KR20110058398A - The method of manufacturing a plant complex acid ferment solution and use thereof - Google Patents

Abstract

PURPOSE: A producing method of plant composite fermented liquid using aspergillus oryzae, and a utilization method thereof are provided to improve the palatability of the liquid. CONSTITUTION: A producing method of plant composite fermented liquid using aspergillus oryzae comprises the following steps: mixing a first mixture material and a second mixture material; crushing the mixed materials after adding food ingredients; steaming the mixed materials; injecting microorganisms into the steamed material for fermenting; aging the fermented materials at the low temperature; collecting liquid portions from the aged materials, and filtering; and secondly aging the obtained liquid for 100days at 15~20deg C.

Description

The manufacturing method of plant complex fermentation broth and the use method of the compound fermentation broth {THE METHOD OF MANUFACTURING A PLANT COMPLEX ACID FERMENT SOLUTION AND USE THEREOF}

      The present invention relates to a method for producing a complex fermentation broth obtained by fermenting a mixture of plant and food ingredients and a method of using the same. The complex fermentation broth of the present invention can be used as a good health food by itself, but can be mixed with a regular juice in a certain ratio to provide a juice drink of more improved characteristics, which combines functionality and palatability.

      That is, fermentation with 15 or more plant and food ingredients in an appropriate combination results in unpredictable properties, such as homogeneity, new taste and aroma, and complexation, than when fermenting a single species or a limited number of materials, such as two or three species. Properties such as the production of useful ingredients, which are combined with conventional juices, allow simple juices to be modified into complex and unique beverages.

Meanwhile, the complex fermentation broth of the present invention may be coated on processed foods such as grains and mushrooms that are ingested in a healthy way, and may be used as a means for creating a food of new form and characteristics.

      Many methods are known for fermenting plant raw materials to produce them as beverages. Among them, Korean Patent Laid-Open Publication No. 2009-89951 (2009.08.25.published) discloses a method for preparing a lactic acid bacterium fermentation drink using sap of the sapwood, which is inoculated and fermented to sap collected from sapwood. Lactic acid bacteria fermented beverages prepared by this method have been described to improve shelf life and palatability using sap of the maple tree.

In addition, Republic of Korea Patent Publication No. 2005-97464 (2005.10.07. Pub.) Is known that the Cheonggukjang beverage is prepared by mixing the fermented and dried powdered Cheonggukjang powder, and powdered grain powder of boiled grains.

      Most of the fermented beverages including the prior art described above are mostly lactic acid bacteria or Bacillus subtilis, and although the fermented strains are very beneficial factors for the beverage's functionality, they are obstacles in the palatability, preservation and stability as beverages. I have been recognized as a problem

      The main object of the present invention is to overcome the problems of the prior art as described above, that is, a method of producing a complex fermentation broth of a novel characteristic that can be mixed with fruit juice or conventional foods, as well as improve the palatability of the food as a health functional food To provide.

Another object of the present invention is to find a specific use of the plant complex fermentation broth and the optimum composition ratio according to each use.

      1. Preparation of complex fermentation broth

      The complex fermentation broth, which is a key technical element of the present invention, for solving the above problems includes the following process.

      Mixing step: mixing at least 15 plant or food ingredients;

      Grinding step: grinding the mixed plant and foodstuff;

      Steaming step: steaming and grinding the milled plant and food material mixture;

      Fermentation step: fermentation by adding fermentation microorganisms to the cooked plant and food material mixture;

      First aging step: aging of the fermented plant and food mixture at low temperature for aging;

      -Filtration step: consists of the step of collecting only the liquid portion from the aged plant and food material mixture and then filtered through 500 mesh to produce a complex enzyme solution.

      -Second aging step: The final aging of the filtered complex enzyme solution for 15 days at 15 ~ 20 ℃ temperature to complete the complex enzyme solution.

In the steaming step, a high pressure of 2.5 to 4 kgf / cm ³ is used so as not to lose the activity of useful components included in plants and food materials, but the temperature is steamed at 95 ° C. for 2 to 5 hours.

      The microorganisms in the fermentation stage uses the sulfur bacteria. In other words, the bacterium used in the present invention is a strain suitable for fermenting 15 or more kinds of plants and food materials, i.e., for implementing desirable properties as a new and especially beverage of the fermentation result.

The amount of the strain is preferably 1.5% to 2.5% compared to the plant and food mixture by weight.

      2. Preparation of Compound Fruit Drinks

      On the other hand, another aspect of the present invention relates to a method for producing a fruit beverage by mixing the complex enzyme solution with a juice extracted in a bath.

      The fruit juice used in the fruit beverage preparation of the present invention is the step of extracting only the fruit flesh of the fruit and grinding to the extent that no lumps remain; It is made through a step of heat extraction for 2-4 hours using a water bath.

       The mixed fermentation broth prepared in the preparation of the complex fermentation broth and 95% by weight of the juice extract made in the extraction process of the bath prepared by mixing the fermentation broth + juice extract consisting of a juice extract, the complex fermentation broth 1 to A mixed fruit drink is prepared by mixing 10% by weight of oligosaccharides and a suitable amount of juice-containing purified water. Emulsifiers and flavorings may be further added to the mixture to stabilize the beverage.

       3. Manufacturing of Composite Coated Foods

      After increasing the mushrooms, grains, etc., the water content is dried to about 15% by weight to produce 'dried mushrooms and grains after steaming', and then the 'dried mushrooms after steaming with the complex fermentation broth completed in the process 1 The grains are coated by spray drying or fluidized bed drying to prepare a composite coated food.

      4. Wire Manufacturing of Composite Coated Foods

      After increasing the mushrooms, cereals, etc., the fermentation broth obtained in the process of producing a composite fermentation broth was impregnated into the dried grains' boiled after steaming to cook;

Drying and then roasting;

After grinding the powder into a powder to boil at 90 ℃ to prepare a food packaged with porridge.

      The complex enzyme solution obtained by fermenting 20 kinds of mixtures with Rheum bacteria can not only change the nutrients and functional components of the plant and food ingredients themselves into efficient absorption forms, but also have the effect of obtaining the functional synergy generated from the combination of the components. have.

In addition, the complex fermentation broth of the present invention is mixed with a fruit juice or a normal food to improve the palatability and commerciality of the final health functional food and further improve the shelf life compared to the juice produced by conventional methods, etc. do.

      The present invention relates to a method for producing a complex fermentation broth obtained by fermenting a mixture of plant and food ingredients known in physiological activity and a method of using the same. The complex fermentation broth of the present invention is characterized in that it is obtained by mixing 15 or more kinds of plants and foods, and then, fermenting it by adding sulfur bacteria to the ground mixture of steamed plants and foods. The complex fermentation broth prepared in this way may be mixed with the extract extracted by boiling the juice of fruit, including pears, to prepare a mixed juice, or may be used as a coating component of brown rice, barley, soybean, soybean, crude, ginkgo and mushroom.

      The factor that determines the characteristics and technical advantages of the complex fermentation broth, which is a key technical element of the present invention, is to optimally combine plant and food ingredients, which are basic raw materials, and for this purpose, it is optimal in terms of functionality and palatability under the influence of the sulfur bacteria. It should be taken into account that it should be harmonized and that fruit juices and even other functional foods can achieve the desired results in terms of marketability, palatability, appearance and uniformity of the finished product.

     The present inventors have made a first choice of materials suitable for achieving the problem to be solved in the present invention as a result of earnestly examining hundreds of plant and food materials.

TABLE 1

Raw material name Characteristic of the ingredient Rice bran Grinded mixture of skin, seed, and whistle layer made from brown rice to make white rice, water 13.5%, protein 13.2%, fat 18.3%, sugar 38.3%, fiber 7.8%, ash 8.9% and vitamin B1 100g It contains 2.5mg and is rich in vitamin E. Kimchi It is an alkaline food that has an antibacterial effect caused by useful products generated during fermentation and ripening of Chinese cabbage and may contribute to preventing acidification of blood. Eoseongcho Antibacterial, immune enhancing, anti-inflammatory, diuretic, Jinhae has a pharmacological action. Ogapi  Pharmacological action is immune enhancement, antioxidant, anti-fatigue, anti-high temperature, anti-irritant action, endocrine function control, blood pressure control, anti-radioactivity, detoxification action. Perilla It is rich in high unsaturated fatty acids and vitamins E and F. It is excellent in preventing and improving vascular aging and adult diseases, cosmetic effects and fatigue recovery. Seo tae It contains vitamin B, B2, and other nutrients needed by the human body such as calcium, protein, and sugars. Production). garlic  It is known to have strong antiseptic and antibacterial action, blood circulation, hypertension, diabetes improvement, sedation and intestinal action by allicin, and organic germanium and selenium are components that can contribute to strength improvement, tonic effect and fatigue recovery effect. . barley  High content of beta glucan and dietary fiber is effective in the prevention and improvement of anticancer, hypertension, diabetes, heart disease, obesity, anemia. Scrubbers  High content of inorganic elements and essential amino acids, improve constipation, intestinal action and pain relief effect. Guji Mulberry Leaf Rich in protein and minerals, it contains 6.1 times more calcium, 2.2 times iron, and 4.7 times more fiber than green tea. Also, there are 18 times more routines than buckwheat. It improves diabetes, reduces constipation and obesity, and 'Gaba' is an excellent ingredient for improving blood flow. chives It contains a lot of carotene, vitamins B1, B2, and C. The sulfur content is particularly high. It is an excellent ingredient for improving anemia, improving blood flow, intestinal action and bowel movement. Elm bark Elm bark contains a large amount of pectin, fats and oils, alginate in addition to wood, and contains beta-sitosterol, stigmasterol, tannin, and catechin. It has anti-inflammatory, antibacterial and antioxidant effects. Wolfberry It is high in carotenoids, choline, betaine, vitamin B1 and unsaturated fatty acids. It is effective in improving circulatory diseases including strengthening blood vessels, hangovers and alcohol detoxification, and protecting liver cells. Ganoderma lucidum mushroom Useful ingredients include various glucans, including beta glucan. In addition, it contains ganoderan and ganoderol, amino acids, inorganic elements, phenols and coumarin.
It is effective in improving and preventing adult diseases including antitumor, stroke and hypertension. Bellflower It is an excellent alkaline food rich in sugar, fiber, iron and calcium. Especially, saponins of bellflower are hemolytic, sputum, sedative, anti-inflammatory and vasodilating. Lotus leaf It has antioxidant effect, blood pressure strengthening effect, nourishing tonic effect and hemostatic effect, and contains large amount of phenolic compound. Snake Strawberry It has the effect of improving obesity, preventing and improving allergic diseases, antitumor effect and immunopotentiating effect. The main bioactive components include phenolic compounds, lectins and glycoproteins. Under the hood Its main useful ingredients include solanine, sololanin and other alkaloids, steroids, rutin, saponins, atropine, vitamins A and C.
Detoxification and antibacterial, antitumor effect. Persimmon leaf  Adult diseases such as high blood pressure, arteriosclerosis, heart disease, and stomach ulcers. It is effective in preventing chronic diseases such as duodenal ulcer and diabetes and cancer, and it is rich in vitamin A, C, D, tannin and chlorophyll.  Mulberry leaf Its main ingredients include flavonoids, glycosides, phenols, organic acids and tannins. Fresh kimchi It contains folic acid, vitamin C and capsaicin as useful ingredients and has a high content of vitamin C. It has the effect of promoting growth, promoting metabolism and reducing body fat. Cockscomb It contains a large amount of fat and oil, and prevents diarrhea and enhances intestinal function. dandelion All respiratory diseases, digestion, fever, healthy, anti-inflammatory, constipation is effective. It is particularly effective in mastitis and lactation in women.
Main ingredients are flavonoids and vitamin C Gardenia It is effective in relieving pain, especially muscle pain. The main active substances are Crocin, Crocetin. Vitameron While water makes up 95% of the total, vitamin C is twice as rich as cabbage. Others include carotene, vitamin B1 and inorganic fibers. The unique bitter tastes of plant insulin (p-insulin) and carantin (charantin) have the effect of lowering blood sugar levels, lowering cholesterol and linoleic acid, which promotes fat burning, and are effective in improving obesity and hyperlipidemia. Very low in calories is an excellent diet. Cheonggukjang It is a representative fermented food having a wide range of effects such as improving adult disease, relieving constipation, and improving and preventing diet, digestive and circulatory diseases. onion Quercetin, a representative active ingredient of onion, has the effect of preventing atherosclerosis, and 'emulsification profile' lowers triglyceride and cholesterol levels. Green onion Among the inorganic elements, the iron and phosphorus content is high, and vitamins are high. Radish kimchi Radish has an excellent digestion and detoxification function, and it is deepened through the kimchi ripening process. Red bean High in vitamin B1 and flavonoids. Efficacy in diuresis, anti-inflammatory, drainage, and antipyretic. Especially, it is effective in preventing and improving each disease. Pomegranate In addition to amino acids, vitamins and acids, abundant potassium, pectin, and tannins are astringent, haemostatic, and antioxidant. plum It is rich in minerals, vitamins and organic acids (citric acid, malic acid, succinic acid and tartaric acid) and contains minerals such as calcium, phosphorus and potassium and carotene. It is effective in recovering fatigue, constitution, detoxification, indigestion and gastrointestinal disorders. Tanza It contains a lot of essential oils, flavonoid glycosides, and evenly contains various vitamins and minerals. Useful for cold prevention and diet. Bokbunja Isocitric acid, Astragalin, Isoquer, Citrin, and organic acids are contained. As a pharmacological action, anti-inflammatory action, antioxidant action, anti-helicobacter pylori action is known. Mugwort Gynecological improvement and hemostatic action. Indongcho It has antipyretic, detoxification, boil, diuretic, syphilis and dermatological effects. Donkey Anti-aging, fine wrinkles, detoxification, blood circulation, soothing effects. licorice Sedation, anti-inflammatory, wound healing, metabolism promotion, anti-allergic, anti-inflammatory effect. Particularly effective for acne and other skin improvement and atopic diseases. Pork Potato It contains a large amount of inulin and inorganic elements, and is effective in improving and preventing obesity, diabetes, constipation. ginger Ginger's peculiar aroma is due to gingiberine, gingiberol, camphor and borneool. Spicy flavoring ingredients are gingeron and shogaol. Dried ginger contains 7-15% moisture, 38-61% starch, 4-10% protein, 3-7% crude fat, and 3-1 ash. The main efficacy is the improvement and prevention of respiratory and circulatory diseases. Trilobite vinegar Alkaloids, flavonoids, and saponins are the main ingredients and have antioxidant, immune enhancing, blood pressure and blood sugar lowering effects. Night gate It contains the major pharmacological components of Pinitol, flavonoid, phenol, tannin and β-sitosterol. It has detoxification, anti-inflammatory, sexual enhancement and hypoglycemic effects.  watermelon There are many amino acids associated with diuretic activity, and seeds are high in protein and fat. It has antitumor, vascular purifying, blood pressure control and autonomic nerve control effects. Earl Contains ingredients such as alkaloids, essential oils, benzoic acid and asparagine. It is a useful ingredient in women's tonics for refining diseases of the kidney system, dysmenorrhea and skin.

      Selected from a combination of old technologies in the field of beverages, fermented foods, and old documents, including consents for botanical ingredients (or fermented foods such as Chinese cabbage kimchi) selected above. It is a summation of the possible partial combinations.

      That is, the combination of materials for making the composite fermentation broth of the present invention is not enough to achieve the intended purpose intended in the present invention by using a combination of 15 or more of the materials summarized in Table 1 above.

      DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments will be described in detail in order to enable those skilled in the art to easily understand and achieve the objects envisioned herein without further trial and error.

      Example 1

Eoseongcho 100 parts by weight, Ogapi 100 parts by weight, Chinese cabbage kimchi 150 parts by weight, 100 parts by weight of Seotae beans, 100 parts by weight of garlic, 100 parts by weight of loofah, 100 parts by weight of mulberry leaves, 100 parts by weight of leek. 150 parts by weight of rice bran, 100 parts by weight of wolfberry, 100 parts by weight of manor, 100 parts by weight of bellflower, 100 parts by weight of snakeberry, 100 parts by weight of elm bark, 100 parts by weight of barley, 100 parts by weight of lotus leaf, 100 parts by weight of buttercup It was then steamed for 3 hours at a temperature of 95 ° C. at a high pressure of ³ kgf / cm ³ . After the steaming, 2 parts by weight of Aspergillus duck per 100 parts by weight of the mixture was added and fermented for 45 hours. After filtration, aged at 20 ° C. for 100 days to complete the complex fermentation broth.

      [Example 2]

      95% by weight of the pear juice obtained by extracting the pulp of the pear and 5% by weight of the complex fermentation solution obtained in Example 1 (containing 1% by weight of oligosaccharides) was mixed, and then purified water was added to prepare a juice.

      Example 3

After increasing the brown rice, the composite fermentation broth obtained in Example 1 was coated by a fluidized bed drying method to prepare a composite coated brown rice.

Claims (6)

      Eoseongcho, Ogapi, Chinese Cabbage Kimchi, Seotae Bean, Garlic, Scrubber, Mulberry Leaf, Leek. Plant selected from rice bran, wolfberry, ganoderma lucidum, bellflower, snakeberry, elm bark, barley, lotus leaf and buttercups, or one of plum or onion, green onion, cheonggukjang, gardenia, dandelion or persimmon leaf A mixing step of mixing the above plant or food material (second mixture material);        A grinding step of grinding the mixed plant and food material obtained in the mixing step; A steaming step of steaming and mixing the milled plant and food material mixture obtained in the milling step;       A fermentation step of fermentation by adding fermentation microorganisms to the cooked plant and food material mixture obtained in the steaming step; A first aging step of aging the fermented plant and food ingredients mixture at low temperature for aging;       A filtration step of collecting only the liquid part from the aged plant and food material mixtures obtained in the first aging step and filtering it with 500 mesh; Method for producing a complex fermentation broth for beverage production or coating comprising the step of secondary aging of the liquid product obtained in the filtration step at 15 ~ 20 ℃ for 100 days. The method of claim 1, wherein the fermentation microorganism is Aspergillus orizae (Aspergillus orizae). Method for producing a fruit beverage, characterized in that the complex fermentation broth of claim 1 is mixed with the juice extracted in the bath. The method for producing pear juice according to claim 3, wherein the juice is pear juice. A method for producing a composite food, characterized in that the composite fermentation broth of claim 1 is coated on the grain obtained by increasing and cooking the increased grain.       Coating and drying the mushrooms, cereals and the like, and coating the composite fermentation broth according to claim 1;       Steaming step of steaming the coating product obtained in the coating step after steaming and steaming;        Roasting step of drying and then roasting process;        A grinding step of grinding the product obtained in the roasting step into powder; And The method of producing a wire food, characterized in that to boil the pulverized product obtained in the grinding step at 95 ℃ packed in porridge.