무주덕유산반딧골영농조합법인;MUJUDUKYOU MT. BANDITGOL FARM ASSOCIATION CORPORATION
发明人:
LEE, KYOUNG WON,이경원,LEE, KYOUNG WONKR
申请号：
KR1020140015896
公开号：
KR1020150094952A
申请日:
2014.02.12
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a fermented extract of Gastrodia elata tubers and a preparing method thereof. The present invention provides a fermented Gastrodia elata tuber extract which is obtained by inoculating lactic acid bacteria to a Gastrodia elata tuber extract and fermenting the Gastrodia elata tuber extract and has an antioxidant activity and palatability. The method provided by the present invention includes: a mixture preparing step of mixing 400-800ml of distilled water with each 100g of Gastrodia elata tubers and grinding the mixture to prepare the mixture； an extract obtaining step of extracting the mixture with hot water to obtain the Gastrodia elata tuber extract； a cooling and filtering step of cooling and filtering the Gastrodia elata tuber extract； a sterilizing step of sterilizing the filtered Gastrodia elata tuber extract； an inoculating step of inoculating the lactic acid bacteria in a fermentation medium added with the sterilized Gastrodia elata tuber extract； a fermenting step of fermenting the fermentation medium at 20-30°；C for 10-15 hours； and a fermented extract obtaining step of centrifuging the fermented extract centrifugal separator to obtain the supernatant as the fermented Gastrodia elata tuber extract. The present invention has high content of the functional ingredients unique to the Gastrodia elata tubers such as gastrodin and vanillin, has high absorption of the active ingredients and excellent antioxidant activity. The present invention is beneficial to health, has excellent taste, flavor, and palatability to be easily consumed.본 발명은 천마 발효 추출액 및 그 제조 방법에 관한 것으로, 천마 추출액에 젖산균을 접종하여 발효시킴으로써 수득되는 것을 특징으로 하는 항산화 활성과 기호도가 우수한 천마 발효 추출액과, 천마 100g당 증류수 400~800ml를 혼합한 후 마쇄하여 혼합물을 제조하는 혼합물 제조 단계； 상기 혼합물을 열수 추출하여 천마 추출액을 수득하는 추출액 수득 단계； 상기 천마 추출액을 냉각후 여과하는 냉각 및 여과 단계； 여과된 천마 추출액을 멸균하는 멸균 단계； 멸균된 천마 추출액이 첨가된 발효 배지에 젖산균을 접종하는 접종 단계； 발효기에서 20~30℃의 온도로 10~15시간 동안 발효시키는 발효 단계； 원심분리기로 원심분리하여 상등액인 천마 발효 추출액을 수득하는 발효 추출액 수득 단계；를 포함하는 항산화 활성과
