KR100826902B1 - Manufacturing method for a fermented functional traditional oriental medicine - Google Patents

Abstract

The present invention relates to a method for producing a functional fermentation broth by fermenting and ripening raw materials consisting of herbal medicines, green plants, wild grasses, fruit vegetables, and grains. More specifically, it relates to a method of producing fermentation broth by primary fermentation of the medicinal herbs, green plants, wild grasses, fruit vegetables, and grains, followed by secondary fermentation, and further maturing them to produce a functional fermentation broth.

In the present invention, in the primary fermentation, the herbal medicine, green trees, wild grass, fruit vegetables, and grains are fermented by dividing into herbal medicine groups, green plants, wild grasses, and vegetable and grain groups, and in the secondary fermentation, in primary fermentation. The fermentation broth obtained is mixed, fermented by mixing by function, and subjected to a tertiary aging process.

Description

MANUFACTURING METHOD FOR A FERMENTED FUNCTIONAL TRADITIONAL ORIENTAL MEDICINE}

The present invention relates to a method for producing a functional fermentation broth by fermenting and ripening raw materials consisting of herbal medicines, green plants, wild grasses, fruit vegetables, and grains, and more specifically, one selected from the group consisting of the herbs, green plants, wild grasses, and vegetables. After the primary fermentation of the above materials and grains, and further secondary fermentation to produce a fermentation broth and to re-aging it to a method for producing a functional fermentation broth.

Conventionally, in Korea, we have been using herbal medicines prepared by dissolving herbal medicines as a health food. Recently, as interest in kimchi has increased, methods of using fermented foods prepared by fermenting ingredients such as kimchi as health foods have also been developed. have. Accordingly, there has been a development of a product having both characteristics of fermented foods by fermenting herbal medicines. In general, methods for fermenting medicinal herbs, in particular, foods containing medicinal herbs as a herbal medicine, have been proposed as a health food.

Usually, a method of fermenting by adding a known lactic acid bacterium to a herbal medicine has been proposed. Korean Patent No. 10-0319377 discloses a method for preparing a lactic fermented beverage using vegetables and herbal extracts and Lactobacillus plantarum (ATCC 11542), wherein the vegetables are 46.77 to 50.33 parts by weight of tomato and 14.23 to Sinseoncho. 14.73 parts by weight of carrots, 8.58-8.67 parts by weight of carrot, 1.78-3.50 parts by weight of ginseng, 2.98 parts by weight of Angelica, 2.98 parts by weight of Bonbon or 2.98 parts by weight of raw turmeric, respectively, and juiced them at 2,000-3,000 rpm. Centrifuging and then filtering for 12 minutes to form a clarification liquid; 18.25 to 20.45 parts by weight of glucose, 1.55 to 1.57 parts by weight, and a mixture of sugar and oligosaccharide in a 3: 1 weighting step to add 25 to 27 brix suitable for lactic acid bacteria fermentation; Inoculating Lactobacillus platarum and incubating at 36 to 37.5 ° C. for 24 to 30 hours to form a final sugar concentration of 53 to 57 ° Brix; It proposes a method for producing lactic acid fermented beverages using vegetables and herbal medicines, which comprises a step of sterilizing at 80-90 ° C. for 8-12 minutes.

Korean Patent No. 10-0465261 discloses a herbal medicine extract from a Chinese herbal medicine mixture of celandine, squid bone, wolfberry, hawthorn, coriander, local herb, yin and yang jujube, elder bark, and elm bark, and lactobacillus Bulgari in the extracted herbal medicine extract In the culture and maturation by mixing the culture of couscous, ginseng, ganoderma lucidum, red ginseng, gwanja, sign, Sukchangpo, Mokyang, baekryeop, creation, algae grass, moths, pine needles, myeongju wine at least one or more Provided are fermented beverages containing herbal medicines as a main ingredient.

Fermented beverages based on medicinal herbs include fermented liquor. In Korean Patent 10-0530646, a well-washed rice is cooked to make godu rice, and the fermented rice is added and mixed with water and then put into a fermentation vessel with water. In the method of producing fermented liquor added to the fermentation wine in the process of fermentation at a temperature of 28 ℃, 1.5 to 4 parts by weight of ganoderma lucidum, 3 to 8 parts by weight of yam and 2 to 6 parts by weight of thistle It provides a method for producing fermented wine using herbal medicines characterized in that it is used by steaming.

However, instead of the fermentation method using fermentation bacteria as described above, there is a continuing demand for a fermentation method of herbal medicines using natural fermentation methods, such as kimchi, and also the demand for a more diverse types of health foods containing herbal medicines as a main ingredient or one component Is going on.

It is an object of the present invention to provide a method of fermenting a raw material consisting of herbal medicine, green plants, wild grasses, fruit vegetables and grains.

Another object of the present invention is to provide a functional herbal fermentation broth obtained by fermenting herbal medicines, green plants, wild grasses, fruit trees, and grains.

Still another object of the present invention is to provide a method for obtaining a functional herbal fermentation broth by primary fermentation of a raw material consisting of a medicinal herb, a green plant, a wild grass, a fruit tree, and a grain, and a second fermentation.

Still another object of the present invention is to provide a natural fermentation broth for fermenting a raw material consisting of herbs, green plants, wild grasses, fruit trees, and grains.

Still another object of the present invention is to provide a method for producing a natural fermentation broth for fermenting a raw material consisting of herbs, green plants, wild grasses, fruit vegetables, and grains.

In order to achieve the above object, the present invention

Chinese herbal medicine; One or more materials selected from the group consisting of green trees, wild grasses, and fruit plants; And fermenting the grains, respectively, to obtain a primary fermentation broth.

Obtaining a secondary fermentation broth by mixing the primary fermentation broth with a functional decoction and a sugar solution; And

Ripening the secondary fermentation broth

It provides a method for producing a functional herbal fermentation broth comprising a.

In the present invention, the step of obtaining the primary fermentation broth

Processing the raw material; And

Fermenting the processed raw materials by mixing with sugar solution and fermentation enzyme stock solution

It includes.

In the present invention, the step of processing the raw material is

Washing the raw material; Drying the raw material; And cutting the raw material.

In the practice of the present invention, the primary fermentation broth of the herbal medicine is prepared in the following manner. The herbal medicine is preferably classified by function and fermented. In one embodiment of the invention, for the purpose of improving the constitution and elimination of waste products, yiyiin, cheongpi, loquat leaf, upper lobe, ginger, jujube, sukjihwang, ephedra, sirloin, sapling, baekbokyeong, safflower, donkey Herbal medicines such as Cheongung, Magmundong, Moktong, and Gilkyeong can be classified as functional herbal medicines to improve constitution and remove waste products and ferment together.

In the practice of the present invention, the herbal medicines are preferably used to wash to remove the impurities. In one embodiment of the invention, the washing is put in a colander or lobster bag, it is preferable to first disinfect by diluting 13 times the natural salt for 5-7 minutes, which is to remove the primary pesticide components and impurities. The first sterilized herbal medicine is immediately washed three times in clear water, it is preferable to remove the residual pesticide components and impurities.

In the practice of the present invention, the washed herbal medicine is made by drying for 3 to 4 hours in natural light and then drying for 12 hours in a shady place where the wind is well communicated, additionally for 1 to 3 days in the sun, sometimes 4 ~ It is made by drying thoroughly for 5 days.

In the practice of the present invention, the dried herbal medicine can be made by powdering using a grinder. In one embodiment of the invention, the dried herbal medicines are put into a grinder by type to make powder, which is to facilitate the stirring of the fermentation broth during the fermentation process.

The step of mixing and fermenting the washed, dried, cut and processed herbal medicines with the sugar solution and the fermentation broth is a weight ratio of the herbal medicine powder and the sugar solution of 3: 7 to 7: 3, more preferably 4: 6 to 6: 4 After mixing, the fermented enzyme stock solution is fermented by mixing the mixture of the herbal medicine powder and sugar solution in a ratio of 50: 1-500: 1, more preferably 100: 1-300: 1. In one preferred embodiment of the invention, the sugar solution is preferably used in a ratio of 1: 1 to 10: 1 sugar and oligosaccharides, more preferably from 3: 7 to 7: 3 ratio of sugar and oligosaccharides Use by mixing.

In the present invention, the fermentation enzyme stock solution is 20-80% by weight of one or more materials selected from the group consisting of pear, pineapple, radish, grapes, apples, peaches, preferably pear, pile apple, radish and herbal medicine 20 It is obtained by mixing and fermenting 80% by weight of the mixed material with sugar solution in 30-70% by weight, respectively. In the present invention, the herbal material is sesame flower and leaf, autumn mugwort flower and leaf, rhododendron flower and leaf, acacia flower and leaf, lettuce flower and stem, pear flower and leaf, wolfberry fruit, Schisandra chinensis, prickly pear fruit, cypress Fruit. In a preferred embodiment of the invention, it is preferable to use the same amount of pear, pineapple, radish.

In the practice of the present invention, the material selected from the group consisting of green trees, wild grass, and fruit vegetables can be used by fermentation in the same manner as the herbal medicine and fermentation. In the practice of the present invention, the green tree, wild grass, fruit vegetables may be fermented together or in combination with each other, but must be fermented separately from the herbs and grains.

In the present invention, the tree is directly harvested branches, leaves, flowers, berries, etc. from living trees such as pine, pine, chestnut, chestnut, oak, ginkgo, linden tree, cornus, acacia, persimmon, mulberry, etc. , The wild grass is spring perilla, autumn perilla, asteraceae, purslane, horseradish, lap, cotyledon, violet, elm, pasqueflower, herb, green tea, deodeok, dahlia, cornus, plantain, mulberry, schizandra Live wild grass such as sumac, straw herb, sky feather, white tiger lake, ginger tree, perilla, ant odor, fennel, fern, cone, shovel, fleet, bellflower, brier leaf, cinnabar leaf, fern, calendula, 색 Use directly from the mountains or fields along the season.

In the present invention, the vegetables are Chinese cabbage, lettuce, radish, spinach, buttercups, leek, garland chrysanthemum, garlic, onions, peppers, green peppers, tomatoes, sprouts, bean sprouts, carrots, eggplants, bamboo shoots, chard, potatoes, lotus root, sweet potato , Taro, medicinal herbs, hemp, cucumber, pumpkin, mushroom, kelp, seaweed, seaweed, aloe, seonsamcho and the like are preferably used for cultivation, preferably cultivation using organic techniques. In the present invention, the fruit is apple, pear, grape, peach, chestnut, jujube, ginkgo, tangerine, persimmon, fig, melon, watermelon, ginkgo, pine nut, citron, quince, tanza, pomegranate, apricot, banana, pie apple , Kiwi, barley, cornus, vinegar and the like can be used.

Plants, wild grasses, vegetables, fruits and the like according to the present invention are sterilized and washed in the same way as the herbal medicine process, and then drained and used to dry naturally in a shady place where the wind is well communicated for about a day. Trees can be dried for 2 to 3 days, but wild grasses and vegetables are less than 24 hours after the freshness, so it is preferable to dry within 24 hours.

In the present invention, it is good to use the raw materials, wild grass, vegetables, fruits, etc. by grinding into a high-performance crusher for each field to about 5 cm.

In the present invention, the tree, wild grass, vegetables, fruits may be used to select one or more, it is preferable to use all of each group, more preferably use the same amount of tree, wild grass, vegetables, and fruits Good to do.

In the present invention, the washed, dried, cut and processed raw trees, wild grass, vegetables, fruits are mixed with sugar in a weight ratio of 3: 7 to 7: 3, more preferably 4: 6 to 6: 4 The fermentation enzyme fermentation is made by mixing the mixture at a ratio of 50: 1-500: 1, more preferably 100: 1-300: 1. In a preferred embodiment of the invention, the sugar solution is preferably used in a ratio of 1: 1 and 10: 1 sugar and oligosaccharides, more preferably sugar and oligosaccharides in a ratio of 3: 7 to 7: 3 Use by mixing. Fermentation enzyme stock solution can be used the same fermentation enzyme stock solution used in the primary fermentation of herbal medicine.

In the present invention, the grains are preferably washed after the grains are immersed in a sugar solution, dried and then fermented. The grains according to the present invention include brown rice, barley, soybeans, barley, buckwheat, rye, crude, sorghum, sesame, perilla, the fermentation of the brown rice is preferably fermented by immersion in sugar solution. In a preferred embodiment of the present invention, it is preferable to use sugar water for the sugar solution in which the grains are immersed.

The washed, immersed liquid, and dried and processed grains are mixed with the sugar solution in a weight ratio of 3: 7 to 7: 3, more preferably 4: 6 to 6: 4, and then fermented enzyme stock solution is added to the mixture. About 50: 1-500: 1, more preferably in a ratio of 100: 1-300: 1. In a preferred embodiment of the invention, the sugar solution is preferably used in a ratio of 1: 1 and 10: 1 sugar and oligosaccharides, more preferably sugar and oligosaccharides in a ratio of 3: 7 to 7: 3 Use by mixing. Fermentation enzyme stock solution can be used the same fermentation enzyme stock solution used in the primary fermentation of herbal medicine.

In the secondary fermentation of the present invention, 20 to 80% by weight of the primary fermentation broth such as the herbal medicine, green trees, wild grass, fruit tree, and grains, and 20 to 80% by weight of the mixed solution of the functional decoction and sugar solution are mixed again. Fermented.

In the present invention, the functional decoction refers to the decoction prepared by decoction after selecting the herbal medicine according to the required function, as well as the first liquid, it is also possible to use the decoction again. Most preferably, it is a herbal decoction prepared by decoction of herbal medicine added during the first fermentation. The decoction can be prepared using a conventional decoction method, it is good to prepare by putting the herbal medicine in the liquid-treating liquid.

In the present invention, the sugar solution is a mixture of brown sugar and oligosaccharides in a weight ratio of 1: 1 to 10: 1, and in the present invention, the mixed solution is the sugar solution is 10-90% by weight and 10% of the functional decoction, respectively -90% by weight, preferably 30-70% by weight and 30-70% by weight of the mixture is used to ferment.

In the secondary fermentation process of the present invention, the primary fermentation broth may change the amount used according to the function to be used, preferably at least one selected from the group consisting of Chinese herbal medicine primary fermentation broth, green trees, wild grass, and fruit vegetables The primary fermentation broth of the material and the primary fermentation broth of the grains are each prepared in a range of 10-60 wt%, more preferably 20-40 wt%, respectively.

In the secondary fermentation process of the present invention, it is preferable to use a decoction having the same function as the herbal medicines classified and fermented by the function.

In the secondary fermentation process of the present invention, it is preferable that the mixed solution is divided into the primary fermentation broth for complete fermentation of the material. More preferably, the secondary fermentation is fermented by dividing the mixed solution about 3-5 times into the primary fermentation broth. Most preferably, the mixed liquor is fermented for 1 month after adding 1/2 of the fermentation broth to the fermentation broth, for example, 1/3 of the fermentation broth is then fermented for 1 month, and then fermentation broth again. It is recommended to ferment for 1 month after adding 1/4 of the.

In the present invention, the secondary fermentation is preferably fermented between 25-35 ℃, it is preferable to ferment about 6 months to 1 year so that sufficient fermentation can occur. In the execution of the secondary fermentation according to the present invention, it is more preferable to stir about once a day if fermentation progresses after one month has elapsed.

In the present invention, the aging step includes the step of ripening for 1 to 3 years so that the fermentation broth has sufficient nutrition. In the practice of the present invention, the aging step is preferably aged for 1 year short-term aging to avoid direct sunlight in an environment maintained at 18-25 ℃, such as doenjang, soy sauce in the case of long-term aging of about 3 years It is desirable to expose the external environment to ripen.

In the following examples, more details of the present invention are described. Although the present invention has been described in detail as follows, it should be understood by those skilled in the art that the following examples are described for illustrative purposes and are in no way intended to limit the invention.

EXAMPLE

Preparation of Fermented Enzyme Stock

20 parts by weight of pears, 20 parts by weight of pineapple, 20 parts by weight of radishes, and 칡, autumn mugwort, rhododendron, acacia, lettuce, wolfberry, Schisandra chinensis, prickly pear, cypress fruit, cabbage, fresh vinegar, grape, onion, carrot, buttercup, cucumber 40 parts by weight of a mixture of apples, peaches and pine leaves in equal amounts are mixed, washed, and then dried in a shade in a crusher and crushed firstly to a length of 1 to 2 inches. Grinded finely into 0.2 mm particles. The pulverized material was blended in the same amount as the brown sugar prepared in advance, and 500 g of charcoal and 1 kg of ganban stone were put in a jar. The jar was placed in a space between room temperature 32-38 ° C., the inlet was sealed with air-flowing crawfish fibers, and the lid was stored. After 30 days, the residue was filtered out, and only the fermented enzyme stock solution was refrigerated.

Preparation of the ingredients

Euiin, Cheongpi, Bipa Leaf, Upper Leaf, Ginger, Jujube, Sukjihwang, Ephedra, Sirloin, Joiner, Baekbokryeong, Safflower, Donkey, Cheongung, Macmundong, Moktong and Gilkyeong, respectively. After diluting the sun salt and sterilized for 5-7 minutes. Immediately after disinfection, it was washed three times in clear water. The washed herbs are dried for 3-4 hours in natural light and then 12 hours in a well-ventilated shady place, then thoroughly dried for 1 to 3 days, sometimes 4 to 5 days.

Pine, pine, ginkgo, chestnut, oak, ginkgo, linden tree, cornus, acacia, persimmon, mulberry, and wild vegetables in spring, mugwort, autumn persimmon, autumn wormwood, purslane, horseradish, knee, birch, violet , Chanel, Pasqueflower, Roundtail, Green Tea, Deodeok, Tadasu, Cornus, Plantain, Mindel, Schisandra chinensis, Mugwort, Chill, Taraxacum, Sumac, Straw Sprouts, Spiral, Whiteback Soho, Ginger, Perilla, Ant , Shovel, fleet, bellflower, brier leaf, cinnabar leaf, fern, hibiscus, 칡, scallop, vegetables, cabbage, lettuce, radish, spinach, buttercup, leek, garland chrysanthemum, garlic, onion, pepper, bell pepper, tomato, Bean sprouts, bean sprouts, carrots, eggplants, bamboo shoots, chard, potatoes, lotus root, sweet potatoes, taro, medicinal herbs = cucumber, cucumber, pumpkin, mushrooms, kelp, seaweed, seaweed, aloe, sun ginseng and fruits as apples, pears, Grapes, peaches, chestnuts, jujube, ginkgo, tangerine, persimmon, fig Buy melon, watermelon, ginkgo, pine nut, citron, quince, tanza, pomegranate, apricot, banana, pineapple, kiwi, lime tree, cornus and sancho fruit, sterilize and wash, and drain the water Trees were naturally dried for 2 to 3 days and wild grasses and vegetables for 24 hours.

Brown rice 7: Barley 5: Soybean 4 (Every week soybean 3: Black soybean 2: Weak soybean 1): Yulmu 3: Buckwheat 2: Rye 2: Crude 1: Sorghum 1: Sesame 1: Perilla 1 mixed and brown sugar water (water 4: Soak in brown sugar 1 ratio) for 15 minutes, then drain and drain for 3 hours. Grain cereals in a colander and cover the cotton cloth at room temperature in the shade of 25 to 28 degrees Celsius. The rice was germinated for 3 days to allow oxygen to pass through.

Primary fermentation

The dried medicinal herb was put into a grinder to make a powder, and the medicinal herb powder, brown sugar, and oligosaccharides were mixed in a weight ratio of 5: 1 by hand. The dried herbal medicines and sugars were mixed, and the fermented enzyme stock solution was added at a 200: 1 weight ratio. The fermented medicinal herb mixed with herbal medicine, sugar and fermented enzyme stock solution is poured into the shaded natural place where oxygen is well communicated with sterilized pottery. It was fermented for 3 days.

Prepared plants, wild grasses, vegetables, fruits were mixed in equal amounts and fermented in the same manner as the herbal medicine.

The prepared grains were fermented in pottery in the same manner as the herbal medicine.

 Secondary fermentation

Euiin, Cheongpi, loquat leaf, upper leaf, ginger, jujube, Sukjihwang, ephedra, sirloin, lumberjack, baekbokyeong, safflower, donkey, cheongung, mackmundong, keg, kyeonggyeong, the same amount of water and the same amount of water and then mixed, 80 ℃ After decoction for 10 hours, the filtered liquid solution was mixed in a 1: 1 weight ratio of sugar solution (brown sugar 5 + oligosaccharide 1) to prepare a mixed solution, and the mixed solution was prepared at 1/2 degree of the weight of the primary fermentation broth at 35 degrees Celsius. Pour again. After 10 days, about 1/3 of the secondary mixed solution was added again at 32 degrees Celsius, and after about 13 days, the third mixed solution was finally added at about 30 degrees Celsius.

After 30 days, the mixture was stirred at least once a day, and the sugar solution (oligosaccharide 3: brown sugar 1) was fermented for 6 months while adding 1/200 of the total fermentation stock at 7 day intervals.

Aging process

After the completion of the secondary fermentation, the contents of the container was filtered to separate the fermentation broth, and aged at a temperature maintained at 18 ° C for 1 year to obtain a herbal fermentation broth.

According to the present invention, there is provided a method of fermenting herbal medicines, green plants, wild grasses, fruit vegetables, and grains, and a method of obtaining a functional herbal fermentation broth by fermenting a material containing a herbal liquid with a functional decoction.

In addition, according to the present invention, a functional herbal fermentation broth fermented with herbs, wild grasses, fruit trees, and grains classified by functions was provided.

Claims (8)

delete delete delete delete One or more medicinal herbs selected from the group consisting of Euiin, Cheongpi, loquat leaf, upper leaf, ginger, jujube, Sukjihwang, ephedra, sirloin, lumberjack, baekbokyeong, safflower, donkey, cheongung, mammun-dong, keg, gilgyeong; One or more materials selected from the group consisting of green trees, wild grasses, and fruit trees, wherein the green leaves are living pine, pine, walnut, chestnut, oak, ginkgo, linden, cornus, acacia, persimmon, or branches of mulberry, It is selected from the group consisting of leaves, flowers, berries, and mixtures thereof, the wild grasses are spring mugwort, autumn mugwort flowers, zinnia, purslane, horseradish, lap, cotyledon, violets, elm, pasqueflower, dongle, green tea, deodeok, dahlia , Cornus, plantain, rice field, Schisandra chinensis, moth, stalk, dang, lacquer, straw, green grass, white tiger, ginger tree, perilla, antler, broccoli, fern, cone, shochu, mosquito, bellflower, brier leaf It is selected from the group consisting of fern, calendula, 칡, swelling, and mixtures thereof, the fruit tree is Chinese cabbage, lettuce, radish, spinach, buttercup, leek, garland chrysanthemum, garlic, onion, Autumn, green pepper, tomato, bean sprouts, bean sprouts, carrots, eggplant, bamboo shoots, chard, potatoes, lotus root, sweet potato, taro, potions, sama, cucumber, pumpkin, mushrooms, kelp, seaweed, seaweed, aloe, sunsam, apple, Pear, grape, peach, chestnut, jujube, ginkgo, tangerine, persimmon, fig, melon, watermelon, ginkgo, pine nut, citron, quince, tanza, pomegranate, apricot, banana, pieapple, kiwi, linden tree, cornus, sancho fruit and Selected from the group consisting of mixtures thereof; And Grains selected from the group consisting of brown rice, barley, soybeans, barley, buckwheat, rye, crude, sorghum, sesame, perilla, and mixtures thereof; 60% by weight of a mixture of pears, pineapples, and radishes and 칡 flowers and leaves, autumn mugwort flowers and leaves, rhododendron flowers and leaves, acacia flowers and leaves, lettuce and stems, pear flowers and leaves, wolfberry, schisandra chinensis fruits Fermentation enzyme stock solution obtained by mixing and fermenting a mixture consisting of 40% by weight of herbal material selected from the group consisting of citrus fruits and mixtures thereof with a sugar solution, each 30-70% by weight; Fermenting each to obtain a primary fermentation broth; Fermenting the primary fermentation broth by mixing with herbal medicine and sugar solution prepared by weighing the herbal medicine to obtain a secondary fermentation broth, Here, the secondary fermentation broth is 20-80% by weight of a primary fermentation broth containing 10-60% by weight of a fermentation broth of at least one material selected from the group consisting of the medicinal herb fermentation broth, the tree, wild grass, and fruit vegetables Fermented by mixing with 20-80% by weight of the mixed solution of 10-90% by weight of the medicinal herbs and 10-90% by weight of the sugar solution, Wherein the mixed liquid is dividedly added; And Ripening the secondary fermentation broth Method for producing a fermentation broth comprising a. delete delete Fermentation broth of herbal medicines, green plants, wild grasses, fruit trees, and grains prepared by the method of claim 5.