HEALTH FUNCTIONAL FOOD COMPOSITION USING PEAR YOUNG FRUIT

摘要

PURPOSE: A health promoting food composition is provided to offer effects of antihypertensive, antioxidant, anti-obesity, or anti-gout by using 20-50 days old young pear fruit which are disused when cultivating pear. CONSTITUTION: Young pear fruit is stored in a freezer at 16-20 deg. C below zero, and thawed in warm water or in a greenhouse at 30-50 deg. C. The thawed young pear fruit is chopped to 1-5mm with a chopper. 0.3-3 weight% of active solution of strains is inoculated to the young pear fruit. 0.03-0.3 weight% of Lactobacillus plantarum is added to the inoculated mixture, and the mixture is fermented for 12-24 hours at 20-40 deg. C. The fermentation production is dried for 16-48 hours at 50-70 deg. C. The dried composition are pulverized to 80-100mesh. The active solution of strains is one or more of selected Saccharomyces cerevisiae enzymes, Kluyveromyces fragilis, or Bacillus subtilis. The Saccharomyces cerevisiae is a strain of accession number KCTC-7904. The Kluyveromyces fragilis is a strain of accession number KCTC-7260. The Bacillus subtilis is the accession number of KCTC-18121 or KCTC-1802P. [Reference numerals] (AA) Freezing a young fruit; (BB) Thawing in warm water30-50C,3-8 hours]; (CC) Chopping1-5mm]; (DD) Thermal processing121C,10-50minutes]; (EE) Fermentation20-40C 2-24hours]; (FF) Drying50-70C,18hours]; (GG) Pulverization80-100mesh]