KR101014867B1 - A soybean compound fermented by kimchi lactic acid bacteria, and An instant noodle for hangover remedy comprising a fermentation compound, oriental medicines, and powder from five grains, and Methods of their preparation - Google Patents

Abstract

The present invention relates to a hangover-removing composition containing the fermented soybean fermented with kimchi lactic acid bacteria as an active ingredient and to a hangover-removed ramen prepared by adding and kneading the soybean fermented product and the herbal composition to five grains.

According to the present invention, by fermenting soybean water with kimchi lactic acid bacteria by the present inventors can be useful for improving the hangover after drinking by preparing a hangover remedy composition.

In addition, by adding together with the fermented soybean fermented to hang kimchi lactic acid bacteria and herbal ingredients known to have a hangover elimination effect, it can be easily consumed for hangover elimination instead of the traditional haejangguk, It can be usefully used to improve hangover after drinking alcohol.

Hangover, Ramen, Soybean Fermented Product, Kimchi Lactobacillus

Description

Soybean compound fermented with kimchi lactic acid bacteria, and the fermented soybean fermented product, herbal composition, and hangover-removing ramen containing five grains, and a method for preparing the same {A soybean compound fermented by kimchi lactic acid bacteria, and An instant noodle for hangover remedy comprising a fermentation compound, oriental medicines, and powder from five grains, and Methods of their preparation}

It relates to a hangover composition containing the fermented soybean fermented with kimchi lactic acid bacteria as an active ingredient, and to a hangover solution ramen prepared by adding and kneading the soybean fermented product and the herbal composition to five grains, more specifically fermented with kimchi lactic acid bacteria It relates to a soybean fermented product which is effective in resolving hangovers, and a soybean fermented product, hangover elimination ramen prepared by kneading into five grains by adding a hangover herb composition.

The hangover you feel the next day after drinking alcohol is not only your health but also your quality of life. The next day after drinking, most people suffer from soreness, vomiting and severe headaches. If you suffer from these symptoms throughout the morning, you won't be able to get your hands on your hands after lunch. After all, I can't do anything in the morning, and I just spend the day because of the fatigue that comes in the afternoon.

Although there is a slight difference between alcoholic beverages, it has a caloric value of 7.1 kcal per gram of ethanol based on soju and few other nutrients. Only 2-10% of ethanol absorbed by drinking is excreted through the kidneys or lungs through urine or exhaled breath, and more than 90% of the remaining ethanol is rapidly metabolized in the liver. Ethanol, which is broken down by the liver, produces acetaldehyde, which is then converted into acetic acid and broken down into water and carbon dioxide. Acetaldehyde, which is produced at this time, causes reddening of the face, heart palpitations, and headaches and stomach pain, causing hangovers. Frequent drinking is a major cause of heavy strains between alcohols.

The liver is one of the most important organs in a person's body. The liver, called the chemical plant of the human body, detoxifies various toxic substances and plays an important role in human metabolism. If you add alcohol to this action, the burden on the liver is beyond imagination. This is why many people who overwork and drink frequently complain of chronic fatigue and lethargy. In addition, the so-called “sickness” caused by drinking is a big burden on the organs of the digestive system. For example, if you feel sick, you can eat delicious food and live with Haejangguk.

Ramen was introduced to Korea around 1960. Currently, many food companies make and sell unique products. Since ramen is a dry food, it has more nutrients per unit weight than a juicy food, and because it is fried, it is a high-calorie food that produces 500 kcal per 120g because of its high fat content.

Ramen is used as a convenient snack, but it is widely used as a food to loosen after drinking and haejangguk. If you add ingredients to help you get rid of hangovers when you're making ramen, you'll be spotlighted as a ramen after eating.

On the other hand, there are many natural plants that are known to be effective in relieving hangover in oriental medicine and folk medicine, such as ginseng, prickly pear, alder, aloe, bean sprouts, brown root, licorice, bokbunja, donkey, hut, plum, cucumber, ginger, etc. Plant materials are representatively known.

Lactobacillus is widely present in nature and uses carbohydrates anaerobicly to produce lactic acid. The natural environment in which lactobacillus is found is diverse, not only in the gut of humans or animals, but also in various vegetables and fruits, and plays an important role in the fermentation process in fermented foods such as yogurt, kimchi in Korea, and sauerkraut in Germany. In charge of. Such lactic acid bacteria include Streptococcus sp., Pediococcus sp., Leukonostoc sp., Lactobacillus sp., Sporolactobacillus sp. .), Bifidobacterium sp. These lactic acid bacteria enters the intestinal epithelial cells and enters the intestinal epithelial cells to prevent intestinal settlement of harmful microorganisms and secrete antimicrobial substances, thereby inhibiting the growth of harmful microorganisms and improving diarrhea and constipation, as well as enhancing immune activity and anticancer activity. It has the effect of back. Since lactic acid bacteria are introduced into the intestine and secreted through its own metabolic activity, it is beneficial to the host, and many studies are being conducted using lactic acid bacteria.

Therefore, the present inventors have made a thorough research effort to find an effective substance for hangover and a method of easily taking the hangover, soybean fermented product produced by fermenting soybeans with kimchi lactic acid bacteria has an effect on hangover, the soybean fermented product and hangover elimination When mixed with five grain powder consisting of rice, barley, wheat, soybeans, and millet, which is effective in the kneading, and preparing the ramen with the dough, ingested after drinking, it can effectively eliminate the hangover that occurs after drinking It was confirmed that the present invention was completed.

Therefore, the main object of the present invention is to provide a soybean fermented product produced by fermentation with kimchi lactic acid bacteria that can effectively resolve the hangover generated after drinking, and a method for producing the same.

Another object of the present invention is to add the ramen fermented product produced by fermenting the kimchi lactic acid bacteria to five grains powder and kneaded together with the herbal composition effective to relieve hangovers in the form of ramen by making a ramen widely used as a substitute for Haejangguk Ingestion of the hangover fermented to eliminate the hangover is to be able to easily hangover after drinking.

According to an aspect of the present invention, the present invention provides a hangover relief composition containing soybean fermented product fermented with complex kimchi lactic acid bacteria as an active ingredient.

In the hangover relief composition of the present invention, the complex kimchi lactic acid bacteria (kimchi lactic acid bacteria) to aid in the metabolism of alcohol, such as amino acids, such as vitamin B, C and aspartic acid, etc. The main kimchi lactic acid bacteria that can secrete any substance can be selected and inoculated, but preferably Lactobacillus plantarum, Leukonostoc kimchii, Leukonostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis Using two or more kimchi lactic acid bacteria strains selected from the group consisting of B1, B2, B3, C, D, E, folic acid, and Army It is good because it helps produce hangover by producing and secreting more nutritional ingredients than other strains.

The production of soybean fermented products using the complex strain in the present invention is because the fermentation mechanism is different for each type of lactic acid bacteria can be enriched fermentation products through mutual complementary. Specifically, for example, the difference in fermentation mechanism, for example, even in the same class of lactic acid bacteria are lactic acid bacteria such as Lactobacillus plantarum that mainly produces lactic acid (Lactic acid) when growing using glucose, while lactic acid and carbon dioxide There are kimchi lactic acid bacteria of the genus Leukonostok to produce, lactic acid bacteria such as Bifidobacterium to produce lactic acid and acetic acid. The inventors of the present invention promote the growth when cultivated in soybean water among dozens of kimchi lactic acid bacteria collected from kimchi, and separate the kimchi lactic acid bacteria that produce a large amount of organic substances by releasing metabolites to the outside, and when they are mixed and cultured Complementary kimchi lactic acid bacteria producing a complementary organic material was found and the hangover fermented soybean of the present invention was completed.

In the hangover relief composition of the present invention, the fermentation may be carried out at any temperature that can produce a fermentation metabolite to help the hangover lactic acid bacteria growth and hangover, preferably 10 to 10 to 40 ℃ The fermentation for 30 hours may promote the growth of kimchi lactic acid bacteria and release many fermentation metabolites, more preferably fermentation for 20 to 30 hours at 25 ~ 35 ℃, most preferably at 30 ℃ It is good to ferment for 24 hours.

According to another aspect of the present invention, the present invention provides a hangover quenching ramen containing soybean fermented product and herbal composition fermented with complex kimchi lactic acid bacteria as an active ingredient.

In the hangover of the present invention, the soybean fermented product is inoculated with kimchi lactic acid bacteria in soybean water (soy milk) and fermented at 20 to 40 hours for 10 to 30 hours to increase the growth of kimchi lactic acid bacteria, and release many fermented metabolites. It is good to be able to do this, More preferably, it is good to ferment for 20 to 30 hours at 25-35 degreeC, Most preferably, it is good to ferment for 24 hours at 30 degreeC.

In the present invention, the soybean means soymilk made by grinding soybean called water, and in order to suppress the growth of various bacteria when inoculated with kimchi lactic acid bacteria, it is preferable to heat at least 100 minutes at 100 ° C. or more, preferably at least 1 hour.

In the hangover of the present invention, the complex kimchi lactic acid bacteria (kimchi lactic acid bacteria) is Lactobacillus plantarum, Leukonostoc kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum), Lenoconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis group consisting of Lactobacillus brevis It is preferable that the two or more kimchi lactic acid bacteria complex selected from.

In the hangover for the hangover of the present invention, the herbal composition may be any Chinese medicine that is effective in relieving hangover, but preferably, ginseng, thorny ginseng, alder, aloe, bean sprouts, brown root, licorice, bokbunja, donkey, holly tree , Plum, cucumber, or ginger is preferred, and more preferably at least one herbal composition selected from the group consisting of barley, licorice, alder, and brown root. In the present invention, although the ramen was prepared by adding the fermented soybean fermented with kimchi lactic acid bacteria that is effective in relieving hangover, in order to prevent the hangover elimination effect of the soybean fermented product during the production of ramen, hangover as a substance to compensate for this The ramen of the present invention was prepared by adding a herbal composition having an effect on the soybean fermented product, and developed a ramen that does not degrade the hangover function even after the process of preparing the ramen through the synergistic effect of the herbal composition and the fermented soybean. .

In the hangover ramen of the present invention, the ramen can be prepared using any grain that can be used as the main ingredient of the noodles, but it is preferable to use a mixed grain to balance the nutrients contained in the grain More preferably, it is prepared by kneading grains made of rice, barley, wheat, soybeans, and millet.

According to another aspect of the present invention, the present invention is sterilized soybean water and cooled to 20 ~ 40 ℃ step by inoculating complex kimchi lactic acid bacteria for 10 to 20 hours to prepare a soybean fermented product; After mixing the herbal composition consisting of 40 to 60% by weight of larvae dry powder, 10 to 30% by weight licorice dry powder, 5 to 15% by weight alder dry powder, and 10 to 30% by weight dry root powder, hot water extraction After filtering, concentration under reduced pressure to prepare a herbal extract; Preparing the dough by adding the prepared soybean fermented product and the herbal extract to rice, barley, wheat, soybean, and millet consisting of millet; And preparing kimchi by steaming, shaping, milking, and cooling the noodle with said dough, and preparing kimchi as a active ingredient. It provides a method of manufacturing.

In the method for producing a hangover of the present invention, the complex kimchi lactic acid bacteria (kimchi lactic acid bacteria) is Lactobacillus plantarum (Lactobacillus plantarum), Leukonostok kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum ), Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis (Lactobacillus brevis) It is preferable that the two or more kimchi lactic acid bacteria complex strain selected from the group consisting of.

The present invention is inoculated and cultured kimchi lactic acid bacteria in soybean water to provide an effective soybean fermentation hangover. The soy water is used after grinding and sterilizing soybeans called water. The kimchi lactobacillus uses a complex strain, Lactobacillus plantarum (KCTC 10123), Leuconostoc kimchii (KCTC0651), Leuconostoc citreum (KCTC 3526), Leukonostok Leuconostoc mesenteroides (IMSNU 10146), Leuconostoc gasicomitatum (KCTC 3753), Leuconostoc lactis (KCTC 3528), Lactobacillus sakei, IMSNU 10130 And Lactobacillus brevis (OPK-3), two or more complex strains selected from the group consisting of were used. Rather than fermenting with a single lactic acid bacteria, the use of complex lactic acid bacteria to produce a variety of fermentation products beneficial to our body, as well as a lot of ingredients such as vitamins that need to be supplemented after drinking. For example, in the case of vitamin C, soybeans fermented with one lactic acid bacterium are made less than 10mg / 100ml, but more than 30mg / 100ml are made when fermented with lactic acid bacteria.

Meanwhile, Lactobacillus plantarum, Leukonostoc kimchii, Leukonostoc citreum, Leukonostoc mesenteroides, Leukonostok gycomostoctum Fermenting soybeans with two or more kimchi lactic acid bacteria strains selected from the group consisting of gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis Vitamin B1, B2, B3, C, D, E, folic acid, etc. are made, and GABA (γ-aminobutyric acid) is made more than 10mg / 100g. It also contains a lot of organic acids made by Kimchi lactic acid bacteria during fermentation. The fermented product rich in amino acids, vitamins, and organic acids by fermenting soybeans with kimchi lactic acid bacteria was named the soybean fermented product fermented with kimchi lactic acid bacteria. Eating soybean fermented products after drinking can help supply essential amino acids and vitamins that are likely to be lacking, and Gabba can help stabilize nerves that are sensitive to hangovers. It is also effective in restoring intestinal function caused by drinking.

The fermented soybean fermented with kimchi lactic acid bacteria is helpful to relieve hangover even when taken by itself, but can be widely used as a food additive by exerting a useful effect on hangover elimination even when added to other foods.

The present inventors added the fermented product for hangover elimination to the ramen widely used as a substitute for haejangguk to prepare a ramen to help hangover.

Five grain powder consisting of rice, barley, wheat, soybeans, millet with a herbal composition comprising extracts of barley, licorice, alder, and roots known to be effective for hangover of soybean fermented product made by fermenting the kimchi lactic acid bacteria It was mixed with the dough to prepare a noodle.

Processes other than the mixing process of the raw materials in the manufacturing process of the ramen may be used by any method available in the art. In other words, general ramen making processes such as making dough from blended raw materials, primary molding through a noodle machine, steaming with high temperature steam, secondary molding while hot air drying, and frying process of frying the formed noodles with oil are common. The method may be used in the art.

Hereinafter, the manufacturing method of the hangover ramen of this invention is demonstrated concretely. At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art. In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

Spawn Kimchi lactic acid bacteria A) culture step

The medium was heat sterilized and lactobacillus plantarum, Leukonostoc kimchii, Leukonostoc citreum, Leukonostoc mesenteroides, Leukonostok Inoculated with Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis, respectively, and mixed two or more strains selected from them. ) At this time, the heat sterilization is good for at least 15 minutes at 121 ℃, each of the kimchi lactic acid bacteria inoculation amount is 1 × 10 ⁴ cfu / ml or more and the incubation temperature is 20 ~ 40 ℃, incubation time 10 ~ 30 hours, medium Preference is given to using MRS medium. And the culture is stationary culture.

Fermentation stage of soybean

Sterilize the soybean water at 100 ℃ for 1 ~ 2 hours, cool to 20 ~ 40 ℃, inoculate 2 ~ 4% (v / v) of spawn here and ferment at 20 ~ 40 ℃ for 10 ~ 30 hours.

At this time, the fermentation metabolite is not sufficiently made when the fermentation is less than 10 hours, the organic acid is made a lot when the fermentation is more than 30 hours, so that the acidity is strong and the texture is poor, it is preferable to ferment within the above fermentation time range. However, the fermentation time may be changed as long as it meets the purpose of the present invention.

Blending process of ramen raw materials

The Chinese herbal extract is solvent-extracted from 40 to 60% by weight of hawthorn tree, 10 to 30% by weight licorice, 5 to 15% by weight alder, and 10 to 30% by weight of dry root powder, and the solid content is 1.0 to 3.0. It is preferable to add a weight ratio of 1.0 to 10.0% to the total weight of the dough, in which% is used and added before the dough of noodle. If it is less than 1.0%, the hangover relieves the effect, and if it is more than 10.0%, the texture of the extract is poor due to the bitter taste of the extract, so it is better to add 1.0 to 10.0%. And the mixed soybean fermentation is good to use 10 to 30% by weight. It should be more than 10% to have a good hangover effect, and if it is more than 30%, the physical properties of the dough will change due to the action of enzymes contained in the fermented soybeans. Here, knead flour containing rice, barley, wheat, beans, and millet to make dough. The mixing ratio of rice, barley, wheat, soybean, and millet powder in five grain powders can be arbitrarily determined. However, considering the flavor and ramen molding, the content of the double wheat is preferably 70% or more relative to the total weight of the grains. The method of making a ramen noodle by kneading below may be generally used by any method commonly employed in the art.

Usually, the method for producing the ramen is a compounding step (a step of mixing dough and blended water to make a dough); Forming the surface stage (rolling by roller to make the surface stage); Noodle making process (making noodle shape with a noodle making machine and adjusting the speed of the conveyor belt to make the noodle-shaped twisty shape); Steaming step (step of gelatinizing while passing the steam box); Molding process (putting into a leaded case to produce a uniform shape); Milking process (step of frying at about 150 ° C. and evaporating water); Cooling step (step of cooling to room temperature); Soup manufacturing process (process of high pressure treatment of the main raw material, vacuum concentration, vacuum drying, and then mixing and packing each raw material to prepare soup); It consists of a packaging process (packing the finished product with soup). In the present invention, the soybean fermented product and the herbal composition fermented with kimchi lactic acid bacteria in a five-grain powder containing rice, barley, wheat, soybean, and millet to perform a mixing process to make a dough, the method generally used in the art It can be prepared using.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example  1. spawn culture

Heat sterilize the MRS medium at 121 ° C. for 20 minutes, and then Lactobacillus plantarum (KCTC 10123), Leuconostoc kimchii (KCTC0651), Leuconostoc citreum (KCTC 3526) Leuconostoc mesenteroides (IMSNU 10146), Leuconostoc gasicomitatum (KCTC 3753), Leuconostoc lactis (KCTC 3528), Lactobacillus sakei, IMSNU 10130 , And Lactobacillus brevis (OPK-3) were inoculated at 5 × 10 ⁴ cfu / ml and incubated at 30 ° C. for 24 hours.

Example 2. Preparation of Fermented Soybean Fermented with Kimchi Lactic Acid Bacteria

Soy water was sterilized by heating at 100 ℃ for 1 hour, cooled to 30 ℃ and randomly selected as shown in Table 1. Selected spawn cultures were mixed in equal amounts to inoculate soybean water at 3% (v / v) of total weight. Fermented soybean of the present invention was prepared by fermentation at 30 ℃ for 24 hours.

TABLE 1

Nutritional components of the prepared soybean fermentation were analyzed by comparison with soymilk before fermentation (Table 2).

[Table 2] Nutritional content (content per 100g)

Example  3. Formulation of Ramen Ingredients and Preparation of Ramen

3-1. Manufacture of regular ramen

Ramen dough was made by mixing 5.0kg of five grains and 5.0kg of water containing 10% of rice, 10% of barley, 70% of wheat, 5% of soybean, and 5% of millet. The ramen dough was made into a noodle shape through a noodle machine, and steamed at 110 ° C. to gelatinized starch. Secondary molding was carried out by hot air drying at 90 ° C., and ramen noodles were fried in oil at 200 ° C. for 2 minutes.

3-2. Preparation of Ramen with Chinese Herbal Composition

Chinese herbal extracts were extracted by hot water of 50% by weight of hawthorn (5Kg), 20% by weight licorice, 10% by weight alder, 20% by weight of dry root powder with 80 ℃ water for 30 hours, filter paper Whatman 2 Was filtered. The filtered extract was filtered with a 0.45 μm filter and concentrated under reduced pressure at 60 ° C. in a distillation apparatus equipped with a cooling condenser to extract 200 g of the herbal extract solids. Chinese herbal extract was prepared in the same manner as in Example 3-1 by adding 5% of the total weight before the dough of noodle. The amount of sweet water was reduced by the amount of herbal extract added.

3-3. bean Fermented products  Preparation of ramen containing

2 kg of the soybean fermented product prepared in Examples 2-1 to 2-15, 5kg of cereal grain powder having the same composition as that of Example 3-1 and 3.0kg of water, were added to 3-3-1 to 3-3-15. 15 kinds of ramen dough was prepared (in this case, the ramen dough of 3-3-1 means ramen dough containing the fermented product of Example 2-1.). The ramen noodle was prepared in the same manner as in Example 3-1 with the ramen dough prepared as described above.

3-4. bean Fermented products  Preparation of Ramen with Chinese Herbal Composition

1.8 kg of the same herbal composition as used in Example 3-2, 2 kg of soybean fermented products prepared in Examples 2-1 to 2-15, 5 kg of five grain powder of the same composition as used in Example 3-1, and water 1.2 kg was added, and 15 kinds of ramen dough of 3-4-1 to 3-4-15 were prepared (in this case, the ramen dough of 3-4-1 is a ramen dough containing the fermented product of Example 2-1, 3 The ramen dough of -4-2 means ramen dough containing the soybean fermented product of Example 2-2.). The ramen noodle was prepared in the same manner as in Example 3-1 with the ramen dough.

Example  4. Clinical trial on hangover relief

A total of 360 healthy healthy men and women in their 20s and 30s (Table 3) were divided into 12 groups of 20 people to drink soju with 22% alcohol content. Drinking amount was made to drink according to each drink.

TABLE 3 Experimental group

After drinking, one of 11 groups except for one group was ingested with 100g of soybean fermented product prepared in Example 2 and one of four ramen prepared in Example 3, respectively. The time to consume soju was limited to 30 minutes, and the side dish was to eat three sausages. The ramen was boiled in advance and sliced with equal amounts of red pepper paste, garlic and green onions. The intake amount of ramen was 100 g of dried rice and 100 g of liquid. Ramen time was limited to 15 minutes. After 30 minutes and 2 hours after drinking alcohol blood concentration was measured by alcohol concentration meter (CA-2000) and are shown in Table 4.

As a result, the soybean fermented product according to Example 2 of the present invention was found to have an excellent effect on the reduction of blood alcohol concentration in the car body. In addition, the ramen of Example 3-3 prepared by putting the fermented soybeans according to Example 2 of the present invention to the ramen of Example 3-2 prepared by adding the herbal medicine that has been proven to have an excellent effect on the hangover Compared with the blood alcohol degradation it was found to be excellent. And it was found that the ramen of Example 3-4 prepared by adding the fermented soybean fermented with complex kimchi lactic acid bacteria of the present invention and the herbal medicine composition known to be effective in relieving hangover has the best blood alcohol degrading effect.

TABLE 4 Blood Alcohol Degradation Effect

And after 2 hours of drinking, each of the hangover and headache whether to evaluate themselves and the results are shown in Table 4 below. At this time, the degree of hangover and headache were all 5: no, 4: no, 3: normal, 2: slightly present, 1: very severe, and the results were described as average values.

TABLE 5 Hangover and headache effects

As a result, the fermented soybean fermented with the composite kimchi lactic acid bacteria prepared in Example 2 of the present invention was found to have an excellent effect on resolving hangover and headache after drinking. In addition, when the intake of hangover ramen fermented with the complex kimchi lactic acid bacteria prepared in Example 3-3 of the present invention, compared to the conventional ramen prepared by adding the herbal medicine extract known to be effective in relieving hangover, hangover and headache relieve It was found to be effective. And the ramen of Example 3-4 prepared by adding the fermented soybean fermented with complex kimchi lactic acid bacterium of the present invention and the herbal composition known to be effective in resolving hangover was found to have the most excellent hangover and headache relief effect .

As described above, according to the present invention by producing a fermented soybean hangover fermented with kimchi lactic acid bacteria can be useful for hangover use.

In addition, according to the present invention by adding a fermented soybean fermented with kimchi lactic acid bacteria fermented with the kimchi lactic acid bacteria and a herbal medicine known to have a conventional hangover effect in addition to the ramen widely used as a haejangguk, it is easy to consume ramen It can be usefully used to improve the hangover after drinking.

In addition, according to the present invention provides a hangover fermented soybeans produced by fermenting with the kimchi lactic acid bacteria and herbal medicine composition and five grains hangover to provide a hangover and a method for producing the hangover fermented soybeans of the present invention in the form of ramen By ingesting, you can easily relieve hangover after drinking.

Claims (10)

delete delete delete delete delete delete delete delete Sterilizing the soybean water, cooling to 20-40 ° C., and then inoculating the complex kimchi lactic acid bacteria to ferment for 10 to 30 hours to prepare a soybean fermented product; After mixing the herbal composition consisting of 40 to 60% by weight of larvae dry powder, 10 to 30% by weight licorice dry powder, 5 to 15% by weight alder dry powder, and 10 to 30% by weight dry root powder, hot water extraction After filtering, concentration under reduced pressure to prepare a herbal extract; Preparing the dough by adding the prepared soybean fermented product and the herbal extract to rice, barley, wheat, soybeans, and millet; And The method of preparing a hangover for ramen containing the fermented soybean fermented product and the herbal composition as an active ingredient comprising the step of preparing the noodles by steaming, molding, milking, and cooling the dough. The method of claim 9, wherein the complex kimchi lactic acid bacteria (Lactobacillus plantarum), Leukonostoc kimchii (Leuconostoc kimchii), Leukonostoc citreum (Leuconostoc citreum), Leukonostock messen Two selected from the group consisting of Leuconostoc mesenteroides, Leuconostoc gasicomitatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis. The method for producing a hangover for ramen, characterized in that the above kimchi lactic acid bacteria complex strain.