KR20120125042A - A process for preparing a fermented broth of herbal medicine by combined microorganisms, a fermented broth prepared by the process, and a fermented food prepared by the fermented broth - Google Patents

Abstract

PURPOSE: A producing method of medical herb fermented liquid using combined microorganisms, the medical herb fermented liquid, and fermented food using thereof are provided to inject lactobacillus, yeast, actinomyces, and Bacillus natto to medical herbs for increasing antioxidants. CONSTITUTION: A producing method of medical herb fermented liquid using combined microorganisms comprises the following steps: adding 0.1-1wt% of salt and lactobacillus to medical herbs, and firstly fermenting the mixture before extracting the medical herbs using the pressurize-distillation; aging and fermenting the obtained medical herb extract to obtain a first lactobacillus fermented product; adding 0.1-0.5wt% of water soluble propolis and lactobacillus to the first lactobacillus fermented product, and secondly fermenting the mixture to obtain a second lactobacillus fermented product; adding 0.5-2wt% of minerals and yeast to the second lactobacillus fermented product, and thirdly fermenting the mixture to obtain a third yeast fermented product; injecting actinomyces and Bacillus natto to the third yeast fermented product, and fourthly fermenting the mixture to obtain a fourth combined microorganism fermented product; and inserting 0.05-1wt% of glycerin into the fourth combined microorganism fermented product, high-speed dispersing the mixture for homogenizing, and fifthly fermenting the mixture.

Description

A process for preparing a fermented broth of herbal medicine by combined microorganisms, a fermented broth prepared by the process, and a fermented food prepared by the fermented broth}

The present invention relates to a method for preparing a herbal fermentation broth by a complex microorganism, a fermentation broth prepared by the method, and a fermented food prepared by the fermentation broth, and more specifically, can be used for beneficial fermentation of various foods, The present invention relates to a method of preparing a herbal fermentation broth having an antioxidant effect by ingestion stepwise by various microorganisms, a herbal fermentation broth prepared by the preparation method, and a fermented food prepared by the herbal fermentation broth.

Fermentation is the process by which microorganisms use their enzymes to break down organic matter. The difference between fermentation and decay is that fermentation is the process of producing substances that are useful for human life, including health and taste, while decay is the process of producing odors or harmful substances.

Since ancient times, humans have used fermentation a lot in the manufacture of food. Kimchi, yogurt, soybean paste, and red pepper paste that are widely edible are all foods made by fermentation. In addition, there are various fermented foods.

In addition to the traditional fermented foods, fermented foods, health foods, medicines, and the like, which are intended to increase more beneficial ingredients by fermentation, have been developed.

Korean Patent Laid-Open No. 2011-0036319 discloses the preparation of fermented products using the wheat germ. According to the patent document, by pulverizing the shoots and fermentation using a microorganism consisting of natto, yeast, and lactic acid bacteria, it is possible to long-term preservation of bioactive substances of the shoots, facilitate digestion and absorption of the shoots, Poetry flavor was enhanced.

Korean Patent Laid-Open Publication No. 2011-00029317 discloses a composition for the prevention or treatment of obesity or hyperlipidemia, including a fermentation of browning, and accordingly, the increase or the prevention or treatment of obesity or hyperlipidemia occurs when fermenting brown root or browning with lactic acid bacteria. It is starting.

As such, the production of various fermented foods or medicines is being made, and the situation continues to require the production of better fermented products.

In such fermentation, lactic acid bacteria and yeasts are mainly used, and a lot of time and cost are often required until a beneficial substance is obtained by fermentation of microorganisms. In addition, it is difficult to produce fermented foods for foods in an environment where microorganisms are difficult to grow such as salt or oil. Therefore, the development of the microorganism fermentation broth which can advance a desired fermentation more efficiently is made | formed.

Korean Patent Laid-Open Publication No. 2009-0051878 discloses the preparation of microbial cultures and a method of preparing citron and ginseng fermented juices using the same. According to the present invention, the present invention discloses a naringinase-producing microorganism culture medium capable of decomposing naringin and hesperidin, which are citrus bitter components, which is cultured by separating Aspergillus niger from a citron shell and cultivating pin Aspergillus niger. The fungus is inoculated, cultured and treated in a specially treated bran medium to obtain an enzyme solution and prepared by adding manganese chloride, cysteine and sorbitol. In this way, the development of the microbial fermentation broth to achieve the desired fermentation is made.

On the other hand, free radicals are harmful oxygen that causes strong oxidation in the body, which is caused by environmental pollution, chemicals, ultraviolet rays, blood circulation disorders, and stress. When excessive free radicals accumulate in the body, cancer, arteriosclerosis, diabetes, stroke , Myocardial infarction, hepatitis, nephritis, atopic dermatitis, Parkinson's, aging and other diseases will cause. Interest in antioxidants that can suppress the reactivity of the active oxygen causing the various diseases and aging is very high. Persimmons, kiwis, strawberries, garlic, buttercups, broccoli, etc. are known as antioxidant-rich foods in nature, and the need for research and development of antioxidants continues to be raised.

Accordingly, the present inventors can increase the production of antioxidants and various beneficial substances when used in fermentation of various foods, as well as for the development of microbial fermentation broth that can ferment foods well in strong acid, high salt, or harsh environment of high temperature. As a result of intensive studies, it has been found that microbial fermentation broth of the desired effect can be obtained by inoculating various herbal medicines sequentially or inoculated with lactic acid bacteria, yeast, actinomycetes, and Bacillus subtilis.

Accordingly, it is an object of the present invention to provide a method for producing a complex microbial fermentation broth that can enhance antioxidant substances when used in fermentation of food.

Another object of the present invention is to provide a complex microbial fermentation broth that can enhance antioxidant substances when used in the fermentation of food prepared by the production method.

Still another object of the present invention is to provide a food fermented by the complex microbial fermentation broth.

In order to achieve the above object, an aspect of the present invention

0.1 to 1% by weight of salt and lactic acid bacteria relative to the herbal medicines to the herbal medicines and the first fermentation, and then the primary lactic acid bacteria fermentation product obtaining step of further ripening fermentation of the extract obtained by pressure distillation;

Obtaining a second lactic acid bacteria fermentation product by adding 0.1-0.5% by weight of water-soluble propolis and lactic acid bacteria to the first lactic acid bacteria fermentation product and fermenting the second lactic acid bacteria;

Obtaining a third yeast fermentation product for adding and fermenting 0.5-2% by weight of mineral and yeast with respect to the secondary lactic acid bacteria fermentation product;

Acquiring the actinomycetes and Bacillus subtilis into the third yeast fermented product and obtaining the fourth complex bacteria fermented product to ferment fourth; And

It provides a method for producing a complex microbial fermentation broth using herbal medicines, comprising the step of obtaining a fifth fermentation product to add a 0.05-1% by weight of glycerin to the fourth composite fermentation, homogenize by high speed dispersion, and then fermented fifth. .

Another aspect of the present invention provides a complex microbial fermentation broth using a herbal medicine prepared by the method for producing a complex microbial fermentation broth according to the present invention.

Another aspect of the present invention provides a fermented food prepared by fermenting the food with a complex microbial fermentation broth according to the present invention.

Hereinafter, the present invention will be described in more detail.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. Also described herein are preferred methods or samples, but similar or equivalent ones are within the scope of the present invention. The contents of all publications described herein by reference are incorporated herein by reference in their entirety.

The inventors have studied for the development of microbial fermentation broth that can significantly increase the production of antioxidants when used in fermentation of foods. As a result of this study, salt and lactic acid bacteria were added and fermented to various herbal medicines, and the obtained extract was aged and fermented, followed by secondary fermentation with propolis and lactic acid bacteria, tertiary fermentation with mineral and yeast bacteria, and fermentation with actinomycetes and Bacillus subtilis. The fermentation broth obtained through the 5th fermentation after the addition and homogenization of glycerin, and glycerin has an excellent antioxidant effect on its own, and when fermenting other foods using the fermentation broth, a large amount of excellent antioxidant substance can be produced. In addition, it has been found that the food can be fermented in poor environments such as strong acid, high salt, and high temperature.

Accordingly, the present invention in one aspect,

0.1 to 1% by weight of salt and lactic acid bacteria relative to the herbal medicines to the herbal medicines and the first fermentation, and then the primary lactic acid bacteria fermentation product obtaining step of further ripening fermentation of the extract obtained by pressure distillation;

Obtaining a second lactic acid bacteria fermentation product by adding 0.1-0.5% by weight of water-soluble propolis and lactic acid bacteria to the first lactic acid bacteria fermentation product and fermenting the second lactic acid bacteria;

Obtaining a third yeast fermentation product for adding and fermenting 0.5-2% by weight of mineral and yeast with respect to the secondary lactic acid bacteria fermentation product;

Acquiring the actinomycetes and Bacillus subtilis into the third yeast fermented product and obtaining the fourth complex bacteria fermented product to ferment fourth; And

It provides a method for producing a complex microbial fermentation broth using herbal medicines, comprising the step of obtaining a fifth fermentation product to add a 0.05-1% by weight of glycerin to the fourth composite fermentation, homogenize by high speed dispersion, and then fermented fifth. .

As used herein, the term "medicinal herb" refers to a medicine obtained from nature, which is used as a medicine or a raw material of medicine by performing a simple processing such as cutting or pulverizing a natural product produced as it is or drying it.

The herbal medicines may include oak leaves, birch leaves, dermis, reeds, brown flowers, brown leaves, cinnamon, pine shoots, wormwood, hut fruit, mistletoe, stalks, blackberries, dandelion, honeysuckle, wolfberry, and licorice , Angelica, bokyeong, white paper, pine, juniper, chestnut, cedar, acorns, mint, leafy, young, plum, golden, kelp, molokia, nasturtium, cheonma, quarry, oak, rowan, sputum leaf, alder leaf, Silk grass, trilobite vinegar, blue vine, purslane, chopi, baekbaek, deodeok, ginseng, wild ginseng, bellflower, ginseng, phoenix, ginseng, green beans, graft alley, yeongseonseon, jichi, peach, sewage, sol, rhododendron, and combinations thereof It may further include a herbal medicine selected from the group consisting of, but is not limited thereto. The herbal medicines may be used without being cut in the primary fermentation according to the size of the herbal medicines, but may be preferably used by cutting into appropriate sizes. The herbal medicine may be used that is a conventional pretreatment for the use of the herbal medicine in the art, but a specific pretreatment is not necessary.

The salt may be any salt such as sun salt, red salt (flower salt), refined salt, rock salt, baked salt, bamboo salt, lake salt, but sun salt is preferable. The salt may be used in 0.1-1% by weight based on the herbal medicine, preferably 0.3-0.8% by weight, more preferably 0.4-0.6% by weight.

The lactic acid bacteria may be used any lactic acid bacteria that can be used in conventional lactic acid bacteria fermentation, one kind of lactic acid bacteria or complex lactic acid bacteria may be used. Preferably, Lactobacillus ruteri, Lactobacillus cassia, Lactobacillus plantarum, Lactobacillus ashdophyllus, or a combination thereof may be used, but is not limited thereto.

The primary fermentation can be fermented in a fermentation tank for 1-7 days at a temperature of 30-40 ℃, lactic acid bacteria after fermentation is finished fermented herbal medicines to obtain a fermentation extract by pressure distillation. Pressurized distillation is a distillation which proceeds by applying a pressure higher than atmospheric pressure to the distillation apparatus, and a method of obtaining an extract extract by pressurized distillation in the art is well known. Further aged fermentation process may be further performed on the extract X obtained by the pressure distillation to obtain a primary lactic acid bacteria fermentation product. The aging fermentation may be carried out in a fermenter for 7-20 days at a temperature of 30-40 ℃.

As the water-soluble propolis used in the secondary fermentation, any commercially available water-soluble propolis may be used (Probipropolis ^TM , Seoul Propolis Daekyung, Korea). The water-soluble propolis is a substance having an antioxidant effect per se, but the microbial fermentation broth according to the present invention can obtain an antioxidant effect significantly higher than that obtained by the simple addition of propolis. The water-soluble propolis may be used in 0.1 to 0.5% by weight based on the primary lactic acid bacteria fermentation, preferably 0.2-0.4% by weight, more preferably 0.25% by weight. If the content of the water-soluble propolis is too high, there is a problem that the microbial growth ability may be somewhat delayed.

The lactic acid bacteria used in the secondary fermentation may be used any lactic acid bacteria that can be used in conventional lactic acid bacteria fermentation, one kind of lactic acid bacteria or complex lactic acid bacteria may be used. Preferably, Lactobacillus ruteri, Lactobacillus cassia, Lactobacillus plantarum, Lactobacillus ashdophyllus, or a combination thereof may be used, but is not limited thereto, and more preferably, the primary fermentation The same lactic acid bacteria as used in lactic acid bacteria can be used.

The secondary fermentation may be performed in a fermenter at a temperature of 30-40 ° C. for 1-7 days.

When the secondary fermentation is completed, 0.5-2% by weight of mineral and yeast are added to the obtained fermented product, and tertiary fermentation is performed.

As used herein, the term "mineral" refers to a mineral that is a nutrient that is a mineral (general of elements other than oxygen, carbon, hydrogen, and nitrogen, among elements contained in the human body or food) required for relatively small amounts of growth, maintenance and reproduction of the human body. The minerals are calcium, phosphorus, sulfur, potassium, sodium, chlorine, magnesium, iron, iodine, zinc, copper, selenium, manganese, chromium, molybdenum, cobalt, fluorine, boron, arsenic, tin, silicon, vanadium, nickel, or And any combination thereof, preferably calcium, phosphorus, potassium, magnesium, sulfur, chlorine, sodium, iron, zinc, copper, manganese, iodine, selenium, molybdenum, cobalt, chromium, or combinations thereof It may include.

The yeast may be used any yeast that can be used for conventional yeast fermentation, one type of yeast or complex yeast may be used. Preferably, Saccharomyces cerevisiae, Saccharomyces ellipsoidus, or a combination thereof may be used, but is not limited thereto, and more preferably Saccharomyces You can use Seth Cervage.

The third fermentation may be carried out in a fermenter for 1-7 days at a temperature of 30-40 ℃.

When the tertiary fermentation is completed, a fourth fermentation is performed to inoculate and ferment actinomycetes and Bacillus subtilis on the obtained tertiary yeast fermentation product.

The actinomycetes may be any actinomycetes that may be used in conventional actinomycetes fermentation, and one kind of actinomycetes or complex actinomycetes may be used. Preferably, Streptomyces griseus, Streptomyces aureus, Streptomyces abisoflavus, or a combination thereof may be used, but is not limited thereto. It is not necessary, and more preferably Streptomyces gliseus can be used.

The Bacillus subtilis any Bacillus that can be used in conventional Bacillus fermentation may be used, one kind of Bacillus subtilis or complex Bacillus subtilis may be used. Desirably, Bacillus subtilis, Bacillus subtilis Spizzizpia, Bacillus megaterium, Bacillus licheniformis, Bacillus pulmiformis, Bacillus pumilus), or a combination thereof, but is not limited thereto, and more preferably includes Bacillus subtilis, Bacillus subtilis spigezepia, and Bacillus megaterium.

The fourth fermentation may be carried out in a fermenter for 1-7 days at a temperature of 30-40 ℃.

When the fourth fermentation is completed, 0.05-1% by weight of glycerin is added to the obtained fourth fermented microorganism fermentation, homogenized by high speed dispersion, and then the fifth fermentation is performed.

As used herein, "glycerine" is a formula C ₃ H ₅ (OH) ₃ , molecular weight 92.10, also referred to as glycerol, hygroscopic, water-soluble, sweetness of about one third of the sucrose. The glycerin may be purchased by using commercially available glycerin, it is well known in the art and may be prepared and used according to a conventional method.

The high speed dispersion is carried out to homogenize the mixture of the fourth complex fermentation product and glycerin as a whole, can perform any speed and high speed dispersion that can be homogenized, can be made at a speed of 300-1000 rpm, Preferably it can be carried out at a speed of 800 ~ 1000rpm.

The fifth fermentation may be carried out in a fermenter for 1-7 days at a temperature of 10-30 ℃.

When the fifth fermentation is completed, the complex microbial fermentation broth using the herbal medicine according to the present invention is completed.

Each microorganism used in the preparation of the complex microbial fermentation broth may be seeded from a microorganism deposit institution (KCCM, KCTC, etc.), or may be obtained by a microorganism acquiring method known in the art and then cultured. The microorganisms pass through the subculture process due to aging and contamination, and after six months, it is preferable to purchase new seed from the microorganism deposit institution.

Another aspect of the present invention provides a complex microbial fermentation broth using a herbal medicine prepared by the method for producing a complex microbial fermentation broth using the herbal medicine of the present invention.

The complex microbial fermentation broth of the present invention not only has excellent antioxidative effect in itself (see Experimental Example 1), and aids the enzyme function in the body when ingested, and promotes digestion and absorption by drinking after ingestion of food, and general enteric rot bacteria. It is effective in suppressing the growth of pathogenic bacteria.

Accordingly, another aspect of the present invention provides a dietary supplement comprising the complex microbial fermentation broth according to the present invention, and a food or acceptable carrier or additive.

Such dietary supplements may be formulated in the form of conventional dietary supplements well known in the art. The dietary supplement may be prepared, for example, as a powder, granules, tablets, capsules, suspensions, emulsions, syrups, liquids, extracts, teas, jelly, extracts, or beverages. As the food acceptable carrier or additive, any carrier or additive known to be usable in the art may be used to prepare a formulation to be prepared. As described above, the health supplement food of the present invention processed in various forms is effective in inhibiting the growth of pathogenic bacteria of intestinal rot bacteria, that is, the effects of the complex microbial fermentation broth described above, that is, antioxidant, immune enhancement, digestive absorption. In addition, the dietary supplement may help prevent, delay, such as cancer, arteriosclerosis, diabetes, stroke, myocardial infarction, hepatitis, nephritis, atopy, Parkinson, aging due to the antioxidant effect.

In addition, since the health supplement according to the present invention includes fermented products obtained by safe microorganisms beneficial to the human intestine using herbal medicines and various food additives that are widely used safely, when used for a long time for the purpose of maintaining health and preventing diseases Even there is an advantage that can be used with confidence.

The complex microbial fermentation broth of the present invention can be used for fermentation of other foods, and can perform fermentation of other foods well under any poor environment such as aerobic or anaerobic environment, high salt, high temperature, and strong acid. Foods that can be fermented by the complex microbial fermentation broth include various seeds (for example, sunflowers, perilla, sesame seeds, pepper seeds, avocados, nuts, leek seeds, sancho, melon seeds, peach seeds), various grains (eg, legumes, Brown rice, white rice, black rice, red rice, yellow rice, buckwheat, barley, corn, wheat), malt, salt, seasoned powders (black pepper, black pepper, garlic powder, ginger powder, soy flour, potato powder, buckwheat powder, glutinous rice powder, Perilla powder, peanut powder, corn flour, sweet potato powder, acorn powder, barley powder, acid powder, onion powder, green bean powder, or a combination thereof), but are not limited thereto. It can be applied to any food product that requires an increase. In addition, the food fermented by the complex microbial fermentation broth of the present invention, compared with other general fermentation methods, the antioxidant effect is significantly increased.

Accordingly, another aspect of the present invention provides a fermented food prepared by fermenting the herbal fermentation broth by the complex microbial fermentation broth using the herbal medicine according to the present invention.

The fermented food may be prepared by adding the complex microbial fermentation broth to the food to be fermented and setting fermentation conditions appropriately. The fermentation conditions are preferably 30 to 40 degrees, 20 to 60% humidity, the duration of 1 to 14 days.

While the invention has been described in accordance with certain aspects, it will be apparent to those skilled in the art that many equivalents, modifications, substitutions, and changes to the inventions described may be made without departing from the scope of the appended claims.

As described above, the complex microbial fermentation broth prepared according to the method for producing a complex microbial fermentation broth using the herbal medicine according to the present invention inhibits the growth of pathogenic bacteria of the intestinal rot by increasing the antioxidant effect, antioxidant, immune enhancement, digestive absorption by itself. In addition to being effective as a health supplement, it can be used for fermentation of other foods to produce fermented foods with enhanced antioxidants.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto in any sense.

Example 1: Preparation of complex microbial fermentation broth using herbal medicine

(1) isolation and acquisition of microorganisms

Lactobacillus casei, Lactobacillus plantarum, and yeast (Saccharomyces cerevissiae) were distributed through the Korea Center for Microbial Conservation (KCTC), Bacillus subtilis subsp, spizizepii and Streptomyces griseus from rice husk and rice bran. Separated into individual progeny.

Cover the eco-friendly rice husk on the medium prepared by mixing about 10% by weight of brown sugar in the gourd rice and incubating for 1 week while spraying water suitable for growth twice a day at a temperature of about 25 ° C. to produce Bacillus subtilis and actinomycetes, respectively. And brown sugar were inoculated again in a medium mixed in a 50:50 weight ratio, and then used as individual progenitors after culturing for one week at 25 ° C.

Thus, the selected bacteria were inoculated through sterile platinum teeth in agar medium prepared by dissolving in distilled water in a clean bench, and the inoculated individual bacteria were grown in an incubator according to their growth temperature. Individual bacteria inoculated into the solid medium were inoculated into each liquid medium (PD broth-yeast; LB broth-Bacillus subtilis, actinomycetes; MRS broth-lactic acid bacteria). The liquid medium was prepared by dissolving in water to break, sealing in foil, sterilizing at high temperature at 121 ° C. for 15 minutes in an autoclave, and sterilizing and cooling through UV light and blowing in a clean bench. Bottles inoculated with the solid medium in which each microorganism was cultured were sealed with foil, resealed with parafilm, and then put into a shaker incubator for 1 to 3 days.

(2) Preparation of complex microbial fermentation broth

The crude fermentation agent and the lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum) were fermented in a stainless fermenter, and then 1 to 35% by weight of starch syrup (or oligosaccharide) was added to the distillation extract obtained by the pressure distillation. The primary lactic acid bacteria fermented product was prepared by incubating for 3 days.

Inoculated with lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum) of the individual probiotic cultured by the method and 0.1 to 0.5% by weight of the primary lactic acid bacteria fermentation incubated for 3 days at 37 ℃ temperature To produce a secondary fermentation. And again in the fermentation tank by inoculating 16 essential minerals and Saccharomyces cerevissiae in the secondary fermentation product by incubating 16 essential minerals and individual cultured by the above method, temperature A third fermentation product was obtained by incubating at 37 ° C. for 3 days.

The third fermented product was inoculated with Streptomyces griseus and Bacillus subtilis subsp, spizizepii, which were incubated in the above-described method, and fermented at a temperature of 37 ° C. for 3 days. Fermentation broth was produced. To the obtained fourth fermentation product, 0.05-1% by weight of glycerin was added and rapidly dispersed at 800-1000 rpm, followed by aging 5 times at low temperature and room temperature of 10-30 ° C to complete the microbial fermentation broth (Amen-Fam1).

Example 2 Preparation of Brown Rice Fermented Food by Complex Microbial Fermentation Broth (1)

1 to 18% by weight of water and 1 to 100 times the dilution of the complex microbial fermentation broth (Amen-Fam1) prepared in Example 1 in about 1 to 30% by weight, and inoculated in a stirrer rotating at 15 to 25rpm And, fermentation aging for 1 to 14 days at 35 ~ 37 ℃ in a fermentation aging room made separately.

Example 3 Preparation of Brown Rice Fermented Food by Complex Microbial Fermentation Broth (2)

The fermented foods were prepared in the same manner as in Example 2 for frosted rice, yulmu, black rice, red rice, yellow rice, barley, white rice, waxy barley, and kelp.

Experimental Example 1 Evaluation of Antioxidant Capacity of Fermented Food by Complex Microbial Fermentation Broth

The antioxidant degree of the soybean fermented soybean obtained in Example 3 was tested with a control (normal soybean) not fermented by the DPPH method.

For antioxidant effect test, DPPH (1,1-dipheny1-2-picry1hydrazy1) was used to measure free radical scavenging activity by varying concentrations of solvent (water, ethanol) extracts, ie 4.0 × 10 ^-4 M DPPH solution 2.4 After adding 0.6 ml of the extract to each ml, the mixture was shaken with a vortex mixer for 10 seconds, left at room temperature for 30 minutes, and the absorbance was measured at 517 nm, indicating antioxidant activity as a decrease in absorbance of the control. At this time, ascorbic acid, an antioxidant, was added at the same concentration as the sample concentration for the comparison of the activity.

The results are shown in Table 1 below.

division DPPH (%) Antioxidant Effect Comparison Common bean 19 100% Fermented soybean
(FAM 5% fermentation) 45 236% ↑

Claims (14)

0.1 to 1% by weight of salt and lactic acid bacteria relative to the herbal medicines to the herbal medicines and the first fermentation, and then the primary lactic acid bacteria fermentation product obtaining step of further ripening fermentation of the extract obtained by pressure distillation;
Obtaining a second lactic acid bacteria fermentation product by adding 0.1-0.5% by weight of water-soluble propolis and lactic acid bacteria to the first lactic acid bacteria fermentation product and fermenting the second lactic acid bacteria;
Obtaining a third yeast fermentation product for adding and fermenting 0.5-2% by weight of mineral and yeast with respect to the secondary lactic acid bacteria fermentation product;
Acquiring the actinomycetes and Bacillus subtilis into the third yeast fermented product and obtaining the fourth complex bacteria fermented product to ferment fourth; And
Method for producing a complex microbial fermentation broth using herbal medicines comprising the step of obtaining a fifth fermentation product is added to 0.05-1% by weight of glycerin to the fourth complex fermentation, homogenized by high speed dispersion, and then fermented fifth. The method according to claim 2, wherein the herbal medicine comprises oak leaves, birch leaves, dermis, reeds, browned leaves, brown leaves, cinnamon, green leaves, and pine shoots. The method of claim 2, wherein the herbal medicine is cheongung, donkey, bokyeong, white paper, pine needles, jujube, chestnut, cedar, acorns, peppermint, young leaf, medicinal tree, plum, golden, kelp, molokia, nasturtium, cheonma, stone spear, oak, Prunus, sputum leaf, alder leaf, silk grass, trilobite vinegar, blue vine, purslane, chopi, baekbaek, deodeok, ginseng, wild ginseng, bellflower, mansam, phoenix ginseng, small bean, graft alley, yeongseonseon, jichi, stone peach, sesao , Sol, rhododendron, and a manufacturing method characterized in that it further comprises a herbal medicine selected from the group consisting of a combination thereof. The method of claim 1, wherein the salt is a sun salt. The method of claim 1, wherein the mineral comprises calcium, phosphorus, potassium, magnesium, sulfur, chlorine, sodium, iron, zinc, copper, manganese, iodine, selenium, molybdenum, cobalt, chromium, or a combination thereof. Manufacturing method. The method of claim 1, wherein the lactic acid bacteria comprises Lactobacillus ruteri, Lactobacillus cassia, Lactobacillus plantarum, Lactobacillus ashdophyllus, or a combination thereof. The method according to claim 1, wherein the yeast comprises Saccharomyces cerevisiae. The method of claim 1, wherein the actinomycetes comprise Streptomyces glyeus. The method according to claim 1, wherein the Bacillus subtilis comprises Bacillus subtilis, Bacillus subtilis spizepia, Bacillus megaterium, or a combination thereof. The method of claim 1, wherein the first to fourth fermentations are carried out in a fermenter at 30-40 ° C., and the fifth fermentation is carried out in a fermenter at 15-35 ° C. Complex microbial fermentation broth using herbal medicines prepared by the method according to any one of claims 1 to 10. A health supplement comprising the eleventh complex microbial fermentation broth and a food acceptable carrier or additive. 13. The dietary supplement of claim 12, which is in the form of a powder, granule, tablet, capsule, suspension, emulsion, syrup, liquid, aerosol, extract, tea, jelly, or beverage. A fermented food prepared by fermenting food with the complex microbial fermentation broth of claim 11.