KR102318404B1 - Fermented Deodeok Beverage Manufacturing Method - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented deodeok beverage comprising: a washing step of washing and removing soil or various foreign substances on a surface of deodeok (S10); a drying step of drying the washed deodeok (S20); a fermenting step of fermenting the dried deodeok (S30); a crushing step of crushing the fermented deodeok (S40); and a processing step of manufacturing a beverage by mixing the crushed fermented deodeok and a beverage mixture (S50). According to the present invention, unique bitter and sharp tastes of the deodeok are removed by fermenting the deodeok. By manufacturing the beverage using the fermented deodeok, anyone easily and conveniently eats the deodeok which has excellent nutritional and pharmacologic efficacy.

Description

Fermented Deodeok Beverage Manufacturing Method

The present invention relates to a method for producing a fermented deodeok drink, and more particularly, deodeok having excellent nutritional and pharmacological efficacy by fermenting deodeok to remove the characteristic bitter and bitter taste, and manufacturing a beverage using the fermented deodeok. It relates to a method for manufacturing a fermented deodeok drink that anyone can easily and conveniently consume.

Deodeok is a wild perennial herb that grows wild in the mountainous regions of Korea, China and Japan, and is widely used as a general food along with bellflower.

In the past, it was obtained through gathering, but in recent years, mass production has become possible through cultivation.

The root of deodeok is mainly used for food or medicine, and the root of deodeok is called mansam (蔓蔘) in oriental medicine and tangsam (蔘) in China. Sam (蔘) does not appear in the Bonchoseo (本草書) before the Qing dynasty, and in 『Boncho Lifesin』, 「Helps Sam, Gampyeong, Jungcho, strengthens Qi, and strengthens the stomach」 It is written that

In addition, deodeok acts on the nasal and lungs to replenish the qi, and as a drug to help the blood, it helps the spleen, and as a kind of tonic for the removal of dry mouth, weak stomach and anorexia. It has been recorded that it is used for gihyeolyangheo, such as large-scale diarrhea, weakness in the extremities, mental anxiety, and fatigue.

To explain the pharmacological properties of deodeok, deodeok is an alkaline food rich in minerals such as potassium, iron, calcium, and phosphorus. As it contains saponin, it has the effect of helping to prevent vascular disease and cancer.

In addition, abundant saponins, calcium, and iron are good for fatigue recovery, and are effective for coughing and sputum accompanied by chest pain, asthma, high blood pressure, cholesterol removal, inflammation treatment, skin detoxification, and nourishing and tonic functions.

In addition, inulin, one of the main ingredients of deodeok, is called natural insulin that helps control blood sugar. Some studies have found that it is effective in improving function.

As described above, deodeok has excellent pharmacological effects to the extent that it is widely used as herbal medicine in oriental medicine, but because the fiber of deodeok is exceptionally strong and tough, it is mainly consumed as food through roasting recipes. After removing the skin of deodeok, there is a disadvantage in that it is not easy to consume deodeok, which has excellent pharmacological effects, because it is cumbersome to perform a pre-work to make the fiber flexible by tapping or pushing the white flesh of deodeok with a rolling pin.

Laid-Open Patent Publication No. 10-2013-0071171

An object of the present invention is to provide a fermented deodeok beverage manufacturing method in which the fermented deodeok is fermented and a beverage can be prepared using the fermented deodeok in order to solve the conventional disadvantages as described above.

In order to achieve the object as described above, the fermented deodeok beverage manufacturing method of the present invention,

A washing step (S10) of washing and removing the soil or various foreign substances on the surface of the deodeok;

A drying step of drying the washed deodeok (S20);

Fermenting the dried deodeok (S30);

Grinding step of pulverizing the fermented deodeok (S40);

A processing step of manufacturing a beverage by mixing the crushed fermented deodeok powder and the beverage mixture (S50); includes

The drying step (S20),

After draining the water by supporting the washed deodeok on a tray, the tray loaded with the deodeok is put into a dryer and dried at 30 to 50° C. for 3 to 5 hours.

The fermentation step (S30),

After the dried deodeok is loaded in the pan, it is put into a fermenter and fermented for 5 to 7 days while maintaining 80 to 90% relative humidity at a temperature of 65 to 75 °C.

In one embodiment, the fermentation step (S30),

The dried deodeok is inoculated with fermented bacteria, loaded in a pan, put into a fermenter, and fermented for 5 to 7 days while maintaining 80 to 90% relative humidity at a temperature of 65 to 75 ° C.

The fermenting bacteria may be Bacillus, Aspergillus, Zygosaccharomyces, and more preferably Bacillus sp. B-3 and Aspergillus sp. It is characterized in that it is selected from the group consisting of M-9.

In one embodiment, the fermentation step (S30),

The dried deodeok is loaded in the perforated pan 101, but a plurality of perforated pans 101 loaded with the deodeok are placed inside the fermenter at regular intervals, and the loading pan 102 loaded with the fermentation promoting composition is placed in the perforated pan. After input to be mounted between the 101 and the perforated pan 101 spaced apart at a predetermined interval, it is characterized in that it is fermented for 5 to 7 days at a temperature of 65 to 75 ℃.

In one embodiment, the fermentation step (S30),

The dried deodeok is loaded in a mash pan 103 made of a fibrous bottom plate with breathability, and the fermentation promoting composition is filled in the mash pan 103 so that the deodeok is completely covered, and then the mash pan 103 is placed inside the fermenter. It is characterized in that it is added to be placed at regular intervals and fermented for 5 to 7 days at a temperature of 65 to 75 °C.

The fermentation promoting composition is characterized by mixing 30 to 40% by weight of salt, 10 to 20% by weight of enzyme powder, and 20 to 40% by weight of cheonggukjang powder.

The processing step (S50) is

Based on 100 parts by weight of water, 10 to 30 parts by weight of pulverized fermented deodeok powder and,
Based on 100 parts by weight of water, 1 to 10 parts by weight of salt, 1 to 5 parts by weight of garlic powder, 1 to 5 parts by weight of ginger powder, 5 to 10 parts by weight of dried jujube powder, 10 to 20 parts by weight of pear concentrate, 5 to 5 parts by weight of honey A mixing step (S501) of mixing a beverage mixture containing 10 parts by weight to make a mixed solution;

After putting the mixed solution into a bath bath, a bath step (S502) of bathing at a temperature of 80 to 90° C. for 1 to 3 hours;

A low-temperature aging step (S503) of putting the mixed solution in which the bath bath is completed and aging it at a low temperature for 1 to 2 days at a temperature of 2 to 5°C;

Filtering step (S504) of obtaining a clear liquid beverage by filtering the liquid mixture that has been aged at a low temperature using a filter equipped with a plurality of screen means;

A packaging step of unit packaging the filtered liquid beverage using a vacuum packaging machine (S505); It is characterized in that it includes.

In one embodiment, the processing step (S50) includes a sub-material mixing step (S506) of mixing the sub-materials with the clear liquid beverage obtained in the filtration step (S504); may further include.

The auxiliary material is based on 100 parts by weight of the beverage solution, 0.01 to 0.03 parts by weight of oligosaccharide, 0.01 to 0.03 parts by weight of citric acid, 0.01 to 0.02 parts by weight of lactic acid, 0.01 to 0.02 parts by weight of malic acid, 0.01 to 0.04 parts by weight of vitamin C, 0.01 to 0.04 parts by weight of benzoic acid. to 0.02 parts by weight is mixed.

In one embodiment, the fermented deodeok beverage manufacturing method of the present invention may further include an aging step (S60).

The aging step (S60) is characterized in that the fermented deodeok is put into a low-temperature warehouse and aged at a low temperature for 14 to 28 days at a temperature of 2 to 5 °C.

According to the present invention, there is an effect that anyone can easily and conveniently ingest deodeok, which has excellent nutritional and pharmacological efficacy, by fermenting deodeok to remove the characteristic bitter and astringent taste and manufacturing a beverage using the fermented deodeok. .

In addition, by increasing the content of major pharmacological components of deodeok beneficial to health, particularly saponin, through fermentation of deodeok, there is an effect that the health promotion effect according to the intake of deodeok is further improved.

In addition, deodeok, which is mainly used as a medicine, and was used for food due to the cumbersome handling of deodeok, is used to make a drink that is easy to drink and easy to drink. It works.

1 is a block diagram showing a process sequence according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
Figure 2 is an exemplary view showing the deodeok of the washing step according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
Figure 3 is an exemplary view showing the deodeok of the drying step according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
Figure 4 is a cross-sectional view showing the fermentation step according to the first embodiment of the fermented deodeok beverage manufacturing method of the present invention.
5 is a cross-sectional view showing a fermentation step according to a third embodiment of the fermented deodeok beverage manufacturing method of the present invention.
6 is a cross-sectional view showing a fermentation step according to a fourth embodiment of the fermented deodeok beverage manufacturing method of the present invention.
Figure 7 is a block diagram showing the auxiliary material mixing step according to another embodiment of the fermented deodeok beverage manufacturing method of the present invention.
Figure 8 is a block diagram showing the aging step according to another embodiment of the fermented deodeok beverage manufacturing method of the present invention.
9 is an exemplary view showing a fermented deodeok prepared according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
10 is an exemplary view showing a fermented deodeok pulverized state prepared according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
11 is a graph showing the experimental results of Experimental Example 1 according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.
12 is a graph showing the experimental results of Experimental Example 3 according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

The meaning of the terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from other components, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component. When a component is referred to as being “connected” to another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. On the other hand, other expressions describing the relationship between elements, that is, "between" and "in between" or "neighboring to" and "directly adjacent to", etc., should be interpreted similarly.

The singular expression is to be understood as including the plural expression unless the context clearly dictates otherwise, and terms such as "comprises" or "have" refer to the described feature, number, step, action, component, part or these It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Terms defined in general used in the dictionary should be interpreted as being consistent with the meaning in the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Figure 1 is a block diagram showing a process sequence according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention, Figure 2 is an exemplary view showing the deodeok washing step according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention 3 is an exemplary view showing the deodeok in the drying step according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention, and FIG. 4 is the fermentation step according to the first embodiment of the fermented deodeok beverage manufacturing method of the present invention. 5 is a cross-sectional view showing a fermentation step according to a third embodiment of the fermented deodeok beverage manufacturing method of the present invention, and FIG. 6 is a fourth embodiment of the fermented deodeok beverage manufacturing method of the present invention. It is a cross-sectional exemplary view showing the fermentation step according to the invention, Figure 7 is a block diagram showing the auxiliary material mixing step according to another embodiment of the fermented deodeok beverage production method of the present invention, Figure 8 is another of the fermented deodeok beverage production method of the present invention It is a block diagram showing the aging step according to another embodiment, Figure 9 is an exemplary view showing a fermented deodeok prepared according to an embodiment of the fermented deodeok beverage manufacturing method of the present invention, Figure 10 is a fermented deodeok beverage production of the present invention It is an exemplary view showing the pulverized state of the fermented deodeok prepared according to an embodiment of the method.

It will be described with reference to FIGS. 1 to 10 .

The fermented deodeok beverage manufacturing method of the present invention includes a washing step (S10) to ferment deodeok to remove the characteristic bitter and sour taste, and to prepare a beverage using the fermented deodeok; drying step (S20); fermentation step (S30); grinding step (S40); processing step (S50); includes

Hereinafter, the fermented deodeok beverage manufacturing method of the present invention will be described in more detail for each process as follows.

(a) washing step (S10)

In the washing step (S10), in order to remove and wash the soil or various foreign substances on the surface of the deodeok, the harvested or collected deodeok is immersed in a washing tank in which washing water of 20 to 25 ° C is stored for 30 to 60 minutes to soak the foreign substances on the surface of the deodeok, and then , the operator cleans and removes foreign substances on the surface of the deodeok using a cleaning means.

At this time, it is preferable to use a brush as the cleaning means, but it is not limited thereto.

(b) drying step (S20)

In the drying step (S20), the washed deodeok is placed on a tray to drain water, and then the tray loaded with the deodeok is put into the dryer and dried.

At this time, the deodeok may be dried by a conventional freeze-drying or hot-air drying method used in the art. It would be preferable to do, but it is noted in advance that it is not limited thereto.

As an example, it is preferable to put the deodeok after washing and drain the water into the dryer and dry it at 30 to 50° C. for 3 to 5 hours.

That is, if the temperature inside the dryer is lower than the above temperature, not only does the drying time take too long, but there is also a risk of decay during drying. This temperature is preferable because changes and blackening may occur and there is an increased risk of destruction of useful nutrients in the deodeok.

(c) fermentation step (S30)

In the fermentation step (S30), the dried deodeok is loaded in a pan, and then put into a fermenter and fermented.

As an example, dried deodeok is put into a fermenter and fermented for 5 to 7 days while maintaining 80 to 90% relative humidity at a temperature of 65 to 75 °C.

In this case, the fermentation of deodeok can be controlled in temperature and humidity, and it is preferable to ferment it with a conventional fermenter used in the art, but it is not limited thereto.

On the other hand, if the temperature inside the fermenter is lower than the above temperature, it takes too long to ferment, and there is a risk of spoilage during the fermentation process. Also, the above temperature is preferable.

As another example, the dried deodeok is inoculated with fermented bacteria, loaded in a pan, put into a fermenter and fermented for 5 to 7 days while maintaining 80 to 90% relative humidity at a temperature of 65 to 75 ° C.

The fermenting bacteria may be Bacillus, Aspergillus, Zygosaccharomyces, and more preferably Bacillus sp. B-3 and Aspergillus sp. It is preferably selected from the group consisting of M-9.

In addition, the inoculation amount of the fermented bacteria is preferably 0.5 to 2% by weight of the total weight of the deodeok inoculation.

In addition, it is preferable to spray salt on the pan loaded with deodeok after inoculation of the fermented bacteria.

At this time, it is preferable that the salt spraying amount is 5 to 10% by weight of the total weight of the deodeok.

If the amount of salt sprayed is greater than the spray amount, it may affect the growth of the fermented bacteria used for inoculation, thereby reducing the enzyme secretion ability. do.

On the other hand, although the type of salt is not limited, it is preferable to use sea salt.

Various minerals exist in sea salt, and it effectively prevents spoilage by inhibiting the growth of various bacteria in the process of fermentation of deodeok.

As another example, in the fermentation step (S30), the dried deodeok is loaded on the perforated pan 101, and a plurality of perforated pans 101 loaded with the deodeok are placed in the fermenter at regular intervals, and fermentation is promoted. The loading pan 102 on which the composition is loaded is put to be mounted between the perforated pan 101 and the perforated pan 101 spaced apart from the perforated pan 101 at a predetermined interval.

At this time, for smooth air communication, it is preferable to maintain a distance between the perforated fan 101 and the loading fan 102 at 1 to 5 cm, but it is not limited thereto.

Thus, when the input of the perforated pan 101 and the loading pan 102 is completed, it is fermented for 5 to 7 days at a temperature of 65 to 75 ℃.

As another example, in the fermentation step (S30), the dried deodeok is loaded on the mash pan 103 made of a fiber material with a bottom plate having air permeability, and the fermentation promoting composition is filled in the mash pan 103 so that the deodeok is completely covered. After filling, the mash pan 103 is placed inside the fermenter at regular intervals.

At this time, it is preferable to maintain a distance between the mounting fans 1 to 5 cm for smooth air communication, but it is not limited thereto.

Thus, when the input of the fermenting pan is completed, the fermentation is carried out for 5 to 7 days at a temperature of 65 to 75 ℃.

The fermentation promoting composition includes salt, enzyme powder, and cheonggukjang powder to promote the fermentation of deodeok put into the fermenter.

That is, the fermentation promoting composition is mixed with 30 to 40% by weight of salt, 10 to 20% by weight of enzyme powder, and 20 to 40% by weight of cheonggukjang powder.

The type of salt is not limited, but it is preferable to use sea salt.

Various minerals exist in sea salt, and it effectively prevents spoilage by inhibiting the growth of various bacteria in the process of fermentation of deodeok.

The enzyme powder is prepared by adding microorganisms to grains, such as brown rice, black rice, barley, and barley, and then making them according to constant temperature and humidity conditions, and then processing them into granules.

Enzymes are protein catalysts that can accelerate chemical reactions and are synthesized by interpreting DNA genetic information in vivo. Hydrolases, transferases, oxidases, and reducing enzymes, depending on the type of reaction catalyzed with only a polypeptide or a combination of a polypeptide and a cofactor, a small molecule compound It can be classified into enzymes (reductases), etc., and reacts specifically for each reaction.

Enzyme powder is known to increase various microelements and physiologically active substances that help digestion and absorption through the production of various physiologically active substances and nutrients and the proliferation of beneficial bacteria through the fermentation and maturation of microorganisms and enzymes of the grain itself.

In addition, Bacillus coagulans has all the characteristics of the genus bacillus and lactobacillus, which not only form spores but also produce lactic acid. It is known to be effective for indigestion, diarrhea, irritable bowel syndrome, constipation, and cholesterol reduction by promoting physiological activity in the body and smoothing the metabolism. It breaks down for easy absorption so that our body can use it well.

The cheonggukjang is immersed and steamed soybeans, put in a container, and maintained at 40 to 45 ° C. Bacillus bacteria of Bacillus subtilis propagates and the boiled soybeans ferment, protein is decomposed as amino acids, and Bacillus and lactic acid bacteria proliferate to form starch. As it ferments, it turns into sugar and mucilage, which makes beneficial ingredients for the body.

The soybeans of cheonggukjang are rich in nutrients and physiologically active substances such as dietary fiber, phospholipids, and isoflavones, which not only have an excellent effect in preventing aging and adult diseases, but also contain thrombolytic enzymes to reduce carcinogens and harmful substances. It is known to have the function of adsorbing substances and excreting them out of the body.

As described above, as the fermentation of deodeok is accelerated by the fermentation-promoting composition in the fermentation step (S30), the time required for fermentation is greatly shortened, so productivity is greatly improved, and the characteristic bitter and astringent taste of deodeok is removed during the fermentation process. At the same time, the content of pharmacological components beneficial to the human body is increased, and in particular, the content of saponin is significantly increased.

That is, according to the analysis result by the analysis method according to the Health Functional Foods Code of Conduct made by an authorized institution, the content of saponin in Saengdeodeok before fermentation was 3.07mg/g, whereas the content of saponin in fermented deodeok after fermentation in the fermenter was 15.37. As mg/g, it was confirmed that the saponin content was increased more than 5 times compared to Saengdeok.

Crude saponin is a technical term commonly used by academia and research institutes to refer to red ginseng ingredients listed on red ginseng products.

That is, saponin means the sum of effective saponin levels roughly estimated before going through a detailed analysis process, and the level of individual saponins such as ginsenosides is determined through detailed analysis of saponin.

Therefore, in general, the higher the level of saponin is, the higher the level of ginsenoside is likely to be.

On the other hand, ginsenoside is a medicinal component of ginseng that has been used as a medicinal plant for a long time. In animal models, research has been intensively conducted focusing on its medicinal effect on the regulation of physiological functions such as the central nervous system, endocrine system, immune system, and metabolic system. come.

Several studies have reported that ginsenoside promotes antioxidant activity. Several types of ginsenoside promote the activity of antioxidant enzymes in the body and have activity as free-radical scavengers. It is reported that there is

In addition, ginsenoside has an excellent anticancer effect that inhibits the cell growth of various cancer cells and has a pharmacological effect that protects nerves, so it is reported that it can be used to treat neurodegenerative diseases such as Alzheimer's disease and Parkinson's disease.

In addition, ginsenoside has been proven to have anti-oxidation and anticancer effects as well as cholesterol-inhibiting effects, activation of radioactively damaged cells, improvement of hematopoietic function, anti-inflammatory, anti-diabetic, anti-allergic, neuroprotective effect, improvement of atopic dermatitis, etc. As its efficacy has been proven, consumers' preference for red ginseng products with a high content of ginsenosides is high.

Therefore, the fermented deodeok beverage manufacturing method of the present invention has the effect of enabling simple intake of deodeok, which is more beneficial to health at a lower cost by increasing saponin through fermentation of deodeok.

(d) grinding step (S40)

In the grinding step (S40), the fermentation is completed deodeok is put into a grinder and grinded.

At this time, in order to put the pulverization of the deodeok into the processing step (S50), it would be preferable to obtain a fine particle deodeok powder by filtration through a sieve of 50 to 70 mesh, but it is not limited thereto.

(e) processing step (S50)

The processing step (S50), a mixing step (S501) to prepare a beverage using the pulverized fermented deodeok powder; bath step (S502); low-temperature aging step (S503); filtration step (S504); packaging step (S505); includes

The mixing step (S501) is, with respect to 100 parts by weight of water, 10 to 30 parts by weight of pulverized fermented deodeok powder, and 100 parts by weight of water, 1 to 10 parts by weight of salt, 1 to 5 parts by weight of garlic powder, ginger A beverage mixture comprising 1 to 5 parts by weight of powder, 5 to 10 parts by weight of dried jujube powder, 10 to 20 parts by weight of pear concentrate, and 5 to 10 parts by weight of honey is mixed.

In the bathing step (S502), the mixed solution is put into the bath, and then bathed at a temperature of 80 to 90° C. for 1 to 3 hours.

In the low-temperature aging step (S503), the mixed solution in which the hot water is completed is put into a low-temperature refrigerator and aged at a low temperature for 1 to 2 days at a temperature of 2 to 5 °C.

In the filtration step (S504), a clear liquid beverage is obtained by filtering the low-temperature aging-completed mixture using a filter equipped with a plurality of screen means.

In the packaging step (S505), the filtered liquid beverage is packaged as a unit using a vacuum packaging machine. In this case, the packaging container may be any one of various types of packaging containers used in the art.

On the other hand, the processing step (S50) may further include a sub-material mixing step (S506).

The auxiliary material mixing step (S506) mixes the auxiliary material with the clear liquid beverage obtained in the filtering step (S504).

The auxiliary material is based on 100 parts by weight of the beverage solution, 0.01 to 0.03 parts by weight of oligosaccharide, 0.01 to 0.03 parts by weight of citric acid, 0.01 to 0.02 parts by weight of lactic acid, 0.01 to 0.02 parts by weight of malic acid, 0.01 to 0.04 parts by weight of vitamin C, 0.01 to 0.04 parts by weight of benzoic acid. to 0.02 parts by weight are mixed.

The fermented deodeok beverage manufacturing method of the present invention may further include an aging step (S60).

In the aging step (S60), the fermented deodeok is put into a low-temperature warehouse and aged at a low temperature for 14 to 28 days at a temperature of 2 to 5 °C.

Through the aging step (S60), the volatile components of the fermented deodeok are reacted to deepen the unique flavor and flavor of the fermented deodeok.

<Example 1>

After removing the water from the washed deodeok and drying it for 3 to 5 hours at 30 to 50 ° C in a dryer, it is fermented for 5 to 7 days while maintaining a temperature of 65 to 75 ° C and a relative humidity of 80 to 90% in a fermenter. fermented deodeok was obtained.

<Example 2>

After removing the water from the washed deodeok and drying it for 3 to 5 hours at 30 to 50 ° C in a dryer, the dried deodeok is inoculated with fermented bacteria, and a temperature of 65 to 75 ° C., a relative humidity of 80 to 90% in the fermenter. Fermented deodeok was obtained by fermenting for 5 to 7 days while maintaining the conditions.

<Example 3>

After removing the water from the washed deodeok and drying it in a dryer at 30 to 50 ° C. for 3 to 5 hours, the dried deodeok is loaded into the perforated pan 101 and placed inside the fermenter at regular intervals, and fermentation is promoted After loading the loading pan 102 loaded with the composition to be mounted between the perforated pan 101 and the perforated pan 101 spaced apart from the perforated pan 101 at a predetermined interval, a temperature of 65 to 75 ℃, a relative humidity of 80 to 90% conditions While maintaining the fermented deodeok, it was fermented for 5 to 7 days.

<Example 4>

After removing the water from the washed deodeok and drying it for 3 to 5 hours at 30 to 50° C. in a dryer, the dried deodeok is loaded in a mash pan 103 made of a fibrous bottom plate with air permeability, and the deodeok is completely dried. After filling the mash pan 103 with the fermentation promoting composition so as to cover Fermented deodeok was obtained by fermentation for 5 to 7 days.

In order to confirm the functionality of the fermented deodeok prepared through the above examples, the following experimental examples were performed.

Fermented deodeok used as each sample was subjected to hot water extraction with distilled water as a solvent at 100° C., and then concentrated and freeze-dried to use as a powder.

As a control group, after hot water extraction with distilled water as a solvent at 100° C., the saengdeok was concentrated and lyophilized to be used as a powder.

[Experimental Example 1]

In order to confirm the functionality of the fermented deodeok obtained in the fermented deodeok beverage production method of the present invention, the antihypertensive activity was measured.

The angiotensin converting enzyme (ACE) of the renin angiotensin system, which is the main mechanism for increasing blood pressure, hydrolyzes the C-terminal dipeptide from angiotensin produced by renin, resulting in strong blood vessels. It is an enzyme involved in the last step of synthesizing angiotensin with contractile action.

The generated angiotensin has a strong vasoconstrictive action, promotes the secretion of aldosterone, suppresses the excretion of water and sodium, and also inactivates bradykinin, which has a vasodilatory action, resulting in plays a role in raising blood pressure.

Therefore, the inhibitory activity of ACE was measured because inhibition of ACE can suppress the rise in blood pressure.

After adding 0.1 ml of each prepared sample to 1 ml of ACE regent and reacting at 37° C. for 5 minutes, absorbance was measured at 340 nm and shown in FIG. 11 .

As can be seen from FIG. 11 , the inhibition rate was increased in all samples of fermented deodeok, and it was confirmed that the highest inhibitory activity was exhibited as the sample of Example 3 exhibited the highest inhibition rate of 45%.

[Experimental Example 2]

In order to confirm the functionality of fermented deodeok obtained in the fermented deodeok beverage manufacturing method of the present invention, an immunological activity experiment, which is attracting attention as a major physiological activity of functional fermented food, was conducted.

In this experiment, the growth of NK cells, which are known to play a major role in the viability and immune function of human immune cells, B cells and T cells, through the addition of a sample is measured through the addition of the immune cell secretion, and fermentation is performed by comparing with the control group. The immune activity of the deodeok samples was measured.

Immune cell viability was verified using human immune cells, T cells (Jurkat) and B cells (Raji). , and the immune function enhancing effect was measured by using a hemocytometer while culturing the cells by administering the sample after adjusting the cells to a concentration of 1.0 × 104 cells/ml in a 24-well plate.

<Comparison of immune activity of fermented deodeok> immune cells NK cells B cells T cells B cell addition group T cell addition group control 127 108 120 101 Example 1 131 115 126 108 Example 2 137 124 134 110 Example 3 148 135 145 125 Example 4 141 130 131 105

Through the experimental results of Table 1, it can be seen that all of the fermented deodeok obtained by the fermented deodeok beverage production method of the present invention exhibited immunological activity. It is judged that the fermentation method of deodeok is effective in enhancing the immune activity of deodeok.

[Experimental Example 3]

In order to confirm the functionality of the fermented deodeok obtained in the fermented deodeok beverage manufacturing method of the present invention, liver function improvement and alcoholase activity experiments were performed.

The liver function improvement effect was performed by measuring the activity of GST (guultathione-S-transferase), which is one of the important detoxification mechanisms of the liver.

A reaction solution in which no sample was added to the prepared reaction reagent was used as a control, and each sample was reacted at 37°C for 5 minutes, then 1-chloro-2,4-dinitro benzene was added as a substrate and then again at 37°C for 2 minutes. reacted.

After the reaction, 20% TCA was added to terminate the reaction, and after centrifugation, the absorbance of the supernatant was measured at 340 nm, and the activity rate was calculated and shown in FIG. 12 .

As can be seen from FIG. 12 , it was confirmed that the activity of the liver function enzyme increased for all samples, and in particular, as the sample of Example 3 showed the highest activity, the fermentation method of Example 3 was the liver function of deodeok. It is judged to be effective in promoting improvement.

As mentioned above, the embodiment of the present invention is not implemented only through the above-described apparatus and/or operation method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and such an implementation can be easily implemented by an expert in the technical field to which the present invention pertains from the description of the above-described embodiments.

In addition, although the embodiment of the present invention has been described in detail, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also provided. is within the scope of the right.

S10: washing step S20: drying step
S30: Fermentation step S40: Grinding step
S50: processing step S501: mixing step
S502: hot water step S503: low temperature aging step
S504: filtration step S505: packaging step
S506: mixing step S60: maturation step
10: fermenter 101: perforated pan
102: loading pan 103: mash pan
A: Deodeok B: Fermentation promoting composition

Claims (5)

A washing step (S10) of washing and removing the soil or various foreign substances on the surface of the deodeok;
A drying step of drying the washed deodeok (S20);
Fermenting the dried deodeok (S30);
Grinding step of pulverizing the fermented deodeok (S40);
A processing step of manufacturing a beverage by mixing the crushed fermented deodeok powder and the beverage mixture (S50); comprising,
The fermentation step (S30),
The dried deodeok is loaded in the perforated pan 101, but a plurality of perforated pans 101 loaded with the deodeok are placed inside the fermenter at regular intervals, and the loading pan 102 loaded with the fermentation promoting composition is placed in the perforated pan. After input to be mounted between the 101 and the perforated pan 101 spaced apart at a predetermined interval, the fermentation is carried out at a temperature of 65 to 75 ℃ for 5 to 7 days,
The fermentation promoting composition is characterized by mixing 30 to 40% by weight of salt, 10 to 20% by weight of enzyme powder, and 20 to 40% by weight of cheonggukjang powder,
The processing step (S50) is,
Based on 100 parts by weight of water, 10 to 30 parts by weight of pulverized fermented deodeok powder and,
Based on 100 parts by weight of water, 1 to 10 parts by weight of salt, 1 to 5 parts by weight of garlic powder, 1 to 5 parts by weight of ginger powder, 5 to 10 parts by weight of dried jujube powder, 10 to 20 parts by weight of pear concentrate, 5 to 5 parts by weight of honey A mixing step (S501) of mixing a beverage mixture containing 10 parts by weight to make a mixed solution;
After putting the mixed solution in a bath bath, a bath step (S502) of bathing at a temperature of 80 to 90 ° C. for 1 to 3 hours;
A low-temperature aging step (S503) of putting the mixed solution in which the bath bath is completed and aging it at a low temperature at a temperature of 2 to 5°C for 1 to 2 days;
Filtering step (S504) of obtaining a clear liquid beverage by filtering the liquid mixture that has been aged at low temperature using a filter equipped with a plurality of screen means;
A packaging step of unit packaging the filtered liquid beverage using a vacuum packaging machine (S505); includes,
Aging step (S60) of putting the deodeok fermented in the fermentation step (S30) into a low-temperature warehouse and aging it at a low temperature for 14 to 28 days at a temperature of 2 to 5 °C; Fermented deodeok beverage manufacturing method further comprising a.
According to claim 1,
The drying step (S20),
A method for producing a fermented deodeok beverage, characterized in that after the washed deodeok is drained by supporting it on a tray, the tray loaded with the deodeok is put into a dryer and dried at 30 to 50° C. for 3 to 5 hours.
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