KR101010332B1 - Method for manufacturing tonic food using ferment jujube and garlic, and tonic food using ferment jujube and garlic - Google Patents

Abstract

PURPOSE: A production method of healthy food using fermented date and garlic, and the healthy food produced therefrom are provided to enhance the medical property and a physiologically active agent contained in a fermented date. CONSTITUTION: A production method of healthy food using fermented date and garlic comprises the following steps: extracting dates at 75~85deg C and filtering; fermenting the extract at 40~45deg C for 240 hours; removing impurities from the fermented extract and aging for 120 hours(S200); removing foreign materials from whole bulb of garlic and steaming for 4 hours at 70~80deg C; fermenting the steamed garlic for 360 hours at 40~45deg C, aging for 168 hours at 25~30deg C, and extracting(S300); and mixing 61~66wt% date extract, 32~37wt% of garlic extract, and 1~3wt% of vegetable preservatives(S400).

Description

METHODS FOR MANUFACTURING TONIC FOOD USING FERMENT JUJUBE AND GARLIC, AND TONIC FOOD USING FERMENT JUJUBE AND GARLIC}

The present invention The present invention relates to a method for producing a tonic food using fermented jujube and garlic and a tonic food using fermented jujube and garlic, and more specifically, to a user, a fermented jujube concentrate, a fermented garlic concentrate, and a tonic food in which a vegetable preservative is mixed at a predetermined ratio. The present invention relates to a method for producing a tonic food using fermented jujube and garlic and a tonic food using fermented jujube and garlic to provide various nutrients.

Jujube is easy to cultivate according to the climate and climate of Korea, and it is an orchard that has been cultivated in mountain wallpaper or garden because of its excellent storage property when dried in an appropriate state, as described in Oriental Medicine Pharmacopoeia Its high sugar content and excellent flavor have been widely used for medicinal and edible foods since ancient times.

For example, jujube is effective in diuresis, lowering blood pressure, blood, bronchial asthma, anti-allergic, endocrine disorders, anti-aging, visceral strengthening, nervous breakdown, anemia treatment, anorexia, skin moisture, etc. In addition to smoothly harmonizing the rapid action of the medicinal herbs with strong efficacy, and excellent in neutralizing the toxicity, in recent years, it is distributed in various forms of processed foods for the general public to easily consume.

In the past, processed foods using jujubes are disclosed in Korean Patent Publication No. 10-1994-0018040). Porridges made of jujube and its jujube as a main ingredient for consumers to easily purchase and simply boil in boiling water to eat instant porridge. Manufacturing method and method of manufacturing health supplement foods based on jujube, which is manufactured by combining 27 kinds or 23 kinds of additional medicines with jujube as main ingredient in Patent Publication No. 1994-0010930, and Patent Publication No. In addition to the manufacturing method of jujube tea to realize the true taste of jujube tea using only pure jujube without the addition of artificial flavors, No. 10-1996-0040168 uses a healthy drink, jujube jam, jujube bread, jujube juice and jujube Various types of processed food manufacturing methods, such as slices and jujube wine, have been disclosed.

By the way, the processed food is a simple manufacturing pattern, and manufactured mainly for health food, and consumed separately from the stock according to the consumer's preference, the consumption class is limited, so the consumption of jujube is on a continuous decline trend, and the processing step Through the jujube's inherent flavor, as well as most of the nutrients are destroyed and disappeared, the pharmacological effect was difficult to expect largely followed.

The present invention has been made to solve the above problems, it is an object to provide a variety of nutrients by providing a user with a tonic food mixed in a certain ratio of fermented jujube concentrate, fermented garlic concentrate, vegetable preservatives.

In addition, its purpose is to be widely consumed and distributed as a tonic food enhanced with the pharmacological and bioactive components of jujube.

In order to achieve the above object, the selection step of selecting a good jujube, the foreign matter removal step of removing the foreign matter of the selected jujube through the selection step, and the foreign matter removed the jujube through the foreign matter removal step 75 ℃ Extraction step of extraction for 8 hours at a temperature of ~ 85 ℃, filtration step to remove the sludge of the extract obtained through the extraction step, and the extract after the filtration step 240 ℃ at a temperature and humidity of 40 ℃ ~ 45 ℃ 70% Jujube concentrate through a fermentation step to ferment for time, a maturation step of removing the foreign matter of the extract formed through the fermentation step and then aged for 120 hours at a temperature of 25 ~ 30 ℃, and a storage step to refrigerated the extract after the aging step To obtain the
A screening step of screening whole garlics of 5 cm or more quality, a foreign material removing step of removing foreign matters and residues of the selected whole garlics through the screening step, and steamed whole garlics for 4 hours at a temperature of 70 ° C. to 80 ° C. In the steaming step and the steaming step, the fermented whole garlic is fermented for 360 hours in a fermentation chamber consisting of a temperature of 40 ℃ ~ 45 ℃ and humidity 80%, and the whole garlic through the fermentation step 168 at 25 ℃ ~ 30 ℃ The step of obtaining garlic concentrate through the aging step of obtaining the extract of whole garlic by time aging, and the test storage step to store after the sugar content test and sensory test of the extract after the aging step,
Mixing the vegetable preservatives in the jujube concentrate and garlic concentrate obtained through the above step, wherein the jujube concentrate is 61 to 66% by weight, the garlic concentrate is 32 to 37% by weight, and the vegetable preservative is mixed to 1 to 3% by weight. Characterized in that made.

According to the present invention, fermented jujube concentrate, fermented garlic concentrate, vegetable preservatives are provided to the user by providing a tonic food mixed in a certain ratio has the effect of providing a variety of nutrients.

In addition, it is effective to be widely consumed and distributed as a tonic food enhanced with pharmacological and bioactive components of jujube.

1 is a flow chart showing a method of manufacturing a tonic food using fermented jujube and garlic according to the present invention.
Figure 2 is a flow chart showing the acquisition process of jujube concentrate of the production method of tonic foods using fermented jujube and garlic according to the present invention.
Figure 3 is a flow chart showing the acquisition process of the garlic concentrate of the production method of tonic food using fermented jujube and garlic according to the present invention.

Hereinafter, the configuration of the present invention will be described in detail.

The method of manufacturing the tonic food using the fermented jujube and garlic of the present invention (S100) after extracting the extract from the selected jujube to obtain a jujube concentrate by fermentation, ripening, storage (S200) and after extracting the extract from the selected whole garlic Fermentation, aging, and storage to obtain a garlic concentrate step (S300), and the jujube concentrate obtained through the steps (S200, S300) and the garlic concentrate comprises a step of mixing a vegetable preservative (S400).

And looking at the step of obtaining the jujube concentrate to be applied to the production method of tonic food using fermented jujube and garlic, the step of obtaining the jujube concentrate (S200) is a selection step of selecting a good jujube (S210) and the selection step Extraction step of extracting the foreign matter removal step (S220) to remove the foreign matter of the selected jujube through (S210) and the jujube from which the foreign matter is removed through the foreign matter removal step (S220) at a temperature of 75 ℃ ~ 85 ℃ ( S230), the filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230), and the extract passed through the filtration step (S240) 240 ° C. at 40 ℃ ~ 45 ℃ temperature and humidity 70% After the fermentation step (S250) and the fermentation step (S250) to remove the foreign substance of the extract formed through the fermentation step (S260) and aged for 120 hours at a temperature of 25 ~ 30 ℃, the aging step (S260) Refrigerated extract It comprises a pipe step (S270).

That is, the step of obtaining the jujube concentrate (S200) is to remove the foreign matter on the jujube by selecting the high-quality jujube, extract the jujube at a temperature of 75 ℃ ~ 85 ℃ 8, then mixed in the extract using a filter After removing the sludge, ferment for 240 hours at a temperature of 40 ℃ ~ 45 ℃ and humidity 70%, then remove the foreign matter from the extract after fermentation, and then aged in the temperature of 25 ~ 30 ℃ 120 hours and then stored in the refrigerator .

At this time, the 25 extract (Brix) jujube extract obtained in the fermentation step (S250) is raised to 28 ~ 30 brix (Brix) in the aging step (S260) to improve the functionality and flavor.

Here, extracting the jujube at a temperature of 75 ° C. to 85 ° C. for 8 hours, when the extraction temperature is 75 ° C. or less, is difficult to extract the components, and even if the component is extracted, it takes 24 hours or more, and the extraction temperature is 85 ° C. or more. There was a problem that the extraction component is destroyed.

In addition, fermenting the jujube extract extracted through the extraction step at a temperature of 40 ° C. to 45 ° C. and a humidity of 70% for 240 hours, when the fermentation temperature is 40 ° C. or less, speeds up the fastening of the jujube extract and bubbles are generated. There was a problem that the taste changes when mixed with the garlic concentrate, the fermentation temperature is more than 45 ℃ the surface ripens quickly, the color is black and the fermentation is fast, the taste changes.

Next, looking at the step of obtaining the garlic concentrate in detail, the step of obtaining the garlic concentrate (S300) is a screening step (S310) and the foreign matter of the whole garlic selected through the screening step (S310) and the screening step (S310) of high quality whole garlic. And remove the residue in the foreign matter removing step (S320), the foreign matter removing step (S320) steamed for 4 hours at 70 ℃ ~ 80 ℃ temperature steaming step (S330) and in the steaming step (S330) Fermentation step (S340) and the fermentation step (S340) for 360 hours in a fermentation chamber consisting of coarse whole garlic 40 ℃ ~ 45 ℃ temperature and 80% humidity aged for 168 hours at 25 ℃ ~ 30 ℃ It comprises a aging step (S350) to obtain the extract of whole garlic, and the test storage step (S360) to store after the sugar test and sensory test of the extract undergoing the aging step (S350).

That is, the step of obtaining the garlic concentrate (S300) is to buy a good quality garlic garlic 5cm or more and then remove foreign substances and residue, steamed for 4 hours at 70 ℃ ~ 80 ℃ temperature and put in a box at a temperature of 40 ℃ ~ 45 ℃ After fermentation for 360 hours in a fermentation chamber consisting of and 80% humidity, the whole garlic is aged at 168 hours at 25 ° C. to 30 ° C., and then refrigerated and sensory after storage.

At this time, the extract of the whole garlic obtained in the aging step (S350) is to be produced in 28 ~ 30 brix (Brix) will be able to improve the functionality and flavor.

Here, steaming the whole garlic for 4 hours at a temperature of 70 ℃ ~ 80 ℃, if the steaming temperature is less than 70 ℃ not only difficult to extract the ingredients but also had a problem of crushing garlic when steaming whole garlic for a long time, the extraction temperature is 80 If the temperature is higher than or equal to C, there is a problem that the extraction component is destroyed.

And the fermentation of the extract extracted through the steaming step at a temperature of 40 ℃ ~ 45 ℃ is a fermentation temperature of 40 ℃ or less, the fastening rate of garlic extract is not only quick bubbles, but also taste changes when mixed with jujube concentrate There was, the fermentation temperature is more than 45 ℃ the surface ripened quickly, the color is black and the fermentation is fast, there was a problem that the taste changes. At this time, the humidity and fermentation time of the fermentation chamber was the best effect when the fermentation at 360 hours while consisting of 80% humidity at the temperature.

In addition, the fermentation product formed through the fermentation step is aged at 25 ° C ~ 30 ° C, which has a problem that the fermentation product is firmly solidified and bubbles are generated when the maturing temperature is 25 ° C or less, and the maturing temperature is 30 ° C or higher. As well as difficult to mature, there was a problem that the existing ingredients are changed.

At this time, the fermentation of the sugar was the highest after aging for 168 hours at 25 ℃ ~ 30 ℃.

Next, the vegetable preservative is formed by combining one selected from vegetable preservatives such as grapefruit seed extract, tea extract, and glycerin as a substance added to increase food preservation.

And look at the tonic food using fermented jujube and garlic prepared by the above method as follows.

First, a selection step (S210) of selecting a good quality jujube, a foreign material removal step (S220) of removing foreign substances of the selected jujube through the selection step (S210), and a foreign material is removed through the foreign material removal step (S220). Extraction step (S230) for extracting the extracted jujube at a temperature of 75 ℃ ~ 85 ℃ for 8 hours, a filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230), and the filtration step (S240) Fermentation step (S250) and fermentation step (S250) for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ and after removing the foreign matter of the extract formed through the fermentation step (S250) 120 at a temperature of 25 ~ 30 ℃ A jujube concentrate is obtained through a aging step (S260) and a storage step (S270) for refrigeration of the extract after the aging step (S260).

Then, the screening step (S310) of selecting the whole garlic quality of 5cm or more, and the foreign matter removing step (S320) and the foreign matter removing step (S320) to remove the foreign matter and residue of the selected whole garlic through the sorting step (S310). Steaming the whole garlic for 4 hours at 70 ℃ ~ 80 ℃ temperature (S330), and in the steaming step (S330) fermented coarse whole garlic in a fermentation chamber consisting of a temperature of 40 ℃ ~ 45 ℃ and 80% humidity 360 hours To fermentation step (S340) and the fermentation step (S340) through the ripening step of 168 hours at 25 ℃ ~ 30 ℃ aging for obtaining the extract of whole garlic and the aging step (S350) of the extract after the aging step (S350) Garlic concentrate is obtained through the test storage step (S360) which is stored after the sugar test and the sensory test.

Next, a vegetable preservative is added to the mixed jujube concentrate and garlic concentrate to form a tonic food using fermented jujube and garlic.

Here, the tonic food using the fermented jujube and garlic is made by mixing the jujube concentrate 61 ~ 66% by weight, garlic concentrate 32 ~ 37% by weight, vegetable preservatives 1 to 3% by weight.

Here, the jujube concentrate is limited to 61 to 66% by weight, when the weight percentage of the jujube concentrate is 61% by weight or less, the taste of the jujube is reduced while the original function decreases, and the weight percentage of the jujube concentrate is 66% by weight If it was abnormal, not only did the spleen have a problem, but the taste was so sweet that it was mixed with water or other beverages.

In addition, the garlic concentrate is limited to 32 to 37% by weight, when the weight percentage of the garlic concentrate is 32% by weight or less, by the function of jujube S-aryl cysteine with the content of polyphenols (Poltphenol) The decrease in the natural function of the garlic is reduced, and if the weight percentage of the garlic concentrate is more than 37% by weight, the stomach is bitter and the garlic flavor is strong, so it has to be gargled after taking.

And the tonic foods using fermented jujube and garlic formed as described above are as follows.

1. Powerful sterilization and antibacterial effect: Allah has a strong sterilization effect and can be used for taking or external use.

2. Strengthening effect, tonic effect and fatigue recovery action: When germanium is combined with vitamin B1, vitamin B1 is absorbed unlimitedly and stored in the body so that the body does not get tired or tired.

3. Enhance energy, improve arteriosclerosis, suppress body aging, coldness, and frostbite: Allicin clears blood when combined with lipids, activates cells, promotes blood circulation, and warms the human body.

4. Improved high blood pressure: Garlic potassium removes sodium in the blood to normalize blood pressure.

5. Improve Diabetes: Allicin stimulates pancreatic cells to promote insulin secretion.

6. Anti-cancer activity: Organic germanium and selenium contributed to the inhibition and prevention of cancer.

7. Allergic inhibitory effect of atopic dermatitis: It inhibited the release of beta hexososaminides enzyme released during the allergic reaction.

8. Promotes formal and digestive action: Allicin stimulates gastric mucosa, promotes secretion of gastric juice and remodeling.

9. Detoxification: Strong detoxification of cysteine and methionine to strengthen the liver, and allicin, aliin, thioutel, melgaptan, hydrogen sulfide and its derivatives release heavy metals such as mercury and eliminate bacteria.

10. Nerve stability and soothing effect: Allicin acts on the nerves of the human body to calm and stabilize the excitement of nerve cells, relieve stress and improve insomnia.

It will be described in detail by the method of manufacturing a tonic food using fermented jujube and garlic according to the present invention.

<Example>

First, a selection step (S210) of selecting a good quality jujube, a foreign material removal step (S220) of removing foreign substances of the selected jujube through the selection step (S210), and a foreign material is removed through the foreign material removal step (S220). Extraction step (S230) for extracting the extracted jujube at a temperature of 75 ℃ ~ 85 ℃ for 8 hours, a filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230), and the filtration step (S240) Fermentation step (S250) and fermentation step (S250) for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ and after removing the foreign matter of the extract formed through the fermentation step (S250) 120 at a temperature of 25 ~ 30 ℃ A jujube concentrate is obtained through a aging step (S260) and a storage step (S270) for refrigeration of the extract after the aging step (S260).

At this time, the extract of 25 Brix (Brix) obtained in the fermentation step (S250) was raised to 28 ~ 30 Brix (Brix) in the aging step (S260).

Then, the screening step (S310) of selecting the whole garlic quality of 5cm or more, and the foreign matter removing step (S320) and the foreign matter removing step (S320) to remove the foreign matter and residue of the selected whole garlic through the sorting step (S310). Steaming the whole garlic for 4 hours at 70 ℃ ~ 80 ℃ temperature (S330), and in the steaming step (S330) fermented coarse whole garlic in a fermentation chamber consisting of a temperature of 40 ℃ ~ 45 ℃ and 80% humidity 360 hours To fermentation step (S340) and the fermentation step (S340) through the ripening step of 168 hours at 25 ℃ ~ 30 ℃ aging for obtaining the extract of whole garlic and the aging step (S350) of the extract after the aging step (S350) Garlic concentrate is obtained through the test storage step (S360) which is stored after the sugar test and the sensory test.

At this time, the extract of the whole garlic obtained in the aging step (S350) was produced by 28 ~ 30 Brix (Brix).

Next, obtain a tonic food using fermented jujube and garlic consisting of 64% by weight jujube concentrate, 34% by weight garlic concentrate, and 2% by weight vegetable preservative.

<Comparative Example 1>

First, a selection step (S210) of selecting a good quality jujube, a foreign material removal step (S220) of removing foreign substances of the selected jujube through the selection step (S210), and a foreign material is removed through the foreign material removal step (S220). Extraction step (S230) for extracting the extracted jujube at a temperature of 75 ℃ ~ 85 ℃ for 8 hours, a filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230), and the filtration step (S240) Fermentation step (S250) and fermentation step (S250) for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ and after removing the foreign matter of the extract formed through the fermentation step (S250) 120 at a temperature of 25 ~ 30 ℃ A jujube concentrate is obtained through a aging step (S260) and a storage step (S270) for refrigeration of the extract after the aging step (S260).

At this time, the extract of 25 Brix (Brix) obtained in the fermentation step (S250) was raised to 28 ~ 30 Brix (Brix) in the aging step (S260).

Then, the screening step (S310) of selecting the whole garlic quality of 5cm or more, and the foreign matter removing step (S320) and the foreign matter removing step (S320) to remove the foreign matter and residue of the selected whole garlic through the sorting step (S310). Steaming the whole garlic for 4 hours at 70 ℃ ~ 80 ℃ temperature (S330), and in the steaming step (S330) fermented coarse whole garlic in a fermentation chamber consisting of a temperature of 40 ℃ ~ 45 ℃ and 80% humidity 360 hours To fermentation step (S340) and the fermentation step (S340) through the ripening step of 168 hours at 25 ℃ ~ 30 ℃ aging for obtaining the extract of whole garlic and the aging step (S350) of the extract after the aging step (S350) Garlic concentrate is obtained through the test storage step (S360) which is stored after the sugar test and the sensory test.

At this time, the extract of the whole garlic obtained in the aging step (S350) was produced by 28 ~ 30 Brix (Brix).

Next, obtain a tonic food using fermented jujube and garlic consisting of 50% by weight jujube concentrate, 49% by weight garlic concentrate, and 1% by weight vegetable preservative.

<Comparative Example 2>

First, a selection step (S210) of selecting a good quality jujube, a foreign material removal step (S220) of removing foreign substances of the selected jujube through the selection step (S210), and a foreign material is removed through the foreign material removal step (S220). Extraction step (S230) for extracting the extracted jujube at a temperature of 75 ℃ ~ 85 ℃ for 8 hours, a filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230), and the filtration step (S240) Fermentation step (S250) and fermentation step (S250) for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ and after removing the foreign matter of the extract formed through the fermentation step (S250) 120 at a temperature of 25 ~ 30 ℃ A jujube concentrate is obtained through a aging step (S260) and a storage step (S270) for refrigeration of the extract after the aging step (S260).

At this time, the extract of 25 Brix (Brix) obtained in the fermentation step (S250) was raised to 28 ~ 30 Brix (Brix) in the aging step (S260).

Then, the screening step (S310) of selecting the whole garlic quality of 5cm or more, and the foreign matter removing step (S320) and the foreign matter removing step (S320) to remove the foreign matter and residue of the selected whole garlic through the sorting step (S310). Steaming the whole garlic for 4 hours at 70 ℃ ~ 80 ℃ temperature (S330), and in the steaming step (S330) fermented coarse whole garlic in a fermentation chamber consisting of a temperature of 40 ℃ ~ 45 ℃ and 80% humidity 360 hours To fermentation step (S340) and the fermentation step (S340) through the ripening step of 168 hours at 25 ℃ ~ 30 ℃ aging for obtaining the extract of whole garlic and the aging step (S350) of the extract after the aging step (S350) Garlic concentrate is obtained through the test storage step (S360) which is stored after the sugar test and the sensory test.

At this time, the extract of the whole garlic obtained in the aging step (S350) was produced by 28 ~ 30 Brix (Brix).

Next, obtain a tonic food using fermented jujube and garlic consisting of 75% by weight jujube concentrate, 20% by weight garlic concentrate, and 5% by weight vegetable preservatives.

And the sensory test was performed to measure the preference of flavor, taste, etc. according to Comparative Examples 1 and 2 according to the embodiment of the present invention.

At this time, the sensory test was conducted to 50 people of the fermented jujube and garlic using fermented jujube and garlic of the Examples 1, 2 color, flavor, sweet taste, spicy, sweet, salty Divided into 7 items, sour taste and overall preference, it was measured by 9-point preference scale method.

Example Comparative Example 1 Comparative Example 2 color 7.61 4.32 6.12 incense 6.98 5.31 6.24 A delicious taste 6.21 3.52 6.05 Spicy 5.32 7.82 4.31 sweetness 6.81 3.34 7.26 Salty taste 4.25 3.21 3.62 Sour taste 2.12 1.73 2.02 Overall preference 8.21 5.13 6.71

As shown in Table 1, the color, the aroma, the delicious taste, and the salty taste of the Example were not significantly different from Comparative Example 2, but were found to be the most excellent, and Comparative Example 1 was found to be relatively large.

In addition, it was confirmed that the overall acceptability of the tonic food using fermented jujube and garlic of the embodiment is very high.

100: manufacturing method of tonic food using fermented jujube and garlic,
S200: step of obtaining jujube concentrate, S210: selection step,
S220: removing foreign substances, S230: extraction step,
S240: filtration step, S250: fermentation step,
S260: ripening step, S270: storage step,
S300: obtaining garlic concentrate, S310: selection step,
S320: foreign matter removal step, S330: steaming step,
S340: fermentation stage, S350: ripening stage,
S360: inspection storage step, S400: mixing step.

Claims (7)

Jujube from which the foreign matter is removed through the selection step (S210) and the foreign matter removal step (S220) of removing the foreign matter of the selected jujube through the selection step (S210), and the foreign matter removal step (S220). The extraction step (S230) for 8 hours at a temperature of 75 ℃ ~ 85 ℃ and the filtration step (S240) for removing the sludge of the extract obtained through the extraction step (S230) and the filtration step (S240) Fermentation step (S250) and fermentation of the extract for 240 hours at a temperature and humidity 70% of 40 ℃ ~ 45 ℃ (S250), and then aged for 120 hours at a temperature of 25 ~ 30 ℃ after removing the foreign matter of the extract formed through the fermentation (S250) To obtain the jujube concentrate through the aging step (S260), and the storage step (S270) for refrigeration of the extract after the aging step (S260) and (S200),
Sorting step (S310) of selecting the whole quality garlic garlic 5cm or more, foreign matter removing step (S320) to remove the foreign matter and residues of the selected whole garlic through the sorting step (S310), the whole garlic through the foreign matter removing step (S320) To steam for 4 hours at 70 ℃ ~ 80 ℃ temperature steaming step (S330), and in the steaming step (S330) to ferment the coarse garlic in a fermentation chamber consisting of 40 ℃ ~ 45 ℃ temperature and 80% humidity for 360 hours Fermentation step (S340) and the ripening step of fermenting the whole garlic through the fermentation step (S340) at 25 ℃ ~ 30 ℃ 168 hours to obtain the extract of whole garlic and the sugar content of the extract after the ripening step (S350) After obtaining the garlic concentrate through the inspection and storage step (S360) to store the test and sensory test (S300) and
Vegetable preservatives are mixed with the jujube concentrate and garlic concentrate obtained through the above steps (S200, S300), the jujube concentrate is 61-66 wt%, the garlic concentrate is 32-37 wt%, and the vegetable preservative is 1-3 wt%. Method of producing a tonic food using fermented jujube and garlic, characterized in that comprises a step (S400) for mixing.
delete The method according to claim 1,
Fermented jujube and garlic characterized in that the extract of 25 Brix (Brix) obtained in the fermentation step (S250) to raise the extract of 25 Brix (Brix) to 28 ~ 30 Brix (Brix) in the aging step (S260) Method of manufacturing tonic food using.
delete The method according to claim 1,
Extract of the whole garlic obtained in the aging step (S350) is a production method of tonic food using fermented jujube and garlic, characterized in that produced by 28 ~ 30 Brix (Brix).
The method according to claim 1,
The vegetable preservative is a method of producing a tonic food using fermented jujube and garlic, characterized in that formed by one or a combination of grapefruit seed extract, tea extract, glycerin.
Tonic food using fermented jujube and garlic, which is prepared according to any one of claims 1, 3, 5, and 6.

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