KYUNGIL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION;경일대학교산학협력단;(주)내츄럴씨앤에프;NATURAL C&F CO., LTD.
发明人:
KIM, MI HYUN,김미현,CHOI, JAE HONG,최재홍,KIM, MI HYUNKR,CHOI, JAE HONGKR
申请号：
KR1020150034768
公开号：
KR1020160109762A
申请日:
2015.03.13
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention comprises: a first step for slicing and drying burdock as a raw material, and killing spoilage bacteria using an autoclave； a second step for incubating mushroom fungi through a shaking incubator to prepare a liquid-phase ferment microorganisms； a third step for mixing the burdock in the first step with the liquid-phase ferment microorganisms using a fermentor, followed by a first biological reaction, thereby generating a first fermented product； a fourth step for drying the first fermented product in the third step using a hot-air dryer； a fifth step for mixing the first fermented product in the fourth step with the liquid-phase ferment microorganisms using a fermentor, followed by a second biological reaction, thereby generating a second fermented product； and a sixth step for sterilizing the second fermented product in the fifth step to kill the liquid-phase ferment microorganisms, using an autoclave, thereby generating a fermented product. Thus, in the present invention, the fermented product is obtained by a biological process through multiple of first and second fermentation of burdock using mushroom fungi, thereby improving the difficulty of the dosage form, thus the fermented product of the present invention can be utilized as raw materials for food, cosmetics, beverages, functional food, and medicines for external application, and inulin and arctigenin, which are active ingredients contained in burdock, are completely preserved, thereby maintaining a healthy body through strong resistance against oxidation and inflammation and the improving ability, and mass-producing high value-added fermented products at low costs.본 발명은 우엉을 원료로 하여 세절한 다음 건조하고, 급속멸균장치(Autoclave)를 이용하여 잡균을 멸균하는 제1단계； 버섯균주를 진탕 배양기를 통하여 배양하여 액상발효미생물을 제조하는 제2단계； 상기 제1단계의 우엉을 발효기를 이용하여 액상발효미생물과 혼합하여 1차 생물반응을 거쳐 1차 발효물을 생성하는 제3단계； 상기 제3단계의 1차 발효물을 열풍 건조기를 이용하여 건조하는 제4단계； 상기 제4단계의 1차 발효물을 발효기를 이용하여 액상발효미생물과 혼합하여 2차 생물반응을 거쳐 2차 발효물을 생성하는 제5단계； 및 상기 제5단계의 2차 발효물을 급속멸균장치(Autocl
