Fermentation product of seomae mugwort with high palatability and functionality and method for preparing the same

The present invention relates to fermented Artemisia argyi H. with enhanced preference and functionality, a production method thereof, and a fermentation strain for producing the fermented product. According to the present invention, the fermented Artemisia argyi H. ensures fortified antioxidative a...

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Bibliographische Detailangaben
Hauptverfasser:	SEO WEON TACK, JE HEE JEONG, KIM NAK KU, HA GI JEONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to fermented Artemisia argyi H. with enhanced preference and functionality, a production method thereof, and a fermentation strain for producing the fermented product. According to the present invention, the fermented Artemisia argyi H. ensures fortified antioxidative and antidiabetic effects compared to existing Artemisia argyi H. extracts, and also exhibits enhanced overall preference including color, taste, and the like thereby being applicable as active ingredients for functional health foods such as probiotics. 본 발명은 기호도 및 기능성이 향상된 섬애쑥 발효물, 이의 제조방법, 및 상기 발효물의 제조를 위한 발효 균주에 관한 것이다. 본 발명에 따른 섬애쑥 발효물은, 종래 섬애쑥 추출물에 비해 항산화 및 항당뇨 효과가 강화되고, 색상, 맛 등을 포함하는 전체적인 기호도가 향상되었는바, 프로바이오틱스 등 건강 기능성 식품의 유효성분으로 활용될 수 있을 것이다.