KR102614938B1 - Composition containing rice bran fermented with lactic acid bacteria as a main component and method for producing the same - Google Patents

Abstract

The present invention provides a method for producing a fermented product of lactic acid bacteria from rice bran, comprising steaming rice bran, cooling after steaming, inoculating and culturing lactic acid bacteria after cooling, and drying after culturing.

Description

Composition containing rice bran fermented with lactic acid bacteria as a main component and method for producing the same}

The present invention relates to a composition containing rice bran fermented with lactic acid bacteria as a main ingredient and a method for producing the same.

In general, rice is composed of a husk layer, a rice bran layer, buds, and endosperm. Brown rice is made by removing the husk layer through a milling process, and white rice is made by removing the germ, pericarp, seed coat, and aleurone layer by polishing brown rice.

Generally, rice bran refers to the rice germ and aleurone layer. It is known that about 95% of various bioactive substances are distributed in rice bran, and the remaining bioactive substances are distributed in white rice.

Because many physiologically active substances exist in rice bran, the physiological activities of rice bran are diverse, for example, heavy metal detoxification activity, anti-constipation activity, anti-cholesterol activity, skin care activity, antihypertensive activity, antihypotensive activity, hangover relieving activity, etc. can be mentioned.

Meanwhile, Republic of Korea Patent Publication No. 10-2011-0107011 discloses a method for producing flower-fermented brown rice bran mushrooms by applying complex fermentation technology to brown rice bran, flower mushrooms, and wild ginseng cultured roots, which are manufactured by steaming brown rice bran, mixing it with lactic acid bacteria, fermenting, and drying it. It has been disclosed.

However, although the fermented rice bran described in the above-published patent can be expected to have effects such as promoting digestion due to lactic acid bacteria fermentation, it has a sour taste and no flavor, so it has a problem of low preference.

The present invention was created to solve the above problems, and the purpose of the present invention is to improve immunity, anti-cancer effect, easy bowel movement, hair regeneration promotion, skin care, prevention of vascular disease, fatigue relief, prevention of adult diseases, and bone health. To provide a method for producing an effective lactic acid bacteria fermentation product of rice bran.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

A method of producing a fermented lactic acid bacteria product of rice bran is provided, which includes steaming rice bran, cooling it after steaming, inoculating and culturing lactic acid bacteria after cooling, and drying the culture.

In addition, the present invention

Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture; preparing a lactic acid bacteria fermentation product of rice bran including;

Washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to produce bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; And mixing the first mixed extract and the second mixed extract; Preparing a mixed extract of Yeoju Juice, including;

Mixing ginkgo fruit and water at a weight ratio of 1:1 and soaking at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; And a step of pulverizing the dried first fermented product in a grinder and pulverizing it into powder; manufacturing a fermented mushroom powder including;

After washing black rice, brown rice, barley, black sesame seeds, and sorghum, mixing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1 to prepare a second mixture. ; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides; manufacturing a grain cereal comprising a;

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain an aronia fruit fermentation liquid, pulverizing the unfiltered aronia fruit remaining as a residue, and then roasting the aronia fruit at a temperature of 98-100°C; Aronia fruit fermentation powder and aronia fruit fermentation liquid comprising a. manufacturing a;

Preparing marigolds, chamomile and jasmine by washing them; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; and adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping the mixture, and then filtering the flower tea. and

38-42 parts by weight of the fermented lactic acid bacteria of the rice bran, 3-7 parts by weight of the bitter melon mixed extract, 3-7 parts by weight of the fermented mushroom powder, 8-12 parts by weight of the grain cereal, 3-7 parts by weight of the fermented aronia fruit powder parts by weight, mixing 3-7 parts by weight of the aronia fruit fermentation broth and 28-32 parts by weight of the flower tea. It provides a method for producing a functional composition comprising a.

In addition, the method for producing the functional composition is,

Preparing persimmons, oranges, apricots and pineapples by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed persimmons, oranges, apricots and pineapples in a weight ratio of 3:2:3:2; Roasting the fruit mixture at a temperature of 85-95° C. for 28-32 minutes; Drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; And rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the dried fruit mixture.

The functional composition includes 38-42 parts by weight of the fermented lactic acid bacteria of rice bran, 3-7 parts by weight of the bitter melon mixed extract, 3-7 parts by weight of the fermented mushroom powder, 8-12 parts by weight of the grain cereal, and the fermented aronia fruit. It is characterized in that it contains 3-7 parts by weight of the powder, 3-7 parts by weight of the aronia fruit fermentation liquid, 28-32 parts by weight of the flower tea, and 3-7 parts by weight of the frozen fruit powder.

In addition, the present invention

38-42 parts by weight of fermented lactic acid bacteria of rice bran, 3-7 parts by weight of bitter melon mixed extract, 3-7 parts by weight of fermented mushroom powder, 8-12 parts by weight of grain cereal, 3-7 parts by weight of fermented aronia fruit powder, aronia Contains 3-7 parts by weight of fruit fermentation liquid and 28-32 parts by weight of flower tea,

The lactic acid bacteria fermentation product of rice bran is,

Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.

The Yeoju mixed extract,

Washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to produce bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; and mixing the first mixed extract and the second mixed extract.

The fermented mushroom powder is,

Mixing ginkgo fruit and water at a weight ratio of 1:1 and soaking at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; and pulverizing the dried first fermentation product in a grinder to powder it,

The grain cereal is,

After washing black rice, brown rice, barley, black sesame seeds, and sorghum, mixing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1 to prepare a second mixture. ; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides;

The aronia fruit fermentation powder and aronia fruit fermentation liquid,

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain a fermented aronia fruit liquid, pulverizing the unfiltered aronia fruit as a residue, and then roasting at a temperature of 98-100°C;

The flower tea,

Preparing marigolds, chamomile and jasmine by washing them; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; and adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping the mixture, and filtering the mixture.

The functional composition manufactured by the method for producing a functional composition using the lactic acid bacteria fermentation of rice bran according to the present invention contains rice bran fermented with lactic acid bacteria and exhibits effects such as immunity, anti-cancer effect, and easy bowel movement, and at the same time has excellent taste and flavor. Therefore, consumer preference is high.

Figure 1 is a flowchart showing a method for producing a lactic acid bacteria fermentation product of rice bran according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

A method of producing a fermented lactic acid bacteria product of rice bran is provided, which includes steaming rice bran, cooling it after steaming, inoculating and culturing lactic acid bacteria after cooling, and drying the culture.

Figure 1 is a flowchart showing a method for producing a lactic acid bacteria fermentation product of rice bran according to the present invention.

The functional composition prepared by the method for manufacturing a functional composition using lactic acid bacteria fermentation of rice bran according to the present invention contains rice bran fermented with lactic acid bacteria and exhibits effects such as immunity, anti-cancer effect, and easy bowel movement.

This invention

Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture; preparing a lactic acid bacteria fermentation product of rice bran including;

Washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to produce bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; And mixing the first mixed extract and the second mixed extract; Preparing a mixed extract of Yeoju Juice, including;

Mixing ginkgo fruit and water at a weight ratio of 1:1 and soaking at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; And a step of pulverizing the dried first fermented product in a grinder and pulverizing it into powder; manufacturing a fermented mushroom powder including;

After washing black rice, brown rice, barley, black sesame seeds, and sorghum, mixing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1 to prepare a second mixture. ; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm2 for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides; manufacturing a grain cereal comprising a;

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain an aronia fruit fermentation liquid, pulverizing the unfiltered aronia fruit remaining as a residue, and then roasting the aronia fruit at a temperature of 98-100°C; Aronia fruit fermentation powder and aronia fruit fermentation liquid comprising a. manufacturing a;

Preparing marigolds, chamomile and jasmine by washing them; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; and adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping the mixture, and then filtering the flower tea. and

38-42 parts by weight of the fermented lactic acid bacteria of the rice bran, 3-7 parts by weight of the bitter melon mixed extract, 3-7 parts by weight of the fermented mushroom powder, 8-12 parts by weight of the grain cereal, 3-7 parts by weight of the fermented aronia fruit powder parts by weight, mixing 3-7 parts by weight of the aronia fruit fermentation broth and 28-32 parts by weight of the flower tea. It provides a method for producing a functional composition comprising a.

Hereinafter, the method for producing the functional composition according to the present invention will be described in detail in each step.

First, the method for producing a functional composition according to the present invention includes preparing a lactic acid bacteria fermentation product of rice bran. The step of preparing the lactic acid bacteria fermentation product of rice bran includes mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water to prepare a rice bran mixture, heating to a temperature of 90-110°C, and steaming for 45-75 minutes. ; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.

It is more preferable to prepare the rice bran mixture by mixing 49-51 parts by weight of rice bran and 49-51 parts by weight of water.

The temperature for heating the rice bran mixture is 95-105°C, and the heating time is more preferably 55-65 minutes.

It is more preferable that the cooling temperature is 33-37°C.

It is more preferable that the culture is performed for 44-52 hours after adding 2-4 parts by weight of Lactobacillus rhamnosus.

Next, the method for producing a functional composition according to the present invention includes the step of preparing a mixed extract of bitter melon. The step of preparing the mixed extract of bitter melon includes washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to prepare bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; And mixing the first mixed extract and the second mixed extract.

Momordica charantia is a medicinal plant belonging to the Cucurbitaceae family. Its ingredients are beta-sitosterol-beta-D-glucoside and 5, 25-stigmatadiene-3 beta. -Molecular mixtures such as D-glucoside (5, 25-stigmastadien-3 β-D-glucoside), 5-hydroxytryptamine and various amino acids, such as glutamic acid and alanine, Beta-alanine, phenylalanine, proline, alpha-aminobutyric acid, citrulline, galacturonic acid, vitamin C C), beta-carotene, potassium, iron, charantin, p-insulin, CLA (conjugated linoleic acid), and It is composed of pectin, etc. Due to the ingredients mentioned above, bitter gourd has effects such as thirst quenching, appetite enhancement, skin health, immunity enhancement, anticancer, antipyretic, antioxidant and bronchial strengthening, as well as obesity, cardiovascular disease, diabetes, skin disease, night blindness, parasites, rheumatism, etc. It has the effect of improving gout, physical weakness, etc.

Sweet potato (Ipomoea batatas (L.) Lam.) is a dicotyledonous edible crop belonging to the Convolvulaceae family. It is an annual in temperate zones, but is classified as a perennial plant in the tropics. Specifically, the structure of the sweet potato is divided into an above-ground part and an underground part. The underground part is composed of tubers, thick roots, and thin roots, and the above-ground part is composed of stems, leaves, petioles, terminal shoots, and flowers. These sweet potatoes are not only rich in protein, fat, dietary fiber, and minerals that balance the essential amino acids, but also contain various types of vitamins. In particular, vitamin C, contained in sweet potatoes, prevents damage even when heated. There is no Sweet potatoes are dicotyledonous plants, so when seeds germinate, two cotyledons grow. When sprouts emerge from the tuber, no cotyledons emerge and only the true leaves emerge. Leaves grow on about 2/5 of each node of the stem, and the petiole can be about 10 cm to 30 cm long. These sweet potato leaves and petioles contain a wide variety of essential amino acids and components such as protein, calcium, zinc, and iron.

Pear has been known as a fruit beneficial to the human body to the extent that it has been used as an important herbal medicine since ancient times, and according to Materia Medica, Donguibogam, etc., pear is known to be sweet and cold in taste, non-toxic, and highly effective when taken in juice. It is known to be effective in treating phlegm, cough, fever reduction, pain relief, promoting bowel movement and diuresis (diet effect), relieving hangovers, boils, etc. In the food field, it is known to tenderize meat, and recently, its effectiveness as an anti-cancer agent has also been announced. .

The functional composition contains the mixed extract of bitter melon and is more helpful in supplying nutrients and improving palatability.

Next, the method for producing a functional composition according to the present invention includes the step of producing fermented mushroom powder. The step of preparing the fermented mushroom powder includes mixing ginkgo fruit and water at a weight ratio of 1:1 and immersing at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; And a step of pulverizing the dried first fermented product in a grinder and pulverizing it into powder.

The Sanghwang mushroom is a valuable herbal medicine that has been used since ancient times as a treatment for stroke, gonorrhea, detoxification, diuresis, stomach, dysentery, gynecology, and antiperspirant. Recently, it has been confirmed to have a very strong anticancer effect, so it has been used for artificial cultivation. A lot of research is being done on this. The fruit body of Sanghwang mushroom is a perennial mushroom that initially looks like a lump of mud, stops growing in winter, turns yellow to mud, and grows yellow again in spring. This is what it looks like when fully grown: It is also called Suseol because it looks like it is sticking out its tongue on a tree stump. The upper part, which is shaped like a tongue, may have a mud-like color, or may appear black and cracked like the epidermis of a persimmon tree. The lower part may appear like a yellow carpet, and the upper part may appear black or mud-colored. And when it is a month old, it appears clear in yellow or light yellow, and its taste is mild and light, making it easy to eat and having no scent.

The chaga mushroom grows on the trunk or large branches of a living birch tree and grows by eating the nutrients of the birch tree. It is found in Russia, Northern Europe, and North America, but among them, the chaga mushroom from the Siberian region of Russia has the highest commercial value. Chaga mushrooms contain lanostane-type triterpene, various precursor compounds such as ergosterol and glucositol, beta-glucan, flavonoid, and inositol. ), lignin, etc., and in addition, it contains various types of pigment sources, organic acids, tannins, natural steroids, etc.

The reishi mushroom is a higher fungus taxonomically belonging to the Basidiomycetes and Ascomycota family, has excellent flavor, is rich in carbohydrates, proteins, lipids, minerals, vitamins and minerals, and has various physiological activities such as polysaccharide, triterpene, polyphenol, nucleoside, and steroid. It also contains substances and has been widely used for food and medicinal purposes since ancient times. Polysaccharides extracted from reishi mushrooms have been reported to have activities such as anti-tumor immunity, antioxidant, and blood sugar reduction. In particular, beta-glucan in reishi mushrooms has a non-specific immune response effect that inhibits the proliferation of cancer cells by activating the immune function of normal cells.

The Cordyceps sinensis (Vegetable Worms) is characterized by parasitizing most insects as hosts and producing fruiting bodies on the corpses of the insects, which means that what was a worm in the winter turns into a mushroom in the summer. Depending on the type of host, there are Cordyceps militaris, whose host is a butterfly, C. sobolifera, whose host is a cicada, and C. sphecocephala, whose host is a bee. In addition, there are beetles and grasshoppers. , there is also Cordyceps sinensis that uses spiders as hosts. It is known to have effects such as strengthening immune function, anticancer, recovering respiratory function, suppressing aging, relieving fatigue, and suppressing obesity and anemia.

The flower mushrooms (Sparassis crispa) grow in clusters on the stems or stumps near the roots of living trees from summer to fall. The white flowers appear to bloom in groups and have a scent similar to that of clusters. It grows wild on stumps where conifers have been cut down in the fall or on the edges of old trees. Flower mushrooms have effects such as enhancing immunity, suppressing high blood pressure, suppressing the rise in blood sugar, improving blood circulation, and promoting hematopoiesis.

The functional composition, including the fermented mushroom powder, is more helpful in improving immunity.

Next, the method for producing a functional composition according to the present invention includes the step of producing grain cereal. The step of manufacturing the grain cereal includes washing black rice, brown rice, barley, black sesame seeds, and sorghum, and then washing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1. mixing to prepare a second mixture; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides.

By applying the grain cereal, the texture can be improved and both functionality and palatability can be improved at the same time.

Next, the method for producing a functional composition according to the present invention includes the step of preparing fermented aronia fruit powder and fermented aronia fruit broth. In the step of preparing the aronia fruit fermentation powder and the aronia fruit fermentation liquid, 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water are mixed, Pretreating aronia fruits by boiling them at a temperature of 98-100°C for 28-32 minutes; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain a fermented aronia fruit liquid, pulverizing the unfiltered aronia fruit as a residue, and then roasting at a temperature of 98-100°C.

Aronia (Aronia melanocarpa) is a perennial shrub cultivated in North America and Eastern Europe around the 18th century and is also called aronia berry, black chokeberry, and black berry. It originally grows in northern America, but recently, aronia seeds have been imported into Korea, and some farms are cultivating them with the expectation of high economic value. In addition, black chokeberry is gaining great popularity in the United States and Europe. In particular, aronia contains a large amount of anthocyanin pigment, giving it a deep purple color, so it can be used as an edible fruit such as natural food coloring, dye, juice, jam, and wine. This is high. Contains various atocyanin-based substances and polyphenol components, so it has the highest antioxidant effect among berries, and has anti-arteriosclerosis, cardiovascular disease, cancer, diabetes, gastritis, allergic skin disease, anti-inflammatory, anti-diabetic, and immunomodulatory activity. It is reported to be effective in such areas.

Fermentation broth and fermentation powder can be prepared using the aronia fruit and applied to a functional composition to improve both functionality and palatability.

Next, the method for producing a functional composition according to the present invention includes the step of producing flower tea. The step of preparing the flower tea includes washing and preparing marigolds, chamomile, and jasmine; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; and adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping the mixture, and then filtering.

The marigold (Tagetes erecta) is a flower with the sacred name of 'the golden flower of the Virgin Mary' in Korean. It is also called Red Hwangcho (紅黃草) due to its brilliant flower colors such as yellow and orange. Originally native to Mexico, it spread through Africa to Europe, and is also widely cultivated in Korea. The ripple-like petal shape and brilliant colors are attractive, and the flowers bloom for a long period of time from early summer until frost. The flowers of Manhydrangea have a scent and are used as an air freshener. It is used as an antibacterial, sedative, and antispasmodic agent, and T. minuta, an angiosperm, contains volatile oils and has been reported to have sedative, blood pressure lowering, bronchodilator, and antispasmodic effects. The main components of flowers are tagetiin, a flavonoid glycoside, alpha-terthienyl, a blue fluorescent substance, helenien, a terpene pigment, and beta- It contains carotene (β-carotene) and flavoxanthin, and the leaves contain kaempferitrin, which has an anti-inflammatory effect.

The chamomile (Chamomilla recutita) is a grass belonging to the dicotyledonous plant Campanula order Asteraceae. It is also called by names such as chamomile, chamomile, or chamomile. Its origin is the UK, but it can now be found all over the world. Chamomile has excellent sedative properties, helps relieve various pains, and is said to have the effect of soothing skin troubles. It is also said to be good for treating redness and irritable skin caused by stress and dryness. Essential oils in flowers range from 0.05 to 1.9% depending on cultivation conditions, but are generally 0.2 to 0.9%. The essential oil is blue. The composition of the essential oil consists of about 4.6% of azulene compound, campazulene, about 10% of terpene compound and sesquiterpene compound, about 20% of sesquiterpene alcohol compound, cadenene, caprylic acid, nonnilic acid, and isovaleric acid. lost. Additionally, flavonoids include apine, quercimeritrin, luteolin-7-glucoside, paturithrin, matricin, and matricarin.

The jasmin (Jasminum officinale) refers to plants of the Oleaceae genus Jasminum. It is a vine or shrub with yellow or white flowers with a characteristic scent. It grows in the tropics and subtropics. Jasmine, which permeates our energy, comforts the stomach when consumed and is also effective in suppressing inflammation in the body. It is also used to relieve conjunctivitis, dysentery, boils, and dermatitis, which are relatively frequent in the summer.

Flower tea is prepared by steeping the marigold, chamomile, and jasmine. By roasting, drying, and infusing it in boiling water, the unique aroma along with the nutrients can be extracted, and the flavor can be improved by using it to manufacture a functional composition.

Next, the method for producing a functional composition according to the present invention is 38-42 parts by weight of the fermented lactic acid bacteria of rice bran, 3-7 parts by weight of the bitter melon mixed extract, 3-7 parts by weight of the fermented mushroom powder, and 8-8 parts by weight of the grain cereal. It includes mixing 12 parts by weight, 3-7 parts by weight of the aronia fruit fermentation powder, 3-7 parts by weight of the aronia fruit fermentation liquid, and 28-32 parts by weight of the flower tea.

The mixture includes 39-41 parts by weight of the fermented lactic acid bacteria of rice bran, 4-6 parts by weight of the Yeoju mixed extract, 4-6 parts by weight of the fermented mushroom powder, 9-11 parts by weight of the grain cereal, and the fermented aronia fruit powder. It is more preferable to use 4-6 parts by weight, 4-6 parts by weight of the aronia fruit fermentation liquid, and 29-31 parts by weight of the flower tea.

In addition, the method for producing the functional composition is,

Preparing persimmons, oranges, apricots and pineapples by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed persimmons, oranges, apricots and pineapples in a weight ratio of 3:2:3:2; Roasting the fruit mixture at a temperature of 85-95° C. for 28-32 minutes; Drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; And it is more preferable to include a step of rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the frozen fruit powder.

At this time, the mixture includes 38-42 parts by weight of the fermented lactic acid bacteria of rice bran, 3-7 parts by weight of the Yeoju mixed extract, 3-7 parts by weight of the fermented mushroom powder, 8-12 parts by weight of the grain cereal, and the aronia fruit. It is most preferable to use 3-7 parts by weight of the fermented powder, 3-7 parts by weight of the aronia fruit fermentation liquid, 28-32 parts by weight of the flower tea, and 3-7 parts by weight of the frozen fruit powder.

The palatability can be further improved by applying the frozen fruit powder.

In addition, the present invention

38-42 parts by weight of fermented lactic acid bacteria of rice bran, 3-7 parts by weight of bitter melon mixed extract, 3-7 parts by weight of fermented mushroom powder, 8-12 parts by weight of grain cereal, 3-7 parts by weight of fermented aronia fruit powder, aronia Contains 3-7 parts by weight of fruit fermentation liquid and 28-32 parts by weight of flower tea,

The lactic acid bacteria fermentation product of rice bran is,

Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.

The Yeoju mixed extract,

Washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to produce bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; and mixing the first mixed extract and the second mixed extract.

The fermented mushroom powder is,

Mixing ginkgo fruit and water at a weight ratio of 1:1 and soaking at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; and pulverizing the dried first fermentation product in a grinder to powder it,

The grain cereal is,

After washing black rice, brown rice, barley, black sesame seeds, and sorghum, mixing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1 to prepare a second mixture. ; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides;

The aronia fruit fermentation powder and aronia fruit fermentation liquid,

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain a fermented aronia fruit liquid, pulverizing the unfiltered aronia fruit as a residue, and then roasting at a temperature of 98-100°C;

The flower tea,

Preparing marigolds, chamomile and jasmine by washing them; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; and adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping the mixture, and filtering the mixture.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Preparation of functional composition-1

Preparation of fermented lactic acid bacteria from rice bran

A rice bran mixture was prepared by mixing 50 parts by weight of rice bran and 50 parts by weight of water, heated to a temperature of 100°C and steamed for 60 minutes, and then the steamed rice bran mixture was cooled to a temperature of 35°C. 3 parts by weight of Lactobacillus rhamnosus was added to 100 parts by weight of the cooled rice bran mixture, and then cultured for 48 hours. The cultured rice bran mixture was dried to prepare lactic acid bacteria fermentation product of rice bran.

Manufacture of Yeoju mixed extract

Yeoju, sweet potato, and pear are washed, freeze-dried, and pulverized to produce bitter melon powder, sweet potato powder, and pear powder, and 20 g of mixed powder mixed with the prepared bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3. was mixed with 200 ml of water, and primary hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. After the first hot water extraction, it was filtered through filter paper and the filtrate was freeze-dried to prepare the first mixed extract.

After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. did. After the second hot water extraction, it was filtered through filter paper and the filtrate was freeze-dried to prepare a second mixed extract.

A Yeoju mixed extract was prepared by mixing the first mixed extract and the second mixed extract.

Manufacturing of fermented mushroom powder

A mixture of ginkgo fruit and water in a weight ratio of 1:1 is left at a temperature of 10°C for 24 hours. Afterwards, it is heated to a temperature of 98°C, boiled for 48 hours, cooled, and filtered to obtain a filtrate. After preparing a mixture by mixing 50 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 50 parts by weight of the filtrate, the mixture was prepared in a sterilizer. and sterilized at a temperature of 100°C for 40 minutes. 1 part by weight of Lactobacillus plantarum was added to the sterilized mixture, and fermented for 7 days at a temperature of 30°C and humidity of 80%. The fermented product formed by fermentation was placed in a dryer and dried at a temperature of 85° C. for 24 hours, then placed in a grinder, pulverized, and powdered to prepare fermented mushroom powder.

Manufacturing of grain cereals

After washing black rice, brown rice, barley, and sorghum, a mixture was prepared by mixing the washed black rice, brown rice, barley, and sorghum at a weight ratio of 1:1:1:1. The mixture was roasted at 220°C for 3 minutes and first dried at 45°C for 60 minutes. The first dried mixture was steamed at 300°C for 10 minutes and secondarily dried at 70°C for 60 minutes. The secondary dried mixture was puffed at a temperature of 240°C and a pressure of 10 kgf/cm ² for 10 seconds, and then oligosaccharides were coated on the surface to prepare grain cereal.

Manufacture of aronia fruit fermentation liquid and aronia fruit fermentation powder

After mixing 35 parts by weight of aronia fruit, 5 parts by weight of licorice, 5 parts by weight of pear, and 55 parts by weight of water, the aronia fruit is pretreated by boiling at a temperature of 98-100°C for 30 minutes, and the pretreated aronia fruit is taken out. It was placed in a barrel, 1.5 times the weight of aronia fruits added, and fermented for 3 months. After fermentation, the fermented product was filtered.

The filtrate obtained through filtration is used as aronia fruit fermentation liquid, and the unfiltered aronia fruit remaining as a residue is crushed and roasted at a temperature of 98-100°C to be used as aronia fruit fermentation powder.

Manufacturing of flower tea

Marigold, chamomile and jasmine are washed and prepared, and the prepared mixture of 35 parts by weight of marigold, 35 parts by weight of chamomile and 30 parts by weight of jasmine is stir-fried at a temperature of 120°C for 10 minutes. The roasted mixture was dried at a temperature of 45°C for 3 hours, and 100 parts by weight of the dried mixture was added to 1000 parts by weight of boiling water, steeped, and filtered to prepare flower tea.

Preparation of functional compositions

40 parts by weight of the fermented lactic acid bacteria of rice bran, 5 parts by weight of the mixed extract of bitter melon, 5 parts by weight of the fermented mushroom powder, 10 parts by weight of the grain cereal, 5 parts by weight of the fermented aronia fruit powder, 5 parts by weight of the fermented aronia fruit liquid A functional composition was prepared by mixing 30 parts by weight of the flower tea.

<Example 2> Preparation of functional composition-2

Manufacturing of frozen fruit powder

Persimmons, oranges, apricots, and pineapples were washed and cut into appropriate sizes. A mixture was prepared by mixing washed persimmons, oranges, apricots, and pineapples in a weight ratio of 3:2:3:2, roasted at 90°C for 30 minutes, and then dried at 45°C for 3 hours. The dried mixture was quickly frozen at -50°C, freeze-dried, and ground to prepare frozen fruit powder.

Preparation of functional compositions

A functional composition was prepared by mixing 100 parts by weight of the functional composition prepared in Example 1 and 5 parts by weight of the frozen fruit powder.

<Experimental Example 1> Sensory test

Using the functional composition prepared in Example 1 and Example 2, taste, aroma, texture, and overall preference were analyzed for 20 men and women (total of 40 people), and the survey was conducted using a 9-point scale method. The results are shown in Table 1 below.

taste incense Texture overall preference Example 1 8.1 8.1 8.2 8.1 Example 2 8.5 8.4 8.4 8.5

As shown in Table 1 above, it was confirmed that the taste and overall preference were excellent, and in particular, the taste and aroma were excellent.

Claims (2)

40 parts by weight of fermented lactic acid bacteria of rice bran, 5 parts by weight of bitter melon mixed extract, 5 parts by weight of fermented mushroom powder, 10 parts by weight of grain cereal, 5 parts by weight of fermented aronia fruit powder, 5 parts by weight of fermented aronia fruit liquid and 30 parts by weight of flower tea It is a functional composition containing,
The lactic acid bacteria fermentation product of rice bran is,
Preparing a rice bran mixture by mixing 48-52 parts by weight of rice bran and 48-52 parts by weight of water, heating to a temperature of 90-110°C and steaming for 45-75 minutes; Cooling the steamed rice bran mixture to a temperature of 30-40°C; Adding 1-5 parts by weight of Lactobacillus rhamnosus to 100 parts by weight of the cooled rice bran mixture and culturing for 36-60 hours; and drying the cultured rice bran mixture.
The Yeoju mixed extract,
Washing, freeze-drying, and pulverizing bitter melon, sweet potatoes, and pears to produce bitter melon powder, sweet potato powder, and pear powder; 20 g of the prepared mixed powder of bitter melon powder, sweet potato powder, and pear powder in a weight ratio of 4:3:3 was mixed with 200 ml of water, and the first hot water extraction was performed at a temperature of 80°C for 8 hours while stirring. step; After the first hot water extraction, filtering with filter paper and then freeze-drying the filtrate to prepare a first mixed extract; After the first hot water extraction, filter through filter paper and mix the remaining solids with water again so that the mixing ratio of solids and water is 0.1 g/ml, and perform the second hot water extraction at a temperature of 120°C for 12 hours while stirring. steps; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary mixed extract; and mixing the first mixed extract and the second mixed extract.
The fermented mushroom powder is,
Mixing ginkgo fruit and water at a weight ratio of 1:1 and soaking at a temperature of 8-12°C for 22-26 hours; After soaking, heating to a temperature of 96-100°C and boiling for 46-50 hours; After boiling, filtering to obtain a filtrate; A first mixture was prepared by mixing 48-52 parts by weight of a mushroom mixture of Sanghwang mushrooms, chaga mushrooms, reishi mushrooms, Cordyceps sinensis, and cauliflower mushrooms in a weight ratio of 1:1:1:1:1 and 48-52 parts by weight of the filtrate. manufacturing a; Sterilizing the first mixture at a temperature of 98-102° C. for 38-42 minutes; Adding 0.3-3 parts by weight of Lactobacillus plantarum to the sterilized first mixture and fermenting for 6-8 days at a temperature of 28-32° C. and humidity of 78-82%; Putting the first fermented product formed by fermentation into a dryer and drying it at a temperature of 88-92° C. for 22-26 hours; and pulverizing the dried first fermentation product in a grinder to powder it,
The grain cereal is,
After washing black rice, brown rice, barley, black sesame seeds, and sorghum, mixing the washed black rice, brown rice, barley, black sesame seeds, and sorghum at a weight ratio of 1:1:1:1:1 to prepare a second mixture. ; Roasting the second mixture at a temperature of 200-240° C. for 1-5 minutes; Primary drying the roasted second mixture at a temperature of 43-47°C for 30-90 minutes; Steaming the first dried second mixture at a temperature of 280-320°C for 8-12 minutes; Secondary drying of the steamed second mixture at a temperature of 68-72°C for 30-90 minutes; Puffing the second dried second mixture at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² for 8-12 seconds; and coating the surface of the puffed second mixture with oligosaccharides;
The aronia fruit fermentation powder and aronia fruit fermentation liquid,
After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; And after fermentation, filtering to obtain a fermented aronia fruit liquid, pulverizing the unfiltered aronia fruit as a residue, and then roasting at a temperature of 98-100°C;
The flower tea,
Preparing marigolds, chamomile and jasmine by washing them; Preparing a third mixture by mixing 33-37 parts by weight of marigold, 33-37 parts by weight of chamomile, and 28-32 parts by weight of jasmine; Roasting the prepared third mixture at a temperature of 115-125° C. for 8-12 minutes; Drying the roasted third mixture at a temperature of 40-50° C. for 2-4 hours; And a step of adding 90-110 parts by weight of the dried third mixture to 1000 parts by weight of boiling water, steeping it, and filtering it. delete