FUNCTIONAL FERMENTATION COMPOSITION HAVING ANTI-INFLAMMATORY EFFECT OF FERMENTED MIXED PLANTS(WILD PLANT DLN-28) USING SUGAR-FREE FERMENTATION

摘要

PURPOSE: Fermented food is provided to solve the problem due to intake of sugar in native grass fermented liquid by fermenting native grass without adding sugar. CONSTITUTION: A mixture of herb medicine materials is fermented with mixed strains of lactobacillus, yeast and bacillus subtilis at 30-40deg.C for 7-15 days to manufacture fermented liquid. The fermented liquid is sterilized at 60-110deg.C for 10-60 minutes to suppress the activation of strains in the fermented liquid. The herb medicine materials includes jujube, kuzu vine, licorice root, hardy rubber tree, cinnamon, Chaenomeles sinensis, mulberry tree, Hovenia dulcis, Houttuynia cordata, Saururus chinensis, Achyranthes japonica, Pleuropterus multiflorus, Taraxacum coreanum Nakai, Acanthopanax senticosus, Kalopanax pictus, Astragalus membranaceus, mistletoe, Angelica gigas and Chinese pepper. [Reference numerals] (AA) DLN-28 antiinflammatory experiment