KR102652207B1 - Method for producing a fermented product in which the contents of saponin and compound K are changed by fermentation of bellflower concentrate, and a composition containing the fermented product produced through the method - Google Patents
Method for producing a fermented product in which the contents of saponin and compound K are changed by fermentation of bellflower concentrate, and a composition containing the fermented product produced through the method Download PDFInfo
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- KR102652207B1 KR102652207B1 KR1020230112296A KR20230112296A KR102652207B1 KR 102652207 B1 KR102652207 B1 KR 102652207B1 KR 1020230112296 A KR1020230112296 A KR 1020230112296A KR 20230112296 A KR20230112296 A KR 20230112296A KR 102652207 B1 KR102652207 B1 KR 102652207B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
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Abstract
본 발명은 도라지로부터 얻어지는 농축액을 유산균 발효시켜 제조되는 것을 특징으로 하는 발효물을 제공한다.The present invention provides a fermented product produced by fermenting a concentrate obtained from bellflower root with lactic acid bacteria.
Description
본 발명은 도라지를 농축시킨 농축액의 유산균 발효에 의해 사포닌과 컴파운드 케이의 함량을 변화시킨 발효물의 제조방법 및 이를 통해 제조된 발효물을 포함하는 조성물에 관한 것이다.The present invention relates to a method for producing a fermented product in which the content of saponin and compound K is changed through lactic acid bacteria fermentation of a concentrated solution of bellflower root, and a composition containing the fermented product produced thereby.
도라지는 한국과 중국, 일본과 같은 동아시아국가에서 수천년 동안 약용작물로 널리 사용되어온 초롱꽃과(Campanulaceae)에 속하는 여러해살이풀이다. 도라지에는 8가지 필수 아미노산을 포함한 16가지 이상의 아미노산과, 식이 섬유, 비타민, 칼슘, 아연, 칼륨, 철 등의 무기질이 풍부하다(Ji et al., 2020). 그 외에도 많은 연구를 통하여 화학성분의 분석을 통하여, Triterpenoid 사포닌과 플라보노이드(flavonoids), 페놀산(Phenolic acid), 스테로이드(steroids), 폴리아세틸렌(polyacetylene) 등으로 조성되어 있음이 밝혀졌다. 그 중 주요 기능성물질로 여겨지는 물질은 Triterpenoid 사포닌으로 도라지에 풍부하게 포함되어 있다.Bellflower is a perennial plant belonging to the Campanulaceae family that has been widely used as a medicinal crop for thousands of years in East Asian countries such as Korea, China, and Japan. Bellflower root is rich in more than 16 amino acids, including 8 essential amino acids, and minerals such as dietary fiber, vitamins, calcium, zinc, potassium, and iron (Ji et al., 2020). In addition, through analysis of chemical components through many studies, it was revealed that it is composed of triterpenoid saponins, flavonoids, phenolic acid, steroids, polyacetylene, etc. Among them, the substance considered to be the main functional substance is triterpenoid saponin, which is abundantly contained in bellflower root.
사포닌은 비당체(aglycone)가 Triterpenoid나 Sterol 형태를 나타내는 화합물을 일컬으며, 도라지의 사포닌은 Triterpenoid 사포닌으로 비당체는 Oleanone 군의 유도체이다. 도라지의 사포닌은 배당체(glycoside)의 형태에 의해 Platycodin 사포닌이라고 분류되며, 이 물질이 도라지의 주요 기능성물질로 확인되었다. Platycodin 사포닌은 배당체의 종류에 따라 크게 Platycodic acid, Platycogenic acid, Polygalacic acid로 나뉘어진다. 세부적으로는 현재까지 76종류의 Platycodin 사포닌이 발견되었다.Saponin refers to a compound whose aglycone is in the form of a triterpenoid or sterol. The saponin of bellflower root is a triterpenoid saponin, and the aglycone is a derivative of the Oleanone group. The saponin of bellflower root is classified as Platycodin saponin based on its glycoside type, and this substance has been confirmed to be the main functional substance of bellflower root. Platycodin saponins are largely divided into Platycodic acid, Platycogenic acid, and Polygalacic acid depending on the type of glycoside. In detail, 76 types of Platycodin saponins have been discovered to date.
한편, 진세노사이드 컴파운드 케이(20(S)-프록토파낙사다이올-20-O-베타-디-글루코피라노사이드, 하기 화학식 1 참조)는 사포닌 성분의 장내 세균 대사산물로서, 프로토파낙사다이올계 사포닌인 진세노사이드 Rb1, 진세노사이드 Rb2, 진세노사이드 Rc 및 진세노사이드 Rd에서 글루코오스, 아라비노피라노오스 및 아라비노퓨라노오스 부분이 가수분해되어 생성된다.Meanwhile, ginsenoside compound K (20(S)-proctopanaxadiol-20-O-beta-di-glucopyranoside, see Chemical Formula 1 below) is an intestinal bacterial metabolite of saponin component, and is produced by Protopanaxa It is produced by hydrolyzing the glucose, arabinopyranose, and arabinofuranose portions of diol-based saponins, ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rc, and ginsenoside Rd.
<화학식 1><Formula 1>
이러한 진세노사이드 컴파운드 케이 제조에 대한 종래 기술로는, 다이올계 사포닌을 효소인 베타-글리코시다제(한국공개특허 제2003-94757호), 페니실리움속 미생물에서 분리한 셀룰라제 또는 아스퍼질러스속에서 분리한 베타-갈락토시다제(한국등록특허 제377546호), 페니실리움속에서 분리한 나린지나제 또는 아스퍼질러스속에서 분리한 펙티나제(한국등록특허 제418604호) 등을 처리함으로써 컴파운드 케이를 제조하는 방법이 공지되어 있다.Conventional techniques for producing such ginsenoside compound K include the enzyme beta-glycosidase (Korean Patent Publication No. 2003-94757) using diol-based saponins, cellulase isolated from microorganisms of the genus Penicillium, or Aspergillus genus. By processing beta-galactosidase isolated from (Korean Patent No. 377546), naringinase isolated from Penicillium, or pectinase isolated from Aspergillus (Korean Patent No. 418604), etc. Methods for producing compound K are known.
본 발명의 목적은 도라지를 이용한 도라지 농축액 발효에 의해 사포닌과 컴파운드 케이의 함량이 변화한 발효물의 제조방법 및 이를 통해 제조된 발효물을 포함하는 조성물을 제공하는 것이다.The purpose of the present invention is to provide a method for producing a fermented product in which the contents of saponin and compound K are changed by fermenting bellflower concentrate using bellflower root, and a composition containing the fermented product produced thereby.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
도라지로부터 얻어지는 농축액을 유산균 발효시켜 제조되는 것을 특징으로 하는 발효물을 제공한다.Provided is a fermented product produced by fermenting a concentrate obtained from bellflower root with lactic acid bacteria.
또한, 상기 발효물은,In addition, the fermented product,
도라지를 식초물을 이용하여 1차 세척하는 단계;First washing the balloon flower using vinegar water;
1차 세척한 도라지를 전해수로 2차 세척하는 단계;Second washing the first washed balloon flower with electrolyzed water;
2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계;Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes;
증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계;Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours;
건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계;Preparing bellflower root powder by grinding dried bellflower root;
상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계;Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours;
가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계;Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours;
상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계;Preparing balloon flower concentrate by concentrating the extract under reduced pressure;
상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계;Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days;
효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계;Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C;
식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계; 및Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours; and
발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는 단계;를 수행하여 제조되는 것을 특징으로 한다.It is characterized in that it is manufactured by heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a fermented product.
또한, 본 발명은In addition, the present invention
도라지로부터 얻어지는 농축액을 유산균 발효시켜 제조되는 것을 특징으로 하는 발효물 38-42 중량부, 수경재배 황기, 수경재배 당귀 및 수경재배 감초로부터 얻어지는 제1 추출물 13-17 중량부, 황칠나무, 무환자나무 및 회화나무로부터 얻어지는 제2 추출물 13-17 중량부, 모과, 배 및 대추로부터 얻어지는 제3 추출물 13-17 중량부 및 대두, 팥 및 퀴노아로부터 얻어지는 제4 추출물 13-17 중량부를 포함하고,38-42 parts by weight of a fermented product produced by lactic acid bacteria fermentation of a concentrate obtained from bellflower root, 13-17 parts by weight of the first extract obtained from hydroponic astragalus, hydroponic Angelica root, and hydroponic licorice, Hwangchil tree, Astragalus chinensis, and It contains 13-17 parts by weight of the second extract obtained from P. locust, 13-17 parts by weight of the third extract obtained from quince, pear and jujube, and 13-17 parts by weight of the fourth extract obtained from soybean, red bean and quinoa,
상기 발효물은,The fermented product is,
도라지를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 도라지를 전해수로 2차 세척하는 단계; 2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계; 상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계; 가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계; 상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계; 상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계; 효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계; 식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는 단계;를 수행하여 제조되고,First washing the balloon flower using vinegar water; Second washing the first washed balloon flower with electrolyzed water; Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root; Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours; Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours; Preparing balloon flower concentrate by concentrating the extract under reduced pressure; Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days; Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C; Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a fermented product.
상기 제1 추출물은,The first extract is,
수경재배 황기, 수경재배 당귀 및 수경재배 감초를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 전해수로 2차 세척하는 단계; 2차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 분쇄하여 황기분말, 당귀분말 및 감초분말을 제조하고, 상기 황기분말, 당귀분말 및 감초분말을 1:1:3의 중량비율로 혼합하여 약초혼합분말을 제조하는 단계; 상기 약초혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 약초혼합물을 제조하고, 상기 약초혼합물에 락토바실러스 아시도필루스(Lactobacillus acidophilus)를 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 발효한 약초혼합물에 펙티네이즈 및 셀룰레이즈를 1:1의 중량비율로 혼합한 혼합효소를 첨가하고 38-42℃의 온도에서 22-26시간 동안 효소반응시키는 단계; 및 효소반응 후 88-92℃의 온도로 가열하여 효소를 불활성화시키고, 제1 추출물을 얻는 단계;를 수행하여 제조되고,Step of first washing hydroponic astragalus, hydroponic angelica and hydroponic licorice using vinegar water; Second washing the first washed hydroponic astragalus, hydroponic angelica root, and hydroponic licorice with electrolyzed water; Steaming secondarily washed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a temperature of 48-52°C for 2-4 hours; Astragalus powder, Angelica root powder, and licorice powder are prepared by grinding dried hydroponic astragalus, hydroponic Angelica root, and hydroponic cultured licorice powder, and mixing the Astragalus powder, Angelica root powder, and licorice powder in a weight ratio of 1:1:3 to mix herbs. Preparing powder; A herbal mixture was prepared by mixing 48-52 parts by weight of the herbal mixture powder and 48-52 parts by weight of purified water, and the herbal mixture was inoculated with Lactobacillus acidophilus and incubated at a temperature of 30-34°C for 22- fermentation for 26 hours; Adding a mixed enzyme of pectinase and cellulase at a weight ratio of 1:1 to the fermented herbal mixture and performing an enzyme reaction at a temperature of 38-42°C for 22-26 hours; and heating to a temperature of 88-92°C after the enzyme reaction to inactivate the enzyme and obtain a first extract.
상기 제2 추출물은,The second extract is,
황칠나무, 무환자나무 및 회화나무를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 황칠나무, 무환자나무 및 회화나무를 전해수로 2차 세척하는 단계; 2차 세척한 황칠나무, 무환자나무 및 회화나무를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 황칠나무, 무환자나무 및 회화나무를 분쇄하여 황칠나무분말, 무환자나무분말 및 회화나무분말을 제조하고, 상기황칠나무분말, 무환자나무분말 및 회화나무분말을 1:1:1의 중량비율로 혼합하여 나무혼합분말을 제조하는 단계; 상기 나무혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 나무혼합물을 제조하고, 상기 나무혼합물에 아밀라아제를 첨가하고, 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열 후, 30-34℃의 온도로 냉각하고, 비피도박테리움 롱검(bifidobacterium longum)을 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 제2 추출물을 얻는 단계;를 수행하여 제조되고,A step of first washing the Hwangchil tree, the Hwangchil tree, and the Prickly pear tree using vinegar water; A second step of washing the firstly washed Hwangchil tree, Achyranthes tree, and Prickly pear tree with electrolyzed water; Drying the secondarily washed Hwangchil tree, Hwangchil tree, and Prickly pear tree at a temperature of 48-52°C for 2-4 hours; Grind dried Hwangchil tree, Hwangchil tree, and Prickly pear tree to produce Hwangchil tree powder, Hwangchil tree powder, and Prickly pear tree powder, and mix the Hwangchil tree powder, Hwangchil tree powder, and Prickly Pear tree powder in a weight ratio of 1:1:1. Preparing wood mixed powder; Preparing a wood mixture by mixing 48-52 parts by weight of the wood mixture powder and 48-52 parts by weight of purified water, adding amylase to the wood mixture, and heating at a temperature of 88-92° C. for 58-62 minutes; After heating, cooling to a temperature of 30-34°C, inoculating bifidobacterium longum and fermenting at a temperature of 30-34°C for 22-26 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a second extract.
상기 제3 추출물은,The third extract is,
모과, 배 및 대추를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 모과, 배 및 대추를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 모과분말, 배분말 및 대추분말을 제조하는 단계; 제조된 모과분말, 배분말 및 대추분말을 1:1:1의 중량비율로 혼합한 과일분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 과일혼합물을 제조하고, 118-122℃의 온도에서 5-7시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 과일추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 10-14시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 과일추출물을 제조하는 단계; 및 상기 1차 과일추출물 및 상기 2차 과일추출물을 혼합하는 단계;를 수행하여 제조되는 것이고,Washing quinces, pears and jujubes and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried quinces, pears, and jujubes at a temperature of -48-52°C, then pulverizing them to produce quince powder, pear powder, and jujube powder; A fruit mixture was prepared by mixing the prepared quince powder, pear powder, and jujube powder in a weight ratio of 1:1:1, mixing 8-12 parts by weight of fruit powder and 88-92 parts by weight of purified water, at a temperature of 118-122°C. Performing primary hot water extraction for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first fruit extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 10-14 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary fruit extract; and mixing the primary fruit extract and the secondary fruit extract;
상기 제4 추출물은,The fourth extract is,
대두, 팥 및 퀴노아를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 대두, 팥 및 퀴노아를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 대두분말, 팥분말 및 퀴노아분말을 제조하는 단계; 제조된 대두분말, 팥분말 및 퀴노아분말을 1:1:1의 중량비율로 혼합한 곡물분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 곡물혼합물을 제조하고, 118-122℃의 온도에서 10-14시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 곡물추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 18-22시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 곡물추출물을 제조하는 단계; 및 상기 1차 곡물추출물 및 상기 2차 곡물추출물을 혼합하는 단계;를 수행하여 제조되는 것을 특징으로 하는 조성물을 제공한다.Washing soybeans, red beans and quinoa and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried soybeans, red beans, and quinoa at a temperature of -48-52°C, then pulverizing them to produce soybean powder, red bean powder, and quinoa powder; A grain mixture was prepared by mixing 8-12 parts by weight of grain powder and 88-92 parts by weight of purified water by mixing the prepared soybean powder, red bean powder, and quinoa powder in a weight ratio of 1:1:1, and stirring at a temperature of 118-122°C. Performing primary hydrothermal extraction for 10-14 hours at temperature; After primary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a primary grain extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 18-22 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary grain extract; and mixing the primary grain extract and the secondary grain extract.
본 발명에 따른 발효물은 사포닌과 컴파운드 케이의 함량이 증가되어 높은 기능성을 나타낸다.The fermented product according to the present invention exhibits high functionality due to increased saponin and compound K content.
또한, 본 발명에 따른 조성물은 사포닌과 컴파운드 케이의 함량이 증가된 발효물을 포함하고, 다양한 추출물을 포함하여 더욱 높은 기능성을 나타내며 동시에 기호성 또한 우수하다.In addition, the composition according to the present invention contains a fermented product with an increased content of saponin and compound K, and contains various extracts to exhibit higher functionality and at the same time, excellent palatability.
이하에서는 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 상세한 설명에서 자세하게 설명될 수 있다. 그러나 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
또한, 본 발명은In addition, the present invention
도라지로부터 얻어지는 농축액을 유산균 발효시켜 제조되는 것을 특징으로 하는 발효물을 제공한다.Provided is a fermented product produced by fermenting a concentrate obtained from bellflower root with lactic acid bacteria.
이하, 본 발명에 따른 발효물에 대하여 상세히 설명한다.Hereinafter, the fermented product according to the present invention will be described in detail.
상기 발효물은,The fermented product is,
도라지를 식초물을 이용하여 1차 세척하는 단계;First washing the balloon flower using vinegar water;
1차 세척한 도라지를 전해수로 2차 세척하는 단계;Second washing the first washed balloon flower with electrolyzed water;
2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계;Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes;
증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계;Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours;
건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계;Preparing bellflower root powder by grinding dried bellflower root;
상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계;Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours;
가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계;Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours;
상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계;Preparing balloon flower concentrate by concentrating the extract under reduced pressure;
상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계;Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days;
효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계;Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C;
식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계; 및Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours; and
발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는 단계;를 수행하여 제조되는 것을 사용한다.After fermentation, heat to a temperature of 88-92°C to inactivate the strain and obtain a fermented product.
먼저, 도라지를 식초물을 이용하여 1차 세척한다. 상기 식초물을 사용하여 살균작용을 수행한다. 상기 도라지는 도라지뿌리를 사용하는 것이 바람직하다.First, wash the balloon flower using vinegar water. The vinegar water is used to perform sterilization. It is preferable to use bellflower roots as the bellflower root.
다음, 1차 세척한 도라지를 전해수로 2차 세척한다. Next, the bellflower root that was washed first is washed a second time with electrolyzed water.
상기 단계에서는 1차 세척된 도라지를 전해수를 이용하여 2차 세척한다. 전해수는 수돗물에 일정량의 염화나트륨(NaCl)을 첨가한 후 전기분해하여 얻어지는 것으로, 바람직하게는 수돗물에 25%의 NaCl을 첨가하여 전해수 제조시스템 장치를 이용하여 제조된 것을 사용할 수 있다.In the above step, the first washed bellflower is washed a second time using electrolyzed water. Electrolyzed water is obtained by adding a certain amount of sodium chloride (NaCl) to tap water and then electrolyzing it. Preferably, it can be produced by adding 25% of NaCl to tap water and using an electrolyzed water production system device.
다음, 2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙한다.Next, the secondary washed bellflower root is steamed for 80-100 minutes at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C.
다음, 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조한다.Next, the steamed bellflower root is dried at a temperature of 48-52°C for 2-4 hours.
다음, 건조한 도라지를 분쇄하여 도라지분말을 제조한다.Next, the dried bellflower root is crushed to prepare bellflower root powder.
다음, 상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리한다.Next, the bellflower root powder is heat treated at a temperature of 110-130°C for 2-4 hours.
상기와 같은 다단계 공정을 통해 도라지뿌리에 진세노사이드의 함량을 향상시킬 수 있다.The content of ginsenosides in bellflower root can be improved through the above multi-step process.
다음, 가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조한다.Next, 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol are mixed and extracted for 5-7 hours at a temperature of 58-62°C to prepare an extract.
다음, 상기 추출액을 감압농축하여 도라지농축액을 제조한다.Next, the extract is concentrated under reduced pressure to prepare balloon flower concentrate.
다음, 상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시킨다.Next, a mixed enzyme containing cellulase, protease and β-glucosidase mixed in a weight ratio of 3:1:1 is added to the bellflower root concentrate and subjected to enzyme reaction at a temperature of 30-40°C for 6-8 days.
상기 혼합효소를 적용하여 효소반응을 용이하게 수행할 수 있다.Enzyme reactions can be easily performed by applying the above mixed enzymes.
상기 혼합효소는 상기 도라지농축액 100 중량부에 대하여 0.5-1.5 중량부를 첨가한다.The mixed enzyme is added in an amount of 0.5-1.5 parts by weight based on 100 parts by weight of the balloon flower concentrate.
다음, 효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식힌다.Next, the enzyme-reacted bellflower root concentrate is heated to a temperature of 78-82℃ and cooled to a temperature of 28-32℃.
효소반응 후 가열 및 냉각을 통해 효소반응을 멈춘다.After the enzyme reaction, the enzyme reaction is stopped by heating and cooling.
다음, 식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효한다.Next, a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis mixed in the cooled bellflower concentrate at a weight ratio of 3:1:1. Inoculate and ferment for 38-42 hours at a temperature of 30-34℃.
상기 혼합균주를 적용하여 진세노사이드 컴파운드 케이를 높은 함량으로 생산할 수 있다.By applying the above mixed strains, ginsenoside compound K can be produced at a high content.
다음, 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는다.Next, after fermentation, the strain is inactivated by heating to a temperature of 88-92°C, and a fermented product is obtained.
상기 발효물은 발효 후 가열을 통해 균주를 불활성화시키고, 23-27℃의 온도로 냉각하고, 여과하여 여과액을 얻고, 여과액을 감압농축한 후 동결건조하여 제조할 수 있다The fermented product can be prepared by inactivating the strain through heating after fermentation, cooling to a temperature of 23-27°C, filtering to obtain a filtrate, concentrating the filtrate under reduced pressure, and then freeze-drying.
또한, 상기 발효물은 발효 후 가열을 통해 균주를 불활성화시키고, 23-27℃의 온도로 냉각하고, 여과하여 고형분과 여과액을 각각 얻고, 여과액을 감압농축한 후 동결건조한 제1 발효물과, 고형분을 건조 및 분쇄하여 얻은 제2 발효물을 혼합하여 제조할 수 있다.In addition, the fermented product is a first fermented product in which the strain is inactivated through heating after fermentation, cooled to a temperature of 23-27°C, filtered to obtain solid content and filtrate, respectively, and the filtrate is concentrated under reduced pressure and then freeze-dried. It can be produced by mixing the second fermentation product obtained by drying and pulverizing the solid content.
또한, 본 발명은In addition, the present invention
도라지로부터 얻어지는 농축액을 유산균 발효시켜 제조되는 것을 특징으로 하는 발효물 38-42 중량부, 수경재배 황기, 수경재배 당귀 및 수경재배 감초로부터 얻어지는 제1 추출물 13-17 중량부, 황칠나무, 무환자나무 및 회화나무로부터 얻어지는 제2 추출물 13-17 중량부, 모과, 배 및 대추로부터 얻어지는 제3 추출물 13-17 중량부 및 대두, 팥 및 퀴노아로부터 얻어지는 제4 추출물 13-17 중량부를 포함하는 조성물을 제공한다.38-42 parts by weight of a fermented product produced by lactic acid bacteria fermentation of a concentrate obtained from bellflower root, 13-17 parts by weight of the first extract obtained from hydroponic astragalus, hydroponic Angelica root, and hydroponic licorice, Hwangchil tree, Astragalus chinensis, and Providing a composition comprising 13-17 parts by weight of a second extract obtained from P. locust, 13-17 parts by weight of a third extract obtained from quince, pear and jujube, and 13-17 parts by weight of a fourth extract obtained from soybeans, red beans and quinoa. do.
이하, 본 발명에 따른 조성물에 대하여 상세히 설명한다.Hereinafter, the composition according to the present invention will be described in detail.
상기 조성물은 발효물 38-42 중량부, 제1 추출물 13-17 중량부, 제2 추출물 13-17 중량부, 제3 추출물 13-17 중량부 및 제4 추출물 13-17 중량부를 포함하는 것이 바람직하고, 발효물 39-41 중량부, 제1 추출물 14-16 중량부, 제2 추출물 14-16 중량부, 제3 추출물 14-16 중량부 및 제4 추출물 14-16 중량부를 포함하는 것이 더욱 바람직하다.The composition preferably includes 38-42 parts by weight of the fermented product, 13-17 parts by weight of the first extract, 13-17 parts by weight of the second extract, 13-17 parts by weight of the third extract, and 13-17 parts by weight of the fourth extract. And, it is more preferable to include 39-41 parts by weight of the fermented product, 14-16 parts by weight of the first extract, 14-16 parts by weight of the second extract, 14-16 parts by weight of the third extract, and 14-16 parts by weight of the fourth extract. do.
상기 발효물은,The fermented product is,
도라지를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 도라지를 전해수로 2차 세척하는 단계; 2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계; 상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계; 가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계; 상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계; 상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계; 효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계; 식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는 단계;를 수행하여 제조되는 것을 사용한다.First washing the balloon flower using vinegar water; Second washing the first washed balloon flower with electrolyzed water; Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root; Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours; Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours; Preparing balloon flower concentrate by concentrating the extract under reduced pressure; Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days; Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C; Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a fermented product.
상기 제1 추출물은,The first extract is,
수경재배 황기, 수경재배 당귀 및 수경재배 감초를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 전해수로 2차 세척하는 단계; 2차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 분쇄하여 황기분말, 당귀분말 및 감초분말을 제조하고, 상기 황기분말, 당귀분말 및 감초분말을 1:1:3의 중량비율로 혼합하여 약초혼합분말을 제조하는 단계; 상기 약초혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 약초혼합물을 제조하고, 상기 약초혼합물에 락토바실러스 아시도필루스(Lactobacillus acidophilus)를 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 발효한 약초혼합물에 펙티네이즈 및 셀룰레이즈를 1:1의 중량비율로 혼합한 혼합효소를 첨가하고 38-42℃의 온도에서 22-26시간 동안 효소반응시키는 단계; 및 효소반응 후 88-92℃의 온도로 가열하여 효소를 불활성화시키고, 제1 추출물을 얻는 단계;를 수행하여 제조되는 것을 사용한다.Step of first washing hydroponic astragalus, hydroponic angelica and hydroponic licorice using vinegar water; Second washing the first washed hydroponic astragalus, hydroponic angelica root, and hydroponic licorice with electrolyzed water; Steaming secondarily washed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a temperature of 48-52°C for 2-4 hours; Astragalus powder, Angelica root powder, and licorice powder are prepared by grinding dried hydroponic astragalus, hydroponic Angelica root, and hydroponic cultured licorice powder, and mixing the Astragalus powder, Angelica root powder, and licorice powder in a weight ratio of 1:1:3 to make herbal mixing. Preparing powder; A herbal mixture was prepared by mixing 48-52 parts by weight of the herbal mixture powder and 48-52 parts by weight of purified water, and the herbal mixture was inoculated with Lactobacillus acidophilus and incubated at a temperature of 30-34°C for 22- fermentation for 26 hours; Adding a mixed enzyme of pectinase and cellulase at a weight ratio of 1:1 to the fermented herbal mixture and performing an enzyme reaction at a temperature of 38-42°C for 22-26 hours; and heating to a temperature of 88-92°C after the enzyme reaction to inactivate the enzyme and obtain a first extract.
상기 제2 추출물은,The second extract is,
황칠나무, 무환자나무 및 회화나무를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 황칠나무, 무환자나무 및 회화나무를 전해수로 2차 세척하는 단계; 2차 세척한 황칠나무, 무환자나무 및 회화나무를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 황칠나무, 무환자나무 및 회화나무를 분쇄하여 황칠나무분말, 무환자나무분말 및 회화나무분말을 제조하고, 상기황칠나무분말, 무환자나무분말 및 회화나무분말을 1:1:1의 중량비율로 혼합하여 나무혼합분말을 제조하는 단계; 상기 나무혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 나무혼합물을 제조하고, 상기 나무혼합물에 아밀라아제를 첨가하고, 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열 후, 30-34℃의 온도로 냉각하고, 비피도박테리움 롱검(bifidobacterium longum)을 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 제2 추출물을 얻는 단계;를 수행하여 제조되는 것을 사용한다.A step of first washing the Hwangchil tree, the Hwangchil tree, and the Prickly pear tree using vinegar water; A second step of washing the firstly washed Hwangchil tree, Achyranthes tree, and Prickly pear tree with electrolyzed water; Drying the secondarily washed Hwangchil tree, Hwangchil tree, and Prickly pear tree at a temperature of 48-52°C for 2-4 hours; Grind dried Hwangchil tree, Hwangchil tree, and Prickly pear tree to produce Hwangchil tree powder, Hwangchil tree powder, and Prickly pear tree powder, and mix the Hwangchil tree powder, Hwangchil tree powder, and Prickly Pear tree powder in a weight ratio of 1:1:1. Preparing wood mixed powder; Preparing a wood mixture by mixing 48-52 parts by weight of the wood mixture powder and 48-52 parts by weight of purified water, adding amylase to the wood mixture, and heating at a temperature of 88-92° C. for 58-62 minutes; After heating, cooling to a temperature of 30-34°C, inoculating bifidobacterium longum and fermenting at a temperature of 30-34°C for 22-26 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a second extract.
상기 제3 추출물은,The third extract is,
모과, 배 및 대추를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 모과, 배 및 대추를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 모과분말, 배분말 및 대추분말을 제조하는 단계; 제조된 모과분말, 배분말 및 대추분말을 1:1:1의 중량비율로 혼합한 과일분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 과일혼합물을 제조하고, 118-122℃의 온도에서 5-7시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 과일추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 10-14시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 과일추출물을 제조하는 단계; 및 상기 1차 과일추출물 및 상기 2차 과일추출물을 혼합하는 단계;를 수행하여 제조되는 것을 사용한다.Washing quinces, pears and jujubes and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried quinces, pears, and jujubes at a temperature of -48-52°C, then pulverizing them to produce quince powder, pear powder, and jujube powder; A fruit mixture was prepared by mixing the prepared quince powder, pear powder, and jujube powder in a weight ratio of 1:1:1, mixing 8-12 parts by weight of fruit powder and 88-92 parts by weight of purified water, at a temperature of 118-122°C. Performing primary hot water extraction for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first fruit extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 10-14 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary fruit extract; and mixing the first fruit extract and the second fruit extract.
상기 제4 추출물은,The fourth extract is,
대두, 팥 및 퀴노아를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 대두, 팥 및 퀴노아를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 대두분말, 팥분말 및 퀴노아분말을 제조하는 단계; 제조된 대두분말, 팥분말 및 퀴노아분말을 1:1:1의 중량비율로 혼합한 곡물분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 곡물혼합물을 제조하고, 118-122℃의 온도에서 10-14시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 곡물추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 18-22시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 곡물추출물을 제조하는 단계; 및 상기 1차 곡물추출물 및 상기 2차 곡물추출물을 혼합하는 단계;를 수행하여 제조되는 것을 사용한다.Washing soybeans, red beans and quinoa and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried soybeans, red beans, and quinoa at a temperature of -48-52°C, then pulverizing them to produce soybean powder, red bean powder, and quinoa powder; A grain mixture was prepared by mixing 8-12 parts by weight of the prepared soybean powder, red bean powder, and quinoa powder in a weight ratio of 1:1:1 and 88-92 parts by weight of purified water, and kept at 118-122°C. Performing primary hydrothermal extraction for 10-14 hours at temperature; After primary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a primary grain extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 18-22 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary grain extract; and mixing the primary grain extract and the secondary grain extract.
상기 성분을 포함하는 조성물은 높은 사포닌 성분을 포함하고, 특히 높은 컴파운드 케이를 포함하여 신체 내로의 흡수성이 높아 더욱 우수한 건강기능성을 나타낸다.The composition containing the above ingredients contains a high saponin component, and especially contains a high compound K, so it is highly absorbable into the body and exhibits superior health functionality.
또한, 본 발명은In addition, the present invention
도라지를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 도라지를 전해수로 2차 세척하는 단계; 2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계; 증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계; 상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계; 가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계; 상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계; 상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계; 효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계; 식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 발효물을 얻는 단계;를 포함하는 발효물을 제조하는 단계;First washing the balloon flower using vinegar water; Second washing the first washed balloon flower with electrolyzed water; Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes; Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours; Preparing bellflower root powder by grinding dried bellflower root; Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours; Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours; Preparing balloon flower concentrate by concentrating the extract under reduced pressure; Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days; Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C; Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a fermented product.
수경재배 황기, 수경재배 당귀 및 수경재배 감초를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 전해수로 2차 세척하는 단계; 2차 세척한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 0.095-0.105 MPa의 압력 및 240-260℃의 온도에서 50-70분 동안 증숙하는 단계; 증숙한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 수경재배 황기, 수경재배 당귀 및 수경재배 감초를 분쇄하여 황기분말, 당귀분말 및 감초분말을 제조하고, 상기 황기분말, 당귀분말 및 감초분말을 1:1:3의 중량비율로 혼합하여 약초혼합분말을 제조하는 단계; 상기 약초혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 약초혼합물을 제조하고, 상기 약초혼합물에 락토바실러스 아시도필루스(Lactobacillus acidophilus)를 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 발효한 약초혼합물에 펙티네이즈 및 셀룰레이즈를 1:1의 중량비율로 혼합한 혼합효소를 첨가하고 38-42℃의 온도에서 22-26시간 동안 효소반응시키는 단계; 및 효소반응 후 88-92℃의 온도로 가열하여 효소를 불활성화시키고, 제1 추출물을 얻는 단계;를 포함하는 제1 추출물을 제조하는 단계;Step of first washing hydroponic astragalus, hydroponic angelica and hydroponic licorice using vinegar water; Second washing the first washed hydroponic astragalus, hydroponic angelica root, and hydroponic licorice with electrolyzed water; Steaming secondarily washed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a pressure of 0.095-0.105 MPa and a temperature of 240-260°C for 50-70 minutes; Drying the steamed hydroponic astragalus, hydroponic angelica and hydroponic licorice at a temperature of 48-52°C for 2-4 hours; Astragalus powder, Angelica root powder, and licorice powder are prepared by grinding dried hydroponic astragalus, hydroponic Angelica root, and hydroponic cultured licorice powder, and mixing the Astragalus powder, Angelica root powder, and licorice powder in a weight ratio of 1:1:3 to mix herbs. Preparing powder; A herbal mixture was prepared by mixing 48-52 parts by weight of the herbal mixture powder and 48-52 parts by weight of purified water, and the herbal mixture was inoculated with Lactobacillus acidophilus and incubated at a temperature of 30-34°C for 22- fermentation for 26 hours; Adding a mixed enzyme of pectinase and cellulase at a weight ratio of 1:1 to the fermented herbal mixture and performing an enzyme reaction at a temperature of 38-42°C for 22-26 hours; and heating to a temperature of 88-92°C after the enzyme reaction to inactivate the enzyme and obtain a first extract.
황칠나무, 무환자나무 및 회화나무를 식초물을 이용하여 1차 세척하는 단계; 1차 세척한 황칠나무, 무환자나무 및 회화나무를 전해수로 2차 세척하는 단계; 2차 세척한 황칠나무, 무환자나무 및 회화나무를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 황칠나무, 무환자나무 및 회화나무를 분쇄하여 황칠나무분말, 무환자나무분말 및 회화나무분말을 제조하고, 상기황칠나무분말, 무환자나무분말 및 회화나무분말을 1:1:1의 중량비율로 혼합하여 나무혼합분말을 제조하는 단계; 상기 나무혼합분말 48-52 중량부 및 정제수 48-52 중량부를 혼합하여 나무혼합물을 제조하고, 상기 나무혼합물에 아밀라아제를 첨가하고, 88-92℃의 온도에서 58-62분 동안 가열하는 단계; 가열 후, 30-34℃의 온도로 냉각하고, 비피도박테리움 롱검(bifidobacterium longum)을 접종하고 30-34℃의 온도에서 22-26시간 동안 발효하는 단계; 및 발효 후 88-92℃의 온도로 가열하여 균주를 불활성화시키고, 제2 추출물을 얻는 단계;를 포함하는 제2 추출물을 제조하는 단계;A step of first washing the Hwangchil tree, the Hwangchil tree, and the Prickly pear tree using vinegar water; A second step of washing the firstly washed Hwangchil tree, Achyranthes tree, and Prickly pear tree with electrolyzed water; Drying the secondarily washed Hwangchil tree, Hwangchil tree, and Prickly pear tree at a temperature of 48-52°C for 2-4 hours; Grind dried Hwangchil tree, Hwangchil tree, and Prickly pear tree to produce Hwangchil tree powder, Hwangchil tree powder, and Prickly pear tree powder, and mix the Hwangchil tree powder, Hwangchil tree powder, and Prickly Pear tree powder in a weight ratio of 1:1:1. Preparing wood mixed powder; Preparing a wood mixture by mixing 48-52 parts by weight of the wood mixture powder and 48-52 parts by weight of purified water, adding amylase to the wood mixture, and heating at a temperature of 88-92° C. for 58-62 minutes; After heating, cooling to a temperature of 30-34°C, inoculating bifidobacterium longum and fermenting at a temperature of 30-34°C for 22-26 hours; and heating to a temperature of 88-92°C after fermentation to inactivate the strain and obtain a second extract.
모과, 배 및 대추를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 모과, 배 및 대추를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 모과분말, 배분말 및 대추분말을 제조하는 단계; 제조된 모과분말, 배분말 및 대추분말을 1:1:1의 중량비율로 혼합한 과일분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 과일혼합물을 제조하고, 118-122℃의 온도에서 5-7시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 과일추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 10-14시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 과일추출물을 제조하는 단계; 및 상기 1차 과일추출물 및 상기 2차 과일추출물을 혼합하는 단계;를 포함하는 제3 추출물을 제조하는 단계;Washing quinces, pears and jujubes and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried quinces, pears, and jujubes at a temperature of -48-52°C, then pulverizing them to produce quince powder, pear powder, and jujube powder; A fruit mixture was prepared by mixing the prepared quince powder, pear powder, and jujube powder in a weight ratio of 1:1:1, mixing 8-12 parts by weight of fruit powder and 88-92 parts by weight of purified water, at a temperature of 118-122°C. Performing primary hot water extraction for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first fruit extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 10-14 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary fruit extract; and mixing the first fruit extract and the second fruit extract; preparing a third extract comprising;
대두, 팥 및 퀴노아를 세척하고, 48-52℃의 온도에서 2-4시간 동안 건조하는 단계; 건조한 대두, 팥 및 퀴노아를 영하 48-52℃의 온도에서 동결건조한 후, 분쇄하여 대두분말, 팥분말 및 퀴노아분말을 제조하는 단계; 제조된 대두분말, 팥분말 및 퀴노아분말을 1:1:1의 중량비율로 혼합한 곡물분말 8-12 중량부 및 정제수 88-92 중량부를 혼합하여 곡물혼합물을 제조하고, 118-122℃의 온도에서 10-14시간 동안 1차 열수추출을 수행하는 단계; 1차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 1차 곡물추출물을 제조하는 단계; 1차 열수추출 후 여과지로 여과한 다음 남은 고형물 8-12 중량부 및 정제수 88-92 중량부를 혼합하고, 88-92℃의 온도에서 18-22시간 동안 2차 열수추출을 수행하는 단계; 2차 열수추출 후, 여과지로 여과한 다음 그 여액을 동결건조하여 2차 곡물추출물을 제조하는 단계; 및 상기 1차 곡물추출물 및 상기 2차 곡물추출물을 혼합하는 단계;를 포함하는 제4 추출물을 제조하는 단계; 및Washing soybeans, red beans and quinoa and drying them at a temperature of 48-52°C for 2-4 hours; Freeze-drying dried soybeans, red beans, and quinoa at a temperature of -48-52°C, then pulverizing them to produce soybean powder, red bean powder, and quinoa powder; A grain mixture was prepared by mixing 8-12 parts by weight of the prepared soybean powder, red bean powder, and quinoa powder in a weight ratio of 1:1:1 and 88-92 parts by weight of purified water, and kept at 118-122°C. Performing primary hydrothermal extraction for 10-14 hours at temperature; After primary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a primary grain extract; After the first hot water extraction, filtering with filter paper, mixing 8-12 parts by weight of the remaining solids and 88-92 parts by weight of purified water, and performing the second hot water extraction at a temperature of 88-92°C for 18-22 hours; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to produce a secondary grain extract; and mixing the primary grain extract and the secondary grain extract; preparing a fourth extract comprising; and
상기 발효물 38-42 중량부, 상기 제1 추출물 13-17 중량부, 상기 제2 추출물 13-17 중량부, 상기 제3 추출물 13-17 중량부 및 상기 제4 추출물 13-17 중량부를 혼합하는 단계;를 포함하는 조성물의 제조방법을 제공한다.Mixing 38-42 parts by weight of the fermented product, 13-17 parts by weight of the first extract, 13-17 parts by weight of the second extract, 13-17 parts by weight of the third extract, and 13-17 parts by weight of the fourth extract. It provides a method for producing a composition comprising a step.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.
<실시예 1> 발효물의 제조<Example 1> Preparation of fermented product
도라지뿌리를 식초물을 이용하여 1차 세척하고, 1차 세척한 도라지를 전해수로 2차 세척하고, 2차 세척한 도라지를 0.1 MPa의 압력 및 220℃의 온도에서 90분 동안 증숙하고, 증숙한 도라지를 50℃의 온도에서 3시간 동안 건조하고, 건조한 도라지를 분쇄하고, 분쇄한 도라지분말을 120℃의 온도에서 3시간 동안 가열처리하고, 가열처리한 도라지분말 15 중량부 및 에탄올 85 중량부를 혼합하고, 60℃의 온도에서 6시간 동안 추출하여 추출액을 제조하였다. 상기 추출액을 감압농축하여 도라지농축액을 제조하고, 상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 상기 도라지농축액 100 중량부에 대하여 1 중량부를 첨가하고 35℃의 온도에서 7일 동안 효소반응시켰다. 효소반응시킨 도라지농축액을 80℃의 온도로 가열하고, 바로 30℃의 온도로 식힌 다음 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하되 상기 도라지농축액 100 중량부에 대하여 1 중량부를 접종하고 32℃의 온도에서 40시간 동안 발효하였다. 발효 후 90℃의 온도로 가열하여 균주를 불활성화시키고, 여과하여 고형분과 여과액을 얻고, 고형분은 건조 및 분쇄하여 분쇄물을 얻고, 여과액은 감압농축 및 동결건조하여 추출물을 얻어 상기 분쇄물과 추출물을 혼합하여 발효물을 제조하였다.The bellflower root was first washed using vinegar water, the first washed bellflower root was washed second time with electrolyzed water, and the second washed bellflower root was steamed for 90 minutes at a pressure of 0.1 MPa and a temperature of 220°C. Dry the bellflower root at a temperature of 50°C for 3 hours, grind the dried bellflower root, heat treat the ground bellflower root powder at a temperature of 120°C for 3 hours, and mix 15 parts by weight of the heat-treated bellflower root powder and 85 parts by weight of ethanol. Then, extraction was performed at a temperature of 60°C for 6 hours to prepare an extract. The extract was concentrated under reduced pressure to prepare bellflower root concentrate, and the bellflower root concentrate was mixed with cellulase, protease, and β-glucosidase in a weight ratio of 3:1:1, and the mixed enzyme was added at 1 weight per 100 parts by weight of the bellflower root concentrate. was added and the enzyme reaction was performed at a temperature of 35°C for 7 days. The enzymatically reacted bellflower root concentrate was heated to a temperature of 80°C, immediately cooled to a temperature of 30°C, and then Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus feces were added to the bellflower root concentrate. A mixed strain of Enterococcus faecalis mixed at a weight ratio of 3:1:1 was inoculated at 1 part by weight per 100 parts by weight of the bellflower concentrate and fermented at a temperature of 32°C for 40 hours. After fermentation, the strain is inactivated by heating to a temperature of 90°C, filtered to obtain solid content and filtrate, the solid content is dried and pulverized to obtain a pulverized product, and the filtrate is concentrated under reduced pressure and freeze-dried to obtain an extract. A fermented product was prepared by mixing the and extracts.
<실시예 2> 조성물의 제조<Example 2> Preparation of composition
상기 실시예 1에서 제조된 발효물 40 중량부, 수경재배 황기, 수경재배 당귀 및 수경재배 감초로부터 얻어지는 제1 추출물 15 중량부, 황칠나무, 무환자나무 및 회화나무로부터 얻어지는 제2 추출물 15 중량부, 모과, 배 및 대추로부터 얻어지는 제3 추출물 15 중량부 및 대두, 팥 및 퀴노아로부터 얻어지는 제4 추출물 15 중량부를 혼합하여 조성물을 제조하였다.40 parts by weight of the fermented product prepared in Example 1, 15 parts by weight of the first extract obtained from hydroponic astragalus, hydroponic Angelica root, and hydroponic licorice, 15 parts by weight of the second extract obtained from Hwangchil tree, Astragalus chinensis, and Prickly pear tree, A composition was prepared by mixing 15 parts by weight of the third extract obtained from quince, pear, and jujube and 15 parts by weight of the fourth extract obtained from soybean, red bean, and quinoa.
<실험예 1> 진세노사이드 함량 분석<Experimental Example 1> Ginsenoside content analysis
본 발명에서 제시하는 발효물의 진세노사이드 함량을 확인하기 위하여, 상기 실시예 2에서 제조한 조성물을 샘플로하여 고성능 액체크로마토그래피(HPLC)를 사용하여 진세노사이드 함량을 분석하였고, 그 결과를 하기 표 1에 나타내었다.In order to confirm the ginsenoside content of the fermented product presented in the present invention, the composition prepared in Example 2 was used as a sample to analyze the ginsenoside content using high-performance liquid chromatography (HPLC), and the results are as follows. It is shown in Table 1.
* CK : 컴파운드 케이* CK: Compound K
상기 표 1에 나타낸 바와 같이, 본 발명에 따른 조성물의 컴파운드 케이 함량이 매우 높은 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that the compound K content of the composition according to the present invention was very high.
Claims (3)
상기 발효물은,
도라지를 식초물을 이용하여 1차 세척하는 단계;
1차 세척한 도라지를 전해수로 2차 세척하는 단계;
2차 세척한 도라지를 0.095-0.105 MPa의 압력 및 210-230℃의 온도에서 80-100분 동안 증숙하는 단계;
증숙한 도라지를 48-52℃의 온도에서 2-4시간 동안 건조하는 단계;
건조한 도라지를 분쇄하여 도라지분말을 제조하는 단계;
상기 도라지분말을 110-130℃의 온도에서 2-4시간 동안 가열처리하는 단계;
가열처리한 도라지분말 13-17 중량부 및 에탄올 83-87 중량부를 혼합하고, 58-62℃의 온도에서 5-7시간 동안 추출하여 추출액을 제조하는 단계;
상기 추출액을 감압농축하여 도라지농축액을 제조하는 단계;
상기 도라지농축액에 셀룰라아제, 프로테아제 및 β-글루코시다아제를 3:1:1의 중량비율로 혼합한 혼합효소를 첨가하고 30-40℃의 온도에서 6-8일 동안 효소반응시키는 단계;
효소반응시킨 도라지농축액을 78-82℃의 온도로 가열하고, 28-32℃의 온도로 식히는 단계; 및
식힌 도라지농축액에 락토바실러스 펜토서스(Lactobacillus pentosus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus) 및 엔테로코쿠스 페칼리스(Enterococcus faecalis)를 3:1:1의 중량비율로 혼합한 혼합균주를 접종하고 30-34℃의 온도에서 38-42시간 동안 발효하는 단계;를 수행하여 제조되는 것을 특징으로 하는 발효물.A fermented product produced by fermenting a concentrate obtained from bellflower root with lactic acid bacteria,
The fermented product is,
First washing the balloon flower using vinegar water;
Second washing the first washed balloon flower with electrolyzed water;
Steaming the secondary washed bellflower root at a pressure of 0.095-0.105 MPa and a temperature of 210-230°C for 80-100 minutes;
Drying the steamed bellflower root at a temperature of 48-52°C for 2-4 hours;
Preparing bellflower root powder by grinding dried bellflower root;
Heat-treating the bellflower root powder at a temperature of 110-130°C for 2-4 hours;
Preparing an extract by mixing 13-17 parts by weight of heat-treated bellflower root powder and 83-87 parts by weight of ethanol and extracting at a temperature of 58-62°C for 5-7 hours;
Preparing balloon flower concentrate by concentrating the extract under reduced pressure;
Adding a mixed enzyme of cellulase, protease and β-glucosidase in a weight ratio of 3:1:1 to the bellflower root concentrate and performing an enzyme reaction at a temperature of 30-40°C for 6-8 days;
Heating the enzyme-reacted bellflower root concentrate to a temperature of 78-82°C and cooling it to a temperature of 28-32°C; and
Inoculate the cooled balloon flower concentrate with a mixed strain of Lactobacillus pentosus, Pediococcus pentosaceus, and Enterococcus faecalis at a weight ratio of 3:1:1. and fermenting at a temperature of 30-34°C for 38-42 hours.
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