 분리한 다음 엿기름 추출액은 4℃냉장고에서 10시간 침전시켜 침전물을 제거한 후 상등액을 취하여 식혜 당화에 사용하여 제조할 수 있다.Malt added to lactobacillus sikhye of the present invention is first poured with 1L of distilled water to 600g of malt powder, immersed in 30 ° C water for 1 hour, and then extracted 5 times with a total of 5L of distilled water. After separating the malt extract, the precipitate is precipitated in a refrigerator at 4 ° C for 10 hours to remove the precipitate, and then the supernatant is taken and used for saccharification of Sikhye.
본 발명의 하나의 구현예에 따르면, 본 발명의 유산균 식혜의 제조방법에서 단계 (S3)은 상기 추출한 엿기름 100 중량부에 대하여 고두밥을 80 내지 100 중량부를 넣고 50 내지 70℃에서 5 내지 7시간 동안 당화시키는 것을 특징으로 하며, 10알 이상 밥알이 떠오를 때를 당화 종말점으로 하는 것이 바람직하다.According to one embodiment of the present invention, step (S3) in the method for producing lactic acid bacteria sikhye of the present invention is to put 80 to 100 parts by weight of godubap with respect to 100 parts by weight of the extracted malt, and at 50 to 70 ° C. for 5 to 7 hours. It is characterized by saccharification, and it is preferable to set the saccharification end point when 10 or more rice grains float.
본 발명의 하나의 구현예에 따르면, 본 발명의 유산균 식혜 제조방법에서 단계 (S4)는 상기에서 당화된 엿기름과 당화액에서 고두밥 15 내지 25%(v/v)를 건져내어 냉수로 세척한 다음 95 내지 100℃에서 50 내지 70분 동안 가열한 후 재투입하는 것을 특징으로 한다. 이 때 텁텁하지 않고 깔끔한 식혜를 제조하기 위해 상기 당화액에서 건져내고 남은 75 내지 85%(v/v)의 고두밥은 다시 사용하지 않고 버린다. 이는 필요 이상의 고두밥(75 내지 85%(v/v)의 고두밥)이 첨가될 경우 엿기름에 의해 밥에 함유된 탄수화물이 용해되어 식혜의 탁도 및 점도가 높아져 텁텁한 맛이 증가하고 깔끔한 맛을 저해할 수 있기 때문이다. According to one embodiment of the present invention, step (S4) in the method for producing lactic acid bacteria sikhye of the present invention is to take out 15 to 25% (v / v) of godubap from the saccharified malt and saccharified liquid, wash it with cold water, and then It is characterized by re-injection after heating at 95 to 100 ° C. for 50 to 70 minutes. At this time, 75 to 85% (v / v) of the remaining 75 to 85% (v / v) of godubap removed from the saccharified liquid in order to prepare a clean sikhye is discarded without reuse. When more than necessary godubap (75 to 85% (v/v) godubap) is added, the carbohydrates contained in the rice are dissolved by the malt, increasing the turbidity and viscosity of Sikhye, increasing the bitter taste and impairing the clean taste. because there is
본 발명의 하나의 구현예에 따르면, 본 발명의 유산균 식혜의 제조방법에서 단계 (S5)는 유산균 대사산물 및 프락토올리고당과 설탕의 혼합물을 첨가하는 것을 특징으로 한다. 이 때 유산균 대사산물은 엿기름 100 중량부에 대하여 0.02 내지 0.03 중량부의 양으로 첨가하고, 상기 프락토올리고당과 설탕의 혼합물은 엿기름 100 중량부에 대하여 110 내지 130 중량부의 양으로 첨가하는 것을 특징으로 한다. According to one embodiment of the present invention, step (S5) in the method for producing lactic acid bacteria sikhye of the present invention is characterized by adding a mixture of lactic acid bacteria metabolites and fructooligosaccharide and sugar. At this time, the lactic acid bacteria metabolites are added in an amount of 0.02 to 0.03 parts by weight based on 100 parts by weight of malt, and the mixture of fructooligosaccharide and sugar is added in an amount of 110 to 130 parts by weight based on 100 parts by weight of malt. .
상기 프락토올리고당과 설탕은 2:8의 중량비로 혼합하는 것이 바람직하며, 상기 프락토올리고당은 유산균의 먹이로 첨가된다.It is preferable to mix the fructooligosaccharide and sugar in a weight ratio of 2:8, and the fructooligosaccharide is added as food for lactic acid bacteria.
본 발명에서 유산균 대사산물이란 유산균이 먹이를 먹고 만들어낸 물질로서, 대표적으로 사균체, 박테리오신 등이 있다. 이러한 유산균 대사산물은 유산균과 달리 살아있는 형태가 아니기 때문에 위산과 담즙산에 영향을 받지 않아 장까지 안정적으로 도달하고 유해균을 직접 사멸하는 것이 가능해 장내 빠른 안정화를 돕는다.In the present invention, the metabolites of lactic acid bacteria are substances produced by eating lactic acid bacteria, and representatively include dead cells, bacteriocins, and the like. Since these metabolites of lactic acid bacteria are not in a living form unlike lactic acid bacteria, they are not affected by stomach acid and bile acid, so they stably reach the intestines and can directly kill harmful bacteria, helping to stabilize the intestine quickly.
유산균 대사산물은 그 자체로도 효능을 가지고 있는데, 사균체의 경우 아토피 피부염을 완화하는 데 도움이 된다. 2008년 생물학제약회보(Biological and Pharmaceutical Bulletin)에 실린 연구에 따르면, 아토피를 유발한 실험쥐에 사균체를 투입한 결과 아토피 피부염 등 알레르기를 유발하는 IgE(이뮤노글로불린E)의 생성이 억제된 것으로 나타났다.The metabolite of lactic acid bacteria has an effect by itself, and in the case of dead cells, it helps to alleviate atopic dermatitis. According to a study published in the Biological and Pharmaceutical Bulletin in 2008, the production of IgE (immunoglobulin E), which causes allergies such as atopic dermatitis, was suppressed as a result of injecting dead cells into atopic mice. appear.
본 발명에서 사용하는 유산균은 락토바실러스 플란타룸(L.plantarum), 락토바실러스 카제이(L.casei) 및 비피도박테리움 인펀티스(B. infantis)로 이루어진 군에서 선택된 하나 이상의 유산균, 바람직하게는 락토바실러스 플란타룸(L.plantarum), 락토바실러스 카제이(L.casei) 및 비피도박테리움 인펀티스(B. infantis)를 1:1:1의 비율로 혼합한 혼합 유산균을 접종하는 것을 특징으로 한다.The lactic acid bacteria used in the present invention is one or more lactic acid bacteria selected from the group consisting of Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ), preferably The Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ) are inoculated with mixed lactic acid bacteria mixed at a ratio of 1: 1: 1 to be characterized
상기 유산균 중에 하나인 락토바실러스 플란타룸(L.plantarum)은 락토바실러스(Lactobacillus)속 젖산균으로 막대기 모양의 간균이며 그람양성이다. 크기는 0.7 내지 1.0 x 3.0 내지 8.0 μ으로 생육 적정 온도는 29 내지 33 ℃ 이며 약간의 호기성을 띤다. 락토바실러스 플란타룸은 아라비노오스(arabinose), 글루코오스(glucose), 과당(fructose), 갈락토오스(galactose), 엿당(maltose), 수크로오스(sucrose), 덱스트란(dextran), 라피노오스(raffinose)와 트레할로스(trehalose) 등을 발효하여 젖산을 생성한다. 락토바실러스 플란타룸은 주로 우유, 치즈, 버터, 케피어(kefir), 발효된 소시지, 발효된 감자, 곡물, 빵의 산성 반죽(dough), 피클이나 김치와 같은 침채류, 토마토 등에서 분리되며, 자연계에서 가장 분포가 넓은 젖산균 중의 하나이다. 특히 우리나라 김치의 발효에 중요한 역할을 하는 젖산균으로 식염 내성은 약 5.5%이다. One of the lactic acid bacteria, Lactobacillus plantarum ( L. plantarum ) is a lactic acid bacterium of the genus Lactobacillus, and is a rod-shaped bacillus and is Gram-positive. The size is 0.7 to 1.0 x 3.0 to 8.0 μ, the optimum temperature for growth is 29 to 33 ° C, and it is slightly aerobic. Lactobacillus plantarum contains arabinose, glucose, fructose, galactose, maltose, sucrose, dextran, and raffinose and trehalose are fermented to produce lactic acid. Lactobacillus plantarum is mainly isolated from milk, cheese, butter, kefir, fermented sausages, fermented potatoes, grains, acidic bread dough, pickles and kimchi, and tomatoes. It is one of the most widely distributed lactic acid bacteria in nature. In particular, it is a lactic acid bacterium that plays an important role in the fermentation of Korean kimchi, and its salt tolerance is about 5.5%.
또한, 락토바실러스 카제이(Lactobacillus casei)는 인간의 장이나 입에서 발견되는 락토바실러스(Lactobacillus)속의 혐기성 미생물로서 우유와 치즈에서 분리되었다. 프로바이오틱스(probiotics)인 락토바실러스 카제이는 막대기 모양의 간균으로 그람 양성이고, 운동성이 없으며, 산이나 열에 강하다. 또한 락토바실리러스 아시도필루스(Lactobacillus acidophilus)의 성장에 도움을 주며, 탄수화물을 분해시키는 효소인 아밀라아제(amylase)를 생산한다. In addition, Lactobacillus casei is an anaerobic microorganism of the genus Lactobacillus found in the human intestine or mouth and has been isolated from milk and cheese. Lactobacillus casei, a probiotic, is a rod-shaped bacillus that is Gram-positive, non-motile, and resistant to acid or heat. It also helps the growth of Lactobacillus acidophilus and produces amylase, an enzyme that breaks down carbohydrates.
이 균은 인체 내 소화액에 의해 사멸되지 않고 소장까지 가서 소장 내 균총을 정상화시키고, 유당불내증(milk intolerance)을 줄여주며, 정장 작용 및 소화작용을 돕는 인체에 매우 유익한 균이다. 우유는 락토바실러스 카제이가 생산하는 젖산에 의해 3-5일 만에 응고되어 점성을 가지는데, 이때 카제인(casein)을 이용하므로 치즈 숙성에서는 매우 중요한 균이다. 최근에는 락토바실러스 카제이가 위궤양이나 위염을 일으키는 헬리코박터 파일로리(Helicobacter pylori)의 성장을 저해하며, 대장 내의 미생물 균총의 균형에 도움을 주는 것으로 보고되고 있다. This bacterium is not killed by the digestive juices in the human body, but goes to the small intestine, normalizes the flora in the small intestine, reduces milk intolerance, and is a very beneficial bacterium to the human body that helps the intestinal function and digestion. Milk is coagulated in 3-5 days by lactic acid produced by Lactobacillus casei and becomes viscous. At this time, casein is used, which is a very important bacterium in cheese ripening. Recently, it has been reported that Lactobacillus casei inhibits the growth of Helicobacter pylori, which causes gastric ulcer or gastritis, and helps balance the microbial flora in the large intestine.
비피도박테리움 인펀티스(B. infantis)은 음식물 소화를 돕고 과민성 대장증후군을 개선시킨다. 면역을 강화하며 장 내부 유해균을 억제하는 효과가 높은 것으로 알려져 있다. Bifidobacterium infantis ( B. infantis ) helps digestion of food and improves irritable bowel syndrome. It is known to strengthen immunity and suppress harmful bacteria in the intestines.
상기 유산균을 배양하기 위한 식품용 액체배지(포도당 2.0 ~ 4.0 중량%, 펩톤 0.5 ~ 2.0 중량%, 효모추출물 0.2 ~ 1.0 중량%, 무기염류 2.0 ~ 4.0 중량% 및 정제수 89.0 ~ 95.3 중량%로 이루어진 액체배지)에 1x108 cfu/mL 이상의 유산균을 접종하고 20 내지 40℃에서 12 내지 48시간 배양하여 수득된 발효액을 동결건조하여 유산균 대사산물을 제조할 수 있다. Food liquid medium for culturing the lactic acid bacteria (2.0 to 4.0% by weight of glucose, 0.5 to 2.0% by weight of peptone, 0.2 to 1.0% by weight of yeast extract, 2.0 to 4.0% by weight of inorganic salts, and 89.0 to 95.3% by weight of purified water) Medium) is inoculated with 1x10 8 cfu/mL or more of lactic acid bacteria and incubated at 20 to 40° C. for 12 to 48 hours, and freeze-drying the obtained fermentation broth to produce metabolites of lactic acid bacteria.
본 발명의 하나의 구현예에 따르면, 상기 유산균 대사물질은 락토바실러스 플란타룸(L.plantarum), 락토바실러스 카제이(L.casei) 및 비피도박테리움 인펀티스(B. infantis)로 이루어진 군에서 선택된 하나 이상의 유산균을 액체 배지에 접종하고 20 내지 40℃에서 12 내지 48시간 배양하여 수득된 발효액을 동결건조하여 제조될 수 있다.According to one embodiment of the present invention, the lactic acid bacteria metabolite is a group consisting of Lactobacillus plantarum ( L. plantarum ), Lactobacillus casei ( L. casei ) and Bifidobacterium infantis ( B. infantis ). It can be prepared by inoculating one or more lactic acid bacteria selected from in a liquid medium and culturing at 20 to 40 ° C. for 12 to 48 hours and freeze-drying the obtained fermentation broth.
본 발명의 하나의 구현예에 따르면, 상기 단계 (S5)에서 자몽 종자 추출물을 추가로 첨가하는 것을 특징으로 한다. 이 때 자몽 종자 추출물은 엿기름 100 중량부에 대하여 0.1 내지 0.3 중량부의 양으로 첨가하는 것이 바람직하다. According to one embodiment of the present invention, it is characterized in that a grapefruit seed extract is additionally added in the step (S5). At this time, the grapefruit seed extract is preferably added in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of malt.
상기 자몽 종자 추출물을 추가로 첨가함으로써 유산균 식혜의 저장성을 증대시킬 수 있다.By additionally adding the grapefruit seed extract, the storability of the lactic acid bacteria sikhye may be increased.
본 발명의 하나의 구현예에 따르면, 본 발명의 유산균 식혜 제조방법의 단계 (S6)에서 살균은 95 내지 100 ℃에서 20 내지 30분 동안 수행하는 것을 특징으로 한다.According to one embodiment of the present invention, sterilization in step (S6) of the method for producing lactic acid bacteria sikhye of the present invention is characterized in that it is performed at 95 to 100 ° C. for 20 to 30 minutes.
본 발명의 하나의 구현예에 따르면, 본 발명의 하나의 구현예에 따르면, 본 발명의 유산균 식혜의 제조방법에서 단계 (S7)은 유산균 식혜를 60 내지 80℃에서 식힌 후 충진기로 이송하여 충진하여 포장하는 것을 특징으로 한다.According to one embodiment of the present invention, step (S7) in the manufacturing method of lactic acid bacteria sikhye of the present invention is to cool the lactic acid bacteria sikhye at 60 to 80 ° C. characterized by packaging.
한편, 본 발명에서는 상기 제조방법에 따라 제조된 유산균 식혜를 제공한다.On the other hand, the present invention provides lactic acid bacteria sikhye prepared according to the above manufacturing method.
이와 같이, 본 발명에 따라 제조된 유산균 대사산물을 포함하는 유산균 식혜는 유산균의 다양한 효능이 부가되어 피로회복, 소화기능 개선효과가 있을 뿐만 아니라 장기강화, 항비만 및 항염증 효능을 가진다. 또한, 유산균과 함께 사용함으로써 기호도를 보다 상승시킬 수 있다. 따라서, 본 발명의 유산균 식혜는 피로회복, 항염 및 다이어트 음료로도 사용될 수 있는 바, 공부하는 학생 및 직장인에게 비만의 걱정없는 웰빙 건강음료로 매우 유용하게 이용될 수 있을 것으로 기대된다As such, the lactic acid bacteria sikhye containing the lactic acid bacteria metabolites prepared according to the present invention has various effects of lactic acid bacteria added thereto, so as to have fatigue recovery and digestive function improvement effects as well as long-term strengthening, anti-obesity and anti-inflammatory effects. In addition, preference can be further increased by using it together with lactic acid bacteria. Therefore, the lactobacillus sikhye of the present invention can be used as a fatigue recovery, anti-inflammatory, and diet drink, and is expected to be very useful as a well-being health drink without worrying about obesity for studying students and office workers.
이하, 본 발명의 이해를 돕기 위하여 도면과 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, in order to aid understanding of the present invention, it will be described in detail with reference to drawings and embodiments. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<제조예 1> 유산균 대사물질 제조<Preparation Example 1> Preparation of lactic acid bacteria metabolites
유산균의 배양조건은 배양 온도 20 내지 40℃에서 12 내지 48시간 동안 유산균 수가 1x108 cfu/mL 이상, pH 4.8 이하가 될 때까지 액체배지에서 각각 배양하여 유산균 배양액을 제조한 다음 동결건조하여 유산균 대사물질을 수득하였다.The culture conditions of lactic acid bacteria are cultured in a liquid medium for 12 to 48 hours at a culture temperature of 20 to 40 ° C until the number of lactic acid bacteria reaches 1x10 8 cfu / mL or more and pH 4.8 or less to prepare a culture medium of lactic acid bacteria, and then lyophilize to metabolize lactic acid bacteria. material was obtained.
구체적으로, 상기 유산균을 배양하기 위한 식품용 액체배지로 포도당 2.0 ~ 4.0 중량%, 펩톤 0.5 ~ 2.0 중량%, 효모추출물 0.2 ~ 1.0 중량%, 무기염류 2.0 ~ 4.0 중량% 및 정제수 89.0 ~ 95.3 중량%로 이루어진 액체배지를 121℃에서 30분간 멸균하여 제조하였다.Specifically, as a food liquid medium for culturing the lactic acid bacteria, 2.0 to 4.0% by weight of glucose, 0.5 to 2.0% by weight of peptone, 0.2 to 1.0% by weight of yeast extract, 2.0 to 4.0% by weight of inorganic salts and 89.0 to 95.3% by weight of purified water It was prepared by sterilizing a liquid medium consisting of at 121 ° C. for 30 minutes.
본 발명에 따른 액체배지를 구성하는 성분 조성에서 무기염류는 배지조성에서 통상적으로 사용하는 Mg, Mn, Co 성분의 중량부 합계이다.In the component composition constituting the liquid medium according to the present invention, inorganic salts are the sum of parts by weight of Mg, Mn, and Co components commonly used in the medium composition.
상기 배양한 유산균 배양액을 7,000 ∼ 10,000 rpm으로 원심분리하여 유산균체와 배양상등액을 분리하였다. 상기에서 분리된 배양여액은 다시 살균(100℃, 30분)한 후 90℃까지 냉각하여 유산균 배양여액을 제조한 다음 통상의 방법에 따라 감압 농축하여 2배 이상의 농축된 배양농축액을 제조하였다.The cultured lactic acid bacteria culture medium was centrifuged at 7,000 to 10,000 rpm to separate lactic acid bacteria and culture supernatant. The culture filtrate separated above was sterilized again (100 ° C, 30 minutes), cooled to 90 ° C to prepare a lactic acid bacteria culture filtrate, and then concentrated under reduced pressure according to a conventional method to prepare a culture concentrate twice or more concentrated.
상기 방법으로 제조된 본 발명 유산균 배양농축액에는 유산균의 발효과정 중 생성된 대사산물로서 주로 감마 아미노뷰티르산(GABA), 아미노산, 펩타이드, 비타민, 유기산 및 박테리오신 등이 포함된다.The lactic acid bacteria culture concentrate of the present invention prepared by the above method includes mainly gamma aminobutyric acid (GABA), amino acids, peptides, vitamins, organic acids and bacteriocin as metabolites produced during the fermentation of lactic acid bacteria.
상기 수득된 유산균 배양농축액을 동결건조하여 유산균 대사산물을 제조하였다.Lactic acid bacteria metabolites were prepared by freeze-drying the obtained lactic acid bacteria culture concentrate.
<실시예 1> 유산균 식혜 제조<Example 1> Production of lactobacillus sikhye
(1) 엿기름 추출액 제조(1) Manufacture of malt extract
엿기름가루 600g에 증류수 1L를 먼저 붓고 30℃의 물에 1시간 침지한 후, 총 5L의 증류수를 넣어 5회에 걸쳐 추출 후 100mesh 체를 이용하여 엿기름 추출액과 박을 분리 하였다. 엿기름 추출액은 실온에서 1시간 침전시켜 침전물을 제거한 후 상등액을 취하여 식혜 당화에 사용하였다.1L of distilled water was first poured into 600g of malt powder, immersed in water at 30 ° C. for 1 hour, then a total of 5L of distilled water was added and extracted 5 times, and the malt extract and foil were separated using a 100mesh sieve. The malt extract was precipitated at room temperature for 1 hour to remove the precipitate, and then the supernatant was taken and used for saccharification of Sikhye.
(2) 고두밥의 제조(2) Manufacture of Godubap
찹쌀 또는 맵쌀 500g을 5회 세척한 후 물 2.0ℓ를 넣고 실온에서 10분 탈수시킨 다음 물 500mL를 넣고 전기밥솥(CR3031N, Cuckoo Korea)으로 고두밥을 제조하였다. 비피더스균 활성인자인 한계덱스트린 함량이 높은 포도당의 α??1.6 결합인 amylopectin으로 구성된 찹쌀 또는 맵쌀을 식혜의 재료에 이용하였다.After washing 500g of glutinous rice or glutinous rice 5 times, 2.0L of water was added, dehydrated at room temperature for 10 minutes, and 500mL of water was added to prepare godubap with an electric rice cooker (CR3031N, Cuckoo Korea). Glutinous rice or glutinous rice composed of amylopectin, an α??1.6 linkage of glucose with a high limiting dextrin content, which is a bifidobacteria activator, was used as an ingredient for Sikhye.
(3) 유산균 식혜의 제조(3) Production of lactobacillus sikhye
상기 추출한 엿기름 100 중량부에 대하여 20 중량부의 양으로 고두밥을 첨가하고 전기밥솥(CR3031N, Cuckoo Korea)으로 70℃(전기보온밥솥온도)에서 5 내지 7시간 동안 당화시켰으며, 10알 이상 밥알이 떠오를 때를 당화 종말점으로 하였으며, 당화된 엿기름 당화액에서 고두밥 15 내지 25%(v/v)를 건져내어 냉수로 세척한 다음 95 내지 100℃에서 50 내지 70분 동안 가열한 후 재투입하였다. 나머지 고두밥 75 내지 85%(v/v)는 재사용하지 않고 버렸다.Godubap was added in an amount of 20 parts by weight based on 100 parts by weight of the extracted malt, and saccharified for 5 to 7 hours at 70 ℃ (electric warming rice cooker temperature) with an electric rice cooker (CR3031N, Cuckoo Korea), and more than 10 grains of rice emerged. The time was set as the end point of saccharification, and 15 to 25% (v / v) of godubap was taken out of the saccharified malt saccharification solution, washed with cold water, heated at 95 to 100 ° C. for 50 to 70 minutes, and then reintroduced. The remaining 75 to 85% (v / v) of godubap was discarded without reuse.
이어서, 상기 제조예 1에서 수득된 유산균 대사물질을 엿기름 당화액 100 중량부에 대하여 0.01 내지 0.03 중량부의 양으로 첨가하고, 2:8의 중량비로 혼합된 프락토올리고당과 설탕의 혼합물은 엿기름 100 중량부에 대하여 110 내지 130 중량부의 양으로 첨가하여 95 내지 100℃에서 50 내지 70분간 가열하여 농축하였다.Then, the lactic acid bacteria metabolite obtained in Preparation Example 1 was added in an amount of 0.01 to 0.03 parts by weight based on 100 parts by weight of malt saccharification solution, and the mixture of fructooligosaccharide and sugar mixed in a weight ratio of 2:8 was 100 parts by weight of malt. It was added in an amount of 110 to 130 parts by weight based on parts, and concentrated by heating at 95 to 100 ° C. for 50 to 70 minutes.
이 후 수득된 유산균 식혜의 살균은 95 내지 100 ℃에서 20 내지 30분 동안 수행하고, 60 내지 80℃에서 식힌 후 충진기로 이송하여 충진하여 유산균 식혜를 포장하였다.Sterilization of the obtained lactic acid bacteria sikhye was performed at 95 to 100 ° C. for 20 to 30 minutes, cooled at 60 to 80 ° C., and then transferred to a filling machine to fill the lactic acid bacteria sikhye.
<실시예 2> <Example 2>
유산균 대사산물을 엿기름 당화액 100 중량부에 대하여 0.01 내지 0.03 중량부의 양으로 첨가하고 또한 자몽 종자 추출물을 엿기름 당화액 100 중량부에 대하여 0.1 내지 0.3 중량부의 양으로 첨가하는 것을 제외하고는 상기 실시예 1과 유사한 방법으로 유산균 식혜를 제조하였다.Except for adding lactic acid bacteria metabolites in an amount of 0.01 to 0.03 parts by weight based on 100 parts by weight of malt saccharification solution and adding grapefruit seed extract in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of malt saccharification solution. Lactobacillus sikhye was prepared in a similar manner to 1.
<비교예 1> <Comparative Example 1>
유산균 대사물질을 첨가하지 않은 일반 식혜를 제조하였다.General Sikhye was prepared without adding lactic acid bacteria metabolites.
<시험예 1> 당도 측정<Test Example 1> Sugar content measurement
상기 실시예 1에서 제조된 유산균 식혜 당도는 당도계(digital refractometer, pocket PAL-1, Atago co., Japan)로 측정한 뒤 ˚Brix로 표시하였다. 모든 시료는 1g씩 채취하여 3회 반복한 평균값으로 하였다. 비교를 위해 유산균 대사물질을 넣지 않은 비교예 1의 일반식혜를 사용하였다. 그 결과는 하기 표 1에 나타내었다.The sugar content of lactic acid bacteria sikhye prepared in Example 1 was measured with a saccharometer (digital refractometer, pocket PAL-1, Atago co., Japan) and expressed as °Brix. All samples were taken 1g each and made into an average value repeated three times. For comparison, general sikhye of Comparative Example 1 without adding lactic acid bacteria metabolites was used. The results are shown in Table 1 below.
상기 표 1에서 보듯이, 실시예 1 및 2에서 제조된 유산균 식혜 및 비교예 1에서 제조된 일반식혜의 ˚Brix는 12˚Brix로 유산균의 첨가가 유의적으로 당도가 변화하지 않음을 알 수 있다. As shown in Table 1, the ˚Brix of the lactobacillus sikhye prepared in Examples 1 and 2 and the general sikhye prepared in Comparative Example 1 is 12˚Brix, and it can be seen that the addition of lactic acid bacteria does not significantly change the sugar content. .
<시험예 2> pH 측정<Test Example 2> pH measurement
유산균 식혜의 pH는 pH/ISE Meter(pH/Temp Meter pH-200L)로 측정하였다. 모든 시료는 30ml씩 채취하여 3회 반복한 평균값으로 하였다. 그 결과는 하기 표 2에 나타내었다.The pH of lactobacillus sikhye was measured with a pH/ISE Meter (pH/Temp Meter pH-200L). All samples were collected in 30 ml each, and the average value was repeated three times. The results are shown in Table 2 below.
상기 표 2에서 보듯이, 본 발명의 유산균 식혜의 pH는 5.65 및 5.63으로, 일반식혜와 비슷한 pH를 가지는 것을 알 수 있었다.As shown in Table 2, the pH of the lactic acid bacteria sikhye of the present invention was 5.65 and 5.63, and it was found to have a pH similar to that of general sikhye.
<시험예 3> 유산균 식혜의 대식세포주 (RAW264.7)에서 LPS에 의해 유도된 NO 억제 측정<Test Example 3> Measurement of NO inhibition induced by LPS in macrophage cell line (RAW264.7) of lactic acid bacteria Sikhye
대식세포에서는 LPS와 같은 외부 자극 등에 의해 염증반응이 일어나면 NO를 분비하고 염증성 사이토카인과 같은 다양한 물질을 생성하고, 염증반응을 조절하는 다양한 병리적인 반응이 일어난다. LPS로 염증반응을 유도한 RAW264.7 세포에서 고들빼기 추출물을 처리하여 항염증 효능을 조사하였다. In macrophages, when an inflammatory response occurs due to external stimuli such as LPS, NO is secreted, various substances such as inflammatory cytokines are produced, and various pathological responses that control the inflammatory response occur. In RAW264.7 cells induced with LPS, the anti-inflammatory effect was investigated by treating the extract of P. japonica.
안정화된 NO 산화물인 NO2 (Nitrite)는 Griess 반응을 이용하여 측정하였다. 먼저 마우스의 대식세포주(RAW264.7)를 96웰 플레이트에 well당 5 X 104 cells/100μl씩 분주한 뒤, 24 시간 동안 CO2 배양하였다. LPS (lipopolysaccharide)를 1μg/ml 농도로 처리하고 1시간 CO₂ 배양한 뒤 준비한 고들빼기 추출물을 농도별로 처리하여 24 시간 동안 CO₂배양하였다. 그 다음 각 배양 상층액을 96웰 플레이트에 넣고 여기에 동량의 Griess 시약 (0.1% N-1-naphtyl-ethylendiamine in H2O : 1% sulfanilamide in 5% H3PO4 = 1 : 1)을 첨가하여 10분간 반응시킨 후, 마이크로플레이트 리더로 550nm에서 흡광도를 측정하였다. NO2 (Nitrite)의 농도는 NaNO2 (sodium nitrite)를 100 μM에서부터 0.7 μM 까지 2배씩 희석하여 얻은 표준곡선과 비교하여 계산하였다. LPS는 양성대조군으로 사용하였다.NO 2 (Nitrite), a stabilized NO oxide, was measured using the Griess reaction. First, a mouse macrophage cell line (RAW264.7) was dispensed in a 96-well plate at 5 X 10 4 cells/100 μl per well, followed by CO 2 culture for 24 hours. After treatment with LPS (lipopolysaccharide) at a concentration of 1 μg/ml and incubation with CO2 for 1 hour, the prepared extracts from the prepared extract were treated with concentration and cultured with CO2 for 24 hours. Then, each culture supernatant was placed in a 96-well plate and the same amount of Griess reagent (0.1% N-1-naphtyl-ethylendiamine in H 2 O : 1% sulfanilamide in 5% H 3 PO 4 = 1 : 1) was added thereto. After reacting for 10 minutes, the absorbance was measured at 550 nm using a microplate reader. The concentration of NO 2 (Nitrite) was calculated by comparing with a standard curve obtained by diluting NaNO 2 (sodium nitrite) from 100 μM to 0.7 μM by 2 times. LPS was used as a positive control.
그 결과는 하기 표 3에 나타내었다.The results are shown in Table 3 below.
결과에서 보듯이, 본 발명의 실시예 1 및 2의 유산균 식혜는 NO를 억제하는 것을 확인하였다.As shown in the results, it was confirmed that the lactobacillus sikhye of Examples 1 and 2 of the present invention inhibits NO.
<시험예 4> 유산균 식혜의 대식세포주 (RAW 264.7)에서 LPS에 의해 유도된 염증성 사이토카인 (Cytokine)에 미치는 영향 측정<Test Example 4> Measurement of the effect on inflammatory cytokines induced by LPS in the macrophage cell line (RAW 264.7) of lactic acid bacteria Sikhye
대식세포주인 RAW 264.7 세포는 한국세포주은행(KTCC)에서 분양받아 10% FBS(fetalbovine serum), 1% 항생제, 2-ME(2-mercaptoethanol)를 함유한 RPMI 1640 배지를 이용하여 37℃, 4% CO2에서 조절된 인큐베이터에서 배양하였다.RAW 264.7 cells, a macrophage cell line, were purchased from the Korea Cell Line Bank (KTCC) and cultured at 37°C and 4% in RPMI 1640 medium containing 10% fetalbovine serum (FBS), 1% antibiotics, and 2-mercaptoethanol (2-ME). Cultivated in a controlled incubator at CO 2 .
RAW264.7 대식세포를 24-웰 플레이트에 well당 5 x 105cells/1ml이 되도록 분주하고 24시간 CO₂배양하였다. 이후 well에 LPS (lipopolysaccharide)를 1μg/ml 농도, 유산균 식혜를 농도별로 처리하여 24시간 CO₂ 배양하였다. 그 다음 세포배양 상층액을 수거하였다. 상층액에 포함된 사이토카인 (cytokine)인 IL-6, TNF-α, GM-CSF, IL-1β를 효소항체법 (enzyme-linked immunosorbent assay : ELISA) 을 이용하여 측정하였다. 즉, plate-bottom micro-well에 1차 항체 (capture antibody)를 코팅액(0.1 M sodium carbonate, pH 9.5)에 희석하여 100 μl/well로 분주하고 4℃에서 밤새 배양한 후, 세척용액 (0.05% Tween 20/PBS)으로 세척하였다. 세척된 마이크로웰은 10% FBS가 첨가된 PBS로 블로킹(blocking)하였으며, 실험에서 채취한 배양 상층액을 적당한 비율로 희석한 후 각 well에 분주하여 상온에서 반응시켰다. 그 다음, 바이오틴이 부착된 2차 항체 100㎕/well와 일정시간 상온에서 반응시킨 후, 아비딘-퍼옥시다제 (enzyme reagent) 100 μl/well을 첨가하였다. 마지막으로 기질 (3,3′,5,5′-Tetramethylbenzidine Liquid Substrate, H2O2) 을 첨가하여 발색시킨 다음 마이크로플레이트 리더를 이용하여 측정하였다. 측정된 IL-6, TNF-α, GM-CSF, IL-1β의 농도는 표준곡선을 이용하여 환산하였다.RAW264.7 macrophages were dispensed so as to be 5 x 10 5 cells/1ml per well in a 24-well plate and cultured with CO2 for 24 hours. Then, LPS (lipopolysaccharide) was treated with 1 μg/ml concentration and lactobacillus sikhye at each concentration, followed by CO2 incubation for 24 hours. Then, the cell culture supernatant was collected. IL-6, TNF-α, GM-CSF, and IL-1β, which are cytokines contained in the supernatant, were measured using an enzyme-linked immunosorbent assay (ELISA). That is, the primary antibody (capture antibody) is diluted in the coating solution (0.1 M sodium carbonate, pH 9.5) and dispensed at 100 μl/well in the plate-bottom micro-well, incubated overnight at 4°C, and washed with a washing solution (0.05% Tween 20/PBS). The washed microwells were blocked with PBS supplemented with 10% FBS, and the culture supernatant collected in the experiment was diluted in an appropriate ratio and then dispensed into each well and reacted at room temperature. Then, after reacting with 100 μl/well of a biotin-attached secondary antibody at room temperature for a certain period of time, 100 μl/well of avidin-peroxidase (enzyme reagent) was added. Finally, a substrate (3,3′,5,5′-Tetramethylbenzidine Liquid Substrate, H 2 O 2 ) was added to develop color, and then measured using a microplate reader. The measured concentrations of IL-6, TNF-α, GM-CSF, and IL-1β were converted using a standard curve.
그 결과는 하기 표 4에 나타내었다.The results are shown in Table 4 below.
(1 μg/ml)LPS
(1 μg/ml)
결과에서 보듯이, 유산균 식혜가 RAW 264.7 세포에서 LPS에 의해 유도된 염증성 사이토카인에 미치는 영향을 확인한 결과 IL-6, IL-1β, TNF-α, GM-CSF의 염증전 사이토카인(pro-inflammatory cytokine)을 모두 통계적으로 유의하게 억제하는 것을 확인하였다. 이 결과를 통해 유산균 식혜가 RAW 264.7 세포에서 염증 매개성 사이토카인을 효과적으로 억제하여 항염증 기능에 관여하는 것을 확인할 수 있다.As shown in the results, the effect of lactobacillus sikhye on LPS-induced inflammatory cytokines in RAW 264.7 cells was confirmed. cytokines) were all statistically significantly inhibited. Through this result, it was confirmed that lactobacillus sikhye is involved in anti-inflammatory function by effectively suppressing inflammatory mediating cytokines in RAW 264.7 cells.
<시험예 5> 피로회복 개선 효과 확인<Test Example 5> Confirmation of fatigue recovery improvement effect
실시예 1 및 2의 유산균 식혜 및 비교예 1의 일반식혜를 10명씩 10~40대의 남녀노소 20명에게 30일간, 매일 하루 3번 110㎖씩 점심식사 후 2시간 후에 복용하게 하였으며, 30일간의 복용 후, 소화기능 개선, 무기력감 개선 및 피로감 개선 정도를 하기 표 5에 5점 타점법(5점 : 아주 우수함, 4점 : 우수함, 3점 : 보통, 2점 : 나쁨, 1점 : 아주나쁨)으로 나타내게 하였다. 이를 위해, 소화기능 개선 효과, 무기력감 개선 효과, 전체적인 피로감 개선 효과 등을 확인하였다. Lactobacillus sikhye of Examples 1 and 2 and general sikhye of Comparative Example 1 were given to 20 men and women in their 10s to 40s, 110 ml three times a day, 2 hours after lunch, for 30 days, 10 people each, 30 days After taking, the degree of improvement in digestive function, lethargy, and fatigue was evaluated by the 5-point scoring method in Table 5 below (5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad) was shown as To this end, the digestive function improvement effect, lethargy improvement effect, overall fatigue improvement effect, etc. were confirmed.
개선 효과digestive function
improvement effect
개선 효과helplessness
improvement effect
개선 효과Fatigue
improvement effect
상기 표 5에서 보듯이, 본 발명의 유산균 식혜는 소화기능 개선 효과가 매우 우수하며, 무기력을 감소시키는 효과가 있었으며, 전체적인 피로감을 개선시켰다. 특히 점심식사 후 섭취하였는데 소화기능이 오히려 향상되었으며, 피로감이 개선되어 오후에 공부 또는 일에 보다 집중할 수 있었다고 평가하였다.As shown in Table 5, the lactic acid bacteria sikhye of the present invention was very effective in improving digestive function, had an effect of reducing lethargy, and improved overall fatigue. In particular, when taken after lunch, it was evaluated that the digestive function was rather improved, and fatigue was improved, so that it was possible to concentrate more on study or work in the afternoon.
<시험예 6> 체중 및 혈중 콜레스테롤 감소 실험<Test Example 6> Body weight and blood cholesterol reduction test
실험동물로 ICR 마우스를 이용하여, 상기 실시예 1 및 2로부터 제조된 유산균 식혜 및 비교예 1의 일반식혜를 재료로 한 시험대조군과 정상군을 식이 급여하며 사육 비교하였다.Using ICR mice as experimental animals, the test control group and the normal group made of the lactobacillus sikhye prepared from Examples 1 and 2 and the general sikhye of Comparative Example 1 were fed and compared with feeding.
본 실험에서 기본 식이는 AIN-76을 기본으로 단백질급원은 카제인(Japan), 탄수화물급원은 옥수수전분(제일제당), 지방급원으로 옥수수유(대상)을 사용한 정상군과 시험대조군을 비교하는 방식으로 진행하였다. 본 실험에 사용한 유산균 식혜는 매일 일정시간에 1 ml씩 경구 급여하였으며 식이와 식수는 임의로 자유롭게 섭취하도록 하였다. 시험동물 사육환경은 항온(20±2℃), 항습(50±5%)하고 12 시간 광주기로 일정 조건을 유지하면서 폴리카보네이트 케이지에서 2 마리씩 분리하여 사육하였다. 동물에서 콜레스테롤은 혈류를 따라 순환하며 몇몇 기관에서 합성되며 혈류 내에서 콜레스테롤 수치가 크면 동맥경화의 주요 원인이 되므로 분석항목은 (1) 체중변화 및 식이섭취량, (2) 혈중 콜레스테롤 및 중성지질을 측정하는 것으로 진행하였다. In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. Lactobacillus sikhye used in this experiment was fed orally by 1 ml at a certain time every day, and food and drinking water were freely consumed. The test animal breeding environment was kept at constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding by separating two animals in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.
사육이 끝난 실험동물은 12 시간 절식시킨 후 에테르(Ether)를 흡입시켜 마취시킨 다음 복부 하대정맥으로부터 채혈하였으며, 헤파린을 처리하여 원심분리(15 mins, 3,000 RPM)로 혈장을 분리하여 지질함량을 측정하였다.After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did
각 실험동물의 내장(간, 부고환, 신장)을 혈액채취 후 즉시 적출하여 PBS(Phosphate Buffered saline) 용액으로 수차례 헹군 후 표면 수분을 제거하여 비교 정량하였다. 혈장 중성지질은 McGowan 등(1983)의 효소법을 이용한 발색방식의 중성지방 측정용 시액(Asan kit)를 사용하여 550 nm에서 흡광도를 측정하였으며, 혈장 총 콜레스테롤은 Allain 등(1974)의 효소법을 응용한 총콜레스테롤 측정용 시액(Asan kit)를 사용하여 발색처리하여 500 nm에서 흡광도를 측정하여 이를 콜레스테롤 표준곡선과 비교 정량하는 방식으로 하였으며, 장기의 지질은 Folch 등(1957)의 방법으로 잘게 자른 후 2 ml, Chloroform: Methyl alcohol 2:1 용액하에서 추출하여 중성지질, 콜레스테롤은 혈장에서와 동일 방법으로 정량하였다. 각 항목은 통계처리하여 평균값으로 하였다. The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.
(1) 체중변화(1) Weight change
실험동물의 체중변화 및 식이섭취량을 하기 표 6 및 7에 각각 나타내었다. Changes in body weight and food intake of the experimental animals are shown in Tables 6 and 7, respectively.
하기 표 6을 참조하면, 실시예 1 및 2로부터 제조된 유산균 식혜를 경구 급여한 실험동물의 경우 실험전에 비하여 체중이 유사 또는 저하되었고, 반면 비교예 1로부터 제조된 일반식혜를 경구 급여한 실험동물 및 정상군의 경우 실험 전에 비하여 체중이 증가했음을 확인할 수 있다.Referring to Table 6 below, in the case of laboratory animals orally fed with lactobacillus sikhye prepared from Examples 1 and 2, the body weight was similar or decreased compared to before the experiment, whereas the experimental animals orally fed with general sikhye prepared from Comparative Example 1 And in the case of the normal group, it can be confirmed that the weight increased compared to before the experiment.
하기 표 7을 참조하면, 실시예 1 및 2로부터 제조된 유산균 식혜 및 비교예 1의 일반식혜를 경구 급여한 실험동물 및 정상군의 식이섭취량은 모두 유사한 것으로 확인하였다.Referring to Table 7 below, it was confirmed that the food intake of the experimental animals and the normal group orally fed the lactobacillus sikhye prepared from Examples 1 and 2 and the general sikhye of Comparative Example 1 were similar.
이를 통하여 모든 실험동물의 식이 섭취량이 유사함에도 불구하고, 실시예 1 및 2의 유산균 식혜를 섭취한 실험동물의 체중이 모두 증가하지 않고, 실험 전과 유사하거나 실험 전에 비하여 감소하여 다이어트 음료로서 활용 가능함을 확인하였다.Through this, despite the similar dietary intake of all laboratory animals, the body weight of the laboratory animals that consumed the lactobacillus sikhye of Examples 1 and 2 did not increase, and was similar to before the experiment or decreased compared to before the experiment, indicating that it can be used as a diet drink. Confirmed.
(2) 혈중 콜레스테롤 및 중성지질(2) Blood cholesterol and triglyceride
실험동물의 혈장 중성지질, 혈장 콜레스테롤, 부고환 중성지질, 신장 조직의 중성지질 및 간조직에서의 콜레스테롤을 하기 표 8 및 9에 나타내었다.Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 8 and 9 below.
하기 표 8을 참조하면, 실시예 1 및 2의 유산균 식혜를 섭취한 시험대조군은 실험전에 비해 혈장 중성지질이 현저히 감소한 반면, 비교예 1의 일반식혜를 섭취한 시험대조군은 유의적인 변화가 나타나지 않았다.Referring to Table 8 below, the test control group ingesting lactobacillus sikhye of Examples 1 and 2 showed a significant decrease in plasma triglyceride compared to before the experiment, whereas the test control group ingesting general sikhye of Comparative Example 1 showed no significant change. .
하기 표 9를 참조하면, 실시예 1 및 2의 유산균 식혜를 섭취한 시험대조군은 실험 전에 비해 혈장 콜레스테롤이 현저히 감소한 반면, 비교예 1은 유의적인 변화가 나타나지 않았음을 확인할 수 있다.Referring to Table 9 below, it can be seen that the test control group consuming the lactobacillus sikhye of Examples 1 and 2 significantly reduced plasma cholesterol compared to before the experiment, whereas Comparative Example 1 showed no significant change.
상기 결과를 통하여, 본 발명에 따른 실시예 1 및 2에서 제조된 유산균 식혜는 중성지질의 양의 감소현상을 확인할 수 있어 지방과 콜레스테롤을 개선시키는 것을 확인하였다. Through the above results, it was confirmed that the lactic acid bacteria sikhye prepared in Examples 1 and 2 according to the present invention improved fat and cholesterol by confirming the decrease in the amount of neutral lipid.
<시험예 7> 장기능 개선 및 변비 개선효과 <Test Example 7> Improvement of intestinal function and constipation
실시예 1 및 2에서 제조된 유산균 식혜의 장기능 개선 및 변비 개선에 대한 효과를 알아보기 위하여 하기와 같은 방법을 수행하여 실시하였다.In order to examine the effect of the lactic acid bacteria sikhye prepared in Examples 1 and 2 on improving intestinal function and improving constipation, the following method was performed.
배변량을 측정하기 위해, 동물모델로 웅성의 평균 체중 220-240g 정도의 스프라그 도울리(Sprague Dawley) 랫트 (대한바이오링크, 음성)를 1군당 8 내지 10 마리를 사용하여 대사 케이지에서 3일간 순화 적응시키고, 4일째부터 변비를 유발시키기 위해 로페라마이드 (Sigma사, 미국)를 사료 3g당 1mg 함유하는 사료를 공급하였다. 대조군(로페라마이드군 처리군)은 식수만을 공급하였으며, 실시예 1 및 2의 유산균 식혜를 각각 3.2㎎/㎖ 농도로 식수에 녹여 공급하여 실험 종료시까지 투여하였다. 변은 매일 채취하여 무게를 측량하였다.To measure the amount of defecation, as an animal model, 8 to 10 Sprague Dawley rats (Daehan Biolink, Negative) with an average male weight of about 220-240g were acclimatized in a metabolic cage for 3 days. After adaptation, a feed containing 1 mg of loperamide (Sigma, USA) per 3 g of feed was supplied to induce constipation from the 4th day. The control group (loperamide group treatment group) was supplied with only drinking water, and the lactobacillus sikhye of Examples 1 and 2 was dissolved in drinking water at a concentration of 3.2 mg/ml, respectively, and administered until the end of the experiment. Feces were collected daily and weighed.
조성물의 변비 개선 효과를 실험한 결과, 대조군에 비하여 변비유발 기간동안에 배변량을 증가시켜 변비개선 효과가 있음을 확인하였다.As a result of testing the constipation improvement effect of the composition, it was confirmed that there is an effect of improving constipation by increasing the amount of defecation during the constipation induction period compared to the control group.
<시험예 8> 관능검사<Test Example 8> Sensory test
본 발명의 유산균 식혜의 관능성을 평가하기 위하여 실시예 1 및 2에서 제조된 유산균 식혜 및 비교예 1의 일반식혜를 비교하는 관능테스트를 실시하였다. In order to evaluate the sensory properties of the lactic acid bacteria sikhye of the present invention, a sensory test was conducted to compare the lactic acid bacteria sikhye prepared in Examples 1 and 2 and the general sikhye of Comparative Example 1.
관능검사 요원 30명을 대상으로 향, 맛, 색상, 조직감 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 아래의 표 11과 같은 결과를 얻었다. The sensory test for aroma, taste, color, texture, and overall preference was repeated three times for 30 sensory test agents, and the results shown in Table 11 below were obtained.
평가 척도는 9점 채점법(9점: 아주 좋다, 7점: 좋다, 5점: 보통이다, 3점: 조금 나쁘다, 1점: 아주 나쁘다)으로 하였다. 관능검사 결과는 ANOVA를 이용하여 5% 수준에서 Duncan's multiple range test에 의해 각 시료간의 유의적인 차이를 검증하였다. 그 결과는 하기 표 11(평균값)에 나타내었다. The evaluation scale was 9-point scoring (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly bad, 1 point: very bad). The sensory test results were verified for significant differences between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 11 (average value) below.
실험결과 본 발명에 따른 실시예 1 및 2의 유산균 식혜는 향, 맛, 색상 및 식감이 매우 높아 전체적인 기호도가 9인 한편, 비교예 1에서 제조된 일반식혜는 전체적인 기호도가 본 발명의 유산균 식혜에 비하여 4.1로 매우 낮았다. 이로부터 유산균 대사물질이 식혜와 매우 융합이 잘되어 관능적 특성에 상승효과를 부여한다는 것을 확인하였다.As a result of the experiment, the lactobacillus sikhye of Examples 1 and 2 according to the present invention had a very high aroma, taste, color, and texture, and the overall preference was 9, while the general sikhye prepared in Comparative Example 1 had an overall preference to the lactic acid bacterium sikhye of the present invention. In comparison, it was very low at 4.1. From this, it was confirmed that the lactic acid bacteria metabolites were very well fused with Sikhye, giving a synergistic effect to the sensory properties.
<시험예 9> 저장성 평가<Test Example 9> Storage evaluation
상기 실시예 1 및 2에서 제조된 유산균 식혜 및 비교예 1의 일반식혜를 각각 1℃에서 12개월 동안 보관한 후 색, 맛 및 향의 변화에 대한 평가를 상기 시험예 8와 동일한 방법으로 실시하여 하기 표 12에 나타내었다. After storing the lactic acid bacteria sikhye prepared in Examples 1 and 2 and the general sikhye of Comparative Example 1 at 1 ° C. for 12 months, respectively, the change in color, taste and aroma was evaluated in the same manner as in Test Example 8. It is shown in Table 12 below.
상기 표 12에서 보듯이, 상기 실시예 1 및 2의 유산균 식혜는 12개월 후에도 불쾌취가 거의 발생하지 않았으며, 맛과 색도 거의 그대로 유지된 반면, 비교예 1의 일반식혜는 저장 후 매운 낮은 평가를 받았다.As shown in Table 12, the lactobacillus sikhye of Examples 1 and 2 almost did not generate an unpleasant odor even after 12 months, and the taste and color were almost maintained, while the general sikhye of Comparative Example 1 was evaluated as spicy and low after storage. received
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.
Claims (6)
(S1) 고두밥을 짓는 단계;
(S2) 엿기름 추출물을 제조하는 단계;
(S3) 상기 단계 (S2)에서 제조된 엿기름 추출물에 상기 단계 (S1)에서 지은 고두밥을 혼합하여 50 내지 70℃에서 5 내지 7시간 동안 당화시키는 단계;
(S4) 상기 단계 (S3)에서 당화된 엿기름 당화액에서 고두밥 15 내지 25%(v/v)를 건져내어 냉수로 세척한 다음 95 내지 100℃에서 50 내지 70분 동안 가열한 후 재투입하는 단계;
(S5) 상기 단계 (S4)에서 수득된 혼합물에 유산균 대사산물 및 프락토올리고당과 설탕 혼합물을 첨가한 다음 95 내지 100℃에서 50 내지 70분 동안 가열하여 농축하는 단계;
(S6) 상기 단계 (S5)에서 수득된 혼합물을 살균 및 여과하여 유산균 식혜를 수득하는 단계; 및
(S7) 상기 단계 (S6)에서 수득된 유산균 식혜를 60 내지 80℃에서 식힌 후 충진기로 이송하여 충진하여 포장하는 단계.Method for producing lactic acid bacteria sikhye, characterized in that it comprises the following steps:
(S1) the step of building godubap;
(S2) preparing malt extract;
(S3) mixing the malt extract prepared in step (S2) with the godubap prepared in step (S1) and saccharifying it at 50 to 70 ° C. for 5 to 7 hours;
(S4) Taking out 15 to 25% (v / v) of godubap from the malt saccharification solution saccharified in step (S3), washing with cold water, heating at 95 to 100 ° C. for 50 to 70 minutes, and then re-injecting ;
(S5) adding a mixture of lactic acid bacteria metabolites, fructooligosaccharide and sugar to the mixture obtained in step (S4), followed by heating at 95 to 100° C. for 50 to 70 minutes to concentrate;
(S6) sterilizing and filtering the mixture obtained in step (S5) to obtain lactic acid bacteria sikhye; and
(S7) The step of cooling the lactic acid bacteria sikhye obtained in step (S6) at 60 to 80 ° C. and then transferring it to a filling machine to fill and pack.
상기 유산균 대사물질이 락토바실러스 플란타룸(L.plantarum), 락토바실러스 카제이(L.casei) 및 비피도박테리움 인펀티스(B. infantis)로 이루어진 군에서 선택된 하나 이상의 유산균을 액체 배지에 접종하고 20 내지 40℃에서 12 내지 48시간 배양하여 수득된 발효액을 동결건조하여 제조되는 것을 특징으로 하는 유산균 식혜의 제조방법.According to claim 1,
The lactic acid bacteria metabolites Lactobacillus plantarum ( L.plantarum ), Lactobacillus casei ( L.casei ) and Bifidobacterium infantis ( B. infantis ) Inoculate one or more lactic acid bacteria selected from the group consisting of liquid medium And a method for producing lactic acid bacteria sikhye, characterized in that produced by freeze-drying the fermentation broth obtained by culturing at 20 to 40 ° C. for 12 to 48 hours.
상기 단계 (S5)에서 프락토올리고당과 설탕은 2:8의 중량비로 혼합된 것을 특징으로 하는 유산균 식혜의 제조방법.According to claim 1,
In the step (S5), fructooligosaccharide and sugar are mixed in a weight ratio of 2:8.
상기 단계 (S5)에서 자몽 종자 추출물을 추가로 첨가하는 것을 특징으로 하는 유산균 식혜의 제조방법.According to claim 1,
A method for producing lactic acid bacteria sikhye, characterized in that in the step (S5) additionally adding a grapefruit seed extract.
상기 단계 (S5)에서 농축은 95 내지 100 ℃에서 50 내지 70분 동안 수행한후
상기 단계 (S6)에서 살균은 95 내지 100 ℃에서 20 내지 30분 동안 수행하는 것을 특징으로 하는 유산균 식혜의 제조방법.According to claim 1,
In the step (S5), the concentration is performed at 95 to 100 ° C. for 50 to 70 minutes, and then
In the step (S6), sterilization is performed at 95 to 100 ° C. for 20 to 30 minutes.
Lactic acid bacteria sikhye prepared according to the manufacturing method according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210082292A KR20230001022A (en) | 2021-06-24 | 2021-06-24 | A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210082292A KR20230001022A (en) | 2021-06-24 | 2021-06-24 | A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20230001022A true KR20230001022A (en) | 2023-01-04 |
Family
ID=84925234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210082292A KR20230001022A (en) | 2021-06-24 | 2021-06-24 | A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20230001022A (en) |
-
2021
- 2021-06-24 KR KR1020210082292A patent/KR20230001022A/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bansal et al. | Non-dairy based probiotics: A healthy treat for intestine | |
| CN105146614B (en) | A kind of functional calcium fruit ferment, enzyme beverage and its production method | |
| Prado et al. | Trends in non-dairy probiotic beverages | |
| KR101307864B1 (en) | Novel bacterium belonging to the genus bifidobacterium and utilization of the same | |
| FI88856C (en) | Foerfarande Foer framstaellning av ett fermenterat, huvudsakligen pao havrekli baserat, levande mikroorganismer innehaollande livsmedel | |
| KR102028744B1 (en) | Lactobacillus plantarum HY7717 strain having immune-enhancing activity, antioxidative activity and digestive fluid resistance and use thereof | |
| CN105249100B (en) | The production method of fermented fruits and vegetables juice and fermented glutinous rice beverage with compound functions | |
| HU228050B1 (en) | Strain of bacteria of the species lactobacillus paracasei subsp. paracasei, composition thereof for use in food and product containing said strain | |
| CN109628358A (en) | A kind of compound probiotic and its application | |
| KR101792780B1 (en) | Health Functional Food for Improving Antiobesity Using Nano-Sized Lactic Acid Bacteria from Kimchi | |
| EP2615928B1 (en) | Method of production of fermented, pro-healthy, cereal beverages | |
| US20180116268A1 (en) | Synbiotic comprising miracle fruit and probiotics, tablet thereof, and method for preparing the same | |
| TW200804591A (en) | Lactic acid bacterium having immunoregulatory activity derived from moromi for wine fermentation | |
| KR20040027180A (en) | Lactic Acid Bacteria-Fermenting Dairy Products Used for Preventing and Treating Obesity or Diabetes Mellitus and Manufacturing Method thereof | |
| KR102155849B1 (en) | Lactobacillus plantarum SRCM102369 strain having antimicrobial activity against pathogenic microorganism and lactic acid production ability and uses thereof | |
| JP6955808B1 (en) | How to make fermented honey | |
| KR101884634B1 (en) | Lactobacillus fermented drink mixture having weight control effect | |
| KR20200145127A (en) | Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same | |
| KR101828494B1 (en) | Manufacturing method for fermented beverage using lactic acid bacterias | |
| CN112626001B (en) | Probiotic composition for promoting growth of butyric acid bacteria and application thereof | |
| KR20190072923A (en) | Antioxidant and Immune-enhancing functional beverage and food composition comprising the extract of edible flowers fermented by lactic acid bacteria and preparation method of the same | |
| WO2002045732A1 (en) | Proliferation promoters for enteric bifidobacteria | |
| KR20230001022A (en) | A process for the preparation of sikhye containing lactobacillus and the sikhye containing lactobacillus prepared therefrom | |
| TW202202160A (en) | Composition for facilitating defecation and uses thereof | |
| KR102416803B1 (en) | Development of fermented vegetable lactic acid bacteria beverage packed with spout pouch for room temperature distribution using batch type sterilization and after-sterilization process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |