KR100908818B1 - Functional fermented crude liquid and manufacturing method for the same - Google Patents

Abstract

A functional fermented liquid and a preparation method thereof are provided to maintain beneficial microorganisms or yeasts generated in a fermentation process without specific scent and alcohol components. A method for preparing a functional fermented liquid comprises the following steps of: pulverizing vegetable ingredients without water(St130); separately keeping the pulverized ingredients and aerobically fermenting them at 20~25°C for 1 year or more while stirring them once a week(St150); centrifuging the fermented ingredients to collect their supernatants and primarily aging them(St170); mixing the fermented ingredients and secondarily aging them(St180); decompressing the fermented ingredients and heating the decompressed ingredients at 60°C or less in order to remove fermented scent and alcoholic components(St190); and sterilizing the fermented ingredients at 60°C or less(St200). The vegetable ingredients are selected from the group consisting of Japanese apricot, kale, succinum, grapes, pear, onion, radish, aloe, Angelica keiskei, celery, laminaria japonica, daucus carota, eggplant, brown seaweed, plum, chestnut, dropwort, peach, persimmon, apple, cabbage, mushroom, lotus root, Korean leek, leek, ginger, jujube, garlic, potato, Ficus carica, green laver and xanthium strumarium.

Description

Functional fermented crude liquid and its manufacturing method {Functional fermented crude liquid and manufacturing method for the same}

The present invention relates to a functional fermentation stock solution and a method for producing the same. More specifically, the present invention relates to a functional fermentation stock solution prepared by fermenting various vegetable raw materials and a method for manufacturing the same, and in particular, while removing the unique fermentation flavor and alcohol components inevitably generated during fermentation through low temperature reduction during the manufacturing process. The present invention relates to a functional fermentation stock solution which avoids changes in products due to heat that may occur during the processing of raw materials and maintains beneficial ingredients for the human body, and a method of manufacturing the same.

Modern people are exposed to various harmful factors such as poor eating habits, stress and overwork. As a result, they are accumulating waste and harmful substances on their bodies. When these wastes and harmful substances accumulate in the human body, basic immune and hormonal functions are lowered, causing various diseases.

Detox therapy is to cleanse the body by discharging the waste and harmful substances accumulated in the human body in this way, the most recent detoxification treatments are diet and enzyme therapy using fermented food.

The enzyme fasting therapy is a fasting food that was ingested in a general diet, and is a diet ingesting only fermentation stock and bottled water.

The fermentation stock solution used in the enzyme fasting therapy includes a large amount of live enzymes and various vitamins, minerals, sugars, etc. obtained by fermenting various vegetables, fruits, root vegetables, and seaweeds.

The nutrients possessed by the enzyme are assimilated directly into the blood from the stomach without burdening the digestive system, and are alkaline, thus converting the body fluid into weakly alkaline. In addition, the various vitamins, minerals, sugars, and the like supply energy without disrupting the activity of each organ and maintain physical strength.

On the other hand, the enzyme fasting therapy, the fasting of the normal food, the supply of protein and fat is cut off, the cells are extremely reduced, and the waste accumulated in the cells is discharged in vitro.

In this way, the enzyme fasting therapy, unlike general fasting, which rapidly weakens physical strength and has difficulty in recovering, effectively decomposes and releases waste and harmful substances of the human body while purifying normal blood during fasting, and cleanses blood to body cells. It is a useful rejuvenating therapy.

However, microorganisms such as yeast or bacteria during fermentation during the preparation of fermentation stocks for use in enzyme digestion therapy decompose organic compounds to obtain energy to produce alcohols, organic acids, carbon dioxide and the like.

Therefore, the conventional fermentation broth products contain a unique fermentation flavor and alcohol components according to the raw material as the fermentation of vegetable raw materials, people who are unfamiliar with fermented foods or who have weak alcohol degrading capacity have been inconvenient to drink.

In particular, there is a problem that the alcohol component generated during the fermentation process contains a methanol component harmful to the human body to the extent that the residual amount in the product is limited by the KFDA.

The present invention has been made to solve the above problems, it is an object of the present invention to remove the unique fermentation aroma generated during fermentation during the manufacturing process of the functional fermentation stock solution to drink even weak people.

In addition, by removing the alcohol components generated during the fermentation to remove the harmful components of the human body to the extent that the residual amount in the product is limited by the KFDA standards and to provide a way to drink even those with weak alcohol degrading ability There is this.

In addition, there is another object to suggest a way to maintain a beneficial microorganism or yeast while removing the unique fermentation flavor and alcohol components during the fermentation.

To this end, the present invention is to provide a method for producing a functional fermentation stock solution to remove the unique fermentation flavor and alcohol components inevitably generated during fermentation through the inherent decompression process during the preparation of the fermentation stock solution.

In order to achieve the above object, the present invention comprises the steps of (a) fermenting the vegetable raw material to obtain a fermentation stock solution; And (b) provides a method for producing a functional fermentation stock solution comprising the step of removing the fermentation flavor and alcohol components by reducing the fermentation stock solution.

In addition, the step (a) is the step of fermenting each of the vegetable raw materials, and after the step (a) before the step (b), the first aging of each fermentation stock solution for each raw material; And it provides a method for producing a functional fermentation stock solution further comprising the step of second aging by mixing the fermentation stock solution for each primary aging.

At this time, the fermentation is carried out in Onggi, the vegetable raw materials are plums, kale, pumpkin, grapes, pears, onions, radishes, aloe, daylight, celery, kelp, carrots, eggplant, seaweed, plum, chestnut, buttercup, peach, Citrus, apple, cabbage, shiitake mushroom, lotus root, leek, green onion, hemp, ginger, stalk, jujube, taro, garlic, potato, fig, green onion, burdock, the final sugar of the fermentation broth is 55 ~ 70 Brix It is characterized by that.

On the other hand, the present invention provides a functional fermentation stock solution prepared by the above production method.

The present invention removes the unique fermentation aromas generated during fermentation during the production of the functional fermentation stock solution has the effect that even ordinary people who are not familiar with fermented food can drink.

In addition, the present invention has the effect that by removing the alcohol component generated during the fermentation to safely remove the methanol component harmful to the human body to the extent that the residual amount in the product is limited by the KFDA standard, even people with weak alcohol degrading ability to drink.

In addition, the present invention has the effect of maintaining a beneficial microorganism or yeast, while removing the unique fermentation flavor and alcohol components during the fermentation.

Hereinafter, the manufacturing method of the present invention with reference to the drawings in detail.

1 is a flow chart showing a manufacturing process according to an embodiment of the present invention.

First, various vegetable raw materials used in the functional fermentation stock solution according to the present invention are prepared (St110).

Preferably, the raw material is plum, kale, pumpkin, grapes, pears, onions, radish, aloe, dayflower, celery, kelp, carrots, eggplant, seaweed, plum, chestnut, buttercup, peach, mandarin, apple, cabbage, shiitake, One or more of lotus root, leek, green onion, hemp, ginger, stalk, jujube, taro, garlic, potato, fig, green and burdock shall be used.

In addition, sugar, preferably brown sugar, is used as the raw sugar.

Next, foreign substances are removed and washed from each of the prepared raw materials (hereinafter, brown sugar, which is a supplementary raw material among the raw materials, is used in the manufacturing process only when directly mentioned, unlike other raw materials).

Preferably the washing uses a washer. The washing machine uses a conventional washing machine and the description thereof is omitted.

Next, each of the washed raw materials are put in a grinder and ground (St130).

Preferably the grinding takes place until each raw material is grindly grueled and without water supply from the outside.

Next, brown sugar is blended with each of the ground raw materials and put into each fermentation container for each raw material (St140).

Preferably the fermentation storage container uses an onggi. Vaginal soil, which is the soil that makes the pottery, is mixed with numerous grains of sand. The glaze applied to Onggi is also made of clay and ash, which forms small pores on the surface of the vessel during baking at high temperatures in the kiln. Onggi is sometimes referred to as a 'breathing vessel'.

If you look at the cross section of the pottery piece magnified more than 1500 times with an electron microscope, there are many fine holes. There are also many small holes in the surface of the glaze that are created between the depressions or protruding outs due to the sand in the soil.

As such, many small, secret passages are connected to the surface of the pottery body. These secret passages, or pores, are 1 to 20 microns in size, much smaller than 0.00022 microns of oxygen, and can easily enter and out of the water more than 2000 times larger than the pores. Thus, the air permeable good onggi keep the stored food from rot and ferment well.

In addition, the brown sugar is for the fermentation of sugar and correction of sugar, the correction of sugar becomes an important condition for determining the fermentation form of the product, this blending step to maintain the final sugar of about 55 ~ 70 brix (brix) And the brown sugar in the mixing step described later.

Next, stir the raw materials pulverized like porridge contained in each fermentation storage container and stir at least once a week to naturally ferment (St150).

The fermentation is using aerobic fermentation, so that the supply of oxygen more smoothly due to the periodic stirring. In addition, the fermentation uses a naturally occurring yeast without putting a separate yeast. Preferably the fermentation period is to have a year or more.

In addition, the fermentation is carried out at room temperature of 20 ~ 25 ℃.

Next, the fermentation stock solution is separated from each fermentation completed using a centrifuge (St160).

The centrifugal separator is a conventional device that separates materials according to the size and density of particles using centrifugal force, and detailed descriptions on the construction and operation are omitted.

The fermented raw material is separated into the fermentation stock of the precipitate and the supernatant by the size and density difference through centrifugation of the centrifuge.

Next, the separated fermentation stock solution is first aged in each individual tank by raw material (St170).

The fermentation and the primary fermentation is made in each fermentation storage container and individual tank for each raw material because the fermentation and the ripening progress by raw material shows a different aspect and speed. Therefore, the mixing through the individual fermentation process and the first aging process is advantageous for the stabilization of the product to ensure a sufficient number of yeast.

Next, in each of the individual tanks, the fermentation stock solution, which is first aged by raw material, is mixed and secondly aged (St180). Each of the raw materials that have been primary ripened in advance for each raw material is mixed and then secondaryly matured to complete the ripening process. Preferably the first and second ripening period is more than two years.

The mixture is plum, kale, pumpkin, grapes, pears, onions, radish, aloe, daylight, celery, kelp, carrots, eggplant, seaweed, plum, chestnut, buttercup, peach, citrus, apple, cabbage, shiitake, lotus root Mix fermentation stock solution for each raw material selected by fermentation and primary ripening, selected from at least one of, leek, leek, hemp, ginger, stalk, jujube, taro, garlic, potato, fig, green onion and burdock.

In addition, it is preferable to add brown sugar to the mixture to correct the sugar content lowered during the fermentation and aging process, and to make the fermentation stock of the final product have a sugar content of about 55 to 70 brix.

Preferably, when all 35 kinds of vegetable raw materials are used, the raw materials are 5.7 ± 0.5% by weight, 5.7 ± 0.5% by weight, kale 5.7 ± 0.5% by weight, 5.7 ± 0.5% by weight of grapes, 5.7 ± 0.5% by weight, based on the mixture. Wt.%, Onion 5.7 ± 0.5%, Radish 5.7 ± 0.5%, Aloe 5.7 ± 0.5%, Daylight 3.8 ± 0.5%, Celery 2.8 ± 0.5%, Kelp 2.8 ± 0.5%, Carrot 2.8 ± 0.5% %, Eggplant 2.8 ± 0.5%, Seaweed 2.8 ± 0.5%, Plum 2.8 ± 0.5%, Chestnut 2.8 ± 0.5%, Buttercup 2.8 ± 0.5%, Peach 2.8 ± 0.5%, Citrus 2.8 ± 0.5% , Apple 2.8 ± 0.5%, cabbage 2.8 ± 0.5%, shiitake 2.8 ± 0.5%, lotus root 2.8 ± 0.5%, leek 0.95 ± 0.5%, leek 0.95 ± 0.5%, hemp 0.95 ± 0.5% 0.95 ± 0.5% by weight, 0.95 ± 0.5% by weight, jujube 0.95 ± 0.5% by weight, taro 0.95 ± 0.5% by weight, garlic 0.95 ± 0.5% by weight, potatoes 0.95 ± 0.5% by weight, figs 0.95 ± 0.5% by weight, 0.95 ± 0.5% by weight, burdock 0.95 ± 0.5% by weight Eojinda.

Next, the fermentation fragrance and alcohol components are removed from the fermentation stock solution completed until the second aging (St190).

Since the beneficial microorganisms and yeast contained in the fermentation broth can be killed at a temperature of about 60 ° C. or more, when the fermentation broth is removed by removing the fermentation flavor and alcohol components contained therein, the beneficial microorganisms and yeasts that are weak to heat are also killed. It will also adversely affect the quality of the product.

Therefore, it is preferable to use a reduced pressure method to remove the fermentation aroma and alcohol components contained in the fermentation broth without boiling the fermentation broth at high temperature.

The decompression method is to lower the boiling point of the contents contained in the hermetic container by reducing the air pressure inside the hermetic container close to a vacuum, and the components and moisture contained therein are discharged as gas even at a low temperature. When the pressure reduction method as described above is used in the preparation of the functional fermentation stock solution according to the preferred embodiment of the present invention.

The fermentation stock solution is mixed into the sealed container and finished until the second ripening, and the internal air of the closed container is reduced in pressure. The boiling point of the fermentation broth is lowered by the depressurization of the internal air, and the fermentation fragrance and harmful alcohol components are discharged from the fermentation broth as gas by heating to less than 60 ° C. In addition, excess moisture in the fermentation stock solution is discharged and adjusted. The gas is forced into the vacuum pump and discharged to the outside to separate and remove unnecessary components and water contained in the fermentation stock solution. Therefore, the removal of the fermentation fragrance and alcohol components contained in the fermentation stock solution, which is a subject of the present invention, is made at a low temperature by using such a reduced pressure method, and the effect of removing the excess moisture in the fermentation stock solution to achieve homogenization of the finished product. There is.

Preferably, a batch reduced pressure concentrator is used for the decompression, and the batch reduced pressure concentrator is a commonly used device, and a description thereof is omitted. At this time, when injecting the fermented stock solution mixed with the secondary to the reduced pressure concentrator, it is preferable to inject it by primary filtering so that foreign substances such as sediments are filtered out.

Next, the fermentation stock solution from which the fermentation fragrance and alcohol components are removed is put into a pasteurization tank and sterilized (St200).

The sterilization treatment is preferably sterilized to less than 60 ℃ not to kill the beneficial microorganisms and yeast.

Next, the sterilized fermentation stock solution is injected into the container (St210).

Preferably, the fermentation stock solution in which the foreign substances such as precipitates are completely removed through secondary filtering is poured into the container.

The container may be a brown bottle or a polypropylene pouch to prevent direct sunlight.

Next, the KFDA's compliance with the standards regarding the ingredients and the like is inspected and packed (St220).

An embodiment of the present invention described above should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art can change and change the technical idea of the present invention in various forms. Therefore, such improvements and modifications will fall within the protection scope of the present invention, as will be apparent to those skilled in the art.

1 is a flow chart related to a method for producing a functional fermentation stock solution according to one embodiment of the present invention.

Claims (6)

(a) Plums, kale, pumpkin, grapes, pears, onions, radishes, aloe, daylight, celery, kelp, carrots, eggplant, seaweed, plums, chestnuts, buttercups, peaches, citrus, apples, cabbage, shiitake, lotus root, Preparing and washing at least one vegetable raw material selected from leek, green onion, hemp, ginger, thyme, jujube, taro, garlic, potato, fig, green onion and burdock; (b) pulverizing each of the vegetable raw materials without adding water; (c) adding fermentation raw materials to each of the vegetable raw materials, and putting them into individual pots to obtain a fermentation stock solution by aerobic fermentation for at least one year while stirring at least once a week at 20-25 ° C .; (d) centrifuging each of the fermentation stock solutions, taking a supernatant, and aging the first fermentation in a separate tank; (e) mixing the fermentation stock solution with secondary fermentation; (f) depressurizing the fermentation broth with a reduced pressure concentrator and heating to less than 60 ° C. to remove fermentation fragrance and alcohol components by inhaling and removing gas; And (g) a method for producing a functional fermentation stock solution comprising pasteurizing the fermentation stock solution at less than 60 ° C. The method according to claim 1, The vegetable raw materials are plums, kale, pumpkin, grapes, pears, onions, radishes, aloe, daylight, celery, kelp, carrots, eggplant, seaweed, plums, chestnuts, buttercups, peaches, citrus, apples, cabbage, shiitake, lotus root , Leek, green onion, hemp, ginger, scallop, jujube, taro, garlic, potato, fig, green onion, burdock, each of the above vegetable raw materials plums 5.7 ± 0.5% by weight, kale 5.7 ± 0.5% by weight, pumpkin 5.7 ± 0.5% by weight, grapes 5.7 ± 0.5% by weight, pear 5.7 ± 0.5% by weight, onion 5.7 ± 0.5% by weight, radish 5.7 ± 0.5% by weight, aloe 5.7 ± 0.5% by weight, daylight 3.8 ± 0.5% by weight, celery 2.8 ± 0.5% by weight, kelp 2.8 ± 0.5%, carrot 2.8 ± 0.5%, eggplant 2.8 ± 0.5%, seaweed 2.8 ± 0.5%, plum 2.8 ± 0.5%, chestnut 2.8 ± 0.5%, buttercup 2.8 ± 0.5 Wt.%, Peach 2.8 ± 0.5%, Citrus 2.8 ± 0.5%, Apple 2.8 ± 0.5%, Cabbage 2.8 ± 0.5%, Shiitake 2.8 ± 0.5%, Lotus root 2.8 ± 0.5%, Leek 0.95 ± 0.5 Weight%, wave 0.95 ± 0.5 weight%, 0.95 ± 0.5% by weight, 0.95 ± 0.5% by weight, 0.95 ± 0.5% by weight, jujube 0.95 ± 0.5% by weight, taro 0.95 ± 0.5% by weight, garlic 0.95 ± 0.5% by weight, potato 0.95 ± 0.5% by weight, fig Method for producing a functional fermentation stock solution of 0.95 ± 0.5% by weight, green 0.95 ± 0.5% by weight, burdock 0.95 ± 0.5% by weight. The method according to claim 1, The step (e) further comprises the step of inputting the raw sugar raw material when mixing the fermentation stock, the amount of the raw sugar raw material used in the step (c) or (e) is obtained after the step (g) Method for producing a functional fermentation stock solution is adjusted so that the final sugar content of the fermentation stock solution is 55 ~ 70 brix. The method according to claim 1, The method of producing a functional fermentation stock solution (d) and the first aging and the second aging period of step (e) is more than two years. The method according to claim 1, First filtering the fermentation stock solution after step (e) and before step (f); And The method of producing a functional fermentation stock solution further comprising the step of (2) filtering the fermentation stock solution in the container after the step (g). Functional fermentation stock solution prepared by the method of any one of claims 1 to 5 contained in a brown bottle or a pouch made of polypropylene.

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