公开(公告)号：US20100285176A1

公开(公告)日：2010-11-11

申请号：US12763804

申请日：2010-04-20

申请人： Soon Ok Baek ,  Bong Gyoon Kim ,  Ju Hyun Cho

发明人： Soon Ok Baek ,  Bong Gyoon Kim ,  Ju Hyun Cho

IPC分类号： A23L1/212

CPC分类号： A23L33/105 ,  A23L19/00 ,  A23V2002/00 ,  A23V2250/2102 ,  A23V2200/32 ,  A23V2200/308 ,  A23V2200/324

摘要： There are provided a fermentation product of aloe, a method of manufacturing the same and functional foods using the same. More particularly, the present invention relates to a method of manufacturing a fermentation product of aloe by culturing mushroom mycelia in an aloe natural medium containing many effective ingredients and thus having diverse bioactive effects, and a method of manufacturing functional foods having various pharmacological effects of improving stomach function, enhancing immunity and having effectiveness against cancer by using the fermentation product of aloe.The method of a fermentation product of aloe comprises the steps of: preparing an aloe natural medium by obtaining a viscous gel by processing fresh aloe leaves through the steps of collection-cleaning-peeling-pulverization, heating/sterilizing only the viscous gel or a mixture of the viscous gel and purified water placed in a fermentation culture tank, and quenching the heated viscous gel or mixture; preparing mushroom spores to be cultured in the aloe natural medium; inoculating the mushroom spores into the aloe natural medium; and culturing/fermenting the aloe natural medium inoculated with the mushroom spores.The fermentation product of aloe manufactured by the aforementioned method is processed to be directly used or to be added to diverse foods.

摘要翻译： 提供了芦荟的发酵产物，其制造方法和使用其的功能性食品。 更具体地说，本发明涉及通过在含有许多有效成分的芦荟天然培养基中培养蘑菇菌丝体并因此具有多种生物活性的作用来制造芦荟发酵产物的方法，以及制备具有改善的各种药理作用的功能性食品的方法 胃功能，通过使用芦荟发酵产物增强免疫力和抗癌作用。 芦荟发酵产物的方法包括以下步骤：通过收集 - 清洁 - 剥离 - 粉碎，仅粘性凝胶或混合物的加热/灭菌步骤，通过加工新鲜的芦荟叶获得粘性凝胶来制备芦荟天然培养基 将粘性凝胶和纯化水置于发酵培养槽中，淬灭加热的粘稠凝胶或混合物; 准备在芦荟天然培养基中培养的蘑菇孢子; 将蘑菇孢子接种到芦荟天然培养基中; 并培养/发酵接种有蘑菇孢子的芦荟天然培养基。 通过上述方法制备的芦荟发酵产物被加工直接使用或添加到多种食物中。