KR102501735B1 - The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng - Google Patents
The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng Download PDFInfo
- Publication number
- KR102501735B1 KR102501735B1 KR1020210000180A KR20210000180A KR102501735B1 KR 102501735 B1 KR102501735 B1 KR 102501735B1 KR 1020210000180 A KR1020210000180 A KR 1020210000180A KR 20210000180 A KR20210000180 A KR 20210000180A KR 102501735 B1 KR102501735 B1 KR 102501735B1
- Authority
- KR
- South Korea
- Prior art keywords
- sprouts
- fermented
- red ginseng
- processing
- vegetable
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 80
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 73
- 239000000284 extract Substances 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims description 16
- 239000000203 mixture Substances 0.000 title description 12
- 229960000074 biopharmaceutical Drugs 0.000 title 1
- 241000411851 herbal medicine Species 0.000 claims abstract description 84
- 238000000855 fermentation Methods 0.000 claims abstract description 59
- 230000004151 fermentation Effects 0.000 claims abstract description 59
- 238000012545 processing Methods 0.000 claims abstract description 58
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 235000021121 fermented vegetables Nutrition 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 13
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 31
- 244000088415 Raphanus sativus Species 0.000 claims description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
- 229930003231 vitamin Natural products 0.000 claims description 7
- 235000013343 vitamin Nutrition 0.000 claims description 7
- 239000011782 vitamin Substances 0.000 claims description 7
- 229940088594 vitamin Drugs 0.000 claims description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 241000228212 Aspergillus Species 0.000 claims description 5
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 5
- 240000004371 Panax ginseng Species 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 4
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 4
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 4
- 241000192132 Leuconostoc Species 0.000 claims description 4
- 241000192001 Pediococcus Species 0.000 claims description 4
- 241000194017 Streptococcus Species 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 4
- 229940035901 lactobacillus sp Drugs 0.000 claims description 4
- 241000219198 Brassica Species 0.000 claims description 3
- 235000003351 Brassica cretica Nutrition 0.000 claims description 3
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 3
- 244000221633 Brassica rapa subsp chinensis Species 0.000 claims description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 3
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 3
- 240000005979 Hordeum vulgare Species 0.000 claims description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 3
- 240000004658 Medicago sativa Species 0.000 claims description 3
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 2
- 235000003717 Boswellia sacra Nutrition 0.000 claims description 2
- 240000007551 Boswellia serrata Species 0.000 claims description 2
- 235000012035 Boswellia serrata Nutrition 0.000 claims description 2
- 240000002791 Brassica napus Species 0.000 claims description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 241000212948 Cnidium Species 0.000 claims description 2
- 241000190633 Cordyceps Species 0.000 claims description 2
- 244000163122 Curcuma domestica Species 0.000 claims description 2
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 2
- 235000017788 Cydonia oblonga Nutrition 0.000 claims description 2
- 241000218671 Ephedra Species 0.000 claims description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 2
- 244000061508 Eriobotrya japonica Species 0.000 claims description 2
- 239000004863 Frankincense Substances 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 2
- 244000020551 Helianthus annuus Species 0.000 claims description 2
- 235000008586 Hovenia Nutrition 0.000 claims description 2
- 241000405398 Hovenia Species 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 244000170916 Paeonia officinalis Species 0.000 claims description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 2
- 241000282374 Puma concolor Species 0.000 claims description 2
- 241000405414 Rehmannia Species 0.000 claims description 2
- 244000299790 Rheum rhabarbarum Species 0.000 claims description 2
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 210000003056 antler Anatomy 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000003373 curcuma longa Nutrition 0.000 claims description 2
- 210000004207 dermis Anatomy 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 235000013976 turmeric Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 241000157282 Aesculus Species 0.000 claims 1
- 235000011330 Armoracia rusticana Nutrition 0.000 claims 1
- 240000003291 Armoracia rusticana Species 0.000 claims 1
- 241000282994 Cervidae Species 0.000 claims 1
- 241000357622 Codonopsis javanica Species 0.000 claims 1
- 241000209020 Cornus Species 0.000 claims 1
- 244000004281 Eucalyptus maculata Species 0.000 claims 1
- 240000000691 Houttuynia cordata Species 0.000 claims 1
- 235000013719 Houttuynia cordata Nutrition 0.000 claims 1
- 235000006679 Mentha X verticillata Nutrition 0.000 claims 1
- 235000002899 Mentha suaveolens Nutrition 0.000 claims 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims 1
- 235000010181 horse chestnut Nutrition 0.000 claims 1
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 28
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 235000019640 taste Nutrition 0.000 abstract description 16
- 230000000694 effects Effects 0.000 abstract description 13
- 239000013543 active substance Substances 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 9
- 210000004369 blood Anatomy 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 8
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 7
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 238000001784 detoxification Methods 0.000 abstract description 7
- 238000000227 grinding Methods 0.000 abstract description 7
- 238000000746 purification Methods 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 8
- 239000011575 calcium Substances 0.000 description 8
- 229910052791 calcium Inorganic materials 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 235000001465 calcium Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 210000003491 skin Anatomy 0.000 description 7
- 235000019155 vitamin A Nutrition 0.000 description 7
- 239000011719 vitamin A Substances 0.000 description 7
- 235000019154 vitamin C Nutrition 0.000 description 7
- 239000011718 vitamin C Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 6
- 241000246354 Satureja Species 0.000 description 6
- 229930003268 Vitamin C Natural products 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 4
- 150000001746 carotenes Chemical class 0.000 description 4
- 235000005473 carotenes Nutrition 0.000 description 4
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 4
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 4
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 4
- 235000005493 rutin Nutrition 0.000 description 4
- 229960004555 rutoside Drugs 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 4
- 229940045997 vitamin a Drugs 0.000 description 4
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HGUVPEBGCAVWID-KETMJRJWSA-N 7-O-(beta-D-glucosyl)isovitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1O)[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)=CC2=C1C(=O)C=C(C=1C=CC(O)=CC=1)O2 HGUVPEBGCAVWID-KETMJRJWSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- HGUVPEBGCAVWID-UHFFFAOYSA-N saponarin Natural products OC1C(O)C(O)C(CO)OC1OC(C(=C1O)C2C(C(O)C(O)C(CO)O2)O)=CC2=C1C(=O)C=C(C=1C=CC(O)=CC=1)O2 HGUVPEBGCAVWID-UHFFFAOYSA-N 0.000 description 2
- SUVMJBTUFCVSAD-UHFFFAOYSA-N sulforaphane Chemical compound CS(=O)CCCCN=C=S SUVMJBTUFCVSAD-UHFFFAOYSA-N 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- OQKYVRDRDIXQMK-KETMJRJWSA-N 2-(3,4-dihydroxyphenyl)-5-hydroxy-6-[(2s,3r,4r,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-7-[(2s,3r,4r,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-one Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1O)[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)=CC2=C1C(=O)C=C(C=1C=C(O)C(O)=CC=1)O2 OQKYVRDRDIXQMK-KETMJRJWSA-N 0.000 description 1
- SUVMJBTUFCVSAD-JTQLQIEISA-N 4-Methylsulfinylbutyl isothiocyanate Natural products C[S@](=O)CCCCN=C=S SUVMJBTUFCVSAD-JTQLQIEISA-N 0.000 description 1
- 206010003645 Atopy Diseases 0.000 description 1
- 241000244203 Caenorhabditis elegans Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000759833 Cornus officinalis Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 241000195955 Equisetum hyemale Species 0.000 description 1
- 235000001637 Ganoderma lucidum Nutrition 0.000 description 1
- 240000008397 Ganoderma lucidum Species 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- NXXWLQYGFANBST-UHFFFAOYSA-N Isoorientin-7-O-glucosid Natural products OCC1OC(Oc2cc3OC(=CC(=O)c3cc2C4OC(CO)C(O)C(O)C4O)c5ccc(O)c(O)c5)C(O)C(O)C1O NXXWLQYGFANBST-UHFFFAOYSA-N 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001668545 Pascopyrum Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000292697 Polygonum aviculare Species 0.000 description 1
- 235000006386 Polygonum aviculare Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000017517 Tephrosia purpurea Nutrition 0.000 description 1
- 240000004429 Tephrosia purpurea Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 229940011871 estrogen Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- MYXNWGACZJSMBT-VJXVFPJBSA-N isovitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(OC(=CC2=O)C=3C=CC(O)=CC=3)C2=C1O MYXNWGACZJSMBT-VJXVFPJBSA-N 0.000 description 1
- OYJCWTROZCNWAA-UHFFFAOYSA-N isovitexin Natural products OCC1OC(C(O)C(O)C1O)c2c(O)cc3CC(=CC(=O)c3c2O)c4ccc(O)cc4 OYJCWTROZCNWAA-UHFFFAOYSA-N 0.000 description 1
- -1 leachate Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- SLJVIWCEWPUMET-UHFFFAOYSA-N lutonarin Natural products OCC1OC(Oc2cc3OC(=CC(=O)c3c(O)c2OC4OC(CO)C(O)C(O)C4O)c5ccc(O)c(O)c5)C(O)C(O)C1O SLJVIWCEWPUMET-UHFFFAOYSA-N 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960005559 sulforaphane Drugs 0.000 description 1
- 235000015487 sulforaphane Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 229940126585 therapeutic drug Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법에 관한 것으로서, 세척하여 껍질을 제거한 새싹을 건조하고 분말화한 후, 발효하는 새싹 가공 및 발효단계와, 식물성 생약재를 증숙건조하고 분말화한 후, 발효하는 식물성 생약재 가공 및 발효단계와, 압축 및 팽화한 홍삼을 분말화한 후, 발효하는 홍삼 가공 및 발효단계 및 상기 새싹 가공 및 발효단계에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2~3일 동안 20~25℃의 온도에서 숙성하는 혼합 및 숙성단계를 포함하는 것을 특징으로 한다.
본 발명에 따르면, 새싹, 식물성 생약재 및 홍삼 각각의 가공 및 발효공정, 최적의 혼합비율 및 숙성을 통해, 발효새싹 고유의 생리활성물질과, 상기 발효식물성 생약재의 해독, 청혈 등의 유효한 성분과, 발효홍삼 특유의 기능성 성분이 조화롭게 혼합되어 있을 뿐만 아니라, 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향의 효과를 제공하며 기능성분의 소화흡수력을 높여주는 효과가 있다. The present invention relates to a method for producing a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng, which includes the steps of processing and fermenting sprouts after washing, drying and powdering sprouts whose skins have been removed, and fermenting the sprouts, and steaming the vegetable herbal medicines. Plant herbal medicine processing and fermentation step of fermenting after drying and powdering, red ginseng processing and fermentation step of fermenting after powdering compressed and expanded red ginseng, and fermented sprouts processed and fermented in the sprout processing and fermentation step 100 For parts by weight, after mixing 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step and 10 to 60 parts by weight of fermented red ginseng processed and fermented in the red ginseng processing and fermentation step, 2 It is characterized in that it comprises a mixing and aging step of aging at a temperature of 20 ~ 25 ℃ for ~ 3 days.
According to the present invention, through the processing and fermentation process of sprouts, vegetable herbal medicines and red ginseng, and optimal mixing ratio and aging, physiologically active substances unique to fermented sprouts, effective ingredients such as detoxification and blood purification of the fermented vegetable herbal medicines, Functional ingredients unique to fermented red ginseng are not only harmoniously mixed, but also the unique flavor of each ingredient is improved to create a complex flavor, and through the softness of the tissue, it provides a clean and savory taste and aroma effect. It has the effect of increasing the digestion and absorption of ingredients.
Description
본 발명은 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법에 관한 것으로서, 더 상세하게는 새싹, 식물성 생약재 및 홍삼을 각각의 특성에 맞추어 가공 및 발효하고 최적의 혼합비율로 혼합함을 통해, 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공하며 기능성분의 소화흡수력을 높여주는 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng, and more specifically, processing and fermenting sprouts, vegetable herbal medicines and red ginseng according to their characteristics, and mixing them at an optimal mixing ratio. Sprouts, vegetable herbal medicines and red ginseng that improve the unique flavor of each ingredient to create a complex flavor, provide a clean and savory taste and aroma through the softness of the tissue, and enhance the digestion and absorption of functional ingredients. It relates to a method for producing a functional fermentation mixture extract containing.
최근 들어 각종 천연재료들은 치료약으로 뿐만 아니라, 일상생활에서 각종 음식 또는 음료의 주재료로서 또는 첨가제로서도 흔히 이용되고 있다. 이러한 천연 재료들을 이용한 방법 중 하나가 차(茶)로서, 통상적으로 차라고 하면 차나무의 어린 잎을 따서 음료로 가공한 제품을 의미하지만, 이외에도 각종 천연재료의 뿌리, 줄기, 잎 또는 열매 또한 차에 첨가하거나, 독립적인 차 재료로 이용되고 있다. 또한, 각종 천연재료를 단일 원료로 하여 제조되거나, 몇 가지 재료를 혼합한 혼합차 형태로 제조되고 있다. Recently, various natural materials are commonly used not only as therapeutic drugs, but also as main ingredients or additives of various foods or beverages in daily life. One of the methods using these natural ingredients is tea. Tea usually refers to a product obtained by picking young leaves of the tea plant and processing them into beverages, but other than that, the roots, stems, leaves, or fruits of various natural materials are also used in tea. It is added or used as an independent tea ingredient. In addition, it is manufactured using various natural materials as a single raw material or in the form of mixed tea in which several materials are mixed.
이러한 종래기술로는 대한민국 등록특허 제10-0340787호“녹차엽을 함유하는 혼합차 및 그 제조방법”에 공지의 방법으로 제조한 녹차엽에 발아메밀 또는 표고버섯을 일정비율로 혼합함으로써 기호성이 개선되고 동시에 영양성분이 강화된 차조성물 및 그 제조방법이 개시되어 있고, 대한민국 특허출원 제10-2008-0010708호“기호성이 우수한 혼합차 조성물 및 그 제조방법”에 타타리메밀, 결명자, 우롱차, 녹차, 둥글레, 구기자, 영지버섯, 상황버섯, 차가버섯, 보이차, 인삼, 귤피, 뽕잎, 감잎, 삼백초 등 음용가능한 원료의 열수 추출물 조성물로 기호성이 우수한 혼합차 조성물 및 그 제조방법이 개시되어 있다.As such prior art, palatability is improved by mixing germinated buckwheat or shiitake mushrooms in a certain ratio with green tea leaves prepared by a method known in Korean Patent Registration No. 10-0340787 “Mixed tea containing green tea leaves and its manufacturing method” At the same time, a tea composition with enhanced nutritional components and a manufacturing method thereof are disclosed, and Korean Patent Application No. 10-2008-0010708 “Mixed tea composition with excellent palatability and its manufacturing method” A mixed tea composition with excellent palatability and a method for producing the same are disclosed as hot water extract compositions of drinkable raw materials such as green tea, roundworm, goji berry, ganoderma lucidum, lintel mushroom, chaga mushroom, puerh tea, ginseng, tangerine peel, mulberry leaf, persimmon leaf, and sambaekcho. .
그리고, 한국등록특허 제10-0685745호 "기능성 새싹채소 음료의 제조방법 및 이의 방법으로 제조한 새싹 채소음료"는 새싹 채소를 물에서 열수추출하여 추출액을 농축하고, 상기 농축물을 압축 여과하여 잔여물을 제거하고 여액을 수득하는 공정을 포함하여 이루어지는 기능성 새싹채소 음료의 제조방법 및 상기 방법으로 제조한 기능성 새싹채소 음료를 제공함으로써, 생리활성물질의 유효성분을 간편하게 음용할 수 있는 기능성 새싹채소 음료의 제조방법이 개시되어 있다. In addition, Korean Patent Registration No. 10-0685745 "Method for manufacturing functional sprout vegetable beverage and sprout vegetable beverage prepared by the method" extracts sprout vegetables in hot water, concentrates the extract, and compresses and filtrate the concentrate to remain. A method for producing a functional sprout vegetable beverage comprising a step of removing water and obtaining a filtrate, and a functional sprout vegetable beverage in which active ingredients of physiologically active substances can be easily consumed by providing a functional sprout vegetable beverage prepared by the method A manufacturing method is disclosed.
한편, 천연재료를 이용한 차를 제조함에 있어서, 통상적으로 천연재료에 대해 약탕기를 이용하여 장기간 추출하여 제조하고 있으나, 이 경우 장기간의 열처리로 인해 약리성분이 파괴되고, 열변성물이 생성되는 등의 바람직하지 못한 문제점이 있다. 또한, 천연재료를 조분하여 열수에 침출시켜 음용하는 경우 단기간에 의한 추출수율은 낮은 편이며, 각 재료들을 동일 시간에 동시에 충분히 추출하기 어려운 문제점이 있다. On the other hand, in the production of tea using natural materials, it is usually produced by extracting natural materials for a long period of time using a water heater, but in this case, due to long-term heat treatment, pharmacological components are destroyed and heat-denatured products are generated. There is a problem that has not been done. In addition, when natural materials are coarsely ground and leached in hot water for drinking, the extraction yield in a short period of time is low, and it is difficult to sufficiently extract each material at the same time at the same time.
그리고, 새싹을 이용한 음료 역시 새싹 채소를 물에서 열수추출하여 추출액을 농축하고, 상기 농축물을 압축 여과하여 잔여물을 제거하는 과정에서 장기간의 열처리로 인해 약리성분이 파괴되고, 열변성물이 생성되거나 새싹 특유의 향과 맛으로 인하여 취식이 어려운 문제점이 있다. In addition, in the process of extracting sprout vegetables from water with hot water, concentrating the extract, and compressing and filtering the concentrate to remove the residue, pharmacological components are destroyed due to long-term heat treatment, and heat-denatured products are generated. There is a problem that it is difficult to eat due to the unique scent and taste of sprouts.
따라서, 새싹, 식물성 생약재 및 홍삼을 각각의 특성에 맞추어 가공 및 발효하여 최적의 혼합비율로 혼합하여 침출차 등으로 활용될 수 있도록 제조함에 있어, 혼합 침출차 조성물의 최적 침출 특성을 확립하고자 예의 연구를 거듭한 결과, 각 성분들의 개별적인 전처리를 통해 최적 침출 특성을 갖는 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물을 제조하고 본 발명에 이르게 되었다.Therefore, in order to process and ferment sprouts, vegetable herbal medicines, and red ginseng according to their respective characteristics and mix them in an optimal mixing ratio to be used as leaching tea, intensive research is repeated to establish the optimal leaching characteristics of the mixed leached tea composition. As a result, a functional fermented mixed extract containing sprout, vegetable herbal medicine and red ginseng having optimal leaching characteristics was prepared through individual pretreatment of each component, and the present invention was reached.
본 발명은 상기 종래기술이 갖는 문제점을 해결하기 위해서 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 새싹, 식물성 생약재 및 홍삼을 각각의 특성에 맞추어 가공 및 발효하여 최적의 혼합비율로 혼합하여 침출차 등으로 활용될 수 있도록 제조함에 있어, 각 성분들의 개별적인 전처리를 통해 최적의 효능을 갖는 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물을 제조함에 그 목적이 있다. The present invention was made to solve the problems of the prior art, and the problem to be solved in the present invention is to process and ferment sprouts, vegetable herbs, and red ginseng according to their respective characteristics and mix them in an optimal mixing ratio to leach tea, etc. The purpose is to prepare a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng with optimal efficacy through individual pretreatment of each component.
또 다른 목적으로는 새싹, 식물성 생약재 및 홍삼 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공할 수 있는 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물을 제조함에 그 목적이 있다.Another purpose is to create a complex flavor by improving the unique flavor of each ingredient of sprouts, vegetable herbal medicines and red ginseng, and to provide a clean and savory taste and aroma through the softness of the tissue. And the purpose is to prepare a functional fermented mixture extract containing red ginseng.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법은 세척하여 껍질을 제거한 새싹을 건조하고 분말화한 후, 발효하는 새싹 가공 및 발효단계와, 식물성 생약재를 증숙건조하고 분말화한 후, 발효하는 식물성 생약재 가공 및 발효단계와, 압축 및 팽화한 홍삼을 분말화한 후, 발효하는 홍삼 가공 및 발효단계 및 상기 새싹 가공 및 발효단계에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계에서 가공 및 발효된 발효식물성생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2~3일 동안 20~25℃의 온도에서 숙성하는 혼합 및 숙성단계를 포함하는 것을 특징으로 한다. In order to achieve the above object, the method for producing a functional fermented mixed extract containing sprouts, vegetable herbal medicines, and red ginseng according to the present invention is a sprout processing and fermentation step in which the washed and peeled sprouts are dried, powdered, and then fermented. And, processing and fermentation of vegetable herbal medicines after steaming, drying, powdering, and fermenting vegetable herbal medicines, processing and fermentation of red ginseng after powdering compressed and expanded red ginseng and fermenting, and processing in the sprout processing and fermentation step and 300 to 700 parts by weight of the fermented herbal medicine processed and fermented in the processing and fermentation step of the vegetable herbal medicine and 10 to 60 parts by weight of the fermented red ginseng processed and fermented in the red ginseng processing and fermentation step based on 100 parts by weight of the fermented fermented sprout. After mixing the parts, it is characterized in that it comprises a mixing and aging step of aging at a temperature of 20 ~ 25 ℃ for 2 to 3 days.
또, 상기 새싹 가공 및 발효단계는 세척하여 껍질을 제거한 새싹을 30~50℃에서 8~24시간 동안 건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹에 배양된 종균을 상기 분말화된 새싹 중량대비 1~10중량%를 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것을 특징으로 한다. In addition, in the sprout processing and fermentation step, the washed and peeled sprouts are dried at 30 to 50 ° C. for 8 to 24 hours, pulverized to 50 to 200 mesh, and powdered, and then the powdered sprouts It is characterized in that the cultured spawn is fermented for 8 to 48 hours at a temperature of 30 to 40 ° C. by adding 1 to 10% by weight relative to the weight of the powdered sprout.
또, 상기 식물성 생약재 가공 및 발효단계는 식물성 생약재를 50~65℃의 온도에서 8~36시간 동안 증숙건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 1~10중량%를 첨가하여 30~45℃의 온도에서 8~48시간 동안 발효하는 것을 특징으로 한다. In addition, in the processing and fermentation step of the vegetable herbal medicine, the vegetable herbal medicine is steamed and dried at a temperature of 50 to 65 ° C. for 8 to 36 hours, pulverized by 50 to 200 mesh, and then powdered. It is characterized in that the cultured spawn is fermented for 8 to 48 hours at a temperature of 30 to 45 ° C. by adding 1 to 10% by weight relative to the weight of the powdered vegetable herbal medicine.
또, 상기 홍삼 가공 및 발효단계는 홍삼을 온도 180~220℃, 압력 15~40kgf/㎠으로 1~5분 동안 압축 및 팽화시키고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 압축팽화홍삼에 배양된 종균을 상기 분말화된 압축팽화홍삼 중량대비 1~10중량%를 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것을 특징으로 한다. In addition, in the red ginseng processing and fermentation step, red ginseng is compressed and expanded at a temperature of 180 to 220 ° C and a pressure of 15 to 40 kgf / cm 2 for 1 to 5 minutes, pulverized to 50 to 200 mesh, and then powdered. It is characterized by adding 1 to 10% by weight of the spawn cultured in the powdered compressed and expanded red ginseng to the weight of the powdered compressed and expanded red ginseng and fermenting at a temperature of 30 to 40 ° C. for 8 to 48 hours.
본 발명에 따르면, 새싹, 식물성 생약재 및 홍삼 각각의 가공 및 발효공정, 최적의 혼합비율 및 숙성을 통해, 발효새싹 고유의 생리활성물질과, 상기 발효식물성 생약재의 해독, 청혈 등의 유효한 성분과, 발효홍삼 특유의 기능성 성분이 조화롭게 혼합되어 있을 뿐만 아니라, 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공하며 기능성분의 향상과 소화흡수력을 높여주는 효과가 있다. According to the present invention, through the processing and fermentation process of sprouts, vegetable herbal medicines and red ginseng, and optimal mixing ratio and aging, physiologically active substances unique to fermented sprouts, effective ingredients such as detoxification and blood purification of the fermented vegetable herbal medicines, Functional ingredients unique to fermented red ginseng are not only harmoniously mixed, but also the unique flavor of each ingredient is improved to create a complex flavor, and the softness of the tissue provides a clean and savory taste and aroma that goes down the throat. It has the effect of improving digestion and absorption.
도 1은 본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법을 개략적으로 도시한 단계흐름도이다.1 is a step flow diagram schematically showing a method for producing a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng according to the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법을 개략적으로 도시한 단계흐름도이다.1 is a step flow diagram schematically showing a method for producing a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng according to the present invention.
첨부된 도 1을 참조하면, 본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법은 새싹 가공 및 발효단계(S10), 식물성 생약재 가공 및 발효단계(S20), 홍삼 가공 및 발효단계(S30) 및 혼합 및 숙성단계(S40)를 포함하여 이루어진다. Referring to attached Figure 1, the method for producing a functional fermented mixed extract containing sprout, vegetable herbal medicine and red ginseng according to the present invention is sprout processing and fermentation step (S10), vegetable herbal medicine processing and fermentation step (S20), red ginseng processing and a fermentation step (S30) and a mixing and aging step (S40).
1. 새싹 가공 및 발효단계(S10)1. Sprout processing and fermentation step (S10)
새싹 가공 및 발효단계(S10)는 세척하여 껍질을 제거한 새싹을 건조하고 분말화한 후, 발효하는 단계이다. The sprout processing and fermentation step (S10) is a step of drying, powdering, and fermenting the sprouts from which the skins have been removed by washing.
더 상세하게는, 세척하여 껍질을 제거한 새싹을 30~50℃에서 8~24시간 동안 건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹분말에 배양된 종균을 상기 분말화된 새싹 중량대비 1~10중량% 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것이다. More specifically, the washed and peeled sprouts are dried at 30 to 50 ° C. for 8 to 24 hours, pulverized with 50 to 200 mesh, and then cultured in the powdered sprout powder. 1 to 10% by weight relative to the weight of the powdered sprout is added and fermented for 8 to 48 hours at a temperature of 30 to 40 ° C.
먼저, 새싹이란 발아한 식물의 싹을 말하는 것으로서, 두꺼운 껍질과 배아 속에서 씨앗이 적정한 수분과 온도가 주어지면 싹이 트는데, 이때 식물은 곰팡이, 박테리아 등의 외부의 적으로부터 자신을 방어할 무기로서 신물질을 합성하기 때문에, 씨앗 상태에서는 없었던 각종 효소, 비타민, 아미노산 등의 신물질을 방어무기로 만들어낸다. 씨앗에 따라 싹이 튼 지 3~5일 정도 즉, 본 잎이 나오기 전의 어린 떡잎 상태일 때가 고유성분의 생리활성물질 생산량이 최대가 되며, 이는 다 자란 채소보다 20∼30배까지도 더 많은 고유성분의 생리활성물질을 함유하고 있다. First of all, a sprout refers to the sprout of a plant that has germinated. When a seed is given appropriate moisture and temperature in a thick shell and embryo, it sprouts. Because it synthesizes new substances as a seed, it creates new substances such as various enzymes, vitamins, and amino acids as defensive weapons that were not present in the seed state. Depending on the seed, about 3 to 5 days after sprouting, that is, when it is in the state of young cotyledons before the main leaves appear, the production of physiologically active substances of intrinsic ingredients is maximized, which is up to 20 to 30 times more intrinsic constituents than grown vegetables. of bioactive substances.
따라서, 본 발명에서도 발아장치에서 씨앗에 따라 발아에 필요한 온도, 습도를 설정하고 3~5일 동안 발아시켜 싹의 길이가 0.5~2.0mm로 자란 새싹을 사용한다. Therefore, in the present invention, sprouts grown to a length of 0.5 to 2.0 mm by setting the temperature and humidity required for germination according to the seed in the germination device and germinating for 3 to 5 days are used.
또한, 상기 새싹은 세척하여 껍질을 제거하여 사용하는 것이 바람직하며, 이는 새싹의 껍질을 제거함을 통해 새싹 특유의 향 및 떫은맛을 저하시키기 위함이다. In addition, it is preferable to use the sprout by washing and removing the skin, which is to reduce the unique aroma and astringent taste of the sprout by removing the skin of the sprout.
본 발명에서 사용되는 새싹으로는 브로콜리새싹, 무새싹, 적무새싹, 보리새싹, 캐비지새싹, 적양배추새싹, 알팔파새싹, 밀새싹, 유채새싹, 다채새싹, 메밀새싹, 옥수수새싹, 녹두새싹, 겨자새싹, 경수채새싹, 청경채새싹 및 해바라기새싹 중에서 선택되는 1종 이상을 사용할 수 있다. Sprouts used in the present invention include broccoli sprouts, radish sprouts, red radish sprouts, barley sprouts, cabbage sprouts, red cabbage sprouts, alfalfa sprouts, wheat sprouts, rapeseed sprouts, colorful sprouts, buckwheat sprouts, corn sprouts, mung bean sprouts, mustard sprouts , It is possible to use at least one selected from the buds of bok choy, buds of bok choy, and sprouts of sunflowers.
먼저, 브로콜리새싹은 다 자란 브로콜리보다 설포라판 함량이 20~50배 가량 높고 5대 영양소(탄수화물, 지방, 단백질, 비타민, 무기질)가 모두 함유되어 있으며, 비타민 C가 다량 함유되어 있어서 세균, 바이러스, 염증, 항암억제, 면역력 강화, 항산화 작용, 미세먼지 배출, 해독효능이 있다. First of all, broccoli sprouts contain 20 to 50 times higher sulforaphane content than mature broccoli, contain all five nutrients (carbohydrates, fats, proteins, vitamins, and minerals), and contain a large amount of vitamin C, so they are effective against bacteria, viruses, and inflammation. , anti-cancer, strengthening immunity, antioxidant action, emission of fine dust, and detoxification effect.
무새싹과 적무새싹은 몸의 열을 내리고 부기를 가라앉히는 효능이 있으며, 이 외에도 비타민 A는 우유의 4배, 비타민 C는 우유의 29배, 칼슘은 감자의 10배로 풍부하다. Radish sprouts and red radish sprouts have the effect of lowering body heat and reducing swelling. In addition, vitamin A is 4 times higher than milk, vitamin C is 29 times higher than milk, and calcium is 10 times higher than potatoes.
보리새싹은 칼슘, 마그네슘 및 칼륨 등의 무기성분 함량이 높을 뿐 아니라, 비타민 B1 및 비타민 C의 함량이 높아 영양적으로도 우수한 식품원으로 알려져 있고, 항산화, 항염증, 항암기능을 가지는 사포나린(saponarin), 루토나린(lutonarin) 및 이소비텍신(isovitexin) 등의 기능성 이차 대사물질을 함유하고 있으며, 효소도 30여종을 포함하고 있고, 엽록소도 다른 채소보다 월등히 높다. Barley sprout is known as a nutritionally excellent food source because it contains not only high content of inorganic components such as calcium, magnesium and potassium, but also high content of vitamin B1 and vitamin C, and saponarin (which has antioxidant, anti-inflammatory and anti-cancer functions). It contains functional secondary metabolites such as saponarin, lutonarin, and isovitexin, contains about 30 enzymes, and has much higher chlorophyll than other vegetables.
캐비지새싹은 미용비타민이라 불릴 만큼 피부 미용에 좋은 성분이 풍부하다.Cabbage sprouts are rich in ingredients that are good for skin care, enough to be called beauty vitamins.
적양배추새싹은 카로틴과 미네랄이 풍부하게 들어 있으며 위장을 보호하는 효과가 있다. 특히 셀레늄은 노화를 방지하고 피부를 건강하게 해준다.Red cabbage sprouts are rich in carotene and minerals and have the effect of protecting the stomach. In particular, selenium prevents aging and makes the skin healthy.
알팔파새싹은 원산지가 서남아시아인 콩과 식물로서, 함유 영양소는 비타민A, B, E, K, 칼슘, 철분, 마그네슘, 칼륨, 인 에스트로겐 인바, 다른 콩과 식물들처럼 식물성 에스트로겐 및 섬유소가 풍부하여 콜레스테롤을 낮추는 작용 및 변비에 효과가 있다.Alfalfa sprout is a leguminous plant native to Southwest Asia, and contains vitamins A, B, E, K, calcium, iron, magnesium, potassium, phosphorus estrogen, and, like other legumes, it is rich in phytoestrogens and fiber. It is effective in lowering cholesterol and constipation.
밀새싹은 마디풀목 마디풀과 쌍떡잎식물로서 루틴이 풍부하며, 루틴이 메밀보다 27배나 더 많이 들어있다. 또한, 아미노산, 칼슘, 마그네슘이 일반 곡류보다 훨씬 풍부하게 들어있고 섬유소 함량도 높다. Wheatgrass is a dicotyledonous plant with the knotweed neck, and is rich in rutin, and contains 27 times more rutin than buckwheat. In addition, amino acids, calcium, and magnesium are much richer than regular grains, and the fiber content is high.
유채새싹은 비타민 C와 단백질 함량이 높고, 간기능을 향상시켜 혈중 콜레스테롤을 낮게 하며 혈당치를 조절해 줄 뿐만 아니라 아토피에도 효과가 있다. Rape sprouts are high in vitamin C and protein, improve liver function, lower blood cholesterol, control blood sugar levels, and are effective against atopy.
다채새싹은 '비타민'이라는 이름으로 더 많이 알려져 있고, 이름처럼 비타민 A와 B1, B2가 다량 함유되어 있을 뿐 아니라, 철분과 칼슘도 풍부하다. Colorful sprouts are more commonly known as 'vitamins', and as the name suggests, they contain a large amount of vitamins A, B1 and B2, as well as iron and calcium.
메밀새싹은 씨앗 자체보다 루틴이 더 많이 들어 있다. 루틴은 항산화작용이 있는 플라보노이드의 일종으로, 모세혈관을 튼튼하게 하고 체중 감량 효과도 있어 고혈압이나 비만인 사람에게 좋다. 아연·마그네슘도 풍부하며, 콜레스테롤을 낮춰주는 섬유소도 많이 들어 있다.Buckwheat sprouts contain more rutin than the seeds themselves. Rutin is a kind of flavonoid with antioxidant action, strengthens capillaries and has a weight loss effect, so it is good for people with high blood pressure or obesity. It is also rich in zinc and magnesium, and contains a lot of fiber that lowers cholesterol.
옥수수새싹은 식욕을 높여주며, 면역력 증강 및 피부민감을 막아준다.Corn sprouts increase appetite, boost immunity and prevent skin sensitivity.
녹두새싹은 열과 혈압을 낮추는 효능이 있다.Mung bean sprouts have the effect of lowering fever and blood pressure.
겨자새싹은 몸안의 어독(漁毒)을 풀어주는 효과가 있고, 비타민 A, C가 풍부하며 카로틴, 칼슘, 철분을 함유하고 있다.Mustard sprouts have the effect of releasing fish poison in the body, are rich in vitamins A and C, and contain carotene, calcium and iron.
경수채새싹은 카로틴이나 비탄민 A, 비타민 C, 칼슘이나 철분을 풍부하게 함유하고 있다.Sapling sprouts are rich in carotene, vitamin A, vitamin C, calcium and iron.
청경채새싹은 비타민 A의 효능을 가진 카로틴이 듬뿍 들어있어 면역 체계를 향상시켜주며, 비타민 C의 함량이 높아 일정량 꾸준하게 섭취하면 피부미용에 도움을 준다.Bok choi sprouts contain plenty of carotene, which has the effect of vitamin A, to improve the immune system, and high content of vitamin C, which helps skin beauty when consumed consistently in a certain amount.
해바라기새싹은 비타민 A, 니아신(niacin) 등 비타민과, Ca, K, Fe 등의 무기질 함량이 다른 종실의 싹보다 높아, 영양적 측면에서 우수하고, 폴리페놀과 이소플라보노 등의 생리활성물질이 많아 항산화성이 우수하다. Sunflower sprouts contain higher amounts of vitamins such as vitamin A and niacin and minerals such as Ca, K, and Fe than those of other seed seeds, so they are superior in nutritional aspects and contain physiologically active substances such as polyphenols and isoflavono. It has excellent antioxidant properties.
그리고, 세척하여 껍질을 제거한 새싹을 30~50℃에서 8~24시간 동안 건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹에 배양된 종균을 상기 분말화된 새싹 중량대비 1~10중량% 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것은 최적의 조건을 통해 새싹 특유의 향 및 떫은맛이 더욱 저하될 뿐만 아니라, 새싹 고유의 생리활성물질을 높은 함량으로 생성하기 위함이다. In addition, the washed and peeled sprouts are dried at 30 to 50 ° C. for 8 to 24 hours, pulverized with 50 to 200 mesh, and then the seed cultured in the powdered sprouts is powdered. Fermenting for 8 to 48 hours at a temperature of 30 to 40 °C by adding 1 to 10% by weight relative to the weight of the sprouted sprouts not only further lowers the unique aroma and astringent taste of sprouts through optimal conditions, but also produces physiologically active substances unique to sprouts. This is to produce a high content of.
여기서, 종균으로는 바실러스(Bicillus sp) 균주, 락토바실러스(Lactobicillus sp) 균주, 아스퍼질러스(Aspergillussp) 균주, 페디오코커스(Pediococcus sp) 균주, 루코노스톡(Leuconostoc sp) 균주 및 스트렙토코커스(Streptococcuus sp) 중에서 어느 하나 이상을 선택하여 사용할 수 있다.Here, the spawn is Bacillus sp strain, Lactobacillus sp strain, Aspergillus sp strain, Pediococcus sp strain, Leuconostoc sp strain and Streptococcus strain sp) may be used by selecting one or more of them.
만약, 상기 분말화된 새싹을 상기의 조건으로 발효과정을 수행하지 않거나, 일반적인 액상 추출방법을 사용하게 되면 새싹 특유의 향 및 떫은맛이 충분히 저하되지 않을 수 있으며, 새싹 고유의 생리활성물질 역시 높은 함량으로 생성되기 어렵다. If the powdered sprout is not fermented under the above conditions, or if a general liquid extraction method is used, the unique fragrance and astringent taste of the sprout may not be sufficiently reduced, and the sprout's unique physiologically active substance also has a high content difficult to create
또한, 상기 발효과정 전·후에 필요에 따라 살균과정을 수행하여 불필요한 세균 증식을 막고 깔끔한 맛을 증진시킬 수 있다.In addition, by performing a sterilization process before and after the fermentation process as necessary, it is possible to prevent unnecessary growth of bacteria and improve a clean taste.
2. 식물성 생약재 가공 및 발효단계(S20)2. Plant herbal medicine processing and fermentation step (S20)
식물성 생약재 가공 및 발효단계(S20)는 식물성 생약재를 건조하고 분말화 한 후, 발효하는 단계이다. The vegetable herbal medicine processing and fermentation step (S20) is a step of fermenting after drying and powdering the vegetable herbal medicine.
더 상세하게는, 식물성 생약재를 50~65℃의 온도에서 8~36시간 동안 증숙건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 1~10중량%를 첨가하여 30~45℃의 온도에서 8~48시간 동안 발효하는 것이다. More specifically, the vegetable herbal medicine is steamed and dried at a temperature of 50 to 65 ° C. for 8 to 36 hours, pulverized by pulverizing with 50 to 200 mesh, and then the spawn cultured in the powdered vegetable herbal medicine 1 to 10% by weight relative to the weight of the powdered vegetable herbal medicine is added and fermented for 8 to 48 hours at a temperature of 30 to 45 ° C.
먼저, 식물성 생약재로는 갈근, 감초, 길경, 결명자, 계피, 구기자, 구절초, 국화, 녹각, 단삼, 당귀, 당삼, 대황, 동충하초, 두충, 돼지감자, 마자인, 마황, 맥아, 맥문동, 모과, 목단피, 목향, 박하, 방풍, 백강잠, 복령, 비파엽, 비타민나무, 사삼, 사상자, 산사자, 산수유, 산약, 상백피, 상엽, 상황버섯, 생강, 시호, 어성초, 애엽, 오가피, 오미자, 와송, 우슬, 울금, 유근피, 유백피, 유향, 인진호, 작약, 지골피, 지유, 지황, 진피, 녹차, 차전자, 창출, 천궁, 천마, 천문동, 하수오, 헛개나무, 황백, 황련, 황칠, 홍화 중에서 하나 이상을 선택하여 사용할 수 있다. First, vegetable herbal medicines include root root, licorice, gilgyeong, gyeolmyeongja, cinnamon, gojija, gujeolcho, chrysanthemum, antlers, sweet ginseng, angelica, dang ginseng, rhubarb, cordyceps, duchung, pork potato, horsetail, ephedra, malt, malt, quince, Mokdanpi, mokhyang, peppermint, windbreak, baekgangjam, bokryeong, loquat leaf, vitamin tree, ginseng, sasanja, mountain lion, cornus officinalis, acid medicine, moth bark, moth, Sanghwang mushroom, ginger, Shiho, Eoseongcho, ayeop, ogapi, Schisandra chinensis, wasp, wooseul, At least one of Turmeric, Yugeunpi, Yubaekpi, Frankincense, Injinho, Peony, Jigolpi, Jiyu, Rehmannia tuber, Dermis, Green tea, Chajeonja, Changjo, Cnidium, Cheonma, Cheonmundong, Hasuo, Hovenia tree, Hwangbaek, Hwangryeon, Hwangchil, and Safflower You can choose to use it.
위 식물성 생약재는 건조 및 발효과정을 통해 각각의 고유의 유효한 성분과 함께 해독과 청혈에 높은 효능을 갖게 된다. The above vegetable herbal medicines have high efficacy in detoxification and blood purification along with their own effective ingredients through drying and fermentation processes.
그리고, 식물성 생약재를 50~65℃의 온도에서 8~36시간 동안 증숙건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 1~10중량%를 첨가하여 30~45℃의 온도에서 8~48시간 동안 발효하는 것은 최적의 조건을 통해 식물성 생약재 특유의 향은 더욱 저하될 뿐만 아니라, 식물성 생약재 고유의 유효한 성분과 함께 해독, 청혈, 이뇨작용, 부종완화, 지방분해, 혈액정화 등의 효과를 갖도록 하기 위함이다.In addition, the vegetable herbal medicine is steamed and dried at a temperature of 50 to 65 ° C. for 8 to 36 hours, pulverized by pulverizing with 50 to 200 mesh, and then the seed cultured in the powdered vegetable herbal medicine is powdered. Fermenting for 8 to 48 hours at a temperature of 30 to 45 °C after adding 1 to 10% by weight of the prepared herbal medicine compared to the weight of the prepared herbal medicine not only further reduces the unique flavor of the herbal medicine, but also effectively It is intended to have effects such as detoxification, blood clearing, diuretic action, edema relief, lipolysis, and blood purification along with the ingredients.
여기서, 종균으로는 바실러스(Bicillus sp) 균주, 락토바실러스(Lactobicillus sp) 균주, 아스퍼질러스(Aspergillussp) 균주, 페디오코커스(Pediococcus sp) 균주, 루코노스톡(Leuconostoc sp) 균주 및 스트렙토코커스(Streptococcuus sp) 중에서 어느 하나 이상을 선택하여 사용할 수 있다.Here, the spawn is Bacillus sp strain, Lactobacillus sp strain, Aspergillus sp strain, Pediococcus sp strain, Leuconostoc sp strain and Streptococcus strain sp) may be used by selecting one or more of them.
만약, 상기 분말화된 식물성 생약재를 상기의 조건으로 발효과정을 수행하지 않거나, 일반적인 액상 추출방법을 사용하게 되면 식물성 생약재 특유의 향이 충분히 저하되지 않을 수 있으며, 식물성 생약재 고유의 유효한 성분 역시 높은 함량으로 생성되기 어렵다. If the powdered herbal medicine is not fermented under the above conditions or if a general liquid extraction method is used, the unique flavor of the herbal medicine may not be sufficiently reduced, and the effective ingredients unique to the herbal medicine are also high in content. difficult to create
또한, 상기 발효과정 전·후에 필요에 따라 살균과정을 수행하여 불필요한 세균 증식을 막고 깔끔한 맛을 증진시킬 수 있다.In addition, by performing a sterilization process before and after the fermentation process as necessary, it is possible to prevent unnecessary growth of bacteria and improve a clean taste.
3. 홍삼 가공 및 발효단계(S30)3. Red ginseng processing and fermentation step (S30)
홍삼 가공 및 발효단계(S30)는 압축 및 팽화한 홍삼을 분말화한 후, 발효하는 단계이다. In the red ginseng processing and fermentation step (S30), the compressed and expanded red ginseng is powdered and then fermented.
더 상세하게는, 홍삼을 온도 180~220℃, 압력 15~40kgf/㎠으로 1~5분 동안 압축 및 팽화시키고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 압축팽화홍삼에 배양된 종균을 상기 분말화된 압축팽화홍삼 중량대비 1~10중량%를 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것이다. More specifically, red ginseng is compressed and expanded at a temperature of 180 to 220 ° C and a pressure of 15 to 40 kgf / cm 2 for 1 to 5 minutes, pulverized to 50 to 200 mesh, and then powdered. Starters cultured in puffed red ginseng are added in an amount of 1 to 10% by weight relative to the weight of the powdered compressed puffed red ginseng and fermented at a temperature of 30 to 40 ° C for 8 to 48 hours.
홍삼에는 일일섭취량에 따라 면역력 증진, 피로개선, 혈소판 응집억제를 통한 혈액흐름, 기억력개선 및 갱년기 여성에게 도움을 줄 수 있는 효과가 있다. Depending on the daily intake, red ginseng has effects such as improving immunity, improving fatigue, blood flow through inhibition of platelet aggregation, improving memory, and helping menopausal women.
상기와 같이, 압축 및 팽창과정을 거친 홍삼은 기존 홍삼보다 홍삼 고유의 기능성분을 높여주고 성분흡수를 도와준다. As described above, red ginseng that has undergone compression and expansion processes enhances the functional components inherent in red ginseng and helps absorption of components compared to existing red ginseng.
그리고, 홍삼을 온도 180~220℃, 압력 15~40kgf/㎠으로 1~5분 동안 압축 및 팽화시키고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 압축팽화홍삼에 배양된 종균을 상기 분말화된 압축팽화홍삼 중량대비 1~10중량% 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 것은 최적의 조건을 통해 일반 홍삼보다 홍삼 고유의 기능성분 및 성분흡수력을 더욱 높이기 위함이다.In addition, red ginseng is compressed and expanded at a temperature of 180 to 220 ° C and a pressure of 15 to 40 kgf / cm 2 for 1 to 5 minutes, pulverized to 50 to 200 mesh, and then powdered. The cultured spawn is added in an amount of 1 to 10% by weight relative to the weight of the powdered compressed and expanded red ginseng and fermented for 8 to 48 hours at a temperature of 30 to 40 ° C. to further increase the absorption capacity.
여기서, 종균으로는 바실러스(Bicillus sp) 균주, 락토바실러스(Lactobicillus sp) 균주, 아스퍼질러스(Aspergillussp) 균주, 페디오코커스(Pediococcus sp) 균주, 루코노스톡(Leuconostoc sp) 균주 및 스트렙토코커스(Streptococcuus sp) 중에서 어느 하나 이상을 선택하여 사용할 수 있다.Here, the spawn is Bacillus sp strain, Lactobacillus sp strain, Aspergillus sp strain, Pediococcus sp strain, Leuconostoc sp strain and Streptococcus strain sp) may be used by selecting one or more of them.
만약, 상기 분말화된 압축팽화홍삼을 상기의 조건으로 발효과정을 수행하지 않거나 일반적인 액상 추출방법을 사용하게 되면, 압축팽화홍삼 고유의 기능성분 및 성분흡수력을 높이기 어렵다. If the powdered compressed and expanded red ginseng is not fermented under the above conditions or a general liquid extraction method is used, it is difficult to increase the unique functional components and component absorption power of compressed and expanded red ginseng.
또한, 상기 발효과정 전·후에 필요에 따라 살균과정을 수행하여 불필요한 세균 증식을 막고 깔끔한 맛을 증진시킬 수 있다.In addition, by performing a sterilization process before and after the fermentation process as necessary, it is possible to prevent unnecessary growth of bacteria and improve a clean taste.
4. 혼합 및 숙성단계(S40)4. Mixing and aging step (S40)
혼합 및 숙성단계(S40)는 상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹과, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼을 혼합하고 숙성하는 단계이다. In the mixing and maturation step (S40), the fermented sprouts processed and fermented in the sprout processing and fermentation step (S10), the fermented vegetable herbal medicines processed and fermented in the vegetable herbal medicine processing and fermentation step (S20), and the red ginseng processing and This is a step of mixing and maturing the fermented red ginseng processed and fermented in the fermentation step (S30).
더 상세하게는, 상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2~3일 동안 20~25℃의 온도에서 숙성하는 것이다. More specifically, 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step (S20) with respect to 100 parts by weight of the fermented sprout processed and fermented in the sprout processing and fermentation step (S10) And, after mixing 10 to 60 parts by weight of fermented red ginseng processed and fermented in the red ginseng processing and fermentation step (S30), it is aged at a temperature of 20 to 25 ° C. for 2 to 3 days.
상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합하는 것은 상기 발효새싹 고유의 생리활성물질과, 상기 발효식물성 생약재의 해독, 청혈 등의 유효한 성분과, 발효홍삼의 특유의 기능성 성분이 조화롭게 혼합되도록 하기 위함이다.With respect to 100 parts by weight of the fermented sprouts processed and fermented in the sprout processing and fermentation step (S10), 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step (S20), and the red ginseng processing And mixing 10 to 60 parts by weight of the fermented red ginseng processed and fermented in the fermentation step (S30) is the unique physiologically active substance of the fermented sprout, the effective ingredients such as detoxification and blood loss of the fermented vegetable herbal medicine, and the unique characteristics of the fermented red ginseng. This is to ensure that the functional ingredients are harmoniously mixed.
또한, 위와 같은 혼합비는 각각의 성분이 갖는 효능을 고려하여 도출해낸 것이며, 그 비율의 범위를 벗어나는 경우에는 각각의 성분이 갖는 효능이 충분히 발현되지 못할 우려가 있다. In addition, the above mixing ratio was derived in consideration of the efficacy of each component, and if it is out of the range of the ratio, there is a concern that the efficacy of each component may not be sufficiently expressed.
본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물은 각각의 가공 및 발효 공정을 통해 각각의 고유성분이 서로 조화를 이루고 상호보완작용을 하여 각각의 성분을 단독으로 사용하거나 일부 성분만을 배합하여서는 얻어질 수 없는 효과를 나타낸다. In the functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng according to the present invention, each unique ingredient harmonizes and complements each other through each processing and fermentation process, so that each ingredient can be used alone or some of the ingredients It shows an effect that cannot be obtained by combining only
그리고, 상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2~3일 동안 20~25℃의 온도에서 숙성하는 것은 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공하며 기능성분의 소화흡수력을 높여주기 위함이다. And, with respect to 100 parts by weight of the fermented sprouts processed and fermented in the sprout processing and fermentation step (S10), 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step (S20), After mixing 10 to 60 parts by weight of fermented red ginseng processed and fermented in the red ginseng processing and fermentation step (S30), aging at a temperature of 20 to 25 ° C for 2 to 3 days improves the unique flavor of each component, It is to create a complex flavor, provide a clean and savory taste and aroma through the softness of the tissue, and increase the digestive and absorption power of functional ingredients.
만약, 상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2일, 20℃ 미만으로 숙성을 진행할 경우에는 각각의 성분이 조화롭게 혼합되어 복합된 향미를 창출하지 못해 깔끔한 맛과 부드러운 조직을 갖기 어렵고, 3일 25℃를 초과하여 숙성할 경우에는 필요 이상의 숙성시간으로 인하여 비경제적이다. If, with respect to 100 parts by weight of the fermented sprouts processed and fermented in the sprout processing and fermentation step (S10), 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step (S20), After mixing 10 to 60 parts by weight of fermented red ginseng processed and fermented in the red ginseng processing and fermentation step (S30), when maturing for 2 days at less than 20 ° C, each component is harmoniously mixed to create a complex flavor. It is difficult to have a clean taste and soft texture, and when aged in excess of 25 ° C for 3 days, it is uneconomical due to longer aging time than necessary.
상기의 방법으로 제조된 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물은 침출자, 액상차, 고형차, 음료, 과립, 분말, 환, 효소, 기타 가공식품 등의 여러 가지 제형으로 제품화될 수 있다. The functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng prepared by the above method can be commercialized in various formulations such as leachate, liquid tea, solid tea, beverage, granule, powder, pill, enzyme, and other processed foods. can
그리고, 상기의 방법으로 제조된 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물은 각각의 가공 및 발효공정, 최적의 혼합비율 및 숙성을 통해, 발효새싹 고유의 생리활성물질과, 상기 발효식물성 생약재의 해독, 청혈 등의 유효한 성분과, 발효홍삼 특유의 기능성 성분이 조화롭게 혼합되어 있을 뿐만 아니라, 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공할 수 있다. In addition, the functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng prepared by the above method is obtained through each processing and fermentation process, optimal mixing ratio and aging, Not only are effective ingredients such as herbal medicine detoxification and blood purification and functional ingredients unique to fermented red ginseng harmoniously mixed, but the unique flavor of each ingredient is improved to create a complex flavor, and through the softness of the tissue, it is easy to swallow. It can provide a clean and savory taste and aroma.
이하에서 실시예를 통하여 본 발명을 더욱 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 통상의 기술자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 통상의 기술자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다. Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only intended to specifically illustrate the present invention and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily performed by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
실시예 1 : 본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물로 제조한 침출차 Example 1: Leached tea prepared with a functional fermented mixed extract containing sprout, vegetable herbal medicine and red ginseng according to the present invention
1) 세척하여 껍질을 제거한 새싹을 45℃에서 20시간 동안 건조하고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹분말에 배양된 종균을 상기 분말화된 새싹 중량대비 3중량% 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 1) Washed and peeled sprouts are dried at 45 ° C. for 20 hours, pulverized with 200 mesh, and then cultured in the powdered sprout powder. Add by weight and ferment for 36 hours at a temperature of 30 ~ 40 ℃.
2) 식물성 생약재를 55℃의 온도에서 24시간 동안 증숙건조하고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 5중량%를 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 2) After steaming and drying the vegetable herbal medicine at a temperature of 55 ° C. for 24 hours, pulverizing it with 200 mesh, the seed cultured in the powdered vegetable herbal medicine is 5 times compared to the weight of the powdered vegetable herbal medicine Add the weight % and ferment for 36 hours at a temperature of 30 ~ 40 ℃.
3) 홍삼을 200℃, 압력 30kgf/㎠으로 3분 동안 압축 및 팽화시키고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 압축팽화홍삼에 배양된 종균을 상기 분말화된 압축팽화홍삼 중량대비 5중량%를 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 3) Red ginseng was compressed and expanded at 200 ° C and a pressure of 30 kgf / cm 2 for 3 minutes, pulverized with 200 mesh, and then cultured in the powdered compressed and expanded red ginseng. The powdered compressed Add 5% by weight relative to the weight of puffed red ginseng and ferment for 36 hours at a temperature of 30 ~ 40 ℃.
4) 1)의 발효새싹 100g, 2)의 발효식물성 생약재 500g, 3)의 발효홍삼 50g을 혼합한 후, 3일 동안 20℃의 온도에서 숙성하여 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물을 제조한다. 4) After mixing 100g of fermented sprouts from 1), 500g of fermented vegetable herbal medicine from 2), and 50g of fermented red ginseng from 3), aged at 20℃ for 3 days, functional fermented mixture containing sprouts, vegetable herbal medicines and red ginseng prepare an extract.
5) 4)의 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물을 여과지에 2g씩 자동 포장기로 주입하여 1회용 티백으로 조성한다. 5) Inject 2g of the functional fermented mixed extract containing sprouts, vegetable herbs and red ginseng in 4) into filter paper with an automatic packaging machine to make a disposable tea bag.
비교예 1 : 새싹 발효 추출물만 이용하여 제조한 침출차 Comparative Example 1: Leached tea prepared using only sprout fermented extract
1) 세척한 새싹을 45℃에서 20시간 동안 건조하고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹분말에 배양된 종균을 상기 분말화된 새싹 중량대비 3중량% 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 1) The washed sprouts were dried at 45 ° C. for 20 hours, pulverized with 200 mesh, and then cultured seeds were added to the powdered sprout powder in an amount of 3% by weight relative to the weight of the powdered sprouts. and fermented for 36 hours at a temperature of 30 ~ 40 ℃.
2) 1)의 발효새싹 100g을 3일 동안 20℃의 온도에서 숙성하여 새싹 발효 추출물을 제조한다. 2) 100 g of fermented sprouts of 1) was aged at a temperature of 20° C. for 3 days to prepare a fermented sprout extract.
3) 2)의 새싹 발효 추출물을 여과지에 2g씩 자동 포장기로 주입하여 1회용 티백으로 조성한다. 3) Inject the fermented sprout extract of 2) into a disposable tea bag by injecting 2 g each into filter paper with an automatic packaging machine.
비교예 2 : 새싹 발효 추출물과 식물성 생약재 발효 추출물만 이용하여 제조한 침출차 Comparative Example 2: Leached tea prepared using only fermented sprout extract and fermented vegetable herbal medicine extract
1) 세척하여 껍질을 제거한 새싹을 45℃에서 20시간 동안 건조하고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 새싹분말에 배양된 종균을 상기 분말화된 새싹 중량대비 3중량% 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 1) Washed and peeled sprouts are dried at 45 ° C. for 20 hours, pulverized with 200 mesh, and then cultured in the powdered sprout powder. Add by weight and ferment for 36 hours at a temperature of 30 ~ 40 ℃.
2) 식물성 생약재를 55℃의 온도에서 24시간 동안 증숙건조하고, 200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 5중량%를 첨가하여 30~40℃의 온도에서 36시간 동안 발효한다. 2) After steaming and drying the vegetable herbal medicine at a temperature of 55 ° C. for 24 hours, pulverizing it with 200 mesh, the seed cultured in the powdered vegetable herbal medicine is 5 times compared to the weight of the powdered vegetable herbal medicine Add the weight % and ferment for 36 hours at a temperature of 30 ~ 40 ℃.
3) 1)의 발효새싹 100g, 2)의 발효식물성 생약재 500g을 혼합한 후, 3일 동안 20℃의 온도에서 숙성하여 새싹 및 식물성 생약재 발효 추출물을 제조한다. 3) After mixing 100g of fermented sprouts of 1) and 500g of fermented vegetable herbal medicines of 2), they were aged at a temperature of 20° C. for 3 days to prepare fermented extracts of sprouts and vegetable herbal medicines.
4) 3)의 새싹 및 식물성 생약재 발효 추출물을 여과지에 2g씩 자동 포장기로 주입하여 1회용 티백으로 조성한다. 4) Inject the fermented extract of sprouts and vegetable herbal medicines of 3) into a disposable tea bag by injecting 2g each into filter paper with an automatic packaging machine.
실험 : 관능검사Experiment: sensory test
본 발명에 따른 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물로 제조한 침출차(실시예)와, 새싹 발효 추출물만 이용한 침출차(비교예 1), 새싹 발효 추출물과 식물성 생약재 발효 추출물만 이용한 침출차(비교예 2)를 관능검사요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 풍미, 색감, 전체적인 기호도로 나누어 관능검사(5점 측정법 : 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 아래 표 1에 나타내었다.Leached tea prepared with a functional fermented mixed extract containing sprouts, vegetable herbal medicines and red ginseng according to the present invention (Example), leached tea using only fermented sprout extracts (Comparative Example 1), and leached tea using only fermented sprout extracts and fermented vegetable herbal extracts (Comparative Example 2) was divided into taste, flavor, color, and overall preference by sensory test agents (30 people (15 male, 15 female) with sensory test experience of 2 years or more) and sensory test (5-point measurement method: 1 : very bad, 2: bad, 3: average, 4: good, 5: very good). The conducted results are shown in Table 1 below.
상기 표 1을 통해 알 수 있듯이, 모든 항목에서 비교예 1, 2보다 실시예가 높은 점수를 나타내고 있다. 이는 제조과정에서 새싹, 식물성 생약재 및 홍삼 각각의 가공 및 발효공정, 최적의 혼합비율 및 숙성을 통해, 발효새싹 고유의 생리활성물질과, 상기 발효식물성 생약재 고유의 유효한 성분과, 발효홍삼 특유의 기능성 성분이 조화롭게 혼합되어 있을 뿐만 아니라, 각각의 성분이 갖는 고유한 향미를 개선하여 복합된 향미를 창출하고, 조직의 부드러움을 통해 목넘김이 깔끔하고 구수한 맛과 향을 제공하여 맛, 풍미, 식감 및 전체적인 기호도를 더욱 향상시킨 것으로 보인다.As can be seen from Table 1, the Example shows higher scores than Comparative Examples 1 and 2 in all items. Through the processing and fermentation process of sprouts, vegetable herbal medicines and red ginseng, and optimal mixing ratio and maturation during the manufacturing process, it is possible to obtain physiologically active substances unique to fermented sprouts, effective ingredients unique to the fermented vegetable herbal medicines, and functionality unique to fermented red ginseng. Ingredients are not only harmoniously mixed, but also the unique flavor of each component is improved to create a complex flavor, and the softness of the tissue provides a clean and savory taste and aroma so that the taste, flavor, texture and overall preference are also improved. appears to have improved further.
특히, 비교예 1의 껍질을 제거하지 않은 새싹 발효 추출물만 이용하여 제조한 침출차는 떫은 맛이 강하고 특유의 향이 잔존하기 때문에 맛, 풍미 등에서 낮은 점수를 나타낸 것으로 보인다. In particular, the leached tea prepared using only the unpeeled fermented sprout extract of Comparative Example 1 seems to have a low score in taste and flavor because it has a strong astringent taste and a unique fragrance.
Claims (5)
식물성 생약재를 50~65℃의 온도에서 8~36시간 동안 증숙건조하고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 식물성 생약재에 배양된 종균을 상기 분말화된 식물성 생약재 중량대비 1~10중량%를 첨가하여 30~45℃의 온도에서 8~48시간 동안 발효하는 식물성 생약재 가공 및 발효단계(S20);
홍삼을 온도 180~220℃, 압력 15~40kgf/㎠으로 1~5분 동안 압축 및 팽화시키고, 50~200메쉬(mesh)로 분쇄하여 분말화한 후, 상기 분말화된 압축팽화홍삼에 배양된 종균을 상기 분말화된 압축팽화홍삼 중량대비 1~10중량%를 첨가하여 30~40℃의 온도에서 8~48시간 동안 발효하는 홍삼 가공 및 발효단계(S30); 및
상기 새싹 가공 및 발효단계(S10)에서 가공 및 발효된 발효새싹 100중량부에 대하여, 상기 식물성 생약재 가공 및 발효단계(S20)에서 가공 및 발효된 발효식물성 생약재 300~700중량부와, 상기 홍삼 가공 및 발효단계(S30)에서 가공 및 발효된 발효홍삼 10~60중량부를 혼합한 후, 2~3일 동안 20~25℃의 온도에서 숙성하는 혼합 및 숙성단계(S40);
를 포함하되,
상기 새싹 가공 및 발효단계(S10)의 새싹은 브로콜리새싹, 무새싹, 적무새싹, 보리새싹, 캐비지새싹, 적양배추새싹, 알팔파새싹, 밀새싹, 유채새싹, 다채새싹, 메밀새싹, 옥수수새싹, 녹두새싹, 겨자새싹, 경수채새싹, 청경채새싹 및 해바라기새싹 중에서 선택되는 1종 이상을 사용하고,
상기 새싹 가공 및 발효단계(S10), 식물성 생약재 가공 및 발효단계(S20), 홍삼 가공 및 발효단계(S30)의 종균은 바실러스(Bicillus sp) 균주, 락토바실러스(Lactobicillus sp) 균주, 아스퍼질러스(Aspergillussp) 균주, 페디오코커스(Pediococcus sp) 균주, 루코노스톡(Leuconostoc sp) 균주 및 스트렙토코커스(Streptococcuus sp) 중에서 어느 하나 이상을 선택하여 사용하며,
상기 식물성 생약재 가공 및 발효단계(S20)의 식물성 생약재는 갈근, 감초, 길경, 결명자, 계피, 구기자, 구절초, 국화, 녹각, 단삼, 당귀, 당삼, 대황, 동충하초, 두충, 돼지감자, 마자인, 마황, 맥아, 맥문동, 모과, 목단피, 목향, 박하, 방풍, 백강잠, 복령, 비파엽, 비타민나무, 사삼, 사상자, 산사자, 산수유, 산약, 상백피, 상엽, 상황버섯, 생강, 시호, 어성초, 애엽, 오가피, 오미자, 와송, 우슬, 울금, 유근피, 유백피, 유향, 인진호, 작약, 지골피, 지유, 지황, 진피, 녹차, 차전자, 창출, 천궁, 천마, 천문동, 하수오, 헛개나무, 황백, 황련, 황칠, 홍화 중에서 어느 하나 이상을 선택하여 사용하는 것을 특징으로 하는 새싹, 식물성 생약재 및 홍삼을 함유한 기능성 발효혼합추출물의 제조방법.
The washed and peeled sprouts are dried at 30 to 50 ° C. for 8 to 24 hours, pulverized into 50 to 200 mesh, and then cultured in the powdered sprouts. Sprout processing and fermentation step (S10) in which 1 to 10% by weight is added and fermented at a temperature of 30 to 40 ° C for 8 to 48 hours;
The vegetable herbal medicine is steamed and dried at a temperature of 50 to 65 ° C. for 8 to 36 hours, pulverized by pulverizing with 50 to 200 mesh, and then the seed cultured in the powdered vegetable herbal medicine is mixed with the powdered vegetable herb. Plant herbal medicine processing and fermentation step (S20) of adding 1 to 10% by weight relative to the weight of herbal medicine and fermenting for 8 to 48 hours at a temperature of 30 to 45 ℃;
Red ginseng is compressed and expanded for 1 to 5 minutes at a temperature of 180 to 220 ° C and a pressure of 15 to 40 kgf / cm2, pulverized to 50 to 200 mesh, and then cultured in the powdered compressed and expanded red ginseng. A red ginseng processing and fermentation step (S30) of fermenting at a temperature of 30 to 40 ° C. for 8 to 48 hours by adding 1 to 10% by weight of the powdered compressed and expanded red ginseng by weight; and
With respect to 100 parts by weight of the fermented sprouts processed and fermented in the sprout processing and fermentation step (S10), 300 to 700 parts by weight of the fermented vegetable herbal medicine processed and fermented in the vegetable herbal medicine processing and fermentation step (S20), and the red ginseng processing and mixing and aging at a temperature of 20 to 25° C. for 2 to 3 days after mixing 10 to 60 parts by weight of fermented red ginseng processed and fermented in the fermentation step (S30) (S40);
Including,
The sprouts of the sprout processing and fermentation step (S10) are broccoli sprouts, radish sprouts, red radish sprouts, barley sprouts, cabbage sprouts, red cabbage sprouts, alfalfa sprouts, wheat sprouts, rapeseed sprouts, colorful sprouts, buckwheat sprouts, corn sprouts, mung beans Using at least one selected from sprouts, mustard sprouts, radish sprouts, bok choy sprouts, and sunflower sprouts,
The spawn of the sprout processing and fermentation step (S10), vegetable herbal medicine processing and fermentation step (S20), and red ginseng processing and fermentation step (S30) are Bicillus sp strains, Lactobacillus sp strains, Aspergillus ( Aspergillus sp ) strain, Pediococcus sp strain, Leuconostoc sp strain, and Streptococcus sp strain, any one or more selected from and used,
The vegetable herbal medicines in the vegetable herbal medicine processing and fermentation step (S20) are horseradish root, licorice, gilgyeong, gyeolmyeongja, cinnamon, goji berry, gujeolcho, chrysanthemum, deer antlers, sweet ginseng, angelica, dangsam, rhubarb, cordyceps, eucalyptus, pork potato, horse chestnut, Ephedra, malt, macramundong, quince, mokdanpi, mokhyang, mint, windbreak, baekgangjam, bokryeong, loquat leaf, vitamin tree, sasam, sasangja, mountain lion, cornus, sanyak, moth, moth, Sanghwang mushroom, ginger, Shiho, houttuynia cordata, aiyeop, Ogapi, Omija, Waspong, Usul, Turmeric, Yugeunpi, Yubaekpi, Frankincense, Injinho, Peony, Jigolpi, Jiyu, Rehmannia tuber, Dermis, Green tea, Chajeonja, Changjo, Cnidium, Cheonma, Cheonmundong, Hasuo, Hovenia tree, Hwangbaek, Hwangryun Method for producing a functional fermented mixed extract containing sprouts, vegetable herbs and red ginseng, characterized in that at least one selected from among , hwangchil, and safflower is used.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210000180A KR102501735B1 (en) | 2021-01-04 | 2021-01-04 | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210000180A KR102501735B1 (en) | 2021-01-04 | 2021-01-04 | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220098447A KR20220098447A (en) | 2022-07-12 |
| KR102501735B1 true KR102501735B1 (en) | 2023-02-17 |
Family
ID=82420104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210000180A KR102501735B1 (en) | 2021-01-04 | 2021-01-04 | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102501735B1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102578454B1 (en) * | 2022-07-15 | 2023-09-21 | 양일호 | Method for manufacturing black pine leaf fermented beverage using black omija fermented liquid and fermented black pine leaf fermented beverage produced thereby |
| KR102494695B1 (en) * | 2022-11-29 | 2023-01-31 | 하현주 | Method for manufacturing health functional food containing broccoli stems |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100340787B1 (en) | 2000-02-03 | 2002-06-20 | 임 화 춘 | A mixed tea containing green tea |
| KR100973343B1 (en) | 2008-02-01 | 2010-07-30 | 롯데칠성음료주식회사 | Mixed tea composition having the improved taste, and preparation thereof |
| KR20100074382A (en) * | 2008-12-24 | 2010-07-02 | 한국식품연구원 | Fermented drinks of ginseng and preparation method thereof |
| KR20120006913A (en) * | 2010-07-13 | 2012-01-19 | 오세권 | Method for producing bellflower fermentation |
| KR20140030442A (en) * | 2012-08-29 | 2014-03-12 | 태남홀딩스주식회사 | Cosmetic composition comprising fermented liquors of sprouts and fruit of jinseng |
| KR101879238B1 (en) | 2018-01-19 | 2018-07-17 | 농업회사법인 주식회사 주성 | Manufacturing method for sprout tea and sprout tea manufactured by the same |
-
2021
- 2021-01-04 KR KR1020210000180A patent/KR102501735B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20220098447A (en) | 2022-07-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104770824A (en) | Qi-tonifying blood-nourishing health care brewing material | |
| KR102501735B1 (en) | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng | |
| KR101855421B1 (en) | Agricultural products with a pharmacological action and the mycelium mixtures are fermented food composition method of preparing the same | |
| KR101166883B1 (en) | Composition of mixed herb medicine for leached tea | |
| KR101909423B1 (en) | Manufacturing method of low salinity toenjang | |
| KR100867209B1 (en) | The herbal jujube-red pepper paste of manufacturing method and its composition | |
| CN107223846A (en) | A kind of suitable middle-aged and old grain healthcare powder | |
| KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
| CN105192235A (en) | Siraitia grosvenorii peppermint candy and preparation method thereof | |
| KR102563199B1 (en) | Mushroom scorched rice manufacturing method using cordyceps sinensis and mushroom scorched rice prepared thereby | |
| KR101793230B1 (en) | Manufacturing method of Beverage using Rice Bran | |
| KR102279890B1 (en) | Manufacturing method of Chicken Broth using Curing agent | |
| KR101773250B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Eriobotrya japonica extracts and herbal medicines Abalone extracts | |
| KR101661744B1 (en) | health assistance food using soy-bean paste and brown rice, manufacturing method thereof | |
| KR101273327B1 (en) | Manufacturing method of composition of enzyme for coffee creamer replacement, composition of enzyme for coffee creamer replacement manufactured by the same and enzyme coffee mix using thereof | |
| KR102683022B1 (en) | METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY | |
| KR20100072143A (en) | Formation ginseng world | |
| KR20060129627A (en) | The method of manufacturing of row food | |
| KR20070095584A (en) | Red ginseng cheongkukjang | |
| KR101773251B1 (en) | The manufacturing method of making healthcare compositions comprising fermented Cudrania tricuspidata extracts and herbal medicines Abalone extracts | |
| KR20200112527A (en) | Antibacterial sauce and method of manufacturing the same | |
| KR102675146B1 (en) | Mushroom porridge manufacturing method using bean curd and mushroom porridge prepared thereby | |
| KR102660523B1 (en) | Salt bread manufacturing method and salt bread manufactured thereby | |
| KR102568831B1 (en) | Manufacturing Method of Wild Ginseng Syrup | |
| KR102423746B1 (en) | Beverages containing Gujibbong, Yeduk tree and Amarans, and their method of manufacture |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |