cu») United States 8S176AL ‘US 201002! cz) Patent Application Publication co) Pub. No.: US 2010/0285176 Al Baek et al (64) FERMENTATION PRODUCT OF ALOE, METHOD OF MANUFACTURING THE SAME AND FUNCTIONAL FOODS USING THE SAME Soon Ok Back, ‘hungcheongbnk-do (KR); Bong yon Kim, Chingchcongbuk-do (KR) da Hy ‘Chungeheoagbuk-do (KR) (76) Inventors Comesponilence Address: JENKINS, WILSON, TAYLOR & HUNT, 53100 Tower Blvd, Suite 1200 DURHAM, NC 27707 (US) Appl.Nos 127763,804 File Apr. 20, 2010 Related US. Application Data (63) Continuation of application No. PCT/KR2009/ (002458, ile on May 11, 2009, (1) Ineo. ADIL 1212 (2006.01) (43) Pub. Date: Not 11, 2010 426149; 426/615 on ABSTRACT There ae provided a fermentation product oF aloe, a method of manufacturing the same and functional foods using the same. More particularly, the present invention relates (0 smethad of minufacturing a fermentation product of aloe by calturing mushroom mycelia in an aloe natural medium con: ‘wining many effective ingredients and thus having diverse bioactive effects, and a method of manufacturing funetional foods having various pharmacological effects of improving stomach function, enhancing immunity and having effective- ess against cancer by using the fermentation product of aloe. The method ofa fermentation product of aloe comprises the steps of preparing an aloe natural medium by obtaining a viscous gel by processing fresh aloe leaves through the steps of eollection-cleaning-pecling-palverization, heating izing only the viscous gel ora mixture of the viscous purified water placed in # fermentation culture tank, and ‘quenching the heated viscous el oamixture; preparing mush- ‘mom spores tobe eulturedin the aloe natal medi noe Jating the mushroom spores into the aloe natural medi: and clturing/fermenting the aloe natural medium inoculated ‘ith the mushroom spores The fermentation prodvet of aloe manufactured by the afore sentioned method is processed to be diretly used or to be added to diverse FoodsPatent Application Publication Nov. 11, 2010 Sheet 1 of 4 US 2010/0285176 AI Method of manufacturing fermentation product of aloe step of preparing aloe natural medium (S1) Fig. 1 | step of preparing mushroom spores (S2) step of inoculating mushroom spores into natural medium (S3) step of culture and fermentation (S4) {Hi step of recovering fermentation product of aloe (S5) step of maturing fermentation product of aloe (S6)Patent Application Publication Nov. 11, 2010 Sheet 2 of 4 US 2010/0285176 AI Fig. 2 sasseieneti evened Ce Fig. 3 ‘fermentation product of Phellinus linteus, using alee medium Natural aloe Aloe 10%Patent Application Publication Nov. 11,2010 Sheet 3 of 4 ‘US 2010/0285176 AL Fig. 4Patent Application Publication Nov. 11, 2010 Sheet 4 of 4 US 2010/0285176 AI Fig. 5 Dried aloo Dried aloo Dried aloo Dried aloo Fermentation of Ganoderma lucidum mycelium, using a dried aloe-purified water natural mediumUS 2010/0285176 Al FERMENTATION PRODUCT OF ALOE, METHOD OF MANUFACTURING THE SAME, "AND FUNCTIONAL FOODS USING THE ‘SAME, ‘TECHNICAL FIELD 10001] _Thepreseat invention etates toa fermentation rod- uct of aloe, a method of mantafactoring the same and func- tional foods using the same. More particuady, the present invention relates to amethodof manufacturing a fermentation product of aloe by culturing mushroom myeetia in an aloe natural medium containing many elfective ingredients and thus having diverse bioactive effects, and a method of manu- ‘turing functional foods having various pharmacological ‘effects improving stomach function, enhancing immunity ‘and having effectiveness agnnst cancer by using the fermen tation product of aloe BACKGROUND ART [0002] _Ingenera aloe isa perennial plant which belongsto the lily family and aloe genvs in botanical terms, Aloe is ‘considered top favorite plant which has boon use in folk remedies and Chinese medicines for about 4,000 years, 10003] Among the many kinds ofaloes, thee or four kinds, such as aloe vera, aloe arborescens and saporaria, are “iretly edible and used for fesh juice. The majoraloe igre dients include high molecular weight polysaccharides, alo- nichia, ain, aloetic acid and aloe tlein, smog others. These ingredients have the effets of lowering high blood pressure, tumor prevention, strengthening the stomach, fune- fioning in intestinal regulation and cell regener [0003] Asa study of aloe fermentation, Korean Patent Reg- ‘stration No, 0128714 discloses factobacilus mutant having high acid productivity and a method of manufaeturing a fer rented green tea drink sing the same. 10005] "In Korean Patent Registration No, O128714, a fer mented aive vera drinkis produced by adding facrobacilisto ‘aloe vera for fermentation. Specifically. an alze vera gel is fermented by using lactobucillus having hh lati acid pro- ‘ductivity and a nice favor. This patet is characterized by providing the aloe vera gel to greatly improve its taste and preference by Jactobacillus fermentation, Without adding any ‘organi avid or flavor. 10006} The technique disclosed in the aforementioned patent relates toa method of maaufieturing ¢ fermented aloe tera drink, the method comprising the steps of obtaining @ Viscous gl from aloe hy cleaning Iresh aloe leaves and peel- Jing the aloe leaves, adding a vitamin and a viscosity ineteas- ing agent fo the gel, adding sugar, fructose and glucose (10 brix) thereto, adjusting the pH by using sodium carbonate or sodium bicarbonate, and culturing factobacilus o recovering fermentation product of aloe vera, 10007} In addition tothe aforementioned metho: there is 2 ‘method of fermenting aloe witha sweet, Since sul fermen- tation js made many times, the use of the fermentation prod- uct of aloe obtained by fermentation is limited. 10008] Further, general aloes are directly or indirectly taken 8 materials for fanetional health foods. However, the unde- inble taste of aloe is raised as the biggest problem upon direct ingestion. The viscous gel properties of aloe ae raised ‘asa problem in string aoe, Nov. 11,2010 DISCLOSURE Technical Problem [0009] ‘Therefore, the present invention fas heen made to solve the above problems, and itis an aspect of the present invention to provide a fermentation product of aloe from ‘whieh the sttong undesirable tase of aloe is completely removed and which can be stored fora long ime, by ferment- ‘ng mushroom spores, using aloe as natural medium. [0010] Iris also another aspect ofthe present invention to ‘obiain a fermentation product of aloe having no undesirable taste or odor, by culturing mushroom spores, without adding any materials, such as sugar or acid, oa viscous gel of aloe, ‘and to provide a variety of Functional products having diverse ‘Phamacologial effects, by using the fermentation privet oF Aloe [0011] Specifically, itisanotheraspec ofthe present inven- ‘tion to provide a fermentation produet of aloe ineluding vari- ‘os effective ingredients of Ganoderma Jucidum which bas ‘many bioactive effects, such as immunity enhancement, anti- cancer, ani-oxidation and stomach function improvement, mong others, when taking the fermentation product of aloe, by including the various elective ingredients of Ihcidum ia te fermentation product of ave, “Technical Solution [0012] An aloe natural medium is prepared by using aloe. 10013} Any one selected from a group consisting of Gano sderina lucidum, Phellinus linteus, Cordsceps miliaris, Paccilomyces japonica, Hericium erinaceum and. Agaricus ‘laze is cultured at a temperature 24-34° C., aa ventilation rite of 0-08 vm, for 4-8 days, to prepare mushroom spores. [0014] ‘Tae mushroom spores are inoculated into an aloe ‘atural mdinm at 159% (ws), [0015] The aoe natural medium inoculated with the mush= room spores is cultured and fermented ata temperature of 24-34" C, for 3-10 days, to produce a fermentation product of alo. [0016] The fermentation product of aloe may be further ‘matured ata low temperature of 3-10° C,, for 1~3 days. 0017] For preparing the aloe natural medium, fresh aloe leaves or dried aloe is use [0018] Inthecase of using fresh aloe leaves, the aloe leaves are processed to produce viscous gel and the viscous gl is placed into a fermentation culture tank aad heated to be Stetlizd, Thesterilized viscous gel is then quenched to room Temperature, thereby preparing the aloe natural medium. ‘More specifically, the viscous gel is obtained by processing the aloe leaves By the steps of collecton-cleaning-peeling- pulverization, only the obiained viscous gel or a mixture of the viscous gel of 25~99 wt % and purified water of 1~75 wt °% is placed into the fermentation culture tank, heated at 113-125 C, for 2~30 minutes forthe sterilization process, and cooked (quenched) to 20-25° C [0019] Inthecascof using dried aloe, amixtureof the dried Aloe of 0.5~7.0 wt % and purified water of 93,0-99,5 wt % is pilacod into the fermentation culture tank, mixed, heated! at 113~125°C. for 2-30 minutes forthe sterilization process, and cooled (quenched) to 20-25° C., to prepare the aloe ‘tural midiUS 2010/0285176 Al 10020] Generally, the viscous gel from the died aloe is ‘buna by processing ave eaves by the steps ofealletion- ‘lening-peling-pulverzatin, The vbainel viscous ge s prepare by freeze-drying or hot air drying (0021) ‘The fermentation product of aloe prepared by the afrementiones method is processed so that only it isdireetly taken, ort is used to he added to various foods Thats the Fermentation praductof aloes manufactured fr dest intake oritis faced for use as food materia 0022] The fermentation prodoet of ave i used t manu- facture foods having many bioactive eects, such a imam nity enbnoment, anti-cancer, anivoxidation and stomach {scion improvement, among other 10023}. The fermentation prod of aloe is used asa main rater fora drink having many bioative ello 10024} In eeordanee with the present invention, the above sud other aspects ean be secomplished by amethod of man- feetringafermeniaton pric of aloe the methodcomprs= ing! a preparation step St of making in aloe natrl midi, 2 mushroom spore preparation step 82 of preparing minh room spores fo be cultured inthe aloe natal medium, an inoculation step S3 of inoculating the mushroom spores ato the ale natal medium, eultire/ermentation sep S$ of culturing and fementng the slo natural medium inoculated ‘withthe mushroom spres, anda recovering step SS of ecov~ ‘ring a fermentation prodct ofa. The method may farther ‘comprise a maturing stp S6 of maturing the fermentation Prot of aloe recover in the recovering stop SS {0025} In the preparation step SI tose aloe 8 a natural medium, feth ale leaves or dried se suse. 10026] The aloe natural medium prepared by sing eesh aloe eaves is made by obtining 3 viscous gel By processing the aloe leaves by the steps of eollecton-ceaningpecing= pulverization, placing only the vicous sloramixtreof tie ‘scous gel of 25-99 91% and purfe water of 1-75 wt % Jnto a fermentation culture tank to be bested at 113-125° C for 2-30 minutes for strlization, and cooling (quenching) the heated vious gel or mixtre 10 roo fempersie (20-28° C.). This natal medium uses 1008% puro aloe, Unlike the oer methods of fermenting sve by adding ocr materials, soch as sugae 10027] The aloe natural medium prepared by using dried aloe is mae by obwiaing a viscous gel by processing aloe leaves bythe steps of colletionleaning-pecing-pulveriza- diving te obtain viscous gel by terry o ol drying to prepare the dred sloe, making # mitre ofthe {ad aloe of 0.5-7.0 wand purified water f93.0-99.8 wt ‘plang the mixture int a fermentation eulur tank and ming the mist, beating the ste at 113-128" C- for 2-30 minutos tobe sterilized, and eoolng (quenching) the het mixture 20-25°C 10028] In the mushroom spore preparation step $2, the mushroom spores ae cule a the optimtim codons, to beusedastheausvoom spores forthe preset invention The mushroom spores ae cultured at 24-34" C. and at ent tion rate of 03-08 wun, for 4-8 days, To be wed as mush. room spores, nly ont kinds sls frm 9 group consis ing of Ganoderma lucidum, Phellits lintews, Conbiceps altars, Pacilomvces japonica, Herc erinaceum ad Agaricus bce. 10029] Inthe inoculation step $3 of inoculating the mush- rom spores, the mushroom pre-cultie fil pores) already cultured i the mushroom spore preparation step $25 ined Nov. 11,2010 inthe preparation step SI. The mushroom sporesare ‘ngeulated into the aloe natural medium at $~15% (9). [0030] In thecutue!fermentation step $4, the aloe natural ‘medium inoculated with the mushroom pre-culture tid (spores) are cultured and fermented atthe optimum con ‘ions (lemperature: 24~32° C. and ventilation rate: 044-08 for 3-10 days. [0031] According 1 the kind of the mushroom pre-culture ‘vid (spores) cultured inthe culture ank containing the 100% ‘aloe natural mextum, the temperature and period the prepa- ‘ation sep S2 ae slighty different 0032] Specifically, after Ganoderma lucidum spores are Inoculated, its appropriate to culture the spores atthe opt nal culture temperature of 29~30" C, and ventilation rate of 03-055 vum. After Cordeeps militaris spores are inoculated, itis appropriate to culture the spores atthe optimal culture temperature of 25° C, and ventilation mite of 03-05 vin After Phellinus neue sporevare inoculated itis uppropriate to culture the spores atthe optimal culture temperature of 30° CC. and ventilation rate of 0.4-0.6 wm. After Hericium eri- ‘naceum spores are inoculated, iti appropriate to culture the spores atthe optimal culture temperature of 25° C, and ven- ‘ation rate of 0.4-0.6 wa, 0033] Asdescribed above, when inoculating the medicinal ‘mushroom spores into the aloe natal meditm, the temper- ture and ventilation conditions vary according tothe proper ties ofthe respective mushroom spores and he culture extent. However, generally, the mushroom spores cultured in the culture tank ae adjustably prepared under the conditions that the temperature is 24-34° C. and the veatiation rate is (03-08 vm and within the eulture period of 4-8 day [0034] ‘The maturing step $6 may be added, dependingona ‘mthod of manufacturing a final product using the fermen ‘ion product of aloe recovered in the recovering step $3, The {Fermentation product of aloe i matured at low temperature of 310°C. for I-38 days [0035] The fermentation product of aloe manufactured socording to the above-described method can be used for ‘manufacturing foods to drcctly and indreetly use the fer- ‘mentation product of aloe, Examples of @ method of mani- ‘aeturing functional foods using the fermentation preduet of ‘aloe wil be deseribed below: [0036] First, there is provided a method of manufacturing Tnetional foods enabling direct ingestion of the fermentation product of aloe. In this method, the fermentation product of Aloe as recovered is packaged sa final product to be directly ingested. [0037] Second, there is provided a method of manufaetur- ing funetional foods, by using the fermentation f ‘aloe whieh i freeze-dried asthe funtion food material this method, the freeze-dried fermentation produet of aloe is added 10 the functional foods, thereby enabling indirect ‘intake ofthe fermentation product of aloe as recovered, [0038] Third, there is provided a method of manufactring ‘analoe drink as functional foods, by using the fermentation product of alse as a main material ofthe drink [0039] That i, the feanentation product of aloe manufac- tured acconling to the above-described method ean be pro- vided a inal product by processing the fermentation pode Vet of aloe into the form of a drink, a capsule or a tablet,US 2010/0285176 Al ADVANTAGEOUS EFFECTS [0040] As deseribed above, the fermentation product of ‘aloe is manufactured by Fermenting the mushroom spores ia the natural medium using aloe. Therefore, since the undesi- able taste of aloe 8 completely removed, itis possible to directly take the fermentation product of aloe. Further, since people can easily ingest the fermentation produet of albe ‘without any unpleasant feeling, team be developed ss various produes {0041} "Furthermore, since aloe is manufactured as the fer ‘mentation product of aloe, it ean be stored fora longtime and thus is seis increased. [0042] Specifically, in the fermentation product of aloe ‘manufactured aeconding tothe present invention not any its taste is improved but also it can bo diretiyindirctly ingested Therefore, the fermentation product of aloe having many bioactive effects, such as anthoxidation, iaunity ‘eahuocement, andthe like, which are the original effects of the various mushroom spores including Ganoderma lucid used in the fermentation product of aloe, can be developed for use in many functional foods. DESCRIPTION OF DRAWINGS [0043] These and other aspects and advantages of the present invention will become apparent and more rei appreciated from the following description ofthe embod mens, taken in eonjunetion with the accompanying davs- ings, in which: [0043] FIG. 1s flow chat illustatinga method of man ‘acturing # fermentation product of ale according to pre= {orred exemplary embodiment of the present invention: [0045] FIG. 2 is @ fermentation product of Ganoderma lucidum fermented in an sloe natural medium prepared by using fresh aloe leaves acconling (© another exemplary ‘embodiment ofthe present invention; 10046] FIG. 3isa fermentation product of Petinaslnteus ‘ermented inthe aloe natural medium preparedby using fresh aloe leaves aecoring to another exemplary embodiment of the present invention: [0047] FIG. 4isa fermentation product of Cordvceps mili tars fermented in the aloe natural medium prepared by using fresh aloe leaves aceording to another exemplary embodi- ‘ment ofthe present invention; and [0048] FIG. is a fermentation product of Ganoderma lucidum fermented in an aloe natural medium prepared by using dried aloe aeeording to another exemplary embodiment ‘of the present invention, BEST MODE Mode for Invention [0049] Hereinafter, embodiments of the present invention willbe described in detail with reference tothe accompanying drawings. Pxemplary Embodiment 10050] A metiod of manficuringa fermentation prodct ‘of aloe by sing Ganoderma tcidum as sores (reulie Sid) the method compen {00st}. step St of preparing an ale nator medium Using. rea ale leave: The 100% se natal mom is prepare hy sbtaining a viscom go by processing the ale leaves thh the sleps of ollecton-leaninapecting ple Nov. 11,2010 verization, placing the gel info fermentation culture tank, stevlizng the gel at 120° C. for 20 minutes, and evoling quenching) the pel 10 25°C. [0052] (2) step $2 of preparing Ganoderma lucidum spores: To use Ganaderma eid fungi asthe spores (pre cilture Nui), the spores (pre-culture fluid) are prepared by culturing the Ganoderma ncidh fungi ata temperature of 30 C. anda shaking ate of 120 spm, fr 4 days. [053] G) step $3 of inoculating the Ganoderma fume spores: The Ganoderma lucidum pre-culture Sid (spores) prepared in the step $2 are inoculated into the aloe natural step SI a 8% (WW). of culturing and fermenting the aloe ratural medium inoculated with the Ganoderma lucidum spores: The aloe natural medium inoculated with the Gano. derma lucidum sporesin step $3 is eultured and fermented at the optimum conditions (at a temperature of 30° C. and & shaking rate 120 xpi) for 8 days. [0088] GS) step $5 of recovering a fermentation product of sloe: The fermentation product of aloe, the culture of which s ‘completed in step $4 is recovered as shown in FIG. 2. Exemplary Fimbodiment 2 (0056) 4 method of manuscturing «fermentation product ofaloeby sing PhellinusTimeusasspores(pe-culae id), the method comprises [0057] (step SI of preparing an aloe natural medium ‘ing Ges aloe leaves: The 100% aloe natural medi is prepared by obtaining a viscous get by processing the sloe Teates though the eps of eollectin-cearing-peeling-pl- ‘erizaton, paving the gl into fermentation culture tank, Nesting the gel at 120°C. for 20 minute, and voting (quenching) the gl t 28°C [0S] "step S2 of pepain lin tus spre: To ‘se Pll Hntews ful as the spores (pre-ultre Hid), the spores (preculture fui) are prepared by culturing the PhellnasUnteus fungi ata temperature of 29° C. and a shaking ate of 125 rpm, for § days [0039] G) step 83 of inoculating the Pheilinus lintews spores: The Pheliuslimtens pre-cut Mid (Spores) p= ed in sep 52 are incelated no the aloe natal medi Prepare in step SI, 2 76 (wi) [0060] @) step $4 of culturing and fermenting the aloe ‘aural medium inoculated with the Pelli linens spores ‘Theale natural medium inoculated withthe Phettin i zens spores in sep S3 fs cured and fermented a he op ‘mum Condions (ata empertureo 29° Cana shaking ate 125 rpm) for 8 days [0061] ")step $5 of weovering a femmenaton product of aloe: The lementaion product of loe daeculture aw hichis completed in stop $4, ecoverd a shown in FIG. 3, Exemplary Embodiment 3 {0062} A mitod of manufacturing fermentation prot aloe by using Confsces militaria spores (prune Sid the method competes {0063} -@ sep St of preparing an aloe natural mein ting fsb aloe faves: The 100% aloe natural mediom is Prepare by obicning a viscove gel by processing the aloe {Eaves through the steps of collecton-leanng-pesting pu ‘eriio, pci the gel nto fermentation elt ak ering the gel at 120° C- for 20 mines, ad cooling (quenching) the gel to 25°C,US 2010/0285176 Al 10068) @step82 ofpreparing Conhceps militar pores ‘To uwe Cordycops milan fungl asthe spores (pre-ltre ‘fluid), the spores (pre-culture fluid) are prepared by culturing the Condjeeps militar fia atenpantureof 25°C. anda shaking ae of 115 pm, for 6 days {0065} 3) step $3 of inoculating the Condeps mitaris spores: The Cordyceps militaris pre-culture fluid (spores) prepared in sep S2 are inocula ini the soe natural Inedivm prepared in step SI, a 8% (wi). [0066] CB sep $4 of culturing and fermenting the aloe aul medium inoculsted wih the Condsceps mitaris fore: ‘The aloe natural medium inoculated withthe Conbiceps miltars spores in ap 3 is cultured and fer tmeniedat te opintum conn (at temperate of 25°C. fant shaking te 115 pm) for 8 ays [0067] (3) step SS of recovering fermentation product of Aloe The fermentation pratt flee, thecutueaf whichis ‘completed instep $4, recovered a shown it FG, 4 Exemplary Embodiment 4 10068] A method of manufacturing Fermentation product ‘of aloe by using Hericeum ernaceun a8 spores (pre-clre Aid, the metho comprise: {0065} "CD step SI of preparing an sloe natural medium ting fresh aloe leaves The 100% aloe nara medium is prepared by obtaining a viscous gel hy processing the aloe Testes through the steps of eollecton-cleaning-peeing-ple ‘erizaton, placing ih gl into a fermentation culture tank, erlicing the gel at 120° C for 20 minutes, and cooting (quenching) the gel to 25°C titra)" @) sep S2 of preparing Hein erinacim pons T use ericeum evinacem fag a the spores (he- ture Mid). the spores (recutie Mud) are prepared by luring the Hericeum ernacen fungi ata temperatre of 25°C. anda shaking rate of 125 rp, fo 5 das. {0071} @)step 3 ofinoculating the Hericeum erinaceum Spore: The Herceum erinaceum pro-ulare Mid (opores) prepared in sep S2 are inocula ino the aloe natural medium prepared in step SI at 8% (wi) 10072] @) step $4 of culturing and fermenting the aloe Tatura! mediuat inoculated with the Hericeum erinaceum Spore: The aloe natural medium inoculated withthe Hert ‘coum erinaceum spores step 83 is cultured and fermented atthe optimum conditions (ota temperature of 25° Cand a Shaking rae 125 rpm) for 8 dae. {0073}. @)siepS8 ofrcovering «fermentation product of Aloe The fermentation pratt of aloe, thecutuea whichis completed in sep $4, recovered Exemplary Embodiment $ 10074] A method of manufacturing a fermentation roost fale by using Ganoderma lcidum ae spore (pre-cullre uid), the met comprises: 10075] step SI of preparing an aloe natural mest 7 Using dred aloe This steps to prepare th natal ed mixing te died soe snd priedvatr The pore sloe nat tedium is prepared placing mixture of % died aloeand ‘7% purted water, another mixture of 59% dried aloe and 95% purified water, an another mixture of7% dried and {73% puted water ino fermentation ele tanks, respec- tively, mixing the mixtures, applying heat othe mixtures to te serie at 113-125" for 2-40 minutes, and cooling (Guenching) the mixtures to 20-25" C Nov. 11,2010 (0076) @ step 82 of prepaing Ganoderma tucidumr spores: To use Ganoderma fuedum fang a the spores (pe culture Mui, the spores (pe-clture Mid) are prepared by alluring the Ganoderma lucidum fungi at emiperatire of 530°C. anda shaking rate of 120 rpm, fort days, [0077] "sep 83 of inoculating the Ganoderma luctdumr spores: The Ganoderma tucidum pre-culture fluid (spores) Prepared in sep S2 are inocula into the aloe natal ‘odium prepared instep SI, a 89% (w/w). [007] step $4 of culuring and fermenting the aloe ual mediunt inoculated withthe Ganoderma Tucan sores: The aloe natn! medium inoculated with the Gano- derma lucidum spores in step S3 is clr and fermented at tbe optimum condins (af a temperature of 30°C. and a shoking ate 120 rpm) for 8 day. {0079}. G) siep $5 of recovering fermentation rot oF aloe: The fermentation product of aloe, thecultureof whichis ompleted in step $4, recovered ay shown in FIG, 2. Exemplary Embodiment 6 [0080] A method of manufacturing a fermentation product fale by sig PhelfinusTinteus a spores (pre- ‘whieh are obtained from the aloe natural medivm prepared by using the aloe leaves as described in Exemplary Emibod ‘ments 1 and 4, the fermentation products of aloe the fermien- tation prluet of Ganoderma lucidum (DAG) andibe fenen- tation product of Hericium erinaceum (DAF) which are ‘blained From the aloe natal medium prepared by using the tric aloe as described in Exemplary Embodiments § and 8, ‘and natural aloe (A),US 2010/0285176 Al [0105] 1 prfori cultured in the Brucella medium at 37°C. or 3 days is suspended to reach 108-109 efiml. The suse pended bacteria are again smeared in the Brucella agar ‘medium. Then, a paper disk is placed thereon 10105] A sample diluted to 1 mg/ml is absorbed on the paper disk. After the plates are cultured under te microaero- philic conditions at 37° C. for 3 days, an inhibition zone showin around each plate is measured (atthe rads except for the paper disk). The results are shown in Table 2 ‘TABI 2 Aga eobecter tn tosis (akin ne Nannlabe ay ‘Gener an (DAG) [0107] 2) AntieMicrobial (II) Agsinst Helicobacter pylori Bacterium: Urease Activity Inhibition Test, [0108] 7 ml Urease Assay medium (Bacto Yeast extract O.1 2, potassium phospate monobasic 9.1 g, potassium phos- Pate dibasic 9.5 g, urea 20. phenol red 0.01 , DW I Land PHT 68) is placed in a cell culture tbe. Sx10*H. pylori is Poured in each cell culture tube. Aer pouring H. por, the ‘concentration of each sample is processed to be 250 ug/ml fn cultured in an incubator under the following conditions: temperature 37°C., humidity: 10%, $% and 100%, After thst, absorbance is measured st $50 nm, by wsing a spectrapho- tometer, at the intervals of 24 hours, 48 hours and 72 hours [By considering the absorbance of the culture the culturing ‘only #7. psfor 3s 100%, the absorbance ofeach est sample is ‘compared with that of the eulture tbe eulturing only 1 lori and an evaluation is based onarelative value. Since the ‘sample itself tends to absorb light at 550 am, the absorbance inthe concentration (250 pgim) of processing H. prior! is measured and compensated. The results are shown in Table3. TABLES, UsacAain en emettion prota of nd ‘Ganotrma da AG) ementaion profi of eo. 7 ementatenproie oF 29 ‘ Phen tas (AP) 10109] While the present invention bas been particularly shown and described with reference to exemplary embod ments thereof it will be understood by those of ordinary skill jin the ar that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by th following claims Nov. 11,2010 1. A method of aloe, comprising: 4 preparation step (SI) of preparing an aloe natural ‘medium using aloe: 4 mushroom spore preparation step (S2) of preparing ‘mushroom spores 10 be cultured in the aloe natal medio: fan inoculation step (S3) of inoculating the mushroom spores into the aloe natural mestum as prepared in the preparation step (S1): « culture fermentation step (S4) of culturing and ferment ing the aloe natural medium inoculated with dae mush room sporesin the inoculation step (S3) ata temperature (of 24-34° C. for 3-10 days. 2. The method aeconing to claim 1, wherein the prepara tion tep(S1) prepares the aloe natural medium by using fresh Aloe eaves or dred aloe '3. The method aecoring to claim 2, wherein the prepara: sion step (S1) of preparing the aloe natural medium by using the fresh aloe leaves comprises the steps of: ‘oblaining viscous gl by processing thealoe leaves by the sleps of collection -cleaning-pecling pulverization placing only the viscous gel as obtained oramixture of the ‘viscous gel of 25-99 wi% and purified water of I~75 wt i into Fermentation culture tak, and heating the vi ‘ous gel or the mixture o be sterilized at 13-125" C for 2-30 minutes: and {quenching the viseous gel or the mixture to 20-25" C. 4. The method according to claim 2, wherein the prepara- sion step (S1) of preparing the aloe natural medium by using the dried aloe comprises the steps of ‘mixing the dried aloeof 0.5-7.0'w1%and purificd water of 93,0-99.5 wt: placing a mixture ofthe dried aloe and purified water into ‘2 fermentation culture tank and mixing the mixture heating the mixturetobesterilized at 113-125°C. for2-30 ‘minutes; and {quenching the mixture ro 20-25" C. 8. The method according to claim 1, wherein the mush- oom spores as inoculated in the iaoculation step ($3) are culturedata temperature of 24-34°C, andata ventilation rate 0f'0.3-0.8 vwvm, for 4-8 days, t0 be used 6. The method according to claim 1, wherein the mush room spores as inoculated in the inoculation step (S3) are ‘ngeulated into the aloe natural medium st §~15% (hw). "7. The method according to claim 1, wherein the mush: oom spores inoetlatd inthe inoculation step ($3) are only fone kind selected from a group consisting of Ganoderma lucidum, Phellinus linteus, Cordvceps miliaris, Paccilom= ces japonica, Hericium erinaceum sd Agaricus blaze 8. A fermentation product of aloe manufactured by the sethod according to claim 1 or claim 7 '9.\ freeze-dried fermentation product of sloe mana tured by the method according to claim 1 or claim 7. 10, Functional foods using a fermentation product of aloe ‘manufactured by the method according to elaim Lor claim 11, Funetional foods ineluding a main ingredient using a ermentation prodnet af aloe manufictired by the method according to claim 1 or claim 7. ufeeturing a fermentation product of