KR20150095308A

KR20150095308A - Fermentation method of producing Effective Microorganisms Beverage

Info

Publication number: KR20150095308A
Application number: KR1020140016461A
Authority: KR
Inventors: 송상민; 문미화
Original assignee: 송상민
Priority date: 2014-02-13
Filing date: 2014-02-13
Publication date: 2015-08-21

Abstract

The present invention mixes fermented food products such as sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products in a diluted sugar solution, extracts and cultures useful liquid microorganisms from the mixture, and mixes food products appropriate to be used as food product ingredients with the useful liquid microorganisms, extracts the active ingredients contained in the food product ingredients, and obtains the useful microorganisms containing the active ingredients of the food product ingredients by culturing the extract. Then, the present invention distils the useful microorganisms containing the active ingredients of the food product ingredients to obtain a distilled beverage, conducts an ion exchange operation in an ion exchange apparatus to obtain an ion exchange beverage, or obtains a pure filtered beverage by performing a pure filtering operation with a filtering apparatus having a 0.1~1μm filtering membrane. The present invention can extract the useful microorganisms prepared by using the fermented food product included in the types of sauces, kimchi, salted seafood, traditional liquors, fermented vinegar, and lactic acid food products without damaging the active ingredients contained in the food product ingredients. The present invention uses the action of the useful microorganisms to decompose the active ingredients and synthesize novel ingredients, thereby enhancing the nutrients. The present invention can the useful microorganisms containing the active ingredients of the food product ingredients having the excellent palatability, storability, and pharmacological properties. The present invention also can use the useful microorganisms containing the active ingredients of the food product ingredients to provide various microorganism fermentation beverages including the distilled beverages, ion exchange beverages, and pure filtered beverages.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a microorganism fermented beverage,

The present invention relates to a method for fermenting a fermented food belonging to a fermented food belonging to a fermented food such as soy sauce, kimchi, fermented fish meal, traditional liquor, fermented vinegar, lactobacillus food and the like to a diluted sugar solution to extract and cultivate a useful microorganism in the liquid phase (including active culture) The active ingredient having a suitable raw material for the food is extracted from the liquid microorganism produced from the fermented food, and the extract is fermented to obtain the active ingredient of the food raw material To obtain a useful microorganism in liquid form. Furthermore, various types of beverages such as distilled beverages, ion-exchange beverages, cleaning filtration beverages, etc., are produced by using the liquid useful microorganisms containing the effective ingredients of the above-mentioned food raw materials.

In general, useful microorganisms (EM) are microorganisms, which are cultured in combination with dozens of microorganisms useful to humans.

Representative complex beneficial microorganisms were liquids developed in 1982 by Professor Higaderuo of the Faculty of Agriculture, Ryukyu University in Japan, and were used as EM-1, EM-5, EM-X, EM-Z, EM Bokashi, EM Ceramics, Activated EM, and related companies include EM Corporation of Japan, EM Korea of Korea, and evermiracle. Recently, sugar can be diluted in water, and a small amount of EM can be mixed with a rice bran, a degreasing steel or a rice flour, and aerobic fermentation can be carried out at an appropriate temperature to produce a useful microorganism, .

These useful microorganisms were first used mainly as agricultural materials. Since then, its efficacy and ability have been clarified, and it has been applied to environmental purification, water quality improvement, and public sanitation.

Korean Patent Laid-Open Publication No. 2012-0039092 discloses a feed additive for freshwater eel cultivation using legal sulfur and vegetable lactic acid bacteria, a method for producing the feed additive, and a method for cultivating freshwater eel using the same, and Korean Patent No. 1073887 discloses a sulfur fermentation broth Korean Patent No. 10-1334157 discloses a virgin sulfur produced using a useful microorganism and its use, and a Korean Patent Registration No. 10-1268079 discloses a composition for a food additive using a herb medicine and a method for preparing the same, and Korean Patent No. 10-1114185 discloses a composition for a deodorant and a method for preparing the same.

In addition, its use is expanding to animal feed (Domestic Patent No. 10-0481971), cosmetics (Domestic Patent No. 10-0721119), fabric softener, deodorant, toothpaste and detergent. EM-X is a typical example. EM-X is a powerful antioxidant that is highly concentrated by fermentation of EM fermentation products. It does not use any synthetic chemicals and is made of useful microorganisms such as EM-1 and EM-5, which are produced from 100% raw materials.

For the purpose of nutrition or pharmacological purpose, the methods for extracting effective ingredients inherent to the plant include low temperature water extraction (a method in which plants are mixed with unheated water), hot water extraction (hot water extraction), supercritical (Supercritical extraction method), extraction with ethanol (ethanol extraction method, mixing the plant with ethanol for a certain period of time to extract the active ingredient in ethanol), sugar extraction (sugar extraction, sugar, fructose, maltose , Lactose, sucrose, honey, and the like, at a certain ratio, such as herbal medicines, for a certain period of time, so that the effective amount of the plant is extracted by the sugar.

The low temperature water extraction method has the advantage of extracting the active ingredient contained in plants without destroying it. However, there are difficulties in extraction depending on the plant, and the time required for extracting the effective ingredient of the plant is too much.

Although the hot water extraction method has the advantage of extracting the active ingredient contained in plants in a short time, there is a disadvantage that a large amount of active ingredient is destroyed by high temperature. Most of the extract is stored in the refrigerator except for a small part, There is a disadvantage that it must be used before decaying because of its low holding power.

Supercritical extraction has the advantage of extracting the active ingredient without destroying the active ingredient of the plant at least. However, most of the extracts extracted by supercritical extraction, low temperature extraction and heat extraction can be decomposed within 1 hour in the natural state at high temperature in summer, and within 3 days to 1 month even at low temperature such as refrigerator It is difficult to use the extract in the long term because of low storage stability.

The ethanol extraction method can extract the active ingredient without destroying the active ingredient of the plant, and the ethanol extract can be stored at room temperature for several months to several years. However, the ethanol extract has a problem that the absorption amount of the extract having the specific active ingredient necessary for the ethanol containing the active ingredient can not be sufficiently taken to the patient who has to refrain from ethanol absorption. Moreover, for those who can not drink ethanol, there is a problem that the ethanol extract can not be ingested even if it is excellent.

Similar to the ethanol extraction method, the sugar extraction method can extract the active ingredient without destroying the active ingredient of the plant, and the sugar extract can be stored at room temperature for several months to several years. Due to the sweet taste of the sugar, There is an advantage that is easy to do.

However, the extract of the present invention has a problem that it can not take up the absorption amount of the active ingredient contained in the sugar extract sufficiently because it can not take the sugar frequently or can not be taken even if a certain effective ingredient is required for diabetic patients or hypertensive patients.

On the other hand, there are products using lactic acid bacteria exemplified by yogurts, Yakurudo, Yopur, etc. as drinking beverages using useful microorganisms, but there are also products using traditional fermented foods such as soybean paste, fermented liquor, fermented vinegar, The useful microorganisms are extracted and cultured in these fermented foods, and the effective components of the plant or animal are extracted and fermented by using the useful microorganisms, and furthermore, a useful microorganism containing the active ingredient is used to prepare a drink The method of manufacturing is not known.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fermented microbe fermented beverage, wherein various types of beverages such as a distilled beverage, an ion exchange beverage, and a purifying filtration beverage are produced using the fermented food microorganism For that purpose.

In order to achieve the above object, the present invention provides a method for producing a fermented food by mixing and fermenting a fermented food belonging to a fermented food such as soy sauce, kimchi, fermented vinegar, lactic acid bacteria, By mixing a food material suitable as a food material with the useful microorganism in liquid form, an effective ingredient possessed by a food raw material suitable as a food ingredient is extracted by a liquid useful microorganism produced from the fermented food, and the extract is fermented, To obtain a useful microorganism in liquid form. The present invention also provides a method for producing a fermented microbe fermented beverage, wherein the fermented beverage of various forms such as distilled beverage, ion exchange beverage, cleaning filtration beverage and the like is produced by using the liquid useful microorganism containing the above food ingredient effective ingredient.

According to the present invention, useful microorganisms obtained from fermented foods belonging to various kinds of foods such as soy sauce, kimchi, salted fish, traditional liquor, fermented vinegar, lactic acid bacteria and the like are used for extracting and fermenting the active ingredients of food raw materials, A beneficial advantage in providing a variety of microbial fermented beverages such as distilled beverages, ion-exchange beverages, purifying filtration beverages, etc. having excellent nutrition, palatability and pharmacological properties by providing a beverage manufacturing technique with useful microorganisms containing excellent active ingredients for food ingredients I will.

Hereinafter, the present invention will be described more specifically.

The method for producing the microbial fermented beverage of the present invention is as follows.

a) Mix one or more selected from fermented food groups such as soy sauce, fermented liquor, fermented vinegar, lactobacillus food and the like at a ratio of 0.01 to 30% based on the total composition% Obtaining a useful microorganism by fermenting at a temperature of 20 to 40 占 폚 for 10 to 30 days to extract a useful microorganism in liquid form;

b) mixing the beneficial microorganism obtained in step a) with at least 1% or more of the total microorganism obtained in step a), fermenting it at a temperature of 20 to 40 ° C for 7 to 30 days to cultivate the useful microorganism A useful microbial activation step;

c) mixing at least one selected from the group of food raw materials such as agricultural products, aquatic products, livestock products and forest products with the beneficial microorganisms obtained in steps a) and b) at a ratio of 0.1 to 90% For about 10 days to 6 months to extract an effective ingredient of a food ingredient contained in a food ingredient by a useful microorganism and fermenting the extract to obtain a useful microorganism containing a food ingredient effective ingredient;

and d) preparing any one of a distilled beverage, an ion-exchange beverage, and a purifying filtration beverage by using a liquid useful microorganism containing the effective ingredient of the raw material for fermentation completed in step c).

The step a according to the present invention is a step of extracting a useful microorganism which can be adapted to the sugar dilution among various useful microorganisms contained in the fermented food.

The saccharide used in the sugar dilution is not limited and may be any one selected from among sugar, fructose, maltose, lactose, sucrose, honey, sugar, tallow, oligosaccharide, fructose, candy, glucose, molasses and raw sugar. The content of sugar diluted in water may be 0.1 to 10%, preferably 0.5 to 5%, more preferably 0.6 to 3% based on the total weight% of the composition. When the content of sugar is larger than the above range, the useful microorganisms extracted and cultivated are not economical due to too high an acidity or an excessive use amount. On the other hand, when the sugar content is less than the above range, useful microorganisms can not be extracted or cultured from the fermented food There is a problem that the composition is corrupted.

The water used for the sugar dilution may be any one that does not cause any hygienic problems such as distilled water, tap water, deep sea water, purified water, ground water, mildew water, and rock water.

The fermented food to be administered to the sugar dilution is a fermented food made by utilizing the fermentation action of microorganisms such as lactic acid bacteria or yeast. It is used for the purposes of the present invention such as soybean paste, fermented liquor, fermented vinegar, But can be used without limitation as long as it is capable of realizing the above.

Fermented foods such as soy sauce; For example, miso, kochujang, chonggukjang, soy sauce, spring rolls, and curd can be exemplified. The miso includes Japanese miso smile (rice smile, barley smile, bean smile). In addition, fermented soybean paste (soy sauce), soy sauce (including Japanese soy sauce), chunjang, and chungjang should be fermented for at least 4 months to produce useful microorganisms. Traditional fermented soybean paste, which is aged for many years and is rich in useful microorganisms, , Traditional fermented soy sauce, traditional fermented spring chutney, etc. are better. Chungkookjang is also commercially available, and it is better if the soybeans are put into a container with rice straw and fermented at 35 ~ 38 ℃ for 3 ~ 7 days.

Salted fermented foods are; It is better to use fish meat, eggs, and bowls that have been salted and seasoned with salt, and those that have been fermented for at least 3 months or more and have been fermented for more than a year. Of course, it also includes spiced fish. Examples of the types of salted fishes include anchovy fish sauce, canary fish sauce, rust fish sauce, crab meat sauce (abalone intestine), shrimp sauce, flatfish sauce, gangdong sauce, gonoru sauce, mackerel sauce, , Anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, anchovy sauce, It is made from sea urchin, sea urchin, sea urchin, sea urchin, sardine urchase, duck sword, umbrella urchin urchin, sea urchin, sea urchin, sea urchin, sea urchin, It has been widely used in various fields such as sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, shrimp, sea urchin, sea urchin, sea urchin, There are many kinds of fish such as tempura, turmeric, yellow squid, squid, oyster, octopus, Mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, mackerel, Salmon roe, Salmon roe, Salmon roe, Salted roe roe, Salted roe roe, Salted roe roe, Salted roe roe, Salmon roe, Salmon roe, It is a sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, sea anchovy, sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, sea bream, It is knowledgeable, we can illustrate such as clam chowder, dry squid chowder, octopus chowder, squid chowder, chowder chowder, pollinate gill chowder,

Kimchi as fermented food; Vegetable fermented food is a fermented food made by fermenting salt-fermented vegetables with fermented seaweed mixed with salted or fermented soy sauce and fermented at low temperature for at least 3 days. Fermentation aged in crypt or kimchi refrigerator This is better than six months. Examples of the types of kimchi include cabbage kimchi, cabbage kimchi, nabak kimchi, bamboo kimchi, cabbage bo kimchi, white kimchi, gangwonmu kimchi, kdukdugi, radish water kimchi, leek kimchi, cucumber mackerel, sesame leaf kimchi, , Spring mustard kimchi, spring mustard kimchi, kelp kimchi, cabbage kimchi, eggplant kimchi, bamboo kimchi, bamboo kimchi, red pepper kimchi, autumn mustard kimchi, green mustard kimchi, Dongjia kimchi, red pepper kimchi, 칡Sun kimchi, potato sauce kimchi, white kimchi, mushroom kakdugi, oyster kakdugi, minced kakdugi, bossam kimchi, cucumber kimchi, radish kimchi, mustard kimchi, janggi kimchi, nabak kimchi, , Kimchi which is salted, Kangdukchi Kangdukgi, Kangchikchi, seafood Kimchi, Kangduk kakdugi, Kakdugi kimchi, Kangdukchi kimchi, Seoji kimchi, Dongchimi, Kimchi, sweet potato stem Kimchi, red pepper kimchi, green pepper kimchi, Korean radish kimchi, Korean radish shrimp sauce kimchi, abalone kimchi, horseradish kimchi, mustard kimchi, sweet potato kimchi, Korean radish kimchi, onion kimchi, bean sprouts kimchi, Kimchi, garlic stem Kimchi, tarang kimchi, bamboo kimchi, 바 김 kimchi, buttercup kimchi, dried radish kimchi, dongnaem kimchi, stone (Korean radish kimchi), red kimchi, ring (white paper), sweet potato kimchi, Kimchi, marinated kimchi, kimchi, marinated kimchi, carrot Kimchi, citrus kimchi, parsley kimchi, white kimchi, mustard kimchi, boiled kimchi, plum kimchi, altar dongchimi Kimchi, Pumpkin Kimchi, Chicken Kimchi, Mixed Garlic Kimchi, Garlic Kimchi, Garlic Kimchi, Chicken Kimchi, Hanchi Kimchi, Pumpkin Kimchi, Pumpkin Kimchi, However, Kimchi, ginseng, kimchi, ginseng, kimchi, ginseng, kimchi, ginseng, kimchi, turnip kimchi, turnip kimchi, turnip kimchi, turnip bunch kimchi, lotus dumplings, ginseng water kimchi In addition, fermented foods such as soy sauce, soybean paste, and hot pepper paste are also included. Red pepper, sardine, radish, bamboo shoots, mushroom papaya, papaya leaf, and the like. And they should be used when the fermentation is sufficiently advanced to produce useful microorganisms. Therefore, kimchi, such as a ready-to-eat side dish, a puttfish, etc., is not applicable because no useful microorganisms are produced.

As the fermented food, the fermented liquor comprises: Fruits, cereals, papers, etc., and other saccharides and starch contained in raw materials are fermented by the action of fungi or yeast. There are no restrictions on the presence of microorganisms such as yeast or lactic acid bacteria. For example, grains (such as beer, rice wine, Dongdongju, Sungok Cheongju, Jungdongju, Hansan Sorghum, Haenam Jinyangju, Cheongju (sake), etc.), fruit (cactus fruit, bokbunja, wine, And a hybrid stock prepared by mixing them.

As a fermented food, (Vinegar, vinegar, vinegar, pomegranate vinegar, vinegar, and vinegar) made by using grains, grape vinegar (vinegar, And the presence of microorganisms such as dicotyledonous vinegar prepared by immersing a specific plant for a certain period in a conventional vinegar containing the herbal medicine vinegar (ginseng vinegar, pine vinegar, bellflower vinegar, But is not limited to.

Fermented foods are lactobacillus foods; Solid or liquid lactic acid bacteria and products containing them, such as yogurt, yogurt, yogurt and the like.

And the selected fermented food is administered in an amount of 0.1 to 30% based on the total weight% of the composition. In particular, the content of soy sauce, fermented liquor, and lactic acid bacteria is 0.1 to 30%, preferably 0.1 to 30%, more preferably 0.1 to 10%, more preferably 1 to 5% , Preferably 1 to 20%, more preferably 3 to 10%. Fermented food having a high salt concentration such as soy sauce or fermented fish products is not economical because the fermentation rate is too weak, and the higher the content of kimchi, the fermented liquor, the fermented vinegar, and the lactic acid bacteria, the better the fermentation. It may be administered at a higher ratio than the content, but an excessively high content is not economical. Conversely, when the content is less than the above-mentioned content, there is a problem that the useful microorganisms are not extracted or it is difficult to cultivate and the composition may be corrupted.

The temperature required for extracting and culturing the useful microorganism from the fermented food is 20 to 40 占 폚, preferably 20 to 35 占 폚, more preferably 25 to 35 占 폚. If the temperature is higher than the above range, there is a problem that the fermentation is difficult to proceed or the useful microorganisms contained in the fermented food are killed. Conversely, if the temperature is lower than the above range, it takes too much time for fermentation to proceed or fermentation may be difficult.

As the fermentation proceeds Among the various useful microorganisms contained in the fermented food, only the useful microorganisms that can be adapted to the sugar dilution conditions are extracted from the fermented food, and the sugar is used as a food source to adapt to the environmental conditions of the sugar dilution, It is possible to rapidly expand and cultivate according to various combined environmental conditions such as proper oxygen supply.

Of course, the fermentation process can be observed with the naked eye. For example, after 36 ~ 48 hours from the start of fermentation at 25 ~ 35 ℃, bubbles are generated in the fermentor and the gas is continuously produced. After 3 ~ 4 days, The microfilm starts to form on the upper surface of the composition.

At this time, the composition may be maintained in a state where the lid of the fermentation tank is closed, but the anaerobic fermentation may be continued. However, the lid of the fermentation tank should be opened for at least one time in 1-3 days to evacuate gas or stir once more, When oxygen is supplied and aerobically fermented, more intensive fermentation proceeds. The fermentation period is somewhat different depending on the selected fermented food and the temperature and the fermentation method, but it is usually sufficient that the fermentation time is 10 to 30 days at 20 ° C or more.

The thus fermented fermentation broth is a composite of several tens of useful microorganisms including lactic acid bacteria, yeast, acetic acid bacteria, photosynthetic bacteria and the like from fermented foods such as soybean paste, fermented foods and kimchi, Lactic acid bacteria are cultured and activated. In fermented liquor or fermented vinegar, there are at least one useful microorganism which is contained in a fermentation state or fermented vinegar and contains sugar as a food source.

It is preferable that the fermented useful microorganisms are repeatedly filtered at least once with a filter such as a filter or cloth to cleanly remove the residue containing by-products of the useful microorganisms.

The step (b) according to the present invention is a step of culturing and activating the useful microorganism obtained in step (a), wherein a useful microorganism prepared from the fermented food is added to the sugar diluent in the step (a) The useful microorganisms obtained in the step a, that is, the useful microorganisms prepared from the fermented food, are at least 1% or more in proportion to the total composition, but the larger the specific gravity Proliferation is good. Therefore, the preferable content of the useful microorganism produced from the fermented food is 1 to 30%, preferably 2 to 20%, more preferably 3 to 5% based on the total composition%.

When the mixture is sufficiently fermented at a temperature of 20 to 40 ° C for 7 to 30 days, an activated microorganism of liquid phase is obtained.

Of course, the process for producing an active cultivated useful microorganism in this step differs from the above-mentioned step a only in that the beneficial microorganism obtained in step a is used instead of the fermented food in composition composition. Therefore, the useful microorganisms finally completed in steps a and b are substantially different. For example, if the soybean paste useful microorganism is selected as the fermented food for extracting the useful microorganism in step a, the step b is a step of selecting the soybean paste useful microorganism obtained in step a, The fermented soybean soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented soybean fermented The microorganisms or the soybean useful microorganisms of step b, which are activated by culturing the microorganisms useful for the soybean miso, will be almost the same.

Such an active culture medium is advantageous in that there is almost no occurrence of residue after fermentation by using a useful microorganism in liquid form extracted and cultured from fermented food rather than fermented food.

The step c according to the present invention is characterized in that the active ingredient contained in the food raw material is extracted and fermented by the useful microorganism by mixing the food raw material suitable as the food raw material with the liquid microorganism produced in step a or step b, Is a step of obtaining a useful microorganism in a liquid phase containing the microorganism.

Here, the food material suitable as the food material is not limited as long as the object of the present invention can be achieved, and any one or more of the food raw materials groups such as agricultural products, livestock products, forest products, and aquatic products can be selected.

The agricultural products as the above food raw materials are collectively referred to as the products produced through the agricultural production process, and include products such as pulses such as rice, burdock, barley, wheat, and barley, millet such as millet, millet, millet, corn, buckwheat, Food crops such as beans, red beans, green beans, kidney beans, and eastern beef, and food crops such as potatoes and sweet potatoes, silkworms, bees, edible grasshoppers and other edible insects and their by-products (eg, honey) Vegetables such as cabbage, cabbage, spinach, lettuce, parsley, fruit vegetables such as watermelon, melon, cucumber, pumpkin, tomato, strawberry, eggplant, green pepper, root vegetables such as turnip, radish, carrot, burdock, There are vegetables exemplified by seasoning vegetables such as red pepper, red pepper, garlic, onion, onion, ginger, and fruits such as apple, pear, peach, grape, citrus, persimmon, etc., chestnut, chestnut, jujube, · Seeds that are exemplified by banks, wild strawberries, etc. Special crops such as cotton, rapeseed, sesame, perilla, peanut, hops, green tea, etc., and Gugija, Gyungyung, Angelica, Peony, Hwanggi, Taeunggung, Chihwang, Siho, Omija, Samyang, Ginseng, Doduck, Yeoju, Medicinal crops such as mint, rosemary, peppermint, mint, time, lavender, jasmine, sesame, etc. represented by chrysanthemums, roses, misty flowers and herbs, and shiitake mushrooms Mushrooms · Gingko mushrooms · Leaf mushrooms · Monochromatic clouds mushrooms · Pleurotus mushrooms · Top mushrooms · Thorn mushrooms · Longevity mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushrooms · Mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom · pupa · mushroom · mushroom · mushroom · mushroom · mushroom · mushroom Clown Mushroom, mushroom mushroom, sweat mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, tricolor paint mushroom, mushroom mushroom, cloud mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, egg mushroom, mushroom mushroom Mushroom, mushroom, mushroom, horse mushroom, horsetail mushroom, and the like.

Animal products as a raw material for food are collectively referred to as products produced by livestock such as cows, cows, pigs, chickens, sheep, horses, pheasants, ducks, goats, quails, goats, rabbits, donkeys, and deer. Which is exemplified by meat and its by-products (internal / head / tail / leg / oil / bone / heel / blood) and milk exemplified by milk, chlorine oil, milk fat, donkey oil, etc., eggs, quail eggs, And the like.

Forest products as forest products are forest products such as timber, tree, and fallen leaves that are produced or harvested, such as persimmon tree, jujube tree, pine tree, plum tree, plum tree, mulberry tree, · Wild ducks such as bamboo, bamboo, bamboo, bamboo, omnivorous trees, oak trees, bamboo trees, bamboo trees, bamboo trees, conifer trees, coniferous trees, strobilous fir trees, pine trees, Such as medicinal plants exemplified by trees such as Tadaso trees, Virginia pine trees, sea pine trees, pine trees, larch trees, fir trees, cedar trees, lacquer trees, and juniper trees, etc., can be applied to pharmacological effects and edible plants, ), Resin (resin), raw leaves (leaves), sap, deciduous leaves, flowers, roots, etc. and those that can be used, such as moss, moss, umbrella, moss, moss, moss, litmus, moss, dwarf moss, plum tree moss, Mosses, light leaf umbrellas Moss, Icelandic mosses, light mosses, flower mosses, mosses, mosses, monster mosses, celestial mosses, etc. There are lichens, radishes, sunflowers, dandelions, There are herbaceous plants such as pea, sweetpotato, oilseed, oil seedlings, clover, flowers, foresters, persimmon grasses, poppies, giraffe, flower buds, pomegranate herbs, shrubs, poriburnum, morning glory and American morning glory. There are a variety of plants such as rhododendrons, raspberries, bamboo, bokbunja, muller, omija, mountain dwarf, rattan, and soybean, and shiitake mushrooms, mushroom mushrooms, gyoza mushrooms, mushrooms, monochromatic mushrooms, oyster mushrooms, Mushroom, longevity mushroom, hole mushroom mushroom, needle mushroom, bamboo mushroom, armor mushroom, bamboo needle neck, bamboo mushroom, mushroom mushroom, mandarin mushroom, mushroom, mushroom, mushroom mushroom, mushroom mushroom, psychedelic mushroom, horse Mushroom, leaves mushroom, mushroom mushroom, mushroom mushroom, funnel mushroom, cicadas mushroom, pupa mushroom mushroom, gravel mushroom, sea mushroom, ground jelly mushroom, mulberry mushroom, clown mushroom, mushroom mushroom, milk mushroom, sweat mushroom, Mushrooms, mushrooms, mushrooms, mushrooms, tricolor painted mushrooms, sea mushrooms, cloud mushrooms, matsutake mushrooms, mushroom mushrooms, mushrooms, mushrooms, egg mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, mushrooms, horsetail mushrooms Mushrooms and the like.

As a food raw material, aquatic products are collectively referred to as producing or harvesting through aquatic activities, such as mackerel, early, whale, shark, octopus, hawk, duck, tuna, crab, shrimp, fish, conger, scallop, red sea gull, Midduk · Abalone · Sora · Redfish · Cucumber · Deep-fried prawn · Anchovy · Flounder · Gecko · Oyster · Tuna · Chigger · Flounder · Pistachio · Uraku · Shrimp · Flounder · Flounder · Bass · Anchovy · Catfish · Daegu · Grass · Daegu · Duckling · Catfish · Sea smelt · Eel · Puffer fish · Mullet · Mackerel · Mackerel · Mackerel · Salmon · Crucian carp · Carp · Sturgeon · Herring · Broiler meat · Small spiny meat · Mackerel · Fish fillet · Punch Buttercups, Buttercups, Piramis, Glanders, Catfish, Ducks, Rhododendrons, Sea eel, Shanks, Anchovies, Octopuses, Ozzies, Squashes, Octopuses, Horns, Bulls, Scallops, Ducks, Crabs, Mussels, Loach, Loach, Cloves, Sea Catfish, arboreal, canary, gangdale, saury, · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · Ants · perennials · farmers · vultures · peaches · peaches · peaches · peach cakes · chrysanthemums · hairy crabs · toha peach · pine nuts · hirangha · hanbuts · squid · shellfish · clams · clams · 5 · sea urchins · sea urchins · rod The fishes which are exemplified as nogari, the dogfish, the mousefish, the frog and the like, and the top, the kimchi, the seaweed, the scorpion, the parasitic, the mackerel, the mackerel, the gazebo, the casserole, the kelp, the kelp, the green tea, the mackerel, the sea bass, Licorice, and the like.

It is recommended that such food ingredients are hygienic, and they can be selected from agricultural products, livestock products, forest products, and aquatic products. Accordingly, the raw material of the foodstuff may be any of the following: raw, dried, cut, crushed, ground, ground, pressed, heated, liquid, Maltose, lactose, sucrose, honey, and the like, and the shape and properties of the extract and the like, and can be applied to the present invention. And any step in the processing of processed or cooked food into ready-to-eat food and processing of processed food into processed food. The sugar extract (also called enzyme residue) of the sugar extract, which is extracted by the sugar extraction method and discarded after filtration, can also be recycled as a food material.

In particular, when selecting a food material for pharmacological purposes, it is preferable to base it on pharmacologically known knowledge. In addition, it is more desirable to select a herbal medicine as a food ingredient with the help of a specialist such as a Chinese medicine doctor or a Chinese medicine company.

However, since it is not preferable that the salt content of the above-mentioned food raw materials or processed foods is excessively high, it is desirable that the salt content should be adjusted to such an extent as to be diluted with the beneficial microorganisms in the liquid phase within 5%.

It is preferable that the above-mentioned food raw materials can be mixed with the useful microorganisms in the liquid phase of the fermentation tank, and means for facilitating mixing may be used if necessary. For example, the selected food ingredients are pushed up to the upper portion of the useful microorganisms in the liquid phase of the fermentation tank due to buoyancy, so that the food raw materials can not be mixed (immersed) in the liquid useful microorganisms. Therefore, in order to prevent the food raw material from being pushed up to the upper part of the beneficial microorganisms in the liquid phase of the fermentation tank due to buoyancy, heavy stones may be placed on the buoyant parts so that they can be easily immersed, or buoyant in a bag- It may be possible to put the raw material of the food together with the preservative (eg chaff) to facilitate the immersion.

The content of the food material to be mixed with the beneficial microorganism is not limited as long as it is sufficient to be sufficiently mixed with the useful microorganism, but it is preferable that the ratio thereof is appropriately controlled within the range of about 0.1 to 90% Food raw materials should also be selected accordingly.

For example, when too much of the dried food material is mixed, the dry food material absorbs the useful microorganisms in the liquid phase, so that the proportion of the dry food material can be adjusted so that it can not be mixed with the whole of the dry food material, Too small an amount of active ingredient extracted by controlling too little is not recommended.

For reference, when the food raw material is mixed with the useful microorganism in the liquid phase, the content of the liquid food raw material is 5 to 80%, preferably 5 to 50%, preferably 10 to 20% The ratio can be determined within the range of. In particular, the higher the concentration, the more the content should be controlled at 10-20%.

When the food raw material is an animal raw material having a large amount of fat, it is preferable to adjust the ratio in the range of about 1 to 20% relative to the total weight% of the composition. When the amount of the animal food material having a larger amount of fat than the above amount is too much, the useful microorganism takes too much time for fermenting the fat of the animal food material or has a problem of decaying.

Subsequently, the food material mixed with the useful microorganisms in the liquid is allowed to stand at room temperature at a fermentation temperature of 20 to 40 DEG C, preferably 25 to 35 DEG C, more preferably 30 to 32 DEG C, And the extract is fermented. In the fermentation process, the composition continuously bubbles in the fermentation tank after 36-48 hours from the start of fermentation, and gas is continuously produced. In order to protect itself from external bacteria after 3 to 4 days, do. At this time, the composition may be maintained in a state where the lid of the fermentation tank is closed, but the anaerobic fermentation may be continued. However, the lid of the fermentation tank should be opened for at least one time in 1-3 days to evacuate gas or stir once more, When oxygen is supplied and aerobically fermented, more intensive fermentation proceeds.

The fermentation period varies from 10 days to 6 months depending on the selected food raw material or food raw material type, fermentation temperature and fermentation method. However, if necessary, the fermentation period may be shortened or extended.

The liquid microorganism containing the active ingredient of the food raw material obtained by fermenting the food raw material mixed with the useful microorganism produced from the fermented food obtained in the step a or step b may be extracted without damaging the active ingredient of the food raw material At the same time, the active ingredient is decomposed by the action of useful microorganisms, new ingredients are synthesized, nutritive value is improved, and taste and flavor are renewed, and palatability is excellent. In particular, if a food ingredient selected for pharmacological purposes is fermented by a useful microorganism, the extracted active ingredient is subjected to a continuous fermentation process, thereby being more excellent in pharmacological properties.

The step d according to the present invention is a step of producing any one of a distilled beverage, an ion exchange beverage, and a clarifying filtration beverage using a useful microorganism containing the active ingredient of the food ingredient of the step c.

First, in the production of any one of distilled beverage, ion-exchange beverage, and refined filtration beverage, the useful microorganisms containing the active ingredient of the above-mentioned raw materials for foodstuffs are subjected to compression filtration or using a broad- It is recommended to perform primary filtration or filter filtration through a water filter.

The useful microorganism containing the active ingredient of the above-mentioned food ingredient is not limited as long as it is a conventional distillation method. The useful microorganism containing the active ingredient of the food ingredient is added to the distillation tank of the distiller and distilled at a temperature of 30 to 60 ° C The beverage is obtained or distilled at a high temperature of about 60 to 150 ° C. The water vapor generated at this time is transferred to the cooling device through a pipeline connected to the distillation tank, and is liquefied and collected into a collection tank to obtain a clear and transparent distilled beverage. Of course, distillers for producing distilled beverages can be selected from a variety of commercially available products.

The method for obtaining an ion-exchange beverage using the beneficial microorganism containing the active ingredient of the above-mentioned food ingredient is obtained by ion exchange, and the ion of the useful microorganism containing the active ingredient of the food ingredient is selectively adsorbed and removed by an ion exchange resin, Whereby an ion-exchange beverage is obtained. Further, the ion-exchange beverage is repeatedly subjected to the ion-exchange treatment at least once in the ion-exchange apparatus to obtain an ion-exchange liquid which is increasingly transparent.

The thus obtained ion-exchange beverage does not damage the components inherent to the beneficial microorganism containing the active ingredient of the food raw material, and the useful microorganisms containing the active ingredient of the food raw material become taut or transparent in color before the ion exchange treatment.

The method for obtaining the refined filtration beverage using the beneficial microorganism containing the food ingredient effective ingredient is preferably a refining filtration with a high-pressure filter having a filtration membrane of 0.1 to 0.5 mu m to obtain the inherent microorganism- So that a refined filtration beverage can be obtained. Of course, the ion-exchange beverage has the advantage of being able to remove the fine turbid water by repeating the same filtration process at least once more to obtain a clean ion-exchanged beverage, and to prevent the formation of precipitates during aging.

Hereinafter, the present invention will be described more specifically with reference to Examples and Experimental Examples. However, the technical scope of the present invention is not limited to these.

Example

(1) Process for obtaining beneficial microorganisms by using fermented food

Example 1

0.3 kg of fermented soybean paste (manufacturer: 000 temple located in North Sansan, Goyang, Gyeonggi province), 0.5L of molasses and 18L of groundwater purified water were added to the 20L fermenter in a conventional manner and aged for 5 years. The lid of the fermenter which was fermented for 30 days but closed at least once at least once for about 30 days was opened and stirred with a rod. In addition, in the closed fermenter, one fine hole Diameter 0.2 mm). The fermented useful microorganisms were filtered by using a ginkgo spring as a filter to obtain a liquid fermented soybean useful microorganism which was extracted and cultured in doenjang, to about 15L.

Example 2

100 g of anchovy sauce (manufacturer: Shin Young Kwang) was added to the diluted product, and the mixture was fermented for 30 days at a temperature of 25 to 32 ° C, The lid of the fermenter which was closed at least once on the 3rd day was opened and stirred with a rod, and it was also poured through one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank to discharge the generated gas during the fermentation of the closed fermenter Respectively. The fermented useful microorganisms were filtered by using a ginkgo spring as a filter to obtain about 18 L of a fermented anchovy sauce microorganism extracted from anchovy sauce.

Example 3

20 L fermentation tank was diluted with 0.5 L of molasses and 19 L of groundwater purified water. Then, 200 g of Chinese cabbage kimchi, which had been fermented in a kimchi refrigerator for 2 years and fermented in a kimchi refrigerator, The fermenter was fermented at a temperature of 32 ° C for 30 days, and the lid of the fermenter was sealed at least once in about 1 to 3 days. The lid of the fermenter was poured into a bar and the fermenter was stirred with a rod. And discharged through one fine hole (diameter 0.2 mm). The fermented useful microorganisms were filtered by using a ginkgo spring as a filter to obtain about 17 L of microorganism useful as a liquid Chinese cabbage kimchi extracted and cultured from Chinese cabbage kimchi.

Example 4

0.5L of molasses and 19L of groundwater purified water were diluted in a 20L fermenter, and 0.5L of makgeolli (manufacturer: Gohwa) was added to the diluted product. The mixture was mixed well and fermented at 25 ~ 32 ℃ for 20 days, The lid of the fermenter which was closed at least once on the 3rd day was opened and stirred with a rod, and it was also poured through one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank to discharge the generated gas during the fermentation of the closed fermenter Respectively. The fermented useful microorganism was obtained by filtration using a ginkgo spring as a filter, and about 19 L of a microorganism having a liquid makkolli extract cultivated from the makgeolli was obtained.

Example 5

To the 20L fermenter, 0.5L of molasses and 19L of groundwater purified water were diluted. 0.4L of persimmon vinegar (manufactured by I Love) was added to the diluted product and mixed well. The mixture was fermented at 25-32 ° C for 20 days, The lid of the fermenter which was closed at least once on the 3rd day was opened and stirred with a rod, and it was also poured through one fine hole (diameter 0.2 mm) formed in the lid of the fermentation tank to discharge the generated gas during the fermentation of the closed fermenter Respectively. The fermented useful microorganism was filtrated by using a ginkgo spring as a filter to obtain about 19 L of a liquid persimmon useful microorganism extracted from persimmon vinegar.

(2) Production process of active microorganism of useful microorganism produced by using fermented food

Example 6

The fermenter of 600 L was diluted with 10 L of molasses and 575 L of groundwater purified water. Then, 15 L of the useful microorganism obtained in Example 1 was added to the diluted product, followed by thorough mixing and fermentation at a temperature of 25 to 32 캜 for 15 days. The lid of the fermenter, which was closed at least once in one to three days, was opened and stirred with a rod. In addition, a plurality of fine holes (diameter: 0.1 mm) formed in the lid of the fermentation tank for releasing gas generated in the closed fermenter . The fermented useful microorganisms were filtered with a filter to produce about 600 L of the active fermented miso fermented microorganism.

Example 7

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the anchovy sauce fermented microorganism obtained in Example 2 was added to the diluted product and mixed well. The mixture was stirred at a temperature of 25 to 32 캜 for 15 days The lid of the fermenter which had been fermented at least once in about 1 to 3 days was opened and stirred with a rod, and one fine hole (diameter 0.2) formed in the lid of the fermenter for releasing the gas produced in the fermentation in the closed fermenter mm). The fermented useful microorganisms were filtered with a filter to obtain about 20 L of the fermented active sauces of anchovy sauces which were cultured.

Example 8

0.5 L of molasses and 19 L of groundwater purified water were diluted in a fermentation tank of 20 L and then 0.5 L of the microorganism of the Chinese cabbage kimchi obtained in Example 3 was added to the diluted product, The lid of the fermenter which had been fermented at least once at least once, was opened and stirred with a rod. In addition, in order to discharge the gas generated in the closed fermenter in the fermentation tank, one fine hole ). The fermented useful microorganisms were filtered with a filter to produce about 20 L of active microorganism of liquid cultured Chinese cabbage kimchi.

Example 9

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and 0.5 L of the microorganism of the present invention obtained in Example 4 was added to the diluted product, followed by 20 days of fermentation (Diameter: 0.2 mm) formed in the lid of the fermentation tank for discharging the gas produced in the closed fermenter in the closed fermenter, and the lid of the fermenter was sealed at least once in one to three days. Lt; / RTI > The fermented useful microorganisms were filtered with a filter to produce about 20 L of active microorganism of active liquid of makkolli.

Example 10

0.5 L of molasses and 19 L of groundwater purified water were diluted in a 20 L fermenter, and then 0.5 L of the persimmon vetch beneficial microorganism obtained in Example 5 was added to the diluted product, followed by 20 days of fermentation at 25 to 32 캜 (Diameter: 0.2 mm) formed in the lid of the fermentation tank for discharging the gas produced in the closed fermenter in the closed fermenter, and the lid of the fermenter was sealed at least once in one to three days. Lt; / RTI > The fermented useful microorganisms were filtered with a filter to produce active lactobacillus plant microorganisms which were cultivated in an amount of about 20 L.

(3) Effective ingredient extraction and fermentation process of food ingredients using useful microorganisms produced by using fermented food

Example 11

The fermentation tank of 20 L was immersed in 16 L of the liquid doenjang useful microorganism prepared in Example 6, and the fermented product was kept at 25-32 캜 for 6 months. And the fermented product was taken out from the fermentation tank on the end of fermentation, and a stainless steel net having a fine pore size of about 0.1 mm was used as a filter to produce a gummy brown colored filtrate, Of the useful microorganism.

Example 12

2 Kg of chopped chicken legs, 3 Kg of crushed dandelion roots, 3 Kg of minced garlic, 3 Kg of honeycomb, and 3 Kg of honey were mixed with 17 L of anchovy sauce fermented soybeans prepared in Example 7, and the mixture was sealed at a temperature of 25-32 ° C. The fermented product was taken out from the fermentation tank on the end of fermentation, and the fermented product was taken out from the fermentation tank, and the fermented product was taken out of the fermented product, Using a net as a filter, about 16 L of a useful microorganism containing effective components such as chicken feet, dandelion, garlic, and honey, which is a filtrate with a gummy brown color, was prepared.

Example 13

200 g of green tea leaves, 200 g of green tea leaves and 400 g of dried green tea were placed in a 20 L fermenter together with about 300 g of puddle for preventing buoyancy on the onion sack to seal the onion sack opening, and then the liquid cabbage kimchi usefulness The microorganism was immersed in 17 L of the microorganism, and then the microorganism was fermented for 3 months at a temperature of 25 to 32 ° C. to thereby extract the active ingredient mixed with the green tea leaves and the green tea leaf by the microorganism of the Chinese cabbage kimchi, and the extract was fermented at the same time. , A fermentation product was taken out and a stench mesh having fine pores having a diameter of about 0.1 mm was used as a filter to produce about 15 L of a useful microorganism containing an active ingredient mixed with a green tea leaf and a green tea leaf, Respectively.

Example 14

2 kg of ginger crushed product, 2 kg of onion crumbs, 200 g of lacquer tree, 500 mmL of milk and 1 kg of strawberry were mixed well in 15 L of the liquid rice wine microorganism prepared in Example 9, , The active ingredient such as ginger powder, onion powder, lacquer oil, milk and strawberry was extracted by fermentation for 5 months. At the same time, the extract was fermented. At the end of fermentation, the fermentation product was taken out from the fermentation tank and a diameter of 0.1 mm was used as a filter to prepare about 14 L of a useful microorganism containing effective components such as ginger, onion, sumac, milk, and strawberry, which are gummy brown colored filtrates.

Example 15

In a fermenter of 20 L, 53 Kg of motherwort and 3 Kg of lees were submerged in 16 L of the liquid persimmon vinegar microorganism prepared in Example 10, followed by fermentation at 25-32 캜 for 6 months, And the fermentation product was taken out from the fermentation tank on the end of fermentation, and a stainless steel screen having fine pores with a diameter of about 0.1 mm was used as a filter to obtain a filtrate of mother-of-pearl, Or the like were prepared.

(5) Process for obtaining a distilled beverage by distillation treatment of a useful microorganism containing an active ingredient of a food raw material

Example 16

Formulation 9L of Example 11 was placed in a tank of a high pressure hot water maker and heated to 120 占 폚. The water vapor generated at this time was transferred through a pipeline to a water vapor collection tank connected to a high pressure boiler, collected water vapor, allowed to stand at a temperature of 10 ° C or lower, and naturally cooled to obtain 6L of a clear and transparent distilled beverage.

(6) Process for obtaining an ion-exchange beverage by ion-exchanging a useful microorganism containing an active ingredient of a food raw material

Example 17

A water tank containing a useful microorganism containing an active ingredient of a food material and a first ion exchange resin filter are attached to an inlet, an outlet of which is connected to a water filter by a first pipeline, and an underwater motor and a water filter are connected by a first stage sediment filter, Free carbon filter → three-stage UF filter post → four-stage post-carbon filter, the water filter inlet is connected to the first pipeline, and the water filter outlet is connected to the second pipeline. And the second ion exchange resin filter is connected to the second pipeline. The process of ion exchange treatment of the formulation of Example 12 using such an ion exchange processing apparatus is as follows.

First, the water tank is filled with Formulation 10L of Example 12, which is colored brown. And the formulation of Example 12 of the water tank filled in the water tank is sucked into the intake port through the first ion exchange resin filter mounted on the underwater motor intake port. At this time, the formulation of Example 12 becomes a first ion exchange treated ion exchange beverage through the first ion exchange resin filter. And the ion exchange beverage subjected to the primary ion exchange treatment is transferred to the water filter through the first pipeline connected to the underwater motor outlet through the underwater motor outlet. In the water filter, the ion-exchange beverage is sequentially filtered through the first-stage sediment filter, the second-stage carbon filter, the third-stage UF filter post, and the fourth-stage post-carbon filter. And then transferred to a second ion exchange resin filter connected to the filter and subjected to the secondary ion exchange treatment, the obtained ion exchange beverage was in a state in which the color was removed to some degree without damaging the inherent effective ingredient.

The secondary ion-exchange beverage was repeated seven times to obtain 8.2 L of ion-exchange beverage which was transparent, tastier and smoother.

(7) Process of purifying and filtering a beneficial microorganism containing an active ingredient of a food raw material to obtain a purifying filtration beverage

Example 18

The formulations of Example 13 were placed in a round tube having a diameter of 1:10 of the inner diameter and subjected to purifying sterilization at a low temperature of 10 ° C for 3 days. Then, the upper layer excluding the bottom sediment layer was separated, Filtration using high-pressure filtration using a filter having a 0.2 mu m filtration membrane was performed to complete purifying sterilization to obtain 10 liters of clarifying filtered beverage.

Experimental Example

(1) Sensory evaluation on microbial beverages

Experimental Example 1

The sensory evaluations of the color, flavor, soft taste, and taste of the formulations of Examples 16 to 22 were conducted on one male in his twenties, one male in his forties, one male in his forties, Table 1 shows the results.

division Formulation of Example 11 The formulation of Example 12 The formulation of Example 13 The formulation of Example 16 The formulation of Example 17 The formulation of Example 18 color 2 2 2 5 5 5 incense 3 3 3 5 5 5 A delicate flavor 3 4 3 5 5 5 Likelihood 2.6 3 2.6 5 5 5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

As shown in Table 1, the formulation of Example 11, the formulation of Example 12, the formulation of Example 16, the formulation of Example 17, and the formulation of Example 18, The preference degree was better.

Example 2

(2) Examples of pharmacological effects due to the use of microbial fermented beverage manufactured by the technique of the present invention

Case 1)

The formulation of Example 11 was recommended for a 45-year-old woman who was vulnerable to cold and weak to cold, and one 50-year-old woman suffering from similar conditions was recommended to take the formulation of Example 16, 150 mmL for 20 days. As a result, it took about 30 to 120 minutes after taking 5 days from both women. I felt sweating and less cold in my body, 20 days after taking it, it was much colder than before, and my usual sweat was not good And the sweat was pleasant, and the pharmacological effect was also proved in the formulation of Example 11 and the formulation of Example 16 belonging to the present invention.

Case 2)

A 47-year-old female suffering from digestion loss, anorexia and asthma for 20 years suffered a single dose of the formulation of Example 17; 150 mmL for 1 month. As a result, the lowering of digestive power and the loss of appetite were disappeared in the patients, and the frequency of coughing caused by asthma was much improved, which was much lower than that before taking, and the pharmacological effect was also proved in the formulation of Example 17 belonging to the present invention.

Case 3)

The menstrual irregularities and irregular menstrual cramps were also severe. Three women in their twenties gave each of the formulations of Example 15 one time intake; 150 mmL for 3 months. As a result, the menstrual cycle started in 17-22 days after the administration, and the menstrual cycle was also regular in all three men in the period of about 3 months, and the menstrual cramps disappeared. In the formulation of Example 15 belonging to the present invention The pharmacological effect has been proven.

Case 4)

After taking the beef or pork in daily life, two 20-year-old women and one male, 50-year-old male and one female each having poor digestion, 1 intake per meat intake; 50 to 100 mmL for three months. As a result, it was shown that the digestive power was excellent in all of the users and the fatigue after the ingestion of meat disappeared. In each of the male and female in their fifties, the body was also very light, and in the formulations of Example 14 of the present invention, Was proved.

Case 5)

In the aging tank, 1 kg of the saury ginger (Guryongpo acid) from which the shell and viscera were removed was administered to Formulation 3L of Example 14 to be sufficiently immersed in the formulation of Example 14 and aged at a temperature of 10 to 18 캜 for 6 hours (Male: female: 7: male: 7: male: male: female: male: female: male: female: male: female: male: female: male: male) The preference of each wort was measured by preparing cabbage, seaweed, kimchi, miso, soy sauce, wasabi, and soy sauce, taking each wort and wrapping it according to the desired taste. The results of sensory evaluation are shown in Table 2 below.

division Saury and mackerel that fish can not be removed The fish of the same type as that of Example 14, preference 5

1) The number is the average of three experiments

2) Acceptance criteria; 5; Very good, 4; Good, 3; Usually, 2; Poor, 1: Very bad

As shown in Table 2, in the case of the saury removed from the fish according to the formulation of Example 14, there was no smell unique to the scallops, and the scallops were excellent in all the participants. However, in the scallops where the fish were not removed, , It is considered that the use of the formulation of Example 14 produced by the technique of the present invention can decompose the fat of the fermented soybean oil and provide the fermented food having the characteristic fermented soybean fermented meat removed to enhance the preference of the fermented soybean paste. This is an advantage that can be expected to generate profits in the field of hypermedia.

Thus, the microbial beverage prepared by the method of the present invention can be applied not only to beverages but also to remove the fishy fish.

Although specific embodiments of the process for producing a fermented microbe fermented beverage according to the present invention as described above have been illustrated and described above, the present invention is not limited to the above-described embodiments, examples and experimental examples, It will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention, To do so.

The present invention relates to a method for extracting and fermenting an effective ingredient of a food raw material using a useful microorganism produced from fermented food to obtain a useful microorganism containing an effective ingredient of a food raw material and having excellent nutrition, palatability and pharmacological properties, By using useful microorganisms containing an active ingredient, it is possible to produce various useful microorganism fermented beverage products such as distilled beverages, ion exchange beverages, cleaning filtration beverages, and the like, thereby making it possible to strategically use the beverage niche market.

Claims

a) Mix one or more selected from fermented food groups such as soy sauce, fermented liquor, fermented vinegar, lactobacillus food and the like at a ratio of 0.01 to 30% based on the total composition% Obtaining a useful microorganism by fermenting at a temperature of 20 to 40 占 폚 for 10 to 30 days to extract a useful microorganism in liquid form; b) mixing the beneficial microorganism obtained in step a) with at least 1% or more of the total microorganism obtained in step a), fermenting it at a temperature of 20 to 40 ° C for 7 to 30 days to cultivate the useful microorganism A useful microbial activation step; c) mixing at least one selected from the group of food raw materials such as agricultural products, aquatic products, livestock products and forest products with the beneficial microorganisms obtained in steps a) and b) at a ratio of 0.1 to 90% For about 10 days to 6 months to extract an effective ingredient of a food ingredient contained in a food ingredient by a useful microorganism and fermenting the extract to obtain a useful microorganism containing a food ingredient effective ingredient; d) preparing a microbial fermented beverage comprising the steps of: preparing a distilled beverage, an ion-exchange beverage, and a refining filtration beverage by using a liquid useful microorganism containing the food ingredient effective ingredient fermented in step c; Gt;

The method according to claim 1,
The saccharide in the step a and the step b is at least one selected from the group consisting of sugar, fructose, maltose, lactose, sucrose, honey, sugar, tallow, oligosaccharide, fructose, sugar, glucose, glucose, molasses, A method for producing fermented microbe fermented beverage.

The fermented beverage according to claim 1, wherein the fermented food of step (a) is at least one selected from the group consisting of miso, kochujang, chonggukjang, soy sauce, chunjang, and curd.

The fermented food according to claim 1, wherein the fermented food of step (a) is selected from the group consisting of anchovy fish sauce, crustacean fish sauce, rice sauce, crab meat sauce (abalone gutta), shrimp sauce, flounder, gangdong sauce, Rice, Saury, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Raw fish, Deep roe, , Sesame sardine, mackerel sardine, sardine sardine, seaweed sardine, sardine sardine, sardine sardine, sardine sardine, mung bean sardine, mung bean sardine, mung bean sardine, There are many kinds of sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, sea urchin, shrimp, shrimp, shrimp, sea urchin, , Turmeric crab, Tohasaku shochu, Rhinoceros rapeseed, Fermented sea urchin, Sulfur shrimp, Squid fish sauce, Cucumber sauce, Octopus sauce, Seaweed roe, Lilac roe, Silla rosemary, Deodorant roe, Squid roe, Salmon roe, Salted seaweed, Salted seaweed, Salmon roe, Mackerel fish roe, Daegu gill roe, Roasted gill roe, Roasted gill roe, Eel sashimi, There are many kinds of seafood such as Sachung, Early Gill, Chalang, Sea cucumber, and Ganoderma lucidum, such as sea urchin, mackerel, cod roe, cod roe, cod roe, poultry roe, shrimp roe, In addition, there is also an anchovy, anchovy, and anchovy, sea bream, sea lily, sea lily, sea lion, horse mackerel, sea mackerel, fish mackerel, sea mackerel, The fermented beverage of microorganism which is one or more at least one selected from the group consisting of matsutake mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, dried squid mushroom, octopus mushroom, squid mushroom, Article methods.

The fermented food according to claim 1, wherein the kimchi is selected from the group consisting of cabbage kimchi, cabbage kimchi, napak kimchi, Kimchi, spring kimchi, spring mustard kimchi, spring mustard kimchi, kelp kimchi, cabbage kimchi, eggplant kimchi, bamboo kimchi, bamboo kimchi, autumn mustard kimchi, Donga Kimchi, Korean mustard kimchi, green mustard kimchi, Kimchi, seaweed kimchi, seaweed kimchi, seoul kimchi, kangduk kakuchi, kangwon kimchi, kimchi, seaweed kimchi, seaweed kimchi, seoul kimchi, red kimchi, white kimchi, mackerel kakdugi, oyster kakdugi, bossam kimchi, cucumber kimchi, , Sweet potato stew kimchi, sweet potato stew kimchi, goat sauce kimchi, roasted kimchi, roasted kimchi, roasted kimchi, roasted kimchi, Kimchi, garlic stem Kimchi, garlic stem Kimchi, kimchi, garlic stem Kimchi, kimchi, garlic Kimchi, sweet potato kimchi, kimchi, sweet potato Kimchi, kimchi, onion kimchi, bean sprout kimchi, persimmon kimchi, persimmon kimchi, , Kimchi, garlic kimchi, carrot kimchi, persimmon juice, persimmon kimchi, persimmon kimchi, persimmon kimchi, abalone kimchi, combo kimchi, seafood kimchi, nabak kimchi, Kimchi, white kimchi, mustard kimchi, boiled mug kimchi, plum kimchi, altai dongchimi, lotus dongchimi, cucumber water kimchi, spring kimchi, flounder sashimi, pollack kimchi, chalk kimchi, Hanchi kimchi, , Chicken Kimchi, Chum Kimchi, Chuppy Chinese cabbage kimchi, Perilla leaf woven paper, Bossam kimchi, White kimchi, Scale kimchi, Yongin soup, Scallop kimchi, Turnip kimchi, Seaweed kimchi, Ginseng radish Dongchimi, Ginseng water kimchi, , Porridge Paper, microbial fermentation method for producing a beverage is at least one selected from kudzu page.

The fermented beverage according to claim 1, wherein the fermented liquor of step a is at least one selected from the group consisting of a grain stock, a fruit wine, a dessert wine, and a hybrid wine.

The fermented beverage according to claim 1, wherein the vinegar is at least one selected from the group consisting of cereal vinegar, fruit vinegar, herbal medicine vinegar, vinegar vinegar, and mixed vinegar.

The fermented beverage according to claim 1, wherein the lactic acid bacteria foodstuff as the fermented food of step a is any one or more selected from among products containing solid phase lactic acid bacteria, liquid lactic acid bacteria, and lactic acid bacteria.

The method according to claim 1, wherein in step c), the agricultural product is selected from the group consisting of wheat, rice, Wherein the microbial fermentation beverage is at least one selected from the group consisting of the microbial fermentation beverage and the microbial fermentation beverage.

The method for producing fermented microbe fermented beverage according to claim 1, wherein in step (c), the livestock product as the food raw material is any one or more selected from the group consisting of meat and its by-products, oil, and alum.

The method for producing fermented microbe fermented beverage according to claim 1, wherein, in step (c), the forest product as the food material is any one or more selected from the group consisting of hydrangea, acid flowers, medicinal products, lichens, herbaceous plants, Way.

The method of producing a fermented microbe fermented beverage according to claim 1, wherein the aquatic product as the food material in step d is at least one selected from the group consisting of aquatic animals and aquatic plants.

The method for producing a fermented microbe fermented beverage according to claim 1, wherein the distilled beverage of step (d) is obtained by distilling a useful microorganism containing an active ingredient of a food raw material with a distiller.

The ion-exchange beverage according to claim 1, wherein the ion-exchange beverage in step d is characterized in that the useful microorganism containing the active ingredient of the food ingredient is repeatedly subjected to an ion exchange treatment at least once in an ion exchange apparatus comprising an ion exchange resin, Wherein the microbial fermentation beverage is produced by a method comprising the steps of:

[Claim 2] The fermented beverage according to claim 1, wherein the clarifying and filtering beverage in step d is a high-pressure filter having a filtration film of 0.1 to 1 mu m, wherein the beneficial microorganism containing the effective ingredient of the food ingredient is repeatedly subjected to at least one or more times. Gt;

A fermented microbe fermented beverage according to any one of claims 1 to 15, wherein the fermented fermented beverage is produced by the fermented fermented beverage.