KR101236340B1 - Manufacturing method of inonotus obliquus - Google Patents

Manufacturing method of inonotus obliquus Download PDF

Info

Publication number
KR101236340B1
KR101236340B1 KR1020120071631A KR20120071631A KR101236340B1 KR 101236340 B1 KR101236340 B1 KR 101236340B1 KR 1020120071631 A KR1020120071631 A KR 1020120071631A KR 20120071631 A KR20120071631 A KR 20120071631A KR 101236340 B1 KR101236340 B1 KR 101236340B1
Authority
KR
South Korea
Prior art keywords
fermentation
enzyme liquid
fermentation enzyme
garlic
months
Prior art date
Application number
KR1020120071631A
Other languages
Korean (ko)
Inventor
박희열
고민순
윤환식
신정혜
강민정
Original Assignee
들꽃효소마을영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 들꽃효소마을영농조합법인 filed Critical 들꽃효소마을영농조합법인
Priority to KR1020120071631A priority Critical patent/KR101236340B1/en
Application granted granted Critical
Publication of KR101236340B1 publication Critical patent/KR101236340B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/02Antioxidant
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/308Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/17Casei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/49Lactis
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

PURPOSE: A manufacturing method for a chaga mushroom fermentation enzyme liquid with an enforced functionality is provided to increase the absorption rate. CONSTITUTION: A manufacturing method for a chaga mushroom fermentation enzyme liquid is as follows. A garlic fermentation enzyme liquid is produced by extracting liquids after the fermentation of garlic for 1-3 months in 20-30°C with the addition of one or more of the phytogenic lactobacillus selected from sugar, Lactococcus lactis KACC 13877, Lactobacillus plantarum KACC 11451, and Lactobacillus casei KACC 12413. A fermentation enzyme liquid made with the phytogenic ingredient mixture are produced by extracting the juices after the fermentation of the phytogenic ingredient mixture, which is composed of grapes, plums, kales, pumpkins, onions, radishes, carrots, cabbages, water parsleys, lotus roots, potatoes, sweet potatoes, chestnuts, burdocks, chives, gingers, apples, mandarin oranges, seaweeds, kelps, green lavers, kiwis, shiitakes, taros, celery, wormwoods, peaches, prunes, jujubes, eggplants, cucumbers, Chinese yams and paprika, for 1-3 months at 20-30°C adding the phytogenic lactobacillus mentioned above. The garlic fermentation enzyme liquid and the phytogenic ingredient mixture fermentation enzyme liquid are mixed. The chaga mushroom powder is put into the mixed fermentation enzyme liquid is kneaded. The chaga mushroom fermentation enzyme liquid is produced, extracting juices after the fermentation for 5-6 months at 20-30°C adding the phytogenic lactobacillus into the chaga mushroom dough. The garlic ferment enzyme liquid with the 70-80 wtt% and the phytogenic ingredient mixture ferment enzyme liquid with the 10-30 wt% are mixed. The manufacturing stages of the chaga mushroom ferment enzyme liquid ferments the extracted ferment enzyme liquid for 1-4 months at 30-38°C and it also includes the additional ferment process in which the ferment enzyme liquid is fermented at 18-25°C after the 3-6 months of the fermentation at 25-30°C. [Reference numerals] (AA) Step of manufacturing garlic fermentation enzyme liquid; (BB) Step of manufacturing phytogenic ingredient mixture fermentation enzyme liquid; (CC) Step of mixing; (DD) Step of kneading; (EE) Step of manufacturing chaga mushroom fermentation enzyme liquid; (FF) Chaga mushroom powder

Description

차가버섯 발효 효소액 제조방법{Manufacturing method of Inonotus Obliquus} Manufacturing method of Chaga fermented enzyme solution {Manufacturing method of Inonotus Obliquus}

본 발명은 차가버섯 발효 효소액 제조방법에 관한 것으로서, 더욱 상세하게는 식물성유산균을 이용하여 제조한 마늘 발효 효소액과 식물성 원료 발효 효소액을 일정비율로 섞은 혼합액에 차가버섯 분말을 넣어서 발효시킨 차가버섯 발효 효소액 제조방법에 관한 것이다. The present invention relates to a method for preparing chaga mushroom fermentation enzyme solution, and more specifically, chaga mushroom fermentation enzyme solution fermented by adding chaga mushroom powder to a mixture of garlic fermentation enzyme solution prepared using vegetable lactic acid bacteria and vegetable raw material fermentation enzyme solution at a predetermined ratio. It relates to a manufacturing method.

고등 균류(higher fungi)인 버섯은 오래전부터 맛과 영양이 풍부하여 식품으로 애용되어 왔을 뿐 아니라 약용 등의 목적으로도 널리 이용되어 왔다. 특히 질병의 치료 및 예방에 효과가 있는 천연물 중 가장 주목받고 있는 담자균류(Basidiomycetes) 버섯은 이들의 광범위한 약리작용으로 인해 한방의학에서도 널리 활용되고 있다. 최근 담자균류 유래 약용버섯들의 항암효과가 과학적으로 입증되고 있으며, 약용버섯 추출물 중에서 특별히 면역 증강작용에 의해 탁월한 항암효능과 당뇨병 개선효과를 보이는 생리활성물질은 β-D-Glucan 구조를 갖는 수용성단백 다당체로 구성되어 있음이 밝혀졌다. 대표적인 담자균류에 속하는 차가버섯(Inonotus obliquus)은 소나무 비늘버섯과(Hymenochaetaceae)에 속하는 약용 버섯으로, 주로 북위 45도 이상의 러시아를 비롯한 한랭지역에서 자생하는 자작나무, 오리나무, 물푸레나무 등에 기생하는 균핵이다. 표면은 검고 내부는 황갈색을 띠고 있으며, 대부분 직경이 10 ~ 20 cm 정도의 크기로 주로 약용으로 이용되고 있다. 차가버섯에서 분리한 페놀 화합물의 활성산소(free radical) 소거와 지질과 산화 억제를 통한 항산화효과에 대한 연구가 보고가 있었으며, 염증반응을 일으키는 물질 억제에 의한 소염효과와 지질대사 치료에 도움을 주는 것으로 보고된 바 있다.Mushrooms, which are higher fungi, have long been used as foods because they are rich in taste and nutrition and have been widely used for medicinal purposes. In particular, Basidiomycetes mushrooms, which are attracting the most attention among natural products effective for the treatment and prevention of diseases, are widely used in oriental medicine because of their wide pharmacological action. Recently, the anticancer effect of medicinal mushrooms from basidiomycetes has been scientifically proven, and among the medicinal mushroom extracts, physiologically active substances exhibiting excellent anticancer efficacy and diabetes improvement effect by immune enhancing action are water-soluble protein polysaccharides having β-D-Glucan structure. It turns out that it consists of. Chaga mushroom ( Inonotus obliquus ), which is one of the representative basidiomycetes, is a medicinal mushroom belonging to the family of the Hymenochaetaceae. to be. The surface is black and the inside is yellowish brown. Most of the diameter is about 10 ~ 20 cm in size and is mainly used for medicinal purposes. There have been studies of free radical scavenging of phenolic compounds isolated from Chaga mushroom and antioxidant effect through lipid and oxidation inhibition, and anti-inflammatory effect and inhibition of lipid metabolism. Has been reported.

차가버섯은 인공재배가 어려워 고가에 판매되고 있으며, 조직이 단단하여 부식으로 이용되기 보다는 약재로 이용되고 있다. 약재로 이용될 때 주로 세절하여 고온 추출하거나 분말로 이용되는데 쓴맛이 있어 고농도로 추출액을 만드는 데는 어려움이 있다. 그러나 고가임에도 불구하고 찾는 이유는 항암, 혈당강하, 간보호 및 항균, 항바이러스와 같은 기능성을 기대하기 때문인데 이러한 효과를 나타내도록 하기 위해서는 장기간 복용해야하는 문제점이 있다. 이러한 문제점을 해결하고자 공개특허 제10-2012-0034147호에서는 차가버섯 분말을 미세캡슐화하여 우유에 포함하였으며, 공개특허 제10-2011-0101433호에서는 차가버섯에 효소를 처리함으로써 단백질 또는 당 가수분해 효소반응을 통해 제조한 차가버섯 가수분해 효소 추출물을 조성물로 사용하였다.Chaga mushrooms are sold at high prices due to difficulty in artificial cultivation, and are used as medicines rather than being used for corrosion due to their hard tissue. When used as a medicinal herb is mainly cut into high-temperature extraction or used as a powder has a bitter taste, making it difficult to make a high concentration extract. However, despite the expensive reason to look for anti-cancer, hypoglycemic, hepatoprotective and antibacterial, anti-viral, such as anticipating the functionality, but in order to achieve this effect there is a problem that you must take for a long time. In order to solve this problem, in Korean Patent Publication No. 10-2012-0034147, chaga mushroom powder is encapsulated in milk, and in Patent Publication No. 10-2011-0101433, chaga is treated with an enzyme to treat protein or glycolytic enzyme. Chaga hydrolase extract prepared by the reaction was used as a composition.

본 발명은 상기와 같은 문제점을 해결하기 위하여 고안된 것으로써, 본 발명에서는 차가버섯 분말에 발효된 발효액과 식물성 유산균을 이용하여 발효시킴으로서 거부감 없이 음용이 가능해짐과 동시에 체내의 흡수율을 높이고, 유효성분의 파괴를 개선하여 기능성이 한층 더 강화된 차가버섯 발효 효소액의 제조방법을 제공하고자 한다. The present invention has been devised to solve the above problems, in the present invention by fermentation using fermented broth and vegetable lactic acid bacteria fermented in chaga mushroom powder is possible to drink without rejection and at the same time increase the absorption rate in the body, It is intended to provide a method for preparing chaga fermented enzyme liquid with improved functionality by improving destruction.

상기 목적들을 달성하기 위하여, 본 발명에 따르면, 생마늘에 설탕 및 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451), 락토바실러스 카제이(Lactobacillus casei KACC12413)에서 하나 이상 선택된 식물성 유산균을 첨가하여 1~3개월 동안 20 내지 30 ℃에서 발효시킨 후에 액을 추출하는 마늘 발효 효소액 제조단계; 포도, 배, 매실, 케일, 호박, 양파, 무, 당근, 양배추, 미나리, 연근, 감자, 고구마, 밤, 우엉, 부추, 생강, 사과, 밀감, 미역, 다시마, 파래, 키위, 표고버섯, 토란, 샐러리, 쑥, 복숭아, 자두, 대추, 가지, 오이, 마, 파프리카로 구성된 식물성 원료 혼합물에 설탕 및 상기 식물성 유산균을 첨가하여 1~3개월 동안 20 내지 30 ℃에서 발효시킨 후에 액을 추출하는 식물성 원료 혼합물 발효 효소액 제조단계; 상기 마늘 발효 효소액과 상기 식물성 원료 혼합물 발효 효소액을 혼합하는 혼합단계; 상기 혼합된 발효 효소액에 차가버섯 분말을 넣어서 반죽을 하는 단계; 및 상기 차가버섯 반죽에 식물성 유산균을 넣어서 5~6개월간 20~30℃에서 발효시켜서 액을 추출하는 차가버섯 발효 효소액 제조단계를 포함하여 구성된 것을 특징으로 한 차가버섯 발효 효소액 제조방법을 제공할 수 있다. In order to achieve the above objects, according to the present invention, at least one selected from sugar and Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413 in raw garlic Garlic fermentation enzyme liquid production step of extracting the liquid after fermentation at 20 to 30 ℃ for 1-3 months by adding vegetable lactic acid bacteria; Grape, Pear, Plum, Kale, Pumpkin, Onion, Radish, Carrot, Cabbage, Buttercup, Lotus root, Potato, Sweet potato, Chestnut, Burdock, Leek, Ginger, Apple, Citrus, Wakame, Kelp, Blue sea, Kiwi, Shiitake, Taro Botanical extract of the liquid after fermentation at 20 to 30 ℃ for 1 to 3 months by adding sugar and vegetable lactic acid to the vegetable raw material mixture consisting of celery, wormwood, peaches, plums, jujube, eggplant, cucumber, hemp, paprika Raw material mixture fermentation enzyme solution manufacturing step; Mixing the garlic fermentation enzyme solution and the vegetable raw material mixture fermentation enzyme solution; Putting dough into chaga powder in the mixed fermentation enzyme solution; And the chaga mushroom fermentation enzyme solution manufacturing method comprising the step of putting the vegetable lactic acid bacteria into the chaga mushroom dough and fermented at 20 ~ 30 ℃ for 5-6 months to extract the solution of chaga mushroom fermentation enzyme solution. .

상기 마늘 발효 효소액 70~90 중량%와 상기 식물성 원료 혼합물 발효 효소액 10~30 중량%를 혼합하는 것이 바람직하다. It is preferable to mix 70 to 90% by weight of the garlic fermentation enzyme solution and 10 to 30% by weight of the vegetable raw material mixture fermentation enzyme solution.

상기 차가버섯 발효효소액 제조단계에는 발효효소액을 추출하여 1~4개월 동안 30 내지 38 ℃에서 숙성시키고, 다시 25 내지 30 ℃에서 3~6개월 동안 숙성시킨 후에 18~25 ℃에서 또 숙성시키는 과정을 더 포함하는 것이 바람직하다. In the Chaga mushroom fermentation enzyme solution manufacturing step, the fermentation enzyme solution is extracted and aged at 30 to 38 ° C. for 1 to 4 months, and further aged at 25 to 30 ° C. for 3 to 6 months and then aged at 18 to 25 ° C. It is preferable to further include.

삭제delete

삭제delete

본 발명에 따르면, 차가버섯 분말 자체로 발효되기 어려운 부분을 발효된 발효 효소액에 차가버섯 분말을 반죽하여 이중발효 함으로써 발효를 진행하여 차가버섯 발효 효소액을 제조할 수 있다.According to the present invention, chaga mushroom fermentation enzyme solution can be prepared by proceeding fermentation by kneading chaga mushroom powder in fermented fermentation enzyme solution to a portion that is difficult to ferment into chaga mushroom itself.

또한, 본 발명에 따르면, 차가버섯 분말에 비하여 발효균주를 통하여 발효함으로써 음용 시 거부감이 없어지며 체내에 유효성분의 흡수가 용이해진다.In addition, according to the present invention, the fermentation strain through the fermentation strain as compared to chaga mushroom powder is rejected when drinking and the absorption of the active ingredient in the body becomes easy.

또한, 본 발명에 따르면, 차가버섯 발효 효소액을 제조하였을 시 항산화 활성 효과가 뛰어난 발효 효소액을 제조할 수 있다.In addition, according to the present invention, fermented enzyme solution having an excellent antioxidant activity effect can be prepared when chaga mushroom fermented enzyme solution is prepared.

도 1은 본 발명의 바람직한 일실시예에 따른 제조방법을 나타낸 것이다.1 shows a manufacturing method according to an embodiment of the present invention.

본 발명을 상세히 설명하기 위해서는 본 발명의 바람직한 실시예를 기재한다. 하기의 실시예는 본 발명의 예시를 위한 실시예로서 본 발명의 권리범위를 한정하기 위한 것은 아니다.To describe the present invention in detail, preferred embodiments of the present invention are described. The following examples are not intended to limit the scope of the invention as examples for illustrating the present invention.

첨부된 도 1은 본 발명의 바람직한 일실시예에 따른 제조방법을 나타낸 것으로, 본 발명에 따른 차가버섯 발효 효소액 제조방법은, 생마늘에 설탕 및 식물성 유산균을 첨가하여 발효하여 액을 추출하는 마늘 발효 효소액 제조단계, 식물성 원료 혼합물에 설탕 및 식물성 유산균을 첨가하여 발효하여 액을 추출하는 식물성 원료 혼합물 발효 효소액 제조단계, 상기 마늘 발효 효소액과 식물성 원료 혼합물 발효 효소액을 60~70 중량% : 30~40 중량%로 일정하게 섞어 혼합하는 혼합단계, 상기 일정비율로 섞인 발효 혼합액에 차가버섯 분말을 3~5 : 1 비율로 첨가하여 반죽하는 반죽단계, 상기 반죽한 상태에서 발효정도에 따라 발효균주를 첨가하여 상온인 20 내지 30 ℃에서 발효시켜서 발효 효소액을 추출하는 차가버섯 발효 효소액 제조단계를 포함하여 이루어진다. Attached Figure 1 shows a manufacturing method according to a preferred embodiment of the present invention, chaga mushroom fermentation enzyme liquid production method according to the present invention, garlic fermentation enzyme liquid extracting the liquid by fermentation by adding sugar and vegetable lactic acid bacteria to raw garlic In the manufacturing step, the plant raw material mixture fermentation enzyme liquid manufacturing step of extracting the liquid by fermentation by adding sugar and vegetable lactic acid bacteria to the vegetable raw material mixture, 60 ~ 70% by weight of the garlic fermentation enzyme liquid and the fermenting enzyme mixture of vegetable raw materials: 30 to 40% by weight Mixing step of mixing constantly, mixing step, kneading step by adding chaga mushroom powder in a ratio of 3 ~ 5: 1 to the fermentation mixture mixed in a certain ratio, adding the fermentation strain according to the degree of fermentation in the kneaded state at room temperature Chaga mushroom fermentation enzyme solution prepared by fermentation at 20 to 30 ℃ phosphorus extract All.

본 발명에서 식물성 유산균의 투입량은 전체 발효물의 총량 대비 0.1~1.0% 중량부로 첨가한다. In the present invention, the amount of vegetable lactic acid bacteria is added in an amount of 0.1 to 1.0% by weight based on the total amount of fermented products.

상기 마늘 발효 효소액 제조단계는 먼저, 남해군 특산물인 마늘을 제철에 채취하여 수세하고, 수세한 생마늘을 항아리에 넣은 뒤 마늘에 설탕을 40~60 중량% 첨가하고, 발효 균주를 첨가하여 1~3개월 동안 상온인 20℃ 내지 30℃에서 발효하는 단계이다.The garlic fermentation enzyme solution manufacturing step, first, the specialty of Namhae-gun garlic, washed in season, put the washed raw garlic in a jar and add 40 to 60% by weight of sugar to the garlic, fermented strain is added by 1-3 months It is a step of fermentation at room temperature during 20 ℃ to 30 ℃.

상기 발효균주는 식물성 유산균인 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451), 락토바실러스 카제이(Lactobacillus casei KACC12413) 등 마늘 추출물에 내성을 지니는 하나 이상의 균주를 선택하여 사용하였다.
The fermented strain is selected from one or more strains resistant to garlic extracts, such as Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413, which are plant lactic acid bacteria. It was.

상기 식물성 원료 혼합물 발효 효소액 제조단계는 포도, 배, 매실, 케일, 호박, 양파, 무, 당근, 양배추, 미나리, 연근, 감자, 고구마, 밤, 우엉, 부추, 생강, 사과, 밀감, 키위, 표고버섯, 토란, 샐러리, 쑥, 복숭아, 자두, 대추, 가지, 오이, 마, 파프리카 등 40여종 이상의 양질의 각종 야채, 과일 등을 수세한 재료를 항아리에 넣은 뒤 식물성 원료의 수분함량 차이를 고려하여 설탕을 30~70 중량%로 첨가하고, 발효 균주를 첨가하여 1~3개월 동안 상온인 20℃ 내지 30℃에서 발효하는 단계이다.The vegetable raw material mixture fermentation enzyme liquid production step is grape, pear, plum, kale, pumpkin, onion, radish, carrot, cabbage, buttercup, lotus root, potato, sweet potato, chestnut, burdock, leek, ginger, apple, mandarin, kiwi, shiitake More than 40 kinds of high quality vegetables and fruits such as mushrooms, taro, celery, wormwood, peaches, plums, jujube, eggplant, cucumber, hemp, paprika, etc. Sugar is added in 30 to 70% by weight, and the fermentation strain is added to ferment at room temperature 20 ℃ to 30 ℃ for 1 to 3 months.

상기 발효균주는 식물성 유산균인 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451), 락토바실러스 카제이(Lactobacillus casei KACC12413) 등에서 하나 이상의 균주를 선택하여 사용하였다. The fermented strain was selected from one or more strains from the plant lactic acid bacteria Lactococcus lactis (KACC13877), Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413.

상기 혼합단계는 상기와 같이 발효된 마늘 발효 효소액과 식물성 원료 혼합물 발효 효소액에서 발효 효소액만 추출하여 60~70 중량% : 30~40 중량%로 일정하게 섞어 혼합하는 과정이다. The mixing step is a process in which the fermented enzyme solution from the fermented garlic fermented enzyme solution and the fermented enzyme mixture of vegetable raw materials are extracted from the fermented enzyme solution only 60 to 70% by weight: 30 to 40% by weight.

상기 발효 혼합액은 자체가 약산성에 산도가 낮아 유산균이 성장하기에 알맞은 환경을 우선적으로 제공해주며, 당분이 45 brix% 이상인 고농도 상태이므로 일반 호기적 미생물이 생육할 수 없는 높은 기질농도이므로 유산균과 함께 발효 시 삼투압 작용에 의하여 차가버섯의 특이적인 성분의 검출이 용이함과 동시에 초기 발효원으로 사용되기에 적합한 환경을 갖추고 있다.The fermentation broth has low acidity and low acidity, thus providing preferential conditions for growth of lactic acid bacteria, and since the high concentration of sugar is over 45 brix%, it is a high substrate concentration that general aerobic microorganisms cannot grow, so fermented together with lactic acid bacteria. It is easy to detect the specific components of chaga by osmotic pressure at the same time, and it has an environment suitable for use as an initial fermentation source.

상기 반죽단계는 상기와 같이 마늘 발효 효소액과 식물성 원료 혼합물 발효 효소액을 혼합한 혼합액에 차가버섯 분말을 3~5 : 1 비율로 첨가하여 반죽하는 단계이다. 차가버섯 분말 자체를 이용하여 발효했을 시 수분함량이 적어 발효가 되지 않는 것을 고려하여 수분을 공급하고 일정 비율로 혼합하여 기능성을 향상시키고자 한다.The kneading step is a step of kneading by adding chaga mushroom powder 3 to 5: 1 ratio to the mixed solution of the garlic fermentation enzyme solution and the vegetable raw material mixture fermentation enzyme solution as described above. When fermentation using chaga powder itself, the moisture content is small, considering that it is not fermented, it is intended to improve the functionality by supplying moisture and mixing at a certain ratio.

상기 차가버섯 분말은 차가버섯을 선별하여 이물질을 깨끗이 제거하고 세척하여 건조한 후 60~80 mesh 이하의 분말상으로 분쇄한 것을 사용하는 것이 바람직하다.
Chaga mushroom powder is preferably used to remove the chaga mushroom by removing the foreign matter, washing and drying and then pulverized to a powder form of 60 ~ 80 mesh or less.

상기 반죽단계에서 혼합 발효액이 많은 경우 차가버섯 성분의 함량이 낮아 원하는 효과를 내기에 용이하지 못하며, 너무 적을 경우 분말 성분이 모두 분산되지 못해 충분히 발효되지 않기에 적정한 분산과 성분 효과를 나타낼 수 있도록 3~5 : 1 비율로 반죽하는 것이다.
When the mixed fermentation broth in the kneading step is large, the content of chaga mushroom is low so that it is not easy to achieve the desired effect, and when too small, all powder ingredients are not dispersed so that the fermentation broth may not be sufficiently fermented to exhibit proper dispersion and ingredient effects. It is kneading at a ratio of 5: 1.

상기 차가버섯 발효 효소액 제조단계는 차가버섯 분말에 마늘 발효 효소액과 식물성 원료 혼합물 발효 효소액의 혼합액을 넣어서 반죽을 한 후에 발효균주를 첨가하여 5~6개월 동안 상온인 20 내지 30 ℃에서 다시 발효시키는 과정이다. 반죽단계에서 수분함량이 일정하게 유지가 됨으로 발효균주를 통한 발효가 가능해진다. The Chaga mushroom fermentation enzyme solution manufacturing step is the process of fermenting again at 20 to 30 ℃ room temperature for 5-6 months by adding a fermentation strain after kneading the mixture of garlic fermentation enzyme solution and vegetable raw material mixture fermentation enzyme solution in chaga mushroom powder to be. Since the moisture content is kept constant in the kneading step, fermentation is possible through the fermentation strain.

상기 발효균주는 식물성 유산균인 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451), 락토바실러스 카제이(Lactobacillus casei KACC12413) 등에서 하나 이상의 균주를 선택하여 사용하였다.The fermented strain was selected from one or more strains from the plant lactic acid bacteria Lactococcus lactis (KACC13877), Lactobacillus plantarum KACC11451, Lactobacillus casei KACC12413.

다음으로 차가버섯 발효액에서 발효 효소액만 추출하여 30 내지 38 ℃에서 1~4개월 숙성한다. 이는 재료의 수분이 설탕의 삼투압 작용에 의하여 완전히 빠져나왔을 때 액만 추출하여 30 내지 38 ℃에서 1~4개월 정도 숙성을 진행하면 발효균주의 활성이 최대치가 되어 미생물에 의한 효소분비 작용이 증가하게 된다. Next, only fermented enzyme solution is extracted from chaga fermentation broth and aged for 1 to 4 months at 30 to 38 ℃. This is when the moisture of the material is completely released by the osmotic action of the sugar extract only the liquid and proceeds to ripening for 1 to 4 months at 30 to 38 ℃ is the maximum activity of the fermentation strain to increase the enzyme secretion action by the microorganism.

또한, 상기 숙성을 거친 차가버섯 발효 효소액을 25 내지 30 ℃에서 3~6개월 숙성한다. 이는 효소분비가 최대치일 때, 미쳐 발효가 되지 못한 것을 재발효하여 이를 통해 생성된 가스가 완전히 빠져나가도록 하기 위함이다. In addition, the aged fermented chaga mushroom fermentation enzyme is aged for 3 to 6 months at 25 to 30 ℃. This is to re-ferment that the fermentation is not fermented when the enzyme secretion is at a maximum, so that the gas produced through it is completely released.

또한, 상기 숙성을 거친 발효 효소액을 저온인 18 내지 25 ℃에서 숙성한다. 이렇게 저온에서 숙성을 진행함으로써 재료 고유의 향과 맛이 되살아나 음용하기에 용이해진다.
In addition, the fermented enzyme solution after the aging is aged at 18 to 25 ℃ low temperature. By aging at this low temperature, the aroma and taste inherent in the material is restored and it is easy to drink.

이하, 본 발명의 구체적인 방법을 실시예와 실험예를 들어 상세히 설명하고자 한다. 하기 실시예는 단지 본 발명을 보다 구체적으로 설명하기 위한 것으로서 본 발명을 이에 제한하고자 함이 아니다.
Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples. The following examples are only intended to illustrate the present invention in more detail and are not intended to limit the present invention thereto.

마늘을 채취하여 수세하고, 생마늘 50중량%와 설탕 50중량%를 섞은 후 발효균주 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451)을 첨가하여 2개월 동안 25℃에서 발효시킨 후에 액상만 추출하여 마늘 발효 효소액을 제조하였다. Collect garlic and wash it, mix 50% by weight of raw garlic and 50% by weight of sugar, and add fermented strain Lactococcus lactis KACC13877 and Lactobacillus plantarum KACC11451 at 25 ° C for 2 months. After fermentation, only liquid was extracted to prepare a garlic fermentation enzyme solution.

포도, 배, 매실, 케일, 호박, 양파, 무, 당근, 양배추, 미나리, 연근, 감자, 고구마, 밤, 우엉, 부추, 생강, 사과, 밀감, 파래, 키위, 표고버섯, 토란, 샐러리, 쑥, 복숭아, 자두, 대추, 가지, 오이, 마, 파프리카를 채취하여 수세한 후에 식물성 원료 혼합물 40 중량%에 설탕 60 중량%를 섞은 후 발효균주 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451)을 첨가하여 2개월 동안 25℃에서 발효시킨 후에 액상만 추출하여 식물성 원료 혼합물 발효 효소액을 제조하였다. Grape, Pear, Plum, Kale, Pumpkin, Onion, Radish, Carrot, Cabbage, Buttercup, Lotus Root, Potato, Sweet Potato, Chestnut, Burdock, Leek, Ginger, Apple, Citrus, Green, Kiwi, Shiitake, Taro, Celery, Mugwort Peach, prune, jujube, eggplant, cucumber, hemp, paprika, wash and mix 40% by weight of vegetable raw material mixture with 60% by weight of sugar and then fermented strain Lactococcus lactis KACC13877, Lactobacillus planta After adding room (Lactobacillus plantarum KACC11451) and fermentation at 25 ℃ for 2 months, only the liquid phase was extracted to prepare a vegetable raw material mixture fermentation enzyme liquid.

이와 같은 방법으로 제조된 마늘 발효 효소액과 식물성 원료 혼합물 발효 효소액을 70 중량% : 30 중량%로 섞어서 혼합한다. Garlic fermentation enzyme solution and vegetable raw material mixture fermentation enzyme solution prepared in this way is mixed by mixing 70% by weight: 30% by weight.

혼합 발효액에 3:1 비율로 차가버섯 분말과 혼합하여 반죽하였다. 반죽된 발효 효소액에 발효균주인 식물성 유산균 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451)를 첨가하여 2개월에 한번씩 세 번 첨가하여 25℃에서 발효한 후에 발효 효소액만을 추출하여 제조하였다.
The mixed fermentation broth was mixed with chaga powder at a 3: 1 ratio and kneaded. Lactococcus lactis KACC13877 and Lactobacillus plantarum KACC11451, which are fermented strains, were added to the kneaded fermented enzyme solution three times every two months, followed by fermentation at 25 ° C. It was prepared by.

[실험예 1] 차가버섯 발효 효소액의 농도별 ABTS 라디칼 소거활성Experimental Example 1 ABTS Radical Scavenging Activity by Concentration of Chaga Fermented Enzyme Solution

ABTS[2,2-azinobis-(3-ethylbenzo-thiazoline-6-sulphonate)] 라디칼 소거 활성은 Re 등의 방법에 따라 potassium persulfate를 2.4 mM이 되도록 첨가한 7 mM ABTS 용액을 다음 암실에서 12~16시간 동안 반응시킨 다음 414 nm에서 흡광도가 1.5가 되도록 증류수로 조정한 ABTS 용액을 사용하여 라디칼 소거활성을 측정하였다. ABTS 용액 1 mL에 농도별 시료액 0.5 mL를 가하여 잘 혼합한 후 실온에서 5분간 반응시키고 414 nm에서 흡광도를 측정하여 시료첨가구와 무첨가구의 흡광도 비로 나타내었다. 그 결과는 표 1과 같다.
ABTS [2,2-azinobis- (3-ethylbenzo-thiazoline-6-sulphonate)] The radical scavenging activity was obtained by adding 7 mM ABTS solution with potassium persulfate to 2.4 mM according to Re et al. After reacting for a time, the radical scavenging activity was measured using an ABTS solution adjusted to distilled water to have an absorbance of 1.5 at 414 nm. 0.5 mL of sample solution for each concentration was added to 1 mL of ABTS solution, followed by reaction at room temperature for 5 minutes, and the absorbance was measured at 414 nm. The results are shown in Table 1.

차가버섯 발효 효소액의 농도별 ABTS 라디칼 소거활성ABTS Radical Scavenging Activity by Concentration of Chaga Fermented Enzyme Solution 차가버섯 발효 효소액 농도 (㎍/mL)Chaga Mushroom Fermentation Enzyme Concentration (㎍ / mL) 156.25156.25 312.5312.5 625625 12501250 25002500 ABTS 라디칼 소거활성 (%)ABTS radical scavenging activity (%) 12.79
±0.48
12.79
± 0.48
29.29
±1.28
29.29
± 1.28
54.13
±0.26
54.13
± 0.26
80.76
±1.17
80.76
± 1.17
97.52
±0.53
97.52
± 0.53

ABTS 라디칼 소거활성을 측정한 결과, 농도가 증가할수록 활성이 증가되는 양상을 나타내었다. 2500 ㎍/mL에서 97.52±0.53%의 활성은 음용이 가능한 범위로 환산하였을 시, 200 mL 기준에 0.5 g이 포함되는 수준이다. 이는 실제 차가버섯 발효 효소액을 음용이 쉽도록 200 mL정도 물과 함께 희석하여도 효과가 있음을 알 수 있는 수치이다.
As a result of measuring ABTS radical scavenging activity, the activity was increased with increasing concentration. The activity of 97.52 ± 0.53% at 2500 μg / mL is 0.5 g of 200 mL based on the range of drinking. This is a value that can be effective even when diluting the chaga fermented enzyme solution with water to 200 mL for easy drinking.

[실험예 2] 제조방법에 따른 Peroxyl 라티칼 소거활성Experimental Example 2 Peroxyl Radical Scavenging Activity According to Manufacturing Method

β-Carotene/linoleic acid system을 이용해 항산화 활성을 조사하기 위해 다음과 같은 순서에 따라 실험을 진행하였다. 2 mg 의 β-carotene과 클로로포름 20 mL을 혼합하여 β-carotene chloroform 용액을 만들고, 40 mg linoleic acid에 400 mg의 tween 40을 혼합한 후, 3 mL의 β-carotene chloroform 용액을 첨가하여 감압 여과 장치에서 클로로포름을 제거시킨다. 여기에 증류수 100 mL을 첨가하여 voltex mixer를 이용하여 잘 섞어주어 β- carotene linoleic acid 용액을 제조하였다. 적당한 농도로 희석한 시료 40 μL와 β-carotene-linoleic acid 용액 3 mL와 섞은 후, 즉시 50℃로 맞춰진 항온 spectrophotometer에서 40분 동안 β-carotene의 탈색에 따른 흡광도의 변화를 470 nm에서 측정하였다. 시료의 antioxidant activity coefficient(AAC)는 산화되어 파괴되는 β-carotene의 분해율(degradation rate, dr)에 대한 저해율(%)로 나타내었다. 대조군은 시료를 포함하지 않고 용매만을 첨가한 후 emulsion의 흡광도를 측정하여 구하였다. 그 결과는 표 2와 같다.In order to investigate the antioxidant activity using the β-Carotene / linoleic acid system, the experiment was performed in the following order. 2 mg of β-carotene and 20 mL of chloroform were mixed to form a β-carotene chloroform solution, 400 mg of tween 40 was mixed with 40 mg linoleic acid, and then 3 mL of β-carotene chloroform solution was added to reduce the pressure under reduced pressure. Remove chloroform in. 100 mL of distilled water was added thereto and mixed well using a voltex mixer to prepare β-carotene linoleic acid solution. After mixing 40 μL of the diluted sample with 3 mL of β-carotene-linoleic acid solution, the absorbance of the β-carotene at 40 ° C. was measured at 470 nm for 40 minutes at a constant temperature spectrophotometer. The antioxidant activity coefficient (AAC) of the sample was expressed as% inhibition against degradation rate (dr) of β-carotene that is oxidized and destroyed. The control group was obtained by measuring the absorbance of the emulsion after adding only the solvent without a sample. The results are shown in Table 2.

제조방법에 따른 Peroxyl 라디칼 소거활성 Peroxyl Radical Scavenging Activity According to Manufacturing Method 차가버섯 발효 효소액 농도 (㎍/mL)Chaga Mushroom Fermentation Enzyme Concentration (㎍ / mL) 156.25156.25 312.5312.5 625625 12501250 25002500 Peroxyl 라디칼 소거활성 (%)Peroxyl radical scavenging activity (%) 12.78
±0.92
12.78
± 0.92
41.43
±0.15
41.43
± 0.15
59.02
±0.87
59.02
± 0.87
74.08
±0.86
74.08
± 0.86
86.08
±0.73
86.08
± 0.73

Peroxyl 라디칼 소거활성을 측정한 결과, 농도가 증가할수록 활성이 증가되는 양상을 나타내었다. 2500 ㎍/mL에서 86.08±0.73%의 활성은 음용이 가능한 범위로 환산하였을 시, 200 mL 기준에 0.5 g이 포함되는 수준이다. 이는 실제 차가버섯 발효 효소액을 음용이 쉽도록 200 mL정도 물과 함께 희석하여도 효과가 있음을 알 수 있는 수치이다.
As a result of measuring the peroxyl radical scavenging activity, the activity was increased with increasing concentration. At 2500 μg / mL, 86.08 ± 0.73% of the activity is equivalent to 0.5 g of 200 mL based on the drinkable range. This is a value that can be effective even when diluting the chaga fermented enzyme solution with water to 200 mL for easy drinking.

이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서 본 발명에 개시된 실시예는 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

  1. 생마늘에 설탕 및 락토코커스 락티스(Lactococcus lactis KACC13877), 락토바실러스 플란타룸(Lactobacillus plantarum KACC11451), 락토바실러스 카제이(Lactobacillus casei KACC12413)에서 하나 이상 선택된 식물성 유산균을 첨가하여 1~3개월 동안 20 내지 30 ℃에서 발효시킨 후에 액을 추출하는 마늘 발효 효소액 제조단계;
    포도, 배, 매실, 케일, 호박, 양파, 무, 당근, 양배추, 미나리, 연근, 감자, 고구마, 밤, 우엉, 부추, 생강, 사과, 밀감, 미역, 다시마, 파래, 키위, 표고버섯, 토란, 샐러리, 쑥, 복숭아, 자두, 대추, 가지, 오이, 마, 파프리카로 구성된 식물성 원료 혼합물에 설탕 및 상기 식물성 유산균을 첨가하여 1~3개월 동안 20 내지 30 ℃에서 발효시킨 후에 액을 추출하는 식물성 원료 혼합물 발효 효소액 제조단계;
    상기 마늘 발효 효소액과 상기 식물성 원료 혼합물 발효 효소액을 혼합하는 혼합단계;
    상기 혼합된 발효 효소액에 차가버섯 분말을 넣어서 반죽을 하는 단계; 및
    상기 차가버섯 반죽에 식물성 유산균을 넣어서 5~6개월간 20~30℃에서 발효시켜서 액을 추출하는 차가버섯 발효 효소액 제조단계를 포함하여 구성된 것을 특징으로 한 차가버섯 발효 효소액 제조방법.
    Sugar and Lactococcus lactis KACC13877, Lactobacillus plantarum KACC11451, and Lactobacillus casei KACC12413 were added to fresh garlic for 20 to 1 month. Garlic fermentation enzyme liquid production step of extracting the liquid after fermentation at 30 ℃;
    Grape, Pear, Plum, Kale, Pumpkin, Onion, Radish, Carrot, Cabbage, Buttercup, Lotus root, Potato, Sweet potato, Chestnut, Burdock, Leek, Ginger, Apple, Citrus, Wakame, Kelp, Blue sea, Kiwi, Shiitake, Taro Botanical extract of the liquid after fermentation at 20 to 30 ℃ for 1 to 3 months by adding sugar and vegetable lactic acid to the vegetable raw material mixture consisting of celery, wormwood, peaches, plums, jujube, eggplant, cucumber, hemp, paprika Raw material mixture fermentation enzyme solution manufacturing step;
    Mixing the garlic fermentation enzyme solution and the vegetable raw material mixture fermentation enzyme solution;
    Putting dough into chaga powder in the mixed fermentation enzyme solution; And
    Chaga mushroom fermentation enzyme solution manufacturing method comprising the step of putting the vegetable lactic acid bacteria in the chaga dough and fermentation at 20 ~ 30 ℃ for 5-6 months to extract the solution of chaga mushroom fermentation enzyme solution.
  2. 제1항에 있어서,
    상기 마늘 발효 효소액 70~90 중량%와 상기 식물성 원료 혼합물 발효 효소액 10~30 중량%를 혼합하는 것을 특징으로 한 차가버섯 발효 효소액 제조방법.
    The method of claim 1,
    Chagar mushroom fermentation enzyme liquid production method characterized in that the mixture of 70 ~ 90% by weight of the garlic fermentation enzyme liquid and 10 ~ 30% by weight of the vegetable raw material mixture fermentation enzyme liquid.
  3. 삭제delete
  4. 삭제delete
  5. 제1항에 있어서,
    상기 차가버섯 발효 효소액 제조단계에는 발효 효소액을 추출하여 1~4개월 동안 30 내지 38 ℃에서 숙성시키고, 다시 25 내지 30 ℃에서 3~6개월 동안 숙성시킨 후에 18~25 ℃에서 또 숙성시키는 과정을 더 포함하는 것을 특징으로 한 차가버섯 발효 효소액 제조방법.
    The method of claim 1,
    The chaga mushroom fermentation enzyme solution manufacturing step extracts the fermentation enzyme solution and aged at 30 to 38 ℃ for 1 to 4 months, and further aged at 25 to 30 ℃ for 3 to 6 months and then aged at 18 to 25 ℃ Chaga mushroom fermentation enzyme liquid production method characterized in that it further comprises.
KR1020120071631A 2012-07-02 2012-07-02 Manufacturing method of inonotus obliquus KR101236340B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120071631A KR101236340B1 (en) 2012-07-02 2012-07-02 Manufacturing method of inonotus obliquus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120071631A KR101236340B1 (en) 2012-07-02 2012-07-02 Manufacturing method of inonotus obliquus

Publications (1)

Publication Number Publication Date
KR101236340B1 true KR101236340B1 (en) 2013-02-22

Family

ID=47900034

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120071631A KR101236340B1 (en) 2012-07-02 2012-07-02 Manufacturing method of inonotus obliquus

Country Status (1)

Country Link
KR (1) KR101236340B1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380095B1 (en) 2013-05-09 2014-04-01 김성수 A method for preparing meat aging Chaga
CN104207149A (en) * 2014-08-06 2014-12-17 金寨县万紫千红农业科技开发有限公司 Food-use organic enzyme and preparation method thereof
CN105231166A (en) * 2015-09-29 2016-01-13 江苏阜丰生物科技有限公司 Active ferment with high SOD content and preparation method thereof
KR101751788B1 (en) * 2014-11-12 2017-06-28 강수지 Wild plant complex fermented liquid, and manufacturing method thereof
KR101767585B1 (en) 2017-06-21 2017-08-11 강수지 Wild plant complex fermented liquid, and manufacturing method thereof
CN107874186A (en) * 2017-11-23 2018-04-06 五河童师傅食品有限公司 A kind of preparation method of instant carrot piece

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044329A (en) * 2001-02-07 2001-06-05 김혜자 Preparation method of fermented liquid base and functional foods
KR20100101258A (en) * 2009-03-09 2010-09-17 주식회사 엘씨에스바이오텍 Methods for fermentation of natural plants or herbal medicines and fermented products using the same methods
KR20110121246A (en) * 2010-04-30 2011-11-07 오숙자 Natural functional food for anti-obesity wellbeing diet and its producing method
KR101118678B1 (en) * 2009-07-30 2012-03-07 농업회사법인주식회사 다사랑 The alicomia Herbaceal Fermented Sap and the Method for Manufacturing Salicomia Herbaceal Fermented Sap

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044329A (en) * 2001-02-07 2001-06-05 김혜자 Preparation method of fermented liquid base and functional foods
KR20100101258A (en) * 2009-03-09 2010-09-17 주식회사 엘씨에스바이오텍 Methods for fermentation of natural plants or herbal medicines and fermented products using the same methods
KR101118678B1 (en) * 2009-07-30 2012-03-07 농업회사법인주식회사 다사랑 The alicomia Herbaceal Fermented Sap and the Method for Manufacturing Salicomia Herbaceal Fermented Sap
KR20110121246A (en) * 2010-04-30 2011-11-07 오숙자 Natural functional food for anti-obesity wellbeing diet and its producing method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380095B1 (en) 2013-05-09 2014-04-01 김성수 A method for preparing meat aging Chaga
CN104207149A (en) * 2014-08-06 2014-12-17 金寨县万紫千红农业科技开发有限公司 Food-use organic enzyme and preparation method thereof
KR101751788B1 (en) * 2014-11-12 2017-06-28 강수지 Wild plant complex fermented liquid, and manufacturing method thereof
CN105231166A (en) * 2015-09-29 2016-01-13 江苏阜丰生物科技有限公司 Active ferment with high SOD content and preparation method thereof
KR101767585B1 (en) 2017-06-21 2017-08-11 강수지 Wild plant complex fermented liquid, and manufacturing method thereof
CN107874186A (en) * 2017-11-23 2018-04-06 五河童师傅食品有限公司 A kind of preparation method of instant carrot piece

Similar Documents

Publication Publication Date Title
Ashraf et al. Date and date processing: a review
CN102669658B (en) Preparation method of plant enzyme food
CN104223036B (en) Being fermented using composite bacteria improves the method for plant enzyme food local flavor and texture
Šamec et al. White cabbage (Brassica oleracea var. capitata f. alba): botanical, phytochemical and pharmacological overview
US9441257B2 (en) Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
JP4521447B2 (en) Method for producing enzyme-containing health food and health food
KR100895110B1 (en) Black garlic fermented by natural herb, processes for the preparation thereof, and health food comprising the same
CN102499403B (en) Compound fruit vinegar beverage and preparation method thereof
KR100972116B1 (en) Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation
JP5297294B2 (en) Method for enriching gingerols
KR100826902B1 (en) Manufacturing method for a fermented functional traditional oriental medicine
KR101906304B1 (en) Functional kimchi and manufacturing method thereof
US9060542B2 (en) Chlorella extract-containing product and method for improving the storage stability of the same
KR100891608B1 (en) Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation
KR100916518B1 (en) The manufacturing method of picked radish containing natural-pigment and fruit-flavored, and the picked radish thereof
KR101467837B1 (en) Manufacturing method of fermented red ginseng extract with enhanced ginsenosides Rg3 and antioxidant activity
CN101194646A (en) Natural antisepsis fresh-keeping agent special for fresh cut vegetables
KR101136085B1 (en) method for manufacturing the fermentation broth of plants
CN103027293A (en) Method for preparing antrodia camphorata ferment
CN107348272A (en) A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof
CN102113552B (en) Processing method for preserving fruits and vegetables at room temperature
KR101591708B1 (en) The natural brewing vinegarmade use beauveria sp, and its producing method
CN105285537A (en) Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce
JP2012012363A (en) Mineral absorption enhancer
KR101178420B1 (en) Salted-fermented food comprising lentinus edode and manufacturing method thereof

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee