KR20110107971A - Water-soluble fermented turmeric extract powder with excellent palatability and preparation method thereof - Google Patents

Abstract

The present invention relates to a water-soluble fermented turmeric extract powder having excellent palatability and a method for preparing the same. More specifically, the present invention cultivates Lactobacillus casei using turmeric as a medium to shield the bitter taste of turmeric by lactic acid bacteria. By using a mixed solvent of 0.1 M sodium acetate solution and ethanol as an extraction solvent, fermented turmeric containing a high content of curcumin is extracted, and by adding a surfactant and cyclodextrin to the fermented turmeric extract to encapsulate the fat-soluble component of turmeric The present invention relates to a water-soluble fermented turmeric extract powder having a stable curcumin component and a preparation method thereof.

Description

Water-soluble fermented turmeric extract powder with excellent palatability and its preparation method {the fermented Curcuma extract and the method preparing the same}

The present invention is Lactobacillus Casei ( Lactobacillus) while keeping the curcumin in a stable state with a turmeric medium casei ) was cultured to mask the bitter taste of turmeric by lactic acid bacteria, and the fermented turmeric extract powder having excellent palatability by preparing a fat-soluble component of turmeric with a surfactant and a cyclodextrin in the fermented product and a method for preparing the same. It is about a method.

Document 1 Trends in Food Sci . & Technol ., 16 , pp.533-548, 2005.

2 Sci ., 78 , pp.2081-2087, 2006.

[Reference 3] J. Pharma . Biomed . Anal ., 15, pp. 1867-1876, 1997.

[Document 4] Noh Jang Sook et al., Food Emulsifier 2nd Edition, Suseowon, pp.59-83, 2005.

Document 5 Pro . Biochem ., 39 , pp. 1033-1046, 2003.

Document 6 Chem . Rev. , 98 , pp. 173-1753, 1998.

[Reference 7] J. Inclusion Phenomena & Macrocyclic Chem ., 36 , pp. 355-370, 2000.

Document 8 Korean Patent Laid-Open No. 10-2006-0092585.

Document 9 Korean Patent Publication 10-2009-0011872.

[Patent 10] Korean Patent Publication 10-2008-0054634.

Document 11 Korean Patent Publication 10-2005-0040223.

Curcuma longa L. is a perennial vegetation belonging to the family of Ginger, which is magic, horse, magic, yellow wool, eulgeum, gumgeum, jadeumum, and kingumum王 金) or turmeric (深 黄) is also called.

Turmeric has been recorded since BC, and in Korea, the root of Curcuma longa Linn, a plant of ginger family, is dried or steamed after removing the bark, and in Japan, it is root stem, and in China, the same as that of turmeric and ginger It refers to the root stems of plants Cucurma kwangsiensis SG Lee & CF Liang (廣西 莪 朮), Curcuma wenyujin YH Chen & C. Ling (溫 郁金), and Cucuma phaeocaulis Valeton (蓬 莪 朮). It has been used mainly as a herbal medicine, dye, food coloring agent and raw material of Indian curry, and has been used for a long time in Asia, such as China and Japan, mainly in India. It has a peculiar smell, and when chewed, the saliva is yellowed and irritating. The taste is spicy, bitter, and cool. The root and stem components of turmeric have antioxidant and cytoprotective effects, and the main components are known as curcumin and curcumin derivatives (Trends in Food Sci . Technol ., 16 , pp.533-548,2005)

Curcumin, the main component of turmeric, has various physiological activities such as anti-inflammatory effect, antioxidant effect, mutation suppression effect, anticancer effect, antibacterial effect, lowering of blood cholesterol, platelet activity, inhibition of blood coagulation activity, and inhibition of proliferation of vascular smooth muscle cells. (Life Sci ., 78 , pp.2081-2087, 2006). However, curcumin is unstable and is oxidized by light, pH, oxygen, etc. and converted into vanillin, vanillic acid, ferulic aldehyde, and ferulic acid. At the time of solubilization, when dissolved in phosphate buffer of pH 7.2, about 90% is decomposed in 30 minutes at 37 ℃. When the pH is between 4.0 and 5.0, relatively stable can be maintained. ( J. Pharma . Biomed . Anal ., 15, pp. 1867-1876, 1997).

Surfactant is a medium used to disperse two phases. It is used in food, cosmetics, etc. to make emulsion. For food, monoglyceride ester, polyglyceride ester, sucrose Sucrose esters can be used. Surfactants can be divided into hydrophilic and lipophilic according to their properties. The higher the hydrophile lipophile balance, the lower the hydrophilic property, and the lower the hydrophilic property. Hydrophilic surfactants include monoglycerides, lactic acid monoglycerides, sorbitan esters, PG esters, lecithin, etc., which have HLB values of 10 or less, and lipophilic surfactants include polysorbet, ethoxylated monoglycerides, SSL, and fats. There are acid salts and the like, and sugar esters and polyglycerol esters with a wide range of HLBI are also present in the surfactants (outside the elderly, Food Emulsifier 2nd Edition, Suseowon, pp.59-83, 2005). In order to make it a water-soluble component, it is advantageous to use a hydrophilic surfactant.

Surfactants are added to prevent the separation of fat-soluble components such as curcumin and to homogenize each other in the process of concentrating the extract to a concentration of 20-30% (w / v) to form liposomes and micelles. The fat-soluble component can be solubilized by doing so.

Cyclodextrins, ie, cyclodextrin alpha, beta, or gamma, or complexes thereof, have been introduced into the field of synthetic pharmaceuticals under other names, such as Shardinger dextrins, Cycloamyloses, and Cyclologcans, to prostaglandins, It is applied to dissolution aids such as steroids and barbitals, chemical stabilizers such as aspirin, epinephrine and vitamins, and taste and odor improving agents such as prostaglandins and alkyl parabens.

Cyclodextrins are non-reducing malto-oligos accharides in which 6 to 8 glucose molecules are in the form of cyclic a-1,4 bonds. Hydroxyl group (-OH) bonded to 3 carbons has the property of hydrophobicity which is shared by hydrogen bonding, and on the contrary, it has hydrophilicity on the outside by highly polar hydroxyl group, and cyclodextrin is enclosed with hydrophobic material due to this property. Compounds can be formed to increase the solubility of hydrophobic materials and increase the stability of unstable materials. It can also be used to remove odors by enveloping some or all of the organic molecules exhibiting taste and aroma in the cavity ( Pro . Biochem ., 39 , pp. 1033-1046, 2003; Chem . Rev. , 98 , pp.1743-1753, 1998; J. Inclusion Phenomena and Macrocyclic Chem ., 36 , pp. 355-370, 2000).

Typically, when a cyclodextrin solution in use on the cyclodextrin alpha, beta, and a medium containing starch as a complex of a gamma-cyclodextrin trans-glycosidase produced by the action of an enzyme agent, a LD ₅₀ value of 10 rats in oral administration It is reported to have a high value of g / kg or more, and because only a small amount is absorbed in the gastrointestinal tract, it is a material that has almost no toxicity. Among these, beta-cyclodextrin is generally the most widely used substance in the pharmaceutical and food fields, and has been recognized in the US Pharmacopeia (USP) because of its safety, etc., and the LD ₅₀ value of oral administration to rats and mice is 12 It is a safe substance above 12.5 g / kg.

 Various attempts have been made to commercialize turmeric with excellent function. In water-soluble curcumin and its preparation method (Korean Patent Laid-Open No. 10-2006-0092585), a method of incorporating sugar into curcumin was studied. Excellent curcumin-containing turmeric drink and its preparation method (Korean Patent Publication No. 10-2009-0011872) has been studied how to disperse curcumin, and the turmeric extract in the manufacturing method of turmeric fermentation extract (Korean Patent Publication No. 10-2008-0054634) The method of increasing the content of organic acid by mixing brown sugar and black yeast bacteria was studied.The method of cultivating turmeric using sulfur bacterium in the method of fermentation of fermented rice and the method of manufacturing food composition mainly using turmeric (Korean Patent Publication No. 10-2005-0040223) Although the method has been studied, first, the method of preparing water-soluble curcumin is applicable only to high-purity curcumin. The purpose of preparing a curcumin-containing beverage with superior dispersibility and sedimentation safety is to use a turmeric powder with curcumin content of 60-72% using a stabilizer. How to evenly disperse with a homomixer, the present invention is to prepare a turmeric extract powder that can be solubilized, the state of the formulation is different, and the method of fermenting by mixing black sugar and black yeast bacteria in turmeric extract is a medium other than turmeric extract There is a disadvantage in that it is difficult to use industrially, such that it is added in excess and the culture period is 50 days.

Curcumin's main functional ingredient is curcumin, so it must be extracted with high-purity ethanol in order to extract it with high content of curcumin. However, the turmeric's unique bitter taste restricts usability, and the main component of turmeric is water-soluble and water-insoluble. When ethanol is extracted and concentrated to change to natural phosphorus, it is difficult to powder it by homogenizing it, so it is difficult to make it homogeneous and powdered, and the powder state is good even if excess saccharides are added as an adjuvant for powdering. If it is not possible to powder in such a state, a phenomenon occurs that after a certain time is hardened. The powder thus prepared is a phenomenon that layer separation occurs when dissolved again in water, so in order to solve this problem, even if less extract the main components, it is most often developed to limit the extraction solvent to water for easy powdering, Even if it is extracted with ethanol (ethanol), not water, it is difficult to easily powder the fat-soluble components contained in turmeric (Trends in Food Sci. & Technol., 16 , pp.533-548, 2005).

The curcumin content rapidly decreases during sterilization and cultivation due to the structural instability of curcumin in the process of selecting and culturing lactic acid bacteria that grow well specifically in turmeric and improve the bitter taste of turmeric. About 70% of curcumin is lost during sterilization without pH correction. When the pH is corrected, the curcumin content is maintained at 100% for up to 30 minutes at 100 ° C. Thus, turmeric was cultured after removing contaminants under sterilization conditions while maintaining stability using 0.1 M sodium acetate buffer. Solubilized fermented turmeric extract powder that was extracted with 70% ethanol (ethanol) to extract water-insoluble curcumin, and then homogenized fat-soluble components such as curcumin with a surfactant, followed by inclusion of cyclodextrin to increase the stability of curcumin components. It was developed a method for manufacturing a.

Therefore, the present inventors have used a method of lactic acid fermentation using lactic acid bacteria to alleviate the bitter taste of turmeric extract, and using a mixture of a surfactant and a cyclodextrin (CD) to facilitate powdering and solubilization upon re-dissolution. Develop and improve the palatability by improving and accepting the bitter taste of turmeric extract powder, and develop a manufacturing method of water-soluble fermented turmeric extract powder that can be used as a material for functional foods and health functional foods by containing large amount of curcumin. Thus, the present invention has been completed.

In order to achieve the above object, the present invention provides a method for producing a water-soluble fermented turmeric extract powder and a water-soluble fermented turmeric extract powder containing a large amount of curcumin prepared by the method.

Specifically, according to the present invention, the lactobacillus, pH correction, sterilization and turmeric as a medium, lactobacillus, preferably Pediococcus pentosaceus , Lactobacillus acidophillus , Lactobacillus acidophillus , Lactobacillus Lactobacillus casei , Lactobacillus heveticus , Lacto bacillus reuteri , Lactobacillus plan tarum , Lactobacillus fermentum , Lactobacillus fermentus mesen steroid (Leuconostoc mesenteroides ), and Lactococcus lactis culturing at least one strain selected from the group consisting of the first step of relieving the bitter taste of turmeric by lactic acid bacteria to obtain turmeric fermentation products; A second step of extracting and concentrating the turmeric fermentation product with an extraction solvent and concentrating the content of solids to 20 to 30% (w / v) to obtain a fermentation turmeric extract concentrate; A third step of obtaining an emulsion by adding a surfactant to the extract concentrate: a fourth step of adding cyclodextrin to the emulsion to include fat-soluble components of turmeric to obtain a fermented turmeric extract clath; And it provides a manufacturing method for producing a water-soluble fermented turmeric extract powder comprising a fifth step of drying the inclusions.

More specifically, in the first step of the manufacturing method, sodium acetate buffer solution of about 5 to 15 times (W / W), preferably about 8 to 12 times (W / W) of the turmeric weight after grinding the turmeric Preferably, 0.01 M to 1 M sodium acetate is added to adjust pH to 3-7, preferably pH 4.0 to 6.0, more preferably pH 4.5 to 5.0, and then about 80 to 150 ° C, preferably about 90 to 120 Lactic acid bacteria, preferably Pediococcus pentosaceus , Lactobacillus, after sterilization at about 100 to 110 ° C. for about 10 minutes to 2 hours, preferably about 30 minutes Lactobacillus acidophillus ), Lactobacillus casei ), Lactobacillus heveticus), Lactobacillus Terry Leu (Lacto bacillus reuteri), Lactobacillus Planta Rum (Lactobacillus plantarum ), Lactobacillus fermentum ), Leuconostoc mesenteroides ), and one or more strains selected from the group consisting of Lactococcus lactis , more preferably Pediococcus pentosaceus KCCM11004P, Lactobacillus asidophilus KCCM40265 ( Lactobacillus acidophillus) KCCM40265), Lactobacillus casei KCCM12452 ( Lactobacillus casei KCCM1 2452), Lactobacillus heveticus KCCM 11223), Lactobacillus reuteri KCCM407 17 ( Lactobacillus reuteri KC CM40717) or Lactobacillus plantarum KCCM121 16 ( Lactobacillus plantarum KCCM12116), Lactobacillus Fermentum BLJH10 1 ( Lactobacillus fermentum ), Rioconstock stock centenoid KCTC3505 ( Leuconostoc mesenteroides ), and one or more strains selected from the group consisting of Lactococcus lactis , more preferably Lactobacillus casei ) or Pediococcus pentos aceus , even more preferably Lactobacillus casei KCC M12452 ( Lactobacillus casei KCCM12452) or Pediococcus pentosaceus pentosaceus ) is inoculated with the KCCM11004P strain is characterized in that the culture culture for about 12 hours to a week, preferably, about 24 to 48 hours to obtain turmeric fermentation.

In the second step of the preparation method, the extraction solvent is about 20 to 40 times the weight of turmeric (V / W) extraction solvent, preferably a mixture of acetic acid and ethanol, more preferably 0.01M to 1M sodium acetate And ethanol mixed solvent, even more preferably 0.05 to 0.2M sodium acetate (pH 4.5) and ethanol mixed solvent, even more preferably 60 to 90% (v / v), more preferably ethanol purity 70 to Reflux cooling extraction method, hot water extraction, ultrasonic extraction, reflux cooling using 80% (v / v) 0.1 M sodium acetate (pH 4.5) and ethanol mixed solvent for about 1 to 10 hours, preferably about 4 to 5 hours. Extraction obtained by extraction method such as extraction, preferably by reflux cooling extraction method, the extract obtained by filtration under reduced pressure is concentrated under reduced pressure at about 40 to 80 ℃, preferably about 50 to 60 ℃ to obtain a fermented turmeric concentrate Features .

In the third step of the preparation method, a surfactant, preferably 0.1 to 20% (w / w), more preferably 3 to 8% (w / w) of lecithin, sugar ester, phos to weight of the extract concentrate solids Surfactant such as MS-5S, which is a lipid feed, sorbitan fatty acid ester, and polyglycerol ester, and preferably, MS-5S-based surfactant is added at 30-80 ° C, preferably about 0.5-70 ° C It is characterized by stirring for 4 hours, preferably about 1 to 2 hours, to homogenize homogeneously to obtain an emulsion.

In the fourth step of the preparation method, the cyclodextrin is 30 to 200% (w / w), preferably 60 to 100% (w / w) of beta-cyclodextrin in the emulsion, based on the weight of the turmeric extract solids and Gamma-cyclodextrin mixture, preferably from 0.1 to 2: 2 to 0.1 (w / w), more preferably from about 30 to about 30 to about by adding a cyclodextrin mixture having a mixing ratio of 1.5 to 0.5 (w / w) A clathrate is prepared by carrying out a clathrate reaction by stirring at 80 ° C., preferably about 60 to 70 ° C. for about 0.5 to 4 hours, preferably about 1 to 2 hours.

 In the fifth step of the production method, the drying is spray drying, freeze drying, or hot air drying, preferably spray drying, more preferably, the inlet temperature is 160 to 180 ℃, the outlet temperature is dried at 60 to 80 ℃ It is characterized by.

In another aspect, the present invention is characterized in that the three and four steps are carried out continuously.

Hereinafter, a method of obtaining the water-soluble fermented turmeric extract powder of the present invention will be described in detail.

For example, to select lactic acid bacteria suitable for turmeric, lactic acid bacteria are cultured in a medium for 30 to 40 ° C. for 1 to 7 days to prepare a small amount of lactic acid bacteria, and the turmeric is pulverized by about 8 to 12 times (W / W). ) Is adjusted to pH 3.0 to 7.0, preferably pH 4.0 to 5.0 by addition of sodium acetate buffer, preferably 0.01 M to 1 M sodium acetate, at about 100 to 150 ° C, preferably at about 100 ° C, After sterilization for about 10 minutes to 2 hours, preferably about 30 minutes, after cooling, the prepared strains are respectively inoculated to obtain 20 to 50 ° C., preferably 30 to 40 ° C., about 12 hours to 1 week, preferably, The lactic acid bacteria are selected by static culture for about 24 to 48 hours.

The turmeric is sterilized at about 100 ° C. for 30 minutes to 1 hour after addition of 0.1 M sodium acetate buffer of about 8 to 12 times the weight (W / W), followed by lactic acid bacteria, preferably Pediococcus pentosase. Us ( Pediococcus pentosaceus ) ( Pediococcus pento saceus ), Lactobacillus acidophillus ), Lactobacillus casei), Lactobacillus H. Betty kusu (Lactobacillus heve ticus), Lactobacillus Leu Terry (Lactobacillus reuteri ), Lactobacillus plantarum ), Lactobacillus fermentum ), Leuconostoc mesenteroides ), and the first step of inoculating one or more strains selected from the group consisting of Lactococcus lactis and incubating for 24 to 72 hours, preferably 24 to 48 hours;

The ethanol is added to the culture medium of the first step to add about 2 to 5 times (v / v) of ethanol, preferably 3 to 4 times (v / v) of ethanol, and a mixed solvent of sodium acetate and ethanol, more Preferably, 0.01 M to 1 M sodium acetate and ethanol mixed solvent, even more preferably 0.05 to 0.2 M sodium acetate (pH 4.5) and ethanol mixed solvent, even more preferably 60 to 90% ethanol purity (v / v), more preferably 70 to 80% (v / v) after adding ethanol, hydrothermal extraction, ultrasonic extraction, reflux cooling extraction for about 1 to 10 hours, preferably about 4 to 5 hours A second step of obtaining a concentrate by concentrating the extract obtained by filtration under reduced pressure at an extraction method of the extraction method, preferably using a reflux cooling extraction method at about 40 to 80 ° C., preferably at about 50 to 60 ° C .;

Surfactant in the second step turmeric concentrate, preferably 0.1 to 20% (w / w), more preferably 3 to 8% (w / w) of lecithin, sugar esters, based on the weight of the extract concentrate solids, Surfactants, such as phospholipid, sorbitan fatty acid ester, and polyglycerol ester, Preferably, polyglycerol ester type surfactant, More preferably, interface of MS-5S (hexaglycerol monoesterate, Sakamoto Yakuhin Kogyo, Japan) etc. A third step of homogenization by adding the active agent, stirring at 30 to 80 ° C., preferably at about 60 to 70 ° C., for about 0.5 to 4 hours, preferably about 1 to 2 hours;

Cyclodextrin in the emulsion of the third step is 30 to 100% (w / w), preferably 40 to 60% (w / w) blended amount of beta-cyclodextrin and gamma- relative to the weight of the turmeric extract solids in the emulsion Cyclodextrin mixture, preferably cyclodextrin mixture having a mixing ratio of 0.1 to 2: 2 to 0.1 (w / w), more preferably 1: 1.5 to 0.5 (w / w) is 30 to 200 by weight of turmeric extract solids Add w / w%, preferably 60-100 w / w%, respectively, and stir at 30-80 ° C, preferably about 60-70 ° C for about 0.5-4 hours, preferably about 1-2 hours A fourth step characterized in that the reaction is included;

Provided is a method for preparing a water-soluble turmeric extract powder by spray drying, freeze drying, hot air drying, and preferably spray drying of the clathrate of the fourth step.

More specifically, for example, in order to screen for lactic acid bacteria that grows specifically to turmeric in the first step, acetic acid of about 8 to 12 times (v / w) is finely crushed and then incubated in the incubator. A sodium solution, preferably 0.01 M to 1 M sodium acetate (pH 4.5) is added to suspend and sterilized in 0.1 M sodium acetate (pH 4.5) at a concentration of about 10% (w / v). After sterilization end Lactobacillus bacteria (lactobacillus), A Phedi O Rhodococcus (pediocuccus) and incubated for 24 hours was inoculated to different species of lactic acid bacteria such as genus are selected by evaluating the degree to which the viable cell count and the culture bitter taste of water to be reduced.

The fermented turmeric extract powder obtained by the above manufacturing method is a problem of the product currently being sold as a construction product, that is, removing the bitter taste of turmeric, and the problem of precipitation caused by reprecipitation due to poor solubility of curcumin, the main ingredient, and this precipitation We solved the problems of existing products such as turbidity of construction products, consumer claims due to sediment accumulated on the bottom of the product, and consequent damage to the manufacturer's image. The turbidity of the construction products and the formation of deposits on the floor are prevented to improve the quality of the product as well as to solve the problem of deterioration of aesthetics due to the re-precipitation of curcumin.

Accordingly, the present invention provides a water-soluble fermented turmeric extract powder prepared by the above production method. Fermented turmeric extract powder prepared by the manufacturing method is characterized in that the curcumin content of 2% or more.

The present invention also provides a food, food additive and / or health functional food containing the water-soluble fermented turmeric extract powder.

Health functional food of the present invention is characterized by removing the bitter taste of turmeric, at the same time to improve the solubility and stability of turmeric extract, increase the transparency during liquid formulation to improve the overall quality of the product.

In addition, although the fat-soluble component of the turmeric extract homogenized by the surfactant of the present invention is homogenized in the liquid state, in order to powder, beta-cyclodextrin forms a stable clathrate compound with the fat-soluble component and has an effect of increasing solubility, and gamma-cyclo Dextrin has the effect of eliminating bitter taste, so it is more efficient to mix these two components when using a single component.

The present invention provides a food and food additive containing a water-soluble fermented turmeric extract powder prepared by the above method.

Food additives containing the water-soluble fermented turmeric extract powder of the present invention include organic acids such as citric acid, fumaric acid, adipic acid, lactic acid, malic acid, phosphates such as sodium phosphate, potassium phosphate, acid pyrophosphate and polyphosphate (polymeric phosphate); It may further include any one or more of natural antioxidants such as polyphenols, catechin, alpha-tocopherol, rosemary extract, vitamin C, green tea extract, licorice extract, chitosan, tannic acid, phytic acid, and the like. have.

The water-soluble fermented turmeric extract powder for food additives may be in powder or granule form.

Similarly, the food additive containing the water-soluble fermented turmeric extract powder of the present invention may further include any one or more of lactose casein, dextrin, glucose, sugar, sorbitol.

In addition, the present invention is a food additive containing the water-soluble fermented turmeric extract powder in food preservatives, fungicides, antioxidants, spices, seasonings, sweeteners, flavoring agents, swelling agents, reinforcing agents, modifiers, emulsifiers, various nutrients, synthetic flavors And flavoring agents such as natural flavoring agents, coloring agents, coloring agents, neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, antifoaming agents, solvents, It provides a method of using a food additive, characterized in that it is used as a release agent, preservatives, quality improvers, glycerin, alcohol, carbonation agent used in carbonated beverages, or the like as an essential raw material of food additives (food additives). In this case, the food additive may be added to the food by immersing, spraying or mixing the food, and the ratio of such additive is not so important, but it is generally selected in the range of 0.01 to about 90 parts by weight per 100 parts by weight of the composition of the present invention. .

Foods applicable in the present invention are fruits, vegetables, dried or cut products of fruit or vegetables, fruit juices, vegetable juices, mixed juices or chips, noodles, livestock processed foods, fish processed foods, dairy products, fermented milk foods , Legumes, cereals, microbial fermented foods, bakery, condiments, processed meats, acidic beverages, licorice, herbs or any one or more of, more specifically, any of gum, candy, biscuits, ice cream, chocolate or More than one.

Each of these is explained in detail as follows.

In the preparation of gum, 0.5% by weight of the food additive of the present invention, 25% by weight of gum base, 72% by weight of sorbitol were mixed in a preheated mixer at 60 to 70 ° C, and then mixed with peppermint while maintaining the temperature inside the mixer at 55 ° C. 2.5% by weight of the mixture is then mixed for 30 minutes, then extracted and rolled, aged for 24-48 hours and then cut and packaged to prepare a gum.

In addition, it is used when kneading in the manufacturing process of confectionery baking, it is added to the sauce, seasoning sauce, and can be used as a functional or palatable food by adding powder or liquid to fermented milk or yogurt. The herbal extract powder can be directly added to kimchi, salted fish, or vegetable processing to be used for the purpose of preserving taste, anti-oxidation and discoloration. It is used by immersing or spraying in ham, sausage, etc. in meat processing, and the food additive according to the present invention in the form of powder or granule can be used to make spices by mixing garlic, green onion, ginger, herb, licorice, etc. Food, fish paste, fish, seasoned fish, salted fish, etc. are used as a dipping, spraying and addition method, can also be immersed, sprayed and added to kimchi, pickled radish, pickled radish, pickled vegetables.

The present invention also provides a health functional food containing turmeric extract powder as an active ingredient.

The health functional food is characterized by removing the bitter taste of turmeric, and at the same time to improve the solubility and stability of turmeric extract, increase the transparency during the liquid formulation to improve the overall quality of the product.

Examples of the food to which the turmeric extract powder of the present invention can be added include various foods, beverages, gums, teas, vitamin complexes, and health functional foods.

The dietary supplement of the present invention includes tablets, capsules, powders, granules, pills, liquids and the like.

The health functional beverage composition of the present invention has no particular limitation on the other ingredients other than the above-mentioned extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like. In addition, the composition of the present invention may contain a natural fruit juice and a pulp for the production of fruit juice drinks and vegetable drinks. These components can be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

In addition, the present invention does not require additional equipment in preparing the fermented turmeric extract-containing liquid formulation and also provides an advantage that the method of forming a clathrate is easy to apply to production and can be directly applied.

The present invention is cultured and fermented Lactobacillus casei with turmeric as a medium to alleviate the bitter taste, fermentation containing a high content of curcumin using a mixed solvent of 0.1 M sodium acetate solution and ethanol as an extraction solvent A water-soluble fermented turmeric extract powder having excellent palatability, prepared by adding turmeric and adding a surfactant and cyclodextrin to the fermented turmeric extract, and a method of preparing the same, not only reduce cost and time, but also have high content and high purity effect. By confirming, the above production method can be used as a raw material for food, pharmaceutical compositions, health functional foods and cosmetic compositions, and in particular, it can be usefully used for liquid formulation.

1 is a view showing the results of analyzing the content of curcumin after treatment of turmeric by temperature,
2 is a view showing the results of analyzing the content of curcumin after treatment of turmeric by pH,
3 is a diagram showing the results of analyzing curcumin content after dissolving turmeric in 0.1 M sodium acetate solution (pH 4.5) and treating it by temperature.
Figure 4 is a flow chart showing the manufacturing process of the fermented turmeric extract powder of the present invention,
5 is a view showing the results of the analysis of curcumin in fermented turmeric extract powder,
6 is a view showing the fermented turmeric extract powder and 1% solution,
7 is a view measuring the three-month change of the fermented turmeric extract powder and turmeric extract powder.

 Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

The following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

Reference Example  1. Preparation of materials

Turmeric was purchased from Kyungdong Market, Glycerin fatty acid ester (SY Glyster MS-5S; 80922) was purchased from Sakamoto Yakuhin Kogyo, CAVAMAX ^R W7 Food, Gamma-cyclodextrin (CAVAMAX ^R W8 Food) was purchased from Wacker Chemical Corporation and prepared.

Example  One. Curcumin  Heat treatment

Curcumin content after adding 100 ml of purified water to 100 g of turmeric and heat-treating at 100 ° C for 30 minutes and 121 ° C for 30 minutes in autoclave (DA-AC), followed by reflux extraction at 70 ° C for 2 hours with 300 ml of ethanol. Was analyzed. When the curcumin content of the control group was set to 100% and then converted to relative content, as shown in FIG. 1, 100 ° C and 30 minutes of heat treatment were decomposed about 24% and 121 ° C for 30 minutes to about 70%.

Example  2. pH star Curcumin  stability

100 g of 0.1 M sodium acetate (pH 4, 5, 6), 0.1 M potassium phosphate (pH 7) and 300 ml of ethanol were added to 10 g of turmeric, and reflux extraction was performed at 70 ° C. for 2 hours, and the curcumin content was analyzed. . When the curcumin content of the control group was 100% and then converted to a relative content, as shown in FIG.

Example  3. pH  Heat treatment at 4.5

100 ml of 0.1 M sodium acetate (pH 4.5) was added to 10 g of turmeric, and heat-treated in autoclave (DA-AC) for 30 minutes at 100 ° C and 30 minutes at 121 ° C, followed by 300 ml of ethanol. Curcumin content was analyzed after refluxing for a period of time. When the curcumin content of the control group was 100% and converted to a relative content, the curcumin content was maintained at 100 ° C. and 30 minutes of heat treatment as shown in FIG.

Example  4. Screening of Lactic Acid Bacteria

After grinding 1 kg of turmeric using a grinder (KM-LS-2K, KM tech, Korea) for 5 minutes, put 100 g of the ground turmeric into an incubator (MSJ-U ₃ , Marubishi, Tokyo, Japan), 1 L of 0.1 M sodium acetate (pH4.5) was added. Lactobacillus, Pediococcus , prepared in advance after sterilization at 100 ° C for 30 minutes pentosaceus KCCM11004P, Lactobacillus acidophillus KCCM40265, Lactobacillus casei KCCM12452, Lactobacillus hevet icus KCCM11223, Lactobacillus reuteri KCCM40717, Lactobacillus plantarum KCCM12116, Lactobacillus fermentum BLJH101, Leuconostoc mesenteroides KC TC3505, and Lactococcus 20 ml each of lactis KCTC2013 was inoculated. Stationary culture for 24 hours was used in the following experiments for lactic acid bacteria selection.

Example  5. Fermentation Turmeric  Preparation of Extract Powder

As shown in Fig. 4, 1 kg of the ground turmeric prepared in Example 1 was added, and 10 L of 0.1 M sodium acetate was added thereto. Lactobacillus casei Lactobacillus casei KCCM12452 after sterilization at 100 ° C for 30 minutes KCCM12452) was inoculated in 200 ml. After incubation for 24 hours, 30 L of ethanol was added and reflux-cooled for 4 hours. 200 g of a filtration aid (perlite) was added to the extract obtained, compressed and filtered, and then concentrated at 45 to 50 ° C. to obtain 100 g of a concentrate having a solid content of 15%. MS-5S (80922, Sakamoto Yakuhin Kogyo, Osaka, Japan) was added 0.75 g of 5% (w / w) of solids (solids of concentrate) in the fermentation broth and stirred at 60 ° C for 1 hour. 6.75 g of beta-cyclodextrin and 7.5 g of gamma-cyclodextrin were added, followed by stirring at 70 ° C. for 1 hour, and then the resulting clathrate was spray dried to obtain 28.5 g of fermented turmeric extract clathrate powder (see FIG. 4).

Example  6. Of turmeric extract powder  Produce

In order to compare the stability of curcumin was prepared by a simple extraction method, not the method proposed in the patent. 1 kg turmeric was added, 70% (v / v) ethanol was added, and the mixture was reflux cooled for 4 hours. 200 g of a filtration aid (perlite) was added to the extract obtained, compressed and filtered, and then concentrated at 45 to 50 ° C. to obtain 100 g of a concentrate having a solid content of 14%. 14 g of maltodextrin, which is the same amount as solid, was added to the concentrate, followed by lyophilization to obtain 26.8 g of turmeric extract powder.

Experimental Example  1. Sensory Evaluation of Lactic Acid Bacteria Culture and Viable count

In order to remove the unique bitterness of turmeric and to select lactic acid bacteria that are effective in growing turmeric with medium, the lactic acid bacteria cultured in Example 4 was diluted in purified water at a concentration of 0.1 w / v% of solids, respectively, and then bitter taste. Difference and viable cell count were measured. For 15 sensory test personnel who were well trained in fragrance, taste, color, and texture, the taste of turmeric was based on the control group (extract without lactobacillus), and the control group was determined as 10. Good: 1 point, very bad: 9 points) Relative evaluation, expressed as mean or mean ± standard deviation, repeated analysis three or more times, and verified its significance by Duncan's multiple range test It was.

Experimental results, as shown in Table 1, Lactobacillus casei ( Lactobacillus) when comparing the bitter taste and the number of live bacteria for each type of lactic acid bacteria compared to the control group ca sei ) and Pediococcus pentosaceus pento saceus ) was able to improve the bitter taste and excellent effect on the number of viable cells. Therefore, by confirming the effect of improving the bitter taste by lactic acid bacteria and cultured with lactic acid bacteria it was found that there is an excellent physiological activity effect such as intestinal action (see Table 1).

Test group bitter Viable count Control group 10 - Lactobacillus acidophillus 6.2 ± 0.74 5.4 × 10 ⁶ Lactobacillus casei 6.3 ± 0.38 7.25 × 10 ⁸ lactobacillus heveticus 7.9 ± 1.44 3.42 × 10 ⁸ Lactobacillus reuteri 8.1 ± 0.98 6.21 × 10 ⁷ Lactobacillus plantarum 5.18 ± 0.33 4.42 × 10 ⁸ Lactobacillus casei 2.87 ± 0.34 2.64 × 10 ⁹ Pediococcus pentosaceus 3.64 ± 0.74 2.85 × 10 ⁹ Lactobacillus fermentum 6.89 ± 0.52 2.34 × 10 ⁸ Leuconostoc mesenteroides 5.15 ± 0.47 1.67 × 10 ⁵ Lactococcus lactis 6.36 ± 0.15 3.67 × 10 ⁸

Experimental Example  2. Curcumin  Content analysis

In order to determine the content of curcumin, the active ingredient of the fermented turmeric extract powder prepared in Example 2, the content was measured using high performance liquid chromatography (Acquity UPLC, Waters, USA), and the column was Acquity UPLC BEH C ₁₈ ( 10 cm * 2.1 mm, 1.7 um, Waters, USA) and the detection spectrum was measured using UV 400 nm. The mobile phase was mixed with 0.1% acetate and acetonitrile at 40:60 (v / v), and the flow rate was 0.3 ml / min. As a standard product, curcumin (sigma, St-Louis, Mo, USA) was dissolved in methanol at a concentration of 1 mg / ml and used as a stock solution. As shown in FIG. 1, 0.1, 0.01 ml / min of the test solution was prepared using the standard solution for the calibration curve to prepare a calibration curve to determine the content of curcumin.

As a result, as shown in Table 2, the curcumin content of the fermented turmeric extract powder was measured to be 2.44, 2.52, and 2.29% (w / w), respectively.

Experimental group (fermented sugar extract powder) Curcumin content (%) Primary lot 2.44 2nd lot 2.52 3rd lot 2.29

Experimental Example  3. Curcumin  Stability analysis

The fermented turmeric extract powder prepared in Example 5 and the turmeric extract powder prepared in Example 6 were placed in an opaque container and placed in an oven at 45 ° C. and 75% humidity (TH-150, Jeiotech Co., Ltd.) for 3 months. The content of was analyzed. The fermented turmeric extract powder maintained more than 90% of curcumin after 3 months.

Claims (9)

A first step of culturing lactic acid bacteria with grinding turmeric, pH correction, sterilization and turmeric as a medium to obtain turmeric fermented product; A second step of extracting and concentrating the turmeric fermentation product with an extraction solvent and concentrating the content of solids to 20 to 30% (w / v) to obtain a fermentation turmeric extract concentrate; A third step of obtaining an emulsion by adding a surfactant to the extract concentrate: a fourth step of adding cyclodextrin to the emulsion to encapsulate the fat-soluble component of turmeric to obtain a fermented turmeric extract clath; And a fifth step of drying the clathrate to prepare a water-soluble fermented turmeric extract powder.
The method of claim 1,
In the first step, after adjusting the pH to 3-7 by adding 0.1M sodium acetate amount of about 5 to 15 times (W / W) of turmeric weight, at about 100 ~ 150 ℃, about 10 minutes to 2 hours Sterilizing during the process.
The method of claim 1,
In the first step, the lactic acid bacteria are Pediococcus pentosaceus , Lactobacillus Lactobacillus acidophillus ), Lactobacillus casei , Lactobacillus heveticus , Lactobacillus reuteri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus fermentum fermentation Leuconostoc ( Leuconostoc) mesenteroides ), and Lactococcus lactis .
The method of claim 3,
In the first step, the lactic acid bacteria is Lactobacillus casei or Pediococcus pentosaceus ( Pediococcus pentosaceus ).
The method of claim 1,
In the second step, the extraction solvent is characterized in that using a mixed solvent of 0.01M to 1M sodium acetate and ethanol.
The method of claim 1,
In the third step, the surfactant is characterized in that using a lecithin, sugar ester, phospholipid, sorbitan fatty acid ester, or polyglycerol ester surfactant.
The method of claim 1,
In the fourth step, the cyclodextrin is characterized in that using a beta-cyclodextrin and gamma-cyclodextrin mixture in the amount of 30 to 200% (w / w) relative to the weight of turmeric extract solids.
Manufacturing method characterized in that the steps 3 and 4 are carried out continuously
Water-soluble turmeric extract powder having a curcumin content of 2% or more prepared by the method of claim 1.

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