KR20190051137A - Hydrogen water of solubility in water grain fermentation conjugated activity enzyme liquid and manufacturing method therof - Google Patents

Abstract

The present invention relates to a mixed aqueous solution of hydrolyzed enzyme and a method for preparing the same, comprising: a non-contaminated water preparation step of preparing water after distillation and sterilization; A step of preparing a strain to prepare strains having as main strains lactic acid bacteria involved in fermentation; A cereal concentrate composition step for concentrating and extracting cereals involved in enzyme activation by a vacuum low temperature (60 ~ 70 ° C) concentrator; Culturing the beneficial microorganism by mixing the non-contaminated water and the cereal concentrate, injecting the seeds into the airtight closed container, aging at 35-37 ° C for 5-7 days, and cultivating the beneficial bacteria; In this incubation step, when the yeast is fed with sugar and grains concentrated extract, the enzymes that are sparged to break down are mixed and activated by aging for 3-7 days at 35 ~ 37 ℃ (temperature equivalent to body temperature) Wherein the hydrolyzed complex active enzyme solution is prepared by adding 10% of the amount of hydrogen peroxide in step (a).
According to the present invention, a variety of beneficial microorganisms cooperate with each other to ferment a variety of organic materials, produce beneficial substances such as antioxidants, and reduce active oxygen, In addition, beverages, as well as meat, brown rice and natural products, such as water soluble chitosan grain fermentation complex active enzyme solution by the action of soft and digestion absorption rate is increased by diabetes, adult diseases, aging, can help with disease.

Description

TECHNICAL FIELD The present invention relates to a method for producing a hydrolyzed complex active enzyme solution and a method for preparing the same,

The present invention relates to a method for preparing a complex active enzyme solution of hydrogen peroxide which comprises preparing a liquid fermented complex active enzyme liquid by using hydrogenated water and blending it into a liquid phase, and more particularly, to a process for cultivating a fermented microorganism into cereal by using hydrogen peroxide And a method for producing the same, which is capable of contributing to the health promotion of the human body by drinking the same and utilizing the liquid fermented complex active enzyme solution produced in the fermentation process, .

In general, an enzyme is a complex protein that catalyzes a biochemical reaction that takes place during a metabolic process.

In other words, enzymes are essential for life, and are substances that control most of the chemical reactions that occur in complex integrations in animal plant microorganisms.

These enzymes can be broadly classified into general enzymes and complex active enzymes. The general enzymes are digestive enzymes that are involved in digestion, excretion, absorption of nutrients, etc., based on the human body, and nutrients taken for life- Peripheral nerves, autonomic nerves, various hormone regulation, etc.); Conjugated activity enzyme refers to a group of enzymes that catalyze catalytic activity versus an inert enzyme that has lost its catalytic function. It usually refers to a liquid substance in which various kinds of beneficial microorganisms coexist. You can.

A specific artificial preparation method for such a complex water-soluble active enzyme is not well known.

Recently, as the concept of health promotion, well-being and diet has spread widely, users who are using brown rice rather than white rice have been increasing. By eating complex enzyme, it is possible to break the unique texture of brown rice, And it can maintain 10 essential nutrients such as amino acid and essential fatty acid which are unique in brown rice and can be transformed into excellent food for antioxidant, prevention and treatment of diabetes, obesity, skin beauty and constipation.

However, hydrocephalic enzymes are characterized by the fact that they cause a unique change that is accompanied by a decisive role of eliminating the toxins of our body by causing a chemical reaction by reducing the active oxygen contained in every corner of our body. . The reason can be said to be in texture.

Registered Patent No. 1705892 (Feb. 23, 2017) "Method for Producing Complex Enzyme Solution of Fermented Germinated Grain"

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned limitations of the prior art, and has been made in order to solve the above problems. An enzyme solution is cultured by using hydrogen peroxide And numerous fine dusts, nitrogen, and carbon dioxide in the body by being inhaled simultaneously with the body by using the body's hydrogen is generated naturally in the body is reduced, but only a fraction of the fact that it is. Therefore, the present invention is based on the idea that the hydrogen oxygen generated in the body is introduced into the body by introducing the generated active oxygen into the body accompanied by the hydrogen particle, The present invention aims at providing a complex water-active enzyme solution and a preparation method thereof for the purpose of bringing oxygen into contact with oxygen and reducing it to water molecules and naturally causing a reducing action to flow out of the body.

The present invention provides a method for preparing a distilled water, comprising the steps of: preparing distilled water by distilling water to prepare it as uncontaminated; Preparing a beneficial microorganism for preparing strains having a main strain of lactic acid bacteria participating in fermentation; A grain vacuum low temperature concentrated extract composition step for concentrating the grains involved in enzyme activation; Preparing a mixture of the non-contaminated water and the cereal vacuum low-temperature concentrated extract, injecting 3 to 5% of sugar and beneficial bacteria, and placing the same in a sealed container with no air flow to cultivate the beneficial bacteria; At this time, when the fermented soybean and cereal concentrate extract is to be consumed, the fermented enzyme is cultivated at 35-37 ℃ for 3 ~ 7 days to activate the complex, An active enzyme solution and a method for producing the same.

At this time, the seeds may be lactic acid bacteria such as Lactobacillus (rhamnosus, casai, acidophlus), Bifido Bacterium (breve, bifidum), Streptococcus (thermophilus) And Hwang gukyun, white germ, natto, and basophil.

The cereal concentrate is prepared by concentrating a mixture of 20% by weight of cereal and 80% by weight of purified water in a vacuum, low-pressure and no-pressure state; The above grains contain 5% by weight of germinated brown rice, 2% by weight of germinated brown rice, 2% by weight of germinated barley rice, 2% by weight of germinated rice bran, 2% by weight of germinated brown rice, 2% 2% by weight of germinated kernels, 2% by germination weight, 0.4% by weight of germinated rice germ, 0.3% by weight of germinated rice, and 0.3% by weight of germinated rice germ. Particularly, in the last step, the hydrogen particles are introduced by injecting hydrogen water and the enzyme is cultured.

According to the present invention, a variety of beneficial microorganisms cooperate with each other to ferment a variety of organic substances, and the fermentation complex active enzyme solution, which produces beneficial substances such as antioxidants in the fermentation process, have.

In addition, it can be safely eaten safely when mixed with common cereal grains by using the mixed hydrolyzed complex active enzyme solution, and it is expected that the nutrients are abundantly contained, and the efficacy such as anticancer, diabetes improvement and prevention can be expected.

In addition, the hydrolysed complex active enzyme solution enriched with hydrogen (H2) is the most abundant in humans, and it contains the brain within 10 minutes, the skin within 10 minutes, the various tissues within 20 minutes Lt; / RTI > Hydrogen (H2), which is inherent in this hydrophobic enzyme, is absorbed by each organ in the body and reacts with active oxygen, so it can be said to be a breakthrough technique in which it is converted into a water molecule and discharged through reduction action. .

1 is a flow chart showing a method for producing a complex hydrolyzed enzyme solution according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. It should be understood, however, that it is not intended to limit the embodiments according to the concepts of the present invention to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

First, the hydrolyzed complex active enzyme solution according to the present invention not only has an antioxidant function but also has a main concept of synthetic bacteria. Furthermore, it reacts with active oxygen accumulated in the human body and converts it into a water molecule by a reducing action to remove deadly active oxygen It is noted that it has an excellent function.

Antioxidant function refers to the expression of antioxidant properties. Antioxidants neutralize the harmful substances produced by harmful bacteria and help to grow beneficial bacteria.

In other words, bacterium acts to prevent harmful bacteria from living in environment where beneficial bacteria and harmful bacteria are mixed rather than directly inhibiting harmful bacteria (antibiotic action). In domestic fermented foods, garlic, ginger, Charcoal helps to support these antioxidants.

In general, it is common knowledge that microorganisms decompose organic matter and eventually turn it into an inorganic material and cause corruption.

However, synthetic bacteria are naturally occurring microorganisms such as tidal flats. They act to regenerate degradation products such as amino acids, thereby preventing the inorganicization of organic matter and preventing decay forever.

The important effect of this hydrolyzed enzyme solution can be expected to remove the active oxygen of our body, which has been difficult to treat so far.

Of course, the remaining food has been generally regarded as impossible to ferment using microorganisms due to the diversity of its contents.

For example, the use of a hydrogen-containing complex active enzyme has a remarkable effect on the elimination of odors such as river purification and fodder, especially in fermented foods in the external environment as well as the reducing action in the human body. It is being revealed.

In other words, the source of pollution is reborn as a good purification source.

It is possible to identify the difference between yogurt and kimchi in spite of the same fermented food, and consequently, the present invention has been conceived.

division Yogurt Kimchi Remarks Environment Controlled environment (hygiene, sealing) Natural environment (unsanitary, open) Penetration of harmful bacteria Sterilization process U radish Including harmful bacteria Inoculum Excellent selection of lactic acid bacteria Natural introduction bacteria Include special bacteria material Simple, uniform Various, non-uniform Variety of bacteria ferment Short-term (leading to corruption) Long-term (not corrupt) Non-mineralization of organic radish Use Once (after opening) Several times (non-contamination after opening) Suppression of proliferation of harmful bacteria

As shown in Table 1, yogurt is made in a single material in a sealed state by a kind of lactic acid bacteria, but the kimchi is made in a state open by various materials and various microorganisms.

Thus, the diversity of materials means that various microorganisms can live. Openness means that even if harmful bacteria penetrate, they can not live in the fermentation process.

In other words, it can be understood that fermented food such as kimchi is made in an environment that inhibits harmful bacteria while forming an ecosystem composed of various microorganisms (concept of bacteriostasis).

This principle allows beneficial management of microorganisms in natural ecosystems.

This means that environmentally friendly farming can create an environment where no pathogens can exist.

Long-term aging means that polymer organic matters such as proteins and carbohydrates are converted into beneficial low-molecular organic substances, but they do not change into odoriferous minerals such as ammonia and hydrogen sulfide.

For example, salted seafood uses a lot of protein such as fish, which are easy to decay and decompose and emit a large amount of odorous substances such as ammonia. However, fermented seafood fermented by aging for many years, in the process, such as amino acids and organic matter of low levels of amino acids, such as ammonia does not occur.

In other words, it does not happen that the creatures change in a form that they can use, but they lose their energy and become harmless.

On the other hand, microbial scientists have studied lactobacillus with a lot of efforts and have used yogurt as a microorganism.

Based on these results, the point of view that the proliferation of more beneficial bacteria even more than a certain degree is a problem (the concept of antibacterial) has arisen.

And modern environmental engineering is based on the concept of antibacterial. In other words, all of the organic matter in the anaerobic state without oxygen is corroded when the microorganism proliferates and turns into an inorganic matter, causing various problems. Thus, when compost is made or water pollution proceeds, it tends to be solved by supplying oxygen.

The inventors of the present invention have conceived a method for producing a hydrous complex active enzyme solution by directly applying such a natural principle.

The method for preparing the enzyme solution for cereal fermentation complex using the hydrophobic water according to the present invention is as follows.

As illustrated in Table 1, the non-polluted water preparation step (SlOO) is performed first.

The non-contaminated water preparing step (S100) is a step of preparing sterilized and uncontaminated water.

This non-polluted water means that the water is sterilized by AOP (Advanced Oxidation Process) sterilizer through the distillation apparatus and is maintained in an uncontaminated state. The reason for preparing the non-polluted water is that the polluted water hardly proliferates , And it is difficult to maintain a complex active state even if it is proliferated.

The AOP sterilizer is a commercially available sterilizer that generates an intermediate product called an OH radical and oxidizes various organic contaminants such as 253.7 nm of ultraviolet light and 184.9 nm of ozone generating wavelength It is a sterilizer in which a large amount of OH radicals are oxidized and processed in the process of photodecomposition by binding with oxygen (O ₂ ) in the air if they are generated at the same time.

Then, the seedling preparation step (S110) is performed.

The seedling preparation step (S110) is a step of preparing strains having a main species of lactic acid bacteria involved in fermentation.

Examples of the seeds utilized in the present invention include three species of Lactobacillus (rhamnosus, casai, acidophilus), two species of Bifido Bacterium (breve, bifidum), one species of Streptococcus (thermophilus) And lactic acid bacteria such as Hwang gukyun, white ginseng, natto germ, and basophil germs.

At this time, the Hwang Guk-gyun is a representative strain of Nuruk Mold, and the white ginseng is a strain in which a large amount of citric acid, aquatic acid, gluconic acid, etc. produced in the sugar is transformed from black to white, and natto bacteria are natto ), Which is a strain that synthesizes a slime called natto yarn, and the bacillus bacillus is a salt-like bacterium that exists in kimchi or seafood.

As described in the above premise, these seeds are not merely coexistent in one common environment but are artificially combined to form a kind of symbiotic colony by combining different microorganisms. In particular, The concept of antioxidants and synthetic bacteria, which are three big concepts of enzymes, is combined with the reduction of active oxygen.

Thus, when the non-contaminated water and the seeds are prepared, a grain concentrated extract formation step (S120) is performed.

The step of forming the concentrated concentrate of cereals (S120) is a step of concentrating and extracting cereals known to be involved in enzyme activation with a vacuum low temperature (60 to 70 ° C) concentrator.

In addition, the cereal concentrate is prepared by concentrating and extracting a mixture of 20 wt% of cereal and 80 wt% of purified water at a vacuum low temperature (60 to 70 ° C).

At this time, the reason for concentrating and extracting the vacuum low temperature (60 to 70 ° C) during concentration is to maximize the active ingredient of the grain, and if the temperature is below (60 ° C), the active ingredient is not easily dissipated, (60 to 70 占 폚).

In addition, the grains are mixed so as to have a total weight of 20% by mixing 10% by weight, so as to maintain the above-mentioned weight ratio with the purified water.

Thereafter, the beneficial microorganism cultivation step (S130) is performed.

The beneficial microorganism cultivation step (S130) is a step of activating and propagating seed bacteria in a culture medium.

The culture solution for culturing the above-mentioned lactic acid bacteria is a mixture of the above-described non-contaminated water and a cereal concentrate.

In this case, the preferred mixing ratio should be maintained at the ratio of non-contaminated water: grain concentrate: sugar: seed germ: 8: 1: 0.5 by volume, since the seeds can maintain a healthy state when fed with cereal concentrate and sugar to be.

The lactic acid bacteria culturing step (S130) comprises injecting the seedlings into the mixed solution, placing the seedlings in an air-tight sealed container, mixing 10% of hydrogen peroxide, and further finely decomposing the sugar- The complex is activated by aging for 3 to 7 days at 35 to 37 ° C (temperature equivalent to body temperature) to produce a complex water-in-water complex enzyme solution.

After completion of the above steps, the hydrolyzed complex active enzyme solution can be expanded in an artificial manner.

The hydrogen-complex active enzyme solution thus obtained can be used as drinking water. In this case, since the hydrogen (H2) is a fine particle and has a property of being diverged even if there is a minute gap, the hermit can be packed and stored by using an airtight container, Should be. In addition to the drinking water characteristics of hydrogenated enzymes, the brown rice is blended with the characteristics of the ten unique nutrients of brown rice, as well as the unique texture of brown rice that can maintain softness similar to white rice.

Hereinafter, examples will be described.

[Example 1]

In order to confirm the function of the hydrolytic enzyme according to the present invention in a short time, rice, brown rice, germinated brown rice, and brown rice which has been inoculated for 3 to 5 days by inoculating the complex active enzyme solution prepared by the above- (Hereinafter, referred to as "hydrogenated enzyme brown rice") were obtained from Korean Food Research Institute and the results as shown in Table 2 were obtained.

Ingredient item \ test item White rice Brown rice Germinated brown rice Hydrophobic enzyme brown rice (compared with white rice) Calories (Kcal) (per 100g) 364.62 371.24 372.87 313.4 (lower) Dietary Fiber(%) 0.25 1.14 1.28 8.5 (34 times) Vitamin B1 (mg / 100g) 0.06 0.35 0.20 0.55 (10 times) Vitamin B2 (mg / 100g) 0.002 0.05 0.03 0.21 (100 times) Calcium (mg / 100g) 6.61 10.0 12.71 11.33 Ashes (%) 0.34 1.30 1.34 1.40 (4 times) Phosphorus (mg / 100 g) 77.25 267.0 255.61 271.11 (3 times) Number of lactic acid bacteria (number of grains / g) 0 0 0 49,000,000 Number of yeast (number of grains / g) 0 0 0 17,000,000

As shown in Table 2, it can be seen that the content of dietary fiber in the case of hydrogenated enzyme brown rice is much higher than that of normal white rice, brown rice and germinated brown rice. Dietary fiber can be used for various purposes such as hypertension, arteriosclerosis, The nutritional sciences report that it is essential for prevention and diet of cancer, and it is encouraged to consume.

In addition, the effect of the present invention can be directly confirmed by the present invention.

In addition, in the case of hydrogenated enzyme brown rice, pesticides such as furosilazole, paclobutrazole, parachion, and pendimethrin, radiation, and heavy metals such as lead, arsenic, cadmium, and mercury, It was confirmed that it was environmentally friendly and safe because it was decomposed and not detected at all. (With Korea Food Research Institute test report)

[Example 2]

In order to confirm the efficacy of the hydrolyzed complex active enzyme solution according to the present invention, 50 ml of the water-soluble chitosan complex active enzyme solution was sprayed on the sterilized pork and sterilized sweet potatoes in order of the dried, vacuum packed, Respectively.

[Sensory Test]

In order to confirm the efficacy, a sensory test was conducted on the invention sample and Comparative Examples 1 and 2. The sensory test was carried out on 30 persons, The same amount was distributed to the customers and the test subjects were separated after each 30 persons. As a result of the experiment with the personnel, the results from the texture to the digestive satisfaction reached the results shown in Table 3.

Honor Comparative Example 1 Comparative Example 2 Texture 8.4 6.4 8.1 Softness 8.5 8.0 5.6 Crumbling 8.5 8.4 5.6 color 8.4 8.4 6.0 flavor 8.3 7.9 8.1 Digestion absorption satisfaction 8.7 8.6 8.7 Overall likelihood 8.8 6.7 8.2

※ The above-mentioned sensory test was evaluated based on the score of 10 points.

As can be seen from the above Table 3, in the case of Comparative Example 1, excellent evaluation was obtained in softness, in Comparative Example 2, good evaluation was given in texture and taste, but in the remaining portions, Overall, it was rated better than frozen pork and naturally dried sweet potatoes.

[Resilience check]

The restoration time after immersing 1000 g of each of Inventive Example, Comparative Example 1 and 2 in a sufficient amount of water was measured, and the results are shown in Table 4.

Example Comparative Example 1 Comparative Example 2 Time Restored 25 minutes  2 hours 30 minutes 16 hours

As can be seen from the above restoring force test, it can be seen that the invention example is restored much faster than the first and second comparative examples.

Claims (4)

A non-contaminated water preparing step of preparing the water by distillation and sterilization without pollution;
A step of preparing a strain to prepare strains having as main strains lactic acid bacteria involved in fermentation;
A cereal concentrate composition step for concentrating and extracting grains involved in enzyme activation at a vacuum low temperature (60 to 70 ° C);
Culturing the beneficial bacteria by adding seeds and saccharides to a mixture of non-contaminated water and cereal concentrated extract;
In the process of cultivating the beneficial bacteria, when the fermented soybean and grain concentrated extract is to be fed, fermented enzymes are chilled at 35 to 37 ° C (temperature equivalent to body temperature) for 3 to 7 days. Of the total amount of the enzyme in the final step.
The method of claim 1,
The seeds may be selected from the group consisting of lactic acid bacteria such as Lactobacillus (rhamnosus, casai, acidophilus), Bifido Bacterium (breve, bifidum), Streptococcus 1 (thermophilus) Wherein the fermented complex is prepared from a fermented hydrolyzed soybean oil.
The method of claim 1,
The cereal concentrate is prepared by extracting a mixture of 20% by weight of cereal and 80% by weight of purified water with a vacuum low temperature (60 to 70 ° C) concentration extractor;
The above grains contain 5% by weight of germinated brown rice, 2% by weight of germinated brown rice, 2% by weight of germinated barley rice, 2% by weight of germinated rice bran, 2% by weight of germinated brown rice, 2% A method for manufacturing a complex enzyme solution for hydrothermally processing a fermented soybean grain cereal, comprising: 2% by weight of a sweet potato, 2% by weight of a germinated sweet potato, 0.4% by weight of germinated calamus, 0.3% by weight of germinated rice, and 0.3%
A fermented hydrolyzed complex active enzyme solution according to any one of claims 1 to 3.

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