KR101335788B1 - Method for preparing fermented extract of Gastrodiae elata by using of drip - Google Patents

Abstract

The present invention comprises the first step of washing and then drying with raw corn as a main raw material; A second step of rapidly freezing the dried product of the first step and then extracting the lysate by thawing drip in a fermenter; A third step of mixing the raw cheonma sake solution of the second step with the fermentation microorganism and distilled water in a culture tank, and then adding a nitrogen source and a carbon source necessary for fermentation to generate a mixture; A fourth step of producing a liquefied lactic acid fermentation product through a bioreaction of the mixture of the third step on a bioreactor; A fifth step of sterilizing the fermentation microorganism using the fourth step lactic acid fermentation product using an rapid sterilization apparatus (Outoclave); A sixth step of removing impurities from the fermented lactic acid product of the fifth step by using a diatomaceous earth filter and then heating and concentrating to have 25 to 60 brix; And a seventh step of drying the fermentation extract of the sixth step to have a moisture content of 5 to 7% using a spray dryer.
Accordingly, the present invention, by obtaining the fermentation extract fermented through the bioreaction through the fermentation microorganisms in the extract from the process of rapidly freezing the frozen horses and thawing drip (drip), useful components and ergothioneine (Ergothioneine) = ERG) containing food ingredients, drinking ingredients, medicinal raw materials, functional food ingredients and cosmetic raw materials can be easily changed freely, and the useful components of raw horses are changed to human-friendly materials, so the Langerhans cells eliminate the rejection. However, the polymer material of cheonma is nano-ized and easily absorbed by the human body, and it is possible to mass-produce high value-added materials at low cost.

Description

Method for preparing fermented extract of raw horse using thaw drip {Method for preparing fermented extract of Gastrodiae elata by using of drip}

The present invention relates to a method for producing a fermentation extract using raw cheonma, and more specifically, fermentation fermented through a bio-reaction through fermentation microorganisms to the sediment from the process of rapidly freezing the frozen cheonma and drip The extract is obtained by using the thawing drip that can freely change the formulation, such as food ingredients containing the raw ingredients and ergothioneine (ERG) of raw horses, and drinking ingredients, medical ingredients, functional food ingredients, and fragrance raw materials. It relates to a method for producing the cheonma fermentation extract.

Normally, Gastrodiae elata is a perennial higher plant belonging to the egg family (Lee et al., 2007), which lacks chlorophyll, making it difficult for independent survival, resulting in symbiosis with Armillaria mellea (Kang, 2007; Kim et al., 2006; Sung, 1994; Sung, etc., 1996; Hong, etc., 2004; Kusano, 1911; Zhang et al., 1980) and has been shown to receive supplies of food and water, the artificial cultivation of Gastrodia elata using mulberry fungus (Armillaria mellea) after ( Kang et al., 2002).

Chunma has been used as a herbal medicine in China and Korea since ancient times, along with A. mellea . In addition, cheonma has a function on the human body similar to mulberry mushroom, especially antithrombotic action (Cho et al., 2008), antioxidant activity (Heo et al., 2006), neurotransmitter control action (Ha et al., 1997), neuroprotective action (Na Et al., 2008), human physiological regulating action (Chung and Ji, 1996), and the presence of a large amount of substances involved in brain function caused paralysis, stroke, and convulsion suppression (Sung et al., 1997; Yong et al., 1999; Huh et al., 1999). 1995, 1998) and many other medical papers on the brain have been published, and clinical research continues, and many modern medical pharmacological studies have been conducted.

In other words, the general components of Chunma are 2.12% moisture, 4.41% crude protein, 1.20% crude fat, 2.52% crude ash, 4.60% crude fiber (Kim et al., 2000; Shin et al., 1999; Ha et al., 1999). gastrodin 0.25 ~ 0.67%, astrodiosid (ρ-hydroxybenzol), vanillyl alcohol, succinic acid, citric acid, palmitic acid, ρ-hydroxybenzyl aldenyde, trace alkaloides, β-sitosterol as a vitamin A substance. It is composed of a coumarin substance and the like (Moon, 1991). In addition, ingredients such as sterols, cholesterol, ρ-hydroxylbenzyl alcohol, and vanillin are also known (Kim et al., 2000).

In addition, Chunma is a parasitic plant that contains A. mellea (Mulberry fungus) in Chunma as it coexists with mulberry mycelium during the growth process (Kang, 2007; Kim et al., 2000; Sung, 1994; Sung et al., 1996; Hong Et al., 2004, which is a type of amino acid, known as a powerful antioxidant, contains trace amounts of ergothioneine, which is commercially available for skin aging agents and diseases caused by disorders of cerebral blood flow.

Cheonma has been regulated as a food-free raw material by the Korea Food and Drug Administration, and the food-free regulation was released from September 1, 2000 (Kim et al., 2003). Although it was unclear what kind of substance caused this weakness, Cheonma was discovered for the first time in the world by discovering trace amount of ergothioneine (ERG) in Cheonma by research by National Forest Research Institute of Biotechnology and Chemical Microbiology. Was revalidated.

As such, cheonma has an excellent effect and weakness, while the taste and smell (Kim et al., 2003, Lee et al., 2003; Hong et al., 2006) or extraction method (Lee et al., 2003) are not good. 2004; Kim et al., 2001; Lee et al., 2002; Lee et al., 2003), and there are many problems to popularize them as foods, and supply is not sufficient to meet demand. In preparation for the times, the development of popular and high value-added health foods is required.

In addition, although attention is focused on developing processed foods using the essences contained in raw corn horses, the turbidity caused by starch in cheonma essences and sticky mucins causes problems in processing, and it is slow to be absorbed by the human body. As well as difficulty in food and beverage, it is difficult to change the dosage form in various forms, so difficult to process and mass-produce in large quantities, showing its limitations in utilizing them.

An object of the present invention for fundamentally improving the conventional problems as described above, to obtain a fermentation extract fermented through a biological reaction through the fermentation microorganisms to the essence from the process of freezing the frozen horses and thawing drip (drip) Accordingly, it is possible to easily change free formulations such as food ingredients containing raw yam and ergothioneine (ERG), drinking ingredients, medicinal raw materials, functional food raw materials and fragrance raw materials. Provided a method for producing fermented horses fermentation extracts using thaw drip which can be mass-produced high-value substances at low cost by releasing the resistance of Langerhans cells as nano-materials are easily absorbed by human body. I'm trying to.

The present invention for achieving the above object, the first step of washing and drying the raw horse as a main raw material; A second step of rapidly freezing the dried product of the first step and then extracting the lysate by thawing drip in a fermenter; A third step of mixing the raw cheonma sake solution of the second step with the fermentation microorganism and distilled water in a culture tank, and then adding a nitrogen source and a carbon source necessary for fermentation to generate a mixture; A fourth step of producing a liquefied lactic acid fermentation product through a bioreaction of the mixture of the third step on a bioreactor; A fifth step of sterilizing the fermentation microorganism using the fourth step lactic acid fermentation product using an rapid sterilization apparatus (Outoclave); A sixth step of removing impurities from the fermented lactic acid product of the fifth step by using a diatomaceous earth filter and then heating and concentrating to have 25 to 60 brix; And a seventh step of drying the fermentation extract of the sixth step to have a moisture content of 5 to 7% using a spray dryer.

In addition, according to the present invention, the second step is to rapidly freeze 4 to 30 hours by maintaining the dried product at -40 ° C. to −70 ° C., and maintaining the temperature at 25 ° C. to 60 ° C. in the fermenter to perform a defrost drip. It is characterized by.

의 개체수가 되도록 배양시켜 증류수와 혼합하여 pH 5.5~7을 지니도록 한 다음, 질소원과 탄소원 5~50중량%를 추가하여 혼합물을 생성하는 것을 특징으로 한다.In addition, according to the present invention, the third step is a fermented microorganism cloud (Coriolus versicolor), mushroom cloud (Stereum hirustum), mushroom (Phellinus linteus), yeast fungus (Aspergillus oryzae), horseshoe mushrooms Population per gram (g) in Fomes fomentarius, Coriolus sinensis, Bacillus genus, and Lactobacillus genus

After culturing to a number of individuals to be mixed with distilled water to have a pH of 5.5 ~ 7, and then add a nitrogen source and 5 to 50% by weight carbon source, characterized in that to produce a mixture.

In addition, according to the present invention, the nitrogen source of the third step may be one selected from rice bran, barley flour, and bran, and the carbon source is one selected from saccharose, malose, and oligosaccharide, and mixed so that bioreaction is performed well. It features.

In addition, according to the present invention, in the fourth step, the mixture is fermented by bioreaction for 2 to 60 days under a pressureless condition of maintaining a temperature of 18 ° C. to 50 ° C. and a pH of 5.5 to 7 of the bioreactor, thereby liquefying the lactic acid fermented product. It is characterized by generating.

In addition, according to the present invention, the fifth step is characterized by sterilizing the fermentation microorganisms added during the bioreaction 10 to 30 minutes at a temperature of 121 ℃ ~ 132 ℃ using a lactic acid fermentation product sterilization (Outoclave).

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above configuration and operation, the method for producing a fermented horse cheonja fermentation extract using the thawed drip according to the present invention is a bio-reaction through the fermentation microorganisms to the essences from the process of freezing the frozen cheonja by drip By acquiring fermented extracts fermented through, it is possible to easily change free formulation such as food raw materials containing raw yam and ergothioneine (ERG), drinking raw materials, medical raw materials, functional food raw materials and cosmetic raw materials. Provide the effect.

In addition, the useful components of live horses are turned into human-friendly materials, so that Langerhans cells are rejected and the polymers of the horses are nano-ized to be easily absorbed by the human body, and provide mass-producing high-added substances at low cost.

1 is an overall flow chart for producing a fermentation extract using raw corn horse according to the present invention.
Figure 2 is a photograph showing the process of producing a fermented extract using raw corn.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing a fermentation extract using raw cheonma, ie, a method of obtaining a fermentation extract by using a fermentation microorganism through a bioreaction after thawing drip by freezing the raw cheonma. Briefly describing this method, the fermentation extract is prepared by washing, drying, rapid freezing, thawing drip, fermentation microorganisms, liquid fermentation by bioreaction, sterilization, filtration, concentration, and drying.

The first step of the present invention is washed with dried raw horse as the main raw material and then dried. The first step is to wash and dry the main raw material, which is washed and dried using raw corn as the main raw material. It cleans raw corn horses in water, dries the remaining water during washing, and introduces an automatic device for quality stability and productivity improvement. Here, the drying process in the first step is provided to dry the outer surface of the washed raw spring horse.

In the second step of the present invention, the freeze-dried product of the first step is rapidly frozen, and then thawed and drip in a fermenter to extract the extract. The second step is to freeze and then thaw the main raw material (dried) after the freezing step, particularly in the rapid freezing and thawing of the main raw material, it is recommended to introduce a dedicated automated equipment for improved productivity and quality stability.

At this time, the second step is to keep the dried material at -40 ℃ ~ -70 ℃ rapid freezing for 4 to 30 hours, the thawing drip (drip) by maintaining at 25 ℃ ~ 60 ℃ in the fermenter. It quenched the dried main raw material, ie, raw horse, at -40 ℃ ~ -70 ℃ and freezes rapidly for 4 ~ 30 hours. Subsequently, thawing drips are carried out using a fermentation tank that maintains the frozen frozen horses at 25 ° C. to 60 ° C. to naturally extract the essences from the frozen horses (FIG. 2).

Here, the thawing drip (drip) is the juice that is separated and discharged when thawing frozen food. Drips are divided into effluent drips that naturally flow out during thawing and extruded liquid drips that flow out by applying pressure (1-2 kg / cm2) at the end of thawing. Drips occur because moisture is hardly retained in the food during thawing due to tissue breakdown or freezing denaturation of proteins caused by the formation of ice crystals when the food is frozen. Drips contain water-soluble proteins and extracts at the same time as water. The amount of thawing drips is affected by freezing rate and thawing rate.

In the third step of the present invention, after mixing the fermented saline solution of the second step with the fermentation microorganism and distilled water in the culture tank, a nitrogen source and carbon source necessary for fermentation are added to generate a mixture. The third step is to produce a mixture by mixing fermentation microorganisms, distilled water, and the products required for fermentation in the raw cheonma juice extracted by the thawing drip of the second step, and to automate the process for quality stability and productivity improvement.

의 개체수가 되도록 배양시켜 증류수와 혼합하여 pH 5.5~7을 지니도록 한 다음, 질소원과 탄소원 5~50중량%를 추가하여 혼합물을 생성한다. 또한, 상기 제3단계의 질소원은 미강, 보리가루, 밀기울 중에서 1종을 택일하고, 탄소원은 사카로스, 말로즈, 올리고당 중에서 1종을 택일하여 생물반응이 잘 이루어지도록 혼합한다.At this time, the third step is fermented microorganisms of fermented microorganisms (Coriolus versicolor), cloud mushroom (Stereum hirustum), mushroom (Phellinus linteus), yeast fungus (Aspergillus oryzae), horseshoe (Fomes fomentarius), Number of individuals per gram (g) in Cordyceps (Coriolus sinensis), Bacillus genus, and Lactobacillus genus

Incubate so that the population of water to be mixed with distilled water to have a pH of 5.5-7, and then add a nitrogen source and 5 to 50% by weight of a carbon source to produce a mixture. In addition, the nitrogen source of the third step is selected from one of the rice bran, barley flour, bran, and the carbon source is selected from saccharose, malose, oligosaccharides and mixed to facilitate the bioreaction.

의 개체수가 되도록 대량으로 배양한 다음 증류수와 서로 혼합하여 pH 5.5~7을 지닌 혼합물을 생성한다. 이어서 발효에 필요한 질소원과 탄소원에서 1종을 택일하여 각각 5~50중량%를 추가하여 고루 잘 섞어주어 혼합물을 생성한다.This is a mushroom strain and lactic acid bacteria proved to be useful among fermented microorganisms to liquefy the fresh cheonma juice to be mixed with distilled water and then a nitrogen source and a carbon source to ensure a good biological reaction. In other words, the number of individuals per gram (g) of the fermentation microorganisms in the culture tank (shaking incubator, a rapid incubator) to the cheoncheon horse concentrate to produce a liquefied fermentation powder.

Incubate in large quantities so that the population of and then mix with distilled water to produce a mixture with a pH of 5.5-7. Subsequently, one of the nitrogen and carbon sources required for fermentation is selected, and 5 to 50% by weight of each is added and mixed well to produce a mixture.

On the other hand, secondary metabolites produced by basidiomycetes used as microorganisms have characteristics that are not found in other fungi. In other words, the microorganisms Coriolus versicolor, Stereum hirustum, Phellinus linteus, Aspergillus oryzae, Fomes fomentarius, and Coriolus sinensis have many metabolites. The primary metabolites are essential for the survival of living organisms, but their physiological significance has been revealed, but the significance of secondary metabolites is still unclear. Antimicrobials, antimicrobials, enzymatic inhibitors, nucleic acid-related substances, amino acid-related substances, organic acids, phytohormones, and the like. Other physiologically active substances are peptides and protein-based physiologically active substances, which are still unknown, such as substances acting on insects, nematodes, germs, plant growth inhibitors, vitamin B1 breakdown substances and pharmacologically active substances .

Lactobacillus is a generic term for bacteria that break down sugars (lactic acid) to make lactic acid (lactic acid fermentation), and important bacteria that cause lactic acid fermentation are Streptococcus sp. And rod-shaped Lactobacillus genus. All are Gram-positive and painless anaerobic. In lactic acid fermentation, two molecules of lactic acid are produced from the hexose molecule, which may be accompanied by byproducts such as alcohol, acetic acid, succinic acid and carbon dioxide in addition to lactic acid. The former is called normal lactic acid fermentation or homo lactic acid fermentation, and the bacteria involved in this are called normal lactic acid bacteria. The latter is called heterolactic acid fermentation or heterolactic acid fermentation, and the bacteria involved in this are called heterolactic acid bacteria.

In the fourth step of the present invention, the mixture of the third step is bioreacted on a bioreactor to produce a liquefied lactic acid fermentation product. In the fourth step, the mixture is fermented through a bioreactor and a fermentation microorganism and a product (nitrogen source, carbon source) necessary for fermentation to produce a liquefied lactic acid fermentation product, and the process is automated for quality stability.

Here, the bioreactor for liquefied lactic acid fermentation (bioreactor) is a suitable temperature range of the bioreaction is about 10 ℃ to 60 ℃ degree, refers to a sterilized continuous stirring bioreactor. In terms of the volume of bioreactor, 76% are designed to be non-agitated, non-sterilized, or aerobic. Bioreactors capable of maintaining sterility are not available at 10%. Aseptic bioreactors are used only for high value crops such as antibiotics. The bioreactor used in the present invention provides a convenient and inexpensive bioreactor operation using those designed to be non-agitated, non-sterilized, or aerobic since the reaction is followed by a rapid sterilization step.

At this time, in the fourth step, the mixture is fermented by bioreaction for 2 to 60 days under a pressureless condition of maintaining the temperature of the bioreactor at 18 ° C. to 50 ° C. and pH 5.5 to 7 to produce a liquefied lactic acid fermentation product. The mixture was put into a bioreactor with a temperature of 18 ° C. to 50 ° C. and a pH of 5.5 to 7 under pressureless conditions, and fermented microorganisms (Coriolus versicolor), mushroom cloud (Stereum hirustum), Phellinus linteus, yeast fungus (Aspergillus oryzae), horseshoe mushroom (Fomes fomentarius), cordyceps (Coriolus sinensis), genus Bacillus, Lactobacillus genus induces lactic acid fermentation and useful The material is produced to produce liquefied lactic acid fermentation products. Here, the liquefaction (liquid) fermentation step is a process similar to the biodegradable food additives, mineral extracts, which is a material material field that is typically used for biological process applications (Fig. 2).

On the other hand, basidiomycetes, lactic acid bacteria to be used in the present invention is recognized as the most important microorganisms in the industry due to the diversity of chemical structure and species, especially in secondary metabolites. Metabolites are classified into primary metabolites and secondary metabolites. Primary metabolites are substances that play a fundamental role in living organisms such as processed amino acids, saccharides, lipids, and nucleic acids that are commonly found in plants, plants, and microorganisms , Secondary metabolites are various compounds such as alkaloids, terpenes, flavonoids and antibiotics, which are mainly found in plants and microorganisms, and they are becoming useful as medicines, fragrances, raw materials for flavor and functional foods and the like. Basidiomycetes and lactic acid bacteria continue to occupy an important position in the biomaterials industry through isolation of new strains and gene function.

The fifth step of the present invention sterilizes the fermentation microorganisms using the rapid sterilization (Outoclave) of the lactic acid fermentation product of the fourth step. The fifth step is a step of sterilizing the liquefied lactic acid fermentation product, especially in the sterilization of the lactic acid fermentation product, it is recommended to introduce a dedicated automated equipment to improve the quality and productivity.

At this time, the fifth step sterilize the fermentation microorganisms put during the bioreaction 10 to 30 minutes at a temperature of 121 ℃ ~ 132 ℃ using a lactic acid fermentation product sterilization (Outoclave). This is a fermented microorganism that has been put into the bioreactor for 10 ~ 30 minutes at the temperature of 121 ℃ ~ 132 ℃ using the liquid sterilization process (Outoclave), which is a fermentation microorganism (Coriolus versicolor) and cloud mushroom (Stereum). Sterilize hirustum, Phellinus linteus, yeast fungus (Aspergillus oryzae), horseshoe mushroom (Fomes fomentarius), Cordiolus sinensis, Bacillus genus, and Lactobacillus genus.

On the other hand, in the case of rapid sterilization, 10 minutes to 30 minutes at a temperature of 121 ° C., 10 minutes to 30 minutes are used at 132 ° C., but in the present invention, a bioreactor designed to be sterilized or aerobic is used, so the treatment temperature is higher. It is effective to treat for a long time 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃.

In the sixth step of the present invention, the lactic acid fermentation product of the fifth step is removed by using a diatomaceous earth filter, and then heated and concentrated to have 25 to 60 brix. The sixth step is the step of filtering and concentrating the liquefied lactic acid fermentation product, particularly, it is preferable to introduce a dedicated automated equipment for improving productivity in filtering and concentrating the lactic acid fermentation product. The lactic acid fermentation product is first filtered by using diatomaceous earth filter to prevent turbidity of the polymer material (starch) contained in the raw fish which has completed the bioreaction, and then filtering the impurities to obtain a clear raw horse powder. Concentrate to have a solids content of 25-60 Brix using evaporation.

That is, the fermented liquid lactic acid fermentation product is composed of many suspended substances and opaque liquid substances, so that impurities are almost filtered through a diatomaceous earth filter to maintain a state of a transparent water-soluble substance. Subsequently, the liquid lactic acid fermentation product is concentrated. Concentration is an operation of increasing the concentration of the solution by removing the solvent from the solution, and heating the solution to the boiling point (boiling point) by evaporation. By the method of removing moisture from the solution by the solid content of 25 ~ 60 Brix concentrated to provide a fermentation extract. (Fig. 2)

In the seventh step of the present invention, the fermentation extract of the sixth step is dried to have a moisture content of 5 to 7% using a spray dryer. The seventh step is to dry the concentrated fermentation extract, it is good to introduce a dedicated automated equipment for improving productivity in drying the concentrated fermentation extract. The water content is 5 ~ 7% to reduce the cost of storing, packing, and transporting the concentrated fermented extract, reducing the liquid volume, increasing the concentration of soluble components, increasing the range of application, diversifying the use, and improving storage. It is prepared as a spray dried powder.

In other words, as the concentrated fermented extract is dried with a spray dryer powder, it reduces the volume of storage, packaging, transportation, etc. while reducing the liquid volume to increase the concentration of soluble components, increasing the scope of application, and to be used in cosmetic raw materials, food raw materials and pharmaceutical raw materials. It is possible to diversify the use and improve the shelf life to provide the optimum utility.

Including the biological reaction step of liquid fermentation as described above, as the fermentation, in the use of fermentation extract prepared by thawing drip using raw cheonma, can obtain a clear and transparent material of the liquid made of the raw material of the cheoncheonma The ergothioneine (ERG) composition, which contains small amounts of molecules in the chain of the active substance and is contained in trace amounts in cheonma, is useful for the human body. When used as a cosmetic ingredient, it is absorbed into the skin pores. It inhibits skin aging and is absorbed into the intestine during drinking, which speeds up the action of cerebral blood flow, so that the active ingredient provides a more effective effect on the human body, and may also be used in combination with food ingredients, pharmaceutical ingredients, and functional food ingredients.

의 개체수가 되도록 배양시켜 증류수와 혼합한 뒤, pH 5.5~7 발효에 필요한 질소원은 미강, 보리가루, 밀기울 중 1종을 택하고 탄소원으로 사카로스, 말로즈, 올리고당 등에서 1종을 택하여 5~50중량%가 되게 투입하여 천마에 함유되어있는 고분자물질(전분)의 혼탁을 방지하여 투명한 천마진액을 추출할 수 있고, 천마가공에서 문제가 되는 끈적한 뮤신질을 해결하므로 고부가성이며, 좋은 품질의 발효추출액을 제공하는데 기술의 중요성이 있다. As described above, the method for preparing the fermented extract of the present invention allows the drip to occur in the process of thawing by rapidly freezing the raw horse horse without crushing or squeezing the juice contained in the raw horse horse through mechanical methods. In order to get the raw horse sediment flowing into the process, first clean the raw horses, dry them to dry the outer surface of the washed horses, and then quench them at -40 ℃ ~ -70 ℃ to freeze quickly and freeze for 4 ~ 30 hours. After completion of the work, frozen frozen horses induce the thawing drips in the fermenter at 25 ℃ ~ 60 ℃, and the number of microorganisms per gram (g) in the extract of raw horses which flows out during the drip.

After culturing to the number of individuals and mixing with distilled water, the nitrogen source required for fermentation pH 5.5-7 is selected from one of rice bran, barley flour, bran, and one selected from saccharose, malose, oligosaccharide, etc. as carbon source. It can be added to 50% by weight to prevent turbidity of the polymer material (starch) contained in the cheonma, to extract the transparent cheon margin solution, and to solve the sticky mucin quality, which is a problem in the cheonma processing, high added value, good quality Technology is important in providing fermentation extracts.

In other words, fermented microorganisms are added to the thawed drip process in a fermenter at 25 ° C. to 60 ° C. by primary fermentation, and secondly through lactic acid through liquid reaction in the bioreactor. It induces fermentation and undergoes a bioprocessing process that converts the macromolecule material from the raw horse to nanomaterials. The macromolecules of the raw cheonma juice after the 1st and 2nd bioprocessing work are nano-ized and easily absorbed by the human body, while the useful ingredients of the cheonma are changed to human-friendly materials, which has the advantage that Langelhans eliminates rejection. Fermentation extracts after bioreactions (Ergothioneine = ERG) are produced in large quantities can be used for cosmetic ingredients, food ingredients and pharmaceutical raw materials.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

Claims (6)

A first step of washing the raw horse as a main raw material and then drying it;
A second step of rapidly freezing the dried product of the first step and then extracting the lysate by thawing drip in a fermenter;
A third step of mixing the raw cheonma sake solution of the second step with the fermentation microorganism and distilled water in a culture tank, and then adding a nitrogen source and a carbon source necessary for fermentation to generate a mixture;
A fourth step of producing a liquefied lactic acid fermentation product through a bioreaction of the mixture of the third step on a bioreactor;
A fifth step of sterilizing the fermentation microorganism using the fourth step lactic acid fermentation product using an rapid sterilization apparatus (Outoclave);
A sixth step of removing impurities from the fermented lactic acid product of the fifth step by using a diatomaceous earth filter and then heating and concentrating to have 25 to 60 brix; And
The seventh step of drying the fermentation extract of the sixth step to have a moisture content of 5 ~ 7% by using a spray dryer (Spray dryer); to prepare a raw corn fermentation extract using a thaw drip characterized in that it comprises a Way. The method of claim 1,
The second step is to freeze the dried product at -40 ℃ ~ -70 ℃ 4 to 30 hours rapid freezing, thawing drip (drip) characterized in that the defrost drip (drip) by maintaining at 25 ℃ ~ 60 ℃ in the fermenter Method of producing a raw corn horse fermented extract. The method of claim 1,
In the third step, fermented microorganisms such as cloud mushroom (Coriolus versicolor), cloud mushroom (Stereum hirustum), mushroom mushroom (Phellinus linteus), yeast fungus (Aspergillus oryzae), horseshoe mushroom (Fomes fomentarius) Coriolus sinensis, Bacillus genus, Lactobacillus genus per gram (g)

After culturing to the number of individuals to mix with distilled water to have a pH of 5.5 ~ 7, and then to add a nitrogen source and 5 to 50% by weight of a carbon source to prepare a raw corn fermentation extract using a thaw drip, characterized in that to produce a mixture Way. The method of claim 1,
The nitrogen source of the third step is one selected from the rice bran, barley flour, bran, and the carbon source is selected from one of the saccharose, malose, oligosaccharide and thawed drip characterized in that the bioreaction is mixed well Method for preparing the raw corn horse fermentation extract. The method of claim 1,
In the fourth step, the mixture is fermented by bioreaction for 2 to 60 days under a pressureless condition of maintaining a temperature of 18 ° C. to 50 ° C. and a pH of 5.5 to 7 in the bioreactor to produce a liquefied lactic acid fermentation product. Method for producing fermented cheonnjang fermentation extract using thaw drip. The method of claim 1,
The fifth step is fermentation of live horses with thawed drip, characterized in that the fermentation microorganisms sterilized during fermentation of the lactic acid fermented product during the bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ using a rapid sterilization device (Outoclave) How to prepare an extract.

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