KR20090060492A - Inverse,osmotic,pressure,plant,fermentation,enzyme - Google Patents

Abstract

A method for preparing a fermented plant liquid using brown sugar and oligosaccharide in a jar or stainless steel container is provided to secure effective components of useful plants by adding brown sugar and oligosaccharide to vegetables, fruits and medicinal crops and fermenting the mixture. A method for preparing a fermented plant liquid comprises the following steps of: washing vegetables, fruits and medicinal crops' leaves, stems, roots and fruits; drying them in a well-ventilated place; cutting the dried leaves, stem, roots and fruits 5-10cm in size; adding brown sugar and oligosaccharide to the leaves, stem, roots and fruits and aging the mixture in no contact with the air at 25-35°C for 100 days; filtering the aged material through a 10~30-mesh filter and 100~200-mesh filter in the order; centrifuging the filtrate at 3.00~10.000rpm; precisely filtering the plant liquid with 0.5-5micron filter; inputting the plant liquid in a jar or corrosion-resistant stainless steel container and fermenting them at 12-15°C for 100-260 days; and adding one or more additives selected among honey, sucrose, maltitol, xylitol, sorbitol, erythitol, lactitol and mannitol. The mixing ratio of the plants, brown sugar and oligosaccharide is 100:100:50 by weight.

Description

Reverse osmosis, plant, fermentation, enzyme {inverse, osmotic, pressure, plant, fermentation, enzyme}

The present invention relates to a method for producing a plant extract fermentation enzyme solution using an inverse osmotic pressure method, which is a vegetable, medicinal crops or fruits, or Plants such as vegetables, medicinal crops and fruits collected from Sanya are made using brown sugar and oligosaccharides to identify the unique components of plants in reverse osmotic pressure. Extractive fermentation by pressure method relates to a method for producing a plant extract fermentation enzyme solution containing a large amount of intrinsic and enzyme components of the plant.

Inverse osmotic pressure is an example in real life,

An example is pickling plums.

Since the concentration of sugar water is higher than the concentration in the plum, the moisture of the plum is released toward the sugar water by the reverse osmosis principle, so that the intrinsic component of the plum is mixed into the sugar water.

This phenomenon is called reverse osmosis.

Fermentation refers to the phenomenon in which microorganisms decompose organic compounds with their own enzymes to obtain energy to produce alcohols, organic acids, carbon dioxide, etc., and produce unique final products. The process of obtaining energy by decomposing carbohydrates (sugars) in the absence of this oxygen is called barojeji. It has been used for a long time in the manufacture of liquor, miso, cheese, etc.

The term maturation means ripening, which is a chemical group in solution that adjusts or turns the size of colloidal particles, which are formed by slowly changing chemical substances after being left for a long time under the proper temperature, condition, and substance. Extremely fine precipitated crystals produced by leaving the reaction solution intact as large precipitated crystals, especially in fermented foods such as soybean paste or liquor, protein fat carbohydrates in the food do not decay due to the action of enzyme microorganism salts It is a phenomenon that can be decomposed properly without giving a unique taste and aroma.

Enzyme (酵素) means a catalyst made of a protein that does not change itself in various chemical reactions, but speeds up the reaction rate, and refers to a protein that catalyzes the biochemical reaction, and all living things have thousands of kinds of enzymes. These enzymes are responsible for producing life phenomena such as growth, digestion, absorption and secretion.

1. Cleaning and Drying Step

2. The Step of Cutting

3. Mixing additives and reverse osmosis, fermentation

4. Filtration of solids

5. Ripening and final product production stage

A method for producing a plant fermentation enzyme extract from a plant by the above-described process.

The present invention is a vegetable, medicinal crops (fruits) or fruits grown in Jeondap (Danji) and vegetables, such as vegetables, medicine crops (medicinal crops) or fruits collected in the field It is about extracting fermentation enzyme that is beneficial to human body.

Leaves, stems, roots and fruits from vegetables, medicinal crops, fruits or vegetables or medicinal crops grown in Sanya Take any one or two or more kinds of water, clean the foreign matter adhered to the surface with clean water, and then dry the water in a well-ventilated place.

Collecting plants and washing the foreign matter and cutting the dried to a certain size (5 ~ 10cmm).

The mixed and inverse osmotic pressure fermenter puts washed and cut plants into conventional breathing jars or corrosion-resistant stainless steel tanks, and the sugar and oligosaccharides are added as follows. Inject and mix well, and then extract the fermentation inverse osmotic pressure (逆渗透 100) for 100 days at 25 ~ 35c to prevent the mixed material from contacting the air.

The amount of sulfur sugar added is 100/100/50 in the weight ratio of plant / sugar / oligosaccharides, where the sulfur sugar is the moisture of the plant depending on the condition of the plant: seasonal, plant (fruit, leaf, stem, root). And because the sugar content is wrong, the amount of sulfur sugar to the base 100, but can be adjusted to +10 ~ 30 and mixing the above-mentioned plants, sugar, oligosaccharides.

Once the fermentation is complete, the solids are removed by centrifugal separators that remove the first solid and pass the filtrate secondly to 3.00 to 10.000 rpm while passing through a filter of 10 to 30 mesh and 100 to 200 mesh. Dehydration and fine filtration of the dehydrated filtrate plant fermentation enzyme extract with 0.5 ~ 5u (micron) filter cloth.

The plant extract fermented enzyme solution is stored in a conventional breathing jar or a corrosion-resistant stainless steel tank, and aged at 12c ~ 15c constant temperature (minimizing physical and chemical changes) for 100 ~ 260 days to produce the final product. step.

The present invention is a vegetable, medical crops or fruits grown in Jeondap, or vegetables, medical crops or fruits, harvested in the field, roots, roots Anyone of modern age who values life and health by extracting the unique ingredient of plant that is beneficial to human body by using inverse osmotic pressure method using eggplant, fruit, can produce large quantity and small amount of fermented aging enzyme It can be said that the invention can be very useful given the easy taste and nutritional plant fermentation enzyme extract.

1. Cleaning and Drying Step

Leaves, stems, roots and fruits from vegetables, medicinal crops, fruits or vegetables or medicinal crops grown in Sanya Collect any one or two or more types, clean the foreign substances adhering to the surface with clean water, and then dry them in a well-ventilated place.

2. The Step of Cutting

Collecting plants, washing foreign substances and cutting the dried to a certain size (5 ~ 10cmm)

3. Mixing of additives and extracting fermentation inverse osmotic pressure

The mixed and inverse osmotic pressure fermenter puts washed and cut plants into conventional breathing jars or corrosion-resistant stainless steel tanks, and the sugar and oligosaccharides are added as follows. Inject and mix well, and then extract the fermentation inverse osmotic pressure for 100 days at 25-35c so that the mixed materials do not come into contact with air.

The amount of sulfur sugar added is 100/100/50 in the weight ratio of plant / sugar / oligosaccharides, where the sulfur sugar is mixed with plant moisture (season, plant, fruit, leaf, stem, root) Since the sugar content is wrong, the amount of sulfur sugar is set to 100, but can be adjusted to +10 to 30 and may not add oligosaccharides.

4. Filtration of solids

Once the fermentation is complete, the solids are removed by centrifugal separators that remove the first solid and pass the filtrate secondly to 3.00 to 10.000 rpm while passing through a filter of 10 to 30 mesh and 100 to 200 mesh. Dehydration and fine filtration of the dehydrated filtrate plant fermentation enzyme extract with 0.5 ~ 5u (micron) filter cloth.

5. Ripening and final product production stage

The plant fermentation enzyme extract is stored in a conventional breathing jar or a corrosion-resistant stainless steel tank, and aged at 12c ~ 15c constant temperature (minimizing physical and chemical changes) for 100 ~ 260 days to produce the final product. step.

A method for producing a plant fermentation enzyme extract using reverse osmosis from a plant by the above-described process.

Plants to be used in the present invention can be used regardless of the type of plants, roots, stems, berries, etc. The following is a list of these types.

Sanchae.Vegetable herbs are amaranth, conical, dolmul, aralia, ground, oak, wormwood, algae, seaweed odor, bear odor, ant odor, development beetle (autumn odor), rock mochi, yeast, cheonmundong (天 門冬) Dandelion, evening primrose, wasabi, poker, horseradish, turnip, duck, bellflower, straw, capet, mountain garlic bud, gold fireweed, giraffe, thin mountain tail grass, sputum, plantain, bleeding heart, gold fire (Golden) vinegar, hyacinth, horseradish, elm, soothe, rhododendron, wild cucumber, iron sour, dandruff herb, scorpion plantain, barley ear, night gate, wolfberry, ogalpi, gassiogalpi, sewage, jichi, brown root, rake .Country.Country, country, booming, Gujippong, wild mulberry, bellflower, deodeok, bokbunja, mistletoe, camphor ginseng, ginseng, boiled barley, hawthorn, mountain cheongsam, Schisandra chinensis, jinjin wormwood, ginseng, genus, larch, rowan, blackberry, red sesame, White sewage, soft ginseng, thistle, earthworm, wild leek, purslane, silk grass, jujube, corn, dew, lotus leaf, cornus, birch, Night, you can use the roots, stems, leaves, fruits such as ground cherry, hawthorn

Fruits include grape, peach, cherry, plum, cherry pear, plum, apricot jujube, persimmon, chestnut, kiwi, strawberry, wolfberry, tangerine, apple, banana, melon, plum, root, stem, You can use leaves and fruits

Fruits of wild plants include wild buckwheat, wild peach (doll), pears, apricots, jujube, squirrel, wild strawberry, bokbunja (열 子), audi, (mulberry fruit) Wild plants such as roots, leaves, stems, berries and the like can be used.

Claims (1)

1. Cleaning and Drying Step Leaves, stems, roots and fruits from vegetables, medicinal crops, fruits or vegetables or medicinal crops grown in Sanya Collect any one or two or more types, clean the foreign substances adhering to the surface with clean water, and then dry them in a well-ventilated place. 2. The Step of Cutting Collecting plants, washing foreign substances and cutting the dried to a certain size (5 ~ 10cmm) 3. Mixing of additives and extracting fermentation inverse osmotic pressure The mixed and inverse osmotic pressure fermenter puts washed and cut plants into conventional breathing jars or corrosion-resistant stainless steel tanks, and the sugar and oligosaccharides are added as follows. Inject and mix well, and then extract the fermentation inverse osmotic pressure for 100 days at 25-35c so that the mixed materials do not come into contact with air. The mixed and inverse osmotic pressure fermenter puts washed and cut plants into conventional breathing jars or corrosion-resistant stainless steel tanks, and the sugar and oligosaccharides are added as follows. Inject and mix well, and then extract the fermentation inverse osmotic pressure for 100 days at 25-35c so that the mixed materials do not come into contact with air. The amount of sulfur sugar added is 100/100/50 in the weight ratio of plant / sugar / oligosaccharides, where the sulfur sugar is mixed with plant moisture (season, plant, fruit, leaf, stem, root) Since the sugar content is wrong, the amount of sulfur sugar is set to 100, but can be adjusted to +10 to 30 and may not add oligosaccharides. 4. Filtration of solids Once the fermentation is complete, the solids are removed by centrifugal separators that remove the first solid and pass the filtrate secondly to 3.00 to 10.000 rpm while passing through a filter of 10 to 30 mesh and 100 to 200 mesh. Dehydration and fine filtration of the dehydrated filtrate plant fermentation enzyme extract with 0.5 ~ 5u (micron) filter cloth. 5. Ripening and final product production stage The plant fermentation enzyme extract is stored in a conventional breathing jar or a corrosion-resistant stainless steel tank, and aged at a temperature of 12c-15c at a constant temperature (minimizing physical and chemical changes) for at least 100-260 days. Product production stage. 6. Final product processing stage Honey, non-reducing sugar (Sucrose) or non-reducing sugar alcohol Maltitol (Xaltitol), Xylitol, Sobitol (Sorbitol), Erythitol In order to improve the taste, one or two or more kinds of lactitol (Lactitol) and mannitol (Mannitol) additives are mixed and supplied in a range of 0.1 to 5 wt% to prepare a plant extract fermentation enzyme liquid product.