KR101213621B1 - Method for producing fermented solution of wild plants using 300 wild plants - Google Patents

Method for producing fermented solution of wild plants using 300 wild plants Download PDF

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KR101213621B1
KR101213621B1 KR1020120083574A KR20120083574A KR101213621B1 KR 101213621 B1 KR101213621 B1 KR 101213621B1 KR 1020120083574 A KR1020120083574 A KR 1020120083574A KR 20120083574 A KR20120083574 A KR 20120083574A KR 101213621 B1 KR101213621 B1 KR 101213621B1
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wild
flower
grass
violet
enzyme
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고상길
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    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
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  • Molecular Biology (AREA)
  • Medicines Containing Plant Substances (AREA)
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Abstract

PURPOSE: A producing method of a wild grass enzyme using 300 kinds of wild grasses is provided to separately ferment the wild grasses before aging to prevent the generation of side effects of users. CONSTITUTION: A producing method of a wild grass enzyme comprises the following steps: washing mugwort, fruit of mountain ash trees, balloon flower root, Chinese parasol leaves, pine needles, sea tangle, evening primrose, Japanese cypress, turmeric, Salicornia herbacea, arrowroot, Lespedeza cuneata, Rhynchosia volubilis, Capsella brusa-pastoris, Japanese rose, and Garland chrysanthemum with sea water; mixing each wild grass with sugar, and fermenting and filtering the mixtures to obtain fermented liquid-A; collecting camellia flowers, Geranium thunbergii flowers, Robinia pseudacacia, schizandra, Japanese apricot flowers, Japanese cornel, and Chelidonium majus; parboiling the collected ingredients with sea water, and mixing with sugar; fermenting the mixture at 18-20 deg. C for 80-100 days, and filtering to obtain fermented liquid-B; and mixing the fermented liquid-A and the fermented liquid-B, and aging at 8-12 deg. C for 240-360 days after inserting charcoal.

Description

300가지 산야초를 이용한 산야초 효소의 제조방법{Method for producing fermented solution of wild plants using 300 wild plants}Method for producing fermented solution of wild plants using 300 wild plants

본 발명은 300가지 산야초를 개별적으로 발효하고 혼합한 후 숙성시켜 제조하는 것을 특징으로 하는 산야초 효소의 제조방법, 상기 방법으로 제조된 산야초 효소 및 상기 산야초 효소가 함유된 식품에 관한 것이다.The present invention relates to a method for producing a wild vinegar enzyme, characterized in that the fermentation and fermentation of 300 kinds of wild vinegar after mixing separately, to produce the wild vinegar enzyme produced by the method and the food containing the wild vinegar enzyme.

국내에서 자생하고 있는 식물자원 중에서 식, 약용식물은 약 120과 350속으로 이 중에서 산채류는 320여 종으로 지역적으로도 전국에 걸쳐 고루 분포하고 있다. 녹황색 채소류를 비롯한 각종 산야초류들은 각종 비타민류, 무기물류, 색소류 및 각종 특수성분 등의 중요한 영양소를 풍부하게 함유하고 있어 건강의 유지, 개선 및 질병예방에 크게 기여하고 있다. 그러나 대부분의 식물자원은 다량의 수분을 함유하고 있어 저장성이 취약하기 때문에 저장성과 기능성 향상을 위한 식품가공이 필요하다.Among the plant resources growing in Korea, food and medicinal plants are about 120 and 350 genera, among which 320 kinds of wild vegetables are distributed evenly throughout the country. Various green vegetables such as green and yellow vegetables are rich in important nutrients such as various vitamins, minerals, pigments and various special ingredients, thus contributing greatly to the maintenance, improvement and prevention of diseases. However, since most plant resources contain a large amount of water, storage is vulnerable, and thus food processing is required to improve shelf life and functionality.

발효식품은 식품 저장성이 우수하여 보존성과 위생상 안전성이 확보되는 경제적인 식품이다. 식품을 발효함으로써 고분자 물질이 저분자 물질로 분해되어 소화 흡수율을 높이고, 새로운 풍미 생성으로 기호성이 증대될 뿐만 아니라 생리활성을 갖는 성분이 생성되어, 최근에는 발효식품에서 3차 기능 효과가 있는 유용한 물질 탐색 및 발효대사의 연구가 활발하게 진행되고 있다.Fermented foods are economic foods that have good food storage properties and ensure preservation and hygiene safety. By fermenting foods, high-molecular substances are decomposed into low-molecular substances to increase digestion and absorption, new flavors increase palatability, and biologically active ingredients are produced. Recently, useful substances with tertiary functional effects are found in fermented foods. And fermentation metabolism is actively researched.

한국등록특허 제0864954호에는 장기 저장을 위한 산야초 가공 방법이 개시되어 있고, 한국등록특허 제0886873호에는 유산균에 발효된 기능성 산야초 추출액의 제조방법이 개시되어 있으나, 본 발명의 300가지 산야초를 이용한 산야초 효소의 제조방법과는 상이하다.Korean Patent No. 0864954 discloses a method for processing wild grasses for long term storage, and Korean Patent No. 0886873 discloses a method for preparing a functional wild vegetable extract fermented with lactic acid bacteria, but using wild grasses using 300 kinds of wild vegetables of the present invention. It is different from the manufacturing method of an enzyme.

본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 한국 산야초의 특유성과 우수한 약효성에 착안하여, 천연영양성분과 천연항생물질을 함유하고 있는 갖가지 300가지 산야초를 계절별로 채취하고, 산야초 종류 및 채취한 계절별로 개별적으로 발효시킨 다음 배합하여 숙성시킴으로써, 부작용이 없고 각종 병에 대한 면역력을 증가시키며 신진대사를 활발하게 작용시킬 뿐만 아니라 기호도가 향상되어 누구나 손쉽게 섭취할 수 있는 산야초 효소를 제공하는 데 있다.The present invention has been made in accordance with the requirements as described above, the object of the present invention focusing on the peculiarity and excellent medicinal efficacy of Korean wild grasses, seasonal collection of 300 kinds of wild grasses containing natural nutrients and natural antibiotics, It is fermented individually by each type and season of harvest, and then aged by fermentation. It has no side effects, increases immunity to various diseases, actively metabolizes, and improves palatability. To provide.

상기 과제를 해결하기 위해, 본 발명은 300가지 산야초를 개별적으로 발효하고 혼합한 후 숙성시켜 제조하는 것을 특징으로 하는 산야초 효소의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing a wild grass enzyme, characterized in that the fermentation and mixing 300 kinds of wild grass separately after the production.

본 발명은 또한, 상기 방법으로 제조된 산야초 효소를 제공한다.The present invention also provides a wild grass enzyme produced by the above method.

본 발명은 또한, 상기 산야초 효소가 함유된 식품을 제공한다.The present invention also provides a food containing the wild vegetable enzyme.

본 발명의 산야초 효소는 300가지 산야초의 영양성분과 천연 항생물질이 풍부하게 함유되어 있어, 신진대사를 촉진시켜 불순물 배출의 효과, 체지방 개선효과, 활성산소 분해효과 등으로 현대병에 시달리는 환자들에게는 건강 회복식품으로, 건강한 사람들에게는 건강보조식품으로 이용할 수 있어 국민 건강을 증진시킬 수 있다. 또한, 산야초를 부위별로 최적의 시기에 계절별로 채취하고 개별적으로 발효시킨 다음 배합하여 숙성시킴으로써, 더욱더 강력한 약리효능을 발휘하고, 인체에 빠르게 흡수되어 각종 병의 치유와 체질개선 등에 효과가 있으며, 또한, 산야초 특유의 쓴맛이 감소하여 기호도가 증진된 산야초 효소를 제공할 수 있다.Sanyacho enzyme of the present invention contains abundant nutritional ingredients and natural antibiotics of 300 kinds of wild grass, it promotes metabolism to improve the metabolism of impurities, improve body fat, decompose free radicals, etc. As a restorative food, it can be used as a health supplement for healthy people and can improve the health of the people. In addition, by extracting wild vegetables in each season at the optimum time of each part, fermented individually and then aged by aging, it exhibits even more powerful pharmacological effect, is quickly absorbed by the human body, and is effective in healing and constitution of various diseases. In addition, the bitterness peculiar to wild vinegar may be reduced to provide an improved wild vinegar enzyme.

본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,

(a) 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 다시마, 달맞이꽃, 편백나무, 울금, 함초, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓 각각에 설탕을 혼합한 후 발효하고 여과하여 발효액을 제조하는 단계;(a) Mugwort, rowan berries, bellflower, wall paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and wormwood, mixed with fermentation, filtered and fermented Preparing a;

(b) 동백꽃, 이질풀꽃, 아카시아꽃, 오미자, 매화꽃, 산수유 및 애기똥풀의 산야초를 봄, 여름, 가을 및 겨울의 계절별로 각각 채취하여, 각각의 산야초에 설탕을 혼합한 후 발효하고 여과하여 발효액을 제조하는 단계; 및(b) The wild grasses of camellia, cauliflower, acacia, schizandra, plum blossom, cornus and celandine are harvested each season of spring, summer, autumn and winter, and the fermentation broth is mixed by fermentation and filtration with sugar. Manufacturing; And

(c) 상기 (b)단계의 제조된 발효액들과 상기 (a)단계의 제조된 발효액들을 혼합한 혼합물에 숯을 띄운 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 산야초 효소의 제조방법을 제공한다.(c) a method of producing a wild vinegar enzyme, characterized by comprising the step of maturing after the charcoal floated in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) to provide.

본 발명의 산야초 효소의 제조방법은 바람직하게는Preferably, the production method of the wild grass enzyme of the present invention

(a) 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 다시마, 달맞이꽃, 편백나무, 울금, 함초, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓 각각에 설탕을 0.8~1.2:0.8~1.2 중량비율로 혼합한 후 18~20℃에서 80~100일 동안 발효하고 여과하여 발효액을 제조하는 단계;(a) 0.8 ~ 1.2: 0.8 ~ 1.2 weight of sugar in mugwort, rowan, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and mugwort Mixing at a rate and then fermenting at 18-20 ° C. for 80-100 days to produce a fermentation broth by filtration;

(b) 동백꽃, 이질풀꽃, 아카시아꽃, 오미자, 매화꽃, 산수유 및 애기똥풀의 산야초를 봄, 여름, 가을 및 겨울의 계절별로 각각 채취하여, 각각의 산야초와 설탕을 0.8~1.2:0.8~1.2 중량비율로 혼합한 후 18~20℃에서 80~100일 동안 발효하고 여과하여 발효액을 제조하는 단계; 및(b) The wild grasses of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are harvested in spring, summer, autumn and winter, respectively, and each wild grass and sugar are 0.8 ~ 1.2: 0.8 ~ 1.2 weight ratio. After mixing to fermentation for 18 to 20 to 80 to 100 days and filtered to prepare a fermentation broth; And

(c) 상기 (b)단계의 제조된 발효액들과 상기 (a)단계의 제조된 발효액들을 혼합한 혼합물에 숯을 띄운 후 8~12℃에서 240~360일 동안 숙성시키는 단계를 포함할 수 있으며,(c) floating the char in the mixture of the fermentation broth prepared in the step (b) and the fermentation broth prepared in the step (a) and may include the step of maturing for 240 to 360 days at 8 ~ 12 ℃ ,

더욱 바람직하게는More preferably

(a) 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 다시마, 달맞이꽃, 편백나무, 울금, 함초, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓 각각에 설탕을 1:1 중량비율로 혼합한 후 18~20℃에서 90일 동안 발효하고 여과하여 발효액을 제조하는 단계;(a) 1: 1 weight ratio of sugar to mugwort, rowan, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and mugwort After fermentation for 90 days at 18 ~ 20 ℃ and filtered to prepare a fermentation broth;

(b) 동백꽃, 이질풀꽃, 아카시아꽃, 오미자, 매화꽃, 산수유 및 애기똥풀의 산야초를 봄, 여름, 가을 및 겨울의 계절별로 각각 채취하여, 각각의 산야초와 설탕을 1:1 중량비율로 혼합한 후 18~20℃에서 90일 동안 발효하고 여과하여 발효액을 제조하는 단계; 및(b) The wild flowers of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are collected for each season of spring, summer, autumn and winter, and each of the wild grass and sugar are mixed in a 1: 1 weight ratio. Fermenting for 90 days at 18 ~ 20 ℃ and filtered to prepare a fermentation broth; And

(c) 상기 (b)단계의 제조된 발효액들과 상기 (a)단계의 제조된 발효액들을 혼합한 혼합물에 숯을 띄운 후 10℃에서 300일 동안 숙성시키는 단계를 포함할 수 있다.(c) floating the char in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) may include the step of aging for 300 days at 10 ℃.

본 발명의 산야초 효소의 제조방법에서, 상기 (a)단계의 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 다시마, 달맞이꽃, 편백나무, 울금, 함초, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓은 설탕과 혼합하기 전에 바닷물을 이용하여 세척할 수 있는데, 바닷물을 이용하여 세척하는 전처리 과정을 통해 해충을 소독하고 발효과정 중 부패를 방지하는 효과가 있다.In the production method of wild vinegar enzyme of the present invention, mugwort, rowan fruit, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, reeds, night gate, Seomoktae, horseradish, brier, and the like of step (a) Mugwort can be washed with seawater before mixing with sugar. The pretreatment process using seawater disinfects pests and prevents corruption during fermentation.

본 발명의 산야초 효소의 제조방법에서, 상기 (a) 및 (b)단계의 조건으로 발효하는 과정을 통해 각각의 산야초들의 독성은 제거되고 유효 성분을 효율적으로 분리할 수 있었으나, 산야초를 모두 혼합하고 발효할 경우 각각의 산야초들의 유효성분들이 제대로 분리되지 못하는 문제점이 있으므로, 산야초를 개별적으로 발효하는 것이 바람직하다.In the production method of the wild vinegar enzyme of the present invention, through the fermentation under the conditions of (a) and (b) step, the toxicity of each wild vinegar was removed and the active ingredient could be efficiently separated, but all the wild vinegar was mixed When fermentation, there is a problem that the effective components of each wild grass is not properly separated, it is preferable to ferment the wild grass individually.

또한, 본 발명의 산야초 효소의 제조방법에서, 상기 (a) 및 (b)단계의 여과하고 남은 부산물을 환으로 정제하고 음지에서 건조한 후 복용할 수 있고, 또는 부산물을 분쇄하고 건조한 후 동물의 사료나 식물의 거름으로 사용하면 기능성 사료 또는 바이오 퇴비 기능을 가질 수 있으나, 이에 제한되지 않는다.In addition, in the production method of the wild vinegar enzyme of the present invention, the filtered by-products of the steps (a) and (b) can be taken after purification in a ring and dried in the shade, or after grinding and drying the by-products animal feed If used as manure of plants may have a functional feed or bio compost function, but is not limited thereto.

또한, 본 발명의 산야초 효소의 제조방법에서, 상기 (b)단계의 산야초를 계절별로 채취한 후 산야초 종류 및 채취한 계절별로 분류하여 발효하는 것이, 분류하지 않고 제조된 산야초 효소에 비해 품질이 우수하고, 약리효과가 증진된 산야초 효소를 제조할 수 있었다.In addition, in the production method of the wild vinegar enzyme of the present invention, after harvesting the wild vinegar of step (b) by season and classified by the type of wild vinegar and the collected season, fermentation is superior to the wild vinegar enzyme produced without classification And it was possible to produce a wild yam enzyme enhanced pharmacological effect.

또한, 본 발명의 산야초 효소의 제조방법에서, 상기 (c)단계의 혼합물을 숯과 함께 숙성시킴으로써 소독 효과와 더불어 불필요한 미생물을 흡착 제거하는 작용을 할 수 있는데, 숯은 숙성을 시작한 후 15일 후에 제거하는 것이 바람직하다.In addition, in the production method of the wild vinegar enzyme of the present invention, by aging the mixture of the step (c) with charcoal can act to remove and remove the unnecessary microorganisms with the disinfection effect, the charcoal 15 days after the start of aging It is desirable to remove.

또한, 본 발명의 산야초 효소의 제조방법에서, 상기 (b)단계의 산야초는 가락지나물, 가시연, 가지, 각지둥굴래, 각시원추리, 갈대, 갈퀴나물, 감국, 감자, 개감수, 개구리밥, 개망초, 개맨드라미, 개미취, 개별꽃, 개쑥부쟁이, 개연꽃, 갯기름나물, 갯무, 검은콩, 결명자, 고들빼기, 고마리, 고비, 고삼, 고수, 고추나물, 골풀, 곰취, 관중, 광대나물, 광대수염, 괭이밥, 구절초, 금강애기나리, 금낭화, 금불초, 기린초, 까마중, 까치수염, 깽깽이풀, 꼭두서니, 꽃다지, 꿀풀, 꽈리, 꿩고비, 나비나물, 나팔꽃, 남산제비꽃, 냉초, 녹두, 눈비름, 노랑장대, 단삼, 단풍제비꽃, 단풍취, 달래, 담배풀, 당개지치, 당근, 대극, 대나물, 대청, 더덕, 도꼬마리, 도라지모시대, 독활, 돌나물, 두메부추, 두메고들빼기, 두릅나무, 둥글레, 들깨, 딱지꽃, 떡쑥, 마늘, 마디풀, 맥문동, 메밀, 머위, 모시풀, 목화, 물레나물, 미나리, 미역취, 미치광이풀, 민박쥐나물, 바디나물, 바위솔, 바위취, 박하, 방아풀, 벼룩이자리, 별꽃, 배초향, 보리뱅이, 복수초, 봄맞이꽃, 봉선화, 부추, 비름, 뺑쑥, 사상자, 사철쑥, 살갈퀴, 삼백초, 삼지구엽초, 석창포, 섬말나리, 소리쟁이, 솔채꽃, 솜나물, 쇠비름, 수리취, 수선화, 수세미오이, 수수, 쑥부쟁이, 씀바귀, 아욱, 약란, 양귀비, 양지꽃, 애기괭이밥, 앵초, 어수리, 얼레지, 엉겅퀴, 오이풀, 완두, 왕고들빼기, 우엉, 원추리, 은방울꽃, 익모초, 이질풀, 작약, 장구채, 장대나물, 접시꽃, 제비꽃, 조, 쥐꼬리망초, 쥐방울덩굴, 진득찰, 진황정, 질경이, 짚신나물, 쪽, 차즈기, 참꽃마리, 참나리, 참나물, 참당귀, 천궁, 천문동, 천마, 초롱꽃, 치커리, 큰수리취, 큰애기나리, 타래붓꽃, 택사, 털여뀌, 털중나리, 털진득찰, 토란, 톱풀, 파초, 팥, 패랭이꽃, 풀솜대, 표주박, 피마자, 하늘말나리, 하늘타리, 하수오, 할미꽃, 한련초, 패모, 향들골나물, 향유, 해바라기, 현호색, 호박, 호장근, 호제비꽃, 환삼덩굴, 황기, 회향, 흰낚시제비꽃, 흰명아주, 흰씀바귀, 궁궁이, 금강봄맞이꽃, 금강제비, 긴병풀꽃, 꽃마리, 꽃무릇, 나도냉이, 나도옥잠화, 노루발풀, 놋젓가락나물, 닥풀, 독말풀, 등골나물, 디기탈리스, 뚝깔, 마름, 마타리, 마편초, 만삼, 말나리, 말냉이, 매자기, 맨드라미, 메꽃, 며느리배꼽, 멸가치, 명아주, 모싯대, 목향, 미국제비꽃, 미나리냉이, 민백미꽃, 민솜대, 바보여뀌, 산비장이, 서양민들레, 서울제비꽃, 석곡, 섬초롱꽃, 세뿔석위, 속단, 쇠뜨기, 쇠볕꽃, 순채, 쉽싸리, 실세삼, 쓴풀, 앉은부채, 애기매꽃, 여뀌, 오리더부살이, 용담, 율무, 으름난초, 이삭여뀌, 자리공,잔대, 절굿대, 조뱅이, 족도리풀, 졸방제비꽃, 쥐오줌풀, 지느러미엉겅퀴, 지모, 지칭개나물, 진퍼리까치수염, 참죽나무, 참취, 창출, 천남성, 컴프리, 큰각시취, 큰황새냉이, 흰민들레, 참외, 오이, 호프, 황금, 파, 승마, 시호, 왕갓 또는 지치로 이루어진 군으로부터 선택되는 하나 이상을 추가로 포함할 수 있으나, 이에 제한되지 않는다.In addition, in the production method of the wild vinegar enzyme of the present invention, the wild vinegar of step (b) is the wild herbs, thorny rice, eggplant, every lump, every seasoning, reeds, rakes, persimmon soup, potato, gamgamsu, frog rice, Gaechocho, ganoderma lucidum , Ant odor, individual flower, wormwood, lotus flower, botanical herb, mud, black bean, gnarly bear, walnut, gomari, fern, red ginseng, cilantro, red pepper herb, marrow, bear, spectator, clown sprout, clown mustard, hoe rice, gujeolcho , Geumnagi, Dicentra, Gemini, Giraffa, Corvus, Magpie, Big Honeysuckle, Maddera, Flowering Pot, Lavender, Tulip, Pheasant, Butterfly, Morning Glory, Namsan Violet, Cold Grass, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet, Maple, Soothe, Tobacco grass, Dangjichichi, Carrot, Dramatic, Big Sprouts, Daecheong, Deodeok, Dakkomari, Bellflower period, Poisonous, Dried Sprouts, Dume leek, Dume perilla, Tulum, Round, Perilla, Scab, Tteokura, Garlic , Node, pulmonary, Wheat, coltsfoot, ramie, cotton, water lily, buttercup, seaweed, lunatic grass, horseradish sprout, bodice, rock brush, rock odor, peppermint, moth, flea, chickweed, pearweed, barley, ascites, spring flower, Balsam, leek, amaranth, cucurbita, casualty, cedar mugwort, rake, triticale, trigeminal vinegar, stone lanceolate, sumamari, squirrel, pine needles, cotton bud, purslane, squid, narcissus, loofah, sorghum, wormwood, moth, mallow Poached egg, Poppy, Fern flower, Baby hoe rice, Primrose, Owl, Sparrow, Thistle, Cucumber, Pea, King's camel, Burdock, Cone, Lily of the valley, Motherwort, Dried grass, Peony, Jangchae, Pole herb, Hollyhock, Violet, Joe, Rattail, Rat vine, Chindukchal, jinhwangjeong, plantain, straw shinnaeng, side, chazuki, true flower, cheonnari, cheonnamul, pandangu, cheongung, astronomical dong, cheonma, lantern flower, chicory, big eagle, big ape, lily of the valley, taxa, hairy , Hairy, hairy Wax, taro, yarrow, poncho, adzuki bean, dianthus, grass swab, gourd, castor, sky horsetail, skyweed, sesao, pasqueflower, nasturtium, pamo, incense almonds, balm, sunflower, calendula, pumpkin, knotweed, rosemary, Prickly vine, Astragalus, Fennel, White fishing violet, White mallow, White moth, Gungryi, Geumgang spring flower, Geum swallowtail, Medicinal herbaceous flower, Ipomoea, Flower beetle, Horseradish, Dried beetle, Yellow-green grass, Datura, Sakura Herbs, foxglove, pot, dry, matari, verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law's belly, anchovy, tusks, mosquito rods, cedar, american violet, ranunculus, folk white flower, minwoodae, fool Evening, mountain fern, western dandelion, Seoul violet, Seokgok, island bellflower, three-horned stone, fasting, horsetail, cedar flower, pure greens, easily brawned, cessam, bitter grass, sitting fan, baby plum flower, wild, duck duck, yongdam, yulmu , Creepy orchid, spiked, spot Ball, stalk, algae, squirrel, footwort, cockroach, Valerian, fin thistle, timothy, cranberry, zinnia, mustard, oak tree, booze, creation, cheonnamseong, comfrey, big horn, black horseradish, white It may further include one or more selected from the group consisting of dandelion, melons, cucumbers, hops, golden, green onions, horse riding, sea tiger, king gat or jichi, but is not limited thereto.

또한, 본 발명의 산야초 효소의 제조방법에서, 상기 (b)단계의 채취한 산야초는 설탕과 혼합하기 전, 해충박멸, 부패방지 및 바닷물 속의 풍부한 미네랄을 공급하기 위해 60℃ 및 염도 3.5%의 바닷물로 데칠 수 있는데, 상기 온도를 초과할 경우 산야초 자체의 원효소가 파괴되기 때문에 상기 조건으로 데치는 것이 바람직하다.In addition, in the production method of the wild vinegar enzyme of the present invention, the wild vinegar obtained in the step (b) is salt water of 60 ℃ and 3.5% salt water to supply abundant minerals in pest destruction, anti-corruption and salt water before mixing with sugar If the above temperature is exceeded, it is preferable to blanch under the above conditions because the original enzyme of Sanyacho itself is destroyed.

또한, 본 발명은 상기 방법으로 제조된 산야초 효소를 제공한다. 상기 산야초 효소는 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 present invention also provides a wild grass enzyme produced by the above method. The wild vinegar enzyme is not only drinkable with tea by adding water, but also when added to various foods to enhance the taste of the food due to the faint wild vinegar aroma, and can obtain a pharmacologically excellent effect.

또한, 본 발명은 상기 산야초 효소가 함유된 식품을 제공한다. 상기 식품의 종류에는 특별한 제한은 없다. 상기 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 식품을 모두 포함한다.
In another aspect, the present invention provides a food containing the wild vegetable enzyme. There is no particular limitation on the kind of the food. Examples of the foods include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, dairy products including gum, ice cream, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes. This includes all foods in the usual sense.

이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

제조예Manufacturing example 1: 산야초 효소(발효액)의 제조 1: Preparation of Sanyacho enzyme (fermentation liquid)

(a) 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 달맞이꽃, 편백나무, 울금, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓을 흐르는 물에 세척한 후, 바닷물로 헹구고, 각각의 재료 15~20 g에 설탕을 1:1 중량비율로 혼합한 후 재료별로 항아리에 담아 통풍이 잘 되는 암소 18~20℃에서 90일 동안 발효시키고 여과하여 발효액을 제조하였다.(a) Mugwort, rowan berries, bellflower, paulownia leaves, pine needles, evening primroses, cypresses, turmerics, roots, night gates, seomoktae, wasabi, brier and wormwood in water, and then rinsed with seawater, each material 15 After mixing sugar in a weight ratio of ~ 20 g in a 1: 1 weight ratio, the fermentation broth was prepared by fermenting for 90 days in a well-ventilated cow at 18 to 20 ° C. by filtering each material.

(b) 다시마(잎) 및 함초(잎, 줄기)를 식초가 혼합된 물에 12시간 동안 담궈 염분을 제거하고 음지에서 하룻동안 건조한 후, 각각의 재료 15~20 g에 설탕을 1:1 중량비율로 혼합한 후 재료별로 항아리에 담아 통풍이 잘 되는 암소 18~20℃에서 90일 동안 발효시키고 여과하여 발효액을 제조하였다.(b) Seaweed (leaves) and seaweed (leaves, stems) are soaked in water mixed with vinegar for 12 hours to remove salt and dried in the shade for one day, and then sugar is weighed 1: 1 to 15-20 g of each ingredient. After mixing at a ratio to put in a jar for each material fermented for 90 days in a well-ventilated cow 18 ~ 20 ℃ and filtered to prepare a fermentation broth.

(c) 동백꽃, 이질풀꽃, 아카시아꽃, 오미자, 매화꽃, 산수유, 애기똥풀, 가락지나물, 가시연, 가지, 각지둥굴래, 각시원추리, 갈대, 갈퀴나물, 감국, 감자, 개감수, 개구리밥, 개망초, 개맨드라미, 개미취, 개별꽃, 개쑥부쟁이, 개연꽃, 갯기름나물, 갯무, 검은콩, 결명자, 고들빼기, 고마리, 고비, 고삼, 고수, 고추나물, 골풀, 곰취, 관중, 광대나물, 광대수염, 괭이밥, 구절초, 금강애기나리, 금낭화, 금불초, 기린초, 까마중, 까치수염, 깽깽이풀, 꼭두서니, 꽃다지, 꿀풀, 꽈리, 꿩고비, 나비나물, 나팔꽃, 남산제비꽃, 냉초, 녹두, 눈비름, 노랑장대, 단삼, 단풍제비꽃, 단풍취, 달래, 담배풀, 당개지치, 당근, 대극, 대나물, 대청, 더덕, 도꼬마리, 도라지모시대, 독활, 돌나물, 두메부추, 두메고들빼기, 두릅나무, 둥글레, 들깨, 딱지꽃, 떡쑥, 마늘, 마디풀, 맥문동, 메밀, 머위, 모시풀, 목화, 물레나물, 미나리, 미역취, 미치광이풀, 민박쥐나물, 바디나물, 바위솔, 바위취, 박하, 방아풀, 벼룩이자리, 별꽃, 배초향, 보리뱅이, 복수초, 봄맞이꽃, 봉선화, 부추, 비름, 뺑쑥, 사상자, 사철쑥, 살갈퀴, 삼백초, 삼지구엽초, 석창포, 섬말나리, 소리쟁이, 솔채꽃, 솜나물, 쇠비름, 수리취, 수선화, 수세미오이, 수수, 쑥부쟁이, 씀바귀, 아욱, 약란, 양귀비, 양지꽃, 애기괭이밥, 앵초, 어수리, 얼레지, 엉겅퀴, 오이풀, 완두, 왕고들빼기, 우엉, 원추리, 은방울꽃, 익모초, 이질풀, 작약, 장구채, 장대나물, 접시꽃, 제비꽃, 조, 쥐꼬리망초, 쥐방울덩굴, 진득찰, 진황정, 질경이, 짚신나물, 쪽, 차즈기, 참꽃마리, 참나리, 참나물, 참당귀, 천궁, 천문동, 천마, 초롱꽃, 치커리, 큰수리취, 큰애기나리, 타래붓꽃, 택사, 털여뀌, 털중나리, 털진득찰, 토란, 톱풀, 파초, 팥, 패랭이꽃, 풀솜대, 표주박, 피마자, 하늘말나리, 하늘타리, 하수오, 할미꽃, 한련초, 패모, 향들골나물, 향유, 해바라기, 현호색, 호박, 호장근, 호제비꽃, 환삼덩굴, 황기, 회향, 흰낚시제비꽃, 흰명아주, 흰씀바귀, 궁궁이, 금강봄맞이꽃, 금강제비, 긴병풀꽃, 꽃마리, 꽃무릇, 나도냉이, 나도옥잠화, 노루발풀, 놋젓가락나물, 닥풀, 독말풀, 등골나물, 디기탈리스, 뚝깔, 마름, 마타리, 마편초, 만삼, 말나리, 말냉이, 매자기, 맨드라미, 메꽃, 며느리배꼽, 멸가치, 명아주, 모싯대, 목향, 미국제비꽃, 미나리냉이, 민백미꽃, 민솜대, 바보여뀌, 산비장이, 서양민들레, 서울제비꽃, 석곡, 섬초롱꽃, 세뿔석위, 속단, 쇠뜨기, 쇠볕꽃, 순채, 쉽싸리, 실세삼, 쓴풀, 앉은부채, 애기매꽃, 여뀌, 오리더부살이, 용담, 율무, 으름난초, 이삭여뀌, 자리공, 잔대, 절굿대, 조뱅이, 족도리풀, 졸방제비꽃, 쥐오줌풀, 지느러미엉겅퀴, 지모, 지칭개나물, 진퍼리까치수염, 참죽나무, 참취, 창출, 천남성, 컴프리, 큰각시취, 큰황새냉이, 흰민들레, 참외, 오이, 호프, 황금, 파, 승마, 시호, 왕갓 및 지치의 산야초를 봄(3월)에는 새싹, 여름(6월)에는 줄기와 잎, 가을(9월)에는 줄기와 꽃, 겨울(12월)에는 뿌리를 계절별로 채취한 후, 물로 세척하고 탈수기를 이용하여 물기를 제거한 후, 60℃ 및 염도 3.5%의 바닷물로 데치고 탈수하여 그늘에서 말리고, 산야초 종류 및 채취한 계절별로 분류한 산야초 15~20 g과 설탕을 1:1 중량비율로 혼합하였다.(c) Camellia, Clover, Acacia, Schizandra, Plum blossom, Cornus, Celandine, Rhododendron, Prickly pear, Eggplant, Tangleweed, Prunus japonica, Reed, Rake, Gamyeokguk, Potatoes, Persimmon, Duckweed, Gazeweed, Gambami, Ant odor, individual flower, wormwood, lotus flower, boiled greens, mud, black bean, gnarler, walnut, gomari, gobi, ginseng, coriander, red pepper sprouts, thimble, bear, spectators, clown greens, clown mustard, hoe rice, gujeolcho, Geumnagi, Dicentra, Kindleweed, Giraffaea, Corvus, Magpie, Ipomoea, Maddera, Flowerpot, Lamiaceae, Yellow Leaf, Pheasant Fern, Butterfly Sprout, Morning Glory, Namsan Violet, Cold Grass, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet , Maple leaves, Soothe, Tobacco grass, Dangjijichi, Carrot, Dramatic, Large greens, Daecheong, Deodeok, Bigpoke, Bellflower era, Toxic, Sedum, Dried leek, Tofu persimmon, Aralia, Roundle, Perilla, Sesame, Mochi, Garlic, Garlic, Mardipul, Macmundong, Meme , Buttercup, ramie, cotton, water lily, buttercup, seaweed, lunatic grass, horseradish sprout, body herb, rock brush, rock odor, peppermint, moth, flea, chickweed, zinnia, barley, vinegar, spring flower, balsam , Leek, amaranth, cucurbita, casualty, cedar mugwort, rake, triticale, trifolium vinegar, stone lanceolate, sumamari, squirrel, pine needle, cotton bud, purslane, squid, narcissus, scrub cucumber, sorghum, wormwood, moth, mallow , Poppy, jasmine, pickaxe, primrose, eaglefish, clover, thistle, cucumber grass, pea, yellowtail, burdock, cone, lily of the valley, motherwort, cranesbill, peony, jangguchae, pole herb, hollyhock, violet, ike, mousetail Vine, Jindukchal, Jinhwangjeong, Plantain, Straw Sprouts, Side, Chazuki, True Flower Marie, Namiari, Namimul, True Angel, Cheongung, Astronomical East, Cheonma, Lantern, Chicory, Big Squirt, Great Amaryllis, Corkscrew, Taxa, Hairy, Feathers , Taro, yarrow, poncho, adzuki bean, dianthus, grass swab, gourd, castor, sky horsetail, flying star, sesao, pasqueflower, nasturtium, pamo, incense buds, scented oil, sunflower, hibiscus, zucchini, rose root, rosemary Vine, Astragalus, Fennel, Whitefish violet, White hyacinth, Whitefish, Gungryi, Geumgang spring flower, Geumjebi, Medicinal herbaceous flower, Marigold, Flowerpot, Nacre, Namiaceae, Pressed foot grass, Brassica spp. , Foxglove, pot, dry, matari, verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law, anchovy, anchovy, coltsfoot, mokyang, american violet, ranunculus, folk white flower, small cotton rod, fool , Sanbi, Dandelion, Seoul Violet, Seokgok, Island Lantern, Seonseok, Fast, Sesame, Sesame, Pure Vegetables, Easily, Silseam, Bitter Grass, Sitting Fan, Baby Plum, Eternal, Duck Butter, Gentian, Yulmu, Eerie orchid, spiked, spot , Stalk, larvae, squid, footwort, prickly ivy, Valerian, fin thistle, hairy, lanceolate, juniper, mustard, oak, sesame, creation, cheonnamseong, comfrey, big horn, black horseradish, white dandelion , Melon, cucumber, hops, golden, green onions, horseback riding, shiho, wanggat, and chichisanya sprouts in spring (March), stems and leaves in summer (June), stems and flowers in autumn (September), winter In December, the roots were collected seasonally, washed with water and dried using a dehydrator, then dehydrated with seawater at 60 ° C and 3.5% salinity, dehydrated, dried in the shade, and sorted by type of wild grass and collected season. Sanyacho 15-20 g and sugar were mixed in a 1: 1 weight ratio.

(d) 상기 (c)단계의 산야초와 설탕을 혼합한 혼합물을 항아리에 넣고 18~20℃의 온도를 유지하는 실내에서 30일 동안 1차 발효시킨 후, 1차 발효가 끝나면 밑부분까지 저어준 다음 실온에서 60일 동안 2차 발효하였으며, 2차 발효하는 동안 30일에 한번씩 저어주었다.(d) put the mixture of wild grass and sugar of step (c) in a jar and fermented for 30 days in a room maintaining a temperature of 18 ~ 20 ℃, and then stirred until the bottom of the first fermentation It was then fermented for 60 days at room temperature and stirred once every 30 days during the secondary fermentation.

(e) 상기 (d)단계의 계절별로 제조된 2차 발효한 발효액을 여과하여 냉암소에 보관하고 그 다음해인 봄에 상기 봄, 여름, 가을 및 겨울에 제조된 각각의 산야초 종류별 발효액과 상기 (a)단계의 제조된 발효액 및 상기 (b)단계의 제조된 발효액을 혼합한 혼합물을 유약을 바르지 않은 항아리에 넣고 여기에 50 g정도의 숯 4~5개를 띄운 후, 10℃의 냉암소에서 300일 동안 숙성시키는데, 숯은 숙성이 시작한 후 15일 후에 꺼내주었다.
(e) The second fermented fermentation broth prepared by season of step (d) is filtered and stored in a cool dark place and the following fermentation broths of each type of wild grass prepared in the spring, summer, autumn and winter in the following year The mixture of the fermentation broth prepared in step (a) and the fermentation broth prepared in step (b) is placed in an unglazed jar, and 4 to 5 charcoal of about 50 g is floated therein. After aging for 300 days, the char was taken out 15 days after the start of aging.

실시예Example 1: 관능검사 1: Sensory evaluation

상기 제조예 1의 방법으로 제조된 산야초 효소와 상기 제조예 1의 방법으로 제조하되 상기 300가지 산야초를 개별적으로 발효시키지 않고 채취한 산야초를 모두 혼합하여 발효시킨 후 숙성하여 제조된 산야초 효소(비교예 1), 상기 제조예 1의 방법으로 제조하되 제조예 1의 (c)단계의 산야초들을 계절별로 채취하지 않고 봄에 채취한 산야초를 이용하여 제조된 산야초 효소(비교예 2)의 관능검사 결과는 하기 표 1과 같다. 30대의 남녀 직장인 30명을 대상으로 5점 평점법에 의해 산야초 효소에 대한 색, 향, 맛 및 기호도를 테스트하였는데, 산야초 효소 30 g에 물 100 g을 넣고 희석한 것을 가지고 관능검사에 사용하였다: 1: 나쁘다, 2: 조금 나쁘다, 3: 보통이다, 4: 조금 좋다, 5: 좋다.Sanyacho enzyme prepared by the method of Preparation Example 1 and prepared by the method of Preparation Example 1, but not all fermentation of the 300 kinds of Sanyacho collected without fermenting by mixing and fermentation and then prepared 1), but the sensory test results of the wild grass enzyme (Comparative Example 2) prepared using the wild grass collected in spring instead of harvesting the wild grass in step (c) of Preparation Example 1 of the production example 1 It is shown in Table 1 below. Thirty male and female workers in their thirties were tested for color, aroma, taste, and palatability of wild vinegar enzymes by a five-point scoring method, which was diluted with 30 g of wild vinegar enzyme and diluted with 100 g of water. 1: bad, 2: a little bad, 3: normal, 4: a little good, 5: good.

관능검사Sensory test 색color 향incense 맛flavor 전체적인 기호도Overall preference 제조예 1Production Example 1 3.863.86 3.983.98 4.024.02 4.004.00 비교예 1Comparative Example 1 3.703.70 3.563.56 3.583.58 3.603.60 비교예 2Comparative Example 2 3.683.68 3.483.48 3.743.74 3.583.58

상기 표 1에서 알 수 있는 바와 같이, 색에 대한 기호도에서는 제조예 1과 비교예들의 산야초 효소는 거의 차이를 나타내지 않았다. 그러나 향, 맛 및 전체적인 기호도에서는 본 발명의 제조예 1의 방법으로 제조된 산야초 효소가 산야초를 부위별로 최적의 시기에 계절별로 채취하여 개별적으로 발효한 후 혼합하고 숙성시켜 제조함으로써, 비교예들에 비해 더 선호한다는 것을 알 수 있었다.As can be seen in Table 1, in the degree of preference for color, the wild grass enzyme of Preparation Example 1 and Comparative Examples showed little difference. However, in the flavor, taste and overall preference, the wild vinegar enzyme prepared by the method of Preparation Example 1 of the present invention was collected by seasoning at the optimum time for each part of the wild vinegar, fermented separately, and then mixed and aged to prepare the comparative examples. It was found to be more preferred.

Claims (5)

(a) 쑥, 마가목 열매, 도라지, 벽오동 나뭇잎, 솔잎, 다시마, 달맞이꽃, 편백나무, 울금, 함초, 갈근, 야관문, 서목태, 냉이, 찔레나무 및 쑥갓의 산야초를 바닷물로 세척한 후, 각각에 설탕을 0.8~1.2:0.8~1.2 중량비율로 혼합하고 18~20℃에서 80~100일 동안 발효하고 여과하여 발효액을 제조하는 단계;
(b) 동백꽃, 이질풀꽃, 아카시아꽃, 오미자, 매화꽃, 산수유 및 애기똥풀의 산야초를 봄, 여름, 가을 및 겨울의 계절별로 각각 채취하고 바닷물로 데친 후, 각각에 설탕을 0.8~1.2:0.8~1.2 중량비율로 혼합한 후 18~20℃에서 80~100일 동안 발효하고 여과하여 발효액을 제조하는 단계; 및
(c) 상기 (b)단계의 제조된 발효액들과 상기 (a)단계의 제조된 발효액들을 혼합한 혼합물에 숯을 띄운 후 8~12℃에서 240~360일 동안 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 산야초 효소의 제조방법.(a) After washing wormwood, rowan berries, bellflower, paulownia leaves, pine needles, kelp, evening primrose, cypress, turmeric, seaweed, brown root, night gate, Seomoktae, wasabi, brier and wormwood with seawater, each with sugar Preparing a fermentation broth by mixing 0.8-1.2: 0.8-1.2 in a weight ratio, fermenting at 18-20 ° C. for 80-100 days and filtering;
(b) The wild flowers of camellia, camellias, acacia, schisandra chime, plum flower, cornus and celandine are harvested in spring, summer, autumn and winter seasons, and boiled with seawater, and then sugar is added in each of 0.8 ~ 1.2: 0.8 ~ 1.2. Preparing a fermentation broth by mixing at a weight ratio and then fermenting at 18 to 20 ° C. for 80 to 100 days and filtering; And
(c) to float the charcoal in the mixture of the fermentation broth prepared in step (b) and the fermentation broth prepared in step (a) and then aging for 240 to 360 days at 8 ~ 12 ℃ Sanyacho enzyme production method characterized in that. 삭제delete 제1항에 있어서, 상기 (b)단계의 산야초는 가락지나물, 가시연, 가지, 각지둥굴래, 각시원추리, 갈대, 갈퀴나물, 감국, 감자, 개감수, 개구리밥, 개망초, 개맨드라미, 개미취, 개별꽃, 개쑥부쟁이, 개연꽃, 갯기름나물, 갯무, 검은콩, 결명자, 고들빼기, 고마리, 고비, 고삼, 고수, 고추나물, 골풀, 곰취, 관중, 광대나물, 광대수염, 괭이밥, 구절초, 금강애기나리, 금낭화, 금불초, 기린초, 까마중, 까치수염, 깽깽이풀, 꼭두서니, 꽃다지, 꿀풀, 꽈리, 꿩고비, 나비나물, 나팔꽃, 남산제비꽃, 냉초, 녹두, 눈비름, 노랑장대, 단삼, 단풍제비꽃, 단풍취, 달래, 담배풀, 당개지치, 당근, 대극, 대나물, 대청, 더덕, 도꼬마리, 도라지모시대, 독활, 돌나물, 두메부추, 두메고들빼기, 두릅나무, 둥글레, 들깨, 딱지꽃, 떡쑥, 마늘, 마디풀, 맥문동, 메밀, 머위, 모시풀, 목화, 물레나물, 미나리, 미역취, 미치광이풀, 민박쥐나물, 바디나물, 바위솔, 바위취, 박하, 방아풀, 벼룩이자리, 별꽃, 배초향, 보리뱅이, 복수초, 봄맞이꽃, 봉선화, 부추, 비름, 뺑쑥, 사상자, 사철쑥, 살갈퀴, 삼백초, 삼지구엽초, 석창포, 섬말나리, 소리쟁이, 솔채꽃, 솜나물, 쇠비름, 수리취, 수선화, 수세미오이, 수수, 쑥부쟁이, 씀바귀, 아욱, 약란, 양귀비, 양지꽃, 애기괭이밥, 앵초, 어수리, 얼레지, 엉겅퀴, 오이풀, 완두, 왕고들빼기, 우엉, 원추리, 은방울꽃, 익모초, 이질풀, 작약, 장구채, 장대나물, 접시꽃, 제비꽃, 조, 쥐꼬리망초, 쥐방울덩굴, 진득찰, 진황정, 질경이, 짚신나물, 쪽, 차즈기, 참꽃마리, 참나리, 참나물, 참당귀, 천궁, 천문동, 천마, 초롱꽃, 치커리, 큰수리취, 큰애기나리, 타래붓꽃, 택사, 털여뀌, 털중나리, 털진득찰, 토란, 톱풀, 파초, 팥, 패랭이꽃, 풀솜대, 표주박, 피마자, 하늘말나리, 하늘타리, 하수오, 할미꽃, 한련초, 패모, 향들골나물, 향유, 해바라기, 현호색, 호박, 호장근, 호제비꽃, 환삼덩굴, 황기, 회향, 흰낚시제비꽃, 흰명아주, 흰씀바귀, 궁궁이, 금강봄맞이꽃, 금강제비, 긴병풀꽃, 꽃마리, 꽃무릇, 나도냉이, 나도옥잠화, 노루발풀, 놋젓가락나물, 닥풀, 독말풀, 등골나물, 디기탈리스, 뚝깔, 마름, 마타리, 마편초, 만삼, 말나리, 말냉이, 매자기, 맨드라미, 메꽃, 며느리배꼽, 멸가치, 명아주, 모싯대, 목향, 미국제비꽃, 미나리냉이, 민백미꽃, 민솜대, 바보여뀌, 산비장이, 서양민들레, 서울제비꽃, 석곡, 섬초롱꽃, 세뿔석위, 속단, 쇠뜨기, 쇠볕꽃, 순채, 쉽싸리, 실세삼, 쓴풀, 앉은부채, 애기매꽃, 여뀌, 오리더부살이, 용담, 율무, 으름난초, 이삭여뀌, 자리공,잔대, 절굿대, 조뱅이, 족도리풀, 졸방제비꽃, 쥐오줌풀, 지느러미엉겅퀴, 지모, 지칭개나물, 진퍼리까치수염, 참죽나무, 참취, 창출, 천남성, 컴프리, 큰각시취, 큰황새냉이, 흰민들레, 참외, 오이, 호프, 황금, 파, 승마, 시호, 왕갓 또는 지치로 이루어진 군으로부터 선택되는 하나 이상을 추가로 포함하는 것을 특징으로 하는 산야초 효소의 제조방법.The method of claim 1, wherein the step (b) of the wild grasses of the wild herbs, thorny spine, eggplant, primrose, every corner, reeds, rakes, gamguk, potatoes, gamgamsu, duckweed, gazelweed, gambami, ants smell, individual flowers, Mugwort worms, lotus flower, botanical herb, mud, black soybean, gnarly radish, gooseberry, gomari, fern, red ginseng, cilantro, red pepper herb, marrow, bear, spectator, clown herb, clown, hoebap, gujeolcho, kumgangnari, bleeding bud, Gold Candle, Giraffe, Crow, Blackcurrant, Daffodil, Maddera, Clover, Honeysuckle, Cherry Tree, Pheasant Fern, Butterfly Sprout, Morning Glory, Namsan Violet, Cold Candle, Mung Bean, Snowstorm, Yellow Pole, Dansam, Maple Violet, Maple, Soothe, Tobacco grass, Dangji branch, carrots, Daegu, Big greens, Daecheong, deodeok, Dokomari, bellflower period, poisonous, sedum, dume leek, dume perilla, elm, round, perilla, scab, tteok, garlic, knotweed, macmundong, buckwheat , Coltsfoot, ramie, cotton, spinning wheel Water, buttercup, wakame, lunatic grass, horseradish herb, body herb, rock brush, rock odor, peppermint, moth, flea, chickweed, zinnia, barley, vengeful, spring flower, balsam, leek, amaranth, cucurbita, casualty , Wormwood, rake, triticale, trilobite, stone Changpo, sumimari, squirrel, pine needles, cotton buds, purslane, squid, narcissus, scrub cucumber, sorghum, cucurbita, moth, mallow, apothecary, poppy, sun flower, agi hoe rice, Primrose, Owl, Algae, Thistle, Cucumber, Pea, Dried persimmon, Burdock, Cone, Lily of the valley, Motherwort, Della, Peony, Jangchae, Pole herb, Hollyhock, Violet, Joe, Root-weed, Ratberry, Jinshik, Jinhwangjeong, Plantain , Straw Sprouts, Spinach, Chazuki, True Marigold, True Lily, True Sprouts, Angelica, Cheongung, Astronomical Dong, Cheonma, Bellflower, Chicory, Large Cornflower, Big Amaryllis, Taraxacum, Taxa, Hairless, Hairy Butterfly, Hairpin, Taro, Yarrow, Pacho, Red Beans, Dianthus Aster, grass swab, gourd, castor, sky horsefly, skyweed, sesao, pale flowers, nasturtium, famo, incense sprouts, sperm, sunflower, corydalis amber, pumpkin, rose root, rosemary, hwansam vine, yellow flag, fennel, white fishing violet , White mallow, white moss, gungryi, Geum spring flower, kumbi, knapsack, flower, flower bowl, nacre, nacresium, deer's foot, horseradish, green, green grass, datura, zelkova, foxglove, cactus, dry, matari, Verbena, mansam, horsetail, horseradish, barberry, cockscomb, buckwheat, daughter-in-law's belly, anchovy, tuna, mosquito rod, mokyang, american violet, ranunculus, baekbaeksumi, minsomdae, fools, mountain fern, western dandelion, Seoul Violet, Seokgok, Island Bellflower, Seonseok, Sokcho, Horsetail, Sesame Flower, Pure Vegetables, Easily Assembled, Silseam, Bitter Grass, Perched Fan, Baby Plum Flower, Eating, Duckling, Gentian, Yulmu, Evil Orchid, Ginseng, Gongju, Zandang , Jeokdae, jovan, foot Liverpool, creeper violet, Valerian, fin thistle, hairy, thyme, narcissus, oak, oak, odor, creation, cheonnamseong, comfrey, big horn, black horseradish, white dandelion, melon, cucumber, hop, golden , Leek, horseback riding, shiho, Wanggat or jichi production method of the wild grass enzyme characterized in that it further comprises one or more selected from the group consisting of. 제1항 또는 제3항의 방법으로 제조된 산야초 효소.Sanyacho enzyme prepared by the method of claim 1 or 3. 제4항의 산야초 효소가 함유된 식품.Food containing the wild vegetable enzyme of claim 4.
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