KR20190037004A - Manufacturing Method of Fermented Black Lotus Root and Fermented Black Lotus Root manufactured thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of a fermented black lotus root piece and a fermented black lotus root piece manufactured thereby. The manufacturing method comprises: a step (1) of inoculating yeast fungus to natural plant extracts, culturing the same in a fermenting tank, and mixing the same with purified water so as to manufacture a fermented liquid; a step (2) of immersing raw lotus root pieces in the fermented liquid; a step (3) of putting the raw lotus root pieces immersed in the fermented liquid into a container, injecting the fermented liquid and sealing the container; a step (4) of putting the sealed container, in which the raw lotus root pieces injected with the fermented liquid are stored, into a fermented steamer and fermenting the same; and a step (5) of steaming the fermented lotus root pieces in the fermented steamer. The present invention improves unique unpleasant tastes and flavors of raw lotus roots and increases content of vitamin B_3 (niacin) and polyphenol.

Description

Technical Field [0001] The present invention relates to a fermented black lotus root and a fermented black lotus root,

The present invention relates to a method for producing a fermented black lotus root piece and a fermented black rhyolite piece produced thereby. More specifically, the present invention relates to a method for improving the taste and aroma inherent in a raw lotus root and improving the content of vitamin B ₃ (niacin) and polyphenol The present invention relates to a method for producing a fermented black lotus root piece and a fermented black locust piece produced thereby.

The lotus is a perennial herb that grows in a pond or cultivated in a paddy field, with roots growing thickly and sideways. The leaves come out of the rootstock and run on the ends of petiole, Blow in red or white on the moon.

Flowers are reddish or white, 1 each at the end of flower stem, 15 ~ 29cm in diameter, with thorns on flower stem. The petal is shaped like an inverted egg, and there are several operations.

In Korea, Buddhism is closely related with Buddhism in the past about 300 BC, and it was used mainly for ornamental purposes. However, in the modern times, it was introduced to the Buddhist gods, lotus flowers, lotus leaves and lotus seeds It is widely used for edible or medicinal purposes.

First, the lotus leaf is also used as a medicinal herb. Its name is "lobule", which is used to control the osmotic pressure of the body and to detoxify the ability of the antibody to detoxify. There are a lot of iron and it helps to prevent anemia of infants, adolescent girls and pregnant women have.

Especially, diuretic and chewing action is used for edema and urine disorders, and constipation is helpful. It can be applied when treating symptoms caused by heat in the summer.

In addition, the lotus is also called white pear, and when it is absorbed into the human body, Tartaric Acid, which acts to cool the throat and stop the thirst, to prevent sweating too much from spreading and to control sweat, and as a chemical organic acid It contains citric acid, which reacts with harmful products when it is absorbed into the body and excretes it to the outside of the body to detoxify. It has a flavor that produces a sweet taste and shrinks the tissue of the mucous membrane in the body. It is useful for alleviating diarrhea and gastric ulcer symptoms, and it contains tannin which is useful for people with circulatory diseases such as hypertension because it acts to strengthen capillaries.

These rootstocks (Nelumbo nucifera Gaern) refers to the roots of kite, the main component is carbohydrate, which is rich in vegetable fiber. This vegetable fiber further activates intestinal activity by stimulating the barriers, including about 2% of asparagine It contains amino acids such as arginine, tyrosine, and tricholine, and it is rich in lecithin, which is a phospholipid.

The lecithin has an emulsifying power which allows water and oil to mix well, thereby preventing deposition of cholesterol on the blood vessel wall and strengthening the blood vessel wall.

In particular, there is a glycoprotein substance called sticky mucin in the lotus root, which is a complex protein combined with saccharide, which acts to lower the cholesterol, protect the gastric wall, and detoxify.

In addition, the litter refers to the seed of a kite, which is made up of an oval or ball-shaped skin, and inside it is a mixture of livestock meat and string.

The livestock meat, which has been used as herbal medicinal herbs, is characterized by no smell, taste and sweetness, and it has no qualities and is not hot.

In particular, lotus seeds contain a lot of flavonoids that are sedative, so they have a strong action to calm and soothe, especially the effect of chest pounding and sleep disorder improvement.

The lotus leaf, lotus root, lotus root, and lotus containing the physiologically active ingredient are not only used as natural medicines and health supplements, but also have recently been proved by the effect of the lotus leaf as food, tea, Has been developed and generalized.

Lotus root has been known to have excellent health-related function, so it has attracted much interest as a health food. However, the development of a lotus root-containing food containing a large amount of active ingredient has been mainly used as tea and liquor or mixed with wheat flour It is in no condition.

Korean Patent Laid-Open Publication No. 10-2016-0079684 (June 6, 2016) discloses a black locust root and a manufacturing method thereof.

The black liquorice and the method for producing the same are such that indirectly heating the container through a heating device containing a loose root in a container in which air can not pass and a container for storing the container are indirectly heated to have a root- During the process, it has a caramel increase process that alternately performs the temperature increase over the reference temperature inside the container, thereby improving the sugar content by developing the browning phenomenon of the aged lotus root, thereby removing the peculiar flavor of the lotus root, However, there is a disadvantage in that the content of vitamin B ₃ (neaeicin) and polyphenol is insufficient.

KR 10-2016-0079684 A 2016.07.06.

It is an object of the present invention to provide a fermented black lotus root preparation method and a fermented black lotus root root produced by the method, which can improve the rough taste and flavor intrinsic to the raw lotus root and improve the content of vitamin B ₃ (niacin) and polyphenol .

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for producing a fermented broth comprising: (1) a step of inoculating yeast in a natural plant extract, culturing it in a fermentation tank, and then mixing purified water to prepare a fermentation broth; (Step 2) of immersing a live muscle piece into the fermentation broth; (Step 3) of injecting the fermented liquid into the container and then sealing the fermented liquid raw material piece immersed in the fermentation liquid; (Step 4) fermenting the sealed container in which the fermented liquid is injected, into a fermentation vat packing cost; And a step (5) of cultivating a fermented lotus root piece in the fermentation vat packing cost; To thereby produce a fermented black lotus root flake.

In the step 1, the natural plant extract is prepared by mixing 5 to 15 parts by weight of honey with 100 parts by weight of a lotus root, a lotus leaf, a jujube and a goat extract, and filtering the lotus root, the lotus leaf, the jujube, 5 to 15 parts by weight of a mixture of a lotus root, a lotus leaf, a jujube, a jujube and a goat gum is added to the mixture at 75 to 80 ° C for 4 to 5 hours. The lotus root, 32.8% by weight of jujube and 0.2% by weight of goat juice.

In step 1, the fermentation broth is inoculated with 0.1 to 0.5 parts by weight of yeast strain in 100 parts by weight of the natural plant extract, cultured in a fermentation tank at 40 to 70 ° C for 48 to 50 hours, By weight, and the yeast strain is saccharomyces cerevisiae.

In the step 2, 40 to 50 parts by weight of raw root muscle pieces are immersed in 100 parts by weight of the fermentation broth for 12 to 14 hours.

The step 3 is a step of putting the raw shinker pieces derived from the fermentation broth into a container made of stainless steel and injecting 250 to 500 ml of the fermentation broth per 1 kg of the raw shinkin floss into the raw shinker pieces and sealing them, The fermented rhizome pieces in the fermentation packing cost are fermented at 30 to 45 ° C for 36 to 40 hours, and the fermented rhizome pieces in the fermentation packing cost are mixed at a temperature of 50 to 85 ° C for 120 to 144 hours , While the humidity of the fermentation packing ratio is 50 to 60%.

Opening the container made of the sealed stainless steel after the step 5, re-injecting the fermented liquid into the germinated fermented shredded piece, and then sealing (step 6); Fermenting the sealed container in which the germinated safflower flakes are embedded into a fermentation packaging cost (step 7); (Step 8) of reusing the germinated fermented rhizome pieces in the fermentation vat packing cost to produce fermented black germinal fragments; Wherein the sealed stainless steel container is opened to re-spray the fermented sauces with 500 to 800 ml of the fermented sauces per 1 kg of the fermented sauces and then sealed, In step 7, the sealed container having the germicidal fermented safflower slices embedded therein is put into a fermentation packing container and re-fermented at 30 to 45 ° C for 20 to 24 hours. In step 8, the germinated fermentation saucer pieces And then re-sprayed at 50 to 85 ° C for 120 to 144 hours to prepare a fermented black rhomboides piece.

(Step 9) of cold-air-drying the fermented black rhomboides after the step 8; And a step (10) of fermenting the fermented black rhyolite pieces having been subjected to the cold air low temperature drying step in the aging drying chamber; Wherein the fermented black rhyolitic fragments are dried at a temperature of 30 to 45 ° C for 20 to 24 hours in a cold and low temperature range, It ages at ~ 50 ℃ for 240 ~ 480 hours.

In addition, the present invention provides a fermented black rhyolite fragment produced by the above production method.

The fermented black lotus root flakes according to the present invention are free from high temperature treatment during the fermentation-grafting process and are safe from the inflow of external contaminants during the fermentation, suspension, aging and drying process, There is an advantage that the content of harmful substances (such as benzopyrene) is remarkably lowered to have high stability.

In addition, the fermented black rhyolite fragments according to the present invention have the effect of improving the rough taste and aroma characteristic of the fresh lotus root and making it possible to easily absorb various functional ingredients contained in the raw lotus root into the body.

In addition, the fermented black rhyolite fragments according to the present invention contain a large amount of niacin (vitamin B ₃ ) component to purify the blood, thus being effective in the prevention of cardiovascular diseases and effective in the treatment of insomnia by relieving stress and sedation. It is effective for skin improvement, prevention of aging and increase immunity. It contains mucin, tannin component and iron ingredient in large amount and is effective for gastrointestinal diseases. It induces the release of sodium in the body by rich potassium, It is effective in lowering cholesterol.

FIG. 1 is a flow chart for a step of raw material processing for making a raw root muscle piece by removing impurities, washing, and transverse cutting on a raw root muscle having a semi-root.
Fig. 2 is a view showing a method of extracting natural plants of four kinds of lotus root, lotus leaf, jujube, and goat ginseng, adding an extract to honey, adding yeast (Saccharomyces cerevisiae) FIG. 2 is a flowchart illustrating a process for producing a complex fermentation broth. FIG.
FIG. 3 is a flow chart showing the immersion process in a natural plant complex fermentation broth so that the transversely sectioned raw cultivar pieces can be sufficiently contained.
FIG. 4 is a flowchart showing an acid catalytic hydrolysis and fermentation process for producing a black lotus root flour by immersing the raw cotton lotion in a spraying-fermenting-drying process, followed by a cold air drying-aging-natural drying.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a flow chart for a step of raw material processing for making a raw root muscle piece by removing impurities, washing, and transverse cutting on a raw root muscle having a semi-root.

Fig. 2 is a view showing a method of extracting natural plants of four kinds of lotus root, lotus leaf, jujube, and goat ginseng, adding an extract to honey, adding yeast (Saccharomyces cerevisiae) FIG. 2 is a flowchart illustrating a process for producing a complex fermentation broth. FIG.

FIG. 3 is a flow chart showing the immersion process in a natural plant complex fermentation broth so that the transversely sectioned raw cultivar pieces can be sufficiently contained.

FIG. 4 is a flowchart showing an acid catalytic hydrolysis and fermentation process for producing a black lotus root flour by immersing the raw cotton lotion in a spraying-fermenting-drying process, followed by a cold air drying-aging-natural drying.

1 to 4, a method for manufacturing a fermented black lotus root piece according to the present invention will be described.

The method for producing a fermented black lotus root flake of the present invention comprises:

Culturing in a fermentation tank and boiling purified water to prepare a fermentation broth (step 1);

(Step 2) of immersing a live muscle piece into the fermentation broth;

(Step 3) of injecting the fermented liquid into the container and then sealing the fermented liquid raw material piece immersed in the fermentation liquid;

(Step 4) fermenting the sealed container in which the fermented liquid is injected, into a fermentation vat packing cost; And

(Step 5) of suspending the fermented musk fragments within the fermentation vat packing cost;

.

In step 1, the natural plant extract is prepared by blending 5 to 15 parts by weight of honey with 100 parts by weight of a lotus root, a lotus leaf, a jujube leaf, and a jujube extract, followed by filtration under an anonymous condition.

Preferably, the honey is not purified honey.

The extract of the lotus root, the lotus leaf, the jujube, and the goat ginseng is prepared by adding 5-15 parts by weight of a lotus root, a lotus leaf, a jujube, and a mixture of goat ginseng to 100 parts by weight of purified water at 75 to 80 ° C for 4 to 5 hours.

The lotus root, the lotus leaf, the jujube and the goat juice mixture contains 7% by weight of lotus root, 60% by weight of lotus leaf, 32.8% by weight of jujube and 0.2% by weight of goat juice.

Among the natural plant extracts, lotus root plays a role of improving gastrointestinal and digestive organs, and lotus leaf acts to lower body fat and cholesterol, jujube strengthens immunity, and goat ginseng has antioxidant and immunity .

Wherein the fermentation broth is prepared by inoculating 0.1 to 0.5 parts by weight of yeast in 100 parts by weight of the natural plant extract, culturing the mixture in a fermentation tank at 40 to 70 ° C. for 48 to 50 hours, 100 parts by weight.

The yeast is preferably Saccharomyces cerevisiae.

In the step 2, the raw rhizome piece is made by removing impurities, washing and transversely cutting the raw root muscle having a semi-root.

In step 2, 40 to 50 parts by weight of raw root muscle pieces are preferably immersed in 100 parts by weight of the fermentation broth for 12 to 14 hours.

The step 3 is performed by immersing the fermented broth in a container made of stainless steel after immersing in the fermentation broth, and 250 to 500 ml of the fermentation broth is injected into the fermentation broth after 1 kg of the biomass of the raw lotus root, Next is the sealing step.

The step 4 is a step of putting the sealed container having the raw sauce flakes injected therein with the fermentation broth into the fermentation vat packing cost and fermenting the mixture at 30 to 45 ° C for 36 to 40 hours.

If the temperature of the fermentation packing ratio is less than 30 캜, the enzyme activity is low and thus a long time is required for fermentation and sufficient fermentation can not be performed. If the temperature exceeds 45 캜, the enzyme is inactivated, have.

The step 5 is a step of culturing the fermented rhubarb root within the fermentation packing ratio at 50 to 85 ° C for 120 to 144 hours.

When the fermented rhizome is propagated at a temperature lower than 50 캜, there is a problem that the weak and functional ingredients of the fermented rhizome are not differentiated from the rhizome. When the fermentation is carried out at a temperature higher than 85 캜, the weakness of the fermentation lotus is evaporated due to excessive steam There is a possibility that the functional powder is lost.

The humidity of the fermentation packing ratio is preferably 50 to 60%.

If the humidity of the fermentation packing and packaging ratio is less than 50%, there is a problem that the fermentation loss becomes very large due to evaporation of water. When the humidity is more than 60%, germs such as bacteria or fungi grow.

In the fermentation packing ratio, wet heating using convection heat and convection heat circulation method are alternately performed.

After step 5,

Opening the container made of the sealed stainless steel, re-injecting the fermented liquid to the spread fermented sauces, and sealing (step 6);

Fermenting the sealed container in which the germinated safflower flakes are embedded into a fermentation packaging cost (step 7);

(Step 8) of reusing the germinated fermented rhizome pieces in the fermentation vat packing cost to produce fermented black germinal fragments;

Drying the fermented black rhomboid pieces by cold air and cold drying (step 9); And

(Step 10) of fermenting the fermented black rhyolite fragments having been subjected to the cold air low temperature drying step in the aging drying chamber;

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Step 6 is a step of opening the sealed container made of stainless steel and re-spraying 500 ~ 800 ml of the fermentation liquid per 1 kg of the cultured fermented rhizome piece to the germinated fermented rhizome piece, and then sealing the container.

The step 7 is a step of re-fermenting the sealed container having the germicidal sauces embedded therein at 30 to 45 ° C for 20 to 24 hours in a fermentation packing ratio.

The step 8 is a step of preparing a fermented black rhyolite piece by re-spraying the germinated fermented rhizome pieces within the fermentation packing ratio at 50 to 85 ° C for 120 to 144 hours.

Through the repeated process of fermentation and microbial growth, the raw rhizome piece is made into a black rhizome piece.

It is preferable that the fermented black rhomboide pieces are allowed to stand naturally within a fermentation packing ratio for 24 to 36 hours without being taken out immediately since the shape of the black rhomboide pieces cut into the transverse planes can be easily broken.

The step 9 is a step of cold-air-drying the fermented black rhomboides at 30 to 45 ° C for 20 to 24 hours. By removing the 50% of the moisture remaining in the fermented black rhyolite piece through the cold air low temperature drying, the elasticity of the fermented black rhyolite piece can be secured.

The step 10 is a step of aging the fermented black rhyolite pieces having been subjected to the cold air-low temperature drying step at 45 to 50 ° C for 240 to 480 hours in the aging drying chamber.

The aging is a procedure that includes a natural drying process and is a necessary step for making the condition of the product more uniform and increasing the commerciality.

The present invention is advantageous in that the entire process of fermentation and spreading is performed continuously within the same fermentation packing ratio, and therefore, the whole process is simple and the uniformity of the product can be secured.

In the present invention, fermented black locust bean leaves are completed after the entire process including aging and drying process is completed over a total of 30 to 40 days for the extruded lotus root in the fermentation surcharge cost.

The fermented black lotus root flakes according to the present invention are free from high temperature treatment during the fermentation-grafting process and are safe from the inflow of external contaminants during the fermentation, suspension, aging and drying process, There is an advantage that the content of harmful substances (such as benzopyrene) is remarkably lowered to have high stability.

In addition, the present invention provides a fermented black rhomboide piece produced by the method for producing a fermented black lotus root piece.

The fermented Black Rhododendrons according to the present invention show little change in quality due to long-term preservation due to the combined fermentation, low temperature germination, aging and drying methods, and are stable and efficient fermentation conditions without any damage to the product or active ingredient, There are advantages.

The fermented black rhyolite fragments according to the present invention have the effect of improving the rough taste and flavor unique to the fresh lotus root and making it possible to easily absorb various functional ingredients contained in the fresh lotus root into the body.

In addition, the fermented black rhyolite fragments according to the present invention contain a large amount of niacin (vitamin B ₃ ) component to purify the blood, thus being effective in the prevention of cardiovascular diseases and effective in the treatment of insomnia by relieving stress and sedation. It is effective for skin improvement, prevention of aging and increase immunity. It contains mucin, tannin component and iron ingredient in large amount and is effective for gastrointestinal diseases. It induces the release of sodium in the body by rich potassium, It is effective in lowering cholesterol.

Niacin is a vitamin B3, a kind of water-soluble vitamin that is necessary for the metabolism of whole body. It is involved in the production of neurotransmitters and maintaining the moisture of the skin, dilating the blood vessels and lowering the blood cholesterol level.

Niacin promotes the health of the digestive system, restoring gastrointestinal disorders, accelerating blood circulation, lowering blood pressure, detoxifying the body's toxins, increasing the blood supply to the eyes and the brain with many capillaries to prevent Alzheimer's disease It acts as a coenzyme in the energy metabolism of protein and carbohydrate and plays a role of neuroprotection by producing air-assisted ATP, strengthening exercise capacity as a physical supplement, and suppressing negative factors of high-fat diet.

Polyphenol is a representative antioxidant, not a specific component, but a term collectively referred to as various antioxidants.

Polyphenol removes the active oxygen of the body and it is good for anti-aging, blood circulation improvement, low triglyceride and cholesterol level to prevent vascular health, good prevention of cancer and arteriosclerosis, stress relief, skin improvement.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

10 parts by weight of a lotus root, a lotus leaf, a jujube, and a mixture of goat ginseng were added to 100 parts by weight of purified water, and the mixture was extracted at 80 ° C for 4 hours to prepare a lotus root, a lotus leaf, a jujube and a goat extract. The mixture of the lotus root, the lotus leaf, the jujube, and the goat gum was mixed with 7 wt% of a lotus root, 60 wt% of a lotus leaf, 32.8 wt% of a jujube, and 0.2 wt% of a goat juice. 10 parts by weight of honey was blended with 100 parts by weight of the extracted lotus root, lotus leaf, jujube and goat juice extracts, and the mixture was subjected to naming filtration to prepare a natural plant extract. The honey used was unpurified soda honey. 0.1 part by weight of yeast was inoculated into 100 parts by weight of the natural plant extract solution and cultured in a fermentation tank at 45 캜 for 48 hours. 10 parts by weight of purified water was mixed with 100 parts by weight of the culture solution to prepare a fermentation broth. Saccharomyces cerevisiae was used as the yeast strain. The raw rootstock with the semi-root was removed with impurities, washed, and cut horizontally to make a raw root muscle piece. 50 parts by weight of raw root muscle pieces were immersed in 100 parts by weight of the fermentation broth for 12 hours. After immersing in the fermentation broth, 1 kg of the fresh live rhizome piece was placed in a container made of stainless steel, and 500 ml of the fermentation broth was immersed in the fermentation broth and sprayed on the fresh live muscle piece, followed by sealing. The sealed container in which the fermentation liquid was sprayed was placed in a fermentation packing container and fermented at 45 ° C for 36 hours. The fermented rhizome pieces within the above-mentioned fermentation packing cost were spread at 85 캜 for 120 hours. The humidity of the fermentation vat packing ratio was 50%. The sealed container made of stainless steel was opened, and 800 ml of the fermentation broth was re-sprayed to 1 kg of the fermented rhizome fragment thus frozen, and then sealed. The sealed container in which the germinated fermented rhizome slices were embedded was placed in a fermentation packing ratio and re-fermented at 45 ° C for 24 hours. The fermented safflower pieces in the above fermentation packing ratio were re-sprayed at 85 DEG C for 120 hours to prepare fermented safflower pieces. The fermented black rhomboides were allowed to stand for 24 hours in a fermentation packing ratio. The fermented black rhomboides were allowed to cool and dry at 30 DEG C for 24 hours. The fermented black rhyolite pieces having been subjected to the cold air low-temperature drying step were aged in a maturing drying chamber at 50 ° C for 240 hours.

[Comparative Example 1]

The raw rootstock with the semi-root was removed with impurities, washed, and cut horizontally to make a raw root muscle piece.

[Experimental Example 1]

In order to analyze the components of the fermented Black Rhyolite roots prepared in Example 1 and the components of the raw lotus root of Comparative Example 1, the experiment was commissioned to the Agricultural Technology Application Foundation, and the analysis results according to the provisions of Article 4 of the " Respectively.

Comparative Example 1 Example 1
General component
(g / 100 g)

moisture 89.70 88.43 Ash 0.71 0.81 protein 0.96 1.26 Fat 0.04 0.12 carbohydrate 8.59 9.38
vitamin
(Mg / 100g)

Vitamin A (Beta Carotene) - - Vitamin B1 0.09 0.03 Vitamin B2 0.03 0.07 Vitamin C 16.49 0.17 Vitamin B3 (niacin) 0.32 1.18
Functional ingredient
Total flavonoid (mg / 100g) 59.08 59.66 Total polyphenol (mg / 100g) 58.31 115.69 Total dietary fiber (%) 2.75 3.67


Minerals
(Mg / 100g)




Calcium (Ca) 14.50 24.42 Copper (Cu) 0.12 0.10 Iron (Fe) 0.99 8.19 Potassium (K) 247.59 263.09 Magnesium (Mg) 9.47 12.60 Manganese (Mn) 0.55 1.23 Sodium (Na) 15.68 15.73 In (P) 42.62 52.23 Zinc (Zn) 0.67 0.64 Sulfur (S) 148.22 276.65

As shown in Table 1, the fermented black rhyolite fragments of Example 1 showed an increase of about 3.7 times that of the representative water-soluble vitamin, lysozyme, compared to that of Comparative Example 1, and the total polyphenol, a representative antioxidant, also increased about twice There are advantages.

[Comparative Example 2]

After washing the lotus root, it was peeled off and cut into 15 cm long. Then, the root of the root was cut vertically into the container of the aging space where air did not pass, and the aging space was sealed. Next, for 5 days, the aging space was heated to maintain the temperature at 73 ° C, heated at 87 ° C for 10 minutes, heated at 73 ° C for 24 hours, heated at 87 ° C for 10 minutes, To produce a black lotus root.

[Experimental Example 2]

To evaluate the flavor of the fermented Black Rhizome piece prepared in Example 1, the raw rhizome piece of Comparative Example 1 and the black lotus root of Comparative Example 2, 30 adult males and females were selected and their color, flavor, richness, The results are averaged and shown in Table 2.

color incense Richness Sugar content Overall preference Example 1 5.8 5.9 5.6 5.8 5.8 Comparative Example 1 4.5 2.5 3.5 1.0 2.9 Comparative Example 2 5.8 3.5 3.5 2.0 3.7 1 point: Not at all.
3 points: It is normal.
6 points: Very well.

As shown in Table 2, it can be seen that the fermented black rhyolite fragments of Example 1 improved the rough taste and flavor unique to the green tea roots of Comparative Example 1. [

In addition, it was confirmed that the fermented black rhyolite fragments of Example 1 had better fragrance, richness, sweetness, and overall preference than the black roe of Comparative Example 2.

Claims (8)

Culturing in a fermentation tank and boiling purified water to prepare a fermentation broth (step 1);
(Step 2) of immersing a live muscle piece into the fermentation broth;
(Step 3) of injecting the fermented liquid into the container and then sealing the fermented liquid raw material piece immersed in the fermentation liquid;
(Step 4) fermenting the sealed container in which the fermented liquid is injected, into a fermentation vat packing cost; And
(Step 5) of suspending the fermented musk fragments within the fermentation vat packing cost;
/ RTI >
A method for producing a fermented black lotus root piece.
The method according to claim 1,
In step 1, the natural plant extract is prepared by mixing 5 to 15 parts by weight of honey with 100 parts by weight of an extract of lotus root, lotus leaf, jujube, and goat juice extracts,
The lotus root, the lotus leaf, the jujube, and the goat ginseng extract are prepared by adding 5-15 parts by weight of a lotus root, a lotus leaf, a jujube, and a mixture of a lotus root and ginseng to 100 parts by weight of purified water at 75-80 ° C for 4-5 hours.
The mixture of the lotus root, the lotus leaf, the jujube and the goat gum comprises 7 wt% of a lotus root, 60 wt% of a lotus leaf, 32.8 wt% of a jujube, and 0.2 wt%
A method for producing a fermented black lotus root piece.
The method according to claim 1,
In step 1, the fermentation broth is inoculated with 0.1 to 0.5 parts by weight of yeast strain in 100 parts by weight of the natural plant extract, cultured in a fermentation tank at 40 to 70 ° C for 48 to 50 hours, By weight,
The yeast strain used was Saccharomyces cerevisiae,
A method for producing a fermented black lotus root piece.
The method according to claim 1,
The step 2 is a step of immersing 40 to 50 parts by weight of raw root muscle pieces in 100 parts by weight of the fermentation broth for 12 to 14 hours,
A method for producing a fermented black lotus root piece.
The method according to claim 1,
In the step 3, the raw limb fragments derived from the fermentation broth are placed in a container made of stainless steel, 250 to 500 ml of the fermentation liquid is injected into the raw limb piece per 1 kg of the raw limb fragment,
In the step 4, the sealed container containing the raw root muscle chips is placed in a fermentation packing container and fermented at 30 to 45 ° C for 36 to 40 hours,
Wherein the fermented rhizome pieces in the fermentation pouch packaging ratio are stored at 50 to 85 ° C for 120 to 144 hours,
Wherein the humidity of the fermentation packing ratio is 50 to 60%
A method for producing a fermented black lotus root piece.
2. The method of claim 1, wherein after step 5,
Opening the container made of the sealed stainless steel, re-injecting the fermented liquid to the spread fermented sauces, and sealing (step 6);
Fermenting the sealed container in which the germinated safflower flakes are embedded into a fermentation packaging cost (step 7); And
(Step 8) of reusing the germinated fermented rhizome pieces in the fermentation vat packing cost to produce fermented black germinal fragments;
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In the step 6, 500 to 800 ml of the fermentation liquid is re-sprayed to the germinated fermented rhizome pieces per 1 kg of the germinated fermented rhizome pieces opened by sealing the container made of the sealed stainless steel, and then sealed,
In the step 7, the sealed container having the germinated safflower flakes embedded therein is put in a fermentation packing ratio and re-fermented at 30 to 45 ° C for 20 to 24 hours,
The step 8 is a step of re-suspending the germinated fermented soybean flakes in the fermentation vat packing ratio at 50 to 85 ° C. for 120 to 144 hours to produce fermented black germinal flakes,
A method for producing a fermented black lotus root piece.
7. The method of claim 6, wherein after step 8,
Drying the fermented black rhomboid pieces by cold air and cold drying (step 9); And
(Step 10) of fermenting the fermented black rhyolite fragments having been subjected to the cold air low temperature drying step in the aging drying chamber;
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The step 9 is a step of drying the fermented black rhomboidal fragments at a temperature of 30 to 45 ° C for 20 to 24 hours in cold air,
Wherein the fermented black rhyolite pieces having been subjected to the cold air-low temperature drying step are aged at 45 to 50 DEG C for 240 to 480 hours in an aging drying chamber,
Preparation method of Fermented Black Lotus root
A fermented black rhyolite composition produced by the method of any one of claims 1 to 7.

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