KR101077119B1 - method of making fermented food using pine cone - Google Patents

Abstract

Picking immature pine nuts, fermented pine nuts and water, malt (sugar malt) and sugar (brown sugar) together in a container and fermentation for a period of time, cinnamon, garlic, ginger, octagonal Disclosed is a method for preparing fermented foods using pine nuts, which comprises a medicinal step such as fennel, an additive such as spices, and a ripening step for ripening for a predetermined period of time.

According to the present invention, an effective herbal medicine, aroma, and essential oil components can be extracted and used effectively from pine nuts, which have been mostly discarded, and the extraction efficiency of the active ingredients can be increased by using fermentation. In particular, when fermentation efficiency is increased by artificially adding an enzyme such as malt, fermentation takes place in a short time, it is possible to preserve more flavor and essential oil components of pine nuts that tend to be volatilized in the air over time than natural fermentation.

Description

Method of making fermented food using pine cones

The present invention relates to a fermented food production method, and more particularly to a fermented food production method using pine nuts.

The present invention relates to a fermented food using a natural aroma plant that is expected to increase the immune function and natural healing ability against severe swine flu virus and antiviral efficacy is expected. The strained influenza virus is a scientific pathological term, hundreds of thousands of years ago, humanity has survived the fight against the virus, which has been transforming itself, so that humans can survive and reproduce. Although there are no scientific treatments such as Tamiflu, the human body's natural healing powers and strengthening of immune function have kept the body functioning in normalization, adaptation and homeostasis.

If you analyze the plague and epidemic of the past plague, it is analyzed with the same symptoms as the H1N1 influenza. The natural products used in these diseases can be seen that a lot of drugs, such as Hojang, gold and silver coins, yellow gold, Pogongryong is not well known in the world. Many people were sacrificed during the plague, but they also possessed immunity. Therefore, the prescription should also be carefully reviewed. Many clinical trials have been reviewed, and there are clinical trial reports indicating that influenza viruses have been completely suppressed in these herbal and aromatic herbs.

The pine tree (Pinus Koraiensis), also known as haesongja (海松 子), belongs to the pine family (pinaceae). Pine seed (seed) contains the most fat (62.2% ~ 74.0%), protein accounts for a large proportion (16.4%), and other minerals such as carbohydrates and phosphorus, and abundantly contained. In addition, the leaves of the pine tree contains two alkaloids (pikalcholine and pyline).

Pine nuts have been known as health foods since ancient times, and it is said that they are to see the poor, to thin the fat, to help the function of the five intestines, to moisturize the lungs, to prevent dizziness, constipation, oil wells, dreams, and damage to the cough. Consent is that it is good for lung, heart and vitality, to hurt the skin and dry cough. It is said that it is effective for Duhyun (head dizziness) and spots of the elderly, blackening white hair, moisturizing five jangbobo, and wearing it lightly and longevity.

Pine nuts do not have antiviral activity, but they enhance immune function, antioxidant activity, and antibody formation in the body, and they specifically bind to specific antigens by stimulation of antigens by these immune systems to perform antigen antibody responses along the lymph and blood. Raises and kills antigens through macrophages. The Spanish flu antibody, known to have killed 40 million people in 1918, and, after 90 years of life, is the last resort of incurable diseases such as viruses and cancers. Is a nutrient that contributes to human antibody formation and is a substance that helps to maintain life.

Like pine needles, pine needles contain a lot of terpenes (terpen), the terpine component is known to remove blood clots, improve blood circulation, control parasites and pests, antioxidants and many other useful actions. These leaves include ascorbic acid, vitamins A, B and K, bitter tastes, flavonoids and anthocyanins, and contain 7-12% rosin and 5% tannins, carbohydrates and essential oils. Sterilization, antiseptic effect. When these leaves are mixed with the rice, the rice does not spoil easily, and even when the meat is stored in the refrigerator, sprinkling terpine prevents the deterioration and maintains the freshness for a long time. In particular, oxypartic acid of pine needles has a powerful action to energize the cells and prevent aging. Pine nut is also known to have antioxidant and immune function.

In Korea, Gapyeong is a major producer of over 30% of domestic pine nut production.

Pineaceae plants produce a large number of seeds in a seed cluster called pine cone, and pine cones are called pine nuts. Pine cones, including pine nuts, are used as a way of drinking by immersing them in alcohol to give them a distinctive scent. In addition, the completely mature pine nuts are used to remove the bark and as a material of various foods, but pine nuts are fermented in part to be used as feed for livestock such as pigs, or as a barn environment improving agent.

However, pine nuts contain a large amount of essential oils or other useful ingredients that smell like pine nuts, and contain a large portion of pharmacologically active ingredients such as pine bark and pine leaves, so it is very wasteful to dispose of them without using them. For this reason, there is a need for more useful ways to use pine nuts, which are not currently fully utilized in pine trees, one of the important forest resources.

As described above, an object of the present invention is to provide a fermented food manufacturing method that can utilize pine nuts that have not been sufficiently utilized.

The present invention, while extracting useful components from pine nuts with high efficiency using fermentation, by adding a fermentation agent such as malt to promote the fermentation process, by adjusting the fermentation characteristics to extract more useful components from pine nuts in a short time, taste The purpose of the present invention is to make pine nuts fermented foods with enhanced flavor and functional pharmacological ingredients.

An object of the present invention is to provide a fermented food production method using pine nuts that can enhance the flavor by immersing the additive in the ripening process of pine nut fermentation broth.

In order to achieve the above object, fermented food manufacturing method using pine nuts is a step of harvesting immature pine nuts, fermented for a certain period of time put the collected pine pine and water, malt (malt flour) and sugar (brown sugar) together in a container Step, the fermentation result is characterized in that it comprises a aging step to put the additives, such as herbs, spices, such as cinnamon, garlic, ginger, octagonal fennel and aged for a certain period of time.

More specifically, the fermented food manufacturing method using pine nuts of the present invention,

Harvesting immature pine nuts 1 to 2 months before maturity,

Evenly mix 10-30% brown sugar of pine nuts and pine nuts in the container, add malt for fermentation 3-5% of the combined weight of pine nuts and brown sugar to ferment for 6-8 months at 15-20 ℃ average temperature. Fermentation stage,

The fermentation broth obtained by filtering the result of the fermentation step is put into a container and a ripening step of adding at least two or more additives including cinnamon, garlic, ginger, fennel and bones to ripen at an average temperature of 15 to 20 ° C. for 4 to 6 months. It is made.

Malt in the present invention is preferably to use a lipase-enhanced form of lipolytic enzyme, it is preferable to maintain the pH 4.5 to 5 so that the fermentation step is also suitable for the activity of vegetable lipase. Malt can be made by germinating mature fruit of barley at less than 60 degrees Celsius. Lipase is rich in fungi, bran, castor oil, etc., and lipase can be extracted from these to enhance lipase.

According to the fermented food manufacturing method using pine nuts according to the present invention, it is possible to extract the effective herbal medicine, fragrance, essential oil components from pine nuts that have been largely discarded.

According to the present invention it is possible to increase the extraction efficiency of the active ingredient by using the fermentation. In particular, if the fermentation efficiency is increased by artificially adding an enzyme such as malt, fermentation takes place in a short period of time, so it is possible to preserve more flavor and essential oil components of pine nuts that tend to be volatilized in the air over time than natural fermentation. Since more active ingredients of pine nuts or pine nuts can be preserved, pine nuts fermented foods with better functionality and drinking effects can be obtained in addition to better taste and aroma.

In addition, in the present invention, in adding a fermentation agent such as malt flour, in consideration of the fat component rich in pine nuts, using a fermentation agent that is configured to enhance the ability to decompose fat, by adding fermented acid, or by causing a large amount of fermented acid during the fermentation process When the environmental composition of pH 4.5 ~ 5 suitable for decomposition is made, the extraction efficiency of nutrients in pine nuts increases, the fermentation period is shorter, which has better fragrance and medicinal ingredients, and pine nut fermented food with better drinking effect. Can be obtained.

In addition, by adding garlic, ginger, cinnamon, fennel, etc. in the ripening step of the present invention, pine nut fermented decomposition liquid absorbs these aromas, and absorbs the components of their pharmacological function, and also these additives in the ripening process It is possible to obtain pine nuts fermented food with improved pharmacological function due to further fermentation by fermentation ingredients (enzymes) in the interior.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

First, pick pine nuts that are not ripe from pine. Pine cones usually form pollen around May and pollination in the pistil takes about a year to fertilize, and again months after fertilized seeds mature. Therefore, even early, mature seeds can be obtained only after September and October of the following year, and pinecones should be dried for at least one month after being removed from the tree to facilitate the harvesting of seeds. As a result, it takes nearly two years to harvest mature seeds. However, in the present embodiment, rather than harvesting the ripe pine nuts, the milk is also formed to some extent at the time of 1 to 2 months (usually from July to August) before the normal harvest, and the skin is not sufficiently grown. Collect pine nuts still in abundant sap.

 These pine nuts, which may contain a part of pine needles, are washed clean, drained, and cut into 2 to 4 equal parts. And, as shown in Figure 1, commonly called 'Cho Sun-dok', put in a ceramic pot of a capacity to hold about 5 horses of water, and evenly added sugar is fermented. Pottery jars are suitable for breathing during fermentation due to the extremely fine porosity of the surface. To mix the pine nuts evenly with sugar, add pine nuts, sprinkle sugar, and alternately add pine nuts and sugar and sprinkle them. As sugar is not completely refined, brown sugar is used because it contains relatively rich nutrients other than sugar. Brown sugar is preferable in terms of uniformly supplying nutrients necessary for fermentation and in view of evenly including nutrients in the resultant.

Place a weight, such as stone, on the pine nuts mixed with sugar so that the sap is easily extracted from the pine nuts in the pottery jar. On pine nuts, you can cover the oak, cypress branches or wooden boards and place the stones before placing the stones directly. In this state, pour water enough to barely lock the pine nuts. At this time, the amount of water is about 30 to 40% of the amount of pine nuts. Before covering the porcelain lid, cover the entrance with a mesh to prevent dust or insects from entering. In general, the temperature of fermentation and ripening is preferably made in the average temperature range of 15 to 20 ℃ even considering some variation and departure. Enzyme for fermentation and ripening may be more active at 30 ℃ or more than 35 ℃, but in order to inhibit the action of bacteria and alcohol fermentation temperature is allowed to proceed at a temperature of 20 ℃ or less, too low 15 ℃ The fermentation proceeds too slowly at temperatures below, so select this temperature range. However, since this temperature is low as the temperature for fermenting pine nuts, fermentation can be performed more quickly by adding an enzyme having a desired fermentation enzyme such as malt. At this temperature, alcohol fermentation is suppressed, and fermentation and decomposition of nutrients such as sugar, fat, and protein in the mixed solution of pine nuts and sugar occurs. When the earthenware jar is placed in the ground space, it is buried about 2/3 of the contents into the ground as if Kim jang-dok is buried in the ground, and a sudden change of temperature occurs during fermentation to prevent abnormal fermentation. It is desirable to keep it. Fermentation may take 9-10 months from autumn and winter to early summer because fermentation does not occur properly in winter when the earthenware is buried and fermented.

It is also preferable to use crypts and caves as places where ceramic pots are placed and fermented. In this case, the fermentation temperature can be kept constant at about 15 ~ 20 ℃.

In this embodiment, malt meal corresponding to 3 to 5% of the combined weight of pine nuts and sugar is used together with brown sugar for the enzyme supply for fermentation. Malt flour contains enzymes such as amylase to break down carbohydrates, lipase to break down fat and proteases to break down proteins. Lipase-enriched lipase-enriched malt powder can be used to better break down the fat component of the pine nuts in pine nuts. Lipase is rich in fungi, bran, castor oil, etc., and lipase can be extracted from these to enhance lipase.

Lipase may bring about a difference in chemical properties according to triglycerides, and animal lipases are active in neutral to weak alkalinity of pH 7-9 and vegetable lipases are active in mildly acidic pH 4.5-5. . Therefore, even in the fermentation step, the natural weakly acidic additive may be added together to the earthenware jar loaded with pine nuts so that the enzyme action is actively performed along with the malt meal. It may also be contemplated to adjust the contents contained in the fermenter (malt).

Malt can be added together with brown sugar in the process of putting pine nuts in a pottery jar. In this case, a certain period of time has passed since the pine nuts were put into the pottery jar, and some of the pine nuts' sap was extracted, and the whole contents were mixed in the mixed solution of sap and sugar, or when the environment suitable for fermentation was formed. Add the flour separately (in addition to pine nuts and sugar). Sugar can be used at a rate of 10 to 30% of the weight of pine nuts (hereafter used together with some pine nuts together with pine nuts), and used for dilution for fermentation efficiency and future pine nuts extract and drinking. The content can be adjusted considering the ratio with water.

In the present embodiment, as described above, fermented enzyme-added fermentation based on malt is selected (instead of natural fermentation mainly using mold such as natural yeast mold without adding an enzyme). As a result, when the fermentation is made, unwanted alcohol fermentation can be suppressed, and the controlled fermentation can be facilitated while reducing the time required for the fermentation while facilitating decomposition of the fat component. Thus, natural fermentation of pine nuts takes about 2 years, including the period for the ripening process, in the present embodiment, 6 months of fermentation stage, 4 months of fermentation stage, 2 to ripening by bottling the ripe pine pine liquid solution Even considering the four-month period, the whole period can be shortened by almost one year.

Figure 2 is a cross-sectional view showing a state in which the aging in the pottery jar aging step is performed.

After the fermentation step, the resultant is filtered with a burlap cloth or thin to remove debris, and the filtered pine pine fermentation broth is put back into a pottery jar for aging. In this case, the entrance of the jar is covered with a mesh to prevent dust and insects from entering, and the pottery lid is covered.

The maturation step is made by adding herbal or spice ingredients together with pine or fermented pine nuts. Here it is made by adding cinnamon, ginger and fennel. 1kg of pine nuts fermented after the fermentation step at a rate of about 10g cinnamon, 5g ginger, 5g fennel, and if you add garlic or boiled, add 5g garlic and 2g of garlic. Among various spices and herbs, these cinnamon, ginger, garlic, fennel, and medicinal herbs contain many similar or complementary pharmacological effects of pine nuts. It is preferable as an additive because it can act to increase the effect.

Cinnamon refers to the bark of Cinnamomum cassia Blume (肉桂) or Cinnamomum zeylanicum Blume (玉桂). The broiler tree is a evergreen and tall tree native to southern China and is used for bark from summer to autumn. It has an unusual aroma, tastes hot and sweet, and hot. Cinnamon promotes blood circulation, eliminates coldness in the chest, promotes appetite, promotes digestion, and is used for limb paralysis. It also suppresses cramping pain in the stomach and promotes the movement of the gastrointestinal tract, releasing gas and improving absorption. There is also an antiseptic effect that suppresses abnormal fermentation in the intestine. Antioxidant action, anticancer action, antiviral action, forgetfulness, pharmacological action against hypertension, immune function enhancement effect, pruning effect, saliva and gastric juice secretion action is known. Other names include cinnamon and Daegye (大 桂). Cinnamon has the effect of inhibiting the acovirus (echo11) and Asian A-type transverse virus, and can be expected to be effective against the swine flu, and also inhibits the influenza virus of young chickens (Chinese medicine dictionary).

Ginger is also known as a bud and a lamb, and is a fresh root stem of the Zingiber officinale Roscoe. It is believed to be native to southern Asia, such as the Hindusten region of East India, and is used as a spice because of its spicy taste and aromatic smell. In Korea, the record was cultivated at 'Koryeosa' in nine years of the current year (1018 AD). In the Goryeo period literature, 'Hyangju First-aid Room', it is recorded as a medicinal plant. In oriental medicine, dried root stem is used as a medicine for health. It has an effect of digestion, vomiting, and diarrhea, which promotes blood circulation, and anti-inflammatory and analgesic effect, which causes nasal congestion, headache, and fever. It can be used to treat colds. Ginger essential oils have bactericidal activity, such as bactericidal activity against Tiff and cholera bacteria, and contain diastases and proteolytic enzymes. The effects of suppressing and improving immunity against the flu virus can also be expected.

Fennel (Fennel, Foeniculum vulgare) is native to the Mediterranean coast. The generic name Peniculum (Foeniculum) is derived from the Latin word for 'hay' and originated from the peculiar smell of hay. The fruit is split and has a sweet taste and aroma. Highly effective in the treatment of various female diseases, drinking tea reduces menopausal symptoms and increase the amount of mother's milk. It stimulates appetite, helps digestion, and is effective in relieving stress and sleeping well. It is also called a diet herb because it is used for weight loss and obesity prevention. It is also popular as a fragrance such as bread, sauce, and curry, and it enhances the taste by eliminating fishy fish, meaty sensation and smell. It is also used as a fragrance in cosmetics.

Illicium verum hook is a raw material for Tamiflu, a treatment for the swine flu. It is a spice that is a raw material of Oseltamivir. Octagonal fennel is the name given to shickimic acid as a raw material for Tamiflu, and the name is given to Illicium anisatum. Shiki acid is contained in other plants in small amounts, but octagonal fennel has high yield. The process of synthesizing Tamiflu from acid is complicated. Octagonal fennel has indigestion, constipation and antiviral effects. The intensity is 8. Influenza with antibodies against Tamiflu has started to become epidemic, but Tamiflu is insoluble, but a new, unprecedented natural remedy can be expected to cure the flu by enhancing immune function against influenza virus in natural medicines.

Along with ginger, cinnamon and fennel, pine nuts and garlic may also be used in the ripening step of pine nuts.

Garlic is also known as acid. The herbaceous tree was named "Sansan (山 蒜) from garlic, wild mountain from wild field, and cultivated from mountain". Later, there was a record that Tosan had a large Daesan (大蒜) coming in from the West Station, and that the mountain was called Sanshan. In Dongbobogam, Daesan was classified as “Garlic, Sosan as a family, and Yasan as a dalagang”. Native to western Asia, it is grown everywhere. The scales in the ground are used mainly for cooking, and they also eat leaves and stems. The taste is irritating, but baking reduces the spicy taste and makes it sweet. Alliin in garlic does not smell itself. However, chewing or chopping garlic destroys allin and results in allicin and diallyl disulfide, which create a strong aroma of garlic, which is an antibacterial action against flu viruses and pathogenic bacteria. It can have a restraining force. Garlic is also an antiallergic, anti-cancer, anti-inflammatory, detoxification, blood donation, blood circulation, etc. is excellent and warms the stomach. It helps digestion and strengthens energy for men, so it is widely used as an alternative medicine. Garlic also contains a wide variety of nutrients, such as protein, fat, carbohydrates, carotene, and vitamins, which are used as food seasonings.

Roots usually use the roots and roots of Angelica tenuissima Nakai, Ligusticum sinense Oliv. (中國 또는 本) or Yogobon (Ligusticum jeholense Nakai et Kitagawa: 遼 藁 本). It has an unusual fragrance and weakness is hot and warm. It is used for radiating headache, fever, sea water, phlegm, runny nose, etc. It is used for quadriplegic joint pain and is especially effective for headache of the crown. Pharmacological action of essential oil (essential oil) of sedation, analgesic, fever, anti-inflammatory action, inhibits the intestinal and uterine smooth muscle and has a strong inhibitory effect on ringworm. It is also called accusation, ulver (鬱香) or wild vegetables.

In this embodiment, ginger (including garlic if there is garlic) will not sink to the bottom of the pottery jar containing pine nuts fermentation broth, and the remaining ingredients will be part of the pine pine liquid floating.

In the ripening step, an aromatic plant may be used. Among aromatic plants, aromas such as LABANDA and EUCALYPTUS control the virus. In 1973, a Russian study of pandemic flu found that eucharyptus oil and extracts inhibited influenza A and A2 influenza viruses in vitro, and in Japan, eucalyptus 5% oil and its aromatic plant extracts There have been reports of complete inhibition.

In this state, periodic stirring is performed for even ripening of pine nuts liquid. Stirring puts a rod made of cypress branches or oak branches in a pottery jar, and is performed once a week for 5 minutes at a time. The ripening step is carried out for 4 to 6 months, in this embodiment was carried out for 4 months.

At the end of the ripening step, the pine nuts are once again cut or finely filtered to remove solid ingredients such as spices and medicines that were added during the ripening step. This filtered pine nuts completed the maturation stage can be mixed with the required amount of water in that state, drinking, and then bottled again may go through more than four months of ripening step.

Fermented foods using pine nuts, which are the result of the fermentation and ripening steps, that is, fermented ripening extracts contain the active herbal and flavor components obtained from pine nuts, which have been mostly discarded. Therefore, the present invention has the meaning of extracting and using the active ingredient from the discarded resources. According to the present invention, it is possible to increase the extraction efficiency of useful components by using fermentation, and in particular, when an artificial enzyme such as malt is added, and enzyme enrichment optimized for fat component decomposition and environmental composition are achieved, fermentation period of pine nuts is further increased. Can be shortened. By increasing the efficiency of extracting pine nuts and reducing the fermentation period, pine nuts can be preserved more flavor and essential oils than natural fermentation, and therefore more active ingredients of pine nuts and pine nuts can be preserved. In addition to better taste and aroma, you can expect better functionality and drinking effects.

Although the present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications belong to the appended claims. will be.

1 is a cross-sectional view showing a step of putting fermented pine nuts and sugar in a ceramic pot in the method of the present invention,

Figure 2 is a cross-sectional view showing the ripening step of putting the fermented fermentation broth and additives resulting from the fermentation step in the earthenware jar in the method of the present invention.

Claims (5)

delete delete Harvesting immature pine nuts 1 to 2 months before maturity, 10 to 30% of the weight of the pine nuts and the weight of the pine nuts are evenly mixed and put into a container, and malt for fermentation is added 3 to 5% of the combined weight of the pine nuts and brown sugar, and water of 30 to 40% of the weight of the pine nuts Fermentation step of fermentation for 6 to 8 months at an average temperature of 15 to 20 ℃, Ripening pine nuts fermentation broth obtained by filtering the result of the fermentation step into a container and adding the additive containing at least two or more of cinnamon, garlic, ginger, octagonal fennel, and bone aging for 4 to 6 months at an average temperature of 15 to 20 ℃ With steps, The malt fermented food manufacturing method characterized in that the lipase which is a lipolytic enzyme is enhanced. The method of claim 3, wherein The fermentation step pine nuts fermented food manufacturing method, characterized in that to maintain a hydrogen ion concentration (pH) 4.5 to 5. The method of claim 3, wherein Next to the ripening step, the additives are filtered and pine nut fermented food manufacturing method characterized in that it further has a ripening step of aging for 2 to 4 months at an average temperature of 15 ~ 20 ℃.

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