KR20150119516A - Plant Fermented Liquid and Method for Making the Same - Google Patents

Abstract

The present invention relates to a method for producing a plant fermented liquid, which comprises the steps of: obtaining a first fermented liquid by mixing a plant resource with one or more saccharides selected from the group consisting of sugar, oligo sugar, and honey, and fermenting the same for 6 to 18 months to obtain a first fermented liquid; and obtaining a second fermented liquid by mixing honey with the first fermented liquid at a weight ratio of 3-5:1, and fermenting the same for 6 to 18 months. The plant fermented liquid according to the present invention contains a large quantity of anti-oxidation components so as to be utilized as a food such as beverage, red pepper paste, soy bean paste, kimchi, and wind having excellent functionalities. When the same is fed to insects, specifically, honey bees, immunity of the honey bees can be improved. Honey bees exposed to bacterial diseases such as foulbrood can be prevented or treated from mass strandings.

Description

TECHNICAL FIELD The present invention relates to a plant fermentation liquid,

The present invention relates to a plant fermentation broth containing a large amount of a functional ingredient, which can be used for preventing or treating foods such as beverages, hot pepper paste, and insect diseases, and a production method thereof.

Plant fermentation broth, which means a solution obtained by mixing plants with sugar and fermenting them for a certain period of time and then filtering the raw materials, is recently attracting attention as a public interest in health and expectation of functional effect. In some papers and patent literature, the plant fermentation liquid has been promoted in parallel with the establishment of a scientific basis as well as the industrialization based on the functional evaluation and the products using the functionality. (Antimicrobial effect of acid fermented beverage fermentation and fermented beverage using citrus fruit juice, 2009), Yang Cheolyoung (Effect of turmeric fermentation broth on obesity in high fat intake rats, 2011), Lee Young- Antimicrobial activity, antimicrobial activity, anti-obesity, anticancer, anti-diabetic effect of plant fermentation broth have been suggested. Korean Patent Application Nos. 2012-0027135, 2011-0115679, 2011-0006641, Such as beverages, cosmetics, liquids, and detergents, are known.

Plant fermentation liquids are expected to be diversified in the future due to changes in items as general foods, as well as the advantage that the manufacturing process is easy, although the risk factors such as the smallness and the hygiene and stability problem of the manufacturing company coexist. In other words, only a few years ago, the plant fermented liquid was commercialized as a type of fermented food for plant extracts among 30 food groups belonging to the cognitive health functional foods. However, in 2011, the fermented food type of plant extracts was removed from the health functional foods, Productization is expected to be resilient. Recently, there is an increasing trend to investigate the effects of sugar content, fermentation period, sugar concentration, and raw material composition on the quality or function of plant fermentation broth. However, most of these studies are based on single-factor basis. However, there are insufficient researches to derive optimization conditions of specific functions from various factors and apply them directly to industrialization. In particular, many conventional studies suggest a method for producing a fermented liquid using only the first fermentation, and only a few studies have examined the quality and function of the second fermentation process.

On the other hand, techniques for obtaining high-quality honey by utilizing plant fermentation broth or for producing foods such as red pepper paste and soybean paste have been developed. Korean Patent Application No. 2010-0017497 discloses a method for preparing functional honey by feeding honey bean enzymes and the like to a bee, and Korean Patent Application No. 2010-0105842 discloses a method for producing functional honey by using a fermented fruit juice A method of producing this excellent kochujang has been proposed. However, in Korean Patent Application No. 2010-0017497, it is characterized by producing high-quality honey that understands the genetic analogy of sugar alcohols as a substitute for sugar water at the time of shrinking shrubs. However, due to diseases such as a buzzer bottle and a gypsum bottle, However, even if a food is manufactured using a plant fermentation broth as disclosed in Korean Patent Application No. 2010-0105842, in order to exert a functional effect through ingestion, basically, But the existing plant fermentation broth has a limit of not satisfying such conditions.

Accordingly, the present inventor has found that a large amount of functional substances such as antioxidants and the like can be applied to foods such as kochujang, rejuvenation, and beverage, and in particular, when bees are fed, immunity is improved, thereby preventing or treating diseases such as a buzzer disease And to develop a plant fermentation broth capable of producing high quality honey. As a result, it was confirmed that a plant fermentation broth having desired physical properties and potency can be obtained by controlling kinds of plant resources, sugar species, number of fermentations, and the like.

It is an object of the present invention to provide a method for producing a plant fermentation broth which has a high content of functional components and can improve the immunity of insects. Another object of the present invention is to provide a composition capable of obtaining high-quality honey when feeding honey bees while preventing or treating diseases of insects. It is another object of the present invention to provide food such as honey, beverage, hot pepper paste, miso or wine obtained using a plant fermentation broth.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a method for producing a fermented milk, comprising mixing plant resources with one or more selected sugars from a group consisting of sugar, oligosaccharide and honey and then fermenting to obtain a first fermentation broth, Thereby obtaining a second fermentation broth. The present invention also provides a method for producing a plant fermentation broth. According to a preferred embodiment of the present invention, the first and second fermentation periods are 6 to 18 months.

Another preferred embodiment of the present invention relates to a method for producing a plant fermentation broth, further comprising the step of mixing the honey in the secondary fermentation broth at a ratio of 3 to 5: 1 based on the weight ratio, followed by fermentation for 3 to 6 months to obtain a tertiary fermentation broth . According to a preferred embodiment, the plant resources used in the method for producing a fermentation broth of the present invention are selected from the group consisting of oggie fruit, rape, wormwood, mulberry, pine, pine needle, pine needle, plantain, green tea, mulberry leaf, Fruit tree, green tea leaf, chrysanthemum, green tea leaf, green tea leaf, green tea leaf, green tea leaf, motherwort, ginkgo leaf, dandelion, shamrock, And the second fermentation broth is obtained by appropriately mixing the plant resources after primary and secondary fermentation according to the purpose of use. In particular, the plant fermentation liquid obtained by using all the fermented products after the first and second fermentation using each of the plant fruit resources such as fruit, fruit, mugwort, mulberry, persimmon, pine needle and pine needles is superior to prevent or cure diseases of bee And the effect is optimized when all of the above 35 kinds of plant resources are mixed.

According to another aspect of the present invention, there is provided a method for preparing a plant fermentation broth, comprising mixing a plum extract and honey in a ratio of 10: 20 to 40: 1 to 5, The present invention provides a method for preventing or treating an insect disease using a plant fermentation broth.

According to another aspect of the present invention there is provided a method for the treatment of insect diseases comprising plant fermentation broth, plum extract and sugar selected from the group consisting of sugar, oligosaccharides and honey, preferably microbials such as American buzzers, Thereby providing a composition for preventing or treating diseases.

According to another aspect of the present invention, there is provided a honey obtained by feeding and sowing the plant fermentation broth to a bee, and in another embodiment, a beverage containing the plant fermentation broth, a food such as red pepper paste, .

The features and advantages of the present invention are summarized as follows:

The plant fermentation broth of the present invention contains a large amount of antioxidant components and can be used as a food such as a beverage, a hot pepper paste, a soybean paste, or a wine having excellent functionality.

In addition, the plant fermentation broth of the present invention, and the composition containing the mussel extract and the honey added thereto, improve the immunity of bees when they are fed to insects, particularly bees, and thus bees exposed to bacterial diseases such as US beer bottles and European buzzer diseases are killed Can be prevented or treated.

FIG. 1 is a photograph showing a plant fermentation broth of a second fermentation of the present invention. FIG.
FIG. 2 is a photograph of a composition containing the plant fermentation broth of the present invention, in which the honeybees are not fed and fed, showing that the color of the honey is clear and active.

Hereinafter, detailed contents of the plant fermentation broth according to the present invention will be described.

First, the plant fermentation broth of the present invention comprises a step of mixing plant resources with one or more selected sugars from the group consisting of sugar, oligosaccharide and honey, followed by fermentation for 6 to 18 months to obtain a first fermentation broth, To 5: 1 and then fermenting for 6 to 18 months to obtain a second fermentation broth. The method may further comprise mixing the second fermentation broth with a mixture of the honey in a ratio of 3: 5: 1 on a weight basis, followed by fermentation for 3 to 6 months to obtain a third fermentation broth.

The term " plant resource " used in the present invention means a plant capable of releasing a functional ingredient such as polyphenol when osmotic action occurs due to a concentration difference caused by a sugar. Preferably, Refers to plant parts such as plants or stems, leaves, roots, and the like. The plant material used in the present invention is preferably a plant within 3 days after collection without processing such as drying, freezing, and steaming to facilitate release of useful components.

The plant resources used in the present invention are 35 kinds of plants which are effective for preventing or treating diseases of insects while containing a large amount of polyphenols or the like which is an antioxidant when the fermentation period is 6 months to 18 months, When the plants are combined, the effect can be remarkably improved. Namely, it is preferable to use a combination of the following ingredients: acacia fruit, mandarin, wormwood, mulberry, pine needle, pine needles, pine powder, plantain leaves, green tea leaves, mulberry leaves, Choose from the following kinds of fruits: Ogaki berries, Japanese apricot, Mugwort, Chrysanthemum japonica, Chrysanthemum morifolium, Chrysanthemum morifolium, Chrysanthemum japonica, , Pine nuts and pine needles are used in combination, it is possible to obtain an excellent effect in preventing bacterial diseases of insects, especially bees.

The sugar used in the first fermentation process of the present invention is preferably sugar, oligosaccharide, honey or a combination thereof, but it is not limited to such a type as long as it can cause fermentation by useful microorganisms while causing osmotic action. However, in the present invention, the honey added for the secondary fermentation is required to play a role of maintaining a large amount of antioxidant components, and the honey added for the third fermentation enhances the immunity so as to prevent or treat diseases of insects It is the sort of party selected.

In the present invention, unlike the case where most of the existing studies have been conducted only in the first fermentation process, the changes and effects of the components have been differentiated as the fermentation proceeds more than the second fermentation. In this paper, we have investigated the effect of fermentation period on the quality and function of plant material fermentation broth, 2005, , But the total phenol content and antioxidant activity decreased gradually from 4 months and the viscosity, pH and Bx decreased with the lapse of fermentation period. That is, the problem that the antioxidant activity and the viscosity are inhibited as the fermentation period is increased while maintaining the activity of the enzyme can be solved by carrying out the fermentation process of the second or more.

Accordingly, in the present invention, the first fermentation period is carried out for 6 to 18 months, preferably 10 to 14 months, and the second fermentation period is conducted for 6 to 18 months. The optimum duration of the second fermentation period can be set according to the purpose. If the fermentation is to be used as a drinking or food additive immediately after the second fermentation, it is preferable to multiply the functional ingredient by fermenting for 6 to 8 months. It is preferable to ferment for 12 to 18 months when it is used for the purpose of preventing or treating insect diseases. In addition, when the third fermentation is carried out, fermentation proceeds for a relatively short period of 3 to 6 months.

In order to obtain a plant fermentation broth excellent in the function of the present invention, the mixing ratio of the sugar added to plant resources is also an important factor. Preferably, the mixing ratio of plant resources for sugar fermentation, sugar, oligosaccharide, and honey for the primary fermentation process varies depending on kinds of plant resources, but it is preferably maintained at a ratio of 1: 0.5 to 2 by weight.

The primary fermentation broth and honey for the second fermentation process are mixed at a ratio of 3: 5: 1 by weight. If the primary fermentation broth is less than 3 times the amount of honey, the viscosity is high and the sugar content is high, so it is not suitable for beverage and food additive in terms of consumer preference. If it exceeds 5 times, And the like. In addition, it is preferable to mix the secondary fermentation broth for the third fermentation process and the honey in a ratio of 3: 5: 1 on a weight basis, because the effect of preventing or treating diseases of insects is significantly lowered when the value is outside this range.

In the present invention, the first fermentation can be carried out by mixing various plant resources and then mixing with the sugar, but it is preferable that the fermentation is proceeded separately depending on the conditions under which the useful components are extracted from each plant resource. However, in producing a plant fermentation liquid for the purpose of preventing or treating diseases of insects, it is possible to obtain a plant fermentation broth having an excellent effect of mixing the respective secondary fermentations and then conducting the third fermentation by adding the honey to the plants.

According to one aspect of the present invention, there is provided a method for producing a plant, comprising mixing a plant fermentation broth prepared by the above method with a plum extract and honey in a weight ratio of 10: 20 to 40: 1 to 5, The present invention provides a method for preventing or treating bee disease using a fermentation broth.

In the present invention, the plant fermentation broth after the third fermentation itself can be effective in preventing or treating diseases of bees. However, when plum extract and honey are added, preference and intake of bees are high, You can get a lot of honey. The plum extract and honey added to the plant fermentation liquid are preferably mixed in a weight ratio of 10:20 to 40: 1 to 5, and the honey used may be replaced with sugar water, but in that case, .

The addition of the plant fermentation broth, plum extract and honey-containing composition of the present invention to a honeybee can exert an excellent effect in inhibiting insect diseases, preferably bacterial diseases of American buzzers or European buzzers, It is possible to obtain a high quality honey in comparison with the honey obtained by feeding the specification honey without becoming.

The plant fermentation broth of the present invention can be used as a food such as beverage, hot pepper paste, miso, kimchi, wine and the like because it has high antioxidant content and uses only plant resources that can be used as food.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description of the present invention are illustrative and explanatory and are not intended to limit the scope of the present invention. It will be self-evident.

< Example >

Preparation of plant fermentation broth: Example  1-4

35 kinds of plant resources (Ogaki berries, Japanese apricot, wormwood, mulberry, pine, pine needles, pine nuts, green tea leaves, mulberry leaves, The leaves of the leaves are the leaves of the leaves and the leaves of the leaves of the leaves and the leaves of the leaves of the leaves. Bamboo shoots, Pinus densiflora, and Mandarin) were purchased. The honey was mixed with each plant resource at a weight ratio of 1: 1, and then subjected to primary fermentation for about one year in a sealed traditional pot. After removing the solid components of plant resources, the first fermentation broth was obtained, and honey was mixed at a ratio of 4: 1, followed by the second fermentation. Secondary fermentation period was 6 months, 8 months, 10 months and 12 months, while secondary fruit juice samples were obtained for Ogaki fruit (Examples 1-4)

Preparation of plant fermentation broth: Comparative Example  1-4

A sample of fermented plant fermentation broth was prepared in the same manner as in Example 1 except that only the first fermentation broth (Comparative Example 1), the sample with the sugar added before the second fermentation (Comparative Example 2) A sample was obtained which proceeded fermentation for 4 months (Comparative Example 3) or 24 months (Comparative Example 4).

Preparation of compositions for preventing or treating insect diseases

Using the secondary fermentation broth of the individual plant resources according to the above example, the materials were selected and mixed as shown in Table 1, and then sugar (night honey, acacia honey or sugar) was mixed in a weight ratio of 4: 1. The third fermentation was carried out according to the period shown in Table 1. In order to test whether the mixing of the second fermentation broth before the third fermentation is effective for the prevention or treatment of insect diseases, the fermentation of Ogaki berries, rape, wormwood, mulberry, The composition was also obtained.

Example 5 Example 6 Example 7 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Plant resources Ogaki fruit + Pomegranate Ogaki Fruit + Nectar + Mugwort + Nectar + Songsoon + Pine Leaf 35 kinds of plant resources Ogaki Fruit + Nectar + Mugwort + Nectar + Songsoon + Pine Leaf Ogaki Fruit + Nectar + Mugwort + Nectar + Songsoon + Pine Leaf Ogaki Fruit + Nectar + Mugwort + Nectar + Songsoon + Pine Leaf Ogaki Fruit + Nectar + Mugwort + Nectar + Songsoon + Pine Leaf Party Honey Honey Honey Honey Acacia honey Sugar Honey The third fermentation period 4 months 4 months 4 months 8 months 4 months 4 months 4 months Whether the second fermentation broth is mixed ○ ○ ○ ○ ○ ○ x

Antioxidative activity of plant fermentation broth Total phenol  Content measurement

The antioxidant activity tests for the plant fermentation broths of Examples 1-4 and Comparative Examples 1-4 were conducted. First, the same amount of ethanol was added to the plant fermentation broth and the supernatant obtained by centrifugation was used as the analytical sample. The antioxidant activity was measured by absorbance at 517 nm using the Blois method, and 1 unit of 1 ml sample reduced the absorbance value by 0.01 in 1 minute (Blois, 1958). Total phenolic compounds were determined by Folin-Denis chromatography using caffeic acid as a standard solution (Joslyn, 1970). Table 2 shows the antioxidative activity and total phenolic compound contents of Examples 1-4 and Comparative Examples 1-4.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Antioxidant activity
(Electron donating ability (%)) 946 1046 826 781 564 687 554 602 Total phenol content
(% W / V) 0.24 0.26 0.19 0.18 0.14 0.14 0.15 0.13

As shown in Table 2, antioxidant activity and total phenol content were similar. Especially, the fermentation period increased up to 8 months and then gradually decreased. Compared with the comparative example, the antioxidant activity and the total phenol content were higher than those of the fermentation period of 6 months and 12 months. Especially, it was confirmed that the fermentation period is suitable for functional drinking and food additives because of its excellent efficacy in the interval of 6 months to 8 months.

Verification of insect disease prevention or treatment effect

The effects of the composition for preventing or treating insect diseases of Examples 5-8 and 5-7 on microbial diseases such as American buzzers and European buzzers were examined. First, after installing a feeding bottle in the beehives of four beekeeping farms, the bees were fed to bees for three months from July to September, which is a time when the composition was reduced to 60 g once per week for two times a week, Respectively. And the number of deaths due to bacterial diseases such as a buzzer disease, and using the composition, the degree of satisfaction with the prevention and treatment of bee disease was measured on a scale of 10 points. In addition, the quality of the honey produced by honey bees, color, and aroma were combined to give a high-quality score of 10 points. The results are shown in Table 3.

Example 5 Example 6 Example 7 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Disease Prevention / Treatment 8.0 9.1 9.4 7.9 7.2 6.0 5.4 Honey quality 8.2 8.5 7.8 8.2 7.9 6.4 6.9

Table 3 does not show that there is a significant relationship between bee's disease prevention and treatment effects and honey quality. However, when the composition of the present invention is used through Examples 5-7, it is found that there is an excellent effect on bacterial diseases such as a buzzer disease. In addition, it can be said that the use of Ogaki berries, Oumi, Oumi, Mugwort, Jiwon, Songsoon and Pine needles as vegetable resources can provide more satisfaction than any level to prevent bee disease, there was. In addition, if the third fermentation period exceeds 6 months, the effect is gradually lowered, and it is desirable to observe the appropriate third fermentation period. With respect to the quality of honey, the composition of the present invention generally provides high quality honey. However, the fermentation liquid using 35 kinds of plant resources showed a somewhat lower value than the 5 kinds of plants.

Search for ingredients for prevention or treatment of insect diseases

Based on the above experimental results, the inventors of the present invention have searched for a composition capable of improving the efficacy by using the composition of Example 7, which is effective for preventing and treating bee diseases as well as producing high quality honey. As a result of observation, it was confirmed that the preference of honeybees to be consumed was lower than that of Example 7 in which only sugar water was fed, and a substance capable of increasing the immunity by improving the preference of bees was selected. As a result, when the 3rd fermentation broth was fed with plum extract and sugar at a weight ratio of 10:20 to 40: 5 (optimum ratio: 10: 30: 5), the satisfaction of honey disease prevention and treatment was improved to 9.3, The quality was also improved to 8.7.

Food production using plant fermentation broth

Foods such as beverage, hot pepper paste, wine, and kimchi were prepared using the plant fermentation broth of the present invention.

The beverage can be prepared by diluting the plant fermentation broth of Example 1-4 with water in a ratio of 1: 5, and sugar components such as sugar and honey can be added according to preference.

Kochujang heated the plant fermentation broth and thickened until the volume decreased to 1/3 to 1/2. 1 kg of maltose was boiled for 10 to 20 minutes, mixed with 1 kg of the fermented broth, boiled for about 10 to 20 minutes, and then mixed with 1 kg of glutinous rice to prepare thickened porridge. When the porridge is hot, 2kg of red pepper powder and 500g of salt are added and mixed well. When it is cooled to 30 ~ 40 ℃, 500g of meju powder for kochujang is mixed and stirred sufficiently. After 3 weeks of fermentation and aging, Kochujang was prepared.

In addition, in the general wine making process, the plant fermentation broth of the present invention is added and fermented or aged to obtain a highly functional wine. In the process of preparing kimchi, the plant fermentation broth of the present invention is added to the sauce, Was mixed with the salt of sun salt to obtain a kimchi having better texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

Mixing a plant resource with at least one selected sugar from the group consisting of sugar, oligosaccharide and honey, and fermenting the mixture for 6 to 18 months to obtain a first fermentation broth; And
Mixing the first fermentation broth with honey in a ratio of 3: 5: 1 by weight, and fermenting the mixture for 6 months to 18 months to obtain a second fermentation broth. The method according to claim 1,
Further comprising mixing the secondary fermentation broth with a mixture of the honey in a ratio of 3: 5: 1 on a weight basis, and fermenting the mixture for 3 to 6 months to obtain a tertiary fermentation broth. [2] The plant resource according to claim 1, wherein the plant resource is selected from the group consisting of fruit fruit, fruit tree, wormwood, mulberry leaf, pine tree, pine needles, pine seed powder, Wherein the second fermentation broth is selected from the group consisting of shrimp, lobsters, lobsters, dulcis, bellows, bellworts, perennials, acacia leaves, scorpions, ivy vines, green tea leaves, Wherein each of the plant resources is first and second fermented and then mixed with one or more of them. The plant fermentation broth according to claim 3, wherein the plant resources are obtained by mixing the plant resources with the first and second fermentation, respectively, and the second fermentation broth is obtained by mixing the plant resources with the first and second fermentation products, Gt; A method for producing a plant fermentation broth comprising mixing a plum extract and a honey in a ratio of 10: 20 to 40: 1 to 5: 1 by weight of a plant fermentation broth prepared by the method of any one of claims 1 to 4, A method of preventing or treating honey bee disease using the method. A plant fermentation broth according to any one of claims 1 to 4; Plum extract; And at least one sugar selected from the group consisting of sugar, oligosaccharides, and honey. 7. The composition for preventing or treating insect diseases according to claim 6, wherein the plant fermentation broth, plum extract and sugar are in a weight ratio of 10:20 to 40: 1 to 5. The composition according to claim 6, wherein the insect is a bee, and the disease is a bacterial disease of American buzzers or European buzzers. A honey obtained by feeding the composition of claim 6 to a honeybee and sifting it. Beverages containing the plant fermentation liquid of paragraph 6, hot pepper paste, miso, kimchi or wine.

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