KR100577457B1 - Fermented Herb Wine and Method of Preparing the Same - Google Patents

Abstract

Fermented medicinal herbs according to the present invention in one medicinal plant or a mixture of two or more medicinal plants selected from the group consisting of pine needles, mugwort, mistletoe, trichophytic vinegar, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo biloba A first step of preparing a base liquor by adding 0.1-0.3% by weight of a sugar diluent and sealing it, followed by fermentation and ripening at 15-17 ° C. for 12-18 months; A second step of mixing the extract of the medicinal plant, yeast, steamed rice, malt solution with the prepared base liquor and putting it in a container and aging for one week; A third step of repeating aging for two weeks by adding koji, steamed rice, malt solution to the mixture of the second step; A fourth step of filtering and storing the mixture of the third step to precipitate; Characterized in that consists of.

Pine needles, mugwort, mistletoe, trichophyte, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo leaf, low temperature fermentation

Description

Fermented Herb Wine and Method for Preparing the Same {Fermented Herb Wine and Method of Preparing the Same}

Field of invention

The present invention relates to fermented medicinal herbs and a method for producing the same. More specifically, the present invention relates to a fermented medicine liquor prepared by using a fermentation broth fermented at low temperature using a medicinal plant as a base.

Background of the Invention

Natural medicinal plants contain a large amount of each component that has a beneficial pharmacological effect on the human body. Conventionally, foods using these natural medicinal plants have been developed in various ways, but they have a problem that their efficacy is lowered or lost by drying, pulverizing, grinding, or treating medicinal plants.

 In particular, pine needles, mugwort, mistletoe, trifolium vinegar, cornus, deodeok, bellflower, shiitake mushroom, ganoderma lucidum mushroom, ginseng, ginkgo biloba, etc. are known as natural medicinal plants with excellent efficacy. None developed as a medicine.

Korean Patent Publication No. 2001-3033 discloses a method for manufacturing traditional folklore based on medicinal plants, but they are made of by-products that are not beneficial by using a liquid fermented for a short time at high temperature or room temperature, or off-flavor occurs. There was a problem such as.

In order to solve the above problems, the present inventors have developed a fermented herb having anti-mutagenic and self-pathogenic bacteria by producing fermented liquor using a fermentation broth that has been fermented and aged for a long time at low temperature. .

An object of the present invention is to provide a fermented herbal medicine prepared using a natural medicinal plant.

Another object of the present invention is to provide a fermented herbal medicine with anti-mutagenicity.

Still another object of the present invention is to provide a fermented herbal medicine having its own pathogenic bacterial inhibitory effect.

The above and other objects of the present invention can be achieved by the present invention described below.

Summary of the Invention

Fermented medicinal herbs according to the present invention in one medicinal plant or a mixture of two or more medicinal plants selected from the group consisting of pine needles, mugwort, mistletoe, trichophytic vinegar, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo biloba A first step of preparing a base liquor by adding 0.1-0.3% by weight of a sugar diluent and sealing it, followed by fermentation and ripening at 15-17 ° C. for 12-18 months; A second step of mixing the extract of the medicinal plant, yeast, steamed rice, malt solution with the prepared base liquor and putting it in a container and aging for one week; A third step of repeating aging for two weeks by adding koji, steamed rice, malt solution to the mixture of the second step; A fourth step of filtering and storing the mixture of the third step to precipitate; Characterized in that consists of.

The second step medicinal plants are pine needles, mugwort, mistletoe, trichophyllum, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo biloba selected from the group consisting of one or a mixture of two or more medicinal plants Is preferably.

In the second step, the extract of the medicinal plant is preferably washed after washing and cutting the medicinal plants, dried, mixed with water and medicinal plants in 7: 3 and aged for 5-7 months and filtered.

The nuruk of the second and third steps is preferably milled and milled to 100% of the mill mill, fermented at about 25 ℃ for 7 to 10 days and dried.

It looks at in detail with respect to each process for producing a fermented herbal wine of the present invention.

Detailed Description of the Invention

First stage

0.1 to 0.3% by weight of sugar in one medicinal plant or a mixture of two or more medicinal plants selected from the group consisting of pine needles, mugwort, mistletoe, trifolium vinegar, cornus, deodeok, bellflower, shiitake mushroom, ganoderma lucidum, ginseng, and ginkgo biloba The base liquor is prepared by adding and diluting the diluted solution and fermenting and ripening at 15-17 DEG C for 12-18 months.

Since the medicinal plants have different effects, they may be used differently depending on the condition, condition, or taste of the user. The medicinal plants may be used by mixing two or more kinds in a predetermined ratio.

The sugar diluting solution is to dissolve the fructose in purified water, boiled and cooled to put in a container. At this time, if the medicinal plants become rich, fermentation does not occur properly, so it should be completely immersed in the sugar diluent by pressing with a heavy object.

The vessel containing the mixture prepared as described above is completely sealed to induce anaerobic fermentation. The sugar dilution is intended to induce fermentation by microorganisms, and when the concentration is less than 0.1% by weight, the fermentation does not occur well, and when more than 0.3% by weight, the fermentation may proceed too quickly.

The prepared mixture is fermented and aged at 15-17 ° C. for 12-18 months in a sealed state. Fermentation does not occur well below 15 ° C., and fermentation may proceed too fast or odor may occur at temperatures above 17 ° C. The present invention can produce a fermented vinegar excellent in taste and aroma by aging the mixture at a low temperature for a long time.

Fermented herbal medicine according to the present invention is prepared using the fermented vinegar prepared as described above as an enzyme.

2nd step

Mix the extract of medicinal plants, yeast, steamed rice, malt solution in the base of the first step and put it in a container and let it mature for one week.

The medicinal plant is preferably one medicinal plant or a mixture of two or more medicinal plants selected from the group consisting of pine needles, mugwort, mistletoe, trichophyllum, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo biloba Do.

The extract of the medicinal plant is preferably washed by washing, cutting and drying the medicinal plants, and then mixed with water and medicinal plants in 7: 3, aged for 5-7 months and filtered. Preferably, the cut is 4-5 cm long, and the drying is preferably dried in a drier for about 24 hours.

The Nuruk is milled, milled to 100% of the mill mill, fermented at about 25 ℃ for 7 to 10 days, preferably dried.

The steamed rice may be used non-glutinous rice, glutinous rice, respectively, may be used by mixing them. In addition, after steaming rice can be used in the presence of moisture, it can be used to dry it. Meanwhile, you can use the steamed rice as it is or use the rice flour.

It is preferable that the ratio of said cooked rice and leaven is 4: 1.

3rd step

The yeast, steamed rice and malt liquor are added to the mixture of the second stage and aged for one week.

The Nuruk is milled, milled to 100% of the mill mill, fermented at about 25 ℃ for 7 to 10 days, preferably dried.

The steamed rice may be used non-glutinous rice, glutinous rice, respectively, may be used by mixing them. In addition, after steaming rice can be used in the presence of moisture, it can also be used to dry.

4th step

The mixture of the third step is filtered and then stored and precipitated.

The mixture aged in the third step is filtered to separate solids.

The storage is preferably settled and stored for 25 to 35 days in a stainless tank. Fermented alcoholic beverages completed by such a process preferably shows an alcohol concentration of 10 to 15%.

The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example

Fermented Yakju Manufacturing

15 kg of mugwort and 5 kg of worms were washed, rinsed in drinking water and placed in onggi. 4 kg of fructose was dissolved in 40 L of purified water, poured into an pottery containing the medicinal plant, and covered with a cover to seal. The sealed mixture was fermented and aged at 15 ° C. for 18 months to prepare a base liquor.

Mugwort extract was prepared as follows. The mugwort was washed with water and cut to about 4 cm in length and dried in a drier for 24 hours. Purified water and mugwort were mixed at a ratio of 7: 3, sealed, aged for 6 months, and filtered.

Nuruk was milled and shaped into wheat, naturally fermented at 25 ° C. for 1 week, and then completely dried. The cooked rice was used by mixing non-glutinous rice and glutinous rice in a 1: 1 ratio and then cooking it into powder.

The base liquor, mugwort extract, koji, steamed rice and malt were mixed and aged for one week. The yeast, steamed rice and malt liquor were added to the mixture again, aged for one week, and repeated once more.

The prepared mixture was filtered, stored and precipitated, and the solution was separated to complete the fermented alcoholic beverage.

Experimental Example 1: Antimutagenicity

10 times (W / V) of water, 95% ethanol, butanol, and chloroform were added to the traditional medicine prepared by the method of the above example, and extracted at room temperature for 10 hours. The extract was filtered through filter paper (Toyo No. 4) and concentrated using a reduced pressure evaporator until it became a viscous solid. It was diluted to 10% (W / V) with dimethyl sulfoxide and stored at -20 ° C.

The Ames test was conducted according to the preincubation method (Maron and Ames, 1983) according to the method of MAron and Ames, and the test strain was Salmonella typhimurium TA98 (frameshift mutant) and a point mutation as histidine nutritional supplement TA100. (hisG45, rfa, ΔuvrB) were used by the Gene Bank of the Genetic Engineering Center. To describe this in detail, 0.1 ml of each extract in a sterile cap tube, 0.1 ml of mutagen (MNNG, control 0.2 M phosphate buffer, pH 7.4 0.5 ml), 0.1 ml of strain incubated for 10 hours in nutrient medium (1-2 × 10 ⁹ cells / mL) was added and vortexed lightly, and then plated onto a minimal glucose agar plate medium prepared beforehand, and then cultured at 37 ° C. for 48 hours to measure the number of returned colonies. At this time, the concentration of the mutagen was a concentration that does not exhibit toxicity to the strain used as MNNG 100 ㎍ / plate.

As a result, 74.2% in water extract, 83.7% in ethanol extract, 15.8% in butanol extract and 10.8% in chloroform extract. Therefore, it was confirmed that the mutant inhibitory active substance was not a non-polar substance, and seems to exhibit a property close to the polarity.

Experimental Example 2: Determination of Pathogenic Bacterial Inhibitory Effect

Test strain was Listeria monocytogenes ( Listeria monocytogenes ) ATCC 19111 was sold from the spawn association. Three interleaved passages were performed at Brian heart infusion (Difco) broth at three-day intervals and three passages of 12 hours at 37 ° C. were used.

Fermented medicinal liquor and methanol prepared in a ratio of 1: 1, extracted at room temperature for 24 hours, and filtered to concentrate the final concentration to 30 ㎖ with a rotary evaporator (Rotary Evaporator, EYELA, Model NN series) The extract was used as a stock solution, and the extract was sterilized using a membrane filter (0.45 μm).

A small amount of methanol was added to the methanol extract (30 mL) of the fermented medicinal liquor, and then dissolved sufficiently, followed by solvent fractionation using water, chloroform and butanol.

The antimicrobial activity of each fraction was measured as follows. 60 μl of the prepared strain was inoculated into sterile BHI soft agar (Difco), mixed well, and layered on a plated and hardened BHI hard agar. 60 μl of each extract was absorbed into sterilized paper discs (Bacto), placed on agar medium, left at room temperature for 2 hours, and then cultured at 37 ° C. for 24 hours to confirm the presence of clear zones around the disc.

As a result, the antibacterial activity was observed in the water extract and the butanol extract of fermented medicinal herbs. Large growth resistant rings were observed near the water extract, and over time, resistant colonies appeared inside the zona pellucida. Butanol extract formed a transparent low ring and no resistant colony. However, no antimicrobial effect was detected in the chloroform extract. Therefore, the pathogenic bacterium-suppressing active substance of fermented Yakju seems to be a hydrophilic polar substance.

Experimental Example 3: Component Analysis

Analysis of the ingredients of fermented medicinal herbs prepared as described above was commissioned by Korea Food Research Institute. The analysis report is shown in Table 1 and Table 2.

Amino acid composition Content (mg / 100g) Test Methods Aspartic acid 12.0 HPLC (AccQ-Tag) Serine 10.8 〃 Glutamic acid 39.8 〃 Glycine 16.4 〃 Histidine 8.2 〃 Threonine 9.2 〃 Arginine 10.6 〃 Alanine 17.3 〃 Proline 23.0 〃 Cystein Not detected 〃 Tyrosine 6.1 〃 Valine 14.4 〃 Methionine Not detected 〃 Lysine 11.7 〃 Isoleucine 11.2 〃 Leucine 14.2 〃 Phenylalanine 9.5 〃

Analysis item Analysis Test Methods content Units moisture 94.2 g / 100g Oven method protein 0.5 g / 100g Food Fair (kjeldhal) importance 1.007 g / 100g Food Code (Non-Radio) Acidity 0.89 g / 100g Food Code (Title Act) Alcohol 9.8 ml / 100ml Food Code (CC) Lactobacillus 8.0 × 10 ⁷ CFU / ml Food Code (Microbiological Test Method) Vitamin c Not detected mg / 100g AOAC (HPLC) Inorganic and heavy metals calcium 7.44 mg / 100g AOAC (ICP-AES) iron 0.74 mg / 100g sign 17.64 mg / 100g Sugar composition Fructose 1.85 g / 100g AOAC (HPLC) Glucose 0.75 g / 100g Sucrose Not detected g / 100g maltose 0.12 g / 100g Lactose 0.12 g / 100g

(CFU; colony forming units)

The present invention has the effect of the invention to provide a fermented herbal medicine that has antimutagenic and self-pathogenic bacteria inhibitory effect by preparing a medicine using a fermentation broth fermented and aged at low temperature for a long time at low temperature.

Simple modifications and variations of the present invention can be readily used by those skilled in the art, and all such variations or modifications can be considered to be included within the scope of the present invention.

Claims (4)

0.1-0.3% by weight of the sugar diluent is added to a mixture of one or more medicinal plants or a mixture of two or more medicinal plants selected from the group consisting of mugwort and silkworms, and then sealed and fermented and aged at 15-17 ° C. for 12-18 months. A first step of preparing a base liquor; A second step of mixing the extract of the medicinal plant, yeast, steamed rice, malt solution with the prepared base liquor and putting it in a container and aging for one week; A third step of repeating aging for two weeks by adding koji, steamed rice, malt solution to the mixture of the second step; Filtering and storing the mixture of the third step to precipitate; Fermented medicinal herbs production method characterized in that consisting of. The method according to claim 1, wherein the medicinal plant of the second step is wormwood. The method of claim 1, wherein in the second step, the extract of the medicinal plant is washed, cut and dried medicinal plants, and then mixed with water and medicinal plants in 7: 3, aged for 5-7 months and filtered Method of manufacturing fermented herbal medicine. The method of claim 1, wherein the yeast of the second and third stages are milled, milled into 100% of the milled mill, fermented at about 25 ° C. for 7 to 10 days, and dried.