KR101136085B1 - method for manufacturing the fermentation broth of plants - Google Patents

method for manufacturing the fermentation broth of plants Download PDF

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KR101136085B1
KR101136085B1 KR1020090052187A KR20090052187A KR101136085B1 KR 101136085 B1 KR101136085 B1 KR 101136085B1 KR 1020090052187 A KR1020090052187 A KR 1020090052187A KR 20090052187 A KR20090052187 A KR 20090052187A KR 101136085 B1 KR101136085 B1 KR 101136085B1
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fermentation
vegetables
leaf
seeds
extract
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KR1020090052187A
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KR20100133575A (en
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강대인
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강선아
전양순
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

본 발명은 우리나라의 산과 들에서 자생 및 재배되는 식용가능한 산야초, 근채류, 엽채류, 과채류, 과일류, 꽃?씨앗류, 청정해역의 해조류 등의 95~120가지의 재료를 제철에 수집하여 당과 함께 6~10년 동안 장기 발효 및 숙성시킨 약초 발효추출액 제조방법에 관한 것으로, 식물발효추출액 제조 시, 스테비아발효추출액, 어성초발효추출액, 삼백초발효추출액, 천년초열매발효추출액 및 천년초잎발효추출액이 포함되도록 함으로서 숙성과정이나 판매 및 보관과정에서 발효액 중에 잔류하는 미생물에 의한 가스(이산화탄소)발생을 억제하여, 장기 숙성,보관 및 판매 시 색, 향 및 맛이 쉽게 변질되지 않고, 보존성이 뛰어난 자연친화적인 식물발효추출액의 제조방법에 관한 것이다. The present invention collects 95-120 materials such as edible wild vegetables, root vegetables, leafy vegetables, fruit vegetables, fruits, flowers, seeds, and seaweeds in clean waters, which are grown and grown in Korea's mountains. The present invention relates to a method for producing a fermented herb extract for long-term fermentation and maturation for 10 years, wherein the plant fermentation extract is prepared by including stevia fermentation extract, effervescent vinegar fermentation extract, triticale fermentation extract, cheonnyeon berry fruit fermentation extract and cheonnyeoncho leaf fermentation extract. By suppressing the generation of gas (carbon dioxide) by microorganisms remaining in fermentation broth during the process or sale and storage process, the color, flavor and taste are not easily altered during long-term aging, storage and sale. It relates to a manufacturing method of.
산야초, 과일류, 근채류, 엽채류, 해조류, 식물발효추출액 Sanyacho, Fruits, Root Vegetables, Leafy Vegetables, Algae, Fermented Plant Extracts

Description

식물발효추출액 제조방법{method for manufacturing the fermentation broth of plants}Method for manufacturing the fermentation broth of plants}
본 발명은 우리나라의 산과 들에서 자생 및 재배되는 식용가능한 산야초, 근채류, 엽채류, 과채류, 과일류, 꽃?씨앗류, 청정해역의 해조류 등의 95~120가지의 재료를 제철에 수집하여 당과 함께 6~10년 동안 장기 발효 및 숙성시킨 약초 발효추출액 제조방법에 관한 것이다.The present invention collects 95-120 materials such as edible wild vegetables, root vegetables, leafy vegetables, fruit vegetables, fruits, flowers, seeds, and seaweeds in clean waters, which are grown and grown in Korea's mountains. It relates to a method of producing herbal fermentation extracts fermented and aged for 10 years.
최근 식생활의 변화로 인해 만연된 생활습관병(성인병)의 예방을 위해 천연물에서 여러 가지 생리활성성분을 찾아내는 연구가 활발히 진행되고 있는데, 특히 식물성 식품의 선호도가 높아짐에 따라, 각종 식물 발효 추출액의 제조가 다양하게 이루어지고 있다. Recently, researches to find various physiologically active ingredients in natural products for the prevention of lifestyle diseases (adult diseases) prevalent due to changes in dietary life are being actively conducted. In particular, as the preference of vegetable foods increases, the preparation of various plant fermentation extracts It is done in various ways.
일반적으로 과일과 채소류에는 각종 유기산 및 펙틴질이 다량 함유되어 있고, 생체 내의 화학반응에 관여하는 효소성분이 다량 함유되어 있으며, 에너지원인 당질과 각종 비타민 등이 다량 함유되어 있으므로, 이러한 과일과 채소류들을 발효시키면 여기에 함유된 다양한 효소들이 활성화되어 여러 가지 생화학반응을 일으킴으로써, 식물체의 영양성분이 소화ㆍ흡수되기 쉬운 형태로 변환된다. 이들의 발효 과정중에는 특히, 각종 페놀화합물과 수퍼옥사이드 디스뮤타아제(superoxide dismutase) 및 티로시나아제(Tyrosinase)와 같은 항산화 물질들의 함량이 증가함으로써, 면역력을 높이고, 숙취해소에 좋으며, 피로회복, 장의 소화기능을 개선하는 등 신진대사를 촉진시키며, 노화방지 및 각종 성인병 예방에 좋은 효과를 나타내는 것으로 알려져 있다.In general, fruits and vegetables contain a large amount of various organic acids and pectin, contain a large amount of enzymes involved in chemical reactions in the living body, and contain a large amount of sugars and various vitamins as energy sources, ferment these fruits and vegetables When this occurs, various enzymes contained in the plant are activated, causing various biochemical reactions, and the nutrients of the plant are converted into forms that are easily digested and absorbed. During the fermentation process, the content of various phenolic compounds and antioxidants such as superoxide dismutase and tyrosinase is increased, thereby improving immunity, and good for hangover, fatigue recovery and enteric. It is known to promote metabolism, such as to improve digestion, and to have a good effect on preventing aging and preventing various adult diseases.
이러한 식물의 성분을 추출하는 방법은, 주로 당류나 술을 이용하여 발효ㆍ숙성하는 방법이 주로 이용되고 있는데, 여기서 발효란 포도당과 같이 에너지를 내는 분자들이 혐기성 상태에서 효소에 의해 분해가 촉진되어 에너지와 알콜류, 유기산류, 이산화탄소 등이 생성되는 과정을 의미한다. 또한, 숙성이란 충분히 익은 상태가 되는 것으로, 즉, 어떤 물질을 적당한 온도나 조건 아래에서 장시간 방치하여 천천히 화학적 변화가 일어나도록 함으로써, 이로 인해 생성되는 물질의 입자 크기를 조절하는 것을 의미하며, 특히 알콜 발효에서의 숙성은 에탄올 분자를 포함한 물 분자의 집단(cluster)이 소집단화되어 안정화되는 것을 말한다. As a method of extracting the components of the plant, fermentation and maturation are mainly carried out using sugars or liquor, wherein fermentation is energy-producing molecules such as glucose, which are promoted to be degraded by enzymes in anaerobic conditions. And a process in which alcohols, organic acids, carbon dioxide, and the like are produced. In addition, aging means that the ripened state is sufficiently ripe, that is, by leaving a substance under a suitable temperature or condition for a long time to cause a chemical change slowly, thereby controlling the particle size of the resulting substance, in particular alcohol Maturation in fermentation means that the cluster of water molecules, including ethanol molecules, is subpopulated and stabilized.
그러므로, 알콜발효 수용액을 장시간 동안 방치하면, 용액 중의 알콜과 미네랄성분 등에 의해서 물분자의 수소결합이 부분적으로 절단되면서 소집단화되어 표면장력이 떨어지면서 침투성이 향상되어 소화, 흡수가 잘되며, 맛이 향상되는 특징이 있다. Therefore, when the alcoholic fermentation aqueous solution is left for a long time, the hydrogen bonds of the water molecules are partially cut by the alcohol and mineral components in the solution, so that they are small grouped, so that the surface tension is reduced, the permeability is improved, and the digestion and absorption are good. There is a feature to be improved.
일반적인 발효추출액의 제조방법은 당류와 원재료를 혼합하여 일정기간 발효시키고, 상기 발효된 추출액을 여과한 후, 걸러진 원액을 일정기간 숙성시켜 제조되는 것이 특징으로, 이러한 종래의 발효추출액은 1~20가지 정도의 산야초 및 과 일과 채소류를 사용하여 제조된 것이 대부분이다.  The general fermentation extract is characterized in that the sugar and raw materials are mixed by fermentation for a certain period of time, the fermented extract is filtered, and then the filtered stock solution is aged for a certain period of time, the conventional fermentation extract is 1-20 kinds Most of them are made using wild vegetables and fruits and vegetables.
식물발효추출액은 숙성과정이나 판매 및 보관과정에서 발효액 중에 잔류하는 미생물에 의한 가스(이산화탄소)발생, 색, 향 및 맛이 쉽게 변질되어 장기 숙성 및 보관이 곤란한 문제점이 있다. Plant fermentation extract has a problem that the gas (carbon dioxide) generation, color, aroma and taste by the microorganisms remaining in the fermentation broth during the aging process or sales and storage is easily deteriorated, making long-term aging and storage difficult.
이러한 문제점을 해결하기 위해 종래에는 미생물의 생장억제 또는 살균을 위해 각종 유기산과 같은 산도조절제 및 합성보존제 등의 식품첨가물을 첨가해 왔으며, 최근 대한민국특허 등록번호 10-0819211호에는 상기한 식품첨가물의 첨가와 더불어 발효 및 숙성을 속성시키기 위해 각종 효모와 발효종균을 접종하여 발효시킨 후, 고압정전압처리와 자화처리를 병행하는 등 미생물 살균 및 숙성기간의 단축법이 제시되어 있다. In order to solve this problem, conventionally, food additives such as acidity regulators and synthetic preservatives such as various organic acids have been added to inhibit or sterilize microorganisms, and recently, Korean Patent Registration No. 10-0819211 adds the above food additives. In addition, after inoculating and fermenting various yeasts and fermentation spawn to ferment and fermentation, a method of shortening the microbial sterilization and maturation period is proposed, such as high-pressure constant voltage treatment and magnetization treatment.
그러나 상기한 종래의 식물발효추출액 제조과정에서 첨가되는 각종 식품첨가물들이 아토피나 알러지유발 물질로 알려지면서 논란이 되고 있어 최근 건강에 대한 관심과 자연식품에 대한 인식이 높아진 소비자들의 욕구를 충족시키기에는 불완전하다. However, the various food additives added during the conventional plant fermentation extract manufacturing process are known as atopy or allergens, which has been controversial, which is incomplete to satisfy consumers' desire for health and natural foods. Do.
본 발명의 목적은 식물발효추출액을 제조함에 있어 숙성과정이나 판매 및 보관과정에서 발효액 중에 잔류하는 미생물에 의한 가스(이산화탄소)발생을 억제시킴으로써, 장기 숙성,보관 및 판매 시 색, 향 및 맛이 쉽게 변질되지 않고, 보존성이 뛰어난 자연친화적인 식물발효추출액의 제조방법을 제시하는 것이다.An object of the present invention is to produce a plant fermentation extract by inhibiting the generation of gas (carbon dioxide) by the microorganisms remaining in the fermentation broth during the aging process or sale and storage, color, fragrance and taste is easy during long-term aging, storage and sale The present invention provides a method for producing a naturally-friendly plant fermentation extract that is not deteriorated and has excellent preservation.
식물발효추출액의 제조방법에 있어서, 3~4년에 걸처 자연채취되거나 또는 유기농으로 재배된 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 등 95~120가지의 제철 원재료를 선별하여 깨끗이 세척한 다음 물기를 제거하고 0.3~5cm의 길이로 잘라 준비하는 제 1단계를 포함하며, 상기 잘게 잘라 준비한 원재료를 발효용기에 넣고, 재료 100중량부에 대하여 설탕 60~80중량부를 첨가하여 1차 발효시키는 제 2단계를 포함하며, 상기 1차 발효된 발효물을 50~100메쉬의 고운체로 여과하는 제 3단계를 포함하며, 상기 제 3단계에서 여과된 액을 항아리에 옮겨 담은 후, 1차 발효 시의 재료 100중량부에 대하여 설탕 20~40중량부를 첨가하여 10~15℃의 온도에서 3~5개월 동안 2차 발효시키는 제 4단계를 포함하며, 상기 2차 발효가 완료된 발효액을 소독한 고운 면보로 여과시키는 제 5단계를 포함하며, 상기 여과된 발효액을 소독된 항아리에 담아 5~10℃의 저온저장고에서 2~4개월 동안 3차 발효시키는 제 6단계를 포함하며, 상기 3차 발효된 발효액을 진공펌프식 여과기를 이용하여 포 아(pore)사이즈 0.4~1㎛의 여과지로 여과시키는 제 7단계를 포함하며, 상기 여과된 발효액을 종류별로 혼합하여 최종혼합발효액을 제조하는 제 8단계를 포함하며, 상기 혼합된 혼합발효액을 3~10℃의 저온숙성고에서 6~10년간 숙성시키는 제 9단계를 포함하는 것을 특징으로 한다.In the fermentation method of plant fermentation, 95 ~ 120 kinds of seasonal raw materials, such as root vegetables, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds, which have been naturally or organically grown for 3-4 years, are selected and washed. Next, the first step of removing the water and cut into 0.3 ~ 5cm to prepare the length, and put the finely prepared raw material into the fermentation vessel, the primary fermentation by adding 60 to 80 parts by weight of sugar to 100 parts by weight of the material And a third step of filtering the first fermented fermented product into 50-100 mesh fine bodies, and transferring the liquid filtered in the third step into a jar, and then, in the first fermentation. 20 to 40 parts by weight of sugar to 100 parts by weight of the material comprises a fourth step of the second fermentation for 3 to 5 months at a temperature of 10 ~ 15 ℃, fine cotton wool sterilized fermentation broth complete secondary fermentation When filtered Includes a fifth step, the filtered fermentation broth in a sterilized jar comprises a sixth step of the third fermentation for 2-4 months in a cold storage of 5 ~ 10 ℃, the third fermented fermentation broth vacuum And a seventh step of filtering the filter paper with a pore size of 0.4 to 1 μm using a pump-type filter, and mixing the filtered fermentation broth by type to produce a final mixed fermentation broth. The mixed fermentation broth is characterized in that it comprises a ninth step of aging for 6 to 10 years at a low temperature aging of 3 ~ 10 ℃.
본 발명에 의한 식물발효추출액은 모든 재료들을 유기재배 또는 자연채취하여 자연발효, 장기숙성시킴으로써 각종 잔류농약 및 식품첨가물 위험이 없이 안전하며, 맛과 향이 부드러워 섭취가 용이하고, 인체내의 소화ㆍ흡수율이 높으며, 다양하고 풍부한 영양성분 및 항산화물질의 섭취가 가능하며, 숙성, 보관 및 판매과정에서 가스발생, 색, 향 및 맛의 변화가 없어 보존성이 뛰어나다.Plant fermentation extract according to the present invention is safe, without the risk of various residual pesticides and food additives by natural fermentation, long-term maturation by organic cultivation or natural extraction of all ingredients, easy to ingest, soft taste and flavor, easy digestion and absorption in the human body It is high, and it is possible to ingest various and rich nutritional ingredients and antioxidants, and it is excellent in preservation because there is no change in gas generation, color, aroma and taste during aging, storage and sale.
이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
1) 재료 준비단계1) Material Preparation Step
본 발명에 사용되는 재료는 약 95~120가지의 산과 들에서 자생하는 약초류와 근채류, 엽채류, 과채류, 해조류 및 꽃?씨앗류 등의 재료를 준비한다. 상기 재료는 자연채취되거나, 농약, 제초제, 화학비료 등을 사용하지 않은 유기재배 또는 친환경농산물만 사용하는 것이 바람직하며, 생산되는 제철에 채취된 것이 바람직하 다. 또한, 상기 재료의 채취기간은 3~4년에 걸쳐 채취하는 것이 바람직한데, 그 이유는 재료의 양을 충분히 확보함과 동시에 해마다 생산되는 원재료의 영양성분이 일정하지 않으므로 여러 해에 걸쳐 채취한 재료를 혼합 사용함으로써 각각의 원재료의 영양성분을 어느 정도 일정하게 유지하도록 하기 위함이다.The material used in the present invention prepares materials such as herbs, root vegetables, leafy vegetables, fruit vegetables, seaweeds and flowers and seeds that grow wild in about 95 to 120 kinds. It is preferable that the material is only natural harvesting, organic farming or eco-friendly agricultural products that do not use pesticides, herbicides, chemical fertilizers, and the like, and is preferably harvested in the steel produced. In addition, the sampling period of the material is preferably collected over three to four years, because the sufficient amount of material and the nutritional ingredients of the raw materials produced each year is not constant, so the material collected over many years In order to keep the nutritional content of each raw material to some degree by mixing.
상기한 근채류에는 당근, 도라지, 더덕, 양파, 순무, 비트, 연근, 감자, 돼지감자, 자색감자, 마, 고구마, 자색고구마, 호박고구마, 무, 치커리뿌리, 토란, 야콘 및 우엉 등을 사용할 수 있으며, 이들 중에서 12~18가지를 사용하는 것이 바람직하다.Carrot, bellflower, deodeok, onion, turnip, beet, lotus root, potato, pork potato, purple potato, hemp, sweet potato, purple sweet potato, pumpkin sweet potato, radish, chicory root, taro, yacon and burdock can be used for the above-mentioned root vegetables. Among these, it is preferable to use 12-18 kinds.
상기한 엽채류에는 무청, 브로커리, 연잎, 자운영 어린순, 치커리, 겨자채, 고구마순, 고들빼기, 고추잎, 보리순, 냉이, 당근잎, 들깻잎, 메밀순, 무충잎, 민들레, 원추리, 참나물, 배추, 부추, 상추, 비트잎, 우엉잎, 샐러리, 쇄비름 어린순, 시금치, 쑥갓, 아욱, 죽순, 참비름 어린순, 전호(생치나물), 청경채, 취나물, 두릅, 표고버섯, 느타리버섯, 새송이버섯, 팽이버섯, 양송이버섯, 신선초, 양배추, 미나리, 토란줄기, 근대, 돌나물 및 케일 등을 사용할 수 있으며, 이들 중에서 36~42가지를 사용하는 것이 바람직하다.The above-mentioned leafy vegetables include radish, broccoli, lotus leaf, self-driving young sprout, chicory, mustard, sweet potato, walnut, red pepper leaf, barley sprout, wasabi, carrot leaf, wild perilla leaf, buckwheat sprout, radish leaf, dandelion, cone, sesame, Chinese cabbage, leek, Lettuce, beet leaf, burdock leaf, celery, chamomile young sprout, spinach, garland chrysanthemum, mallow, bamboo shoot, sesame young sprout, Jeonho (fresh greens), bok choy, cheonnamul, thigh, shiitake mushroom, oyster mushroom, matsutake mushroom, enoki mushroom, mushroom Mushrooms, fresh vinegar, cabbage, buttercups, taro stems, beetroot, sedum, kale and the like can be used, of which 36 to 42 are preferred.
상기한 과채류에는 배, 사과, 오이, 유자, 포도, 귤, 키위, 다래, 수세미, 파프리카, 금귤, 가지, 감, 대추, 모과, 무화과, 오디, 복분자, 살구, 자두, 석류, 수박, 애호박, 앵두, 딸기, 천년초열매, 복숭아, 참외, 멜론, 토마토 및 늙은 호박 등을 사용할 수 있으며, 이들 중에서 23~28가지를 사용하는 것이 바람직하다.The fruits and vegetables mentioned above include pears, apples, cucumbers, citron, grapes, tangerines, kiwi, tuna, loofah, paprika, kumquat, eggplant, persimmon, jujube, quince, fig, mulberry, bokbunja, apricot, plum, pomegranate, watermelon, courgette, Cherry, strawberry, millennium fruit, peach, melon, melon, tomato and aged pumpkin and the like can be used, of which 23 to 28 are preferred.
상기한 약초류에는 쑥, 인진쑥, 알로에, 천년초잎, 칡뿌리, 칡순, 당귀잎, 당귀뿌리, 솔순, 솔잎, 감잎, 대나무 어린잎, 오가피잎, 오가피 줄기, 어성초, 삼백초, 함초, 질경이 어린잎, 녹차, 뽕잎, 박하순, 라벤더, 애플민트 및 스테비아 등을 사용할 수 있으며, 이들 중에서 12~16가지를 사용하는 것이 바람직하다.The above-mentioned herbs include mugwort, injin mugwort, aloe, cheonnyeoncho leaf, sesame root, sesame seed, Angelica leaf, Angelica root, pine needle, pine needle, persimmon leaf, bamboo young leaf, scabbard leaf, scabbard stem, effervescent vinegar, three hundred vinegar, hamcho, young plantain leaf, Green tea, mulberry leaves, peppermint mint, lavender, apple mint and stevia may be used, and among these, it is preferable to use 12 to 16 kinds.
상기한 해조류에는 다시마, 생미역, 톳, 청각, 김, 파래, 매생이 등을 사용할 수 있으며, 이들 중에서 3~6가지를 사용하는 것이 바람직하다.The seaweed may be used for kelp, fresh seaweed, 톳, auditory, seaweed, green, seaweed, etc., it is preferable to use three to six of these.
상기한 꽃?씨앗류에는 완두콩, 결명자, 구기자, 보리수열매, 산수유, 오미자, 오가피열매, 매실, 국화 및 들국화, 참꽃, 유채꽃, 제비꽃, 민들레꽃 및 연꽃 등을 사용할 수 있으며, 이들 중에서 8~10가지를 사용하는 것이 바람직하다.For the above-mentioned flowers and seeds, peas, gnarlers, wolfberry, barley fruit, cornus, schisandra chinensis, bergamot fruit, plum, chrysanthemum and wild chrysanthemum, true flower, rape flower, violet flower, dandelion flower, lotus flower, etc., among these, 8-10 It is preferable to use eggplant.
상기 준비된 재료를 선별하여 깨끗이 세척한 다음 물기를 제거하고 엽체류, 약초류, 해조류 등은 1~4㎝ 길이로 잘게 자르고, 과채류 및 근채류는 0.3~0.8cm의 두께로 얇게 저미고, 꽃과 씨앗류는 그대로 사용한다.The prepared materials are selected and washed thoroughly, and then the water is removed. The leaves, herbs, and seaweeds are chopped into 1 to 4 cm in length. Fruits and roots are sliced to a thickness of 0.3 to 0.8 cm, and flowers and seeds are intact. use.
상기 재료 중 합성보존료 및 식품첨가물의 첨가 없이 식물발효추출액의 보존성을 높이기 위하여, 스테비아, 어성초, 삼백초 및 천년초열매와 천년초잎은 반드시 포함되는 것이 바람직하다.In order to increase the preservation of the plant fermentation extract without the addition of synthetic preservatives and food additives in the material, it is preferable that the stevia, fish vinegar, three hundred and twenty thousand fruit and cheonnyeoncho leaf necessarily included.
그 이유는 스테비아는 설탕의 약 200~300배에 해당하는 감미를 가지는 것이 특징으로 상기한 발효추출액에 단맛을 부여하고 방부제 역할을 하며, 어성초, 삼백초 및 천년초열매와 천년초잎은 강한 살균 및 항균작용이 있는 것으로 알려져 있으며, 상기 스테비아, 어성초, 삼백초 및 천년초열매와 천년초잎의 발효추출액을 혼합하였을 경우 숙성과정 및 판매과정에서 가스 발생을 억제하는 효과를 나타내기 때문이다. The reason is that stevia has a sweetness equivalent to about 200 to 300 times the sugar, which gives sweetness to the fermented extract and acts as a preservative. Echoseong, tritical and cheonnyeoncho berries and cheonnyeoncho leaves have strong sterilization and antibacterial effects. It is known that this is because, when the fermentation extract of the stevia, Eoseongcho, three hundreds and millennial fruit and millennial herb leaf is mixed to exhibit the effect of suppressing the gas generation in the aging process and sales process.
상기한 발효추출액의 재료는 근채류, 엽채류, 과채류, 약초류, 해조류 및 꽃과 씨앗류 모두 합하여 50~120가지를 사용하는 것이 바람직하며, 그것은 다양한 종류의 식물발효추출액을 혼합하여 제조함으로써 보다 다양하고 풍부한 영양성분의 섭취가 가능하기 때문이다.The above fermented extract material is preferably used in combination of 50 ~ 120 kinds of root vegetables, leafy vegetables, fruit vegetables, herbs, seaweeds and flowers and seeds, it is produced by mixing a variety of plant fermentation extracts, more diverse and rich nutrition This is because the ingredients can be consumed.
상기 재료들은 각각 0.5~3cm의 길이로 다지거나 잘게 썰어 준비한다.The materials are each chopped or chopped to a length of 0.5-3 cm.
2) 1차 발효단계2) First fermentation stage
상기 절단된 재료 각각을 용기에 넣고 설탕을 첨가하되, 재료 100중량부에 대하여 설탕 60~80중량부를 첨가한다. Each cut material is put in a container and sugar is added, and 60 to 80 parts by weight of sugar is added to 100 parts by weight of the material.
상기 설탕이 첨가된 재료를 35~40℃에서 1~2개월 동안 발효시켜 1차 발효액을 제조한다.The sugar-added material is fermented for 1 to 2 months at 35 ~ 40 ℃ to prepare a primary fermentation broth.
상기한 재료들은 신선한 상태에서 각 종류별로 각각 발효시키는 것이 바람직하다. 단, 근채류, 솔잎, 솔순 및 씨앗류 중에서 원액이 많이 추출되지 않는 재료의 경우는 같은 종류에서 즙이 많이 나는 재료와 함께 발효시킨다.The above materials are preferably fermented by each type in a fresh state. However, in the case of a material that is not extracted much of the root vegetables, pine needles, pine needles and seeds, ferment together with the ingredients with a lot of juice in the same kind.
상기 첨가되는 설탕의 양이 60중량부 미만이면 설탕의 함량이 부족하여 초산발효가 일어나 발효액에서 신맛이 나므로 바람직하지 않고, 80중량부를 초과하면 미생물이 활동할 수 있는 여건이 형성되지 않아 발효공정이 진행되지 않아 바람직하지 않다.If the amount of the added sugar is less than 60 parts by weight, the content of sugar is insufficient, so that the fermentation of acetic acid occurs and the sour taste in the fermentation broth is not preferable. Not preferred.
상기 1차 발효의 온도는 35~40℃에서 발효시키는 것이 바람직한데, 그 이유는 사람이 완성된 발효액을 섭취하였을 때 소화ㆍ흡수가 잘 이루어지도록 체온과 가장 가까운 온도에서 발효시키기 위한 것이며, 아울러 35℃ 미만의 온도에서는 발효 속도가 느려지고, 40℃ 초과의 온도에서는 미생물의 활동이 원활하지 않아 발효상태가 좋지 않아 바람직하지 않다.The temperature of the primary fermentation is It is preferable to ferment at 35 ~ 40 ℃, because it is for fermentation at the temperature closest to the body temperature so that digestion and absorption can be done well when the ingested fermentation broth is consumed. When the temperature is higher than 40 ° C., the microbial activity is not smooth and the fermentation state is not good.
상기 1차 발효의 기간은 1~2개월이 바람직한데, 발효기간이 1개월 미만일 경우, 원재료의 발효가 충분하게 이루어지지 않아 폐놀화합물 및 각종 효소성분의 함량이 낮아 바람직하지 않으며, 발효기간이 2개월을 초과할 경우, 폐놀화합물이 원재료에서 단백질이나 철분, 알칼로이드, 피리딘 등의 성분과 결합하여 침전을 형성하므로, 발효단계 이후의 여과과정에서 페놀화합물의 함량이 낮아지기 때문에 바람직하지 않다.The period of the first fermentation is preferably 1 to 2 months, if the fermentation period is less than 1 month, the fermentation of the raw material is not made sufficiently, the low content of the waste phenol compound and various enzyme components is not preferable, the fermentation period is 2 If it exceeds the month, the waste phenol compound is not preferable because the content of phenolic compound is lowered in the filtration process after the fermentation step because the pulmonary phenol compound is combined with the components of protein, iron, alkaloid, pyridine and the like to form a precipitate.
3) 2차 발효단계3) Second fermentation stage
상기 1차 발효가 완료된 발효물을 100~200메쉬의 고운체로 걸러 건더기 부분을 제거하고 발효액만 항아리에 옮겨 담는다.The fermented product of the primary fermentation is completed by filtering the fine sieve of 100-200 mesh to remove the dusting portion, and only the fermentation broth is transferred to the jar.
상기 옮겨 담은 발효액에 1차 발효시의 원재료 100중량부에 대한 20~40중량부의 설탕을 첨가한다.20-40 weight part of sugar with respect to 100 weight part of raw materials at the time of primary fermentation is added to the said fermented broth.
상기 설탕을 첨가한 발효액을 10~15℃의 온도에서 3~5개월간 발효시킨다.The fermentation broth to which the sugar is added is fermented at a temperature of 10 to 15 ° C. for 3 to 5 months.
상기한 설탕의 첨가는 1차 발효 이후 걸러진 발효액에 남아 있는 미세한 침전물의 발효를 완료시켜 더 이상 발효과정이 진행되지 않도록 하기 위한 것으로, 상기한 설탕의 첨가량은 1차 발효시 원재료 100중량부에 대해 20~40중량부가 바람직한데, 20중량부 미만의 양을 첨가할 경우, 발효과정이 계속 진행되어 초산발효가 일어나게 되므로 발효액이 신맛을 가지게되어 상품성이 떨어지며, 40중량부 초과한 양을 첨가할 경우, 설탕에 의한 효소작용의 저해로 효소의 활성이 낮아져 바람직하지 않다.The addition of the sugar is to complete the fermentation of the fine precipitate remaining in the filtered fermentation broth after the first fermentation so that no further fermentation proceeds, the added amount of the sugar is based on 100 parts by weight of the raw material during the first fermentation 20 to 40 parts by weight is preferable, but if an amount of less than 20 parts by weight is added, the fermentation process will continue to produce acetic acid fermentation, so the fermentation broth will have a sour taste and will be less commercially available. Inhibition of enzyme activity by sugars results in lower enzyme activity, which is undesirable.
상기한 발효액은 10~15℃의 온도에서 발효시키는 것이 바람직한데, 그 이유는 1차 발효 공정 후의 여과과정에서 걸거지지 않은 미세한 침전물의 과발효의 방지 및 유해세균의 번식을 억제하기 위한 것으로 10℃ 미만의 온도에서 발효를 진행시키면 발효미생물의 활동을 억제시켜 여과과정에서 걸러지지 않은 미세한 침전물의 발효가 충분하게 이루어지지 않아 바람직하지 않으며, 15℃ 초과의 온도에서 발효를 진행시키면 발효미생물 외의 유해세균의 번식을 초래할 수 있어 바람직하지 않다.The fermentation broth is preferably fermented at a temperature of 10 to 15 ° C. The reason for this is to prevent over-fermentation of fine precipitates that are not subject to filtration after the primary fermentation process and to suppress the growth of harmful bacteria. If the fermentation is carried out at a temperature below, it is not preferable because fermentation of the microorganisms is inhibited and fermentation of fine precipitates that are not filtered out is not sufficient. It is not preferable because it can lead to breeding of.
상기한 발효액은 3~5개월 정도 발효시키는 것이 바람직한데, 3개월 미만일 경우 1차 발효 공정 후의 여과과정에서 걸러지지 않은 미세한 침전물의 발효가 충분히 이루어지지 않을 뿐만 아니라 이후의 3차 발효과정을 진행하기 위해 걸러져야할 미세한 부유물 및 침전물이 충분히 바닥으로 가라앉지 않아 바람직하지 않으며, 5개월 이상일 경우 1차 발효 공정 후의 여과과정에서 걸러지지 않은 미세한 침전물의 과발효 및 유해 세균의 번식으로 인해 발효액의 맛이 변질되므로 바람직하지 않다.The fermentation broth is preferably fermented for 3 to 5 months. If it is less than 3 months, the fermentation broth is not sufficiently fermented in the filtration process after the primary fermentation process. It is not preferable because the fine suspended matter and sediment to be filtered out do not sink to the bottom enough.If it is more than 5 months, the fermentation liquor taste may be lost due to overfermentation of fine precipitate which is not filtered in the filtration process after the first fermentation process and reproduction of harmful bacteria. It is not desirable because it is altered.
4) 3차 발효단계4) 3rd fermentation stage
상기한 2차 발효액을 소독한 고운 면보로 여과시켜 바닥에 가라앉은 침전물 을 제거한다. 상기 여과된 2차 발효액은 항아리에 담아 5~10℃의 저장고에서 2~4개월간 발효시킨다.The secondary fermentation broth was filtered through a sterilized fine cotton cloth to remove sediment that settled to the bottom. The filtered secondary fermentation broth is put in a jar and fermented for 2-4 months in a reservoir of 5 ~ 10 ℃.
상기 3차 발효가 완료된 발효액을 진공펌프식 여과기를 이용하여 포아(pore)사이즈 0.4~1㎛의 여과지로 여과시켜 바닥에 가라앉은 미세한 침전물을 제거한다음, 소독된 발효용기에 보관한다.The fermentation broth complete tertiary fermentation is filtered with a filter paper of pore size 0.4 ~ 1㎛ using a vacuum pump type filter to remove the fine precipitates settled on the bottom, and then stored in the sterilized fermentation vessel.
상기 공정은 발효액의 부유물과 침전물을 걸러내고 원재료나 설탕의 양에 따라 혹시나 진행되고 있을지도 모르는 발효과정을 중지시키 위한 것이다.The process is to filter out suspended solids and precipitates in the fermentation broth and to stop the fermentation process, which may be in progress depending on the amount of raw materials or sugar.
상기한 발효과정은 5~10℃의 저온에서 진행하는 것이 바람직한데, 이것은 발효를 멈추게하고 유해세균의 증식을 억제하기 위한 것으로 5℃ 미만의 온도에서는 발효기간이 길어져 바람직하지 않으며,10℃ 초과한 온도에서는 유해세균의 증식의 우려가 있어 발효액의 맛과 향이 변질되어 바람직 하지않다.The above fermentation process is preferably carried out at a low temperature of 5 ~ 10 ℃, this is to stop the fermentation and to inhibit the growth of harmful bacteria, and at a temperature below 5 ℃ is not preferable because the fermentation period is longer than 10 ℃ At the temperature, there is a risk of growth of harmful bacteria.
발효 기간은 2~4개월이 바람직 한데 2개월 미만일 경우 발효액의 맛이 안정화되지 않아 바람직하지 않으며, 4개월을 초과할 경우 미세한 부유물 및 침전물에의한 발효액의 맛과 색상의 변화가 일어나 바람직 하지 않다.The fermentation period is preferably 2 to 4 months, but less than 2 months is not preferable because the taste of the fermentation broth is not stabilized, and if it exceeds 4 months, the taste and color of the fermentation broth due to fine suspended matter and precipitates are undesirable. .
5) 발효액의 혼합 및 숙성5) Mixing and Aging of Fermentation Broth
상기 미세침전물 및 부유물을 여과시킨 3차 발효액은 종류별로 엽채류발효혼합액 20~40부피%, 과채류발효혼합액 10~30부피%, 근채류발효혼합액 10~30부피%, 약초류발효혼합액 5~15부피%, 꽃과 씨앗류발효혼합액 5~15부피% 및 해조류발효혼합액 5~15부피%를 최종발효혼합액 100부피%가 되도록 혼합하여, 3~10℃의 저온숙성고 에서 6~9년간 숙성시킨다.  The tertiary fermentation broth, which filtered the microprecipitate and suspended solids, was 20 to 40% by volume of leaf vegetable fermentation mixture, 10 to 30% by volume fruit vegetable fermentation mixture, 10 to 30% by volume root vegetable fermentation mixture, 5 to 15% by weight of herbal fermentation mixture, 5-15% by volume of flower and seeds fermentation mixture and 5-15% by volume of seaweed fermentation mixture are mixed to 100% by volume of final fermentation mixture and aged for 6-9 years at low temperature aging of 3-10 ℃.
상기 최종발효혼합액에는 각각 단일원재료의 발효액의 함유량을 0.2~5부피%가 되도록 혼합하여 제조하며, 특히 스테비아발효액, 천년초열매와 천년초잎발효액, 어성초발효액, 삼백초발효액의 함량은 최종발효혼합액 100부피%에 대하여 각각 2~5부피%인 것이 바람직하다. The final fermentation mixture is prepared by mixing the content of the fermentation broth of a single raw material to 0.2 to 5% by volume, in particular, the content of stevia fermentation broth, millennial fruit and millennial leaf fermentation liquid, effervescent fermentation broth, and 300 seconds fermentation broth are 100 vol% It is preferable that each is 2 to 5% by volume.
상기한 스테비아발효액은 최종발효혼합액의 보존성을 높이는 방부제 역할을 하는 것으로, 2부피% 미만의 경우 보존성이 떨어져 바람직하지 않으며 5부피%를 초과할 경우 다른 원료의 발효액의 양이 줄어들게 되므로 고른 영양섭취를 위해 바람직하지 않다.The above-mentioned stevia fermentation broth acts as a preservative to increase the preservation of the final fermentation mixture, less than 2% by volume is not desirable to preserve the retention, and more than 5% by volume of the fermentation broth of other raw materials is reduced, so even nutrition Is not desirable.
상기한 천년초열매와 천년초잎발효액, 어성초발효액 및 삼백초발효액은 숙성과정 및 판매과정에서 발생하는 가스의 발생을 억제하는 역할을 하며, 이들 발효액의 함량이 각각 2부피% 미만일 경우 숙성과정 및 판매과정에서 가스가 발생하여 발효액의 맛과 향이 변질되어 바람직하지 않고, 5부피% 초과할 경우 어성초 및 삼백초 특유의 쓴맛과 떫은 맛이 강해져 바람직하지 않다.The cheonnyeoncho fruit, cheonnyeoncho leaf fermentation broth, eosungcho fermentation broth and three hundred vinegar fermentation broth serves to suppress the generation of gas generated during the aging process and sales process, if the content of these fermentation broth is less than 2% by volume in the aging process and sales process, respectively The gas is generated and the taste and aroma of the fermentation broth are altered, which is not preferable. When it exceeds 5% by volume, the bitterness and bitterness peculiar to fish vinegar and tritical vine are strong, which is not preferable.
엽채류발효혼합액, 과채류발효혼합액, 근채류발효혼합액, 약초류발효혼합액, 꽃과 씨앗류발효혼합액 및 해조류발효혼합액을 상기 비율로 혼합하는 이유는 각각의 원재료별로 함유된 특별한 성분과 영양분 등을 고루 섭취하기 위한 것이며, 상기 발효온도를 3~10℃로 유지하는 것은 미생물의 활동을 억제하여 더이상 발효가 진행되지 않도록 하고, 장기간의 숙성기간 동안 발효액의 색깔, 맛과 향이 안정화되고 변하지 않도록 하기 위한 것으로, 3℃ 미만의 온도에서 숙성시키는 경우 온도 유지를 위한 비용이 많이 소요되므로 바람직하지 않으며, 10℃ 초과의 온도에서 숙성시키는 경우 미생물의 번식에 의해 발효액의 맛과 향이 변질되어 바람직하지 않다.The reason for mixing the leaf vegetable fermentation mixture, fruit vegetable fermentation mixture, root vegetable fermentation mixture, herbal vegetable fermentation mixture, flower and seed fermentation mixture and seaweed fermentation mixture in the above ratio is to ingest the special ingredients and nutrients contained in each raw material evenly. To maintain the fermentation temperature at 3 ~ 10 ℃ to inhibit the activity of the microorganisms so that no further fermentation, the color, taste and aroma of the fermentation broth is stabilized and not changed during a long period of aging, less than 3 ℃ When ripening at the temperature is not preferable because it takes a lot of cost for maintaining the temperature, when ripening at a temperature of more than 10 ℃ is not preferable because the taste and flavor of the fermentation broth is altered by the breeding of microorganisms.
상기 최종발효추출혼합액은 6~10년 동안 숙성시키는 것이 바람직 한데, 이것은 발효기간이 6년 미만일 경우 약 100여가지의 다양한 발효액이 혼합되어 있기 때문에 각각의 발효액의 숙성속도가 달라 충분한 숙성이 이루어지지 않아 발효액의 맛과 향을 일정하게 안정화시키기 어려워 바람직 하지 않으며, 발효기간이 10년을 초과하는 경우 발효추출혼합액의 맛, 향 및 색깔의 변화를 일으키기 쉬우므로 바람직하지 않다.The final fermentation extract mixture is preferably aged for 6 to 10 years. If the fermentation period is less than 6 years, since about 100 different fermentation broths are mixed, the fermentation broth may not be sufficiently matured because of different fermentation rates. It is not preferable because it is difficult to stabilize the taste and aroma of the fermentation broth constantly, and it is not preferable because the fermentation extract mixture tends to cause a change in taste, aroma and color of the fermentation extract mixture.
본 발명의 식물 발효추출액을 제조하기 위한 구체적인 실시예 및 비교예를 하기에 기재하였으며, 하기에 기재된 사항은 본 발명의 식물 발효추출액을 제조하는 한가지 예시일 뿐 이에 한정되는 것은 아니다.Specific examples and comparative examples for preparing the plant fermentation extract of the present invention are described below, but the matters described below are not limited thereto.
[실시예] [Example]
1) 재료 준비단계1) Material Preparation Step
본 발명에 사용되는 재료는 근채류에는 당근, 도라지, 더덕, 양파, 비트, 연근, 감자, 고구마, 무, 야콘, 우엉, 치커리 뿌리 등을 사용한다.As the material used in the present invention, carrots, bellflowers, ducks, onions, beets, lotus roots, potatoes, sweet potatoes, radishes, yacon, burdock, chicory root and the like are used for root vegetables.
엽채류에는 무청, 브로커리, 연잎, 자운영 어린순, 치커리, 겨자채, 고구마순, 고들빼기, 고추잎, 보리순, 냉이, 당근잎, 들깻잎, 메밀순, 무충잎, 민들레, 참나물, 배추, 부추, 쑥, 비트잎, 우엉잎, 샐러리, 쇄비름 어린순, 시금치, 쑥갓, 아욱, 죽순, 참비름 어린순, 전호(생치나물), 질경이 어린잎, 청경채, 취나물, 두릅, 표고버섯, 양배추, 미나리, 근대, 돌나물 및 케일 등을 사용한다.Leafy vegetables include radish, broccoli, lotus leaf, self-driving young sprouts, chicory, mustard greens, sweet potato sprouts, walnuts, red pepper leaves, barley sprouts, wasabi, carrot leaves, perilla leaves, buckwheat sprouts, radish leaves, dandelion, green sprouts, Chinese cabbage, leek, mugwort, beet leaf , Burdock leaf, celery, scallops young sprouts, spinach, garland chrysanthemum, mallow, bamboo shoots, scallop young sprouts, jeonho (fresh greens), plantain young leaves, bok choy, medicinal herbs, aralia, shiitake, cabbage, buttercup, chard, sedum and kale Use
과채류에는 배, 사과, 오이, 유자, 포도, 귤, 키위, 파프리카, 가지, 감, 대추, 모과, 무화과, 복분자, 살구, 석류, 수박, 애호박, 앵두, 딸기, 천년초열매, 참외, 토마토 및 늙은 호박 등을 사용한다.Fruits include pears, apples, cucumbers, citron, grapes, tangerines, kiwis, paprika, eggplants, persimmons, jujube, quince, figs, bokbunja, apricots, pomegranates, watermelons, courgette, cherry, strawberries, millennium, melons, tomatoes and old Use pumpkin.
약초류에는 알로에, 천년초잎, 칡순, 당귀잎, 솔잎, 어성초, 삼백초, 함초, 녹차, 뽕잎, 박하순, 스테비아 등을 사용한다.Herbs include aloe, cheonnyeoncho leaf, sesame seed, Angelica leaf, pine needles, eoseongcho, three hundred seconds, hamcho, green tea, mulberry leaf, peppermint, stevia and the like.
해조류에는 다시마, 생미역, 톳 등을 사용한다.Seaweed uses kelp, seaweed, and seaweed.
꽃?씨앗류에는 완두콩, 결명자, 구기자, 보리수열매, 산수유, 오미자, 매실, 국화, 유채꽃, 등을 사용한다.For flowers and seeds, peas, lozenges, goji berries, barley berries, cornus, schisandra chinensis, plums, chrysanthemums, rape flowers, etc. are used.
상기 준비된 재료를 5kg씩 100가지를 선별하여 깨끗이 세척한 다음 물기를 제거하고 약초류, 엽채류 등의 부드러운 잎 또는 줄기를 가진 재료는 2cm의 크기로 잘게 썰어 준비하고, 크기가 3cm 미만의 작은 과채류, 씨앗류 및 꽃은 그대로 사용하며, 크기가 3cm 초과의 과채류, 근채류, 씨앗류 등은 3cm이하의 크기로 잘게 썰어 준비한다.5 kg of the prepared ingredients are selected and washed thoroughly, and then the water is removed, and the materials with soft leaves or stems, such as herbs and leafy vegetables, are prepared by chopping them into pieces of 2 cm in size, and smaller fruits and vegetables of less than 3 cm in size And flowers are used as it is, and vegetables, roots, seeds, etc. of more than 3cm in size are prepared to be chopped to the size of less than 3cm.
2) 1차 발효단계2) First fermentation stage
상기 절단된 재료를 각각을 용기에 넣고 재료 100중량부에 대하여 설탕 70중량부를 첨가한다. Each of the cut materials is placed in a container and 70 parts by weight of sugar is added to 100 parts by weight of the material.
상기 설탕이 첨가된 재료를 37℃에서 1개월 동안 발효시켜 1차 발효액을 제조한다. 각 재료는 최대한 각각 발효를 원칙으로 하나, 단, 근채류 및 꽃과 씨앗류는 원액이 많이 추출되지 않으므로 2개월 동안 발효시키며, 쳔년초잎 및 천년초열매 등은 발효공정시 점성이 강한 진액이 형성되어 추후 원액분리가 어려우므로 즙이 풍부한 토마토 등 타 재료와 섞어서 발효를 진행한다.The sugar-added material is fermented at 37 ° C. for 1 month to prepare a primary fermentation broth. As a rule, each material is fermented as much as possible. However, root vegetables, flowers, and seeds are fermented for 2 months because a lot of raw liquid is not extracted. It is difficult to separate the stock solution and proceed with fermentation by mixing with other ingredients such as juice-rich tomatoes.
3) 2차 발효단계3) Second fermentation stage
상기 1차 발효가 완료된 발효물을 80메쉬의 고운체로 걸러 건더기 부분을 제거하고 발효액만 항아리에 옮겨 담는다.The fermented product of the primary fermentation is completed by filtering the fine mesh of 80 mesh to remove the dusting portion, and only the fermentation broth is transferred to the jar.
상기 옮겨 담은 발효액에 1차 발효시의 원재료 100중량부에 대한 30중량부의 설탕을 첨가한다.30 parts by weight of sugar is added to the transferred fermentation broth with respect to 100 parts by weight of raw materials in the first fermentation.
상기 설탕을 첨가한 발효액을 10℃의 온도에서 4개월간 발효시킨다.The fermentation broth to which the sugar is added is fermented at a temperature of 10 ° C. for 4 months.
4) 3차 발효단계4) 3rd fermentation stage
상기한 2차 발효액을 소독한 고운 면보로 여과시켜 바닥에 가라앉은 침전물을 제거한다. 상기 여과된 2차 발효액은 항아리에 담아 7℃의 저장고에서 3개월간 발효시킨다.The secondary fermentation broth was filtered through a sterilized fine cotton cloth to remove the precipitate that settled to the bottom. The filtered secondary fermentation broth is put in a jar and fermented for 3 months in a storage at 7 ℃.
상기 3차 발효가 완료된 발효액을 진공펌프식 여과기를 이용하여 포아(pore)사이즈 0.45㎛의 여과지로 여과시켜 바닥에 가라앉은 미세한 침전물을 제거한다음, 소독된 발효용기에 보관한다.The fermentation broth complete with the tertiary fermentation is filtered with a filter paper of pore size 0.45 μm using a vacuum pump type filter to remove fine precipitates that settle on the bottom, and then stored in a sterilized fermentation vessel.
5) 발효액의 혼합 및 숙성5) Mixing and Aging of Fermentation Broth
상기 미세침전물 및 부유물을 여과시킨 3차 발효액은 종류별로 엽채류발효혼합액 30부피%, 과채류발효혼합액 20부피%, 근채류발효혼합액 20부피%, 약초류발효혼합액 10부피%, 꽃?씨앗류발효혼합액 10부피% 및 해조류발효혼합액 10부피%를 최종발효혼합액 100부피%가 되도록 혼합하여, 4℃의 저온숙성고에서 8년간 숙성시킨다.  The fermentation broth, which filtered the fine precipitates and suspended solids, was 30% by volume leaf fermentation mixture, 20% by volume fruit fermentation mixture, 20% by volume root fermentation mixture, 10% by volume herbal fermentation mixture, 10% by volume fermentation of herbal seeds. And 10% by volume of the algae fermentation mixture to 100% by volume of the final fermentation mixture, and aged for 8 years at a low temperature aging of 4 ℃.
상기 엽채류발효혼합액은 무청발효액 0.4부피%, 겨자채발효액 0.4부피%, 고구마순발효액 0.4부피%, 고들빼기발효액 0.4부피%, 고추잎발효액 0.4부피%, 냉이 발효액 0.4부피%, 질경이어린잎발효액 0.4부피%, 당근잎발효액 0.4부피%, 들깨잎발효액 0.4부피%, 민들레발효액 0.4부피%, 배추발효액 0.4부피%, 부추발효액 0.4부피%, 비트잎발효액 0.4부피%, 샐러리발효액 0.4부피%, 생치나물발효애 0.4부피%, 쇄비름어린순발효액 0.4부피%, 시금치발효액 0.4부피%, 쑥갓발효액 0.4부피%, 아욱발효액 0.4부피%, 죽순발효액 0.4부피%, 참비름어린순발효액 0.4부피%, 청경채발효액 0.4부피%, 취나물발효액 0.4부피%, 참나물발효액 0.4부피%, 두릅발효액 0.4부피%, 연잎발효액 0.6부피%, 근대발효액 1.0부피%, 돌나물발효액 1.0부피%, 무충입발효액 1.0부피%, 보리순발효액 1.0부피%, 브로커리발효액 1.0부피%, 치커리발효액 1.0부피%, 자운영어린순발효액 1.0부피%, 쑥발효액 1.0부피%, 신선초발효액 2.0부피%, 미나리발효액 2.0부피%, 양배추발효액 2.0부피%, 표고버섯발효액 2.0부피%, 케일발효액 3.0부피%로 구성되어 있다.The leaf vegetable fermentation mixture is 0.4% by volume of fermented fermented broth, 0.4% by volume of mustard greens, 0.4% by volume of sweet potato sprouts, 0.4% by volume of fermented horsetail fermentation, 0.4% by volume of red pepper leaf fermentation, 0.4% by volume of cold fermented broth, 0.4% by volume of planar young leaf fermentation , Carrot leaf fermentation solution 0.4%, perilla leaf fermentation solution 0.4%, dandelion fermentation 0.4%, cabbage fermentation 0.4%, leek fermentation 0.4%, beet leaf fermentation 0.4%, celery fermentation 0.4%, raw sprouts fermentation 0.4% by volume, chained fermented young fermented broth 0.4% by volume, spinach fermented by 0.4%, wormwood fermented by 0.4%, mung fermented by 0.4%, bamboo shoot fermented by 0.4%, young fermented by 0.4% by volume, bok choy fermented by 0.4% Fermented liquid 0.4%, fermented green sprouts 0.4%, arbor fermented 0.4%, lotus leaf fermented 0.6%, modern fermented 1.0%, dolmul fermented 1.0%, unfermented fermented 1.0%, barley pure fermented 1.0%, broccoli fermented 1.0 part Pea%, Chicory fermentation 1.0%, Self-administered young fermentation 1.0%, Mugwort fermentation 1.0%, Fresh vinegar 2.0%, Butter fermentation 2.0%, Cabbage fermentation 2.0%, Shiitake fermentation 2.0%, Kale fermentation 3.0 It consists of volume percent.
상기 과채류발효혼합액은 가지발효액 0.4부피%, 감발효액 0.4부피%, 대추발효액 0.4부피%, 모과발효액 0.4부피%, 무화과발효액 0.4부피%, 살구발효액 0.4부피%, 석류발효액 0.4부피%, 수박발효액 0.4부피%, 애호박발효액 0.4부피%, 앵두발효액 0.4부피%, 참외발효액 0.4부피%, 귤발효액 1.0부피%, 노란호박발효액 1.0부피%, 딸기발효액 1.0부피%, 배발효액 1.0부피%, 사과발효액 1.0부피%, 오이발효액 1.0부피%, 유자발효액 1.0부피%, 포도발효액 1.0부피%, 키위발효액 1.0부피%, 복분자발효액 1.2부피%, 파프리카발효액 1.4부피%, 토마토발효액 2.0부피%, 천년초열매발효액 2.0부피%로 구성되어 있다. The fruit and vegetable fermentation mixture is 0.4% by volume of eggplant fermentation, 0.4% by weight of persimmon fermentation, 0.4% by weight of jujube fermentation, 0.4% by volume of quince fermentation, 0.4% by volume of fig fermentation, 0.4% by weight of apricot fermentation, 0.4% by weight of pomegranate, 0.4% by weight of watermelon fermentation Volume%, Zucchini fermentation broth 0.4 volume%, Cherry fermentation broth 0.4 volume%, Melon fermentation broth 0.4 volume%, Tangerine fermentation liquid 1.0 volume%, Yellow pumpkin fermentation liquid 1.0 volume%, Strawberry fermentation liquid 1.0 volume%, Pear fermentation liquid 1.0 volume%, Apple fermentation liquid 1.0 volume %, Cucumber fermentation 1.0%, citron fermentation 1.0%, grape fermentation 1.0%, kiwi fermentation 1.0%, bokbunja fermentation 1.2%, paprika fermentation 1.4%, tomato fermentation 2.0%, millennial superheat fermentation 2.0% Consists of
상기 근채류발효혼합액은 감자발효액 1.0부피%, 더발효액덕 1.0부피%, 무발효액 1.0부피%, 야콘발효액 1.0부피%, 우엉발효액 1.0부피%, 치커리뿌리발효액 1.0부피%, 고구마발효액 2.0부피%, 양파발효액 2.0부피%, 비트발효액 2.0부피%, 도라지발효액 2.0부피%, 연뿌리발효액 3.0부피%, 당근발효액 3.0부피%로 구성되어 있다.The root vegetable fermentation mixture of potato fermentation broth 1.0 volume%, more fermentation broth 1.0 volume%, non-fermentation broth 1.0 volume%, yacon fermentation liquid 1.0 volume%, burdock fermentation liquid 1.0 volume%, chicory root fermentation liquid 1.0 volume%, sweet potato fermentation solution 2.0 volume%, onion It is composed of 2.0% fermentation broth, 2.0% beet fermentation broth, 2.0% bellflower fermentation broth, 3.0% leaf root fermentation broth, and 3.0% carrot fermentation broth.
상기 약초류발효혼합액은 뽕잎발효액 0.4부피%, 천년초잎발효액 0.4부피%, 칡순발효액 0.4부피%, 박하순발효액 0.4부피%, 녹차발효액 0.4부피%, 솔순발효액 0.5부피%, 알로에발효액 0.5부피%, 함초발효액 0.5부피%, 당귀잎발효액 0.5부피%, 삼백초발효액 2.0부피%, 어성초발효액 2.0부피%, 스테비아발효액 2.0부피%으로 구성되어 있다.The herbal fermentation mixture of mulberry leaf fermentation solution 0.4% by volume, millennial leaf fermentation solution 0.4% by volume, 칡 net fermentation solution 0.4% by volume, peppermint fermentation solution 0.4% by volume, green tea fermentation solution 0.4% by volume, pineapple fermentation solution 0.5% by volume, aloe fermentation solution 0.5% by weight, fermentation It consists of 0.5% by volume, Angelica leaf fermentation solution 0.5% by volume, three hundred seconds fermentation solution 2.0% by volume, fish leaf fermentation 2.0% by volume, stevia fermentation solution 2.0% by volume.
상기한 꽃?씨앗류발효혼합액은 구기자발효액 1.0부피%, 보리수열매발효액 1.0부피%, 산수유발효액 1.0부피%, 오미자발효액 1.0부피%, 완두콩발효액 1.0부피 %, 결명자발효액 2.0부피%, 매실발효액 2.0부피%, 국화발효액 0.5부피%, 유채꽃발효액 0.5부피%로 구성되어 있다. The above-mentioned fermented mixture of flower seeds is 1.0 vol% of goji fermented fermentation, 1.0 vol% of fermented barley fruit, 1.0 vol% of fermented fermented cornea, 1.0 vol% of fermented soybean fermentation, 1.0 vol% of fermented soybean fermentation, 1.0 vol% of fermented soybeans, 2.0 vol% of fermented soybeans, plum fermented 2.0% of plum , Chrysanthemum fermentation broth 0.5%, rape flower fermentation 0.5%.
상기한 해조류발효혼합액은 생미역발효액 3.0부피%, 톳발효액 3.0부피%, 다시마발효액 4.0부피%로 구성되어 있다.The algae fermentation mixture is composed of 3.0% by volume of seaweed fermentation, 3.0% by volume of fermented seaweed, and 4.0% by volume of kelp fermentation.
[비교예][Comparative Example]
상기 실시예의 방법과 동일한 방법으로 최종발효혼합액을 제조하되, 단, 스테비아발효액, 삼백초발효액, 어성초발효액, 천년초열매와 천년초잎발효액을 첨가하지 않고, 같은 류에 속하는 식물발효추출액의 함량을 높여서 제조하였다. The final fermentation mixture was prepared in the same manner as in the above example, except that stevia fermentation, three hundred s fermentation, effervescent vinegar fermentation, cheonnyeoncho fruit and cheonnyeoncho leaf fermentation were added, and the contents of the plant fermentation extract belonging to the same stream were increased. .
즉, 과채류발효혼합액은 가지발효액 0.6부피%, 감발효액 0.6부피%, 대추발효액 0.6부피%, 모과발효액 0.6부피%, 무화과발효액 0.6부피%, 살구발효액 0.6부피%, 석류발효액 0.6부피%, 수박발효액 0.5부피%, 애호박발효액 0.5부피%, 앵두발효액 0.5부피%, 참외발효액 0.5부피%, 귤발효액 1.0부피%, 노란호박발효액 1.0부피%, 딸기발효액 1.0부피%, 배발효액 1.0부피%, 사과발효액 1.0부피%, 오이발효액 1.0부피%, 유자발효액 1.0부피%, 포도발효액 1.0부피%, 키위발효액 1.0부피%, 복분자발효액 1.2부피%, 파프리카발효액 1.4부피%, 토마토발효액 2.0부피%로 구성되었으며, 약초류발효혼합액은 뽕잎발효액 1부피%, 천년초잎발효액 1부피%, 칡순발효액 1부피%, 박하순발효액 1부피%, 녹차발효액 1부피%, 솔순발효액 1부피%, 알로에발효액 1.5부피%, 함초발효액 1.5부피%, 당귀잎발효액 1부피%의 구성으로 제조하였다.In other words, the fruit and vegetable fermentation mixture contains eggplant fermentation 0.6%, persimmon fermentation 0.6%, jujube fermentation 0.6%, quince fermentation 0.6%, fig fermentation 0.6%, apricot fermentation 0.6%, pomegranate fermentation 0.6%, watermelon fermentation 0.5 vol%, zucchini fermentation broth 0.5 volume%, cherry fermentation broth 0.5 volume%, melon fermentation broth 0.5 volume%, tangerine fermentation broth 1.0 volume%, yellow pumpkin fermentation broth 1.0 volume%, strawberry fermentation broth 1.0 volume%, pear fermentation broth 1.0 volume%, apple fermentation 1.0 Volume%, cucumber fermentation 1.0%, citron fermentation 1.0%, grape fermentation 1.0%, kiwi fermentation 1.0%, bokbunja fermentation 1.2%, paprika fermentation 1.4%, tomato fermentation 2.0%, The mixed solution is 1% by volume of mulberry leaf fermentation solution, 1% by volume of cheonnyeoncho leaf fermentation, 1% by volume of fermented fermentation, 1% by volume of fermented peppermint, 1% by volume of green tea fermentation, 1% by volume of green tea fermentation, 1% by volume of aloe fermentation, 1.5% by volume of aloe fermentation solution , 1 volume% of Angelica leaf fermentation It was prepared in the castle.
[시험예][Test Example]
상기 실시예 및 비교예에서 제조된 최종발효혼합액의 숙성기간에 따른 가스발생정도를 표 1에 나타태었다.Table 1 shows the gas generation degree according to the maturation period of the final fermentation mixture prepared in Examples and Comparative Examples.
상기한 숙성기간 중의 가스발생정도를 측정하기 위해 숙성 중인 시료를 년도별로 10ml 씩 채취하여 유리시험관에 담고 S자형 유리관이 연결된 고무마개를 씌운 후, 유리관의 끝부분은 석회수에 담근 상태로 37℃ 항온기에서 3시간 동안 방치하고, 석회수가 흐려지는 정도를 분광광도계로 흡광도를 측정하여 나타내었다.In order to measure the degree of gas generation during the aging period, 10ml of the sample being aged is collected in each year and put in a glass test tube, covered with a rubber stopper connected with an S-shaped glass tube, and the end of the glass tube is immersed in lime water at 37 ° C. It was left for 3 hours at, and the degree of lime water clouding was measured by measuring the absorbance with a spectrophotometer.
숙성기간에 따른 가스발생정도(단위: 흡광도A)Gas generation degree according to ripening period (Unit: absorbance A)

기간(년)Period (years)
1One 33 55 77 99
실시예Example 3.33.3 3.53.5 3.43.4 3.63.6 3.73.7
비교예Comparative example 4.24.2 4.34.3 4.74.7 5.35.3 6.06.0
그 결과, 스테비아발효액, 삼백초발효액, 어성초발효액, 천년초열매와 천년초잎발효액을 첨가한 실시예의 혼합발효추출액의 가스발생은 거의 일정한 상태를 유지하였으며, 스테비아발효액, 삼백초발효액, 어성초발효액, 천년초열매와 천년초잎발효액을 첨가하지 않은 비교예의 혼합발효추출액의 가스발생은 많은 양은 아니지만 숙성기간이 지남에 따라 증가하는 양상을 나타내었다.As a result, the gas generation of the mixed fermentation extract of the Example which added the stevia fermentation solution, three hundred s fermentation liquid, effervescent vinegar fermentation liquid, cheonnyeoncho fruit and cheonnyeoncho leaf fermentation was almost constant, and the stevia fermentation solution, three hundredth fermentation solution, effervescent vinegar fermentation solution, cheonnyeoncho fruit and cheonnyeoncho The gas generation of the mixed fermentation extract of Comparative Example without adding the leaf fermentation solution was not a large amount, but showed an increase with the aging period.
따라서, 상기한 본 발명의 실시예에 의해 제조된 즉, 스테비아발효액, 삼백초발효액, 어성초발효액, 천년초열매와 천년초잎발효액을 첨가하여 숙성시킨 식물발효추출액은 비교예에 의해 제조된 발효추출액에 비해 장기숙성 및 보관 시에도 미생물 증식에 의한 가스발생이 일정 수준에서 유지되고 있으므로 그에 따른 보존효과가 높은 것이 입증 되었다.Therefore, the plant fermentation extract prepared by the embodiment of the present invention, ie, stevia fermentation broth, three hundred vine fermentation broth, fish vinegar fermentation broth, cheonnyeoncho berry and cheonnyeoncho leaf fermentation broth, has a longer duration than the fermentation extract prepared by the comparative example. Even during aging and storage, the gas generation by the growth of microorganisms is maintained at a certain level, which proved to be highly effective.

Claims (5)

  1. 3~4년에 걸처 자연채취되거나 또는 유기농으로 재배된 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 95~120가지의 제철 원재료를 선별하여 깨끗이 세척한 다음 물기를 제거하고 0.3~5cm의 길이로 잘라 종류별로 준비하는 제 1단계;Naturally or organically grown root vegetables, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds over 3-4 years are selected and washed 95-120 kinds of seasonal raw materials. First step of preparing by type to cut into pieces;
    상기 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류의 종류별로 잘라 준비한 원재료를 종류별로 발효용기에 넣고, 재료 100중량부에 대하여 설탕 60~80중량부를 첨가하여 1차 발효시키는 제 2단계;A second step of primary fermentation by adding 60-80 parts by weight of sugar to 100 parts by weight of raw materials prepared by cutting each kind of root vegetables, leaf vegetables, fruit vegetables, herbs, flowers? Seeds, and seaweeds by type;
    상기 1차 발효된 발효물을 50~100메쉬의 체로 여과하여 1차 발효액을 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별로 제조하는 제 3단계;A third step of preparing the primary fermentation broth by roots, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds by filtering the fermented fermented product through a sieve of 50 to 100 mesh;
    상기 제 3단계에서 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별로 제조된 1차 발효액을 종류별로 항아리에 옮겨 담은 후, 1차 발효 시의 재료 100중량부를 기준으로 설탕 20~40중량부를 첨가하여 10~15℃의 온도에서 3~5개월 동안 2차 발효시키는 제 4단계;In the third step, the primary fermentation broth prepared by root vegetables, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds is transferred to jars by type, and 20 to 40 weight of sugar based on 100 parts by weight of the material at the time of the first fermentation. A fourth step of adding fermentation for secondary fermentation for 3 to 5 months at a temperature of 10 to 15 ° C .;
    상기 2차 발효가 완료된 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별 발효액을 면보로 여과시켜 종류별로 2차 발효액을 제조하는 제 5단계; A fifth step of preparing secondary fermentation broth by type by filtering the fermentation broths of the root vegetables, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds after the secondary fermentation with cotton cloth;
    상기 제조된 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별 2차 발효액을 종류별로 항아리에 담아 5~10℃의 저온저장고에서 2~4개월 동안 3차 발효시키는 제 6단계;A sixth step of fermenting the fermented broths for each type of root vegetables, leafy vegetables, fruit vegetables, herbs, flowers? Seeds, and seaweeds in jars for 3-4 months in a cold storage at 5-10 ° C .;
    상기 3차 발효된 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별 발효액을 진공펌프식 여과기를 이용하여 포아(pore)사이즈 0.4~1㎛의 여과지로 여과시켜 3차 발효액을 종류별로 제조하는 제 7단계;The third fermented root vegetables, leaf vegetables, fruit vegetables, herbs, flowers, seeds, seaweeds fermentation broth by type of filter using a vacuum pump filter to filter the pore (pore) size 0.4 ~ 1㎛ to prepare a tertiary fermentation broth by type Seventh step;
    상기 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류 종류별로 각각 제조된 3차 발효액을, 종류별로 혼합하여 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류를 포함하는 최종혼합발효액을 제조하는 제 8단계; 및To prepare a final mixed fermentation liquid containing root vegetables, leaf vegetables, fruit vegetables, herbs, flowers, seeds, seaweed by mixing the tertiary fermentation broth prepared by each of the root vegetables, leaf vegetables, fruit vegetables, herbs, flowers? Seeds, seaweeds, by type Eighth step; And
    상기 최종혼합발효액을 3~10℃의 저온숙성고에서 6~10년간 숙성시키는 제 9단계를 포함하며,And a ninth step of aging the final mixed fermentation broth 6 to 10 years at low temperature aging of 3 ~ 10 ℃,
    상기한 제 8단계에서 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류를 포함하는 최종혼합발효액은 스테비아발효추출액, 어성초발효추출액, 삼백초발효추출액, 천년초열매발효추출액 및 천년초잎발효추출액을 포함하되, 근채류, 엽채류, 과채류, 약초류, 꽃?씨앗류, 해조류를 포함하는 최종혼합발효액 전체를 100부피%로 하였을 경우, 상기 스테비아발효추출액 2~5부피%, 어성초발효추출액 2~5부피%, 삼백초발효추출액 2~5부피%, 천년초열매발효추출액 2~5부피% 및 천년초잎발효추출액 2~5부피%인 것을 특징으로 하는 식물발효추출액 제조방법..In the eighth step, the final mixed fermentation broth comprising root vegetables, leafy vegetables, fruit vegetables, herbs, flowers, seeds, and seaweeds includes stevia fermentation extract, fish extract, fermented extract, trichoic fermented extract, and millennial fruit fermented extract. When the final mixed fermentation broth including root vegetables, leafy vegetables, fruit vegetables, herbs, flowers and seeds, and seaweed was 100% by volume, 2-5% by weight of the stevia fermentation extract, 2-5% by weight of fermented herbaceous extract, and 300% fermentation Method of producing a plant fermentation extract, characterized in that 2 ~ 5% by volume of extract, 2 ~ 5% by volume of cheonnyeoncho fruit fermentation extract and 2 ~ 5% by volume of cheonnyeoncho leaf fermentation extract.
  2. 제 1 항에 있어서,The method of claim 1,
    상기한 제 1단계의 근채류는 당근, 도라지, 더덕, 양파, 순무, 비트, 연근, 감자, 돼지감자, 자색감자, 마, 고구마, 자색고구마, 호박고구마, 무, 치커리뿌리, 토란, 야콘 및 우엉 중에서 12~18가지의 재료가 사용되며,Root vegetables of the first step is carrot, bellflower, duck, onion, turnip, beet, lotus root, potato, pork potato, purple potato, hemp, sweet potato, purple sweet potato, pumpkin sweet potato, radish, chicory root, taro, yacon and burdock 12 to 18 kinds of ingredients are used.
    엽채류는 무청, 브로커리, 연잎, 자운영 어린순, 치커리, 겨자채, 고구마순, 고들빼기, 고추잎, 보리순, 냉이, 당근잎, 들깻잎, 메밀순, 무충잎, 민들레, 원추리, 참나물, 배추, 부추, 상추, 비트잎, 우엉잎, 샐러리, 쇄비름 어린순, 시금치, 쑥갓, 아욱, 죽순, 참비름 어린순, 전호(생치나물), 청경채, 취나물, 두릅, 표고버섯, 느타리버섯, 새송이버섯, 팽이버섯, 양송이버섯, 신선초, 양배추, 미나리, 토란줄기, 근대, 돌나물 및 케일 중에서 36~42가지의 재료가 사용되며,Leafy vegetables include radish, broccoli, lotus leaf, self-operated young sprouts, chicory, mustard, sweet potato, yam, pepper leaves, barley sprouts, wasabi, carrot leaves, perilla leaves, buckwheat sprouts, radish leaves, dandelion, cone, sesame, Chinese cabbage, leek, lettuce, Beet leaf, burdock leaf, celery, younger purslane, spinach, garland chrysanthemum, mallow, bamboo shoot, sesame seed young sprout, Jeonho (fresh greens), bok choy, lobster, red snapper, shiitake mushroom, oyster mushroom, shiitake mushroom, enoki mushroom, mushroom mushroom, 36 to 42 kinds of ingredients are used among fresh vinegar, cabbage, buttercup, taro stem, chard, sedum and kale,
    과채류는 배, 사과, 오이, 유자, 포도, 귤, 키위, 다래, 수세미, 파프리카, 금귤, 가지, 감, 대추, 모과, 무화과, 오디, 복분자, 살구, 자두, 석류, 수박, 애호박, 앵두, 딸기, 천년초열매, 복숭아, 참외, 멜론, 토마토 및 늙은 호박 중에서 23~28가지의 재료가 사용되며,Fruits, pears, apples, cucumbers, citron, grapes, tangerines, kiwis, thyme, loofah, paprika, kumquat, eggplant, persimmon, jujube, quince, fig, audi, bokbunja, apricot, plum, pomegranate, watermelon, courgette, cherry, 23-28 kinds of ingredients are used among strawberry, millennial fruit, peach, melon, melon, tomato and old pumpkin,
    약초류는 쑥, 인진쑥, 알로에, 천년초잎, 칡뿌리, 칡순, 당귀잎, 당귀뿌리, 솔순, 솔잎, 감잎, 대나무 어린잎, 오가피잎, 오가피 줄기, 어성초, 삼백초, 함초, 질경이 어린잎, 녹차, 뽕잎, 박하순, 라벤더, 애플민트 및 스테비아 중에서 12~16가지이 재료가 사용되며,Herbs include mugwort, injin mugwort, aloe, millennial leaf, root root, beetroot, Angelica leaf, Angelica root, pine needle, pine needle, persimmon leaf, bamboo young leaf, organ leaf, organ stem, erukcho, triticale, hamcho, plantain young leaf, green tea, 12 to 16 of the mulberry leaves, peppermint mint, lavender, apple mint and stevia are used.
    꽃?씨앗류는 완두콩, 결명자, 구기자, 보리수열매, 산수유, 오미자, 오가피열매, 매실, 국화 및 들국화, 참꽃, 유채꽃, 제비꽃, 민들레꽃 및 연꽃 중에서 8~10가지의 재료가 사용되며,Flowers and seeds are 8 ~ 10 kinds of materials among pea, lacker, wolfberry, barley fruit, cornus, schisandra chinensis, bergamot, plum, chrysanthemum and wild chrysanthemum, sesame, rape, violet, dandelion and lotus flower.
    해조에는 다시마, 생미역, 톳, 청각, 김, 파래, 매생이 중에서 3~6가지의 재료가 사용되는 것을 특징으로하는 식물발효추출액의 제조방법.Seaweed is a method for producing a plant fermentation extract, characterized in that three to six materials are used from seaweed, fresh seaweed, 톳, auditory, seaweed, green, seaweed.
  3. 제 1항에 있어서,The method of claim 1,
    상기한 제 2단계의 1차발효는 원재료들이 각각 35~40℃의 온도에서 1~2개월 동안 발효된 것이며, 단, 꽃?씨앗류의 발효추출액의 양이 적은 경우, 꽃?씨앗류와 같은 종류에 속하는 즙액이 많이 발생하는 재료와 함께 발효시키는 것을 특징으로하는 식물발효추출액의 제조방법.The first fermentation of the second step is that the raw materials are fermented for 1 to 2 months at a temperature of 35 to 40 ℃, respectively, provided that the amount of fermentation extracts of flowers and seeds is small, such as flowers and seeds. Method for producing a plant fermentation extract, characterized in that the fermentation with a material that generates a lot of juice.
  4. 제 1항에 있어서,The method of claim 1,
    상기한 제 8단계의 종류별 발효액의 혼합비율은 엽채류 30~50부피%, 과채류 10~30부피%, 근채류 10~30부피%, 약초류 5~15부피%, 꽃과 씨앗류 5~15부피%, 해조류 5~15부피%인 것을 특징으로 하는 식물발효추출액 제조방법.The mixing ratio of the fermentation broth by type of the eighth step is 30 to 50% by volume vegetables, 10 to 30% by weight vegetables, 10 to 30% by weight vegetables, 10 to 30% by weight vegetables, 5 to 15% by weight herbs, 5 to 15% by weight of flowers and seeds, seaweed Plant fermentation extract production method, characterized in that 5 to 15% by volume.
  5. 삭제delete
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KR101479176B1 (en) 2012-12-31 2015-01-05 강덕봉 Manufacturing method of o-bang color fermentation source using medicinal herb
KR101591708B1 (en) 2014-08-25 2016-02-04 강주원 The natural brewing vinegarmade use beauveria sp, and its producing method

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