Monascus leavening of cinnamon and application of monascus leavening

Abstract

The invention relates to a monascus leavening of cinnamon and application thereof. The leavening is obtained by culturing monascus in a culture medium containing cinnamon or an extract thereof. The invention further relates to a food composition comprising said ferment, and to the use of said ferment for preventing microbial growth and / or maintaining humidity in food products.

Description

Technical Field

[0001] The present 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 spoil 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 new food additives to meet the needs of the food industry. Summary of the invention

[0004] The present invention provides a safe, healthy and naturally derived food additive, which is used to prevent microbial growth and / or maintain moisture, thereby increasing the shelf life of food and improving the taste of the preserved food.

[0005] Accordingly, in one embodiment of the present invention, a fermentation product is provided, which is obtained by culturing Monascus in a culture medium containing cinnamon or an extract thereof.

[0006] In a specific embodiment of the present invention, the Monascus is Monascus pilosus, Monascus purpureus, Monascus rubber, Monascus floridanus, Monascus pallens or Monascus sanguineus.

[0007] In a specific embodiment of the present invention, the cinnamon bark is Cinnamomum cassia or Cinnamomum verum.

[0008] In one embodiment of the present invention, the cinnamon extract is a dehydrated dry product.

[0009] In one embodiment of the present invention, the fermentation product does not contain Monascus bacteria.

[0010] In one embodiment of the present invention, the culture medium further comprises a carbon source and / or a nitrogen source.

[0011] In one embodiment of the present invention, the culture medium comprises about 0.1% to about 5% by weight of the cinnamon bark or the extract thereof.

[0012] In one embodiment of the present invention, the fermented product is prepared by the following steps:

[0013] inoculating the Monascus into the culture medium, and culturing the Monascus to a logarithmic growth phase; and

[0014] The cinnamon bark or its extract is added to the culture medium, and then the Monascus spp. is cultured.

[0015] In one embodiment of the present invention, the fermentation product is obtained by culturing the Monascus at about 15°C to about 40°C.

[0016] The present invention further provides a food composition comprising the fermented product of the present invention.

[0017] The present invention further provides a method for preventing microbial growth and / or maintaining humidity, which comprises adding the fermented product of the present invention to food. DETAILED DESCRIPTION

[0018] 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.

[0019] 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 should be understood that the particular value may form another aspect. It should also be understood that each endpoint of each range has significance, and one endpoint is both related to another endpoint and independent of each other.

[0020] As used herein, "fermentation" is used to describe the process of transforming a substrate (such as the culture medium containing cinnamon or an extract thereof) using a microorganism (such as the red yeast rice of the present invention) which may occur under partially aerobic, aerobic or anaerobic conditions.

[0021] A specific embodiment of the present invention provides a fermented product, which is obtained by culturing Monascus in a culture medium containing cinnamon or an extract thereof.

[0022] The "cinnamon" described in the present invention can be cinnamon (Cinnamomum cassia) or Ceylon cinnamon (Cinnamomum verum), both of which contain trace amounts of coumarin. Cinnamon (Cinnamomum cassia), also known as official cinnamon, cinnamon heart, simple cinnamon, jade cinnamon, and male cinnamon, is an evergreen tree of the Lauraceae family. Cinnamon oil can be extracted from all parts of the plant (bark, branches, leaves, fruits, and pedicels), which are used in food, beverages, cigarettes, and medicine, and are also commonly used as flavors for spices, cosmetics, and daily necessities. In traditional Chinese medicine, all parts of cinnamon can be used as medicine. The bark (cinnamon bark) is a traditional Chinese medicinal material and is also used as a condiment. It has the effects of dispelling wind and strengthening the stomach, promoting blood circulation and removing blood stasis, dispelling cold and relieving pain, and nourishing the heart, liver, spleen, and kidneys; the branches (cassia twigs) can induce sweating and dispel wind, and dredge the meridians. Cinnamomum verum is a plant of the genus Cinnamomum in the Lauraceae family. Its bark turns brown after being dried in the shade. It is usually rolled into a tube and sold. It can be soaked in coffee, pickled in candied fruit, used to season soups, or ground into powder (cinnamon powder) as a dessert flavor enhancer. The leaves can also be distilled to extract essential oils for use in aromatherapy. Traditional Chinese medicine also calls its bark Cinnamomum verum, which has the effect of tonifying the spleen and stomach, and is mainly used to treat spleen and stomach disharmony, abdominal distension, constipation and indigestion.

[0023] The cinnamon extract of the present invention can be obtained by any known extraction method, for example, cinnamon can be obtained by solvent extraction (such as water, ethanol aqueous solution, acetic acid, ethyl acetate, etc.) or dehydration drying (such as freeze drying or hot air drying). In one embodiment, the cinnamon extract is a dehydrated dry product. In one embodiment, the cinnamon extract is a dried product (such as powder) of the bark of the aforementioned cinnamon (Cinnamomum cassia) or Ceylon cinnamon (Cinnamomum verum).

[0024] The Monascus of the present invention, 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 of the present invention can include M.pilosus, M.purpureus, M.rubber, M.floridanus, M.pallens and / or M.sanguineus of the genus Monascus.

[0025] The culture medium of the present invention may be solid, semi-solid or liquid, etc., and the content of cinnamon or its extract is not limited, as long as the metabolism, growth and / or reproduction of 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 cinnamon or its extract by weight. The culture medium of the present invention may further comprise 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 comprises 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).

[0026] In one embodiment, the fermented product of the present invention can be prepared by the following steps:

[0027] inoculating the Monascus into the culture medium, and culturing the Monascus to a logarithmic growth phase; and

[0028] Cinnamon bark or its extract is added to the culture medium, and then Monascus spp. is cultured.

[0029] 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, cinnamon or its extract is 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 culture the Monascus at about 15°C to about 40°C, about 20°C to about 30°C or about 25°C, and culture at a constant temperature. In a specific embodiment of the present invention, 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 be fully fermented with cinnamon or its extract to enhance the antiseptic and / or moisturizing effect of the obtained fermented product.

[0030] In one embodiment of the present invention, in order to separate 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 thereof. If necessary, the valuable product may then be directly separated 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.

[0031] In one embodiment, the fermented product of the present invention can be added to food. That is, the present invention provides a food composition comprising the fermented product of the present invention. In the food composition, the fermented product can be added to food raw materials, and can also be added to the food composition (i.e., edible food, beverage or its precursor) during the food manufacturing process or in the finished food product. Almost all food compositions can be added with the fermented product of the present invention, for example, including but not limited to candies, baked goods, ice cream, dairy products, desserts and savory snacks, snacks, meat substitute products, fast food, soups, pasta, noodles, canned food, frozen food, dry food, refrigerated food, oils, baby food, soft food, or bread spreads or mixtures thereof.

[0032] In more detail, the fermented product of the present invention can be used for food preservation and / or moisturizing purposes. That is, the present invention provides a method for preventing microbial growth and / or maintaining humidity in food, which is to add the fermented product of the present invention to the food. For example, the fermented product of the present invention 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.

[0033] The amount of the fermented product of the present invention added to the food can be adjusted as needed. In a specific embodiment of the present invention, 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% of the fermented product by weight.

[0034] 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.

[0035] Example 1: Monascus fermentation of cinnamon or its extract

[0036] Monascus Activation

[0037] A single colony of red yeast rice [102339] purchased from Dashan Jiuqu Factory 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.

[0038] Monascus fermentation broth

[0039] 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.

[0040] Monascus fermented cinnamon dehydrated

[0041] 1.2% by weight of cinnamon dehydrated powder (purchased from Youqi 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 of the present invention.

[0042] The following control groups were also prepared:

[0043] Control group A: water

[0044] Control group B: Monascus fermentation culture broth without adding cinnamon dehydrate

[0045] Control group C: a sterilized culture medium containing dehydrated cinnamon bark without Monascus spp.

[0046] Example 2: Moisture Test of Monascus Fermented Products of Cinnamon or Its Extracts

[0047] Brown sugar cake in-situ test

[0048] Brown sugar cake was used as a food test model, and the preparation steps were as follows, and the formula ratio was as described in Table 1.

[0049] Preparation of brown sugar cake: Dissolve brown sugar in the Monascus fermented product of cinnamon 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.

[0050] Table 1, brown sugar cake recipe ratio

[0051] raw material Weight(g) Brown sugar 50 Fermentation broth or control group A, B or C 94 Cassava Flour 28 High gluten flour 28 Low gluten flour 28 Baking soda 0.269 Aluminum-free baking powder 3.13

[0052] Determination of water loss in brown sugar cake

[0053] 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:

[0054] Water loss: (W0-W1) / W0) × 100%

[0055] W0: initial weight of brown sugar cake

[0056] W1: Weight of brown sugar cake after placement

[0057] The measurement results are shown in Table 2.

[0058] Table 2. Percentage of water loss of Monascus fermented products of cinnamon or its extracts when stored in brown sugar cake at 37°C

[0059]

[0060]

[0061] As shown in Table 2, adding the fermented product of the present invention to food can indeed significantly reduce water loss. Water (control group A), red yeast fermentation culture medium without cinnamon dehydrated product (control group B) and sterilized culture medium containing cinnamon dehydrated product without red yeast (control group C) have serious water loss, and even cannot be tested further due to mold. The fermented product of the present invention can achieve the effect of maintaining humidity, further improve the taste of food during storage and prolong the storage of food.

[0062] Example 3: Antimicrobial growth test of Monascus fermentation products of cinnamon or its extracts

[0063] Determination of total bacterial count in brown sugar cake

[0064] 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:

[0065] Weigh 10 g of brown sugar cake and add it to 90 mL of phosphate buffer (Butterfield's phosphate-buffered dilution water), break it up to obtain a dilution of 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.

[0066] 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.

[0067] 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.

[0068] 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.

[0069] The measurement results are shown in Table 3.

[0070] Table 3. Total bacterial colony count test of Monascus fermented products of cinnamon or its extracts when stored in brown sugar cake at 37°C

[0071]

[0072] TNTC means 10 -3 The colony count of the sample solution exceeded 250.

[0073] As shown in Table 3, adding the fermented product of 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 fermentation culture medium without cinnamon dehydrated product (control group B) could not be counted (TNTC) from the second day, and the total number of bacteria in the sterilized culture medium containing cinnamon dehydrated product without red yeast (control group C) could not be counted on the third day. The total number of bacteria in the fermented product of the present invention was still only 1800 on the third day. It can be seen that the fermented product of the present invention can achieve the effect of preventing the growth of microorganisms.

[0074] 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 purpurogenum in a culture medium containing cinnamon 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 cinnamon bark is Cinnamomum cassia or Cinnamomum verum.

4. The fermentation product according to claim 1, wherein The 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 cinnamon bark or an extract thereof.

8. The fermented 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 log phase of growth; and The cinnamon bark or its extract is added to the culture medium, and then the Monascus spp. is cultured.

9. The fermentation product of claim 1, which is produced at about 15 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.

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