KR101934697B1 - Fermented liquid of yellow plum containing Perilla frutescens and method thereof - Google Patents

Abstract

The present invention relates to a fermentation broth containing sulfuric acid, comprising the steps of: 1) harvesting sulfuric acid, washing it with water, and removing moisture on the surface of the sulfuric acid; Mixing 50 parts by weight to 60 parts by weight of sugar with 100 parts by weight of the water-removed sulfur plum, adding the mixture into a fermentation vessel, and performing primary fermentation at 25 to 30 ° C for 4 to 6 days; The leaves were harvested, washed with clean water, dried to remove moisture, and then incised to prepare a chrysanthemum leaf; The first fermentation broth of the second step was mixed with the leaves of the above three stages and 10 to 15 parts by weight of sugar was sprayed on the basis of 100 parts by weight of the plum plums. Four steps to seal; A step 5) of uniformly mixing the primary fermentation broth mixed with the four-stage fermentation broth for 3 to 7 days to completely dissolve the sugar and fermenting the fermented product at 25 ° C to 30 ° C for 2 months; The fermentation broth of step 5 is separated from the dried persimmon leaf and the dried persimmon leaf, and only the fermented broth and fermented broth are transferred to a new sterilized container and then aged at room temperature for 3 to 6 months; It is expected that the fermentation broth having an improved taste and smell, lower sugar content and increased shelf life can be obtained through the seventh step of filtering and packing the aged fermented broth of Step 6 above.

Description

FIELD OF THE INVENTION [0001] The present invention relates to fermented liquor fermentation liquid containing fermented liquid of yellow plum containing perilla frutescens and method thereof,

The present invention relates to a yellow plum fermentation broth containing perilla frutescens and a process for producing the same.

Plum is a fruit of plum tree ( Prumus mune Sieb. Et Zucc.) And is a plant belonging to Rosaceae. Its origin is known as China's Sichuan province and Hubei province's mountainous area. It is an oriental endemic species distributed in warming regions of Korea, to be. Plum is delicious, it is used for food or medicinal use and it is characterized by acidity. In Korea, it is consumed by tea using concentrated liquid of plum. In Japan, various foods such as alcohol, kimchi, and jam have been developed and used (Kim, Yongduo et al., 2002).

85% of the plum ingredients are water, 10% sugar, and 5% organic acids. The plum contains a lot of organic acids such as succinic acid, citric acid, malic acid and tartaric acid. Among organic acids, citric acid content is much higher than other fruits. Citric acid helps the metabolism to turn the food into energy and dissolves the lactic acid accumulated in the muscles to relieve fatigue and promote absorption of calcium. On the other hand, pyruvic acid contained in the plum helps to detoxify the liver, and catechin acid inhibits the growth of harmful bacteria.

Plums are harvested and processed into unusually undercooked browns of fruits. However, this cyanide room contains a significant amount of cyanide compounds, especially Amygdalin. Amygdaline is a toxic substance that generates hydrocyanic acid, glucose, and benzaldehyde if hydrolyzed by nitrile glycosides contained in apricots, peaches, and plums. In the foot plum, Amygdalin is present throughout the fruit such as seeds and pulp. However, the ripe plum, the dwarf yarn, is left with only a small amount of the ingredient Amigalline in the seed, and even Amigalline remaining through sugar and fermentation is changed to eat. It is also known that sulphate chambers contain citric acid and vitamin A in an amount 2.5 times to 3.5 times higher than that in the browning room.

The plum fermentation broth, which is widely used as plum processed product in Korea, is not fermented by fermentation control, and the ratio of sugar is added from 100% to 120% of the amount of plum to prevent abnormal expression and decay, It is a plum extract in the form of sugar leaching at room temperature. The fermentation broth produced by this manufacturing method has a high sugar content and can cause controversy of the fermentation of the fermentation broth (Yoon, Jeong-Ran, 2011).

Perilla frutescens ( Perilla frutescens ) is an annual plant belonging to the family Lamiaceae. It is originated in China, and it is eaten as an herb that is planted by spraying in the spring. The stem is square and has coarse hairs. The leaf has a long stem and the edge has a serrated shape. Lobules are dried leaves and tails of other plants belonging to the Libiatea and other related plants.

The main components of the herb are perillaldehyde, α-limonene and α-pinene. Anthocyanin, sterin, vitamin K, niacin, Potassium, iron, magnesium, and zinc, and the seeds include linolic, stearic, palmitic acid, and the like. It has been known to have pharmacological actions of sweating, fever, seizure, and analgesia (Han DS, et al., 1994). The lobular juice made by grinding lobules, which is the leaf of the lobster, greatly affects the number and quality of neutrophilic leukocytes and macrophages in the inflammation site and enhances the ability to colonize and activate vascular endothelial cell adhesion, . In addition, the lyophilized juice is useful for the treatment of inflammatory skin diseases (Kim SN, et al., 2006), and its extract has antimicrobial activity against Streptococcus phyogenes (Lee ES, et al., 2005 ) Were reported.

Accordingly, the present inventors have completed the present invention by preparing a sulfuric acid fermentation broth which is fermented together with a fermenter in the process of producing a fermentation broth of sulfur, thereby improving the taste and aroma of the fermentation broth and increasing the shelf life while reducing the sugar content.

As a prior art, Korean Patent Registration No. 0443573 discloses a method for producing a fermentation broth of a plum, however, there is no mention of a composition for adding a fermenter, which is different from that of the present invention. Korean Patent Registration No. 1363521 discloses a method for manufacturing a plum solution. However, in order to shorten the manufacturing time, a heating process is performed, and the configuration of the present invention is different from that of the present invention. Korean Patent No. 0891440 discloses a mixture of an extract of Lycoris chejuensis and a plum extract, but differs from that of the present invention in that the extract of plum and chrysanthemum is simply mixed using an extraction method which is not a fermentation method of the present invention.

Korean Registered Patent No. 0443573, Method of producing plum fermentation broth, registered on July 28, 2004. Korean Registered Patent No. 1363521, Method for manufacturing plum liquor, registered on February 10, 2014. Korean Registered Patent No. 0891440, a mixture of chrysanthemum extract and plum extract to help lower cholesterol content in blood, registered on March 26, 2009.

Kim, Yongduo et al., Changes in cyanide compounds of plum cultivars and harvest date and processed plum products, Korean Journal of Food Science and Technology, 9, 42-45, 2002. Yoon, Jeong-Ran, Comparison of Components of Plum Fermented Liquor with Different Concentrations of Varieties and Sugars, Myongji University School of Food Industry Master's Thesis, 2011. Hwang, Jae - Young, Health Functionality of Plum, Korean Food Science Society, 38, 112-119, 2005. Han D.S., et al., Studies on cytotoxicity and antitumor activity of Perilla frutescens, Kor. J. Pharmacogn., 25 (3), 249-257,1994. Kim S.N., et al., Effect of inflammatory-cytokines production inhibition and analgesic activity of Perilla Frutescens Extracts, Korean J. Oriental Physiology and Pathology, 20 (2), 414-419, 2006. Lee E. S., et al., Growth inhibition of Perilla frutescens var. acuta extract, Kor. J. Herbology, 20 (2), 83-89, 2005.

It is an object of the present invention to provide a yellow plum fermentation broth containing Perilla frutescens and a process for producing the same.

The present invention relates to a sulfur fermentation broth containing a fermentation broth and a method for producing the fermentation broth. The fermentation broth comprises a first step of harvesting the sulfur plum, washing with water and removing moisture on the surface of the sulfur plum; Mixing 50 parts by weight to 60 parts by weight of sugar with 100 parts by weight of the water-removed sulfur plum, adding the mixture into a fermentation vessel, and performing primary fermentation at 25 to 30 ° C for 4 to 6 days; The leaves were harvested, washed with clean water, dried to remove moisture, and then incised to prepare a chrysanthemum leaf; The first fermentation broth of the second step was mixed with the leaves of the above three stages and 10 to 15 parts by weight of sugar was sprayed on the basis of 100 parts by weight of the plum plums. Four steps to seal; A step 5) of uniformly mixing the primary fermentation broth mixed with the four-stage fermentation broth for 3 to 7 days to completely dissolve the sugar and fermenting the fermented product at 25 ° C to 30 ° C for 2 months; The fermentation broth of step 5 is separated from the dried persimmon leaf and the dried persimmon leaf, and only the fermented broth and fermented broth are transferred to a new sterilized container and then aged at room temperature for 3 to 6 months; And filtering the aged fermentation broth of step 6 and packaging the fermented broth.

The sperm yarn may be a yellowish ripe plum, which may be a sulfur plum without amygdalin, a toxic component of plum.

The sugar may be a raw sugar, a white sugar, a sulfur sugar, a brown sugar and an oligosaccharide.

The decorator may be a blade of a charger.

The leaves of the cooker may be the baby leaf.

The leaves of the four stages may be mixed in an amount of 3 to 10 parts by weight based on 100 parts by weight of the sulfur plum.

Hereinafter, the present invention will be described in detail.

The sulfuric acid fermentation broth containing the granulator of the present invention is obtained by mixing the granulator and the sulfur plum and then fermenting them together.

The sperm yarn has a round shape and can be used in June with a scented plum with a good flavor and a yellow color. At this time, the dulm yarn is characterized by having no poison ingredient of amygdalin in the plum, 2.5 times higher in citric acid content than the browning room, and 3.5 times higher in vitamin A content.

The above-described cooker can be used as a leaf of a chrysanthemum and can be dyed in red color by anthocyanin of the chrysanthemum leaves. In addition, through the simultaneous fermentation of cherry leaves and sulfur plum, the active ingredients of the chrysanthemum can be contained in the fermentation broth and the functional effect of the chrysanthemum can be added to the fermentation broth. The functional efficacy of the chrysanthemum can be the stability of storage through antibacterial and sterilizing activity.

The sugar can extract the active ingredient and water from the sulfur plum by osmotic pressure and can be used as food for microorganisms.

The sugar may be selected from a raw sugar, a white sugar, a sulfur sugar, a brown sugar and an oligosaccharide. Preferably it is a raw sugar.

The total weight of the sugar added in the steps 2 and 5 may be 60 to 75 parts by weight based on 100 parts by weight of the sulfur plum. When the sugar content is less than 60 parts by weight, the fermentation speed is very high. When the fermentation temperature is high, the fermentation may be excessive. When the sugar content is more than 75 parts by weight, fermentation is not likely to occur and sugar content is increased.

The above-mentioned three-stage leaves are cut so as to have a width and a length of about 0.3 cm to 0.5 cm, or are hand-kneaded so that the red pigment of the chrysanthemum leaves can sufficiently come out.

When mixing the primary fermentation broth with the primary fermentation broth in the above step 4, the fermentation broth can be well mixed to dissolve the sugar that has not been completely dissolved in the primary fermentation.

In the step 4, the filling material may be corrupted due to contact with the air because the self-lobes and the sulfur plums are raised on the top, and the material may not be uniformly fermented.

The mixing of the primary fermentation broth obtained by mixing the primary fermentation broth in the above step 5 for 3 days to 7 days means that when the sugar sprayed in the above step 4 is not sufficiently dissolved, the fermentation is caused by alcohol fermentation As well as to prevent inhomogeneity of the taste of the fermentation broth due to the undissolved sugar. In addition, the fermentation rate can be promoted by sufficiently supplying oxygen in the process of mixing the fermentation broth.

In the secondary fermentation broth of step 6 above, separating the leaves from the leaves of Guanxi japonica and the dried persimmon can be separated by using cotton or cloth. At this time, if the leaves of Chachoji and leaves of Huangmisu are not completely separated and remain in the fermentation broth, the fermentation of sulfur plum flesh may continue to bubble or deteriorate during aging for 6 months or more.

The present invention relates to a fermentation broth containing sulfuric acid, comprising the steps of: 1) harvesting sulfuric acid, washing it with water, and removing moisture on the surface of the sulfuric acid; Mixing 50 parts by weight to 60 parts by weight of sugar with 100 parts by weight of the water-removed sulfur plum, adding the mixture into a fermentation vessel, and performing primary fermentation at 25 to 30 ° C for 4 to 6 days; The leaves were harvested, washed with clean water, dried to remove moisture, and then incised to prepare a chrysanthemum leaf; The first fermentation broth of the second step was mixed with the leaves of the above three stages and 10 to 15 parts by weight of sugar was sprayed on the basis of 100 parts by weight of the plum plums. Four steps to seal; A step 5) of uniformly mixing the primary fermentation broth mixed with the four-stage fermentation broth for 3 to 7 days to completely dissolve the sugar and fermenting the fermented product at 25 ° C to 30 ° C for 2 months; The fermentation broth of step 5 is separated from the dried persimmon leaf and the dried persimmon leaf, and only the fermented broth and fermented broth are transferred to a new sterilized container and then aged at room temperature for 3 to 6 months; And filtering the aged fermentation broth of Step 6 and packaging it.

The fermented liquor fermentation broth containing the crude fermented liquor produced through the above method is easier to ingest and tender than the conventional fermented liquor because of its soft taste and flavor, has a low sugar content and is dyed red by the pigment of the lobster leaves, . The storage stability due to the antibacterial and bactericidal activity of the extractor is increased and a fermentation broth containing citric acid, vitamins, potassium and anthocyanin, which are effective components of the extractor, can be obtained.

FIG. 1 shows a process for producing a fermentation broth containing sulfuric acid.

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. Including Yellow plum  Preparation of fermentation broth>

In the present invention, the female lobes, which are the leaves of the chrysanthemum, were used.

The plum was ripened and the green light disappeared. The yellow ripe plum was harvested, washed with water, and then rescued to remove moisture on the surface of plum. The plum lobes were cleaned with water, dried and removed moisture, Was 0.5 cm.

100 parts by weight of sulfur-removed mulberry was mixed with 60 parts by weight of raw sugar, which is unpurified sugar, and the mixture was put into a fermentation vessel and subjected to primary fermentation at 25 ° C to 30 ° C for 5 days. 5 parts by weight of the incised lobules were added to the primary fermented fermentation broth of the fermentation broth, and the mixture was thoroughly stirred to mix the lobules and the undissolved raw sugar uniformly during the first fermentation period. 10 parts by weight of the raw sugar was sprayed on the upper part of the primary fermentation broth based on 100 parts by weight of the sulfur plum, and the mixture was pressed with a filling material so as not to float again, and then subjected to secondary fermentation for 2 months. At this time, the fermentation broth was stirred once a day for 7 days after sealing to completely dissolve the raw sugar. After the second fermentation, the fermentation broth was separated to obtain a fermentation broth, and the fermented broth was aged at room temperature for 6 months to prepare a fermented broth containing the fermented broth.

<Comparative Example 1> Preparation of fermentation broth of sulfur plum>

Sulfuric plums were harvested, washed with water and then rescued to remove moisture from the surface of the plum. 100 parts by weight of sugar was added to 100 parts by weight of the sulfur mums from which moisture had been removed, followed by primary fermentation for 2 months. After the first fermentation, the fermentation broth was separated and the fermentation broth was obtained. The obtained fermentation broth was matured at room temperature for 6 months to prepare a fermented broth fermentation broth.

&Lt; Comparative Example 2 >

A chewing gum fermentation broth to be a comparison subject was prepared in the same manner as in Comparative Example 1 using a browning chamber.

< Comparative Example  3. Lobular leaf  Mixed extract Yellow plum  Preparation of fermentation broth>

In order to prepare a fermentation broth in which a leaf liquor was mixed with a leaf liquor extract, a fermentation broth of Sulfuricum was prepared in the same manner as in Comparative Example 1, and the leaf extract was mixed in the process. At this time, true lobes were used as the child lobes.

The leaf lobule extract was washed with water to remove water, and 10 parts by weight of the sun salt was uniformly mixed with 100 parts by weight of the self-lobes. The mixture was salted for 30 minutes, rinsed in water, and water was removed from the surface. Then, the lobular leaf was rubbed for washing for 20 minutes to extract red leaf lobular leaf extract. The extracted leaf liquor extract solution was mixed with 10 parts by weight of the sperm yarn based on 100 parts by weight of the sulfur plum, and the mixture was firstly fermented for 2 months. After the first fermentation, the fermentation broth was removed from the fermentation broth and aged at room temperature for 6 months.

<Experimental Example 1: Sensory evaluation of plum fermentation broth>

Sensory evaluation was performed to compare the taste, flavor and color of the fermented broth with respect to the presence or absence of leaflets and leaf sugar contents.

The flavor, taste and color of the fermented broth of Example 1 and Comparative Example 1 to Comparative Example 3 were identified to 50 adult males and females by the 5-point spot method. The evaluation criteria are listed as [5 points: very good, 4 points: good, 3 points: normal, 2 points: slightly bad, 1 point: very bad] and the average values are shown in Table 1 below.

Fermented liquid of plum Condition flavor incense color Example 1 Containing a vessel
Fermented liquid of sulfur plum 4.5 4.2 4.2 Comparative Example 1 Fermented liquid of sulfur plum 3.8 3.9 3.6 Comparative Example 2 Fermentation broth 3.3 3.7 3.7 Comparative Example 3 Sulfuricum fermentation broth 3.6 3.7 4.0

Referring to Table 1, it was confirmed that the sulfuric acid fermentation broth containing the extractor of the present invention was superior to the plum fermentation broths of Comparative Examples 1 to 3 in terms of taste, flavor and color.

The fermentation broth containing sulfuric acid fermentation broth containing the granulator of Example 1 was mostly excellent and excellent. The amount of added sugar was smaller than that of conventional fermented liquor, and the excess sweetness was reduced. The color was dyed red by chrysanthemum (Liliaceae) and it was evaluated as good color preference. On the other hand, the sulfuric acid fermentation broth of Comparative Example 1 was evaluated to have a good taste, and the fragrance of the fermented liquor was similar to that of peach, and the color of the fermented liquor was generally evaluated to be slightly cloudy There was some good evaluation. The fermentation broth of Comparative Example 2 had characteristics of general fermentation broth fermentation broth, and it was supposed to be diluted with water because it was very sweet. It was comparatively satisfactory but it was evaluated to cause rejection due to the unique flavor of the pickles rather than the original flavor of plum , And the color was clear dark brown, and there were many evaluations that it was good in the normal. In the case of the fermentation broth of Sulfur plum mixed with the Eucalyptus extract of Comparative Example 3, the taste and flavor were evaluated to be lower than that of the fermentation broth containing the fermentation broth of Example 1. This is because, in the case of Example 1, open lobes were used as a chopping machine, and it was considered that the taste and smell were mixed together when the yellow plums were fermented together, so that the softness was felt during ingestion. Particularly, there was some negative evaluation by adding some salty taste to the sour and sweet sulfur plum fermentation broth by the salt-extracted true leaf extract of Comparative Example 3. [

<Experimental Example 2> Comparison of sugar content of the fermented broth of plum>

The sugar content of the fermentation broth of Example 1 and Comparative Example 1 to Comparative Example 3 was measured. The sugar content was measured using RefractometerPAL-3TokyoJapan (Ataga Co. Ltd), and 0 point was added to distilled water at room temperature. 0.3 mL of the fermentation solution was dispensed into the prism measurement portion for 2 minutes. The measurement was repeated three times for each fermentation solution, and the results are shown in Table 2.

Fermented liquid of plum Condition Sugar content
(Bricks, brix) Example 1 Sulfuricum fermentation broth 41.7 ± 0.05 Comparative Example 1 Fermented liquid of sulfur plum 53.4 ± 0.05 Comparative Example 2 Fermentation broth 53.1 ± 0.1 Comparative Example 3 Sulfuricum fermentation broth 52.4 ± 0.15

As can be seen from the above Table 2, the sugar content of the fermentation broth was lower in the fermentation broth containing sulfuric acid fermentation broth of Example 1 containing less sugar than the fermentation broths of Comparative Example 1 to Comparative Example 3. [

Accordingly, it is considered that the ingestion of the fermentation broth containing sulfuric acid fermentation broth of the present invention having a low sugar content can solve the problem of excessive sugar consumption by the fermentation broth having a high sugar content.

EXPERIMENTAL EXAMPLE 3. Confirmation of storage stability of a fermented broth of a plum.

To confirm the difference in the storage time of the fermentation broth of Example 1 and Comparative Example 1 to Comparative Example 3, each plum fermentation broth was stored at room temperature to confirm whether or not it was corroded during the storage period. At this time, whether or not to judge corruption was based on microbial propagation through visual observation.

As a result of observation for 18 months, it was found that the harmful microorganisms began to breed in about 12 months in the case of the fermented broth of Comparative Example 1 to Comparative Example 2, while the fermented broth fermented broth containing the fermented broth of Example 1 of the present invention had a sugar content It was confirmed that the harmful microorganisms did not proliferate even after 18 months even though they were lower than those of Comparative Examples 1 to 2. In the case of Comparative Example 3, it was confirmed that the storage stability was affected by the amount of the self-leaf extract.

As a result, it was found that the sulfuric acid fermentation broth containing the granulator of the present invention was prevented from corruption despite the low sugar content due to the mixing of the granulator, and the storage period at room temperature was at least 18 months.

<Experimental Example 4> Confirmation of Contents of Anthocyanin,

The content of anthocyanin, which is a component of the main component, was measured from the fermentation broth of Example 1, Comparative Example 1 and Comparative Example 2. In the case of Comparative Example 3, the content of anthocyanin was varied depending on the amount of the extract of the baby leaf extract added with the baby leaf extract.

The anthocyanin content measurement was carried out in a buffer solution containing 0.2 M potassium chloride (KCl) and 0.2 M hydrogen chloride in 0.1 g of the lyophilized sample obtained by concentrating the fermentation broth of Example 1, Comparative Example 1 and Comparative Example 2 under reduced pressure And buffer solution 2 (pH 4.5) containing 0.2 M potassium phosphate and 0.1 M citric acid were mixed and dissolved in 2 ml portions. Nm absorbance was measured. Using the measured absorbance, the total anthocyanin content was calculated on the basis of the following equation, and the results are shown in Table 3. At this time, the total anthocyanin content was based on cyanidin-3-glucoside.

Fermented liquid of plum Condition Anthocyanin (mg / 100g) Example 1 Containing a vessel
Fermented liquid of sulfur plum 51 Comparative Example 1 Fermented liquid of sulfur plum 0 Comparative Example 2 Fermentation broth 0

As can be seen from the above Table 3, the plum fermentation broth of Comparative Example 1 and Comparative Example 2 contained little anthocyanin, whereas the fermentation broth containing the granule of Example 1 contained a large amount of anthocyanin.

Thus, it was predicted that the efficacy of the fermented liquor containing fermented milk of the present invention was increased because the effective components of the fermented liquor were included in the fermented liquor.

< Experimental Example  5. Of the fermentation broth Amigalline  Checking content>

Amidualin amounts of the fermentation broth of Example 1, Comparative Example 1 and Comparative Example 2 were measured. 1 ml of each of the fermented broth and 9 ml of the third distilled water were mixed and diluted 10-fold. Then, 20 μl of a sample passed through a 0.45 μm PVDF syringe filter was injected to obtain an acetonitrile / water concentration gradient (5:95 → 10:90 [ (column type: Agilent eclipse plus C18, column size: 250 × 4.6 mm, UV detection: 215 nm) under the conditions of high-performance liquid chromatography (HPLC: v: v) The results are shown in Table 4.

Fermented liquid of plum Condition Amigralin (mg / ml) Example 1 Sulfuricum fermentation broth N.D. Comparative Example 1 Fermentation broth 0.14 ± 0.004 Comparative Example 2 Fermented liquid of sulfur plum N.D.

Amiagdaline was not detected in the sulfuric acid fermentation broth of Example 1 and the sulfuric acid fermentation broth of Comparative Example 2. Amidualin of 0.14 ± 0.004 mg / ml was detected in the browning fermentation broth of Comparative Example 1.

As a result, when amigalline was decomposed by enzyme, a toxic substance such as hydrogen cyanide (HCN, cleansing) was generated and toxic was observed and there was controversial harm to the cheongmiljil. However, amygdalin was not detected in the fermented product made from ripe chelate, Is expected to disappear.

Claims (6)

The first step of harvesting the sulfur plum, washing it with water, and then removing moisture on the surface of the sulfur plum;
Adding 50 parts by weight to 60 parts by weight of sugar to 100 parts by weight of the sulfurized mums from which the first stage moisture has been removed, adding the mixture to a fermentation vessel, and performing a primary fermentation at 25 ° C to 30 ° C for 4 days to 6 days;
The leaves were harvested, washed with clean water, dried to remove moisture, and then incised to prepare a chrysanthemum leaf;
The first fermentation broth of Step 2 was mixed with the leaves of the above three stages, and 10 to 15 parts by weight of sugar was sprayed on the basis of 100 parts by weight of the plum plums. Then, Four steps to seal;
A step 5) of uniformly mixing the primary fermentation broth mixed with the four-stage fermentation broth for 3 to 7 days to completely dissolve the sugar and fermenting the fermented product at 25 ° C to 30 ° C for 2 months;
The fermentation broth of step 5 is separated from the dried persimmon leaf and the dried persimmon leaf, and only the fermented broth and fermented broth are transferred to a new sterilized container and then aged at room temperature for 3 to 6 months;
7) filtering and aging the aged fermentation broth of step 6);
Wherein the sugar content is low and the shelf life is increased. The method according to claim 1,
Wherein the sperm yarn is a yellowish ripe plum, and a sulfur plum which is free of amygdalin, which is a toxic component of plum, is used. The method according to claim 1,
Wherein the sugar is selected from a raw sugar, a white sugar, a sulfur sugar and a brown sugar. The method according to claim 1,
The fermented liquid of the fermentation broth according to any one of claims 1 to 3, wherein the granulator is a blade of a granulator. 5. The method of claim 4,
Wherein the leaf of the cooker is a calyx lobule. The method according to claim 1,
The fermented broth according to any one of claims 1 to 3, wherein the leaves of the four stages are 3 to 10 parts by weight based on 100 parts by weight of the sulfur plum.

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