KR-20260062492-A - Root vegetable fermentation composition containing complex enzymes and preparation method thereof

KR20260062492AKR 20260062492 AKR20260062492 AKR 20260062492AKR-20260062492-A

Abstract

The present invention relates to a root vegetable fermentation composition containing complex enzymes and a method for preparing the same. A method for preparing a root vegetable fermentation composition containing a complex enzyme according to the present invention comprises: a first step of washing a root vegetable containing a saponin component and then germinating the root vegetable to produce a germinated product; a second step of steaming the germinated product and then drying it once to produce a dried product 1 having a moisture content of 40-42% (w/w); a third step of inoculating the dried product 1 with a culture solution containing Aspergillus oryzae, lactic acid bacteria, and Bacillus subtilis first and then fermenting it to produce a fermented product 1; a fourth step of aging the fermented product 1 once and then drying it a second time to produce a dried product 2 having a moisture content of 33-36% (w/w); a fifth step of inoculating the dried product 2 with a culture solution containing Aspergillus oryzae, lactic acid bacteria, and Bacillus subtilis second and then fermenting it to produce a fermented product 2; and a method for aging the fermented product 2 a second time and then drying it a third time to produce a root vegetable having a moisture content of 30-32% (w/w). It is characterized by including a sixth step of preparing a fermentation composition. The present invention provides a root vegetable fermentation composition that can be easily enjoyed by people of all ages and genders, contains beneficial functional substances while minimizing nutrient loss, and contains various complex enzymes, and a method for manufacturing the same.

Inventors

이영훈

Assignees

주식회사 에이원생명과학

Dates

Publication Date: 20260507
Application Date: 20241029

Claims (4)

A first step of washing root vegetables containing saponin components, and then germinating the root vegetables to produce a germinated product; A second step of steaming the above germinated material and then drying it once to produce a dried product 1 having a moisture content of 40~42% (w/w); A third step of producing fermented product 1 by first inoculating the above dried product 1 with a culture solution containing Aspergillus oryzae, lactic acid bacteria, and Bacillus subtilis, and then fermenting it; A fourth step of producing a dried product 2 having a moisture content of 33~36% (w/w) by first aging the above fermented product 1 and then secondarily drying it; Step 5, which involves preparing fermented product 2 by secondarily inoculating the above dried product 2 with a culture solution containing Aspergillus oryzae, lactic acid bacteria, and Bacillus subtilis, and then fermenting it; and Step 6, comprising: secondarily aging the above fermented product 2 and then thirdly drying it to produce a root vegetable fermentation composition having a moisture content of 30~32% (w/w); Method for preparing a root vegetable fermentation composition containing complex enzymes.
In paragraph 1, The root vegetable of the first stage above is characterized by being composed of one or more of purple sweet potato, red sweet potato, and ginseng. Method for preparing a root vegetable fermentation composition containing complex enzymes.
In paragraph 1, The root vegetable fermentation composition of the 6th step above is characterized by containing 30,000 to 40,000 U/g of alpha-amylase and 20 to 30 U/g of protease, Method for preparing a root vegetable fermentation composition containing complex enzymes.
Manufactured by the manufacturing method of any one of paragraphs 1 to 3 selected Fermented root vegetable composition containing complex enzymes.

Description

Root vegetable fermentation composition containing complex enzymes and preparation method thereof The present invention relates to a root vegetable fermentation composition containing complex enzymes and a method for preparing the same. More specifically, it relates to a root vegetable fermentation composition containing various complex enzymes that can be easily enjoyed by people of all ages and genders, while minimizing nutrient loss and containing beneficial functional substances. Recently, as interest in natural materials and the emphasis on health-related tertiary functionality in everyday foods have intensified, interest in the development of functional foods has also been rising. Meanwhile, as the problems of low birth rates and an aging population intensify, the incidence of various adult diseases is increasing, and in particular, as women in menopause and postmenopause experience various symptoms due to a decrease in female hormones, specific processing methods for functional foods utilizing these natural materials are being developed. In particular, root vegetables such as purple sweet potatoes, red sweet potatoes, ginseng, carrots, radishes, balloon flower roots, and burdock are consumed because the root portion is formed with a hard tissue. Therefore, compared to leafy vegetables, they take longer to cook and do not change significantly in shape even after cooking, so they are often used as ingredients for deep-frying or stir-frying, which are dishes that require a lot of heat. Accordingly, since functional substances in root vegetables are often damaged by high-temperature heat treatment, processing methods using various root vegetables are known, such as Korean Published Patent Application No. 10-2023-0140007, "Method for producing dried root vegetables with excellent restoring power by hot water and dried root vegetables produced thereby," and Korean Published Patent Application No. 10-2017-0091927, "Method for producing root vegetable fermented liquid using wild herb enzymes," in order to minimize nutrient loss and preserve beneficial functional substances. However, the aforementioned root vegetables are difficult for people of all ages to enjoy due to their distinctive texture and aroma, and their utilization is severely limited as various beneficial components are destroyed when processed into simple fermented foods. Therefore, there is an urgent need for a processing method that allows anyone to easily enjoy them while minimizing nutrient loss and preserving beneficial functional substances. Figure 1 is a diagram showing the manufacturing process of a root vegetable fermentation composition containing a complex enzyme according to Example 1 of the present invention. Figure 2 is a diagram showing the manufacturing process of a root vegetable fermentation composition containing a complex enzyme according to Example 2 of the present invention. Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the essence of the present invention will be omitted. The present invention relates to a root vegetable fermentation composition containing complex enzymes and a method for preparing the same, which will be explained in detail through examples. More specifically, as illustrated in FIGS. 1 and 2, the main feature is that it is possible to manufacture a root vegetable fermentation composition containing various complex enzymes while minimizing nutrient loss, by including a germination step (S10), a drying step (S20), a fermentation step (S30), a drying step (S40), a fermentation step (S50), and a root vegetable fermentation composition step (S60), so that anyone of any age can easily enjoy it. This is explained in detail as follows. <Step for preparing a root vegetable fermentation composition containing complex enzymes according to the present invention> 1. Step 1: Germination product preparation step (S10) This step is characterized by washing root vegetables containing saponin components and then germinating the root vegetables to produce a germinated product. To explain, root vegetables are known to contain various functional substances. Among them, ginseng is one of the ingredients receiving attention for containing a large amount of saponin, and it has also been reported that purple sweet potatoes and red sweet potatoes contain saponin. However, when these root vegetables undergo simple heat treatment, the aforementioned nutrients are lost, and due to their strong aroma and hard texture, they are difficult for people of all ages to enjoy when consumed as is. Accordingly, in this step, in order to increase the content of saponin, a germinated product is prepared by first germinating a root vegetable, and more preferably, the germinated product is best when the sprouts of the root vegetable have grown to