KR20120137665A - Fermented natural vitamin using effective micro-organisms and manufacturing method thereof - Google Patents

Fermented natural vitamin using effective micro-organisms and manufacturing method thereof Download PDF

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KR20120137665A
KR20120137665A KR1020110056642A KR20110056642A KR20120137665A KR 20120137665 A KR20120137665 A KR 20120137665A KR 1020110056642 A KR1020110056642 A KR 1020110056642A KR 20110056642 A KR20110056642 A KR 20110056642A KR 20120137665 A KR20120137665 A KR 20120137665A
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bacteria
fermentation
powder
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서범구
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

Abstract

PURPOSE: A natural vitamin composition and a method for preparing the same are provided to enhance immunity, to increase reactive oxygen removal, and to lower blood pressure. CONSTITUTION: A method for preparing fermented natural vitamin comprises: a step of separately culturing lactic acid bacteria, yeast, photosynthetic bacteria + yeast, and Bacillus subtilis isolated from kimchi, soybean sauce, red pepper paste, soybean paste, and salted fishes; a step of mixing the bacteria and adding sugar or molasse in a predetermined ratio; a step of culturing the mixture and preparing sunokkyun(useful bacteria); a step of selecting and washing natural products containing fat-soluble vitamin and natural products containing water soluble vitamin; a step of drying and pulverizing the natural products; a step of mixing sunokkyun with each powder and fermenting; and a step of mixing the fermented powder.

Description

선옥균을 이용한 발효 천연비타민과 그 제조방법{Fermented natural vitamin using effective micro-organisms and manufacturing method thereof}Fermented natural vitamin using jade jade and its manufacturing method {Fermented natural vitamin using effective micro-organisms and manufacturing method

본 발명은 천연물을 선옥균(善玉菌)과 발효시킨 천연비타민 조성물과 그 제조방법에 관한 것으로서, 더욱 상세하게는 비타민이 다량 함유된 천연물을 유용미생물인 유산균, 효모, 납두균, 고초균, 광합성세균, 아세트산균 등과 함께 발효시켜 인체 필수 영양성분인 비타민을 제조하는 것이다.The present invention relates to a natural vitamin composition obtained by fermenting natural products with jade, and more particularly, a method for producing natural vitamins containing a large amount of vitamins, such as lactic acid bacteria, yeast, naphtha bacteria, Bacillus subtilis, photosynthetic bacteria and acetic acid. Fermentation with bacteria, etc. is to produce vitamins that are essential human nutrition.

비타민은 동물체의 주 영양소가 아니면서 정상적인 발육과 생리 작용을 유지하는 데 없어서는 아니 되는 유기 화합물로서, 비교적 소량이 필요하지만 부족하면 결핍 증상이 나타나다. 비타민은 체내에서 생성되지 않으므로 반드시 비타민이 함유된 식품 등의 형태로 섭취해야 한다. Vitamins are organic compounds that are not the main nutrients of animals but are indispensable for maintaining normal development and physiology. Vitamins are not produced by the body, so you must eat them in the form of foods that contain vitamins.

비타민은 대부분의 효소 또는 효소의 역할을 보조하는 보조효소의 구성성분이 되어 탄수화물, 단백질, 지방과 무기질의 대사에 관여한다. 생체 조직 내의 효소가 부족하면 영양공급의 화학반응과 대사(代謝)활동이 지장을 받아 생명유지가 어려워지는 경우도 발생한다. 소화, 흡수에 필요한 효소가 부족하면 먹는 영양이 많아도 소화시키는 데 힘만 들고 대사작용을 하지 못하므로 그대로 배설되어 버린다. 비타민은 적은 양으로도 신체기능을 조절하는 호르몬과 같은 역할을 한다고 할 수 있다. 호르몬이 신체의 내분비기관에서 합성되는 물질이지만, 비타민은 종류에 따라서 인간에게 합성능력이 없다. Vitamins are constituents of most enzymes or coenzymes that assist the enzymes and are involved in the metabolism of carbohydrates, proteins, fats and minerals. Lack of enzymes in biological tissues can interfere with the chemical reactions and metabolic activity of nutrition, making life difficult. If the enzymes necessary for digestion and absorption are insufficient, they will be excreted as they are hard to digest and cannot metabolize even if they have much nutrition to eat. Vitamins, even in small amounts, can act as hormones that regulate body function. Hormones are synthesized in the body's endocrine organs, but vitamins are not synthetic in humans, depending on the type.

비타민은 기름에 녹는 지용성과 물에 녹는 수용성비타민으로 나누어진다. 지용성비타민은 비타민 A, D, E, F, K 등으로서 아이소프렌(isoprene) 유도체이고, 소화, 흡수, 운반, 저장 등 모든 과정이 지방질에 의존하는 특징이 있다. 즉, 지방에 녹아 장관 벽을 통해 흡수되어 담즙과 지방산 등에 혈액으로 운반되며 체내에 저장이 잘 된다. 수용성비타민보다 열에 강하고 가공하거나 조리하여도 손실이 적다. 지용성비타민은 액체상태로 체내에 저장되어 있기 때문에 지나치게 많은 양을 섭취하면 중독증상이 일어날 가능성이 있다. 부족하면 야맹증, 구루병, 혈액순환 장애 등의 원인이 되며 주로 열량소의 대사작용에 있어서 보조효소로 이용된다. Vitamins are divided into oil-soluble fat-soluble and water-soluble vitamins. Fat-soluble vitamins are vitamins A, D, E, F, K, and isoprene derivatives, and all processes such as digestion, absorption, transport, and storage depend on fat. In other words, it is dissolved in fat, absorbed through the intestinal wall, transported to the bile and fatty acids, and stored in the body. It is more resistant to heat than water-soluble vitamins and less loss when processed or cooked. Since fat-soluble vitamins are stored in the body in a liquid state, ingestion of too much may cause symptoms of poisoning. If it is insufficient, it causes night blindness, rickets, and blood circulation disorders. It is mainly used as a coenzyme in the metabolism of calories.

수용성비타민은 비타민 B, C, L, P등으로서, 체내에서 생성되지 않으므로 항상 필요량을 음식에 의하여 공급받아야 한다. 대부분의 수용성 비타민 농도가 높아지면 소변으로 쉽게 배설되므로 쉽게 부족증을 일으킬 수 있지만 과잉에 의한 독성은 지용성비타민보다 적다. 체내에 저장이 안 되므로 필요량을 매일 섭취해야 하는 특징이 있다. 부족하면 피부병, 각기증, 빈혈증 등의 원인이 되며 주로 탄수화물, 지방 및 단백질 대사작용에 있어서 보조효소로 이용된다. 이들은 조리나 가공 중에 손실이 많으므로 식품을 가공하지 않은 상태로 섭취하는 것이 바람직하다. Water-soluble vitamins are vitamin B, C, L, P, etc., because they are not produced by the body should always be supplied by food. High levels of most water-soluble vitamins are easily excreted in the urine and can easily cause deficiency, but excess toxicity is less than fat-soluble vitamins. Because it is not stored in the body, it is necessary to consume the required amount every day. Insufficient causes skin diseases, keratosis, anemia, etc., mainly used as coenzymes in carbohydrate, fat and protein metabolism. Since these have a lot of losses during cooking or processing, it is preferable to consume the food without processing.

비타민의 안정성은 용매의 pH, 산소, 및 금속과 그밖에 다른 요소들에 의해 영향을 받는다. 일반적으로 수용성비타민은 지용성비타민에 비해 불안정한 것으로 알려져 있다. 수용성비타민은 식품을 씻고 데치고 끊이는 등의 조리과정 중 상당량 감소하며, 식품의 제조 가공 또는 저장 기간 중에도 손실된다. 지용성비타민은 고온 상태에서 산소에 노출되었을 때 특히 불안정하며 지질산화물과 신속히 반응한다. 일반적으로 식품 중의 비타민 함량은 대체로 매우 낮고, 대부분의 비타민들이 식품 중 단백질 인산, 전분 등에 결합하여 있다. The stability of the vitamin is affected by the pH of the solvent, oxygen, and metals and other factors. In general, water-soluble vitamins are known to be unstable compared to fat-soluble vitamins. Water-soluble vitamins are significantly reduced during cooking, such as washing, scrubbing, and breaking foods, and are also lost during the manufacturing process or storage of food. Fat-soluble vitamins are particularly unstable when exposed to oxygen at high temperatures and react quickly with lipid oxides. In general, the vitamin content in food is generally very low, and most vitamins are bound to protein phosphate, starch, etc. in food.

따라서 매일 필요로 하는 여러 가지 비타민의 권장섭취량을 일상의 식이로는 충족되기 어렵고, 식품의 제조 가공 중에 손실이 크며, 환경오염 등으로 안전한 식품을 조달하기 어려워, 종합 영양제와 같은 건강보조제를 복용하나 자연식품이 아닌 합성 영양제 등은 흡수율도 낮고 안전성이 확보되지 않아 안심하고 복용할 수 없는 문제점이 있다.Therefore, the recommended intake of various vitamins needed every day is difficult to meet in the daily diet, the loss is large during the manufacturing and processing of food, and it is difficult to procure safe food due to environmental pollution. Synthetic nutrients other than natural foods have a low absorption rate and do not secure safety, so they can not be taken with confidence.

본 발명은 위에서 상술한 필요성에 따라 안출된 것으로서, 비타민이 다량 함유된 천연물과 한약재 그리고 유용미생물의 안정성이 확보된 미생물을 이용하여 발효를 통하여 발효된 천연비타민과 그 제조방법을 제공하고자 한다.The present invention has been made in accordance with the above-mentioned needs, to provide a natural vitamin fermented through fermentation using a natural product containing a large amount of vitamins, herbal medicines and microorganisms secured useful microorganisms and a method for producing the same.

또한, 본 발명은 생체부작용이 없는 발효된 천연비타민을 제조하여 건강식품, 화장품, 식품, 약품 등의 가공품 원료를 제공하고자 한다.In addition, the present invention is to provide a fermented natural vitamin without any side effects to provide processed food raw materials such as health food, cosmetics, food, pharmaceuticals.

상기의 해결하려는 과제를 위한 발효 천연비타민 제조방법은, Fermented natural vitamin production method for the problem to be solved above,

(1) 전통발효식품인 김치, 간장, 고추장, 된장, 청국장, 젓갈에서 추출한 유산균, 효모균, 광합성세균+효모균(광합성세균과 효모균을 1:1 중량비로 혼합한 것), 고초균을 각각 따로 배양하는 단계(1) Lactic acid bacteria, yeasts, photosynthetic bacteria + yeasts (mixed photosynthetic bacteria and yeasts in 1: 1 weight ratio) and Bacillus subtilis, which are traditionally fermented foods such as kimchi, soy sauce, red pepper paste, doenjang, cheongukjang, salted fish step

(2) 각 배양된 균들을 소정 비율로 혼합하고 설탕 또는 당밀을 첨가한 혼합물을 다시 배양하여 선옥균(善玉菌)을 만드는 단계(2) mixing each cultured bacteria in a predetermined ratio and re-cultivating the mixture added with sugar or molasses to make jade jade (善 玉 菌)

(3) 지용성비타민을 함유한 천연물과 수용성비타민을 함유한 천연물을 각각 선별 세척하여 건조하고 분쇄하여 각각의 분말로 만드는 단계(3) Selectively washing natural products containing fat-soluble vitamins and natural products containing water-soluble vitamins, drying and pulverizing them into respective powders.

(4) 상기 (3)단계에서 제조된 각 분말을 상기 (2)단계에서 제조한 선옥균과 소정 비율로 혼합하여 발효약탕기에서 발효시키고 건조하여 분말을 만드는 단계(4) mixing each powder prepared in step (3) with the jade bacteria prepared in step (2) in a predetermined ratio to ferment in a fermentation drug bath and dry to make powder

(5) 상기 (4)단계에서 제조한 각 발효 분말을 소정 비율로 혼합하고 혼합 분말에 대하여 선옥균을 30% 중량비로 혼합하여 발효약탕기에서 발효시키고 건조하여 분말을 만드는 단계를 포함한다. (5) mixing each fermentation powder prepared in step (4) in a predetermined ratio and mixing the jade jade bacteria in a 30% weight ratio with respect to the mixed powder to ferment in a fermentation medicine bath and dry to make a powder.

여기서, 지용성비타민을 함유한 천연물은 시금치, 냉이, 부추, 고구마, 콩, 수박, 앵두, 미나리, 효모, 통밀, 현미, 콩, 땅콩, 뽕잎, 팥, 삼백초, 흑임자, 검은콩, 마늘, 마, 대추를 포함하고, 수용성비타민을 함유한 천연물은 애엽. 녹차, 맥아, 호라복, 율자, 마고, 감태, 곤포, 호박씨, 진피, 소엽, 당귀, 홍삼, 계피, 구기자, 오미자, 산약, 감초, 생강, 복분자, 삼지구엽초, 산수유, 석류, 민들레를 포함한다.Here, natural products containing fat-soluble vitamins include spinach, horseradish, leek, sweet potato, soybean, watermelon, cherry, buttercup, yeast, whole wheat, brown rice, soybean, peanut, mulberry leaf, red beans, triticale, black sesame seed, black bean, garlic, hemp, Natural products containing jujube and water-soluble vitamins are leafy. Includes green tea, malt, hors d'oeuvre, rhyme, margot, Ecklonia cava, bale, pumpkin seed, dermis, lobule, donkey, red ginseng, cinnamon, wolfberry, Schisandra chinensis, licorice, licorice, ginger, bokbunja, trifolium vinegar, cornus, pomegranate, dandelion .

상기 (5)단계의 발효 분말의 혼합비율은 시금치 0.1~30 중량%, 냉이 0.1~30 중량%, 부추 0.1~30 중량%, 고구마 1~30 중량%, 콩 1~50 중량%, 수박 0.1~30 중량%, 앵두 0.1~30 중량%, 미나리 0.1~30 중량%, 통밀 1~30 중량%, 현미 1~30 중량%, 땅콩 1~30 중량%, 뽕잎 0.1~30 중량%, 팥 0.1~30 중량%, 삼백초 0.1~30 중량%, 흑임자 0.1~30 중량%, 검은콩 0.1~30 중량%, 마늘 1~30 중량%, 마 1~30 중량%, 대추 0.1~30 중량%, 애엽 0.1~30 중량%, 녹차 0.1~30 중량%, 맥아 0.1~30 중량%, 호라복 0.1~30 중량%, 율자 0.1~30 중량%, 마고 0.1~30 중량%, 감태 0.1~30 중량%, 곤포 0.1~30 중량%, 호박씨 1~30 중량%, 진피 1~30 중량%, 소엽 0.1~30 중량%, 당귀 0.1~30 중량%, 홍삼 1~30 중량%, 계피 0.1~30 중량%, 구기자 0.1~30 중량%, 오미자 0.1~30 중량%, 산약 0.1~30 중량%, 감초 0.1~30 중량%, 생강 0.1~30 중량%, 복분자 0.1~30 중량%, 삼지구엽초 0.1~30 중량%, 산수유 0.1~30 중량%, 석류 0.1~30 중량%, 민들레 0.1~30 중량%로 하고, 상기 (4)단계 및 (5)단계에서 발효온도는 20 ? 75℃이고 발효기간은 3 ~ 20 일인 것을 특징으로 한다.The mixing ratio of the fermentation powder of step (5) is 0.1-30% by weight of spinach, 0.1-30% by weight of corn, 0.1-30% by weight of leek, 1-30% by weight of sweet potatoes, 1-50% by weight of beans, 0.1- watermelon 30% by weight, cherry 0.1-30%, buttercup 0.1-30%, whole wheat 1-30%, brown rice 1-30%, peanuts 1-30%, mulberry leaves 0.1-30%, red beans 0.1-30 Weight%, 300 seconds 0.1-30%, Black sesame 0.1-30%, Black beans 0.1-30%, Garlic 1-30%, Hemp 1-30%, Jujube 0.1-30%, Jujube 0.1-30 % By weight, green tea 0.1-30% by weight, malt 0.1-30% by weight, jolapock 0.1-30% by weight, velvet 0.1-30% by weight, margot 0.1-30% by weight, Ecklonia 0.1-30% by weight, packing 0.1-30 Wt%, pumpkin seeds 1-30%, dermis 1-30%, leaflet 0.1-30%, donkey 0.1-30%, red ginseng 1-30%, cinnamon 0.1-30%, wolfberry 0.1-30% %, Schisandra chinensis 0.1-30 wt%, Acidic 0.1-30 wt%, Licorice 0.1-30 wt%, Ginger 0.1-30 wt%, Bokbunja 0.1-30 wt%, Trichophyte 0.1-30 wt%, Cornus 0.1- 30% by weight, pomegranate 0.1-30% by weight, dandelion 0.1-30% by weight, the fermentation temperature in the step (4) and (5) is 20? The fermentation period is 75 ℃ and characterized in that 3 to 20 days.

본 발명에 따른 발효 천연비타민은 면역력을 강화하고, 노화방지에 효과적인 활성산소 제거효소를 증가시키고, 혈관확장과 혈액응고 방지 및 나쁜 콜레스테롤의 산화작용을 막으며, 공해물질로부터 폐를 보호하고 질병과 싸우는 T세포의 힘을 강화시키며, 이뇨제 작용을 하여 혈압을 낮출 수 있다.Fermented natural vitamins according to the present invention enhances immunity, increases free radical scavenging enzymes effective for anti-aging, prevents blood vessel dilation and prevents blood coagulation and prevents oxidation of bad cholesterol, protects the lungs from pollutants, Strengthen the fighting T cells, diuretic action can lower blood pressure.

또한, 본 발명에 따른 발효 천연비타민을 직접 복용하거나, 생체부작용이 없기 때문에 항산화, 항암, 면역증진, 혈행개선, 생리활성 및 면역력증가 등을 위한 약품 및 건강식품의 첨가물로 활용할 수 있다.In addition, the fermented natural vitamins according to the present invention can be directly taken, or can be used as additives for drugs and health foods for anti-oxidation, anti-cancer, immune enhancement, blood circulation improvement, physiological activity and immunity increase, etc. because there is no bio-effect.

이하, 본 발명을 실시하기 위한 구체적인 내용을 실시예로 설명하는바, 다음 실시예에 의하여 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples, which should not be construed as limiting the invention.

본 발명에서의 선옥균(善玉菌)은 전통 발효식품에서 추출한 유산균, 효모균 및 광합성세균을 대표로 하는 유용 미생물군으로서, 식품에서 추출한 것이기 때문에 안전성이 있어 토양에서 채취한 유용미생물과 구분하기 위해 본 발명에서는 선옥균(善玉菌)이라 한다. 선옥균은 각각의 균들을 설탕 또는 당밀을 먹이원으로 하여 따로 배양한 후 사용목적에 맞게 배합하여 결합체 균으로 사용한다.Zen jade bacteria in the present invention is a useful microbial group represented by lactic acid bacteria, yeast bacteria and photosynthetic bacteria extracted from traditional fermented foods, because they are extracted from foods and are safe to distinguish from useful microorganisms collected from soil. It is called jade jade (善 玉 菌). The jade bacteria are incubated separately using sugar or molasses as a food source, and then mixed according to the purpose of use, and used as conjugate bacteria.

전통식품인 김치, 간장, 고추장, 된장, 청국장, 젓갈 등에서 유산균, 효모균, 납두균, 고초균, 아세트산균, 광합성세균을 추출한다. 구체적으로 유산균으로는 락토바실러스 카제이(Lactobacillus casei)와 락토바실러스 플란타룸(Lactobacillus plantarum), 효모균으로는 사카로마이세스 세레비지애 (Saccharomyces cerevisiae), 납두균으로는 바실러스 서부틸리스(Bacillus subtilis), 아세트산균으로는 아세토박터 아세티(Acetobacter aceti), 광합성 세균으로 클로로비움 (Chlorobium)을 준비한다. 이렇게 준비한 각 균주를 실시예 1의 과정을 거쳐 배양을 해둔다.
Extract lactic acid bacteria, yeast bacteria, naphtha bacteria, Bacillus subtilis, acetic acid bacteria and photosynthetic bacteria from Kimchi, soy sauce, red pepper paste, doenjang, Cheonggukjang and salted fish. Specifically, Lactobacillus casei and Lactobacillus plantarum as lactic acid bacteria, Saccharomyces cerevisiae as yeast, and Bacillus subtilis as Bacillus bacteria Acetobacter aceti (Acetobacter aceti) as the acetic acid bacteria, Chlorobium as a photosynthetic bacterium is prepared. Each strain thus prepared is cultured through the process of Example 1.

선옥균Jade 만들기 to make

1. 전통 발효식품인 김치, 간장, 고추장, 된장, 청국장, 젓갈 등에서 추출한 유산균, 효모균 및 광합성세균 및 고초균을 포함한 유효미생물을 설탕 또는 당밀을 먹이원을 하여 각각 배양한다.1. Incubate effective microorganisms including lactobacillus, yeast, and photosynthetic bacteria and Bacillus subtilis extracted from Kimchi, soy sauce, red pepper paste, doenjang, Cheonggukjang, and salted fish, which are traditional fermented foods.

2. 각각 배양된 유산균 10~70중량%, 효모균 10~70중량%, 광합성세균+효모균(광합성세균과 효모균을 1:1로 혼합한 것) 1~40중량%, 고초균 10~70중량%로 혼합한 균과 설탕을 1:1 중량비율로 혼합하여 혼합물을 만든다.2. 10 to 70% by weight of lactic acid bacteria, 10 to 70% by weight of yeast, 1 to 40% by weight of photosynthetic bacteria + yeast (1: 1 mixture of photosynthetic bacteria and yeast), 10 to 70% by weight of Bacillus subtilis Mixed bacteria and sugars are mixed in a 1: 1 weight ratio to form a mixture.

3. 상기 혼합물을 더 이상의 배지 공급 없이 20~40℃에서 2 ~ 6개월 배양하여 선옥균을 만든다.
3. The mixture is incubated at 20-40 ° C. for 2-6 months without further supply of medium to form the jade.

지용성비타민을 함유한 천연물로는 시금치, 냉이, 부추, 고구마, 콩, 수박, 앵두, 미나리, 효모, 통밀, 현미, 콩, 땅콩, 뽕잎, 팥, 삼백초, 흑임자, 검은콩, 마늘, 마 및 대추 등을 사용하고, 수용성비타민을 함유한 천연물은 애엽, 녹차, 맥아, 호라복, 율자, 마고, 감태, 곤포, 호박씨, 진피, 소엽, 당귀, 홍삼, 계피, 구기자, 오미자, 산약, 감초, 생강, 복분자, 삼지구엽초, 산수유, 석류, 민들레 등을 사용하는데, 이외에 비타민을 함유한 다른 천연물과 한약재를 포함할 수 있다. Natural products containing fat-soluble vitamins include spinach, horseradish, leek, sweet potato, soybean, watermelon, cherry, buttercup, yeast, whole wheat, brown rice, soybean, peanut, mulberry leaf, red beans, triticale, black sesame seed, black bean, garlic, hemp and jujube Natural products containing water-soluble vitamins include leaflets, green tea, malt, horseradish, yulja, margot, Ecklonia cauliflower, bales, pumpkin seeds, dermis, leaflets, Angelica, red ginseng, cinnamon, goji berry, Schisandra chinensis, Chinese medicine, licorice, ginger , Bokbunja, trigeminal vinegar, cornus, pomegranate, dandelion and the like, in addition to other natural products containing vitamins and herbal medicines.

위에서 언급한 천연물을 분말로 하여 선옥균과 혼합하여 발효한다. 천연물은 각각 효과가 나타나는 발효온도와 발효기간이 다르기 때문에 혼합하여 발효하지 아니하고 각각의 지용성비타민 천연물과 수용성비타민 천연물을 따로 발효한 후, 건조하고 분쇄하여 각각의 분말을 얻어 적절한 배합비율로 혼합하고 다시 발효하여 비타민 조성물을 만들 수 있다.
Fermented by mixing the above-mentioned natural products as powder and mixed with jade. Since natural products have different fermentation temperatures and fermentation periods, they are not mixed and fermented. Instead, the fat-soluble vitamins and water-soluble vitamins are fermented separately, and then dried and pulverized to obtain respective powders. It can be fermented to make a vitamin composition.

발효 Fermentation 지용성비타민Fat-soluble vitamins 만들기 to make

1. 시금치, 냉이, 부추, 고구마, 콩, 수박, 앵두, 미나리, 효모, 통밀, 현미, 콩, 땅콩, 뽕잎, 팥, 삼백초, 흑임자, 검은콩, 마늘, 마 및 대추 등의 원료를 선별하여 협잡물을 제거하고 정제수로 세척한다.1. Select raw materials such as spinach, horseradish, leek, sweet potato, soybean, watermelon, cherry, buttercup, yeast, whole wheat, brown rice, soybean, peanut, mulberry leaf, red bean, triticale, black sesame seed, black bean, garlic, hemp and jujube Remove contaminants and wash with purified water.

2. 상기 천연물을 건조하고 분쇄하여 원료 특성에 적합한 분말을 만든다. 분쇄 입경은 타일러 표준체로 120~160 메시의 크기로 분쇄한다.2. The natural product is dried and pulverized to make a powder suitable for raw material properties. Grinding particle diameter is crushed to the size of 120 ~ 160 mesh with Tyler standard.

3. 천연물의 분말 특성에 적합하도록 각각 따로 또는 혼합하여 선옥균과 함께 발효한다.3. Ferment together with the jade bacteria, either separately or mixed, to suit the powder properties of the natural product.

각각의 분말 100g에 대하여 물 100ℓ와 실시예 1에서 제조한 선옥균 100g 및 당밀(설탕) 100g의 비율로 혼합하여 발효약탕기에서 20~70℃에서 2~30일 발효시킨다. For 100 g of each powder, the mixture was mixed at a ratio of 100 l of water, 100 g of jade, and 100 mol of molasses (sugar) prepared in Example 1, and fermented at 20-70 ° C. for 2-30 days in a fermentation drug bath.

4. 발효액을 약 1주일간의 건조과정을 거쳐 수분함량을 5% 이하로 하여 각각의 지용성비타민 분말을 제조한다.4. After the fermentation broth is dried for about 1 week, the fat-soluble vitamin powder is prepared with the moisture content of 5% or less.

5. 따로 발효된 각 분말을 적정 비율로 혼합하고 혼합 분말에 대하여 선옥균을 30% 중량비로 혼합하여 20?75℃에서 3~20 일간 다시 발효시킨다. 이때 처방목적에 따라 한약재를 추가할 수 있다.5. Separate each fermented powder in an appropriate ratio, mix the fertilizer with 30% weight ratio with respect to the mixed powder and ferment again at 20 ~ 75 ℃ for 3 ~ 20 days. At this time, herbal medicines can be added according to the purpose of prescription.

6. 혼합 분말 발효액을 약 1주일간의 건조과정을 거쳐 수분함량을 5% 이하로 하여 지용성비타민 분말을 제조한다.
6. The mixed powder fermentation broth is dried for about 1 week to make fat soluble vitamin powder with water content of 5% or less.

발효 Fermentation 수용성비타민Water Soluble Vitamin 만들기 to make

1. 애엽, 녹차, 맥아, 호라복, 율자, 마고, 감태, 곤포, 호박씨, 진피, 소엽, 당귀, 홍삼, 계피, 구기자, 오미자, 산약, 감초, 생강, 복분자, 삼지구엽초, 산수유, 석류, 민들레 등의 원료를 선별하여 협잡물을 제거하고 정제수로 세척한다.1. Green tea, green tea, malt, horseradish, yulja, margot, Ecklonia cauliflower, packing, pumpkin seed, dermis, lobule, Angelica, red ginseng, cinnamon, wolfberry, Schisandra chinensis, Chinese medicine, licorice, ginger, bokbunja, trifoliar leaf, cornus, pomegranate, Select raw materials such as dandelion to remove impurities and wash with purified water.

2. 상기 천연물을 건조하고 분쇄하여 원료 특성에 적합한 분말을 만든다. 분쇄 입경은 타일러 표준체로 120~160 메시의 크기로 분쇄한다.2. The natural product is dried and pulverized to make a powder suitable for raw material properties. Grinding particle diameter is crushed to the size of 120 ~ 160 mesh with Tyler standard.

3. 천연물의 분말 특성에 적합하도록 각각 따로 또는 혼합하여 선옥균과 함께 발효한다.3. Ferment together with the jade bacteria, either separately or mixed, to suit the powder properties of the natural product.

각각의 분말 100g에 대하여 물 100ℓ와 실시예 1에서 제조한 선옥균 100g 및 당밀(설탕) 100g의 비율로 혼합하여 발효약탕기에서 20~70℃에서 2~30일 발효시킨다. For 100 g of each powder, the mixture was mixed at a ratio of 100 l of water, 100 g of jade, and 100 mol of molasses (sugar) prepared in Example 1, and fermented at 20-70 ° C. for 2-30 days in a fermentation drug bath.

4. 발효액을 약 1주일간의 건조과정을 거쳐 수분함량을 5% 이하로 하여 각각의 수용성비타민 분말을 제조한다.4. After the fermentation broth is dried for about 1 week, the water content is 5% or less to prepare each water-soluble vitamin powder.

5. 따로 발효된 각 분말을 적정 비율로 혼합하고 혼합 분말에 대하여 선옥균을 30% 중량비로 혼합하여 20?75℃에서 3~20일간 다시 발효시킨다. 이때 처방목적에 따라 한약재를 추가할 수 있다.5. Separate each fermented powder in an appropriate ratio, mix the fertilizer with 30% weight ratio with respect to the mixed powder and ferment again at 20-75 ℃ for 3-20 days. At this time, herbal medicines can be added according to the purpose of prescription.

6. 혼합 분말 발효액을 약 1주일간의 건조과정을 거쳐 수분함량을 5% 이하로 하여 수용성 비타민 분말을 제조한다.
6. The mixed powder fermentation broth is dried for about 1 week to prepare water-soluble vitamin powder with water content less than 5%.

발효 분말의 혼합비율은 시금치 0.1~30 중량%, 냉이 0.1~30 중량%, 부추 0.1~30 중량%, 고구마 1~30 중량%, 콩 1~50 중량%, 수박 0.1~30 중량%, 앵두 0.1~30 중량%, 미나리 0.1~30 중량%, 통밀 1~30 중량%, 현미 1~30 중량%, 땅콩 1~30 중량%, 뽕잎 0.1~30 중량%, 팥 0.1~30 중량%, 삼백초 0.1~30 중량%, 흑임자 0.1~30 중량%, 검은콩 0.1~30 중량%, 마늘 1~30 중량%, 마 1~30 중량%, 대추 0.1~30 중량%, 애엽 0.1~30 중량%, 녹차 0.1~30 중량%, 맥아 0.1~30 중량%, 호라복 0.1~30 중량%, 율자 0.1~30 중량%, 마고 0.1~30 중량%, 감태 0.1~30 중량%, 곤포 0.1~30 중량%, 호박씨 1~30 중량%, 진피 1~30 중량%, 소엽 0.1~30 중량%, 당귀 0.1~30 중량%, 홍삼 1~30 중량%, 계피 0.1~30 중량%, 구기자 0.1~30 중량%, 오미자 0.1~30 중량%, 산약 0.1~30 중량%, 감초 0.1~30 중량%, 생강 0.1~30 중량%, 복분자 0.1~30 중량%, 삼지구엽초 0.1~30 중량%, 산수유 0.1~30 중량%, 석류 0.1~30 중량%, 민들레 0.1~30 중량%로 한다.
The mixing ratio of the fermented powder is 0.1-30% by weight of spinach, 0.1-30% by weight of corn, 0.1-30% by weight of leek, 1-30% by weight of sweet potatoes, 1-50% by weight of beans, 0.1-30% by weight of watermelon, cherry 0.1 ~ 30% by weight, buttercup 0.1-30% by weight, whole wheat 1-30% by weight, brown rice 1-30% by weight, peanuts 1-30% by weight, mulberry leaves 0.1-30% by weight, red beans 0.1-30% by weight, 300 seconds 0.1- 30% by weight, black sesame 0.1-30%, black beans 0.1-30%, garlic 1-30%, hemp 1-30%, jujube 0.1-30%, young leaf 0.1-30%, green tea 0.1 ~ 30% by weight, malt 0.1-30% by weight, 0.1-30% by weight, 0.1-30% by weight, 0.1-30% by weight, Ecklonia 0.1-30% by weight, 0.1-30% by weight, pumpkin seeds 1- 30 wt%, dermis 1-30 wt%, leaflet 0.1-30 wt%, Angelica 0.1-30 wt%, red ginseng 1-30 wt%, cinnamon 0.1-30 wt%, wolfberry 0.1-30 wt%, Schisandra chinensis 0.1-30 Weight%, Acidic 0.1-30%, Licorice 0.1-30%, Ginger 0.1-30%, Bokbunja 0.1-30%, Trifolium vinegar 0.1-30%, Cornus 0.1-30%, Pomegranate 0 .1 to 30% by weight, dandelion to 0.1 to 30% by weight.

발효 종합비타민 만들기Fermentation multivitamin making

지용성비타민과 수용성비타민을 모두 포함한 본 발명의 바람직한 실시 예로서 실시예 2 및 실시예 3의 단계 5의 혼합 비율은 다음 표 1과 같은 비율로 혼합하여 종합비타민 조성물을 만든다.As a preferred embodiment of the present invention including both fat-soluble vitamins and water-soluble vitamins, the mixing ratios of Step 2 of Example 2 and Example 3 are mixed in the ratio as shown in Table 1 below to make a multivitamin composition.

한약재 Herbal medicine 함량 content 중량 % weight % 유산균 Lactobacillus 약 3.2 x 107 (500mg)3.2 x 10 7 (500mg) 10.0 10.0 효모 leaven 약 2.4 x 108 (500mg)2.4 x 10 8 (500mg) 10.0 10.0 광합성세균  Photosynthetic bacteria 약 1.4 x 107 (500mg)1.4 x 10 7 (500mg) 10.0 10.0 천연물 Natural products 함량content 중량%weight% 천연물 Natural products 함량 content 중량 % weight % 시금치spinach 50mg50 mg 1.0 1.0 고구마sweet potato 50mg 50 mg 1.0 1.0 냉이Horseradish 50mg50 mg 1.0 1.0 콩bean 500mg 500 mg 10.0 10.0 부추 chives 50mg50 mg 1.0 1.0 앵두Cherry 50mg 50 mg 1.0 1.0 미나리Buttercup 50mg50 mg 1.0 1.0 통밀Whole wheat 50mg 50 mg 1.0 1.0 현미Brown rice 50mg50 mg 1.0 1.0 녹차green tea 100mg 100 mg 2.0 2.0 땅콩peanut 50mg50 mg 1.0 1.0 맥아malt 50mg 50 mg 1.0 1.0 뽕잎Mulberry leaf 50mg50 mg 1.0 1.0 호라복Horabok 50mg 50 mg 1.0 1.0 팥red bean 50mg50 mg 1.0 1.0 율자Ruler 50mg 50 mg 1.0 1.0 삼백초Three hundred seconds 50mg50 mg 1.0 1.0 마고 Margot 50mg 50 mg 1.0 1.0 흑임자Black man 50mg50 mg 1.0 1.0 감태Ecklonia 50mg 50 mg 1.0 1.0 검은콩Black Beans 50mg50 mg 1.0 1.0 곤포bale 50mg 50 mg 1.0 1.0 마늘garlic 50mg50 mg 1.0 1.0 호박씨Pumpkin seeds 200mg 200 mg 2.0 2.0 마hemp 50mg50 mg 1.0 1.0 진피dermis 50mg 50 mg 1.0 1.0 대추Jujube 50mg50 mg 1.0 1.0 소엽Leaflets 50mg 50 mg 1.0 1.0 애엽Love 50mg50 mg 1.0 1.0 당귀Donkey 50mg 50 mg 1.0 1.0 계피cinnamon 50mg50 mg 1.0 1.0 홍삼Red ginseng 200mg 200 mg 2.0 2.0 구기자Gugija 100mg100 mg 2.0 2.0 복분자Bokbunja 200mg 200 mg 2.0 2.0 오미자Schisandra 100mg100 mg 2.0 2.0 삼지구엽초Trilobite vinegar 200mg 200 mg 2.0 2.0 산약Medicine 100mg100 mg 1.0 1.0 산수유Cornus 100mg 100 mg 2.0 2.0 감초licorice 100mg100 mg 1.0 1.0 석류Pomegranate 100mg 100 mg 2.0 2.0 생강ginger 50mg50 mg 1.0 1.0 민들레dandelion 50mg 50 mg 1.0 1.0 당밀molasses 500mg500 mg 10.0 10.0 정제수Purified water 적량 Suitable amount

본 발명에 따른 발효 천연비타민 조성물은 항산화, 항암, 면역증진, 혈행개선, 생리활성 증가로 우리 몸에 종합비타민의 역할을 하는 약품 및 건강식품에 들어가는 각종 가공품의 원료로도 활용할 수 있다. 특히, 본 발명에 이용하는 선옥균은 전통 발효식품에서 추출한 것이기 때문에 식품에 첨가되어도 부작용이 없으므로 다양한 식품 등에 활용할 수 있다.Fermented natural vitamin composition according to the present invention can also be used as a raw material of various processed products to enter the drugs and health foods that play a role of multivitamin in our body by antioxidant, anticancer, immune enhancement, blood circulation improvement, physiological activity increase. In particular, because the jade jade bacteria used in the present invention is extracted from traditional fermented foods, there is no side effect even when added to the food can be utilized in various foods and the like.

Claims (7)

(1) 전통발효식품인 김치, 간장, 고추장, 된장, 청국장, 젓갈에서 추출한 유산균, 효모균, 광합성세균+효모균(광합성세균과 효모균을 1:1 중량비로 혼합한 것) 및 고초균을 각각 따로 배양하는 단계
(2) 각 배양된 균들을 소정 비율로 혼합하고 설탕 또는 당밀을 첨가한 혼합물을 다시 배양하여 선옥균(善玉菌)을 만드는 단계
(3) 지용성비타민을 함유한 천연물과 수용성비타민을 함유한 천연물을 각각 선별 세척하여 건조하고 분쇄하여 각각의 분말로 만드는 단계
(4) 상기 (3)단계에서 제조된 각 분말을 상기 (2)단계에서 제조한 선옥균과 소정 비율로 혼합하여 발효약탕기에서 발효시키고 건조하여 분말을 만드는 단계
(5) 상기 (4)단계에서 제조한 각 발효 분말을 소정 비율로 혼합하고 혼합 분말에 대하여 선옥균을 30% 중량비로 혼합하여 발효약탕기에서 발효시키고 건조하여 분말을 만드는 단계를 포함하는 발효 천연비타민 제조방법(1) Lactic acid bacteria, yeasts, photosynthetic bacteria + yeasts (mixed photosynthetic bacteria and yeasts in 1: 1 weight ratio) and Bacillus subtilis, which are traditionally fermented foods such as kimchi, soy sauce, red pepper paste, soybean paste, cheonggukjang, salted fish step
(2) mixing each cultured bacteria in a predetermined ratio and re-cultivating the mixture added with sugar or molasses to make jade jade (善 玉 菌)
(3) Selectively washing natural products containing fat-soluble vitamins and natural products containing water-soluble vitamins, drying and pulverizing them into respective powders.
(4) mixing each powder prepared in step (3) with the jade bacteria prepared in step (2) in a predetermined ratio to ferment in a fermentation drug bath and dry to make powder
(5) fermentation natural vitamin preparation comprising the step of mixing each fermentation powder prepared in step (4) in a predetermined ratio and mixing the jade okyun bacteria in a 30% weight ratio with respect to the mixed powder to ferment in a fermentation drug bath and dry to make powder Way 제1항에 있어서, 지용성비타민을 함유한 천연물은 시금치, 냉이, 부추, 고구마, 콩, 수박, 앵두, 미나리, 효모, 통밀, 현미, 콩, 땅콩, 뽕잎, 팥, 삼백초, 흑임자, 검은콩, 마늘, 마, 대추를 포함하는 것을 특징으로 하는 발효 천연비타민 제조방법The natural product containing fat-soluble vitamins includes spinach, wasabi, leek, sweet potato, soybean, watermelon, cherry, buttercup, yeast, whole wheat, brown rice, soybean, peanut, mulberry leaf, red bean, triticale, black sesame seed, black bean, Fermented natural vitamin production method characterized in that it comprises garlic, hemp, jujube 제1항에 있어서, 수용성비타민을 함유한 천연물은 애엽, 녹차, 맥아, 호라복, 율자, 마고, 감태, 곤포, 호박씨, 진피, 소엽, 당귀, 홍삼, 계피, 구기자, 오미자, 산약, 감초, 생강, 복분자, 삼지구엽초, 산수유, 석류, 민들레를 포함하는 것을 특징으로 하는 발효 천연비타민 제조방법The natural product containing water-soluble vitamins of claim 1 is green leaf, green tea, malt, horseradish, yulja, margot, Ecklonia cauliflower, bale, pumpkin seed, dermis, lobule, Angelica, red ginseng, cinnamon, goji berry, Schisandra chinensis, Chinese medicine, licorice, Fermented natural vitamin production method comprising ginger, bokbunja, trigeminal vinegar, cornus, pomegranate, dandelion 제1항에 있어서, 상기 (5)단계의 발효 분말의 혼합비율은 시금치 0.1~30 중량%, 냉이 0.1~30 중량%, 부추 0.1~30 중량%, 고구마 1~30 중량%, 콩 1~50 중량%, 수박 0.1~30 중량%, 앵두 0.1~30 중량%, 미나리 0.1~30 중량%, 통밀 1~30 중량%, 현미 1~30 중량%, 땅콩 1~30 중량%, 뽕잎 0.1~30 중량%, 팥 0.1~30 중량%, 삼백초 0.1~30 중량%, 흑임자 0.1~30 중량%, 검은콩 0.1~30 중량%, 마늘 1~30 중량%, 마 1~30 중량%, 대추 0.1~30 중량%, 애엽 0.1~30 중량%, 녹차 0.1~30 중량%, 맥아 0.1~30 중량%, 호라복 0.1~30 중량%, 율자 0.1~30 중량%, 마고 0.1~30 중량%, 감태 0.1~30 중량%, 곤포 0.1~30 중량%, 호박씨 1~30 중량%, 진피 1~30 중량%, 소엽 0.1~30 중량%, 당귀 0.1~30 중량%, 홍삼 1~30 중량%, 계피 0.1~30 중량%, 구기자 0.1~30 중량%, 오미자 0.1~30 중량%, 산약 0.1~30 중량%, 감초 0.1~30 중량%, 생강 0.1~30 중량%, 복분자 0.1~30 중량%, 삼지구엽초 0.1~30 중량%, 산수유 0.1~30 중량%, 석류 0.1~30 중량%, 민들레 0.1~30 중량%로 하는 것을 특징으로 하는 발효 천연비타민 제조방법According to claim 1, wherein the mixing ratio of the fermentation powder of step (5) is 0.1-30% by weight of spinach, 0.1-30% by weight of corn, 0.1-30% by weight of leek, 1-30% by weight of sweet potatoes, beans 1-50 Weight%, Watermelon 0.1-30%, Cherry 0.1-30%, Buttercup 0.1-30%, Whole wheat 1-30%, Brown rice 1-30%, Peanuts 1-30%, Mulberry leaves 0.1-30% %, Red beans 0.1-30%, Three hundred seconds 0.1-30%, Black sesame 0.1-30%, Black beans 0.1-30%, Garlic 1-30%, Hemp 1-30%, Jujube 0.1-30% %, Leaf 0.1-30% by weight, green tea 0.1-30% by weight, malt 0.1-30% by weight, jorabock 0.1-30% by weight, 0.1% -30% by weight, margot 0.1-30% by weight, Ecklonia 0.1-30% by weight %, Packing 0.1-30%, pumpkin seeds 1-30%, dermis 1-30%, leaflet 0.1-30%, donkey 0.1-30%, red ginseng 1-30%, cinnamon 0.1-30% , 0.1-30% by weight of wolfberry, 0.1-30% by weight of Schisandra chinensis, 0.1-30% by weight of acid, 0.1-30% by weight of licorice, 0.1-30% by weight of ginger, 0.1-30% by weight of Bokbunja, 0.1-30% % By weight, 0.1 to 30 Cornus method into effect natural vitamin prepared which comprises in weight percent, 0.1 to 30% by weight of pomegranate, dandelion 0.1 to 30% by weight 제1항에 있어서, 상기 (4)단계 및 (5)단계에서 발효온도는 20 ? 75℃이고 발효기간은 3 ~ 20 일인 것을 특징으로 하는 발효 천연비타민 제조방법The fermentation temperature of claim 1, wherein the fermentation temperature is 20? Fermentation natural vitamin production method, characterized in that 75 ℃ and the fermentation period is 3 to 20 days 제1항 내지 제5항 중 어느 한 항의 제조방법으로 제조된 발효 천연비타민 조성물Fermented natural vitamin composition prepared by the method of any one of claims 1 to 5 제6항의 발효 천연비타민 조성물을 첨가물로 사용한 가공식품Processed food using the fermented natural vitamin composition of claim 6 as an additive
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