KR20170113036A - Fermented composition of native grass, vegetable and sugar cane molasses with enhanced palatability and bioactive substances - Google Patents

Abstract

In the present invention, the combination of sugar cane molasses and specific hay fever and functional vegetable are mixed and fermented to produce pharmacological effect / functionality (elimination of toxins, recovery of energy, improvement of constitution, prevention of acidification of the body, ) Is maintained as it is and excellent in palatability and the content of physiologically active substances such as phenolics and minerals is strengthened to enhance antioxidative activity and nutritional property such as fiber is enhanced.
The production method according to the present invention can be used as a high-function health food having improved taste and functionality, and an increased likelihood of consumers by eliminating the sense of rejection of the sugarcane fermentation broth by using sugar cane molasses. In addition, using sugar cane molasses is more suitable for mass production because it is more efficient in cost and time than fermentation using sugar substitute such as oligosaccharide.

Description

[0001] The present invention relates to a fermented composition of native grass, vegetable and sugar cane molasses with enhanced palatability and bioactive substances,

The present invention relates to a mixed fermentation composition of Sanayasia, a functional vegetable and a sugarcane molasses having enhanced palatability and a physiologically active substance, and a process for producing the same. More particularly, the present invention relates to a composition having improved antioxidant activity and improved antioxidant activity by enhancing palatability and enhancing the content of physiologically active substances such as phenolics and minerals, while maintaining the functionality of the sanjayoshi by mixing and fermenting a specific artichoke, a functional vegetable and a sugarcane molasses. And a manufacturing method thereof.

As interest in health has increased with the recent increase in income level, there is a growing interest in health food products such as Sanjia and functional vegetables.

Sanayaso (herb) is a plant that has the pharmacological effect of growing in the mountains or fields. It contains useful active substances and pharmacologically active substances, so it is effective for health maintenance, immunity enhancement, restoration and disease treatment and prevention. Various functional vegetables having functionalities such as immunity, anti-inflammation and anti-aging are known.

However, there has been a problem that it is not easy to use in the season when the ingestion is not easy or the picking is difficult because of the strong bitter taste. Functional vegetables are rich in vitamins, minerals, etc., and have excellent antioxidant activity, but they are poor in palatability.

Therefore, a fermentation composition (a fermentation-enzyme solution) prepared using artificial sweeteners or functional vegetables has been developed and used. Typically, the fermentation composition of the artificial sweetener or functional vegetable is a sugar-fermented fermented composition prepared using refined sugar (sugar). Recently, the strong taste of sugar and the amount of calories that can be easily obtained from sugar are easily accumulated in body fat, causing an obesity problem. Thus, an interest in the actual intake of sugar has been raised, and excessive sugar intake is a cause of adult diseases such as dental diseases, obesity and diabetes Sugar has been reported to be related to the Glycemic Index (GI), and consumers are increasingly interested in oligosaccharide, tagatose, and stevia as a substitute for sugar due to changes in consumers' perception that sugar is not good for health. As an example, Patent No. 10-1192164 discloses a fermentation composition containing herb, chito oligosaccharide, and red ginseng extract. However, when a fermented composition was prepared using these substitutes, the palatability was poor, and the fermentation period was not suitable for mass production due to increase in fermentation period and cost increase. Therefore, it is still required to develop a fermentation composition such as Sanjia using a substitute product of sugar suitable for consumers' desire and mass production.

As a result of continuing research to meet the above-mentioned demand in the prior art, the present inventors have found that when mixed hay with specific sugar cane and functional vegetable together with sugar cane molasses, the pharmacological effect derived from hay fever and functional vegetable / Functionality (elimination of toxins, restoration of strength, improvement of constitution, prevention of acidification of body, beauty of skin) remains intact, but the palatability is excellent and the content of physiologically active substances such as phenolics and minerals is enhanced to enhance antioxidative activity. And that the fermented composition having improved nutritional properties can be prepared, and thus the present invention has been accomplished.

Accordingly, it is an object of the present invention to provide a mixed fermentation composition of Sanayasya, functional vegetable, and sugarcane molasses having pharmacological effects and functionalities derived from Sanayasya and functional vegetable while maintaining the palatability and physiologically active substances.

It is another object of the present invention to provide a process for preparing a mixed fermented composition of sanjayoshi, functional vegetable and sugar cane molasses having pharmacological effect and functionality derived from sanjayoshi and functional vegetable while maintaining the palatability and physiologically active substance.

It is also an object of the present invention to provide a health functional food comprising the mixed fermentation composition of Sanjia, functional vegetable and sugar cane according to the present invention.

In order to accomplish the object of the present invention, the present invention provides a mixed fermentation composition of Sanayasia, functional vegetable and sugarcane molasses having enhanced palatability and physiologically active substance.

In accordance with the present invention, it is essential that the sanayasin is essentially selected from the group consisting of Chinese cabbage, Saururus chinensis, Araliaceae, Mugwort, Angelica gigas, Araliaceae, Plantain, Bamboo shoot, Mint, , Green tea leaves, green tea leaves, acanthopanax nucifera, turmeric, and trout. In the mixed fermentation composition of the present invention, fresh chow, saururus chinensis, mulberry chinensis and mugwort are preferably contained in an amount of 4 to 6% by weight, respectively, and the remaining sanitary napkins are respectively contained in an amount of 0.7 to 1.5% by weight.

In the present invention, the functional vegetable essentially includes broccoli and yeast. In the mixed fermentation composition of the present invention, the broccoli is preferably contained in an amount of 4 to 6% by weight and the yeast is contained in an amount of 0.7 to 1.5% by weight. In addition, the functional vegetables in the present invention may be selected from the group consisting of tomatoes, cucumbers, plums, eggplants, celery, fortified turnips, potatoes, delicatessens, blue wheat, blue barley, aloe, citron, mulberry, pear, pomegranate, apple, strawberry, And 0.7 to 1.5% by weight, respectively, of at least one selected from the group consisting of freshly harvested seeds, spinach, borage fruit, paprika, grape leaves, persimmon leaves, sweet potatoes, cabbage, green beets, watermelons, grapes and peaches .

In addition, the composition of the present invention may further comprise, as necessary, one or more kinds of seaweeds selected from the group consisting of auditory, seaweed, and kelp, respectively, in an amount of 0.7 to 1.5% by weight.

The composition of the present invention contains 35 to 45% by weight of sugarcane molasses.

In the present invention, 'sugarcane molasses' is prepared by separating the refined sugar from the sugarcane juice by primary crystallization and concentrating the remaining filtrate. It is a pale yellow viscous liquid containing 20 to 30% water, 30 to 50% % As a main component and also contains various nutritional ingredients such as fiber and is commercially available.

In the present invention, the molasses of sugarcane is preferably diluted to 20 to 25 brix.

In the present invention, fermentation is preferably carried out by mixing raw sweetpotato and functional vegetable with sugarcane molasses, fermenting the mixture at room temperature for 7 to 10 days (primary fermentation), filtering the filtrate for 6 months or more at room temperature ). During the first fermentation, the raw milk may be fermented by mixing the raw milk and the functional sugar, and the fermentation may be performed by mixing the raw milk, the functional sugar, and the sugar cane molasses.

According to another object of the present invention,

I) providing pretreatment of artificial leaves and functional vegetables;

Ii) diluting sugar cane molasses to 20-25 brix;

Iii) primary fermentation at 7 to 10 days at room temperature by mixing pretreated hay fever and functional vegetables with a dilution of sugar millet molasses;

And iv) a step of secondary fermentation of the filtrate of the primary fermentation product at room temperature for 6 months to 3 years, thereby providing a process for producing a mixed fermented product of Sanayasia, functional vegetable and sugar cane molasses having enhanced palatability and physiologically active substance do.

In the production method of the present invention, if necessary, after step iv), v) a step of concentrating and / or sterilizing the secondary fermentation broth to 50 to 70 brix may further be included.

Step i): Providing of Sanjia and functional vegetables

Sanjiao and functional vegetables are provided by pretreatment.

The artificial leaves and functional vegetables used in the present invention are as defined above. Further, if necessary, seaweeds may be added as defined above.

In the present invention, the 'pretreatment' of the fieldbore, the functional vegetable and the seaweed is performed by washing with water and then cutting the water to a size of 5 cm or less.

Step ii): providing sugarcane molasses

Sugar cane molasses is diluted to 20-25 brix with water.

If the sugar cane molasses is less than 20 brix, the fermentation microorganisms may multiply and the microorganisms may multiply and the fermentation may not occur normally. If it exceeds 25 brix, the fermentation time may become an efficient problem as the primary fermentation continues for a long period of time.

Step iii): Primary fermentation

The pretreated hay fever and functional vegetables and sugar millet molasses dilution are mixed and fermented for 7 ~ 10 days at room temperature.

The mixing ratios are as defined above.

So that the fermentation can be smoothly performed.

During the first fermentation, various hydrolytic enzymes are secreted from the fermenting microorganisms, and hydrolysis and sugar osmotic pressure of the artificial sweetener and the functional vegetable are generated so that the physiologically active substances and various components of the artificial sweetener and the functional vegetable are extracted.

Step iv): Secondary fermentation

After the primary fermentation is filtered, the filtrate is fermented (aged) at room temperature for 6 months to 3 years.

Filtration can be performed with a filter commonly used in the art.

Through the secondary fermentation (aging), homogenization of various microorganisms derived from primary fermentation and fermentation of residual polysaccharide into glucose and fructose, which are monosaccharides, stabilize gas generation and produce homogeneous products with quality such as taste and aroma .

Step v): Concentration and / or sterilization

If necessary, the secondary fermentation broth can be concentrated and / or sterilized.

For the concentration, it is preferable to concentrate the secondary fermentation broth at 50 to 70 brix by concentrating the fermentation broth at low temperature in a concentrator.

The sterilization can be carried out using a commonly used pasteurizer.

According to the present invention, or the mixed fermentation composition produced according to the production method of the present invention, the improved palatability and physiological activity (for example, elimination of toxins, recovery of strength, improvement of constitution, prevention of acidification of the body, Material.

According to another object of the present invention, there is provided a health functional food comprising the mixed fermentation composition.

The health functional food may be provided in the form of beverage, concentrate, and fermentation broth.

The mixed fermented composition according to the present invention is excellent in palatability due to its well-balanced pharmacological effect and functionality (toxin removal, recovery of energy, improvement of body composition, prevention of acidification of the body, skin beauty) , Phenolics, and minerals, and the antioxidant activity is also excellent.

The production method according to the present invention can be used as a high-function health food having improved taste and functionality, and an increased likelihood of consumers by eliminating the sense of rejection of the sugarcane fermentation broth by using sugar cane molasses. Also, by using sugar cane molasses, it is more suitable for mass production because it is more efficient in cost and time than fermentation using sugar substitute such as oligosaccharide.

The present invention will be explained in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Manufacturing example : Preparation of mixed fermentation composition

The sanayasoba, the functional vegetable and the seaweed as shown in Table 1 were washed with water, and then the water was removed for 2 to 3 hours to prepare a pretreatment of cutting to a size of about 5 cm.

Sugarcane millet (Pure Diets India Ltd.) was diluted with water to a concentration of 20 brix.

The prepared wild straw, the functional vegetable and seaweed, and the diluted sugar cane molasses were added to the stainless fermentation vessel at the same weight as in Table 1 to conduct fermentation (Example 1).

As shown in Table 1, fermentation was carried out in the same manner, except that white sugar was used instead of sugar cane molasses as a comparative example.

Ingredients Example 1 (kg) Comparative Example (kg) Sugarcane molasses 4 - White sugar - 4 broccoli 0.5 0.5 Chinese 0.5 0.5 Saury 0.5 0.5 By far 0.5 0.5 Mugwort 0.5 0.5 Bamboo shoots, bamboo shoots, bamboo shoots, bamboo shoots, branches, celery, turtles, turtles, thistles, potatoes, wild flowers, blue wheat, blue barley, blooms, aloe, , Pine, pomegranate, apple, strawberry, stone peach, dolmens, native grass, spinach, lemonade, borage fruit, paprika, grape leaves, persimmon leaf, mulberry leaf, mulberry leaf, green tea leaf, gooseberry fruit, citron, , Sweet potatoes, gilthead, cabbage, red beets, beet, watermelon, grape, peach, hearing, seaweed, kelp 0.1 0.1

The fermentation was carried out at a room temperature for 10 days so that the fermentation could occur smoothly. The fermented product was subjected to primary fermentation while stirring thoroughly up and down. The fermented product was filtered with a filter and subjected to sufficient secondary fermentation for 6 months at room temperature ). The mixed fermentation compositions of Example 1 and Comparative Example 2, in which the second fermentation (aging) was completed, were finally microfiltered, the comparative example was finally pasteurized, and Example 1 was concentrated and pasteurized to 50 to 70 brix.

Experimental Example  1: Physicochemical properties

PH, acidity, brix (soluble solid content) and alcohol content were analyzed for each of the mixed fermentation composition of Example 1 and the fermentation composition of Comparative Example prepared in Production Example.

The pH of each test sample of Example 1 and Comparative Example was measured using a pH meter (model 3510, Jemway, UK), and 1 mL of each sample was added to 50 mL of distilled water and the pH was adjusted to 8.3 And the amount of 0.1 N NaOH consumed for neutralization was calculated and converted into lactic acid. Each of the test samples was centrifuged using a centrifuge (Hanil micro-12, Korea), and the supernatant (AL-21α, ATAGO, Tokyo, Japan), and the alcohol content was determined by distilling the same amount of distilled water to 100 mL of each test sample, , Japan). The measurement results are shown in Table 2.

pH Acidity
(%, Based on lactic acid) Briggs (°) Alcohol (%, v / v) Comparative Example 4.49 2.59 50.4 5.6 Example 1 4.57 2.89 73.0 2.4

As shown in Table 2, in the mixed fermentation composition of Example 1, the brick was found to be 73 higher than that of Comparative Example (50.4) in that the soluble fermentation composition of Example 1 contained a large amount of soluble substances such as various minerals .

Experimental Example  2: Analysis of physiologically active substances

The content of the five minerals (calcium, potassium, phosphorus, zinc, iron) in each of the mixed fermentation composition of Example 1 and the fermentation composition of Comparative Example prepared in Production Example was analyzed and analyzed by ENTech Analysis Research Co., Respectively.

Inspection items Comparative Example Example 1 calcium 267.2 mg / L 2047.8 mg / L potassium 3054.6 mg / L 15433.0 mg / L sign 202.6 mg / L 604.6 mg / L zinc 1.3 mg / L 3.7 mg / L iron 7.5 mg / L 59.7 mg / L

As shown in Table 3, the results of five mineral content analyzes showed that the mixed fermented composition of Example 1 contained 2047.8 mg / L (calcium), 15433.0 mg / L (potassium), 604.6 mg / (Zinc) and 59.7 mg / L (iron) were contained. It was confirmed that the contents of calcium, potassium, phosphorus, zinc and iron were increased compared with the comparative examples, It can be seen that it has increased more than twice.

Experimental Example  3: Phenolics  Content analysis

The total phenolics content of each of the mixed fermented composition of Example 1 and the fermented composition of Comparative Example prepared in Production Example was measured by the Folin-Ciocalteu method.

Specifically, the total phenolic content of the test sample is 100 mg / mL, the fermented composition of the comparative example is diluted 500-fold, and 0.5 mL of the test compound is diluted to 25% Na ₂ CO ₃ solution was added and the mixture was allowed to stand for 3 minutes. Then, 0.25 mL of 2N-Folin-Ciocalteu phenol reagent was added thereto, mixed, and allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolic compounds was determined from a standard curve prepared using galiic acid. The absorbance was measured at 750 nm in the same manner as above so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / L, respectively, and the results are shown in Table 4.

Comparative Example Example 1 Total phenolics (mg / mL) 1.06 9.81

As shown in Table 4, in the mixed fermentation composition of Example 1, the total phenolic content was 9.81 mg / mL, which was about 9 times higher than that of the comparative example (1.06 mg / mL).

Experimental Example  4: Antioxidant activity test

The antioxidant activity of each of the mixed fermented composition of Example 1 and the fermented composition of Comparative Example prepared in Preparation Example was assayed by analyzing DPPH radical scavenging activity, ABTs radical scavenging activity, hydroxyl (OH) radical scavenging activity and FRAP reducing power.

≪ DPPH radical scavenging activity >

DPPH (1,1-diphenyl-2-picrylhydrazyl, sigma D9132, FW 393.4 C ₁₈ H ₁₂ N ₅ O ₆ ) is a very stable radical and a violet compound exhibiting a specific absorbance at 525 nm.

Specifically, the mixed fermented composition of Example 1 prepared in Production Example and the fermented composition of Comparative Example were separately centrifuged, and the supernatant was diluted 20 times with the third distilled water to prepare a sample. 0.8 mL of a DPPH solution having a concentration of 1.5 × 10 ^-4 M as ethanol was added to 0.2 mL of the sample, and the solution was allowed to stand at room temperature for 30 minutes, and the absorbance was measured at 525 nm. A negative control experiment was performed by taking 0.2 mL of distilled water instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula, and the results are shown in Table 5.

DPPH radical scavenging activity (%)

= [1- (negative control absorbance / experiment absorbance)] × 100

Comparative Example Example 1 DPPH radical scavenging activity (%) 68.54 97.00 ABTS radical scavenging activity (%) 54.03 97.08 Hydroxyl radical scavenging activity (%) 37.78 73.12 Reduction power (OD _{590 nm} ) 0.99 1.25

As shown in Table 5, the DPPH radical scavenging activity of the mixed fermentation composition of Example 1 according to the present invention was 97%, which was significantly improved compared to the comparative example (68.54%).

<ABTS radical scavenging activity>

ABTS radical (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) scavenging activity is a method of measuring antioxidative activity according to the degree of color reduction of 2-azino-bis. This method measures the antioxidant activity by comparing with the values of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) (ABTS +) is discarded and decolorized to cyan. The degree of ABTS cations (ABTS +) removal can be determined by measuring the absorbance.

Specifically, 5 mL of 7 mM ABTS reagent (Sigma 1888) and 5 mL of 140 mM K ₂ S ₂ O ₈ (FW270.3, Sigma9392) were mixed and allowed to stand in the dark for 14 to 16 hours. , And the absorbance of the control was adjusted to 0.70 ~ 0.75 at 732 nm. Each of the mixed fermented composition of Example 1 and the fermented composition of Comparative Example prepared in Preparation Example was centrifuged and the supernatant was diluted 50 times with the third distilled water to prepare a sample. 0.1 mL of each test sample and 0.9 mL of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, and the results are shown in Table 5.

 ABTS radical scavenging activity (%) =

 [1- (negative control absorbance / experimental absorbance)] × 100

 As shown in Table 5, the ABTS radical scavenging activity of the mixed fermentation composition of Example 1 according to the present invention was 97.08%, which is significantly higher than that of the comparative example (54.03%).

<Hydroxyl radical scavenging activity>

The hydroxyl radical scavenging activity was determined by adding 200 μl of 10 mM FeSO ₄ .7H ₂ O-EDTA, 200 μl of 10 mM 2-deoxyribose, 10 mM H ₂ O ₂ 200 [mu] l of each of the mixed fermentation composition of Example 1 and the fermented composition of Comparative Example prepared in Preparation Example were separately centrifuged and the supernatant was diluted 5 times with the third distilled water to prepare a sample. 1,400 μl of each sample was mixed and reacted at 37 ° C for 4 hours. Then, 1 ml of 1% thiobarbituric acid and 1 ml of 2.5% trichloroacetic acid were mixed and incubated in boiling water at 100 ° C for 10 Minute. The developed samples were cooled to room temperature and the absorbance was measured at 520 nm. For the negative control, 1,400 μl of PBS was used instead of the sample, and each experiment was repeated three times and expressed as an average value. As for the radical scavenging activity, the absorbance of the experimental group and the negative control was obtained and shown in Table 5 as a percentage (%) as shown in the following equation.

 Hydroxyl radical scavenging activity (%)

= [1- (negative control absorbance / experiment absorbance)] × 100

As shown in Table 5, the hydroxyl radical scavenging activity of the mixed fermentation composition of Example 1 according to the present invention was 73.12%, which is significantly higher than that of the comparative example (37.78%).

<Reducing power analysis>

The reductive power analysis was performed by using Liu et al. Based on FRAP (Ferric Reducing Antioxidant Power).

Specifically, in the FRAP reduction assay, 10 mM 2,4,6-tripyridyl-s-triazine (TPTZ, T1253, C18H12N6, MW312.33) dissolved in 40 mM acetate buffer (pH 3.6) ) And 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) Respectively.

Each of the mixed fermented composition of Example 1 and the fermented composition of Comparative Example prepared in Preparation Example was centrifuged and the supernatant was diluted 10 times with the third distilled water to prepare a sample. 0.1 mL of the sample and 0.9 mL of the pre-reacted FRAP reagent were reacted for 15 minutes, and the absorbance at 590 nm was measured. The results are shown in Table 5.

As shown in Table 5, it can be confirmed that the reducing power of the mixed fermentation composition of Example 1 according to the present invention is 1.25, which is higher than that of Comparative Example (0.99).

From the above results, it can be seen that the mixed fermented composition of the present invention prepared using sugar cane molasses has remarkably enhanced antioxidant activity.

Experimental Example  5: Evaluation of palatability

The palatability evaluation of the mixed fermentation composition of Example 1 and the fermentation composition of Comparative Example prepared in Production Example was carried out.

The palatability evaluation was conducted on 30 adult males and females. After drinking each fermented composition, it was very good for color, flavor, fragrance and overall preference items. 5 points, good 4 points, average 3 points, bad 2 points, The results are shown in Table 6.

color flavor incense Overall likelihood Comparative Example 3.2 3.7 3.3 3.5 Example 1 4.1 4.5 4.0 4.25

As can be seen from the above Table 5, the mixed fermentation composition of Example 1 according to the present invention exhibited improved palatability in all of color, taste, flavor and overall acceptability compared to the comparative example. In particular, the mixed fermented composition of Example 1 according to the present invention showed an evaluation that the flavor was smooth and the sweet taste was not felt strongly, so that the overall preference was excellent.

Claims (8)

The present invention relates to a mixed fermentation composition of a raw sugar, a functional vegetable and a sugar cane molasses having enhanced palatability and physiologically active substance,
The above-mentioned Sanayasen contains 4 ~ 7 wt% of each of fresh chrysanthemum, Saururus chinensis, Araliaceae, Araliaceae, and Mugwort, and contains 4 ~ 7 wt% of Angelica keiskei keiskei, Mulberry leaf, Mulberry leaf, Bamboo shoot, Mint leaf, , Mulberry leaf, mulberry leaf, green tea leaf, acanthopanax nucifera, turmeric (crab), and sea bass, respectively, in an amount of 0.7 to 1.5%
Wherein the functional vegetable comprises 4 to 7% by weight of broccoli and 0.7 to 1.5% by weight of fructose,
35 to 45% by weight of sugarcane molasses, and
Wherein the sugar cane molasses is at a concentration of 20-25 Bricks.
The method according to claim 1, wherein the functional vegetable is at least one selected from the group consisting of tomatoes, cucumbers, plums, branches, celery, fortified turnips, potatoes, delicatessens, blue wheat, blue barley, aloe, citron, mulberry, pear, pomegranate, 0.7 to 1.5% by weight of at least one member selected from the group consisting of potatoes, dolmens, fresh fruits, spinach, borage fruit, paprika, grape leaves, persimmon leaves, sweet potatoes, cabbage leaves, beets, watermelons, And a physiologically active substance.
[3] The mixed fermentation composition according to claim 1, further comprising 0.7 to 1.5% by weight of at least one seaweed selected from the group consisting of hearing, sea bass and sea tangle.
The mixed fermentation composition according to claim 1, wherein the fermentation comprises fermentation at room temperature for 7 to 10 days, followed by fermentation of the filtered filtrate at room temperature for 6 months or more.
The mixed fermentation composition according to claim 1, wherein the enhanced physiologically active substance is an inorganic substance and a phenolic ingredient.
A health functional food comprising the mixed fermented composition according to any one of claims 1 to 5,
Wherein the health functional food is any one of a beverage, a concentrate, and a stock solution for fermentation.
The health functional food according to claim 6, wherein the health functional food is for removing toxins, recovering energy, improving the constitution, preventing acidification of the body, and skin beauty.
The present invention relates to a method for producing a mixed fermented composition of Sanayasya, a functional vegetable and a sugar cane molasses having an improved palatability and a physiologically active substance,
I) providing pretreatment of artificial leaves and functional vegetables;
Ii) diluting sugar cane molasses to 20-25 brix;
Iii) primary fermentation at 7 to 10 days at room temperature by mixing pretreated hay fever and functional vegetables with a dilution of sugar millet molasses; And
Iv) secondary fermentation of the filtrate of the primary fermentation product at room temperature for 6 months to 3 years.