KR20040005351A - Fermentation liquor of houttuynia cordata and producing method thereof - Google Patents

Abstract

PURPOSE: A fermented liquid containing Houttuynia cordata, Saururus chinensis Baill., Lonicera japonica Thumb. and fructooligosaccharide is provided. It is removed the unpleasant smell peculiar to Houttuynia cordata during fermentation or aging process while having excellent pharmacological action. CONSTITUTION: Fermented liquid comprises 20 to 30% by weight of Houttuynia cordata, 10 to 20% by weight of Saururus chinensis Baill., 5 to 10% by weight of Lonicera japonica Thumb. and 45 to 55% by weight of fructooligosaccharide. The Houttuynia cordata, Saururus chinensis Baill. and Lonicera japonica Thumb. are ground, extracted and filtered. Then, the extract is added with fructooligosaccharide, saccharified, fermented for several weeks at room temperature and aged for about 10 months.

Description

Fermentation broth of Eoseongcho and its manufacturing method {FERMENTATION LIQUOR OF HOUTTUYNIA CORDATA AND PRODUCING METHOD THEREOF}

The present invention relates to a fermented broth of Echochocho and its manufacturing method, and more particularly, by removing the unique aroma of echochocho to allow anyone of all ages to drink easily (, 用), according to the pharmacological effect of echochocho It relates to a fermented broth of Echo vinegar made easy to take in () and a method of manufacturing the same.

Eoseongcho is a perennial plant of over three hundred, also known as Houttuynia cordata. The height is 25 ~ 30㎝, the stem is thin, and the leaves are heart-shaped and the tip is pointed. Eoseongcho has a unique scent, and it is named 이름 草 because it smells like fish.

Echoseongcho is widely known for its excellent detoxification and antibacterial activity. For example, according to the Japanese Pharmacy, its efficacy is widely known under the name of medicine or Chinese medicine, and Chinese herbal medicine dictionary is known to be rich in decanoyl acetaldehyde, which has about 40,000 times the antibacterial activity compared to the active ingredient and selamine. Practical Chinese herbal medicine and Yeongnam chaeyeok medicinal notes that it is excellent in dermatitis, otitis media, enteritis, angina pectoris, hemorrhoids, haemostasis, detoxification.

In addition, according to the food analysis table (Table 1) issued by the Agriculture Promotion Agency,

Eoseongcho Food Analysis Table Number 46 1073 59 Food Name Rice (white rice) Eoseongcho Brown rice moisture(%) 11.7 10.3 11.0 Protein (g) 6.8 12.8 7.2 Lipid (g) 1.0 4.1 2.5 Island oil (g) 0.4 13.6 1.3 Ash (g) 0.5 13.2 1.2 Calcium (mg) 15.0 98.0 41.0 Iron (mg) 3.7 5.2 2.1

The leaves and stems of Eoseongcho contain 12.8 (g) of protein, which is more than brown rice and about twice as much as white rice. In addition, minerals are about 25 times that of white rice, 10 times that of brown rice, calcium is about 20 times that of white rice, twice as much as brown rice, and iron is also superior.

As such, despite the rich efficacy and active ingredients, Echoseongcho had a considerable objection to ingestion due to its unique fishy fishy smell.

Accordingly, in order to remove the fishy fishy fish peculiar to Eoseongcho made with hay or powdered it, there was also a lot of trouble in drinking (or taking), such as having to take in legs or hot water every time when ingested.

The present invention has been made to solve the above-mentioned problems, the purpose is to remove the scent peculiar to Eoseongcho so that anyone can easily drink for men and women of all ages To provide a fermented broth and a method of manufacturing the same.

The present invention, in order to achieve the above technical problem, the manufacturing method is a process of removing foreign matters of the collected echo and three hundred seconds, and phosphorus candle, and the process of pulverizing the echo and three hundred seconds, and phosphorus candle from which the foreign matter is removed using a grinder And, the pulverized fish and three hundreds, and Indongcho are filtered using a centrifugal juicer to filter out residues, and the process of saccharifying by adding placto-oligosaccharides to the filtered juices, and saccharified juices in jars. It is characterized in that it comprises a step of natural fermentation at room temperature for several weeks, and the step of aging the fermented juice of the naturally fermented juice in a jar for a dozen months.

In addition, the juice solution is characterized in that consisting of 20 ~ 30% Eoseongcho, 10 ~ 20% of 300 seconds, 5 ~ 10% of Indongcho, 45-55% of the flactooligosaccharide.

In addition, the fermentation broth has a component ratio of 25% Eoseongcho, three hundred seconds 14%, Indongcho 10%, and flactooligosaccharide 51%, characterized in that produced by the above manufacturing process.

Hereinafter, a preferred embodiment of the fish vinegar fermentation broth according to the present invention and a manufacturing method thereof will be described in detail.

The fermented broth of Echochocho according to the present invention contains 1. Echochocho, 2. 300 sec, 3. Indongcho, 4. Flacto-oligosaccharides.

(material)

1. As mentioned above, as mentioned above, it is a perennial plant of more than three hundred, and has a peculiar scent like fishy fishy fish. Mirucene, lauryl-aldehyde, methyl-en-ylketone, carlic acid, etc. are contained, pharmacological action, anti-cancer, diuresis, heart, detoxification, suit, expectoration, analgesic, hemostasis, tissue regeneration, skin care, etc. It works.

In addition, it has been confirmed that it has a strong bactericidal effect on pneumococci, Staphylococcus aureus, dysentery, Escherichia coli, etc., with a bactericidal power of 40,000 times as much as cellamine.

2. Three hundred seconds is a perennial plant with root stems white and extending laterally with beard roots. Leaves are alternate, egg-shaped or ovate lanceolate, with sharp tips. In China, it has been used as a folk medicine for a long time, and the Chinese herbal medicine dictionary (中 삼 大 辭典) has been shown to be effective in species, each, jaundice, sediment, lobster, carbuncle, and detoxification because of three hundred sec.

3. Indongcho is a vine that grows frequently in mountains and fields, including forest edges all over the country, and is a semi-green tree (half-green vine) of Indongaceae that survives cold winters. Its main ingredients are leucine, flavoid, tannin, alkaloid, luteurin, isocitol, saponin, loriserine and luteolin, and contain fungal, immunoreactive, inflammatory, analgesic and diuretic effects. , Anticancer action, antiviral action, and the like, in particular, the lutein component is known to exhibit the effects of palliative action, diuretic action by acting on the smooth muscle.

4. Fructo-oligosaccharide (Fructo-oligosaccharide) is a non-reducing polymer composed of fructose, non-toxic sweetener and has physiological effects such as improving intestinal phosphate, improving lipids (lowering serum cholesterol), and constipation.

(Manufacture process)

Step 1: Take the leaves and stems of Eoseongcho, three hundreds, and Indongcho, select them with good quality, and then wash the selected Eocho, three hundreds, and Indongcho with water to remove foreign substances on the leaves and stems.

Step 2: Remove the water of Eoseong-cho, 300-second, and Indong-cho, which have removed foreign substances, and grind them in a grinder. At this time, the grinding is made 2-3 times to facilitate juice.

Step 3: Put ground crushed fish, 300 seconds, and honeysuckle in a centrifugal juicer, and filter them by passing through a filter to filter out debris.

Step 4: Mix the saccharification by mixing evenly the floctooligosaccharide in the filtered juice.

Step 5: Put the saccharified juice in a jar and naturally ferment at room temperature. Fermentation begins after approximately 48 hours of natural fermentation, and main fermentation is completed after approximately 2 weeks.

In addition, the suspended solids that floated up during natural fermentation sink under the jar as the fermentation progresses, and the fermentation broth becomes brown in the sensory test.

Step 6: After the main fermentation is completed, ripen again in the jar for about 12 months.

Step 7: Package the fermented broth containing fermented vinegar and pass it through a filter to filter out suspended solids.

Esungseong, three hundred seconds, Indongcho, and placto-oligosaccharides in the above-mentioned step is composed of 20-30%, 10-20%, 5-10%, 45-55%, more preferably 25%, 300 seconds It is composed of 14%, 10% of Indongcho, and 51% of Fructooligosaccharide.

And the fermented broth of eosungcho is prepared by the above-described manufacturing process, the composition ratio of approximately 20-30% Eoseongcho, three hundred seconds 10-20%, 5-10% of Indongcho, 45-55% of placto-oligosaccharides, more preferably Is composed of 25% of eosungcho, 14% of 300 seconds, 10% of Indongcho, and 51% of Fructooligosaccharide.

As described in detail above, according to the present invention by removing the fishy fishy fish peculiar to Eochocho during fermentation and ripening process, anyone can drink easily, and the form of the product is provided in the liquid form to drink or dilute in bottled water Drinkable, so you can easily take active ingredients and pharmacological effects in everyday life. In addition, it is possible to enjoy the unique taste and aroma during fermentation aging due to the optimum ratio of eoseongcho and three hundred seconds, Indongcho, and placto-oligosaccharides.

Claims (3)

The process of removing foreign matters from the collected fish and three hundred and A process of pulverizing the fish vinegar, three hundred vinegar, and phosphorus vinegar from which foreign substances are removed using a grinder, A filtration process of pulverizing the pulverized fish and three hundred vinegar and indong cho using a centrifugal juicer and filtering out residue; Adding a floctooligosaccharide to the filtered juice to saccharify it, Adding the saccharified juice to a jar and fermenting at room temperature for several weeks; Method of producing a fermented soybean paste, characterized in that it comprises the step of aging the fermentation of the juice for about 10 months. The method of claim 1, wherein the juice is 20 ~ 30% Eoseongcho, 300 ~ 10 ~ 20%, Indocho 5 ~ 10%, the composition of Indongcho fermentation broth characterized in that it comprises a component ratio of 45 ~ 55% of the flactooligosaccharide. Eoseongcho fermentation broth having a composition ratio of 25%, three hundred seconds 14%, Indongcho 10%, and 51% of the placto-oligosaccharides, prepared by the manufacturing process of claim 1.