Monascus leavening of clove and application of monascus leavening
By adding cloves or its extracts to the culture medium of Aspergillus Rhodobacteria, a fermentation substance for food addition was developed, which solved the health and safety concerns of existing food additives, and achieved the effect of extending the shelf life of food and improving the taste.
Patent Information
- Application Number
- CN202311089008.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-08-28
- Publication Date
- 2025-03-04
AI Technical Summary
Most of the existing food additives are chemical raw materials, which may have adverse effects on human health and are difficult to meet consumers' needs for food safety and natural sources.
A fermentation substance is cultivated by adding cloves or extracts to the culture medium of Aspergillus Rhodobacteria to prevent microbial growth and maintain food humidity.
This fermented product can not only extend the shelf life of food and improve the taste during storage, but also significantly reduce water dispersion and microbial growth, providing safe, healthy and natural-derived food additives.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to a fermented product, in particular to a fermented product which can be used as a food additive. Background Art
[0002] In the food industry, storage safety and taste are extremely important issues. During storage, food may become spoiled due to the growth of harmful microorganisms; or it may gradually lose moisture due to contact with air, becoming dry and having a poor taste. Therefore, in the food industry, in order to extend the shelf life of food and avoid spoilage or loss of taste after long-term storage, food additives such as preservatives or moisturizers are usually added to food raw materials, manufacturing processes or finished products.
[0003] However, most of these food additives are chemical raw materials made through artificial synthesis, and long-term consumption may have adverse effects on human health. As consumers' requirements for food safety gradually increase, safe, healthy and naturally sourced foods are gradually becoming the mainstream. Therefore, it is necessary to develop novel food additives to meet the needs of the food industry. Summary of the invention
[0004] The present disclosure provides a safe, healthy and naturally derived food additive for preventing microbial growth and / or maintaining moisture, thereby increasing the shelf life of food and improving the taste of the preserved food.
[0005] Accordingly, in one embodiment of the present disclosure, a fermentation product is provided, which is obtained by culturing Monascus in a culture medium containing clove or an extract thereof.
[0006] In one embodiment of the present disclosure, the Monascus is Monascus pilosus, Monascus purpureus, Monascus rubber, Monascus floridanus, Monascus pallens or Monascus sanguineus.
[0007] In one embodiment of the present disclosure, the clove is Syzygium aromaticum.
[0008] In one embodiment of the present disclosure, the clove extract is a dehydrated dry product.
[0009] In one embodiment of the present disclosure, the fermentation product does not contain Monascus bacteria.
[0010] In one embodiment of the present disclosure, the culture medium further comprises a carbon source and / or a nitrogen source.
[0011] In one embodiment of the present disclosure, the culture medium comprises about 0.1% to about 5% by weight of the clove or an extract thereof.
[0012] In one embodiment of the present disclosure, the fermented product is prepared by the following steps:
[0013] inoculating the Monascus into the culture medium, and culturing the Monascus to a log phase of growth; and
[0014] The clove or its extract is added to the culture medium, and then the Monascus spp. is cultured.
[0015] In one embodiment of the present disclosure, the fermentation product is obtained by culturing the Monascus at about 15°C to about 40°C.
[0016] The present disclosure further provides a food composition comprising the fermented product of the present disclosure.
[0017] The present disclosure further provides a method for preventing microbial growth and / or maintaining moisture, which comprises adding the fermented product of the present disclosure into food. DETAILED DESCRIPTION
[0018] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solution of the present invention is now described in detail below, but it should not be construed as limiting the applicable scope of the present invention.
[0019] Before describing the present invention in detail, it should be understood that the present invention is not limited to a particular composition or biological system, which may of course vary. It should also be understood that the terms used herein are only used for the purpose of describing a particular aspect and are not intended to limit the scope of the present invention. As used in this specification and claims, the singular forms "a", "an" and "the" include plural referents unless the context clearly indicates otherwise.
[0020] Ranges are often expressed herein as "about" one particular value and / or to "about" another particular value. When such ranges are expressed, one aspect is a range that includes one particular value and / or to another particular value. Similarly, when values are expressed as approximate values by using the word "about," it is understood that the particular value may form another aspect. It is also understood that each endpoint of each range has significance, and one endpoint is both related to another endpoint and independent of each other.
[0021] As used herein, "fermentation" is used to describe the process of transforming a substrate (such as the culture medium comprising cloves or an extract thereof) using a microorganism (such as red yeast rice of the present disclosure) which may occur under partially aerobic, aerobic or anaerobic conditions.
[0022] A specific embodiment of the present disclosure provides a fermentation product obtained by culturing Monascus purpurogenum in a culture medium containing clove or an extract thereof.
[0023] The cloves disclosed in the present disclosure, also known as cloves and chicken tongue incense, belong to the genus Syzygium of the Myrtaceae family, native to Indonesia, and are commonly used in food as spices after drying. The buds of cloves are white at first, then turn green, and when they grow to 1.5 cm to 2 cm long, they turn red and can be harvested. The calyx and petals are called "male cloves"; the fruit is oblong and is called "female cloves". In addition, the receptacle and stamens of cloves secrete a high content of volatile clove oil, which is rich in eugenol and part of methyl salicylate. In one embodiment, the cloves disclosed in the present disclosure are Syzygium aromaticum. The cloves disclosed in the present disclosure may be the entire plant or a part of it, such as the aforementioned male cloves, female cloves, and clove oil. In a specific embodiment, the cloves disclosed in the present disclosure are male cloves, including calyx and / or petals.
[0024] The clove extract disclosed herein can be obtained by any known extraction method, for example, by solvent extraction (e.g., water, ethanol aqueous solution, acetic acid, ethyl acetate, etc.) or dehydration drying (e.g., freeze drying or hot air drying). In one embodiment, the clove extract is a dehydrated dry product.
[0025] The Monascus described in the present disclosure, also known as Monascus, is a common raw material in the food industry. Due to its unique color and smell, it is often used as a food coloring or seasoning. Many studies have also shown that Monascus-related health products can have effects such as regulating blood sugar, regulating blood lipids, regulating blood pressure, or can be used for cancer prevention or anti-cancer. The Monascus described in the present disclosure may include M.pilosus, M.purpureus, M.rubber, M.floridanus, M.pallens and M.sanguineus of the genus Monascus.
[0026] The culture medium disclosed in the present invention may be solid, semi-solid or liquid, and the content of the clove or its extract is not limited, as long as the metabolism, growth and / or reproduction of the Monascus can be maintained. In one embodiment, the culture medium comprises about 0.1% to about 5%, about 0.2% to about 4.5%, about 0.3% to about 4%, about 0.4% to about 3.5%, about 0.5% to about 3%, about 0.6% to about 2.5%, about 0.7% to about 2%, about 0.8% to about 1.5%, about 0.9% to about 1.4%, about 1% to about 1.3% or about 1.2% of the clove or its extract by weight. The culture medium disclosed in the present invention may also contain any nutrient required for the growth and reproduction of Monascus. In a specific embodiment of the present invention, the culture medium further comprises a carbon source (e.g., glucose, glycerol, etc.) and / or a nitrogen source (e.g., tryptone, yeast extract, etc.), and optionally contains minerals or trace elements. For example, the culture medium may be a malt extract culture medium or a fermentation culture medium, for example, may contain about 2% malt extract, about 2% sucrose and about 0.12% yeast protein by weight. In one embodiment, the pH value of the culture medium is about 2 to 8, preferably about 3 to 7, and more preferably about 5. In one embodiment, before inoculating the Monascus, the culture medium is treated with a known sterilization procedure (e.g., at 1.2 kg / cm 2 , and treated at 121°C for 10 to 60 minutes).
[0027] In one embodiment, the fermented product disclosed herein can be prepared by the following steps:
[0028] inoculating the Monascus into the culture medium, and culturing the Monascus to a stationary phase; and
[0029] The clove or its extract is added to the culture medium, and then the Monascus spp. is cultured.
[0030] For example, about 1×10 3 About 1×10 11 , about 1×10 4 About 1×10 10 , about 1×10 5 About 1×10 9 , about 1×10 6 About 1×10 8 , or about 2×10 5 About 2×10 9of Monascus, and culture for about 1 day to about 10 days, about 2 days to about 7 days, about 3 days to about 6 days or about 5 days. After the Monascus reaches the logarithmic growth phase, the cloves or its extract are added to the culture medium, and then the Monascus is cultured for about 1 day to about 15 days, about 2 days to about 14 days, about 3 days to about 12 days, about 4 days to about 10 days, about 5 days to about 8 days, or about 7 days. The aforementioned culture process can be cultured at about 15°C to about 40°C, about 20°C to about 30°C or about 25°C at a constant temperature. In a specific embodiment of the present disclosure, the culture is a liquid shaking culture, and the shaking speed can be about 50rpm to about 200rpm, about 100rpm, about 120rpm or about 150rpm. Therefore, the Monascus can fully ferment the cloves or its extract to enhance the antiseptic and / or moisturizing effect of the resulting fermented product.
[0031] In one embodiment of the present disclosure, in order to isolate the valuable product, a procedure may be performed after the culture, wherein solid components may first be removed from the fermentation broth and the bacterial cells may be removed by, for example, centrifugation or filtration to obtain the supernatant. If necessary, the valuable product may then be directly isolated from the fermentation broth using methods such as chromatography, precipitation, ultrafiltration, microfiltration, nanofiltration, reverse osmosis, electrophoresis, electrodialysis, and electron focusing. In one embodiment, the fermentation product does not contain Monascus cells.
[0032] In one embodiment, the fermented product disclosed herein can be added to food. That is, the present disclosure provides a food composition comprising the fermented product disclosed herein. In the food composition, the fermented product can be added to food raw materials, and can also be added to the food composition (that is, edible food, beverage or its precursor) during the food manufacturing process or in the finished food product. Almost all food compositions can add the fermented product disclosed herein, for example, including but not limited to candy, baked goods, ice cream, dairy products, desserts and flavored snacks, snacks, meat substitute products, fast food, soups, pasta, noodles, canned food, frozen food, dry food, refrigerated food, oil, baby food, soft food, or bread spread or a mixture thereof.
[0033] In more detail, the fermented product disclosed herein can be used for food preservation and / or moisturizing purposes. That is, the present disclosure provides a method for preventing microbial growth and / or maintaining humidity in food, which is to add the fermented product disclosed herein to the food. For example, the fermented product disclosed herein can be used as a food additive, such as a preservative and / or a moisturizer. The "preservative" refers to a food additive that can prevent the deterioration of food quality caused by microbial growth to extend the shelf life of food, and has the function of inhibiting the growth of bacteria, fungi or bacteriophages. The "moisturizer" refers to a food additive that can prevent the quality of food from deteriorating due to dehydration during the storage process.
[0034] The amount of the fermented product of the present disclosure added to the food can be adjusted as needed. In a specific embodiment of the present disclosure, the fermented product is provided by taking the supernatant after liquid culture, and the food composition comprises about 20% to about 60%, about 25% to about 55%, about 30% to about 50%, about 35% to about 45% or about 40% by weight of the fermented product.
[0035] The following examples are to further illustrate the feasibility of the present invention, so as to make the technical content of the present invention more specific, but are not intended to limit the scope of the present invention. Various changes and improvements of the present invention that can be achieved by those skilled in the art based on the teachings of known techniques should all belong to the scope of the present invention.
[0036] Example 1: Monascus fermentation of clove or its extract
[0037] Monascus Activation
[0038] A single colony of red yeast rice [102339] purchased from Dashan Jiuqu Manufacturing Co., Ltd. was inoculated into liquid malt extract broth (MEB) sterilized by high temperature and high pressure, and cultured at 25°С and 150 rpm for 7 days.
[0039] Monascus fermentation broth
[0040] The activated Monascus liquid was inoculated at a concentration of 5% into a fermentation medium (containing 2% malt extract, 2% sucrose, and 0.12% yeast protein) sterilized with high temperature and high pressure, and cultured at 25°C and 150 rpm for 5 days to obtain a Monascus fermentation culture medium.
[0041] Dehydrated cloves fermented with Monascus koji
[0042] 1.2% by weight of clove (male clove, including calyx and petals) dehydrated dried powder (purchased from Guanghan Trading Co., Ltd.) was added to the above-mentioned Monascus fermentation culture medium, followed by constant temperature shaking culture at 25°С and 150 rpm for 7 days, and then the supernatant was centrifuged to obtain the fermentation product disclosed in the present invention.
[0043] The following control groups were also prepared:
[0044] Control group A: water
[0045] Control group B: Monascus fermentation broth without addition of dehydrated cloves
[0046] Control group C: sterilized culture medium containing dehydrated cloves without Monascus
[0047] Example 2: Moisture-retention test of Monascus fermented clove or its extract
[0048] Brown sugar cake in-situ test
[0049] Brown sugar cake was used as a food test model, and its preparation steps were as follows, and the formula ratio was as described in Table 1 below.
[0050] Preparation of brown sugar cake: Dissolve brown sugar in the Monascus fermented clove or its extract in Example 1 or an equal amount of control group A, B or C, then add cassava flour in portions and stir until uniform, then add sifted high-gluten flour, low-gluten flour, baking soda and aluminum-free baking powder, mix well to form a batter. Take 50g of batter and put it into a mold, heat it for 55 minutes, then simmer it for 10 minutes, repeat twice, and then demold and cool.
[0051] Table 1, brown sugar cake recipe ratio
[0052]
[0053]
[0054] Determination of water loss in brown sugar cake
[0055] Put the aforementioned brown sugar cake into a ziplock bag and press out the air, place it in a 37°C incubator for 10 days, and measure its weight every day. When weighing, use a paper towel to absorb excess water on the surface of the brown sugar cake, and calculate the water loss using the following formula:
[0056] Water loss: ﹝(W 0 -W 1 ) / W 0 ﹞×100%
[0057] W 0 :Black sugar cake initial weight
[0058] W 1 : Weight of brown sugar cake after placement
[0059] The measurement results are shown in Table 2 below.
[0060] Table 2. Percentage of water loss of Monascus fermented products of cloves or their extracts when stored in brown sugar cake at 37°C
[0061]
[0062] As shown in Table 2 above, adding the fermented product disclosed in the present invention to food can indeed significantly reduce water loss. Water (control group A), red yeast fermentation culture medium without clove dehydrated product (control group B), and sterilized culture medium containing clove dehydrated product without red yeast (control group C) have serious water loss, and even cannot be tested further due to mold. The fermented product disclosed in the present invention can achieve the effect of maintaining humidity, further improve the taste of food during storage and prolong the storage of food.
[0063] Example 3: Antimicrobial growth test of Monascus fermentation products of clove or its extract
[0064] Determination of total bacterial count in brown sugar cake
[0065] Cut the aforementioned brown sugar cake into pieces and put them into ziplock bags, press out the air, and place them in a 37°C incubator for 3 days. Measure the number of bacteria every day. The measurement method is as follows:
[0066] Weigh 10 g of brown sugar cake and add it to 90 mL of phosphate buffer (Butterfield's phosphate-buffered dilution water), and break it to obtain a diluted 10 -1 Sample solution: draw 1mL of 10 -1 The sample solution was added to 9 mL of phosphate buffer and mixed to obtain a dilution of 10 -2 Sample solution: draw 1mL of 10 -2 The sample solution was added to 9 mL of phosphate buffer and mixed to obtain a dilution of 10 -3 Sample liquid.
[0067] The phosphate buffer solution is prepared by dissolving 34 g of potassium dihydrogen phosphate in 500 mL of distilled water, adjusting the pH to 7.2 with 1N sodium hydroxide solution, and then adding distilled water to 1000 mL. Sterilize at high temperature and high pressure for 15 minutes and store in a refrigerator as the stock solution. When using, take 1.25 mL of the stock solution, add distilled water to 1000 mL, divide into dilution containers, and sterilize at high temperature and high pressure for 15 minutes.
[0068] Take 1mL of the above 10 -1 Sample solution, 10 -2 Sample solution or 10 -3 The sample liquid was poured into plate count agar (PCA) and placed in a 37°C incubator for 72 hours after solidification. The total number of bacterial colonies was then calculated and used to estimate the total number of bacterial colonies in the undiluted sample.
[0069] Plate count medium, also known as standard method agar: 5 g tryptone, 2.5 g yeast extract, 1 g glucose, 15 g agar and 1000 mL distilled water are heated to dissolve, divided into appropriate containers, sterilized by high temperature and high pressure for 15 minutes, and the final pH value is 7.0±0.2.
[0070] The measurement results are shown in Table 3 below.
[0071] Table 3. Total bacterial colony count test of Monascus fermented products of cloves or their extracts when stored in brown sugar cake at 37°C
[0072]
[0073] TNTC means 10 -3 The colony count of the sample solution exceeded 250.
[0074] As shown in Table 3 above, adding the fermented product disclosed in the present invention to food can indeed reduce the number of bacteria. The total number of bacteria in water (control group A) and red yeast rice fermentation culture medium without the addition of dried cloves (control group B) could not be counted (TNTC) from the second day onwards. The total number of bacteria in the sterilized culture medium containing dried cloves without red yeast rice (control group C) was as high as 150,000 on the third day. However, the total number of bacteria in the fermented product disclosed in the present invention was still only 100 on the third day. It can be seen that the fermented product disclosed in the present invention can achieve the effect of preventing the growth of microorganisms.
[0075] The above embodiments are only for explaining the principle and efficacy of the present invention, but not for limiting the present invention. The modifications and changes made by those skilled in the art to the above embodiments still do not violate the spirit of the present invention. The scope of rights of the present invention shall be subject to the listed claims.
Claims
1. A fermented product obtained by culturing Monascus spp. in a culture medium containing clove or an extract thereof.
2. The fermentation product according to claim 1, wherein The Monascus is selected from the group consisting of Monascus pilosus, Monascus purpureus, Monascus rubber, Monascus floridanus, Monascus pallens and Monascus sanguineus.
3. The fermentation product according to claim 1, wherein The clove is Syzygium aromaticum.
4. The fermentation product according to claim 1, wherein The clove extract is a dehydrated dry product. The fermentation product according to claim 1 , which does not contain Monascus bacteria.
6. The fermentation product according to claim 1, wherein The culture medium further comprises a carbon source and / or a nitrogen source.
7. The fermentation product according to claim 1, wherein The culture medium comprises about 0.1% to about 5% by weight of the clove or an extract thereof.
8. The fermentation product according to claim 1, which is prepared by the following steps: inoculating the Monascus into the culture medium, and culturing the Monascus to a logarithmic growth phase; and The clove or its extract is added to the culture medium, and then the Monascus spp. is cultured.
9. The fermentation product of claim 1, wherein the fermentation product is o C to about 40 o C. Cultivate the Monascus.
10. A food composition comprising the fermentation product according to any one of claims 1 to 9.
11. A method for preventing microbial growth and / or maintaining moisture in food, comprising adding the fermented product according to any one of claims 1 to 9 to the food.