KR101331668B1 - Method for Manufacturing the Enzymes-Veniger - Google Patents

Abstract

The present invention uses vinegar undiscolored as a solvent to prevent denaturation, discoloration and microbial propagation of active ingredients that may occur during the extraction process, thereby preventing the deterioration of medicinal components and medicinal plants and natural vinegar (brown rice, black vinegar, Acetic acid from brown rice vinegar) combines dissociation and recombination to create a large amount of new useful enzymes, maximizing the extraction effect of medicinal ingredients of herbs, and producing products that are much more effective in drinking the same amount or a small amount as regular products. In order to extract the medicinal components of the medicinal plant using natural vinegar as a solvent, each of the raw materials reconstituted for each part of the medicinal plant is put in three times the weight of natural vinegar, and the water is vacuum-cold at 65-80 degrees in a natural state. Decoction until the vinegar is 50-70% state and then mixed with the herbal medicinal solution generation step; Initially fermentation of the resulting herbal liquid is concentrated to 50-70% by repeating the sealing and opening at 60 degrees to produce a fermentation liquid, and the initial fermentation step of separating the fermentation liquid of the liquid component and the herbal anvil Wow; At least one subsequent fermentation step of mixing the fermentation additives with the fermentation broth separated in the initial fermentation step to produce a fermentation solution, and mixing the fermentation additives with the fermentation broth re-separated from the fermentation solution; The fermentation broth separated in the subsequent fermentation step relates to a method for producing a fermentation herbaceous enzyme, characterized in that it comprises a natural circulation fermentation step of natural fermentation at room temperature for 3-6 months into a jar of ceramic material.

Description

Method for Manufacturing Fermented Herbal Enzyme {Method for Manufacturing the Enzymes-Veniger}

The present invention relates to a method for producing a fermented herb enzyme, and more particularly, to a method for producing a fermented herb enzyme for extracting useful ingredients of the herb using vinegar as a solvent and then adding an additive thereto for fermentation.

In the past, when vinegar was added, it added functionality of herbs to give functionality, and recently, there was a method of re-fermenting by adding medicinal herbs to brewed vinegar.

There was also a method of adding medicinal herbs to the concentrated brewed vinegar or re-concentrating, or mixing water-rich concentrate with water to make sake, and fermenting the sake to acetic acid.

As a representative method of extracting the conventional herbal ingredients, there is a method of extracting by heating the herbal medicine in purified water at a high temperature.

In other words, the healthy beverage containing the herbal extract and its manufacturing method is using a high-temperature extraction method is heated for 2-5 hours at 90-100 ℃ by adding an active ingredient such as medicinal plants to purified water.

However, when extracting the active ingredients using water as described above, there may be a problem that the active ingredients are denatured during the high temperature extraction process, and also the special components or ingredients such as alkaloids of medicinal plants are not extracted from water or the amount of extraction There is also a problem in terms of efficiency.

On the other hand, the extract may grow microorganisms within a few days depending on the storage condition, and also, such as light flowers mixed with strong roots and dried berries, such as weak deterioration and reduced efficacy due to decoction for a long time.

In addition to the above problems, as health concerns have recently increased, many health drinks using herbal medicines have been developed. However, most products are easy to be deteriorated due to extraction from purified water, and many preservatives are added thereto. The nutritional absorption rate is also low, so it is not as effective as it is taken.

The present invention for solving the above problems provides a method for producing a fermented herbal enzyme to effectively extract the medicinal components of the herb that is not extracted from water using natural vinegar, such as brown rice vinegar, black vinegar, brewed vinegar as a solvent To do this.

In addition, an object of the present invention is to provide a method for producing a fermented herb enzyme, characterized in that after extracting each of the classified herbs classified by flowers, leaves, herbaceous bark separately according to the time required to extract the medicinal components of the herb To do this.

In addition, another object of the present invention, fermented herbal enzyme enzyme to increase the human absorption rate of the active ingredient by breaking the particles finely small by repeating the process of re-fermentation of the additives such as natural fermentation extract in the medicinal herb extracted from medicinal herbs through vinegar In order to provide a method for producing the same.

An object of the present invention, to extract the medicinal components of the medicinal plant using natural vinegar as a solvent, each of the raw materials reconstituted by each part of the medicinal plant in each weight of three times the weight of the natural vinegar in a vacuum bath at 65-80 ℃ And then, decoction until the natural vinegar is 50 ~ 70% state and mixed with a herbal medicine solution; Initially fermentation of the resulting herbal liquid is concentrated to 50-70% by repeatedly sealing and opening at 60 ℃ to produce a fermentation liquid, and the initial fermentation step of separating the fertilizer liquid of the liquid component and the herbal anvil Wow; At least one subsequent fermentation step of mixing the fermentation additives with the fermentation broth separated in the initial fermentation step to produce a fermentation solution, and mixing the fermentation additives with the fermentation broth re-separated from the fermentation solution; The fermentation broth separated in the subsequent fermentation step is achieved by a method of producing a fermentation herbaceous enzyme, characterized in that it comprises a natural circulation fermentation step of natural fermentation at room temperature for 3-6 months in a ceramic jar.

In addition, according to the present invention, the subsequent fermentation step, fermentation ripening at a temperature of 40-45 ℃ for 14-21 days in a fermentation aging tank to produce a first fermentation solution concentrated to 30-50%, the first fermentation solution A first subsequent fermentation step of separating the first anvil and the first fermentation solution; The first fermentation broth is mixed with a fermentation additive to mature at room temperature to produce a second fermentation solution, preferably comprising a second subsequent fermentation step of separating the second anvil and the second fermentation solution of the fermentation solution.

According to the present invention, after the second subsequent fermentation step is performed, it is preferable to further include a third subsequent fermentation step of mixing the fermentation additives in the separated fermentation solution to mature at room temperature and then again separating the fermentation solution.

In addition, according to the present invention, the step of producing the herbal medicinal liquid, natural vinegar manufacturing step of producing natural vinegar by fermenting brown rice or black rice; A river oil classification step of classifying three kinds of medicinal plants into flowers, leaves and herbaceous bark; An impurity removal step of dipping each of the classified medicinal plant raw materials in a vinegar solution and then dehydrating and drying them to remove fungi and impurities adhering to the raw materials; Put the reconstituted raw materials into the extractor extracted in a vacuum bath at a low temperature of hot water, put 3,000cc of brown rice vinegar into 1,000g of medicinal plants, and decoctify by boiling until 2,000cc at a temperature of 65-80 ℃. It is preferable to include.

In addition, according to the present invention, the impurity removal step, the time for immersing the raw material in the vinegar solution is preferably 5 minutes for flowers, 10 minutes for leaves, 15-20 minutes for root bark.

In addition, according to the present invention, in the cold bath extraction step, in order to reduce the strong acetic acid taste of vinegar, it is concentrated to increase the weakness while evaporating acetic acid vapor of strong vinegar 30% through a nozzle made on the extractor desirable.

In addition, according to the present invention, the medicinal plants, Bokbunja, Dansam, Gujeolcho, Sangbaekpi, Gyeji, Malt, Sansa, Jujube, Malt, Ginger, Bamboo salt, Grain, Pogongyoung, Umbrella, Tosa, Licorice, Red ginseng, Situary mushroom, Middle It is preferred to include at least one or more.

In addition, according to the present invention, the fermentation additive is preferably any one of apple extract or mesyl extract.

In addition, according to the present invention, after the final fermentation process of any one of the subsequent fermentation step or natural circulation fermentation step is completed, it is preferable to perform a clarification step of separating the liquid components by sinking the fine particles of the final fermentation broth produced .

In addition, according to the present invention, the clarification step is fixed to the container containing the fermentation broth for one month so that the low temperature fermentation and aging is carried out at the same time, the clarification is preferably repeated 3-6 times.

Further, according to the present invention, in at least one or more of the initial fermentation step, subsequent fermentation step, natural circulation fermentation step, in order to reduce the strong acetic acid taste of vinegar, acetic acid component vapor of strong vinegar through the nozzle made on the extractor Concentration is such that the weakness is strong while evaporating the fermentation additive capacity.

In the method of producing the fermented herbal enzyme of the present invention by the above-mentioned means for solving the problems, by using the vinegar undiscolored as a solvent to prevent the degeneration, discoloration and microbial propagation of the active ingredients that can occur during the extraction process, deterioration of the herbal components Medicinal plants and acetic acid of natural vinegar (brown rice vinegar, black vinegar, brown rice vinegar) combine to dissociate and recombine to create a large amount of new useful enzymes, maximizing the extraction effect of medicinal components of herbal medicine and Drinking the same amount or a small amount can produce a much more effective product.

In addition, by repeating the extraction and fermentation process with vinegar to create a new large amount of organic acid, vinegar has characteristics such as increased immunity, fatigue, stress relief, harmful bactericidal ability, harmful bactericidal effect, toxic substance decomposition, and senium iodine decomposition And, it expands blood vessels, lowers blood pressure, increases the action of uncirculated blood flow, inhibits aggregation of blood cells and platelets, and promotes liver protection and hepatocyte regeneration.

In addition, by repeating the fermentation process to break the particles into fine particles to make it quickly absorbed by the human body to see a fast and efficient medicinal effect.

1 is a perspective view of a fermentation tank for producing a fermentation melt of the present invention,
2 is an overall flowchart of a method of preparing a high functional fermentation herbal enzyme according to an embodiment of the present invention,
3 is a detailed flow chart of the ultra-prepared liquid solution generation step of FIG.

Hereinafter will be described in more detail with reference to the accompanying drawings an embodiment of a method for producing a high functional fermentation herbal enzyme of the present invention.

The resulting product according to the present invention can be classified as vinegar because the acidity is classified as 4 ~ 5 degrees vinegar, but only by using the vinegar already prepared as a solvent instead of water, vinegar chopped with herbs and herbs By making it into vinegar, it becomes food called vinegar-containing herb already.

The present invention is to produce a fermentation solution by fermenting the herbal liquid solution, which is composed of the fermentation liquid of the liquid anchovy and the liquid state of the top of the granular component sinks to the bottom.

After the fermentation broth is separated and the fermentation broth is separated, the fermentation solution is mixed with fermentation additives such as malted fermented water to produce the fermentation solution and repeated.

That is, the fermentation additives are mixed with the fermentation broth from which the fermented soybeans are filtered and fermented again to produce a first fermentation solution, and the fermentation additives are mixed with the fermentation additives which have filtered off the sourdough from the first fermentation broth. As a result, the second fermentation sugar solution is produced.

In addition, the fermentation process of the present invention by the fermentation process of the present invention by mixing the fermentation additives in the second fermentation broth from the second fermentation solution and fermented again to produce a third fermentation solution and the natural fermentation of the third fermentation solution of the third fermentation solution. You are done.

In the above embodiment, the fermentation solution of three times is exemplarily described, but in some cases, the fermentation solution may be processed up to 9 times in the same manner as described above.

At this time, vinegar bacteria are killed both scientifically and foods more than 67 ℃ bar, in the present invention, when extracting the herbal medicine with a sugar extract 48 hours at a temperature of 65-80 ℃ to kill biological vinegar bacteria and new Organic acids are produced.

In other words, the addition of mesy extract (apple extract) to the herbal medicine in the re-fermentation of the fermentation, the added fruit extract is not alcohol, so can not be vinegar. Therefore, the time required to become alcohol by the yeast in vinegar is required to repeat the process of alcohol vinegar by acetobacter bacterium that has already been fermented. Repeatedly, the vinegar uses the properties of vinegar to dissociate and recombine to make a lot of new organic acids, and it is a method to produce finer and finer herbal fermentation solution in the process of dissociation and recombination. Going through the vinegar can not be called.

More specifically, the present invention uses rice vinegar utilizing yeast fungi, such as when making Dong Dongju or Cheongju, using rice and yeast rich in essential amino acids. For example, yeast fungus is made of yeast mold because it is a raw material of penicillin. Natural vinegar is just like eating natural antibiotics.

However, the most commonly used vinegar at home is alcohol vinegar, which is mass-produced in factories. It is made by fermenting acetic acid bacterium into ethanol in a day or two, and in the case of apple vinegar, it is made by adding apple concentrate to distilled ethanol. Alcoholic vinegar made from ethanol has acetic acid, but there are very few vitamins and organic acids, the other key nutrients in vinegar. For this reason, the present invention refers to natural vinegar using rice.

Natural vinegar is one of the main ingredients of the product to be made by the present invention, and natural vinegar (brown rice vinegar, black vinegar, brown rice vinegar) as a medium used instead of water has no resistance, no poisoning, and no harm to eat until we die. It is the same as the nation's best fermented foods (Doenjang, Soy Sauce, Gochujang, Cheonggukjang, Shin Kimchi, Pickles, Pickles, Traditional Dongdongju, etc.).

As shown in Figure 2, the method for producing a fermented herbal enzyme of the present invention is to perform the step of producing a herbal liquid solution (S100) to extract the medicinal components of the medicinal plant using vinegar as a solvent.

In this step, as shown in FIG. 3, a natural vinegar manufacturing step (S110) of manufacturing natural vinegar is performed.

The ingredients are 4 kg of rice (1 kg of spicy rice, 3 kg of brown rice), 600 g of yeast, and 8 liters of boiled and cooled water.

(1) To prepare natural vinegar, wash and soak 1kg of spicy rice, dry it, grind to grinder and cool.

(2) Put 600g of cooled yeast and 3 liters of cooled water in a clean sterilized bowl, mix to dissolve without clumping, put it in a sterilized jar and ferment for about 3 days in a cool place.

(3) Wash 3kg of brown rice cleanly and soak in water, and steam the boiled rice to cool. At this time, the brown rice is soaked in water and cooked softly.

(4) Before cooking brown rice gourd rice in a large bowl, add 2 liters of hot water and mix to absorb water well and cool when water is absorbed.

Pour the fermented sake after the fermentation (2) and mix well so that the gourd rice is not agglomerated.

(5) Put the ingredients of (4) in the alcoholic liquor, and ferment for about 20 days.

(6) When the liquor is ripe, first filter it into a bag or put it in a bag and filter the liquor.When the liquor is filtered, it is left behind, and add 2 liters of boiled and cooled water.

(7) Precipitate and sit in the first pot (you can just sit with the rice wine) and put it in a warm place for more than this year.

In the present invention, any other method may be used if it is a natural vinegar (brown rice vinegar, black vinegar, brown rice vinegar, cheongju vinegar) using rice.

Natural vinegar used in the present invention (brown rice vinegar, black vinegar, brown rice vinegar, cheongju vinegar) contains citric acid, essential amino acids and various enzymes and various organic acids to activate the intracellular citric acid cycle (TCA) to enhance natural healing .

In addition, the natural vinegar (brown rice vinegar, black vinegar, brown rice vinegar) used in the present invention is concentrated in the nutrition of brown rice and rich in vitamins, minerals, amino acids, etc., especially the amino acid content of 5 to 10 times more than ordinary vinegar Many of these amino acid activity is characterized by a large diet effect.

Acetobacter bacteria, which produce acetic acid by secondary fermentation of alcohol, have the ability to break down alcohol to less than molecular units and completely change its traits into acetic acid. Acetobacter bacteria are aerobic bacteria that inhale oxygen and exhale carbon dioxide and water.

Moreover, all toxic substances and bacteria that enter the active area of acetobacter bacteria are degraded or disinfected within 30 minutes. No matter how toxic and viable microorganisms are, there are no microorganisms on the planet that can cope with live acetobacter bacteria. Acetic acid bacteria of vinegar completed by acetobacter bacteria retain all the properties of acetobacter bacteria. This is the main reason for using brown rice vinegar. Vinegar excels in oxidation, oxidizing copper and iron. Vinegar has excellent sterilization effect, so sterilize and sterilize super bacteria. Vinegar is also excellent for detoxification.

Vinegar is radioactive and heavy metals attached to the skin are oxidized and ionized to ionic units. Chemicals are oxidized and dissociated to sub-molecular units.

The acetic acid of vinegar directly acts on the metabolism of the human body to find the radioactive substances hidden in the mitochondria, synthesize them and make them into new compounds and release them to the body.

Cheongju vinegar or black vinegar contains a large amount of pfecino that activates the liver and protects the liver. Acetosan is also the only one that can dissociate a substance into molecular and binary units to break it down into a new substance.

This variety and active ingredient vinegar, but not all the usual vinegar on the market has this effect. The present invention refers to the use of natural brown rice vinegar and natural black vinegar, or brown rice vinegar made in a traditional manner rather than the commercial formula vinegar for these various reasons.

This excellent brown rice vinegar or black vinegar is used as a constituent material of the medicinal material, not just a solvent material used instead of water. This is because as shown in the efficacy of the vinegar listed above, the drug has excellent sterilizing power and degrading power, no harmful bactericidal action, toxic substance decomposition action, and selenium iodine decomposition action. It is also to take advantage of the fact that new substances are formed through the combination of 80 beneficial microorganisms and medicinal plants.

Therefore, brown rice vinegar or black vinegar, which occupies the largest portion of the result of the present invention and has the longest history of human being without side effects, is composed of not only solvents but also ingredients.

It is also the reason why consumers chose brown rice vinegar or black vinegar to make it possible to consume various organic acid enzymes in a single dose and to completely digest and absorb nutrients.

In addition, the extracted fermentation broth can be safely stored for several hundred years without deterioration due to the acidity of vinegar, and the longer it gets, the better it is, and it has the best preservation and sterilization at the same time as there is no chemical that is stronger than vinegar. And Even with the development of science, there are no chemicals that are as strong as vinegar, so natural vinegar is used to break down the harmful substances in the body.

After performing the natural vinegar manufacturing step, it is to perform the oil river classification step (S120) to be classified by the part of the medicinal plant.

Medicinal plants were selected to work with the kidneys and liver, to be good for the blood and to be in harmony with the vinegar. The selection of medicinal plants is another secret. Considering the cold nature of vinegar, it is the secret to place it so that it is neutral rather than weak. Medicinal plants are made of medicinal plants that, when combined with anything, do not cause side effects or other problems.

It expands blood vessels, lowers blood pressure and increases the action of uncirculated blood flow, and also inhibits aggregation of blood cells and platelets. In addition, it is a medicinal plant that has the function of protecting the liver by preventing liver damage and promoting the regeneration of liver cells.

Representative medicinal plants are as follows.

Pogongyoung

Application and taking of symptoms

▶ Gastroenteritis such as gastritis and gastric ulcer: wash the fresh dandelion leaves and chew them. It tastes bitter, but when it becomes a habit, it is worth eating. You can also eat it by dipping it in the shade after drying it.

▶ mastitis, breast cancer: drink the juice and the juice is thickly attached to the affected area. Change once a day and eat raw juice once a day.

▶ Liver disease of chronic hepatitis, fatty liver, etc .: Take dandelion to the root and dry it in the shade. Put 1 Dole (1.8 liters) in 30-40 grams of water, and decoct it in 3-4 times a day until the water is reduced to half.

▶ Constipation, chronic enteritis ▶ Asthma, cough ▶ When mother's milk is not good ▶ Neuralgia

 Pogongyoung is a scientific name of dandelion. Its root contains choline (choline), which inhibits hepatic Java degeneration, as well as tarakisasterol, cysterol, and stick masterol, and special ingredients such as inulin and palmitin. , Serintin and rutin.

Dansam: Dansam is a commonly used medicinal herb that prevents or treats stroke, inhibits myocardial contraction, dilates coronary arteries, lowers blood pressure, and increases the action of uncirculated blood flow. It has a function, inhibits myocardial contraction, dilates coronary arteries and increases the amount of vasculature. It also has the function of expanding blood vessels, lowering blood pressure and increasing the action of uncirculated blood flow. It also has the function of inhibiting aggregation of blood cells and platelets. In addition, it is a medicinal plant that has the function of protecting the liver by preventing damage and promoting the regeneration of hepatocytes.

Baekbok-ryeong: Baekbongryeong is a medicinal plant that is effective in edema or diuresis caused by abnormal urination.

 It has been used as a tonic since ancient times. Menopause (비), parenteral (심), heart ((), nerves, bladder (작용) acts to protect the spleen, sputum sputum and stabilize the mind. The spleen is hung (虛) to swell the body and used in the bottle. It is known to have an excellent effect on diseases such as stomach, liver, interest, kidney, etc., and is used as a medicine for the treatment of a weak person or a chronic gastrointestinal patient after suffering a disease. It is also known to be effective against sexually transmitted diseases as well as sexually transmitted diseases and women's diseases.

Bokbunja: Medicinal Bokbunja are flat and subtracted with blemishes, and the ear diameter is composed of liver, kidney, spleen and precious tonic, abbreviation, and interpolation. It is known as. For this reason, it is common to incorporate analogous herbal medicines.

Physical weakness, elbow, oil well (遺精), it is a drug used in urinary frequency (瀕 尿).

Epithelium: Root- 驚 癎 (span- 小兒 驚風 (pediatric pulmonary), 癲 癎 樣 症狀 (frontal liver symptom)), 筋骨 痛 (muscle pain), high blood pressure, 目 充血 (neckworm), 鵝口瘡 (thrush) Treatment, Peel-桑根 白皮 (Front baekpi)-Cork layer removed 인 (Inje), 폐 平喘 (sapyeong cheoncheon), fever, 진 (Jinhae), 行 水 消腫 (행 水 종), 吐血(Hemostasis), 水腫 (species), jaundice, 脚氣 (each), 小 便 不利 (urinary urine), 頻 尿 (urinuria) is treated.

Eggplant- 祛風濕 (거 風濕), 利 關節 (Joint), 行 水 (row water) efficacy.風 寒濕 痺 (Wind Humidity), 四肢 拘攣 (limb cleft), high blood pressure, 手足 痲木 (foot horses- 痲痺 (palm)), 脚氣 浮腫 (various edema), 肌體 風 痒 (gas wind).

Gujeolcho: Gujeolcho is used as a medicine for women's diseases and insulation. Particularly effective for menstrual disorders, gujeolcho is accumulated in the medicinal market. Flowers can be used to soak alcohol, dry them, and use them in pillows to help with headaches and hair loss, and to prevent whitening of the hair. Young shoots are eaten with herbs, and leaves are fragrant when put in rice cakes.

Jujube: Jujube is one of sweet fruit, which is effective in weak constitution due to weak stomach, supplements blood, has nerve stabilizing effect, and also has excellent effect on lowering cholesterol and anticancer activity.

The medicinal plants are divided into three types, flower type, leaf type and herbaceous bark, to reconstitute raw materials.

The reconstituted medicinal plant raw material is immersed in vinegar diluted in water at a weight ratio of 1:20 to perform an impurity removal step (S130) to remove fungi and impurities attached to the raw material.

At this time, the flower type is 5 minutes, the leaf type is 10 minutes, the roots of bark soak 15-20 minutes.

After performing the above impurity removal step, each reconstituted raw material was placed in a water bath using a jadeite water bath and extracted by vacuum low temperature method, and 3,000 cc of brown rice vinegar was added to 1,000 g of medicinal plants at a temperature of 65-80 ° C. It is carried out a cold bath extraction step (S140) of the decoction until it reaches 2,000cc.

At this time, the flowers are extracted by weighing 2 hours. The leaves are extracted for 4 hours and the herbaceous bark is extracted for 8 hours. The above medicinal plants are concentrated to extract two-thirds of the time.

In addition, the extraction results are vacuum suction and transferred to the fermentation tank to mix to produce a super medicinal liquid solution to complete the ultra medicinal liquid liquid production step.

After performing the ultra-sugar solution generation step (S100), it is to perform an initial fermentation step (S200) to produce a first fermentation solution by fermenting the generated herbal liquid solution.

In this step, it is a step of producing fermentation solution by fermentation without taking the mixed herbal medicine solution immediately, and the herbal medicine is sweetened, but it is necessary for the fermentation time to make yeast and enzyme.

When the fermentation is completed, the fermented milk liquid is produced with an herbal anvil and a fermentation broth, and the fermentation broth starts to become clear and clear, and the taste is also taken off and the astringent taste disappears and becomes refreshing.

After performing the initial fermentation step (S200), by separating only the fermentation broth of the initial fermentation step to mix the fermentation additives to perform the first subsequent fermentation step (S300) to induce fermentation (one candle method) again.

In this step, the fermentation additive is a plum extract, apple extract and the like is mixed 25-30% by weight of the fermentation broth.

Therefore, the fermentation broth and fermentation additives are mixed and fermented in a fermentation aging tank at a temperature of 40-45 ° C. for 14-21 days. By aging, the first fermentation liquid is produced.

Acetobacter bacteria in the existing vinegar ferment the glucose of the plum extract or apple extract with alcohol and fermentation with acetic acid occurs again. At this time, as a mark of the fermentation process, an acetic acid film is formed, and an ultra thin anvil of the particle component in which the acetic acid film is sunk is generated.

As described above, the first fermented liquid of the first fermented sugar solution, which is filtered and cleared, is mixed with fermentation additives and aged again at a normal temperature to generate a second fermented sugar solution, which generates fine herbal anvils. After the second subsequent fermentation step (S400) for filtering the second fermentation liquid.

At this time, the fermentation additive has the same ingredients and weight as the fermentation additive of the first subsequent fermentation step.

Similarly, through the second subsequent fermentation step (S400), the second fermentation solution of the filtered and cleared second fermentation solution is mixed with fermentation additives and aged again at a normal temperature to generate a third fermentation solution again. After generating a fine herbal anvil and settled, the third subsequent fermentation step (S500) of filtering the third fermentation liquid is performed.

After performing the third subsequent fermentation step (S500), the final fermentation broth produced by repeating the third subsequent fermentation step (S500) from the first subsequent fermentation step (S300), if necessary, into ceramic pottery or a jar By carrying out the natural circulation fermentation step (S600) of natural circulation fermentation ripening at room temperature for 3-6 months to complete the whole process of the method for producing a fermentation herbaceous enzyme of the present invention.

At this time, it may further include a clarification step for clarifying the final fermentation broth produced after the final fermentation process, such as the third subsequent fermentation step (S500) or natural circulation fermentation step (S600).

The clarification step is a process in which the fine waste of the fermentation broth in which the final fermentation is completed is settled in a natural state.

The clarification is repeated three to six times, the first clarification is fixed at a low temperature for about one month, the fermentation and ripening proceeds at the same time, the dregs are settled, only the clear fermentation liquid separated by the clarification other tank Will be moved to.

Fermentation tank: 10

Claims (11)

To extract the medicinal constituents of the medicinal plant using natural vinegar as a solvent, each of the raw materials reconstituted for each part of the medicinal plant was put in three times the weight of natural vinegar, and the natural vinegar was heated at 65-80 ° C. under vacuum low temperature. A decoction solution generation step (S100) and mixed with decoction until it becomes ~ 70% state;
Initially fermentation of the resulting herbal liquid is concentrated to 50-70% by repeatedly sealing and opening at 60 ℃ to produce a fermentation liquid, and the initial fermentation step of separating the fertilizer liquid of the liquid component and the herbal anvil (S200);
At least one subsequent fermentation step of mixing the fermentation additives with the fermentation broth separated in the initial fermentation step to produce a fermentation solution, and mixing the fermentation additives with the fermentation broth re-separated from the fermentation solution;
Method for producing a fermentation herbaceous enzyme, characterized in that it comprises a natural cyclic fermentation step (S600) to put the fermentation broth separated in the subsequent fermentation step into a jar of ceramic material and natural fermentation at room temperature for 3-6 months.
The method of claim 1,
The subsequent fermentation step,
Fermentation aging in a fermentation aging tank at a temperature of 40-45 ° C. for 14-21 days to produce a first fermentation solution concentrated at 30-50%, and separating the first anvil and the first fermentation solution of the first fermentation solution A subsequent fermentation step (S300);
Mixing the first fermentation broth with fermentation additives at room temperature to produce a second fermentation solution, characterized in that it comprises a second subsequent fermentation step (S400) for separating the second fermentation solution and the second fermentation solution of the second fermentation solution Method for producing a fermented herbal enzyme.
The method of claim 2,
After performing the second subsequent fermentation step (S400), by mixing the fermentation additives in the separated fermentation solution to mature at room temperature, and further comprising a third subsequent fermentation step (S500) for separating the fermentation solution again. Method for producing fermented herbal enzyme.
The method of claim 1,
The ultra medicinal liquid liquid producing step,
A natural vinegar manufacturing step of fermenting brown rice or black rice to produce natural vinegar;
A river oil classification step of classifying three kinds of medicinal plants into flowers, leaves, and barley bark;
An impurity removal step of dipping each of the classified medicinal plant raw materials in a vinegar solution and then dehydrating and drying them to remove fungi and impurities adhering to the raw materials;
Put the reconstituted raw materials into the extractor extracted in a vacuum bath at a low temperature of hot water, put 3,000cc of brown rice vinegar into 1,000g of medicinal plants, and decoctify by boiling until 2,000cc at a temperature of 65-80 ℃. A method for producing a fermented herbal enzyme comprising a.
5. The method of claim 4,
The impurity removal step, the method of producing a fermented herb enzyme, characterized in that the time for immersing the raw material in the vinegar solution is 5 minutes, flowers, 10 minutes, myobark 15-20 minutes.
5. The method of claim 4,
In the cold bath extraction step,
In order to reduce the strong acetic acid taste of the vinegar, the method of producing a fermented herbal enzyme, characterized in that concentrated through the nozzle made on the extractor to strengthen the weakness while evaporating 30% of the acetic acid vapor of the strong vinegar.
The method of claim 1,
The medicinal plants, at least one or more of bokbunja, red ginseng, gujeolcho, baekbaekpi, gyeji, malt, hawthorn, jujube, malt, ginger, bamboo salt, grains, pogongyoung, oak, earthenware, licorice, red ginseng, situation mushroom, A method for producing a fermented herbal enzyme, characterized in that.
The method of claim 1,
The fermentation additive is a method of producing a fermented herbal enzyme, characterized in that any one of apple extract or mesyl extract.
The method of claim 1,
After the final fermentation of any one of the subsequent fermentation step or natural circulation fermentation step (S600), the fermentation characterized in that to further clarify the liquid particles by submerging the fine particles of the resulting final fermentation broth Method for preparing herbal enzymes.
The method of claim 9,
The clarification step is fixed to the container containing the fermentation broth for one month so that the low temperature fermentation and ripening proceeds simultaneously, the clarification method of producing a fermentation herbaceous enzyme, characterized in that it is repeated about 3-6 times.
The method of claim 1,
In at least one of the initial fermentation step, the subsequent fermentation step, and the natural circulation fermentation step, in order to reduce the strong acetic acid taste of the vinegar, while evaporating the acetic acid vapor of the strong vinegar by the fermentation additive capacity through the nozzle made on the extractor A method for producing a fermented herbal enzyme, characterized in that concentrated to be strong.

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