KR20180112341A - godulbaki fermentation hight grade plaser and manufacturing therof - Google Patents

Abstract

The present invention relates to a Crepidiastrum denticulatum fermentation concentrate and a manufacturing method thereof which make Crepidiastrum denticulatum syrup with a fermentation concentrate made by using leaves and branches of collected Crepidiastrum denticulatum and a root concentrate made by using roots, and make 100% pure Crepidiastrum denticulatum syrup which does not contain any water to allow long-term storage and allow people of all ages to conveniently, consistently, and continuously consume the effective and functional ingredients of Crepidiastrum denticulatum to promote health. The method comprises: a Crepidiastrum denticulatum separation step of separating leaves and branches of collected Crepidiastrum denticulatum from roots; a fermentation concentrate manufacturing step of using the leaves and the branches separated in the Crepidiastrum denticulatum separation step to make a fermentation concentrate; a root concentrate manufacturing step of using the roots separated in the Crepidiastrum denticulatum separation step to make a Crepidiastrum denticulatum root concentrate which becomes a raw material of Crepidiastrum denticulatum syrup; a Crepidiastrum denticulatum syrup manufacturing step of mixing the fermentation concentrate made by using the leaves and branches of the Crepidiastrum denticulatum and the Crepidiastrum denticulatum root concentrate to make Crepidiastrum denticulatum syrup; and a Crepidiastrum denticulatum syrup storage step of completely cooling the Crepidiastrum denticulatum syrup completed by undergoing the Crepidiastrum denticulatum syrup manufacturing step in an unsealed state to prevent water from being produced by humidity, and then sealing the Crepidiastrum denticulatum syrup to store the Crepidiastrum denticulatum syrup when the Crepidiastrum denticulatum syrup is completely cooled.

Description

Godulbaki fermentation hight grade plaser and manufacturing therof "

More particularly, the present invention relates to a fermented concentrate of rosemary fermented soybeans, and more particularly, to a fermented concentrate prepared by using leaves and stems of roots collected from roots and a roots concentrate, The present invention relates to a concentrated fermented soybean curd and a method for producing the same, which can be stored for a long period of time by making pure 100% roasted garlic blue, so that the active ingredient and the functional ingredient of the roasted garlic can be continuously and continuously consumed by everybody. .

As is well known, rhizomes are two-year-old plants of the dicotyledonous plants, and they are grown in the farms near the mountains and fields. Generally, it is known that garlic has a potent effect on coldness, coldness, stopping diarrhea and calming boogie. It is also known to have the effect of fever, detoxification, dryness, hematopoiesis, and exanthema, and cooling the lungs. The rhizosphere is a useful substance contained in whole plants, and the presence of the ixerin Z and 11,13? -Dihydroxerin Z (Suh JY et al. Arch. Pharm. Res 2002, 25, p 289-292). In addition, it has been disclosed that natural antioxidant substance, ioxalinoside, is contained in a large number of natural antioxidative substances separated from roots, stems and leaves, and a method for separating the same, in the registered patent No. 844161 (issued on Apr. 4, 2008) have.

When they are edible, young leaves are picked up around April, and then they are kneaded to eat herbs and kimchi. Especially, the Korean radish kimchi in Jeolla province is famous. Immerse in water for 2 or 3 days, then use the bitter taste. 100g of young leaves contain 1.8g of protein, 0.5g of lipid, 4g of carbohydrate, 1.2g of fiber, 120mg of calcium, 3mg of iron, 1.7mg of carotene, 0.03mg of vitamin B1, 0. 18mg of vitamin B2 and 12mg of vitamin C . Bitter taste of bitter gourd not only increases taste, but also acts as a digestive system. The young sprouts of the spring are low in fiber and have protein, carbohydrate, ash, and fat, so they are crispy, lightly steamed, soaked in water and then cooked with herb and vinegar. When the leaves are cut, the white juice comes out, but it can be eaten because there is no poison, but the juice gives a bitter taste.

It is also called ginseng kimchi because it is similar to ginseng. Kimchi contains a lot of vitamins and bitter taste of the saponin ingredients to strengthen the stomach and good digestion is known to function well. When it drops to the taste on a hot summer day, the characteristic bitter taste makes the taste taste and makes you forget the heat, and it is useful for our body because it can take health and nutrition by the bloody stomach. Thus, although the goddess has very useful functional ingredients in our body, it is not easy to steadily ingest such as ginseng, it is only consumed with kimchi or herbs, and it was not easy to obtain the useful ingredients and materials inherent to goddess.

Especially, young children are reluctant to use it, and in the case of the elderly, they often can not eat it, and as described above, there is a lot of inconvenience and inconvenience to eat with kimchi, herb or pickled rice.

Registered Patent No. 844161 (published on Apr. 4, 2008.) "Natural antioxidants separated from roots, stems and leaves and their separation method"

Accordingly, the present invention was conceived to overcome the above-mentioned problems of the prior art. The object of the present invention is to provide a roasted concentrate made of fermented concentrate and roots, It can be stored for a long period of time with pure 100% roasted green tea which is not included at all, and can be continuously and continuously consumed by the active ingredients and the functional ingredients of rosemary, And a method for producing the same.

To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of producing a grapefruit and a concentrated fermented beverage comprising the steps of: separating leaves and stems of roots collected from roots; A fermentation concentrate preparation step of preparing a fermentation concentrate by using leaves and stems separated in the stomach separating step; A roots concentrate preparation step of preparing a roots extract of roots, which is a raw material of roots, using roots separated in the roots separation step; A fermentation concentrate prepared by using the leaves and stems of the needles, and a concentrate of roots and roots to produce roasted blue; And a step of storing the roasted blue wool which has been completed through the roasting step of the roasted blue in a state in which the roasted roasted wool is completely sealed without being sealed so as to prevent moisture from being generated by moisture and then sealed when the roasted wool is completely cooled.

The fermentation concentrate is prepared by mixing 18 to 22 parts by weight of sugar and 0.4 to 0.6 part by weight of sugar with respect to 100 parts by weight of the finely chopped leaves and stems and fermenting the mixture at room temperature for 3 months or more, And repeating the inversion process twice.

In the step of preparing the root concentrate, the root concentrate preparation step may include a first step of thoroughly washing the roots, washing the roots, adding to the steamer for about 5 minutes, and then naturally drying the roots in a dry state of 50% for 3 to 4 days at room temperature ; A second step in which the roots having been subjected to the first step are placed in a steamer again, and the resulting mixture is kneaded for 10 minutes, followed by natural drying at 60% in a dry state for 3 to 4 days at room temperature; A third step in which the roots having been subjected to the second step are again placed in a steamer and then kneaded for 15 minutes and then naturally dried under a dry condition of 70% for about 5 days at room temperature; And a fourth step in which the naturally dried roots are dried in a 70% dry state through the third step for 8 hours with a high-pressure bath, and then filtered to obtain a roots concentrate of roots.

The fermentation concentrate is mixed with a concentrate of roots and roots, and the fermentation concentrate is dewatered at a temperature of 80 to 100 ° C for 8 to 10 hours. The roasted blue wool obtained through the manufacturing step is stored in a container made of stainless steel, and the lid is not completely closed or completely sealed until it is completely cooled.

As described above, according to the present invention, the leaves and stems of the collected staphylococcus aureus are separated from the roots, the separated leaves and stems are made into a fermentation concentrate, the roots are made into a root concentrate, and then the fermented concentrate and the root concentrate are mixed, , And the finished corn steep liquor is completely sealed in the state of not being sealed so as not to generate moisture due to moisture and then sealed and stored by being completely cooled so that the liquid of 100% pure corn steep liquor Can be easily and steadily and continuously consumed by both male and female patients. Also, by using low-cost lambs having active ingredients and functional ingredients as well as ginseng, the cost of purchasing It has the effect of contributing greatly to health promotion without .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a process for producing a roasted fermented concentrate according to the present invention. FIG.

Hereinafter, the rodent fermented concentrate according to the present invention and its production method will be described in detail.

As shown in FIG. 1, the present invention comprises a solids separation step, a fermented concentrate preparation step, a root concentrate preparation step, a roasted blue manufacturing step, and a roasting blue storage step.

In the step of separating the roots, the leaves and stems of the roots are separated from the roots. When they are separated, the leaves and stems are about 28 kg in 50 kg roots, and the roots are about 22 kg, and the leaves and stems are about 20% more than the roots. As described in the prior art, gardust is a biennial herbaceous plant of the dicotyledonous plants of the genus Chrysanthemum, which grows near the mountains and fields and is cultivated in the farms. It is known that garlic has the effect of cold taste, cold, stopping diarrhea and calming boogie. It is also known to have the effect of fever, detoxification, dryness, hematopoiesis, and exanthema, and cooling the lungs. And it contains a lot of vitamins and bitter taste saponin ingredient is known to strengthen stomach and digestive function, it contains as much active ingredients and functional ingredients as ginseng.

The step of preparing the fermented concentrate is a step of fermenting and aging the chopped leaves and stems by adding sugar and salt to the chopped leaves and stems, wherein 18 to 22 parts by weight of sugar, 0.4 to 0.6 parts by weight of salt Mixing ratio. The mixture thus obtained is aged at room temperature for 3 months or longer, and is inverted at room temperature once or twice a day. If you do not do this repeatedly, it is easy to decay because of insufficient amount of sugar. Normally, fermentation is carried out by mixing the raw materials and sugar in a ratio of 1: 1 to produce an enzyme, while mixing 100 parts by weight of the finely chopped leaves and stem with a mixture of 18-22 parts by weight of sugar and 0.4-0.6 parts by weight of salt, And fermentation is not fermented only by sugar. However, when salt is added, fermentation and aging can be performed by oxidation in the process of mixing sugar and salt, and in the process of fermentation, various beneficial bacteria and minerals And the synergistic effect of the components beneficial to the human body is brought about.

In the step of preparing the root concentrate, the root concentrate preparation step may include a first step of thoroughly washing the roots, washing the roots, adding the roots to the steamer for about 5 minutes, and then naturally drying the same at a room temperature for 3 to 4 days in a dry state of 50% The roots having gone through the first step are put back into the steamer for 10 minutes and then naturally dried in a dry state of 60% for 3 to 4 days at room temperature. The roots having gone through the second step are put back into the steamer, Min and then naturally dried at 70% in a dry state at room temperature for about 5 days, and naturally dried roots dried at 70% in a dry state through the third step for 8 hours, Followed by filtration to obtain a roots concentration concentrate.

If the roots are divided into three processes and are not naturally dried, they will not be retained in the original shape and will lose much time and components when completely dried. The purpose of the two-step process is to preserve the components of dried roots and to preserve the shape, and to allow the components in the roots to gather and concentrate without leaking out of the roots. And the third process is to dry the outer surface with 2/3 dry condition, but the moisture is retained inside, so that water absorption can be achieved when mixing with the fermented concentrate.

Since the fermentation concentrate and root concentrate are mixed with the fermented concentrate for 8 to 10 hours until the fermentation concentrate is mixed with the fermented concentrate for 8 to 10 hours and the fermented concentrate is molten at a high temperature, nutrients may be destroyed. At this temperature, the blue color is gradually made until the orphan water disappears. When the water disappears, the concentration becomes darker and the steam does not come out. Generally, a fermentation concentrate, that is, about 10.5 Kg of roots is obtained with respect to 50 kg of roots.

In the stevedorea storage step, the stevia obtained in the stevens blue stain production step is stored in a container made of stainless steel so that the lid is not closed or sealed until it is completely cooled. If the lid is closed or sealed before it is completely frozen, it is likely to become rotten due to moisture generation due to moisture. When stored in a container made of stainless steel, the stainless steel material has the advantage of preventing the penetration of the oxide material and enhancing the storage function of the internal material. After the stalks are completely cooled, the stalks are quickly sealed so that other bacteria do not penetrate, thereby completing the production of a series of stalks. This process has already undergone a fermentation process, so it is not only decayed after several years without the need for a natural preservative, but also absorbed well in the human body, able to fully take up the necessary ingredients for the human body, and easy to store The logistics process can be reduced.

Thus, the leaves and stems of the collected staphylococcus aureus are separated from the roots, the separated leaves and stems are made into a fermentation concentrate, the roots are made into a root concentrate, and then the fermented concentrate and the root concentrate are mixed to prepare a roasted blue , It is possible to manufacture pure 100% roasted blue wool which can be stored in a long tube without water because it is completely sealed after being completely cooled in a state that it is completely sealed without sealing so as not to cause moisture due to moisture. This makes it possible to easily and steadily consume the active ingredients and functional ingredients of guldwort, and it is also possible to use the low cost guldow which has the active ingredient and the functional ingredient as much as the ginseng, .

While the present invention has been particularly shown and described with reference to the preferred embodiments thereof, it should be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, The range is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.

Claims (6)

A rosemary separation step of separating the leaves and stems of the collected stalks from the roots;
A fermentation concentrate preparation step of preparing a fermentation concentrate by using leaves and stems separated in the stomach separating step;
A roots concentrate preparation step of preparing a roots extract of roots, which is a raw material of roots, using roots separated in the roots separation step;
A fermentation concentrate prepared by using the leaves and stems of the needles, and a concentrate of roots and roots to produce roasted blue;
A step of storing the seaweeds in a state where the seaweeds are completely sealed without being sealed so as to prevent the moisture from being generated by moisture after the seeds are sealed and stored when the seaweeds are completely cooled, ≪ / RTI >
The method according to claim 1,
The fermentation concentrate is prepared by mixing 18 to 22 parts by weight of sugar and 0.4 to 0.6 part by weight of sugar with respect to 100 parts by weight of the finely chopped leaves and stems and fermenting the mixture at room temperature for 3 months or more, Wherein the method comprises repeatedly inverting the fermented colostrum.
The method according to claim 1,
The root concentrate preparation step comprises: a first step of thoroughly washing the roots, putting the roots in a steamer, kneading for about 5 minutes, and then naturally drying in a dry state of 50% for 3 to 4 days at room temperature;
A second step in which the roots having been subjected to the first step are placed in a steamer again, and the resulting mixture is kneaded for 10 minutes, followed by natural drying at 60% in a dry state for 3 to 4 days at room temperature;
A third step in which the roots having been subjected to the second step are again placed in a steamer and then kneaded for 15 minutes and then naturally dried under a dry condition of 70% for about 5 days at room temperature;
And a fourth step in which the naturally dried roots are dried in a dry state of 70% through the third step for 8 hours with a high-pressure bath, and then filtered to obtain a roots concentrate of roots. Way.
The method according to claim 1,
Wherein the fermentation concentrate is mixed with a concentrate of roots and roots and the fermented concentrate is dyed at a temperature of 80 to 100 ° C for 8 to 10 hours.
The method according to claim 1,
Wherein the stevensilization step is performed by storing the stevensulfuric acid obtained in the stevensulfuric acid production step in a container made of stainless steel and sealing the stevens without completely closing or sealing the lid until the dishwasher is completely cooled. A method for producing a fermented concentrate.
5. A roasted fermentation concentrate according to any one of claims 1 to 5.

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