TWI633189B - Manufacturing method of fermented matured placenta solution - Google Patents

Abstract

An object of the present invention is to provide a method for producing a placenta solution which is fermented and cooked to increase the absorptivity or useful components of the placenta solution.

The manufacturing method of the fermented and matured placenta solution of the present invention is a method for manufacturing fermented and matured placenta solution by adding fermenting yeast to placenta solution of pig, sheep or horse, which is characterized by For the placenta solution, 6 to 15% by weight of brown sugar is added to the placenta solution to ferment it, and it is matured after fermentation.

Description

Manufacturing method of fermented matured placenta solution

The present invention relates to a method for producing a placenta solution by fermentation and maturation as a raw material for health food or a raw material for cosmetics.

Placenta extracted from placenta, which is a unique organ of mammals, contains various useful ingredients such as amino acids and enzymes. Therefore, placenta is currently used as a raw material for health foods or cosmetics, and among them, especially in terms of safety, placenta extracted from placenta of pigs, sheep, and horses is mostly used.

Here, in Patent Document 1, a method for producing a health food containing a pig's placenta has been proposed, which involves boiling a pig's placenta so that the moisture becomes 50% to 80% by weight and then adding Fermentation liquid containing yeast and lactic acid bacteria with fermentation function, glucose is added before fermentation or during fermentation and allowed to ferment at 20 ° C to 35 ° C for 24 hours to 72 hours.

[Previous Technical Literature] [Patent Literature]

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

However, when used as a raw material for health foods, cosmetics, etc., it is desirable to increase the absorptiveness or useful components of the placenta solution as much as possible. However, as in the invention described in Patent Document 1, it is fermented only after boiling 24 Hours to 72 hours are insufficient to increase the absorptiveness or useful ingredients of the placenta solution.

Accordingly, an object of the present invention is to provide a method for producing a placenta solution by fermentation and maturation, which increases the absorptivity or useful components of the placenta solution.

The method for producing a fermented and matured placenta solution according to the present invention described in claim 1, is a method for producing a fermented and matured placenta solution by adding a yeast having a fermenting effect to a placental solution of a pig, a sheep, or a horse. It is characterized by adding 6 to 15% of brown sugar to the placenta solution in a weight ratio to the placenta solution and fermenting it, and ripening it after fermentation.

The invention according to claim 2 is characterized in that, in the method for producing a fermented and matured placenta solution according to claim 1, the method has the following steps: a brown sugar adding step of adding brown sugar to the placental solution; and after the brown sugar adding step, The heat sterilization step is performed at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes; after the sterilization step, it is forced to cool to 35 ° C to A cooling step at a lower temperature; a fermentation step in which yeast is added and fermented at a temperature of 20 ° C to 35 ° C for one month after the cooling step; and a temperature of 20 ° C to 25 ° C after the fermentation step Let it mature for 2 months.

The invention according to claim 3 is characterized in that, in the method for producing a fermented and matured placenta solution according to claim 2, the S-adenosylmethionine (SAMe) and the super active amine measured after the completion of ripening Concentration of SA amino acid (SA amino acid) is the concentration of SAMe and SA amino acid produced in the placenta solution by adding 10% by weight of sucrose in place of brown sugar to the placenta solution and performing the sterilization step to the maturation step. Above the concentration.

The invention according to claim 4 is characterized in that, in the method for producing a fermented and matured placenta solution according to claim 2, the concentrations of SAMe and SA amino acids measured after the maturation are compared with the placental solution In other words, 10% of glucose is added to the placenta solution instead of brown sugar in a weight ratio, and the sterilization step is performed until the concentrations of SAMe and SA amino acids produced by the maturation step are above.

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

The invention described in claim 6 is characterized in that, in the method for producing a fermented matured placenta solution according to any one of claim 2 to claim 4, the solid content after the ripening step contains alanine 10 Mol % Or more, 0.4 mole or more of cystine.

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

According to the present invention, it is possible to obtain a placenta which can increase the absorbency and increase the useful ingredients, enhance the moisturizing power by blending in cosmetics, and blend into healthy foods to give a mild flavor.

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

Fig. 2 is a graph showing the inhibitory effect of lipid peroxides of SA amino acids.

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

FIG. 4 is a graph showing the transepidermal moisture evapotranspiration of the skin after the application of cosmetics containing SA amino acid.

Figure 5 is a graph showing the inhibitory effect of SA amino acid on MMP-1 activity.

Fig. 6 shows the addition of 3% by weight relative to the placenta solution. 6%, 10%, 15% of brown sugar, compared to SAMe and SA amino acid production measured after the maturation is compared with the graph.

FIG. 7 is a graph showing the results of SAMe production and SA amino acid measurement after the maturation is completed in experiments in which brown sugar was added to the placenta solution at different timings.

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

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

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

FIG. 11 is a diagram showing the components of the placenta fermented by the same fermentation.

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

The method for producing a fermented and matured placenta solution according to the first embodiment of the present invention is to add 6 to 15% by weight of brown sugar to the placenta solution to the placenta solution to ferment it, and then ferment it. ripe. According to this embodiment, a placenta can be obtained which can increase the absorbency and increase the useful ingredients, enhance the moisturizing power by blending in cosmetics, and blend into healthy food to give a mild taste.

The second embodiment of the present invention has the following steps in the method for producing a fermented and matured placenta solution according to the first embodiment: Brown sugar added to the placenta solution. Brown sugar added step. After the brown sugar added step, heat-sterilize the sterilization step at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes. Cooling step; after the cooling step, adding yeast and fermenting at a temperature of 20 ° C to 35 ° C for 1 month; and after the fermentation step, ripening at a temperature of 20 ° C to 25 ° C 2 months ripening step. According to this embodiment, the concentrations of SAMe and SA amino acids 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 treatment for depression. In addition, it is popular in the United States as a supplement that is particularly effective for arthritis. In addition to arthritis, it is also considered to have effects on depression and liver disease. In particular, the number of patients with arthrosis tends to increase year by year, and the demand for healthy foods and the like that support joints is gradually increasing.

In addition, SA amino acid (super active amino acid) is an amino acid having three functions.

The first term is the active oxygen inhibitory effect. Because the structure of the active oxygen system is unstable, it can bind to the skin's DNA, lipids, and proteins and cause cell damage, which becomes a cause of skin aging.

FIG. 1 shows the active oxygen removal effect of SA amino acid by measuring the amount of O ₂ ^- generated when hypoxanthine-xanthine oxidase system is used to generate O ₂ ^- and co-exist SA amino acid. O ₂ ^- is detected using nitroblue tetrazolium as a color development reagent. Here, SA shows the concentration dependence of the amino acid-based erased O ₂ ^-.

In addition, FIG. 2 is a graph showing the inhibitory effect of SA amino acid on lipid peroxidation reaction chemically produced by using O ₂ ^{-which is} alloxan as a starter. In addition, urea is known to chemically generate O ₂ ^- and to give oxidative stress. Here, SA amino acids have been shown to significantly inhibit lipid oxidation compared to other antioxidants.

The second item is the moisturizing effect. Figures 3 and 4 show the results of an open test with 7 adult females (average age 47.1 years) of 40-60 years old with low horny moisture content and conscious skin roughness / dryness, etc., Figure 3 Fig. 4 is a graph showing the transition of keratin moisture [μS] of the skin after applying the SA amino acid-containing cosmetic, and Fig. 4 shows the transepidermal moisture evapotranspiration of the skin after applying the SA amino acid-containing cosmetic [G / m ² . h] transition diagram. 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 horny moisture content and transepidermal water evapotranspiration of the skin were measured on the test start day and 4 or 8 weeks after the start of the test, and evaluated. Here, after 8 weeks of continuous use, the horny moisture content increased significantly at the site where the product containing SA amino acid was used. This can be regarded as a result of the improvement of the horny moisture retention function itself. Regarding the transepidermal moisture 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, which is an enzyme that breaks down type I collagen, is activated by exposure to UVA (ultraviolet A wave). Into. Fig. 5 is a result of actually verifying whether the activity of MMP-1 which is enhanced by UVA is inhibited by SA amino acid in order to evaluate the inhibition of MMP-1 activity of SA amino acid. For normal human fibroblasts, SA amino acids of various concentrations were co-existed and irradiated with UVA. After 24 hours, the culture medium was recovered and its MMP-1 activity was measured. Thus, the SA amino acid system showed a concentration-dependent inhibition of MMP-1 activity.

According to the method for producing a fermented and matured placenta solution according to this embodiment, it is possible to obtain the concentrations of SAMe and SA amino acids measured after the maturation is completed. The sucrose is added to the placental solution at a weight ratio of 10% in place of brown sugar. Placenta solution into the placenta solution and perform the sterilization step to a concentration of SAMe and SA amino acids above the concentration in the maturation step.

According to the method for producing a fermented and matured placenta solution according to this embodiment, it is possible to obtain the concentrations of SAMe and SA amino acids measured after the maturation are completed. 10% by weight of glucose is added to the placenta solution instead of brown sugar. Placenta solution into the placenta solution and perform the sterilization step to a concentration of SAMe and SA amino acids above the concentration in the maturation step.

According to the method for producing a fermented and matured placenta solution according to this embodiment, the molecular weight distribution measured in the solid content after the ripening step is 10 to 20% for less than 200 and 30 for 1,000 to 3000. The placenta solution of ~ 40% and 20 ~ 25% in terms of 3000 ~ 6000 can improve the moisturizing effect by blending amino acids or peptides of various molecular weights in a well-balanced manner.

According to the method for producing a fermented and matured placenta solution according to this embodiment, the solid content after the ripening step contains alanine More than 10 mole% and 0.4 mole% cystine.

Alanine and cystine are one of the amino acids that can effectively affect the human body. Alanine is a large amount of amino acids contained in shellfish such as cockles and clams. In addition to improving liver function, it is also included in many health foods as an amino acid that improves immune function. Cysteine is an amino acid composed of two molecules of cysteine, and it is contained in a large amount in hair or nails as an amino acid constituting a protein called keratin. In terms of whitening effect, it is incorporated in cosmetics and the like in large quantities because it has an effect of inhibiting tyrosinase activity that produces black melanin.

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

These minerals have tended to decrease in intake in recent years. For example, the potassium system shows the results of a questionnaire survey of about 10% 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 20 to 60 generations is significant. If the recommended amount is set based on the dietary intake standard, it is less than about 10% for both men and women. The age group of 15 years and older is not enough, and in the 20th generation, nearly 30% of the system is insufficient. Due to the lack of these minerals, in addition to women's low body weight or osteoporosis, there is also a tendency for the risk of diabetes to increase. Therefore, the intake of minerals is one of the major issues for modern people.

[Example]

The following is a description of a method for manufacturing a fermented and matured placenta solution according to an embodiment of the present invention.

The fermented and matured placenta solution according to this embodiment has the following steps: a brown sugar adding step of adding brown sugar to the placenta solution; and after the brown sugar adding step, heating and sterilizing at a temperature of 80 to 100 ° C. for 20 minutes to 60 minutes Step; after the sterilization step, a cooling step of forcibly cooling to a temperature below 35 ° C; after the cooling step, adding yeast and fermenting it at a temperature of 20 ° C to 35 ° C for 1 month; and fermentation After the step, it is aged at a temperature of 20 ° C to 25 ° C for 2 months.

Placenta powder is obtained from placenta of pigs, sheep or horses by removing the membrane tissue, chopping the villi tissue, extracting the extract by the frozen enzyme extraction method, and further removing impurities from the extract. Compared with the placenta, In terms of weight%, it is about 8%.

In addition, among yeasts having a fermentation effect, for example, Saccharomyces, Candida, Torulopsis, Zygosaccharomyces, Schizosaccharomyces can be used. ) Genus, Pichia genus, Hansenula genus, Kluyveromyces genus, Debaryomyces genus.

The brown sugar added in the brown sugar addition step is set to 6 to 15% by weight relative to the placenta solution, and more preferably 6 to 10%.

Fig. 6 shows the addition of 3% (Example 1), 6% (Example 2), 10% (Example 3), and 15% (Example 4) brown sugars by weight ratio to the placenta solution. The production of SAMe and SA amino acids measured after the completion of ripening was set to 100 and compared with each other. As a comparative example, 10% of sucrose (Comparative Example 1) and 10% of glucose (Comparative Example 2) in terms of weight ratio to the placental solution were used.

As far as the production of SAMe is concerned, 6 to 15% of the brown sugars are more than 10% of sucrose, 6 to 10% of the brown sugars are higher than 10% of sucrose, and 10% of glucose.

In terms of the production of SA amino acids, 3 to 15% of the brown sugars are higher than 10% of sucrose and 10% of glucose, but specifically, 6 to 10% of the brown sugars have a higher concentration.

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

Figure 7 shows the addition of 100% (total) at the beginning of fermentation, 80% at the beginning of fermentation and 20% during the fermentation, 50% at the beginning of fermentation and 50% during the fermentation, and The results of comparison of the production of SAMe and SA amino acids in the case where 80% was added and 20% was added at the beginning of ripening, 50% was added at the beginning of fermentation and 50% was added at the beginning of ripening.

Brown sugar was added at 6% by weight to the placenta solution, and the total amount was expressed as 100. The concentrations of SAMe and SA amino acids measured after the end of maturity are all lower than those that are only added during the fermentation or at the beginning of maturation, except at the beginning of fermentation. When adding at the start of fermentation.

Therefore, when focusing on the SAMe and SA amino acids, it is preferred that the brown sugar is added only at the start of fermentation.

After the brown sugar addition step, heat sterilization is performed. After heat sterilization, the temperature is cooled to 35 ° C or lower, preferably 25 ° C, using a cold water circulation device within 60 minutes, for example. If the sugar and amino acid coexist in the state of excessive heating, the sugar and amino acid will be combined or the structure of these will be changed, which will reduce the effect of fermentation and maturation, and the placental solution will be discolored after maturation. And affect the smell.

Next, a fermentation process is demonstrated.

FIG. 8 is an experimental result comparing the production of SAMe and SA amino acids in the case of different fermentation periods. The production of SAMe and SA amino acids measured after the completion of the ripening was measured, and the largest amount was set to 100 and compared. In addition, as long as the fermentation temperature is 20 ° C to 35 ° C, fermentation is performed at 25 ° C in this experiment.

As shown in FIG. 8, with respect to 0.5 month, the production system of SAMe and SA amino acid increased at 1 month, but the production system of SAMe and SA amino acid decreased at 1.5 month.

Therefore, the fermentation period of the placenta solution is preferably set to one month.

Next, the maturation step will be described.

Fig. 9 shows the results of experiments comparing the production of SAMe and SA amino acids in cases where the maturation periods are different. The production of SAMe and SA amino acids measured after the completion of the ripening was measured, and the largest amount was set to 100 and compared. In addition, the ripening temperature is only required to be 20 ° C to 25 ° C. In this experiment, ripening was performed at 25 ° C. The fermentation period was set to 1 month.

As shown in FIG. 9, with respect to 1.5 months, the production systems of SAMe and SA amino acids increased at 2 months, but the production systems of SAMe and SA amino acids decreased at 2.5 months.

FIG. 10 shows the molecular weight distribution of the solid content of the fermented and matured placenta solution according to this embodiment. The solid content of the placenta solution which was not fermented and matured was made into the comparative example.

The fermented and matured placenta solution according to this embodiment is obtained by using 6% brown sugar in a weight ratio with respect to the placenta solution. Further, the powdery solid content (placenta powder) was obtained by removing water from the fermented placenta solution (placenta).

The molecular weight distribution measured after the maturation step, in the solid content of the fermented and matured placental solution according to this example, is compared with the solid content of the unfermented and matured placental solution at less than 200, 1000 ~ 3000, A clear difference can be seen from 3000 to 6000, 10 to 20% for less than 200, 30 to 40% for 1000 to 3000, and 20 to 25% for 3000 to 6000.

FIG. 11 shows the components of the solid content of the fermented and matured placenta solution according to this embodiment. The solid content of the placenta solution which was not fermented and matured was made into the comparative example.

If the components measured after the maturation step are compared with the solid content of the fermented and matured placenta solution according to this example, compared with the solid content of the unfermented and matured placental solution, alanine and cystine The system has increased significantly, including more than 10 mole% of alanine and 0.4 mole% of cystine on.

In addition, it includes lysine, histidine, valine, threonine, and tryptophan, which are essential amino acids, and glutamic acid, serine, asparagine, and asparagine. Amino acids such as acids tend to increase after the maturation step.

In addition to improving liver function, lysine is also used as materials such as antibodies, hormones, and enzymes to repair body tissues. Histamine acts on the joints and exerts effects on prevention / improvement of chronic joint rheumatism. In addition to improving liver function, valine acid also strengthens the body's muscles or restores fatigue. In addition, threonine also improves liver function and functions as a nutrient that promotes growth. Tryptophan is a nerve-conducting substance in the brain and has the effect of stabilizing mental functions. Glutamate is contained in the liver or pork in large quantities and is quickly absorbed by the body as an energy source. Serine is contained in soybeans and has the effect of suppressing skin aging. In addition, asparagine and aspartic acid excrete ammonia that is a harmful substance to the body and protect the central nervous system. They also have the effects of promoting energy metabolism and promoting fatigue recovery.

FIG. 12 shows the mineral / vitamin content of the solid content of the fermented and matured placenta solution according to this embodiment. The solid content of the placenta solution which was not fermented and matured was made into the comparative example.

When the components measured after the maturation step are compared with the solid content of the fermented and matured placenta solution according to this example, compared with the solid content of the unfermented and matured placental solution, specifically, sodium, calcium, magnesium, Nicotinic acid, zinc, vitamin B ₁ , vitamin B ₂ , and vitamin B _{6 have} increased significantly, including 300mg / 100g or more sodium, 100mg / 100g or more calcium, 15mg / 100g or more magnesium, 2mg / 100g or more nicotinic acid, and 2mg zinc / 100 g or more, vitamin B ₁ 0.1 mg / 100 g or more, vitamin B ₂ 0.1 mg / 100 g or more, and vitamin B ₆ 0.05 mg / 100 g or more.

In the analysis of SAMe, thin layer chromatography (TLC) and HPLC were used for quantification.

In the TLC sample adjustment, extraction was performed with 1.5N hydrochloric acid at room temperature for 1 hour. In the developing solvent, 1-butanol: acetic acid: water was used at 4: 1: 2, and the color was detected by ninhydrin.

Quantitative HPLC system using "GL Sciences Co., Ltd. GL-7400 type" machine, and using the column (Kemco Co. Chemcopak Nucleosil 100-10SA), a flow rate of the mobile phase system by 1.0mL / min, to take advantage of 0.05M (NH ₄ ) ₂ HPO ₄ (pH 3.0) for 20 minutes, followed by a 5 minute change in composition to a linear gradient of 0.5M (NH ₄ ) ₂ HPO ₄ (pH 3.0), and detection was performed at 260 nm. The analysis method is based on the method of Goto et al. (Reference source: "Quantitative and change of S-adenosylmethionine in sake sake", Japan Brewing Association Journal, 1992).

Quantification of SA amino acids was performed using HPLC.

Using "GL Sciences Co., Ltd. GL-7400" machine, and using a column (GL Sciences Co., Ltd. Inertsil ODS-4), the mobile phase was at a flow rate of 1.0 mL / min, with methanol: 0.1% H ₃ PO ₄ = 2:98 implementation and detection at 214nm. The analysis method is based on the analysis application (Data. No. LB110-0919) of GL Sciences Corporation.

[Industrial availability]

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

Claims (4)

A method for manufacturing a fermented and matured placenta solution, which is a method for manufacturing a fermented and matured placenta solution by adding a fermenting yeast to a placental solution of a pig, a sheep or a horse, which is characterized by the following steps: : The brown sugar adding step of adding the aforementioned brown sugar to the aforementioned placenta solution; after the aforementioned brown sugar adding step, performing a sterilization step of heating and sterilizing at a temperature of 80 to 100 ° C for 20 minutes to 60 minutes; after the foregoing sterilizing step, forced cooling A cooling step to a temperature below 35 ° C; a fermentation step of adding the aforementioned yeast and fermenting it at a temperature of 20 ° C to 35 ° C for one month after the foregoing cooling step; and a temperature of 20 ° C after the foregoing fermentation step A maturation step of maturing for 2 months at a temperature of ~ 25 ° C. In the aforementioned brown sugar adding step, only 6 to 15% by weight of brown sugar relative to the aforementioned placental solution is added to the aforementioned placental solution at the beginning of fermentation. in. The method for producing a fermented and matured placenta solution according to claim 1, wherein the molecular weight distribution measured in the solid content after the aforementioned ripening step is 10 to 20% for a content less than 200 and 30 for a mass of 1,000 to 3000. ~ 40%, and from 20 to 25% in terms of 3000 to 6000, and the remainder is 100% in total with the aforementioned molecular weight distribution. The method for producing a fermented and matured placenta solution according to claim 1, wherein the solid content of the fermented and matured placental solution after the aforementioned maturation step includes alanine 10 mol% or more and cystine 0.4 mol% or more. The method for producing a fermented and matured placenta solution according to claim 1, wherein the solid content of the fermented and matured placental solution after the aforementioned maturation step includes 300 mg / 100 g or more of sodium, 100 mg / 100 g or more of calcium, 15 mg / 100 g or more of magnesium, Nicotinic acid is more than 2mg / 100g, zinc is more than 2mg / 100g.