KR101741431B1

KR101741431B1 - Natural fermented vinegar and method of fabricating the same

Info

Publication number: KR101741431B1
Application number: KR1020150176184A
Authority: KR
Inventors: 조문자; 조선자
Original assignee: 주식회사 천잠바이오
Priority date: 2015-12-10
Filing date: 2015-12-10
Publication date: 2017-06-02

Abstract

The present invention relates to silk peptide; Ionized mineral stock solution; And a raw material containing at least one selected from the group consisting of raw materials selected from the group consisting of oyster fruit, roasted bean, and buckwheat, and at least one selected from the group consisting of rice bran, mulberry leaf, burdock, lemon juice, pumpkin, and purified water; , A natural fermented vinegar and a process for producing the same.

Description

Natural fermented vinegar and method of producing same

The present invention relates to a natural fermented vinegar and a process for preparing the same, and more particularly, to a natural fermented vinegar containing a silk peptide amino acid and a process for producing the same.

Vinegar is a traditional fermented food with a long history in dietary life, and has a unique aroma and sour taste containing a small amount of volatile and nonvolatile organic acids, sugars, amino acids and esters. These vinegar is a typical alkaline food that decomposes lipid peroxidation that causes arteriosclerosis or thrombosis. It is used for prevention of arteriosclerosis, secretion of corticosteroids, digestion and appetite stimulation, antitumor effect, reduction of body fat and fatigue, Physiological activity has been reported. Domestic vinegar is mainly composed of fermented vinegar with inorganic salts diluted with alcohol, fruit vinegar containing more than 30% of juice, and grain vinegar containing more than 4% of grain content. However, As consumption patterns are changed with vinegar, various types of high quality fermented vinegar are expected to emerge.

A related art is Korean Patent Publication No. 1020120077198 (published on Jul. 10, 2012, entitled Purple Fermented Vinegar Containing Purple Corn Bract Component).

The present invention aims to provide a natural fermented vinegar which is excellent in diet, metabolic ability, antioxidative role, life disease, adult disease and the like, and a process for producing the same.

According to an aspect of the present invention, there is provided a method for producing a natural fermented vinegar, comprising: Making a first solution containing purified water and a mineral stock solution; Washing and pulverizing the first raw material of the natural fermented vinegar; Forming a mixture of silk peptide obtained by hydrolyzing silkworm cocoa with nougat and stirring the mixture; Mixing the mixture and the ground raw material in the first solution, and adding and stirring the yeast to form a mixed solution; Adjusting the sugar content of the mixed liquid to within a predetermined range; Performing a low-temperature alcohol fermentation after sealing the mixed liquid whose sugar content has been adjusted; Performing acetic acid fermentation on the low-temperature alcohol fermented mixture; And aging the acetic acid fermented mixture.

In the method for producing a natural fermented vinegar, the mineral raw material is concentrated in an ionic form in terms of Ca, K, An, Fe, Se, Na, S, Mg, Cl, P, Cr, Co, Cu, F, I, Mn minerals And the weight ratio of the mineral solute to the solvent of the mineral stock solution may be 96.5: 3.5.

In the method for producing the natural fermented vinegar, the first raw material may include at least one selected from the group consisting of mineral raw material propolis-derived oat fruit, white rice and buckwheat. The first raw material may further include at least one selected from the group consisting of rice bran, mulberry leaf, burdock, lemon juice, pumpkin, and purified water.

In the method of manufacturing the natural fermented vinegar, the first raw material is formed by pulverizing washed oak fruit, washing and drying, and then further mixing powdery mulberry leaves and squash as a sub ingredient, wherein the mixing ratio of oak berries, mulberry leaves, May be in a weight ratio of 3: 1: 1.

In the above-described method for producing a natural fermented vinegar, the above-mentioned ouddy fruit can be harvested from mulberry trees cultivated by spraying propolis and dietary sulfur without pesticides.

Wherein the mixture is prepared by mixing the silk peptide obtained by hydrolyzing the silkworm cocoa with the koji and the nougat and stirring the mixture to form a mixture, wherein the mixture is a mixture of 4: 1: 1 < / RTI > by weight.

In the method for producing the natural fermented vinegar, the koji may be prepared by mixing the koji prepared with the 1% of the koji prepared beforehand by pulverizing the grains overnight; Kneading and solidifying the kneaded mixture to form a condition for growing the yeast mold fungus; And holding the straw at a predetermined thickness and raising the temperature to maintain the temperature in the range of 25 to 28 DEG C for 15 days.

In the method for producing a natural fermented vinegar, the step of adjusting the sugar content of the mixed solution to a predetermined range may include adjusting the sugar content of the mixed solution to 14 to 16 Bricks.

In the method for producing a natural fermented vinegar, the low-temperature alcohol fermentation may be performed at a temperature ranging from 20 to 22 ° C for 15 days, after the low-temperature alcohol fermentation is performed after sealing the mixed liquid with the sugar content adjusted.

The acetic acid fermentation may be carried out at a temperature ranging from 34 to 36 ° C for 30 days in the step of performing the acetic acid fermentation in the mixed fermentation broth of the low temperature alcohol in the method of producing the natural fermentation vinegar.

In the method for producing a natural fermented vinegar, aging the acetic acid fermented mixture may include aging at a constant temperature of less than 15 캜 for 100 days.

In the method for producing the natural fermented vinegar, the silk peptide may include a first step of performing a scouring process to remove sericin protein from the silkworm of silkworm cocoons over 5 days 3 days; A second step of washing and hydrolyzing the silk thread of the silkworm cocoon subjected to the refining process; A third step of neutralizing the hydrolyzed silk solution; A fourth step of performing decoloring, deodorization and filtration processes on the neutralized silk solution; A fifth step of performing a desalination process on the silk solution filtered, deodorized and filtered; And a sixth step of performing a concentration and drying process on the desalted silk solution.

In the method for producing the natural fermented vinegar, the silk peptide can be formed by using the silk.

A natural fermented vinegar according to another aspect of the present invention is formed by the above-described production method, and comprises a silk peptide; Ionized mineral stock solution; And raw material containing at least any one selected from the group consisting of corn oil, mallow leaf, burdock, lemon juice, pumpkin, and purified water, and at least one selected from the group consisting of corn oil, .

According to one embodiment of the present invention as described above, it is possible to provide a natural fermented vinegar and a method for producing the fermented vinegar which are excellent in diet, metabolic ability, antioxidative role, life disease, adult disease and the like. Of course, the scope of the present invention is not limited by these effects.

FIG. 1 is a flowchart illustrating a method of forming a silk peptide in a method for producing a natural fermented vinegar according to an embodiment of the present invention. Referring to FIG.
2 is a flowchart illustrating a method of manufacturing a natural fermented vinegar according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, Is provided to fully inform the user.

According to the agricultural dictionary of the Rural Development Administration, Antheraea yamamai Guerin-Meneville refers to a silkworm belonging to the genus Sanueta. The actual silkworm silkworms are rare and of high quality, but the process of extracting silk with high quality peptides is very difficult. Silk is a pure natural protein extracted from silkworm cocoons. It is composed of fibroin, a protein, and sericin, which surrounds it. It can contain more than 90% of amino acids. Diabetes mellitus patients are good enough to eat cocoons on a monthly basis, so they are good for nutrition, and they are good for nutrition, but they are not easy to digestion and absorption by polymer fibers.

Amino acids are the basic constituent of proteins. Most of the amino acids that can be obtained in nature are a-amino acids, and amino-peptides and proteins are those in which water molecules are lost to form amino-peptide bonds. Generally, proteins are composed of 20 kinds of amino acids, and most of the three-dimensional structure found in nature is L-type. The 20 kinds of amino acids include alanine (Ala), arginine (Arg), asparagine (Asn), aspartic acid (Asp), cysteine (Cys), glutamine Gln, glutamic acid (Glu), glycine ), Isoleucine (Ile), leucine (Leu), lysine (Lys), methionine (Met), phenylalanine (Phe), proline, serine, threonine, tryptophan ), Valine (Val).

On the other hand, the structure of a peptide is a component of a protein in which two or more amino acids are hydrogen bonded. For example, a peptide refers to a compound in which an amino acid, which is a major component of a protein, is linked to two or more amino-peptide bonds. Usually 2 to 50 amino acids are bonded, and the molecular weight is less than 100,000.

The silk peptide (silk peptide) is obtained by dividing the silk protein after obtaining the silk protein in the silkworm cocoon. The silk peptide is 45% glycine, 30% alanine, 12% serine, tyrosine ) 5%, and other amino acids such as glutamine (2.5%). In other words, a silk peptide is a natural peptide that can be digested and absorbed by a special process such as hydrolysis of silk, a natural protein that can not be digested by humans. It is 100% water soluble and 93% digestible Absorption rate. The silk peptide is a preventive treatment for diabetes, anticancer and antitumor, blood cholesterol lowering, anti-hypertension, anti-stroke, liver function enhancement and hangover relief, infant and childhood growth development, brain development, postmenopausal osteoporosis, degenerative joint prevention, Prevention, skin care, and energy stamina enhancement.

An exemplary method of making a natural silk peptide according to one embodiment of the present invention includes the following steps. FIG. 1 is a flowchart illustrating a method of forming a silk peptide in a method for producing a natural fermented vinegar according to an embodiment of the present invention. Referring to FIG.

1) Cocoon (S10): The silkworm begins to build a cocoon after 3 days of 5th generation. The cocoon is made up of two pure proteins. The protein of silkworm cocoons is so large in molecular weight that it does not absorb into the human body at all.

2) Scouring process (S20): The silkworm silkworm consists of two kinds of proteins, serisin and fibroin. Sericin is composed of acidic amino acid insoluble in water, Sericin should be removed to obtain amino acids. Fibroin is a proteinaceous fiber that is secreted ex vivo by organisms to protect individuals, and is a silk protein secreted by many organisms including arthropods as well as silkworm insects.

3) Washing process (S30): In order to completely remove used food chemicals and to obtain pure quenching amino, the refined cocoons are washed several times with clean water to completely remove residual chemicals.

4) Hydrolysis (S40): After hydrolyzing raw silk (silk-removed silk) with acid solution at about 121 ℃ for 48 ~ 72 hours, silk is decomposed into amino acid and amino acid state. In this state, the cocoon is in a state of low molecular weight, which is easily absorbed by the human body.

5) Neutralization process (S50): The hydrolyzed silk solution shows acidity. This is neutralized to pH 7.

6) Decolorization, deodorization, filtration process (S60): The neutralized silk solution is brown, so it must be decolorized, deodorized and filtered. Through this process, the silk solution becomes a clear colorless-yellow transparent silk solution.

7) Desalting process (S60): Since the salt is formed during the neutralization of the silk solution, the salt must be removed in order to obtain amino acid. The salt is removed using a desalination apparatus. The desalination method uses an electrophoretic device.

8) Concentration. Drying process (S70): The silk solution after completion of desalination is in a state in which the silk silk amino peptide and amino acid dissolved in water are dissolved. Therefore, this solution is concentrated. When dried, amino silicate powder is obtained.

The silk peptide formed by performing these steps may be understood as a silk peptide, a silk amino peptide, or a silk peptide in the present specification.

For reference, the molecular weight of the silkworm cocoate is 100,000 or more, the molecular weight of the peptone state is in the range of 1500 to 3000, the molecular weight of the silk amino peptide is in the range of 100 to 800, and the molecular weight of the amino acid is 90 or less.

Hereinafter, a method for producing a natural fermented vinegar using the above-described silk peptide and a natural fermented vinegar according to the method will be described with reference to FIG. 2 is a flowchart illustrating a method of manufacturing a natural fermented vinegar according to an embodiment of the present invention.

1. First, the grains are prepared with cups (S100). For example, the grain can be cooked with 100% rice white for good decomposition.

2. To obtain a good vinegar, a solution containing purified water and a mineral stock solution at a weight ratio of 4: 1 is prepared (S200). The solution implemented in the second step (S200) is a solution prepared by diluting a mineral stock solution in purified water with a 4: 1 weight ratio. The mineral stock solution is a stock solution in which the essential 16 kinds of minerals such as Ca, K, An, Fe, Se, Na, S, Mg, Cl, P, Cr, Co, Cu, The weight ratio of the mineral solute to the solvent of the undiluted solution is 96.5: 3.5. In addition, a small amount of minerals may be added to promote the absorption of non-absorbable mineral nutrients.

3. The raw material of the natural fermented vinegar is washed to wash away the foreign matter, and then the raw material is pulverized uniformly and the pulverized raw material is put into the container (S300). The raw materials may include at least any one selected from the group consisting of low-protein propolis-fed oat fruit, white rice and buckwheat. Further, a relatively small amount of a sub ingredient may be added to the raw material before the raw material is washed and pulverized. The ingredient may include at least one selected from the group consisting of rice bran, mulberry leaf, burdock, lemon juice, pumpkin, and purified water. For example, the raw material to be implemented in the third step (S300) can be obtained by finely pulverizing the washed oak fruit, washing it cleanly, and then further mixing the mulberry leaves in the form of a fine powder and the pumpkin as a raw material. In this case, The mixing ratio of the oat fruit, mulberry leaf, and pumpkin may be 3: 1: 1 by weight.

On the other hand, Audi, which is a fruit of mulberry introduced in the third step (S300), includes fruit of mulberry which is sprayed with propolis and dihydrogenphosphate without pesticide. For example, by using organic fertilizer in a mulberry field, spraying propolis from a honeycomb several times (for example, 2 to 3 times), and cultivating in a well-ventilated place, the sugar content and taste are the best, It can produce excellent and clean Audi. On the other hand, natural sulfur water and nutrients are injected at the early stage of mulberry growth to prevent otocyte sclerosis from the beginning. Dietary sulfur also has many beneficial effects on the human body, and this is explained.

Until the age of 25, the sulfur contained in the body and food could be sustained by ingesting sulfur, but 144 mg of sulfur per day is discharged outside the body by urine and feces. If the heart lacks sulfur, it will take away sulfur from other organs, and various diseases will invade it. In other words, if sulfur is released due to the start of aging and it can not be supplemented with food, hair is not glossy, skin disease (various kinds of skin cancer such as atopy) and wrinkles are formed, and nail claw breaks and keratinization is caused. It is a red-light deficiency with sulfur and brings diseases (arthritis, various cancers, gastrointestinal disorders, diabetes, etc.) in other organs. Sulfur cleanses and detoxifies, and specifically acts as follows. First, sulfur has strong mild pain. Second, sulfur has a strong action to remove inflammation. Third, sulfur has a strong property of transporting substances, and penetrates deeply into the skin of the human body and exerts its weakness. Fourth, sulfur has a strong action to expand blood flow and enhance blood flow. Fifth, sulfur restores antioxidant and intestinal interactions and quickly regains constipation. Sixth, sulfur reduces the scar tissue quickly by changing the cross-linking process of collagen, the constituent of the settlement tissue. By this action, sulfur has anticancer effect, and is advantageous for the treatment of skin disease, heart disease, diabetes, arthritis, inhibition of cholesterol synthesis, thrombolytic effect, strengthening of bone and sterilization effect. Sulfur is also known to be nutritious in human nutrition. In addition, sulfur has many pharmacological applications, reducing the adverse reactions to inhalation allergies, controlling problems associated with gastric hyperplasia, relieving chronic constipation, reducing irritability associated with oral administration, Moderate symptoms of dysfunction, control parasitic infections associated with intestinal or urinary tract infections, and improve gingivitis, gastritis, reflux esophagitis, enteritis, and the like.

4. In step S400, the natural silk peptide obtained by hydrolyzing the cocoon cocoa is mixed with the koji in the above-mentioned step at a weight ratio of 4: 1: 1 (step S400). Stir the roasted silk peptide evenly and thoroughly. Fermentation can be vigorously proceeded by thoroughly stirring the yeast in a high sugar mixed with a silk peptide. For example, after satisfactorily mixing the silk peptide in the rice cake, the domestic koji is mixed with enough rubbing to make the saccharification process vigorous.

Nuruk uses domestic products, not imported goods, and mills the whole wheat at a temperature between 25 and 28 ℃. One of the advantages of using domestic nuruk is that it can realize a unique vinegar which can produce a deep flavor by simultaneously causing saccharification and fermentation without adding extra yeast or lactic acid to the natural state. The process for producing yeast is as follows. First, rice is made into rice flour for one night. Then, it is mixed with 1% of well-prepared nuruk. Then, it is kneaded like a rice cake, and then it is kneaded or hardened by hand to make a condition in which the yeast mold fungus grows well enough. Stack the straw with a certain thickness, raise the temperature and float at 28 degrees for 15 days.

Meanwhile, in the modified fourth step (S400), in order to produce a good vinegar for diet, a silk amino acid may be mixed instead of the silk peptide. The silk amino acid is the main raw material of the cells, and it can be expected that the hormone secretion synthesis by the peptide bond can control the homeostasis of the body, so that it does not hunger. The silk amino acid production method may include a spray drying method in which the ratio of amino acid to peptide is 6: 4 and sodium is 955.5 mg / 100 g. The method for producing such a silk amino acid comprises a step of acid hydrolyzing silkworm silk at a ratio of 1: 0.1, and the reason why sodium enters is to discharge the hydrolysis by-product from the desalting process. The spray drying method relates to a method of obtaining a material by applying heat at high pressure to dry. In the silk amino acid, the ratio of the weight ratio of amino acid to peptide is preferably about 6: 4 in order to absorb the protein in the human body. To produce a protein, it is necessary to break down into small molecules, since the peptide is the lowest unit.

5. The raw material pulverized in the third step (S300) and the mixture obtained in the fourth step (S400) are mixed with the solution of the second step (S200), and then 0.1 wt% of yeast is added to the solution and the saccharified fermentation Is sufficiently stirred to produce a mixed solution (S500). The yeast is a microorganism and is a raw material for decomposing sugar to generate alcohol and carbon dioxide gas. The yeast may be a yeast cultivated in a natural state, not chemically or synthetically. The advantage of using natural yeast is that the natural enzyme koji is saccharified with glucose, and the saccharification process of producing alcohol by the proliferation of yeast proceeds to deeply taste and ferment well.

6. In step S600, the sugar content of the mixed liquid in step S500 is adjusted to 14-16 bricks. For example, the mixed solution obtained in the fifth step S500 should be boiled to control the sugar content to a predetermined range. This is because the fermentation takes place if the sugar content is correct. As another example, in the fifth step S500, the sugar content of the mixed solution may be adjusted to be boiled syrup by dissolving the sugar in water. It is an absolute process to complete the fermentation of sugar-fermentation by fully dissolving the sugar, and the fermentation of alcohol will occur well and the good vinegar will be completed.

7. In the sixth step S600, the mixed solution having the sugar content is sealed, and the low-temperature alcohol fermentation is performed at 20 to 22 DEG C for about 15 days (S700). The reason for keeping the fermentation time for 15 days is to gradually produce fermentation at a low temperature to produce a rich organic acid and amino acid to produce functional vinegar having a deep taste.

8. In step S700, acetic acid fermentation is performed for about 30 days while maintaining the mixed solution, which has undergone low temperature alcohol fermentation, at 34 to 36 DEG C (S800).

9. In the eighth step (S800), the mixed liquor fermented by acetic acid is aged at a constant temperature of less than 15 DEG C for about 100 days to obtain a natural fermented vinegar having a total acidity of at least 4.2 and rich in amino acids and excellent antioxidative activity (S900 ).

The natural fermented vinegar obtained by the above-described production method is a high-function natural fermented vinegar containing a large amount of amino acids and organic substances and having a high water absorption rate. For the production of natural fermented vinegar containing rich amino acids and organic substances in place of the existing vinegar, the natural silk peptide sodium silicate powder, 16 kinds of ionized minerals, and mulberry berries rich in antioxidants, And selecting the grains excellent in functional role such as pumpkin, etc., and performing fermentation.

The natural fermented vinegar according to one embodiment of the present invention improves blood circulation, has a good ingredient for dieting, is rich in antioxidant function, and is a tonic agent, which is good for liver and kidney function. It relieves thirst, smoothes joints, Decomposes alcohol, relaxes the mind, has effects on insomnia and forgetfulness, is a functional vinegar that is also excellent in rheumatism, blood sugar and cholesterol lowering by hematopoiesis.

Meanwhile, according to the modified embodiment of the present invention, the main raw material can be used in place of the silk amino acid. In order to eat protein of silkworm, 5th and 3rd day silkworms were freeze-dried and freeze-dried, and they were used as health products or edible food by using rings, powders, and liquids, whereas silkworms were silkworms that consumed mulberry leaves for 1 or 2 days. It is more excellent in terms of nutrition than silkworms of 5th and 3rd days. It is possible to obtain all the 18 kinds of amino acids having high absorption rate from the silkworm silk, and it is possible to obtain abundant amounts and kinds of microorganisms and amino acids obtained through fermentation, and to obtain various organic materials with high absorption rate. These components are well absorbed and can improve the constitution of the oxidized human body.

While the present invention has been described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims

Cooling the rice with grains;
Making a first solution containing purified water and a mineral stock solution;
Washing and pulverizing the first raw material of the natural fermented vinegar;
Forming a mixture of silk peptide obtained by hydrolyzing silkworm cocoa with nougat and stirring the mixture;
Mixing the mixture and the ground raw material in the first solution, and adding and stirring the yeast to form a mixed solution;
Adjusting the sugar content of the mixed liquid to within a predetermined range;
Performing a low-temperature alcohol fermentation after sealing the mixed liquid whose sugar content has been adjusted;
Performing acetic acid fermentation on the mixed liquor fermented at low temperature; And
Aging the acetic acid fermented mixture;
&Lt; / RTI >

The method according to claim 1,
Wherein the mineral raw material is selected from the group consisting of Ca, K, An, Fe, Se, Na, S, Mg, Cl, P, Cr, Co, Cu, F, I and Mn minerals are concentrated in an ionic form, and the weight ratio of the mineral mineral to the solvent of the mineral raw solution is 96.5: 3.5.

The method according to claim 1,
Wherein the first raw material comprises at least one selected from the group consisting of a mineral raw material propolis-fed oat fruit, white rice and buckwheat.

The method of claim 3,
Wherein the first raw material further comprises at least one selected from the group consisting of rice bran, mulberry leaf, burdock, sweet potato, squash, and purified water.

The method according to claim 1,
The first raw material is formed by pulverizing washed oak fruit, washing and drying, and further mixing powdery mulberry leaves and pumpkin as a material. The mixing ratio of oak berries, mulberry leaves, and squash is 3: 1: 1, Process for the production of natural fermented vinegar.

6. The method of claim 5,
The method for producing a natural fermented vinegar, which is harvested from a mulberry tree cultivated by spraying propolis and dihydrogen sulfide without pesticides.

The method according to claim 1,
Forming a mixture in which the silk peptide obtained by hydrolyzing the silkworm cocoa is mixed with the koji and the koji; and the mixture is a natural fermentation product in which the rice cake, the silk peptide and the yeast are mixed at a weight ratio of 4: 1: Process for the production of vinegar.

8. The method of claim 7,
The yeast is prepared by mixing 1% of yeast, which is made by making the grains overnight, Kneading and solidifying the kneaded mixture to form a condition for growing the yeast mold fungus; And holding the straw at a predetermined thickness and raising the temperature to maintain the temperature at 25 to 28 DEG C for 15 days.

The method according to claim 1,
Adjusting the sugar content of the mixed liquid to a predetermined range, and adjusting the sugar content of the mixed liquid to 14 to 16 brix.

The method according to claim 1,
Wherein the low-temperature alcohol fermentation is performed at a temperature ranging from 20 to 22 ° C for 15 days, wherein the low-temperature alcohol fermentation is performed after sealing the mixed liquid with the sugar content adjusted.

The method according to claim 1,
Wherein the acetic acid fermentation is carried out at a temperature ranging from 34 to 36 DEG C for 30 days in the step of performing acetic acid fermentation on the low-temperature alcohol fermented mixed liquor.

The method according to claim 1,
Aging the mixture solution fermented with acetic acid is aged for 100 days at a constant temperature of less than 15 캜.

13. The method according to any one of claims 1 to 12,
The silk peptide is formed by using a silkworm. The silk peptide is subjected to a refining process to remove sericin protein from silkworm silkworm cocoon after 5 days 3 days. A second step of washing and hydrolyzing the silk thread of the silkworm cocoon subjected to the refining process; A third step of neutralizing the hydrolyzed silk solution; A fourth step of performing decoloring, deodorization and filtration processes on the neutralized silk solution; A fifth step of performing a desalination process on the silk solution filtered, deodorized and filtered; And a sixth step of performing a concentration and drying process on the desalted silk solution.

13. The method according to any one of claims 1 to 12,
Wherein the silk peptide is formed by using a silkworm.

Silk peptide; Ionized mineral stock solution; And a raw material containing at least one selected from the group consisting of raw materials selected from the group consisting of corn oil, corn oil, corn oil, corn oil, corn oil, , Natural fermented vinegar.