Oriental fermentation and concentration food additives based by jeungposteamed and dried radish or jeungpo yacon

摘要

The present invention relates to a one-way fermented concentrated food additive, and more particularly, to an oriental fermented concentrated food additive. It is a kind of tree, ginseng, three body, hinoki tree, ginseng, ginseng, ginseng, bellflower, ginseng, herb, ginseng, licorice, tooth, celestial gland, white ginseng, Herbal medicine selected from one or more herb selected from the group consisting of white lavender, white lavender, lavender, element, hereditary white, purple lavender, cormorant, sea bream, peony, hornblende, A first step of extracting the undiluted solution; Dried radish or yacon and dried to produce dried radish or dried yacon; 100 g of dried radish or dried yacon is added to 1 to 1.5 liters of the herbal solution of the first step, and the mixture is aged at 4 to 8 ° C for 7 ± 1 days at a low temperature. Then, the radish or yacon is picked and dried again, A third step of heat-treating the herbal concentrate to produce a primary fermented herbal concentrate; After re-drying the red-fried radish cheddar or yacon cheddar in the first stage fermented herbal solution of the third stage and re-aging it at low temperature for 7 ± 1 days at 4 ~ 8 ° C, the radish cheddar or yacon cheddar is re- A fourth step of preparing an herbal concentrate; A fifth step of putting the stock solution of the second aged herb in the fourth step into a concentrator, concentrating the concentrate at a concentration of 100 ± 10 ml per liter, and aging at 4 to 8 ° C for 1 to 3 days at a low temperature to prepare a first concentrated herbal concentrate; A sixth step of putting the primary concentrated herbal solution of the fifth step into a concentrator and re-concentrating the concentrate at a concentration of 50 ± 5 ml per 100 ± 10 ml to prepare a crude herbal solution; A fourth step of adding the dried radish mash or yacon mash of the herbal composition to the herbal composition at a temperature of 4 to 8 ° C for 1 to 3 days at a low temperature; After the seventh step, primary cultivation is carried out at a high temperature of 100 ° C or higher for 1 to 3 hours to prepare primary herb radish or primary herb yacon, followed by drying at 60 to 70 ° C for 1 to 3 days, ; After the eighth step, secondary cultivation is carried out for 1 to 3 hours at a high temperature of 100 ° C or higher to prepare secondary herb radish herb radish or secondary herb yacon, followed by aging at 60 to 70 ° C for 1 to 3 days, 98% or more; A tenth step of finely pulverizing the dried secondary herbal radish radish or secondary herb yacon of the ninth step to form powder; And a packing step of separately packing the powdered powder of the above 10 stages. The present invention also relates to a concentrated herbal fermented food additive based on a mixed yam or yam.