KR101619974B1 - Fermented drinks with improved immunity function using shiitake and manufacturing method for therefor - Google Patents

Abstract

The present invention relates to a method for producing a fermented beverage using a white flour, and is intended to enable the ingestion of a fermented beverage using a white flour extract, a tomato fermented broth, and garlic vinegar as raw materials, and to improve health through effective ingredients of each ingredient.
The fermented beverage according to the present invention comprises 35 to 40% by weight of a fermented tomato juice, 18 to 22% by weight of a white flour extract, 18 to 22% by weight of garlic vinegar and 20 to 24% by weight of purified water. , A method of manufacturing a fermented beverage using a fermented beverage includes a step (1-1) of mixing tomatoes and sugar at a weight ratio of 1: 0.2 to 0.3, 100 parts of a mixture of tomatoes and sugar prepared in the step 2 to 10 parts by weight of the enzyme is added and then fermented at a temperature of 23 to 30 DEG C for 80 to 100 days; a first step of the first step of fermenting the fermented tomato fermented through the step 1-2, A step 3), and a step 1-4 of aging the purified tomato juice at 18 to 21 ° C. for 80 to 100 days through a step 1-3.
A step 2-1 of fermenting the garlic pulverized product after pulverizing the garlic, and a step 2-2 of fermenting the garlic fermented product fermented through the step 2-1 to produce garlic vinegar. In the step 2-1, the ground garlic is mixed with the makgeolli at a weight ratio of 1: 0.5 ~ 1, and the mixture is firstly fermented at a temperature of 23 to 30 ° C for 80 days to 100 days, The enzyme is added and then fermented at a temperature of 23 to 30 ° C for 80 days to 100 days. In step 2-2, the garlic fermentation broth is sieved through filtration and aged at 18 to 21 ° C for 150 to 200 days A second step of producing garlic vinegar;
A step 3-1 of drying the white rice flour, a step 3-2 of heating the white rice flour dried through the step 3-1 to extract the white rice flour extract, the rice white rice extract extracted through the step 3-2 is aged, Step 3-3 of producing an extract;
35 to 40% by weight of the tomato fermentation broth, 18 to 22% by weight of the extract of white algae, 18 to 22% by weight of garlic vinegar, and 20 to 24% by weight of purified water were mixed in the tomato fermentation broth preparation step, the garlic vinegar preparation step and the white- And aging the mixture at room temperature for 30 minutes to 2 hours and then aging the mixture at 20 to 25 ° C for 30 to 60 days to prepare a fermented beverage using white flour,
In step (3-1), the white smoke is first dried at 30 to 50 ° C. for 3 to 10 hours so as to have a moisture content of 20% or less, naturally dried to have a water content of 10%
In the step 3-2, the baguette is cut into 1 to 3 cm width and 0.5 to 1.0 mm width, respectively, and then dipped in 0.5 to 1.5 times water by weight based on the cut bag, The active ingredient of the white flour is extracted with hot water at a temperature of 110 ° C or ethanol is extracted from the cut white flour at a temperature of 20 to 25 ° C at a temperature of 20 to 25 ° C,
Wherein the step (3 - 3) comprises aging the extract of the white flour obtained in the step 3 - 2 at a temperature of 18 to 21 ° C for 25 to 35 days.

Description

FIELD OF THE INVENTION The present invention relates to a fermented beverage,

The present invention relates to a method for producing a fermented beverage using a white flour, and more particularly, to a method for producing a fermented beverage using a white flour, which comprises mixing a fermentation liquid prepared by fermenting raw garlic and tomato with a white flour extract having excellent immunity, And to a method for producing fermented beverages using the white flour, which is useful for promoting health by the immune effect of white flour.

In general, raw garlic and white pepper have different effects on the human body.

In addition, fermented beverages based on fresh raw materials and extracted beverages based on white flour as a main ingredient are widely available in various markets.

However, in order to experience the human body effect of the ingredients contained in these two natural materials, a method of purchasing and purchasing independent beverages is mainstream. For example, Korean Patent No. 10-0998331 discloses a method for producing black garlic vinegar and a vinegar drink using the same, but since such a drink is made into beverage using black garlic, the unique efficacy of raw garlic, And the like.

Therefore, it is necessary to develop a fermented liquid beverage containing natural materials such as raw garlic and white algae to provide beverages which simultaneously satisfy the human body detoxification effect of garlic and the immunity effect of white garlic.

In addition, the technology of fermentation of raw garlic, tomato, and white pepper and the optimum mixing of the fermented raw materials make the beverage to be the most absorbable by the human body, so that the consumer drinking the fermented beverage is more convenient and does not feel rejection It is necessary to develop drinks.

Patent No. 10-0998331

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a fermented tomato, a fermented garlic vinegar, The present invention is directed to a method for manufacturing fermented beverages using white flakes, which can contribute to health promotion.

The fermented beverage according to the present invention is prepared by mixing 35 to 40% by weight of a fermented tomato juice, 18 to 22% by weight of a white flour extract, 18 to 22% by weight of garlic vinegar, and 20 to 24% by weight of purified water.

The method of manufacturing a fermented beverage using a white flour according to the present invention comprises a step 1-1 of mixing tomatoes and sugar at a weight ratio of 1: 0.2-0.3, a step of mixing the tomatoes and the sugar mixture fermenting agent The method of any one of claims 1 to 3, wherein the fermented tomato fermentation solution is fermented through steps 1 to 2, The method comprising: A step 2-1 of fermenting the pulverized garlic after pulverizing the garlic, and a step 2-3 of producing garlic vinegar by aging the fermented garlic fermented in the step 2-1. A second step of: A step 3-1 of drying the white rice flour, a step 3-2 of heating the white rice flour dried through the step 3-1 to extract the white rice flour extract, the rice white rice extract extracted through the step 3-2 is aged, A third step of preparing an extract of Cheongwongae including the step 3-3 of producing an extract; And a fourth step of mixing the purified water with the tomato fermented broth, garlic vinegar, and white radish extract prepared in the step of preparing the tomato fermentation broth, the step of producing the garlic vinegar, and the step of preparing the extract of the white flour, thereby preparing a fermented beverage using the flour.

According to the method for producing a fermented beverage using a white flour according to the present invention, a flavor of a white flour, a tomato and a garlic is felt, and a new taste different from the conventional beverage is felt. The effect of garlic and the effect of tomato can be expected together to help health promotion.

Fig. 1 is a diagram showing the main ingredients of garlic. Fig.
FIG. 2 is a block diagram showing a configuration of a preferred embodiment of a method for producing a fermented beverage using a white flour according to the present invention. FIG.
FIG. 3 is a block diagram showing the cultivation and drying process of a white flour used in a preferred embodiment of the fermented beverage using the flour.
4 and 5 are test results of a fermented beverage using a flour mill according to the present invention, respectively.

The fermented beverage using the whitening according to the present invention comprises a mixture of a tomato fermentation liquid, a white flour extract, garlic vinegar, and purified water.

The fermented beverage according to the present invention has a calorific value of 93.619 kcal / 100 g, carbohydrate 21.920 g / 100 g, saccharides 16.566 g / 100 g, protein 0.200 g / 100 g, fat 0.571 g / 0.560g / 100g, no trans fats not detected, no cholesterol detected, sodium 7.4mg / 100g. It has a lot of nutrients and no harmful elements to health.

It contains protein, various amino acids, vitamin B, vitamin D and minerals. It helps to prevent skin aging by antioxidant that removes active oxygen that promotes skin aging. It also helps to treat atopic dermatitis, acne, It is known to help improve skin diseases such as eczema and stain.

The hydrangeas can be used both for living and dried, and the hydration rate can be adjusted to, for example, less than 10% through drying, since the hydrangea is more efficacious than the organism.

Further, since the fermented beverage according to the present invention contains tomato and garlic, the fermented beverage using the present invention also has an effect due to these constituent materials.

Specifically, tomatoes have a lycopene ingredient, so they have excellent antioxidant properties and are good for preventing aging. The rutin ingredient strengthens the capillary blood vessels and reduces blood pressure, which is good for high blood pressure. It is rich in lycopene, P-coumaric acid, and chlorogenic acid. It has a good effect on constipation because it contains a lot of dietary fiber and it works well for the colon. And because it is rich in vitamin B and vitamin C, it is known to be good for skin beauty because it helps blood circulation. It is easy to buy, and it is tasteful and refreshing, so there is no inconvenience to eat.

The composition of tomato is composed of 59.00mg of potassium, 10.00mg of calcium, 25.00mg of folate, 17.00mg of vitamin C, 15.10mg of vitamin C, 1.00mg of cholesterol, 6.40g of saccharide, 2.00g of sodium, 2.22g of dietary fiber, 0.90g of protein, B6 0.21 mg, niacin 0.10 mg, vitamin E 0.13 mg, iron powder 0.30 mg, lipid 0.10 g, and zinc 0.21 mg.

The efficacy of garlic is well known, and the top ten benefits of garlic are:

First, it has a strong sterilization and antibacterial action. Alicin has a strong bactericidal action, which is better than penicillin or teramycin.

Second, there are physical strength enhancement, tonic effect and fatigue recovery.

Third, it improves energetic, arteriosclerosis, suppression of physical aging, poor circulation, frostbite.

Fourth, there is an effect of improving hypertension. That is, potassium in garlic removes sodium in blood and normalizes blood pressure.

Fifth, diabetes improvement effect. Allysine stimulates pancreatic cells to stimulate the secretion of insulin.

Sixth, it has anti-cancer effect. Organic germanium, selenium contribute to the suppression and prevention of cancer.

Seventh, atopic dermatitis has an allergic action.

Eighth, promote suits and digestion.

Ninth, it acts detoxification. In other words, the strong detoxification of cysteine and methionine components strengthens the liver, and alliin, alicin, thioether, melgaptan, and hydrogenated hydrogen compounds and their derivatives function to remove heavy metals such as mercury and remove bacteria.

Tenth, nervous and sedative effects.

However, it is true that the garlic has a difficulty in ingesting by the general public due to its unique bitter taste and pungent taste. Therefore, cooking and beverage development is progressing in various ways at present. In case of black garlic, it is commercialized to be easy to ingest by fermenting wholegrain. Garlic was matured at high temperature and jelly-shaped black garlic was used to remove the bitter taste and spicy taste of garlic from the ripening process and to eliminate the inconvenience of eating garlic. However, since the rate of absorption of black garlic is lower than that of raw garlic, it is difficult to judge that the effect of garlic on the human body is properly influenced by the human body.

The main ingredients that garlic contains are shown in Fig.

Mushrooms, including shiitake mushrooms, are the most effective food for treating inflammation in the body. It is said that shiitake mushrooms, which are rich in immunity-enhancing ingredients, especially beta-glucan, have an excellent effect in removing various inflammation of human body.

Shiitake mushrooms are foods near to medicine before food, and shiitake mushrooms are divided into white mushrooms, black mushrooms, and mushrooms, and the best products are the most excellent fragrances and fragrances.

In Oriental medicine, it is called "Mago" and it is said that it makes the stomach strong. In addition, when there is indigestion and anorexia, it is said that the effect can be seen immediately even if it is consumed only the water of the altitude.

Shiitake mushrooms are poisonous, restoring vitality, replenishing nutrition, and high blood pressure and blood circulation to prevent the formation of blood vessels. It also has excellent efficacy in relieving the poisonous poison such as acne in the skin related to inflammation.

The efficacy of shiitake mushroom is summarized as follows.

First, it is effective in the treatment of gastrointestinal tract and inflammation. Betaglucan, which is found in a lot of shiitake mushrooms, helps to clean the gastrointestinal tract with water soluble dietary fiber and to help treat inflammation.

Second, it acts as an immune modulator. The beta-glucan component of shiitake mushrooms promotes the production of interferon, a natural defense agent that works on the body's immune system, and interferon is a substance that is effective in cancer treatment and antiviral disease treatment. .

Third, there is anti-cancer effect. Lentinan, a type of beta-glucan and beta-glucan, is effective in the treatment and prevention of cancer, such as colorectal cancer. These components are extracted and used mainly in medicines and health supplements related to cancer.

Fourth, it is effective in preventing hypertension and diabetes. Shiitake mushrooms, such as hypertension, arterial strengthening, diabetes and other diseases, such as prevention of low blood pressure and reduce cholreol rolls.

Fifth, it is effective to prevent rickets and anemia. The ego sterol ingredient in shiitake mushrooms enters the body and turns into vitamin D2 when exposed to sunlight. Vitamin D prevents rickets and anemia.

Sixth, there is efficacy in diet and constipation. The rich dietary fiber of shiitake mushrooms is effective for weight loss and constipation, and the antioxidant ingredient of the altitude also helps skin beauty and aging prevention.

Vitamin D, which is effective for growth and development of protein, calcium, phosphorus and iron bones, vitamins B essential for hematopoiesis (blood formation), abundance of elata tincture to help blood, and sun-dried white mushroom Is two times more nutritious than fresh mushrooms.

As described above, the fermented beverage using the white flour according to the present invention is intended to develop the beneficial ingredients contained in garlic, tomatoes and white radish so as to be easily absorbed into the human body, (Lycopene) and lentinan (anticancer substance) are fermented to convert them into polymer microparticles, so that they can be absorbed into the body.

The fermented beverage according to the present invention is prepared by mixing 35 to 40% by weight of a fermented tomato juice, 18 to 22% by weight of an extract of white flour, 18 to 22% by weight of garlic vinegar and 20 to 24% by weight of purified water, And it is intended to show good taste characteristics such as flavor and aroma as a beverage. When the mixing ratio is out of the range, the ingredients are not harmonized and the efficacy of other ingredients is weak, resulting in a feeling of rejection in taste and aroma.

FIG. 2 is a block diagram showing a configuration of a preferred embodiment of a method for producing a fermented beverage using a white rice flour according to the present invention.

The method for producing a fermented beverage according to the present invention includes the steps of preparing a material (preparing a fermented broth of tomato, preparing a garlic vinegar, and extracting a white algae extract) -material combination, and each process will be described in detail.

1. Materials manufacturing.

First, the manufacturing process of the material is not limited to the following order.

end. Preparation of tomato fermentation broth.

(1) Tomato and sugar mixing: Tomato and sugar are mixed at a ratio of 1: 0.2-0.3 by weight.

Tomatoes, for example, can be prepared by removing the faeces and washing and finely chopping (e. G., 8 pieces, mashed, and the like) to impart sweetness through mixing of the sugar and less than 0.2 part by weight Is mixed, the sweetness is weak. When the content exceeds 0.3 part by weight, the sweetness may be excessive to give a feeling of rejection.

(2) Tomato fermentation.

For the fermentation of the tomato mixture, an enzyme (all the enzymes used for fermentation of foods such as tomatoes can be used as a fermentation enzyme, and 2 to 10 parts by weight per 100 parts by weight of the tomato mixture, The fermentation is carried out at a temperature of 23 to 30 ° C for 80 days to 100 days.

The tomato fermentation process is preferably performed over a period of 3 months, and includes a step of stirring the tomato fermentation broth fermented every month with a stirring rod to improve the fermentation efficiency.

(3) Purification of tomato fermentation broth.

Remove the impurities from the tomato fermentation broth by sieving or the like.

(4) Aging of tomato fermentation broth.

The purified tomato fermentation broth is matured at 18 to 21 DEG C for 80 days to 100 days, for example.

I. Manufacture of garlic vinegar.

Garlic vinegar manufacture involves the process of garlic preparation - garlic primary fermentation - garlic secondary fermentation - garlic fermentation. The following process is an example of a conventional process for producing garlic vinegar (garlic fermentation broth), but it is not limited thereto and commercially available garlic vinegar may be used.

(1) Garlic preparation.

After removing the husk, the garlic was washed with water and pulverized (size to increase the fermentation efficiency, all of which was cut with a blender, unbranched garlic, and several pieces, but the blending was done by a blender) And the dried garlic is cooled at a low temperature.

(2) Garlic fermentation.

The fermentation of garlic can be divided into primary fermentation and secondary fermentation. The primary fermentation is carried out at a temperature of 23 ~ 30 ℃ for 80 days And the second fermentation is the second fermentation (the same condition as the first fermentation) of the vinegar proliferation by the addition of the enzyme (all the enzymes used in the fermentation of garlic, the fermentation broth and the vinegar can be used).

(3) Filtration (purification)

Filter the garlic vinegar through sieving.

(4) ripening.

Filtered garlic vinegar is aged at 18 ~ 21 ℃ for 150 ~ 200 days.

The aged garlic vinegar can be sterilized and stored in the refrigerator.

All. Manufacture of.

Extract preparation of white flour is made by extracting white flour liquid from white flour dried - dried white flour - and aging white flour liquid.

(1) Prepare a white paper.

FIG. 3 is a block diagram illustrating the cultivation and drying process of a white bag for use in a preferred embodiment of the fermented beverage using the white flour according to the present invention.

As shown in the figure, the cultivation process of white pepper is briefly described as follows.

Cultivation of white mulberry leaves is carried out in order of a seed culture step 500, an oak (medium) seeding step 510, a seedling seedling culturing step 520 and an aging (browning) step 530 in order around August.

In the middle of November, the granulation step 540 is performed, and at the end of December, the first production step 550 is performed. The first production step 550 takes about 40 days as the initial production .

Subsequently, the primary medium submergence step 560 and the secondary production step 570 are sequentially performed, and the secondary production step 570 takes about 35 days.

Subsequently, the secondary culture submergence step 580 and the tertiary production step 590 are performed. In this tertiary production step 590, it takes about 30 days.

The grown white rice flour goes through the following drying step.

The drying may be performed in a primary drying step (600) and a secondary drying step (610).

In the first drying step 600, the water content is preferably 20% or less, and the drying condition depends on the temperature and time since the moisture content is adjusted. For example, it may be 3 to 10 hours at 30 to 50 ° C. And the secondary drying step 610 proceeds with natural drying by sunlight (moisture content may be 10% or less, for example, 1 to 3 drying). After such drying is completed, a storage step 620 is performed in which the product is stored in the storage.

(2) Extraction of white paper.

The extract of Baekhwago can be both hot water extraction and ethanol extraction.

For example, in order to increase the recovery rate of the active ingredient by hot water extraction and ethanol extraction, first prepare a white paper bag by cutting 1 to 3 cm in width and 0.5 to 1.0 mm in thickness.

(A) Hot water extraction.

0.5 to 1.5 times (weight basis) of water is prepared for the cut flower, and the cut flower is immersed in water. Then, heat is applied at 60 to 110 ° C for 5 to 20 hours to extract the active ingredient of the flower cake.

(B) Ethanol extraction.

1 to 1.5 times (based on weight) ethanol (raw solution, water dilution solution, etc.) is prepared for the cut wheat flour, and the cut wheat flour is dipped in ethanol and extracted at 20 to 25 ° C for 20 to 25 hours.

The extracts of white algae obtained through hot water extraction and ethanol extraction can be concentrated and used by concentration under reduced pressure, respectively.

On the other hand, it is also possible to add a functional enzyme to the extract. Functional enzymes are not limited to any one since various ready-made products which help ferment and add flavor and efficacy are used, and the addition amount can be 2 to 5 parts by weight based on 100 parts by weight of the extract.

(3) ripening.

The extract of Baekhwago is aged at 18 ~ 21 ℃ for 25 ~ 35 days.

The aged Hwanghwago extract is packed and sterilized and then refrigerated.

2. Material formulation.

35 to 40% by weight of a tomato fermentation broth, 18 to 22% by weight of a white algae extract, 18 to 22% by weight of garlic vinegar, and 20 to 24% by weight of purified water are blended with a material prepared through the above-described process and purified water.

The mixing of the materials is carried out without stirring at room temperature for 30 minutes to 2 hours.

3. Filtration.

The produced fermented beverage is filtered through a sieve or the like.

The filtered fermented beverage can be aged at a temperature of 20 to 25 ° C for 30 to 60 days, and can be packaged in a unit bag or bottle and then stored in a refrigerator.

This may include sterilization (such as UV sterilization) and storage (refrigeration, cooling, etc.) of the product.

<Examples>

1. Manufacture fermented beverages.

end. Tomato fermentation broth.

The tomatoes and the sugar mixture and the enzymes (3 parts by weight based on 100 parts by weight of the mixture of tomato and sugar) were added to the fermentation vessel, And fermented at a temperature of 25 ° C for 90 days. During the fermentation, the tomato fermentation broth was stirred with a stirring bar every month. The tomato fermentation broth was squeezed, and the tomato fermentation broth filtered with particulate matter was aged at 20 ° C for 90 days to complete the tomato fermentation broth.

I. Garlic vinegar.

The garlic was removed from the bark and washed, and the garlic was added to the blender to prepare the garlic. The garlic was added to the makgeolli (1: 1 by weight) and fermented at a temperature of 25 ° C for 90 days. Then, the enzyme was added to the first fermented garlic vinegar After the addition, the secondary fermentation (the same condition as the primary fermentation) was performed. After removing the particulate matter from the fermented garlic vinegar, the garlic vinegar was prepared by aging at 20 ° C for 180 days.

All. Extract of white flour.

The dried white flour was cut to 1 to 3 cm in width and 0.5 to 1.0 mm in width and 1.5 times (weight basis) of water was prepared for the cut white flour. The flour cut in water was dipped in water for 12 hours And heated at a temperature of 80 캜 for hot water extraction of the active ingredient of the flour. The extracts of Baekhwago were aged at 20 ℃ for 30 days to prepare Baekgoha extract.

la. Material formulation.

35% by weight of a fermented tomato juice, 22% by weight of an extract of white algae, 19% by weight of garlic vinegar, and 24% by weight of purified water to prepare a fermented beverage. Particulate matter was removed from the fermented beverage to complete the fermented beverage.

2. Sensory test.

Three samples of fermented beverages and comparative examples (commercially available mushroom beverages, tomato beverages, and black garlic beverages) of 40 patients (10, 20, 30, and 40 males and 5 females, respectively) Sensory evaluation, sensory evaluation, and sensory evaluation.

division flavor incense Likelihood Remarks Example 8.4 8.2 8.3 Comparative Example 1 6.3 5.3 5.8 Comparative Example 2 8.3 8.2 8.2 Comparative Example 3 6.5 6.0 6.2

As can be seen from the above Table 1, the fermented beverage of the examples proved to be superior in taste, flavor and taste to the comparative example, and the comparative example 1 had a strong bitter taste and flavor, And Comparative Example 3 had a strong bitter taste.

FIG. 5 is a test report of a fermented beverage using a flour mill according to the present invention, and has been suitably judged as a drink such as lead, coliform bacteria, bacteria, cadmium and the like.

The scope of the present invention is not limited to the above-described embodiments, and many other modifications based on the present invention will be possible to those skilled in the art within the scope of the present invention.

Claims (2)

delete 2 to 10 parts by weight of enzyme is added to 100 parts by weight of the tomato and sugar mixture prepared in the above step 1-1, The fermentation broth of the tomato fermentation broth obtained through the step 1-2 is purified through a sieving process, a step 1-3 of fermenting the fermented broth through the step 1-2, A step 1) of aging the tomato fermentation broth at 18 to 21 DEG C for 80 to 100 days;
A step 2-1 of fermenting the garlic pulverized product after pulverizing the garlic, and a step 2-2 of fermenting the garlic fermented product fermented through the step 2-1 to produce garlic vinegar. In the step 2-1, the ground garlic is mixed with the makgeolli at a weight ratio of 1: 0.5 ~ 1, and the mixture is firstly fermented at a temperature of 23 to 30 ° C for 80 days to 100 days, The enzyme is added and then fermented at a temperature of 23 to 30 ° C for 80 days to 100 days. In step 2-2, the garlic fermentation broth is sieved through filtration and aged at 18 to 21 ° C for 150 to 200 days A second step of producing garlic vinegar;
A step 3-1 of drying the white rice flour, a step 3-2 of heating the white rice flour dried through the step 3-1 to extract the white rice flour extract, the rice white rice extract extracted through the step 3-2 is aged, Step 3-3 of producing an extract;
35 to 40% by weight of the tomato fermentation broth, 18 to 22% by weight of the extract of white algae, 18 to 22% by weight of garlic vinegar, and 20 to 24% by weight of purified water were mixed in the tomato fermentation broth preparation step, the garlic vinegar preparation step and the white- And aging the mixture at room temperature for 30 minutes to 2 hours and then aging the mixture at 20 to 25 ° C for 30 to 60 days to prepare a fermented beverage using white flour,
In step (3-1), the white smoke is first dried at 30 to 50 ° C. for 3 to 10 hours so as to have a moisture content of 20% or less, naturally dried to have a water content of 10%
In the step 3-2, the baguette is cut into 1 to 3 cm width and 0.5 to 1.0 mm width, respectively, and then dipped in 0.5 to 1.5 times water by weight based on the cut bag, The active ingredient of the white flour is extracted with hot water at a temperature of 110 ° C or ethanol is extracted from the cut white flour at a temperature of 20 to 25 ° C at a temperature of 20 to 25 ° C,
Wherein the step (3 - 3) comprises aging the extract of the white flour obtained in the step 3 - 2 at a temperature of 18 to 21 ° C for 25 to 35 days.

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