TW201632627A - Method for producing fermented and aged placenta solution - Google Patents

Abstract

A method for producing a fermented and aged placenta solution according to the present invention comprises adding yeast cells having a fermentation activity to a porcine, sheep or horse placenta solution and then fermenting and aging the placenta, wherein brown sugar is added in an amount of 6 to 15% by weight relative to the weight of the placenta solution to the placenta solution to ferment the placenta solution, and the solution is aged after the fermentation. Thus, it becomes possible to provide a method for producing a fermented and aged placenta solution, in which the absorbability of the placenta solution can be improved and the amount of an effective ingredient in the solution can be increased.

Description

Method for producing fermented mature placenta solution

The present invention relates to a method for producing a fermented cooked placenta solution using a raw material for a health food or a raw material for cosmetics.

In the placenta which extracts a placenta which is unique to a mammal, it contains various useful components such as an amino acid or an enzyme. Therefore, placenta is now being used as a raw material for health foods or cosmetics, and among them, in particular, from the aspect of safety, placenta extracted from a placenta of pigs or sheep and horses is mostly used.

Here, Patent Document 1 proposes a method for producing a health food containing a placenta of pigs, which is obtained by boiling the placenta of the pig so as to have a moisture content of 50% by weight to 80% by weight. A fermentation broth containing a fermentation yeast and a lactic acid bacterium, glucose is added before fermentation or during fermentation, and fermentation is carried out at 20 ° C to 35 ° C for 24 hours to 72 hours.

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2005-185242

However, when it is used as a raw material of a health food or a cosmetic, it is desirable to increase the absorbability or useful component of the placental solution as much as possible. However, as in the invention described in Patent Document 1, the fermentation is carried out only after boiling. From hour to 72 hours, the absorption or useful component of the placental solution is not sufficient.

Accordingly, it is an object of the present invention to provide a method of producing a fermented cooked placenta solution that increases the absorbency or useful components of a placental solution.

The method for producing a fermented mature placenta solution of the present invention according to claim 1, which is a method for producing a placenta solution by fermenting fermented yeast and fermenting the placenta into a placenta solution of pig, sheep or horse It is characterized in that 6 to 15% by weight of brown sugar is added to the placenta solution relative to the placental solution and fermented, and then matured after fermentation.

The present invention according to claim 2, characterized in that in the method for producing a fermented cooked placenta solution according to claim 1, the method comprises the steps of: adding a brown sugar to a brown sugar addition step in a placental solution; after the brown sugar adding step, a sterilization step of heat sterilization at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes; after the sterilization step, forced cooling to 35 ° C a cooling step of the lower temperature; after the cooling step, the yeast is added and fermented at a temperature of 20 ° C to 35 ° C for one month; and after the fermentation step, at a temperature of 20 ° C to 25 ° C Make it ripe for 2 months of ripening.

The present invention according to claim 3 is characterized in that, in the method for producing a fermented mature placenta solution according to claim 2, S-adenosylmethionine (SAMe) and super-active amine are measured after completion of the ripening. The concentration of the base acid (SA amino acid) is such that 10% by weight of sucrose is added to the placenta solution relative to the placental solution, and the sterilization step is performed to the SAMe and SA amino acid produced by the ripening step. Above the concentration.

According to the invention of claim 4, in the method for producing a fermented mature placenta solution according to claim 2, the concentration of the SAMe and the SA amino acid measured after completion of the aging is relative to the placental solution. 10% by weight of glucose is added to the placenta solution instead of brown sugar and the sterilization step is performed until the concentration of SAMe and SA amino acid produced by the ripening step is above.

The present invention described in claim 5, wherein the molecular weight distribution measured in the solid portion after the ripening step is a method for producing a fermented mature placenta solution according to any one of claims 2 to 4. It is 10 to 20% for less than 200, 30 to 40% for 1000 to 3000, and 20 to 25% for 3000 to 6000.

The present invention according to claim 6 is characterized in that in the method for producing a fermented cooked placenta solution according to any one of claims 2 to 4, the solid portion after the ripening step contains alanine 10 Moer More than %, cystine acid 0.4% or more.

The present invention according to claim 7 is characterized in that, in the method for producing a fermented cooked placenta solution according to any one of claims 2 to 4, the solid portion after the ripening step contains sodium 300 mg/ 100 g or more, calcium 100 mg/100 g or more, magnesium 15 mg/100 g or more, nicotinic acid 2 mg/100 g or more, and zinc 2 mg/100 g or more.

According to the present invention, it is possible to obtain a placenta which can increase the absorbability and increase the useful component, and enhances the moisturizing power by blending into a cosmetic product, and becomes a mild taste by blending into a healthy food.

Figure 1 is a graph showing the removal of active oxygen from the SA amino acid.

Fig. 2 is a graph showing the inhibitory effect of peroxidase of the SA amino acid.

Fig. 3 is a graph showing the transition of the horny moisture content of the skin after application of the cosmetic containing the SA amino acid.

Fig. 4 is a graph showing the transition of the transepidermal water evapotranspiration of the skin after application of the SA amino acid-incorporated cosmetic.

Fig. 5 is a graph showing the inhibition of MMP-1 activity of the SA amino acid.

Figure 6 is a ratio of 3% by weight relative to the placental solution. The comparison of the production of SAMe and SA amino acid measured at 6%, 10%, and 15% of brown sugar after completion of ripening.

Fig. 7 is a graph showing the results of SAMe production and SA amino acid production measured after the completion of the ripening in an experiment in which the timing of adding the brown sugar to the placental solution was different.

Fig. 8 is a graph showing the results of measurement of SAMe production and SA amino acid production in experiments in which fermentation periods were different.

Fig. 9 is a graph showing the results of measurement of SAMe production and SA amino acid production in experiments in which the ripening period was different.

Figure 10 is a graph showing the molecular weight distribution of a fermented mature placenta according to an embodiment of the present invention.

Figure 11 is a graph showing the composition of the same fermented mature placenta.

Figure 12 is a graph showing the mineral/vitamin content of the same fermented mature placenta.

According to the method for producing a fermented cooked placenta solution according to the first embodiment of the present invention, 6 to 15% by weight of brown sugar is added to the placental solution with respect to the placental solution, and fermented, and after fermentation, ripe. According to the present embodiment, it is possible to obtain a placenta which can increase the absorbability and increase the useful component, and enhance the moisturizing power by blending in the cosmetic product, thereby becoming a mild taste by blending into the health food.

According to a second aspect of the present invention, in the method for producing a fermented cooked placenta solution according to the first embodiment, the method has the following steps: Brown sugar is added to the brown sugar addition step in the placenta solution; after the brown sugar addition step, the sterilization step of heat sterilization is performed at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes; after the sterilization step, forced cooling to a temperature below 35 ° C a cooling step; after the cooling step, the yeast is added and fermented at a temperature of 20 ° C to 35 ° C for one month; and after the fermentation step, it is aged at a temperature of 20 ° C to 25 ° C 2 months of ripening steps. According to this embodiment, the concentration of SAMe and SA amino acid can be particularly increased.

Here, SAMe means S-adenosylmethionine, and SA-amino acid means super active amino acid.

SAMe (S-adenosylmethionine) was first developed in Europe in 1974 as a therapeutic drug for depression. In addition, it is popular in the United States as a supplement to arthritis, and it is considered to have an effect on depression and liver disease in addition to arthritis. In particular, the number of patients with joint disease tends to increase year by year, and the demand for healthy foods that support joints is gradually increasing.

Further, the SA amino acid (superactive amino acid) is an amino acid having three functions.

The first item is the active oxygen inhibition effect. Since the active oxygen system is structurally unstable, it binds to DNA or lipids and proteins of the skin and causes cell damage, which is a cause of skin aging.

Figure 1 is measured by using hypoxanthine - xanthine oxidase system enables the O ₂ ^- generation, when the O and amino acids coexist SA ₂ ^- generation amount, SA exhibit active oxygen removal effect of the amino acid. O ₂ ^- was detected using nitroblue tetrazolium as a color reagent. Here, the SA amino acid system shows a concentration-dependent elimination of O ₂ ^- .

Further, Fig. 2 is a graph showing the inhibitory effect of the SA amino acid on the lipid peroxidation reaction using O ₂ ^- which is chemically produced using alloxan as a starter. In addition, it is known that alloxan chemically generates O ₂ ^- and gives oxidative stress. Here, the SA amino acid phase shows a significant inhibition of lipid oxidation compared to other antioxidants.

The second item is moisturizing effect. Fig. 3 and Fig. 3 show the results of an open-label test in which 7 female adults (aged age 47.1 years old) aged 40 to 60 years old, who have a low value of keratinous water and have a rough skin/dryness, are shown. The figure shows the transition of the keratinous water content (μS) of the skin after application of the cosmetic containing the SA amino acid, and FIG. 4 shows the transepidermal water evapotranspiration of the skin after the application of the cosmetic containing the SA amino acid. [g/m ² . h] The map of the transition. The test period was set to 8 weeks, and a product containing SA amino acid was applied in an appropriate amount after washing twice in the morning and evening. The skin keratinous water content and transepidermal water evapotranspiration were measured at the start of the test and 4 and 8 weeks after the start of the test, and evaluation was performed. Here, by the use of 8 weeks of continuous use, the amount of keratinous water is significantly increased in the joint portion of the product containing the SA amino acid. This can be seen as an improvement in the keratinous moisture retention function itself. For the amount of transepidermal water evapotranspiration, the tendency to decrease can also be seen, and the improvement of the dry state can be recognized.

The third item is the collagen production effect. MMP-1, an enzyme that breaks down type I collagen, lives by exposure to UVA (ultraviolet A wave) Chemical. Figure 5 is a graph showing whether the activity of MMP-1 which is amplified by UVA is inhibited by the SA amino acid in order to evaluate the inhibition of MMP-1 activity of the SA amino acid. For normal human fibroblasts, various concentrations of SA amino acid were allowed to coexist and irradiated with UVA, and the medium was recovered after 24 hours, and its MMP-1 activity was measured. Thus, the SA amino acid system showed a concentration-dependent inhibition of the activity of MMP-1.

According to the method for producing a fermented mature placenta solution according to the present embodiment, it is possible to obtain a concentration of SAMe and SA amino acid measured after the completion of the ripening, and to add 10% by weight of sucrose to the brown sugar instead of the placental solution. The placental solution is applied to the placental solution and subjected to a sterilization step to a concentration of SAMe and SA amino acid produced by the ripening step.

According to the method for producing a fermented mature placenta solution according to the present embodiment, it is possible to obtain a concentration of SAMe and SA amino acid measured after the completion of the aging, and to add 10% by weight of glucose to the placenta solution instead of brown sugar. The placental solution is applied to the placental solution and subjected to a sterilization step to a concentration of SAMe and SA amino acid produced by the ripening step.

According to the method for producing a fermented mature placenta solution according to the present embodiment, the molecular weight distribution measured in the solid portion after the ripening step can be 10 to 20% in the case of less than 200, and 30 to 1000 to 3000 in terms of 1000 to 3000. ~40%, 20~25% placenta solution for 3000~6000, the moisturizing effect can be improved by blending well with various amino acid amino acids or peptides.

According to the method for producing a fermented mature placenta solution according to the present embodiment, the adipic acid is contained in the solid portion after the ripening step. 10 mol% or more, cystine acid 0.4 mol% or more.

Alanine and cystine are one of the amino acids that have an effective effect on the human body. Alanine is an amino acid which is contained in a large amount in shellfish such as sputum or sputum. In addition to the improvement of liver function, it is included in many health foods as an amino acid which enhances immune function. The cysteic acid is an amino acid in which two molecules of cysteine are bonded, and is contained in a large amount in the hair or nail as an amino acid constituting a protein called keratin. In terms of the whitening effect, since it has an action of inhibiting the activity of tyrosinase which produces black melanin, it is incorporated in a large amount in cosmetics or the like.

According to the method for producing a fermented mature placenta solution according to the present embodiment, the solid content after the ripening step includes sodium 300 mg/100 g or more, calcium 100 mg/100 g or more, magnesium 15 mg/100 g or more, and nicotinic acid 2 mg/100 g or more. , zinc 2mg/100g or more.

These minerals have been in a tendency to decrease in intake in recent years. For example, the potassium system presents a questionnaire survey result of about 1 to 20% of the adult intake target set in the 2015 edition of the dietary intake standard. In particular, the deficiency of zinc in the 20th to 60th generations is significant, and if the comparison is based on the recommended amount set by the dietary intake criteria, both men and women are less than about 10%. Magnesium is not enough in the age group of 15 years old or older. In the 20th generation, nearly 30% of the system is insufficient. Due to the shortage of these minerals, in addition to low body weight or osteoporosis in women, there is a tendency for the risk of diabetes infection to increase. Therefore, the intake of minerals is one of the major issues for modern people.

[Examples]

Hereinafter, a method for producing a fermented cooked placenta solution according to an embodiment of the present invention will be described.

The fermented mature placenta solution according to the present embodiment has the following steps: adding brown sugar to the brown sugar adding step in the placenta solution; after the brown sugar adding step, performing sterilization sterilization at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes a step of cooling after forced to a temperature of 35 ° C or lower after the sterilization step; after the cooling step, the yeast is added and fermented at a temperature of 20 ° C to 35 ° C for one month; and in the fermentation After the step, the mixture is aged for 2 months at a temperature of 20 ° C to 25 ° C.

The placenta powder is obtained by removing the film tissue from the placenta of the pig, sheep or horse, chopping the villus tissue, extracting the extract by the frozen enzyme extraction method, and further extracting the impurities from the extract, relative to the placenta In terms of % by weight, it is about 8%.

Further, among the yeast having fermentation action, for example, Saccharomyces, Candida, Torulopsis, Zygosaccharomyces, Schizosaccharomyces can be used. ), genus Pichia, Hansenula, Kluyveromyces, Debaryomyces.

The brown sugar added in the brown sugar addition step is set to be 6 to 15% by weight, more preferably 6 to 10% by weight, based on the placental solution.

Figure 6 shows the addition of 3% by weight (Example 1), 6% (Example 2), 10% (Example 3), 15% (Example 4) of brown sugar to the placental solution, measured in The generation of SAMe and SA amino acid measured after the completion of the ripening was obtained by setting the most to 100 and comparing them. As a comparative example, 10% by weight of sucrose (Comparative Example 1) and 10% of glucose (Comparative Example 2) with respect to the placental solution were used.

For the production of SAMe, 6 to 15% of the brown sugar is more than 10% of sucrose, 6 to 10% of the brown sugar is higher than 10% of sucrose, and 10% of glucose.

In terms of the production of SA amino acid, 3 to 15% of the brown sugar is higher than 10% of sucrose and 10% of glucose, but specifically, 6 to 10% of the brown sugar is at a higher concentration.

Next, the timing of adding brown sugar will be described.

Figure 7 is the addition of 100% (total) at the beginning of the fermentation, 80% at the start of the fermentation and 20% during the fermentation, 50% at the start of the fermentation and 50% at the start of the fermentation, at the beginning of the fermentation. The results of the comparison were made by adding 80% of the addition of SAMe and SA amino acid at the beginning of the ripening, adding 20% at the beginning of the fermentation, and adding 50% at the beginning of the ripening.

A black sugar of 6% by weight based on the placental solution was added, and the total amount was set to 100. The concentration of SAMe and SA amino acid measured after the completion of the ripening, except for the addition of a part of the fermentation or the start of the ripening at the start of the fermentation, is all lower than only The addition is carried out at the beginning of the fermentation.

Thus, in view of the SAMe and SA amino acids, the brown sugar is preferably added only at the beginning of the fermentation.

The heat sterilization is carried out after the brown sugar addition step. After heat sterilization, it is cooled to 35 ° C or lower, preferably 25 ° C, for example, within 60 minutes using a cold water circulation device. If the sugar is excessively heated in a state in which the amino acid coexists, the sugar and the amino acid may be combined, or the structure may be changed, so that the effect of the fermented ripening is lowered, and the cooked placenta solution is discolored. And affect the odor.

Next, the fermentation step will be described.

Fig. 8 is an experimental result comparing the production of SAMe and SA amino acid in a case where fermentation periods are different. The production of SAMe and SA amino acid measured after the completion of the aging was measured, and the most generated one was set to 100 and compared. Further, the fermentation temperature may be 20 ° C to 35 ° C, and in the present experiment, the fermentation is carried out at 25 ° C.

As shown in Fig. 8, the production of SAMe and SA amino acids increased at one month relative to 0.5 months, but the production of SAMe and SA amino acids decreased at 1.5 months.

Thus, the fermentation period of the placental solution is preferably set to one month.

Next, the ripening step will be described.

Fig. 9 is an experimental result comparing the production of SAMe and SA amino acid in a case where the ripening period is different. The production of SAMe and SA amino acid measured after the completion of the aging was measured, and the most generated one was set to 100 and compared. In addition, the ripening temperature may be 20 ° C to 25 ° C, but In this experiment, aging was carried out at 25 °C. The fermentation period is set to 1 month.

As shown in Fig. 9, the production of SAMe and SA amino acid increased at 2 months, but the production of SAMe and SA amino acid decreased at 2.5 months.

Figure 10 is a graph showing the molecular weight distribution of the solid portion of the fermented mature placenta solution according to the present embodiment. The solid portion of the unfermented cooked placenta solution was used as a comparative example.

The fermented mature placental solution according to the present example was obtained by using 6% by weight of brown sugar with respect to the placental solution. Further, the fermented mature placenta solution (Placenta) was dehydrated to obtain a powdery solid fraction (placenta).

The molecular weight distribution measured after the ripening step is compared with the solid portion of the fermented mature placenta solution according to the present embodiment, and is less than 200, 1000 to 3000, Between 3000 and 6000, a clear difference can be seen, which is 10 to 20% for less than 200, 30 to 40% for 1000 to 3000, and 20 to 25% for 3000 to 6000.

Fig. 11 is a view showing the components of the solid portion of the fermented mature placenta solution according to the present embodiment. The solid portion of the unfermented cooked placenta solution was used as a comparative example.

The component measured after the ripening step, in the solid portion of the fermented mature placenta solution according to the present embodiment, is specifically compared with the solid portion of the unfermented cooked placental solution, specifically, alanine and cystine The system has increased substantially, including more than 10% of alanine and 0.4% of cystine. on.

In addition, in addition to the essential amino acids of lysine, histidine, valine, threonine, tryptophan, glutamic acid, serine, aspartame, aspartame Amino acids such as acids tend to increase after the ripening step.

In addition to improving liver function, the lysine-based system repairs the body as an antibody, hormone, or enzyme. Histamine acts on the joints and exerts effects on prevention/improvement of chronic joint rheumatism. In addition to improving liver function, proline acid enhances the body's muscles or restores fatigue. In addition, sulphate also improves liver function and functions as a nutrient for growth. The tryptophanic acid acts as a neurotransmitter in the brain and has an effect of calming the mental function. The glutamic acid is contained in large amounts in the liver or pork and is rapidly absorbed by the body as an energy source. The serine acid is contained in soybeans and the like, and has an effect of suppressing aging of the skin. In addition, aspartame and aspartate excrete ammonia, which is a harmful substance, and protect the central nervous system, thereby promoting energy metabolism and promoting fatigue recovery.

Figure 12 is a graph showing the mineral/vitamin content of the solid portion of the fermented cooked placenta solution according to this example. The solid portion of the unfermented cooked placenta solution was used as a comparative example.

The component measured after the ripening step, in the solid portion of the fermented mature placenta solution according to the present embodiment, is compared with the solid portion of the unfermented cooked placental solution, specifically, sodium, calcium, magnesium, Nicotinic acid, zinc, vitamin B ₁ , vitamin B ₂ and vitamin B ₆ are greatly increased, including sodium 300 mg/100 g or more, calcium 100 mg/100 g or more, magnesium 15 mg/100 g or more, nicotinic acid 2 mg/100 g or more, and zinc 2 mg. /100g or more, vitamin B ₁ 0.1mg/100g or more, vitamin B ₂ 0.1mg/100g or more, and vitamin B ₆ 0.05mg/100g or more.

In the analysis of SAMe, it was quantified using thin layer chromatography (TLC) and HPLC.

In the sample conditioning of TLC, it was set to extract with 1.5 N hydrochloric acid at room temperature for 1 hour. In the developing solvent, 1-butanol:acetic acid:water was used at 4:1:2, and detection was carried out by ninhydrin color development.

For the HPLC quantification, the "GL Sciences Co., Ltd. GL-7400" machine was used, and a column (Kemco Chemcopak Nucleosil 100-10SA) was used, and the mobile phase was subjected to a flow rate of 1.0 mL/min to utilize 0.05 M (NH _{4 ). 2} HPO ₄ (pH 3.0) was carried out for 20 minutes, followed by a linear gradient of 0.5 M (NH ₄ ) ₂ HPO ₄ (pH 3.0) in 5 minutes, and detection was carried out at 260 nm. The analysis method is based on the method of Goto et al. (refer to the source: "Quantification and change of S-adenosylmethionine in sake cellar", Japan Brewing Association, 1992).

In the analysis of the SA amino acid, it was quantified using HPLC.

The "GL Sciences Co., Ltd. GL-7400" machine was used, and a pipe column (GL Sciences Co., Ltd. Inertsil ODS-4) was used. The mobile phase was at a flow rate of 1.0 mL/min to methanol: 0.1% H ₃ PO ₄ = 2:98 was implemented and tested at 214 nm. The analytical method was based on the analytical application of GL Sciences, Inc. (Data. No. LB110-0919).

[Industrial Applicability]

The fermented mature placenta solution produced by the production method of the present invention can be used as a raw material for health foods or cosmetics.

Claims (7)

A method for producing a fermented mature placenta solution, which is a method for producing a placenta solution by fermenting yeast and fermenting the aforementioned placenta by fermenting yeast in a placenta solution of pig, sheep or horse, which is characterized in that it is relative to In the above placental solution, 6 to 15% by weight of brown sugar is added to the above-mentioned placental solution, fermented, and matured after fermentation. A method for producing a fermented mature placenta solution according to claim 1, comprising the steps of: adding the brown sugar to the brown sugar adding step in the placental solution; and performing the brown sugar adding step at a temperature of 80 to 100 ° C. a sterilization step of heating sterilization in minutes to 60 minutes; a cooling step of forced cooling to a temperature below 35 ° C after the sterilization step; after the cooling step, the yeast is added and allowed to be heated at a temperature of 20 ° C to 35 ° C. The fermentation step of fermentation for one month; and the ripening step of aging at a temperature of 20 ° C to 25 ° C for 2 months after the aforementioned fermentation step. The method for producing a fermented mature placenta solution according to claim 2, wherein the concentration of S-adenosylmethionine (SAMe) and superactive amino acid (SA amino acid) measured after completion of said ripening is To the above-mentioned placental solution, 10% by weight of sucrose is added to the above-mentioned placental solution instead of the above-mentioned brown sugar, and the above sterilization step is carried out to the above-mentioned concentration of SAMe and SA amino acid produced by the above-mentioned ripening step. The method for producing a fermented mature placenta solution according to claim 2, wherein the concentration of the SAMe and the SA amino acid measured after the completion of the aging is replaced by 10% by weight of glucose relative to the placental solution. Brown sugar is added to the aforementioned placental solution and subjected to the aforementioned sterilization step to a concentration of SAMe and SA amino acid produced by the aforementioned ripening step. The method for producing a fermented mature placenta solution according to any one of claims 2 to 4, wherein the molecular weight distribution measured in the solid portion after the ripening step is 10 to 20% less than 200, and is 1000. ~3000 is 30~40%, and 3000~6000 is 20~25%. The method for producing a fermented mature placenta solution according to any one of claims 2 to 4, wherein the solid portion of the fermented mature placenta solution after the ripening step comprises 10 mol% or more of alanine and cystine acid 0.4. More than Mole. The method for producing a fermented mature placenta solution according to any one of claims 2 to 4, wherein the solid portion of the fermented mature placenta solution after the ripening step comprises sodium 300 mg/100 g or more and calcium 100 mg/100 g or more. Magnesium 15mg/100g or more, nicotinic acid 2mg/100g or more, and zinc 2mg/100g or more.