KR20230157563A - Fermented rice using wild plants - Google Patents

Abstract

The present invention relates to enzyme rice prepared by mixing wild wild grass enzymes fermented from selected wild wild grasses with powdered grains, powdered enzyme grains, or one selected from the group consisting of powdered enzyme sprouted grains, etc. For 100 parts by weight of one type selected from grains, powdered enzyme grains, or powdered enzyme-germinated grains, 15 to 20 parts by weight of wild herb enzyme solution, and juice of one or more of mulberry fruits, pears, peaches, apples, and grapes. Provided is a fermented wild vegetable rice, which is manufactured by mixing 3 to 10 parts by weight of the concentrated first concentrate and 0.3 to 10 parts by weight of the first extract, which is a stevia extract.

Description

Fermented rice using wild plants}

The present invention relates to fermented wild wild grass rice, and more specifically, is manufactured by mixing wild wild grass enzymes fermented from each of the selected wild grasses with powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains, etc. It's about fermented wild vegetable fermented rice.

The food industry is recognizing the limitations of the existing market and is strengthening product development toward functional foods. Consumers' consumption of functional foods continues to increase due to increased income and increased interest in health, leading to increased demand from food companies and consumers. As a result, the functional food market continues to grow. However, along with increased interest, many problems are appearing, the biggest problem being that functional foods are produced without efficacy verification or specific scientific investigation.

In addition, changes in the dietary environment due to economic growth and westernization of the diet are known to be the main causes of coronary artery disease, degenerative brain disease, high blood pressure, diabetes, and cancer, and various dietary treatments are recommended to prevent them, so in this respect, domestic Much attention is needed in research on the efficacy of functional materials using traditional foods to enhance health functions. However, in Korea, scientific mechanism research on functional food ingredients using traditional foods is still insufficient.

Korea has traditional foods such as kimchi, soybean paste, red pepper paste, traditional tea, ginseng, and garlic products that can be marketed in the global functional food market. Recently, the ingredients of traditional foods such as capsaicin (red pepper ingredient), peptides (red pepper paste, soybean paste), and flavonoids have been introduced. Many results have been published showing that various foods, including traditional foods, such as (soybeans, etc.), polyphenols (tea ingredients), saponin (ginseng), and allicin (garlic) have various functionalities.

In this way, traditional fermented foods are economical foods with excellent food storage properties, ensuring preservation and hygienic stability, and have the potential to be efficiently used as food resources. Recently, the search for useful substances with tertiary functional food effects in fermented foods and the fermentation metabolism have been conducted. Research is actively underway and new positive effects on health and physiology are being shown.

As interest in domestic edible plant resources increases, many research results on physiologically active substances are being reported, but the development of them as food is still insufficient. Accordingly, they grow wild in the mountains and fields of Korea and are cultivated depending on their value. Food development using functional ingredients from available edible plant resources is believed to be very necessary for the expansion of food resources, the rural economy that creates high added value, and the improvement of human health.

Accordingly, it fully satisfies the various tastes that differ depending on the age or class of the consumer, and due to changes in the eating habits of the majority of consumers due to the recent wellness craze, it is better to strengthen the body's immunity rather than simply receiving nutrients by consuming supplements. People want to strengthen their health and consume supplements suited to their constitution. As various wild and wild herb enzyme solutions are added to meet the changing eating habits of these consumers, the need for functional health supplements that can be consumed along with grains is emerging. .

1. Republic of Korea Patent No. 10-1156763 (registration date: June 8, 2012) 2. Republic of Korea Patent No. 10-1338929 (registration date: December 3, 2013) 3. Republic of Korea Patent No. 10-1751788 (registration date: June 22, 2017)

The purpose of the present invention is to improve preference by fermenting various wild and wild herbs containing natural nutrients under conditions such as specific sugar content and fermentation period, so that they can be consumed together with powdered grains while containing a large amount of useful microorganisms. The goal is to provide wild and wild vegetable enzyme rice that anyone can easily consume.

One embodiment of the present invention for achieving the above object is to mix one selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains, wild wildflower enzyme solution, first concentrate, and first extract, and then dry them into powder. We provide fermented wild and wild vegetable fermented rice.

Meanwhile, the grains are selected from one or more of black beans, black sesame seeds, barley, oats, yellow beans, brown rice, glutinous brown rice, black rice, rice bran, mail, sesame seeds, stone beans, coix radish, millet, sorghum rice, perilla seed, and whole wheat. After washing, drying, and heating, selected grains are powdered individually and then mixed to provide enzyme rice made from wild wild herbs.

On the other hand, the above-mentioned wild herbs include plantain leaves, chamnamul leaves, bigeum shoots, tangerine shoots, stone tree shoots, bisurigi, mulberry leaves, pinata leaves, dandelion root, lemon balm leaves, bellflower root, deodeok, hawthorn, thistle, dandelion leaves, mugwort leaves, eucalyptus, shepherd's purse, and eggplant. , Swiss chard stems, burdock, bamboo shoots, magnolia petals, chrysanthemum petals, leather tree leaves, pumpkin, gourd fruit, round stems, knuckles, chives, onions, broccoli, sorrel leaves, mugwort leaves, rock pine powder, pine shoots, sycamore leaves, dolsangat. , chili pepper, barley shoot, cucumber, whole wheat sprout, arrowroot, water parsley, lotus root, lotus leaf, jujube, blueberry, aronia fruit, pomegranate, fig fruit, persimmon fruit, bokbunja, quince, cherry fruit, chicory root, chazugi, Mugwort leaves, perilla leaves, beet root, carrots, bitter gourd roots, sweet potatoes, dried radish greens, yacon tuberous roots, shiitake mushrooms, tree tomato fruits, barley shoots, cherry blossom apple fruits, peaches, apples, plum tree fruits, green plums, apricot trees. Select one or more of the following: fruit, cornelian cherry, rapeseed, lettuce, kale leaf, allium hooker, baby cucumber fruit, ginger root, garlic, green onion, green pepper, Japanese pepper leaf, butterbur, goji berry, and aloe leaf. Wild grasses are washed, dried and fermented, and selected individual wild grasses and sugar are mixed at a weight ratio of 1:0.5 to 1.5, followed by a natural fermentation process to produce wild wild grass enzyme solution, and one or more wild grasses selected for the wild wild grass enzyme rice We provide wild vegetable enzyme rice that is used by individually adding and mixing wild wild vegetable enzyme solution that has been fermented individually.

Meanwhile, in producing the wild and wild herb enzyme solution, bamboo cut to a predetermined length is washed and dried and then immersed in salt water with a concentration of 0.1 to 2% by weight to produce pickled bamboo that is aged for 3 to 5 days, In the fermentation process of selected wild grasses, 10 to 20 parts by weight of pickled bamboo is added to 100 parts by weight of wild grasses to provide enzyme rice.

Meanwhile, instead of the bamboo, we provide fermented wild vegetable rice using roasted and then cooled coffee beans.

Meanwhile, instead of the above-mentioned bamboo, yellow-lily wood cut to a length of 5 to 10 cm with the outer bark removed was freeze-dried so that the moisture content was less than 5% by weight, and then the dried yellow-lily wood was heated in a double boiler to extract filtered onion juice and Mature yellow-lily wood is manufactured by immersing it in an immersion solution in which salt water with a concentration of 0.1 to 2% by weight is mixed at a weight ratio of 1:1.2-1.8 and aged for 3 to 5 days. During the fermentation process of selected wild wild grasses, 100 weight of wild wild grasses are added. We provide wild herb enzyme rice in which 10 to 20 parts by weight of mature lily trees are added per part.

Meanwhile, the first concentrate provides wild herb enzyme rice using fruit juice or a concentrate obtained by concentrating the juice of one or more of mulberry fruits, pears, peaches, apples, and grapes.

Meanwhile, the first extract is a mixture of one or two or more selected from stevia extract, licorice extract, gamcha extract, and thaumatin extract, and the additive is any one or more selected from honey, maple syrup, molasses, xylitol, and erythritol. We provide enzyme rice made with wild wild herbs mixed with .

On the other hand, when producing fermented wild vegetable rice, lactic acid bacteria powder is further included, and Ewha Womans University's lactic acid bacteria powder provides wild vegetable enzyme rice using any one selected from Cheongguk enteric bacteria, Hwanggok bacteria, or both Cheongguk enteric bacteria and Hwanggok bacteria.

Meanwhile, the additive provides fermented wild vegetable rice using Himalayan salt.

Meanwhile, the powdered grain is ground sweet persimmon or pumpkin and mixed with filtered secondary extract, chitosan or saponin, and purified water at a weight ratio of 0.3 ~ 0.5: 0.2: 1 ~ 5 to prepare a mixed extract, and then stored at 50 ~ 60℃. After maturing for 12 to 24 hours, the grains are soaked in the aqueous mixed extract for 8 hours, then the grains are dried and powdered.

Meanwhile, instead of the second extract, dried corn grains, corn stalks, and purified water were mixed in a weight ratio of 1:1~3:3~5, heated at 95~100°C for 5~10 hours, and then extracted. We provide fermented wild vegetable rice using the third extract, which is mixed with water that has been steeped in corn silk for 5 hours at 100℃ at a weight ratio of 0.5~1:1, heated at 95~100℃ for 5~8 hours, filtered, and concentrated under reduced pressure. do.

The wild herb enzyme of the present invention is rich in the nutrients of various wild grasses, and is powdered grain so that it can be consumed as a meal replacement due to the effect of promoting metabolism, excreting impurities, improving body fat, and decomposing active oxygen. We manufacture wild wild herb enzyme rice in the form of powder, etc., and it contains a large amount of useful microorganisms compared to existing wild wild herb enzymes, so it is quickly absorbed into the human body and is effective in improving the constitution. In addition, the unique bitter taste of wild wild grass is reduced, making it a powder. By mixing ingredients such as roasted grains, it is possible to provide fermented wild vegetable rice with improved preference.

In order to achieve the object of the present invention, the present invention produces enzyme rice made by mixing wild wild vegetable enzyme solution, concentrate, and extract selected from powdered grains, powdered enzyme grains, or powdered enzyme sprouted grains. I do it.

Specifically, for 100 parts by weight of one type selected among powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains, 15 to 20 parts by weight of wild field enzyme solution, 3 to 10 parts by weight of the first concentrate, and 0.3 to 1 part of the first extract. Wild herb enzyme rice prepared by mixing 10 parts by weight is prepared.

The wild field enzyme rice of the present invention is made by mixing one type selected from powdered grains, powdered enzyme grains, or powdered enzyme germinated grains with wild field enzyme solution, first concentrate, first extract, etc., followed by drying process, powder process, and sterilization. It is packaged after going through a process, and the powder itself can be ingested, mixed in an edible liquid such as water, or manufactured in a pill-like form, allowing the fermented wild herb rice to be consumed as desired.

The grains are selected from one or more of black beans, black sesame seeds, barley, oats, yellow beans, brown rice, glutinous brown rice, black rice, rice bran, mail, sesame seeds, stone beans, coix radish, millet, sorghum rice, perilla seed, and whole wheat, and washed. The dried, heated and powdered grains are powdered individually and then mixed for use.

The above grains are powdered and used directly for enzyme rice of wild herbs, or the selected grains are individually selected and inoculated with one or more of Cheongguk Enteric Bacillus, Aspergillus Aspergillus, and Hwanggeuk Bacillus, and then fermented for 20 to 34 hours at a culture temperature of 30 to 40°C, Use dried and ground enzyme grains prepared by powdering them.

The powdered enzyme grains are inoculated at a concentration of 2-5% lactic acid bacteria, mixed with 10-20 parts by weight of the selected grains for 100 parts by weight of the lactic acid bacteria culture cultured for 24 hours at 35°C, fermented through anaerobic culture, and then dried. In particular, enzyme grains are produced by freeze-drying, pulverizing, and powdering.

In addition, germinated grains can be used by germinating the above-mentioned grains. In this case, the washed, dried, heated and powdered germinated grains are individually powdered and then mixed to produce enzyme grains that are inoculated and cultured with the above-mentioned fermentation bacteria. Enzyme-germinated grains prepared in the same manner as the method can be used.

In addition, powdered enzyme grains or powdered enzyme-germinated grains can be mixed with powdered grains, and in this case, the powdered grains and powdered enzyme grains or powdered enzyme-germinated grains are mixed at a ratio of 1:0.8~. It is used by mixing at a weight ratio of 1.2.

In addition, it has the effect of suppressing fat absorption and excreting waste products, which helps with weight management, increases immunity by producing natural antibiotics, and Lactobacillus, which has an excellent ability to remove intestinal toxins, and inhibits E. coli by producing antibiotics while inhabiting the large intestine. Bifidobacterium, Streptococcus, which improves digestion, Chrysanthemum fungus, which plays a role in breaking down one substance and converting it into a new substance, Chrysanthemum fungus, which has strong starch saccharification and protein decomposition power, improves blood circulation by preventing the accumulation of waste products that block blood vessels. Lactic acid bacteria powder mixed with natto bacteria, which promotes anti-cancer effects, and one or more of kimchi mixed lactic acid bacteria, which suppresses cell aging and helps the movement of digestive substances in the intestines, can be additionally included and used in the production of enzyme rice from wild vegetables.

The lactic acid bacteria powder is used in an amount of 0.05 to 5 parts by weight based on 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains.

In addition, instead of the lactic acid bacteria powder, 1 to 5 parts by weight of Cheonggukjang powder can be used per 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains.

In addition, the above-mentioned wild herbs include plantain leaves, chamnamul leaves, bigeum shoots, tangerine shoots, sycamore shoots, bisurigi, mulberry leaves, pinata leaves, dandelion root, lemon balm leaves, bellflower root, deodeok, hawthorn, thistle, dandelion leaves, mugwort leaves, eucalyptus, shepherd's purse, and eggplant. , Swiss chard stems, burdock, bamboo shoots, magnolia petals, chrysanthemum petals, leather tree leaves, pumpkin, gourd fruit, round stems, knuckles, chives, onions, broccoli, sorrel leaves, mugwort leaves, rock pine powder, pine shoots, sycamore leaves, dolsangat. , chili pepper, barley shoot, cucumber, whole wheat sprout, arrowroot, water parsley, lotus root, lotus leaf, jujube, blueberry, aronia fruit, pomegranate, fig fruit, persimmon fruit, bokbunja, quince, cherry fruit, chicory root, chazugi, Mugwort leaves, perilla leaves, beet root, carrots, bitter gourd roots, sweet potatoes, dried radish greens, yacon tuberous roots, shiitake mushrooms, tree tomato fruits, barley shoots, cherry blossom apple fruits, peaches, apples, plum tree fruits, green plums, apricot trees. Select one or more of the following: fruit, cornelian cherry, rapeseed, lettuce, kale leaf, allium hooker, baby cucumber fruit, ginger root, garlic, green onion, green pepper, Japanese pepper leaf, butterbur, goji berry, and aloe leaf. After washing, drying and fermenting the wild grasses, the wild grass enzyme solution is prepared. When preparing the wild wild grass enzyme rice, the wild grass enzyme solution obtained by individually fermenting one or more selected wild grasses is individually added and mixed.

A fermentation process of drying the selected wild herb and natural fermentation by mixing the selected wild herb with sugar at a ratio of 1:0.8 to 1.2, and maturing the wild herb fermented liquid obtained through the fermentation process. Use .

When collecting the wild wild grasses, it is preferable to naturally collect wild wild grasses grown in places free from contamination by pesticides and chemical fertilizers, or to use wild wild grasses grown in eco-friendly organic farming.

It is desirable to collect and use wild grasses using young shoots in spring (April to May), as they have excellent medicinal effects, and wild grasses using leaves and twigs, which symbolize strength, are collected in summer (6 months). ~August), and raw materials using fruits and roots are collected in the fall (September~November) when they contain the most nutrients to achieve maximum effect in the soaking and fermentation stages. .

In the method for producing wild grass enzyme solution of the present invention, raw sugar, which is the sugar used to produce the wild grass enzyme solution, refers to unrefined sugar, and compared to fermentation using refined sugar, the scent and characteristics of wild wild grass are compared to fermentation using refined sugar. It was possible to produce it with an enzyme that not only maximized the quality but also had improved palatability.

Although the raw sugar is used in the fermentation process of the selected wild and wild grass, there is almost no raw sugar component in the finished enzyme. This is because the molecules are converted into the monosaccharides glucose and fructose by the action of enzymes possessed by fermentation microorganisms. Therefore, in the present invention, raw sugar is not simply used as a sweetener, but the extract is extracted from wild wild plants through osmotic pressure.

In addition, after fermenting wild wild grasses at room temperature and maturing them for 12 months, it is advisable to store them in a low temperature storage of 0 to 4°C or in a refrigerator. The finished product is aged for 12 months and stored in the refrigerator, and the shelf life of the product is limited to one year under refrigerated storage.

In addition, in the method for producing a wild and wild herb enzyme solution of the present invention, the filtered wild and wild grass enzyme solution after fermentation is diluted with water at a weight ratio of 1:5 to 1:8 and fermented at 4 to 10° C. for 3 to 5 days. It can be included.

The wild and wild herb enzyme solution produced through the process of diluting with water and fermenting at low temperature as described above completely decomposes even the trace amounts of raw sugar remaining in the enzyme solution, and the number of effective microorganisms is further increased, which not only improves various immune functions in the body. , it has the advantage of improving the taste and flavor compared to the enzyme before low-temperature fermentation.

The wild herb enzyme solution of the present invention is manufactured so that various components are not destroyed or neutralized due to the interaction of the added wild herb ingredients, so that the excellent herbal ingredients and various nutrients contained in the wild herb raw materials remain in a state suitable for absorption into the body, and the number of useful microorganisms is maintained. It can be further enhanced to have beneficial effects in the body and improve various immune functions. The enzyme solution from wild wild greens can not only be consumed as tea by adding water, but also can be added when cooking various foods to enhance the taste of food due to the subtle scent of wild wild greens and provide excellent pharmacological effects.

In addition, the first wild herb powder obtained by individually washing, drying and powdering the selected wild herb material among the above wild herb materials or the second wild herb powder obtained by individually washing, drying, heating and powdering the wild herb material can be added to the production of wild wild herb rice. there is.

The first field herb powder is used by mixing 0.5 to 5 parts by weight per 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains, and the first field herb powder is mixed with milk. is mixed at a weight ratio of 1:0.3 to 0.5, inoculated with lactic acid bacteria, fermented, and powdered to produce fermented powder. In this case, one type selected from powdered enzyme grains or powdered enzyme-germinated grains is used. It can be used by mixing 0.5 to 5 parts by weight of the first fermented field herb powder per part by weight.

In addition, the second field herb powder is manufactured by further including a heating process in the manufacturing process of the first wild field herb powder, and is composed of 100 weight of one type selected from the powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains. It is used by mixing 0.5 to 5 parts by weight of the second wild and wild herb powder, and the second wild and wild herb powder is mixed with milk at a weight ratio of 1:0.3 to 0.5, inoculated with lactic acid bacteria, and then fermented and powdered. The powder is manufactured and used, and at this time, 0.5 to 5 parts by weight of the fermented powder of the second field herb powder can be mixed with 100 parts by weight of one type selected from powdered enzyme grains or powdered enzyme-germinated grains.

In addition, in preparing the wild herb enzyme solution, bamboo cut to a predetermined length is washed and dried, then immersed in salt water with a concentration of 0.1 to 2% by weight, and aged for 3 to 5 days to produce pickled bamboo, In the fermentation process of selected wild grasses, 10 to 20 parts by weight of pickled bamboo is added to 100 parts by weight of wild grasses to provide enzyme rice.

The bamboo is immersed in salt and the pickled bamboo is used in the fermentation process of the wild grass enzyme solution. During the fermentation process of the wild grass, the active ingredients of the bamboo are discharged together with the salt that has penetrated the bamboo and are mixed with the wild grass enzyme solution. During the fermentation process of the wild grass, the salt This allows fermentation to proceed smoothly without spoilage occurring.

In addition, sea salt or fermented salt can be used as salt in the salt water for immersing the bamboo, and the fermented salt is mixed with 1 to 10 parts by weight of microbial fermentation broth with respect to 100 parts by weight of sea salt, and given a temperature of 35 to 37 ° C. After going through an aerobic fermentation process for ~4 days, a temperature of 14~16℃ is applied, an anaerobic fermentation process is carried out for 3~4 days, and it is manufactured by maturing in nature for 25~35 days.

In addition, for 100 parts by weight of fermented bamboo produced after the above fermentation process, 150 to 200 parts by weight of purified water and 1 to 5 parts by weight of honey were placed in a container and heated to 20 to 80% of the total initial weight to obtain a liquid. The temperature is lowered to 25-40℃, and the obtained liquid and rice bran enzyme are mixed at a weight ratio of 1:0.03-0.5, placed in a microbial incubator, and fermented for 2-5 days at 30℃ or lower to prepare fermented bamboo liquid. Wild herb enzyme rice is produced by mixing 3 to 15 parts by weight of fermented bamboo liquid with 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains.

In addition, instead of the above-mentioned bamboo, roasted and then cooled coffee beans can be used to use pickled coffee beans or fermented coffee beans, and the pickled coffee beans are manufactured through the same manufacturing process as the above-mentioned pickled bamboo, and the same manufacturing process as the fermented bamboo is used. While manufacturing fermented coffee beans through the process, fermented coffee bean liquid that has gone through the same process as the fermented bamboo liquid can be manufactured and used in the production of wild vegetable enzyme rice.

In addition, instead of the above-mentioned bamboo, yellow-lily wood cut to a length of 5-10 cm with the outer bark removed was freeze-dried so that the moisture content was less than 5% by weight, and then the dried yellow-lily wood was heated in a double boiler to extract filtered onion juice and Mature yellow-lily wood is manufactured by immersing it in an immersion solution in which salt water with a concentration of 0.1 to 2% by weight is mixed at a weight ratio of 1:1.2-1.8 and aged for 3 to 5 days. During the fermentation process of selected wild wild grasses, 100 weight of wild wild grasses are added. We provide wild herb enzyme rice in which 10 to 20 parts by weight of mature lily trees are added per part.

The yellow-lily tree is known to contain a large amount of antibacterial ingredients, and the yellow-lily tree is immersed in a immersion solution mixed with onion juice and salt water to produce a mature yellow-lily tree. The active ingredients, etc., are released together with the salt water and mixed with the wild herb enzyme solution for maturation.

In addition, in the process of fermenting the wild wild grass, the above-mentioned pickled bamboo and aged yellow lily can be mixed and added, and at this time, 10 to 20 of the pickled bamboo and aged yellow lily are mixed at a weight ratio of 1: 1 to 1.5 for 100 parts by weight of wild wild grass. The weight is input.

In addition, the first concentrate is used by individually mixing the first concentrate in which the juice of any one or more of mulberries, pears, peaches, apples, and grapes is concentrated, with wild wild vegetable enzyme rice.

The first concentrate of the selected fruit is rapidly cooled at -25-40℃ for 36-48 hours, rapidly thawed in boiling water at 100℃, extracted with a juicer, and then concentrated under reduced pressure to 20-40 Brix to produce the resulting concentrate. .

In addition, the first extract uses stevia extract, and the stevia (Stevia rebaudiana) is a perennial plant belonging to the Asteraceae family. The stevia leaves used in the extract contain substances such as stevioside and rebaudioside. It contains a large amount of sweetening ingredients, so it can be used as a natural sweetener. In addition to the stevia extract, one type selected from natural sweeteners such as licorice extract, persimmon tea extract, tomatine extract, honey, maple syrup, molasses, xylitol, and erythritol. A mixture of two or more types can be used.

The manufacturing process of the stevia extract is prepared by mixing 0.1 to 5 parts by weight of stevia leaves with 100 parts by weight of purified water, heating at 70 to 90 ° C. for 3 to 6 hours, and then filtering to obtain a stevia extract.

In addition, sugared kelp powder is prepared by immersing the kelp in a double boiler with a weight ratio of the stevia extract and water prepared above in a water bath of 40 to 80:100, followed by drying and pulverizing the dried kelp powder. Wild herb enzyme rice can be manufactured by further including 0.5 to 5 parts by weight of sugared kelp powder per 100 parts by weight of a selected type of refined enzyme grain or powdered enzyme-germinated grain.

Additionally, salt is used as the additive, and in particular, Himalayan salt can be used.

The above-mentioned Himalayan salt is not a type of salt produced by evaporation of existing seawater and burning processing such as bamboo salt, but is salt in a natural state mined from an underground mine about 2000 m deep in a mine in an alpine region of Himalia, and was created approximately 350 million years ago. It is a natural salt created by crystallizing seawater from the Himalayan Teschi Sea. Compared to conventional salt, it is rich in various minerals and contains an abundance of iodine, which can be said to be the root of the taste of kelp, and has a feeling that envelops the inside of the mouth when taken. It is a high-quality crystal with a mild taste.

In addition, the powdered grain is ground sweet persimmon or pumpkin and mixed with a filtered liquid second extract, chitosan or saponin, and purified water at a weight ratio of 0.3 ~ 0.5: 0.2: 1 ~ 5 to prepare a mixed extract, then 50 ~ After maturing at 60℃ for 12 to 24 hours, the grains are soaked in the aqueous mixed extract for 8 hours, and then the grains are dried and powdered.

Among the powdered grains, the selected raw grains are washed, dried, and heated, and the grains are immersed in the second extract, and then the filtered grains are dried and pulverized. Alternatively, the selected raw grains are washed, dried, and heated. Powdered grains are prepared by immersing the milled and powdered grains in the second extract, drying and pulverizing the filtered grains, and powdering them.

In addition, instead of the second extract, dried corn grains, corn stalks, and purified water were mixed at a weight ratio of 1:1~3:3~5 and heated at 95~100°C for 5~10 hours, and then extracted. We provide fermented wild vegetable rice using the third extract, which is mixed with water that has been steeped in corn silk for 5 hours at 100℃ at a weight ratio of 0.5~1:1, heated at 95~100℃ for 5~8 hours, filtered, and concentrated under reduced pressure. do.

In the same manner as the method of immersing the powdered grains in the second extract, the powdered grains are immersed in the third extract to produce powdered grains containing various active ingredients in addition to the active ingredients of the grain itself.

In addition, in addition to powdered grains, powdered enzyme grains or powdered enzyme-germinated grains can be used as grains dried after soaking the above-mentioned second and third extracts.

In addition, the above-mentioned second and third extracts can be used by mixing the powdered grains after soaking with selected raw material grains, powdered enzyme grains, or powdered enzyme-germinated grains, as an example. After soaking the second and third extracts, dried grains and enzyme grains made by powdering the selected raw material grains are mixed and used at a weight ratio of 1:0.8 to 1.2.

Accordingly, as described above, a mixture of wild wild grass enzyme rice mixture containing one selected from among powdered grains, powdered enzyme grains, or powdered enzyme germinated grains, wild wild grass enzyme solution, first concentrate, first extract, lactic acid bacteria, and additives was prepared. At this time, if the moisture content of the wild herb enzyme rice mixture is high, it can be dried in a heat dryer or spray dryer. It can also be placed in a vacuum dryer and dried in a high vacuum of about 760 mm Hg for 8 to 12 hours. The dried enzyme rice mixture is placed in a grinding device and ground to 100 to 250 mesh to produce enzyme rice made from wild wild herbs, which are then vacuum-packed and shipped.

Hereinafter, the present invention will be described in detail through examples.

[Example 1]

After washing, drying, and heating, 100 parts by weight of black bean powder among powdered grains was mixed with 15 parts by weight of enzyme solution, 5 parts by weight of apple concentrate, and 0.5 parts by weight of stevia extract, followed by drying and pulverizing enzyme rice.

[Example 2]

In Example 1, wild vegetable enzyme rice was prepared using black soybean enzyme powder that was fermented and powdered from black beans through a drying process.

[Example 3]

In Example 1, wild herb enzyme rice was prepared using black bean enzyme germination powder that was germinated, fermented, and powdered from black beans through a drying process.

[Comparative Example 1]

After washing, drying, and heating, powdered grains were mixed with 5 parts by weight of apple concentrate and 0.5 parts by weight of stevia extract per 100 parts by weight of black bean powder, followed by drying and pulverizing a general fermented wild wild vegetable rice.

[Experimental example]

Sensory tests were conducted on the soybean paste of Examples and Comparative Examples and compared. Appearance, taste, aroma, texture, and preference of the enzyme rice made from field herbs of the Examples and Comparative Examples were evaluated by 20 adults using a 9-point rating method (1; very bad, 9; very good), and the results are as follows. It is shown in Table 1.

division Exterior taste Scent texture preference Example 1 7.5 5.9 6.2 6.8 7.0 Example 2 7.6 6.2 6.5 7.2 7.8 Example 3 8.0 7.5 6.8 7.5 8.3 Comparative Example 1 6.5 5.1 5.4 5.5 5.8

As can be seen in Table 1, it can be seen that Examples 1 to 3 of the present invention are overall superior in appearance, taste, scent, texture, and preference compared to Comparative Example 1. Meanwhile, as can be seen from the results of Comparative Example 1, it can be seen that the taste and aroma are reduced when the goat herb enzyme is not used. In this specification, preferred embodiments of the present invention are disclosed, and although specific terms are used, they are merely used in a general sense to easily explain the technical content of the present invention and aid understanding of the invention, and do not define the scope of the present invention. It is not intended to be limiting. It is obvious to those skilled in the art that in addition to the embodiments disclosed herein, other modifications based on the technical idea of the present invention can be implemented.

Claims (10)

For 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains, select 15 to 20 parts by weight of wild field enzyme solution, mulberry fruit, pear, peach, apple, or grape. Fermented fermented rice produced by mixing 3 to 10 parts by weight of the first concentrate, which is concentrated fruit juice, and 0.3 to 10 parts by weight of the first extract, which is a stevia extract. According to paragraph 1,
The grains are selected from one or more of black beans, black sesame seeds, barley, oats, yellow beans, brown rice, glutinous brown rice, black rice, rice bran, mail, sesame seeds, stone beans, coix radish, millet, sorghum rice, perilla seed, and whole wheat, and washed. Sanyacho enzyme rice, characterized in that it is dried, heated and powdered grain. According to paragraph 1,
Powdered enzyme grains or powdered enzyme-germinated grains can be mixed with powdered grains, and in this case, the powdered grains and powdered enzyme grains or powdered enzyme-germinated grains are used in a weight ratio of 1:0.8 to 1.2. Wild herb enzyme rice, characterized in that it is used by mixing. According to paragraph 1,
The above-mentioned wild herbs include plantain leaves, chamnamul leaves, geumsun, tangja, stone tree shoots, bisurigi, mulberry leaves, linden leaves, coriander root, lemon balm leaves, bellflower root, deodeok, hawthorn, thistle, dandelion leaves, mugwort leaves, eucalyptus, shepherd's purse, eggplant, Swiss chard. Stem, burdock, bamboo shoot, magnolia petal, chrysanthemum petal, leather tree leaf, pumpkin, gourd fruit, round root, head, leek, onion, broccoli, bow leaf, mugwort leaf, rock pine powder, pine shoot, sycamore leaf, dolsangat, chilsun. , barley shoot, cucumber, whole wheat sprout, arrowroot, water parsley, lotus root, lotus leaf, jujube, blueberry, aronia fruit, pomegranate, fig fruit, persimmon fruit, bokbunja, quince, cherry tree fruit, chicory root, chazugi, mugwort leaves. , perilla leaf, beet root, carrot, saltpeter root, sweet potato, dried radish, yacon tuber root, shiitake mushroom, tree tomato fruit, barley shoot, cherry blossom apple fruit, peach, apple, plum tree fruit, green plum, apricot tree fruit, Select one or more of Cornus officinalis, rapeseed, lettuce, kale leaves, allium hookeri, baby cucumber fruit, ginger root, garlic, green onion, green pepper, Sancho leaves, butterbur, goji berry, and aloe leaves, and each selected wild and wild plant. Wild vegetable enzyme rice, characterized in that wild vegetable enzyme solution is produced after washing, drying, and fermentation. According to paragraph 1,
It further comprises a first wild herb powder obtained by individually washing, drying and powdering selected wild herb materials from among the wild herb materials, or a second wild herb powder obtained by individually washing, drying, heating and powdering the selected wild herb material,
The first field herb powder is used by mixing 0.5 to 5 parts by weight per 100 parts by weight of one type selected from powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains,
The second field herb powder is manufactured by further including a heating process in the manufacturing process of the first wild field herb powder, and is produced by 100 parts by weight of one type selected from the powdered grains, powdered enzyme grains, or powdered enzyme-germinated grains. The second wild and wild herb powder is used by mixing 0.5 to 5 parts by weight of wild wild herb powder. According to clause 5,
The first or second field herb powder and milk are mixed at a weight ratio of 1:0.3 to 0.5, inoculated with lactic acid bacteria, fermented, and powdered to produce the first or second field herb powder. , wherein 0.5 to 5 parts by weight of the first fermented wild herb powder or the second fermented wild herb powder is mixed for 100 parts by weight of a selected type of powdered enzyme grain or powdered enzyme-germinated grain. Enzyme rice. According to paragraph 1,
In preparing the wild and wild herb enzyme solution, bamboo cut to a predetermined length is washed and dried and then immersed in salt water with a concentration of 0.1 to 2% by weight to produce pickled bamboo that is aged for 3 to 5 days. The selected wild and wild herb is used to prepare pickled bamboo. Fermentation process of wild vegetable enzyme rice, characterized in that 10 to 20 parts by weight of pickled bamboo is added per 100 parts by weight of wild vegetable. In clause 7,
In the salt water for immersing the bamboo, sea salt or fermented salt can be used. The fermented salt is mixed with 1 to 10 parts by weight of microbial fermentation broth for 100 parts by weight of sea salt, and given a temperature of 35 to 37 ° C. to 3 to 4 times. Fermentation process is performed by aerobic fermentation for one day, followed by anaerobic fermentation for 3 to 4 days at a temperature of 14 to 16 degrees Celsius, followed by fermentation in nature for 25 to 35 days. In clause 7,
For 100 parts by weight of fermented bamboo produced after the above fermentation process, 150 to 200 parts by weight of purified water and 1 to 5 parts by weight of honey were placed in a container and heated to 20 to 80% of the total initial weight to obtain a liquid, and then the temperature was adjusted. Lowered to 25-40℃, then mixed with the obtained liquid and rice bran enzyme at a weight ratio of 1:0.03-0.5, placed in a microbial incubator and fermented for 2-5 days at 30℃ or lower to prepare fermented bamboo liquid. Wild herb enzyme rice, characterized in that 3 to 15 parts by weight of fermented bamboo liquid is mixed with 100 parts by weight of one type selected from grains, powdered enzyme grains, or powdered enzyme sprouted grains. According to paragraph 1,
In the preparation of the above-mentioned field herb enzyme solution, the yellow-lily tree cut to a length of 5-10 cm with the outer bark removed is freeze-dried so that the moisture content is less than 5% by weight, and then the dried yellow-lily tree is heated in a double boiler to extract the filtered onion juice and Mature yellow-lily wood is manufactured by immersing it in an immersion solution in which salt water with a concentration of 0.1 to 2% by weight is mixed at a weight ratio of 1:1.2-1.8 and aged for 3 to 5 days. During the fermentation process of selected wild wild grasses, 100 weight of wild wild grasses are added. Wild herb enzyme rice, characterized by adding 10 to 20 parts by weight of aged lilywood per part.