KR100975141B1 - A fermentation method of Oriental herb remedy or grains - Google Patents

Abstract

The present invention relates to a fermentation method of the herb and grains and a fermentation composition prepared by the fermentation method, the washing step of removing the residual pesticide by washing the herbal or grains; Drying step of drying the herbal medicine or grains; Roasting the dried herbal medicine or grains; Shredding the roasted herbal medicine or grains in a range of millet size or soybean meal, soybean meal, and rice quarterly (4 to 50 mesh); A humidification step of humidifying the medicinal herb or grains to about 50% of the water content in the fermented microbial liquid to the particles crushed into 4 to 50 mesh; A fermentation step of fermenting the herbal medicine or grains humidified with the moisture content of 65%; It consists of a drying step of drying to a temperature at which the microorganisms are not killed in the fermented herbal medicine or grains.

It is sterilized by roasting cereals or herbal medicines at high heat, sterilizing them, and crushing them to the size before and after millet to ferment them so that the fermentation necessary for fermentation is easy and rapid fermentation is possible.

In case of powder, there is a problem of entering the airway according to breathing, so it must be diluted with water to be ingested, and in case of circumstance, it is not very unsuitable for children or the elderly. The present invention is not a powder and a pill, it is a natural state of chewing or eating in the mouth to drink water and there is no problem of breaking microorganisms by not crushing after fermentation and there is no reprocessing or milling process economical and safety of food as there is no process This has a high advantage.

Herbal Medicine, Grains, Fermentation, Molding, Rings, Granules

Description

A fermentation method of Oriental herb remedy or grains}

The present invention relates to a fermentation method of the medicinal herbs and grains and to a fermentation composition prepared by the fermentation method, and more specifically, to a high temperature to fry the medicinal herbs and grains at 4 to 50 mesh on a granule scale, and the humidity to ferment the microbial fermentation broth. It relates to a fermentation method and a fermentation composition prepared by the fermentation method to improve the fermentation performance by humidifying and fermentation.

As an alternative to the limitations of Western medicine, the Korean medicine has been in the spotlight, and researches on the method of taking the Chinese medicine, which is the basis of treatment in Korean medicine, are continuously being conducted. However, if the herbal medicine is composed of herbal or wood roots, leaves, flowers, or berries, the extract is used as a medicinal herb. Efforts are being made in parallel. As an alternative to the above problems, a method of fermenting herbal medicines has been proposed as a way to supply more purified medicines.

Regarding the method of fermenting herbal medicines, Korean Patent Registration Nos. 10-0787123 and 10-0805571 disclose a method of obtaining a grain fermentation composition containing the components of herbal medicine by absorbing and fermenting the hot water extract of the herbal medicine into cereals. , Republic of Korea Patent No. 10-0666004 No. 1, Cheonnamseong, Goldamcho, Pine Sprout, Wiryyeongseon, Mulberry Root Bark, Green Chajo, respectively, after the production of powder, Cheonnam Powder 15 ~ 20g per 1ℓ, Goldamcho Powder 50 ~ 55g, pine shoot Chinese herbal medicine lactic acid fermentation composition was prepared by mixing 10-15 g of powder, 10-15 g of Maesung-sun powder, 10-15 g of mulberry root bark powder, 25-30 g of green tea powder, and fermenting the mixture with sugar, yeast and yogurt. Method is disclosed, the Republic of Korea Patent Publication No. 10-2004-0078030 Korean traditional ginseng, red ginseng, mushrooms, hemp, wolfberry, mugwort, garlic, radish, embryo, barley, again Disclosed is a method for preparing functional fermented foods prepared by washing and drying hemp, soybeans, and the like, powdered and sterilized according to ecology and properties, fermented at 40 ° C. for 4 hours with mesobean as a medium, and dried to produce granules. , Republic of Korea Patent Publication No. 10-2007-0096989 is a step of obtaining a primary fermentation broth by fermenting each herbal medicine and grains with fermentation enzyme stock solution; Obtaining a secondary fermentation broth by mixing fermentation with a medicinal herb prepared by weighing the herbal medicine of the primary fermentation broth; And it discloses a method for producing a fermentation broth comprising the step of aging the secondary fermentation broth.

However, in the case of the registered Patent Nos. 10-0787123 and 10-0805571, it is found that the fermentation does not proceed sufficiently due to the mixing of the herbal medicine and grains, and there is a problem that only the selected herbal medicine for therapeutic purposes cannot be fermented. In the case of the registered patent Nos. 10-0666004, 10-2004-0078030 and 10-2007-0096989, the porosity of the medicinal herb powder is small during the fermentation process by mixing the fermentation broth into the powder of the medicinal herb. Fermentation efficiency is not good because the required gas and the gas generated after fermentation are not smoothly formed, and the molded fermentation composition may decay or decay when molded into a ring or granule after the above process. This high problem has been pointed out.

In order to solve the above problems, the medicinal herbs or grains are roasted and crushed into 4 to 50 mesh sizes, and then humidified with a microbial fermentation broth so that the fermented and dried itself can be easily consumed without reprocessing, and the manufacturing process is greatly reduced. As it can prevent the problem of unavoidable contamination in the process, it provides a fermentation method to enhance the safety of herbal medicines or food.

Fermentation method using a herbal or grains of the present invention, the washing step of removing the residual pesticide by washing the herbal or grains; Drying step of drying the herbal medicine or grains; Shredding step of crushing the dried herbal medicine or grains to 4 to 50 mesh (millet or rice 2 to 4 equal sizes); Humidifying step or humidified with sterilized distilled water and inoculating spawn with a humidifying step of 65% of the microbial liquid phase in which the spawn seeds around 10 ⁵ cfu / ml are cultured in the herbal or cereal grains; Fermentation step of fermenting the humidified herbal medicine and grain particles; And

After the fermentation is complete is characterized in that the drying step to dry to a temperature that the microorganism is not sterilized. In addition, in the fermentation method, the step of washing or increasing the herbs or grains prior to the roasting step may be added. The present invention also provides a fermentation composition of the herbal medicine and grains produced by the fermentation method.

In the present invention, in the fermentation of herbal medicine, only harmful bacteria inoculated with spawn seed can be fermented by sterilizing harmful bacteria through the increase or roasting process, and breathable by crushing the herbal medicine in millet or rice in 2 to 4 equal sizes or granules. This facilitates the effect of improving the fermentation rate.

In case of powder, there is a problem of entering the airway according to breathing, so it must be diluted with water to be ingested, and in the case of a pill, it is not very unsuitable for children or the elderly. The present invention is not a powder and a pill, there is no inconvenience to be absorbed into the airways, chew eat or put in the mouth to drink water and there is no problem of breaking microorganisms by not crushing after fermentation, there is no process of recirculation or milling economic and process As there is no food safety is high.

Known herbal and grain fermentation methods are based on herbal medicines, so fermentation is impossible, make powder or ferment the seed, inoculate, ferment and dry. The dried fermented material is made into a powder, molded into granules or rings, and dried again.

In such a known fermentation method, it must be dried and pulverized again after fermentation. This is because they cannot be molded into rings or granules without grinding. In order to make the fermentable water, liquid and powder are mixed in the mixing device (stirrer) and naturally mixed together by the adhesive force of organic matter, and fermented and dried. At this time, 90% of the microorganisms are broken and there is a problem that 10 ⁸ cfu / ml falls to 10 ⁷ cfu / ml. In addition, when forming a ring, paste is added to paste, and even half of the microorganisms are damaged.

The most important thing in fermented food is the measure of the quality of live bacteria. This is because it is the most important factor in maintaining the health by restoring the intestinal ecosystem, and especially in the case of cultivation with yeast, more bacteria should be added.

The present invention not only solves this problem but also improves the quality compared to the existing method. Fermentation with 4 to 50 mesh gives good breathability and fermentation is fast and the number of bacteria increases dramatically.

In the existing fermentation method, grains are increased without grinding in fermentation of grains such as soybean or barley, and fermented by inoculating spawn at 30 ~ 40 ℃. In this method, bacteria grow only on the grain surface. As a result, the number of bacteria does not increase.

The present invention has the advantage that there is no problem that the nutrients of the grains are lost and the waste water does not occur by ripening and sterilizing the grains by roasting the grains. ^{Even 9} cfu / ml or 10 ¹⁰ cfu / ml were identified in the examples. In particular, fermentation process is not contaminated with harmful bacteria such as mold. As the spawn is incubated around 10 ⁷ cfu / ml in a sterilized medium, it is possible to prepare a fermented drug or fermented food by fermenting in a state where the spawn predominates. In addition, there is no need for a grinding process to grind after fermentation, which is also economical.

Hereinafter, the present invention will be described in detail. The terms used in the present invention are as follows.

'Herbal medicine' refers to the roots, leaves, flowers, or fruits of herbs or wood commonly used in oriental medicine, and more specifically, ginseng, white ginseng, sewage, brown root, yellow rice, hemp, ogapi, golden, cinnamon, bokyeong, licorice Any one or more myocardium selected from the group consisting of myocardium; Any one or more fruits selected from the group of fruits such as Schisandra chinensis, Bokbunja, Cornus, Black soybean, Tosa, Cha-cha, jujube; 300 seconds, any one or more poisonous leaves selected from the group consisting of ginkgo biloba; Or any one or more tricklees or mixtures thereof selected from the group consisting of Seokchangpo, brown flowers, chrysanthemums, pine flowers, gujeolcho, injin mugwort, foliar, and baekchul.

'Grain' means starch plants used for food, and more specifically, rice, millet, glutinous rice, brown rice, germinated brown rice, barley, germinated soybean, malt, black soybean, soybean, mung bean, corn, crude, millet, millet Means one or more plants selected from among red beans, red beans, wheat, buckwheat, rye or oats.

"Microbial fermentation" means the edible microbes and fungi with microbes or fungi to produce a useful substance to humans, and ordinary yeast (Saccharomyces genus), Bacillus (Bacillus genus), Lactobacillus (Lactobacillus In), Penny bacilli (genus Paenibacillus), Kazakhstan star California (Kazachstania in), or a combination of yuyonggyun? Means that any one or more microorganisms selected from bacteria cultured product of EM (Effective Microorganisms), and, more specifically S. cerevisiae , B. subtilis CG-1, L. paraplantarum , P. poymyxa SJP6722A5, K. aeorbia SJP6844AF5, S. exiguus SJP6728AF1, EM, and the like.

"Fermentation microorganism liquid" refers to a fermentation microorganism medium containing the fermented microorganisms alive, the medium may be used as a conventional complex medium, the grain extract as a carbon source and adding glucose and sugar It is more preferable to use it as a medium by heat-extracting to 100 degreeC or more, and it is most preferable to use the hot water extract of the herbal medicine or grain to ferment together. However, at your convenience, you can also humidify with sterile distilled water and seed the seed.

The present invention is not intended to be limited to the above definitions, and includes other concepts apparent to those skilled in the art. The present invention relates to a fermentation method of the herbal medicine or grains to improve the fermentation performance by roasting and crushing the herbal medicine or grains.

Fermentation method using 4 to 50 mesh particles of the herbal medicine or grains of the present invention,

Washing the herbal or grains to remove residual pesticides; Drying the medicinal herb or grains by drying or roasting them by drying; The steamed or roasted Chinese herbal medicine or grains are crushed into 4 to 50 mesh using a crusher.

Fermentation method of the present invention, 4 to 50 mesh of cooked or roasted herbal medicines or grains, especially if the particles are small when broken into particles that do not blow into the airway due to breathing when taking large particles are easy to chew Shredding to a degree to shred; A humidification step of humidifying the particles with fermentation microbial fluid; Fermentation step of fermenting the humidified herbal or grain particles; It consists of a drying step of drying to a temperature that the microorganisms are not killed in the fermented herbal medicine or grains.

The size of the herbal medicine or grains similar to millet can be used without a shredding process. The cooking or roasting step of heating the herbal medicine or grains to a high temperature, so the effect of ripening herbs or grains and sterilizing harmful bacteria can be fermented only with useful fermented microorganisms inoculated in the fermentation microbial fluid, the herbal or macromolecular ingredients As the nutrients having the structure are decomposed into low molecules, the absorption efficiency of the human body is increased.

The size of the medicinal herb particles in the shredding step is preferably about the size of sawdust, and when the soybeans in cereals, 4 to 50 mesh is preferably 1/2 or 1/4 of millet or rice.

In the humidification step, the volume ratio of the particles and the fermentation microbial liquid is preferably about 65% of the water content in a ratio of 5: 5 to 6: 4.

The fermentation microbial liquid is prepared by inoculating fermentation microorganisms in a known complex medium at a volume ratio of 0.1 to 10%, and it is preferable to use a herb extract that meets the purpose of producing a complex medium or a product.

The fermentation microorganisms required for inoculation are initially inoculated and cultured with the seed medium to be used for fermentation in the complex medium. Afterwards, the seedlings are inoculated into the fermentation microorganism solution and then frozen and stored in a portion for use in the next fermentation process.

The concentration of microorganisms in the fermented microbial fluid is different depending on the type of microorganism, but is preferably about 1 × 10 ⁷ cfu / ml. However, depending on the fermentation environment, the water content can be inoculated immediately before fermentation by humidifying the water content with sterilized distilled water. As described above, when the moisture content is controlled by the fermentation microorganism, the fermentation can be activated at a much faster rate than when the seed is inoculated with the fermentation which can be activated as the dominant species.

In the crushing step, the inevitable fine powder is preferably mixed with a relatively large crushed particles of 4 to 10 mesh at a constant ratio. The reason for this is that during the humidification process, large powders stick to large particles with adhesive force, so there is no problem in breathability.

The fermentation step using a conventional fermentation conditions, the fermentation temperature is maintained at 30 ℃ to 40 ℃ and under aerobic conditions to supply additional oxygen, it is preferable to ferment for 12 hours to 3 days.

The drying step may be dried for 6 hours to 24 hours at room temperature, or the fermented microorganisms are alive for 3 hours to 24 hours at 25 ℃ to 40 ℃, which is a temperature at which microorganisms do not die.

Example 1 Fermentation sipjeon daebotang ring Preparation

5 g each of ginseng, Baekchul, Bokryeong, Dongguk, Cheongung, Sukjihwang and Baekjak; 4 g each of ginger, jujube, and astragalus; And 3 g of licorice is carefully washed under running water, and the medicinal herbs are crushed into sawdust (4 to 50 mesh) size, and then roasted.

5 g each of ginseng, Baekchul, Bokryeong, Angelica, Cheongung, Sukjihwang and Baekjak separately from the above process; 4 g each of ginger, jujube, and astragalus; 3 g of licorice was carefully washed with running water, and 3 L of water was added to the mixture. The mixture was gently heated until reduced to 0.8 to 1 L for about 3 hours. After removing the Chinese herbal medicine solids using cotton cloth, it was slowly cooled to obtain an extract of Seopjeondaebotang. Fermented microbial fluid was prepared by inoculating S. exiguus SJP6728AF1 as a seed to the extract.

1.2 liter of the fermented microbial liquid was added to 1 liter of the medicinal herb particles to obtain a water content of 65%. This was fermented for 24 hours in a fermentation apparatus that is supplied with aseptic oxygen and maintained at a temperature of 30 to 40 ℃.

The fermentation was achieved by loading particles on a shelf of a conventional agricultural product dryer and supplying sterile oxygen.

The fermented medicinal herb particles were crushed like sawdust and roasted at high temperature to produce fermented Sipjeondaebobotang herbal medicine particles.

Example 2 Fermentation chongmyeongtang ring Preparation

2 liters of Seokchangpo, Wonji, Baeksincin and licorice were thoroughly washed in running water, and the herbs were crushed to 50 mesh (sawdust size), then roasted in a heated frying pan for 30 minutes to cook and sterilized.

Separately from the above process, a medium from which carbohydrates such as rice bran, malt, bran and sugar were heated to 120 ° C. in an extractor to extract nutrients. The medium was slowly cooled and inoculated with Lactobacillus as a spawn to prepare 2 L of the fermented microbial fluid, and the number of bacteria was investigated. The spawn was 10 ⁹ cfu / ml.

The medicinal herb particles were humidified with the fermentation microbial liquid and fermented with a water content of 65% for 24 hours in a fermentation apparatus maintained at a temperature of 35 to 40 ° C. under aerobic conditions in which sterile oxygen was supplied.

The fermentation was carried out by loading the humidified particles with a moisture content of 65% on the shelf of a conventional agricultural product dryer to supply sterile oxygen and dried at 35 ° C. for 24 hours to produce fermented Chongmyeongtang particles.

Example 3 Fermentation galgeuntang ring Preparation

2 liters of herbal medicine mixed with brown root, ephedra, cinnamon, peony, licorice, ginger, and jujube according to the ratio prescribed for Dongbobom were washed in running water, and then poured into an extractor and heated to 100 ℃ for 3 hours by adding 3 liters of water. 2 liters of medicinal herb extracts were cooled and cooled at 35 ° C. as Kazakhtania Erovia. fermented microbial fluid was prepared by inoculating aeorbia SJP6844AF5).

Meanwhile, 1 liter of soybean was washed, dried, cooked and roasted in a dry state. The roasted soybeans were largely divided into four parts in a crusher and crushed to a small size such as millet.

1.2 L of the fermented microbial solution was added to 1 L of the soybean particles, followed by fermentation at around 65% moisture content.

The fermentation is loaded with humidified particles with a moisture content of 65% on a shelf of a conventional agricultural product dryer to supply sterile oxygen, and fermentation is performed for 24 to 48 hours, and dried at 35 ° C. for 24 hours to fuse the fermented Chongmyungtang enzyme and soybean. Food was produced.

Example 4 Preparation cereal fermented food

40 kg of soybeans and 40 kg of malt were washed and 40 kg of germinated brown rice were cooked and steamed respectively. The cooked grains were dried and roasted, respectively. As a result of crushing the roasted grains into 4 to 10 mesh sizes, 25 kg of 10 to 20 mesh particles were produced, 8 kg of fine powder was produced, and 7 kg of water was reduced by evaporation of water.

Separately, 1kg of rice bran, wakame, bran, and glucose were placed in an extraction device, and 5 liters of water was added to extract nutrients at 120 ° C. to produce a medium. Saccharomyces servisiae ( S. cerevisiae ) was inoculated into the medium as a seed and incubated for 48 hours to prepare 10 ⁹ cfu / ml fermented microbial fluid.

Each of the soybean and malt grains was germinated with sterilized water to make 65% water content and loaded into the fermentation apparatus. The fermentation microbial fluid was inoculated with 50 cc each of the spawn seed, and the fermentation temperature was set at 35 to 40 ° C. The fermentation was carried out and dried at 35 ° C. for 24 hours.

As a result of examining the properties of the dry matter, the particles are stuck to each other due to the weak adhesive force, and when the particles are rubbed together, the particles are separated.

Soybean, malt, and germinated brown rice are fermented by fermentation of fermentation microorganism solution prepared as a seed of yeast in the form of particles that maintain the breathability, soybean 5 × 10 ¹⁰ cfu / ml, malt 2 × 10 ⁹ cfu / ml, germinated brown rice 3 X10 ⁸ cfu / ml.

When the soybean and malt germinated brown rice were milled and fermented with 107 yeast seed fermentation microorganisms, the number of yeasts averaged 3 × 10 ¹⁰ cfu / ml after 36 hours fermentation, and 4 × 10 ¹⁰ cfu / for malt. In the case of ml and germinated brown rice, 1 × 10 ⁹ cfu / ml produces a particle-like effect. However, when inoculated and fermented with a seed of fermented soybean, malt, and germinated brown rice, soybeans were 2 × 10 ⁸ cfu / ml, 1 × 10 ⁷ cfu / ml for malt, and 8 × 10 ⁶ cfu for germinated brown rice. It is only / ml. However, by milling this to 150 mesh, the average number of bacteria decreased by 90%, soybean 2 × 10 ⁷ cfu / ml, malt 1 × 10 ⁶ cfu / ml, germinated brown rice 8 × 10 ⁵ cfu / ml. By virtue of this, the survival rate was lower than that of soybean 1 × 10 ⁷ cfu / ml, malt 10 ⁶ cfu / ml and germinated brown rice 4 × 10 ⁵ cfu / ml. If the powder is milled with 300 mesh, it is measured with fewer bacteria. If soybeans, brown rice and malt are roasted and moistened to 65% of moisture, fermentation will not occur, leading to mold predominance.

As a result of ingesting the fermented food prepared in the form of particles, the taste and flavor of the roasting process were excellent, and it was particularly easy to consume. Even if put into the mouth, it was not a burden to the air to blow by breathing, and there was an advantage to eat by chewing or absorbing water.

The present invention can increase the efficacy by fusing the medicinal herbs and microorganisms can be easily ingested and can provide functional foods by fusing medicinal herbs and grains and microorganisms can contribute to the national health by providing foods fused with grains and microorganisms have.

Mechinnikov says that the toxins produced by enterotoxic bacteria are the source of aging and pandemic, and world-class scientists including Professor Shinyahiromi, professor of science at Albert Einstein, said that the enzymes made by enterophytobacteria are the energy and immunity of life.

The fact that ingesting lactic acid bacteria that do not die in stomach acid suppresses harmful intestinal bacteria and solves the source of all kinds of diseases. Producing beneficial bacteria that do not die in gastric acid by the production method of the present invention can restore the intestinal ecosystem by ingesting a large amount of useful microorganisms can greatly contribute to the disease treatment as well as human health and the greatest desire disease-free longevity.

When breast milk is odorless and yellow in stools. But eating baby food smells from the stools. This is evidence that the harmful bacteria that produce odors in the intestinal ecosystem have multiplied. Russia's Mechinnikov and world-renowned professor Shinyahiromi revealed the mechanism by which these toxins cause various cancers such as gastrointestinal diseases, atopy and adult diseases. As in the intestinal ecosystem is restored. This is to solve the root cause of all kinds of diseases, and if you take the herbal or food of the present invention as lactic acid bacteria without actual stomach acid, various diseases are treated. The most important factor in restoring the intestinal ecosystem should be the number of beneficial bacteria. No matter how strong the lactic acid bacteria, even if the lack of bacteria (history) is because it is unable to suppress the harmful bacteria (red group) propagated in a large amount in the intestine.

The present invention has the advantage of multiplying the number of bacteria to the maximum, and therefore, there is no milling or recycling process, and there is also an advantage that the preservation of the bacteria is 100% and the economical efficiency of the process is reduced.

Claims (5)

In the conventional herbal medicine or grain fermentation method of washing the herbal medicine or grains to remove residual pesticides, drying, milling and fermentation, Drying and roasting the herbs or cereals; Crushing the medicinal herbs or grains into 4 to 50 mesh particles;  A humidifying step of humidifying the pulverized medicinal herb or cereal grains with a fermentation microbial solution so that the humidity can be fermented;  Fermentation step of fermentation at 30 to 40 ℃ while supplying oxygen to the humidified herbal or grain particles;  Drying step of drying the fermentation is complete medicinal herbs or grains; Fermentation method characterized in that consisting of. delete delete delete Herbal medicine or grain fermentation composition prepared by the fermentation method of claim 1.