KR101955775B1 - Functional fermented food additive and functionality health food manufacturing method - Google Patents

Abstract

The present invention provides a multifunctional food additive such as an improved immune function and an antioxidative function by an enhanced extraction culture method in comparison with the conventional extraction method so as to be easily absorbed in vivo,
A functional food additive comprising a culture of a complex microorganism is prepared through a mixed culture of microorganisms containing grape or cereal by-products rich in GABA as a main fermentation source and containing a sugar nutrient for promoting microbial growth,
The physiologically active components such as the microorganism for enhancing immunostimulatory activity and the beta-glucan component obtained from the cereal are mixed and formulated at a proper concentration so as to complement each other without loss of physical properties or effective components, To a functional food additive comprising a nutrient-supplemented microbial culture supplemented with a saccharide-based nutrient which is capable of enhancing immunity while supplementing insufficient nutrition of a general food additive, and a method for producing a health functional food containing the same as an active ingredient .

Description

Technical Field [0001] The present invention relates to a functional food additive containing a nutrient-added microbial culture and a method for manufacturing a health functional food using the same,

The present invention relates to a functional food additive comprising a nutrient-added complex microorganism culture liquid and a method for producing a health functional food using the same,

In order to prepare a multifunctional food additive having an improved immune function by an improved extraction culture method in comparison with the conventional extraction method in order to be easily absorbed in vivo,

A functional food additive comprising a culture of a complex microorganism is prepared by culturing a microorganism containing GABA-rich grains as a main fermentation source and containing glucose-containing nutrients for promoting microbial growth,

The physiologically active components such as the microorganism for enhancing immunostimulatory activity and the beta-glucan component obtained from the cereal are mixed and formulated at a proper concentration so as to complement each other without loss of physical properties or effective components, To a functional food additive comprising a nutrient-supplemented microbial culture supplemented with a saccharide-based nutrient which is capable of enhancing immunity while supplementing insufficient nutrition of a general food additive, and a method for producing a health functional food containing the same as an active ingredient .

In spite of the development of medicine and the increase of life expectancy, the possibility of cancer, heart disease, cerebrovascular disease and the like is increasing, and modern people are exposed to more diseases and health risks.

Therefore, the recent interest in healthy life and well-being is increasing by increasing the desire for healthy and high-quality life as well as prevention of diseases due to the improvement of economy and living standard, the development of medicine and the increase of life expectancy.

Also, since ancient times, in Korea, food and medicine have come out from the same place as food and medicine, and food and medicine are not separate and very closely related. In recent years, And the need for and interest in health is heightened.

Hyundai health-oriented consumers who emphasize functional and hygienic aspects of food prefer health-functional foods that can prevent or eliminate diseases such as geriatric diseases and develop health-functional foods to satisfy them.

The foods we eat contain not only nutritional functions but also disease prevention functions. The effects of functional foods include blood sugar lowering, blood pressure lowering, cholesterol lowering, blood circulation improvement, immune enhancement, and allergy improvement .

Because of the deterioration of the living environment, the immunity of modern people is deteriorating, and the food group having the immunity enhancement and the anticancer effect is continuously attracted attention.

Especially, it is not easy for modern people to eat undesirable diets, unhealthy lifestyles and aging, such as meat-based diet, instant and processed food-oriented eating habits, excessive consumption of irritating foods, Therefore, harmful bacteria become more dominant than beneficial bacteria, and the balance of intestinal bacteria is broken, and the health of the intestines is adversely affected.

Probiotics can be defined as living food additives that have beneficial effects on the host by proliferating beneficial bacteria in the intestinal tract of the human body, inhibiting the proliferation of harmful microorganisms, and keeping the intestinal microflora in a balanced manner. The effect of probiotics is weaker than antibiotics But the effect is recognized and widely used

When microorganisms are applied to other fields other than the application field according to their characteristics, it is rather harmful, so that a mixed probiotic agent which can expect various effects at the same time by mixing various functional microorganisms is being studied.

Probiotics are used to increase the productivity of industrial animals by replacing chemical antibiotics due to the effects of resistance to harmful infectious diseases, reduction of diarrhea, and excellence of immune activity, come.

However, this conventional probiotic technique is a mixture of a single microbial agent and several kinds of microbial agents, so that the efficacy effect is fragmentary or limited, and only a partial effect can be expected in various diseases of bowel disease

And microorganisms (EM), which are active by themselves, live in a state where various microorganisms live, and when mixing various kinds of medicines and food materials with them, the taste of the microorganisms .

Examples of immunostimulating agents used for enhancing immunity include substances such as beta-glucan.

Natural plant material or medicinal herb contains various physiologically active substances and antioxidant substances, and exhibits various effects such as anti-aging, anti-cancer, anti-inflammation and immune function improvement. However, since it is unstable after being extracted and sometimes stimulant, In recent years, attempts have been made to stabilize natural extracts, reduce toxicity, or convert them to stable derivatives to enhance their effectiveness.

However, the conventional food additives developed to improve the above problems have advantages and disadvantages in specific applications such as sterilization effect and growth promotion effect by enhancing immunity, There is a problem in that it can not implement the effect.

Betaglucan, widely known to improve the immune function of animals and humans, has recently been shown to have antitumor activity and anticancer drug side effects, while beta-glucan has been shown to be effective against various edible mushrooms, yeast, barley , Oats, etc. It is also produced by microorganisms, but Beta Glucan is contained in the cell walls of mushrooms, etc., and it is difficult to obtain effective intake through the natural food itself.

Cholesterol-lowering effects of beta-glucan in grains are already well known, and the US Food and Drug Administration (FDA) has recommended grains such as oats and barley as foods that are good for heart health.

Β-glucan, which enhances the immune function of animals and humans as we know, activates the immune function of macrophages, natural killer cells, T-cells, etc. through nonspecific immune responses and inhibits the proliferation of cancer cells Beta-glucan derived from microorganisms isolated from microorganisms such as mushrooms and yeast, and plant beta-glucan extracted from cereal dietary fiber,

When beta-glucan is used in health supplements, it may exhibit an immunostimulating effect,

Beta-glucan is rich in barley, oats, mushrooms and rice bran as a source of vegetable protein, but beta glucan is a kind of polysaccharide and is contained in the cell walls of yeast, mold, mushroom and cereal.

Therefore, there is an urgent need to develop a food additive capable of enhancing the immunity while supplying nutrition.

However, the conventional food additives developed to improve the above problems have advantages and disadvantages for specific uses such as antibacterial function and immunity enhancement function, but they have a comprehensive effect due to complex factors There is a problem that can not be done.

Conventional prior arts are as follows. These prior art food stability, nutritional functionality, sensory palatability, and active ingredients of each function are simultaneously applied to health promotion function effects such as resistance to various diseases, And a variety of needs of functional foods that meet all the needs at the same time,

Document 1: Korean Patent Publication No. 10-2013-0065403

(Food supplements including cereal fermentation enzymes, released June 19, 2013)

Document 1: Korean Patent Publication No. 10-2004-0062217

(Manufacturing method of health supplement using edible mushroom, publication date July 07, 2004)

Accordingly, the present inventors have made intensive efforts to solve the problems of the prior art, and as a result, the present inventors have found that a functional food additive comprising a mixed microbial culture as an immune function-

The functional food additive comprising the microorganism for enhancing immunostimulatory activity or the beta-glucan component obtained from the grain and the culture medium containing the sugar-added complex of the present invention, which can enhance the insufficient nutrition resources of the general food while enhancing the immunity, .

As described above, the functional food additives of the prior art have various problems,

 In order to produce a multifunctional food additive such as an improved immune function and an antioxidative function by an enhanced extraction culture method in comparison with the conventional extraction method in order to be easily absorbed in vivo,

A functional food additive comprising a culture of a complex microorganism is prepared by culturing a microorganism containing GABA-rich grains as a main fermentation source and containing glucose-containing nutrients for promoting microbial growth,

The physiologically active components such as the microorganism for enhancing immunostimulatory activity and the beta-glucan component obtained from the cereal are mixed and formulated at a proper concentration so as to complement each other without loss of physical properties or effective components, A functional food additive comprising a mixed microbial culture solution containing a sugar-added nutrient capable of enhancing immunity while supplementing insufficient nutrition of a general food additive, and a method for producing a health functional food using the same, The invention has been solved.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art,

 As the use of the sugar nutrient culture liquid containing the sugar nutrients for the promotion of the microbial growth, the beneficial microorganisms for the fermentation of the sugar sources are concentrated in two stages, and its usefulness and safety are verified, The present invention relates to a method for preparing a microorganism active microorganism, which comprises a step of mixing a microorganism with a microorganism, With the optimum composition, the grain fermentation source is fermented, and the nutritive and active beneficial microorganisms of the grain fermenting yeast such as rice bran fermented improve the immune function of the human body by improving the nutrient content and the digestion and absorption rate. The physiological bow included in A functional food additive comprising a mixed microbial culture liquid through a microbial mixed culture in which a physiological action is activated by a sex material,

As a functional food material having both the functionality of the physiologically active substance such as GABA and the natural property of the plant including the β-glucan component obtained from the microorganism for enhancing the immunoreactivity and the grain thus formed, the nutritional deficiency of the general food is reinforced while the immunity is strengthened And a functional food additive capable of promoting growth as an active ingredient.

As described above, the functional food additive comprising the culture medium of the combined microbial organisms with the sugar-

A functional food fermentation additive comprising a beta-glucan component obtained from microorganisms or cereals for enhancing immunity activity and capable of enhancing a nutrient source insufficient for the human body while simultaneously enhancing its immunity to promote growth, thereby simultaneously acting as a mineral source and a probiotic agent.

When the food additive of the present invention is added to the food or used alone, the nutrient content of the sugar material and the combined effect of the active microorganism and the beneficial microorganism increases the nutrient content and digestion and absorption rate, thereby improving the immune function of the human body. It contributes to the improvement of nutritional imbalance of the human body and health promotion by helping the health, and the physiological action such as immunity enhancement is activated by the physiologically active substance contained in the cereal fermenting material party such as rice gangue.

And, unlike the conventional probiotic agent, the microorganism can be used as an active nutrient in the cultivation of microorganisms, in which the grains and the function of the microorganisms such as rice bran are activated as a fermentation substance so that the microorganisms can grow and proliferate explosively. The fermentation products produced by the coexistence of aerobic or anaerobic microorganisms and EM microorganisms produce antioxidant activity and inhibition of the formation of harmful substances by producing a multi-functional fermentation composition containing a complex microorganism culture having a strong and various microorganisms.

In addition, since the aerobic microorganisms and the anaerobic microorganisms coexist as a combination of various kinds of lactic acid bacteria, bifidus bacteria, and yeast bacteria, the microorganisms can be maintained for a long period of time and are involved in various metabolic activities occurring in the body after ingesting food .

Therefore, the food additive of the present invention can increase the absorption of nutrients and functional ingredients such as rice bran, which have a low absorption rate in the body, and increase the body utilization rate. Therefore, it is possible to improve the nutritional imbalance and health promotion of modern people.

The complex synergistic effect of the complementary function of the beta-glucan derived from the microorganism, which is an immunologically active substance, and the plant beta-glucan extracted and produced from the dietary fiber of the grain, It has excellent stability and safety due to its excellent stability and safety. It can effectively prevent and treat diseases without supplementary nutrients or probiotics, thereby improving antioxidant drugs, antioxidants such as food additives and health supplements And can be usefully used as an agent.

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In addition, the food additive provided in the present invention can be used as a dietary supplement itself, and can be utilized as a dietary supplement. Also, the dietary supplement can be used as an auxiliary food by providing various functional foods having diverse functions, It can be used as a supply source and can be very helpful for the health care of the busy modern people who can not take the health separately.

The food additive according to the present invention can be easily modified, and can be freely applied to raw materials for food, raw materials for drinking water and drinking water, raw materials for pharmaceuticals, raw materials for functional foods, and raw materials for cosmetics.

In order to achieve the above object, the present invention will be described in detail.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention.

The present invention relates to a functional food additive comprising a nutrient-added complex microorganism culture liquid and a method for producing a health functional food using the same,
There is provided a method for producing a culture solution containing a sugar nutrient for promoting microbial growth which can be used as a carbon source necessary for microbial cell growth and continuously supplying the culture medium containing the glucose microbial growth promoting nutrient thus prepared to the complex microorganism for sugar fermentation in two stages To produce an active microorganism culture solution in which the microorganism is proliferated as a microorganism culture solution for fermentation of sugarcane,
A functional food additive comprising a fermented microorganism active ingredient for cereal fermentation obtained by fermenting at least one cereal or by-product fermenting sugar selected from rice husk, corn meal, wheat bran, and soybean meal, which are by-products of cereal processing,
As a functional food material having both the functionality of the physiologically active substance and the naturalness of the plant including the beta glucan component obtained from the microorganism or immunoglobulin for enhancing immunostaining formed as described above, Provided is a method for producing a functional food containing as an active ingredient a functional food additive capable of promoting growth.

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In the present invention, the culture solution containing the glucose biomass for promoting microbial growth is prepared by mixing 30% by weight of sugar, 30% by weight of glucose, 20% by weight of potassium chloride, 5% by weight of sodium hydrogencarbonate with respect to 100% 5% by weight of acetyl salicylic acid, and 10% by weight of citric acid.

When the amount of the additive relative to the purified water is relatively small in the mixing ratio of the purified water containing the sugar nutrient of the present invention and the other additives, the efficiency of culturing the microorganisms is lowered.

When the sugar content is less than 30% by weight based on 100% by weight of the purified water, the efficiency of energy supply is decreased. If the sugar content is over 100% by weight, If sodium hydrogencarbonate or acetyl salicylic acid is less than 5% by weight based on 10 parts by weight of purified water, the digestion and absorption rate is lowered, and if it is contained in a large amount, side effects are caused.

In the present invention, the culture solution containing the sugar nutrients for promoting microbial proliferation as described above is a culture solution containing, as an effective ingredient, an effective ingredient for increasing the efficiency of the microbial culture of the present invention, By maximizing the efficiency of microbial cultivation by synergistic effect, it is possible to improve the adaptability to the change of microbial culture environment, to grow healthy microbes healthy without infection of the disease throughout the culture period and to improve the growth rate, And thus can be used as an agent for promoting the proliferation and fermentation of microorganisms at low cost and quality.

In the present invention, the culture solution containing the glucose nutrients for promoting microbial proliferation in the present invention may be added directly to the fermented cereal grains as one or more glycogens selected from rice germ, soybean meal, corn meal and wheat bran to be described later without additional microorganism injection, In order to accelerate microbial proliferation, the microbes are injected into separate mixed microorganisms and expanded and proliferated, thereby enhancing the microbial adaptability and immunity when added to fermented rice cereal grains. Thereby increasing the probability of survival of microorganisms.

 The fermentation microorganism is used as a growth source for promoting the growth of microbial fermentation, which is necessary for the process of rapidly multiplying the culture liquid containing the above-mentioned saccharide nutrient. The fermenting microorganism is an anaerobic microorganism, aerobic microorganism, useful microorganism, (EM) complex culture to produce an activated complex microorganism culture medium,

The ratio of the weight ratio of each of the symbiotic microorganisms constituting the mixed microorganism culture solution to the mixed microorganism culture solution is composed of the same ratio,

A culture medium containing 2 to 3% of glucose-containing nutrients is added to the diluted sample of the complex microorganism at a ratio of 1: 50, and the mixture is first expanded for 30 to 50 hours at a temperature of 20 to 40 캜,

The culture medium containing 2 to 3% of glucose-containing nutrients is further added at a mixing ratio of 1: 50 by weight to the culture medium of the primary cultured microorganism as described above, and the microorganism is continuously grown for 30 to 50 hours at a temperature of 20 to 40 & The amount of the microorganism is increased so as to produce a complex microbial activity culture in which the microorganism is maximally proliferated as a high concentration of the complex strain culture medium for the optimal sugar fermentation.

Preferably, the microorganism is cultured at a temperature of 20 to 40 DEG C for 30 to 50 hours under the fermentation condition. When the fermentation is carried out at a temperature lower than 20 캜, there is a possibility that the germs may reproduce and the main germs may be difficult to grow during storage. When the germs are stirred at a temperature exceeding 40 캜, It may adversely affect the quality of the fermented product due to a somewhat higher water content.

The complex microorganism group used in the present invention includes various physiologically active substances such as photosynthetic bacteria, lactic acid bacteria, yeast, actinomycetes, etc. directly or indirectly produced by low molecular polysaccharides and glycosides, peptides and bacteriocins. The useful microorganism is a complex organism, and the different microorganisms are combined and exert a powerful force.

As the culturing microorganisms of the present invention, all microorganisms such as anaerobes, aerobic bacteria, and useful microorganisms (EM) can be used together with all the flora and fauna living on the Korean Peninsula, A mixture of bacteria such as Bacillus subtilis, Bacillus thuringiensis, lactic acid bacteria, photosynthetic bacteria, yeast bacteria, gram-positive actinomycetes and fungi can be used. Photosynthetic bacteria include cyanobacteria, actinomycetes include Streptomyces, and molds include Aspergillus oryzae, Aspergilluspp., Penicillum, and the like. And more preferably Aspergillus oryzae or Lactobacillus acidophilus strain, which is an industrial filamentous fungus, which is a microorganism having a good sugar-fiber-decomposing ability and is known to have a high growth rate and an excellent carbohydrate-decomposing ability.

In particular, the strains used in the present invention can be used for the purpose of propagating and proliferating in the digestive tract contents of soil, livestock manure and livestock under different conditions such as composition, pH, temperature and moisture, But it is very stable because it has spore forming ability by including a propagative bacterium in the presence of vegetable fiber, and it is proliferating among digestive tracts vigorously.

A useful microorganism (EM) is a combination of several microorganisms beneficial to humans among many microorganisms present in nature. Yeast, lactic acid bacteria and photosynthetic bacteria constitute useful microorganisms, and the antioxidant ability of fermentation products produced by complex coexistence of these microorganisms is the effect of useful microorganisms.

Lactic acid bacteria that inhibit harmful bacteria will replace antibiotics used in diarrheal diseases, and aerobic microorganisms, which in themselves constitute the source of high protein and source of vitamin B group, Glucan (β-glucan) can be used as a dietary fiber for relieving constipation in the large intestine.

Bifidobacteria are antagonistic to the harmful bacteria present in the large intestine as well as lactic acid bacteria.

Bacillus subtilis produces decomposing enzymes that decompose carbohydrates, proteins, lipids, fibrin, and polyphosphate at high titer. Therefore, when mixed with feed of livestock, feeding increases digestion and absorption of feed, And reduces the stress caused by digestion, thereby improving the growth of livestock.

Each strain constituting the complex microorganism group of the present invention may use various microorganisms known to be beneficial as microorganisms for fermentation suitable for Korean characteristics, and the microorganisms may be obtained by using microorganisms existing in a natural state, using commercially available products Or from a microorganism depository,

As the microorganisms useful for the human body mutually bind to each other and expand into two stages, the activity rate and the survival rate are higher than when individual microorganisms are cultured independently.

Also, at least one rice gruel, corn meal, wheat bran, and conglutin, which contains rice germ as a byproduct of cereal processing, rich in GABA as a byproduct of grain processing, is added to the culture medium containing the active microbial culture and the glucose nutrient as described above in a ratio of 300: And the mixture was put into a storage container. The mixture was stirred with a stirrer and water was added thereto to maintain the moisture content at 40%. The mixture was fermented at 20-40 ° C for 30-50 hours under the action of a fermenting microorganism, A functional food additive comprising the complex microorganism culture solution of the present invention in which the saccharide fermented with the complex microorganism culture solution containing glucose nutrients is produced.

As described above, cereal fermentation using a microorganism of a microorganism active culture medium as described above hydrolyzes nutrients such as starch to change it to sugar and utilizes the changed sugars as a nutrient source, thereby causing microbial growth to become active, The content of the substance and the organic acid can be further increased

In addition, the useful microorganisms in the human body are complementary to each other by mutually complementary binding, so that the fermentation period of the grain is effectively shortened by using the two-stage efficiently cultivated complex microbial activity culture and the mixing of anaerobic bacteria, aerobic bacteria, Aerobic bacteria are decreased by anaerobic bacteria and the anaerobic bacteria are increased by the culture medium, so that invasion or propagation of the germs causing the food spoilage is effectively suppressed, and various useful substances produced by various germs are contained in the final fermentation products.

When the moisture content is less than 40% in the fermentation condition, the growth of yeast and lactic acid bacteria is lowered and acid fermentation does not occur. When the moisture content is more than 40%, the decomposition rate of the organic material increases and anaerobic decomposition occurs. There is a problem that broken and effective fermentation by-products can not be obtained, and 40% of water is preferable in terms of function and preservability as a multi-function probiotics.

The fermented glycoprotein having a problem in the absorption rate of the vegetable high protein source or the physiologically active ingredient may be corn powder, soybean meal, wheat bran or the like in addition to the GABA-rich rice germ.

In the multistage fermentation process, the complex microorganisms are rapidly concentrated, and the carbohydrate contained in the nutrient-containing culture fluid is used as an energy source to proliferate the microorganisms. The enzyme protein is decomposed to digest and absorb the grains It is excreted in the degraded state, or the nutrients are synthesized and accumulated or secreted in the microorganism cells.

Among the above-mentioned complex microorganisms, since the protein is converted into a protein that constitutes cells while actively growing using a carbohydrate in the components of the fermented cereal such as Bacillus subtilis (Bacillus subtilis) or corn, wheat bran, soybean meal and the like, During the fermentation, the protein content is relatively increased.

In addition, lactic acid bacterium produces a large amount of organic acid while growing vigorously with the raw material of grain, and not only shows the characteristic of decomposing the galacto-oligosaccharide contained in the grain, but also various polysaccharides can be hydrolyzed to prevent enteritis. The absorption rate of the component is remarkably improved.

As a result, the functional food additive according to the production method of the present invention can effectively absorb the active ingredient of rice grain such as rice husk, which has a low absorption rate due to shortage of intestinal microbes, and can absorb nutrients such as rice bran, Thereby increasing the absorption of the components and increasing the internal utilization rate.

In addition, the functional food additive of the present invention may be added to commercial foods in the range of 5 to 15% by weight based on the total weight of the food, to form a functional food for each use containing the functional food additive.

The present invention provides a method for producing a health functional food which can promote health by enhancing immunity and supplementing insufficient nutritional resources of a general food by forming a functional food containing a beta-glucan component obtained from a microorganism for enhancing immunological activity or cereals do.

 When the functional food additive of the present invention is added to the food composition, if the content of the above food additive is too small, the effect of addition is small and if the added amount is too large, it becomes uneconomical and not preferable. 10% by weight based on the total weight of the health functional food.

In addition to the above-mentioned functional food additive, the present invention can provide a health functional food having the above-

It is a fermented Yellow - throated tree which has enhanced the pharmacological activity of Yellow - eyed Tree by fermenting the leaves and branches of Hwacheon - gil. It has additional and selective , It is possible to provide a functional food which is mixed and formulated at an appropriate concentration so as to complement each other without losing the physical properties or disappearance of the active ingredient by further mixing during the production of food, The basic efficacy of functional foods with enhanced immune-stimulating function by increasing the content of β-glucan by effective cultivation of physiologically active substances is remarkable. Antioxidant, anti-cancer, antibacterial, anti-inflammatory, anti-diabetic The complex synergistic effect of complementary functions, The effect that can enhance the immune system and effectively prevent and treat the disease and are able to comprehensively implement the increase in body digestion absorption effect of increasing the furnace and low molecular weight protein content.

The above-mentioned fermented extract of Hwigae-japonica can be obtained by crushing the washed Hwangchujanggwa (Leucaceae) leaf, the Hwigae-japonese branch and the germinated brown rice with a pin mill to a diameter of about 1 mm and then, by using a turbo mill, ) At a rotating speed of 6,750 rpm and air classification at an air classifying wheel speed of 7,500 rpm in an air classifier to determine the ultrafine powder type perilla leaf, 5% by weight of fermented microorganisms and wild type herbicides were mixed in a mixture of powdery raw materials at a ratio of 2: 1: 0.1 by weight, respectively, and fermented for 48 hours in an enzyme fermentation tank to enhance the pharmacological activity of It is preferable to prepare a fermented extract of Huangchu tree of the fermentation of pupae.

In the present invention, the fermented extract of Huangchu tree is fermented by a low-temperature extraction method which optimizes the active ingredients and fermented the leaves and branches of Huangchu tree to enhance the pharmacological activity of the Huangchu tree. The cell membrane is destroyed and the microorganisms are finely crushed and the active ingredient contained therein is dissolved in water and the dissolved fermentation product is formed so as to be easily absorbed in the body. Since the temperature is lower than that of the heat extraction method, the oil component is destroyed by heat It is possible to prevent deterioration.

In the present invention, the Dendropanax morbifera is a plant belonging to Araliaceae, and is a plant belonging to Araliaceae. It is a plant belonging to Araliaceae, and is a plant belonging to Araliaceae. It has diabetes, hypertension, blood circulation disorder, liver function, antioxidant, osteoporosis, periodontal disease, Anti-inflammatory and anti-cancer effects.

Since Huangchuang is a plant herbal medicine which has been proven to be safe for a long period of time, the Huanghui tree fermented product according to the present invention, which is made using the same as a raw material, has an advantage that a more effective pharmacological effect can be obtained without various side effects due to the use of a drug .

The functional food additives according to the present invention can be used individually or in combination with conventionally known food additives and can be used sequentially or simultaneously with conventional food additives.

Example 1: Functional food additive including a culture solution of a complex microbial agent added with glucose-containing nutrients

1. Preparation of functional food additives

1-1. Preparation of a culture containing glucose-containing nutrients for promoting microbial proliferation

30 wt% of sugar, 30 wt% of glucose, 20 wt% of potassium chloride, 5 wt% of sodium hydrogencarbonate, 5 wt% of acetyl salicylic acid and 10 wt% of citric acid were added to 100 wt% of purified water heated to 60 캜 And the mixture was stirred and heated to obtain a culture solution containing glucose-containing nutrients for promoting the proliferation of microorganisms.

1-2. Two-stage expansion culture of useful microorganisms for fermentation of sugarcane by using glucose nutrient culture

The composition ratio (weight ratio) of each of the anaerobic microorganism, the aerobic microorganism, and the beneficial microorganism (EM)

3% of the culture medium containing the glucose nutrients obtained in the above step 1 was added to the diluted sample of the complex microorganism at a ratio of 1: 50, and the mixture was first expanded for 30 hours at a temperature of 40 DEG C,

The culture medium containing 2 to 3% of glucose-containing nutrients was further added at a mixing ratio of 1: 50 by weight to the primary cultured microbial culture solution, and the culture was continuously expanded for 30 hours at a temperature of 40 DEG C , Which is a microorganism culture medium, was prepared.

1-3. Preparation of functional food additives

As described above, the microbial cells as a byproduct of grain processing were mixed in a composition ratio of 300: 3: 10 in the culture medium containing the active microbial culture and the glucose-containing microbial culture expanded and cultivated in two steps as described above, To allow water content to be maintained at 40%, and fermentation at 40 ° C for 50 hours resulted in the decomposition of amino acids or organic materials in the fermented product such as sugar algae, resulting in rapid fermentation of the microorganisms, Functional food additives were prepared by fermenting glycogen as a mixed microbial culture solution using glucose biosynthetic nutrients.

2. Manufacture of functional food containing functional food additive fermented by the member

The functional food additive prepared in the above step 1 was added to form a functional food.

2-1. Manufacture of functional food additives

A functional food additive composition was prepared in the same manner as in Example 1 above.

2-2. Preparation of Fermented Extracts of Wooden Millet

The washed and dried yellowtail leaf, the yellowing tree branch and the germinated brown rice were separately pulverized to a diameter of about 1 mm using a pin mill and then pulverized in a turbo mill at a beater rotational speed of 6,750 rpm Air classification at an air classifying wheel speed of 7,500 rpm in an air classifier to give a powder mixture of powdery materials such as ultrafine granular leaf, : 0.1% fermented extracts of fermented Phellodendron japonica with fermentation of 5% by weight of fermented microorganism and wild type herbaceous enzyme, respectively, and fermentation for 48 hours at low temperature in an enzyme fermentation tank. .

2-3. Production of Oriental hot water extract

Natural herbal medicine containing at least one active ingredient and a composition ratio (weight ratio) of at least one active ingredient in an extractor and extracting it at 115 ° C for 2 hours The complex hot water extract of Abalone was prepared.

The herbal medicinal herb is added at one or more effective ingredients at a composition ratio (weight ratio) of one or more raw materials such as Jujube, Punggi, Sukjibu, Angelica, Peony, Licorice, Cinnamon, The mixing ratio of the herbal medicines in the herbal medicines is equal to that of the herbal medicines, so that the synergistic effects of the synergistic effects of the active ingredients contained in the medicines can be enhanced. It is preferable to use herbal medicine extract powder obtained by removing the herb medicine or impurities which have been cut into small pieces and finely pulverized.

2-4. Functional health food manufacturing

The functional food additives fermented with the mixed microorganism culture prepared in the step 2-1 were added to the fermented extract of Fusarium oxyspora japonica extracted from the step 2-2 and the herbal hot water extract of the 2-3 processes at the same ratio as the total weight ratio of the food, Health food.

Application example: Manufacture of health functional pills

As described above, the functional food additives fermented with the mixed microorganism culture prepared in the step 2-1 were added to the fermented extract of Fusarium oxysporum species extracted in the step 2-2 and the herbal water extract of the herbicide 2-3, 5 wt% of kelp powder was added to the mixture, kneaded, and then pulverized into granules having a size of 5 mm by a ventilator to obtain a health functional pills.

In addition, the kelp powder to be added to the mixed raw material during the health functional pills molding includes vegetable fibers such as alginic acid and 50 kinds of minerals such as calcium, potassium, phosphorus, iron, magnesium, zinc and iodine, vitamin A, beta- A large amount of alginic acid, which is a highly viscous fibrous component that functions as an extender of low calorie algae as a viscous powder, shortens the time it takes for the waste to stay in the intestinal tract, thereby softening the intestinal activity, It facilitates the metabolism, facilitates the peristalsis of the intestines, effectively prevents constipation and easily removes stools.

 Comparative Example.

      The sensory evaluation of the health functional pills prepared in the above application example

      The measurement test of each item was carried out by randomly selecting fifty panelists each of 25 men and women to taste the comparison product of the health functional pills manufactured by the present invention and the general market, and then dividing the result into five grades The average values of the results are shown in Table 1 below. The criteria are as follows.

  (5 point scoring method) 1: very bad 2: poor 3: normal 4: good 5: very good

     division flavor   Color     incense Overall assessment
(Preference) The functionalized pills 4.5   4.2    4.3  4.3 Common market 3.2   3.1    3.5  3.3

  As described above, the average degree of preference of the functional pills of the present invention was 4.3, which was higher than the preference degree throughout the age group, and the smell, taste, and color affecting the sensory characteristics were higher than those of the ordinary Chinese medicines As well as overall softness and unique taste and flavor.

The functional food according to embodiments of the present invention includes forms such as powders, granules, infusions, tablets, capsules, liquids and the like in addition to the pills. The food additive of the present invention is not particularly limited and may contain various herbal medicine extracts, food aid additives, natural carbohydrates and the like as additional ingredients such as ordinary foods according to the purpose and formulations.

The present invention relates to a composition for enhancing the stability and safety of a food additive by enhancing the function of the present invention. The antioxidant, anticancer, anti-inflammatory, anti-diabetic effect, This herbal medicine improves the absorption rate by combining the bio control of the herbal medicine, disease prevention, disease recovery, and the efficacy of the ophthalmic functional ability, and the unpleasant taste and odor is removed from the ingestion, , Flavor and nutrition are improved, so that combined functional effects are combined with taste and nutrition, so that a variety of adult diseases can be inhibited or prevented by growing a one-step well-being functional food which satisfies various needs of consumers at once.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. .

Claims (5)

A method for producing a microbial cell, comprising culturing a culture solution containing the microbial growth-promoting sugar-free nutrient usable as a carbon source necessary for microbial cell growth,
As described above, the present invention provides a method for producing a microorganism-containing microbial cell culture, comprising the steps of: (a) cultivating a microbial growth-promoting microbial fermentation solution in a two- next,
The complex microorganism active culture medium prepared as described above is a culture solution of a fermented grain fermented microorganism fermented with at least one grain or a by-product fermenting agent selected from rice grain, corn meal, wheat bran, soybean meal, Containing functional food additive,
A functional food additive comprising a mixed microbial nutrient solution supplemented with the functional food additive, wherein the functional food additive is added to the functional food additive at an equivalent ratio to the total food weight ratio to the whole food weight ratio, and a method for producing a health functional food using the same In this case,
The above-mentioned fermented extract of Hwigae-japonica can be obtained by crushing the washed Hwangchujanggwa (Leucaceae) leaf, the Hwigae-japonese branch and the germinated brown rice into a diameter of about 1 mm using a pin mill, and then, by using a turbo mill, ) At a rotating speed of 6,750 rpm and air classification at an air classifying wheel speed of 7,500 rpm in an air classifier to determine the ultrafine powder type perilla leaf, 5% by weight of fermented microorganisms and wild type herbicides were mixed in a mixture of powdery raw materials at a ratio of 2: 1: 0.1 by weight, respectively, and fermented for 48 hours in an enzyme fermentation tank to enhance the pharmacological activity of Which is characterized in that the fermented extract is a fermented yellowtail tree of fermented pork wall fermented with a nutrient-added microbial culture, and a health food using the same The method of functional foods delete delete delete delete