KR102034238B1 - Manufacturing Method of Complex Fermentation Liquid For Bronchial Health Using Natural Material - Google Patents

Abstract

The present invention is a method for manufacturing a complex fermentation enzyme solution, helpful for bronchial health. More specifically, the present invention provides a method of manufacturing a fermentation enzyme solution that has undergone fermentation for a period of time using natural ingredients, fruits, and vegetable having pharmacological properties and drinking the same. The present invention induces the activation of detoxification enzymes in the body to prevent the accumulation of harmful substances absorbed into the body due to air pollution such as soot, yellow dust, fine dust and the like, and exerts an anti-inflammatory function, thereby being able to manufacture the fermentation enzyme solution which is helpful for respiratory organs and bronchus.

Description

Manufacturing Method of Complex Fermentation Liquid For Bronchial Health Using Natural Material}

The present invention relates to a method for producing a complex fermentation enzyme solution that is beneficial for respiratory and bronchial health. More specifically, the active ingredient extracted through fermentation for a certain period of time using natural ingredients, fruits and vegetables induces activation of detoxification enzymes in the body. It relates to a method for producing a complex fermentation enzyme solution to prevent the accumulation of harmful substances absorbed in the body due to air pollution such as fine dust, yellow dust and to exert an anti-inflammatory function.

Korea is geographically located in the Far East of the Asian continent, and yellow dust and air pollutants, which are driven from the continent by the western wind, are introduced through the western sea of Korea to the Korean Peninsula, and fine dust is inhaled by the human body through the eyes or nose. Not only does it affect, but it also affects crops and livestock by mixing with rainwater during rainfall. Fine dust contains a large amount of air pollutants, especially heavy metals such as lead, mercury, cadmium and nickel, and sulfurous acid gas and nitrogen oxides, which are accumulated once they are absorbed into the body. It is known to cause or cause genetic diseases. On the other hand, the development of functional foods or medicines to suppress or release the absorption in the body for harmful toxic substances contained in the fine dust already inhaled into the body is also continuously made.

Enzymes, which are the subject of the present invention, serve as catalysts that enable the bioactivity and metabolism of cells. It is produced by all organs, blood vessels, tissues and cells in the human body, and with the help of vitamins, minerals and hormones, it reacts rapidly and plays an important and essential role in metabolic processes. Enzymes have specific functions and are present at sites where they are expressed in the body because they have the property of reacting only to certain substances. Thus, one enzyme plays only one role. People with weak bronchial bronchial enzymes that lack bronchial enzymes to help you.

In order to make enzymes, they have to go through fermentation. The meaning of fermentation is 'the process by which microorganisms use their enzymes to break down organic matter.' Fermentation and decay are carried out by a similar process, but if useful substances are produced after decomposition, it is called fermentation. Enzyme extracted from fermentation process greatly improves the efficacy by changing the raw material into a very absorbent material. Several bioactive substances produced through fermentation prevent adult disease and increase anticancer effect in our body. It also promotes metabolism and lowers cholesterol, which is very beneficial to your health. In addition, fermented foods have a deeper taste and flavor due to the fermentation of microorganisms, which greatly improves the taste of foods and prevents decay and propagation of bacteria for long-term storage.

Five raw materials that are good for bronchial and respiratory organs were selected as the raw materials that can be easily encountered in daily life based on Dongbobogam and Herbacea. Garlic is rich in allicin, a bactericidal and anticancer agent, which prevents heavy metals such as arsenic and mercury from accumulating in the body. Consistently consumed can help improve bronchial inflammation. The bellflower saponin promotes bronchial ciliary movements to strengthen the bronchial mucosa and improve immunity. 'Green tea' has a 'chelating action' that releases heavy metals to the body, and there are studies that remove up to 70% of lead and 40% of cadmium. This is due to the catechins and tannins in the green tea, which combine with heavy metals such as mercury, lead, and cadmium to prevent absorption. The pear's luteolin reduces sputum and cough and its antioxidant properties are effective in catching fine dust as well as colds. It also helps to alleviate inflammation caused by contaminants in the fine dust. 'Mari-ri', one of the representative alkaline foods, has the effect of purifying acid, helping to release heavy metals in fine dust and lowering cholesterol levels. In addition, buttercups are rich in vitamins, minerals, and dietary fiber, which are good for improving blood vessels.

Nature 101 is a fermentation broth containing a high concentration of natural fermentation enzymes that have been fermented for a certain period of time using 101 natural ingredients, fruits and vegetables. `` Noni '' is introduced as `` Haepageuk '' or `` Paepukcheon '' in `` Donggambogam ''. Scopolytin is an anti-inflammatory effect that reduces vascular inflammation and is also used as a natural painkiller. do. Based on this, noni fermentation broth was prepared and mixed.

Current Fermentation Enzyme Preparation Method: Mixing Fermented Soybean Paste Fermented Powder and Mixed Lactobacillus Powder with Koami No. 4 to Enhance Digestion and Absorption in the Body to Promote Bowel Enhancement, Fermenting Enzyme Type with Rich Minerals (KR 10-1857065) By activating digestive enzymes in the intestine, it is possible to remove unnecessary stool by activating digestive enzymes in the intestine, and fermented enzymes (KR 10-1362500) to help intestinal movement by releasing toxins in the intestines or digestion and physiology based on brown rice and rice bran Methods of preparing fermented enzyme foods (KR 10-1408568) with enhanced intestinal absorption of active ingredients have been studied.However, methods for preparing fermented enzyme liquids that are beneficial for respiratory health using natural ingredients, fruits and vegetables as raw materials are still being studied. Various developments are not made until now.

Therefore, the present inventors have made intensive efforts to prepare a fermentation enzyme solution that helps the bronchus from various harmful substances such as fine dust, and the fermentation of detoxification enzymes in the body when fermenting natural ingredients, fruits and vegetables having pharmacological properties to help the bronchus By preventing the accumulation of harmful substances absorbed into the body due to air pollution such as fine dust, yellow dust, and to confirm that the function to suppress the inflammation and completed the present invention.

The above information described in this Background section is only for improving the understanding of the background of the present invention, and therefore does not include information that forms a prior art known to those of ordinary skill in the art. You may not.

It is an object of the present invention to provide a complex fermentation enzyme solution and a method for preparing the same that are beneficial for respiratory health.

In order to achieve the above object, the present invention comprises the steps of fermenting the sugar solution to each of the washed garlic, bellflower, green tea, pear or buttercup and first fermentation; Removing the garlic, bellflower, green tea, pear or buttercup, and filtering the first fermentation stock solution; Fermenting each of the filtered primary fermentation stock solutions to obtain a second fermentation solution; And it provides a method for producing a complex fermentation enzyme solution comprising the step of mixing each of the obtained second fermentation broth, Nature 101 fermentation broth and Noni fermentation broth.

The present invention also provides a complex fermentation enzyme solution that is beneficial to respiratory health prepared by the above method.

Method for producing a complex fermentation enzyme solution to help the respiratory health according to the present invention can produce a fermentation enzyme solution fermented for a certain period of time by selecting natural ingredients and fruits and vegetables with pharmacological properties to help bronchial, various soot, It is effective in the prevention of yellow dust and fine dust, and in reducing phlegm and cough.

Figure 1 is a schematic diagram showing the manufacturing process of the complex fermentation enzyme solution of the present invention. Bronchopotentiase refers to a mixed secondary fermentation broth according to the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The present invention is fermented for a certain period of time in order to increase the various physiologically active substances contained in each raw material, and was mixed and prepared by using the fermentation enzyme is increased so as a raw material.

In one embodiment of the present invention, based on 100% by weight of each garlic, bellflower, green tea, pear or buttercup washed and trimmed 20% by weight, 30% by weight, 50% by weight in a total of three levels of the saccharide solution There were 15 days of fermentation for each of the three sugar input stages. Then, the garlic, bellflower, green tea, pears or buttercups were removed, and the primary fermentation stock was filtered, respectively, and the filtered stock solution was second fermented for 3 to 36 months, respectively. The fermentation enzyme complex by mixing 60% Nature 101 fermentation and 10% Noni fermentation with 30% mixed secondary fermentation with a weight ratio of the second fermentation broth of garlic, bellflower, green tea, pear and buttercup 1: 1: 1: 1: 1 Were prepared and packaged into products.

Accordingly, the present invention in one aspect (a) adding a sugar solution to each of the washed garlic, bellflower, green tea, pear or buttercup and the first fermentation; (b) removing the garlic, bellflower, green tea, pear or buttercup, and filtering the first fermentation stock solution; (c) second fermenting each of the filtered primary fermentation stock solutions to obtain a second fermentation broth; And (d) relates to a method for producing a complex fermentation enzyme solution comprising the step of mixing each of the obtained second fermentation broth, Nature 101 fermentation broth and Noni fermentation broth.

In the present invention, the garlic, bellflower, green tea, pear or buttercup is characterized in that the raw material to strengthen the bronchus, each of the active ingredients and characteristics are shown in Table 1 below.

Active ingredients of 5 bronchial enzymes and their effects Raw materials Active ingredients and effects garlic Allicin
→ Prevents accumulation of heavy metal in the body (detoxification)
→ anti-inflammatory, bronchial inflammation Bellflower Saponin → bronchial mucosa
→ excellent for sputum discharge green tea * Tannin → Extracorporeal discharge by adsorption of heavy metals
→ boosting immunity stomach * Luteolin → cough, sputum relief
→ excellent for lung and bronchial health Buttercup * Alkaline → Extracorporeal discharge by adsorption of heavy metals
→ neutralizes acidified bodies due to fine dust and yellow dust

In the present invention, the sugar solution may be characterized by including sugar, but is not limited thereto.

In the present invention, the step (a) is a step of fermenting 200 g of sugar solution based on 1 kg of garlic, bellflower, green tea, pear or buttercup; Adding and fermenting 300 g of the sugar solution; And it may be characterized in that it comprises the step of fermenting 500g sugar solution and fermentation.

In the present invention, each of the sugar solution may be characterized in that the fermentation for 10 to 20 days, but is not limited thereto. Preferably it may be characterized by fermentation for 15 days.

In the present invention, the total amount of the sugar solution of step (a) is preferably applied to one to one of each material, but is not limited thereto.

Too little sugar can cause fermentation without osmotic pressure, which can lead to vinegar, alcohol, or even rot. On the contrary, if the amount of sugar is too high, there is no risk of corruption, but since the fermentation is not done properly, the sugar (sugar) remains and is likely to eat sugar water.

In order to compensate for the above problems, 20 wt%, 30 wt%, 50 wt% of the saccharide solution was gradually added. Thus, when the first 20 wt% sugar solution is added, the sugar solution is replenished before vinegar or sake is added to increase the fermentation rate, prevent vinegar or sake, and obtain the benefits of preserving beneficial bacteria in the raw materials.

As fermentation progresses, the sugar becomes insufficient and becomes an environment that can cause mold, but before the sugar solution is added to the upper side to prevent the growth of various bacteria, and the microorganisms in the fermentation broth feed the sugar solution to allow it to multiply.

In addition, since fruits, vegetables, and wild vegetables have sugars, when making fermentation enzymes with raw materials with a lot of sugars, such as fruit types, the amount of sugar should be reduced. Conversely, if you have less sugar in the ingredients, it is better to add more sugar.

In the present invention, the second fermentation of step (c) is preferably fermented for 3 months to 36 months at room temperature, but is not limited thereto.

When the temperature of the fermentation is too low, the activity of the microorganisms is inhibited and the fermentation may not proceed smoothly, and at too high fermentation temperature, the microorganisms may be excessively active, resulting in overfermentation, resulting in a bitter taste, which significantly reduces palatability. Therefore, the activity of microorganisms expressed at various temperatures is increased through fermentation of outdoor jars without artificial temperature control. In addition, the fermentation time is carried out for a time that the microorganisms can be active, preferably at least 3 months at room temperature.

In the fermentation step it is preferable to spread the sugar on the bottom of the jar, which is to block the bad energy coming from the bottom, to maintain a constant temperature in the jar. In addition, it can prevent corruption, and when the insufficient sugar is used to feed microorganisms, so it is effective to continuously supply sugar to a certain level.

In one embodiment of the present invention, as a result of evaluating the palatability of the fermentation enzyme according to the fermentation period, when the fermentation period is less than 1 month, the sweetness is strong and it is difficult to expect the efficacy of the enzyme. On the other hand, products fermented for more than three months after sugar addition were more preferred in consideration of the fermentation period and the subjective taste of the enzyme.

In the present invention, the Nature 101 fermentation broth is based on 100% by weight of each of the 101 materials in Table 2, 20% by weight, 30% by weight, 50% by weight of a total of three stages of stepwise sugar solution; Removing the material and filtering the primary fermentation stock solution respectively; Fermenting the filtered first fermentation stock solution for 2 to 3 months to obtain a second fermentation broth; And it may be characterized in that it is prepared by a manufacturing method comprising the step of mixing each of the obtained second fermentation solution. In the mixing step, each plum 10.45%, citron 10.45%, apple 10.45%, citrus 10.45%, pine tree net 0.6%, mountain garlic 0.6%, kiwi fruit 0.6%, butterbur 0.6%, Hallabong fruit 0.6%, Schizandra fruit 0.6%, Turmeric Root 0.6%, Aronia 0.6%, Myeongil Leaf 0.6%, Yacon Root 0.6%, Hairy Wheat Top 0.6%, Purslane 0.6%, Acorn 0.6%, Hemp 0.6%, Angelica Root 0.6% , Rootstock 0.6%, Fatty 0.6%, Persimmon 0.6%, Licorice Root 0.6%, Paprika Berry 0.6%, New Beet Root 0.6%, Burdock Root 0.6%, Macmundong Root 0.6%, Cornus Fruit 0.6%, Astragalus 0.6 %, Mugwort Leaf 0.6%, Dried Trichophyte 0.6%, Situary Mushroom Fruit 0.6%, Bear Leaf 0.6%, Tuna Leaf 0.6%, Sureum Leaf 0.6%, Blueberry Fruit 0.6%, Salvia Root 0.6%, Root Root 0.6%, Stone Sprouts Pure 0.6%, Tooth 0.6%, Tomato Berry 0.6%, Edulis Flower Blossom 0.6%, Taro Roots 0.6%, Hawthorn Fruit 0.6%, Thigh 0.6%, Bokbunja 0.6%, Evergreen Worm 0.6%, Deodeok 0.6%, Only flesh Lee 0.6%, mugwort leaf 0.6%, dried green tea 0.6%, ganoderma lucidum mushroom 0.6%, non-shrimp 0.6%, jujube 0.6%, dongleung 0.6%, mulberry root shell 0.6%, cucumber 0.6%, mud leaf stalk 0.6%, dandelion 0.6% , Sprout stem 0.6%, Bean sprouts 0.6%, Bean sprouts 0.6%, Zucchini 0.6%, Ivy 0.6%, Chinese quince 0.6%, Sorghum 0.6%, Ginseng 0.6%, Peach 0.6%, Red pepper 0.6%, Red pepper 0.6 %, Wild Berry 0.6%, Cheongyang Pepper 0.6%, Yeoju 0.6%, Fig 0.6%, Ginger 0.6%, Garlic Leaf 0.6%, Lettuce 0.6%, Chinese Cabbage 0.6%, Soothing 0.6%, Strawberry 0.6%, Garlic 0.6%, Leek 0.6%, Broccoli 0.6%, Spinach 0.6%, Wasabi 0.6%, Buttercup 0.6%, Eggplant 0.6%, Pleurotus 0.6%, Radish 0.6%, Pear 0.6%, Cabbage 0.6%, Onion 0.6%, Leek 0.6%, Shiitake 0.6%, potato 0.6%, sweet potato 0.6%, carrot 0.6%, bellflower 0.6%, lotus root 0.6%, gojiberry fruit 0.6% and the bark of the bark 0.6% may be characterized in that the mixing in the weight ratio of the second fermentation solution. Nature 101 efficacy of each fermentation broth is shown in Table 2 below.

In the present invention, the noni fermentation solution is a step of adding a three-step gradual sugar solution in 20% by weight, 30% by weight, 50% by weight based on 100% by weight of dried Noni; Removing the dried noni and filtering the first fermentation stock solution; And it can be characterized in that it is produced by the manufacturing method comprising the step of obtaining a secondary fermentation solution by the second fermentation of the filtered primary fermentation stock solution for 3 months to 36 months.

In the present invention, in the step (d) garlic secondary fermentation broth, bellflower secondary fermentation broth, green tea secondary fermentation broth, pear secondary fermentation broth and buttercup secondary fermentation broth are mixed in a weight ratio of 1: 1: 1: 1: 1 It may be characterized in that, but is not limited thereto.

In the present invention, in step (d) garlic secondary fermentation broth, bellflower secondary fermentation broth, green tea secondary fermentation broth, pear secondary fermentation broth and buttercup secondary fermentation broth mixed 30% by weight, Nature 101 fermentation broth 60 weight % And Noni fermentation solution may be characterized in that it is mixed, but is not limited thereto.

In another aspect, the present invention relates to a complex fermentation enzyme solution prepared by the above production method. The complex fermentation enzyme solution may be characterized in that it helps to protect the respiratory organ and bronchus from various harmful substances such as fine dust.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Complex Fermentation Enzyme Solution Helping Bronchial

Material Wash and Clean Steps

Material washing and cleaning can be carried out using purified water which is commonly used as a step to remove conventional, immature, broken and defective materials. Choose a good condition for the fermentation enzyme solution and remove the bad and foreign matter.

Next, clean the dust and other foreign matter adhering to the surface of the material.

Sugar input fermentation stage

200 g of sugar solution is added based on 1 kg of the washed material, and the sugar solution is mixed with the lid and fermented for 15 days. Thereafter, 300 g of sugar solution is added to ferment for about 15 days, and after that, after 500 days, 500 g of sugar solution is finally added.

Filtration stage

After the third stage of fermentation, filter the ingredients and put only the first fermentation stock in the jar. When filtering the stock solution, use a fine sieve to completely separate the material and the primary fermentation stock solution.

Fermentation stage

The filtered primary fermentation stock undergoes the last fermentation step for 3 to 36 months, most of which are ideal when fermented for 2 to 3 years. In this case, unlike the previous fermentation step, no additional sugar solution is added. The fermented enzyme solution that has been fully fermented is discriminated by eyes, taste, and smell.The method is to pour the fermented enzyme solution into a glass to see if the original color of the raw materials is present and mix well without stirring when the water is poured into the fermented enzyme solution. It can be seen that the fermented enzyme solution made. In addition, when the fermented enzyme solution is eaten, the taste of the raw material comes out, and whether it tastes rich, and the fragrance of the material is intact.

Mixing step

30% mixed secondary fermentation broth with the weight ratio of garlic, bellflower, green tea, pear and buttercup secondary fermentation solution 1: 1: 1: 1: 1, 60% Nature101 fermentation broth and 10% Noni fermentation broth with excellent efficacy Mix and mix well.

Productization

Packaged complex fermentation enzyme solution produced in the mixing process can be commercialized.

The composite fermentation enzyme solution of the present invention prepared as described above is an active ingredient extracted through fermentation for a certain period of time using natural ingredients, fruits and vegetables that are helpful for bronchial health, which is tired of fine dust, and induces activation of detoxification enzymes in the body. It is possible to prevent the accumulation of harmful substances absorbed in the body due to air pollution such as yellow dust and to suppress inflammation.

Experimental Example 1: Evaluation of palatability according to the second fermentation period

A total of 10 men and women were used as sensory evaluation agents to evaluate the degree of preference according to the second fermentation period.

As a result, 8 people selected product 1 (more than 3 months after adding sugar) and 2 people selected product (less than 1 month after adding sugar) (Table 3).

If the second fermentation period is less than one month, there is an opinion that the sweet taste is strong, so it is felt to be consumed by sugar water rather than the function of enzyme. In fact, if the fermentation period is short, the effect of enzyme is expected because of insufficient time for the microorganism to be active. Difficult to do

That is, considering the fermentation period and subjective taste that can have the function of the enzyme, it was found that the second fermentation product more than three months after the addition of sugar solution is preferred.

preference Evaluation of palatability by fermentation 1 time (more than 3 months) 2 times (less than 1 month) O O O O O O O O O O

No. 1: fermented enzyme solution more than 3 months after sugar addition

No. 2: fermented enzyme solution less than 1 month after sugar addition

Experimental Example 2: Evaluation of palatability according to the mixing ratio

In Example 1, the degree of preference according to the mixing ratio of the mixed secondary fermentation broth, Nature 101 fermentation broth and Noni fermentation broth was evaluated.

As a result, the first product (60%, 30%, 10%) all 10 people positively evaluated the taste and aroma, the second product (40%, 40%, 20%) was three people, the third product (10%, 60%, 30%) were 0, and Noni's scent was strong and rejected (Table 4).

The highest palatability was evaluated when 60% of Nature 101 fermentation broth, 30% of mixed secondary fermentation broth, and 10% of Noni fermentation broth were mixed.

preference Evaluation of taste according to mixing ratio no. 1 No.2 number 3 O O O O O O O O O O O O O

No. 1: Nature 101 Fermentation 60%, Mixed Secondary Fermentation 30%, Noni Fermentation 10%

No. 2: Nature 101 Fermentation 40%, Mixed Secondary Fermentation 40%, Noni Fermentation 20%

Number 3: Nature 101 Fermentation 10%, Mixed Secondary Fermentation 60%, Noni Fermentation 30%

On the basis of this, when the fermentation broth was fermented for 2 months or more after the addition of sugar solution and mixed fermentation 30%, Nature 101 fermentation 60%, and Noni fermentation 10% were mixed, dust accumulated in the body due to yellow dust and It can be found that it is suitable for producing complex fermentation enzyme solution that can release pollutants and strengthen bronchus to help respiratory health.

As described above in detail specific parts of the present invention, it will be apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

Method for producing a complex fermentation enzyme solution comprising the following steps:
(a) adding a sugar solution to each of the washed garlic, bellflower, green tea, pear, and buttercup and first fermenting;
(b) removing the garlic, bellflower, green tea, pear and buttercup, respectively, and filtering the first fermentation stock solution;
(c) second fermenting each of the filtered primary fermentation stock solutions to obtain a second fermentation broth; And
(d) the obtained garlic secondary fermentation broth, bellflower secondary fermentation broth, green tea secondary fermentation broth, pear secondary fermentation broth and buttercup secondary fermentation broth in a weight ratio of 1: 1: 1: 1: 1, and then mixed 2 Mixing 60 wt% of Nature 101 fermentation broth and 10 wt% Noni fermentation liquor to 30 wt% of fermentation broth.
The method of claim 1, wherein the step (a) comprises adding 20% by weight of sugar based on 100% by weight of garlic, bellflower, green tea, pear or buttercup and fermenting; Adding and fermenting 30% by weight of the sugar solution; And 50% by weight of the sugar solution is added to the fermentation method comprising the step of fermentation.
The method of claim 2, wherein the fermentation enzyme solution is characterized in that the fermentation for 10 to 20 days after each sugar solution input step.
According to claim 1, wherein the second fermentation of step (c) is a method for producing a complex fermentation enzyme solution, characterized in that fermentation for 3 months to 36 months at room temperature.
delete delete Complex fermentation enzyme solution prepared by the method of any one of claims 1 to 4.

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