KR102619904B1 - Manufacturing method of black goat oriental medicine fermented composition for immunity improvement and energy enchancement - Google Patents

Abstract

The present invention relates to a method for manufacturing an herbal composition for improving immunity and increasing energy, and more specifically, to a black goat carcass processing step of deboning and selecting black goat carcass, and a carcass cutting step of cutting the black goat carcass processed through the black goat carcass processing step. Step, a proteolysis step of reacting the black goat carcass cut through the carcass cutting step by immersing it in a protein decomposition agent, a black goat essence extraction step of extracting the black goat essence by heating the mixture in which the protein was decomposed through the proteolysis step, A herbal medicine mixing step of mixing and heating the herbal medicine with the black goat essence extracted through the black goat essence extraction step, a filtration step of filtering the mixture prepared through the herbal medicine mixing step, and heating to sterilize the mixture filtered through the filtration step. It consists of a sterilization step.
The herbal composition prepared through the above process contains a high content of low-molecular-weight protein that is easily absorbed into the body, removes the unpleasant smell of black goat carcass, contains herbal medicine, not only shows excellent preference, but also improves the immune system of the consuming person. and shows the effect of improving energy.

Description

Manufacturing method of black goat herbal fermented composition for improving immunity and enhancing energy {MANUFACTURING METHOD OF BLACK GOAT ORIENTAL MEDICINE FERMENTED COMPOSITION FOR IMMUNITY IMPROVEMENT AND ENERGY ENCHANCEMENT}

The present invention relates to a method of manufacturing an herbal composition for improving immunity and enhancing energy, and more specifically, it contains a high content of low molecular weight protein that is easily absorbed into the body, the unpleasant smell of black goat carcass is removed, and herbal medicine is contained. It relates to a method of manufacturing an herbal composition for improving immunity and improving energy, which not only shows excellent preference, but also has the effect of improving immunity and improving energy in those who consume food.

Immune response is a biological phenomenon of the self-defense system that exists in the host in which cells involved in immunity distinguish and eliminate foreign and endogenous foreign substances (antigens) from themselves. The surveillance system for this self-defense is Acquired immune responses that specifically respond to antigens include humoral immunity and cellular immunity, each of which causes an antigen-specific response. The main players involved in this are lymphocytes (T cells and B cells). Recently, attempts have been made to develop immune-boosting agents to enhance immune activity in the treatment of various diseases such as infections and tumors, but Western medicines that cause pharmacochemical reactions are the mainstream.

In addition, as people's rhythm of life continues to accelerate, work and life stress continues to increase, and the number of people in a state of subhealth is also constantly increasing. In particular, in the case of men, when they reach middle age, their physical strength declines, their liver and kidneys become yin-deficient (lack of yin fluid causes fever, hard stools, and dry mouth), and their kidneys become yang-deficient. Due to a lack of , symptoms such as pale face, cold hands and feet, watery stool, and weak pulse often occur. This causes extremely great mental stress to the patient and causes them to fall into lethargy.

Meanwhile, black goat has a low fat content and contains a large amount of protein, calcium and iron, so it is known to be a good food for pregnant women as well as children. In Korea, black goat is consumed in the form of steaming, bulgo, and roasting.

The main nutrients contained in black goat are about 10 times more calcium needed for the human body than cows, pigs and chickens, and in particular, it contains 45mg (per 100g) of tocopherol (vitamin E). In addition, the fat content of native black goat is half that of beef, and it has an excellent content of vitamin E (tocopherol: excellent anti-aging effect) as well as vitamin B complex, which prevents infertility and cellular aging, making it essential for health in old age.

Meanwhile, protein obtained through food provides amino acids necessary for protein synthesis in the body. The general recommended intake of protein is 0.8 to 1.2 g per standard or adjusted body weight, and the recommended protein intake for Koreans is 1.0 g per standard body weight.

When supplying protein to the human body, it is desirable to supply mainly high-quality protein with high bioavailability, and the greater the degree of calorie restriction, the more important the state of protein intake. When body fat is consumed in relation to weight control, muscle protein loss also occurs, but if protein is consumed appropriately, the amount of muscle protein loss can be minimized.

For patients and the elderly, it is recommended to consume high-quality meat protein that contains all the essential amino acids needed by the body to increase immunity. However, in the case of patients with diseases such as cancer or diabetes and the elderly, their digestive ability is lowered compared to normal people due to their weakened physical condition, and it is reported that protein digestion and absorption rates are very low.

Korean Patent Publication No. 10-2021-0057122 (2021.05.20.) Korean Patent Publication No. 10-2022-0104575 (2022.07.26.)

The purpose of the present invention is to contain a high amount of low-molecular-weight protein that is easily absorbed into the body, remove the unpleasant smell of black goat carcass, and contain herbal medicine, which not only shows excellent preference, but also has the effect of improving the immune system and energy of the eater. The purpose of the present invention is to provide a method for manufacturing an herbal composition for improving immunity and enhancing energy.

The object of the present invention is a black goat carcass processing step of deboning and selecting black goat carcass, a carcass cutting step of cutting the black goat carcass processed through the black goat carcass processing step, and the black goat carcass cut through the carcass cutting step by dissolving the black goat carcass into a proteolytic agent. A protein decomposition step of soaking and reacting, a black goat essence extraction step of extracting black goat essence by heating the mixture in which the protein has been decomposed through the proteolysis step, and mixing and heating herbal medicine with the black goat essence extracted through the black goat essence extraction step. It consists of a herbal medicine mixing step, a filtration step of filtering the mixture prepared through the herbal medicine mixing step, and a heat sterilization step of heating and sterilizing the mixture filtered through the filtration step. The herbal medicines include jujube, astragalus, astragalus, rehmannia glutinosa, turmeric, Peony, Bokryeong, licorice, ginger, cinnamon, Eucommia, barley, kudzu, columbine, mugwort, mugwort, angelica root, spatula, yellow chili, root root, red ginseng, deer antler, wild ginseng culture root, quince, quince, Japanese moss tree, corn silk, snail, mulberry. A method for producing an herbal composition for improving immunity and enhancing energy, characterized in that it consists of one or more selected from the group consisting of mistletoe, motherwort, neungi mushroom, maekmundong, pumpkin, Schisandra chinensis, deer antler, red ginseng, broiler, roasted barley and cephalic bark. This is achieved by providing.

According to a preferred feature of the present invention, between the carcass cutting step and the protein decomposition step, the black goat carcass cut through the carcass cutting step is immersed in purified water at 3 to 5° C. for 2 to 21 hours to remove blood, and then soaked in purified water. 20 to 30 parts by weight of soju, 1 to 3 parts by weight of whole peppers, 10 to 20 parts by weight of onions, and 5 to 10 parts by weight of ginger are further mixed with 100 parts by weight and a odor removal step of soaking for 50 to 70 minutes is performed. .

According to a more preferred feature of the present invention, the protein decomposition step is carried out at a temperature of 3 to 5° C. for 2 to 9 hours.

According to a more preferred feature of the present invention, the protein degrading agent is a mixture of 30 to 100 parts by weight of at least one selected from the group consisting of yeast, yellow chili enzyme solution, lotus leaf enzyme solution, mountain herb enzyme solution, bromelain, and papain in 100 parts by weight of purified water. This is to be done.

According to an even more preferred feature of the present invention, the black goat extract extraction step is performed at a temperature of 100 to 120 ° C. for 8 to 10 hours.

According to an even more preferred feature of the present invention, the herbal medicine mixing step is achieved by mixing 15 to 25 parts by weight of the herbal medicine with the black goat essence extracted through the black goat essence extraction step and heating at a temperature of 100 to 120 ° C. for 20 to 30 hours. Let's do it.

According to an even more preferred feature of the present invention, the filtration step consists of filtering the mixture prepared through the herbal medicine mixing step through a strainer, then cooling it, and separating the hardened oil layer.

According to an even more preferred feature of the present invention, the heat sterilization step is performed at a temperature of 95 to 105 ° C. for 5 to 30 minutes.

The method for producing an herbal composition for improving immunity and increasing energy according to the present invention contains a high content of low molecular weight protein that is easy to absorb in the body, removes the unpleasant smell of black goat carcass, and contains herbal medicine, which not only shows excellent preference, but also shows excellent preference. In addition, it has an excellent effect in providing an herbal composition that improves the immune system and energy of those who eat food.

Figure 1 is a flowchart showing a method of manufacturing an herbal composition for improving immunity and increasing energy according to an embodiment of the present invention.
Figure 2 is a flowchart showing a method of manufacturing an herbal composition for improving immunity and increasing energy according to another embodiment of the present invention.
Figure 3 is a schematic diagram showing the device used in the filtration step in the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing an herbal composition for improving immunity and enhancing energy according to the present invention includes a black goat carcass processing step (S101) of deboning and selecting black goat carcass, and a carcass cutting step of cutting the black goat carcass processed through the black goat carcass processing step (S101). Step (S103), proteolysis step (S105) of reacting the black goat carcass cut through the carcass cutting step (S103) by immersing it in a protein decomposition agent, heating the mixture in which the protein has been decomposed through the proteolysis step (S105). The black goat essence extraction step (S107) of extracting the black goat essence, the herbal medicine mixing step (S109) of mixing and heating the herbal medicine with the black goat essence extracted through the black goat essence extraction step (S107), and the herbal medicine mixing step (S109). It consists of a filtration step (S111) of filtering the mixture prepared through the filtration step (S111) and a heat sterilization step (S113) of heating and sterilizing the mixture filtered through the filtration step (S111).

The black goat carcass processing step (S101) is a step of deboning and selecting the black goat carcass. It is a process of deboning the internal hooves, horns, and bones remaining in the carcass of the black goat, and removing and selecting the fat remaining in the deboned carcass. This is done, and the smell of black goat carcass is reduced by removing the bone and fat parts remaining in the carcass through the process of deboning and selection as described above.

The carcass cutting step (S103) is a step of cutting the black goat carcass processed through the black goat carcass processing step (S101), and the carcass from which the bones and fat portions have been removed through the black goat carcass processing step (S101) is cut into 6 to 16 cuts. It consists of a process of cutting the carcass into pieces.

As described above, carcass that is carcassed and cut for 6 to 16 minutes has an increased specific surface area in contact with the protein decomposition agent in the protein decomposition step (S101), thereby improving the decomposition efficiency of protein components contained in the carcass.

The protein decomposition step (S105) is a step of reacting the black goat carcass cut through the carcass cutting step (S103) by immersing it in a protein decomposition agent, and 100 parts by weight of the black goat carcass cut through the carcass cutting step (S103) is added to the protein. It is preferably performed by immersing in 100 to 200 parts by weight of a decomposition agent and reacting at a temperature of 3 to 5°C for 2 to 9 hours.

At this time, the protein decomposition agent is preferably made by mixing 30 to 100 parts by weight of one or more selected from the group consisting of yeast, yellow chili enzyme solution, lotus leaf enzyme solution, mountain herb enzyme solution, bromelain, and papain with 100 parts by weight of purified water. The protein decomposition agent composed of ingredients has an excellent decomposition effect on the protein components contained in black salt water carcass and serves to provide black salt water extract containing a large amount of low molecular weight protein that is easily absorbed into the body.

If the temperature of the protein decomposition step (S105) is less than 3°C or the time is less than 2 hours, the above effect is minimal, and if the temperature of the protein decomposition step (S105) exceeds 5°C or the time exceeds 9 hours, The above effect is not greatly improved, but it is undesirable because the black goat carcass may deteriorate or the fermented odor may increase excessively, thereby reducing the preference.

The black goat essence extraction step (S107) is a step of extracting the black goat essence by heating the mixture in which the protein has been decomposed through the protein decomposition step (S105). The mixture in which the protein has been decomposed through the protein decomposition step (S105) is extracted at 100% This is a step of increasing the elution amount of the active ingredient contained in the protein-decomposed mixture by heating at a temperature of 120°C for 8 to 10 hours.

In addition, after going through the black goat extract extraction step (S107) consisting of the above process, the protein component contained in the mixture where the protein has been decomposed through the protein decomposition step (S105) is decomposed into units of smaller molecular weight, significantly improving the absorption rate in the body. In addition, the mixed proteolytic agent is inactivated through the proteolytic step (S105).

The herbal medicine mixing step (S109) is a step of mixing and heating the herbal medicine with the black goat essence extracted through the black goat essence extraction step (S107). The herbal medicine 15 to 15 is added to the black goat essence extracted through the black goat essence extraction step (S107). It is preferable to mix 25 parts by weight and heat at a temperature of 100 to 120 ° C. for 20 to 30 hours. When the herbal medicine extract is mixed through the herbal medicine mixing step (S109) consisting of the above process, the black goat extract extract step (S107) ), the black goat essence produced through mixing herbal medicine is rich in various nutrients. Not only does it remove the unpleasant smell of the black goat essence, but the luxurious scent of the herbal medicine is added to improve preference, especially improving immunity and increasing energy. An herbal composition showing the effects may be provided.

At this time, the herbal medicines include jujube, astragalus, Rehmannia glutinosa, Cheongung, peony, Bokryeong, licorice, ginger, cinnamon, Eucommia, barley, arrowroot, dermal root, mugwort, mugwort, angelica root, spatula, yellow chili, Korean root, red ginseng, deer antler, and wild ginseng root. It is preferable to consist of one or more selected from the group consisting of , quince, quince, sycamore, corn silk, rhizome, mulberry, mistletoe, motherwort, neungi mushroom, maekmundong, pumpkin, Schisandra chinensis, deer antler, red ginseng, broiler, roasted barley and cephalic bark. However, it may contain more wild ginseng, wild ginseng cultured roots, and yellow chives.

The herbal medicine consisting of the above ingredients not only captures the sweet smell of black goat extract, but also emits an excellent scent to improve preference, and is rich in various nutrients, further improving the effects of black goat extract on improving immunity and increasing energy. It has a role to play.

In addition, in the herbal medicine mixing step (S109), if the content of the herbal medicine compared to the black goat essence is less than 15 parts by weight, the concentration of the herbal medicine is too low and the above effect is minimal. If the content of the herbal medicine compared to the black goat essence exceeds 25 parts by weight, the above effect is minimal. This is not desirable because the effect is not significantly improved and the bitter taste unique to herbal medicine is excessively added to the herbal composition prepared through the present invention, which not only reduces palatability but also excessively increases manufacturing costs.

The filtration step (S111) is a step of filtering the mixture prepared in the herbal medicine mixing step (S109). The mixture prepared through the herbal medicine mixing step (S109) is filtered through a strainer and then cooled to separate the hardened oil layer. It is preferable to do this through a process, and more specifically, as shown in Figure 3 below, the prepared mixture is put into an inlet equipped with a triple strainer provided in a filtration device equipped with an external skin layer through which cooling water flows, and cooling water is supplied. When the prepared mixture is cooled and separated into oil and essence, it is preferable to discharge the essence through a discharge port equipped with a double strainer provided on the lower surface of the filtration device.

After going through the filtration step (S111), the oil component contained in the prepared mixture is removed and the odor is improved, so an herbal composition with further improved palatability can be provided.

The heat sterilization step (S113) is a step of sterilizing the mixture filtered through the filtration step (S111) by heating, and the mixture filtered through the filtration step (S111) is sterilized at a temperature of 95 to 105° C. for 5 to 30 minutes. It consists of a process of sterilizing bacteria contained in the mixture by heating it for a while.

If the temperature of the heat sterilization step (S113) is less than 95°C or the heating time is less than 5 minutes, the sterilization of bacteria contained in the mixture may not proceed properly and the prepared mixture may easily deteriorate. If the temperature exceeds 105°C or the heating time exceeds 30 minutes, the sterilization effect on bacteria contained in the prepared mixture is not significantly improved and is undesirable in terms of energy efficiency.

In addition, between the carcass cutting step (S103) and the protein decomposition step (S105), the black goat carcass cut through the carcass cutting step (S103) is immersed in purified water at 3 to 5 ° C. for 2 to 21 hours to remove blood. Afterwards, 20 to 30 parts by weight of soju, 1 to 3 parts by weight of whole peppers, 10 to 20 parts by weight of onions, and 5 to 10 parts by weight of ginger are further mixed with 100 parts by weight of the purified water and soaked for 50 to 70 minutes to remove the smell (S104) ) may proceed further.

When the odor removal step (S104) consisting of the above process is further progressed, the blood and odor of the carcass cut through the carcass cutting step (S103) are removed, thereby providing an herbal composition showing excellent preference.

At this time, if the temperature of the purified water in the blood odor removal step (S104) is less than 3 ℃, the effect of removing blood or odor is minimal, and if the temperature of the purified water exceeds 5 ℃ when removing blood, the effect of removing odor is reduced. is undesirable because black goat carcass may deteriorate without being significantly improved.

In addition, if the immersion time in the nurine remover is less than 50 minutes, the nurinne removal effect is minimal, and if the immersion time in the nurinne remover exceeds 70 minutes, the nurinne removal effect is not significantly improved and the carcass deteriorates. It is undesirable because it can happen.

Hereinafter, the method for producing the herbal composition for improving immunity and enhancing energy according to the present invention and the physical properties of the herbal composition prepared by the method will be described using examples.

<Preparation Example 1> Preparation of protein degrading agent

A protein decomposition agent was prepared by mixing 10 parts by weight of yeast, 10 parts by weight of yellow chili enzyme solution, 10 parts by weight of lotus leaf enzyme solution, 10 parts by weight of wild herb enzyme solution, 10 parts by weight of bromelain, and 10 parts by weight of papain with 100 parts by weight of purified water.

<Preparation Example 2> Preparation of odor remover

Nurinne remover was prepared by mixing 100 parts by weight of soju, 8 parts by weight of whole pepper, 60 parts by weight of onion, and 32 parts by weight of ginger.

<Example 1>

Black goat carcass was deboned, selected, and processed. The processed black goat carcass was carcassed for 10 minutes and cut. 100 parts by weight of the cut black goat carcass was immersed in the protein decomposition agent prepared in Preparation Example 1 above and incubated at a temperature of 4°C. The black goat carcass was reacted for 6 hours to decompose, and the decomposed mixture was extracted by heating at a temperature of 110°C for 9 hours, and 100 parts by weight of the extracted black goat essence was mixed with herbal medicine (100 parts by weight of jujube, 60 parts by weight of Cheongung, and red ginseng). (60 parts by weight mixed) 20 parts by weight were mixed and heated at a temperature of 110°C for 25 hours to prepare a mixture. The prepared mixture was filtered through a strainer, cooled, and the hardened oil layer was separated to remove the oil component. The removed black goat essence was heated at 100°C for 20 minutes to prepare an herbal composition for improving immunity and increasing energy.

<Example 2>

Proceeding in the same manner as in Example 1, an herbal composition for improving immunity and increasing energy was prepared by mixing 15 parts by weight of herbal medicine.

<Example 3>

Proceeding in the same manner as in Example 1, an herbal composition for improving immunity and increasing energy was prepared by mixing 25 parts by weight of herbal medicine.

<Example 4>

Proceed in the same manner as in Example 1, but after immersing the cut black goat carcass in purified water at 4°C for 2 to 21 hours to remove blood, 50 parts by weight of the odor remover prepared through Preparation Example 2 was added to 100 parts by weight of purified water. An herbal composition for improving immunity and increasing energy was prepared through the process of mixing and removing Nurinne by additional soaking for 60 minutes.

<Example 5>

Proceed in the same manner as in Example 2, but after immersing the cut black goat carcass in purified water at 4°C for 2 to 21 hours to remove blood, 50 parts by weight of the odor remover prepared through Preparation Example 2 was added to 100 parts by weight of purified water. An herbal composition for improving immunity and increasing energy was prepared through the process of mixing and removing Nurinne by additional soaking for 60 minutes.

<Example 6>

Proceed in the same manner as in Example 3, but after immersing the cut black goat carcass in purified water at 4°C for 2 to 21 hours to remove blood, 50 parts by weight of the odor remover prepared through Preparation Example 2 was added to 100 parts by weight of purified water. An herbal composition for improving immunity and increasing energy was prepared through the process of mixing and removing Nurinne by additional soaking for 60 minutes.

<Comparative Example 1>

Black goat essence was prepared by mixing 100 parts by weight of black goat carcass with 300 parts by weight of purified water and heating at a temperature of 110°C for 24 hours, and 100 parts by weight of the prepared black goat essence was mixed with the above herbal medicine (100 parts by weight of jujube, 60 parts by weight of Cheongung, and red ginseng). 60 parts by weight were mixed) and 20 parts by weight were mixed and heated at a temperature of 110°C for 25 hours to prepare an herbal composition.

<Comparative Example 2>

Proceeding in the same manner as in Example 1, an herbal composition was prepared by mixing 5 parts by weight of herbal medicine.

<Comparative Example 3>

Proceeding in the same manner as in Example 1, an herbal composition was prepared by mixing 50 parts by weight of herbal medicine.

The molecular weight of the protein contained in the herbal composition prepared through Examples 1, 4 and Comparative Example 1 was measured and shown in Table 1 below.

{However, the molecular weight of the protein was measured using liquid chromatography, and the specific measurement conditions were as described in the protein molecular weight section of the Ministry of Food and Drug Safety.}

<Table 1>

As shown in Table 1, it can be seen that the herbal compositions prepared through Examples 1 and 4 of the present invention have lower protein molecular weights than the black goat essence prepared through Comparative Example 1.

In addition, the taste, aroma, and overall preference of the black goat essence prepared through Examples 1 to 6 and Comparative Example 1 were measured and shown in Table 2 below.

{However, the taste, scent (whether it is spicy or not), and overall preference of black goat essence were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point very bad}

<Table 2>

As shown in Table 2, the herbal compositions prepared in Examples 1 to 6 of the present invention show superior preference compared to the herbal compositions prepared in Comparative Examples 1 to 3, and in particular, the black goats prepared in Examples 4 to 6 It can be seen that the essence is made from black goat carcass from which blood has been removed and the smell has been removed, and an appropriate amount of herbal medicine is mixed to provide an herbal composition with better palatability.

On the other hand, in the case of Comparative Example 3, it can be seen that the taste of the herbal composition was excessively deteriorated due to excessive mixing of herbal medicine.

Therefore, the method for producing an herbal composition for improving immunity and increasing energy according to the present invention contains a high content of low molecular weight protein that is easily absorbed into the body, removes the unpleasant smell of black goat carcass, and contains herbal medicine to provide excellent preference. In addition, it provides an herbal composition that has the effect of improving the immune system and energy of those who eat food.

S101 ; Black goat carcass processing stage
S103 ; Carcass cutting stage
S104 ; Nurin smell removal stage
S105 ; Protein decomposition step
S107 ; Black goat essence extraction stage
S109 ; Herbal medicine mixing stage
S111 ; filtration step
S113 ; Heat sterilization step

Claims (8)

A black goat carcass processing step of deboning and selecting black goat carcass;
A carcass cutting step of cutting the black goat carcass processed through the black goat carcass processing step;
A protein decomposition step of reacting the black goat carcass cut through the carcass cutting step by immersing it in a protein decomposition agent;
A black goat essence extraction step of extracting black goat essence by heating the mixture in which the protein has been decomposed through the protein decomposition step;
A herbal medicine mixing step of mixing herbal medicine with the black goat essence extracted through the black goat essence extraction step and heating it;
A filtration step of filtering the mixture prepared through the herbal medicine mixing step; and
It consists of a heat sterilization step of heating and sterilizing the mixture filtered through the filtration step,
The above-mentioned herbal medicines include jujube, astragalus, Rehmannia glutinosa, Cheongung, peony, Bokryeong, licorice, ginger, cinnamon, Eucommia, barley, arrowroot, dermis, mugwort, mugwort, angelica root, spatula, yellow chili, galgeun, red ginseng, deer antler, wild ginseng root, and Cassia chinensis. It consists of one or more selected from the group consisting of quince, Japanese oak, corn stubble, coriander tree, mulberry tree, mistletoe, motherwort, Neungi mushroom, Macmundong, pumpkin hand, Schisandra chinensis, deer antler, red ginseng, broiler, roasted barley and cephalic bark,
Between the carcass cutting step and the protein decomposition step, the black goat carcass cut through the carcass cutting step is immersed in purified water at 3 to 5°C for 2 to 21 hours to remove blood, and then 20 to 30 parts by weight of soju is added to 100 parts by weight of purified water. parts by weight, 1 to 3 parts by weight of whole pepper, 10 to 20 parts by weight of onion, and 5 to 10 parts by weight of ginger are further mixed and immersed for 50 to 70 minutes to remove odor. Method for manufacturing herbal composition.
delete In claim 1,
A method for producing an herbal composition for improving immunity and increasing energy, characterized in that the protein decomposition step is performed at a temperature of 3 to 5 ° C. for 2 to 9 hours.
In claim 1,
The method of producing an herbal composition for improving immunity and increasing energy, characterized in that the protein degrading agent is made by mixing 30 to 100 parts by weight of one or more selected from the group consisting of yeast, bromelain, and papain with 100 parts by weight of purified water.
In claim 1,
A method for producing an herbal composition for improving immunity and enhancing energy, characterized in that the black goat extract extraction step is performed at a temperature of 100 to 120 ° C. for 8 to 10 hours.
In claim 1,
The herbal medicine mixing step is performed by mixing 15 to 25 parts by weight of the herbal medicine with the black goat essence extracted through the black goat essence extraction step and heating it at a temperature of 100 to 120 ° C. for 20 to 30 hours. Method for manufacturing herbal composition.
In claim 1,
The filtration step is a method of producing an herbal composition for improving immunity and enhancing energy, characterized in that the mixture prepared through the herbal medicine mixing step is filtered through a strainer, cooled, and the hardened oil layer is separated.
In claim 1,
A method for producing an herbal composition for improving immunity and increasing energy, characterized in that the heat sterilization step is performed at a temperature of 95 to 105 ° C. for 5 to 30 minutes.