KR20230101973A - Manufacturing method of functional hemp fermentation composition - Google Patents
Manufacturing method of functional hemp fermentation composition Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
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- 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
Abstract
본 발명은 세척 및 분쇄된 마를 증숙하는 단계; 상기 증숙된 마에 홍국균(Monascus sp.)을 접종하고 제1 발효시켜 제1 발효물을 제조하는 단계; 상기 제1 발효물에 유산균을 접종하고 제2 발효시켜 제2 발효물을 제조하는 단계; 및 대황, 감초, 칡, 갈근, 길경, 생강 및 황기로 이루어지는 군에서 선택되는 1종 이상의 한약재와 상기 제2 발효물을 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법을 제공한다.The present invention comprises the steps of steaming the washed and pulverized yam; Preparing a first fermented product by inoculating the steamed yam with Monascus sp. and performing a first fermentation; Preparing a second fermented product by inoculating the first fermented product with lactic acid bacteria and performing a second fermentation; And a step of mixing the second fermented product with one or more kinds of herbal medicine selected from the group consisting of rhubarb, licorice, kudzu, red root, ginseng, ginger and astragalus. Provide a method for producing a functional yam fermented composition comprising do.
Description
본 발명은 기능성 마 발효 조성물의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional yam fermented composition.
마(Dioscorea sp.)는 백합목 마과식물(Dioscoreacea)로 현재 10속 650여 종이 알려져 있으며 다년생 넝쿨성 초본으로 전세계의 열대 및 아열대지방에서 널리 분포하는 식량 작물로서, 우리나라의 전체 생산량 중 약 70% 정도가 경북 북부지역에서 생산되고 있다.Hemp ( Dioscorea sp. ) is a lily plant ( Dioscoreacea ), and about 650 species of 10 genera are currently known. It is produced in the northern part of Gyeongbuk.
한방에서는 자양, 강장, 폐결핵 등에 유효하고 소염, 해독, 진해, 거담, 이뇨, 신경통, 류마티즘에 효과가있는 것으로 알려져 있다. 마의 주요 성분으로는 전분이 생체중의 8-24%, 점질물이 0.6-2.4%를 차지하며, 약용성분으로는 아밀로스(amylose), 콜린(choline), 사포닌(saponin), 뮤신(mucin) 등이 포함되어 있다. 한편 마의 주요 약용성분으로 알려진 steroidal saponin은 항암 및 항염증 작용, 세포의 DNA 돌연변이를 방지하는 항돌연변이성 작용 등 다양한 생리활성에 관여하는 것으로 알려져 있다.In oriental medicine, it is effective for nourishment, tonic, and tuberculosis, and is known to be effective for anti-inflammatory, detoxification, cough, expectorant, diuresis, neuralgia, and rheumatism. Starch accounts for 8-24% of the body weight, and mucilage accounts for 0.6-2.4% of the body weight. Medicinal ingredients include amylose, choline, saponin, and mucin. has been On the other hand, steroidal saponin, known as the main medicinal component of yam, is known to be involved in various physiological activities such as anti-cancer and anti-inflammatory actions, and anti-mutagenic actions that prevent cell DNA mutation.
마는 일반적으로 생식 또는 마즙으로 소비되어 왔으나, 최근 식품가공기술의 발달에 따른 다양한 형태의 제품이 판매되고 있으며, 그 중 가장 일반적인 형태는 건조 분말이며, 100% 마 분말제품 또는 일부 포함(예, 10%, 5%)하는 선식 등으로 판매되고 있다.Yams have generally been consumed raw or as juice, but with the recent development of food processing technology, various types of products are being sold. %, 5%) is sold as a wire type.
마의 생리활성에 관한 연구 결과를 바탕으로 소비자의 관심과 수요가 높아지고 있지만, 현재까지 마를 이용한 국내 식품가공기술의 개발 수준은 건조 및 분말화 등의 일반적인 단순가공에 그치고 있는 실정이다.Consumer interest and demand are increasing based on the results of research on the physiological activity of hemp, but the level of development of domestic food processing technology using hemp has so far been limited to general simple processing such as drying and powdering.
본 발명의 목적은 마의 단순가공을 탈피하고 2단 발효를 통해 유용 성분의 함량을 증대시키고 생리활성물질이 풍부한 한약재와 혼합하여 건강기능 향상에 우수한 효과가 있는 기능성 마 발효 조성물의 제조방법을 제공하는 것이다.An object of the present invention is to break away from simple processing of yam, increase the content of useful ingredients through two-stage fermentation, and mix with herbal medicines rich in physiologically active substances to provide a method for producing a functional yam fermented composition that has an excellent effect on improving health function will be.
본 발명은 세척 및 분쇄된 마를 증숙하는 단계; 상기 증숙된 마에 홍국균(Monascus sp.)을 접종하고 제1 발효시켜 제1 발효물을 제조하는 단계; 상기 제1 발효물에 유산균을 접종하고 제2 발효시켜 제2 발효물을 제조하는 단계; 및 대황, 감초, 칡, 갈근, 길경, 생강 및 황기로 이루어지는 군에서 선택되는 1종 이상의 한약재와 상기 제2 발효물을 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법을 제공한다.The present invention comprises the steps of steaming the washed and pulverized yam; Preparing a first fermented product by inoculating the steamed yam with Monascus sp. and performing a first fermentation; Preparing a second fermented product by inoculating the first fermented product with lactic acid bacteria and performing a second fermentation; And a step of mixing the second fermented product with one or more kinds of herbal medicine selected from the group consisting of rhubarb, licorice, kudzu, red root, ginseng, ginger and astragalus. Provide a method for producing a functional yam fermented composition comprising do.
본 발명의 일 구현예로, 상기 마는 서동마일 수 있다.In one embodiment of the present invention, the horse may be Seodong horse.
본 발명의 일 구현예로, 상기 유산균은 락토바실러스(Lactobacillus) 계통의 균주일 수 있다.In one embodiment of the present invention, the lactic acid bacteria may be strains of the Lactobacillus family.
본 발명의 일 구현예로, 상기 기능성 마 발효 조성물을 건조 및 분말화하는 단계를 더 포함할 수 있다.In one embodiment of the present invention, the step of drying and pulverizing the functional yam fermented composition may be further included.
본 발명의 일 구현예로, 상기 분말화된 기능성 마 발효 조성물을 제형으로 가공하는 단계를 더 포함할 수 있다.In one embodiment of the present invention, the step of processing the powdered functional yam fermented composition into a formulation may be further included.
본 발명의 일 구현예로, 상기 제형은 워터젤리, 스틱, 타정 및 캡슐 중 어느 하나일 수 있다.In one embodiment of the present invention, the formulation may be any one of water jelly, stick, tablet and capsule.
또한, 본 발명은 상기 방법으로 제조된 기능성 마 발효 조성물을 제공한다.In addition, the present invention provides a functional yam fermented composition prepared by the above method.
또한, 본 발명은 상기 기능성 마 발효 조성물 포함하는 식품을 제공한다.In addition, the present invention provides a food containing the functional yam fermented composition.
본 발명의 일 구현예로, 상기 식품은 건강기능식품일 수 있다.In one embodiment of the present invention, the food may be a health functional food.
본 발명에 따른 기능성 마 발효 조성물의 제조방법은 최적의 발효조건에서 홍국균 및 유산균을 이용한 2단 발효를 진행함으로써, 마에 포함된 기능성 생리활성물질의 함량을 증가시킬 수 있다.The method for producing a functional yam fermentation composition according to the present invention can increase the content of functional physiologically active substances contained in yam by performing two-stage fermentation using honggukgyun and lactic acid bacteria under optimal fermentation conditions.
특히, 홍국균 및 유산균을 이용한 2단 발효는 유산균을 이용한 1단 발효보다 폴리페놀 및 플라보노이드 함량, 사포닌 함량, GABA 함량, 발효마의 Monacolin K 생산량 등을 증가시킬 수 있다.In particular, the two-stage fermentation using erythrocytes and lactic acid bacteria can increase polyphenol and flavonoid content, saponin content, GABA content, and the production of Monacolin K in fermented horses compared to the one-stage fermentation using lactic acid bacteria.
또한, 생리활성물질이 풍부한 한약재와 발효물을 혼합하여 면역증강, 장기능 개선 및 건강기능성 향상이 우수한 기능성 마 발효 조성물 및 이를 활용한 식품을 제공할 수 있다.In addition, by mixing herbal medicines rich in physiologically active substances and fermented products, it is possible to provide a functional yam fermented composition excellent in immunity enhancement, improvement of intestinal function and health function, and food using the same.
도 1은 본 발명에 따른 기능성 마 발효 조성물의 제조 공정을 나타낸 모식도이다.1 is a schematic diagram showing a manufacturing process of a functional yam fermented composition according to the present invention.
이하에서는 본 발명에 따른 기능성 마 발효 조성물의 제조방법에 대하여 설명하기로 하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 사람이 발명을 용이하게 실시할 수 있을 정도로 예시하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a method for producing a functional yam fermented composition according to the present invention will be described, but this is intended to illustrate the extent to which a person skilled in the art can easily practice the invention, thereby This does not mean that the technical spirit and scope of the present invention are limited.
도 1은 본 발명에 따른 기능성 마 발효 조성물의 제조 공정을 나타낸 모식도이다.1 is a schematic diagram showing a manufacturing process of a functional yam fermented composition according to the present invention.
도 1을 참조하면, 본 발명은 세척 및 분쇄된 마를 증숙하는 단계, 상기 증숙된 마에 홍국균(Monascus sp.)을 접종하고 제1 발효시켜 제1 발효물을 제조하는 단계, 상기 제1 발효물에 유산균을 접종하고 제2 발효시켜 제2 발효물을 제조하는 단계 및 대황, 감초, 칡, 갈근, 길경, 생강 및 황기로 이루어지는 군에서 선택되는 1종 이상의 한약재와 상기 제2 발효물을 혼합하는 단계를 포함하는 2단 발효를 통한 마 발효물의 제조방법을 제공한다.Referring to FIG. 1, the present invention includes the steps of steaming the washed and pulverized yam, inoculating the steamed yam with honggukgyun (Monascus sp.) and performing a first fermentation to prepare a first fermented product, Preparing a second fermented product by inoculating lactic acid bacteria and performing a second fermentation, and mixing the second fermented product with one or more herbal medicines selected from the group consisting of rhubarb, licorice, kudzu, kudzu root, cilantro, ginger and Astragalus It provides a method for producing fermented hemp through two-stage fermentation comprising a.
상기 증숙하는 단계는 2단 발효 전 마의 전처리 공정으로, 직접적 열처리가 아닌 증기를 이용한 간접적 열처리를 통해 세척 및 분쇄된 마에 포함된 유용성분의 용출 및 생리활성을 증진시킨다.The steaming step is a pre-treatment process of yam before two-stage fermentation, and promotes the elution and physiological activity of useful components contained in the washed and pulverized yam through indirect heat treatment using steam rather than direct heat treatment.
본 발명에서 사용되는 마는 그 종류가 제한되는 것은 아니나, 국내 지리적, 기후적 조건에 따른 재배면적과 생산량을 고려할 때, 서동마를 사용하는 것이 바람직하다.The type of yam used in the present invention is not limited, but it is preferable to use Seodong yam in consideration of the cultivation area and production volume according to domestic geographical and climatic conditions.
상기 제1 발효하는 단계는 증숙된 마에 홍국균(Monascus sp.)을 접종하여 1차적으로 발효하는 공정이다.The first fermentation step is a process of primarily fermenting by inoculating the steamed yam with Monascus sp.
본 발명에서 사용되는 홍국균(Monascus sp.)은 분류학상 반자낭균과(Hemiascomycetaceae)종의 홍국균속(Monascaceae)에 속하며 황국균에 가까운 균족으로 현재 약 20종, 균주로서 약 70종류가 분리 동정되어 있다. 홍국균은 간장(liver)에서 생합성되는 콜레스테롤의 효소활성을 저해하여 혈중 콜레스테롤 농도를 저하시킬 수 있으며, 그 밖에 혈압강하작용, 혈당강하작용, 항산화 작용 등이 우수한 효과가 있다.Monascus sp. used in the present invention belongs to the genus Monascaceae of the Hemiascomycetaceae species taxonomically, and is currently about 20 species and about 70 strains isolated and identified as a fungus close to Hwanggukgyun. . Honggukgyun inhibits the enzymatic activity of cholesterol biosynthesized in the liver to lower the blood cholesterol concentration, and also has excellent effects such as blood pressure lowering action, blood sugar lowering action, and antioxidant action.
상기 제2 발효하는 단계는 제1 발효된 마에 유산균을 접종하여 2차적으로 발효하는 공정이다. 홍국균 및 유산균을 이용한 마의 2단 발효는 유산균을 이용한 1단 발효보다 마에 포함된 디오스신(Dioscin), 폴리페놀(Polyphenol), 플라보노이드(Flavonoid), 사포닌(Saponin), GABA(Gamma-Aminobutyric Acid), 모나콜린 K(Monacolin K), 유산균 등의 기능성 생리활성물질의 함량을 증대시켜 면역증강, 장기능 개선 및 건강기능성을 향상시킬 수 있다.The second fermentation step is a process of secondarily fermenting by inoculating lactic acid bacteria into the first fermented yam. The two-stage fermentation of yam using red yeast rice and lactic acid bacteria is more effective in dioscin, polyphenol, flavonoid, saponin, GABA (gamma-aminobutyric acid), By increasing the content of functional physiologically active substances such as Monacolin K and lactic acid bacteria, it is possible to enhance immunity, improve intestinal function, and improve health functionality.
이때, 상기 2단 발효를 통한 마 발효물은 유산균을 1010 CFU/g 이상 함유할 수 있다.At this time, the fermented yam through the two-stage fermentation may contain 10 10 CFU / g or more of lactic acid bacteria.
또한, 홍국균 및 유산균을 이용한 마의 2단 발효는 면역세포의 사이토카인(Cytokine) 생성량과 혈중 면역인자 함량 등을 증대시켜 면역력을 향상시킬 수 있다.In addition, the two-stage fermentation of yam using honggukgyun and lactic acid bacteria can improve immunity by increasing the amount of cytokine produced by immune cells and the content of immune factors in blood.
본 발명에서 사용되는 유산균은 락토바실러스(Lactobacillus) 계통의 균주, 예를 들어 락토바실러스 불가리쿠스(L. bulgaricus), 락토바실러스 아시도필루스(L. acidophilus), 락토바실러스 카제이(L. casei), 락토바실러스 플란타륨(L. plantarum), 락토바실러스 람노서스(L. rhamnosus), 락토바실러스 델부루키 서브. 불가리쿠스(Lactobacillus delbrueckii sub. bulgaricus), 락토바실러스 하비넨시스(L. harbinensis) 및 락토바실러스 부흐네리(L. buchneri)로 이루어지는 군으로부터 선택되는 1종 이상을 사용할 수 있으나, 이에 제한되는 것은 아니다.The lactic acid bacteria used in the present invention are strains of the Lactobacillus family, for example, L. bulgaricus, L. acidophilus, L. casei , Lactobacillus plantarum (L. plantarum), Lactobacillus rhamnosus (L. rhamnosus), Lactobacillus delburuki sub. At least one selected from the group consisting of Lactobacillus delbrueckii sub. bulgaricus, L. harbinensis and L. buchneri may be used, but is not limited thereto.
상기 혼합하는 단계는 2단 발효를 통해 제조된 제2 발효물과 한약재를 혼합하여 기능성 마 발효 조성물을 제조하는 공정이다.The mixing step is a process of preparing a functional yam fermented composition by mixing the second fermented product prepared through two-stage fermentation and herbal medicine.
상기 한약재는 대황, 감초, 칡꽃, 갈근, 길경, 생강 및 황기로 이루어지는 군에서 선택되는 1종 이상을 포함할 수 있다.The herbal medicine may include one or more selected from the group consisting of rhubarb, licorice, kudzu flower, kudzu root, gilgyeong, ginger and astragalus.
상기 대황(Rheum undulatum L)은 마디풀과의 여러해살이풀로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 대장운동촉진, 사하작용, 해열, 체온강하, 담즙분비 촉진, 혈액응고 시간 단축 등의 효과가 나타나고, 특히 항염증 효과가 두드러지게 나타날 수 있다.The rhubarb (Rheum undulatum L) is a perennial plant with the rhubarb family, and it is preferably included in an amount of 0.1 to 10% by weight, and in the above range, it promotes colonic motion, lowers body temperature, promotes bile secretion, and shortens blood coagulation time. etc., and the anti-inflammatory effect can be particularly noticeable.
상기 감초(Glycyrrhiza uralensis Fisch)는 콩과에 속하는 여러해살이풀로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 항염증작용, 위보호, 호흡기 건강, 피로회복, 면역력 증진, 감기증상 완화 등의 효과가 나타나고, 특히 항산화 효과가 두드러지게 나타날 수 있다.The licorice (Glycyrrhiza uralensis Fisch) is a perennial plant belonging to the legume family, and is preferably included in an amount of 0.1 to 10% by weight. etc., and in particular, the antioxidant effect may appear prominently.
상기 칡꽃(Pueraria thunbergiana)은 낙엽이 지는 덩굴성 활엽목본으로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 과음으로 인한 두통, 발열, 갈증, 식욕부진, 복부팽만, 구토 등이 완화되는 효과가 나타나고, 특히 감초와 더불어 황산화 효과가 나타날 수 있다.The kudzu flower (Pueraria thunbergiana) is a deciduous vine broad-leaved tree that is preferably contained in an amount of 0.1 to 10% by weight, and headache, fever, thirst, anorexia, abdominal distension, vomiting, etc. caused by excessive drinking in the above range are alleviated The effect appears, especially with licorice, and the antioxidant effect can appear.
상기 갈근(Pueraria lobata Ohwi)은 칡의 뿌리로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 해열·진경작용, 당뇨 및 당뇨합병증에 대한 효과, 간보호작용, 심혈관계에 대한 활성, 항염증, 항응고작용, 항암작용 등의 효과가 나타나고, 특히 항미만 효과가 두드러지게 나타날 수 있다.The kudzu root (Pueraria lobata Ohwi) is preferably included in an amount of 0.1 to 10% by weight as the root of kudzu. Effects such as anti-inflammatory, anticoagulant, and anti-cancer effects appear, and in particular, antidiabetic effects may be prominent.
상기 길경(P. grandiflorum A. De Candolle)은 도라지속(Platycodon)에 속하는 여러해살이풀로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 폐에 작용, 인후통·감기로 인한 기침, 가래 ,코막힘, 천식, 기관지염증, 두통, 편도선염, 거담작용, 혈당강하작용, 콜레스테롤 강하작용 등의 효과가 나타나고, 특히 항당뇨 효과가 두드러지게 나타날 수 있다.The Gilkyung (P. grandiflorum A. De Candolle) is a perennial plant belonging to the genus Platycodon, and is preferably included in an amount of 0.1 to 10% by weight, acting on the lungs in the above range, coughing due to sore throat, cold, and phlegm. , Nasal congestion, asthma, bronchitis, headache, tonsillitis, expectorant action, blood sugar lowering action, cholesterol lowering action, etc. appear, and antidiabetic effects can appear particularly prominent.
상기 생강(Zingiber officinale Roscoe)은 생강과에 속하는 여러해살이풀로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 면역자극 효과가 두드러지게 나타날 수 있다.The ginger (Zingiber officinale Roscoe) is a perennial plant belonging to the Zingiberaceae family and is preferably included in an amount of 0.1 to 10% by weight, and the immunostimulatory effect may be prominent in the above range.
상기 황기(Astragalus membranaceus)는 콩과에 속하는 다년생 초본식물로서 0.1~10 중량%로 포함되는 것이 바람직하며, 상기 범위에서 체력증진 효과가 나타날 수 있다.The astragalus (Astragalus membranaceus) is a perennial herbaceous plant belonging to the leguminous family, and is preferably included in an amount of 0.1 to 10% by weight, and a physical strength enhancing effect may be exhibited in the above range.
상기 혼합되는 제2 발효물과 한약재의 중량비는 70~90:30~10 일 수 있으며, 상기 범위에서 제2 발효물과 한약재에 따른 생리활성효과가 극대화될 수 있다.The weight ratio of the second fermented product and the herbal medicine to be mixed may be 70 to 90:30 to 10, and the physiological activity effect of the second fermented product and the herbal medicine can be maximized in the above range.
다음으로, 2단 발효를 거쳐 제조된 기능성 마 발효 조성물을 건조 및 분말화(고상화)할 수 있다.Next, the functional yam fermented composition prepared through two-stage fermentation can be dried and powdered (solidified).
그 다음으로, 상기 분말화된 기능성 마 발효 조성물을 제형으로 가공할 수 있다.Next, the powdered functional yam fermented composition can be processed into a formulation.
이때, 가공되는 제형의 형태는 워터젤리, 스틱, 타정 및 캡슐 중 어느 하나일 수 있으며, 가공 과정에서 각 제형의 가공 조건에 따라 부형제(부원료), 코팅제, 활택제, 붕괴제 등의 첨가제가 첨가될 수 있다.At this time, the form of the formulation to be processed may be any one of water jelly, stick, tablet, and capsule, and additives such as excipients (sub-materials), coating agents, lubricants, and disintegrants are added according to the processing conditions of each formulation during the processing process. It can be.
이처럼, 본 발명은 2단 발효 및 혼합을 거쳐 제조된 기능성 마 발효 조성물의 분말화 및 제형 가공을 통해 생마와 건조 분말제품의 섭취가 주를 이루고 있는 단순한 1차 가공을 탈피하고 보관, 유통이 용이한 가공 소재 원료를 제공할 수 있다.As such, the present invention is easy to store and distribute by breaking away from simple primary processing, which is mainly consumed by raw horse and dry powder products, through powderization and formulation processing of the functional horse fermented composition prepared through two-stage fermentation and mixing. One processing material raw material can be provided.
또한, 본 발명은 상술한 제조방법으로 제조된 기능성 마 발효 조성물 및 이를 포함하는 식품을 제공한다.In addition, the present invention provides a functional yam fermented composition prepared by the above-described manufacturing method and a food containing the same.
상기 식품은 2단 발효 및 혼합을 통한 기능성 마 발효 조성물을 함유하는 발효 음료(예를 들어, 워터젤리음료), 발효 유산균(Probiotics) 제품 등의 건강기능식품일 수 있다.The food may be a health functional food such as a fermented beverage (eg, water jelly drink) containing a functional yam fermented composition through two-stage fermentation and mixing, a fermented lactic acid bacteria (Probiotics) product, and the like.
이때, 상기 건강기능식품이 발효 음료인 경우에는 2단 발효 및 혼합을 통한 기능성 마 발효 조성물의 고형분을 10% 이상 함유할 수 있으며, 발효 유산균 제품인 경우에는 2단 발효 및 혼합을 통한 마 발효물의 고형분을 95% 이상 함유할 수 있다.At this time, if the health functional food is a fermented beverage, it may contain 10% or more of the solids of the functional hemp fermentation composition through two-stage fermentation and mixing, and in the case of a fermented lactic acid bacteria product, the solid content of the fermented hemp through two-stage fermentation and mixing It may contain 95% or more.
Claims (9)
상기 증숙된 마에 홍국균(Monascus sp.)을 접종하고 제1 발효시켜 제1 발효물을 제조하는 단계;
상기 제1 발효물에 유산균을 접종하고 제2 발효시켜 제2 발효물을 제조하는 단계; 및
대황, 감초, 칡, 갈근, 길경, 생강 및 황기로 이루어지는 군에서 선택되는 1종 이상의 한약재와 상기 제2 발효물을 혼합하는 단계를 포함하는 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.Steaming the washed and ground yam;
Preparing a first fermented product by inoculating the steamed yam with Monascus sp. and performing a first fermentation;
Preparing a second fermented product by inoculating the first fermented product with lactic acid bacteria and performing a second fermentation; and
A method for producing a functional yam fermented composition comprising the step of mixing the second fermented product with one or more kinds of herbal medicines selected from the group consisting of rhubarb, licorice, kudzu, galangun, ginseng, ginger and astragalus.
상기 마는 서동마인 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.According to claim 1,
The method for producing a functional yam fermentation composition, characterized in that the yam is Seodong yam.
상기 유산균은 락토바실러스(Lactobacillus) 계통의 균주인 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.According to claim 1,
The method for producing a functional yam fermentation composition, characterized in that the lactic acid bacteria are strains of the Lactobacillus family.
상기 기능성 마 발효 조성물을 건조 및 분말화하는 단계를 더 포함하는 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.According to claim 1,
A method for producing a functional yam fermented composition, characterized in that it further comprises the step of drying and powdering the functional yam fermented composition.
상기 분말화된 마 발효물을 제형으로 가공하는 단계를 더 포함하는 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.According to claim 4,
A method for producing a functional yam fermented composition, characterized in that it further comprises the step of processing the powdered fermented yam into a formulation.
상기 제형은 워터젤리, 스틱, 타정 및 캡슐 중 어느 하나인 것을 특징으로 하는 기능성 마 발효 조성물의 제조방법.According to claim 5,
The method of producing a functional yam fermented composition, characterized in that the formulation is any one of water jelly, stick, tablet and capsule.
상기 식품은 건강기능식품인 것을 특징으로 하는 식품.According to claim 8,
Food, characterized in that the food is a health functional food.
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