KR101494592B1 - Fermentation substance of gastrodia elata blume and fermentation method thereof - Google Patents

Fermentation substance of gastrodia elata blume and fermentation method thereof Download PDF

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KR101494592B1
KR101494592B1 KR20130047905A KR20130047905A KR101494592B1 KR 101494592 B1 KR101494592 B1 KR 101494592B1 KR 20130047905 A KR20130047905 A KR 20130047905A KR 20130047905 A KR20130047905 A KR 20130047905A KR 101494592 B1 KR101494592 B1 KR 101494592B1
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영농조합법인 이도
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Abstract

본 발명은 천마를 고체 형태에서 발효시켜서 추출 수율 및 생리활성 성분의 증대를 도모할 수 있는 천마 발효물 및 그 발효방법에 관한 것이다.
본 발명의 천마 발효방법은 건조된 천마를 분쇄하는 분쇄공정, 분쇄된 천마분을 멸균시키는 멸균공정, 멸균된 천마분에 발효균주를 첨가하여 발효시키는 발효공정, 발효된 천마발효물을 숙성시키는 숙성공정, 숙성된 천마숙성물을 건조시키는 건조공정, 건조된 천마숙성물을 볶는 덖음공정을 포함하며, 상술한 공정에 의해 천마 발효물이 제조된다.The present invention relates to a fermented starch fermented product and a fermentation method thereof, in which fermented starch is fermented in a solid form to increase extraction yield and physiologically active ingredient.
The fermentation method of the present invention is a fermentation method in which a fermented fermented product is fermented by adding a fermentation strain to a sterilized chitin powder, A drying process for drying the aged water of the fermented ginseng, and a frying process for roasting the aged water of the fermented ginseng, and the fermented product is prepared by the process described above.

Description

천마 발효물 및 그 발효방법{FERMENTATION SUBSTANCE OF GASTRODIA ELATA BLUME AND FERMENTATION METHOD THEREOF}FIELD OF THE INVENTION [0001] The present invention relates to fermented milk products and fermentation methods thereof,

본 발명은 천마 발효물 및 그 발효방법에 관한 것으로서, 더욱 상세하게는 천마를 고체 형태에서 발효시켜서 추출 수율 및 생리활성 성분의 증대를 도모할 수 있는 천마 발효물 및 그 발효방법에 관한 것이다.The present invention relates to a fermented product of Chumma and a fermentation method thereof, and more particularly, to a fermented product of Chumma fermentation and a fermentation method thereof, which can ferment the chimney in a solid form to increase extraction yield and physiologically active ingredient.

일반적으로 발효 산업은 주류, 장류, 김치류 등의 전통적인 발효식품과 치즈, 요구르트 등과 같은 동물성 원료를 발효한 유가공품 등을 포함하며, 근래에는 첨단 생물공학 기술을 이용하여 효율적이며 과학적으로 대량생산을 도모하고 있다.In general, the fermentation industry includes traditional fermented foods such as liquor, soy sauce, and kimchi and fermented milk products such as cheese and yogurt. In recent years, the high-tech biotechnology has been used to efficiently and scientifically mass- have.

그리고 발효식품 관련 기술은 새로운 원료로 탐색하고 제조공정을 개선하는 기술들이 주로 연구되었고, 향후에는 우수한 발효균주의 선발과 응용, 발효공정의 표준화, 최적 발효조건 설정, 새로운 발효장치와 포장용기 개발, 발효생산물에서 생리활성 물질 추출 등으로 관련 연구는 확대될 것으로 전망된다.In the future, the selection and application of excellent fermentation bacteria, standardization of fermentation process, establishment of optimal fermentation conditions, development of new fermentation device and packaging container, fermentation Extraction of biologically active substances from the products is expected to expand the related research.

한편, 고체발효 시스템은 낮은 에너지 소모량과 높은 생산성에 불구하고 대량화 및 표준화의 어려움으로 인해 산업화 관점에서 관심을 받지 못하다가 최근에 들어 다품목 소규모 생산의 필요성 대두, 농산 및 임산물 부산물 등과 같은 바이오매스의 재활용 차원에서 각광받게 되면서 다시금 주목받게 되었고, 특히 근래에는 한방 발효차 산업이 발전하면서 기존의 액체발효법보다 고체발효법을 이용한 한방발효차에 대한 개발을 선호하고 있으며, 이러한 이유는 한방차의 원료가 고체로 이루어져 있고 고체 발효 물질을 제품화하는데 폐용출수의 처리 비용과 멸균 비용이 적게 소요되기 때문이다.On the other hand, the solid fermentation system is not interested in industrialization due to difficulty in massification and standardization despite low energy consumption and high productivity. Recently, however, the necessity of small scale production of multi-item products has increased and biomass such as agricultural and forest products by- As the fermented tea industry has been developing recently, it is preferred to develop a herbal fermented tea using the solid fermentation method rather than the conventional liquid fermentation method. This is because the raw material of the herbal tea is solid This is because the processing cost and sterilization cost of the waste water eluted are required to commercialize the solid fermentation material.

현재 한약재 발효에 관한 제품 및 연구는 유산균 등을 이용하여 단순히 발효시키는 수준에 머물러 있다.Currently, the products and researches related to the fermentation of medicinal herbs are merely fermented using lactic acid bacteria.

종래의 천마 발효방법으로는 공개특허 제2013-0026123호(공개일자 2013.03.13)가 공개되어 있으며, 이 또한 엑기스를 이용하는 수준에 머물러 있다.As a conventional method of fermenting chicken meat, Patent Publication No. 2013-0026123 (Published date 2013.03.13) has been disclosed, and this has remained at the level of using extracts.

본 발명은 상기와 같은 종래의 문제점을 해결하기 위해 안출한 것으로서, 본 발명의 목적은 천마를 고체 형태에서 발효시켜서 추출 수율 및 생리활성 성분의 증대를 도모하는 동시에 폐용출수의 처리 및 멸균 비용의 감소를 기대할 수 있는 천마 발효물 및 그 발효방법을 제공하는 데 있다.DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method of fermenting chondromatous ginseng in solid form to increase extraction yield and physiologically active ingredient, And a fermentation method thereof.

상기 목적을 달성하기 위해, 본 발명의 천마 발효방법은 건조된 천마를 분쇄하는 분쇄공정, 분쇄된 천마분을 멸균시키는 멸균공정, 멸균된 천마분에 발효균주를 첨가하여 발효시키는 발효공정, 발효된 천마발효물을 숙성시키는 숙성공정, 숙성된 천마숙성물을 건조시키는 건조공정, 건조된 천마숙성물을 볶는 덖음공정을 포함한다.In order to achieve the above object, the present invention provides a method for fermenting chicken meat, comprising the steps of grinding dried chunks, sterilizing the crushed chunmeins, fermenting the fermented broth by adding fermentation strains to sterilized chunks, A fermentation process of fermenting the fermented product of the horse chestnut, a drying process of drying the fermented fermented water, and a frying process of roasting the fermented fermented water.

이때, 상기 발효균주는 아스퍼질러스 오리재, 아스퍼질러스 나이거, 바실러스 서브틸리스 및 모나스쿠스 푸루푸레우스 중 선택된 어느 하나로 이루어진다.At this time, the fermenting bacteria may be any one selected from Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, and Monacus fruifureae.

본 발명의 천마 발효방법은 상기 건조공정으로 건조된 천마숙성물의 덩어리를 풀어서 형성된 알갱이를 여과하는 여과공정을 더 포함할 수 있다.The fermentation method of the present invention may further include a filtration step of filtering the granules formed by loosening the agglomerate of the gel-like material dried in the drying step.

본 발명의 천마 발효방법에서 상기 멸균공정은 천마분에 수분을 분무하고 혼합한 후 80~150℃에서 20~30분간 멸균시키는 것이 바람직한데, 이때 상기 발효균주는 천마분 100중량부에 대해 1~20중량부로 첨가되어 20~40℃에서 1~10일간 발효되는 것이 바람직하다.In the fermentation method of the present invention, it is preferable that the sterilization step is performed by spraying and mixing water on a horse mash and then sterilization at 80 to 150 ° C for 20 to 30 minutes. In this case, By weight and preferably fermented at 20 to 40 DEG C for 1 to 10 days.

본 발명의 천마 발효방법에서 상기 숙성공정은 천마발효물을 40~100℃에서 24~52시간 동안 숙성시키는 것이 바람직하다.In the fermentation method of the present invention, it is preferable that the fermentation of the fermented gum is aged at 40 to 100 ° C for 24 to 52 hours.

한편, 본 발명의 천마 발효물은 상술한 천마 발효방법에 의해 제조된다.On the other hand, the fermented product of the present invention is produced by the above-mentioned fermentation method of the chromatin.

상술한 수단으로 구현된 본 발명에 따르면, 추출 수율, 당도, 환원당, 총당, 총 폴리페놀, 총 플라보노이드, 항산화활성 등이 우수하며, 이에 따라 귤피, 금은화, 단삼, 도라지, 부추, 사삼, 상엽, 죽엽, 천마, 칡, 하수오, 하엽 등을 포함하는 식용약재와 각종 차(茶), 화장품, 비누 등을 포함하는 미용용품 등의 제조 시 주요성분으로 포함시켜서 우수한 기능성 및 상품성을 기대할 수 있는 매우 유용한 효과가 있다.According to the present invention, which is realized by the above-described means, it is possible to provide a method for producing a polyphenol-based polyphenol- It is very useful to be able to expect superior functionality and commerciality by incorporating it as a main ingredient in the production of edible medicinal materials containing various kinds of tea, cosmetics, soap, and the like, including seaweed, ginseng, It is effective.

도 1은 본 발명의 실시예에 의한 공정도.
도 2는 본 발명에 의한 실험예 1의 결과를 나타낸 그래프.
도 3은 본 발명에 의한 실험예 2의 결과를 나타낸 그래프.
도 4는 본 발명에 의한 실험예 3의 결과를 나타낸 그래프.
도 5는 본 발명에 의한 실험예 4의 결과를 나타낸 그래프.
도 6은 본 발명에 의한 실험예 5의 결과를 나타낸 그래프.
도 7은 본 발명에 의한 실험예 6의 결과를 나타낸 그래프.1 is a process diagram according to an embodiment of the present invention;
2 is a graph showing the results of Experimental Example 1 according to the present invention.
3 is a graph showing the results of Experimental Example 2 according to the present invention.
4 is a graph showing the results of Experimental Example 3 according to the present invention.
5 is a graph showing the results of Experimental Example 4 according to the present invention.
6 is a graph showing the results of Experimental Example 5 according to the present invention.
7 is a graph showing the results of Experimental Example 6 according to the present invention.

이하에서는 본 발명의 천마 발효방법을 첨부된 도면을 참조하여 상세히 설명한다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method of fermenting chicken meat according to the present invention will be described in detail with reference to the accompanying drawings.

본 발명에 의한 천마 발효방법은, 세척된 천마를 건조시키는 제1 건조공정, 건조된 천마를 분쇄하는 분쇄공정, 분쇄된 천마분을 멸균시키는 멸균공정, 멸균된 천마분에 발효균주를 첨가하여 발효시키는 발효공정, 발효된 천마발효물을 숙성시키는 숙성공정, 숙성된 천마숙성물을 건조시키는 제2 건조공정, 건조된 천마숙성물의 덩어리를 풀어서 형성된 알갱이를 여과하는 여과공정, 여과된 천마알갱이를 볶는 덖음공정을 포함한다.
The fermentation method of the present invention is a method for fermenting a fermented starch, comprising the steps of: a first drying step of drying the chewed gum, a grinding step of grinding the dried gum, a sterilization step of sterilizing the crushed gum, A fermentation process for fermenting the fermented fermented milk fermentation product, a fermentation process for fermenting fermented fermented milk fermentation product, a second fermentation process for fermenting fermented fermented milk product, a second fermentation process for fermenting fermented fermented milk product, a fermentation process for fermenting fermented fermented milk fermentation product, It includes smoothing process.

먼저, 천마(Gastrodia elata Blume)는 뽕나무버섯균과 공생하는 기생식물인 난초과 천마속에 속하는 여러해살이풀이다. 천마속은 전세계에 약 25종이 있으며, 우리나라에는 천마, 한라천마, 애기천마가 자라고 있다. 땅속 살진 덩이줄기는 두껍고 다육질이며 타원형으로 길이는 약 10cm이고 지름은 3~4.5cm이며 그리 뚜렷하지 않은 환절이 있다. 줄기는 붉은 황적색 및 밤색으로 높이 60~100cm로 곧게 자라며 엽록소를 함유하지 않는다. 봄과 가을에 덩이줄기를 캐는데 가을에 캔 것이 더 좋다. 주요 성분으로 가스트로딘(gastrodin), p-하이드록시벤질 알콜(p-hydroxybenzyl-alcohol), β-시토스테롤(β-sitosterol), 다우코스테롤(daucosterol), 시트르산(citric acid), 메틸에테르(methyl ether), 팔미트산(palmitic acid), 수크로오스(sucrose) 등을 포함한다.First, Gastrodia elata Blume is a perennial plant belonging to an orchid and a genus of parasitic plants symbiotic with Mulberry Mushroom fungus. There are about 25 species of genus in the world. In Korea, there are Chunma, Halla Chima, and Aji Chima. It is thick, fleshy, elliptical, about 10cm long, 3 ~ 4.5cm in diameter, and has not clear cuts. Stem is reddish yellow and red, grows up to 60 ~ 100cm high and does not contain chlorophyll. It is better to have fallen leaves in spring and autumn, and to fall in autumn. The major components are gastrodin, p-hydroxybenzyl-alcohol, β-sitosterol, daucosterol, citric acid, methyl ether ), Palmitic acid, sucrose, and the like.

그리고 천마는 임상적 효능으로서 뇌신경 쇠약증, 진통, 두통, 중풍, 고혈압 등에 효과가 있는 것으로 알려져 있으며, 신경을 튼튼하게 하고 피를 보하고 머리를 검게 하며 신장염과 당뇨병 등에 좋고, 근래에는 콜레스테롤을 저감시키는 등의 효능이 있는 것으로 보고되고 있다.
It is known to have clinical effects such as cranial nerve weakness, analgesia, headache, paralysis, hypertension, etc. It strengthens the nerves, blood and darkens the head, it is good for nephritis and diabetes, and recently it reduces cholesterol Have been reported to have efficacy.

제1 건조공정은 천마에 함유된 수분을 건조시키는 공정으로서, 흐르는 물에 깨끗하게 세척된 천마를 건조시켜서 수분 함수율 10%미만으로 형성한 후 선별된 이물질을 골라낸다. 여기서, 천마는 30~60℃의 온도에서 12~48시간 동안 건조시키는 것이 바람직한데, 이는 천마의 건조 시간이 48시간을 초과하면 약제성분이 변질되고 12시간 미만이면 수분 함수율이 10%를 초과하기 때문이다.
The first drying step is a step of drying the water contained in the gill horse. The gill cleaned in flowing water is dried to form a moisture content of less than 10%, and the selected foreign matter is picked. In this case, it is preferable to dry the horse chestnuts at a temperature of 30 to 60 ° C for 12 to 48 hours. If the drying time of the horse chestnut exceeds 48 hours, the drug component deteriorates. If the drying time is less than 12 hours, Because.

분쇄공정은 건조된 천마를 분쇄기에서 분쇄하여 천마분으로 형성한 후 체에 걸러서 분진을 제거하는 공정이다.
The crushing process is a process of crushing dried chunks in a crusher to form crustaceans, and then filtering the crushed crust to remove dust.

멸균공정은 천마분의 포함된 균을 멸균시키는 공정으로서, 천마분에 수분을 분무하여 고르게 혼합한 후 80~150℃에서 20~30분간 멸균시킨다. 천마분에 수분을 공급하는 이유는 균주의 생육습도를 조절하기 위함이고, 수분 공급량은 천마분 100중량부에 대해 40~200중량부를 공급하는 것이 바람직하다.
The sterilization process is a process to sterilize the bacteria containing a thousand horses. The horses are sprayed with water and uniformly mixed, and sterilized at 80 to 150 ° C for 20 to 30 minutes. The reason why water is supplied to the horse root is to regulate the growth humidity of the strain, and the water supply amount is preferably 40 to 200 parts by weight per 100 parts by weight of horse chestnut.

발효공정은 멸균된 천마분에 발효균주를 첨가하여 발효시키는 공정으로서, 발효균는 천마분의 100중량부에 대해 1~20중량부로 첨가하여 20~40℃에서 1~10일간, 바람직하게는 1~5일간 발효시키며, 이는 오랜 기간의 발효에 의해 천마발효물에서 이취(異臭)가 생성될 수 있기 때문이다. 그리고 발효균은 천마분의 100중량부에 대해 발효균을 1~20중량부로 첨가하는 이유는 20중량부를 초과하여 첨가하면 향미에 방해가 되기 때문이다. 특히, 발효균주는 아스퍼질러스 오리재(Aspergillus oryzae), 아스퍼질러스 나이거(Aspergillus niger), 바실러스 서브틸리스(Bacillus subtilis), 모나스쿠스 푸루푸레우스(Monascus purpureus) 및 기타 식품가공용으로 가능한 발효균주 중 선택된 어느 하나로 이루어지며, 그 중 아스퍼질러스 오리재를 선택하는 것이 바람직하다.
In the fermentation process, a fermentation strain is added to a sterilized horse mash and fermented. The fermentation broth is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of the horse mash, and the mixture is stirred at 20 to 40 DEG C for 1 to 10 days, This is because the fermentation for a long period of time can produce an offensive odor in the fermented product. The reason for adding 1 to 20 parts by weight of the fermenting bacteria to 100 parts by weight of the fermenting bacteria is that the addition of more than 20 parts by weight will interfere with the flavor. Particularly, fermenting bacteria such as Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, Monascus purpureus and other possible fermentation strains for food processing , And it is preferable to select aspergillus oryzae among them.

숙성공정은 천마발효물을 적당한 온도와 조건에서 숙성시켜서 잘 익히기 위한 공정으로서, 천마발효물을 40~100℃에서 24~52시간 동안 숙성시키며, 이에 의해 숙성된 천마숙성물에서는 더욱 깊은 맛을 우려낸다.
The fermentation process is a process for fermenting the fermented product by aging at a suitable temperature and conditions. The fermented fermented product is aged at 40 to 100 ° C. for 24 to 52 hours, I will.

제2 건조공정은 천마숙성물을 다시 건조시키는 공정으로서, 천마숙성물을 30~60℃에서 12~48시간 동안 건조시킨다.
The second drying step is a step of re-drying the gill maturation product, and the gill maturation is dried at 30 to 60 ° C for 12 to 48 hours.

여과공정은 천마숙성물의 알갱이를 여과하는 공정으로서, 덩어리진 천마숙성물을 손으로 비벼서 풀어준 후 체를 이용하여 천마알갱이는 여과하고 미세입자는 골라낸다.
The filtration process is a process of filtrating the granules of the fermented product. The fermented product is rinsed by hand and rinsed, and then filtered using the sieve, and the fine particles are filtered out.

덖음공정은 여과된 천마알갱이를 볶아서 구수한 맛을 살리기 위한 공정으로서, 이러한 덖음공정은 천마알갱이를 150~200℃에서 원적외선으로 10~30분간 볶는 것이다.
This is a process for frying filtered palm kernel pieces to relieve the taste. The frying process is to roast chicken seeds at 150 ~ 200 ℃ for 10 ~ 30 minutes with far infrared rays.

이하, 실시예 및 실험예를 통해 본 발명의 구성 및 작용효과를 보다 구체적으로 설명한다.Hereinafter, the structure and effect of the present invention will be described in more detail with reference to Examples and Experimental Examples.

<실시예 1>&Lt; Example 1 >

세척된 천마를 수분 함수율 10%미만으로 건조시키는 제1 건조공정, 건조된 천마 10kg을 분쇄하는 분쇄공정, 천마분 100중량부에 대해 60, 100, 140중량부 별로 수분을 분무 및 혼합한 각각을 121℃에서 30분간의 멸균시키는 멸균공정, 각각의 천마분 100중량부에 대해 1중량부의 아스퍼질러스 오리재를 첨가하여 30℃에서 24, 48, 72시간 별로 배양기를 이용하여 발효시키는 발효공정, 각각의 천마발효물을 70℃에서 2일간 고압멸균기를 이용하여 숙성시키는 숙성공정, 각각의 천마숙성물을 57℃에서 48시간 동안 건조시키는 제2 건조공정, 각각의 덩어리진 천마숙성물을 비벼서 알갱이를 여과하는 여과공정, 여과된 각각의 천마알갱이를 180℃에서 원적외선으로 볶는 덖음공정을 거쳐 7㎏의 천마고체발효물을 제조하였다.A first drying step of drying the washed horse chestnut with a water content of less than 10%, a grinding step of grinding 10 kg of dried chunmeat, and spraying and mixing the water by 60, 100, and 140 parts by weight, respectively, A sterilization step of sterilizing for 30 minutes at 121 DEG C, a fermentation step of adding 1 part by weight of Aspergillus oryzae to 100 parts by weight of each gelatin and fermenting the mixture at 30 DEG C for 24, 48, or 72 hours using an incubator, Aging step of aging each fermented product of Chionmae using a high pressure sterilizer at 70 캜 for 2 days, a second drying step of drying the respective fermented products at 57 캜 for 48 hours, grinding each agglomerated chitin, And 7 kg of horse chestnut solid fermented product were prepared by filtration, filtration of each of the filtered chunks and firing with far infrared rays at 180 ° C.

각각의 천마고체발효물 1g에 증류수 50㎖를 넣고 열수추출기를 이용하여 100℃에서 30분간 환류 추출하였으며, 이 추출액은 여과지(filter paper No.1, Watman)로 여과한 후(이하 ‘여과액’이라 함), 추출 중 소모된 오차를 방지하기 위해 여과액이 50㎖가 되도록 증류수를 보충하였다.50 ml of distilled water was added to 1 g of fermented solid fermentation broth, and the mixture was refluxed for 30 minutes at 100 ° C using a hot water extractor. The extract was filtered with a filter paper No. 1 (Watman) ), And distilled water was added so that the filtrate became 50 ml in order to prevent the consumed error during extraction.

<비교예 1>&Lt; Comparative Example 1 &

세척된 천마 1g에 증류수 50㎖를 넣고 열수추출기를 이용하여 100℃에서 30분간 환류 추출하였으며, 이 추출액은 여과지(filter paper No.1, Watman)로 여과한 후(이하 ‘여과액’이라 함), 추출 중 소모된 오차를 방지하기 위해 여과액이 50㎖가 되도록 증류수를 보충하였다.The filtrate was filtered through filter paper No. 1 (Watman) (hereinafter referred to as "filtrate"), and the filtrate was filtered through a filter paper No. 1 (Watman) , And distilled water was added so that the filtrate became 50 ml in order to prevent the consumed error during extraction.

<실험예 1><Experimental Example 1>

실시예 1과 비교예 1에 의해 수득된 추출물의 추출율을 당도계로 측정하여 도 2에서 그래프로 나타내었으며, 이는 당도계의 단위 Brix%는 수용액 속에 녹아 있는 용질의 양을 %단위, 즉 ‘가용성 고형분’을 나타낸 것이므로 추출액의 수율을 측정할 수 있기 때문이다.The extraction rate of the extract obtained in Example 1 and Comparative Example 1 was measured by a sugar balance meter and is shown in FIG. 2 as a graph. The unit Brix% of the sugar balance is expressed as a percentage of the solute dissolved in the aqueous solution, Since the yield of the extract can be measured.

실험예 1 및 도 2의 결과로부터, 실시예 1에 의해 수득된 추출물의 당도가 비교예 1에 의해 수득된 추출물의 당도보다 최대 3배까지 증가하였으며, 이에 따라 실시예 1의 조건, 즉 발효조건에 따른 추출액의 수율은 함수율이 높고 발효시간이 길어질수록 증가함을 알 수 있다.
From the results of Experimental Example 1 and Fig. 2, the sugar content of the extract obtained in Example 1 was increased up to 3 times higher than that of the extract obtained in Comparative Example 1. Thus, the conditions of Example 1, The yield of extract was increased with increasing water content and fermentation time.

<실시예 2>&Lt; Example 2 >

실험예 1에서 추출한 각각의 추출물을 5배로 희석한 용액 1㎖에 DNS(Dinitro salicylic acid)시약 1㎖을 첨가하여 끓는 물에 5분 동안 중탕한 뒤 차가운 물에 1분간 식히고 증류수 3㎖을 잘 혼합하여 UV-spectrophotometer를 이용하여 550㎚에서 흡광도를 측정하였다.Add 1 ml of Dinitro salicylic acid (DNS) reagent to 1 ml of a 5-fold diluted solution of each extract from Experimental Example 1, boil for 5 minutes in boiling water, cool for 1 minute in cold water, mix well with 3 ml of distilled water The absorbance was measured at 550 nm using a UV-spectrophotometer.

<비교예 2>&Lt; Comparative Example 2 &

비교예 1에서 추출한 추출물을 5배로 희석한 용액 1㎖에 DNS(Dinitro salicylic acid)시약 1㎖을 첨가하여 끓는 물에 5분 동안 중탕한 뒤 차가운 물에 1분간 식히고 증류수 3㎖을 잘 혼합하여 UV-spectrophotometer를 이용하여 550㎚에서 흡광도를 측정하였다.1 ml of a dinitro salicylic acid (DNS) reagent was added to 1 ml of the solution obtained by diluting the extract extracted from Comparative Example 1 5 times, boiled in boiling water for 5 minutes, cooled in cold water for 1 minute, mixed with 3 ml of distilled water, Absorbance was measured at 550 nm using a -spectrophotometer.

<실험예 2><Experimental Example 2>

실시예 2와 비교예 2에서 측정된 흡광도는 표준물질 glucose를 이용하여 작성된 표준곡선을 통해 검량선을 작성하여 시료 100g 중의 glucose equivalents(mg GL/100g)로 환원당을 도 3에서 그래프로 나타내었다.The absorbance measured in Example 2 and Comparative Example 2 was plotted using a standard curve prepared using a standard substance glucose, and the reducing sugar was shown in FIG. 3 as glucose equivalents (mg GL / 100 g) in 100 g of a sample.

상기 실험예 2 및 도 3의 결과로부터, 실시예 2에 의해 수득된 추출물의 환원당 함량은 비교예 2에 의해 수득된 추출물의 환원당 함량보다 최대 4.4배 정도까지 증가하였으며, 이에 따라 실시예 2의 조건, 즉 발효조건에 따른 추출액의 환원당 함량이 함수율이 높고 발효시간이 길어질수록 증가함을 알 수 있다.
From the results of Experimental Example 2 and FIG. 3, the reducing sugar content of the extract obtained in Example 2 was increased to about 4.4 times higher than the reducing sugar content of the extract obtained in Comparative Example 2, , That is, the reducing sugar content of the extract according to fermentation conditions increases with increasing water content and fermentation time.

<실시예 3>&Lt; Example 3 >

실시예 1에서 추출한 각각의 추출액을 100배로 희석한 용액 1㎖에 5% 페놀(Phenol) 시약 1㎖을 첨가하고 95% 황산(H2SO4 ) 5㎖을 강하게 반응시킨 후 30분간 방치시킨 다음 혼합하여 480㎚에서 흡광도를 측정하였다.1 ml of a 5% phenol reagent was added to 1 ml of a solution obtained by diluting 100 times of each of the extracts obtained in Example 1, 5 ml of 95% sulfuric acid (H 2 SO 4 ) was strongly reacted, and the mixture was allowed to stand for 30 minutes And the absorbance was measured at 480 nm.

<비교예 3>&Lt; Comparative Example 3 &

비교예 1에서 추출한 추출액을 100배로 희석한 용액 1㎖에 5% 페놀(Phenol) 시약 1㎖을 첨가하고 95% 황산(H2SO4 ) 5㎖을 강하게 반응시킨 후 30분간 방치시킨 다음 혼합하여 480㎚에서 흡광도를 측정하였다.1 ml of a 5% phenol reagent was added to 1 ml of a solution obtained by diluting the extract solution obtained in Comparative Example 1 100 times, 5 ml of 95% sulfuric acid (H 2 SO 4 ) was strongly reacted, and the mixture was allowed to stand for 30 minutes, Absorbance was measured at 480 nm.

<실험예 3><Experimental Example 3>

실시예 3과 비교예 3에서 측정된 흡광도는 표준물질 글루코스(glucose)를 이용하여 작성된 표준곡선을 통해 검량선을 작성하여 시료 100g 중의 glucose equivalents(mg GL/100g)로 총당을 도 4에서 그래프로 나타내었다.The absorbance measured in Example 3 and Comparative Example 3 was calibrated using a standard curve prepared using a standard substance glucose, and the glucose equivalent (mg GL / 100 g) in 100 g of the sample was plotted as a total sugar in FIG. 4 .

상기 실험예 3 및 도 4의 결과로부터, 실시예 3에 의해 수득된 추출물의 총당 함량은 비교예 3에 의해 수득된 추출물의 총당 함량보다 최대 3.9배 정도까지 증가하였으며, 이에 따라 실시예 3의 조건, 즉 발효조건에 따른 추출액의 환원당 함량은 대부분 비슷하나 함수율이 높을 때 발효시간이 길어질수록 감소함을 알 수 있다.
From the results of Experimental Example 3 and FIG. 4, the total sugar content of the extract obtained in Example 3 was increased up to about 3.9 times the total sugar content of the extract obtained in Comparative Example 3, , That is, the reducing sugar content of the extract according to the fermentation condition is almost the same, but it is decreased when the fermentation time is long when the water content is high.

<실시예 4><Example 4>

실시예 1에서 추출한 각각의 추출액을 2배로 희석한 용액 200㎕에 Folin-Ciocalteu 시약 200㎕을 첨가하여 상온에서 6분 동안 반응시키고, 7% sodium carbonate(Na2CO3) 2㎖을 첨가하여 상온에서 90분간 방치시켰다.200 F of Folin-Ciocalteu reagent was added to 200 희 of the diluted solution of each extract extracted in Example 1, reacted at room temperature for 6 minutes, 2 ml of 7% sodium carbonate (Na 2 CO 3 ) was added, For 90 minutes.

<비교예 4>&Lt; Comparative Example 4 &

비교예 1에서 추출한 추출액을 2배로 희석한 용액 200㎕에 Folin-Ciocalteu 시약 200㎕을 첨가하여 상온에서 6분 동안 반응시키고, 7% sodium carbonate(Na2CO3) 2㎖을 첨가하여 상온에서 90분간 방치시켰다.Comparative Example 1 by addition of Folin-Ciocalteu reagent 200㎕ a solution 200㎕ diluted extract was extracted two times from the reaction and for 6 minutes at room temperature, 7% sodium carbonate (Na 2 CO 3) 90 at room temperature by the addition of 2㎖ Min.

<실험예 4><Experimental Example 4>

실시예 4와 비교예 4의 시액을 725㎚에서 흡광도를 측정하여 표준물질 gallic acid를 통해 작성된 표준곡선을 이용하여 검량선을 작성한 시료 100g 중의 gallic acid equivalents(mg GAE/100g)로 총 폴리페놀 함량을 도 5에서 그래프로 나타내었다.The absorbances of the test solutions of Example 4 and Comparative Example 4 were measured at 725 nm, and the total polyphenol content was measured by gallic acid equivalents (mg GAE / 100 g) in a 100 g sample prepared using a standard curve prepared using a standard material gallic acid And is shown graphically in FIG.

상기 실험예 4 및 도 5의 결과로부터, 실시예 4에 의해 수득된 시액의 총 폴리페놀 함량은 비교예 4에 의해 수득된 시액의 총 폴리페놀 함량보다 최대 2.9배 정도까지 증가하였으며, 이에 따라 실시예 4의 조건, 즉 발효조건에 따른 추출액의 총 폴리페놀 함량은 함수율이 높고 발효시간이 길어질수록 증가하는 것으로 나타났다.
From the results of Experimental Example 4 and FIG. 5, the total polyphenol content of the test solution obtained in Example 4 was increased to 2.9 times that of the total polyphenol content of the test solution obtained in Comparative Example 4, The total polyphenol content of the extract according to the condition of Example 4, that is, the fermentation conditions, was found to be increased as the water content increased and the fermentation time increased.

<실시예 5>&Lt; Example 5 >

실시예 1에서 추출한 각각의 시액 1㎖에 5% NaNO 300㎕을 넣고 5분간 방치하였다. 다시 10% AlCl3를 300㎕을 넣고 6분간 방치한 다음 1M NaOH 2㎖을 첨가하여 혼합하였다.300 ml of 5% NaNO was added to 1 ml of each test solution extracted in Example 1 and left for 5 minutes. Then, 300 μl of 10% AlCl 3 was added, and the mixture was allowed to stand for 6 minutes, followed by the addition of 2 ml of 1 M NaOH.

<비교예 5>&Lt; Comparative Example 5 &

비교예 1에서 추출한 시액 1㎖에 5% NaNO 300㎕을 넣고 5분간 방치하였다. 다시 10% AlCl3를 300㎕을 넣고 6분간 방치한 다음 1M NaOH 2㎖을 첨가하여 혼합하였다.300 ml of 5% NaNO was added to 1 ml of the solution extracted in Comparative Example 1 and left for 5 minutes. Then, 300 μl of 10% AlCl 3 was added, and the mixture was allowed to stand for 6 minutes, followed by the addition of 2 ml of 1 M NaOH.

<실험예 5><Experimental Example 5>

실시예 5와 비교예 5의 시액을 510㎚에서 흡광도 값을 측정하였으며, 표준물질은 catechin을 이용하여 검량선을 작성한 후 시료 100g 중의 catechin equivalents(mg CA/100g)로 총 플라보노이드 함량을 도 6에서 그래프로 나타내었다.The absorbances of the samples of Example 5 and Comparative Example 5 were measured at 510 nm. The calibration curves were prepared using catechin as a reference material, and the total flavonoid content was determined by catechin equivalents (mg CA / 100 g) Respectively.

상기 실험예 5 및 도 6의 결과로부터, 실시예 5에 의해 측정된 총 플라보노이드의 함량은 함수율이 높고 발효시간이 길어질수록 비교예 5에 의해 측정된 총 플라보노이드의 함량보다 증가하는 것으로 나타났지만 대부분이 비교예 5 보다 감소함을 알 수 있다.
From the results of Experimental Example 5 and FIG. 6, it was found that the content of total flavonoids as measured by Example 5 was higher than that of total flavonoids measured by Comparative Example 5 as the water content was high and the fermentation time was longer, Which is lower than that of Comparative Example 5.

<실시예 6>&Lt; Example 6 >

실시예 1에서 추출한 각각의 추출액을 10배로 희석한 용액 200㎕와 0.15mM DPPH 용액 800uL를 혼합하고 암실에서 20분 방치하였다.200 占 퐇 of a solution obtained by diluting each of the extracts obtained in Example 1 ten times and 800 占 퐇 of a 0.15 mM DPPH solution were mixed and allowed to stand in a dark room for 20 minutes.

<비교예 6>&Lt; Comparative Example 6 >

비교예 1에서 추출한 추출액을 10배로 희석한 용액 200㎕와 0.15mM DPPH 용액 800uL를 혼합하고 암실에서 20분 방치하였다.200 占 퐇 of a solution obtained by diluting the extract solution obtained in Comparative Example 1 10 times and 800 占 퐇 of 0.15 mM DPPH solution were mixed and allowed to stand in a dark room for 20 minutes.

<실험예 6><Experimental Example 6>

실시예 6과 비교예 6의 시액을 517㎚에서 흡광도를 측정하여 도 7에서 그래프로 나타내었으며, 표준물질로는 ascorbic acid를 사용하고, 소거활성은 ascorbic acid의 농도에 따른 흡광도의 단순 회귀식에서 구한 ascorbic acid equivalents value (mg AA/100g)로 나타내었다. 참고로, DPPH는 안정한 프리라디칼(free radical)로서, 이들이 전자공여할 수 있는 다른 항산화 물질과 반응하게 되면 본래의 자색에서 무색으로 변하게 되므로, 단순하면서도 신속하게 측정 대상 시료의 전자공여에 의한 활성 라디칼 소거능을 측정하는 방법으로서 다양한 종류의 시료에 대하여 널리 이용되고 있다.The absorbances of the test solutions of Example 6 and Comparative Example 6 were measured at 517 nm and plotted in FIG. 7. The ascorbic acid was used as a standard substance and the scavenging activity was determined by simple regression equation of absorbance according to the concentration of ascorbic acid ascorbic acid equivalents value (mg AA / 100g). For reference, DPPH is a stable free radical, and when it reacts with other antioxidants capable of electron donation, it changes from original purple color to colorless. Therefore, DPPH can be simply and rapidly obtained by electron donation of an active radical And is widely used for various kinds of samples as a method of measuring the scavenging ability.

상기 실험예 6 및 도 7의 결과로부터, 실시예 6에 의한 시액의 항산화활성이 비교예 6에 의한 시액의 항산화활성에 비해 최대 13배 정도까지 증가하였으며, 이에 따라 실시예 6의 조건, 즉 발효조건에 따른 추출액의 항산화 활성은 함수율이 높고 발효시간이 길어질수록 증가함을 알 수 있다.
From the results of Experimental Example 6 and FIG. 7, the antioxidative activity of the test solution according to Example 6 was increased to about 13 times higher than the antioxidative activity of the test solution according to Comparative Example 6, The antioxidant activity of the extracts according to the condition was increased with increasing water content and fermentation time.

이상의 실험예들을 통해 살펴본 바와 같이, 본 발명의 천마 발효방법에 의하면 추출액의 수율, 당도, 환원당, 총당, 총 폴리페놀, 총 플라보노이드, 항산화활성 등이 우수하므로 귤피, 금은화, 단삼, 도라지, 부추, 사삼, 상엽, 죽엽, 천마, 칡, 하수오, 하엽 등을 포함하는 식용약재, 각종 차(茶), 화장품, 비누 등을 포함하는 미용용품 등의 제조 시 주요성분으로 포함시켜서 우수한 기능성 및 상품성을 기대할 수 있다.
According to the fermentation method of the present invention, the yield, the sugar content, the reducing sugar, the total sugar, the total polyphenol, the total flavonoid and the antioxidant activity of the extract of the present invention are excellent. It is expected to have excellent functionality and commerciality by including it as a main ingredient in the production of cosmetic products including various kinds of tea (tea), cosmetics, soap, etc., including medicinal herbs including samsan, .

본 발명은 상술한 실시 예에만 한정되는 것이 아니라, 본 발명의 요지를 벗어나지 않는 범위 내에서 다양한 형태로 개량, 변경, 대체, 부가할 수 있음은 당해 기술분야에서 통상의 지식을 가진 자라면 용이하게 이해할 수 있을 것이다. 이러한 개량, 변경, 대체, 부가에 의한 실시가 이하의 특허청구범위의 범주에 속하는 것이라면 그 기술사상 역시 본 발명에 속하는 것임은 자명하다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. You will understand. It is obvious that the technical idea belongs to the invention if the practice of such improvement, change, substitution or addition is included in the scope of the following claims.

10 : 제1 건조공정 20 : 분쇄공정
30 : 멸균공정 40 : 발효공정
50 : 숙성공정 60 : 제2 건조공정
70 : 여과공정 80 : 덖음공정10: First drying step 20: Grinding step
30: Sterilization process 40: Fermentation process
50: Aging process 60: Second drying process
70: filtration process 80: filtration process

Claims (8)

세척된 천마를 30~60℃에서 12~48시간 동안 건조시켜서 수분 함수율 10%미만으로 형성시키는 제1 건조공정,
건조된 천마를 분쇄하는 분쇄공정,
분쇄된 천마분 100중량부에 대해 40~200중량부의 수분을 분무하고 혼합한 후 멸균시키는 멸균공정,
멸균된 천마분 100중량부에 대해 1~20중량부의 발효균주를 첨가하여 20~40℃에서 1~5일간 발효시키는 발효공정,
발효된 천마발효물을 70℃에서 24시간 동안 숙성시키는 숙성공정,
숙성된 천마숙성물을 57℃에서 48시간 동안 건조시키는 제2 건조공정,
건조된 천마숙성물의 덩어리를 풀어서 형성된 알갱이를 여과하는 여과공정,
건조된 천마알갱이를 180℃에서 10~30분 동안 볶는 덖음공정
을 포함하는 천마 발효방법.A first drying step of drying the washed horse chestnut at 30 to 60 DEG C for 12 to 48 hours to form a water moisture content of less than 10%
A crushing process for crushing the dried rhizome,
A sterilization step in which 40 to 200 parts by weight of water is sprayed and mixed with 100 parts by weight of crushed chic horses and sterilized,
A fermentation process in which 1 to 20 parts by weight of a fermentation strain is added to 100 parts by weight of sterilized horse chestnut and fermented at 20 to 40 DEG C for 1 to 5 days,
Fermented fermented milk fermented product is aged at 70 DEG C for 24 hours,
A second drying step of drying the aged gill maturation product at 57 DEG C for 48 hours,
A filtering step of filtering the granules formed by loosening the agglomerate of the dried gill mat,
Roasting of dried chestnut grains at 180 ℃ for 10 ~ 30 minutes
&Lt; / RTI &gt; 청구항 1에 있어서,
상기 발효균주는 아스퍼질러스 오리재, 아스퍼질러스 나이거, 바실러스 서브틸리스 및 모나스쿠스 푸루푸레우스 중 선택된 어느 하나로 이루어지는 것을 특징으로 하는 천마 발효방법.The method according to claim 1,
Wherein the fermenting microorganism is selected from the group consisting of Aspergillus oryzae, Aspergillus niger, Bacillus subtilis, and Monacus fruifureae. 삭제delete 삭제delete 삭제delete 삭제delete 삭제delete 청구항 1의 방법으로 제조된 천마 발효물.A fermented product of a fermented chicken produced by the method of claim 1.
KR20130047905A 2013-04-30 2013-04-30 Fermentation substance of gastrodia elata blume and fermentation method thereof KR101494592B1 (en)

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