KR20100001087A - A fermentation method of oriental herb remedy or grains - Google Patents

Abstract

PURPOSE: A fermentation method of medicinal herbs and grains is provided to improve a fermentation rate while preventing rottenness by facilitating gas exchange, and to remarkably increase the number of useful microorganism. CONSTITUTION: A fermentation method of medicinal herbs and grains comprises the steps of: pulverizing medicinal herbs and grains; mixing and kneading medicinal herbs or grains and fermentation microorganism; molding the dough in a tablet or granule form; fermenting the tablet or granule; and drying the tablet or granule. The method further comprises steaming and roasting the tablet or granule.

Description

A fermentation method of Oriental herb remedy or grains}

The present invention relates to a fermentation method of the medicinal herbs and grains and to a fermentation composition prepared by the fermentation method, and more specifically, to powder and then mixed with a microbial fermentation broth to form a ring and fermentation to improve fermentation performance It relates to a fermentation method and a fermentation composition prepared by the fermentation method.

As an alternative to the limitations of Western medicine, the Korean medicine has been in the spotlight, and researches on the method of taking the Chinese medicine, which is the basis of treatment in Korean medicine, are continuously being conducted. However, if the herbal medicine is composed of herbal or wood roots, leaves, flowers, or berries, the extract is used as a medicinal herb. Efforts are being made in parallel. As an alternative to the above problems, a method of fermenting herbal medicines has been proposed as a way to supply more purified medicines.

Regarding the method of fermenting herbal medicines, Korean Patent Registration Nos. 10-0787123 and 10-0805571 disclose a method of obtaining a grain fermentation composition containing the components of herbal medicine by absorbing and fermenting the hot water extract of the herbal medicine into cereals. ,

In the Republic of Korea Patent No. 10-0666004, after producing the Cheonnamseong, Goldamcho, pine shoots, yeongseonseon, mulberry root bark, green tea powder, respectively, 15 ~ 20g Cheonnam powder, 50 ~ 55g, Goldamcho powder per liter of water, 10-15 g of Pine Sprout Powder, 10-15 g of Maengseon Line, 10-15 g of Mulberry Root Bark Powder, 25-30 g of Green Tea Powder, add sugar, yeast, and yogurt to this mixture A method for preparing a lactic acid fermentation composition is disclosed,

In Korean Patent Laid-Open No. 10-2004-0078030, red ginseng, mushroom, hemp, goji berry, mugwort, garlic, radish, germ, barley, kelp, and soybeans, which are traditionally fermented, are washed and dried according to ecology and properties. And sterilization and fermentation at 40 ° C. for 4 hours with a soybean medium as a medium, and a method for producing a functional fermented food prepared as granules,

Korean Patent Publication No. 10-2007-0096989 discloses a step of obtaining a primary fermentation broth by fermenting herbal medicines and grains with fermentation enzyme stock solution, respectively; Obtaining a secondary fermentation broth by mixing fermentation with a medicinal herb prepared by weighing the herbal medicine of the primary fermentation broth; And it discloses a method for producing a fermentation broth comprising the step of aging the secondary fermentation broth.

However, in the case of the registered Patent Nos. 10-0787123 and 10-0805571, it is found that the fermentation does not proceed sufficiently due to the mixing of the herbal medicine and grains, and there is a problem that only the selected herbal medicine for therapeutic purposes cannot be fermented.

In the case of the registered Patent Nos. 10-0666004, 10-2004-0078030 and 10-2007-0096989, the porosity of the medicinal herb powder is small in the process of mixing the fermentation broth with the fermentation broth to the powder of the medicinal herb, which is necessary for the fermentation process. Fermentation efficiency is not good because the exchange of gas and gas generated after fermentation is not smooth, and if the molded fermentation composition is rotted or granulated after the above process, there is a possibility of decay or decay. High has been pointed out.

The present invention provides a fermentation method of the herbal medicine or grains to improve the fermentation efficiency by powdering the herbal medicine or grains and then mixed with the microbial fermentation broth and then molded into a ring.

Fermentation method of fermenting the herbal medicine or grains of the present invention,

A pulverizing step of pulverizing the herbal medicine or grains;

A mixing step of kneading the herbal medicine powder or grain powder and the fermentation microbial liquid;

A molding step of molding the mixed dough of the herbal medicine powder or cereal powder and the fermentation microbial liquid into a ring or granule;

Fermentation step of fermenting the molded ring or granules; And

Characterized in that it consists of a drying step of drying the fermentation step of the pill or granules.

In addition, the present invention provides a fermentation method, characterized in that the addition of the step of increasing or roasting herbs or grains before the grinding step.

In addition, the present invention provides a fermentation method, characterized in that the drying step, the drying step is dried at a temperature at which the microorganisms are not killed.

In addition, the present invention provides a fermentation method, characterized in that the population of fermentation microorganisms in the fermentation microbial liquid is 1 × 10 ⁷ to 1 × 10 ¹⁰ cfu / ml.

The present invention also provides a herbal or grain fermentation composition prepared by the fermentation methods.

In the present invention, in the fermentation of Chinese herbal medicine, sterilization of harmful bacteria through the process of increasing or roasting so that only useful bacteria can be fermented. There is a significant increase in the number of improved and useful microorganisms during the same fermentation time.

In addition, the fermentation of the herbal medicine or grains improves the digestion and absorption of the herbal medicine or grains, and has a feature that is easy to ingest by molding the composition of the fermented herbal medicine or grains into a ring.

Hereinafter, the present invention will be described in detail.

The terms used in the present invention are as follows.

'Herbal medicine' means the root, leaf, flower or fruit of herb or wood commonly used in oriental medicine, and more specifically, composed of white ginseng, sesuo, brown root, astragalus, hemp, ogapi, golden, cinnamon, bokyeong and licorice Any one or more myocardium selected from the group; At least one fruit selected from the group consisting of Schisandra chinensis, Bokbunja, Cornus, Black soybean, Tosa, Chajeonja and Jujube; Any one or more poisonous leaves selected from the group consisting of trichoola, baekduong ginkgo biloba, and chorio; Or any one or more tricklees or mixtures thereof selected from the group consisting of Seokchangpo, brown flowers, chrysanthemums, pine flowers, gujeolcho, injin mugwort, foliar, and baekchul.

'Grain' refers to starch plants used as food for staple food, more specifically, rice, millet, glutinous rice, brown rice, barley, soybean, soybean, corn, crude, sorghum, millet, yulmu, red beans, wheat, buckwheat Means one or more plants selected from rye or oats.

"Microbial fermentation" means the edible microbes and fungi with microbes or fungi to produce a useful substance to humans, and ordinary yeast (Saccharomyces genus), Bacillus (Bacillus genus), Lactobacillus (Lactobacillus Genus), Penibacillus (genus Paenibacillus ), Kazakhstania (genus Kazachstania ), or any one or more microorganisms selected from the group of effective microorganisms (Effective Microorganisms), more specifically S. cerevisiae 2805, B. subtilis CG-1, L. paraplantarum , P. poymyxa SJP6722A5, K. aeorbia SJP6844AF5, S. exiguus SJP6728AF1, and the like.

"Fermentation microorganism liquid" refers to a fermentation microorganism medium containing the fermentation microorganisms alive, the medium may be used a conventional complex medium, hot water selected any one or more of the herbal medicine or grains It is more preferable to use the extract as a carbon source, add glucose and sugar, and extract it under pressure at 100 ° C. or higher, and use it as a medium, and most preferably, use the hot water extract of herbal medicine or grains to be fermented as a medium.

The present invention is not intended to be limited to the above definitions, and includes other concepts apparent to those skilled in the art.

The present invention relates to a fermentation method of the herbal medicine or grains to improve the fermentation performance by molding the powder of the herbal medicine or grains in an annular shape.

Fermentation method using the herbal medicine or grain powder of the present invention,

A pulverizing step of pulverizing the herbal medicine or grains;

A mixing step of kneading the herbal medicine powder or grain powder and the fermentation microbial liquid;

A molding step of molding the mixed dough of the herbal medicine powder or grain powder and the fermentation microbial liquid;

Fermentation step of fermenting the molded mixture dough; And

It consists of a drying step of drying the fermentation step of the pill or granules.

In the crushing step, the size of the pulverized powder is about the size of sawdust, but preferably in the range of 60 to 300 mesh, more preferably in the range of 80 to 150 mesh.

Before the grinding step may be added to the heating step to increase or roast the herbal medicine or grains. In the case of adding the heating step, because it is effective to sterilize the microorganisms contained in the herb or grains used to manufacture the fermentation composition at high temperature, so that only fermentation microorganisms inoculated into the fermentation microorganism solution can be fermented. In addition, nutrients with a high molecular structure are degraded to facilitate fermentation.

In addition, the washing step of removing the residual pesticide by washing the herbal medicine or grains before the grinding step; And a drying step of drying the herbal or cereal grains.

In the mixing step, the powder and the fermentation microbial liquid are preferably mixed at a ratio of 3: 7 to 7: 3 by volume ratio, and more preferably at a ratio of 5: 5. After the mixing step, the water content is preferably 60 to 70%, more preferably adjusted to about 65% ± 2%.

The fermentation microbial liquid is prepared by inoculating the fermentation microorganisms in a volume ratio of 5 to 10% in a known complex medium in which various nutrients and mineral dyes such as minerals are sufficiently mixed, and are used in the fermentation process instead of the complex medium. Alternatively, the addition of a carbon source and a protein source to the grain extract is more preferable since the flavor is consistent with the final fermentation composition.

Fermentation microorganisms required for inoculation are first used by inoculating fermentation microorganisms in a complex medium and fermentation culture, but after inoculating fermentation microorganisms in the fermentation microbial liquid, and then frozen and stored a portion of the fermentation microorganisms for the next fermentation process.

If the volume of the powder is greater than 70%, the fermentation microorganisms may not be uniformly mixed and the fermentation may not proceed sufficiently. If the volume of the powder is less than 30%, it is difficult to maintain the molded form.

If it is difficult to mold according to the characteristics of the herbal medicine or grains, it is preferable to use a molding auxiliary material for molding paste such as glutinous rice powder, starch, gluten and the like.

The concentration of the microorganisms in the fermentation microbial liquid in the mixing step with the powder is different depending on the type of microorganism, but is preferably 1 × 10 ⁷ to 1 × 10 ¹⁰ cfu / ml. By adjusting the concentration and moisture content of the fermented microorganisms in the mixed dough as described above, the fermentation rate is faster than when the fermentation microorganisms are directly inoculated into the powder because the environment for the fermentation microorganisms to grow into dominant species is created. .

In the molding step, it is preferable to mold the mixed dough into a shape of a ring (sphere), granules, cylinders, pellets, ellipsoid, octahedron or hexahedron, and more preferably to form a ring.

The diameter of the molded ring is not particularly limited, but is preferably in the range of 5 mm to 15 mm, and may be appropriately adjusted according to the physical properties of the herbal medicine or grains.

When the fermentation in powder form is not easy, the gas exchange is not easy, so the corruption due to anaerobic fermentation is likely to proceed. Therefore, when forming and fermenting according to the above method, the porosity increases and the gas exchange rate is easy, so that the fermentation rate increases. There is.

 The fermentation step using a conventional fermentation conditions, the fermentation temperature is preferably 25 ℃ to 40 ℃, 3 hours to 5 days. In addition, the fermentation step is preferably carried out under aerobic conditions to additionally supply oxygen, can be anaerobic fermentation depending on the type of microorganism used.

The drying step is dried for 6 hours to 24 hours at room temperature, or for 10 minutes to 1 hour at 25 ℃ to 40 ℃, which is a temperature at which microorganisms do not disappear to dry the fermentation microorganisms in a living state.

In addition, after the drying step, if necessary, the dried spherical mixed dough may be finely divided to add a molding aid such as glutinous rice flour, flour, starch or gluten to re-form into a suitable form, and may further include drying. .

Known methods of fermenting herbal medicines or grains inoculate the fermentation microorganisms by making the powder or grains of the herb or grains and inoculating and fermenting them, then drying them, and drying the dried fermented material into powder and molding it into granules or rings and drying them again.

In such a known fermentation method, it must be dried and pulverized again after fermentation. This is because they cannot be molded into rings or granules without grinding. In order to make the fermentable water, liquid and powder are mixed with a stirrer (when mixing in a stirrer, it is naturally bound by organic adhesive force, fermented and dried. There is also a problem of extinction, and when forming a ring, paste is added to the paste, and half of the microorganisms are damaged.

Fermented food is a measure of the quality of how many live bacteria. This is because it is the most important factor in maintaining the health by restoring the intestinal ecosystem, and especially in the case of cultivation with yeast, more bacteria should be added.

The present invention not only solves this problem but also improves the quality compared to the existing method. In other words, microorganisms are not cultivated only on the surface of the rings or granules by fermentation by forming them into rings or granules, but microorganisms are also grown inside the rings or granules through pores. In yeast, the number of bacteria increases to a level similar to that of dry yeast products.

Existing fermentation method is fermented by inoculating fermented microorganisms at 30 ~ 40 ℃ by increasing grains without grinding in fermenting grains such as soybean or barley. In this method, bacteria grow only on the grain surface. Therefore, there is a disadvantage that the number of bacteria does not increase.

The present invention has the advantage that there is no problem that the nutrients of the grains are lost and the waste water does not occur by ripening and sterilizing the grains by roasting the grains, and milling them so that the population of fermented microorganisms is around 10 ⁷ cfu / ml. When the fermented microbial fluid was mixed and kneaded and fermented through a recycling process, it was confirmed that the population increased from 10 ⁹ cfu / ml to 10 ¹² cfu / ml. In particular, by forming the optimum conditions for the inoculated fermentation microorganisms can grow, there is an advantage that the fermentation process is not contaminated with harmful bacteria such as mold. Fermented microorganisms are sterilized in sterile medium and cultured around 10 ⁷ cfu / ml. Thus, fermented microorganisms can be safely prepared by fermentation in a sterile chamber in a predominant state.

In addition, there is no need for the grinding process of grinding after fermentation, thereby reducing the cost in the manufacturing process.

[ Example  1] Fermentation Of the tenth generation  Produce

Ginseng, Baekchul, Bokryeong, Dongguk, Cheonggung, Sukjihwang, Baekjak ginger, Jujube, Astragalus and Licorice are carefully washed in running water, dried, and then pulverized to the size of sawdust at the same ratio, and then heated for about 3 hours. Increased.

Apart from the above process, Ginseng, Baekchul, Bokryeong, Dongguk, Cheonggung, Sukjihwang, Earl Ginger, Jujube, Astragalus and Licorice are carefully washed in flowing water, put into water and weakly until the volume of water is reduced to 1/3 to 1/2. After heating and removing the medicinal herb solids using a cotton cloth, slow cooling was carried out to prepare an extract of Sipjeondaebotang, and the fermentation microorganism was prepared by inoculating the extract with fermentation microorganisms.

The medicinal herb powder and the fermentation microbial liquid were mixed 1: 1 by volume, mixed with a suitable amount of glutinous rice flour, kneaded, and then molded into a ring and fermented under aerobic conditions to supply sterilized oxygen.

The fermentation was carried out by loading the mixed dough molded on the shelf of a conventional agricultural product dryer and aseptically supplying sterilized oxygen.

The fermented spherical mixed dough was dried at 25 to 45 ℃ to produce a fermentation Shiondaedaebotang ring.

[ Example  2] fermentation Chongmyung Tanghwan  Produce

Seokchangpo, Wonji, Baeksincin and licorice were washed cleanly in running water, dried and then pulverized to the size of the herbal medicine, and then roasted in a heated frying pan for 30 minutes to 1 hour.

Separately from the above process, Seokchangpo, Wonji, Baeksinshin and Licorice are carefully washed in running water, mixed in the same volume, put into water, and slowly simmered in a low heat until 1/3 to 1/2, then filtered with cotton cloth. An extract was prepared.

The fermented microbial fluid was prepared by inoculating the useful group on the extract of Chongmyung-tang.

Hereinafter, fermented Chongmyung-tang was produced in the same manner as in Example 1.

In addition, as a separate process, the fermentation Chongmyung tang ring was further fermented before the drying process of the Chongmyung tang ring to produce a more mature fermented Chongmyung tang ring.

[ Example  3] Fermented Galguntanghwan  Produce

Brown root, ephedra, cinnamon, peony, licorice, ginger and jujube were carefully washed in running water, and the medicinal herbs were crushed to the size of sawdust, and then heated for 3 hours using hot water.

Brown, ephedra, cinnamon, peony, licorice, licorice, ginger and jujube are carefully washed in running water, heated in water until it is reduced to 1/3 to 1/2, and then removed Chinese herbal medicine solids using cottoncloth To prepare a galguntang extract, inoculated fermentation microorganisms to the extract to prepare a fermentation microorganism liquid.

By using the same method as in Example 1 below to prepare a fermented Galguntang ring.

[ Example  4] Fermented samultang round  Produce

Samul-tang is prescribed for Sugijihwang, Baekjak Cheong-gung, and Dong-gi. In addition, golden yellow white licorice adds Samhwangsamultang to Samhwangsamultang, and adds ginseng and Baekbyeongyeong licorice to Paljintang. The herbal medicine is one of the decoctions used for blood, and is prescribed for hemodialysis, dysmenorrhea, anemia, lower abdominal pain, gestational instability, constipation and uterine bleeding.

A process of producing the extract of the herbal medicine, a process of inoculating microorganisms into the extract and fermentation, a process of concentrating in vacuum at around 40 ° C. so as not to sterilize the microorganisms in the fermentation product, and solids such as cereals or fruit vegetables in the concentrate Powdered fermented samultang is added by molding into granules or granules after fermentation.

There are no useful microorganisms in the rings or granules produced by conventional pharmaceutical methods. Herbal medicine powder or granules of the present invention has a large amount of microorganisms used for fermentation, so that the effect of the herbal medicine as well as the intestinal ecosystem is excellent in the therapeutic effect and has various functionalities in the case of food.

As a result of tasting the granules or pill prepared as described above, bitter taste was remarkably reduced compared to the intake of the extract, and it is easy to ingest, easy to store, and very convenient to carry when traveling. The prototypes of the pill or granules prepared as described above were introduced to the Korean medicine clinic.

The roasting process may be increased or smoked. In the case of fumigation, steamed enough, then dried and crushed to have the same effect as stir-fry. However, Chinese herbal medicines that cannot be roasted or steam fumigation ferment without fermentation.

Herbal medicines and grains can be cooked in various ways, such as roasting, cooking, or fumigation. Claims of the invention are roasted or marked with a cooker.

[ Example  5] Fermented Herbal Medicine

Shredded Chinese herbal medicines consisting of white ginseng, sesuo, Astragalus, hemp, ogapi, golden, cinnamon, bokyeong and licorice in the same size and shape as sawdust,

Schisandra chinensis, Bokbunja, Cornus, Black soybean, Tosa, Cha-cha and jujube fruit are not shredded and mixed as they are,

After crushing medicinal herbs of Seokchangpo, brown flowers, chrysanthemums, pine flowers, gujeolcho, Injin mugwort, foliar type, and baekrye-like herb,

The first step of mixing or cooking the herbal medicines to increase or roast,

By preparing a medium for culturing the microorganisms to be used as a fermentation microorganism in a separate process, by inoculating and incubating the fermentation microorganisms (microorganisms useful for fermentation such as yeast, Bacillus, rice straw, natto bacteria, etc.) fermentation microorganism solution The secondary process to do,

Mixing the fermented microbial liquid produced in the first step with the fermentation microbial liquid produced in the second step and humidifying the water content to about 65%, and adding a paste to the humidified herbal material to form a ring or granule, A fermented medicinal herb was prepared by a process of fermenting the molded ring or granules and a process of drying the fermented ring to a temperature at which microorganisms are not sterilized.

[ Example  6] Fermented Herbal Medicine

Adding carbohydrates and sugars such as medicinal herbs and rice bran to an extractor and extracting the components by boiling them, inoculating the extracts with fermentation microorganisms, and fermenting the fermented liquid at low temperature;

A second step of filtering and drying the medicinal herb of the first step and then grinding and milling it;

A step of kneading with the medicinal herb extract fermentation broth or other fermentation microbial liquid in which the fermentation microorganism of the first step is cultured in the herbal medicine powder of the second step, forming the ring, and fermenting the ring, The medicinal herbs were fermented by drying at a temperature at which the microorganisms present in the ring were not sterilized.

The method of manufacturing the fermented herbal medicine of Example 6 will be described in detail by recycling the herbal medicine from which the nutrients are extracted or by molding the fermented herbal medicine extract made in the first step into the herbal medicine powder from which the nutrients are not extracted, followed by fermentation. The method has the advantage of manufacturing a variety of fermented herbs.

In particular, when the fermented extract is concentrated in vacuo, it is concentrated to less than 1/3 or 1/4 in a short time at 40 ~ 50 ℃ but not sterilized. In the method of Example 6, a product in which a large amount of the enzyme of Chinese medicine is concentrated in a small amount of rings or granules can be produced.

In a conventional fermentation method including the method patented by the present inventors, the fermented object should be dried and pulverized before producing a ring or granule. In this method, 90% of the microorganisms are killed during the process of grinding the dried fermentation. If the number of microbial microorganisms before grinding is 9 in the 10's, the result is 8's in 10 when measured after grinding. Again, the number of bacteria is reduced by half. The method of Example 6 has the advantage that all of the above problems can be solved and at the same time make a good quality Chinese medicine.

[ Example  7] Manufacture of fermented grains

Extracting the extract from the herb at high temperature, inoculating the extract with fermentation microorganisms, and fermenting the first step;

Meanwhile, the process of increasing or roasting the solids of cereals or fruits and vegetables such as malt and germinated brown germinated soybean at high temperature, the secondary process of milling the roasted solids, and the powder milled by the secondary process are prepared by the primary process. The process of kneading with the herbal medicine extract, and the step of fermenting the ring and dried to a temperature that the microorganisms present in the ring is not sterilized to prepare a fermented grain containing the herbal ingredients.

[ Example  8] Fermented Herbal Medicine Preparation

Grinding the herbal medicines such as white ginseng or sewage, cornus oil, browning, ginjin mugwort, and fermented microbial liquid prepared in advance to the pulverized Chinese herbal medicine powder, supplying moisture to make the water content possible to mold, and then kneading A fermented medicinal product prepared by the steps of molding, fermenting the pill or granules using fermentation microorganisms under anaerobic conditions, and drying the pill or granules fermented by the process in a temperature range where the microorganisms can survive. To provide.

The method for preparing the fermentation microorganism liquid used in the dough refers to the production of a medium with carbohydrates such as cereals and fruits and vegetables, or inoculation of the extract of the herbal medicine to the culture medium by inoculating the medium in a conventional medium production method.

In the above embodiment, there are many herbal medicines in which a problem occurs in fermentation due to insufficient toxicity or insufficient nutrient content of microorganisms when certain components are contained. In order to solve these problems, the method of producing extracts containing organic substances such as protein and carbohydrate sugar, which are effective for microbial activity and beneficial to the human body, and adding nutrients such as protein sugar in proper ratio to herbal extracts. It was devised how to. This is the same as the method of supplying an organic carbon source in treating total nitrogen and total phosphorus in which microorganisms are inactive due to lack of nutrients in waste water treatment facilities. Except for herbal medicines, which are widely used as foods such as ginseng, bellflower, jujube and chestnut, most of them are toxic or microorganisms are essential for the activity, so it is impossible to ferment herbal ingredients. As a result of testing the ginseng and gold in order to provide excellent bathing water for skin diseases such as atopy and acne, the present inventors showed good fermentation efficiency by extracting rice bran, barley, and peach one-to-one compared to herbal medicines because of poor microbial activity. The result of daily bathing of 10 patients with atopic dermatitis was 2 in 2 days, 4 in 3 days and 1 in 4 days. The other two had a complete atopic dermatitis or amelioration and a smooth skin on day 5.

Thus, in the present invention, as a way to solve this problem, by adding carbohydrates and sugar, such as herbal medicine and rice bran wheat, brown rice, fruit and vegetable to promote the fermentation of the herbal medicine.

[ Example  9] Manufacture of Grain Enzyme Food

A process of increasing or heating the solids of cereals or fruits and vegetables such as malt and germinated brown germinated soybean at high temperature, and the first process of milling the roasted solids,

In addition to the first step, the step of preparing a medium by hot water extraction of nutrients of solids such as malt and germinated brown germinated soybeans, such as germinated soybeans and suspending in distilled water, and inoculating the medium with the fermentation microorganism spawn, and the fermentation. A second step of fermenting a medium inoculated with microorganisms, a step of kneading the fermented grain extract of the second step into a grain powder of the first step to form a ring, and a step of fermenting the ring made of the molding; The fermented pill provides grain enzyme food through a process of drying at 35 ~ 45 ℃ that can increase without being sterilized microorganisms.

[ Example  10] Fermentation Rate and Effect Test

Soybean, malt and germinated brown rice were roasted and milled, respectively, in a known yeast culture complex medium of 10 ⁷ cfu / ml. The number of was measured as soybean 3 × 10 ¹⁰ cfu / ml, malt 4 × 10 ¹⁰ cfu / ml, germinated brown rice 1 × 10 ⁹ cfu / ml, respectively.

Under the same conditions as above, without fermenting soybean, malt and germinated brown rice, fermented with fermented microorganism solution in a circular state, soybean 2 × 10 ⁸ cfu / ml and malt 1 × 10 ⁷ cfu / ml of germinated brown rice In this case, it is only 8 × 10 ⁶ cfu / ml.

In addition, in the same conditions as in the above experiment, by milling this to 150 mesh and measuring the number of bacteria, an average of 90% was reduced, soybean 2 × 10 ⁷ cfu / ml Malt 1 × 10 ⁶ cfu / ml Germinated brown rice is only 8 × 10 ⁵ cfu / ml. However, the survival rate is lower than that of soybeans 1 × 10 ⁷ cfu / ml Malt 10 ⁶ cfu / ml Germinated brown rice 4 × 10 ⁵ cfu / ml. If the powder is milled with 300 mesh, it is measured with fewer bacteria. If soybeans, brown rice and malt are roasted and moistened to 65% of moisture, fermentation will not occur, leading to mold predominance.

The above experimental results are summarized as follows.

Experimental condition Microbial population (cfu / ml) Big head malt Germinated brown rice Fermentation after molding into ring 3 × 10 ¹⁰ 4 × 10 ¹⁰ 1 × 10 ⁹ Fermentation intact 2 × 10 ⁸ 1 × 10 ⁷ 8 × 10 ⁶ Fermented by milling to 150 mesh 2 × 10 ⁷ 1 × 10 ⁶ 8 × 10 ⁵

In common with Examples 1 to 9, Chinese herbal medicines that do not interfere with fermentation even without crushing or pulverizing, such as cornus, browning, wolfberry, bokbunja, Schisandra chinensis and earthenware, exclude the crushing or grinding process before fermentation. When the crushed herbal medicine is not broken, such as cornus, browning, wolfberry, and the like is highly breathable and helps greatly in fermentation.

In addition, the sterilization method can be sterilized by replacing with sterilization method such as ozone or ultraviolet light instead of the increase or roasting method for sterilization. In the case of toxic herbal medicines, nutrients necessary for propagation of useful bacteria were mixed to facilitate the growth of useful bacteria. Adding glue to the forming process is a common process.

Another effect of the fermented herbal medicine and fermented foods provided by the above method is that if the herbal medicine supplies all Chinese herbal medicines such as licorice, ogapi, golden, goji berry, and three hundred vinegar to the oriental hospital, Therefore, it is easy to prescribe by selecting the appropriate amount, and there is an advantage that the patient can easily ingest and increase the therapeutic effect. In addition, by ingesting a lot of fiber, the effect of improving bowel disease, such as constipation is added.

Claims (5)

In the fermentation method for fermenting herbal medicines or grains, A pulverizing step of pulverizing the herbal medicine or grains; A mixing step of kneading the herbal medicine powder or grain powder and the fermentation microbial liquid; A molding step of molding the mixed dough of the herbal medicine powder or cereal powder and the fermentation microbial liquid into a ring or granule; Fermentation step of fermenting the molded ring or granules; And Fermentation method, characterized in that consisting of a drying step of drying the fermentation step of the ring or granules. The fermentation method according to claim 1, further comprising adding or roasting the herbal medicine or grains before the grinding step. The fermentation method according to claim 1, wherein the drying step is performed at a temperature at which the microorganisms are not killed. The fermentation method according to claim 1, wherein the number of fermentation microorganisms in the fermentation microbial fluid is 1 × 10 ⁷ to 1 × 10 ¹⁰ cfu / ml. Herbal medicine or grain fermentation composition prepared by the fermentation method of claim 1 or 3.