Device for increasing the enzyme activity of superoxide dismutases for the fermentation of vegetables, fruits and herbs

Abstract

A device for fermenting vegetables, fruits, and herbs that increases the enzyme activity of superoxide dismutases, comprising a fermentation vessel, a raw material processing system, a bacterial culture system, a mycelium and köji culture vessel, and a central control unit, each connected to the fermentation vessel, wherein the central control unit is electrically connected to the raw material processing system, the bacterial culture system, and the mycelium and köji culture vessel, respectively, wherein the raw material processing system first introduces the treated fruits, vegetables, or herbs into the fermentation vessel, and the bacterial culture system is controlled by the central control unit such that different bacterial strains are introduced into the fermentation vessel according to the different fermentation stages.After completion of the fermentation process, the central control unit also controls the mycelium and köji culture containers for different fermentation stages, ensuring that the mycelium and köji are introduced into the fermentation container and, to guarantee submerged fermentation over time, the fermentation container is finally left undisturbed.

Description

Field of invention

[0001] The present invention relates to a fermentation device and, in particular, to a device for fermenting vegetables, fruits and herbs that increases the enzyme activity of superoxide dismutases and discloses an innovative structure. State of the art

[0002] In recent years, due to lifestyle changes, irregular working hours and rest periods, high frequency of eating out and increased use of artificial sweeteners to enhance the taste of processed foods, more and more people are facing problems such as nutritional imbalance, overproduction of free radicals in the body and inadequate intake of essential vitamins.

[0003] Problems such as nutrient imbalances and insufficient intake of essential vitamins can usually be easily improved by changing one's lifestyle and taking appropriate vitamin supplements. However, the overproduction of free radicals in the body is a more difficult problem. Free radicals are unstable atoms or groups of atoms that move uncontrollably within the body. In an attempt to stabilize their structure, these atoms indiscriminately attack human cells and tissues, which can damage the immune system, trigger a chain reaction of peroxidation, and even cause infections. This leads to various degenerative syndromes in the body and increases the risk of cancer.

[0004] Numerous medical studies have shown that the most effective way to eliminate free radicals in the body is through the use of enzymes. While the human body has the ability to produce antioxidant enzymes (SOD, GHS, etc.) itself, the amount produced is often insufficient due to poor lifestyle and dietary habits, necessitating the intake of additional enzyme supplements through food. However, enzymes are susceptible to destruction by the high temperatures of cooking. Therefore, obtaining sufficient enzymes through diet would likely require consuming many foods raw, which is difficult for most people to manage. Consequently, numerous different enzyme products have been developed and marketed.

[0005] In conventional methods for producing enzyme liquids, the washed and drained raw materials to be fermented are placed in a fermentation vessel (container) together with fermentation strains. After a certain fermentation time, an enzyme liquid with specific properties can be produced, which, after dilution, can be consumed directly or further processed, for example, into powdered products.

[0006] The bacterial strains used in conventional enzyme production processes and equipment are usually in the form of natural bacterial cultures or processed into bacterial powder. Therefore, under normal circumstances, good and bad bacteria coexist. This often leads to confusion regarding the bacterial strains and their species, which in turn makes it difficult to control the number of beneficial bacteria. As a result, quality varies between different production batches, making the quality and effectiveness of the final product unpredictable. There are too many uncertainties, making the effect of enzyme supplementation difficult to assess. Object of the invention

[0007] The main object of the present invention is to provide a fermentation device. The technical problem to be solved is how to develop a novel, more optimal, and more practical device for fermenting vegetables, fruits, and herbs that increases the enzyme activity of superoxide dismutases.

[0008] The technical features of the present invention, which solves the problem, are described below. The device for fermenting vegetables, fruits, and herbs, which increases the enzyme activity of superoxide dismutases, comprises the following: a fermentation vessel, a raw material processing system, a bacterial culture system, a mycelium and köji culture vessel, and a central control unit, each connected to the fermentation vessel. The central control unit is electrically connected to the raw material processing system, the bacterial culture system, and the mycelium and köji culture vessel, respectively. First, the raw material processing system introduces the treated fruits, vegetables, or herbs into the fermentation vessel. Subsequently, the bacterial culture system introduces different bacterial strains into the fermentation vessel according to the different fermentation stages.After the fermentation process is completed, the mycelium and koji culture vessel introduces the mycelium and koji into the fermentation vessel for various fermentation stages, finally, the fermentation vessel is left alone to ensure submerged fermentation over time.

[0009] In contrast to conventional techniques, the innovative and unique design of the present invention enables multi-stage fermentation, thereby ensuring commercial applicability and providing better industrial and economic advantages, such as the production of more easily absorbed, smaller nutrient molecules, the addition of recognized safe bacterial strains, the guarantee of safe and reliable efficacy, complete product sterilization, the use of a pure bacteria inoculation technique for fermentation, and consistent batch quality. Brief description of the drawings Fig. Figure 1 shows a schematic representation of the structural compounds according to the device according to the invention which increases the enzyme activity of superoxide dismutases for the fermentation of vegetables, fruits and herbs; Fig. Figure 2 shows a schematic representation of the fermentation process of different fermentation stages according to the present invention. Detailed description of the embodiment

[0010] It will be Fig. Reference is made to Figure 1, which shows a preferred embodiment of the device according to the invention for increasing the enzyme activity of superoxide dismutases for the fermentation of vegetables, fruits, and herbs. The following description explains only one embodiment of the invention and is not intended to limit the claims. The device for the fermentation of vegetables, fruits, and herbs comprises a fermentation vessel 20, a raw material processing system 10, a bacterial culture system 30, a mycelium and köji culture vessel 40, and a central control unit 50, each of which is connected to the fermentation vessel 20, wherein the central control unit 50 is electrically connected to the raw material processing system 10, the bacterial culture system 30, and the mycelium and köji culture vessel 40. First, the treated fruits, vegetables, or herbs are introduced from the raw material processing system 10 into the fermentation vessel 20.The bacterial culture system 30 is controlled by the central control unit 50 such that different bacterial strains are introduced into the fermentation vessel 20 according to the different fermentation stages. After the fermentation process is complete, the mycelium and köji culture vessel 40 is also controlled by the central control unit 50 such that the mycelium and köji for different fermentation stages are introduced into the fermentation vessel 20. Finally, the fermentation vessel 20 is left undisturbed to ensure submerged fermentation over time.

[0011] The raw material processing system 10 comprises a cleaning machine 11, a grinding machine 12, and a sterilization machine 13, which are operated sequentially. The bacterial culture system 30 comprises a yeast culture vessel 31, an acetic acid bacteria culture vessel 32, an aerobic lactic acid bacteria culture vessel 33, and an anaerobic lactic acid bacteria culture vessel 34, wherein the yeast culture vessel 31, the acetic acid bacteria culture vessel 32, the aerobic lactic acid bacteria culture vessel 33, and the anaerobic lactic acid bacteria culture vessel 34 are used sequentially during the various stages of the fermentation process to provide yeast (first fermentation stage), acetic acid bacteria (second fermentation stage), aerobic lactic acid bacteria (third fermentation stage), and anaerobic lactic acid bacteria (fourth fermentation stage), according to the substances to be fermented in the fermentation vessel 20.The mycelium and köji culture container 40 is used in the subsequent fermentation stage (fifth fermentation stage) after activation of the bacterial culture system 30 to provide fungal mycelium or köji.

[0012] According to the structural design and technical features described above, the operation of the invention is described below: First, the selected fruit, vegetable, or herbal raw materials are thoroughly washed and drained by the cleaning machine 11. The fruit, vegetable, or herbal raw materials used in the present invention can be either a single variety or a mixture. The vegetable raw materials can be root vegetables, leafy vegetables, or various gourds. The fruit raw materials can be pome fruits, citrus fruits, stone fruits, berries, or nuts. The herbal raw materials can be Chinese medicinal substances such as American ginseng, ginseng, Rehmannia glutinosa, Paeonia lactiflora, or edible mushrooms such as lacquer polypore, polypore, or shiitake.After the raw materials have been thoroughly washed and drained, they are completely shredded using the shredding machine 12 and then completely sterilized using the sterilization machine 13. The fruit, vegetable, or herb raw materials are then placed in the fermentation tank 20. Sterilization prevents harmful or unwanted bacteria from the environment from entering the fermentation tank 20 and disrupting the fermentation process, which could otherwise lead to an unstable quality of the final product.

[0013] After the washed raw materials have been crushed and sterilized and introduced into fermentation vessel 20, the fermentation process of each stage begins in fermentation vessel 20. It is then monitored. Fig.2. First fermentation stage A: Using the yeast culture tank 31 of the bacterial culture system 30, an appropriate amount of yeast is added to the fermentation tank 20, and the fruit, vegetable, or herb raw materials begin to undergo the first fermentation stage of approximately thirty days in the fermentation tank 20, thereby producing vitamins, amino acids, minerals, glutathione (GSH), ethanol, carbon dioxide, etc. in the fermentation tank 20; Second fermentation stage B: Using the acetic acid bacteria culture tank 32 of the bacterial culture system 30, an appropriate amount of acetic acid bacteria is added, and the fruit, vegetable, or herb raw materials begin to undergo the second fermentation stage of approximately ninety days in the fermentation tank 20, thereby producing organic acids, acetic acid, nucleic acids, minerals, etc. in the fermentation tank 20.are produced; Third fermentation stage C: By using the aerobic lactic acid bacteria culture vessel 33 of the bacterial culture system 30, an appropriate amount of aerobic lactic acid bacteria is added, whereby the fruit, vegetable or herb raw materials begin to undergo the third fermentation stage of approximately sixty days in the fermentation vessel 20, whereby organic acids, lactic acids, immunoglobulins, etc. are produced in the fermentation vessel 20; Fourth fermentation stage D: By using the anaerobic lactic acid bacteria culture vessel 34 of the bacterial culture system 30, an appropriate amount of anaerobic lactic acid bacteria is added, whereby the fruit, vegetable or herb raw materials begin to undergo the fourth fermentation stage of approximately sixty days in the fermentation vessel 20, whereby Lactobacillus (SAFELAC), extracellular polymeric substances (EPS), superoxide dismutase (SOD), etc. are produced in the fermentation vessel 20.are produced; Fifth fermentation stage E: Using the mycelium and köji culture vessel 40, an appropriate amount of mushroom mycelium and köji is added, whereby the fruit, vegetable, or herb raw materials begin to undergo the fifth fermentation stage of approximately sixty days in the fermentation vessel 20, whereby γ-aminobutyric acid (GABA), monacolin K, polysaccharides, triterpenes, trace elements, etc., are produced in the fermentation vessel 20; Sixth fermentation stage F: The fermentation vessel 20 is left to stand for sixty days to allow submerged fermentation of all substances in the fermentation vessel 20 and thus to molecularize the nutrients produced by the above fermentation stages. The enzyme fluid produced by these six fermentation stages allows for a high and rapid absorption rate by the human body.

[0014] The present invention may further comprise a freeze-dryer 60 for processing the enzyme liquid produced by the above six fermentation steps into enzyme powder by freeze-drying, thus meeting the diverse enzyme consumption needs of different consumers. The enzyme powder can be packaged in cans and consumed directly with a small spoon or packaged in capsules for convenient carrying. Beneficial effects:

[0015] With the innovative and unique structural form and technical features of the device for fermenting vegetables, fruits and herbs that increases the enzyme activity of superoxide dismutases according to the invention, the following practical and advanced advantages can be achieved: 1. By selecting purely natural fruit, vegetable or herb raw materials, using a six-stage inoculation technique employing pure bacteria for fermentation, and using a maturation process through fermentation of approximately one year, the nutrients in fruit, vegetable or herb raw materials can be converted into low-molecular-weight nutrients that have a higher absorption efficiency; 2. The fermentation raw materials are mixed in a specific ratio and recognized safe bacterial strains are added in a specific quantity to produce useful nutrients that benefit the human body; 3. The raw materials are sterilized before being added to the fermentation tank. A pure bacteria inoculation technique is then used for fermentation, ensuring that good and bad bacteria do not coexist during the fermentation process and thus producing enzyme products of stable quality.

Claims

[1] A device for fermenting vegetables, fruits and herbs that increases the enzyme activity of superoxide dismutases, comprising a fermentation vessel, a raw material processing system, a bacterial culture system, a mycelium and koji culture vessel and a central control unit, each of which is connected to the fermentation vessel, wherein the central control unit is electrically connected to the raw material processing system, the bacterial culture system and the mycelium and koji culture vessel, wherein firstly the raw material processing system introduces the treated fruits, vegetables or herbs into the fermentation vessel, the bacterial culture system is controlled by the central control unit such that different bacterial strains are introduced into the fermentation vessel according to the different fermentation stages,After completion of the fermentation process, the mycelium and koji culture containers for different fermentation stages are also controlled by the central control unit so that the mycelium and koji are introduced into the fermentation container and finally the fermentation container is left alone to ensure submerged fermentation over time. [2] The vegetable, fruit and herb fermentation apparatus according to claim 1, wherein the raw material processing system comprises a cleaning machine, a crushing machine and a sterilizing machine which are operated sequentially. [3] The apparatus for fermenting vegetables, fruits and herbs according to claim 1 or 2, wherein the bacterial culture system comprises a yeast culture tank, an acetic acid bacteria culture tank, an aerobic lactic acid bacteria culture tank and an anaerobic lactic acid bacteria culture tank, wherein the yeast culture tank, the acetic acid bacteria culture tank, the aerobic lactic acid bacteria culture tank and the anaerobic lactic acid bacteria culture tank are used sequentially during the different stages of the fermentation process to provide yeasts, acetic acid bacteria, aerobic lactic acid bacteria and anaerobic lactic acid bacteria according to the substances to be fermented in the fermentation tank. [4] Apparatus for fermenting vegetables, fruits and herbs according to claim 3, wherein after the fermentation process for providing the anaerobic lactic acid bacteria by the bacterial culture system, the mycelium and koji culture container provides fungal mycelium and koji to facilitate the subsequent fermentation process. [5] The apparatus for fermenting vegetables, fruits and herbs according to claim 1, further comprising a freeze dryer for processing the enzyme liquid produced by the fermentation vessel into enzyme powder by freeze-drying.

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