KR-20260062493-A - Vegetable fermentation composition containing complex enzymes and having high sugar content and preparation method thereof

KR20260062493AKR 20260062493 AKR20260062493 AKR 20260062493AKR-20260062493-A

Abstract

The present invention relates to a vegetable fermentation composition containing complex enzymes and having high sugar content, and a method for producing the same. The method for preparing a vegetable fermentation composition containing complex enzymes and having high sugar content according to the present invention comprises: a first step of preparing a dried product 1 having a moisture content of 40-42% (w/w) by steaming vegetables and then drying them once; a second step of preparing a fermented product 1 by inoculating the dried product 1 with a Aspergillus oryzae culture solution once and then fermenting it; a third step of preparing a dried product 2 having a moisture content of 33-36% (w/w) by aging the fermented product 1 once and then drying it twice; a fourth step of preparing a fermented product 2 by inoculating the dried product 2 with an Aspergillus oryzae culture solution twice and then fermenting it; and a fifth step of preparing a vegetable fermentation composition having a moisture content of 30-32% (w/w) by aging the fermented product 2 twice and then drying it three times. The present invention provides a vegetable fermentation composition that can be easily enjoyed by people of all ages, minimizes nutrient loss, contains beneficial functional substances, contains various complex enzymes, and has high sugar content, as well as a method for manufacturing the same.

Inventors

이영훈

Assignees

주식회사 에이원생명과학

Dates

Publication Date: 20260507
Application Date: 20241029

Claims (4)

A first step of producing a dried product 1 having a moisture content of 40~42% (w/w) by steaming vegetables and then drying them once; A second step of producing fermented product 1 by first inoculating the above dried product 1 with a Aspergillus oryzae culture solution and then fermenting it; A third 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 4, which involves producing fermented product 2 by secondarily inoculating the dried product 2 with a Aspergillus oryzae culture solution and then fermenting it; and A fifth step of preparing a vegetable fermentation composition having a moisture content of 30-32% (w/w) by secondarily aging the above fermented product 2 and then thirdly drying it; comprising Method for preparing a vegetable fermentation composition containing complex enzymes and having high sugar content.
In paragraph 1, The vegetables of the first stage above are characterized by being composed of one or more of purple sweet potatoes, red sweet potatoes, carrots, beets, and corn. Method for preparing a vegetable fermentation composition containing complex enzymes and having high sugar content.
In paragraph 1, The vegetable fermentation composition of the fifth step above is characterized by containing 50,000 to 60,000 U/g of alpha-amylase and 5 to 10 U/g of protease, and having a sugar content of 70 to 80 °brix. Method for preparing a vegetable fermentation composition containing complex enzymes and having high sugar content.
Manufactured by the manufacturing method of any one of paragraphs 1 to 3 selected A vegetable fermentation composition containing complex enzymes and having high sugar content.

Description

Vegetable fermentation composition containing complex enzymes and having high sugar content and preparation method thereof The present invention relates to a vegetable fermentation composition containing complex enzymes and having high sugar content, and a method for preparing the same. More specifically, the invention relates to a vegetable fermentation composition containing various complex enzymes and having high sugar content that can be easily enjoyed by people of all ages and genders while minimizing nutrient loss and containing beneficial functional substances, and a method for preparing the same. 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, sweet potatoes, carrots, beets, and corn, which are vegetables that have a high sugar content, have a hard texture, so they take longer to cook than leafy vegetables and do not change much 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 the functional substances of the aforementioned vegetables are often damaged by high-temperature heat treatment, processing methods using various vegetables are known, such as Korean Published Patent Application No. 10-2023-0140007, "Method for manufacturing dried vegetables with excellent restoring power by hot water and dried vegetables manufactured thereby," and Korean Published Patent Application No. 10-2017-0091927, "Method for manufacturing vegetable fermentation liquid using wild herb enzymes," in order to minimize nutrient loss and preserve beneficial functional substances. However, due to their distinctive texture and aroma, the aforementioned vegetables are difficult for people of all ages to enjoy. Furthermore, 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. FIG. 1 is a diagram showing the manufacturing process of a vegetable fermentation composition containing a complex enzyme and having high sugar content according to Example 1 of the present invention. FIG. 2 is a diagram showing the manufacturing process of a vegetable fermentation composition containing a complex enzyme and having high sugar content 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 vegetable fermentation composition containing complex enzymes and having high sugar content, 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 process includes a step of manufacturing a dried product 1 (S10), a step of manufacturing a fermented product 1 (S20), a step of manufacturing a dried product 2 (S30), a step of manufacturing a fermented product 2 (S40), and a step of manufacturing a vegetable fermented composition (S50). A major feature is that it is possible to manufacture a vegetable fermented composition that can be easily enjoyed by people of all ages, contains beneficial functional substances with minimal loss of nutrients, contains various complex enzymes, and has high sugar content. This is explained in detail as follows. <Step for preparing a vegetable fermentation composition containing complex enzymes and having high sugar content according to the present invention> 1. Step 1: Manufacturing step of Dried Product 1 (S10) The present step is characterized by steaming the vegetables and then drying them once to produce a dried product 1 having a moisture content of 40~42% (w/w). To explain, vegetables are known to contain various functional substances. Among them, purple sweet potatoes, red sweet potatoes, carrots, beets, and corn are among the ingredients gaining attention for their high sugar content. However, when these vegetables undergo simple heat treatment, the 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,