JANG, BOOK HYUN,장복현,JANG, AE RI,장애리,JANG, HONG IL,장홍일,JANG, BOOK HYUNKR,JANG, AE RIKR,JANG, HONG ILKR
申请号：
KR1020170036470
公开号：
KR1020170034880A
申请日:
2017.03.22
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a functional carbonic acid fermentation enzyme, a fermentation method, and a composition thereof. Fruits, vegetables, grains, and medicinal plants are fermented by an enzyme, and are consumed as beverages by being mixed in water. However, the beverages are extracts in which sugar is not smoothly fermented and which is not sufficiently fermented. According to the present invention, fermented enzyme ingredients are secondly to fifthly fermented to age and ferment sugar, and fructooligosaccharide is added, sealed, and fermented during second fermentation. When gas is filled, the gas is discharged, and the fermented ingredients are fermented by carbonic acid. To ensure fresh and savory tastes, 1-3 fermented materials of firstly fermented lemon, citron, pine needles, pomegranate, Schisandra, quince, and blueberries are made into mixed tea, and the mixed tea is added. Thistles are added as a basic material for ensuring a detoxifying function by a liver function activity. Catbrier is added as a material for discharging inter-material side effect heavy metals. Japanese apricots are added to improve gastrointestinal functions and to prevent wrinkles on elastic skin. Raspberry leaves are added as a material for managing inflammation of oral diseases. Cornus fruits are added as a material for improving immunity. A thermal extract is added, and the ingredients are fermented into a beverage. A fermented enzyme composition of the present invention is used in relieving fatigue, improving a liver function, managing skin and scalp aging, improving immunity, improving gastrointestinal functions, sterilizing oral gum, and alleviating oral diseases. The fermented enzyme composition is used as a carbonic acid fermentation enzyme beverage (alcohol) for comprehensively managing health and as a cosmetic product raw ingredient.본 발명은 과일류 채소류 곡물류 약용식물을 효소로 발효하여 물에 타서 음료로 먹고 있으나 이는 설탕이 잘 발효되지 못하고 발효가 덜된 즙을 먹는 것이다. 하여 본 기술은 설탕을 숙성 발효하기 위하여 발효된 효소 재료를 2~5차 발효를 하며
