KR20010004103A - Method of producing a malberryleaf health food by fermentation of lactic acid bacteria and yeast - Google Patents
Method of producing a malberryleaf health food by fermentation of lactic acid bacteria and yeast Download PDFInfo
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- KR20010004103A KR20010004103A KR1019990024714A KR19990024714A KR20010004103A KR 20010004103 A KR20010004103 A KR 20010004103A KR 1019990024714 A KR1019990024714 A KR 1019990024714A KR 19990024714 A KR19990024714 A KR 19990024714A KR 20010004103 A KR20010004103 A KR 20010004103A
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- Prior art keywords
- mulberry
- mulberry leaf
- leaves
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- 235000013402 health food Nutrition 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 title claims abstract description 18
- 230000004151 fermentation Effects 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims description 14
- 239000004310 lactic acid Substances 0.000 title claims description 7
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- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 3
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
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- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 2
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 244000024469 Cucumis prophetarum Species 0.000 description 1
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- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 미생물 발효를 이용한 뽕잎 건강식품의 제조에 관한 것으로, 더욱 상세하게는 뽕잎 및 뽕잎에서 추출한 녹즙을 여러가지의 유용 미생물로 비열처리 발효하여 제조함으로써, 건강증진 효과가 우수하고 풋내가 없으며 풍미가 좋은 뽕잎 건강식품의 제조방법에 관한 것이다.The present invention relates to the manufacture of mulberry leaf health food using microbial fermentation, and more particularly, by producing a non-heat-treated fermentation of mulberry leaf and green juice extracted from mulberry leaf with a variety of useful microorganisms, excellent health promotion effect, no freshness and flavor It relates to a method for producing a good mulberry leaf health food.
일반적으로, 뽕잎은 건강의 유지와 증진, 각종 성인병(당뇨, 고혈압, 비만, 숙취, 암)의 예방과 치료 및 노화 억제작용이 있는 감마아미노부티르산 (γaminobutyric acid; GABA), Rutin, DNJ등을 비롯한 수많은 생리 활성성분을 함유하고 있고 각종 영양성분도 다량 고르게 함유하고 있으므로, 그 자체가 좋은 식품일 뿐만아니라, 새로운 의약품이나 건강식품을 개발하기 위한 고부가 가치형의 기능성 신생물자원으로서 생명과학분야에서 큰 관심의 대상이 되고 있다(Food chemical No. 4, P. 9(1996) Japan, Food chemical, No.12, P.68(1966) Japan).In general, mulberry leaves, including gamma aminobutyric acid (GABA), Rutin, DNJ, etc., which have maintenance and promotion of health, prevention and treatment of various adult diseases (diabetes, hypertension, obesity, hangover, cancer) and anti-aging effects As it contains many bioactive ingredients and evenly contains various nutrients, it is not only a good food itself but also a high value-added functional neoplasm for developing new medicines and health foods. (Food chemical No. 4, P. 9 (1996) Japan, Food chemical, No. 12, P. 68 (1966) Japan).
그러나, 뽕잎중의 유용물질을 이용한 의약품으로서의 개발은 분리 정제과정과 같은 고도의 기술이 요구되고 많은 경비가 들며, 그 소비대상이 특정 성인병환자로 제한된다. 이에 반해서, 뽕잎을 이용한 건강식품은 의약품에 비하여 생산원가가 낮으며, 성인병의 예방이나 치료시에 건강보조식품이나 음료로서 사용할 수 있기 때문에 소비대상이 불특정 다수라는 점에서 경쟁력이 강하다고 할 수 있다.However, the development of medicines using useful substances in mulberry leaves requires high technology, such as the separation and purification process, is expensive, and its consumption is limited to certain adult patients. On the other hand, health foods using mulberry leaves have lower production costs than pharmaceutical products, and they can be used as health supplement foods or beverages in the prevention or treatment of adult diseases. .
국내외의 뽕잎 가공기술 현황을 조사해보면, 열탕추출, 증자 가열처리와 풍미개선을 위한 고온에서의 볶음(Roasting)등의 공정을 이용하여 뽕잎차와 뽕잎음료를 생산하고 있다. 그런데, 일반적으로 신선한 과일이나 야채를 열처리하면 유용성분이 상당량 파괴되는 것처럼, 연구보고에 의하면 뽕잎을 찌거나 삶으면 유용물질의 손실이 크다. 실제로 뽕잎을 1분만 찌어도 신경전달과 혈압강하작용물질인 GABA는 45%, 뇌출혈 예방물질인 Rutin은 50%나 손실된다. 또한, 풋내를 없애고 구수한 맛을 내기 위하여 높은 온도에서 볶을 경우에도 유용성분의 파괴가 심하다(현대인의 건강, p. 42, 대한잠사회(1997)).Investigating the status of mulberry leaf processing technology at home and abroad, it produces mulberry leaf tea and mulberry leaf drink using processes such as hot water extraction, steam heating and roasting at high temperature for flavor improvement. However, in general, as heat treatment of fresh fruits or vegetables destroys a significant amount of useful ingredients, according to research reports, steaming or boiling mulberry leaves has a large loss of useful substances. In fact, just a minute of mulberry leaves lose 45% of GABA, a neurotransmitter and blood pressure lowering agent, and 50% of Rutin, a preventive agent for brain hemorrhage. In addition, the destruction of useful ingredients is severe when roasting at high temperatures to remove the freshness and taste delicious (Modern people's health, p. 42, Korea Jamsa (1997)).
따라서, 유용성분과 영양성분의 파괴를 방지하기 위해 야채와 과일의 녹즙과 마찬가지로 뽕잎생녹즙도 가열살균하지 않은 상태로 공급되고 있지만, 풋내가 강하고 대장균과 같은 장내세균등의 발생으로 인하여 위생상의 문제가 있고, 체질에 따라서 소화기관의 과민성(설사등)을 일으키며 저장성이 떨어져서 유통상의 문제점이 많다.Therefore, in order to prevent the destruction of useful ingredients and nutrients, the mulberry leaf fresh green juice, like the green juice of vegetables and fruits, is supplied without heat sterilization, but the hygiene problem is due to the strong greening and the occurrence of enterobacteria such as Escherichia coli. In addition, depending on the constitution of the digestive tract irritability (diarrhea, etc.) causing a low shelf life, there are many distribution problems.
최근에는, 뽕잎을 이용한 건강식품의 개발이 다양하게 이루어지고 있다. 그런데, 국내에서 생산되고 있는 뽕잎 건강음료와 과립에 사용되고 있는 뽕잎 추출물은 위에서 언급한 바와 같이 한약 다리듯이 대부분 장시간 열탕추출한 것이며, 뽕잎엑기스도 고온의 에탄올과 물로서 추출 농축한 것으로 유용성분이 상당량 파괴된 것으로 볼 수 있다. 또한, 뽕잎차도 거의 증자와 볶음, 열풍건조한 것으로 그의 기능성이 현저히 감소한 것으로 볼 수 있다.Recently, the development of health food using mulberry leaves has been made in various ways. By the way, the mulberry leaf extract used in the mulberry leaf health beverage and granules produced in Korea is extracted by boiling water for a long time as the Chinese medicine legs as mentioned above, and the mulberry leaf extract is extracted and concentrated as high temperature ethanol and water, which has a significant amount of useful components destroyed. It can be seen as. In addition, mulberry leaf tea is almost roasted, hot air dried, its functionality can be seen to be significantly reduced.
따라서, 뽕잎에 존재하는 유용성분의 파괴를 막으면서 건강증진 효과가 우수하고 풍미가 좋은 뽕잎 건강식품의 개발 필요성이 대두되고 있다.Therefore, there is a need to develop a mulberry leaf health food with excellent health promoting effect and good flavor while preventing the destruction of useful ingredients present in the mulberry leaf.
본 발명은 상기와 같은 종래의 문제점 및 과제를 해결하기 위해 안출된 것으로, 본 발명의 목적은 성인병을 예방 또는 치료하는 유용성분들(GABA, Rutin등)을 파괴하는 열탕 추출, 증자, 볶음공정을 이용한 기존의 뽕잎차와 뽕잎음료 제조방법의 여러 문제점의 해결과 유용성분의 파괴를 방지하기 위해서, 가열처리하지 않고 공급되는 뽕잎녹즙의 여러문제점들을 해결할 목적으로 여러 가지 미생물로 비열처리 발효하여 건강효과가 우수하고 풍미가 좋은 뽕잎 건강식품을 제조하는 방법을 제공하는데 있다.The present invention has been made to solve the conventional problems and problems as described above, the object of the present invention is to use hot water extraction, steaming, roasting process to destroy useful components (GABA, Rutin, etc.) to prevent or treat adult diseases In order to solve various problems of the conventional mulberry leaf tea and mulberry leaf beverage manufacturing method and to prevent the destruction of useful ingredients, the non-heat treatment fermented with various microorganisms for the purpose of solving various problems of the mulberry leaf green juice that is supplied without heat treatment. To provide a good and flavorful mulberry leaf health food manufacturing method.
도 1은 본 발명에 따른 겔(gel)상의 뽕잎녹즙 제조공정도,1 is a manufacturing process diagram of mulberry leaf juice on a gel (gel) according to the present invention,
도 2는 본 발명에 따른 발효 뽕잎녹즙 원액의 제조공정도, 그리고Figure 2 is a manufacturing process of the fermented mulberry leaf juice according to the present invention, and
도 3은 본 발명에 따른 발효 뽕잎녹즙 원액을 이용한 뽕잎 건강식품의 제조공정도이다.Figure 3 is a manufacturing process of the mulberry leaf health food using fermented mulberry leaf juice according to the present invention.
상기와 같은 목적을 달성하기 위해서, 본 발명은,In order to achieve the above object, the present invention,
생뽕잎 또는 가수(加水)한 건조뽕잎을 수세한후 일정 크기로 잘게 자르고, 잘게 잘린 뽕잎을 용기에 담아서 인큐베이터에 넣고, 상기 인큐베이터의 공기를 제거하여 진공으로 한 다음, CO2가스 또는 N2가스를 충진하여 25℃에서 5∼16시간 동안 혐기적 대사반응을 진행하고, 상기 혐기적 대사반응을 거친 뽕잎을 -40∼-20℃에서 24∼48시간 동안 1차로 동결저장한 다음, 5∼10℃에서 완만하게 해동한후 착즙기를 이용하여 불용성섬유가 제거한 겔(gel)상의 녹즙을 얻는 단계(S1);After washing the fresh mulberry leaves or dried dried mulberry leaves, chopped to a certain size, put the finely chopped mulberry leaves in a container, put in an incubator, remove the air of the incubator to vacuum, CO 2 gas or N 2 gas After the anaerobic metabolic reaction was carried out for 5 to 16 hours at 25 ℃, the mulberry leaves undergoing the anaerobic metabolic reaction was first frozen at -40 to -20 ℃ for 24 to 48 hours, and then 5 to 10 After gently thawing at ℃ ℃ using a juicer to obtain the green juice on the gel (gel) removed insoluble fiber (S1);
상기 겔상의 녹즙을 -40∼-20℃에서 48∼72시간 2차로 동결저장한후 저온 해동시키고, 소정의 1차 첨가물을 넣어서 발효용 뽕잎녹즙을 만들며, 여기에 미생물 스타터를 단독 또는 혼합접종하여 혐기적 조건하에서 발효시키는 단계(S2); 그리고After freezing and storing the gelled green juice at -40 to -20 ℃ for 48 to 72 hours in a second time, it is thawed at low temperature, and the fermented mulberry leaf juice is made by adding a predetermined primary additive. Fermentation under miraculous conditions (S2); And
상기 단계(S2)의 결과물로 얻은 발효 뽕잎녹즙 원액을 살균수로 희석하여 여과시킨 다음, 소정의 2차 첨가물을 넣어 균일혼합하고, 이를 다시 저온 숙성시켜서 제품화하는 단계(S3)를 포함하는 것을 특징으로 하는 뽕잎 건강식품의 제조방법을 제공한다.The fermented mulberry leaf juice obtained as a result of the step (S2) is diluted with sterilized water, filtered, and then put into a predetermined secondary additive, homogeneously mixed, it is characterized in that it comprises the step of low-temperature aging to commercialize (S3) Provides a method for producing mulberry leaf health food.
이와는 달리, 본 발명은,In contrast, the present invention,
생뽕잎 또는 가수(加水)한 건조뽕잎을 수세한후 일정 크기로 잘게 자르고, 잘게 잘린 뽕잎을 용기에 담아서 인큐베이터에 넣고, 상기 인큐베이터의 공기를 제거하여 진공으로 한 다음, CO2가스 또는 N2가스를 충진하여 25℃에서 5∼16시간 동안 혐기적 대사반응을 진행하고, 상기 혐기적 대사반응을 거친 뽕잎을 -40∼-20℃에서 24∼48시간 동안 1차로 동결저장한 다음, 5∼10℃에서 완만하게 해동한후 착즙기를 이용하여 불용성섬유가 제거한 겔(gel)상의 녹즙을 얻는 단계(SS1);After washing fresh mulberry leaves or dried dried mulberry leaves with water, chopped to a certain size, and chopped mulberry leaves are placed in an incubator in a container, and the vacuum of the incubator is removed, followed by vacuum, followed by CO 2 gas or N 2 gas. After the anaerobic metabolic reaction was carried out for 5 to 16 hours at 25 ℃, the mulberry leaves undergoing the anaerobic metabolic reaction was first frozen at -40 to -20 ℃ for 24 to 48 hours, and then 5 to 10 After gently thawing at ℃ ℃ using a juicer to obtain the green juice on the gel (gel) removed insoluble fiber (SS1);
상기 겔상의 녹즙을 -40∼-20℃에서 48∼72시간 2차로 동결저장한후 저온 해동시키고, 소정의 1차 첨가물을 넣어서 발효용 뽕잎녹즙을 만들며, 여기에 미생물 스타터를 단독 또는 혼합접종하여 혐기적 조건하에서 발효시키는 단계(SS2); 그리고After freezing and storing the gelled green juice at -40 to -20 ℃ for 48 to 72 hours in a second time, it is thawed at low temperature, and the fermented mulberry leaf juice is made by adding a predetermined primary additive. Fermentation under miraculous conditions (SS2); And
상기 단계(SS2)의 결과물로 얻은 발효 뽕잎녹즙 원액을 균질화하고, 소정의 2차 첨가물을 넣은후 과립화하여 동결진공 건조시켜서 제품화하는 단계(SS3)를 포함하는 것을 특징으로 하는 뽕잎 건강식품의 제조방법을 제공한다.Preparation of mulberry leaf health food comprising the step of homogenizing the fermented mulberry leaf juice stock obtained as a result of the step (SS2), and then granulated and freeze-vacuum dried into a predetermined secondary additive (SS3) Provide a method.
이상에서 언급한 바와 같이, 본 발명에서는, 뽕잎과 뽕잎에서 추출한 겔상의 녹즙을 여러 가지 미생물로 비열처리 발효시켜서 발효 뽕잎녹즙 원액을 만들고, 이를 다시 음료의 형태 또는 과립의 형태로 처리하여 건강효과가 우수하고 풍미가 좋은 뽕잎 건강식품을 만들어 낸다.As mentioned above, in the present invention, the non-heat treatment fermentation of the mulberry leaf and gelled green juice extracted from the mulberry leaf with a variety of microorganisms to make fermented mulberry leaf juice solution, which is treated in the form of beverages or granules again to have a health effect It produces excellent and flavorful mulberry leaf health food.
이하, 첨부된 도면들을 참조로하여 본 발명에 따른 미생물 발효를 이용한 뽕잎 건강식품의 제조방법을 보다 상세하게 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings will be described in more detail the method for producing a mulberry leaf health food using microbial fermentation according to the present invention.
도 1은 본 발명에 따른 겔(gel)상의 뽕잎녹즙 제조공정도이다.Figure 1 is a gel (gel) mulberry leaf green juice manufacturing process according to the present invention.
도 1을 참조하면, 물이나 용매를 사용하지 않고 또한 가열처리를 하지 않는 조건하에서 뽕잎으로부터 수용성, 지용성의 유용성분을 완전히 추출하기 위해서, 생뽕잎은 그대로, 건조뽕잎은 건조뽕잎 30에 물 70의 중량비율로 가수하여 물을 흡수시킨다. 다음에는, 생뽕잎 또는 가수한 건조뽕잎을 수세한후 약 1cm의 크기로 잘게 자른다.Referring to Figure 1, in order to completely extract the water-soluble, fat-soluble useful components from the mulberry leaves under the conditions that do not use water or solvent and heat treatment, raw mulberry leaves as it is, dry mulberry leaves of dried mulberry leaves 30 of water 70 Water is absorbed by hydrolysis at a weight ratio. Next, wash the mulberry leaves or dried dried mulberry leaves and chop them into pieces of about 1 cm in size.
잘게 잘린 뽕잎을 큰 플라스틱 용기에 담아서 인큐베이터(Incubator)에 넣고, 인큐베이터의 공기를 제거하여 진공으로 한 다음, CO2가스 또는 N2가스를 충진하여 25℃에서 5∼16시간 동안 혐기적 대사반응을 진행하여 뽕잎중의 GABA, Alanine 함량을 증가시킨다.The chopped mulberry leaves are placed in a large plastic container and placed in an incubator. The air is removed from the incubator to vacuum, and then filled with CO 2 gas or N 2 gas to undergo anaerobic metabolism at 25 ° C. for 5 to 16 hours. Proceed to increase the content of GABA and Alanine in mulberry leaves.
그런후에는, 뽕잎을 -40∼-20℃에서 동결하여 24∼48시간 저장함으로서 빙결정 생성과정에 의해 뽕잎의 조직을 파괴시킨 다음, 5∼10℃의 냉장고에서 완만하게 해동한 후 이중 스크루 이송모드(Dual screw shafting mode)로 작동하는 착즙기를 이용하여 불용성섬유를 제거한 겔(gel)상의 녹즙을 얻는다.Thereafter, the mulberry leaves were frozen at -40 to -20 ° C and stored for 24 to 48 hours to destroy the mulberry leaves by ice crystal formation, and then thawed gently in a refrigerator at 5 to 10 ° C. A juicer operating in dual screw shafting mode is used to obtain green gelled gel from which insoluble fibers have been removed.
이 공정은 뽕잎중의 수용성, 지용성 유용성분을 완전 추출할 수 있는 비열 비용매처리 착즙공정으로서, 모든 천연물질 착즙에 활용가치가 높으며 원가를 크게 절감할 수 있는 공정이라고 할 수 있다. 또한, 상기 동결과정은 빙결정의 형성으로 조직을 파괴시켜 추출 또는 착즙효율을 증가시킬 뿐만아니라, 뽕잎중의 효소활성과 미생물의 생육을 억제하여 풋내생성과 유용물질의 파괴를 방지할 수 있다.This process is a non-thermal non-solvent processing juice extraction process that can completely extract the water-soluble and fat-soluble useful ingredients from the mulberry leaves, which can be said to have high utilization value for all natural material juices and can greatly reduce the cost. In addition, the freezing process is not only to increase the extraction or juice efficiency by destroying the tissue by the formation of ice crystals, but also to inhibit the enzymatic activity and growth of microorganisms in mulberry leaves can prevent the production of fusiformity and useful substances.
도 2는 본 발명에 따른 발효 뽕잎녹즙 원액의 제조공정도이다.Figure 2 is a manufacturing process of the fermented mulberry leaf juice according to the present invention.
도 2를 참조하여 본 발명의 핵심기술인 미생물을 이용한 비열처리 발효공정을 설명하면, 도 1의 공정을 거쳐서 만든 겔상의 녹즙중에 존재하는 부패성 효소의 활성을 억제시키고 오염 미생물의 총균수를 줄이고 생존 미생물의 준비기(lag phase)를 연장시켜서 생육을 지연 억제시킬 목적으로 다시, -40∼-20℃에서 48∼72시간 동결저장한후 저온 해동시킨다.Referring to Figure 2 describes the non-heat treatment fermentation process using the microorganism of the core technology of the present invention, inhibiting the activity of the decaying enzyme present in the green juice of the gel made through the process of Figure 1, reducing the total bacterial count of contaminating microorganisms and viable microorganisms In order to prolong the lag phase of the retardation and delay the growth, freeze storage at -40 to -20 ° C for 48 to 72 hours, and then thaw at low temperature.
그런후에는, 상백피 추출액, 꾸지뽕나무(Cudrania tricuspidata)의 잎과 나무 추출액, 두유, 맥아즙, 밀짚 추출액을 첨가한 다음, 여기에 스타터(starter)용 배지에서 수회 계대배양하여 활성이 회복되어 준비기가 4∼8시간으로 단축된 미생물 스타터(효모류, 젖산균류, 프로피온산균류, 비피더스균류)를 단독 또는 혼합접종하여 혐기적 조건하에서 발효시킨다.Then, the extracts of lettuce extract, Cudraia tricuspidata leaves and tree extracts, soymilk, wort, and straw extracts were added, and then the cells were subcultured several times in a starter medium to recover the activity. Microbial starters (yeasts, lactic acid bacteria, propionic acid bacteria, bifidus fungi) shortened to 4 to 8 hours are fermented under anaerobic conditions alone or inoculated.
이러한 방법으로 발효하면, 뽕잎녹즙 중의 오염된 생존 미생물의 증식이 시작되기 전에 접종한 스타터 미생물이 먼저 빨리 증식되고, 스타터 미생물이 생산하는 젖산, 초산, 안식향산, 프로피온산 등의 유기산, 과산화수소와 항균물질등에 의해 발효원료인 뽕잎녹즙중의 오염미생물의 생육을 거의 억제시키거나 저지시킬 수 있다. 그리고, 혐기적 발효조건 또한 부패에 관여하는 효소나 호기성 부패미생물의 생육을 억제시키게 된다.When fermented by this method, starter microorganisms inoculated before the growth of contaminated viable microorganisms in mulberry leaf juice are rapidly propagated first, and organic acids such as lactic acid, acetic acid, benzoic acid, propionic acid, hydrogen peroxide and antibacterial substances produced by starter microorganisms As a result, the growth of contaminating microorganisms in the mulberry leaf juice, which is a fermented raw material, can be almost suppressed or prevented. In addition, anaerobic fermentation conditions also inhibit the growth of enzymes or aerobic decay microorganisms involved in decay.
이러한 비열처리 발효공정은 열처리에 의해 기능성(건강효과)이 떨어지는 다른 여러 과실주스나 야채녹즙의 발효에도 활용할 수 있는 대단히 이상적인 공정이다.This non-thermal treatment fermentation process is an ideal process that can be utilized for the fermentation of other fruit juice or vegetable green juice, which is poor in functionality (health effect) by heat treatment.
도 3은 본 발명에 따른 발효 뽕잎녹즙 원액을 이용한 뽕잎 건강식품의 제조공정도이다.Figure 3 is a manufacturing process of the mulberry leaf health food using fermented mulberry leaf juice according to the present invention.
본 발명에서는, 이상에서 설명한 바와 같은 공정을 통하여 얻어지는 발효 뽕잎녹즙 원액을 이용하여 과립형 또는 음료형의 뽕잎 건강식품을 만들어 낸다.In the present invention, by using the fermented mulberry leaf juice stock obtained through the process as described above to produce a mulberry leaf health food of granular or beverage type.
도 3에 도시된 바와 같이, 저온저장하여 숙성시킨 발효 뽕잎녹즙 원액을 살균수로 희석하여 여과시킨 다음, 혈당강화 작용과 체지방축적 억제작용을 하는 DNJ를 강화하기 위해서 상백피추출액, 꾸지뽕나무의 잎과 나무추출액, 두유, 밀짚추출액과 유기산류, 펙틴(pectin), 비타민류 등을 첨가하여 균일혼합(blending)한다. 이때, 상기 꾸지뽕나무의 잎과 나무추출액은 악성종양과 특히 간암치료에 효과적인 것으로 알려진바 있고, 두유는 항암작용이 있다고 보고(미국암연구센터)된 바 있다.As shown in FIG. 3, the fermented mulberry leaf juice prepared by cold storage and diluting with sterilized water was filtered, and then, to strengthen DNJ, which has a blood sugar strengthening effect and body fat accumulation inhibitory effect, the extract of lettuce extract, Cucumis mulberry tree and The tree extract, soy milk, straw extract and organic acids, pectin (vitamins), vitamins and the like is added to the blending (blending). At this time, the leaves and tree extracts of Kudji mulberry have been known to be effective in treating malignant tumors and in particular liver cancer, soy milk has been reported to have anti-cancer activity (US Cancer Research Center).
첨가물을 균일혼합한 다음에는 이를 다시 저온 숙성시켜서 통조림의 형태로 제품화시킨다. 그 결과, 기능성(건강효과)이 크게 향상된 음료형의 뽕잎 건강식품이 얻어진다.After the additives are homogeneously mixed, they are matured again at low temperature to form a canned product. As a result, a mulberry leaf health food of a beverage type with greatly improved functionality (health effect) is obtained.
이와는 달리, 저온저장하여 숙성시킨 발효 뽕잎 녹즙원액을 균질화하여 효모추출물(yeast extract), 버섯균사체(상황, 영지, 아가리쿠스균사체), 락토오스 (lactose), 대두 단백 가수분해물(Bacillus subtilis, Asp. oryzae), 구아검, 펙틴, 아라비아 고무(Gum arabic), 베타-글루칸(β-glucan), 콩식이섬유, 귀리 식이섬유 등의 식이섬유와 항산화성 비타민류 및 각종 비타민류를 첨가하여 과립화하여 동결진공 건조시킨다. 그 결과, 건강효과와 풍미가 크게 향상된 과립형의 뽕잎 건강식품이 얻어진다.In contrast, yeast extract (yeast extract), mushroom mycelium (situation, ganoderma lucidum, agaricus mycelium), lactose, soybean protein hydrolysate (Bacillus subtilis, Asp. Oryzae) Freeze-vacuum by adding dietary fiber such as guar gum, pectin, gum arabic, beta-glucan, soy fiber and oat fiber, antioxidant vitamins and various vitamins To dry. As a result, a granule mulberry leaf health food with greatly improved health effect and flavor is obtained.
〈결론〉<conclusion>
뽕잎 건강식품을 제조하는데 있어서, 본 발명의 핵심기술인 미생물을 이용한 비열처리 발효공정을 이용함으로써, 기존의 뽕잎차에서 느껴지는 풋내를 제거할 수 있고, 풍미를 개선하여 기호성을 증진시키며, 신선한 뽕잎중의 2차 대사산물인 유용성분의 파괴를 방지하고, 발효 미생물에 의해 새로운 유용성분과 각종효소를 생합성하여 기능성(건강효과)를 향상시킬 수 있었다.In manufacturing mulberry leaf health food, by using the non-heat treatment fermentation process using the microorganism, which is the core technology of the present invention, it is possible to remove the greenery felt in the existing mulberry leaf tea, improve the flavor to improve palatability, fresh mulberry leaf Preventing destruction of useful components, which are secondary metabolites, and biosynthesis of new useful components and various enzymes by fermentation microorganisms, can improve the functionality (health effect).
또한, 뽕잎중의 고분자 영양물질을 가수분해하여 소화흡수율을 증가시키고, 대부분의 생녹즙에서 발생하는 소화관의 과민성(설사)을 해소하고, 발효 미생물과 생성된 젖산(Lactic acid)등의 유기산과 항균물질에 의해 대장균등의 장내세균과 부패미생물의 생육을 억제함으로서 위생적인 문제를 해결하며, 저장성을 향상시키며 정장작용을 가능하게 하였다.In addition, hydrolysis of macromolecular nutrients in mulberry leaves increases digestive absorption rate, relieves hypersensitivity (diarrhea) of the digestive tract that occurs in most fresh green juices, and antibacterial and organic acids such as fermented microorganisms and lactic acid produced. By suppressing the growth of enterobacteria such as Escherichia coli and rot microorganisms by the substance, it solves the hygiene problem, improves the shelf life and enables the formal action.
이상에서 언급한 바와 같이, 본 발명에 의해서 만들어지는 미생물 발효 뽕잎녹즙음료와 과립은, 열탕추출, 증자, 볶음 열풍건조등의 열처리공정으로 제조하여 유용성분과 영양성분이 상당량 파괴되고 청취가 심해 풍미가 좋지 않은 기존의 뽕잎차나 뽕잎음료 및 녹즙과는 달리, 미생물에 의한 비열처리 발효공정을 이용함으로서, 유용성분(생리활성물질)과 영양성분의 파괴를 방지하고, 젖산, 프로피온산등의 유기산과 항균물질, 비타민류, 각종 효소등을 생합성하여 그 기능성(건강효과)을 크게 개선하며, 청취제거는 물론 풍미개선에도 큰 효과가 있어 기호성을 향상시키고, 대장균등의 장내세균과 호기성 부패미생물의 생육을 억제하여 위생문제와 저장성이 해결되며, 생녹즙에서 항시문제가 되는 소화기관의 과민성(설사등)을 해소하고 젖산균과 프로피온산균, 비피더스균류에 의한 정장작용과 건강효과가 크게 개선된 건강 강화식품이다.As mentioned above, the microbial fermented mulberry leaf juice and granules produced according to the present invention are manufactured by heat treatment processes such as hot water extraction, steaming, roasting hot air drying, etc. Unlike conventional mulberry leaf tea, mulberry leaf drink and green juice, which is not good, by using the non-heat treatment fermentation process by microorganism, it prevents the destruction of useful ingredients (physiologically active substances) and nutrients, and organic acids such as lactic acid and propionic acid and antibacterial substances Biosynthesis of vitamins, various enzymes, etc. greatly improves its function (health effect), removes listening and improves flavor, and improves palatability, and inhibits the growth of enterobacteria such as Escherichia coli and aerobic decay microorganisms. Hygiene problems and shelf life are solved, and the digestive system's irritability (diarrhea, etc.), which is always a problem in fresh green juice, is solved, It is a health-enhancing food with greatly improved dressing action and health effects by Ropionic acid bacteria and bifidus fungi.
그리고, 발효뽕잎 녹즙음료는 혈당강화 작용과 체지방축적 억제작용을 하는 DNJ를 강화하기 위해 상백피추출액, 악성종양과 특히 간암치료에 효과적인 꾸지뽕나무의 잎과 나무추출액, 항암작용이 있다고 보고된 두유를 첨가하면 그의 기능성(건강효과)이 크게 향상된다.In addition, fermented mulberry leaf juice is added to the extract of lettuce extract, malignant tumors and leaves and tree extracts of Koji mulberry, which are particularly effective in treating liver cancer, to enhance DNJ, which is effective in strengthening blood sugar and inhibiting body fat accumulation. This greatly improves its functionality (health effect).
또한, 발효뽕잎녹즙과립도 상황, 영지, 아가리쿠스, 버섯균사체, 효모추출물 (yeast extract), 대두 단백 가수분해물(Bacillus subtilis, Asp. oryzae에 의한 분해물)와, 구아검, 펙틴, 아라비아 고무, 베타-글루칸, 콩식이섬유, 귀리식이섬유등의 식이섬유를 첨가하면 건강효과와 풍미가 크게 향상된다.In addition, fermented mulberry leaf green granule situation, ganoderma lucidum, agaricus, mushroom mycelium, yeast extract, soy protein hydrolysates (Bacillus subtilis, decomposed by Asp. Oryzae), guar gum, pectin, gum arabic, beta- The addition of dietary fiber, such as glucans, soy fiber, and oat fiber, greatly improves health and flavor.
실제로, 본 발명에 의해 제조된 미생물 발효뽕잎녹즙 음료와 과립은 특히 혈압강하작용(뇌졸중, 중풍), 혈당강화작용(당뇨), 체지방억제작용(비만억제), 숙취해소작용, 지방간억제작용, 정장작용, 노화억제작용(항산화작용, 유해과산화물의 생성억제작용)을 하는 효과가 크게 기대된다.Indeed, the microbial fermented mulberry leaf juice and granules produced by the present invention are particularly effective in lowering blood pressure (stroke, stroke), blood sugar strengthening (diabetes), body fat suppression (inhibition of obesity), hangover elimination, fatty liver suppression, intestine It is expected to have a great effect on anti-aging, anti-aging and anti-oxidation.
본 발명은 여러 가지 성인병과 노화를 억제하는 각종 유용성분과 영양성분을 다량함유하고 있는 신기능성 소재인 뽕잎을 종래의 방법과는 달리, 건강효과가 우수하다고 검증된 유용 미생물을 이용하는 비열처리 발효공정으로 그의 기능성, 기호성, 저장성을 크게 향상시키는 건강강화식품을 제조하는 것이며, 21세기의 유망산업으로 가장 크게 관심의 대상이 되고 있는 성인병 예방과 비만 억제를 위한 건강식품 제조의 신기술로서, 사양길에 있는 양잠농가의 소득증대는 물론 국민 건강증진과 외화획득에도 한 몫하리라 기대된다.The present invention is a non-thermal treatment fermentation process using a useful microorganism that has been proven to have excellent health effects, unlike the conventional method, mulberry leaf, which is a new functional material containing a large amount of various useful ingredients and nutrients that inhibit various adult diseases and aging It is to produce health-enhancing foods that greatly improve its functionality, palatability, and shelf life, and as a new technology of health food manufacturing for the prevention of adult diseases and the suppression of obesity, which is the most prominent industry in the 21st century, it is a slumber on the road It is expected to contribute not only to income increase of farmers, but also to national health and foreign currency acquisition.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당기술 분야의 숙련된 당업자는 하기의 특허 청구 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although the above has been described with reference to a preferred embodiment of the present invention, those skilled in the art will be able to variously modify and change the present invention without departing from the spirit and scope of the invention as set forth in the claims below. It will be appreciated.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100844980B1 (en) * | 2001-09-20 | 2008-07-09 | 충주대학교 산학협력단 | Method of producing a Healthy Mulberry Leaf Food by culture of Mushroom Mycelia |
| KR20030034277A (en) * | 2001-09-21 | 2003-05-09 | 류인덕 | Method of Producing a Mulberry Leaf healthy Food by Fermentation of Mixed Strain Starter |
| KR20020000858A (en) * | 2001-12-04 | 2002-01-05 | 주식회사 지앤씨 | Manufacturing method for fermentation extract of mixture of acanthopanax seoulense, mulberry leaves and eucommia ulmoides, and liquid beverage and foodstuffs containing this |
| KR101042344B1 (en) * | 2008-10-11 | 2011-06-17 | 김민재 | Method of manufacture a fermentation sauce using for a mulberry tree and mulberry leaves |
| KR101335788B1 (en) * | 2011-10-07 | 2013-12-02 | 최재홍 | Method for preparing fermented extract of Gastrodiae elata by using of drip |
| CN103609661A (en) * | 2013-12-04 | 2014-03-05 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for dehydrated mulberry leaves |
| CN114875104A (en) * | 2022-03-02 | 2022-08-09 | 广州市沐家健康产业有限公司 | Mulberry leaf enzyme stock solution and preparation method and application thereof |
| CN114875104B (en) * | 2022-03-02 | 2023-08-29 | 广州市巴菲巴健康产业有限公司 | Mulberry leaf ferment stock solution and preparation method and application thereof |
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| Publication number | Publication date |
|---|---|
| KR100335996B1 (en) | 2002-05-08 |
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