KR101192164B1 - Functional fermented composition containing 101 medicinal herbs, chitooligosaccharide and red ginseng extract as effective component - Google Patents
Functional fermented composition containing 101 medicinal herbs, chitooligosaccharide and red ginseng extract as effective component Download PDFInfo
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- KR101192164B1 KR101192164B1 KR1020120086052A KR20120086052A KR101192164B1 KR 101192164 B1 KR101192164 B1 KR 101192164B1 KR 1020120086052 A KR1020120086052 A KR 1020120086052A KR 20120086052 A KR20120086052 A KR 20120086052A KR 101192164 B1 KR101192164 B1 KR 101192164B1
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- 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
- A23V2250/2124—Ginseng
Abstract
Description
본 발명은 101가지 약초를 이용하여 제조된 약초 발효물과 키토올리고당 및 홍삼 추출물을 유효성분으로 함유하는 발효 조성물 및 이의 제조방법에 관한 것으로, 키토올리고당, 홍삼 추출물 및 약초 발효물을 함유하는 면역 증가 보조 식품으로 섭취가능하도록 연질캅셀, 과립, 드링크제 등의 형태로 제공될 수 있는 새로운 건강 보조용 기능성 발효 조성물을 제공할 수 있다.The present invention relates to a fermentation composition comprising a herbal fermented product prepared by using 101 kinds of herbs and chitooligosaccharide and red ginseng extract as an active ingredient, and a method for preparing the same, and an increase in immunity containing chitooligosaccharide, red ginseng extract and herbal fermented products. A new health supplement functional fermentation composition can be provided that can be provided in the form of soft capsules, granules, drinks and the like to be ingested as a supplement.
국내에서 자생하고 있는 식물자원 중에서 식, 약용식물은 약 120과 350속으로 이 중에서 산채류는 320여 종으로 지역적으로도 전국에 걸쳐 고루 분포하고 있다. 녹황색 채소류를 비롯한 각종 산야초류들은 각종 비타민류, 무기물류, 색소류 및 각종 특수성분 등의 중요한 영양소를 풍부하게 함유하고 있어 건강의 유지, 개선 및 질병예방에 크게 기여하고 있다. 예를 들면, 드린국화꽃(Echinacea Purpurea) 및 에키나세아(Echinacea Angustifolia)는 T-세포 활성을 자극시키는 것으로 알려져 있다. 자운영속 멤브라나시어스(Astragulas Membranaceous)는 마우스에서 인터페론 및 면역 글로불린 A와 면역 글로블린 G(IgA와 IgG)의 생성을 자극할 수 있는 것으로 알려져 있다. 그러나 대부분의 식물자원은 다량의 수분을 함유하고 있어 저장성이 취약하기 때문에 저장성과 기능성 향상을 위한 식품가공이 필요하다.Among the plant resources growing in Korea, food and medicinal plants are about 120 and 350 genera, among which 320 kinds of wild vegetables are distributed evenly throughout the country. Various green vegetables such as green and yellow vegetables are rich in important nutrients such as various vitamins, minerals, pigments and various special ingredients, thus contributing greatly to the maintenance, improvement and prevention of diseases. For example, Echinacea Purpurea and Echinacea Angustifolia are known to stimulate T-cell activity. Self-contained Membranasius Membranaceous ) is known to be able to stimulate the production of interferon and immunoglobulin A and immunoglobulin G (IgA and IgG) in mice. However, since most plant resources contain a large amount of moisture, storage is weak, so food processing is required to improve storage and functionality.
통상 생선이나 갑각류 등의 수산물들은 콜레스테롤을 저하시키고, 면역력을 높여주며, 혈액을 맑게 해주는 작용을 가지는 것으로 알려져 있다. 키토산이란 게나 새우, 가재 등 갑각류의 껍데기에 들어 있는 키틴을 체내에 쉽게 흡수되도록 가공한 물질을 말한다. 갑각류의 껍질에서 추출한 성분을 여러 공정을 거쳐 키토산을 만든 후 소화흡수를 용이하도록 효소 처리한 것이 키토올리고당이다. 키토올리고당은 과학적으로 면역증강, 콜레스테롤 조절, 항균작용 등이 밝혀졌고 지금도 지속적인 연구로 응용분야가 늘어나고 있는 물질이다.Fish, crustaceans and other aquatic products are known to have a function of lowering cholesterol, enhancing immunity, and clearing blood. Chitosan refers to a substance that is easily absorbed into the body by chitin contained in shells of shellfish such as crabs, shrimps and crayfish. Chito-oligosaccharides are made of chitosan, which is extracted from the shells of shellfish through various processes, and then enzymatically treated to facilitate digestion and absorption. Chito-oligosaccharides have been scientifically identified for immune enhancement, cholesterol control, and antimicrobial activity.
키토올리고당의 구체적인 효능을 살펴보면 체내에 과다하게 들어온 콜레스테롤을 흡착하여 배출시켜 주며, 세포를 활성화하여 노화를 억제하고 면역력을 강화시켜 준다. 또한 각종 성인병 예방에 도움을 주며, 장내의 유효세균을 증식시키고 세포를 활성화시켜 주기도 한다. 또한 체내에 지방이 축적되는 것을 막아줌과 동시에 지방을 분해하는 작용이 있어 체중감소효과를 볼 수 있다. 이와 같이, 키틴과 키토산을 분해하여 체내 흡수율을 높인 키토올리고당은 건강증진에 도움이 되는 성분으로 면역력을 강화시켜주는 것은 물론, 소화를 촉진시켜 주며 콜레스테롤을 건강한 수준으로 유지시켜 주는 것으로 알려져 있다.Looking at the specific efficacy of chitooligosaccharides, it absorbs and releases excess cholesterol in the body, activates cells, inhibits aging and strengthens immunity. In addition, it helps to prevent various adult diseases, proliferates effective bacteria in the intestine and activates cells. In addition, it prevents the accumulation of fat in the body and at the same time has the effect of breaking down the fat can see the weight loss effect. As such, the chitooligosaccharide, which degrades chitin and chitosan and increases the absorption rate in the body, is known to enhance the immunity as well as to promote digestion and maintain cholesterol at a healthy level.
한편, 홍삼(red ginseng)은 생인삼(수삼)을 수증기 또는 기타 방법으로 쪄서 익혀 건조한 것으로, 수삼을 찐 후 건조과정에서 갈색화 반응, 즉 갈변 반응이 일어나 담황갈색이나 적갈색을 띄게 된다. 인삼의 여러 가지 종류 중에서도 홍삼이 백삼보다 우수한 효능을 나타내는 부분이 알려져 있다. 예를 들면, 노화억제와 관련된 지질과산화 억제 및 항산화 활성, 알코올 해독 관련 효소 활성에 미치는 효과 등에서 홍삼은 백삼보다 뛰어난 효능을 나타내는 것으로 보고되고 있다.On the other hand, red ginseng (red ginseng) is steamed and steamed raw ginseng (water ginseng) by steam or other methods to dry, and after steaming the ginseng browning reaction, that is browning reaction occurs to have a pale yellow brown or reddish brown. Among various kinds of ginseng, red ginseng is known to show better efficacy than white ginseng. For example, red ginseng has been reported to show superior efficacy than white ginseng in its effects on inhibition of lipid peroxidation, antioxidant activity, and alcohol detoxification related enzyme activity related to aging inhibition.
발효식품은 식품 저장성이 우수하여 보존성과 위생상 안전성이 확보되는 경제적인 식품이다. 식품을 발효함으로써 고분자 물질이 저분자 물질로 분해되어 소화 흡수율을 높이고, 새로운 풍미 생성으로 기호성이 증대될 뿐만 아니라 생리활성을 갖는 성분이 생성되어, 최근에는 발효식품에서 3차 기능 효과가 있는 유용한 물질 탐색 및 발효대사의 연구가 활발하게 진행되고 있다.Fermented foods are economic foods that have good food storage properties and ensure preservation and hygiene safety. By fermenting foods, high-molecular substances are decomposed into low-molecular substances to increase digestion and absorption, new flavors increase palatability, and biologically active ingredients are produced. Recently, useful substances with tertiary functional effects are found in fermented foods. And fermentation metabolism is actively researched.
일반적으로 건강보조식품으로 다양한 기능성 조성물들이 알려져 있지만, 비타민이나 칼슘 또는 토코페롤과 같이 특정 영양 성분을 공급하는 것을 주된 기능으로 하는 것이 많기 때문에 실제로 건강에 큰 도움이 되는지는 미지수인 것들이 많다. 따라서 특정한 영양 성분을 제공하는 것보다는 외부에서 병원체가 침입하여도 인체에서 면역력을 증강할 수 있도록 함으로써 건강한 신체를 유지할 수 있도록 하는 방식이 바람직하다. 그러므로 키토올리고당, 다양한 약초, 홍삼 등을 적절하게 함유하면서도 보조 식품으로서 섭취하기 용이하게 제조한 조성물이 제공된다면, 평상시 면역을 증강시켜 건강한 생활을 영위할 수 있게 할 수 있을 것으로 판단된다.In general, a variety of functional compositions are known as a dietary supplement, but the main function is to supply a particular nutritional component, such as vitamins or calcium or tocopherol, so many of them are actually unknown for their health. Therefore, rather than providing a specific nutritional component, it is desirable to maintain a healthy body by allowing the human body to enhance immunity even if a pathogen invades from the outside. Therefore, if a composition containing chitooligosaccharides, various herbs, red ginseng, etc., which is appropriately prepared and easy to consume as a supplement is provided, it may be possible to enhance healthy immunity and lead a healthy life.
한국등록특허 제0864954호에는 장기 저장을 위한 산야초 가공 방법이 개시되어 있고, 한국등록특허 제0866504호에는 홍삼 발효용 미생물 및 발효 홍삼을 함유하는 식품 조성물이 개시되어 있으나, 본 발명의 101가지 약초, 키토올리고당 및 홍삼 추출물을 유효성분으로 함유하는 기능성 발효 조성물과는 상이하다.Korean Patent No. 0864954 discloses a method for processing wild grasses for long-term storage, and Korean Patent No. 0866504 discloses a food composition containing microorganisms for fermenting red ginseng and fermented red ginseng. It is different from the functional fermentation composition containing chitooligosaccharide and red ginseng extract as an active ingredient.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 한국 약초의 특유성과 우수한 약효성에 착안하여, 천연영양성분과 천연항생물질을 함유하고 있는 선별된 101가지 약초를 채취한 후 발효시켜 발효물을 제조하고, 여기에 키토올리고당 및 홍삼 추출물을 배합하여, 부작용이 없고 각종 병에 대한 면역력을 증가시키며 신진대사를 활발하게 작용시킬 뿐만 아니라 기호도가 향상되어 누구나 손쉽게 섭취할 수 있는 발효 조성물을 제공하는 데 있다.The present invention has been made in accordance with the requirements as described above, the object of the present invention is to focus on the peculiarity and excellent efficacy of Korean herbs, fermented after collecting the selected 101 herbs containing natural nutrients and natural antibiotics The fermentation composition is prepared by fermentation, and the mixture of chitooligosaccharide and red ginseng extract is added to the fermentation composition, which has no side effects, increases immunity against various diseases, actively acts on metabolism, and improves palatability. To provide.
상기 과제를 해결하기 위해, 본 발명은 101가지 약초를 이용하여 제조된 약초 발효물과 키토올리고당 및 홍삼 추출물을 유효성분으로 함유하는 발효 조성물을 제공한다.In order to solve the above problems, the present invention provides a fermentation composition containing a herbal fermented product prepared by using 101 kinds of herbs and chitooligosaccharide and red ginseng extract as an active ingredient.
본 발명은 또한, 상기 발효 조성물의 제조방법을 제공한다.The present invention also provides a method for producing the fermentation composition.
본 발명의 조성물은 약초의 유용성분이 인체에 흡수되기 좋은 형태로 전환된 101가지 약초 발효물, 소화흡수를 용이하도록 효소처리한 키토올리고당 및 홍삼 특유의 생리활성 성분이 추출된 홍삼 추출물을 함유하여, 영양성분과 약효가 풍부하게 함유되어 있어 신진대사를 촉진시켜 불순물 배출의 효과, 체지방 개선효과, 활성산소 분해효과, 항산화 효과 등으로 현대병에 시달리는 환자들에게는 건강 회복식품으로, 건강한 사람들에게는 건강보조식품으로 이용할 수 있어 국민 건강을 증진시킬 수 있다. The composition of the present invention contains 101 medicinal herb fermentation products in which the useful components of the medicinal herb are converted into a form that is easily absorbed by the human body, chito oligosaccharides which have been enzymatically treated to facilitate digestion and red ginseng extract from which red ginseng peculiar bioactive components are extracted, It is rich in nutrients and medicinal effects, so it promotes metabolism, improves body fat, improves body fat, decomposes free radicals, and antioxidants.It is a health recovery food for patients suffering from modern diseases. It can be used to promote national health.
또한, 장내 면역 기능을 개선함으로써 장 기능, 위장병, 변비, 위궤양, 위염 및 위암 증상을 개선시킬 수 있으며, 또한 약초 발효물은 식물 속에 포함되어 있던 생리 활성 성분이 유리되어 활성화되고 식물들이 가지고 있던 셀룰로오스 등이 분해되고 유기산들이 다량으로 생성되며 당류가 분해되어 포도당과 과당과 같은 단당류로 전환됨으로써 자연스럽게 신맛과 단맛이 조화를 이루게 되고, 약초 특유의 향이 담겨 있어 깊고 부드러운 맛을 냄으로써 기호성이 증진된 발효 조성물을 제공할 수 있다.In addition, by improving the immune function of the intestine, it is possible to improve the symptoms of intestinal function, gastrointestinal disease, constipation, gastric ulcer, gastritis and gastric cancer. The fermentation composition enhanced the palatability by decomposing the back, decomposing the organic acid in a large amount, and decomposing the sugar and converting it into monosaccharides such as glucose and fructose. Can be provided.
본 발명의 목적을 달성하기 위하여, 본 발명은 황기(Astragalus membranaceus Bunge var. membranaceus), 당귀(Angelica gigas NAKAI), 사철쑥(Artemisia capillaris), 더덕(Codonopsis lanceolata (S. et Z.) Trautv), 도라지(Platycodon grandiflorum (JACQ) A. DC), 달래(Allium monanthum), 냉이(Capsella burapastoris), 칡(Pueraria thunbergiana Benth), 솔잎(Pinus densiflora Siebold & Zucc), 민들레(Taraxacum mongolicum), 찔레나무(Rosa multiflora Thunberg), 쑥(Artemisia princeps Pamp), 뽕잎(Fatoua villosa (Thunberg) Nakais), 다래나무(Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), 생강나무(Lindera obtusiloba Blume var. obtusiloba), 한삼덩굴(Humulus japonicus Sieboid & Zucc), 곰취(Ligularia fischeri (LEDEB.) TURCZ), 망초(Erigeron canadensis L.), 쇠뜨기(Equisetum arvense L), 쇠비름(Portulaca oleracea L), 엉겅퀴(Cirsium japonicum var. maackii (Maxim.) Matsum.), 국화(Dendranthema Grandiflorum Kitamura), 참느릅나무(Ulmus parvifolia Jacq), 닭의장풀(Commelina communis L), 산초나무(Zanthoxylum schinifolium S. et Z), 갈대(Phragmites australis (Cav.) Trin), 두충나무(Eucommia ulmoides Oliv), 여뀌(Persicaria hydropiper (L.) SPACH), 화살나무(Euonymus alatus (Thunb.) Siebold), 미나리(Oenanthe javanica (Blume) DC), 돌나물(Sedum sarmentosum Bunge), 고들빼기(Crepidiastrum sonchifolium Max), 엄나무(Kalopanax septemlobus Koidz), 잣나무(Pinus koraiensis Siebold & Zucc), 씀바귀(Ixeris dentata (Thunb.) Nakai), 참취(Aster scaber Thunb), 오리나무(Alnus japonica (Thunb.) Steud), 머위(Petasites japonicus (Siebold & Zucc.) Maxim), 익모초(Leonurus sibiricus L), 칼퀴나물(Vicia amoena FISCH), 짚신나물(Agrimonia pilosa Ledeb), 참나리(Lilium lancifolium), 고사리(Pteridium aquilinum var.latiusculum (DESV) UNDERW), 두릅(Aralia elata (Miq.) Seem), 박하(Mentha arvensis var. piperascens), 구절초(Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag), 꿀풀(Prunella vulgaris var. lilacina Nakai), 마타리(Patrinia scabiosaefolia), 잔대(Adenophora triphylla var. japonjca Hara), 오이풀(Sanguisorba officinalis L), 둥굴레(Polyginatum odoratum Ohwi), 산돌배(Pyrus ussuriensis Maxim. var. ussuriensis), 서양산사자(Crataegus oxyacantha L), 오미자(Schisandra chinensis (Turcz.) Baill), 다래(Actinidia arguta Planchon), 오디(Morus alba L), 머루(Vitis amurensis var. coignetiae (PULLIAT) NAKAI), 이질풀(Geranium nepalense subsp. thunbergii (S. et Z.) HARA), 차풀(Chamaecrista nomame Honda), 우산나물(Syneilesis palmata), 싸리나무(Lespedeza bicolor Turcz), 가죽나무(Ailanthus altissima (Mill.) Swingle for. altissima), 방아풀(Isodon japonicus), 제비꽃(Viola mandshurica W.Becker), 수리취(Synurus deltoides (AITON) NAKAI), 좁쌀풀(Lysimachia vulgaris var. davurica (Ledeb.) R. Kunth), 헛개나무(Hovenia dulcis Thunb), 마디풀(Hovenia dulcis Thunb), 진득찰(Siegesbeckia glabrescens MAKINO), 속단(Phlomis umbrosa TURCZ), 느티나무(Zelkova serrata MAKINO), 왕고들빼기(Lactuca indica), 삽주(Atractylodes ovata (Thunb.) DC.), 향유(Elsholtzia splendens Nakai), 며느리배꼽(Persicaria perfoliata (L.) H.Gross), 소엽(microphyll), 칡꽃, 약모밀(Houttuynia cordata Thunb), 연잎(lotus leaf), 산쑥(Artemisia montana Pampan), 진달래꽃(Rhododendron mucronulatum Turcz), 원추리(Hemerocallis fulva (L.) L), 당근(Dacus carota), 연근(Nelumbo nucifera GAERTN), 참소리쟁이(Rumex japonicus Houtt), 으아리(Clematis terniflora var. mandshurica (Rupr.) Ohwi), 돼지감자(Helianthus tuberosus), 케일(Brassica oleracea L. var. acephala (DC.) Alef), 쑥부쟁이(Aster yomena (Kitam.) Honda), 측백나무(Thuja orientalis L), 인동(Lonicera japonica), 쑥갓(Chrysanthemum coronarium L), 쇠무릎(Achyranthes japonica (MIQ) NAKAI), 찔레꽃(Rosa multiflora Thunb. var. multiflora), 삼백초(Saururus chinensis BAILL), 블루베리(Vaccinium corymbosum L), 고비(Osmunda japonica Thunb), 피나무(Tilia amurensis Rupr), 수영(Rumex acetosa L.), 산딸기(Rubus crataegifolius Bunge) 및 산수유(Cornus officinalis S. et Z)의 101가지 약초를 이용하여 제조된 약초 발효물과 키토올리고당 및 홍삼 추출물을 유효성분으로 함유하는 발효 조성물을 제공한다.In order to achieve the object of the present invention, the present invention is Astragalus membranaceus Bunge var. Membranaceus , Angelica gigas Nakai), Artemisia capillaris , Codonopsis lanceolata (S. et Z.) Trautv), Platycodon grandiflorum (JACQ) A. DC), Allium monanthum , Capsella burapastoris ), Pueraria thunbergiana Benth, pine needles ( Pinus) densiflora Siebold & Zucc), Dandelion ( Taraxacum mongolicum ), brier ( Rosa multiflora Thunberg, Artemisia princeps Pamp), Mulberry leaves ( Fatoua villosa (Thunberg) Nakais), Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), Ginger tree ( Lindera obtusiloba Blume var. obtusiloba ), Korean ginseng ( Humulus japonicus Sieboid & Zucc), Bear odor ( Ligularia fischeri (LEDEB.) TURCZ), Erigeron canadensis L.), Equisetum arvense L), purslane ( Portulaca oleracea L), thistle ( Cirsium) japonicum var. maackii (Maxim.) Matsum.), Dendranthema Grandiflorum Kitamura), Ulmus parvifolia (Ulmus parvifolia Jacq), dayflower (Commelina communis L), Japanese herb ( Zanthoxylum schinifolium S. et Z), reed ( Pragmites australis (Cav.) Trin, Eucommia ulmoides Oliv, Persicaria hydropiper (L.) SPACH, Euonymus alatus (Thunb.) Siebold, Oenanthe javanica (Blume) DC, Sedum sarmentosum Bunge, Crepidiastrum sonchifolium max), moth ( Kalopanax) septemlobus Koidz, Pinus koraiensis Siebold & Zucc), Ixeris dentata (Thunb.) Nakai, Aster Scaber Thunb, Alnus ( Alnus) japonica (Thunb.) Steud, Petasites japonicus (Siebold & Zucc.) Maxim), motherwort ( Leonurus) sibiricus L), Calquina ( Vicia amoena fisch), Agrimonia pilosa Ledeb, Lilium lancifolium), bracken (Pteridium aquilinum var. latiusculum (DESV ) UNDERW), Aralia (Aralia elata (Miq.) Seem, Mint ( Mentha arvensis var. piperascens ), Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag, Prunella vulgaris var. lilacina Nakai), Matari ( Patrinia scabiosaefolia ), Straw ( Adenophora triphylla var. Japonjca Hara, Cucumber ( Sanguisorba) officinalis L), Polyginatum Odoratum Ohwi, Pyrus ussuriensis Maxim. var. ussuriensis ), wild lion ( Crataegus oxyacantha L), Schisandra ( Schisandra) chinensis (Turcz.) Baill), Actinidia (Actinidia arguta Planchon), mulberry (Morus alba L), Vitis amurensis var. coignetiae (PULLIAT) NAKAI), Geranium nepalense subsp. thunbergii (S. et Z.) HARA, Chamaecrista nomame Honda, Umbrella Herb ( Syneilesis) palmata ) hawthorn ( Lespedeza) bicolor Turcz), Leatherwood ( Ailanthus) altissima (Mill.) Swingle for. altissima), Isodon japonicus ), violet ( Viola mandshurica W.Becker), Synurus deltoides (AITON) NAKAI), Lysimachia vulgaris var.davurica (Ledeb.) R. Kunth, Hovenia dulcis Thunb, Hovenia dulcis Thunb), Siegesbeckia glabrescens MAKINO, Phosphorus umbrosa TURCZ), zelkova (Zelkova serrata MAKINO), Lactuca ( Lactuca) indica ), Atractylodes ovata (Thunb.) DC.) , perfume (Elsholtzia splendens Nakai), belly-law (Persicaria perfoliata (L.) H. Gross), microphyll, Asteraceae, Wild wheat ( Houttuynia cordata Thunb, lotus leaf, Artemisia montana Pampan), Rhododendron mucronulatum Turcz, Hemerocallis fulva (L.) L), carrot (Dacus carota), lotus root ( Nelumbo nucifera GAERTN, Rumex japonicus Houtt, Clematis terniflora var. mandshurica (Rupr.) Ohwi, Pork Potato ( Helianthus tuberosus ), kale ( Brassica oleracea L. var. acephala (DC.) Alef), wormwood ( Aster yomena (Kitam.) Honda, Thuja orientalis L, Phosphorus Lonicera japonica ), Garland chrysanthemum ( Chrysanthemum coronarium L), Knee ( Achyranthes) japonica (MIQ) NAKAI), jjilrekkot (Rosa multiflora Thunb. var. multiflora ), three hundred seconds ( Saururus chinensis BAILL, blueberry ( Vaccinium corymbosum L), Gobi ( Osmunda japonica Thunb, Tilia amurensis Rupr, swimming ( Rumex) acetosa L.), raspberries ( Rubus crataegifolius Bunge and Cornus It provides a fermentation composition containing herbal fermented product prepared by using 101 herbs of the officinalis S. et Z) and chitooligosaccharide and red ginseng extract as an active ingredient.
본 발명의 발효 조성물에서, 상기 약초는 해발 700 m 이상의 강원도의 산속에 자리 잡은 주변이 산에 둘러싸여 있어 공기의 흐름이 좋고 청정한 지하수가 흘러 음이온을 풍부하게 포함하고 있는 토양이 있는 지역으로서, 주변의 농가와 떨어져 있어 농약과 화학비료의 오염으로부터 자유로운 곳에서 자라난 원료를 채취하여 사용하였다. 그리고 봄, 여름, 가을 연간 3회에 거쳐 사용되는 약초의 특성에 맞추어 가장 생명력이 있는 상태에서 재료를 엄선하였다. 어린 순을 사용하는 약초는 봄에 채취되어 사용되고, 힘찬 힘을 상징하는 잎과 줄기를 사용하는 약초는 여름에, 열매를 사용하는 원료는 양분을 가장 많이 머금고 있는 가을에 채취하였다. 상기와 같은 청정지역에서 채취된 약초를 청정 지하수를 이용하여 세척하고 적당한 크기로 절단하여 준비하였다. 약초에 따라 효소와 성장 에너지를 많이 포함하고 있는 부분을 그대로 사용하였다. 예를 들어, 뿌리를 사용하는 약초의 경우, 잎은 제거하여 발효를 시키지만, 이 경우에도 잎의 밑부분의 성장점이 있는 부분은 제거하지 않는다. 엑기스를 추출하는 것만을 생각하면 수분이 많은 원료를 사용할 경우 양을 늘릴 수 있어 효율 면에서는 좋지만, 약초 발효물은 일반 주스와는 달라서 어디까지나 식물의 향기나 유효성분을 엑기스로 추출하고, 천연미생물을 이용해서 발효시키는 것이기 때문에 원료의 선택과 채취, 담금, 발효 단계에서 최대한의 효과를 낼 수 있도록 하였다.In the fermentation composition of the present invention, the herb is an area having a soil containing rich anions because the air flows well and clean groundwater flows around the mountain, which is located in the mountains of Gangwon-do, 700 m or more above sea level. Raw materials were grown and used away from farms where they were free from contamination of pesticides and chemical fertilizers. The ingredients were selected in the most vital state in accordance with the characteristics of the herbs used three times a year in spring, summer and autumn. Herbs using young shoots were harvested in spring, herbs using leaves and stems symbolizing strong power in summer, and raw materials using fruit in autumn, which has the most nutrients. Herbs collected in the clean area as described above were prepared by washing with clean ground water and cutting to a suitable size. According to the herbal medicine was used as it contains a lot of enzymes and growth energy. For example, in the case of herbs using the roots, the leaves are removed and fermented, but in this case, the parts with the growth point at the bottom of the leaves are not removed. If you think about extracting extracts, you can increase the amount if you use juicy ingredients, but it is good in terms of efficiency, but herbal fermented products are different from general juices. Since the fermentation is carried out by using the fermentation, it is possible to achieve the maximum effect in the selection, extraction, soaking and fermentation of raw materials.
또한, 본 발명의 발효 조성물에서, 상기 약초 발효물은 상기 101가지 약초와 설탕을 혼합한 후, 40~50℃에서 12~16일 동안 1차 발효하고, 20~30℃에서 25~35일 동안 2차 발효한 후, 0~10℃에서 1~6년간 3차 발효 및 숙성시킨 후 여과하여 제조될 수 있으며, 바람직하게는 상기 101가지 약초와 설탕을 혼합한 후, 40~50℃에서 14일 동안 1차 발효하고, 20~30℃에서 30일 동안 2차 발효한 후, 10℃에서 1년간 3차 발효 및 숙성시킨 후 여과하여 제조할 수 있다.In addition, in the fermentation composition of the present invention, the herbal fermented product is mixed with the 101 kinds of herbs and sugar, the first fermentation for 12-16 days at 40 ~ 50 ℃, 25 ~ 35 days at 20 ~ 30 ℃ After the second fermentation, it can be prepared by filtration after the third fermentation and ripening for 1 to 6 years at 0 ~ 10 ℃, preferably after mixing the 101 herbs and sugar, 14 days at 40 ~ 50 ℃ After the first fermentation, and after the second fermentation for 30 days at 20 ~ 30 ℃, it can be prepared by three times fermentation and ripening for 1 year at 10 ℃.
상기 약초의 어떤 원료는 한 종류만 발효시키기도 하고, 어떤 원료는 서로의 성질과 약성을 보완, 상승시킬 수 있도록 함께 발효시킬 수 있다. 또한, 약초 추출물의 발효 과정에서 설탕인 백당 또는 흑당을 사용하고 있으나, 완성된 발효액에는 백당 또는 흑당 성분이 존재하지 않는다. 이는 발효미생물이 가지는 효소의 작용에 의해 단당류인 포도당과 과당으로, 때로는 올리고당류로 분자가 변환되기 때문이다. 따라서, 본 발명에서 백당 또는 흑당은 감미료로서 사용되는 것이 아니라 삼투압작용에 의하여 식물에서 엑기스를 끌어내는 것과 동시에, 독특한 향기와 함께 눈으로 보이지 않는 식물의 생명력을 받아내는 모체로서의 역할을 하게 된다. 또한, 백당 또는 흑당은 식물의 고유의 향기성분을 흡착하여 안정화시키는 역할을 하고, 물 분자를 흡수하기 쉬운 구조를 가지고 있어 발효숙성과정에서 약초의 향기와 특성을 최대한으로 이끌어 낼 수 있다. 또한, 상기 발효는 우리 조상들이 사용하여 온 항아리, 즉 옹기에서 실시하는 것이 바람직한데, 옹기는 우리 식생활에서 발효식품을 발효하고 저장하는 용기로 조상 대대로 애용되어 왔으며 우리 민족의 정서와 품성에 잘 부합하는 것이다. 예부터 쌀이나 보리, 씨앗 등도 옹기에 넣어두면 다음해까지 신선하게 보관할 수 있었다. 이는 옹기를 가마 안에 넣고 구울 때, 나무가 타면서 생기는 탄소알갱이가 옹기의 안과 밖을 휘감으면서 방부성 물질을 형성하기 때문이다. 이러한 옹기의 특성을 잘 알고 우리 조상들은 물을 담가놓아 정수의 기능을 하게도 하고, 간장, 된장 등의 발효식품을 저장할 때 잡균의 생성을 막는 방부작용의 용도로 이용해 왔다. 한국의 옹기는 미세 다공성 구조를 가짐으로써 높은 수분 및 기체 투과성을 가지고, 옹기 벽면에 고정화된 미생물 및 효소 등은 발효와 숙성과정에서 유용 미생물군의 정착 및 발효환경 조성에 긍정적인 기능을 하는 것으로 알려져 있다. 바로 이러한 특성을 이용하여 약초 발효물의 담금과 발효과정을 옹기에서 진행하는 것이다. 담금 및 발효에 사용되는 옹기는 발효물을 매년 발효시켰던 유용 미생물군 즉, 유산균과 효모가 옹기 내벽의 다공성 구조에 고정화되어 있어 발효의 중요한 근원이 된다. 담금 및 발효 단계를 마치고 옹기의 뚜껑을 열면 잔설과 같이 백당 또는 흑당이 남아있는데, 이 상태가 추출이 잘된 증거이다.Some raw materials of the herb may be fermented only one kind, and some raw materials may be fermented together to complement and raise each other's properties and weaknesses. In addition, although white sugar or black sugar, which is a sugar, is used in the fermentation process of the herbal extract, the completed fermentation broth does not have a white sugar or black sugar component. This is because the molecules are converted into monosaccharides, such as glucose and fructose, and sometimes oligosaccharides, by the action of enzymes in fermented microorganisms. Therefore, in the present invention, white sugar or brown sugar is not used as a sweetener, but extracts an extract from a plant by osmotic pressure, and serves as a mother body to receive the vitality of an invisible plant with a unique fragrance. In addition, white sugar or black sugar serves to stabilize and adsorb the intrinsic odor component of the plant, and has a structure that is easy to absorb water molecules can bring out the scent and characteristics of the medicinal herbs during the fermentation ripening process. In addition, the fermentation is preferably carried out in the pots used by our ancestors, that is, Onggi, which has been used habitually as a container for fermenting and storing fermented foods in our diet, and is well in line with the sentiments and characters of our people. It is. Since ancient times, rice, barley and seeds could be stored freshly until next year. This is because carbon grains produced by burning wood form an antiseptic material when burning ong in the kiln. Knowing the characteristics of these pottery, our ancestors have used water as a preservative to soak water and act as a purified water and to prevent the formation of various germs when storing fermented foods such as soy sauce and soybean paste. It is known that Onggi of Korea has a microporous structure and has high water and gas permeability, and microorganisms and enzymes immobilized on the surface of Onggi have a positive function in the establishment of fermentation environment and the fermentation environment useful for fermentation and ripening process. have. Using these characteristics, the fermentation and fermentation process of herbal fermentation is carried out in Onggi. Onggi used for soaking and fermentation is an important source of fermentation since the useful microorganisms that fermented the fermentation products, namely lactic acid bacteria and yeast, are immobilized in the porous structure of the inner wall of the pot. After the immersion and fermentation stages, the lid of Onggi is left to leave white sugar or brown sugar like residue, which is evidence of good extraction.
약초 발효물의 3차 발효는 발효탱크에서 10℃이하의 일정한 온도로 일년 동안 유지하게 되는데, 이때 발효탱크 안에서는 다양한 미생물이 생성과 도태를 되풀이해 간다. 처음에 나타나는 것은 유산균으로, 당질을 영양원으로 하여 대사물질을 생산하면서 번식하다가, 지나치게 늘어나면 발효과정에서 생성된 유기산에 의하여 살기 어려운 환경으로 변해 결과적으로 사멸한다. 유산균이 사멸한 뒤 다른 유용한 세균들도 생성과 번식을 하면서 최종적으로는 효모균류가 우점을 하게 된다. 이렇게 하여 최종적으로 모든 미생물은 사멸하지만, 각각 미생물에 의한 발효대사산물은 약초 발효물 안에 남아 있게 된다.The third fermentation of herbal fermentation is maintained at a constant temperature of less than 10 ℃ in the fermentation tank for a year, in which various microorganisms are repeatedly produced and selected. The first to appear is lactic acid bacteria, which grow while producing metabolites using sugar as a nutrient source, and when excessively increased, the organic acid produced during the fermentation process becomes difficult to live and eventually dies. After lactic acid bacteria die, other useful bacteria are also produced and reproduced, and yeast fungi finally dominates. In the end, all the microorganisms are finally killed, but the fermentation metabolites by each microorganism remain in the herbal fermentation product.
따라서, 제조된 약초 발효물의 대부분은 원료로서 사용된 백당 또는 흑당이 환원된 포도당과 과당 및 수분이지만, 101종의 자생 약초 고유의 생리활성 물질과 발효과정에서 생성된 각종 유기산과 아미노산 및 미생물에서 유래한 발효대사산물이 풍부하게 포함되어 있다. 또한, 약초는 그 성분적 특징으로 칼륨 등의 이온이 많아서 최종 발효물은 인체의 체액과 같은 이온밸런스를 유지하고 있으며, 약초 및 미생물에서 유래된 각종 효소들에 의하여 고유의 생리활성 물질들이 분자 변환된 형태로 다양하게 존재하게 된다.Therefore, most of the manufactured herbal fermented products are glucose, fructose and moisture reduced in white sugar or black sugar used as raw materials, but derived from 101 kinds of bioactive substances inherent in native herbs and various organic acids, amino acids and microorganisms produced during fermentation. One fermentation metabolite is abundantly contained. In addition, herbal medicines contain many ions such as potassium, so that the final fermentation maintains the same ion balance as the body fluids of the human body, and the unique bioactive substances are converted into molecules by various enzymes derived from herbs and microorganisms. It exists in various forms.
또한, 본 발명의 발효 조성물에서, 상기 약초 발효물 제조 시 생균제 또는 효모를 추가로 첨가하여 약초를 발효시킬 수 있는데, 상기 생균제는 비피도박테리움(Bifidobacterium), 락토바실러스(Lactobacillus), 스트렙토코커스(Streptococcus), 엔테로코커스(Enterococcus), 프로피오니움(Propionium), 류코노스톡(Leuconostoc) 및 바실러스(Bacillus)로 이루어진 군으로부터 선택된 하나 이상의 인간 장내 비병원성 생균제일 수 있으며, 더욱 구체적으로는 비피도박테리움 비피덤(Bifidobacterium bifidum), 비피도박테리움 브레베(Bifidobacterium breve), 비피도박테리움 인판티스(Bifidobacterium infantis), 비피도박테리움 롱검(Bifidobacterium longum), 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스카세이(Lactobacillus casei), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 플란타럼(Lactobacillus plantarum), 스트렙토코커스 써모필러스(Streptococcus thermophilus), 엔테로코커스 파에칼리스(Enterococcus faecalis), 엔테로코커스 파에시움(Enterococcus faecium), 류코노스톡 시트로보룸(Leuconostoc citrovorum), 프로피오니박테리움 쉐르마니(Propionibacterium shermanii), 바실러스 서브틸리스(Bacillus subtilis) 및 바실러스 리케니포미스(Bacillus licheniformis)로 이루어진 군으로부터 선택된 하나 이상의 인간 장내 비병원성 생균제일 수 있으나, 이에 제한되지 않는다. 또한, 상기 효모는 키모트립신(Chymotrypsin)이나 트립신(Trypsin)을 분비하는 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 사카로마이세스 엘립소이더스(Saccharomyces ellipsoideus), 사카로마이세스 포르모센시스(Saccharomyces formosensis), 사카로마이세스 카를스베르겐시스(Saccharomyces carlsbergensis), 사카로마이세스 맨드슈리커스(Saccharomyces mandshuricus) 및 사카로마이세스 코린너스(Saccharomyces coreanus)의 사카로미세스 속(Saccharomyces sp.) 중에서 선택되는 한 종 이상을 혼합한 효모를 200～600 ㎎/ℓ범위로 주입할 수 있으나, 이에 제한되지 않는다. 또한, 상기 생균제 또는 효모 종류 외에도 균총의 불균형 개선 및 정장효과를 나타내는 프레보텔라 오리스(Prevotella oris), 유박테리움 A-44(Eubacterium sp. A-44), 비피도박테리움 콜레리움(Bifidobacterium cholerium) 및 퓨코박테리움 K-60( Fucobacterium K-60)으로부터 선택되는 하나 이상의 장내 세균을 추가로 포함할 수 있으나, 이에 제한되지 않는다.In addition, in the fermentation composition of the present invention, during the preparation of the herbal fermentation may be added to the probiotic or yeast to ferment the herbal, the probiotic is Bifidobacterium (Bifidobacterium), Lactobacillus (Lactobacillus), Streptococcus (Streptococcus), Enterococcus (Enterococcus), Propionium (Propionium), Leukonostock (Leuconostoc) And Bacillus (BacillusIt may be one or more human intestinal non-pathogenic probiotics selected from the group consisting of, more specifically Bifidobacterium Bifidem (Bifidobacterium bifidum), Bifidobacterium breve (Bifidobacterium breve), Bifidobacterium infantis (Bifidobacterium infantis), Bifidobacterium longgum (Bifidobacterium longum), Lactobacillus ashdophilus (Lactobacillus acidophilus), Lactobacillus vulgaris (Lactobacillus bulgaricus), Lactobacillus skasei (Lactobacillus casei), Lactobacillus del Bruieki (Lactobacillus delbrueckii), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus (Streptococcus thermophilus), Enterococcus paecalis (Enterococcus faecalis), Enterococcus paesum (Enterococcus faecium), Ryukono Stock Citroborum (Leuconostoc citrovorum), Propionibacterium shermani (Propionibacterium shermanii), Bacillus subtilis (Bacillus subtilis) And Bacillus rickeniformis (Bacillus licheniformisMay be, but is not limited to, one or more human intestinal nonpathogenic probiotics selected from the group consisting of In addition, the yeast is Saccharomyces cerevisiae that secretes chymotrypsin or trypsin (Saccharomyces cerevisiae), Saccharomyces ellipsoids (Saccharomyces ellipsoideus), Saccharomyces formogenics (Saccharomyces formosensis), Saccharomyces Carlsbergensis (Saccharomyces carlsbergensis), Saccharomyces men shuricusSaccharomyces mandshuricus) And Saccharomyces Corinth (Saccharomyces coreanusSaccharomyces of)Saccharomyces It is possible to inject the yeast mixed with one or more selected from the sp.) in the range of 200 ~ 600 ㎎ / ℓ, but is not limited thereto. In addition, in addition to the probiotics or yeast types, prebotella auris showing the imbalance improvement and formal effects of the flora (Prevotella oris), Eubacterium A-44 (Eubacterium sp. A-44), Bifidobacterium cholrium (Bifidobacterium cholerium) And Fucobacterium K-60 (Fucobacterium K-60) may further include one or more enteric bacteria, but is not limited thereto.
또한, 본 발명의 발효 조성물에서, 상기 약초 발효물 제조 시 향이 나는 약초 발효물을 제조하기 위해, 로즈마리(Rosemary), 라벤더(Lavender), 세이지(Sage), 타임(Thyme), 페퍼민트(Peppermint), 오레가노(Oregano), 레몬밤(Lemonbalm), 레몬버베나(Lemon Verbena), 안젤리카(Angelica), 바질(Basil Sweet), 보리지(Borage), 캐모마일(Chamomile), 코리안더(Coriander), 데이지(Daisy), 딜(Dill), 휀넬(Fennel), 제라늄(Geranium), 헬리오트러프(Heliotrope), 히솝(Hyssop), 아이리스(Iris), 아이비(Ivy), 쟈스민(Jasmine), 마조람(Marjoram), 매도우스위트(Meadowsweet), 민트(Mint), 머그워트(Mugwort), 머스타드시드(Mustard Seed), 펜시(Pansy), 파슬리(Parsley), 로즈(Rose), 루(Rue), 서던우드(Southernwood), 발레리안(Valerian), 버베인(Vervain), 웜우드(Wormwood), 앰버그리스(Ambergris), 아미리스(Amyris), 아니스스타(Anise-Star), 아보카도(Avocado), 베이(Bay), 벤조인(Benzoin), 버거못(Bergamot), 버취(Birch), 까유풋(Cajuput), 캐모마일(Camomile), 캠퍼(Camphor). 캐러웨이(Caraway), 카더먼(Cardamon), 캐시어(Cassia), 캐스터리움(Castoreum), 세다우드(Cedarwood), 셀러리(Celery), 시나몬(Cinnamon), 씨트로넬라(Citronella), 씨빗(Civet), 클로우버버드(Clove Bud), 쿠민(Cumin), 싸이프레스(Cypress), 엘레미(Elemi), 유컬립터스(Eucalyptus), 펜넬(Fennel), 프랭킨센스(Frankincense), 갈바늄(Galbanum), 그레이프프루트(Grapefruit), 과이악우드(Guaiacwood), 히솝(Hyssop), 이머텔(Immotelle), 아이리스(Iris), 호호바(Jojoba), 쥬니퍼(Juniper), 라빈딘(Lavandin), 라벤다 스파이크(Lavenda Spike), 레몬(Lemon), 레몬그라스(Lemongrass), 라임(Lime), 린던브로섬(Linden Blossom), 리치아쿠베바(Litsea Cubeba), 맨더린(Mandarine), 마저럼스웨트(Marjoram Sweat), 머르(Myrrh), 머틀(Myrtle), 네롤리(Neroli), 니아올리(Niaouli), 너트멕(Nutmeg), 오렌지(Orange), 오렌지발삼(Orange Balsams), 파츌리(Pachouli), 팔마로자(Palmarosa), 파슬리(Parsely), 페티그렌(Petigrain), 피멘토(Pimento), 파인니들(Pine Needle), 로즈(Rose), 로즈우드(Rosewood), 샌들우드(Sandalwood), 산톨리나(Santolna), 스피아민트(Spearmint), 스위트아몬드(Sweet Almond), 타게티스(Tagetes), 탠저린(Tangerine), 타라곤(Tarragon), 티트리(Tea Tree), 테러빈스(Terebinth), 통카콩(Tonca Bean), 버비너(Verbena), 베티버(Vetivert), 바이올렛(Violet), 맥아(Wheatgerm), 얘로우(Yarrow) 및 일랑 일랑(Ylang Ylang)으로 이루어진 허브식물로부터 선택되는 1종 이상을 혼합하여 사용할 수 있으나, 이에 제한되지 않는다.In addition, in the fermentation composition of the present invention, in order to prepare the medicinal herb fermentation flavored rosemary (Rosemary), Lavender (Lavender), Sage (Sage), Thyme, Peppermint (Peppermint), Oregano, Lemonbalm, Lemon Verbena, Angelica, Basil Sweet, Borage, Chamomile, Coriander, Daisy, Dill, Fennel, Geranium, Heliotrope, Hyssop, Iris, Ivy, Jasmine, Marjoram, Meadowsweet (Meadowsweet), Mint, Mugwort, Mustard Seed, Pansy, Parsley, Rose, Rue, Southernwood, Valerian Valerian, Vervain, Wormwood, Amberbergris, Amyris, Anise-Star, Avocado, Bay, Benzo (Benzoin), Berger did not (Bergamot), Birch (Birch), how yuput (Cajuput), chamomile (Camomile), camphor (Camphor). Caraway, Cardamon, Cassier, Castoreum, Cedarwood, Celery, Cinnamon, Cinnamon, Citronella, Civet ), Clover Bud, Cumin, Cypress, Elemi, Eucalyptus, Fennel, Frankincense, Galbanum , Grapefruit, Guaiacwood, Hyssop, Imotelle, Iris, Jojoba, Juniper, Lavandin, Lavenda Spike Spike, Lemon, Lemongrass, Lime, Linden Blossom, Litsea Cubeba, Mandrine, Marjoram Sweat, Mer (Myrrh), Myrtle, Neroli, Niaouli, Nutmeg, Orange, Orange Balsams, Pachouli, Palmarosa, Parsley , Petigrain, Pimento, Pine Needle, Rose, Rosewood, Sandalwood, Santolna, Spearmint, Sweet Sweet Almond, Tagetes, Tangerine, Tarragon, Tea Tree, Terebinth, Tonca Bean, Verbena, Vetiver Vetivert), violet (Violet), malt (Wheatgerm), Yarrow (Yarrow) and Ylang Ylang (Ylang Ylang) may be used in combination of one or more selected from the herb plant, but is not limited thereto.
또한, 본 발명의 발효 조성물에서, 상기 홍삼 추출물은 세척한 수삼을 수분 함량이 70~75%가 되도록 냉풍 건조한 후, 진공포장하여 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 96~100℃에서 1~3시간 동안 증삼하고 55~65℃에서 열풍 건조한 후 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 제조될 수 있으며, 더욱 바람직하게는 세척한 수삼을 수분 함량이 70~75%가 되도록 냉풍 건조한 후, 진공포장하여 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 98℃에서 2시간 동안 증삼하고 60℃에서 열풍 건조한 후 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 제조될 수 있으나, 이에 제한되지 않는다.In addition, in the fermentation composition of the present invention, the red ginseng extract is cold-dried so that the water content of the washed ginseng 70 ~ 75%, vacuum-packed under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃ conditions After ultra high pressure treatment, the red ginseng prepared for 1 ~ 3 hours at 96 ~ 100 ℃ and hot air dried at 55 ~ 65 ℃ for 7 ~ 30 days can be prepared by extracting with red ginseng, more preferably washed ginseng After drying by cold air to make the water content 70 ~ 75%, vacuum packing, ultra high pressure treatment under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃ condition, increase steam at 98 ℃ for 2 hours, and hot air dry at 60 ℃ After 7 to 30 days, the red ginseng, which is prepared by drying it, may be prepared by extraction with water, but is not limited thereto.
또한, 본 발명의 발효 조성물에서, 상기 키토올리고당, 홍삼 추출물 및 약초 발효물은 0.5~1.5:1~30:3~90 중량비율로 혼합할 수 있으며, 더욱 바람직하게는 1:1:3 또는 1:30:90 중량비율로 혼합할 수 있는데, 홍삼 추출물 및 약초 발효물이 상기 비율 미만으로 혼합할 경우 그 효과가 미미하고 상기 비율을 초과하여 혼합할 경우 약초 발효물과의 시너지 효능이 반감되는 문제점이 있다.In addition, in the fermentation composition of the present invention, the chitooligosaccharide, red ginseng extract and herbal fermented product may be mixed in a weight ratio of 0.5 to 1.5: 1 to 30: 3 to 90, more preferably 1: 1: 3 or 1 It can be mixed at a weight ratio of: 30: 90, but when the red ginseng extract and the fermented herb are mixed below the ratio, the effect is insignificant. There is this.
또한, 본 발명의 발효 조성물은 상기 유효성분 외에도 필요에 따라 부형제, 당류, 향료, 색소, 유지류, 단백질 등을 함유할 수 있으나, 이에 제한되지 않는다.In addition, the fermentation composition of the present invention may contain an excipient, sugars, flavorings, pigments, fats and oils, proteins and the like, in addition to the active ingredient, but is not limited thereto.
또한, 본 발명의 발효 조성물의 제형은 분말, 과립, 캡슐, 페이스트 또는 음료일 수 있으나, 이에 제한되지 않는다.In addition, the formulation of the fermentation composition of the present invention may be a powder, granules, capsules, pastes or beverages, but is not limited thereto.
본 발명은 또한,The present invention also provides
(a) 황기(Astragalus membranaceus Bunge var. membranaceus), 당귀(Angelica gigas NAKAI), 사철쑥(Artemisia capillaris), 더덕(Codonopsis lanceolata (S. et Z.) Trautv), 도라지(Platycodon grandiflorum (JACQ) A. DC), 달래(Allium monanthum), 냉이(Capsella burapastoris), 칡(Pueraria thunbergiana Benth), 솔잎(Pinus densiflora Siebold & Zucc), 민들레(Taraxacum mongolicum), 찔레나무(Rosa multiflora Thunberg), 쑥(Artemisia princeps Pamp), 뽕잎(Fatoua villosa (Thunberg) Nakais), 다래나무(Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), 생강나무(Lindera obtusiloba Blume var. obtusiloba), 한삼덩굴(Humulus japonicus Sieboid & Zucc), 곰취(Ligularia fischeri (LEDEB.) TURCZ), 망초(Erigeron canadensis L.), 쇠뜨기(Equisetum arvense L), 쇠비름(Portulaca oleracea L), 엉겅퀴(Cirsium japonicum var. maackii (Maxim.) Matsum.), 국화(Dendranthema Grandiflorum Kitamura), 참느릅나무(Ulmus parvifolia Jacq), 닭의장풀(Commelina communis L), 산초나무(Zanthoxylum schinifolium S. et Z), 갈대(Phragmites australis (Cav.) Trin), 두충나무(Eucommia ulmoides Oliv), 여뀌(Persicaria hydropiper (L.) SPACH), 화살나무(Euonymus alatus (Thunb.) Siebold), 미나리(Oenanthe javanica (Blume) DC), 돌나물(Sedum sarmentosum Bunge), 고들빼기(Crepidiastrum sonchifolium Max), 엄나무(Kalopanax septemlobus Koidz), 잣나무(Pinus koraiensis Siebold & Zucc), 씀바귀(Ixeris dentata (Thunb.) Nakai), 참취(Aster scaber Thunb), 오리나무(Alnus japonica (Thunb.) Steud), 머위(Petasites japonicus (Siebold & Zucc.) Maxim), 익모초(Leonurus sibiricus L), 칼퀴나물(Vicia amoena FISCH), 짚신나물(Agrimonia pilosa Ledeb), 참나리(Lilium lancifolium), 고사리(Pteridium aquilinum var.latiusculum (DESV) UNDERW), 두릅(Aralia elata (Miq.) Seem), 박하(Mentha arvensis var. piperascens), 구절초(Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag), 꿀풀(Prunella vulgaris var. lilacina Nakai), 마타리(Patrinia scabiosaefolia), 잔대(Adenophora triphylla var. japonjca Hara), 오이풀(Sanguisorba officinalis L), 둥굴레(Polyginatum odoratum Ohwi), 산돌배(Pyrus ussuriensis Maxim. var. ussuriensis), 서양산사자(Crataegus oxyacantha L), 오미자(Schisandra chinensis (Turcz.) Baill), 다래(Actinidia arguta Planchon), 오디(Morus alba L), 머루(Vitis amurensis var. coignetiae (PULLIAT) NAKAI), 이질풀(Geranium nepalense subsp. thunbergii (S. et Z.) HARA), 차풀(Chamaecrista nomame Honda), 우산나물(Syneilesis palmata), 싸리나무(Lespedeza bicolor Turcz), 가죽나무(Ailanthus altissima (Mill.) Swingle for. altissima), 방아풀(Isodon japonicus), 제비꽃(Viola mandshurica W.Becker), 수리취(Synurus deltoides (AITON) NAKAI), 좁쌀풀(Lysimachia vulgaris var. davurica (Ledeb.) R. Kunth), 헛개나무(Hovenia dulcis Thunb), 마디풀(Hovenia dulcis Thunb), 진득찰(Siegesbeckia glabrescens MAKINO), 속단(Phlomis umbrosa TURCZ), 느티나무(Zelkova serrata MAKINO), 왕고들빼기(Lactuca indica), 삽주(Atractylodes ovata (Thunb.) DC.), 향유(Elsholtzia splendens Nakai), 며느리배꼽(Persicaria perfoliata (L.) H.Gross), 소엽(microphyll), 칡꽃, 약모밀(Houttuynia cordata Thunb), 연잎(lotus leaf), 산쑥(Artemisia montana Pampan), 진달래꽃(Rhododendron mucronulatum Turcz), 원추리(Hemerocallis fulva (L.) L), 당근(Dacus carota), 연근(Nelumbo nucifera GAERTN), 참소리쟁이(Rumex japonicus Houtt), 으아리(Clematis terniflora var. mandshurica (Rupr.) Ohwi), 돼지감자(Helianthus tuberosus), 케일(Brassica oleracea L. var. acephala (DC.) Alef), 쑥부쟁이(Aster yomena (Kitam.) Honda), 측백나무(Thuja orientalis L), 인동(Lonicera japonica), 쑥갓(Chrysanthemum coronarium L), 쇠무릎(Achyranthes japonica (MIQ) NAKAI), 찔레꽃(Rosa multiflora Thunb. var. multiflora), 삼백초(Saururus chinensis BAILL), 블루베리(Vaccinium corymbosum L), 고비(Osmunda japonica Thunb), 피나무(Tilia amurensis Rupr), 수영(Rumex acetosa L.), 산딸기(Rubus crataegifolius Bunge) 및 산수유(Cornus officinalis S. et Z)의 101가지 약초와 설탕을 혼합한 후, 40~50℃에서 12~16일 동안 1차 발효하고, 20~30℃에서 25~35일 동안 2차 발효한 후, 0~10℃에서 1~6년간 3차 발효 및 숙성시킨 후 여과하여 약초 발효물을 제조하는 단계;(a) Astragalus membranaceus Bunge var. membranaceus ), Angelica gigas Nakai), Artemisia capillaris ), Codonopsis lanceolata (S. et Z.) Trautv, Platycodon grandiflorum (JACQ) A. DC), Soothe ( Allium monanthum ), wasabi ( Capsella burapastoris ), Pueraria thunbergiana Benth, pine needles ( Pinus) densiflora Siebold & Zucc), Dandelion ( Taraxacum mongolicum ), brier ( Rosa multiflora Thunberg, Artemisia princeps Pamp), Mulberry leaves ( Fatoua villosa (Thunberg) Nakais), Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), Ginger tree ( Lindera obtusiloba Blume var. obtusiloba ), Humulus japonicus Sieboid & Zucc), Ligularia fischeri (LEDEB.) TURCZ), Erigeron canadensis L.), Equisetum arvense L), purslane ( Portulaca oleracea L), thistle ( Cirsium) japonicum var. maackii (Maxim.) Matsum.), Dendranthema Grandiflorum Kitamura), Ulmus parvifolia (Ulmus parvifolia Jacq), dayflower (Commelina communis L), Japanese herb ( Zanthoxylum schinifolium S. et Z), reed ( Pragmites australis (Cav.) Trin, Eucommia ulmoides Oliv, Persicaria hydropiper (L.) SPACH, Euonymus alatus (Thunb.) Siebold, Oenanthe javanica (Blume) DC, Sedum sarmentosum Bunge, Crepidiastrum sonchifolium max), moth ( Kalopanax) septemlobus Koidz, Pinus koraiensis Siebold & Zucc), Ixeris dentata (Thunb.) Nakai, Aster Scaber Thunb, Alnus ( Alnus) japonica (Thunb.) Steud, Petasites japonicus (Siebold & Zucc.) Maxim), motherwort ( Leonurus) sibiricus L), Calquina ( Vicia amoena fisch), Agrimonia pilosa Ledeb, Lilium lancifolium), bracken (Pteridium aquilinum var. latiusculum (DESV ) UNDERW), Aralia (Aralia elata (Miq.) Seem, Mentha arvensis var. piperascens ), Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag, Prunella vulgaris var. lilacina Nakai, Patrinia scabiosaefolia ), twigs ( Adenophora triphylla var. Japonjca Hara, Cucumber ( Sanguisorba) officinalis L), Polyginatum Odoratum Ohwi, Pyrus ussuriensis Maxim. var. ussuriensis ), wild lion ( Crataegus oxyacantha L), Schisandra ( Schisandra) chinensis (Turcz.) Baill), Actinidia (Actinidia arguta Planchon), mulberry (Morus alba L), Vitis amurensis var. coignetiae (PULLIAT) NAKAI), Geranium nepalense subsp. thunbergii (S. et Z.) HARA, Chamaecrista nomame Honda, Umbrella Herb ( Syneilesis) palmata ) hawthorn ( Lespedeza) bicolor Turcz), Leatherwood ( Ailanthus) altissima (Mill.) Swingle for. altissima), Isodon japonicus ), violet ( Viola mandshurica W.Becker), Synurus deltoides (AITON) NAKAI), Lysimachia vulgaris var.davurica (Ledeb.) R. Kunth, Hovenia dulcis Thunb, Hovenia dulcis Thunb), Siegesbeckia glabrescens MAKINO, Phosphorus umbrosa TURCZ), zelkova (Zelkova serrata MAKINO), Lactuca ( Lactuca) indica ), Atractylodes ovata (Thunb.) DC.) , perfume (Elsholtzia splendens Nakai), belly-law (Persicaria perfoliata (L.) H. Gross), microphyll, Asteraceae, Wild wheat ( Houttuynia cordata Thunb, lotus leaf, Artemisia montana Pampan), Rhododendron mucronulatum Turcz, Hemerocallis fulva (L.) L), carrot ( Dacus carota ), lotus root ( Nelumbo nucifera GAERTN, Rumex japonicus Houtt, Clematis terniflora var. mandshurica (Rupr.) Ohwi, Pork Potato ( Helianthus tuberosus ), kale ( Brassica oleracea L. var. acephala (DC.) Alef), wormwood ( Aster yomena (Kitam.) Honda, Thuja orientalis L, Phosphorus Lonicera japonica ), Garland chrysanthemum ( Chrysanthemum coronarium L), Knee ( Achyranthes) japonica (MIQ) NAKAI), jjilrekkot (Rosa multiflora Thunb. Var. Multiflora ), three hundred seconds (Saururus chinensis BAILL, blueberry ( Vaccinium corymbosum L), Gobi ( Osmunda japonica Thunb, Tilia amurensis Rupr, swimming ( Rumex) acetosa L.), raspberries ( Rubus crataegifolius Bunge and Cornus officinalis S. et Z) 101 herbs and sugar mixed, and then fermented first at 40 ~ 50 ℃ for 12-16 days, secondary fermentation at 20 ~ 30 ℃ for 25 to 35 days, 0 ~ Preparing fermented medicinal herbs by fermentation and aging at 10 ° C. for 1-6 years, followed by filtration;
(b) 세척한 수삼을 수분 함량이 70～75%가 되도록 냉풍 건조한 후, 진공포장하여 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 96~100℃에서 1~3시간 동안 증삼하고 60℃에서 열풍 건조한 후 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 홍삼 추출물을 제조하는 단계; 및(b) After washing the fresh ginseng with cold air drying so that the moisture content is 70-75%, vacuum packing, ultra-high pressure treatment under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃, and then at 96 ~ 100 ℃. Preparing red ginseng extract by extracting red ginseng prepared by drying with hot water at 60 ° C. for 3 hours and then drying it for 7-30 days with water; And
(c) 키토올리고당, 상기 (b)단계의 홍삼 추출물 및 상기 (a)단계의 약초 발효물을 0.5~1.5:1~30:3~90 중량비율로 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 조성물의 제조방법을 제공한다.(c) chitooligosaccharide, the red ginseng extract of the step (b) and the herbal fermentation of the step (a) characterized in that it comprises the step of mixing in a weight ratio of 0.5 ~ 1.5: 1 ~ 30: 3 ~ 90 It provides a method for producing a fermentation composition.
본 발명의 발효 조성물의 제조방법은 바람직하게는Preferably the method for producing the fermentation composition of the present invention
(a) 황기(Astragalus membranaceus Bunge var. membranaceus), 당귀(Angelica gigas NAKAI), 사철쑥(Artemisia capillaris), 더덕(Codonopsis lanceolata (S. et Z.) Trautv), 도라지(Platycodon grandiflorum (JACQ) A. DC), 달래(Allium monanthum), 냉이(Capsella burapastoris), 칡(Pueraria thunbergiana Benth), 솔잎(Pinus densiflora Siebold & Zucc), 민들레(Taraxacum mongolicum), 찔레나무(Rosa multiflora Thunberg), 쑥(Artemisia princeps Pamp), 뽕잎(Fatoua villosa (Thunberg) Nakais), 다래나무(Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), 생강나무(Lindera obtusiloba Blume var. obtusiloba), 한삼덩굴(Humulus japonicus Sieboid & Zucc), 곰취(Ligularia fischeri (LEDEB.) TURCZ), 망초(Erigeron canadensis L.), 쇠뜨기(Equisetum arvense L), 쇠비름(Portulaca oleracea L), 엉겅퀴(Cirsium japonicum var. maackii (Maxim.) Matsum.), 국화(Dendranthema Grandiflorum Kitamura), 참느릅나무(Ulmus parvifolia Jacq), 닭의장풀(Commelina communis L), 산초나무(Zanthoxylum schinifolium S. et Z), 갈대(Phragmites australis (Cav.) Trin), 두충나무(Eucommia ulmoides Oliv), 여뀌(Persicaria hydropiper (L.) SPACH), 화살나무(Euonymus alatus (Thunb.) Siebold), 미나리(Oenanthe javanica (Blume) DC), 돌나물(Sedum sarmentosum Bunge), 고들빼기(Crepidiastrum sonchifolium Max), 엄나무(Kalopanax septemlobus Koidz), 잣나무(Pinus koraiensis Siebold & Zucc), 씀바귀(Ixeris dentata (Thunb.) Nakai), 참취(Aster scaber Thunb), 오리나무(Alnus japonica (Thunb.) Steud), 머위(Petasites japonicus (Siebold & Zucc.) Maxim), 익모초(Leonurus sibiricus L), 칼퀴나물(Vicia amoena FISCH), 짚신나물(Agrimonia pilosa Ledeb), 참나리(Lilium lancifolium), 고사리(Pteridium aquilinum var.latiusculum (DESV) UNDERW), 두릅(Aralia elata (Miq.) Seem), 박하(Mentha arvensis var. piperascens), 구절초(Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag), 꿀풀(Prunella vulgaris var. lilacina Nakai), 마타리(Patrinia scabiosaefolia), 잔대(Adenophora triphylla var. japonjca Hara), 오이풀(Sanguisorba officinalis L), 둥굴레(Polyginatum odoratum Ohwi), 산돌배(Pyrus ussuriensis Maxim. var. ussuriensis), 서양산사자(Crataegus oxyacantha L), 오미자(Schisandra chinensis (Turcz.) Baill), 다래(Actinidia arguta Planchon), 오디(Morus alba L), 머루(Vitis amurensis var. coignetiae (PULLIAT) NAKAI), 이질풀(Geranium nepalense subsp. thunbergii (S. et Z.) HARA), 차풀(Chamaecrista nomame Honda), 우산나물(Syneilesis palmata), 싸리나무(Lespedeza bicolor Turcz), 가죽나무(Ailanthus altissima (Mill.) Swingle for. altissima), 방아풀(Isodon japonicus), 제비꽃(Viola mandshurica W.Becker), 수리취(Synurus deltoides (AITON) NAKAI), 좁쌀풀(Lysimachia vulgaris var. davurica (Ledeb.) R. Kunth), 헛개나무(Hovenia dulcis Thunb), 마디풀(Hovenia dulcis Thunb), 진득찰(Siegesbeckia glabrescens MAKINO), 속단(Phlomis umbrosa TURCZ), 느티나무(Zelkova serrata MAKINO), 왕고들빼기(Lactuca indica), 삽주(Atractylodes ovata (Thunb.) DC.), 향유(Elsholtzia splendens Nakai), 며느리배꼽(Persicaria perfoliata (L.) H.Gross), 소엽(microphyll), 칡꽃, 약모밀(Houttuynia cordata Thunb), 연잎(lotus leaf), 산쑥(Artemisia montana Pampan), 진달래꽃(Rhododendron mucronulatum Turcz), 원추리(Hemerocallis fulva (L.) L), 당근(Dacus carota), 연근(Nelumbo nucifera GAERTN), 참소리쟁이(Rumex japonicus Houtt), 으아리(Clematis terniflora var. mandshurica (Rupr.) Ohwi), 돼지감자(Helianthus tuberosus), 케일(Brassica oleracea L. var. acephala (DC.) Alef), 쑥부쟁이(Aster yomena (Kitam.) Honda), 측백나무(Thuja orientalis L), 인동(Lonicera japonica), 쑥갓(Chrysanthemum coronarium L), 쇠무릎(Achyranthes japonica (MIQ) NAKAI), 찔레꽃(Rosa multiflora Thunb. var. multiflora), 삼백초(Saururus chinensis BAILL), 블루베리(Vaccinium corymbosum L), 고비(Osmunda japonica Thunb), 피나무(Tilia amurensis Rupr), 수영(Rumex acetosa L.), 산딸기(Rubus crataegifolius Bunge) 및 산수유(Cornus officinalis S. et Z)의 101가지 약초와 설탕을 혼합한 후, 40~50℃에서 14일 동안 1차 발효하고, 20~30℃에서 30일 동안 2차 발효한 후, 10℃에서 1년간 3차 발효 및 숙성시킨 후 여과하여 약초 발효물을 제조하는 단계;(a) AstragalusAstragalus membranaceus Bunge var.membranaceus), Angelica (Angelica gigas NAKAI)Artemisia capillaris), Dude (Codonopsis lanceolata (S. et Z.) Trautv), Bellflower (Platycodon grandiflorum (JACQ) A. DC), sootheAllium monanthum), Wasabi (Capsella burapastoris), 칡 (Pueraria thunbergiana Benth), pine needles (Pinus densiflora Siebold & Zucc), DandelionTaraxacum mongolicum), Brier (Rosa multiflora Thunberg), Wormwood (Artemisia princeps Pamp), Mulberry Leaf (Fatoua villosa (Thunberg) Nakais)Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), ginger tree (Lindera obtusiloba Blume var.obtusiloba), Korean ginseng (Humulus japonicus Sieboid & Zucc), BearLigularia fischeri (LEDEB.) TURCZ)Erigeron canadensis L.)Equisetum arvense L), purslane (Portulaca oleracea L), thistle (Cirsium japonicum var.maackii (Maxim.) Matsum.), Chrysanthemum (Dendranthema Grandiflorum Kitamura), elm (Ulmus parvifolia Jacq)Commelina communis L), Japanese pepper (Zanthoxylum schinifolium S. et Z), reed (Phragmites australis (Cav.) Trin, cedarEucommia ulmoides Oliv)Persicaria hydropiper (L.) SPACH), arrowEuonymus alatus (Thunb.) Siebold, Buttercup (Oenanthe javanica (Blume) DC), Sedum (Sedum sarmentosum Bunge)Crepidiastrum sonchifolium Max), Oak (Kalopanax septemlobus Koidz), pine (Pinus koraiensis Siebold & Zucc)Ixeris dentata (Thunb.) Nakai)Aster scaber Thunb), Alder (Alnus japonica (Thunb.) Steud, ButterburPetasites japonicus (Siebold & Zucc.) Maxim, Motherwort (Leonurus sibiricus L), Calquina (Vicia amoena FISCH), straw sandals (Agrimonia pilosa Ledeb)Lilium lancifolium), Bracken(Pteridium aquilinum var.latiusculum (DESV) UNDERW),Aralia elata (Miq.) Seem), mint (Mentha arvensis var.piperascens), Gujeolcho (Chrysanthemum zawadskii subsp.latilobum (Maxim.) Kitag)Prunella vulgaris var.lilacina Nakai), Matari (Patrinia scabiosaefolia), Remnant (Adenophora triphylla var.japonjca Hara), Cucumber (Sanguisorba officinalis L), roundPolyginatum odoratum Ohwi)Pyrus ussuriensis Maxim. var.ussuriensis), Western Lioness (Crataegus oxyacantha L), Schisandra (Schisandra chinensis (Turcz.) Baill)Actinidia arguta Planchon), Audi (Morus alba L)Vitis amurensis var.coignetiae (PULLIAT) NAKAI)Geranium nepalense subsp.thunbergii (S. et Z.) HARA), Chapul (Chamaecrista nomame Honda), UmbrellaSyneilesis palmata), Birch (Lespedeza bicolor Turcz), Leather Wood (Ailanthus altissima (Mill.) Swingle for.altissima), A pool (Isodon japonicus), Violet (Viola mandshurica W.Becker)Synurus deltoides (AITON) NAKAI), milletLysimachia vulgaris var.davurica (Leedeb.) R. Kunth)Hovenia dulcis Thunb), nodeHovenia dulcis Thunb)Siegesbeckia glabrescens MAKINO), fast (Phlomis umbrosa TURCZ), zelkova (Zelkova serrata MAKINO), King DwarfLactuca indica), Insert (Atractylodes ovata (Thunb.) DC.), Balm (Elsholtzia splendens Nakai), daughter-in-law's belly (Persicaria perfoliata (L.) H. Gross, microphyll, cherry flowers, weak wheatHouttuynia cordata Thunb), lotus leaf, mountain mugwortArtemisia montana Pampan), Azalea (Rhododendron mucronulatum Turcz), Conical (Hemerocallis fulva (L.) L), carrot (Dacus carota), Lotus root(Nelumbo nucifera GAERTN), The Charms (Rumex japonicus Houtt)Clematis terniflora var.mandshurica (Rupr.) Ohwi)Helianthus tuberosus), Kale(Brassica oleracea L. var.acephala (DC.) Alef)Aster yomena (Kitam.) Honda, cypress (Thuja orientalis L), copper (Lonicera japonica), Garland chrysanthemumChrysanthemum coronarium L), knee (Achyranthes japonica (MIQ) NAKAI), brier (Rosa multiflora Thunb. var. multiflora), three hundred seconds (Saururus chinensis BAILL), blueberries (Vaccinium corymbosum L), Fern (Osmunda japonica Thunb), blood tree (Tilia amurensis Rupr), swimmingRumex acetosa L.), raspberries (Rubus crataegifolius Bunge) and Cornus (Cornus officinalis S. et Z) 101 kinds of herbs and sugar, and then fermented for 14 days at 40 ~ 50 ℃, secondary fermentation for 30 days at 20 ~ 30 ℃, then 3 times for 1 year at 10 ℃ Fermentation and maturation, followed by filtration to prepare herbal fermented products;
(b) 세척한 수삼을 수분 함량이 70～75%가 되도록 냉풍 건조한 후, 진공포장하여 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 98℃에서 2시간 동안 증삼하고 60℃에서 열풍 건조한 후 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 홍삼 추출물을 제조하는 단계; 및(b) The dried ginseng is cold-dried to have a water content of 70 to 75%, vacuum-packed and subjected to ultra high pressure under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃ condition for 2 hours at 98 ℃. Preparing red ginseng extract by extracting red ginseng prepared by hot and dry at 60 ° C. for 7-30 days with hot water; And
(c) 키토올리고당, 상기 (b)단계의 홍삼 추출물 및 상기 (a)단계의 약초 발효물을 1:1:3 또는 1:30:90 중량비율로 혼합하는 단계를 포함할 수 있다.
(c) chitooligosaccharide, the red ginseng extract of step (b) and the herbal fermentation of the step (a) may comprise the step of mixing in a weight ratio of 1: 1: 3 or 1:30:90.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: 발효 조성물 제조 1: Preparation of Fermentation Composition
(a) 황기(Astragalus membranaceus Bunge var. membranaceus), 당귀(Angelica gigas NAKAI), 사철쑥(Artemisia capillaris), 더덕(Codonopsis lanceolata (S. et Z.) Trautv), 도라지(Platycodon grandiflorum (JACQ) A. DC), 달래(Allium monanthum), 냉이(Capsella burapastoris), 칡(Pueraria thunbergiana Benth), 솔잎(Pinus densiflora Siebold & Zucc), 민들레(Taraxacum mongolicum), 찔레나무(Rosa multiflora Thunberg), 쑥(Artemisia princeps Pamp), 뽕잎(Fatoua villosa (Thunberg) Nakais), 다래나무(Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), 생강나무(Lindera obtusiloba Blume var. obtusiloba), 한삼덩굴(Humulus japonicus Sieboid & Zucc), 곰취(Ligularia fischeri (LEDEB.) TURCZ), 망초(Erigeron canadensis L.), 쇠뜨기(Equisetum arvense L), 쇠비름(Portulaca oleracea L), 엉겅퀴(Cirsium japonicum var. maackii (Maxim.) Matsum.), 국화(Dendranthema Grandiflorum Kitamura), 참느릅나무(Ulmus parvifolia Jacq), 닭의장풀(Commelina communis L), 산초나무(Zanthoxylum schinifolium S. et Z), 갈대(Phragmites australis (Cav.) Trin), 두충나무(Eucommia ulmoides Oliv), 여뀌(Persicaria hydropiper (L.) SPACH), 화살나무(Euonymus alatus (Thunb.) Siebold), 미나리(Oenanthe javanica (Blume) DC), 돌나물(Sedum sarmentosum Bunge), 고들빼기(Crepidiastrum sonchifolium Max), 엄나무(Kalopanax septemlobus Koidz), 잣나무(Pinus koraiensis Siebold & Zucc), 씀바귀(Ixeris dentata (Thunb.) Nakai), 참취(Aster scaber Thunb), 오리나무(Alnus japonica (Thunb.) Steud), 머위(Petasites japonicus (Siebold & Zucc.) Maxim), 익모초(Leonurus sibiricus L), 칼퀴나물(Vicia amoena FISCH), 짚신나물(Agrimonia pilosa Ledeb), 참나리(Lilium lancifolium), 고사리(Pteridium aquilinum var.latiusculum (DESV) UNDERW), 두릅(Aralia elata (Miq.) Seem), 박하(Mentha arvensis var. piperascens), 구절초(Chrysanthemum zawadskii subsp. latilobum (Maxim.) Kitag), 꿀풀(Prunella vulgaris var. lilacina Nakai), 마타리(Patrinia scabiosaefolia), 잔대(Adenophora triphylla var. japonjca Hara), 오이풀(Sanguisorba officinalis L), 둥굴레(Polyginatum odoratum Ohwi), 산돌배(Pyrus ussuriensis Maxim. var. ussuriensis), 서양산사자(Crataegus oxyacantha L), 오미자(Schisandra chinensis (Turcz.) Baill), 다래(Actinidia arguta Planchon), 오디(Morus alba L), 머루(Vitis amurensis var. coignetiae (PULLIAT) NAKAI), 이질풀(Geranium nepalense subsp. thunbergii (S. et Z.) HARA), 차풀(Chamaecrista nomame Honda), 우산나물(Syneilesis palmata), 싸리나무(Lespedeza bicolor Turcz), 가죽나무(Ailanthus altissima (Mill.) Swingle for. altissima), 방아풀(Isodon japonicus), 제비꽃(Viola mandshurica W.Becker), 수리취(Synurus deltoides (AITON) NAKAI), 좁쌀풀(Lysimachia vulgaris var. davurica (Ledeb.) R. Kunth), 헛개나무(Hovenia dulcis Thunb), 마디풀(Hovenia dulcis Thunb), 진득찰(Siegesbeckia glabrescens MAKINO), 속단(Phlomis umbrosa TURCZ), 느티나무(Zelkova serrata MAKINO), 왕고들빼기(Lactuca indica), 삽주(Atractylodes ovata (Thunb.) DC.), 향유(Elsholtzia splendens Nakai), 며느리배꼽(Persicaria perfoliata (L.) H.Gross), 소엽(microphyll), 칡꽃, 약모밀(Houttuynia cordata Thunb), 연잎(lotus leaf), 산쑥(Artemisia montana Pampan), 진달래꽃(Rhododendron mucronulatum Turcz), 원추리(Hemerocallis fulva (L.) L), 당근(Dacus carota), 연근(Nelumbo nucifera GAERTN), 참소리쟁이(Rumex japonicus Houtt), 으아리(Clematis terniflora var. mandshurica (Rupr.) Ohwi), 돼지감자(Helianthus tuberosus), 케일(Brassica oleracea L. var. acephala (DC.) Alef), 쑥부쟁이(Aster yomena (Kitam.) Honda), 측백나무(Thuja orientalis L), 인동(Lonicera japonica), 쑥갓(Chrysanthemum coronarium L), 쇠무릎(Achyranthes japonica (MIQ) NAKAI), 찔레꽃(Rosa multiflora Thunb. var. multiflora), 삼백초(Saururus chinensis BAILL), 블루베리(Vaccinium corymbosum L), 고비(Osmunda japonica Thunb), 피나무(Tilia amurensis Rupr), 수영(Rumex acetosa L.), 산딸기(Rubus crataegifolius Bunge) 및 산수유(Cornus officinalis S. et Z)의 101가지 약초를 옹기에 넣고 흑당과 혼합한 후, 뚜껑을 덮고 40~50℃에서 14일 동안 1차 발효하고, 20~30℃에서 산소를 공급하면서 한 달 동안 2차 발효한 후, 10℃ 이하에서 산소를 차단(혐기성 조건)한 후 1년간 3차 발효 및 숙성시킨 후 여과하여 약초 발효물을 제조하였다.(a) Astragalus (Astragalus membranaceus Bunge var.membranaceus), Angelica (Angelica gigas NAKAI)Artemisia capillaris), Dude (Codonopsis lanceolata (S. et Z.) Trautv), Bellflower (Platycodon grandiflorum (JACQ) A. DC), sootheAllium monanthum), Wasabi (Capsella burapastoris), 칡 (Pueraria thunbergiana Benth), pine needles (Pinus densiflora Siebold & Zucc), DandelionTaraxacum mongolicum), Brier (Rosa multiflora Thunberg), Wormwood (Artemisia princeps Pamp), Mulberry Leaf (Fatoua villosa (Thunberg) Nakais)Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), ginger tree (Lindera obtusiloba Blume var.obtusiloba), Korean ginseng (Humulus japonicus Sieboid & Zucc), BearLigularia fischeri (LEDEB.) TURCZ)Erigeron canadensis L.)Equisetum arvense L), purslane (Portulaca oleracea L), thistle (Cirsium japonicum var.maackii (Maxim.) Matsum.), Chrysanthemum (Dendranthema Grandiflorum Kitamura), elm (Ulmus parvifolia Jacq)Commelina communis L), Japanese pepper (Zanthoxylum schinifolium S. et Z), reed (Phragmites australis (Cav.) Trin, cedarEucommia ulmoides Oliv)Persicaria hydropiper (L.) SPACH), arrowEuonymus alatus (Thunb.) Siebold, Buttercup (Oenanthe javanica (Blume) DC), Sedum (Sedum sarmentosum Bunge)Crepidiastrum sonchifolium Max), Oak (Kalopanax septemlobus Koidz), pine (Pinus koraiensis Siebold & Zucc)Ixeris dentata (Thunb.) Nakai)Aster scaber Thunb), Alder (Alnus japonica (Thunb.) Steud, ButterburPetasites japonicus (Siebold & Zucc.) Maxim, Motherwort (Leonurus sibiricus L), Calquina (Vicia amoena FISCH), straw sandals (Agrimonia pilosa Ledeb)Lilium lancifolium), Bracken(Pteridium aquilinum var.latiusculum (DESV) UNDERW),Aralia elata (Miq.) Seem), mint (Mentha arvensis var.piperascens), Gujeolcho (Chrysanthemum zawadskii subsp.latilobum (Maxim.) Kitag)Prunella vulgaris var.lilacina Nakai), Matari (Patrinia scabiosaefolia), Remnant (Adenophora triphylla var.japonjca Hara), Cucumber (Sanguisorba officinalis L), roundPolyginatum odoratum Ohwi)Pyrus ussuriensis Maxim. var.ussuriensis), Western Lioness (Crataegus oxyacantha L), Schisandra (Schisandra chinensis (Turcz.) Baill)Actinidia arguta Planchon), Audi (Morus alba L)Vitis amurensis var. coignetiae (PULLIAT) NAKAI)Geranium nepalense subsp.thunbergii (S. et Z.) HARA), Chapul (Chamaecrista nomame Honda), UmbrellaSyneilesis palmata), Birch (Lespedeza bicolor Turcz), Leather Wood (Ailanthus altissima (Mill.) Swingle for. altissima)Isodon japonicus), Violet (Viola mandshurica W.Becker)Synurus deltoides (AITON) NAKAI), milletLysimachia vulgaris var.davurica (Leedeb.) R. Kunth)Hovenia dulcis Thunb), nodeHovenia dulcis Thunb)Siegesbeckia glabrescens MAKINO), fast (Phlomis umbrosa TURCZ), zelkova (Zelkova serrata MAKINO), King DwarfLactuca indica), Insert (Atractylodes ovata (Thunb.) DC.), Balm (Elsholtzia splendens Nakai), daughter-in-law's belly (Persicaria perfoliata (L.) H. Gross, microphyll, cherry flowers, weak wheatHouttuynia cordata Thunb), lotus leaf, mountain mugwortArtemisia montana Pampan), Azalea (Rhododendron mucronulatum Turcz), Conical (Hemerocallis fulva (L.) L), carrot (Dacus carota), Lotus root(Nelumbo nucifera GAERTN), The Charms (Rumex japonicus Houtt)Clematis terniflora var.mandshurica (Rupr.) Ohwi)Helianthus tuberosus), Kale(Brassica oleracea L. var.acephala (DC.) Alef)Aster yomena (Kitam.) Honda, cypress (Thuja orientalis L), copper (Lonicera japonica), Garland chrysanthemumChrysanthemum coronarium L), knee (Achyranthes japonica (MIQ) NAKAI), brier (Rosa multiflora Thunb. var. multiflora), Three hundred seconds (Saururus chinensis BAILL), blueberries (Vaccinium corymbosum L), Fern (Osmunda japonica Thunb), blood tree (Tilia amurensis Rupr), swimmingRumex acetosa L.), raspberries (Rubus crataegifolius Bunge) and Cornus (Cornus officinalis S. et Z) 101 herbs are mixed in the Onggi and mixed with brown sugar, the lid is fermented for 14 days at 40 ~ 50 ℃, secondary fermentation for 1 month while supplying oxygen at 20 ~ 30 ℃ After that, the oxygen was blocked at 10 ° C. or less (anaerobic condition), and then fermented and aged for 1 year, followed by filtration, thereby preparing herbal fermented products.
(b) 0~4℃의 온도로 저장되어 있는 금산지역에서 구입한 수삼을 선별하고, 선별된 수삼을 텀블러 기계에 넣고 세척하여 수삼 외부에 묻어있는 이물질 및 일부 미생물과 농약성분을 제거한 후, 수분 함량이 70～75%가 되도록 냉풍 건조하였다. 이어서 건조된 수삼을 진공 포장하고 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 98±2℃에서 2시간 동안 증삼한 후 60℃에서 열풍 건조하고 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 초고압 홍삼 추출물을 수득하였다.(b) Screen fresh ginseng purchased from Geumsan area stored at 0 ~ 4 ℃, put the selected ginseng into a tumbler machine and wash it to remove foreign substances and some microorganisms and pesticides from outside ginseng, Cold-air drying was carried out so that the content was 70-75%. Subsequently, the dried ginseng was vacuum packed and subjected to ultra high pressure under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃, and then steamed for 2 hours at 98 ± 2 ℃, followed by hot air drying at 60 ℃ for 7 ~ 30 days. Red ginseng prepared by drying the extract with water to obtain an ultra-high pressure red ginseng extract.
(c) 상기 (a)단계의 약초 발효물, 상기 (b)단계의 초고압 홍삼 추출물 및 키토올리고당을 3:1:1의 중량비율로 혼합하였다.
(c) the herbal fermented product of step (a), ultra-high pressure red ginseng extract of step (b) and chitooligosaccharide were mixed in a weight ratio of 3: 1: 1.
제형예Formulation Example 1: One: 연질캅셀제Soft capsule
키토올리고당 100 mg, 홍삼 추출물 100 mg, 약초 발효물 300 mg, L-카르니틴 80 mg, 대두유 180 mg, 팜유 2 mg, 식물성 경화유 8 mg, 황납 4 mg 및 레시틴 6 mg을 혼합하고, 통상의 방법에 따라 1 캡슐당 400 mg씩 충진하여 연질캅셀을 제조하였다.
100 mg of chitooligosaccharide, 100 mg of red ginseng extract, 300 mg of herbal fermented products, 80 mg of L-carnitine, 180 mg of soybean oil, 2 mg of palm oil, 8 mg of vegetable hardened oil, 4 mg of lead and 6 mg of lecithin, As a result, a soft capsule was prepared by filling 400 mg per capsule.
제형예Formulation Example 2: 정제 2: tablet
키토올리고당 100 mg, 홍삼 추출물 100 mg, 약초 발효물 300 mg, 갈락토올리고당 200 mg, 유당 55~65 mg 및 맥아당 140 mg을 혼합하고 유동층건조기를 이용하여 과립한 후, 당 에스테르(sugar ester)를 6 mg을 첨가하여 타정기로 타정하여 정제를 제조하였다.
Chitooligosaccharide 100 mg, red ginseng extract 100 mg, herbal fermented product 300 mg, galactooligosaccharide 200 mg, lactose 55-65 mg and malt sugar 140 mg were mixed and granulated using a fluidized bed dryer, the sugar ester (sugar ester) Tablets were prepared by adding 6 mg to a tablet press.
제형예Formulation Example 3: 과립제 3: granule
키토올리고당 100 mg, 홍삼 추출물 100 mg, 약초 발효물 300 mg, 무수결정 포도당 250 mg 및 전분 550 mg을 혼합하고, 유동층 과립기를 사용하여 과립으로 성형한 후 포에 충진하였다.
100 mg of chitooligosaccharide, 100 mg of red ginseng extract, 300 mg of herbal fermented product, 250 mg of anhydrous glucose, and 550 mg of starch were mixed, molded into granules using a fluidized bed granulator, and then filled into sachets.
제형예Formulation Example 4: 드링크제 4: drink
키토올리고당 100 mg, 홍삼추출물 100 mg, 약초 발효물 300 mg, 포도당 10 g, 구연산 0.6 g, 및 액상 올리고당 25 g을 혼합한 후 정제수 300 ml을 가하여 각 병에 200 ml씩 충진하였다. 병에 충진한 후 130℃에서 45초간 살균하여 음료를 제조하였다.
100 mg of chitooligosaccharide, 100 mg of red ginseng extract, 300 mg of herbal fermentation, 10 g of glucose, 0.6 g of citric acid, and 25 g of liquid oligosaccharides were mixed, and 300 ml of purified water was added to each bottle to fill 200 ml. After filling the bottle sterilized for 45 seconds at 130 ℃ to prepare a beverage.
제형예Formulation Example 5: 5: 캬라멜Caramel 제형 Formulation
키토올리고당 100 mg, 홍삼추출물 3 g, 약초 발효물 9 g, 옥수수 시럽(corn syrup) 1.8 g, 탈지우유 0.5 g, 대두 레시틴 0.5 g, 버터 0.6 g, 식물성 경화유 0.4 g, 설탕 1.4 g, 마가린 0.58 g 및 식염 20 mg을 혼합하여 캬라멜을 성형하였다.
100 mg of chitooligosaccharide, 3 g of red ginseng extract, 9 g of herbal fermented product, 1.8 g of corn syrup, 0.5 g of skim milk, 0.5 g of soy lecithin, 0.6 g of butter, 0.4 g of vegetable hardened milk, 1.4 g of sugar, margarine 0.58 Caramel was formed by mixing g and 20 mg of salt.
실시예Example 1: 관능검사 1: Sensory evaluation
상기 제조예 1의 방법으로 제조된 발효 조성물과 상기 제조예 1의 방법으로 제조하되 키토올리고당을 첨가하지 않고 제조된 발효 조성물(비교예 1), 상기 제조예 1의 방법으로 제조하되 홍삼 추출물을 첨가하지 않고 제조된 발효 조성물(비교예 1)의 관능검사 결과는 하기 표 1과 같다. 30대의 남녀 직장인 30명을 대상으로 5점 평점법에 의해 발효 조성물에 대한 색, 향, 맛 및 기호도를 테스트하였는데, 발효 조성물 20 g에 물 100 g을 넣고 희석한 것을 가지고 관능검사에 사용하였다: 1: 나쁘다, 2: 조금 나쁘다, 3: 보통이다, 4: 조금 좋다, 5: 좋다.The fermentation composition prepared by the method of Preparation Example 1 and the fermentation composition prepared by the method of Preparation Example 1, but without the addition of chitooligosaccharide (Comparative Example 1), prepared by the method of Preparation Example 1 but adding the red ginseng extract Sensory test results of the fermented composition (Comparative Example 1) prepared without the results are shown in Table 1 below. Thirty male and female workers in their 30s were tested for color, aroma, taste, and palatability of the fermentation composition by a five-point grading method. 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.
상기 표 1에서 알 수 있는 바와 같이, 색에 대한 기호도에서는 제조예 1과 비교예들의 발효 조성물은 거의 차이를 나타내지 않았다. 그러나 향, 맛 및 전체적인 기호도에서는 본 발명의 제조예 1의 방법으로 제조된 발효 조성물이 키토올리고당, 홍삼 추출물 및 약초 발효물을 모두 혼합하여 제조함으로써, 비교예들에 비해 더 선호한다는 것을 알 수 있었다.As can be seen in Table 1, the preference for the color and the fermentation composition of Preparation Example 1 and Comparative Examples showed little difference. However, in terms of flavor, taste and overall acceptability, it was found that the fermentation composition prepared by the method of Preparation Example 1 of the present invention was prepared by mixing all the chitooligosaccharide, red ginseng extract, and the herbal fermented product, which is more preferable than the comparative examples. .
Claims (7)
(b) 세척한 수삼을 수분 함량이 70～75%가 되도록 냉풍 건조한 후, 진공포장하여 3000~5000 MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 96~100℃에서 1~3시간 동안 증삼하고 60℃에서 열풍 건조한 후 7~30일간 양건하여 제조된 홍삼을 물로 추출하여 홍삼 추출물을 제조하는 단계; 및
(c) 키토올리고당, 상기 (b)단계의 홍삼 추출물 및 상기 (a)단계의 약초 발효물을 0.5~1.5:1~30:3~90 중량비율로 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 발효 조성물의 제조방법.(a) AstragalusAstragalus membranaceus Bunge var.membranaceus), Angelica (Angelica gigas NAKAI)Artemisia capillaris), Dude (Codonopsis lanceolata (S. et Z.) Trautv), Bellflower (Platycodon grandiflorum (JACQ) A. DC), sootheAllium monanthum), Wasabi (Capsella burapastoris), 칡 (Pueraria thunbergiana Benth), pine needles (Pinus densiflora Siebold & Zucc), DandelionTaraxacum mongolicum), Brier (Rosa multiflora Thunberg), Wormwood (Artemisia princeps Pamp), Mulberry Leaf (Fatoua villosa (Thunberg) Nakais)Actinidia arguta (Siebold & Zucc.) Planch. ex Miq), ginger tree (Lindera obtusiloba Blume var.obtusiloba), Korean ginseng (Humulus japonicus Sieboid & Zucc), BearLigularia fischeri (LEDEB.) TURCZ)Erigeron canadensis L.)Equisetum arvense L), purslane (Portulaca oleracea L), thistle (Cirsium japonicum var.maackii (Maxim.) Matsum.), Chrysanthemum (Dendranthema Grandiflorum Kitamura), elm (Ulmus parvifolia Jacq)Commelina communis L), Japanese pepper (Zanthoxylum schinifolium S. et Z), reed (Phragmites australis (Cav.) Trin, cedarEucommia ulmoides Oliv)Persicaria hydropiper (L.) SPACH), arrowEuonymus alatus (Thunb.) Siebold, Buttercup (Oenanthe javanica (Blume) DC), Sedum (Sedum sarmentosum Bunge)Crepidiastrum sonchifolium Max), Oak (Kalopanax septemlobus Koidz), pine (Pinus koraiensis Siebold & Zucc)Ixeris dentata (Thunb.) Nakai)Aster scaber Thunb), Alder (Alnus japonica (Thunb.) Steud, ButterburPetasites japonicus (Siebold & Zucc.) Maxim, Motherwort (Leonurus sibiricus L), Calquina (Vicia amoena FISCH), straw sandals (Agrimonia pilosa Ledeb)Lilium lancifolium), Bracken(Pteridium aquilinum var.latiusculum (DESV) UNDERW),Aralia elata (Miq.) Seem), mint (Mentha arvensis var.piperascens), Gujeolcho (Chrysanthemum zawadskii subsp.latilobum (Maxim.) Kitag)Prunella vulgaris var.lilacina Nakai), Matari (Patrinia scabiosaefolia), Remnant (Adenophora triphylla var.japonjca Hara), Cucumber (Sanguisorba officinalis L), roundPolyginatum odoratum Ohwi)Pyrus ussuriensis Maxim. var.ussuriensis), Western Lioness (Crataegus oxyacantha L), Schisandra (Schisandra chinensis (Turcz.) Baill)Actinidia arguta Planchon), Audi (Morus alba L)Vitis amurensis var.coignetiae (PULLIAT) NAKAI)Geranium nepalense subsp.thunbergii (S. et Z.) HARA), Chapul (Chamaecrista nomame Honda), UmbrellaSyneilesis palmata), Birch (Lespedeza bicolor Turcz), Leather Wood (Ailanthus altissima (Mill.) Swingle for.altissima), A pool (Isodon japonicus), Violet (Viola mandshurica W.Becker)Synurus deltoides (AITON) NAKAI), milletLysimachia vulgaris var.davurica (Leedeb.) R. Kunth)Hovenia dulcis Thunb), nodeHovenia dulcis Thunb)Siegesbeckia glabrescens MAKINO), fast (Phlomis umbrosa TURCZ), zelkova (Zelkova serrata MAKINO), King DwarfLactuca indica), Insert (Atractylodes ovata (Thunb.) DC.), Balm (Elsholtzia splendens Nakai), daughter-in-law's belly (Persicaria perfoliata (L.) H. Gross, microphyll, cherry flowers, weak wheatHouttuynia cordata Thunb), lotus leaf, mountain mugwortArtemisia montana Pampan), Azalea (Rhododendron mucronulatum Turcz), Conical (Hemerocallis fulva (L.) L), carrot (Dacus carota), Lotus root(Nelumbo nucifera GAERTN), The Charms (Rumex japonicus Houtt)Clematis terniflora var.mandshurica (Rupr.) Ohwi)Helianthus tuberosus), Kale(Brassica oleracea L. var.acephala (DC.) Alef)Aster yomena (Kitam.) Honda, cypress (Thuja orientalis L), copper (Lonicera japonica), Garland chrysanthemumChrysanthemum coronarium L), knee (Achyranthes japonica (MIQ) NAKAI), brier (Rosa multiflora Thunb. var.multiflora), Three hundred seconds (Saururus chinensis BAILL), blueberries (Vaccinium corymbosum L), Fern (Osmunda japonica Thunb), blood tree (Tilia amurensis Rupr), swimmingRumex acetosa L.), raspberries (Rubus crataegifolius Bunge) and Cornus (Cornus officinalis S. et Z) 101 kinds of herbs and sugar after mixing, the first fermentation for 12-16 days at 40 ~ 50 ℃, the second fermentation for 25 to 35 days at 20 ~ 30 ℃, 0 ~ 10 Preparing fermented medicinal herbs by fermentation and aging at 1 ° C. for 1 to 6 years, followed by filtration;
(b) After washing the fresh ginseng with cold air drying so that the moisture content is 70-75%, vacuum packing, ultra-high pressure treatment under 3000 ~ 5000 MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃, and then at 96 ~ 100 ℃. Preparing red ginseng extract by extracting red ginseng prepared by drying with hot water at 60 ° C. for 3 hours and then drying it for 7-30 days with water; And
(c) chitooligosaccharide, the red ginseng extract of the step (b) and the herbal fermentation of the step (a) characterized in that it comprises the step of mixing in a weight ratio of 0.5 ~ 1.5: 1 ~ 30: 3 ~ 90 Method for producing a fermentation composition to be.
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Cited By (8)
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| KR101435930B1 (en) | 2012-11-14 | 2014-09-01 | 주식회사한국야쿠르트 | Method for production of red ginseng extract enhancing ginsenoside Ｒｇ３ and use of thereof as ginsenoside Ｒｇ３ enriched products |
| CN104435649A (en) * | 2014-11-13 | 2015-03-25 | 成都华熹科技有限公司 | Spirulina-containing traditional Chinese medicine composition for enhancing immunity |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101435930B1 (en) | 2012-11-14 | 2014-09-01 | 주식회사한국야쿠르트 | Method for production of red ginseng extract enhancing ginsenoside Ｒｇ３ and use of thereof as ginsenoside Ｒｇ３ enriched products |
| KR101525829B1 (en) * | 2014-09-29 | 2015-06-09 | 농업회사법인 주식회사 백년에프엔지 | The method for processing black ginger using extra-high pressure treatment |
| CN104435649A (en) * | 2014-11-13 | 2015-03-25 | 成都华熹科技有限公司 | Spirulina-containing traditional Chinese medicine composition for enhancing immunity |
| CN104544437A (en) * | 2015-01-01 | 2015-04-29 | 付庆涛 | Health drink with effects of relieving fatigue and regulating immunity |
| KR101585406B1 (en) * | 2015-06-25 | 2016-01-22 | 김혜랑 | Mushroom tea production method |
| CN105012367A (en) * | 2015-07-27 | 2015-11-04 | 张嵩 | Cineraria repanda capsule and preparation method thereof |
| CN108813601A (en) * | 2018-06-22 | 2018-11-16 | 王成华 | A kind of health-care nutrient powder and preparation method thereof |
| KR20200072619A (en) * | 2018-12-12 | 2020-06-23 | 대한민국(농촌진흥청장) | Fermented product of lactic acid bacteria with improved physiological activity |
| KR102156411B1 (en) | 2018-12-12 | 2020-09-16 | 대한민국 | Fermented product of lactic acid bacteria with improved physiological activity |
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