KR20110098071A - Method for producing functional native honey containing enzyme and functional native honey produced by the same - Google Patents

Abstract

The present invention relates to a method for producing native honey containing an improved color and functionality, and to a native honey produced by the above method, and more particularly, to a color comprising administering an enzyme to a honey bee so that the honey bee ingests the enzyme. It relates to a method for producing native honey with improved functionality and native honey produced by the above method.

Description

Method for producing functional native honey containing enzyme and functional native honey produced by the same

The present invention relates to a method for producing native honey containing an improved color and functionality, and to a native honey produced by the above method, and more particularly, to a color comprising administering an enzyme to a honey bee so that the honey bee ingests the enzyme. It relates to a method for producing native honey with improved functionality and native honey produced by the above method.

Honey is generally classified into honey, which is natural honey, and molasses, which is artificial honey. Honey is defined as honey bees collected from honey bees and stored and matured in honeycombs. More specifically, honey is collected from honey bees from various plants. A fragrant, viscous, sweet substance that is converted into their food by bees, etc., stored in a honeycomb, has an acidic reaction and consists of two monosaccharides, sometimes more complex carbohydrates, minerals, vegetable pigments, and enzymes. And pollen.

Honey has been used since ancient times for nourishing tonic, soothing, detoxification, fatigue, gastrointestinal disorders, coughing, dry skin, eczema, constipation, nervous breakdowns and hangovers. In addition, it is good for beauty and health, and contains abundant vitamin B group, especially B6. In addition, honey relieves the bitter taste of Chinese medicine, so it is widely used as a mate in herbal medicine.

Beekeepers can travel along the acres of acacia, chestnut honey, sundries and sorghum honey, but Tobong bees are sold at high prices in that they collect honey while settling in one place. In Korea, beekeeping is possible for seven months starting from the beginning of April and until the end of October. However, in fact, one month of summer cannot be farmed for one month due to the long rainy season. In addition, by the end of April, when acacia honey is picked up, there are many years that spoil acacia honey farming due to the spring rain. Honey produced under such conditions is inferior in price competition due to high production cost compared to honey produced in a country with a large amount of wheat such as New Zealand, the United States, and China. In addition, at present, our wheat source is not capable of breeding honeybees dependent on the wheat source due to the planned forest rehabilitation (mostly coniferous planting) and development. Pollution of honey production is threatened due to unpleasant problems, environmental pollution and pesticide contamination of flowers in farmland around farmhouses. It is a reality. To make matters worse, the Free Trade Agreement (FTA), which is currently being pursued with foreign countries such as the US, the EU, and Chile, threatens even the place of Korean farmers. In this situation, producing honey with the same sweetness as foreign countries cannot survive free competition.

Enzymes are absorbed directly from the small intestine without burdening the stomach, and in pharmacological action is fundamentally different from medicinal herbs, so there are few side effects. Among them, San-yacho enzyme refers to fermented by harvesting roots, leaves, bark, and fruit among the vegetation from mountains and fields between May and October of lift. There are no good supplements like Sanyacho enzymes for combative or weak people, and they also work well if you have symptoms of hypoglycemia or anemia.

Korean Patent Publication No. 2009-0100165 discloses a method of producing functional honey through bees and functional honey produced by the above method, and Korean Patent Publication No. 2004-0085848 discloses a method of producing high functional and high quality honey. It is disclosed for, but different from the method for producing a functional native honey containing the enzyme of the present invention.

The present invention is derived from the above requirements, in the present invention, by feeding a bee safer and higher nutrients enzymes than sugar water, by producing the native honey containing enzymes functional functional native land improved color and functionality The purpose is to provide honey.

In order to solve the above problems, the present invention provides a method for producing native honey containing the enzyme is improved in color and functionality.

The present invention also provides native honey produced by the above method.

According to the present invention, it is difficult to produce good honey by feeding honey bees with sugar water due to the absolute lack of wheat source and pollution of the wheat source, but the present invention produces functional native honey containing enzyme by allowing the bee to ingest the enzyme. By doing so, it is suitable in terms of nutrition of consumers, and the income of producing farmers can be increased.

In addition, the honey containing the wild grass enzyme shows a darker color than the existing honey, and the taste is softer to produce honey that consumers prefer.

In order to achieve the object of the present invention, the present invention provides a method for producing native honey with improved color and functionality, comprising the step of administering the enzyme to the honey bee to ingest the enzyme.

In the present invention, the enzyme is not particularly limited as long as it can be ingested by bees, but may be one or more selected from the group consisting of pine needle enzyme, ganoderma lucidum enzyme, red ginseng enzyme and wild grass enzyme, preferably wild grass enzyme.

Sol shun enzyme contains a lot of water, so sol soon and brown sugar are mixed in a ratio of 3: 1 and aged for six months in the shade, then filtered only liquids (enzymes) and then cooked in cold and dark places such as low temperature warehouses. do.

Looking at the production method of ganoderma lucidum enzyme and red ginseng enzyme, red ginseng and ganoderma lucidum are dried, so after cutting ginger and jujube and fermenting with a little malt in chilled water (about 6 months), only liquid (enzyme) We filter after another.

Looking at the production method of wild vinegar enzyme, wild vinegar enzyme refers to the fermentation by picking and fermenting root, leaf, bark, and fruit among the vegetation from mountains and fields between May and October of lift. First, using only one herb is a wild medicinal herb with a certain pharmacological action, such as a medicinal herb, a ginger tree, but can produce functional honey in a designated bag containing an enzyme. The complex enzyme is a method of aging various wild grasses according to their characteristics, mixing various enzymes in one bottle, ripening them, and then administering them to bees.

In the present invention, the wild vinegar enzyme is Morel cabbage, stone parsley, coltsfoot, wild mulberry, persimmon leaf, tofu, night gateway, ming roe, mountain peach leaf, mingled wine, Valerian, ramie, shamrock, mulberry leaf, vigor, clear jujube, 칡, pine needle, Moth, mugwort, horseradish, peach, mud, round, round, arbor, soothe, anthurium, bellflower, peppermint, azalea, cannabis, plantain, fern, maroon, chanterelle, raspberry, squid, cone, buttercup, bracken, stalk, shovel, Matari, hazelnut, lampshade, mulberry, tomato, hemp, kale, jinjin mugwort, king walrus, acacia flower, sancho, walrus, umbrella sprout, brier, hawthorn, chickweed, dandelion, pine nut, kale, ogapi, mushroom, bean, sesame, Perilla, wild donkey, ginseng, infant, Donnaum, Parkju, Shouo, rice cake, horsetail, horseradish, flea sprout, blackcurrant, rosemary, barberry, ratberry, grass swab, forget-me-not, birch, mountain crop, motherwort, elm Trees, yellow walls, vinegars, straw herbs, gomari. Ginger tree, red tree, gash tree, pork potato, wheat sprouts, thistle, balm, giraffe, white sugar tree, moth, beetle, perilla, white barberry, barn tree, island lantern, daylily, jasmine, germ, mallow Sanjacho enzymes can be prepared using one or more wild grasses selected from the group consisting of, scrub, purslane, chicken sackcloth, bark, leek, wolfberry, horseradish, citron, and oleander.

In addition, the enzyme may be fed once a week to 50 to 70 g once a week, three to three times a week, preferably 60 g once per group of honey bees twice a week.

In addition, the enzyme feeding time is preferably three months from July to September when the wheat source is reduced, but the period is not particularly limited.

The present invention also provides native honey prepared by the above method. The native honey of the present invention contains an enzyme, which is a substance of a living protein component that catalyzes a chemical reaction in living organisms. In particular, no living being can exist without enzymes. Modern human diets are deficient in enzymes, such as excessive intake of animal proteins and lack of vitamins and minerals due to eating habits, pollution and pollutants, misuse of drugs, excessive intake of processed foods, and severe stress. Exposure to disease and weakened resistance.

When you eat enzyme honey, you eat a lot of live honey that contains enough enzyme to make your cells stronger, more resistant to disease, and more healing to your disease. In addition, by ingesting the enzyme honey, it can have the effect of improving digestion, reducing stress, fatigue, increasing energy, weight management and obesity, strengthening immunity and healing.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example  1: Production method of native honey containing wild grass enzyme

A food container was installed in Tobong's house to feed bees for 60 months and one week for three months in July-September. The honey bees were used to produce native honey containing enzymes.

Example  2: sensory test

Sensory test results of honey are shown in Table 1 below. Thirty male and female workers in their 30s were tested for taste and taste by honey on a five-point scale: 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.

Commercially available honey (control) and honey of the present invention were packaged in the same kind of container to evaluate color, aroma, taste, viscosity and overall acceptability.

As can be seen from Table 1, there was little difference between the commercially available honey and the honey of the present invention in terms of the degree of flavor and viscosity. However, in the degree of preference for color and taste, the honey of the present invention shows a better degree of preference, and it was found that the honey of the present invention is more preferred because it contains more acidic enzymes than the existing honey and is rich in color and taste. In the overall degree of preference, the honey of the present invention also showed a higher degree of preference than the existing honey.

color incense flavor Viscosity Overall preference Commercial honey 3.22 3.46 3.30 3.32 3.32 Invention Honey 3.86 3.54 3.98 3.48 3.78

Claims (5)

A method of producing native honey with improved color and functionality, comprising the step of administering an enzyme to a bee to allow the bee to ingest the enzyme. The method of claim 1, wherein the enzyme is at least one selected from the group consisting of sol-sun enzyme, ganoderma lucidum enzyme, red ginseng enzyme, and wild grass enzyme. The method according to claim 1, wherein a feed container is installed in Tobong's house to feed bees for 50 to 70 g once a week for three months in July and September, when wheat is reduced twice a week. According to claim 2, wherein the wild grass enzyme is Morel cabbage, stone parsley, coltsfoot, wild mulberry, persimmon leaf, tofu, night gateway, mingled, wild peach leaf, mingled vine, Valerian, ramie, shamrock, mulberry leaf, vigor, clear bamboo, ,, Pine needles, moths, wormwood, horseradish, peach, squirt, roundfish, arthropod, soothe, maroon, bellflower, peppermint leaf, taraxacum, tuna, plantain, fern, maroon, chanterelle, raspberry, drizzle, cone, buttercup, fern, twig, Shovel, matari, hazelnut, lampshade, mulberry, tomato, hemp, kale, jinjin mugwort, king walrus, acacia flower, sancho, coriander, umbrella herb, brier, hawthorn, chickweed, dandelion, pine nut, kale, organo, mushroom, bean, sesame , Perilla, wild donkey, ginseng, infant, Donna, gourd, sesame, rice cake, horsetail, horseradish, flea sprout, blackcurrant, rosemary, barberry, ratberry, grass swab, forget-me-not, birch tree, mountain crop, motherwort, Elm, Yellowwood, Pearweed, Straw Sprout, Gomari. Ginger tree, red tree, gash tree, pork potato, wheat sprouts, thistle, balm, giraffe, white sugar tree, moth, beetle, perilla, white barberry, barn tree, island lantern, daylily, jasmine, germ, mallow And at least one wild grass selected from the group consisting of gibo, purslane, coriander, bark, leek, wolfberry, horseradish, citron, and oleander. Native honey prepared by the method of any one of claims 1 to 4.