KR20130115523A - Method for preparing composition comprising fermented by using of curcuma longa l - Google Patents

Abstract

PURPOSE: A production method of a fermented product is provided to economically mass produce the fermented product for useful components of Curcumae longa to be easily absorbed to the human body. CONSTITUTION: Curcumae longa is cut into 1-3 mm, and rice straws are washed and dried. The Curcumae longa is layered inside the rice straws to obtain a medium. A first bio-reaction is conducted with the medium to obtain a Curcumae longa fermented product. The Curcumae longa fermented product is sterilized by using an autoclave, and crushed. The Curcumae longa fermented powder is mixed with mushroom strains, and a second bio-reaction is conducted with the mixture to obtain a Curcumae longa fermented product. The Curcumae longa fermented product is sterilized by using the autoclave. The fermented product is concentrated into 25-60 Brix. The concentrate is dried into the water content of 5-7% using a spray drier. [Reference numerals] (AA) Cut Curcumae longa and wash/dry rice straws; (BB) Layer Curcumae longa inside the rice straws to obtain a medium; (CC) Conduct a first bio-reaction to obtain a Curcumae longa fermented product; (DD) Sterilize soil microorganism in rice straws; (EE) Crush Curcumae longa fermented product to produce fermented powder; (FF) Inject mushroom strains to produce fermented mixture; (GG) Conduct a second bio-reaction (in liquid) to produce fermented product; (HH) Filter/concentrate; (II) Spray dry/raw material completion; (JJ) Product application

Description

Method for preparing fermentation product using turmeric {Method for preparing composition comprising fermented by using of Curcuma longa L}

The present invention relates to a method for producing a fermentation product using turmeric, and more specifically, to obtain a fermentation product through fermentation bioprocess through the first and second steps using turmeric microorganisms, food ingredients, cosmetic raw materials, It relates to a method for producing a fermentation product using turmeric which can be utilized for drinking raw materials, sauce raw materials, tteokbokki rice cakes, functional food raw materials and pharmaceutical external preparation raw materials.

Generally, turmeric (Curcuma longa L.) is a perennial herbaceous plant belonging to the family Ginger, which is similar in appearance to turmeric but has both smooth features on both sides of the leaves. It is grown and cultivated in South China, India, Okinawa, and Southeast Asia. Turmeric has been used as a medicinal herb, dye, spice and food coloring since it was cultivated since BC. It is a raw material of Indian curry. In ancient China and European countries, it was used as a health drink and tea for nobles and royalty. In Japan, turmeric is used as a radish coloring material, and it is grown as a special crop in Okinawa, Japan, which is known as the world longevity village.

It is recorded in Sejong Silokjiji, which was already cultivated in the early Joseon Dynasty, Luoyang, and Suncheon in Korea, and in the New Jeungdong-gu Yeojiseungram, which was used a little later, Sunchang, It is recorded that it was cultivated in Gokseong, Imsil, Gwangyang, and Northeast. Since then, it has been cultivated from Jindo to the present day due to the rich soil and mild climate conditions. Recently, a cultivation method using a house was developed and proved that it can be grown throughout sub-Seoul.

On the other hand, according to the recent studies of turmeric, yellow pigment curcumin, a major component of turmeric, is known to play an antioxidant and cytoprotective role (Chatcrjrr et al., 1999). It has been reported to protect against eggplant peroxidation-related diseases (Prriyadarsini, 1997). Many studies have been actively conducted on such curcumin and a number of papers have been published. Representative papers include antioxidant (Kang et al., 1998; Selvam et al., 1995; Jeong et al., 2004), anticancer (Ryu et al., 2005; Khar et al., 1995), antivirus ( Mazumder et al., 1995), anti-inflammatory (Ammon & Wahl, 1991; Gupta & Gahsh, 1999), hypolipidemic and anti-inflammatory activity (Kim, 2001), antiangiogenic activity associated with cancer cell proliferation (Sung et al. , 1999), ccfotaxine et al. (Lee et al., 1990), which have been shown to lower the level of cholesterol accumulated in the liver and have effects on the liver and nervous system.

In addition, Dongbogam (東 醫 寶 鑑) is described as a turmeric item, "Communication, release the crying things to release the heat of the blood and heal the blood. It works when you have pain in your chest and sides. Mental confusion caused by fever, hemorrhage, nosebleeds, hematuria, jaundice, etc., and is used for rapid or hemorrhoids. Is recorded in one shot.

Turmeric with various effects as described above is currently used as a curry raw material as a food raw material, due to the unique bitterness and odor is not used in various ways other than curry. As a method for eliminating the bitterness and odor characteristic of turmeric, a typical fermentation method may be cited. The following prior art is related to the method of fermenting and processing turmeric.

As a related art, Korean Patent Publication No. 10-0565989, "Fully fermented method and a method of manufacturing a food composition containing turmeric as a main material," presents a method for fermenting by inoculating sulfur powder in turmeric powder, and Korean Registered Patent Publication No. 10-0842022, "Method for producing turmeric fermentation extract," discloses a method for fermenting a mixture of brown sugar and black yeast bacteria in a concentrate obtained by concentrating turmeric.

However, all of the above prior art documents disclose a method of eliminating bitter taste and odor of turmeric through fermentation process, but are merely presented as a method of fermentation by inoculating black rice germ or yellow soup, and effective of turmeric by various fermentation methods. There is no suggestion on how to extract ingredients in their entirety, which shows their limitations in utilizing them.

Korean Registered Patent Publication No. 10-0565989 "Method of fermentation and manufacturing method of food composition based on turmeric" Korean Patent Publication No. 10-0842022 "Method of manufacturing turmeric fermentation extract"

An object of the present invention for fundamentally improving the conventional problems as described above, the fermentation product obtained through the fermentation bioprocess through the primary and secondary fermentation using turmeric microorganisms to improve the difficult part of the formulation contains a useful ingredient It is easy to change the formulation freely with various raw materials such as food raw materials, cosmetic raw materials, drinking raw materials, sauce raw materials, tteokbokki rice cakes, functional food raw materials, and pharmaceutical external preparation raw materials, and the useful ingredients of turmeric are easily absorbed into the body without objection to the human body. It is to provide a method for producing a fermentation product using turmeric which can mass-produce a large amount of high added material at low cost.

The present invention for achieving the above object, the first step to prepare to have a moisture content 20% by washing the rice straw after cutting into 1 ~ 3mm with turmeric as the main raw material; A second step of generating a medium by laminating layers of turmeric layered between the straws of the first step; A third step of producing turmeric fermentation product through a first bioreaction on the medium of the second step in an enclosed space; A fourth step of sterilizing the soil microorganisms using the rapid fermentation product of the turmeric fermentation product of the third step and then pulverizing it into powder; A fifth step of mixing the fermentation powder of the fourth step with the mushroom strain in an incubator to produce a fermentation product through a second bioreaction; A sixth step of sterilizing the mushroom strain using the fermentation product of the fifth step using an outoclave; A seventh step of removing the impurities using a diatomaceous earth filter and then heating the fermentation product of the sixth step to concentrate to have 25 to 60 Brix; And an eighth step of drying the fermentation product of the seventh step to have a water content of 5 to 7% by using a spray dryer.

At this time, the second step according to the present invention is to prepare 20 to 40wt% turmeric and 60 to 80wt% turmeric to produce a medium to induce the soil microorganisms in the rice straw to stick to the surface of the turmeric by laying the turmeric and rice straw layered It features.

In addition, the third step according to the present invention is characterized in that the fermentation induces the fermentation of soil microorganisms in the enclosed space maintaining the temperature of 25 ~ 38 ℃, humidity 60 ~ 85%, characterized in that do.

In addition, the fourth step according to the present invention sterilizes the soil microorganisms added to the first bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ by using a rapid sterilization apparatus (Outoclave), 10 using a grinder Characterized in that the fermentation powder of ~ 30 mesh to produce.

In addition, the fifth step according to the present invention is a mushroom strain (Phellinus linteus), cloud mushroom (Coriolus versicolor) which is a mushroom strain under the conditions of keeping the fermentation powder at a temperature of 25-40 ° C. and a humidity of 60-85%. Cultured so that the population of ⁺⁴ ~ 10 ⁺⁷ to 5 ~ 20% of the nitrogen source was mixed and mixed, and then fermented by a secondary bioreaction at no pressure to produce a liquefied fermentation product.

In addition, the sixth step according to the present invention is characterized in that the sterilized mushroom strains added to the second bioreaction for 10-30 minutes at 121 ℃ ~ 132 ℃ temperature using a fast sterilization (Outoclave) do.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above configuration and operation, according to the present invention, fermented products are obtained through fermentation bioprocesses through primary and secondary fermentation using microorganisms to improve difficult parts of the formulation, including food ingredients containing useful ingredients. It is easy to change the formulation freely with various raw materials such as cosmetic raw materials, drinking raw materials, source raw materials, tteokbokki rice cakes, functional food raw materials and pharmaceutical external preparation raw materials.

In addition, it provides the effect of mass production of high value-added material at low cost so that useful components of turmeric can be easily absorbed into the body without objection.

1 is a general flow diagram for producing a fermentation composition using turmeric in accordance with the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method for producing a fermentation product using turmeric, briefly describing the preparation method, turmeric fragment, rice straw washing / drying, medium production, fermentation by primary bioreaction, sterilization, crushing / crushing , Fermented product is prepared by adding mushroom strain, liquid fermentation by secondary bioreaction, filtration, concentration, and drying.

The first step of the present invention is to cut into 1 ~ 3mm with turmeric as the main raw material, and then to wash the rice straw is prepared to have a moisture content of 20%. The first step is to wash / wash or wash / dry the raw materials (suspension and rice straw) respectively.The turmeric is washed and dried to be cut, and the rice straw is washed and dried to improve the quality and productivity. The step introduces an automated device.

Meanwhile, in the first step, turmeric and rice straw are naturally dried, but if necessary, the turmeric may be able to perform a rapid freeze-drying process as it takes a long time to dry. Here, in the first step, the turmeric is washed and naturally dried, and then cut into 1 ~ 3mm thickness using a fine cutter (or cutter). The rice straw is washed and then dried to produce a moisture content of 20%, which is washed clean and dried with a slight moisture (moisture) when touched by hand. .

The second step of the present invention to produce a medium by laminating a stack of turmeric between the straw of the first step. The second step is a medium generation step for producing a medium, and in particular, it is preferable to automate the process for quality stability in producing a medium. In other words, medium production is to create an environment for the first bioreaction using turmeric and rice straw.

At this time, the second step according to the present invention prepares 20 to 40 wt% of turmeric and 60 to 80 wt% of rice straw to produce a medium that induces soil microorganisms in rice straw to stick to the surface of turmeric by placing the turmeric and rice straw in layers. This is prepared by cutting 20 ~ 40wt% turmeric and 60 ~ 80wt% rice straw with 20% moisture content, and then laminating the turmeric and rice straw to produce a medium.

Here, producing the medium is the activity of the soil microorganisms in rice straw during the first biological process to be described later to induce fermentation activity by sticking to the surface of the fine turmeric turmeric, which uses microorganisms due to the strong antibacterial activity of turmeric Since fermentation products are very difficult to obtain, they aim to create a special environment in order to harness the power of powerful soil microorganisms.

In the third step of the present invention, the fermentation product is produced through the first bioreaction in the medium of the second step in an enclosed space. The third step is a fermentation step to produce the turmeric fermentation product, through the first bioreaction of the medium in a confined space to produce the turmeric fermentation product, and to automate the process for quality stability. Here, the enclosed space refers to a place where the temperature and humidity can be automatically adjusted to allow the growth and fermentation of microorganisms at the same time.

At this time, the third step according to the present invention induces the fermentation in a sealed space that maintains the medium temperature of 25 ~ 38 ℃, humidity 60 ~ 85% to produce a turmeric fermented fermented soil microorganisms. This is semi-aerobic management, the medium is 25 ~ 38 ℃, humidity 60 ~ 85% automatically put into a closed space that is managed to induce soil microorganisms to stick to the turmeric to produce turmeric fermentation.

That is, during the first bioreaction, the microorganisms are used to naturally use the soil microorganisms used to make meju or Cheonggukjang, and the moisture content of rice straw is increased by 20% through the first step to make the activity of soil microorganisms in rice straw active. It is limited to. Microorganisms in rice straw will induce fermentation by sticking to the surface of fine turmeric when temperature and humidity are appropriate. Here, turmeric has a strong antimicrobial power, so most of the microorganisms do not corrupt the turmeric, so it is very difficult to obtain fermentation products of turmeric using microorganisms without sophistication of certain microorganisms, so they borrow the strength of strong microorganisms. That's it. On the turmeric on which bioprocess is completed, it is regarded as a suitable time when fermentation is completed when white mycelium covers the surface.

At this time, the soil microorganisms of rice straw used in the first bioreaction in the present invention may be used strains of the genus Aspergillus oryzae, Bacillus, Lactobacillus, Streptomyces, Micromonospora.

On the other hand, the soil microorganism to be used in the present invention is recognized as the most important microorganisms in the industry due to the diversity of chemical structure and species, especially in secondary metabolites. Metabolites are classified into primary metabolites and secondary metabolites. Primary metabolites are substances that play a fundamental role in living organisms such as processed amino acids, saccharides, lipids, and nucleic acids that are commonly found in plants, plants, and microorganisms , Secondary metabolites are various compounds such as alkaloids, terpenes, flavonoids and antibiotics, which are mainly found in plants and microorganisms, and they are becoming useful as medicines, fragrances, raw materials for flavor and functional foods and the like. Soil microorganisms continue to occupy an important place in the biomaterials industry through isolation of new strains and gene function.

In the fourth step of the present invention, the turmeric fermentation product of the third step is sterilized with soil microorganisms using a rapid sterilization apparatus (Outoclave), and then pulverized to produce a powder. The fourth step is a sterilization / grinding step of sterilizing and pulverizing the turmeric fermentation product. In particular, in the pulverization of the turmeric fermentation product, it is preferable to introduce a dedicated automated facility for improving quality and improving productivity. This fermented fermentation product is first produced into a powder using a sterilizer (Outoclave) to sterilize the soil microorganisms and then using a grinder or crusher.

At this time, the fourth step according to the present invention sterilizes the soil microorganisms added to the first bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ by using a sterilization apparatus (Outoclave), 10 using a grinder Produced with ~ 30 mesh fermented powder. This is removed by sterilization at a temperature of 121 ° C. to 132 ° C. for 10 to 30 minutes using a sterilization device (Outoclave) to sterilize soil microorganisms contained in the turmeric fermentation product undergoing the first bioreaction in the third step. . On the other hand, in general, rapid sterilization is used for 10 minutes to 30 minutes at a temperature of 121 ° C., 10 minutes to 30 minutes at 132 ° C., but in the present invention, the treatment temperature is longer than 10 to 30 at a temperature of 121 ° C. to 132 ° C. Treatment for minutes effectively sterilizes soil microorganisms. Subsequently, the sterilized turmeric fermentation product produces a powder of 10 to 30 mesh using a grinder (crusher).

In the fifth step of the present invention, the fermentation powder of the fourth step is mixed with the mushroom strain in an incubator to produce a fermentation product through a second bioreaction. The fifth step is a liquid fermentation step to produce a liquid (liquid) fermentation product, the fermentation product is produced through a second bioreaction of the fermentation powder in an incubator, and the process is automated to stabilize the quality.

At this time, the fifth step according to the present invention is a mushroom strain (Phellinus linteus), cloud mushroom (Coriolus versicolor) which is a mushroom strain under the condition that the fermentation powder maintains the temperature of 25 to 40 ℃, humidity 60 to 85% of the incubator 10 Cultivate the population to ⁺⁴ to 10 ⁺⁷ , mix 5-20% of the nitrogen source, mix, and ferment by secondary bioreaction at no pressure to produce a liquefied fermentation product. The fermented powder, which has been sterilized, is put in an incubator that automatically maintains a temperature of 25 ~ 40 ℃ and a humidity of 60 ~ 85%, and then mushroom mushrooms (Phellinus linteus) and cloud mushroom (Coriolus versicolor) ) Is cultured to a population of 10 ⁺⁴ ~ 10 ⁺⁷ , and then mixed with 5-20% nitrogen source to ferment by secondary bioreaction at no pressure to produce a liquefied fermentation product with secondary metabolites. At this time, the secondary bioreaction is considered as the appropriate time point when the surface temperature of the fermentation powder rises above 60 ℃ in the incubator. Here, the nitrogen source is selected from one of the rice bran, barley flour, bran, and mixed for good bioreaction.

In this case, Ganoderma, Innotus obliquus, Stereum hirustum, Fomes fomentarius, Coriolus sinensis strains may be used instead of the mushroom strains (Phellinus linteus) and cloud mushrooms (Coriolus versicolor) which are mushroom strains used in the secondary bioreaction in the present invention. . Here, the liquefaction (liquid) fermentation step is a process similar to the biodegradable food additives, mineral extracts in the field of material materials, which is a commonly used operation in bioprocess applications.

On the other hand, secondary metabolites produced by basidiomycetes used as microorganisms have characteristics that are not found in other fungi. In other words, mushroom strains (Phellinus linteus) and cloud mushroom (Coriolus versicolor) have many metabolites. The primary metabolites are essential for the survival of living organisms, but their physiological significance has been revealed, but the significance of secondary metabolites is still unclear. Antimicrobials, antimicrobials, enzymatic inhibitors, nucleic acid-related substances, amino acid-related substances, organic acids, phytohormones, and the like. Other physiologically active substances are peptides and protein-based physiologically active substances, which are still unknown, such as substances acting on insects, nematodes, germs, plant growth inhibitors, vitamin B1 breakdown substances and pharmacologically active substances .

The sixth step of the present invention sterilizes the mushroom strain using the fermentation product of the fifth step by using a rapid sterilization apparatus (Outoclave). The fifth step is a sterilization step of sterilizing the fermentation product, and it is recommended to introduce a dedicated automated facility for quality stability and productivity improvement. It sterilizes the mushroom strain using the fermentation product outoclave.

At this time, the sixth step according to the present invention sterilizes the mushroom strain added fermentation products to the secondary bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ using a rapid sterilization (Outoclave). It sterilizes the mushroom strains that were added during the bioreaction for 10-30 minutes at 121 ℃ ~ 132 ℃ temperature using a rapid sterilization (Outoclave) the fermented products undergoing the second bioreaction. On the other hand, in general, rapid sterilization is used for 10 minutes to 30 minutes at a temperature of 121 ° C., 10 minutes to 30 minutes at 132 ° C., but in the present invention, the treatment temperature is longer than 10 to 30 at a temperature of 121 ° C. to 132 ° C. Treatment for minutes effectively sterilizes the mushroom strains.

In the seventh step of the present invention, the fermentation product of the sixth step is concentrated to have 25 to 60 Brix by removing impurities using a diatomaceous earth filter and then heating. The seventh step is a filtration / concentration step for filtrating and concentrating the fermentation product that has been liquid (liquid). Especially, it is preferable to introduce a dedicated automated facility for improving the productivity in filtration and concentration of the fermentation product. The fermentation product is firstly filtered using a diatomaceous filter to concentrate the impurities to a solid content of 25-60 Brix by evaporation.

That is, since the fermented fermentation product that has been fermented is composed of many suspended substances and opaque liquid substances, the diatomaceous filter is used to filter the impurities and maintain the state of the water-soluble substance that is solid and transparent. Concentration refers to the process of heating the solution to the boiling point (boiling point) by evaporation by increasing the concentration of the solution by removing the solvent from the solution , The water content is removed from the solution by vaporization, and the solid content is concentrated to 25 to 60 Brix. This is because the liquid-reacted fermentation products are composed of many suspended substances and opaque liquid substances, so that the solids are substantially filtered to maintain the state of the transparent water-soluble substance.

In the eighth step, which is the last step of the present invention, the fermentation product of the seventh step is dried to have a water content of 5 to 7% by using a spray dryer. Step 8 is a drying / finishing step for drying and completing the concentrated fermentation product. In order to improve the productivity in drying the fermentation product, it is preferable to introduce a dedicated automatic facility.

The water content is 5 ~ 7% to reduce the cost of storing, packing and transporting the concentrated fermentation products, reducing the liquid volume, increasing the concentration of soluble components, increasing the application range, widening the application, and improving storage. Prepare to spray dry powder as possible. In other words, as the concentrated fermented product is dried to a powder using a spray dryer, the cost of storage, packaging, transportation, etc. is reduced while the liquid volume is reduced to increase the concentration of soluble components, thereby increasing the range of application and containing useful ingredients. Various raw materials such as food raw materials, cosmetic raw materials, drinking raw materials, sauce raw materials, tteokbokki rice cakes, functional food raw materials and pharmaceutical external preparation raw materials can be easily changed and provide optimal utility by improving shelf life.

As described above, as fermentation products are obtained by repeating fermentation including the first and second biological reaction steps using turmeric microorganisms, the useful components contained in the turmeric are broken down in small units in the molecular chain of food raw materials. In addition, various formulations such as cosmetic raw materials, drinking raw materials, sauce raw materials, tteokbokki rice cakes, functional food raw materials and pharmaceutical external preparation raw materials can be easily changed freely, so that useful ingredients of turmeric can be easily absorbed into the body without objection to the human body. It is possible to mass produce high value added materials at low cost.

As such, the method for producing a fermentation product of the present invention, for the bulk fermentation process of turmeric, by cutting the turmeric to mix the rice straw to produce a medium, and then subjected to the first bioreaction process using the soil microorganisms in the rice straw, The powder is pulverized into 10 ~ 30 mesh using a grinder, and the fermentation products that have undergone the second bioreaction by adding rice bran and mushroom strain (situation mushroom, cloud mushroom), which are nitrogen sources, are fermented in the first and second stages. In the process, the useful components of turmeric are broken down into small units, so that they are soluble in water, and the dissolved fermentation products induce the production of secondary metabolites, which include food ingredients containing useful ingredients, as well as cosmetic raw materials, drinking raw materials and source raw materials. It provides a composition that can be easily absorbed in the body when used as a raw material for tteokbokki, rice cakes, functional foods, and external pharmaceutical preparations. It can be easy.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

Claims (6)

First step of cutting into 1 ~ 3mm with turmeric as the main raw material, washing the rice straw to have a moisture content of 20%;
A second step of generating a medium by laminating layers of turmeric layered between the straws of the first step;
A third step of producing turmeric fermentation product through a first bioreaction on the medium of the second step in an enclosed space;
A fourth step of sterilizing the soil microorganisms using the rapid fermentation product (Outoclave) of the turmeric fermentation product of the third step, and then pulverizing the fermented powder into fermentation powder;
A fifth step of mixing the fermentation powder of the fourth step with the mushroom strain in an incubator to produce a fermentation product through a second bioreaction;
A sixth step of sterilizing the mushroom strain using the fermentation product of the fifth step using an outoclave;
A seventh step of removing the impurities using a diatomaceous earth filter and then heating the fermentation product of the sixth step to concentrate to have 25 to 60 Brix; And
And an eighth step of drying the fermentation product of the seventh step using a spray dryer to have a water content of 5 to 7%. 8. The method of claim 1,
The second step is prepared by using 20 to 40 wt% turmeric and 60 to 80 wt% of rice straw, using the turmeric to produce a medium that induces the soil microorganisms in the rice straw to stick to the surface of the turmeric by laying the turmeric and rice straw in layers. Process for preparing fermentation product. The method of claim 1,
The third step is a fermentation product using turmeric, characterized in that to induce fermentation in a sealed space that maintains the medium temperature of 25 ~ 38 ℃, humidity 60 ~ 85% to produce a turmeric fermented with soil microorganisms How to prepare. The method of claim 1,
The fourth step sterilizes the soil microorganisms added to the first bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ by using a sterilization apparatus (Outoclave), fermentation powder of 10 ~ 30 mesh using a grinder Method for producing a fermentation product using turmeric, characterized in that to produce as. The method of claim 1,
The fifth step is 10 ⁺⁴ ~ 10 ⁺⁷ mushroom mushrooms (Phellinus linteus), cloud mushrooms (Coriolus versicolor) of the fermented powder under the conditions of maintaining the temperature of 25 ~ 40 ℃, humidity 60 ~ 85% of the incubator Method of producing a fermentation product using turmeric, characterized in that cultured to the population of 5 to 20% by adding a nitrogen source and mixed, and then fermented in a second bioreaction at no pressure to produce a liquefied fermentation product. The method of claim 1,
The sixth step is a fermentation product using turmeric, characterized in that the sterilized mushroom strains added to the secondary bioreaction for 10-30 minutes at a temperature of 121 ℃ ~ 132 ℃ using a rapid sterilization (Outoclave) How to prepare.

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