KR20220063978A - Production method of fermented ussuri thistle and Pineleaf, garlic,Liliaceae butterbur, Chaenomelessinensis (Thouin)Koehne, Punicagranatum, Cynanchumwilfordii, Dandelion, ginkgo using Pineapple - Google Patents

Abstract

The present invention relates to an invention for making liquor by fermenting Cirsium japonicum, pine needles, garlics, anions, Petasites japonicus, Chaenomeles sinensis fruits, pomegranates, Cynanchum wilfordii, Taraxacum platycarpum, and Ginkgo biloba using pineapple enzymes in an airless state, and mixing the same with beverages, functional health foods, and alcohol. According to the present invention, a fermented beverage without the toxicity of plants by simple operation and rapid fermentation.

Description

{Production method of fermented ussuri thistle and Pineleaf, garlic,Liliaceae butterbur, Chaenomelessinensis (Thouin)Koehne, Punicagranatum, Cynanchumwilfordii, Dandelion, ginkgo using Pineapple}

It relates to a method for producing a mixed fermented product of milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white succulents, dandelion, and ginkgo by property using pineapple enzyme fermented with vitamin C.

The present invention is the production of effective health foods and beverages for clearing the mind and using milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo as basic raw materials for living in a modern society. This is to make a non-toxic natural tonic that does not harm human health as rapid brain activity is required to accommodate it.

Learning ability is directly related to intellectual activity ability, and ultimately affects quality of life. In order to improve short-term concentration, drugs used for the treatment of attention deficit hyperactivity disorder are often abused as so-called drugs for studying well, so natural foods that can be used more safely are required.

Accordingly, for the purpose of providing a pharmaceutical composition for improving memory or learning ability, we developed a fermented fermented wild wild plant that clears the mind.

)라고 하며 혈액응고 및 간해독 작용 등을 하는 것으로 알려졌으며 림프구의 증식을 촉진시킴과 동시에 NK세포의 활성을 증가시키고 종양을 억제하는 활성이 있어 항암 및 면역 증강 효과를 가지고 있는 것으로 여겨지며 이 외에도 감기, 백일해, 장염, 신장염, 토혈, 혈뇨, 혈변 또는 산후에 출혈이 멎지 않을 때나 대하증 및 종기와 같은 증상의 치료에도 사용된다고 알려진 바 있다Thistle is an outpost or root.

) and is known to have blood coagulation and liver detoxification, promote lymphocyte proliferation, increase NK cell activity, and suppress tumors. , whooping cough, enteritis, nephritis, hematemesis, hematuria, blood in stool, or when bleeding after childbirth does not stop, it is also known to be used in the treatment of symptoms such as cholangitis and boils.

As such, components with various physiological activities have been separated and purified from milk thistle. The physiologically active components of milk thistle that have been identified so far include aplotaxene, dihydroaplotaxene, and tetrahydroaplotaxene. ), hexahydroaplotaxene, cyperene, caryophyllene, thujopsene, and alpha-himacalene are isolated, and alpha-ami Compounds of triterpenes such as α-amyrin) and β-amyrin have been isolated.

Patent Publication 10-2011-0061108 discloses that extracting milk thistle with carbon tetrachloride is different from the present invention, and when excessively consumed, symptoms such as diarrhea or stomach upset occur when fermented to reduce toxicity.

Pine leaf is the leaf and spice of pine, an evergreen coniferous tree. It has a thin and elongated shape like a needle, and its scent is refreshing and bitter.

The pine needles are used as spices for various foods, medicines, and flavorings in processed foods, and have been used as an old-fashioned food since ancient times. it is written

Patent Publication 1020170078308 uses vitamin C but does not use pineapple as an external enzyme, which is different from the present invention, and pine needles do not have special side effects, but when fermenting the problem of constipation caused by excessive intake, toxicity is reduced.

Garlic [garlic] contains various sulfur compounds and is a tonic and helps prevent cancer. It is said to have 100 benefits except for strong odors. there is.

A representative component of garlic is a sulfur compound called allin. Allin has no scent, but when garlic tissue is damaged, allin works with an enzyme called allinase in the tissue to become allicin, a self-defense substance. Allicin has a pungent taste and a strong odor at the same time. Odors come from the mouth as well as the whole body.

Allicin has a strong sterilization and antibacterial action, killing food poisoning bacteria and even Helicobacter pylori bacteria that cause stomach ulcers. Allicin also aids digestion, boosts immunity, and lowers cholesterol levels. When allicin is combined with vitamin B ₁ , it turns into allitiamine, which helps to recover from fatigue and enhances energy, and is known to be a stronger antibiotic than penicillin.

Garlic contains various sulfur compounds in addition to allicin, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds act as antioxidants to remove free radicals, absorb and store selenium in the soil, and selenium is also a mineral known to prevent cancer.

Registered Patent 10-2038293 discloses that the use of malt as a fermentation accelerator is different from the present invention, and when excessively consumed, symptoms such as diarrhea or stomach upset occur, and when fermented, a strong odor and toxicity are reduced.

Onion belongs to the Liliaceae family and is known to be native to Central Asia. As a teenage anticancer food, many studies have been done on its physiological activity, and it is an important cooking ingredient recognized as a health functional material. Most of it is boiled or fried and spiced It is used in various dishes for seasoning, extruded snacks, seasoning liquid, and soup, etc., but when the onion cells are destroyed, the smell is too strong, so the consumer's preference is low. In order to solve the problem that 20% of the total production loses its commercial value and is thrown away due to decay, drying, and softening of tissues during storage due to low storability, fermentation using pineapple is good for storage and the unpleasant smell of onions disappears. It was found that it smells like fried in oil, and that the fermentation is faster and the function is improved.

In the existing Patent Publication No. 10-2011-0098570, the use of Acetobacter tropicalis for onion fermentation is different from the present invention,

In Patent Registration 10-1872128, the use of lactic acid bacteria to ferment quercetin glycosides with a strong bitter taste is different from the present invention.

Butterbur is a perennial plant of the Asteraceae family of the Orchidaceae family, and in oriental medicine, it is used as a cough suppressant (鎭咳劑). Coltsfoot is known as an excellent detoxifying plant and is a perennial shrub. Extracts isolated from the roots and leaves of coltsfoot have been used medicinally for over 2,000 years.

Today, coltsfoot extract is mainly used to relax muscles, treats conditions such as stomach pain and smooth muscle spasms, has a pain relief effect, and has been reported to have therapeutic effects on asthma and allergic diseases (Thomet OA, Simon HU, Int Arch Allergylmmunol, 2002, 129(2), 108-12).

It is known for its various activities such as anti-allergic, anti-inflammatory, and antioxidant effects.

Patent No. 10-2025322 discloses that the use of alcohol for extraction is different from the present invention, and when excessively consumed, symptoms such as diarrhea or stomach upset occur when fermented and the toxicity is reduced.

As it is widely known as the ripe fruit of the quince tree (Chaenomelessinensis(Thouin) Koehne) of the Rosaceae family, it is effective in chronic bronchitis as it helps the lungs to relieve phlegm and stops coughing. good for It is also known to tone the lungs and ease the stomach. The organic acid component that gives the sour taste of quince has the effect of making the muscles move smoothly and improving blood circulation, so it can be effective when you have muscle cramps or cramps, joint pain, or neuralgia. In addition, it is good if the knees are sore and the legs are swollen and painful, if there is no strength in the back and knees, it is also good if the limbs are numb.

Quince seeds contain hydrogen cyanide, but side effects such as headache and dizziness are reported to be due to the problem of tannic glycosides.

Patent Publication 10-2017-0003293 discloses that extraction with ethanol is different from the present invention, and the present invention uses a pineapple enzyme to have no bitter taste, and there is no vomiting or dizziness.

Pomegranate [ Punicagranatum ] The edible part is about 20% in a round shape, and the flesh has a sweet and sour taste, and the peel is used as medicine. It is particularly effective in cases of dysentery, and contains volatile alkaloids, so it is used as an exterminator for parasites, especially tapeworms. The fruit juice has a bright color and is used to make drinks or sweets by dipping fruit juice or making concentrated fruit juice. Symptoms that have side effects such as vomiting, dizziness, and reproductive toxicity are the problems of tannin glycosides, which are side effects when fermented in general foods. It has been reported that toxicity is reduced and absorption is accelerated.

Looking at Patent Publication 10-2020-0087900, it can be seen that lactic acid bacteria are mixed and fermented, but the present invention has no bitter taste using pineapple enzyme, and there is no vomiting or dizziness.

Baekhasuo [Cynanchumwilfordii] Also called silver gourd, the leaves are eaten as a herb, the roots are used for medicinal purposes, and the roots have been used a lot since ancient times. It is described as blackening.

Recently, many studies have reported that it is used as a tonic and strong remedies, and has the effects of cholesterol lowering, arteriosclerosis suppression, antiviral, tonicity, blood replenishment, ikjeong, and small bellies.

No. 10-2009-0046125 is a manufacturing method different from the present invention to heat and steam, and Patent Publication No. 10-2020-0070503 is different in using lactic acid bacteria.

Ginkgo tree [ginkgo] It is called Gongson tree and Haengja tree. Ginkgo trees are divided into male and female, and female trees bear fruit only when there is pollen from the male tree. Because the fruit looks like an apricot, the name of ginkgo is derived from the combination of the apricot haeng (杏) and the silver (銀) character due to the white skin of the fruit. This is because it contains ginkgoic acid and mucilage bilobol.

Ginkgo biloba has various effects, but if you do not follow the recommended intake, it may cause side effects, and if you eat a lot of it, poisoning or paralysis can come. Due to the problem of tannic glycosides, it has been reported that when fermented in general food, toxicity, which is a side effect, is lowered and absorption is accelerated.

Although it can be seen that the registered patent 10-0604949 has been treated with high heat, the present invention has a characteristic that there is no bitterness, vomiting, or dizziness by using the pineapple enzyme.

Dandelion [ Dandelion ] In oriental medicine, the plant before flowering is used as a medicinal plant called pogongyeong (蒲公英), and it has the effect of heat-induced swelling, mastitis, sore throat, appendicitis, peritonitis, acute hepatitis, jaundice, and is also used for symptoms of inability to urinate due to heat. It is also used as a medicine for rapid secretion.

Dandelion juice is said to cause liver damage if consumed in large amounts by people with impaired liver function. It has an excellent effect on inflammation. It has been reported that when food is fermented, toxicity, which is a side effect, is reduced and absorption is accelerated.

Patent Registration 10-0787823 differs from the present invention in that hot water and vitamin C are extracted without fermentation.

Pineapple is a perennial plant that is native to northern and central America in South America. It has moderate acidity and sugar content and is rich in juice, so it is not only very tasty, but also nutritionally valuable. , The reason is because of the complex enzyme called bromelain and papain contained in pineapple, and methods using papaya, pineapple, kiwi, fig juice, and pear juice are being introduced to remove the odor of meat. described that there are more than 60 types of plants outside, inside, in the cytoplasm, and in the nucleus.

The present invention discovered a phenomenon in which the carrier ferments as a property when animals, plants, and seaweed are fermented by adding pineapple fermented product and vitamin C using pineapple, which is the most effective among them. In the existing registered patent 10-1541007 method for producing a fermentation broth for proteolysis, a proteolytic enzyme called bromelain, which is a protease present in pineapple, is produced by squeezing the fruit and treating the fruit juice with pectinase. The input is different from the use of the enzyme of the present invention, and the use of pepsin and bacteria is different from the present invention in the method for producing low-molecular-weight collagen registered in Patent No. 10-1394230.

In addition, it does not use a separate drug other than vitamin C, so there are no by-products, so the yield is high. Finally, the process is simple by thermal decomposition, and it is very economical because it does not require complicated equipment.

Because pineapple fermentation uses the same method twice, one-step fermentation is a method for extracting enzymes, and two-step fermentation is for mass production.

The material used in the present invention is the flesh, stem, peel, leaf, root, stem, and core of pineapple, which is known to have physiological activities such as antioxidant, anti-inflammatory, and anti-cancer activity. It has the advantage of reducing the cost of raw materials by using the bark of

Vitamin C is a substance that has a strong reducing action and is not harmful to the body even if it is consumed in large amounts. Fermentation of protein with vitamin C and vitamin C makes a fermented broth without odor.

Vitamins are used as cofactors to help activate enzymes, and vitamin C is also known as one of them. Enzymes are produced as inactive precursors that block these active centers to prevent the tissue that produces them from self-digestion by the enzyme itself, and its activation is thought to occur by breaking this blockade. It is presumed that the barrier between the enzyme and its own enzyme is broken and the action is accelerated by acting horizontally.

In addition, it was confirmed that, when fermented with vitamin C, the antioxidant effect of vitamin C was transferred to plant flavonoids and high antioxidant power was produced.

The present invention is an invention capable of fermenting animals, plants, fungi, and seaweeds with its own enzyme fermentation method and a fermentation method using an external enzyme. The time difference was resolved in a short time with the powerful enzyme of pineapple, and the entire process blocks oxygen in the air and uses a non-metallic container to ferment with high concentration of vitamin C and pineapple fermented liquid.

Republic of Korea Patent Publication No. 10-2011-0061108 Republic of Korea Patent Publication No. 10-2017-0078308 Republic of Korea Patent Publication No. 10-2017-0003293 Republic of Korea Patent No. 10-2025322 Republic of Korea Patent Publication No. 10-2016-0071282 Republic of Korea Patent Registration No. 10-2020-0014565 Republic of Korea Patent Publication No. 10-2020-0070503 Republic of Korea Patent No. 10-0604949 Republic of Korea Patent No. 10-2078283 Korean Patent Registration No. 10-2009-0046125

Korean Association of Biological Sciences, Biology Dictionary, Academy Book tannin Naver Encyclopedia of Knowledge, Holoenzyme, Doosan Encyclopedia Naver Knowledge Encyclopedia, Enzyme, Chemical Dictionary, Sehwa Naver Encyclopedia of Knowledge, Enzyme Precursor, Chemical Metabolism, 2001, Sehwa Dancing Enzyme, Shin Hyun-jae, 2012

The task is to simplify the work by eliminating the difference in fermentation time of each material according to the mixed material, and to make a fermented beverage without plant toxicity through high-speed fermentation.

The production method of thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo fermented product using pineapple is a pineapple fermented product manufacturing step and pineapple fermented product, thistle and pine needles, garlic, onion, coltsfoot, quince, It consists of a manufacturing step of complex fermentation of pomegranate, white sorghum, dandelion, and ginkgo.

The manufacturing method of fermented pineapple is (1) pineapple fermentation and re-fermentation steps.

(1) Pineapple fermentation and re-fermentation step consists of (1a) pineapple fermentation product manufacturing step and (1b) pineapple re-fermentation product manufacturing step.

(1a) pineapple fermented product manufacturing step,

Ingredients preparation process to prepare raw pineapple, water and vitamin C:

Crushing process of finely crushing fresh pineapple with a grinder:

Mixing process of putting the above lysate into a container, mixing water and vitamin C well, and then removing air:

Fermentation process to remove gas generated after sealing the container in which the mixture is placed: consists of

(1b) pineapple re-fermented product manufacturing step,

Raw pineapple, water, vitamin C and material preparation process for preparing the above (1a) pineapple fermented product:

Crushing process of finely crushing fresh pineapple with a grinder:

Mixing process of removing the air after putting the lysate in a container and mixing water, vitamin C and the (1a) pineapple fermented product well:

Fermentation process to remove gas generated after sealing the container in which the mixture is placed: consists of

(2) Mixed fermentation manufacturing steps of thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo,

Thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, ginkgo, vitamin C, water, material preparation process for preparing the re-fermented product of pineapple (1b) above:

Crushing process of crushing thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion and ginkgo with a crusher:

Mixing process of removing the air after putting the above lysate into a container, mixing vitamin C, water and the (1b) pineapple fermented product well:

Fermentation process to remove gas generated after sealing the container in which the above mixture is placed:

a heating step of heating the fermentation-completed mixture to decompose the solid;

Compression extraction step of extracting only the solution by putting the mixture into a cotton cloth; is made of

(2) Thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white peppercorns, which are added to the manufacturing step of mixed fermentation of (2) thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo , dandelion, ginkgo and vitamin C, water, the weight ratio of the (1b) pineapple fermented product is 100: 1 to 100: 1 to 1000: It is characterized in that 1 to 100.

In addition, vitamin C used in the present invention is characterized in that it includes ascorbic acid, a derivative of ascorbic acid, or a combination thereof.

The present invention is a fermentation of thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo to make a basic material that enhances the medicinal function as well as taste and aroma by fermentation. , onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo can be made separately in a division of labor, and it is a technology that can be applied to herbal medicine manufacturing by precisely controlling the mixing ratio.

1 is a representative view.
Figure 2 is a view showing the pineapple fermentation and re-fermentation steps.
3 is a view showing a mixed fermentation manufacturing step.

The scientific name of thistle is Cirsium japonicum var. As ussuriense Kitamura., about 10 species of plants such as large thistle, fin thistle, and Korean thistle belong to the same genus Cirsium, and Korean thistle, known as a gondae herb, has soft young leaves compared to other thistles. Most thistles start to flower in late summer, but thistles bloom from late spring to midsummer.

)라고도하며 마리아엉겅퀴(밀크시슬)의 종자에 간질환 치료에 효능을 보이는 실리마린(silymarin)이 들어 있어 사용한다.Thistle is large

) and is used because the seeds of Maria thistle (milk thistle) contain silymarin, which is effective in treating liver disease.

Pineleaf [Pineleaf] Summary Pineleaf is a leaf and spice of pine, an evergreen coniferous tree, and has been used as an old-fashioned food since ancient times. It is written as

Pine trees are largely divided into red pine and black pine. Red pine is a pine tree whose bark is brown or red. On the other hand, black pine is a pine tree with black or dark gray bark. It is grown near the seashore, has a strong bitter taste, and has little medicinal effect, so its use as a medicinal or food ingredient is small.

Garlic is the most spicy plant among the Liliaceae, native to Central Asia, and is widely cultivated in the Far East, including Korea, China, and Japan.

Garlic is used in almost all dishes in Korea. Garlic's strong scent removes fishy smell, improves the taste of food, and has an appetite-promoting effect, so it is also loved as a spice (condiment).

Garlic is said to be effective for various diseases in the ancient Chinese medical book 『Bonchogangmok』, and in 『Sannongboncho』, garlic was classified as a good medicine that does not harm the body even if it is taken for a long time. In China, it has been reported that it is effective in sterilization, intestines (整腸), beriberi, pertussis, pulmonary tuberculosis, and tonic.

Onion (Allium cepa L.) As a perennial plant belonging to the Liliaceae family of monocotyledonous plants, it is a crop suitable for a relatively cold climate and has a long history of cultivation as a vegetable that can be grown continuously. As a seasoned vegetable that is widely used, the unique smell of onion is effective in removing bad odor or taste from meat, and it also has a preservative effect.

The main component of onion peel is known as quercetin glycoside, and contains many sulfide aryl compounds such as propyl allyldisulfide, which has a spicy taste. However, it is contained in a large amount in the brown outer shell (about 8.3 mg per gram of dryness), and its content is known to reach several tens to hundreds of times that of the edible part. , is a compound that has been reported to exhibit various physiological activities such as anti-obesity.

Butterbur [ butterbur ] Grows well in groups at the foot of the mountain with a little moisture. It is sometimes planted around houses and fences, or grown as a field crop. Butterbur is also called 'meogu' or 'mou' depending on the region, and in oriental medicine it is called 'bongduchae (蜂斗菜)'. Male and female grow as separate trees, and in early spring, from late February to early March, stems extend from the ground and flowers bloom. The male flowers are pale yellow and the female flowers are almost white. The thick underground stem extends sideways and leaves emerge from the tip. The root of coltsfoot is used as a cough suppressant (鎭咳劑) in oriental medicine.

quince, wood fruit, cheolgakri, radish

The quince is a fruit with excellent flavor and effect, unlike the appearance of a proverb that says, "The locusts do the disgrace of the fish market, and the quince makes the disgrace of the fruit exhibition." It strengthens the stomach, aids digestion, relieves symptoms of bronchitis, and is effective for neuralgia and muscle pain.

Mokgwa is said to be named because the fruit of the tree looks like a small cucumber.

As pharmacological action, protein arthritis edema inhibitory action, ascites cancer suppression action, and intervertebral disc herniation alleviation action have been reported.

Pomegranate [ Punicagranatum ] It has a hard, yellowish shell, and there are many seeds in the pulp. The edible part is about 20%, the flesh tastes sweet and sour, and the peel is used as medicine. Persimmons are divided into sweet persimmons and sour persimmons. The place of origin is Western Asia and northwestern India, and it is estimated that it was brought to Korea from China during the early Goryeo period.

The main ingredient is sugar (glucose, fructose) accounting for about 40%, and as an organic acid, citric acid, which gives a sour taste, contains about 1.5%. Water-soluble vitamins (B1 · B2 · niacin) are also included, but the amount is small. The skin contains tannins and the seeds contain natural phytoestrogens that are good for menopausal disorders.

Baekhasuo [Cynanchumwilfordii] Grows in sunny grass at the foot of the mountain or on the slopes of the seashore. The thick roots are deep in the ground, and the main stem comes out from here, and when cut, white juice comes out. The leaves are opposite, egg-shaped, heart-shaped or heart-shaped, 5-10 cm long and 4-8 cm wide. The tip is pointed and the edge is flat. In oriental medicine, the root is called baekhasuo (白何首鳥) and is used as a tonic and distributed in Korea, Japan, and the Usuri River, and northeastern China.

Ginkgo [ginko] Ginkgo is a male and female tree, and the fruits on the female tree ripen in yellow in October. The outer skin of the fruit is fleshy and smells bad, and contains cyanide glycosides (靑酸配糖体), so eating a lot of ginkgo can cause poisoning. Roasted ginkgo can be eaten as a side dish or used as a garnish for various foods such as Sinseonro. In oriental medicine, it is called baekwa (白果) and has effects such as coughing up, expectoration, etc. It is prescribed for the back and is also used as a nourishing agent.

Dandelion [Taraxacumplatycarpum] As a plant belonging to the dicotyledonous family of angiosperms, it grows in a sunny place in a field. There is no stem, the leaves are clustered at the root and spread laterally, and the flowers bloom yellow in May, and the young leaves are eaten as greens in the spring.

In oriental medicine, the plant before flowering is used as a medicinal plant called pogongyeong (薄公英).

Pineapple is a perennial plant belonging to the family Pineapple family, and the shape of the fruit resembles a pine cone, hence the name pineapple.

In Korea, the United States, the United Kingdom, and Japan, it is called pineapple, but in most countries it is called ananas. It is native to Latin America, the middle point of the American continent, and the fruit is eaten raw or used as an ingredient in cooking. There are enzymes called bromelain and papain that are used to soften meat.

Vitamin C is made by adding calcium, sodium, and magnesium to ascorbic acid to make it easy to carry. Ascorbyl Stearate), Calcium Ascorbate (Calcium Ascorbate), and Ascorbic Acid Palmitate (Ascorbyl Palmitate) are separately esterified, and there are dozens of compounds manufactured and processed so that they can be used as food ingredients to supplement vitamin C. Although there are hyperderivatives, L-Ascorbic acid is the most effective and Sodium L-Ascorbate is portable, so it is widely used. It is expressed negatively and used as a preservative after heating, but in the present invention, vitamin C is used as a fermentation accelerator. Hereinafter, the present invention will be described in detail with test examples.

1. Pineapple fermentation and re-fermentation

(1a) Pineapple fermented product manufacturing step

1. Material preparation process: Prepare 100g fresh pineapple, 100g water, 10g vitamin C and a container.

2. Crushing process: Crush fresh pineapple finely with a grinder.

3. Mixing process: Put the crushed material into a container, mix water and vitamin C, and then remove the air. At this time, avoid using a metal container and fill only 70% of the container with materials.

4. Fermentation process: Remove the gas generated after sealing the container in which the mixture is placed, and be careful not to let air in at this time.

(1b) pineapple re-fermented product manufacturing step,

1. Material preparation process: Prepare 1000g of fresh pineapple, 1000g of water, 70g of vitamin C, a container and 100g of fermented pineapple from (1a).

Avoid using metal containers at this time.

2. Crushing process: Crush fresh pineapple finely with a grinder.

3. Mixing process: Put the crushed product into a container, mix well with water, vitamin C and (1a) pineapple fermented product, and then remove the air.

4. Fermentation process: Remove the gas generated after sealing the container in which the mixture is placed, and be careful not to let air in at this time.

At this time, be careful in case of explosion and rapid gas discharge.

(2). The complex fermentation manufacturing stage of thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo,

1.Material preparation process: Prepare 100g of re-fermented pineapple with thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, ginkgo mixture 1000g, vitamin C50g, container, water 1000g (1b).

At this time, the container is not made of metal

2. Crushing process: After washing thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo, finely shred with a crusher.

3. Mixing process: Put the above shreds in a container, mix well with water, vitamin C, and (1b) fermented pineapple, and then remove the air.

4. Fermentation process: Remove the gas generated after sealing the container in which the mixture is placed. At this time, do not allow air to enter, and be careful in case of sudden gas release.

5. Heating process; Water is added to the above-fermented mixture and heated.

At this time, it is recommended to heat at 110 degrees Celsius for 30 minutes.

6. Compression extraction process; Put the above mixture in a cotton cloth and extract it by compression to take only the solution.

(Test 1) Pineapple fermentation test using vitamin C

Tests were made regarding pineapple fermentation. (1a) The manufacturing step of the fermented product of pineapple was carried out as described above.

At this time, (1a) the weight of fresh pineapple and vitamin C input in the fermented product manufacturing step of pineapple were obtained in two types: 100 g, 2 g, 100 g, and 5 g, respectively.

Thereby, a fermented pineapple product was obtained.

(Table 1) is a comparison of the time taken for the first degassing, which is a mark of fermentation, in the manufacturing step of (1a) fermented product of pineapple during the test process with a control group in which vitamin C was added differently.

The pineapple, which was induced to ferment by adding 2% of vitamin C, generated gas within 3 days, and the pressure was increased to remove the gas. And when 5% of vitamin C was added, it was confirmed that fermentation proceeded in 2 days. In the test, it was confirmed that the higher the concentration of vitamin C, the faster the progress.

(Test 2) Comparative test of pineapple re-fermentation time according to the amount of vitamin C

A test was conducted on the stages of pineapple fermentation and re-fermentation. (1a) The step of preparing the fermented product of pineapple and (1b) the manufacturing step of the re-fermented product of the pineapple were performed as described above.

At this time (1a), the weight of fresh pineapple, vitamin C, and water added to the step of preparing the fermented pineapple was 100 g, 10 g, and 100 g, respectively. Thereby, a fermented pineapple product was obtained.

In addition, (1b) raw pineapple, vitamin C, and water input to the pineapple re-fermented product manufacturing step, (1a) the weight of the fermented product obtained in the (1a) pineapple fermented product manufacturing step is 100 g of pineapple, and the remaining two are below (Table 2) The fermentation temperature was 20 degrees Celsius (Table 2), comparing the time taken for the first degassing, which is a mark of fermentation, during the above test process, (1b) during the production of pineapple re-fermented product.

As shown in Table 2 above, when 10 g of semi-finished fermented product and 5 g of vitamin were added, the re-fermentation time was the fastest.

In addition, when using the semi-finished fermented liquid and vitamin C at the same time, even if the amount of vitamin C used is the same, the fermentation time is shorter when a large amount of semi-finished fermented product is used. shortened results were obtained. Through this test, it can be confirmed that if the extracted fermented product is used for re-fermentation, the amount of vitamin C used is reduced to reduce acidity, eliminate odor, and shorten fermentation time.

(Test 3) Fermentation test of pineapple flesh, stem, peel, leaf, root body, and stem using vitamin C

Vitamin C was used to test the fermentation of pineapple flesh, core, stem and leaves, peel, root, and stem. (1a) The step of preparing the fermented product of pineapple was carried out as described above.

At this time (1a), the flesh and core, stem and leaves, peel, root, and stem of fresh pineapple, which are input in the fermented product manufacturing step of pineapple (1a), were each 100 g, and the weights of vitamin C and water were 5 g and 100 g, respectively. As a result, fermented products (semi-finished fermented products) of the pulp and core, stems and leaves, skins, roots, and stems were obtained.

As shown in Table 3 above, gas was generated the fastest for the pulp and core for 2 days and the skin for 3 days, and the roots and stems took a long time. Through this test, it can be confirmed that pineapple can be fermented by itself in any part of the whole.

(Test 4) Fermentation time measurement test of thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo with vitamin C

Tests were conducted on thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba.

100g each of crushed thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba, 10g of vitamin C and 100g of water, 10 bottles of thistle, pine needles, garlic, onion, coltsfoot, Fermentation time was compared with 100 g of vitamin C and 1000 g of water and 100 g of pineapple fermented solution of (1b) in a mixture of quince, pomegranate, white peppermint, dandelion, and ginkgo.

Re-fermentation using pineapple fermented liquid reduces the amount of vitamin C used, so it has a good flavor and can reduce sour taste, and it can be confirmed that the fermentation time of the mixture can be shortened.

(Test 5) Antioxidant effect test

Antioxidant activity on fermented and non-fermented pineapple was measured by DPPH method. As a control for measuring antioxidant activity, VitaminC, which exhibits antioxidant activity, was used, and the concentration of vitaminC was adjusted to a concentration of 16.8 μg/ml. In the case of the fermented pineapple mixture, compared with vitaminC, the activity was doubled, and in the case of the non-fermented product, the antioxidant activity was lower than that of vitaminC used as a control. In the case of the final fermented pineapple mixture, the 100-fold diluted sample showed 5-fold higher antioxidant activity compared to the control.

Thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, ginkgo biloba, and dandelion are fermented with properties to extract functional ingredients and make fermented beverages without toxicity.

Claims (4)

The production method of thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo fermented product using pineapple is a pineapple fermented product manufacturing step and pineapple fermented product, thistle and pine needles, garlic, onion, coltsfoot, quince, It consists of a manufacturing step of complex fermentation of pomegranate, white sorghum, dandelion, and ginkgo.
The manufacturing method of fermented pineapple is (1) pineapple fermentation and re-fermentation steps.
(1) Pineapple fermentation and re-fermentation step consists of (1a) pineapple fermentation product manufacturing step and (1b) pineapple re-fermentation product manufacturing step.
(1a) pineapple fermented product manufacturing step,
Ingredients preparation process to prepare raw pineapple, water and vitamin C:
Crushing process of finely crushing fresh pineapple with a grinder:
Mixing process of putting the above lysate into a container, mixing water and vitamin C well, and then removing air:
Fermentation process to remove gas generated after sealing the container in which the mixture is placed: consists of
(1b) pineapple re-fermented product manufacturing step,
Raw pineapple, water, vitamin C and material preparation process for preparing the above (1a) pineapple fermented product:
Crushing process of finely crushing fresh pineapple with a grinder:
Mixing process of removing the air after putting the lysate in a container and mixing water, vitamin C and the (1a) pineapple fermented product well:
Fermentation process to remove gas generated after sealing the container in which the mixture is placed: consists of
(2) Mixed fermentation manufacturing steps of thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo,
Thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, ginkgo, vitamin C, water, material preparation process for preparing the re-fermented product of pineapple (1b) above:
Crushing process of crushing thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion and ginkgo with a crusher:
Mixing process of removing the air after putting the above lysate into a container, mixing vitamin C, water and the (1b) pineapple fermented product well:
Fermentation process to remove gas generated after sealing the container in which the above mixture is placed:
a heating step of heating the fermentation-completed mixture to decompose the solid;
Compression extraction step of extracting only the solution by putting the mixture into a cotton cloth; characterized in that
A method for producing fermented milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba using pineapple. According to claim 1,
At this time, (2) thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white pepper, dandelion, and ginkgo mixed fermentation stage , wherein the weight ratio of the mixture, vitamin C, (1b) pineapple re-fermented product, and water added to the ginkgo mixed fermented product manufacturing step is 100: 1-20: 1-100: characterized in that it consists of 100-1000,
A method for producing fermented milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba using pineapple. According to claim 1,
Characterized in that it is made of any one or more selected from the group consisting of thistle and pine needles, garlic, onion, coltsfoot, quince, pomegranate, white hawthorn, dandelion, and ginkgo,
A method for producing fermented milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba using pineapple. According to claim 1,
Vitamin C used in the present invention is characterized in that any one or a combination of ascorbic acid (L-Ascorbic acid) and its derivative sodium L-ascorbate (Sodium L-Ascorbate)
A method for producing fermented milk thistle, pine needles, garlic, onion, coltsfoot, quince, pomegranate, white sorghum, dandelion, and ginkgo biloba using pineapple.

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