KR20160036450A - Processes for preparing fermented Lentil bean - Google Patents

Abstract

The present invention relates to novel Lactobacillus casei sp ., Streptococcus sp ., Lactococcus sp ., Bacillus sp . Bacillus, Saccharomys sp. A yeast belonging to the genus Candida in the genus Torulaspora, and a method for producing the fermented lentil bean in which the absorption rate thereof is enhanced using the yeast.

Description

Technical Field [0001] The present invention relates to a process for preparing fermented lentils,

The invention in Lactobacillus having saponin biotransformation capacity (Lactobacillus casei sp.), Streptococcus (Streptococcus) in bacteria, Lactococcus (Lactococcus) bacteria belonging to the genus Bacillus (Bacillus) in bacteria, Saccharomyces Roman Isis (Saccharomyses) in torulra spokes La (Torulaspora) yeast belonging like in Candida (Candida) in And a method for producing fermented lentil beans in which the absorption rate in the body is enhanced using the same.

Lentil beans or lentils (Lens Culinaris) are annual perennial soybean plants originating in the southern European and Mediterranean coasts. It is a convex lens shaped bean on both sides. It is also called lentil and it is edible. Lentil is a plant rich in protein and important as a major food from ancient times. It is widely grown in Europe, Asia and North Africa, but does not grow in the Western Hemisphere.

It contains 5 nutrients such as high-protein foods such as high-protein foods, such as daffodils, vitamin B1, B2, B6, vitamin C, vitamin E, folic acid, niacin, vitamin K and potassium, calcium, iron, magnesium, phosphorus and zinc. It is a complete food containing whole. Dietary fiber is very abundant, it is good for constipation improvement, and diet effect is high.

In particular, proteins account for about 30% of calories and contain the third largest protein in beans. It contains 134g of protein per 100g of beef, which helps improve liver disease, improve chronic fatigue and improve immunity. Most soybeans contain essential amino acids, isoleucine and lysine, but lack methionine and cysteine. Lentils are also lacking, but germinated lentils contain almost all the essential amino acids, including methionine and cysteine.

It is known as a diet food because it contains 10 times as many sweet potatoes as the abundance of dietary fiber and 12 times as much as banana. Dietary fiber is effective in lowering cholesterol and clearing blood vessels, promoting metabolism and helping to release toxins. It also stabilizes blood sugar levels and helps control blood sugar in people with diabetes. Lentil beans have a GI index, ie, the sugar index is 22 (86), which is a good dietary supplement.

In addition to vitamins, iron, magnesium, calcium and other minerals are also featured. Magnesium helps muscle and nervous stability, while folic acid and iron are helpful for anemia, pregnant women, growing women, menopausal women, and women who diet. One cup of Lentil beans is a good source of iron, containing more than half of the recommended daily intake of iron.

The inventors of the present invention have found that it is necessary to separate and purify the produced fermentation metabolites from the culture medium because they can produce metabolites including odorous substances peculiar to the microorganisms in the fermented lentil soybean production method, The objective of this production method is to provide a fermented lentil bean which is capable of being edible in a form containing isoflavone and saponin metabolites and a culture medium, which are active ingredients of lentil beans, and which is further improved in taste, odor, physical properties and workability.

Another object of the present invention is to provide a method for preparing fermented lentils by adding fermented ascorbic acid at a concentration of 0.025 to 0.2% to lentil bean pulverized product during lentil bean fermentation to promote the growth of microorganisms such as lactic acid bacteria and yeast .

It is another object of the present invention to provide a method for preparing a powdered soybean fermented product which is free from lactic acid bacteria by freeze-drying a fermented lentil fermented product obtained by inoculating microorganisms such as lactic acid bacteria and yeast for 12 to 48 hours.

Another object of the present invention is to provide a method of fermenting lactic acid bacteria and yeast by adding ascorbic acid to the lentil bean ground product germinated using germinated lentil beans.

Another object of the present invention is to provide a method for enhancing gamma-aminobutyric acid and phytoestrogen which are one of physiological active substances by fermenting lentil and gent lentil beans using microorganisms such as lactic acid bacteria and yeast.

In accordance with one aspect of the present invention, the Lactobacillus genus having an isoflavone and saponin biotransformation capacity (Lactobacillus casei sp.), provided hyomoeul belonging like Streptococcus (Streptococcus) in bacteria, Lactococcus (Lactococcus) bacteria belonging to the genus Bacillus (Bacillus) in bacteria, Saccharomyces Roman Isis (Saccharomyses) in torulra spokes La (Torulaspora) genus Candida (Candida) in do.

According to still another aspect of the present invention, there is provided a method for producing fermented lentil beans, comprising inoculating and cultivating at least one strain selected from the group consisting of lactic acid bacteria and / or yeast into a lentil and a gaide lentil.

The lentil bean may be germinated lentil bean, lentil bean powder, or lentil bean extract.

As described above, the present invention is able to obtain fermented soybean lactic acid bacteria by using microorganisms such as lactic acid bacteria and yeast due to the above-described technical constitution.

In addition, the fermented lentils and gentian lentils containing 10 ⁶ or more microorganisms such as lactic acid bacteria and yeasts obtained according to the present invention can be used not only as lactic acid bacterium but also as gamma-aminobutyric acid, which is one of physiologically active substances, Diadzein, glycitein and genistein have high contents, and they can be used as various functional food materials such as health food materials and materials for reproductive and line products.

The term "fermented lentil beans" in the present specification refers to a product obtained by inoculating and culturing at least one strain selected from the group consisting of microorganisms, particularly lactobacillus and / or yeast, to lentil and gentile lentils, 'And so on.

The present invention provides a microorganism having phytogenic estrogen biosynthesizing ability and a microorganism having genistein-producing ability, that is, a lactic acid bacterium and / or a yeast, which is a daidze useful for the human body.

The provided microorganisms include bacteria belonging to the genus Streptococcus such as Lactobacillus, Streptococcus thermophilus such as Lactobacillus, L. johnsonii, L. gallinarum, L. amylovorus L. brevis, L. rhamnosus, L. kefir, L.-paracasei, Lactococcus bacteria such as Lactococcus lactis, Bacillus species such as Bifidobac-terium bifidum, B. longum, B. adoloscontis, B. infantis, B. breve and B.catenulatum, Saccharomyses cerevisiae, Torulaspora delbrueckii and Candi-da kefir Among the yeasts belonging to Saccharomyses genus Torulaspora genus Candida and the like, microorganisms judged to have saponin-decomposing ability by the method described above. Among them, lactic acid bacteria belonging to the genera Lactobacillus, Streptococcus and Lactococcus, bacteria belonging to the genus Bif-idobacterium and bacteria belonging to the genus Saccharomyses are suitable for the taste and smell of the fermented lentil beans, especially Lactobacillus gasseri DSM 2024 strain, Lactobacillus plantarum ATCC 14947 strain and ATCC 10241 L.buchneri ATCC 4005 strain, L. gasseri ATCC 393 strain, L. marine ATCC 27304 strain, L. gallinarum JCM strain strain 2011, L. amylovorus strain JCM 1126 strain, L. brevis strain ATCC 14869 strain, L. rhamnosus strain ATCC 7469 strain And ATCC 53103 strain, L. kefir NRIC 1693 strain, L. paracasei strain NCDO 151 strain, Lactococcus lactis ATCC 15577 strain, Bifidobacterium b-ifidum JCM 7002 strain, B. adolescentis ATCC 15703 strain, Saccharomyses strain. The cerevisiae IFO 0309 strain and IFO 2018 strain are the most suitable microorganisms for fermented lentil bean production.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

Example 1: Production of fermented lentil beans using microorganisms of the genus Bifidobacterium

Bifidobacterium longum culture (1.0 × 10 ⁷ cfu / g) was inoculated 1.5% in 200 g of lentil beans supplied by Pulses Co., and cultured at 37 ° C. for 2 days.

Example 2: Preparation of Fermented Lentil Soybean Powder Using Lactobacillus sp.

Lentil beans are produced in 2013 by pulses, and the samples are pulverized to about 60 mesh by a pin mill (Kyungchang Machinery). The lentil beans are pulverized to 200g of lentil bean flour at 2-10% 30%, and fermented at 25 ~ 35 ℃ for 5 days.

(1) Changes in organic acid content of Lentil bean powder during fermentation at 35 ℃

Lentil soybean powder 200g was mixed with 13 treatments with different amounts of fructose and distilled water added and 200g of lentil soybean powder with no added honey and distilled water were used as a control for fermentation for 2 days in a 35 ° C incubator. The results are shown in Table 1 below.

Treatment with different amount of honey and distilled water Sample number Fructose content (%) Distilled water content (%) Remarks Control - - Vinyl zippered bag One 2 15 Vinyl zippered bag 3 2 5 Vinyl zippered bag 4 5 10 Vinyl zippered bag 5 5 20 Vinyl zippered bag 6 5 30 Vinyl zippered bag 7 10  10 Vinyl zippered bag 8 10 20 Vinyl zippered bag 9 10 5 Vinyl zippered bag 10 5 20 Plastic bucket 11 10 10 Plastic bucket 12 5 20 Stainless steel barrel 13 10 10 Stainless steel barrel

In the case of control, there was almost no change in the content of organic acids (Table 2) until the third day of fermentation. In addition, the content of organic acid was increased by fermentation in the treatment of addition of fructose and water. As the fermentation period was longer, the amount of organic acid was increased. After 6 days of fermentation, number 6, 8, and 10 of fermented soybeans were higher than those of fermented soybeans.

Changes in amount of organic acid during fermentation period at 37 ℃ Sample number Organic acid content (%) 1 day  2 day Control 0.110 0.198 One 0.089 0.148 3  0.109 0.185 4  0.099  0.126 5 0.233 0.231 6 0.655 0.330 7 0.085  0.148 8 0.140 0.250 9 0.095 0.144 10  0.203 0.2258 11 0.100 0.131 12 0.115 0.153 13  0.090 0.121

As described above, the present according to the invention lactic acid bacteria of Lactobacillus casei which grew specifically to the ginseng extract to inhibit the growth of microorganisms (Lb. Casei) NS 605 and Lactobacillus para casei (Lb. Paracasei) NS 808 Can be separated and identified.

According to the present invention, there is also provided a lactic acid fermentation broth containing lactic acid bacteria and / or yeast, which specifically grows on lentil and gentle lentil, and which contains a component having high bioavailability by converting plant estrogen into a high content, Lactic acid bacteria and / or yeast fermentation broth, fermentation powders, concentrates, and fermented probiotics, and a composition containing the same can be prepared.

In addition, the process can be simplified since loss of lactic acid bacteria and / or other culture medium for cultivation of yeast other than lentils and germinated lentils can be omitted, and loss of product content by additives can be reduced.

Claims (5)

Fresh ginseng was prepared from Lactobacillus rhamnose ATCC 7469, Bifidobacterium adolescentis ATCC 15703, Lactobacillus gasseri DSM 20243, Bifidobacterium adolescentus ATCC 15703, (Bifidobacterium bifidum JCM 7002), Saccharomyces cerevisiae IFO 0309, Lactobacillus gmali ATCC 27304, Lactobacillus plantarum ATCC 14947, Lactobacillus plantarum ATCC 14947) or Lactobacillus plantatum ATCC 10241), characterized in that it contains isoflavone and saponin degradation products which are specific components of lentil bean bean.
The method according to claim 1,
Wherein the ascorbic acid is added to the lentil and germinated lentils at a concentration of 0.025 to 0.2%.
The beans were soaked in water for 4 to 6 hours at 25 to 30 ° C for 12 to 36 hours, then gelled lentil beans and water were mixed at a ratio of 1: 2 to 1: 8 (W / V) 0.05% ascorbic acid was added to the obtained lentil bean pulverized product, which was then heated to 60-75 캜, allowed to cool, then inoculated with lactic acid bacteria and / or yeast, and cultured at 37 캜 for 12-48 hours And fermenting the fermented lentil bean.
Characterized in that the soybean which has been germinated in water for 4 to 6 hours or the soybeans germinated for 12 to 36 hours is fermented at 25 to 30 DEG C for 24 hours to increase the content of glycitein and genistein, How to do it.
A foodstuff fortified with gamma-aminobutyric acid and vegetable esters prepared according to the method of claim 4.