KR102233135B1 - Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented antler-black herbal tea to neutralize the residual pesticides contained in medicinal herbs included in black herbal tea or toxic components of the medicinal herbs, and antler-black herbal tea manufactured thereby. According to the present invention, the method comprises: an antler-black herbal tea manufacturing step of decocting a black herbal tea material mixture, which includes licorice, ginger, jujube, Polygonati rhizome, cuscuta seeds, goji berry, root of Paeonia lactiflora PALL, Rehmannia glutinosa, Ligusticum chuanxiong HORT., Astragalus membranaceus (Fisch) Bge., Euphoria longana, and cinnamon, in a pot at a preset temperature for a certain period of time; a fermented antler solution manufacturing step of decocting antler, Angelica gigas, and water at a preset weight ratio in the pot at a preset temperature for a certain period of time to manufacture an antler solution, fermenting the antler solution with a preset strain or fermented broth to manufacture the fermented antler solution, and manufacturing the fermented antler solution by decocting the fermented antler solution and a prepared neutralized solution in a pre-set weight ratio at a preset temperature in the pot for a certain period of time to neutralize a sour taste included in the fermented antler solution; and a fermented antler-black herbal tea manufacturing step of decocting a mixture, which mixes the black herbal tea and the fermented antler solution in a preset weight ratio, at a preset temperature in the pot for a certain period of time.

Description

Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same}

The present invention relates to Ssanghwa tea, and more particularly, contains an extract of antler, angelica, hwangjeong, gugija, count peony, sukjihwang, cheonggung, hwanggi, longan hut bark, cinnamon, ginger, jujube, licorice, and a honey mixture as an active ingredient. The present invention relates to a method of manufacturing Ssanghwa Tea for antlers, which can be packaged for each unit and consumed for a long period of time without deterioration of Ssanghwa Tea, and Ssanghwa Tea for antlers manufactured using the same.

According to the current trend of beverage development, interest in various types of functional healthy beverages and teas that reflect modern people's interest in health rather than simple palatable beverages in the past is attracting attention.

In the case of such functional beverages or teas, the focus on functional beverages is how to properly harmonize functionality and palatability, as the palatability deteriorates and consumers do not get a response to them, so the focus on the development of functional beverages is on how to properly harmonize the functionality and palatability.

On the other hand, various types of teas, such as ginseng tea, Gugija tea, Ogapi tea, and Cassia tora tea, are known as teas containing herbal medicinal herbs as the main component, and the types are continuously increasing.

However, these conventional herbal herbal teas are mostly single-component herbal medicines as the main component, and are being drunk by some consumers due to their own pharmacological action and anticipation that are known to possess the herbal medicines that make up the main component of tea. However, in terms of palatability, it is not popular compared to coffee or green tea, and there are not many consumers who drink with expectation of a clear pharmacological action.

On the other hand, as is known, ssanghwa tea (雙和茶) is a tea that is boiled using various types of bark, leaves, stems, fruits, and roots, and is derived from Ssanghwa-tang. It is widely known as.

These herbal teas are intended to compensate for insufficient energy, and are made to be drinkable as tea lighter than Ssanghwa-tang, which is a hot medicine that produces a strong medicinal ingredient.Ssanghwa-tang, which warms the body and improves physical strength, maintains the efficacy of Ssanghwa-tang, while still retaining the water content. It is made to be easy to drink by excluding some of its high and rich taste and aroma.

On the other hand, such Ssanghwa tea has been manufactured and sold in various ways from the past, and is usually made into a liquid form like a potion medicine or made into a powder as in Korean Patent Laid-Open No. 10-2003-0037929 so that it can be easily burned and drunk. .

However, such powdered tea has the advantage that it can be tea-whitened or easily burned in water, but it is difficult to properly control the amount of water and it is difficult to always produce the same taste and aroma, so there is a limit to continuously supplying it to a number of oriental medicine cafes. .

In addition, non-starchy carbohydrates contained in conventional Ssanghwa tea medicines are woven into a complex structure with soluble fibers such as Cellulose, Pectin, and Xylan, and proteins (or peptides) of medicinal plants. Therefore, non-soluble fiber such as lignin, hemicellulose, wax layer, etc., acting as a wall (warehouse) that protects the drug, has a limit in extracting the drug substance with the conventional decoction method.

In addition, since the pH of the conventional Ssanghwa tea is acidic in the range of 3.0 to 3.5, it has a disadvantage of acidifying the tissues and cells of the human body when excessively taken.

Republic of Korea Patent Publication No. 10-2003-0037929 (published on May 16, 2003)

The present invention was conceived to solve the above problems, and to provide a method of manufacturing Ssanghwa Tea for antlers that can be used by neutralizing residual pesticides contained in Ssanghwa Tea Medicines or toxic components of the medicine itself, and Ssanghwa Tea for Antlers manufactured using the same. will be.

Another object of the present invention is to provide a method for producing antler Ssanghwa Tea, which can remove the sour taste contained in the fermented antler solution as well as fermenting the antler solution, and to provide an antler Ssanghwa tea manufactured using the same.

Another object of the present invention is a method of manufacturing Ssanghwa Tea for Deer antler that can save the taste and aroma of Ssanghwa Tea while saving the taste and aroma of Ssanghwa Tea by mixing at room temperature after decoction of Ssanghwa Tea Herbs and Deer antlers in a separate process, and using the same It is to provide the manufactured antler Ssanghwacha.

An additional object of the present invention is to provide a method of manufacturing antler Ssanghwa tea that can improve the extraction yield of the medicinal ingredient contained in the insoluble fiber contained in each Ssanghwa tea medicine, and to provide an antler Ssanghwa tea manufactured using the same. .

Another additional object of the present invention is to provide a method of manufacturing antler ssanghwa tea that can prepare antler ssanghwa tea having a weakly acidic pH of 4.0 to 5.0, such as well-cooked kimchi, and an antler ssanghwa tea prepared using the same.

Ssanghwa tea medicinal materials including Angelicae, Licorice, Ginger, Jujube, Hwangjeong, Tosaja, Gugija, Count Peony, Sukjihwang, Cheongung, Hwanggi, Yongan Hut's Bark, and Cinnamon are immersed in washing water for a certain period of time to neutralize pesticides, and then washed. Used rice water or mixed washing water in which baking soda, vinegar, and water are mixed in a weight ratio of 0.5:0.5:9, and the washed Ssanghwa tea medicinal material is immersed in pre-prepared boiling water for a certain period of time and then removed. A step of neutralizing the herbal medicine of Ssanghwa tea and drying it after marinating it at a preset temperature for a certain period of time; In order to promote the decomposition of the medicinal material that has undergone the neutralizing step of the herbal medicinal material, a decomposition accelerating step of putting the medicinal material and the prepared wheat bark powder enzyme in water at 45 to 55°C, immersing it for a predetermined period of time and then removing it; Ssanghwa tea manufacturing step in which the Ssanghwa-tang medicinal mixture obtained by mixing the remaining Ssanghwa-cha herbal medicines and water in a preset weight ratio among the plurality of Ssanghwa-cha herbal medicines that have undergone the decomposition promotion step is heated in a bath at a predetermined temperature for a predetermined period of time; In order to prepare antler solution by decoction of angelica, antler and water that has undergone the decomposition promotion step at a predetermined temperature in a steamer at a preset weight ratio for a predetermined time, and neutralize the fishy taste contained in the antler solution that has undergone the antler solution manufacturing step To prepare a fermented antler solution by fermenting using the prepared seaweed and kelp fermentation broth, and to neutralize the acidity contained in the fermented antler solution passed through the fermentation antler solution manufacturing step, a weight ratio of the neutralized solution prepared in advance and the fermented antler solution A fermentation deer antler solution manufacturing step by sweetening it for a predetermined time at a preset temperature in a furnace; A fermented antler ssanghwa tea manufacturing step in which a mixture obtained by mixing the ssanghwa tea passed through the ssanghwa tea production step and the fermented antler solution through the fermented antler solution production step at a predetermined weight ratio is heated in a bath for a predetermined period of time at a preset temperature;
The neutralization liquid is decoction of the first mixture obtained by mixing the licorice, jujube and water in a predetermined weight ratio in a steamer for a predetermined time in a steamer for a predetermined period of time, and the ginger and water subjected to the decomposition promoting step in a predetermined weight ratio It is characterized in that it is prepared by decoating the second mixture mixed in a steamer at a preset temperature for a predetermined time, and mixing the first mixture and the second mixture in a weight ratio of 1:1.

As described above, the method of manufacturing a deer antler ssanghwa tea according to the present invention and an antler ssanghwa tea manufactured using the same have the following effects.

First, it can be used by neutralizing residual pesticides contained in Ssanghwa tea medicines or toxic ingredients of the medicine itself.After decoction of Ssanghwa tea medicinal materials and antlers in a separate process, they are mixed at room temperature to preserve the taste and aroma of the existing Ssanghwa tea while retaining the taste of antlers. It can save the fragrance and improve the safety of Ssanghwa tea medicinal and deer antlers and minimize side effects caused by taking them.

In addition, by fermenting antler solution, it is possible not only to extract many components that are good for the body, but also to minimize side effects while increasing absorption by the body, and to remove the sour taste contained in the fermented antler solution as much as possible, thus eliminating the disadvantages of fermented antler solution. Can be minimized.

In addition, by hydrolyzing carbohydrates and proteins that trap drugs, it is possible to improve the extraction yield of the drug substance contained in the insoluble fiber contained in each Ssanghwa tea medicine.

In addition, Ssanghwa Tea can be manufactured to have a weak acidity with a pH range of 4.0 to 5.0 like kimchi, so it has the ability to remove acidic wastes and has anti-oxidation (SOD) anti-aging effects, and alkalizes the human body to prevent diseases. It is expected to be of great help to fundamentally cure and prevent diseases by alkalizing blood lymphatic and large intestine fluids.

As a result, the taste and aroma of the existing Ssanghwa tea can be preserved while minimizing the rejection of the Ssanghwa tea medicinal material itself, so that anyone of all ages can drink while minimizing the rejection or side effects of the herbal medicine.

1 is a view showing the manufacture of antler Ssanghwacha according to the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the manufacturing method of the deer antlerssanghwacha according to the present invention.

Before describing the specific manufacturing method below, a medicinal material used in the manufacturing method of Ssanghwa tea for antlers according to the present invention will be described as follows.

(1) antler

Deer antler works on the kidneys, liver, heart, and symposium to treat weakness, and when taken by a healthy person, it is good for body tonic and helps prevent diseases.

In addition, it is said that if a child takes it, it helps growth and development, and if it is taken by young and old people, it is said to have the effect of helping maintain health.

In Oriental medicine, deer antlers are evaluated as "acting on the five organs to activate the metabolism of the human body, improving the cold constitution of the hands and feet because of their warm properties, strengthening the muscles and generating blood." As such, it can be said that it is a medicinal material that has the function of'reserving' the body.

Deer antlers are prescribed to people who lack energy and are weak, so they are mainly used as a earyongtang consisting of angelica and antlers. In addition, depending on the symptoms, it is sometimes used in combination with a blood-hyeol drug such as Sukjihwang and Angelica, or a combination of health foods such as Baekchul, Sansa, and Sae, Yonganyuk, and Ahnshin drugs such as Baekbokryung.

It is also used by adding antler to Yukmijihwanghwan or Sayuktang for children complaining of growing pain.

However, deer antler is also a medicinal product that must be taken with care as well as its efficacy. Those who have suffered from bleeding-related diseases or related diseases in the past, those who have cardiovascular and cerebrovascular diseases or who have suffered from them in the past, have sex hormones or have suffered from them in the past. People, pregnant women, breastfeeding mothers, infants, the elderly, and those with relatively weak bodies such as immediately after surgery must consult and take antlers.

(2) Angelica

Angelica gigas (Angelica gigas) has a mild yakseong, sweet taste, and bitterness, and contains aromatic essential oils, sudang, vitamin E, etc., and its pharmacological action on the blood and hematopoietic system, on the uterus, on the cardiovascular system, It is used for immune system action, analgesic action, anti-inflammatory action, antibacterial action, liver function protection, anti-cancer action, and hematopoietic action, whereas angelica is used to contract the uterus, so pregnant women should refrain from taking Angelicae. , Those who have diarrhea or loose stools due to congenital poor intestine or poor digestion should refrain from taking them. When hanging angelfish with jujube, if the jujube seeds are contained together, it produces a strong sour taste and the effect of sleeping pills, and if you eat angelica as a tea, add jujube together to reduce side effects.

(3) licorice

The scientific name of licorice is glycyrrhiza uralensis FISCH. The root is dried and used as a herbal medicine, and it is called licorice because its taste is sweet.

It eliminates the toxicity of all medicines and neutralizes it by being well-mixed with all drugs. Therefore, it is used together with herbal medicines and herbal ingredients to harmonize the medicines and multiply their functions and effects.

It was once used as a sweetener because of the sugar content of 50 times the sugar content, and chewing or sucking the root relieves sore throat and relieves symptoms of a cold, so it is also useful as a cold medicine, and is known to have an effect on constipation.

(4) ginger

Ginger is the root of the ginger (Zingiber officinale Roscoe), a perennial vegetable of the Zingiberaceae family, native to tropical Asia, and is widely cultivated in warm regions. In oriental medicine, dried rootstock is used as a medicinal material. Ginger cures chills, fever, headache, vomiting, seawater, and phlegm caused by colds. It is also effective for abdominal pain, diarrhea and stomach caused by food poisoning. . As a pharmacological action, gastric juice secretion promotion, digestion enhancement, heart excitation, blood circulation promotion, and inhibition have been reported.

The main treatment symptoms include chills, fever, despair, dry mouth, vomiting, abdominal pain, diarrhea, loss of appetite, and food poisoning due to a cold. Health (乾薑) is a strong hot action, in addition to the utility of ginger, treats poor circulation in the lower back and legs, and treats frequent urination when it is cold.

(5) Jujube

Jujube has a sweet taste, has no poison, protects the five intestines, helps with 12 gyeongmaek, and helps the harmony of various medicinal materials. It is also called jo(棗) or mokmil(木蜜). The surface is reddish brown, oval, reaches 1.5~2.5cm in length, and has a sweet taste when cooked red.

Jujube seeds are used as a natural sleeping agent by relaxing nerves to help you sleep well. Dietary fiber adsorbs carcinogens and discharges them out of the body, and beta-carotene contained in jujube removes the poison of harmful active oxygen in the body. As it is effective, it is effective in anti-aging.

In addition, it strengthens the digestive system and restores the internal function to make the stomach feel comfortable and boosts the energy of the stomach to increase appetite. It is said to be good for people who are cold to eat.

(6) Hwangjeong

Hwangjeong (黃精) is dried rhizomes of Polygonatum sibiricum Rehd., a lily family plant. In spring or autumn, the rhizomes are harvested, washed in water, trimmed, steamed, and dried in the sun. The taste is sweet and the nature is flat. It works on parenteral (脾經) and menopause (肺經).

It protects the stomach and lungs, stops coughing, and soaks purified water. In pharmacological experiments, blood pressure lowering, blood glucose lowering, anti-arteriosclerosis, and hepatic fat deposition prevention were found. The body is weak and lacks energy, but it is used after illness. In addition, the stomach (脾胃) is weak, dry cough, pulmonary tuberculosis, diabetes, etc. is used. Make and eat 9~15g a day in the form of Tangje, Goje (膏劑), powder, and pills.

(7) Gugija

Gugija (枸杞子) is said to be called 枸杞(Gogi) by combining the two letters because the thorns are similar to the stalk tree (formerly 枸) and the stem is similar to the willow tree (杞).

Gugija has almost no smell, astringent, slightly sweet and cold. [甘寒] It is dizzy, has no strength in the back and knees, and is used when a man is well-groomed and prevents pregnancy. Eum and blood become weak, so the face becomes yellow and the hair of the head becomes white, and it is effective for sleeplessness and small thirst. It is also used for long seawater due to weak disposal.

As a pharmacological action, non-specific immunity enhancing action, hematopoietic action, cholesterol lowering action, anti-fatty liver action, blood pressure lowering, blood sugar lowering, growth promotion, and anticancer action have been reported.

(8) Count Peony

Count peony is a dried root of Paeonia lactiflora PALL, a perennial herb belonging to Ranunculaceae. Its nature is cold, has a peculiar smell, and tastes a little sweet at first, then astringent and slightly bitter.

The main ingredients of the earl are phenolic (phenolfluorine/phenine) and tannins. Here, paeoniflorin is one of the main constituents of herbal medicinal herbs separated from peony (paeonia lactiflora). Paeoniflorin has antiandrogenic properties. Paeoniflorin inhibits the production of testosterone and enhances the activity of aromatase, an enzyme that converts testosterone into estrogen.

The pharmacological action of the earl is used to treat symptoms such as chest pain, abdominal pain, self-limiting, umheo fever, menstrual relief, congestion, and lobster. Due to its cold nature, side effects may occur when taking it in people who have poor body or severe coldness.

(9) Sook Ji-hwang

Sukjihwang has a sweet yet bitter taste and has a warm property, and while saengjihwang is made with 9 saengjihwang, saengjihwang has a cold nature. The surface of Sukjihwang is moist and contains a lot of essence, so it has a sticky viscosity.

The pharmacological action of Sukjihwang has the effect of consonant blood and ikjeongjin. On the other hand, it is used to treat symptoms, but if Soeumin takes it, it may cause indigestion and diarrhea, so those with a moderate stomach and those with frequent diarrhea should use it with caution. In addition, there are many nutrients and oily, and long-term use may cause digestive problems, resulting in side effects such as diarrhea and abdominal pain, so those who have no appetite and cannot digest and who have diarrhea should take it with caution. Eating Sukjihwang and ginger together helps digestion and makes the stomach comfortable.

(10) Celestial Palace

Chun-gung is a medicinal material that has a warm, taste, and poison-free nature from the dried roots of Cnidium officinale MAKINO, a perennial herb belonging to the Umbelliferae. Essential oils (ligustilide, cnidilide, senkyunolide, butylphthalide, butylidenephthalide) The main ingredients of Chungoong are processed to reduce essential oils to reduce side effects such as headaches. On the other hand, because the nature of the cheonggung is warm, if a person with a lot of heat in the body eats a lot of cheonggung, headaches and nausea may occur, and if it is more severe, dizziness and depression have also been reported, so be careful. Especially, pregnant women or those with excessive menstrual bleeding should avoid taking it. If you experience symptoms such as headache when ingested in small amounts, it may not match your constitution, so it is advisable to stop taking it.

(11) Astragalus

Astragalus is the dried root of Astragalus membranaceus BUNgE, a perennial herb belonging to the leguminosae, and its nature is warm and non-toxic. Calycosin) and formononetin content is increased by 2.8 to 4.3 times by heat treatment 1 to 3 times. On the other hand, it is reported that people with high blood pressure can increase blood pressure, since Astragalus must be taken with caution if the body has a lot of heat, and symptoms such as abdominal pain, diarrhea, and headache may appear when excessive intake. On the other hand, in Sasang Medicine, Hwanggi is considered a good medicinal for Soeumin, and it is said that when Taeeumin consumes Hwanggi, he gains weight, loses sweat, and causes stuffiness in the chest.

(12) Longan stern husk

Yongan literally means dragon's eye, and it is named because the fruit looks like the eye of an animal and the astragalus, which corresponds to the skin of the fruit, is thick. The texture is soft, sticky, has a sweet taste, and has a unique scent, so it is also used as a snack. It grows naturally or grows in subtropical regions such as China, Japan, Taiwan, and India.

This medicine has a slightly peculiar smell, sweet taste, and warm nature. [甘溫] Yonganyuk is used when the heart beats irregularly due to excessive thoughts, forgetfulness, insomnia, indigestion, and loose stools. It is used when there is no energy after illness and cannot control anemia, boredom, and sweat, and when postpartum gi-hyeol is weak and swelling occurs.

Pharmacological action includes suppression of scabies, tonic action, antioxidant action, and immune function activation.

There are irregular flakes that are vertically ruptured, and usually several are sticky. The outer surface is dark reddish brown or blackish brown and is translucent. One side is wrinkled and uneven, the other side is shiny and vertically wrinkled. The vagina is soft and sticky, and when immersed in water, it forms a petal shape of 3-4 pieces, and the flesh is light yellowish brown.

(13) cinnamon

Cinnamon is a medicinal material made from the bark of saengdal tree (天竹桂, Cinnamomum japonicum SIEB.), an evergreen tree belonging to the camphor family.

Efficacy activates the function of the gastrointestinal tract, so it is widely used for abdominal pain, diarrhea, etc. caused by a digestive disorder due to a full digestive organ or a full stomach. In addition, it reacts quickly to vomiting caused by a full stomach. And it stops quadriplegia and pain due to wind-haengseong (風濕性), and is widely applied to sore neuralgia and joint disease as the back or knee is cold and cold.

In addition, it may improve symptoms of continued bleeding after childbirth or bleeding in old dysentery and feces. In addition, it is highly effective in symptoms of kidney function decline, and is used in diseases where cystitis occurs frequently due to the cold of the lower abdomen.

(14) honey

Honey generally has a moisture content of 17% and a specific gravity of 1.41. Most of the solids (83%) are made up of almost the same amount of fructose and glucose as sugar, and sucrose is about 2%.

It is effective for hematopoietic action and constipation in patients with anemia. It is effective as an internal medicine for anemia, lung disease, heart disease, nervous breakdown, and tapeworm medicine when the amount of milk secretion of the mother is small, as well as for phlegm, cold, gastrointestinal disease, constipation, and low milk secretion.

In addition, honey is used as an additive for pediatric medicines and as an additive for other medicines, and is used quite a lot as a nutritional supplement for obesity and the elderly.

(15) Galyong

Arrowroot (galyong) is a perennial vine attached to the legume family. It is like a mountain or a valley in various places in Korea, but it is commonly grown. Few people know how good the efficacy of arrowroot sprouts, which grows steadily when going to the fields or mountains from early spring to summer, is known as galyong (葛茸) because in the old days, "young shoots of arrowroot are better than wild ginseng and have better efficacy than deer antlers." So, the old people used it as a medicine to rejuvenate the body. Arrowroot is a vine-like broad-leaved tree with fallen leaves, and the stem has green or brown hairs.

The craving is great for the bronchi, and it is also great for growing children. Moreover, it shows excellent efficacy in women's osteoporosis and arthritis. It is also effective in relieving hangovers because it is effective in the liver, which has been deteriorated by excessive drinking. Fermented brown tea is known to be effective in relieving osteoporosis, arthritis, hangover, insomnia, shoulder pain, improving liver function, improving skin, and preventing aging.

(161) Eoseongcho

Eoseongcho smells so bad that it has a Chinese character name. In particular, it was named'Eoseongcho', saying that the smell of rubbing the leaves is just like fishy smell. Originally used in oriental medicine, it can be viewed as a kind of anti-inflammatory, mainly applied to inflammatory diseases such as skin, urinary tract, and respiratory tract. In fact, the active ingredient also contained a lot of antibacterial ingredients. However, it is not originally a medicinal material with high preference, and as a medicinal herb, only the above-ground parts are used, the roots are not digged, and the flowers are collected in summer. Purslane, which has much stronger life and stronger medicinal properties than Eoseongcho, is sometimes used as a substitute for Eoseongcho. It smells less painful than Eoseongcho.

Hereinafter, a detailed description of the manufacturing procedure of the antler Ssanghwacha according to a preferred embodiment of the present invention is as follows.

[Ssanghwa tea herbal medicine neutralization step] (Fig. 1 step 110)

First, soak Ssanghwa tea medicinal materials including Angelica Angelica, Hwangjeong, Gugija, Earl Peony, Sukjihwang, Cheongung, Hwanggi, Yongan Hut husk, cinnamon, ginger, jujube, cinnamon in washing water for 1 to 2 hours to neutralize pesticides, and then in water. Wash.

Here, as the washing water, you can use rice water or mixed washing water in which baking soda, vinegar, and water are mixed in a weight ratio of 0.5:0.5:9. The rice water is a natural extract extracted while washing rice, so it contains baking soda or vinegar. It can be said that it is more preferable than mixed washing water.

Such washing water neutralizes pesticides and toxic substances remaining on the surface of Ssanghwacha medicine to some extent.

However, since there is a limit to reducing the strong aroma and toxic substances contained in the Ssanghwa tea medicine by simply immersing the Ssanghwa tea medicine in washing water and washing it, in a preferred embodiment of the present invention, the washed Ssanghwa tea medicine is used in boiling water of 100 to 110°C or higher. Soak in for 10 to 20 minutes, then take out and use.

The reason for soaking the Ssanghwa tea medicinal material in boiling water for a certain period of time without decoction is to prevent the ingredients of the medicinal material from escaping together with the strong scent and toxic ingredients in the case of dal because the Ssanghwa tea medicinal material is chopped in advance. .

However, since antler is an animal medicinal material, it is not boiled together with the Ssanghwacha medicinal material. Instead, add antler and water to a separate steamer, decoct it at a temperature of 100 to 110°C for 20 to 30 minutes, and then take it out and use it.

[Steps to promote the decomposition of herbal medicines]

On the other hand, the selectively washed herbal medicine and wheat bark powder enzyme prepared in advance are put in warm water (45~55℃), soaked for a certain period of time (1~2 hours), and then removed to accelerate the decomposition of the herbal ingredients.

Here, wheat bran (wheat bran) powder enzyme is a powdered enzyme that is dried by inoculating Aspergillus awamori vas usami, a national fungus of the genus Aspergillus after steaming wheat bran for a certain period of time.

In this way, the reason for using wheat bark powder enzyme is reducing sugar and starch (anylose and starch) that can be soluble by heat among carbohydrates, which are the most common ingredients among carbohydrates, proteins, and fats that make up the medicinal material centered on plants. Starch-like polysaccharide containing amylopectin), as well as non-starch polysaccharide containing non-soluble fibres such as lignin, hemicellulose, and wax layer. This is for easy extraction.

In addition, many types of pharmacological ingredients include essential oils, but there are many cases of polar saccharides. The saccharides of these medicinal ingredients are also hydrolyzed by enzymes, and carbohydrates and proteins that play a role in enhancing drug efficacy and essentially trapping drugs. Hydrolysis of the drug can improve the extraction yield of the drug substance.

In addition, in the present invention, Aspergillus awamori vas usami was inoculated into wheat bark to obtain wheat bark powder enzyme. It can also be used. These fungal mycobacteria are inoculated into raw materials such as wheat bark as a single species to produce various enzymes that degrade starch-type carbohydrates, non-starch-type carbohydrates, proteins, etc., and it is also possible to use a single or a mixed form of coenzyme.

[Ssanghwa Tea Manufacturing Step] (Step 120 of Fig. 1)

Among a number of Ssanghwacha medicinal materials, put the remaining Ssanghwacha medicinal materials excluding Angelicae into a medicinal herb pouch of a micropore, and then mix Ssanghwacha medicinal materials and water at a weight ratio of 2~2.5:7.5~8 at a temperature of 110~120℃ in Tanggi. It is possible to add a process of desalting 3 to 4 times each 8 to 10 minutes, if necessary, while decoating for 4 to 5 hours. Through this desalination process, impurities contained in each medicinal material in the medicinal mixture are removed together with seaweed. It is to discharge.

Here, each of the herbal medicines of Ssanghwacha is 0.52 to 0.56 parts by weight of Hwangjeong, 0.52 to 0.56 parts by weight of soil, 0.52 to 0.56 parts by weight of Gugija, 0.73 to 0.77 parts by weight of Sukjihwang, 0.73 to 0.77 parts by weight of Sukjihwang, based on 100 parts by weight of Ssanghwacha for antlers. Mixed with 0.34~0.38 parts by weight, 0.34~0.38 parts by weight of Astragalus, 2.70~2.74 parts by weight of longan husk, 1.16~1.20 parts by weight of cinnamon, 0.66~0.70 parts by weight of ginger, 0.34~0.38 parts by weight of licorice, 0.52~0.56 parts by weight of jujube It is desirable to be.

In this way, if the Ssanghwacha medicinal material is added less than the predetermined ratio as described above, the efficacy of each medicinal material does not come out, so that the efficacy of the medicinal material may not be properly exhibited, and the taste and aroma may be degraded, resulting in adverse effects.

However, if Ssanghwa tea is added in more than the prescribed ratio as described above, the efficacy of each medicinal material is not suitable, and the ingredients of a specific medicinal material are strongly brewed, so that the efficacy of one medicinal material may be excellent. Not only can you feel as a person, but it can also be counterproductive, such as having a feeling of rejection.

[Eoseongcho additional step]

Meanwhile, 1.0 to 2.0 parts by weight of dried Eoseongcho or Eoseongcho powder may be optionally further included in the herbal medicine of Ssanghwacha, based on the total weight of the herbal mixture. The reason is that the alkali component of Eoseongcho of Eoseongcho is 10 times that of lemon and 12 times that of wine. This is to make the weakly acidic herbal tea close to neutral.

At this time, since Eoseongcho contains decanoyl acetaldehyde and has a characteristic fishy smell, it is preferable to use it in a state of less than 14% moisture content after drying for 48 hours or more in a room at 30°C or in a drying table.

[Antler solution manufacturing step] (Fig. 1 130 step)

Subsequently, antler antler and angelicae, which are complementary to antlers, are put in a microporous herbal medicine bag, then decoated antler, angelica, and water at a pre-set weight ratio at a temperature of 110 to 120℃ for 4 to 5 hours, and then cooled to room temperature. To manufacture.

Here, the antler and angelica are preferably mixed in an amount of 0.53 to 0.55 parts by weight and 0.74 to 0.76 parts by weight of antler antler based on 100 parts by weight of antler Ssanghwacha.

[Deer antler fermentation step] (Fig. 1 140 step)

The thus prepared antler solution is fermented in a fermentation vessel for 10 to 20 days using a Bacillus strain or seaweed and kelp fermentation broth to prepare a fermented antler solution.

Here, in order to reduce the fishy taste of seaweed and kelp fermentation, drained seaweed and kelp and brown sugar or brown sugar are added to a fermentation container at a weight ratio of 1:1 for a preset time (preferably 50 to 60 days). ) After pickling, the fermented broth obtained by filtering the kelp and seaweed is preferably used.

When the antler solution is fermented in this way, it is known that the extraction yield of the antler solution is at least five times higher, and it is possible to extract many components that are more beneficial to the body than when it is not fermented. In addition, it can minimize side effects while increasing absorption into the body.

However, such fermented antler solution has a sour taste due to the lactic acid bacteria contained in the antler solution, and since the acidity is added to the taste and aroma of the unique medicinal material of Ssanghwacha medicine, its taste is relatively better than that of non-fermented antler solution. There is a disadvantage that it is inconvenient to drink.

Accordingly, in a preferred embodiment of the present invention, in order to neutralize the acidity contained in the fermented antler solution, the neutralized solution and the fermented antler solution prepared in advance in a weight ratio of 1:9 are mixed in a steamer at a temperature of 100 to 110°C for 1 to 2 hours. After decoction, cool to room temperature.

Here, the neutralization liquid is the first mixture of licorice, jujube and water, which have been mixed in a weight ratio of 1:1:4, which has undergone the step of promoting the decomposition of herbal medicines, is decoated in a steamer at a temperature of 100 to 110°C for 1 to 2 hours, and then until room temperature. After cooling, the second mixture obtained by mixing ginger and water that has gone through the step of promoting the decomposition of herbal medicinal materials in a weight ratio of 1:4 is decoated in a steamer at a temperature of 100 to 110°C for 1 to 2 hours, then cooled to room temperature, and then cooled to room temperature. It is preferable to prepare the mixture and the second mixture by mixing in a weight ratio of 1:1.

Accordingly, the sour taste contained in the fermented antler solution can be removed as much as possible, thereby minimizing the disadvantages of the fermented antler solution.

[Fermented deer antler Ssanghwa tea manufacturing step] (Fig. 1 step 150)

Subsequently, a mixture of fermented antler solution prepared by filtering in the deer antler solution fermentation step 103 and Ssanghwa tea prepared by filtering in the ssanghwa tea manufacturing step 104 in a weight ratio of 1:9 is mixed in a steamer at a temperature of 100 to 110°C at a temperature of 1 to Decoction for 2 hours.

At this time, the time to decoct the mixture is relatively lower than the decoction temperature and time of the antler solution fermentation step 103, and the time is shorter, in order to maximize the pharmacological efficacy of the fermented antler solution and Ssanghwa tea while maximizing the deep taste and aroma. to be.

In addition, 9 to 11 parts by weight of honey may be added to the weight of the total deer antler Ssanghwa Tea in the process of cooling the decoction mixture to room temperature for 1 to 2 hours at a temperature of 100 to 110°C in a bath.

[Filtration and aging step] (Step 160 in Fig. 1)

Then, the fermented antler Ssanghwa tea was filtered 2 to 3 times with a filter of at least 800 mesh, and put it in a aging container so that the taste and aroma of the fermented antler Ssanghwa tea can be deepened and the medicine is deepened at a temperature of 13 to 16℃ in the aging room. It is desirable to store and mature for 1 to 2 days.

Through the above aging step, the pharmacological efficacy of the Ssanghwa-tang medicinal material is enriched, the bitter and astringent taste and toxicity that may be present are removed, and at the same time, the pretreatment process is carried out to bring out a deep taste and aroma favored by all men and women of all ages.

At this time, it is preferable to set the aging temperature to 13 to 16°C. When aging at a temperature of less than 13°C, there is a concern that bitter and bitter taste peculiar to the medicinal material remains, and deep taste and aroma are not sufficiently induced. As a result, there is no choice but to lengthen the aging period, and if the aging temperature exceeds 16°C, some active ingredients of the material beneficial to the human body may be destroyed or lost.

[Packing Step] (Step 170 in Fig. 1)

The packaging step is a step of packaging the fermented antler Ssanghwa tea that has undergone the aging step and processing it into a product.The packaging method includes any of the usual liquid packaging methods such as pouch packaging, plastic pack packaging, PET bottle packaging, and glass bottle packaging. It is possible to use and package.

Preferably, it is easy to drink at a time and is packaged in an amount of 100 to 120 ㎖ in an amount that can maximize the absorption power of the medicinal ingredient by the body, and more preferably, it is packaged in an amount of 110 ㎖ at a time.

At this time, when packing the aged fermented deer antler Ssanghwa tea with less than 100 ml, it is difficult to feel the feeling of drinking tea as a substitute for a beverage, and there may be a feeling that there are few medicinal ingredients that can be ingested at one time. When packing with more than 120 ml, The amount of tea to drink as a substitute for beverages is large, which can be burdensome to the drinker.

[Sterilization step] (Fig. 1 180 step)

On the other hand, the packaged fermented antler Ssanghwa tea is further subjected to high-temperature sterilization for about 60 seconds at a temperature of 110 to 120°C as needed.

By performing such a sterilization process, not only the air remaining inside the packaged product is discharged to the outside, but also bad components that have penetrated in the packaging step can be sterilized.

If such a sterilization process is performed at a high temperature for too long, there is a problem in that the taste of each medicinal material is destroyed and changed according to the change, so that the flavor of the Ssanghwatang itself cannot be felt, and the sterilization should be performed at too low a temperature. If the sterilization effect is insufficient, problems may occur in the product during storage.

[Stage of manufacturing brown solution]

In a preferred embodiment of the present invention as described above, the pre-washed 0.53 to 0.55 parts by weight of galyongsoon is cut to a preset size and naturally dried, and the roasting process of roasting and cooling in a pan over medium heat or low heat for a preset time is repeated a number of times. After making the dried brown tea, the dried brown tea and water are boiled for a predetermined time in a hot water heater at a preset temperature, and then a process of making the brown tea solution cooled to room temperature may be added.

In the manufacturing step of fermented antler tea, fermented antler tea is prepared by decoating a mixture of herbal tea, fermented antler solution, and brown solution in a weight ratio of 1:1:1 in a steamer at a predetermined temperature for a certain period of time. can do.

In addition, the prepared brown solution may be mixed in a weight ratio of 1:1 in the fermented antler solution manufacturing step, and fermented by using a pre-set strain or fermentation broth to prepare a fermented brown solution.

The manufacturing method of the antler tea according to the present invention is described in more detail by the following examples, but the scope of the present invention cannot be limited thereto.

Example 1

0.54 parts by weight of each hwangjeong cut into a certain size based on 100 parts by weight of medicinal materials, 0.54 parts by weight of soil jaw, 0.54 parts by weight of wolfberry, 0.75 parts by weight of earl, 0.75 parts by weight of Sukjihwang, 0.36 parts by weight of cheonggung, 0.36 parts by weight of Hwanggi, Yongan Hut. Herbal herbs containing 2.72 parts by weight of peel, 1.18 parts by weight of cinnamon, 0.68 parts by weight of ginger, 0.36 parts by weight of licorice, and 0.54 parts by weight of jujube are immersed in washing water for neutralizing pesticides for 1 to 2 hours, then washed in water, and washed. The herbal medicinal materials are soaked in pre-prepared boiling water for 1 to 2 hours, then removed and dried, but it is preferable to dry them so that the moisture content of each herbal medicinal material is at least 14% or less.

Then, among a number of Ssanghwa tea herbal medicines, except for antler and angelica, the remaining Ssanghwa tea herbal medicines were put into a microporous herbal medicine bag, and then Ssanghwa tea herbal medicine mixture obtained by mixing the Ssanghwa tea herbal medicine and water at a weight ratio of 10.95:69.05 was mixed at a temperature of 110 to 120℃ in a hot water bath. Decoction for 1 to 2 hours to make Ssanghwa Tea.

Then, antler antler and water, which are animal herbal medicines, are put in a steamer at a weight ratio of 1:9 and boiled at a temperature of 110 to 120°C for 1 to 2 hours, then removed and the boiled water is discarded. Then, decoction antler (0.54 parts by weight) and angelica (0.75 parts by weight) and water at a weight ratio of 1.29:10 to the weight of the total extracted antler tea at a temperature of 110 to 120°C for 4 to 5 hours and cool to room temperature. Prepare antler solution.

Subsequently, 4-6 parts by weight of Bacillus genus strain or seaweed and kelp fermentation broth are added to the antler solution prepared in this way, based on the weight of the total antler ssanghwa tea, and fermented in a fermentation container for 10-20 days to prepare a fermented antler solution.

Then, in order to reduce the sourness of the fermented antler solution, a neutralized solution containing licorice, jujube, and ginger as active ingredients and fermented antler solution prepared in advance in a weight ratio of 1:9 at a temperature of 100 to 110°C in a steamer for 1 to 2 hours. After decoction, cool to room temperature.

Then, the mixture of Ssanghwa tea and fermented antler solution in a ratio of 10.95:1.29 to the weight of the total antler tea is decoated in a hot water for 1 to 2 hours at a temperature of 100 to 110℃, and the weight of the whole antler Ssanghwa tea in the process of cooling it to room temperature. Antler tea is prepared by adding 10 parts by weight of honey compared to it.

Then, the deer antler Ssanghwa tea cooled to room temperature is filtered two to three times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1-2 days and aged.

Then, the finished antler Ssanghwa tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Subsequently, the packaged deer antler Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

Example 2

0.54 parts by weight of each hwangjeong cut into a certain size based on 100 parts by weight of medicinal materials, 0.54 parts by weight of soil jaw, 0.54 parts by weight of wolfberry, 0.75 parts by weight of earl, 0.75 parts by weight of Sukjihwang, 0.36 parts by weight of cheonggung, 0.36 parts by weight of Hwanggi, Yongan Hut. In order to neutralize pesticide ingredients, herbal herbal medicines containing 2.72 parts by weight of peel, 1.18 parts by weight of cinnamon, 0.68 parts by weight of ginger, 0.36 parts by weight of licorice, 0.54 parts by weight of jujube, 0.54 parts by weight of brown root, 0.75 parts by weight of angelica and 2.0 parts by weight of Eoseongcho After soaking in washing water for 1 to 2 hours, washing in water, and then immersing the washed herbal medicines in boiling water prepared in advance for 1 to 2 hours and then drying them out, but drying so that the moisture content of each herbal herbal medicine is at least 14% or less. It is desirable.

Next, a plurality of Ssanghwa tea herbal medicines are placed in a microporous herbal medicine bag, and then the Ssanghwa tea herbal medicine mixture in which the Ssanghwa tea herbal medicines and water are mixed at a weight ratio of 25.19:73.81 is decoated in a hot water at a temperature of 110 to 120℃ for 1-2 hours, and then until room temperature. In the cooling process, 10 parts by weight of honey is added relative to the weight of the whole antler Ssanghwa Tea to prepare Brownyong Ssanghwa Tea.

Subsequently, the Ssanghwa tea prepared as described above is added to the strain of the genus Bacillus and fermented in a fermentation vessel for 10 to 20 days to prepare fermented brown ssanghwa tea.

Subsequently, the fermented brown ssanghwa tea is filtered 2 to 3 times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1 to 2 days and aged.

Subsequently, the completed Galyong Ssanghwa Tea is packaged in units of 110 ml using any of the conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Subsequently, the packaged Galyong Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

When comparing the preferred Examples 1 and 2 of the present invention, in Example 2, dried Eoseongcho was used to bring the pH of Ssanghwa tea close to neutral. It will be different.

Example 3

0.54 parts by weight of each hwangjeong cut into a certain size based on 100 parts by weight of medicinal materials, 0.54 parts by weight of soil jaw, 0.54 parts by weight of wolfberry, 0.75 parts by weight of earl, 0.75 parts by weight of Sukjihwang, 0.36 parts by weight of cheonggung, 0.36 parts by weight of Hwanggi, Yongan Hut. Herbal herbs containing 2.72 parts by weight of peel, 1.18 parts by weight of cinnamon, 0.68 parts by weight of ginger, 0.36 parts by weight of licorice, and 0.54 parts by weight of jujube are immersed in washing water for neutralizing pesticides for 1 to 2 hours, then washed in water, and washed. The herbal medicinal materials are soaked in pre-prepared boiling water for 1 to 2 hours, then removed and dried, but it is preferable to dry them so that the moisture content of each herbal medicinal material is at least 14% or less.

Then, in order to accelerate the decomposition of the herbal ingredients, the dried herbal medicine of Ssanghwa tea and the prepared wheat skin powder enzyme are immersed in water at 45 to 55° C. for 1 to 2 hours, and then removed.

Then, among a number of Ssanghwa tea herbal medicines, except for antler and angelica, the remaining Ssanghwa tea herbal medicines were put into a microporous herbal medicine bag, and then Ssanghwa tea herbal medicine mixture obtained by mixing the Ssanghwa tea herbal medicine and water at a weight ratio of 10.95:69.05 was mixed at a temperature of 110 to 120℃ in a hot water bath. Decoction for 1 to 2 hours to make Ssanghwa Tea.

Then, antler antler and water, which are animal herbal medicines, are put in a steamer at a weight ratio of 1:9 and boiled at a temperature of 110 to 120°C for 1 to 2 hours, then removed and the boiled water is discarded. Then, decoction antler (0.54 parts by weight) and angelica (0.75 parts by weight) and water at a weight ratio of 1.29:10 to the weight of the total extracted antler tea at a temperature of 110 to 120°C for 4 to 5 hours and cool to room temperature. Prepare antler solution.

Subsequently, 4-6 parts by weight of Bacillus genus strain or seaweed and kelp fermentation broth are added to the antler solution prepared in this way, based on the weight of the total antler ssanghwa tea, and fermented in a fermentation container for 10-20 days to prepare a fermented antler solution.

Then, in order to reduce the sourness of the fermented antler solution, a neutralized solution containing licorice, jujube, and ginger as active ingredients and fermented antler solution prepared in advance in a weight ratio of 1:9 at a temperature of 100 to 110°C in a steamer for 1 to 2 hours. After decoction, cool to room temperature.

Then, the mixture of Ssanghwa tea and fermented antler solution in a ratio of 10.95:1.29 to the weight of the total antler tea is decoated in a hot water for 1 to 2 hours at a temperature of 100 to 110℃, and the weight of the whole antler Ssanghwa tea in the process of cooling it to room temperature. Antler tea is prepared by adding 10 parts by weight of honey compared to it.

Then, the deer antler Ssanghwa tea cooled to room temperature is filtered two to three times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1-2 days and aged.

Then, the finished antler Ssanghwa tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Subsequently, the packaged deer antler Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

In the preferred embodiment 3 of the present invention, it will be different from the first embodiment in that a decomposition promoting process was added before decoupling a pair of cars.

The decomposition promotion process, fermentation process, and Eoseongcho addition process selectively used in the preferred embodiments 1 to 3 of the present invention described above may be performed in a selective combination in all of the embodiments.

<Experimental Example 1> Evaluation of the disadvantages of antler tea

In order to confirm the disadvantages of the antler ssanghwa tea prepared in Examples 1 to 3 and the antler ssanghwa tea prepared in Comparative Examples, the following sensory tests were conducted.

In the sensory experiment, preference was evaluated using a 9-point hedonic scale (9 points: very strong, 7 points: strong, 5 points: moderate, 3 points: weak, 1 point: very weak) ) The evaluation items were bitter, hot, bitter, and spicy, and the number of subjects for the sensory test was 100 men and women in their 20s to 50s, and the average value of the test results obtained by conducting the sensory test is shown in the following [Table 1].

In addition, the pH of the deer antler Ssanghwa tea of Examples 1 to 3 and Comparative Examples of 120 ml at room temperature was measured 10 times using a pH meter, and the average values are shown in Table 1 below.

Evaluation item bitterness Spicy taste Fishy taste pH Example 1 3.7 3.9 3.7 4.20 Example 2 3.2 2.8 2.6 4.58 Example 3 2.9 2.9 3.2 4.82 Comparative example 5.2 5.4 5.1 3.82

As shown in [Table 1], the deer antler Ssanghwa tea of Examples 1 to 3 showed relatively less bitter taste, bitterness, and fishy taste than the comparative example, and antler antler of Example 3 using wheat blood powder enzyme The pH of the antler Ssanghwa tea of Example 2 using Ssanghwa tea and Eoseongcho was found to be relatively alkaline than the pH of the antler Ssanghwa tea of Example 1 and Comparative Examples. <Experimental Example 2> Evaluation of the preference of deer antler tea

In order to confirm the performance of the antler ssanghwa tea prepared in Examples 1 to 3 and the antler ssanghwa tea prepared in Comparative Examples, the following sensory tests were conducted.

In the sensory experiment, preference was evaluated using a 9-point hedonic scale (9 points: very good, 7 points: good, 5 points: moderate, 3 points: bad, 1 point: very bad) ) Evaluation items are flavor, taste, color, and overall satisfaction, and the number of people subject to sensory testing is the same as in Experimental Example 1, and the average value of the test results obtained by conducting a sensory test with 100 men and women in their 20s to 50s is as follows [Table 2] Shown in.

Evaluation item Flavor flavor color Overall satisfaction Example 1 7.2 7.7 7.3 7.5 Example 2 7.5 7.2 7.4 7.3 Example 3 7.8 7.9 7.5 7.7 Comparative example 6.6 6.4 7.1 6.3

As shown in [Table 2], Example 1 in which antler solution was fermented and Example 3 in which wheat skin powder enzyme was used had higher relative satisfaction than Example 2 using brown solution, and Example 2 using brown solution Also, it was evaluated that the flavor, taste, color, and overall satisfaction were relatively better than those of Comparative Example 1 using the prior art. Since there is a variety of substitutional modifications and changes are possible within the scope of the technical spirit of the present invention is not limited to the above-described embodiment and the accompanying drawings.

Claims (3)

Ssanghwa tea medicinal materials including Angelicae, Licorice, Ginger, Jujube, Hwangjeong, Tosaja, Gugija, Count Peony, Sukjihwang, Cheongung, Hwanggi, Yongan Hut's Bark, and Cinnamon are immersed in washing water for a certain period of time to neutralize pesticides, and then washed. Used rice water or mixed washing water in which baking soda, vinegar, and water are mixed in a weight ratio of 0.5:0.5:9, and the washed Ssanghwa tea medicinal material is immersed in pre-prepared boiling water for a certain period of time and then removed. A step of neutralizing the herbal medicine of Ssanghwa tea and drying it after marinating it at a preset temperature for a certain period of time;
In order to promote the decomposition of the medicinal material that has undergone the neutralizing step of the herbal medicinal material, a decomposition promoting step of putting the medicinal material and the pre-prepared wheat skin powder enzyme in water at 45 to 55°C, soaking it for a predetermined period of time, and then removing it;
Ssanghwa tea manufacturing step in which the Ssanghwa-tang medicinal mixture obtained by mixing the remaining Ssanghwa-cha herbal medicines and water in a preset weight ratio among the plurality of Ssanghwa-cha herbal medicines that have undergone the decomposition promotion step is heated in a bath at a predetermined temperature for a predetermined period of time;
In order to prepare antler solution by decoction of angelica, antler and water that has undergone the decomposition promotion step at a predetermined temperature in a steamer at a preset weight ratio for a predetermined time, and neutralize the fishy taste contained in the antler solution that has undergone the antler solution manufacturing step To prepare a fermented antler solution by fermenting using the prepared seaweed and kelp fermentation broth, and to neutralize the acidity contained in the fermented antler solution passed through the fermentation antler solution manufacturing step, a weight ratio of the neutralized solution prepared in advance and the fermented antler solution A fermentation deer antler solution manufacturing step by sweetening it for a predetermined time at a preset temperature in a furnace;
A fermented antler ssanghwa tea manufacturing step in which a mixture obtained by mixing the ssanghwa tea passed through the ssanghwa tea production step and the fermented antler solution through the fermented antler solution production step at a predetermined weight ratio is heated in a bath for a predetermined period of time at a preset temperature;
The neutralization liquid is decoction of the first mixture obtained by mixing the licorice, jujube and water in a predetermined weight ratio in a steamer for a predetermined time in a steamer for a predetermined period of time, and the ginger and water subjected to the decomposition promoting step in a predetermined weight ratio Method for producing antler Ssanghwa tea, characterized in that the second mixture mixed in a steamer is decoated for a predetermined time at a preset temperature, and the first mixture and the second mixture are mixed in a weight ratio of 1:1. The method of claim 1,
In the Ssanghwacha manufacturing step, the Ssanghwacha medicinal material is 0.53 to 0.55 parts by weight of Hwangjeong, 0.53 to 0.55 parts by weight of soil jaw, 0.53 to 0.55 parts by weight of Gojija, 0.74 to 0.76 parts by weight of Earl, 0.74 to 0.76 parts by weight of Sukjihwang based on 100 parts by weight of Ssanghwacha for antlers. It is mixed in part, 0.35 to 0.37 parts by weight of cheonggung, 0.35 to 0.37 parts by weight of Astragalus, 2.71 to 2.73 parts by weight of longan stalk, 1.17 to 1.19 parts by weight of cinnamon, 0.67 to 0.69 parts by weight of ginger, and
In the fermented antler solution manufacturing step, the antler and angelica are mixed in an amount of 0.53 to 0.55 parts by weight and 0.74 to 0.76 parts by weight based on 100 parts by weight of the antler ssanghwa tea. Antler Ssanghwacha, characterized in that manufactured by any one of claims 1 to 2.

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