KR101312638B1 - Methods of wild berries fermented powder tablet and wild berries fermented powder tablet manufactured the methods - Google Patents

Abstract

The present invention relates to a method for preparing bokbunja fermented powder, and more specifically, 2ml of distilled water, 0.1g of sugar, and 0.2g of yeast are added per 1kg of bokbunja fruit, and activated yeast for 30 minutes to 1 hour at 30 to 40 ° C. a first step of activating; After adjusting the active yeast in the first step to the sugar content 12 ^o Brix, mixed juice to bokbunja second stage of manufacturing the mastermind (酒母) 20 ~ 25 ℃, 1.5 ~ 2.5 ilgan cultured; And a third step of preparing bokbunja powder through spray drying or lyophilization after obtaining the bokbunja fermentation broth using the jujum prepared in the second step. It relates to a manufacturing method of fermented powder tablets containing bokbunja.

Description

Manufacturing method of fermented powder tablets of bokbunja and tableting method of fermented powder prepared by the method of wild berry powder (Methods of wild berries fermented powder tablet and wild berries fermented powder tablet manufactured the methods)

The present invention relates to a method for preparing bokbunja fermented powder tablets. More specifically, the first step of adding 2ml of distilled water, 0.1g of sugar, 0.2g of yeast per 1kg of bokbunja fruit, and activating the yeast for 30 minutes to 1 hour at 30 to 40 ° C; After adjusting the active yeast in the first step to the sugar content 12 ^o Brix, mixed juice to bokbunja second stage of manufacturing the mastermind (酒母) 20 ~ 25 ℃, 1.5 ~ 2.5 ilgan cultured; And a third step of preparing bokbunja powder through spray drying or lyophilization after obtaining the bokbunja fermentation broth using the jujum prepared in the second step. It is a technique relating to a manufacturing method of fermented powder tablets containing bokbunja.

Rubus coreanus Mig. Is a deciduous broad-leaved shrub belonging to the family Rosaceae, reaching about 3m in height and reaching the ground with its ends bent, and the roots fall down. The stems are purple or red with white powder. It is a kind of covered raspberry. In Korea, it is wild in the suburbs of Hwanghaedo, Japan and China.

In oriental medicine, less ripe fruits are called bokbunja (覆盆子), and ripe fruits are flowering and harvested about a month later, and the harvest period is about 20 to 25 days. Currently, the main production area of Jeollabuk-do is mainly from Gochang-gun, and according to the 2008 survey, 1,303ha of 4,664 farmhouses are grown in Gochang, producing about 5,000 tons (Gochang-gun Self-investigation, 2009). In addition to fruitful efforts and high cost, Bokbunja is making a great contribution to farm income because it is guaranteed to be much more profitable than high-income crops such as watermelons.

Most of the bokbunja produced in Gochang are marketed as traditional fermented liquor from nine bokbunja wine makers in Gochang-gun. The first establishment of the Bokbunjaju factory was '94, and about 14 years later, the Bokbunja liquor produced in Gochang is known nationwide.

According to the agreement, Bokbun eats when the sinjeong is weak, protects the liver, brightens the eyes, protects the gods, and warms up the skin, improves the color of the face, strengthens the penis, and the penis rises in the stomach. Many drugs are known to cure and not to treat a woman is not pregnant.

Bokbunjaju is a liquor that has a strong jeongjeong (强 精) effect and has a distinctive flavor. Bokbunja in the ancient literature means picking about half ripe before ripening rather than ripening.

Bokbunjaju using mature fruits has been handed down to Gochang traditional local liquor since ancient times because of its efficacy and high preference. Today, it is a specialty along with Pungcheon Eel in connection with well-being, health-oriented thinking and tourism and recreation attractions such as Gochang Sununsa or Seokjeong Hot Spring. It is a popular tourist and local food, but due to the high preference of bokbunja, many factories nationwide have sprung up in order to keep Gochang's reputation for bokbunja. Is the situation to follow.

Current production method of bokbunja wine is a method of ripening bokbunja fruit mixed with sugar and then sealed and fermented for 2 to 3 days for 1 week, then adding spirits and extracting various ingredients for 40 to 60 days. It is known that the Bokbunjaju factory has been set up nationwide because it uses a method similar to alcohol fortified wine rather than pure fermented wine, and many restaurants are known to contribute to making or selling Bokbunjaju.

Derived from the case of processing Bokbunjaju in the form of alcohol fortified liquor, a large amount of tannin was eluted from the seeds during the long leaching period, resulting in a strong astringent taste. Many problems have been discovered. There is a need to introduce a traditional fermented liquor manufacturing technology that can solve this problem, but due to the lack of accumulated technology there is a technical limitation is extremely difficult to achieve standardization and high quality of the product.

With the establishment of Bokbunjaju factories nationwide, the era of high quality and surviving competition will soon arrive, so the quality strategy of traditional fermented liquor, rather than alcohol-rich liquor, is of great significance in terms of differentiation. It can be said that only high-end quality can maintain Gochang's reputation for Bokbunja.

There are many methods for developing functional foods using bokbunja, but the present invention reports that various functional compounds are produced during fermentation and fermentation process by increasing the extraction efficiency through fermentation. Was lyophilized and powdered and 'tablet' was produced using the same.

Therefore, in the present invention, based on authentic fermented liquor, the quality of the liquor changed according to the processing method, supplemental method, supplemental amount and fermentation temperature of bokbunja raw material was investigated. To maintain the reputation as a luxury and to help the high income by spraying and powdering the bokbunja fermented liquor or lyophilized and powdered bokbunja fruit to produce tablets and increase the added value.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In the present invention, the first step of adding 2ml of distilled water, 0.1g of sugar, 0.2g of yeast per 1kg of bokbunja fruit, activating the yeast for 30 minutes ~ 1 hour at 30 ~ 40 ℃; After adjusting the active yeast in the first step to the sugar content 12 ^o Brix, mixed juice to bokbunja second stage of manufacturing the mastermind (酒母) 20 ~ 25 ℃, 1.5 ~ 2.5 ilgan cultured; And a third step of preparing bokbunja powder through spray drying or lyophilization after obtaining the bokbunja fermentation broth using the jujum prepared in the second step. It provides a method for preparing bokbunja fermented powder tablet comprising a.

The bokbunja fermented powder tableting is 500 parts by weight of xylitol, 1,700 parts by weight of water glucose, 1,000 parts by weight of oligosaccharides, 500 parts by weight of HPMC, 100 parts by weight of vitamin C, 150 parts by weight of magnesium stearate, aspartame 50 It may be characterized by adding a weight part.

The tablets for fermentation of bokbunja fermentation powder are 200 parts by weight of xylitol, 900 parts by weight of anhydrous glucose, 400 parts by weight of oligosaccharide, 200 parts by weight of HPMC (Hydroxy Propyl Methyl Cellulose), 400 parts by weight of stearic acid, and 400 parts by weight of lyophilized bokbunja powder. 60 parts by weight of magnesium and 6 parts by weight of sucuralose may be added.

The bokbunja fruit may be characterized in that the thawed for 23-25 hours at 24 ~ 26 ℃ after freezing storage at -25 ~ -20 ℃.

The bokbunja fruit is characterized in that the seeds are separated, the number of revolutions of the separator for separation may be characterized in that 800 ~ 850 times / min.

The yeast is Sacharomyces cerevisiae , Sacharomyces bayanus And Saccharomyces It may be characterized in that it is any one selected from the group consisting of uvarum .

In addition, the present invention provides a bokbunja fermented powder tableting produced by any one of the above methods selected.

Through the manufacturing method of the present invention bokbunja fermented powder tablets and tableting the bokbunja fermentation powder using the same, it can be said that the bokbunja tablets can be produced sensory and advantageous to the marketability, so that there is an advanced advantageous effect, furthermore, the favorable health of bokbunja fruit It is also recognized that the functional effect can contribute to the improvement of national health.

1 relates to bokbunja fermented liquor experiment and analysis.
2 relates to a plant scale bulk bokbunja fermented liquor experiment.

The present invention is the first step of adding 2ml of distilled water, 0.1g of sugar, 0.2g of yeast per 1kg of bokbunja fruit, activating the yeast for 30 minutes to 1 hour at 30 ~ 40 ℃; After adjusting the active yeast in the first step to the sugar content 12 ^o Brix, mixed juice to bokbunja second stage of manufacturing the mastermind (酒母) 20 ~ 25 ℃, 1.5 ~ 2.5 ilgan cultured; And a third step of preparing bokbunja powder through spray drying or lyophilization after obtaining the bokbunja fermentation broth using the jujum prepared in the second step. It relates to a manufacturing method of fermented powder tablets containing bokbunja.

The bokbunja fermented powder tableting is 500 parts by weight of xylitol, 1,700 parts by weight of water glucose, 1,000 parts by weight of oligosaccharides, 500 parts by weight of HPMC, 100 parts by weight of vitamin C, 150 parts by weight of magnesium stearate, aspartame 50 It may be characterized by adding a weight part.

The tablets for fermentation of bokbunja fermentation powder are 200 parts by weight of xylitol, 900 parts by weight of anhydrous glucose, 400 parts by weight of oligosaccharide, 200 parts by weight of HPMC (Hydroxy Propyl Methyl Cellulose), 400 parts by weight of stearic acid, and 400 parts by weight of lyophilized bokbunja powder. 60 parts by weight of magnesium and 6 parts by weight of sucuralose may be added.

The bokbunja fruit may be characterized in that the thawed for 23-25 hours at 24 ~ 26 ℃ after freezing storage at -25 ~ -20 ℃.

The bokbunja fruit is characterized in that the seeds are separated, the number of revolutions of the separator for separation may be characterized in that 800 ~ 850 times / min.

The yeast is Sacharomyces cerevisiae , Sacharomyces bayanus And Saccharomyces It may be characterized in that it is any one selected from the group consisting of uvarum .

In addition, the present invention relates to a bokbunja fermented powder tableting produced by any one selected from the above method.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

[1] materials and methods

1. Experimental materials and treatment

end. Experimental material

Bokbunja fruit used in the present invention was provided frozen in the Gochang-gun Asan Agricultural Cooperative and Buan Agricultural Cooperative was used while stored in a -20 ℃ freezer.

I. Treatment of Experimental Materials

The frozen bokbunja fruits were thawed at room temperature, and then a portion of the flesh and juice were taken using a seed separator and used for testing bokbunja fermented liquor.

2. Bokbunja Fermented Wine Manufacturing Test

end. Yeast and Activation

Commercially purchased RUBY ( Sacharomyces cerevisiae , CHR. HANSEN, Denmark) and L1118 ( Sacharomyces bayanus, LALVIN, EC-1118, LALLEMAND Inc., Canada) were purchased and used as comparative test strains. For the activation of these strains, 2g of water per 1kg of bokbunja was put in 0.2g of sugar 0.1g yeast, activated at 35 ° C for 30 minutes to 1 hour, and then inoculated into the mother.

I. Manufacture of master

It was used after adjusting the sugar content to activate yeast 12 ^o Brix and 25 ℃ in which bokbunja juice sterilized for 2 days incubation, the amount of the fermentation during mastermind was set to 2%.

All. Fermentation condition

During the fermentation period, in order to confirm the change of ingredients in the bokbunja strain and the fermentation characteristics of each yeast, all the treatments were adjusted to 33.3% of bokbunja and corrected by adding sugar, so that potassium metabisulfite was added to 200ppm. Sugars were corrected at the plant (approximately 5 tonnes) with 22 ^o Brix and 27 ^o Brix. Temperature conditions were carried out at 25 ± 1 ℃ and the type of yeast was RUBY.

la. Pre fermentation

Potassium metabisulfate (K ₂ S ₂ O ₅ ) treatment and fermented to the bokbunja fermented with sugar was inoculated with 2% of the main hair. In addition, when fermentation begins, the skin is lifted, forming a cover, and the pigment is not well eluted, and this part becomes high temperature, and aerobic harmful bacteria (acetic acid bacteria, membrane yeast, etc.) are propagated to lower the quality of the spatula. Stirred. The main temperature of fermentation was fermented for 20 days while keeping the temperature at 25 ° C.

hemp. Isolation and post-fermentation

At the end of the main fermentation, peeled skins, seeds, and the like were pressed with a hydraulic press (1800psi) to separate the foils. The separated liquid was filled in a sealed bottle, weighed before fermentation, and subjected to post-fermentation in a cool dark place. At this time, the mass production (about 5 tons) experiment was used a filter press.

bar. Bottom quality and storage

Precipitates generated during post-fermentation were stored by removing and storing the precipitates through centrifuges or enamels.

3. Quality Characteristic Analysis Method

end. pH

Sample liquids during the manufacturing process were measured using a pH meter (Istek, 750P, Korea).

I. Total acidity

Total acidity is calculated by citric acid content using Digial Brix-Acidity Meter (G-Won High Tech, GMK-706R, Korea) or pH meter (Istek, 750P, Korea) [Total Acidity (Citric acid,%) = 0.1 N NaOH mL x 0.1 N NaOH mL factor x Citric acid (0.0064) x df / sample volume x 100].

All. Sugar content

Sugar content was measured using a digital sugar meter, that is, Digial Brix-Acidity Meter (G-Won High Tech, GMK-706R, Korea).

la. Chromaticity

The chromaticity was measured using a color difference meter (JS-555, Color Techno System Co. LTD., Japan), and the standard color plate used was a white plate (Y = 95.58, a = 0.00, b = -0.35).

hemp. Alcohol content measurement

Alcohol concentration was analyzed by Densitometer (DMA 4,500, Anton Paar, Austria) after pretreatment of the sample by distillation. That is, 100 mL of distilled water was added to 100 mL of the fermentation broth, and distilled at 65 ° C. About 80 mL of the distillate was collected in a measuring cylinder, and distilled water was added to make 100 mL of the total amount.

bar. Electron donating ability experiment

(1) sample pretreatment

50 mL of 70% EtOH was added to 5 mL of the sample (5 g of spray dried bokbunja wine), extracted using a microwave sample pretreatment equipment at 80 ° C. for 1 hour, filtered, and tested to 100 mL.

(2) Measurement of electron donating ability

Scavenging activity against DPPH radical was measured by modifying Blois' method. 2.0 mL of 2 × 10 ⁻⁴ M DPPH was added to 0.5 mL of each sample, mixed with vortex, left in the dark for 30 minutes, and absorbance was measured at 517 nm. The electron donating ability is represented by the following formula.

four. Total Polyphenol Content

Sample Pretreatment Samples Take 1-5 g of 70% methanol, 50 mL each, extract through microwave pretreatment at 70 ° C. for 1 hour, filter, and use as 100 mL for the experiment. The analysis was measured by Folin-Denis method. That is, 0.1 mL of sample solution, 6 mL of DW, and 0.5 mL of Folin-Denis reagent were mixed, left at room temperature for 3 minutes, and 1.5 mL of saturated Na ₂ CO ₃ solution was added thereto. Subsequently, it was left to stand at room temperature for 1 hour and then absorbance was measured at 765 nm. At this time, gallic acid was used as a standard solution.

[2] Experiment and Discussion (See Fig. 1)

1.Separation of Bokbunja Seeds and Preparation of Juice

The process of preparing bokbunja stock solution (seed fruit juice) may be understood as follows.

To prepare Bokbunja Smoothie, Bokbunja stock was prepared. First, the frozen bokbunja 15Kg was able to thaw for 24 hours at 25 ℃, to separate the seeds were used by the self-manufactured and purchased seed separator (KFMC finisher, Korea) and the separation of seeds to 100kg in one hour was possible. The recovery rate of bokbunja juice was 85% and the seed removal rate was 15%.

2. Bulk Bokbunja Fermented Wine Manufacturing Test

end. 22brix fermentation fermentation

Table 1 below shows the sugar content, acidity, pH, and alcohol content of 22brix supplemental fermentation.

Date of investigation Brix Acidity (%) PH Alcohol(%) 0 22.3 0.55 3.32 0 One 18.6 0.58 3.32 3.97 2 13.5 0.57 3.31 7.88 3 11.4 0.59 3.31 10.32 4 9.9 0.58 3.33 12.02 5 8.7 0.58 3.32 12.93 6 8.2 0.55 3.32 13.55 7 7.8 0.59 3.32 13.8 8 7.5 0.58 3.35 13.99 9 7.4 0.57 3.36 14.16

I. 27brix fermentation fermentation

Table 2 below shows the sugar content, acidity, pH, and alcohol content in the case of 27brix supplemental fermentation.

Date of investigation Brix Acidity (%) PH Alcohol(%) 0 27.2 0.44 3.34 0 One 23.2 0.59 3.21 4.71 2 18.0 0.63 3.28 9.92 3 15.0 0.64 3.33 12.65 4 13.3 0.6 3.39 14.35 5 12.4 0.61 3.42 15.14

In the Bokbunjaju Plant, a 10-ton fermenter was used to produce about 5 tons of bokbunja fermented liquor.In the case of 22Brix and 27Brix, fermentation was completed within about 2 weeks (14 days), but the temperature was affected by the external temperature. The rate of fermentation also slowed down. In the case of 22 brix, the sugar content was lowered to 7.4 brix and the alcohol content was 14.16%. On the other hand, in the case of 27brix, the sugar content was not fermented at 12.4brix anymore and the alcohol content was 15.14%.

3. Concentration of bokbunja fermentation broth and spray drying

Concentrated and spray-dried bokbunja fermented liquor to produce functional foods, the yield was 8.2%, in which the drying aid (Dextrin) in a ratio of 5: 1 (bokbunjaju: dextrin) to improve the drying yield and powder properties Was needed. The following picture shows the spray drying of Bokbunja fermentation concentrate and its result.

4. Bokbunja Powder Tablet Manufacturing Test

Table 3 below shows the manufacturing test results by spray-dried powder and lyophilized powder after concentration of bokbunja fermentation broth.

Test section 1 Test Area 2 ingredient content ingredient content Bramble powder
(Spray dry powder) 1,000 Bramble powder
(Freeze-dried powder) 400 Xylitol 500 Xylitol 200 Functional glucose 1,700 Functional glucose 0 Anhydrous glucose 0 Anhydrous glucose 900 oligosaccharide 1,000 oligosaccharide 400 HPMC 500 HPMC 200 Vitamin C 100 Vitamin C 34 Magnesium stearate 150 Magnesium stearate 60 Aspartame 50 Sukuralos 6 total 5Kg 2.2 kg

After the preparation of the tablets, the results of the two test plots were compared with the scent of alcohol when the spray dried powder was used, and the scent of the bokbunja lyophilized powder was felt. In addition, in the tablet manufacturing process, better results were obtained when the granules were prepared and compressed into tablets than when the ingredients were mixed and compressed into tablets.

end. Test section 1

1) All ingredients are added and mixed in the proper amounts in order.

2) Mix well for 30 ~ 40 minutes in powder mixer to mix well.

3) Put it in a tableting machine and tablet.

I. Test Area 2

1) Put ingredients except magnesium stearate in order and mix using powder mixer.

2) When the ingredients are properly mixed, add water to sprinkle a little while spraying water using a sprayer.

3) Press it through the shaft and come out as granule.

4) Dry in a dryer.

5) Magnesium stearate is added and mixed again.

6) Put it in a tableting machine and tablet.

5. Quality Characteristics of Tablet

Table 4 below shows the test results of the quality characteristics of bokbunja powder tablet.

Total Polyphenols (mg / 100g) Electron donating ability (%) 4.44 82.72

6. Prototype (see Figure 2)

[3] sensory tests, by type of yeast

Unlike the formulation of the capsule, the tableting has to be excellent in sensory taste. Therefore, sensory tests were performed for each type of yeast. Example 1 to Example 14 as shown in Table 5, well-trained sensory inspection personnel (20 people, 30 men and women each of the three) to evaluate the visual acceptability and the like out of 10 points are shown in Table 15 below.

Example Types of Yeast One Saccharomyces cerevisiae 2 Sacharomyces bayanus 3 Saccharomyces uvarum 4 Saccharomyces carlsbergensis 5 Saccharomyces ellipsoideus 6 Saccharomyces formosensis 7 Saccharomyces flagilis 8 Saccharomyces mellis 9 Saccharomyces pastorianus 10 Saccharomyces robustus 11 Saccharomyces rouxii 12 Saccharomyces sake

division Visual
Likelihood
(Color pluralism) incense flavor Overall preference Example 1 9.1 9.0 9.1 9.3 Example 2 9.0 9.1 9.2 8.9 Example 3 9.2 9.2 9.2 9.3 Example 4 7.9 8.4 8.4 8.7 Example 5 8.1 7.5 8.5 7.4 Example 6 8.6 8.3 7.8 8.2 Example 7 8.4 8.2 8.1 8.2 Example 8 8.1 7.3 8.2 7.3 Example 9 8.1 8.2 7.9 8.2 Example 10 8.3 8.2 8.5 8.3 Example 11 8.2 7.9 8.6 8.1 Example 12 8.3 7.6 8.9 7.2

From the above sensory evaluation, Saccharomyces cerevisiae (Example 1), Sacharomyces bayanus (Example 2), and Saccharomyces uvarum (Example 3) showed excellent results in terms of visual acceptability, namely tablet color, flavor, and taste. Has been tested.

[4] results

1. The results of thawing at 25 ° C for 24 hours were performed by conducting pre-treatment of bokbunja for separating seeds efficiently, and the extraction efficiency was high, and the number of rotations of the seed separator was 800 ~ 850 times per minute. The fruit recovery rate was 85% and the proportion of seeds was 15%.

2. As a result of manufacturing test of about 5 tons of bokbunja fermented liquor using 10 tons fermenter in Bokbunjaju plant, fermentation was completed in about 2 weeks in case of 22Brix and 27Brix, but the temperature is affected by the outside temperature. The rate of fermentation also tended to slow down. In the case of 22 brix, the sugar content was lowered to 7.4 brix and the alcohol content was 14.16%. On the other hand, in the case of 27brix, the sugar content was not fermented at 12.4brix anymore and the alcohol content was 15.14%.

3. Concentrated and spray-dried bokbunja fermented liquor to prepare functional foods, the yield was 8.2%, and the drying aid (Dextrin) in a ratio of 5: 1 (bokbunjaju: dextrin) to improve the drying yield and powder properties The process was needed.

4. After the tablet preparation, the results of the two test plots were compared with the aroma of alcohol when using spray dried powder of bokbunja, and the aroma of bokbunja was found in the case of bokbunja lyophilized powder. In addition, in the tablet manufacturing process, better results were obtained when the granules were prepared and compressed into tablets than when the ingredients were mixed and compressed into tablets.

5. From the sensory test, Saccharomyces cerevisiae , Sacharomyces bayanus , and Saccharomyces uvarum were found to show excellent results in terms of visual taste, namely tablet color, flavor, and taste.

The present invention has been described above in connection with specific embodiments of the present invention, but this is only an example and the present invention is not limited thereto. Those skilled in the art can change or modify the described embodiments without departing from the scope of the present invention, and such changes or modifications are within the scope of the present invention. In addition, the materials of each component described herein can be readily selected and substituted for various materials known to those skilled in the art. Those skilled in the art will also appreciate that some of the components described herein can be omitted without degrading performance or adding components to improve performance. In addition, those skilled in the art may change the order of the method steps described herein depending on the process environment or equipment. Therefore, the scope of the present invention should be determined by the appended claims and equivalents thereof, not by the embodiments described.

Claims (7)

delete A first step of adding 2 ml of distilled water, 0.1 g of sugar, and 0.2 g of yeast per kg of bokbunja fruits, and activating the yeast for 30 minutes to 1 hour at 30 to 40 ° C;
Adjusting the yeast activated in the first step to 12 ^o Brix sugar, and then mixing with bokbunja juice to incubate at 20 to 25 ° C. for 1.5 to 2.5 days to prepare a jumo (sake);
A third step of preparing the bokbunja powder through spray drying after obtaining the bokbunja fermentation broth using the jujum prepared in the second step; And
500 parts by weight of xylitol, 1,700 parts by weight of sugar, 1,000 parts by weight of oligosaccharide, 500 parts by weight of HPMC, 100 parts by weight of vitamin C, 150 parts by weight of magnesium stearate, and 50 parts by weight of aspartame were added to 1,000 parts by weight of the spray dried bokbunja powder. Method for producing bokbunja fermented powder tablets comprising the step of determining.
A first step of adding 2 ml of distilled water, 0.1 g of sugar, and 0.2 g of yeast per kg of bokbunja fruits, and activating the yeast for 30 minutes to 1 hour at 30 to 40 ° C;
Adjusting the yeast activated in the first step to 12 ^o Brix sugar, and then mixing with bokbunja juice to incubate at 20 to 25 ° C. for 1.5 to 2.5 days to prepare a jumo (sake);
A third step of preparing bokbunja powder through lyophilization after obtaining the bokbunja fermentation broth using the jujum prepared in the second step; And
400 parts by weight of the freeze-dried bokbunja powder, 200 parts by weight of xylitol, 900 parts by weight of anhydrous glucose, 400 parts by weight of oligosaccharide, 200 parts by weight of HPMC (Hydroxy Propyl Methyl Cellulose), 34 parts by weight of vitamin C, 60 parts by weight of magnesium stearate, Method of producing a bokbun fermented powder tableting comprising the step of adding and compressing 6 parts by weight of sukuralose.
The method of claim 2 or 3, wherein the bokbunja fruit is frozen and stored at -25 to -20 ° C, and then thawed at 24 to 26 ° C for 23 to 25 hours.
According to claim 2 or 3, wherein the bokbunja fruit is characterized in that the seeds are separated, the number of revolutions of the separator for separation is characterized in that the manufacturing method of fermentation powder tablets bokbunja, characterized in that 800 ~ 850 times / min.
The method of claim 2 or 3, wherein the yeast is any one selected from the group consisting of Sacharomyces cerevisiae, Sacharomyces bayanus, and Saccharomyces uvarum .
Claims 2. The tabletting of bokbunja fermented powder prepared by the method of claim 2 or 3.

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