KR20230053290A - Method for producing fermented cabbage extract containing MMSC using low temperature extraction method - Google Patents

Abstract

The present invention relates to a producing method of a cabbage fermentation extract containing MMSC using a low-temperature extraction method, a cabbage fermentation extract obtained by the producing method therefor, and a beverage using the same. The cabbage fermentation extract according to the present invention ultrasonically or supercritically extracts at a low-temperature after fermentation of the cabbage, and enables methylmethionine sulfonium chloride (MMSC) to be contained in large amounts, thereby enabling a beverage containing thereof to have an advantage in aiding digestion.

Description

Manufacturing method of fermented cabbage extract containing MMSC using low temperature extraction method {Method for producing fermented cabbage extract containing MMSC using low temperature extraction method}

The present invention relates to a method for producing a fermented cabbage extract containing methylmethionine sulfonium chloride (MMSC) using a low-temperature extraction method, and more particularly, to fermented cabbage extract containing a large amount of MMSC by ultrasonic or supercritical extraction of the fermented cabbage extract at a low temperature It relates to a method for preparing the extract.

Cabbage is a cultivated species of Brassica oleracea, which is native to the Mediterranean coast and is a biennial plant belonging to the mustard family. Cabbage leaves are usually green, but some are purple. The white part is mainly used. Cold resistance according to the type of variety is strong in varieties with dark anthocyan pigment or dark green leaf color with outer leaves wrapped in knots.

Types of cabbage include green cabbage, red cabbage, which has a milder taste than others, and climbing cabbage, which has soft leaves. In particular, the small cabbage, the small cabbage, is 1/3 the size of a normal cabbage, and is small, weighing around 1 kg, and is uniform in size and weight. It has a medium taste between cabbage and lettuce, and it has no astringent taste peculiar to cabbage, and its mesophyll is crunchy and rich in sweetness, so it is evaluated as excellent in taste.

In addition, methylmethionine sulfonium chloride (MMSC), also known as vitamin U, contained in cabbage suppresses gastric ulcers and promotes the secretion of prostaglandin, a hormone that creates gastric mucosa.

As the efficacy of the cabbage has begun to be known, interest in eating cabbage has recently increased to treat and prevent gastric ulcers, known as stress-related diseases, as food. .

As a prior art related to this, Patent Document 01 below discloses “a method for extracting cabbage containing S-methyl methionine”. However, the above technique is only extraction in a non-heating manner in order to minimize the destruction of S-methyl methionine contained in cabbage in large quantities, and the extraction efficiency is unsatisfactory.

In addition, Patent Document 02 below discloses "a health drink using cabbage as a main ingredient and a method for manufacturing the same", but the above technique only improves the texture and flavor of the health drink and does not improve digestion.

Therefore, the present inventors, while studying fermented extracts obtained from cabbage, found that methylmethionine sulfonium chloride (MMSC) has an excellent digestive action, and completed the present invention to increase the extraction efficiency of MMSC.

Registered Patent Publication No. 10-1784633 (2017.09.27) Registered Patent Publication No. 10-1912075 (2018.10.20)

The present invention has been made to solve the above problems, to provide a method for producing a fermented cabbage extract containing a large amount of MMSC by performing ultrasonic or supercritical extraction at a low temperature after grinding, fermenting, and extracting cabbage.

In order to achieve the above object, the present invention is a first step of immersing cabbage in medium temperature water after washing; A second step of adding water to the cabbage immersed in the first step and grinding it to obtain a ground product; A third step of inoculating the ground product obtained in the second step with a lactic acid strain and then culturing and fermenting to obtain a fermented product; A fourth step of extracting juice from the fermented product obtained in the third step and separating the juice from the residue; A fifth step of obtaining an extract containing methylmethionine sulfonium chloride (MMSC) by ultrasonic or supercritical extraction of the juice separated in the fourth step at a low temperature; A sixth step of obtaining an extract by freeze-drying the methylmethionine sulfonium chloride (MMSC)-containing extract obtained in the fifth step; provides a method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method comprising

On the other hand, means for solving other specific problems according to the present invention are described in the detailed description of the invention.

The manufacturing method of fermented cabbage extract using the low-temperature extraction method of the present invention increases the content of MMSC through fermentation of lactic acid bacteria, and then performs ultrasonic or supercritical extraction at a low temperature to prevent damage and destruction of MMSC due to heat generated in the extraction process. There is an effect of greatly improving the content of MMSC.

1 is a schematic diagram showing a manufacturing process according to an embodiment of the present invention.

First, unless otherwise defined herein, scientific and technical terms used in connection with the present invention shall have meanings commonly understood by those skilled in the art. In addition, unless otherwise specified in context, singular terms include their plural forms, and plural terms also include their singular forms.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. Referring to Figure 1, the method for producing a fermented cabbage extract containing MMSC using the low temperature extraction method of the present invention includes a first step of washing cabbage and then immersing it in medium temperature water; A second step of adding water to the cabbage immersed in the first step and grinding it to obtain a ground product; A third step of inoculating the ground product obtained in the second step with a lactic acid strain, culturing and fermenting the product to obtain a fermented product; A fourth step of extracting juice from the fermented product obtained in the third step and separating the juice from the residue; A fifth step of obtaining an extract containing methylmethionine sulfonium chloride (MMSC) by ultrasonic or supercritical extraction of the juice separated in the fourth step at a low temperature; A sixth step of obtaining an extract by freeze-drying the extract containing methylmethionine sulfonium chloride (MMSC) obtained in the fifth step;

The characteristics of cabbage, which is a material used in the manufacturing method of the cabbage fermented extract, are as follows.

Cabbage contains different nutrients for each part. The outer leaves are rich in vitamin A, iron, and calcium, and the white inner leaves are high in vitamin B group and vitamin C. Methylmethionine sulfonium chloride (MMSC), one of the components of cabbage, is called vitamin U and is known to have an effect on treating gastric ulcers and to help regenerate cells in the gastrointestinal tract.

In particular, small cabbage, a kind of small cabbage, is small in size and weight, about 1/3 of normal cabbage, but has high sugar content and soft texture, and is mainly sold for salads.

Hereinafter, the manufacturing method of the fermented cabbage fermented extract according to the present invention will be described in detail.

First, the type of cabbage is not limited, but it is preferable to use small cabbage. The reason is that the wick, which is an inedible part contained in the leaf, is about 10% of the total in the case of general cabbage, but it is about 15% in small cabbage, which is more. Since this part is hard, it is not used as food material and is mostly thrown away as garbage. However, it is known that this part contains more methylmethionine sulfonium chloride (MMSC).

The first step is a step of immersing the cabbage in medium-temperature water after washing it. Specifically, after washing well to remove foreign substances attached to the cabbage, it is immersed in medium-temperature water of 60 ° C., and then lightly blanched for 5 minutes while stirring using a stirrer. At this time, the mixing ratio of cabbage and water is preferably set to a weight ratio of 1:8. When the mixing ratio exceeds 1: 8, the yield is lowered because the content of extracted MMSC is reduced by 30% or more, and when the mixing ratio is less than 20%, the yield is lowered.

The second step is a step of adding water to the cabbage immersed in the first step and grinding it to obtain a ground product. Specifically, while adding water to lightly blanched cabbage after being immersed in water, it can be ground by grinding with a millstone to obtain ground water. The reason for adding water at this time is to prevent deterioration of the cabbage due to heat generated during grinding and to smoothly perform the work. The size of the ground material obtained by grinding in this way is preferably 0.2 mm or less, and the homogenization operation can be easily performed.

The third step is a step in which a lactic acid strain is inoculated into the ground product obtained in the second step, followed by culturing and fermenting to obtain a fermented product. Specifically, it is preferable to use the Lactobacillus plantarum SCML995 strain as the lactic acid strain. Fermented products can be obtained by inoculating 1 wt% of Lactobacillus plantarum SCML995 (Log 6.0 CFU/ml) strain, which is a microorganism in MRS medium, to the ground material, and then culturing at 37° C. for 24 hours and fermenting.

The fourth step is a step of separating the juice from the residue by extracting the fermented product obtained in the third step. Specifically, the fermented product may be juiced using a juicer to separate the juice from the residue.

The fifth step is a step of obtaining an extract containing methylmethionine sulfonium chloride (MMSC) by ultrasonic or supercritical extraction of the juice separated in the fourth step at a low temperature. Specifically, it is preferable to extract the juice at 20 to 50 ° C. for 2 to 4 hours using a low-temperature ultrasonic extractor or a supercritical extractor. When the temperature is less than 20 ° C, the MMSC-containing extract is reduced, and when the temperature exceeds 50 ° C, the MMSC is damaged and destroyed, and the yield of the MMSC-containing extract is greatly reduced. Furthermore, it is preferable to use carbon dioxide, which is harmless to the human body and does not damage raw materials due to heat, as a fluid used in supercritical extraction.

The sixth step is a step of obtaining an extract by freeze-drying the extract containing methylmethionine sulfonium chloride (MMSC) obtained in the fifth step. Specifically, it is effective to filter the extract containing a large amount of methylmethionine sulfonium chloride (MMSC) using a filter, then completely dry it at -50 ° C with a freeze dryer, and then store it in a refrigerator-freezer at 4 ° C to -20 ° C. excellent and desirable

As described above, it is possible to prepare a fermented cabbage extract containing a large amount of MMSC by sequentially performing the processes of the first step to the sixth step.

On the other hand, the present invention relates to a fermented cabbage extract containing MMSC prepared by the above method. The fermented cabbage extract has excellent digestive activity as the content of methylmethionine sulfonium chloride (MMSC) is significantly increased through low-temperature ultrasound or supercritical extraction along with lactic acid bacteria fermentation.

In addition, the present invention can prepare a beverage containing the fermented cabbage extract containing MMSC. Since the beverage is prepared by containing a fermented cabbage extract having a high content of methylmethionine sulfonium chloride (MMSC), it has excellent digestive activity.

A carbonated beverage may be prepared by mixing 300 parts by weight of carbonated water with 100 parts by weight of the cabbage fermented extract. Preferably, the carbonated water has a carbonate ion concentration of 1,500 ppm and a pH of 5.0. Then, the carbonated beverage can be sterilized at 85° C. for 30 minutes, and filled into a PET material or an aluminum can packaging material to make a product.

Claims (14)

A first step of immersing cabbage in medium-temperature water after washing;
A second step of adding water to the cabbage immersed in the first step and grinding it to obtain a ground product;
A third step of obtaining a fermented product by inoculating a lactic acid strain into the ground product obtained in the second step, culturing and fermenting the product;
A fourth step of extracting juice from the fermented product obtained in the third step and separating the juice from the residue;
A fifth step of obtaining an extract containing methylmethionine sulfonium chloride (MMSC) by ultrasonic or supercritical extraction of the juice separated in the fourth step at a low temperature; and
Method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method, characterized in that it comprises a sixth step of obtaining an extract by freeze-drying the methylmethionine sulfonium chloride (MMSC)-containing extract obtained in the fifth step. According to claim 1,
Cabbage of the first step is a method for producing an MMSC-containing cabbage fermented extract using a low temperature extraction method, characterized in that the small cabbage. According to claim 1,
The immersion in the first step is a method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method, characterized in that the ratio of cabbage 1: water 8 and stirring at 60 ° C. for 5 minutes. According to claim 1,
Method for producing an MMSC-containing cabbage fermented extract using a low-temperature extraction method, characterized in that the trituration of the second step is performed with a millstone. According to claim 1,
Method for producing an MMSC-containing cabbage fermented extract using a low temperature extraction method, characterized in that the grinding product of the second step has a size of 0.2 mm or less. According to claim 1,
Method for producing an MMSC-containing cabbage fermented extract using a low-temperature extraction method, characterized in that the lactic acid strain of the third step is Lactobacillus plantarum SCML995 strain. According to claim 1,
The inoculation in the third step is a method for producing an MMSC-containing cabbage fermented extract using a low-temperature extraction method, characterized in that inoculating the Lactobacillus plantarum SCML995 strain with respect to the juice in the MRS medium. According to claim 1,
The fermentation of the third step is a method for producing an MMSC-containing cabbage fermented extract using a low temperature extraction method, characterized in that incubation at 37 ° C. for 24 hours. According to claim 1,
Method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method, characterized in that the juice of the fourth step is a juicer. According to claim 1,
Method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method, characterized in that the extraction of the fifth step is performed at 20 to 50 ° C. for 2 to 4 hours. According to claim 1,
Method for producing a fermented cabbage extract containing MMSC using a low temperature extraction method, characterized in that the sugar content of the freeze-dried extract of the sixth step is 4.2 Brix. According to claim 1,
The freeze-drying of the sixth step is a method for producing an MMSC-containing cabbage fermented extract using a low-temperature extraction method, characterized in that 48 hours at -50 ℃ using a freeze dryer. A fermented cabbage extract containing MMSC using a low-temperature extraction method, characterized in that it is prepared according to any one of claims 1 to 12. A beverage characterized in that 300 parts by weight of carbonated water is mixed with 100 parts by weight of the fermented cabbage extract containing MMSC using the low-temperature extraction method of claim 13.

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