KR20160017227A - Functional Fermented soft drinks. Fermented alcohol. Raw materials for cosmetics and skin treatment. Fermentation and manufacture method - Google Patents

Abstract

Conventionally, people have fermented beverages in which sugar does not fermented well. Thus, according to the present invention, sugar added in a beverage during a fermentation process is fermented well by executing additional fermentation. Accordingly, the present invention can promote the proliferation of beneficial bacteria and follow fermentation periods which are different according to products including fermented beverage, alcohol, cosmetic products, and skin treatment ingredients in the fermentation and aging process. Further, the method of the present invention enhances the taste and fragrance of the fermented alcohol and beverage by adding additives therein. The method of the present invention also mixes functional ingredients in the fermenting and aging process in order to increase efficiency of cosmetic products and skin treatment ingredients.

Description

Functional fermented carbonated beverages. Fermentation Cosmetic and skin care agent raw materials. {Fermented soft drinks. Fermented alcohol. Raw materials for cosmetics and skin treatment. Fermentation and manufacture method}

The technology of the present invention is a fermentation enzyme field in which fermented beverage which has not been fermented by sugar during fermentation of material during fermentation is added, fermented by secondary fermentation, sugar added to fermentation is aged and fermented, Fermentation during fermentation Fermentation of fermented beverage Fermentation of cosmetics Raw materials for skin treatment Classification by fermentation technology Fermentation by fermentation Add fermented beverage fermentation to improve flavor and aroma and mix ingredients to suit the function, It is the field of fermentation technology manufacturing method that maximizes.

The technology of the present invention is used in many fields such as fermented food, beverage, medicine and the like, and the production method of the wild type synthetic enzyme using 300 kinds of the Japanese traditional yamatsu (Japanese Patent Registration No. 10-1213621) Is a patent for making sikhye using oxal and herb. Patent Registration No. 10-1211937 is a patented enzyme of functional sialic acid fermented product having anti-inflammatory effect using 101 kinds of extracts of artificial sweetener. In this patent, the second fermentation is performed to make the sugar aged well during the fermentation, and it is a technology of natural fermentation technique in which a carbonated beverage is made from the gas generated during fermentation and fermented without the use of alcohol. By mixing and fermenting various functional herbs, As the development of enzymes to be used as a background technology to protect health and beauty.

The present invention relates to a fermented enzyme fermented with fermented enzyme fermented in a fermented starch fermented by fermentation without headache and headache Development of alcohol and improvement of fine wrinkles Skin fermentation Fermentation of hair loss Prevention of fermentation of fermented beverages and sake to digestion diseases such as raw materials of cosmetics and treatment of skin diseases such as atopy athlete's foot,

In order to accomplish the above-mentioned object, in order to ferment and ferment the sugar during the secondary fermentation, the fermentation is carried out by adding the fructooligosaccharide prepared by using sugar as a raw material for multiplying the bifidus bifidus bacterium in the intestine, Sugar is fermented by bacterial prey and decomposed and fermented. To improve flavor and aroma, plum tangerine orange lemon grapefruit jujube pine needles, pomegranate apricot omijama and enzymes are mixed with one to three enzymes to ferment taste and aroma. In order to recover quickly without heartburn and headache, we add thistle and hinoki enzyme containing good silymarin, and add mussel enzyme and raspberry enzyme citron enzyme to skin to prevent the appearance of fine lines. When fermented, the third fermentation enzyme Carbonated beverage Enzyme liquor Fermentation cosmetics Classified as raw material for skin medicine How and by controlling the temperature during fermentation aging period to resolve the fermentation fermented drink carbonated beverages cosmetics and skin drugs raw materials.

The effect of the invention is that the sugar of the existing primary fermented food can not be fermented but the fermented sugar is fermented after the addition of the fructo-oligosaccharide in the secondary fermentation, It is a natural carbonated beverage that is produced by carbon dioxide gas. It is an effect that natural flavor and taste are improved by adding fruit with good taste and flavor. It is good to be digested by gas when taking carbonic acid drink or enzyme drink, Is the effect of preventing the constipation by activating the intestinal tract due to the increase of the good bacteria in the intestine. The aging fermentation method of the aged fermentation is an effect that easily absorbs the active ingredient of the raw material in the intestine upon administration, The outline is that the silymarin ingredient is effective in preventing liver damage and improving liver function, It is effective to stabilize blood pressure and improve immunity. It can ferment precipitate after second fermentation, which is inevitable to discourage blood pressure, and use it as a raw material for cosmetics once more. It can remove unnatural skin and function of elasticity and produce natural cosmetics. And it can produce drugs for skin treatment such as athlete's foot and atopy.

FIG. 1 is a process diagram showing a stepwise extraction method of a raw material for a cosmetic pharmaceutical product according to a second patented fermentation enzyme beverage enzyme wine process.
Fig. 2 is a front and rear photograph of an essence prepared by adding a herbal extract to a cosmetic raw material extracting enzyme for one year.
FIG. 3 is a photograph showing the shampoo prepared by adding the herbal extract to the cosmetic raw material-extracting enzyme for one year.
Fig. 4 is a photograph showing the skin treatment liquid prepared by adding the herbal medicine extract to the skin treatment material extraction enzyme for one year.
FIG. 5 is a physical examination chart in which active oxygen and antioxidative capacity were measured after taking an enzyme drink beverage enzyme drink at a time of every bedtime.

For the practice of the present invention, when we eat fruits, vegetables, grains, medicinal plants that we eat, we usually mix ingredients 1 + sugar 1 for 3-12 months, However, the sugar was not fermented and the juice of the material melted in the sugar and was not fermented. In order to ferment the sugar, the present technology is to ferment the enzyme material firstly fermented by the existing enzyme fermentation method and to add the fructo-oligosaccharide prepared from the sugar as a raw material for the fermentation of the sugar, Plum tangerine orange lemon Grapefruit citron pineapple Pomegranate apricot Omiza It is technology developed to be able to use fermented carbonic acid beverage and fermentation enzyme drink to add enzyme of moromi and to re-aged sediment during aging and to use as raw material of skin drug of cosmetic raw materials. As shown in the flow chart of Fig. 1, which is the whole process of the above enzyme aging process, the first enzyme material is aseptic milky lotion, which is a raw material of persimmon hawthorn, and is a kind of hawthorn lobster. Tree Gojiwu Spruce Dandelion Samji Plum Seedlings Sansa Omiza Yeoju Suseo Thistle Branch Gucci Spruce Momopsis Chrysanthemum Chrysanthemum Chrysanthemum Chrysanthemum Chrysanthemum Ginkgo biloba Chrysanthemum Panduras Wooden Rounded Ripstick Leaf Briar Mountain Magnolia Stalagmites Riparian Persimmon Pine Needle Bellflower Chowder Pork Potato Chunmun-dong Sweet potato Leaf (stem) Lotus root Sweet Pumpkin Chinese cabbage Leekchuk Pumpkin Seaweed Golgium Plantain Fresh parsley Rice Pure corn Bee Clam Tree Ginger Garlic Parsley Onion Root Ginseng Ginger tree leaf Blossom (leaf) Lily of the valley Rosaceae Rhododendron flower Chrysanthemum (flower) Evening Primrose flower Chrysanthemum flower Acacia flower Cherry tree flower Buckwheat rape flower Grape myrtle Lotus leaf perilla Taro aloe Shiitake mushroom Mushroom mushroom Oyster mushroom Tomato apple mushroom Peach persimmon Orange Grapefruit Mocha Citron Pomegranate Lemon Kiwifruit plum Cherry Apricot pineapple bell pepper paprika barley (net) can be selected and mixed with one to two or more kinds of medicinal materials according to the efficacy of herbal medicine. The fermentation method is to wash the material with clean water, Sugar 1 is mixed and put into a fermenter, aged at room temperature for 3-12 months, aged material 1 + sugar water 1 is filtered out, and this is a conventional enzyme fermentation method. In the second fermentation, first of the first enzymatic ingredients, 1 ~ 3 pieces of the flavoring material were selected from plum tangerine orange lemon grapefruit citron pineapple, pomegranate plum apricot omija, and the ratio of material 1 + sugar 2.5 + water 25 was 100-150 After boiling for 5 minutes to 10 minutes, make a tea and filter it first, then mix it with the ingredients 1 + 1 and 3 + fructooligosaccharide in the ratio of 0.01-0.1 and then aged for 10-20 days at room temperature. At this time, the gas is kicked and fermentation starts at 3-5 days. To ferment well, stir and stir, while stirring and gassing. After aging, the precipitate is classified and then the third fermentation is started. At this time, the fermented carbonated beverage fermentation cosmetics and raw materials for pharmaceuticals are classified and matured by fermentation. First fermentation Carbonated beverage fermentation is a mixture of fermentation broth 1 + raw water 1, shake it out, remove the gas, filter out the precipitate after 3 to 5 days of aging, then aged for 3-5 days and filter out the precipitate, . The finished beverages should be stored at 1-5 ° C in the refrigerator after stopping the fermentation. Second fermentation fermentation fermentation takes 6-7 months while extracting the second fermentation broth, removing sediment after aging 3 to 6 months, after 4th fermentation, after removing precipitate, and storing it at room temperature. Fermentation takes about 90% The fermentation was stopped and storage at room temperature was possible. Third, the fermentation for cosmetic and skin treatment medicines is the third aging of the sieved precipitate after the second aging, the aged fermentation of the carbonic acid enzyme drink, and the sediment material sieved during the aging process is collected. After aging for 6-7 months, the sediment is filtered. After the ripening, remove the precipitate and store at room temperature. It will become a cosmetic and skin treatment medicinal material. As a primary material, thistle 40 L thistle leaf, 2 L of raspberry leaf 20 L, 10 L of mulberry leaf 10 L of mulberry leaf 20 L, and 1 L of sulfuric acid 1 L of citron were sieved by a fermentation screen to prepare a primary fermentation broth. The secondary fermentation was made in two types.

In the first preparation, the first fermentation broth is prepared by mixing 3 liters of citron, 7.5 liters of sugar, and 75 liters of juice as a flavoring material, making 25 liters of material thistle, 10 liters of raspberry leaf, 5 liters of mushroom, 10 liters of mushroom, 10 liters of mulberry leaf, 2 L of oligosaccharide were added and mixed together to perform secondary fermentation. The following procedure was carried out in the same manner as described above

In the second production example, the first fermentation broth is mixed with 20ℓ of the first plum material + 5ℓ of thistle + 5ℓ of the pine needles + 1ℓ of the pork bean + 1ℓ of the blue fin> 8ℓ of the raspberry leaf + 1ℓ of the pine needles and boil 2.5ℓ of yuzu, 6.25ℓ of sugar and 62.5ℓ of water Citrus tea was made. After cooling, 1.5 L of + fructooligosaccharide was added and the mixture was subjected to secondary fermentation. The following procedure was carried out in the same manner as described above.

The following sensory test 1 was a test of each primary and secondary product in three women and three men after drinking or using fermented carbonated drinks, fermentation, fermented cosmetics, and fermented skin remedies.

Taste and fermented carbonated beverages were similar to No. 1 in the second, while fermentation was found to be better at the rate of recovery from headaches in the headache, and the second was that the effects of cosmetics and skin treatment were better. The digestibility was similar for the 1st and 2nd digestion.

Sensory test 1 (general test) personnel
Number of manufacturing
How to measure W 1 W 2 W 3 M 1 M 2 M 3 number 1 No.2 number 1 No.2 number 1 No.2 number 1 No.2 number 1 No.2 number 1 No.2 Taste measurement Refreshing taste 6 8 5 6 4 5 5 5 5 7 4 4 End flavor 5 5 4 5 6 5 4 5 5 6 7 6 carbonated drink Carbonic effect 5 6 5 6 6 7 7 8 5 6 5 6 A natural taste 5 4 6 5 5 5 6 5 6 4 5 4 Enzyme wine Headache heartburn 7 4 8 5 8 5 9 5 9 5 8 4 Recovery rate 6 4 8 4 9 4 8 6 8 4 7 5 cosmetics Skin elasticity 4 4 6 5 7 8 5 6 5 5 8 6 Hair loss hair loss prevention 6 5 6 6 7 5 4 4 6 5 7 5 Skin treatment Athlete's foot skin 5 6 4 7 4 8 5 7 4 8 5 8 Soothing skin moisturizer 4 6 5 5 3 7 7 8 3 8 5 7 Improved bowel function Digestibility measurement Improved chapter function 6 5 4 5 6 5 7 5 5 5 6 5 Digestive power 7 6 5 6 7 5 5 5 6 4 7 5

           Measuring method: Good 10. Poor 0.

The following sensory test 2 was a fermented carbonated beverage test comparing the beverage of the second-order beverage with that of the first-order plum drink. Many evaluators rated the taste and flavor favorably, and were highly evaluated for the sugar ingredient concentration and the natural carbon dioxide gas function .

Sensory Test 2 (fermented carbonated beverage test) personnel
division
Functional One 2 3 4 5 6 7 Average existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent flavor 5 9 4 8 4 6 6 6 4 7 6 8 5 5 4.8 7.0 Scent 4 5 6 7 5 5 5 6 5 5 5 7 5 7 5.0 6.0 Likelihood 6 8 7 5 4 8 7 8 6 7 3 6 4 5 5.3 6.7 Sugar concentration 2 8 3 9 2 7 3 8 One 6 One 7 One 6 1.9 7.3 Natural carbonic acid One 7 2 8 One 7 2 7 One 5 One 7 One 6 1.3 6.7 Functional 5 8 3 7 4 8 5 6 5 7 5 5 6 7 4.7 6.9 system 23 45 25 44 20 41 28 41 22 37 21 40 22 36 3.8 6.8

         Measuring method: Good 10. Poor 0.

 The sensory test 3 below is an enzyme sulphate test comparing the first drink with the traditional wine. The taste and aroma are similar, and it is excellent in heartburn and quick breaking function.

Sensory test 3 (fermentation enzyme drink) personnel
division
Functional W 1 W 2 W 3 M 4 M 5 M 6 M 7 Average existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent existing Patent flavor 5 6 6 6 5 7 6 6 7 7 6 7 5 5 5.7 6.3 incense 5 6 6 7 5 5 5 6 5 6 5 4 6 5 5.3 5.8 headache 6 8 4 7 4 6 7 8 6 7 3 6 4 5 4.9 6.7 water brash 3 7 3 8 4 7 5 8 6 6 4 7 4 6 4.1 7.0 Time to take 6 7 4 5 5 7 5 5 4 5 7 7 5 6 5.1 6.0 Breaking time 4 8 3 7 5 7 5 8 4 7 5 8 6 8 4.6 7.8 system 29 42 26 40 28 39 33 41 32 38 30 39 30 35 5.0 6.6

          Measuring method: Good 10. Poor 0.

  The essence test of the enzyme cosmetic raw material is 40% of the raw material of the fermented cosmetic ingredient 20% Pine extract 20% Rubus leaf extract 13% Sancho extract 10% Cotton extract 5% Thistle extract 5% Glycerin 2% Silk amino acid 1% Hyaluronic acid 1% Vitamin C 1% Collagen 1% Aloe 1% Essence is prepared by using natural essence which does not contain preservatives or chemical ingredients. It was tested directly after manufacture and was superior in terms of improvement in skin elasticity wrinkles in terms of performance than other functional essence.

  2 is a photograph before and after use after using the above essence for one year.

  Enzyme cosmetic raw materials shampoo manufacturing test is 1 st fermented cosmetic raw material 20% pine extract 10% acidulant extract 8% cottonseed extract 5% thistle extract 5% apple surfactant 22% olive surfactant 22% chrysanthemum 3% glycerin 1% gelradine 1 % Silk Amino Acid 1% Vitamin E 0.5%. It is made by mixing 1.5% of Dang Sword and manufactured shampoo. It is tested after manufacturing directly with natural shampoo which does not contain chemical raw materials. It prevents hair loss than other functional natural shampoo. And there was no deterioration of the product for one year even though the preservative did not enter.

 FIG. 3 is a photograph before and after use of the shampoo manufactured for one year.

 The following sensory test 4 is the second fermentation skin treatment ingredient Enzyme 45% Pine extract 15% Cotton extract 10% Raspberry extract 10% Fruit extract 5% Peppermint extract 5% Horsetail extract 6% Glycerin 2% Allantoin 1% Vitamin C 0.5% Vitamin E 0.5% was tested in skin diseases.

 Sensory test 4 (skin treatment liquid) personnel

division
M 1
M 2
M 3
M 4
M 5
W 1
W 2
W 3
W 4
W 5
Average atopy 6 5 7 5 4 6 5 7 5 4 5.4 Athletic foot 8 8 5 9 7 8 8 5 9 7 7.4 corneous 8 7 8 8 6 6 7 8 8 6 7.2 Itching 3 5 5 4 5 5 6 3 4 5 5.1 system 25 25 25 26 22 25 26 23 26 22

      Measuring method: Good 10. Poor 0.

 FIG. 4 is a photograph of the skin treatment solution prepared and used before and after using the skin treatment solution for one year.

 The following sensory test 5 is a test of gastric and intestinal function after taking fermented beverage and fermentation drink. It shows excellent effect on digestion and constipation.

Sensory test 5 (function of the stomach and bowel after taking fermented beverage) personnel

division 20 Tainan 1 25 Tainan 2 35 Tainan 3 45 years old 4 55 years old 5 60 years old 6 67 years old 7 1 year old 35 years old 2 45 years old 3 50 years old 4 55 years old 5 60 years old 6 Average digestion 5 9 8 8 4 6 6 5 9 8 8 4 6 6.6 Dull 7 6 6 7 6 8 7 7 6 6 7 6 8 6.7 water brash 6 8 7 7 4 8 7 6 8 7 7 4 8 6.7 Constipation 8 8 5 9 7 7 9 8 8 5 9 7 7 7.5 Discoloration path 6 7 8 8 6 7 8 6 7 8 8 6 7 7.1 feeling 5 8 7 7 5 8 8 5 8 7 7 5 8 6.8 system 37 46 41 46 32 44 45 37 46 41 46 32 44 6.9

                   Measuring method: Good 10. Poor 0.

  FIG. 5 is a physical examination chart showing active oxygen and antioxidant ability after long-term administration of fermentation enzyme for one year.

As described above, the fermented carbonated beverage is a functional beverage, and the fermentation can keep the health of stomach and intestines by moderately and steadily drinking, and the content of the invention for fermenting the functional medicine to be used with the cosmetic raw materials.

The carbonated enzyme beverage in which the sugar is appropriately fermented by the present fermentation technology can be used industrially as a functional beverage in the carbonated beverage market such as cidakola, and the enzyme drink in the wine market such as Yangju wine is a functional drink, It can be used as a functional beverage to prevent diseases by increasing immunity and enhancing the functions of stomach and intestines when taken regularly and moderately over a long period of time. Skin treatment raw materials can be beautifully skinned, prevent hair follicle proliferation and make scalp healthy, and can be used in the bio-industry because it can be developed as a preventive and therapeutic agent for skin diseases such as hair loss athlete's foot eczema atopy.

Claims (3)

The raw materials of fermentation enzymes are the raw materials of the fermentation enzymes. The first materials are the raw materials of the fermented soy sauce, the windshield, and the lobsters, and the lobster jellyfish, and the silkworms of the silkworm, and the silkworms of the silkworms. Gucci mulberry marmalade mulberry mulberry mulberry mulberry mulberry mulberry mulberry mulberry mulberry mulberry tree round barley mulberry berry mulberry barley blueberry mountain magnolia mulberry mulberry persimmon pine needles mulberry mulberry mulberry bellflower horse mackerel pork potato mulberry mulberry root sweet potato Pumpkin Chinese cabbage Chinese cabbage Leafy pumpkin Chinese cabbage Chinese cabbage Plantain freshly minced Chinese cabbage Pure corn Bean curd Wood ginger Garlic Chinese onion Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chinese cabbage Chrysanthemum flower Shia flower Safflower flower Buckwheat flower Rapeseed flower Grape lotus Yeast leaf Perilla taro Aloe shiitake mushroom Mushroom mushroom Mushroom mushroom Tomato Apple mushroom Peach mushroom Orange Grapefruit Mosquito Citron Pomegranate Lemon kiwi Tangerine plum Cherry apricot Pine apricot bell pepper Pepper barley A method of fermenting the mixture by fermenting the mixture of fermentation with a material suitable for the function or a method of fermenting by adding 0.01-0.1% of fructooligosaccharide during the secondary fermentation, , The material to be tasted is selected from 1-2 kinds of plum, orange, lemon, grapefruit, citron, pineapple, pomegranate, apricot, and omija, and the mixture is made by boiling in a ratio of about 25 to 25, A method of filtering out sediments after aging, a method of three-step aging by classifying them for the treatment of beverage cosmetics skin, and a method of aging a third- A fermented carbonated beverage manufacturing method for fermenting fermented beverage by storing the fermented beverage in a refrigerator at 1-5 degrees to stop fermentation after classifying the precipitate after fermentation for 3 to 5 days while removing gas when the gas is consumed, Fermentation fermentation fermentation fermentation process of 6 ~ 7 months after fermentation, fermentation fermentation fermentation process of filtering out sediment after 6 ~ 7 months and filtering out the precipitate after 6 ~ 7 months, After the tea fermentation, the precipitate is filtered out, and the fermented product is fermented for 6 to 7 months while aging for 6 to 7 months while the fermented product is fermented for 6 to 7 months. Raw material fermentation aging manufacturing method. Use of patented cosmetic raw materials to prevent hair loss and hair growth Damaged hair care Scalp management Application to the production of soap or shampoo to remove hair follicles Prevention of skin wrinkles and skin wrinkles Cream skin mask for removing skin wrinkles Application to essence manufacturing How to use skin care ingredients in athlete's eczema atopy treatment Skin treatment and prevention of drug application methods, fermented beverage fermentation drink to improve gastric and bowel function Improved gastrointestinal disorder Improve constipation treatment Prevention and improvement of obesity Taking as a function of improving immunity Fermented carbonated beverage fermentation application method. Fermented carbonated beverage fermentation fermented by the patented method of claim 1 and fermented cosmetics and skin treatment agent are added as a substitute for fructooligosaccharide to be added during the secondary fermentation, and fermented.

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