KR101118678B1 - The alicomia Herbaceal Fermented Sap and the Method for Manufacturing Salicomia Herbaceal Fermented Sap - Google Patents

Abstract

The present invention inoculate lactic acid bacteria by inoculating lactic acid bacteria with onions, onions, saengcho and chaga mushrooms with oligosaccharides, fermented primarily with citric acid, and fermented after secondary fermentation to produce fermented liquor-containing fermented liquor. It relates to a seaweed fermented essence and a method for producing the same, characterized in that the production of the essence easy

Between 6-August, the water content 88-92% of the seaweed is collected and washed 2-3 times with drinking water, and the screening process to remove the soil and debris and to prepare onions, eoseongcho, chaga, oligosaccharides; Selected seaweed, onion, fish vinegar, and chaga mushroom are mixed with oligosaccharide and put into a container and poured purified water to maintain the temperature range of 18-22 ℃ and fermented for 7-10 days.The mixed amount is 60-65 wt% of onion, 15 ~ 12 onions First fermentation process by inoculating lactic acid bacteria in the weight%, 12-15% by weight, Chaga mushroom 2-4%, oligosaccharide 3-5% by weight; Secondary fermentation is carried out with 25 to 30 days of fermentation by mixing 2,6% by weight of citric acid after mixing with the juice of onion, onion, fish vinegar and chaga mushroom in the primary fermentation process with a juicer. Process; A maturing process of maturing 15-20 days of the fermentation broth obtained in the first and second fermentation processes; The fermentation broth aged in the aging process is characterized by consisting of the purification and sterilization process of the fermentation broth sterilized after filtration to 300 mesh or more.

Hamcho, essence, manufacturing method

Description

The seaweed fermented essence and the manufacturing method {The alicomia Herbaceal Fermented Sap and the Method for Manufacturing Salicomia Herbaceal Fermented Sap}

The present invention relates to a fermented liquor containing the seaweed and a method for producing the same, fermented seaweed with onion and onion, fish vinegar, chaga mushroom oligosaccharide primary fermentation, secondary fermentation by inserting citric acid and then aged to ferment The present invention relates to a fermentation broth containing a seaweed, and a method for producing the same, which makes it easy to produce the fermentation broth containing seaweed.

Hamcho is an annual herb that grows on the coast and absorbs and grows in seawater. The plant, whose scientific name is salicorinia herbacea, has dark green stems and branches that turn red in the fall. The stem has many nodes and stands out, and the branch is divided into two or three times. Eggplants are fleshy, large, dark green, with little distinction between leaves and branches. It grows 10 ~ 40cm in height and blooms in July ~ August, appearing white green between branches. Fruits are round and flat ripe from the end of September to mid-October. The stems and branches are dark green from spring to summer and then turn red in autumn.

Hamcho is very salty as its name suggests, and it is the only plant on the planet that grows while absorbing salt.

It is written as Hamcho in the Sinnonbonchoga, and in addition to Hamcho, it is recorded as salcho, sincho, and bokcho.

The characteristic characteristics of the seaweed is that it contains all the ingredients of seaweed, but it is concentrated in the leaves and stems, except for the bitter taste in seawater. The seaweed grows in coastal salt marshes, absorbs the seawater at high tide, receives sunlight at low tide, and has photosynthesis to evaporate water from leaves and stems, leaving only the various active ingredients in the seawater. Among its ingredients is rich in minerals and enzymes from the sea.

On the other hand, as a method of producing a fermentation liquor by fermenting the persimmon seaweed Patent No. 10-0871669 describes a method for producing a seaweed fermentation liquor bar, looking at the major components, the seaweed collection and selection step, washing and removal of water It comprises a step, a compounding step of containing the perilla leaf and sugar in a weight ratio of 1: 1, fermentation and extraction step, oxygen supply and fermentation fermentation step, heat concentration step.

However, when mixing the seaweed into sugar and 1: 1 as described above, sugar has the advantage of activating microbial activity, so that the seaweed is fermented quickly. However, the sugary fermentation broth may be added to other foods because the sugar remains too strong. There was a problem that the degree of preference falls. That is, modern people tend to avoid sugar intake as far as possible for health reasons. When the food is prepared with the fermented liquor fermented juice prepared according to the patent, the sweetness of the food itself is caused by the action of sugar contained in the fermented fermented juice. This becomes so strong that consumers dislike it.

The present invention is to solve the above problems,

Fermented seaweed is first fermented with minimally oligosaccharide mixed with seaweed, onion, fish vinegar and chaga, and fermented with citric acid for secondary fermentation to produce fermented liquor-containing fermented liquor. The purpose is to facilitate it.

In addition, it does not contain sugar to enhance the aesthetics by the action of various minerals and amino acids, including salts unique to seaweeds, and also maximizes the absorption rate in the body by fermenting the seaweeds to increase physiological activation, thereby providing convenience for food cooking. On the other hand, the purpose is to provide a seaweed fermentation concentrate and a manufacturing method that can be used for various purposes, such as can be added to processed foods such as processed salt, seasoned seaweed, spices.

As a means for achieving the above object,

The present invention is to extract the seaweed 88-92% moisture content between June and August, and to remove the soil and foreign matters to remove the soil and to remove the foreign matter and screening and to prepare onion, eochocho, chaga, oligosaccharides ;

Selected seaweeds, onions, eoseongcho and chaga mushrooms are mixed with oligosaccharides and placed in a container. Pour purified water to maintain a temperature range of 18-22 degrees (℃) and ferment for 7-10 days. Primary fermentation process by inoculating lactic acid bacteria into 15 to 12% by weight, 12 to 15% by weight of eoseongcho, chaga mushroom 2 to 4% by weight, oligosaccharide 3 to 5%;

Secondary fermentation is carried out with 25 ~ 30 days of fermentation by mixing 2 ~ 6% by weight of citric acid after mixing with the juice of onion, onion, fish vinegar and chaga mushroom in the primary fermentation process with a juicer. Process;

A maturing process of maturing 15-20 days of the fermentation broth obtained in the first and second fermentation processes; The fermentation broth aged in the aging process is characterized by consisting of the purification and sterilization process of the fermentation broth sterilized after filtration to 300 mesh or more.

In the present invention, fermentation broth is produced in a short period of 50 to 60 days by creating respective conditions and environments to ferment microbial fertility through the first, second, and third processes in fermenting the seaweed, which is a salt plant with high salt content. At the same time, it does not contain sugar and has the advantage of enhancing the aesthetics by the action of various minerals and amino acids, including salts unique to seaweed.

In addition, fermentation of sea urchin maximizes the absorption rate in the body to increase physiological activation, thus providing simplicity in cooking and adding to processed foods such as processed salt, seasoned seaweed, and spices.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In addition, in the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed.

1 is a flow chart of the preparation of the fermented liquor fermentation of the present invention, the preparation of the fermented liquor of the present invention is largely the first step by collecting the seaweed as a first step and the preparation and mixture preparation step (S10),

Primary fermentation of the mixture with the selected seaweed and the second step (S20),

A second fermentation of the first fermented seaweed as a third step (S30),

As a fourth step, the fermentation broth obtained in the first and second fermentation process is aged for 15-20 days (S40),

As a fifth step, the fermentation broth is aged and purified (S50).

Hereinafter, the step-by-step description of the fermentation broth preparation process of the present invention.

1.Seaweed collection process (S10)

From June to August, take 88-92% of the water content of the seaweed, cut the roots and hard stems, wash them 2 ~ 3 times with drinking water to remove sediments and foreign matters, and prepare onions, saengchocho, chaga, and oligosaccharides. . At this time, removing the roots and hard stems of the seaweeds is too strong in nature, and in the case of roots, mud flat soils are attached, which makes it difficult to completely clean and takes a long time for fermentation by various bacteria and difficulties in filtration. Because.

2. First fermentation process (S20)

Selected seaweed, onion, fish vinegar and chaga mushroom are mixed with oligosaccharide and put in a container and poured purified water to maintain the temperature range of 18-22 degrees (℃) and fermented for 7-10 days. Silver fermented 60 ~ 65%, onion 12 ~ 15%, Eoseongcho 12 ~ 15%, chaga mushroom 2 ~ 4%, oligosaccharides 3 ~ 5% by weight inoculated with lactic acid bacteria and fermented primarily.

3. Second fermentation process (S30)

Mix the salt plants of the primary fermentation process with a juicer, mix with the liquid phase of the fermentation process, and add 2 to 6% by weight of citric acid and go through the fermentation process for 25-30 days.

The reason for mixing the fermentation material in the secondary fermentation process and mixing it with the liquid phase of the fermentation process is that when the organism of the material is crushed with a grinder or juice in the first process, the microbial activity is not disturbed due to the destruction of biological tissue. In order to solve the delay of fermentation, the reason for adding citric acid is to promote fermentation and optimize the taste of fermentation broth.

4. Ripening process (S40)

The fermentation broth obtained from the first and second fermentation is aged for 15-20 days.

Through the first and second processes, the environment of the microorganisms having different properties can be created to prepare the enzymatic solution in a short time by providing the conditions so that the breeding is vigorous. In addition, by diluting the salty taste of seaweed by removing the salty taste of seaweed, it has the unique flavor and odor that fermented naturally and fermented with natural minerals and amino acids. Fermentation broth can be prepared.

5. Purification and Sterilization of Fermented Fermentation Broth (S50)

The fermentation broth obtained by the 1st and 2nd fermentation is sterilized after filtering to 300 mesh or more.

That is, the aged fermentation broth is put into a reservoir tank and filtered through 300 mesh or more through a filtration membrane attached to the bottom of the tank and sterilized by UV sterilization.

The following Examples and Comparative Examples are intended to help the understanding of the present invention.

Example 1

In July, 90% of the water content of the seaweed was collected and washed three times with potable water to remove soil and foreign substances, and other onions, fishery, chaga, and oligosaccharides were prepared.

Toss the prepared seaweed, onion, fish vinegar and pine needles with oligosaccharide and put it in a container and pour 2 times purified water to maintain the temperature range of 25 ° C and ferment for 10 days.The mixed amount is 62% by weight of seaweed, 12% by weight of onion, 12% of edible vinegar. The fermentation was carried out by inoculating lactic acid bacteria in 4% by weight, chaga mushroom 4%, oligosaccharide 10% by weight.

In addition, the first fermentation process of the seaweed and onions, eoseongcho, chaga mushrooms were mixed with a juicer, mixed with the liquid of the fermentation process and 5% by weight of citric acid was added to the fermentation for 30 days.

The fermentation broth obtained in the first and second fermentation was aged for 15-20 days, and the fermentation broth aged in the aging process was filtered to 300 mesh or more to purify and sterilize the fermentation broth.

(Comparative Example 1)

Prepared in the same manner as in Example 1, but was mixed so that 3% by weight of oligosaccharides in 90% by weight of the mixture, and 7% by weight of the remaining ingredients were fermented at room temperature.

However, due to the high amount of seaweed, the salt content was too high, so the first and second fermentation processes were not properly performed.

(Comparative Example 2)

Prepared in the same manner as in Example 1, 50% by weight of seaweed and 35% by weight of onions, Angelica 3% by weight, pine needles 2% by weight with 10% by weight of oligosaccharides and fermented at room temperature primarily with twice the number of purified water After the addition of citric acid in the secondary fermentation at 22 ~ 25 ℃.

However, although the fermentation was well done, there was a problem that the sugar content of the fermentation broth was increased.

(Comparative Example 3)

Prepared in the same manner as in Example 1, 50% by weight of seaweed, 35% by weight of onion, 3% by weight of Angelica, 2% by weight of pine needles mixed with 10% by weight of oligosaccharide and fermented at room temperature primarily with 3 times the purified water. After the addition of citric acid in the secondary fermentation at 22 ~ 25 ℃.

However, although the fermentation was good and the sugar content was moderate, the concentration of the fermentation broth was low, resulting in poor taste.

The oligosaccharides applied to the present invention are those in which monosaccharides have glycosidic linkages, and generically refer to sugars ranging from disaccharides consisting of two monosaccharides to ten sugars consisting of ten monosaccharides. Sucrose, maltose, lactose, etc. belong to, glycoproteins and glycolipids, the sugar component of most belongs to oligosaccharides.

In addition, oligosaccharides are also referred to as fructose small sugars, and is used to classify monosaccharide polysaccharides along with the length of their molecular chains together with monosaccharide polysaccharides. There are simple types of constituent sugars and complex types of two or more types. There are many disaccharides that exist freely in nature, such as sucrose in sugarcane, amylase digestion of starch and maltose as raw material of malt, and lactose in mammalian milk. Glycoproteins and glycolipids whose reducing ends are bound to proteins or lipids also belong to oligosaccharides.

It also exists as a glycoside and also occurs by hydrolysis of polysaccharides. Cellobiose generated by hydrolysis of cellulose is a representative example. Some of the oligosaccharides more than trisaccharides have a common structure with the disaccharides well known. In particular, most of the oligosaccharides and gangliosides contained in the lactose include lactose or N-acetyllactosamine as a basic structure. N-acetyllactosamine can also be obtained from partial hydrolysates of glycoproteins.

Citric acid to be applied to the present invention is a polybasic carboxylic acid having a hydroxyl group and is contained as a free acid in seeds or juices of many plants. It is added to foods or used as analytical reagent or coagulation inhibitor.

Citrus is the Chinese name of citron citron, and is derived from citrus, citrus fruits such as lemon and unripe tangerine. The citric of the English name citric acid is derived from citrus, the Greek word citrus. Formula C6H8O7. Soluble in ethanol.

Crystallization in water results in large rod-shaped crystals with one molecule of crystal water. When heated, it becomes anhydride, which has a melting point of 153 ° C. When the temperature is further raised, it becomes aconic acid at 175 ° C, and at high temperatures, itaconic anhydride or citraconic anhydride and acetone dicarboxylic acid, which are potential products, are produced.

When microorganisms are cultured using sugar as a substrate, citric acid accumulates in the culture solution, which is called citric acid fermentation. Several culture methods have been studied and now 90% of the world's total citric acid is produced by this fermentation method. As a microorganism causing citric acid fermentation, black mold is usually used. Citric acid can be obtained by fermenting at about 30 ° C. for 7 to 10 days in acid (pH 2-3).

As part of the TCA cycle, citric acid plays an important role in metabolism of higher animals. It is also known to promote calcium absorption in the body. It is used as an analytical reagent in addition to adding soda to soft drinks, or adding sour taste to diuretic beverages. In addition, blood clotting requires calcium ions, and citric acid is used as a blood coagulation inhibitor because it traps calcium ions.

The seaweed contains a large amount of minerals (Table 1 and Table 2). Iron contains 10 times as much salt as seaweed, seaweed, and kelp, which are said to have the highest iron content among seaweeds.

Calcium contains about six times milk and potassium three times more than potatoes.

In addition, the seaweed has a high content of essential amino acids such as histidine, lysine, and valine, which are not synthesized in the body and must be consumed from the outside.

It contains various amino acids such as alanine and glutamic acid.

TABLE 1

TABLE 2

TABLE 3 Amino Acid Analysis Table

In addition, the seaweed contains a lot of beneficial ingredients, such as:

Choline: Choline in the seaweed is called a "memory vitamin."

It has been reported to contribute to the work in the brain as it is called, which greatly improves the learning ability.

Betaine (Betaine): It has been found that the seaweed contains a lot of betaine. Btainin acts to break down toxic substances in the liver and, along with choline, reduces fatty liver in the liver.

* Polysaccharides: In addition to abundant amino acids, seaweed contains polysaccharides that show immune function.

Dietary fiber: The fiber contains about 50% dietary fiber. These fibers help to slow down the absorption of cholesterol and sugars to help prevent adult diseases.

Hamcho is very salty as its name suggests. Salty tastes like bitter salt and not salty but salty and salty. When you eat salty things, you usually get thirsty, but the salt in the seaweed is not thirsty even if you eat a lot of salt. It is because the harmful substances are filtered out of the life contained in the seawater, and only the beneficial substances are concentrated. Therefore, the salt in the seaweed is more beneficial to life than any other salt.

Seaweed is very effective in eliminating stool and eliminating constipation. Various trace elements and enzymes in the seaweed remove the stool and break down the fat in the body to act to get out of the body. Enzymes concentrated in the seaweed break down the stool, a sticky waste material attached to the small intestinal wall in the human body, and release it out of the body. The seaweed not only breaks down stool, but also breaks down triglycerides in the body and sends them out of the body, which is very effective in treating obesity.

Hamcho not only eliminates stool and obesity, but is known to be effective in various cancers, sinusitis, arthritis, hypertension, hypotension, low back pain, hemorrhoids, diabetes, thyroiditis, asthma and bronchitis.

Briefly summarized the efficacy of the known so far as follows.

* Eliminate stool, repair constipation, and treat obesity: A small bump called a fleece is tightly attached to the human barrier. Food waste in the fleece will not only absorb nutrients from the large intestine, but food will also stick to the barrier. This is called stool, and the seaweed has a function of dissolving it and sending it out of the body. Seaweed breaks down stool to reduce weight and treat constipation.

* Treats high and low blood pressure: Hamcho improves blood circulation, cleans blood, and strengthens blood vessels to treat high and low blood pressure simultaneously. Hamcho strengthens the heart and removes cholesterol and triglycerides in the blood, so that both hypertension and hypotension are healed at the same time. Hamcho is also effective in treating anemia because of its excellent effect.

* Treats all kinds of inflammation including sinusitis, nephritis, arthritis: seaweed is very effective in killing pathogenic microorganisms. There are cases where malignant pleurisy patients who are not effective with any type of antibiotics have taken seaweed and have recovered, and those who have given up their lives with Behcet's disease have recovered.

* Makes your skin beautiful: Hamcho is an effective cosmetic for skin care. If there is no stool, your skin will be clean. Freckles, freckles, acne and women's menstrual disorders are usually better.

* Improves gastrointestinal function: The seaweed is active in the stomach and colon, which makes it easier to digest and improves constipation, hernia, and hemorrhoids. Eating seaweed makes your stomach feel swelling and makes a lot of farts because the seaweed breaks down the waste accumulated in your stomach and barrier.

* Treats bronchial asthma and bronchitis: Seaweed improves the function of bronchial mucosa to alleviate or heal bronchial asthma.

Lowering your blood sugar levels: Diabetes takes blood sugar levels back to normal. There are not many cases of taking diabetic juice to cure diabetes. The fiber of seaweed inhibits ingestion of sugar in the intestine and restores the function of the pancreas, thereby fundamentally healing diabetes.

* It is effective in various cancers, myomas, etc .: Hamcho inhibits the growth of cancer cells. Especially effective for fibroids.

* Efficacy in myalgia, arthritis, bleeding: Arthritis, neuralgia Patients often take hamcho and are better.

* Improves thyroid function: Seaweed has a good effect on both hypothyroidism and hyperactivity.

* Energizes: Taking the seaweed improves sexual function. Erectile dysfunction, premature ejaculation, decreased libido, insensitivity to women, and chronic fatigue are eliminated.

Good for fasting, meditating people, or practitioners: helps to focus the mind and clear the head.

1 is a flow chart of the manufacturing step of fermented liquor fermentation of the present invention.

Claims (2)

Seaweed selection and onion, fish starch, chaga, oligosaccharide preparation process to collect and wash the water content 88-92% of the seaweed between June and August, and then washed 2-3 times with drinking water to remove soil and foreign substances; Selected seaweeds, onions, eoseongcho and chaga mushrooms are mixed with oligosaccharides and placed in a container. Pour purified water to maintain a temperature range of 18-22 ℃ and ferment for 7-10 days. Primary fermentation process by inoculating lactic acid bacteria in weight%, 12-15% by weight, chaga mushroom 2-4% by weight, oligosaccharide 3-5% by weight; Secondary fermentation is performed by mixing the persimmons, onions, fish vinegar, and chaga mushrooms in the primary fermentation process with a juicer, mixing them with the liquid in the fermentation process, and adding 2-6% by weight of citric acid to fermentation for 25-30 days. Process; A ripening process of ripening the fermentation broth obtained in the first and second fermentation processes for 15 to 20 days; Fermentation broth production method characterized in that the fermentation broth aged in the aging process by filtering and sterilizing the fermentation broth to sterilize after filtration more than 300 mesh. Hamcho fermented liquor characterized in that it is prepared through the manufacturing process of claim 1.

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