KR102089212B1 - Food including complex microbial agents and method for manufacturing thereof - Google Patents
Food including complex microbial agents and method for manufacturing thereof Download PDFInfo
- Publication number
- KR102089212B1 KR102089212B1 KR1020190065934A KR20190065934A KR102089212B1 KR 102089212 B1 KR102089212 B1 KR 102089212B1 KR 1020190065934 A KR1020190065934 A KR 1020190065934A KR 20190065934 A KR20190065934 A KR 20190065934A KR 102089212 B1 KR102089212 B1 KR 102089212B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- lactobacillus
- bacillus
- food
- cfu
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 230000000813 microbial effect Effects 0.000 title claims description 41
- 238000000034 method Methods 0.000 title abstract description 19
- 238000004519 manufacturing process Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000002131 composite material Substances 0.000 claims abstract description 32
- 239000002253 acid Substances 0.000 claims abstract description 20
- 210000000941 bile Anatomy 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 102000038379 digestive enzymes Human genes 0.000 claims abstract description 19
- 108091007734 digestive enzymes Proteins 0.000 claims abstract description 19
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 17
- 235000009566 rice Nutrition 0.000 claims abstract description 17
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 9
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 9
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 9
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 9
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 235000013976 turmeric Nutrition 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 23
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 23
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 23
- 240000001929 Lactobacillus brevis Species 0.000 claims description 19
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 19
- 241001513496 Bacillus fumarioli Species 0.000 claims description 16
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 16
- 241000193749 Bacillus coagulans Species 0.000 claims description 11
- 229940054340 bacillus coagulans Drugs 0.000 claims description 11
- 241000028630 Lactobacillus acidipiscis Species 0.000 claims description 10
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 8
- 244000241838 Lycium barbarum Species 0.000 claims description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 8
- 241001610592 Bacillus galactosidilyticus Species 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 63
- 241000894006 Bacteria Species 0.000 abstract description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 26
- 239000004310 lactic acid Substances 0.000 abstract description 13
- 235000014655 lactic acid Nutrition 0.000 abstract description 13
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 238000001035 drying Methods 0.000 abstract description 9
- 241000208340 Araliaceae Species 0.000 abstract description 8
- 238000011081 inoculation Methods 0.000 abstract description 8
- 230000001965 increasing effect Effects 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 6
- 235000021404 traditional food Nutrition 0.000 abstract description 4
- 235000018927 edible plant Nutrition 0.000 abstract description 3
- 235000017615 Acanthopanax sessiliflorus Nutrition 0.000 abstract 1
- 244000167222 Acanthopanax sessiliflorus Species 0.000 abstract 1
- 241001106041 Lycium Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000021107 fermented food Nutrition 0.000 description 19
- 241000186660 Lactobacillus Species 0.000 description 18
- 229940039696 lactobacillus Drugs 0.000 description 18
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 16
- 241000209094 Oryza Species 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 239000006041 probiotic Substances 0.000 description 12
- 235000018291 probiotics Nutrition 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 10
- 239000002609 medium Substances 0.000 description 7
- 239000008213 purified water Substances 0.000 description 7
- 241000588724 Escherichia coli Species 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- 241000191967 Staphylococcus aureus Species 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000001967 plate count agar Substances 0.000 description 4
- 239000006150 trypticase soy agar Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 241000178948 Lactococcus sp. Species 0.000 description 2
- 241001468192 Leuconostoc citreum Species 0.000 description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 2
- 241000186779 Listeria monocytogenes Species 0.000 description 2
- 241000158509 Listeria monocytogenes FSL F6-684 Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000009630 liquid culture Methods 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 230000000243 photosynthetic effect Effects 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 239000013615 primer Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 108020004465 16S ribosomal RNA Proteins 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000304886 Bacilli Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 206010007134 Candida infections Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186840 Lactobacillus fermentum Species 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000186610 Lactobacillus sp. Species 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000965142 Leuconostoc kimchii Species 0.000 description 1
- 241001627205 Leuconostoc sp. Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 239000013616 RNA primer Substances 0.000 description 1
- 241000191963 Staphylococcus epidermidis Species 0.000 description 1
- 241000194022 Streptococcus sp. Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000003984 candidiasis Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000005934 immune activation Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 208000002551 irritable bowel syndrome Diseases 0.000 description 1
- 229940012969 lactobacillus fermentum Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
- A23V2200/3204—Probiotics, living bacteria to be ingested for action in the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A23Y2220/13—
-
- C12R1/25—
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Genetics & Genomics (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
본 발명은 전통식품과 식용식물에서 분리한 젖산균, 간균 등을 포함하는 내산성, 내담즙성 및 소화효소에 대한 안정성이 우수한 미생물을 이용하여 제조한 복합미생물 제제를 포함하는 식품 및 이 식품의 제조 방법에 관한 것이다. The present invention is a food containing a composite microbial agent prepared using microorganisms having excellent acid resistance, bile resistance, and digestive enzyme stability, including lactic acid bacteria and bacilli isolated from traditional foods and edible plants, and a method for manufacturing the food It is about.
프로바이오틱스란 장내 세균총의 밸런스를 개선함으로써, 숙주에 유익한 작용을 가져오는 살아 있는 미생물이라고 정의할 수 있다. 프로바이오틱스가 갖는 기능으로서, 면역 활성화 작용, 변비·설사의 방지, 혈중 콜레스테롤의 저하 작용, 혈압 강하 작용 등이 보고되어 있다. 프로바이오틱스의 섭취가 병원 미생물의 침입을 방지하여, 생활 습관병을 예방하는 것이 기대되고 있다. 현재 실용되고 있는 대표적인 프로바이오틱스로서 유산균을 들 수 있다. 현재까지 알려진 대부분의 프로바이오틱스는 락토바실러스 속(Lactobacillus sp.), 락토코커스 속(Lactococcus sp.), 스트렙토코커스 속(Streptococcus sp.), 류코노스톡 속(Leuconostoc sp.), 및 페디오코커스 속(Pedicoccus sp.) 등에 속하는 유산균들이며 일부 바실러스(Bacillus) 등을 포함하고 있다. 프로바이오틱스는 유당 불내증 및 결장암 예방, 콜레스테롤 및 혈압 저하, 면역기능 개선, 감염 예방, 무기물의 흡수개량, 스트레스로 인한 유해 세균의 성장 방지 및 과민성대장증후군과 결장염 개선 등의 효과가 있다고 보고되어 있고, 면역시스템을 강하게 하며, 칸디다증과 관련된 장 질환 치료와 항생제로서 권고되어 왔다. 상기와 같은 유산균을 비롯한 미생물들이 프로바이오틱스로 인정받기 위해서는 위산과 담즙산에서 살아남아 소장까지 도달하여 장에서 증식하고 정착하여야 하며 장관 내에서 유용한 효과를 나타내어야 하고 독성이 없으며 비병원성이어야 한다.Probiotics can be defined as living microorganisms that have beneficial effects on the host by improving the balance of the gut flora. As a function of probiotics, immune activation, prevention of constipation and diarrhea, lowering of blood cholesterol, lowering of blood pressure, and the like have been reported. It is expected that ingestion of probiotics prevents invasion of pathogenic microorganisms and prevents lifestyle-related diseases. Lactic acid bacteria are mentioned as a typical probiotic currently in use. Most probiotics known to date are of the genus Lactobacillus sp., Lactococcus sp., Streptococcus sp., Leuconostoc sp., And Pediococcus genus ( Pedicoccus sp.), And some of them include Bacillus . Probiotics have been reported to have effects such as preventing lactose intolerance and colon cancer, lowering cholesterol and blood pressure, improving immune function, preventing infection, improving absorption of minerals, preventing growth of harmful bacteria due to stress, and improving irritable bowel syndrome and colitis. It strengthens the system and has been recommended as an antibiotic and treatment for intestinal diseases related to candidiasis. In order for microorganisms including lactic acid bacteria to be recognized as probiotics, they must survive gastric and bile acids, reach the small intestine, multiply and settle in the intestine, exhibit useful effects in the intestinal tract, and should be non-toxic and non-pathogenic.
전통 발효 식품으로부터 분리, 동정 되어 장질환 치료용 조성물 및 면역 증강용 조성물로 사용되는 락토바실러스 플란타룸 CJLP243(Lactobacillus plantarum CJLP243)이 신규한 균주로 한국공개특허 제2011-0046020호에 보고되었고, 한국등록특허 제1014872호에는 콩 발효물을 유효성분으로 하는 김치 유산균 락토바실러스 플랜타룸(Lactobacillus plantarum), 류코노스톡 김치아이(Leuconostoc kimchii), 류코노스톡 시트레움(Leuconostoc citreum), 류코노스톡 메센테로이드스 (Leuconostoc mesenteroides) 및 락토바실러스 사케이(Lactobacillus sakei)이 등이 제시되어 있다. 한국등록특허 제0123946호에는 박테리오신을 생산하여 유해 미생물의 생육을 억제하며 식품, 의약품, 생활용품에 광범위하게 사용될 수 있는 새로운 락토코커스속(Lactococcus sp.) 락토바실러스 델부루에키(Lactobacillus delbrueckii IFO 3202), 락토바실러스 퍼멘텀(Lactobacillus fermentum IFO 3023), 락토바실러스 락티스 서브스피시스 락티스(Lactobacillus lactis subsp. lactis ML3), 류코노스톡 메센테로이데스(Leuconostoc mesenteroides KFCC 11324), 대장균(Escherichia coli A2), 슈도모나스 플루오레슨스(Pseudomonas fluorescence), 스타필로코커스 오레우스(Staphylococcus aureus), 스타필로코커스 에피더미디스(Staphylococcus epidermidis KFCC 35494), 리스테리아 모노사이토게네스(Listeria monocytogenes ATCC 15313), 리스테리아 모노사이토게네스(Listeria monocytogenes ATCC 35152) 등의 유산균이 제시되어 있다. 또한 국외연구로는 유럽의 공개특허번호 제1998-063570호에서 두 종류 이상의 유산균으로 구성된 생균 제품에 한가지 이상의 올리고당의 혼합물을 함유하는 식이용조성물에 관한 것이 있으며, 미국의 제5718894호에서 유산균과 당화균을 이용한 장질환 개선 생균제품에 대한 연구를 하였다. 이런 종래의 기술들은 단일 생균 제제나 한두 종류의 미생물제제를 혼합하여 만든 것이어서 효능 효과가 단편적이거나 제한적이다. Lactobacillus plantarum CJLP243 ( Lactobacillus plantarum CJLP243), which has been isolated and identified from traditional fermented foods and used as a composition for treating bowel disease and a composition for enhancing immunity, has been reported in Korean Patent Publication No. 2011-0046020, Korea In the registered patent No. 1014872, Lactobacillus plantarum , Leuconostoc kimchii , Leuconostoc citreum , Leuconostoc citreum , Leuconostoc metresteroid Leuconostoc mesenteroides and Lactobacillus sakei have been suggested. Korean Registered Patent No. 0123946 inhibits the growth of harmful microorganisms by producing bacteriocin and is a new Lactococcus sp. Lactobacillus delbrueckii IFO 3202 that can be widely used in food, medicine, and household products. , Lactobacillus fermentum IFO 3023, Lactobacillus lactis subsp. Lactis ML3, Leuconostoc mesenteroides KFCC 11324, Escherichia coli A2, Escherichia coli A2 Pseudomonas fluorescence , Staphylococcus aureus , Staphylococcus epidermidis KFCC 35494, Listeria monocytogenes ATCC 15313, Listeria monocytogenes ( Listeria monocytogenes ATCC 15313) Lactobacillus such as Listeria monocytogenes ATCC 35152) has been suggested. In addition, as an overseas study, there is a dietary composition containing a mixture of one or more oligosaccharides in a living cell product composed of two or more types of lactic acid bacteria in European Patent Publication No. 1998-063570, and lactic acid bacteria and saccharification in US No. 5718894 A study was conducted on live bacteria products for improving bowel disease using bacteria. These conventional techniques are made by mixing a single probiotic preparation or one or two types of microbial agents, so the efficacy effect is fragmentary or limited.
한편, 자연계에 존재하는 많은 미생물 중에서 사람에게 유익한 미생물 수 종 내지 수십 종을 조합하여 배양한 것을 유용미생물이라 한다. 이러한 유용미생물로는 효모균, 유산균 및 광합성세균 등 많은 미생물이 있으며, 이들 균들 간의 복합한 공존공영 관계가 만들어내는 발효생성물의 항산화력, 증가된 생존력 등이 유용미생물의 효과라고 할 수 있다. 한국등록특허 제1138684호에는 서로 다른 균종들이 결합을 이루어 생존율과 활성률이 증가된 전통식품에서 추출한 유산균, 효모균, 납두균, 아세트산균, 광합성세균을 포함하는 유용미생물의 복합체가 제시되어 있다.On the other hand, among many microorganisms present in the natural world, a combination of several to several dozen microorganisms beneficial to humans is cultured as useful microorganisms. These useful microorganisms include many microorganisms such as yeast, lactic acid bacteria and photosynthetic bacteria, and the antioxidant power and increased viability of fermentation products created by the complex coexistence coexistence relationship between these bacteria can be said to be the effects of useful microorganisms. Korean Registered Patent No. 1138684 proposes a complex of useful microorganisms, including lactic acid bacteria, yeast bacteria, lead bean bacteria, acetic acid bacteria, and photosynthetic bacteria, extracted from traditional foods having different survival rates and increased activity rates by combining different species.
본 발명자는 위와 같은 점에 착안하여 다양한 종류의 미생물이 혼합되어 있어 이들 간의 시너지효과를 통해 더욱 우수한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 복합미생물 제제를 이용하여 제조된 식품의 제조방법과 이러한 방법에 의해 제조된 식품을 제공하고자 한다.In view of the above points, the present inventor has various types of microorganisms mixed, and thus, a method for producing foods prepared using a composite microbial agent having better acid resistance, bile resistance, and stability to digestive enzymes through synergy between them. And to provide food prepared by these methods.
본 발명은 전통식품과 식용식물에서 분리한 유산균, 간균 등을 포함하는 내산성, 내담즙성 및 소화효소에 대한 안정성이 우수한 미생물들을 분리한 후, 상기 미생물들로 제조한 복합미생물 제제를 이용하여 만들어진 식품을 제공하고자 한다.The present invention is made by using microorganisms excellent in acid resistance, bile resistance, and stability to digestive enzymes, including lactic acid bacteria and liver bacteria, separated from traditional foods and edible plants, and then using a composite microbial agent prepared from the microorganisms. You want to provide food.
상기 목적을 달성하기 위해 본 발명에 의한 식품은 미강, 표고분말, 쑥 분말, 울금, 구기자분말, 오갈피 분말, 인삼가루의 군으로부터 선택된 어느 하나 이상의 성분 60~95중량% 및 물 5~40중량%를 혼합하여 만들어진 혼합물을 40 rpm/min의 속도로 회전하면서 80~95℃에서 3~12시간 동안 호화 시키는 호화 단계; 상기 호화 단계 후 60℃에서 복합미생물 제제를 접종하여 이 복합미생물 제제가 혼합된 혼합물의 수분함량이 30~50중량%를 이루도록 하는 접종 단계; 상기 접종 단계 후 25~30℃에서 15 rpm/min의 속도로 1시간 동안 회전하면서 복합미생물의 활성을 증가시키고 균질화 과정을 72시간 간격으로 반복하면서 발효시키는 발효 단계; 상기 발효 단계를 14일 내지 28일 동안 반복하여 발효를 완성하는 발효완성 단계; 상기 발효완성 단계를 통해 얻어진 발효물을 50~60℃에서 8~10시간 동안 건조하는 건조 단계; 상기 건조단계 후 100mesh 이하의 분말로 분쇄하는 분쇄단계; 를 통해 만들어지며, 상기 복합미생물 제제는 복합미생물 Misoro 1(기탁번호 KCTC13836BP)의 군으로부터 분리한 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상이 포함된 복합미생물 0.001~10중량%, 미강 0.5~10중량%, 당류 0.5~10중량% 및 잔부의 정제수를 혼합하여 혼합물을 제조하는 단계; 상기 혼합물을 20~25℃에서 6시간 간격으로 5~10㎤/min의 공기를 2시간 폭기하고 3시간 정지하는 과정을 하루 3~4회 반복적으로 수행하는 것을 10일 동안 실시하는 단계; 를 포함하여 제조된다.In order to achieve the above object, the food according to the present invention is 60-95% by weight of any one or more components selected from the group of rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder, brown powder, ginseng powder, and 5-40% by weight of water The step of gelatinization for 3 to 12 hours at 80 to 95 ° C. while rotating the mixture made by mixing at a speed of 40 rpm / min; An inoculation step of inoculating the complex microbial agent at 60 ° C. after the gelatinization step to achieve 30 to 50% by weight of the water content of the mixture in which the complex microbial agent is mixed; After the inoculation step, the fermentation step of increasing the activity of the complex microorganism while rotating for 1 hour at a rate of 15 rpm / min at 25 ~ 30 ° C and fermenting the homogenization process repeatedly at intervals of 72 hours; A fermentation completion step of repeating the fermentation step for 14 to 28 days to complete fermentation; A drying step of drying the fermented product obtained through the fermentation completion step at 50-60 ° C. for 8-10 hours; A crushing step of pulverizing the powder to 100 mesh or less after the drying step; The composite microbial agent is made through the complex microbial Misoro 1 Oh one Lactobacillus separated from the group of (accession number KCTC13836BP) sidipi Six (Lactobacillus acidipiscis), Lactobacillus Buc Tenerife (Lactobacillus buchneri), Lactobacillus Planta Room (Lactobacillus plantarum ), Lactobacillus brevis , Bacillus galactosidilyticus , Bacillus coagulans , Bacillus fumarioli ( Bacillus fumarioli ) Preparing a mixture by mixing 0.001 to 10% by weight of microorganisms, 0.5 to 10% by weight of rice bran, 0.5 to 10% by weight of saccharides and the balance of purified water; Performing the process of repeatedly aerating 5 to 10 cm 3 / min of air at 20 to 25 ° C. for 6 hours at 2 hours and stopping for 3 hours 3 to 4 times a day for 10 days; It is manufactured including.
또한, 상기 복합미생물은 상기 복합미생물 Misoro 1(기탁번호 KCTC13836BP) 1g을 취하여 0.9% NaCl 9ml에 현탁한 후, 100 ~ 10-7로 희석하여 희석 현탁액을 만드는 단계; 상기 희석 현탁액 100㎕를 PCA(Plate Count Agar) 배지에 도말하여 30℃에서 배양하는 단계; 배양된 균주에서 콜로니 형태가 다른 것들을 선발하여 TSA(Trypticase Soy Agar) 배지에서 적어도 2회 이상 계대 배양하여 단일 콜로니로 분리하는 단계; 이후 단일 콜로니를 액체 배양하는 단계; 로 만들어진다.In addition, the composite microbial microorganisms Misoro 1 (Accession No. KCTC13836BP) 1g taking and suspended in 9% 0.9% NaCl, then diluted with 10 0 ~ 10 -7 to make a dilution suspension; 100 µl of the diluted suspension was plated on PCA (Plate Count Agar) medium and cultured at 30 ° C; Selecting different colony forms from the cultured strain and subculturing at least two times in TSA (Trypticase Soy Agar) medium to separate them into single colonies; Then liquid culture of a single colony; Is made of
본 발명의 다른 실시예에 따른 복합미생물 제제를 포함하는 식품은, 복합미생물 Misoro 1(기탁번호 KCTC13836BP)의 군으로부터 분리한 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물로 이루어진 복합미생물 제제 1~40중량%에 미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루로 구성된 성분 중 어느 하나 이상의 성분 60~99중량%를 포함하여 제조되어 내산성과 내담즙성 및 소화효소에 대한 안정성이 우수하다. Food, compound microbial Misoro 1 Lactobacillus Oh sidipi Six (Lactobacillus acidipiscis), Lactobacillus Buk Neri (Lactobacillus buchneri) was separated from the group of (Accession No. KCTC13836BP) containing composite microbial agent in accordance with another embodiment of the present invention, Lactobacillus plantarum , Lactobacillus brevis , Bacillus galactosidilyticus , Bacillus coagulans , Bacillus fumarioli selected from Bacillus fumarioli 60 to 99% by weight of any one or more of the components consisting of rice bran, shiitake powder, mugwort powder, turmeric, wolfberry powder, organ powder, ginseng powder, in 1 to 40% by weight of a composite microbial agent consisting of one or more or all of the composite microorganisms It is manufactured including% and has excellent acid and bile resistance and stability to digestive enzymes.
또한, 상기 식품은 분말, 과립, 환 형태 중 어느 하나의 군으로부터 선택된 어느 하나의 제형으로 형성화된다. In addition, the food is formed into any one formulation selected from the group of any one of powder, granule, and ring forms.
이상에서와 같이 본 발명의 식품 제조 방법과 상기 방법으로 제조된 식품은 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 가짐으로써 소화흡수를 돕고 장내 미생물의 다양성을 유지하는 효과를 가진다.As described above, the food production method of the present invention and the food prepared by the method have excellent acid resistance, bile resistance, and stability to digestive enzymes, thereby helping digestion and absorption and maintaining the diversity of microorganisms in the intestine.
이하, 본 발명에 따른 복합미생물 제제를 포함하는 식품 및 이 식품의 제조방법에 대한 바람직한 실시예를 설명하도록 한다.Hereinafter, a preferred embodiment of a food containing the composite microbial agent according to the present invention and a method of manufacturing the food will be described.
먼저, 본 발명에 의한 식품에 포함되는 복합미생물 제제는 복합미생물 Misoro 1(기탁번호 KCTC13836BP)의 군으로부터 분리하여 수득한 미생물들로 제조됨을 제시한다.First, it is suggested that the complex microbial agent included in the food product according to the present invention is made of microorganisms obtained by separating from the group of the complex microbial Misoro 1 (Accession No. KCTC13836BP).
상기 복합미생물 Misoro 1(기탁번호 KCTC13836BP)은 한국생명공학연구원 미생물자원센터를 기탁기관으로 하여 2019년 4월 17일자로 복합기탁번호 제KCTC13836BP로 기탁되어 있다.The composite microorganism Misoro 1 (Accession No. KCTC13836BP) has been deposited with the Korea Institute of Bioscience and Biotechnology as the depository institution, as of April 17, 2019, with the Deposition No. KCTC13836BP.
특히 상기 Misoro 1(기탁번호 KCTC13836BP)의 군으로부터 분리되어 사용되는 미생물은 내산성, 내담즙성 및 소화효소에 대한 안정성이 우수한 미생물로서, 그 분리 과정은 다음과 같다.In particular, the microorganisms used separately from the group of Misoro 1 (Accession No. KCTC13836BP) are excellent in acid resistance, bile resistance and stability to digestive enzymes, and the separation process is as follows.
복합미생물 Misoro 1(기탁번호 KCTC13836BP) 1g을 취하여 0.9% NaCl 9ml에 현탁한 후, 100 내지 10-7로 희석한다. 각각의 희석 현탁액 100㎕를 PCA(Plate Count Agar) 배지에 도말하여 30℃에서 배양하며, 배양된 균주는 콜로니 형태가 다른 것들을 선발하여 TSA(Trypticase Soy Agar) 배지에서 최소 3회 이상 계대 배양하여 단일 콜로니로 분리한다. 분리된 균주는 액체 배양을 통해 게노믹 DNA(genomic DNA)를 추출하고 16S RNA의 프라이머를 이용하여 증폭한 뒤, 증폭된 부분을 주형으로 하고 포워드 프라이머 (TCGTCGGCAGCGTC-AGATGTGTATAAGAGACAG)와 리버스 프라이머 (GTCTCGTGGGCTCGG-AGATGTGTATAAGAGACAG)를 사용하여 서열을 시퀀싱 하는 과정을 수행한다.1 g of the complex microorganism Misoro 1 (Accession No. KCTC13836BP) was suspended in 9 ml of 0.9% NaCl, and then diluted with 10 0 to 10 -7 . 100 µl of each dilution suspension was plated on PCA (Plate Count Agar) medium and cultured at 30 ° C., and the cultured strains were selected from different colony types and subcultured at least three times in TSA (Trypticase Soy Agar) medium to obtain a single Separate with colonies. The isolated strain extracts genomic DNA through liquid culture, amplifies using a 16S RNA primer, amplifies the template, and forward primer (TCGTCGGCAGCGTC-AGATGTGTATAAGAGACAG) and reverse primer (GTCTCGTGGGCTCGG-AGATGTGTATAAGAGACAG) ) To perform the sequencing process.
또한, 상기 과정에 의한 결과물을 NCBI DB에서 조사하여 종을 동정하였고, 그 결과 확인된 미생물은 각각 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)이었다.In addition, the results of the above process were investigated in NCBI DB to identify species, and as a result, the identified microorganisms were Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus buchneri , and Lactobacillus plantarum, respectively. Lactobacillus plantarum ), Lactobacillus brevis , Bacillus galactosidilyticus , Bacillus coagulans , Bacillus fumarioli .
복합미생물 Misoro 1(기탁번호 KCTC13836BP)으로부터 분리되어 확인 후 선택된 미생물을 이용한 복합미생물 제제의 제조방법은 다음과 같다.The method for producing a composite microbial preparation using the selected microorganism after separation and identification from the composite microorganism Misoro 1 (Accession No. KCTC13836BP) is as follows.
락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물 0.002~0.02중량%, 미강 5~10중량%, 당류 3~5중량% 및 잔부의 정제수를 혼합한다. 이때, 상기 미생물의 총균수는 1x106 ~ 1x1012cfu/g가 되도록 하며, 상기 잔부의 정제수는 85.99~91.998% 내의 범위로 혼합된다. Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus brevis , Bacillus galactosidicus galactosidica galactosis Lance ( Bacillus coagulans ), Bacillus fumarioli ( Bacillus fumarioli ), any one or more selected from the group of composite microorganisms containing 0.002 ~ 0.02% by weight, rice bran 5-10% by weight, sugars 3-5% by weight and the balance The purified water is mixed. At this time, the total number of microorganisms is 1x10 6 to 1x10 12 cfu / g, and the purified water of the remainder is mixed in a range within 85.99 to 91.998%.
상기 기술된 복합미생물 제제의 제조를 위한 각 성분의 함량은 하나의 실시예일 뿐 그에 한정되지 않으며, 바람직하게는 최종적으로 제조되는 식품의 특성차이에 따라 상기 미생물은 0.001~10중량%, 미강 0.5~10중량%, 당류 0.5~10중량% 내의 범위에서 그의 함유량이 달라질 수 있다. 이때, 상기 잔부의 정제수는 상기 미생물과 미강 및 당류의 혼합량에 따라 70~98.999% 내의 범위로 혼합될 수 있다.The content of each component for the preparation of the above-described complex microbial preparation is only one example, and is not limited thereto, and preferably, the microorganisms are 0.001 to 10% by weight, rice bran 0.5 to 0.5% depending on the difference in properties of the food finally produced. Its content may vary within a range of 10% by weight and 0.5 to 10% by weight of saccharides. At this time, the purified water of the remainder may be mixed in the range of 70 to 98.999% depending on the amount of the microorganisms and rice bran and sugar.
상기 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물이 혼합된 혼합물을 20~25℃에서 6시간 간격으로 5~10㎤/min의 공기를 2시간 폭기하고 3시간 정지하는 과정을 하루 3~4회 반복적으로 수행하는 것을 10일 동안 실시한다. Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus brevis , Bacillus galactosis Bacillus galactosis A mixture of one or more or more all-inclusive complex microorganisms selected from the group of Bacillus coagulans and Bacillus fumarioli is 5 to 10 cm 3 / min at 6 hours at 20 to 25 ° C. The process of aerating air for 2 hours and stopping for 3 hours is carried out repeatedly for 3 to 4 times a day for 10 days.
이에 상기 과정을 통해 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 미생물을 포함하는 복합미생물 제제가 제조된다.Thus, through the above process, a composite microbial agent is prepared that contains microorganisms having excellent acid resistance, bile resistance, and stability to digestive enzymes.
특히, 상기 복합미생물 제제의 제형은 분말, 환, 과립의 군으로부터 선택된 어느 하나의 제형으로 제형화 할 수 있고, 이에 한정되지 않는다.In particular, the formulation of the composite microbial agent may be formulated into any one formulation selected from the group of powders, pills, and granules, but is not limited thereto.
본 발명은 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 복합미생물 제제를 포함하는 식품이 제공된다. The present invention provides a food product comprising a complex microbial agent having excellent acid resistance, bile resistance and stability to digestive enzymes.
상기 식품은 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 미생물을 이용하여 만들어진 복합미생물 제제가 포함되어 이루어짐을 제시하고, 이를 위해 본 발명은 미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루의 군으로 선택된 어느 하나 이상의 성분과; 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물과 미강, 당류 및 정제수를 포함하는 복합미생물 제제를 포함하는 식품이 제공된다.The food suggests that a composite microbial agent made using microorganisms having excellent acid resistance, bile resistance and stability to digestive enzymes is included, and for this purpose, the present invention provides rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder , Ogalpi powder, any one or more ingredients selected from the group of ginseng powder; Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus brevis , Bacillus galactosidicus galactosidica galactosis Provided is a food product comprising a complex microorganism comprising at least one or all selected from the group of Bacillus coagulans and Bacillus fumarioli and a complex microbial agent comprising rice bran, sugars and purified water.
여기서, 상기 미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루의 군으로 선택된 어느 하나 이상의 기능성 성분은 60~95중량%로 구성되고 나머지는 상기 복합미생물 제제가 포함되도록 이루어짐을 제시한다.Here, any one or more functional ingredients selected from the group of rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder, gallipi powder, ginseng powder is composed of 60 to 95% by weight, and the rest is made to include the complex microbial agent. present.
이때, 상기 복합미생물 제제는 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물과 미강, 당류, 정제수를 포함하여 이루어진 복합미생물 제제이며, 그의 제조 과정은 전술한 바와 같다.At this time, the complex microbial preparations include Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus brevis , Bacillus gals Bacillus galactosidilyticus ), Bacillus coagulans , Bacillus fumarioli ( Bacillus fumarioli ) is a complex microbial agent comprising at least one or all selected from the group of microorganisms, including rice bran, sugar, and purified water. The manufacturing process is as described above.
또한, 상기 미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루의 군으로 선택된 어느 하나 이상의 성분은 바람직하게는 분말의 형태로 사용하는 것이 좋지만, 이에 한정되지 않는다.In addition, any one or more components selected from the group of rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder, brown powder, and ginseng powder are preferably used in the form of powder, but are not limited thereto.
또한, 상기 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 복합미생물을 이용하여 만들어진 복합미생물 제제를 포함하는 식품은 분말, 환, 과립의 군으로부터 선택된 어느 하나의 제형으로 제형화할 수 있고, 이에 한정되는 것은 아니다.In addition, the food containing the composite microbial agent made using a composite microorganism having excellent acid resistance, bile resistance and stability to digestive enzymes may be formulated into any one formulation selected from the group of powders, pills, and granules, It is not limited to this.
상기 기술한 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 복합미생물을 이용하여 만들어진 복합미생물 제제를 포함하는 식품의 제조방법은 다음과 같다.The method of manufacturing a food product comprising a composite microbial agent made using a composite microorganism having excellent acid resistance, bile resistance, and stability to digestive enzymes described above is as follows.
본 발명의 식품 제조방법은 미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루의 군으로부터 선택된 어느 하나 이상의 성분 60~95중량% 및 물 5~40중량%를 혼합하여 만들어진 혼합물을 40rpm/min의 속도로 회전하면서 80~95℃에서 3~12시간 동안 호화시키는 호화 단계, 상기 호화 단계 후 60℃에서 복합미생물 제제를 접종하여 이 복합미생물 제제가 혼합된 혼합물의 수분함량이 30~50중량%를 이루도록 하는 접종 단계, 상기 접종 단계 후 25~30℃에서 15rpm/min의 속도로 1시간 동안 회전하면서 복합미생물의 활성을 증가시키고 균질화 과정을 72시간 간격으로 반복하면서 발효시키는 발효 단계, 상기 발효 단계를 14일 내지 28일 동안 반복하여 발효를 완성하는 발효 완성단계, 상기 발효 완성단계를 통해 얻어진 발효물을 50~60℃에서 8~10시간 동안 건조하는 건조 단계, 상기 건조단계 후 100mesh 이하의 분말로 분쇄하는 분쇄단계를 거쳐 만들어지고, 상기 복합미생물 제제는 락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물과 미강, 당류, 정제수를 포함하여 이루어지되, 상기 복합미생물 제제가 혼합된 혼합물의 수분함량이 30~50중량%이 되도록 하는 접종 단계, 상기 접종 단계 후 25~30℃에서 14일 내지 28일 동안 발효를 시키는 발효 단계, 상기 발효 후 50~60℃에서 8~10시간 동안 건조하는 건조 단계, 및 상기 건조 발효물을 100mesh 이하의 분말로 분쇄하는 분쇄단계를 포함하여 진행되고, 이를 통해 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 미생물을 이용하여 만들어진 복합미생물 제제를 포함하는 식품이 제조된다.The food production method of the present invention is a mixture made by mixing 60 to 95% by weight of any one or more ingredients selected from the group of rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder, gallup powder, ginseng powder, and 5 to 40% by weight of water The gelatinization step of gelatinizing at 80-95 ° C. for 3 to 12 hours while rotating at a speed of 40 rpm / min, and inoculating the complex microbial agent at 60 ° C. after the gelatinization step to obtain a moisture content of 30 of the mixture in which the complex microbial agent is mixed. Inoculation step to achieve ~ 50% by weight, the fermentation step of increasing the activity of the complex microorganism while rotating for 1 hour at a rate of 15 rpm / min at 25 ~ 30 ℃ after the inoculation step and repeating the homogenization process at intervals of 72 hours , The fermentation step to complete the fermentation by repeating the fermentation step for 14 to 28 days, drying the fermented product obtained through the fermentation completion step at 50 ~ 60 ℃ for 8 ~ 10 hours After the drying step, the drying step is made through a grinding step of grinding to a powder of 100mesh or less, the composite microbial agent is Lactobacillus Oh sidipi Six (Lactobacillus acidipiscis), Lactobacillus Buk Neri (Lactobacillus buchneri), Lactobacillus Planta room ( Lactobacillus plantarum ), Lactobacillus brevis , Bacillus galactosidilyticus , Bacillus coagulans , Bacillus fumarioli or any or all selected from the group: Containing complex microorganisms and rice bran, saccharides, and purified water included, an inoculation step such that the water content of the mixture in which the complex microbial agent is mixed is 30 to 50% by weight, 14 days at 25 to 30 ° C after the inoculation step Fermentation step for fermentation for 28 to 28 days, dried for 8-10 hours at 50-60 ° C after the fermentation The coarse drying step is performed, and a pulverizing step of pulverizing the dried fermented product into powders of 100 mesh or less, and through this, a complex microbial preparation made using microorganisms having excellent acid resistance, bile resistance and stability to digestive enzymes. Food containing the is produced.
상기 가열단계를 진행하는 과정 중 배양기는 40rpm/min의 속도로 회전시키고, 접종 단계는 60℃에서 진행하고, 상기 발효단계는 15rpm/min의 속도로 회전시키면서 발효미생물의 활성을 증가시키고 균질화 과정을 반복하면서 진행한다.During the course of the heating step, the incubator rotates at a rate of 40 rpm / min, the inoculation step proceeds at 60 ° C., and the fermentation step rotates at a rate of 15 rpm / min while increasing the activity of the fermenting microorganism and homogenizing process. Repeat and proceed.
상기 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 갖는 복합미생물을 포함하는 식품은 대장균군 및 황색포도상구균 등 유해성 미생물이 검출되지 않았고, 일반적인 프로바이오틱스로 알려진 유산균(락토바실러스 속, 바실러스 속 등)에 비해 탁월한 내산성, 내담즙성 및 소화효소에 대한 안정성을 가지는 것을 확인할 수 있었다.The food containing the complex microorganism having excellent acid resistance, bile resistance and stability to digestive enzymes did not detect harmful microorganisms such as Escherichia coli and Staphylococcus aureus, and lactic acid bacteria known as general probiotics (Lactobacillus genus, Bacillus genus, etc.) It was confirmed that it has excellent acid resistance, bile resistance and stability to digestive enzymes.
상기 당류는 당밀, 설탕, 트리할로스, 포도당, 과당, 올리고당 등의 군으로부터 선택된 어느 하나 이상을 사용할 수 있다.The saccharide may be any one or more selected from the group of molasses, sugar, trihalose, glucose, fructose, oligosaccharide, and the like.
이하, 본 발명의 복합미생물 제제에 대한 제조와 상기 복합미생물 제제를 이용한 발효식품의 제조방법을 각각의 실시예를 통하여 더욱 구체적으로 설명한다. 그러나 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, a method for manufacturing a composite microbial formulation of the present invention and a method for producing a fermented food using the composite microbial formulation will be described in more detail through each example. However, these are for explaining the present invention in more detail, and the scope of the present invention is not limited by them.
<실시예 1> 복합미생물 제제의 제조<Example 1> Preparation of complex microorganism preparation
락토바실러스 아시디피식스(Lactobacillus acidipiscis), 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis), 바실러스 갈락토시디쿠스(Bacillus galactosidilyticus), 바실러스 코아귤런스(Bacillus coagulans), 바실러스 푸마리올리(Bacillus fumarioli)의 군으로부터 선택되는 어느 하나 이상 혹은 모두 포함된 복합미생물 0.01kg, 미강 5kg, 당밀 2kg 및 올리고당 3kg을 물에 혼합하여 총 100kg이 되도록 혼합한 후, 20~25℃에서 6시간 간격으로 5~10㎤/min의 공기를 2시간 폭기하고 3시간 정지하는 과정을 하루 3~4회 반복적으로 수행하여 복합미생물 제제를 제조하였고, 제조한 복합미생물 제제의 총균수는 1.1x107cfu/g이었다. Lactobacillus acidipiscis , Lactobacillus buchneri , Lactobacillus plantarum , Lactobacillus plantarum , Lactobacillus brevis , Bacillus galactosidicus galactosidica galactosis Lance ( Bacillus coagulans ), Bacillus fumarioli ( Bacillus fumarioli ), one or more selected from the group of all-inclusive composite microorganisms 0.01kg, rice bran 5kg, molasses 2kg and oligosaccharide 3kg mixed with water to make a total of 100kg Thereafter, the process of aerating 5 to 10 cm 3 / min of air at 20 to 25 ° C. for 6 hours every 2 hours and stopping for 3 hours was repeatedly performed 3 to 4 times a day to prepare a composite microbial agent, and the prepared composite microbe The total number of bacteria in the formulation was 1.1x10 7 cfu / g.
<실시예 2> 발효식품의 제조<Example 2> Preparation of fermented food
미강, 표고분말, 쑥 분말, 울금, 구기자 분말, 오갈피 분말, 인삼가루로 구성된 기능성 성분 60~99중량% 및 물 1~40중량%를 혼합하여 수분활성도가 30%가 되게 하였다.Functional activity consisting of rice bran, shiitake powder, mugwort powder, turmeric, goji berry powder, brown powder, and ginseng powder was mixed with 60 to 99% by weight and 1 to 40% by weight of water to make the water activity 30%.
상기 원료 혼합과정을 수행한 기능성 성분을 80~95℃에서 3~12시간 동안 호화 시킨 후, 60℃로 자연 냉각한 후 상기 실시예 1에서 제조한 복합미생물 제제를 접종한 다음 25~30℃에서 14일 내지 28일 동안 발효를 거쳐, 50~60℃에서 8~10시간 동안 건조한 후, 식품용 분쇄기를 사용하여 100mesh 이하의 분말상의 발효식품을 제조하였고, 발효식품의 총균수는 4.1x107cfu/g이었다.After functionalizing the raw material mixing process for 3-12 hours at 80-95 ° C., after natural cooling to 60 ° C., inoculating the complex microbial preparation prepared in Example 1 and then at 25-30 ° C. After fermentation for 14 to 28 days, after drying at 50 to 60 ° C for 8 to 10 hours, a powdered fermented food of 100 mesh or less was prepared using a food grinder, and the total number of fermented foods was 4.1x10 7 cfu. / g.
<실시예 3> 발효식품의 미생물 분석<Example 3> Microbial analysis of fermented food
상기 실시예 2에서 제조한 발효식품의 일반세균, 대장균군, 황색포도상구균의 수를 조사하였고, 그 결과 [표 1]에 나타낸 바와 같이 병원성균인 대장균, 황색포도상구균은 검출되지 않았다.The number of general bacteria, E. coli, and Staphylococcus aureus of the fermented food prepared in Example 2 was investigated, and as a result, as shown in Table 1, Escherichia coli and Staphylococcus aureus, which are pathogenic bacteria, were not detected.
<실시예 4> 발효식품의 미생물의 내산성 측정<Example 4> Measurement of acid resistance of microorganisms in fermented foods
상기 실시예 2에서 제조한 발효식품에 존재하는 미생물의 내산성을 측정하였다. 실시예 2의 발효식품 미생물 중 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis) 균주를 대상으로 하고, 대조군으로는 프로바이오틱스로 알려진 유산균인 락토바실러스 속 균주(대조군 1)와 바실러스 속 균주(대조군 2)를 사용하여 pH 2.0의 인공위액을 가하여 60분과 120분 동안 반응시킨 후 멸균 식염수로 10배씩 희석하여 MRS(Difco) 고체 배지에 희석배율에 따라 분주, 도말하였다. 그 후 37℃에서 24시간 동안 배양하여 콜로니 개수를 측정하였다. The acid resistance of the microorganisms present in the fermented food prepared in Example 2 was measured. Lactobacillus Buchneri ( Lactobacillus buchneri ), Lactobacillus plantarum , and Lactobacillus brevis ( Lactobacillus brevis ) among the fermented food microorganisms of Example 2 were targeted, and Lactobacillus lactic acid bacteria known as probiotics as a control Using a genus strain (control 1) and a bacillus genus strain (control 2), the artificial gastric juice of pH 2.0 was added and reacted for 60 minutes and 120 minutes, and then diluted 10 times with sterile saline, according to the dilution factor in MRS (Difco) solid medium. Busy, smeared. Then, the cells were cultured at 37 ° C. for 24 hours to measure the number of colonies.
그 결과, [표 2]에 나타낸 바와 같이 발효식품 미생물을 구성하는 균주 중 일부 균주인 대상 균주는 대조군에 비하여 월등히 높은 내산성을 나타내었다.As a result, as shown in [Table 2], the target strain, which is a part of the strains constituting the fermented food microorganism, showed significantly higher acid resistance than the control group.
부크네리Lactobacillus
Bukneri
플란타룸Lactobacillus
Planta Room
브레비스Lactobacillus
Brevis
<실시예 5> 발효식품의 미생물의 내담즙성 측정<Example 5> Measurement of the biliary resistance of microorganisms in fermented foods
상기 실시예 2에서 제조한 발효식품에 존재하는 미생물의 내담즙성을 측정하였다. 실시예 2의 발효식품 미생물 중 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis) 균주를 대상으로 하고, 대조군으로는 프로바이오틱스로 알려진 유산균인 락토바실러스 속 균주(대조군 1)와 바실러스 속 균주(대조군 2)를 사용하여 담즙용액(Bile extract 0.3%)을 가하여 60분과 120분 동안 반응시킨 후 멸균 식염수로 10배씩 희석하여 MRS(Difco) 고체 배지에 희석배율에 따라 분주, 도말하였다. 그 후 37℃, 24시간 동안 배양하여 콜로니 개수를 측정하였다. The bile resistance of the microorganisms present in the fermented food prepared in Example 2 was measured. Lactobacillus Buchneri ( Lactobacillus buchneri ), Lactobacillus plantarum , and Lactobacillus brevis ( Lactobacillus brevis ) among the fermented food microorganisms of Example 2 were targeted, and Lactobacillus lactic acid bacteria known as probiotics as a control A bile solution (Bile extract 0.3%) was added using the genus strain (control 1) and the bacillus genus strain (control 2), reacted for 60 minutes and 120 minutes, diluted 10 times with sterile saline and diluted in MRS (Difco) solid medium Dispensing and plating were performed according to the magnification. After that, the cells were cultured at 37 ° C. for 24 hours to measure the number of colonies.
그 결과, [표 3]에 나타낸 바와 같이 발효식품 미생물을 구성하는 균주 중 일부 균주인 대상 균주는 대조군에 비하여 월등히 높은 내담즙성을 나타내었다.As a result, as shown in [Table 3], some of the strains constituting the fermented food microorganism exhibited significantly higher bile resistance than the control group.
부크네리Lactobacillus
Bukneri
플란타룸Lactobacillus
Planta Room
브레비스Lactobacillus
Brevis
<실시예 6> 발효식품의 미생물의 소화효소에 대한 안정성 측정<Example 6> Measurement of the stability of the fermented food to the digestive enzyme of microorganisms
상기 실시예 2에서 제조한 발효식품에 존재하는 미생물의 내산성을 측정하였다. 실시예 2의 발효식품 미생물 중 락토바실러스 부크네리(Lactobacillus buchneri), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 브레비스(Lactobacillus brevis) 균주를 대상으로 하고, 대조군으로는 프로바이오틱스로 알려진 유산균인 락토바실러스 속 균주(대조군 1)와 바실러스 속 균주(대조군 2)를 사용하여 소화효소 용액인 0.2% 판크레아틴 및 100 unit/ml의 알파-아밀라제를 각각 첨가하여 60분과 120분 동안 반응시킨 후 멸균 식염수로 10배씩 희석하여 MRS(Difco) 고체 배지에 희석배율에 따라 분주, 도말하였다. 그 후 37℃, 24시간 동안 배양하여 콜로니 개수를 측정하였다. The acid resistance of the microorganisms present in the fermented food prepared in Example 2 was measured. Among the fermented food microorganisms of Example 2, Lactobacillus Buchneri , Lactobacillus plantarum , and Lactobacillus brevis were targeted to the strain, and Lactobacillus brevis was a lactic acid bacteria known as probiotics as a control. Using the genus strain (control 1) and the bacillus genus strain (control 2), 0.2% pancreatin, a digestive enzyme solution, and 100 unit / ml alpha-amylase were added, respectively, reacted for 60 minutes and 120 minutes, and then reacted with sterile saline 10 Diluted by fold, it was dispensed and plated according to the dilution factor in MRS (Difco) solid medium. After that, the cells were cultured at 37 ° C. for 24 hours to measure the number of colonies.
그 결과, [표 4]에 나타낸 바와 같이 발효식품 미생물을 구성하는 균주 중 일부 균주인 대상 균주는 대조군에 비하여 월등히 높은 소화효소 안정성을 나타내었다.As a result, as shown in [Table 4], some of the strains constituting the fermented food microorganism showed a significantly higher digestive enzyme stability than the control group.
부크네리Lactobacillus
Bukneri
플란타룸Lactobacillus
Planta Room
브레비스Lactobacillus
Brevis
상기 진술한 본 발명의 설명은 예시를 위한 것이며, 본 발명이 속하는 기술분야의 통상의 지식을 가진 자라면 본 발명의 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 쉽게 변형이 가능하다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다.The above description of the present invention is for illustration only, and those of ordinary skill in the art to which the present invention pertains will understand that it is possible to easily modify to other specific forms without changing the technical spirit or essential features of the present invention. Will be able to. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.
Claims (4)
상기 식품은 분말, 과립, 환 형태 중 어느 하나의 군으로부터 선택된 어느 하나의 제형으로 형성화된 복합미생물 제제를 포함하는 식품.According to claim 3,
The food is a food product comprising a composite microbial agent formed into any one formulation selected from the group of any one of powder, granule, and ring forms.
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