KR102245570B1 - method preparation of fermented liquid and fermented liquid using the same - Google Patents

Abstract

The present invention produces 12 kinds of fermentation broth using'silk amino acid' in each fermentation process of 12 raw materials of'solsoon, purslane, parsley, broccoli, peaches, onions, grapes, plums, hawthorn, scrubber, wormwood, ginseng fruit' After that, for the purpose of developing a new product of'differentiated fermentation broth' from the existing fermentation broth by mixing and manufacturing 12 types of fermentation broth according to the mixing ratio, 1).Preparation for fermentation broth manufacturing, 2).Selection, washing, and cutting of raw materials Step, 3). Fermentation step using silk amino acids, 4). Fermentation broth production step, 5). 12 fermentation broth mixed manufacturing steps, 6).Quality evaluation results show that fermentation broth using silk amino acids improves storage properties, flavor characteristics and energy absorption rate, and polyphenol content, antioxidant activity, and amino acid content than conventional fermentation broth without adding silk amino acids. There is an effect of providing a differentiated'fermentation solution' with excellent quality.
[Simple explanation of the drawing]
As a result of the research experiment in Figure 1 below, it can be seen that the content of polyphenols was increased in the fermentation broth (B) containing silk amino acids compared to the existing fermentation broth (A).
Figure 2 below shows that the antioxidant activity was increased in the fermentation broth (B) containing silk amino acids compared to the conventional fermentation broth (A).

Description

Method preparation of fermented liquid and fermented liquid using the same

The present invention relates to a method for producing a fermentation broth, characterized in that silk amino acid (silk protein enzyme hydrolyzate) is added in the process of preparing the fermentation broth, and to a fermentation broth according to the method,

In Korea, along with the increase in national income and the resulting changes in social and cultural lifestyles, the consumption pattern of fermented broth has gradually shifted from the form of direct production and consumption of fermented broth to the purchase and consumption of commercialized and standardized fermented broth. It is changing.

As a result, fermented broth has secured a domestic market, and as it is known to the international community for its unique flavor and excellent anti-cancer effect, it is gradually taking its place in the international market.

Thus, raw materials such as'Solsoon, Purslane, Parsley, Broccoli, Peach, Onion, Grape, Plum, Hawthorn, Loofah, Mugwort, Ginseng Fruit' are fermented and aged respectively to generate various low-molecular energy by new microorganisms obtained in the fermentation process. Because it contains a large amount of nutrients of raw materials, it is characterized by having a unique taste and aroma.

The types of fermentation broth are very diverse according to raw materials and manufacturing methods, reaching about 150 kinds, and in general, subsidiary materials such as sugar, amino acids, and vitamins are added to the fermentation broth manufacturing process, which affects the growth of microorganisms involved in the fermentation of the raw materials. Is known.

Recently, various studies have been conducted to extend the energy intake and storage period of nutrients contained in various plants. The nutrients contained in various plants are reduced to low molecular weight through fermentation to increase the energy absorption rate, and the use of artificial food preservatives. Considering the propensity of consumers who are sensitive to harmfulness, there is an urgent need for a long-term storage method of fermented and aged fermented broth with natural additives.

Therefore, as consumers' interest in health increases, there is an urgent need to develop a fermented broth with improved storage properties and various functions by adding natural substances.

Accordingly, the present inventors have made diligent efforts to obtain a fermentation broth that not only increases the storage capacity of the fermentation broth, but also increases the absorption rate of nutrients of the raw material and imposes excellent antioxidant activity. A fermentation broth with improved absorption rate and increased polyphenol content, antioxidant activity, and amino acid content was completed.

Accordingly, it is an object of the present invention to provide a'fermentation solution' with increased storage properties, flavor characteristics and energy absorption, and enhanced antioxidant activity by using (adding) silk amino acids in the production of fermentation broth.

The present invention for achieving the above object is, parsley, brush sprout, purslane, peach, broccoli, onion, grape, plum, hawthorn, loofah, wormwood, ginseng fruit, 12 kinds of raw materials preparation step, item selection, washing, cutting step , It provides a'fermentation broth manufacturing method' that includes a natural fermentation step using silk amino acids (1-6 months), a fermentation ripening production step (6 months to about 2 years), and a mixing step according to the blending ratio of the fermentation broth for each of 12 items.

In addition, the raw material parsley, brush sprout, purslane, broccoli, loofah, and wormwood are cut into 3 to 10 cm in size, and peaches, onions, grapes, plums, hawthorn, and ginseng fruits are fermented according to the original items. Provides.

In addition, it provides a fermentation broth manufacturing method characterized in that the mixing of 0.1 to 1.2% by weight of silk amino acids by item by weight.

In addition, the fermented broth produced by each item is based on the weight of ginseng fruit 10%, parsley 10%, brush sprout 10%, plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood 5%, It provides a manufacturing method of mixing (100%) peaches 5%, grapes 5%, and proportions.

The present invention also provides a fermentation broth, characterized in that it contains a silk amino acid prepared by the above-described fermentation broth manufacturing method.

Hereinafter, the present invention will be described in more detail.

The fermentation broth manufacturing method according to the present invention described above shows that when comparing the conventional fermentation broth to which silk amino acid is not added and the fermentation broth to which silk amino acid is added, the fermentation broth with silk amino acid is compared with the conventional fermentation broth. It has the effect of increasing the polyphenol content, antioxidant activity, and amino acid content to provide an excellent quality'fermentation solution'.

The present invention relates to a'fermentation solution preparation method' in which silk amino acids are added in the'fermentation solution manufacturing process' to increase storage properties, flavor characteristics and energy absorption, and add polyphenol content, amino acid content, and antioxidant activity.

1. Preparation of fermentation broth

Water parsley, brush sprout, purslane, peaches, broccoli, onions, grapes, plums, hawthorn, loofah, wormwood, ginseng fruit, sugar, silk amino acids, and equipment necessary for manufacturing (cutting machine, fermentation vessel, jar, etc.) are prepared for use in the present invention.

2. Steps of selecting, washing and cutting raw materials

Water parsley, brush sprout, purslane, broccoli, loofah, and wormwood needed for fermentation liquid are selected and washed three times with clean water, then cut into 3 to 10 centimeters through a dehydration process, and peaches and onions are washed with clean water, and then dehydration is performed. Then, cut into 1/2 or 1/3 according to the size, and the grapes, plums, hawthorn, and ginseng fruits are washed three times with clean water in the original condition, followed by dehydration, and 12 raw materials are mixed according to the mixing ratio for each item. Getting ready

3. Natural fermentation step in which silk amino acids are added and mixed with each item's raw materials.

When mixing the raw materials into the fermentation vessel for each item after dehydration, add 0.1 to 1.2% by weight of silk amino acid (67% purslane, 32% sugar, 1% silk amino acid), water parsley (67% water parsley, sugar). 32%, silk amino acid 1%), brush sprout (67% sugar, sugar 32%, silk amino acid 1%), plum (plum 50%, sugar 49%, silk amino acid 1%), onion (onion 57%, sugar 42%) ,Silk amino acid 1%), scrubbing brush (rubber 67%, sulfur 32%, silk amino acid 1%), hawthorn (acid sand 67%, sugar 32%, silk amino acid 1%), ginseng fruit (ginseng fruit 50%, sugar 49%) ,Silk amino acid 1%), broccoli (broccoli 67%, sugar 32%, silk amino acid 1%), peach (peach 57%, sugar 42%, silk amino acid 1%), grape (grape 50%, sugar 49%, silk) Amino Acid 1%), Mugwort (Mugwort 50%, Sugar 49%, Silk amino acid 1%) Mix in a fermentation container at the above mixing ratio and then naturally ferment for 1-6 months depending on the raw material.

4. Mature fermentation broth production stage

,In order to obtain 12 kinds of fermentation broth for each item, natural fermentation of ginseng fruit, parsley, brush sprout, plum, purslane, onion, hawthorn, loofah, broccoli, wormwood, peaches, grapes, and traditional pots for each item according to the order of the finished fermentation broth It is transferred to and produced fermented broth aged for about 2 years from 6 months.

5. Fermentation broth mixed manufacturing and production stages by 12 items

Twelve kinds of fermentation broth for each item added with silk amino acid, ginseng fruit 10%, water parsley 10%, brush sprout 10% plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood wormwood 5%, peaches 5%, grapes 5%, producing'fermentation liquid' mixed in proportion (mixed 100%)

6. Research stage for quality evaluation of mixed fermentation broth with added silk amino acid (Korea Food Research Institute)

1).Research Goal

Development of new products differentiated from existing fermentation broth through product development through quality evaluation and sensory evaluation of plant fermentation broth by adding silk amino acids

2).Research content

Quality evaluation of the fermentation broth added with silk amino acid extract and the existing finished product (limited to microbial growth and physicochemical quality evaluation, and follow-up experiments such as sensory evaluation are carried out by the company)

3). Results

In the fermentation broth added with silk amino acid, the increase in sugar content, ph, polyphenol content, antioxidant activity and amino acid content was confirmed compared with the conventional fermented broth.

The possibility of industrial use is very high, and it is currently producing and selling new products for patent applications, and exports to the United States and other countries are in progress.

Claims (5)

Preparing raw materials for each of 12 items, such as brush sprout, purslane, parsley, broccoli, peaches, onions, grapes, plums, hawthorn, loofah, wormwood, and ginseng fruit; Cut brush sprouts, purslane, parsley, broccoli, loofah and wormwood into 3 to 10 centimeters, and cut peaches and onions into 1/2 or 1/3 depending on the size, and grapes, plums, hawthorn and ginseng fruits are round. However, when mixed with sugar, silk amino acids are mixed at 0.1 to 1.2% by weight of each item to produce 12 fermented broths fermented for 1 to 6 months, and the produced fermented broth is aged for 6 months to 2 years to produce ginseng by weight. The ratio of fruit 10%, parsley 10%, brush sprout 10%, plum 10%, purslane 10%, onion 10%, hawthorn 10%, loofah 10%, broccoli 5%, wormwood 5%, peaches 5%, grapes 5% An excellent fermentation broth manufacturing method characterized by mixing with a furnace (100% mixing) to increase the storage and flavor properties of the fermentation broth and increase polyphenols, amino acids, and antioxidant activities.
delete delete delete A fermentation broth production method, characterized in that it is prepared according to claim 1 and contains silk amino acids.