KR930002027B1 - Method for producing extract of herb - Google Patents

Abstract

A Angelica keisei extract powder is prepd. by (a) washing Angelica keiskei (I), cutting, steaming for 30 min. and cooling, (b) mixing the obtd. (I) with the enzyme mixt. of 80 % diastase, 10 % beta-amylase and 10 % protease (mixing ratio is 100:5), (c) fermenting the mixt. at 50 deg.C for 48 hrs. to obtain the fermented broth (II), (d) heating the obtd. (II) at 160-200 deg.C for 8-10 min. and re-mixing with 0.23 % ammonium sulfate, 0.087 % potassium mono phosphate and 0.04 % magnecium sulfate, and (e) edding the (II) into the obtd. re-mixt., fermenting, heat-treating and drying to obtain the final product.

Description

Manufacturing method of extract powder based on Myeongilcho

The present invention relates to a method for producing Myeongilcho extract which can be used as a food additive or a pharmaceutical raw material from Myungilcho. More specifically, by fermenting Myeongilcho, which contains various active ingredients, including germanium, by complex enzymes, by heating the sugars and amino acids produced, combined with aminosaccharides, the sweetness and sweetness unique to Myungilcho are increased. , Caramel color is characterized by producing a more concentrated extract of Mt. Myeongilcho is edible with both leaves, stems, and roots, and contains not only ginseng and a large amount of germanium (460-1,250ppm), but also contains various vitamins and minerals that are effective for health. It is used habitually. In general, when active plants are present when heating sugar-containing plants, they are so-called Meyer reactions, and they are symbolically bound to aminosugars, increasing the unique flavor of sugars and caramel color concentrations. It is a well known fact that

The present invention swells steamed Myeongilcho by using the Meyer reaction principle and the method of producing the amino acid pro-file amino acid of the protein, and the starch liquefaction. Fermented with a complex enzyme consisting of the enzyme diastague, the glycosylation enzyme B-Amyldses of the liquefied starch, and the proteinase proteases, the fiber is made into liquefied starch, and glycosylated. After making protein components into active amino acids and heating them to recombine malose and amino acids with amino sugars to prepare Myeongilcho extract, the sweetness and fragrance of the extract is enhanced, and the caramel extract is a natural food additive or It has been found that it can be used as a pharmaceutical raw material. That is, the present invention ferment Myeongilcho with a complex enzyme of starch and proteolytic enzymes to decompose Myungilcho into maltose and amino acids, and then heat them and bind them back to aminosugars. Extract purified by the extract to prepare Myeongilcho extract.

The present invention is described in detail as follows. Fresh vinegar is washed with distilled water at 35 ° C., and then finely cut by a cutter, which is steamed for 30 minutes with steam and then cooled to 50 ° C. Thus, the complex enzyme mixed at a weight ratio of 80% of diastatase, 10% of B-amitase and 10% of protease was mixed at a ratio of 100: 5 to the raw material by weight and fermented at a temperature of 50 ° C for 48 hours. After fermentation as described above, it is heated to a temperature of 160 ° C-200 ° C for 8-10 minutes, washed with water and dried at 85 ° C for 5 hours to obtain a powder extract of the present invention. In the fermentation stage, the starch is initially liquefied under the action of diastatase and then glycosylated by B-amitase to produce maltose. On the other hand, proteins contained in the fibrous stem, such as Myeongilcho compli chicory is hydrolyzed by the action of proteases and is converted into amino acids.

The fine herbaceous powder extract of this invention is obtained. When the powder extract of the present invention is used as a food additive, it is effective for health by supplying ingredients, such as germanium and vitamin groups, which are effective for nutrients and diseases, etc. Meanwhile, as a fermentation method of Myeongilcho, the saccharified liquid of wort is about 11 Adjust the degree to 25 degrees, and then autoclave for 25 minutes by supplementing with minerals such as ammonium sulfate ((NH ₄ ) ₂ SO ₄ ) 0.23%, potassium monophosphate (KH ₂ PO ₄ ) 0.87%, and magnesium sulfate (MgSO ₄ ) 0.04% One incubator is fermented by sterile inoculation of Myeongilcho and Military Saccharification Solution. At this time, the incubator is adjusted to pH 4.5-4.8 degree, fermented for about 72 hours at 28-30 ℃, and after the culture is complete, the culture is separated by a centrifuge, washed with water, and dried to obtain Myeongilcho powder extract. It is used as a food additive.

In the above-described production method of the present invention, an extract of about 15 g per 100 g of myeongilcho can be obtained. In addition, in the fermentation process, when the fermentation temperature by the complex enzyme of myeongilcho is 50 ° C or less, abnormal fermentation phenomenon occurs, such as lactic acid. The organic acid of is produced, and when it is 50 degreeC or more, the function of a fermentation enzyme is stopped and a desired fermentation is not made. On the other hand, when the heating temperature is combined with amino sugar when the heating temperature is less than 160 ℃ Meyer reaction does not occur, the production of amino sugar does not occur, and if the temperature is higher than 200 ℃ produced amino sugar is carbonized and decomposed yield yield Is lowered. In addition, when nitrogen, phosphoric acid, and sulfur components were added to the wort and saccharified solution in the fermentation incubator, the amount of protein and organic base per unit mycelial weight was increased, thus increasing the aroma of Mt. It is shown that nitrogen, phosphoric acid and sulfur components are greatly required for the biosynthesis of organic bright organic ingredients, which are related to fragrance and taste. In addition, pectinase was added to a partial pressure of 100% Myeongilcho, 3% Comfrey, and 3% chicory, fermented at about 40 ° C. for about 2 hours, and heated at a temperature of about 90 ° C. for 45 minutes for enzymatic action. After stopping the mixture, it was cooled to pH 7.0, which was again fermented at a temperature of about 45 ° C. by 10,000 units of prodiaze, and then heated to stop the fermentation and washed 2-3 times. You can also get an extract.

Myeongilcho extract is well dissolved in cold water or hot water, so you can drink as a tea, it can be used as a food additive or a chemical additive as a powder.

Example 1

The saccharified wort is adjusted to 11 degrees of sugar, to which a weight ratio of ammonium sulfate 0.23%, potassium potassium phosphate 0.087%, and magnesium sulfate 0.04% is added, sterilized by steam pressure for 30 minutes, and adjusted to pH 4.5 to obtain an incubator. . This is inoculated 25ml of a suspension of 1000g spores or mycelium of Myeongilcho sterile incubated for 72 hours at 28-32 ℃ temperature. When the culture was completed, the culture was centrifuged, washed 2-3 times, dried at 42 ° C. for 6 hours, and then ground to obtain 115 g of Myeongilcho powder extract. It is rich in natural nutrients such as protein, inorganic salts and vitamins, and is used as a food additive.

Example 2

1 kg of Myeongilcho is washed with distilled water and steamed for 30 minutes by steam. When cooled to 50 ° C., 80% of diastatase, 10% of B-amitase, 10% of fatinase, 10% of protease, and a complex enzyme in weight ratio were mixed at a ratio of 100: 5 with respect to the raw material. Fermentation is carried out for 48 hours at ℃. In the fermentation stage, starch is initially liquefied under the action of diastatase, and then saccharified by B-amitase to produce an extract. This extract may be used as a liquid, or dried at 85 ° C. for about 5 hours to be used as a food extract as a powder extract.

Example 3

Medium 1 used in Example 1 to which nitrogen, phosphoric acid and sulfur were added 30 ml of Comfrey extract 30 ml of Myeongilcho suspension was added, inoculated with hyphae and incubated at 30 ° C. for 72 hours, and then the culture was centrifuged, washed with water and dried to obtain Myeongilcho Comfrey and Chicory Extract. Used as a food additive.

Example 4

350 g of Matsutake powder extract obtained in Example 1, Example 2, or Example 1 Into a sterilized container of, add 0.05% of the enzyme enzyme and fermentation at 40 ℃ for 2 hours, and then clean, and then heated to 90 ℃ temperature for 15 minutes to stop the fermentation, and then cooled and carbonated Adjust to pH 7.0 with soda, then add 5 g of 10,000 proteases and enzymatically react at 45 ° C. for 3 hours. Thereafter, the enzyme was destroyed by heating at a temperature of 90 ° C. for 15 minutes, and this was filtered 2-3 times to obtain 905 ml of Myeongilcho extract.

Example 5

60 g of extracts such as missing, Angelica, McMoon etc. 1 The solution was heated for 30 minutes or more to form a concentrated extract of 940 ml, and 905 ml of Myung Ilcho powder extract obtained in Example 4 was mixed with 120 g of honey, 40 g of glucose, 16 g of salt, and 120 g of fruit juice to prepare juice of Myung Ilcho. Make. It tastes good and feels cool, and revitalizes after drinking. In addition, by crushing Myeongilcho cells to adjust the optimum pH and temperature, the self-extinguishing action by the enzyme itself of the cells increases the various free amino acids and organic bases, greatly improves the taste and aroma, and also improves digestibility.

Claims (1)

After washing and steaming the cut myeongilcho for 30 minutes with water vapor and cooling it to 50 ° C, the mixed enzyme mixed with a weight ratio of 80% diastase, 10% B-amitase and 10% protease was mixed with the raw material It is mixed at a weight ratio of 100: 5 and fermented at 50 ° C. for 48 hours, and it is heated for 8-10 minutes at a temperature of 160-200 ° C. to ammonium sulfate 0.23%, potassium phosphate 0.087%, magnesium sulfate 0.04% The mixed solution was added at a weight ratio of 2, and the fermentation broth was autoclaved, and the secondary culture was filtered by inoculating fermentation broth, such as Myeongil Elementary, in which the mixed solution having a pH of 4.5-4.8 was incubated in an aseptic apparatus. Method for producing an extract powder based on Myeongilcho, characterized by post-heat drying powdering.