CN112137079A - Health food composition using koji fermentation process and method for producing the same - Google Patents

Health food composition using koji fermentation process and method for producing the same Download PDF

Info

Publication number
CN112137079A
CN112137079A CN202010488734.4A CN202010488734A CN112137079A CN 112137079 A CN112137079 A CN 112137079A CN 202010488734 A CN202010488734 A CN 202010488734A CN 112137079 A CN112137079 A CN 112137079A
Authority
CN
China
Prior art keywords
weight
parts
koji
rice
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010488734.4A
Other languages
Chinese (zh)
Inventor
白日光
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CN112137079A publication Critical patent/CN112137079A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2124—Ginseng
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The present invention relates to a method for preparing a composition having effects on various diseases and health enhancement through improvement of immunity and blood circulation, mixing an extraction stock solution extracted by boiling acanthopanax, clematis root, platycodon root, ophiopogon root, ulmus pumila bark, cistanche, houttuynia cordata, atractylodes, osteophyta, achyranthes bidentata, safflower seeds, flos magnoliae liliflorae and red ginseng with rice for brewing wine, distiller's yeast and yeast, then putting the mixture into a fermentation barrel, fermenting the mixture at the temperature of between 20 and 30 ℃ for 30 days, and filtering the rice for brewing wine and the distiller's yeast by using a filter screen after the fermentation is finished to prepare a fermentation liquid, the produced fermentation liquid is concentrated and dried, and then pulverized by a pulverizer, and then packaged after being formed into tablets for ingestion.

Description

Health food composition using koji fermentation process and method for producing the same
Technical Field
The present invention relates to a health food composition using a koji fermentation process and a method for manufacturing the same, and more particularly, to a composition which exhibits a certain effect on various diseases (such as degenerative diseases, diabetes, allergic diseases, etc.) and health enhancement through improvement of immunity and blood circulation, and a method for manufacturing the same.
Background
With changes in dietary habits and lifestyle and increased social pressure, the health of modern people is being threatened by various adult diseases as well as chronic diseases. Arteriosclerosis is one of the most representative adult diseases among cardiovascular system diseases, and the incidence rate thereof also shows a gradually increasing trend. Therefore, in recent years, many studies have been conducted on foods and pharmaceuticals that can effectively regulate the concentration of cholesterol, neutral fat, and the like in blood pressure, which is important for the treatment and prevention of cardiovascular diseases. The development of natural food and pharmaceutical raw materials is of great significance in the economic industry, and particularly, the development of natural food and pharmaceutical raw materials which have small side effects on human bodies and can effectively improve blood circulation and reduce cholesterol is urgently needed.
High levels of cholesterol are the major precursors of blood circulation-related diseases, i.e., cardiovascular diseases, such as arterial occlusion, venous leg tumor, venous thromboembolism, thromboangiitis obliterans, lymphedema, peripheral vascular disease, hypertension, hyperlipidemia, angina pectoris, or stroke. Cholesterol is present in lipids in the blood and is used to produce cell membranes and a portion of hormones as well as tissues. The higher level of cholesterol in the blood (hypercholesterolemia) is a major risk factor for coronary heart disease, leading to cardioplegia.
The chronic diseases are classified into primary U-Health chronic diseases such as hypertension, diabetes, asthma and cardiovascular diseases, which require continuous measurement of blood glucose, blood pressure and electrocardiogram of patients, and secondary U-Health chronic diseases such as arthritis, hyperlipidemia and stroke, which require continuous diagnosis and observation by doctors, and the number of patients with the above chronic diseases in korea is currently over 1 million, which is no longer a mere personal problem but a national problem, and medical costs related to treatment of chronic diseases are rapidly increased.
As an example of the prior art for solving the above-mentioned problems, korean registered patent No. 10-1158739 (announced on 22/06/2012) is included. Briefly, the above patent relates to a method for preparing a fresh juice of a Chinese medicinal material for improving blood circulation, which is effective for improving blood circulation, by mixing a fresh juice of fairy grass and a fresh juice of oenanthe javanica with a ginkgo extract, a beat extract, a pine needle extract and a mint extract.
However, since the fresh Chinese medicinal juice is produced in a liquid form, it has a problem that the amount of the absorbed medicinal components is relatively small compared to the intake amount, and it is inconvenient to take the juice because of its poor taste and difficult to store the juice.
Prior art documents
Patent document
(patent document 0001) Korean registered patent No. 10-1158739 (published 2012 on month 06 and 22)
Disclosure of Invention
The present invention aims to provide a composition which can be prepared into a powder or Tablet (Tablet) form, so that the composition has relatively more pharmacological components than the intake amount, is convenient to take and easy to store, and utilizes a koji fermentation process, and a preparation method thereof.
In addition, another object of the present invention is to provide a health food composition using a koji fermentation process, which comprises acanthopanax, clematis root, platycodon root, ophiopogon root, ulmus pumila bark, cistanche deserticola, houttuynia cordata, atractylodes lancea, agrimony, achyranthes bidentata, safflower seed, flos magnoliae, and red ginseng as main ingredients, and a method for preparing the same.
To achieve the above object, the present invention includes: a step 1 of extracting an extract stock solution by boiling a mixture of acanthopanax, clematis root, platycodon root, ophiopogon root, ulmus pumila bark, cistanche, houttuynia cordata, atractylodes lancea, agriophylla, achyranthes bidentata, safflower seed, magnolia flower bud (magnolia flower) and red ginseng, and water in an amount of 90 to 100 times the total weight of the mixture at 75 to 85 ℃ for 12 hours; a 2 nd step of washing rice, immersing the washed rice for about 4 hours (summer) to 6 hours (winter) to produce rice for brewing, mixing the rice for brewing with koji and yeast, and putting the mixture into a fermenter, and then adding 120 parts by weight of the extraction raw liquid extracted in the 1 st step to 100 parts by weight of the total weight of the rice and the koji; a 3 rd step of fermenting the mixture produced in the 2 nd step at 20 to 30 ℃ for 30 days and filtering the rice for brewing and the koji in the mixture with a filter screen after the fermentation is completed to produce a fermentation liquid; a 4 th step of putting the fermentation liquid produced in the 3 rd step into a thickener, concentrating the fermentation liquid at 45 to 70 ℃ for about 10 hours, putting the concentrated fermentation liquid into a freeze dryer, and drying the concentrated fermentation liquid at-20 to-70 ℃; a 5. step of pulverizing the 1 st composition concentrated and dried in the 4. sup. th step into powder by a pulverizer and then tableting the powder into a tablet form of 500mg to 700mg for easy ingestion; and a 6 th step of packaging the 2 nd composition in the form of a tablet manufactured in the 5 th step.
Furthermore, the present invention is characterized in that: 10-14 parts by weight of acanthopanax, 10-14 parts by weight of radix clematidis, 10-14 parts by weight of platycodon grandiflorum, 10-14 parts by weight of radix ophiopogonis, 7-10 parts by weight of cortex ulmi pumilae, 10-14 parts by weight of cistanche, 5-9 parts by weight of houttuynia cordata, 5-9 parts by weight of rhizoma atractylodis, 7-10 parts by weight of basil herb, 5-9 parts by weight of achyranthes bidentata, 5-9 parts by weight of safflower seed, 1-2 parts by weight of flos magnoliae, and 10-14 parts by weight of red ginseng in the step 1.
Furthermore, the present invention is characterized in that: in the step 2, the amount of the koji is 12 parts by weight and the amount of the yeast is 1 part by weight based on 100 parts by weight of the rice.
Furthermore, the present invention is characterized in that: and (3) the alcoholic strength of the fermentation liquor in the step (3) is 16-17.
Furthermore, the present invention is characterized in that: the moisture content of the 1 st composition dried by the 4 th step is less than 10%.
Furthermore, the present invention is characterized in that: the moisture content of the composition No. 2 subjected to the pastillation in the above-mentioned step 5 is less than 10 parts by weight of the whole.
The present invention can also provide a health food composition produced by any one of the above-described production methods, which uses a koji fermentation process.
The composition prepared by applying the preparation method of the invention can achieve the effects of relieving pain, relieving inflammation, relieving allergy, preventing various diseases of children in a growth period, improving sexual function, and improving digestive and intestinal functions by strengthening immunity and improving blood circulation.
In addition, the composition can be used as a composition having no side effects and excellent effects of enhancing immunity and improving blood circulation function, instead of existing chemical drugs.
In addition, the composition produced by fermentation has a higher absorption rate with respect to intake capacity and a larger amount of absorbed pharmacological components than the composition without fermentation, is convenient to take and easy to store, and can be effectively used as a health functional food and a pharmaceutical.
The present invention can be conveniently administered by being manufactured in the form of powder or tablet, and has not only functions such as prevention of cancer, dementia and diabetes, immunity enhancement, reduction of cholesterol in blood, enhancement of liver and kidney functions, enhancement of digestive ability and resolution of constipation, but also excellent effects of improving blood circulation function, pain (arthritis, rheumatoid arthritis, gout, angina pectoris and frozen shoulder, diabetes (blood sugar), rhinitis, asthma and sexual function.
Drawings
Fig. 1 is a flowchart of a manufacturing method to which the present invention is applied.
Detailed Description
Next, the main components used as the constitution of the present invention will be explained.
Acanthopanax senticosus is known as Acanthopanax, where Acantho stands for Vitex negundo and Panax means Baizhi disease. The acanthopanax senticosus has excellent effects of promoting blood circulation (blood cleaning effect: blood purification) and diminishing inflammation (otitis media, rhinitis, prostatitis, gastritis, arthritis, enteritis, allergic dermatitis and the like), has analgesic effects of relieving dysmenorrheal, headache, migraine, toothache and the like, has excellent effects on nervous systems, has a body fat decomposition effect, and can achieve excellent effects of aging and intelligence development by removing harmful oxygen.
Clematis root has a very rapid effect on such pain as lumbago, arthritis, neuralgia and shoulder and arm pain. In addition, the medicament also has the functions of clearing various wind evil invading the body, strengthening the functions of the five internal organs, treating soreness and pain symptoms of waist and knees, dredging blocked channels and collaterals and relieving pain, and is a common medicament for treating body soreness symptoms and the like caused by wind evil and damp. The clematis chinensis has good effects on aspects such as neuralgia, facial nerve paralysis, stroke, migraine, muscle paralysis, rheumatoid arthritis, knee soreness, waist pain, gout, hand and foot paralysis, throat stabbing pain and the like, particularly has the effects of quickly removing wind evil and damp in the body, dredging the channels and collaterals and relieving pain, and can be effectively applied to edema caused by nephritis due to excellent diuretic effect.
The main component of radix Platycodi is saponin, and radix Platycodi in the Chinese medicinal materials is used after peeling rhizome or air drying, and can be used for treating internal heat, lung heat, tonsillitis and diarrhea in Chinese medicinal composition.
The ophiopogon japonicus is a perennial herb of liliaceae, grows in groups in shade, is usually planted at the corner positions of atoms, is drought-resistant and cold-resistant, can be obtained by picking in spring or autumn, peeling and then drying in the sun, is sweet in taste and slightly bitter, and is used for treating sunstroke, heat stroke, myocarditis, chronic bronchitis, emphysema and the like in traditional Chinese medicine.
Cortex Ulmi Pumilae refers to bark or root bark of Ulmus pumila of Ulmaceae, and has effects in strengthening small intestine and bladder smooth muscle movement, relieving cough, astringing, and relieving inflammation.
Cistanche deserticola is a parasitic plant of the Orobanchaceae, has the scientific name of < Cistanche salsa (C.A.Mey.) G.Beck >, and has the functions of tonifying kidney, replenishing vital essence, moistening dryness and moistening intestines. Can be used for treating male sexual impotence, female infertility, leukorrhagia, metrorrhagia, lumbago, knee pain, blood depletion, and constipation.
Flos Magnoliae has special fragrance, pungent taste and warm property. In addition, it has effects of exciting, dispersing, lowering blood pressure, dispelling pathogenic wind, astringing locally, lowering blood pressure, exciting uterus, and resisting fungi, and has reported pharmacological effects such as tranquilizing effect, telangiectasia effect, antiinflammatory effect, blood pressure lowering effect, pain, tranquilizing effect, dermatophyte and Staphylococcus aureus inhibiting effect.
The houttuynia cordata has fishy smell, has the effects of oxidation resistance, antibiosis, anti-inflammation and dehumidification, has the best growth period of 6-8 months, and has the best drug property because the contents of quercetin and tannic acid are increased. In addition, the quercetin component in houttuynia cordata can expand the capillary vessels, remove the endotoxin in the blood vessels and help the excretion through urine, thereby helping the improvement of the blood circulation function.
Next, a manufacturing method to which the present invention is applied will be described with reference to examples and drawings.
< example 1>
Firstly, raw materials, namely acanthopanax, clematis root, platycodon root, dwarf lilyturf root, ulmus pumila bark, cistanche, houttuynia cordata, atractylodes lancea, basil, achyranthes bidentata, safflower seed, flos magnoliae, and red ginseng are prepared, screened, and then foreign matters are removed and washed.
The invention is characterized in that in the prepared raw materials, 10-14 parts by weight of acanthopanax, 10-14 parts by weight of radix clematidis, 10-14 parts by weight of platycodon grandiflorum, 10-14 parts by weight of radix ophiopogonis, 7-10 parts by weight of cortex ulmi pumilae, 10-14 parts by weight of cistanche, 5-9 parts by weight of houttuynia cordata, 5-9 parts by weight of rhizoma atractylodis, 7-10 parts by weight of griffonia simplicifolia, 5-9 parts by weight of achyranthes bidentata, 5-9 parts by weight of safflower seeds, 1-2 parts by weight of flos magnoliae and 10-14 parts by weight of red ginseng are included.
The method comprises the step of boiling a mixed material obtained by mixing acanthopanax, clematis root, platycodon root, ophiopogon root, ulmus pumila bark, cistanche, houttuynia, atractylodes, monkshood, achyranthes bidentata, safflower seed, flos magnoliae, and red ginseng, and water in an amount of 90-100 times the weight of the mixed material at 75-85 ℃ for 12 hours to extract an extraction stock solution. (1 st step)
Next, rice for brewing was produced by washing and immersing the rice for about 4 hours (summer) to 6 hours (winter), then koji and yeast were mixed with the rice for brewing and the mixture was put into a fermenter, and then 120 parts by weight of the extraction stock solution was added to 100 parts by weight of the total weight of the rice and the koji. (step 2)
In this case, in the step 2, the koji is 12 parts by weight and the yeast is 1 part by weight based on 100 parts by weight of the rice.
Then, the mixture is fermented at 20 to 30 ℃ for 30 days, and the rice for brewing and the koji are filtered by a filter screen to produce a fermentation solution. (step 3)
The alcoholic strength of the fermentation liquid produced in the above step 3 is preferably 16 to 17.
Next, the fermentation liquid produced in the above step 3 is put into a thickener and concentrated at 45 to 70 ℃ for about 10 hours, and then the concentrated liquid is put into a freeze-dryer and dried at-20 to-70 ℃ so that the moisture content is less than 10%. (step 4)
Next, the 1 st composition dried in the 4 th step is pulverized by a pulverizer and then is tableted into a tablet form of 500 to 700mg in weight for easy ingestion. (step 5)
Finally, the 2 nd composition, which is tabletted in the 5 th step, is packaged. (step 6)
At this time, the above composition 2 in the form of a tablet can be vacuum-packed into, for example, a polyethylene terephthalate (PET) polyethylene hygienic container or the like.
In addition, 90g of the 1 month-use amount can be packaged in one group based on 3g of the daily reference amount in the above-described packaging process, so that the user does not need to confirm the number of tablets when taking the tablets.
In addition, the health food composition using the koji fermentation process manufactured through the above-described steps is based on 6 tablets taken 1 time a day before meals, but does not cause side effects when taken 2 to 3 times a day according to a health state, can enhance the improvement and prevention effects of various diseases, and has advantages of no toxicity and side effects, long-term storage, and convenience in carrying.
The present invention is described in detail with reference to the embodiments, but the present invention is not limited to the embodiments, and various changes and modifications can be made without departing from the scope of the present invention.
For example, although the above embodiment has been described in the case of taking the tablets, the present invention is not limited thereto, and the tablets may be processed into granules, fine powders, purifiers, powders, and the like for administration.

Claims (7)

1. A method for producing a health food composition by a koji fermentation process, comprising:
a step 1 of boiling a mixture obtained by mixing acanthopanax, clematis root, platycodon root, ophiopogon root, ulmus pumila bark, cistanche, houttuynia cordata, atractylodes lancea, agriophyllum squarrosum, achyranthes bidentata, safflower seed, flos magnoliae liliflorae and red ginseng, and water in an amount of 90-100 times the total weight of the mixture at 75-85 ℃ for 12 hours to extract an extract stock solution;
a 2 nd step of washing rice and immersing the washed rice for about 4 to 6 hours to produce rice for brewing, mixing koji and yeast with the rice for brewing, and putting the mixture into a fermenter, and then adding 120 parts by weight of the extraction raw liquid extracted in the 1 st step to 100 parts by weight of the total weight of the rice and the koji;
a 3 rd step of fermenting the mixture produced in the 2 nd step at 20 to 30 ℃ for 30 days and filtering the rice for brewing and the koji in the mixture with a filter screen after the fermentation is completed to produce a fermentation liquid;
a 4 th step of putting the fermentation liquid produced in the 3 rd step into a thickener, concentrating the fermentation liquid at 45 to 70 ℃ for about 10 hours, putting the concentrated fermentation liquid into a freeze dryer, and drying the concentrated fermentation liquid at-20 to-70 ℃;
a 5 th step of tableting the 1 st composition, which is concentrated and dried in the 4 th step, into a tablet form of 500mg to 700mg size for easy ingestion after pulverizing the composition into powder by a pulverizer; and the number of the first and second groups,
and 6. a step of packaging the 2 nd composition in the form of tablets manufactured in the step 5.
2. The method for producing a health food composition using a koji fermentation process according to claim 1, wherein:
10-14 parts by weight of acanthopanax, 10-14 parts by weight of radix clematidis, 10-14 parts by weight of platycodon grandiflorum, 10-14 parts by weight of radix ophiopogonis, 7-10 parts by weight of cortex ulmi pumilae, 10-14 parts by weight of cistanche, 5-9 parts by weight of houttuynia cordata, 5-9 parts by weight of rhizoma atractylodis, 7-10 parts by weight of grifola frondosa, 5-9 parts by weight of radix achyranthis bidentatae, 5-9 parts by weight of safflower seeds, 1-2 parts by weight of flos lonicerae and 10-14 parts by weight of red ginseng in the step 1.
3. The method for producing a health food composition using a koji fermentation process according to claim 1, wherein:
in the step 2, the amount of the koji is 12 parts by weight and the amount of the yeast is 1 part by weight based on 100 parts by weight of the rice.
4. The method for producing a health food composition using a koji fermentation process according to claim 1, wherein:
and (3) the alcoholic strength of the fermentation liquor in the step (3) is 16-17.
5. The method for producing a health food composition using a koji fermentation process according to claim 1, wherein:
the moisture content of the 1 st composition dried by the 4 th step is less than 10%.
6. The method for producing a health food composition using a koji fermentation process according to claim 1, wherein:
the moisture content of the composition No. 2 subjected to the pastillation in the above-mentioned step 5 is less than 10 parts by weight of the whole.
7. A health food composition using a koji fermentation process manufactured by the method according to any one of claims 1 to 6.
CN202010488734.4A 2019-06-28 2020-06-02 Health food composition using koji fermentation process and method for producing the same Pending CN112137079A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020190077535A KR20210001439A (en) 2019-06-28 2019-06-28 Health food Composition and manufacture method using yeast fermentation method
KR10-2019-0077535 2019-06-28

Publications (1)

Publication Number Publication Date
CN112137079A true CN112137079A (en) 2020-12-29

Family

ID=73891861

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010488734.4A Pending CN112137079A (en) 2019-06-28 2020-06-02 Health food composition using koji fermentation process and method for producing the same

Country Status (2)

Country Link
KR (1) KR20210001439A (en)
CN (1) CN112137079A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230056295A (en) * 2021-10-20 2023-04-27 파낙스바이오주식회사 Food composition for preventing and improving osteoporosis comprising fermented eleutherococcus senticosus
KR20230067999A (en) 2021-11-10 2023-05-17 주식회사 일영이푸드 The method of fermenting duck meat using soybean paste yeast and fermented duck meat prepared through it
KR20230152904A (en) 2022-04-28 2023-11-06 경북대학교 산학협력단 Composition Containing the Extract from the leaf of Clematis terniflora var. mandshurica (Rupr.) Ohwi for the Prevention or Treatment of Asthma or Allergic Disease
CN116870053A (en) * 2023-06-20 2023-10-13 山东第一医科大学附属省立医院(山东省立医院) Medicine for improving sexual function and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101548203B1 (en) * 2015-01-21 2015-09-14 한방약초힐링 농업회사법인주식회사 Manufacturing method of ferment pill containing herb and omega
KR101578068B1 (en) * 2015-04-08 2015-12-16 김경일 Health supplementing food for alleviating symptoms of joint pathologies and a preparation method thereof

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101158739B1 (en) 2010-04-19 2012-06-22 주식회사 참선진 종합식품 Manufacturing method of herbal medicine vegetable juice for improvement of blood circulation, herbal medicine vegetable juice for improvement of blood circulation manufactured by the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101548203B1 (en) * 2015-01-21 2015-09-14 한방약초힐링 농업회사법인주식회사 Manufacturing method of ferment pill containing herb and omega
KR101578068B1 (en) * 2015-04-08 2015-12-16 김경일 Health supplementing food for alleviating symptoms of joint pathologies and a preparation method thereof

Also Published As

Publication number Publication date
KR20210001439A (en) 2021-01-06

Similar Documents

Publication Publication Date Title
CN103719498B (en) A kind of Siberian solomonseal rhizome health-care tea improving immunity and preparation method thereof
CN112137079A (en) Health food composition using koji fermentation process and method for producing the same
CN107029146A (en) A kind of clearing lung and eliminating phlegm air making-up and spleen enlivening supports Chinese medicine composition of lung and preparation method thereof
CN106954843A (en) A kind of composite plant enzyme stoste, feature composite plant enzyme stoste and preparation method thereof and functional food
CN108524814A (en) A kind of Chinese medicine composition and preparation method thereof for reducing blood glucose
CN104667135B (en) A kind of pharmaceutical composition, health products and preparation method
CN104845797B (en) Health-care dark plum-mulberry wine and preparation method thereof
CN104208581A (en) Schisandra chinensis health care oral liquid capable of preventing alcoholic liver and preparation method thereof
CN105708970B (en) A kind of health food with function of blood sugar reduction
KR20160119999A (en) Gongjindan based on dongibogam and method of manufacturing the same
CN102225100A (en) Chinese medicinal formulation for treating cardiovascular and cerebrovascular diseases and preparation process of products thereof
CN101537160B (en) Health product for toxicant elimination and beauty maintenance
KR20120058672A (en) Korean Herb Tea composing of extract from Spring onion root and Method preparing thereof
CN106581166A (en) Anti-fatigue food, health product or pharmaceutical composition
CN105456390A (en) Clinical mixed preparation for cardiovascular department and preparation method
CN105535416A (en) Medicine for treating thyroid nodules and preparation method
CN105663926A (en) Uric acid-reducing plant enzyme and preparation method thereof
CN108684992A (en) A kind of alcohol-decomposing beverage of plant formula and preparation method thereof of energy Quick sobering
CN108079219A (en) A kind of topical composition for treating burn and scald and preparation method thereof
CN108057107A (en) A kind of pharmaceutical composition of rapid drop and elimination malignant tumour and preparation method thereof
CN103960415A (en) Weight-losing health herbal tea and preparation method thereof
CN1115159C (en) Red sage containing medicine composition and its preparation and use
CN108159191B (en) Composition for tonifying yang and invigorating kidney, application and oral liquid and preparation method thereof
CN105455125A (en) Arillus longan oral solution capable of improving immunity, and preparation method for oral solution
CN107898967A (en) A kind of external product for senile dementia and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20201229

WD01 Invention patent application deemed withdrawn after publication