SINDUSTRY-UNIVERSITY COOPERATION FOUNDATION SEOYEONG UNIVERSITY
发明人:
KIM, CHANG YEOLKR,김창열,GIM, SEOK JONGKR,김석종,LIM, SANG DONGKR,임상동
申请号：
KR1020160137876
公开号：
KR1020180044487A
申请日:
2016.10.21
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention provides a method for manufacturing a fermented Dependropanax morbidera solution for food addition and a method for manufacturing a functional food additive using a Dependropanax morbidera solution, comprising the steps of: preprocessing leaves and stems of Dependropanax morbidera, inputting the leaves and the stems into a water boiling device at 1:10 of the weight ratio of the leaves and stems of the Dependropanax morbidera versus water, heating the water boiling device for 3 hours at 100°C, and performing filtration and concentration to obtain a Dependropanax morbidera extract with 2.8 Brix, pH 4.7 and 2.75% of solid content concentrating the Dependropanax morbidera extract by using a vacuum decompression concentrator to obtain a Dependropanax morbidera extract with 4.2 Brix, pH 4.6 and 4.2% of solid content and innoculating 1 wt% of a pre-culture liquid, cultured by innoculating Lactobacillus plantarum K118 with anti-oxidation ability (DPPH 90.550.24%) into an MRS liquid medium, into the Dependropanax morbidera extract and performing fermentation to obtain the Dependropanax morbidera extract. The present invention manufactures the Dependropanax morbidera extract by using the leaves and the stems of the Dependropanax morbidera and changes the Dependropanax morbidera extract into polymers by a capsulation, a film and a fiber method to manufacture the functional food additive, thereby being capable of removing strong scent and bitterness of an undiluted solution of the Dependropanax morbidera and at the same time being used properly in various foods such as sources, noodles and steak. The present invention enables a consumer to add the Dependropanax morbidera solution, containing many ingredients valuable for a physical body, into foods without resistance, thereby being effective in increasing a food (recipe) appearance, a scent, a flavor, a taste and health.COPYRIGHT KIPO 2018본 발명은 황칠 잎과 줄기를 전처리 후 열탕기에 넣고 중량비로 황칠 잎과 줄기 1: 물 10으로 하여 100℃에서 3
