KR20130121221A - Fucoidan, an enzyme manufacturing method - Google Patents

Abstract

The present invention relates to fucoidan enzyme drink extracted from seaweeds using fermented liquid obtained by adding yeast culture liquid and lactic acid bacterial culture liquid to rice powder and fermenting the mixture to secure the flavor, taste, palatability, and preservation compare to an existing production method. The obtained fermented liquid promotes the fermentation by being used as an enzyme. Through a starter drink production process which obtains clear drink and acetic acid ferments the clear drink to extract fucoidan from the seaweeds, the seaweeds remove the smell of vinegar and alcohol and the vinegar containing weak acidic liquid removes various germs, and the salinity contained in original materials is removed. An extraction method of fucoidan obtains fucoidan enzyme liquid without alcohol by evaporating the alcohol through heating. The fucoidan which is contained in brown seaweeds is polysaccharide and is uneasy to be digested, but through the present invention including a fermentation process, the fucoidan is changed into low molecules so that the human body can easily absorb. [Reference numerals] (AA) Process of producing fermented liquid;(BB) Step of dipping;(CC) Aging step;(DD) Process of fermentated alcoholic beverage;(EE) Process of extracting fucoidan;(FF) Extracting step;(GG) Filtering step;(HH) Evaporating step;(II) Mixing step;(JJ) Red ginseng vinegar mixing step;(KK) Process of producing fucoidan enzyme;(LL) Finish

Description

Fucoidan, an enzyme Manufacturing Method

It relates to a fucoidan health beverage extracted from seaweed using fermented liquor and fermented enzyme as a method of fermentation.

The present invention relates to a brown alga-derived fucoidan,

Seaweed, seaweed, and kelp are known seaweeds known as iodine-containing foods.

Iodine, which prevents the accumulation of absorbed radioactive material and prevents thyroid disease, is abundant in seaweed.

Fucoidan is a slippery component, ie, viscous polysaccharide, contained in 톳, wakame, kelp, Ecklonia cava, mozuku, large silk, etc., and is composed of 2 to 4% fibrous polysaccharide on a dry basis.

Fucoidan is weak in protein and fat but contains many nutrients such as essential minerals and vitamins that are beneficial to the human body such as calcium and jade. In addition, alginic acid and blood pressure lowering action, which inhibits absorption of cholesterol in slippery ingredients, are attracting attention. It is known that laminin etc. are contained.

In addition, the excellent lipolytic effect of Hwangchil extracted from Hwangchil wood was added to the article `` Antiatherogenic activity of Dendropanax morbifera essential oil in rats '' Pharmazie. According to data published in Aug 2009, "Julchil extract reduces levels of total cholesterol, triglycerides and low density cholesterol in the blood, while increasing levels of high density cholesterol (HDL).

1. Antistatic action 2. Liver function improvement 3. Antioxidant action 4. Hard tissue (bone and tooth) regeneration 5. Improving immunity 6. Nerve stability 7. Antibacterial action 8. Cancer cell proliferation suppression function,

"Hwangchil has a unique fragrance called Benzoin and it is essential for mental hygiene by stabilizing human nerves." Jeonnam National University Research Report (Published by Ministry of Science and Technology) 「Diversity of Improvement and Utilization of Hwangchil Tree Resource Technology」

"Natural nerve stabilizer Hwangchil balances the mind and body and balances the central nervous system autonomic hormones. Hwangchil is excellent for balancing broken brains and catching fever caused by excessive energy consumption. It has been regarded as the best in Korea since ancient times as an excellent medicine that balances the brain and books by quickly removing unnecessary elements such as waste, free radicals, inflammation, and soaking. "

In addition, lacquer trees grow in symbiosis with lacquer trees or about 1 to 5 meters away from the lacquer trees.

Looking at the symbiosis with the lacquer tree, the roots are wound together, and if you look closely at this tree growing alone, there is a dead stump next to it.

As a result of surveying 1,000 lacquer trees, it can be seen that more than 90% symbiosis with the lacquer tree.

Traditionally used to remove the poison of lacquer, the lacquered tree is "Taste and Sweetness and Flatness" in Chinese Herbal Paintings. Stop your back. "It is said that the pain in the lower back and bones, postpartum bleeding, excessive menstruation, bruises, onggi, lactose is known to hear well.

When used for skin disease with lacquer poison, wash the lacquer tree with decoction and no side effects.

As a method for producing a fermented wine containing seaweed oligosaccharides, a method for preparing a fermented wine containing seaweed oligosaccharides

Functional natural fermented seasoning of kelp extract by yeast and preparation method thereof

It contains medicinal herbs such as red ginseng, garlic, rice bran, bamboo leaf, and ogapi in brown algae, cultivates sterilized pine mushroom mycelium, and then ferments and extracts yeast.It contains glucos and pharmacological components of mycelium. By the various useful components are fermented, decomposed, brown algae fermentation low molecular fucoidan production method and low-molecular fucoidan production method and the like, which has the efficacy of antioxidant, anti-diabetic, anti-hyperlipidemic and immune activity improved pharmacological functionalities and the like.

Fucoidan contains a lot of aborted fugogos, fugos and galactose.The fucoidan from brown algae began to attract attention after the Japanese Cancer Society in 1995 reported that it was effective against cancer.

However, fucoidan is composed of hardly decomposable polysaccharides having a molecular weight of 3 million to 5 million, which is impossible for humans to digest, so when it is used without lowering molecular weight, it is almost impossible for beneficial ingredients to be utilized in the human body.

Generally, fucoidan is extracted from seaweed.

The microfiltration method introduced for high-purity separation and purification of functional materials includes hollow fiber membranes and ultrafiltration systems.

It is widely introduced in the precision filtration process as a pressure separation type purification method using a membrane filter of the flat membrane or hollow fiber module type and its pores. However, to apply the ultrafiltration process smoothly, pre-filtering should be preceded.

Separation efficiency is drastically reduced due to fouling phenomena of membrane filters during the filtration process, especially in the case of high viscosity materials such as seaweed extracts.

Therefore, the fucoidan extraction process is carried out using a mechanical multi-stage process, such as vacuum concentration extraction, and chemicals such as sulfuric acid hydrochloric acid.

In the present invention, the method of using immersion liquor and fermentation broth was selected as an eco-friendly fermentation method that can be easily produced without extracting fucoidan from seaweed without many mechanical facilities.

Fermentation Fluid Manufacturing Process

Preparing dried algae 100g, molasses 200g, water 1,000g, honey or brown sugar 200g.

The dried brown algae are pulverized into 50 to 100 mesh using a grinder and roasted and roasted at the same time as UV roasting.

Aged 3 to 5 days at room temperature using the method of fermentation

Mix 200g molasses well and make a yeast fermented species, fermented at room temperature for about 3 days,

The fermentation broth extraction step of filtering the precipitate to separate the fermentation broth and then sealing and aging the fermentation broth at low temperature 5 ~ 10 ℃

2nd process of immersion liquor manufacturing process

Prepare the raw material mixture by mixing the steamed sorghum in the steamer with water,

Fermentation mixture of semi-solid state mixed with brewing yeast 0.02 ~ 0.13% by weight, yeast nutritional agent 0.05% by weight in a fermentation tank and fermented at 30-35 ℃ for 7-9 days in a sealed state.

To replenish the new fermentation broth, take 350 ml of liquid from the alcoholic fermentation, mix it with 500-250 ml of corn flour and 200-250 ml of water, and mature at 25-30 ° C for 10 hours.

Continuous fermentation step of adding to the remaining stock of the fermentation tank and continuing the fermentation for 7-9 days at 30 ~ 35 ℃ in a closed state to obtain alcohol fermentation continuously.

A distillation step of distilling the alcohol fermentation broth to obtain a distilled liquor at 40 to 50 degrees of 1/3 to 1/4;

Preparing a soak liquor inoculated with acetic acid acetobacter sp or acetobacter aceti in an amount of 0.5 to 1.5% by weight (amount of the strain itself) to the total weight of the alcoholic fermented liquor.

Process 3 Extraction of Fucoidan from Seaweeds

Washing the seaweed, immersed in a weak acid solution (ph 5-6) mixed with vinegar and purified water for 1 to 2 minutes and then washed with purified water.

It is mix | blended in the ratio of 90 weight% of immersion liquor prepared by the immersion liquor process, and 10 weight% of fermentation liquor of a fermentation liquor manufacturing process,

Immersing the crushed algae at the same weight ratio for 30 days at a temperature of 20 ~ 30 ℃,

Stir the soaked algae every 3 days to facilitate the oxygen supply to promote the conversion from alcoholic fermentation to acetic acid fermentation and aging extraction for 20 days until the acidity of acetic acid fermentation at 5 ~ 8% at 20 ~ 30 ℃ ,

Filtrating the fucoidan extract for separating and filtering the extracted brown algae precipitate,

Vaporization step of removing the alcohol by heating the fucoidan solution while maintaining the temperature of 80 ~ 90 ℃, to obtain a fucoidan extract of 5-8brix,

4th compounding process

Red ginseng extract adding step of neutralizing acidity by mixing 40-50% by weight of red ginseng extract extract in the mixing ratio of total weight to the extract extracted in the fucoidan extraction process,

The yellow lacquer tree, the lacquer tree extract obtained by selecting the method of removing the toxicity of the yellow lacquer by boiling in water at a temperature of 120 ° C. for more than 2 to 3 hours using a proportion of 70% of the lacquered wood and blowing it for 2 to 3 hours. Herb extract, a plant medicinal herb, is added as a flavoring agent by adding 100 to 500% by weight of the blended solution to add peppermint extract, lemongrass extract or a mixture thereof at 3 to 5% by weight of the total weight of the blend. step.

The mixture is stirred at 33 to 37 ° C. for 1 to 2 hours,

Adding the fermentation broth prepared in the fermentation broth production process within 10 to 15% by weight based on the amount of the fermentation, and adding the fermentation broth to the compound to ferment for 4 to 8 hours and fermenting.

Fifth step Fucoidan enzyme production and completion

Mixing the mixture prepared in the mixing process in a mixer of 100-200 RPM at 20-35 ° C. and cutting off the undiluted stock solution for 5-10 minutes.

After the liquid is cooled to 18 ~ 21 ℃ shake the fermentation well to mix well, the air is cut off and start the fermentation within 12 to 24 hours if the first fermentation step to continue for 4-6 days,

A spice feeding step of filtering out the bottom precipitate and optionally adding 0.1-0.5% of DL-alanine or spices to the fermentation,

After sealing to prevent air, fermented for 2 to 3 days and then matured in a cool place.

In the case of seaweed, algin acid, which is a highly viscous substance, is eluted during extraction and processing, and it has been a cause of cost increase due to very poor field processing ability such as separation and purification.

In particular, fucoidan, known to be present in large amounts in seaweeds such as kelp and seaweed, is a sulfur-containing polysaccharide, in order to extract and purify it, an effective separation and purification technique with high viscosity materials such as alginic acid is inevitably required.

Fucoidan, which is a polysaccharide, can be absorbed by humans without fucoidan by fermentation. Extract the enzyme prepared fucoidan efficiently,

In addition, since the raw taste of the seaweed itself as a raw material or those who are weak in the first place may feel a sense of rejection as a more useful method,

The red ginseng component can effectively lower the molecular weight of red ginseng extract and fermented red ginseng extract and fermented liquor fucoidan. Fermented beverages were added by adding medicinal herb extracts of Hwangchil-chil and Chil-hyeol-mok, and it was confirmed that fermented beverages with excellent flavor and nutrition were produced.

Low molecular weight fucoidan prepared by the method of environmentally friendly fermentation according to the present invention can be utilized in various fields such as health food.

1 is a manufacturing process diagram

The present invention is a method for extracting fucoidan from brown algae more effectively, and low molecular weight fucoidan, which is not digestible and absorbed as 3 million to 5 million polysaccharides, for easy digestion and absorption. Maximize the extraction of fucoidan from brown algae such as larvae and larvae to obtain fucoidan extract, and then extract the fucoidan extract without modifying or destroying the components contained in the enzyme material to make enzymes by consuming less energy in a short period of time. To produce brown almond fermented low-molecular fucoidan by improving the functionality by decomposing various useful components by selecting fermentation method with the function of coenzyme which increases the absorption rate of the human body by the method of lowering the molecular weight by using the fermenting enzyme acting.

Fermentation Fluid Manufacturing Process

1. Material preparation: Prepare dried seaweeds (including stems and spores of seaweed, seaweed, mozuku etc.), 200g molasses, 1,000g water, 200g honey or brown sugar.

Brown sugar and molasses are mainly used in living plants and microorganisms related to carbohydrate sugars, and sugars such as brown sugar by themselves create conditions for fermentation microorganisms to live, and sugars become alcohols or organic acids even when fermented. It's easy to use because it doesn't rot.

2. Washing and drying steps of brown algae

Seaweed is preferably brown algae, but is not limited thereto. Any seaweed may be used as long as it contains a large amount of functional ingredients such as shellfish, seaweed, kelp, and Ecklonia cava.

Soaking brown algae in fresh water for 1 hour to remove foreign substances, eluting the salt and then immersing again for 2 to 3 hours to elute the salt, and then another 2 to 3 hours for further desalting.

After desalting, drying and drying by hot air drying (50 ± 5 ℃) is preferable.The lower the moisture content is, the better the molecular weight is due to the physical properties of Fucoidan. The algae are naturally dried to a brittleness and then dried to a moisture content of 5 to 10% using a dryer.

3. Crushing and roasting step

Brown algae dried in the above step is coarsely ground to an appropriate size using a grinder.

Preferably it is pulverized to 50-100 mesh.

After grinding, roasting is carried out while stirring at 100 to 130 ° C. for 10 to 30 minutes, and preferably ultraviolet rays are projected simultaneously with roasting.

This roasting and ultraviolet ray projection process makes Fucoidan the first low molecular weight to make the low to medium molecular state.

4. Fermentation broth extraction step

Mix the ingredients of dried seaweed 100g, water 1,000g, brown sugar 200g and put them in a transparent bowl and put the Korean paper on it to make a passage for yeast to make a passage for 3 days at room temperature. After a few days, when the bubbles pop up,

Mix 200 g of molasses and make yeast fermented species and ferment for 3 days at room temperature.

Omit gas occasionally. (Be careful not to get too close to your nose because of the strong alcohol smell)

The precipitate is filtered and the fermentation broth is separated and then sealed and aged at low temperature of 5 ～ 10 ℃.

Occasionally degas and ripen for 5 days is appropriate.

(The older the fermentation broth, the deeper the flavor.)

* Fermented broth is used as yeast in fucoidan extraction process and fucoidan enzyme manufacturing process.

<Reference>

The natural yeast preparation process was carried out with fresh, semi-dried and seaweeds.

As in the comparison table, it was less fishy to use dried seaweed.

[Comparative Example]

A simple fermentation broth production method using seaweed digestion

Algae digestion solution produced by adding Gamma-proteobacteria cultures with algae digestion to algae is used.

When the yeast culture medium and lactic acid bacteria culture medium are added to the rice powder and prepared using the fermentation broth prepared by fermentation, the fermentation broth can be prepared more easily than the conventional manufacturing process and at the same time, there are differences in flavor, taste, taste and preservation. It can be seen that no fermentation broth was prepared.

1. First step: Wash and grind 300g of fresh algae.

Adding gamma-proteobacteria culture to the algae,

At 35-45 ° C., pH 5-6, the enzyme reaction solution produced by reacting for 40-48 hours is filtered to obtain an algae digestion solution.

2. Step 2: Prepare rice powder, yeast culture solution and lactic acid bacteria culture solution.

It is preferable to use rice powder which mixed brown powder and white powder.

In addition, it is preferable to use a rice powder composed of 10 to 40% by weight of the brown rice powder relative to the total weight of the rice powder.

As lactic acid bacteria, it is preferable to use Leuconostoc Bifidobacterium animalis species.

Yeast is preferably used Saccharomycess cerevisiae. It is also prepared by adding salt and sugar.

In addition, the yeast and lactic acid bacteria may be centrifuged to recover the strain, and then the suspension is prepared by washing the strain and suspending it in water.

3. Third step: Rice fermentation broth production

250-300 ml of the seaweed digestion solution obtained in the first step, 10-15 ml of yeast culture solution per 10 g of rice powder, 10-15 ml of lactic acid bacteria culture solution, and kneaded,

At 25 to 37 ° C. The fermentation broth is sometimes prepared by degassing gas at room temperature for about 3 days.

The precipitate is filtered and the fermentation broth is separated and then sealed and aged at low temperature of 5 ～ 10 ℃.

It is appropriate to use it for 5 days.

<Reference>

The precipitate, ie, the fermented species, can be reused with the yeast of the second stage to continuously obtain the fermentation broth.

2nd process of immersion liquor manufacturing process

Solid fermentation is used.

The finely ground sorghum is mixed with the pulverized sorghum and then sprinkled with water to make it semi-solid, immersed in a fermenter and then distilled by fermentation by blocking air from the outside.

Parallel fermentation process for starch saccharification and fermentation

After the fermentation is finished, steam it with a distiller to make alcohol of 40-50 degrees.

Using immersion fermentation method, without special fermentation and microorganisms,

Aeration is obtained continuously using a yeast species propagated in the fermenter using aeration stirring fermenter.

(One). After washing 1,000 g of sorghum, roughly grind and steam in a wooden steamer,

Slowly absorb 100 g of water to prepare a raw material mixture,

Prepare fermentation mixture in semi-solid state by mixing brewing yeast 0.02∼0.13% by weight and yeast nutritional agent 0.05% by weight of raw material mixture

(2). The fermentation mixture of (1) is placed in a fermenter, and during fermentation at 30-35 ℃ for 7-9 days in a sealed state, the degree of ripening is sometimes determined by the fragrance emanating from inside.

When the fermentation is sufficient, prepare an alcohol fermentation liquor to obtain an alcoholic fermentation product.

(3) 350 ml of the liquid in the fermented alcohol fermented product was taken,

(4) To replenish the new fermentation broth, mix 350 ml of solution (3) and 500-250 ml of corn flour with 200-250 ml of water, and mature at 25-30 ° C for 10 hours.

Continuous fermentation step of adding to the remaining stock of the fermentation tank and continuing the fermentation for 7-9 days at 30 ~ 35 ℃ in a closed state to obtain alcohol fermentation continuously.

(5) a distillation step of distilling the alcohol fermentation broth to obtain a distilled liquor at 40 to 50 degrees of 1/3 to 1/4;

(6). Prepare immersion liquor to inoculate acetic acid acetobacter sp or acetobacter aceti in the amount of 0.5 to 1.5% by weight (amount of the strain itself) to the total weight of the alcoholic fermentation liquor of (5).

<Reference> Continuous fermented liquor can be manufactured simply by carrying out the process of (4) and (5) continuously using a high-volume circumference as a parent.

Process 3 Extraction of Fucoidan from Seaweeds

Fermentation is the action of making enzymes by consuming less energy in a short period of time without modifying or destroying the components contained in the enzyme material.

Of the eukaryotic cell microorganisms, all fermenting microorganisms belong to fungi.

When fermentation decomposes an organic substance and it is available, it is effective to set it as medium-low temperature fermentation below 40 degreeC.

It is an acetic acid fermentation that supplies oxygen by stirring at intervals of 3-5 days during fermentation and inverting at the boundary between fermentation and decay.

In the group, carbon dioxide is produced when sugar is fermented by yeast.

The dry seaweed was added to remove the acidity of the liquor, which kept the alcohol for a long time. After scientific experiments, it was found that when the makgeolli was soaked, the dried seaweed with alkaloid-matriline-based ginseng root or metal ion calcium was added. Ingredients neutralize alcohol, making makgeolli less sour. The amount is most suitable about 2% of liquor. By the 5th day, there is little foam and almost no smell in the military.

As mentioned above, the seaweed is the main ingredient, and the seaweed captures the smell of vinegar and alcohol, and also obtains a drink that is easy to drink with the corresponding effect of eliminating off-flavor of the seaweed by acetic acid fermentation.

(A) Material preparation: Selected and selected seaweeds (including brown seaweed stems and spores such as seaweed, seaweed, etc.), each or two or more kinds, and mixed with weakly acidic solution (ph 5-6) mixed with vinegar and purified water for 1 to 2 minutes. After dipping, washing with purified water to remove salts and foreign matters, followed by drying in a water content of 5 to 10%.

<Reference>

1. Vinegar-containing weakly acidic liquid is a method for increasing the desalination effect of salts contained in raw materials as well as the killing effect of various bacteria.

2. Water may use pH 8.5 level of purified water, but is not limited thereto, and ground water or pH of pH 7.0 level is preferable.

(B) Algae preparation step of crushing dried algae into 10-30 mesh

(All). 90% of 40 ~ 50 degrees of immersion liquor prepared in the immersion liquor manufacturing process and the fermentation broth (ph 5 ~ 10) in the fermentation liquor manufacturing process are mixed at a ratio of 10%. Soaking in less than 30 days at

<Reference> When dry seaweed is immersed in alcohol, the algae is blown as if it is soaked in water.

(la). Acetic acid production of 1kl requires about 50㎥ of air, so that the soaked algae is stirred every 3 days to facilitate oxygen supply and promote the conversion from alcoholic fermentation to acetic acid fermentation. Aging extraction for 20 days until 5-8%,

(hemp). Centrifuging the fermented and extracted brown algae precipitates and filtering the fucoidan fermentation broth separated and separated into fucoidan liquid and filtrate (solid),

<Reference> Filter by pressing with air pressure of 5 bar using a filter cloth for sake (about 10㎛). Secondary filtration can be performed using a membrane filter (0.45 μm).

(E) Vaporization step of obtaining fucoidan fermentation broth of 5-8 brix by removing the alcohol by heating the fucoidan solution of (e) while maintaining the temperature of 80 ° C to 90 ° C,

<Reference> Alcohol vaporization

Alcohol is mainly alcohol and water, and pure water and pure alcohol have different boiling points.

The boiling point of pure water is 100 ° C at 1 atmosphere and pure alcohol is 78.5 ° C.

Therefore, when the mixture of water and alcohol is heated, alcohol vaporizes from the drug to steam at 80 ° C, and water (H ₂ O) does not cause vaporization until it reaches 100 ° C.

Therefore, since only alcohol is vaporized when it heats, maintaining the temperature between 80 degreeC-100 degreeC, the fucoidan extract from which alcohol was removed can be obtained.

4th compounding process:

As the concern about radioactive contamination in nuclear power plants in Japan increases, kelp and other kelp are attracting attention, and the radiation protection effect of our traditional edible medicine 'red ginseng' is drawing attention.

In addition, the sulfur solution of the Dendro-panax Morbifera Leveille scientific name,

"Natural nerve stabilizer is great for balancing the mind and body, balancing the central nervous system autonomic hormones, and catching the fever caused by excessive energy consumption. It has been regarded as the best in Korea since ancient times as an excellent medicine to quickly remove the balance of the brain and books.

In addition, Chilhaemok is traditionally used to remove the toxicity of lacquer, and it is written that it removes the wind, keeps the meridians well and stops bleeding, pain, and relief. It is a pain in the lower back and bones. It is known to listen well to menstrual cramps, bruises, onggi and lacquer.

Those who take it for the first time or have a weak stomach due to the raw taste of the seaweed itself, which is a raw material, may feel rejected.

In order to contain the useful ingredients of herbal medicines by selecting and mixing the above-mentioned medicinal herbs useful in seaweed extracts, and to extract the useful polysaccharide components of brown algae by cultivating and fermenting extracts using red ginseng,

It is a method for doubling the useful ingredients by herbal medicines such as Hwangchil-tree, Chil-Hak-mok and increasing the desalting effect of salts contained in seaweeds as raw materials,

(G) adding red ginseng extract to neutralize the acidity by mixing 50-50% by weight of the red ginseng extract extract in the mixing ratio of the total weight to 40-50% by weight in the aqueous solution of (bar),

(H) preparing an additive for removing odor caused by succinic acid, which is an organic acid remaining in acetic acid effect tablet, and acetic acid and trace amount of lactic acid;

Hwangchil-tree and Lacquer-tree extract obtained by selecting the method of removing the toxicity by boiling the water in steam at 120 ℃ or higher for 2 ~ 3 hours at a rate of 30% of the lacquered tree (70%) Adding the yellow lacquer extract step of adding 100 to 500% by weight of the mixture.

<Reference>

1. The trace amounts of lacquer and lacquer poison are urushiol.

The urushiol component includes a fermentation method, a method of adding pyretic acid, a method of treatment at high temperature and high pressure, a method of simmering in soju, a method of using it with lacquered wood (herb wood), and the like.

2. The addition amount of the hwangchil extract is preferably 100% by weight relative to the total weight of the mixture, less is less functional inhibitory effect of the fermentation ability of acetic acid and the flavor of the fermentation of acetic acid is not strong, so it is not functionally good.

3. According to the method of drinking, the blending ratio of the yellow lacquer extract may be 100% by weight in case of extract, and 500% by weight or more in the case of the concept of drinking beverage.

(H) Additives used as a means of enhancing, modifying, or suppressing fragrances to increase the value of the products. Eliminate bad odors. Flavoring agents, herbal extracts, herbal extracts, and lemons. Grass extract, tea extract or a mixture thereof is preferably added at 3 to 5% by weight of the total weight of the blend.

<Reference>

Tea Extract As an antioxidant to prevent food from being altered. Used as an antioxidant in seafood products for freshness. The main ingredient is catechins. Among the dried raw materials, catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin gallate, epigaroccatechin gallate and other sugars, proteins, caffeine and the like are contained.

2. Tea extracts and herbal extracts are preferably prepared at a concentration of 5 (w / v)% by leaching in 40% alcohol, which may be used individually or in combination.

(I) The mixture of (a) is stirred for 1 to 2 hours at 33 to 37 ° C, and the fermentation broth prepared in the natural fermentation broth manufacturing process is added within 10 to 15% by weight based on the amount of fermentation, and the mixture is fermented for 4 to 8 hours. Fermentation broth into the liquid

As a result of comparing the sensory test of the fermented wine and the non-fermented wine prepared by the above method, the two products received similar evaluation in taste, aroma, and overall preference.

It can be seen that the distinctive fragrance of seaweed such as seaweed was largely shielded by the bitter taste of alcohol, flavoring agent and spices.

In addition, it was found that the sensory is further improved by the flavor of the herbal extract when added to the herbal extract.

Fifth step Fucoidan enzyme production and completion

(1) mixing the fermented vinegar prepared in the compounding process in a mixer of 100-200 RPM at 20-35 ° C. and cutting off the undiluted stock solution for 5-10 minutes.

After cooling (2) (1), shake the fermenter well at 18-21 degrees Celsius, mix well, cut off the air with an air shutoff lid, and ferment for 12-24 hours,

(3) the first fermentation step to continue fermentation for 4-6 days,

(Note) When the foam subsides and the fermentation becomes clear, the fermentation is considered complete.

(4) a spice feeding step of filtering out the bottom precipitate and optionally adding DL-Alanine, 0.1-0.5% or spices to the fermentation,

(5) after the air is sealed and fermented for 2 to 3 days and aged in a cool place,

<Reference>

1. After about two weeks, you can drink the delicate and fragrant fermented fucoidan enzyme.

When the fermented fucoidan enzyme solution becomes clear, it can be drunk. The more it ages, the better the taste of fermented fucoidan enzyme.

2. DL-Alanine Colorless to white crystalline powder with no odor and used to sweeten foods. ph is 5.5-7.0 and decomposes at 293 ° C, and has no photoreactivity.

The acidity of the organic acid is added by 1 to 5% of the total weight,

Salty taste adds 0.2 ~ 0.3% of the total weight to make sour and salty.

It is also added as a taste improver for artificial sweeteners to adjust the acidity of organic acids.

Addition to alcoholic beverages reduces aging and yeast odor of effervescent wine.

Fermentation broth manufacturing process, soaking stage, aging stage. Fermented liquor manufacturing process, fucoidan extraction process, extraction step, filtration step, vaporization step, compounding process, red ginseng blending step, fucoidan enzyme manufacturing process.

Claims (4)

Preparing at a rate of 100 g of dry ground algae, 200 g of molasses, 1,000 g of water, 200 g of honey or brown sugar. After fermentation at room temperature for 3 to 5 days, 200g of molasses is mixed well to make yeast fermented species, and fermented at room temperature for 3 days. Fermentation broth manufacturing process comprising a fermentation broth extraction step.
A semi-solid fermentation mixture containing 0.02 to 0.13 wt% of yeast for brewing and 0.05 wt% of yeast nutrient is mixed with water in a steamer and placed in a fermenter in a sealed state for 7-9 days at 30-35 ℃. Fermentation. For replenishment of new fermentation broth, distillation step of distilling alcohol fermentation product obtained continuously by mixing fermented liquor 350ml and fermented 500g water 200-250ml with fermented liquor remaining in fermenter,
Distilled liquor manufacturing process comprising the step of preparing a fermented liquor to inoculate acetic acid 0.5 to 1.5% by weight to the total weight of alcohol fermented liquor.
Immersing the dried seaweeds crushed at the same weight ratio for 30 days at a ratio of 90% of the immersion liquor prepared in the immersion liquor process and the fermentation broth 10% of the fermentation broth manufacturing process,
Supplying oxygen to the soaked algae to promote the conversion from alcoholic fermentation to acetic acid fermentation and aging extraction for 20 days until the acidity of acetic acid fermentation is 5-8% at a temperature of 20-30 ° C,
Filtering the fucoidan fermentation broth to separate and extract the extracted brown algae precipitate,
Fucoidan extraction process in the seaweed comprising a vaporization step of removing the heating alcohol while maintaining the temperature of the liquid 80 ~ 90 ℃ to obtain a fucoidan fermentation solution of 5-8brix.
Red ginseng extract addition step of neutralizing the acidity by mixing the red ginseng extract extract 50 to 60% by weight in an aqueous solution extracted in the fucoidan extraction process,
100-500% by weight of the mixture was added to the yellow lacquer extract obtained by boiling in water at a temperature of 120 ° C. or higher for 2 to 3 hours using a ratio of 70% of yellow lacquer tree,
A compounding process comprising the step of adding the fermentation broth to the compounding solution to ferment for 4 to 8 hours by adding the fermentation broth prepared in the fermentation broth manufacturing process within 10 to 15% by weight based on the amount of the fermentation of the compound.
Mixing the prepared solution in the mixing process in a mixer of 100 ~ 200RPM at 20 ~ 35 ℃ and the stock solution step to stop not exceeding 5-10 minutes,
After the liquid is cooled to 18-21 degrees Celsius, if the fermentation starts within 12-24 hours, the first fermentation step is continued for 4-6 days,
Fucoidan enzyme production method characterized in that the second step of fermentation for 2 to 3 days after sealing so as not through the air and low temperature aging. The fermentation is carried out at a ratio of 100 g of dried seaweed, 200 g of molasses, 1,000 g of water, 200 g of honey or brown sugar. 200 g of molasses is mixed fermented to obtain a fermentation broth, or fermented yeast is added to the raw seaweed, and the fermentation broth is characterized by a fermentation broth that promotes fermentation of the seaweed extract and the herbal medicine extract using the fermentation broth obtained by separating and filtering the precipitate as a yeast. Manufacturing method. The fermented acetic acid fermented with seaweeds crushed at the same weight ratio in the ratio of 90% immersion liquor obtained in the immersion liquor manufacturing process, 10% fermentation broth of the fermentation broth manufacturing process while maintaining the temperature of 80 ℃ to 90 ℃ Method for producing a fucoidan enzyme characterized in that to obtain a fucoidan extract by immersing the seaweed with a fermentation liquor comprising a vaporization step of removing the alcohol by heating to obtain a fucoidan fermentation of 5 to 8 brix. The method according to claim 1, in the aqueous solution extracted in the fucoidan extraction process, 40-50% by weight of red ginseng extract 50% to 60% by weight in a mixing ratio to the total weight of the red ginseng extract solution to neutralize the acidity of the extracted aqueous solution, 70% lacquer tree Red ginseng and yellow lacquer lacquer tree which add 100 to 500% by weight of the extract obtained by boiling for 2 to 3 hours at 120 ° C. or higher with water at a rate of 30% according to the purpose of the red ginseng extract addition formulation. Fucoidan enzyme production method characterized by the addition of herbal medicines.

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