KR20230157563A - Fermented rice using wild plants - Google Patents
Fermented rice using wild plants Download PDFInfo
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- KR20230157563A KR20230157563A KR1020220056672A KR20220056672A KR20230157563A KR 20230157563 A KR20230157563 A KR 20230157563A KR 1020220056672 A KR1020220056672 A KR 1020220056672A KR 20220056672 A KR20220056672 A KR 20220056672A KR 20230157563 A KR20230157563 A KR 20230157563A
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- wild
- weight
- enzyme
- grains
- powdered
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Abstract
본 발명은 선별된 각각의 산야초를 발효시킨 산야초 효소를 분말화된 곡물 또는 분말화된 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 등에 혼합하여 제조된 산야초 효소밥에 관한 것으로서, 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 산야초 효소액 15~20중량부, 오디열매, 배, 복숭아, 사과, 포도 중 어느 하나 이상을 선택하여 과즙을 농축시킨 제1농축액 3~10중량부, 스테비아추출물인 제1추출물 0.3~10중량부을 혼합하여 제조되는 것을 특징으로 하는 산야초 효소밥을 제공한다.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
본 발명은 산야초 효소밥에 관한 것으로서, 더욱 상세하게는 선별된 각각의 산야초를 발효시킨 산야초 효소를 분말화된 곡물 또는 분말화된 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 등에 혼합하여 제조된 산야초 효소밥에 관한 것이다.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.
식품업계는 기존 시장의 한계성을 인식하여 기능성 식품 쪽으로 제품개발을 강화하고 있는 추세이며 소비자들도 소득증대와 건강에 대한 관심증가로 기능성 식품에 대한 소비가 계속 증대되고 있어 식품업체와 소비자들의 요구가 부합되어 기능성 식품 시장은 계속해서 성장하고 있다. 그러나 관심증가와 함께 많은 문제점들도 나타나고 있는데 가장 큰 문제점은 효능검증이나 구체적인 과학적인 규명 없이 기능성 식품이 생산된다는 점이다.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.
또한 경제성장과 식생활의 서구화로 인한 식생활 환경의 변화는 관상동맥 질환, 퇴행성 뇌질환, 고혈압, 당뇨, 암 등을 일으키는 주원인으로 알려져 있으며 이를 예방하기 위한 여러 가지 식이요법들이 권장되고 있으므로 이런 측면에서 국내 전통식품을 활용한 기능성 소재에 의한 건강 기능 항진 효능 연구에 많은 관심이 요구된다. 그러나 우리나라의 경우 전통식품을 활용한 기능성 식품 소재들에 대한 과학적 기전 연구는 아직 미비한 상태이다.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.
우리나라는 세계적인 기능성 식품시장에 내세울 만한 김치, 된장, 고추장, 전통차, 인삼, 마늘제품 등 전통식품이 있으며 최근에는 전통식품의 함유성분인 켑사이신(고추성분), 펩타이드(고추장, 된장), 플라보노이드(콩 등), 폴리페놀(차 성분), 사포닌(인삼), 알리신(마늘) 등 전통식품을 포함한 여러 가지 식품에서도 여러 가지 기능성이 있다는 결과가 많이 발표되고 있다.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.
이처럼 전통 발효식품은 식품 저장성이 우수하여 보존성과 위생상 안정성이 확보되는 경제적인 식품으로 식량자원으로 효율적으로 이용 가능성이 있으며 최근에는 발효식품에서 3차 기능 식품효과가 있는 유용한 물질 탐색 및 발효대사의 연구가 활발하게 진행되고 있어 새로운 건강 및 생리 작용에 긍정적인 효과를 보이고 있다.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.
국내 식용식물자원에 대한 관심이 높아지면서 생리활성물질에 대한 많은 연구결과들이 보고되고 있으나 아직 그 자체가 식품화되어 개발되는 일은 미비한 실정이며, 이에 우리나라 산야에 야생적으로 자라고 있으며 그 가치에 따라 재배가 가능한 식용식물 자원의 기능성 성분을 활용한 식품개발은 식량자원의 확대, 고부가가치를 창출하는 농촌 경제적인 면과 인류의 건강증진을 위해 매우 필요한 일이라 사료된다.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.
이에 소비자의 연령이나 계층에 따라 상이하게 나타나는 다양한 기호를 충분히 충족시켜 주고, 최근의 웰빙 열풍으로 인해 대다수의 소비자들의 식습관의 변화로 인해 단순히 보조식품을 섭취하여 영양분을 공급받기보다는 자신의 인체에 면역력을 강화하고, 체질에 맞는 보조식품을 섭취하기를 원하는데, 이러한 소비자들의 변화된 식습관을 충족시켜주기 위한 각종 산야초 효소액이 첨가되면서 곡물과 함께 섭취할 수 있도록 한 기능성 건강보조식품에 대한 필요성이 대두되고 있다.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. .
본 발명의 목적은 천연영양성분 등을 함유하고 있는 갖가지 다양한 산야초를 특정 당도 및 발효기간 등의 조건으로 발효시킴으로써, 유용 미생물을 다량으로 함유하면서 분말화된 곡물과 함께 섭취할 수 있도록 하여 기호도가 향상되어 누구나 손쉽게 섭취할 수 있는 산야초 효소밥을 제공하는 데 있다.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.
상기 목적 달성을 위한 본 발명의 일실시예는 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종, 산야초 효소액, 제1농축액, 제1추출물을 혼합하여 건조 후 분말화된 산야초 효소밥을 제공한다.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.
한편, 상기 곡물은 검은콩, 검은깨, 보리, 귀리, 노란콩, 현미맵쌀, 현미찹쌀, 흑미, 쌀겨, 메일, 참깨, 돌콩, 율무, 기장, 수수쌀, 차조, 통밀 중 어느 하나 이상을 선택하여 세척, 건조, 가열 후 선택된 곡물을 개별적으로 분말화한 다음 혼합하여 사용하는 산야초 효소밥을 제공한다.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.
한편, 상기 산야초는 질경이잎, 참나물잎, 비금순, 탱자, 돌나무순, 비수리, 뽕잎, 피나무잎, 뚱딴지, 레몬밤잎, 도라지, 더덕, 하수오, 엉겅퀴, 민들레잎, 쑥잎, 두충, 냉이, 가지, 근대줄기, 우엉, 대나무죽순, 목련꽃잎, 국화꽃잎, 가죽나무잎, 호박, 박열매, 둥글레, 두릎, 부추, 양파, 브로콜리, 독활잎, 개똥쑥잎, 바위솔가루, 소나무순, 음나무잎, 돌산갓, 칠순, 보리순, 오이, 통밀새싹, 칡뿌리, 미나리, 연근, 연잎, 대추, 블루베리, 아로니아열매, 석류, 무화과열매, 감나무열매, 복분자, 모과, 앵두나무열매, 치커리뿌리, 차즈기, 쑥갓잎, 들깻잎, 에드비트뿌리, 당근, 초석잠뿌리, 고구마, 건조무청, 야콘덩이뿌리, 표고버섯, 나무토마토열매, 보리순, 벗잎꽃사과열매, 복숭아, 사과, 자두나무열매, 청매실, 살구나무열매, 산수유, 유채, 상추, 케일잎, 알리움후커리, 수세미오이어린열매, 생강뿌리, 마늘, 대파, 청고추, 산초나무잎, 머위, 구기자, 알로에잎 중 어느 하나 이상을 선택하며, 각각 선택된 산야초를 세척, 건조 및 발효하며, 선택된 개별 산야초와 설탕을 1:0.5~1.5의 중량비로 혼합한 후 자연발효과정을 거져 수득된 산야초 효소액를 제조하게 되며, 그리고 상기 산야초 효소밥에 선택된 어느 하나 이상의 산야초를 개별적으로 발효한 산야초 효소액을 개별적으로 투입 혼합하여 사용하는 산야초 효소밥을 제공한다.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.
한편, 상기 산야초 효소액을 제조함에 있어 소정의 길이로 절단된 대나무를 세척과 건조를 거친 후 0.1 ~ 2중량%의 농도를 가진 소금물에 침지하여 3일 ~ 5일 동안 숙성시킨 절임대나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 절임대나무를 투입하는 산야초 효소밥을 제공한다.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.
한편, 상기 대나무 대신에 로스팅된 후 냉각된 원두를 사용하는 산야초 효소밥을 제공한다.Meanwhile, instead of the bamboo, we provide fermented wild vegetable rice using roasted and then cooled coffee beans.
한편, 상기 대나무 대신에 겉껍질을 제거한 5~10cm 길이로 절단된 백합나무를 수분함량이 5중량%이하가 되도록 동결 건조한 후, 상기 건조된 백합나무를 중탕방식으로 가열하여 추출 여과된 양파즙과 0.1 ~ 2중량%의 농도를 가진 소금물이 1 : 1.2~1.8의 중량비로 혼합한 침지액에 침지시켜 3일 ~ 5일 동안 숙성시킨 숙성백합나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 숙성백합나무를 투입하는 산야초 효소밥을 제공한다.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.
한편, 상기 제1농축액은 오디열매, 배, 복숭아, 사과, 포도 중 어느 하나 이상을 선택하여 과즙 또는 과즙을 농축시킨 농축액을 사용하는 산야초 효소밥을 제공한다.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.
한편, 상기 제1추출액은 스테비아추출물, 감초추출물, 감차추출물, 토마틴추출물 중에서 선택된 1종 또는 2종 이상을 혼합하며, 상기 첨가물은 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 하나 이상을 혼합하여 사용하는 산야초 효소밥을 제공한다.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 .
한편, 산야초 효소밥을 제조시 유산균 분말을 더 포함시키며, 이대 유산균 분말은 청국장균, 황곡균 또는 청국장균과 황곡균 모두 중 선택되는 어느 하나를 사용하는 산야초 효소밥을 제공한다.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.
한편, 상기 첨가물은 히말리아산 소금을 사용하는 산야초 효소밥을 제공한다.Meanwhile, the additive provides fermented wild vegetable rice using Himalayan salt.
한편, 상기 분말화된 곡물은 단감 또는 호박을 갈아 필터링된 제2추출물, 키토산 또는 사포닌 및 정제수를 0.3 ~ 0.5 : 0.2 : 1~5의 중량비로 혼합하여 혼합추출물을 제조한 다음, 50 ~ 60℃에서 12~24시간 숙성시킨 후 수성된 혼합추출물에 곡물을 8시간 동안 침지한 후 곡물을 건조하여 분말하는 산야초 효소밥을 제공한다.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.
한편, 상기 제2추출물 대신에 각각 건조된 옥수수알갱이, 옥수수대 및 정제수를 1 : 1~3 : 3~5의 중량비로 혼합하여 95~100℃의 5~10시간 가열한 후 추출된 옥수수농축액 및 100℃에서 5시간동안 옥수수수염을 우린물을 0.5~1 : 1의 중량비로 혼합한 후 95 ~ 100℃에서 5~8시간 가열하여 여과 및 감압농축된 제3추출물을 사용하는 산야초 효소밥을 제공한다.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.
본 발명의 산야초 효소는 다양한 산야초의 영양성분 등이 풍부하게 함유되어 있어, 신진대사를 촉진시켜 불순물 배출의 효과, 체지방 개선효과, 활성산소 분해효과 등으로 식사대용으로 섭취가 가능하도록 분말화된 곡물과 함께 제조한 분말형태 등의 산야초 효소밥을 제조하며, 기존의 산야초 효소에 비해 유용 미생물이 다량으로 함유되어 인체에 빠르게 흡수되어 체질개선 등에 효과가 있으며, 또한, 산야초 특유의 쓴맛이 감소하면서 분말화된 곡물 등의 재료를 혼합함으로서 기호도가 증진된 산야초 효소밥을 제공할 수 있다.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.
본 발명의 목적을 달성하기 위하여, 본 발명은 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종, 산야초 효소액, 농축액, 추출물을 혼합하여 제조된 산야초 효소밥을 제조하게 된다.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.
구체적으로 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 산야초 효소액 15~20중량부, 제1농축액 3~10중량부, 제1추출물 0.3~10중량부을 혼합하여 제조된 산야초 효소밥을 제조하게 된다.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.
본 발명의 산야초 효소밥은 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종에 산야초 효소액, 제1농축액, 제1추출물 등을 혼합하여 건조과정, 분말과정 및 멸균과정을 거쳐 포장하게 되며, 제조된 산야초 효소밥을 분말 자체를 섭취, 물 등과 같은 식용액상에 타서 섭취 또는 환 등과 같은 형태로 제조하여 산야초 효소밥을 기호적으로 섭취할 수 있다.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.
상기 곡물은 검은콩, 검은깨, 보리, 귀리, 노란콩, 현미맵쌀, 현미찹쌀, 흑미, 쌀겨, 메일, 참깨, 돌콩, 율무, 기장, 수수쌀, 차조, 통밀 중 어느 하나 이상을 선택하여 세척, 건조, 가열 및 분말화한 곡물을 개별적으로 분말화한 다음 혼합하여 사용하게 된다.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.
상기 곡물들을 분말화하여 직접 산야초 효소밥에 사용되거나 선택된 곡물을 개별적으로 청국장균, 누룩균, 황국균 중 어느 하나 이상을 선택하여 접종한 다음 배양온도 30~40℃ 조건에서 20~34시간 발효시킨 다음, 건조시켜 분쇄한 효소곡물을 분말화하여 준비된 것을 사용한다.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.
상기 분말화한 효소곡물은 유산균 2~5%의 농도로 접종하여 35℃에서 24시간 배양한 유산균 배양물 100중량부에 대하여 선택된 곡물 10~20중량부를 혼합한 후 혐기배양을 통해 발효한 후 건조하며, 특히 동결건조한 후 분쇄하여 분말화한 효소곡물을 제조한다.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.
또한, 상기 곡물들을 발아시켜 발아곡물을 사용할 수 있으며, 이때 세척, 건조, 가열 및 분말화한 발아곡물을 개별적으로 분말화한 다음 혼합하여 사용하거나 상술한 발효균에 접종 및 배양시킨 효소곡물을 제조하는 방법과 동일한 방법으로 제조된 효소발아곡물을 사용할 수 있다.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.
또한, 분말화한 곡물과 함께 분말화한 효소곡물 또는 분말화한 효소발아곡물을 혼합하여 사용할 수 있으며, 이때 분말화한 곡물과 분말화한 효소곡물 또는 분말화한 효소발아곡물이 1 : 0.8~1.2중량비로 혼합하여 사용된다.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.
또한, 지방흡수를 억제하고 노폐물을 배출하는 효능이 있어 체중관리에 도움을 주면서 천연항생제를 만들어내 면역력을 높이고 장내독소제거능력이 탁월한 락토바실러스, 대장에 서식하면서 항생물질을 생성시켜 대장균을 억제시키는 비피도 박테리움, 소화력을 개선시키는 스트렙토 코커스, 하나의 물질을 분해하여 새로운 물질로 변환시키는 역활을 하는 황국균, 전분당화력과 단백질 분해력이 강한 백국균, 혈관을 막는 노폐물이 쌓이는 것을 막아주는 혈액순환을 촉진시키는 낫토균, 함암효과 및 세포노화를 억제시킴과 동시에 장내소화물질의 이동을 도와주는 김치혼합유산균 중 하나 이상이 혼합된 유산균분말을 산야초 효소밥의 제조에 추가로 더 포함시켜 사용될 수 있다.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.
상기 유산균분말은 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 0.05~5중량부로 사용하게 된다.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.
또한, 상기 유산균분말 대신 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 청국장 분말 1~5중량부를 사용할 수 있다.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.
그리고, 상기 산야초는 질경이잎, 참나물잎, 비금순, 탱자, 돌나무순, 비수리, 뽕잎, 피나무잎, 뚱딴지, 레몬밤잎, 도라지, 더덕, 하수오, 엉겅퀴, 민들레잎, 쑥잎, 두충, 냉이, 가지, 근대줄기, 우엉, 대나무죽순, 목련꽃잎, 국화꽃잎, 가죽나무잎, 호박, 박열매, 둥글레, 두릎, 부추, 양파, 브로콜리, 독활잎, 개똥쑥잎, 바위솔가루, 소나무순, 음나무잎, 돌산갓, 칠순, 보리순, 오이, 통밀새싹, 칡뿌리, 미나리, 연근, 연잎, 대추, 블루베리, 아로니아열매, 석류, 무화과열매, 감나무열매, 복분자, 모과, 앵두나무열매, 치커리뿌리, 차즈기, 쑥갓잎, 들깻잎, 에드비트뿌리, 당근, 초석잠뿌리, 고구마, 건조무청, 야콘덩이뿌리, 표고버섯, 나무토마토열매, 보리순, 벗잎꽃사과열매, 복숭아, 사과, 자두나무열매, 청매실, 살구나무열매, 산수유, 유채, 상추, 케일잎, 알리움후커리, 수세미오이어린열매, 생강뿌리, 마늘, 대파, 청고추, 산초나무잎, 머위, 구기자, 알로에잎 중 어느 하나 이상을 선택하며, 각각 선택된 산야초를 세척, 건조 및 발효한 후 산야초 효소액을 제조하게 되며, 상기 산야초 효소밥의 제조시 선택된 어느 하나 이상의 산야초를 개별적으로 발효한 산야초 효소액을 개별적으로 투입 혼합하여 사용된다.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.
상기 선택된 산야초를 건조한 다음 선택된 산약초와 설탕을 1:0.8∼1.2로 섞어 자연발효하는 발효과정, 및 상기 발효과정을 거쳐 수득된 산약초 발효액을 숙성하는 숙성과정을 거쳐 수득된 산야초 발효액인 산야초 효소액을 사용한다.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 .
상기 산야초의 채취는 농약과 화학비료의 오염으로부터 자유로운 곳에서 자라난 산야초를 자연채취하거나 친환경 유기농 재배된 산야초를 사용하는 것이 바람직하다.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.
어린 순을 사용하는 산야초는 봄(4월~5월)에 채취하여 사용하는 것이 바람직한데 이때 채취하는 것이 약리효과가 우수하고, 힘찬 힘을 상징하는 잎과 나뭇가지를 사용하는 산야초는 여름(6~8월)에 채취하는 것이 바람직하고, 열매 및 뿌리를 사용하는 원료는 양분을 가장 많이 머금고 있는 가을(9월~11월)에 채취하여 담금, 발효 단계에서 최대한의 효과를 낼 수 있도록 하였다.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. .
본 발명의 산야초 효소액의 제조방법에서, 상기 산야초 효소액을 제조하기 위해 사용되는 설탕인 원당(raw sugar)은 정제하지 않은 설탕을 의미하며, 정제한 설탕을 사용하여 발효하는 것에 비해 산야초의 향기와 특성을 최대한으로 끌어낼 뿐만 아니라 기호도가 더욱 향상된 효소로 제조할 수 있었다.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.
상기 선택된 산야초의 발효 과정에서 상기 원당을 사용하고 있으나, 완성된 효소에는 원당 성분이 거의 존재하지 않는다. 이는 발효미생물이 가지는 효소의 작용에 의해 단당류인 포도당과 과당으로 분자가 변환되기 때문이다. 따라서, 본 발명에서 원당은 단순히 감미료로서만 사용되는 것이 아니라 삼투압작용에 의하여 산야초에서 엑기스를 추출하게 된다.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.
그리고, 상온 상태에서 산야초를 발효한 산야초 효소액을 12개월 숙성시킨 이후에는 0~4℃의 저온 저장고, 혹은 냉장고에 넣어 보관하는 것이 바람직하다. 12개월 숙성시켜 완성된 제품을 냉장고에 보관함과 동시에 제품의 유통기한도 냉장보관 상태에서 1년으로 한정한다.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.
또한, 본 발명의 산야초 효소액의 제조방법에서, 발효 후 여과한 산야초 효소액에 물을 1:5~1:8의 중량 비율로 희석하고 4~10℃에서 3~5일 동안 발효시키는 과정을 추가로 포함할 수 있다.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.
상기와 같이 물에 희석한 후 저온에서 발효하는 과정을 통해 제조된 산야초 효소액은 효소액 내에 남아있는 미량의 원당까지 완전히 분해되고, 유효 미생물 수도 더욱 증진되어 체내의 다양한 면역 기능을 향상시킬 수 있을 뿐만 아니라, 저온 발효를 하기 전의 효소보다 맛과 풍미가 더욱 좋아지는 이점이 있다.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.
본 발명의 산야초 효소액은 첨가된 산야초 성분들의 상호작용으로 갖가지 성분이 파괴되거나 중화되지 않게 제조하여, 산야초 원료에 들어있는 우수한 생약성분과 각종 영양소가 체내에 흡수되기 좋은 상태로 남아있고, 유용 미생물 수도 더욱 증진되어 체내에서 유익한 작용을 하여 다양한 면역 기능을 향상시킬 수 있다. 상기 산야초 효소액은 물을 첨가하여 차로 음용할 수 있을 뿐만 아니라,각종 음식 조리 시 첨가하면 은은한 산야초 향으로 인해 음식의 맛을 한결 높여주고, 약리적으로도 우수한 효과를 얻을 수 있다.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.
또한, 상기 산야초들 중 선택된 산야초 재료를 개별적으로 세척, 건조 및 분말화한 제1산야초분말 또는 개별적으로 세척, 건조, 가열 및 분말화한 제2산야초분말을 산야초 효소밥의 제조에 추가하여 사용할 수 있다.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.
상기 제1산야초분말은 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 0.5~5중량부로 혼합하여 사용하며, 또한 상기 제1산야초분말과 우유를 1:0.3~0.5 중량비로 혼합하여 유산균을 접종시킨 후 발효시켜 분말화한 제1산야초분말 발효분을 제조하여 사용하며, 이때 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 제1산야초분말 발효분 0.5~5중량부를 혼합하여 사용할 수 있다.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.
그리고, 상기 제2산야초분말은 제1산야초분말의 제조과정에서 가열과정이 더 포함되어 제조된 것으로서, 상기 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 제2산야초분말 0.5~5중량부로 혼합하여 사용하며, 또한 상기 제2산야초분말과 우유를 1:0.3~0.5 중량비로 혼합하여 유산균을 접종시킨 후 발효시켜 분말화한 제2산야초분말 발효분을 제조하여 사용하며, 이때 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 제2산야초분말 발효분 0.5~5중량부를 혼합하여 사용할 수 있다.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.
또한, 상기 산야초 효소액을 제조함에 있어 소정의 길이로 절단된 대나무를 세척과 건조를 거친 후 0.1 ~ 2중량%의 농도를 가진 소금물에 침지하여 3일 ~ 5일 동안 숙성시킨 절임대나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 절임대나무를 투입하는 산야초 효소밥을 제공한다.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.
상기 대나무를 소금에 침지시켜 절임대나무를 산야초 효소액의 발효과정에 사용함으로서 산야초의 발효과정 중에 대나무의 유효성분이 대나무에 침투된 소금과 함께 배출되어 산야초 효소액에 혼합되게 되며, 산야초가 발효되는 과정에서 소금에 의해 부패가 발생되지 않으면서 원활한 발효가 진행되게 된다.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.
또한, 상기 대나무를 침지하는 소금물에서 소금을 천일염 또는 발효소금을 사용할 수 있으며, 상기 발효소금은 천일염 100중량부에 대하여 미생물 발효액 1~10중량부를 혼합하고, 35∼37℃의 온도를 부여하여 3∼4일간 호기발효시키는 과정을 거친 후 14∼16℃의 온도를 부여하여 3∼4일간 혐기발효(嫌氣醱酵)하는 발효과정을 실시하고, 자연에서 25∼35일간 숙성시켜 제조하게 된다.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.
또한, 상기 산야초 발효과정 후 제조된 발효대나무 100중량부에 대하여 정제수 150~200중량부, 벌꿀 1~5중량부를 용기에 넣고 이들을 합산한 초기 중량대비 20~80%까지 가열하여 액상을 수득한 후 온도를 25~40℃로 낮추고, 이후 수득한 액상과 미강효소를 1 : 0.03~0.5 중량비로 혼합하여 미생물 배양기에 넣어 30℃이하에서 2~5일 동안 발효시켜 발효대나무액을 제조하며, 상기 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 발효대나무액 3~15중량부로 혼합하여 산야초 효소밥을 제조하게 된다.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.
또한, 상술한 대나무 대신에 로스팅된 후 냉각된 원두를 사용하여 절임원두를 사용하고나 발효원두를 사용할 수 있으며, 상술한 절임대나무와 동일한 제조과정으로 절임원두를 제조하며, 그리고 발효대나무와 동일한 제조과정으로 발효원두를 제조하면서 발효대나무액과 동일한 과정을 거친 발효원두액을 제조하여 산야초 효소밥의 제조에 사용될 수 있다.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.
또한, 상기 대나무 대신에 겉껍질을 제거한 5~10cm 길이로 절단된 백합나무를 수분함량이 5중량%이하가 되도록 동결 건조한 후, 상기 건조된 백합나무를 중탕방식으로 가열하여 추출 여과된 양파즙과 0.1 ~ 2중량%의 농도를 가진 소금물이 1 : 1.2~1.8의 중량비로 혼합한 침지액에 침지시켜 3일 ~ 5일 동안 숙성시킨 숙성백합나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 숙성백합나무를 투입하는 산야초 효소밥을 제공한다.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.
상기 백합나무는 항균성분이 다량 포함되어 있다고 알려져 있으며, 상기 백합나무로 양파즙과 소금물을 혼합한 침지액에 침지시킨 후 숙성백합나무를 제조하며, 상기 산야초 발효과정에서 숙성백합나무를 투입하여 백합나무의 유효성분 등이 소금물과 함께 빠져나와 산야초 효소액에 혼합되어 숙성하게 된다The 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.
또한, 상기 산야초를 발효하는 과정에서 상술한 절임대나무와 숙성백합나무를 혼합 투입할 수 있으며, 이때 산야초 100중량부에 대하여 절임대나무와 숙성백합나무를 1 : 1~1.5 중량비로 혼합한 10 ~ 20중량부를 투입하게 된다. 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.
그리고, 상기 제1농축액은 오디열매, 배, 복숭아, 사과, 포도 중 어느 하나 이상을 선택하여 과즙을 농축시킨 제1농축액을 산야초 효소밥에 개별적으로 혼합하여 사용된다.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.
선택된 과일의 제1농축액은 영하 25~40℃에서 36~48시간 동안 급속 동경하여 100℃의 끓는 물에 급해동 시켜 착즙기로 착즙한 후 20~40 Brix로 감압농축하여 생성된 농축액을 제조하게 된다.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. .
그리고, 상기 제1추출액은 스테비아추출물을 사용하며, 상기 스테비아(Stevia rebaudiana)는 국화과에 속하는 다년초 여러해살이풀로서 추출액에 사용되는 스테비아 잎에는 스테비오사이드(stevioside)와 리바우디오사이드(rebaudioside)와 같은 단맛을 내는 성분을 다량 포함하고 있어 천연감미료로도 사용될 수 있으며, 상기 스테비아추출물 외에 천연감미료인 감초추출물, 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 1종 또는 2종 이상을 혼합한 것을 사용할 수 있다.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.
상기 스테비아추출물의 제조과정은 정제수 100중량부에 대하여 스테비아 잎 0.1~5중량부로 혼합하여 70~90℃에서 3~6시간 가열한 후 필터링하여 스테비아추출물을 수득하여 제조하게 된다.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.
또한, 상기 제조된 스테비아추출물과 물의 중량비율 40~80:100의 중탕 용기에 다시마를 침지시켜 가열한 당침다시마를 제조한 후 건조 및 분쇄하여 당침다시마분을 제조하며, 상기 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 당침다시마분 0.5~5중량부로 더 포함하여 산야초 효소밥을 제조할 수 있다.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.
그리고, 상기 첨가물은 소금을 사용하게 되며, 특히 히말리아산 소금을 사용할 수 있다.Additionally, salt is used as the additive, and in particular, Himalayan salt can be used.
상기 히말라야산 소금은 기존의 해수의 증발 및 죽염 등의 태움 가공에 의한 소금의 종류가 아니고 히말리아의 고산지역의 광산 약 2000m의 지하갱도에서 캐낸 자연상태의 소금으로서, 대략 3억5천만년 전에 생성된 히말라야 테스치해의 해수가 결정되어 생긴 천연의 소금으로서, 기존의 소금에 비해 각종 미네랄이 풍부하고 다시마 등의 맛을 내는 근본이라 할 수 있는 요오드가 풍부하게 포함되어 있으며, 복용시 입속을 감싸는 듯한 순한 맛을 느끼게 한 고품질의 결정체이다.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.
또한, 상기 분말화된 곡물은 단감 또는 호박을 갈아 필터링된 액상의 제2추출물, 키토산 또는 사포닌 및 정제수를 0.3 ~ 0.5 : 0.2 : 1~5의 중량비로 혼합하여 혼합추출물을 제조한 다음, 50 ~ 60℃에서 12~24시간 숙성시킨 후 수성된 혼합추출물에 곡물을 8시간 동안 침지한 후 곡물을 건조하여 분말화하는 산야초 효소밥을 제공한다.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.
상기 분말화된 곡물 중에 선택된 원료 곡물을 세척, 건조 및 가열과정을 거친 곡물을 제2추출물에 침지시킨 후 필터링된 곡물을 건조 및 분쇄하여 제조하거나 선택된 원료 곡물을 세척, 건조 및 가열과정을 거친 후 분쇄하여 분말화한 곡물인 곡분을 제2추출액에 침지한 후 필터링한 곡분을 건조 및 분쇄하여 분말하여 제조하여 분말화된 곡물을 준비하게 된다.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.
또한, 상기 제2추출물 대신에 각각 건조된 옥수수알갱이, 옥수수대 및 정제수를 1 : 1~3 : 3~5의 중량비로 혼합하여 95~100℃의 5~10시간 가열한 후 추출된 옥수수농축액 및 100℃에서 5시간동안 옥수수수염을 우린물을 0.5~1 : 1의 중량비로 혼합한 후 95 ~ 100℃에서 5~8시간 가열하여 여과 및 감압농축된 제3추출물을 사용하는 산야초 효소밥을 제공한다.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.
상기 분말화된 곡물을 제2추출액에 침지하는 방법과 동일하게 제3추출액에 분말화된 곡물을 침지하여 곡물 자체의 유효성분 외에 각종 유효성분이 함유된 분말화된 곡물을 제조하게 된다.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.
또한, 상술한 제2, 3추출물을 침지후 건조된 곡물은 분말화된 곡물 외에 분말화된 효소곡물 또는 분말화된 효소발아곡물을 사용할 수 있다.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.
또한, 상술한 제2, 3추출물을 침지후 분말화된 곡물과 선택된 원료 곡물을 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 택일하여 혼합하여 사용할 수 있으며, 이때 일예로 제2, 3추출물을 침지후 건조된 곡물과 선택된 원료 곡물을 분말화한 효소곡물이 1 : 0.8~1.2중량비로 혼합하여 사용된다.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.
이에, 상술한 바와 같이 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종, 산야초 효소액, 제1농축액, 제1추출물, 유산균 및 첨가물을 혼합한 산야초 효소밥 혼합물을 제조하며, 이때 산야초 효소밥 혼합물의 수분 함량이 많은 경우에는 열 건조기 또는 스프레이 건조기에서 건조시킬 수 있으며, 또한 진공 건조기(Vacuum Drier)에 넣고 약 760㎜Hg의 고진공으로 8∼12시간동안 건조시킬 수 있으며, 상기 건조가 완료된 효소밥 혼합물을 분쇄 장치에 넣고 100∼250메쉬로 분쇄한 산야초 효소밥을 제조한 후 진공 포장하여 출하하게 된다. 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.
이하, 본 발명을 실시예들을 통해 본 발명에 대해 상세히 설명한다.Hereinafter, the present invention will be described in detail through examples.
[실시예 1][Example 1]
세척, 건조 및 가열 후 분말화한 곡물 중 검은콩 분말 100중량부당 산야초 중 두릎 효소액 15중량부, 사과농축액 5중량부, 스테비아추출물 0.5중량부을 혼합한 후 건조 및 분쇄한 산야초 효소밥을 제조하였다.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.
[실시예 2][Example 2]
상기 실시예 1에서, 검은콩을 발효시켜 건조과정을 거쳐 분말한 검은콩 효소분말을 사용하여 산야초 효소밥을 제조하였다.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.
[실시예 3][Example 3]
상기 실시예 1에서, 검은콩을 발아시켜 발효시킨 후 건조과정을 거쳐 분말한 검은콩 효소발아분말을 사용하여 산야초 효소밥을 제조하였다.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.
[비교예 1][Comparative Example 1]
세척, 건조 및 가열 후 분말화한 곡물 중 검은콩 분말 100중량부당 사과농축액 5중량부, 스테비아추출물 0.5중량부을 혼합한 후 건조 및 분쇄한 일반적인 산야초 효소밥을 제조하였다.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.
[실험예][Experimental example]
실시예들과 비교예들의 된장에 대한 관능검사를 실시하여 비교하였다. 성인 20명을 대상으로 실시예들과 비교예의 산야초 효소밥의 외관, 맛, 향기, 질감 및 기호도에 대해 9점 평점법(1; 매우 나쁘다, 9; 매우 좋다)으로 평가하고, 그 결과를 아래 표 1에 나타내었다.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.
상기 표 1에서 확인할 수 있는 바와 같이, 본 발명의 실시예 1 내지 3은 비교예 1과 비교하여 외관, 맛, 향기, 질감 및 기호도에 대한 특성이 전반적으로 우수함을 알 수 있다. 한편, 비교예 1의 결과를 보면 알 수 있듯이, 산양초 효소를 사용하지 않은 경우, 맛과 향기가 감소하는 것을 확인할 수 있다. 본 명세서에서는 본 발명의 바람직한 실시예에 대하여 개시하였으며, 비록 특정 용어들이 사용되었으나, 이는 단지 본 발명의 기술 내용을 쉽게 설명하고 발명의 이해를 돕기 위한 일반적인 의미에서 사용된 것이지, 본 발명의 범위를 한정하고자 하는 것은 아니다. 여기에 개시된 실시예 외에도 본 발명의 기술적 사상에 바탕을 둔 다른 변형예들이 실시 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 자명한 것이다.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)
상기 곡물은 검은콩, 검은깨, 보리, 귀리, 노란콩, 현미맵쌀, 현미찹쌀, 흑미, 쌀겨, 메일, 참깨, 돌콩, 율무, 기장, 수수쌀, 차조, 통밀 중 어느 하나 이상을 선택하여 세척, 건조, 가열 및 분말화한 곡물인 것을 특징으로 하는 산야초 효소밥.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.
분말화한 곡물과 함께 분말화한 효소곡물 또는 분말화한 효소발아곡물을 혼합하여 사용할 수 있으며, 이때 분말화한 곡물과 분말화한 효소곡물 또는 분말화한 효소발아곡물이 1 : 0.8~1.2중량비로 혼합하여 사용되는 것을 특징으로 하는 산야초 효소밥.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.
상기 산야초는 질경이잎, 참나물잎, 비금순, 탱자, 돌나무순, 비수리, 뽕잎, 피나무잎, 뚱딴지, 레몬밤잎, 도라지, 더덕, 하수오, 엉겅퀴, 민들레잎, 쑥잎, 두충, 냉이, 가지, 근대줄기, 우엉, 대나무죽순, 목련꽃잎, 국화꽃잎, 가죽나무잎, 호박, 박열매, 둥글레, 두릎, 부추, 양파, 브로콜리, 독활잎, 개똥쑥잎, 바위솔가루, 소나무순, 음나무잎, 돌산갓, 칠순, 보리순, 오이, 통밀새싹, 칡뿌리, 미나리, 연근, 연잎, 대추, 블루베리, 아로니아열매, 석류, 무화과열매, 감나무열매, 복분자, 모과, 앵두나무열매, 치커리뿌리, 차즈기, 쑥갓잎, 들깻잎, 에드비트뿌리, 당근, 초석잠뿌리, 고구마, 건조무청, 야콘덩이뿌리, 표고버섯, 나무토마토열매, 보리순, 벗잎꽃사과열매, 복숭아, 사과, 자두나무열매, 청매실, 살구나무열매, 산수유, 유채, 상추, 케일잎, 알리움후커리, 수세미오이어린열매, 생강뿌리, 마늘, 대파, 청고추, 산초나무잎, 머위, 구기자, 알로에잎 중 어느 하나 이상을 선택하며, 각각 선택된 산야초를 세척, 건조 및 발효한 후 산야초 효소액을 제조하는 것을 특징으로 하는 산야초 효소밥.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.
상기 산야초들 중 선택된 산야초 재료를 개별적으로 세척, 건조 및 분말화한 제1산야초분말 또는 개별적으로 세척, 건조, 가열 및 분말화한 제2산야초분말을 더 포함하며,
상기 제1산야초분말은 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 0.5~5중량부로 혼합하여 사용하며,
상기 제2산야초분말은 제1산야초분말의 제조과정에서 가열과정이 더 포함되어 제조되며, 상기 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 제2산야초분말 0.5~5중량부로 혼합하여 사용하는 것을 특징으로 하는 산야초 효소밥.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.
상기 제1산야초분말 또는 제2산야초분말 및 우유를 1:0.3~0.5 중량비로 혼합하여 유산균을 접종시킨 후 발효시켜 분말화한 제1산야초분말 발효분 또는 제2산야초분말 발효분을 제조하여 사용하며, 이때 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 제1산야초분말 발효분 또는 제2산야초분말 발효분 0.5~5중량부를 혼합하여 사용하는 것을 특징으로 하는 산야초 효소밥.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.
상기 산야초 효소액을 제조함에 있어 소정의 길이로 절단된 대나무를 세척과 건조를 거친 후 0.1 ~ 2중량%의 농도를 가진 소금물에 침지하여 3일 ~ 5일 동안 숙성시킨 절임대나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 절임대나무를 투입하는 것을 특징으로 하는 산야초 효소밥.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.
상기 대나무를 침지하는 소금물에서 소금을 천일염 또는 발효소금을 사용할 수 있으며, 상기 발효소금은 천일염 100중량부에 대하여 미생물 발효액 1~10중량부를 혼합하고, 35∼37℃의 온도를 부여하여 3∼4일간 호기발효시키는 과정을 거친 후 14∼16℃의 온도를 부여하여 3∼4일간 혐기발효하는 발효과정을 실시하고, 자연에서 25∼35일간 숙성시켜 제조하는 것을 특징으로 하는 산야초 효소밥.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.
상기 산야초 발효과정 후 제조된 발효대나무 100중량부에 대하여 정제수 150~200중량부, 벌꿀 1~5중량부를 용기에 넣고 이들을 합산한 초기 중량대비 20~80%까지 가열하여 액상을 수득한 후 온도를 25~40℃로 낮추고, 이후 수득한 액상과 미강효소를 1 : 0.03~0.5 중량비로 혼합하여 미생물 배양기에 넣어 30℃이하에서 2~5일 동안 발효시켜 발효대나무액을 제조하며, 상기 분말화한 곡물, 분말화한 효소곡물 또는 분말화한 효소발아곡물 중 선택된 1종 100중량부에 대하여 발효대나무액 3~15중량부로 혼합하는 것을 특징으로 하는 산야초 효소밥.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.
상기 산야초 효소액의 제조에서 겉껍질을 제거한 5~10cm 길이로 절단된 백합나무를 수분함량이 5중량%이하가 되도록 동결 건조한 후, 상기 건조된 백합나무를 중탕방식으로 가열하여 추출 여과된 양파즙과 0.1 ~ 2중량%의 농도를 가진 소금물이 1 : 1.2~1.8의 중량비로 혼합한 침지액에 침지시켜 3일 ~ 5일 동안 숙성시킨 숙성백합나무를 제조하며, 선택된 산야초의 발효과정에서 산야초 100중량부에 대하여 10 ~ 20중량부의 숙성백합나무를 투입하는 것을 특징으로 하는 산야초 효소밥.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.
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KR101156763B1 (en) | 2009-10-14 | 2012-06-18 | 순창군 | Fermented wild vegetable juice having protease activity and preparation method thereof |
KR101338929B1 (en) | 2011-12-09 | 2013-12-10 | 최안순 | A foodstuff supplement containing fermented cereals-enzyme |
KR101751788B1 (en) | 2014-11-12 | 2017-06-28 | 강수지 | Wild plant complex fermented liquid, and manufacturing method thereof |
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KR101156763B1 (en) | 2009-10-14 | 2012-06-18 | 순창군 | Fermented wild vegetable juice having protease activity and preparation method thereof |
KR101338929B1 (en) | 2011-12-09 | 2013-12-10 | 최안순 | A foodstuff supplement containing fermented cereals-enzyme |
KR101751788B1 (en) | 2014-11-12 | 2017-06-28 | 강수지 | Wild plant complex fermented liquid, and manufacturing method thereof |
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