KR860000234B1 - Method for manufacturing enzyme food by fermentation - Google Patents

Abstract

Instant enzyme food was prepd. by the stepwise fermn. of Saccharomyces ellipsoideus and Lactobacillus bulgaricus in a substrate contg. garlic, green onion, yams, carrots, unpolished rice, Job's-tears, corn and other nutrients. Process comproses; a)culturing S. ellipsoideus in a basic medium contg. 6% substrates at 30≰C for 120hrs; b) inoculating L. bulgaricus and the above culture into a fermentable mixt. contg. 6% substrates and other nutrients, and fermenting the mixts, for 70-120hrs. at 40-45≰C; c) mixing the fermentates with 5L of the soln. of Ca10(PO4)6COH2 (0.05), Ca10(PO4)6CO3(0.05) and Mg (0.01%) in 1L water, and removing the basic solvent; d) adding the calcium mixt. and homogenizing the fermentates; e) drying the fermentates in a vacuumdrier at 30-35≰C for 3hrs. pulverizing, and sterilizing to give final prod.

Description

Method for preparing instant enzyme food by fermentation

The present invention is a fiber, garlic, leek, yulmu, hemp, brown rice, corn, etc. as a nutritional substance, cultivated aerobically with known lactic acid bacterium Saccharomyces ellipsoideus, fermented dozens of vegetable species as a substrate Inoculate and fermentation of known lactobacillus bulgaricus with significant fibrous thermal power to fermented products such as garlic, leeks, yulmu, hemp, brown rice, and corn. The present invention relates to a method of preparing instant enzymatic grass that is suitable for our taste by removing the bitterness of the past.

Conventionally, the processed foods of vegetables have been used for canning, instant foods, or corrosion at home. In addition, brown rice, corn, and yulmu were used for snacks such as potato chips, snacks, and sulfuric acid or hydrochloric acid. There was a method of producing yeast from saccharified liquid obtained by decomposing fiber with inorganic acid, but there was a lot of difficulties in producing the yeast and bacteria that are not industrially contained because the enormous facility cost and operation cost are required in the saccharification process.

In addition, instant enzyme food had enzyme food made by fermenting yeast and bacteria, and it has been used conventional enzyme food, but its manufacturing process is long, and it does not contain a large amount of yeast or bacteria industrially. There is no commercialization.

In addition, many patents and literature on the drying method of powdered products containing trace enzymes and yeast (Patent Patent 66-517,74-4288, 75-1766, 76-1910 Powder Engineering Documents Vol. 1 129-134 (1964)) U.S. Patent No. 2801,174 (1951) 2867,535 (1957) 3033,684 (1960), and the drying of food dances such as ice cream, powdered milk, lactic acid bacteria, doenjang, red pepper paste, seaweeds is good fermentation composition of the finished, without adding drying promotion The fermentation is characterized by relatively good drying and the method of preparing the dry powder of fermentation by-product in Korean Patent No. 84-950, by adding zeolite and calcium compound to gluconic acid, lysine and other fermentation by-products, and spray-drying. Methods for preparing water powders and also in British Patent No. 1,328,202 describe the preparation of liquid formulations having an activity of 3XNF or higher, which is published in the 12th edition of the National Assembly of the American Pharmaceutical Association, Washington, DC. According to the method for horses and casein, subdivided liquid glands are first self-extinguished in alkaline aqueous solutions at 20-30 ° C. before dehydration and degreasing with propyl alcohol or butyl alcohol, but after degreasing from the self-digested tissues. The obtained enzyme preparation was reported to contain a large amount of lipase.

In addition, the preparation method of the enzyme preparation containing a large amount of lipase 3 in Korea Patent No. 79-538 in the recovery of the enzyme from the extract obtained by degreasing and extracting degreased tissues degreased with a mixture of 9 parts by volume and 1 part by weight of butanol Some of the degreased tissues were left at 0-4 ° C for 24-96 hours to contain enzymes.

It is also known for a long time that fermented garlic, leeks, barley, corn, and enzyme yeasts, which are fermented with instant enzyme food saccharo myces kefir, are used for fermentation of fats.

In addition, although the conventional enzyme food has been used habitually, its manufacturing process is long and primitive, so that it does not industrially contain a large amount of cells and yeast, and long-term preservation is difficult, so its effectiveness as a commercial value has not been commercialized.

Enzyme foods widely used in Korea so far are mainly foreign foods composed of enzyme foods by mixing food additives and containing chemicals, and cannot be seen as native enzyme foods with unique flavors.

In the present invention, the main ingredients of Korea, garlic, green onions, yulmu, hemp, brown rice, corn, etc. as the main raw materials, but according to our symbol has a beautiful flavor attempted to develop a new enzyme food that is recommended to foreign guests.

The present invention observes the propagation of many wild microorganisms in garlic, leeks, yulmu, hemp, brown rice, and corn, and focuses on the possibility that they may affect the flavor of garlic, leek, yulmu, hemp, brown rice, and corn. It was.

Therefore, first of all, the species of garlic, leeks, yulmu, hemp, and all kinds of fungi and yeast that grow and grow in corn were examined, and the effects of these microorganisms on garlic, leek, yulmu, hemp and corn were examined. In addition, the corn-flavored flavor is still preserved, but by removing the strong bitumen, it is processed into new yeast, or enzyme foods, that can harmonize and purify garlic, leeks, hemp, jumbo, and corn flavors.

The present invention aims to provide a yeast or instant enzyme food having a much higher temperature stability than an enzyme enzyme food obtained from a known enzyme source, that is, yeast. The instant enzyme food is contained therein without fear of being infected with bacteria in a relatively short time at room temperature. It is used to hydrolyze sugar, and raw yeast, or instant enzyme food, is an enzyme that hydrolyzes glucose and lactose, which make up sugar. When sugar is converted in this way, solubility and sweetness in water are increased, and the penetration of yeast raw material is also enhanced.

Sugar is one type of B-galoctoside, namely 4-0 (B-galactopyranosyl) -D-glucopyranose 4-0- (B-galctopy tanosy) -D-glucoopy ranose Therefore, the enzyme that breaks the galactosidic bond is called yeast containing B-galactosidase.

Aerobic bacteria with fibrin magnetizing ability are known from the genus Cerulomonas (Cyprophage genus spytophage genus and Pseudomonas genus Pseudomonas genus). Bacillus protease, Amylase and Lactobacillus genus were more resistant to yeast than many middle-class fungi, making garlic, green onions, hemp, red radish, brown rice and corn. Fermentation was able to prepare yeast enzyme food.

The bacteriological properties of known yeasts used in garlic, leeks, yulmu, hemp, brown rice, and corn fermented oak were investigated according to Löder and Krieger's Banri process.

Table 1 The bacteriological properties of known strains involved in garlic, leeks, barley, hemp, brown rice and corn fermented yeast.

Known strains used, Saccharomyces ellipsoideus, Lactobacillus bulgaricus.

end. Morphological properties

M. R test methylred test

V. P Test Formed acethyl methyl carbinol from voges-froskauer.

+… positivity, -… Voice, mountain… Produce acid from sugar.

As shown in Table 1, this morphological, physiological and cultural characteristics belong to the spore-free yeasts because they do not form follicular spores in rice or gypsumblocks.

Yeast cells are spherical in shape, relatively small, do not form mycelium external hyphae and thick film spore subspore dividing points, do not magnetize nitrates, decompose Abuchin, do not produce carotenoids and reduce nitrates. The ammonia-producing point xylose and arabinose have different magnetizations, and the characteristics of mannotol's sulphur and agar medium also differ in the ability to produce methylthylcarbinol and mannitol. .

In addition, it is known that the point of fermenting glucose alone, glucose, calacose, sucrose, maltose, but not lactose alone, known bacterium saccharomyces ellipsoideus and Lactobacillus Lactobacillus Bulgaricus) strains have a high fibrinothermal firepower and ability to produce cell proteins, so dozens of fungi and bacteria are contained in tissues such as garlic, green onion, hemp, carrot, jujube, brown rice, and corn to treat yeast enzyme foods with alkali. Cellulosic enzyme foods containing a suitable substrate containing a strain in the tissue of one raw fiber and having a high protein content in liquid and solid medium can be prepared.

Referring to the specific technical configuration of the present invention.

The present invention relates to the known microorganisms Saccharom-yces Fragilis zygosaccharromyces lactis Saccharomyces lactis or Gandida Fuchsia in garlic, leeks, hemp, barley, brown rice, and corn enzymes. Todula cremRiS (camdidapseudntrop icalis) Torula cremRiS is a microorganism contained in hemp, juvenile, and corn tissues, and the sugar fermentation has been shown to increase the activity of yeast enzyme.

The active microorganisms of yeast during fermentation of garlic, leeks, hemp, yulmu and corn are known Aspergilluus Iuchuenisis Aspergillus oryger niger lactobacilli strepto Fungi and bacteria such as Streptococous Diplococouu Mycoqacteria propioniqacteria salmonella pseudomonas neissera and the like in the yeast manufacturing of the present invention We have found a surprising increase in the activity of protein enzymes containing green onion, hemp, hemp, and corn tissues.

The instant enzyme food preparation method of the present invention is a basic calcium phosphate Ca ₁₀ (PO ₄ ) ₆ (OH) ₂ 10% calcium carbonate Ca ₁₀ (PO ₄ ) ₆ (OH) ₂ 13% magnesium (Mg) 5% It is a process for producing bacterial proteinase foods containing high amounts of known fungi and bacteria by treating finely divided tissues such as garlic, leeks, carrots, hemp, sauerkraut, and corn using the mixture mixture.

At this time, some fermented garlic, green onions, carrots, hemp, yulmu, corn tissues are left at 4 ℃-20 ℃ for 24-56 hours. Alkaline treatment is then followed by dehydration, fermentation and mixing to dry the resulting yeast.

In general, the production of yeast, or bacterial proteinase food, is a fungus in a mixer with a mixture of basic calcium phosphate, calcium carbonate and magnesium (4: 1) immediately after thawing garlic, leeks, carrots, hemp, jumbo and corn tissues. And by the method of containing bacteria.

After removing the basicity, the same basic mixture was added to the tissue again, followed by stirring, and the basic residue was decanted again. Then, the wet bacterial residue was left in a freezer at 0-5 ° C for at least 24 hours, preferably 48 hours. To be performed.

When fungi and bacteria infiltrate the tissues of garlic, leeks, carrots, hemp, red radish and corn, most of the fermented tissues are thoroughly stirred twice with the calcium mixture and separated from the basics.

In order to separate the bacterial protein enzyme material containing a large amount of known mold and bacteria, dry tissue powder is repeatedly stirred to mix basicity separated from the tissue, and the resulting impurities are separated by adding calcium mixture, followed by centrifuging fermented yeast. Separate.

This impurity is treated with a calcium mixture and then dried in vacuo. The produced yeast is generally white fine powder having high activity of bacterial protein enzymes.

Since the bacterial protein enzyme is already under high purity, 5% of each of basic calcium phosphate, phosphate, and calcium phosphate may be used directly according to an embodiment of the present invention for producing bacterial protein enzyme food by freeze-drying the mixed Nuruk. The removal of impurities and gourds from a large amount of bacterial protein enzyme foods also results in dry gray-white yeast powder.

An advantage of the present invention lies in the fact that the recovery is simple. The impurities and bites of the bacterial protein enzyme food using the calcium mixture are eliminated during the separation process.

In addition to the economic advantages of time saving, consequently, in the enzymatic food production process, a large amount of calcium mixture can be saved, which is difficult to recover due to moisture content.

The activity of the bacterial protein enzyme food thus obtained corresponds to the activity of the bacterial protein enzyme food obtained by infiltration with the calcium mixture.

In the present invention, the bacterial species described above in the bacterial protein enzyme test containing fungi and bacteria penetrated into the tissues of garlic, leeks, carrots, hemp (referred to as medicinal herbs) brown rice, yulmu, corn, solids as a result Many of the garlic, green onions, carrots, hemp, yulmu and corn should be reduced to 25% of bacteria and lactose contained in the source cell tissue when the powder of the tasty bacterial protein enzyme food is made to meet the specifications of the enzyme food.

When preparing the enzyme foods, the bacterial protein enzyme foods containing the activity and substrates of the substrate yeasts generated during fermentation were also studied.

In the present invention, garlic, green onions, carrots, hemp, yulmu, and corn are actually bacteria grown in the cell tissue, and at this time, the frozen dessert (dessert) test standard does not contain enzymes as an additive material for bacterial protein enzyme foods. The production of garlic, green onions, carrots, hemp, yulmu, and the change in the cell enzyme powder contained in the corn cell tissue because the yeast enzyme powder made from known yeast cells at the time, such as the preparation method described above was relatively low.

The present invention uses known strains of Saccharomyces elepidose in garlic, green onions, carrots, hemp, brown rice, yulmu, corn, etc., which should be cultured at a low temperature for a long time or at a relatively short time at 35 ° C-40 ° C. .

As a result of the prolonged incubation at 35 ° C.-40 ° C., the growth of fungi and bacteria is greatly promoted. As a result, it is very clear that known Lactobacillus vulgaris, which has high temperature stability, will be markedly advantageous in enzyme food cell content. The use of the thermosafety Lactobacillus vulgaris can be used while the substrate is sterile or must be sterilized during cultivation, and the unprecedented properties are highly expected for bacterial protein enzyme foods or yeast.

Known Saccharomyces liposodes described above are most active at or below normal temperatures for sterilizing garlic, green onions, carrots, hemp, brown rice, pearl barley, and corn tissues.

Therefore, when the known Lactobacillus vulgaricus is used for yeast of bacterial protein appeal foods, the fungus and bacteria grow vigorously during the inoculation activity, so that the adsorption to the raw cell tissue is enhanced. It can be used only for incubation at 3-5 hours for 24 hours or for 24 hours to 48 hours at 4 ℃. In contrast, the known bacterium Saccharomyces erysodeus spp. It has been found that there is a characteristic of producing a kind of unique bacterial protein enzyme food, or yeast, exhibiting activity at a high temperature of 70 ° C. higher than the temperature of sterilization.

In view of the above, it can be used even in the acidic to neutral range, but the optimal pH was determined to be 6-8.

Nuruk of the bacterial protein enzyme food prepared by growing known Saccharomyces sieideus in a medium that would not contain saccharides had decreased activity at a volume pH2-6. (0.00016 μmol / mg) medium should have a concentration of 0.25-3.0% (weight) of carbohydrate components.

The bacterial protein enzyme yeast prepared from known Lactobacillus vulgaricus grown in the medium of saccharide was tested for B-galactosidase activity against ONPG at 60 ° C, 70 ° C and 80 ° C. From the enzyme yeast, 65 ℃ was the optimum temperature in the range of 60-80 ℃ usable.

In the present invention, the sugar can be sufficiently hydrolyzed at a rate of 0.03-0.2% per hour in terms of temperature range.

At the same time, the sterilization of the yeast is usually carried out for 30 minutes at 61 ℃-5 ℃ -63 ℃.

At 65 ° C, the activity of bacterial protein enzyme Nuruk is three times greater than that at 40 ° C.

By the way, the activity shown at 40 ℃ is only about 1/10 of the activity shown in yeast concentrates of known fungi and bacteria. However, concentrates of known fungi and yeast proteinase yeast should be used at 40 ° C. in preparation and have no activity at 65 ° C.

The activity of the bacterial protein enzyme Nuruk made from the known Saccharomyces erythroideus seems to be somewhat low, but it is convenient and preferable because it exhibits the highest activity near the sterilization temperature.

The activity of bacterial protein enzyme Nuruk made by known Lactobacillus vulgaricus was mostly (3/2) in cell tissue (impurity) in the solubility of bacterial protein enzyme food Nuruk.

Instant enzyme food prepared by the present invention is a high nutritional value to enhance the metabolism and maintenance of the human body enzyme food is an instant enzyme food having a feature that does not give a burden to the human body.

EXAMPLE

1st process

Garlic, leeks, carrots, hemp, yulmu, brown rice, corn, etc. are washed, peeled, cut to the required thickness, pulverized to a particle size of 1mm, and 10 times of substrate is sterilized by infrared rays, yeast extract 0.2%, salt 0.6% 100 ml of medium made by adding garlic and green onion 6% to basic medium with 0.033% lime phosphate 0.1%, first phosphate 0.05%, second phosphate 0.05%, magnesium sulfate 0.01%, calcium chloride 0.01% Put it into a flask and autoclave at 125 ° C. for 15 minutes, and inoculate the mycephaly sieve sieudeus with a known strain Saccharin for 120 hours at 30 ° C. for 120 hours to obtain 720 mg of bacterial protein enzyme content of 7-9%. Was 4-2%.

2nd process

Carrot, hemp, barley, brown rice, corn powder 6% K ₂ HPO ₄ 0.6MgSO ₄ 7H ₂ O 0.1cacl ₂ 0.03% skim milk powder 2kg witness The solid powder containing 30 g of limestone and 700 g of starch syrup was fermented at 40 ° C.-45 ° C. for 70 hours to 120 hours, and the pre-fermented product cultured in the first step with or without the above ingredients was directly added. Deep inoculation was incubated for 120 hours at a temperature of 40 ℃ -45 ℃ under PH 6-8 and then sterilized at a high temperature instantaneously for 20-30 seconds at a temperature of 110 ℃ and shake cultured for 30 hours at 30 ℃ to obtain 570mg cells.

3rd process

Bacterial protein enzyme foods collected in the second process, that is, basic calcium phosphate (ca ₁₀ (PO ₄ ) ₆ (OH) ₂ ) (0.05%) calcium phosphate (ca ₁₀ (PO ₄ ) ₆ CO ₃ ) 0.05% magnesium Add 5 liters of (Mg) 0.01% of the mixture and stir twice at room temperature for 30 minutes, in which case the basic solvent is decanted.

The wet residue is then left to stand at 0-4 ° C. for 48 hours.

Subsequently, 2.5 liters of the calcium mixture was added to the bacterial protein enzyme, which was mostly fermented, and stirred twice for 15 minutes, and in this case, the supernatant was decanted.

To extract the enzyme containing a large amount of known bacterial bacterial enzyme, 2 liters of a mixture of water-ethanol (95 to 5) was added to the whole fermented yeast colloid in each case, stirred twice for 30 minutes, and then the solution was filtered. .

The ethanol extract is mixed with the separated water, and 5 liters of calcium mixture is added at room temperature for 15 minutes and stirred.

After centrifugation to recover this precipitate, each case is washed three times with 1.6% calcium mixture.

The washed bacterial protein enzyme precipitate is vacuum dried and pulverized.

Yield: 650g of yellow powder with activity of 270WE / g of bacterial protein appeal (10% for sucrose in yeast)

4th process

3.0% of the mixture is added to the bacterial protein enzyme obtained in the third step and homogenized in a mixer.

The colloid of the bacterial protein enzyme is stirred at room temperature for 30 minutes, the cells containing basicity are decanted and stirred twice more at room temperature for 30 minutes, and in each case, the basicity is separated and removed.

The yeast residue, which is still wet, is left for 48 hours at 4 ° C and then re-stirred twice for 15 minutes with 1.5% of a calcium mixture added in each of the three excitation cases, in which case the basicity is removed. Through proper digestion of bacteria by bacterial protein enzymes, they are left at only 0-4 ° C for at least 24 hours and by using a calibrated reconcentrated concentration method, it is found that bacterial protein enzymes with high activity of bacterial protein enzyme yeast are actually obtained.

In addition, garlic, onion, carrot, hemp, Coix, brown rice, corn fermentation yeast 2-3g cacl ₂ 1.6% oleic acid and 1.6% sodium in the bacterial enzyme protein koji in the NH ₃ -NH ₄ Cl-2ml of water and 5ml PH2.8 It was measured by mixing with and finally adding 2.5 ml of olive oil.

The bacterial protein enzyme was vigorously stirred for several seconds and then thoroughly mixed in a magnetic stirrer at 30 ° C. for 60 minutes.

Based on the calibration curve measured experimentally from the bacterial protein enzymes thus obtained, the units of bacterial protein enzymes, which are enzymes that invade garlic, leeks, carrots, hemp, barley, brown rice and corn tissues, are calculated.

Therefore, when the enzyme is measured, it is treated with the bacterial proteinase for 30 minutes at 37 ° C. and PH7.8 while adding the fermented product of the first step.

The activity of bacterial protein enzyme food is found to be much higher than that of commercial brown rice enzyme products.

The stability test results showed that the high activity of the bacterial protein enzyme in instant bacterial protein enzyme food according to the present invention was virtually unchanged even when stored for several months at room temperature.

Bacterial enzymes not only significantly increase lipolytic enzymes, but also decrease the degree of protease and amylase activity compared to conventional commercial microenzymes.

5th process

After cooling the fermented material produced in the fourth process, that is, bacterial protein enzyme, dried for 3 hours at a vacuum temperature of 30-50 ° C. in a vacuum dryer, it is powdered with a fine grinding machine, sealed in a bag, and immediately sterilized by high pressure steam to rot. It is to produce instant bacterial protein enzyme food that is long-term preserved.

It is clear that the method of the present invention is particularly intended to greatly increase the activity of enzyme foods.

Various changes may be made without departing from the scope of the present invention and are not limited to the description herein, but the facts are obvious to those skilled in the field of fermentation.

The beneficial properties of the human body contained in the instant enzyme food prepared by the above process are as follows.

Spolginine Glycoside 5mg% Vitamin C 11.2ng%

Scolzinin A 16.4% Vitamin E 14.2mg%

Scolzinin B 25.6% Germanium 250PPM

Spolmin 8.6% Selenium 0.04ng%

Thiocornin 10.3% Acetincholine 4.32mg%

Aliin 38.1% Gamma Orizinol 12.1%

Choreatinine 2.30% Digestive Enzyme 162.42mg%

Homocystine 44lμ isocyrrole 6.3mg%

Vitamin B bacteria 53.0% Pantothenic Acid 1.6mg%

The abnormal properties are pure natural nutrient-enriched enzyme foods with no added chemicals as true health enzyme foods in the body.

Claims (1)

As described above in the text, by grinding garlic, leeks, carrots, hemp, brown rice, yulmu, corn and the like to make a substrate, known strain Saccharomyces siepoideus (saccharomyces ellipoideus) by weight 18% -20% garlic, green onion, carrot, hemp, brown rice, barley, corn, etc. as a solid material and adjusted to PH 6-8 to have a sugar content of BX 12-15 ° C. and then known strain Lactobacillus vulgaricus (Lactobacillus) Bulgaricus) was inoculated and incubated in solid within 40-45 ℃ of temperature sufficient to hydrolyze garlic, green onion, and other proteins at a rate of 2-1% every hour under aerobic conditions to completely remove bitumen and impurities. Method for producing instant enzyme foods by fermentation, characterized in that yeast grows and basic activity is increased in bacteria-containing penetrating sitin instant enzyme powder.