Method for manufacturing functional fermented material of Spirulia by lactic acid fermentation or yeast fermentation

• Main Authors: KOO, JI EUN, YOON, WOONG KYU, LEE, SAM PIN, CHOI, JAE WON
• Format: Patent
• Language: English; Korean
• Published: 25.06.2018
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a method of preparing a functional spirulina fermentation product via lactic acid fermentation or yeast fermentation, and more specifically, to a method of preparing a functional spirulina fermentation product via lactic acid fermentation using a lactic acid bacterium producing GABA, Lactobacillus plantarum EJ2014 (KCCM11545P), or via yeast fermentation using Saccharomyces cerevisiae. The present inventors were able to prepare a functional fermentation product in which functional materials, GABA and probiotics, are enhanced via lactic acid fermentation using spirulina; and by fermenting spirulina with yeast, were able to provide a yeast starter that can replace processed dried yeast, and thus were able to prepare morning bread having enhanced functional materials. In addition, functionality-enhanced spirulina fermentation materials are expected to find applications as a material for functional foods and health foods. 본 발명은 젖산 발효 또는 효모 발효를 통한 기능성 스피루리나 발효물 제조방법에 관한 것으로서, 상세하게는 GABA를 생산하는 젖산균인 락토바실러스 플란타럼() EJ2014(KCCM11545P)를 이용한 젖산 발효 또는 사카로마이세스 세레비지애()를 이용한 효모 발효를 통한 기능성 스피루리나 발효물 제조방법에 대한 것이다. 본 발명자들은 스피루리나를 이용한 젖산발효를 통해 기능성 물질 GABA 및 probiotics가 강화된 기능성 발효물을 제조할 수 있었으며, 스피루리나를 효모 발효함으로써 가공된 건조 이스트를 대체할 수 있는 효모 스타터를 제공함으로서 기능성 물질이 강화된 스피루리나 모닝 빵 제조가 가능하였다. 또한 기능성이 강화된 스피루리나 발효 소재는 기능성 식품 및 건강식품의 소재로서의 활용이 기대된다.