KR100761994B1 - Fermented mixture containing dropwort and preparation thereof - Google Patents

Abstract

The present invention relates to a method for producing a buttercup fermentation mixture in which fermented parsley with charcoal at a low temperature for a long time, so that yeast and lactic acid bacteria are contained in large amounts without destroying the active ingredient inherent to health benefits. The buttercup fermentation mixture prepared by the present invention not only enhances digestion while maintaining the unique flavor and deep taste of buttercup, but also can be consumed without any additional cooking process, and its shelf life is also increased, thereby facilitating ingestion of nutrients of buttercup. Has an effect.

Description

Fermented mixture containing dropwort and preparation

The present invention relates to a buttercup fermentation mixture prepared by fermenting a parsley as a main ingredient known as a health-healthy food, and more particularly, is an active ingredient unique to buttercup, which is beneficial to health by natural fermentation and ripening for long time at low temperature with charcoal The present invention provides a natural buttercup fermentation mixture and a method for producing the same, which contain a large amount of yeast and lactic acid bacteria without destroying them.

Buttercup is a nutritious source of nutrients rich in fiber, vitamins, minerals, proteins, calcium, etc., and it is known that it contains a large amount of medicinal ingredients that improve liver function.

Because of its unique flavor, the soft part of buttercup is used as food ingredients such as kimchi, herbs, stew, and lime. It is also a folk remedy for lowering blood pressure, antipyretic, calming, constipation, heat stroke, irregular menstruation, bleeding, tonic, blood It is known to be effective in diuresis, poisoning, and pneumonia.

Buttercup is a plant that can reproduce foliage and stem leaves, and its thickness, length, and softness and fragrance are important factors for external quality determination.

Buttercup has a unique scent, and the scent component varies depending on the extraction method, stem and leaf, and raw milk season.The scent component is 14 hydrocarbons, 5 aldehydes, 4 alcohols, and It has been separated into 50 other unknowns. More specifically, the components extracted by steam distillation without dividing the parsley cultivated for 25 days were analyzed by a gas chromatography-mass selectivity detector (GC-MSD). To name a few, octanol, limonene, pulegone, germacrene D, α-pinene, β-pinene, savinen, γ-terpinene, β-myrcene and the like.

As a result of analyzing the sugar content of the buttercup, fructose 625 mg, glucose 616 mg, sucrose 856 mg, and in the stem was fructose 745 mg, glucose 666 mg, sucrose 637 mg.

In addition, the amino acid content of the buttercup was measured by washing the leaves and stems with water, and then dehydrating them sufficiently in a well-ventilated place. Then, 100 grams of the sample pulverized with 60 mesh was added to 300 milliliters of 75% ethanol, and heated and filtered for 1 hour in an aqueous solution. After filtration, the residue was repeatedly extracted three times with 300 ml of ethyl ether and combined. According to the method of Spackman et al. (Anal. Chem., 30, 1190 (1958)), free amino acid was analyzed using a high-speed amino analyzer (Hitachi model 835) filled with Hitachi custom ion exchange resin # 2619. mg%.

As described above, the buttercup is rich in various organic acids, sugars, amino acids, etc., and it is described in Dongbobogam and herbaceous hardwood, which plays a role of clearing the blood and clearing the spirit, gives a mild taste and removes the toxicity in the body.

However, buttercups with such excellent nutritional ingredients should be taken raw when fresh in order to maintain their nutritional properties, so storage is poor and there is a limit to their intake. In addition, every time you eat, you have to cook and eat, so it is difficult to take it all the time, and it was inconvenient to eat easily regardless of time and place.

In addition, in addition to various foods and processing as food additives, the buttercups can only be lyophilized and used as a powder. In this case, the nutritional ingredients are not only destroyed, but the taste is not good, which is not suitable as a food additive. There was this.

Therefore, in the present invention, in order to solve the above problems, while still containing the indigenous ingredients of buttercup as nutrients are richer than natural buttercups, excellent digestibility, easy to prepare high concentrated buttercup fermentation.

In order to achieve the above object, in the present invention,

It provides a method for producing a buttercup fermentation mixture, characterized in that the buttercup, charcoal and sugars by mixing and fermenting. At this time, the mixing ratio of the material is preferably 50-90 wt% buttercup, 5-25 wt% charcoal, and 5-35 wt% saccharide. In addition, the sugar is preferably at least one selected from the group consisting of brown sugar, white sugar, syrup, and honey, and the fermentation is preferably performed for a period of 30 days to 3 years at a temperature of 10 to 30 ^° C. Further, in the above production method, it is more preferable to obtain only the liquid phase from the fermented product, excluding the fiber.

Moreover, in this invention, the dietary supplement containing the buttercup fermentation mixture obtained by said method is provided.

Furthermore, this invention provides the flora and fauna feed additive containing the buttercup fermentation mixture obtained by the said method.

Hereinafter, the present invention will be described in more detail.

In order to identify the nutritional content of the buttercup fermentation, the nutritional content of raw buttercups was first investigated. The nutritional composition of fresh parsley is different in its leaves and stems, but it is mainly composed of crude fiber, crude protein, ash, calcium, vitamins, organic sugars and alkaline ingredients. The component composition is as Table 1 mentioned below.

Leaf (100 g of edible parts) Stem (100g edible) Moisture (g) 86.27 91.58 Crude Protein (g) 3.8 1.7 Crude fat (g) 0.11 0.11 Carbs (g) 3.27 3.04 Crude fiber (g) 3.20 2.0 Ash (g) 1.66 1.11 Calcium (mg) 188 64 Potassium (mg) 176 60 Phosphorus (mg) 78 52 Iron (mg) 1.2 0.43 Sodium (mg) 0.08 0.05 Magnesium (mg) 0.24 - Vitamin A (RE) 1320 260 Thiamine (mg) 0.58 0.18 Riboflavin (mg) 0.17 0.09 Niacin (mg) 2.4 1.7 Vitamin C (mg) 69 13.0

In addition, to identify the amino acid component of the buttercup fermentation, the total amino acid component of the raw buttercup was first analyzed. The analytical method was first washed with buttercups and stems, and then thoroughly dehydrated in a well-ventilated place, and lyophilized 100 grams of the sample pulverized with 60 mesh to have a crude protein content of 10 mg, followed by Spackman et al. (Anal. Chem , 30, 1190 (1958)), and analyzed by a high-speed amino analyzer (Hitachi model 835) filled with Hitachi custom ion exchange resin # 2619, the total content of aspartamic acid, glutamic acid, leucine and lysine It occupies 40.88% of amino acids.

amino acid Leaf (mg%) Stem (mg%) Aspartamic acid 254.05 51.51 Threonine 50.33 54.38 Serine 23.83 7.21 Glutamic acid 237.37 40.09 Glycine 124.49 4.68 Alanine 122.11 61.86 Cysteine 123.58 35.09 Valine 139.38 40.62 Methionine 45.27 10.02 Isoleucine 102.75 30.73 Leucine 171.55 33.67 Tyrosine 69.69 13.89 Phenylalanine 112.28 19.24 Lee Sin 142.37 11.94 Histidine 54.21 7.52 Arginine 90.84 22.04 Tryptophan 9.12 3.75 Cystine 124.49 37.94 Total amino acids 1873.22 448.04

For protein measurement of raw buttercups, soluble proteins for each solvent were fractionated according to Wang's method (J. Agr. Food Chem., 193, 265 (1951)), and fractional protein quantification was performed by Lowry method (J. Biol. Chem. , 193, 265 (1951)), the main protein molecular weight was carried out by Laemmli method (Nature 227, 680 (1970)), molecular weight was SDS-polyacrylamide gel electrophoresis on water soluble protein, 34500 -45000. The protein content ratio was as follows.

Leaf (ug / mL) Stem (ug / mL) albumin 655.74 315.57 globulin 415.30 95.63 Prolamine 102.46 29.23 Gluterin 38.25 10.93

Using raw parsley containing the above ingredients as a raw material, the buttercup fermentation mixture according to the present invention was prepared and the nutritional components were examined again, and it was found that the parsley fermentation mixture containing much better nutritional ingredients could be prepared. .

Hereinafter, the method for producing a buttercup fermentation mixture of the present invention will be described in more detail.

The buttercup fermentation mixture of the present invention is fermented and aged using stone parsley, oak charcoal, and sugars as raw materials, and a method of producing the same is as follows.

First, the raw buttercup used in the present invention was cut and used to grow 20-60 cm in size as a stone parsley cultivated using oak charcoal, ash and wood vinegar as a raw material.

Charcoal is made by harvesting 20-60 year old trees. It is a size that can be layered in harmony with buttercups. It has excellent adsorption power, deodorizes and discolors, removes toxicity, helps to grow various beneficial bacteria, and filters turbid water. give.

The sugar may be brown sugar, white sugar, syrup, honey, fructose, maltose, and the like.

Cut 100-150 kg of the cultivated 20-60 cm long buttercups into suitable sizes, remove the water and debris from the leaves and stems, and put them in a 200 liter porcelain jar container, where 10-30 kg of charcoal and 10- sugar The 70 kg kilograms are stacked one after the other in appropriate amounts, followed by low temperature natural fermentation at 10-20 ^° C. for at least 30 days to three years, resulting in a parsley fermentation mixture of 8-30% of the total weight.

The buttercup fermentation mixture is characterized by a clear turbidity and a light color after aging.

In addition, increasing the composition of the buttercup during the fermentation process delays the fermentation rate, and when the sugar is added, the fermentation rate is faster, but the flavor and product characteristics of the buttercup are inferior, especially the yeast is reduced. And too much charcoal results in a reduction of the overall fermentation product.

These buttercup fermentation mixtures are rich in organic minerals and vitamins that promote digestion and enhance vitality when taken.

Therefore, the buttercup fermentation mixture may be usefully used as a dietary supplement, a nutritional supplement, a nutrient for animals and plants, a fish feed additive, an animal feed additive, and the like including a health beverage.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

Stones were collected in a clean area, and the leaves and stems were washed thoroughly, then drained and cut into 5-10 centimeters. Pour 150 kilograms of buttercup, 30 kilograms of charcoal, and 15 kilograms of brown sugar into their jars, and ask that the mud pit comes out of the jar's neck only. At this time, the ground water pipe was installed around the jar to maintain a constant temperature between 12-18 ^o C and fermented for 90 days. The buttercup fermentation mixture was purified with burlap filter cloth to obtain 15.4 kilograms of pure fermentation mixture. The pure fermentation mixture thus obtained was re-fermented for one year under the same conditions.

Physical properties of the fermented buttercup fermentation mixture fermented as described above were as shown in the following table.

      Date item  1 day 30 days 60 days 90 days 120 days 1 year 2 years 3 years Water content 98.2 97.3 96.6 95.8 94.2 93.4 93.1 92.7 flavor Mild green juice and sweet taste of Minarigo oil The taste and sweetness of Minarigo oil Sour taste with added sweetness Weak alcohol and sweet complex Weak fruit wine taste Aged Fruit Flavor Matured alcohol and sour taste Matured alcohol and sour taste incense Punk Chinese medicine smell of buttercup Weak vinegar smell Weak herbal smell Strong Chinese smell Strong herbal smell Strong seasoning odor Strong Chinese medicine and seasoning smell Color 5.7 8.6 13.5 15.7 16.2 21.1 23.3 25.4 Turbidity 51 47 44 41 36 37 35 32 Sugar content 32 30 30 29 28 27 26 26 pH 5.4 5.0 4.8 4.5 4.1 3.7 3.5 3.3

Taste and aroma were selected from 50 adult men and women and measured at least 3 times in the best condition 2 hours after eating.

The color was measured by setting the yellowness b value as the chromaticity value as the buttercup is fermented to yellowish brown and chocolate color using the Hunter color difference meter (CR-300, Minolta, Japan). Turbidity was obtained by taking about 50 milliliters of the stock solution during fermentation, filtering out foreign substances, diluting 10 milliliters of the stock solution in 2 times distilled water, and using the UV / VIS absorbance meter (V500, JASCO, Japan). Measured at 450 nm.

Sugar content was measured using a sugar meter (Atago N-1, Japan), pH was measured while calibrating with reference acid solution using a pH meter (Orion 720A, USA).

In addition, the results of the analysis of the components of the buttercup fermentation mixture was as shown in Table 5 below.

Item Experiment result Food Code Standard Remarks Constellation Brown liquid none observe Vitamin B1 (mg / 100g) 0.6 0.2 or more HPLC method Vitamin B2 (mg / 100g) 1.3 0.05 or more HPLC method Organic acidity (%) 2.0 0.3 or more Lactic Acid Standard Yeast 1,200,000 / ml or more 1,000,000 / ml or more - Lactobacillus 50 / ml 1,000,000 / ml or more - Coliform group voice voice - Methanol (%) Not detected 0.01 or less - Reducing Sugar (%) 25.0 50.0 or more -

As can be seen from the table, it was found that the buttercup fermentation mixture is rich in various vitamins, organic acids, yeast, and lactic acid bacteria.

The buttercup fermentation mixture prepared according to the present invention, by fermenting and ripening the buttercup at low temperature, not only maintains its inherent aroma and deep taste, but also contains nutrients such as various vitamins, minerals, organic acids, etc. Is greatly increased. Therefore, intake of the buttercup fermentation mixture, it is better to take digestive power due to yeast than taking raw parsley, rich in various nutrients, high concentration, excellent storage, easy to take regardless of time and place It is easy to store and transport.

Claims (7)

A method for producing a buttercup fermentation mixture, which is prepared by mixing fermented buttercup 50-90% by weight, charcoal 5-25% by weight and sugars 5-35% by weight. delete The method of claim 1, wherein the sugar is at least one selected from the group consisting of brown sugar, white sugar, syrup, and honey. The method of claim 1, wherein the fermentation is a method for producing a buttercup fermentation mixture, characterized in that carried out for a period of 30 days to 3 years at a temperature of 10 to 30 ^° C. The method of producing a buttercup fermentation mixture according to claim 1, wherein the fermented product is obtained by taking only a liquid phase excluding fiber. A dietary supplement comprising the buttercup fermentation mixture obtained by the method of claim 1. Animal and animal feed additives comprising the buttercup fermentation mixture obtained by the method of claim 1.