KR100877396B1 - Method for producing immunopotentiator using garlic extract and immunopotentiator - Google Patents

Abstract

The present invention relates to a method for producing an immunopotentiator using garlic extracts and to an immunopotentiator thereof, wherein the method for filling is provided with water in a culture tank, and is used for feeding microorganisms such as sugar, yeast, glucose, salt and magnesium sulfate. Adding a hydrate (MgSO ₄ 7H ₂ O), KH ₂ PO ₄ medium; Sterilize by heating at a temperature of 100 degrees Celsius for 20-30 minutes; Cooling the mixture in the sterile culture tank to 35 degrees Celsius; A seed feeding step of adding 20-25% by weight of the spawn effective for fermentation and deodorization, based on the total weight except for water; After the spawn seed, the step of fermentation by incubation for 4-5 days while maintaining the pH 4-5, 30-35 degrees Celsius; Mixing rice bran and soy flour in the fermented broth; Incubating the mixture with stirring at 30-35 degrees Celsius for about 3-6 days; And after drying by using any one of the general natural drying, air drying or ultraviolet drying method to dry the water to 10-13% by weight; After the drying step is pulverized into a powder of a constant size; And mixing 5% by weight of the garlic mixture with 95% by weight of the pulverized powder pulverized into the powder. In the step of mixing rice bran and soy flour in the fermented broth, the culture medium is 10 To 20% by weight, and rice bran and soy flour mixture is characterized in that 70-90% by weight of the mixture, the spawn is Bacillus subtilis (Bacillus subtilis), Bacillus coagulance (Bacillus coagulance), Bacillus natto (Bacillus natto), Bacillus amyloliquefaciens, Lactobacillus acidophilus, Lactobacillus faecalis, Clostridium butyricum and yeast Saccharomyces cerevisiae, Lactobacillus Enterococcus Faecium is characterized in that it comprises a bacterium, as described above. Bacillus subtilis, Bacillus coagulance, Bacillus natto, Bacillus amyloliquefaciens, Lactobacillus acidophilus, Lactobacillus acidophilus The total bacterial count of Lactobacillus faecalis and Clostridium butyricum is 2.5 × 10 ¹⁰ CFU (Colony Forming Unit) / g or more, and the yeast Saccharomyces cerevisiae is used. The number of bacteria used is 3.6 × 10 ¹⁰ CFU / g or more, and the number of Lactobacillus Enterococcus Faecium bacteria is 1.0 × 10 ¹¹ CFU / g or more, and the bacteria, yeast and lactic acid bacteria The weight ratio of the three kinds is characterized in that the weight ratio of bacteria 10: yeast 5: lactic acid bacteria 3, characterized in that, in 1 kg of the above-mentioned garlic mixture, garlic extract 50,000-70,000 mg , Coriander extract 30,000-50,000 mg, vitamin A 100-136 mg, vitamin E 9,000-10,000mg

Description

Immunity enhancer using garlic extract and immune enhancer by the same {immunity reinforcing material manufacturing method using garlic extract and immunity reinforcing material thereby}

1 to 4 are experimental data data according to the present invention

The present invention relates to a method for producing an immunopotentiator using microorganisms and garlic extracts, and to an immunopotentiator thereof, which is used as a powder feed supplement.

Immunity enhancers according to the present invention (hereinafter referred to as "supplemental feed" for convenience) contains garlic extracts, sterilization, anti-tumor action, antibacterial action against bacteria such as E. coli, Salmonella increases the development of immunity In contrast, the mortality rate is lowered, and the fertilization rate and hatching rate can be improved by promoting the development of ovaries and testes, and the method of preparing auxiliary feeds that can reduce feces, ammonia gas, and odors in the barn, and the powdered supplements produced by It is an object of the present invention to provide

The main production method of the present invention for achieving the above object of the present invention, the water filling the culture tank, the microbial feeding sugar, yeast, glucose, salt, magnesium sulfate hydrate (MgSO ₄ 7H ₂ O), Adding KH ₂ PO ₄ medium; Sterilize by heating at a temperature of 100 degrees Celsius for 20-30 minutes; Cooling the mixture in the sterile culture tank to 35 degrees Celsius; A seed feeding step of adding 20-25% by weight of the spawn effective for fermentation and deodorization, based on the total weight except for water; After the spawn seed, the step of fermentation by incubation for 4-5 days while maintaining the pH 4-5, 30-35 degrees Celsius; Mixing rice bran and soy flour in the fermented broth; Incubating the mixture with stirring at 30-35 degrees Celsius for about 3-6 days; And after drying by using any one of the general natural drying, air drying or ultraviolet drying method to dry the water to 10-13% by weight; After the drying step is pulverized into a powder of a constant size; And mixing 5% by weight of the garlic mixture with 95% by weight of the pulverized powder pulverized into the powder. In the step of mixing rice bran and soy flour in the fermented broth, the culture medium is 10 To 20% by weight, and rice bran and soy flour mixture is characterized in that 70-90% by weight of the mixture, the spawn is Bacillus subtilis (Bacillus subtilis), Bacillus coagulance (Bacillus coagulance), Bacillus natto (Bacillus natto), Bacillus amyloliquefaciens, Lactobacillus acidophilus, Lactobacillus faecalis, Clostridium butyricum and yeast Saccharomyces cerevisiae, Lactobacillus Enterococcus Faecium is characterized in that it comprises a bacterium, as described above. Bacillus subtilis, Bacillus coagulance, Bacillus natto, Bacillus amyloliquefaciens, Lactobacillus acidophilus, Lactobacillus acidophilus The total bacterial count of Lactobacillus faecalis and Clostridium butyricum is 2.5 × 10 ¹⁰ CFU (Colony Forming Unit) / g or more, and the yeast Saccharomyces cerevisiae is used. The number of bacteria used is 3.6 × 10 ¹⁰ CFU / g or more, and the number of Lactobacillus Enterococcus Faecium bacteria is 1.0 × 10 ¹¹ CFU / g or more, and the bacteria, yeast and lactic acid bacteria The weight ratio of the three kinds is characterized in that the weight ratio of bacteria 10: yeast 5: lactic acid bacteria 3, characterized in that, in 1 kg of the above-mentioned garlic mixture, garlic extract 50,000-70,000 mg , Coriander extract 30,000-50,000 mg, vitamin A 100-136 mg, vitamin E 9,000-10,000mg

Other features and configurations than those described above will be further described below, although some overlapping contents will be described as preferred embodiments.

The method of manufacturing the auxiliary feed according to the present invention is as follows.

Fill the culture tank with water, and add all the components of sugar, yeast, glucose, salt, magnesium sulfate heptahydrate (MgSO ₄ 7H ₂ O) and KH ₂ PO ₄ to feed the microorganisms. The mixture composition ratio is, for example, 91.38% by weight of water, 4.0% by weight of sugar, 0.1% by weight of yeast, 1.5% by weight of glucose, 3% by weight of salt, 0.02% by weight of magnesium sulfate hydrate (MgSO ₄ 7H ₂ O), KH ₂ PO _{4 is} 0.1-0.5% by weight.
And sterilize by heating for about 20-30 minutes at a temperature of about 100 degrees Celsius, and then cooled to about 35 degrees Celsius.

And the seed, including bacteria, yeast and lactic acid bacteria is added. Add the spawn seed at about 20-25% by weight based on the total weight except water.

Bacteria used for spawn include Bacillus subtilis, Bacillus coagulance, Bacillus natto, Bacillus amyloliquefaciens, Lactobacillus asidophilus. (Lactobacillus acidophilus), Lactobacillus faecalis, and Clostridium butyricum. Bacteria containing all of these are used at 2.5 × 10 ¹⁰ CFU (Colony Forming Unit) / g

In addition, as a seed, yeast and lactic acid bacteria are also added, and the number is 1.0 × 10 ¹¹ CFU / g or more.

The above bacteria, yeast and lactic acid bacteria are those that have a deodorizing effect

When the above bacteria, yeast and lactic acid bacteria are used as weight ratios, the weight ratio of bacteria 10: yeast 5: lactic acid bacteria 3 is used.

The above spawn seed was selected and selected from the following conditions.

(1) It is a microorganism extracted directly from the soil and food of our country, and has excellent deodorizing and fermenting power of the microorganism itself,

(2) can ferment normally actively under high salt and large amount of spices,

(3) can maintain fermentation activity in a wide temperature range of about 20 to 60 degrees Celsius,

(4) screened and mixed to simultaneously exhibit aerobic and anaerobic fermentation activity,

(5) It can be maximized fermentation activity by cooperation between fermentation bacteria consisting of more than 9 kinds of various microorganisms,

(6) Only microorganisms known to be 100% safe for humans and livestock were used.

After the seed spawn is added, it is incubated for about 4-5 days to ferment.

The temperature rises during incubation. For example, the temperature rises above 46 degrees Celsius, so the opening must be opened and blown to reduce the temperature.

Preferably adjusted to 30-35 degrees Celsius suitable for the growth of microorganisms. Above or below this temperature will interfere with the growth of microorganisms. Or there is a problem that excessively multiplying microorganisms at a certain temperature of the mixed microorganisms occurs

Another thing to note is that during fermentation, the pH is adjusted to about 4-5. This degree is suitable for microbial growth. The pH adjuster is adjusted by adding CaCO ₃ . If the pH is low, the above-mentioned materials should be added to lower the acidity. In other words, the acidity increases as the fermentation of the microorganism proceeds, so the above-mentioned regulator should be appropriately added. Higher acidity is undesirable because the microorganisms that grow well in the high acidity are abnormally increased. And if the acidity is lower than the above range can be corrupted. Proper acidity must be maintained to prevent corruption

When the fermentation is completed, the fragrance material such as pine flavor is added. Optionally, pigments may also be added and mixed together. The above fragrance materials and pigments are not essential, but are more preferred if added. In other words, it is auxiliary to increase the commerciality

Fermented product prepared by the above method is a liquid phase, pH 4-7 is about, specific gravity is about 1.02.

Liquid fermentation product prepared by the present invention can also be used as a deodorant

For example, it is used after diluting 1-10 times with raw liquid or water according to the degree of odor occurrence where there is a lot of odors, such as food waste, garbage disposal plant, sewage treatment plant, pig house, restroom, fitness center, organic compost factory, etc. do. In another example, when used in a drain, about 0.6 liters of raw material is added when the water flow is low.

The method of making a liquid from the above-described method into powder will be described below.

Rice bran (rice bran) is mixed with the liquid fermentation. In addition, soy flour containing minerals such as copper, zinc, and iron is added thereto. Rice bran and soy flour are mixed in a 9: 1 weight ratio.

The mixing ratio is 10 to 30% by weight, preferably 18 to 20% by weight, and the rice bran and soy flour mixture is mixed at 70 to 90% by weight, preferably 80 to 82% by weight.

The mixture is stirred and cultured in an incubator. The incubation temperature is incubated for about 3-6 days at 30-35 degrees Celsius, more preferably 4-5 days. When the temperature rises above 40 degrees Celsius, the temperature should be reduced by using a blower.

And enter the drying stage. The drying method is a general natural drying or air drying method. As can be seen from the mixing ratio of the liquid fermented product and the rice bran and soy flour mixture, the mixture is almost a dough rather than a liquid state, so that drying does not take a long time even by using a natural drying method. If you want to shorten the use of a blow drying method, for example, in a tunnel type dryer can be dried by forced air blowing for 18-24 hours in a heat blowing method of less than 70 degrees Celsius. Moisture after drying is 10-13% by weight

Below this humidity, microorganisms form spores and enter a dormant phase, which is undesirable. Therefore, at least the above degree of moisture is required. If there is much moisture above the above moisture condition, it becomes fermented and deforms and decays.

At the end of the drying step, it is ground into granules of a certain size.

500 grams of garlic mixture is mixed with 9.5 kilograms of the finished powder and sold in units of 10 kilograms.

Garlic is the main ingredient of garlic. If you add more than 500 grams of garlic mixture, you will not be able to eat because of the unique smell and taste of garlic.

One kilogram of garlic mixture contains 60,000 mg of garlic extract, 40,000 mg of coriander extract, 3,700,000 to 50 million IU of vitamin A (i.e. 100-136 mg in terms of units), and 9,000 to 10,000 mg of vitamin E. Include.

Therefore, the garlic extract, the coriander extract, and vitamins A and E contain 1/2 of the mg in the 10 kilogram unit formed by mixing 500 grams of garlic (garlic) mixture with 9.5 kilograms of the powder.
That is, in 500 grams of garlic mixture, 30,000 mg of garlic extract, 20,000 mg of coriander extract, vitamin A 18,500 to 2.5 million IU (ie, 50-68 mg in terms of stage), vitamin E 4,500 to Contains 5,000 mg.

The benefits of garlic are well known

Garlic, for example, has excellent antimicrobial activity against bacteria such as Escherichia coli, Salmonella, and Clostrium, bacteria and fungi, prevents neoplastic diseases such as cancer, activates menstruation, protects liver and treats liver disease. have

Coriander (day grass or coriander) is also used to make the stomach strong, digestive, coughing, bad breath and wound healing, benefiting anemia, large and small intestine, It is recorded in consent bogam that it is effective in relieving toothache, headache, diarrhea, dryness, biliary secretion, antifungal and anorexia.

Vitamin A is known to improve vision, prevent the degeneration of epithelial cells in the barrier, respiratory tract, reproductive organs, skin, promote tissue growth, and promote reproductive function.

Vitamin E is known to play an antioxidant role, maintain biofilm stability, promote cellular respiration, maintain blood vessels, muscles and nerves, improve fertility, activate reproductive organs, heavy metals and fungal toxins and antibacterial roles.

In the case of using the powdered feed according to the present invention as described above, in the case of young pigs, chicks, calves, cows, etc., 0.2 to 0.4 kg (ie 0.2 to 0.4% by weight) of feed per pig, foster pigs, broilers, In the case of beef cattle, it is desirable to add 1-2 kg (ie 0.1 to 0.2% by weight) per ton.

Supplementary feed agent according to the present invention can be added to young pigs, chicks, calves, cows, growing pigs, laying hens, broilers, beef cattle, etc.

Supplementary feed agent according to the present invention contains a garlic extract, anti-tumor effect, antibacterial action against bacteria such as E. coli, Salmonella increases immunity, and the fertilization rate, hatching rate is improved by promoting the development of ovaries, testes

And the anti-morbidity improves, there is no residual disease, the color is improved, the hair is moistened, and the quality of meat is improved.

It also promotes respiratory and mesenteric activation and regeneration and prevents cardiovascular disease. In addition, bile secretion, indigestion improvement, anorexia cure and general diseases, and chronic disease improvement effects, livestock survival rate is improved by 6-8%. In the case of laying hens, the rate of laying is increased and the feces, ammonia gas and odors of the barn can be reduced.

1 and 2 is a diagram showing when compared to the case when the supplementary feed according to the present invention is added to the pigs after 46 days of birth, and when using a normal feed, pigs fed the feed supplements according to the present invention I could see that the weight is much higher

3 and 4 is an immunity improvement experiment conducted in Konkuk University laboratory, the data comparing before and after the administration of supplemental feed according to the present invention

As shown in the table, pigs fed the feed supplement according to the present invention can confirm that the immunity to bacteria is improved.

In addition, the auxiliary feed according to the present invention is rich in natural organic matter, improve acidity by improving acidic soil to neutral, and the effect of microbial resistance and disease against pests and physiological disorders is great. Animal amino acids improve the color of crops, increase the sugar content, and enhance ion exchange by improving ionic activity.

The above-described example is just described as a preferred embodiment, and the present invention should not be construed as being limited thereto, but should be construed based on the claims set forth below.

Claims (6)

Filling the culture tank with 91.38% by weight of water, adding 8.62% by weight of the sugar, yeast, glucose, salt, magnesium sulfate heptahydrate (MgSO ₄ 7H ₂ O) and KH ₂ PO ₄ components. To put into the water of the culture tank; Sterilize by heating at a temperature of 100 degrees Celsius for 20-30 minutes; Cooling the mixture in the sterile culture tank to 35 degrees Celsius; Bacillus subtilis, Bacillus coagulance, Bacillus natto, Bacillus amyloliquefaciens, Lactobacillus acidophilus, Lactobacillus acidophilus Species including Lactobacillus faecalis, Clostridium butyricum, yeast Saccharomyces cerevisiae and Enterococcus Faecium, a lactic acid bacterium To, seeding step of 20-25% by weight relative to the total weight, excluding water; After the spawn seed, the step of fermentation by incubation for 4-5 days while maintaining the pH 4-5, 30-35 degrees Celsius; Mixing rice bran and soy flour in the fermented broth; Incubating the mixture with stirring at 30-35 degrees Celsius for about 3-6 days; And after drying by using any one of the general natural drying, air drying or ultraviolet drying method to dry the water to 10-13% by weight; After the drying step is pulverized into a powder of a constant size; Method for producing an immunopotentiator using a garlic extract, comprising the step of mixing 5% by weight of the garlic mixture to 95% by weight of the crushed powder The method of claim 1, In the step of mixing rice bran and soy flour in the fermented broth, The culture medium is mixed 10 to 20% by weight, and rice bran and soy flour mixture is a method for producing an immune enhancer using a garlic extract, characterized in that for mixing 70-90% by weight delete The method of claim 1, Bacillus subtilis, Bacillus coagulance, Bacillus natto, Bacillus amyloliquefaciens, Bacillus amyloliquefaciens, Lactobacillus acidophilus, The total bacterial count of Lactobacillus faecalis and Clostridium butyricum is 2.5 × 10 ¹⁰ CFU (Colony Forming Unit) / g or more, and the yeast Saccharomyces serviciae (Saccharomyces) cerevisiae) is used in the number of 3.6 × 10 ¹⁰ CFU / g or more, lactic acid bacteria Enterococcus Faecium bacteria is used in the number of 1.0 × 10 ¹¹ CFU / g or more, If the bacteria and yeast and lactic acid bacteria as the weight ratio for the three kinds, bacteria 10: yeast 5: lactic acid bacteria production method using the immune extract using a garlic extract, characterized in that the weight ratio of 3 The method of claim 1, The mixture component of the garlic mixture is composed of garlic extract, coriander extract, vitamin A and vitamin E, In 1 kg of the garlic mixture, garlic extract 50,000-70,000 mg, coriander extract 30,000-50,000 mg, vitamin A 100-136 mg, vitamin E 9,000-10,000 mg, characterized in that the immune enhancer using a garlic extract production method The immunopotentiator using garlic extract prepared by any one of claims 1, 2 and 4 to 5.

Images