PARK, HEE YEOL,박희열,KO, MIN SOON,고민순,YOON, HWAN SIK,윤환식,SHIN, JUNG HYE,신정혜,KANG, MIN JUNG,강민정
申请号：
KR1020120071631
公开号：
KR1012363400000B1
申请日:
2012.07.02
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method for a chaga mushroom fermentation enzyme liquid with an enforced functionality is provided to increase the absorption rate. CONSTITUTION: A manufacturing method for a chaga mushroom fermentation enzyme liquid is as follows. A garlic fermentation enzyme liquid is produced by extracting liquids after the fermentation of garlic for 1-3 months in 20-30°；C with the addition of one or more of the phytogenic lactobacillus selected from sugar, Lactococcus lactis KACC 13877, Lactobacillus plantarum KACC 11451, and Lactobacillus casei KACC 12413. A fermentation enzyme liquid made with the phytogenic ingredient mixture are produced by extracting the juices after the fermentation of the phytogenic ingredient mixture, which is composed of grapes, plums, kales, pumpkins, onions, radishes, carrots, cabbages, water parsleys, lotus roots, potatoes, sweet potatoes, chestnuts, burdocks, chives, gingers, apples, mandarin oranges, seaweeds, kelps, green lavers, kiwis, shiitakes, taros, celery, wormwoods, peaches, prunes, jujubes, eggplants, cucumbers, Chinese yams and paprika, for 1-3 months at 20-30°；C adding the phytogenic lactobacillus mentioned above. The garlic fermentation enzyme liquid and the phytogenic ingredient mixture fermentation enzyme liquid are mixed. The chaga mushroom powder is put into the mixed fermentation enzyme liquid is kneaded. The chaga mushroom fermentation enzyme liquid is produced, extracting juices after the fermentation for 5-6 months at 20-30°；C adding the phytogenic lactobacillus into the chaga mushroom dough. The garlic ferment enzyme liquid with the 70-80 wtt% and the phytogenic ingredient mixture ferment enzyme liquid with the 10-30 wt% are mixed. The manufacturing stages of the chaga mushroom ferment enzyme liquid ferments the extracted ferment enzyme liquid for 1-4 months at 30-38°；C and it also includes the additional ferment process in which the ferment enzyme liquid is fermented at 18-25°；C after the
