KR101479160B1 - Using herbal medicine prescription medicine fermented enzymes vinegar beverage and manufacturing methods threre of - Google Patents

Abstract

The present invention relates to an herb fermented vinegar beverage using prescribed herbal medicines and a method for preparing the same and, more specifically, to herb fermented vinegar beverage which can be easily prepared and have a reduced bitter taste and an improved absorption rate, and to a method for preparing the same, wherein the herb fermented vinegar beverage is prepared by mixing a herb fermented material : one selected from a native grass fermented material, a fruit fermented material, and a vegetable fermented material : vinegar having a concentration of 3-10% at a volume ratio of 36-64 : 30-50 : 5-30 to prepare a herb fermented vinegar mixture, and adding the herb fermented vinegar mixture (1 l) and citric acid (g) at a ratio of 1 : 1-15.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a herbal medicine fermented vinegar drink using herbal medicine,

The present invention relates to a herbal fermented vinegar drink using prescription herbal medicine, and more particularly, to a herbal fermented vinegar drink using a prescription herbal medicine and more particularly to a herbal medicine containing prescription herbal medicine, And to improve the absorption rate of the herbal fermented vinegar, and a method for producing the same.

A conventional method for manufacturing herbal medicine is a method for producing a liquid phase in which a herbal medicine is heated by 100 ° C or more by extracting a herbal medicine, and recently, a method for preparing a herbal medicine by adding a specific microorganism to herbal medicine, And a method of producing a granular or powdered herbal medicine material by milling and the like are used.

In the conventional methods for preparing herbal medicines, it is not easy to take the medicines by the liquid preparation method, the parenteral method, the granular or powder form, etc. due to the odor and taste peculiar to the herbal medicines, It is not easy to eat, and in some cases, there is a disadvantage in that the absorption of the pharmacological component is not sufficient.

In recent years, a method of manufacturing a fermented Chinese medicine by injecting a specific microorganism into a herb medicine is used, and lactobacillus bacteria associated with digestion and absorption metabolism of food are mainly put into use. However, since the above-described conventional fermentation method uses a special microorganism, the microorganism must be separated and the microorganism needs to be separately processed when the microorganism is introduced. Therefore, it takes a lot of time and cost to manufacture the product, There is a problem that a manufacturing facility is required.

Meanwhile, the recent development of technology for fermented beverages has been increasing due to increased interest in the fermentation and increased interest in health. The fermented beverage can be produced by adding sugar to various kinds of wild straws and fruits, And minerals are extracted, and natural fermentation is performed by the action of various microorganisms. Applicants of the present application have patented a method for producing makgeolli based on corn flour in 10-1145512.

When the fermentation process is carried out, the fermentation process becomes a vinegar beverage. The vinegar beverage is fermented by leavening the cereal or starch with alcohol, or the fermented alcohol is fermented by anaerobically fermenting the fruit in a state of 14 to 16 brix. When the acetic acid is fermented with air permeability to supply oxygen from inside and outside, it becomes a natural fermented vinegar drink.

The object of the present invention is firstly to provide a method for fermenting an enzyme by fermenting enzymes using prescription preservatives such as Dixi Daibotan, Ssanghwangtang, and Momungtang, which have been secured by the clinical experience of a large number of people while retaining the advantages of prescription herbal medicine, And it is convenient to take it. It reproduces the traditional oriental medicine prescription according to the taste of the modern person creatively and suggests a way to make the prescription of traditional Chinese medicine like the beverage at any time easily and easily. And a method for producing the same.

Second, the active ingredient of the herb medicine is mixed with the fermented product of the oriental herb, the fermented fruit or the fermented product of the fermented product of the field, and various effective substances such as beta carotene, anthocyanin, flavonoid and tannin and the minerals, vitamins And to provide a herbal fermented vinegar drink containing a lot of physiologically active nutrients.

Third, the present invention is to provide vinegar drinks beneficial to the human body by culturing many nutrients such as amino acids such as brown rice, whitin acid, inositol and gamma amino acid, effective ingredients of herbal medicine, and many enzyme bacteria.

In order to achieve the above object, the present invention provides a fermented herbal product comprising: one selected from the fermented product of Sanbaya, the fermented fruit, and the fermented product of the fermented fruit, (1): citric acid (g) in a ratio of 1: 5-15, and a process for producing the same.

In the above, the herbal fermented product is prepared by adding herbal medicine ingredients constituting any prescription herbal medicine selected from well-known prescription herbal medicine including Daejeon Daebeungbok, Sangjuntang, Sammangtang, Ssangwangtang, and Myeongmangtang into water and boiling at 100 ~ 200 ℃ for 2 ~ (G) is added at a ratio of 1: 3 to 12 to obtain an extract, 20 to 50% of sugar is added to the weight of the herbal extract, and the mixture is added to a fermenter at 10 to 25 DEG C The mixture was fermented for 7 to 15 days while stirring at an arbitrary interval from the temperature to obtain an oriental fermented product,

The fermented product of the Sanayasen fermented product is selected from the group consisting of buttermilk, dandelion, crudaceae, mulberry, mugwort, ginger, butterbur, pepper shaker, sashimi, etc., or 30 to 100% And fermented for 7-15 days at arbitrary intervals. When the fermentation is completed, the fermented product is sieved and aged at room temperature for 2 months or more to obtain a fermented product of Sanjia,

The fruit fermented product is prepared by adding 30 to 100% of sugar relative to the weight of one selected from the group consisting of plum, peach, quince, apple, pear, persimmon and grape, or a mixture thereof, and stirring at 10-25 ° C After fermentation for 7 to 15 days, when the fermentation is completed, the fermented product is extracted from the fermented product by aging at room temperature for 2 months or more,

Wherein the fermented product is fermented for 7 to 15 days by adding sugar to 30 to 100% of the mixture of the fruit and vegetable mixture, stirring at random intervals at 10 to 25 ° C, When the fermentation is complete, bring out the gourd and mature it at room temperature for 2 months or more to obtain the fermented product.

The vinegar is prepared by using commercially available one or a mixture of fruits, brown rice or herbal medicine materials constituting the prescription herbal medicine. The fruit vinegar is prepared by washing fruits and finely chopping sugar 10 to 30% of the fruit weight is added so that the sugar content of the juice is 10 to 30%, and the fermentation is carried out for 20 to 40 days by sealing the container after stirring for about 10 to 15 days for about 10 to 15 days. After completion, the residue is separated and water is added to make the alcohol concentration 6-15%. Then, the mixture is aged at 25-30 ° C for 2-3 months for acetic acid fermentation. The brown rice vinegar is prepared by mixing rice wine with an alcohol concentration of 6-15% And fermentation for 2-3 months at 25-30 ° C. The vinegar using herbal medicine materials constituting the prescription herbal medicine is prepared by sealing the above container and fermenting it for 20 to 40 days and then fermenting the fermentation product with an alcohol concentration of 6 to 15% Lt; RTI ID = 0.0 > 25-30 C < Sikimyeo aging effect, at this time, the alcohol concentration is adjusted by addition of water.

According to the present invention having the above-described configuration, the following effects can be obtained.

First, the prescription herbal medicine which breaks down into a low-molecular structure, not only has a high absorption rate in the body, but also enriches physiologically active substances extracted from hay fever and fruit, thereby maximizing the bioavailability.

Secondly, the beverage and powder produced contain a large amount of active ingredient, which is beneficial for all people.

The third color is soft, the taste is simple and the fragrance is good. It is effective for children to eat easily.

Brief Description of the Drawings Fig. 1 is a schematic view showing a soup stock solution and a common liquor solution according to the conventional hot water extraction and a one-sided fermented vinegar drink of the present invention

Hereinafter, an embodiment of the present invention will be described.

First of all, the present invention utilizes the prescription which is secured by the clinical experience of a large number of people for a long period while retaining the merits of the herbal medicine prescription which has been going on for hundreds of years. In the known herbal medicine prescription, have.

In the above, Xizen Daibôtang has the meaning of complementing all (ten) and all of (ten) perfectly, and it is said that Xinzhenbangtang ) Appeared first in Taepyeonghimin Peace Defense (太平 惠民 和 局 局 方 方), which is a medical treatise of the Emperor. Since then, it has been reported that heo (虚 勞) is treated by reporters of gihyeol (气血) in the books written by prominent medical scientists such as Huhjun and Yusan. In other words, Sukjeonbyeotang has been used as a representative prescription to maintain the body as a whole and is now widely used for various diseases with weakness. Hyeon-do, the work of Dong-bo-hyeon, is the treatment of weakness and tiredness and weakness of tile and blood, and harmonizes the yin and yang (治 虛 勞 气血 兩虛 能 harmonization 阳阳) (Self-perspiration). The composition of the prescription is consecutive (conscience 补 心) to help the stomach (脾 Stomach) to help the ginseng (ginseng, white liquor, Baekbokryeong, licorice) and hemorrhoids (hematosis) White roots, celestial gods, and angelica).

Gongmyungtang was invented by Gyeonghyun who was a medical officer of the Taejongwon in Ming Dynasty in China and is listed in the Seongbang Sansan which was published in 1581 among the various writings he wrote. This prescription has since been used to treat complications such as memory loss and forgetfulness. You can memorize a thousand words in a day if you treat it as a remedy (forgetfulness: forgetfulness) in the old book like the Dongbok-Bo and the protocol appendix, and you can memorize a thousand words a day (Dong- ), It is said that it does not remember well,

As a result of the study on myeongmyoong, which has been conducted in the modern times, it has been reported that the recovery of learning and memory is significant in rats whose memory is declining. The medicines of the prescription are Baekbokwolryeong, Jeonji, Seokchangpo, Ginseng, Yongsan.

And Ssanghwa-tang means to harmonize ki and blood in pairs, and Taipyehyumin, a medicine made by Jansa Moon, It appears for the first time in the national defense (太平 惠民 和 局 局 方). Since then, many prescriptions related to the weak and tired symptoms in the medicine (medicine) refers to Ssanghwangtang, and Ssangbokgung is also quoted as Ssanghwangtang.

In the present study, the effects of antihypertensive effect, liver function improvement, and antiinflammatory effect on the Ssanghwa-tang,

The prescription is composed of peony juice, Sukjipphi, Saurus, Angelica, Celesta, Broiler, Licorice, Ginger, Jujube.

In the present invention, one or more of herbal oriental herbal preparations are subjected to hot water extraction to obtain an extract, and then the sugar is added to the extract to obtain a herbal fermented product. Representative advantages of the herbal fermented product include: It is decomposed into a low molecular structure and has a high absorption rate in the body. 2. High bioavailability due to abundance of physiologically active substances 3. Many active ingredients are extracted. 4. It is easy to eat because the color is soft and taste is good. 5. It is safe from various active substances such as pesticides and toxic.

Hereinafter, embodiments of the present invention will be described in detail.

Manufacture of herbal fermentation products

This is the first time that the Sangdangbangtang and Ssanghwangtang have been added to Sangmanghuang, Gangwon, Gangwon, Baekjaek, Seungjungtang, Sanggunjang (Ginseng, Baekyoung, The herbal medicine ingredients constituting any prescription herbal medicine selected from known prescription herbal medicine including water extract, licorice, ginger, jujube, and mungmyung (Seokchangpo, Boil to obtain a herbal extract. Add water (l): herbal medicine materials (g) at a ratio of 1: 3-12 to obtain an extract.

After cooling the herbal extract, 20 to 50% of sugar is added to the weight of the herbal extract, and the mixture is put into a fermenter and fermented at a temperature of 10 to 25 ° C for 7 to 15 days while being stirred at random intervals.

Manufacture of fermented products of Sanayaso

A mixture of at least one selected from the group consisting of duckweed, dandelion, dandelion, duckweed, mugwort, ginger, butterfly, green pepper, And fermented for 7 to 15 days.

When the fermentation is completed, the mackerel is removed and matured at room temperature for 2 months or more to obtain the fermented product of the sanayasya.

Manufacture of fruit fermentation products

30 to 100% of sugar is added to the weight of one selected from fruits including apple, pear, persimmon, grape, plum, stone peach, quince, apple, pear, persimmon and grape and the mixture is stirred at 10 ~ After fermentation, after the fermentation is completed, the fermented product is obtained by extracting the gourd and aging at room temperature for 2 months or more.

Manufacture fermented fruit

A mixture of at least one fruit and vegetable selected from the group consisting of dandelion, crustacean, mulberry, wormwood, ginger, butterfly, 30 ~ 100% based on the weight of the mixture, stirring at 10 ~ 25 ℃ at random intervals and fermentation for 7 ~ 15 days. After the fermentation is completed, the fermented product is fermented at room temperature for 2 months or more.

One-sided fermented vinegar drink manufacturing

One fermented product: one selected from fermented product of Sanayasato fermented product, fruit fermented product and fermented product of fermented product and fermented product: mixed vinegar of 6-15% alcohol content by volume ratio of 36-64: 30 ~ 50: 5 ~ 30 A one-way fermented vinegar mixture is prepared, and the one-way fermented vinegar mixture (l) and citric acid (g) are added in a ratio of 1: 5-15 to prepare a one-fermented vinegar beverage.

On the other hand, the vinegar described above may be commercially available or may be prepared by the following method.

Vinegar manufacturing

(1) Fruit vinegar

Apple, and persimmon, and then finely chopped to 10 to 30% of the weight of each fruit to make the sugar content of the juice 10 to 30%. The container is sealed and alcohol fermented for 20 to 40 days.

After the fermentation is completed, the residue is separated and water is added to make the alcohol concentration 6-15%, followed by acetic acid fermentation at 25-30 ° C for 2-3 months.

(2) brown rice vinegar

Mature rice wine with an alcohol concentration of 6-15% is aged at 25-30 ℃ for 2-3 months of acetic acid fermentation.

(3) herbal vinegar

The container containing the herbal fermented product (sugar content: 30%) is sealed and fermented for 20 to 40 days, and the fermented product having an alcohol concentration of 6 to 15% is fermented and aged at 25 to 30 ° C for 2 to 3 months.

At this time, the alcohol concentration is adjusted by adding water.

The vinegar prepared as described above may be used individually or a mixture thereof may be used.

An example of such a one-sided fermented vinegar drink will be described below.

Manufacture of herbal fermentation products

Prescribed herbal medicine ingredients are added to water and boiled at 100 ° C for 3 hours to obtain a medicinal extract. The above water (l 1): herbal medicine materials (g) are added at a ratio of 1: 3-12.

10.5% by weight of ginseng, 10.5% by weight of ground ginseng, 10.5% by weight of ground ginseng, 10.5% by weight of seaweed fungus, 10.5% by weight of yogurts, 5.3% by weight of ginseng powder, 5.2% by weight of licorice ginseng 5.2% by weight of Sukjihwang, 5.3% by weight of white pine, 5.3% by weight of Panax ginseng, 5.3% by weight of Angelica keiskei, 5.3% by weight of Panax ginseng, 5.3% by weight of broiler and 5.3% by weight of jujube.

After cooling the herbal extract, 30% of sugar is added to the weight of the herbal extract. That is, the herbal extract is added to the fermentation tank at a rate of 100 g of sugar and 30 g of sugar, and the mixture is stirred at room temperature for 1 to 2 times and fermented for 10 to 15 days.

Manufacture of fermented products of Sanayaso

70% of the sugar is added to the weight of the one selected from the group consisting of buttercups, buttercups, dandelions, crustaceans, mulberry, mugwort, ginger, butterbur, Ferment for ~ 15 days.

When the fermentation is completed, the mackerel is removed and aged at room temperature for 3 months or longer to obtain the fermented product of the sanayasya.

Manufacture of fruit fermentation products

70% of sugar is added to the weight of one selected from fruits such as plum, peach, quince, apple, pear, persimmon and grape, or a mixture thereof, and fermented for 10 to 15 days with stirring at room temperature once or twice daily .

When the fermentation is complete, bring out the gourd and mature it at room temperature for 3 months or longer to obtain the fermented fruit.

Manufacture fermented fruit

A mixture of at least one fruit and vegetable selected from the group consisting of almonds, dandelions, crustacean, mulberry, wormwood, ginger, horseradish, Is added at 70% of the weight of the fruit and vegetable mixture, and fermented at room temperature for 1 to 2 days while being stirred for 10 to 15 days.

When the fermentation is completed, the mackerel is removed and matured for 3 months or more at room temperature to obtain the fermented product.

Vinegar manufacturing

(1) Fruit vinegar

Apple, and persimmon are washed and finely chopped. Each sugar is added to 15% of the weight of the fruit to make the sugar content of the juice 25%, and the juice is fermented once or twice a day for about 10-15 days and then the container is sealed. Ferment.

The residue is separated and hydrated to make the alcohol concentration 6% and aged at 25-30 ℃ for 2-3 months of acetic acid fermentation.

(2) brown rice vinegar

Mature rice wine with an alcohol concentration of 6% is aged at 25-30 ℃ for 2-3 months of acetic acid fermentation.

(3) herbal vinegar

The herbal fermented product (sugar content: 30%) is sealed and the fermented product is fermented for about 30 days, and the fermented product having an alcohol concentration of 6% is aged at 25-30 ° C for 2 to 3 months for acetic acid fermentation.

The alcohol concentration is adjusted as water.

(4) mixed vinegar

Vinegar is prepared by mixing the vinegar prepared in the above manner at a ratio of 35% of apple vinegar, 45% of persimmon vinegar, 5% of brown rice vinegar, and 5% of herbal vinegar.

One-sided fermented vinegar drink manufacturing

Fermented Oriental Fermented Product: One selected from fermented product of Sanayasoda fermented product, fruit fermented product and fermented product with fermented product: Fermented vinegar fermented with a mixture ratio of 51.5: 38.7: 9.7 at a volume ratio of 6% , The one-sided fermented vinegar mixture (l), and citric acid (g) at a ratio of 1:10.

Herbal fermented vinegar drink

In the herbal fermented vinegar drink, 10-50% of the herbal extract is added to the herbal fermented vinegar beverage by 10 to 50% based on the volume of the beverage.

In the above extract, the hot-water extract is obtained by heating at 60-100 ° C. for 10 minutes to 3 hours by adding 3-4 leaves at a standard of 200-500 cc of water.

According to the above-described manufacturing method, as shown in Fig. 1, the beverage fermented according to the present invention, which is a hot-water extract, Clearness can be seen.

In addition, the sensory evaluation was performed on 50 persons who were randomly extracted from hot water extracts, hot water extracts, Dae - Dae Taebaengbotan, Gunmyeong - tang, Was as follows

division Daejeon Daebombo liquid Total liquid Oriental fermented vinegar drinks color 3.7 3.6 4.5 incense 3.6 3.7 4.3 flavor 3.2 3.5 4.6 Comprehensive preference 3.4 3.6 4.4

In Table 1, it can be seen that the one-way fermented vinegar drink fermented according to the present invention has higher preference than the conventional hot water-extracted whole beverage.

Claims (4)

A fermented herbal fermented product comprising: a herbal fermented vinegar mixture obtained by mixing vinegar in a volume ratio of 36 to 64:30 to 50: 5 to 30,
The herbal fermented product is fermented by adding sugar to a hot-water extract of herbal medicine materials constituting any prescription herbal medicine selected from well-known prescription herbal medicine including Daebo-tang, Sanggun-tang, Sam-tang,
The fermented product of Sanayasato is fermented by adding sugar to any one selected from the group consisting of buttercups, dandelion, mulberry, wormwood, ginger, sorghum,
The fruit fermented product is fermented by adding sugar to any one or a mixture of fruits selected from the group consisting of plum, stone peach, corn, apple, pear, persimmon and grape.
Wherein the fermented product is fermented by adding sugar to at least one mixture of fruit and vegetables selected from hay fever or fruit. Fermented Oriental Fermented Product: A one-component fermented vinegar mixture obtained by mixing one selected from the fermented product of Sanayasya fermented product, fruit fermented product and fermented product with fermented product at a ratio of 36: 64: 30 to 50: 5 to 30 by volume in vinegar, One-way fermented vinegar mixture (l): Citric acid (g) was added at a ratio of 1: 5-15 to prepare a one-
In the above, the herbal fermented product is prepared by adding herbal medicine ingredients constituting any prescription herbal medicine selected from well-known prescription herbal medicine including Daejeon Daebeungbok, Sangjuntang, Sammangtang, Ssangwangtang, and Myeongmangtang into water and boiling at 100 ~ 200 ℃ for 2 ~ (G) is added at a ratio of 1: 3-12 to obtain an extract. 20 to 50% of sugar based on the weight of the herbal extract is added to the fermenter, The mixture was fermented for 7 to 15 days while stirring at an arbitrary interval from the temperature to obtain an oriental fermented product,
The fermented product of the Sanayasen fermented product is selected from the group consisting of buttermilk, dandelion, crudaceae, mulberry, mugwort, ginger, butterbur, pepper shaker, sashimi, etc., or 30 to 100% And fermented for 7 to 15 days at arbitrary intervals. When the fermentation is completed, the fermented product is removed from the fermented product by aging at room temperature for 2 months.
The fruit fermented product is prepared by adding 30 to 100% of sugar relative to the weight of one selected from the group consisting of plum, peach, quince, apple, pear, persimmon and grape, or a mixture thereof, and stirring at 10-25 ° C After fermentation for 7 to 15 days, when the fermentation is completed, the fermented product is removed from the fermented product by aging at room temperature for 2 months.
Wherein the fermented product is fermented for 7 to 15 days by adding sugar to 30 to 100% of the mixture of the fruit and vegetable mixture, stirring at random intervals at 10 to 25 ° C, Wherein the fermented product is fermented for 2 months at room temperature to obtain a fermented product. [Claim 3] The vinegar according to claim 2, wherein the vinegar is prepared by fermenting the herbal medicine materials constituting the fruit, brown rice or the prescription herbal medicine by using a commercially available one or a mixture thereof,
Fruit vinegar is prepared by washing fruits and then finely chopping sugar to 10-30% of the weight of fruits to make the sugar content of the juice 10-30%. After fermenting the juice 1-2 times a day for 10-15 days, After the fermentation is completed, the residue is separated, water is added to make the alcohol concentration 6-15%, and the fermentation is aged at 25-30 ° C for 2-3 months.
Brown rice vinegar is prepared by fermentation of rice brown rice wine with an alcohol concentration of 6-15% at 25-30 ℃ for 2-3 months.
The vinegar using the herbal medicine ingredients constituting the prescription herbal medicine is prepared by sealing the container containing the herbal fermented product and then fermenting the alcohol for 20 to 40 days and then fermenting the fermented product at an alcohol concentration of 6-15% And fermenting the fermented vinegar by fermentation. A herbal fermented vinegar drink containing a side component, wherein the side extract is added to the herbal fermented vinegar drink prepared by the method of claim 2, further comprising 10-50% based on the volume of the herbal fermented vinegar beverage.

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