KR101213621B1 - Method for producing fermented solution of wild plants using 300 wild plants - Google Patents

Abstract

PURPOSE: A producing method of a wild grass enzyme using 300 kinds of wild grasses is provided to separately ferment the wild grasses before aging to prevent the generation of side effects of users. CONSTITUTION: A producing method of a wild grass enzyme comprises the following steps: washing mugwort, fruit of mountain ash trees, balloon flower root, Chinese parasol leaves, pine needles, sea tangle, evening primrose, Japanese cypress, turmeric, Salicornia herbacea, arrowroot, Lespedeza cuneata, Rhynchosia volubilis, Capsella brusa-pastoris, Japanese rose, and Garland chrysanthemum with sea water; mixing each wild grass with sugar, and fermenting and filtering the mixtures to obtain fermented liquid-A; collecting camellia flowers, Geranium thunbergii flowers, Robinia pseudacacia, schizandra, Japanese apricot flowers, Japanese cornel, and Chelidonium majus; parboiling the collected ingredients with sea water, and mixing with sugar; fermenting the mixture at 18-20 deg. C for 80-100 days, and filtering to obtain fermented liquid-B; and mixing the fermented liquid-A and the fermented liquid-B, and aging at 8-12 deg. C for 240-360 days after inserting charcoal.

Description

Method for producing fermented solution of wild plants using 300 wild plants

The present invention relates to a method for producing a wild vinegar enzyme, characterized in that the fermentation and fermentation of 300 kinds of wild vinegar after mixing separately, to produce the wild vinegar enzyme produced by the method and the food containing the wild vinegar enzyme.

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. However, since most plant resources contain a large amount of water, storage is vulnerable, and thus food processing is required to improve shelf life and functionality.

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.

Korean Patent No. 0864954 discloses a method for processing wild grasses for long term storage, and Korean Patent No. 0886873 discloses a method for preparing a functional wild vegetable extract fermented with lactic acid bacteria, but using wild grasses using 300 kinds of wild vegetables of the present invention. It is different from the manufacturing method of an enzyme.

The present invention has been made in accordance with the requirements as described above, the object of the present invention focusing on the peculiarity and excellent medicinal efficacy of Korean wild grasses, seasonal collection of 300 kinds of wild grasses containing natural nutrients and natural antibiotics, It is fermented individually by each type and season of harvest, and then aged by fermentation. It has no side effects, increases immunity to various diseases, actively metabolizes, and improves palatability. To provide.

In order to solve the above problems, the present invention provides a method for producing a wild grass enzyme, characterized in that the fermentation and mixing 300 kinds of wild grass separately after the production.

The present invention also provides a wild grass enzyme produced by the above method.

The present invention also provides a food containing the wild vegetable enzyme.

Sanyacho enzyme of the present invention contains abundant nutritional ingredients and natural antibiotics of 300 kinds of wild grass, it promotes metabolism to improve the metabolism of impurities, improve body fat, decompose free radicals, etc. As a restorative food, it can be used as a health supplement for healthy people and can improve the health of the people. In addition, by extracting wild vegetables in each season at the optimum time of each part, fermented individually and then aged by aging, it exhibits even more powerful pharmacological effect, is quickly absorbed by the human body, and is effective in healing and constitution of various diseases. In addition, the bitterness peculiar to wild vinegar may be reduced to provide an improved wild vinegar enzyme.

In order to achieve the object of the present invention,

(a) Mugwort, rowan berries, bellflower, wall paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and wormwood, mixed with fermentation, filtered and fermented Preparing a;

(b) The wild grasses of camellia, cauliflower, acacia, schizandra, plum blossom, cornus and celandine are harvested each season of spring, summer, autumn and winter, and the fermentation broth is mixed by fermentation and filtration with sugar. Manufacturing; And

(c) a method of producing a wild vinegar enzyme, characterized by comprising the step of maturing after the charcoal floated in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) to provide.

Preferably, the production method of the wild grass enzyme of the present invention

(a) 0.8 ~ 1.2: 0.8 ~ 1.2 weight of sugar in mugwort, rowan, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and mugwort Mixing at a rate and then fermenting at 18-20 ° C. for 80-100 days to produce a fermentation broth by filtration;

(b) The wild grasses of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are harvested in spring, summer, autumn and winter, respectively, and each wild grass and sugar are 0.8 ~ 1.2: 0.8 ~ 1.2 weight ratio. After mixing to fermentation for 18 to 20 to 80 to 100 days and filtered to prepare a fermentation broth; And

(c) floating the char in the mixture of the fermentation broth prepared in the step (b) and the fermentation broth prepared in the step (a) and may include the step of maturing for 240 to 360 days at 8 ~ 12 ℃ ,

More preferably

(a) 1: 1 weight ratio of sugar to mugwort, rowan, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and mugwort After fermentation for 90 days at 18 ~ 20 ℃ and filtered to prepare a fermentation broth;

(b) The wild flowers of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are collected for each season of spring, summer, autumn and winter, and each of the wild grass and sugar are mixed in a 1: 1 weight ratio. Fermenting for 90 days at 18 ~ 20 ℃ and filtered to prepare a fermentation broth; And

(c) floating the char in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) may include the step of aging for 300 days at 10 ℃.

In the production method of wild vinegar enzyme of the present invention, mugwort, rowan fruit, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, reeds, night gate, Seomoktae, horseradish, brier, and the like of step (a) Mugwort can be washed with seawater before mixing with sugar. The pretreatment process using seawater disinfects pests and prevents corruption during fermentation.

In the production method of the wild vinegar enzyme of the present invention, through the fermentation under the conditions of (a) and (b) step, the toxicity of each wild vinegar was removed and the active ingredient could be efficiently separated, but all the wild vinegar was mixed When fermentation, there is a problem that the effective components of each wild grass is not properly separated, it is preferable to ferment the wild grass individually.

In addition, in the production method of the wild vinegar enzyme of the present invention, the filtered by-products of the steps (a) and (b) can be taken after purification in a ring and dried in the shade, or after grinding and drying the by-products animal feed If used as manure of plants may have a functional feed or bio compost function, but is not limited thereto.

In addition, in the production method of the wild vinegar enzyme of the present invention, after harvesting the wild vinegar of step (b) by season and classified by the type of wild vinegar and the collected season, fermentation is superior to the wild vinegar enzyme produced without classification And it was possible to produce a wild yam enzyme enhanced pharmacological effect.

In addition, in the production method of the wild vinegar enzyme of the present invention, by aging the mixture of the step (c) with charcoal can act to remove and remove the unnecessary microorganisms with the disinfection effect, the charcoal 15 days after the start of aging It is desirable to remove.

In addition, in the production method of the wild vinegar enzyme of the present invention, the wild vinegar of step (b) is the wild herbs, thorny rice, eggplant, every lump, every seasoning, reeds, rakes, persimmon soup, potato, gamgamsu, frog rice, Gaechocho, ganoderma lucidum , Ant odor, individual flower, wormwood, lotus flower, botanical herb, mud, black bean, gnarly bear, walnut, gomari, fern, red ginseng, cilantro, red pepper herb, marrow, bear, spectator, clown sprout, clown mustard, hoe rice, gujeolcho , Geumnagi, Dicentra, Gemini, Giraffa, Corvus, Magpie, Big Honeysuckle, Maddera, Flowering Pot, Lavender, Tulip, Pheasant, Butterfly, Morning Glory, Namsan Violet, Cold Grass, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet, Maple, Soothe, Tobacco grass, Dangjichichi, Carrot, Dramatic, Big Sprouts, Daecheong, Deodeok, Dakkomari, Bellflower period, Poisonous, Dried Sprouts, Dume leek, Dume perilla, Tulum, Round, Perilla, Scab, Tteokura, Garlic , Node, pulmonary, Wheat, coltsfoot, ramie, cotton, water lily, buttercup, seaweed, lunatic grass, horseradish sprout, bodice, rock brush, rock odor, peppermint, moth, flea, chickweed, pearweed, barley, ascites, spring flower, Balsam, leek, amaranth, cucurbita, casualty, cedar mugwort, rake, triticale, trigeminal vinegar, stone lanceolate, sumamari, squirrel, pine needles, cotton bud, purslane, squid, narcissus, loofah, sorghum, wormwood, moth, mallow Poached egg, Poppy, Fern flower, Baby hoe rice, Primrose, Owl, Sparrow, Thistle, Cucumber, Pea, King's camel, Burdock, Cone, Lily of the valley, Motherwort, Dried grass, Peony, Jangchae, Pole herb, Hollyhock, Violet, Joe, Rattail, Rat vine, Chindukchal, jinhwangjeong, plantain, straw shinnaeng, side, chazuki, true flower, cheonnari, cheonnamul, pandangu, cheongung, astronomical dong, cheonma, lantern flower, chicory, big eagle, big ape, lily of the valley, taxa, hairy , Hairy, hairy Wax, taro, yarrow, poncho, adzuki bean, dianthus, grass swab, gourd, castor, sky horsetail, skyweed, sesao, pasqueflower, nasturtium, pamo, incense almonds, balm, sunflower, calendula, pumpkin, knotweed, rosemary, Prickly vine, Astragalus, Fennel, White fishing violet, White mallow, White moth, Gungryi, Geumgang spring flower, Geum swallowtail, Medicinal herbaceous flower, Ipomoea, Flower beetle, Horseradish, Dried beetle, Yellow-green grass, Datura, Sakura Herbs, foxglove, pot, dry, matari, verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law's belly, anchovy, tusks, mosquito rods, cedar, american violet, ranunculus, folk white flower, minwoodae, fool Evening, mountain fern, western dandelion, Seoul violet, Seokgok, island bellflower, three-horned stone, fasting, horsetail, cedar flower, pure greens, easily brawned, cessam, bitter grass, sitting fan, baby plum flower, wild, duck duck, yongdam, yulmu , Creepy orchid, spiked, spot Ball, stalk, algae, squirrel, footwort, cockroach, Valerian, fin thistle, timothy, cranberry, zinnia, mustard, oak tree, booze, creation, cheonnamseong, comfrey, big horn, black horseradish, white It may further include one or more selected from the group consisting of dandelion, melons, cucumbers, hops, golden, green onions, horse riding, sea tiger, king gat or jichi, but is not limited thereto.

In addition, in the production method of the wild vinegar enzyme of the present invention, the wild vinegar obtained in the step (b) is salt water of 60 ℃ and 3.5% salt water to supply abundant minerals in pest destruction, anti-corruption and salt water before mixing with sugar If the above temperature is exceeded, it is preferable to blanch under the above conditions because the original enzyme of Sanyacho itself is destroyed.

The present invention also provides a wild grass enzyme produced by the above method. The wild vinegar enzyme is not only drinkable with tea by adding water, but also when added to various foods to enhance the taste of the food due to the faint wild vinegar aroma, and can obtain a pharmacologically excellent effect.

In another aspect, the present invention provides a food containing the wild vegetable enzyme. There is no particular limitation on the kind of the food. Examples of the foods include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, dairy products including gum, ice cream, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes. This includes all foods in the usual sense.

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.

Manufacturing example  1: Preparation of Sanyacho enzyme (fermentation liquid)

(a) Mugwort, rowan berries, bellflower, paulownia leaves, pine needles, evening primroses, cypresses, turmerics, roots, night gates, seomoktae, wasabi, brier and wormwood in water, and then rinsed with seawater, each material 15 After mixing sugar in a weight ratio of ~ 20 g in a 1: 1 weight ratio, the fermentation broth was prepared by fermenting for 90 days in a well-ventilated cow at 18 to 20 ° C. by filtering each material.

(b) Seaweed (leaves) and seaweed (leaves, stems) are soaked in water mixed with vinegar for 12 hours to remove salt and dried in the shade for one day, and then sugar is weighed 1: 1 to 15-20 g of each ingredient. After mixing at a ratio to put in a jar for each material fermented for 90 days in a well-ventilated cow 18 ~ 20 ℃ and filtered to prepare a fermentation broth.

(c) Camellia, Clover, Acacia, Schizandra, Plum blossom, Cornus, Celandine, Rhododendron, Prickly pear, Eggplant, Tangleweed, Prunus japonica, Reed, Rake, Gamyeokguk, Potatoes, Persimmon, Duckweed, Gazeweed, Gambami, Ant odor, individual flower, wormwood, lotus flower, boiled greens, mud, black bean, gnarler, walnut, gomari, gobi, ginseng, coriander, red pepper sprouts, thimble, bear, spectators, clown greens, clown mustard, hoe rice, gujeolcho, Geumnagi, Dicentra, Kindleweed, Giraffaea, Corvus, Magpie, Ipomoea, Maddera, Flowerpot, Lamiaceae, Yellow Leaf, Pheasant Fern, Butterfly Sprout, Morning Glory, Namsan Violet, Cold Grass, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet , Maple leaves, Soothe, Tobacco grass, Dangjijichi, Carrot, Dramatic, Large greens, Daecheong, Deodeok, Bigpoke, Bellflower era, Toxic, Sedum, Dried leek, Tofu persimmon, Aralia, Roundle, Perilla, Sesame, Mochi, Garlic, Garlic, Mardipul, Macmundong, Meme , Buttercup, ramie, cotton, water lily, buttercup, seaweed, lunatic grass, horseradish sprout, body herb, rock brush, rock odor, peppermint, moth, flea, chickweed, zinnia, barley, vinegar, spring flower, balsam , Leek, amaranth, cucurbita, casualty, cedar mugwort, rake, triticale, trifolium vinegar, stone lanceolate, sumamari, squirrel, pine needle, cotton bud, purslane, squid, narcissus, scrub cucumber, sorghum, wormwood, moth, mallow , Poppy, jasmine, pickaxe, primrose, eaglefish, clover, thistle, cucumber grass, pea, yellowtail, burdock, cone, lily of the valley, motherwort, cranesbill, peony, jangguchae, pole herb, hollyhock, violet, ike, mousetail Vine, Jindukchal, Jinhwangjeong, Plantain, Straw Sprouts, Side, Chazuki, True Flower Marie, Namiari, Namimul, True Angel, Cheongung, Astronomical East, Cheonma, Lantern, Chicory, Big Squirt, Great Amaryllis, Corkscrew, Taxa, Hairy, Feathers , Taro, yarrow, poncho, adzuki bean, dianthus, grass swab, gourd, castor, sky horsetail, flying star, sesao, pasqueflower, nasturtium, pamo, incense buds, scented oil, sunflower, hibiscus, zucchini, rose root, rosemary Vine, Astragalus, Fennel, Whitefish violet, White hyacinth, Whitefish, Gungryi, Geumgang spring flower, Geumjebi, Medicinal herbaceous flower, Marigold, Flowerpot, Nacre, Namiaceae, Pressed foot grass, Brassica spp. , Foxglove, pot, dry, matari, verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law, anchovy, anchovy, coltsfoot, mokyang, american violet, ranunculus, folk white flower, small cotton rod, fool , Sanbi, Dandelion, Seoul Violet, Seokgok, Island Lantern, Seonseok, Fast, Sesame, Sesame, Pure Vegetables, Easily, Silseam, Bitter Grass, Sitting Fan, Baby Plum, Eternal, Duck Butter, Gentian, Yulmu, Eerie orchid, spiked, spot , Stalk, larvae, squid, footwort, prickly ivy, Valerian, fin thistle, hairy, lanceolate, juniper, mustard, oak, sesame, creation, cheonnamseong, comfrey, big horn, black horseradish, white dandelion , Melon, cucumber, hops, golden, green onions, horseback riding, shiho, wanggat, and chichisanya sprouts in spring (March), stems and leaves in summer (June), stems and flowers in autumn (September), winter In December, the roots were collected seasonally, washed with water and dried using a dehydrator, then dehydrated with seawater at 60 ° C and 3.5% salinity, dehydrated, dried in the shade, and sorted by type of wild grass and collected season. Sanyacho 15-20 g and sugar were mixed in a 1: 1 weight ratio.

(d) put the mixture of wild grass and sugar of step (c) in a jar and fermented for 30 days in a room maintaining a temperature of 18 ~ 20 ℃, and then stirred until the bottom of the first fermentation It was then fermented for 60 days at room temperature and stirred once every 30 days during the secondary fermentation.

(e) The second fermented fermentation broth prepared by season of step (d) is filtered and stored in a cool dark place and the following fermentation broths of each type of wild grass prepared in the spring, summer, autumn and winter in the following year The mixture of the fermentation broth prepared in step (a) and the fermentation broth prepared in step (b) is placed in an unglazed jar, and 4 to 5 charcoal of about 50 g is floated therein. After aging for 300 days, the char was taken out 15 days after the start of aging.

Example  1: Sensory evaluation

Sanyacho enzyme prepared by the method of Preparation Example 1 and prepared by the method of Preparation Example 1, but not all fermentation of the 300 kinds of Sanyacho collected without fermenting by mixing and fermentation and then prepared 1), but the sensory test results of the wild grass enzyme (Comparative Example 2) prepared using the wild grass collected in spring instead of harvesting the wild grass in step (c) of Preparation Example 1 of the production example 1 It is shown in Table 1 below. Thirty male and female workers in their thirties were tested for color, aroma, taste, and palatability of wild vinegar enzymes by a five-point scoring method, which was diluted with 30 g of wild vinegar enzyme and diluted with 100 g of water. 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.

Sensory test color incense flavor Overall preference Production Example 1 3.86 3.98 4.02 4.00 Comparative Example 1 3.70 3.56 3.58 3.60 Comparative Example 2 3.68 3.48 3.74 3.58

As can be seen in Table 1, in the degree of preference for color, the wild grass enzyme of Preparation Example 1 and Comparative Examples showed little difference. However, in the flavor, taste and overall preference, the wild vinegar enzyme prepared by the method of Preparation Example 1 of the present invention was collected by seasoning at the optimum time for each part of the wild vinegar, fermented separately, and then mixed and aged to prepare the comparative examples. It was found to be more preferred.

Claims (5)

(a) After washing wormwood, rowan berries, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and wormwood with seawater, each with sugar Preparing a fermentation broth by mixing 0.8-1.2: 0.8-1.2 in a weight ratio, fermenting at 18-20 ° C. for 80-100 days and filtering;
(b) The wild flowers of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are harvested in spring, summer, autumn and winter seasons, and boiled with seawater, and then sugar is added in each of 0.8 ~ 1.2: 0.8 ~ 1.2. Preparing a fermentation broth by mixing at a weight ratio and then fermenting at 18 to 20 ° C. for 80 to 100 days and filtering; And
(c) to float the charcoal in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) and then aging for 240 to 360 days at 8 ~ 12 ℃ Sanyacho enzyme production method characterized in that. delete The method of claim 1, wherein the step (b) of the wild grasses of the wild herbs, thorny spine, eggplant, primrose, every corner, reeds, rakes, gamguk, potatoes, gamgamsu, duckweed, gazelweed, gambami, ants smell, individual flowers, Mugwort worms, lotus flower, botanical herb, mud, black soybean, gnarly radish, gooseberry, gomari, fern, red ginseng, cilantro, red pepper herb, marrow, bear, spectator, clown herb, clown, hoebap, gujeolcho, kumgangnari, bleeding bud, Gold Candle, Giraffe, Crow, Blackcurrant, Daffodil, Maddera, Clover, Honeysuckle, Cherry Tree, Pheasant Fern, Butterfly Sprout, Morning Glory, Namsan Violet, Cold Candle, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet, Maple, Soothe, Tobacco grass, Dangji branch, carrots, Daegu, Big greens, Daecheong, deodeok, Dokomari, bellflower period, poisonous, sedum, dume leek, dume perilla, elm, round, perilla, scab, tteok, garlic, knotweed, macmundong, buckwheat , Coltsfoot, ramie, cotton, spinning wheel Water, buttercup, wakame, lunatic grass, horseradish herb, body herb, rock brush, rock odor, peppermint, moth, flea, chickweed, zinnia, barley, vengeful, spring flower, balsam, leek, amaranth, cucurbita, casualty , Wormwood, rake, triticale, trilobite, stone Changpo, sumimari, squirrel, pine needles, cotton buds, purslane, squid, narcissus, scrub cucumber, sorghum, cucurbita, moth, mallow, apothecary, poppy, sun flower, agi hoe rice, Primrose, Owl, Algae, Thistle, Cucumber, Pea, Dried persimmon, Burdock, Cone, Lily of the valley, Motherwort, Della, Peony, Jangchae, Pole herb, Hollyhock, Violet, Joe, Root-weed, Ratberry, Jinshik, Jinhwangjeong, Plantain , Straw Sprouts, Spinach, Chazuki, True Marigold, True Lily, True Sprouts, Angelica, Cheongung, Astronomical Dong, Cheonma, Bellflower, Chicory, Large Cornflower, Big Amaryllis, Taraxacum, Taxa, Hairless, Hairy Butterfly, Hairpin, Taro, Yarrow, Pacho, Red Beans, Dianthus Aster, grass swab, gourd, castor, sky horsefly, skyweed, sesao, pale flowers, nasturtium, famo, incense sprouts, sperm, sunflower, corydalis amber, pumpkin, rose root, rosemary, hwansam vine, yellow flag, fennel, white fishing violet , White mallow, white moss, gungryi, Geum spring flower, kumbi, knapsack, flower, flower bowl, nacre, nacresium, deer's foot, horseradish, green, green grass, datura, zelkova, foxglove, cactus, dry, matari, Verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law's belly, anchovy, tuna, mosquito rod, mokyang, american violet, ranunculus, baekbaeksumi, minsomdae, fools, mountain fern, western dandelion, Seoul Violet, Seokgok, Island Bellflower, Seonseok, Sokcho, Horsetail, Sesame Flower, Pure Vegetables, Easily Assembled, Silseam, Bitter Grass, Perched Fan, Baby Plum Flower, Eating, Duckling, Gentian, Yulmu, Evil Orchid, Ginseng, Gongju, Zandang , Jeokdae, jovan, foot Liverpool, creeper violet, Valerian, fin thistle, hairy, thyme, narcissus, oak, oak, odor, creation, cheonnamseong, comfrey, big horn, black horseradish, white dandelion, melon, cucumber, hop, golden , Leek, horseback riding, shiho, Wanggat or jichi production method of the wild grass enzyme characterized in that it further comprises one or more selected from the group consisting of. Sanyacho enzyme prepared by the method of claim 1 or 3. Food containing the wild vegetable enzyme of claim 4.