KR20180128598A - Method for producing fermented solution, wine and healing vinegar using Dendropanax morbifera as main component - Google Patents

Abstract

The present invention relates to a method for producing a fermented mixed solution of Dendropanax morbifera, the fermented mixed solution of Dendropanax morbifera produced thereby, and fermented wine and fermented vinegar using the fermented mixed solution of Dendropanax morbifera. The method of producing the fermented mixed solution of Dendropanax morbifera comprises the following steps: (1) separately steaming Dendropanax morbifera, acanthopanax, Ceramium kondoi, thistle, and Smilax china L.; (2) mixing the prepared Dendropanax morbifera, acanthopanax, Ceramium kondoi, thistle, and Smilax china L. of the step (1) with Portulaca oleracea, Ledebouriella seseloides WOLFF., Boehmeria nivea, and pine needles to prepare a Dendropanax morbifera mixture; and (3) mixing the Dendropanax morbifera mixture with sugar, and fermenting and filtering the mixture.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing fermented milk, fermented milk, and fermented vinegar,

The present invention relates to (1) a method comprising the steps of: preparing a mixture of yellow crush, green pepper, silkworm, thistle, and blue silkworm; (2) preparing a sulfuric acid mixture by mixing sulfuric acid, acacia, acacia, thistle, and blue sea urchin, green pepper, windblown, moss and pine prepared in step (1); And (3) mixing the prepared sulfuric acid mixture and sugar in the step (2), fermenting the mixture, and then filtering the mixture. The method for producing the sulfuric acid mixed fermentation broth according to claim 1, Fermented liquor mixed fermented liquor, fermented liquor using the fermented liquorice fermented liquor and fermented vinegar.

Dendropanax morbifera Lev.) is a subtropical evergreen broad-leaved arboreous tree belonging to Araliaceae and about 30 species are distributed in Southeast Asia. Among them, Hwangchilchu is a species of 1 species and 1 species, and is native to the southwestern coast of mild climate and Jeju Island. Most of the studies on yellowtail trees carried out to date have been carried out on leaf extracts, and have been reported to exhibit whitening due to inhibition of melanin production, strengthening of the defense system, antioxidant and anticancer effects and antidiabetic effects.

Portulaca oleracea L.) is an annual plant of the genus Portulaca and is known as pig grass, thistle grass and horse mackerel, and its generic name is Ma chi han, Oryu chao, Jangmyeong chae, Called 馬 齒) is called. It is a plant that grows on the roads, vegetable fields, vinterns of various places in Korea, and grows with the stem height of 15 ~ 30cm and no hair. The stem has 2 ~ 3cm in diameter and spreads diagonally to the ground. Pigs have also been used as edible or medicinal herbs. They have also been used as an antidote for poisoning and poisoning in past folk remedies. In the Arabian peninsula, they have also been used as preservatives, anti-scurvy agents, antispasmodics, diuretics, It also contains a large amount of omega-3 fatty acids, norepinephrine, and dopamine, and contains water-soluble polysaccharides, vitamins, amino acids, organic acids, glycosides and alkaloids, including pectin. In addition to having strong antimicrobial activity, it has been reported that antioxidant, anti-cancer, anti-inflammation, and the removal of nicotine components of tobacco have been reported, and the prevention of obesity and hyperlipemia, Inhibition, etc. have been reported. In recent years, it has been recently reported that the pepper has a remarkable inhibitory action against dysentery bacilli, typhoid bacteria, Escherichia coli, and grape aspergillus. Furthermore, it is known that the cure rate of acute enteritis is 90% and that of chronic enteritis is 60% .

Windshield ( Peucedanum japonicum Thunberg.) is based on the efficacy of the herbicide tablets, umbilical cysts, and ghost bruises in the herbal books, (疹 瘙 瘙 證), 풍 濕 證 證 證 證 證 證 證 두 두 두 두 두 두 두 두 두 破 破 破 破 破 破 破 破 破 破 破 破 破 破 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇 脇The study on the composition and activity of the windshield has been used for the treatment of the disease caused by the calcium blocker (Ca ^{2 +} blocker) and the papaverine-like activity of phenylcoumarin, The anticoagulant activity of kellactone and the effect of bronchial asthma on the blood coagulation inhibitory activity of cis-khellactone esters, the inhibitory activity of monoamine oxidase of coumarin component, pyrocoumarin) have been reported. In addition, anti-diabetic activity of the coumarin component, preventive effect of colon carcinogenesis, and anti-inflammatory activity of scopoletin have been reported.

It is a deciduous shrub belonging to the Araliaceae. It is known to be effective in the gangjang, gangjeong, and stroke in the prime gangmok. Currently, evaluation and research on efficacy of Ogaki is progressing actively, and it is used for the treatment of neuralgia, paralysis, diabetes and the like in Oriental medicine. Of the acacia plants, Eleutherococcus gracilistylus ) has been reported to have excellent antioxidative effects of stem and root extracts, and to study the content of eleutheroside E by cultivation area and harvest time. Eleutherococcus sessiliflorus) has been reported effective in the treatment of inflammation in the bark and Fatigue Study on the isolation of phytosterols (phytosterol), is a study on the separation of lethal no-Janine (chiisanogenin) reported in the leaves and Acanthopanax Acanthopanax root extract. Eleutherococcus Senticosus Maxim) has been reported to have physiological activities in a wide variety of fields such as immunological activity, antimutagenic effect, anticancer effect and antioxidant effect. In addition to the stem and root bark, which are mainly used as herbal medicines, It is widely available. Traditionally, it has been reported that pharmacological efficacy is excellent in muscle or bark, such as Dong-bo-gyung, classic oriental medicine such as spicy oriental medicine, sacred man`s medicine, sacred man`s medicine, etc. Studies on goethiose composition include separation of eleutheroside A to G More than 200 different compounds, including lignans, coumarins, diterpenes, triterpenoids, steroids, and phenolic compounds, have been found in roots, stems, leaves, Have been reported to be contained.

Euphorbia humifusa , a member of the Euphorbia L., is a one-year-old herb that is wild in the eve of the country or on the sidewalk and contains white laxate. Herbal remedies such as jaundice, diarrhea, . The main ingredients include flavonoids, tannins and phenolic materials, and terpenoids. The pharmacological effects are antimicrobial activity against infectious and infectious strains, sterility against staphylococci and diphtheria, On brain cancer cell lines.

Cirsium I have japonicum . ussuriense) is a biennial or perennial herb that belongs to the Asteraceae family. It is native to the temperate regions of the northern hemisphere such as Korea, China, and Japan. In one room, the thistle root is called the great goby root. Thistle leaves have thorns with sawtooth, but young leaves and soft stems that are relatively prickly in the spring are used as herbs or soups. It is used for the treatment of hematemesis, hematuria, hepatitis, hepatitis and hypertension after it is collected in the fall and dried. The thistle plants contain various flavonoid components such as apigenin, luteolin, myricetin, kaemferol, and pectolinarin, which are highly physiologically active, and apigenin apigenin has been reported to have cancer prevention and neuroprotective effects. In addition, thistle extracts have been reported to have antimutagenic, anticancer activity, immunity enhancement, and antidepressant effects.

Boehmeria nivea (L.) Gaud.) is a perennial plant with Nettle which grows as a fiber resource in the middle of Korea. Since ancient times, it has been widely used as a medicinal medicine of the folk medicine, or as a formula of the horseshoe. According to the herbal medicine, it is used as a cure for diarrhea, diarrhea, fatigue, and snake bites. As a hemostatic agent. In recent years, timothy grass has been widely used as an eco-friendly food material. It is rich in nutrients such as vitamins, minerals and amino acids, and has been reported to have various physiologically active substances such as chlorophyll, rutin and flavonoid.

The representative pine trees of coniferous trees are native to the mountainous regions of the country, which is an evergreen tree belonging to Pinaceae, and all parts such as leaves, pine cones, pollen, rosin, and bark have been used as nursery plants. Pine needles have been used as foods with pharmacological effects such as antiseptic, antiseptic and aroma-enhancing effects as well as prevention of aging-related diseases such as arteriosclerosis, hypertension, diabetes and neuralgia. Pine needles were composed of 114 kcal / 100 g of energy, 58.1% moisture, 4.5% protein, 32.9% carbohydrate and 3.9% fat. The pine leaves were composed of dietary fiber, chlorophyll, carotene, flavonoids such as terpenoids, quercetin and kaempferol, tannins, alkaloid compounds, alpha-oinene, beta-pinene, ) And camphene and a large amount of phenol compounds have been reported. Studies on the physiological activity of pine leaf have been reported on antioxidant activity, immunological activity, antiobility and lipid metabolism related effects of pine leaf extract.

Smilax china L.) is a vine shrub belonging to the lily family, and is widely distributed in the south central part of Korea, China and Japan. The leaves of Cheongmaea vine are thick and wide elliptical, and they have been used for preservation and packaging of food that has been damaged from ancient times. The roots of Cheongmaidae are used as a treatment for digestive diseases, diuresis, hari, Six spirostane glycosides have been reported to have been isolated from a study of their constituents. Antioxidant activities such as electron donating ability and nitrite scavenging activity and antidiabetic effects such as α-amylase and α-glucosidase inhibitory activity were reported to develop natural preservative from Cheongmyeonghwa .

Depending on the type of microorganisms involved in the fermentation, and the type of food, the types of fermented food will vary. As a result of complicated reactions, ingredients that are not contained in the raw materials are produced, thus improving nutritive value, taste, and shelf life. It is used in various foods because the products are different according to kinds of fermenting bacteria and fermentation conditions such as alcohol fermentation, lactic acid fermentation, acetic acid fermentation and amino acid fermentation. Dairy products such as alcoholic beverages, vinegar, cheese, yogurt, butter, soybean fermented food, and pickled vegetables are typical fermented foods. They are also used in the processing of foods such as fermented tea, fermented tofu, fermented seasonings, and fermented bread.

Vinegar, one of the representative fermented foods, is the fermented seasoning with the longest history. It is a seasoning that adds flavor and fragrance to food. It has been developed by pickling vinegar and dressing. The main ingredient of vinegar is acetic acid. Acetic acid or citric acid is carbonic acid. Vinegar contains 60 kinds of organic acids such as various amino acids, succinic acid, and tartaric acid. Vinegar is not a good food for micronutrients such as minerals and vitamins, but vinegar has the effect of preventing the breakdown of micronutrients when used in cooking other foods as well as enhancing digestion and absorption rate in the body.

Korean Patent No. 1725665 discloses a method for producing a functional dandelion fermentation broth by mixed fermentation of a pickle extract of dandelion perch. Korean Patent Registration No. 1727201 discloses a method for producing a functional dandelion fermentation broth by mixing Bacillus subtilis, a diluted wollastonite, a malt liquor, And fermenting the fermented broth by mixing the fermented broth with fermented broth, fermented broth, fermented broth, and fermented vinegar.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a fermented broth containing fermented broth and fermented vinegar, , Fermentation vinegar and fermentation vinegar, which have high antioxidative activity and favorable antioxidant activity such as DPPH radical scavenging ability and nitrite scavenging ability while containing a large amount of effective phenolic compounds and flavonoids by optimizing manufacturing conditions such as pre-treatment of materials, mixing ratio and fermentation conditions The present invention has been completed.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a green algae, comprising the steps of: (1) preparing green algae, an acacia, an algae, a thistle, (2) preparing a sulfuric acid mixture by mixing sulfuric acid, acacia, acacia, thistle, and blue sea urchin, green pepper, windblown, moss and pine prepared in step (1); And (3) mixing the prepared sulfuric acid mixture and sugar prepared in step (2), fermenting the mixture, and then filtering the mixture.

In addition, the present invention provides a fermented fermentation broth prepared by the above method.

In addition, the present invention provides a method for producing a yellow crushed mixed fermented liquor characterized in that the fermented liquorice mixed fermented liquor is prepared by adding high sugar, leaven and water and fermenting.

In addition, the present invention provides a method for producing a yellowish mixed fermented vinegar, which comprises fermenting the fermented fermented fermented fermented fermented by the above method with acetic acid.

The fermented broth of fermented broth, fermented broth, and fermented vinegar using the Huangchil and medicinal plants according to the present invention can be prepared by optimizing the function of the material and optimizing the quality of the fermented food The elimination of the disadvantages and the elimination of the odor and odor which affect the preference degree can be promoted. In addition, the fermented food of the present invention can provide a fermentation broth, a fermentation liquor, and a fermented vinegar, which contain a large amount of phenol compounds and flavonoids and are excellent in DPPH radical scavenging ability and nitrite scavenging ability.

FIG. 1 is a diagram illustrating a process for manufacturing a fermented fermented liquor mixture, a fermented liquor, and a fermented vinegar according to the present invention.

In order to achieve the object of the present invention,

(1) a step of preparing each of yellow crickets, oak, silkworm, thistle, and blue silkworms by boiling them;

(2) preparing a sulfuric acid mixture by mixing sulfuric acid, acacia, acacia, thistle, and blue sea urchin, green pepper, windblown, moss and pine prepared in step (1); And

(3) mixing the prepared sulfuric acid mixture and sugar in the step (2), fermenting the mixture, and then filtering the mixture.

In the method for producing a fermented mixed fermentation broth of the present invention, the fermentation mixture of step (2) preferably contains 40 to 50 parts by weight of yellowing, 8 to 12 parts by weight of ocher, 4 to 6 parts by weight of non- 4 to 6 parts by weight of a thistle, 4 to 6 parts by weight of a blueberry, 4 to 6 parts by weight of a caraway, 4 to 6 parts by weight of a windbreak, 4 to 6 parts by weight of a green leaf, and 13 to 17 parts by weight of a pine needle. Preferably, 45 parts by weight of the sulfuric acid mixture, 45 parts by weight of the green pepper, 10 parts by weight of the green pepper, 5 parts by weight of the silkworm, 5 parts by weight of the thistle, 5 parts by weight of the bluefin tuna, 5 parts by weight of carnauba, 5 parts by weight of windbreak, And 15 parts by weight of pine needles. The fermentation broth was prepared by optimizing the types and mixing ratios of medicinal plants as described above, and the fermentation broth was improved in preference to be easily consumed, functional materials and antioxidant activity were improved, and the fermentation broth could be produced with excellent quality.

The method for producing a fermented mixed fermentation broth of the present invention, more specifically,

(1) preparing a mixture of green pepper, green pepper, silkworm, thistle and cheongsam with steam at 95 ~ 105 ℃ for 1 ~ 3 minutes;

(2) 40 to 50 parts by weight of yellowing, 8 to 12 parts by weight of ocher, 4 to 6 parts by weight of silkworm, 4 to 6 parts by weight of thistle, and 4 to 6 parts by weight of sunflower, Preparing 4 to 6 parts by weight of foliage, 4 to 6 parts by weight of foliage, 4 to 6 parts by weight of windshield, 4 to 6 parts by weight of foliage, and 13 to 17 parts by weight of pine needle to prepare a sulfuric acid mixture. And

(3) mixing the prepared sulfuric acid mixture and sugar in the above step (2) in a weight ratio of 56 to 64:44 to 36, fermenting the mixture at 24 to 30 ° C for 30 to 90 days,

More specifically,

(1) preparing yellowtail, green oak, clam, thistle, and blue-violet clusters by boiling at 100 ° C for 1 to 3 minutes, respectively;

(2) 45 parts by weight of yellow crumbs prepared in the above step (1), 10 parts by weight of the green oak, 5 parts by weight of the green oak, 5 parts by weight of the thistle, 5 parts by weight of the bluefin tuna, 5 parts by weight of carnauba, 5 parts by weight of cornflower, 5 parts by weight of cornflower and 15 parts by weight of pine needle to prepare a crudely crushed mixture; And

(3) mixing the prepared sulfuric acid mixture and sugar in the above step (2) at a weight ratio of 60:40, and fermenting the mixture at 27 ° C for 60 days, followed by filtration.

In the method for producing a fermented mixed fermentation broth of the present invention, it is possible to improve the sensory characteristics by removing the peculiar peculiarity of the medicinal plant by matured the pest of the yellowgrass, the oak, the silkworm, the thistle and the celestial crucifer under the condition of the step (1) The elution of the active ingredient can be facilitated in the production of the fermentation broth. However, if the pretreatment condition is out of the above range, the quality and taste of the medicinal plant may be deteriorated.

In addition, in the method for producing a fermented fermentation broth of the present invention, fermentation after mixing the fermented mixture with sugar in the condition of the above (3) improves the preference of the fermentation broth by well-balanced sweetness and sour taste and deep flavor, Functionalities can be further improved. However, when the compounding ratio and the fermentation conditions are out of the above ranges, there is a problem that the offensive odor is generated or the commerciality of the final fermentation broth is deteriorated.

The present invention also provides a fermented mixed fermentation broth produced by the above method.

The present invention also provides a method for producing a yellow crushed mixed fermented liquor characterized in that the fermented liquor mixed fermented liquor is prepared by adding high pot, leaven and water and fermenting.

More specifically, 8-12 kg of black rice rice cakes, 7-8 kg of yeast and 45-55 L of water are added to 8-12 kg of a fermented mixture of yellow crushed mixed fruit of the present invention, More specifically, it can be prepared by adding 10 kg of black rice cakes, 7.5 kg of yeast and 50 L of water to 10 kg of the fermented mixed fermentation broth and fermenting at 40 ° C for 10 to 20 days .

The present invention also provides a method for producing a yellowish mixed fermented vinegar, which comprises fermenting the fermented fermented feruliferum produced by the above method with acetic acid.

Method of producing fermented vinegar hwangchil mixture of the present invention, more specifically, the acetonide fermented bakteo words of cerium (Acetobacter malum ), and then fermented at 25 to 30 ° C for 60 to 100 days. More specifically, Acetobacter malorum is added to the fermentation broth , followed by fermentation at 25 to 30 ° C for 80 days . The fermented vinegar prepared under the above conditions could be made into a vinegar having a deep flavor and flavor with a smooth and proper sour taste as the ingredients tasted well.

Further, in the method for producing the fermented vinegar mixed with sulfuric acid according to the present invention, the fermented vinegar can be produced by fermenting the fermented vinegar for a prolonged period of time for about 12 months or more without inoculating the fermented vinegar.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Hwangchil  Production of fermented liquid

(1) harvested, sorted, and cleaned Dendropanax morbifera LEV.) was leaves and branches and Acanthopanax (Acanthopanax) 1 ~ 3 bungan increase in steam of 100 ℃ was cut leaves and branches to a size of about 2 ~ 3 ㎝ heat treatment and preparation to cool at room temperature. Ceramium kondoi (part: leaf), thistle ( Cirsium japonicum , roots) and Smilax china (part: leaves) were cut into 3 ~ 5 ㎝ size, steamed for 1 ~ 3 minutes at 100 ℃ and prepared by cooling at room temperature. After cleansing and removing moisture, Portulaca oleracea , part: leaf, stem), windshield ( Ledebouriella seseloides , parts: leaves, stems) and molasses ( Boehmeria nivea , and leaves) were cut to a size of about 3 to 5 cm, respectively. The pine leaf was washed and then the water was removed.

(2) 45 parts by weight of yellow crumbs prepared in the above step (1), 10 parts by weight of acacia, 5 parts by weight of unguarded grass, 5 parts by weight of thistle, 5 parts by weight of bluegrass, 5 parts by weight of carnauba, 5 parts by weight of moss and 5 parts by weight of pine needles were mixed to prepare a sulfuric acid mixture.

(3) The sulfuric acid mixture prepared in the step (2) was piled up with sugar in the fermentation tank or the fermentation poison. At this time, the mixture of sulfuric acid and sugar was mixed at a weight ratio of 6: 4. A fermentation tank or a fermentation poison filled with about 80% of the above materials was fermented in a shade at 27 ° C for 60 days and then filtered with a nonwoven fabric to prepare a fermentation mixture.

Manufacturing example  2: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

(1) 15 kg of colored brown rice (black rice) was thoroughly cleaned and then called for 7 to 8 hours in water. Then, the rice was cooked in a rice cooker and a proper amount of water was added to prepare black rice cake.

(2) 10 kg of the black rice cakes produced in the above step (1) and 10 g of the fermented broth prepared by boiling the fermented mixed fermentation broth prepared in Preparation Example 1 for 5 minutes were added to the sterilized fermentation dock, kg and 50 L of purified water were filled at 75 ~ 80% and fermented for 10 ~ 20 days at 40 ℃.

(3) The fermented juice prepared in the above step (2) was filtered, filled into a sterilized new jar, and treated with acetic acid bacterium Acetobacter malum ) was inoculated with 10% (v / v) of fermented soybeans and fermented at 25 ~ 30 ℃ for 80 days to produce fermented vinegar.

Comparative Example  One: Hwangchil  Production of fermented liquid

The fermentation broth was prepared in the same manner as in Preparation Example 1 except that 50 parts by weight of yellow crunch, 10 parts by weight of ocher, 10 parts by weight of thistle, 10 parts by weight of carnauba wax, 10 parts by weight of carnauba wax, 5 parts by weight of green wax and 15 parts by weight of pine needles were used.

Comparative Example  2: Hwangchil  Production of fermented liquid

In step (2), 40 parts by weight of yellow crunchy, 5 parts by weight of ogillus, 5 parts by weight of loam, 5 parts by weight of thistle, 5 parts by weight of bluefin tuna, 5 parts by weight of pine needles, 5 parts by weight of pine needles, 5 parts by weight of windblown, 5 parts by weight of pine needle, 10 parts by weight of pine needle, 5 parts by weight of pine nut, 5 parts by weight of corn oil, and 5 parts by weight of fig. Respectively.

Comparative Example  3: Hwangchil  Production of fermented liquid

In step (2), 30 parts by weight of yellow crunchy, 5 parts by weight of ochagus, 10 parts by weight of non-sophorae, 10 parts by weight of thistle, 10 parts by weight of bluefin tuna, 10 parts by weight of carnauba wax, 10 parts by weight of carnauba wax, 10 parts by weight of windshield wax, 10 parts by weight of green wax, and 5 parts by weight of pine needle were used to prepare a yellowish mixed fermentation broth.

Comparative Example  4: Hwangchil  Production of fermented liquid

In the step (1), the fermentation process of the perilla seedlings, the oggies, the silkworms, the thistle, and the silkworms is omitted, and the cut slices, the windbreaks, the windmills and the pine needles The mixture was heat treated at 100 ℃ for 1 ~ 3 minutes and cooled at room temperature.

Comparative Example  5: Hwangchil  Production of fermented liquid

(1) harvested, sorted, and cleaned Dendropanax morbifera LEV.) was set to leaves and branches and Acanthopanax (Acanthopanax) of 100 ℃ steam was cut leaves and branches to a size of about 2 ~ 3 ㎝ heat treatment increased for 5 min and cooled down at room temperature prepared. Ceramium kondoi (part: leaf), thistle ( Cirsium japonicum , site: root) and Smilax china , area: leaf) was cut into 3 ~ 5 ㎝ size, and then heated at 100 ℃ for 30 seconds and cooled at room temperature. Portulaca oleracea (parts: leaves, stems), windblown ( Ledebouriella seseloides , parts: leaves, stems) and molasses ( Boehmeria nivea , and leaves) were cut to a size of about 3 to 5 cm, respectively. The pine leaf was washed and then the water was removed.

(2) 45 parts by weight of yellow crumbs prepared in the above step (1), 10 parts by weight of acacia, 5 parts by weight of unguarded grass, 5 parts by weight of thistle, 5 parts by weight of bluegrass, 5 parts by weight of carnauba, 5 parts by weight of moss and 5 parts by weight of pine needles were mixed to prepare a sulfuric acid mixture.

(3) The sulfuric acid mixture prepared in the step (2) was piled up with sugar in the fermentation tank or the fermentation poison. At this time, the mixture of sulfuric acid and sugar was mixed at a weight ratio of 6: 4. A fermentation tank or a fermentation poison filled with about 80% of the above materials was fermented in a shade at 35 캜 for 120 days, and then filtered with a nonwoven fabric to prepare a fermentation mixture.

Comparative Example  6: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

A fermented broth and a fermented vinegar were prepared using the fermentation broth prepared by the method of Comparative Example 1, except that the fermented fermented broth produced in Preparation Example 1 was not used.

Comparative Example  7: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

A fermentation broth and a fermented vinegar were prepared using the fermentation broth prepared by the method of Comparative Example 2, except that the fermented fermentation broth prepared in Preparation Example 1 was not used.

Comparative Example  8: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

A fermentation broth and a fermented vinegar were prepared using the fermentation broth prepared by the method of Comparative Example 3 without using the fermented fermentation broth prepared in Preparation Example 1,

Comparative Example  9: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

A fermented broth and a fermented vinegar were prepared using the fermentation broth prepared by the method of Comparative Example 4, except that the fermented fermented broth produced in Preparation Example 1 was not used.

Comparative Example  10: Burrows  Production of Fermented Juice and Fermented Vinegar Using Mixed Fermentation Liquid

A fermentation broth and a fermented vinegar were prepared using the fermentation broth prepared by the method of Comparative Example 5, except that the fermented fermentation broth prepared in Preparation Example 1 was not used.

Example  One: Burrows  Determination of total phenolic compound content in mixed fermented broth and fermented vinegar

The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing the sample by diluting the prepared fermentation broth or fermented vinegar, add 3 mL of distilled water to 1 mL of the sample solution, add 1 mL of Folin &Ciocalteau's phenol reagent, and mix in a shaking bath at 27 ° C. After 5 minutes, 1 mL of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.

Total phenolic compound content of sulfuric mixed fermented broth and fermented vinegar (ppm) sample Total phenolic compound content (ppm) Catechin Chlorogenic acid Tannic acid Fermentation liquid Production Example 1 203.7 ± 4.3 327.4 ± 8.3 221.6 ± 5.5 Comparative Example 1 142.1 ± 4.1 255.3 ± 6.2 167.2 ± 3.7 Comparative Example 2 135.7 ± 4.9 250.4 ± 5.5 162.4 ± 7.5 Comparative Example 3 165.8 ± 5.8 269.8 ± 5.3 186.5 ± 5.7 Comparative Example 4 188.2 ± 4.5 286.6 ± 8.5 201.4 ± 4.5 Comparative Example 5 180.2 ± 3.8 274.5 ± 2.8 198.5 ± 3.7 Fermented vinegar Production Example 2 36.8 ± 0.6 64.3 ± 1.0 48.8 ± 0.7 Comparative Example 6 25.1 ± 0.3 47.2 ± 0.4 37.1 ± 0.5 Comparative Example 7 23.5 ± 2.0 44.6 ± 1.4 34.2 ± 1.2 Comparative Example 8 29.5 ± 1.1 50.2 ± 1.5 40.5 ± 1.2 Comparative Example 9 30.9 ± 0.8 55.8 ± 0.6 42.9 ± 0.4 Comparative Example 10 30.4 ± 0.5 52.6 ± 1.4 41.5 ± 0.8

The total phenolic compound contents of the fermented broth and the fermented vinegar using Huangchil and medicinal plants are shown in Table 1 above. As can be seen from Table 1, the total phenolic compounds content of the fermented vinegar prepared by the method of Preparation Example 1 and the fermented vinegar prepared by the method of Production Example 2 was the highest at 327.4 and 64.3 ppm based on chlorogenic acid, respectively, The tendency was also based on catechin and tannic acid. Therefore, it was confirmed that it was possible to improve the total phenol compound content by mixing fermented and medicinal plants pretreated under the conditions of Preparation Example 1 and then fermenting the fermentation broth.

Example  2: Burrows  Total flavonoid content of mixed fermented broth and fermented vinegar

The total flavonoid content was measured by diluting each fermented broth and fermented vinegar. 1.0 mL of the sample was placed in a test tube, and 10 mL of diethylen glycol was added thereto. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.

Total flavonoid content (ppm) of fermented vinegar mixed with fermented fermented broth sample Total flavonoid content (ppm) Fermentation liquid Production Example 1 74.6 ± 2.0 Comparative Example 1 65.8 ± 1.4 Comparative Example 2 63.5 ± 1.2 Comparative Example 3 66.2 ± 0.4 Comparative Example 4 68.2 ± 0.8 Comparative Example 5 68.0 ± 0.5 Fermented vinegar Production Example 2 38.0 ± 0.7 Comparative Example 6 30.4 ± 0.8 Comparative Example 7 26.8 ± 0.4 Comparative Example 8 31.0 ± 0.8 Comparative Example 9 32.0 ± 1.2 Comparative Example 10 31.2 ± 1.0

The total flavonoid contents of the fermented broth and the fermented vinegar using the Huangchil and medicinal plants are shown in Table 2 above. As can be seen from Table 2, the total flavonoid content of the fermented broth prepared by the method of Preparation Example 1 and the fermented vinegar prepared by the method of Preparation Example 2 was the highest at 74.6 and 38.0 ppm, respectively. Therefore, it was confirmed that it is possible to improve the content of flavonoid by preparing a fermented broth after fermentation after mixing a proper amount of pretreatment with the pretreatment conditions of Preparation Example 1 and medicinal plants.

Example  3: Burrows  Mixed fermentation broth and fermented vinegar DPPH Radical Scatters

Antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability (%) of fermented vinegar mixture Fermentation liquid Dilution factor 1/256 times 1/128 times 1/64 times 1/32 times 1/16 times Production Example 1 21.6 ± 1.4 40.2 ± 3.0 65.3 ± 2.5 80.4 + 1.7 89.7 ± 3.2 Comparative Example 1 19.3 ± 1.4 35.4 ± 2.5 55.5 ± 1.2 76.5 ± 2.1 82.4 ± 3.0 Comparative Example 2 17.5 ± 0.7 34.0 ± 2.0 53.2 ± 1.0 74.8 ± 1.8 78.3 ± 1.4 Comparative Example 3 19.5 ± 0.5 36.4 ± 0.8 55.6 ± 1.2 78.0 ± 0.8 83.4 ± 2.0 Comparative Example 4 20.2 ± 1.2 38.5 ± 1.2 57.3 ± 2.3 79.3 ± 1.6 85.8 ± 2.8 Comparative Example 5 19.7 ± 0.8 37.4 ± 1.0 56.4 ± 1.2 78.6 ± 1.2 84.5 ± 2.4 Fermented vinegar Dilution factor 1/128 1/64 1/32 1/16 1/8 times Production Example 2 12.9 ± 0.2 18.9 ± 0.5 29.1 ± 0.3 45.8 ± 0.4 60.1 ± 0.7 Comparative Example 6 11.0 ± 0.5 15.0 ± 0.3 23.8 ± 0.1 38.3 ± 0.7 50.6 ± 0.3 Comparative Example 7 10.4 ± 2.2 14.6 ± 0.8 20.4 ± 0.6 32.5 ± 2.1 41.8 ± 0.6 Comparative Example 8 11.0 ± 0.3 17.5 ± 0.8 24.3 ± 1.4 39.2 ± 2.0 50.8 ± 0.9 Comparative Example 9 12.5 ± 1.8 18.5 ± 1.6 26.1 ± 1.2 41.6 ± 0.7 52.5 ± 1.3 Comparative Example 10 11.2 ± 0.4 17.9 ± 0.8 25.2 ± 1.4 40.2 ± 0.8 51.2 ± 0.8

The results of DPPH radical scavenging of fermented broth and fermented vinegar using Huangchil and medicinal plants are shown in Table 3 above. In case of fermentation broth at all concentrations, preparation example 1 and fermentation vinegar production example 2 showed the highest DPPH radical scavenging ability. Therefore, it was confirmed that it is most preferable to produce the sulfuric acid mixed fermentation broth with the kind of the material, the mixing ratio, the pretreatment and the fermentation conditions of Production Example 1.

Example  4: Burrows  Nitrite of mixed fermentation broth and fermented vinegar Scatters  exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO ₂ and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of fermented vinegar mixture (%) sample Nitrite scavenging ability (%) Fermentation liquid Production Example 1 66.3 ± 3.2 Comparative Example 1 51.8 ± 2.5 Comparative Example 2 48.4 ± 1.2 Comparative Example 3 53.6 ± 2.4 Comparative Example 4 56.9 ± 2.3 Comparative Example 5 55.4 ± 2.0 Fermented vinegar Production Example 2 22.4 ± 1.1 Comparative Example 6 16.5 ± 2.2 Comparative Example 7 14.2 ± 1.4 Comparative Example 8 17.0 ± 1.2 Comparative Example 9 18.3 ± 2.5 Comparative Example 10 17.2 ± 2.0

The nitrite scavenging activity of fermented broth and fermented vinegar using Huangchil and medicinal plants are shown in Table 4 above. As shown in Table 4, the nitrite scavenging ability of the fermented broth prepared by the method of Preparation Example 1 and the fermented vinegar prepared by the method of Preparation Example 2 were the highest, 66.3% and 22.4%, respectively. On the other hand, the fermentation broth of Comparative Example 2 and the fermentation vinegar of Comparative Example 7 showed the lowest activity. As a result, it was confirmed through nitrite scavenging ability analysis that the antioxidative activity was improved by preparing the fermented mixed fermentation broth with the kind of material, mixing ratio, pretreatment and fermentation conditions of Preparation Example 1.

Example  5: Burrows  Sensory evaluation of mixed fermented broth and fermented vinegar

The sensory evaluation was carried out on 50 adult males and females. The fermentation broth and fermented vinegar were tasted and the color, flavor, taste, and general preference were classified into 1 point: very bad, 2 points: worse, 3 points : Average, 4 points: Good, 5 points: Very good.

Sensory evaluation of mixed fermented broth sample color incense flavor Comprehensive preference map Production Example 1 4.5 ± 0.1 4.6 ± 0.2 4.7 ± 0.2 4.6 ± 0.1 Comparative Example 1 4.2 ± 0.2 4.0 ± 0.2 4.1 ± 0.1 3.9 ± 0.2 Comparative Example 2 4.2 ± 0.2 4.0 ± 0.1 4.2 ± 0.2 4.0 ± 0.1 Comparative Example 3 4.3 ± 0.2 4.0 ± 0.2 4.1 ± 0.1 4.0 ± 0.2 Comparative Example 4 4.1 ± 0.1 4.2 ± 0.1 4.1 ± 0.5 4.1 ± 0.2 Comparative Example 5 4.2 ± 0.3 4.1 ± 0.1 4.0 ± 0.1 4.2 ± 0.1

As a result of sensory evaluation of the fermentation broth using Huangchil and medicinal plants, the fermentation broth of Preparation Example 1 showed the highest score in all items, while the fermentation broth of Comparative Example 1 showed the lowest score in the comprehensive preference index.

Sensory evaluation of yellowtail mixed fermented vinegar sample color incense flavor Comprehensive preference map Production Example 2 4.4 ± 0.1 4.5 ± 0.1 4.6 ± 0.2 4.5 ± 0.2 Comparative Example 6 4.0 ± 0.1 3.8 ± 0.2 3.9 ± 0.2 3.9 ± 0.2 Comparative Example 7 4.0 ± 0.2 4.1 ± 0.2 3.8 ± 0.1 3.8 ± 0.1 Comparative Example 8 4.0 ± 0.2 4.0 ± 0.2 3.9 ± 0.2 4.1 ± 0.2 Comparative Example 9 3.9 ± 0.3 4.0 ± 0.1 4.2 ± 0.2 4.0 ± 0.1 Comparative Example 10 3.8 ± 0.1 3.9 ± 0.2 4.0 ± 0.3 3.9 ± 0.1

Also, in the case of fermented vinegar, the fermented vinegar prepared by the method of Preparation Example 2 showed a higher score in all items than the comparative examples, and the fermented vinegar of Production Example 2 was found to be the highest in palatability and merchantability.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (6)

(1) a step of preparing each of yellow crickets, oak, silkworm, thistle, and blue silkworms by boiling them;
(2) preparing a sulfuric acid mixture by mixing sulfuric acid, acacia, acacia, thistle, and blue sea urchin, green pepper, windblown, moss and pine prepared in step (1); And
(3) mixing the prepared sulfuric acid mixture and sugar in step (2), fermenting the mixture, and then filtering the mixture. The method according to claim 1, wherein the sulfuric acid mixture in step (2) comprises 40 to 50 parts by weight of yellowing, 8 to 12 parts by weight of omega, 4 to 6 parts by weight of silkworm, 4 to 6 parts by weight of thistle, , 4 to 6 parts by weight of Cyperaceae, 4 to 6 parts by weight of Peppermint, 4 to 6 parts by weight of windbreak, 4 to 6 parts by weight of Peppermint, and 13 to 17 parts by weight of Pine Needle. The method according to claim 1,
(1) preparing a mixture of green pepper, green pepper, silkworm, thistle and cheongsam with steam at 95 ~ 105 ℃ for 1 ~ 3 minutes;
(2) 40 to 50 parts by weight of yellowing, 8 to 12 parts by weight of ocher, 4 to 6 parts by weight of silkworm, 4 to 6 parts by weight of thistle, and 4 to 6 parts by weight of sunflower, Preparing 4 to 6 parts by weight of foliage, 4 to 6 parts by weight of foliage, 4 to 6 parts by weight of windshield, 4 to 6 parts by weight of foliage, and 13 to 17 parts by weight of pine needle to prepare a sulfuric acid mixture. And
(3) mixing the sulfuric acid mixture prepared in the step (2) and the sugar in a weight ratio of 56 to 64:44 to 36, and fermenting the mixture at 24 to 30 ° C for 30 to 90 days and then filtering the mixture. Of fermented broth. A fermented mixed fermented broth obtained by the method according to any one of claims 1 to 3. A process for producing a yellowish mixed fermented liquor characterized in that the fermented liquor is mixed with the liquorice, koji and water by fermentation. A fermented yellowish mixed fermented vinegar produced by adding acetic acid to a yellowish mixed fermented liquor produced by the method of claim 5.

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