KR101017315B1 - Fermented maca composition and method for manufacturing the same - Google Patents
Fermented maca composition and method for manufacturing the same Download PDFInfo
- Publication number
- KR101017315B1 KR101017315B1 KR1020080069418A KR20080069418A KR101017315B1 KR 101017315 B1 KR101017315 B1 KR 101017315B1 KR 1020080069418 A KR1020080069418 A KR 1020080069418A KR 20080069418 A KR20080069418 A KR 20080069418A KR 101017315 B1 KR101017315 B1 KR 101017315B1
- Authority
- KR
- South Korea
- Prior art keywords
- maca
- composition
- fermentation
- fermented
- saccharomyces
- Prior art date
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Abstract
본 발명은 발효 마카 조성물 및 그 제조 방법에 관한 것으로서, 더욱 상세하게는 미생물에 의해 발효된 마카를 주성분으로 포함시켜, 생리활성물질의 함량 및 인체 흡수율을 높인 발효 마카 조성물 및 그 제조 방법에 관한 것이다. 상기 본 발명의 발효 마카 조성물은 조성물 내에 마카의 생리활성성분 함량 및 인체 흡수율이 높으며, 마카의 독특한 냄새 및 맛을 개선하여 음용이 용이하다. 이에 따라 상기 조성물은 인체 내에서 용이하게 흡수되어, 마카의 효능을 거의 100% 발휘할 수 있으며, 이에 따라 기능성 식품, 약품 및 화장품 등에 용이하게 적용될 수 있다.The present invention relates to a fermented maca composition and a method for producing the same, and more particularly, to a fermented maca composition and a method for producing the same containing a fermented maca as a main component to increase the content of physiologically active substances and the human absorption rate. . The fermentation maca composition of the present invention has a high bioactive component content and human body absorption rate of the maca in the composition, and is easy to drink by improving the unique smell and taste of maca. Accordingly, the composition is easily absorbed in the human body, thereby exhibiting almost 100% of the efficacy of maca, and thus can be easily applied to functional foods, drugs, and cosmetics.
발효, 마카 Fermentation, maca
Description
본 발명은 발효 마카 조성물 및 그 제조 방법에 관한 것으로서, 더욱 상세하게는 사카로마이세스속(Saccharomyces sp.) 미생물에 의해 발효된 마카를 주성분으로 포함시켜, 생리활성물질의 함량 및 인체 흡수율을 높이고, 마카의 독특한 냄새 및 맛을 개선한 발효 마카 조성물 및 그 제조 방법에 관한 것이다.The present invention relates to a fermented maca composition and a method for producing the same, and more particularly, by including maca fermented by Saccharomyces sp. The present invention relates to a fermented maca composition and a method for producing the same which improve the unique smell and taste of maca.
마카(Lepidium meyenii Walp)는 남미 페루의 안데스산맥 해발 4,000미터 이상의 고지를 원산으로 하는 십자화과 식물로서, 페루의 인삼(Peruvian Ginseng)이라고도 호칭된다. 상기 마카는 고지의 혹독한 기후 속에서 자생하는 식물이며, 영양가가 높은 귀중한 음식으로서 안데스 고지에서 거의 2000년 이전부터 재배되고 있다. Maca ( Lepidium meyenii Walp) is a cruciferous plant native to the highlands of more than 4,000 meters above sea level in the Andes of Peru, South America. It is also known as Peruvian Ginseng. The maca is a plant that grows in the harsh climate of the highlands. It is a nutritious and valuable food and has been cultivated in the Andes for almost 2000 years.
이러한 마카는 단백질, 불포화 지방산 및 미네랄이 풍부한 영양 식품으로 알려져 있다 (J. Food Chemistry, 1994, 49, 347~349). 상기 성분 외에도 마카는 리놀렌산(linolenic acid), 팔미트산(palmitic acid) 및 올레인산(oleic acid)과 같은 중요 지방산, 그리고, 식물성 스테롤 및 미네랄도 다량 함유한다(J. Biochemical Systematic and Ecology, 2002, 30, 1087~1025).These maca are known as nutritious foods rich in protein, unsaturated fatty acids and minerals (J. Food Chemistry, 1994, 49, 347-349). In addition to these ingredients, maca contains important fatty acids such as linolenic acid, palmitic acid and oleic acid, as well as high amounts of vegetable sterols and minerals (J. Biochemical Systematic and Ecology, 2002, 30). , 1087-1025).
또한, 마카의 지표성분에는 마카엔(macaene)이나 마카마이드(macamide)와 같은 다른 식물에서는 발견되지 않는 고유의 불포화지방산이 존재하며(J. Chemical and Pharmaceutical, 2002, 50(7), 988~991), 이러한 성분들은 생리활성을 지니는 것으로 보고되고 있다(J. Urology, 2000, 55(4), 598-602). 마카의 글루코시놀레이트(glucosinolate) 함량은 다른 십자화과 작물의 100배에 달하고(J. Economic Botany, 2001, 55(2), 255-262), 이는 면역시스템을 조절하고 항암작용을 한다. 또한, 마카의 식물성 스테롤과 2차 대사산물은 난자와 여성의 생식력, 남성의 부신, 갑상선 및 고환 등의 내분비계를 자극, 조절하여 남녀 불임증 해소에 유용하다 (Asian Journal of Andrology, 2001, 3, 301-304; Andrologia, 2002, 34, 367-372).In addition, the indicator component of maca contains inherent unsaturated fatty acids not found in other plants such as macaene and macamide (J. Chemical and Pharmaceutical, 2002, 50 (7), 988-999. These components have been reported to have physiological activity (J. Urology, 2000, 55 (4), 598-602). Maca's glucosinolate content is 100 times that of other cruciferous crops (J. Economic Botany, 2001, 55 (2), 255-262), which regulates the immune system and acts as an anticancer agent. In addition, Maca's plant sterols and secondary metabolites are useful in relieving male and female infertility by stimulating and regulating endocrine systems such as egg and female fertility, male adrenal glands, thyroid and testes (Asian Journal of Andrology, 2001, 3, 301-304; Andrologia, 2002, 34, 367-372).
상기와 같이 최근 마카의 여러 가지 효능이 부각되면서 건조 분말, 티백, 환 또는 추출 엑기스 등의 형태의 마카 성분을 함유한 기능성 식품 등이 다수 등장하고 있다. As described above, as the various effects of maca are highlighted, functional foods containing maca ingredients in the form of dry powder, tea bags, pills, or extracts, and the like, have emerged.
미국특허 제6,267,955호 및 제6,428,824호는 상기와 같은 마카 성분을 포함하는 조성물로서, 활력 재생 및 자양 강장에 효과가 있고, 항암 작용 및 성기능 개선 작용을 나타내는 조성물을 개시한다. 또한 대한민국 특허공개공보 제2003-13362호는 남성의 테스토스테론(testosterone) 수준을 향상시킬 수 있는 분말화된 경구투여용 마카 및 뿔 함유 조성물을 개시하고, 대한민국 특허공개공보 제2006-128964호는 마카의 추출 방법, 그리고 대한민국 특허공개공보 제2007-3979호는 마카 추출 물을 함유하는 알코올 음료를 개시하고 있다. US Pat. Nos. 6,267,955 and 6,428,824 disclose compositions comprising the maca component as described above, which are effective in vitality regeneration and nourishment tonic and exhibit anticancer action and sexual function improving action. In addition, Korean Patent Publication No. 2003-13362 discloses a powdered oral administration maca and horn-containing composition which can improve testosterone levels in men, and Korean Patent Publication No. 2006-128964 discloses Extraction method, and Korea Patent Publication No. 2007-3979 discloses an alcoholic beverage containing maca extract.
그러나, 상기 제시된 식품들은 모두 마카를 그대로 건조 또는 추출하는 방법으로 제품화한 것으로, 이와 같은 방법에 의할 때 마카 내의 생리활성성분의 손실이 크고, 인체 흡수율도 떨어져, 마카의 효능이 제대로 발휘되지 못한다는 단점이 있다. However, all of the foods listed above are commercialized by drying or extracting the maca as it is. When such a method is used, the loss of the bioactive components in the maca is large, the human absorption rate is low, and the efficacy of the maca is not properly exhibited. Has its drawbacks.
본 발명은 전술한 종래 기술을 고려하여 이루어진 것으로, 조성물 내에 마카의 생리활성성분의 함량 및 인체 흡수율을 현저히 개선하고, 특유의 냄새와 맛을 개선하여, 음용이 용이하고, 인체의 흡수 효율이 높은 발효 마카 조성물 및 그의 제조 방법을 제공하는 것을 목적으로 한다.The present invention has been made in consideration of the above-described prior art, and significantly improves the content and bioabsorption rate of the physiologically active ingredient of maca in the composition, and improves the peculiar smell and taste, making it easy to drink and having high absorption efficiency of the human body. It is an object to provide a fermented maca composition and a method for producing the same.
본 발명은 상기 과제를 해결하기 위한 수단으로서, 사카로마이세스속(Saccharomyces sp.) 미생물에 의해 발효된 마카를 포함하는 발효 마카 조성물을 제공한다.The present invention provides a fermentation maca composition comprising maca fermented by Saccharomyces sp.
본 발명은 상기 과제를 해결하기 위한 다른 수단으로서, 마카를 포함하는 마카 조성물을 제조하고; 상기 마카 조성물을 당화하고; 상기 마카 조성물에 사카로마이세스 속 미생물을 접종하여 발효시키는 것을 포함하는 발효 마카 조성물의 제조 방법을 제공한다.The present invention as another means for solving the above problems, to prepare a maca composition comprising a maca; Saccharifying the maca composition; It provides a method for producing a fermentation maca composition comprising inoculating the maca composition inoculated with Saccharomyces sp.
본 발명의 발효 마카 조성물은 조성물 내에 마카의 생리활성성분 함량 및 인체 흡수율이 높으며, 마카의 독특한 냄새 및 맛을 개선하여 음용이 용이하다. 상기 조성물은 인체 내에서 용이하게 흡수되어, 마카의 효능을 거의 100% 발휘할 수 있으며, 따라서 기능성 식품, 약품 및 화장품 등에 용이하게 적용될 수 있다.Fermented maca composition of the present invention has a high bioactive component content and human body absorption rate of the maca in the composition, it is easy to drink by improving the unique smell and taste of maca. The composition is easily absorbed in the human body, and can exhibit almost 100% of the efficacy of maca, and thus can be easily applied to functional foods, drugs, and cosmetics.
본 발명은 사카로마이세스 속 미생물에 의해 발효된 마카를 포함하는 발효 마카 조성물을 제공한다. 본 발명에서는 마카를 포함하는 조성물을 사카로마이세스 속 미생물에 의해 발효시킴으로써, 마카 내의 생리활성물질의 함량 및 인체로의 흡수율을 증가시키고, 독특한 냄새와 맛을 개선한 것을 특징으로 한다.The present invention provides a fermentation maca composition comprising maca fermented by Saccharomyces sp. In the present invention, by fermenting the composition containing maca by the microorganism of the genus Saccharomyces, it is characterized in that the content of physiologically active substances in the maca and the absorption rate into the human body, and improved the unique smell and taste.
이하, 본 발명의 발효 마카 조성물을 상세히 설명한다.Hereinafter, the fermentation maca composition of the present invention will be described in detail.
마카를 발효시키기 위해 사용할 수 있는 미생물에는 여러가지가 있을 수 있으나, 미생물의 종류에 따라 발효에 의한 생리활성물질의 함량 또는 생체이용율의 증가의 정도가 달라지므로 발효를 위해 사용하는 미생물의 선정은 중요하다. 발효에 의한 마커의 생리활성의 변화뿐만 아니라 발효의 효율성 또한 매우 중요한 요소이다. 발효의 효율성은 발효 마카의 대량 생산을 가능하게 하는 요소일 뿐만 아니라 발효의 진행 수준을 결정짓기 때문에 발효에 따른 생리활성물질의 함량 또는 생체이용율의 증가의 정도에 영향을 미치게 된다. 또한 발효에 사용되는 미생물의 인체 안전성 또한 미생물 선정에 중요한 요소로 작용한다. 본 발명자들의 거듭된 연구 결과에 따르면, 마카를 발효시킴에 있어서 사카로마이세스속의 미생물을 사용하는 것이 발효에 의한 생리활성물질의 함량 또는 생체이용율의 증가, 발효의 효율성 및 인체 안전성의 측면에서 가장 바람직한 것으로 확인되었다. 따라서 본 발명은 사카로마이세스 속 미생물에 의해 발효된 마카를 포함하는 발효 마카 조성물을 제공한다. There may be a variety of microorganisms that can be used to ferment maca, but selection of microorganisms used for fermentation is important because the amount of bioactive substance or increase in bioavailability varies depending on the type of microorganism. . Not only changes in the physiological activity of the markers by fermentation but also the efficiency of fermentation are very important factors. The efficiency of fermentation is not only a factor that enables the mass production of fermentation maca but also determines the progress level of fermentation, thus affecting the amount of bioactive substance or increase in bioavailability. In addition, the human safety of the microorganisms used for fermentation also plays an important role in the selection of microorganisms. According to the results of repeated studies by the present inventors, the use of microorganisms of the genus Saccharomyces in fermenting maca is most preferable in terms of increasing the content or bioavailability of the bioactive substance by fermentation, efficiency of fermentation and human safety. It was confirmed. Therefore, the present invention provides a fermented maca composition comprising maca fermented by Saccharomyces sp.
사카로미세스속 미생물은 자낭균류 효모의 하나로서, 그 대표적인 예로는 사 카로마이세스 세레비지에(Saccharomyces cerevisiae), S. 카를스베르겐시스 (S. carlsbergensis) 또는 S. 에립소이듀스 (S. ellipsoideus) 등을 들 수 있다. 이에 제한되는 것은 아니나 본 발명의 발효 마카 조성물의 제조를 위해서는 사카로마이세스 세레비지에를 사용하는 것이 바람직하다. 본 발명의 일 실시예에서는 사카로마이세스 세레비지에 STV89를 이용하여 발효 마카 조성물을 제조하였다. Saccharomyces microorganism is one of the aseptic fungi yeast, a representative example of which is Saccharomyces cerevisiae ), S. Bergen car's systems (S. carlsbergensis) or S. Erip the like Soi Deuce (S. ellipsoideus). Although not limited thereto, it is preferable to use Saccharomyces cerevisiae for the preparation of the fermented maca composition of the present invention. In one embodiment of the present invention fermented maca composition was prepared using STV89 in Saccharomyces cerevisiae.
본 발명은 또한 The invention also
마카를 포함하는 마카 조성물을 제조하고;Preparing a maca composition comprising maca;
상기 마카 조성물을 당화하고;Saccharifying the maca composition;
상기 마카 조성물에 사카로마이세스 속 미생물을 접종하여 발효시키는 것을 포함하는 발효 마카 조성물의 제조 방법을 제공한다.It provides a method for producing a fermentation maca composition comprising inoculating the maca composition inoculated with Saccharomyces sp.
상기에서 사카로미세스속 미생물에 의해 발효되는 마카 조성물 내에 포함되는 마카의 형태는 특별히 한정되지 않으며, 세절된 마카, 마카 분말, 마카 추출물 등을 이용할 수 있으나, 발효의 용이성 및 효율성의 관점에서 분말 형태인 것이 바람직하다. 상기 마카 분말을 제조하는 방법은 특별히 한정되지 않고, 이 분야에서 공지된 일반적인 방법을 제한 없이 사용할 수 있다. 마카 분말의 제조 공정의 일례를 들면 하기와 같다.The form of the maca contained in the maca composition fermented by Saccharomyces sp. Microorganisms is not particularly limited, but may be a finely divided maca, maca powder, maca extract, etc., but from the viewpoint of ease and efficiency of fermentation in powder form Is preferably. The method for preparing the maca powder is not particularly limited, and a general method known in the art may be used without limitation. An example of the manufacturing process of maca powder is as follows.
우선, 마카의 정선, 세척, 살균 및/또는 세절 공정을 거친 후에, 유동층 건조기 등을 사용하여 건조한다. 건조된 마카를 분쇄하는 등의 공정을 수행함으로써 마카 분말을 제조할 수 있다. 특별히 한정되는 것은 아니지만, 본 발명에서 마카 분말은 70 내지 90 메쉬의 크기를 갖는 것이 바람직하다.First, the maca is subjected to selection, washing, sterilization and / or cutting process, followed by drying using a fluidized bed dryer or the like. Maca powder may be prepared by carrying out a process such as milling dried maca. Although not particularly limited, the maca powder in the present invention preferably has a size of 70 to 90 mesh.
또한 상기 마카 분말은 호화된 마카 분말일 수 있다. 호화된 마카 분말은 마카의 소화흡수율을 높여주므로 본 발명의 발효 마카 조성물의 제조를 위해 바람직하게 사용될 수 있다. In addition, the maca powder may be a luxury maca powder. The gelatinized maca powder may be preferably used for the preparation of the fermented maca composition of the present invention because it increases the digestive absorption rate of the maca.
사카로미세스속 미생물에 의해 발효되는 마카 조성물 중 마카는 55 내지 70 중량부의 양으로 포함되는 것이 바람직하지만, 이에 제한되는 것은 아니다. 상기 마카 조성물은 또한 올리고당 및 정제수로 이루어진 군으로부터 선택된 하나 이상의 성분을 추가로 포함할 수 있다. 본 발명의 마카 조성물이 상기 성분을 포함하는 경우, 올리고당은 0.5 내지 5 중량부, 정제수는 30 내지 45 중량부의 양으로 포함되는 것이 바람직하다. 그러나, 상기 함량은 본 발명의 일례에 불과하며, 본 발명에서는 목적하는 용도에 따라 조성물에 포함되는 각 성분의 함량을 자유롭게 조절할 수 있다.The maca in the maca composition fermented by Saccharomyces microorganism is preferably included in an amount of 55 to 70 parts by weight, but is not limited thereto. The maca composition may further comprise one or more components selected from the group consisting of oligosaccharides and purified water. When the maca composition of the present invention includes the above components, the oligosaccharide is preferably contained in an amount of 0.5 to 5 parts by weight, and purified water in an amount of 30 to 45 parts by weight. However, the content is only one example of the present invention, the present invention can be freely adjusted the content of each component included in the composition according to the intended use.
상기 마카 조성물의 당화 공정은 당발효를 위한 전처리 공정에 해당한다. 상기 당화 공정은 당업계에 공지된 방법에 의해 수행될 수 있으며, 예컨대, 마카 조성물을 누룩균 추출물, 맥아, 아밀라아제 등의 당화제 중 하나 이상을 이용하여 수행될 수 있다. 상기 당화 공정은 45~65℃에서 1~4시간 동안 수행될 수 있으며, 바람직하게는 약 50℃에서 2~3시간 동안 수행될 수 있다. 본 발명의 한 구체예에서, 상기 마카 조성물의 당화 공정은 누룩균 중 아스퍼질러스 속 미생물의 추출물을 당화제로 이용하여 수행될 수 있다. The saccharification process of the maca composition corresponds to a pretreatment process for sugar fermentation. The saccharification process may be carried out by a method known in the art, for example, the maca composition may be carried out using one or more of the saccharifying agents such as koji extract, malt, amylase and the like. The saccharification process may be performed at 45 to 65 ° C. for 1 to 4 hours, and preferably at about 50 ° C. for 2 to 3 hours. In one embodiment of the present invention, the saccharification process of the maca composition may be carried out using an extract of the genus Aspergillus microorganism in the yeast bacteria as a glycating agent.
본 발명의 제조 방법은 상기 당화 공정 후 마카 조성물을 살균, 냉각하는 공정을 추가로 포함할 수 있다. 이 때 살균 조건은, 특별히 한정되지 않으나, 90 내 지 130℃에서 20 내지 30분 동안 수행될 수 있다. 냉각 온도 역시 특별히 한정되지는 않으나, 살균된 마카 조성물을 25 내지 35℃로 냉각하고 발효에 사용하는 것이 바람직하다.The manufacturing method of the present invention may further include a step of sterilizing and cooling the maca composition after the saccharification step. At this time, sterilization conditions are not particularly limited, but may be performed at 90 to 130 ° C. for 20 to 30 minutes. The cooling temperature is also not particularly limited, but it is preferable to cool the sterilized maca composition to 25 to 35 ° C. and use it for fermentation.
발효 공정은 당화, 살균, 냉각 공정을 거친 마카 조성물에 미리 배양해 둔 사카로마이세스 속 미생물을 접종하여 발효시킴으로써 수행된다. 이 때 사용되는 사카로마이세스 속 미생물의 종류는 전술한 바와 같으며, 이러한 미생물을 배양하는 방법은 특별히 한정되지 않는다. The fermentation process is carried out by inoculating and fermenting microorganisms of the genus Saccharomyces pre-cultured to the maca composition that has undergone saccharification, sterilization and cooling. The type of microorganism of Saccharomyces sp. Used at this time is as described above, and the method of culturing such microorganisms is not particularly limited.
예를 들면, PD(poly dextrose) 배양액(broth)과 같은 적절한 배양액 내에서 사카로마이세스 속 미생물을 1차 배양한 후, 배양액의 양을 단계적으로 상승시키면서, 2차 및 3차 배양하여 스케일업(scale up)함으로써 미생물의 배양 공정을 진행할 수 있다. 보다 구체적으로 예를 들면, 사카로마이세스 세레비지에와 같은 사카로마이세스 속 미생물을 20 mL의 PD 배양액에 접종하여 25 내지 30℃의 온도에서 24 내지 48 시간 동안 1차 계대 배양하고, 계대 배양된 시드(seed)를 100 mL의 PD 배양액에 다시 2차 배양시킨 후, 이를 100 L로 스케일업하는 3차 배양 과정으로 미생물을 배양할 수 있다. 상기와 같은 배양 과정에서, 배양액의 종류, 배양 조건 및 스케일업의 수준은 특별히 한정되지 않으며, 대상이 되는 미생물 및 목적하는 미생물의 수준에 따라서 적절히 선택될 수 있다.For example, after primary culture of Saccharomyces microorganisms in an appropriate culture medium such as PD (poly dextrose) broth, scale-up by secondary and tertiary culture while gradually increasing the amount of the culture medium. By scaling up, the microorganism culturing process can be performed. More specifically, for example, Saccharomyces genus microorganisms such as Saccharomyces cerevisiae is inoculated in 20 mL of PD culture medium and primary passage culture for 24 to 48 hours at a temperature of 25 to 30 ℃, passage After culturing the seed (seed) in the second 100 mL of PD culture medium again, it can be cultured microorganisms in a tertiary culture process to scale up to 100 L. In the culturing process as described above, the type of culture solution, the culture conditions and the level of scale-up are not particularly limited, and may be appropriately selected according to the level of the target microorganism and the target microorganism.
위와 같이 배양된 사카로마이세스속 미생물을 상기 마카 조성물에 접종하고, 발효를 진행시킬 때, 발효 공정은 20~43℃에서 3~6일 동안 수행될 수 있다. 바람직하게는 25~38℃에서 4~5일 동안 수행될 수 있다. 그러나, 상기 발효 조건은 특별히 한정되지 않으며, 목적하는 발효 마카 조성물에 따라 적절히 변경될 수 있다. 또한 상기 발효 공정의 종료 시점 역시 특별히 한정되지는 않으나, 배지 내의 pH의 변화 및/또는 미생물의 배양 상태를 확인하면서, 배지 내의 균수가 약 106 이상이 되는 때에 종료시키는 것이 바람직하다. Saccharomyces microorganism cultured as above inoculated in the maca composition, when the fermentation proceeds, the fermentation process may be carried out for 3 to 6 days at 20 ~ 43 ℃. Preferably it may be performed for 4 to 5 days at 25 ~ 38 ℃. However, the fermentation conditions are not particularly limited and may be appropriately changed depending on the desired fermentation maca composition. In addition, the end point of the fermentation process is not particularly limited, but is preferably terminated when the number of bacteria in the medium is about 10 6 or more while confirming the change in pH and / or the culture state of the microorganisms.
본 발명에서는 상기와 같은 발효 공정이 종료한 후, 발효 마카 조성물을 분리한다. 이 때 발효 마카 조성물을 분리하는 방법은 특별히 한정되지 않으나, 발효 공정 후의 발효액을 0.45 ㎛ 이하의 막여과기로 정밀 여과한 후, 제성하는 단계를 거치는 것이 바람직하다. In the present invention, after the above fermentation process is completed, the fermentation maca composition is separated. At this time, the method of separating the fermentation maca composition is not particularly limited, but after the fermentation broth after the fermentation process is finely filtered with a membrane filter of 0.45 ㎛ or less, it is preferable to go through the step of forming.
본 발명의 제조 방법은 상기 발효 공정 후 살균, 동결건조 및 분쇄 공정을 추가로 포함할 수 있다. 예컨대, 살균 공정은 121℃에서 30분 동안 수행할 수 있으며, 조성물 내 미생물이 약 100cfu/g 이하가 될 수 있도록 수행될 수 있다. The production method of the present invention may further comprise a sterilization, lyophilization and grinding process after the fermentation process. For example, the sterilization process may be performed at 121 ° C. for 30 minutes, and may be performed so that the microorganisms in the composition may be about 100 cfu / g or less.
본 발명은 또한 본 발명에 따른 발효 마카 조성물 및 약제학적으로 허용되는 담체를 포함하는 약제학적 조성물에 관한 것이다. The invention also relates to a pharmaceutical composition comprising the fermented maca composition according to the invention and a pharmaceutically acceptable carrier.
이 때 사용되는 담체는 특별히 한정되지 않고, 의약 분야에서 통상 사용되는 담체 및 비히클을 제한 없이 사용할 수 있다. 이러한 담체 등의 예로는 이온 교환 수지, 알루미나, 알루미늄 스테아레이트, 레시틴, 혈청 단백질(예, 사람 혈청 알부민), 완충 물질(예, 여러 인산염, 글리신, 소르브산, 칼륨 소르베이트, 포화 식물성 지방산의 부분적인 글리세라이드 혼합물), 물, 염 또는 전해질(예, 프로타민 설페이트, 인산수소이나트륨, 인산수소캄륨, 염화나트륨 및 아연 염), 교질성 실리 카, 마그네슘 트리실리케이트, 폴리비닐피롤리돈, 셀룰로오스계 기질, 폴리에틸렌 글리콜, 나트륨 카르복시메틸셀룰로오스, 폴리아릴레이트, 왁스, 폴리에틸렌 글리콜 또는 양모지 등을 포함하나 이에 제한되지 않는다. 본 발명의 약제학적 조성물은 또한 상기 성분들 이외에 윤활제, 습윤제, 유화제, 현탁제, 또는 보존제 등을 추가로 포함할 수 있다. 본 발명의 약제학적 조성물은 전술한 본 발명의 발효 마카 조성물 및 담체 등을 사용하여, 의약 분야의 통상의 방법을 통하여 제조될 수 있으며, 그 방법은 특별히 한정되지 않는다.The carrier used at this time is not particularly limited, and carriers and vehicles commonly used in the medical field can be used without limitation. Examples of such carriers include ion exchange resins, alumina, aluminum stearate, lecithin, serum proteins (eg, human serum albumin), buffer substances (eg, various phosphates, glycine, sorbic acid, potassium sorbate, portions of saturated vegetable fatty acids). Glyceride mixtures), water, salts or electrolytes (e.g. protamine sulfate, disodium hydrogen phosphate, sodium hydrogen phosphate, sodium chloride and zinc salts), colloidal silica, magnesium trisilicate, polyvinylpyrrolidone, cellulosic substrates, Polyethylene glycol, sodium carboxymethylcellulose, polyarylate, wax, polyethylene glycol or wool, and the like. The pharmaceutical compositions of the present invention may also further comprise lubricants, wetting agents, emulsifiers, suspending agents, preservatives and the like in addition to the above components. The pharmaceutical composition of the present invention can be prepared through conventional methods in the medical field using the fermentation maca composition and the carrier of the present invention described above, and the method is not particularly limited.
본 발명은 또한 상기 본 발명에 따른 발효 마카 조성물 및 식품 첨가제를 포함하는 식품에 관한 것이다.The present invention also relates to a food comprising the fermented maca composition and the food additive according to the present invention.
상기 본 발명에 따른 식품은 건강보조 식품, 건강 식품 또는 강장 식품과 같은 기능성 식품을 포함하며, 이 때 본 발명의 식품은 식품학적으로 허용되는 담체, 부형제 및/또는 희석제와 같은 식품 첨가제를 추가로 포함할 수 있다. 상기 담체, 부형제 및 희석제의 예로는 락토오즈, 덱스트로즈, 수크로즈, 솔비톨, 만니톨, 자일리톨, 에리스리톨, 말티톨, 전분, 아카시아 고무, 알지네이트, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 셀룰로오스, 메틸 셀룰로오스, 미정질 셀룰로오스, 폴리비닐 피롤리돈, 물, 메틸히드록시 벤조에이트, 프로필히드록시 벤조에이트, 활석, 마그네슘 스테아레이트 및 광물유 등을 포함하나 이에 제한되는 것은 아니다. 본 발명의 식품은 전술한 본 발명의 발효 마카 조성물 및 상기 첨가제를 사용하여 식품 분야의 통상의 방법을 통하여 제조될 수 있다. The food according to the present invention includes a functional food, such as health supplement food, health food or tonic food, wherein the food of the present invention further comprises food additives such as food acceptable carriers, excipients and / or diluents. It may include. Examples of such carriers, excipients and diluents include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, undecided Vaginal cellulose, polyvinyl pyrrolidone, water, methylhydroxy benzoate, propylhydroxy benzoate, talc, magnesium stearate and mineral oil, and the like. The food of the present invention can be prepared through conventional methods in the food field using the fermented maca composition of the present invention described above and the additive.
본 발명은 또한 상기 본 발명에 따른 발효 마카 조성물 및 화장품 첨가제를 포함하는 화장품 조성물에 관한 것이다.The present invention also relates to a cosmetic composition comprising the fermentation maca composition and the cosmetic additive according to the present invention.
상기 첨가제의 예로는 유화제; 메틸 실리케이트, 잔탄검, 셀룰로오스 및 카보모와 같은 점증제; 정제수, 프로필렌 글리콜, 1,3-부틸렌 글리콜, 글리세린, 베타인 또는 솔비톨과 같은 수상부; 방부제; 향료; 또는 색소 등을 들 수 있으나, 이에 제한되는 것은 아니다. 본 발명의 화장품 조성물은 상기 본 발명의 발효 마카 조성물 및 첨가제를 사용하여 화장품 분야의 통상의 방법을 사용하여 제조될 수 있다. Examples of the additives include emulsifiers; Thickeners such as methyl silicate, xanthan gum, cellulose and carbomo; Water phases such as purified water, propylene glycol, 1,3-butylene glycol, glycerin, betaine or sorbitol; antiseptic; Spices; Or a pigment, and the like, but is not limited thereto. Cosmetic compositions of the present invention can be prepared using conventional methods in the field of cosmetics using the fermentation maca composition and additives of the present invention.
이하, 본 발명에 따르는 실시예를 통하여 본 발명을 보다 상세히 설명하지만, 본 발명의 범위가 하기에 제시된 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through examples according to the present invention, but the scope of the present invention is not limited to the examples given below.
제조예Production Example 1. One. 사카로마이세스Saccharomyces 세레비지에의Cerebise 배양 culture
사카로마이세스 세레비지에 STV89(Saccharomyces cerevisae sTV89)를 20 mL의 PD 배양액에 접종하고, 온도를 약 30℃로 유지하면서, 48 시간 동안 1차 배양시켰다. 이어서 1차 배양 과정에서 계대 배양된 시드(seed)를 100 mL의 PD 배양액에서 2차 계대 배양시킨 후, 이를 100 L의 PD 배양액에서 3차 배양하여 스케일업시킴으로써, 사카로마이세스 세레비지에의 배양을 완료하였다.Saccharomyces cerevisiae STV89 ( Saccharomyces cerevisae sTV89 ) was inoculated in 20 mL of PD culture and primary cultured for 48 hours while maintaining the temperature at about 30 ° C. Subsequently, the seeded subcultured in the primary culture was subjected to secondary passage in 100 mL of PD culture, and then scaled up by tertiary incubation in 100 L of PD culture, to Saccharomyces cerevisiae. Incubation was completed.
실시예Example 1. 발효 1. Fermentation 마카Maca 조성물의 제조 Preparation of the composition
90kg의 마카 분말, 2kg의 올리고당 및 80kg의 정제수를 사용하여 마카 조성물을 제조하고, 아스퍼질러스 속 미생물의 추출물로 50℃에서 2~3시간 동안 전처리하여 당화 공정을 수행하였다. 당화 공정을 마친 마카 조성물을 발효조 내부에서 약 110℃ 정도에서 30분간 살균시켰다. 살균 후 상기 마카 조성물을 약 30℃로 냉각시킨 후, 제조예 1에서 제조된 사카로마이세스 세레비지에를 이에 접종시켰다. 이어서, 발효조의 온도는 약 30℃ 정도로, 회전속도를 약 60 RPM으로 유지하면서, 사카로마이세스 세레비지에가 접종된 마카 조성물을 4일간 발효시켰다. 상기 발효조 내의 pH 변화 및 효모의 배양 상태를 확인하면서, 발효조 내의 균수가 106 이상이 되는 때에 발효를 중지시켰다. 발효가 종료된 발효액을 0.45 ㎛ 이하의 막여과기로 정밀여과하고, 121℃에서 30분 동안 살균하여 살아있는 미생물이 100cfu/g 이하가 되도록 하였다. 살균을 마친 조성물을 동결건조하고 분쇄하여 약 40kg의 발효 마카를 수득하였다. Maca composition was prepared using 90 kg of maca powder, 2 kg of oligosaccharide and 80 kg of purified water, and pretreated at 50 ° C. for 2-3 hours with an extract of Aspergillus spp. After the saccharification process, the maca composition was sterilized for 30 minutes at about 110 ° C. in the fermenter. After sterilization, the maca composition was cooled to about 30 ° C, and then Saccharomyces cerevisiae prepared in Preparation Example 1 was inoculated thereto. Then, the temperature of the fermenter was about 30 ° C., while maintaining the rotational speed at about 60 RPM, the maca composition inoculated with Saccharomyces cerevisiae was fermented for 4 days. While confirming the pH change in the fermenter and the culture state of the yeast, fermentation was stopped when the number of bacteria in the fermenter became 10 6 or more. The fermentation broth after fermentation was fine filtered with a membrane filter of 0.45 μm or less and sterilized at 121 ° C. for 30 minutes so that the living microorganisms were 100 cfu / g or less. The sterile composition was lyophilized and ground to yield about 40 kg of fermented maca.
시험예 1. 발효 마카와 발효 전 마카의 HPLC ( high performance liquid chromatograhy) 분석 Test Example 1 Fermentation Maca and Maca Before Fermentation HPLC ( high performance liquid chromatograhy analysis
상기 실시예 1에서 제조된 발효 마카 조성물에 대하여 HPLC 분석을 행하였다. 대조군으로는 실시예 1의 발효 공정을 거치기 전의 마카 중의 일부를 사용하였다. 이와 같인 발효 마카 조성물 및 발효 전 마카에 대하여 다음과 같은 분석 조건 하에서 HPLC 분석을 행한 후 이를 비교하였다. HPLC analysis was performed on the fermented maca composition prepared in Example 1 above. As a control, some of the maca before the fermentation process of Example 1 was used. Such fermentation maca composition and pre-fermentation maca were compared after performing HPLC analysis under the following analytical conditions.
- 컬럼 : ZORBAX ODS 5㎛ (4.6 x 150mm) -Column: ZORBAX ODS 5㎛ (4.6 x 150mm)
- 이동상: A/B = 20/80 → 50/50 (1%/min)Mobile phase: A / B = 20/80 → 50/50 (1% / min)
A: AcCN B: 0.1% acetic acid in H2OA: AcCN B: 0.1% acetic acid in H 2 O
- UV 탐지 : 210nm 229nm 250nm 280nm 320nm UV detection: 210nm 229nm 250nm 280nm 320nm
- 유속 : 1.0ml/min -Flow rate: 1.0ml / min
- 투입 부피 : 20㎕ Input volume: 20 μl
그 결과, 도 1 및 도 2에서 볼 수 있는 바와 같이 아르기닌, 리신 등을 포함한 발효 마카의 생리 활성 물질의 함량이 발효를 거치지 않은 마카의 것에 비해 현저히 증가되었음을 확인할 수 있었다. As a result, as can be seen in Figures 1 and 2 it was confirmed that the content of physiologically active substances of fermented maca including arginine, lysine, etc. was significantly increased compared to that of maca not fermented.
시험예 2. 사카로마이세스 속 미생물과 락토바실러스 속 미생물을 이용한 발효의 비교 Test Example 2 Comparison of Fermentation Using Saccharomyces Microorganisms and Lactobacillus Microorganisms
사카로마이세스 세레비지에를 이용하는 대신 락토바실러스 아시도필러스(lactobacillus acidophilus)를 이용하여 실시예 1과 같은 방법으로 발효 마카 조성물을 제조하였다. 동량의 마카를 이용하여 동일 조건에서 발효를 수행하였음에도 동일한 기간 동안 약 55kg의 발효 마카를 얻음으로써 발효가 완전히 수행되지 않았음을 확인할 수 있었다. Instead of using Saccharomyces cerevisiae fermented maca composition was prepared in the same manner as in Example 1 using lactobacillus acidophilus. Although fermentation was carried out under the same conditions using the same amount of maca, it was confirmed that fermentation was not completely performed by obtaining about 55 kg of fermentation maca during the same period.
시험예Test Example 3. 발효 3. Fermentation 마카Maca 조성물의 Of composition 음용성Drinking water 테스트 Test
상기 실시예 1에서 제조된 발효 마카 조성물의 음용성을 확인하기 위하여, 발효 전 마카를 대조군(비교예 1)으로 하고, 건강한 성인 남성 10명 및 여성 10명에게 일정량의 시료를 마시게 한 후, 그 결과를 조사하여 하기 표 1에 나타내었다. In order to confirm the drinkability of the fermented maca composition prepared in Example 1, before the fermentation maca as a control (Comparative Example 1), 10 healthy males and 10 females after drinking a certain amount of sample, The results were examined and shown in Table 1 below.
<평가 기준><Evaluation Criteria>
○: 마카 특유의 비린 맛이 느껴지지 않음○: the fishy taste of maca is not felt
△: 시음은 가능하나, 마카 특유의 비린 맛이 느껴짐△: Tasting is possible, but Maca's unique fishy taste is felt
×: 마카 특유의 비린 맛에 의해 시음이 곤란함×: Tasting is difficult due to the fishy taste peculiar to maca
[표 1]TABLE 1
(단위: 명)(Unit: person)
도 1 및 도 2는 발효를 거치지 않은 마카와 발효 마카의 HPLC 크로마토그래피의 결과를 보여준다. 1 and 2 show the results of HPLC chromatography of maca and fermented maca without fermentation.
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