KR101835693B1 - Manufacturing method for wine containing extract of a mulberry and matured silkworm and manufactured therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method for wine containing extracts of mulberry and matured silkworm and the wine manufactured therefrom. When wine is produced by the method of the present invention, wine with high functionality and high degree of preference can be provided by reducing the astringent odor taste of the matured silkworm, and maintaining the sensory characteristics of the mulberry and the functionality of the matured silkworm.

Description

[0001] The present invention relates to a process for the preparation of a wine comprising an extract of rosemary,

The present invention relates to a process for producing a wine comprising an Audi and a silk extract and a wine produced therefrom.

Liquor is generally divided into brewing (fermented liquor), distilled liquor, and compounded liquor according to its manufacturing method. The brewer is a drink in which sugar or starch contained in fruits, cereals and other raw materials is fermented by the action of fungi and yeast and is used as it is or by filtration. The distiller is obtained by distilling the brewer or syrup again. The concentration is relatively high and some or most of the impurity removal is possible depending on the distillation method. Hyungsungju is a wine made by leaching or distilling the brewed or distilled liquor by adding fruits, spices, sweeteners, herbs and the like. The kinds of liquor belonging to this are diverse such as ginseng, plum wine, ogapiju, jean,

Consumption of brewing wine, which is a young consumer in their 20s and 30s, is soaring due to lifestyle emphasizing wellbeing and consumption trends favoring alcohol with low alcohol content. Especially, this tendency has been strengthened as a result of researches that it is effective to prevent vascular diseases and adult diseases including antioxidative effects as well as excellent flavor of wines.

Wine is an alcoholic beverage mainly made by fermenting ripe grape sugar. It is said that it was the first wine made by fermenting using natural yeast attached to grape skin. When wine is produced using grapes with insufficient sugar content, sweeteners such as sugar may be added. In order to increase the production efficiency or to shorten the preparation period, a raw material extract of wine having a sugar content adjusted to 20-25 ° Brix may be added to yeast And fermented. The wine is largely divided into red wine, white wine and rosé wine by color, and the alcohol content of wine varies from 10 to 23%.

In the orthodox sense, wine refers only to alcoholic beverages made from grapes, but recently wine has also been used for alcoholic beverages such as fruits, vegetables, medicinal plants and flowers other than grapes In this case, the health functionalities are highlighted.

Mulberry is a fruit of Morus albba L., a deciduous tree belonging to Moraceae. It is collected from May to June when the color of fruit is black or magenta. I am using it. Among the physiologically active substances constituting the oderum, most of the pigment is anthocyanin, and in addition, rutin, 1-deoxynojirimycin, resveratrol, 2-arylbenzofuran (2-arylbenzofuran), gamma-aminobutyric acid (GABA), and the like. Compared with ordinary fruits such as apples, pears, grapes, and citrus fruits, it contains 3 to 14 times of calcium, 2 to 32 times of potassium, 13 to 70 times of vitamin B1, and 1.5 to 13 times of vitamin C. And minerals, nutrients, etc. are richly contained, zinc is rich in contaminants easily due to the impact of environmental hormones in modern people.

Odi has various physiological activities such as antioxidation, anti-aging, anti-hyperlipidemia, anti-hypertension, anti-cancer, anti-obesity effect and immunity enhancement. Odin contains 87% of unsaturated fatty acid linoleic acid It is reported that the utilization value is very high.

In the silkworm industry, which began from the Gojoson era, in the 1970s, more than one million boxes of silkworms were cultivated in farmhouses and produced cocoon silk cobwebs. However, nowadays, they are shrinking due to economic development and the influence of fine chemical fibers . In recent years, the silage industry has succeeded in maintaining the industrial base by converting it into a functional silkworm industry that produces dry silkworms, silkworms, silkworm moths, and silkworms instead of silkworm cocoon production. However, compared with the 1970s, . Therefore, in order to increase farm income and expand industrial base, intensive research and development of existing silk products and development of new type of high value-added silk products production technology are needed and it is urgently necessary to supply them to farmers (Ge Sang Duck et al. J Seric Entomol Sci., 53 (1), 38-43, 2015).

The matured silkworm is a stage just before the third and fifth days of soil-age and refers to a silkworm moving to find the place to stop eating and stop eating the last of the last years of age growth. It is also known that it contains a functional substance such as 1-deoxynojirimycin, which is a blood glucose lowering substance, as well as a silk protein.

However, the silkworm protein of silkworms is inferior to living silkworms because it is in a state of alienation, and it is difficult to ingest, and when it is frozen or dried, its physical properties are changed very hard, and digestion and absorption in the human body, The silkworm cocoon made from silk protein is also very soft but has a characteristic of being unable to ingest food due to its strong strength. As a typical silkworm processing technique, there is a method in which raw silkworm is immersed in hot water and boiled or boiled with steam. In this case, silkworms contained in the silkworm body together with the silkworm body can be ingested, As a result,

1-Deoxynojirimycin is a glucose analogue in which the oxygen atom of the pyranose ring, which is a multiple hydroxylated alkaloid, is substituted with an NH group, and has an activity to inhibit blood glucose lowering, antiviral and cancer cell metastasis, and its chemical derivative is utilized as a medicine have. However, 1-deoxynojirimycin is an expensive natural raw material drug, and thus it is not easily used in daily life. On the basis of reports that 1-dioxinogiamycin accumulates more in the body of silkworms feeding on mulberry trees and mulberry trees, 1-dioxinogiamycin is ingested through mulberry leaf tea or silkworm powder , Which is expected to lower blood sugar. However, 1-dioxinogiamycin has a disadvantage in that it can not be easily extracted from mulberry leaves, and in case of silkworm powder, it is difficult to ingest because of discomfort or rejection.

Korean Patent No. 10-1435187 discloses a process for producing an ODI makgeolli and Odie maklii produced by the method, and Korean Patent No. 10-1388455 discloses a process for producing ODI A method of processing a silkworm having a protein and a silkworm processed product thereof have been disclosed, and Korean Patent No. 10-1067821 discloses an odywine and a manufacturing method thereof. However, no wines have been disclosed yet, including wines containing an audi and an awakening sugar extract.

Korean Registered Patent No. 10-1435187 (Oddi makgeolli production method and Odie maklii produced by this method, registered on Aug. 21, 2014) Korean Patent No. 10-1388455 (Processing method of silkworm silk protein and silkworm silkworm product, registered on Apr. 17, 2014) Korean Registered Patent No. 10-1067821 (Odie Wines and Manufacturing Method thereof, registered on September 20, 2011)

Development of processing technology of silence for edible ingestion, J Seric Entomol Sci., 53 (1), 38-43, 2015.

It is an object of the present invention to provide a process for producing a wine containing an Audi and a silk extract and a wine produced therefrom.

The present invention

(1 step) Mixing 1000-3000 parts by weight of high-fructose syrup on the basis of 100 parts by weight of silk-blotting followed by fermentation to prepare an extract of the peritoneal sucrose;

(Step 2) A step of fermenting yeast with Saccharomyces cerevisiae with a mixture of 100 parts by weight of the extract of the snack extract prepared in the above step 1 and 200 to 400 parts by weight of the juice of the sea tangle, with Saccharomyces cerevisiae ; And

(Step 3) The chitosan oligosaccharide is added to the mixed fermented product of the silkworm sugar extract and the sesame juice prepared in the above two steps and precipitated to obtain a supernatant;

The present invention relates to a process for producing a wine comprising an extract of rosemary and an extract of rosemary.

The silencing of the one step is carried out by treating the silkworm with steam at 90 to 120 ° C and 0.5 to 1.5 atm for 15 to 30 minutes and the silting obtained from the above process is selected from hot air drying or vacuum freeze drying Dried, and then pulverized to obtain a silken pulverized product, which is mixed with high-fructose syrup.

The fermentation conditions of the above-mentioned one step are 1,000 to 3,000 parts by weight of high-fructose syrup on the basis of 100 parts by weight of silkworm, and then the mixture is once mixed for 7 to 14 days at 30 to 50 ° C / day. However, when there is no added fructose syrup or added in an amount of not more than 1000 parts by weight on the basis of 100 parts by weight of the silkworm after the above-mentioned conditions, the possibility of fungi formation is high and the content of the active ingredient contained in the final wine is low If the high fructose syrup content exceeds 3,000 parts by weight, the fructose syrup is undesirable because it becomes overgrown and the sensory quality deteriorates. In addition, when 1000 to 3000 parts by weight of high fructose syrup is mixed on the basis of 100 parts by weight of the silkworm as described above and the temperature is out of the range of 30 to 50 ° C or out of the range of 7 to 14 days, The content of the component is low, or the increase in the effect of increasing the sensory quality is not large, which is not economical.

In addition, in order to prepare an extract of the peritoneal sucrose of the above-described one step, the high fructose syrup is mixed with the silkworm, and when the sugar is used in addition to the high fructose syrup, And the sensory quality deteriorates, which is undesirable. When the oligosaccharide is mixed with the soaking, the incidence of fungi increases during extraction, which is not preferable.

In the above two steps, 200-400 parts by weight of an aqueous solution of acicular juice is mixed with 100 parts by weight of the extract of the peritonase produced in the first step, and 1 to 5 parts by weight of saccharomyces cerevisiae is added based on 100 parts by weight of the mixture It is fermented at 20 ~ 30 ℃ for 120 ~ 180 days. In addition, the saccharomyces cerevisiae used in the above process is well known as a wine yeast. Fermivin (Gist-Brocades) as a product name or a product name is an extract obtained by grinding raw fish ), Red flue (Italia), and lavin (lalvin, EC1118, Denmark), and most preferably perfume. When 200 to 400 parts by weight of oud juice is mixed with 100 parts by weight of the extract per a predetermined amount as described above, the resulting mixture exhibits an average sugar content of 20 to 25 占 rix, and when the sugar content falls outside the sugar content range, .

However, in the fermentation conditions of the yeast, when the amount of the juice to be added is not more than 200 parts by weight or more than 400 parts by weight based on 100 parts by weight of the extract, the content of the active ingredient in the final wine is low, , And the sensory quality such as flavor and aroma of the finally produced wine is lowered, which is undesirable. In addition, even when 200-400 parts by weight of the oud juice is mixed with 100 parts by weight of the extract per a predetermined amount as described above, when the fermentation is out of the fermentation condition of 20-30 ° C or out of the period of 120-180 days, yeast fermentation proceeds The production time is prolonged due to the slow speed, or the wine is maturated or the acidity becomes high, so that the taste and flavor of the finally produced wine may be deteriorated.

In addition, the third step includes a step of filtering the fermented product to remove unnecessary solids that can increase the turbidity in the wine. To this end, 100 parts by weight of the fermented product of the fermented product of the fermented bean curd refuse and the extract of the fermented bean curd refuse, 1 to 5 parts by weight of an oligosaccharide is added and the mixture is precipitated at 20 to 30 DEG C for 3 to 7 days, and then only the supernatant is obtained. However, ultrafiltration, freezing filtration, centrifugation and the like can be used to filter particles by using cotton, nylon or the like, and a known method used for filtration, alone or in a suitable combination, Can be used.

The present invention is also directed to a wine comprising an odd and silk extract prepared from the process.

The present invention relates to a process for producing a wine comprising an Audi and a silk extract and a wine produced therefrom, wherein when the wine is produced by the process of the present invention, the malodorous or salty taste of the silk is reduced and the sensory properties Can be maintained, and the function of stagnation can be reinforced, so that a wine having high functionality and high preference can be provided.

FIG. 1 is a flow chart illustrating a method of manufacturing a wine including an extract of rosemary and an extract of rosemary according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1 >

The silkworms were soaked in steam at 90 ~ 120 ℃ for 15 ~ 30 minutes at 0.5 ~ 1.5 atm, and then they were dried and finely pulverized with a blender to prepare silk crush. Then, 1000 g to 3000 g of high fructose corn syrup was added to 100 g of the above ground mash pulp as shown in the following Table 1, and the mixture was once mixed for 1 day at 30 to 50 ° C for 7 to 14 days, Examples 1-1 to 1-11 were prepared.

Condition Mixing conditions of raspberry extract Fermentation condition (G) High fructose syrup (g) Temperature (℃) Duration (days) Example 1-1 100 2000 30 7 Examples 1-2 100 2000 30 14 Example 1-3 100 2000 40 7 Examples 1-4 100 2000 40 10 Examples 1-5 100 2000 40 14 Examples 1-6 100 2000 50 7 Examples 1-7 100 2000 50 14 Examples 1-8 100 1000 30 7 Examples 1-9 100 1000 50 14 Example 1-10 100 3000 30 7 Example 1-11 100 3000 50 14

< Example  2. Audi and Nap  Containing an extract Of wine  Manufacturing>

200-400 g of an oily juice obtained by pulverizing a raw oyster (Yuyunnou village farming association) and 100 g of an extract of the silkworm sugar prepared in Example 1 were mixed under the conditions shown in Table 2 below. Then, 3 to 15 g of yeast Saccharomyces cerevisiae (fermivin) was added to 300 g of the mixture, and fermentation was carried out under the fermentation conditions shown in Table 2 below. After the fermentation, the chitosan oligosaccharide was added to the fermented product at a concentration of 1 to 5%, the mixture was allowed to settle at 25 DEG C for 7 days, and then only the supernatant was taken, .

Condition Mixing conditions of Odie and raspberry extract Fermentation condition Extract and usage (g) Oddi juice (g) Temperature (℃) Duration (days) Example 2-1 The peritectin extract of Example 1-4 100 300 20 120 Example 2-2 The peritectin extract of Example 1-4 100 300 25 120 Example 2-3 The peritectin extract of Example 1-4 100 300 25 150 Examples 2-4 The peritectin extract of Example 1-4 100 300 25 180 Example 2-5 The peritectin extract of Example 1-4 100 300 28 180 Examples 2-6 The peritectin extract of Example 1-4 100 200 20 120 Examples 2-7 The peritectin extract of Example 1-4 100 200 28 180 Examples 2-8 The peritectin extract of Example 1-4 100 400 20 120 Examples 2-9 The peritectin extract of Example 1-4 100 400 28 180 Examples 2-10 The extract of the peroxide of Example 1-1 100 300 25 150 Examples 2-11 The peritectin extract of Example 1-2 100 300 25 150 Examples 2-12 The peritectin extract of Example 1-3 100 300 25 150 Examples 2-13 The extract of the peroxide of Example 1-5 100 300 25 150 Examples 2-14 The antiperspirant extract of Examples 1-6 100 300 25 150 Examples 2-15 The peritoneal extracts of Examples 1-7 100 300 25 150 Examples 2-16 The peritoneal extracts of Examples 1-8 100 300 25 150 Examples 2-17 The antitumor extracts of Examples 1-9 100 300 25 150 Examples 2-18 An extract of the peroxide of Example 1-10 100 300 25 150 Example 2-19 The extract of the peroxide of Example 1-11 100 300 25 150

< Comparative Example  1. Compared to Nap  Preparation of sugar extract &gt;

Were prepared in the same manner as in Example 1-4, and Comparative Examples 1-1 to 1-11, which were comparative snack extracts for comparison, were obtained by referring to Table 3 below.

Condition Mixing conditions of raspberry extract Fermentation condition (G) High fructose syrup (g) Temperature (℃) Duration (days) Comparative Example 1-1 100 - - - Comparative Example 1-2 100 - 30 7 Comparative Example 1-3 100 - 50 14 Comparative Example 1-4 100 1000 - - Comparative Example 1-5 100 3000 - - Comparative Example 1-6 100 500 30 7 Comparative Example 1-7 100 500 50 14 Comparative Example 1-8 100 4000 30 7 Comparative Example 1-9 100 4000 50 14 Comparative Example 1-10 100 2000 20 14 Comparative Example 1-11 100 2000 60 7

< Comparative Example  2. Compared to Of wine  Manufacturing ①>

The same procedure as in Example 2-3 was used except that the extract solution from the silkworm was used as Comparative Examples 1-1 to 1-11 instead of Example 2-3 to prepare Comparative Comparative Examples 2-1 to 2-11 .

&Lt; Comparative Example 3: Production of comparative wines &

Comparative Examples 3-1 to 3-11, which are comparative wines, were prepared according to the same procedure as Example 2-3, with reference to Table 4 below.

Condition Mixing conditions of Odie and raspberry extract Fermentation condition Extract and usage (g) Oddi juice (g) Temperature (℃) Duration (days) Comparative Example 3-1 The peritectin extract of Example 1-4 100 300 - - Comparative Example 3-2 The peritectin extract of Example 1-4 100 - 20 120 Comparative Example 3-3 The peritectin extract of Example 1-4 100 - 30 180 Comparative Example 3-4 The peritectin extract of Example 1-4 100 100 20 120 Comparative Example 3-5 The peritectin extract of Example 1-4 100 100 28 180 Comparative Example 3-6 The peritectin extract of Example 1-4 100 500 20 120 Comparative Example 3-7 The peritectin extract of Example 1-4 100 500 28 180 Comparative Example 3-8 The peritectin extract of Example 1-4 100 300 10 180 Comparative Example 3-9 The peritectin extract of Example 1-4 100 300 40 120 Comparative Example 3-10 The peritectin extract of Example 1-4 100 300 20 240 Comparative Example 3-11 The peritectin extract of Example 1-4 100 300 30 60

< Comparative Example  4. Comparisons involving raw silkworm extract Of wine  Manufacturing>

The preparation was carried out in the same manner as in Example 1-4, except that the raw silkworm, which was not rested, was used to obtain Comparative Example 4-1 which is an extract of raw silkworm. Further, by using the above-described raw silkworm sugar extract solution in the same manner as in Example 2-3, Comparative Example 4-2, which is the comparative wine containing the raw silkworm extract, was obtained.

&Lt; Comparative Example 5 > Preparation of Comparative Wines Comprising Instant Hot Water Extract Solution &gt;

2000 g of distilled water was added to 100 g of the ground powder and the mixture was extracted at 100 캜 for 4 hours. Also, the above-mentioned latent hot-water extract solution was used to produce the same condition as that of Example 2-3, to obtain Comparative Example 5-2, which is a comparative wine containing a latent hot-water extract.

EXPERIMENTAL EXAMPLE 1 Comparison of Contents of 1-deoxynojirimycin:

The content of 1-deoxynojirimycin (active ingredient contained in the silkworm) contained in the extracts of the silkworm extract of Examples and Comparative Examples was confirmed by HPLC. Specific HPLC analysis The tides are shown in Table 5, and the results of HPLC analysis are shown in Table 6 below.

Column Unison UK-C18 (100 mm x 2 mm i.d., 3 m) Flow rate 0.4 ml / min Mobile phase A: Acetonitrile, B: 0.1% Acetic acid

0 min: 20% A, 80% B;
14 min: 38% A, 62% B;
14.1 min: 90% A, 10% B;
18 min: 90% A, 10% B;
18.1 min: 20% A, 80% B;
26 min: 20% A, 80% B;
30 min: 20% A, 80% B Injection volume 1 μl Wave length Excitation 254 nm, Emission 322 nm 열 온도 40 ℃

Condition 1-Deoxynojirimycin content (%) Example 1-1 0.095 Examples 1-2 0.097 Example 1-3 0.102 Examples 1-4 0.105 Examples 1-5 0.103 Examples 1-6 0.1 Examples 1-7 0.098 Examples 1-8 0.093 Examples 1-9 0.095 Example 1-10 0.098 Example 1-11 0.097 Comparative Example 1-1 0.015 Comparative Example 1-2 0.019 Comparative Example 1-3 0.017 Comparative Example 1-4 0.022 Comparative Example 1-5 0.021 Comparative Example 1-6 0.027 Comparative Example 1-7 0.028 Comparative Example 1-8 0.031 Comparative Example 1-9 0.03 Comparative Example 1-10 0.025 Comparative Example 1-11 0.022 Comparative Example 4-1 0.025 Comparative Example 5-1 0.037

Referring to the results shown in Table 6, in the case of Examples 1-1 to 1-11, the content of 1-deoxynojirimycin contained in the wine was 0.09% or more, I could.

However, in the preparation of the raspberry extract, the contents of 1-deoxynojirimycin contained in the extracts of Comparative Examples 1-1 to 1-3, which did not contain saccharides, were remarkably low, However, the content of 1-deoxynojirimycin was also low in Comparative Examples 1-4 to 1-11 including amounts of saccharides, extraction temperatures and periods of conditions different from the examples of the present invention.

In addition, in the case of Comparative Example 4-1 containing the saccharide extract of the raw silkworm and Comparative Example 5-1 including the hot-water extract of the silkworm, - deoxynojirimycin was found to be low.

Thus, it can be seen that the wine of the present invention can contain a large amount of the active ingredient of the silkworm, so that the wine having improved functionality can be provided.

< Experimental Example  2. Sensory test>

In order to conduct the sensory test on the wine of Example 2 of the present invention and Comparative Examples 2 to 5, 20 trained panelists were very good (7 points) for each wine using the 7 point scale method, Point) and very disliked (1 point). In Table 7, only the decimal points are shown as the average of the score of 20 people, and the color, taste, satisfaction with the fragrance, and visible effect on the overall preference degree were measured.

In the case of color, the closer to the opaque and turbid sword-red color, the lower the value (1 point), and the closer to the transparent, dark red color the higher the value (7 point). In the case of incense or flavor, the higher the number of silkworms or salty flavor, the lower the number (1 point), and the higher the reduction effect of silkworm silkworm or saliva, the higher the value (7 points).

Condition satisfaction Comprehensive preference map color incense flavor Example 2-1 6.7 6.6 6.5 6.6 Example 2-2 6.7 6.8 6.7 6.7 Example 2-3 6.8 6.8 6.7 6.8 Examples 2-4 6.6 6.8 6.7 6.7 Example 2-5 6.6 6.7 6.6 6.6 Examples 2-6 6.7 6.5 6.5 6.6 Examples 2-7 6.6 6.5 6.6 6.6 Examples 2-8 6.7 6.7 6.7 6.7 Examples 2-9 6.6 6.7 6.6 6.6 Examples 2-10 6.6 6.5 6.6 6.6 Examples 2-15 6.5 6.6 6.7 6.6 Examples 2-16 6.5 6.5 6.4 6.5 Example 2-19 6.4 6.6 6.5 6.5 Comparative Example 2-1 3.1 2.8 2.9 2.9 Comparative Example 2-2 3.0 3.1 3.0 3.0 Comparative Example 2-3 3.1 3.0 2.9 3.0 Comparative Example 2-4 4.2 4.3 4.0 4.2 Comparative Example 2-5 4.3 4.2 3.9 4.1 Comparative Example 2-6 4.4 4.3 4.3 4.3 Comparative Example 2-7 4.8 4.7 4.7 4.7 Comparative Example 2-8 4.7 4.6 4.8 4.7 Comparative Example 2-9 4.3 4.4 4.4 4.4 Comparative Example 2-10 4.6 4.5 4.3 4.5 Comparative Example 2-11 4.5 4.7 4.4 4.5 Comparative Example 3-1 2.3 2.2 2.2 2.2 Comparative Example 3-2 1.9 1.8 1.7 1.8 Comparative Example 3-3 1.8 1.7 1.7 1.7 Comparative Example 3-4 4.6 4.6 4.7 4.6 Comparative Example 3-5 4.8 4.9 4.8 4.8 Comparative Example 3-6 4.9 4.7 4.8 4.8 Comparative Example 3-7 4.7 4.6 4.6 4.6 Comparative Example 3-8 4.4 4.3 4.1 4.3 Comparative Example 3-9 4.5 4.4 4.5 4.5 Comparative Example 3-10 4.6 4.6 4.8 4.7 Comparative Example 3-11 4.5 4.5 4.5 4.5 Comparative Example 4-2 4.8 2.2 2.3 3.1 Comparative Example 5-2 4.8 2.6 2.8 3.4 7 points: very good, 4 points: normal, 1 point: very liked

With reference to the results shown in Table 7, the wines containing the olive and silk extracts of Examples 2-1 to 2-19 prepared by the method of the present invention were compared with those of Comparative Examples 2 to 5 , It was confirmed that the wine has excellent sensory quality because of its high degree of color, aroma, and taste.

In particular, in the case of Comparative Example 4-2, which is a wine containing an extract of raw silkworm as an alternative to the extract per day, and Comparative Example 5-2 which is a wine containing a hot-water extract of silkworm, And the preference was low.

Thus, it can be seen that the process of the present invention can provide a wine having improved sensory quality while containing a large amount of an active ingredient of silkworm, to produce a wine containing an Audi and a silk extract.

Claims (6)

(1 step) Mixing 1000-3000 parts by weight of high-fructose syrup on the basis of 100 parts by weight of silk-blotting followed by fermentation to prepare an extract of the peritoneal sucrose;
(Step 2) A step of fermenting yeast with Saccharomyces cerevisiae with a mixture of 100 parts by weight of the extract of the snack extract prepared in the above step 1 and 200 to 400 parts by weight of the juice of the sea tangle, with Saccharomyces cerevisiae ; And
(Step 3) The chitosan oligosaccharide is added to the mixed fermented product of the silkworm sugar extract and the sesame juice prepared in the above two steps and precipitated to obtain a supernatant;
The method of manufacturing a wine according to claim 1, The method according to claim 1,
The method of manufacturing a wine according to claim 1, wherein the silkworm of the first step is obtained by treating the raw silkworm with steam at 90 to 120 ° C and 0.5 to 1.5 atm for 15 to 30 minutes. The method according to claim 1,
The fermentation condition of the above-mentioned one step is 1000 to 3000 parts by weight of high fructose syrup on the basis of 100 parts by weight of the silkworm, and then the mixture is stirred once for one day for 7 to 14 days at 30 to 50 DEG C, A method for producing a wine comprising an extract. The method according to claim 1,
The fermentation conditions of the above two steps are as follows: 1 to 5 parts by weight of saccharomyces cerevisiae is added based on 100 parts by weight of a mixture of the mixture of the extract and the rhizome juice per beak, and the mixture is incubated at 20 to 30 DEG C for 120 to 180 days Wherein the yeast is fermented. The method according to claim 1,
The above three steps are characterized in that 1 to 5 parts by weight of chitosan oligosaccharide is added based on 100 parts by weight of the mixed fermented product of the extract and the sesame juice, and the mixture is precipitated at 20 to 30 DEG C for 3 to 7 days, &Lt; / RTI &gt; wherein the method comprises the steps of: 6. A wine comprising an orchid and a silk extract prepared by the method of any one of claims 1 to 5.

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