담양군;DAMYANG BAMBOO SHOOT PRODUCER ASSOCIATION COUNCIL;DAMYANG-GUN;사단법인 담양죽순생산자단체협의회
发明人:
KIM, SEUNG,김승,PARK, SE EUN,박세은,CHOI, JUN HUI,최준희,CHOI, BONG SUK,최봉석
申请号：
KR1020110145574
公开号：
KR1020130077911A
申请日:
2011.12.29
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A production method of a functional food is provided to have various kinds of bioactive effects such as antioxidant activities, skin brightening effect and antiinflamatory effect using bamboo shoot vinegar. CONSTITUTION: Naturally obtained bamboo shoots are washed and sliced after removing foreign substances. The sliced bamboo shoots are placed in a fermentation container, and a fermentation medium is prepared adding the same amount of distilled water which is the same as the mixed amount of the bamboo shoots and sugar after mixing the bamboo shoots and sugar in a ratio of 70:30. A culture medium is prepared injecting Aceabacter aceti strain and fermented for 150-200 days at 25-30 degree C. Vinegar from fermentation of bamboo shoot is obtained by centrifuging the bamboo shoot fermentation product for 10 minutes at 5000 rpm and passing through a 0.45 nanometer membrane filter. A functional food component contains the bamboo fermented vinegar as a main substance. The food component can be a drink type or a powder type.본 발명은 죽순을 미생물 발효시켜서 얻은 식초를 주성분으로 포함하는 기능성 식품 및 그의 제조 방법에 관한 것이다. 본 발명에 따라 죽순발효식초 추출물을 이용하여 제조된 식품 조성물은 항산화 효능, 항염증 효능을 가지고 있으므로 국내 자생식물을 이용한 기능성 식품으로 이용될 수 있다.
