KR20140129759A

KR20140129759A - Manufacturing method of white hasuo and red hasuo fermentation liquid.

Info

Publication number: KR20140129759A
Application number: KR1020130048470A
Authority: KR
Inventors: 오당섭
Original assignee: 오당섭
Priority date: 2013-04-30
Filing date: 2013-04-30
Publication date: 2014-11-07

Abstract

The present invention relates to a method for manufacturing a fermented enzyme solution of white and red Pleuropterus multiflorus TURCZ, and specifically, a method for manufacturing a fermented enzyme solution comprising the following steps: a step where white and red Pleuropterus multiflorus TURCZ and sugar are put in water which is sterilized at 100°C in a ratio of 10:5:3, and are stored for 20-30 days for manufacturing a fermented solution; and a step where white and red Pleuropterus multiflorus TURCZ are removed before the manufactured fermented solution is stored for a year, and the fermented solution is aged and fermented, thereby decreasing damage of enzymes while increasing the content of active ingredients from white and red Pleuropterus multiflorus TURCZ. Therefore, the efficacy of the white and red Pleuropterus multiflorus TURCZ can be simultaneously provided.

Description

Technical Field [0001] The present invention relates to a method for producing a fermented enzyme solution of white algae and red algae.

More particularly, the present invention relates to a method for producing a fermented enzyme solution of white sachet and red sea cucumber, and more particularly, ~ 30 days after fermentation to produce fermented broth, and then recovered white sachet and red seaweed and stored for 1 year to ferment the fermentation, thereby reducing the destruction of the enzyme, and the content of the active ingredient of white mulberry and the active ingredient of mulberry And to provide a method for producing a fermented enzyme solution of white seaweed and red seaweed, which can provide both the efficacy provided by Baishuoshuo and the efficacy provided by the red seaweed when the Baishuoshuo can be elevated at the same time.

In recent years, interest in functional health supplements has been increasing as the economic level has increased and interest in health has increased. Hyundai's health-oriented food preference patterns have increased interest in diverse natural functional foods, And one of the representative ones is a fermented food using microorganisms.

Fermented foods have superior nutritional and functional properties compared to non fermented foods. Alcohol and organic acids produced during the fermentation process inhibit the storage and quality improvement of food and the growth of pathogenic bacteria.

On the other hand, Hashuo (首首烏) is a vine plant, which is a natural medicinal herb that is naturally grown in various mountainous areas of Korea. It has been known to have a tonic function to protect the tincture and the hair, and to prevent hair loss and to blacken the hair.

This is a plant that grows in a clockwise direction as a perennial plant, and cuts off leaves or stems, and white milk comes out, and the root is like a horse. It is big.

The main components are total nitrogen, starch, crude fat, minerals, lecithin, and anthraquinone derivatives. Lecithin strengthens the heart. Anthraquinone derivatives stimulate the central nervous system and strengthen intestinal peristalsis. Action.

In Dong-bo-bo, it is used for skin diseases such as geriatric constipation, om and eczema, and has been used as a tonic, gangjeong, and longevity medicine.

Originally, this plant was called Kagyu, and a man named Haseo said it was called Hashuo because it was eaten on the month of the herbal medicine, the gray hair became black and lived to 160 years old.

It has the efficacy of nourishment, blood, blood, ejaculation, and exenteration, and is effective in the treatment of anxiety, anemia, premature white hair, nervous breakdown, chronic fever, And the like.

Also, it is known that enemy Sasao is weakly tasted and written and acts on the liver and nerves. Typical medicinal effects are to darken the hair, to make the stomach come out well, and to strengthen the heart.

In addition, cholesterol absorption and anti-bacterial action is suppressed.

In order to provide the above-mentioned efficacy of the efficacy of Sasa, ordinary people drink red seaweed and white seaweed, respectively, by making shochu, respectively. However, since the alcohol content is high, There was a problem.

none.

DISCLOSURE Technical Problem Accordingly, the present invention has been made in view of the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for producing a water- The fermentation broth is preserved for 20 ~ 30 days, and the fermented broth is stored for one year after fermentation. The fermented broth is fermented by fermentation to reduce enzyme destruction, and the active ingredient It is possible to increase the content simultaneously and to simultaneously provide the efficacy provided by Baishu Sasa and the efficacy provided by Red Sosa when ingested.

Another object of the present invention is to dilute the prepared white and hypochlorous Sodium Hydrogen Fermentation Enzyme solution into water to be enjoyed as a healthy beverage, thereby allowing natural ingredients such as an active ingredient of Baekhwa- And to provide the effect of enhancement.

In order to achieve the object of the present invention,

A method for preparing a fermentation enzyme solution of white and / or low Sucrose according to an embodiment of the present invention comprises:

(S100) a washing step of washing the selected white sachet and red seawater;

(S150) of cutting off the water-washed white and green tap water in a crusher to a size of 1 to 2 cm in thickness;

A sterilization treatment step (S200) of adding 6 L of water to the container and boiling the mixture at a temperature of 100 DEG C to sterilize the mixture;

A sugar mixing step (S300) of weighing the bagasse, the red pepper and the sugar at a weight ratio of 10: 5: 3 to the container containing the sterilized water, and then mixing them evenly;

A step (S400) of preparing a fermentation broth by storing the mixed bagasse and red pepper in a container for 20 days to 30 days to produce a fermentation broth;

(S500) of fermenting the fermented fermented milk by fermenting fermented fermented milk to ferment the fermented fermented milk.

According to the present invention, there is provided a method for producing a fermentation enzyme solution of white and /

After the sterilized water at 100 ° C was added into the water at a weight ratio of 10: 5: 3, the white sachet and red seaweed and sugar were stored for 20 ~ 30 days to prepare a fermented liquid. By storing and fermenting it, it is possible to lower the destruction of the enzyme and to increase the content of the active ingredient in the cold water. Thus, when it is consumed, the lecithin component distributed in the central nervous system of the human body is promoted, Provides the effect of preventing constipation by promoting peristaltic movements of intestines, and preventing constipation. It improves liver function, reduces fatigue and enriches skin, induces hyperactivity of liver function, promotes hematopoiesis and circulation And to prevent neuralgia and hyperlipidemia, and to improve the anemia and insomnia, the hematopoietic and circulatory action to improve blood flow, prevention of hair loss and gray hair And at the same time, it is possible to increase the content of the active ingredient in the bagasse and at the same time, when it is consumed, it has the efficacy of nourishment, blood, blood (补精) It is possible to simultaneously provide preventive effects such as weakness after the disease, anemia, early white hair (early white hair), nervous breakdown, and chronic air bloom.

In addition, by diluting the prepared white and / or red seaweed fermentation enzyme solution with water to be enjoyed as a health drink, it is possible to naturally ingest an active ingredient of white seaweed and an effective ingredient of red seaweed so as to improve the health promotion effect .

FIG. 1 is a process diagram showing a method for producing a fermentation enzyme solution of white and blue algae according to an embodiment of the present invention.

According to an aspect of the present invention, there is provided a method for preparing a fermented enzyme solution of white and /

(S100) a washing step of washing the selected white sachet and red seawater;

(S500) of fermenting the fermented fermented milk to ferment the fermented fermented milk by extracting the white and the red watermelons from the fermented milk and storing the fermented milk in the fermentation room for one year.

At this time, in the step of preparing the fermentation broth,

And the temperature is maintained at 24 to 26 占 폚.

At this time, in the aging fermentation step,

And the temperature in the aging chamber is maintained at 20 to 30 占 폚.

Hereinafter, embodiments of the method for producing a fermented enzyme of white and / or white water according to the present invention will be described in detail.

1. Bag sewage / enemy sewage cleaning step (S100)

In order to prepare the fermentation enzyme solution, it is completed by selecting and washing the white and the red seawater.

In other words, the products of the white sachet and the red sachet which are not damaged by the insect pests and the good growth are selected first, and the selected fresh sachets and red seaweed are washed repeatedly using clean water to remove soil and foreign matter And then secondly selects good goods in good condition.

As described above, the reason why fermented enzyme solution is prepared by injecting white sachet and red seaweed at the same time into sugar is wrong because it is different from paper, its effect is wrong, and its properties are different.

In other words, it is possible to provide the efficacy not found in the white seaweed in the enemy seawater, and to provide the efficacy in the white seaweed in the enemy seawater.

In addition, the white sachet has a soft nature and can be eaten only if it is blooming, it is guaranteed to be effective, but it may be a little burdensome for the general public to take.

2. Sterilization treatment step (S200)

This step is a step for sterilizing bacteria in the water to feed the white sewage and the enemy sewage.

That is, 6 liters of water is put into the container, and the product is boiled at a temperature of 100 ° C to sterilize the water.

The reason for boiling and sterilizing water is to remove various harmful substances contained in water and harmful to human body.

3. Sugar mixing step (S300)

This step is a step of adding white sachet, red seaweed and sugar to a container containing sterilized water and mixing them.

That is, weighing the white sachet, red cucumber, and sugar at a weight ratio of 10: 5: 3, then putting it into the container containing the sterilized water and mixing it evenly.

For example, weighing 10 kg of white soda and 5 kg of sodium chloride and 3 kg of sugar, weigh the mixture into a container, and then stir to dissolve the sugar.

On the other hand, when the enzyme is fermented, the reason for putting sugar is to elute as much as possible the unique components contained in the bagasse and red seaweed as much as possible, and the more the sugar concentration is, the greater the osmotic pressure is.

In addition, as the concentration of sugar increases, osmotic pressure acts on the cells of the germ cells to kill all the bacteria, and is used as an energy source for enzyme proliferation during fermentation of the enzyme.

However, when the concentration of sugar is too high, all of the enzymes are also killed. Therefore, it is possible to actively induce the proliferation of the enzyme at an appropriate concentration.

In addition, when sugar of the same weight as the sum of the white sachet and the red sachet is added, the fermentation does not occur or it proceeds very late, so it can not be fermented even after 6 months.

Therefore, when weighing with sugar having the same weight as the combined weight of white sachet and red pepper, the fermentation is not smooth and the enzyme bacterium is killed. Therefore, the same weight ratio should be maintained.

4. Fermentation broth manufacturing step (S400)

This step is a step of preparing a fermented broth, and the mixed white and the mixed sewage are stored in a container for 20 to 30 days to prepare a fermented broth.

That is, the container is covered with a cover so that it can be ventilated and fermented for 20 to 30 days in the shade.

In particular, since the temperature rise during fermentation leads to color browning, the fermentation broth must be fermented for 20 to 30 days by maintaining at 24 to 26 ° C.

If the above steps are performed, the components of the baghouse and the enemy sewage are sufficiently extracted.

Accordingly, the nutrients and the taste are improved by the fermentation action of the microorganism and the enzyme produced by the microorganism, and the inherent function of the fermented food product .

In addition, when the fermented enzyme solution of the white and the low-grade sewage syrup is diluted with water and taken as a health drink, the absorbability of the human body is much higher than that of the ring or alcohol.

Therefore, it can be naturally consumed and the effect of health promotion can be promoted.

On the other hand, if it exceeds 30 days, the enzyme fermentation will not be helpful, and the fermentation liquid will become turbid or only the odor will be generated.

5. Fermentation step (S500)

This step is a step of separating white sachet and red seaweed from the container to obtain a component extract from which the components of white sachet and red seaweed have been extracted and sufficiently aging and fermenting the component extract to obtain the white sachet and red sachet Thereby producing an enzyme solution.

That is, the white sachet and the red pepper syrup are removed from the container and stored in the fermentation room for one year to ferment the fermentation, thereby completing the production of the white and blue Sucrose fermentation enzyme solution to be provided in the present invention.

At this time, the temperature in the fermentation chamber should be maintained at 20 to 30 ° C, and fermentation should be carried out for one year.

Glucose and fructose in the fermentation broth of Hwaseong and enemy Suseo are decomposed again by the enzyme action (catalytic action) to generate carbon dioxide and energy.

During the first half of the aging period, it should be intermittently stirred to supply air.

In particular, the longer the fermentation period, the smaller the sugar content and the fermentation by-products that are beneficial to the human body are accumulated, so that the fermentation by-products are stored for a year.

Also, it is important to keep the temperature at 20 ~ 30 ℃. If the temperature is more than 60 ℃, the enzyme will be killed. Therefore, the temperature should be maintained constantly.

As a result, the above-described white and / or low-sodium hydrogen sulfite fermentation enzyme solution can be diluted in water to be enjoyed as a health drink, thereby allowing the active ingredients of white seaweed and red seaweed to be naturally consumed, thereby providing health improvement effect .

Example 1 Preparation of a fermentation broth at a weight ratio of 10: 5: 3 of white seaweed, red seaweed, and sugar

10 kg of a baguette slice, 5 kg of a red seaweed slice, and 3 kg of sugar were weighed into a container containing sterilized water, and then stirred to dissolve the sugar.

Then, the fermented broth was stored in a container for 25 days.

Thereafter, the white sachet and red seaweed fermentation enzyme solution of Example 1 were prepared by extracting white sachet and red seaweed from the vessel, maintaining the temperature in the fermentation chamber at 20 to 30 ° C, and aging fermentation for 1 year.

On the other hand, in Comparative Example 1, the fermentation broth was prepared by storing the same in a container for 40 days.

<Experimental Example 1> Sensory Test 1

The sensory evaluation was evaluated by using the 9 point rating method, which was classified into turbidity, odor and preference.

A total of 40 men and women were selected for each age group from 10 to 40 in consideration of age and gender.

Sensory evaluation of turbidity, odor and taste division Turbidity Job smell Likelihood Synthesis Example 1 8 9 9 8 Comparative Example 1 2 3 2 2

* Sensory test value (9: very good, 5: moderate 0: very bad)

From the results of Table 1, the fermentation broth of Example 1 was prepared at a weight ratio of 10: 5: 3 of white seaweed, red seaweed and sugar, and was stored in a container for 25 days to prepare a fermentation broth. , And there was almost no odor of work.

On the other hand, in the case of Comparative Example 1, since the fermentation broth was stored in a container for 40 days, the degree of turbidity was high and the odor was large, and the preference degree was remarkably decreased.

Therefore, it was found that it is possible to provide a high preference degree by maintaining the above-mentioned container storage days.

<Example 2> Preparation of a fermented broth by storing the white seaweed, red seaweed and sugar at a weight ratio of 10: 5: 3 for 25 days

Then, the fermented broth was stored in a container for 25 days.

Thereafter, the white sachet and the red seaweed fermentation enzyme solution of Example 2 were prepared by extracting white sachet and red seawater from the vessel, maintaining the temperature in the fermentation chamber at 20 to 30 ° C and aging fermentation for 6 months.

On the other hand, in Comparative Example 2, 10 kg of a baguette slice, 5 kg of a red seaweed slice and 15 kg of sugar were weighed and added, followed by stirring to dissolve the sugar. After that, the preparation procedure was the same, .

<Experimental Example 2> Sensory Test 2

The sensory evaluation was evaluated by using the 9 - point method.

Sensory test results for visual confirmation division Degree of fermentation Synthesis Example 2 8 8 Comparative Example 2 One One

* Sensory test value (9: very good, 5: moderate 0: very bad)

From the results of Table 2, the fermentation broth of Example 2 was prepared at a weight ratio of 10: 5: 3 of white seaweed, red seaweed and sugar, and fermented for 6 months in a fermentation chamber. High.

On the other hand, in the case of Comparative Example 2, the fermentation broth was prepared at a ratio of 1: 1 by weight of the combined weight of white sachet and red seaweed, and the weight ratio of sugar, and the degree of fermentation was significantly lower than usual.

That is, when 1: 1 weight ratio of white sachet and red sachet combined with sugar weight is 1: 1, fermentation can not be carried out or very late, so that fermentation can not be performed even after 6 months.

Therefore, when weighing 1: 1 of the weight ratio of white sachet and red sachet combined with the weight of sugar, the fermentation is not smooth and the enzyme is killed. Therefore, the weight ratio of white sachet and red sachet and sugar is 10: 5: .

It is possible to reduce the destruction of the enzyme through the above-described production method, and to provide an effect of increasing the content of the active ingredient in the bagasse and the content of the active ingredient in the red sealant.

It will be appreciated by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive.

The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents are to be construed as being included within the scope of the present invention do.

S100: Bag Sewer / Red Sewage Washing Step
S150: Bleached Sauce / Red Seaweed Sections Preparation Stage
S200: Sterilization treatment step
S300: sugar mixing step
S400: Fermentation liquid preparation step
S500: fermentation stage of fermentation

Claims

In a method for producing a fermentation enzyme solution,
(S100) a washing step of washing the selected white sachet and red seawater;
(S150) of cutting off the water-washed white and green tap water in a crusher to a size of 1 to 2 cm in thickness;
A sterilization treatment step (S200) of adding 6 L of water to the container and boiling the mixture at a temperature of 100 DEG C to sterilize the mixture;
A sugar mixing step (S300) of weighing the bagasse, the red pepper and the sugar at a weight ratio of 10: 5: 3 to the container containing the sterilized water, and then mixing them evenly;
A step (S400) of preparing a fermentation broth by storing the mixed bagasse and red pepper in a container for 20 days to 30 days to produce a fermentation broth;
And a fermentation fermentation step (S 500) of fermenting fermented fermented milk to ferment the fermented fermented milk to ferment the fermented fermented milk.

The method according to claim 1,
In the fermentation liquid preparation step,
Wherein the temperature is maintained at 24 to 26 占 폚.

The method according to claim 1,
In the aging fermentation step,
Wherein the temperature in the aging chamber is maintained at 20 to 30 占 폚.