KR101109756B1 - Method for production of fermented composition using guava leaf powder - Google Patents
Method for production of fermented composition using guava leaf powder Download PDFInfo
- Publication number
- KR101109756B1 KR101109756B1 KR1020100053933A KR20100053933A KR101109756B1 KR 101109756 B1 KR101109756 B1 KR 101109756B1 KR 1020100053933 A KR1020100053933 A KR 1020100053933A KR 20100053933 A KR20100053933 A KR 20100053933A KR 101109756 B1 KR101109756 B1 KR 101109756B1
- Authority
- KR
- South Korea
- Prior art keywords
- fermentation
- guava leaf
- weight
- guava
- mixing
- Prior art date
Links
- 241000508269 Psidium Species 0.000 title claims abstract description 80
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 239000000203 mixture Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
- 238000002156 mixing Methods 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000008213 purified water Substances 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 241000234314 Zingiber Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 15
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 abstract description 3
- 238000006297 dehydration reaction Methods 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 8
- 235000013824 polyphenols Nutrition 0.000 description 8
- 210000002421 cell wall Anatomy 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- MBPYHNAWMKVREM-UHFFFAOYSA-N isostrictinin Natural products C12OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C(O)C(CO)OC1OC(=O)C1=CC(O)=C(O)C(O)=C1 MBPYHNAWMKVREM-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 240000000759 Lepidium meyenii Species 0.000 description 1
- 235000000421 Lepidium meyenii Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- IYMHVUYNBVWXKH-ZITZVVOASA-N Pedunculagin Chemical compound C([C@H]1OC2O)OC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]1[C@H]1[C@H]2OC(=O)C2=CC(O)=C(O)C(O)=C2C2=C(O)C(O)=C(O)C=C2C(=O)O1 IYMHVUYNBVWXKH-ZITZVVOASA-N 0.000 description 1
- HVXQPVRDPFKKHP-UHFFFAOYSA-N Pedunculagin Natural products OC1C2COC(=O)c3cc(O)c(O)c(O)c3c4c(O)c(O)c(O)cc4C(=O)OC(O2)C5OC(=O)c6cc(O)c(O)c(O)c6c7c(O)c(O)c(O)cc7C(=O)OC15 HVXQPVRDPFKKHP-UHFFFAOYSA-N 0.000 description 1
- 229920000158 Pedunculagin Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- YDBYJHTYSHBBAU-YFKPBYRVSA-N S-methyl-L-methioninate Chemical compound C[S+](C)CC[C@H](N)C([O-])=O YDBYJHTYSHBBAU-YFKPBYRVSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000000635 electron micrograph Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 235000012902 lepidium meyenii Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- IYMHVUYNBVWXKH-UHFFFAOYSA-N pedunculagin I isomer Natural products OC1OC2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC2C2C1OC(=O)C1=CC(O)=C(O)C(O)=C1C1=C(O)C(O)=C(O)C=C1C(=O)O2 IYMHVUYNBVWXKH-UHFFFAOYSA-N 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- FYIJLTSMNXUNLT-CXQFPWCTSA-N strictinin Chemical compound O([C@@H]1O[C@@H]2COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)O[C@H]2[C@H](O)[C@H]1O)C(=O)C1=CC(O)=C(O)C(O)=C1 FYIJLTSMNXUNLT-CXQFPWCTSA-N 0.000 description 1
- FYIJLTSMNXUNLT-RXRHLBNPSA-N strictinin Natural products O=C(O[C@@H]1[C@@H](O)[C@H](O)[C@H]2OC(=O)c3c(c(O)c(O)c(O)c3)-c3c(O)c(O)c(O)cc3C(=O)OC[C@@H]2O1)c1cc(O)c(O)c(O)c1 FYIJLTSMNXUNLT-RXRHLBNPSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
Abstract
본 발명은 구아바 잎을 수세하고 탈수하는 구아바 수세 및 탈수단계, 구아바 잎을 원적외선 건조기에서 건조하는 구아바 건조단계, 건조된 구아바 잎을 300㎚~30㎛의 입자크기로 초미세 분말화 하는 구아바 분쇄단계, 자연발효 간장, 구아바 분말, 소성패각, 생강, 계피, 정제수 및 설탕과 엿 중 어느 하나를 혼합하는 1차 혼합단계, 상기 1차 혼합단계의 혼합물을 교반기가 구비된 발효탱크에서 발효시키는 1차 발효단계, 상기 1차 발효단계의 발효물에 구아바 분말, 정제수 및 설탕과 엿 중 어느 하나를 첨가하여 혼합하는 2차 혼합단계, 상기 2차 혼합단계의 혼합물을 2차로 발효시키는 2차 발효단계, 상기 2차 발효단계의 발효물을 살균하는 살균단계가 포함되어 이루어지는 것을 특징으로 한다.The present invention is a guava rinsing and dehydration step for washing and dehydrating guava leaf, guava drying step for drying the guava leaf in a far-infrared dryer, guava crushing step for ultrafine powdering dried guava leaf to a particle size of 300nm ~ 30㎛ , Primary fermentation soy sauce, guava powder, calcined shell, ginger, cinnamon, purified water, and the first mixing step of mixing any of the sugar and syrup, the first step of fermenting the mixture of the first mixing step in a fermentation tank equipped with a stirrer Fermentation step, the second mixing step of mixing by adding any one of the guava powder, purified water and sugar and syrup to the fermentation product of the first fermentation step, the second fermentation step of fermenting the mixture of the second mixing step second, Characterized in that it comprises a sterilization step for sterilizing the fermentation product of the secondary fermentation step.
Description
본 발명은 구아바 잎 분말을 이용한 발효물의 제조방법에 관한 것으로서, 더욱 상세하게는 건조된 구아바 잎의 초미세 분말을 이용하여 효모 발효화하여 강력한 살균력과 항산화 효과가 뛰어난 식품으로의 응용이 가능한 구아바 잎 분말을 이용한 발효물의 제조방법에 관한 것이다.The present invention relates to a method for producing a fermentation product using guava leaf powder, and more specifically, to a yeast fermentation using ultrafine powder of dried guava leaf, guava leaf which can be applied to food having excellent sterilizing power and antioxidant effect. It relates to a method for producing a fermented product using powder.
종래의 효모발효 제조시스템 및 방법은 현대산업 사회의 특정상 필연적으로 자동화되었는데 이와 같은 자동화 과정에서 등장한 것이 바로 분쇄시스템, 구체적으로 미분세 시스템이다.The conventional yeast fermentation manufacturing system and method is inevitably automated in the modern industrial society, but it is the crushing system, specifically, the fine powder system that emerged in such an automation process.
종래의 구아바 잎을 이용한 발효방법은 구아바 잎을 초미세 분말까지 분쇄하여 제조하는 것이 아니고, 일반적인 분쇄방법을 이용한 것으로 종래 방법과 동일한 것을 다양한 기기와 방법을 적용하여 자동화한 것에 불과하다고 말할 수 있다.The conventional fermentation method using guava leaf is not manufactured by grinding the guava leaf to the ultra fine powder, it can be said that the same as the conventional method is just automated by applying a variety of devices and methods using the general grinding method.
이러한 일반적인 분쇄 시스템에서 건조된 구아바 잎을 분쇄하게 되면 열 발생으로 인하여 영양소 파괴 (43℃ 이상), 색상의 갈변화 및 고유 향 휘발 (55℃ 이상) 등으로 인하여 구아바 잎에 포함된 본래의 유효 성분 손실과 색상 및 고유 향을 유지하는데 어려움이 있었다.When the dried guava leaf is pulverized in this general grinding system, the original active ingredient contained in the guava leaf due to nutrient destruction (above 43 ℃), color browning and intrinsic fragrance volatility (above 55 ℃) due to heat generation There was a loss and loss of color and inherent flavor.
또한, 이와 같은 일반적인 분쇄는 구아바 잎의 세포벽 파괴(Cell Wall Broken)가 어렵기 때문에 구아바 잎에 함유된 항산화 효과의 주성분인 폴리페놀의 효능을 얻기가 어렵고, 유효 성분의 수온이 저하되어 효율이 낮은 문제점이 있었다.(일반적인 식물의 세포벽 크기: 2~10㎚)In addition, such general grinding is difficult to obtain the efficacy of the polyphenol, which is the main component of the antioxidant effect contained in the guava leaf because the cell wall broken of the guava leaf is difficult, and the water temperature of the active ingredient is lowered and the efficiency is low. There was a problem. (General plant cell wall size: 2 ~ 10nm)
또한, 이와 같은 문제점들 외에도 종래의 분쇄방법으로 제조된 구아바 잎 분말은 입자가 커서 효모균주가 발효되는 기간이 매우 많이 소요되는 되는 단점이 있었다.In addition, in addition to these problems, the guava leaf powder prepared by the conventional grinding method has a disadvantage in that the particles are large and the yeast strain takes a very long time to ferment.
이에 본 발명은 상기와 같은 종래의 제반 문제점을 해결하기 위해 제안된 것으로, 본 발명의 목적은 구아바 잎을 건식 초미세 분쇄 방법으로 물성의 변화없이 세포벽을 파괴함으로써 발효기간을 단축시키고, 폴리페놀 및 그 외의 유효성분이 함유된 분말을 효모균주의 먹이가 되게 하여 에너지가 상승된 대사의 발효물을 얻을 수 있게 하는 데에 있다.Accordingly, the present invention has been proposed to solve the conventional problems as described above, an object of the present invention is to reduce the fermentation period by destroying the cell wall without changing the physical properties of guava leaves by dry ultra-fine grinding method, polyphenol and It is to make the powder containing other active ingredients become the food of yeast strain, and to obtain fermented product of the metabolism of which energy was increased.
본 발명인 구아바 잎 분말을 이용한 발효물의 제조방법은 구아바 잎을 수세하고 탈수하는 구아바 잎의 수세 및 탈수단계, 구아바 잎을 원적외선 건조기에서 건조하는 구아바 잎의 건조단계, 건조된 구아바 잎을 300㎚~30㎛의 입자크기로 초미세 분말화 하는 구아바 잎의 분쇄단계, 자연발효 간장, 구아바 잎 분말, 소성패각, 생강, 계피, 정제수 및 설탕과 엿 중 어느 하나를 혼합하는 1차 혼합단계, 상기 1차 혼합단계의 혼합물을 교반기가 구비된 발효탱크에서 발효시키는 1차 발효단계, 상기 1차 발효단계의 발효물에 구아바 잎 분말, 정제수 및 설탕과 엿 중 어느 하나를 첨가하여 혼합하는 2차 혼합단계, 상기 2차 혼합단계의 혼합물을 2차로 발효시키는 2차 발효단계, 상기 2차 발효단계의 발효물을 살균하는 살균단계가 포함되어 이루어진다.Fermented product manufacturing method using the guava leaf powder of the present invention is the washing and dehydration step of the guava leaf to wash and dehydrate the guava leaf, the drying step of the guava leaf drying the guava leaf in the far infrared dryer, 300nm ~ 30 dried guava leaf 1st mixing step of mixing any one of the grinding step of guava leaf powdered to ultrafine powder size, natural fermented soy sauce, guava leaf powder, calcined shell, ginger, cinnamon, purified water and sugar and syrup, the primary The first fermentation step of fermenting the mixture of the mixing step in the fermentation tank equipped with a stirrer, the second mixing step of mixing by adding any one of the guava leaf powder, purified water and sugar and malt to the fermentation product of the first fermentation step, A secondary fermentation step of fermenting the mixture of the second mixing step in the second, sterilization step of sterilizing the fermentation of the secondary fermentation step is included.
본 발명은 구아바 잎을 건식 초미세 분쇄 방법으로 물성의 변화없이 세포벽을 파괴함으로써 발효기간을 단축시키고, 폴리페놀 및 그 외의 유효성분이 함유된 분말을 효모균주의 먹이가 되게 하여 에너지가 상승된 대사의 발효물을 얻을 수 있는 효과가 있다.The present invention shortens the fermentation period by destroying the cell wall without changing the physical properties of guava leaf dry ultrafine grinding method, fermentation of energy-enhanced metabolism by making powder containing polyphenols and other active ingredients to feed the yeast strain It has the effect of obtaining water.
도 1은 본 발명의 제조 방법에 대해 단계별로 나타낸 흐름도.
도 2는 본 발명에 따른 구아바 잎 분말의 입자분포를 나타내는 그래프.
도 3은 본 발명에 따른 구아바 잎 분말의 전자 현미경(SEM) 사진.1 is a flow chart showing step by step for the manufacturing method of the present invention.
2 is a graph showing the particle distribution of the guava leaf powder according to the present invention.
3 is an electron microscope (SEM) photograph of the guava leaf powder according to the present invention.
본 발명에 의한 구아바 잎 분말을 이용한 발효물의 제조방법의 바람직한 실시예를 첨부한 도면에 의거하여 상세히 설명하면 다음과 같다.When described in detail with reference to the accompanying drawings a preferred embodiment of the fermentation method using guava leaf powder according to the present invention.
하기에서 본 발명을 설명함에 있어 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 것이다. 그리고 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서, 이는 사용자, 운용자의 의도 또는 판례 등에 따라 달라질 수 있으며, 이에 따라 각 용어의 의미는 본 명세서 전반에 걸친 내용을 토대로 해석되어야 할 것이다.In the following description of the present invention, detailed descriptions of well-known functions or configurations will be omitted if it is determined that the detailed description of the present invention may unnecessarily obscure the subject matter of the present invention. It is to be understood that the following terms are defined in consideration of the functions of the present invention, and may be changed according to the intention of the user, the operator, or the precedent, and the meaning of each term should be interpreted based on the contents will be.
먼저 본 발명인 구아바 잎 분말을 이용한 발효물의 제조방법은 구아바 잎을 수세하고 탈수하는 구아바 잎의 수세 및 탈수단계, 구아바 잎을 원적외선 건조기에서 건조하는 구아바잎의 건조단계, 건조된 구아바 잎을 300㎚~30㎛의 입자크기로 초미세 분말화 하는 구아바 잎의 분쇄단계, 자연발효 간장, 구아바 잎 분말, 소성패각, 생강, 계피, 정제수 및 설탕과 엿 중 어느 하나를 혼합하는 1차 혼합단계, 상기 1차 혼합단계의 혼합물을 교반기가 구비된 발효탱크에서 발효시키는 1차 발효단계, 상기 1차 발효단계의 발효물에 구아바 잎 분말, 정제수 및 설탕과 엿 중 어느 하나를 첨가하여 혼합하는 2차 혼합단계, 상기 2차 혼합단계의 혼합물을 2차로 발효시키는 2차 발효단계, 상기 2차 발효단계의 발효물을 살균하는 살균단계가 포함되어 이루어진다.First, the method for producing a fermented product using the guava leaf powder of the present invention is the washing and dehydrating steps of the guava leaf to wash and dehydrate the guava leaf, the drying step of the guava leaf to dry the guava leaf in a far-infrared dryer, and the dried guava leaf to 300 nm ~ 1 minute mixing step of mixing any one of the pulverization step of the finely powdered guava leaf with a particle size of 30㎛, natural fermented soy sauce, guava leaf powder, calcined shell, ginger, cinnamon, purified water and sugar and malt, 1 Primary fermentation step of fermenting the mixture of the primary mixing step in a fermentation tank equipped with a stirrer, secondary mixing step of mixing by adding any one of the guava leaf powder, purified water and sugar and malt to the fermentation product of the primary fermentation step , A secondary fermentation step of fermenting the mixture of the second mixing step secondly, and a sterilization step of sterilizing the fermentation product of the secondary fermentation step.
본 발명의 다른 실시예로 상기 1차 혼합단계의 혼합물은 상기 혼합물에 대하여 자연발효 간장 0.1~0.5 중량%, 구아바 잎 분말 1~44 중량%, 소성패각 1~6 중량%, 생강 0.1~3 중량%, 계피 0.1~3 중량%, 정제수 20~55 중량% 및 설탕과 엿 중 어느 하나 20~55 중량%로 혼합되는 것이 바람직하다.In another embodiment of the present invention, the mixture of the first mixing step is 0.1 to 0.5% by weight of natural fermented soy sauce, 1 to 44% by weight of guava leaf powder, 1 to 6% by weight of plastic shell, 0.1 to 3 weight of ginger %, Cinnamon 0.1 to 3% by weight, 20 to 55% by weight of purified water and 20 to 55% by weight of sugar and malt is preferably mixed.
본 발명의 또 다른 실시예로 상기 2차 혼합단계의 혼합물은 상기 1차 혼합단계의 혼합물 100 중량부에 대하여 구아바 잎 분말 10~40 중량부, 정제수 20~40 중량부 및 설탕과 엿 중 어느 하나 20~40 중량부로 첨가되어 혼합되는 것이 바람직하다.In another embodiment of the present invention, the mixture of the second mixing step is any one of 10 to 40 parts by weight of guava leaf powder, 20 to 40 parts by weight of purified water and sugar and syrup to 100 parts by weight of the mixture of the first mixing step. 20 to 40 parts by weight is preferably added and mixed.
본 발명의 또 다른 실시예로 상기 1차 발효단계는 상기 1차 혼합단계의 혼합물을 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 발효시키는 것이 바람직하다.In another embodiment of the present invention, the first fermentation step is the mixture of the first mixing step is heated for 10 minutes to 3 hours at 95 ℃, cooled to 10 ~ 40 ℃ and the relative humidity of 50 to 95% It is preferable to ferment with stirring at a speed of 5 to 50 RPM for 10 to 60 days.
본 발명의 또 다른 실시예로 상기 2차 발효단계는 상기 2차 혼합단계의 혼합물을 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 2차로 발효시키는 것이 바람직하다.In another embodiment of the present invention, the secondary fermentation step heats the mixture of the secondary mixing step at 95 ℃ for 10 minutes to 3 hours, then cooled to 10 ~ 40 ℃ and relative humidity of 50 to 95% It is preferable to ferment in a second while stirring for 10 to 60 days at a rate of 5 to 50 RPM.
이하 본 발명에 대하여 상세히 설명한다.Hereinafter, the present invention will be described in detail.
도 1은 본 발명의 제조 방법에 대해 단계별로 나타낸 흐름도이다.1 is a flow chart showing step by step for the manufacturing method of the present invention.
본 발명은 구아바 잎의 수세 및 탈수단계, 구아바 잎의 건조단계, 구아바 잎의 분쇄단계, 구아바 잎 분말을 포함한 혼합물의 1차 혼합단계, 상기 혼합물의 1차 발효단계, 상기 혼합물의 발효물에 추가 물질을 첨가하여 혼합하는 2차 혼합단계, 2차 발효단계, 살균단계가 포함되어 이루어진다.The present invention is added to the washing and dehydration step of guava leaf, drying step of guava leaf, grinding step of guava leaf, primary mixing step of the mixture including guava leaf powder, primary fermentation step of the mixture, fermentation product of the mixture A secondary mixing step, secondary fermentation step, and sterilization step of adding and mixing the substances are performed.
본 발명에 사용되는 구아바 잎에는 인슐린과 같은 항당뇨병 약리활성의 작용을 하는 성분이 있음을 확인할 수 있고, 그 성분이 폴리페놀 성분 중 스트릭티닌(strictinin), 아이소스트릭티닌(isostrictinin), 패던컬라진(pedunculagin)의 세 가지로 밝혀졌다.Guava leaf used in the present invention can be confirmed that there is a component that acts anti-diabetic pharmacological activity, such as insulin, the components of the polyphenols strictin (strictinin), isostrictinin (isostrictinin), It was found to be three of pedunculagin.
구아바 잎을 이용한 구아바 차는 인, 철, 칼슘, 칼륨, 비타민 B1, 비타민 B6, 비타민 B12, 비타민 C, 비타민 U, 나이아산, 판토텐산, 비오틴, 아미노상태 질소, 탄닌(폴리페놀)이 포함되어 있는 것을 여러 문헌을 통해 확인할 수 있고, 이를 통해 혈당치의 상승억제 효과가 있음을 알 수 있다.Guava tea with guava leaves contains phosphorus, iron, calcium, potassium, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin U, niacin, pantothenic acid, biotin, amino nitrogen, and tannins (polyphenols). It can be confirmed through various documents, through which it can be seen that there is a synergistic inhibitory effect of blood sugar levels.
먼저 구아바 잎을 깨끗하게 씻은 다음에 물기를 털어내고, 원적외선 건조기에서 건조한다.First wash the guava leaves, then shake them off and dry them in a far-infrared dryer.
건조된 구아바 잎을 300㎚~30㎛의 입자크기로 초미세 분말화하는데, 본 발명의 분쇄단계는 본 발명자가 발명한 대한민국 등록특허 제10-0389288호의 분급장치, 대한민국 등록특허 제10-0356701호의 분쇄기, 대한민국 등록특허 제10-0479409호의 분쇄시스템을 이용한다.The dried guava leaf is ultra-fine powderized into a particle size of 300nm ~ 30㎛, the grinding step of the present invention is the classification apparatus of Korean Patent No. 10-0389288, Korean Patent No. 10-0356701 Grinder, using the grinding system of the Republic of Korea Patent No. 10-0479409.
도 2는 초미세 분말화된 구아바 잎 분말의 입자분포를 나타내는 그래프이고, 도 3은 초미세 분말화되어 세포벽이 파괴된 구아바 잎 분말의 전자 현미경(SEM) 사진이다.FIG. 2 is a graph showing particle distribution of ultrafine powdered guava leaf powder, and FIG. 3 is an electron micrograph (SEM) of the guava leaf powder in which the cell wall is destroyed by the ultrafine powder.
상기 분쇄단계를 통해 세포벽이 파괴된 초미세 분말을 이용해야 본래의 성분인 폴리페놀 및 유효성분 등이 증가되고, 천연 미네랄 등의 효과를 얻을 수 있을 뿐만 아니라 강력한 살균력과 항산화 효과를 얻을 수 있게 된다.When using the ultra-fine powder, the cell wall is destroyed through the crushing step, the original components such as polyphenols and active ingredients are increased, and the effects of natural minerals can be obtained, as well as a strong bactericidal power and an antioxidant effect. .
종래에 구아바 잎 분말의 입자크기는 35~150㎛로서 세포벽이 파괴되지 않아 상기 효과를 기대하기가 어렵다.Conventionally, the particle size of the guava leaf powder is 35 ~ 150㎛ as the cell wall is not destroyed it is difficult to expect the effect.
초미세 분말화된 구아바 잎 분말, 자연발효 간장, 소성패각, 생강, 계피, 정제수 및 설탕과 엿 중 어느 하나를 1차 단계로 혼합한다.Ultrafine powdered guava leaf powder, naturally fermented soy sauce, calcined shell, ginger, cinnamon, purified water and sugar and syrup are mixed in a first step.
상기 1차 혼합단계의 혼합물은 상기 혼합물에 대하여 자연발효 간장 0.1~0.5 중량%, 구아바 잎 분말 1~44 중량%, 소성패각 1~6 중량%, 생강 0.1~3 중량%, 계피 0.1~3 중량%, 정제수 20~55 중량% 및 설탕 또는 엿 20~55 중량%가 되도록 혼합한다.The mixture of the first mixing step is 0.1 to 0.5% by weight of natural fermented soy sauce, 1 to 44% by weight of guava leaf powder, 1 to 6% by weight of shell shell, 0.1 to 3% by weight of ginger, 0.1 to 3% by weight of cinnamon %, 20 to 55% by weight of purified water and 20 to 55% by weight of sugar or malt.
간장은 식생활에 중요한 조미료로서 약 25% 정도의 염분을 함유하며, 아미노산을 주로 한 독특한 맛이 난다. 간장의 원료인 콩에는 수분 8.6%, 지방 18%, 섬유 3.5%, 회분 4.6%, 펜토산 4.4%, 당분 7% 등이 함유되어 있다.Soy sauce is an important seasoning and contains about 25% salt and has a unique taste mainly of amino acids. Soy, the raw material of soy, contains 8.6% moisture, 18% fat, 3.5% fiber, 4.6% ash, 4.4% pentosan, and 7% sugar.
간장은 항생항암 효과가 있고, 배탈이 나지 않으며, 위.장에 나쁜 균을 제거함으로 법제를 한다. 간장의 원료인 콩에는 단백질 40%, 지방질 20%, 가용성 무질소물 20%, 발효성 당 14%, 수분 10%, 조섬유 5.5%, 회분 5.5% 및 비타민류 등이 함유되어 있다.Soy has an anti-cancer effect, does not have an upset stomach, and is administered by removing bad bacteria in the stomach and intestines. Soy, the raw material of soy, contains 40% protein, 20% fat, 20% soluble nitrogen-free, 14% sugar, 10% moisture, 5.5% crude fiber, 5.5% ash, and vitamins.
간장의 영양학적 의의와 목적은 염분과 아미노산 및 단백질의 공급이라 할 수 있다. 사람은 염분이 지나치게 없으면 살 수 없으나, 지나치게 섭취하면 심장 및 신장 장해를 초래한다. 간장은 이렇게 사람에게 필요한 염분을 공급하고 있는 것이다.The nutritional significance and purpose of the liver is to supply salt, amino acids and proteins. A person cannot live without too much salt, but excessive intake causes heart and kidney damage. Soy is to supply the salt needed for humans.
간장의 메티오닌은 간장의 해독작용을 도와서 체내에 유해물질 제거에 큰 역할을 담당하는데, 알코올 및 니코틴의 해독작용을 해서 담배와 술의 해를 줄여준다.Soy methionine helps the liver to detoxify the body and plays a big role in the removal of harmful substances in the body, alcohol and nicotine detoxification action to reduce the harm of tobacco and alcohol.
생리적으로 하루 필요 소금량은 1g, 건강을 위한 소금 섭취량은 하루 10g 이하이고, 세계보건기구(WHO) 권장량은 5g 이하이다.Physiologically, the daily amount of salt required is 1g, the salt intake for health is less than 10g per day, and the WHO recommended amount is less than 5g.
그러므로 본 발명의 간장 함유량은 0.1~0.5 중량%를 유지하는 것이 바람직하다. 또한 본 발명의 간장은 자연발효 간장을 사용하는 것이 바람직하다.Therefore, it is preferable to maintain the soy sauce content of this invention in 0.1 to 0.5 weight%. In addition, it is preferable that the soy sauce of the present invention uses naturally fermented soy sauce.
구아바 잎 분말은 구아바 성분과 주요작용 중에서 비타민 C 성분과 탄닌(폴리페놀)의 효능을 상승시켜 양질의 대사사물을 일기 위함이고, 비타민 C의 일일 섭취량 60㎎ 이고, 폴리페놀의 일일 섭취량은 125.5㎎ 이므로 구아바 잎 분말의 함유량은 1~44 중량%를 유지하는 것이 바람직하다.Guava leaf powder enhances the efficacy of vitamin C and tannins (polyphenols) among guava ingredients and its main action to provide high-quality metabolites.The daily intake of vitamin C is 60mg, and the daily intake of polyphenols is 125.5mg. Therefore, the content of guava leaf powder is preferably maintained at 1 to 44% by weight.
상기 혼합물을 외부에 자켓(jacket)이 구비되고, 상부에 교반기가 장착된 발효조에 넣고 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 1차로 발효시킨다.The mixture is provided with a jacket (jacket) on the outside, placed in a fermenter equipped with a stirrer at the top, heated at 95 ° C. for 10 minutes to 3 hours, cooled to 10-40 ° C., and having a relative humidity of 50 to 95%. Fermented primarily with 10 to 60 days stirring at a rate of 5 to 50 RPM.
1차 발효 후 발효물 100 중량부에 대하여 초미세 분말화된 구아바 잎 분말 10~40 중량부, 정제수 20~55 중량부 및 설탕 또는 엿 20~55 중량부를 첨가하여 혼합한 뒤에, 상기 발효조에서 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 2차로 발효시킨다.10 to 40 parts by weight of ultra fine powdered guava leaf powder, 20 to 55 parts by weight of purified water and 20 to 55 parts by weight of sugar or malt were added to 100 parts by weight of the fermentation after the first fermentation, followed by mixing in 95 parts of the fermenter. After heating for 10 minutes to 3 hours at ℃, it is cooled to 10-40 ℃, and the second fermentation while stirring for 10 to 60 days at a rate of 5 ~ 50RPM under the condition that the relative humidity is 50 ~ 95%.
1차 발효 뒤에 2차로 구아바 잎 분말, 정제수 및 설탕 또는 엿을 혼합하여 발효시키는 이유는 대사사물의 품질향상과 구아바 기능의 상승 효과를 얻기 위한 것으로 본 발명의 주요 특징 중 하나이다.The reason for the fermentation by mixing the guava leaf powder, purified water and sugar or malt into the secondary fermentation after the primary fermentation is to improve the quality of metabolites and synergistic effect of guava function, which is one of the main features of the present invention.
2차 발효 후 완성된 발효물의 성적은 PH 2.5~3.8, BRIX 20~60, 산도 1-4의 성적을 갖는다.After the second fermentation, the grade of fermented product is PH 2.5 ~ 3.8,
상기 발효물은 95℃에서 10~30분 동안 살균한 뒤에, 90℃에서 핫필링(Hot filling)하는 포장 단계 후에 유통이 가능한 최종 발효물이 완성된다.The fermentation product is sterilized at 95 ° C. for 10-30 minutes, and the final fermentation product that can be distributed is completed after the packaging step of hot filling at 90 ° C.
한편, 본 발명의 구아바 잎 외에 연근, 연 잎, 쑥, 울금, 비타민나무, 상황버섯, 표고버섯, 순무, 마카, 함초, 블루베리 잎, 마늘, 김, 옻나무 등도 동일한 방법으로 발효물을 제조하여 건강식품으로서의 효과를 기대할 수 있다.Meanwhile, besides the guava leaf of the present invention, lotus root, lotus leaf, mugwort, turmeric, vitamin tree, situation mushroom, shiitake mushroom, turnip, maca, seaweed, blueberry leaf, garlic, seaweed, lacquer, etc. are also prepared by the same method. The effect as a health food can be expected.
이상과 같이 본 발명은 비록 한정된 실시예를 도면에 의해 설명되었으나, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정되어 해석되어서는 아니되며, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. 따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 일실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.As described above, although the present invention has been described with reference to the accompanying drawings, the terms or words used in the present specification and claims are not to be construed as being limited to ordinary or dictionary meanings, and are consistent with the technical spirit of the present invention. It must be interpreted as meaning and concept. Therefore, the embodiments described in the specification and the drawings shown in the drawings are only one embodiment of the present invention and do not represent all of the technical idea of the present invention, various equivalents that may be substituted for them at the time of the present application It should be understood that there may be variations and variations.
Claims (5)
구아바 잎을 원적외선 건조기에서 건조하는 구아바 잎의 건조단계,
건조된 구아바 잎을 300㎚~30㎛의 입자크기로 초미세 분말화 하는 구아바 잎의 분쇄단계,
자연발효 간장, 구아바 잎 분말, 소성패각, 생강, 계피, 정제수 및 설탕과 엿 중 어느 하나를 혼합하는 1차 혼합단계,
상기 1차 혼합단계의 혼합물을 교반기가 구비된 발효탱크에서 발효시키는 1차 발효단계,
상기 1차 발효단계의 발효물에 구아바 잎 분말, 정제수 및 설탕과 엿 중 어느 하나를 첨가하여 혼합하는 2차 혼합단계,
상기 2차 혼합단계의 혼합물을 2차로 발효시키는 2차 발효단계,
상기 2차 발효단계의 발효물을 살균하는 살균단계가 포함되어 이루어지는 구아바 잎 분말을 이용한 발효물의 제조방법.
Washing and dehydrating step of guava leaf to wash and dehydrate guava leaf,
Drying step of guava leaf to dry the guava leaf in the far infrared dryer,
Grinding step of guava leaf to ultrafine powdered dried guava leaf to the particle size of 300nm ~ 30㎛,
First fermentation step of mixing any one of natural fermented soy sauce, guava leaf powder, calcined shell, ginger, cinnamon, purified water and sugar and malt,
Primary fermentation step of fermenting the mixture of the primary mixing step in a fermentation tank equipped with a stirrer,
A second mixing step of adding and mixing any one of guava leaf powder, purified water, sugar and malt to the fermentation product of the first fermentation step,
A secondary fermentation step of fermenting the mixture of the second mixing step secondly,
Fermentation method using a guava leaf powder comprising a sterilization step of sterilizing the fermentation product of the secondary fermentation step.
상기 1차 혼합단계의 혼합물은 상기 혼합물에 대하여 자연발효 간장 0.1~0.5 중량%, 구아바 잎 분말 1~44 중량%, 소성패각 1~6 중량%, 생강 0.1~3 중량%, 계피 0.1~3 중량%, 정제수 20~55 중량% 및 설탕과 엿 중 어느 하나 20~55 중량%로 혼합되는 것을 특징으로 하는 구아바 잎 분말을 이용한 발효물의 제조방법.
The method according to claim 1,
The mixture of the first mixing step is 0.1 to 0.5% by weight of natural fermented soy sauce, 1 to 44% by weight of guava leaf powder, 1 to 6% by weight of shell shell, 0.1 to 3% by weight of ginger, 0.1 to 3% by weight of cinnamon Method for producing a fermentation product using guava leaf powder, characterized in that 20% to 55% by weight of purified water and 20% to 55% by weight of sugar and syrup.
상기 2차 혼합단계의 혼합물은 상기 1차 혼합단계의 혼합물 100 중량부에 대하여 구아바 잎 분말 10~40 중량부, 정제수 20~40 중량부 및 설탕과 엿 중 어느 하나 20~40 중량부로 첨가되어 혼합되는 것을 특징으로 하는 구아바 잎 분말을 이용한 발효물의 제조방법.
The method according to claim 1 or 2,
The mixture of the second mixing step is added to 10 to 40 parts by weight of guava leaf powder, 20 to 40 parts by weight of purified water and 20 to 40 parts by weight of sugar and malt based on 100 parts by weight of the mixture of the first mixing step to mix Method for producing a fermentation product using guava leaf powder, characterized in that the.
상기 1차 발효단계는 상기 1차 혼합단계의 혼합물을 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 발효시키는 것을 특징으로 하는 구아바 잎 분말을 이용한 발효물의 제조방법.
The method according to claim 1,
The primary fermentation step is the mixture of the first mixing step 10 minutes to 3 hours at 95 ℃, then cooled to 10 ~ 40 ℃ and the relative humidity of 50 to 95% 10 at a rate of 5 ~ 50 RPM Fermented product manufacturing method using guava leaf powder, characterized in that the fermentation with stirring for ~ 60 days.
상기 2차 발효단계는 상기 2차 혼합단계의 혼합물을 95℃에서 10분~3시간 가열한 후, 10~40℃로 냉각하고 상대습도가 50~95%인 조건에서 5~50RPM의 속도로 10~60일간 교반하며 2차로 발효시키는 것을 특징으로 하는 구아바 잎 분말을 이용한 발효물의 제조방법.The method according to claim 1,
The secondary fermentation step is the mixture of the secondary mixing step is heated to 10 minutes ~ 3 hours at 95 ℃, then cooled to 10 ~ 40 ℃ and a relative humidity of 50 ~ 95% 10 at a rate of 5 ~ 50 RPM Method for producing a fermentation product using guava leaf powder, characterized in that the fermentation in secondary with stirring ~ 60 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100053933A KR101109756B1 (en) | 2010-06-08 | 2010-06-08 | Method for production of fermented composition using guava leaf powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100053933A KR101109756B1 (en) | 2010-06-08 | 2010-06-08 | Method for production of fermented composition using guava leaf powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110134123A KR20110134123A (en) | 2011-12-14 |
| KR101109756B1 true KR101109756B1 (en) | 2012-02-16 |
Family
ID=45501589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100053933A KR101109756B1 (en) | 2010-06-08 | 2010-06-08 | Method for production of fermented composition using guava leaf powder |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101109756B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014025169A1 (en) * | 2012-08-10 | 2014-02-13 | Kim Young Kum | Method for enhancing polyphenol and lactobacillus content of apples using fermented product of psidium guajava, and mixed concentrated solution of apples using said method |
| KR101397914B1 (en) | 2013-11-11 | 2014-05-30 | 김영금 | Fermented and germinated coffee decreased caffeine and method of manufacturing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102173951B1 (en) * | 2018-11-29 | 2020-11-04 | 정은희 | Guava jam and preparation method of the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050103261A (en) * | 2004-04-24 | 2005-10-27 | 최진호 | Method of manufecture of the odorless functional garlic fermentation beverage (gfb) with tonic effect by natural fermentation |
| KR20050119336A (en) * | 2004-06-16 | 2005-12-21 | 문상욱 | Fermented guava composition safty-established by microbial fermentation |
| KR20060034879A (en) * | 2004-10-20 | 2006-04-26 | 문상욱 | Fermented guava composition having anti-diabetes effect |
| KR100889035B1 (en) * | 2008-08-29 | 2009-03-20 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent animals and plants, the fermentation produced thereby, and food comprising the fermentation |
-
2010
- 2010-06-08 KR KR1020100053933A patent/KR101109756B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050103261A (en) * | 2004-04-24 | 2005-10-27 | 최진호 | Method of manufecture of the odorless functional garlic fermentation beverage (gfb) with tonic effect by natural fermentation |
| KR20050119336A (en) * | 2004-06-16 | 2005-12-21 | 문상욱 | Fermented guava composition safty-established by microbial fermentation |
| KR20060034879A (en) * | 2004-10-20 | 2006-04-26 | 문상욱 | Fermented guava composition having anti-diabetes effect |
| KR100889035B1 (en) * | 2008-08-29 | 2009-03-20 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent animals and plants, the fermentation produced thereby, and food comprising the fermentation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014025169A1 (en) * | 2012-08-10 | 2014-02-13 | Kim Young Kum | Method for enhancing polyphenol and lactobacillus content of apples using fermented product of psidium guajava, and mixed concentrated solution of apples using said method |
| KR101397914B1 (en) | 2013-11-11 | 2014-05-30 | 김영금 | Fermented and germinated coffee decreased caffeine and method of manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110134123A (en) | 2011-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960717B (en) | Peony plant protein beverage and preparation method thereof | |
| KR101374424B1 (en) | Method for health food using rice bran and embryo and linseed | |
| CN103636863A (en) | Persimmon leaf and strigose hydrangea leaf tea and preparation method thereof | |
| CN103816101B (en) | A kind of manufacture method of facial mask powder | |
| CN103734474A (en) | Beautifying health-care tea and preparation method thereof | |
| KR101109756B1 (en) | Method for production of fermented composition using guava leaf powder | |
| CN103652692A (en) | Radish leaf nutritional chewable tablet and preparation method | |
| CN108157616A (en) | A kind of expanding compound feed for reducing frog incidence and improving frog body colour | |
| KR20070028968A (en) | Process for preparing high calcium containing dried anchovy powder | |
| CN106265785A (en) | A kind of Fructus Hippophae depression capsule and production technology thereof | |
| KR101773250B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Eriobotrya japonica extracts and herbal medicines Abalone extracts | |
| KR101462310B1 (en) | method for lentinula edodes extracts and the extract | |
| KR101223746B1 (en) | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree | |
| KR20190008739A (en) | Hair growth composition using food and herbal medicines and manufacturing method thereof | |
| CN107981280A (en) | A kind of production method of marinated Radix Folium Allii tuberosi | |
| CN104397695B (en) | A kind of sea cucumber lycopene tea polyphenol tablet and preparation method thereof | |
| KR101237218B1 (en) | Health-aid food composition including gall bladder of frog and manufacturing method of thereof | |
| KR101376437B1 (en) | The method for producing dietary supplement using extracts from silkworm | |
| KR20170116721A (en) | The manufacturing method of powder-typed juice tea containing green tea-powder enriched with gaba and theanine | |
| CN105211881A (en) | A kind of health food and production method thereof with develop immunitypty function | |
| KR101876449B1 (en) | Method for producing hydrophilic pre-gelatinized powder using embryo bud of rice with bran powder and pre-gelatinized powder by the method | |
| CN104082444A (en) | Summer heat relieving honey milk tea powder and processing method thereof | |
| CN104187525B (en) | A kind of emblic cotyledon mixed food spices being rich in calcium iron ion and preparation method thereof | |
| KR101773251B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Cudrania tricuspidata extracts and herbal medicines Abalone extracts | |
| CN104012722A (en) | Tea prepared from buds of pine tree and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20141108 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20160118 Year of fee payment: 5 |
|
| LAPS | Lapse due to unpaid annual fee |