KR20160055292A - MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST - Google Patents

Abstract

The present invention relates to fermented Allium hookeri manufactured by fermenting and aging Allium hookeri with a fermented yeast-enzyme mixed liquid, and an extract of the fermented Allium hookeri. The present invention uses a yeast-enzyme complex in a process of extracting and concentrating medicinal components from Allium hookeri so as to convert glycoside into aglycon, thereby enhancing antioxidant activity of an active ingredient and promoting absorption in the intestines to increase medicinal effects. In addition, the present invention enables: the reduction of a fishy smell and a sickening taste of Allium hookeri by using the fermented yeast-enzyme mixed liquid; and the improvement of anti-inflammation and lysis of body fat and the prevention or alleviation of hyperlipidemia, arteriosclerosis, cerebrovascular diseases, mental disorders, and diabetes by enhancing antioxidant activity. A beverage of the present invention can quench thirst due to excessive exercise, physical strain, intense heat, dry conditions, heavy drinking, etc., prevent an oral cavity from being dried, and replenish a lack of moisture in the body by mixing platycodon, Codonopsis lanceolata (S. et Z.)TRAUTV, pueraria, and longan as well as the fermented Allium hookeri.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a fermented triangle using yeast and natural enzymes, and a method for manufacturing a mixed beverage for thirst,

The present invention relates to a method for producing fermented triangles by fermenting triangles roots at a low temperature by using a variety of yeast and natural enzyme complex fermentation broths and then aging and drying the fermented triangles and then mixing the fermented triangles with Gilang, Yangyu, The present invention provides a method of manufacturing a mixed drink for eliminating thirst due to excessive exercise, physical overload, severe heat, dry environment, and excessive drinking water, preventing the oral cavity from drying out, and replenishing insufficient body water.

Allium Hookeri is a plant that grows in the highlands of 1,400 ~ 4,200m above sea level. It is also known as a national vegetable in Myanmar. It is also called "三 菜" because it has a sweet, bitter and spicy taste. It is also called "玄 菜".

In 2010, it was introduced in Korea and successfully cultivated in 6 places including Gyeongnam, Hadong, Jinju and Gyeongnam in 2011. Contract cultivation was started in Gimje, Gokchang, Sinan, Hadong, Jeju, Is cultivated in about 1,000 farms.

It has been proved that it can be cultivated in Korea since it started mass cultivation in 2012, and it is attracting attention as a new income crop in rural areas.

It is a vegetable that is easily edible like Korean wave, onion, leek and garlic. It is used for various inflammatory diseases and cancer diseases by private prescription. In Korea, the cultivation is only about 3 years. Respectively. On the other hand, due to the unconfirmed cultivation techniques, severe frost and drought in 2012 caused significant damage to the farms due to root rot symptoms during the cultivation of triplicate.

The trash is a crop that nourishes like garlic, but the price of the root is high because of the fact that the cultivation method is not established.

The roles of dietary sulfur include alpha and gamma-psychotropic prophylaxis, beta-cancer or chronic diseases (diabetes, hypertension, hypotension), delta-skin disorders (defoliant, psoriasis skin, atopy allergies), lambda, It is known that ginseng, red ginseng, wild ginseng, and ginseng contain only beta-sulfur components, while all three components of ginseng contain all six components.

Dietary sulfur, the main component of the trilobite, contains 60 times more saponin than the wild ginseng, and the recommended daily intake is 1,500 mg per day, but the average intake per meal is only about 23-30 mg.

It is rich in nitrogen and fiber as well as minerals such as calcium, iron, zinc, and manganese, and is rich in nitrogen and fiber, so that bone and tooth formation, blood production and blood circulation, energetic enhancement, body balance control, hypertension, arteriosclerosis, And has various effects such as promotion.

Sulfur is one of the eight nutrients that constitute the human body. It increases the bone density of the bone, strengthens the bone, prevents osteoporosis, and improves rheumatoid arthritis.

Sulfur ingredient acts as an adhesive that binds the tissues of the skin together (S-S), thereby maintaining the elasticity of the skin and activating the cell tissues, resulting in thinning of spots and stains, excellent skin whitening effect and cleansing effect of the skin.

It has been known that sulfur has an excellent effect on hyperlipemia, arteriosclerosis and thrombosis due to its ability to decompose cholesterol and lipid peroxidation, which are main causes of narrowing the blood vessel wall.

Sulfur with high antioxidant activity is known to have the effect of eliminating inflammation and disinfection in the body and also in arthritis.

Sulfur has a diuretic action and constipation-inhibiting action, and it is also effective in hair loss prevention and hair generation.

It is necessary to develop diverse foods utilizing the triple hens produced in earnest in Korea and also it is necessary to reduce the odor and spicy taste of garlic,

The present invention provides a method of preventing and improving anti-inflammatory effects, hyperlipidemia, arteriosclerosis, cerebrovascular disease, improvement of mental function, decomposition of body fat, diabetes mellitus, etc. by improving the odor and disgusting taste of the trifoliate and enhancing antioxidant activity.

The present invention is to provide a beverage for relief of thirst using a three-ply sieve.

The present inventors increased the antioxidant activity of the active ingredient by increasing the glycoside component to an unglycoside by using an enzyme in the process of extracting and concentrating the triangle, thereby enhancing the drug efficacy by promoting intestinal absorption.

In addition, the ideal combination of Gyungyang, Yangyu, Punggyeon and Yongsangwang in Fermented Samcheok Extract to eliminate thirst due to excessive exercise, physical overwork, severe heat, dry environment, and excessive drinking water, prevent dry mouth and supplement insufficient body water And have developed a prescription and manufacturing method that can be applied.

To this end, the method for preparing a fermented triangle according to the present invention comprises the steps of putting a yeast-enzyme complex fermentation broth in which a concentrated yeast culture powder and a fruit enzyme concentrate are mixed, fermenting the triplex and fermenting the fermented triplex for a predetermined time And drying.

According to another aspect of the present invention, there is provided a method for manufacturing a fermented triangle comprising the steps of: dipping a yeast-enzyme complex fermentation broth obtained by mixing a concentrated yeast culture powder and a fruit enzyme concentrate in a root;

Fermenting the fermented product in a fermenter for a predetermined period of time;

Injecting the yeast-enzyme complex fermentation broth onto the triplex to perform secondary fermentation; And aging the fermented trihydrate for a predetermined period of time, followed by drying.

The present invention also provides a fermented tripe extract obtained by adding purified water to a fermented triangle and heating and extracting the same, and a low-thirsty beverage containing the same.

In the process of extracting and concentrating a herbal medicine ingredient from a triplex, the enzyme-yeast complex is used to increase the antioxidant activity of the active ingredient and to increase the drug efficacy by promoting intestinal absorption.

The present invention also provides a fermented yeast-fermented yeast-fermented broth comprising a fermented yeast-enzyme fermentation liquid, which improves the odor and disgusting taste of the frog, enhances the antioxidant activity and improves anti-inflammatory activity, hyperlipidemia, arteriosclerosis, cerebrovascular disease, And the like can be prevented or improved.

The beverage according to the present invention can be used in combination with ginseng, yang, pung, and yongsan which have excellent pharmacological effects such as fermented trihydrate to relieve thirst caused by excessive exercise, physical overload, severe heat, dry environment, It can prevent and supplement the insufficient body water.

FIG. 1 is a flow chart showing a process of producing a fermented triplex by fermenting and sieving a root of a triplex with an aspergillus oryzae yeast and a natural enzyme complex fermentation broth according to an embodiment of the present invention. to be.
FIG. 2 is a schematic view showing a process for preparing a fermented triangle through a fermentation aging and drying process using a saccharomyces ellipsoideus yeast and a natural enzyme complex fermentation broth according to another embodiment of the present invention. FIG.
FIG. 3 shows a process for preparing fermented triangles by fermentation of fermentation and drying of triangular root using saccharomyces cerevisiae yeast and natural enzyme complex fermentation broth according to another embodiment of the present invention FIG.
FIG. 4 is a table showing the content of volatile sulfur in fresh root and root dry root according to an embodiment of the present invention. FIG.
FIG. 5 is a graph comparing sulfur content of a fermented triangle with a sulfur analyzer after fermentation aging using three kinds of yeasts according to an embodiment of the present invention.
FIGS. 6A and 6B are graphs showing the hydrogen donating ability for active oxygen according to the DPPH method after fermentation aging using three kinds of yeasts according to an embodiment of the present invention. FIG.
FIGS. 7A and 7B are graphs showing antioxidative activities against superoxide radicals according to the kyphanthin method after fermentation aging using three kinds of yeasts according to an embodiment of the present invention. FIG.
FIGS. 8A and 8B are graphs comparing NO radical scavenging activity according to the grease method after fermentation aging using three kinds of yeasts according to an embodiment of the present invention. FIG.

1 to 3 show a method for manufacturing the fermented triangle according to the present invention. The method for manufacturing a fermented triangle according to the present invention includes a step of immersing the complex fermentation broth in a triplex, a fermentation step, an aging step and a drying step.

First, the present invention includes a step of preparing a yeast-enzyme complex fermentation broth by mixing a concentrated yeast culture powder and a fruit enzyme concentrate.

1 to 3, the yeast-enzyme complex fermentation broth is subjected to the following process. Three yeast powders were prepared by first inoculating each yeast into a medium and culturing them by subculture, adding lactose thereto, and lyophilizing the mixture. In addition, the natural enzyme is obtained by mixing white sugar at an immature month and fermenting it for 6 months, followed by filtration and concentration.

The yeast-enzyme complex fermentation broth is prepared by mixing the yeast powder prepared above with an enzyme concentrate.

The yeast strains usable in the present invention may be any one of Aspergillus oryzae, Saccharomyces ellipsoideus and Saccharomyces cerevisiae.

In the present invention, the yeast-enzyme complex fermentation broth is placed in a pan and fermented for a predetermined period of time.

The fermentation can be carried out in one to three different ways.

The yeast-enzyme complex fermentation broth is added in triplicate, preferably triple root, so that it is immersed. It can be allowed to stand for a predetermined time, preferably at room temperature for a day, in a state in which the triple root is immersed.

The primary fermentation step is a fermentation step for several days in a fermentation tank. For example, the primary fermentation can be fermented for 5 days while maintaining a temperature of 50 to 60 ° C.

The secondary fermentation may be performed by spraying the yeast-enzyme complex fermentation broth onto the triplex, and the fermentation may be further performed under the same conditions as the secondary fermentation in the tertiary fermentation.

The aging and drying steps may be carried out in various ways, but preferably at a temperature of 40 to 50 ° C, while maintaining a humidity of 40 to 60% and a convection heat cycle, Followed by air drying at 30 to 40 ° C.

The present invention can produce a fermented tripe extract from the fermented triangle. As the method for producing the above extract, various known methods, solvent extraction method, heated pressure extraction method and the like can be used. For example, purified water can be added to the above-mentioned fermented triplex and heated to extract a fermented triplex extract.

The present invention provides thirsty beverages by using the fermented triple extract.

The thirst-quenching drink of the present invention may include the fermented triangle extract, the extract of Gakkyung Extract, the Yangyu Extract, the Puerariae Extract, the Piglet Extract, the Defoliation Extract, and the Corn Extract.

More specifically, a mixed extract is prepared by combining Gyungyang, Yangyu, and Pueraria roots, and further, a yongtan extract, a lucifer extract and a corn extract are prepared. The extract can be mixed with the fermented triangle extract at a predetermined ratio to produce a thirst-free beverage.

The beverage may be a solution prepared by mixing cyclodextrin syrup, purified water, and the fermented triplex extract in a preparation container. More specifically, cyclodextrin syrup and purified water were first added to the preparation vessel, and the fermented triplex extract was added thereto, followed by reaction. Subsequently, the mixed extracts of the above-mentioned gyeonggyeol, soybean oil, Syrup is added. To this, an extract obtained from roasted killer and roasted corn is added, and the temperature is raised to add the peppermint. The mixed solution is slowly cooled at room temperature and filtered with a microfilter to complete the mixed beverage.

The characteristics of gyeonggyeong, soybean oil, rice gruel, and dragon grass used in the present invention are as follows.

Platycodi radix is the root of the bellflower (Platycodon grandiflorum). It has a little odor. It has no taste at first, but later it is arigo. The ingredients of Gyungyang are roughly classified into 2% saponin, lupan triterpenoid and phytosterol.

Examples of the saponin component include platycodin A (C, D), platycodigenic acid A (C), polygalacic acid, polygalacin D, The terpenoid ingredient includes betulin and the like. The phytosterol ingredient includes alpha-spinasterol, alpha-spinasterol glucoside, and the like.

Gakgyeong stimulates the gastric mucosa and promotes bronchial secretion, and exhibits a goddess effect and exhibits analgesic action, hypoglycemic action, peripheral vasodilatory action, hemolytic action, reduced cholesterol content in the liver, anti-ulcerative action and anti-inflammatory action. Gyeonggyeong is prescribed in Ganggyeongtang and Gilbyeongsan in the oriental medicine. It is widely used for cough, bronchitis, and also as a pesticide for purulent diseases and sore throat.

Codonopsis lanceolata is mainly called doduck. It is distributed in Korea, Japan, China, etc., and its roots are thick. It grows everywhere from high mountain over 2,000m above sea level to fields, hills, riverside, mountainous foothills and highlands. Of juice comes out.

The saponin of soybean oil, known to date, is composed of six species of lancemaids (lancemaside A, B, C, D, E, and G) Fetidissimoside A, and aster saponin Hb in total.

The efficacy of soybean oil has the functions of suicide, detoxification, geodetic, hemolytic, antibacterial, cholesterol lowering, vasodilating and hypotensive action, improving cough and phlegm, and being used for bronchitis, tonsillitis, Spleen, and kidneys, and is widely used in the treatment of dry bowel syndrome, sore throat, lung abscess, lymphadenitis, mastitis, and boils.

Puerariae Radix is a root of Pueraria lobata which has no scent and taste slightly.

The active ingredient of Pueraria is isoflavonoid which contains Puerarin, Daidzin, Daidzein, Zenistein and others as Triterpenoid. (Soyasaponin I), Soyasapogenol A (Soyasapogenol A), and the like.

The efficacy of purine root shows antipyretic action, antipyretic action, action on the circulatory system, hypoglycemic action, hepatocyte protective action, antithrombotic action, and alcohol intake inhibitory action. In addition, it has the effect of supplementing the essence of the body and it is good for gogal and noise. Drinking after overdrawing frees the digestive system and also works on flesh and muscles to release the muscles, especially the nape.

The prawn promotes peripheral blood circulation, dilates the coronary artery to increase blood flow and dissolves thrombus to exacerbate cardiac motion. In addition, the prawn has anti-inflammatory, antipyretic, antimicrobial, astringent, and gingival actions, suppresses muscle spasms, and has an antinociceptive action, thus exhibiting effects on hypertension, headache and insomnia.

Longanae Arillus is an overproduction of lupine and has a peculiar odor and taste.

The active ingredients of yonggan meat contain sitosterol, daucosterol, uracil and adenosine. In addition, various nutrients such as amino acids, glucose, sucrose, fat, Rich in ingredients.

The pharmacological effects of yongganui are known to be sedative, anxiolytic, cardiovascular, and nourishing, and it is prescribed in the oriental medicine as a guinea pig, and is used for sedatives, nausea, amenorrhea, and nausea.

In the process of extracting and concentrating a herbal medicine ingredient from a triplex, the enzyme-yeast complex is used to increase the antioxidant activity of the active ingredient and to increase the drug efficacy by promoting intestinal absorption. The present invention also provides a fermented yeast-fermented yeast-fermented broth comprising a fermented yeast-enzyme fermentation liquid, which improves the odor and disgusting taste of the frog, enhances the antioxidant activity and improves anti-inflammatory activity, hyperlipidemia, arteriosclerosis, cerebrovascular disease, And the like can be prevented or improved.

The beverage according to the present invention can be used in combination with ginseng, yang, pung, and yongsan which have excellent pharmacological effects such as fermented trihydrate to relieve thirst caused by excessive exercise, physical overload, severe heat, dry environment, It can prevent and supplement the insufficient body water.

The objects of the embodiments of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description .

[Example 1]

First, 50 ml of purified water was added to 2 g of Aspergillus Oryzae yeast culture concentrated powder (1.0 x 10 < 9 > cfu / g) to prepare yeast fermentation solution homogeneously mixed. On the other hand, 50 ml of purified water was added to 1 g of the fruit enzyme concentrate to prepare a homogeneously mixed natural enzyme culture. The yeast fermentation broth was mixed with the natural enzyme culture, and 900 ml of purified water was added thereto to prepare 1,000 ml of the yeast-natural enzyme complex fermentation broth.

The dried root was dried at 70 ° C for 12 hours, and 500 g of the dry triangular root was taken and placed in a fermentation tray. The mixture was immersed in 500 ml of yeast-natural enzyme complex fermentation broth, and left at room temperature for 24 hours. The resulting mixture was put into a fermenter and subjected to primary fermentation for 5 days while maintaining the temperature at 50 to 60 ° C. Then, 250 ml of yeast-natural enzyme complex fermentation broth was sprayed, and the fermentation was performed under the same conditions. 250 ml was injected and the third fermentation was carried out.

After the third fermentation, it was aged for 3 days by convection heat circulation method and maintaining the humidity of 40 ~ 60% at a temperature of 40 ~ 50 ℃ and convection heat for 3 days. Then, it was ventilated at 30 ~ .

10.0 L of purified water was added to 500 g of the fermented triplex, heated at 95 to 100 ° C for 4 hours and concentrated to obtain a 10% fermented triple extract.

200 g of Gyungyang, 100 g of soybean oil and 50 g of Pueraria japonica were mixed and 7.0 ℓ of purified water was added and heated under the same conditions to prepare 10% Gypsum, Yangyu and Puerariae mixed extracts.

100 g of canine pancreas was taken and 2.0 L of purified water was added thereto to prepare 10% canola extract.

Separately, 500 g of roasted cuttlefish and roasted corn were placed in each extraction container, and 10 L of purified water was added thereto to prepare 10% roasted lucifer extract and 10% roasted corn extract by the same procedure.

2.5 liters of purified water and 50 ml of cyclodextrin syrup were added to the preparation vessel and heated to 70 to 80 ° C for 20 minutes. Then, the mixture was mixed with 10% And 200 ml of 10% Phellinus linteus extract were sequentially added, and then 320 g of oligosaccharide, 200 g of agave syrup and 500 ml of purified water were added. 150 ml of 10% roasted cuttlefish, 250 ml of 10% roasted corn extract and 300 ml of purified water were added and the mixture was heated at 90 to 100 ° C for 20 minutes. 10 ml of 50% peppermint oil and ethanol solution was added dropwise thereto, The mixture was cooled and filtered with a microfilter at the on-time to prepare a thirst-quenching beverage.

[Example 2]

The same procedure as in Example 1 was carried out except that Saccharomyces ellipsoideus yeast culture concentrated powder was used as a yeast.

[Example 3]

The procedure of Example 1 was repeated except that Saccharomyces cerevisiae yeast culture concentrated powder was used as the yeast.

FIG. 4 is a graph comparing the contents of volatile sulfur in the three-rooted root according to the embodiment of the present invention. The results of analysis of the volatile sulfur contained in the root and the dried three-rooted root according to the procedure described above will be described.

As a result of GC / MS analysis, 23 kinds of volatile sulfur such as allyl methyl sulfide were detected in the volatile sulfur component, and the total volatile sulfur content of the raw thrips contained 0.735% The dry trilobal roots contained 0.535% total volatile sulfur, indicating that about 27% of the volatile sulfur was reduced through the drying process.

FIG. 5 illustrates the result of comparing the total sulfur content of the fermented triangle through a sulfur analyzer after fermentation aging using three kinds of yeasts according to an embodiment of the present invention.

Aspergillus oryzae was found to be 0.362% and Saccharomyces ellipsoideus was found to be 0.39%, compared with 0.535% of the sulfur content of the dry trilobites. However, (Saccharomyces cerevisiae) showed the highest sulfur content as 0.425%.

FIGS. 6A and 6B illustrate results of comparing the hydrogen donating ability with respect to the active oxygen according to the DPPH method after progressing fermentation using three kinds of yeasts according to an embodiment of the present invention. FIG.

The test was carried out by adding 1 mL of a diluted sample solution to 0.5 mL of a 0.2 mM DPPH methanol solution, shaking it for 10 seconds with an agitator, incubating at 20 ° C for 30 minutes, and measuring the absorbance at 517 nm. Here, vitamin C was used as a reference material for comparison.

The size of the activity was determined by measuring the concentration of free radical scavenging activity (FSC _50, ug / mL) and the electron donating ability (EDA%) for DPPH in which the concentration of DPPH (66.7 uM) 1 < / RTI >

Here, Sample ABS represents the absorbance of the test liquid to which the sample is added, and Control ABS represents the absorbance of the test liquid to which methanol is added instead of the sample.

At the concentration of 500 μg / mL, the hydrogen donating ability to dry DPPH was found to be 7.2%, 15.6% for Aspergillus oryzae and 21.0% for Saccharomyces ellipsoideus, And 44.8% of Saccharomyces cerevisiae showed higher antioxidant activity than that of dry triplicate.

FIGS. 7A and 7B illustrate the results of comparing the antioxidative activity against the superoxide radicals according to the kyphanthin method after fermentation aging using three kinds of yeasts according to an embodiment of the present invention.

The experiment was carried out at 37 ° C for 30 minutes while adding 100 μL of xanthine oxidase (0.05 U / mL) to a buffer solution (20 mM, pH 7.8) of NBT (Nitro Blue Tetrazoliun) The absorbance at 517 nm was used to determine the NBT reduction capacity.

At 50 μg / mL concentration, the antioxidant activity against the superoxide radical by the xanthine method of dried triplex was 18.9%, while Aspergillus oryzae was 32.7%, Saccharomyces ellipsoideus ) Was 37.4%, which was relatively higher than that of dry triplicate. The antioxidant activity of Saccharomyces cerevisiae was 55.7%, which was about 3 times higher than that of dry triplicate.

FIGS. 8A and 8B are graphs showing the NO radical scavenging activity according to the grease method after fermentation aging using three kinds of yeasts according to an embodiment of the present invention. FIG.

The test was carried out by adding a sample to a sodium nitroprusside solution (10 mM), shaking it in a grease solution (0.2% naphthenic ethylenediamine hydrochloride, 2% sulfanilamide, 5% phosphoric acid solution) for 10 seconds with a stirrer, After standing for 2 hours, the absorbance was measured at 570 nm. Here, vitamin C was used as a reference material for comparison.

At the concentration of 50 ㎍ / mL, the NO radical scavenging activity of the dry trilobal greens was 25.7%, while that of Aspergillus oryzae was 27.6% and that of Saccharomyces ellipsoideus was 31.4% And 45.7% of Saccharomyces cerevisiae showed that the antioxidant activity was increased more than twice as much as that of dry triplicate.

As described above, according to the embodiment of the present invention, the fermented trihydes fermented and aged with the yeast and natural enzyme complexes showed a decrease in the content of volatile sulfur compared with the non-fermented dry trials, but the antioxidative activity against active oxygen was significantly increased Among them, the fermented triplicate of Sacchromyces cerevisiae showed much higher performance than those of non - fermented dried triplet and other yeast.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be readily apparent that such substitutions, modifications, and alterations are possible.

Claims (5)

A step of putting a yeast-enzyme complex fermentation liquid mixed with a concentrated yeast culture powder and a fruit enzyme concentrate into a three-chambered dish;
Fermenting the trifoliate; And
And aging the fermented trihydrate for a predetermined period of time, followed by drying. The yeast culture concentrate according to claim 1, wherein the yeast culture concentrated powder is one or more of Aspergillus oryzae, Saccharomyces ellipsoideus and Saccharomyces cerevisiae Wherein the fermented trihydrate is produced by a method comprising the steps of: A low thirsty beverage comprising the fermented triangle extract obtained by adding purified water to the fermented triangle prepared in the above item 1 or 2 and heating the mixture. The method of Claim 3, wherein the beverage comprises
The fermented triplex extract and /
Wherein the extract contains at least one extract of Gakyung Extract, Yangyu Extract, Puerariae Radix Extract, Yuan Yuan Extract, Kidney Extract, and Corn Extract. [Claim 5] The beverage according to claim 4, wherein the beverage is the solution in which the extract is added to a solution prepared by mixing cyclodextrin syrup, purified water and the fermented triplex extract in a preparation container.

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