KR20150095294A - Fermented food manufacturing method using the Effective Microorganisms - Google Patents

Abstract

The present invention relates to a method for preparing useful microorganisms using fermented food products. The present invention mixes fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, lactic acid bacteria food products in a diluted sugar solution, ferments the mixture, extracts useful liquid microorganisms from the fermented mixture, and cultures the useful liquid microorganisms to obtain the useful liquid microorganisms. To remove the color of the useful microorganisms, the present invention distils the useful liquid microorganisms to obtain a distilled solution, or conducts an ion exchange process using the useful liquid microorganisms to obtain an ion exchange solution. The useful microorganisms can be cultured and activated in a relatively short time. The high-quality useful microorganisms are used to prepare the useful microorganisms in a colorless distilled or ion exchange solution. The useful microorganisms in a transparent liquid do not change the color even when being sprayed on bedding, walls, and other living space to be used in large quantities compared to other useful microorganisms having colors. The useful microorganisms also have excellent sterilizing, coating, odor-removing effects to be used as detergents, disinfectants, deodorants, coatings, fabric softener, aphid removing agents, odor-removing agents, or soaps.

Description

[0001] The present invention relates to a fermented food manufacturing method using the microorganisms,

The present invention relates to a method for fermenting a fermented food belonging to a fermented food belonging to a fermented food belonging to a fermented food such as a soy sauce, a kimchi, a fermented food, a fermented vinegar, a lactic acid bacteria food, Wherein the fermented food is produced from a fermented food which is re-processed into a distillate or a useful microorganism in the form of an ion exchange liquid by using a useful microorganism in a seismic liquid phase.

In general, useful microorganisms (EM) are a combination of several microorganisms beneficial to humans among many microorganisms present in nature. Yeast, lactic acid bacteria and photosynthetic bacteria constitute useful microorganisms, and the antioxidant power of fermented products produced by complex coexistence of these microorganisms can be said to be the effect of useful microorganisms. The yeast in the useful microorganism is a microorganism which does not fall into the synthesis of alcohols such as bread, beer, wine and the like, which is a fermentation synthetic organism. It is capable of synthesizing a large amount of amino acids and vitamins and is a food for producing a good microorganism in the soil . The above-mentioned lactic acid bacteria in useful microorganisms have a strong ability to preserve the microorganisms that are easily perishable by the microorganisms that do not fall into the production of yogurt and cheese, and have a major role in fermenting and decomposing organic matter for the first time. The photosynthetic bacteria in useful microorganisms are a kind of arthropods. In food processing, they are partially present in cheese and fisheries (soy sauce made from fish in the tropical regions, a little spicy), and usually like high temperature and high pressure, And is a special microorganism that survives while maintaining a symbiotic relationship on the soil surface. Unlike yeast or lactic acid bacteria, it does not have explosive reproductive ability, but it can be synthesized and fermented by coexistence with these two types.

These complex beneficial microorganisms do not use any synthetic chemicals and are made of 100% natural materials. Representative complex beneficial microorganisms are EM-1, which was developed by Professor Higadero of the Ryukyu University in 1982 The same liquid microorganisms are used in more than 150 countries around the world.

Useful microorganisms were initially used primarily as agricultural materials. Since then, its efficacy and ability have been clarified, and it has been applied to environmental purification, water quality improvement, and public sanitation.

Korean Patent Laid-Open Publication No. 2012-0039092 discloses a feed additive for freshwater eel cultivation using legal sulfur and vegetable lactic acid bacteria, a method for producing the feed additive, and a method for cultivating freshwater eel using the same, and Korean Patent No. 1073887 discloses a sulfur fermentation broth Korean Patent No. 10-1334157 discloses a virgin sulfur produced using a useful microorganism and its use, and a Korean Patent Registration No. 10-1268079 discloses a composition for a food additive using a herb medicine and a method for preparing the same, and Korean Patent No. 10-1114185 discloses a composition for a deodorant and a method for preparing the same.

In addition, its use has expanded to animal feed (domestic patent registration No. 10-0481971), cosmetics (domestic patent registration No. 10-0721119), fabric softener, toothpaste, detergent and the like. EM-X is a strong antioxidant that has been highly concentrated by fermentation of EM fermentation products.

The above-described conventional useful microorganisms have effects such as sterilization, coating, and deodorization by spraying or applying onto surfaces of objects such as wood, stone, glass, metal, porcelain, earthenware, fiber, plastic and paint. However, due to the unique colors of useful microorganisms such as brown, brown, and yellow, it may cause discoloration of the coating material. Particularly, in a living space, a spray of a bedding, a wallpaper, a book, a clothes, and the like is diluted with a small amount of a useful microorganism in a large amount of water, so that effects such as sterilization, coating power, and odor removal are ineffective. It is not possible to avoid discoloration, so it is not used in white bedding, clothes, walls, books and the like which easily discolors.

On the other hand, there is a large amount of useful microorganisms in Korean traditional fermented foods such as soy sauce, fermented seafood, kimchi, fermented liquor, fermented vinegar, and lactic acid bacterium. However, useful microorganisms are extracted and cultured in these fermented foods, Thus, there is no report on a useful microorganism capable of exhibiting effects such as sterilization, coating, and deodorization because the spray is not discolored due to the useful microorganisms even when a large amount of the spray is applied to the bedding, wallpaper, books and clothes.

It is another object of the present invention to provide a method for producing a useful microorganism by using a fermented food.

In order to achieve the above object, the present invention relates to a method for fermenting a fermented food belonging to a fermented food belonging to a fermented food belonging to a fermented food such as soy sauce, a kimchi, a fermented vinegar, a lactic acid bacteria food, Obtain useful microorganisms. The present invention also provides a method for producing a useful microorganism using a fermented food, which comprises distilling a useful microorganism in liquid phase to produce a distillate to remove the hue of the useful microorganism or obtaining an ion exchange solution by ion exchange treatment.

According to the present invention, beneficial microorganisms produced by using fermented foods belonging to soy sauce, fermented foods, kimchi, liquor, vinegar, lactic acid bacteria and the like are used for cultivation and activation in a relatively short period of time in a relatively short time, An advantageous effect of producing a large amount of useful microorganisms of excellent quality and liquid phase is recognized.

In addition, by using useful microorganisms of good liquid phase and producing useful microorganisms whose color has been removed such as distillate or ion exchange liquid, transparent microorganism useful microorganisms can not change color even in the case of bedding, In addition, it can be used in a larger amount than the useful microorganisms in which the color is not removed, thereby enhancing the effects of sterilization, coating and deodorization.

According to the present invention, useful microorganisms produced by using fermented foods can be used for the purposes of detergents, bactericides, deodorants, coating agents, fabric softeners, aphids, There will be.

Hereinafter, the present invention will be described more specifically.

A method for producing a useful microorganism using the fermented food of the present invention is as follows.

a) Mix one or more selected from fermented food groups such as soy sauce, fermented liquor, fermented vinegar, lactobacillus food and the like at a ratio of 0.01 to 30% based on the total composition% Obtaining a useful microorganism in a liquid phase by fermenting at a temperature of 20 to 40 占 폚 for 10 to 60 days to extract useful microorganisms;

b) The active microorganism is fermented at 20 to 40 ° C for 7 to 30 days by adding and mixing at least 1% of the useful microorganism obtained in step a) Obtaining a cultivated liquid useful microorganism;

c) distilling the useful microorganism in liquid phase obtained in the step a or b or performing an ion exchange treatment to remove the inherent color of the useful microorganism.

The step a according to the present invention is a step of extracting a useful microorganism which can be adapted to the sugar dilution among various useful microorganisms contained in the fermented food.

The saccharide used in the sugar dilution is not limited and may be any one selected from among sugar, fructose, maltose, lactose, sucrose, honey, sugar, tallow, oligosaccharide, fructose, candy, glucose, molasses and raw sugar. The content of sugar diluted in water may be 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.6 to 3% based on the total weight% of the composition. When the content of sugar is larger than the above range, the useful microorganisms extracted and cultivated are not economical due to too high an acidity or an excessive use amount. On the other hand, when the sugar content is less than the above range, useful microorganisms can not be extracted or cultured from the fermented food There is a problem that the composition is corrupted.

The water used for the sugar dilution may be any one that does not cause any hygienic problems such as distilled water, tap water, deep sea water, purified water, ground water, mildew water, and rock water.

The fermented food to be administered to the sugar dilution is a fermented food made by utilizing the fermentation action of microorganisms such as lactic acid bacteria or yeast. It is used for the purposes of the present invention such as soybean paste, fermented liquor, fermented vinegar, But can be used without limitation as long as it is capable of realizing the above.

Fermented foods such as soy sauce; For example, miso, kochujang, chonggukjang, soy sauce, spring rolls, and curd can be exemplified. The miso includes Japanese miso smile (rice smile, barley smile, bean smile). In addition, fermented soybean paste (soy sauce), soy sauce (including Japanese soy sauce), chunjang, and chungjang should be fermented for at least 4 months to produce useful microorganisms. Traditional fermented soybean paste, which is aged for many years and is rich in useful microorganisms, , Traditional fermented soy sauce, traditional fermented spring chutney, etc. are better. Chungkookjang is also commercially available, and it is better if the soybeans are put into a container with rice straw and fermented at 35 ~ 38 ℃ for 3 ~ 7 days.

Salted fermented foods are; It is better to use fish meat, eggs, and bowls that have been salted and seasoned with salt, and those that have been fermented for at least 3 months or more and have been fermented for more than a year. Of course, it also includes spiced fish. Examples of the types of salted fishes include anchovy fish sauce, canary fish sauce, rust fish sauce, crab meat sauce (abalone intestine), shrimp sauce, flatfish sauce, gangdong sauce, gonoru sauce, mackerel sauce, , Anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, It is made from sea urchin, sea urchin, sea urchin, sea urchin, sardine urchase, duck sword, umbrella urchin urchin, sea urchin, sea urchin, sea urchin, sea urchin, It has been widely used in various fields such as sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, shrimp, sea urchin, sea urchin, sea urchin, There are many kinds of fish such as tempura, turmeric, yellow squid, squid, oyster, octopus, Mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, Salmon roe, Salmon roe, Salmon roe, Salted roe roe, Salted roe roe, Salted roe roe, Salted roe roe, Salmon roe, Salmon roe, It is a sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, sea anchovy, sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, It is knowledgeable, we can illustrate such as clam chowder, dry squid chowder, octopus chowder, squid chowder, chowder chowder, pollinate gill chowder,

Kimchi as fermented food; Vegetable fermented food is a fermented food made by fermenting salt-fermented vegetables with fermented seaweed mixed with salted or fermented soy sauce and fermented at low temperature for at least 3 days. Fermentation aged in crypt or kimchi refrigerator This is better than six months. Examples of the types of kimchi include cabbage kimchi, cabbage kimchi, nabak kimchi, bamboo kimchi, cabbage bo kimchi, white kimchi, gangwonmu kimchi, kdukdugi, radish water kimchi, leek kimchi, cucumber mackerel, sesame leaf kimchi, , Spring mustard kimchi, spring mustard kimchi, kelp kimchi, cabbage kimchi, eggplant kimchi, bamboo kimchi, bamboo kimchi, red pepper kimchi, autumn mustard kimchi, green mustard kimchi, Dongjia kimchi, red pepper kimchi, 칡Sun kimchi, potato sauce kimchi, white kimchi, mushroom kakdugi, oyster kakdugi, minced kakdugi, bossam kimchi, cucumber kimchi, radish kimchi, mustard kimchi, janggi kimchi, nabak kimchi, , Kimchi which is salted, Kangdukchi Kangdukgi, Kangchikchi, seafood Kimchi, Kangduk kakdugi, Kakdugi kimchi, Kangdukchi kimchi, Seoji kimchi, Dongchimi, Kimchi, sweet potato stem Kimchi, red pepper kimchi, green pepper kimchi, Korean radish kimchi, Korean radish shrimp sauce kimchi, abalone kimchi, horseradish kimchi, mustard kimchi, sweet potato kimchi, Korean radish kimchi, onion kimchi, bean sprouts kimchi, Kimchi, garlic stem Kimchi, tarang kimchi, bamboo kimchi, 바 김 kimchi, buttercup kimchi, dried radish kimchi, dongnaem kimchi, stone (Korean radish kimchi), red kimchi, ring (white paper), sweet potato kimchi, Kimchi, marinated kimchi, kimchi, marinated kimchi, carrot Kimchi, citrus kimchi, parsley kimchi, white kimchi, mustard kimchi, boiled kimchi, plum kimchi, altar dongchimi Kimchi, Pumpkin Kimchi, Chicken Kimchi, Mixed Garlic Kimchi, Garlic Kimchi, Garlic Kimchi, Chicken Kimchi, Hanchi Kimchi, Pumpkin Kimchi, Pumpkin Kimchi, However, Kimchi, ginseng, kimchi, ginseng, kimchi, ginseng, kimchi, ginseng, kimchi, turnip kimchi, turnip kimchi, turnip kimchi, turnip bunch kimchi, lotus dumplings, ginseng water kimchi In addition, fermented foods such as soy sauce, soybean paste, and hot pepper paste are also included. Red pepper, sardine, radish, bamboo shoots, mushroom papaya, papaya leaf, and the like. And they should be used when the fermentation is sufficiently advanced to produce useful microorganisms. Therefore, kimchi, such as a ready-to-eat side dish, a puttfish, etc., is not applicable because no useful microorganisms are produced.

As the fermented food, the fermented liquor comprises: Fruits, cereals, papers, etc., and other saccharides and starch contained in raw materials are fermented by the action of fungi or yeast. There are no restrictions on the presence of microorganisms such as yeast or lactic acid bacteria. For example, grains (such as beer, rice wine, Dongdongju, Sungok Cheongju, Jungdongju, Hansan Sorghum, Haenam Jinyangju, Cheongju (sake), etc.), fruit (cactus fruit, bokbunja, wine, And a hybrid stock prepared by mixing them.

As a fermented food, (Vinegar, vinegar, vinegar, pomegranate vinegar, vinegar, and vinegar) made by using grains, grape vinegar (vinegar, And the presence of microorganisms such as dicotyledonous vinegar prepared by immersing a specific plant for a certain period in a conventional vinegar containing the herbal medicine vinegar (ginseng vinegar, pine vinegar, bellflower vinegar, But is not limited to.

Fermented foods are lactobacillus foods; Solid or liquid lactic acid bacteria and products containing them, such as yogurt, yogurt, yogurt and the like.

And the selected fermented food is administered in an amount of 0.1 to 30% based on the total weight% of the composition. In particular, the content of soy sauce, fermented liquor, and lactic acid bacteria is 0.1 to 30%, preferably 0.1 to 30%, more preferably 0.1 to 10%, more preferably 1 to 5% , Preferably 1 to 20%, more preferably 3 to 10%. Fermented food having a high salt concentration such as soy sauce or fermented fish products is not economical because the fermentation rate is too weak, and the higher the content of kimchi, the fermented liquor, the fermented vinegar, and the lactic acid bacteria, the better the fermentation. It may be administered at a higher ratio than the content, but an excessively high content is not economical. Conversely, when the content is less than the above-mentioned content, there is a problem that the useful microorganisms are not extracted or it is difficult to cultivate and the composition may be corrupted.

The temperature required for extracting and culturing the useful microorganism from the fermented food is 20 to 40 占 폚, preferably 20 to 35 占 폚, more preferably 25 to 35 占 폚. If the temperature is higher than the above range, there is a problem that the fermentation is difficult to proceed or the useful microorganisms contained in the fermented food are killed. Conversely, if the temperature is lower than the above range, it takes too much time for fermentation to proceed or fermentation may be difficult.

As the fermentation proceeds Among the various useful microorganisms contained in the fermented food, only the useful microorganisms that can be adapted to the sugar dilution conditions are extracted from the fermented food, and the sugar is used as a food source to adapt to the environmental conditions of the sugar dilution, It is possible to rapidly expand and cultivate according to various combined environmental conditions such as proper oxygen supply.

Of course, the fermentation process can be observed with the naked eye. For example, after 36 ~ 48 hours from the start of fermentation at 25 ~ 35 ℃, bubbles are generated in the fermentor and the gas is continuously produced. After 3 ~ 4 days, The microfilm starts to form on the upper surface of the composition.

At this time, the composition may be maintained in a state where the lid of the fermentation tank is closed, but the anaerobic fermentation may be continued. However, the lid of the fermentation tank should be opened for at least one time in 1-3 days to evacuate gas or stir once more, When oxygen is supplied and aerobically fermented, more intensive fermentation proceeds. The fermentation period is somewhat different depending on the selected fermented food and the temperature and the fermentation method, but it is usually sufficient that the fermentation time is 10 to 30 days at 20 ° C or more.

The thus fermented fermentation broth is a composite of several tens of useful microorganisms including lactic acid bacteria, yeast, acetic acid bacteria, photosynthetic bacteria and the like from fermented foods such as soybean paste, fermented foods and kimchi, Lactic acid bacteria are cultured and activated. In fermented liquor or fermented vinegar, there are at least one useful microorganism which is contained in a fermentation state or fermented vinegar and contains sugar as a food source.

It is preferable that the fermented useful microorganisms are repeatedly filtered at least once with a filter such as a filter or cloth to cleanly remove the residue containing by-products of the useful microorganisms.

The step (b) according to the present invention is a step of culturing and activating the useful microorganism obtained in step (a), wherein a useful microorganism prepared from the fermented food is added to the sugar diluent in the step (a) The useful microorganisms obtained in the step a, that is, the useful microorganisms prepared from the fermented food, are at least 1% or more in proportion to the total composition, but the larger the specific gravity Proliferation is good. Therefore, the preferable content of the useful microorganism produced from the fermented food is 1 to 30%, preferably 2 to 20%, more preferably 3 to 5% based on the total composition%.

When the mixture is sufficiently fermented at a temperature of 20 to 40 ° C. for 7 to 30 days, an activated microorganism of liquid phase is obtained.

Of course, the process for producing an active cultivated useful microorganism in this step differs from the above-mentioned step a only in that the beneficial microorganism obtained in step a is used instead of the fermented food in composition composition. Therefore, the useful microorganisms finally completed in steps a and b are substantially different. For example, if the soybean paste useful microorganism is selected as the fermented food for extracting the useful microorganism in step a, the step b is a step of selecting the soybean paste useful microorganism obtained in step a, The fermented soybean soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented The microorganisms or the soybean useful microorganisms of step b, which are activated by culturing the microorganisms useful for the soybean miso, will be almost the same.

Such an active culture medium is advantageous in that there is almost no occurrence of residue after fermentation by using a useful microorganism in liquid form extracted and cultured from fermented food rather than fermented food.

In the step c according to the present invention, a distillate is obtained by distilling the distillate to remove the intrinsic color of the beneficial microorganism in liquid phase obtained in the step a or b, or an ion exchange treatment is carried out through an ion exchange treatment apparatus, .

First, in order to obtain either of a distillate or an ion exchange solution, it is recommended that the above-mentioned liquid useful microorganisms are subjected to primary filtration using a gravel or sieve as a filter, or to perform filter filtration through a water filter.

The method for obtaining the distillate to remove the hue inherent to the useful microorganism is not limited as long as the distillate can be produced usually. The useful microorganism is added to the distillation tank of the distiller and distilled at a temperature of 30 to 60 ° C The active ingredient damage can be minimized or the distillation time can be shortened by distillation at a high temperature of about 60 to 150 ° C. Of course, the water vapor generated at the time of heating at a high temperature is transferred to the cooling device through the pipeline connected to the distillation tank, and is liquefied and collected into the collection tank to obtain a clear and transparent distillate. Of course, distillers for producing distillates can be selected from a variety of commercially available products.

A method of obtaining an ion exchange solution for removing the hue inherent to the useful microorganism is obtained by ion exchange, and an ion exchange solution is obtained by selectively removing ions of useful microorganisms by an ion exchange resin, an ion exchange membrane, or the like. Further, the ion exchange solution is obtained by repeating the ion exchange treatment in the ion exchange apparatus at least once more. The resulting ion exchange solution is much more tender or transparent than before the ion exchange treatment, without damaging the components inherent in the useful microorganism.

The useful microorganisms in the liquid phase such as distillation or ion exchange treatment can be sprayed or applied on the surface of an object such as wood, stone, glass, metal, porcelain, earthenware, fiber, plastic, paint or the like to prevent discoloration of the object, Deodorization, and the like. Particularly, even when it is sprayed on bedding, wallpaper, book, clothes, etc. in a living space, the spraying material does not discolor and has an advantage of showing excellent effects such as sterilizing power, coating power and deodorizing effect.

Accordingly, the present invention relates to a useful microorganism (including a useful microorganism whose color has been removed) prepared by using the fermented food produced by the method for producing the useful microorganism produced by using the fermented food, is excellent in sterilizing power, coating power, And so on.

In addition, the present invention includes spraying and applying the plant to a plant to remove the aphid which occurs during the cultivation of the plant as it is or a useful microorganism prepared by using the fermented food containing the useful microorganism from which the color has been removed.

In addition, the present invention relates to a method for obtaining a fish which has been removed from fish by using a useful microorganism prepared by using a fermented food by immersing the fish in a fermented food as it is or by diluting with water, Lt; / RTI > Of course, in order to effectively remove the fishy flesh of useful microorganisms produced by using fermented food, it is possible that the body of the fish is small (for example, anchovy, shrimp, etc.) (For example, mackerel, mackerel, mackerel, etc.) and immersed in the fermented food as well as the useful microorganisms produced therefrom or in the dilution.

In addition, the useful microorganisms produced by using the fermented food have effects such as moisturizing, athlete's foot, eczema, seborrheic dermatitis, acne, itching, atopic dermatitis and other skin diseases, , The useful microorganism produced by using the fermented food may be contained in a soap product and thus can be provided for application to an animal or a human transdermal route for the purpose of improving and treating such as moisturizing, athlete's foot, eczema, seborrheic dermatitis, itching,

The soap may be anything that can be applied to transdermal application, and solid soap, liquid soap and the like can be exemplified in general. At this time, the proper ratio of the useful microorganisms produced by using the fermented food contained in the soap composition is 2 to 20% based on the total weight% of the composition, but preferably up to the allowable range according to the related method.

Of course, the specific use for the useful microorganism produced by using the fermented food may be suitably selected from the group consisting of a detergent, a bactericide, a deodorant, a coating agent, a fabric softener, aphid removal, a soap, It can be realized by a usual manufacturing method.

Hereinafter, the present invention will be described more specifically with reference to Examples and Experimental Examples. However, the technical scope of the present invention is not limited to these.

Example

(1) Manufacture of conventional useful microbial broth

Example 1

3 liters of microorganism (EVER MIRACLE), 3 kg of rice bran, 3 g of rice gruel, 3 kg of white sugar, and 3 kg of white sugar were added to a fermenter of 50 L. The mixture was aged at a temperature of 28 to 30 ° C. for 30 days, (A diameter of 0.2 mm) formed in the lid of the fermentation tank for discharging the generated gas. Fermentation The cultivated useful microorganism was used as a filter to obtain about 45 L of useful yellow microorganism microorganism.

(2) Process for obtaining useful microorganisms by using fermented food

Example 2

0.3 kg of fermented soybean paste (manufacturer: 000 temple located in North Sansan, Goyang, Gyeonggi province), 0.5L of molasses and 18L of groundwater purified water were added to the 20L fermenter in a conventional manner and aged for 5 years. The lid of the fermenter which was fermented for 30 days but closed at least once at least once for about 30 days was opened and stirred with a rod. In addition, in the closed fermenter, one fine hole Diameter 0.2 mm). The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 15 L of a fermented soybean miscellaneous microorganism extracted and cultured in doenjang.

Example 3

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter and then 0.5 L of a soy sauce fermented for 4 years in a conventional manner and then fermented for 4 years (manufacturer: 000 temple located in North Sansan, Goyang, Gyeonggi Province) And it was fermented at a temperature of 25 to 32 ° C for 30 days, and the lid of the fermenter was sealed at least once in about 1 to 3 days. The fermenter was poured into a bar and the fermenter was stirred with a rod. And discharged through one fine hole (diameter 0.2 mm) formed in the lid. The fermented useful microorganisms were filtered using a broad-leaved filter as a filter to obtain about 18 L of a liquid soybean useful microorganism extracted and cultured in the liver.

Example 4

0.5L of glucose and 19L of groundwater purified water were diluted in a 20L fermenter, and 0.4kg of kochujang prepared by traditional methods and aged for 3 years (manufacturer: 000 temple located in Bukhansan province) was added to the diluted product and mixed well. The fermenter was fermented at a temperature of ~ 32 ° C for 30 days, and the lid of the fermenter was sealed at least once in about 1 to 3 days. The lid was then poured into a bar. The fermenter was poured into a lid And discharged through one fine hole (diameter 0.2 mm) formed. The fermented useful microorganism was filtered by using the broad gut as a filter to obtain about 17 L of a liquid kochujang useful microorganism extracted from the kochujang.

Example 5

After diluting 0.5L of molasses and 19L of groundwater purified water into a 20L fermenter, 0.4kg of the fermented product prepared by the conventional method and fermented for 18 months was added to the diluted product, and the mixture was thoroughly mixed and fermented for 30 days at a temperature of 25-32 ° C The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism useful as a liquid phase extractable and cultivated in the field.

Example 6

The fermenter of 20 L was diluted with 0.5 L of molasses and 19 L of groundwater purified water. Then, 0.3 kg of agar-fermented starch, which had been prepared by the conventional method and was fermented for 2 years, was added to the diluted product, and the mixture was thoroughly mixed and fermented for 30 days at a temperature of 25 to 32 ° C The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism useful for extracting and culturing the liquid of the present invention.

Example 7

After diluting 0.5L of molasses and 19L of groundwater purified water in a 20L fermenter, 1kg of Chungkookjang (manufacturer: 000 temple located in Bukhansan, Korea) prepared by the traditional method was added to the diluted product, The lid of the fermenter which has been fermented at a temperature of 32 ° C for 30 days, and which has been closed at least once at least once, is opened and stirred with a rod. In order to discharge the gas produced in the closed fermenter, Hole (diameter 0.2 mm). The fermented useful microorganisms were filtered using a broad-leaved filter as a filter to obtain about 17 L of a liquid chungkukjang useful microorganism extracted from chungkukjang.

Example 8

100 g of anchovy sauce (manufacturer: Shin Young Kwang) was added to the diluted product, and the mixture was fermented for 30 days at a temperature of 25 to 32 ° C, The lid of the fermenter which was closed at least once on the 3rd day was opened and stirred with a rod, and it was also poured through one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank to discharge the generated gas during the fermentation of the closed fermenter Respectively. The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 18 L of a fermented anchovy sauce microorganism extracted from anchovy sauce.

Example 9

The fermentation tank of 20 L was diluted with 0.5 L of molasses and 19 L of groundwater purified water, and 250 g of canary juice (manufacturer: Canari Fishery Co., Baileyido) was added to the diluted product, followed by thorough fermentation at 25 to 32 ° C for 30 days The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In addition, one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank for discharging the gas produced in the fermentation in the closed fermenter, Lt; / RTI > The fermented useful microorganism was filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism useful as a liquid-phase fermented fish sauce extracted from a fermented fish sauce.

Example 10

The fermentation tank of 20 L was diluted with 0.5 L of molasses and 19 L of groundwater purified water, 200 g of shrimp (Shin Yongkum Food) was added to the diluted product, and the mixture was mixed well. The mixture was fermented at 25 to 32 ° C for 30 days, On the 3rd day, the lid of the fermenter was closed at least once and was pounded with a rod. In addition, in a closed fermenter, through a single fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank Respectively. The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism useful as a liquid-phase fermented shrimp extracted from a shrimp shrimp.

Example 11

20 L fermentation tank was diluted with 0.5 L of molasses and 19 L of groundwater purified water. Then, 200 g of Chinese cabbage kimchi, which had been fermented in a kimchi refrigerator for 2 years and fermented in a kimchi refrigerator, The fermenter was fermented at a temperature of 32 ° C for 30 days, and the lid of the fermenter was sealed at least once in about 1 to 3 days. The lid of the fermenter was poured into a bar and the fermenter was stirred with a rod. And discharged through one fine hole (diameter 0.2 mm). The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism useful for extracting and culturing liquid cabbage kimchi in a cabbage kimchi.

Example 12

After diluting 0.5 L of molasses and 19 L of purified water in a 20 L fermenter, 300 g of fermented ginger fermented in a kimchi refrigerator for 1 month was added to the diluted product and mixed well. (Diameter: 0.2 mm) was added to the lid of the fermentation tank for the purpose of discharging the gas produced in the closed fermenter in the closed fermenter. The lid of the fermenter was sealed at least once in about 1 to 3 days, Lt; / RTI > The fermented useful microorganism was filtered by using a broad-leaved filter as a filter to obtain about 17 L of a microorganism having a pseudo-fungus extract which was extracted and cultured in a pouch gum.

Example 13

20L fermenter was diluted with 0.5L of molasses and 19L of groundwater purified water. Then, 200g of mugwort, which was fermented in a kimchi refrigerator for 2 years by fermentation and fermented in a kimchi refrigerator, was added to the diluted product and mixed well. The fermenter was fermented for 30 days at a temperature of about 1 to 3 days, and the lid of the fermenter was sealed at least once. The fermenter was stirred with a rod. The fermenter was stirred in a closed fermenter (Diameter: 0.2 mm). The fermented useful microorganisms were filtered using a broad-leaved filter as a filter to obtain about 17 L of a liquid non-germ-free useful microorganism extracted and cultured in non-gum.

Example 14

Dilute 0.5L of molasses and 19L of groundwater purified water into a 20L fermenter, add 200g of fermented red pepper to the diluted product, immerse in soy sauce for 1 year or more, mix well and ferment it for 30 days at 25-32 ℃ The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In addition, one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank for discharging the gas produced in the fermentation in the closed fermenter, Lt; / RTI > The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 17 L of a liquid low-residue red pepper-useful microorganism extracted and cultivated from low-fat chili.

Example 15

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, 0.5 L of makgeolli (manufacturer: Goleman) was added to the diluted product, and the mixture was fermented at 25 to 32 ° C for 20 days, The lid of the fermenter which was sealed at least once in 3 days was opened and stirred with a rod. In addition, in order to discharge the gas produced in the closed fermentation fermentation, the fermenter was discharged through one fine hole (diameter: 0.2 mm) formed in the lid of the fermenter Respectively. The fermented useful microorganisms were filtered by using a broad-leaved filter as a filter to obtain about 19 L of microorganism capable of producing a makkolli as a liquid in a makkolli extract.

Example 16

To the 20L fermenter, 0.5L of molasses and 19L of groundwater purified water are diluted. 1L of wine is added to the diluted product, and the mixture is fermented for 20 days at a temperature of 25 ~ 32 ℃, and at least once The lid of the closed fermenter was opened and stirred with a rod, and was discharged through a single fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank to discharge the gas generated in the fermentation in the closed fermenter. The fermented useful microorganism was filtered by using a broad-leaved filter as a filter to obtain about 20 L of a liquid wine-using microorganism extracted from the wine.

Example 17

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, 0.4 L of persimmon vinegar (manufactured by I Love) was added to the diluted product, and the mixture was thoroughly mixed and fermented at a temperature of 25 to 32 ° C for 20 days, The lid of the fermenter which was sealed at least once in 3 days was opened and stirred with a rod. In addition, in order to discharge the gas produced in the closed fermentation fermentation, the fermenter was discharged through one fine hole (diameter: 0.2 mm) formed in the lid of the fermenter Respectively. The fermented useful microorganism was filtrated by using a broad-leaved filter as a filter to obtain about 19 L of a liquid persimmon useful microorganism extracted from persimmon vinegar.

Example 18

To the 20L fermenter, 0.5L of molasses and 19L of groundwater purified water were diluted. 5L of brown rice vinegar (maker; Ottogi) and 5L of molasses were added to the diluted water, The lid of the fermenter which was closed at least once at least once for about 20 days was opened and stirred with a rod. In addition, in the closed fermenter, one fine hole Diameter 0.2 mm). The fermented useful microorganism was filtrated by using a broad-leaved filter as a filter to obtain a liquid brown rice vinegar-usable microorganism extracted from the brown rice vinegar to about 19L.

Example 19

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, 0.5 L of apple vinegar (manufactured by Ottogi) was added to the diluted product, and the mixture was thoroughly mixed and fermented at a temperature of 25 to 32 ° C for 20 days, On the 3rd day, the lid of the fermenter was closed at least once and was pounded with a rod. In addition, in a closed fermenter, through a single fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank Respectively. The fermented useful microorganism was filtered by using a broad-leaved filter as a filter to obtain about 20 L of a microorganism useful as a liquid vinegar vinegar extracted and cultivated from apple vinegar.

Example 20

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, 0.3 L of a lactic acid bacterium drink (Bulgaris, manufactured by NANYANG INC.) Was added to the fermentation broth and the mixture was fermented for 20 days at a temperature of 25 to 32 캜 The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganism was filtrated by using a broad-leaved filter as a filter to obtain a liquid lactic acid bacteria beverage useful microorganism extracted and cultured in a lactic acid bacteria beverage bulb to about 19L.

Example 21

0.5 L of molasses and 19 L of ground water purified water were diluted in a 20 L fermenter, and 0.3 L of a lactic acid bacterium drink (yogurt; manufactured by NANYANG INC.) Was added to the diluted product, followed by 20 days of fermentation at a temperature of 25 to 32 캜 The lid of the fermenter which was closed at least once in one to three days was opened and stirred with a rod. In addition, one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank for releasing the gas produced in the fermentation in the closed fermenter . The fermented useful microorganism was filtrated by using a broad-leaved filter as a filter to obtain a liquid lactic acid bacteria beverage useful microorganism extracted and cultured in a lactic acid beverage yogurt to be about 19L.

(3) Production process of active culture of useful microorganisms produced by using fermented food

Example 22

10 L of molasses and 575 L of groundwater purified water were diluted in a fermentation tank of 600 L, and 15 L of the useful microorganism obtained in Example 2 was added to the diluted product, followed by fermentation for 17 days at a temperature of 25 to 32 캜 The fermenter was sealed at least once in three days with a lid of the closed fermenter. The fermenter was stirred with a rod. In addition, a large number of fine holes (diameter: 0.1 mm) formed in the lid of the fermenter Respectively. The fermented useful microorganisms were filtered through a filter to produce about 600 L of the active fermented soybean miso fermented microorganism, and then the fermenter was sealed and aged at a temperature of 8 to 20 ° C for 1 to 3 months.

Example 23

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and 0.5 L of the soybean useful microorganism obtained in Example 3 was added to the diluted product, followed by 30 days fermentation at 25-32 DEG C (Diameter: 0.2 mm) formed in the lid of the fermentation tank in order to discharge the gas produced in the fermentation in the closed fermenter, and the lid of the fermenter was sealed at least once in about 1 to 3 days. Lt; / RTI > The fermented useful microorganisms were filtered by a filter to produce active liquid soy sauce microorganisms of about 19 L. The microorganisms were then charged into 12 1.5 L plastic bottles and sealed and matured at a temperature of 7 to 13 ° C for 2 months.

Example 24

0.5 L of glucose and 19 L of groundwater purified water were diluted in a 20 L fermenter and then 0.5 L of the microorganism of the present invention obtained in Example 4 was added to the diluted product, followed by 30 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce active lactic acid kochujang useful microorganisms of about 19 L. The microorganisms were then charged into 12 1.5 L plastic bottles and sealed and matured at a temperature of 7 to 13 ° C for 2 months.

Example 25

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the microorganism obtained in Example 5 was added to the diluted product, followed by 30 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce active microorganisms of about 19 L in a liquid phase, and then filled in 12 1.5 L plastic bottles, respectively, and then sealed at a temperature of 7 to 13 ° C. for 42 days.

Example 26

0.5 L of molasses and 19 L of ground water purified water were diluted in a 20 L fermenter, and 0.5 L of the microorganism of the present invention obtained in Example 6 was added to the diluted product, followed by 30 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter, and the active microorganisms in the liquid phase of the barnacles were prepared to a size of about 19 L. Then, each of the 1.5 L plastic bottles was filled in 12 bottles and sealed at a temperature of 7 to 13 ° C for 2 months.

Example 27

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and the diluted products were mixed with the microorganism useful for chungkukjang obtained in Example 7, and the mixture was thoroughly mixed and fermented at a temperature of 25 to 32 캜 for 30 days The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In addition, one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank for discharging the gas produced in the fermentation in the closed fermenter, Lt; / RTI > The fermented useful microorganisms were filtered through a filter to produce active lactic acid fermented microorganisms of about 19 L. Then, the fermented microorganisms were charged in 1.5 L plastic bottles respectively and then sealed and matured at a temperature of 7 to 13 ° C for 2 months.

Example 28

0.5 L of molasses and 19 L of groundwater purified water were diluted in a fermentation tank of 20 L and then 0.5 L of anchovy safflower microorganism obtained in Example 8 was added to the diluted product and mixed well. The mixture was stirred at 25-32 캜 for 30 days The lid of the fermenter which had been fermented at least once in about 1 to 3 days was opened and stirred with a rod, and one fine hole (diameter 0.2) formed in the lid of the fermenter for releasing the gas produced in the fermentation in the closed fermenter mm). The fermented useful microorganisms were filtered by a filter to prepare active microorganisms of anchovy sauces which were cultivated in an amount of about 20 L. Then, the microorganisms were charged in 1.5 L plastic bottles and sealed, and aged at a temperature of 7 to 13 ° C for 2 months .

Example 29

0.5 L of molasses and 19 L of groundwater purified water were diluted in a fermentation tank of 20 L and then 0.5 L of the fermented canned fish sauce microorganism obtained in Example 9 was added to the diluted product, The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered by a filter to prepare active microorganisms of the liquid fermented safflower fish sauce of about 19 L. Then, the microorganisms were charged in 1.5 L plastic bottles and sealed, and aged at a temperature of 7 to 13 ° C for 2 months .

Example 30

0.5 L of molasses and 19 L of ground water purified water were diluted in a 20 L fermenter, and 0.5 L of the microorganism of the present invention obtained in Example 10 was added to the diluted product, followed by 30 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce about 19 L of active microorganism of liquid fermented shrimp, respectively, and each of them was filled in 1.5 L plastic bottles and sealed, and aged at a temperature of 7 to 13 ° C for 2 months.

Example 31

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter and then 0.5 L of the microorganism of the Chinese cabbage kimchi obtained in Example 11 was added to the diluted product, followed by thorough mixing for 30 days at 25-32 캜 The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered through a filter to produce active microorganisms of liquid cabbage kimchi, about 20 L. Then, the microorganisms were packed in 12 1.5 L plastic bottles and sealed and aged at a temperature of 7 to 13 ° C for 1 month .

Example 32

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter and then 0.5 L of the microorganism obtained in Example 12 was added to the diluted product, followed by 30 days of fermentation at 25 to 32 ° C. The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce active liquefied microorganisms of about 19 L. The microorganisms were then charged into 12 1.5 L plastic bottles, respectively, and sealed at a temperature of 7 to 13 ° C for 2 months.

Example 33

0.5 L of molasses and 19 L of ground water purified water were diluted in a 20 L fermenter, and 0.5 L of the non-germ-free microorganism obtained in Example 13 was added to the diluted product, followed by 30 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce active microorganisms of the non-germinated microorganisms of about 19 L. The microorganisms were then charged into 12 1.5 L PET bottles, respectively, and sealed at a temperature of 7 to 13 ° C. for 2 months.

Example 34

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the useful microorganism of the present invention obtained in Example 14 was added to the diluted product, followed by stirring at 25 to 32 ° C for 30 days The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered by a filter, and the active microorganisms of the liquid cultivated low temperature pepper were prepared in about 19 L. Then, the microorganisms were packed in 12 1.5 L plastic bottles and sealed, and aged at a temperature of 7 to 13 ° C for 3 months .

Example 35

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter and then 0.5 L of the microorganism obtained in Example 15 was added to the diluted product. The mixture was mixed well and the mixture was fermented for 20 days at a temperature of 25 to 32 캜 The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter, and the active microorganisms of the makkolli were cultivated at about 19 L. Then, the fermented microorganisms were respectively packed in 12 1.5 L PET bottles and sealed at a temperature of 7 ~ 13 ° C for 2 months.

Example 36

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and 0.5 L of the wine-borne microorganism obtained in Example 16 was added to the diluted product, followed by fermentation for 20 days at a temperature of 25 to 32 ° C. The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce active liquid wine microorganisms of about 19 L. Then, the microorganisms were charged in 1.5 L plastic bottles, respectively, and then sealed at a temperature of 7 to 13 ° C. for 2 months.

Example 37

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the persimmon vetch beneficial microorganism obtained in Example 17 was added to the diluted product, followed by 20 days of fermentation The lid of the fermenter which was closed at least once in about 1 to 3 days was opened and stirred with a rod. In order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered by a filter to produce activated lecithin microorganisms of about 19 L. The fermented microorganisms were then charged in 12 1.5 L plastic bottles and sealed and matured at a temperature of 7 to 13 ° C for 2 months.

Example 38

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the microorganism-soluble microorganism obtained in Example 18 was added to the diluted product, followed by thorough mixing for 20 days at a temperature of 25 to 32 캜 The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered through a filter to produce active microorganisms of the liquid brown rice vinegar, about 19 L, and then filled in 12 1.5 L plastic bottles, respectively, and sealed at a temperature of 7 to 13 ° C. for 2 months .

Example 39

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the microorganism obtained in Example 19 was added to the diluted product. The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered through a filter to produce active microorganisms of the liquid apple vinegar, about 19 L, and then filled in 1.5 L plastic bottles, respectively, and sealed at a temperature of 7 to 13 ° C. for 4 months .

Example 40

0.5 L of molasses and 19 L of groundwater purified water were diluted in a fermentation tank of 20 L and then 0.5 L of the lactic acid bacterial drink useful microorganism obtained in Example 20 was added to the diluted product and mixed well. The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole 0.2 mm). The fermented useful microorganisms were filtered by a filter to produce active lactic acid bacteria drinkable microorganisms of about 19 L. The fermented microorganisms were then packed in 12 1.5 L plastic bottles and sealed and aged at a temperature of 7 to 13 ° C for 2 months .

Example 41

0.5 L of molasses and 19 L of ground water purified water were diluted in a fermentation tank of 20 L and then 0.5 L of the lactic acid bacterial drink useful microorganism obtained in Example 21 was added to the diluted product, The lid of the fermenter which has been fermented at least once in about 1 to 3 days was opened and stirred with a rod. Further, in order to discharge the gas produced in the closed fermenter in the closed fermenter, one fine hole ; 0.1 mm). The fermented useful microorganisms were filtered by a filter to produce active lactic acid bacteria drinkable microorganisms of about 19 L. The fermented microorganisms were then packed in 12 1.5 L plastic bottles and sealed and aged at a temperature of 7 to 13 ° C for 2 months .

(4) a step of distilling the useful microorganism in liquid phase obtained from the fermented food to obtain a distillate

Example 42

Formulation 20L of Example 22 was placed in a tank of a high-pressure boiler and heated to 120 占 폚. The water vapor generated at this time was transferred to a water vapor capture tank connected to a high pressure chemical tank through a pipeline, and the water vapor was collected and allowed to stand at a temperature of 13 ° C or lower to naturally cool the product, whereby the peculiar color of the useful microorganism disappeared and a clear transparent distillate .

(5) a process for obtaining an ion exchange solution by subjecting a useful microorganism in a liquid phase obtained from a fermented food to ion exchange treatment

Example 43

A water tank containing a liquid useful microorganism obtained from the fermented food and a first ion exchange resin filter are attached to the suction port and an outlet port is connected to the water filter and the first pipeline, and an underwater motor and a water filter are connected to the first stage sediment filter, A free carbon filter, a three-stage UF filter post, and a four-stage post-carbon filter. The water filter inlet is connected to the first pipeline and the water filter outlet is connected to the second pipeline. And the second ion exchange resin filter is connected to the second pipeline. The process of ion exchange treatment of the formulation of Example 22 using such an ion exchange treatment apparatus is as follows.

First, Formulation 20L of Example 22, which has a brown color, is filled in a water bath. And the water tank filled tank of Example 22 is sucked into the intake port through the first ion exchange resin filter mounted on the underwater motor intake port. At this time, the formulation of Example 22 becomes a primary ion exchange-treated ion exchange liquid through the first ion exchange resin filter. The ion exchanged liquid subjected to the first ion exchange treatment is transferred to the water filter through the first pipeline connected to the underwater motor outlet through the underwater motor outlet. In the water filter, the ion exchange solution subjected to the first ion exchange treatment sequentially from the first stage sediment filter → the second stage free carbon filter → the third stage UF filter post → the fourth stage post carbon filter is filtered, And then transferred to a second ion exchange resin filter connected to the filter and subjected to a secondary ion exchange treatment, the resulting ion exchange solution was in a state in which the hue was removed to some extent without damaging the inherent effective component.

The secondary ion exchange liquid was transparent again as the same method was repeated five times, and the ion exchange liquid of about 17 L was obtained, which became tastier and smoother.

(7) Products containing beneficial microorganisms produced using fermented food

Example  44. Cosmetic lotion containing ion exchange liquid

2.5 kg of sodium hydroxide (90%) and Formulation 3L of Example 43 were mixed, and a sodium hydroxide diluted with a spatula to completely dissolve sodium hydroxide in the formulation of Example 43 was obtained. To this, 5 L of soybean oil was mixed and stirred When the concentration of the mixture was 50 ppm or more while stirring the mixture at a stirring speed of 60 RPM, the mixture was continuously stirred with a stirrer and the mixture was put into a soap frame at a concentration of 70 ppm or more and aged for 40 days A solid type cosmetic soap containing the formulation of Example 43 was prepared.

Experimental Example

(1) Sensory sensory evaluation of disgusting taste of useful microorganisms prepared by using existing useful microorganisms and fermented foods

Experimental Example 1

20, 4 male and 2 female, 30 male, 4 male and 5 female, 40 male, 3 male and 6 female, 50 male, and 5 female, each containing the useful microorganism formulations of Examples 1 to 41, Five male and 10 female students were asked to fill in the contents of each formulation, and each composition could be tasted as much as desired. At a place where one or more students gathered, , And sensory test results in which the disgusting taste of each of the formulations was comparatively and comparatively measured is shown in Table 1 below.

Form
   Disgusting taste measurement of formulations    The formulation of Example 1               One    Formulation of Example 2               4    Formulation of Example 3               4    Formulation of Example 4               4    Formulation of Example 5               4    Formulation of Example 6               4    The formulation of Example 7               4    Formulation of Example 8               4    The formulation of Example 9               4    The formulation of Example 10               4    Formulation of Example 11               4    The formulation of Example 12               4    The formulation of Example 13               4    The formulation of Example 14               4    The formulation of Example 15               4    The formulation of Example 16               4    The formulation of Example 17               4    The formulation of Example 18               4    The formulation of Example 19               4    The formulation of Example 20               4    The formulation of Example 21               4    The formulation of Example 22               4    The formulation of Example 23               4    The formulation of Example 24               4    The formulation of Example 25               4    The formulation of Example 26               4    The formulation of Example 27               4    The formulation of Example 28               4    The formulation of Example 29               4    The formulation of Example 30               4    The formulation of Example 31               4    Formulation of Example 32               4    Formulation of Example 33               4    The formulation of Example 34               4    Formulation of Example 35               4    Formulation of Example 36               4    The formulation of Example 37               4    The formulation of Example 38               4    Formulation of Example 39               4    Formulation of Example 40               4    The formulation of Example 41               4

1) The number is the average of three experiments

2) Acceptance criteria; 4; No disagreement, 3; Usually, 2; A little disgust, 1; Very disgusting

<Conclusion>

The disgusting taste of each formulation was tasted and the result of the measurement was taste-like. As a result, the formulation of Example 1, which is an existing useful microorganism, had difficulties such as tasting and tasting. In addition, as shown in Table 1, the scores for the tastes were found to be inadequate because of very disgust. On the other hand, in the useful microorganisms (Formulations 2 to 21 of the examples) and the active cultures thereof (Forms 22 to 41 of the examples) prepared by using the fermented food belonging to the present invention, it is difficult to smoothly and smoothly taste without disgusting and unpleasant taste There was no.

(2) Sensory sensory evaluation of sweet, sour, and sweet taste of useful microorganisms produced using conventional useful microorganisms and fermented foods

Experimental Example 2

20, male 1, 30, 5 male and 7 female, 40 male, 7 male and 9 female, 50 female, male to 50, respectively, in which the useful microorganism formulations of Examples 1 to 41 were contained in a 1.5 L container 4 men and 10 women, 6 ~ 80 men, 5 men and 17 women were informed about each formulation, and each of the formulations could be tasted as much as desired. In a place where one or more people gathered, The results are shown in Table 2 below. [Table 2] &lt; tb &gt; &lt; TABLE &gt;

Form
                Flavor measurement of formulation       Sweet taste      Sour taste     Sweet taste    The formulation of Example 1          One          One          3    Formulation of Example 2          5          5          5    Formulation of Example 3          5          5          5    Formulation of Example 4          4          5          5    Formulation of Example 5          5          5          5    Formulation of Example 6          5          5          4    The formulation of Example 7          5          4          5    Formulation of Example 8          5          5          5    The formulation of Example 9          5          5          5    The formulation of Example 10          4          5          5    Formulation of Example 11          4          5          5    The formulation of Example 12          4          5          5    The formulation of Example 13          4          5          5    The formulation of Example 14          4          4          5    The formulation of Example 15          5          5          5    The formulation of Example 16          5          5          5    The formulation of Example 17          4          4          5    The formulation of Example 18          4          5          5    The formulation of Example 19          5          5          5    The formulation of Example 20          3          5          4    The formulation of Example 21          4          3          5    The formulation of Example 22          5          5          5    The formulation of Example 23          5          5          5    The formulation of Example 24          5          5          5    The formulation of Example 25          5          5          3    The formulation of Example 26          5          5          5    The formulation of Example 27          5          5          5    The formulation of Example 28          5          5          5    The formulation of Example 29          5          5          5    The formulation of Example 30          5          5          5    The formulation of Example 31          3          5          5    Formulation of Example 32          5          4          5    Formulation of Example 33          5          5          5    The formulation of Example 34          5          5          5    Formulation of Example 35          4          4          5    Formulation of Example 36          5          5          3    The formulation of Example 37          4          5          5    The formulation of Example 38          5          5          5    Formulation of Example 39          5          5          5    Formulation of Example 40          5          5          5    The formulation of Example 41          5          5          5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; A little better, 3; Usually, 2; A little strong, 1: very strong

<Result>

Taste of each formulation was tasted and measured in taste The result of the formulation of Example 1 was very strong in all aspects of astringency, sourness and sweetness, and it was difficult to put it in the mouth when tasting. In addition, the rating for that was also very bad, as shown in Table 2. On the other hand, in the useful microorganisms (Formulations 2 to 21 of the examples) and the active cultures thereof (Forms 22 to 41 of the examples) prepared using the fermented food belonging to the present invention, there was no difficulty in tasting, appear.

In addition, when the conventional useful microorganism (1 formulation of the present invention) was ingested, the fart emerged without regulating the sphincter, which did not occur in the 2 to 41 formulations of the above-described example of the present invention. That is, the present invention uses a useful microorganism produced from a fermented food to extract the effective ingredient contained in the raw material of the food, and further, the fermentation culture of the extract is used to ingest a product in which a useful microorganism containing the active ingredient of the food ingredient is prepared It also means that the farts do not occur without the birds controlling the sphincter.

(3) Visual sensory evaluation of shelf life of useful microorganisms produced using existing useful microorganisms and fermented foods

Experimental Example 3

The formulation of Example 1 and the formulation of Example 2, the formulation of Example 22, the formulation of Example 24, the formulation of Example 27, the formulation of Example 30, the formulation of Example 32, the formulation of Example 35, and the formulation The formulation of Example 37, the formulation of Example 39, and the formulation of Example 41 were each filled with 1.5 L of a transparent PET bottle, and then the bottle was tightened with a lid having a hole with a diameter of about 0.2 mm. Table 3 shows the results of sensory evaluation comparing the degree of corruption by visually observing the time at which the blue mold was formed in the bacterium after the formation of the bacterium on the upper surface of each of the formulations for about 10 months.

   Form     When the blue fungus is generated (as of the start date of the experiment) The formulation of Example 1                    72 to 82 days Formulation of Example 2        Not observed during the experiment The formulation of Example 22        Not observed during the experiment The formulation of Example 24        Not observed during the experiment The formulation of Example 27        Not observed during the experiment The formulation of Example 30        Not observed during the experiment The formulation of Example 31        Not observed during the experiment Formulation of Example 35        Not observed during the experiment The formulation of Example 37        Not observed during the experiment Formulation of Example 39        Not observed during the experiment The formulation of Example 41        Not observed during the experiment

Experiment Period: From the beginning of May to the end of February of the following year (when the midday temperature is approaching 45 ℃ in summer or when it falls more than 20 ℃ in winter)

Observations: Each formulation was observed at least once on days 1-10.

<Result>

As shown in Table 3, the degree of corruption was visually observed at the time when the blue mold was formed on the upper surface of each formulation and the appearance of blue mold was observed visually in the formulation of Example 1 between 72 and 82 days The formulation of Example 22, the formulation of Example 24, the formulation of Example 27, the formulation of Example 30, the formulation of Example 32, the formulation of Example 35, the formulation of Example 37, The formulation of Example 39, the formulation of Example 41, and the like, it can be seen that the formulations prepared by the technique of the present invention are superior to the conventional useful microorganisms in terms of product retention, storage stability.

For reference, when the blue mold starts to form on the formulation, it spreads to the whole membrane as it expires, and after a while, the smell of human feces is likewise smell can be smelled. Of course, corrupt formulations can not be used industrially.

(4) Culture experiment for the formulation of Experimental Example 3 in which the experiment was completed

Experimental Example 4

1.2 L of water and 100 g of molasses were diluted in 10 of 1.5 L transparent PET bottles to obtain a diluted product. The formulation of Example 2, the formulation of Example 22, the formulation of Example 24, The formulation of Example 27, the formulation of Example 30, the formulation of Example 32, the formulation of Example 35, the formulation of Example 37, the formulation of Example 39, and the formulation of Example 41 were added to the molasses dilution, The mixture is mixed well and is preferably tightly connected to the inlet of the bottle with a bottle cap formed with one fine hole (diameter of 0.2 mm), and it is fermented at a temperature of 25 to 32 ° C for 15 days, at least once As a result of the fermentation process in which the gas produced during the fermentation in the closed fermenter was released through the hole of the plastic bottle lid, a culture liquid of about 14 L was obtained respectively. This is similar to the results obtained in Examples 22 to 41. Thus, it can be said that the useful microorganisms present in the formulations in which the experiment of Experimental Example 3 is completed are not corroded and healthy even during the experiment period.

(5) Sensory evaluation of flavor, sourness, and sweetness of the culture solution, which is the result of Experimental Example 4,

Experimental Example 5

The formulations of Example 22, the formulations of Example 24, the formulations of Example 27, the formulations of Example 30, the formulations of Example 32, the formulations of Example 35, and the Example 37, the formulation of Example 39, the formulation of Example 41, 50; The results are shown in Table 4 below. The results are shown in Table 4 below.

Form
                Flavor measurement of formulation       Sweet taste      Sour taste     Sweet taste    Formulation of Example 2          5          5          5    The formulation of Example 22          5          5          5    The formulation of Example 24          5          5          4    The formulation of Example 27          5          5          5    The formulation of Example 30          5          5          4    Formulation of Example 32          5          5          5    Formulation of Example 35          5          5          5    The formulation of Example 37          5          5          5    Formulation of Example 39          5          5          5    The formulation of Example 41          5          5          5

2) Acceptance criteria; 5; Very good, 4; A little better, 3; Usually, 2; A little strong, 1: very strong

<Result>

As a result, it was found that each of the formulations cultured as a result of taste evaluation of each formulation had no difficulty in gentle but pure taste test, and the score was better than that shown in Table 4, And it was found to be excellent.

(6) Sensory test for dishwashing power

Experimental Example 6

The formulations of Example 32 and water were mixed in a small atomizer bottle at a ratio of 1: 2 and mixed well. The mixture was sprayed on the surface of each dish on which food was placed, and then the two methods were performed. To clean the tableware properly, and then the second group to clean the surface of the tableware with a clean tissue paper. Participants were one housewife in their 20s and three housewives in their 50s. The results of sensory evaluation of the formulation of Example 32, which measured the detergency as a dishwashing detergent, are shown in Table 5 below.

Form
           Measuring dishwashing force     The first group         The second group Formulation of Example 32            4                4

1) The number is the average of 10 experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

Measurement results of cleaning power as a detergent for the formulation of Example 32 The formulation of Example 32 is considered to be suitable as a detergent for washing dishes, as in the first group and the second group, somewhat less than general chemical detergents, As well as good. Especially, it is considered that it is suitable to wash dishware without water in a place where it is difficult to obtain water (for example, when a mountain or a tap water is splashed), thereby reducing the pollution source. In addition, the useful microorganisms of the formulation of Example 32 have a disinfecting power, a coating power, a deodorizing power and the like to decompose and sterilize bacteria which may remain in the tableware after washing, to coat the surface of the tableware with water, Deodorizing power is excellent.

(7) Sensory evaluation of deodorization ability of odor of pet excrement

Experimental Example 7

When the formulation of Example 22 is filled in a small spray bottle and the pet animal (11-year-old Martijs male) is exposed to urine or feces in the floor of the floor, the floor of the floor or the tile of the floor of the toilet, The formulation of Example 22 is sprayed at least once with a sprayer, and then wiped clean with a tissue paper, a dry cloth, a wet cloth, or the like. Participants were 1 in their 20s and 5 in their 40s and 50s housewives. The results of the sensory evaluation of the formulation of Example 22 measuring the feces odor removing power (deodorizing power) of the pet are shown in Table 6 below.

 Form      Measurement of odor removal power of pet excrement The formulation of Example 22                         5

1) The number is the average of five experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

Results of measurement of pet odor elimination power (deodorizing power) for the formulation of Example 22 The formulation of Example 22 was sprayed on the stench of pet feces and wiped off with a tissue or a rag so that the smell of pet feces was removed And the deodorizing power was never lowered compared with general chemical deodorant, and the rating was also excellent as shown in Table 6. Moreover, the useful microorganisms of the formulation of Example 22 were prepared by dissolving and sterilizing germs that could remain in the tiles of the floor, the floor of the floor or the floor of the floor due to the sterilizing power and the coating power and coating the surface of the tiles or tiles, do.

(8) Sensory evaluation for prevention of static electricity of laundry

Experimental Example 8

In order to prevent static electricity when the laundry was washed last in the washing process, the formulation of Example 22 was applied at a maximum of 20 to 100 mmL of water based on 10 kg of laundry to rinse and then dehydrated. The results of the sensory test were shown in Table 7 below. The results are shown in Table 7 below.

 Form      Anti-static measurement sensory test for laundry garments The formulation of Example 22                         5

1) The number is the average of five experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

Measurement Results of Antistatic Prevention of Laundry for the Formulation of Example 22 The formulation of Example 22 was administered at the time of rinsing laundry, and the rinsing and dehydration processes of the washing machine were sequentially carried out, and then one clothes was heated with a hair dryer As a result of contact with the hair, static electricity did not occur, and the rating was excellent as shown in Table 7.

In addition, the dry laundry rinsed with the formulation of Example 22 is coated with the surface of the fiber by the coating power of the formulation of Example 22, so that the clothes are smooth and can be suitably used as a fabric softener due to the sterilizing power against bacteria adhered to clothes .

(9) Sensory evaluation on the removal ability of aphids

Experimental Example 9

To remove the aphid formed on the cultivated leaves, a first group in which the formulation of Example 22 was sprayed with a small atomizer on leaves without leaves, and a mixture of the formulation of Example 22 and water in a ratio of 1: And the second group sprayed with a small-sized sprayer. The results of sensory evaluation of the formulation of Example 22 measured for the removal of aphids are shown in Table 8 below.

Form
           Sensory evaluation of aphid elimination     The first group         The second group The formulation of Example 22           5            4

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As a result of the measurement of the aphid elimination result of the formulation of Example 22, it was shown that it is very good in the first group and good in the second group as shown in Table 8, and is suitable as an aphid remover.

(10) Sensory evaluation for deodorization of bedclothes and clothes

Experimental Example 10

Table 9 shows the results of the sensory evaluation for the odor removal of the bedding and the clothes by spraying the formulations of Examples 42 to 43 with the sprayer on the daily used bedding, the clothes worn several times, and the white clothes.

  Form    Measures for deodorization  Formulation of Example 42              5  The formulation of Example 43              5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

It is very good in evaluating the odor removal in the bedding or clothes as shown in Table 9. As a result, the formulations of Examples 42 to 43 are suitable for deodorizing the bedding or clothes.

(11) Sensory evaluation for pigmentation of bedding and clothes

Experimental Example 11

Table 10 shows the sensory evaluation results of the formulations of Examples 42 to 43 sprayed on the daily used bedclothes, the clothes which were worn several times, and the clothes of the clothes which were worn several times and the pigmentation of the bedding and clothes.

  Form     Measurement of pigmentation  Formulation of Example 42              5  The formulation of Example 43              5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As shown in Table 10, the formulations of Examples 42 to 43 were sprayed onto the bedding or clothes, but they were excellent without pigmentation.

(12) Sensory test for water removal power (coating power)

Experimental Example 12

After removing the impure substances on the surface of the sink by using a scrubber, wash the dishwasher with diluted kitchen chemical cleaner (manufacturer: CJ Lion, product name: green green tea dish) with water, remove water from the sink surface with a dry dish, The first method of natural drying with good ventilation for 1 hour, the chemical washing agent (manufacturer: CJ Lion, product name: green green tea washing dish) diluted with water is wiped off with a wringer to remove impurities on the surface of the sink, After the washing, the formulation of Example 42 was appropriately sprayed on the surface of the sink with a sprayer, the water on the surface of the sink was removed with a dry dish, and the second method of natural drying with good ventilation for 1 hour was carried out, The results of the sensory evaluation of the water-drop removal of the formulation are shown in Table 11 below.

Form
           Sensory evaluation for removal of water droplets     First Method         Second Method Formulation of Example 42           2            5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As shown in Table 11, the first method was evaluated as poor, and the second method was found to be very good. As a result, the formulation of Example 42 produced by the technique of the present invention showed excellent water removal performance by coating power.

(13) Sensory evaluation of detergency of laundry

Experiment 13

The infant clothes worn were immersed in a diluted water diluted at a ratio of 1: 20% of the formulation of Example 24 for 8 hours, cleaned with tap water, washed naturally and then washed with a white washed undergarment The formulation of Example 24 and the water were immersed in a diluted water diluted at a ratio of 1: 50% for 6 hours, rinsed with a washing machine, and dehydrated sequentially, and visualized with respect to the washing power of the naturally dried second laundry The results of the sensory evaluation of the olfactory measurement on the measurement and the smell removal power are shown in Table 12 below.

Form
  Visual measurement of cleaning power   Olfactory measurement of deodorizing power   The first laundry  The second laundry   The first laundry    The second laundry The formulation of Example 24                        5                        5                        5                         5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

The visual measurement of washing power and the sensory evaluation of deodorizing power for the formulation of Example 24 were excellent as shown in Table 12.

In particular, in the case of infant clothes, it is common that the smell of laundry laundered by using a chemical detergent is not completely disappeared, but it is very good because it does not remain in the first laundry laundered by the formulation of Example 24 . Also, the second laundry was washed more clearly in white. This is because the contaminants of the microbial action laundry of the formulation of Example 24 were cleanly decomposed and removed.

(14) Sensory evaluation for treatment or improvement of dermatosis

Experimental Example 14

Table 11 shows the results of the sensory test on pet skin diseases using the product of Example 44 as a detergent when bathing a dog to treat skin diseases caused by skin of an 11-year-old dog (Martinez).

 Form    Sensory evaluation for skin disease The product of Example 44              5

1) The number is the mean value of the experiment applied about 3 times a week for about 1 month

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As shown in Table 13, the product of Example 44 containing the formulation of Example 43 is considered to be suitable for improving or treating dermatological diseases of animals.

(15) Sensory evaluation for the removal of fish from fishy fish

Experimental Example 11

Five mackerel mackerels were mixed at a ratio of 1:10 in the first mackerel mackerel which had been semi-dried in a natural state so as to twig five mackerel mackerels and water and the formulation of Example 23 was mixed at a ratio of 1: At a temperature of about 80 ° C, and then taken out of the aging tank and semi-dried in a natural state so as to twig the surface of the mackerel. The second mackerel was poured into an oven, Table 1 shows the results of sensory evaluation for the effect of removing the fish from the mackerel by sampling one male and one female in their 50s.

    Form       Measurement of the removal effect of mackerel fish    Formulation of first mackerel mackerel                    2    Second Vaccination Mackerel Formulation                    5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

<Result>

As shown in Table 14, it was found that the formulation of Example 23 was superior to the formulation of Example 23 because it was poor in formulation of first mackerel mackerel and very good in formulation of second mackerel mackerel.

Although specific embodiments of the method for producing a useful microorganism using the fermented food belonging to the present invention as described above have been illustrated and described hereinabove, the present invention is limited by the above-described embodiments, examples and experimental examples It will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the present invention, It should belong to the claims of the patent.

It is possible to produce a useful microorganism using a fermented food in a relatively short period of time and to produce a product such as a distilled solution and an ion exchange solution in which the color of the useful microorganism is removed, It can be used strategically to capture the market.

Claims (13)

a) Mix one or more selected from fermented food groups such as soy sauce, fermented liquor, fermented vinegar, lactobacillus food and the like at a ratio of 0.01 to 30% based on the total composition% Obtaining a useful microorganism in a liquid phase by fermenting at a temperature of 20 to 40 占 폚 for 10 to 60 days to extract useful microorganisms; b) The active microorganism is fermented at 20 to 40 ° C for 7 to 30 days by adding and mixing at least 1% of the useful microorganism obtained in step a) Obtaining a cultivated liquid useful microorganism; c) distilling the liquid microorganism obtained in the step a or b, or removing the hue inherent to the microorganism by ion exchange treatment, thereby producing a useful microorganism using the fermented food. The method according to claim 1,
Wherein the sugar in the step a and the step b is at least one selected from sugar, fructose, maltose, lactose, sucrose, honey, sugar, jochung, oligosaccharide, fructose, raw sugar, candy, glucose, molasses, For producing useful microorganisms. The method according to claim 1,
wherein the fermented food of step (a) is one or more selected from the group consisting of miso, kochujang, chonggukjang, soy sauce, chunjang, and curd. The method according to claim 1,
As a fermented food of stage a, fermented foods such as anchovy sauce, anchovy sauce, roasted raisins, crab meat (abalone gutta), shrimp sauce, sole sauce, gangdong sauce, ganoderma steer, mackerel sauce, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Anchovy sauce, Anchovy sauce , Fermented sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, It is also possible to use the sea urchin, the sea urchin, the sea urchin, the sea urchin, the sea urchin, the sea urchin, the sea urchin shrimp, the shrimp aquarium shrimp, the shrimp sea urchin, the fresh sea urchin, There are many kinds of fish such as spinach, white turmeric, yellow squid, squid, oyster, octopus, Raw seaweed, Raw seaweed, Squid roe, Salted seaweed, Salted seaweed, Salted seaweed, Salmon sashimi, Mackerel salted seaweed, Daegu gill roe, Roasted gill roe, Roasted gill roe, Eel sashimi, Salmon roe, salted salted roe, salted salted roe, roe roe roe, roe roe roe, roe roe roe, and other types of flounder, salted roe , An open-air ceremony, An open-air ceremony, An open-air ceremony, An open-air ceremony, Daegu ceremony, An open-air ceremony, An open-air ceremony, Anchovy ceremony, Production of useful microorganisms using fermented food, which is at least one selected from the group consisting of rice paddy, rice paddy, dry squid paddy, octopus paddy, squid paddy, paddy paddy, paddy gill paddy, Law. The fermented food according to claim 1, wherein the kimchi is selected from the group consisting of cabbage kimchi, cabbage kimchi, napak kimchi, bamboo kimchi, cabbage bamboo kimchi, white kimchi, gonghwamun kimchi, kdukgi kimchi, leek kimchi, Korean radish kimchi, Korean radish kimchi, Korean radish kimchi, squid rice kimchi, pork kimchi, mustard kimchi, pumpkin kimchi, bellflower kimchi, bamboo shoot kimchi, Korean radish kimchi, spinach kimchi, spring mustard kimchi, kelp kimchi, cabbage kimchi, Kimchi, green kimchi, autumn mustard kimchi, Donga kimchi, red pepper kimchi, 칡Sun kimchi, potato kimchi, white kimchi, mulberry dices, oyster kakdugi, mulberry dung, bossam kimchi, cucumber kimchi, radish kimchi, mustard kimchi, janggi kimchi, nabak kimchi, , Radish kimchi, seaweed kimchi, salted kimchi, salted seaweed, kangdukchi, seaweed kimchi, seaweed kimchi, kangdung kakdugi, kakdugi, , Kimchi with sweet pepper, Kimchi with sweet potato, Kimchi with sweet potato stem, Kimchi with green pepper, Kimchi with green pepper, Kimchi with green pepper, Kimchi with roasted shrimp, Kimchi with roasted shrimp, Abalone kimchi, Kimchi, garlic stems Kimchi, tarang kimchi, bamboo kimchi, 바 귀 kimchi, parsley kimchi, red walnut, red radish kimchi, red radish kimchi, red radish kimchi, red radish kimchi, Kimchi, Donggji kimchi, seafood kimchi, nabak kimchi, Yangha kimchi, carrot kimchi, citrus kimchi, fried kimchi, white kimchi, mustard kimchi, boiled kimchi, boiled kimchi, boiled kimchi, Kimchi, Pork Kimchi, Chicken Kimchi, Chicken Kimchi, Pork Kimchi, Chicken Kimchi, Chicken Kimchi, Chicken Kimchi, Chicken Kimchi, Chicken Kimchi, Mixed cabbage Bamboo kimchi, white kimchi, scalloped kimchi, scalloped kimchi, yong kimchi, yongin kimchi, turnip kimchi, turnip kimchi, red kimchi, turnip kimchi, turnip bunch kimchi, red bean curd kimchi, Wherein the fermented food is one or more selected from the group consisting of lotus seeds, ginseng water kimchi, low fat red pepper, sardine, radish, bamboo shoot, mushroom, The fermented food according to claim 1, wherein the fermented liquor is at least one selected from the group consisting of a grain, a fruit, a fruit, and a hybrid. The fermented food according to claim 1, wherein the vinegar is at least one selected from the group consisting of cereal vinegar, fruit vinegar, herbal medicine vinegar, immersed vinegar, and mixed vinegar. . The fermented food according to claim 1, wherein the lactic acid bacterium as the fermented food of step (a) is at least one selected from the group consisting of solid phase lactic acid bacteria, liquid lactic acid bacteria and lactic acid bacteria. The method for producing a useful microorganism according to claim 1, wherein the liquid useful microorganism containing the active ingredient of the food raw material in step c is distilled in a distiller to produce a distillate. The method for producing a useful microorganism according to claim 1, wherein the liquid useful microorganism containing the active ingredient of the food ingredient of step (c) is an ion exchange solution prepared by ion exchange treatment in an ion exchange apparatus . A useful microorganism produced by using the fermented food according to any one of claims 1 to 10, wherein a useful microorganism using the fermented food is produced by the method for producing a useful microorganism using the fermented food. The fermented food according to claim 12, wherein the useful microorganism produced by using the fermented food is used for any one of sterilization, deodorization, coating, anti-static, aphid removal, Use of useful microorganisms. The use of the useful microorganism according to claim 12, wherein the useful microorganism produced by using the fermented food is composed of a material of soap.