KR-20260065035-A - METHOD FOR MANUFACTURING FERMENTED PERILLA FRUTESCENS HAVING EXCELLENT ANTIOXIDANT PROPERTIES

Abstract

The present invention relates to a method for producing fermented perilla seeds having excellent antioxidant capacity. In one embodiment, the method for producing fermented perilla seeds comprises the steps of: preparing a culture solution by culturing a strain in a fermentation medium; preparing a mixture by inoculating perilla seeds with the culture solution; and preparing a fermented product by fermenting the mixture.

Inventors

• 한상윤
• 박주용
• 윤보섭
• 임효선
• 최영훈

Assignees

• (주)한길

Dates

Publication Date

20260508

Application Date

20241031

Claims (5)

1. A step of preparing a culture solution by culturing a strain in a fermentation medium; A step of preparing a mixture by inoculating perilla seeds with the above culture solution; and A method for producing fermented perilla seeds comprising the step of fermenting the above mixture to produce a fermented product.
2. In claim 1, the strain comprises an Enterococcus genus strain derived from kimchi, wherein A method for producing fermented perilla seeds, wherein the above-mentioned Enterococcus strain comprises one or more of Enterococcus faecium and Enterococcus faecalis .
3. A method for producing fermented perilla seeds according to claim 1, wherein the mixture is prepared by inoculating the perilla seeds and culture solution in a weight ratio of 1:5 to 1:50.
4. Fermented perilla seeds produced by the method for producing fermented perilla seeds of claim 1.
5. A food composition comprising the fermented perilla seeds of paragraph 4.

Description

Method for Manufacturing Fermented Perilla Fruits Having Excellent Antioxidant Properties The present invention relates to a method for producing fermented perilla seeds with excellent antioxidant capacity. Perilla frutescens is a plant traditionally known for its diverse pharmacological effects, particularly its antioxidant, anti-inflammatory, and antibacterial properties. Recent studies indicate that polyphenols and flavonoids, the major bioactive components of perilla, play a crucial role in reducing oxidative stress and strengthening the body's antioxidant defense system. Due to these benefits, the demand for antioxidants is surging, and the potential for utilizing perilla is receiving significant attention, especially in the health functional food and functional food industries. Based on this background, this invention aims to maximize the efficacy of perilla through a fermentation process. The fermentation process is a critical technology that enhances health benefits by increasing the bioactive components of perilla through microbial metabolic activity and inducing the generation of new bioactive substances. Specifically, fermentation increases the content of bioactive substances such as polyphenols and flavonoids present in perilla, thereby significantly amplifying its antioxidant and anti-inflammatory effects. Through this process, the invention provides functional components capable of addressing various health issues, including hangover relief, liver function improvement, immune system enhancement, and blood circulation promotion. Fermented perilla seeds exhibit significantly superior antioxidant efficacy compared to regular perilla seeds. Furthermore, due to the increased content of polyphenols and flavonoids, they prevent oxidative damage within the body and enhance anti-inflammatory effects. Therefore, the fermented perilla seeds of this invention hold significant value as a raw material for health functional foods with enhanced antioxidant function, offering various potential applications such as hangover remedies, antioxidant beverages, and anti-inflammatory supplements. Through this fermentation process, perilla seeds possess the potential to act as more powerful antioxidants and anti-inflammatory agents, surpassing their existing pharmacological effects. Meanwhile, fermentation is an important technology capable of maximizing the efficacy of plant-based raw materials by modifying or enhancing their physiologically active components. During the fermentation process, microorganisms can decompose organic matter to generate new beneficial components or increase the concentration of existing ones. However, research on fermentation specifically targeting perilla is currently insufficient. The background technology related to the present invention is disclosed in Korean Published Patent Application No. 2014-0097853 (published August 7, 2014; Title of Invention: Method for manufacturing edible oil using fermented seeds). Figure 1 is a graph comparing the weight of fermented perilla seeds before and after fermentation in Example 1 and the control group. Figure 2 is a graph showing the acid value measurement results of Example 1 and Comparative Example. Figure 3 is a graph showing the antioxidant measurement results of Example 1 and Comparative Example. In describing the present invention, if it is determined that a detailed description of related known technologies or configurations could unnecessarily obscure the essence of the invention, such detailed description will be omitted. Furthermore, the terms described below are defined in consideration of their functions in the present invention; since these may vary depending on the intentions or practices of the user or operator, their definitions should be based on the content throughout this specification describing the present invention. Method for manufacturing fermented perilla seeds One aspect of the present invention relates to a method for producing fermented perilla seeds. In one embodiment, the method for producing fermented perilla seeds comprises: (S10) a step of preparing a culture solution; (S20) a step of preparing a mixture; and (S30) a step of preparing a fermented product. More specifically, the method for producing fermented perilla seeds comprises: (S10) a step of preparing a culture solution by culturing a strain in a fermentation medium; (S20) a step of preparing a mixture by inoculating perilla seeds with the culture solution; and (S30) a step of preparing a fermented product by fermenting the mixture. The above method for manufacturing fermented perilla seeds will be explained in detail step by step below. (S10) Culture solution preparation step The above step is to prepare a culture solution by culturing the strain in a fermentation medium. In one embodiment, the fermentation medium (or medium composition) may include tryptone, soytone, glucose, sodium chloride, dipotassium phosphate, and water. Below, the components of the a