WO1997005888A1 - Food product and its manufacturing method - Google Patents
Food product and its manufacturing method Download PDFInfo
- Publication number
- WO1997005888A1 WO1997005888A1 PCT/KR1996/000121 KR9600121W WO9705888A1 WO 1997005888 A1 WO1997005888 A1 WO 1997005888A1 KR 9600121 W KR9600121 W KR 9600121W WO 9705888 A1 WO9705888 A1 WO 9705888A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- agent
- invigorating
- food product
- radix
- energy
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 65
- 244000005700 microbiome Species 0.000 claims abstract description 34
- 239000011435 rock Substances 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 10
- 210000004369 blood Anatomy 0.000 claims abstract description 10
- 206010033799 Paralysis Diseases 0.000 claims abstract description 9
- 210000003734 kidney Anatomy 0.000 claims abstract description 9
- 210000004185 liver Anatomy 0.000 claims abstract description 9
- 210000004072 lung Anatomy 0.000 claims abstract description 9
- 208000021090 palsy Diseases 0.000 claims abstract description 9
- 239000011785 micronutrient Substances 0.000 claims abstract description 8
- 235000013369 micronutrients Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 239000012629 purifying agent Substances 0.000 claims abstract description 7
- 238000010791 quenching Methods 0.000 claims abstract description 7
- 230000000171 quenching effect Effects 0.000 claims abstract description 7
- 230000035922 thirst Effects 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 230000002378 acidificating effect Effects 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 7
- 150000007524 organic acids Chemical class 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 241000235349 Ascomycota Species 0.000 claims description 4
- 241000221198 Basidiomycota Species 0.000 claims description 4
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000002233 Penicillium roqueforti Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000021109 kimchi Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 239000009636 Huang Qi Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000003242 anti bacterial agent Substances 0.000 claims description 3
- 229940088710 antibiotic agent Drugs 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000903946 Clematidis Species 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 150000001735 carboxylic acids Chemical class 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000008517 radix Trichosanthis Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000003472 neutralizing effect Effects 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 description 35
- 102000004190 Enzymes Human genes 0.000 description 35
- 229940088598 enzyme Drugs 0.000 description 35
- 239000000047 product Substances 0.000 description 17
- 238000006243 chemical reaction Methods 0.000 description 16
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 235000008216 herbs Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000011368 organic material Substances 0.000 description 6
- 239000000376 reactant Substances 0.000 description 6
- 230000009471 action Effects 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 150000002894 organic compounds Chemical class 0.000 description 4
- 230000035755 proliferation Effects 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 108090000317 Chymotrypsin Proteins 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 3
- 241000228143 Penicillium Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- -1 aromatic amino acids Chemical class 0.000 description 3
- 238000006555 catalytic reaction Methods 0.000 description 3
- 229960002376 chymotrypsin Drugs 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001732 carboxylic acid derivatives Chemical class 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910010272 inorganic material Inorganic materials 0.000 description 2
- 239000011147 inorganic material Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000009257 reactivity Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000009759 skin aging Effects 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 241000178951 Endomyces Species 0.000 description 1
- 241000221207 Filobasidium Species 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 241001223091 Penicillium corylophilum Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000223252 Rhodotorula Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000228341 Talaromyces Species 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000009088 enzymatic function Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 244000000000 soil microbiome Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
- A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Definitions
- This invention relates to a food product derived from complex enzymes of microorganisms, and to methods for its manufacture.
- a food product which is uniquely effective in maintaining, promoting and restoring health, and a manufacturing method which comprises inoculating microorganisms upon natural rock to ferment organic and inorganic nutrients of the rock with the enzymes of microorganisms, and adding medicinal herbs to the organic material produced by the enzymic reaction of the complex enzymes of the microorganisms.
- This invention utilzes microorganisms such as penicillin mold, which is useful for the manufacture of cheese, yeast, useful for the manufacture of bread and beer, bacteria useful for the manufacture of yoghurt, Kimchi( Korean traditional fermented food made of cabbage, radish, lettuce, etc.) and antibacterial material, Ascomycetes, Basidiomycota and De teromycotina.
- microorganisms such as penicillin mold, which is useful for the manufacture of cheese, yeast, useful for the manufacture of bread and beer, bacteria useful for the manufacture of yoghurt, Kimchi( Korean traditional fermented food made of cabbage, radish, lettuce, etc.) and antibacterial material, Ascomycetes, Basidiomycota and De teromycotina.
- Microorganisms have their own enzymes.
- Starch produces saccharides by the action of an sapergillus for oriental fermentation, the saccharides produce alcohol by the action of yeast, and the alcohol produces acetic acid by the action of acetobactor.
- Microorganisms such as blue mold, beer yeast, bread yeast, and/or soil bacteria, are inoculated on the rocks in a predetermined amount. The reactants are then stirred every two hours for about three days, and two or three times a day thereafter for about fifteen days, adjusting the temperature and pH to the optimum state for proliferation.
- Step 3
- Rhizoma zedoariae Rhizoma zedoariae, Fructus immaturus ponciri, Fructus ponciri
- Starch is helpful in the formation of particles and for absorption in the stomach. Powders of one medicinal herb from each of the below -described medicinal herb groups are added in the specified amount, and stirred. The mixture is dried and pulverized into a mesh of 110, giving the final product i.e. health food.
- Microorganisms such as Penicillium corylophilum, Saccharomyces cerevisiae, filohasidium, eupenicillium, yeast and
- the ethanol was separated from the concentrator and the humidity in the concentrator was 50%.
- products of the present invention were orally administered to three people who had been respectively suffering from nephritis, bronchitis and chronic hepatitis for a long time, at 13g, twice a day for two weeks. The conditions of the patients were greatly improved.
- the inventors have found that the result is very excellent, and there are no limits in ages, sexes and varieties of diseases in the application of the product.
- the health food according to the present invention is excellent especially in circulating and invigorating energy
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
This invention relates to a food product comprising: (i) the products of fermentation of sedimentary and/or metamorphic rocks using microorganisms; (ii) starch; and (iii) at least one additional ingredient, chosen from an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, antipoisoning and thirst quenching agent, an impurity purifying agent, an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and liver invigorating agent, an anti-palsy agent, a stomachic and micronutrients; and to methods for its manufacture.
Description
FOOD PRODUCT AND ITS MANUFACTURING METHOD
Field of the Invention
This invention relates to a food product derived from complex enzymes of microorganisms, and to methods for its manufacture. In particular, it relates to a food product which is uniquely effective in maintaining, promoting and restoring health, and a manufacturing method which comprises inoculating microorganisms upon natural rock to ferment organic and inorganic nutrients of the rock with the enzymes of microorganisms, and adding medicinal herbs to the organic material produced by the enzymic reaction of the complex enzymes of the microorganisms.
Description of the prior Art
Enzymes are proteinaceous catalysts from the biosphere. Synthesis of biomolecules is achieved smoothly and routinely by cells, through enzymic action. Enzymes are responsible for virtually all of the chemical reactions that take place in a living body, and mediate the syntheses of biological compounds, and can also catalyze chemical reactions outside a living body. Enzymes are obtainable from animals or plants, but microorganisms are preferably sources of enzymes, since microorganisms can be cultivated regardless of local conditions and climatic variations, and large quantities of desired enzymes can be produced in a short time.
Microorganisms can produce large quantities and many varieties of enzymes. The user has to screen a microbial strain where the desired enzyme is active, and, at this point, properties of the microbial enzyme, such as optimum temperature, optimum pH and thermal stability, etc, must be considered.
An enzyme functions at a molar concentration significantly lower than that of the reactant(s) on which it operates, since it catalyzes reactions repeatedly. The enzyme does not alter the equilibrium of the reaction, and one mole of enzyme facilitates the conversion of many moles of reactant to product. The attraction of enzyme molecules for the activated complexes in a reaction leads to a decrease in the energy of activation of the reaction, and hence to an increase in the reaction rate. Enzymes are molecules, complementary in structure to the activated complexes of the reaction that they catalyze.
Reactive groups of enzymes and substrates both have special reactivity. The precise shape of the active site of the enzyme allows portions of the substrates to be tightly bound. Structurally, the active site can be a crevice, such as that found in chymotrypsin. As an example of specific reaction between enzyme and substrate, chymotrypsin is a protein molecule with a molecular weight of 25,000, comprising about two hundred arnino acids. As an enzyme, chymotrypsin has a specific active site for the hydrolysis of protein molecules. Specifically, it hydrolyzes peptide bonds from the carboxylic groups of phenylalanine, tyrosine and tryptophan. It has a specific reactivity for the aromatic amino acids. Therefore, substrate protein molecules,
including aromatic amino acids, bind at the active site of the enzyme. Substrate protein molecules that do not have such a complementary structure may not bind to the enzyme.
It is well known that the enzyme-catalyzed reactions depend on optimum temperatures. For example, the taste and the smell of beer are regulated by the control of the temperature, where the enzyme amylase and protease are optimally active for saccharification, i.e. 65-70 IC and 40'C, respectively. The temperature range where microorganisms proliferate is usually -ICC to 701 , with the optimum temperature for bacteria growth being around 37 0.
The optimum temperature for the proliferation of yeast or mold, however, is 20-30 V* , and there are high temperature-oriented bacteria that proliferate vigorously at temperatures above 40'C. In temperature conditions higher than the optimum, it is hard for bacteria to survive, and they die out due to denaturation of proteins (including enzymes).
Enzymic reactions are used in many industries, e.g. the food engineering, the leather, textile, medical, cosmetic and detergent industries. They are an expanding field, with enzymic reactions being adapted for use in biosensors, pollution and garbage disposal, batteries, residues discarded from fuel and numerous others. Enzymic reactions using microorganisms have been diversely applied to dietary life; for example, wine, cheese, yoghurt, oriental soybean paste and other fermented foods.
Summary of the Invention
The present invention makes use of fermentation reaction using microorganisms. However, while the examples above use specific microorganisms, this invention may use various kinds of microorganisms, that are beneficial to the health of human beings, to provide a food product which is very effective in maintaining, promoting and restoring health.
An object of the present invention is to provide a new food product, which is beneficial to maintaining, promoting and restoring health. Another object of the present invention is to provide a food product which is produced by inoculating microorganisms upon natural rock to ferment organic and inorganic nutrients of the rock with the enzymes of microorganisms.
Still another object of the present invention is to provide a food product which is produced by adding medicinal herbs to the organic material produced by the enzymic action of the complex enzymes of microorganisms on natural rock.
Still another object of the present invention is to provide a food product that is very effective in aiding recovery from fatigue and the improvement of appetite, prevention of skin aging, hangover cures and the treatment of incurable diseases.
Detailed Description of the Invention
This invention utilzes microorganisms such as penicillin mold, which is useful for the manufacture of cheese, yeast, useful for the manufacture of bread and beer, bacteria useful for the manufacture of yoghurt, Kimchi( Korean traditional fermented food
made of cabbage, radish, lettuce, etc.) and antibacterial material, Ascomycetes, Basidiomycota and De teromycotina.
These microorganisms require an oxygen -sufficient environment for their respiration. While in an oxygen-deficient environment, alcoholic fermentation takes place and saccharides are decomposed to produce ethanol and carbon dioxide, in the oxygen-sufficient environment, saccharides are used as an energy source for the proliferation of microorganisms, and a large amount of bacteria are produced. Molds used in this invention cannot conduct photosynthesis, since they lack chlorophyll. Accordingly, molds obtain energy and material for growth by living on animals or plants and other bacteria, with its thin and long cells formed in fruit bodies.
Under these circumstances, protein, cellulose or starch is decomposed to become an energy source. Yeast is an initial molecular substance of metabolism, since it is involved in the decomposition of saccharides.
Microorganisms have their own enzymes. Starch produces saccharides by the action of an sapergillus for oriental fermentation, the saccharides produce alcohol by the action of yeast, and the alcohol produces acetic acid by the action of acetobactor.
According to the present invention, sedimentary rocks or metamorphic rocks are inoculated with microorganisms. The organic and inorganic materials of the rocks become involved in the proliferation of microorganisms, whereupon the enzyme-catalyzed reaction of the microorganisms produces a new
material. Then, ethanol is added to coagulate and sterilize protein molecules, and natural or processed organic acids, such as carboxylic acid, sulfonic acid, acetic acid and tartaric acid, are also added to maturate reactants, thus activating the synthesis of ionized acidic organic material by the reaction of the complex enzymes of the microorganisms. The ionized organic material is referred to as an acidic product. The acidic product is neutralized by an alkaline stone which mainly includes alkaline elements like calcium and so on, and then is mixed with the extracts from the medicinal herbs (such as energy circulating agent, Yin invigorating agent, heat alleviating agent, perspiring, antipoisoning and thirst quenching agent and purifying agent) which are effective for the human's vitalities.
The mixture is then heated to 70-80*0 and cooled gradually to a temperature range of 30-4010. Maintaining the temperature of 30-40 Ϊ , the mixture is concentrated in a vacuum to separate alcohol. The concentrate is mixed with powders of starch and medicinal herbs, e.g energy invigorating agent, blood building-up agent, mitigative, lung, kidney and liver invigorating agent, anti-palsy agent and stomachic, and is dried to be pulverized.
The method for manufacturing a food product according to the present invention comprises the following steps:
Step 1 : Sedimentary rocks or metamorphic rocks are washed and submerged in spring water in constant temperature.
Microorganisms, such as blue mold, beer yeast, bread yeast,
and/or soil bacteria, are inoculated on the rocks in a predetermined amount. The reactants are then stirred every two hours for about three days, and two or three times a day thereafter for about fifteen days, adjusting the temperature and pH to the optimum state for proliferation.
In this first step, microorganisms proliferate and the mineral elements or organic/inorganic materials of the rocks are ionized by the catalyzed reaction of the enzymes that the microorganisms produce. Microorganisms which can be used in the inoculation step include Penicillium corylophilwn of blue molds, Saccharomyces cereυisiase, endomyces and pichia of Ascomycetes, filobasidium and rhodospridium of Basidiomycota, eupenicillium, talaromyces and carpenteles of Deuteromycotina, rhodotorula or red yeast, Candida of edible and medicinal yeast, and/or bacteria for antibiotics, yoghurt and Kimchi.
Step 2 :
The microorganisms proliferate vigorously in the first step and the enzymes are activated. When the synthesis of the effective materials is maximized, predetermined amounts of ethanol and organic acid are added. After addition of ethanol and organic acid, and after several weeks of maturation, ionized acidic organic compound, synthesized by the complex enzymes, is obtained.
The ethanol in this step is 70-90% ethanol, and the organic acids may include natural carboxylic acids and processed acetic
acid, tartaric acid, sulfonic acid, butyric acid, lactic acid and others.
At this point, the ethanol coagulates the protein molecules.
Step 3 :
The pH of the acidic products obtained in step 2 is about 2, and the acidic products, including the synthesized organic compounds and unreactive enzymes, are placed in a fermenter with alkaline rocks, and the products are maturated for about seven days. The pH of the products is raised to pH 7.3, very weak alkaline condition. The alkaline rocks are composed of alkaline elements such as calcium, and used in this invention to neutralize substantially the acidic products and activate the unreactive enzymes in this pH range. Though the acidic organic compounds are gradually fermented into the neutral compound, the input of alkaline stone accelerates the alkalization of the organic compound, thus shortening the time for the neutralization and the whole procedure. The neutralized products are removed to a concentrator.
Step 4 :
One medicinal herb is selected from each of the medicinal herb groups listed below, in the same amount. The medicinal herbs selected from the respective groups undergo combined extraction together in an extractor. The extract obtained is then mixed with the neutralized product in a
concentrator. The temperature in the concentrator is raised to 70-80 "C to ferment the mixture with the enzyme that is activated at this temperature range, and maintained at 30-40 °C for about 10 hours to ferment the mixture with the enzyme which is activated at this temperature range and to concentrate the mixture in vacuum.
During the concentration of the mixture, ethanol is separated, reducing the product to a tenth of its volume.
The humidity in the concentrator is 50%. Medicinal Herbs
- Energy circulating agents •'
Rhizoma cyperi, Fructus meliae toosendan, Fructus crataegi
- Yin invigorating agents : Rhizona anemarrhenae, Ramulus et Unais uncariae, Radix trichosanthis
- Heat alleviating agents : sea tangle, Bulhus fritillariae
- Perspiring, antipoisoning and thirst quenching agents : Ramulus cinnamomi, Herba schizonpe, Folium perillae,
Rhizoma dmiάfugae, Radix peurariae
- Energy circulating and impurity purifying agents '•
Rhizoma zedoariae, Fructus immaturus ponciri, Fructus ponciri
Step 5 :
To the concentrate of Step 4, starch is added and mixed in
the amount of 25% by weight.
Starch is helpful in the formation of particles and for absorption in the stomach. Powders of one medicinal herb from each of the below -described medicinal herb groups are added in the specified amount, and stirred. The mixture is dried and pulverized into a mesh of 110, giving the final product i.e. health food.
- Concentrate : 50% by weight
- Starch : 25% by weight Medicinal Herbs
- Energy invigorating agents : 5% by weight
Radix astragali, Radix ginseng, Rhizoma atractylodis macrocephalae
- Blood building up agents : 2% by weight Radix angelicae giganiois, Radix paeoniae, lactiflorae,
Rhizoma rehmanniae
- Mitigatives : 3% by weight
Radix glycyrrhizae
- Lung, kidney and liver invigorating agents : 2% by weight Radix ophiopogonis, Radix asparagi, Radix polygoni multiplori
- Anti-palsy agents : 1% by weight
Radix ligustiά tenuissimae, Radix clematidis, Rhizoma gastrodiae - Stomachic •' 4% by weight
Fructus hordei germinatus
- Soybean and other micronutrients : 8% by weight
Preferred Embodiment of the Invention First of all, sedimentary rocks were washed and submerged into spring water at constant temperature.
Microorganisms such as Penicillium corylophilum, Saccharomyces cerevisiae, filohasidium, eupenicillium, yeast and
Candida were inoculated upon the sedimentary rocks. The reactants were stirred every 2 hours for 3 days, and two or three times a day for fifteen days. Then the reactants were supplied with 70% ethanol and carboxylic acid, to be maturated for three weeks. The organic acidic products produced by the maturation and the unreactive enzymes which are active in neutral pH, were removed to a fermenter containing alkaline rocks, where the products were neutralized and maturated by the enzyme which is active in the neutral pH for seven days.
The maturated products were removed to a concentrator and mixed with equal amounts of extracts of Rhizoma cyperi, sea tangle, Rhizoma anemarrhenae, Rhizoma zedoariae and Ramulus cinnamomi. The mixture was heated to 70-80* and then concentrated in a vacuum concentrator at 30-40 °C for 10 hours.
The ethanol was separated from the concentrator and the humidity in the concentrator was 50%.
To the concentrator was added 250g of starch, 50g of Radix astragali, 20g of Radix angelicae gigantois, 30g of Radix glycyrrhizae, 20g of Radix ophiopogonis, lOg of Radix ligustici tenuissimae, 40g of Fructus hordei germinatus and 80g of soybean (all as powders), and stirred for one hour. The mixture was dried in an electric drier and pulverized into mesh of 110.
The final products, according to the preferred embodiment of the present invention were orally administered to twenty healthy adults, i.e. ten men and ten women at lOg a day for a week. Most subjects felt that their appetite had been improved, recovery from fatigue was rapid and their skins had become elastic.
Further, products of the present invention were orally administered to three people who had been respectively suffering from nephritis, bronchitis and chronic hepatitis for a long time, at 13g, twice a day for two weeks. The conditions of the patients were greatly improved.
The inventors have found that the result is very excellent, and there are no limits in ages, sexes and varieties of diseases in the application of the product.
The health food according to the present invention is excellent especially in circulating and invigorating energy
(translated into oriental term "Ki(#O") in the human body, building up blood, invigorating internal organs, discharging and purifying impurities and discharging superfluous nutrients, and is very effective in the alleviation of fatigue, the improvement of appetite, the prevention of skin aging, hangover cures and the treatment of intractable diseases.
Those skilled in the art will readily recognize that these and various other modifications and changes may be made to the present invention without strictly following the exemplary application illustrated and described herein and without departing from the true spirit and scope of the present invention, which is set forth in the following claims.
Claims
1. A food product comprising :
(i) the products of fermentation of sedimentary and/or metamorphic rocks using microorganisms;
(ii) starch; and
(iii) at least one additional ingredient, chosen from an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, antipoisoning and thirst quenching agent, an impurity purifying agent, an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and liver invigorating agent, an anti -palsy agent, a stomachic and micronutrients.
2. A food product as claimed in claim 1, wherein the fermentation product is produced by blue molds, Ascomycetes, Basidiomycota, Deuteromycotina, yeast, and/or bacteria for antibiotics, yoghurt and Kimchi.
3. A food product as claimed in claim 1 or claim 2 which comprises:
(i) a concentrate containing the products of fermentation of sedimentary and/or metamorphic rocks, using microorganisms and at least one of each of an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, anti -poisoning and thirst quenching agent, and an impurity purifying agent; (ii) starch; and
(iii) at least one of each of an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and liver invigorating agent, an anti-palsy agent, a stomachic and micronutrients.
4. A food product as claimed in claim 3, which contains, by weight, 50% concentrate, 25% starch, 5% of an energy invigorating agent, 2% of a blood building-up agent, 3% of a mitigative, 2% of a lung, kidney and liver invigorating agent, 1% of an anti-palsy agent, 4% of a stomachic and 8% micronutrients.
5. A food product as claimed in any one of claims 1 to 4, wherein: the energy circulating agent is Rhizoma cyperi, Fructus meliae toosendan or Fructus crataegi', the Yin invigorating agent is Rhizona anemarrhenae, Ramulus et Uncus uncariae or Radix trichosanthis,' the heat alleviating agent is sea tangle or Bulbus fritillariae,' the perspiring, antipoisoning and thirst quenching agent is
Ramulus cinnamomi, Ilerba schizonpe, Folium perillae, Rhizoma cimicifugae or Radix peurariae', the impurity purifying agent is Rhizoma zedoariae, Fructus immaturus ponciri or Fructus ponciri', the energy invigorating agent is Radix astragali, Radix ginseng or Rhizoma atractylodis macrocephalae,' the blood building-up agent is Radix angelicae giganiois, Radix paeoniae, lactiflorae or Rhizoma rehmanniae', the mitigative is Radix glycyrrhizae,' the lung, kidney an liver invigorating agent is Radix ophiopogonis, Radix asparagi or Radix polygoni multiplori', the anti -palsy agent is Radix ligustici tenuissimae, Radix clematidis or Rhizoma gastrodiae," the stomachic is Fructus hordei germinatus', and the source of micronutrients is soybean.
6. A method for manufacturing a food product comprising:
(i) submerging sedimentary and/or metamorphic rocks in spring water at constant temperature;
(ii) inoculating microrganisms upon the rocks and stirring; (iii) adding 70-90% ethanol and organic acid and leaving to maturate for 2 or 3 weeks;
(iv) neutralizing the acidic product produced in step (iii) by addition to a fermenter containing alkaline rocks, and maturating the neutralized product for about seven days;
(v) mixing the neutralized product from step (iv) with extracts from an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, antipoisoning and thirst quenching agent and an impurity purifying agent;
(vi) heating the mixture from step (v) to 70~80*C and standing the mixture at 30-40 °C for about 10 hours to be concentrated;
(vii) admixing to the product of step (vi), starch and powders of an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and liver invigorating agent, an anti -palsy agent, a stomachic and micronutrients.
7. A method for manufacturing a food product as claimed in claim 6, wherein the microorganisms are blue molds,
Ascomycetes, Basidiomycota, Deuteromycotina, yeast, and/or bacteria for antibiotics, yoghurt and Kimchi.
8. A method for manufacturing a food product as claimed in claim 6 or claim 7, wherein the organic acid is carboxylic acid, acetic acid, tartaric acid, sulfonic acid, butyric acid or lactic acid.
9. A method for manufacturing a food product as claimed in any one of claims 6 to 8, wherein in step (vii) 50% of the concentrate from step (vi), 25% starch, 5% of an energy invigorating agent, 2% of a blood building-up agent, 3% of a mitigative, 2% of a lung, kidney and liver invigorating agent, 1% of an anti-palsy agent, 4% of a stomachic and 8% micronutrients are admixed.
10. A method for manufacturing a food product as claimed in any one of claims 6 to 9, wherein in step (v) the agents are as defined in claim 5, and/or in step (vii) the additives are as defined in claim 5.
11. A method for manufacturing a food product as claimed in any one of claims 6 to 10, wherein the microorganisms inoculated upon the rocks are stirred every two hours for about three days, and then two or three times a day for fifteen days.
12. A food product substantially as hereinbefore described.
13. A method for manufacturing a food product substantially as hereinbefore described.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19681518T DE19681518T1 (en) | 1995-08-08 | 1996-07-27 | Food product and process for its manufacture |
| AU65332/96A AU6533296A (en) | 1995-08-08 | 1996-07-27 | Food product and its manufacturing method |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950024357A KR0149831B1 (en) | 1995-08-08 | 1995-08-08 | Health food by complex enzyme and processing method of it |
| KR1995/24357 | 1995-08-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1997005888A1 true WO1997005888A1 (en) | 1997-02-20 |
Family
ID=19423043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR1996/000121 WO1997005888A1 (en) | 1995-08-08 | 1996-07-27 | Food product and its manufacturing method |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPH09168373A (en) |
| KR (1) | KR0149831B1 (en) |
| CN (1) | CN1139389C (en) |
| AU (1) | AU6533296A (en) |
| CA (1) | CA2228386A1 (en) |
| DE (1) | DE19681518T1 (en) |
| EG (1) | EG21160A (en) |
| GB (1) | GB2304049B (en) |
| MY (1) | MY122009A (en) |
| WO (1) | WO1997005888A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003000074A1 (en) * | 2001-06-21 | 2003-01-03 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing plant extract containing plant powder |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100377112B1 (en) * | 2000-07-01 | 2003-03-26 | 오경희 | The method for manufacturing of health drink |
| KR20030044950A (en) * | 2003-04-24 | 2003-06-09 | 심범만 | Water for hath of Sukjung water |
-
1995
- 1995-08-08 KR KR1019950024357A patent/KR0149831B1/en not_active IP Right Cessation
-
1996
- 1996-07-27 WO PCT/KR1996/000121 patent/WO1997005888A1/en active Application Filing
- 1996-07-27 AU AU65332/96A patent/AU6533296A/en not_active Abandoned
- 1996-07-27 DE DE19681518T patent/DE19681518T1/en not_active Ceased
- 1996-07-27 CN CNB961967560A patent/CN1139389C/en not_active Expired - Fee Related
- 1996-07-27 CA CA002228386A patent/CA2228386A1/en not_active Abandoned
- 1996-07-31 GB GB9616093A patent/GB2304049B/en not_active Expired - Fee Related
- 1996-08-06 MY MYPI96003229A patent/MY122009A/en unknown
- 1996-08-08 JP JP8209733A patent/JPH09168373A/en active Pending
- 1996-11-09 EG EG97996A patent/EG21160A/en active
Non-Patent Citations (1)
| Title |
|---|
| DATABASE WPIL ON QUESTEL, Week 9503, London, Derwent Publications Ltd., AN 95-020075; & KR,A,94 01544 (KANG). * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003000074A1 (en) * | 2001-06-21 | 2003-01-03 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing plant extract containing plant powder |
| KR100858768B1 (en) * | 2001-06-21 | 2008-09-16 | 교와 핫꼬 고교 가부시끼가이샤 | Process for Producing Plant Extract Containing Plant Powder |
| US7521079B2 (en) | 2001-06-21 | 2009-04-21 | Kyowa Hakko Kogyo Co., Ltd. | Process for producing an extract of Hydrangea containing plant powder |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970010973A (en) | 1997-03-27 |
| CN1139389C (en) | 2004-02-25 |
| MY122009A (en) | 2006-03-31 |
| JPH09168373A (en) | 1997-06-30 |
| GB2304049B (en) | 1999-08-18 |
| DE19681518T1 (en) | 1999-01-28 |
| GB2304049A (en) | 1997-03-12 |
| KR0149831B1 (en) | 1998-09-15 |
| AU6533296A (en) | 1997-03-05 |
| CA2228386A1 (en) | 1997-02-20 |
| EG21160A (en) | 2000-12-31 |
| GB9616093D0 (en) | 1996-09-11 |
| CN1195292A (en) | 1998-10-07 |
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