KR100547990B1 - fermented and ripened composite using wild plants and method for producing thereof - Google Patents
fermented and ripened composite using wild plants and method for producing thereof Download PDFInfo
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- KR100547990B1 KR100547990B1 KR1020030094392A KR20030094392A KR100547990B1 KR 100547990 B1 KR100547990 B1 KR 100547990B1 KR 1020030094392 A KR1020030094392 A KR 1020030094392A KR 20030094392 A KR20030094392 A KR 20030094392A KR 100547990 B1 KR100547990 B1 KR 100547990B1
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- fermentation
- pine
- earthenware
- sucrose
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- 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
Abstract
본 발명은 산야초를 이용한 발효숙성 조성물 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디를 시기 별로 채취하여 건조 가공하는 산야초 채취 및 건조단계; 상기 각각의 원료를 자당과 1:2 중량비로 혼합하여 질그릇 항아리에 담되, 원료와 자당을 각기 한 층씩 쌓아 질그릇 항아리의 80％를 채우는 저장단계; 상기 각 원료와 자당으로 채워진 18개의 질그릇 항아리의 입구를 봉한 뒤 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 두고 10∼15℃ 온도로 6∼8개월 동안 발효·숙성시키는 1차 발효단계; 상기 발효된 각각의 원료를 여과시켜 액체만 걸러 내는 발효액 여과단계; 상기 여과된 18종의 발효액을 혼합하는 배합단계; 상기 배합된 18종의 발효액을 질그릇에 70％ 채우고 입구를 봉한 뒤 10∼15℃ 온도로 1∼2년 동안 발효·숙성시키는 2차 발효단계;로 이루어져서, 섭취시 부작용이 없고 인체에 빠르게 흡수될 수 있으며, 각종 병에 대한 면역력을 증가시키고 신진대사를 활발하게 작용시킬 수 있을 뿐 아니라 각종 병의 치유와 체질개선 등에 효과가 있다. The present invention relates to a fermentation ripening composition using Sanyacho, and a method for producing the same, and more specifically, rice, yulmu, sesame tree, Seokchangpo, Cheonma, oak, oak mistletoe, filed, pine, pine (gold) Harvesting and drying step of harvesting and drying the sewage, astronomical dong, wormwood (apple leaf), swimming, pine, arbor (wood), and stalks at different times; A storage step of mixing each of the raw materials with sucrose in a 1: 2 weight ratio to put them in a earthenware jar, and stacking each of the raw materials and sucrose one by one to fill 80% of the earthenware jar; A first fermentation step of sealing the inlet of the 18 earthenware jars filled with each raw material and sucrose and then covering the lid in a dark, air-flowable place for 6-8 months at a temperature of 10-15 ° C .; A fermentation broth filtration step of filtering each of the fermented raw materials to filter only the liquid; Mixing step of mixing the filtered 18 kinds of fermentation broth; Secondary fermentation step of fermenting and maturing the compounded 18 kinds of fermentation broth 70% in the vessel and sealing the inlet for 1 to 2 years at a temperature of 10 to 15 ℃; consisting of, there is no side effect when ingested and quickly absorbed by the human body It can increase the immunity against various diseases and actively act on metabolism, and is effective in the healing and constitution improvement of various diseases.
발효숙성 조성물Fermentation Aging Composition
Description
본 발명은 산야초를 이용한 발효숙성 조성물 및 그의 제조방법에 관한 것으로 더욱 상세하게는 한국의 산야초 중 약용식물을 사계절 시기별로 채취하여 각각 발효시키고 그 발효액을 혼합하여 숙성시키는 방법으로, 약용식물이 함유하고 있는 성분들을 효과적으로 섭취할 수 있도록 한 조성물을 제조함으로써 각종 병에 대한 면역력 증강 및 신진대사를 활발하게 작용 시킬 수 있는 산야초를 이용한 발효숙성 조성물 및 그의 제조방법에 관한 것이다.The present invention relates to a fermentation ripening composition using San-Yacho and a method for producing the same. More specifically, the method of harvesting the medicinal plants from the four seasons of Korea for each season, fermented and mixed with the fermentation broth, the medicinal plants contain The present invention relates to a fermentation ripening composition using San-ya-cho and the method of preparing the same, which can effectively increase the immunity and metabolism of various diseases by preparing a composition to effectively ingest the components.
21세기로 접어들면서, 급격한 경제성장 및 산업발전과 더불어 야기된 대기, 수질, 토양오염과 같은 각종 환경오염과, 급박하게 돌아가는 현대사회 속에서 남녀노소를 막론하고 연속적으로 받고 있는 스트레스가 원인이 되어 현대 의술과 약으로도 치료가 되지 않는 불치병과 난치병, 우울·불안·적응장애·스트레스로 인한 각종 자율신경계 증상 등 정신과적 증상을 야기시키는 무기력증 등이 발생되어 현대인을 괴롭히고 있다. 또한, 식생활의 서구화로 인한 영양과잉섭취와 운동부족으로 인해 다양한 질병들이 발생되어 현대인의 삶에 활기를 떨어뜨리고 있다.As we enter the 21st century, various environmental pollutions such as air, water quality and soil pollution caused by rapid economic growth and industrial development, and stresses that are continuously received regardless of age or gender in the rapidly moving modern society It is plaguing modern people with lethargy that causes psychiatric symptoms such as incurable diseases, incurable diseases, depression, anxiety, adaptation disorder, and stress that are not treated with modern medicine and medicine. In addition, due to nutritional over-ingestion and lack of exercise due to the westernization of the diet, various diseases are caused to liven up the lives of modern people.
인간이 과학적으로 만든 합성 항생물질은 치료의 한계가 있으며 크고 작은 부작용이 따를 수 있다. 그러나 한국의 기후와 토질에서 자생하는 한국 산야초에서 추출한 각종 약효 성분은 한국인의 체질에 맞고 부작용이 없으며 각종 증상에 우수한 치유력을 갖고 있는 것으로 알려져 있다. 따라서, 현대 의학의 치유 한계를 극복할 수 있는 길은 한국의 산과 들에서 자라난 산야초와 곡물에서 천연항생물질과 인체에 반드시 필요한 각종 미네랄 등 식물이 갖고 있는 중요한 영양성분을 섭취하는 것이다. Synthetic antibiotics made by humans have limitations and can have large and small side effects. However, various medicinal ingredients extracted from Korean Sanyacho, which grows in Korea's climate and soil, are known to be suitable for Korean constitution, have no side effects, and have excellent healing powers for various symptoms. Therefore, the way to overcome the healing limitations of modern medicine is to consume the important nutritional components of plants, such as natural antibiotics and various minerals that are essential to the human body, from wild vegetables and grains grown in Korean mountains and fields.
우리나라는 사계절이 뚜렷하게 구분되어 있으며 토질 또한 세계 어느 나라보다 약리작용을 가능케 하는 성분이 많이 함유되어 있다. 따라서, 사계절이 뚜렷한 한국의 산과 들에서 자라난 산야초는 자생과정 중 더위, 추위, 온화함, 서늘함을 극복하면서 각종 미네랄, 게르마늄, 알카로이드, 다당체, 사포닌, 필수아미노산류, 단백질, 알기닌, 쎌레늄, 마그네슘 등을 풍부하게 함유하고 있다. 이 중 사람에게 필요한 천연 다당체, 필수아미노산 등은 체내에서 합성이 불가능하기 때문에 체외로부터 섭취해야 되는 중요한 영양소이며 그 밖에 수 많은 종류의 특수 천연 영양성분들이 다량 함축되어 있다. In Korea, the four seasons are distinctly divided, and the soil is also richer in ingredients than any other country. Therefore, Sanyacho, which grows in the mountains and fields of Korea with four distinct seasons, overcomes the heat, cold, mildness, and coolness of the native plants, and various minerals, germanium, alkaloids, polysaccharides, saponins, essential amino acids, proteins, arginine, wrennium, magnesium It contains abundantly. Among them, natural polysaccharides and essential amino acids, which are necessary for humans, are important nutrients to be consumed from the outside because they cannot be synthesized in the body, and many other kinds of special natural nutrients are implied.
본 원인은 한국 산야초의 특유성과 우수한 약효성에 착안하여 이를 연구한 것으로, 본 발명의 목적은 천연영양성분, 천연항생물질을 함유하고 있는 갖가지 산야초와 곡물을 사계절 중 최적의 시기별로 채취하고 개별적으로 발효시킨 다음 배합하여 발효·숙성시킴으로써 부작용이 없고 각종 병에 대한 면역력을 증가시키며 신진대사를 활발하게 작용시킬 수 있는 산야초를 이용한 발효숙성 조성물의 제조방법을 제공하는 것이다.The main cause of this study was to focus on the peculiarity and excellent medicinal efficacy of Korean wild grasses. The object of the present invention is to collect various wild grasses and grains containing natural nutrients and natural antibiotics at optimal times of the four seasons and ferment them individually. After fermentation and maturation by mixing, there is no side effect, increasing immunity against various diseases, and providing a method for preparing a fermentation ripening composition using San-yacho which can actively act on metabolism.
본 발명의 또 다른 목적은 한국의 천연 산야초를 적정 온도, 조건 및 공정으로 발효·숙성시켜 제조함으로써 인체에 빠르게 흡수될 수 있을 뿐 아니라 각종 병치유와 체질개선 등에 높은 효과를 기대할 수 있는 산야초를 이용한 발효숙성 조성물을 제공하는 것이다.Another object of the present invention is to produce a fermented and matured natural wild grass in Korea at an appropriate temperature, conditions and processes, which can be quickly absorbed by the human body, using a wild grass that can be expected to have a high effect on various diseases and constitution improvement It is to provide a fermentation ripening composition.
상기한 목적을 달성하기 위한 수단으로서 본 발명의 산야초를 이용한 발효숙성 조성물은 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디를 시기 별로 채취하여 건조 가공하고, 상기 각 원료를 자당과 1:2 중량비로 하여 원료마다 다른 질그릇 항아리에 80％씩 채워 담고, 입구를 봉한 뒤 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 두고 10∼15℃ 온도로 6∼8개월 동안 발효·숙성시킨 다음, 각각의 발효된 원료를 여과시켜 액체만 걸러 낸 뒤 혼합한 다음, 상기 배합된 18종의 발효액을 질그릇에 채우고 입구를 봉한 뒤 10∼15℃ 온도로 1∼2년 동안 발효·숙성시켜 이루어지는 것을 특징으로 한다.Fermentation ripening composition using the wild grasses of the present invention as a means for achieving the above object is rice, yulmu, hemberry, spearwood, cheonma, oak, oak mistletoe, filed, pine, pine (gold) Collect astronomical dong, wormwood (leaf), swimming, pine, arbor (wood), and stalks at different times and dry them. Fill each 80% of each raw material in a clay pot with a sucrose and 1: 2 weight ratio. After sealing the inlet, cover it in a dark, air-flowable place, and ferment and mature it at a temperature of 10-15 ℃ for 6-8 months, filter each fermented raw material, filter it, and mix it. 18 kinds of the above fermented broth are filled in a vessel, the inlet is sealed, and then fermented and matured at a temperature of 10 to 15 ° C. for 1 to 2 years.
또, 본 발명의 산야초를 이용한 발효숙성 조성물은 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디를 시기 별로 채취하여 건조 가공하고, 상기 각 원료를 자당과 1:2 중량비로 하여 원료마다 다른 질그릇 항아리에 80％씩 채워 담고, 입구를 봉한 뒤 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 두고 10∼15℃ 온도로 6∼8개월 동안 발효·숙성시킨 다음, 각각의 발효된 원료를 여과시켜 액체만 걸러 낸 뒤 혼합한 다음, 상기 배합된 18종의 발효액을 음용기에 넣고 산소주입기로 산소를 첨가하고 밀봉하여 어두운 숙성실에서 0∼5℃ 온도로 1∼2년 동안 저온 숙성시켜 이루어지는 것을 특징으로 한다.In addition, the fermentation ripening composition using the wild grass of the present invention is rice, yulmu, hemberry, stone spear, cheonma, oak, oak mistletoe, rope, pine, pine (gold), arrow, sewage, cheonmundong, mugwort (apple leaf), Swim, pine, arbor, and bark are collected and dried at different times, and each raw material is mixed with sucrose and 1: 2 by weight in 80% clay jars for each raw material. Covered in a dark, air-flowable place and fermented and matured at a temperature of 10 to 15 ° C. for 6 to 8 months, each of the fermented raw materials is filtered, filtered and mixed, and then the 18 kinds of fermented broths blended above. It was added to the drinking machine in the oxygen injector to add oxygen and sealed, characterized in that the low-temperature aging for 1-2 years at 0-5 ℃ temperature in a dark aging room.
상기 18종의 발효액 배합 비율은 벼 8∼10중량％: 율무 1∼3중량％: 호깨나무열매 0.5∼1.5중량％: 석창포 0.5∼1.5중량％: 천마 1∼2.5중량％: 엄나무 4∼6중량％: 참나무겨우살이 13∼15중량％: 줄풀 6∼8중량％: 잣나무 1∼2.5중량％: 인동(금은화) 3∼5중량％: 화살나무 1∼2중량％: 하수오 1∼3중량％: 천문동 3∼5중량％: 쑥(애엽) 4∼5중량％: 수영 10∼12중량％: 소나무 2∼3중량％: 두릅(총목) 8∼12중량％: 퉁퉁마디 3∼5중량％으로 한다.The ratio of the above 18 kinds of fermentation broths is 8 to 10% by weight: 1 to 3% by weight of rice barley: 0.5 to 1.5% by weight of sesame tree fruit: 0.5 to 1.5% by weight of spearmint: 1 to 2.5% by weight of horsewood: 4 to 6% by weight of oak %: Oak mistletoe 13-15% by weight: 6-8% by weight of rowan: 1-2.5% by weight of pine trees: 3-5% by weight of copper (gold and silver coins): 1-2% by weight of arrowwood: 1-3% by weight of sewage 3-5 weight%: Mugwort (leafy) 4-5 weight%: Swimming 10-12 weight%: Pine 2-3 weight%: Arrangement (total neck) 8-12 weight%: 3 to 5 weight%
본 발명에 따른 산야초를 이용한 발효숙성 조성물의 제조방법은 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디를 시기 별로 채취하여 건조 가공하는 산야초 채취 및 건조단계; 상기 각각의 원료를 자당과 1:2 중량비로 혼합하여 질그릇 항아리에 담되, 원료와 자당을 각기 한 층씩 쌓아 질그릇 항아리의 80％를 채우는 저장단계; 상기 각 원료와 자당으로 채워진 18개의 질그릇 항아리의 입구를 봉한 뒤 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 두고 10∼15℃ 온도로 6∼8개월 동안 발효·숙성시키는 1차 발효단계; 상기 발효된 각각의 원료를 여과시켜 액체만 걸러 내는 발효액 여과단계; 상기 여과된 18종의 발효액을 혼합하는 배합단계; 상기 배합된 18종의 발효액을 질그릇에 70％ 채우고 입구를 봉한 뒤 10∼15℃ 온도로 1∼2년 동안 발효·숙성시키는 2차 발효단계;로 이루어진다.Fermentation ripening composition using wild grasses according to the present invention is rice, yulmu, sesame, spear, cheonma, oak, oak mistletoe, rope, pine, pine (gold), arrowwood, sewage, cheonmundong, wormwood ) Sanyacho harvesting and drying step of harvesting, drying, swimming, pine, arthropods and spurs by period; A storage step of mixing each of the raw materials with sucrose in a 1: 2 weight ratio to put them in a earthenware jar, and stacking each of the raw materials and sucrose one by one to fill 80% of the earthenware jar; A first fermentation step of sealing the inlet of the 18 earthenware jars filled with each raw material and sucrose and then covering the lid in a dark, air-flowable place for 6-8 months at a temperature of 10-15 ° C .; A fermentation broth filtration step of filtering each of the fermented raw materials to filter only the liquid; Mixing step of mixing the filtered 18 kinds of fermentation broth; Consisting of the 18 kinds of the fermentation broth blended 70% in the earthenware bowl, the inlet is sealed and then fermented and matured at a temperature of 10 to 15 ° C. for 1 to 2 years.
또, 본 발명에 따른 산야초를 이용한 발효숙성 조성물의 또 다른 제조방법은 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디를 시기 별로 채취하여 건조 가공하는 산야초 채취 및 건조단계; 상기 각각의 원료를 자당과 1:2 중량비로 혼합하여 원료마다 다른 질그릇 항아리에 담되, 원료와 자당을 각기 한 층씩 쌓아 질그릇 항아리의 80％를 채우는 저장단계; 상기 각 원료와 자당으로 채워진 18개의 질그릇 항아리의 입구를 봉한 뒤 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 두고 10∼15℃ 온도로 6∼8개월 동안 각기 발효·숙성시키는 1차 발효단계; 상기 발효된 각각의 원료를 여과시켜 액체만 걸러 내는 발효액 여과단계; 상기 여과된 18종의 발효액을 혼합하는 배합단계; 상기 배합된 18종의 발효액을 음용기에 넣고 산소주입기로 산소를 첨가한 뒤 밀봉하여 어두운 숙성실에 두고 0∼5℃ 온도로 1∼2년 동안 저온 숙성시키는 단계;로 이루어진다.In addition, another method for producing a fermentation ripening composition using wild grasses according to the present invention is rice, Yulmu, Sesame tree, Sukchangpo, Cheonma, oak, oak mistletoe, filed, pine, pine (gold), arrow, sewage, cheonmundong Harvesting and drying step of harvesting and drying the wormwood (leafy), swimming, pine, arbor (wood), spurs; A storage step of mixing each of the raw materials with sucrose in a 1: 2 weight ratio and placing them in different earthenware jars for each raw material, and stacking the raw material and sucrose one by one to fill 80% of the earthenware jars; A first fermentation step of sealing the inlets of the 18 earthenware jars filled with each raw material and sucrose and then covering them with lids in a dark and airy place for 6-8 months at a temperature of 10-15 ° C. for 6-8 months; A fermentation broth filtration step of filtering each of the fermented raw materials to filter only the liquid; Mixing step of mixing the filtered 18 kinds of fermentation broth; 18 kinds of the above fermented broth are put in a drinking machine, oxygen is added by an oxygen injector, and then sealed and placed in a dark aging room at a temperature of 0-5 ° C. for 1-2 years at low temperature.
본 발명에 따르면, 상기 배합단계에서 18종의 발효액 배합 비율은 벼 8∼10중량％: 율무 1∼3중량％: 호깨나무열매 0.5∼1.5중량％: 석창포 0.5∼1.5중량％: 천마 1∼2.5중량％: 엄나무 4∼6중량％: 참나무겨우살이 13∼15중량％: 줄풀 6∼8중량％: 잣나무 1∼2.5중량％: 인동(금은화) 3∼5중량％: 화살나무 1∼2중량％: 하 수오 1∼3중량％: 천문동 3∼5중량％: 쑥(애엽) 4∼5중량％: 수영 10∼12중량％: 소나무 2∼3중량％: 두릅(총목) 8∼12중량％: 퉁퉁마디 3∼5중량％인 것을 특징으로 한다.According to the present invention, the blending ratio of the 18 kinds of fermentation broth in the blending step is 8 to 10% by weight: 1 to 3% by weight of mule: 0.5 to 1.5% by weight of sesame tree fruit: 0.5 to 1.5% by weight of spear cloth: 1 to 2.5 Weight%: oak 4-6% by weight: oak mistletoe 13-15% by weight: 6-8% by weight of stump: 1-2.5% by weight pine: 3-5% by weight of copper (gold and silver coins): 1-2% by weight of arrowwood: 1 to 3% by weight of sewage: 3 to 5% by weight of astronomical dong: 4 to 5% by weight of mugwort (leaf): 10 to 12% by weight of swimmers: 2 to 3% by weight of pine: 8 to 12% by weight of thigh It is characterized by the fact that it is 3 to 5% by weight.
이하 본 발명의 산야초를 이용한 발효숙성 조성물의 제조방법을 상세히 설명한다.Hereinafter, a method for preparing a fermentation ripening composition using wild grass of the present invention will be described in detail.
우선, 본 발명에 사용되는 한국의 산야초를 시기별로 채취하고 각각 원료마다 적합한 조건으로 건조시키는 가공을 하여 원료를 준비한다. 본 발명에 사용되는 원료는 벼, 율무, 호깨나무열매, 석창포, 천마, 엄나무, 참나무겨우살이, 줄풀, 잣나무, 인동(금은화), 화살나무, 하수오, 천문동, 쑥(애엽), 수영, 소나무, 두릅(총목), 퉁퉁마디이다.First, the raw material of the Korean wild grasses used in the present invention is collected at each time and processed to dry under appropriate conditions for each raw material to prepare raw materials. Raw materials used in the present invention are rice, yulmu, hemberry, stone spear, cheonma, oak, oak mistletoe, filed, pine, pine (gold and silver), arrowwood, sewage, astronomical dong, wormwood (apple leaf), swimming, pine, elm (Shepherd), it is a bite.
벼는 10∼11월에 수확하여 통풍이 잘 되는 건조한 곳에서 자연건조시킨다. 벼를 도정하되, 쌀겨층과 배까지 제거하여 백미를 만들기 보다 본 발명에서는 쌀알을 감싸고 있는 왕겨를 0.8∼1분도로 도정한 현미로 준비하는 것이 영양면에서 좋다.Rice is harvested in October-November and dried naturally in a well-ventilated dry place. Although rice is milled, rice bran layer and pears are removed to make white rice. In the present invention, it is better to prepare rice hull wrapped in rice grains with brown rice, which has been inverted at 0.8 to 1 minute.
현미를 구성하고 있는 주요성분은 단백질, 지방, 당질, 회분, 섬유소, 칼슘, 인, 철, 마그네슘, 비타민B1, 비타민B2, 판토텐산, 피오친, 비타민B6, 비타민K, 비타민E, 휘친산으로서, 현미는 섭취시 휘친산과 판토텐산의 해독작용과 식품첨가물, 공해오염물질, 화학약품 등의 독을 체외로 배설하는 주요한 기능이 있다. 특히 휘친산은 독물 분해·배제작용이 월등하여 간을 튼튼하게 하고, 피로회복 작용뿐 아니라, 세포의 분해와 합성을 도와 나쁜 세포를 배제하여 정상세포를 새롭게 만드는 기능을 한다. 비타민 B군이나 비타민 E도 해독작용을 갖는다.The main components of brown rice are protein, fat, sugar, ash, fiber, calcium, phosphorus, iron, magnesium, vitamin B1, vitamin B2, pantothenic acid, piotin, vitamin B6, vitamin K, vitamin E, and phytic acid. Brown rice has the main function of detoxification of whicin acid and pantothenic acid and excretion of toxins such as food additives, pollution pollutants and chemicals in vitro. In particular, whicin acid has a strong toxin disintegration and excretion to strengthen the liver, fatigue recovery, as well as cell decomposition and synthesis to help the function of the normal cells by removing bad cells. Vitamin B group and vitamin E also have detoxification.
상술된 바와 같은 성분 및 효능을 갖는 현미를 분쇄기에 넣고 가루로 분쇄한다. Brown rice having the ingredients and efficacy as described above is placed in a grinder and ground to a powder.
율무는 9∼10월에 채취하여 햇볕에 건조시키는 선가공을 한 뒤 다시 서늘한 곳에서 약 1개월간 건조시킨 다음 가루로 분쇄한다.Yulmu is harvested in September-October and sun-dried, then dried in a cool place for about a month and then ground into powder.
율무는 의이인(薏苡仁)이라고도 하며 율무의 종피를 제거한 씨로서 그 형태는 난형∼넓은 난형이며 양끝은 다소 오목하고 길이는 약 6mm, 너비는 약 5mm이다. 특징으로는 약간의 특이한 냄새가 있고 맛은 조금 달며 이 사이에 점착한다. 폐를 보하고 오줌을 잘 나가게 하며 열을 내리고 고름을 빼내는 효능이 있다. 건비삼습(健脾渗濕), 소변불리(小便不利), 각기, 맹장염, 신장염(콩팥질환), 폐질환, 이뇨, 소염 작용, 근급구련(筋急拘攣), 불가굴신(不可屈伸), 지소갈(止消渴), 보폐청열(補肺淸熱), 그 밖에 종기가 아물지 않을 때, 물사마귀 등에 쓰인다.Yulmu is also called Ui-in (薏苡仁), which removes the seed of Yulmu. Its shape is ovate to wide ovate, both ends are somewhat concave, about 6mm long and about 5mm wide. It has a slight peculiar smell, tastes a little sweet and sticks in between. Lungs, urine is good to go out, heat and pus is effective. Gunbi swelling, urinary deficiency, each, appendicitis, nephritis, kidney disease, pulmonary disease, diuresis, anti-inflammatory effect, musculoskeletal pain, incurable sinus It is used for jisokal (보), boiled blue heat (補肺 淸 熱), and other boils when the boil does not heal.
호깨나무열매는 8∼12월에 채취하여 서늘하고 그늘진 곳에서 1차 건조한 후 잘게 분쇄하여 다시 약 1개월간 그늘진 곳에서 건조시킨다.Sesame seeds are collected in August-December and dried first in a cool and shady place, then crushed finely and dried in a shady place for about one month.
헛개나무(지구자나무)(Hovenia dulcis Thunb.)는 호깨나무로도 불리며 한자로는 지구자라고도 한다. 이 나무의 열매는 익으면 열매의 대궁이 멋대로 굵어져 울퉁불퉁하게 되는 데 갈색을 내고 크기는 약 8㎜정도 이며 과경(果梗)은 달기 때문에 식용으로 하고 과주(果酒)를 담그기도 한다. 헛개나무 열매는 알콜 분해효소(ADH)와 아세트알데히드(ALDH)의 활성을 증진시켜 숙취 해소에 도움을 주는 것으로 알려져 약용으로도 쓰인다. 간장의 기능을 높여주고 간에 쌓인 독을 풀 어주어 술독, 공해독으로 인한 각종 간장질환에 효능이 뛰어나다. 알코올중독, 숙취, 간염, 식중독, 간경화, 치질, 부종, 당뇨병 등에 쓰인다. Hovenia dulcis Thunb. Is also called a sesame tree and is also called a terrestrial tree. When the fruit of this tree is ripe, the large bow of the fruit becomes thick and uneven, and it is brown, about 8㎜ in size, and its fruit diameter is sweet, so it is edible and soaks in fruit wine. Barberry fruit is known to help hangovers by enhancing the activity of alcohol degrading enzymes (ADH) and acetaldehyde (ALDH). It enhances the function of the liver and releases the poison accumulated in the liver, and is effective in various liver diseases caused by alcohol poisoning and pollution. Alcoholism, hangover, hepatitis, food poisoning, cirrhosis, hemorrhoids, edema, diabetes, etc. are used.
석창포는 2∼3월, 9∼11월에 채취하여 통풍이 잘 되는 그늘에서 3∼4개월 건조시켜 가공한 후 다시 1개월 정도 어두운 곳에서 건조시킨다.Seokchangpo is collected in February-March, September-November, dried for 3-4 months in a well-ventilated shade, and then dried again in a dark place for about 1 month.
석창포는 석창포의 뿌리줄기로서 형태는 다소 편압된 원주형으로 때로는 두 갈래로 분기되고 길이는 10∼20cm, 지름은 3∼10mm이다. 바깥면은 황갈색∼회갈색이고 3∼8mm간격으로 많은 마디가 있다. 특징은 특이한 방향이 있고 맛은 조금 쓰다. 정신을 맑게 하고, 혈액순환에 좋으며, 풍, 습, 담 을 없애는 효능이 있고, 위액분비를 항진시키고, 약한 진정작용도 나타내며 석창포달임약은 암세포를 억제하는 작용도 한다. 두통, 중풍, 위장병, 냉증, 건망증, 관절염, 암, 간질, 정신분열증, 기억력쇠약 등에 쓰인다.Seokchangpo is a root stem of Seokchangpo, which is a slightly compressed columnar form, sometimes bifurcated, bifurcated, 10-20cm long, 3-10mm in diameter. The outer surface is yellowish brown to gray brown with many nodes 3 ~ 8mm apart. The characteristics are unusual and the taste is bitter. It clears the mind, is good for blood circulation, has the effect of removing wind, humidity, and phlegm, promotes secretion of gastric juice, has a weak sedation effect, and spearmint medicine also inhibits cancer cells. Headache, stroke, gastrointestinal disease, coldness, forgetfulness, arthritis, cancer, epilepsy, schizophrenia, memory deficiency is used.
천마는 9∼4월에 채취하여 잘게 썰어서 통풍이 잘 되는 그늘에서 약 1∼2개월 건조시킨다.Chunma is collected in September to April, and finely chopped and dried in a well-ventilated shade for about 1 to 2 months.
천마는 천마의 덩이 줄기로, 그 형태는 구부러지고 편압된 원주형∼반수형이며 길이는 5∼15cm, 너비는 2∼5cm, 두께는 1∼2cm 이다. 바깥면은 엷은 황백색∼황갈색이고 불규칙한 세로주름과 돌림마디가 있다. 특징으로는 횡단면을 현미경으로 보면 유세포 내에서 수산석회의 속침정을 볼 수 있고 전분립은 없다. 경련을 멈추고 간양을 내리며 풍습을 없애는 효능이 있고, 주로 머리가 아픈데와 신경쇠약에 쓰인다. 또, 두통, 어지러움증, 고혈압, 중풍, 불면증, 당뇨병, 신경쇠약 등에 쓰인다.Chunma is a tuber of celestial horses, the shape of which is bent and biased, circumferential to half, 5 to 15 cm long, 2 to 5 cm wide, and 1 to 2 cm thick. The outer surface is light yellowish white to yellowish brown with irregular vertical wrinkles and spinous nodes. Characteristically, the cross section under a microscope shows the rapid sedimentation of oxalic lime in the flow cell, without starch granules. It is effective in stopping cramps, lowering the liver and removing customs. It is mainly used for head pain and nervous breakdown. It is also used for headaches, dizziness, high blood pressure, stroke, insomnia, diabetes, and nervous breakdown.
엄나무는 9∼11월에 채취하며, 속과 껍질을 잘게 분쇄하여 어둡고 시원한 그늘에서 15∼20℃ 온도로 건조시킨다.The oak is harvested from September to November, and the inner and bark are finely crushed to dry at a temperature of 15 to 20 ℃ in a dark cool shade.
엄나무(음나무, Kalopanax pictus Nakai)는 전국에 자라는 낙엽활엽수 교목으로 나무높이 25m, 지름 1m에 이르는 큰 나무이다. 나무 껍질은 흑갈색으로 불규칙하게 길이 방향으로 갈라진다. 엄나무의 껍질은 해동피(海桐皮)라 하여 알려진 약제이며 동의보감에 보면 허리와 다리를 쓰지 못하는 것과 마비되고 아픈 것을 낫게 하며, 이질, 곽란, 옴, 버짐, 치통 및 눈에 핏발이 선 것 등을 낫게 하고 풍증을 없앤다고 기록되어 있다. 신경통, 관절염, 간염, 기침, 지방간, 신허요통, 위염, 치통, 위궤양 등에 쓰인다.Oak Tree, Kalopanax pictus Nakai) is a deciduous broad-leaved arboreous tree growing all over the country and is a large tree with a height of 25m and a diameter of 1m. The bark is dark brown and irregularly split in the longitudinal direction. The bark of the oak tree is known as Haedongpi (海桐 皮), and in the synonym, it is impossible to use the waist and legs, and the numbness and soreness are better, and the dysentery, ovulation, scabies, ringworm, toothache and bloody eyes It is written that it heals and eliminates it. Neuralgia, arthritis, hepatitis, cough, fatty liver, kidney back pain, gastritis, toothache, gastric ulcers are used.
참나무겨우살이는 11∼4월에 잎과 가지를 채취하여 어둡고 공기 유통이 원활하게 되는 건조기에서 15∼20℃ 온도, 10％미만의 습도로 조절하여 3∼4개월 동안 서서히 건조시킨 다음 분쇄기에 넣어 가루로 분쇄시킨다. 참나무겨우살이는 점성이 강한 섬유질로 되어 있기 때문에 분쇄공정을 먼저 거치게 되면 섬유질이 엉키고 응고되어 건조시키기에 곤란한 문제점이 발생하므로 건조 후 분쇄하는 것이 중요하다.Oak mistletoe harvests leaves and branches from November to April, adjusts the temperature to 15-20 ℃ and less than 10% humidity in a dark and air-dried dryer, and slowly dries it for 3-4 months, then puts it in a grinder. Pulverize. Since oak mistletoe is made of a strong viscous fiber, it is important to grind it after drying because the fiber becomes entangled and coagulated so that it is difficult to dry.
참나무겨우살이(Loranthus yadoriki Danser)에는 렉틴 Ⅰ, Ⅱ, Ⅲ 등 당단백질 성분, 비씨코톡신 등의 폴리펩타이드, 다당체, 알카로이드, 퀘어쎄틴 등의 폴라보노사이드, 올레아놀산, 사포닌, 아미린, 아라칸, 비스친, 고무질, 루페올, 아세틸콜린, 후라보노이드, 올레아놀릭산, 베타아미린, 황동류, 항암성분이 들어있다. 참나무겨우살이는 고혈압, 당뇨병, 협심증, 신경통, 요통, 관절염, 면역강화, 부 종, 요통, 생리통, 신경쇠약 등에 쓰인다. Loranthus yadoriki Danser contains glycoprotein components such as lectins I, II, and III, polypeptides such as BCCotoxin, polysaccharides such as polysaccharides, alkaloids, and quercetin, oleanoic acid, saponin, amirin, aracan, and non- Schin, rubbery, lupeol, acetylcholine, flavonoids, oleanolic acid, betaamiline, brass, and anti-cancer ingredients. Oak mistletoe is used for hypertension, diabetes, angina, neuralgia, back pain, arthritis, immune strengthening, edema, back pain, menstrual pain, and nervous breakdown.
줄풀은 유효성분이 가장 많이 함유되어 있는 시기인 5∼8월에 줄기와 뿌리를 채취하여 사용한다. 채취된 줄풀의 줄기와 뿌리는 어둡고 공기 유통이 잘 되는 건조기에 넣어 15∼20℃ 온도로 서서히 건조시킨 다음 분쇄기에 넣어 가루로 분쇄시킨다. 줄풀의 가공 공정에서 건조 후 분쇄하는 이유는 줄풀이 워낙 연한 식물이기 때문에 건조시키기 전 미리 분쇄하게 되면 줄풀이 짓물러지고 짓무르면서 액체 상태로 된 줄풀이 분쇄과정 중 유실되면서 그 속에 함유되어 있는 게르마늄 성분이 손실되기 때문에 이를 방지하기 위함이다.It is used to extract stems and roots from May to August, when the most active ingredient is contained. The stems and roots of the gathered straw are put in a dark, air-flowing dryer and slowly dried at a temperature of 15 to 20 ° C., and then crushed into powder. The reason why grind after drying in the processing process is that the plant is so soft that if it is pre-crushed before drying, it will be crushed and crushed and the liquid that is lost during the grinding process will contain germanium. This is to prevent this because the ingredients are lost.
줄풀(Zizania latifolia Turcz. ‘Z. caduciflora Hand.’)은 벼과에 속하고 고장초 또는 고미(苽米)라는 속명을 가지고 있으며 강가나 연못 방죽에 자라는 1년초 또는 다년초이다. 줄풀의 잎, 뿌리, 줄기에는 단백질과 정유, 회분 그리고 미량원소가 많이 들어 있어, 줄풀을 그늘에 말렸다가 차로 끓여 마시거나 발효시켜 먹으면 여러 질병에 두루 뛰어난 효력을 발휘한다. 당뇨병, 고혈압, 중풍, 심장병, 변비, 비만, 동맥경화, 관절염, 부종, 비만증, 면역강화, 피부병, 위염, 위궤양 등 갖가지 질병에 뛰어난 치료 효과가 있을 뿐 아니라 몸 안에 있는 독을 풀어주고 대장과 위를 튼튼하게 한다. 줄풀에는 갖가지 미네랄이 풍부하게 들어있을 뿐 아니라 유기 게르마늄이 가장 많이 들어 있는 식품이기도 하다. 또, 줄풀에는 사포닌, 비타민 B1, 비타민 B16, 칼슘, 인 철분, 단백질, 섬유질, 탄수화물 및 지방이 들어있다.Zizania latifolia Turcz. ‘Z. caduciflora Hand.’ Belongs to the genaceae and has the genus Gwachocho or Gomi (苽 米). It is an annual or perennial herb that grows on riversides or ponds. The leaves, roots, and stems of the plant contain a lot of protein, essential oils, ash, and trace elements, so that the plant is dried in the shade, boiled in tea, or fermented, and eats. Diabetic, hypertension, stroke, heart disease, constipation, obesity, arteriosclerosis, arthritis, edema, obesity, immune strengthening, skin disease, gastritis, gastric ulcers, etc. Make it strong. It is not only rich in minerals, but also the highest in organic germanium. It also contains saponins, vitamin B1, vitamin B16, calcium, phosphorus iron, proteins, fiber, carbohydrates and fats.
잣나무는 5∼10월에 채취하여 잎은 분쇄하여 그늘진 곳에서 건조시키고 열매 는 건조시켜 가공 분쇄한다.The pine trees are harvested in May-October, the leaves are crushed, dried in the shade, the fruits are dried and processed and crushed.
동의보감에서 해송자(海松子)라 하여 피부를 윤기나게 하고 5장을 좋게 하며 허약하고 여위어 기운이 없는 것을 보한다고 하였다. 잣나무는 상록침엽수 교목으로 나무높이 30m, 지름 1m에 이르는 우리나라 고유수종이다. 잎은 5개가 모여나기하며 짜른 면이 세모꼴이다. 길이 7∼12cm로 양면에 흰빛 기공조선이 5∼6줄 있어서 멀리서 보아도 희끗희끗하다. 꽃은 일가화로서 5월에 핀다. 솔방울은 긴 달걀모양의 원추형으로 길이 12∼15cm, 지름 6∼8cm로 다음해 9월에 익으며 한 실편에 한 개의 잣이 결실하여 일반적으로 한 솔방울에 약 100개의 잣이 생산된다. 비만증, 고혈압, 신경쇠약, 신경통, 관절염, 기력쇠약, 기관지염, 폐렴, 변비, 건망증에 쓰인다.In Dongbogam, Haesongja (海松 子) is said to make the skin shine and make the 5 sheets nice and fragile and thin. A pine tree is an evergreen conifer tree and is endemic to Korea with a tree height of 30m and a diameter of 1m. The leaves are gathered in 5 pieces, and the noodle is triangular. 7-12cm in length, white pore ships on both sides with 5-6 rows, so it is gray when viewed from afar. The flower blooms in May as a monolith. Pine cones are long egg-shaped cones, 12-15cm long, 6-8cm in diameter, ripen in September of next year, and one pine nut per fruit is usually produced. About 100 pine nuts are produced per pine cone. Used for obesity, high blood pressure, nervous breakdown, neuralgia, arthritis, weakness, bronchitis, pneumonia, constipation, forgetfulness.
인동은 4∼12월에 채취하여 햇볕에 건조시킨 후 잘게 분쇄하여 서늘한 곳에서 다시 건조시킨다.Phosphorus is harvested from April to December, dried in the sun, crushed finely and dried again in a cool place.
인동(금은화)는 인동덩굴의 꽃봉오리로서, 형태는 작은 막대∼깔때기 모양을 한 꽃봉오리와 흔히 입술 모양의 꽃이 섞여 있고 길이는 15∼35mm 이다. 특징으로는 특이한 방향이 있고 맛은 떫고 조금 달다. 열을 내리고 독을 풀어주며 달임약은 결핵균, 대장균, 적리균 등에 대해 억균작용을 나타내는 효능이 있다. 급성간염, 만성간염, 만성대장염, 급성맹장염 등에 쓰인다.Phosphorus (gold) is a bud of the honeysuckle, which is a mixture of small rods and funnel-shaped buds and often lip-shaped flowers, 15-35mm long. It has an unusual aroma and tastes slightly sweet. It lowers the heat and releases the poison, and the decoction has the effect of suppressing the bacterium against Mycobacterium tuberculosis, E. coli, and Pylori. It is used for acute hepatitis, chronic hepatitis, chronic colitis, and acute appendicitis.
화살나무는 3∼8월에 채취하여 그늘지고 건조한 곳에서 건조시킨 다음 잘게 분쇄하여 약 1개월 동안 어둡고 시원한 곳에서 건조시킨다.Arrowwood is harvested in March-August, dried in a shaded and dry place, then crushed and dried in a dark and cool place for about one month.
화살나무(Euonymus alata)는 노박덩굴과(Celastraceae)에 속하는 낙엽의 관 목으로 그 크기는 2m 내외에 이르며 다수의 가지를 치고 있다. 잎은 난형이고 길이는 3-5cm로 그 밑부분은 쐐기모양이거나 또는 둥글고 끝은 날카롭고 잔톱니가 있고 잎자루는 짧다. 이른 봄에 갓나온 여린 잎은 식용한다. 꽃은 취산화서로 피고 액출하며 꽃잎은 4개이고 6월에 피는데 10월에 적색으로 성숙하는데 그 안에 흰색의 종자가 들어있다. 날개가 붙어있는 간지(幹枝)를 일정한 크기로 잘라 귀전우(鬼煎羽· Euonymi Lignum suberatum)이라 해서 약용한다. 약간의 향이 있고 맛은 약간 쓰고 떫다. 구어혈(驅於血), 산후어혈복통, 폐경, 월경불순, 혈전(血戰) 등에 현저한 효과 및 항암기능이 인정되며 응용되고 있다. 또, 남성양기부족, 조루, 음위증, 간염, 간경화, 간질환, 당뇨병, 암, 장력증강에 쓰인다. Euonymus alata is a deciduous shrub belonging to the Celastraceae, its size is about 2m and has many branches. The leaves are ovate, 3-5cm long, the bottom is wedge-shaped or rounded, the ends are sharp, jagged, and petioles are short. In early spring, fresh leaves are edible. Flowers bloom in hydrangea and drain, with 4 petals, bloom in June, mature in October, with white seeds. Cut the kanji with wings to a certain size and use it as a medicinal herb (Euonymi Lignum suberatum). It has a slight aroma and tastes bitter and astringent. Significant effects and anti-cancer function have been recognized and applied in colloquial blood, postpartum blood colic, menopause, dysmenorrhea and thrombus. It is also used for men's lack of energy, premature ejaculation, vulgaris, hepatitis, liver cirrhosis, liver disease, diabetes, cancer, and tension.
하수오는 9∼11월에 채취하여 서늘한 곳에서 18∼20℃ 온도로 건조시킨다.Sewage is collected in September-November and dried in a cool place at a temperature of 18-20 ℃.
하수오( 何首烏·Polygonum multiflorum Thunberg)는 쌍떡잎식물 마디풀목 마디풀과의 덩굴성 여러해살이풀로서, 중국 원산이며 약용식물로 가꾸고 있다. 뿌리줄기가 땅속으로 벋으면서 군데군데 고구마같이 굵은 덩이뿌리가 생긴다. 붉은빛을 띤 갈색 덩이뿌리를 한방에서 하수오라고 하며 강장제·강정제·완하제로 사용한다. 강장, 빈혈, 신경쇠약, 변비, 불면증, 허약체질개선, 동맥경화, 이명증, 피로회복 등에 쓰인다.Hasuo ( Polygonum multiflorum Thunberg ) is a vine perennial herb that is a dicotyledonous plant, and is a medicinal plant native to China. Root stems sprout into the ground, and in many places thick tubers like sweet potatoes are formed. Reddish brown tubers are called sewage in Chinese medicine and used as tonic, tonic and laxative. Tonic, anemia, nervous breakdown, constipation, insomnia, weak constitution, arteriosclerosis, tinnitus, fatigue is used for recovery.
천문동은 9∼4월에 채취하여 찐 후 18∼20℃ 온도로 건조시킨다.The astronomical dong is collected in September to April, steamed and dried at 18 to 20 ℃.
천문동은 천문동의 코르크층을 벗긴 덩이뿌리로 형태는 방수형∼원주형을 이루고 대개는 구부러져 있다. 길이는 2∼10cm, 지름은 2∼3cm이다. 바깥 면은 황백색∼엷은 갈색으로 반투명하여 때때로 세로주름이 있다. 특징으로는 특이한 냄새가 조금 있고 맛은 처음에는 달고 뒤에는 조금 쓰다. 알려진 효능으로는 음을 보하고 열을 내리며 폐를 보하고 기침을 멈추며 신을 보한다. 또 가래를 삭이는 작용도 한다. 자양강장, 기침, 폐렴, 변비, 갈증, 유방암, 당뇨병, 토혈, 각종 암에 쓰인다.Astronomical dong is a tube root stripped from the cork layer of astronomical dong, and forms a waterproof to columnar shape and is usually bent. The length is 2-10 cm and the diameter is 2-3 cm. The outer surface is yellowish white to light brown translucent, and sometimes has vertical wrinkles. It has a peculiar smell and tastes sweet at first and bitter at the back. Known benefits include yin, fever, lungs, coughing and gods. It also works to cut phlegm. It is used for nourishing tonic, cough, pneumonia, constipation, thirst, breast cancer, diabetes, hemostasis and various cancers.
쑥(애엽)은 4월부터 채취하여 어두컴컴한 그늘에서 18∼20℃ 온도로 건조시킨다.Wormwood is collected from April and dried in a dark shade at 18-20 ℃.
쑥은 쌍떡잎식물 초롱꽃목 국화과의 여러해살이풀로서, 한방에서 쑥의 잎을 애엽(艾葉)이라 하며 약재로 쓴다. 뿌리줄기가 옆으로 벋으며 싹이 나와 무리지어 난다. 줄기에 달린 잎은 어긋나고 헛턱잎(假托葉)이 있으며 타원형이고 길이 6∼12cm, 나비 4∼8cm이다. 깃처럼 갈라지며 갈래조각은 2∼4쌍이지만 위로 올라가면서 잎이 작아지고 갈래조각의 수도 줄어 단순한 잎으로 된다. 꽃이삭에 달린 잎은 줄 모양이다. 약재로 쓰는 것은 예로부터 5월 단오에 채취하여 말린 것이 가장 효과가 크다고 한다. 지혈 작용을 하고, 세균의 발육을 억제하며, 진해·거담 작용을 하고, 여성의 생리통·생리불순·자궁출혈·대하 및 복통·토사(吐瀉)에 효과가 있다. 저혈압, 고혈압, 간염, 위염, 부인병, 대하, 빈혈, 생리통, 모세혈관강화 등에 쓰인다.Mugwort is a perennial plant of the dicotyledon plant Lanterns Asteraceae, and the leaves of mugwort are called medicinal leaves in the oriental medicine. Root stems aside and shoots come out in clusters. The leaves on the stem are shifted and have stalk leaves, oval, 6-12cm long and 4-8cm butterfly. It splits like a feather and has 2 ~ 4 pairs of branches, but as you go up, the leaves get smaller and the number of branches becomes smaller. The leaves on the flowers are lined. It is said that it is most effective to use it as a medicine by picking it up in Dano in May. Hemostatic action, inhibit the growth of bacteria, antitussive, expectorant action, and women's menstrual pain, physiological impurity, uterine bleeding, cramps, abdominal pain, earth and sand (효과) is effective. It is used for hypotension, hypertension, hepatitis, gastritis, gynecology, lobster, anemia, menstrual cramps, and capillary strengthening.
수영은 1∼12월에 채취하여 잎과 뿌리는 잘게 분쇄한 뒤 그늘지고 공기 유통이 잘 되는 곳에서 8∼10℃ 온도로 건조시킨다. Swimmers are collected in January-December, and the leaves and roots are finely crushed and dried at a temperature of 8-10 ° C in a shaded and well-circulated place.
수영은 쌍떡잎식물 마디풀목 마디풀과의 여러해살이풀로서, 줄기는 높이 30∼80cm이고 능선이 있으며 홍색빛이 도는 자주색이 돈다. 이른 봄 굵은 뿌리에서 긴 잎자루를 지닌 잎이 돋아나와 둥글게 땅을 덮는다. 식물체는 신맛이 강하여 식 용으로 하고 뿌리를 위장병이나 개선약(疥癬藥:옴약)으로 사용한다. 위궤양, 소화불량, 위하수, 위장기능강화 등에 쓰인다.Suyoung is a perennial herb of dicotyledonous plant, and the stem is 30 ~ 80cm in height, with ridges and reddish purple. In the early spring thick roots, long petiole leaves sprout and cover the ground roundly. Plants have a strong sour taste and are used for food, and roots are used as gastrointestinal diseases or amelioration drugs. It is used for stomach ulcers, indigestion, stomach and sewage, and gastrointestinal function.
소나무는 5∼9월에 채취하여 종자는 햇볕에 건조시키고, 잎과 줄기는 그늘에서 건조시켜 분쇄한 후 어둡고 시원한 곳에서 다시 1개월간 건조시킨다.Pines are harvested in May-September, the seeds are dried in the sun, the leaves and stems are dried in the shade, crushed, and then dried in a dark, cool place for another month.
소나무는 겉씨식물 구과목 소나무과의 상록침엽 교목으로, 솔·솔나무·소오리나무라고도 한다. 줄기는 높이 35m, 지름 1.8m 정도이며 수피는 붉은빛을 띤 갈색이나 밑부분은 검은 갈색이다. 바늘잎은 2개씩 뭉쳐나고 길이 8∼9cm, 나비 1.5mm로 밑부분의 비늘은 2년이 지나서 떨어진다. 종자는 길이 5∼6mm, 나비 3mm의 타원형으로 검은 갈색이며 날개는 연한 갈색 바탕에 검은 갈색 줄이 있다. 잎은 각기, 소화불량 또는 강장제로, 꽃은 이질에, 송진은 고약의 원료 등에 약용으로 쓴다. 화분은 송아가루로 다식을 만들며 껍질은 송기떡을 만들어 식용한다. 고혈압, 당뇨병, 감기 두통, 중풍, 동맥경화, 관절염, 산후풍, 신경통 등에 쓰인다.Pine is an evergreen coniferous tree of the cultivar Pine tree, also known as pine, pine, and pine. The stem is 35m high and 1.8m in diameter, and the bark is reddish brown but the bottom is black brown. Needle leaves are clustered two by two, 8-9cm long, 1.5mm butterfly, and the scales at the bottom fall after two years. Seeds are 5-6mm long, 3mm long oval, dark brown, and wings are light brown with black brown lines. Leaves are indigestion or tonic, flowers are dysentery, and rosin is used for medicinal ingredients. The pots are made with calf powder and the shells are made with pine rice cakes. High blood pressure, diabetes, cold headache, stroke, arteriosclerosis, arthritis, postpartum, neuralgia is used.
두릅(총목)은 10∼2월에 채취하고 잘게 분쇄하여 어둡고 그늘진 시원한 곳에서 건조시킨다.Arsenal is collected in October-February, finely pulverized and dried in a dark, shaded cool place.
두릅은 쌍떡잎식물 산형화목 두릅나무과의 낙엽활엽 관목으로, 생약의 총목피(曾木皮)는 나무껍질을 말린 것이며, 한방에서는 열매와 뿌리를 해수(咳嗽), 위암, 당뇨병, 소화제에 사용한다. 민간에서는 당뇨병에 나무껍질이나 뿌리를 달여 먹는다. 단백질이 많고 지방·당질·섬유질·인·칼슘·철분·비타민(B1·B2·C)과 사포닌등이 들어 있어 혈당을 내리고 혈중지질을 낮추어 주므로 당뇨병·신장병·위장병에 좋다. 강장, 심장병, 당뇨병, 변비, 저혈압, 신경쇠약, 관절염, 정신분열 증, 중추신경흥분 등에 쓰인다.Aralia is a deciduous broad-leaved shrub of the dicotyledonous plant cultivar Araliaceae. The total bark of the herbal medicine is dried bark, and in oriental medicine, fruit and roots are used for seawater, stomach cancer, diabetes, and digestive agents. In the folk, the bark or root of diabetes is eaten. High in protein, fat, sugar, fiber, phosphorus, calcium, iron, vitamins (B1, B2, C) and saponins, etc., lowers blood sugar and lowers blood lipids, which is good for diabetes, kidney disease, and gastrointestinal diseases. It is used for tonic, heart disease, diabetes, constipation, hypotension, nervous breakdown, arthritis, schizophrenia and central nervous system excitement.
퉁퉁마디(함초)는 3∼10월에 채취하여 전초를 잘게 분쇄한 다음 직사광선이 차단되고 통풍이 원활한 그늘에서 10∼15℃ 온도로 약 3개월 간 건조시킨다. 퉁퉁마디는 바다의 염분을 정화한 수액을 흡수하고 있으므로 건조시간이 너무 오래 걸리지 않도록 잘게 분쇄하여 건조시킨다. Stalks are harvested in March-October, finely crushed outposts, and then dried at a temperature of 10-15 ° C. for 3 months in a shade that blocks direct sunlight. Since the bark absorbs the sap of the sea salt, it is crushed and dried to prevent the drying time from taking too long.
퉁퉁마디(Salicornia herbacea; 함초)는 해안 염습(鹽濕) 지대에 자생하면서 만조 때 바닷물을 한껏 흡수하고, 간조 때엔 햇볕을 받으면서 광합성을 통해 줄기와 가지에서 수분은 증발되어 바닷물 속의 쓴 맛을 제외한 각종 미네랄과 효소 등을 줄기와 가지에 농축된 상태로 지니고 있는 식물로서, 바닷물 속에서 자라는 다시마, 미역 같은 해조류와는 달리 퉁퉁마디는 해수를 흡수하고 자라지만 땅 위에서 태양광선과 대기를 직접 쐬면서 광합성을 하는 식물이다. 퉁퉁마디에는 망간(Mn), 코발트(Co), 칼슘(Ca), 아연(Zn), 바나듐(V), 마그네슘(Mg), 요오드(I), 나트륨(Na), 칼륨(K), 구리(Cu), 염소(Cl), 철(Fe), 니켈(Ni), 인(P), 크롬(Cr)과 같은 다량의 미네랄과 기타초미량원소와 숙변분해효소군이 들어있다. 위염, 위궤양, 대장염, 신경통, 고혈압, 관절염, 암, 빈혈, 골다공증, 숙변제거, 비만, 당뇨, 면역강화 등에 우수한 효능이 있다. Salicornia herbacea ( Salicornia ) grows in coastal wetland and absorbs seawater at high tide, and at low tide, receives sunlight and evaporates moisture from stems and branches through photosynthesis, excluding the bitter taste of seawater. It is a plant that contains various minerals and enzymes concentrated on stems and branches. Unlike seaweeds such as kelp and seaweed that grow in seawater, tung-bark absorbs seawater and grows, but is exposed to sunlight and air on the ground. It is a plant. In the bar, manganese (Mn), cobalt (Co), calcium (Ca), zinc (Zn), vanadium (V), magnesium (Mg), iodine (I), sodium (Na), potassium (K), copper ( It contains a large amount of minerals such as Cu), chlorine (Cl), iron (Fe), nickel (Ni), phosphorus (P), and chromium (Cr), as well as other ultra trace elements and stoolase. Gastritis, gastric ulcer, colitis, neuralgia, high blood pressure, arthritis, cancer, anemia, osteoporosis, elimination of stool, obesity, diabetes, immune strengthening is excellent.
이상과 같이 시기 별로 채취하여 건조 가공된 18종의 산야초를 발효·숙성시키기 위해 각각의 산야초를 자당과 혼합하여 18개의 항아리에 각기 담는다. 이러한 발효숙성 과정은 원료들을 당액과 함께 장기간 저장하여 발효·숙성시켜 영양소의 파괴 없이 그 내에 함유되어 있는 수 많은 종류의 천연 영양성분들을 추출하기 위 한 것으로, 당액의 원료는 설탕이 기본적이나 경우에 따라 포도당, 과당, 유당 등을 사용하여도 관계없으며 또한 이러한 당류는 혼합을 하여 사용하여도 발효에 큰 영향을 미치지 않으나 일반적으로 설탕이 가장 발효에 안정적인 재료로 사용된다. 또한 보다 건강 지향적인 상품을 만들기 위해 꿀을 가미한 당액을 사용하여도 괜찮다.In order to ferment and mature 18 kinds of wild vegetables collected and harvested by season as described above, each wild grass is mixed with sucrose and put into 18 jars. This fermentation ripening process is for long-term storage of raw materials with sugar solution to ferment and ripen to extract many kinds of natural nutrients contained in them without destroying nutrients. Therefore, glucose, fructose, lactose, etc. may be used, and even when these sugars are mixed, they do not significantly affect fermentation, but sugar is generally used as the most fermentable material. You can also use honey-flavored sugar liquids to make your products healthier.
각각의 원료와 자당은 1:2의 중량비로 함께 항아리에 담는데, 항아리에 담을 때는 발효가 더욱 잘 되도록 원료와 자당을 한 층씩 쌓아가면서 질그릇 항아리의 80％를 채운다.Each raw material and sucrose are put together in a jar at a weight ratio of 1: 2. When the jars are filled, 80% of the earthenware jars are filled up by stacking the raw materials and sucrose one by one for better fermentation.
본 발명에서는 상기 발효·숙성을 위해 원료와 자당을 담아 보관하는 항아리로서 질그릇으로 된 항아리를 사용한다. 질그릇은 고령토로 만들며 백운석, 지오라이트, 맥반석, 규석, 점토, 장석 등과 같은 질그릇 자체의 재질(광물질)에 의해 산성인 물을 우리 건강에 좋은 pH7.5 정도의 약알카리성으로 변화시키는 효과가 탁월할 뿐 아니라, 질그릇은 그 표면에 미세한 공기구멍이 있어 담겨있는 음식물의 냄새를 정제하고 신선도를 오래 유지할 수가 있기 때문이다. In the present invention, jars made of earthenware are used as jars containing raw materials and sucrose for fermentation and ripening. The earthenware is made of kaolin and the effect of changing acidic water to weak alkaline of pH7.5, which is good for our health, is made by materials (mineral) of the earthenware itself, such as dolomite, geolite, elvan, quartz, clay and feldspar. In addition, the earthenware has fine air holes on its surface to purify the smell of food contained in it and maintain freshness for a long time.
상기 각 원료와 자당으로 채워진 18개의 질그릇 항아리는 입구를 봉한 다음 뚜껑을 덮어서 어둡고 공기유통이 원활한 장소에 보관한다. 이때, 보관 온도는 10∼15℃로 하며 6∼8개월 동안 보관하여 1차 발효·숙성시킨다. 보관 온도는 15℃ 이상에서는 과발효가 되기 쉽고 10℃ 이하에서는 저발효가 되어 초산발효로 진행될 수 있다. 따라서, 이러한 변패를 방지하기 위해 항아리의 뚜껑을 덮고 보존 중 발효온도를 10∼15℃로 맞추어 주는 것이 중요하다.Each of the 18 earthenware jars filled with each raw material and sucrose is sealed in an inlet and then covered with a lid and stored in a dark and airy place. At this time, the storage temperature is 10 to 15 ℃ and stored for 6 to 8 months to primary fermentation and maturation. Storage temperature is easy to overferment at 15 ℃ or more and low fermentation below 10 ℃ can proceed to acetic acid fermentation. Therefore, in order to prevent such deterioration, it is important to cover the jar and adjust the fermentation temperature to 10 to 15 ℃ during storage.
본 발명에서는 18가지 원료들을 혼합하여 동시에 합성발효시키지 않고 원료들마다 다른 질그릇 항아리에 넣어 각기 발효시키는데, 이것은 원료들마다 함유하고 있는 성분이 하나의 군을 이루지 않고 각기 분류되어 발효됨으로써, 함유 성분들의 상호작용으로 갖가지 성분이 파괴되거나 중화되지 않게 하여 각 원료에 들어있는 우수한 생약성분과 각종 영양소가 체내에 흡수되기 좋은 상태로 남아있게 하기 위함이다.In the present invention, 18 kinds of raw materials are mixed and fermented by putting them in different earthenware jars for each raw material without synthetic fermentation at the same time. This is because the ingredients contained in each raw material are not classified in one group and are fermented separately. This is to prevent various ingredients from being destroyed or neutralized by interaction so that the excellent herbal ingredients and various nutrients contained in each ingredient remain in a good state to be absorbed by the body.
상기 각각의 질그릇 항아리에서 발효되어 고체와 액체혼합물 상태로 되어 있는 각 원료의 발효물을 다공성(多孔性) 여과재를 통하여 고체와 액체로 분리하고 고체는 제거한다. 여과재의 일례로써 목화천을 사용할 수 있다. The fermented product of each raw material, which is fermented in each earthenware jar and is in a solid and liquid mixture state, is separated into a solid and a liquid through a porous filter medium and the solid is removed. Cotton cloth can be used as an example of the filter medium.
상기 여과공정을 거치는 것은 1차 발효·숙성 동안 부식된 원료는 일정 기간이 지나면 불순물을 함유할 수 있는 여지가 있기 때문이다. 즉, 원료가 부식되어 남아있으면 발효숙성 조성물의 질을 떨어뜨릴 수 있기 때문에 본 발명에서는 원료의 1차 발효·숙성 단계 후 여과시켜 액상의 발효액만 뽑아서 2차 발효·숙성시킨다.The filtration process is because the raw material corroded during the first fermentation and ripening may have impurities after a certain period of time. That is, since the quality of the fermentation ripening composition may be degraded if the raw material is corroded, the present invention is filtered after the first fermentation and maturation step of the raw material to extract only the liquid fermentation broth and then to secondary fermentation and maturation.
상기 여과된 18종의 발효액을 배합하여 혼합한다. 상기 발효액들의 배합 비율은 발효숙성 조성물의 맛과 영양을 고려하여 벼 8∼10중량％: 율무 1∼3중량％: 호깨나무열매 0.5∼1.5중량％: 석창포 0.5∼1.5중량％: 천마 1∼2.5중량％: 엄나무 4∼6중량％: 참나무겨우살이 13∼15중량％: 줄풀 6∼8중량％: 잣나무 1∼2.5중량％: 인동(금은화) 3∼5중량％: 화살나무 1∼2중량％: 하수오 1∼3중량％: 천문동 3∼5중량％: 쑥(애엽) 4∼5중량％: 수영 10∼12중량％: 소나무 2∼3중량％: 두릅(총 목) 8∼12중량％: 퉁퉁마디 3∼5중량％로 배합하는 것이 바람직하다.The filtered 18 kinds of fermentation broth are combined and mixed. The blending ratio of the fermentation broths is 8 to 10% by weight, 1 to 3% by weight, 0.5 to 1.5% by weight of sesame seeds, 0.5 to 1.5% by weight, and 1 to 2.5 weight of spearmint, in consideration of the taste and nutrition of the fermentation ripening composition. Weight%: oak 4-6% by weight: oak mistletoe 13-15% by weight: 6-8% by weight of stump: 1-2.5% by weight pine: 3-5% by weight of copper (gold and silver coins): 1-2% by weight of arrowwood: 1 to 3% by weight of sewage: 3 to 5% by weight of astronomical dong: 4 to 5% by weight of mugwort (leaf): 10 to 12% by weight of swimmers: 2 to 3% by weight of pine: 8 to 12% by weight of thigh (total neck): It is preferable to mix | blend at 3 to 5 weight% of nodes.
상기 배합된 18종의 발효액은 질그릇에 채우고 입구를 봉한다. 질그릇에 담는 양은 약 70％를 채우는 것이 바람직하며 질그릇의 입구는 천연펄프지로 밀봉하는 것이 좋다. 상기 밀봉된 질그릇은 10∼15℃ 온도로 1∼2년 동안 저장시켜 2차 발효·숙성시킨다. 18종의 발효액을 혼합하여 재숙성 시킴으로써 산야초를 이용한 발효숙성 조성물의 향이 더욱 진해지고 맛과 질이 더욱 좋아진다. The 18 kinds of the fermented broth are filled into the earthenware and the inlet is sealed. It is preferable to fill about 70% of the earthenware, and the inlet of the earthenware is sealed with natural pulp paper. The sealed earthenware is stored at a temperature of 10 to 15 ° C. for 1 to 2 years for secondary fermentation and maturation. By remixing the 18 kinds of fermentation broth, the aroma of fermentation ripening composition using Sanyacho is more intense and the taste and quality are better.
한편, 본 발명의 제 2실시예로서 산야초를 이용한 발효숙성 조성물은 상기 18종의 발효액을 배합하여 혼합한 다음, 혼합된 발효액을 음용기에 넣고 산소주입기로 산소를 첨가한다. 상기 산소가 첨가된 음용기를 밀봉하여 어두운 숙성실에 두고 0∼5℃ 온도로 1∼2년 동안 저온 숙성시킨다. 상기 제 2실시예와 같이 산소를 주입하여 숙성시키면, 공지되어 알려진 바와 같이 발효·숙성 공정에 유리하고, 음용 또는 섭취시 체내에서 약초가 지닌 성분의 흡수가 더욱 빨라진다.On the other hand, as a second embodiment of the present invention, fermentation ripening composition using wild grass is mixed and mixed with the 18 kinds of fermentation broth, and then put the mixed fermentation broth in a drinking machine to add oxygen to the oxygen injector. The oxygen-containing drinking vessel is sealed and placed in a dark aging chamber at low temperature for 1 to 2 years at a temperature of 0 to 5 ° C. When the oxygen is injected and aged as in the second embodiment, it is advantageous to the fermentation and maturation process as is well known, and the absorption of the components of the herb in the body during drinking or ingestion is further accelerated.
전술된 바와 같이 하여 완성된 본 발명에 따른 산야초를 이용한 발효숙성 조성물은 차류로 사용하여 음용할 수 있음은 물론 각종 음식에 첨가하면 고유하고 은은한 향이 있어 누구에게나 거북하지 않고 입안에 향기로운 맛이 남아있어 어떠한 음식이든 음식의 맛을 한결 더하게 하며 약리적으로도 우수한 효과를 얻을 수 있다. The fermentation ripening composition using Sanyacho according to the present invention completed as described above can be used as a tea drink and of course, when added to various foods, it has a unique and subtle fragrance. Any food can make food taste even better and get pharmacologically excellent effects.
상술된 바와 같이 본 발명에 따른 산야초를 이용한 발효숙성 조성물은 천연영양성분과 천연항생물질을 풍부하게 함유하고 있는 한국의 산야초와 곡물을 각기 최적의 시기별로 채취하고 개별적으로 발효시킨 다음 배합하여 발효·숙성시킴으로써 섭취시 부작용이 없고 인체에 빠르게 흡수될 수 있으며, 각종 병에 대한 면역력을 증가시키고 신진대사를 활발하게 작용시킬 수 있을 뿐 아니라 각종 병의 치유와 체질개선 등에 효과가 있다.As described above, the fermentation ripening composition using wild grasses according to the present invention is a fermentation by harvesting and collecting fermentation of each of Korea's wild grasses and grains, which contain abundant natural nutrients and natural antibiotics, at optimum times, and then individually mixing them. By aging, there is no side effect when ingested and can be quickly absorbed by the human body, increasing immunity to various diseases and actively acting metabolism, and is effective in the healing and constitution improvement of various diseases.
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| KR1020030094392A KR100547990B1 (en) | 2003-12-22 | 2003-12-22 | fermented and ripened composite using wild plants and method for producing thereof |
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| KR101010270B1 (en) * | 2008-06-20 | 2011-01-24 | 원동규 | Manufacturing Method of Bamboo Resin |
| KR101042576B1 (en) * | 2008-10-27 | 2011-06-20 | 동신대학교산학협력단 | Manufacturing method for fermented drink using korean pear |
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| KR101010270B1 (en) * | 2008-06-20 | 2011-01-24 | 원동규 | Manufacturing Method of Bamboo Resin |
| KR101078750B1 (en) * | 2008-10-01 | 2011-11-01 | 경기도 김포시 | Feed additives including salicornia herbacea and preparing method thereof |
| KR101042576B1 (en) * | 2008-10-27 | 2011-06-20 | 동신대학교산학협력단 | Manufacturing method for fermented drink using korean pear |
| KR101152396B1 (en) | 2009-08-29 | 2012-06-05 | 이동락 | Manufacturing method of liquefied nature enzyme syrup |
| KR101229092B1 (en) | 2010-04-15 | 2013-02-01 | 조배근 | Manufacturing method of cellulose derived from microbe using halloysitum rubrum and health-supporting food composition for diet |
| KR101196242B1 (en) | 2010-08-12 | 2012-11-05 | 이명준 | Making Method of Sticky Rice Cake with Cream |
| KR101404798B1 (en) | 2011-06-08 | 2014-06-12 | (주) 앤디 | Aroma essence using natural herbs and method of the same |
| KR101496359B1 (en) * | 2013-03-14 | 2015-02-26 | 허태경 | Method for producing breathing fermented solution of wild plants |
| KR101436577B1 (en) | 2013-04-30 | 2014-09-03 | 오당섭 | Manufacturing method of white hasuo fermentation liquid. |
| CN103549385A (en) * | 2013-10-17 | 2014-02-05 | 天津市星河系科技有限公司 | Preparation method of agaric ferment |
| KR101485816B1 (en) * | 2014-06-23 | 2015-01-29 | 류재천 | Functional fermented beverages for curing hangover, and the manufacturing method thereof |
| KR101530007B1 (en) * | 2014-06-23 | 2015-06-19 | 류재천 | Functional fermented food and the manufacturing method thereof |
| KR102078414B1 (en) | 2018-10-31 | 2020-02-17 | 주식회사 발효예스 | METHOD FOR MANUFACTURING Euonymus alatus FERMENTED BROTH, AND THE Euonymus alatus FERMENTED BROTH MANUFACTURED BY THE METHOD |
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