KR20140112778A - Method for producing breathing fermented solution of wild plants - Google Patents

Abstract

The present invention relates to a method for manufacturing a wild plant enzyme which is characterized by manufacturing by comprising the steps of: (a) drying collected wild plants such as mistletoe, red pepper, Chinese matrimony vine, Siberia chrysanthemum, Solanum nigrum, Xanthium strumarium, wild parsley, dandelion, ginger; (b) adding raw sugar to dried wild plants of the (a) step, and fermenting and filtering to manufacture a wild plant enzyme; and (c) adding raw sugar and the wild plant enzyme manufactured in the (b) step to the dried wild plants of the (a) step, and fermenting and filtering, to a wild enzyme manufactured by the meth, and to a food containing the wild plant enzyme which removes specific bitter taste of wild plants to not only easily taken by anyone, but also have a pharmaceutically excellent effect.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a fermented solution of wild yeast,

The present invention relates to a process for the production of a medicament for the production of a medicament for the production of a medicament for the production of a medicament for the prevention and / , 칡, 개 木, 봉 봉, 봉 감, 국 할 할 할 감 감 감 감 감 감 감 감 감 감 감 감 감 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 나무 , Mulberry, wormwood, pork potato, hornbeam, bamboo, bamboo, bamboo, chopper, gecko, swallowtail, swimming, evening primrose, Pine, peach, plum, grape, cabbage, japanese tree, pine tree, pine tree, pine, wad of paper, kneeling knot, loofah, lavender, onion, chunmei, yacon, pineapple cabbage, cicada, peony, basil, The Drying of the leaves of a tree, a king lobster, a locust, a horse chestnut, a pine tree, a scorpion, a chicken fern, a crustacean, a castor, an enemy chicory, a coriander, a beet and a lemon balm; (b) adding raw sugar to the dry hay featuring the step (a), fermenting the yeast, fermenting the yeast, and filtering to produce a hay fever enzyme; And (c) adding raw sugar to the dry sanayiya of step (a) and adding the produced yamatom enzyme to the fermented yeast, followed by filtration. And a food containing the soybean enzyme.

In the 21st century, as a result of rapid economic growth and industrial development, various environmental pollution such as air pollution, water pollution, soil pollution, And incurable diseases that can not be cured by medicine, incurable diseases, depression, anxiety, adjustment disorders, various autonomic nervous system symptoms due to stress, and lethargy which causes psychological symptoms. In addition, due to overeating of nutrition and lack of exercise due to the westernization of dietary life, various diseases are occurring, and it is reducing the vitality of modern people.

Synthetic antibiotics made by humans scientifically have limited therapeutic potential and can be accompanied by large or small side effects. However, various active ingredients extracted from Korean wild grasses native to Korea 's climate and soil are suitable for the constitution of Koreans, have no side effects, and have excellent healing power against various symptoms. Therefore, the way to overcome the healing limit of modern medicine is to take important nutrients of plants such as wild antibiotics and various minerals that are essential for human body in the field of artificial grasses and grains grown in Korean mountains.

In Korea, the four seasons are clearly distinguished, and the soil contains a lot of ingredients that enable pharmacological action than any other countries in the world. Therefore, Sanayasuga growing in the mountains and fields of Korea which have distinct seasons, has a variety of minerals, germanium, alkaloids, polysaccharides, saponins, essential amino acids, proteins, arginine, selenium, magnesium etc. in overcoming the heat, cold, mildness and coolness . Among these, natural polysaccharides and essential amino acids needed by humans are important nutrients to be ingested from the body because they can not be synthesized in the body, and many other kinds of special natural nutrients are implied. However, since most of the plant resources contain a large amount of water and are poorly stored, food processing is required to improve storage and functionality.

Fermented food is an economical food with excellent preservation and sanitary safety due to its excellent storage stability. By fermenting food, the polymer substance is decomposed into a low-molecular substance to increase the digestion and absorption rate, and a new flavor is generated to increase the palatability as well as a component having physiological activity. Recently, And fermentation metabolism have been actively studied.

Korean Patent No. 0864954 discloses a method for processing long-term storage of wild fauna, and Korean Patent No. 0886873 discloses a method for producing functional fatty acid fermented by lactic acid bacteria. However, .

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a novel variety of artificial saccharides containing natural nutrients and natural antibiotics, The present invention is to provide an artificial yeast enzyme which can be easily ingested by fermentation under the conditions of the above-mentioned conditions, and which contains a large amount of useful microorganisms, exhibits a pharmacologically excellent effect as well as an improved degree of preference.

In order to solve the above-described problems, the present invention provides a method of producing a plant extract, comprising the steps of: (a) cultivating a plant such as a tree plant, , Rhizomes, plantain, briar, bamboo, hornbeam, balsam, bamboo, japanese, persimmon, persimmon, garlic, bamboo, bellflower, rhododendron, motherwort, ginkgo biloba, violet, Bamboo, bamboo, chimpanzee, lanceolate, swimmer, evening primrose, pecker, steppe, duckweed, thistle, cyanobacterium, acacia, persimmon, It is also known as a rhododendron, a camellia, a mustard, a dog peach, a plum, a grape, a cedar tree, an oak tree, a fir tree, a pine tree, a pine tree, , Drying of the mountain yam of the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, the Chinese cabbage, (b) adding raw sugar to the dry hay featuring the step (a), fermenting the yeast, fermenting the yeast, and filtering to produce a hay fever enzyme; And (c) adding raw sugar to the dry sanayiya of step (a) and adding the produced yamatom enzyme to step (b), followed by filtration after fermentation. do.

The present invention also provides a wild type enzyme produced by the above method.

The present invention also provides a food containing the wild type enzyme.

The present invention relates to a method for producing a compound of formula (I) and a method for producing a compound of formula (I) according to the present invention. It can be used as a food, as a health supplement for healthy people, and can improve the public health.

In addition, it contains a large amount of beneficial microorganisms as compared with the existing Sanjyozo enzyme, exhibits a stronger pharmacological effect, is rapidly absorbed into the human body, and is effective for healing various diseases and improving the constitution. Also, To thereby provide an enzyme of the genus Sanayu which has an improved degree of preference.

In order to achieve the object of the present invention,

(a) It has been found that the seeds of the seedlings, such as mistletoe, red pepper, gougie, rhododendron, lemongrass, dolmens, dolmens, dandelion, ginger, ginger, purl, flower poppy, It is a kind of tree which is a kind of tree which is a kind of tree which is the tree of the tree which is the tree of the tree of the tree, Bamboo shoots, swallowtails, evening primrose, glutinous rice, gullweed, duckweed, thistle, cyanobacterium, acacia, persimmon, rhododendron, camellia, mustard, dog peach, Lavender, Onion, Chamomile, Yacon, Chinese Cabbage, Clover, Peony, Basil, Pumpkin, Pine, Scabbard, Pumpkin, Pine, Pine, Tree, king Drying of stalks, perennials, coriander, pine trees, chestnuts, chicken ferns, sediments, castor, red chicory, coriander, beet and lemon balm;

(b) adding raw sugar to the dry hay featuring the step (a), fermenting the yeast, fermenting the yeast, and filtering to produce a hay fever enzyme; And

(c) adding raw sugar to the dry sanayiya of step (a) and adding the produced yamatom enzyme to step (b), and filtering and fermenting the yeast .

In the production method of the present invention, it is preferable that the harvesting of the step (a) is carried out by natural harvesting of the fieldbird grown in a place free from contamination of pesticides and chemical fertilizers, or by use of eco-friendly organic field grown farmland. And we selected the materials in the most vitality state according to the characteristics of the Sanayasu used in spring, summer, and autumn three times a year. It is desirable to collect the raw hay from the spring (April to May), and it is recommended to collect the raw hay from the field during the summer (6 (August to August), and the raw materials using the fruit and root are collected in autumn (September to November) where the most nutrients are faded, so that the maximum effect can be obtained in the fermentation stage .

In addition, in the method of producing the wild type herbaceous plant of the present invention, any one of the raw materials of the sameyasan collected may be fermented, and some of the raw materials may be fermented together so as to complement and enhance mutual properties and weakness. It does not.

In addition, in the method for producing the wild type enzyme of the present invention, it is preferable that the drying in the step (a) is carried out for 2 to 3 hours in a well-ventilated shade. Through the pretreatment process as described above, And dried with the artificial sweetener having the water suitable for the enzyme production. However, when dried over the above-mentioned time, the artificial sweetener is worn out and is not fresh.

In addition, in the method for producing a wild type enzyme of the present invention, the raw sugar in the above steps (b) and (c) means unrefined sugar, and compared with the fermentation using refined sugar, It was possible to produce an enzyme which not only extracts the characteristic to the maximum degree but also has a more favorable taste. Although the raw sugar is used in the fermentation process, there is almost no raw sugar ingredient in the completed enzyme. This is because the molecules of fermentation microorganisms are converted into monosaccharides glucose and fructose by the action of enzymes. Therefore, in the present invention, the raw sugar is not simply used as a sweetener, but also extracts the extract from the artificial sweetener by the osmotic action. In addition to the unique taste and aroma, the soybean microorganism Microorganisms multiply. In other words, if the sugar component is completely eliminated during the production of the Sanayasen enzyme, the microorganisms will die because they do not feed. Then the unique taste and efficacy of the Sanjyozo enzyme will disappear. In addition, the raw sugar has a function of adsorbing and stabilizing the intrinsic fragrance ingredient of the plant, and has a structure that can easily absorb water molecules, thereby maximizing the pharmacological effect of the field sweetener in the fermentation aging process.

In addition, in the method for producing a wild type enzyme of the present invention, the wild type enzyme added to the wild type may be added in an amount of 8 to 12% based on the weight of the dried wild type compound added with raw sugar, Is preferably added in an amount of 10%. When the strain was added under the same conditions as above, the enzyme was able to act as leaven, allowing the fermentation of the microorganism to proceed more quickly and producing an enzyme having a deeper taste.

Also, in the method of producing the wild type enzyme of the present invention, the fermentation of the above (b) and (c) may be carried out by adjusting the sugar content of the fermented product at 25 to 30 ° C for 1 to 2 months to 60 to 70 brix The fermented product can be fermented for 10 to 11 months. More specifically, the fermented product fermented at 25 to 30 ° C for 1 month can be adjusted to have a sugar content of 60 to 65 brix and then fermented for another 11 months. When the sugar content of the fermented product is less than 60 brix, there is a problem that the alcohol content is increased during the fermentation process and the product is decomposed and the enzyme flavor is lowered. When the sugar content exceeds 70 brix, the sugar content is too high, There is a problem in that the fermentation process does not proceed properly due to the absence of the conditions that are unavailable and the sugar components are not decomposed. In addition, when the fermentation period is less than the above range, there is a problem that the artificial sweetener is not fully fermented and the sugar component is left too much. When the fermentation time exceeds the above range, the sugar component is completely decomposed and the sugar There is a problem that the pharmacological efficacy of the Sanjayo enzyme is reduced by half because microorganisms die. In order to prevent the inherent flavor, flavor, and efficacy from being weakened even after 18 months at the room temperature and to increase the shelf life of the fermentation broth, the fermentation broth was stored at 0 to 4 ° C It is preferable to store it in the refrigerator. After 12 months of maturing, the finished product is stored in the refrigerator and the shelf life of the product is limited to one year in the refrigerated condition.

In addition, in the method of producing the wild type enzyme of the present invention, the fermentation of the steps (b) and (c) is preferably carried out in a traditional pot, that is, a traditional pot that has been used by our ancestors. It is a container for fermenting and storing food. It has been used for ancestral generations and is well suited to the emotions and personality of our nation. For example, rice, barley, and seeds can be preserved freshly by the next year if they are put in Onggi. This is because, when putting the Onggi in the kiln and burning it, the carbon particles generated by the burning of the wood are wrapped around the inside and outside of the pot, forming a preservative material. Our ancestors know the characteristics of this Onggi and have used it as a side effect to prevent the generation of germs when storing the fermented food such as soy sauce, miso, The traditional Korean Onggi has high water and gas permeability because it has a microporous structure, and microorganisms and enzymes immobilized on the wall of the pot are positive for the establishment of useful microorganisms and fermentation environment in fermentation and aging process It is known. Using these characteristics, the process of immersing and fermenting Sanjia is carried out in Onggi. Onggi which is used for immersion and fermentation is an important source of fermentation because the useful microorganism group which fermented fermented product every year, namely lactic acid bacteria and yeast, is immobilized on the porous structure of the inner wall of the pot.

(D) diluting water at a weight ratio of 1: 5 to 1: 8 with respect to the filtered mycelia of the step (c) and incubating the solution at 4 to 10 ° C for 3 to 5 days Lt; RTI ID = 0.0 > fermenting < / RTI > As described above, the wild-type enzyme produced through fermentation at a low temperature after diluting with water is completely decomposed to a small amount of the original sugar remaining in the enzyme solution, and the number of effective microorganisms is further increased, and various immune functions in the body can be improved , There is an advantage that flavor and flavor are more improved than the enzyme before low-temperature fermentation.

The present invention also provides a wild type enzyme produced by the above method. The acid labile enzyme of the present invention is produced so that various components are not destroyed or neutralized due to the interaction of the added acid labile components so that the excellent herb medicine ingredient and various nutrients contained in the raw material of the sanya remain in a state of being absorbed into the body, It is further promoted, and it can be beneficial in the body, and various immune functions can be improved. In addition to being able to drink by adding water to the Sanayasen enzyme, it is possible to increase the taste of the food due to the delicate flavor of the Sanayasya when added to various kinds of food and to obtain a pharmacologically excellent effect.

In addition, the present invention provides a food containing the artificial sweetener enzyme. There is no particular limitation on the kind of the food. Examples of the food include dairy products such as meat, kimchi, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums and ice cream, various soups, drinks, tea, drinks, And a combination thereof, all of which contain food in a conventional sense.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of soybean enzyme (fermentation broth)

(a) It has been found that the seeds of the seedlings, such as mistletoe, red pepper, gougie, rhododendron, lemongrass, dolmens, dolmens, dandelion, ginger, ginger, purl, flower poppy, It is a kind of tree which is a kind of tree which is a kind of tree which is the tree of the tree which is the tree of the tree of the tree, Bamboo shoots, swallowtails, evening primrose, glutinous rice, gullweed, duckweed, thistle, cyanobacterium, acacia, persimmon, rhododendron, camellia, mustard, dog peach, Onion, Chunmei, Yacon, Chinese cabbage, Roasted peony, Peony, Basil, Ladybug, Scabbard, Pine, Pine, Walnut, Scabbard, However, The 100 kinds of Yamatake, which is a tree, a king lobster, a perennial plant, a horse chestnut tree, a chestnut tree, a scorpion, a chicken wing, a crustacean, a castor, an enamel chicory, a coriander, a beet and a lemon balm were respectively washed and dried in shade for 2-3 hours, .

(b) 100 saccharides prepared in step (a) were mixed in the same amount, and the sugar content of the fermented product fermented at 25 to 30 ° C. was adjusted to 60 ~ 65 brix was added, and then the raw silkworm enzyme produced by fermentation for 12 months in total was sealed by filtration for 11 months in the shade.

(c) The same amount of the 100 kinds of mountain weeds prepared in step (a) was added to the traditional pot, and 10% of the filtered yamatsu enzyme in step (b) The fermented product fermented at 25 ~ 30 ℃ for 5 ~ 6 times was further added with raw sugar to adjust the sugar content of fermented product to 60 ~ 65 brix. The produced Sanayze enzyme was filtered.

(d) The filtered mycelia of step (c) and water were diluted in a weight ratio of 1: 6 and fermented at 4 to 10 ° C for 3 to 5 days.

Example  One: brix  Sensory Evaluation of Sanayasen Enzyme by Concentration

The sensory test was carried out by 30 point scale of 30 yangsanjae, which was prepared by the method of Preparation Example 1 and prepared by varying the brix of the step (c), by 5-point scale method: 1: 2: a little bad, 3: usual, 4: a little good, 5: good.

Sensory evaluation of Sanayze enzyme prepared with different brix concentration brix incense flavor Overall likelihood 55 ~ 58 brix 3.74 3.54 3.60 60 ~ 65 brix 4.02 4.28 4.20 71 ~ 75 brix 3.82 3.98 3.74

As can be seen from Table 1 above, it was confirmed that the typhimurium enzyme prepared by adjusting to 60-65 brix was more preferable in terms of flavor, taste, and overall acceptability than the wild typhoon enzyme prepared by adjusting the other birx. When the sugar content of the Sanayasen enzyme is less than 60 brix, a lot of alcohol components are produced in the process of fermentation and the flavor is lowered. When the sugar content exceeds 70 brix, the sweetness is reduced and the degree of preference is decreased. .

Example  2: Sensory evaluation of soybean enzyme by fermentation period

The sensory test was tested by the 5-point scale method for 30 yangsanja enzyme prepared by the method of Preparation Example 1 and the total fermentation period of the step (c) was 30: 30: 1: 2: a little bad, 3: usual, 4: a little good, 5: good.

Sensory Evaluation of Sanayasen Enzyme by Fermentation Period Fermentation period incense flavor Overall likelihood 9 months 3.94 3.60 3.72 12 months 4.02 4.28 4.20 18 months 3.90 3.88 3.78

As can be seen from the above Table 2, the flavor preference did not show a large difference in all the enzymes, but the taste and general preference showed that the enzymes fermented for a total of 12 months were preferred to the enzymes prepared for other fermentation conditions I could confirm.

Example  3: Sensory evaluation of Sanayasu enzyme with and without low temperature fermentation

The analytical enzyme was prepared by the method of Preparation Example 1 and the method of Preparation Example 1, except that 60 mL of water was added to 10 mL of the filtered mycelia enzyme of step (c) without the step of step (d) The sensory test was tested by a 5-point scale method for 30 people with an enzyme (Comparative Example 1): 1: bad, 2: slightly bad, 3: normal, 4: slightly better, 5: good .

Sensory Evaluation of Sanayasen Enzymes with and without Secondary Low Temperature Fermentation Sanayase enzyme incense flavor Overall likelihood Production Example 1 4.02 4.28 4.20 Comparative Example 1 3.88 4.05 4.00

As can be seen from Table 3, it was confirmed that the flavor, aroma, and preference of the wild type enzyme produced by low temperature fermentation of the filtered wild type enzyme were improved as compared with the enzyme of Comparative Example 1. Thus, the Sanayasen enzyme performed until fermentation at low temperature not only improves the number of useful microorganisms by decomposing a trace amount of sugar component remaining in the enzyme solution, but also has a deeper flavor and improved flavor.

Claims (5)

(a) It has been found that the seeds of the seedlings, such as mistletoe, red pepper, gougie, rhododendron, lemongrass, dolmens, dolmens, dandelion, ginger, ginger, purl, flower poppy, It is a kind of tree which is a kind of tree which is a kind of tree which is the tree of the tree which is the tree of the tree of the tree, Bamboo shoots, swallowtail, evening primrose, glutinous rice, gullweed, duckweed, thistle, cyanobacterium, acacia, persimmon, rhododendron, camellia, mustard, dog peach, Lavender, Onion, Chamomile, Yacon, Chinese Cabbage, Clover, Peony, Basil, Pumpkin, Pine, Scabbard, Pumpkin, Pine, Pine, Tree, king Drying of stalks, perennials, coriander, pine trees, chestnuts, chicken ferns, sediments, castor, red chicory, coriander, beet and lemon balm;
(b) adding raw sugar to the dry hay featuring the step (a), fermenting the yeast, fermenting the yeast, and filtering to produce a hay fever enzyme; And
(c) adding raw sugar to the dry sanayiya of step (a) and adding the produced yamatom enzyme to step (b), followed by fermentation followed by filtration. The method according to claim 1, further comprising the step of (d) diluting water at a weight ratio of 1: 5 to 1: 8 to the filtered mycelia enzyme of step (c) and fermenting at 4 to 10 ° C for 3 to 5 days Wherein the method comprises the steps of: The method according to claim 1,
(a) It has been found that the seeds of the seedlings, such as mistletoe, red pepper, gougie, rhododendron, lemongrass, dolmens, dolmens, dandelion, ginger, ginger, purl, flower poppy, It is a kind of tree which is a kind of tree which is a kind of tree which is the tree of the tree which is the tree of the tree of the tree, Bamboo shoots, swallowtail, evening primrose, glutinous rice, gullweed, duckweed, thistle, cyanobacterium, acacia, persimmon, rhododendron, camellia, mustard, dog peach, Lavender, Onion, Chamomile, Yacon, Chinese Cabbage, Clover, Peony, Basil, Pumpkin, Pine, Scabbard, Pumpkin, Pine, Pine, Tree, king Drying the stamen of the rhizomes, the locusts, the rhizomes, the pine trees, the stinks, the chicken ferns, the crustaceans, the castor, the red chicory, the coriander, the beet and the lemon balm for 2 to 3 hours in the shade;
(b) adding the raw sugar to the dried yam Yamato of step (a), adjusting the sugar content of the fermented product at 25 to 30 ° C for 1 to 2 months to 60 to 65 brix, further fermenting it for 10 to 11 months, Producing an actinomycetes enzyme;
(c) fermenting the fermented product at 25 to 30 ° C for 1 to 2 months after 8 to 12% of the produced yamaya yezoensis produced in step (b) is added to the dried yamatsu (a) Adjusting the sugar content of the water to 60 to 65 brix, further fermenting the mixture for 10 to 11 months, and then filtering the mixture; And
(d) diluting water at a weight ratio of 1: 5 to 1: 8 to the filtered mycelia enzyme of step (c) and fermenting the mixture at 4 to 10 ° C for 3 to 5 days. ≪ / RTI > 4. A simianzo enzyme produced by the method of any one of claims 1 to 3. 4. The food containing the alanine synthase of claim 4.