REPUBLIC OF KOREA(MANAGEMENT ; RURAL DEVELOPMENT ADMINISTRATION)
发明人:
CHOI, HAN SEOKKR,최한석,JEON, SEOK TAEKR,정석태,KANG, JI EUNKR,강지은,KIM, CHAN WOOKR,김찬우,YEO, SOO HWANKR,여수환
申请号：
KR1020150128996
公开号：
KR1020170031448A
申请日:
2015.09.11
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method for producing yeast having increased lysophosphatidic acid (LPA) and having an anti-inflammatory activity. According to the present invention, whole wheat is pulverized and is sorted by being passed through a 2 mm sieve. Water in the amount of 20 to 30%(w/w) of raw ingredients is added to the sorted wheat, and 0.05 to 0.2%(w/w) of modified yeast powder is added and before molding the mixture. Fermentation is performed at 30 to 40°C for 10 to 15 days, and drying is performed at 25 to 35°C for 14 to 30 days. An LPA content is increased compared to conventional rice yeast (koji). When the yeast is treated on cells, it has been confirmed that an anti-inflammatory activity is shown. The method of the present invention can be useful as a method for producing yeast having increased LPA and having an anti-inflammatory activity.COPYRIGHT KIPO 2017본 발명은 리소포스파티드산(lysophosphatidic acid LPA)이 증가되고 항염증 활성을 갖는 누룩 제조 방법에 관한 것으로, 본 발명에서 통밀을 분쇄한 후, 2 mm 채를 통과시켜 선별한 다음, 원료의 20 내지 30%(w/w)로 가수한 다음, 개량누룩 가루를 0.05 내지 0.2%(w/w) 첨가한 후, 성형한 다음, 30 내지 40℃에서 10 내지 15일 동안 발효시킨 후, 25 내지 35℃에서 14 내지 30일 동안 건조 시키는 단계를 이용하는 누룩 제조 방법으로 제조된 누룩은 기존에 쌀누룩(코지)에 비하여 LPA 함량이 증가되고, 상기 누룩을 세포에 처리하였을 때 항염증 활성을 나타냄을 확인하여, 상기 누룩 제조 방법은 LPA가 증가되고 항염증 활성이 있는 누룩의 제조 방법으로서 유용하게 사용될 수 있다.
