Method for producing an antioxidant and intestinal health functional food composition using fermented pear peel

Abstract

The present invention provides a functional food composition for antioxidant and gut health containing fermented pear peel. The composition according to the present invention exhibits excellent antioxidant and gut health functionality due to the combination of a pear seed removal process, low-temperature fermentation, and enzyme treatment, as well as changes in dietary fiber structure and polyphenol dynamics resulting from fermentation and processing.

Description

Technology Field

[0001] The present invention relates to a method for preparing an antioxidant and gut health functional food composition using fermented pear peel extract. Background Technology

[0002] Juicing residue (fruit pulp, peel, cell wall residue, etc. remaining after pear juicing) generated during the pear processing process contains large amounts of dietary fiber and polyphenols, but most of it is utilized as animal feed or waste.

[0003] Dietary fiber derived from fruit byproducts has been reported to have various functionalities, such as improving the composition of the intestinal microbiome, regulating lipid metabolism, and promoting intestinal health. In particular, dietary fiber derived from fermented pear meal has been reported to have significant effects in improving obesity and metabolic disorders.

[0004] Meanwhile, since antioxidant components such as polyphenols are prone to decomposition and loss depending on drying conditions and processing steps, optimization of process variables such as temperature, time, and particle size is required to maximize functionality.

[0005] However, an integrated technology has not yet been proposed that combines a low-temperature customized lactic acid fermentation process specialized for pear paddy fermented products with a powdering process for high-sugar content fruit paddy that secures sufficient fluidity and functionality under low-temperature drying conditions. Prior art literature

[0006] Republic of Korea Registered Patent No. 10-1942958 The problem to be solved

[0007] The objective of the present invention is to provide a method for preparing an antioxidant and gut health functional food composition using fermented pear peel extract.

[0008] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0009] To achieve the above objective, the present invention

[0010] We provide a health functional food containing fermented pear peel extract.

[0011] In addition, the above pear peel fermented product is characterized by having pear seeds separated and removed from the pear sludge remaining after pear juicing, and containing as an active ingredient a fermented product obtained by low-temperature fermenting the pear peel fermented product from which seeds have been removed with lactic acid bacteria.

[0012] In addition, the above lactic acid bacteria fermentation is characterized by being carried out in a temperature range of 20-35℃.

[0013] In addition, the above-mentioned pear peel fermented product is characterized by having reduced fermentation-inhibiting components and off-flavor-causing components through the removal of seeds.

[0014] In addition, the above-mentioned fermented product is characterized by an increased total dietary fiber content.

[0015] In addition, the above-mentioned fermented product is characterized by exhibiting antioxidant activity and an effect of improving gut health.

[0016] In addition, the present invention

[0017] Step of collecting pear sludge remaining after pear juicing;

[0018] A step of removing seeds from collected pear sludge and pre-treating by fine grinding; and

[0019] A method for preparing an antioxidant and gut health functional food composition is provided, comprising the step of fermenting pretreated pear sludge using lactic acid bacteria.

[0020] In addition, the above fermentation is characterized by being carried out in a temperature range of 20-35℃.

[0021] In addition, the above manufacturing method is,

[0022] After performing a fermentation step, the method includes a step of treating the fermented product with one or more enzymes;

[0023] The above enzyme is characterized by being one or more selected from the group consisting of carbohydrate-degrading enzymes, protein-degrading enzymes, and dietary fiber-degrading enzymes.

[0024] In addition, the enzyme is characterized by being one or more selected from the group consisting of glucoamylase, protease, pectinase, cellulase, beta-glucanase, and xylanase.

[0025] In addition, the step of treating the enzyme is characterized by being performed as a multi-stage process of two or more steps.

[0026] In addition, the above fermented product is characterized by an increased total polyphenol content.

[0027] In addition, the above-mentioned pear husk fermented product is,

[0028] Step of collecting pear sludge remaining after pear juicing;

[0029] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0030] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0031] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0032] A step of preparing an extract by adding 28-32 parts by weight of ethanol after fermentation and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0033] It is characterized by being manufactured by performing the step of concentrating the above extract under reduced pressure and freeze-drying it.

[0034] In addition, the above-mentioned pear husk fermented product is,

[0035] Step of collecting pear sludge remaining after pear juicing;

[0036] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0037] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0038] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0039] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0040] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then enzymatically treating at a temperature of 36-40℃ for 11-13 hours;

[0041] A step of preparing an extract by adding 28-32 parts by weight of ethanol after enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0042] It is characterized by being manufactured by performing the step of concentrating the above extract under reduced pressure and freeze-drying it.

[0043] In addition, the above-mentioned pear husk fermented product is,

[0044] Step of collecting pear sludge remaining after pear juicing;

[0045] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0046] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0047] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0048] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0049] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0050] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0051] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, which is a mixture of cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, and then performing a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0052] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0053] It is characterized by being manufactured by performing the step of concentrating the above extract under reduced pressure and freeze-drying it.

[0054] In addition, the above-mentioned pear husk fermented product is,

[0055] Step of collecting pear sludge remaining after pear juicing;

[0056] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0057] A step of applying a seaweed extract to pretreated pear sludge and aging it at a temperature of 5-10℃ for 22-26 hours;

[0058] A step of mixing 28-32 parts by weight of aged pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0059] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0060] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0061] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0062] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0063] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, followed by a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0064] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0065] The above extract is prepared by performing the step of concentrating under reduced pressure and freeze-drying; and

[0066] The above seaweed extract is,

[0067] The method is characterized by being prepared by performing the following steps: washing Ecklonia cava, Gracilaria verrucosa, Codium lucidum, and Spirulina, and mixing 38-42 parts by weight of the seaweed mixed in a weight ratio of 1:1:1:1 with 58-62 parts by weight of purified water; adding 0.8-1.2 parts by weight of a mixed enzyme, comprising alginate lyase, β-glucanase, and xylanase mixed in a weight ratio of 1:1:1, to the seaweed mixture, followed by enzyme treatment at a temperature of 36-40℃ for 11-13 hours; and after enzyme treatment, adding 28-32 parts by weight of purified water, extracting at a temperature of 108-112℃ for 8-10 hours, and filtering to obtain a filtrate.

[0068] In addition, the present invention

[0069] Step of collecting pear sludge remaining after pear juicing;

[0070] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0071] A step of applying a seaweed extract to pretreated pear sludge and aging it at a temperature of 5-10℃ for 22-26 hours;

[0072] A step of mixing 28-32 parts by weight of aged pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0073] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0074] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0075] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0076] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0077] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, followed by a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0078] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0079] The method includes the step of concentrating the above extract under reduced pressure and freeze-drying it;

[0080] The above seaweed extract is,

[0081] The present invention provides a method for preparing an antioxidant and gut health functional food composition, characterized by performing the following steps: washing Ecklonia cava, Gracilaria verrucosa, Sargassum fusiformis, and Spirulina, and preparing a seaweed mixture by mixing 38-42 parts by weight of the seaweed mixed in a weight ratio of 1:1:1:1 with 58-62 parts by weight of purified water; adding 0.8-1.2 parts by weight of a mixed enzyme, prepared by mixing alginate lyase, β-glucanase, and xylanase in a weight ratio of 1:1:1, to the seaweed mixture, followed by enzyme treatment at a temperature of 36-40℃ for 11-13 hours; and after enzyme treatment, adding 28-32 parts by weight of purified water, extracting at a temperature of 108-112℃ for 8-10 hours, and filtering to obtain a filtrate. Effects of the invention

[0082] The composition according to the present invention has excellent antioxidant and gut health functional properties due to the combination of a pear seed removal process, low-temperature fermentation, and enzyme treatment, as well as changes in dietary fiber structure and polyphenol dynamics resulting from fermentation and processing. Specific details for implementing the invention

[0083] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0084] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0085] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0086] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0087] The present invention

[0088] A functional food composition for antioxidant and gut health containing fermented pear peel extract is provided.

[0089] Hereinafter, the antioxidant and gut health functional food composition according to the present invention will be described in detail.

[0091] Fermented pear pulp contains dietary fiber composed of cell wall polysaccharides, pectin, hemicellulose, etc., and various polyphenols, and these components can contribute to metabolic health through the regulation of the intestinal microbiome, improvement of lipid metabolism, and antioxidant effects.

[0092] The above-mentioned fermented pear peel contains a high amount of dietary fiber and simultaneously contains both soluble and insoluble dietary fiber. It regulates intestinal transit time and contributes to the improvement of bowel movements through water retention, swelling power, and viscosity formation. The soluble dietary fiber derived from the fermented pear peel improves the imbalance of the intestinal microbiome caused by the intake of a high-fat diet and induces the proliferation of specific beneficial bacteria (such as Akkermansia and Bifidobacterium), thereby providing excellent intestinal health benefits.

[0093] In addition, polyphenols often exist in a form bound to a dietary fiber matrix, so the ratio of free polyphenols to bound polyphenols changes depending on processing conditions, and accordingly, the antioxidant activity and bioavailability vary. The above-mentioned fermented pear meal contains a high content of polyphenols and has excellent antioxidant activity.

[0094] The above-mentioned fermented pear peel can reduce residual sugars during the fermentation stage through the process of the present invention, and by maintaining and concentrating dietary fiber and polyphenols, it is possible to realize a functional composition that simultaneously improves intestinal microorganisms, metabolism, and antioxidant systems while keeping blood sugar burden low.

[0095] The above pear peel fermented product is obtained by separating and removing pear seeds from the pear sludge remaining after pear juicing, and contains as an active ingredient a fermented product obtained by low-temperature fermenting the seed-removed pear peel fermented product with lactic acid bacteria.

[0096] Fermented pear pulp is the sludge remaining after pear juicing and is a byproduct containing large amounts of dietary fiber, polyphenols, organic acids, residual sugars, and various phytochemicals of fruit pulp origin. Generally, fermented pear pulp contains seeds and surrounding tissues. Pear seeds are known to contain potentially harmful substances of the cyanogenic glycoside series and components that cause bitterness and off-flavors, which can cause problems such as inhibition of fermentation, deterioration of sensory quality, and instability of the microbial community during the fermentation process.

[0097] In the present invention, by introducing a process for selectively separating and removing seeds from the fermented pear peel as a core step, fermentation toxic and inhibitory components that can hinder fermentation, as well as substances causing strong bitterness and off-flavors, are excluded in advance. This facilitates the initial adaptation and proliferation of lactic acid bacteria, and ensures that organic acids, aroma components, and texture changes generated during the fermentation process are not masked by bitterness or unpleasant odors of seed origin, thereby improving the sensory characteristics of the final fermented product. Furthermore, the removal of unstable components derived from seeds reduces unnecessary oxidation reactions or the generation of toxic intermediates during fermentation, and a stable microbial colony structure dominated by lactic acid bacteria is formed, thereby improving fermentation reproducibility and quality uniformity.

[0098] In summary, the seed removal process is not merely about removing foreign matter, but aims to maximize the efficiency of subsequent low-temperature fermentation and enzyme treatment processes and the final functional effect through three axes: removal of fermentation inhibitory factors, alleviation of off-flavors and bitterness, and stabilization of the fermentation microbiome.

[0099] The seedless pear paddy is inoculated with lactic acid bacteria and fermented under low-temperature conditions ranging from 20 to 35°C. This temperature range is advantageous for the preservation and stabilization of functional components, as it inhibits the decomposition and oxidation of heat-sensitive polyphenols, vitamins, and aroma compounds within the pear paddy compared to typical high-temperature or high-speed fermentation. In fact, lactic acid fermentation has been reported to increase antioxidant activity by converting polyphenols present in bound forms in plant raw materials into free forms, whereas excessive high-temperature treatment can accelerate the decomposition and oxidative loss of polyphenols.

[0100] Under low-temperature fermentation conditions, lactic acid bacteria proliferate slowly and secrete various enzymes, such as cell wall degrading enzymes, glucosidase, and esterase, to gradually modify and process the structures of polyphenols and dietary fibers bound to the cell walls of the fermented pear husk. During this process, some of the bound polyphenols are released in free or low-molecular forms, increasing the proportion of free polyphenols compared to before fermentation, and correspondingly, the antioxidant activity (e.g., radical scavenging ability, reducing power) of the fermented product is enhanced. At the same time, as organic acids (such as lactic acid) accumulate and the pH gradually decreases due to lactic acid fermentation, the growth of potential oxidative and spoilage microorganisms of origin from the fermented pear husk is inhibited, and a stable fermentation environment is established to maintain a state of lactic acid bacteria dominance.

[0101] In addition, low-temperature fermentation prevents excessive thermal decomposition of cell wall polysaccharides, thereby inducing partial structural changes while preserving the insoluble dietary fiber framework. As a result, some insoluble dietary fiber is solubilized within the fermented product, increasing the soluble dietary fiber fraction, and at the same time, the surface structure of the remaining insoluble dietary fiber is loosened, improving microbial accessibility, thereby forming a dietary fiber matrix with enhanced fermentability in the intestines and prebiotic properties.

[0102] The fermented pear husk, which has undergone primary structural changes through low-temperature fermentation by lactic acid bacteria, subsequently undergoes an additional enzymatic treatment process using selected hydrolytic enzymes (e.g., cellulase, hemicellulase, pectinase, etc.). Since the cell wall structure is already partially loosened, some of the bound polyphenols are dissociated, and the pH is reduced during the lactic acid fermentation process, the accessibility of this pre-treated substrate to the enzyme is significantly improved.

[0103] In the enzymatic treatment step, insoluble polysaccharides of the fermented pear peel are selectively cleaved to produce lower molecular weight water-soluble dietary fibers, oligosaccharides, and fermentable monosaccharides and disaccharides, which function as prebiotic components that can serve as substrates for beneficial intestinal bacteria (e.g., Bifidobacteria, Lactobacillus, etc.). Additionally, residual polyphenols bound to cell wall polysaccharides are further released during the enzymatic hydrolysis process, further increasing the total amount of free-form polyphenols and altering the composition of various phenolic acids and flavonoids.

[0104] When low-temperature fermentation and enzyme treatment are performed as separate, independent processes, the types and amounts of low-molecular-weight components produced during enzyme treatment may be limited due to the thermal loss of polyphenols and excessive decomposition of dietary fiber frameworks that occur during high-temperature fermentation. In the present invention, a synergistic effect occurs in that fermentation is first performed using lactic acid bacteria at a low temperature to reduce the loss of polyphenols and functional components with low thermal stability and to soften the cell wall structure, after which enzyme treatment is performed to induce additional hydrolysis and polyphenol release.

[0105] As a result, the final fermented and enzyme-treated pear husk fermentation product has a structure that simultaneously achieves (1) enhanced antioxidant activity due to increased free-form and low-molecular-weight polyphenol content, (2) prebiotic characteristics in which the ratio and structure of soluble and insoluble dietary fibers are adjusted to a form optimized for intestinal microorganisms, and (3) an effect of improving the intestinal environment through fermentation-derived organic acids and low-molecular-weight fermentation products.

[0106] The fermented product produced according to the present invention has the characteristic of having an increased total dietary fiber content compared to the pear peel fermented product raw material, and in particular, a relatively increased water-soluble dietary fiber and fermentable dietary fiber fraction. This is attributed to a mechanism in which the structure of polysaccharides constituting the cell wall is reassembled during the lactic acid fermentation and enzyme treatment process, and some non-fibrous carbohydrates are fermented to produce a concentration effect, while the water-soluble fraction is increased through the partial hydrolysis of insoluble dietary fiber.

[0107] Dietary fiber from fermented and enzyme-treated pear meal acts in the intestinal environment through the following mechanisms to improve gut health.

[0108] Fermentable water-soluble dietary fiber and low molecular weight oligosaccharides act as selective substrates for beneficial bacteria in the gut, promoting the growth of beneficial bacteria such as Bifidobacteria and Lactobacillus, and inhibiting the growth of harmful bacteria, thereby improving the balance of the gut microbiome.

[0109] During the fermentation of dietary fiber by beneficial bacteria, short-chain fatty acids (SCFAs, e.g., acetic acid, propionic acid, butyric acid, etc.) are produced. These SCFAs act as an energy source for intestinal epithelial cells and contribute to strengthening the intestinal epithelial barrier, promoting mucus secretion, and regulating inflammatory responses, thereby improving overall intestinal function.

[0110] Insoluble dietary fiber increases the volume of intestinal contents and promotes peristalsis to facilitate bowel movements, and shortens the residence time in the large intestine, thereby reducing mucosal exposure to potential harmful substances.

[0111] In particular, dietary fiber derived from fermented pear pulp has been reported to exhibit effects of inhibiting weight gain and improving metabolism by improving the structure of intestinal microorganisms and adjusting the Bacteroidetes / Firmicutes ratio in obesity and metabolic abnormalities induced by a high-fat diet, and the intestinal utilization of such dietary fiber is further enhanced through the fermentation and enzyme treatment process according to the present invention.

[0112] The fermented product of the present invention exhibits excellent antioxidant activity as polyphenols and related antioxidant components present in the fermented pear meal are released in greater quantities in free and low-molecular forms through low-temperature fermentation by lactic acid bacteria and enzyme treatment, and some are converted into a form with high bioavailability. Polyphenols contribute to the protection of the intestinal mucosa by directly scavenging reactive oxygen species in the intestinal lumen, inhibiting lipid peroxidation, and alleviating oxidative stress of intestinal epithelial cells.

[0113] At the same time, the combined structure of fermented dietary fiber and polyphenols is gradually broken down by intestinal microorganisms, providing both delayed-release antioxidant components and prebiotic effects in the large intestine. Unlike low-molecular-weight antioxidants that are rapidly absorbed in the upper part of the small intestine, this delayed-release structure reaches the large intestine and releases active components through fermentation by intestinal microorganisms, thereby contributing more directly to the reduction of oxidative stress and the maintenance of intestinal balance in the large intestine environment.

[0114] That is, the composition of the present invention is characterized by being designed so that the antioxidant and gut health improvement effects are expressed in the form of a connected network rather than a single axis through an interrelated mechanism of (1) direct antioxidant action in the intestinal lumen and mucosa, (2) proliferation of beneficial bacteria and production of SCFAs due to the prebiotic effect of the dietary fiber-oligosaccharide-polyphenol complex, and (3) improvement of the intestinal microbial community and strengthening of the intestinal barrier function.

[0115] As a result, the stabilization of fermentation and improvement of sensory quality due to seed removal, the preservation and structural control of polyphenols and dietary fibers by low-temperature fermentation, and additional structural fine-tuning and increase in prebiotic components by enzyme treatment work in a continuous and synergistic manner, thereby providing a fermented functional food composition based on pear peel extract that maximizes antioxidant and gut health functions.

[0116] In addition, the present invention

[0117] Step of collecting pear sludge remaining after pear juicing;

[0118] A step of removing seeds from collected pear sludge and pre-treating by fine grinding; and

[0119] A method for preparing an antioxidant and gut health functional food composition is provided, comprising the step of fermenting pretreated pear sludge using lactic acid bacteria.

[0120] In addition, the above fermentation is characterized by being carried out in a temperature range of 20-35℃.

[0121] In addition, the above manufacturing method is,

[0122] After performing a fermentation step, the method includes a step of treating the fermented product with one or more enzymes;

[0123] The above enzyme is characterized by being one or more selected from the group consisting of carbohydrate-degrading enzymes, protein-degrading enzymes, and dietary fiber-degrading enzymes.

[0124] In addition, the enzyme is characterized by being one or more selected from the group consisting of glucoamylase, protease, pectinase, cellulase, beta-glucanase, and xylanase.

[0125] In addition, the step of treating the enzyme is characterized by being performed as a multi-stage process of two or more steps.

[0126] In addition, the above fermented product is characterized by an increased total polyphenol content.

[0128] In addition, the above-mentioned pear husk fermented product is,

[0129] Step of collecting pear sludge remaining after pear juicing;

[0130] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0131] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0132] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0133] A step of preparing an extract by adding 28-32 parts by weight of ethanol after fermentation and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0134] It is preferable to apply the product prepared by performing the step of concentrating the above extract under reduced pressure and freeze-drying it.

[0135] The seeds are removed from the pear sludge remaining after the above pear juicing, and the sludge is pretreated by fine grinding. For example, it can be ground using a hammer mill or a blade grinder to an average particle size in the range of 0.5-2 mm.

[0136] The above-mentioned pre-treated pear slurry and purified water are mixed and heat-treated to sterilize.

[0137] After the above heat treatment, fermentation is performed at a low temperature using a Lactobacillus brevis strain.

[0138] After fermentation, an extract is prepared by adding ethanol and extracting at high temperature, and the extract is concentrated under reduced pressure and freeze-dried to produce a fermented pear peel extract.

[0139] Through the above vacuum concentration and freeze-drying methods, a fermented pear peel product with high dietary fiber and polyphenol content can be produced.

[0140] In addition, the above-mentioned pear husk fermented product is,

[0141] Step of collecting pear sludge remaining after pear juicing;

[0142] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0143] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0144] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0145] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0146] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then enzymatically treating at a temperature of 36-40℃ for 11-13 hours;

[0147] A step of preparing an extract by adding 28-32 parts by weight of ethanol after enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0148] The above extract is prepared by performing the step of concentrating under reduced pressure and freeze-drying.

[0149] The above pear peel fermented product can be produced with a higher content of dietary fiber and polyphenols by inactivating the fermentation strain after low-temperature fermentation and enzymatically treating it with a first complex enzyme mixed with glucoamylase, protease, and pectinase in a weight ratio of 1:1:1.

[0150] Furthermore, the above-mentioned pear husk fermented product is,

[0151] Step of collecting pear sludge remaining after pear juicing;

[0152] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0153] A step of mixing 28-32 parts by weight of pretreated pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0154] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0155] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0156] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0157] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0158] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, which is a mixture of cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, and then performing a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0159] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0160] The above extract is prepared by performing the step of concentrating under reduced pressure and freeze-drying.

[0161] The above pear peel fermented product can be produced with a higher content of dietary fiber and polyphenols by inactivating the fermentation strain after low-temperature fermentation, performing a first enzymatic treatment with a first complex enzyme mixed in a weight ratio of glucoamylase, protease, and pectinase in a 1:1:1 ratio, and performing a second enzymatic treatment with a second complex enzyme mixed in a weight ratio of cellulase, β-glucanase, and xylanase in a 1:1:1 ratio.

[0162] Furthermore, the above-mentioned pear husk fermented product is,

[0163] Step of collecting pear sludge remaining after pear juicing;

[0164] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0165] A step of applying a seaweed extract to pretreated pear sludge and aging it at a temperature of 5-10℃ for 22-26 hours;

[0166] A step of mixing 28-32 parts by weight of aged pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0167] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0168] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0169] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0170] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0171] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, followed by a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0172] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0173] The above extract is prepared by performing the step of concentrating under reduced pressure and freeze-drying.

[0174] The above pear peel fermented product can be produced with a higher content of functional components by enhancing the content of the functional components of the raw material itself through the application of pre-treated pear sludge by aging it using a seaweed extract.

[0175] The above seaweed extract is,

[0176] A method for preparing a seaweed mixture is applied by performing the following steps: washing Ecklonia cava, Gracilaria verrucosa, Codium lucidum, and Spirulina, and mixing 38-42 parts by weight of the seaweed mixture and 58-62 parts by weight of purified water in a weight ratio of 1:1:1:1; adding 0.8-1.2 parts by weight of a mixed enzyme, comprising alginate lyase, β-glucanase, and xylanase in a weight ratio of 1:1:1, to the seaweed mixture, followed by enzyme treatment at a temperature of 36-40°C for 11-13 hours; and after enzyme treatment, adding 28-32 parts by weight of purified water, extracting at a temperature of 108-112°C for 8-10 hours, and filtering to obtain a filtrate.

[0177] In addition, the present invention

[0178] Step of collecting pear sludge remaining after pear juicing;

[0179] A step of removing seeds from collected pear sludge and pre-treating it by fine grinding;

[0180] A step of applying a seaweed extract to pretreated pear sludge and aging it at a temperature of 5-10℃ for 22-26 hours;

[0181] A step of mixing 28-32 parts by weight of aged pear sludge and 68-72 parts by weight of purified water, and heat-treating at a temperature of 70-80℃ for 3-7 minutes;

[0182] A step of adding 0.8-1.2 parts by weight of a Lactobacillus brevis strain after heat treatment and fermenting at a temperature of 28-32℃ for 2-4 days;

[0183] A step of inactivating by heating to a temperature of 70-80℃ after fermentation;

[0184] After inactivation, a step of adding 0.8-1.2 parts by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, and then performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours;

[0185] A step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment;

[0186] After inactivation, a step of adding 0.8-1.2 parts by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, followed by a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours;

[0187] A step of preparing an extract by adding 28-32 parts by weight of ethanol after secondary enzyme treatment and extracting at a temperature of 98-102℃ for 11-13 hours; and

[0188] The method includes the step of concentrating the above extract under reduced pressure and freeze-drying it;

[0189] The above seaweed extract is,

[0190] The present invention provides a method for preparing an antioxidant and gut health functional food composition, characterized by performing the following steps: washing Ecklonia cava, Gracilaria verrucosa, Sargassum fusiformis, and Spirulina, and preparing a seaweed mixture by mixing 38-42 parts by weight of the seaweed mixed in a weight ratio of 1:1:1:1 with 58-62 parts by weight of purified water; adding 0.8-1.2 parts by weight of a mixed enzyme, prepared by mixing alginate lyase, β-glucanase, and xylanase in a weight ratio of 1:1:1, to the seaweed mixture, followed by enzyme treatment at a temperature of 36-40℃ for 11-13 hours; and after enzyme treatment, adding 28-32 parts by weight of purified water, extracting at a temperature of 108-112℃ for 8-10 hours, and filtering to obtain a filtrate.

[0191] The composition according to the present invention utilizes dietary fiber and polyphenols from fermented pear peel as high-functional materials, thereby simultaneously providing improved gut health and antioxidant functions.

[0193] In addition, the pear peel fermented product according to the present invention can be implemented as a product in the following form.

[0194] For example, it can be implemented as a stick-type powder product. It can be implemented as a portable stick formulation with pear peel fermented powder as the main ingredient, and including other dietary fibers, sweeteners, flavorings, vitamins, minerals, etc. as auxiliary ingredients as needed.

[0195] As another example, it can be implemented in the form of a snack bar (bar-shaped snack). It is a bar-shaped product formed by mixing grains, nuts, protein materials, etc., and then pressing and molding it, and includes a certain proportion of fermented pear pulp powder to provide dietary fiber and antioxidant functionality.

[0196] As another example, it can be implemented in the form of a powder mixture. It can be implemented as a powder product in the form of a premix that can be added to yogurt, smoothies, beverages, etc. for consumption.

[0198] The present invention will be explained in more detail below by the following examples.

[0199] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0200] <Example 1> Preparation of Fermented Pear Bran Product-1

[0201] The pear sludge remaining after pear juicing was collected, the seeds were removed from the collected pear sludge, and it was pretreated by fine grinding. 30 parts by weight of the pretreated pear sludge and 70 parts by weight of purified water were mixed and heat-treated at a temperature of 75°C for 5 minutes. After heat treatment, 1 part by weight of the Lactobacillus brevis strain was added, and fermentation was carried out at a temperature of 30°C for 3 days. After fermentation, 30 parts by weight of ethanol were added, and an extract was prepared by extracting at a temperature of 100°C for 12 hours. The extract was concentrated under reduced pressure and freeze-dried to prepare a fermented pear peel product.

[0202] <Example 2> Preparation of Fermented Pear Skewers-2

[0203] The pear sludge remaining after pear juicing was collected, seeds were removed from the collected pear sludge, and it was pretreated by fine grinding. 30 parts by weight of the pretreated pear sludge and 70 parts by weight of purified water were mixed and heat-treated at a temperature of 75°C for 5 minutes. After heat treatment, 1 part by weight of the Lactobacillus brevis strain was added, and fermentation was carried out at a temperature of 30°C for 3 days. After fermentation, the mixture was heated to 75°C to inactivate it. After inactivation, 1 part by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, was added, and the mixture was enzymatically treated at a temperature of 38°C for 12 hours. After enzymatic treatment, 30 parts by weight of ethanol were added, and the extract was prepared by extraction at a temperature of 100°C for 12 hours. The above extract was concentrated under reduced pressure and freeze-dried to prepare a fermented pear peel product.

[0204] <Example 3> Preparation of Fermented Pear Skewers-3

[0205] The pear sludge remaining after pear juicing was collected, the seeds were removed from the collected pear sludge, and it was pretreated by fine grinding. 30 parts by weight of the pretreated pear sludge and 70 parts by weight of purified water were mixed and heat-treated at a temperature of 75°C for 5 minutes. After heat treatment, 1 part by weight of the Lactobacillus brevis strain was added and fermented at a temperature of 30°C for 3 days. After fermentation, it was inactivated by heating to a temperature of 75°C, and after inactivation, 1 part by weight of a first complex enzyme, which was a mixture of glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, was added, and a first enzyme treatment was performed at a temperature of 38°C for 12 hours. After the first enzyme treatment, the enzymes were inactivated by heating to a temperature of 75°C. After inactivation, 1 part by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, was added, followed by a second enzyme treatment at a temperature of 42°C for 12 hours. After the second enzyme treatment, 30 parts by weight of ethanol were added, and the extract was prepared by extracting at a temperature of 100°C for 12 hours. The extract was concentrated under reduced pressure and freeze-dried to produce a fermented pear peel product.

[0206] <Example 4> Preparation of Fermented Pear Bran Product-4

[0207] The pear sludge remaining after pear juicing was collected, the seeds were removed from the collected pear sludge, and it was pretreated by fine grinding. Seaweed extract was applied to the pretreated pear sludge and aged at a temperature of 7°C for 24 hours. 30 parts by weight of the aged pear sludge and 70 parts by weight of purified water were mixed and heat-treated at a temperature of 75°C for 5 minutes. After heat treatment, 1 part by weight of the Lactobacillus brevis strain was added and fermented at a temperature of 30°C for 3 days. After fermentation, the enzymes were inactivated by heating at 75°C. After inactivation, 1 part by weight of a first complex enzyme, prepared by mixing glucoamylase, protease, and pectinase in a weight ratio of 1:1:1, was added, and a first enzyme treatment was performed at 38°C for 12 hours. After the first enzyme treatment, the enzymes were inactivated by heating at 75°C. After inactivation, 1 part by weight of a second complex enzyme, prepared by mixing cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1, was added, and a second enzyme treatment was performed at 42°C for 12 hours. After the second enzyme treatment, 30 parts by weight of ethanol were added, and the extract was prepared by extracting at 100°C for 12 hours. The above extract was concentrated under reduced pressure and freeze-dried to prepare a fermented pear peel product.

[0208] <Experimental Example 1> Analysis of Functional Component Content

[0209] The total dietary fiber content and total polyphenol content of the pear peel fermented products prepared in Examples 1-4 above were analyzed, and the results are shown in Table 1 below.

[0210] Total dietary fiber content was analyzed by the AOAC method, and total polyphenol content was analyzed by high-performance liquid chromatography (HPLC).

[0211] Total dietary fiber content (mg / g) Total polyphenol content (mg / g) Example 1 843.79 3.69 Example 2 910.47 5.50 Example 3 997.42 6.01 Example 4 1069.04 8.43

[0212] As shown in Table 1 above, it was confirmed that the pear peel fermented product according to the present invention has a high total dietary fiber content and a high total polyphenol content.

[0213] <Experimental Example 2> Analysis of Antioxidant Effect

[0214] To confirm the antioxidant effect of the pear peel fermented product prepared in Examples 1-4 above, an experiment was performed to confirm DPPH free radical scavenging activity, and the results are shown in Table 2 below.

[0215] Antioxidant (DPPH, %) Example 1 65.0 Example 2 66.3 Example 3 68.4 Example 4 70.1

[0216] As shown in Table 2 above, it was confirmed that the pear peel fermented product according to the present invention exhibits an antioxidant effect.

[0217] <Experimental Example 3> Analysis of Gut Health Functionality

[0218] 1. Confirmation of the prebiotic efficacy of fermented pear peel extract

[0219] To confirm the prebiotic efficacy of the pear peel fermented product prepared in Examples 1-4 above, 7-week-old ALB / c male mice (15-20 g) were fed a normal diet (CTRL) and 150 mg of the pear peel fermented product of Examples 1-4 per kg of body weight for 10 weeks, and the mice's feces were analyzed.

[0220] Microorganisms in the feces of rats fed fermented pear peel were analyzed, and the results are shown in Table 3 below.

[0221] unit A.M 1) B.s 2) S.A 3) C.s 4) Control group (CTRL) 0 weeks Intestinal bacterial count (log copy numbers / g faces) 7.8 8.0 8.0 9.5 10 weeks 8.0 8.1 8.2 9.5 Example 1 0 weeks 8.0 7.9 8.0 9.4 10 weeks 8.3 8.0 8.0 9.3 Example 2 0 weeks 7.9 8.0 7.9 9.4 10 weeks 8.3 8.2 7.9 9.4 Example 3 0 weeks 8.0 8.0 8.0 9.5 10 weeks 8.3 8.2 7.9 9.3 Example 4 0 weeks 7.9 7.9 8.0 9.5 10 weeks 8.4 8.2 7.8 9.2

[0222] 1) Akkermansia muciniphila

[0223] 2) Bifidobacterium (Bifidobacterium spp.)

[0224] 3) Staphylococcus aureus

[0225] 4) Clostridium (Clostridium spp.)

[0226] As shown in Table 3 above, it was confirmed that the number of beneficial bacteria in the feces of mice administered the fermented pear husk product according to the present invention increased, and in particular, the number of Akkermansia muciniphila, which is beneficial for improving intestinal diseases, significantly increased. In addition, it was confirmed that the number of pathogenic bacteria, such as Staphylococcus aureus and Clostridium, decreased.

[0227] 2. Analysis of β-glucuronidase activity of fermented pear peel extract

[0228] β-glucuronidase is a general term for enzymes involved in the hydrolysis of β-glucuronide, and β-glucuronidase activity is a major factor in the development of colorectal cancer. The results of analyzing β-glucuronidase activity in rat feces are shown in Table 4 below.

[0229] Relative activity (%) Control group (CTRL) 100 Example 1 92.5 Example 2 88.9 Example 3 85.7 Example 4 80.5

[0230] As shown in Table 4, it was confirmed that β-glucuronidase activity decreased when the pear husk fermentation product according to the present invention was applied.

[0231] 3. Analysis of the effect of improving Irritable Bowel Syndrome

[0232] The function of improving irritable bowel syndrome was evaluated using a restraint stress-induced fecal pellet output model [S. Kobayashi et al., Jpn. J. Pharmcaol., 86, p 281-288, 2001]. Male Sprague-Dawley rats (Charles River) weighing 280–320 g were used as experimental animals, and two rats were housed per cage in an animal room controlled to a temperature of 25°C, humidity of 50%, and a day-night cycle of 12:12 hours. Water and food were provided for free access, and the restraint experiment was conducted after acclimatization for 5 days. On the day of the experiment, restraint-induced fecal pellet output was measured in the rats using a restraint cage. To this end, the fermented pear husk of each example was dissolved in a 0.5% (wv) CMC aqueous solution and orally administered at a concentration of 250 mg / kg, and the experimental animals were placed in restraint frames. Care was taken to ensure that the animals did not experience stress from the administration. When unable to move within the restraint frame, the animals experience restraint stress and begin defecating. The characteristics and number of stools were measured at 60-minute intervals for 4 hours, and the results are shown in Table 5.

[0233] Stress-free group Stress treatment group Example 1 Example 4 Bowel movements 6 14 7 6 frequency of diarrhea 0 7 1 0 Abdominal condition normal Swelling normal normal

[0234] As shown in Table 5 above, it was confirmed that the fermented pear peel according to the present invention has intestinal health functionality.

Claims

Claim 1 A step of collecting pear sludge remaining after pear juicing; a step of removing seeds from the collected pear sludge and pre-treating it by fine grinding; a step of applying a seaweed extract to the pre-treated pear sludge and aging it at a temperature of 5-10℃ for 22-26 hours; a step of mixing 28-32 parts by weight of the aged pear sludge and 68-72 parts by weight of purified water and heat-treating it at a temperature of 70-80℃ for 3-7 minutes; a step of adding 0.8-1.2 parts by weight of the Lactobacillus brevis strain after heat treatment and fermenting it at a temperature of 28-32℃ for 2-4 days; a step of inactivating it by heating to a temperature of 70-80℃ after fermentation; and a step of inactivating glucoamylase, protease, and pectinase A step of adding 0.8-1.2 parts by weight of a first complex enzyme mixed in a weight ratio of 1:1:1 and performing a first enzyme treatment at a temperature of 36-40℃ for 11-13 hours; a step of inactivating by heating to a temperature of 70-80℃ after the first enzyme treatment; a step of, after inactivation, adding 0.8-1.2 parts by weight of a second complex enzyme mixed with cellulase, β-glucanase, and xylanase in a weight ratio of 1:1:1 and performing a second enzyme treatment at a temperature of 40-44℃ for 11-13 hours; a step of, after the second enzyme treatment, adding 28-32 parts by weight of ethanol and extracting at a temperature of 98-102℃ for 11-13 hours to prepare an extract. and the step of concentrating and freeze-drying the extract under reduced pressure; wherein the seaweed extract comprises the step of preparing a seaweed mixture by washing Ecklonia cava, Gracilaria verrucosa, Codium lucidum, and Spirulina, and mixing 38-42 parts by weight of seaweed mixed in a weight ratio of 1:1:1:1 with 58-62 parts by weight of purified water; and the step of mixing alginate lyase, β-glucanase, and xylanase in a weight ratio of 1:1:1 with the seaweed mixture to produce a mixed enzyme 0.8-1.A method for preparing an antioxidant and gut health functional food composition, characterized by performing the steps of: adding 2 parts by weight and then enzymatically treating at a temperature of 36-40℃ for 11-13 hours; and after enzymatic treatment, adding 28-32 parts by weight of purified water, extracting at a temperature of 108-112℃ for 8-10 hours, and filtering to obtain a filtrate. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete