KR102065396B1 - Method for Manufacturing Drink Containing Mineral Ingredient - Google Patents

Abstract

The present invention relates to a method for manufacturing a mineral beverage, wherein the beverage is manufactured by mixing a mineral-containing drinking water in a mixture of honey and sesame oil, is beneficial to human health, and does not cause sediment or layer separation during storage. The mineral-containing beverage manufactured by the method of the present invention contains a balance of useful components including minerals and inorganic substances, which can be efficiently absorbed by the human body, and is excellent in antioxidant and antibacterial function, thereby capable of being stored for a long time, and the long-term storage does not cause sediment and layer separation, thereby having excellent commerciality.

Description

Method for Manufacturing Drink Containing Mineral Ingredient

The present invention is prepared by mixing drinking water containing minerals in a mixture of honey and sesame oil, and relates to a method for producing a mineral beverage which is beneficial to human health and does not cause sediment or layer separation during storage.

Commercially sold beverages are generally for quenching thirst or to taste, including bottled water, soft drinks, alcoholic beverages, fruit drinks, coffee drinks, etc. These drinks contain carbon dioxide and have a cool, tangy taste. Most people add caffeine, flavors, colors, and sugars to stimulate the taste of consumers.

However, these conventional beverages do not have beneficial properties to the human body except simply replenishing water and electrolytes, and adding addictive caffeine or sugar to give irritating taste, not only harms the health of the intake, but also the sugar content. It can also be a cause of deterioration in health, such as hurting children's teeth.

As the recent well-being trend and the demand level of consumers' favorite foods increase, the beverage market is shifting from chemical drinks to natural drinks.For example, various plant extract drinks, herbal extract drinks, vitamin drinks, minerals Beverages with preferences and functionalities, such as beverages, are being released.

The human body needs minerals such as sodium, calcium, magnesium, potassium, selenium, and germanium as well as basic nutrients such as protein, carbohydrates, fats and vitamins, which are the three major elements of nutrition. Intake of high-fat foods rich in vitamin-rich fruit foods are particularly high in mineral deficiency, and the lack of minerals will cause various diseases in the human body.

Therefore, there is a demand for the development of a health drink to supplement the mineral components to the human body to help prevent various diseases and health.

Accordingly, Korean Laid-Open Patent Publication No. 2005-0106631 proposes a health drink containing mineral water containing germanium and selenium, and mineral water (germanium, selenium, fluorine, iron, zinc, calcium, magnesium, sodium, potassium, silicon and May contain various minerals including germanium and selenium for humans, including aluminum), herbal extracts, mushroom extracts, vitamins and other additives (sugar, salt, honey, citric acid, amino acids, sweeteners or flavors) .

In addition, Korean Patent Publication No. 2011-0114362 discloses a functional beverage composition in which chlorella powder and additives (grapefruit extract, honey, polydextrose, citric acid, steviten fresh) are mixed with desalted deep sea water. It can ingest various minerals rich in chlorella, and useful ingredients such as chlorophyll, beta-carotene, and lutein in chlorella can be added to beverages to help promote health.

However, if the beverage is settled for a long time, minerals contained in the beverage are easily precipitated, and when sugar is added for sweetness, it causes obesity and adult diseases. In particular, when stored refrigerated in order to cool the drink, honey crystals are promoted to increase the amount of precipitates, so there is a disadvantage in that the commerciality as a drink is lowered.

The present invention is to solve the above problems, it is to provide a method for preparing a beverage containing minerals in the beverage and to prevent the precipitation of minerals and honey even if stored for a long time containing honey instead of sugar in order to sweeten. .

In order to solve the above problems, the present invention is to prepare a honey gel by mixing 80 ~ 120 parts by weight of sesame oil to 100 parts by weight of honey and stirring at 35 ~ 45 ℃; Stirring the honey gel at a temperature of 60 to 70 ° C. for 10 to 20 minutes in a bath; Preparing drinking water containing minerals by mixing 3-10 parts by weight of anionic colloidal minerals extracted from plants with 100 parts by weight of drinking water; Preparing a first mixture by mixing 5-50 wt% of the honey gel stirred in the bath with 50-95 wt% of the mineral-containing drinking water; 10-20% by weight of anionic colloidal minerals extracted from plants, 1-5% by weight of rice bran, 1-5% by weight of sugar, 1-3% by weight of loquat, 0.5-3.0% by weight of pomegranate, 0.1-2.0% by weight of pomegranate % And grape powder from 0.1 to 2.0% by weight with 60 to 80% by weight of water to prepare a second mixture; Inoculating the second mixture with lactic acid bacteria and yeast and fermentation at room temperature for 20 to 25 days to prepare a fermentation broth; Heating and inactivating the fermentation broth; And mixing 20 to 40 parts by weight of the inactivated fermentation broth to 100 parts by weight of the first mixture.

At this time, it is preferable to add 1 to 5 parts by weight of polysorbate based on 100 parts by weight of honey when preparing the honey gel.

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In addition, at least one selected from the group consisting of silicon, iron, calcium, magnesium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron and molybdenum mixed with minerals or fermentation broth prepared in the drinking water. Preferably, the mineral mixed with the drinking water or the mineral used for preparing the fermentation broth is preferably an anionic colloidal mineral extracted from a plant.

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The mineral-containing beverage prepared by the method of the present invention contains a balanced amount of useful components including minerals and minerals, which can be efficiently absorbed by the human body, and is excellent in antioxidant and antibacterial functions, allowing for long-term storage and sediment and There is no layer separation phenomenon, so it is highly commercial.

In the present invention, a honey gel is prepared by mixing honey and sesame oil, and then the honey gel is dissolved in drinking water containing minerals to prepare a beverage containing mineral components.

Honey is composed of glucose and fructose, which can be absorbed immediately without undergoing digestion, and is changed into a state that is easily digested by bees in the process of being collected and transported from flowers. Minerals contained in honey are effective in removing cholesterol, keeping the blood alkaline and activating the intestines to prevent adult diseases such as high blood pressure.

Honey has a sweetness that eliminates the need to add a separate chemical sweetener, such as sugar, and antioxidants and potent antiseptics improve the shelf life of beverages, as well as sources of honey (acacia, chestnut, birch, rapeseed, buckwheat). Etc.), the taste and aroma of the collection source may be added to the beverage.

However, honey crystallizes according to the composition of sugar (glucose and fructose) and wheat source (flower), and it is easy to crystallize when glucose is contained more than fructose, when the temperature is 15 ° C or below, or when pollen is mixed.

Therefore, when honey is dissolved in water and stored for a long time like a drink, particles are formed due to the crystallization of honey, and the honey particles are aggregated and precipitated. Particularly, refrigerated storage promotes honey crystallization and increases sediment generation. Degrades.

In order to solve this problem, the present invention first prepares a honey gel by mixing sesame oil with honey, and sesame oil contains lecithin, which is a natural emulsifier, so that the honey particles are dispersed in sesame oil in the honey gel and do not partially crystallize. In addition, when the honey gel is dissolved in water, the dispersed honey particles are stabilized so that they do not aggregate again in water so that no precipitate is generated.

Sesame oil is oil squeezed after squeezing sesame seeds. It has a distinctive flavor and contains about 80% unsaturated fatty acids such as linolenic acid.It prevents vascular disease and arteriosclerosis by inhibiting bad cholesterol LDL. It contains antioxidants sesamol, sesamolin, sesaminol, and sesamine, which increase the shelf life of beverages.

Black sesame seeds (black sesame seeds) of sesame oil, which is a raw material of sesame oil, have a particularly high content of lecithin, so it is more preferable to use sesame oil milked with black sesame as sesame oil.

First, 80 to 120 parts by weight of sesame oil is mixed with 100 parts of honey and stirred at 35 to 45 ° C. to prepare a honey gel. When honey and sesame oil are stirred in the temperature range, a disperse phase of honey particles is formed. It maintains a colloidal state in the form of dispersion in the dispersion medium of sesame oil, and since the mixing ratio between the dispersed phase and the dispersion medium is not large, the gel is closer to the gel than the sol.

Since honey is sticky and sesame oil has the ability to form a film on the surface of the particles, the honey gel has a form in which the oil film of sesame oil is surrounded on the surface of the honey particles, and the honey particles and the membrane are bound to each other and mixed with mineral water containing drinking water. Then, the lecithin contained in sesame oil emulsifies and disperse the honey particles surrounded by the oil film in water to prevent the sedimentation of honey particles. Also, the lecithin forms an oil film and disperses the remaining sesame oil in water to layer sesame oil and water. Since it is not separated, it is possible to prevent the oil component from floating on the surface of the beverage to lower the commerciality.

When the beverage of the present invention is stored for a long time, the oil film on the surface of the honey particles melts in water, and the honey particles and sesame oil may be separated, and in this case, the honey particles may aggregate and precipitate with each other. In order to reduce the moisture by stirring the honey gel in a bath for 10 to 20 minutes at a temperature of 60 ~ 70 ℃.

As the moisture of the honey gel decreases, the oil film binds more tightly to the surface of the honey particles and the oil film becomes denser, so the honey particles are protected by the oil film capsules. It protects against and the like, so that the deterioration of honey, which is mixed with drinking water in the beverage and lowered in concentration, is prevented, thereby increasing the shelf life of the beverage.

If the bath temperature and time is less than 60 ℃ and 10 minutes, water removal is not enough, and if the temperature exceeds 70 ℃ and 20 minutes, useful components of honey and sesame oil may be destroyed, and honey and sesame oil do not burn or deteriorate when heated in a bath. .

In order to further prevent precipitation of honey and sedimentation of sesame oil during storage of the beverage, it is preferable to add polysorbate when preparing the honey gel, and 1 to 5 parts by weight of polysorbate based on 100 parts by weight of honey is added. More preferably.

Polysorbate is a polyoxyethylene higher aliphatic alcohol in which ethylene oxide is bonded to sorbitan fatty acid ester, which is a kind of nonionic surfactant, and according to the number of polyoxyethylene groups and the difference in fatty acid, polysorbate 20 (monola) Uric acid), 40 (monopalmitic acid), 60 (monostearic acid), 65 (tristearic acid), and 80 (monooleic acid).

Polysorbate uniformly disperses liquids or solids that do not mix well with each other in the liquid, and acts as an emulsifier and stabilizer, and polysorbate 80 is odorless and transparent when dissolved in water in the polysorbate. Most advantageous for the application.

Next, prepare drinking water containing minerals by mixing 3 to 10 parts by weight of minerals with 100 parts by weight of drinking water.

Minerals mixed in the present invention means inorganic nutrients to help human health and prevent various diseases, silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron, molybdenum, etc. It is preferable that it consists of.

The commercialized minerals can be classified into metallic elemental minerals, chelated minerals and colloidal minerals. The metallic minerals are extracted from minerals and are about 1 μm in size and are electrically cationic. The absorption rate of the human body is about 8-12%, and the chelate mineral is a form in which the metallic mineral is wrapped with amino acids, enzymes, proteins, etc. in order to absorb more metallic minerals, and the human absorption rate increases to 40-60%. It is a vegetable mineral obtained through the method of extracting minerals absorbed from the ground by plants. The particle size is about 1 nm, maintains colloidal state, and has an anion electrically.

Therefore, as a mineral used in the present invention, a vegetable colloidal mineral having excellent water absorption is preferable, and the finer the particle size of the mineral, the higher the absorption rate of the human body and the antibacterial activity, thereby providing an effect of increasing the shelf life of the beverage.

Next, a beverage containing mineral components is prepared by mixing 5-50 wt% of the honey gel with 50-95 wt% of the mineral-containing drinking water.

The mineral drink is mineral, honey. Sesame oil ingredients have antioxidant and antimicrobial effects to increase the shelf life of beverages, remove cholesterol to prevent adult diseases, and show useful efficacy as health functional drinks due to human useful ingredients contained in each ingredient.

In order to further improve the nutritional balance and functionality of the mineral drink prepared above, fermentation broth fermented with lactic acid bacteria and yeast minerals and plants may be added to the beverage.

The fermentation broth is 10 to 20% by weight of mineral, 1 to 5% by weight of rice bran, 1 to 5% by weight of sugar, 1 to 3% by weight of loquat, 0.5 to 3.0% by weight of pomegranate, 0.1 to 2.0% of pomegranate powder. % And grape powder of 0.1-2.0% by weight is mixed with 60-80% by weight of water and inoculated with lactic acid bacteria and yeast is prepared by fermentation at room temperature for 20-25 days.

Minerals of the fermentation broth are the same minerals used for the preparation of drinking water containing the minerals, and are preferably colloidal minerals, and the trees are crushed or ground powders of leaves, stems, and roots of trees. It may be in the form of filtered hot water extract and boiled in powder, the powders are dried and ground fruit.

Sugar serves as a food for lactic acid bacteria and yeast microorganisms, and it is preferable to use molasses produced as a by-product when producing sugar as sugar, and unlike sugar, molasses contains minerals and polysaccharides. (Fibers, etc.), microorganisms are slow to use polysaccharides.

Therefore, sugar is suitable for short-term fermentation and molasses is suitable for long-term fermentation because microorganisms are readily and quickly available. Therefore, it is desirable to allow the fermentation broth to contain minerals contained in molasses at the same time. Do.

The lactic acid bacteria and yeast are anaerobic fermentation of a mixture of minerals and various plants by the sugar as a nutrient, the organic colloids of plants by the lactic acid fermentation and alcohol fermentation of lactic acid bacteria and yeast, lactic acid and alcohol are produced, the vegetable colloid contained in the plant Mineral components are separated and eluted in water.

The lactic acid bacteria may be used any lactic acid bacteria that can be used in conventional lactic acid bacteria fermentation, Lactobacillus casei ( Lactobacillus casei ), Lactobacillus acidophilus ( lactobacillus acidophilus ), Lactobacillus brevis ( Lactobacillus brevis ), One or two or more kinds of Lactobacillus lactis may be used.

The yeast may be used Saccharomyces strain ( Saccharomyces ) and Saccharomyces fermented at room temperature ( Saccharomyces cerevisiae ) strain is preferably used, and the sugar is fermented and separated into alcohol and carbon dioxide.

Lactic acid produced by the fermentation of lactic acid bacteria converts the fermentation broth into an acidic atmosphere, inhibits the activity of various bacteria and bacteria present in plants, and actively promotes the activity of yeasts that prefer an acidic environment. The production of alcohol and carbon dioxide and the generation of heat are promoted.

In addition, since yeast is a cell mass composed of organic nutrients and uses inorganic elements, minerals are absorbed into cells and are easily absorbed by the human body.

When fermentation is completed, it is heated to inactivate lactic acid bacteria and yeast.Lactobacillus and yeast ferment the organic matters of plants and decompose lactic acid, alcohol, carbon dioxide, and lactic acid and alcohol are added to fermentation broth and fermentation broth. It increases storage and carbon dioxide is evaporated and removed.

The fermentation broth contains minerals, organics, and essential trace elements in an appropriate ratio and improves the absorption of the human body by fermentation, thereby further improving the functionality and usefulness of the beverage. 20 to 40 parts by weight of the beverage containing mineral components Mixing by weight is an appropriate blending ratio to achieve a good balance between the minerals and trace elements of the beverage.

Sesame oil contained in the beverage of the present invention, like the honey particles, surrounds the surface of the particles of inorganic, organic and trace elements of the fermentation broth to form an oil film and fermentation broth particles by emulsifying and dispersing the fermentation broth particles surrounded by the oil film of lecithin of sesame oil in water In addition, since the oil film surrounds the fermentation broth particles, the useful components of the fermentation broth are protected from oxygen, sunlight, heat, etc. Especially, the decaying bacteria are easy to breed in the presence of water, but the fermentation broth particles are oil When blocked from moisture by the membrane, decay is suppressed.

The mineral beverage prepared as described above contains a balance of useful components including minerals essential for human activity and can be efficiently absorbed by the human body, and has an excellent anti-oxidant and antibacterial function, which increases the shelf life of the beverage and causes sediment and layer separation. It does not have a high merchandise advantage.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

After roasting the sesame seeds to prepare the sesame oil by compressing, 1 kg of honey was mixed with 1 kg of sesame oil and stirred at 40 ℃ to prepare a honey gel.

Vegetable colloidal minerals (Orgmin, NUTRITION TM USA, INC., USA) containing nanoparticles of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron and molybdenum in 1 kg of drinking water ) 60 g was mixed to prepare drinking water containing minerals.

250 g of the honey gel was mixed with 750 g of the mineral-containing drinking water to prepare a beverage containing a mineral component.

<Example 2>

In Example 1, except that the honey gel prepared in a water-containing water bath in a water bath and a water bath at 65 ℃ for 15 minutes and mixed with drinking water containing minerals, in the same manner as in Example 1 Drinks containing mineral ingredients were prepared.

<Example 3>

In Example 1, a beverage containing a mineral component was prepared in the same manner as in Example 1, except that 30 g of polysorbate 80 was added to prepare the honey gel.

<Example 4>

To 700 ml of clean water, 150 g of the vegetable colloidal mineral of Example 1, 30 g of rice bran, 30 g of molasses, 20 g of loquat hot water extract, 20 g of rye syrup hot water extract, 10 g of pomegranate powder and 10 g of grape powder were mixed. To prepare a mixture.

The hot water extract was prepared by crushing all of the leaves, stems, roots of the loquat or participating trees, pour water of 3 multiples by volume, boil for 3 hours, and then filter to remove solids.

The mixture was inoculated with lactic acid bacteria (Lactobacillus asidophilus) and yeast (Saccharomyces cerevisiae) and sealed, followed by anaerobic fermentation at room temperature for 23 days to prepare a fermentation broth, which was heated at 80 ° C. for 3 minutes to deactivate. I was.

300 g of the inactivated fermentation broth was mixed with the beverage prepared in Example 1 to prepare a beverage containing mineral components.

Comparative Example 1

In Example 1, a beverage containing a mineral component was prepared in the same manner as in Example 1, except that 250 g of honey instead of honey gel was mixed with 750 g of drinking water containing minerals.

Comparative Example 2

In Example 1, except that sesame oil was used instead of sesame oil when preparing a honey gel, a beverage containing a mineral component was prepared in the same manner as in Example 1.

<Remarks Example 3>

In Example 1, drinking water containing honey gel and minerals is not prepared in advance, but instead, 60 g of vegetable colloidal minerals (Orgmin, NUTRITION TM USA, INC., USA), 180 g of honey, and sesame oil 180 are contained in 1 kg of drinking water. g was mixed to prepare a beverage containing the mineral component.

Test Example 1 Sediment Generation and Layer Separation Tests

After the beverages of Examples 1 to 4 and Comparative Examples 1 to 3 were put in a glass bottle about 3/4 and fastened, a stopper was allowed to stand for 5 days. It was shown in Table 1 by visually determining whether this was formed.

Sediment Generation and Layer Separation Test Results Sediment formation Layer separation Example 1 × × Example 2 × × Example 3 × × Example 4 × × Comparative Example 1 ○ × Comparative Example 2 ○ ○ Comparative Example 3 ○ × ○: sediment generated / bed separated, ×: no precipitate / bed not separated

Looking at the Table 1, the beverage of the Example did not generate a precipitate or a layer separation phenomenon, but in Comparative Examples 1 and 3 produced a precipitate on the bottom, in Comparative Example 2 a precipitate and a layer separation phenomenon occurred.

In Comparative Example 1, the oil component was not mixed and there was no layer separation phenomenon, but the sesame oil having the function of emulsifying and dispersing honey was not mixed. It is judged to have precipitated with aggregation.

The perilla oil of Comparative Example 2 does not contain an emulsifier component, so that a precipitate is generated as in Comparative Example 1, and the perilla oil component is separated from water to form an oil layer on the beverage upper layer.

In Comparative Example 3, a precipitate occurred, but the amount was smaller than that of Comparative Examples 1 and 2, and from this result, the beverage of Comparative Example 3 was mixed with sesame oil components, but some honey particles were precipitated because sesame oil did not sufficiently bind with honey particles. Or sesame oil and honey particles before the first condensation, some of the honey particles agglomerate with each other, the size is estimated to be precipitated.

Therefore, when preparing a drink containing honey, sesame oil with an emulsifying component is first mixed sufficiently with honey to prepare a honey gel. It can be seen that it is preferable in terms of preventing separation.

Test Example 2 Storage Stability Analysis

The beverages prepared in Examples and Comparative Examples were allowed to stand in contact with air at room temperature, and then visually observed, and repeated measurements were made three times on the day when bubbles were formed on the surface of the water or when odor was first detected. And the average value is shown in Table 2 below.

Observation date of corruption Corruption Days (Days) Example 1 7.8 Example 2 9.3 Example 3 8.1 Example 4 7.2 Comparative Example 1 5.5 Comparative Example 2 3.7 Comparative Example 3 6.6

As shown in Table 2, the beverage of the Example was decayed later than the beverage of the Comparative Example, among the Examples Example 2 mixed with a beverage by pouring honey gel rotted late and added the plant fermentation broth Example 4 was the fastest decaying.

Example 2 is believed to prevent the decay of honey by encapsulating the oil film on the surface of the honey particles by the bath water to block the honey particles from the outside, in the case of Example 4, the plant components are added to promote the decay, whereas the fermentation product Decay is inhibited by the antioxidant and antimicrobial effects of phosphorus lactic acid and alcohol components, and it is estimated that the anti-corruption effect by plant components has a greater effect than that of lactic acid and alcohol components.

In the beverage of Comparative Example 1, no sesame oil film is formed on the surface of honey particles, so that the rot proceeds faster than the Example, and in the perilla oil of Comparative Example 2, lignan components such as sesaminol and sesamine, which are powerful antioxidants, are contained in sesame oil. It is judged that it is easily oxidized when contacted with oxygen because it is not contained, and foaming and odor were advanced rapidly. Corrupted late.

Honey has a very high sugar content, honey itself does not decay, but diluting it with water may lower the sugar content and act as a food for microorganisms, so that the decay, sesame oil containing an antioxidant component as in the above embodiment It can be seen that it is desirable to sufficiently surround the honey particles to increase their shelf life.

Test Example 3 Sensory Test

Taste, aroma, color, and overall preference of the beverages prepared above were measured by five-point scale, and the average values of the five drinks for men and women from the ages of 10 to the age of 70 were shown in Table 3 below.

Sensory test result flavor incense color Overall preference Example 1 3.6 3.5 3.7 3.6 Example 2 3.5 3.4 3.8 3.7 Example 3 3.5 3.5 3.8 3.6 Example 4 4.0 3.8 4.1 4.0 Comparative Example 1 3.3 2.5 3.5 3.1 Comparative Example 2 2.5 2.0 3.1 2.5 Comparative Example 3 3.3 3.5 3.6 3.5 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

In Table 3, the beverages of Examples and Comparative Example 3, in which honey, sesame oil, and minerals were combined, had better evaluation in sensory tests than Comparative Examples 1 and 2, in which honey and minerals were combined or honey, perilla oil, and minerals were combined. .

In Example, the beverage of Example 4 with the addition of plant fermentation broth was evaluated higher than the other Examples, but the flavor of the beverage was slightly increased by containing the fermentation ingredients of various plants in Example 4, compared to Examples 1-3, which focuses on sweetness. It was judged that the result was further improved, and Comparative Example 1 included only honey and minerals in drinking water, and there were many evaluations that the flavor was monotonous, and Comparative Example 2 had many opinions that the taste and aroma of perilla oil did not suit the beverage.

In the general preference, the Example was evaluated higher than that of the Comparative Example to confirm the commerciality of the mineral beverage according to the present invention.

Claims (7)

Mixing 80 to 120 parts by weight of sesame oil in 100 parts by weight of honey and stirring at 35 to 45 ° C. to prepare a honey gel;
Stirring the honey gel at a temperature of 60 to 70 ° C. for 10 to 20 minutes in a bath;
Preparing drinking water containing minerals by mixing 3-10 parts by weight of anionic colloidal minerals extracted from plants with 100 parts by weight of drinking water;
Preparing a first mixture by mixing 5-50 wt% of the honey gel stirred in the bath with 50-95 wt% of the mineral-containing drinking water;
10-20% by weight of anionic colloidal minerals extracted from plants, 1-5% by weight of rice bran, 1-5% by weight of sugar, 1-3% by weight of loquat, 0.5-3.0% by weight of pomegranate, 0.1-2.0% by weight of pomegranate % And grape powder from 0.1 to 2.0% by weight of water with 60 to 80% by weight to prepare a second mixture;
Inoculating the second mixture with lactic acid bacteria and yeast and preparing fermentation broth by fermenting at room temperature for 20-25 days;
Heating and inactivating the fermentation broth; And
Mixing 20 to 40 parts by weight of the inactivated fermentation broth to 100 parts by weight of the first mixture; Method of producing a beverage containing a mineral component comprising a. The method according to claim 1,
Minerals mixed in the drinking water or minerals used in the preparation of fermentation broth are at least one selected from the group consisting of silicon, iron, calcium, magnesium, potassium, sodium, copper, sulfur, phosphorus, manganese, zinc, boron and molybdenum A method for producing a beverage containing a mineral component, characterized in that. delete The method according to claim 1,
Method of producing a beverage containing a mineral component, characterized in that for adding the honey 1 to 5 parts by weight of polysorbate based on 100 parts by weight of honey when the honey gel. delete delete delete