JP2010527230A - Method for producing fermented propolis - Google Patents

Abstract

The present invention provides a fermented propolis and a method for producing the same, wherein the fermented propolis extracts a propolis bulk with a solvent containing ethanol, and is 0.1 to 10 times as many crystals as the soluble part. Cellulose is added to produce a powder propolis extract, in which the propolis extract is coated by drying, 1 to 20 times the weight ratio of water is added to the powder, pasteurized, yeast, bacillus (Bacilli), Lactobacillus (Lactobacillus), Aspergillus, Acetobacter (Acetobacteria), and the like, and then the product is produced by fermentation.

Description

  The main component of propolis is flavonoids. Propolis varies from yellow to light green, depending on the type of tree collected. Cinnamic acid and coumaric acid contained in propolis have a unique aroma. More than 50% of the components of propolis are resin, which contributes to the strong hygroscopicity and high viscosity of flavonoids. It has long been believed that propolis contains excellent functional ingredients and has been used to cure various diseases. Propolis is a substance used by bees to fill and strengthen bee nests in order to prevent foreign enemies from entering. It is known that bee saliva containing resin collected from wood, wax, and various enzymes contained in propolis has strong antibacterial, antiviral, and insect resistance. .

  Generally, propolis is obtained from dissolved components of propolis bulk taken from beehives and extracted with water or an aqueous mixture. In the case of an ethanol extract, since it contains a large amount of ethanol, there is a limit to the intake of elderly people and children, and it cannot be fermented by microorganisms. Microorganisms cannot grow because the ethanol concentration is too high. In order to make this water-soluble, there are very few water-soluble components contained in the propolis bulk. Since the resin component contained in the propolis extract is not water-soluble, if the extract is diluted with water, it forms an incompatible resin agglomerated part, so that fermentation cannot proceed in this situation. When ingesting propolis as an ethanol extract, the resinous substance dissolves in the mouth and adheres to the teeth, which is extremely inconvenient. When the propolis is dissolved in water, the incompatible resin becomes insoluble and adheres to the outer wall of the container. Due to such problems, there was a limit to the intake of the propolis component. To circumvent such limitations, many researchers have attempted to develop water-soluble propolis, but no remarkable results have been reported so far. There have been several reports that water-soluble propolis extracts have been prepared, but in these cases radioactive radiation is used. Radioactivity itself can be detrimental to cancer patients who take propolis for its efficacy. In the case of a simple water extract, the yield is remarkably low, and resins with useful bioactive ingredients are insoluble in water. When the resin cannot be contained in the extract, the physiological activity of the extract is reduced.

  Such an extract cannot be applied to fermentation using microorganisms. In the case of an ethanol extract, fermentation cannot proceed due to ethanol. In the case of water extract, since fermentation requires the physiological action of various enzymes and bacteria produced during microbial growth by degrading high molecular weight substances to produce substances having physiological activity, Once removed, the concept of enhancing physiological activity by fermentation cannot be applied.

  The present invention is a method for providing an environment in which a propolis extract that is basically insoluble in water is suspended in water, thereby fermenting a strain and fermenting the propolis extract. The basic technique is a technique in which the propolis extract is infiltrated into a finely incompatible powder, dried, floated on water and allowed to ferment by the microorganisms of the suspended propolis extract. The basic technology that allows the fermentation is to infiltrate the propolis extract into incompatible materials, dry it to make a fine powder, suspend the powdered propolis extract in water, It is a technique that advances the fermentation by inoculation. The background art allows fermentation even when the extract is incompatible with water by contacting the fermentation strain with a relatively large surface area in the presence of water. .

  An object of the present invention is to provide a fermented propolis extract by fermenting a strain and fermenting a non-aqueous compatible propolis extract powder. And it is in decomposing | disassembling the high molecular weight substance contained in a propolis extract by fermentation, making it low molecular weight, and enabling production of water-soluble fermentation propolis. Fermenting initially incompatible propolis in water is the main problem to be solved by the present invention.

  Fermentation of water insoluble materials is usually achieved by solid state fermentation. This type of fermentation can be applied to cereal fermentation. However, propolis extract is not only non-aqueous compatible, but also present in a lump or mucus rather than in particulate form. Therefore, the fermentation by the inoculation of the strain cannot proceed effectively. In order to solve this problem and suspend the propolis extract as fine powder in water, the propolis extract may be adsorbed on incompatible microcrystalline cellulose. When the extract is dried and pulverized into particles, the blocky and resinous propolis extract is adsorbed onto the fine powder using microcrystalline cellulose. When the extract is suspended in water, the relatively large surface area created by the fine powder allows more efficient fermentation by the inoculum as in the solid state fermentation.

  The present invention provides a fermented propolis extract by making a fine powder from a non-aqueous compatible propolis extract using microcrystalline cellulose, suspending it in water and inoculating it with fermenting bacteria. As a result, the propolis which cannot be fermented originally can be fermented, and a part of the substance contained in the propolis is converted into a new useful substance by metabolism. In particular, since allergens, which are allergens, are removed, even those who are allergic to propolis can ingest the propolis product to improve its health.

  The present invention can be divided into several steps as follows.

  (1) making a powder propolis extract by extraction, filtration, evaporation and drying; (2) suspending the product obtained in the step (1) in water, inoculating bacteria; (3) pulverizing the product by removing water used as a solvent in the fermentation process, or adding water, ethanol, or a mixture thereof to make an extract. And obtaining the final propolis extract.

  In the step of powdering the extract, ethanol is added at a concentration of 50 to 100% (v / v: volume ratio) and 2 to 10 times the weight of propolis to make an ethanol diluted propolis, and the product is The useful components are extracted by stirring at 20 to 80 ° C. for 1 to 24 hours. The resulting product is then filtered or centrifuged to remove unwanted insoluble components and a clear extract is obtained. The optimal concentration of ethanol is 70-95% (v / v: volume ratio). The amount of solvent to be added is 2 to 10 times the weight of natural propolis, but the optimum amount of the solvent is 3 to 5 times the weight of natural propolis. The amount of solid content after extraction varies depending on the origin of the propolis bulk, the collection time, and the water content, but is usually in the range of 20 to 50% (w / w: weight ratio). The temperature at the time of extraction may be 20 to 80 ° C, but the appropriate temperature is 40 to 70 ° C. The extraction time, which is an element related to the extraction efficiency, was set to 1 to 24 hours. The resulting extract is evaporated in vacuo to a solid powder concentration of 10-30% (w / w: weight ratio) and further cooled to 10 ° C. or lower to dissolve the wax dissolved in the solvent during extraction. Removed.

  Cellulose in an amount of 0.1 to 10 times the solid content was added to the resulting propolis extract, and then vacuum-dried to produce a fine powder. This fine powder is for diffusing the propolis extract on it and adsorbing it to cellulose. In the present invention, dextrin is easily dissolved in water and is not suitable as an additive. In the case of dextrin, it is very difficult to obtain powdered properties, and it cannot be suspended in water and inoculated with bacteria. Also in the case of starch, it is easy to dissolve in water and dissolves in water at the time of pasteurization for fermentation, so the propolis extract cannot be effectively diffused. In this regard, cellulose is differentiated from starch, dextrin, and lactose used to powder food ingredients.

  The fermentation product is produced by adding propolis extract powder in water at a concentration of 5 to 50% (w / v: weight / volume ratio), pasteurizing, inoculating the bacteria, and further proliferating the bacteria. The product may have unique properties depending on the inoculum used. As the inoculated bacteria, yeast, bacteria, and molds can be used. Among yeasts, yeasts included in the genus Saccharomyces can be used. Among bacteria, Bacillus species, Acetobacter species, and Lactobacillus species can be used. Among molds, Aspergillus species can be used for fermentation. Anything can be used for fermentation as long as it can be used in food and can grow in a liquid in which the propolis extract powder is suspended. The fermented propolis extract can also be obtained by re-extraction with a solvent such as water, alcohol and ethanol, or a mixture thereof.

Embodiments of the Invention The basic concept of the present invention is to make a better propolis blend and fermented propolis by the following steps.

  Propolis extract is produced using spirits or diluted spirits. Add cellulose to powder and remove ethanol by vacuum drying. After suspending the obtained product in water at a ratio of 5 to 50% (w / v: weight to volume ratio), an appropriate amount of bacteria used for food such as bacteria, mold, yeast, etc. is added to the powder suspension water. The bacteria are grown at a constant temperature and humidity. Depending on the physiological metabolism of the growing bacteria, various pharmacological components and incompatible high molecular weight substances are degraded or converted into new components to produce better propolis formulations and fermented propolis.

  The present invention is described in detail below.

  The present invention can be divided as follows.

  Propolis extract is produced by extraction, filtration, evaporation, and drying. Suspend the powder in water and inoculate and grow bacteria. The final fermented propolis is produced by pulverizing the product obtained by removing the water used as solvent or by producing the extract by adding water, spirits, or mixtures thereof.

  In the step of powdering the extract, first, propolis is diluted with ethanol or water. In the case of ethanol, 50 to 100% (v / v: volume ratio) ethanol is added in an amount 2 to 10 times the weight of propolis. After extraction by stirring at 20 to 80 ° C. for 1 to 24 hours, useful components are dissolved, and insoluble useless substances are removed by filtration or centrifugation to obtain a clear extract. The reason why the ethanol concentration is set to 50 to 100% (v / v: volume ratio) is that extraction of insoluble substances such as tannin and resin is remarkable when the ethanol concentration is less than 50% (v / v: volume ratio). It is because it falls. The optimal concentration of ethanol is 70-95% (v / v: volume ratio). The amount of solvent added is 2 to 10 times the weight of propolis. It can be adjusted according to the purpose of maximizing extraction efficiency or minimizing the amount of extraction solvent. As the amount of the solvent increases, the extraction efficiency increases and the extraction time can be shortened. When the amount of the solvent is less than twice the weight of propolis, a significant decrease in extraction efficiency is inevitable, and filtration becomes very difficult. If the amount of solvent exceeds 10 times the weight of propolis, there is no problem in theory, but excess solvent tends to decrease the efficiency of the whole process. Therefore, the optimal amount of solvent is 3-5 times the weight of propolis, and in some cases, the secondary extraction was performed by adding 1-5 times the weight of propolis and remained after the first extraction. The cake can also be filtered. The amount of solids obtained from the propolis bulk is usually in the range of 20 to 50% (w / w: weight ratio), although it depends on the origin of the natural propolis, the time of collection, and the water content. Natural propolis may contain foreign substances such as pollen and dust at the time of collection. To obtain a clear extract, it is necessary to filter out foreign substances, but pollen may be left because it is edible. It is necessary to remove mainly soil and dust during filtration. The temperature during extraction is 20 to 80 ° C. If the temperature is too low, the time required for extraction becomes longer. When the temperature is 80 ° C. or higher, the physiologically active ingredient may lose its activity at a too high temperature. A suitable extraction temperature is 40 to 70 ° C. in consideration of extraction time and extraction efficiency. In this temperature range, the loss of activity of the physiologically active ingredient can be minimized and the extraction efficiency can be maximized. The extraction time for extraction efficiency-related elements is set to 1 to 24 hours. If the extraction time is too short, the quality of the extract is reduced. When the extraction time exceeds 24 hours, the extraction efficiency is further increased, but the productivity is lowered and it is not economical. Where only the extract can be produced, the extraction time, the amount of solvent, or the extraction temperature is not a determinant of product quality or application of the present invention. The resulting extract is evaporated in vacuo to a solid powder concentration of 10-30% (w / w: weight ratio), then cooled to a temperature below 10 ° C. to dissolve the wax dissolved during the extraction of the propolis bulk. Remove. The wax is contained in the propolis bulk and is extracted at the extraction stage. When the extract is partially extracted to reduce the amount of solvent and cool, the wax precipitates as a light brown or white precipitate. If it is removed by filtration, a propolis extract without wax can be obtained. The reason for removing the wax is that the wax is easily liquefied by heat. During the addition of cellulose, the propolis is treated in the temperature range of 30-70 ° C. during the heating and solvent removal process. If the wax remains under these conditions, the sticky wax causes difficulty in pulverizing the propolis.

  In order to make a fine powder coated with propolis and adsorbed to microcrystalline cellulose (MCC), 0.1 to 10 times as much cellulose as the solid content of the extract is added and stirred, and then vacuum dried. Here, cellulose is an incompatible material that forms the xylem of most trees, plants, and stems. Normally, sawdust cellulose can be used, but it is better to use microcrystalline cellulose (MCC) in order to make a finer powder. In the case of sawdust type, the log may be a pine tree, an oak tree, or a Korean five-leaf pine tree, and the smaller the better. Cellulose can also be made into a fine powder after adding cellulose sawdust, removing the solvent by vacuum drying, and further pulverizing with a pulverizer. Crystalline cellulose that is readily available is microcrystalline cellulose, also abbreviated as MCC (microcrystalline cellulose), which is mainly used as an additive for foods and pharmaceuticals and does not dissolve in water or ethanol. In addition, dextrin and starch can also be used as an additive, but in the case of dextrin, it is easy to dissolve in water at high temperatures and cannot function as an additive because it cannot be suspended in water and inoculated with bacteria. It cannot be made into powder form. Also in the case of starch, since it dissolves easily in water, the propolis extract cannot be suspended efficiently. Therefore, the optimum additive of the present invention is cellulose which has no water solubility. This is the central idea of the present invention and is the main differentiating point from starch, dextrin, and lactose that have been commonly used as additives in powdered foods.

  The propolis extract powder from which ethanol has been completely removed is suspended in water and fermented by bacterial inoculation, or the propolis extract is suspended in the fermented liquor and boosted. Propolis extract powder is added to water at a concentration ratio of 5-50% (w / v: weight volume ratio), then pasteurized and inoculated with bacteria. As bacteria grow, unique fermentation products are obtained depending on the inoculated bacteria. As microorganisms inoculated for fermentation, yeast, bacteria, and molds can be used. Among yeasts, yeasts included in the genus Saccharomyces can be used. Among bacteria, Bacillus species, Acetobacter species, and Lactobacillus species can be used. Among molds, Aspergillus species can be used for fermentation. Anything suitable for food and capable of growing in a liquid in which propolis extract powder is diffused can be used for fermentation. The useful quality of yeast is that it grows easily, is widely used in general foods, and allows for a wide selection due to its diversity. In many cases, ethanol is produced as a by-product of fermentation and when oxidized to acetic acid or other organic acids will lower the pH of the fermentation broth, many useful substances that dissolve under acidic conditions can be extracted. . Moreover, since the size of microorganisms is relatively larger than that of bacteria, yeast can be easily filtered in a liquid state. The yeasts typically used are Schizosaccharomyces genus Schizosaccharomyces pombe and Schizosaccharomyces octosporons, Hansenia spora, Saccharomycodes, Saccharomyces saccharomyces cerevisiae (budding yeast), (Sake yeast), Saccharomyces ellipsoidus, Saccharomyces formosensis, Saccharomyces carlsbergensis (beer yeast), Saccharomyces pastorianus, Saccharomyces diastaticus (saccharified yeast), Saccharomyces rouxii (soy sauce brewing yeast), Saccharomyces Choleanus, Pichia genus, Hansenula genus, Debariomyces genus, Lipomyces genus (oil-fat yeast), Kluyveromyces genus Kluyveromyces lactis Kluyveromyces fragilis, Cryptococcus genus, Torlopsis genus, Chloequera spp. These include Candida albicans, Rhodotorula, and Trichosporon.

  Lactobacillus is widely known for purifying the intestines by producing enteric bacteria (intestinal microbiota) and producing useful organic acids. Among the Lactobacilli, Lactobacillus casei, Lactobacillus acidophilus (acidophilic lactic acid bacteria), Lactobacillus SNUL, Bifidobacterium, and Streptococcus thermophilus species (highly thermophilic bacteria) ), Leuconostoc genus, and Pediococcus genus. Acetobacter (acetic acid bacterium) is a typical bacterium that produces organic acids by fermentation, and is widely used for vinegar production, sake fermentation, and the like. Applicable acetobacters are acetobacter schuenbachii, acetobacter ascendance, acetobacter gengenum, acetobacter mesoxydans, acetobacter melanogenenum, aceto These include Bacter suboxydance and Acetobacter aceti. Bacillus bacteria are present in rice straw, and in Korea, they are often used in fermented soybeans, bean paste and chili. Useful Bacillus is a bacterium contained in the genus Bacillus known to be involved in bean paste fermentation such as Bacillus subtilis, Bacillus natto, Bacillus cereus, and Giant fungus. Among molds, Aspergillus is useful, and Aspergillus niger (black Aspergillus) is representative.

  When the above bacteria are inoculated into the propolis of the present invention suspended in water and pasteurized, a fermented propolis extract is produced with a quality according to the type of the inoculated bacteria. In fermenting propolis powder, the growth of some cells is limited by the substances contained in the propolis. In this case, when the cells are cultured in advance and grown to a certain concentration, and then the propolis powder is suspended therein, the propolis fermentation product can be produced by re-culturing in this way. In this case, since the suspension of the propolis powder does not stop the growth of the cells, rapid fermentation can be performed with a high concentration of cells. It is very useful for using useful cells, but at the same time the growth of propolis extract is usually very slow.

  The contents of the present invention will be described in detail below, but the scope of the present invention is not limited by the following examples.

Example (1) Production of Propolis Extract Powder 4,000 ml of ethanol is added to 1,000 g of propolis bulk and stirred at 50 ° C. for 5 hours to extract propolis. The obtained extract is filtered, and 2,000 ml of ethanol is added again to the remaining solid, followed by extraction and filtration again. As a result, a total of 5,600 ml of extract is produced. The resulting extract is evaporated in vacuo to 4,500 ml and the extract is cooled to 5 ° C. to produce an extract and remove beeswax (wax) precipitate. The solid content in this extract was 540 g, and the extraction efficiency from the propolis bulk was 54% (w / w: weight ratio). 540 g of MCC (microcrystalline cellulose) was added to the product and the solvent was removed by evaporation under vacuum. When most of the solvent was removed, the product was collected and completely dried at 50 ° C. in a convection oven, finally producing 1,050 g of propolis extract powder.

Example (2) Production of Fermented Propolis Extract Powder The propolis extract powder produced in Example (1) above was pulverized and screened with a 60 mesh stainless steel sieve, and only the fine powder that passed through the sieve was collected. Used for fermentation.

  30 g of propolis extract was added to 300 ml of water and mixed. The resulting mixture was left to pasteurize at 70 ° C. for 3 hours. Saccharomyces cerevisiae (budding yeast), a kind of yeast prepared in advance, was added to the product, centrifuged at 150 rpm, and incubated at 37 ° C. for 2 days. As a result, the concentration of the yeast increased 65 times that at the time of inoculation, and the flavonoid content was increased by 21% as measured by the method prescribed by the national food industry. This was considered to be because the flavonoid glycoside carbohydrates present in the form of glycosides were removed as the yeast grew, resulting in an increase in the content of flavonoids. The strong odor of propolis faded, its acidity increased, and when measured, the acidity increased by 25%.

Example (3)
As in Example (2) above, 30 g of a culture solution was prepared, and 5% (w / v: weight / volume ratio) of glucose was added thereto to increase its fermentability. Bacillus subtilis was inoculated and cultured at 39 ° C. for 40 hours. As a result, the amount of bacterial cells at the end of the fermentation increased 72 times compared to the initial stage of the fermentation.

Example (4)
A culture solution was prepared as in Example (2) above, and 10% glucose was added thereto to increase its fermentability. Lactobacillus acidophilus (acidophilic lactic acid bacterium) was inoculated and cultured at 35 ° C. for 60 hours. As a result, the amount of bacterial cells increased 65 times, and the acidity decreased by 18%.

Example (5)
A culture solution was prepared as in Example (2) above, inoculated with Aspergillus niger (black koji mold), and cultured at 30 ° C. for 4 days. As a result, the amount of bacterial cells increased 32 times, and when the analysis method for protease amylase prescribed by the national food industry was conducted, the activity of protease and amylase was confirmed. From this result, it was found that useful enzymes are produced as the cells grow.

Example (6)
A culture solution was prepared as in Example (2) above, Acetobacter aceti was inoculated as an inoculum, and cultured at 30 ° C. for 3 days. As a result, the amount of bacterial cells increased 60 times, the acidity decreased by 60%, and the acidity became very strong.

Example (7)
100% water was added to the fermented material produced in Example (6) above to double the total volume, and the product was extracted at 70 ° C. for 5 hours and filtered to remove unwanted material. . A water-soluble propolis extract was produced by evaporating the resulting product in vacuo to a solids content of 25% (w / v: weight to volume ratio).

Example (8)
100% of water was added to 100 g of propolis extract powder prepared in the above Example (1), and it was pasteurized by heating at 80 ° C. for 30 minutes. Saccharomyces salmon (sake yeast) and Aspergillus niger (black koji mold) were inoculated and cultured at 30 ° C. for 3 days. After lyophilization, 93 g of fermented propolis powder 93 g was obtained.

Example (9)
200 g of water was added to 100 g of propolis extract powder prepared in the above Example (1), and it was pasteurized by heating at 80 ° C. for 30 minutes. It was inoculated with Bacillus natto and Bacillus subtilis and cultured at 40 ° C. for 3 days. After lyophilization, 89 g of fermented propolis powder was obtained.

Example (10)
250 ml of 70% (v / v: volume ratio) sake was added as an extraction solvent to 50 g of the fermented propolis powder prepared in Example (8) above. It was extracted at 60 ° C. for 5 hours and filtered to remove insoluble material. The extract was vacuum evaporated to remove the solvent by bringing the solid content in the liquid fermentation propolis to 25% (w / v: weight to volume ratio).

Example (11)
200 g of water is added to 100 g of the propolis extract powder prepared in the above Example (1), heated at 80 ° C. for 30 minutes, pasteurized, inoculated with Bacillus natto, and 2 at 40 ° C. Cultured for days. Acetobacter aceti was inoculated, cultured for 1 day, and lyophilized to produce 78 g of fermented propolis powder.

Example (12)
Of the strains used in the present invention, it was generally impossible to grow Bacillus cereus in a culture solution in which the propolis extract powder was suspended. The reason is that the growth of the mold (fungus) is limited by some components contained in the propolis. Thus, in this case, 1% (w / v: weight to volume ratio) of soy extract is added to 500 ml of the extract and then inoculated with the bacteria to produce the fermented propolis of the invention, It was fermented to increase the cell concentration by over 80 times. When 100 g of propolis extract powder produced in Example (1) above was added and suspended, it was grown for 1 day at 40 ° C. to produce the fermented propolis of the present invention. After completion of the fermentation, water was removed to finally produce 108 g of fermented propolis powder.

  The present invention provides a method for producing fermented propolis. When propolis extract is fermented by the method of the present invention, the problem of limitation of intake due to the resin contained in propolis extract is solved, and at the same time, water-soluble propolis extraction is performed by decomposing high molecular weight substance into low molecular weight substance by fermentation. It enabled the production of things. This solved the problem of children taking ethanol contained in the propolis extract. This also eliminates the problem of ingesting propolis extract and powder by the elderly. Therefore, propolis having various pharmacological effects can be developed in the form of fermentation products, which can be useful to all people who consume the propolis products. It will greatly contribute to public health and will receive a very high reputation in the market when it is marketed, and as a result, it will contribute to increased sales for the company.

Sequence list (sequence table)
None

Claims (14)

a) extracting the propolis bulk with a solvent containing ethanol or diluted ethanol to produce an extract;
b) removing the precipitated wax as a solid by cooling the extract to produce a wax-removed propolis extract;
c) adding water-insoluble cellulose as an additive and drying to produce powdered propolis;
d) suspending powdered propolis with water, inoculating microorganisms in the mixed solution, and proceeding fermentation to make fermented propolis;
A method for producing a fermented propolis extract.   The method according to claim 1, wherein in a), the concentration of ethanol is 50 to 100% (v / v: volume ratio), and the amount of solvent is 2 to 10 times the weight of the propolis bulk.   The method according to claim 1, wherein, in c), the cellulose powder is used as an additive in an amount of 0.1 to 10 times the weight of the solid content in the extract.   In d), the inoculated microorganism is one or more bacteria selected from the group consisting of yeast, Bacillus (Bacilli), Lactobacillus (Lactobacillus), Acetobacter (Acetic acid bacteria), and Mold. The method described.   The method according to claim 1, wherein in d), the concentration of the powdered propolis extract is 5 to 50% (w / v: weight / volume ratio) at the time of suspending in water and fermenting.   Schizosaccharomyces pombe, Schizosaccharomyces octosporons, Hansenia spora, Saccharomyces genus, Saccharomyces cerevisiae (budding yeast), Saccharomyces salmon (sake yeast), Saccharomyces eryspodium Formosensis, Saccharomyces carlsbergensis (beer yeast), Saccharomyces pastorianus (pastorianus), Saccharomyces diastaticus (saccharified yeast), Saccharomyces rouxii (soy sauce brewing yeast), Saccharomyces coleanus, Pichia genus, Hansenula genus Genus, Lipomyces genus (greasy yeast), Kluyveromyces lactis, Kluyveromyces Candida utilis (oil and fat assimilating yeast), Candida tropicalis, Candida ripolitica, Candida guilliermondii, Candida robusta, Candida robusta The method according to claim 4, wherein one or more yeasts selected from the group consisting of albicans, Rhodotorula, and Trichosporon are used.   Lactobacillus casei (Lactobacillus), Lactobacillus acidophilus (acidophilic lactic acid bacteria), Lactobacillus SNUL, Bifidobacterium, Streptococcus thermophilus species (highly thermophilic) The method according to claim 4, wherein one or more lactobacilli (Lactobacillus) selected from the group consisting of genus, Leuconostoc and Pediococcus are used.   Acetobacter schchenbachii, Acetobacter ascendance, Acetobacter gengenum, Acetobacter methoxydans, Acetobacter melanogenenum, Acetobacter suboxydance, and Acetobacter acetobacter The method according to claim 4, wherein one or more Acetobacter selected from the group consisting of is used.   The method according to claim 4, wherein one or more bacteria belonging to the genus Bacillus selected from the group consisting of Bacillus subtilis, Bacillus natto, Bacillus cereus and Giant fungus are used.   The method according to claim 4, wherein one or more molds selected from the genus Aspergillus are used.   The process according to claim 1, wherein one or more sawdust and crystalline cellulose are used as additives.   A fermented propolis composition produced by the method of claim 1.   A food composition comprising the fermented propolis according to claim 12 as a main component.   An extract produced by extracting the fermented material of claim 1 using one of water, ethanol and mixtures thereof.