KR101802147B1 - Oriental fermentation and concentration food additives based by jeungpo(steamed and dried) radish or jeungpo yacon - Google Patents

Abstract

The present invention relates to a one-way fermented concentrated food additive, and more particularly, to an oriental fermented concentrated food additive. It is a kind of tree, ginseng, three body, hinoki tree, ginseng, ginseng, ginseng, bellflower, ginseng, herb, ginseng, licorice, tooth, celestial gland, white ginseng, Herbal medicine selected from one or more herb selected from the group consisting of white lavender, white lavender, lavender, element, hereditary white, purple lavender, cormorant, sea bream, peony, hornblende, A first step of extracting the undiluted solution; Dried radish or yacon and dried to produce dried radish or dried yacon; 100 g of dried radish or dried yacon is added to 1 to 1.5 liters of the herbal solution of the first step, and the mixture is aged at 4 to 8 ° C for 7 ± 1 days at a low temperature. Then, the radish or yacon is picked and dried again, A third step of heat-treating the herbal concentrate to produce a primary fermented herbal concentrate; After re-drying the red-fried radish cheddar or yacon cheddar in the first stage fermented herbal solution of the third stage and re-aging it at low temperature for 7 ± 1 days at 4 ~ 8 ° C, the radish cheddar or yacon cheddar is re- A fourth step of preparing an herbal concentrate; A fifth step of putting the stock solution of the second aged herb in the fourth step into a concentrator, concentrating the concentrate at a concentration of 100 ± 10 ml per liter, and aging at 4 to 8 ° C for 1 to 3 days at a low temperature to prepare a first concentrated herbal concentrate; A sixth step of putting the primary concentrated herbal solution of the fifth step into a concentrator and re-concentrating the concentrate at a concentration of 50 ± 5 ml per 100 ± 10 ml to prepare a crude herbal solution; A fourth step of adding the dried radish mash or yacon mash of the herbal composition to the herbal composition at a temperature of 4 to 8 ° C for 1 to 3 days at a low temperature; After the seventh step, primary cultivation is carried out at a high temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, followed by drying at 60 to 70 ° C for 1 to 3 days, ; After the eighth step, secondary cultivation is carried out for 1 to 3 hours at a high temperature of 100 ° C or higher to prepare secondary herb radish herb radish or secondary herb yacon, followed by aging at 60 to 70 ° C for 1 to 3 days, 98% or more; A tenth step of finely pulverizing the dried secondary herbal radish radish or secondary herb yacon of the ninth step to form powder; And a packing step of separately packing the powdered powder of the above 10 stages. The present invention also relates to a concentrated herbal fermented food additive based on a mixed yam or yam.

Description

{Oriental fermentation and concentration of food additives based on jeungpo (steamed and dried) radish or jeungpo yacon}

The present invention relates to a one-way fermented concentrated food additive, and more particularly, to an oriental fermented concentrated food additive. It is a kind of tree, ginseng, three body, hinoki tree, ginseng, ginseng, ginseng, bellflower, ginseng, herb, ginseng, licorice, tooth, celestial gland, white ginseng, Herbal medicine selected from one or more herb selected from the group consisting of white lavender, white lavender, lavender, element, hereditary white, purple lavender, cormorant, sea bream, peony, hornblende, A first step of extracting the undiluted solution; Dried radish or yacon and dried to produce dried radish or dried yacon; 100 g of dried radish or dried yacon is added to 1 to 1.5 liters of the herbal solution of the first step, and the mixture is aged at 4 to 8 ° C for 7 ± 1 days at a low temperature. Then, the radish or yacon is picked and dried again, A third step of heat-treating the herbal concentrate to produce a primary fermented herbal concentrate; After re-drying the red-fried radish cheddar or yacon cheddar in the first stage fermented herbal solution of the third stage and re-aging it at low temperature for 7 ± 1 days at 4 ~ 8 ° C, the radish cheddar or yacon cheddar is re- A fourth step of preparing an herbal concentrate; A fifth step of putting the stock solution of the second aged herb in the fourth step into a concentrator, concentrating the concentrate at a concentration of 100 ± 10 ml per liter, and aging at 4 to 8 ° C for 1 to 3 days at a low temperature to prepare a first concentrated herbal concentrate; A sixth step of putting the primary concentrated herbal solution of the fifth step into a concentrator and re-concentrating the concentrate at a concentration of 50 ± 5 ml per 100 ± 10 ml to prepare a crude herbal solution; A fourth step of adding the dried radish mash or yacon mash of the herbal composition to the herbal composition at a temperature of 4 to 8 ° C for 1 to 3 days at a low temperature; After the seventh step, primary cultivation is carried out at a high temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, followed by drying at 60 to 70 ° C for 1 to 3 days, ; After the eighth step, secondary cultivation is carried out for 1 to 3 hours at a high temperature of 100 ° C or higher to prepare secondary herb radish herb radish or secondary herb yacon, followed by aging at 60 to 70 ° C for 1 to 3 days, 98% or more; A tenth step of finely pulverizing the dried secondary herbal radish radish or secondary herb yacon of the ninth step to form powder; And a packing step of separately packing the powdered powder of the above 10 stages. The present invention also relates to a concentrated herbal fermented food additive based on a mixed yam or yam.

Generally, in the case of herbal tea, only one medicinal herb is used, and the boiled minicar is called a one-pot medicine, and various kinds of herbal medicines are used to make boiled minicar.

Herbal tea is a tea that boils herbal medicine and can be edible depending on the degree of storage of herbal medicine.

Tea which can be easily consumed is usually a powdered tea obtained by extracting the extract from a raw material and drying it, a powdered tea obtained by pulverizing the material itself with a pulverizer, or a tea bag used by putting the material itself into a tea bag.

Patent Registration No. 10-147419 discloses a mulberry leaf-fermented powder tea and a method for producing the same. The mulberry leaf collected from mulberry is put into a closed container, naturally fermented at room temperature, dried, and then cooled at a subzero temperature using a nano shattering equipment. Fermented mulberry leaves are pulverized into ultrafine powder or nanoparticle to prepare mulberry leaf powder.

Another patent application No. 10-1530626 relates to a powdered tea for coffee substitute using barley and a method for producing the same, comprising: roasting stepwise roasting of a barley raw material over two sections to produce roasting barley; An extraction step of extracting the roasting barley with hot water to produce a barley extract; Concentrating the barley extract to produce a barley concentrate; Mixing the coffee beans with the barley concentrate to produce a mixture; And a drying step of drying the mixture by a spray drying method to form a powder state.

As such, most edible or medicinal tea has its own dry-milling or extracting method, and there are many herbal ingredients that are difficult to use such methods depending on the material.

On the other hand, in the case of radish, it is known to use it as a car for drying and drinking directly. However, there is a problem that it is difficult to contact with a drinker easily because of its peculiar taste and inherent odor.

Nonetheless, there are also lovers who drink while overcoming the pungent flavor and distinctive smell due to the various minerals and unique nutrients that radish contains.

Yacon is a root crop of the Andes origin and contains 14 essential nutrients such as beta carotene, calcium, and carbohydrates and contains about 10% of the weight of oligosaccharides. Among them, fructo-oligosaccharides -oligo) is contained in a large amount.

Fructo-oligosaccharides are known to be good for constipation because they are not digested from the stomach but go down to the intestines and become the food of Bifidobacterium, which is beneficial to our body, to activate intestinal metabolism.

Yacon has been developed with various processing techniques by these advantages, and it has been developed in various ways such as yacon tofu and its production method (Patent Publication No. 10-2001-0085077), soybean germicide containing yacon (Patent Document 10-2001-0088568) And a method for producing a fermented beverage using a mass root part (Patent Registration No. 10-0738994).

As described above, a method of utilizing yacon from various viewpoints is attempted, but there is a problem that the herbal tea manufacturing method of mixing various additives with yacon as a main ingredient has not yet been pioneered.

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a radish or yacon base having a pungent flavor and a strong odor removed, By weight of a fermented concentrated fermented food additive.

In order to achieve the above-mentioned object, the present invention provides a method for controlling the growth of Chinese cabbage such as Angelica gigas Nakai, Ganoderma lucidum, Pine needles, Gucci mulberry, Gugija, Gosam, Situ mushroom, Ginseng, three body, hovenous tree, purple ginseng, persimmon ginseng, persimmon bush, bellflower, yuukeephi, herb, ginseng, licorice, tooth, celestial gilt, white ginseng, white ginseng, Herbal medicine by heating one or more selected herbs selected from the group consisting of yellow, white, yellow, white, purple, white, purple, bamboo, chrysanthemum, phalaenopsis, A first step of extraction; Dried radish or yacon and dried to produce dried radish or dried yacon; 100 g of dried radish or dried yacon is added to 1 to 1.5 liters of the herbal solution of the first step, and the mixture is aged at 4 to 8 ° C for 7 ± 1 days at a low temperature. Then, the radish or yacon is picked and dried again, A third step of heat-treating the herbal concentrate to produce a primary fermented herbal concentrate; After re-drying the red-fried radish cheddar or yacon cheddar in the first stage fermented herbal solution of the third stage and re-aging it at low temperature for 7 ± 1 days at 4 ~ 8 ° C, the radish cheddar or yacon cheddar is re- A fourth step of preparing an herbal concentrate; A fifth step of putting the stock solution of the second aged herb in the fourth step into a concentrator, concentrating the concentrate at a concentration of 100 ± 10 ml per liter, and aging at 4 to 8 ° C for 1 to 3 days at a low temperature to prepare a first concentrated herbal concentrate; A sixth step of putting the primary concentrated herbal solution of the fifth step into a concentrator and re-concentrating the concentrate at a concentration of 50 ± 5 ml per 100 ± 10 ml to prepare a crude herbal solution; A fourth step of adding the dried radish mash or yacon mash of the herbal composition to the herbal composition at a temperature of 4 to 8 ° C for 1 to 3 days at a low temperature; After the seventh step, primary cultivation is carried out at a high temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, followed by drying at 60 to 70 ° C for 1 to 3 days, ; After the eighth step, secondary cultivation is carried out for 1 to 3 hours at a high temperature of 100 ° C or higher to prepare secondary herb radish herb radish or secondary herb yacon, followed by aging at 60 to 70 ° C for 1 to 3 days, 98% or more; A tenth step of finely pulverizing the dried secondary herbal radish radish or secondary herb yacon of the ninth step to form powder; And a packing step of separately packing the powdered powder in 10 steps. The present invention is directed to a one-body fermented concentrated food additive based on radish or watermelon yacon.

In the present invention, 500 ml of water per 100 g of the pulverized powder of the tenth step is put into a high-temperature pressure concentrator and concentrated to 240 to 260 g. After aging at 70 to 80 ° C for 1 to 3 days, % Or more of the total weight of the fermented soybean curd, and drying and pulverizing the dried fermented food additive.

In addition, the herbal fermented concentrated food additive based on the radish or the yacon may be prepared by selecting different herbs in the first stage to produce the powder in the tenth stage or the eleventh stage, Which is characterized in that the flavor and efficacy are diversified by packaging the bean curd refuse concentrated food additive.

The packaging step may include mixing 10 ml of water per gram of the finished powder and then packing the liquid phase at a ratio of heating to 0.5 to 1.5 ml. It is preferable to be a herbal fermented concentrated food additive.

According to the present invention, a herbal composition containing herb medicine or herbal yacon, which has been herbicide infused with herbicides which are difficult to make herbal tea, is added to a radish or yacon base from which peculiar pungent taste and odor is removed. There is an advantage to be provided.

BRIEF DESCRIPTION OF THE DRAWINGS Fig.
Figure 2 is a photograph of the first step herbal raw material of the present invention
Fig. 3 is a photograph showing a mixed photograph of the crude herbal solution and dried radish or yacon in the third step of the present invention
FIG. 4 is a photograph showing the results of the primary raw aged herbal extracts and the radish or yacon pots separated in the third step of the present invention
FIG. 5 is a graph showing the results of the re-drying of the radish mackerel or the yacon mackerel separated in the third step of the present invention
FIG. 6 is a photograph showing a mixed photograph of the primary aged herbal raw stock and the re-dried radish cheddar or yacon cheddar in the fourth step of the present invention
Fig. 7 is a photograph showing the fifth step of the first concentrated herbal solution of the present invention
8 is a photograph showing the sixth step of the herbal composition of the present invention
FIG. 9 is a graph showing the results of the re-drying of the radish mackerel or the yacon mackerel separated in the fourth step of the present invention
Fig. 10 is a schematic view showing the photographic images of the eighth and ninth steps of the present invention
Fig. 11 is a photograph of the secondary herb radish or secondary herb yacon after the ninth step of the present invention
FIG. 12 is a graph showing the results of the tenth step powder photograph
FIG. 13 is a photograph of the aging process of the concentrated material in the eleventh step of the present invention
14 is a photograph of the drying process in the eleventh step of the present invention
Fig. 15 is a graph showing the results of the photograph of the pre-drying

Hereinafter, the present invention will be described with reference to the drawings. In the following description of the present invention, a detailed description of related arts or configurations will be omitted if it is determined that the gist of the present invention may be unnecessarily obscured will be.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to be exemplary, self-explanatory, allowing for equivalent explanations of the present invention.

Fig. 3 is a photograph of a mixture of the crude herbal raw material and dried radish or yacon of the present invention of the first step of the present invention, and Fig. 4 FIG. 5 is a photograph of a dried radish mash or yacon mash picked up in the third step of the present invention, and FIG. 5 is a photograph of the dried radish mash or yacon mash picked up in the third step of the present invention. FIG. 7 is a photograph of the fifth step concentrated herbal raw liquid of the present invention, and FIG. 8 is a photograph of the first concentrated herbal raw liquid of the present invention FIG. 9 is a photograph showing the dried radish mackerel or yacon mackerel separated in the fourth step of the present invention, FIG. 10 is a photograph of the mackerel in the eighth and ninth steps of the present invention, and FIG. 11 is the second herbal medicine after step 9 of the present invention 12 is a photograph of the tenth step powder of the present invention, FIG. 13 is a photograph of the aging process of the concentrated material in the eleventh step of the present invention, FIG. 14 is a photograph of the eleventh step of the eleventh step of the eleventh step of the present invention FIG. 15 is a photograph of the drying process after the drying in the eleventh step of the present invention. FIG.

In the following description, the photographs of Figs. 2 to 15 of the present invention are photographs when they are performed with radish, but they are also the same when they are performed with yacon.

The present invention has the entire process as shown in FIG. 1, and the first step of the present invention is a step of producing the herbal raw liquid as shown in FIG.

According to the present invention, there is provided a method of producing a plant extract comprising ginseng, ganoderma, pine needles, Gucci mulberry, gugija, ginseng, mushroom, ogapi, landscape, cinnamon, mint, wormwood, It has been reported that the herbaceous plants such as Gangneung, Yongdam, Gangbyeon, Bellflower, Yuguni, Herb, Shinhwa, Licorice, Choose one or more herbs from the following: velocities, white pellets, bloody blooms, coral reefs, sea bass, peony, hornblende, golden, pruned, thistle, moringa trees,

The Moringa tree is a soybean plant that grows widely in the tropical and subtropical regions of the northern part of India, and contains a balanced mixture of vitamins, minerals and amino acids.

In the first step of the present invention, the herbal medicine is heated to extract the herbal raw solution.

The first step is a step of extracting the herbal raw solution in a state as shown in FIG. 2 by adding water to the herb and heating the herb. In general, the herbal solution is extracted by using a well- Herbal medicine is heated like a medicine to extract herbal solution.

Therefore, it is preferable to extract the crude herbal solution in the same manner as in the production of general ginseng, and it is usually appropriate to add about 1 to 1.5 liters of water per 100 g of herbal medicine to extract by heating.

The present invention is not limited to the herb medicine but can be used to extract the herbal raw material by heating the herbal medicine, and various medicinal materials which can be eaten can be prepared by powder or extract It can be extracted.

Therefore, it is needless to say that the herbal medicine is only an exemplary embodiment, and powder or extract can be produced by the method of the present invention by extracting the herbal raw solution in addition to the herbal medicine.

The second step of the present invention is a step of slicing radish or yacon and drying it to prepare dried radish or dried yacon.

In the present invention, the herbal raw liquid component extracted as a liquid is pulverized on the basis of radish or yacon.

The second step is to prepare radish or yacon, which is the basic base of the present invention, and to prepare a dried radish or dried yacon.

In the third step of the present invention, 100 g of dried radish or dried yacon of the second stage is added to 1 to 1.5 liters of the herbal raw material of the first stage, and the mixture is aged at 4 to 8 ° C for 7 to 1 day at low temperature, 4 and 5, the radish cheddar or yacon cheddar is recovered and dried again, and the aged herbal raw solution of FIG. 4 is subjected to a heat treatment to produce a primary raw aged herbal raw solution.

The heat treatment of the aged herbal raw solution is a step of boiling at a high temperature of 100 ° C or higher for 1 to 6 hours or at a low temperature of 60 to 70 ° C for 1 to 3 days and in the first fermentation period the spicy taste of radish or yacon And a germicidal effect for preventing the undiluted herbal raw material from being damaged by the propagation of microorganisms during the low-temperature ripening period.

In the heating process, moisture is prevented from evaporating as much as possible by using a closed container including a vapor recovery device.

In the fourth step of the present invention, the re-dried radish mackerel or the yacon mackerel of the third stage is re-introduced into the primary fermented herbal raw solution of the third stage and then aged at a temperature of 4-8 ° C for 7 ± 1 days, After making the same condition, it is the step of recovering the radish mash or yacon mash and manufacturing the second crude mash herbal solution.

The third and fourth steps are actually the same repetitive aging steps carried out over 14 ± 2 days. It can be said that it is the addition of the disinfection and disinfection steps by the heat treatment of the herbal stock solution in the middle.

In the third and fourth steps, it is noted that the radish cheddar or the yacon cheddar is not separately extracted and is not included in the heating process.

In the fifth step of the present invention, the stock solution of the second aged herb in the fourth step is put into a concentrator and concentrated at a concentration of 100 ± 10 ml per liter, followed by low-temperature aging at 4-8 ° C. for 1-3 days. Is the step of preparing the same concentrated primary herbal solution.

In the sixth step of the present invention, the concentrate of the first concentrated herbal solution of the fifth step is re-concentrated at a concentrating ratio of 50 ± 5 ml per 100 ± 10 ml in a concentrator to prepare a crude herbal solution as shown in FIG.

The fifth and sixth steps are steps of concentrating the secondary aged herbal raw solution to make it sticky as in the case of morning syrup. By performing the concentration step separately as in the present invention, a crude herbal solution in a sticky state such as morning syrup can be obtained .

The seventh step of the present invention is a step of re-drying the radish mash or yacon mash of the fourth step as shown in FIG. 9 in the herbal tanning solution, and allowing the same to be re-introduced at a low temperature for 1 to 3 days at 4 to 8 ° C .

In the seventh step, like a red pepper paste, mung bean paste or yacon paste is dipped in a herbal solution.

Continue to dry the radish or yacon until the seventh stage is to avoid heat damage to radish or yacon till this stage.

The present invention is characterized in that, in the eighth step, after the seventh step, primary cultivation is first carried out at a temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, Followed by drying and aging treatment.

FIG. 10 is a view showing such a copying process.

Generally, red ginseng is treated at low temperature. When red ginseng is added, toxins of raw ginseng are removed and a new physiologically active ingredient useful for the body is produced.

In the eighth step of the present invention, radish or yacon potatoes impregnated and aged in a herbal tanning solution are sprayed to change the quality of radish or yacon. In step 8, the herbal composition is infiltrated into radish mash or yacon mash, so that raw mash or red mash is converted into red ginseng. .

In the ninth step of the present invention, after the eighth step, secondary cultivation is carried out for 1 to 3 hours at a temperature of 100 ° C or higher to produce secondary herb radish or secondary herb yacon, Followed by aging and drying to remove moisture of 98% or more.

The ninth step is a reprecipitation step of the first herbal radish herb radish or the first herb yacon herb, which is a repetition of the step of steaming and drying like a general embryo process, and thus the second herb radish herb radish or the second herb radish yacon is manufactured do.

The eighth step or the ninth step may be repeated a number of times as needed, such as a general spreading procedure.

As shown in FIG. 11, when cutting off the secondary herb radish herb radish or secondary herb radish yacon in step 9, the radish or yacon is changed to the inside, but the penetration depth of the herb ingredient is different according to the number of times of propagation.

The tenth step of the present invention is a step of finely pulverizing the dried secondary herb radish or the secondary herb yacon of the ninth step to form a powder.

In the tenth step of the present invention, as shown in FIG. 11, the step of homogenizing the herb components contained in the surface and inside of the radish or yacon germ, which is germinated, is finely pulverized as shown in FIG.

On the other hand, in order to homogenize the herbal composition components differently contained on the surface and inside of radish or yacon, 500 ml of water per 100 g of the ground powder of the tenth step is put into a high-temperature pressure concentrator, The mixture was concentrated to 240 to 260 g, aged at 70 to 80 ° C. for 1 to 3 days, and then dried in a drier to remove moisture of 98% or more as shown in FIGS. 14 and 15, The method may further include an eleventh step of pulverizing.

The step 11 is a step for completely homogenizing the components contained in the powder of the secondary herb radish herb radish or the secondary herb radish yacon so that an equal amount of the herbal ingredient is infiltrated into each powder granule.

In the eleventh step, water is added again, so that it is dried and finely pulverized.

Unlike the powder of the tenth step, the powder of the eleventh step has a very dark color.

The packaging step of the present invention is a step of individually wrapping the powdered powder of step 10 or step 11 to complete the product.

According to the present invention, an herbal fermented concentrated food additive based on radish or dried yacon is produced through the above-described method.

The one-pack fermented concentrated food additive based on guar gang radish or confectionary yacon produced according to the present invention is packaged as a tea bag or a powdered tea and can be eaten as a hand drip or eaten as a coffee or as a tea bag, Can be used.

On the other hand, according to the present invention, the result is different depending on the herbal raw stock solution selected in the first step.

That is, when the powder of the tenth step or the eleventh step is produced by starting the extract of the herbal raw material with Ganoderma lucidum or Ginseng in the first step, the resultant is dependent on the herbal stock solution of the first step.

If the crude herbal solution selected in the first step is referred to as " starting herbal raw solution ", the resultant powder is different depending on the starting herbal raw solution.

Therefore, the powder of the 10th step or 11th step is a powder having a distinctive aroma and anesthetic effect due to the starting herbal lotion, respectively. Therefore, in the present invention, the powders thus produced are freely mixed according to the desired mixing ratio It has the feature to complete the product.

For example, if each of the herbal ingredients contained in the herbarium is used to prepare herbal tea, the herbal tea having the herbaceous trehalose component is completed by mixing the herbal tea with the mixture of the herbaceous trehalose It happens.

In the case of herbal tea, only one herbal medicine is used to boil the herbal medicine, which is called a one-pot medicine, and various kinds of herbal medicines are used to make a boiled herbal tea. According to the present invention, It is possible to manufacture a double-limb short-handed vehicle.

The present invention also includes packaging the liquid phase at a ratio of 10 ml of water per gram of the powder completed by the method of the present invention in the packaging step, and then heating and extracting the mixture until the mixture becomes 0.5 to 1.5 ml.

Accordingly, the present invention provides a product that can be used in water as a powder and a product that can be used directly as a liquid phase.

In the case of the liquid product, 10 ml of the liquid product is diluted in 20 liters of water and used for showering or bathing.

The powder can also be made into an oil product that is mixed with the oil and applied to the body.

It will be apparent to those skilled in the art that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that the technical spirit of the present invention is to the extent possible.

Claims (4)

Ganoderma lucidum, Ganoderma lucidum, Pine needles, Gucci mulberry, Gugija, Gosam, Mushroom, Ogapi, Landscape, Cinnamon, Mint, Wormwood, It is the first time in the world that we have a lot of flowers and flowers in our garden. The flowers are very beautiful, and the flowers are very beautiful. A first step of extracting the herbal raw material liquid by heating one or more selected herbicides selected from the group consisting of corn steep liquor, corn steep liquor, sea bream, sea bream, horseradish, ginger, golden, beech, thistle,
Dried radish or yacon and dried to produce dried radish or dried yacon;
100 g of dried radish or dried yacon is added to 1 to 1.5 liters of the herbal solution of the first step, and the mixture is aged at 4 to 8 ° C for 7 ± 1 days at a low temperature. Then, the radish or yacon is picked and dried again, A third step of heat-treating the herbal concentrate to produce a primary fermented herbal concentrate;
After re-drying the red-fried radish cheddar or yacon cheddar in the first stage fermented herbal solution of the third stage and re-aging it at low temperature for 7 ± 1 days at 4 ~ 8 ° C, the radish cheddar or yacon cheddar is re- A fourth step of preparing an herbal concentrate;
A fifth step of putting the stock solution of the second aged herb in the fourth step into a concentrator, concentrating the concentrate at a concentration of 100 ± 10 ml per liter, and aging at 4 to 8 ° C for 1 to 3 days at a low temperature to prepare a first concentrated herbal concentrate;
A sixth step of putting the primary concentrated herbal solution of the fifth step into a concentrator and re-concentrating the concentrate at a concentration of 50 ± 5 ml per 100 ± 10 ml to prepare a crude herbal solution;
A fourth step of adding the dried radish mash or yacon mash of the herbal composition to the herbal composition at a temperature of 4 to 8 ° C for 1 to 3 days at a low temperature;
After the seventh step, primary cultivation is carried out at a high temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, followed by drying at 60 to 70 ° C for 1 to 3 days, ;
After the eighth step, secondary cultivation is carried out for 1 to 3 hours at a high temperature of 100 ° C or higher to prepare secondary herb radish herb radish or secondary herb yacon, followed by aging at 60 to 70 ° C for 1 to 3 days, 98% or more;
A tenth step of finely pulverizing the dried secondary herbal radish radish or secondary herb yacon of the ninth step to form powder;
A packing step of separately packing the pulverized powders of the 10 steps;
Wherein the fermented soybean curd is added to the concentrated fermented soybean curd according to the present invention.
2. The method of claim 1, further comprising, after the tenth step,
500 ml of water was added per 100 g of the pulverized powder of the tenth step, and the mixture was put into a high-temperature pressure concentrator and concentrated to 240 to 260 g. The mixture was aged at 70 to 80 ° C for 1 to 3 days, And then dried, pulverized and powdered.
Wherein the fermented soybean is added to the fermented concentrated food additive.
3. The herbal fermented concentrated food additive according to claim 1 or 2,
Characterized in that a different herb is selected in the first step to produce powders of the tenth or eleventh step and then mixed and selectively packed in the packaging step to diversify taste and efficacy. An additive concentrate for oriental fermentation based on.
4. The method according to claim 3,
And 10 ml of water per gram of the finished powder, and then packing the liquid phase at a ratio of heating to 0.5 to 1.5 ml. The additive for concentrated fermented soybean based on yacon bean or rice bran.

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