KR101087979B1 - Process for preparing fermenting and ripening abstraction of pear , platycodon and radish - Google Patents

Abstract

The present invention relates to a method for producing fermented mature extract of pear, bellflower and radish, and more particularly, to a method for producing fermented ripened essence by extracting active ingredients without heating pear, bellflower and radish.

The present invention, after washing the pear, cut into 5cm length pieces, apply the cut pear slices to the jar and mix 1: 1 pear and sugar in a weight ratio, osmotic pressure for 3 to 4 months at 0 ℃ ~ 10 ℃ temperature Extracting, extracting the pear slices extracted from the above step, and preparing the fermentation aging extract of fermented pear extract which is fermented and matured for only 9 months at 1 ° C. to 27 ° C.,

After washing the bellflower at the same time as the above step, cut into 2cm ~ 3cm pieces in length, apply the cut bellflower pieces to the jar and 1: 1 mixing the bellflower and sugar in weight ratio, 0 ℃ ~ 10 ℃ temperature In the step of extracting fermentation extract of fermentation extract of the bellflower for 3 months to 4 months without extracting the bellflower extract osmotic pressure, and fermentation of the extract containing the extract bellflower for 9 months

After washing radishes in the same operation as the above step, cut into pieces of length 3cm ~ 4cm, apply the cut radish pieces to a jar and mix radish and sugar 1: 1 by weight, at 0 ℃ ~ 10 ℃ temperature Step of extracting the osmotic pressure without extracting the slices for 3 to 4 months, and manufacturing the extract fermentation matured extract of radish for fermentation of the extract containing the radish fragments extracted for 9 months,

Extraction fermentation aging extract of fermentation, bellflower and radish prepared in each step, characterized in that the mixture is made in a volume ratio (30:40:30) in volume ratio (30:40:30).

Pear, bellflower, radish, essence

Description

Process for preparing fermenting and ripening abstraction of pear, platycodon and radish}

The present invention relates to a method for producing fermented mature extract of pear, bellflower and radish, and more particularly, to a method for producing fermented ripened essence by extracting active ingredients without heating pear, bellflower and radish.

The pears are cultivated in various parts of the country and grow about 6 ~ 7m in height, and the leaves are sharp and ovate with small jagged teeth. Fruits are slightly sour, taste and juicy, and the color is pale yellowish brown, pale yellow, pale green. In folk medicine, pears are used as cough medicine, and pears have enzymes that relieve stimulation and digestion of meat dishes. In particular, it is said that it is good to drink pear juice in honey and put it in a bottle in hot water or cold water. When a child is sick with a full stomach, it is said that it is good to boil a bunch of pear leaves and drink the water. It is also said that it is good to eat the nectar with the leaves of pears when eating and pretending. According to the medical literature, such as herbal herb, herbal medicine, etc., the stomach is known to be effective in promoting gastric ulcer, constipation and diuretic effect, and is also effective in phlegm, fever and cough.

Bellflower is a perennial herb that belongs to the gilyeong family (Londonaceae) and is recently grown in groups but is originally a wild plant. Tinnitus is called as plantain, Kogyeong, Kogilgyeong, sandflower, Gilgyeongchae, Doratyi, Baekjak, medicinal. Bellflower is widely used and effective, and is used for various diseases. It has a general expectation of cough, asthma, phlegm, phlegm, and antitussive effect. In addition, urine does not come out because of its excellent diuretic, palliative, and detoxifying effects. It is used to prevent or treat diseases such as nephritis, kidney stones, whooping cough, gynecological diseases, postpartum abdominal pain, nervous breakdown, enteritis, headache and sinusitis. In general, there are many white bellflower, and the bellflower of indigo flower is the color of these flowers is due to the difference of genetic factors and there is no difference in efficacy and ingredients.

Radishes seem to have been cultivated in the Three Kingdoms era in Korea, but there are some records that are considered important vegetables in the Goryeo Dynasty. Radish has long been known for its indigestion, sputum, and cough, and has many other beneficial effects. Indeed, the herbal medicine nabok recorded in Dongbogam is called radish, and radish is known to act on menopause and stomach, promote digestion and tonic effect, detoxify and detoxify phlegm and act as expectorant. It is said that it is good to dry radish, eat sputum, cough, and plant foods such as thirsty symptoms, sputum, dysentery, nosebleed, headache, phlegm, cough, and carcasses. In addition, it helps metabolism, promotes blood circulation, prevents and relieves hypertension, chronic bronchitis, diabetes, cerebral hemorrhage, coldness, and neuralgia. In addition, the radish has an interesting nature, raw material is anti-inflammatory and cools the body, but if you apply heat to the contrary acts to warm the body. So, when a wound is injured and the wound is red and red, and when inflammation is severe, it is treated with antipyretic and anti-inflammatory action when it is put on the affected area and it is treated with antipyretic and anti-inflammatory effects. There is an effect, but if you use a warm arthritis, such as to promote blood circulation to relieve pain. These various effects are assumed to be the function of a variety of enzymes that radish contains. In addition to various digestive enzymes such as amylase (diastase) and glycosidase, radish is rich in oxidase, enzymes that break down urea to make ammonia, and catalases that break down hydrogen peroxide that is harmful to the human body. It is a food rich in nutrients and dietary fiber and moisture.

However, the way of ingesting natural foods such as pears, bellflowers and radishes is edible as fruits, diet foods, juices, etc. In this case, the cooking and processing process destroys nutrients and active ingredients due to heating, From the standpoint of modern people who use the natural foods, the real user demands a more convenient method of using the real food that does not go through cooking and processing.

Therefore, the present invention is to solve the problem to provide a natural food pear, bellflower and radish so that the real user can easily use as a food and beverage without destroying nutrients and active ingredients.

The present invention is a method for preparing pear, bellflower and radish extract,

After washing the pears, cut into 5cm length pieces, apply the cut pieces of pears to the jar and mix 1: 1 with pears and sugar by weight ratio, and osmotic pressure extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, The step of extracting the pear slices extracted from the above step to produce fermented matured pear extract of fermented fermentation matured only for 9 months at 1 ℃ ~ 27 ℃ temperature,

After washing the bellflower at the same time as the above step, cut into 2cm ~ 3cm pieces in length, apply the cut bellflower pieces to the jar and 1: 1 mixing the bellflower and sugar in weight ratio, 0 ℃ ~ 10 ℃ temperature In the step of extracting fermentation extract of fermentation extract of the bellflower for 3 months to 4 months without extracting the bellflower extract osmotic pressure, and fermentation of the extract containing the extract bellflower for 9 months

After washing radishes in the same operation as the above step, cut into pieces of length 3cm ~ 4cm, apply the cut radish pieces to a jar and mix radish and sugar 1: 1 by weight, at 0 ℃ ~ 10 ℃ temperature Step of extracting the osmotic pressure without extracting the slices for 3 to 4 months, and manufacturing the extract fermentation matured extract of radish for fermentation of the extract containing the radish fragments extracted for 9 months,

Extraction fermentation aging extract of fermentation, bellflower and radish prepared in each step, characterized in that the mixture is made in a volume ratio (30:40:30) in volume ratio (30:40:30).

Extracted fermented mature fermented pear, radish and radish according to the present invention could be used as food and beverage without destroying nutrients and active ingredients.

Extracted fermented mature extract of pear, bellflower and radish according to the present invention was a real user can easily use food and beverage.

Hereinafter, the present invention will be described in detail with reference to the accompanying photos as follows.

Example

As shown in the photograph of Figure 1 after washing the vessel thoroughly dry after water,

As shown in the photo of Figure 2 cut into pieces 5 cm in length,

As shown in the photo of FIG. 3, the cut pear slices are applied to a jar, and pear and sugar are mixed 1: 1 by weight,

Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, extracting the above-extracted bath angle and fermentation of fermentation for 9 months at 1 ℃ ~ 27 ℃ temperature to prepare the extract fermentation mature juice of the pear. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 4, the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature above once or twice a week Stir well for fermentation ripening.

Simultaneously with the above operation, after thoroughly cleaning the bellflower as shown in the photograph of FIG.

As shown in the photograph of Figure 6, cut into pieces 2cm-3cm in length,

As shown in the photo of Figure 7 the sliced bellflower is applied to the jar and the bellflower and sugar 1: 1 mixed in weight ratio,

Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, and extracting fermentation ripening juice of bellflower is prepared by fermentation of bellflower extract containing the extracted bellflower pieces at 1 ℃ ~ 27 ℃ temperature for 9 months. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 8, the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature above once or twice a week Stir well for fermentation ripening.

Simultaneously with the above operation, after thoroughly washing the radish as shown in the picture of Figure 9 and completely dry the water,

As shown in the photograph of Fig. 10, cut into pieces of 3 cm to 4 cm in length,

As shown in the photograph of FIG. 11, the cut radish pieces are applied to a jar, and pear and sugar are mixed 1: 1 by weight,

Osmotic extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, and extracting fermentation mature juice of bellflower is prepared by fermenting aged radish juice containing radish fragments extracted at 1 ℃ ~ 27 ℃ temperature for 9 months. If the extraction temperature is less than the above range, the fermentation is stopped or delayed, which is not preferable. If the extraction temperature is higher than the above temperature, the fermentation is not preferable and the extraction operation is difficult. The osmotic pressure extraction period of 3 to 4 months in the above is stirred three times to five times a week as shown in Figure 12, and during the fermentation ripening for 9 months at 1 ℃ ~ 27 ℃ temperature about once or twice a week Stir well for fermentation ripening.

The fermented matured fermented broth and bellflower pieces containing bellflower and sesame extract, radish-free containing a piece of non-fraction was mixed in a volume ratio of 30:40:30 to prepare the fermented mature extract of the pear, bellflower and radish of the present invention. 13A and 13B show photographs taken by extracting fermented ripened extract of fermentation, bellflower and radish prepared in the present embodiment in a transparent container.

The extract according to the embodiment of the present invention does not destroy the active ingredient because it is fermented and matured without extracting the active ingredient without heating, and in addition, consumers can see the bellflower pieces and radish pieces with the naked eye and feel the chewing taste. .

1 is a photograph of the operation of drying the water after washing the boat clean,

2 is a photograph of the operation of cutting the pear into pieces,

Figure 3 is a photograph of the operation to apply the cut slice to the jar and osmosis extraction,

Figure 4 is a photograph of the work stirring to extract well during the osmotic extraction of the pear

Figure 5 is a photograph of the operation of drying the water after washing the bellflower clean,

6 is a photograph of the operation of cutting the bellflower into pieces,

7 is a photograph of the operation of applying the cut bellflower pieces to the jar and osmotic extraction,

8 is a working photograph of the stirring stir well during the osmotic extraction of bellflower

Figure 9 is a photograph of work to dry the water after washing the radish clean,

10 is a photograph of work cutting the radish into pieces,

11 is a photograph of the operation of applying the cut radish pieces to the jar and osmosis extraction,

12 is a photograph of the work stirring to extract well during osmotic extraction of radish,

Figure 13a is a photograph taken from the pear, bellflower and radish extract fermentation matured in accordance with the present invention in a container,

Figure 13b is a photograph taken in the container fermented mature extract of pear, bellflower and radish according to the present invention.

Claims (1)

In the method of preparing pear, bellflower and radish extract, After washing the pears, cut into 5cm length pieces, apply the cut pieces of pears to the jar and mix 1: 1 with pears and sugar by weight ratio, and osmotic pressure extraction for 3-4 months at 0 ℃ ~ 10 ℃ temperature, The step of extracting the pear slices extracted from the above step to produce fermented matured pear extract of fermented fermentation matured only for 9 months at 1 ℃ ~ 27 ℃ temperature, After washing the bellflower at the same time as the above step, cut into 2cm ~ 3cm pieces in length, apply the cut bellflower pieces to the jar and 1: 1 mixing the bellflower and sugar in weight ratio, 0 ℃ ~ 10 ℃ temperature In the step of extracting fermentation extract of fermentation extract of the bellflower for 3 months to 4 months without extracting the bellflower extract osmotic pressure, and fermentation of the extract containing the extract bellflower for 9 months After washing radishes in the same operation as the above step, cut into pieces of length 3cm ~ 4cm, apply the cut radish pieces to a jar and mix radish and sugar 1: 1 by weight, at 0 ℃ ~ 10 ℃ temperature Step of extracting the osmotic pressure without extracting the slices for 3 to 4 months, and manufacturing the extract fermentation matured extract of radish for fermentation of the extract containing the radish fragments extracted for 9 months, Extraction fermentation aging extract of fermented, bellflower and radish prepared in each step, characterized in that the mixture is made in a volume ratio (30:40:30) in volume ratio (30:40:30).

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