KR20020084970A - Healthy fermentation food using natural medicinal plants and process for preparation thereof - Google Patents
Healthy fermentation food using natural medicinal plants and process for preparation thereof Download PDFInfo
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- KR20020084970A KR20020084970A KR1020010024121A KR20010024121A KR20020084970A KR 20020084970 A KR20020084970 A KR 20020084970A KR 1020010024121 A KR1020010024121 A KR 1020010024121A KR 20010024121 A KR20010024121 A KR 20010024121A KR 20020084970 A KR20020084970 A KR 20020084970A
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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
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- 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
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Abstract
Description
본 발명은 천연약용식물(天然藥用植物)을 주재로 하는 건강발효식품 및 그 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 봄, 여름, 가을 시기별로 약용식물 채취한 다음 각각의 식물을 38∼42℃에서 발효시키고, 상기 발효물을 모두 합하여 1∼5℃에서 숙성시킴으로서 약용식물의 유효성분들을 효과적으로 섭취할 수 있는 건강발효식품 및 그 제조방법에 관한 것이다.The present invention relates to a fermented health food based on natural medicinal plants (天然 藥用 植物) and a manufacturing method thereof. More specifically, the present invention is to extract the medicinal plants for each spring, summer, autumn time and then ferment each of the plants at 38 ~ 42 ℃, aging the combined fermented products at 1 ~ 5 ℃ the active ingredients of medicinal plants It relates to a healthy fermented food and a method for producing the same that can be effectively ingested.
우리 인간의 최대의 애환과 고통은 질병이라 할 것이다. 질병중에서도 특히, 난치성 질병과 불치성 질병은 더욱 그러하다. 일상 예쁜 모양의 생활 속에서 우연스레 얻은 병이 되었든, 아니면 많이 먹고 많이 마시고, 곱지 않은 생활로 인하여당연지사 얻은 병이 되었든 간에 현대 의학이 고칠 수 없는 질병이라면, 그것은 참으로 애석한 일이 아닐 수 없다. 그러나 병이 있으면 약이 있는 법이다.Our greatest mourning and suffering will be called sickness. Among diseases, especially incurable diseases and incurable diseases. Whether it is a disease that is accidentally obtained in everyday life, or a disease that is eaten a lot by eating or drinking a lot, and not being multiplied by life, it is a pity that modern medicine cannot repair. . But if you have a disease, you have medicine.
우주가 병들면 대자연의 섭리만이 그를 치유할 수 있는 것처럼, 사람이 불치의 병이 들어도 마찬가지다. 대자연의 섭리, 그곳에서 사람이 합성하여 만든 의약품이 아닌, 천연식물계에서만 나오는 천연 항생물질을 얻는 것이다. 그 치유법이야 말로 대우주의 치유법이요 신토불이 치유법인 것이다.As the universe becomes sick, only the providence of nature can heal him, even so when man becomes an incurable disease. In the providence of Mother Nature, there is a natural antibiotic that comes only from the natural plant system, not from human synthetic drugs. That healing is the healing of the grand universe and Shinto fire is the healing.
사람이 만든 합성 항생물질은 치유의 한계와 크고 작은 부작용이 있지만, 야생식물을 발효해서 추출한 천연항생물질만은 아무런 부작용도 없으며 무한의 치유력과 오직 생명 연장만이 있을뿐이다.Man-made synthetic antibiotics have limits of healing and side effects, large and small, but natural antibiotics derived from fermented wild plants have no side effects and have infinite healing power and only life extension.
이 지구상에 존재하는 생물계에는 동물계와 식물계로 나뉘는데 파괴하고 더럽히고 이기적인 동물계보다는, 화합과 재생 정화와 풍요 그리고 생명을 부여하는 식물계의 존엄성에 대하여 재인식 해야할 때가 온 것이다. 다시 말해서 현대의학에 치유의 한계를 극복할 수 있는 길은 대자연속의 식물계에 숨겨져 있는 천연항생물질을 찾아내는 것이다.The time has come for the living worlds on earth to be divided into animal and botanical worlds, rather than to destroy, defile, and selfish animal worlds, to reconsider the dignity of harmony, regenerative purification, abundance, and life-giving vegetation. In other words, the way to overcome the limits of healing in modern medicine is to find natural antibiotics hidden in the flora of the great nature.
야생 산야초의 억센 삶의 모양속에는 수백 수천종의 천연항생물질이 다량 함축되어 있으나, 그 중에서도 생물학계의 학자들이나 한의학계의 학자들에 의해 밝혀진 부분들이 플라보노이드(Flavonoid)성분과 알카로이드(alkaloid)성분(주로 항암, 살암작용) 그리고 다종의 필수아미노산류(인체를 형성하는 단백질의 원료), 즉 트립토판(Tryptophan), 리신(Lysine), 히스티딘(Histidine), 트레오닌(Threonine), 발린(Valine), 메치오닌(Methionine), 아이소류신(Isoleucine), 류신(Leucine), 페닐 알라닌(Phenylalanine), 알기닌(Arginine), 아스팔틱산(Aspartic acid), 세린(Serine), 글루다민산(Glutanic acid), 프로린(proline), 그리신(Glycine), 시스틴(Cystine), 아라닌(Alanine), 기타 기나산, 탄닌산, 시기미산 (이중 사람에게 필요한 필수아미노산은 트립토판, 리신, 히스티딘, 트레오닌, 발린 메치오닌, 아이소류신, 류신, 페닐 알라닌 등 9종의 단백질인데, 필수 아미노산은 체내에서 합성 불가능하기 때문에 다른 방법으로 섭취해야만 되는 중요한 단백질임) 및 그 밖에 헤아릴 수 없는 수많은 종류의 특수한 천연영양성분들이 대량 함축되어 있기 때문에 이것들의 고급영양성분들을 파괴시키지 않고 고스란히 추출해내기 위해서는 발효과정이 필수적이다.Hundreds of thousands of natural antibiotics are implied in the wild life of wild wild grasses, but the flavonoids and alkaloids (mainly those identified by biologists and oriental medical scholars) Anticancer, carcinogenic action) and a variety of essential amino acids (a source of protein that forms the human body) such as tryptophan, lysine, histidine, threonine, valine, and methionine ), Isoleucine, Leucine, Leucine, Phenylalanine, Arginine, Aspartic acid, Serine, Glutanic acid, Proline, Glycine, cystine, alanine, other ginasan, tannic acid, simimic acid (an essential amino acid required for double humans is tryptophan, lysine, histidine, threonine, valine methionine, isoleucine, Nine proteins, such as leucine and phenylalanine, are essential amino acids that cannot be synthesized in the body, which is an important protein to be consumed by other methods), and many other kinds of special natural nutrients that cannot be counted. Fermentation process is essential to extract the whole nutrients without destroying them.
본 발명자는 상기와 같은 점에 착안하여 천연항생물질과 천연영양성분을 대량 함축(함유)하고 있는 갖가지 풀잎, 뿌리, 나뭇잎 껍질, 덩굴류, 산나물류, 버섯류, 종자류, 각종의 꽃류등을 봄, 여름, 가을로 채취시기를 분류하고, 시기별로 채취하여 발효시킨 다음 대기 보관하여 두었다가 마지막으로 봄, 여름, 가을의 발효물을 모두 합하여 숙성시키는 방법으로 순수한 천연 항생물질과 천연 영양성분을 추출하여 건강보조식품을 발명한 것이다.In view of the above, the inventors look at various grass leaves, roots, leaf husks, vines, wild vegetables, mushrooms, seeds, various flowers, etc. containing a large amount of natural antibiotics and natural nutrients. The harvest time is sorted by summer and autumn, collected by fermentation, fermented, and kept in the air. Finally, the fermented products of spring, summer and autumn are combined and aged to extract pure natural antibiotics and natural nutrients. Supplements were invented.
따라서, 본 발명의 목적은 천연약용식물을 자연 발효시키고 숙성과정을 통하여, 인체내 흡수가 용이할 수 있게 하는 발효식품의 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing fermented foods through natural fermentation of natural medicinal plants and through the aging process to facilitate absorption in the human body.
본 발명의 다른 목적은 상기 방법에 의해 제조된 발효식품을 제공하는 것이다.Another object of the present invention is to provide a fermented food prepared by the above method.
본 발명의 상기 목적은 다양한 종류의 약리효과를 갖는 101가지 약용식물을 시기별로 채취하고, 각각의 채취된 약용식물을 자당과 동량의 비율로 혼합하여 발효시키고, 상기 발효물을 모두 합하여 저온숙성 시켜 약용식물의 유효성분이 함유된 건강발효식품을 제조함으로써 달성하였다.The object of the present invention is to collect 101 medicinal plants having various types of pharmacological effects at different times, and ferment each of the collected medicinal plants by mixing at the same ratio with sucrose and fermenting all of the fermented products to low temperature aging. It was achieved by preparing a healthy fermented food containing the active ingredient of the medicinal plant.
이하, 본 발명의 구성을 설명한다 .Hereinafter, the configuration of the present invention will be described.
도 1은 본 발명 건강발효식품의 제조방법을 도시한 공정도이다.1 is a process chart showing the manufacturing method of the present invention fermented health food.
본 발명은 봄, 여름, 가을 각 시기별로 약용식물을 채취하여 자당과 1:1의 비율로 혼합한 다음 옹기 항아리에서 6개월 동안 발효시키는 단계; 상기 발효된 각각의 계절별 내용물을 습식분쇄기로 마쇄하여 원액을 착즙한 다음 여과시키는 단계; 상기 계절별 여과물을 모두 하나의 옹기항아리에 담아놓고 기름종이로 밀봉한 다음 저온숙성시키는 단계로 구성된다.The present invention is the step of taking medicinal plants at each time of spring, summer, autumn, mixed with sucrose at a ratio of 1: 1, and then fermenting for 6 months in the Onggi jar; Grinding each fermented seasonal content with a wet mill to juice the stock solution and then filtering it; The seasonal filtrate is all contained in one pot and sealed with oil paper and then low temperature aging.
상기단계에서 약용식물의 발효온도는 35℃∼45℃이고, 가장 바람직하기로는 38℃∼42℃이며, 숙성온도는 1℃∼10℃이고, 가장 바람직하기로는 1℃∼5℃이다..In this step, the fermentation temperature of the medicinal plant is 35 ℃ to 45 ℃, most preferably 38 ℃ to 42 ℃, aging temperature is 1 ℃ to 10 ℃, most preferably 1 ℃ to 5 ℃.
상기 단계에서 101가지 약용식물 중 까치무릇나물, 금낭화 나물, 냉이나물, 참취나물, 미역취나물, 참쑥나물, 제비쑥나물, 장구채나물, 작설초나물, 쇠비름나물, 산마늘나물, 산부추나물, 산도라지나물, 산미나리나물, 산둥굴레나물, 옥잠화나물, 사갓나물, 쇠뜨기나물, 뻐꾹채 나물, 엉겅퀴나물, 씀바귀나물, 등골나물, 지충개나물, 우산나물, 박쪼가리나물, 명아초나물, 족두리풀나물, 물달개비풀나물,닭의장풀나물, 여우오줌풀나물, 질경이 나물, 인진초, 삼지구엽초, 할미꽃, 분꽃, 살구꽃, 산벗꽃, 산작약꽃, 칡꽃, 소리쟁이꽃, 번행초나물, 머위나물, 돌나물, 화살나물, 왕고들빼기나물, 민들레나물, 일엽초나물, 기린초나물, 애기똥풀나물, 삼백초, 어성초, 선학초, 백화지정제비꽃, 인동덩굴꽃은 봄철에 채취한다.Among the 101 medicinal plants in the above step, blackcurrant herb, bleeding greens herb, cold greens, sesame greens, seaweed herb, sesame greens, wormwood greens, jangguchae greens, grain herb greens, purslane greens, mountain garlic greens, wild greens greens, and mountain bellflower greens , Wild parsley herb, wild squirrel, daylily herb, sagnamul herb, horseradish herb, cuckoo herb, thistle herb, moth, herb, spinach herb, larva herb, umbrella herb, gourd green herb, mallow herb Herbs, chicken herb, fox urinary herb, plantain herb, injincho, trifolium herb, pasqueflower, branch flower, apricot blossom, mountain bark, wild flowers, yellow flower, squirrel flower, rowancho herb, butterbur herb, stone herb, arrow herb Herbs, dandelion herbs, leafy herb, giraffe herb, celandine herb, three hundred vine, eungseongcho, Seonhakcho, white birch, and honeysuckle are collected in spring.
상기 단계에서 101가지 약용식물중 연꽃, 채송화꽃, 율무꽃, 댕댕이 덩굴순나물, 으름덩굴순나물, 하수오덩굴순나물,쥐방울덩굴순나물, 한삼덩굴순나물, 산머루덩굴순나물, 박주가리덩굴순나물, 솜방망이풀나물, 도깨비바늘풀나물, 가막사리풀나물, 개망초풀나물, 진득찰풀나물, 참솔나무잎, 대나무잎, 산뽕나무잎, 황철나무껍질, 자귀나무껍질, 마가목나무껍질, 오갈피나무껍질, 초피나무잎과 껍질, 야생황백국화꽃, 산구절초꽃, 며느리배꼽덩굴순나물, 며느리미장개덩굴순나물, 청미래덩굴순나물, 꼭두서니덩굴순나물, 팔선초덩굴순나물, 배풍등덩굴순나물, 산다래순나물, 바위손풀나물, 석송풀나물, 꿀풀순나물, 도꼬마리풀순나물, 꾸지뽕나무, 참느름나무껍질, 영지버섯, 운지버섯, 표고버섯, 상황버섯, 송이버섯, 뽕나무겨우살이, 하늘수박, 와송, 만병초는 여름과 가을철에 채취한다.In the step of 101 medicinal plants lotus flower, hydrangea flower, Yulmu flower, dang vine sprouts, ulna vine sprouts, sewage vine sprouts herbs, rattle vine sprouts, hansam vine sprouts, mountain vine sprouts greens, baksuri vine sprouts greens , Spongeweed Sprouts, Sesame Needle Sprouts, Cactus Sprouts Sprouts, Gazelweed Sprouts, Cactus Sprouts, Sesame Tree Leaves, Bamboo Leaves, Wild Mulberry Leaves, Iron Bark Bark, Silk Tree Bark, Rowan Bark Cinnabar leaf and bark, wild yellow and white chrysanthemum flower, mountain vine leaf flower, daughter-in-law vine sprout sprout, daughter-in-law vine sprout sprout, blue-mirae vine sprout sprout, red bean vine sprout sprout, palgyocho vine sprout sprout, pear-like vine sprout sprout, mountain Sprouts sprouts, rock sprouts, green grass sprouts, honey sprouts sprouts, green grass sprouts, koji mulberry, sesame bark, ganoderma lucidum, clouded mushrooms, shiitake mushrooms, situation mushrooms, matsutake mushrooms, mulberry mistletoe, sky watermelon, wasong , Rhododendrons are harvested in summer and autumn.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만,본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 : 본 발명 건강발효식품의 제조Example: Preparation of the present invention fermented food
제 1공정: 봄철의 약용식물채취 및 발효공정Step 1: Spring Medicinal Plant Collection and Fermentation
하기 표 1에 나타난 바와 같은 101가지 원료성분중 봄철에 채취할 수 있는약용식물 즉, 1번에서 54번에 해당하는 나물들을 각각 채취하여 물로 깨끗하게 잘 세정하고 물기를 말린 다음 원료들을 골고루 혼합하여 무공해 옹기항아리에 원료한층 넣고 자당(천연당)한층 넣는 방식으로 마치 시루떡을 앉히듯이 반복하여 항아리의 70%정도 원료와 자당을 채운 다음, 섭씨 38∼42도 정도의 온도에서 약 6개월간 발효시킨다.(원료와 자당의 배합비율은 무게중심으로 1대 1의 비율임.) 발효기간 동안에는 반듯이 3일만에 한번씩 원료의 내용물을 상하로 교대(아래 위를 뒤집어 주는 일)시켜 주는 작업이 선행되어야 한다. 상기 이유는 원료의 내용물이 밑에서 오랫동안 움직이지 않고 침적되어 있으면, 그 침적된 퇴적층에서 산소 결핍의 장애를 일으켜서 원료전체의 발효를 방해함은 물론이고, 항차적으로는 원료의 내용물이 부패되고 썩게되어 실패하기 때문이다.Among the 101 raw ingredients as shown in Table 1 below, medicinal plants that can be harvested in spring, that is, each of the herbs corresponding to Nos. 1 to 54 are collected, washed well with water, dried, and mixed with raw materials evenly. By adding one layer of raw material to Onggi jar and adding more sucrose (natural sugar), it fills 70% of the jar with the raw material and sucrose as if it were sitting on a rice cake, then fermented for about six months at a temperature of 38-42 degrees Celsius. The blending ratio of sucrose is 1-to-1 by weight.) During the fermentation period, the work of turning the contents of raw materials up and down should be preceded once every three days. The reason is that if the contents of the raw material are deposited without moving for a long time from the bottom, it causes disturbance of oxygen deficiency in the deposited sedimentary layer and prevents the fermentation of the whole raw material, and in turn, the contents of the raw material are decayed and rotted. Because it fails.
6개월간 발효과정이 끝나면, 발효된 원료의 내용물을 습식분쇄기로 마쇄하여 원액을 착즙한 다음, 조밀한 여러겹의 천을 이용하여 여과시킨다. 잘 여과된 여액을 다시 무공해 옹기 항아리에 담아 넣고 기름종이로 잘 밀봉한 다음, 다음 단계의 순서를 기다린다.After six months of fermentation, the contents of the fermented raw material are ground with a wet grinder to juice the stock solution and then filtered using a dense fabric. Put the filtered filtrate back into the pollution-free pot, seal it well with oil paper, and wait for the next step sequence.
이렇게 계절별로 봄철에는 봄에 나는 산나물과 봄에 피는 꽃들을 채취하여 발효시키고 착즙하여 대기시킨다.Thus, in the spring season, spring wild vegetables and spring flowers are collected, fermented, juiced, and waited.
제 2공정: 여름, 가을철의 약용식물채취 및 발효공정Second Process: Medicinal Plant Collection and Fermentation in Summer and Autumn
여름과 가을철에도 마찬가지로 여름에는 여름철에 나는 산나물과 꽃 나뭇잎과 버섯류와 가을 특유의 백미격은 서리를 맞으면서 더욱 향기로와지는 야생황백 국화꽃과 산구절초꽃 등 즉 55번에서 101번에 해당하는 약용식물을 시기별로 채취하여 상기 제 1공정과 동일하게 6개월간씩 각각 발효시킨다.Similarly in summer and autumn, summer wild vegetables, flower leaves, mushrooms, and the unique white rice scales in autumn are wild yellow and white chrysanthemums and Sangujeolcho flowers that are more fragrant and more fragrant. The medicinal plants are harvested at different times and fermented for 6 months in the same manner as in the first step.
6개월간 발효과정이 끝나면, 발효된 원료의 내용물을 습식분쇄기로 마쇄하여 원액을 착즙한 다음, 조밀한 여러겹의 천을 이용하여 여과시킨다.After six months of fermentation, the contents of the fermented raw material are ground with a wet grinder to juice the stock solution and then filtered using a dense fabric.
제 3공정: 저온숙성Third Process: Low Temperature Maturation
상기 제 1공정과 2공정에서 제조된 계절별 발효 원액들을 마지막에는 한데 모아서 잘 섞은 후 무공해 옹기 항아리에 다시 담아 기름종이로 잘 밀봉한 다음 장기간 숙성단계의 과정으로 들어간다.Seasonal fermentation stock solutions prepared in the first step and the second step are finally collected, mixed well, put back into the pollution-free pot and sealed well with oil paper, and then enters the process of long-term aging step.
숙성 기간은 대체로 오래(몇년)일수록 좋으나 보통 1년 이상이면 된다. 한가지 유의해야 할 점은 발효시킬 때에는 고온에서 발효를 시켰지만, 숙성시킬때에는 반대로 저온(영상 1∼5℃)에서 숙성을 시켜야만 한다. 왜냐하면 발효를 시킬때에는 원료속에서 활동하는 효소균(효모의 母(모)와 子(자)를 흥분시켜서 수백억만마리로 증식(증폭)시키기 위하여 고온발효가 필수적이지만 일단 발효과정이 끝나고 숙성단계로 들어가면 그 원액속에 함축되어 있는 각종의 천연항생물질(항암, 살암작용 항균, 항염증작용, 항히스타민작용, 진정작용, 세포막강화작용, 노화방지작용, 조직재생작용, 혈관강화작용, 활성산소제거작용, 백혈구 증가작용, 면역부활작용등)이 우리 인체에 잘적응하여 순종하며 인체를 경영하고 질병을 치료하는 훌륭한 일꾼(에너지)으로 만들기 위해서는 저온 숙성 과정을 통하여 훈련(수행)시켜서 성급하지 않고 연(부드럽게) 하게 각종 약리작용의 강한 성질들을 누그럽게 삭혀서 아무체질에나 잘 적응될 수 있도록 하기 위함이다.The ripening period is usually longer (some years), but usually 1 year or more. One thing to note is that fermentation at high temperature when fermentation, but when fermentation at the low temperature (image 1 ~ 5 ℃) must be aged. Because fermentation is essential for high temperature fermentation to amplify (amplify) the enzyme bacteria (yields of yeast and 子) in the raw material to billions of birds, but once fermentation is complete, When it enters, various natural antibiotics (anticancer, antibacterial, anti-inflammatory, antihistamine, sedative, cell membrane strengthening, anti-aging, tissue regeneration, vascular strengthening, free radical removal, Leukocytosis, immune responsiveness, etc.) adapts well to our human body and makes it a good worker (energy) to manage the human body and treat diseases. This is to soften the strong properties of various pharmacological actions so that they can be adapted to any constitution.
이상, 상기 실시예를 통하여 설명한 바와 같이 본 발명 천연약용식물을 주재로 하는 건강발효식품은 봄, 여름, 가을의 계절별 약용식물을 채취하여 발효, 숙성시킴으로써 약용식물의 유효성분을 효과적으로 섭취할 수 있는 뛰어난 효과가 있으므로 식품가공산업상 매우 유용한 발명인 것이다.In the above, as described through the above embodiments, the fermented health foods based on the natural medicinal plants of the present invention can effectively ingest the active ingredients of medicinal plants by harvesting, fermenting and ripening seasonal medicinal plants for spring, summer and autumn. It is a very useful invention in the food processing industry because it has an excellent effect.
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| KR100465898B1 (en) * | 2002-07-10 | 2005-01-13 | 김성도 | Process for preparing beverage from silk tree extract |
| KR100543223B1 (en) * | 2003-03-27 | 2006-01-20 | 이승수 | Honey producing method using fermentation liquid of Acanthopanax |
| KR20060019134A (en) * | 2004-08-26 | 2006-03-03 | 유한회사 나라환경 | Fermentation liquor using microorganisms from bamboo, and process for preparing the same |
| KR100755643B1 (en) * | 2006-06-14 | 2007-09-04 | 이승아 | The extract and fermentation liquor manufacturing method of houttuynia cordata |
| KR100780036B1 (en) * | 2006-06-23 | 2007-11-29 | 조동식 | A canned tuna contained smilax china |
| KR100865537B1 (en) * | 2007-03-07 | 2008-10-29 | 이태희 | Liquor produced by adding Orostachys and a preparation method thereof |
| KR100898960B1 (en) * | 2007-07-09 | 2009-05-25 | 남미선 | A soap composition for atopic dermatitis containing fermented extract of Xanthium strumarium L. and preparation method thereof |
| KR100915588B1 (en) * | 2009-01-21 | 2009-09-07 | 전상숙 | Method for extracting fermentative feed |
| KR100945058B1 (en) * | 2008-04-14 | 2010-03-05 | 박연주 | Method of preparing fermented food using humus |
| KR101292203B1 (en) * | 2012-03-12 | 2013-08-07 | 김민재 | A method of manufacture for fermentation sauce of smilax china |
| KR101353191B1 (en) * | 2012-01-20 | 2014-01-17 | 김나연 | Method for preparing material of healthy food using Selaginella tamariscina |
| KR101463138B1 (en) * | 2012-06-07 | 2014-11-20 | 하일근 | Trichosanthes kirilowii Maxim drinks AND THE METHOD THEREOF |
| KR101581340B1 (en) * | 2015-03-03 | 2015-12-31 | 김천와송영농조합법인 | Fermentation Method for Wasong and Graviola Mixing Powder |
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| KR100543223B1 (en) * | 2003-03-27 | 2006-01-20 | 이승수 | Honey producing method using fermentation liquid of Acanthopanax |
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| KR100915588B1 (en) * | 2009-01-21 | 2009-09-07 | 전상숙 | Method for extracting fermentative feed |
| KR101353191B1 (en) * | 2012-01-20 | 2014-01-17 | 김나연 | Method for preparing material of healthy food using Selaginella tamariscina |
| KR101292203B1 (en) * | 2012-03-12 | 2013-08-07 | 김민재 | A method of manufacture for fermentation sauce of smilax china |
| KR101463138B1 (en) * | 2012-06-07 | 2014-11-20 | 하일근 | Trichosanthes kirilowii Maxim drinks AND THE METHOD THEREOF |
| KR101581340B1 (en) * | 2015-03-03 | 2015-12-31 | 김천와송영농조합법인 | Fermentation Method for Wasong and Graviola Mixing Powder |
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