KR101273327B1 - Manufacturing method of composition of enzyme for coffee creamer replacement, composition of enzyme for coffee creamer replacement manufactured by the same and enzyme coffee mix using thereof - Google Patents

Abstract

PURPOSE: A manufacturing method of enzyme composition for substituting coffee creamer is provided to neutralize the caffeine in the coffee and express a soft coffee flavor. CONSTITUTION: A first medicinal plant fermentation is obtained by inoculating and fermenting filamentous fungus selected from a group of Aspergillus oryzae, Aspergillus niger, Aspergillus sojae, Trichoderma reesei, and Rhizopus oryzae about 1000 parts by weight of medicinal plant condensed products. A second medicinal plant fermentation is obtained by inoculating and fermenting yeast selected from Saccharomyces cerevisiae or Saccharomyces ellipsoideus about a first medicinal plant fermentation. A medicinal plant fermentation granulate is obtained by putting and granulating 90-110 parts by weight of fermented diluting agent about 100 parts by weight of a second medicinal plant fermentation. An enzyme composition for substituting coffee creamer is manufactured by drying medicinal plant fermentation pulp with hot air. The medicinal plant fermentation comprises 5-20 wt% of ginseng, 10-20 wt% of burdock, 10-30 wt% of lotus leaf, 10-30 wt% of mate, 10-30 wt% of dried orange peel, and 10-30 wt% of jujube.

Description

Manufacturing method of composition of enzyme for coffee creamer replacement, Composition of enzyme for coffee creamer replacement manufactured by the same and enzyme coffee mix using pretty}

The present invention relates to a method for preparing an enzyme composition for replacing coffee creamer, an enzyme composition for replacing coffee creamer, and an enzyme coffee mix using the same. More specifically, by using an enzyme composition instead of a coffee creamer, the fat content is remarkably increased. Enzymes for coffee creamer reduction, rich in vitamins and minerals, excellent in antioxidants and toxic substances, and fermented with coffee and sugar to neutralize coffee's caffeine as well as produce a smooth coffee taste and flavor The present invention relates to a method for preparing a composition, an enzyme composition for replacing coffee creamer, and an enzyme coffee mix using the same.

Instant coffee mix is an instant food that can be poured into water to make coffee. Such instant coffee mix is generally manufactured by roasting, pulverizing, extracting, concentrating and processing the coffee beans into powder after drying.

Coffee Mix is a blend of instant coffee, coffee creamer and sugar, of which coffee creamer softens the natural taste of the coffee and enhances the whitening effect. It mainly uses vegetable cream. Vegetable creams are processed with vegetable oil as the main ingredient and food additives, usually 30-45% vegetable oils, 30-70% sugars, 2-10% protein, 2-10% emulsifiers and buffers. It contains. Among these, vegetable oils and oils are generally distributed as vegetable hardening oils solidified through a hydrogenation reaction to improve the stability of liquid oils. Vegetable hardened fats and oils are almost 100% saturated fat. Excessive intake of saturated fats can affect total cholesterol and LDL cholesterol in the blood and can lead to cardiovascular diseases such as atherosclerosis.

In order to solve the above problems, Korean Patent Publication No. 10-0909610 (2009.09.29.) Discloses a fat content reduced coffee creamer and its manufacturing method. The coffee creamer has the advantage of slightly reducing fat content, but still has a problem of containing vegetable oils.

Meanwhile, Korean Laid-Open Patent Publication No. 10-2009-0040774 (2009.04.27.) Discloses instant coffee using powder instead of coffee creamer. The instant coffee has the advantage of significantly reducing fat content, but there is a problem that tastes bitter.

Accordingly, the present inventors use the enzyme composition instead of the coffee creamer, significantly reduce fat content, rich in vitamins and minerals, excellent antioxidant and degrading toxic substances, and fermented coffee and sugar, thereby using caffeine in coffee. An enzyme composition for replacing coffee creamer and an enzyme coffee mix using the same have been developed that not only neutralize but also express soft coffee taste and flavor.

KR 10-0909610 B1 2009.09.29. KR 10-2009-0040774 A 2009.04.27.

An object of the present invention is to use the enzyme composition instead of the coffee creamer, significantly reduce fat content, rich in vitamins and minerals, excellent antioxidant and degrading toxic substances, and by fermenting coffee and sugar, The present invention provides a method for preparing an enzyme composition for replacing coffee creamer, an enzyme composition for replacing coffee creamer, and an enzyme coffee mix using the same.

In order to achieve the above object, the present invention provides the following means.

The present invention comprises adding 5 to 8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1); Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2); (Aspergillus oryzae) to the Aspergillus duck chair relative to the herbal concentrate 100 parts by weight, nigeo Aspergillus (Aspergillus niger ), Aspergillus sojae , Trichoderma reesei ) and Rhizopus oryzae ( Rhizopus oryzae ) inoculated 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of fermentation for 20 to 30 hours at 35-40 ℃ to obtain a primary herbal fermentation ( Step 3); Saccharomyces per 100 parts by weight of the primary herbal fermentation ( Saccharomyces cerevisiae ) or Saccharomyces ellipsoidus 0.1 to 1.0 parts by weight of any one or more of the selected yeast diluted in sterile water and then inoculated, fermented at 35-40 ℃ for 30-40 hours secondary herbal fermentation Obtaining water (step 4); 90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And hot air drying the herbal fermented granules at 40 to 50 ° C. to prepare an enzyme composition for replacing coffee creamer (step 6); Including, but the herb mixture is 5 to 20% by weight, burdock 10 to 30% by weight, 10-30% by weight lotus leaf, 10-30% by weight of mate, 10-30% by weight of the dermis and jujube 10-30 It provides a method for producing a coffee creamer replacement enzyme composition comprising a weight percent.

With respect to 100 parts by weight of the medicinal herb mixture may be added at least 10-20 parts by weight of any one selected from the group consisting of cinnamon, leaflet, lotus root and ginger.

In addition, the present invention. It provides a coffee creamer replacement enzyme composition characterized in that it is prepared by the manufacturing method.

In addition, the present invention, 10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing the coffee creamer and 20 to 50% by weight of sugar, the coffee is any one of fermented coffee beans or instant coffee The sugar is used to provide an enzyme coffee mix, characterized in that using any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

In addition, the present invention, adding 5 to 8 parts by weight of purified water to 1 part by weight of the herbal mixture and hot water extraction for 7 to 9 hours at 85 ~ 95 ℃ to obtain a herbal extract (step 1); Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2); Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3); 0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4); 90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And hot air drying the herbal fermented granules at 40 to 50 ° C. to prepare an enzyme composition for replacing coffee creamer (step 6); Including, but the herb mixture is 10-25% by weight of sulfur, 10-25% by weight of raw sulfur, hemp 10-25% by weight, cedar mugwort 10-25% by weight, injectable 10-25% by weight, thistle 5-20% by weight, It provides a method for producing an enzyme composition for replacing coffee creamer, comprising 5 to 20% by weight of maca, 5 to 20% by weight of astronomical dong, and 5 to 20% by weight of cornus oil.

To about 100 parts by weight of the herbal mixture may be added to at least any one selected from the group consisting of tofu, ginseng, wolfberry, Astragalus, Ogapi, Bokbunja, Schisandra chinensis, casualties, Bokryeong, earth and sand and acid powder.

In addition, the present invention provides a coffee creamer replacement enzyme composition, characterized in that the production method.

In addition, the present invention, 10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing the coffee creamer and 20 to 50% by weight of sugar, the coffee is any one of fermented coffee beans or instant coffee The sugar is used to provide an enzyme coffee mix, characterized in that using any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

In addition, the present invention, adding 5 to 8 parts by weight of purified water to 1 part by weight of the herbal mixture and hot water extraction for 7 to 9 hours at 85 ~ 95 ℃ to obtain a herbal extract (step 1); Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2); Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3); 0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4); 90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And hot air drying the herbal fermented granules at 40 to 50 ° C. to prepare an enzyme composition for replacing coffee creamer (step 6); Including, but the herb mixture is 5-20% by weight of painting fruit, 10-25% by weight pomegranate, 10-25% by weight, 10-25% by safflower seed, 5-20% by weight of earth and sand, 5-20% by dermis It provides a method for producing an enzyme composition for a coffee creamer, characterized in that it comprises%, 5-20% by weight, 5-20% by weight and 10-25% by weight of cornus oil.

About 100 parts by weight of the medicinal herb may be added at least any one selected from the group consisting of Schisandra chinensis, medicinal herb, Baekchul, Tobacco, Jujube, Gojija, Dansam, Dangsam, Green Ginseng, Baekbongnyeong and Angelica.

In addition, the present invention provides a coffee creamer replacement enzyme composition, characterized in that the production method.

In addition, the present invention, 10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing the coffee creamer and 20 to 50% by weight of sugar, the coffee is any one of fermented coffee beans or instant coffee The sugar is used to provide an enzyme coffee mix, characterized in that using any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

In addition, the present invention, adding 5 to 8 parts by weight of purified water to 1 part by weight of the herbal mixture and hot water extraction for 7 to 9 hours at 85 ~ 95 ℃ to obtain a herbal extract (step 1); Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2); Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3); 0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4); 90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And hot air drying the herbal fermented granules at 40 to 50 ° C. to prepare an enzyme composition for replacing coffee creamer (step 6); Including, but the herbal mixture is 5-30% by weight of garcinia cambogia, 30-70% by weight of indigestible maltodextrin, 5-20% by weight of Salvia, 5-20% by weight of lotus leaf, 5-20% by weight of mate and 5 ~ It provides a method for producing a coffee creamer replacement enzyme composition comprising 20% by weight.

With respect to 100 parts by weight of the medicinal herb mixture may be added 10 to 20 parts by weight of any one selected from the group consisting of Yulmu, three hundred seconds, eoseongcho, innerwear, ginger, creation, jinjin jingeum and caucus.

In addition, the present invention provides a coffee creamer replacement enzyme composition, characterized in that the production method.

In addition, the present invention, 10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing the coffee creamer and 20 to 50% by weight of sugar, the coffee is any one of fermented coffee beans or instant coffee The sugar is used to provide an enzyme coffee mix, characterized in that using any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

In addition, the present invention, adding 5 to 8 parts by weight of purified water to 1 part by weight of the herbal mixture and hot water extraction for 7 to 9 hours at 85 ~ 95 ℃ to obtain a herbal extract (step 1); Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2); Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3); 0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4); 90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And hot air drying the herbal fermented granules at 40 to 50 ° C. to prepare an enzyme composition for replacing coffee creamer (step 6); Including, but the herb mixture is 10 ~ 40% by weight, 10 ~ 30% by weight, red ginseng 5 ~ 20% by weight, red ginseng 10 ~ 20% by weight, 10 ~ 20% by weight Ogapi and 10 ~ 20% by weight It provides a method for producing a coffee creamer replacement enzyme composition comprising a.

20 to 40 parts by weight of any one or more selected from the group consisting of ganmundong, peony and licorice may be added to 100 parts by weight of the herbal mixture.

In addition, the present invention. It provides a coffee creamer replacement enzyme composition characterized in that it is prepared by the manufacturing method.

In addition, the present invention, 10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing the coffee creamer and 20 to 50% by weight of sugar, the coffee is any one of fermented coffee beans or instant coffee The sugar is used to provide an enzyme coffee mix, characterized in that using any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

Enzyme coffee mix according to the present invention by using the enzyme composition instead of coffee creamer, significantly reduced fat content, rich in vitamins and minerals, excellent antioxidant and toxic substance decomposition ability, coffee and sugar by fermentation, Not only neutralizes caffeine, but has the advantage of expressing a smooth coffee flavor and flavor.

Hereinafter, the present invention will be described in detail.

First, a method for preparing an enzyme composition for replacing coffee creamer according to the present invention will be described.

Method for producing an enzyme composition for coffee creamer replacement of the present invention,

Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);

Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);

(Aspergillus oryzae) to the Aspergillus duck chair relative to the herbal concentrate 100 parts by weight, nigeo Aspergillus (Aspergillus niger ), Aspergillus sojae , Trichoderma reesei ) and Rhizopus oryzae ( Rhizopus oryzae ) inoculated 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of fermentation for 20 to 30 hours at 35-40 ℃ to obtain a primary herbal fermentation ( Step 3);

Saccharomyces per 100 parts by weight of the primary herbal fermentation ( Saccharomyces cerevisiae ) or Saccharomyces ellipsoidus 0.1 to 1.0 parts by weight of any one or more of the selected yeast diluted in sterile water and then inoculated, fermented at 35-40 ℃ for 30-40 hours secondary herbal fermentation Obtaining water (step 4);

90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And

Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);

.

Step 1 is a step of obtaining 5 ~ 8 parts by weight of purified water to 1 part of the herbal mixture and extracting hot water at 85 ~ 95 ℃ for 7-9 hours. The step of washing the herbal medicine may be added before the step 1.

The herbal mixture includes 5-20% by weight of ginseng, 10-30% by weight of burdock, 10-30% by weight of lotus leaf, 10-30% by weight of mate, 10-30% by weight of dermis and 10-30% by weight of jujube do.

The ginseng (Panax Ginseng) is a plant belonging to the family Arboraceae, the main components are panaxdiol, panaxatriol, olenolic acid, polypeptide (polypeptide), pectin, amino acids, sugars In addition, protein-containing polysaccharides and anticomplementary activity polysaccharides having bioprotective functions have been isolated and reported from Korean ginseng. Efficacy effects are known to have liver protection, fatigue recovery, stress suppression, blood pressure control, glucose metabolism, anticancer action and hematopoietic action.

The burdock is a biennial herb of the Campanula Asteraceae, whose roots are grown for edible purposes. These burdock converging on ulcers, burns, etc., and detoxification and sweating on diseases that accumulate waste products and toxins in the body such as acne and head rashes. There is a function. In addition, burdock helps secrete sex hormones and improves the brain. Burdock's fiber stimulates the intestines to help digestion, suits and waste products, and is effective in constipation. In the present invention, the root of burdock is used.

The lotus leaf is the leaf of the lotus, headache and dizziness, hemostasis, postpartum blood treatment, enuresis, detoxification is used.

The mate is an evergreen sub-tree of 6-metre-rapeaceae, with its leaves containing about 2% caffeine and a tannin, resin, and some essential oils. Caffeine in Mate leaves is known to have no side effects, such as nerve hypersensitivity, lethargy and deprivation, and it is known to clear the mind and maintain stamina. In the present invention, mate leaves are used.

The dermis is the fruit of the mature fruit of the tangerine and related plant belonging to the Rheumaceae, the main pharmacological action is the increase of lipase activity, anti-allergic effect, suppression of contraction of uterine muscle, sedative effect, capillary permeability inhibition and capillary strengthening Prevents arteriosclerosis and hypertension.

The jujube is a fruit of jujube tree, high in sugar and excellent in flavor, anti-aging, strengthening of the internal organs, nervous breakdown, anemia treatment, anorexia, skin nourishment and toxic effects are neutralized.

With respect to 100 parts by weight of the medicinal herb mixture may be added at least 10-20 parts by weight of any one selected from the group consisting of cinnamon, leaflet, lotus root and ginger.

The cinnamon refers to a thin branch dried by peeling the roots, stems and branches of the cassia (Cercidiphyllum japonicum), or dried without peeling. Cinnamon peel contains cinnamic aldehyde and cinnamic acid, which make up the majority of tannins and essential oils, and is effective in antipyretic, analgesic, dry, antibacterial and antiviral effects. Known.

The foliar leaf refers to the leaves of perilla, anemia, sweating, fever, analgesic, bronchitis, seawater, asthma, expectoration, gastroenteritis, digestion, dizziness and pain in the body, nasal congestion and runny nose, as an antidote when poisoning by fish use.

The lotus root is a perennial plant, the main component is mostly starch with sugar, and contains rich minerals, vitamins, amino acids, asparagine, azinin, thyroxine, pectin, chlorogenic acid, iron, tannin and the like. The intake of lotus root is effective in the production and promotion of bone, prevention of constipation, maintenance of skin health, prevention of gastric ulcers and gastritis, removal of toxins in the body and prevention of hypertension.

The ginger is grown as a vegetable but is widely used as a spice, edible, medicinal. In herbal medicine, dried root stem is used as a health medicine, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.

Step 2 is a step of obtaining a herbal concentrate by concentrating the filtrate filtered the herbal extract to 45 ~ 55 Brix (Brix) using a concentrator.

In step 3, the filamentous fungus is a fungus that can be easily seen by the human eye, and unlike yeast, a large amount of mycelia and spores are produced.

In step 4, the yeast produces various bioactive substances such as amino acids and polysaccharides during fermentation. It is preferable to dilute in the sterile water corresponding to 30 to 40 parts by weight based on 1 part by weight of the yeast, and then sprinkled with the primary herbal fermentation.

The fermented excipient in step 5 may be prepared by mixing corn starch and lactose in a weight ratio of 1: 9-3: 7, and then fermenting the mixed corn starch and lactose in the same manner as in steps 3 and 4. have.

The present invention also provides an enzyme composition for replacing coffee creamer prepared by the above method.

Coffee creamer replacement enzyme composition according to the present invention has the effect of improving the blood circulation and warming the body to improve immunity.

Next, as another embodiment of the present invention, a coffee creamer replacement enzyme composition will be described.

The coffee creamer replacement enzyme composition is prepared in the same manner as the preparation method, but the herbal mixture used therein is as follows.

Herbal mixtures used in the enzyme composition for coffee creamer replacement is 10-25% by weight of sucrose, 10-25% by weight of raw sulfur, 10-25% by weight, 10-25% by weight of cedar, 10-25% by weight of shochu, thistle 5 ˜20 wt%, maca 5-20 wt%, astronomical dong 5-20 wt%, and cornus oil 5-20 wt%.

Sukjihwang is a perennial plant belonging to Scrophulariaceae, which is a medicinal plant of perennial herbaceous rhizome apophoretic to yellow rice wine. It is used for symptoms such as heat, sore throat, and thirst caused by the sore and painful body and weakness of the body. It mainly acts on the meridians of the liver, heart, and kidneys, but it is also known to act on the symposium, liver, and biliary tract.

The live papilla leads to the raw of the paprika root and is used to control the blood.

The hemp is a vine perennial grass belonging to the genus Liliaceae, a monocotyledonous plant. The effect is to strengthen the stamina, strengthen stamina and diabetes treatment, improve energy, protect the stomach wall, hypertension, improve brain activity, strengthen the lungs, improve bronchial function.

Artemisia capillaries is an annual herb belonging to Compositae and is used for diuretics or jaundice.

The infusion can have a good effect on stomach ulcer, colon cancer, constipation, stamina, blood pressure normalization, diabetes, hangover. Shovel grows well in the sun in the mountains of Korea. The taste is sweet, spicy and bitter, and the nature is warm and nonpoisonous.

The thistle ( Cirsium japonicum ) is a perennial herb belonging to the Asteraceae family, distributed in Korea, Japan and northeast China. Thistle has diuretic, detoxification, hemostasis and tonic effects, and is used to treat menstrual irregularities, uterine fibroids, anemia, bleeding, and bleeding. Thistle also inhibits lipids and oxidation and promotes alcohol detoxification, which has a protective effect on the liver. Decreases the concentration of total cholesterol and triglycerides in the liver, thus delaying liver damage and reducing serum lipid content in hyperlipidemia.

The maca (Lepidium meyenii) is a plant belonging to the Cruciferaceae and is a perennial plant grown in the high altitudes of 4,000m above the Andes of Peru, one of South American countries, and its roots, which are similar to potatoes, are used as a major food resource for indigenous Peruvians. have. Maca is known to have an antioxidant effect due to its high total phenol content, excellent scavenging activity of DPPH radicals, peroxide anion radical removal effect, tyrosinase inhibitory activity, and the like.

The Asparagi Tuber is a perennial herbaceous astronomical ganglia belonging to the genus Lilium and Blizzard, and is mainly used for respiratory diseases and skin diseases, and as a result of the consent, the astronomical dong helps lung function, cough, asthma, stroke, and diuretic effects. It is described as being used for.

The cornus is dried mature fruit of the deciduous arborescent tree belonging to the Cornaceae family, and enhances the activity of the immune cells to enhance the immunity, and also has a certain anti-cancer effect, the nature is warm and tastes sour or steamed. It acts on the liver and kidneys. Replenishes the function of the liver, kidneys and catches semen outflow.

To about 100 parts by weight of the herbal mixture may be added to at least any one selected from the group consisting of tofu, ginseng, wolfberry, Astragalus, Ogapi, Bokbunja, Schisandra chinensis, casualties, Bokryeong, earth and sand and acid powder.

The larvae are deciduous trees belonging to the larvae family, the pharmacological action of the larvae, direct expansion to the vascular smooth muscle, causing blood pressure to lower blood pressure, anti-aging, and strengthens blood cholesterol.

The bokbunja is a deciduous shrub with rosaceae and is a honeymoon plant. In Oriental medicine, the fruit is called bokbunja and is used as a refreshing, jigal, tonic medicine. It is effective in strengthening the fragile constitution, helping to recover the damaged body, improving sexual function, and improving the color of the skin. In addition, it is effective in invigorating the five intestines and warming the stomach to boost energy, and it is effective in strengthening the liver and brightening eyes.

The Schisandra chinensis is a perennial vine that belongs to the Schizandraceae family. Schisandra chinensis, fever down, nourish the essence, stop thirst, heal diarrhea, dysentery, strengthen the body, protect the liver with nourishment, tonic medicine, replenish the man's semen.

The casualty is a biennial herb of Apiaceae, which warms the kidneys and raises the yang to apply to the symptoms such as male immorality and female infertility. It has been used for a long time as a nourishing tonic food. Because it has a tendency to nourish yang, it is used as an ingredient of a stamina or a medicine.

The Poria cocas is a fruiting body of Bokyeong, which is a fungus with a fungus with a fungus that is parasitic fungi parasitic around pine roots. Mainly pulmonary pulsation and deceitfulness of gods to ward off urine clogged by edema and disease, etc. It is known to be effective in diuretic action.

The medicinal herb is a rhizome removed from the skins of the yams and yams of the family Dioscoreaceae, and has a flat nature, tastes and acts on the spleen, lungs and kidneys. Reinforcement And Reap Semen

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Next, as another embodiment of the present invention, a coffee creamer replacement enzyme composition will be described.

The coffee creamer replacement enzyme composition is prepared in the same manner as the preparation method, but the herbal mixture used therein is as follows.

Herbal mixture used in the enzyme composition for coffee creamer replacement is 5 to 20% by weight of fig tree fruit, 10 to 25% by weight of pomegranate, 10 to 25% by weight of astragalus, 10 to 25% by weight of safflower seed, 5 to 20% by weight of earthworms, 5-20 wt% dermis, 5-20 wt% crust, 5-20 wt% Baeksuo and 10-25 wt% cornus.

The painting tree is a scientific name Sophora japonica, belongs to the legumes, and the fruit is called a fruit or a shell. Painting fruit promotes the release of estrogens to alleviate menopausal symptoms and prevent aging.

The pomegranate is a pomegranate fruit, and the natural estrogen contained in a large amount in the pomegranate is very similar to that of the female hormone estrogen. Estrogens are responsible for preventing atherosclerosis, inhibiting vasoconstriction, skin and hair beauty, preventing urinary and incontinence, self-cleaning of the vagina, stroke, preventing and improving dementia, development of the uterus, proliferation of the lining, development of the mammary gland and secondary sexual characteristics. Is a hormone.

The Astragalus membranaceus is a perennial herb belonging to the dicotyledonous rosewood legume, and the main components are alkaloids, amino acids, aspartic acid, mucus, starch, sucrose, glucose, fiber, vitamin B, etc. Warm. Mainly affects parenteral, menopause and nerves, colonoscopy, and trichophytosis. Its effects on cold, diuretic and small types are used for physical weakness, fatigue boredom, deprivation of blood loss, uterine deprivation, visceral sewage, peripheral nerve and peripheral nerve. It is known to be effective in circulating blood, increasing the resistance of capillaries, and removing the excitatory effect, lowering blood pressure, and inflammation of the central nervous system.

The safflower seed has been used in Korea, China and Japan for sedation and blood, etc., and serotonin derivatives, lignans and flavonoids of safflower seed are phytoestrogens with estrogen-like activity, which promotes bone formation and promotes osteoporosis in menopausal women. It can be prevented.

The earthworm (Cuscta japonica choisy) refers to the seeds of the annual ginseng, a vine plant belonging to the meeraceae family, and tastes very sweet and flat, and is used for nourishing, gangjeong, tonic, sonic, oil well, dream snow, low back pain. Improves energy, improves energy, improves liver, brightens eyes and ears, improves pain in the lower back and knees, and is especially effective for treating male sexual dysfunction and erectile dysfunction. It is known that it improves the macrophages and also has a whitening effect, which is good for skin such as blemishes, freckles, and blotch.

The crust is ridge Citrus Dried immature fruit of aurantum ( Rucentce and Rutacceae), temper is cold and nontoxic, taste is bitter and spicy. Efficacy enhances the excitability of the smooth muscles of the stomach and uterus and also regulates gastrointestinal interaction.

The Cynanchum wilfordii is a vine perennial herb that is the root of the woopiso, and it has been reported that the known ingredient contains cynanchol.

About 100 parts by weight of the medicinal herb may be added at least any one selected from the group consisting of Schisandra chinensis, medicinal herb, Baekchul, Tobacco, Jujube, Gojija, Dansam, Dangsam, Green Ginseng, Baekbongnyeong and Angelica.

The extract (Atractylodis Macrocephalae Rhizoma) is a dried stem of the shovel belonging to the genus (Compositae).

The larva is a deciduous arborescent tree belonging to the genus Camellia family, well-known tonic, soothing, analgesic, etc., and has a blood pressure-lowering effect, which is used to prevent diseases such as lumbar neuralgia, lactic acid and hypertension.

The ginseng is a perennial grass belonging to the bellflower family and contains alkaloids, vitamin B group, saponin, sucrose, glucose, inulin, starch, mucus, etc., expectorant effect, tonic effect, chronic wasting disease, chronic respiratory disease, anemia and stomach, Chronic gastroenteritis is used to stabilize the mind and is good for gastric disease, pulmonary tuberculosis and leukemia.

The rust is referred to as antler, while the soft horns of deer and cognate animals are called rust antler. Green tea contains high levels of proline, lysine and serine in amino acids and contains sex hormones estrogen, estradiol and sphingomyelin djangoside.

The Baekbongryeong is a mushroom parasitic on the roots of pine, activated carbon or sponge-like micropores are made of a lot of dietary fiber is activated by adsorbing nutrients while slowly releasing nutrients from the liver to fat to prevent the complete combustion.

The Angelica gigas Angelica gigas Nakai, a perennial herb belonging to the family of Buttercup (Umbelliferae) dried the roots. Consists of essential oils and decousins, sedating beta sitosterol, sucrose, nicotinic acid and folic acid. Various women's diseases, menstrual disorders, menstrual cramps, anemia, poor uterine development, postpartum blood deficiency, menopausal disorders, etc. are effective throughout the female hormone secretion is effective. Recent studies have shown that donkeys have an excellent effect on cellular immune responses. In oriental medicine, it is warm in nature, sweet in taste, and works in the heart, liver and spleen. It replenishes and harmonizes the blood, regulates menstruation, and keeps the stool well.

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Next, as another embodiment of the present invention, a coffee creamer replacement enzyme composition will be described.

The coffee creamer replacement enzyme composition is prepared in the same manner as the preparation method, but the herbal mixture used therein is as follows.

The herbal mixture used in the enzyme composition for coffee creamer replacement is 5 to 30% by weight of garcinia cambogia, 30 to 70% by weight of indigestible maltodextrin, 5 to 20% by weight of salvia, 5 to 20% by weight of lotus leaf, 5 to 20% by weight of mate % And turmeric 5-20% by weight.

The Garcinia cambogia (Garcinia cambogia) is a tropical fruit tree of the family Guttigerae native to Southeast Asia, including India, (-)-hydroxycitric acid, an active ingredient of the Garcinia cambogia bark extract, blocks the body's fat synthesis pathway and glycogen Switch to synthetics to increase energy production, resulting in weight loss effects. In the present invention, fruit extract powder of Garcinia cambogia is used.

The indigestible maltodextrin (Resistant Maltodextrin) is a dietary fiber that is difficult to digest in the human body, it is characterized by having a polymer carbohydrate structure of higher carbohydrate polymerization than normal maltodextrin.

The Dansam belongs to the roots of Lamiaceae and Labiatae, and it is native to China. It is a perennial herb, and the red pigment is deposited on the epidermis of coarse root. It also uses dried rhizome (rhizomae) as a medicinal herb. It is known that this is. Salvia has coronary artery dilation, which significantly increases blood flow and activates lipid metabolism.

Curcuma longa is a perennial herb of ginger family, and curcumin, a representative component of turmeric, reduces blood cholesterol levels by promoting bile secretion in a hyperlipidemic model. Usually in Korea, turmeric means tuber of turmeric, taste is hot and bitter. In the present invention, the root of turmeric is used.

With respect to 100 parts by weight of the medicinal herb mixture may be added 10 to 20 parts by weight of any one selected from the group consisting of Yulmu, three hundred seconds, eoseongcho, innerwear, ginger, creation, jinjin jingeum and caucus.

The yulmu is a one-year-old herbaceous plant belonging to Gramineae, which is also known as Uiin, which has been removed from the fruit peel of yulmu, and has been used in herbal medicine for anti-inflammatory, diuretic and drainage. Pharmacological action is reported to have analgesic action, anticancer action, NK cells increase action.

Samgirus (Saururus chinensis) is a perennial plant of the dicotyledonous pepper tree, Tricotaceae. Its main ingredients include quercitrin, isoquercitrin, and pravonoids. . Due to poisoning due to pollutants and liver disease, ascites is filled, it is effective in the treatment of nephritis, edema, moist fever, clearing, and others, and it has been shown to be effective in treating liver diseases such as hepatitis and cirrhosis and diabetes, and to treat hypertension and arteriosclerosis. Effective in preventing and

The fish herb is a perennial plant belonging to more than three hundred, the scientific name is called Houttuynea cordata Thunb and the main ingredients are decanoyl acetaldehyde, metone, myrsen, loupic aldehyde, capric, quercitrin, quercetin, isoquer There are thytrin, reynoutrin, hyperrin, methylennonyl ketone, and kodarin, and the special ingredient called querchithrin dilates capillaries and removes toxins from the skin, clearing the skin, analgesic, hemostasis, tissue regeneration, It is known that there are pharmacological effects such as antitussive action.

Raphanus sativus is generally used when blood vessels are weakened and is known to affect proliferating cells for repairing the outer membrane of the nervous system.

The creation is the creation of peeling the outer skin of the shochu liquor, which includes about 1.5% essential oils and carotene, inulin, rubber and alkaloid reactions in the root stem.

Persicae Semen ) is a deciduous arborescent tree belonging to the family Rosaceae, the nucleus of mature fruits of peach or mountain radish. It is used mainly for menstrual disorders and dysmenorrhea as it actively moves the blood and removes blood.

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Next, as another embodiment of the present invention, a coffee creamer replacement enzyme composition will be described.

The coffee creamer replacement enzyme composition is prepared in the same manner as the preparation method, but the herbal mixture used therein is as follows.

Herbal mixtures used in the enzyme composition for coffee creamer replacement, 10 ~ 40% by weight, 10 ~ 30% by weight, 5 ~ 20% by weight red ginseng, 10 ~ 20% by weight wolfberry, 10-20% by weight of Ogapi and Injin mugwort 10 to 20% by weight.

The earth means to dry the barberry. Barn tree is a deciduous tree belonging to the sea buckthorn family, and is known to be good for detoxification, alcohol poisoning, hangover improvement, ear disease and intestinal function, arthritis and leg health, limb rest and blood circulation, and health recovery.

The roots belong to the legumes and used to dry the sun's lumps of perennial Manchurian plants in the sun. Brown root causes flavones extracted from the root root to increase the blood flow in the brain and coronary arteries, has an antimycotic and antipyretic effect, and also has the effect of relaxing muscle spasms.

The red ginseng is a kind of excellent herbal medicine conventionally containing a large amount of effective pharmacological ingredients as a herbal medicine. Red ginseng has a sedative and arousing effect on the central nervous system, and it is known to act on the circulatory system to prevent hypertension or atherosclerosis. It also lowers hematopoietic and blood sugar levels, protects the liver, has anti-inflammatory and anti-tumor effects, protects against radiation, and protects and softens the skin.

The Chinese wolfberry (chinese matrimony vine) is the fruit of the Goji berry of the calliphytic angiosperm, which protects the gods, hydrates the lungs, protects the kidneys, creates the body fluids, proliferates regularly, increases the function of endocrine, and heat resistance by fatigue Remove nutrients and replenish nutrients to strengthen the development of muscles and bones, improve energy, prevent aging and antioxidant activity, improve liver function and blood pressure, protect eyesight and blacken the head.

Ogapi is a deciduous shrub belonging to the family Elmaceae, the root bark of the same plant is used for medicinal purposes. Acanthosides B and D of lignans contained in ogapi are effective for tonic, carbohydrate and fat metabolism, alcohol detoxification, appetite enhancement, blood circulation, warming, constipation improvement and fatty liver, and acanthosides A and C are bone marrow control, It is effective in increasing white blood cells, improving allergic diseases, and recovering quickly after cancer treatment. In the present invention, the bark of the oak tree is used.

The effects of Injin mugwort are rich in nutrients and many active nutrients, vitamins, and minerals that activate liver function, which helps to improve liver function. By toxic wastes from the body, the liver is cleaned and liver detoxification function helps liver metabolism. It is known to be effective for fatigue and physical strength improvement.

20 to 40 parts by weight of any one or more selected from the group consisting of Macmundong, Peony and Licorice may be added to 100 parts by weight of the herbal mixture.

The mammundong is a perennial plant that grows as rhizomes and seeds, and has been used mainly in oriental medicine as a cure for cough and phlegm in Korea and China, and recently, functions such as diabetes treatment, memory enhancement, microbial suppression, and inflammation suppression. There is this.

The peony is the root of the perennial peony with the buttercup jabbie. The pharmacological effect of the central nervous system has a sedative, analgesic effect, and the gastrointestinal and smooth muscle suppression and gastric acid secretion inhibitory effect. Platelet has a thrombus formation inhibitory effect, liver function protection effect and vasodilation action has a mild blood pressure lowering action.

The licorice (Glycyrrhiza uralensis) is a perennial herb belonging to the legumes, it has a function to smooth the metabolism and stabilize the nerves by controlling the intestines. Therefore, it is effective for gastric ulcer and neurosis, and it relieves pain and spasms. Especially it has pharmacological effect on aging skin, blemish skin, acne skin, sensitive skin, etc. Known.

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In addition, the present invention provides an enzyme coffee mix using the enzyme composition for coffee creamer replacement.

Enzyme coffee mix of the present invention comprises coffee 10-30% by weight, coffee creamer replacement enzyme composition 20-60% by weight and sugar 20-50% by weight.

The coffee may be any one of fermented coffee beans or instant coffee. When using instant coffee, it is good to use it without fermenting.

The following describes a method for producing the fermented coffee beans.

Fermented coffee beans production method of the present invention,

Adding 5-8 parts by weight of purified water to 1 part of coffee beans and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);

Concentrating the coffee beans extract to 45 ~ 55 Brix (Brix) to obtain a coffee beans concentrate (step 2);

Beans (Aspergillus oryzae) to the Aspergillus duck character with respect to 100 parts by weight of the coffee concentrate, nigeo Aspergillus (Aspergillus niger ), Aspergillus dust sojae ), Trichoderma reesei ) and Rhizopus oryzae ( Rhizopus oryzae ) inoculated 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of fermentation for 20 to 30 hours at 35-40 ℃ to obtain a primary coffee bean fermentation (Step 3);

Saccharomyces ( Saccharomyces ) based on 100 parts by weight of the primary coffee beans fermentation cerevisiae ) or Saccharomyces ellipsoidus 0.1-1.0 parts by weight of one or more yeasts selected from dilute in sterile water and then inoculated, fermented for 30-40 hours at 35-40 ℃ secondary coffee beans Obtaining a fermentation (step 4); And

Powdering the secondary coffee beans fermented product (step 5);

.

In step 1, the coffee beans are preferably used by grinding.

Step 2 is a step of obtaining a coffee beans concentrate by concentrating the filtrate filtered the coffee beans extract to 45 ~ 55 Brix (Brix) using a concentrator.

It is preferable to dilute in the sterilized water corresponding to 30 to 40 parts by weight with respect to 1 part by weight of the yeast in step 4, and then sprinkled with the primary coffee beans fermentation.

The coffee creamer replacement enzyme composition uses a coffee creamer replacement enzyme composition prepared by the manufacturing method according to the present invention.

The sugar may be any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar.

The following describes a method for producing the fermented brown sugar.

Fermented sulfur sugar production method of the present invention,

The Aspergillus Duck party with respect to 100 parts by weight of brown sugar (Aspergillus oryzae ), Aspergillus niger ), Aspergillus dust sojae ), Trichoderma reesei ) and Rhizopus oryzae ( Rhizopus oryzae ) inoculated 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of fermentation for 20-30 hours at 35-40 ℃ to obtain a primary sugar sugar fermentation (Step 1);

Saccharomyces ( Saccharomyces ) based on 100 parts by weight of the primary sulfur sugar fermentation cerevisiae ) or Saccharomyces ellipsoidus 0.1-1.0 parts by weight of any one or more selected from dilute in sterile water and then inoculated, fermented for 30-40 hours at 35-40 ℃ secondary sugar Obtaining a fermentation (step 2); And

Powdering the secondary brown sugar fermented product (step 3);

.

It is preferable to dilute in the sterile water corresponding to 30 to 40 parts by weight with respect to 1 part by weight of the yeast in step 2, and then sprinkled with the primary sulfur sugar fermentation.

When using the fermented coffee beans, it is preferable to add 0.05 to 0.1 parts by weight of natural flavor liquid based on 100 parts by weight of the enzyme coffee mix. The natural flavor liquid may be used to smell coffee.

7g of the enzyme coffee mix may be packaged and sold as a disposable enzyme coffee mix.

Enzyme coffee mix according to the present invention by using the enzyme composition instead of coffee creamer, significantly reduced fat content, rich in vitamins and minerals, excellent antioxidant and toxic substance decomposition ability, coffee and sugar by fermentation, Not only neutralizes the caffeine, but also has the advantage of a soft coffee taste and flavor.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.

Ginseng, burdock, lotus leaf, mate, dermis and jujube were washed. The washed ginseng 10% by weight, burdock 15% by weight, lotus leaf 15% by weight, Mate 20% by weight, dermis 20% by weight and jujube 20% by weight were mixed to prepare a herbal mixture. 8 parts by weight of purified water was added to 1 part by weight of the herbaceous herb mixture, followed by hot water extraction at 90 ° C. to obtain an herbal extract. The filtered filtrate of the herbal extract was concentrated to 50 Brix (Brix) using a concentrator to obtain a herbal concentrate. In Aspergillus duck chair relative to the herbal concentrate 100 parts by weight of (Aspergillus oryzae ) 0.15 parts by weight and Rhizopus oryzae ) 0.15 parts by weight was added to inoculate and fermented for 24 hours at 38 ℃ to obtain a primary herbal fermentation. Saccharomyces per 100 parts by weight of the primary herbal fermentation ( Saccharomyces cerevisiae ) 0.3 parts by weight of dilution in sterile water, sprinkled with water and fermented at 38 ℃ for 36 hours to obtain a second herbal fermentation. Saccharomyces cerevisiae and sterile water was to be a ratio of 3: 100 by weight.

After mixing corn starch and lactose in a weight ratio of 2: 8, except for the hot water extraction and concentration step in the herbal fermentation method, the fermentation excipients were made in the same manner as the primary fermentation and the secondary fermentation.

The secondary herbal fermented product and the fermented excipient were mixed in a weight ratio of 1: 1, and then granulated in a granulator to obtain herbal fermented granules. The herbal fermented granules were hot air dried at 45 ° C. to prepare an enzyme composition for coffee creamer replacement.

After grinding the coffee beans, the same method as in the above method for preparing the enzyme composition was prepared, but instead of the granulation step, powdered fermented coffee beans were prepared.

Sulfur sugar, except for the hot water extraction and concentration step in the enzyme composition production method, the same as the primary fermentation and secondary fermentation step, and then powdered to make fermented sulfur sugar.

An enzyme coffee mixture was prepared by mixing 25% by weight of the fermented coffee beans, 30% by weight of the coffee creamer replacement enzyme composition, and 45% by weight of the fermented brown sugar.

0.05 parts by weight of liquid natural flavoring coffee was mixed with 100 parts by weight of the enzyme coffee mixture.

In Example 1, an enzyme coffee mix was prepared in the same manner as in the instant coffee instead of the fermented coffee beans, except for not including the natural flavor liquid.

Comparative Example 1

Commercially available coffee mix of D company.

[Experimental Example 1]

The sensory test was performed on the enzyme coffee mix of Example 1, the enzyme coffee mix of Example 2 and the general coffee mix of Comparative Example 1. Well-trained sensory test personnel (3 persons in their 20s, 30s, 40s, and females) were selected to prepare the enzyme coffee mix of Example 1, the enzyme coffee mix of Example 2, and the general coffee mix of Comparative Example 1. Each was put in hot water, stirred and tasted to evaluate by a five-point scale method, and the results are shown in Table 1 on average.

division Example 1 Example 2 Comparative Example 1 Solubility 4.3 4.3 4.3 incense 4.3 4.2 4.2 flavor 4.2 4.0 4.1 Likelihood 4.4 4.2 4.3 1: Very bad 2: Bad 3: Normal 4: Good 5: Very good

From Table 1, it can be confirmed that the enzyme coffee mix of Example 1, the enzyme coffee mix of Example 2, and the coffee mix of Comparative Example 1 have no significant difference in solubility, aroma, taste, and taste.

Therefore, the enzyme coffee mix according to the present invention, by using the enzyme composition in place of the coffee creamer, significantly reduced fat content, rich in vitamins and minerals, excellent antioxidant and degrading toxic substances, fermented coffee and sugar also used By doing so, it not only neutralizes the caffeine of the coffee but also has the advantage of feeling the soft coffee taste and flavor.

Claims (20)

Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);
Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);
Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3);
0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4);
90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And
Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);
Including but not limited to:
The herbal mixture includes 5-20% by weight of ginseng, 10-30% by weight of burdock, 10-30% by weight of lotus leaf, 10-30% by weight of mate, 10-30% by weight of dermis and 10-30% by weight of jujube ,
The fermented excipient is mixed with corn starch and lactose in a weight ratio of 1: 9-3: 7, and then replaced with coffee creamer, characterized in that the fermented mixed corn starch and lactose in the same manner as in step 3 and step 4. Method for producing an enzyme composition for.
The method of claim 1,
Method for producing an enzyme composition for coffee creamer replacement, characterized in that for adding 100 to 20 parts by weight of any one or more selected from the group consisting of cinnamon, leaf, lotus root and ginger with respect to 100 parts by weight of the herbal mixture.
Enzyme composition for a coffee creamer replacement, characterized in that produced by the method of any one of claims 1 or 2.
10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing coffee creamer of claim 3 and 20 to 50% by weight of sugar,
The coffee is any one of fermented coffee beans or instant coffee, and the sugar is any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar enzyme coffee mix.
Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);
Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);
Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3);
0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4);
90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And
Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);
Including but not limited to:
The medicinal herb mixture is 10-25% by weight of sulfur, 10-25% by weight of raw sulfur, 10-25% by weight, 10-25% by weight of cedars, 10-25% by weight, 5-20% by weight of thistle, maca 5-20% by weight, 5-20% by weight of astronomical dong and 5-20% by weight of cornus oil,
The fermented excipient is mixed with corn starch and lactose in a weight ratio of 1: 9-3: 7, and then replaced with coffee creamer, characterized in that the fermented mixed corn starch and lactose in the same manner as in step 3 and step 4. Method for producing an enzyme composition for.
6. The method of claim 5,
Coffee creamer, characterized in that at least 10 to 20 parts by weight of any one selected from the group consisting of tofu, ginseng, wolfberry, Astragalus, Ogapi, Bokbunja, Schisandra chinensis, Casualties, Bokryeong, Tosa and powder Method for producing a replacement enzyme composition.
Enzyme composition for a coffee creamer replacement, characterized in that produced by the method of any one of claims 5 or 6.
10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing coffee creamer of claim 7 and 20 to 50% by weight of sugar,
The coffee is any one of fermented coffee beans or instant coffee, and the sugar is any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar enzyme coffee mix.
Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);
Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);
Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3);
0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4);
90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And
Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);
Including but not limited to:
The medicinal herb mixture is 5-20% by weight of fruit trees, 10-25% by weight pomegranate, 10-25% by weight, 10-25% by safflower seed, 5-20% by weight of earth and sand, 5-20% by weight of dermis, crust 5 ~ 20% by weight, 5-20% by weight and 10-25% by weight of cornus oil,
The fermented excipient is mixed with corn starch and lactose in a weight ratio of 1: 9-3: 7, and then replaced with coffee creamer, characterized in that the fermented mixed corn starch and lactose in the same manner as in step 3 and step 4. Method for producing an enzyme composition for.
The method of claim 9,
Coffee creamer, characterized in that 20 to 50 parts by weight of any one selected from the group consisting of Schisandra chinensis, acid, baekchul, tofu, jujube, goji berry, sweet ginseng, red ginseng, green tea, Baeknyeongyeong, and Angelica per 100 parts by weight of the herbal mixture. Method for producing a replacement enzyme composition.
Enzyme composition for coffee creamer replacement, characterized in that produced by the method of any one of claims 9 or 10.
10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing coffee creamer of claim 11 and 20 to 50% by weight of sugar,
The coffee is any one of fermented coffee beans or instant coffee, and the sugar is any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar enzyme coffee mix.
Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);
Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);
Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3);
0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4);
90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And
Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);
Including but not limited to:
The herbal mixture is 5-30% by weight of Garcinia cambogia, 30-70% by weight of indigestible maltodextrin, 5-20% by weight of Salvia, 5-20% by weight of lotus leaf, 5-20% by weight of mate and 5-20% by weight of turmeric Include,
The fermented excipient is mixed with corn starch and lactose in a weight ratio of 1: 9-3: 7, and then replaced with coffee creamer, characterized in that the fermented mixed corn starch and lactose in the same manner as in step 3 and step 4. Method for producing an enzyme composition for.
The method of claim 13,
Preparation of the enzyme composition for replacing coffee creamer, characterized in that 10 to 20 parts by weight added to any one selected from the group consisting of Yulmu, three hundred seconds, Eochocho, innerwear, ginger, creation, jinjinjin and doin with respect to 100 parts by weight of the herbal mixture Way.
Enzyme composition for a coffee creamer replacement, characterized in that produced by the manufacturing method of any one of claims 13 or 14.
10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for coffee creamer replacement of claim 15 and 20 to 50% by weight of sugar,
The coffee is any one of fermented coffee beans or instant coffee, and the sugar is any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar enzyme coffee mix.
Adding 5-8 parts by weight of purified water to 1 part by weight of the herbal mixture and extracting hot water at 85-95 ° C. for 7-9 hours (step 1);
Concentrating the herbal extract to 45 ~ 55 Brix (Brix) to obtain a herbal concentrate (step 2);
Aspergillus oryzae , Aspergillus niger , Aspergillus sojae , Trichoderma reesei and Rizopus duck with respect to 100 parts by weight of the herbal concentrate. Inoculating 0.1 to 1.0 parts by weight of any one or more fungi selected from the group consisting of Rhizopus oryzae and fermenting at 35 to 40 ° C. for 20 to 30 hours to obtain a primary herbal fermented product (step 3);
0.1 to 1.0 parts by weight of any one or more yeasts selected from Saccharomyces cerevisiae or Saccharomyces ellipsoidus based on 100 parts by weight of the primary herbal fermented product were diluted in sterile water Then inoculated and fermented at 35-40 ° C. for 30-40 hours to obtain a second herbal fermented product (step 4);
90 to 110 parts by weight of the fermented excipient with respect to 100 parts by weight of the second herbal fermented product is granulated in a granulator to obtain herbal fermented granules (step 5); And
Preparing an enzyme composition for replacing coffee creamer by hot air drying the herbal fermented granules at 40 to 50 ° C. (step 6);
Including but not limited to:
The herbal mixture contains 10 to 40% by weight of the earth, 10-30% by weight, red ginseng 5 to 20% by weight, 10-20% by weight of Goji berry, 10-20% by weight of Ogapi and 10-20% by weight of jinjin mugwort,
The fermented excipient is mixed with corn starch and lactose in a weight ratio of 1: 9-3: 7, and then replaced with coffee creamer, characterized in that the fermented mixed corn starch and lactose in the same manner as in step 3 and step 4. Method for producing an enzyme composition for.
18. The method of claim 17,
Method for producing an enzyme composition for coffee creamer replacement, characterized in that 20 to 40 parts by weight of at least one selected from the group consisting of ganmundong, peony and licorice with respect to 100 parts by weight of the herbal mixture.
Enzyme composition for a coffee creamer replacement, characterized in that produced by the method of any one of claims 17 or 18.
10 to 30% by weight of coffee, 20 to 60% by weight of the enzyme composition for replacing coffee creamer of claim 19 and 20 to 50% by weight of sugar,
The coffee is any one of fermented coffee beans or instant coffee, and the sugar is any one selected from the group consisting of brown sugar, organic brown sugar and fermented brown sugar enzyme coffee mix.