KR20180115572A - Production method of fermented red ginseng feed - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented red ginseng feed. More particularly, the present invention relates to a method for manufacturing a fermented red ginseng feed, comprising the steps of: mixing fruits and vegetables with sugar, fermenting and aging, separating concentrate and preparing the remaining fruit and vegetable fermentation residue; adding red ginseng in an extractor, steam-extracting the ginseng to separate the red ginseng extract and preparing the remaining red ginseng dried residue; mixing 1-3 parts by weight of the red ginseng dried residue with respect to 100 parts by weight of the fruit and vegetable fermentation residue to manufacture a mixture; and fermenting and aging the mixture.

Description

Production method of fermented red ginseng feed of red ginseng {

The present invention relates to a method for preparing fermented red ginseng feed, and more particularly, to a method for producing fermented red ginseng feed, comprising the steps of mixing fruit vegetables with sugar, fermenting and aging the mixture, Placing the red ginseng in an extractor, steam-extracting the ginseng to separate the red ginseng solution and preparing the remaining red ginseng dry residue; Mixing 1 to 3 parts by weight of dried red ginseng residue with 100 parts by weight of the fruit vegetable fermentation residue, to prepare a mixture; And fermenting and aging the mixture. The present invention also relates to a method for producing fermented aged fermented red ginseng.

As the interest in health grows, the content of unsaturated fatty acid which is beneficial to health is high, and the food having lowered the content of low-density cholesterol, especially cholesterol which is harmful to health, is actively developed. In line with this trend, functional eggs and meat products have been introduced in the livestock industry through the development of feed, feed additive and breeding methods.

In particular, unsaturated fatty acids and cholesterol are the major differentiators of functional products. Unsaturated fatty acids lower the cholesterol level in the blood to lower the risk of heart disease. In particular, omega-3 unsaturated fatty acids have the effect of reducing serum lipids, inhibiting platelet aggregation and lowering blood pressure, (Simopopolos AP, Am J Clin Nutr 54: 438-463, 1991). Cholesterol is an important substance that maintains the basic function of the body.

It is also a constituent of bile acids that constitute cell membranes, contribute to hormone synthesis, and are essential for digestion and absorption of food. However, since low-density cholesterol (LDL) accumulates in blood vessels and causes hyperlipemia and heart disease, balance between high-density cholesterol (HDL) and low-density cholesterol useful for the body is important.

Red ginseng refers to ginseng of pale yellow-brown ginseng, which is made from 6-year-old root ginseng produced in designated areas of designated ginseng by selecting good quality ginseng and cooking and drying it with special processing technology so that it can be easily absorbed into human body. Red ginseng produces only special ingredients of red ginseng such as maltol which is excellent in anti-aging effect and ginsenoside-Rh2 and panaxitriol which suppress cancer cell proliferation during production, and even if it is preserved for a long time, It rarely happens. In particular, red ginseng contains the most saponins. Such red ginseng has been known to have excellent efficacy of lowering cholesterol levels, preventing arteriosclerosis, restoring fatigue, reducing tensions, reducing heart rate, and improving immunity

Red ginseng, which is a byproduct of red ginseng, is germanium and saponin. It is a valuable resource and has been developed as an animal feed additive. It has been developed as an additive for animal feed. However, since it contains a considerable amount of red ginseng saponin which does not fall behind the red ginseng itself, the feed of livestock containing red ginseng root is expected to have effects such as prevention of disease and bioactivation by enhancing the immunity of livestock.

In particular, red ginseng contains the most saponins. Such red ginseng has been known to lower cholesterol levels, prevent arteriosclerosis, and has excellent efficacy of fatigue recovery, tonus reduction, heart rate reduction, and immunity enhancement. The red ginseng used in the present invention is a solid component remaining after the production of red ginseng extract and has about 40% of red ginseng components.

Herbal medicinal herbs are the remaining solids after extracting herbal medicines and also have about 30-40% of active ingredients.

In addition, red ginseng roots emit about 8,000 tons a year. Some of them are used as food materials such as confectionery and bakery and animal feed, but most of them are discarded. By using abandoned red ginseng byproducts, cost reduction and economic efficiency can be improved.

When such red ginseng roots and Chinese medicinal herbs are used for livestock feed such as cattle, pigs, and chickens, these useful ingredients are ingested into livestock and high quality meat and eggs can be produced therefrom. Korean Patent Laid-Open Publication No. 2002-0036381 discloses a method for preparing a feed by mixing red ginseng roots and herb medicines with sawdust, chewing gum and fermenting them.

In addition, Korean Patent Laid-Open Publication No. 2004-0101676 discloses a method of increasing the growth rate of cows and pigs by adding the feedstuffs for cattle and pigs, which contain ginseng as a main ingredient, to a general diet for raising livestock, It is possible to produce pork and hanwoo meat having improved meat quality by preventing excessive accumulation.

However, even if a useful ingredient is added to the feed, it can not be expected that the animal will ingest it efficiently and use it efficiently. In fact, there have been many attempts to feed such as red ginseng, including ginseng and herbal medicines, but the problem is that the intake rate is not high because of the strong taste and flavor of the livestock. In addition, even when ingested, it is not absorbed into the body, and is often discharged as it is. Therefore, development of a feed having improved absorption rate is required.

Japanese Patent Application Laid-Open No. 10-2008-0035187 (Feed Additive Composition for Animal Containing Red Ginseng and Oriental Medicinal Herb and Its Preparation Method)

The present invention has been conceived in order to solve the above-mentioned problems, and it is an object of the present invention to provide a fermentation-aged mixture prepared by mixing fruit vegetable fermentation residue consisting of apple, pear, grape, onion, radish and mandarin orange and red ginseng dry residue, To thereby improve the meat quality of the livestock. The present invention also provides a method for producing a fermented red ginseng fermented feed.

It is also an object of the present invention to provide a method for producing a fermented red ginseng feed having improved sweetness, reduced flavor, ease of ingestion of feed, and digestion and absorption rate through fermentation.

It is also an object of the present invention to provide a method for producing a fermented red ginseng feed containing vitamin, dietary fiber, antioxidant and saponin contained in fruit vegetable fermentation residue and red ginseng dry residue.

The present invention relates to a method for preparing fermented red ginseng feed, comprising the steps of mixing fruit vegetables with sugar, fermenting the fermented milk, separating the stock solution and preparing the remaining fruit vegetable fermentation residue; Placing the red ginseng in an extractor, steam-extracting the ginseng to separate the red ginseng solution and preparing the remaining red ginseng dry residue; Mixing 1 to 3 parts by weight of dried red ginseng residue with 100 parts by weight of the fruit vegetable fermentation residue, to prepare a mixture; And fermenting and aging the mixture.

In the present invention, the fruit vegetable fermentation residue is prepared by mixing fruit vegetables consisting of apples, pears, grapes, onions, radishes and mandarins in a ratio of 1: 1, respectively, with sugar, followed by fermentation and aging, then isolating the undiluted fruit and vegetable fermentation residue Is used.

In addition, in the present invention, in the step of preparing the mixture of the present invention, the medicinal herbs comprising Angelica japonica, Astragulae, Hwanggi, Gyungyang, Baekyoung, and Peony are mixed with sugar at a ratio of 1: 1 and fermentation is aged. After the crude solution is separated, .

According to the present invention as described above, fruit vegetables consisting of apples, pears, grapes, onions, radishes and mandarin are fermented and aged, and red ginseng dry residues containing a large amount of functional ingredients such as fruit vegetable fermentation residue containing useful components and saponin are mixed It is possible to produce a fermented fermented red ginseng feed and to improve the digestibility of the feed and to improve the meat quality so that it can be mixed with the conventional general livestock feed and the feed efficiency can be increased as a result .

In addition, the fruit vegetable fermentation residue has an effect of providing an easy ingestion because it contains an oil component through fermentation and aging, and the sweetness due to sugar is fermented because it is aged with sugar. The strong flavor of red ginseng dry residue is called fruit vegetable fermentation residue Which is also effective in increasing the ease of ingestion.

In addition, since the fruit vegetable fermentation residue contains a slight amount of water, the water absorption rate is further improved, so that it can be mixed evenly with red ginseng dry residue and mixed more easily, thus providing convenience in the preparation of a mixture.

In addition, fruit juice obtained by fermentation of fruit vegetables can be used as sauces that add sugar to various kinds of dishes. By putting fruit and vegetable fermentation residue into a new mixture of feeds without throwing them into food waste, it is possible to reduce wasted resources, It has recycling effect.

In addition, the fermentation residue of medicinal herb made of Angelica giganteus, Angelica keiskei, Hwanggi, Gyungyang, Baekyoung, and peonies has the effect of enhancing useful ingredients, pharmacological action, increase in surface area and functional ingredients.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic process diagram of a method for producing a fermented red ginseng feed according to the present invention; FIG.
2 is a general inspection report of a fermented aged mixture of red ginseng according to the present invention.

The present invention relates to a method for preparing a fermented red ginseng feed, comprising the step of preparing a fruit vegetable fermentation residue, the step of preparing red ginseng dry residue, the step of preparing a mixture, and the fermentation aging step.

Hereinafter, a method for preparing a fermented red ginseng feed according to the present invention will be described in detail with reference to the accompanying drawings, which are not intended to limit the present invention.

1. Preparing fruit vegetable fermentation residue

First, prepare fruit vegetables consisting of apples, pears, grapes, onions, radishes and mandarins. The fruit vegetables are cleaned with water, and then water is removed. The mixture is mixed with sugar at a ratio of 1: 1, and then the lid is closed in a jar so as not to be exposed to sunlight and outside air. Then, the crude solution is separated by filtration, and the remaining fruit vegetable fermentation residue is prepared.

It is preferable that the fruit vegetables are washed with water without removing the bark, and then subjected to fermentation with moisture removed. For example, the content of flavonoid and polyphenol in the shell of a fish is effective for antioxidant ability and immune function, Is rich in vitamin P, and grape skin contains antioxidant and anti-cancerous raspberrrol. These fruit vegetables contain a lot of vitamins and minerals in their shells, so the health of the livestock The effect of the present invention is further enhanced.

Apples are gangjang foods belonging to the rosaceae, and are one of the representative fruits of Korea, and are mainly composed of Fuji, ruby and ginko. These apples are rich in organic acids such as citric acid and tartaric acid. They have a sweet and refreshing taste and aroma and are effective for skin beauty. High potassium content plays an important role in the prevention of hypertension and the treatment of hypertension. Help.

Apples contain 85-90% moisture, 1% pectin, 1% fiber and 0.5% malic acid. They also contain small amounts of ash, protein, and vitamins. They contain 60g of vitamin A, 0.01mg of vitamin B1, It contains 3 ~ 8mg of C. Apples are not only excellent in taste and flavor, but also contain vitamin C and fiber, cleansing the stomach and activating gastric juice secretion to help digestion, increase iron absorption rate, relieve stress, relieve insomnia, There is also an effect.

Apples are mainly used for reproductive or juice, and although they are sour, they are mainly alkaline foods such as sugar, organic acid and pectin. Apple sugar contains 10-15% of fructose and glucose, 0.5% of organic acids such as malic acid, citric acid and tartaric acid, and 1-1.5% of pectin. In addition, there are many potassium in the apple, hypertension, potassium and sodium balance to lower the blood pressure.

Especially, the content of dietary fiber and sugar in fruit pulp of apple is high, and it is widely popular as diet food.

It is cultivated in northwestern India, Afghanistan, western China, and southeast Europe in the temperate central region of the country. The pear cultivation of Korea has been recorded since 3,000 years, Has a long history of. There is also a record in Samguk Yusa that there is a lot of sparrows on the house pear tree in the time of the Silla Hyegonggwon, and it is also on the Sejong silkjiji, so that the history of the ship has been with our people for a long time. It is also known that the abdomen is effective in seeing the lungs, helping the kidneys, removing the follicles, lowering the fever, and relieving poison and burning of the boil. In Dong-bo-gyung, there is a record that 'taking coughs, colds, asthma and other seasonal diseases is good for coughing, asthma control, and relieving pain in the neck and nose due to heat.'

The abdomen is 51kcal of alkaline food per 100g. It is rich in fiber, has a sweet smell and crispy texture, and contains 75% or more of sodium, potassium and calcium in the inorganic components of the pear. These ingredients keep the blood neutral , And it contains an abundance of enzymes. When meat is softened, it has the effect of softening the meat quality.

The saponin component of the abdomen and luteolin eliminate bronchial diseases such as colds and shedding and asthma, as well as sputum and cough, relieve symptoms when the throat is resting and when the stomach is cold and sore. The potassium component helps to maintain sodium It is known to play a role in regulation. In addition, the abdomen contains a good amount of organic acids, vitamins, amino acids and flavonoids which are good for enhancing the immune function. The malic acid and citric acid contained in the abalone remove the fatigue substances of the body. The content of vitamin B1 and B2 is higher than that of apple, Vitamin C content is 3 ~ 6mg per 100g. It is effective for fatigue recovery and strengthening of immune function. The contents of flavonoid and polyphenol are abundant in the pear shell, so it has excellent antioxidant ability and immune function and also helps to suppress cancer.

Grape is an alkaline food which is generally divided into peel, inner skin, pulp and seed. It is rich in various nutrients such as grape, sugar, calcium, vitamins (A, B1, B2, C, D), organic acid, citric acid, It has the effect of decomposing the toxin in the body and discharging it out of the body. It is used for medicines such as weakness of the blood, weakness of the lungs, coughing, chills, swelling and rheumatism. It is a fruit known to have efficacy in inhibiting activity, preventing tooth decay.

Grapes have a unique taste due to glucose and fructose. The main component ratio is 81.5% of water, 0.5% of protein, 17.1% of carbohydrate and 0.1% of fat. Many components of grapes have anticancer effects such as linolenic acid, It is known that it is effective to dissolve tumors with essential fatty acids such as kid acid. These essential fatty acids contain 20% of the grape seeds, so it is good to eat grape seeds. The grapes contain enriched phenols and tannins, which are effective for suppressing viruses and cavities, for digestive metabolism, and for chronic respiratory diseases. have.

In particular, grapes contain a lot of antioxidants, raspberries in shells and seeds have antioxidant and anticancer effects, and flesh is rich in minerals, restoring vitality and stimulating metabolism, eliminating the sense of helplessness It is effective.

Grape contains potassium, anti-inflammatory effect, balance with sodium to maintain blood pressure, body waste treatment, energy metabolism and brain function also helps. Reducing sodium intake and increasing potassium intake are also effective in alleviating gastrointestinal problems.

Onion (Allium cepa L.) is a perennial plant belonging to the family Liliaceae, also called round paratunga and widely used for various dishes.

In one room, the onion is called fry or oyster, and it is defined as a unique food with sweetness and spicy properties. Onions are rich in glucose, some fructose, and vitamins B1, B2, and C, which are beneficial to the body. The unique spicy taste is due to organic sulfur compounds such as diallyl disulfide and allyl propyl disulfide which stimulate the gastric mucosa to promote the secretion of digestive enzymes and to reduce fatigue and insomnia Onion is also known to have important physiological activities such as antimicrobial effect, antimutagenic activity, antioxidant effect on lipid, blood cholesterol reduction, hypertension and effect on diabetes.

Also, the effective ingredient of onion is known to be about 150 kinds, and eating it every day has the same effect as panacea. Aluminum sulfide, a representative component of onion, is a typical component of cancer prevention. It is also a cause of the odor of onion, and sulphide which is pouring out tears acts to increase the absorption of vitamin B1 in the body to relieve anxiety, promote metabolism, It helps to suppress. It is also effective in preventing diabetes, hypertension, arteriosclerosis and the like.

It has been known to be effective for dyspepsia, sputum and cough since ancient times, and it has also been shown to have various beneficial effects and has been widely used not only as food but also as a medicament. In fact, the herbal medicinal hernia recorded in Donguibogam is called radish, and radish acts on menopause and radicle, promotes digestion, has the effect of gangjeong, detoxification and decongestive action, and decongestive action. Mucus is also effective in coughing, phlegm, diarrhea, diarrhea, and helping metabolism. It can also be used to treat mucus, mucus, sputum, diarrhea, nosebleeds, headache, sputum, cough and diarrhea. Promotes blood circulation, prevention and resolution of hypertension, chronic bronchitis as well as diabetes, cerebral hemorrhage, cold, neuralgia is also effective. It has a anti-inflammatory effect and it keeps the body cool, but when it is heated, it acts to warm the body in the opposite direction, so it is burned to burn it and the wound is painful and vigorous, and when the inflammation is severe, And the mouth is heated and inflammation of the stomach, even if you drink the juice to improve the symptoms are effective to improve, but chronic arthritis, such as warmth to promote blood circulation and calms the pain.

In particular, vitamin C content of 20 to 25mg of mushroom has been playing an important role as a winter vitamin source from ancient times. In addition, the radish contains about 94% moisture, 1.1% protein, 0.1% fat, 4.2% carbohydrates and 0.7% fiber, and the unique shoot flavor ingredient in these radishes is the result of cutting thio glucosides Glucosidase enzyme is separated into thiocyanate and isothiocyanate by the enzyme and exhibits a unique flavor and taste. In addition, the juice extract has an enzyme called diastase, which promotes digestion.

Tangerine is a typical winter fruit, which is the fruit of a tangerine tree, which is harvested in late November to early December. In general, it is better to eat in winter because it is harvested in winter than in October. Especially rich in vitamin C, mandarin orange skin and mucus is strong, excellent for cold and also effective in skin care. In addition, it has the effect of removing freckles and dullness including spots, and is also excellent in whitening and anti-aging.

Turpentine oil in the shell of this mandarin prevents the intrusion of cholesterol in the blood vessels, rich in vitamin P, strengthens the capillaries, promotes blood circulation, and is effective in improving vascular diseases such as hypertension, and is rich in dietary fiber Activate Jangwoondong, adsorb toxic substances and discharge them out of the body.

The skin of mandarin, 'Dandelion', has the effect of eliminating sputum and stopping coughing, and contains citric acid, which is known to effectively relieve fatigue. The white part inside the tangerine shell and the inner skin that envelops the grain contain a large amount of pectin, a dietary fiber, to relieve constipation and to prevent diarrhea. It is also effective in controlling food intake by making it feel full.

In addition, the content of mandarin orange is about 89% moisture, but it contains vitamin, sugar, organic acid, amino acid, inorganic, etc. It reinforces the function of vitamin C that makes collagen, strengthens capillary blood vessel, promotes blood circulation It is known to help with antimicrobial action, relieve fatigue and relieve stress.

The fruit vegetables having the above-mentioned effect are fermented and aged, so that the beneficial ingredient through the fermentation process helps the digestion and increases the absorption rate.

The crude fermented fermented milk can be diluted with beverage or can be ingested as it is, and it can be added to various kinds of dishes in order to add sugar to a side dish and food. Generally, the fermentation residue remaining after the fermentation aging solution is produced is not easy to ingest and is sometimes discarded as food waste for reasons such as texture or discoloration. In the present invention, however, the waste fruit and vegetable fermentation residue is newly added to the feed mixture The recycling effect of resources can be enhanced.

2. Preparation stage of red ginseng dry residue

As a by-product of red ginseng, commonly known as red ginseng, is known to be rich in saponins, one of the effective components of red ginseng, as well as insoluble dietary fiber for promoting gastrointestinal activity, water-soluble Contains dietary fiber.

Recently, studies on red ginseng roots have been actively conducted. In connection with this, red ginseng roots have been shown to have high antioxidant ability to remove active oxygen, which is one of the causes of cancer, , Cholesterol regulation, and vasodilatory action, and is known to have the capacity to inhibit lipid peroxidation, a toxic component.

For example, in the case of cows consuming red ginseng roots, the rate of occurrence of 1 ++ class was 23.3% and that of A-class was 7.1% higher than that of general cows. The National Livestock Academy And chicken with red ginseng roots were found to have an effect of increasing egg production and immunity in comparison with chickens fed the general diet.

When the powder obtained by pulverizing the red ginseng powder as described above is mixed with a general feed, it is not easily mixed with the feed when fed into a livestock feed, and therefore, the absorption rate of digestion and absorption of the livestock fed is also high , It was not easy to effectively feed the feed containing the saponin component.

In the present invention, the term "red ginseng dry residue" refers to a product obtained by steam-extracting red ginseng in an extractor, separating the red ginseng solution by filtration, and drying the remaining red ginseng.

Red ginseng is put into an extractor and steamed at 75 ~ 85 ℃ for 45 ~ 50 hours and steamed to obtain red ginseng solution. The red ginseng solution is filtered and separated, and the remaining residue is cut into pieces and dried at 70 to 80 ° C for 50 to 60 minutes to prepare dried red ginseng residue.

3. Mixture preparation step

The fermented fruit, vegetable fermentation residue, which has been separately fermented by fermentation of apple, pear, grape, onion, radish and mandarin respectively, is put into a mixer, and the red ginseng solution is extracted by steam extracting the red ginseng solution.

More preferably, 1 to 3 parts by weight of dried red ginseng residue is added to 100 parts by weight of fruit vegetable fermentation residue prepared by aging the apple, pear, grape, onion, radish and mandarin respectively, and mixed in a mixer to prepare a mixture .

At this time, it is preferable that apple, pear, grape, onion, radish and mandarin are fermented and aged, respectively, and are added in the same amount of 1: 1: 1: 1: 1: 1 to prepare 100 parts by weight of fruit vegetable fermentation residue.

In the present invention, red ginseng dry residue containing a large amount of functional ingredients including saponin is fermented and aged to be mixed with the fruit vegetable fermentation residue containing useful components, thereby improving the digestibility of the feed, thereby improving the feed efficiency.

In addition, the fruit vegetable fermentation residue has an effect of providing an easy ingestion because it contains an oil component through fermentation and aging, and it contains sweetness due to sugar because it is fermented and aged with sugar. The strong flavor of red ginseng dry residue is converted into fruit vegetable fermentation This also has the effect of increasing the ease of ingestion because it has the effect of reducing the debris.

In addition, since the fruit vegetable fermentation residue contains a slight amount of water, the water absorption rate is further improved, so that it can be mixed evenly with red ginseng dry residue and mixed more easily, thus providing convenience in the preparation of a mixture.

When the amount of dried red ginseng residue is less than 1 part by weight with respect to 100 parts by weight of the fruit vegetable fermentation residue, the effect to be injected is insufficient and the functionality is lowered because the content of the saponin component is less. When the red ginseng dry residue exceeds 3 parts by weight, It may be desirable to observe the above range because the animal may have a feeling of refusal when consuming the animal as a feed containing the mixture to be produced.

In order to enhance the immunity enhancement and the function of the present invention, the medicinal herbs comprising Angelica japonica, Tanggu, Hwanggi, Gyungyang, Baekyoung, and Peony are mixed with the sugar at a ratio of 1: 1, fermented and aged, For example, the herbal medicines are respectively washed to remove the foreign substances, water is poured into the prepared containers, and they are submerged in water for 24 hours. Then, they are sufficiently mixed with water and mixed with sugar at a ratio of 1: 1 After that, it is put in a jar so that sunlight and outside air do not touch each other, and the lid is closed. After fermentation for more than 100 days at 20 ~ 25 ° C, the crude solution is separated by filtration to prepare the residual medicinal material fermentation residue.

Angelica is a typical blood-donating medicine. It has a unique smell from leaves and roots. It has high anticancer effect on stomach cancer and lung cancer cells. It has a promoting effect on normal hepatocytes and also has inhibitory activity function. In addition, lowering the blood cholesterol content and lowering the triglyceride and total fat content of the liver caused by the alcohol administration has the effect of preventing the liver damage due to the chronic alcohol consumption, the action of producing blood and the action of circulation, It is also known to help with cold symptoms such as ache syndrome.

The other effects of Angelica gangwi appetite, metabolism of the body, and endocrine function of the blood circulation and improve the vitality is good.

In particular, Angelica gigas is better for women and has been used in gynecological treatment because it helps the blood circulation, the uterus, the woman preparing for pregnancy, regulates menstruation and removes menstrual cramps. In addition, Angelica gigas is also used for bronchial asthma.

In addition, because of its excellent blood circulation and its effect on anemia, it is also applied to the treatment of general contusion and thrombotic arteritis. When used in chronic pyrexia, it improves the circulation and increases the resistance of the body. When taken in constipation, it is effective to smooth bowel movement and improve defecation. In the private sector, it is said that it is also good to drink the roots of Angelica gigas by drinking in a car or to soak in alcohol.

It is a medicinal plant of the buttercups. It is warm, has a great effect on the circulation of the blood, has good fragrance, and is effective for sedation, analgesia and tonic, and is used mainly for treating headache, anemia and women's diseases.

Especially, it is a good medicinal material for women. It helps to heal circulation disorder, menstrual impairment including headache, and contains 1 ~ 2% of volatile essential oil, and has a characteristic odor. Essential oil component is the central nervous system and cerebrum Suppresses sedation. It has the effect of regulating blood pressure of the body, which makes the blood circulation vigorous and the analgesic effect of relieving the pain by removing bad blood of blood. In addition, symptoms of poor circulation and women's menstrual irregularities, menstrual and postpartum abdominal pain and dizziness is helpful to improve. However, due to its strong volatility and ejaculatory effect, it is not recommended for early pregnant women. Failure to adjust the dose may cause headaches and dizziness.

In addition, the efficacy of the celestial gods is used as a herbal medicine, which is a herbal medicine prescription, and it contains volatile essential oil, alcohol, phenolic substance, and saidanon acid as components of Bucheon Palace. It also shows liver and kidneys in one room. It is used in various fields such as back and skeletal pain, bruise, memory decline. It is well known that these celestial gates are well-suited to Angelica gigas to increase beneficial effects when used together.

Hedysarum (Astragalus membranaceus) is a perennial plant belonging to the soybean family. It is a perennial plant of the leguminous plant. It is also a logo of Donanasam. It has flavonoids, saponins, alkaloids and amino acids and is poisonous. Its taste is sweet and its quality is warm. .

It is effective for improving blood circulation, strengthening the capillary blood vessels, improving the strength of internal functions, improving blood circulation, improving blood circulation, It is recorded that there is efficacy such as stopping diarrhea.

In addition, Hwanggi improves the flow of human body fluid to prevent burnout and detoxifies various poisonous substances accumulated in the skin. The physiological activities include hypotensive action, diuretic action, tonic action, hypoglycemic action, immune enhancement action, Action and antiviral action, gastric juice secretion inhibiting action and anti-germ action. Hwanggi is used to improve the fragility symptoms of digestive and respiratory functions such as diarrhea and its active ingredients are sodium, protein, carbohydrate, retinol, carotene, vitamin A, B1, B2, E, folate, phosphorus, lipid, , Calcium, and other beneficial ingredients. In addition, recent pharmacological studies revealed that Hwanggi had a tonic effect.

In addition, Astragalus, the major component of the hwanggi, activates immune cells and boosts immunity, which is also called an immune-boosting herb.

In recent years, research on peripheral nerve regeneration promotion, antiviral effect, phagocyte action against cancer cells, and osteoporosis and degenerative arthritis have been reported and applied to the development of chronic fatigue treatment. These various effects are due to the fact that Hwanggi contains a large amount of various physiologically active substances such as flavonoids (formononetin), saponin (astragaloside 1-8), betaine, glucose as glucose, fructose and the like.

In addition to ginseng, Hwanggi is a medicinal herb that displays the function of the spleen. It helps to lift up the stomach to the upper part of the body. In addition, it circulates well and releases unnecessary water out of the body to cure edema, to heal wounds, and to treat boils.

Thus, Hwanggi has a viewing function, so it is known that it can make a win-win relationship when mixing Angelica gigas and Hwanggi.

Gakyung is the root of Platycodon grandiflorum A. DC., A plant of Campanulaaceae. Gakgyeong has been mainly used for the treatment of geomorphic, deep sea bream, cough and bronchitis. Anti-inflammatory effect, anti-cancer effect, pain relieving effect, inhibition of digestive enzyme secretion, and improvement of cholesterol metabolism.

In Oriental medicine, it is called 'Gyungyung' in the name of the medicinal herbs of the bellflower. In the Dongbokgong, it is said that it is a little warm, has a very high taste, and has a little poisonous poison and it controls the lungs, neck and chest.

This gentle saponin ingredient helps to improve immunity. It is effective in preventing colds. It helps improve immunity. It has a great effect on restoring fatigue by restoring energy and relieving fatigue. It has a component that helps the lungs. It is known to help improve bronchial health because it has an effect on sputum.

In addition, the bellflower contains a large amount of saponin called 'Platycodin D' which is not found in ginseng, thereby enhancing the immunity of the liver. In addition, it has an effect of activating the liver detoxification effect, It helps to inhibit liver cirrhosis because it is effective.

Atractylodis Rhizoma Alba is a herbaceous perennial herb that belongs to Asteraceae. It is a medicinal herb that helps digestion and diuretic action. The nature of Baekje is poisonous and warm, and the taste is sweet while writing. It removes wet (濕), so it strengthens the stomach (脾 胃) and even the heals of the stomach. The cheer (气) is lifted to relieve fatigue and stop the sweat. It has an efficacy of restlessness and treats anxiety of pregnancy during pregnancy.

In addition, the fever (脾胃) is weak in the function of the news, malaise, yellowish color of the face is diluted, diluted, good for diarrhea, stagnant water, body swelling and helps digestion when the digestion helps. It is said that in the 'Enlightenment Main Building', Baekwu is a well - known herbal medicine that strengthens the stomach. It is said that it will be longevity if it eats roasted roots or eats for a long time and steadily eats.

It has pharmacological action, promotes the secretion of digestive enzymes, has continuous diuretic effect and soothing action. It is excellent for chronic dyspepsia, enteritis and diarrhea and appetite promotion, and has hypoglycemic effect, antiinflammatory, antioxidant effect, It is also effective in inhibiting arthritis.

Especially, it is effective for people who do not have appetite after the illness and the whole body is weak and sweat a lot, and it is known that diuretic action is also used for edema due to nephritis and edema of pregnant women.

Paeonia latiflora P. is a medicinal plant mainly used as a medicinal herb in dry sun-dried roots. These peonies are recorded in 'Dongbibogam' to improve the blood circulation (blood circulation), blood circulation well, eases the genital, the incurable blood is shed through the blood. Stop the abdominal pain, cut off the ejaculation, and eliminate the pus. It is said that all the sickness of the woman, the prenatal and postnatal diseases, and the menstruation are through.

In addition, peonies have been used as an analgesic drug for a long time in Korean medicine and have been used as a first-aid agent to stop diarrhea in combination with neuralgia and protein. Pouring blood into the wind (intestinal wind), fistula, flap, rubbing the stomach, burning in the eyes and bloody stomach, burns the eyes and brightens the eyes. There are two kinds of peonies, red peony and white peony. The red peony makes pee and go well, and the white peony stops the pain and breaks the ears. Therefore, it is said that white peony is seen and red peony is phlegm.

The major components of peony are paeoniflorin, albiflorin, paeonol, benzoic acid, etc. Its pharmacological action is medicinal herbs such as astringent, analgesic, sedative, anticonvulsant, Cold medicines, and functional foods.

The herbal medicines having the above-mentioned effects are fermented and aged so that digestion and absorption can be easily performed upon ingestion.

As described above, the fermentation residue of medicinal herb can be selectively added to further increase useful components and pharmacological actions, increase immunity and functional ingredients.

4. Fermentation Aging Step

The mixture is put into a jar, for example, in a container sealed with sunlight and air, and then subjected to fermentation for 2 to 3 months at a temperature of 20 to 23 ° C, followed by aging at 22 to 25 ° C for 2 to 3 months do.

The mixture can increase the content of useful components through primary and secondary fermentation and maximize the digestion and absorption of the livestock during ingestion. It is preferable that the duration of fermentation is 120 days or more.

The fermentation-aged mixture may be fed into a feed of livestock in the form of a prepared mixture, or may be mixed with a conventional livestock feed used in a conventional livestock feed.

As a result of the inspection report of FIG. 2, it is confirmed that the fermentation aged mixture (red ginseng, fruit fermented product A) has a saponin content of 33% or more and high absorption rate.

The fermented aged mixture may be fed as a fermented red ginseng fermented milk mixed with ordinary livestock feeds used for conventional livestock feeding. For example, 1 to 3 kg of red ginseng fermented fermented feed can be mixed with ordinary livestock feed five to six months before shipment and then shipped. The Hanwoo fed with the red ginseng fermented diets contains saponin and has the effect of obtaining good meat quality.

<Examples>

First, fruit vegetables consisting of apples, pears, grapes, onions, radishes and mandarin oranges were prepared.

The apples were washed with water and then water was removed. The mixture was mixed with sugar at a ratio of 1: 1. The mixture was incubated at 22 ° C for 120 days with the lid closed in a jar so as not to be exposed to the sunlight and outside air. The remaining fermentation residue was prepared.

After washing the stomach with water, the water was removed, and the mixture was mixed with sugar at a ratio of 1: 1. Then, the lid was closed in a jar so that the sunlight and the outside air did not come in contact with each other. The lid was closed and the fermentation was aged at 20 ° C for 100 days. The remaining fermentation residue was prepared.

The grapes were cleaned with water, and then water was removed. The mixture was mixed with sugar at a ratio of 1: 1. The mixture was placed in a jar so that the sunlight and the outside air could not contact each other. The lid was closed and the mixture was aged at 25 ° C for 100 days. Separate and prepare the remaining fermentation residue.

The onion was washed with water and then the water was removed. The mixture was mixed with sugar at a ratio of 1: 1. Then, the mixture was put into a jar so that the sunlight and the outside air could not contact with each other. The lid was closed and fermented for 120 days at 23 ° C. The remaining fermentation residue was prepared.

After washing the radish with water, remove water and mix with sugar at a ratio of 1: 1. After the fermentation is completed at 25 ° C for 120 days, the lid is sealed in a jar so as not to touch with the sunlight and outside air. And the remaining fermentation residue was prepared.

After washing the mandarin with water, the water was removed and the mixture was mixed with sugar at a ratio of 1: 1. Then, the juice was put in a jar so that the sunlight and the outside air could not touch each other. The lid was closed and the fermentation was aged at 20 ° C for 100 days. The remaining fermentation residue was prepared.

Red ginseng was put into an extractor and steamed at 78 ° C for 50 hours to obtain a red ginseng solution. The red ginseng solution was filtered and separated, and the remaining residue was cut into pieces and dried at 80 DEG C for 60 minutes to prepare dried red ginseng residue.

The fermentation residue of each fermented aged apple, pear, grape, onion, radish and mandarin was put in the same amount of 1: 1: 1: 1: 1: 1 to prepare 100 parts by weight of fruit vegetable fermentation residue. To 100 parts by weight of the fruit vegetable fermentation residue, 3 parts by weight of dried red ginseng residue was added and mixed in a mixer to prepare a mixture.

3 parts by weight of dried red ginseng residue was added to 100 parts by weight of the fruit vegetable fermentation residue prepared by fermentation and aging the apple, pear, grape, onion, radish and mandarin respectively, and mixed to prepare a mixture.

The mixture was fermented for 2 months at 20 ° C for 1 month and then fermented for 3 months at 22 ° C for 2 months.

The fermented aged mixture was mixed with a conventional general livestock feed to produce a functional red ginseng fermented feedstuff having good saponin content.

Claims (3)

Mixing the fruit vegetable with sugar, fermenting and aging, separating the stock solution and preparing the remaining fruit vegetable fermentation residue;
Placing the red ginseng in an extractor, steam-extracting the ginseng to separate the red ginseng solution and preparing the remaining red ginseng dry residue;
Mixing 1 to 3 parts by weight of dried red ginseng residue with 100 parts by weight of the fruit vegetable fermentation residue, thereby preparing a mixture; And
Fermenting the mixture;
Wherein the fermented red ginseng fermented by the fermentation method is a fermented fermented ginseng product.
The method according to claim 1, wherein the fruit vegetable fermentation residue is prepared by mixing fruit vegetables consisting of apple, pear, grape, onion, radish and mandarin with sugar at a ratio of 1: 1, Wherein the fermented red ginseng fermented with the fermented soybean is fermented.
[2] The method according to claim 1, wherein, in the step of preparing the mixture, the medicinal herbs comprising Angelica keiskei, Angelica japonica, Hwanggi, Gyungyang, Baekyoung, and Peony are mixed with sugar at a ratio of 1: 1, followed by fermentation and aging. Wherein the fermented red ginseng is added to the fermented ginseng.

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