Fermented Food

Cheong-in Ogapi-milk vetch enzyme food	Cheong-in Saururus chinensis-danggwi enzyme food	Cheong-in Hovenia dulcis-root of arrowroot enzyme food	Cheong-in ginseng yeast food
Malt 50% Ogapi 25% Vetch 20% Licorice 5%	Malt 50% Chinensis 25% Danggwi 20% Licorice 5%	Malt 50% Hovenia dulcis-root 25% Arrowroot 20% Licorice 5%	Ginseng 50% Malt 50%

Manufacturing process(Patent No. 0787123)

How to Produce Granules or Tablets for the Fermented Herbal Medicine (1)

1. Boil the herbal ingredients for over 3 hours in the extractor under the temperature of 120°C and obtain the extracted matters with diluted medical substances.
   
2. Cool the temperature of the extracts down to 30°C, and inject the bacteria.
   
3. Ferment the extract injected with the bacteria to produce enzymes.
   
4. Incrassate the fermented herbal enzymes to produce tablets or granules.
   

How to Produce Granules or Tablets for the Fermented Herbal Medicine (2)

1. Boil the herbal ingredients for over 3 hours in the extractor under the temperature of 120°C and obtain the extracted matters with diluted medicalsubstances.
   
2. Cool the temperature of the extracts down to 30°C, and inject the bacteria.
   
3. Ferment the extract injected with the bacteria to produce enzymes.
   
4. Put grains such as soybeans or powdered herbal ingredients into the fermented extracts so that a copious amount of herbal extracts can be adhered for absorption.
   
5. Increase the grains adhered to the herbal extracts under the temperature of 100°C.
   
6. Apply the bacteria to the multiplied grains and ferment them for 24 ~72 hours.
   
7. Dry the fermented grains and product the finished products in the form of a powder of a tablet